Patty Melts

My mom would be so proud that I now like patty melts. She used to make them when we were growing up and none of the kids would eat them because we couldn't stand rye bread. As I've aged, I have really changed in terms of what tastes good to me. I like to enjoy these every now and then. I find patty melts to be very filling on their own, but I imagine you could serve these with something light on the side.

Patty Melts
Serves: 4
Adapted by: http://www.deepsouthdish.com/2010/07/classic-patty-melt.html

Ingredients
1 to 1 1/2 pounds lean ground sirloin or beef of your choice (1 pound is plenty for 4 patty melts)
1 large vidalia or yellow onion, sliced
1 tablespoon canola oil
1 tablespoon of butter, plus softened butter for the slices of bread
4 slices reduced fat swiss cheese, or your favorite kind of sliced cheese from the deli
8 slices of marble rye bread
garlic salt and pepper, to taste

Directions
-Spray a baking sheet with nonstick cooking spray. Shape meat into oval shaped patties and place in freezer for 15 minutes.
-In a large skillet or cast iron skillet, heat the oil and butter over medium high. Add onion and cook about 5 minutes, or until softened.
-Reduce heat to medium and continue to cook until onions are fully caramelized. Remove onions from cast iron skillet and keep warm in the microwave.
-Sprinkle the oval patties with garlic salt and pepper.
-Return heat to medium high and cook patties until mostly cooked through. Flip, scatter onions on top and place cheese slice on top of those. Cover the pan with a lid and finish cooking the burgers.
-Butter one side of each slice of bread and in a medium skillet, cook on medium until the bread is well browned.
-Place a patty melt in between two toasted pieces of bread and serve.

Enjoy! :)

Crock Pot BBQ Pork Ribs

I love ribs but in the winter it is way too cold to go outside and grill or smoke them. I decided I would try putting boneless ribs in the crockpot and boy were they tasty. We had these pork ribs with whole grain macaroni and cheese and some steamed green beans.

Crock Pot BBQ Pork Ribs

Ingredients
2 pounds boneless pork ribs - most fat trimmed off
1 16oz jar bbq sauce of choice (I used kc masterpiece hickory brown sugar)
1 large yellow onion, sliced

Directions
-Trim almost all of the fat off the ribs and place in bottom of the crock pot.
-Pour bbq sauce on top of the ribs.
-Sprinkle the sliced onions all on top of the bbq sauce ribs.
-Cover and cook on low for 7 to 8 hours or until pork is tender and cooked.

Enjoy! :)

Almond Crusted Banana Treat Pops

I know it's winter and probably fairly cold where you all are, but these are really a great, healthier dessert option, that can be enjoyed throughout the year.

Almond Crusted Banana Treat Pops
Adapted by: http://under400.tumblr.com/post/14170730609/eattonguyen-who-needs-ice-cream-when-you-can

Ingredients
2 bananas
Nonfat vanilla greek yogurt (1/2 cup)
crushed almonds
cinnamon

Directions
-Line a tray with parchment or wax paper
-Mix the greek yogurt and cinnamon together.
-Peel the bananas.
-Cut off an end of each banana and place a popsicle stick in them.
-Coat bananas in greek yogurt mixture and then sprinkle crushed almonds on top.
-Lay on parchment paper and freeze 45 to 60 minutes.
-The bananas will be creamy and firm, but not completely frozen.

Enjoy! :)

Whole Wheat Chocolate Raspberry Baked Donuts

Yum...breakfast foods are my absolute favorite! I don't think I can ever enough of them, regardless of what time of day it is. These healthier donuts are the perfect indulgence because you get the chocolate sweetness, but the whole grains from the wheat flour, and they are baked, not fried!

Whole Wheat Chocolate Raspberry Baked Donuts
Adapted by: http://chocolateandcarrots.com/2012/06/whole-wheat-chocolate-raspberry-baked-donuts

Ingredients
2 eggs or 4 egg whites
1 cup skim milk
2 tablespoons olive oil
2 cups whole wheat pastry flour
1/4 cup hershey's dark cocoa powder
1/3 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 cup semi-sweet chocolate chips
1/2 cup frozen raspberries

For Raspberry Glaze
1/2 cup frozen raspberries, thawed and pureed
2 to 3 cups powdered sugar

Directions
-Preheat oven to 325 degrees or preheat your automatic donut maker.
-Spray donut pan with nonstick cooking spray.
-In a mixing bowl, beat together eggs, milk, and olive oil.
-Add in remaining ingredients and stir until combined.
-Spoon batter into donut pan holes, filling just under 2/3 of the way full.
-Bake for 15 to 20 minutes.
-Cool for 5 minutes before transferring to a rack to completely cool.

For the glaze
-Combine both ingredients until blended well.
-Dip donuts in the glaze and set on parchment or wax paper to cool and harden

Devour!

Enjoy! :)

Crock Pot Cheesy Chorizo Chili

Brrrrr..........it definitely feels like winter where we live right now! Chili is one of our favorite go to meals when it's freezing and we want some good ole' comfort food.

This chorizo chili is phenomenal and always a big hit with my hubby. We serve this chili with some fritos on the side.

Cheesy Chorizo Chili
Serves: 4 to 6
Adapted by: http://sandralee.com/recipes/slow-cooker/cheesy-chorizo-chili/41

Ingredients
8 ounces Mexican chorizo sausage, casing removed
3 15oz cans cannellini beans, rinsed and drained
1 can campbell's cheddar cheese soup
1 can rotel
1 7oz can diced green chiles
1 tablespoon plus 1 teaspoon fajita seasoning  (we use McCormicks)
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon ground chipotle chile pepper
salt and pepper, to taste
Shredded mexican cheese, to top your chili
Finely chopped green onions, to top your chili

Directions:
-In a large skillet, cook and stir chorizo until browned and crumbled up. Drain any grease.
-In a slow cooker, stir together chorizo, beans, cheese soup, tomatoes, chiles, fajita seasoning, cumin, chili powder, and ground chipotle until combined.
-Cover and cook on low for 5 to 7 hours.
-Season with salt and pepper, if necessary.
-Spoon into bowls and top with cheese and green onions.
-Serve warm

Enjoy! :)

Healthy Holiday Fruit Salad

This is a delicious and healthy fruit salad that would be perfect for a holiday party or added to the menu for Christmas dinner.

Healthy Holiday Fruit Salad
Adapted by: http://www.food.com/recipe/holiday-fruit-salad-148966

Ingredients
16 ounces low-fat or nonfat vanilla yogurt
1/2 teaspoon nutmeg
1/4 cup brown sugar
1 teaspoon vanilla extract
6 to 8 red apples, cored and cut into 1/2'' cubes
1 cup green grapes, sliced in half
fresh pineapple, cored and sliced in small chunks

Directions
-Combine yogurt, nutmeg, sugar, and vanilla and mix well.
-Pour mixture over prepared fruit in a mixing bowl. Make sure to toss to cover entire contents of bowl.
-Chill in the refrigerator until time to serve.
-You can sprinkle a little extra nutmeg on top just before serving.

Enjoy! :)

Crock Pot Orange Chicken

A little advice to the ladies, when you become pregnant, use your crock pot as much as possible. I can't tell you how many times I've appreciated my crock pot and how I can put something in it in the morning and it's ready when we get home from work. Most days I am exhausted and not in the mood to cook. This keeps us from having to order takeout or go grab fast food, which is good because I  need to be eating more nutritional foods for my growing boy. :)

This orange chicken was delicious. We cooked some brown rice in the rice cooker and my husband steamed a bag of stir fry veggies that are fresh from the produce section at the store. It was delicious, balanced, and made my night.

Orange Chicken
Adapted by: http://team-t-adventures.blogspot.com/2010/03/crock-pot-orange-chicken.html

Ingredients
3 or 4 boneless, skinless chicken breasts, cut into small chunks
1/3 cup white whole wheat flour
olive oil
1/2 tsp salt
1 teaspoon balsamic vinegar
3 tablespoons ketchup
6oz frozen orange juice concentrate (thawed or defrost in the microwave for 30 to 45 seconds)
4 tablespoons brown sugar

Directions
-In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup.
-Place flour in a small bowl and cover all chicken pieces with the flour.
-Place oil in a sauce pan over medium high heat. Place covered chicken pieces in the saucepan and brown all the chicken pieces until all sides are browned.
-Place chicken pieces in the crock pot and pour sauce over the mixture. Stir and cook on low for 5 to 6 hours, or on high for 2 to 3 hours.
-Serve

Enjoy! :)

Garlic Lemon Stuffed Chicken Breasts

These chicken breasts are incredibly cheesy, moist, and tasty. We had these simple breasts with some peas and roasted carrots.

Garlic Lemon Stuffed Chicken Breasts
Serves: 4
Adapted by: http://jujugoodnews.com/garlic-lemon-double-stuffed-chicken/

Ingredients
4 boneless, skinless chicken breast
4 oz light or fat free cream cheese, cut into 1/2'' slices
4 oz reduced fat cheddar cheese, cut into 1/2'' slices
1/2 cup milk
3/4 cup italian seasoned breadcrumbs
1/3 cup reduced fat parmesan cheese, grated
1 tablespoon minced garlic
1/3 cup butter, melted
1 tablespoon lemon juice
1/4 teaspoon garlic salt
1/4 teaspoon paprika

Directions
-Preheat oven to 350 degrees. Coat a baking dish with nonstick spray or thin coat of olive oil.
-Cut each chicken breast almost in half (butterfly). Place one slice each of cheddar cheese and cream cheese into the center of each chicken breast. Set aside.
-Pour milk into a small bowl.
-In a separate bowl, combine breadcrumbs and parmesan cheese.
-Carefully dip each breast into the milk and then the breadcrumbs mixture, to coat evenly.
-Place each coated chicken breast in the baking dish and tuck edges under to seal.
-Melt butter in the microwave and stir in the lemon juice and garlic. Drizzle over all of the coated chicken pieces.
-Season all chicken with garlic salt and paprika.
-Bake for 30 minutes, or until no longer pink in the center and cooked thoroughly.

Enjoy! :)

Chunky & Creamy Potato Salad

Perfect side dish for some smoked ham!

Chunky & Creamy Potato Salad
Adapted by: http://bookcooking.net/showthread.php?tid=5291

Ingredients
3 pounds yellow mini potatoes
12 slices center-cut, lean bacon
5 hard-boiled eggs, chopped
1 cup broccoli florets, chopped
1 cup reduced fat cheddar cheese, diced or shredded
1 8oz bottle ranch salad dressing (I use light ranch)
2 1/2 teaspoons dried dill weed
1/2 tsp salt
1/2 tsp black pepper

Directions:
-Place potatoes in a saucepan of lightly salted water, bring to a boil, and cook until tender, or about 15 to 20 minutes. Drain potatoes and let cool.
-Place bacon in a deep skillet and cook until browned and crisp, or about 10 minutes. Drain grease on a paper towel lined plate. Chop up cooked bacon.
-In a large bowl, combine cooled potatoes, bacon, hard boiled eggs, broccoli, cheddar, ranch dressing, dill, salt and pepper until combined and serve.
-Refrigerate leftovers.

