Lemon Cream Pie

We always have Christmas with my Dad's side of the family a few days after Christmas and I found this wonderful recipe on Pinterest from MyRecipes.com for a Lemon Cream Pie and just knew I had to make it! I love all things lemon and felt this would be a great dessert after a large sit down meal.



Lemon Cream Pie: 12 Slices

Crust:
1C Graham Cracker Crumbs - I used Light Honey
3TB Powdered Sugar
3TB Butter - Melted

Filling:
6 Egg Yolks
(2) 14oz Cans Sweetened Condensed Milk
1TB Lemon Zest
1C Fresh Lemon Juice

Topping:
1C Whipping Cream
2TB Powdered Sugar

First make crumbs of your graham crackers! I used my ninja mixer which I absolutely love and was able to add the powdered sugar and butter to that to mix up. Once all three have been mixed together press into a pie plate and bake in a 350° oven for 10 minutes. Remove from the oven and allow to cool completely before adding the filling.

To make the filling whisk the egg yolks together, then add the condensed milk, lemon zest and lemon juice and whisk until fully incorporated. Pour into the cooked crust and bake at 350° for 15 minutes. Remove from the oven and allow to cool for an hour on the counter, then cover and refrigerate for at least 4 hours or until ready to serve.

Right before you are ready to serve place the whipping cream and powdered sugar in a large bowl (or stand mixer) and beat with an electric mixer until stiff peaks form and you have whipped cream. (I like to test for stiff peaks by holding the bowl upside down and seeing that the whipped cream stays in the bowl instead of on top of my head....this is a step for the daring but not necessary!). Dollop the cream on top of the pie, serve and enjoy!

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WW: 11 Points Plus / serving

Bacon & Shrimp Grits

Who doesn't love Bacon? I really like using it outside of breakfast and mixed with vegetables so I can call it healthy. This meal is delicious and so worth making bacon at night! Now that it is nice and cold out I love the comfort food feel of grits.



Bacon & Shrimp Grits: Serves 4

2C Water
1C Grits (not instant!)
3C Milk
2tsp Butter
1lbs Shrimp – Peeled & De-veined
6 Slices Bacon
1 Small Zucchini - Chopped
1tsp Olive Oil
Salt & Pepper

In a sauce pot bring the water to a boil, whisk in the grits and bring down to a simmer, allow the grits to thicken, stirring a few times a minute. Add the milk once the grits have thickened with some salt and pepper and bring back to a low boil/simmer. Continue to stir once every few minutes until the grits have thickened again, taste test to see if you need to add more salt / pepper (I always need more salt!) then add the butter and let it melt into the grits.

While the grits are cooking brown up the bacon, drain the grease from the pan once cooked then add the zucchini with some salt and pepper and cook for 5-6 minutes until tender. Remove to the side. Add the olive oil and shrimp to the pan with some salt and pepper and cook for 3-4 minutes until the shrimp are fully cooked through. Now add the shrimp to the zucchini and crumble the bacon into the bowl and give it a toss.

Place a scoop of grits in a bowl, top with the shrimp mixture and enjoy!
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WW: 11 Points Plus / serving

Peppermint Pretzel Treats

As part of my Christmas Gifts I decided to make an easy treat that is salty, sweet and Christmas all in one! These pretzels are super simple to make and great to share with friends and family.



Peppermint Pretzel Treats: Serves Many!

1 Large Bag of Pretzels - Small Shapes work best
2-3 Bags Candy Cane Hershey Kisses
Parchment Paper

Line a cookie sheet with parchment paper, then line up the pretzels in nice neat rows (I was able to get 45-50 on my sheet pan at a time), next unwrap all the kisses and place one on the center of each pretzel. Place in a 300° oven for 2.5 minutes, just long enough to start melting the kisses. Remove to the counter and quickly place another pretzel on top of the kisses and push down slightly . Once you have topped all the kisses place the sheet pan in the fridge for 10-15 minutes to solidify the kisses. Remove from the pan (the parchment really makes it easy to remove them, but isn't 100% necessary). These don't have to stay in the fridge, just don't leave in a warm space!

