Cole Slaw

Nice side dish to any meal


Packaged cole slaw
1 large apple, chopped
1/2 cup craisins
1 celery stalk, chopped

Add the above to purchased cole slaw dressing.

SPICY TURKEY MEATLOAF

I've been making meatloaf for so many years but I thought I would try this new recipe. It was delicious, moist and full of flavor. It looks like a lot of ingredients but it's pretty easy to put together. Joe loved the leftovers as a meatloaf sandwich!

1 TBS butter
1 large onion
8-oz pre-sliced mushrooms (I used canned)
1 tsp minced garlic

Saute` these ingredients together for about 8 min on med heat.

Meanwhile in a medium bowl, combine the following:
3/4 cup breadcrumbs
1/4 cup chicken broth (I used chicken bullion)
1 TBS parsley flakes
1 TBS each soy sauce, chile sauce and Worcestershire sauce
1/2 tsp ground pepper
1 1/2 lbs ground turkey
1 large egg

Mix the above ingredients in with the mushroom mixture. Pat into a bread pan and top with half cup of barbeque sauce. Bake for 45 minutes at 350. Before serving, put a little more barbeque sauce on top. I served the meatloaf with baked potatoes and fresh steamed carrots and snap peas.

Jello

To be completely honest I have wanted to share this with you but have been a little greedy and not wanting to share since I love it OH so much. It like that secret dish that you just can not pass up once you are introduced to it.  

Ingredients:
1 package of Sugar Free Raspberry Jello
1 package of Frozen sweeten Raspberries
1 16 oz Raspberry Sorbet
2 cups of boiling water
1 tub cool whip

Directions:
I make this is a 9x11, smaller that 9x13
Pour the water on the jello mix to dissolve. Stir for 2 mins. 
I let the sorbet soften, but if you forget microwave it a little bit to soften. Gently place it in the water and slowly stir it in. (This red does stain) It will melt away and keep stirring until it is mostly all gone. I take the last little piece out. 
Gently place the raspberries in and mix throughout pan. 
Place in fridge to set up.
When ready to serve top with cool whip.

Butternut Squash Soup

I am on this new Healthy eating kick. I am tired of feeling tired and bogged down all the time and I super tired of getting sick and I know a lot of it is attributed to my eating habits. Which consist of eating crap all day and then a really healthy and delicious dinner then crap again till bed!

So with this new kick I'm in I have searched for super healthy lunches and breakfast ideas and as I try them I will share them if they are good.

Here is one that was fabulous and makes enough if you want to share or you can refrigerate and use for a few days!! Love it!!!

Ingredients:
2 Tablespoons extra virgin olive oil
2 garlic cloves, minced
1 medium onion, diced small
1 large, or 2 pounds butternut squash, peeled, seeded, then cut into 1 inch cubes
2 medium carrots, peeled and chopped
1 potato, Yukon gold or russet, cut into 1 inch cubes
4 cups vegetable stock or water
1 cup canned coconut milk
salt and pepper as needed

1. In a large pot, heat oil to medium-low. Add garlic, onions and a pinch of salt, stirring until translucent, about 3 to 5 minutes.
2. Add squash, carrots, potato and stock, bring to boil, lower heat to a simmer and cook for 25 to 30 minutes or until vegetables can be easily pierced with a fork. Remove from heat and add the coconut milk.
3. Puree soup in a blender, working in batches so you don’t overflow. (I used my emersion blender) Season with salt and pepper to taste.
4. Garnish with a sprig of thyme or chopped parsley and a drizzle of good quality extra virgin olive oil.

Chicken Bundles

I got this recipe from Pinterest. I made homemade dinner rolls instead of crescent rolls and cooked them as I would with nothing in the middle of them and they were fabulous, But I am sure they are still yummy with the crescent rolls

• 4 oz. cream cheese, softened
• 1-13 oz. can chicken (or equivalent cooked chicken, rotitsserie chicken, etc)
• 1 Tbs. sesame seeds
• 1/4 tsp. parsley
• 2 cans Pillsbury Crescent Rolls - leave in fridge until ready to use!
• 1 Tbs. finely chopped onion or dried minced onion

Directions: Combine the above ingredients (minus the crescent rolls) and mix well.

Open two packages crescent rolls. DO NOT divide into triangles. Keep every 2 triangles together, forming 8 rectangles.

Pinch the seams closed and pat each one out into a larger square.

