tag:blogger.com,1999:blog-25414569247577092752024-03-12T21:36:35.202-04:00Trust the Process: WLS and then someFollow me on my journey of cooking, projects, coupons and other adventures after weight loss surgery (WLS). I'm not an experienced cook or crafty person by any stretch of the imagination - so what I'm attempting to do is put together easy recipes, fun projects and money saving tips that just about anyone could pull off!Melissahttp://www.blogger.com/profile/04887248490253569618noreply@blogger.comBlogger222125tag:blogger.com,1999:blog-2541456924757709275.post-86578043003136115892013-02-28T21:31:00.002-05:002013-02-28T21:31:32.855-05:00Crock Pot Ribs - YUM!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Ih44yD3z2No/US048iqP5YI/AAAAAAAABqc/Fxer3CatZ_w/s1600/2013-02-24_17-22-13_208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://4.bp.blogspot.com/-Ih44yD3z2No/US048iqP5YI/AAAAAAAABqc/Fxer3CatZ_w/s400/2013-02-24_17-22-13_208.jpg" width="400" /></a></div>
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We had family over this past weekend to watch the Daytona 500. I was looking for something easy to make in the crock pot and we haven't had ribs in awhile. I found this recipe, made some tweaks to make it work for me (WLS friendly) and it turned out really well. Our family all seemed to like it. We originally served the ribs with mashed potatoes, green beans and rolls. For leftovers this week, Ryan and I shredded the rest of the pork and had BBQ Pork sandwiches. Yum! A little hard to see in this pic, but finger lickin' good :)</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-oJh1mtsTItY/US04zBh6DHI/AAAAAAAABp8/G1Erm9NID_E/s1600/2013-02-24_12-52-44_475.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="http://3.bp.blogspot.com/-oJh1mtsTItY/US04zBh6DHI/AAAAAAAABp8/G1Erm9NID_E/s400/2013-02-24_12-52-44_475.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not pictured: 1 extra bottle of BBQ sauce. Owls are salt and pepper :) Chopped onions are in the back.</td></tr>
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<strong>(This is for a double batch - easily feeds 4-6 adults with leftovers. Can be cut in half. For double batch, make in 5 or 6 qt. crock pot)</strong></div>
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<strong>Ingredients:</strong></div>
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5-6 lbs. boneless pork country-style ribs </div>
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<li>1 large onion, thinly sliced or chopped (again I used the store bought chopped ones, 8oz. - so much easier)</li>
<li>3 cloves garlic, minced (I used prepared garlic and used x4, 1/2 teaspoons of it)</li>
<li>2/3 cup splenda brown sugar </li>
<li>salt and pepper - just a sprinkling of each on each side of the meat. </li>
<li>12 oz apple juice (I used Gerber little 4oz bottles, it's what I had on hand ;) </li>
<li>2 jars or bottles of barbecue sauce (each of my bottles were 19oz - only 1 pictured) </li>
<li>Additional items you'll need: A strainer and Reynolds crock-pot liner bags (they make clean-up a breeze!)</li>
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<a href="http://4.bp.blogspot.com/-wqjlrM47e2s/US041K_4kOI/AAAAAAAABqE/jBAQ_l8Qv0A/s1600/2013-02-24_13-01-46_866.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://4.bp.blogspot.com/-wqjlrM47e2s/US041K_4kOI/AAAAAAAABqE/jBAQ_l8Qv0A/s400/2013-02-24_13-01-46_866.jpg" width="400" /></a></div>
Directions:<br />
Place onions in the bottom of the crock-pot. Add boneless ribs to the crock-pot. Sprinkle 1/2 of the minced garlic, brown sugar, salt and pepper over the ribs. Flip the ribs and sprinkle the remaining half of the minced garlic, brown sugar, salt and pepper. Pour the apple juice over the ribs (it's ok if it washes some of the seasoning off - it all cooks together). Cook on low for 8-9 hours or cook on high for 3-4 hours (whatever fits your schedule). <br />
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<a href="http://3.bp.blogspot.com/-W4ZQef0DEQ0/US046Ea7xNI/AAAAAAAABqU/s0X1texLImY/s1600/2013-02-24_16-39-38_467.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://3.bp.blogspot.com/-W4ZQef0DEQ0/US046Ea7xNI/AAAAAAAABqU/s0X1texLImY/s400/2013-02-24_16-39-38_467.jpg" width="400" /></a></div>
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After cooking, remove the pork from the crock pot and set aside on a plate or dish. Some of the onions might still stay stuck to the pork - that's fine. They're good :) If you sliced your onions (instead of using the pre-bought ones), you might want to save them. To do this, dump the "juices" and fat from the bottom of the crock-pot into a strainer. Once the liquid has drained, add the onions back to the pork sitting on the side plate or bowl. Pour 1 bottle (yes, the whole bottle) of BBQ sauce in the bottom of the crock pot (make sure your life saving crock pot liner is there to save you a nightmare during cleanup!). Return the pork and any onions that are left back to the crock pot. Pour the second bottle of BBQ sauce on top of the pork and onions. Turn the crock-pot on high and let cook for an additional 45min-1 hour. Serve with sides or make into sandwiches. Whatever floats your rib lovin' boat :) </div>
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And finally, little man has a double ear infection... AGAIN! So I'm thinking some more crock-pot recipes will be in our future. Easy and prepared ahead of time is what you do when you have a sick and fussy toddler, right? Actually, what we plan to do tonight is take a Mommy/Daddy sick day from dinner (from being up all night with little man) and order chinese. Maybe this weekend we'll get back to cookin - stay tuned ;)<br />
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Update - chinese place in town closed :( We had another night of leftovers. Only positive - we've officially cleaned out the fridge :) Looks like I'll be cooking tomorrow night!</div>
Melissahttp://www.blogger.com/profile/04887248490253569618noreply@blogger.com0tag:blogger.com,1999:blog-2541456924757709275.post-79654379514271558062013-02-06T13:50:00.000-05:002013-02-06T13:50:26.316-05:00Creamy Sausage 'n Pasta<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-oxmpy8ot_6I/URKkZDjPg9I/AAAAAAAABpg/X4Y3Njy_dj8/s1600/2013-02-05_17-45-13_411.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="http://1.bp.blogspot.com/-oxmpy8ot_6I/URKkZDjPg9I/AAAAAAAABpg/X4Y3Njy_dj8/s400/2013-02-05_17-45-13_411.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished dish - yum!</td></tr>
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Seriously, last night was one of the best meals I've made in a long time. Ryan and Aiden both loved it (seconds and the mmm, mmm, mmm's indicated that) and the leftovers this afternoon were great too! 2 people asked me if we went out for dinner last night - now that's a compliment!<br />
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To anyone that is WLS - this did give me a little pouch pain at the end of dinner last night. A few things might have done that as I was feeling off all day yesterday - but I wanted to put that out there. Today when I had it for lunch, I had no problem at all - so it might have just been a combination of things last night. Anyway, edit or make changes as necessary (for example - the whipping cream might be too much, you might want to use whole wheat pasta (I've found that it makes me sick) or maybe you use turkey sausage instead of pork). Another little tip, Zantac 150 in the sugar free version works wonders for any pouch pain I've ever had. It treats it so much quicker than anything else I've used - and you can't beat the sugar free!<br />
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<a href="http://3.bp.blogspot.com/-n65P-uYklM0/URKkQ4FUWQI/AAAAAAAABpI/bVTmXLApG8U/s1600/2013-02-05_17-09-26_556.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://3.bp.blogspot.com/-n65P-uYklM0/URKkQ4FUWQI/AAAAAAAABpI/bVTmXLApG8U/s400/2013-02-05_17-09-26_556.jpg" width="400" /></a></div>
