Meals For Real

Have You Seen These?

2012-02-29T18:10:00.000-08:00

This is not a paid endorsement. These are just products that I have found and I really like! I posted these on my other blog, Party of Five, and thought you guys might be interested, too.

I had to run out to the grocery store this morning for some milk. While in the dairy section I decided to pick up some yogurt. My family is normally a Yoplait Light family . . . have you tried the Boston Creme pie? Awesome flavor but it has 15g of sugar and 20g carbs.

I saw this and got really excited. This Fiber One yogurt is endorsed by Hungry Girl!

It only has 50 calories and it tastes fantastic!

And, it isn't packed with sugar. You can't really read it but the nutritional information is as follow:

50 calories

0g Fat

55mg Sodium

13g Carbs

5g Dietary Fiber

4g Sugar

3g Protein

Another thing that has become a staple for me for my lunch are these Amy's Burritos. I buy the organic beans and rice (non-dairy). I top it with salsa for very little extra calories. My sister told me about these and once I tried them, I was hooked.

This burrito has 300 calories (not bad for a lunch), 6g of fiber and 10g of protein. It definitely has a higher carb content because of the beans but it is so filling that I really don't even have a desire to snack all afternoon.

These burritos are more expensive than other frozen foods but I found them at Wal-Mart last week for $2.38. Not a bad price for a lunch.

Yummy!

Pizza Steak Sandwiches in a Slow Cooker

2012-02-23T17:21:00.000-08:00

Pizza Steak Sandwiches in the Slow Cooker adapted from Debbie Does Dinner
Adapted from Eat at Home
2 - 2 1/2 chuck roast, trimmed of visible fat
6 oz. pepperoni
1 large onion, chopped
1 green pepper, chopped
1 red pepper, chopped
2 - 15 oz. cans diced tomatoes
1 tbsp. garlic, minced
1 tbsp. oregano
2 tsp. basil
Salt and pepper to taste
Provolone or mozzerella cheese slices

Directions: Place meat in slow cooker. Add the rest of the ingredients, except for the cheese. Cook on high 5 - 6 hours or low for 7 - 8 or until meat can be shredded. Serve on buns or over potatoes if you're gluten free. Top with cheese slices.

Here's what you'll need:

Salt and pepper the roast. Put the roast and the pepperoni in a slow cooker.

Add the herbs.

Chop up the peppers, onions, and garlic.

Add to the crockpot.

Add the diced tomatoes.

Once the meat is cooked and tender, shred it.

Make a sandwich and add the cheese.

Here's what you'll end up with:

Our Thoughts:
This dish was easy to make and only took about 5 minutes in prep time. As it was cooking, it smelled delicious.

The meat was very tender and the onions, pepper, and garlic gave it great flavor.

One complaint that I had is that the pepperoni, even though it was Boar's Head, made the sauce very greasy. I actually drained a bunch of the juices out and ended up adding an extra can of tomato sauce. Another thing with the pepperoni is that it definitely did not get that crispy pizza-like crunch that you get when you order a pepperoni pizza.

You could make this dish with any of your favorite pizza toppings (pork, Italian sausage, chicken, etc).

Also, I think you could you either canned pizza sauce or even spaghetti sauce instead of the diced tomatoes. Serve it on some crusty bread.

Overall, I think this dish was a success.

Hope you enjoy!
April

Don't Peek Chicken

2012-02-14T08:06:00.000-08:00

Don't Peek Chicken adapted from Mr. Food
1 cup uncooked long-grain rice
1 (10-3/4 ounce) can cream of mushroom soup
1 (10-3/4 ounce) can cream of celery soup
1 envelope onion soup mix (from a 2-ounce box)
1 soup can cold water
1 garlic clove, crushed
1 teaspoon chopped fresh parsley
1 teaspoon Worcestershire sauce
1 chicken (3-1/2 to 4 pounds), cut into 8 pieces
Paprika for sprinkling

Instructions

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, mix together rice, soups, soup mix, water, garlic, parsley, and Worcestershire sauce.
Pour mixture into prepared pan. Press chicken into mixture. Sprinkle with paprika, then cover tightly with aluminum foil.

4. Bake 1-1/4 hours. Do NOT open cover (not even to peek) during baking.

Modifications:
-I used quick cooking rice.

Here's what you'll need:

Preheat the oven to 350 degrees.

Mix the soups, onio soup mix, parsley, and garlic.

Add the water and the worcestershire sauce.

Mix

Lay the chicken breasts in a baking dish. Pour the soup mixture over the chicken.

Cover the dish with tin foil.

Place the dish in the oven and cook for 1 hour and 15 minutes.

Here's what you'll end up with:

Our Thoughts:

How can you go wrong, flavor-wise, when you use cream of anything? The combination of the cream of celery, cream of mushroom, and onion soup mix packed tons of rich, comforting flavor.

The chicken was moist and tender and really soaked up the soup.

I used quick-cooking rice rather than cooking the rice in with the chicken. It still tasted great. We just spooned the soup over the rice and then laid the chicken on top of it.

Hope you enjoy!

April

Glazed Chicken/Fish Breast

2012-02-03T07:21:00.000-08:00

Glazed Chicken/Fish adapted from Mr. Food
1 envelope onion soup mix (from a 2-ounce box)
2/3 cup apricot preserves
1/2 cup water
4 boneless, skinless chicken breast halves
2 large red or green bell peppers, sliced into thin rings

Directions: Preheat oven to broil. In a small bowl thoroughly combine onion soup mix, apricot preserves, and water; set aside. Place chicken breasts in a foil-lined broiler pan. Top chicken with soup mixture and broil 5 minutes; turn chicken. Place pepper rings over chicken, baste pan juices, then broil an addtional 5 to 10 minutes, or until chicken is fork-tender and no pink remains.

Here's what you'll need:

Slice up the peppers.

Mix the preserves, onion soup mix, water.

Preheat the broiler. Mine was set to 500F.

Lay the chicken out on tinfoil and spoon the mixture on top.

Broil for 5 minutes. Pull out and flip the chicken. Baste with more of the mixture. Put back in broiler for another 10-12 minutes.

After flipping the chicken, I also added 2 pieces of tilapia to the pan and cover with the mixture.

Top with the peppers.

Here's what you'll end up with:

Our Thoughts:
I've had this recipe sitting around for a while now and decided to give it a try this week. Earlier in the week we went to Costco and I bought a package of fresh tilapia (TIP: I used a few fillets fresh and then froze them in individual storage bags for later. I defrosted a couple for this recipe by letting the bag float around in some water water for about 30 minutes).

To be honest, the fish tasted better with this recipe than the chicken. The chicken never really soaked in the flavor while the mild tilapia really took in the sweetness of the preserves as well as the tanginess of the onion soup. The fish was cooked perfectly and even Scott preferred it over the chicken.

If you aren't "in" to apricots, I'm sure any preserve/jelly mixture would work.

Hope you enjoy!
April

Coffee-Braised Pot Roast with Caramelized Onions

2012-02-01T07:47:00.000-08:00

Coffee-Braised Pot Roast with Caramelized Onions adapted from Eating Well

1 4-pound beef chuck roast, (see Ingredient note), trimmed of fat

1/2 teaspoon salt, or to taste

Freshly ground pepper, to taste

4 teaspoons extra-virgin olive oil, divided

2 large onions, halved and thinly sliced (4 cups)

4 cloves garlic, minced

1 teaspoon dried thyme

3/4 cup strong brewed coffee

2 tablespoons balsamic vinegar

2 tablespoons cornstarch mixed with 2 tablespoons water

Directions:

Preheat oven to 300°F. Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer to a plate.

Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer. Return the beef to the pot and spoon some onions over it. Cover and transfer to the oven.

Braise the beef in the oven until fork-tender but not falling apart, 2 1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.

Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Season with pepper. Carve the beef and serve with gravy.

Here's what you'll need:

Preheat oven to 300 degrees.

Slice up an onion.

Mince up garlic cloves.

Season with salt and pepper and sear in a stockpot.

Pull the beef out of the pan and lay it on a plate.

Once you take the meat out, put the onions in. Let them caramelize.

Once the onions are soft and brown, add the garlic and thyme.

Add the coffee and balsamic vinegar.

Add the meat back to the pot.

Pile the onions onto the meat.

Cover the pot and put in the oven for 2 1/2 to 3 hours.

Once the meat is fork-tender, remove the pot from the oven. Mix the corn starch solution.

Pull the meat out of the pot and add the cornstarch mixture.

Let this simmer for a minute or so until the sauce thickens.

Pour the sauce back over the meat.

Here's what you'll end up with:

Our Thoughts:

My family loves pot roast. This dish was a simple and easy way to make pot roast. The onions did have a sweet, tangy flavor from the coffee and the vinegar and they had a good caramelization on them.

I couldn't tell that the coffee really "braised" the pot roast as it didn't have a particularly distinct flavor other than the base of onion. The meat was tender but didn't shred apart.

As good as the dish was, we all agreed that we still preferred my Mom's Roast.

I served this with a Potato Cauliflower Mash.

Hope you enjoy!

April

Potato-Cauliflower Mash

2012-02-01T07:46:00.000-08:00

Potato-Cauliflower Mash
2-3 potatoes
1-2 sweet potatoes
1/2-1 head of cauliflower florets
2-3TBsp Greek yogurt
Small pad of butter
Splash of milk
Salt and Pepper

Directions: Peel the sweet potato. Dice up the potoato, sweet potato, and caulfilower. Boil until the potatoes are fork tender. Drain. Add the Greek yogurt, butter, and splash of milk. Mash. Salt & Pepper to taste.

Here's what you'll need:

Boil and drain.

Add the Greek yogurt, butter, and milk.

Mash

Here's what you'll end up with:

Our Thoughts:
Over the past couple of years, Scott has really started to love cauliflower. We've had several great cauliflower dishes in the past (Cheesy Cauliflower, Cauliflower Medley, and Cheesy Artichokes, Cauliflower and Red Pepper) but this one might just be an all-time favorite!

I could go on and on and on about this dish but the bottom line, is that it was delicious. Every single one of my kids ate it. It actually reminded me of twice-baked potatoes with the skin of the Idaho potatoes left on. The orange sweetness of the sweet potato reminded me of the cheese and smooth, creamy texture of the cauliflower was like the sour cream.

You could always make this dish even healthier by reducing the Idaho potatoes and adding more sweet potato and cauliflower. You could also cut out the small pad of butter and milk and just use more Greek yogurt.

Of course, if you are feeling really decadent, add in some cheese (your choice) and bacon bits.

