Saturday, November 20, 2010

Chocolate Chip Mint Cookies

These are really yummy and unique with the Hickory Farm Melt Away Mints. Try them! I guarantee you won't be disappointed!

* 2 ½ cups flour
* 1 tsp baking soda
* ¾ cup margarine, melted
* 1 ½ cups brown sugar
* 1 egg
* 2 tsp vanilla
* ½ cup chocolate chips
* ½ cup, Hickory Farms melt away mints

Preheat oven to 350*.
Line 3 cookies sheets with no-stick foil.
In a bowl combine margarine and sugar. Mix.
Stir in egg and vanilla. Mix.
Add flour and baking soda.
Stir in chips.
Drop cookies onto prepared sheets, about 1 tablespoon each. Place them about 2 inches apart, as these do spread a bit.
Bake for 9-11 minutes.

Dough will be sticky.

Friday, November 19, 2010

Parmesan Fondue

1 1/2 C Milk
2 (8 oz) pkgs cream cheese, cubed
1 1/2 C grated parmesan cheese
1/2 tsp garlic salt
1 loaf french bread, cubed

In a large saucepan, cook and stir in milk and cream cheese over low heat until cheese is melted.  Stir in Parmesan and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini crockpot, keep warm.  Serve with bread cubes.

Friday, November 5, 2010

Crockpot Lasagna

  • 1 (26 oz) jar pasta sauce
  • 1 (10 oz) box lasagna noodles
  • 1 (11 oz) container pesto
  • 1 (15 oz) container ricotta cheese
  • 1 (12 oz) bag baby spinach
  • 1 cup grated Parmesan cheese
  • 16 oz mozzarella cheese, sliced
  • 1/4 cup water

Use a 4 quart slow cooker. Put a spoonful of pasta sauce (about 1/4 cup) into the bottom of your cooker and spread it around. Add a layer of uncooked lasagna noodles (you'll have to break them to make a layer. Smear some ricotta cheese and pesto onto the noodles. Add a handful or two of baby spinach, and top with a layer of Parmesan and sliced mozzarella cheeses. Repeat layers until you've run out of ingredients. The spinach is fluffy so you'll have to swish it to make it all fit.

Before closing the pot, put 1/4 cup water into empty pasta sauce jar and shake. Pour this saucy water over the top of everything . Cover and cook on low for 6 hours or on high for about 3-4. You'll know when it is done with the top layer begins to brow and the cheese is melted and bubble. It will also pull a bit away from the sides. Taste test a noodle to check texture. Uncover and let it sit for 10-15 minutes before serving.

I got this recipe off of crockpot365.blogspot. I did make a few changes to it, but it turned out great! I used a box of no boil lasagna noodles, because I have never had a successful crockpot lasagna and thought it was worth a try and for me it paid off! I also used 6 oz of spinach because that is all I had. And I used shredded mozzarella cheese except for the last layer and I used sliced there. And I also added a layer of 2 cups cooked, cubed and still frozen chicken, near the top of the layers. And I increased the water to 1/3 cup. It was pretty easy to put together and really yummy! It was a bit expensive with the pesto and all, but next time I make it I might try to make my own pesto, still worth the price though!

Monday, October 4, 2010

Crock Pot Chicken Pot Pie

4-5 C diced potatoes
3-4 C baby carrots
4 boneless skinless chicken breasts
1 tsp garlic salt and pepper
2 Tbs dry onions
2 can cream of chicken
1 1/2 C frozen peas
1 pkg refrigerated Pillsbury biscuits
1 C shredded cheddar cheese

Fill crock pot 2/3 full with veggies. Place chicken on top and sprinkle with seasons. Spread cream of chicken on top. Cook on high for 4-5 hours or low 6-7 hours. Shred chicken using two forks. Add peas. Replace lid and cook for 20 minutes. Bake biscuits according to package directions. Break biscuits in half, top with crock pot mixture and shredded cheese.

Thursday, September 30, 2010

Italian Chip Dip

4 Tomatoes
3 Avocados
2 green onions
2 Italian dressing packets
1/8 to 1/4 C vinegar
2 TBL olive oil
1 can shoepeg corn--drained
1 can black-eyed peas
1/2 TBL lime juice

Whisk Italian dressing, vinegar and olive oil together.  Dice tomatoes, avocados and green onions.  Add to mixture along with corn and peas.  Add lime juice last. Eat with chips...I especially like the lime tortilla chips.

Wednesday, September 22, 2010

Roasted Veggies

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 Red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoon chopped fresh rosemary
1/4 C olive oil
2 tablespoon balsamic vinegar
salt and pepper to taste

Preheat oven to 475 degrees

In a large bowel, combine veggies. Add oil and spices and toss until coated. Spread evenly on a large roasting pan.

Roast for 35-40 minutes in the oven stirring every 10 minutes or until veggies are cooked through and browned.

***I got this recipe on but didn't really follow it :). I used garlic powder, dehydrated onions, salt, pepper and Parmesan cheese as my toppings with olive oil. I also added mushrooms, a green squash that I had and green peppers. It was very delicious and the kids even asked for more!

Tuesday, September 21, 2010

Best Fresh Salsa EVER!

Mr friend introduced me to this recipe a while ago and I love it! It makes a lot which I just freeze in freezer containers. I have found that by freezing this it tastes a lot more like fresh salsa than the canned version. It is nice to have some salsa canned and some frozen.

- 51 Roma Tomatoes
- 8 Purple onions
- 17 jalapenos
- 8 green peppers
- 34 garlic cloves
- 17 tsp salt
- 17 T Apple Cider vinegar
cilantro to taste ( usually use at least one to two bunches, just depends on how much you like cilantro:)

Thursday, September 16, 2010

Baked Egg Rolls

2 Cups crated carrots
1 can bean sprouts, drained
1/4 C chopped green peppers and green onions
1 garlic clove, minced
2 C finely diced cooked chicken

4 tsp cornstarch
1 TB water
1 TB light soy sauce
1 tsp vegetable oil
1 tsp brown sugar
1 pinch cayenne pepper
16 egg roll wrappers

Coat large skillet with nonstick cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetables are tender, about 3 minutes. Add chicken; heat through.

In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat. Spoon 1/4 C of chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. Place seam side down on a baking sheet coated with nonstick cooking spray. Repeat with remaining wrappers and filling. Spray tops of egg rolls with nonstick cooking spray. Bake at 425 degrees for 10-15 minutes or until lightly browned turning half way through.

Fiesta Pasta Salad

10 oz bow tie pasta
1 can black beans
1 can corn ( I prefer shoe peg)
1 1/2 cup cherry tomatoes
green onion
green pepper
(4 ck breasts)

1/2 cup oil
1/2 cup white vinegar
1 pkg. taco seasoning
ranch dressing (about 1/4 cup)

Cook the pasta until al dente. Chop up all the veggies. Mix together the dressing. Add as much ranch dressing as you like to the dressing- I did about 1/4 cup. Add the veggies, corn and beans to the pasta. Add the dressing and mix everything together. It's even better the next day!

I found this recipe...HERE

Apple Pie Filling

6 qt sliced fresh apples
5 1/2 C sugar
1 1/2 C clear gel
1 TB cinnamon
2 1/2 C cold water
5 C Apple juice
3/4 C bottled lemon juice
7 drops of food coloring (optional)

Use firm, crisp apples. If apples lack tartness use an additional 1/4 c of lemon juice for each 6 quarts of slices.

Wash, peel and core apples. Prepare slices 1/2 inc wide and place in water containing ascorbic acid to prevent browning.

For fresh fruit, place 6 cups at a time in 1 gallon of boiling water.

Boil each batch 1 minute after the water returns to a boil. drain, but keep heated fruit in a covered bowl or pot. Combine sugar, clear gel and cinnamon in a large kettle with water and apple juice. (if you put the liquids in first and whisk in the sugar and clear gel already combined it doesn't lump as much). If desired, food coloring may be added. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice an boil 1 minute, stirring constantly. Fold in drained apples slices immediately and fill jars with mixture without delay, leaving 1 inch head space. Adjust lids and process immediately for 35 minutes in a water bath.

