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No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs  if you feel the dough is too soft or dry. The dough should hold its shape once rolled.  Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes.  Melt the chocolate in a double boiler or bowl over a simmering pot of wa...
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Chicken and Mushrooms with Corn

I bought a thingy of sliced mushrooms at Costco the other day, so if you noticed a lot of mushrooms around here lately, that's the reason. I doubt I'll ever buy mushrooms from there again because you really have to either have a giant family, or eat them with every meal until they're gone. Anyway, I love mushrooms so I'll work with it this time.

Last night I was trying to come up with something quick to take to work today, and I didn't really feel like cooking, but I had no choice. It was either cook, or take a frozen entree, and I wasn't in the mood for one of those either.

Here's what I came up with. 


Chicken and Mushrooms with Corn
Makes 4 servings

Ingredients
  • 1 medium onion, diced
  • 2 cups chopped cremini or button mushrooms
  • 1/2 cup corn kernels
  • 8oz boneless, skinless chicken breast, cubed
  • 1/2 cup chunky salsa (I used store-bought - mild)
  • 8 teaspoons fat free sour cream
  • 1 small tomato, diced
  • 1 scallion, chopped
  • 4 whole wheat tortillas
Directions
  1. Set the stove to medium high and spray a nonstick pan with cooking spray. Saute the onions, mushrooms and corn (I cut mine off the cob, but I'm sure frozen would be fine) for about 5 minutes, stirring occasionally until they start to brown. Stir in the chicken and cook for 6 minutes or until the chicken is cooked through.
  2. Stir in the salsa and allow to heat through.
  3. Serve on tortillas with sour cream, chopped tomatoes and scallions. (I forgot to take a picture of my tortilla all put together at lunch time.)
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