Happy Thanksgiving... & 2 fun sites

Happy Thanksgiving friends! Here are two fun new recipe sites/blogs I stumbled across and thought I would share: thegirlwhoateeverything and ourbestbites.

I'm thankful for the joy of sharing food ideas with all of you! :)

Easy Meatball Stew

I made a version of my mom's meatball stew for supper and Trent told me to make it this way every-time (I decided I'd better write it down b/c I didn't use a recipe, I was just winging it).

My mom makes her own homemade meatballs, but I cheat to save time and buy the bag of italian meatballs that are pre-made and in the freezer section at Walmart. :}

Ingredients:

meatballs (buy or make your own)

1 box beef broth

1 can tomato paste (I used the Hunt's garlic/basil/oregano kind)

minced garlic

1 can whole green beans, drained

carrots, sliced

new potatoes, cut into chunks

half an onion, diced

ditalini pasta (or small macaroni noodle pasta)

Directions:

*Put meatballs on a pan & cook in the oven while preparing everything below--toss meatballs in at the very end.

*I did several things in separate steps b/c I was short on time...I cut up my carrots & steamed them; I washed & chunked the potatoes--seasoned them a little and microwaved them so they would get soft faster.

*I also cooked my pasta separately and added it at the end.

*In a dutch oven I added a little olive oil & minced garlic and sautéed my onion in that, then I added in the carrots & potatoes (which I had already steamed) and dumped in the green beans. I stirred them around in the saute for a minute before adding the beef broth.

I mixed my tomato paste with a little water and added this to the pan.

I brought it all to a boil, then turned it down and simmered it, covered, for a while until we were ready to eat (tossing the pasta & meatballs in at the end).

These instructions are rambling, and not in great order--sorry--the main reason I'm posting this is so I'll kind of remember how I did it for next time!

Pumpkin Bars with cream cheese icing

Made these today for Tara's Thanksgiving feast at school and they are yummo!

Recipe was on Foodnetwork and is from Paula Deen.

Ingredients:

Bars:

4 eggs

1 2/3 C granulated sugar

1 C veg oil

15 oz can of pumpkin

2 C sifted all purpose flour

2 tsp baking powder

2 tsp ground cinnamon

1 tsp salt

1 tsp baking soda

Icing:

8 oz pkg cream cheese, softened

1/2 C butter, softened

2 C sifted powdered sugar

1 tsp vanilla

Directions:

Preheat oven to 350.

Using an electric mixer at medium speed, combine eggs, sugar, oil & pumpkin and mix until light & fluffy.

Stir together flour, baking pwd, cinnamon, salt & baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

Spread the batter into a greased 10x13" baking pan. Bake for 30 minutes*. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

*Side notes for the next time I make these (it took less than 30 min for these to cook; I checked them at about 18 minutes and layed foil around the edges of the pan b/c the edges were done but the center needed a few minutes more). It was also beneficial to let this cake cool for a couple of hours before attempting to cut it into bars and/or ice it.

This cake recipe is a great consistency to be used for bars. They actually turn out looking exactly like the picture! :)

Happy Thanksgiving!

Easy Cheese Ball

As promised, here is the Cheese Ball recipe I brought to Alyssa's shower.  Julia told me about it and it is from allrecipes.com.  It is super easy and would be a great appetizer before a holiday meal.

INGREDIENTS:

2 (8 ounce) packages cream cheese, softened 1 (1 ounce) package ranch dressing mix

2 1/2 cups shredded Cheddar cheese 1 1/2 cups chopped pecans

DIRECTIONS:

1.

In a medium size bowl, mash cream cheese. Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts. Refrigerate covered until ready to serve. Yum! **This make a rather large cheese ball, so you could make the recipe and make two smaller balls and freeze one for later**

Pumpkin Muffins

I made these last night to eat for breakfast this morning...but we ate them all as dessert instead. Very similar in taste to Panera Bread's Pumpkin Muffin/Muffies. Easy and I had everything already in my pantry! Enjoy!

---------------------------

From Gourmet Magazine, November 2006
Adapted from the American Club
Makes 1 dozen
Active time: 15 min.
Start to finish: 1 hour

INGREDIENTS:
1.5 cups all-purpose flour
1 tsp baking powder
1 cup canned solid-pack pumpking (from a 15-oz can) (I accidentally put the entire 15 oz. can in, with no ill effects at all)
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
1.25 cups plus 1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Equipment: 12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups

DIRECTIONS:
Put oven rack in middle positiona nd preheat oven toe 350F. Put liners in muffin cups.

Whisk together flour and baking powder in a small bowl.

Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about 3/4 full), then spinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wodden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Italian Ravioli

I got this recipe from a girl at preschool (she made it for lunch for us one day). It was really good. I made it again tonight and it was easy and everyone ate it.


1 pkg of ravioli 24 oz (or any kind of pasta)
2 T of butter
1 pkg of mushrooms(8oz)
2 cloves of garlic
1 tsp of italian seasoning
1 can of rotel drained
2 T of chopped fresh basil
1 cup whipping cream
1/2 cup of parmesan cheese
1/2 tsp salt

Melt 2 tablespoons of butter in dutch oven over medium heat. Add mushrooms and next 2 ingredients;saute over medium high heat until mushrooms are tender. Stir in rotel, basil, and cream and bring to a boil. reduce heat and simmer stirring occasionally for approx 5 minutes. Sir in parmesan cheese and salt. Stir in ravoli and toss to coat and enjoy.

Maple Sausage Apple Balls

I made up a TON of these this weekend for a preschool parent breakfast this week. This recipe has been one of my favorite sausage ball recipes for a long time -- just slightly different than a regular one, but even yummier! I got the recipe off the maple sausage package a long time ago...when I bought the sausage this weekend, the recipe was still on the package! Enjoy!

1 package maple sausage
3/4 cup all purpose baking mix
2 cups shredded cheddar cheese
1/3-1/2 cup grated granny smith apple
1/2 tsp cinnamon

Preheat oven to 375. Combine all ingredients in mixing bowl; stir well. Form into 1" balls and place on ungreased cookie sheet. Bake for 20 minutes or until golden brown. Remove from oven and cool 5 minutes while still on the pan.

NOTE: Can be prepared ahead and frozen UNCOOKED. To bake from frozen, thaw on baking sheet approx 15 minutes. Then bake in preheated oven for 25 minutes or until golden brown.

Easy Bruschetta Chicken Bake

On a whim the other day I picked up a box of Stove top stuffing mix for chicken. It had a recipe on the back that I thought sounded good. I made it tonight and it was tasty and easy, my two favorite things.