Hope you enjoy!
April

Easy Grilled Fish Tacos with corn salsa chimichurri sauce

2012-01-31T06:20:00.000-08:00

Easy Grilled Fish Tacos with Corn Salsa Chimichurri Sauce adapted from Momables

4-6 Pre portioned pieces of fish (trout, red fish, tilapia-your choice)

1 Cup corn

2 tsp taco seasoning

1 Lime -juiced

Olive Oil

Favorite salsa

Sour cream

Grated cheese

Flour, corn, or hard shelled tortillas

Chimichurri sauce (optional):

- ¾ Cup nonfat plain Greek yogurt

- 2 TB red wine vinegar

- 1 TB extra virgin olive oil

- 20 sprigs fresh flat-leaf parsley

- dash of oregano (or 5 sprigs fresh oregano)

- 3 cloves of garlic

- dash red pepper flakes

- ¼ tsp sea salt

Directions: Heat broiler, with rack in highest position. Place fish on rimmed baking sheet; drizzle with olive oil & taco seasoning.

In a separate bowl, mix corn with 2 TB of salsa and juice of 1 lime. Top fish with corn salsa.

Broil until fish is lightly browned on top, 8-12 minutes depending of fish thickness, until flesh is opaque throughout and thoroughly cooked.

Divide fish evenly among tortillas and top with shredded cheese, chimichurri sauce sour cream and fresh salsa (how you dress your taco is up to you!)

Chimichurri sauce: place all ingredients into a food processor or blender. Blend well until you achieve a pesto-like sauce, scraping down the bowl as necessary.

Info:
-I used tilapia
-I used whole wheat tortillas

Here's what you'll need:

Preheat the broiler to 500 degrees.

Drizzle the fish with olive oil and sprinkle with taco seasoning.

Add corn and salsa together. Mix.

Top the fish with the corn salsa.

Put all of the ingredients for the chimichurri sauce in a food processor and blend.

Put the fish on the high rack under the broiler for 8-12 minutes or until it is brown and flaky.

Take the fish out.

Build your taco. I used the chimichurri, corn salsa and then the fish.

Here's what you'll end up with:

Our Thoughts:
I was excited to make this dish. I bought a package of fresh tilapia from Costco and I wanted to use a few pieces while they were still fresh and then I froze the rest of them.

This was a very easy dish to make. I think the recipe should have called for more than 2 Tbsp of salsa to the 1 cup of corn as I ended up adding more anyway.

The absolute star of this dish was the chimichurri sauce. It was so fresh and earthy and light. Since it was made with the 0% Greek yogurt, I felt no guilt in adding a good portion to each taco or burrito wrap. I even saved the remaining of the chimichurri sauce so that I could dip my veggies in it as a snack today. If you make this dish, you MUST go ahead and make this sauce, too.

Since tilapia is a very mild-flavored fish, I honestly couldn't tell that I was having "fish" tacos. I may have been too conservative with the sprinkling of the taco seasoning on top of the fish. At any rate, the texture was good and it mixed great with the corn salsa and chimichurri.

Hope you enjoy!
April

Family CookBook Project

2012-01-30T06:39:00.000-08:00

I have been wanting to create a family cookbook for a long time. I'm hoping to start compiling my favorite recipes from my grandma, mom, and things I've found on here, to make one. I thought I would pass this along to you guys, as well.

Stuffed Pepper Soup

2012-01-25T18:20:00.000-08:00

Servings: 6 • Size: 1 1/3 cups soup, 1/2 cup rice • Old Points: 5 pts • Points+: 7 pts
Calories: 261.2 • Fat: 4.8 g • Carb: 37.5 g • Fiber: 4.7 g • Protein: 17.6 g • Sugar: 6 g
Sodium: 606.3 g (without salt)

Stuffed Pepper Soup adapted by SkinnyTaste
3 cups cooked brown rice
1 lb 95% lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz each) cans petite diced tomatoes
1 3/4 cups tomato sauce
2 cups reduced sodium, fat-free chicken broth
1/2 tsp dried marjoram
salt and fresh pepper to taste

Directions: In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Here's what you will need:

Chop the garlic, peppers, and onion.

Brown the beef in a Dutch oven.

Once browned, add the peppers, onions, and garlic.

Add the diced tomatoes, tomato sauce, and herbs.

Cover and simmer on low for 30 minutes.

Prepare rice according to package directions.

Top soup with rice.

Here's what you'll end up with:

Our Thoughts:
This soup was a big hit in my house tonight. We love stuffed green peppers (recipe) so I thought that this would be a hit and I was right. All 3 of the kids ate it! (score!!)

The mixture of the 2 different peppers gave it a little variety in both color and taste.

I used the Uncle Ben's 90 second microwaveable brown rice (a favorite of mine) and 1 package ended up being enough for all of us. You could also use either bulgur or even quinoa.

Hope you enjoy!
April

Southwest Wild Rice

2012-01-24T20:00:00.000-08:00

Southwest Wild Rice adapted from Debbi Does Dinner
Adapted from $5 Dinners

1/4 cup lime juice
2/3 cup brown rice
2/3 cup wild rice
1/2 onion, chopped
1 green pepper, chopped
1 jalapeno pepper, chopped
1 1/2 cups frozen corn
1 (15 oz) diced tomatoes
1 (15 oz) black beans, drained and rinsed
1 tsp. cumin
1 tsp. chili powder
Salt and pepper to taste

In a large saucepan, bring 4 cups of water, plus the lime juice to a boil. Add the brown rice, wild rice and chopped onion. Return to a boil, reduce heat to medium, cover and let cook for 45 - 50 minutes, or until brown and wild rices are tender.

Once the rice is cooked, add the green pepper, diced jalapeno, corn, diced tomatoes, black beans, cumin and chili powder. Mix well. Season with salt and pepper to taste.

Total calories = 1550 calories
6 servings = 258 calories per serving

Modifications:
-I did not use a jalapeno.

Here's what you'll need:

Cook rice according to package directions.

Dice up green peppers.

Dice up an onion.

Drain and rinse the black beans.

Drain and rinse the corn. Add to the beans and pepper/onion.

Add the diced tomatoes.

Once the rice is cooked, add the bowl.

Add the herbs.

Here's what you'll end up with:

Our Thoughts:
When I decided to make Chicken Tortilla Cake, I knew that I wanted to make this dish as a side.

I love all of these ingredients individually so I knew that I would love it as a whole and I was right. All of the textures along with the cumin and chili powder made for a great dish.

I have leftovers so I am definitely going to use the suggestion to make an omelet tomorrow morning!

Hope you enjoy!
April

Chicken Tortilla Cake

2012-01-24T19:29:00.000-08:00

Chicken Tortilla Cake adapted from Mr. Food
1/2 cup vegetable oil
6 (8-inch) flour tortillas
1 cup sour cream
3/4 teaspoon hot pepper sauce
1/2 teaspoon dry fajita seasoning
2 1/2 cups shredded cooked chicken
4 cups (16 ounces) shredded Colby-Jack cheese blend
6 scallions (green onions), chopped
1 1/2 tablespoons butter, melted

Directions: Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray. In a large skillet, heat oil over medium-high heat (or to 375 degrees F. in an electric skillet). Fry tortillas one at a time for 10 to 15 seconds, or until golden. Drain well on paper towels.
In a medium bowl, combine sour cream, hot sauce, and fajita seasoning; mix well.
Place 1 tortilla on prepared baking sheet then spread 1 tablespoon sour cream mixture over the top. Sprinkle with 1/2 cup shredded chicken, 3/4 cup cheese, and 1 chopped scallion. Place a tortilla on top and repeat layers 4 more times, ending with a plain tortilla on top. Reserve remaining sour cream mixture.

Brush tops and sides of tortillas with melted butter then cover tightly with aluminum foil and bake 25 minutes. Remove foil and place on a serving plate. Spread top tortilla with remaining sour cream mixture and top with remaining chopped scallion.
Cut into wedges and serve immediately.

Modifications:
-I did not use melted butter.

Here's what you'll need:

Preheat the oven to 400 degrees.

Cook the chicken. I boiled it for about 20 minutes.

Mix the fajita seasoning, hot sauce, and sour cream.

Fry the tortillas in vegetable oil for about 15 seconds. Turning once.

Drain on a paper towel and then lay on a greased baking sheet.

Spread sour cream mixture.

Sprinkle the cheese.

Sprinkle scallions or green onions.

Shred the cheese.

Spread over the tortillas.

Add another layer of tortillas and the extra cheese, chicken and sour cream.

Bake for 20-25 minutes.

Cut in to pieces.

Here's what you'll end up with:

Our Thoughts:

We all loved this dish, even the kids! This entire pan was eaten right up.

I used whole wheat tortillas and I admit that they probably didn't "fry" or crisp up as much as white flour tortillas. I was actually a little afraid that they would be soggy but they tasted great! They were crunchy but weren't soft and soggy, either, as a lot of these tortillas/baking dishes can be.

The sour cream/fajita/hot sauce mixed with the cheese was perfect. They melted and melded together when put in the oven.

I would describe these as more of a quesadillas. The chicken had good flavor. We dipped it in sour cream and salsa.

I served this with Southwest Wild Rice.

Hope you enjoy!
April

Crock Pot Balsamic Chicken

2012-01-24T18:06:00.000-08:00

Crock Pot Balsamic Chicken adapted from Crock Pot Girls
4-6 boneless, skinless, chicken breasts
2 14.5 oz can diced tomatoes
1 onion thinly sliced (Not chopped)
4 garlic cloves
1/2 cup balsamic vinegar
2 T olive oil
1 tsp each: dried oregano, basil, and rosemary
1/2 tsp thyme
ground black pepper and salt to taste
Directions: Pour the olive oil on bottom of the crock pot. Place chicken breasts in, salt and pepper each breast. Put sliced onion on top of chicken. Then put in all the dried herbs and garlic cloves
Pour in vinegar and top with tomatoes.
Cook on high 4 hours, serve over angel hair pasta.

Here's what you'll need:

Slice up an onion. (I left mine in rings)

Chop up the garlic cloves.

Put the seasoned (salt and pepper) chicken down in the crockpot. Cover with onion and garlic.

Add the herbs.

Add the balsamic vinegar.

Add the diced tomatoes.

Cook for 4-6 hours.

I took my chicken out and diced it up in to chunks and then returned it to the crock pot.

Serve over angel hair pasta.

Here's what you'll end up with:

Our Thoughts:
Once again, here is another easy crock pot meal. I've seen this meal floating around the internet for a couple of weeks and thought I'd give it a try.

To be honest, it wasn't my favorite. I really just thought it was OK. The reason I'm posting it, though, because all three of my kids ate this dish and, as I've said before, that is always a success! Caleb and Gracie even ate it again today for lunch . . . that never happens!