Put a spoonful of chicken/cream cheese mixture into the center of each square. Fold the corners up into the center, layering like flower petals so the roll is sealed. (Don't stress too much on the technique, fold them up press seams together to make a bundle.)

Repeat with all 8 rectangles. You're going to worry that you're doing this wrong, but you're not, just do it, I promise they'll taste delicious.

Place on a lightly greased cookie sheet and bake at 375 degrees until golden brown, about 15-20 minutes.

Crockpot Beef and Broccoli

I love Chinese food, but I cannot seem to make it as good as from take out. This recipe is pretty good for homemade Chinese.

Ingredients

1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef broth
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice

Directions

1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours. I didn't cook it this long I did 3 hours and it was done because the meat was sliced thin.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine.
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

Pesto Chicken {Crockpot}

Another fairly cheap meal with great taste.  Found it on Pinterest and tried it out. Mark has asked for it several times again, so it's a winner in my book. And I'm all about the Crockpot these days.

Ingredients:

Chicken Pieces
6 oz Pesto
1 pkg Ranch Mix
1/2 Cup Chicken Stock


Add all ingredients and cook for 6-8 hours on low.  Yummy




{click right about here for original post by Picky Palate}

HAWAIIAN BURGERS

A great change for a boring beef burger.

1 8-oz can pineapple slices, drained
13 cup barbecue sauce
1 TBS soy sauce
1 lb ground turkey
1/4 cup plain dried bread crumbs
2 TBS minced onion
1 TBS fresh ginger or 1 tsp powder ginger
1 TBS packed brown sugar
1/8 tsp each cayenne and salt
English muffins, toasted
lettuce or spinach

In a small bowl, combine barbecue sauce and soy. Set aside. Combine ground turkey, bread crumbs, onion, ginger, sugar, cayenne and salt and make patties. Cook on grill along with pineapple slices until medium done, about 7 minutes total.

Use mayonnaise and mustard on toasted muffin half and top with burger, pineapple, lettuce and 2 TBS of barbecue sauce and muffin top. Serve with chips and fruit salad.

Tortellini Vegetable Soup

Oh my goodness. Just tried this tonight and it was a hit. Both for the parents and for our kids. Super yummy and amazingly quick and easy. I topped each bowl with a little grated parmesan cheese just for added deliciousness. You have to try this!!!

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 small zucchini, diced
• 1 medium carrot, peeled and diced
• 5 1/2 cups chicken stock
• 1 teaspoon dried basil (more if fresh)
• 1 bay leaf
• 1/2 cup canned crushed tomatoes
• 1/2 teaspoon salt
• 8 to 9 ounces fresh or frozen tortellini (cheese or meat filled)**
• 2 to 3 tablespoons chopped fresh parsley
• Black pepper, to taste

 

Heat the olive oil in a medium soup pot or large saucepan. Add the onion, zucchini, and carrot. Sauté over moderate heat for 8 to 10 minutes, stirring often, until the onion is soft and translucent.

 

Add the stock, basil, bay leaf, tomatoes, and salt to the pot. Increase the heat and bring the mixture to a low boil.

 

Add the tortellini and bring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer. Gently stir in the parsley and pepper during the last minute or so. Makes about 5 servings.

 

**I used Fresh Buitoni Sweet Italian Sausage filled. Found in the refrigerated section with the "fancy" cheeses.

Chicken N Rice

This has been a recipe that I grew up with. I like it and when we had it last night, it was supper good I thought that I would share with you. 

I was to be at Cub Scouts at 3:45 and knew that dinner would be hard to get on the table. I got it in the pan and placed it in the oven and walked out, came home to dinner ready, to eat it and then need to be walking out the door within the hour. 

Ingredients:
2-3 pieces of chicken tenderloins per person
1 can of cream of chicken
1 can of cream of celery
2 cans of milk
2 cans of minute rice. 
1 pack of onion dip mix

Directions:

1. Pre-heat oven to 375 degrees. In a medium bowl add the cream of chicken and cream of celery soup. 
2. With the cans from the soup, fill with milk and add to the bowl.
3. With the cans again, fill with rice and add to the bowl. 
4. Mix it all together. Spray a 9x13 pan with pam and pour the mix into the pan.
5. If I need the time to do other stuff then I use frozen chicken, which I always have. If I  prepared for it then I use fresh chicken. You can also thaw the chicken, if you remember. Place them on top. 
6. Sprinkle the onion soup mix on top.
7. Cover with tin foil and place in the oven. 
With frozen chicken cook for 1 hour
With thawed chicken cook for 45 mins. 

