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! :)
Wednesday, October 31, 2012
Tuesday, October 30, 2012
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! :)
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! :)
Monday, October 29, 2012
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!
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!
Thursday, October 25, 2012
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! :)
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! :)
Tuesday, October 23, 2012
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! :)
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! :)
Monday, October 22, 2012
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! :)
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! :)
Thursday, October 18, 2012
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! :)
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! :)
Tuesday, October 16, 2012
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! :)
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! :)
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! :)
Monday, October 15, 2012
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! :)
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! :)
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