Ingedients:

1 can diced tomatoes, undrained

1 pkg Stovetop stuffing mix for chicken

2 cloves garlic, minced

boneless skinless chicken breasts cut into bite sized pieces (I used pounded chicken breasts, but you could also use chicken tenders)

1 tsp dried basil leaves (I used some of this and also italian seasoning)

Mozzarella cheese

Parmesan cheese

Directions:

1. Preheat oven to 400. Place tomatoes with their liquid in medium bowl. Add stuffing mix, 1/2 C hot water and the garlic; stir just until stuffing mix is moistened. Set aside

2. Place chicken in 13x9" baking dish, sprinkle with basil & cheese (I also drizzled mine with olive oil & added a little italian seasoning & sea salt); the recipe on the back of the box just called for Mozzarella cheese, but I used a little bit of shredded Parmesan too.

3. Top the chicken with the prepared stuffing (I also added a little more parmesan cheese on top of the stuffing mix).

4. Bake for 30 min or until chicken is cooked through.

Menu Planning

The last two weeks have not been good, but here it is...

Sept 13-19

M- no dinner, something came up

T-Rosa's Taco Tuesday, it is maid day and dance day, can feed the family with two taco dinners for $9

W- Bacon Cheeseburger Pasta, baked zucchini sticks, homemade marinara, and cataloupe

Th- Italian Chicken in crock pot and green bean steamers

F- ate out for Kennedy's birthday

S- church, Zaxby's

S- birthday celebration at Mimi's

Sept 20-26

M- left over hamburgers from Sunday

T- Slow cooker enchiladas in crock pot and salad

W- church

Th- Uncle Julio's - had to pick up Brad from the Ford dealership

F- dinner at my parents

S- wedding in Oklahoma

S- dinner at Mimi's

Slow cooker Cheese Enchilada Stack

1 1/2 c chicken broth

1 (14.5 oz ) can crushed tomatoes

1 T chili powder

1/2 t dried oregano

1/2 t ground cumin

1/2 t garlic powder

1/2 kosher salt

1 T dried minced onion

8 corn tortillas

4 cups shredded cheddar cheese

1 (4oz) sliced olives

6 T sour cream

If you want to add meat, use already cooked meat, uncooked meat gives off too much liquid and will make your enchiladas soggy.

Use a 4 Q slow cooker

In a mixing bowl make enchilada sauce by combing:

broth, tomatoes, spices and onion

Stir well and set aside.

Put a layer of tortillas into bottom of slow cooker.

add a handful of cheese and some sliced olives

Scoop large scoopful of sauce

repeat layers until you run out of ingredients

Cover and cook on low 5-6 hours, or until cheese has melted and is brown and bubbly.

Italian Chicken

8 oz cream cheese

1 can cream of chicken soup

1/2 c italian salad dressing

8 chicken tenders

Combine all ingredients in crock pot

Cook on low 5 hours

serve over rice

Bacon Cheeseburger Pasta

1 lb ground beef

1/4 of a large onion

1/2 lb of pasta, cooked and drained, I used ziti

1/4 cup of all purpose flour

salt and pepper to taste

2 c milk

2 1/2 c shredded cheese

1/4 c ketchup or BBQ sauce

4 strips of bacon, cooked and crumbled

Pre heat oven to 350

Cook beef with onion

sprinkle with flour

cook and stir until all flour is absorbed

slowly stir in milk, salt and pepper

Cook and stir until thickened like gravy

Remove from heat and stir in 2 cup of cheese, ketchup or BBQ sauce

Toss pasta and sauce together

Pour into 2 Q baking dish

top with remaining cheese and bacon

Cook 15-20 min

Baked Zucchini Sticks -

3 med zucchini sliced into sticks

1 lg egg white

1/3 c seasoned bread crumbs

2 T grated Pecorino Romano cheese

cooking spray

1/4 t garlic powder

salt

fresh pepper

1 t olive oil

2 cloves garlic

1 - 28 oz can crushed tomatoes

1 small bay leaf

1 t oregeno

2 T chopped fresh basil

salt and pepper to taste

Preheat oven to 425

In med pot, heat olive oil over med heat

add garlic and saute until golden

add crushed tomatoes, salt, pepper, oregano, basil and bay leaf

stir and reduce heat to low

cover and let simmer 20 min

in small bowl, beat egg whites and season with salt and pepper

in zip lock bag, place breadcrumbs, garlic powder and cheese and shake well.

dip zucchini sticks in egg then in bread crumbs

place on cookie sheet

spray with cooking spray

bake at 425 for 20-25 min

Veggie Delight

Again, this is probably a no brainer, but sometimes it's just the idea or being able to actually remember what I did that helps me! :)

A friend of mine got me hooked on the Veggie Delight sandwich at Subway--I never thought I'd like it, but now that's about all I order.

To make my own at home I now use those whole wheat sandwich thins (those things are awesome)! On my sandwich I like to put: spinach leaves, sliced bell pepper, alfalfa sprouts, avocado & pepperocini's. I have also discovered this wonderful dressing, (I went and looked at the bottle so when I run out I can reference it here) it's called Creamy Vidalia Onion Vinegarette and it actually seems quasi healthy. Anyway, it tastes great and I always put a little of this dressing on my sandwich.

I vary up my sandwich by what veggies I have at home of course. Sometimes I add cucumber, sometimes I add black olives. But overall you would be amazed how great a total vegetable sandwich can taste!

O.k. enough of that. I think I'll go have another bite of Reese Cup Candy now. ;)

Speed Salads

After my last two posts, I also felt compelled to tell you about a quick video I watched on a blog site written by an aerobic instructor friend of mine. I know everybody knows how to make a salad, but the demo that she gives on how she speeds up the process and is able to make herself a great salad every day for lunch is interesting. I will say that since watching it I have eaten more salads for lunch and I also created my version of Subway's "Veggie Delight"...I think I'll share that in another post.

Hopefully the link below will take you right to my friend's video, but if not her blog site is: timetogetfit.blogspot.com and you could search "Speed Salads".

Speed Salads

Reese Cup Candy

Don't hate me for posting this recipe. :} I already hate that I stumbled across it and felt compelled to make it! (I also attempted to half mine) but below is the full recipe.

1 1/2 C graham cracker crumbs

1 box powdered sugar (fyi this is roughly the equivalent of 3 3/4 C)

1 1/2 C peanut butter

2 sticks margarine or butter, melted

Mix all ingredients well and press into 9x13 pan. Melt 6 ounce package chocolate chips. Pour over crust. Cool and let chocolate set. Cut into squares

Golden Pork Chops

This is definitely more comfort food than healthy :} but Trent loved it, so I don't want to forget this one.