Tuesday, September 7, 2010

Friday, September 3, 2010

Brown Sugar Spiced Pork Loin

Rub ingredients:
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp cinnamon
  • 2 1/2 lbs pork tenderloin cut into 4 chunks
  • 2 Tbsp olive oil

Glaze ingredients:

  • 1 cup packed dark brown sugar
  • 2 Tbsp finely chopped garlic
  • 1 Tbsp Tabasco sauce

Preheat oven to 350. In a small bowl, stir together salt, pepper, cumin, chili powder and cinnamon. then coat the pork with the spice rub. Heat the oil in an ovenproof heavy skillet over medium high heat until the oil is hot. Brown the pork, turning on each side. Leave pork in the skillet.

Stir together the brown sugar, garlic, and Tabasco and pat on top of each tenderloin. Roast in the middle of the oven until a thermometer registers about 140, usually about 25 minutes. Let pork stand in skillet at room temperature for 10 minutes. The temperature will rise to about 155 while standing.

I can't remember where I got this recipe from, but it was sure a hit at our house. Even my 2 year old vegetarian loved it! I went a little easier on the Tabasco and Chili powder so it wasn't too spicy for the kids, I will definitely be making it again!

Thursday, August 12, 2010

Simple Italian Grilled Chicken

  • No-Stick cooking spray
  • 3 Tbsp Olive Oil
  • 1 Tbsp lemon juice
  • 1 Tbsp Italian seasoning
  • 1 tsp garlic salt
  • 1/4 tsp ground black pepper
  • 4 boneless skinless chicken breasts

1. Coat grill pan with no-stick spray. Heat over medium heat.
2. Combine Olive oil, lemon juice, Italian seasoning, garlic salt and pepper in medium microwaveable bowl. Microwave on High for 1 minute, stir.
3. Dip chicken in olive oil mixture to coat evenly. Place on hot grill pan.
4. Cook 6 to 8 minutes per side until juices run clear and thermometer reads 165. Allow to rest for 5 minutes before serving.

I got this out of a magazine, it was from Crisco in one of their adds! It was really simple and truly tasty!

Things I did different....didn't microwave the olive oil mixture, only because I forgot to, and we didn't use a grill pan because we don't have one, we just put it straight on the grill and it worked fine. We also basted the chicken with the olive oil mixture once on each side while it was out for the flames when it drips onto the grill though!

Thursday, July 22, 2010

Peach-Glazed Chicken

  • 1 can (about 16 oz) peaches in heavy syrup, undrained
  • 1 pouch dry onion soup
  • 1 Tbsp brown sugar
  • 1 Tbsp lemon juice
  • 2 Tbsp butter
  • 4 skinless, boneless chicken breast halves
1. In covered blender or food processor, combine peaches, soup mix, brown sugar and lemon juice. Blend until smooth; set aside.
2. Meanwhile in a 10 inch skillet over medium-high heat, in hot butter, cook half the chicken 10 minutes or until browned on both sides. Remove; set aside. Repeat with remaining chicken. Spoon off fat.
3. Stir in peach mixture. Return chicken to skillet. Heat to boiling. Reduce heat to medium. Cook 10 minutes or until chicken is no longer pink, stirring occasionally.
4. Serve chicken and peach sauce with rice.
This is a super fast and easy meal and a nice summer meal too!


These are super YUMMY!

2.5 Cups flour
1 Cup Margarine
3/4 Cup milk
1/2 tsp. Salt
1 egg yolk, beaten

FILLING: Mix all together
5 apples, peeled and sliced
3/4 Cup sugar
2 TBSP cornstarch

Mix flour, margarine and salt. Mix egg and milk into the dry ingredients to make pastry dough. Divide the dough in half and roll to fit a 12x16 cookie sheet (the cookie sheet I used was only 9x13). Fill with the apple filling. Roll top dough and crimp the edges together. Brush the top with milk. Bake at 400* for 20-25 minutes. Drizzle with glaze made with powdered sugar, water and vanilla.

Chicken Tetrazzini

  • 1/2 cup chopped onion
  • 1/2 cup celery
  • 1/4 cup butter
  • 1 can (13 3/4 oz) chicken broth
  • 1 package (8 0z) cream cheese, cubed
  • 3/4 (3 oz) grated Parmesan Cheese, divided
  • 1 package ( 7 oz) spaghetti, cooked, drained
  • 1 jar or can (6 oz) whole mushrooms, drained
  • 1 cup chopped cooked chicken or turkey

1. Cook and stir onion and celery in butter in large skillet on medium heat until tender. Add broth, cream cheese and 1/2 cup Parmesan cheese; stir on low heat until cream cheese is melted.

2. Add remaining ingredients except remaining Parmesan cheese; toss lightly. Spoon into 12 x 8 inch baking dish; sprinkle with remaining 1/4 cup Parmesan cheese.

3. Bake at 350 for 30 minutes.

* I used 1/3 fat cream cheese and about 1/2 the butter and it turned out fine!

Tomato and Basil Baked Fish

  • 1/3 cup extra virgin olive oil, divided
  • 3 slices whole wheat bread
  • 1 Tbsp minced garlic
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 4 firm mild white fish fillets (cod, flounder) about 1 1/3 lbs
  • 1/2 cup chopped and seeded tomatoes (or more)
  • 2 tsp fresh lemon juice
  • 1 Tbsp fresh chopped basil

1. Heat oven to 375. Coat bottom of 13x9 pan with 1 Tbsp oil. Chop bread to form bread crumbs (I used my food processor).
2. Saute crumbs in remaining oil over medium -high heat. Stirring often, until they begin to brow. Stir in garlic and Italian seasoning. Cook and stir until golden brown. Remove from heat; season with salt and pepper.
3. Pat fish fillets dry; place skin side down in prepared pan. Season with salt and pepper. Combine tomatoes and bread crumbs; cover and top fillets with mixture. Sprinkle with lemon juice. Bake 20 to 25 min until fish flakes easily. Top with fresh basil.

* Thing I did different I used skinless tilapia fillets. And I used dried basil not fresh and then I mixed it in with the tomatoes. It was a really simple dish and super delicious.

Monday, July 19, 2010

Bacon Turkey Southwestern Wrap

I had a great wrap at hoagie place and duplicated it at home. It was nice to have something different than a sandwich for a change.

- Spinach Tortilla ( That is what I had at the sandwich place but didn't have any at home so just used my whole wheat tortillas)
- Shredded Lettuce
- Turkey breast deli meat
- Cooked bacon
- Shredded cheese
- Chipotle Mayo ( this is the key ingredient. I got it at my local Ridley's, trust me it is awesome!)

Warm tortilla, add everything inside of tortilla and wrap it up.
Simple, easy and delicious!

Berry Baked Oatmeal

I stumbled across this recipe about a month ago and I make it on a regular basis now! Love it! 

Berry Baked Oatmeal - SnoWhite

1/2 C applesauce
1/2 C brown sugar
1 egg
3 C oats (quick-cooking)
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 C milk
1 tsp. vanilla
3/4 C frozen berries (or fresh)

Combine the dry ingredients together in a bowl and stir well.
Add in the milk, vanilla, egg and applesauce.
Stir until moistened.
Then, gently stir in the berries.
Pour into a lightly greased 8x8 inch glass baking dish.
Bake at 350 for 40ish minutes, until center is set.
Serve warm.

Tuesday, June 22, 2010

Super Granola Bars

I have been making these for the last couple of weeks and think they are delicious. The best thing about this recipe is you can add whatever you like. Not to mention they are good for you and a lot better for you than store bought granola bars. Anyways, try it out!
I got this idea from, Alli 'n Son's blog.

3-1/2 cups old fashioned or quick cooking oats
1 cup craisins
2/3 cup honey roasted sunflower seeds ( I use just regular unsalted)
1/2 cup crushed almonds (slivered would work too, or any kind of nuts)
1/2 cup wheat germ
1/2 cup ground up oats – grind to the consistency of flour (you can also use oat bran or whole wheat flour)
3 tablespoons flax seeds
1 tablespoon ground cinnamon
1-1/2 cups creamy peanut butter
1 cup honey
1/4 cup canola oil ( I haven't substituted apple sauce yet but plan on trying it)
1 teaspoon vanilla

Preheat the oven to 350º. Line a 9 x 13 pan with aluminum foil.

