Archive for January, 2008

Pina Colada Muffins

Posted on January 31, 2008. Filed under: Desserts, Muffins and Breads | Tags: , , , , , , , , |

Serves: 4

3/4 cup baking mix, like Bisquick

1/4 cup crushed pineapple

1/4 cup shredded coconut

2 tablespoons sugar

1 tablespoon vegetable oil

1/3 cup milk

Preheat GT Xpress and spray with no-stick spray. Mix all ingredients together. Divide into wells, close cover and bake 8 to 10 minutes.

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Frozen Mocha Frappacino Cake

Posted on January 30, 2008. Filed under: Desserts | Tags: , , , , , , , , , |

Serves: 4

1 cup dry chocolate cake mix (about 1/3 of the box)

1 egg

1/2 cup strong black coffee

French Vanilla ice cream in a round carton (I LOVE Edy’s Grand ice cream)

Whipped cream, chocolate syrup or sprinkles

Preheat GT Xpress.  Mix cake mix, egg and coffee with wire whisk.  Lightly spray wells of GT Xpress with no-stick cooking spray.  Divide batter into wells, close and cook 7 minuttes.  Remove and cool.  Slice cakes in half to form 2 layers.  Cut 1 inch slice of ice cream.

Hint:  Use a bread knife and cut thru carton and ice cream together (don’t worry, the carton lid will still fit).  Divide ice cream into 2 halves and place between cake layers forming sandwich.  Wrap in plastic wrap and freeze at least 1 hour.  To serve, cut into 4 wedges, garnish with chocolate syrup, whipped cream and sprinkles.

mocha-cake.jpg

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Marinated Pork Tenderloin

Posted on January 30, 2008. Filed under: Healthy Recipes, Pork Recipes | Tags: , , , , , , |

Serving Size: 2

1  10-12 oz. pork tenderloin

1/4 cup of soy sauce

1 tbsp red wine vinegar

2 tbsp salad oil

1 tsp dried parsley

1/4 tsp pepper

1 tsp minced garlic

1/2 tsp seasoned salt

Place all marinade ingredients in plastic bag.  Cut tenderloin in half, pierce with fork numerous times and place in bag with marinade.   Seal and refrigerate for 30 minutes up to overnight.  Preheat GT Xpress and spray with no-stick cooking spray.  Place tenderloins in wells, close cover and cook for 15 minutes.

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Egg Foo Yung

Posted on January 30, 2008. Filed under: Asian Recipes, Chicken Recipes, Egg Recipes | Tags: , , , , , |

Serving Size: 4

4 eggs, well beaten

1 tbsp sugar

1 green onion, sliced

1 stalk celery, thinly sliced

1 carrot, finely chopped

1/2 cup bean sprouts, drained

1/2 cup cooked shredded chicken

1/2 tsp vegetable oil

Preheat GT Xpress and spray with no-stick cooking spray. Put eggs and sugar in shaker, mix well and set aside. Pour 1/4 tsp of vegetable oil in each well. Mix the chopped veggies together and put about 1/4 of mixture in each well and close cover and cook for 2 minutes. Open lid and spread 1/4 of cooked chicken over veggies. Top with 1/4 of the egg mixture. Close cover and cook for 6 minutes until egg is set. Remove and cook second batch. Serve with Egg Foo Yung sauce (recipe to follow )

Egg Foo Yung Sauce

1 cube chicken bouillon

3/4 cup hot water

1 tsp sugar

1 tbsp soy sauce

4 tbsp cold water

2 tsp corn starch

Dissolve cube in hot water in a small saucepan. Add sugar and soy sauce, bring to a boil. Mix corn starch with cold water, add to broth mixture, stirring until thickened and then serve over Egg Foo Yung.

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Bean and Veggie Wraps

Posted on January 30, 2008. Filed under: Healthy Recipes, Veggie Recipes | Tags: , , , , , , |

Serving Size: 2

2  fat free flour tortillas

1/2 cup sliced mushrooms

1/2 small onion, sliced thin

1/2 can black beans, drained and rinsed

1 cup fresh spinach leaves

1/4 cup reduced fat cheese, shredded

Preheat GT Xpress and spray with no-stick cooking spray.  Sauté onions and mushroom until onions are transparent.  Add black beans, cooking just until heated.  Lay tortillas flat, cover with a layer spinach leaves, top with the black bean mixture and sprinkle with cheese.  Fold up end, fold in the sides and roll into a 5 inch wide roll to fit inside the wells, seam side down.   Close cover and cook 4 minutes, until lightly browned.

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Spinach Stuffed Lemon Herb Chicken

Posted on January 30, 2008. Filed under: Chicken Recipes, Healthy Recipes | Tags: , , , , , , , |

Serving Size: 2

2   4-5oz. boneless, skinless chicken breasts

1/4 cup lemon juice

2 packets of Splenda® (personally, I hate Splenda and all that it stands for and I prefer a little bit of brown sugar as needed for taste, but you do what you want… you’re not feeding me)

1 tbsp olive oil

1 tsp dried parsley flakes

1 tsp snapped chives or 1/2 tsp dried chives

fresh spinach leaves (as many as you’d like to stuff in the chicken breast, I like a lot of spinach)

Place all ingredients except chicken and spinach in a plastic bag.  Cut a pocket in the thick side of the chicken, place in bag with the marinade.  Seal bag and squeeze to coat chicken.  Marinate for 30 minutes.  Preheat GT Xpress and spray with no-stick cooking spray.  Remove chicken from marinade, stuff pocket with spinach leaves and place in wells.   Close cover and bake 15 minutes or until chicken is done.

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Individual Cheesecakes

Posted on January 30, 2008. Filed under: Desserts | Tags: , , , , |

Crust:

8 full sheets of graham crackers, crushed, or 1 cup of crumbs

4 tbsp of sugar

4 tbsp of melted butter

1 tsp of cinnamon

Filling:

1 8oz package of cream cheese

1/3 cup of sugar

1 egg

1 tbsp lemon juice

1 tsp of vanilla extract

Nonstick cooking spray

Combine crust ingredients and set aside. With an electric mixer or good old-fashioned man/woman power, combine the filling ingredients, beating well for 3 minutes or until thickened and fluffy. Spoon 1/4 cup of the reserved crumb mixture into each well. Press down so that the crumbs stick to the sides of the wells. Top with 1/2 cup filling mixture; sprinkle 2 teaspoons of crumbs over each cake.

Cook 8 minutes. Open the GT Xpress and allow the cakes to stand 5 minutes before removing. Spray the wells again and repeat the process. Refrigerate the cakes for several hours before serving. Top with fruit if desired (I suggest strawberries or peaches). Serves 4.

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Hawaiian Beef Burgers

Posted on January 30, 2008. Filed under: Beef Recipes | Tags: , , , , |

Serves 2 people

1/2 lb. lean ground beef

1/2 tsp. garlic salt

1 dash of pepper

1/4 cup pineapple tidbits (I prefer Dole)

1 tbsp. real bacon bits (no fake bacon, I’m guessing)

2 tbsp. Soy sauce

Preheat GT Express and spray with no-stick spray. Combine all ingredients, and shape into large round patty, about 5 inches around. Cut in half and place half in each well, close cover and cook about 8-10 minutes until beef is cooked through. Serve on split french rolls if desired.

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    Maybe you’ll actually use your GT Xpress instead of letting it collect dust for 2 years like I did.

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