Ingredients:

4-6 Pork Chops

Season salt

Garlic powder

Pepper

Sliced mushrooms (I used canned)

1 Can Campbell's Golden Mushroom soup

1 Can Campbell's Cream of Mushroom soup

Instructions:

1. Preheat oven to 375

2. Mix the two soups together in a bowl and set aside

3. Season pork chops with a little Season salt, garlic pwd, & pepper. Lightly brown the seasoned chops in a skillet in a little olive oil then transfer them to a 9x13 baking dish.

4. Pour soup mixture over chops & top with mushrooms

5. Cover with foil and bake for 30-45 minutes then uncover and bake a little longer (thickness of the pork chops will determine your bake time)

6. Serve over rice.

Weekly meals

Remember, this is mostly for me so I do not always have to recreate the wheel. I am not good with keeping up with my menu's and this is a safe place to store them.

Week of Aug 30 - Sept 5

Lunches:

M- pizza lunchable, apple slices with peanut butter, oreos'

T- ham/salami slices, sting cheese, grapes/kiwi/strawberries, oreo's

W- hot dog, mac and cheese, applesauce,

Tr- bought at school

F- ham/salami

Dinner:

M- Mexican Chicken (Alyssa's recipe on Menu mamma's)

T- out to eat

W- sonic

Tr- steak, baked potato, rolls, green beans

F- Cotton Patch

Mexican Chicken

4 boneless, skinless chicken breast

1 c salsa

1 pkg taco seasoning

2 c minute rice

1 can whole kernel corn, drained

1 c shredded cheese

bring chicken, salsa, taco seasoning, water to boil in a large skillet

cover and let simmer for ten minutes

return to boil

stir in rice and corn

cover and cook on low 5-7 min

sprinkle with cheese

serve

week of Sept 6-12

lunches:

M- no school Labor Day

T- bought at school

W-Presley-pizza lunchable, applesauce, waffle cookies

Kennedy- ham/salami, string cheese, applesauce, waffle cookies, yogurt drink

Tr- PBJ, pringles, waffle cookies, orange

F- Grandparents day - Subway

Dinner:

M - Take out from Babe's (our 7th anniversary dinner)

T- PBJ - went to visit friends in hospital and got home late

W- at church

Tr- dr appointment in Dallas at 2, met dad at Mi Chula's

F- lazy and did not want to cook, Taco Bueno :( don't recommend)

new websites for dinner ideas:

cookathome2010.blogspot.com

360lunchboxes.blogspot.com

diningwithdebbie.blogspot.com

Turkey Pesto Sliders

I made these tonight and they were really good -- I found them on Annie's Eats -- one of my new favorite recipe sites. Everyone in our family ate them (I left the pesto off the boys) and they were EASY and fast.

Enjoy!

Ingredients:
6 slider buns
6 slices of turkey deli meat
6 slices of provolone cheese
3 tbsp. pesto
3 tbsp. mayonnaise
2 tbsp. butter, melted

Directions:
Preheat the oven to 400˚ F. Line a baking sheet with foil or a silicone baking mat. Split the slider buns and lay a folded slice of turkey on the bottom half of each bun. Layer each with a slice of provolone. In a small bowl, combine the pesto and mayonnaise in a small bowl and mix until blended. Spread a thin layer of the pesto mayonnaise on the inner side of the top half of each bun. Replace the top bun over the cheese to assemble the sandwiches. Brush the tops of the buns lightly with melted butter. Bake 10 minutes or until the cheese is melted and the sandwiches are warmed through.

Weekly Menu

A few weeks ago Bonki suggested we post our weekly menu's. I am going to try doing that, for my benefit. Perhaps if I post them I will be able to find them later on...

Menu last week:

Lunches:

• pizza lunchable, strawberries/kiwi/blueberries, white chocolate popcorn, waffle cookies
• chicken nuggets, apple sauce, fruit chews, string cheese, powder donuts
• PBJ, yogurt, fig newtons, cantaloupe/strawberries, fruit roll up, skittles
• bought lunch

Dinner

• Tuesday - Crock Pot Scalloped Potatoes and Chicken, green beans, cantaloupe
• Wednesday- grill cheese, cantaloupe, strawberries
• Thursday - sliders, baked onion rings, grapes
• Friday - Spaghetti, garlic bread, steamed broccoli & carrots

Scalloped Chicken and Potatoes

1 box scalloped potatoes (including seasoning packet)

6 chicken tenders

3 3/4 c water

Put potatoes in a greased slow cooker first, followed by seasoning packet and chicken.

Pour water over all, cover and cook on low heat 4-5 hours.

Baked Onion Rings

2 sweet vidalia onions

Panko Crispy bread crumbs

1/2 t cayenne pepper

1/2 t garlic powder

1/2 t onion powder

1/2 t dried thyme

1/2 c T flour

1 egg

2/3 c milk

Preheat oven to 450

1. Cut onions into 1/2 in thick rounds.

2. Separate onion slices into rings. Place in large resealable plastic bag with 1/2 c flour. Close bag and shake until all slices well coated.

3. Season bread crumbs with cayenne, garlic, onion and thyme

4. Whisk egg and milk in a separate bowl

5. dip onion in egg/milk mix, then in bread crumb mix, then place on baking sheet

6. you can spray rings with canola oil if you want

7. turn down oven to 425 and bake in the center of the oven if possible for 18-20 minutes until they are golden brown.

My Mom's Meatloaf

Amber had asked me for my meatloaf recipe awhile back and I am just now getting around to posting it (oops!). I making it tonight for dinner and get my boys to eat it by calling it a giant meatball (it basically is!) which they think is hilarious.

Enjoy!

--------------

1 1/2 pounds ground round
2-3" piece of green pepper, chopped finely
1/2 medium onion, chopped finely
20 or so saltine crackers crumbled finely (about 1/2 package)
8 oz can tomato sauce (USE ONLY 1/2 OF THE CAN, reserve the rest)
1/4-1/3 cup ketchup
1 egg, beaten
1/2 tsp salt
pepper to taste

Mix together all ingredients. Form into glass pan (larger than the loaf...I usually use a 9x13). Pour reserved tomato sauce from can onto top of formed loaf. bake at 350 for at least an hour.

Feta Bruschetta

What you need!

1 large tomato, seeded, chopped
1/2 cup Crumbled Feta Cheese
1/4 cup chopped kalamata olives
1/4 cup Kraft Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1 Tbsp. chopped fresh basil

Make it!
Combine all ingredients
Refrigerate 1 hour
Spoon onto whatever you like!

Tammy Treats?!?

These are an easy dessert and super yummy! Basically it is a chocolate peanut butter Rice Krispie treat. Our friend Tammy S. used to make something similar (I need to get her exact recipe too :}) whenever we had care group we were always excited when Tammy brought these! I think somewhere along the way we nicknamed them Tammy Treats.