In a large bowl combine the oatmeal, craisins, sunflower seeds, crushed almonds, wheat germ, ground up oats, flax seeds and cinnamon. In a medium bowl, combine peanut butter, honey, oil and vanilla. Add to the dry mixture, mix until combined.

Press very firmly into the prepared pan. If you don’t press them enough, the bars will end up crumbly. Bake for 15 minutes, then pop into the fridge to harden, 30-45 minutes. Cut into 30 bars. You don't necessarily have to put them in the fridge to harden but it might allow them to bind better.

Monday, June 21, 2010

Pizza Sauce

1 lrg Can of Tomato sauce
1 small can of Tomato paste
1 tsp salt
1/2 tsp Garlic Salt
1/2 tsp Pepper
1/2 tsp Oregano
1 TBLSP dried onion flakes

warm on stove, blend well.

Tuesday, June 15, 2010

Enchiladas Verde

This would also be good with some Spanish rice... I got the recipe from all recipes.
  • 2 cloves garlic
  • 3 serrano peppers
  • 1 pound small green tomatillos, husks removed
  • 1 cup vegetable oil for frying
  • 9 corn tortillas
  • 3 cups water
  • 4 teaspoons chicken bouillon granules
  • 1/2 store-bought rotisserie chicken, meat removed and shredded ( I used my own chicken)
  • 1/4 head iceberg lettuce, shredded
  • 1 cup cilantro leaves
  • 1 (8 ounce) container Mexican crema, crema fresca
  • 1 cup grated cotija cheese


  1. Cover a large griddle with aluminum foil and preheat to medium-high.
  2. Cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. Remove to a bowl and allow to cool.
  3. Heat oil in a small, deep skillet to 350 degrees F (175 degrees C). Using kitchen tongs, fry the tortillas individually, turning them once. They shouldn't be in the hot oil for more than 5 seconds per side. Remove excess oil with paper towels and keep warm. Remember that the hotter the oil, the less that the tortillas will absorb.
  4. Place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. The sauce shouldn't be too thick.
  5. Soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. Spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. Pour a little more sauce over the whole thing if desired. Repeat the procedure twice more. Serve immediately.

Thursday, May 27, 2010

Oven Roasted Ribs

  • 6 lbs pork spareribs
  • 1/2 tsp liquid smoke (optional)
  • 1/4 cup Dijon mustard
  • 2 Tbsp packed brown sugar
  • 2 Tbsp paprika
  • 1 Tbsp garlic powder
  • 1 1/2 tsp freshly ground black pepper
  • 1/2 salt

Heat oven to 300 degrees. Line shallow roasting pans with heavy duty foil. Stir liquid smoke into mustard if desired. Combine brown sugar, paprika, garlic powder, ground pepper and salt in small bowl. Brush meatier side of each slab of ribs with mustard mixture. Sprinkle brown sugar mixture evenly over mustard. Place ribs in foil lined pans. Roast for 2 1/2 - 3 1/4 hours or until fork tender. (If ribs are becoming dry, cover with foil the last 30-45 minutes of roasting. Transfer ribs to serving platter. Let stand for 10 minutes before serving. Makes 8 servings.

I got this recipe from the package of ribs I bought. It was so simple but so good! And a nice change from our crockpot BBQ sauce ribs! I halved the recipe for our little family and still had leftovers. I also didn't use liquid smoke, but I did add a dash of Worchestershire sauce.

Thursday, May 20, 2010

Oven Chicken Cacciatore

  • 2 zucchini, sliced
  • 2 cans (14 oz) diced tomatoes, undrained
  • 1 can (14 oz) artichoke hearts, drained, halved
  • 1/2 cup olives
  • 1/2 cup Parmesan cheese, divided
  • 1/4 cup Italian breadcrumbs with garlic salt added
  • 2-3 chicken breasts cut in half
  • 3 cups whole wheat penne pasta, uncooked

1. Heat the oven to 400.
2. Combine first 4 ingredients in 9x13 dish. In separate dish mix 1/4 cup cheese and bread crumbs. Add chicken; turn to evenly coat each piece of chicken. Place on top of vegetable mixture.
3. Bake 45 min or until chicken is done. Meanwhile, cook pasta as directed. Drain pasta.
4. Top chicken with remaining cheese.

I drained my tomatoes just a bit the second time I made this so it wasn't too juicy. It is really healthy and easy to put together!

Sunday, May 16, 2010

Grilled Brown Sugar Pork Chops

My husband found this recipe on and made it for us for Mother's Day dinner. They were very yummy, and I was impressed with how moist the pork chops stayed when cooked on the grill.

1/2 cup brown sugar, firmly packed
1/2 cup apple juice
4 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon ground ginger
salt and pepper to taste
2 teaspoons cornstarch
1/2 cup water
6 boneless pork chops
Preheat an outdoor grill for high heat.
In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce. *he brushed the pork chops with the the sauce both before grilling them, then again after.*

Wednesday, May 12, 2010

Marintated Steak with Caramelized Onions

  • 1/4 cup Balsamic Vinaigrette Dressing
  • 3 Tbsp A.1. Original Steak Sauce, divided
  • 2 Tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 boneless beef sirloin steak (1 lb)
  • 1 Tbsp olive oil
  • 1 large onion, thinly sliced

1. Mix dressing, 2 Tbsp steak sauce, sugar and garlic until well blended. Pour over steak to coat both sides. Refrigerate 1 hour to marinate.
2. Heat oil in large nonstick skillet on medium-high heat. Add onions; cook and stir 5 min. Cover; cook on medium-low heat 15 min or until onions are golden brown, stirring occasionally.
3. Heat broiler. Remove steak from marinade; discard marinade. Place steak on rack of broiler pan. Broil 4 inches from heat 8 min on each side or until done. Remove from heat; cover. Let stand 5 min, before cutting across the gain into thin slices. Stir remaining steak sauce into onions. Serve with meat.

We marinated the steak for more than an hour, and just used a plastic bag and we grilled it instead of broiling it. It was great!

Zesty Chicken and Vegetable Soup

  • 8 oz boneless, skinless chicken breast, cut into very thin strips
  • 1 Tbsp hot-pepper sauce
  • 4 cups chicken broth
  • 1 package (16 oz) frozen stir-fry vegetables
  • 1 cup angle hair pasta, broken into 2-inch lengths, or fine egg noodles
  • 1 green onion, thinly sliced

1. Toss the chicken with the pepper sauce and set aside. Bring the broth to a boil in a large saucepan over medium-high heat.
3. Add the vegetables and pasta to the broth. Return to a boil and cook for 2 minutes. Stir in the chicken and green onion. Cook for 1 minute o until the chicken is no longer pink.

I didn't use as much hot sauce as it called for and it still had plenty of kick to it. I also used whatever frozen and fresh veggies I had on hand, since I didn't have "stir-fry" veggies.

Tuesday, May 4, 2010

Bottom of the Box Crushed Cracker Pork

  • 1 pound pork tenderloin
  • 1 egg, beaten
  • 1 Tbsp steak sauce
  • 1 tsp garlic powder
  • 1 cup FINELY crushed cheese crackers
  • 2 Tbsp vegetable oil, divided

Combine egg, steak sauce and garlic powder in a shallow dish. Place crushed crackers in another shallow dish. Cut tenderloin crosswise into 1/2-inch thick slices. Pound or flatten slices with the heel of your hand to 1/4 inch thickness. Dip each slice first into egg mixture, then cracker crumbs, turning to coat. Heat one tablespoon of oil in a large nonstick skillet over medium heat until hot. Add half of pork slices and cook 4 to 5 minutes per side or until browned. Repeat with remaining oil and pork slices.

I had my reservations about this recipe but thought I would give it a try anyway, and I'm glad I did! It was great! I used pork chops instead of a tenderloin and it worked out well! I got the recipe out of a magazine, but it was from the National Pork Board.