Ingredients:<br />
1 lb. of ground Italian sausage (we got the kind that comes in the log looking thing) :)<br />
1/2 t red pepper flakes<br />
1 T of extra virgin olive oil<br />
1 T of splenda brown sugar (not pictured)<br />
1 t of prepared minced garlic (found in the produce section)<br />
1/2 cup chopped onion (I buy mine pre-chopped in the produce section)<br />
15 oz. can diced Italian style tomatoes<br />
8 oz can, tomato sauce<br />
4 oz can of black olives (you can omit this if you'd like, my crew doesn't really like them so I just did a handful for me)<br />
1 cup of whipping cream<br />
pinch of salt (not pictured)<br />
1.5 T dried parsley leaves (not pictured)<br />
12oz box of bow tie pasta<br />
Grated Parmesan cheese<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-3kK6f3PqRCo/URKkTVfA34I/AAAAAAAABpQ/vG_aGU4Geaw/s1600/2013-02-05_17-22-18_217.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="http://3.bp.blogspot.com/-3kK6f3PqRCo/URKkTVfA34I/AAAAAAAABpQ/vG_aGU4Geaw/s400/2013-02-05_17-22-18_217.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Browning the sausage, onion, garlic and brown sugar in 1 Tablespoon of oil.</td></tr>
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Directions:<br />
Boil water to cook the pasta - cook according to package directions. Once that is going - start the other pot/skillet: Brown sausage, pepper flakes, oil, garlic and splenda brown sugar in oil. Cook until onion is tender and sausage is browned. Add tomatoes, tomato sauce, olives, cream, salt and parsley. Simmer until mixture thickens slightly. Drain pasta. Toss cooked bow tie pasta with tomato/sausage mixture. Serve with a sprinkle of Parmesan cheese. <br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-1K78S5Vpubc/URKkWaK_sOI/AAAAAAAABpY/5oGCp2Tik2k/s1600/2013-02-05_17-35-47_829.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="http://3.bp.blogspot.com/-1K78S5Vpubc/URKkWaK_sOI/AAAAAAAABpY/5oGCp2Tik2k/s400/2013-02-05_17-35-47_829.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The tomato and sausage mixture simmering/thickening</td></tr>
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If you've ever had a vodka sauce - this tasted very similar to that! Can't tell you enough how much the boys loved it. A picture for proof below of Aiden on his third of 4th helping :)<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-96tSUavoPZM/URKkbiGI42I/AAAAAAAABpo/Mwx7MU2W1uE/s1600/2013-02-05_18-03-37_935.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-96tSUavoPZM/URKkbiGI42I/AAAAAAAABpo/Mwx7MU2W1uE/s640/2013-02-05_18-03-37_935.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blurry, but cute - right? ;)</td></tr>
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Melissahttp://www.blogger.com/profile/04887248490253569618noreply@blogger.com0tag:blogger.com,1999:blog-2541456924757709275.post-13904943538983503882013-02-03T22:20:00.002-05:002013-02-03T22:20:21.062-05:00White Chicken Chili<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Qivtn58Dnos/UQ8oCRf3-cI/AAAAAAAABos/txWHW9iwUsY/s1600/2013-02-03_17-28-39_474.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://3.bp.blogspot.com/-Qivtn58Dnos/UQ8oCRf3-cI/AAAAAAAABos/txWHW9iwUsY/s400/2013-02-03_17-28-39_474.jpg" width="400" /></a></div>
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Final recipe for the weekend - white chicken chili. Not as adventuresome as the first 2, but still good. We ended up adding in shredded cheddar cheese and crushed tortilla chips. Once we did that, it was great. Before that, it was only so-so. But as recipes go, they are not all great. Maybe you can make it better? If you do - let me know!<br />
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Ingredients:<br />
2 boneless, skinless chicken breasts - baked ahead of time and shredded into large chunks (bake @350 for 45-50 minutes or until cooked)<br />
1 cup of chopped onion (I buy mine pre-cut, walmart carries it in the produce section)<br />
1 tsp of prepared minced garlic (also sold in the produce section) or 2 cloves of fresh garlic<br />
2 T of extra virgin olive oil<br />
1 can of Northern White Beans, 15oz<br />
1 can of green chilies, 4oz<br />
1 pinch of caraway seeds<br />
1/8 tsp of ground clove<br />
3/4 tsp of oregano<br />
1/4 tsp of cayenne pepper<br />
15 oz can of fat free, low sodium chicken broth<br />
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<a href="http://2.bp.blogspot.com/-30tnOKXrXE8/UQ8nyDCugvI/AAAAAAAABok/wuxysJetTiA/s1600/2013-02-03_17-28-59_458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://2.bp.blogspot.com/-30tnOKXrXE8/UQ8nyDCugvI/AAAAAAAABok/wuxysJetTiA/s400/2013-02-03_17-28-59_458.jpg" width="400" /></a></div>
Directions:<br />
In a large soup pot, saute onions and garlic in oil until tender. Add green chilies, cayenne, caraway seeds, oregano, and ground cloves. Add cooked chicken, broth and beans. Simmer for 2 hours. Serve with tortilla chips and shredded cheese to take it up a notch ;) Oh, and some yummy corn bread! I've been making mine in these adorable individual Wilton square cupcake cups and they turn out great each time. I'll never make cornbread any other way after using these. Picture of those is below :-)<br />
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<a href="http://3.bp.blogspot.com/-KANcXifOGZQ/UQ8oDlFqTnI/AAAAAAAABo0/bHL5oIiaLCA/s1600/2013-02-03_17-28-46_422.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://3.bp.blogspot.com/-KANcXifOGZQ/UQ8oDlFqTnI/AAAAAAAABo0/bHL5oIiaLCA/s400/2013-02-03_17-28-46_422.jpg" width="400" /></a></div>
<br />Melissahttp://www.blogger.com/profile/04887248490253569618noreply@blogger.com0tag:blogger.com,1999:blog-2541456924757709275.post-83479032868474997812013-02-03T17:44:00.003-05:002013-02-03T17:44:34.507-05:00Stuffed Green Peppers<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-tSJTwxrgDT8/UQ7noe77iFI/AAAAAAAABoI/qZLS1DM6qBw/s1600/2013-02-03_13-05-54_555.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://3.bp.blogspot.com/-tSJTwxrgDT8/UQ7noe77iFI/AAAAAAAABoI/qZLS1DM6qBw/s400/2013-02-03_13-05-54_555.jpg" width="400" /></a></div>
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I've never made stuffed peppers before, but I've always wanted to. For some reason, the recipe or the end product intimidated me - like I would for sure screw it up. Well, after this recipe success, I am no longer afraid! Very easy and good - and best of all - the last step was in the microwave! Pretty sure that puts it at the top of my list for a great recipe. You could easily prep this the night before and then "make them" in the microwave coming home from work. I know I have about a 15 minute window each night from the time Aiden gets in the door to full blown melt-down if dinner is not on the table. 15 minutes and this one is done (if you do the prep ahead of time).<br />
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Ingredients:<br />
4 medium-large green bell peppers<br />
1 lb of extra lean (we use 96/4) ground beef<br />
1.5 cups of spaghetti sauce (I used prego tomato, garlic and onion and it worked out great)<br />
1 cup of garlic seasoned croutons, crushed<br />
1 t dried onion flakes<br />
1/4 t black pepper<br />
1 large egg, beaten<br />
Parmesan cheese<br />
Wax paper, Pam spray, and a qt. size ziploc bag<br />
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<a href="http://3.bp.blogspot.com/-h-kHgr6kWVU/UQ7nunDw9-I/AAAAAAAABoQ/xBfvFIvJutE/s1600/2013-02-03_12-57-56_725.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://3.bp.blogspot.com/-h-kHgr6kWVU/UQ7nunDw9-I/AAAAAAAABoQ/xBfvFIvJutE/s400/2013-02-03_12-57-56_725.jpg" width="400" /></a></div>
Directions:<br />