Scott and I actually thought the dish was a little bland with a tinge of tanginess from the vinegar. I would definitely recommend serving it over pasta as the sauce of the vinegar and tomatoes really got soaked up by the angel hair pasta.

Hope you enjoy!
April

Honey Garlic Chicken

2012-01-18T20:03:00.000-08:00

Honey Garlic Chicken adapted from A Year of Slow Cooking
1 1/2 to 2 pounds boneless, skinless chicken thighs (4 or one thigh per family member)
3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup soy sauce (La Choy or Tamari wheat-free are gluten free)
1/2 cup ketchup
1/3 cup honey

Directions: Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low). Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top. Cook on low for 6 hours or high for 3-4 (I'd go with low---).
Serve with basmati rice and steamed or roasted vegetables.

Modifications:
-I chopped up an onion.

Here's what you will need:

Dice up an onion.

Dice up the garlic.

Put the chicken in the crockpot with the onions and the garlic.

Combine the ketchup, honey, and soy sauce.

Pour the mixture over the chicken.

Cook for 4-6 hours on low.

Here's what you'll end up with:

Our Thoughts:

I've been a bit under the weather the last couple of days and needed something easy for dinner. I had all of these ingredients in the pantry and it was probably one of the easiest recipes that I've ever made.

The one thing that I would do differently in this dish, and it is just a personal preference, but I would have taken back the soy sauce a bit. Instead of 1/3 cup of soy I would have probably gone down to 1/4 or even 1/8 of a cup. My family, though, really liked it. Even Kanin. I served it over a brown rice and bulgur wheat mixture.

I served this with Roasted potatoes and apples.

Hope you enjoy!

April

Roasted Potatoes and Apples

2012-01-18T20:02:00.000-08:00

Roasted Potatoes and Apples
2 Idaho potatoes
1 large sweet potato
2 apples
Olive oil
Kosher Salt

Directions: Preheat the oven to 400 degrees. Dice up the potatoes and apples into chunks. Toss with olive oil and kosher salt. Roast in the oven for 1 hour.

Here's what you'll need:

Peel the sweet potato.

Dice up the potatoes and apples.

Toss with olive oil and kosher salt.

Spread out on a pan.

Bake at 400 degrees for 1 hour.

Here's what you'll end up with:

Our Thoughts:
I was looking for a side dish to serve tonight and knew that I had a few potatoes that I needed to use. I have been wanting to do roasted potatoes and apples for a while now but, sadly, I don't think the apples "came through" like I had anticipated.

The potatoes were fantastic, crunchy, salty and just plain yummy but the apple peel came off in the cooking process and ended up kind of mushy. This wasn't a "bad" thing because the softness did contrast the crunchiness of the potatoes but the apples didn't necessarily stand out.

Hope you enjoy!
April

Easy Beef Casserole

2012-01-18T10:20:00.000-08:00

Easy Beef Casserole adapted Mr. Food
1 pound ground beef
1/4 teaspoon salt
1/2 (16-ounce) package frozen mixed vegetables
1 (10.75-ounce) can cream of chicken soup, undiluted
1 cup (4 ounces) shredded Cheddar cheese
1/2 (32-ounce) package frozen seasoned potato nuggets

Directions: Preheat oven to 400 degrees. Cook ground beef and salt in a skillet over medium heat, stirring until meat crumbles and is no longer pink; drain. Spoon ground beef into a sprayed 2-1/2-quart shallow baking dish.Layer frozen vegetables, soup and cheese over ground beef. Top with frozen potatoes.

Bake casserole for 30 minutes or until potatoes are golden.

Modifications:
-I added a diced garlic clove.
-I added 1 chopped onion.

Here's what you'll need:

Preheat the oven to 400 degrees.

I "chopped" an onion with my Vidalia Chop Wizard.

Sidenote: Have you seen these? I got it for Christmas and it "chops" everything for you in perfect little pieces. Love it!

Just place it on the grate (comes with 2 different sizes) and close the lid down.

Here's what you get. You can buy them at Bed, Bath & Beyond.

I switched out grates and then "diced" a garlic clove.

Brown the ground beef, onions, and garlic.

Once browned, put the meat in a baking dish.

Add frozen vegetables.

Spread the undiluted cream of chicken soup.

Sprinkle with cheese.

Top with diced hashbrown potatoes (or any type of potato you prefer).

Put in oven for 30-40 minutes.

Here's what you'll end up with:

Our Thoughts:
This was a good, comforting dish for a cold winter day. I was a bit skeptical about using cream of chicken soup with ground beef but it added a bit of sweetness that I wasn't expecting.

This type of recipe is great for slipping veggies onto your kids' plates while masking it with the gooeyness of cheese and potatoes.

Hope you enjoy!
April

Chicken Rollatini Stuffed with Zucchini and Mozzarella

2012-01-17T07:20:00.000-08:00

Chicken Rollatini Stuffed with Zucchini and Mozzarella adapted from Skinnytaste.com
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 cutlet • Old Points: 4 pts • Points+: 4 pts
Calories: 171.9 • Fat: 6.3 g • Protein: 20.3 g • Carb: 7.9 g • Fiber: 0.9 g • Sugar: 1.3 g Sodium: 280.7 mg (without salt)

1 tsp olive oil
cloves garlic, chopped
1 1/2 cups (1 medium) zucchini, shredded
1/4 cup + 2 tbsp Romano cheese (or parmesan)
3 oz part skim shredded mozzarella
salt and pepper to taste
8 thin chicken cutlets, 3 oz each
1/2 cup Italian seasoned breadcrumbs
1 lemon, juice of
1 tbsp olive oil
salt and fresh pepper
olive oil non-stick spray

Directions: Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

In a large skillet, heat oil on medium-high heat. Add oil when hot then saute garlic a minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine.

Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.

Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spraywith oil spray.

Bake 25 - 30 minutes. Serve immediately. Serving size is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two.

Here's what you'll need:

Slice or shred the zucchini in to small pieces so they can be rolled into the chicken.

Preheat the oven to 450 degrees.

Chop up the garlic and cook put in a pan with olive oil for 1-2 minutes.

Add the zucchini.

Add 1/4 cup of the grated cheese.

Mix the bread crumbs and 2 Tbsp grated cheese in a separate bowl.

Squeeze one lemon into another bowl and add olive oil, salt and pepper.

Pull the zucchini from the stove and let cool. Once cool, add the shredded cheese and mix.

Lay the chicken out and season it. Place some of the zucchini/cheese mixture on the chicken and loosely roll. Leave seam side down.

Holding on to the loosely-wrapped chicken, dip in the olive oil and dip in to the breading.

Place chicken seam-side down in a baking dish.

Bake at 450 degees for 30-40 minutes.

Here's what you'll end up with:

Our Thoughts:

My friend, Andrea, posted this recipe on Facebook last week and raved about it so I thought I'd give it a try.

I happy that we were actually able to taste the zucchini in this dish. It still had a bit of a crunch and wasn't overly squishy or mushy. I believe it also added to the juiciness of the chicken. Along with or in place of zucchini, you could substitute any garden veggie that you like.

Scott really enjoyed the flavor of the Italian breadcrumbs with the cheese and zucchini.

Hope you enjoy!

April

Barbecue Cola Meatballs

2012-01-04T06:24:00.000-08:00

Barbecue Cola Meatballsadapted from Debbie Does Dinner
Adapted from Between the Lines
Meatballs:
1 1/2 lbs. ground turkey
1 1/4 cups bread crumbs (I used panko)
1 egg
1/4 cup onion, finely chopped
1 (1 oz) package dry ranch style dressing mix
Sauce:
3/4 cup ketchup
1/4 barbecue sauce
2 tbsp. apple cider vinegar
3/4 cup cola
1/2 cup onion, chopped
1/2 cup green or red pepper, chopped
1 tsp. seasoning salt
1/2 tsp. pepper
1 tbsp. Worcestershire sauce

Directions: In a large bowl, mix together the meatball ingredients until well blended. Shape into meatball and place on a baking sheet. Bake for 30 minutes at 375 turning them over half way.Mix up the sauce ingredients in crockpot. Remove meatballs from baking sheet and place in sauce in crock pot. Cover and cook on low for 3 hours, then remove lid and cook for an additional 15 minutes before serving. Mine made 40 meatballs.

Total calories = 1922 calories40 meatballs = 48 calories per meatball with sauce

Modifications:
-I used pre-made, packaged meatballs found in the frozen section.
-I used the entire can of cola and added extra dashes of bbq and apple cider vinegar.

Here's what you'll need:

Chop up the onion. Place it with the wet ingredients in a bowl and mix.

Place the meatballs in a crockpot and pour the mixture over.

Our Thoughts:

I did not get an "after" photo because we were already at the New Year's Eve party and I didn't think about it.

These meatballs were super easy and really delicious. The sweet soda mixed with the tanginess of the bbq and ketchup worked great.

Hope you enjoy!

April

Our Favorite Recipes of 2011

2011-12-30T07:31:00.000-08:00

So it's the end of another year. Can you believe it? I can't 2012, already?! I thought I would make it easy for you to find our favorite posts of 2011. We loved each and every one of these dishes and hope you will, too.

Appetizers

Pioneer Woman's Guacamole

West Texas Chipotle Chicken Wrap

Main Dishes

Shepherd's Pie

Latin Chicken in Crockpot

Soups
Chicken and Bean Chili

Southwest Chicken Chili Soup

Sandwiches

Grill Chicken and Pineapple Sandwiches

Sloppy Pizza Joes

Sides
Whipped Sweet Potatoes with Brown-Sugar Pecan Topping

Roasted Acorn Squash

Shepherd's Pie

2011-12-29T18:37:00.000-08:00

Shepherd's Pieadapted from Taste of Home Everyday Light Meals
6 medium potatoes
1lb carrots, cut into 1/4-inch slices
1 1/2lblean ground beef
1 large onion, chopped
1 jar (12oz) fat-free beef gravy
1 tsp salt, divided
1/2 tsp rubbed sage
1/2 tsp dried thyme
1/4 tsp dried rosemary, crushed
1/4 tsp pepper
1/3 cup fat-free milk
1 Tbsp butter
2 Tbsp shredded Parmesan cheese

Directions: Peel and cube the potatoes; place in a large saucepan and cover with water. Bring to a boil over medium-high heat; cover and cook for 20 minutes or until tender. Add 1inch of water to another saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 7-9 minutes. Drain.
In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, gravy, 1/2 tsp salt, sage, thyme, rosemary and pepper. Transfer to a shallow 3qut baking dish coated with nonstick cooking spray.
Drain the potatoes; mash with milk, butter and remaining salt. Spread over meat mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 375 degrees for 40-45 minutes or until heated through.