Enjoy! :)

Healthy Morning Muffins

Muffins are a great breakfast choice, when you make them healthy, because you can grab and go, which is usually how it goes for people on the work days. These muffins are simple but taste wonderful. I like to have one of these muffins with some scrambled eggs or turkey sausage.

Healthy Morning Muffins
Adapted by: http://www.marthastewart.com/339779/healthy-morning-muffins

Ingredients
Nonstick cooking spray
1 cup white whole wheat flour
1/4 cup all purpose flour
1/2 cup dark brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp nutmeg
1/2 teaspoon salt
1 cup old-fashioned rolled oats
1/2 cup raisins
3 tablespoons extra virgin olive oil OR canola oil
1 large egg
1/3 cup skim milk
4 carrots, peeled and shredded
1 medium ripe banana, mashed

Directions
-Preheat oven to 400 degrees.
-Coat a 12 cup muffin pan with cooking spray or use cupcake liners.
-In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt.
-Stir in oats and raisins.
-Add milk, oil, egg, carrots and banana. Stir until combined well.
-Fill each muffin cup.
-Bake about 22 to 25 minutes, or until toothpick inserted comes out clean.
-Serve muffins warm

Enjoy! :)

Baked Tortellini

This is one of the most simple dinners you could make and it really is tasty and filling.

Baked Tortellini
Serves 4 to 6
Adapted by: http://www.turbochef.com/residential/recipes/dish.aspx?ID=83

Ingredients
20 oz fresh tortellini, your choice of filling (I use Buittoni chicken, spinach, and herb tortellini)
15oz jar alfredo sauce, your choice (I use Barilla reduced fat alfredo sauce)
4 oz proscuitto, diced (get this from your local deli)
8 oz reduced fat shredded mozzarella cheese

Directions
-Cook pasta according to directions on box. Drain water and add jar of alfredo sauce and diced proscuitto and mix well together.
-Pour mixture into a baking dish that was sprayed with nonstick cooking spray.
-Top mixture with shredded  mozzarella cheese
-Bake in the oven for 25 to 30 minutes or until bubbly and warm.

Enjoy! :)

Honey Ham & Cheddar Panini

I love deli sandwiches, especially for lunch. I've missed them so much since I got pregnant because I can only have deli meat if it has been heated up, which isn't what I always want for my sandwich. This ham and cheddar panini is really tasty though and hit the spot for supper.

We had these ham and cheddar panini's with some fresh apple slices with almond butter.

Honey Ham & Cheddar Panini
Serves 2
Adapted by: http://www.skinnymommy.com/2012/04/honey-ham-cheddar-panini.html

Ingredients
Bread of choice (we used Trader Joe's sprouted wheat bread)
Honey Baked Ham Slices - 6 slices or 3 per sandwich
2 thin slices of deli cheddar cheese
Spicy mustard
handful of baby spinach leaves
light butter or extra virgin olive oil

Directions
-Preheat panini press
-Spread mustard on two slices of bread.
-Pile on ham, spinach, and cheese on each of the two slices.
-Top both sandwiches with both remaining pieces of bread.
-Spread light butter or some brush olive oil on the outside pieces of the bread.
-Heat in panini press for 4 to 6 minutes or until melted and heated through.

Enjoy! :)

Cinnamon Swirl Banana Bread

First off, I want to apologize for not posting as many recipes this past month. I am currently in my late second trimester of pregnancy and just not feeling like doing much cooking/baking. I promise to keep providing some good recipes, but they may be a few days apart.

Cinnamon Swirl Banana Bread
Adapted by: http://sallysbakingaddiction.com/2012/09/11/cinnamon-swirl-banana-bread/

Ingredients
2 cups white whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon lite salt
1 teaspoon cinnamon
1/2 cup light brown sugar (I reduce to 1/3 cup)
4 tablespoons unsalted butter, at room temperature
2 large eggs or 4 large egg whites
1 1/2 cups mashed ripe banana (3 large bananas)
1/3 cup vanilla greek yogurt (I used chobani nonfat vanilla)
1 teaspoon vanilla extract

1/4 cup granulated sugar
1 teaspoon cinnamon

1/2 cup powdered sugar
1 tablespoon heavy cream or milk (I only had milk and it worked fine)

Directions:
-preheat oven to 350 degrees.
-Spray a loaf pan with nonstick spray and set aside.
-In a mixing bowl, combine the flour, baking soda, salt, and cinnamon.
-In a large mixing  bowl, combine the brown sugar and butter and beat together with a mixer on medium speed. Add eggs, one at a time, beating after each addition.
-With a spoon, stir in banana, yogurt, and vanilla. Slowly add dry ingredients and do not overmix. You just want it to be combined.
(batter will be thick)
-Spoon half the batter into the loaf pan.
-Sprinkle the cinnamon and sugar ingredients on top of the batter. Pour remaining batter on top of the mixture.
-Bake for 40 to 45 minutes or until wooden toothpick comes out clean. Cool on wire rack completely.
-Mix together powdered sugar and milk until you reach desired thickness of icing and drizzle over cooled banana bread.
-Slice and serve

Enjoy! :)

Butter Pecan Sweet Potatoes

You all know how much I love me some sweet potatoes. I like them savory or sweet. This would be an ideal side dish for Turkey day later this week. These babies won't disappoint!

Butter Pecan Sweet Potatoes
Adapted by: http://kimmccrary.blogspot.com/2010/05/perfect-day.html

Ingredients
5 pounds sweet potatoes
olive oil
course salt
2 tablespoons butter, cut into small pieces
2 tablespoons brown sugar
1/3 cup chopped pecans
1/8 teaspoon red cayenne pepper

Directions
-Preheat oven to 400 degrees.
-Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil and season with salt.
-Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25-30 minutes.
-Sprinkle with butter, brown sugar, pecan pieces and cayenne pepper, dividing evenly. Bake until sugar is carmelized and hard, about 10 minutes. Toss gently; serve immediately.

Enjoy! :)

Cornbread Stuffing with Apples & Pecans

Stuffing is so good, especially with Thanksgiving just around the corner. You can make it so many different ways and everyone has their own preference. This is one of my favorites.

Cornbread Stuffing with Apples & Pecans
Adapted by: http://mysanfranciscokitchen.com/corn-bread-stuffing/

Ingredients
1 box or bag of cornbread stuffing (I use Pepperidge Farm)
1 stick unsalted butter
1/2 cup olive oil
1 yellow onion, chopped
1 cup celery, chopped
1 apple, peeled and chopped finely
1/2 cup pecans
2 cups reduced sodium chicken broth

Directions
-Preheat oven to 350 degrees.
-In a saute pan, add butter and olive oil.
-Add onions and celery to the saute pan and saute for about 7 to 8 minutes, or until softened.
-Add apples, pecans, and stuffing and stir together well.
-Add chicken broth and stir until all is moistened.
-Pour into a greased baking dish and cover with foil.
-Bake 30 minutes, remove from oven and take foil off and bake an additional 15 minutes.
-Serve

Enjoy! :)

Black Pepper Chicken

This is one of my favorite "asian-inspired" meals to make in my house. We devour it every time we make it. It tastes wonderful over some brown or fried rice and we always have steamed edamame or asian-veggie medley on the side. You won't be disappointed.

Black Pepper Chicken
Serves: 4
Adapted by: http://blogchef.net/how-to-cook-chinese-food/

Ingredients
1 pound boneless chicken breasts
6 tablespoons cornstarch
1 white onion, diced
1 cup frozen peas and carrots, thawed
Canola oil

1/4 cup oyster sauce
2 teaspoons reduced sodium soy sauce
1 teaspoon black pepper (use less if you aren't a big fan of pepper)
1 teaspoon rice wine or sake

Directions
-In a small bowl, combine oyster sauce, soy sauce, pepper and rice wine. Stir together and set aside.
-Cut chicken breasts into 1'' cube pieces and toss in a mixing bowl with cornstarch to coat.
-Add a small layer of canola oil to a large saute pan and heat over medium high heat.
-Add chicken pieces and fry until cooked through. Drain on a towel lined plate, to soak up extra oil.
-Add the onion to the saute pan and saute for 1 minute or until softened. Add peas and carrots and heat thoroughly.
-Add chicken and sauce to the saute pan and mix all together.
-Serve warm

Enjoy! :)

Jalapeno Cheddar Parmesan Cornbread Muffins

Nothing like some delicious cornbread muffins to go with a soup or stew on a cold day. These are amazing and my husband, who doesn't even like cornbread, goes nuts over these.

Jalapeno Cheddar Parmesan Cornbread Muffins
Makes: 12 muffins
Adapted by: http://damndelicious.tumblr.com/post/22570030620/muffin-monday-jalapeno-cheddar-parmesan-cornbread

Ingredients
1 cup white whole wheat flour OR all purpose flour
1 cup cornmeal
1 tablespoon baking powder
salt and pepper, to taste
6 tablespoons light butter, melted
1 cup lowfat buttermilk
2 tablespoons pure honey
2 large eggs
1 jalapeno, seeded and diced
1/4 cup grated reduced-fat Parmesan cheese
1/2 cup reduced fat, shredded cheddar cheese

Directions:
-Preheat oven to 400 degrees
-Line a muffin tin with liners and set aside.
-In a mixing bowl, combine the flour, cornmeal, baking powder, salt and pepper, to taste. Mix together.
-In a small mixing bowl, combine the butter, buttermilk, honey and eggs. Whisk together well.
-Pour wet ingredients into dry ingredients and stir just until moistened.
-Add in jalapeno, parmesan and cheddar cheeses, and toss to combine.
-Scoop batter into each muffin cup
-Add additional shredded cheese or diced jalapenos on top of each cornbread muffin.
-Bake in oven for 12 to 15 minutes.
-Serve warm

Enjoy! :)

Pumpkin Pancakes

I had brunch with some of my sorority sisters from college this weekend. We went to First Watch and I opted for their fall special, which was pumpkin pancakes. I was not disappointed. I instantly knew I wanted to go home and try to make some homemade the next day for breakfast. This was the recipe I used and we devoured them.

Pumpkin Pancakes
Serves: 8 to 10 pancakes
Adapted by: http://sweetpeaskitchen.com/2010/10/pumpkin-pancakes/

Ingredients
1 1/4 cups white whole wheat flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon lite salt
1/8 teaspoon nutmeg
1 cup skim milk
6 tablespoons pure pumpkin (I use Libby's canned pumpkin)
1 tablespoon melted butter
1 egg
1/2 cup chopped walnuts, optional
Maple syrup or pumpkin butter, for serving

Directions:
-Whisk together flour, sugar, baking powder, cinnamon, ground ginger, salt, and nutmeg.
-In a separate bowl, combine the milk, pumpkin, melted butter and egg. Fold the wet mixture into the dry mixture.
-Stir just until moistened
-Preheat a skillet over medium heat.
-Pour 1/4 cup batter for each pancake. Cook about 3 minutes per side.
-Serve with butter, maple syrup, chopped walnuts, and/or pumpkin butter.