Definitely not helping the biggest loser challenge out here! ;) Oh well, enjoy!

1 cup Karo Syrup

1 cup Peanut butter (do not use reduced fat)

1 cup sugar

Rice Krispie cereal

1 bag semi sweet chocolate chips

Heat the first 3 ingredients together in a sauce pan and pour over 6 cups of rice krispies. Put mixture in 9x12 pan. Pour a bag of chocolate chips over top and let melt. That's it!

Apricot glazed, mustard pork chops

Got this from e-mealz.com and we really liked it!

4-6 boneless pork chops

1/2 C apricot preserves

3T Dijon mustard

Chopped green onions

Mix preserves and mustard together in small saucepan until melted. In the meantime I seasoned my porkchops with a little sea salt, pepper, & garlic salt.

Pour the preserve mixture over porkchops and sprinkle the chopped green onions over the top.

Cover with foil and bake at 350 for 30 minutes or so. Check to see if they are done--remove foil and bake a little longer if needed.

I served this with wild rice pilaf & steamed vegetables.

Enjoy!

Shrimp Summer Stir-Fry

Really good and easy (from the Pioneer Woman website), especially this time of year when the fresh veggies are so yummy (and cheap!)

Ingredients
2 Tablespoons Butter
2 Tablespoons Olive Oil
4 cloves Garlic, Minced
12 whole Jumbo Shrimp, Peeled, Deveined, Tails Left On
2 whole Zucchini, Sliced On A Slight Diagonal
2 ears Corn, Kernels Sliced Off
½ cups Grape Tomatoes, Sliced In Half Lengthwise
Salt And Freshly Ground Pepper, To Taste
Chopped Fresh Herbs, If Desired

Preparation Instructions:

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic. When oil/butter is hot, add shrimp and cook for 3 minutes. Remove to a plate. Do not clean skillet.

Add the rest of the butter and oil and heat over medium heat. Add zucchini slices in a single layer and cook for one minute, tossing once. Scoot the zucchini to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute. Add grape tomatoes, salt, and pepper, and toss around, then add shrimp. Cook for an additional 30 seconds, then remove from heat. Serve on a big platter.

Malted Milk Chocolate Chip Cookies

A Pioneer Woman recipe...very yummy and different tasting, without being too different tasting (if that makes sense?)

Malted Milk Chocolate Chip Cookies

Ingredients:

1 cup (2 Sticks) Unsalted Butter Softened
¾ cups Golden Brown Sugar
¾ cups Sugar
2 whole Eggs
2 teaspoons Vanilla Extract
2 cups All-purpose Flour
1-¼ teaspoon Baking Soda
1-¼ teaspoon Salt
½ cups (rounded) Malted Milk Powder
1 bag (12 Ounce) Milk Chocolate Chips

Preparation Instructions:

Preheat oven to 375 degrees.

Cream butter, then add both sugars and cream until fluffy. Add eggs and beat slightly, then add vanilla and beat until combined. Add malted milk powder and beat until combined.

Sift together flour, baking soda, and salt. Add to butter mixture, beating gently until just combined.

Add chocolate chips and stir in gently.

Drop by teaspoonfuls (or use a cookie scoop) and bake for 10 to 12 minutes. Bake less if you want chewy cookies; more if you want crispy cookies.

Optional: Allow to cool completely, then use two cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.

Florentine Stuffed Shells

Easy and Seth even had seconds (you can't taste the spinach at all)! I got the recipe from E-Mealz.com.

24 uncooked jumbo pasta shells
10 oz pkg frozen chopped spinach, thawed
(1 egg, beaten)
2 cups (15 oz) ricotta cheese
1 ½ c shredded mozzarella cheese
⅓ c finely chopped onion
(2 t minced garlic)
(¼ t salt)
(⅛ t nutmeg)
2 c meatless spaghetti sauce
(½ c grated Parmesan cheese)

Preheat oven to 350º. Cook pasta shells according to pkg
directions. Squeeze spinach to remove as much moisture as
possible. Combine spinach, egg, ricotta & mozzarella cheeses,
onion, garlic, salt & nutmeg; stir to blend well. Drain shells & stuff
w/ ricotta mixture, using about 2 T for each shell. Arrange in lightly
greased 13 x 9 baking dish. Pour spaghetti sauce over shells.
Sprinkle w/ grated Parmesan cheese. Bake, covered, 30 to 40
minutes.

Meal Planning Website

You have to subscribe to this site, but it looks good, is fairly inexpensive, and pulls the menu based on what is on sale that week at Walmart, Kroger, etc. (you pick a store when you subscribe). Several of my friends from college use it and love it, so thought I would pass along. Not sure if I am going to use it or not, but if I do, I will let everyone know! Happy planning!

http://e-mealz.com/

(FYI, this site is endorsed and advertised by Dave Ramsey)

Sharing menus?

Hey girls--if any of you make up weekly or monthly menus and would be willing to post them on this site, that would be awesome!
You wouldn't have to include the recipes for the meals (unless you wanted to), you could just list out what you're planning to eat that week & people could reply if they needed a recipe...
DeAnne and I were brainstorming menu making today and I thought it'd be a good time to post about generating menu ideas. Remember this site doesn't have to be for recipes only, it can also just be a place to share your tips & tricks for feeding your fam!

Here are some things I would like more ideas for:
*healthy snacks...what kinds of things do you guys give your kids for snacks that you feel are healthy?
*easy sources of protein? Chantelle told me about this awesome black bean dip that Julia makes--gotta get that posted on here! I know almonds are good, and there's always chicken, but what else do you guys do to get protein? I need more protein in my day!
*what are your easiest, healthiest meal ideas? I always want to try and cook healthy, but healthy and easy are not always hand-in-hand...so if you have some good standby meals that fit these categories, please feel free to share!

Mexican Chicken and Rice Dinner

Here is a recipe that I got from a friend. It is so easy and really good.

4 boneless, skinless chicken breasts ( I used chicken tenders)
1 cup salsa
1 pkg of taco seasoning
2 cups water
2 cups minute rice, uncooked
1 can whole kernel corn, drained
1 cup shredded cheese (optional)
sliced black olives (optional)

Bring chicken, salsa, taco seasoning mix and water to a boil in a large skillet. Cover and let simmer for ten minutes. Return to a boil. Stir in rice and corn, cover and cook on low for 5-7 minutes. Sprinkle with cheese and black olives if desired.

Almost-homemade Cinnamon Rolls

I made these this morning for the last day of school and they were EASY and yummy! Tasted like homemade, but not the same amount of work!