Sunday, May 2, 2010

Arby's Sandwich

Yum, easy and delicious. I halved this because I only have a family of 3

2 Lbs thin sliced deli ham.
1 C water
1 C Ketchup
1/4 C Brown Sugar
1/2 C Worcestershire Sauce
2 Tbsp White Vinegar
2 tsp. Mustard

Mix all BUT the ham together
Place ham in Crock Pot, pour mixture on top. Cook 4-5 hour low or 2 on high. I would occasional stir it. Serve on hamburger bun.

Wednesday, April 28, 2010

Spinach and Feta Stuffed Chicken Breasts

I adapted this recipe from Gina's Weight Watcher Recipes.
Calories: 126
Points 2.5

We had this tonight and after my husband took the first bite he said wow, that has a lot of flavor! I loved the combination of the feta cheese and spinach! Delish! I will put my version of the recipe but if you want her original version, check it out here
Hers called for Ricotta cheese but I don't usually have that on hand and there is nothing more annoying then getting ready to make something and realizing you don't have every ingredient so I improvised!

This serving size is for two chicken breasts that I pounded out to make four chicken rolls, so keep that in mind if you are feeding more.

* Couple handfuls of fresh spinach
* 1 tsp. oil
*1/3 C. (give or take) feta cheese
* 1/3 C. ( give or take again, sorry I didn't really measure) Cottage cheese
*1/2 onion chopped
*2 cloves of garlic
* 2 chicken breasts
*1 egg
*1 Tbsp. h2O
* 1/3 C. seasoned breadcrumbs (Italian)
* Pam
* Spaghetti noodles ( to use as toothpicks)

Preheat oven at 350

Saute onions and spinach for a couple of minutes, add garlic and saute for about 1 min. Remove from heat, add feta and cottage cheese.

Slice chicken breasts in half and pound them ( I use my rolling pin) to make them thinner. Season with salt and pepper.

Place spinach mixture in the middle and wrap the ends around, secure with spaghetti noodles if needed ( nice thing about this is you can eat them and for some reason I never have any toothpicks:)

Dip chicken into the egg wash and then breadcrumbs

Spray your cookie sheet with pam and back for about 25 minutes. I also added a little itsy bitsy pat of light butter on top to keep the chicken moist.

Hope you like it!

Thursday, April 15, 2010

Brown Sugar Chicken

  • 12 boneless, skinless chicken thighs or 6 boneless skinless breast halves
  • 1 cup brown sugar
  • 1/4 cup lemon-lime soda
  • 2/3 cup vinegar
  • 3 cloves smashed and chopped garlic
  • 2 Tbsp soy sauce
  • 1 tsp black pepper

Plop chicken in crockpot. Cover with the brown sugar, pepper, chopped garlic and soy sauce. Add the vinegar and pour in the soda. Cover and cook on low for 6-9 hours or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.
Serve over a bowl of rice with a ladle full of the broth

I got this from the crockpot365.blogspot.

Nice and easy and pretty tasty!

Friday, April 9, 2010

Oatmeal Breakfast Muffins

Be careful with these ones, they will run right through you! I am always looking for healthy recipes and I came across this recipe the other day. I got it from They are sooooooo good! They taste just like Banana Bread!

1 egg
1/4 cup canola oil
1/2 cup applesauce
4 bananas (I only used 3)
3 T sour cream (I used fat free)
1 t vanilla

Mix the above together.

1 1/4 cup whole wheat flour
1/2 cup flax (make sure to grind this, I use a coffee grinder and it works great! I bought it specifically for this purpose!)
1 1/4 cup quick oats
1/3 cup brown sugar or honey (I used about 1/4 cup honey)
1 t cinnamon
1 t baking soda
1/2 t salt
1 1/2 baking powder
1/2 cup raisins or craisins ( I left this out)
1/2 cup chocolate chips (optional)

Mix together the wet ingredients. Add remaining ingredients and mix well. Put muffins in a greased muffin tin and bake 350* for 10-15 minutes. (I actually baked them for about 20 minutes.)

Thursday, April 1, 2010

Citrus Water Punch

2 tablespoons citric acid (you can find this at most pharmacies or natural food stores)
5 quarts water
2 cups sugar
2 tablespoons pure lemon extract
3 sliced lemons
3 sliced limes
Crushed ice

In a large pitcher or punch bowl, stir water, sugar, citric acid, and lemon extract together. Add sliced fruit and ice.

Found this recipe on My Kitchen Cafe! I have been looking for a good recipe for this punch and this is the one! So good, so refreshing...

Wednesday, March 31, 2010

Chicken Scallopine

  • 4 boneless, skinless, fat trimmed chicken breasts
  • 1/2 cup flour
  • 2 Tbsp Parmesan cheese, grated
  • 3 tsp olive oil
  • 2 tsp butter
  • 1 Tbsp minced garlic
  • 1/3 cup white wine
  • 1 Tbsp capers
  • 1 tsp lemon peel
  • 2 Tbsp lemon juice
  • 1/4 cup chicken stock
  • 1/4 tsp salt
  • pinch ground black pepper
  • 2 cups angel hair pasta, cooked
  • 2 Tbsp parsley, freshly chopped

1. With a meat mallet pound chick to 1/2 inch thick. In a small bowl, combine flour and cheese. Dredge both sides of chicken breast in flour mixture
2. In a large saute pan, saute chicken breasts in 1 tsp olive oil for 3 to 5 mins on each side or until cooked through. Remove from pan.
3. Heat butter and remaining olive oil together over medium-low heat. Add garlic and cook 1 minute. Add wine and simmer for about 3 minutes or until wine is evaporated. Add remaining ingredients except salt, pepper and parsley. Simmer sauce for 5 more minutes. Add salt and pepper.
4. Serve each chicken breast with 2 Tbsp sauce and 1/2 cup cooked pasta and parsley.

I got this from some random free book they were handing out at Wal-mart last year.

Changes I made:
I used chicken broth/stock in place of the white wine
I didn't have capers so I used 3 green onions
I left out the lemon peel
I also forgot to add the parsley

Dijon Pork Roast

  • 3 pounds pork or beef roast
  • 1/3 cup molasses
  • 1/3 cup Dijon mustard
  • 1 tsp garlic powder
  • 2 Tbsp white or apple cider vinegar
Mix all ingredients except meat together. Then pour over meat in 4 quart crockpot. Turn meat over until it is coated on all sides. Cover and cook on low for 6-8 hours or on high for about 4.
I got this recipe from she put her roast in totally frozen, mine was thawed so I could trim the fat. I also turned my roast a few times to keep it evenly basted. The meat was SO tender and tasty but you really couldn't taste any of the specific ingredients, it is a keeper!

Southwest Casserole

  • 2 cups cooked rice
  • 1.5 cups cooked, diced chicken
  • 1 can (15 oz) black beans drained, rinsed
  • 1 can ( 15 oz) corn, drained
  • 1 can (15 oz) diced tomatoes slightly drained
  • 1 Tbsp. cilantro
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1 Tbsp chili powder

Combine ingredients in a large bowl and mix

  • 4 Tbsp butter
  • 4 Tbsp flour
  • 1 cup milk
  • 1/2 cup chicken broth
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1 cup cheese

In a saucepan melt butter over medium-low heat; stir in flower until well blended and thick. Gradually stir in milk, chicken broth, salt and pepper. Cook stirring constantly, until thick and bubbly. Stir into chicken mixture.

Pour into a 9x13 dish sprayed lightly with cooking spray. Bake at 350 for 20-25 min. Sprinkle with cheese 5-8 mins before done.

I'm not sure where I got this recipe, I thought it was from here but couldn't find it on here when I searched for it, so I'm not sure who to give the credit to! But it is yummy!

Changes that I made:
I used brown rice. I just served corn on the side instead of putting it in the casserole, and I didn't drain the tomatoes much at all to add the moisture the corn would have. I also only used about 1 1/2 tsp of chili powder, one of my boys doesn't like things too hot. And I also just mixed things together in the 9x13 so it was one less dish to wash and it worked out just fine!

We had it was a green salad and the corn and everyone enjoyed it!

Tuesday, March 30, 2010

Apple Cinnamon Wheat Berries

4 cups wheat berries chilled
2 medium apples, cut into cubes
1 C Almonds
4 TBS Honey
4 Tsp cinnamon
1 TBS Water

Add all ingredients and stir. Serve chilled or warm.