Enjoy! :)

Taco Meatloaf

Meatloaf is never made the same way when I cook it. I have tons of different recipes I use when making meatloaf for dinner. This is a new meatloaf recipe we recently tried and we really enjoyed how different it was. It was really tasty. We  had this meatloaf with some spanish rice and mexicorn blend.

Taco Meatloaf
Serves: 4 to 6
Adapted by:http://stopcents.blogspot.com/2012/10/taco-meatloaf-recipe-yo.html?showComment=1351522715467

Ingredients
1 pound ground turkey breast or lean ground beef (we used lean ground beef)
3/4 cup Reduced-fat Shredded cheddar cheese (we used reduced fat mexi-cheese blend)
1/2 red onion, diced
1 small green bell pepper, diced
1 packet reduced sodium taco seasoning OR make your own taco seasoning mix
1/2 cup salsa, of your choice

Directions
-Preheat oven to 375
-In a large mixing bowl, combine ground meat, diced onions and peppers, taco seasoning, and salsa. Add salt and pepper, to taste. Stir all together.
-Put half of the meat mixture into a 9x5 loaf pan and form into a meatloaf.
-Top the half of the meat mixture with half of the shredded cheese.
-Put remaining half of meat mixture on top and form together.
-Add the additional cheese on top of the meatloaf
-Bake in oven for 45 to 60 minutes, or until cooked through.
-Serve warm

Enjoy! :)

Pasta Zucchini Mushroom Toss with Garlic-Herb Sauce

This is a super simple meal that can easily be enjoyed by itself or you can cook up a small portion of grilled steak or chicken to go along with this. We find that this is plenty on it's own.

Pasta Zucchini Mushroom Toss w/Garlic-Herb Sauce
Serves: 4
Adapted by: http://www.food.com/recipe/pasta-zucchini-mushroom-toss-with-garlic-herb-sauce-for-one-236903

Ingredients
1 tablespoon extra virgin olive oil
1/2 tablespoon minced garlic
1/2 cup fresh mushrooms, washed and sliced
1/2 cup zucchini, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon red pepper flakes
2 cups cooked angel hair pasta (or pasta of choice) we always use whole wheat/whole grain linguini
Salt and pepper, to taste

Directions
-In a large saute pan, heat olive oil and garlic over medium-high heat.
-Add mushrooms and zucchini and saute for 5 minutes, stirring frequently.
-Add all seasonings to the pan and stir together well.
-Cook pasta according to directions on box. Drain well.
-Add cooked pasta to the pan and toss all together.
-Serve warm

Enjoy! :)

Sugar & Spice Cake

This cake is perfect to enjoy with your late morning coffee or afternoon tea. It's delicious, moist, and so simple and tasty.

Sugar & Spice Cake
Serves: 12
Adapted by: http://www.livebetteramerica.com/recipes/sugar-and-spice-cake/f765d897-ac89-4f7e-990e-ac05d165597d?nicam2=Email&nichn2=Core&niseg2=LBA&nicreatID2=LBA_10_31_2012

Ingredients
3/4 cup white whole wheat flour
1/2 cup all purpose flour
3/4 cup granulated sugar
3 teaspoons ground cinnamon
1/4 teaspoon lite salt
1/2 cup shortening
3/4 cup fat free plain yogurt or light sour cream
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs

Directions
-Heat oven to 350 degrees.
-Grease bottom and sides of a 9-inch round pan; lightly flour.
-In a mixing bowl, combine the flours, sugar, cinnamon and salt.
-Cut in shortening, using a pastry blender or two forks to make the shortening combine with the dry ingredients. It will look like little peas when it is ready. Reserve 1/3 cup of this mixture.
-Stir in the remaining ingredients into the flour/shortening mixture until well blended.
-Pour into pan and sprinkle the reserved flour mixture over the batter.
-Bake in the oven for 30 to 35 minutes or until toothpick inserted comes out clean.
-Best when served warm out of the oven

Enjoy! :)

Taco Quesadilla Pizza

Here is a fun spin on a Mexican-style pizza. It's absolutely delicious and I think  you will really enjoy this recipe.

Taco Quesadilla Pizza
Serves: 2 quesadilla pizzas or 4 servings
Adapted by: http://www.ziplist.com/recipes/666188-Taco_Quesadilla_Pizzas

Ingredients
1/2 pound lean ground beef OR ground turkey breast
1 tablespoon homemade taco seasoning OR 1/2 store bought packet (try to use reduced sodium kind)
1/4 cup water
4 8-inch tortillas (we use low carb, wheat tortillas)
1 cup shredded cheddar cheese or mexican style cheese, preferably reduced-fat
1/2 cup refried beans (we use the 98% fat free kind)
3/4 cup salsa
1 tomato, diced
4 green onions, sliced

Directions
-Brown hamburger meat in a skillet over medium heat. Cook until finished and drain all grease.
-Mix in seasoning and water with the cooked meat. Heat for about 8 minutes.
-Sprinkle 1 cup of cheese over two tortillas followed by some hamburger mixture and 1/4 cup of salsa.
-Spread the refried beans on the remaining two tortillas and place them on top of the meat covered ones, with bean sides down.
-Place each taco quesadilla in a large skillet and heat until cheese has melted and tortillas are golden brown.
-Spread the remaining salsa over the prepared taco quesadillas, sprinkle on additional cheese, and diced tomatoes and green onions.
-Serve hot

Enjoy! :)

Sausage Topped Baked Potatoes

Here is a simple and delicious meal that is incredibly filling and so quick to make.

Sausage Topped Baked Potatoes
Serves: 4
Adapted by: http://recipesplusmore.blogspot.com/2012/10/sausage-topped-baked-potatoes.html

Ingredients
4 baking potatoes
1 tablespoon extra virgin olive oil
1 cup chopped onions
1 green bell pepper, chopped
16oz fully cooked sausage crumbles (we used turkey sausage crumbles to make these healthier)
1 cup reduced-fat shredded cheese

Directions
-Wash and pierce potatoes with a fork. Place in microwave and bake for 12 -15 minutes or until all potatoes are tender and cooked.
-In a large skillet, add the olive oil. Add onions and peppers and saute until tender, or about 5 minutes.
-Add sausage to the skillet and heat through.
-Add shredded cheese to skillet and stir until cheese is melted and all ingredients combined.
-Cut open baked potato and fluff with a fork. Top each with sausage mixture.
-Serve hot

Enjoy!

Corn & Chicken Chowder

The past 3 or 4 days have been in the high 70's and low 80's, but now the weather has suddenly turned cold and very blustery. Soup is the first thing I think of on colder days. This chowder recipe is perfect to warm you up and is so filling that you don't need anything else with it.

Corn & Chicken Chowder
Serves: 6
Adapted by: http://bunsinmyoven.com/2011/02/18/corn-and-chicken-chowder/

Ingredients
30 oz can of corn or 30oz bag of frozen corn (we always prefer frozen over canned)
6 slices of center-cut, lean bacon, chopped
8 scallions, sliced thin, separating the green parts from the white parts
3 medium to large potatoes, peeled and chopped into small chunks
2 tablespoons white whole wheat flour OR all purpose flour
3 cups of reduced-fat milk
2 cups reduced sodium chicken stock
2 teaspoons Old Bay seasoning
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
4oz can chopped green chiles
2 cups of cooked chicken, shredded or chopped into bite size pieces
salt and pepper, to taste
Reduced-fat, grated cheddar cheese, for garnish

Directions
-In a large stock pot or dutch oven, cook bacon on medium  heat until crisp. Remove from pan but leave grease drippings in for flavoring purposes. Set aside.
-Place potatoes and white portion of scallions in the stock pot/dutch oven and cook on medium heat for 2 to 3 minutes.
-Sprinkle in flour and cook 1 additional minute, stirring or whisking constantly.
-Pour in milk, chicken stock, old bay, thyme, parsley, cayenne, salt and pepper, and stir well. Bring to a boil, stirring constantly.
-Reduce heat to low and simmer for 15 to 20 minutes or until potatoes are nice and tender. Add corn, chicken, and green chiles. Stir well.
-Cook an additional 5 minutes or so.
-Spoon chowder into soup bowls and top with grated cheese and green parts of scallions, if desired.
-Serve hot

Enjoy! :)

Honey-Soy Carrots & Sugar Snap Peas

This is an unusual veggie side dish that is extremely tasty. It has an asian flair to it and goes well with teriyaki pork chops and some veggie fried rice.

Honey-Soy Carrots & Sugar Snap Peas
Serves: 3-4
Adapted by: http://www.janssushibar.com/honey-soy-carrots-sugar-snap-peas/

Ingredients
1 cup carrots, peeled and cut into 1/2 inch coins
1 cup sugar snap peas, trimmed
1 tablespoon reduced sodium soy sauce
1 tablespoon pure, raw honey
1/2 cup reduced sodium chicken broth
salt and pepper, to taste

Directions
-Place carrots in a small skillet with the chicken stock and bring to a boil. Lower heat and cook until carrots are tender-crisp, or about 3 minutes.
-Add sugar snap peas and cook until peas are cooked and most of the chicken broth is cooked away, or another 3 minutes.
-Reduce heat to low and add the soy sauce and honey.
-Toss all veggies together with the sauce until evenly glazed.
-Season with salt and pepper and serve warm.

Enjoy! :)

Crockpot Stuffed Bell Peppers

Another great all-in-one dinner that is made in the crockpot! Perfect for those busy weeknights when you just want something home cooked and simple.

Crockpot Stuffed Bell Peppers
Serves: 4
Adapted by: http://www.katrina-runs.com/sweet-peppers

Ingredients
4 large bell peppers (I used green but you could use any color you prefer)
1 pound lean ground beef OR ground turkey breast (I used ground turkey breast to be healthier)
1 can petite diced tomatoes, drained but reserve the juice
1 cup whole kernel corn (can be canned or frozen, just make sure to drain well)
1/2 cup cooked brown rice
1/2 cup black beans, drained
1 tablespoon chili powder
1 cup shredded, reduced-fat cheese (any kind you prefer, we used sharp cheddar)
salt and pepper, to taste

Directions
-In a large saucepan, ground the beef or turkey until cooked through. Drain all grease.
-Pour half of the tomatoes into the saucepan.
-Add corn, rice, beans, spices, and cheese to the saucepan.
-Heat through.
-Cut the tops of the peppers and remove the core/seeds.
-Pack meat mixture into each of the peppers, filling all the way up.
-Pour the remaining tomatoes and the juice in the bottom of the crockpot.
-Place each bell pepper into the crockpot.
-Cook on low for 6 hours or on high for 3 to 4 hours.
-Top each stuffed pepper with additional shredded cheese, if desired.
-Serve hot

Enjoy! :)

Mustard Rosemary Chicken w/Potatoes & Carrots

I love all in one dinners, where you don't have to worry about any sides, unless you really think you need anything additional. This one dish dinner is so delicious and perfect for the chilly fall weather.