Crush the croutons in a ziploc bag. Cut off tops of peppers; remove seeds and membranes. In a skillet, brown ground beef and drain (with the lean meat that we use, I don't drain). Combine beef, 3/4 cup spaghetti sauce, crushed croutons, onion flakes, black pepper and beaten egg. Stir until well mixed and egg has been absorbed by the mixture. Stuff each pepper with equal amounts of the beef mixture. Place peppers in 8x8 or 9x9 glass dish (the tighter squeeze the better so they stay standing) sprayed with Pam. Cover peppers loosely with wax paper. Microwave on high for 14 minutes (turn dish halfway through if your microwave does not rotate). Remove from microwave (careful - can be hot). Spoon 2 tbsp. of spaghetti sauce on top of each pepper. Sprinkle with Parmesan cheese. Microwave on high for 1 more minute. Serve warm. <br />
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We had ours on top of rice and with a side of no sugar added pears. I think if I had to do it over again, I'd skip the rice and serve it with a slice of garlic bread instead. It tasted like pizza - it was GREAT!Melissahttp://www.blogger.com/profile/04887248490253569618noreply@blogger.com0tag:blogger.com,1999:blog-2541456924757709275.post-29614314997186931432013-02-03T17:19:00.003-05:002013-02-03T17:19:40.064-05:00Chicken Lovin' Ranch<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-we_1RQ0uIn8/UQ7hpzITJAI/AAAAAAAABnw/qPzjSA12Ymo/s1600/2013-02-01_18-18-26_53.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://3.bp.blogspot.com/-we_1RQ0uIn8/UQ7hpzITJAI/AAAAAAAABnw/qPzjSA12Ymo/s400/2013-02-01_18-18-26_53.jpg" width="400" /></a></div>
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The whole crew here has been under the weather for over a week now! I can't wait for this crud to leave our house and get back to normal. The boys (Aiden and Ryan) got it first - so the beginning of the week was spent taking care of them and I followed up by Wednesday being hit with it myself and still being sluggish this weekend. Strangely enough, with a house full of sickies - things on the to-do list have piled up, but I've been more motivated than ever to get in the kitchen and try some new home-cooked recipes. I guess it's the idea of comfort food, even though we don't really eat true "comfort food" anymore. So this weekend I tackled 3 new recipes. 3rd one is simmering on the stove now (white chicken chili for the super bowl). But to start the trio of new recipes off, I tried this new chicken ranch recipe. It reminded me of homemade chicken noodle soup, minus the noodles and broth. Aiden LOVED it and had 3 helpings of the chicken in the last 2 days. It's one that will go down in our family's rotation for sure.<br />
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<a href="http://4.bp.blogspot.com/-eFo3I6v_6g8/UQ7h_k9a7fI/AAAAAAAABoA/4s42AyEE5as/s1600/2013-02-01_16-21-52_972.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://4.bp.blogspot.com/-eFo3I6v_6g8/UQ7h_k9a7fI/AAAAAAAABoA/4s42AyEE5as/s400/2013-02-01_16-21-52_972.jpg" width="400" /></a></div>
Ingredients:<br />
1.5lbs boneless chicken breasts<br />
2 lbs potatoes, peeled & cubed<br />
1 lb bag of mini carrots (smaller than baby carrots)<br />
2 pkts of dry ranch dressing<br />
2 T extra virgin olive oil<br />
1/2 cup white wine<br />
Foil to cover and medium - large steamer bag (these things are awesome - Ziploc makes them, I use them constantly!)<br />
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Directions:<br />
Steam carrots and cubed/peeled potatoes in a steamer bag for 5-7 minutes until slightly tender. Cut raw chicken into small cubes. In 9x13 baking dish, combine chicken, potatoes and carrots. Blend together dressing mix, oil and wine. Pour over chicken and vegetables. Cover with aluminum foil. Bake @350 for 1 hour.<br />
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We served ours up with a garlic knot (store bought) and sugar free whip cream mixed with no sugar added canned fruit cocktail. Great dinner with a ton of flavor and made wonderful leftovers that the little man ate each and every time! <br />
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<br />Melissahttp://www.blogger.com/profile/04887248490253569618noreply@blogger.com0tag:blogger.com,1999:blog-2541456924757709275.post-7038621740817777732013-01-20T19:46:00.000-05:002013-01-20T19:46:59.173-05:00Baked Cinnamon Crumble Apples<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-KsCxs4evUus/UPyNhzlylII/AAAAAAAABm0/iCR8_2p6XZ8/s1600/2013-01-20_17-01-43_362.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-KsCxs4evUus/UPyNhzlylII/AAAAAAAABm0/iCR8_2p6XZ8/s640/2013-01-20_17-01-43_362.jpg" width="360" /></a></div>
<br />
WOW! Where have the last 4 months gone? Well, let's see. We moved back to Iowa. Now have a 1 year old that keeps us exhausted and crazy busy. We both started new jobs (yep, still working full-time). We bought a house. Just finished moving into that house on New Year's weekend. AND... I celebrated my 3 year surgeriversary (I had my RNY Weight Loss Surgery on Jan. 5, 2010). It's my goal that the first week of February, I take 3 year pictures. With moving we didn't get them taken, and if I do it the first week of February, it will be 1 year after <a href="http://www.wlstrusttheprocess.blogspot.com/2012/03/2-year-pictures-are-here.html" target="_blank">these pictures were taken at my 2 year mark</a>. <br />
<br />
I feel like with all the change in our lives in the last 4 months, I've lost a bit of me to the chaos of it all. Tonight was the first night that I found the time to make a new recipe. I hadn't been planning to do this, but I've been trying to think outside of the box for feeding Aiden things that are healthy, meet his little nutritional/calorie needs and things we still like (and that I can have as a WLS person). Also, trying to stay on budget by using what we have in the house and avoiding eating out as much as possible. (I didn't take the time to do the nutrition breakdown because this one is pretty darn healthy, but I did do the $ breakdown of tonight's recipe ;) - priorities!)<br />
<br />
Here we go - I looked online for ideas, but kind of made this one up as I went. REALLY REALLY good. Also, a great thing to have as a dinner "dessert" on a night when the windchill is supposed to get down to -30. Yes, I typed NEGATIVE 30. Not a typo : (<br />
<br />
Baked Cinnamon Crumble Apples:<br />
Ingredients:<br />
2 Fuji apples (or whichever kind you prefer, this is what we had on hand. 50 cents each from the store.)<br />
2 tablespoons of <a href="http://www.splenda.com/products/brown-sugar-blend" target="_blank">splenda brown sugar </a><br />
2 tablespoons of flour<br />
2 tablespoons of stick margarine, melted<br />
1 packet of <a href="http://www.betteroats.com/product/oat-revolution-apples-cinnamon/" target="_blank">Better Than Oats Apple Cinnamon Oatmeal</a> (bought ours at Fareway, $1 for 5 packets per box)<br />
Ground cinnamon to sprinkle on top. <br />
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Directions:<br />
-Preheat oven to 350 degrees. Cut apples in half and core out the centers with a small knife or spoon. Lay on baking sheet (I cover mine with foil for easy easy cleanup!).<br />
-In a small bowl, combine melted margarine, splenda brown sugar, flour and 1 packet of apple cinnamon oatmeal. It will be a chunky, batter like consistency. <br />
-Fill centers of cored out apples with oatmeal mixture, spread out on tops of apple halves too. Divide mixture evenly between 4 halves.<br />
-Bake for 30 minutes at 350 degrees. <br />
-When first removed from the oven, sprinkle with cinnamon. Let cool for just a few minutes and then serve. <br />
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I haven't had apple crisp in over 3 years because of my surgery. This is the first time since surgery I felt like I was eating something just as good, if not better than what I have had before. LOVE this recipe (both the boys liked it too - Aiden grabbed for the apples first on his plate with dinner tonight. I just cut the skin off of his apple before cutting it up for him to eat :)<br />
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<a href="http://2.bp.blogspot.com/-K8ERGSV__0s/UPyPGqTv1KI/AAAAAAAABnU/ar9ZtokUOJE/s1600/2013-01-20_17-18-18_78.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://2.bp.blogspot.com/-K8ERGSV__0s/UPyPGqTv1KI/AAAAAAAABnU/ar9ZtokUOJE/s400/2013-01-20_17-18-18_78.jpg" width="400" /></a></div>