I got this recipe from my using wheat recipe book. It is such a yummy way to use some of your food storage wheat! If you want the instructions to make the wheat berries let me know!

Country Pasta with Mozzarella

8 oz. uncooked rigatoni (I used penne and it was wonderful)
8 slices bacon, cut in 1 inch pieces (I used real bacon pieces from Costco)
2 c. broccoli flowerets
1/2 tsp. minced garlic
2 c. shredded Mozzarella cheese
1/4 c. Parmesan cheese (I used real Parmesean)
pinch of cayenne pepper
1/4 c. chopped parsley (I used much less)

Cook rigatoni according to package directions, drain. Meanwhile, in 10 inch skillet, cook bacon over medium high heat until brown. Reduce heat to medium. Add broccoli and garlic. Cook, stirring occasionally, until broccoli is crispy-tender.

Add rigatoni and remaining ingredients, except parsley. Continue cooking, stirring occasionally, until cheese is melted. Sprinkle with parsley.

Notes: Since I used bacon pieces I just cooked my pasta, and while it was cooking I steamed my broccoli. When they were both done I added everything together. Really easy and delicious!
How to make a Cake Mix low-fat:

Take a normal cake mix and disregard the normal ingredients you're supposed to add (the oil, etc). Instead add the following to the cake mix:
* 1 3/4 cup water
* 2 Tbl flour
* 3 egg whites (I've also done 2 egg whites and 1 whole egg and found good results)

Mix all together and follow normal baking temperatures and cooking times on the box. Baking this way makes me feel okay about slathering all sorts of (full fat) frosting on top!

from the MADE blog...this was great we couldn't tell a difference at all.

Friday, March 19, 2010

Peanut Sesame Noodles

For peanut dressing
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
1 tablespoon chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons rice vinegar
1 1/2 tablespoons Asian toasted sesame oil
1 tablespoon honey
1 teaspoon dried hot red pepper flakes or a splash of the hot sauce or chili paste of your choice

For noodles
3/4 lb dried soba nooodles (dried linguine fini or spaghetti will work in a pinch)
4 scallions, thinly sliced
1 red bell pepper, cut into 1/8-inch-thick strips
1 yellow bell pepper, cut into 1/8-inch-thick strips
Half a seedless cucumber, thinly sliced
1 cup firm or extra-firm tofu, cubed
3 tablespoons sesame seeds, toasted

Puree dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.

Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.

Add pasta, scallions, bell peppers, cucumber and tofu to dressing, tossing to combine. Garnish with toasted sesame seeds and serve immediately

Saturday, March 6, 2010

Crispy Coconut Chicken Fingers

This recipe definitely goes in my top 5 favorites! I am still dreaming about how good it was! Enjoy...

Crispy Coconut Chicken Fingers
Recipe by Our Best Bites

12 chicken tenders (ya know, more or less...)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C  bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper
*I also added 1 tsp mustard powder

preheat oven to 450 degrees.
  • Give coconut a rough chop so it's about the same size as the bread crumbs.
  • Combine it with bread crumbs and spices in a shallow dish. Mix well to distribute all of the spices.
  • Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.
    Working with one chicken tender at a time, cover in flour.
  • Then dip in egg.
  • And then finally coat in the coconut bread crumb mixture. Press in with your fingers to make sure the entire thing is well coated.
  • Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it's optional.
  • Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.

Wednesday, March 3, 2010

Pasta Sauce Pot Roast

If you need a new way to try pot roast give this a whirl! I found this recipe in Parents years ago and finally got around to making it on Sunday, it was fun for something a little different.

  • 2 tsp vegetable oil
  • 1 (3 lb) boneless chuck roast or bottom round roast, trimmed of fat
  • 6 celery stalks, cut into chunks
  • 1 lb carrots, peeled and cut into chunks
  • 1 large turnip peeled and cut into chunks
  • 4 medium red potatoes, cut into chunks
  • 1 jar (26 oz) marinara sauce
  • 1 can (14 oz) beef broth

1. Heat oven to 325. In Dutch oven (the pot kind not the camping kind), heat oil over high heat, add roast, and brown all sides, about 3 minutes per side, turning as necessary.
2. Add vegetables. Pour marinara sauce and broth over meat and vegetables and bring to a boil. Cook in oven 3 hours, covered. Let rest 20 minutes before slicing.

I thought there was there a little bit more liquid than there should have been but other than that it was a nice variation!

Honey Mustard Chicken

  • 1 Tbsp butter or margarine
  • 4 boneless, skinless chicken breast halves (about 1 pound)
  • 1 can (10 3/4 oz) cream chicken soup
  • 1/4 cup mayonnaise
  • 2 Tbsp honey
  • 1 Tbsp spicy brown mustard
  • Coarsely chopped toasted pecans or walnuts (optional)

1. In 10 inch skillet over medium-high heat melt butter and cook chicken 10 minutes or until browned on both sides. Remove; set aside. Spoon off fat.
2. In same skillet combine, soup, mayonnaise, honey and mustard. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minute or until chicken is no longer pink, stirring occasionally.
3. Serve over rice or risotto. Stir sauce and spoon over chicken. Sprinkle with pecans if desired.

I used less than 1/2 of the mayo that it called for and felt like it could have been left out completely. I also added a little more mustard. Over all it was a pretty good dish and it was easy and quick to prepare!

Spaghetti Squash

I found this in the Family Circle magazine and gave it a try and we liked it, it was a nice variation on spaghetti squash!
  • 1 spaghetti squash
  • water
  • 1/4 cup chicken broth
  • 2 Tbsp olive oil
  • chopped parsley (dry or fresh)
  • salt
  • pepper
  • shredded Parmesan cheese

Cut squash in half scoop out seeds. Place cut-side down in a roasting pan with 1/2 inch water; cover with foil. Bake at 350 for 1 hour or until tender. Using fork, pull squash into strands. Stir together with chicken broth, olive oil, parsley and salt and pepper. Top with Parmesan cheese.

Monday, March 1, 2010

Pumpkin Chocolate Chip Muffins

4 eggs
2 cups sugar
1 (16 oz.) can pureed pumpkin
1 1/2 cups oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 package chocolate chips

In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth.
Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees. Makes 24-30 muffins.

Sunday, February 28, 2010

Macarroni Grill's Bread Dipping Mix

Hello! I am new to the mix and so I thought I would share my favorite little appetizer to snack on while making dinner. For those of you that have been to any good Italian restaurant you will enjoy this!

1 TB basil
1 TB parsley
1 TB minced garlic
1 t thyme
1 t oregano
1 t ground black pepper
1/2 t rosemary
1/2 t sea salt
1/4 chili flakes
1/8 t lemon juice
small bottle of olive oil

Combine all spices in a food processor. Blend until spices are fine and relatively the same size. Mix in lemon juice. Add mix to a small bottle of olive oil and serve with warm bread. 

Our favorite bread to dip in this is: 

Whole Wheat Potato Bread

1 3/4 cups white flour
2 tablespoons yeast
1 cup milk
1/2 cup water
2 TB butter
2 TB sugar
1 TB salt
1 1/2 cups seasoned mashed potatoes
1/2 cup sour cream
1/2 cup minced onion
2 t basil
1 tsp garlic powder
4-5 cups whole wheat flour

Stir together white flour and yeast. Blend milk,water,butter,sugar and salt over low heat until warm. Add liquid ingredients to flour and yeast and blend until smooth. Beat in potatoes, sour cream, onion, basil and garlic powder until smooth. Stir in enough flour to make a stiff dough. Allow to rise for about 45 minutes. Punch down and divide dough in half and shape into two loaves. Put in greased loaf pans and let rise for about 30 minutes. Bake at 375 degrees for 35-45 minutes. 

Friday, February 26, 2010

Beckys' Best Pizza Crust

So one of my cousins wives is SO talented. She has competed in the Pillsbury Bake Off.
She created this recipe and was nice enough to pass it on to me.
For baking this pizza you need a 15" air pan (it has holes in it) I bought mine at Smith's
This makes 2-15" pizzas.

