Sunday, December 23, 2012
Skillet Lasagna
2tbsp evoo
8oz chopped mushroom
2tbsp minced garlic
1-lb ground meat
Seasonings of choice (I used italian herbs, pepper, and salt)
24oz jar tomato sauce
1 box oven ready lasagna noodles, broken into 1in pieces
1. Heat the evoo in a large skillet then add mushrooms and garlic. Sautee until fragrant and the garlic starts to brown.
2. Add in meat, season, and cook until brown. Add in pasta sauce plus 2cu water and noodles. Cover and stir every five minutes for about 15 minutes until the pasta is as tender as you like.
3. Serve and enjoy!
Thursday, October 4, 2012
Pecan Studded Pumpkin Cupcakes
Healthy Brownies
1/2 cup applesauce
2 small or medium bananas mashed
1 1/2 cup sugar substitute
2 tsp. vanilla extract
1/2 cup cocoa powder
1 1/2 tsp. baking soda
1/2 tsp salt
2 cups finely shredded zucchini
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup semi-sweet chocolate chunks
1. Preheat oven to 350* and lightly grease a 9x13 pan.
2. Blend applesauce, banana, and sugar substitute together. Slowly add in vanilla and zucchini.
3. Stir together all dry ingredients an add into wet ingredients. Fold in chocolate chunks and spread into prepared pan. Bake for 25min until they lightly spring back when touched.
Wednesday, October 3, 2012
Crock Pot Chicken Broth
Coconut Rice Pudding with Mango
1 can pure coconut milk
1 cu milk
1/3 cu jasmine rice
1 egg
1/4cu brown sugar
1 tsp coconut (or vanilla) extract
1/4 tsp cinnamon
1 cu diced mango
2tbsp granulated sugar
1. Combine coconut milk, milk, and jasmine rice in medium saucepan. Bring to a gentle boil, turn to low/medium and cook for 20 minutes slowly stirring.
2. Whisk together egg and brown sugar. Slowly add in 1/2cu of hot rice to temper (warm eggs without scrambling) the eggs. Pour egg mixture into pot with cinnamon and mix well. Continue cooking at least 10 minutes while stirring until rice is ideal doneness. You can add additional milk to keep the mixture creamy until it reaches the texture you want.
3. Pour into buttered casserole dish and top with mango. Sprinkle sugar on top and broil or torch for a few minutes until the sugar on top is browned like a creme brulee.
Pumpkin cupcakes with cream cheese filling
8oz block lowfat cream cheese, softened
1/4cu sugar
1tsp vanilla
1. Blend all ingredients together and allow to chill overnight.
1 box spice cake mix
1 small can pure pumpkin puree
1. Preheat the oven to 350* and line cupcake pan with liners.
2. Blend all ingredients together until well combined. This will be a very dry dough and not what you're used to when you think cupcake dough.
3. Fill 1/3 of the cupcake liner with dough and create a small indention. Add a small amount of cream cheese and cover with more dough so the liner is only about 2/3 full. I used my cookie scoop for the cream cheese and put half a scoop into each cupcake.
4. Place into oven and bake about 20 minutes until a toothpick inserted in the side comes out clean of dough. Don't overbake as these cupcakes can get dry quickly.
Wednesday, September 26, 2012
It's been a while....
Saturday, July 14, 2012
Crafty Roxy
By far my favorite pattern to make for babies would be this star shaped blanket. It comes together quickly and is a unique gift. I especially like it for time spent at daycare because its so different there's no worries someone else can take it and claim its their own...
Monday, July 2, 2012
My lunch today...
I started a new job where it's easier to pack my lunch each day, so stay tuned for what I'm having.
Today I'm having the tuna salad I made last night on a toasted bagels thin with spinach, pineapple chips, and green grapes. The tuna salad is water packed tuna that was drained, chopped hard boiled egg, shredded carrot, diced bell pepper (red, orange, and yellow), chopped yellow onion, chives, mayo, and mustard.