Oatmeal Bake

Make this the night before for a quick and impressive breakfast! Replace the strawberries with blueberries or other berry. If you do not have Chinese five spice, you can simply substitute with 1 tsp of ground cinnamon, the flavor will be slightly different but still delicious! Add with some milk and your good to go! Simple Perfection!!!

Ingredients:
2 cups old fashioned rolled oats
1/3 cup packed light brown sugar
1 teaspoon baking powder
1 tablespoon grated orange zest
1 teaspoon Chinese five spice (you can substitute cinnamon)
1/2 teaspoon salt
1/2 cup walnuts, chopped
1 cup sliced strawberries
1/3 cup craisins
2 cups reduced-fat (2%) milk
1 large egg
3 tablespoons butter, melted
2 teaspoons vanilla extract
1 ripe banana, peeled, 1/2-inch slices

 

 

Directions:
Heat oven to 375 degrees F. Generously spray the inside of a 10-1/2 by 7 inch baking dish (or 8-inch by 8-inch square baking dish) with cooking spray and place on a baking sheet.

In a large bowl, mix together the oats, sugar, baking powder, orange zest, Chinese five spice, salt, half the walnuts, half the strawberries and half the craisins. Add to prepared baking dish. Arrange the remaining strawberries, walnuts and craisins on top of the oats. Then, scatter the banana slices.

In another large bowl, whisk together the milk, egg, butter and vanilla extract. Then, pour over oats and fruit. Gently shimmy and shake the baking dish to help the milk mixture go throughout the oats.

Bake oatmeal for 35-40 minutes or until the top is golden brown and the milk mixture has set.

For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar on top then place in the   oven under the broil for 20-30 seconds.

**if making the night before make sure to put the bananas on the bottom first since they will brown, and we all know brown bananas do not look appealing!!!!

 

Creamy Tomato Spinich Pasta

Alright, so Kaylinn's email got me going. Before the new year I was making a meal plan and I was looking at this blog for ideas. I then told myself that one of my goals is that each weekend I am going to try to post 1 new recipe. So the email kicked me in the rear!!!

This recipe is one of our family favorites. It is fast and so yummy!!! I don't really love Italian/pasta dishes because they always seem to be kind of too heavy for me but this one is much lighter and so delicious.

Ingredients

• 1 Tbsp olive oil
• 1 small onion
• 2 cloves garlic
• 1 (15 oz.) can diced tomatoes
• ½ tsp dried oregano
• ½ tsp dried basil
• pinch red pepper flakes (optional)
• freshly cracked pepper to taste
• ½ tsp salt
• 2 Tbsp tomato paste
• 2 oz. cream cheese
• ¼ cup grated Parmesan
• ½ lb. penne pasta
• ½ (9 oz.) bag fresh spinach

Instructions

1. Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.
2. While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).
3. Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.
5. Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

Banana Oatmeal Pancakes

Since I'm the only one who posts anything, I'll go ahead and post Tessa's pancake recipe she gave me a while back.  They are delicious, and really healthy. Double bonus. I like to put fresh strawberries on top, but when I don't have the energy for that, some Low Sugar Smuckers does the trick. With the new WW PlusPoints system, 12 pancakes turn out to about 1.5 points each.

Ingredients:
1 1/4 cup old fashioned oats
1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp sea salt
1 1/2 cup almond milk
2 ripe bananas

Blend all ingredients in blender until smooth.  Pour on hot griddle & cook. I use a 1/4 measuring cup to make sure all my cakes are the same size and I can get 12 out of them real easy.

Orange Baked Salmon

I sure love me some good salmon. And with this easy mix-I'm about to have it once a week! Combine it with the cilantro lime quinoa and you've got yourself a real delicious meal. 

Ingredients:

1/4 cup orange juice

1 tbs olive oil

1 tbs brown sugar

1 tsp paprika

1 tsp thyme leaves

1 tsp minced garlic

1/2 tsp ground ginger

1/2 tsp salt 

1 lb salmon fillets

Mix all ingredients (except salmon) together. Pour into zip lock bag or glass dish. Add salmon, coat and refrigerate for 30 mins. Bake in preheated 400 degree oven for 10 or 15 minutes. Serve immediately.