Category Archives: FoodTalk

Raspberry Cream Cheese Muffin Recipe

I love Summer and fresh fruit breads.  

Raspberry Cream Cheese Muffins
Yields 24
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
148 calories
22 g
14 g
6 g
2 g
3 g
52 g
94 g
13 g
0 g
2 g
Nutrition Facts
Serving Size
52g
Yields
24
Amount Per Serving
Calories 148
Calories from Fat 49
% Daily Value *
Total Fat 6g
9%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 14mg
5%
Sodium 94mg
4%
Total Carbohydrates 22g
7%
Dietary Fiber 1g
4%
Sugars 13g
Protein 2g
Vitamin A
3%
Vitamin C
5%
Calcium
3%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2/3 cup (5 ounces) cream cheese, softened
  2. 1/3 cup butter, softened
  3. 1 1/2 cups sugar
  4. 1 1/2 teaspoons vanilla extract
  5. 2 large egg whites 1 large egg
  6. 2 cups all-purpose flour
  7. 1 teaspoon baking powder
  8. 1/4 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 1/2 cup low-fat buttermilk
  11. 2 cups fresh or frozen raspberries
  12. 1/4 cup finely chopped walnuts optional
Instructions
  1. Preheat oven to 350°.
  2. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.
  4. Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.
Adapted from My Recipes
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calories
148
fat
6g
protein
2g
carbs
22g
more
Adapted from My Recipes
Preston Cooks For You http://prestoncooks.com/

Roman Style Chicken Recipe

Roman Style Chicken is a tasty braise of Fire Roasted Tomatoes, Colorful Bell Peppers, Red Onions, Capers and Herbs.  Easy, make-ahead meal that is even better the next day!

Roman Style Chicken
Serves 6
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
176 calories
7 g
22 g
11 g
9 g
2 g
175 g
398 g
2 g
0 g
8 g
Nutrition Facts
Serving Size
175g
Servings
6
Amount Per Serving
Calories 176
Calories from Fat 100
% Daily Value *
Total Fat 11g
17%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 22mg
7%
Sodium 398mg
17%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
6%
Sugars 2g
Protein 9g
Vitamin A
20%
Vitamin C
151%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 whole, cut up, skinless chicken or 6 skinless chicken breasts, I like to use thighs, 6 to 10 depending on size
  2. 1/2 teaspoon salt, plus 1 teaspoon
  3. 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
  4. 1/4 cup olive oil
  5. 1 red bell pepper, sliced
  6. 1 yellow or orange bell pepper, sliced
  7. 2 cloves garlic, chopped
  8. 1 (15-ounce) can fire roasted diced tomatoes
  9. 1/2 cup white wine
  10. 1 tablespoon fresh thyme leaves
  11. 1 teaspoon fresh oregano leaves
  12. 1/2 cup chicken stock
  13. 2 tablespoons capers
  14. 1/4 cup chopped fresh flat-leaf parsley leaves
Instructions
  1. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
  2. Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
  3. Add the capers and the parsley before serving.
Adapted from The Food Network
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calories
176
fat
11g
protein
9g
carbs
7g
more
Adapted from The Food Network
Preston Cooks For You http://prestoncooks.com/

Alfredo Sauce Recipe

What’s better than not having to cook your own meals?  Not having to do dishes either, especially if it is hot out.  Spend more of your time enjoying your summer,  Use those disposable plates!

Alfredo Sauce Recipe
Yields 2
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Cook Time
15 min
Cook Time
15 min
1251 calories
8 g
373 g
119 g
42 g
74 g
278 g
1658 g
1 g
2 g
38 g
Nutrition Facts
Serving Size
278g
Yields
2
Amount Per Serving
Calories 1251
Calories from Fat 1042
% Daily Value *
Total Fat 119g
182%
Saturated Fat 74g
369%
Trans Fat 2g
Polyunsaturated Fat 5g
Monounsaturated Fat 33g
Cholesterol 373mg
124%
Sodium 1658mg
69%
Total Carbohydrates 8g
3%
Dietary Fiber 0g
1%
Sugars 1g
Protein 42g
Vitamin A
81%
Vitamin C
2%
Calcium
121%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 stick butter.
  2. 1 cup heavy cream.
  3. 1/2 tsp minced garlic
  4. Salt and freshly ground black pepper.
  5. 2 cups freshly grated Parmesan
Instructions
  1. In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted.
beta
calories
1251
fat
119g
protein
42g
carbs
8g
more
Preston Cooks For You http://prestoncooks.com/

Molasses Oatmeal Raisin Cookie Recipe

Molasses Oatmeal Raisin Cookie Recipe
Yields 24
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Prep Time
30 min
Cook Time
13 min
Prep Time
30 min
Cook Time
13 min
244 calories
36 g
36 g
10 g
5 g
5 g
60 g
113 g
15 g
0 g
4 g
Nutrition Facts
Serving Size
60g
Yields
24
Amount Per Serving
Calories 244
Calories from Fat 83
% Daily Value *
Total Fat 10g
15%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 36mg
12%
Sodium 113mg
5%
Total Carbohydrates 36g
12%
Dietary Fiber 3g
10%
Sugars 15g
Protein 5g
Vitamin A
5%
Vitamin C
0%
Calcium
3%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup unsalted butter, softened to room temperature
  2. 1 cup packed light or dark brown sugar
  3. 1/4 cup granulated sugar
  4. 2 large eggs
  5. 1 Tablespoon vanilla extract
  6. 1 Tablespoon molasses
  7. 1 and 1/2 cups all-purpose flour
  8. 1 teaspoon baking soda
  9. 1 and 1/2 teaspoons ground cinnamon
  10. 1/2 teaspoon salt
  11. 3 cups old-fashioned whole rolled oats
  12. 1 cup raisins
Instructions
  1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
  2. In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined.
  3. Beat in the oats and raisins on low speed. Dough will be thick. Chill the dough for 30 minutes in the refrigerator. Allow to sit at room temperature for at least 15 minutes before rolling and baking.
  4. Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
  5. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 11-13 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.
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calories
244
fat
10g
protein
5g
carbs
36g
more
Adapted from Sally's Baking Addiction
Preston Cooks For You http://prestoncooks.com/

Guacamole Recipe

Guacamole
Serves 6
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Prep Time
20 min
Prep Time
20 min
21 calories
6 g
0 g
0 g
1 g
0 g
75 g
29 g
2 g
0 g
0 g
Nutrition Facts
Serving Size
75g
Servings
6
Amount Per Serving
Calories 21
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 29mg
1%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
6%
Sugars 2g
Protein 1g
Vitamin A
8%
Vitamin C
25%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 5 large avocadoes, slightly soft
  2. 2 large limes, juice of
  3. 1 medium white onion, diced
  4. 1/2 cup fresh cilantro, chopped
  5. 1 large tomato, Diced (I like to scoop the seeds out first)
  6. 1 clove garlic, minced
  7. salt
  8. finely chopped fresh jalapeno (optional)
Instructions
  1. Slice avocados in half then discard the seed. Scoop out of shell with a spoon. Place in bowl then add juice of one fresh lime to prevent browning. Use a fork to mash to desired consistency.
  2. Add chopped onions, tomato, garlic and cilantro. Stir gently to mix ingredients while adding juice of second lime and then salt to taste. Stir just slightly, until incorporated. Add jalapeño to taste.
  3. Serve with tortilla chips for a dip or as a side to any Mexican dish.
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calories
21
fat
0g
protein
1g
carbs
6g
more
Preston Cooks For You http://prestoncooks.com/