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$2 total to make this (we have the splenda brown sugar, flour, cinnamon and stick margarine on hand all the time). 4 servings total, 50 cent dessert! Recap: WLS friendly, kid friendly, nutritionally healthy, budget friendly!Melissahttp://www.blogger.com/profile/04887248490253569618noreply@blogger.com0tag:blogger.com,1999:blog-2541456924757709275.post-60090346893952711502012-09-05T21:42:00.001-04:002012-09-05T21:42:23.578-04:00Skillet Chicken ParmesanThis is maybe my last post for at least the next month. BIG news in our house - we're MOVING backing to I-O-W-A. We're so excited to be moving closer to family. Ryan and I both were offered positions at the University of Iowa. We couldn't have hoped for better timing with everything - both offers came in within 3 days of another another so we could make the most informed decision for our family. I'm on a mission to use up the food we have in the house over the next few weeks. Tonight we had a nice family dinner with our good friend Dixon. I felt like this was one of the last times I'd have enough kitchen stuff unpacked and enough energy to try a new recipe. Whenever I get back at it - I'll be itching to get in the kitchen!!!<br />
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<a href="http://1.bp.blogspot.com/-R6THK1WZIEI/UEf9vmAk_qI/AAAAAAAABlU/XfQUGapWjuQ/s1600/chicken+parm+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://1.bp.blogspot.com/-R6THK1WZIEI/UEf9vmAk_qI/AAAAAAAABlU/XfQUGapWjuQ/s400/chicken+parm+1.jpg" width="400" /></a></div>
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GO HAWKS!!!</div>
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<div style="text-align: left;">
Ingredients:</div>
<span id="main_0_leftcolumn_0_IngredientsLabel"></span>
<dl class="ingredient" itemprop="ingredients">
<li>
3/4 cup Original Bisquick mix</li>
<li>1 teaspoon Italian seasoning
</li>
<li>
2 tablespoons grated Parmesan cheese</li>
<li>1 egg
</li>
<li>
4 boneless skinless chicken breasts (4 oz each)</li>
<li>3 tablespoons olive or vegetable oil
</li>
<li>
2 cups tomato pasta sauce (from 26-oz jar)</li>
<li>1 cup shredded Italian cheese blend (4 oz) </li>
</dl>
Directions:<br />
1) <span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl0_StepDescriptionItemLabel">In
shallow dish or pie plate, mix Bisquick mix, Italian seasoning and
Parmesan cheese. In another shallow dish or pie plate, beat egg. Coat
chicken with Bisquick mixture, then dip into egg, and coat again with
Bisquick mixture.</span><br />
<br />
<span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl0_StepDescriptionItemLabel">2) </span><span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl1_StepDescriptionItemLabel">In
12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 4
to 6 minutes, turning once, until golden brown. Cover; cook 8 to 10
minutes longer, turning once, until juice of chicken is clear when
center of thickest part is cut (170°F). Remove from skillet to plate.</span><br />
<br />
<span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl1_StepDescriptionItemLabel">3) </span><span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl2_StepDescriptionItemLabel">Add
cooked pasta and sauce to skillet. Place chicken on top of sauce. Sprinkle chicken with
Italian cheese blend. Cover; cook 2 to 3 minutes or until bubbly and
cheese is melted.</span><span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl1_StepDescriptionItemLabel"> </span><span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl0_StepDescriptionItemLabel"> </span><br />
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<span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl0_StepDescriptionItemLabel">I made a double batch of this because I had over 1.5 pounds of chicken to use up. Should make for good leftovers tomorrow. : ) Enjoy! </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Ju8JUbRXoFo/UEf-FUZvKZI/AAAAAAAABlc/LjHdj1DontM/s1600/chicken+parm+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="http://1.bp.blogspot.com/-Ju8JUbRXoFo/UEf-FUZvKZI/AAAAAAAABlc/LjHdj1DontM/s400/chicken+parm+2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1/2 the chicken done, the other half in the skillet.</td></tr>
</tbody></table>
<span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl0_StepDescriptionItemLabel">And finally - one pic of our little man on his 9 month birthday, just last week when we announced to our family that we're headed to Iowa!</span><br />
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<a href="http://3.bp.blogspot.com/-HkgShSyd1is/UEf_U8CUugI/AAAAAAAABlk/yxH6x9NyBoE/s1600/Aiden+9+month+pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-HkgShSyd1is/UEf_U8CUugI/AAAAAAAABlk/yxH6x9NyBoE/s640/Aiden+9+month+pic.jpg" width="426" /></a></div>
<span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl0_StepDescriptionItemLabel"> </span> Melissahttp://www.blogger.com/profile/04887248490253569618noreply@blogger.com0tag:blogger.com,1999:blog-2541456924757709275.post-2480002052090573822012-07-26T21:49:00.002-04:002012-07-26T21:49:57.885-04:00Chicken and Rice Skillet with Cranberries<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-sxFFV8M_x6Q/UBHzS0_5wKI/AAAAAAAABk4/mj7uWplaeFI/s1600/z+rice+skillet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-sxFFV8M_x6Q/UBHzS0_5wKI/AAAAAAAABk4/mj7uWplaeFI/s400/z+rice+skillet.jpg" width="400" /></a></div>
<br />
A few weeks ago there was a special at giant - buy 5 boxes of Zatarain's rice and get 30 cents off per gallon of gas. I took advantage of that sale with a coupon that I had. Spent $4 bucks for 5 boxes of the rice and also saved $1.70 off per gallon of gas (using the other gas points I had earned with other sales). So I've been building a few of our recipes around the Zatarain's rice. This one came straight from their website - I did not modify too much. I could not find creole seasoning, so looked up how to make my own. That recipe for creole seasoning is first - then I have the ingredients and directions for the dish listed second. This was a GREAT dish! Pretty easy to make and would make wonderful leftovers : ) <br />
<br />
And so ends my stretch of July recipes... Things are about to get really busy again with teaching and the students coming back on campus (yep - full time job too!) Aiden is up on his hands and knees rocking back and forth and a few days away (I'm guessing) from figuring out how to crawl. The little man will be 8 months on Sunday! I can't believe how quickly time is flying. I'll be back in the next few days to post his 8 month pictures : )<br /><br />Creole seasoning - makes a little more than 1 tbsp, mix all ingredients together:<br />3/4 teaspoon <a href="http://www.damngoodrecipes.com/ingredient/1.html" target="_blank">paprika</a><br />1/4 teaspoon <a href="http://www.damngoodrecipes.com/ingredient/3.html" target="_blank">salt</a><br />1/4 teaspoon <a href="http://www.damngoodrecipes.com/ingredient/4.html" target="_blank">garlic powder</a><br />
1/4 teaspoon <a href="http://www.damngoodrecipes.com/ingredient/9.html" target="_blank">basil</a><br />1/4 teaspoon <a href="http://www.damngoodrecipes.com/ingredient/13.html" target="_blank">oregano</a><br />1/4 teaspoon <a href="http://www.damngoodrecipes.com/ingredient/66.html" target="_blank">black pepper</a><br />
1/8 teaspoon <a href="http://www.damngoodrecipes.com/ingredient/95.html" target="_blank">thyme</a><br />1/8 teaspoon <a href="http://www.damngoodrecipes.com/ingredient/186.html" target="_blank">cayenne pepper</a><br />
1/4 teaspoon <a href="http://www.damngoodrecipes.com/ingredient/504.html" target="_blank">onion powder</a><br />
<br />
********************<br />Ingredients for Chicken and Rice Skillet with Cranberries:<br />1 pound of boneless, skinless chicken breasts cut into 1 inch strips<br />
1 tbsp. of creole seasoning mix<br />
