Winning Recipes of the You Cook It Challenge-
Marilyn from Marilyns Treats and Beverly from Eclectic Red Barn met my “you cook it challenge”. I know you will enjoy their twist on my recipes. These winning recipes from the You Cook It Challenge will add a healthy dinner and yummy dessert perfect for your meal planning. Dinner tonight is provided by Beverly author of the blog, The Eclectic Red Barn. She made, Healthy Turmeric Chicken in Lettuce Leaves using my original Chicken Tacos, our Grandchildren’s favorite, as her inspiration. Marilyn author of the blog Marilyns Treats and co hostesses of the Thursday Favorite Things link party has your dessert ready. With her version of my Pumpkin Cream Cheesecake. Marilyn made a Pumpkin Cheesecake with a Ginger Snap Crust, yes please!
These two lovely and talented bloggers will each receive a ChefLand 8-Piece Stainless Steel Measuring Cups and Measuring Spoon Set
EASY, HEALTHY TUMERIC CHICKEN IN LETTUCE LEAVES
I love dinners that are easy to prepare, healthy, tasty, and are on the table quickly. This turmeric chicken in lettuce leaves falls into all of those categories. I modified a recipe that was in Katherine’s Corner Recipe Box. She made chicken tacos and you can find her recipe here.I made my own marinade using key limes instead of limes since that is what I had on hand and added turmeric since it is so good for you. I marinaded the chicken for an hour and then cooked it on the stove.I decided to use lettuce leaves instead of flour or corn tortillas.Make sure you have lots of condiments to top your turmeric chicken with. Add a side, I saute zucchini, mushrooms, and carrots.You have a healthy and quick dinner that tastes great.
· juice from 2 limes or key limes
· 2 tablespoons chopped cilantro
· 1 tablespoon olive oil
· 1/2 teaspoon turmeric
· dash of salt
2 medium chicken breasts, cut into bite size pieces
· Cheddar cheese (grated)
· Avocado (sliced)
· Sour cream
1. To make the marinade for the chicken, in a medium bowl whisk together the lime juice, cilantro, olive oil, turmeric and salt. Add the chicken to the bowl and marinate for at least one hour in the refrigerator.
2. After marinating chicken, cook chicken in a hot pan on the stove. Brown lightly or how you like it.
3. Serve in lettuce leaves with your choice of toppings.
PUMPKIN CHEESECAKE GINGER COOKIE CRUST
A twist on Katherines Pumpkin Cheesecake you can find it here. It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. If you want something extra special for the holidays, you have to try this recipe. It is so light and moist that you won’t believe it is indeed a cheesecake. The savory flavor of pumpkin blends into each forkful of gingerbread crust leaving that satisfaction of a dessert worth waiting for. But don’t wait for a holiday to introduce this culinary delight to family and friends. You will want to add this to your “signature” recipe file! It’s never too soon to start the goodness of baking with pumpkin.
1 cup crushed gingersnap cookies (about 20 cookies)
⅓ cup finely chopped pecans
¼ cup butter, melted
4 packages (8 ounces each) cream cheese, softened, divided
1-1/2 cups sugar, divided
2 tablespoons cornstarch
2 teaspoons vanilla extract
4 large eggs
1 cup canned pumpkin
2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
Chocolate syrup, caramel ice cream topping, whipped topping and additional crushed gingersnap cookies, optional
Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake 8-10 minutes or until set. Cool on a wire rack.
For filling, in a large bowl, beat 1 package of cream cheese, ½ cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add eggs; beat on low speed just until combined.
Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon, and nutmeg. Remove ¾ cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.
Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired. Yield: 12 servings.
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