Enjoy!

Cinnamon Rolls

1 (1 pound) loaf frozen bread dough, thawed
2 tablespoons butter or margarine, melted
2/3 cup packed brown sugar
1/2 cup chopped walnuts (I used pecans instead but they would be good omitted completely)
1 teaspoon ground cinnamon
1/2 cup whipping cream
2/3 cup confectioners' sugar
1 tablespoon milk

Directions
1.Roll dough into a 20-in. x 6-in. rectangle. Brush with butter. Combine the brown sugar, walnuts and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side. Cut into 20 slices, 1 in. thick. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes.
2.Drizzle with cream. Bake at 350 degrees F for 25-30 minutes or until golden brown. Invert onto a serving platter. In a small bowl, combine the confectioners' sugar and milk; drizzle over rolls. Serve warm.

Fresh Corn Casserole

I made this over the weekend when we grilled out -- it is from the Pioneer Woman website. It was easy and GOOD (although not good for you!) We all loved it!

Ingredients:

8 ears Of Corn (Still In The Husk)
⅔ cups Heavy Cream
3 Tablespoons Butter (salted)
½ teaspoons Salt To Taste
Ground Pepper To Taste


Preparation Instructions:

Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.
Add heavy cream, salt to taste, a generous amount of ground pepper and butter; mix well. Pour mixture into a baking dish. Bake at 350º for 30 to 45 minutes or until thoroughly warmed through.

French Dip Sandwiches

This was a SUPER easy recipe I got from my mom...good leftover too!

French Dip Sandwiches

1 eye of round roast
2 cans beef broth (I used Campbells)
1 can chicken broth (I used Campbells)
Seasonings to taste
Crock Pot (I cooked it with a liner in my crock pot...love those....no clean up!)

Wash off roast. Put in crock pot. Season well with salt, pepper, garlic powder, and onion powder (really whatever you like to season meat with).

Pour cans of broth over meat. Cover and cook in crock pot on low for 6-8 hours.

Slice roast thin with electric knife. Serve sliced meat on toasted rolls, with provolone cheese, a little mayo, and juice from the crock pot to dip the sandwich in.

Amish Friendship Bread

Several of us have been making this lately, so I thought it would be nice to have the recipe easily accessible. I have included variations that I have made at the end of the recipe...the chocolate and the strawberry were both really good.

Amish Friendship Bread
Rules:
Do not refrigerate
Do not use a metal bowl
If air gets in the bag, let it out.
It is normal for the batter to rise, bubble, and ferment

Schedule:
Day 1 - receive the starter (the recipe for the starter is below)
Day 2 – mash the bag
Day 3 – mash the bag
Day 4 – mash the bag
Day 5 - Add 1 cup each flour, sugar and milk.
Day 6 – mash the bag
Day 7 – mash the bag
Day 8 – mash the bag
Day 9 – mash the bag
Day 10 - Add 1 cup flour, 1 cup sugar and 1 cup milk. Divide into 4 zyploc bags, with 1 cup each for three of your friends and 1 cup for yourself. Give friends the instructions for Day 1 through Day 10 and the following recipe for baking the bread.

Recipe:
After removing the 4 cups of batter, combine the remaining cup of Amish Friendship Bread starter with the following ingredients in a large bowl:
1 cup oil
3 eggs
½ cup milk
½ tsp. vanilla
1 1/2 tsp. cinnamon
1 cup sugar
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 large box of vanilla instant pudding

Using a fork or spoon to beat by hand until well blended. You can add 1 cup raisins and 1 cup nuts (optional). Grease two loaf pans. (It is also good if you sprinkle the greased loaf pans with a cinnamon/sugar mixture (3T sugar, 1 tsp cinnamon) before baking.)

Bake at 325 degrees F for 45 minutes to 1 hour (individual oven temperatures vary). Cool 10 minutes, remove from pans. Makes two loaves of Amish Friendship Bread.

---------------------------

Chocolate Amish Friendship Bread

Recipe:
After removing the 4 cups of batter, combine the remaining cup of Amish Friendship Bread starter with the following ingredients in a large bowl:
1 cup oil
3 eggs
½ cup milk
½ tsp. vanilla
1 cup sugar
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 small box chocolate instant pudding
1 T cocoa
1/2-1 cup milk chocolate chips

Using a fork or spoon to beat by hand until well blended. Grease two loaf pans.
Bake at 325 degrees F for 45 minutes to 1 hour (individual oven temperatures vary). Cool 10 minutes (VERY IMPORTANT TO LET THIS COOL IN PAN AT LEAST 10-15 MINUTES OR IT WILL STICK!), remove from pans. Makes two loaves of Chocolate Amish Friendship Bread.

-----------

Strawberry Amish Friendship Bread


Recipe:
After removing the 4 cups of batter, combine the remaining cup of Amish Friendship Bread starter with the following ingredients in a large bowl:
1 cup oil
3 eggs
1 cup milk
½ tsp. vanilla
1 cup sugar
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 small box strawberry jello
at least 1 cup sliced strawberries, fresh or frozen (I used a little more)

Using a fork or spoon to beat by hand until well blended. Grease two loaf pans.
Bake at 325 degrees F for 45 minutes to 1 hour (individual oven temperatures vary). Cool 10 minutes (VERY IMPORTANT TO LET THIS COOL IN PAN AT LEAST 10-15 MINUTES OR IT WILL STICK!), remove from pans. Makes two loaves of Strawberry Amish Friendship Bread.

Need Lunch Ideas

I am looking for some new lunch ideas.

Here are a few websites I found that may be helpful to those tired of the same-ole same-ole

bentolunch.blogspot.com

tothemoonandback143.blogspot.com

michellesjournalcorner.blogspot.com

Sweet Grilled Chicken Waldorf Salad

I found this chicken marinade recipe on recipezaar and I thought it went well with this easy waldorf type salad. The flavor combination was really good; I wanted to post so I could recreate it. It's a keeper!

Chicken Marinade (this makes a sweet flavorful chicken)

1/4 C apple cider vinegar

3 TBS ground mustard

3 cloves minced garlic

1 lime, juiced

1 lemon, juiced

1/2 C brown sugar

1 1/2 tsp salt (I use sea salt)

6 TBS olive oil

ground black pepper

4-6 boneless skinless chicken breast halves

1. In a large bowl whisk together ingredients beginning w/ cider vinegar through salt.

2. Then whisk in olive oil & pepper.

3. Place chicken in the mixture--cover & marinate in fridge for a few hours

4. Remove chicken from marinade & grill it up--while it cools, make your salad & then chop up chicken to add to salad.

Waldorf Salad

bag of salad, whatever kind you prefer

2-3 apples cored & cut into bite size chunks

chopped pecans

craisins or mixed dried fruit

crumbled Feta cheese

Raspberry Vinaigrette (Kraft makes one that is Light and really good!)