2 tbsp. extra virgin olive oil<br />
2 cups of water<br />
1 package of Zatarain's yellow rice<br />
1/2 cup dried cranberries<br />
3/4 cup chopped celery<br />1/2 cup chopped onion (I still buy mine pre-chopped at the store - saves a ton of time!!!)<br /><br />Directions:<br />Spring chicken with creole seasoning. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 2-3 minutes per side or until chicken is cooked through. Remove from skillet; keep warm.<br /><br />Stir water, rice mix, cranberries, celery and onion into skillet. Bring to a boil. Place chicken over rice mixture and it's been stirred. Reduce heat to low; cover and simmer for 20 minutes or until most of the water is absorbed and rice is tender.<br />
<br />
Remove from heat. Let stand 5 minutes and serve. We served ours with cooked dill carrots - very good!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-6MjLW_MOcV4/UBHzfnzb-jI/AAAAAAAABlA/9HdK54T5azg/s1600/chicken+rice+skillet.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="http://1.bp.blogspot.com/-6MjLW_MOcV4/UBHzfnzb-jI/AAAAAAAABlA/9HdK54T5azg/s400/chicken+rice+skillet.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What ours looked like in the skillet before serving (while I let it stand for the 5 minutes)</td></tr>
</tbody></table>Melissahttp://www.blogger.com/profile/04887248490253569618noreply@blogger.com0tag:blogger.com,1999:blog-2541456924757709275.post-74387919073374858832012-07-23T22:12:00.001-04:002012-07-23T22:12:27.638-04:00Beef & Bell Pepper Fajitas<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-3nxwwP9cT14/UA4EXQNIv-I/AAAAAAAABks/Xr-iy5a1Ud4/s1600/zatarains.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-3nxwwP9cT14/UA4EXQNIv-I/AAAAAAAABks/Xr-iy5a1Ud4/s400/zatarains.jpg" width="400" /></a></div>
Remember how I mentioned the other night that I was using some boneless sirloin for the thai beef recipe? Well this recipe came from using up the other one that I got on the Buy One Get One Free deal. It took a bit longer than some other recipes, but it was good and made a ton. We'll both be eating well for lunch tomorrow!<br />
<br />
Ingredients:<br />
<table border="0" cellspacing="0" id="ctl00_ContentPlaceHolder1_lstIngredients" style="border-collapse: collapse;"><tbody>
<tr><td>2 tablespoons of extra virgin olive oil, divided
</td>
</tr>
<tr>
<td>
1 pound boneless sirloin, cut into thin strips
</td>
</tr>
<tr>
<td>
1 pkg of pre-sliced onion and peppers mix from the produce section (I HATE CUTTING ONIONS!)
</td>
</tr>
<tr>
<td>
</td>
</tr>
<tr>
<td>1 package <a href="http://www.zatarains.com/Products/Rice-Mixes-and-Side-Dishes/Spanish-Rice.aspx">ZATARAIN'S® Spanish Rice</a>
</td>
</tr>
<tr>
<td>
1 1/2 cups water
</td>
</tr>
<tr>
<td>
1 can (14 1/2 ounces) diced tomatoes - flavored with chilies, undrained
</td>
</tr>
<tr>
<td>
6-8 whole wheat tortillas
</td>
</tr>
<tr>
<td>
Assorted toppings, such as sour cream, salsa and shredded cheese<br /><br />Directions:<br /><span style="font-size: small;"><span style="margin: 0px;">1. Heat 1 tablespoon of the
oil in large nonstick skillet on medium-high heat. Add beef; cook and
stir 3 to 5 minutes or until meat is no longer pink. Transfer beef to
medium bowl. Heat remaining 1 tablespoon oil in skillet. Add vegetables;
cook and stir 4-5 minutes or until tender-crisp. Add to beef in bowl.
Keep warm. <br /><br />2. Stir Rice Mix, water and tomatoes into skillet.
Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until
most of the water is absorbed and rice is tender.<br /><br />3. Return beef
and vegetables to skillet; cook and stir until heated through. Serve in
warmed tortillas with assorted toppings, if desired.</span></span> </td><td> </td><td> </td><td> </td><td> </td><td> </td><td> </td><td> </td><td> </td><td> </td><td> </td>
</tr>
</tbody></table>Melissahttp://www.blogger.com/profile/04887248490253569618noreply@blogger.com0tag:blogger.com,1999:blog-2541456924757709275.post-91182490275021308902012-07-22T21:57:00.000-04:002012-07-22T21:57:13.898-04:00Low Sugar Banana Walnut Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-0IGS6N3bA_g/UAyvR498oyI/AAAAAAAABkg/FNj3NUIeVCk/s1600/IMG_3966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-0IGS6N3bA_g/UAyvR498oyI/AAAAAAAABkg/FNj3NUIeVCk/s400/IMG_3966.JPG" width="400" /></a></div>
<br />
This cooking/baking thing has been on a roll lately! To be honest, I think it's my way of procrastinating some other stuff that has to get done (like finishing the lesson plans for my class coming up... 7 days and counting until that is due!). Oh well, at least we'll eat well up until that deadline AND my class stuff will get done... it always does.<br />
<br />
So tonight I had 2 very ripe bananas staring at me on the counter. They had gotten brown enough that I knew neither one of us would eat them and I have not been to the grocery store for the week yet because I did enough menu planning from last week to last us through Tuesday. So what that meant was I needed to use the bananas and I thought Ryan would enjoy something different for breakfast in the morning. <br />
<br />
I found a regular banana bread recipe that was "low calorie" and made it WLS friendly. Remember - I am a little more than 2.5 years out, so I know I can have a few traces of sugar. If you are brand new post-op, I'd wait a few months before trying this and go with all splenda substitute instead of the half and half you'll see below. Feel free to email/msg me if you have questions!<br />
<br />
Ingredients:<br />1/8 cup splenda for baking<br />
1/8 cup sugar<br />
2 tbsp butter, softened<br />
1 large egg, beaten<br />
1/4 cup unsweetened applesauce (this is marked "made with splenda" and sold in a 6 pk of individual cups)<br />
1 cup ripe bananas, mashed (3 small or 2 large - make sure they are ripe ripe)<br />
3/4 cup all purpose flour (can use 1/2 cup all purpose and 1/4 cup wheat if you'd like)<br />
1/2 cup almond flour (I use <a href="http://www.bobsredmill.com/almond-meal-flour.html" target="_blank">Bob's Red Mill brand</a> - this is GREAT for upping the protein content)<br />
1 tsp baking soda<br />
1/4 tsp salt<br />
1 tsp vanilla<br />
1/2 tsp ground cinnamon<br />
1/4 cup chopped walnuts AND 1/4 cup chocolate chips (I made 6 with walnuts for me and 5 with Chocolate chips for Ryan) If doing the full batch with walnuts, you'll want 1/2 cup.<br />
Baking spray or muffin wraps for baking<br />
This makes 11 or 12 muffins total<br />
<br />Directions:<br />
1) Preheat oven to 350 degrees and spray muffin pan with baking spray or line with muffin wraps.<br />
2) In a large mixing bowl, combine softened butter and sugar, and beat with a mixer at low speed until well combined. Add the egg, vanilla and applesauce, and beat another 30 seconds or until well blended. Fold in the bananas (I used the mixer again on low to get the bananas smooth - Ryan doesn't like the chunky bananas). <br />
3) Combine all types of flour, baking soda, salt and cinnamon in another bowl. Stir until combined.<br />
4) Add the flour mixture to the banana mixture and mix until moistened.<br />
5) Add batter to individual muffin cups, about 2/3rd's full.<br />
6) Sprinkle tops with walnuts or chocolate chips. Again, for WLS people - walnuts add another round of protein in and the chocolate chips don't really work for us - unless you can find the sugar free ones, and I never can seem to find them! <br />
7) Bake at 350 degrees for 17-20 minutes. Let muffins partially cool before serving. Ours went nicely with a small glass of skim milk : )Melissahttp://www.blogger.com/profile/04887248490253569618noreply@blogger.com0tag:blogger.com,1999:blog-2541456924757709275.post-41335204115050962432012-07-22T12:22:00.002-04:002012-07-22T12:22:24.652-04:00Crockpot Thai Beef with Red Peppers<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-2SpxOFHAQaA/UAwnrx_mrwI/AAAAAAAABkU/9yS7JWwvYbI/s1600/thai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://1.bp.blogspot.com/-2SpxOFHAQaA/UAwnrx_mrwI/AAAAAAAABkU/9yS7JWwvYbI/s400/thai.jpg" width="400" /></a></div>