Nutrition Facts:
Cal 390
Fat 13g (6g sat fat)
Choles 53mg
Sodium 859mg
Carb 43g
Fiber 6g
Protein 30g

Diabetic Exchange: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat

Modifications:
-I used ground chicken instead of ground beef.
-I added a can of Italian styled diced tomatoes.
-I used a packaged gravy instead of a jar.
-I did not sprinkle with Parmesan cheese.

Here's what you'll need:

Peel and cube the potatoes.

Slice up the carrots.

Dice up the onion.

Put the carrots in water to boil and soften.

Preheat the oven to 375 degrees.

Brown the ground chicken.

Cook the potatoes, drain and add the butter.

Add the onion to the ground chicken.

Once the chicken is cooked through, add the carrots.

I decided to use a can of Italian-style diced tomatoes.

Add the tomatoes and the herbs.

Make the gravy. If using jarred gravy, skip this step.

Add the gravy to the pot and let simmer for 5-6 minutes.

Pour into a greased baking dish.

Spread the mashed potatoes over the top.

Bake in the oven for 40-45 minutes.

Here's what you'll end up with:

Our Thoughts:
We love shepherd's pie around this house and this one is no different. The addition of the brown gravy in with the mixture of onions and tomatoes really gave an extra depth. Scott said it was one of his favorite meals that I have made in a long time and he had 3 helpings!

This is a perfect comfort food dish!

Hope you enjoy!
April

Texas Ranch-Style Stew

2011-12-28T07:00:00.000-08:00

Texas Ranch-Style Stew adapted from Everyday Light Meals
1 cup small shell pasta
1lb lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
3 cans (5.5oz) reduced-sodium V8 juice
1 can (15oz) ranch-style beans or baked beans, undrained
1/2 cup frozen corn, thawed
1 Tbsp chili powder
1/2 tsp salt
1/4 tsp pepper

Directions: Cook the pasta according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Drain the pasta. Stir into the stew. 6 Servings

Nutrition Facts:
One Serving (1 1/3 cups) equals:
Cal 307
Fat 7g (3g sat fat)
Cholest 37mg
Sodium 886mg
Carb 37g
Fiber 7g
Protein 22g

Diabetic Exchange: 3 lean meat, 2 vegetable, 1 1/2 starch

Modifications:
-I did not use a green pepper.
-I used ground chicken instead of beef. (Nutrition Facts reflect ground beef)
-I did not use picante sauce.

Here's what you will need:

Brown the meat.

Cook the pasta according to the package directions.

Add the onions, garlic, and rest of the ingredients.

Simmer for 8-10 minutes.

Once the pasta is cooked, drain and add to the other ingredients.

Here's what you'll end up with:

Our Thoughts:
This is another easy recipe from the Taste of Home Everyday Light Meals cookbook that I received from my sister for Christmas.

This recipe was very easy, almost like a pantry meal, and was perfect for a cold winter's night. I did feel like a little flavor was lacking, even with the addition of the V8, so I think that this recipe definitely needs the addition of the picante sauce. I continued to add more chili powder and cumin to taste.

Hope you enjoy!

April

Thai Ginger Chicken over Noodles

2011-12-26T20:32:00.000-08:00

Thai Ginger Chicken over Noodles adapted from Schnuck's Cooks

1/2 (14.5oz) package multi-grain spaghetti

3oz fresh snow peas (about 1 cup), each cut diagonally in half

1 cup shredded carrots

2/3 cups Thai Kitchen Chili & Ginger Sauce

1 1/4lbs boneless, skinless chicken breast fillets

3 Tbsp Asian Spice Rub

2 Tbsp canola oil

Directions: Heat 4 quart covered saucepan of salter water to boiling over high heat. Add pasta and cook as label directs. Add snow peas and carrots to boiling pasta water during last 5 minutes of cooking. Drain, then return to same saucepan. Stir in ginger sauce; cover to keep warm.

Meanwhile, sprinkle rub over both sides of chicken. In nonstick 12-inch skillet, heat oil over medium heat. Add chicken and cook 6 to 7 minutes or until internal termpature reaches 165F, turning twice during cooking. Transfer chicken to cutting board. Slice chicken and serve over noodles.

Modifications:

-I sliced up a small onion.

-I used almost the whole bottle of Thai Kitchen Thai Chili & Ginger Sauce.

-I used 1/2 bag of stir-fry veggies instead of just snow peas or carrots.

-I added a splash of soy sauce and a splash of rice wine vinegar.

-I did not use the Asian spice rub but just used garlic salt and sesame seeds.

Here's what you'll need:

Season the chicken and cook until juices run clear. Add in the onions.

Add a splash of soy sauce and rice wine vinegar.

Cook the pasta according to directions.

Add in the veggies.

Let the vegetables continue to cook but pull out the chicken and slice/dice it up. Add it back to stay warm.

Drain the pasta and add the sauce. I used 1 whole box of spaghetti and 1 full bottle of sauce.

Here's what you'll end up with:

Our Thoughts:

I found this recipe tonight when I went to the grocery store. The grocery chef was offering samples at their tasting station. I thought it was pretty good and it was something a little different, always a bonus.

I opted not to use the Asian spices that the recipe called for because when I tasted it at the store I knew that the kids would NOT like the rub. It was very peppery (almost peppercorn-like) and I didn't really like the contrast it gave to the sweeter sauce.

The noodles, on the otherhand, were really good. I loved the sauce. It was sweet and spicy at the same time but not too spicy that the kids wouldn't eat it. I honestly could have just eaten the noodles and this sauce and been happy. It will be in the Asian section and looks like this:

Hope you enjoy!
April

Turkey Spaghetti Pie

2011-12-21T18:27:00.000-08:00

Turkey Spaghetti Pie adapted from Everyday Light Meals
6oz uncooked spaghetti
5 Tbsp grated Parmesan cheese
1/2 cup egg substitute
3/4lb lean ground turkey breast
1 medium onion, chopped
1/2 medium green pepper, chopped
1 1/2 cups meatless spaghetti sauce
1 cup fat-free cottage cheese
1/2 cup shredded part-skim mozzarella cheese

Directions: Cook spaghetti according to package directions. Drain well and cool to room temperature. In a bowl, combine the spaghetti, Parmesan cheese and egg substitute. Transfer to a 9 inch pie plate coated with nonstick cooking spray and form into a crust; set aside.

In nonstick skillet over medium heat, cook turkey, onion and green pepper until turkey is no longer pink; drain. Add spaghetti sauce; heat through. Spread cottage cheese over crust; top with turkey mixture.

Bake, uncovered, at 350 degrees for 20 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.

Nutrition Facts
One serving (1 wedge) equals
Cal 274
Fat 11g (4g sat fat)
Cholesterol 57mg
Sodium 710mg
Carb 19g
Fiber 2g
Protein 25g

Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable

Modifications:
-I just used 3 whole eggs instead of egg substitute (not calculated in the above nutrition facts)
-I did not use a green pepper.
-I did not use the shredded mozzarella cheese.

Here's what you'll need:

Preheat the oven to 350 degrees.

Chop an onion.

Brown the ground turkey.

Cook the spaghetti according to package instructions.

Add the onions to the ground turkey

Add the spaghetti sauce to the turkey to warm.

In a separate bowl, pour the Parmesan cheese.

Add the eggs or egg substitute.

Drain the spaghetti, add to the egg/cheese, and mix.

Pour into a coated 9 inch pan.

Spread the cottage over the spaghetti.

Add the meat mixture on top.

Pop in the oven for about 20 minutes.

Sprinkle Parmesan cheese on top.

Here's what you'll end up with:

Our Thoughts:

My family loved this dish! Kanin had 3 helpings and even pick Gracie ate it. The cottage cheese really added an extra gooeyness to the dish but you could also substitute ricotta.

The 2 things I would do different is that I would add more sauce and I would mix everything together and then pour it into the baking dish. Other than that, I wouldn't change a thing.

Hope you enjoy!

April

Taco Twist Soup

2011-12-21T13:46:00.000-08:00

Taco Twist Soup adapted from Everyday Light Meals
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons olive oil
3 cups reduced-sodium beef broth or
vegetable broth
1 can (15oz) black beans, rinsed and drained
1 can (14.5oz) diced tomatoes
1 1/2 cups picante sauce
1 small green pepper, chopped
1 cup uncooked spiral pasta
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 cup shredded reduced-fat cheddar cheese
3 Tablespoons reduced-fat sour cream

Directions: In a large saucepan, saute onion and garlic in oil until tender. Add the broth, beans, tomatoes, picante sauce, pasta, green pepper and seasonings. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 10-12 minutes or until pasta is tender, stirring occasionally. Serve with cheese and sour cream.

Nutrition Facts:
Cal 216
Fat 5g (2g sat fat)
Cholesterol 12mg
Sodium 1,052mg
Carb 33g
Fiber 6g
Progtein 10g

Diabetic Exchanges: 2 vegetables, 1 1/2 starch, 1 lean meat, 1/2 fat

Modifications:
-I added 1lb 93/7 ground beef (nutrition facts do not depict the ground beef)

Brown the ground beef.

Saute the onion, pepper, and garlic.

Add the beef broth.

Add the diced tomatoes and black beans.

Add the picante sauce, pasta, and seasonings.

Add the ground beef. Simmer until the pasta is tender.

Here's what you'll end up with:

Our Thoughts:
My sister got me the cookbook, Everyday Light Meals, from Taste of Home for Christmas. I couldn't wait to start cooking some of the recipes in there.

This soup had a good flavor to it. It is a fantastic meal for when you don't have a lot of time. This recipe is also very versatile. You could add diced chilies, chicken instead of ground beef, jalapenos, corn, tortilla chips, etc. Literally, the possibilities are endless.

We all really liked this dish.

Hope you enjoy!

April

Zesty Chicken Tortellini Soup

2011-12-04T19:42:00.001-08:00

Zesty Chicken Tortellini Soup adapted from Taste of Home
4 cups reduced-sodium chicken broth
4 cups reduced-sodium beef broth
6 boneless skinless chicken thighs
4 medium carrots, sliced
2 celery ribs, sliced
1 small onion, chopped
1 envelope reduced-sodium onion soup mix
1 1/2tsp dried parsley flakes
1/2 tsp garlic powder
1/2 tsp crushed red pepper
1/2 tsp poultry seasoning
1/2 tsp pepper
2 1/2 cups frozen cheese tortellini

Directions: In a Dutch oven, bring chicken broth and beef broth to a boil; reduce heat. Add chicken and poach, uncovered for 25-30 minutes. Remove chicken; cool slightly.

