Raspberry Lemon Tart 

  

 


This tart is simple and elegant, perfect for entertaining. It’s extremely easy to put together and takes little prep work to complete. Plus who doesn’t love the combo of lemon and raspberry? It’s like Spring in a bite! Enjoy!

1 sheet puff pastry, thawed but still cold

4 oz cream cheese, softened

1/3 cup sugar 

2 tbsp heavy cream

1/3 cup lemon curd

1 pint raspberries

1/4 cup seedless raspberry jam, warmed

Powdered sugar

Preheat oven to 425. Line a baking sheet with a Silpat baking mat. Unfold the thawed out puff pastry on a lightly flour dusted area and gently roll into a rectangle and transfer to your baking sheet. Brush edges with a little bit of water and fold over all 4 sides to form the edge. Using a fork, poke holes all over the center of your tart. Gently brush the entire tart with an egg wash. Bake until golden brown, about 15-20 minutes. Remove from oven and carefully with the back of a spoon press the center back down if it has puffed. Transfer to a wire rack to cool.
In a bowl combine softened cream cheese and sugar. Mix with a hand-mixer until smooth and the sugar is incorporated. Add the heavy cream and mix for about 1 minute. Stir in the lemon curd. 
Carefully spread your lemon cheesecake mixture over the center of your cooled tart crust. Arrange berries over the curd and drizzle with the warmed jam. Dust the tart with powdered sugar.

 

  

  

Easter on Mahogany Trail 

  

If you know me well, you know that holidays are extremely important to me. I grew up with a Mother who was the female version of Clark Griswald. She made an enormous deal out of every last single holiday. I now find myself following in her footsteps and recreating those traditions with my family. So spending the night before Easter at the ER with my little kid due to a double ear infection was not part of the plan. By the way, I’m not really a fan of things not going according to plan. Ha! 

So I found myself pretty aggravated on Sunday morning. I’ve never missed Easter in my life, not to mention I had the perfect outfits for the entire family (lol). So I was having a little pity party for myself until my friend facetimed me from church. Oh technology! Then I had a thought, I could stay in my pjs moping or get up and “go” to church. So I got up, put my Easter dress on and watched the live stream of the service right from my kitchen. 

Sometimes when life doesn’t go according to plan it’s easy to get frustrated, which is exactly how I felt. Then I remembered all the things to be thankful for, like insurance to pay for the trip to the ER and a church with a great media team. =) I realized, just like my pastor preached last week, I was stuck on Friday. It didn’t get off to a great start, but resurrection Sunday was quickly resurrected for me! Thank you Jesus! Next week the Biggs will be looking really good at church. Lol! #easterdoover #needmyfamilyphoto 

The table looked fab and lunch was a huge success. I’ll post all the recipes this weekend. 

Easter Menu 

Brown Sugar Glazed Ham 

Baked Sweet Potatoes

Roasted Lemon Pepper Green Beans

Glazed Carrots 

Yeast Rolls  

Raspberry Lemon Cheesecake Tart 

 

  

  

Easy Weeknight Dinners

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After I posted a pic of my Sunday night meal prep for the week, I suddenly became very popular. The text, Instagram and Facebook messages started rolling in. So I figured it would be easier just to post versus try to respond to all my lovely friends. Here is the menu from Mahogany Trail this week. All of these meals can be prepped ahead and placed in the freezer. Remember to thaw out the night prior to cooking. Enjoy!

Chipotle Pork Tacos

Pork tenderloin
juice of 2 grapefruits
4 cloves of garlic
2 chipotle peppers in adobo sauce
For serving:
Tortillas
Limes
Sour cream
Cheese of your choice
Cilantro

Pour grapefruit juice in blender and and in garlic and chipotle peppers. Pulse until combined. Pour over pork loin into freezer bag and let marinate overnight or freeze. Cook in crock pot on low for 6-8 hours, until meat is tender. Shred for tacos.

Cilantro Lime Chicken

4-6 chicken breast
Juice from 2 limes
1/2 bunch cilantro, chopped
2 ears of corn
2 cloves garlic, minced
1/2 red onion, chopped
1 tsp cumin
1/2 cup chicken stock
For serving:
Rice
cilantro for garnish

Place all ingredients in freezer bag and shake to combined. At this point you can marinate over night or place in freezer. Cook in crock pot on low heat for 4-6 hours. You might want to add an additional 1/2 cup of chicken stock when you place in the crock pot. Serve over rice with cilantro garnish.

Slow Cooker Italian Chicken

4-6 chicken breast
28 oz can stewed tomatoes (I prefer Cento)
4 tbsp white wine
1 large onion, chopped
6 cloves garlic, minced
2 bay leaves
1 cup chicken stock
For serving:
Pasta of your choice
Fresh grated Parmesan

Combined first 5 ingredients in freezer bag. Marinate in fridge over night or place in freezer. Add the contents of the bag along with a cup of chicken stock to the crock pot. Cook on low for 6-8 hours. Remove bay leaves. Shred chicken and serve over pasta topped with Parmesan.

