Kimberly’s Cooking Adventure

My ongoing journey in the kitchen…

Chicken Cordon Bleu

I made the Chicken Cordon Bleu recipe from Cooking Light on Tuesday Night.  It was pretty good, but I also made some changes that I won’t make the next time.

I have put the recipe below without my changes.  I would like to try it again as it is written, but I think there are probably much better chicken cordon bleu recipes out there. 

Chicken Cordon Bleu

1/4 cup fat free, less sodium chicken broth
5 tsp butter, melted
1 large clove garlic, minced
1/2 cup dry breadcrumbs
1 tbsp grated fresh Parmigiano-Reggiano cheese
1 tsp paprika
4 (6-ounce) boneless, skinless chicken breast halves
1/4 tsp salt
1/4 tsp dried oregano
1/4 tsp freshly ground black pepper
4 thin slices prosciutto (about 2 ounces)
1/4 cup shredded part skim mozzarella cheese
Cooking Spray

1. Preheat oven to 350.

2. Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parm-Reg cheese, and paprika in a medium shallow bowl; set aside.

3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and poundeach to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides with salt, oregano, and pepper. Top each breast half with one slice of prosciutto and 1 tbsp mozzarella. Roll up each breast half jelly roll style. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350 for 28 minutes or until juices run clear and tops are golden brown.


March 7, 2008 Posted by | Chicken, Cooking Light, Food | Leave a comment

Baked Pasta with Sausage, Tomatoes, and Cheese

Jason and I tried this pasta dish for dinner last night. It was excellent!! This was very easy to make and didn’t take too much time. I was unable to find hot turkey Italian sausage, so I used the sweet and added a little bit of spice to it. It was delicious.

Baked Pasta with Sausage, Tomatoes, and Cheese

1 (1-pound) package ziti, uncooked  I used rigatoni
1 pound hot turkey Italian sausage links
1 cup chopped onion
2 garlic cloves, minced
1 tbsp tomato paste
1/4 tsp salt
1/4 tsp black pepper
2 (14.5 oz) cans petite-diced tomatoes, undrained
1/4 cup chopped, fresh basil I used dried because that’s all I had
Cooking spray
1 cup shredded fresh mozzarella cheese
1 cup grated fresh Parmesan cheese

Preheat oven to 350°.  Cook pasta according to package directions, omitting salt and fat. Drain pasta and set aside.

Remove casings from sausage. Cook sausage, onions, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Combine cooked pasta, sausage mixture, and basil. Place half the pasta mixture in a 4 quart casserole dish coated with cooking spray. Cover with half of mozzarella and half of Parmesan. Repeat layers. Bake for 25 minutes or until bubbly.

Yield: 8 servings

February 14, 2008 Posted by | Cooking Light, Pasta | , , | 4 Comments

Raspberry Cream Cheese Muffins

These were so good!!! My husband at 6 of them last night!! It was all I could do not to grab a spoon out of the drawer and eat the batter. Here’s the recipe!! If you make them, let me know what you think!

Raspberry-Cream Cheese Muffins


2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened
1/3 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
2 cups fresh or frozen raspberries
1/4 cup finely chopped walnuts


Preheat oven to 350°.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.

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.

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.


2 dozen (serving size: 1 muffin)

February 14, 2008 Posted by | Baking, Breads, Breakfast, Cooking Light, dessert, fruit, muffins | , , , , , , | 2 Comments

Baked Potato Soup

I made the Baked Potato Soup that I found on Cooking Light’s Website.

I wasn’t a huge fan. It needed something. I think part of the problem is that I used skim milk instead of 2%, so it didn’t thicken up as much. I wound up having to add some cornstarch to the soup to get it to thicken up like I wanted it to. It didn’t taste horrible, but definitely lacked something.

Baked Potato Soup

4 baking potatoes (about 2.5 pounds)
2/3 cup all purpose flour
6 cups 2 % reduced fat milk (I used skim milk)
1 cup reduced-fat shredded sharp cheddar cheese, divided
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup reduced fat sour cream
3/4 cup chopped green onions, divided (I left these out)
6 bacon slices, cooked and crumbled (I used 6 slices of Oscar Mayer Ready to Serve bacon. I crumbeld 3 slices and put into the soup and then crumbled the other 3 and put them on top of the soup.)
Cracked black pepper (Optional)

Preheat oven to 400°.

Pierce potatoes with a fork; bake for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and black pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 tsp cheese, 1 1/2 tsp onion, and about 1 tbsp bacon. Garnish with cracked pepper, if desired.

Serves 8.
WW points: 6 per serving

February 11, 2008 Posted by | Cooking Light, Food, Soups | , , , , | 4 Comments

Triple-Play Cinnamon Rolls

Ok, so I made the cinnamon rolls!!  They were wonderful!  My husband, Jason, ate 3 last night!!  These certainly don’t taste light by any means, which makes them that much more enjoyable.  I figured the WW Points for these and they came out to 4 per roll.

I found this recipe on Cooking Light

Triple Play Cinnamon Rolls


1 package dry yeast (about 2 1/4 tsp)

1/4 cup warm water (100° – 110°)

1/2 cup warm 1% lowfat milk (100°-110°)

1/3 cup granulated sugar

1/4 cup butter, softened

1 tsp vanilla extract

3/4 tsp salt

1 large egg, lightly beaten

3 1/2 cups all-purpose flour, divided


3/4 cup raisins (I didn’t use)

2/3 cup packed brown sugar

1 tbsp ground cinnamon

2 tbsp butter, melted


1 cup powdered sugar

2 tbsp 1% milk (I used skim)

1/2 tsp vanilla extract (I used 1 tsp and added 1/4 tsp almond extract as well)

To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes.  Add warm milk, sugar, butter, vanilla, salt and egg; stir with a wooden spoon until combined (batter will not be completely smooth).

Lightly spoon flour into dry measuring cups; level with a knife.  Add 3 cups flour to yeast mixture; stir until a soft dough forms.  Turn dough out onto a lightly floured surface.  Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tbsp at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).

Place dough in a large bowl coated with cooking spray; turn to coat top.  Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size.  (Press two fingers into dough.  If indentation remains, dough has risen enough.)

To prepare filling, combine raisins, brown sugar, and cinnamon.  Roll dough into a 15 x 10-inch rectangle; brush with 2 tbsp melted butter.  Sprinkle filling over dough, leaving 1/2 inch border.  Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll).  Wrap roll in plastic wrap; chill for 20 minutes.

waiting to rise...

Unwrap roll, and cut inot 20 (1/2-inch) slices.  Arrange slices, cut sides up, 1 inch apart on a jelly roll pan coated with cooking spray.  Cover and let rise in a warm place free from drafts, for 1 hour and 15 minutes, or until doubled in size. 

Preheat oven to 350°.

Uncover dough.  Bake for 20 minutes or until rolls are golden brown.

To prepare glaze, combine powdered sugar, milk and vanilla, stirring well with a whisk.  Drizzle over warm rolls. 

February 6, 2008 Posted by | Baking, Breakfast, Cooking Light, Food | , , | 5 Comments