Add carrots, celery, onion, soup mix, parsley and seasonings to broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.

Cool soup. Meanwhile, remove chicken from bones; coarsely chop chicken; discard bones. Add cheese tortellini and chicken to soup. Transfer to freezer containers; freeze for up to 3 months.

To use frozen soup; Thaw in the refrigerator overnight. Place in a saucepan and bring to a boil. Reduce heat; cook, uncovered, for 5-10 minutes or until heated through and tortellini is tender.

Modications:
-I added a couple gloves of minced garlic.
-I used fresh tortellini instead of frozen tortellini.

Here's what you'll need:

Put the chicken and beef broth in a Dutch oven to boil.

While the broth is coming to a boil, chop up the garlic, celery, carrots, and onion.

Once the broth starts to boil, put the chicken in it and turn it down. Simmer for 20-25 minutes.

Once the chicken has poached for 20-25 minutes, pull it out and set it aside.

Add the garlic, celery, carrots, onion soup mix, and onion to the broth. Cover and bring to a boil until the veggies are soft.

Dice up or shred the chicken and add it back to the broth.

Once the chicken has warmed back up a bit, add the tortellina. Cook according to package directions.

Here's what you'll end up with:

Our Thoughts:

This soup was so good and it was perfect for a chilly day. The onion soup mix really added that extra kick of salty, onion flavor and it combined great with the broth.

The celery and carrots added a great texture to the soft tortellini.

I put the leftovers in a container and will definitely be pulling it out of the freezer on one of those nights that I can't figure out what to make.

Hope you enjoy!

April

Whipped Sweet Potatoes with Brown Sugar-Pecan Topping

2011-11-27T19:33:00.001-08:00

Whipped Sweet Potatoes with Brown Sugar-Pecan Topping
adapted from Epicurious
22 ounces red-skinned sweet potatoes (yams; about 2 large), peeled,
cut into 1-inch pieces 6 tablespoons
(3/4 stick) unsalted butter, room temperature
1 large egg
6 tablespoons sugar
1 teaspoon pumpkin pie spice
Pinch of salt

For topping
1 1/2 cups cornflakes, crushed
1/2 cup (packed) brown sugar
1/2 cup chopped pecans
6 tablespoons (3/4 stick) unsalted butter, melted

Directions: Preheat oven to 400°F. Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes. Drain; transfer potatoes to large bowl and add butter.

Using electric mixer, beat until smooth. Add egg, sugar, spice and salt; beat to blend. Transfer mixture to 8 x 8-inch baking dish.

(Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)

Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes.

Meanwhile, prepare topping: Mix together all ingredients in medium bowl. Spoon topping evenly over potatoes. Bake until golden brown and crisp, about 10 minutes longer.

Modifications:
-I multiplied this recipe x3 to serve 20.

Here's what you'll need for the potatoes.

Cut the potatoes and put them on to boil.

Drain them.

Add the butter.

Using a hand mixer, whip the potatoes.

Add the sugar and spices.

Add the eggs and mix.

Spread out into a baking dish.

(If making ahead of time, cover and put in the refrigerator at this point)

Now to prepare the topping.

Here's what you'll need:

Place the corn flakes in a bag and crush them.

Place the nuts in a bowl.

Add the brown sugar.

Add the butter and mix together.

Put the potatoes in a 400 degree oven for 25-30 minutes.

Add the topping and cook for another 10 minutes.

Our Thoughts:

I asked my friends on Facebook to send me their favorite Thanksgiving dishes and my friend, Andrea, sent this one to me.

Of course, sweet potatoes a staple at Thanksgiving but this dish was extra special. Normally, our sweet potatoes are still in big chunks so whipping them with all of that butter really gave them a creamy texture.

The start of the dish, though, was that brown sugar-pecan topping. SO GOOD! The crunchiness of the pecans against the smoothness of the potatoes made for a perfect bite and the melted brown sugar was delicious.

I will definitely be adding this to my holiday favorites!

Hope you enjoy!
April

Cranberry Pineapple Mini

2011-11-27T19:11:00.001-08:00

Cranberry Pineapple Mini
1 can crushed pineapple in juice
2 pkg. (3 ounce) Rasberry Jello
1 16 ounce can of whole berry cranberry sauce
2/3 cup chopped walnuts
1 Apple chopped

Directions: Drain pineapple, reserving juice. Add enough water to juice to measure 2 1/2 cups, pour into saucepan. bring to boil. Pour over gelatin mixes in large bowl stir 2 minutes until completely dissolved. Stir in pineapple, cranberry sauce, walnuts and apple.Spoon into 24 paper lined muffin cups. Refrigerate 3 hours or until firm.

Modifications:
-I used pecans instead of walnuts.

I forgot to take a picture of what you will need but just look at the recipe.

Drain the pineapple juice into a bowl and add enough water to make 2 1/2 cups of liquid. Put it on to boil.

Open the gelatin packet and pour the hot liquid over it. Stir until the gelatin completely dissolves.

Add the cranberry, crushed pineapple, diced apple and walnuts.

Pour into muffin cups and refrigerate for 3 hours.

Here's what you'll get:

Our Thoughts:
A few weeks ago I put out a request on Facebook for my friends' favorite holiday dishes. My friend, Kendra sent this recipe to me.

I didn't think that I would really like this dish because I am not a jello fan at all but, boy, was I wrong! This dish was great and a huge hit at our Thanksgiving table.

The combination of the pineapple, apple, and nuts gave it the texture that I definitely need. It was sweet and tart and went perfectly with my cranberry glazed turkey.

I ended up taking all of the little muffin bowls and just putting them in to one bowl so that we could each dip out as much as we wanted.

This is definitely a dish that I will start making year after year.

Hope you enjoy!
April

Southwest Chicken Chili Soup

2011-11-19T06:54:00.001-08:00

Southwestern Chicken Chili Soup adapted from Nibble Me This
2 boneless skinless chicken breast halves, cut into 1/4 inch wide strips
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp oil
1 Tbsp butter, unsalted
1 cup onion, diced
4 cloves garlic, coarsely chopped
2 Tbsp balsamic vinegar
1 can diced tomatoes and green chile
1 can corn kernals, drained
1 can light red kidney beans, rinsed and drained
4 cups chicken broth
1/4 cup cilantro, chopped
1 Tbsp chili powder
1/2 tsp black pepper
1/2 tsp roasted cumin
1/4 tsp dried lemon peel

Directions: Preheat a large stock pot over medium high heat. Season chicken with salt and pepper.
Add butter and oil to pot and brown chicken for 4-5 minutes. Remove to a plate. Add the diced onion and saute for 3 minutes. Add the garlic and saute for 2 more minutes, stirring occasionally. Deglaze the pot with balsamic vinegar. Return chicken and any juices to the pot. Add remaining ingredients, bring to a simmer and cook for 30 minutes.

Garnish with crispy fried tortilla strips or masa dumplings.

Modfications:
-I did not use lemon peel
-I was out of balsamic vinegar so I used apple cider vinegar.
-I added an extra can of black beans.

Here's what you'll need:

Cut the chicken into strips or chunks.

Dice up the onion and the garlic cloves.

Chop up the cilantro.

Warm the olive oil and butter in a Dutch oven. Brown the chicken for 4-5 minutes. Remove the chicken.

In the same pot, add the onions and cook until softened, about 2-3 minutes.

Add the garlic.

Deglaze with the vinegar.

Add the chicken back into the pot along with any juices.

Add the beans and corn.

Add the diced tomatoes.

Add the cilantro, herbs, and chicken stock.

Let simmer for 30-45 minutes.

Here's what you'll end up with:

Our Thoughts:

We loved this dish! As soon as I read the ingredients, I knew that it would be something that my family would enjoy.

You could always add an extra can of diced chilies or a jalapeno but I really don't think that it needs it. The beans and corn mixed with the chunks of chicken make this soup hearty and the addition of the cilantro into the soup instead of just used as a garnish gives it a nice peppery touch.

I added just a small scoop of sour cream and served with a hard tortilla round and dipped the chip much like a cracker.

Everyone enjoyed this so much that the entire pot was gone with no leftovers :(

Hope you enjoy!

April

Crockpot Chicken Noodle Soup

2011-11-09T09:17:00.000-08:00

Crockpot Chicken Noodle Soup adapted from Pink Lady
1 large Onion -- sliced
2 Carrot -- sliced
2 Celery stalks -- sliced
4 ounces Mushrooms
2 teaspoons Salt
1/2 teaspoon Pepper
1/4 teaspoon Thyme
1 tablespoon Parsley
10 ounces Peas -- frozen
3 Chicken breasts
5 cups - Water
3 cups Noodles

Directions: Place all ingredients in crockpot, except noodles, in order listed. Cover and cook on LOW 8 hours (HIGH 4 hours). Add noodles. Cook on HIGH another 1/2 to one hour until noodles are cooked

Modifications:
-I used chicken broth.
-I did not add mushrooms.
-I used whole grain egg noodles.

Here's what you will need:

Cut up the veggies.

Place the frozen veggies in the bottom of the crockpot.

Lay the chicken on top of the frozen veggies.

Add the chicken broth.

After it has cooked for 4-5 hours, shred the chicken up.

Add the noodles and cook about 30 minutes or until noodles are cooked.

Here's what you'll end up with:

Our Thoughts:
This dish is super easy to make and great for a cold fall/winter day. I liked the use of the chicken broth instead of just water as it gave it a salty, deeper flavor. You could add virtually any vegetable to this dish and it would still be great.

I did end up adding about 1 cup of water and an extra chicken bouillon to the dish. I also seasoned with garlic salt.

Hope you enjoy!
April

Latin Chicken in Crockpot

2011-11-08T17:19:00.000-08:00

Latin Chicken in Crockpot adapted from Tales from the Motherhood
1 tablespoon olive oil
3 pounds skinless chicken thighs
salt and ground black pepper to taste
1/4 cup loosely packed cilantro leaves
2 large sweet potatoes, cut into chunks
1/2 red bell pepper, cut into strips
1/2 yellow bell pepper, cut into strips
2 (15.5 ounce) cans black beans, rinsed and drained
1/2 cup chicken broth
1/4 cup loosely packed cilantro leaves
1 cup hot salsa
2 teaspoons ground cumin
1/2 teaspoon ground allspice
3 large cloves garlic, chopped

Directions: Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side. Or however long it takes so that your husband will fear you have undercooked the meat.

Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, bell peppers, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 5 hours or until the sweet potatoes are soft. I had to crank it up to high for 30 minutes at the end to get those sweet potatoes to submit.

Serve it over whatever you want, but I choose white rice and it worked well. Salt and pepper to taste. Serves about 6 hungry adults.

Here's what you'll need:

Slice up the peppers.