Honey Mustard Chicken

4-6 chicken breast
3 tbsp Dijon mustard
3 tbsp whole grain mustard
3 tbsp honey
3 tbsp chicken stock
Olive oil
Fresh rosemary
For serving:
Roasted Broccoli
Brown Sugar Carrots

Add the first 5 ingredients to freezer bag. Marinate overnight or freeze. Heat olive oil in skillet over medium heat. Cook 5-6 minutes per side and finish in a 450 degree oven. Serve with roasted broccoli and glazed carrots.

To-Go Baked Oatmeal

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My son loves oatmeal, so I am always looking for new ways to try it. When I came across this recipes I knew I had to try it. It’s perfect! Oatmeal to-go, yes please! I also love the fact that you can customize it. We made 4 versions- plain, chocolate chip, pecan and cranberry. There are so many possibilities! I also love the fact you can freeze these, however I don’t know if you’ll have any left to freeze. Make them on Sunday night and you’ve got breakfast all week. Makes 18 muffins. Enjoy!

2 eggs
¼ cup canola oil
1 cup packed brown sugar
½ cup applesauce
1½ cups skim milk
2 tsp. vanilla extract
½ tsp. salt
1 tbsp. ground cinnamon
3 cups old fashioned rolled oats
2 tsp. baking powder
Toppings of your choice- chocolate chips, nuts, cranberries

Preheat the oven to 350 degrees. Line a muffin tin with liners. In a large bowl, whisk the eggs, oil, and brown sugar until sugar is dissolved. Add the applesauce, milk, vanilla, salt, and cinnamon. Whisk until well combined. Stir in the oats and baking powder. Fill liners 3/4 of the way and add your favorite toppings. Bake for 30 minutes. Store in an airtight container or freeze in a zip top storage bag.

144 calories per serving.

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Parmesan Baked Chicken Nuggets

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These nuggets are going to make me extremely popular on Mahogany Trail. I tested them out this weekend and got rave reviews from my #1 boy. I can’t wait until my #2 boy, who lives on nuggets, gets back from from a road trip with his Dad. I plan to make these when all 4 Biggs are back together next weekend. I didn’t even know I liked nuggets until I tried these! The best part is that they are baked and not fried, which makes them low calorie. This recipe is a win-win! Enjoy!

2 boneless, skinless chicken breasts, cut in 1 inch chunks
1 1/4 cup panko bread crumbs
1/3 cup grated Parmesan
1 tbsp olive oil
1/3 cup all-purpose flour
2 large eggs, lightly beaten

Preheat oven to 400°F. First prepare the panko for the nuggets. Spread panko in a thin layer on rimmed baking sheet and bake for 5-7 minutes, until goldn brown. Transfer the panko to a shallow dish and mix in the Parmesan. Drizzle the oil on top and mix well. Set up your breaking station with the flour and eggs in shallow dishes. Increase the oven temperature to 450°F. Place a wire rack on the baking sheet and spray with cooking spray. In small batches, coat the chicken in flour, shaking off any excess, dip in egg, and lastly coat well with panko. Transfer to the rack. Bake the chicken until cooked through, about 12-14 minutes, turning At the half way point.

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Chicken and Asparagus Stir Fry

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This recipe includes so many of my favorite things…chicken, asparagus, sesame oil, garlic and soy sauce! What’s not to like? It’s a perfect weeknight dinner that’s done from start to finish in 30 minutes. It’s jam packed with flavor! The sweetness of the honey and the salty soy sauce finished with the sesame oil is absolute perfection! It was well received by my kids and my fitpal app! Low on calories, but not taste. Enjoy!

1 tbsp soy sauce
1 tbsp honey
2 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1-inch)
1 tbsp olive oil
1 bunch asparagus, cut into bite-sized pieces
4 cloves garlic, thinly sliced
2 scallions, chopped
2 tsp toasted sesame oil
1 tsp. toasted sesame seeds
2 cups brown rice prepared

In a ziplock bag, combine soy sauce and honey. Add chicken, and stir to coat. Set in the refrigerator until ready. Meanwhile, heat oil in a large skillet or wok over medium-high heat. Add asparagus, and saute until cooked, about 5 minutes. Remove the asparagus and set aside. Remove chicken from marinade, and add to skillet. Saute until nearly cooked through (with the insides still slightly pink), about 5 minutes. Then add garlic, scallions, and the reserved marinade to the pan. Saute for an additional 2 minutes until the chicken is cooked and the garlic is fragrant. Remove from heat and stir in sesame oil. Serve immediately with rice, garnished with toasted sesame seeds.

Only 367 calories according to fitpal. Serve over prepared brown rice.

Peanut Butter Chocolate Chip Protien Bites

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New year and back on track with our healthy eating. Still not sure how I became a person who drinks protien shakes, but that’s another story. Ha! These are a perfect sweet treats when you’re trying to be good. The recipe makes 12 bites and according to fitpal has 130 calories.

1 1/2 cups oats
1/2 cup unsweetened raw coconut
1/2 cup ground flaxseed
1/2 cup chocolate chips
1/2 cup natural peanut butter
1/3 cup honey

Add all ingredient into a large bowl and stir until combined. Scoop out spoonfuls and roll into balls. Place on a lined cookie sheet and chill in fridge for 1 hour. Store in an airtight container.