Mustard Rosemary Chicken w/Potatoes & Carrots
Serves: 4 - 6
Adapted by: http://www.macaroniandcheesecake.com/2009/11/mustard-rosemary-chicken-with-carrots-potatoes.html

Ingredients
6 whole carrots, washed and peeled, cut into thirds
1 tablespoon, plus 1 teaspoon, extra virgin olive oil
1/4 teaspoon lite salt
1/4 cup dijon mustard
4 cloves of garlic, minced
1 1/2 teaspoons chopped fresh rosemary, plus 3 sprigs
4 skinless boneless chicken thighs
4 to 6 skinless drumsticks
8 yukon gold or red potatoes, halved
1 lemon
black pepper

Directions
-Preheat oven to 425 degrees.
-In a small bowl, toss together carrots, 1 teaspoon olive oil and 1/8 tsp lite salt. Spread out on a baking sheet and roast in the oven for 10 to 15 minutes.
-In another small bowl, combine mustard, garlic, rosemary, 1/8 tsp salt, 1/8 tsp pepper, and 2 tsp olive oil.
-Rub mustard mixture on all of the chicken pieces.
-Toss remaining oil and potatoes in a bowl.
-Remove baking sheet from oven and add potatoes and chicken pieces. Also, add sprigs of rosemary.
-Bake in oven until chicken is golden brown or about 45 minutes.
-Squeeze fresh lemon juice on top of the entire baking sheet when completely cooked.
-Serve hot

Enjoy! :)

Cherry Almond Vanilla Cupakes w/Cherry Almond Butter Frosting

Cupcakes are one of my favorite desserts to make from scratch. They are so easy to make and you can literally make so many different flavors/frostings. These are one of my absolute favorite cupcake recipes that I make from time to time.  Since cupcakes make a lot, I always have Bryan take some to his coworkers and I do the same.

Cherry Almond Vanilla Cupcakes
Serves: 24 cupcakes
Adapted by: http://www.bhg.com/recipe/cupcakes/cherry-almond-vanilla-cupcakes/

Ingredients
1/2 cup butter
4 egg whites
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon lite salt
1/4 teaspoon baking soda
3/4 cup buttermilk
1/3 cup maraschino cherry juice
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
12 maraschino cherries, halved
1 recipe Cherry-Almond Butter Frosting - to follow

Directions
-Allow butter and egg whites to stand at room temperature for 30 minutes.
-Line 24 muffin cups with cupcake liners.
-In a medium mixing bowl, combine the flour, baking powder, salt and baking soda.
-In a 2-cup measuring cup, combine buttermilk and cherry juice; set aside.
-Preheat oven to 350 degrees.
-In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
-Add sugar, vanilla and almond extract; beat until combined. Add egg whites, one at a time, beating after each addition.
-Add flour mixture and buttermilk mixture, alternately, beating on low speed until combined.
-Spoon batter into lined muffin cups.
-Press a cherry half into batter in each muffin cup.
-Bake 15 to 18 minutes or until completely cooked. Cool on wire rack until completely cooled.
-Frost with desired frosting or frosting recommended below.

Cherry Almond Butter Frosting

Ingredients
1/2 cup butter, softened
4 cups powdered sugar
3 tablespoons maraschino cherry juice or milk
1/2 teaspoon almond extract

Directions
-In a large mixing bowl, beat butter with an electric mixer on medium speed until smooth and creamy. Gradually add 1 cup of powdered sugar at a time, beating well after each cup.
-Beat in maraschino cherry juice and almond extract.
-If frosting is too thick, add a splash of milk until desired consistency is reached.
-Frost all 24 cupcakes and serve

Enjoy! :)

Turkey Marsala

Have any of you ever tried Turkey Marsala before? I had never eaten any marsala dish before that didn't contain chicken. This was a welcome change and we enjoyed the meal thoroughly. We had this turkey recipe with some skinny buttermilk garlic mashed potatoes and oven roasted carrots.

Turkey Marsala
Serves: 4
Adapted by: http://www.honeysucklewhite.com/RecipeDetail.aspx?recipe_id=67265

Ingredients
1 package Honeysuckle white thin cut turkey breast slices or cutlets
1/2 teaspoon lite salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 cup white whole wheat flour OR all purpose flour
2 tablespoons butter
1/2 cup Marsala wine, divided, or chicken broth
1/4 cup chicken broth
1 can (8oz) sliced mushrooms, drained

Directions
-In a mixing bowl, combine the flour, salt, pepper, and garlic powder.
-Coat each turkey breast or cutlet until covered completely with flour mixture.
-In a large saucepan, add butter and melt over medium high heat. Brown all the turkey cutlets, turning once to cook evenly on each side. Cook until done.
-Add 1/4 cup Marsala wine and cook on high for 1 minute.
-Remove turkey from the pan and place on a plate to keep warm.
-Add the remaining Marsala wine and chicken broth into saucepan. Scrape up the bits on the bottom of the pan and bring to a boil. Add mushrooms and boil for 1 or 2 minutes.
-Pour marsala glaze over turkey cutlets and serve.

*This would taste great over any kind of pasta

Enjoy! :)

Quick Italian Peas

I've discovered a new love for peas lately. I am not sure if it is because I am pregnant or what, but we have been eating them a lot more than we used to. This is a quick and easy side dish that would pair well with just about main course.  We had this pea side dish with some oven baked ham and whole grain cornbread.

Quick Italian Peas
Serves: 6
Adapted by: http://www.budgetsavvydiva.com/2012/04/quick-italian-peas-recipe/

Ingredients
1 tablespoon extra virgin olive oil
1 shallot, thinly sliced
2 cloves of garlic, minced
16oz bag frozen peas
2 tablespoons reduced sodium chicken broth
salt and pepper, to taste

Directions
-In a large saucepan, add oil and shallots over medium heat. Saute for 5 or 6 minutes.
-Add minced garlic and cook 1 additional minute.
-Add frozen peas, chicken broth, salt, and pepper. Stir together well.
-Cover saucepan and cook for 10 minutes.
-Serve hot.

Enjoy! :)

Ham, Veggie & Cheese Breakfast Quesadillas

We usually have one meal each week where we use whole wheat flour tortillas. I always end up wondering what to do with the leftover tortillas, so that they don't go bad. Most of the time I just scramble up some eggs with assorted veggies and have breakfast tacos. Every now and then I get less lazy and cook up breakfast quesadillas. These breakfast quesadillas are a wonderful breakfast that fills you up. You can honestly fill them with just about any toppings, to include assorted veggies, spinach, cheeses, breakfast meats, etc...

Serve these up with a nice tall glass of fresh orange juice and you have a quality breakfast.

Ham, Veggie & Cheese Breakfast Quesadillas
Serves: 2
Adapted by: http://www.goodlifeeats.com/2011/04/breakfast-burrito-quesadillas.html

Ingredients
4 whole eggs
1/4 teaspoon lite salt
1/8 teaspoon black pepper
2 tablespoons skim milk
1 tablespoon butter
1/4 cup green bell pepper, diced
4 whole wheat flour tortillas OR whatever tortillas you prefer
4 oz shredded colby/pepper jack cheese OR whatever cheese you prefer
3 green onions, sliced thin
1/2 cup lean ham, diced

Directions
-In a medium mixing bowl, combine eggs, salt, pepper, and milk. Whisk together until combined.
-Add half of the butter to a saute pan and melt over medium heat. Add the egg mixture and bell pepper. Use a wooden spoon or spatula to push eggs from one side to the other, until cooked or about 2 minutes.
-Divide egg mixture between two of the tortillas, laying the egg mixture on top, followed by cheese, onion, and ham. Top each tortilla with each of the remaining tortillas.
-In a skillet, add the other portion of butter and melt over medium heat. Add one quesadilla at a time to the pan and cook until golden and brown. Should take 3 to 4 minutes per side, flip and repeat.
-Repeat process for remaining quesadillas.
-Cut into 4 or 6 wedges and serve warm.

Enjoy! :)

Veggielicious Turkey Burgers

I love grilled burgers but with the weather changing rapidly, it looks like the days of grilling are almost over. We had some nice weather and decided to try these turkey burgers. I love all the veggies that are incorporated into the burgers and the flavor you get from them being there. We had these healthy and delicious turkey burgers on whole wheat hamburger buns and some sweet potato fries on the side. It was the perfect meal.

As always, you could swap out ground turkey breast for ground beef.

Veggielicious Turkey Burgers
Serves: 5 or 6
Adapted by: http://tastykitchen.com/recipes/main-courses/veggilicious-turkey-burgers/

Ingredients
1/2 yellow onion, finely diced
2 cloves of garlic, minced
1 small red bell pepper, seeded and finely diced
1 small green bell pepper, seeded and finely diced
1 small zucchini, grated and all excess water removed
1/2 teaspoon dried rosemary
1 pound lean ground turkey breast
1 whole egg
1/3 cup wheat breadcrumbs OR whatever breadcrumbs you use
1 tablespoon extra virgin olive oil
1 teaspoon lite salt
1/4 teaspoon black pepper
whole wheat hamburger buns
Your favorite condiments for on top of burgers - we added bbq sauce and some center cut bacon that we cooked up and made these like bbq bacon burgers

Directions
-In a large mixing bowl, combine the onion, garlic, bell peppers, zucchini and rosemary and mix well.
-Add the ground turkey, egg, breadcrumbs and olive oil. Season with salt and pepper.
-Make 5 or 6 turkey burger patties.
-Grill turkey burgers on a preheated grill or on a george foreman grill inside. Cook until no pink and juices run clear. It took about 15 minutes total to cook our burgers.
-Serve hot with your favorite condiments.

Enjoy! :)

Garlic Cilantro Lime Rice

Chipotle is on the list of my favorite places to eat out. I think this rice recipe reminds me a lot of the rice they serve at Chipotle. We cooked this rice dish up with some sauteed chicken strips with peppers and onions and I heated some black beans up. We made chicken and rice bowls and they were delicious. Do what you wish with this rice side dish. It would be just as tasty on its own.