Enjoy and Merry Christmas!

Jillian

Christmas Treats

I love the Holiday season, the decorations, the lights, the niceness of total strangers. I was in Target the other day and had a wonderful conversation with a lovely woman who immigrated from Germany in 1949, all because she asked my help in getting a clock off a high shelf. People seem so much more willing to say hi and be friendly during this time of the year. Then there are the holiday movies: The Santa Clause, Prancer, Home Alone and White Christmas are my personal favorites to see each year along with the plethora of Hallmark movies that make you tear up every time. But lets be honest...what everyone loves about this season are the goodies! Other than the Mint Oreo Truffles I have really been slacking this year on making sweet treats ahead of time so I am showcasing the cookies I made this time last year for you! I will have to make sure to make some new treats this weekend - I have candy cane Hershey Kisses so I'm sure I'll come up with something to share with you.

Drop Sugar Cookies - This is a recipe that my mom found that reminded her of her mothers sugar cookies, they are a great cookie to make with kids, an easy dough that you dollop onto a sheet pan, then smush with a buttered glass dipped in colored sugar.



Peppermint Swirl Cookies - I made these for the very first time last year and loved the beauty and taste of them, they look very professional and will really jazz up that plate of cookies for Santa! If peppermint isn't your favorite you can use any flavored extract and can change the colors of your swirls to anything you want.



Spritz Cookies - a wonderful cookie that brings back many memories of my childhood. We loved the different shapes of the cookies and as they are small you never felt guilty having 3 or 10 of them!

Mint Oreo Truffles

We all know I am about healthy meals but sometimes we need to have a special treat. Last year I had my very first Oreo Truffle and I was absolutely shocked at how amazing these were. I actually thought I was eating a store bought bakery made truffle. Nope, oreo, cream cheese and chocolate. It doesn't get much easier than that. I made these for my sisters Christmas party this past weekend and they were a big hit with multiple requests for the recipe. Note - I like mint so I used mint oreos, but you can use regular or any other flavor as well (I'm already thinking about regular with a scoop of PB added...I have just been told to not use double stuffed)



Mint Oreo Truffles: Makes approx 40.

1 container Mint Oreos (not double stuffed) - 15.25oz
8oz Cream Cheese (I used 1/3 less fat)
12oz White Chocolate Chips (can use dark or milk if you prefer)

In a food processor or blender beat the Oreos until they are super fine crumbles - no big chunks! Add the cream cheese and beat that into the oreos until it is completely incorporated. Place in the fridge for 20-30 minutes to firm up. Scoop the mix into approximately 1/2" balls (mine were more like 1" and were a lot to have at once). Place back in the fridge or even the freezer for 10 min or so.

Place your chocolate chips in a microwave safe bowl and microwave in 30 second intervals stirring after each 30 seconds. In approximately 1.5-2.5 minutes your chocolate will be completely melted - DO NOT over cook!!! It will re-harden and never go back to that nice liquid chocolate state.

Now you want to dunk your truffle into the chocolate, roll it around to cover it and gently pick it up with a fork, and let the excess chocolate drip off, then place on a piece of wax paper to harden. Repeat with the remaining balls and when done and harden move to a covered container and keep refrigerated.

Serve and Enjoy!!


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WW: 3 Points Plus / truffle at 40 truffles.

Spinach & Artichoke Dip Pasta

At restaurants one of my favorite appetizers is Spinach & Artichoke Dip, I can delusion myself into thinking it is healthy, it is filled with veggies after all! I decided to make up my own version, I thought about looking at a recipe but figured that would blow my mind about what really goes into one of my favorite dips, so I just winged it and am pretty darn happy with the results.