1 cup WARM water (make sure it is warm I have killed the yeast, it seems to happen easily with this recipe)
1 TBSP Yeast
1 TBSP Brown Sugar
Let yeast, sugar SOFTEN for a few min.
11/4 cup warm water
1/3 cup oil
1/4 cup Parmasean cheese (the powdered kind)
1/4 cup corn meal
1 tsp. Baking Powder
1tsp. Salt
2 cups Whole Wheat flour
2 cups white flour

After the yeast has softened, add the WET ingredients then the DRY, Mix well about 5 min.
Rest 10 min, before rolling out split into two balls.

I heat the pan up a little before I put the dough onto it and don't forget to SPRAY THE PAN WITH PAM BEFORE PUTTING THE DOUGH ON.
Spray some tin foil with Pam and cover pizza if the top tends to cook faster.

ON THE LOWEST SETTING JUST ABOVE THE ELEMENT, (She says sometimes she cooks it right on the element)

Kettle Corn

This is a yummy treat. Unsure where I got this recipe. Try it
Get all ingredients ready before you start

1/4 cup popcorn
Add 3TBSP oil to the kernals but do not start yet
Measure out 1/4 cup of sugar and have it sitting next to the stove.
A large bowl and the salt shaker.

Start oil and popcorn, as soon it starts to pop add sugar this will slow down popping but keep stirring or shaking. As the popping resumes increase shaking or stirring so that the popcorn will not burn and will be evenly coated.
After popcorn is done, dump into the large bowl and sprinkle with salt. As it cools it might stick together as it cools further it will break easily.

Confetti Rice

Our family ate this the other night, we ate it as a side to fish cakes. It was really good.

Pumpkin Confetti Rice
Makes 10- 1/2 cup serving

1TBSP Olive Oil
1 small Onion diced
2 cups frozen Mixed Vegetables
1 cup pumpkin (or other winter squash)
1 can(14oz.) Vegetable broth (I used chicken broth)
1/4 cup water
1 tsp dried Thyme
2 cups uncooked instant Brown Rice
1/4 tsp Salt
1/4 tsp Black Pepper
Pinch of Cayenne Pepper (this is optional but I did find it was a yummy compliment to the sweetness of the Pumpkin)

Heat oil in a large sauce pan add diced onion and cook 3-4 min or until soft and translucent.
Add veggies, pumpkin, broth, water and thyme.
Bring to a boil, stir occasionally
Stir in the rice, salt and peppers. Bring to boil.
Cover and reduce heat to low. COOK FOR 5 MIN. remove from heat; let stand for 10 min or until liquid is absorbed. Fluff with a fork just before serving.

Thursday, February 25, 2010

Roast Chicken with Rosemary and Lemon

We had this for dinner tonight and it was yummy. It is even a weight watchers recipe.

Gina's Weight Watcher Recipes Cook Time: 50 minutes • Points with Skin: Leg 4 pts, Wing 3 pts, Thigh 4 pts, Breast 5 pts

1 (3 lb) chicken, washed and dried, fat removed
1/2 onion, chopped in large chunks
2 cloves garlic, smashed
1/2 lemon
2-3 sprigs rosemary
1 tbsp herbes de Provence (or dried rosemary)
salt and fresh pepper
Heat oven to 425°. Season chicken inside and out with salt, pepper, and herbs de provence. Squeeze lemon juice on the outside of the chicken and stuff the remains of the lemon along with onion, garlic, rosemary sprigs inside the chicken.Roast the chicken until the internal temperature is 165°F, about 50-60 minutes (Insert thermometer between the leg and the thigh). Let the bird rest for 10 minutes before carving.

Wednesday, February 24, 2010

Down-Home Pork Chops

The broth served over these pork chops make them extra special!

4 Pork Chops
1 TBS Canola Oil
1 Garlic Clove, minced
1/2 C Beef Broth
2 TBS Brown Sugar
1 TBS Soy Sauce
1/4 tsp. Crushed Red Pepper Flakes
2 tsp. Cornstarch
2 TBS Cold Water

In a large skillet over medium-high heat, cook pork chops on both sides in oil; remove and set aside. Add garlic to the pan; saute for 1 minute. Stir in the broth, brown sugar, soy sauce and pepper flakes. Return chops to the pan; cover and simmer for 8-10 minutes.

Remove chops and keep warm. Combine cornstarch and water until smooth; stir into the broth mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over chops.

Tuesday, February 23, 2010

Sweet Potato Fries

For dinner last Friday we had hamburgers and I tried something new, sweet potato fries. I bought some sweet potatoes to put in recipes and for Taylor. I have always wanted to try these and I will be making them again. My sweet potatoes were already cooked so they didn't have to bake for an hour. Adapted from All recipes

Spicy Baked Sweet Potato Fries
2 sweet potatoes cut into french fries
1 1/2 T Canola oil
1 1/2 T Taco seasoning
1/4 tsp. cayenne pepper ( or less, depending on your spice liking)

1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets.
3. If potatoes are already cooked like mine were I put them in for about 15-20 min to crisp them up. If not already baked then bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.

Monday, February 22, 2010

Tacos with Gringo Taco Meat

I found the recipe for this taco meat in The World Wide Ward Cookbook and made it for dinner the other night. It was a good one!! I think it is one of those recipes that comes from a cook who doesn't really use recipes because there are a lot of things added "to taste" and not in exact amounts. :) So I have added a few notes about how I made it.

Gringo Taco Meat

Beef (a cheap cut), cubed - I bought a little over a pound of beef stew meat
1 8 oz. can tomato sauce
1 onion, chopped - I only used 1/3 of an onion
salt, pepper, garlic powder, cumin, and Chili powder to taste

Mix all ingredients together and put in the oven or crock pot at a low temperature for a few hours until the meat is cooked through and the moisture is absorbed.

When I made this recipe, all of the moisture didn't absorb, but the meat was done, so I shredded the meat and then strained the extra moisture off before serving.

Serve with tortillas, beans, cheese, lettuce, tomatoes, sour cream, salsa, avocado, etc. to make tacos.

Smothered Chicken

4 boneless skinless chicken breasts
Garlic powder and seasoned salt to taste
1 T. vegetable oil
8 oz. button mushrooms, cut in half or quarters
1 c. shredded Cheddar cheese blend
½ c. chopped green onions
½ c. real bacon bits (real bacon works best and tastes the best)
½ c. tomatoes
1 bottle BBQ sauce

Flatten chicken breasts to ¼ in. thick (or just cut chicken breasts in half horizontally). Sprinkle with seasonings. In a skillet, brown chicken in oil for 4 min., or until mostly cooked through (you could also grill them if that is easier) In a separate pan saute cut up bacon until crispy. Drain the excess grease. Add mushrooms to the bacon and cook until mushrooms are soft. Place chicken breasts on a cookie sheet or in a 9x13 pan. Squeeze a generous amount of bbq sauce on top of each chicken breast. Top the chicken with the mushroom and bacon mixture. Sprinkle the cheese all over the tops of the chicken breasts. Cover and cook until chicken is done and cheese is melted, about 10 minutes. When chicken is finished, top the chicken breasts with the fresh tomatoes and green onions.