Garlic Cilantro Lime Rice
Serves: 8
Adapted by: http://www.foodnetwork.com/recipes/ree-drummond/garlic-cilantro-lime-rice-recipe/index.html

Ingredients
1 tablespoon canola oil
3 cloves of garlic, minced
1 large onion, chopped
2 cups brown long-grain rice
1/2 teaspoon lite salt
3 to 4 cups reduced sodium chicken broth
juice of 3 limes
chopped cilantro, for garnish

Directions
-Heat oil in a large skillet over medium heat. Add garlic and onions and cook for 4 minutes.
-Reduce heat to low and add rice and salt. Brown the rice for 3 minutes, stirring constantly to prevent sticking/burning.
-Add 2 cups of broth and the juice of 2 limes and bring to a boil. Reduce heat and cover. Simmer for 10 to 15 minutes or until rice is done. Add more chicken broth, if needed to finish cooking the rice.
-Just before serving, stir in additional juice of 1 lime and chopped cilantro. Stir together and serve hot.

Enjoy! :)

Sparking Cider Pound Cake w/Glaze

This dessert recipe is scrumptious. It isn't heavy like a traditional pound cake and it has a slight difference in taste with the cider. This could be enjoyed with a glass of nice hot apple cider with a cinnamon stick.

Sparking Cider Pound Cake w/Glaze
Adapted by: http://www.chef-in-training.com/2012/08/sparkling-cider-pound-cake-with-sparkling-cider-glaze/

Ingredients
1/2 cup butter, softened
1/4 cut shortening
1 cup granulated sugar
2 eggs
1/4 teaspoon lite salt
1/4 teaspoon baking powder
1/2 cup all purpose flour
1 cup white whole wheat flour
1/2 cup sparking cider

Glaze
1 1/2 cups powdered sugar
1/4 cup sparking cider

Directions
-In a large mixing bowl, cream together butter, shortening and sugar, until blended and smooth.
-Beat in eggs, one at a time.
-In a small bowl, combine salt, baking powder and flours together.
-Add flour mixture to the wet mixture until blended.
-Add sparking cider and blend well.
-Pour batter into a greased and floured loaf pan.
-Bake in oven at 350 degrees for 45 to 50 minutes, or until a toothpick inserted comes out clean. Cool for 10 minutes and then transfer to a baking rack to cool the rest of the way.
-While cake is cooling, mix powdered sugar and cider to create a glaze.
-Once the cake is completely cooled, pour glaze over it.
-Slice and eat

Enjoy! :)

Irish Beef Stew over Mashed Potatoes

Another great fall/winter food is beef stew. This is another dish that everyone probably makes completely different. This beef stew dish is scrumptious, especially when served on top of a bed of buttermilk mashed potatoes or whole grain rice. This dish is extremely filling and you won't need any additional sides...trust me.

Irish Beef Stew over Mashed Potatoes
Serves: 4 to 6
Adapted by: http://www.laurenslatest.com/irish-beef-stew-mashed-potatoes/

Ingredients
1 tablespoon extra virgin olive oil
1 pound lean stew meat
4 large carrots, peeled and sliced into coins
1 onion, diced
2 cloves of garlic, minced
salt and pepper, to taste
1/4 teaspoon thyme
1/4 teaspoon rosemary
1 large bay leaf
2 cups reduced sodium beef broth
2 tablespoons butter, softened
2 tablespoons white whole wheat flour
1/2 cup frozen green peas

Make your favorite mashed potato dish just before serving this dish for dinner.

Directions
-In a large stock pot or dutch oven, add oil and heat over medium high heat. Add beef stew pieces and brown all sides.
-Pour in onions, carrots, garlic and spices. Cook about 5 minutes.
-Deglaze pan with the beef broth.
-Bring to a boil, reduce to low heat, and simmer for 2 to 4 hours, or until beef is tender.
-When ready to serve, remove bay leaf.
-In a small bowl, combine flour and and softened butter and stir together. Add to beef mixture. This will cause mixture to get thick. Stir together. Add peas.
-Heat for a few additional minutes and then serve over hot mashed potatoes.

Enjoy! :)

Healthy Navy Bean & Ham Soup

The weather is going to turn this week and it's going to be quite chilly the next few days. So, this means that soup is going to be on the dinner menu a few nights this week. We really enjoy soup in our household, but we always prefer homemade over canned versions. We usually just make some crusty wheat baquettes and have buttered bread and soup. This bean and ham soup is really great with some homemade cornbread as well.

Healthy Navy Bean & Ham Soup
Serves: 8 to 10
Adapted by: http://danicasdaily.com/a-healthy-holiday-conclusion-soup-leftover-ideas

Ingredients
1 pound dried navy beans
1 cup chopped ham
2 teaspoons extra virgin olive oil
1 red bell pepper, chopped
1 red onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
4 cloves of garlic, minced
32 oz reduced sodium chicken broth
15oz diced tomatoes with green chiles - Rotel
1 leftover ham bone or ham hock (optional, but recommended)
salt and pepper, to taste
Garnishments: cooked, crumbled bacon or fresh parsley, optional

Directions:
-Sort and wash navy beans; place in a large dutch oven and cover with water. Soak overnight. If you need to do a quick soak method, you will cover with water to 2 inches above the beans; bring to a boil, and cook for 2 minutes. Remove from heat and let sit covered for 1 hour. Drain beans and use them.
-Heat olive oil in a large stock pan over medium heat and add ham. Cook ham for 5 minutes. Add bell pepper, onion, carrots, celery, and garlic. Saute 10 minutes or until browned.
-Stir in chicken broth. Add tomatoes and beans. Bring to a boil, cover and reduce heat. Simmer 1 hour or until beans are tender.
-If you used a ham bone/ham hock, please remove to cool. Remove any ham pieces and chop up and add to soup.
-Serve up a bowl and top with bacon pieces and parsley.
-If you want it to be more creamy, take 2 cups of the bean soup and blender with a blender or immersion blender and puree until creamy. Add back to soup pot and stir together.

Enjoy! :)

Healthy & Easy Spaghetti with Meat Sauce

Spaghetti is just one of those meals that is so easy to make and never fails you. I've been craving carbs my entire pregnancy, so I try to make sure that the carbs I am eating are healthy and if I am eating bread or pasta, I try to always have whole grain/whole wheat varieties. This simple spaghetti dish was just what I needed. Since spaghetti is a heavier dish, we just served this up with some fresh steamed green beans with a little pepper and garlic on them.

Healthy & Easy Spaghetti w/Meat Sauce
Serves: 4
Adapted by: http://www.realsimple.com/food-recipes/browse-all-recipes/spaghetti-quick-meat-sauce-00000000011465/index.html

Ingredients
12 ounces whole wheat or whole grain spaghetti (about 3/4 box)
2 tablespoons extra virgin olive oil
1 large onion, chopped
2 carrots, peeled and diced
2 cloves of garlic, finely chopped
1 pound very lean ground beef or ground turkey breast (we used ground turkey breast to make it healthier)
1/2 teaspoon lite salt
1/2 teaspoon black pepper
1 28oz can crushed tomatoes
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup reduced-fat grated parmesan cheese

Directions
-Cook pasta according to directions on box.
-While pasta is cooking, take a skillet over medium heat and add oil. Add the onions, carrots and garlic and cook, stirring frequently, for about 8 to 10 minutes.
-Turn heat to medium-high heat and add the beef, salt and pepper and cook, breaking meat up with a spatula and cooking until meat is cooked through. Drain any fat/grease from pan.
-Add tomatoes to meat mixture and simmer until sauce thickens, which is usually about 5 minutes. Add in parsley.
-Serve meat sauce over cooked pasta and sprinkle with parmesan cheese

Enjoy! :)

Beef Tips with Peppered Mushroom Gravy

Fall weather instantly makes me crave comfort foods that are rich and warm the body. I also love these kinds of foods because you don't have to eat a lot to get full and feel satisfied. This is one of our favorite comfort foods we make a lot in the fall and winter. It's quite simple to make and tastes amazing.

Beef Tips w/Peppered Mushroom GravyServes: 4
Adapted by: http://www.myrecipes.com/recipe/steak-tips-with-peppered-mushroom-gravy-10000001949742/

Ingredients
2 cups uncooked egg noodles
nonstick cooking spray
1 pound top sirloin steak, cut into 3/4'' pieces
1 tablespoon butter
2 tablespoons finely chopped shallots or yellow onion
8oz presliced baby bella mushrooms
1 teaspoon minced garlic
1 tablespoon lower sodium soy sauce
3 tablespoons white whole wheat flour OR all purpose flour
1 1/2 cups lower sodium beef broth
1/2 teaspoon black pepper
1/4 teaspoon lite salt
3 fresh thyme sprigs
1 teaspoon fresh thyme leaves - optional

Directions
-Cook egg noodles according to directions on package. Drain.
-While noodles are cooking, heat a large nonstick skillet over medium-high heat. Coat pan with nonstick cooking spray and add steak. Saute steak for 5 minutes, making sure to brown all sides. Remove from pan and cover to keep warm.
-Melt butter in pan and add shallots and mushrooms. Saute for 4 minutes. Add garlic and saute 30 seconds. Stir in soy sauce.
-Gradually add flour and cook 1 minute, stirring constantly. Gradually add beef broth, stirring constantly.
-Add pepper, salt and thyme sprigs. Bring mixture to a boil and cook until thickened or 2 minutes.
-Return beef to pan and cook through for a few minutes. Remove thyme sprigs.
-Serve beef mixture over egg noodles.

Enjoy! :)

Ham & Pineapple Kabobs

I think ham and pineapple compliment each other very well. It's one of my favorite choices for toppings on pizza, but my hubby doesn't particularly care for it on pizza, so I found a new way to combine the two flavors that he likes.

Ham & Pineapple Kabobs
Serves: 4 to 6
Adapted by: http://faithfulnessfarm.blogspot.com/2012/02/gooseberry-patch-early-bird-review.html

Ingredients
1 1/2 pounds smoked ham, boneless
8oz can pineapple chunks, juice reserved
2 tablespoons reduced sodium soy sauce
2 tablespoons brown sugar
1/2 teaspoon ground ginger

Directions
-Thread ham and pineapple pieces on a skewer. Continue with all ham and pineapple until all your skewers are filled.
-Combine reserved juice with soy sauce, brown sugar, and ginger.
-Pour marinade over kabobs and place in the fridge for 2 hours to marinate.
-Grill kabobs over medium heat for 10 minutes, making sure to turn over frequently to prevent burning.
-Serve hot

Enjoy! :)

Buttermilk Biscuits & Sausage Gravy

This is one of my husband's favorite breakfast meals. Every now and then I can get lucky and make this as "breakfast for dinner", which is just what we did recently. I love to make flaky wheat buttermilk biscuits (previously posted on my blog) and then this sausage gravy recipe. You can definitely buy buttermilk biscuits from the store if you don't want to make homemade, but I strongly suggest making them homemade. :) This meal is super filling and so delicious. We always have this meal with some fresh fruit on the side.