<br />
Oh my gosh - this is seriously the best thing I've made in the longest time. I don't know if I was just craving something that tasted like that old indulge and do not think about tomorrow chinese food or what, but this hit the spot. There is some heat to it, but it's matched nicely by the sweetness of the sauce. The other great thing - we had our garage sale yesterday, we were seriously soaked from the rain in the morning and exhausted by the time it was all said and done AND I still had the energy to throw this in the crock pot. It was done in 2.5 hours with about 15 minutes prep time. Easy peasy - my kind of meal!<br /><br />Ingredients:<br /><b>1 cup of FF, reduced sodium chicken broth</b><br />
<b>1/3 cup lite soy sauce</b><br />
<b>1/3 cup reduced fat creamy peanut butter</b><br />
<b>3 tablespoons of honey</b><br />
- it breaks down in the sauce - so if you're WLS, you probably will not have a problem<b>6 cloves of minced garlic</b> <br />
- or 3 tsp of prepared minced garlic like I use - this pre-done stuff is a god send<br />
<b>2 tablespoons of minced fresh ginger root</b> <br />
- this was a new one for me, I found this also "pre-made" in the produce section by the pre-made minced garlic. It was $1.99 for a small bottle. Well worth it considering actual ginger root looks like a piece of coral - straight up!<br />
<b>1 teaspoon of crushed red pepper flakes</b><br />
- I used cayenne pepper - it worked just fine.<br />
<b>2 red bell peppers, thinking sliced and cut into bite size or 1.5-2inch sections</b><br />
<b>1 pound of boneless top round sirloin, fat trimmed off - cut into bit size pieces </b><br />
- I always get a couple of these when they are buy one get one free at the store - which is where I came up with the idea for this recipe. The original recipe I found called for pork chops - I think this was better : ) AND it used up some stuff in the freezer. The original recipe also called for full blown calories and fat of some of the other ingredients - I modified to make healthier for us.<br />
<b>1 bag of Uncle Ben's 90 second <a href="http://www.unclebens.com/Product/Detail?p_id=159" target="_blank">Jasmine or Basmati Rice</a></b><br />
- SO EASY to do it this way! And a perfect serving size for 2 people. <br />
<br />
Directions:<br />
Combine chicken broth, soy sauce, peanut butter, honey, minced garlic, red pepper, minced ginger, red bell peppers and bite size pieces of sirloin in crock pot. I used a medium size crock pot and there was plenty of room. Stir everything together and cook on High for 2.5 hours or on low for 5 hours. Serve each individual serving over half a bag of Uncle Ben's 90 second Ready Rice. Pour one spoonful of extra sauce over dish. YUM! Can't wait for leftovers at lunch : )Melissahttp://www.blogger.com/profile/04887248490253569618noreply@blogger.com0tag:blogger.com,1999:blog-2541456924757709275.post-15047454012621448242012-07-18T20:37:00.003-04:002012-07-18T20:37:55.348-04:00Whole Wheat Banana Blueberry Pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-RVQsjg3UNGI/UAdWRYCfHkI/AAAAAAAABkA/cGdeDap1a0M/s1600/banana+blueberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-RVQsjg3UNGI/UAdWRYCfHkI/AAAAAAAABkA/cGdeDap1a0M/s640/banana+blueberry.jpg" width="404" /></a></div>
<br />
This was our Sunday morning breakfast this past weekend. It was one of the recipes that came out of a google search with a few ingredients. I had blueberries that needed to be used up and a few really ripe bananas - with those 2 things, I was on a mission to make a yummy (free because I already had this stuff) breakfast! This recipe makes 7-8 pancakes. They are VERY filling, so easily enough for 2-3 adults.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-6Ku-rsgJlbw/UAdWjL3R-qI/AAAAAAAABkI/An0LESP6R1E/s1600/banana+blueberry+before+pic.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="http://4.bp.blogspot.com/-6Ku-rsgJlbw/UAdWjL3R-qI/AAAAAAAABkI/An0LESP6R1E/s400/banana+blueberry+before+pic.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before they go into the skillet : )</td></tr>
</tbody></table>
Ingredients:<span class="recipeDetails"><span class="ingredient"></span></span><br />
<ul class="ingredients">
<li class="ingredient"><span class="amount">1/2 cup </span><span class="name">whole wheat flour</span></li>
<li class="ingredient"><span class="amount">1/4 cup </span><span class="name">all-purpose flour</span></li>
<li class="ingredient"><span class="amount">1 tablespoon </span><span class="name">sugar or splenda substitute for WLS people</span></li>
<li class="ingredient"><span class="amount">1 teaspoon </span><span class="name">baking powder</span></li>
<li class="ingredient"><span class="amount">1/4 teaspoon </span><span class="name">salt</span></li>
<li class="ingredient"><span class="amount"></span><span class="name">1 egg, lightly beaten divided in half or 1/4 cup of egg beaters</span></li>
<li class="ingredient"><span class="amount">3/4 cup </span><span class="name">fat-free milk</span></li>
<li class="ingredient"><span class="amount"></span><span class="name">1 1/2 medium ripe bananas, mashed</span></li>
<li class="ingredient"><span class="amount">1/2 teaspoon </span><span class="name">vanilla extract</span></li>
<li class="ingredient"><span class="amount"></span><span class="name">3/4 cup fresh or frozen blueberries</span></li>
<li class="ingredient"><span class="name">Pam Cooking Spray </span></li>
<li class="ingredient"><span class="amount"></span><span class="name">Sugar Free syrup</span><i><span class="name"><br /></span></i></li>
</ul>
Directions:<br />
<span class="recipeDetails"><span class="instructions"></span></span><br />
<ul class="directions">
<li><span>In a large bowl, combine the flours, sugar, baking
powder and salt. Combine the egg, milk, bananas and vanilla; stir into
dry ingredients just until moistened.Add in blueberries and stir until mixed in.
</span></li>
<li><span> Pour batter by 1/4 cupfuls onto a hot griddle
coated with cooking spray. Turn when bubbles
form on top; cook until second side is golden brown. Serve with sugar free syrup.<b> </b><br /><br />**Quick Note** If using frozen blueberries, do not thaw.</span></li>
</ul>Melissahttp://www.blogger.com/profile/04887248490253569618noreply@blogger.com0tag:blogger.com,1999:blog-2541456924757709275.post-50976164190546354812012-07-18T20:13:00.002-04:002012-07-18T20:13:33.459-04:00Bruschetta Chicken Bake<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-UZwySO9FUpc/UAdRBYee9pI/AAAAAAAABj0/oIoBq3h-H7c/s1600/Bruschetta-Chicken-Bake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-UZwySO9FUpc/UAdRBYee9pI/AAAAAAAABj0/oIoBq3h-H7c/s400/Bruschetta-Chicken-Bake.jpg" width="400" /></a></div>
<br />
Recipe #2 of my 3 so far this week (I'd like to point out it's Wednesday - this NEVER happens!) I'm on a mission... and also procrastinating getting ready for our garage sale on Saturday. Story of my life, things start getting done at light speed when I have multiple things to do an a deadline that I'm ignoring : ) Either way, we're benefiting from it... new home cooked meals, staying on budget AND we WILL have a garage sale! (If I keep saying it, it will happen, right???)<br />
<br />
This recipe tasted like chicken Parmesan to Ryan and it tasted like deep dish pizza to me. Either way, we LOVED it and will be doing this again for sure. Super easy on the clean-up with the foil packets and makes enough for leftovers or 3-4 adults.<br />
<br />
Ingredients:<br />
<span></span><br />
<div id="ingredients">
<div class="table-row-gray">
<div class="column1">
<div class="textarea">
<span rel="v:ingredient">
<span>
<div class="desc">
<span>1</span> can
(14.5 oz.) <span class="ingredientNodeInner">diced tomatoes-garlic and basil flavor</span>, undrained</div>
</span>
</span>
</div>
</div>
</div>
<div class="table-row">
<div class="column1">
<div class="textarea">
<span rel="v:ingredient"><span>
<div class="desc">
<span>1</span>pkg.