For the salad, just toss all of the ingredients together in the bowl adjusting amounts to your preference. I like lots of pecans & dried fruit in mine. This is a great summer salad; it's really sweet but the feta cheese helps balance that and also the lemons & limes you use in the chicken marinade.

Enjoy!

Grilled Vegetables

This goes great with the Marinated Beef Kabobs recipe!

Whatever combo of veggies you choose.

I used:

strips of red, yellow, & orange pepper

asparagus, cut into 2" lengths

zucchini, sliced diagonally about 1/3" thick

red onion chunks

portobello mushrooms, cut in 1" cubes

Marinade: (enough for about 8-10 cups of veggies)

1 T Worcestershire sauce

3 T balsamic vinegar

1/8 cup olive oil

1/4 cup Zesty Italian dressing

1 T fresh minced rosemary

1 T fresh minced thyme

1 t dried basil (i didn't have fresh)

salt & pepper to taste (a little salt & a lot of pepper)

Put veggies and marinade in ziploc bag. Marinate 2-3 hours.

When ready to cook veggies, preheat grill pan about 5 minutes (i use a grill pan that looks like a skillet but has holes). Grill should be medium-high heat. Pour drained vegetables in pan and cook for 10-15 minutes, turning often, until veggies are starting to soften and barely starting to brown.

Marinated Beef Kabobs

this recipe is courtesy of KaylnsKitchen.com (an awesome website that I visit several times a week!!)

3-4 lbs petite sirloin or other lean cut of beef

Marinade:

1/4 cup red wine or beef stock

1/4 cup balsamic vinegar

1/8 cup Worcestershire sauce

1/2 cup olive oil

1 tsp onion powder

1 tsp garlic powder

1 tsp. steak seasoning (any brand)

2 tsp. Penzey's Bay Leaf Seasoning (contains powdered bay leaf, garlic, rosemary, thyme, basil, black pepper, onion, and oregano) i didn't have this but just sprinkled in some of the listed ingredients instead

Cut meat into same size pieces slightly less than 2" square. Put meat and marinade into ziploc bag and marinate 6 hours, or longer if you are using a tougher cut of meat.

When ready to cook, preheat grill to medium-high. Put meat tightly on skewer so they don't "spin" when you put them on the grill. Grill kabobs about 15 minutes for medium, turning often and basting with the leftover marinade if desired.

Stuffed Portobello Mushroom

This was a great side dish for the grilled steaks we had this weekend. Easy and yummy!

Portobello Mushroom caps (large size ones)
Baby spinach
Grated mozzarella cheese
Season salt to taste

Take Mushroom cap and lay several pieces of baby spinach on the the underside of it (where the stem would be attached). Use enough to make a good layer with spinach leaves overlapping.

Cover the spinach layer with grated mozzarella cheese (use a lot).

Sprinkle cheese with seasoned salt (I used my new Taste of Home Seasoned Salt)

Bake on a cookie sheet at 350 for about 20 minutes.

Country Green Beans

I hardly ever make fresh green beans since my kids prefer to eat a can of Del Monte, but Kroger had them on sale this week and this recipe for them was a hit! Everyone ate them (and Scott ate seconds and thirds)!

Country Green Beans

1 to 1 1/2 pounds fresh green beans, trimmed and snapped
1/4 cup finely chopped onion
1/4 cup chopped ham
1/4 cup butter
1/2-1 cup water (enough to just cover the beans)
1 clove garlic
1/2 tsp salt (although I think I might leave this out next time since the ham adds that salty flavor)
1/4 tsp pepper

Simmer on medium heat approx 20 minutes or until beans are tender.

Taco Soup

I just made this for us to have for dinner tonight. I've made it a couple of times and it is super easy and delicious.

Ingredients:
1 1/2 lb ground beef
1 medium onion chopped
2 cloves garlic minced
1.25oz taco seasoning
2 15oz. cans diced tomatoes with juice
1 15oz. can kidney beans drained
1 15oz. can pinto beans drained
1 15oz. can black beans drained
1 15oz. can whole kernel corn drained
1 15oz. can chicken broth

Brown meat, onion and garlic. Drain if needed. Stir in everything else. Bring to boil, then reduce heat and simmer 30 minutes uncovered.

I like to add a can of chipotle peppers in adobo sauce, but it makes it pretty spicy. You could also add green chiles or use rotel for your diced tomatoes. Bake some jiffy cornbread and you have yourself a meal.

Happy Cinco de Mayo!!!!!
Amy

Snickerdoodles

I have this recipe out (I am making cookies right now for preschool program night tomorrow) so I decided to post it. Snickerdoodles are one of the only kinds of cookies Sam will even think about eating, so naturally, they get made fairly frequently around our house.

Snickerdoodles (my mom's recipe)

1 1/2 cups sugar
1/2 cup butter, softened
1 tsp. vanilla
2 eggs
2 3/4 cup flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt

2 TBSP. sugar
2 tsp. cinnamon

Preheat oven to 400 degrees. Beat sugar and butter until light and fluffy. Add vanilla and eggs. Mix well. Add flour, cream of tartar, salt, and soda. Mix until well blended.

In small bowl combin 2 T. sugar with cinnamon.

Make tsp size cookies in ball. Roll in cinnamon/sugar mixture. Place on cookie sheet.

Bake at 400 for approx 8-9 minutes.

Makes about 4 dozen (although I usually make my cookies a little larger than that so then less than that!)

Can't Miss Fish

Another Paula Deen Recipe...this time for fish. It calls for Red Snapper, but we like it on any mild white fish.

4 (8 oz) red snapper fillets (approx 1/2 inch thick)
1 tsp salt
1/2 tsp pepper
1 T. Worcestershire sauce
1 cup chopped onions
1 chopped green pepper
1/2 cup butter
1 cup fresh grated parmesan

Season fish with salt & pepper, and Worcestershire sauce. Spread onions and peppers in a 9x13 pan and place fish on top. Dot fish with butter. Bake in 350 degree oven for 8 minutes then baste with pan juices. Cook for 8 more minutes, baste again. Bake for final 8 minutes. Cover fish with parmesan cheese and place under broiler until cheese browns. To serve, spoon vegetables over fish.

(Change/variate cooking times based on thickness of the fish you select)

Baked Spaghetti

This is a really basic, but very good, baked spaghetti recipe. It is from the The Lady & Sons, Too cookbook by Paula Deen. Enjoy!