Sunday, July 1, 2012
Crockpot Beef Stroganoff
The temperature here in North Carolina has been over 100* for the last weeks which makes standing in front of a hot stove or baking something almost unbearable. That's why I haven't posted much because we've been having leftovers and simple foods. I decided though to try a new recipe I've made from a few different beef stroganoff recipes floating around the internet. This is usually served over egg noodles, but would be just as good over mashed potatoes.
2-3lbs beef stew meat
1-2 cans golden mushroom soup
1 envelope onion soup/dip mix
1 small onion, chopped
1 cup frozen corn kernels
8oz sliced mushrooms
2tbsp worchestershire sauce
4oz cream cheese
1/2cu sour cream
1. Place all ingredients except cream cheese in slow cooker and cook on low for 8hrs. If you like a thicker sauce only add one can of soup. I used 2.
2. Stir in cream cheese and sour cream just before serving.
Monday, June 25, 2012
What's for dinner? Monday Edition...
Tonight, against my better judgement in this 80* weather, I made teriyaki country ribs with potatoes and steamed broccoli for dinner. I basted the ribs every 30 minutes with my favorite teriyaki sauce. They baked an hour at 350* and 30 minutes at 425*. You can cook them at 350* the whole time, but it will take much longer to get that fall off the bone tenderness...
Friday, June 22, 2012
Spinach Artichoke Dip
This is one of my favorite dips ever. I don't think I've been to a restaurant that serves it where I haven't tasted it. It's surprisingly easy to prepare at home and can even be low fat with a few modifications. I used an artichoke dip that was just like marinted artichoke hearts except already chopped. I will give you my regular and lowfat recipes as they cook the same.
Regular
2 8oz packages cream cheese, softened
12oz bag chopped frozen spinach, defrosted and drained
10-13oz jar or can marinted artichoke hearts, chopped if needed
6 slices cooked bacon, crumbled
2cu shredded white cheese, swiss or parmesan are good divided into 1 1/2cu and 1/2cu
Red pepper flakes
Seasoning
Low-Fat
1 8oz package low fat or Neufatschel cream cheese, softened
1 can navy beans, rinsed and mashed
12oz bag chopped frozen spinach, defrosted and drained
10-13oz jar or can marinted artichoke hearts, chopped if needed
2cu low fat cheese, divided into 1 1/2cu and 1/2cu
Red pepper flakes
Seasoning
Blue Moon Shandy
Typically a shandy is a mix of beer and lemonade. You can use any combination of citrus and beer, but I have found that a light wheat ale is best. I like the mix of this sweet yet tart Trader Joe's pomegrante limeade and Blue Moon. If you really like beer do a 3 to 1 beer to lemonade ratio. If you're easing into brews do the opposite. I usually have a half and half mix that's perfection on a warm night like we're having!
Wednesday, June 20, 2012
Oatmeal Scotchies
This is a favorite recipe I got years ago from Nestle. It can be made with quick or old fashioned oats. Sometimes I toss in walnuts, but these quick baking cookies are delicious without. As with all baking recipes, I suggest you leave the eggs and butter out overnight. They won't spoil and they come to room temperature so they're perfect to bake with. If its hot where you live like here in North Carolina the butter will be soft enough to easily cream by hand!
1 1/4 cup all purpose flour 1 tsp baking soda 1/2 tsp salt 1/2 tsp ground cinnamon 1 cup (2 sticks) butter or margarine, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 large eggs 1 tsp vanilla extract or grated orange peel 3 cups quick or old fashioned oats 1 2/3 cups (11oz bag) butterscotch chips 1. Preheat oven to 375*. Combine flour, baking soda, salt, and cinnamon in a small bowl. 2. Beat butter, both sugars, eggs, and vanilla or orange peel in large bowl. Slowly beat in flour. Using a rubber spatula fold in oats and butterscotch chips. 3. Drop rounded tablespoons onto ungreased (or parchment lined) cookie sheet. Bake for 7-8 minutes for a chewy cookie or 9-10 minutes for crisp. Cool on sheet for 2 minutes before moving to wire racks to cool completly. *I cook mine for 8 minutes. The cookies will be brown around the edges and look slightly under done in the center. When they cool they're perfection!*Sunday, June 17, 2012
Frosty berry lemonade
Today my boys and I were going to go to the pool to cool off, but it was closed for repairs. Instead we washed my car and played in the water. When we came inside I wanted something refreshing to drink and immediately thought of the strawberry lemonade you get at restaurants with the berries floating in it. I put a twist on that by blending everything together using a Mic of blueberries and strawberries. It was a bit tart and sweet. Plus you get in some fruit servings from using whole berries. Delicious!