Cube up the sweet potatoes.

Chop up the garlic.

Roughly chop up the cilantro.

Salt and pepper the chicken thighs and then brown them in olive oil.

Sprinkle cilantro over the chicken.

Once browned, move the thighs to the bottom of a crockpot.

Add the sweet potatoes and peppers.

Drain and rinse the black beans. Add to the crockpot.

Mix the chicken broth, salsa, garlic, cumin, allspice, and more cilantro.

Add to the crockpot. Cook for 4-6 hours.

Here's what you'll end up with:

Our Thoughts:
When I saw this dish I knew that it was something that I had to try. We love sweet potatoes and anytime I can make a meal in the crockpot, it is just a bonus for me.

This dish had a sweetness from the sweet potatoes matched with spiciness from both the salsa and the cilatro. Served over rice, this dish was awesome . . . even Kanin asked for seconds.

You could always make it hotter if you added hotter salsa, a can of chilies, or maybe even some hot sauce.

I will definitely be making this again.

Hope you enjoy!
April

A Turkey Recipe and I Need Help

2011-11-08T07:13:00.001-08:00

Thanksgiving is only a short three weeks away and I am starting to think about what to serve. I have had Thanksgiving at my house for the past 3 years and I've made the turkey the last 2. If you are scared to make a turkey, don't be! I've been told that my turkey the last 2 years is the best they've ever had.

Want the recipe? Check out my recipe:

Turkey with Cranberry Glaze

Do you have a favorite Thanksgiving recipe? I am looking for side dishes that are a "must have" for your family.

Email me at: awesty2 at yahoo(dot)com with your favorite recipes and I will feature them on my Meals For Real blog and link back to you.

Savory Chickpea and Mushroom Rice

2011-11-07T21:05:00.000-08:00

Savory Chickpea and Mushroom Rice adapted from Heartfelt Balance/Handmade Life
2 1/4 chicken broth
1 cup brown rice
2 Tbsp. Tomato Paste
1 Tbsp. Onion Powder
1 Tbsp. Garlic Powder
1/2 tsp. cumin
1 Bay Leaf
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. dried basil
2 Tbsp. dried parsley
1 Tbsp. olive oil
8 oz. of mushrooms, sliced
1 14.5 oz. can of chick peas, drained and rinsed
1/3 cup Parmesan cheese

Directions

Bring Chicken broth and tomato paste to a boil. Add herbs, spices and rice. Turn to low and simmer covered for 35-45 minutes (directions are for brown rice--If you use white rice, follow package directions for length of time)

Heat olive oil in skillet and cook chick peas and mushrooms until mushrooms are soft and chickpeas are starting to turn golden-brown.

Here's what you will need:

Put the chicken stock and tomato paste on to boil.

Add all of the herbs.

Add the rice (cook the rice according to the package directions).

Heat the olive oil in a pan. Add the beans and mushrooms.

Once the rice is finished, add it to the chickpeas/garbanzo beans.

Add the Parmesan cheese.

Here's what you'll end up with:

Our Thoughts:
I really enjoyed this dish. The sauce made of chicken broth, tomato paste, and the herbs was delicious and could easily be used as a dipping sauce for breadsticks or even as a pasta sauce. Yes, it is that good!

The soft texture of the sauteed onions was great against the firmness of the garbanzo beans and rice.

I had 2 bowls of this dish for dinner while the rest of my family had take out pizza. Guess what? I didn't miss the pizza!

You could always add ground chicken or beef to this dish if you wanted to make it into more of an entree but I loved it as a vegetarian dish.

Hope you enjoy!
April

Acorn Squash Chickpea Bulgur

2011-11-04T06:59:00.000-07:00

Acorn Squash Chicpea Bulgur adapted from Meatless Monday
1 cup bulgur*
2 medium acorn squash, cut in half & seeds removed
1 14.5 ounce can chick peas, drained, rinsed & dried
2 tablespoons olive oil, divided
1 tablespoon butter
2 cups baby spinach
1 tablespoon lemon juice
2 teaspoons cinnamon
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
*found in the grain section of most grocery stores.

Directions: Cook bulgur wheat according to package directions.
Place the seeded squash halves on a microwave-safe plate. Pour 1 teaspoon water in each of the 4 squash cavities. Microwave on high for 15 minutes, or until the squash’s flesh softens. Scoop the softened flesh from the outer shell and transfer it to a bowl.

Heat 1 tablespoon of the olive oil in a large pan over medium-high heat. Add the chickpeas and sauté, stirring often, for about 4 minutes, or until they start to brown. Set aside.

In the same pan, heat the remaining tablespoon of the olive oil and 1 tablespoon of butter over medium heat. Add squash by the spoonful, about 2 to 3 tablespoons per scoop. Cook for about 5 minutes on each side, or until lightly browned.

Drain any excess water from the bulgur and transfer it to a large serving bowl. Add the chickpeas, squash and baby spinach. Toss lightly to wilt the spinach. Season with the lemon juice, cinnamon, paprika, salt and pepper. Toss gently to combine and enjoy.

Modifications:
-I didn't have any spinach so I used romaine lettuce.

Here is what you will need:

Cook the bulgur wheat according to package instructions.

Split open the squash and scoop out the inside.

Place the squash in a microwave safe bowl. Add 1-2 Tbsp of water to each squash. Microwave for 15 minutes.

Once the squash is finished, scoop out the flesh. Note: It will be VERY HOT!

Drain and rinse the chickpeas/garbanzo beans. Toast them in a pan with olive oil for 3-4 minutes. Take out and put in bowl.

Add the butter and the sqash. Brown the squash on each side.

Add to the chickpeas.

Add the bulgur wheat and the cut up spinach.

Season with the lemon juice, cinnamon, and paprika.

Here's what you'll end up with:

Our Thoughts:

It's no surprise that when I saw this dish contained both bulgur wheat and squash that I had to try it.

After making this dish I think there are a couple of things that I would change. First, I would go ahead and cut the edges of the squash off and cut up the squash into cubes before cooking it. I don't feel that I got as much meat out of the squash after cooking it because it was so hot.

Secondly, I think I would leave any green whether it be spinach or the lettuce out. I don't think it really added anything to the dish either in taste or texture.

I loved the addition of the chickpeas in this dish. The crunch texture was a good contrast to the soft sweetness of the squash.

Hope you enjoy!

April

Italian Chicken and Potatoes

2011-11-02T11:42:00.000-07:00

Italian Chicken and Potatoes adapted from The Driveway of Life
chicken breast tenders (enough for your family)
3-4 potatoes, rinsed and diced
2-3 Tbsp Italian seasoning
1 cup Fat Free Italian dressing
1/2 onion, diced
Parmesan cheese
Carrots

Directions: Spray the crockpot with cooking spray. Lay the chicken breasts tenders in the bottom of the crockpot. Sprinkle with half the Italian dressing, half of the Italian seasoning, and half of the Parmesan cheese.

Place potatoes on top of that layer. Add the remaining seasoning, dressing, and cheese. Turn the crockpot on low for 6-8 hours.

Here's what you'll need:

Spray the crockpot and put the chicken in the bottom.

Put some of the Italian dressing on the chicken.

Add some Italian dressing and Parmesan cheese.

Add the potatoes.

Add the onions.

Add the carrots and the rest of the dressing, seasoning, and cheese.

I forgot to take an "after" picture.

Our Thoughts:

This was an easy, delicious crockpot meal. I used about 1/2 cup of regular Italian dressing and the rest was "Tuscan Italian dressing". You could use any type of Italian dressing that you have on hand. Instead of Italian seasoning you could also use those Italian dressing seasoning packets or a combination of oregano, parsley, and basil.

Other things you could also add: diced tomatoes, green peppers, mushrooms, etc. Pretty much anything that you love.

This meal was gobbled up and the only thing left was some of the gravy/juice.

Hope you enjoy!

April

Chicken and Bean Chili

2011-11-01T07:03:00.000-07:00

Chicken and Bean Chili adapted from Meatless Monday
1lb ground chicken
1 large onion, chopped
3-4 cloves garlic, chopped
2 tbsp olive oil
1 can black beans, drained
1 can navy beans, drained
1 can pinto beans, drained
1 can red kidney beans, drained
1 can garbanzo beans, drained
1 16-oz can diced tomatoes
2 8-oz can tomato sauce or 1 16oz can
1-2 cups water
1 small can (4 oz) green chiles
1-2 Tbsp chili powder
1-2 tsp cumin
1 tsp basil
Salt & pepper to taste
1/4 cup dry red wine (optional)

Directions: Saute onion, garlic, and bell pepper in olive oil until soft. Add remaining ingredients. Bring to a boil, lower heat, and simmer for 20-30 minutes.

Serve with shredded cheddar cheese and sour cream if desired.

Here's what you'll need:

Chop up the onion and garlic.

Put the ground chicken in a Dutch oven to brown. Throw the onions and garlic in with the chicken.

Drain and rinse the beans.

Add the beans to the pot.

Add the can of diced chilies.

Add the diced tomatoes and tomato sauce.

Add the seasonings. Simmer and serve.

Our Thoughts:
I made this chili last night for Halloween. I knew that things would be hectic so something quick, easy, and warm was the way to go. I originally found this recipe as part of Meatless Monday. I had some ground chicken that needed to be used so I decided to add it.

The addition of the can of green chilies definitely added an extra texture and flavor. For even more peppers you could always add a diced jalapeno or green pepper.

Season to taste. I just kind of kept adding until I got the flavor that I liked.

This chili was so good that even my pickiest eaters (my Dad and Kanin) thought it was good. Kanin even wanted to take it to school today and my sister asked for the recipe.

Hope you enjoy!
April

Chicken Pot Pie Soup

2011-10-16T09:46:00.000-07:00

Chicken Pot Pie Soup adapted from Skinnytaste
Gina's Weight Watcher Recipes
Servings: 9 • Serving Size: 1 cup • Old Points: 3 pt • Points+: 4 pts
Calories: 169.2 • Fat: 1.2 g • Protein: 18.5 g • Carb: 21.2 g • Fiber: 2.3 g

Servings: 6 • Serving Size: 1 bowl (1-1/2 cups) • Old Points: 5 pt • Points+: 6 pts
Calories: 253.8 • Fat: 1.8 g • Protein: 27.7 g • Carb: 31.9 g • Fiber: 3.4 g 1

1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
2 cups water
4 cups fat free milk
1 large celery stalk, chopped
1/2 medium chopped onion
8 oz sliced baby portabella mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small
salt

Directions: Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Modifications:
-I used whole wheat flour.
-I did not use the celery.
-I added 1/4 cup chicken broth.
-I added 3-4 lasagna pieces cut up.