Buttermilk Biscuits & Sausage Gravy
Serves: 4
Adapted by: http://thefreshfridge.com/2011/11/homemade-biscuits-gravy/

Ingredients
Homemade buttermilk biscuits or canned buttermilk biscuits
1 12oz package lean turkey sausage, cooked and crumbled
3 tablespoons butter
1/4 cup all purpose flour or white whole wheat flour
2 cups skim milk or reduced-fat milk
2 teaspoons dried thyme
1 teaspoon black pepper

Directions
-Bake biscuits according to your recipe or directions.
-Preheat a large, nonstick skillet over medium-high heat. I recommend a cast-iron skillet.
-Add sausage and cook until browned. Drain 3/4 of the grease and return to pan.
-Add butter and let it melt, stirring occasionally.
-Slowly add in the flour and turn heat to medium. Whisk together the butter and flour.
-Slowly stir in the milk, stirring until the mixture is combined and starting to get thicker.
-Turn heat to low and simmer for 10 minutes, stirring frequently.
-Add additional milk if the mixture is too thick.
-Place 2 buttermilk biscuits cut in half on a plate and top with desired amount of sausage gravy.

Enjoy! :)

Potatoes & Green Beans Au Gratin

Looking for a side dish that is a little different than just your usual veggie and starch side? Well, here is a scrumptious side dish that pairs wonderfully with some smoked ham steaks.

Potatoes & Green Beans Au Gratin
Adapted by: http://somekindofdelicious.blogspot.com/2010/07/potatoes-green-beans-au-gratin.html

Ingredients
2 pounds red potatoes, thinly sliced
3 cups reduced-fat milk
2 cloves of garlic, minced
2 bay leaves
1 cup green beans (I used frozen)
3/4 cup reduced fat monterrey jack cheese
1/2 teaspoon lite salt
1/2 teaspoon pepper
pinch of nutmeg

Directions
-Preheat oven to 400 Degrees.
-In a large stock pot, combine milk, potatoes, garlic and bay leaves. Bring to a boil and then reduce heat. Allow to simmer for 10 minutes, stirring frequently to prevent milk from scorching.
-Remove from heat and let sit for 10 minutes.
-Drain potatoes, reserving 1 cup of liquid. Discard both bay leaves.
-Coat a 9x13 baking dish with nonstick cooking spray and put half of the potatoes on the bottom. Arrange green beans over the potatoes.
-Sprinkle with cheese, salt and pepper. Top with remaining potatoes.
-Stir in nutmeg into the reserved liquid and pour over the potato mixture.
-Cover with foil and bake for 20 minutes.
-Uncover and bake for 20 more minutes or until cheese is browned.

Enjoy! :)

BBQ Chicken Quesadillas

Trust me when I tell you this, these quesadillas are delicious. It's a different take on using flour tortillas. I think you will be pleasantly surprised. The bbq sauce and pineapple gives this dish a sweetness but it's not overwhelming.

BBQ Chicken Quesadillas
Serves: 4
Adapted by: http://tastykitchen.com/recipes/main-courses/bbq-chicken-quesadillas-3/

Ingredients
2 whole boneless chicken breasts, cooked and shredded or diced
1 cup barbecue sauce (sweet baby ray's is suggested and that is what we used)
8 whole grain/whole wheat flour tortillas, or whatever tortillas you prefer
1/4 red onion, finely diced
1/2 cup fresh pineapple, cut into small chunks
1 1/2 cups reduced-fat colby-jack cheese, shredded
nonstick cooking spray

Directions
-In a bowl, combine the chicken and bbq sauce and set aside.
-Spray a nonstick skillet or cast-iron skillet with cooking spray and heat over medium-low heat. Lay one tortilla in the skillet and top with 1/4 of the chicken mixture and sprinkle with onion and pineapple. Top with shredded cheese and lay other tortilla on top.
-Cook about 2 minutes per side or until crisp and melted.
-Repeat with remaining ingredients.
-Serve immediately.

Enjoy! :)

Pasta Primavera with Light Mozzarella Sauce

This dish is a must try! It's incredibly delicious and still feels light for a pasta dish. You won't need any sides because it is filling and it has protein, starch, and veggies.

Pasta Primavera with Light Mozzarella Sauce
Serves: 4
Adapted by: http://tastykitchen.com/recipes/main-courses/pasta-primavera-with-light-mozzarella-sauce/

Ingredients
1 cup or 8 oz dry pasta - I used whole grain orecchiette pasta
1 teaspoon extra virgin olive oil
1/2 green or red bell pepper, diced
1/2 large zucchini, diced
1/2 cup broccoli florets
1/3 cup frozen mixed veggies
2 links all natural chicken or turkey sausage, diced
1 teaspoon black pepper

sauce
1/2 cup fresh mozzarella diced
1/2 teaspoon garlic powder
2 teaspoons lemon juice
1/2 teaspoon black pepper
2 tablespoons reduced fat milk

Directions
-Bring a pot of salted water to a boil and cook pasta to al dente.
-While pasta is boiling, warm a skillet over medium high heat. Add olive oil and saute veggies (bell pepper, zucchini, broccoli, and mixed veggies), and sausage together.
-Drain pasta, reserving a few tablespoons of pasta water.
-Add all ingredients together on medium low. Stir in the diced cheese, garlic powder, lemon juice, black pepper, and milk. Stir together until cheese melts. If it is too thick or dry looking, add the reserved pasta water.

Enjoy! :)

Healthier Cherry Crisp

I love different kinds of crisps and cobblers in the fall. You can do apple, peach, blueberry, mixed berry, cherry, etc... This cherry crisp is one of my favorite "go to" recipes when I want something sweet but don't want it loaded with fat and sugar. This tastes absolutely delicious topped with some vanilla frozen yogurt.

Healthier Cherry Crisp
Serves: 8 (cut recipe in half for 4 servings)
Adapted by: http://www.eatingwell.com/recipes/cherry_almond_crumble.html

Ingredients
1 1/2 pounds sweet cherries (5 cups), fresh or frozen, pitted (I like fresh but used frozen because that is what the store had)
1 cup fresh raspberries
1/3 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice

2/3 cup white whole wheat flour
1/2 cup old fashioned rolled oats
1/3 cup packed light brown sugar
1 teaspoon ground cinnamon
pinch of salt
1 tablespoon butter, cut into small pieces
1 tablespoon canola oil
3 tablespoons frozen orange juice concentrate
1 tablespoon chopped walnuts

Directions
-Preheat oven to 375 degrees and coat an 8 inch baking dish with nonstick cooking spray.
-In a bowl, combine cherries, raspberries, sugar, cornstarch and lemon juice. Place in the baking dish. Cover with foil and bake 20 minutes.
-In another mixing bowl, combine the flour, oats, brown sugar, cinnamon and salt with a fork. Add butter and use a pastry blender or fingertips to make mixture crumbly. Add oil and stir together. Add orange juice concentrate and blend until all ingredients are moistened and crumbly.
-Remove baking dish from oven and sprinkle topping over the entire dish. Sprinkle walnuts on top.
-Bake, uncovered, for 20 to 25 minutes.
-Let cool for 10 minutes before serving.

Enjoy! :)

Green Chile, Sausage, Scrambled Egg Burritos

I love breakfast burritos. They are incredibly healthy, if you make them the right way, and they are super filling. You can make breakfast burritos almost any way you prefer, but this is one of my favorite kinds to make. I like to throw in a little spicy salsa on top of my eggs before I wrap up my burrito. Salsa verde is the perfect salsa if you wish to do this with these breakfast burritos.

Green Chile, Sausage, Scrambled Egg Burritos
Serves: 4

Ingredients
8 eggs
8oz Jimmy Dean Fully Cooked Turkey Sausage crumbles (much healthier than regular sausage crumbles)
4oz can diced green chiles
salt and pepper, to taste
1/2 tablespoon extra virgin olive oil
low carb/wheat flour tortillas
Salsa - optional

Directions
-In a large skillet over medium heat, add the olive oil. Add eggs and scramble lightly with a spatula. Cook until they are almost set and then stir occasionally. Add salt and pepper to taste.
-Once eggs are scrambled and fluffy, add the sausage crumbles and green chiles. Stir gently but don't break up the eggs too much.
-You want the eggs to look a little wet still so they are not overdone and dry. Remove from heat.
-Add 1/4 of the mixture to a flour tortilla and top with salsa before wrapping like a burrito
-serve hot

Enjoy! :)

P.S. You could enjoy this on top of some wheat toast if you don't have tortillas. It is delicious either way.

Butternut Squash & Bacon Hash

It's Fall, which means I make lots of different butternut and acorn squash recipes. This truly is my favorite season of the year. I love the fall colors, the delicious and comforting fall foods, and I love being able to use some of my favorite veggies in meals.

This hash is really great with breakfast, lunch, or dinner. I had it with some grilled pork chops for supper and then used leftovers in the morning in a whole wheat tortilla with scrambled egg whites.

Hope you enjoy this side dish as much as we did. :)

Butternut Squash & Bacon Hash
Serves: 2 to 4
Adapted by: http://greenlitebites.com/2012/09/04/butternut-hash-with-bacon-bits/

Ingredients
3 cups of cubed butternut squash (you can peel or leave skin on; I prefer to peel it with a potato peeler first)
4 tablespoons of center-cut, reduced fat bacon (you cook this separately and then crumble it up)
1/2 small red onion, diced - optional, but recommended
nonstick cooking spray
salt and pepper, for seasoning
1/4 cup of water
Optional - ketchup, for dipping

Directions
-Peel and cut squash into 1/2'' cubes.
-Heat a large skillet over medium-high heat and spray with nonstick cooking spray or add about 2 teaspoons extra virgin olive oil.
-Add squash, diced onion, and a sprinkle of salt to the skillet. Cover the skillet.
-Let the squash cook for about 4 minutes, or until it starts to caramelize a little. Toss around and let it sit for another 4 minutes or so. Repeat and cook 4 more additional minutes, so 12 minutes total. You want the squash to be fork tender but not mushy.
-Add 1/4 cup of water and bacon bits. Toss everything together for 2 minutes.
-Remove lid and toss everything together one more time and then pile on a plate and serve warm.

Enjoy! :)

P.S. It's really good if you dip it in ketchup.

Homemade Shepherd's Pie

Shepherd's Pie is one of those recipes where everyone makes it a little different. I actually make about 4 different variations of this in our house. This is just one of the recipes I use when I decide to cook this for meal.