(6 oz.) <span>STOVE TOP Stuffing Mix Turkey or Chicken flavor - whole wheat for a healthier version </span></div>
</span>
</span>
</div>
</div>
</div>
<div class="table-row-gray">
<div class="column1">
<div class="textarea">
<span rel="v:ingredient">
<span>
<div class="desc">
<span>1 tsp of prepared minced garlic - found in the produce section (they have it in a squeezable tube now - it's awesome!)</span><span class="ingredientNodeInner"></span></div>
</span>
</span>
</div>
</div>
</div>
<div class="table-row">
<div class="column1">
<div class="textarea">
<span rel="v:ingredient"><span>
<div class="desc">
<span>5 or 6 boneless skinless chicken breast halves</span> (1-1/2 lb.)</div>
</span>
</span>
</div>
</div>
</div>
<div class="table-row-gray">
<div class="column1">
<div class="textarea">
<span rel="v:ingredient">
<span>
<div class="desc">
<span>2 tsp of </span><span class="ingredientNodeInner">dried basil leaves</span></div>
</span>
</span>
</div>
</div>
</div>
<div class="table-row">
<div class="column1">
<div class="textarea">
<span rel="v:ingredient"><span>
<div class="desc">
<span>1</span> 1/2cup
<span>KRAFT 2% Milk Shredded Mozzarella Cheese</span></div>
<div class="desc">
<span>Pam Original Cooking Spray</span></div>
<div class="desc">
<span>Tin-Foil </span></div>
<div class="desc">
<span> </span></div>
<div class="desc">
<span>Directions:</span></div>
<div class="desc">
<span><div class="recipeMakeItText">
<div class="stdContBlock">
<div class="textarea">
<span rel="v:instructions">
<span>
<span><span rel="v:ingredient"><span><span><span rel="v:instructions"><span>Heat oven to 400ºF.</span></span></span></span></span></span> If using regular tinfoil, prepare 6 squares of foil, 2 sheets of foil each, and spray with cooking spray. In 1.5qt. or larger mixing bowl stir tomatoes (undrained), stuffing mix and garlic just until stuffing mix is moistened. <span><span rel="v:ingredient"><span><span><span rel="v:instructions"><span><span>Place 1 chicken breast on center of each of 6
large foil square sprayed with cooking spray; sprinkle each chicken breast with a dash of dried basil,
then spoon stuffing mixture on top of chicken and top with cheese. Bring up foil sides; fold to make
packets. Place in pan with at least a 1 inch lip.
</span></span></span></span></span></span></span></span></span></div>
<div class="textarea">
<span rel="v:instructions"><span><span>
<strong></strong>Bake 40-45 minutes or until chicken is done (165ºF). Let rest in the packet for 5-10 min. before serving. Serve in the packet.
</span>
<br />
</span></span>
</div>
</div>
</div>
</span><span><br /></span></div>
</span>
</span>
</div>
</div>
</div>
</div>Melissahttp://www.blogger.com/profile/04887248490253569618noreply@blogger.com0tag:blogger.com,1999:blog-2541456924757709275.post-38380658919967629392012-07-18T19:36:00.000-04:002012-07-18T19:36:39.651-04:00Creamy Tomato-Basil Shrimp Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-buFsXt1Jijc/UAdHrwZDmEI/AAAAAAAABjo/EkkVsV6AkBU/s1600/shrimp+pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="http://4.bp.blogspot.com/-buFsXt1Jijc/UAdHrwZDmEI/AAAAAAAABjo/EkkVsV6AkBU/s400/shrimp+pasta.jpg" width="400" /></a></div>
<br />
I'm on a roll - 3 for 3 this week of new recipes. This is the third recipe I've attempted and it was a success. Still have to post recipe number 2 - that's coming!<br />
<br />
If you've ever had Bertoli, this tastes somewhat like that. Pretty easy. I changed some things about the recipe to make it work with what we had in the freezer/cupboard, but the original idea came from kraft foods website.<br />
<br />
Ingredients:<br />
1 1/2 cups of farfalle (bow-tie pasta) - 12 oz. box (use whole wheat or a mix if you want it to be healthier like we did)<br />
2 tbsp. Kraft sun dried tomato vinaigrette dressing<br />
8 oz. bag of Gorton's Grilled Shrimp Scampi - found in the frozen section<br />
5/8's cup of chicken broth (sub fat-free/reduced sodium if you want a healthier option)<br />
3 oz. of neufchatel cheese - cubed<br />
1 cup of cut grape tomatoes<br />
1/4 cup of parmesan cheese<br />
4 fresh basil leaves, ripped up or cut into slices<br />
<br />
Directions:<br />
Make pasta according to package directions. In a large skillet, heat 2 tbsp. of dressing and add frozen shrimp. Cook shrimp on medium high heat for 5-6 minutes, stirring frequently. Next add chicken broth and seasonings to skillet. Cook an additional 2 minutes - continually stirring. Add neufchatel cheese; cook and stir and additional 2-3 minutes. Add cut up tomatoes and shredded basil leaves; cook 2 minutes.<br />
<br />
Drain pasta. Do not rinse after draining. Add pasta noodles to skillet with shrimp and stir together. Serve hot with lite garlic bread for an olive garden like dinner without all the calories and the price tag!Melissahttp://www.blogger.com/profile/04887248490253569618noreply@blogger.com2tag:blogger.com,1999:blog-2541456924757709275.post-77264752856185205472012-07-17T11:57:00.004-04:002012-07-17T11:57:38.822-04:00Crab Cakes from scratch!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ohEhq6_ssW0/UAWKtUkYQOI/AAAAAAAABjQ/1PqQQz07iSw/s1600/crabcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-ohEhq6_ssW0/UAWKtUkYQOI/AAAAAAAABjQ/1PqQQz07iSw/s320/crabcakes.jpg" width="320" /></a></div>
<br />
So being from Iowa - I never considered that I would 1 - enjoy crab cakes or 2 - have the guts to try and make them on my own. Well, Giant had a buy one get one free on their crab meat last week that I took advantage. Then I went in search of a recipe that I could handle that would use up the crab, give us some serious protein AND would push me outside of my comfort zone. I have been cooking lately - I go in spurts, but it's the usual stuff that we had been making over the last 2 years. I feel like this is the last true week of summer. I start teaching again in August, the students come back to my "real" full-time job, Aiden is more and more active every single minute, my parents are coming to visit and we're having a garage sale this weekend. Wow - all of that makes me feel anxious just typing it. So when I planned our weekly menu this past weekend, I set out to tackle at least 4 or 5 new recipes because I know I will not have time again for quite some time! I found a similar recipe for crab cakes on allrecipes.com and modified it to fit my dietary WLS needs and make things just a bit more healthy : ) Here ya go...<br /><br />Ingredients:<br />
10 whole wheat Ritz crackers, finely crushed<br />
2 tablespoons of light mayo<br />
1/2 tsp of honey dijon mustard<br />
1/2 tsp of old bay seasoning<br />
1/4 tsp of Worcestershire sauce<br />
1 large egg, beaten<br />
a pinch of garlic salt<br />
a pinch of cayenne pepper<br />
16 oz. of imitation crab meat - found in resealable packages in the meat/seafood area (2 pkgs, most pkgs are only 8 oz)<br />
1 cup of original flavor panko breadcrumbs<br />
3 tablespoons of margarine<br />
<br />
Directions:<br />
<ol>
<li>Mix crushed crackers, mayonnaise, mustard, old bay, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl. </li>