Spinach & Artichoke Dip Pasta: Serves 4

8oz Pasta
1/2C Chicken Stock
2/3C Fat Free Milk
6TB Cream Cheese (1/3 Less Fat)
1/3C Grated Parmesan Cheese
1TB Cornstarch
14oz Canned Artichoke Hearts - Packed in Water
1/2lbs Fresh Spinach
1/2lbs Chicken Breast - Cubed
2 Garlic Cloves - Minced
1tsp Olive Oil
Salt & Pepper

Bring a large pot of salted water to a boil, add pasta, cook until al dente, drain and place back in the pot. While the pasta is cooking mix together the chicken stock, milk, cream cheese, parmesan cheese and corn starch and place in the refrigerator until the end of the recipe.

In a large skillet heat the garlic and olive oil over medium heat for 45-60 seconds, add the chicken with some salt and pepper and cook for 6-8 minutes until the chicken is cooked through, set the chicken to the side. I chopped up my artichokes into 1/2" chunks then tossed in the skillet after I had finished the chicken to warm them through for 4-5 minutes then added to the chicken dish on the side. Lastly add a scoop of the pasta water (or water from the tap) into the skillet, add the spinach with salt and pepper, cover and cook for 3-4 minutes until fully wilted. Remove the spinach to a colander and push out as much liquid as possible (I use a spatula and smash the spinach as much as possible).

Okay time to put it all together (believe it or not the chicken, artichokes and spinach part I was able to do in the time it took for the water to boil and pasta to cook). With the pasta in the pasta pot add the sauce and turn the heat onto medium and stir until it starts to simmer. Continue to stir and the sauce will thicken up quickly to a gravy like consistency. Add the chicken, artichokes and spinach, stir and cook another minute or two to incorporate all the flavors. Remove from the heat and let it sit for a few minutes then serve and enjoy.

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WW: 10 Points Plus / serving

BBQ Meatloaf Muffins

It has been a long time since I made a meatloaf and when I was in the store last week I decided I really wanted to have some. I decided to switch up my sisters traditional meatloaf muffins by using BBQ sauce instead of ketchup, this really gave them a delicious spiciness that made them unique.



BBQ Meatloaf Muffins: 6 Servings

1lb lean ground beef
1.5 cup oatmeal
1 egg
1 cup BBQ Sauce (I used Sweet Baby Ray's Sweet and Spicy)
1 cup shredded carrots
1/4 cup shredded onion
Salt & Pepper

Mix all the ingredients together then take a small ball of meat and microwave for 15-20 seconds and taste test it once cooked to see if you need any more salt and pepper. Separate the meatloaf mix into 12 balls and place into greased muffin tins, filling the muffin tin completely (I had an over sized muffin tin so I was able to make it into 6 large muffins) Cook at 350° for ~30 min until meat is cooked thoroughly - mine took 45 minutes as I had twice as much meat in each tin. For a little something extra spread a tablespoon of BBQ sauce on top of the muffins in the last 5 minutes of cooking.

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WW: 7 Points Plus / serving

Jillian’s Kitchen is now available for your Mobile Device!

My wonderful sister created a great mobile site which will allow you to search by recipe category or most recently posted recipes. Below are step by step instructions on getting the site on your mobile device. I hope you enjoy the new way to check in with Jillian’s Kitchen. (note these instructions are for iphones, instructions for other devices may differ!)

Step One: Go to www.jillianskitchen.com on your mobile device and click on the link to Subsribe to Jillian’s Kitchen for your Mobile Device above the Pinterest Button.



Step Two: Click on the Icon to "Install this App on your Iphone"



Step Three: Click on the “Add to Home Screen” button



Step Four: Move the Jillian’s Kitchen Icon to a good spot on your screen and select it to go to the new Mobile Device Page!

(total side note - isn’t my nephew puppy dog the cutest Golden ever??? He loves to cuddle!)



Step Five: Click on the icon whenever you want to check in with Jillian’s Kitchen - at home, the grocery store, to show your friend a recipe they may like, etc!

Creamed Spinach

Growing up we always had spinach with a hard boiled egg on the side but never creamed. I'm really not sure if this tastes anything like traditional creamed spinach but I know it does taste good! This is really easy to put together and makes a nice side dish to any meal.