Here's what you'll need:

Cook the chicken.

Wash off the mushrooms with a damp towel and slice.

Dice up potatoes.

Dice up the onion.

Once the chicken is cooked through, cut up the chicken into bite-sized pieces.

Mix the flour and 1/4 cup of cold water.

Bring water and milk to a slow boil.

I took 3-4 lasagna pieces and cut them up to add, as well. (Optional)

Add the onions, mushrooms, frozen veggies, and seasonings to the milk/water. Simmer for 20-25 minutes.

Add the potatoes, pasta (if you are using), and chicken.

Add the flour mixture. Simmer for another 2-3 minutes to thicken.

Here's what you'll end up with:

Our Thoughts:
What a perfect, easy meal for a cool Fall day. If you stick to the original recipe, 1 cup of this soup=6 points on the new Weight Watchers system. Since I added 1/4 cup of chicken stock and some pasta, I'm sure it is another point.

I'm really happy that I added the pasta to this dish and actually wish I would have added more. The pasta simulated the pie shell topping that is on a traditional pot pie and added an extra bit of comfort.

I used chicken breast tenderloins that I boiled but this dish can be made even easier by using a rotisserie chicken.

Scott had a good point when he said that it almost reminded him of a potato soup, like this one.

Hope you enjoy!
April

Slow Cooked Buffalo Chicken Wraps

2011-10-11T17:22:00.000-07:00

Slow Cooked Buffalo Chicken Wraps adapted from Debbi Does Dinner

2 pounds boneless skinless chicken breasts
1/2 teaspoon salt
3/4 cup Franks Buffalo Wing Sauce
3/4 cup ranch dressing, light
10 - 100 calorie whole wheat tortillas
Lettuce

Directions: Place chicken and salt in the crock pot. Cover and cook for 6 - 7 hours on low. Remove chicken and empty crock pot of water. Shred the chicken and add back to the slow cooker. Mix ranch and buffalo wing sauce in a small bowl. Add the sauce to the chicken and stir. Serve on tortillas with lettuce.

Modifications:
-I added a block of cream cheese

Here's what you'll need:

Put the salted chicken breasts in the crockpot and cook for a few hours (picture above). Once finished, drain the water out of the crockpot and shred the chicken.

Put the shredded chicken back into the crockpot.

Warm the cream cheese for about 45 seconds and add the Ranch dressing to it. Then add the Frank's Buffalo Wing Sauce.

Add to the chicken.

Our Thoughts:
I was horrible at getting pics for this dish. It was the first game of the NLCS and my brain was so scattered waiting for the Cardinals to come on!

Anyway, I ended up adding about 1 cup of Ranch dressing and a cup of Frank's Buffalo Wing Sauce. I also added the whole block of cream cheese. All of these ingredients, though, can be added or deleted to your taste.

I served them on whole wheat tortillas with shredded lettuce and cheese that each person could add and the rest of the Ranch dressing they could drizzle.

We love anything buffalo or hot wing style so we loved these wraps. They were spicy but the cool, shredded iceberg lettuce took some of that bite away.

I will definitely be making these again for another gathering!

Hope you enjoy!
April

Turkey Suizas Casserole

2011-10-04T15:52:00.000-07:00

Turkey Suizas Casserole adapted from Everyday Magazine
2 poblano chile peppers
3 Tbsp EVOO
8 tomatillos, chopped
1 onion, chopped
4 cloves garlic, chopped
1 bay leaf
1/4 cup chopped cilantro
1 tsp ground cumin
1 Tbsp honey or agave
1 lime, juiced
1-1 1/2 cups chicken stock
1 1/2lbs chopped or pulled cooked turkey
1 cup Mexican crema or sour cream
1 1/2 cup grated Swiss cheese
1 cup grated Monterey jack cheese
12 corn or 8 flour tortillas, warmed

Directions: Char the poblanos over burners or under a hot broiler until blackened all over. Place in a bowl, cover and let sit until cool enough to handle. Peel, seed and chop.

Preheat the broiler. Meanwhile, in a large skillet, heat the EVOO, 3 turns of the pan. Add the tomatillos, onion, garlic and bay leaf; season with salt, pepper, the cilantro and cumin. Cook until tender, about 10 minutes. Discard the bay leaf. Add the tomatillo mixture, poblanos, honey and lime juice to a food processor and puree.

In the same skillet, heat the chicken stock over high heat. Stir in the turkey to reheat, then stir in the tomatillo sauce.

In a medium casserole, layer in half of the turkey mixture and dot with the crema. Top with half of each of the cheeses and half of the tortillas. Spread the rest of the turkey on top and layer with the remaining tortillas and then cheese. Broil until cheese is melted.

Modifications:
-I used chicken breast. Cut it into strips and browned it.
-I used sour cream instead of crema.

Here's what you'll need:

I cut up the turkey breast.

Preheat the oven to 350 degrees.

Place the poblano peppers on the burner to blacken. (The pepper will start to pop and sizzle).

Once the peppers blacken, put them in a bowl and cover them until they cool off. About 10 minutes or so.

Chop up the tomatillos, cilantro, and garlic.

Chop up an onion.

Cook the tomatillos, onion, and garlic until softened.

Add the cilantro.

While the tomatillos are cooking, de-seed and chop up the peppers.

Put the peppers, tomatillos, onion, garlic, and cilantro into a food processor to puree.

Brown the turkey in a pan. Once the turkey is cooked add the tomatillo puree.

Add some chicken broth.

Put half of the mixture into a baking dish. Add the sour cream and the cheese.

Lay tortillas on top. Keep layering.

Bake in the oven for 15-20 minutes.

Here's what you'll end up with:

Here is our revised version.

Our Thoughts:
This dish had so much flavor and we loved it.

This was my first experience cooking with tomatillos and if you haven't had them before they taste a little like a green apple and they are delicious.

After having made this dish the way the recipe called for it, we quickly realized that it was too runny so we ended up taking tortillas and rolling the mixture in the tortilla. This made it much easier to eat.

I want to revisit this recipe with the following changes:
1. I would probably use ground turkey or may even a rotissierie chicken. The cut up turkey breast cubes were too large.
2. I would make this dish up until it was time to put into a baking dish. I think at this point I would then put it into a crockpot and just let it simmer.
3. I would let everyone serve themselves. Great for a football party.

You could also make this hotter by adding a jalapeno in with the peppers.

Hope you enjoy!
April

No Toil Chicken in Foil

2011-09-29T06:08:00.000-07:00

No Toil Chicken in Foil adapted from Mr. Food
1 (0.7-ounce) envelope dry Italian dressing mix
4 boneless, skinless chicken breast halves (1 to 1½ pounds total)
2 bell peppers (1 red and 1 green), cut into 1-inch chunks
1 zucchini, cut into ½-inch slices
1 medium-sized onion, cut in half then into ½-inch slices
1/2 cup Italian dressing
1 cup (4 ounces) shredded mozzarella cheese

Directions: 1.Preheat the oven to 450°F. Place the dry dressing mix in a shallow dish. Coat both sides of the chicken breasts evenly with the mix. Lay each piece of chicken on a piece of aluminum foil about 12" x 18".

2.In a large bowl, combine the bell peppers, zucchini, onion, and Italian dressing; toss until well mixed and completely coated. Place evenly over the chicken breasts. Drizzle any remaining dressing over the vegetables. Place 1/4 cup mozzarella cheese on top of each breast and seal the foil packages tightly.

3.Place on a rimmed baking sheet and bake for 30 to 35 minutes, or until no pink remains in the chicken and the juices run clear.

4.Serve the individual portions in the foil, carefully opening the packages to allow the steam to escape.

Modifications:
-I used a red pepper instead of green.

Here's what you'll need:

Preheat the oven to 450 degrees.

Cut up the onion and pepper.

Place the Italian seasoning on a plate or shallow bowl and press the chicken down on both sides to coat.

Put the Italian dressing in a bowl and add the onion and pepper.

Place the chicken on a sheet of tin foil and then cover with the onion, pepper, dressing mixture.

Cover with some shredded mozzarella cheese.

Tent the chicken and put in the oven for 30-35 minutes.

Here's what you'll end up with:

Our Thoughts:
I've had this recipe in to "to try" list for a while now. I finally got around to making it and it was so good.

I've made chicken breast marinated in Italian dressing before but this was the first time I used an Italian seasoning packet along with the dressing and it added a ton of flavor.

Scott and I both loved the sweet bell pepper with the Italian dressing. They were so sweet and tangy and I think they worked out better than a green pepper that the recipe called for.

This is an easy to make dish that we will definitely have again.

Hope you enjoy!
April

FB Test

2011-09-22T17:25:00.001-07:00

This is a test for the new FB

West Texas Chipotle Chicken Wrap

2011-09-18T18:24:00.000-07:00

West Texas Chipotle Chicken Wrap adapted from Kids Eat Right
½ cup reduced-fat mayonnaise
¼ cup light sour cream
2 tablespoons fresh lime juice
1 jalapeno pepper, seeded and minced
½ teaspoon diced chipotle pepper
¼ teaspoon salt, optional
3 cups cooked chicken, cut in ¾-inch cubes
1 cup chopped tomato
1 avocado, peeled and chopped
3 tablespoons chopped fresh cilantro
6 flour tortillas

Directions: Combine the mayonnaise, sour cream, lime juice, jalapeno, chipotle peppers, and salt in large mixing bowl. Place the chicken, tomato, avocado, and cilantro in a bowl with the mayonnaise mixture and toss lightly to coat. Top each of the 6 tortillas evenly with the chicken mixture. Roll.

Cooking Tip
This filling can serve as a cold entree, a wrap sandwich filling, or a tasty pasta salad (add 2 cups cooked orzo and increase the seasonings to taste).

Serving Size is 1 wrap. 480 calories, Protein 28g, Dietary Fiber 4g, Total Fat 20g (Sat Fat 4g), Sodium 820mg

Here's what you'll need:

I used this all-natural, pre-cooked chicken from Trader Joe's but you could always just use frozen, fresh or even rotisserie chicken.

Chop up the pepper and tomato.

Mix the mayo and sour cream.

Cook the chicken.

Mince up some cilantro.

Cut up the chicken.

Add the chicken, tomato, and pepper to the mayo/sour cream.

Warm your tortillas. You can do this by putting two in two paper towels and microwave for 20-25 seconds.

Put the mixture onto the tortilla and roll.

Here's what you'll end up with:

Our Thoughts:

These little roll-ups were so easy to make and were totally finished in under 15 minutes. Today was Sunday Funday so I just made these and sat them out on the table and everyone came by and grabbed them when they were hungry. You can serve them hot or cold. Although it was just our family today, I think these would be perfect to make and take to a gathering.