Homemade Shepherd's Pie
Serves: 6
Adapted by: http://picky-palate.com/2010/09/07/homemade-shepherds-pie/

Ingredients
2 1/2 pounds peeled potatoes, diced
3 tablespoons light butter
1/2 teaspoon lite salt
1/4 teaspoon black pepper
1/4 teaspoon Lawry's garlic salt
1 cup skim or reduced-fat milk

1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
1 tablespoon fresh minced garlic
1 pound lean ground beef
1/4 teaspoon lite salt
1/4 teaspoon black pepper
2 cups green beans (can be frozen or canned, just drain if using canned)

3 tablespoons light butter
3 tablespoons all purpose flour OR white whole wheat flour
1/4 teaspoon lite salt
1/4 teaspoon black pepper
1 cup reduced sodium chicken broth

1 cup reduced-fat shredded cheddar cheese

Directions
-Place potatoes in a large pot of boiling, salted water. Boil for 15 minutes or until potatoes are fork tender. Drain water and add butter, salt, pepper, garlic salt and milk. Use a mixer or potato masher and make mashed potatoes. You want them nice and creamy.
-Preheat oven to 350 degrees.
-Heat olive oil in a large skillet over medium heat. Add onions and saute about 5 minutes. Add ground beef, garlic, salt and pepper; cook until browned. Drain any grease and then return to pan. Stir in green beans and turn heat to low.
-To prepare the sauce, melt butter in a saucepan over medium heat. Whisk in flour, salt and pepper, and slowly add in chicken broth. Mixture will become thick and creamy. Add this sauce to the meat mixture and stir together. Pour into a 9x13 baking dish and pour mashed potatoes over the top. Sprinkle with shredded cheese.
-Bake for 20 to 25 minutes or until cheese is melted.
-Serve warm

Enjoy! :)

Bubble Up Enchiladas

I love Mexican food and I am always down for having it on the menu at least one a week. These bubble up enchiladas were perfect because they didn't take a lot of time to make and they were incredibly delicious and filling.

Bubble Up Enchiladas
Serves: 6
Adapted by: http://www.recipe-diaries.com/2011/05/23/bubble-up-enchiladas-weight-watcher-recipes-part-2/

Ingredients
1 pound lean ground turkey breast
1 10oz can enchilada sauce (you can use the red enchilada sauce or the mild green enchilada sauce)
1 8oz can tomato sauce
1 16oz can reduced fat biscuits (from the refrigerator section at the grocery store)
1 1/4 cups reduced fat shredded Mexican Cheese

Green onions, salsa, reduced fat sour cream, etc... for toppings

Directions
-Preheat oven to 350 degrees.
-In a skillet, brown the ground turkey and season with salt and pepper. Drain any grease when it is done cooking.
-Add enchilada sauce and tomato sauce to the cooked meat.
-Cut each biscuit into fourths and stir them in the meat mixture.
-Dump the entire contents into a greased baking dish and bake for 25 minutes.
-Remove from the oven and sprinkle cheese on top. Bake an additional 10 minutes.
-Add additional toppings and serve.

Enjoy! :)

Slow Cooker Garlic Ranch Chicken

We are now home from vacation. We had a great time in Tennessee and wish it had not gone by so quickly. When we come home from vacations, we really try to eat healthy and light for the next few weeks to make up for eating out a lot on vacation. This slow cooker recipe was perfect because I was exhausted and didn't want to put a lot of effort into our dinner last night. We had this chicken with some whole grain garden veggie rice and roasted green beans.

Slow Cooker Garlic Ranch Chicken
Serves: 4 to 6
Adapted by: http://cookingmimi.wordpress.com/2012/09/04/slow-cooker-garlic-ranch-chicken/

Ingredients
4 to 6 boneless skinless chicken breasts
1 10oz can cream of chicken soup (I used Campbell's healthy request)
3 cloves of garlic, peeled and minced
1 packet ranch dressing mix
1/4 teaspoon black pepper

Directions
-Place chicken in the slow cooker.
-In a bowl, combine the cream of chicken soup, garlic, ranch mix, and pepper.
-Pour mixture over chicken and cover the slow cooker.
-Cook on low for 5 to 6 hours or high for 2 to 4 hours.

Enjoy! :)

Nutella Kiss Cookies

It wasn't until this past year that I realized I liked Nutella. My mom never bought it when we were growing up so I just never had the thought to try it. I'm obsessed with it now and probably eat it more than I should. I put it on top of waffles, in my oatmeal, on graham crackers, etc...

These Nutella kiss cookies are like peanut butter kiss cookies but a million times better, in my opinion.

Nutella Kiss Cookies
Adapted by: http://www.somethingswanky.com/2012/09/nutella-kiss-cookies.html

Ingredients
1/2 cup shortening
1/2 cup nutella
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
1 egg
2 tablespoons skim milk
1 teaspoon vanilla
1 cup all purpose flour
3/4 cup white whole wheat flour
1/4 cup granulated sugar, for rolling
36 hershey kisses, unwrapped

Directions
-In a large mixing bowl, combine the shortening and nutella and beat together until blended.
-Add 1/2 cup sugar, brown sugar, baking powder, and baking soda. Beat until all combined.
-Beat in the egg, milk, and vanilla. Combine well.
-Beat in the flour and make sure it is mixed completely.
-Scoop out rounded tablespoons and roll each into a ball. Roll each ball in granulated sugar and place on a cookie sheet, about 2 inches apart.
-Bake in the oven at 350 degrees until edges are set. It took mine 8 to 10 minutes.
-Once done baking, remove from the oven and place a hershey kiss in the center of each cookie. Let cool completely before serving.


Enjoy! :)

P.S. Bryan and I are going out of town to celebrate our wedding anniversary so I probably won't be posting anything for another week or so.

Roasted Sweet Corn and Tomato Soup

It's going to drop in temperature this coming weekend and I thought it would be ideal weather for soup and grilled cheese sandwiches. This soup does not disappoint. It has a great sweetness because of the corn and you can never go wrong with tomato soup. I like to serve grilled cheese sandwiches with this soup because you can dip them in the soup. :)

Roasted Sweet Corn and Tomato Soup
Serves: 6
Adapted by: http://www.ourbestbites.com/2012/08/roasted-sweet-corn-and-tomato-soup/

Ingredients
3 cups fresh corn kernels (about 4 large cobs)
10 ounces cherry tomatoes (about 2 cups)
4 cloves of garlic, roughly chopped
1 tablespoon extra virgin olive oil, divided
1 medium sweet onion, diced
8 oz jar roasted red bell peppers, drained
32 ounces reduced sodium chicken broth
3/4 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
salt
pepper
optional: fresh herbs for garnish

Directions
-Preheat oven to 400 degrees.
-Place corn, tomatoes, and garlic on a foil-lined baking sheet and drizzle with two teaspoons olive oil. Sprinkle lightly with salt and pepper, for seasoning. Bake for 20 minutes or until tomatoes are crinkled and roasted.
-Heat a large stock pan to medium high heat over the stove. Add remaining olive oil and onion. Saute for 5 minutes. Add roasted red peppers, chicken broth, paprika and chili powder. Add salt and pepper, to taste.
-When corn and tomatoes are done, add them to the pot and make sure to scrap all the bits left on the baking sheet into the stock pan.
-Bring to a boil and turn to low and simmer for 20 minutes.
-Use an immersion blender to blend some of the chunky pieces up to make the soup more smooth, if desired.
-Add additional salt and pepper, if needed.
-Sprinkle fresh herbs on top, if desired.
-Serve hot

Enjoy! :)

Spinach & Artichoke Chicken Casserole

I have been on a huge kick with wanting spinach and artichoke dip. I have a "skinny" recipe I've been making and we eat the dip with some wheat pita chips or multigrain tortilla chips. I decided that I wanted to find a casserole that included chicken and see how it came out. This recipe is so delicious and it was exactly what I thought it would be.

Spinach & Artichoke Chicken Casserole
Serves: 6 to 8
Adapted by: http://iowagirleats.com/2011/03/21/you-need-to-make-this-casserole-ii-its-make-ahead-too/

Ingredients
8 oz whole wheat penne or bow tie pasta
1 tablespoon light butter
salt and pepper, to taste
2 small shallots, chopped
2 cups chicken, cut into small chunks (about 1 pound)
2 eggs
1 1/4 cups skim milk
1 teaspoon italian seasoning
1/4 cut grated reduced fat parmesan cheese,divided
1 8oz package reduced fat colby jack cheese
14oz can artichokes, drained and chopped
10oz package frozen, chopped spinach, thawed and drained completely
1 slice whole wheat bread
1/2 teaspoon paprika
1 tablespoon light butter, melted

Directions
-Cook pasta according to box directions.
-Melt 1 tablespoon butter in a large skillet over medium high heat. Add shallot and chicken chunks and season. Cook until chicken is no longer pink in the middle and remove from heat.
-In a large mixing bowl, combine the eggs, milk, italian seasoning and 2 tablespoons parmesan cheese. Add in colby jack cheese, artichokes and spinach. Combine egg mixture with the chicken and pasta and pour into a greased 13x9 baking dish.
-Cover pan with foil and bake at 400 degrees for 20 minutes.
-While casserole is baking, combine remaining 2 tablespoons parmesan cheese, bread slice, and paprika into a food processor. Pulse until you have a bread crumb consistency. Add in melted butter.
-Once casserole has baked for 20 minutes, top with crumbs and then bake uncovered for 10 additional minutes.
-Serve hot

Enjoy! :)

Slow Cooker Adobo Pulled Pork

We love making adobo chicken, so my husband suggested we try this adobo pork recipe. It is an amazing pork dish that is super easy to make. It's perfect for a work day because you come home and it is all done. We served this pork over some brown rice and steamed some fresh green beans on the side.

Slow Cooker Adobo Pulled Pork
Serves: 7
Adapted by: http://www.skinnytaste.com/2012/08/slow-cooker-filipino-adobo-pulled-pork.html

Ingredients
1.75 pounds lean pork center loin, all fat trimmed
1/3 cup reduced sodium soy sauce
1/3 cup apple cider vinegar
1/2 cup water
5 cloves of garlic, crushed
6 ground peppercorns
4 to 6 bay leaves
1 jalapeno, chopped
2 tablespoons chopped scallions, for garnish

Directions
-Place pork loin in the crockpot and top with soy sauce, vinegar, water, garlic, peppercorns, bay leaves and jalapeno.
-Cover the crockpot and cook on low for 8 hours.
-Remove the bay leaves and shred the pork with two forks.
-Serve over rice or on it's own

Enjoy! :)

P.S. We think this would be really good in tacos or burritos.

Lighter Hot Spinach Salsa Queso Dip

Football season has started up again, which can only mean that you will probably have football parties at your house sometime this fall. I think this spin dip is the perfect appetizer to serve when you have friends or family over to watch some football. You can serve this dip with toasted wheat pita slices or tortilla chips. I usually serve this with several options, most often multigrain tortilla chips, wheat pita chips, and some slices of sourdough bread.

If we have leftovers of this dip after a party, I save it and use it to make enchiladas and I cover them with this sauce instead of other sauces. YUM!