---------------

Paula Deen Baked Spaghetti

2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons House Seasoning, recipe follows
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack

Directions
Preheat the oven to 350 degrees F.

In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.

Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes.

Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce.

Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Cream of Mushroom Soup

This soup is really really good, although rich and not super good for you! I found it in The Ultimate Southern Living Cookbook.
------------

Cream of Mushroom Soup

3 (8 oz) pkgs sliced fresh mushrooms
1 med onion, finely chopped
3 T. butter, melted
1/2 cup all purpose flour
2 (14 oz) canned ready-to-serve chicken broth
3 cups whipping cream
1/4 cup dry white wine (or you can add more chicken broth to substitute)
1 1/2 tsp. salt
1 tsp. dried tarragon
1 tsp. worcestershire sauce
1/4 tsp. fresh ground pepper

Coarsely chop mushrooms, if desired. Saute mushrooms and onion in butter in large dutch oven over medium heat about 10 minutes or until tender. Add flour, stirring until smooth. Cook 1 minute, stir constantly.

Stir in broth and remaining ingredients. Bring to a boil. Reduce heat to medium-high. Cook 20 minutes or until thickened. Stir often!

Guacamole Sauce (for Fish Tacos, etc.)

All of Kevin's talk about Brandon's yummy fish tacos this weekend made me want to make some for us. This is a great sauce to add to your tortilla on a fish taco. We had extra so I put some on my turkey sandwich today at lunch and it was good for that too! Enjoy!

--------------

Guacamole Sauce

3 small to medium ripe Haas avocados, pitted and scooped from skins with a large spoon
1 lemon, juiced
1/2 teaspoon cayenne pepper, eyeball it
1 cup plain yogurt
1 teaspoon coarse salt, eyeball it

Blend together all ingredients in food processor or blender.

Spinach, Mushroom Lasagna

Yeah! A healthy recipe that is easy & yummy! (So easy, I hope none of you will be insulted that I am posting this as a "recipe"! :))

Ingredients:

bag of fresh spinach leaves

fresh mushrooms (baby bellas or other small button type mushroom)

lasagna noodles (I use the oven ready kind to cut down on time)

shredded mozzarella cheese

shredded parmesan

1-2 jars of your favorite spaghetti sauce (or make your own)

minced garlic

olive oil

Directions: Preheat oven to 350

1. Saute spinach leaves in olive oil & minced garlic until leaves are cooked down & softened; transfer spinach to a bowl.

2. Saute mushrooms in same pan, again in olive oil or butter; season mushrooms with s&p and some garlic salt. Saute mushrooms until they are softened and then transfer them into the bowl with the spinch--mix together.

3. In a lasagna dish coated with cooking spray begin to layer--spaghetti sauce, lasagna noodles, a little more spaghetti sauce, mushroom/spinach mixture, cheeses (alternating mozz & parm to your liking), then repeat the layering--noodles, sauce, mushrooms/spinach, cheese, etc. until you have used up all your ingredients--finishing with sauce & cheese to top it off.

4. Bake in oven for about an hour or so until ready.

Enjoy!

Baked Ziti with Meatballs

This recipe was created one evening when I didn’t want to go to the grocery store and had to make due with what we had in stock. After a little web searching and some substitutions, this is what I came up with. I was so pleased that it became a staple dish. The best part is that is freezes great! So I always make a bunch extra and freeze it in foil baking pans for later.

1 lb whole wheat ziti or penne, cooked according to instructions

1 pkg. frozen meatballs, your choice, cut in quarters (I use turkey meatballs)

26 oz. jar tomato basil pasta sauce, divided (approx. 1 ½ jars)

8 oz can tomato sauce

2 cloves garlic, minced

15 oz. Ricotta cheese

1 egg

1 tsp. Italian Seasoning

½ tsp. salt

½ tsp. pepper

8 oz Mozzarella cheese

1 tsp. dried Basil

In a large bowl mix together can of tomato sauce, garlic, Ricotta cheese, egg, Italian seasoning, salt and pepper. Stir in meatballs and pasta.

Pour 1/3 pasta sauce on bottom of 9x13 baking dish and then half of the noodle mixture. Top with 1/3 of pasta sauce and ½ of mozzarella cheese. Pour remaining pasta mixture over cheese and top with remaining pasta sauce and cheese. Sprinkle dried basil over top.

Cover with foil and bake at 350°F for 20 minutes. Uncover and bake 5 minutes more until cheese is melted and casserole is hot in the middle.

TO FREEZE:

Prepare as above but omit cheese on top. I use 8x8 foil pans which is plenty for one meal for our family of 2 adults and 2 toddlers. Cover with saran wrap and then wrap in foil. Slide into a ziploc bag, seal and place in freezer. Thaw in fridge overnight or on countertop for several hours. Remove plastic wrap and top with cheese. Bake according to instructions above.

Serve with:

Caesar salad and veggie of choice.

Turkey Stuffed Poblano Peppers

I have been on a hunt for yummy recipes for ground turkey (primarily ones that help in the flavor department). I am trying this one tonight and thought I would post. I have a few others I need to get up too that I have found to yummy (& easy).

3-4 Poblano Peppers, cut in half and seeds removed

1 lb lean ground turkey

1/2 medium onion, diced small

1-2 garlic cloves

1 Tbsp chili powder

1 tsp cumin

1/2 tsp smoked paprika (optional)

1 15 oz. can black beans, drained and rinsed

1/2 cup frozen corn

~4 oz. easy melting grated Mexi-style cheese, your choice

Preheat oven 425 and place peppers face down on a foil-lined cookie sheet. Roast peppers 15 mins. Let cool.

Brown turkey meat with onion, garlic, and seasonings. Smash black beans and add to meat mixture. Add corn. Stir everything to mix well. The smashed black beans help to hold the mixture together.

Fill peppers with mixture and top with grated cheese. Bake at 350 for 15 mins or until cheese is melted and maybe a little brown on top.

Serve with salad or fruit and rice.

Zucchini Yogurt Multigrain Muffins - AKA Sugar-Cinnamon Muffins

I renamed these muffins so my children would eat them. ;)  They gobbled them up!  And my picky husband even loved them!  I originally got the recipe from AllRecipes.com here: http://allrecipes.com/Recipe/Zucchini-Yogurt-Multigrain-Muffins/Detail.aspx  and then modified it based on what I had on hand.