1/2 cu lemon juice
2cu water
2cu frozen berries
Sweetener to taste
Place all the ingredients into your blender until well combined. Serve immediately or freeze in ice pop molds for a refreshing warm weather treat!
Tuesday, June 12, 2012
Crock Pot Curry
Today I decided to take a flavor trip to Asia with a crock pot curry. I used chicken thighs because they were the cheapest meat and the deep flavor of dark meat is great in a curry. This will be served over brown and jasmine rice cooking in my small crock pot. I also got some naan bread which is kind of like a pita without the pocket.
8 boneless skinless chicken thighs
6 small red potatoes, cut into eigths
1/2 bag frozen California blend veggies
6oz sliced okra
1 jar curry sauce
1. Layer potatoes, okra, and frozen veggies in crock pot. Add half the jar of sauce.
2. Place chicken on top, pour over rest of sauce, and allow to cook for 6-8hrs.
Tuesday, June 5, 2012
Mmm, enchiladas!
Stay tuned for the recipe for this delicious dinner!
Saturday, June 2, 2012
Mark's Tacos
1lb seasoned ground meat
Corn tortillas
toppings
1. Place about 2tbsp of meat onto one half of a tortilla and use a fork to press it down to form a thin layer.
2. Heat 1/2cu of oil in a large skillet and add in your tortillas so they lay in the oil just past the meat part of the tortilla. Let cook for one minute and fold in half.
3. Allow to continue to cook, flipping frequently, until desired crispiness is achieved. Place upside down on a paper towel lined plate to drain, stuff with your favorite toppings, and enjoy!
*Note: I set myself up a little prep station by the stove when I'm doing these as they don't take very long to cook. That way I can prep tacos as there are some in the oil cooking while keeping an eye on them.
Chicken Bacon Ranch Casserole
3 chicken breast, diced
6 slices cooked bacon, crumbled
2cu cheese sauce
1/2cu ranch
16oz bag frozen mixed veggies
2 cans refrigerated biscuits
1/2cu shredded cheese
1. Preheat oven to 375*. Sauté chicken in a pan until cooked through, about 15min. Put chicken and next 4 ingredients in a large bowl. Mix well.
2. Open one can of biscuits and press to cover bottom of baking pan. Spread chicken mixture over biscuits. Tear the other can of biscuits into pieces and cover the top of the casserole.
3. Sprinkle with cheese and place into oven. Bake for about 15 minutes until the top biscuits are browned and its bubbling. Cool for 5 minutes before serving.
Carraba's Chicken Bryan remix
4 boneless skinless chicken breast
Extra virgin olive oil
Basil cut into thin strips
Sundried tomatoes in oil
Goat cheese cut into thin disk
1/2 cu butter or margarine
1tbsp flour
3tbsp lemon juice
2 garlic cloves minced
1. Preheat the oven to 425*. Put a small amount of EVOO into a skillet and cook the chicken on medium high for 10 minutes each side. You don't need to move the chicken around in the skillet. Just allow it to brown up nicely. Transfer the chicken to a baking dish.
2. Put the butter into the skillet you cooked the chicken in and melt. Add the garlic cloves and sautee for a minute before sprinkling in the flour. Allow this to cook for a minute then whisk in the lemon juice. Pour over the top of the chicken breast. Place into oven and bake for 10 minutes.
2. Layer the goat cheese and sundried tomatoes on top. Place back into the oven until the cheese is bubbly. Remove and immediately top with basil. Allow to rest for 5 minutes and serve.
