A Cookie Cutter Diva's Life

This is a great recipe that is diabetic friendly out of the diabetic cook book!
1/4 cup all flour
1/4 tsp salt
1/4 tsp pepper
4 medium skinless, boneless chicken breast
1 tsp olive oil
6 cloves garlic, minced
1 cup reduced sodium chicken broth
3 tbs white wine vinegar (I used red wine)
1 tbs honey
1 16oz package roccoli
1 bag pasta
In a plastic bag, combine flour, salt and pepper and add chicken Shake to coat.
I a large skillet, cook chicken in hot oil over medium heat for 10-12 minutes or until chicken is tender.
Transfer chicken to a plate; cover to keep warm
Add garlic to skillet. Cook and stir for 15 seconds. Add broth, vinegar, and honey. Bring to boiling, reduce heat. Simmer, uncovered for 5 minutes. Stir in broccoli. Return to boiling; reduce heat. Simmer, covered for 8-10 minutes more or until broccoli is crisp and tender. serve broccoli mixture with chicken over pasta.

Can't get along? Guess you'll spend a little more time together lol

made these today to get a little more organized!

Dinner tonight from just get off your butt and bake! Cheesy Enchilada Casserole
Ingredients
1 pound lean ground beef ( lean)
1 large onion, chopped or season with Onion powder or minced onion
2½ cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
¼ cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
¼ teaspoon ground cumin
6 flour or corn tortillas (8 inches)
1 small can of drained corn, or about 1¼ cups of frozen corn (optional)
¾ cup sour cream *Note: I used ½ cup
2 cups shredded Mexican cheese blend or your favorite cheese
1 cup shredded lettuce
1 medium tomato, chopped
¼ cup minced fresh cilantro
Instructions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, corn, dressing, sour cream, taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese.
Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.
Notes
*Note: I added ¼ cup of fresh chopped cilantro to the meat mixture instead. I also cut the flour tortillas to fit my pan, since they were the very large size. (That’s why they are square) I fried the cut-off edges and sprinkled them with cinnamon & sugar!
CHEESY ENCHILADA CASSEROLE
Ingredients
1 pound lean ground beef ( lean)
1 large onion, chopped or season with Onion powder or minced onion
2 1/2 cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained

1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour or corn tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup sour cream *Note: I used 1/2 cup
2 cups shredded Mexican cheese blend or your favorite cheese
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro
*Note: I added 1/4 cup of fresh chopped cilantro to the meat mixture instead. I also cut the flour tortillas to fit my pan, since they were the very large size. (That’s why they are square) I fried the cut-off edges and sprinkled them with cinnamon & sugar!
Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, corn, dressing, sour cream, taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese. Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

nothing smells better in your house like some fresh strawberry cupcakes!! Mmmmm mmmm mmm!!
Fresh Strawberry Cake
A completely from-scratch, fresh strawberry cake. No jello, food coloring, or artificial flavors!
Ingredients
For the strawberry puree:
24 oz very ripe strawberries, hulled (or no-sugar-added frozen strawberries)
1-2 tsp sugar (optional)
(see FAQ above for alternate strawberry puree method)
For the cake:
1/4-1/2 cup milk, at room temperature
6 large egg whites, room temperature (4 whole eggs can be substituted, per reader comments)
2 tsp vanilla extract
2 1/4 cup cake flour, sifted
1 3/4 cup sugar
4 tsp baking powder
1 tsp salt
12 Tbsp unsalted butter (1 1/2 sticks), at room temp
Instructions
If frozen strawberries in whatever form (sliced, whole, etc) and in whatever container/bag you have them in. Pour into a fine strainer placed over a bowl and let sit. Lightly toss the strawberries occasionally to remove any pockets of excess liquid. Reserve the liquid for another use or discard (see FAQ above for alternate use of the liquid).
If using fresh strawberries, just hull, slice and toss with a teaspoon or two of sugar and cover. Let them sit at room temperature for a couple of hours, until nice and juicy.
Place strawberries in a food processor or blender and puree.
Reserve 3/4 cup puree for the cake. (If you are using the cooked puree method from the FAQ above, you will only use 1/2 cup puree.)
Use leftover puree to fill the cake or fold into the frosting, if desired (you will not have leftover puree if you use the cooked puree method). It's also fabulous spooned over ice cream... and eaten straight with a spoon.
Preheat oven to 350 degrees and prepare two 8- or 9-inch pans: spray inside with baking spray with flour (or use some sort of grease/flour combination).
In small bowl, combine puree, milk (if you used the cooked puree method in the FAQ above, you'll use 1/2 cup of milk and 1/2 cup of puree; if you did not cook your puree, use 1/4 cup of milk and 3/4 cup of puree), egg, vanilla and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs.
Add wet ingredients and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds.
Note: The batter will not get any pinker in the oven so if you're disappointed in the color from your berries, maybe consider adding a drop or two of pink or red food coloring.
Divide the batter evenly among the pans and smooth tops.
Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time will vary). Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 2 hours).
recipe compliments of Jason and Shawnda Foodie Blog!
And for the Icing...
1/2 cup butter
1/2 cup crisco
4 cups powdered sugar
2tsp vanilla