Friday, February 19, 2010

Baked Fettuccine

  • 12 oz fettuccine
  • 3/4 lb Italian sausage
  • 4 large carrots, diced
  • 4 large celery stalks, diced
  • 1 large yellow onion, diced
  • 1 1/2 cups grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1/2 cup olive oil
  • Salt and Pepper

1. Preheat oven to 400
2. Cook fettuccine in boiling, salted water until al dente. Drain. Coat bottom of empty pot with a little olive oil. Return the past to the pot and stir to coat it evenly with the oil. Remove from heat and keep warm.
3. Cook sausage over medium-high heat until well browned. Drain sausage in a bowl lined with paper towels.
4. Put carrots, celery, and onion in a large skillet and add water to just cover them. Boil until the carrots and celery are soft, testing with a fork. Drain vegetable in a colander. Saute veggies in a little olive oil until they're lightly browned and have lost most of their moisture. Season with salt and pepper to taste.
5. Mix egg into pasta and stir
6. Add Parmesan to pasta and stir well
7. Add sausage and veggies to pasta and mix thoroughly
8. Line 9x13 pan with aluminum foil, using enough extra so it and be folded over double. Spray foil with non-stick spray.
9. Pour the fettuccine mixture into the fold and spread evenly.
Wrap the foil over the top of pasta and seal, so that mixture is completely enclosed with foil, in the baking dish.
10. Bake for 30 minutes. Remove from oven and let cool for 10 minutes. Unwrap foil from top of dish and invert onto serving platter. Remove rest of foil.
11. Slice to serve

Changes I made: I used a little over a pound of sausage. I used a little less than 1 1/2 cups of cheese. 2 eggs and WAAAAY less than 1/2 a cup. Probably closer to 3 Tbsp of olive oil. I also left the pasta in the foil to serve and didn't cut it up to serve and it worked just fine. Both of my boys loved it and had 3 bowls full. The 4 year old even asked to eat it for breakfast, but I made him wait until lunch! It takes a few pots and pans but it was well worth it! It is more of a traditional Italian pasta and it not saucy or very cheesy at all but very tasty!

Tomato-Herbed Pork Chops

  • 2 Tbsp flour
  • 1/4 tsp dried thyme leaves, crushed
  • 6 pork chops each 3/4 inch thick (or about 2 lbs of chops)
  • 1 Tbsp vegetable oil
  • 1 can (10 3/4 oz) tomato soup
  • 1 medium onion, sliced and separated into rings (about 1 1/2 cups)
  • 1/4 cup water

1. Combine flour and thyme on plate. Lightly coat chops with flour mixture.
2. In a 10-inch skill over medium-high heat, in hot oil, cook half of the chops 10 minutes or until browned on both sides. Remove; set aside. Repeat with remaining chops. Pour off fat.
3. In same skillet, combine soup onion and water. Heat to boiling. Return chops to skillet. Reduce heat to low. Cover; cook 10 minutes or until chops are no longer pink, stirring occasionally. Serve with rice.

Lemon Dill Salmon with Red Potatoes

  • 1 pound red potatoes, cut into 1-inch pieces (4 cups)
  • 3/4 cup water
  • 1 pound salmon fillet
  • 1/4 cup apple juice
  • 1 Tbsp chopped fresh dill or 1 tsp dried dill
  • 1 1/2 cups fresh pea pods, trimmed
  • 2 Tbsp lemon juice
  • 1 tsp corn starch
  • 1/4 tsp salt

1. Place the potatoes in a large skillet, add the water and bring to a boil. Reduce heat to low, cover and simmer for 10-15 minutes. Lay salmon fillet on top of the potatoes. Sprinkle with the apple juice and dill.
2. Simmer on low, covered, for 10 to 12 minutes, or until the fish flakes with a fork. Add the peas, cover and simmer for an additional 2 to 4 minutes, or until tender. Remove the skin from the salmon and break the fish into bite size chunks.
3. Mix the lemon juice and cornstarch, then carefully stir into the salmon mixture. In crease the heat to medium-high and bring to a boil. Season with salt if desired.

*Changes I made: I used frozen pea pods that I had thawed and I used salmon portions that were already skinned (Costco has great salmon!)

Thursday, February 18, 2010

Chicken Parmasean

We enjoyed our homemade version of Chicken Parmasean. This was so good and so easy!

In a 9x13" pan place some diced onion and a few pats of butter, place pan in oven as it is preheating to 350*
Pull out of oven when butter melts.
4 chicken breasts cut in half and pounded to 1/4" thickness.
2 eggs cracked in a bowl and whisked
About 1-1/2 cups of Italian style bread crumbs in a bowl
Dip your chicken in egg, turn to coat
Place in crumb mixture, turn to coat.
Place in the 9x13" pan on top of butter and oven
Cook 30 min. Or until chicken is cooked completely and chicken is a little crispy.
You can put some of your spaghetti sauce over the chicken with a slice of cheese over each chicken piece or because most of my family doesn't like cheese, go with out it.
Serve with your family favorite noodles, (we use whole wheat) and spaghetti sauce.
We also serve a yummy veggie on the side. Enjoy!

Wednesday, February 17, 2010

Southwestern Stuffed Potatoes

Just printed off the recipe tonight and had it for dinner. SOOO GOOD! I did my dinner a little different then the recipe {See bottom for my modifications}

What you need:
3 medium potatoes
2 tbsp margarine
tbsp fat free milk
1/2 cup Sour Cream, fat free
1/2 cup Chili Peppers, green, diced , canned (optional)
15 1/4
oz Corn, whole kernel, canned , drained
4 scallions , chopped
cup low fat cheddar cheese, shredded
pinch paprika (for garnish)

What you do:
Preheat the oven to 400 degrees F. Wash the potatoes well and dry thoroughly, and place the potatoes directly on the oven rack. Bake for approximately 1 hour, or until soft when squeezed.
Reduce the heat to 350 degrees F, and cut each baked potato in half lengthwise. Next scoop out the inside leaving a thin shell. In a mixer, mash the potato flesh with the margarine, skim milk, and sour cream, mixing well.
3 Stir in the green chilies, corn, green onions, and cheese, combining well, and spoon the mixture into the shells, and top with the paprika, and bake for about 15 minutes, or until the cheese is melted and the potatoes are heated, and serve.

{I left out the corn and chili peppers, not as many green onions on mine and added a little more cheese at the end on the top-ha, we are cheese lovers!!} I'm also putting this under healthy food because this is a carb safe meal for a diabetic.

Tuesday, February 16, 2010


For Monday night we used our leftover chilli that was in the freezer for a quick meal! (I love it when that happens)
We made what our family calls JALUPAS ( I don't know where the name came from)
Shreded cheese
Sour cream
Tomatoes or salsa
Layer these ingredients that are all optional any way on your plate. Eat up, Yum!

Thursday, February 11, 2010

Skillet Chicken & Vegetables Parmesan

Just had this for dinner! Super good & even healthy!

What You Need!
1/4 cup KRAFT Light Zesty Italian Dressing
2 cloves garlic, minced
4 small boneless skinless chicken breast halves (1 lb.)
1 tsp. dried basil leaves, divided
1/4 tsp. black pepper
1 pkg. (10 oz.) frozen mixed vegetables, thawed
2 Tbsp. KRAFT Grated Parmesan Cheese

{I didn't use as much pepper and basil as it tells you and added a little more cheese}

Make It!
MIX dressing and garlic in large skillet. Cook on medium heat 1 min. Add chicken; season with 3/4 tsp. of the basil and the pepper. Cook 4 to 5 min. on each side or until chicken is cooked through (165ºF).

ADD vegetables to skillet; sprinkle with remaining 1/4 tsp. basil. Cook 2 to 3 min. or until vegetables are heated through, stirring occasionally.

SPRINKLE with the cheese.

I also made whole wheat rice to go on the side! Super good.

Recipe came from, click on the title to take you to the link

Whole Oven- Barbecued Chicken

  • 2 small lemons
  • 1/2 cup BBQ sauce
  • 1 tsp Italian seasoning
  • 2 cloves garlic, peeled
  • 1 whole chicken (3 lbs)
  • 1 pkg (6 oz) Stove Top Stuffing Mix for chicken

1. Preheat the oven to 350. Grate 1/2 tsp lemon peel, set aside. Cut lemons in half; squeeze juice into small bowl. Set aside lemon halves for later use. Add BBQ sauce and seasoning to the lemon juice; mix well. Place chicken in baking pan. Place 2 of the lemon halves and the garlic cloves inside the cavity of chicken. Rub skin of chicken with remaining 2 lemon halves and discard. Tie legs together with kitchen twine.
2. Bake 1 hour 45 mins or until chicken is cooked through, brushing with the BBQ sauce mixture every 5 min during the last 20 min of baking time. Sprinkle with reserved lemon peel during the last 5 min.
3. Prepare stuff mix as directed on package. Place in 1 1/2-qt baking dish sprayed with cooking spray; cover. Place stuff in oven during the last 30 min. of chicken baking time.
4. Remove chicken from oven, discard lemon halved and garlic cloves from chicken cavity. Serve chicken with stuff and fat skimmed chicken drippings if desired.