Friday, June 1, 2012
Country style ribs
Sunday, May 27, 2012
Homemade trail mix
I travel to different stores daily for my job and hate eating fast food when I'm feeling munchy. I bought craisins and a deluxe nut mix (aka the one with no peanuts) today. When I got home I used snack sized baggies to make my own trail mix baggies with about a 1/4cu of each in a baggies. You could add in mini chocolate chips if you have Jo worries about them melting or mini pretzels. They're easy to just grab and go for light lunch with fruit and milk.
Sunday morning breakfast
Waffles with honey goat cheese, strawberries and a drizzle of syrup, eggs, and a 4 berry banana smoothie...
Thursday, May 24, 2012
Lunch for the kiddos
A tortilla spread with pb and rolled around a banana, orange, vanilla yogurt with strawberries, and snack mix of cherrios, craisins, and sesame cashews...
Monday, May 21, 2012
Crock Pot Chili
1lb of meat
1 1/2cu frozen corn kernels
1 small sweet onion, diced
1/2 red, yellow, and orange bell pepper, diced
1/2 20oz bag of 15 bean soup
2 10oz cans of tomatoes and chile, undrained
seasoning
Add all of the ingredients to the crock pot and turn on to your desired time. I suggest using a slow cooker liner for easy cleanup. The beans DO NOT have to be soaked overnight and the meat doesn't have to be unfrozen. If you prefer your chili to be thick no additional liquid is needed. Add up to 1cu of liquid to the chili if you like it to be a bit thinner. You can always thicken it up by boiling off some of the liquid later.
Before cooking |
After cooking |
Surf and Turf Dinner for 4 less than $15
Bechemel Sauce
2tbsp butter
2tbsp flour
1 1/2cu milk, warmed
herbs and seasonings
1. Melt the butter in a small saucepan and add in the flour. Cook while stirring for 1-2 minutes until well combined.
2. Add in your herbs/seasonings and slowly whisk in the warm milk. Cook for another 5 minutes or until thickened making sure to stir regularly. I used two whole basil leaves, three smashed garlic cloves, salt, and pepper to season my bechemel sauce. I removed the basil leaves and garlic cloves before pouring over the potatoes for a hint of flavor. If the sauce is too thick just whisk in a bit more milk. If it is too thin cook it down some more.
Make enough potatoes so that you have an even layer in the pan you're baking them in. Normally you'll spend about an hour making scalloped potatoes, but these are ready in 20 minutes or less. |
After you pour the bechemel sauce over the cheese and potatoes it's ready for the oven! |
Less than 20 minutes and this dinner is served! |
Friday, May 18, 2012
Bacon Wrapped Chicken Tenders
3 boneless skinless chicken breast cut into 24 pieces
8 slices of bacon cut into thirds
Brown sugar
Spicy seasoning of choice
1. Preheat oven to 425* and fit a baking sheet with a baking rack. If you don't have one, that's ok. You can still bake straight on the sheet, but you might want to drain the chicken on a paper towel before serving to remove excess bacon fat.
2. Wrap each piece of chicken in a piece of bacon. If the pieces are smaller you can just wrap it right around the piece and place into the pan loose ends down. If the chicken is longer wrap it around spiral style and place with both loose ends down. Sprinkle with seasoning if using. I left the seasoning off the pieces I was feeding my anti-spicy kids.
3. Bake in the oven for 20 minutes and flip over. Sprinkle brown sugar and more seasoning. Rotate pan and place back into oven for another 15 minutes. The bacon should be nice and crispy. Enjoy!
These are the three spicy seasonings I have in my cupboard. I used my Jim Beam Spicy Bourbon tonight. |
This is how big I cut the chicken and bacon. |
You can see the smaller pieces at the top have the bacon just wrapped around them. The larger pieces have the bacon going around in a spiral style. |
This is what the chicken should look like after 20min when you're ready to flip. The ones in the bottom left do not have spicy seasoning on them. |
Flip them over and sprinkle with brown sugar and more seasoning if using. |
All done! |