Lighter Hot Spinach Salsa Queso Dip
Adapted by: http://haystacksandchampagne.blogspot.com/2010/10/easy-spinach-salsa-queso-dip.html

Ingredients
10 ounces frozen chopped spinach, thawed and drained of all water
1 pound Velveeta cheese (use 2%, which is reduced fat)
8 oz light cream cheese
1 jar salsa (you choose which kind of salsa to use)
a handful of chopped cilantro, optional but delicious

Directions
-Place all ingredients in a medium crockpot and heat on low until cheese has melted and everything is blended together. Stir frequently.
-Serve

Enjoy! :)

Whole Wheat Frosted Zucchini Brownies

Looking for a delicious and nutritious dessert to share for Labor Day weekend parties?!? Look no further. These brownies are insanely delicious and I love how even though they seem sinful, they have some added nutrition by using whole wheat flour and zucchini. These are perfect on their own but you could also serve these up with some low-fat frozen vanilla yogurt on top.

Whole Wheat Frosted Zucchini Brownies
Serves: 32 brownies
Adapted by: http://www.preventionrd.com/2012/07/whole-wheat-frosted-zucchini-brownies/

Ingredients
1/2 cup canola oil
1 1/2 cups sugar
2 teaspoons vanilla extract
2 cups whole wheat pastry flour (I find this at Whole Foods)
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon lite salt
2 cups zucchini, shredded (2 medium zucchini)

Frosting ingredients
6 tablespoons unsweetened cocoa powder
1/4 cup unsalted butter
2 cups powdered sugar
1/2 cup nonfat milk
1/2 teaspoon vanilla extract

Directions
-Preheat oven to 350 degrees.
-Grease or spray nonstick cooking spray in a 9x13 baking dish.
-In a large mixing bowl, combine the oil, sugar and vanilla extract until blended well.
-In a medium mixing bowl, combine the flour, 1/2 cup cocoa powder, baking soda and salt.
-Stir dry ingredients into the wet ingredients and stir just until moistened.
-Fold in shredded zucchini.
-Spread batter into baking dish and spread out evenly.
-Bake in the oven for 25 to 30 minutes or until cooked through.
-Remove from oven and let cool before cutting into pieces.
-To make the frosting, melt the cocoa powder and butter over low heat in a saucepan. Set aside to cool.
-In a bowl, blend the powdered sugar, milk and vanilla extract. Stir into the butter mixture.
-Spread frosting over brownies.
-Refrigerate for 1 to 2 hours before slicing.

Enjoy! :)

Herb Roasted Chicken & Roasted Veggies

This meal is so simple to put together and bake. I love meals like these on days when I am busy or just not feeling like being in the kitchen very long. This dish was served with a small salad and some fresh strawberries and kiwi.

Herb Roasted Chicken & Roasted Veggies
Serves: 4
Adapted by: http://thenourishinghome.com/2012/03/herb-roasted-drumsticks-veggies-gf/

Ingredients
2 tablespoons olive oil, divided
1 tablespoon italian herb seasoning
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 clove of garlic, minced
6 to 8 drumsticks, skin on OR boneless chicken thighs
8 to 10 small potatoes, quartered
4 medium carrots, cut into 1 or 2 inch pieces
2 zucchini, cut into 1 or 2 inch pieces
Half a yellow onion, peeled and quartered
4 large cloves of garlic, peeled and halved

Directions
-Preheat oven to 425 degrees.
-In a large bowl, combine 1 tablespoon of olive oil with italian seasoning, salt, pepper and minced garlic.
-Place chicken and onion wedges on a foil-lined baking sheet and lightly brush herb-oil mixture on all of the chicken and onions.
-Add 1 tablespoon olive oil to the bowl and add the veggies and garlic halves. Toss well to coat.
-Arrange veggies on baking sheet with the chicken and onion pieces.
-Roast in the oven for 45 minutes, or until chicken is cooked through and veggies are tender.
-Serve hot

Enjoy! :)

Cinnamon Raisin Cookie Waffles

In honor of National Waffle Day, I thought it was only appropriate to post one of my favorite waffle recipes. You could make these tonight for a "breakfast for dinner" meal or you could whip some of these up this weekend to celebrate the holiday. :)

I can't recall what website I got this original recipe from. It was a long time ago.

Cinnamon Raisin Cookie Waffles

Ingredients
1 cup old fashioned oats
1 cup white whole wheat flour
1/2 teaspoon lite salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
3 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 cup raisins and more for garnishing
1 cup reduced fat or skim milk
1 tablespoon canola oil
1/4 cup apple sauce
maple syrup

Directions
-Combine all dry ingredients in a large mixing bowl and whisk until combined thoroughly.
-Combine all wet ingredients in a mixing bowl and whisk until combined thoroughly.
-Slowly add dry ingredients to wet ingredients and stir together just until moistened.
-Let mixture rest for 5 minutes. While doing this, preheat your waffle maker.
-Pour about 1/2 cup batter into waffle maker and cook according to waffle maker directions.
-Top waffle with maple syrup, additional cinnamon, and raisins and eat.

Enjoy! :)

White Chocolate Cranberry Muffins

Muffins are one of my favorite breakfast foods. I like to make a big batch and we can eat them every morning for breakfast during the work week. I try to make nutritious muffins and serve them with some greek yogurt or pan fried eggs for protein and staying power. Every once in a while, I splurge and make sweeter muffins. We enjoy these muffins a lot.

White Chocolate Cranberry Muffins
Serves: 12
Adapted by: http://www.cinnamonspiceandeverythingnice.com/recipe-index/?recipe_id=6001377

Ingredients
3/4 cup skim or reduced fat milk
1/4 cup canola oil
1 egg
1/3 cup light sour cream
2 cups flour - I use 1 1/2 cups white whole wheat flour and 1/2 cup all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon lite salt
1/2 cup white chocolate chips + 1/3 cup for topping
1/2 cup dried cranberries - I use Craisins
1 teaspoon shortening

Directions
-Preheat oven to 400 degrees.
-Line a cupcake or muffin tray with 12 cupcake/muffin liners.
-In a large bowl whisk the milk, oil and egg together. Stir in sour cream. Stir in the flour, sugar, baking powder, and salt all at once until batter is just moistened.

-Gently stir in the white chocolate chips and cranberries.

-Divide batter evenly among cups.

-Bake about 20 minutes. Allow to cool completely.

-In a microwavable bowl, melt additional chocolate chips and shortening in a small bowl. Check every 10 seconds and stir until melted. Drizzle over top of each of the muffins and serve.

 

Enjoy! :)

 

White Chicken Enchiladas

I vary the way I cook enchiladas every few weeks. Sometimes we have beef enchiladas, sometimes cheese, but most often we do chicken. I prefer the red enchilada sauce on them and Bryan prefers the green chile enchilada sauce. It's ironic because tthe green chile sauce is very mild and he usually likes super spicy foods. These enchiladas are delicious. I served these with some seasoned black beans.

White Chicken Enchiladas
Serves: 4-6
Adapted by: http://www.plainchicken.com/2012/03/white-chicken-enchiladas.html#more

Ingredients
8 corn tortillas OR flour tortillas - I always use corn tortillas for enchiladas
2 cups cooked, shredded chicken - I boil boneless chicken breasts and then shred them
2 cups shredded Monterey Jack cheese - use reduced fat if possible
3 Tbsp light butter
3 Tbsp white whole wheat flour OR all purpose flour
2 cups reduced sodium chicken broth
1 cup light sour cream
1 (4 oz) can diced green chilies

Directions
-Preheat oven to 350 degrees.
-Spray a 9x13 pan with nonstick cooking spray.
-Mix chicken and 1 cup monterey jack cheese.
-Roll up chicken mixture in each of the corn tortillas and place in pan seam side down.
-In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.
-Pour sauce over enchiladas and top with remaining cheese.
-Bake 20-25 minutes and serve hot.

Enjoy! :)

Parmesan & Sage-Crusted Pork Chops

Cooking Light is one of my favorite sites to get recipes. This pork chop recipe is extremely easy and tastes delicious. We had these crusted pork chops with some sugar snap peas and light buttermilk mashed potatoes.

Parmesan & Sage-Crusted Pork Chops
Serves: 4
Adapted by: http://www.myrecipes.com/recipe/parmesan-sage-crusted-pork-chops-10000001860082/

Ingredients
1 slice wheat bread or white bread, torn into small pieces
1/4 cup reduced fat grated parmigiano-reggiano cheese
1 tablespoon chopped fresh sage
1/4 teaspoon lite salt
1/4 teaspoon black pepper
1/4 cup white whole wheat flour or all purpose flour
1 tablespoon mustard
2 large egg whites
1 pound boneless thin-cut pork loin chops, trimmed
1 1/2 tablespoons extra virgin olive oil or canola oil

Directions
-Place bread in food processor and pulse for 10 times or until you get crumbs.
-Combine breadcrumbs with cheese, sage, salt and pepper.
-Place flour in another small dish.
-Combine egg whites and mustard in a dish and whisk together.
-Dredge pork chop in flour, then into egg white mixture, and then into the breadcrumbs.
-Heat pork chops in a large nonstick skillet over medium heat. Add oil to pan and cook about 4 minutes per side or until browned and cooked through.

Enjoy! :)

Buttermilk Oven-Fried Chicken & Ranch Red Potatoes

I wanted a simple dinner this weekend so I settled for cooking oven fried chicken breasts and some ranch potatoes. We had some fresh orange slices with this meal and it was perfect. The weather was really decent and we enjoyed this meal on the patio.

Buttermilk Oven-Fried Chicken
Serves: 4
Adapted by: http://www.self.com/fooddiet/recipes/2011/07/buttermilk-oven-fried-chicken

Ingredients
1 pound bone-in, skinless chicken breasts
1 1/2 cups buttermilk
panko breadcrumbs
1/2 teaspoon chopped fresh parsley
1 tablespoon cajun seasoning
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon lite salt

Directions
-Place chicken breasts in a shallow pan and pour buttermilk over all of them. Cover with plastic wrap and refrigerate 2 hours.
-Preheat oven to 400 degrees.
-In a small bowl, combine breadcrumbs and all seasonings.
-Remove each breast from buttermilk mixture and coat with seasoned crumbs.
-Place on a baking rack or baking sheet.
-Bake in the oven for 50 to 60 minutes, or until cooked through

Ranch Red Potatoes
Serves: 4
Adapted by: http://www.laaloosh.com/2011/01/24/ranch-roasted-red-potatoes-recipe/#.UDJUJuKbdeo.pinterest

Ingredients
12oz red potatoes, washed and quartered
1 packet ranch dressing dry packet mix
olive oil cooking spray
1/2 teaspoon lite salt

Directions
-In a large bowl, add potatoes and spray with olive oil spray. Add the ranch packet and salt and mix together.
-Spray a baking sheet with nonstick cooking spray and spread out potatoes evenly.
-Bake in oven for about 30-40 minutes, flipping halfway through, until browned and cooked through.
-Serve warm

Enjoy! :)