I got this recipe from the Kraft magazine and it is really good. The lemon adds the perfect little zing of flavor!

Heart Healthy Chicken Marsala

  • 1/4 cup + 1 Tbsp flour
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 lb boneless skinless chicken breasts
  • 3 Tbsp butter or margarine or spread
  • 1 small onion, finely chopped
  • 1 (10 oz) package sliced mushrooms (a can works too)
  • 1 1/3 cup chicken broth, divided
  • 1/2 tsp thyme

1. Mix 1/4 cup flour, salt and pepper in a dish. Evenly coat chicken in mixture.
2. Melt 2 Tbsp bitter in skillet over medium high heat and cook chicken, turning once 10 min or until thoroughly cooked. Set aside and keep warm.
3. Melt 1 Tbsp butter in same skillet over medium heat and cook onion and mushrooms, stirring occasionally, 3 min or until tender. Sprinkle in 1 Tbsp flour and cook, stirring constantly, 1 min. Add 1/3 cup broth and cook 1 min scraping brown bits from bottom of skillet. Add broth and thyme. Bring to boil over high heat, then continue boiling, stirring frequently until sauce is thickened, about 2 min. Pour sauce over chicken and serve.

Tuesday, February 2, 2010

Avocado-Bean wrap

2 ripe avocados
1 C fresh or jarred salsa
2 tsp oil
1 red pepper, chopped
1 C shredded carrots
1/2 tsp ground cumin
1 15 oz can black beans, rinsed
1/3 C chopped cilantro
4 whole-wheat wraps
4 C coarsely chopped or shredded romaine lettuce

1. Remove pit and peel avocados. Coarsely chop 1 avocado; mash the other avocado in a small bowl and stir in 1/4 C salsa until blended. Cover with plastic wrap and set aside.
2. Heat oil in medium skillet over medium-high heat. Saute pepper and carrots 3 minutes. Add cumin and cook 30 seconds or until fragrant. Add beans and remaining salsa. Heat through. Stir in the chopped avocado and cilantro; mix well.
3. Spread about 3 TB mashed avocado-salsa mixture on each wrap and top with 1 C lettuce. Spoon 1 C bean mixture over bottom third of wrap. Starting at bottom, roll up tightly. Place seam side down no serving platter. Serve with lime wedges.

per wrap: 424 cal, 15 g pro, 74 g carb, 20 g fiber, 14 g fat.

Spinach artichoke dip...healthier style.


    1 package (10 ounces) frozen spinach
    1 bag (14 ounces) frozen artichokes
    2 8 ounce packages light cream cheese
    1 T lemon juice
    1 small onion, minced
    3 cloves garlic, minced
    1/3 c parmesan cheese
    1/2 t red-pepper flakes
    1/2 t oregano
    salt, pepper to taste
    nonstick cooking spray
    (Optional garnishes: minced red bell pepper or chopped tomatoes)


Spray a medium pot with nonstick cooking spray. Add garlic and onions and cook over medium heat until they're translucent, about five minutes.
Put thawed and drained frozen spinach* in food processor and pulse a few times to chop. Add artichokes and pulse a few more times. The mixture should be chunky. Add spinach and artichokes to pot, along with cream cheese, oregano, red pepper and lemon juice. Heat until bubbly, then add parmesan cheese and salt and pepper to taste. Serve immediately.
Garnish with chopped red bell pepper or chopped tomatoes. (Calories not included.)
Makes 20 servings of about 2 Tablespoons.
Serve with vegetables or baked chips.

*Don't worry about getting the spinach completely dry. The extra moisture will help thin the dip.

Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 65.9
  • Total Fat: 4.2 g
  • Cholesterol: 13.3 mg
  • Sodium: 192.3 mg
  • Total Carbs: 3.8 g
  • Dietary Fiber: 0.9 g
  • Protein: 3.8 g

Friday, January 22, 2010

raspberry lemonade cupcakes

1/2 cup (1 stick) unsalted butter, at room temp
3/4 cup sugar
3 large eggs, at room temp
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 packets Crystal Light® On The Go Raspberry Lemonade mix
zest of one lemon
Frosting4 oz. Neufchâtel cheese (or cream cheese), at room temp
1/2 cup (1 stick) unsalted butter, at room temp
1 1/2 cups confectioners' sugar
2 teaspoons water
1 packet Crystal Light® On The Go Raspberry Lemonade mix

1. Preheat oven to 350 F. Line a 12-cup muffin pan with paper liners.
2. In a small bowl, whisk or sift together flour, baking powder, and salt.
3. In a large bowl, beat butter, sugar, and lemon zest with an electric mixer on high speed for 2 minutes.
4. Add eggs one at a time, beating on high speed for 30 seconds between each addition. Scrape sides of the bowl occasionally with a rubber spatula.
5. In a measuring cup, combine milk and lemonade. Mix well.
6. Add flour mixture alternately with milk mixture, beginning and ending with the flour. (You should have 3 additions of flour and 2 additions of milk.) Mix just until flour is incorporated.
7. Divide batter among muffin cups. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean (a few crumbs are fine). Cool on a wire rack. When cupcakes are completely cool, make the frosting.
8. In a large bowl, beat cream cheese and butter with an electric mixer on high speed for 20 seconds. Slowly add confectioners' sugar 1/2 cup at a time, beating on medium speed until combined.
9. In a small measuring cup, mix water and lemonade until completely dissolved. Add lemonade mixture to the large bowl. Beat on high speed until frosting is thick and creamy.

recipe found here. These are so yummy and you can change the on-the-go mix that you use to make them different each time!

Sweet Dinner Rolls

I have made this roll recipe about a million times. I was in charge of all the rolls for Thanksgiving and made them for my Christmas plates. This is my favorite roll recipe. I got it from all recipes.
  • 1/2 cup warm water (110 degrees F/45 degrees C)
  • 1/2 cup warm milk
  • 1 egg
  • 1/3 cup butter, softened
  • 1/3 cup white sugar
  • 1 teaspoon salt
  • 3 3/4 cups all-purpose flour
  • 1 (.25 ounce) package active dry yeast
  • 1/4 cup butter, softened


  1. Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start. If you do not have a bread machine and want to make more then one batch then combine your water( make sure it is at the right temperature), sugar and yeast into a separate bowl while you mix the other ingredients together. Cover and let yeast dissolve. Then add the yeast mixture. Let raise until double (about 45 mins)
  2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  3. Bake in preheated oven for 10 to 15 minutes, until golden.
The nice thing about doing it in the bread machine is that it mixes it and it raises on the cycle but it is easily doable with out one. If I want to double or make more then one batch I use my kitchen aid. These are kinda like Brittnees butterhorn rolls but requires much less butter and milk.

Wednesday, January 13, 2010

TGI Friday's Spicy Cajun Chicken Pasta

Yummo! We loved this at our house! I think one of the key ingredients for the sauce is the can of V-8 juice. At least you are getting your servings of veggies!


10 oz. cooked fettuccine (cooked al dente)

1 cup Spicy Cajun Pasta Sauce (recipe follows)

1 boneless chicken breast, cooked and sliced in strips

1 tablespoon Parmesan cheese

1 teaspoon chopped parsley

Spicy Cajun Pasta Sauce:

2 oz. olive oil

1 tablespoon fresh chopped garlic

1/2 cup coarsely chopped onion

1/2 cup coarsely chopped green peppers

1/2 cup coarsely chopped red peppers

1/8 teaspoon cayenne pepper

1 cup chicken stock

1 cup V-8 juice

cornstarch (mix about a table spoon with a couple tablespoons cold water to form a slurry)

salt and pepper, to taste


1. Prepare sauce: Heat oil in saute pan; add garlic; saute for 30 seconds; add onions and saute for 1 minute; add peppers and continue to saute for another minute. Deglaze with chicken stock and reduce to half. Add V-8 juice and cayenne pepper; bring to boil; simmer 10 minutes.

2. Thicken to consistency with cornstarch; season to taste with salt and pepper.

3. Add cooked pasta to sauce and heat through until hot.

4. Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.

I got this recipe and the Applebee's smothered chicken recipe from this site