To make them even healthier, substitute 1/2 of the mayo and sour cream with Greek yogurt.

You also could roll them all up and put them in a microwave-safe dish, sprinkle with cheese and then microwave for 30 seconds or so. Serve with sour cream and salsa on the side.

These wraps had great flavor and with the creaminess of the mayo/sour cream, I didn't even need to dip them in salsa. For a hotter version, add jalapenos or even a can of diced chilies.

Hope you enjoy!

April

Sausage Pepper Heros

2011-09-14T17:12:00.000-07:00

Sausage and Pepper Heros adapted from Delish
2 tablespoon(s) extra-virgin olive oil, plus more for brushing
1 pound(s) red bell peppers, thinly sliced
1 large red onion, thinly sliced
2 clove(s) garlic, thinly sliced
1 teaspoon(s) dried oregano, crumbled
1/2 teaspoon(s) crushed red pepper
Kosher salt
6 chicken sausages, about 5 ounces each, preferably with roasted pepper or parsley and cheese
3 long hero rolls, split lengthwise

Prick the sausages with a knife and cook over moderate heat, turning occasionally, until no trace of pink remains, 10 minutes. Add the sausages to the vegetables and keep warm. Brush the rolls with oil and toast on the griddle. Fill the rolls with the sausages and peppers, cut each one in half, and serve.

Here's what you'll need:

Slice up the peppers.

Slice up the onions.

Slice the garlic.

Put the veggies in a pot with some olive oil, salt, and oregano to soften.

Put the sausages in a non-stick skillet or wrought iron to brown. I used 2 kinds of sausage, pork-based and chicken.

Split the bread.

Brush with olive oil.

Put the bread on a griddle to toast.

Here's what you'll end up with:

Our Thoughts:

I am not a huge sausage/bratwurst, etc fan. Scott and the kids, however, love them so I figured that these sandwiches would be a huge hit . . . and they were. The onions, peppers, and garlic had some good carmelization that added a bit of sweetness to them.

The one thing that I didn't like about this recipe was the bread. I don't know if it was just the bread that I chose but it was way too hard and way too bready (sorry, another made up word of mine-LOL) for our taste. Luckily, I had hot dog buns that Scott and the kids transferred their sausages, too, but Scott said those buns were almost too soft.

Either way, they ate all of the sausage and the peppers/onions so that spells success to me!

Hope you enjoy!

April

Tex Mex Burgers

2011-09-14T16:31:00.000-07:00

Tex-Mex Burgers adapted from Mennonite Girls Can Cook

Ingredients for burgers:

1 pound lean ground beef

1 egg

1/4 cup fine bread crumbs

1 tbsp milk

1/4 cup grated onion

1 1/2 tbsp dry taco seasoning

Using your hands mix all ingredients together well. Form into 4 burger patties.

Ingredients for Pico de Gallo:

3-4 Roma tomatoes, diced

3/4 cup diced yellow and red pepper, combined

1/2 cup red onion, diced

1 small seeded jalapeno pepper, dice very small

1/4 cup finely chopped cilantro or parsley

2-3 grinds fresh pepper

1/2 tsp salt

1 tsp sugar

juice of one fresh lime (do not use bottled lime juice)

Add all ingredients together in a non metallic bowl. This can be made earlier in the day, covered and refrigerated.

Ingredients for spicy mayo and other toppings:

3/4 cup mayonnaise

1 tsp Sambal Oelek, which is ground fresh chili paste. You could substitute with hot sauce, or if you don't like it hot use ketchup.

2 avocados, sliced

Tex Mex cheese

4 kaiser buns

Method: Once you have all your toppings ready, fire up the barbecue. The last few minutes the burgers are on the grill top with cheese. Build your burger and enjoy!

Here's what you'll need for the pico de gallo:

I made this earlier in the day and refrigerated until dinner.

Chop up the tomatoes.

Chop up the peppers.

Chop up the onion.

Chop up the jalapeno.

Chop up the cilantro, sprinkle with salt and the lime juice and

here's what you'll end up with:

Here's what you'll need for the burgers:

Mix all of the ingredients together:

Pad out into burgers.

Grill the burgers.

Top with cheese.

Top with pico de gallo and any other toppings you choose

here's what you'll end up with:

Our Thoughts:

I was worried about this dish because once I saw that bread crumbs, egg, and milk were added to the ground beef I was afraid that it would be too much like a meatloaf. It was a little heartier than a normal burger but the taco seasoning added was really a great addition.

We don't normally put mayo on our burgers so I didn't make the spicy mayo but I wish I would have. This burger was missing a little creaminess. I added avocados to the pico and it did add a little smooth texture but Scott mentioned that he thought it would have been better by putting the pico/avocado in the food processor and I think I agree it might have made it seem more like that ketchup, mustard, mayo liquidyness (is that a word?) that we normally put on burgers.

Overall, I think this dish was a success and had good flavor.

Hope you enjoy!

April

Turkey Macaroni Casserole

2011-09-12T19:11:00.000-07:00

Turkey Macaroni Casserole adapted from Mr. Food
1 pound ground turkey
1 medium-sized green bell pepper, chopped
1 cup sliced onion rings
1 (15-ounce) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/8 teaspoon garlic powder
8 ounces (2 cups) elbow macaroni
1/2 cup milk
1 large egg, beaten
1/2 to 1 cup (2 to 4 ounces) shredded mozzarella
Instructions
1.In a medium skillet, combine turkey, green pepper, and onion rings; cook until turkey is no longer pink and green pepper is tender.

2.Add tomato sauce, salt, Italian seasoning, oregano, black pepper, and garlic powder. Bring mixture to a boil, reduce the heat, and simmer for 20 minutes.

3.Meanwhile, in a large pot of boiling water, cook macaroni to desired doneness; drain.

4.Preheat oven to 350 degrees F. Blend milk and egg in a medium bowl. Add macaroni and meat mixture; mix well.

5.Place mixture in a greased 2-quart casserole, top with mozzarella cheese, and bake until heated through, about 20 minutes. Let stand for about 5 minutes for easier serving.

Here's what you'll need:

Chop up a green pepper.

Slice up an onion into rings.

Preheat the oven to 350 degrees.

Put the ground turkey on to brown.

Put the pasta on to cook.

Add the green peppers and onions to the turkey.

Once the turkey is brown, add the tomato sauce and the herbs.

Drain the pasta.

Mix an egg and the milk together.

Add the pasta.

Add the meat mixture.

Put the mixture into a greased baking dish.

Spread cheese over the top.

Put into the oven for 20 minutes or so.

Here's what you'll end up with:

Our Thoughts:
This was an easy meal that would be great in a pinch or if you just haven't quite made it the grocery store this week! You could add any vegetable that you have available such as shredding up some carrots or zucchini, any type of cheese, and any herbs that you wish.

I used ground turkey but, of course, you could use ground turkey or pork, as well.

Hope you enjoy!
April

6 Bean Chili

2011-09-12T06:58:00.000-07:00

6-Bean Chili adapted from Crossroads of America
2lbs chuck, cut into bite-sized pieces
1 medium yellow onion, diced
1 medium green bell pepper, diced
3 cloves garlic, minced
1 1/2 T chili powder
2 t salt
1 1/2 t ground cumin
1 t black pepper
1/2 t cayenne pepper
1/8 t ground coriander
1/8 t ground cinnamon
2 bay leaves
1 28 oz can diced tomatoes
4 cups beef broth
1 can great northern beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can light kidney beans, rinsed and drained
1 can dark kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can navy beans, rinsed and drained
Sour cream, shredded cheddar cheese and green onions for garnish

Directions: Brown meat in a large pot or Dutch oven. Add onion, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon and cook over medium-high heat until vegetables are starting to soften, about 6-8 minutes. Add bay leaves, tomatoes and beef stock. Bring to a boil then reduce to a simmer. Cover partially and simmer for 2 to 2 1/2 hours or until beef is tender, stirring occasionally. Add beans, stir, and cook another 30 minutes. Add cilantro and season to taste. Service garnished with sour cream, cheddar, and chopped green onions.

Modifications:
-I just used ground chuck
-I did not use the bay leaves or cinnamon.
-I added about 2Tbsp of chili powder.
-I added about 1 1/2 Tbsp of cumin.

Here's what you'll need:

Brown the ground chuck in a Dutch oven.

Chop the onion and add to the pot.

Chop the green pepper and add to the pot.

Chop the garlic and add to the pot.

Add the spices.

Add the tomatoes and beef broth.

Bring to a boil and then let summer for an hour or so.

Drain and rinse the beans.

Our Thoughts:
This chili was really good and popular with my football crowd. I know that there are 2 crowds when it comes to chili-with or without beans. I am definitely a "with" beans kind of girl and I loved the fact that there were so many beans in here.

I ended up adding a lot more chili powder and cumin than the recipe called for because, for me, I just knew that the recipe was not going to be enough.

If my crowd would have consisted of adults only, I would have minced up a jalapeno to throw in, as well, but I didn't want it to be too hot for them.

Overall, this dish was a success!

Hope you enjoy!
April

This Week's Menu

2011-09-09T11:44:00.000-07:00

It's been a while since I posted what we will be having for dinner so while looking through my "to try" recipes, I figured I would go ahead and share with you, too.

Monday: Sausage and Pepper Heros

Tuesday: Turkey Macaroni Casserole

Wednesday: Tex Mex Burgers with Roasted Garlic Sweet Potatoes

Thursday: West Texas Chipotle Chicken Salad Wrap

Some Changes

2011-09-09T07:17:00.000-07:00

Hey Everybody~I just wanted to let you know about some changes that I will be making to this blog. I am going to start only posting those recipes that in the past have received either a 4 or 5 star rating. There are a couple of reasons for this:

1. To be honest, it takes a lot of time to upload pics and then explain the recipes just to tell you that we hated it or that it was just OK.

2. I know that as a reader of other blogs, I wouldn't really try a recipe in which the author said this recipe is just "OK". I would look for something in which they said it was good or great.

3. I want to make the recipes more easily accessible. When people come here maybe looking for something to cook that night for dinner, I want everyone to know that what they are looking at are recipes that my family actually enjoyed so they can feel safe to try anything.

I will be going through the blog in the next few days deleting those recipes that got 1's, 2's, and 3's. I will look back over our thoughts on them and if there are any that I feel I can make again and make some changes I'll keep them, re-make them, and then repost them.

Thanks for understanding.

P.S. I would love to have your favorite chili recipe. I am making chili for Sunday's first full NFL day (plus, I just love chili) and I'd love your input. It doesnt' have to be chili . . . what's your favorite football watching recipe?