Creamed Spinach: Serves 4-6

(2) 10oz Frozen Spinach
1/2C Cream Cheese (I use 1/3 less fat)
Salt

Place the frozen spinach cakes in a sauce pot, cover with water and add some salt to season the spinach. Bring the pot to a boil and with a fork break up the frozen spinach and let it cook for a minute or two. Drain in a colander and with a fork or large spoon press the spinach against the colander getting out as much liquid as possible. Place back in the pot and add the cream cheese and stir it into the hot spinach to melt it. Serve & Enjoy

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WW: 2 Points Plus / serving @ 4 servings
1 Points Plus / serving @ 6 servings

Cheesy Veggie Soup

As I was searching Pinterest I came across this recipe for Cheesy Vegetable Chowder by Lulu the Baker and decided to give it a shot. I pretty much kept all the ingredients the same but changed up the proportions for my tastes. This is a great hearty soup that calls for a nice crusty bread to dunk into it (that I was sadly missing tonight!)



Cheesy Vegetable Soup: Serves 6-12

2C Carrots - Thinly Sliced
1/2C Celery - Finely chopped
1/2C Onion - Finely Chopped
1TB Minced Garlic
1lbs Potato - Peeled & Cubed
3-4C Broccoli Florets
2C Cauliflower Florets
1TB Butter
6C Chicken or Vegetable Stock
1/2C Water
2TB Cornstarch
1C Milk
8oz Sharp Cheddar Cheese - Shredded
Salt & Pepper

First I suggest you chop up all of your vegetables before getting started, it will help you be able to just toss everything in as the soup cooks.

Alright, lets get started. In a large soup pot melt the butter over medium heat and add the carrots, celery and onion with some salt and pepper and cook for 8-10 minutes until the vegetables are cooked through. Add the garlic and cook for another minute or two, add the potatoes and chicken stock and bring to a boil. Continue to boil until the potatoes are cooked through. While the potatoes are cooking mix together the water and cornstarch and let it sit on the side. Once the potatoes are cooked add the broccoli, cauliflower and cornstarch mix to the pot and bring back to a boil. Stir every few minutes as the soup will slightly thicken. Once the broccoli and cauliflower have cooked through add the milk and cook for another minute or two. Remove from the heat and add the cheese to the soup, stirring to melt it.

Serve & Enjoy.

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WW: 7 Points Plus / serving @ 6 servings (approx 2C each)
5 Points Plus / serving @ 8 servings (approx 1.5C each)
3 Points Plus / serving @ 12 servings (approx 1C each)

Goat Cheese Rice with Garlic Chicken

After having the Beef & Spinach Risotto skillet the other day I decided that I really liked the creamy rice and wanted to experiment some more with it. This recipe is very versatile, you can use any creamy cheese, any good stir fry veggie and make your own combination of deliciousness.



Goat Cheese Rice with Garlic Chicken: Serves 4

1C Rice
1TB Olive Oil
1C Milk
1C Chicken Stock
2 Garlic Cloves - Minced
1/2lbs Chicken Breast - Cubed
1lbs Green Beans - Chopped
4oz Goat Cheese
Salt & Pepper

In a sauce pot place 1tsp of olive oil over medium heat and add the rice, toast for 4-5 minutes until the rice has started to brown then add the milk and chicken stock with some salt and pepper, bring to a boil and reduce to a simmer and cover, stir once every 5-6 minutes until all liquid has been absorbed into the rice.

While the rice is cooking place another teaspoon of olive oil in a large saute pan with the garlic over medium heat for a minute. Then add the chicken with some salt and pepper and cook for 5-10 minutes until the chicken is cooked through (cooking time will vary depending on the size of your chicken pieces). Remove to a bowl and cover. In the same skillet add the remaining teaspoon of olive oil and add the green beans (cut into bite size pieces) into the skillet with salt and pepper. Stir Fry for 5-6 minutes until vibrant green. You want the beans to have a crunch to them still so make sure to not over cook.

Once the rice has absorbed all of the liquid add the cooked chicken and green beans to the pot with the goat cheese and stir it all together to melt the goat cheese. Serve & Enjoy!

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WW: 10 Points Plus / serving