Ingredients:

1 1/2 cups all-purpose flour

3/4 cup whole wheat flour

[In place of the all-purpose flour, I used 2 packets of Low Sugar Maple & Brown Sugar instant oatmeal ground up in food processor, 1 1/2 cup whole wheat flour, 3/4 cup Pecan flour, 1/4 cup ground flaxseed]
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg (I omitted this because I was out)
3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce (I used 1/2 apple grated in food processor)
1 cup plain yogurt
1 cup white sugar (I omitted)
3/4 cup honey
2 teaspoons vanilla extract
1 cup shredded zucchini (shredded in food processor and then patted down with paper towels to remove some of the liquid)
1 cup shredded carrots (shredded in food processor)
1/2 cup chopped pecans or walnuts (optional)
1/2 cup raisins (optional)

Directions

1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.  (I made 24 mini muffins and 8 mini loaves)
2.In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
3.Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.  (I baked the mini muffins for 10-11 mins. and the loaves for 12-15 minutes)

These were so increbibly delicious.  The last addition I made to the mini loaves was I sprinkled cinnamon-sugar on top before baking.  This made them more appealing to the kids, but since I omitted the sugar originally I didn't feel so bad about adding the small amount of sugar to the top.  Very moist and good!!!  A great way to sneak in some veggies!

Light Sour Cream Coffee Cake

I made this straight out of my current issue of Taste of Home and it is sooo yummy! Just had to share...still need some work on posting those "healthy recipes"! :}

Ingredients

• 2 cups all-purpose flour
• 1-1/2 cups sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 eggs, beaten
• 1 cup (8 ounces) reduced-fat sour cream
• 1/2 cup vanilla yogurt
• 1/2 cup butter, melted
• 1 teaspoon vanilla extract
• 
  STREUSEL:
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 2 tablespoons butter, melted
• 1 teaspoon ground cinnamon

Directions

• In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, sour cream, yogurt, butter and vanilla. Stir into dry ingredients just until moistened.
• In a small bowl, combine the streusel ingredients. Spoon half of batter into a 13-in. x 9-in. baking pan coated with cooking spray; sprinkle with half of streusel. Top with remaining batter and streusel. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack to cool. Yield: 20 servings.

Chocolate Chess Pie

This lovely recipe was in my Family Fun magazine 2009 issue. I had company in town this past weekend (always a good reason to make a guilty pleasure dessert, right? :)) This pie was quick and easy to make and it actually tastes as good as it looks!

Ingredients:

Your favorite 9-inch deep dish piecrust (buy or make your own)

1/2 C (1 stick) unsalted butter, cut into pieces

4 oz bittersweet chocolate, coarsely chopped

1 1/4 C sugar

1 TBS fine yellow cornmeal

1/4 tsp salt

1/4 tsp cinnamon

3 large eggs, at room temperature

1 large egg yolk

1/4 C milk

1 1/2 tsp vanilla extract

Vanilla ice cream or whipped cream (optional)

Directions:

1. Prepare your pie crust & preheat oven to 325 degrees

2. Put the butter in the top of a double-boiler set over, but not in, slow-simmering water OR place a heat-safe glass or metal bowl in a similarly sized pot (I don't have a double boiler so I tried this second method & it worked well). Scatter the chocolate over the butter without mixing and let it stand until the chocolate and butter have melted, about 6 minutes. Whisk the chocolate mixture until it's smooth, then remove it from the heat and set it aside for 10 minutes to cool.

3. In a large bowl, use your hands to combine the sugar, cornmeal, salt, and cinnamon. In another bowl, lightly beat together the eggs & yolk. Add them to the sugar mixture, along with the milk and vanilla extract, and whisk together until they're evenly blended. Then whisk in the chocolate mixture until smooth & pour the filling into the piecrust.

4. Place the pie on the center oven rack & bake it for 35 minutes. Rotate it 180 degrees, then continue to bake until it puffs up and forms a thin crusty layer, about 20 minutes more. Transfer the pie to a wire rack to cool for at least 1 1/2 hours. Serve it slightly warm or at room temperature, with vanilla ice cream or whipped cream, if you like. (I made homemade whipped cream--so easy, use a mixer to blend 1/4C sugar with 1/2 pint of heavy whipping cream--mix it until fluffy...yum!!)

Enjoy!

Chicken Puffs: easy, yummy...(not super healthy) :}

A while back I needed some comfort food...o.k., so you can probably tell by my recipe posts that I often think I need comfort food :)! Anyway, I found this easy chicken puff recipe on the All Recipes website. They are similar to the awesome chicken roll-ups that Lana makes.

Ingredients:

2 boneless skinless chicken breasts cubed

3 TBS chopped onion

3 cloves minced garlic

3/4 pkg cream cheese (softened)

6 TBS butter (melted)

3 cans crescent rolls (I only used 2)

Directions:

1. In a medium saucepan over med heat, slowly cook & stir chicken, onions & garlic. Cook until onions are tender & chicken is lightly browned.

2. In a medium bowl, blend chicken mixture, cream cheese & butter until creamy.

3. Preheat oven to 325 degrees

4. Unroll croissants and create rectangles. Place approximately a TBS of the chicken mixture on each rectangle & fold it into a ball.

5. Arrange the chicken puffs on a baking sheet & bake in the preheated oven for 12 minutes or until golden brown.

Another favorite soup!

Hearty Potato Leek Soup with Kielbasa sausage...yum!

I found this recipe in the same mag that I discovered my other favorite soup recipe in (Italian Bean Soup); I have decided it's another keeper!

Ingredients

8 oz kielbasa sausage, sliced into 1/2-inch rounds

3 TBS unsalted butter

2 lbs leeks, white & light green parts only, halved lengthwise and chopped (see note below)

1 lb red potatoes, scrubbed & cut into 3/4-inch chunks

1 TBS all-purpose flour

4 C low sodium chicken broth

S&P

Directions:

1. Brown kielbasa in Dutch oven over med-high heat, about 5 minutes. Transfer to paper towel-lined plate.

2. Add butter, leeks, and potatoes to empty pot and cook until leeks begin to soften, about 5 min. Stir in flour until absorbed, about 1 min. Slowly whisk in broth & bring to a boil. Reduce heat to medium & simmer until vegetables are tender, 10-15 minutes.

3. Transfer 1 1/2 cups soup to blender and puree until smooth. Return to pot. Stir in kielbasa. Season with S&P. Serve.

Notes:

*Be sure to wash the leeks well to remove any grit or dirt (fyi, I found leeks in the produce section of walmart but until I discovered them I had planned to just use onions & some garlic...either would probably work)

*The recipe calls for just 8oz of the sausage--if you buy it in the pkg that comes with the two links it's only half of that pkg, but I went back and added in more sausage b/c it gives the soup so much flavor.

*I served this with a caesar salad & Pepperidge Farm cheese bread--they worked well together! Great comfort food! :)

*One last note--the recipe said that it was the pureeing of the soup base & the TBS of flour that made this soup thick & hearty in such a short amount of time.

Enjoy!