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! :)
Friday, September 21, 2012
Thursday, September 20, 2012
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.
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.
Wednesday, September 19, 2012
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.
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.
Tuesday, September 18, 2012
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! :)
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! :)
Monday, September 17, 2012
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! :)
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! :)
Friday, September 14, 2012
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! :)
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! :)
Friday, September 7, 2012
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.
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.
Thursday, September 6, 2012
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! :)
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! :)
Wednesday, September 5, 2012
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! :)
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! :)
Tuesday, September 4, 2012
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.
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.
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