<li><span class="plaincharacterwrap break">Stir in crab meat until mixture is combined but still chunky (I used a knife and fork to shred ours - it wouldn't make a nice patty if it was too chunky). Cover and refrigerate for 20 minutes. </span></li>
<li><span class="plaincharacterwrap break">Sprinkle breadcrumbs on a plate or in a large flat dish. </span></li>
<li><span class="plaincharacterwrap break">Shape chilled crab mixture into 4 or 5 patties; coat completely with bread crumbs. </span></li>
<li><span class="plaincharacterwrap break">Melt margarine in a skillet over medium-low heat; cook crab cakes until golden brown, about 4 minutes per side, flattening if they are too thick in the middle. Make sure to wait to flatten until they have crisped up a bit or else they will fall apart.</span></li>
<li><span class="plaincharacterwrap break">Serve with tartar sauce, lemon wedge or cocktail sauce. I did mine straight up - no sauce or lemon and they were great!!!</span></li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-XCLBXQqP98c/UAWLSAJR-nI/AAAAAAAABjY/OfPGnQEEOck/s1600/crabcakes+making.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-XCLBXQqP98c/UAWLSAJR-nI/AAAAAAAABjY/OfPGnQEEOck/s400/crabcakes+making.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What they looked like in the skillet before I flipped them to finish off the other side : )</td></tr>
</tbody></table>Melissahttp://www.blogger.com/profile/04887248490253569618noreply@blogger.com2tag:blogger.com,1999:blog-2541456924757709275.post-69546512382485808752012-06-20T20:37:00.001-04:002012-06-20T20:37:41.376-04:00Winner Winner Chicken Dinner<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-RMnYhHbPrrU/T-JpWqTbY1I/AAAAAAAABjE/vny0Tozk-hQ/s1600/chickendinner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-RMnYhHbPrrU/T-JpWqTbY1I/AAAAAAAABjE/vny0Tozk-hQ/s400/chickendinner.jpg" width="400" /></a></div>
It's been forever since I've posted a recipe! We have been on the go lately and a lot has happened. In May we went back to Iowa for 2.5 weeks, then the class that I was teaching wrapped up, I went to Maine for a conference in June and just a few days ago I turned the big 3-0! In other exciting news (well, at least I think it's exciting) I've decided to teach my first couponing class. I'm going to be teaching 2 to start, July 7th and July 8th from 2-5pm each day. If anyone wants any info - feel free to msg. me or email me : ) On to the recipe of the night...<br /><br />I had boneless chicken thighs in the freezer that I wanted to use up. I made this recipe up with whatever we had in the cupboard. I really liked it. Ryan isn't a fan of dark meat, so he would have preferred I used chicken breast - but all in all, it worked.<br /><br />Ingredients:<br />
6 boneless, skinless chicken thighs<br />2 cups of low sodium chicken broth<br />
1.5 tbsps of dried minced onion<br />
1 tbsp of dried minced garlic<br />
1 tbsp italian seasoning <br />
2 tbsps margarine or butter<br />
1 cup of white - uncooked rice (if you use brown, make sure to increase your cooking time)<br />
1 cup or 6 large sweet red roasted peppers<br />
<br />
Directions:<br />
pre-heat oven to 350 degrees. In a 9x13 baking dish combine dry rice, chicken broth, minced onion and garlic and margarine. Stir together. Lay 6 peppers down on-top of rice/liquid mixture and then lay 6 chicken thighs on-top of rice mixture. Sprinkle tops of chicken thighs with italian seasoning. Bake for 55 minutes. Remove from oven and flip chicken over. Bake for an additonal 15 minutes. We served with a role and green beans.<br />
<br />
:-)Melissahttp://www.blogger.com/profile/04887248490253569618noreply@blogger.com0tag:blogger.com,1999:blog-2541456924757709275.post-58711705145963260762012-04-13T19:31:00.000-04:002012-04-13T19:31:41.557-04:00Parmesan Crusted Chicken and Mexican Cheesy Rice<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0qXlYap9Vf0/T4i3LhgdeEI/AAAAAAAABi4/rS-Xy3_HwMc/s1600/IMG_2964.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-0qXlYap9Vf0/T4i3LhgdeEI/AAAAAAAABi4/rS-Xy3_HwMc/s400/IMG_2964.JPG" width="400" /></a></div>Ryan made this for dinner last night. It wasn't bad, but we were both hungry within a couple hours after dinner was done. I think if we make this again, we'll have it with some sort of salad and/or fruit. Chicken was easy and good - something that would be a quick thing to pull together for future dinners when we have very little on hand.<br />
<br />
Ingredients for Parmesan Crusted Chicken:<br />
⅔ c mayo<br />
⅓ c grated parmesan<br />
2 boneless chicken breasts, halved & pounded<br />
4 t bread crumbs<br />
<br />
Directions:<br />
Combine mayo & cheese. Spread on chicken, and then sprinkle with breadcrumbs. Bake at 425, 20-25min. <br />
<br />
Ingredients for Mexican Cheesy Rice:<br />
2 T olive oil<br />
1/2 T minced onion (dry - not fresh)<br />
1 c white or brown instant rice <br />
1 can diced tomatoes w/ chili’s, undrained<br />
1 can of chicken broth (14 oz)<br />
½ c shredded cheddar<br />
<br />
Directions:<br />
Heat oil in skillet and sauté onion until brown. Add rice, tomatoes and chicken broth and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Top with cheese before serving.Melissahttp://www.blogger.com/profile/04887248490253569618noreply@blogger.com0tag:blogger.com,1999:blog-2541456924757709275.post-80393351704203861752012-04-13T19:15:00.000-04:002012-04-13T19:15:56.960-04:00Ham & Spinach Couscous<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-pVSkTG9u8ls/T4izfR-x99I/AAAAAAAABiw/A5E4ikcQtR8/s1600/IMG_2966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-pVSkTG9u8ls/T4izfR-x99I/AAAAAAAABiw/A5E4ikcQtR8/s400/IMG_2966.JPG" width="400" /></a></div><br />
<br />
Spring has sprung! Out dinner plates tonight showed it : ) I love this time of year - everything looks and tastes fresh. We've never tried couscous. Beyond the ridiculous name, it's not that bad. Heads up - it's a lot more filling than it looks : )<br />
<br />
Ingredients:<br />
½ c water<br />
¼ t garlic salt<br />
¾ c diced lean ham<br />
2 c chopped fresh spinach<br />
¾ c uncooked couscous<br />
¼ c shredded cheddar cheese<br />
<br />
Directions:<br />
In a medium saucepan, combine water, garlic salt, ham and spinach; bring to a boil. Stir in couscous. Remove from heat; cover & let stand 5–10 min or until water is absorbed. Fluff with a fork and sprinkle with cheese.<br />
<br />
We served with cooked carrots with dill, steamed asparagus and fresh strawberries. We'll be doing this one again for sure. It took a total of 15 minutes from start to finish to get it on the table.Melissahttp://www.blogger.com/profile/04887248490253569618noreply@blogger.com0tag:blogger.com,1999:blog-2541456924757709275.post-79600447007528827022012-04-09T01:10:00.000-04:002012-04-09T01:10:08.923-04:00Happy Easter!!! DC Road Trip<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-j20GDnCI0j4/T4Jrpqr29EI/AAAAAAAABhw/ROrdol0I1lU/s1600/2012-04-07_11-41-54_576.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-j20GDnCI0j4/T4Jrpqr29EI/AAAAAAAABhw/ROrdol0I1lU/s400/2012-04-07_11-41-54_576.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-YuqILYJD75s/T4Jr1NAnTbI/AAAAAAAABh4/8nX5_meEjX0/s1600/2012-04-07_13-02-18_724.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-YuqILYJD75s/T4Jr1NAnTbI/AAAAAAAABh4/8nX5_meEjX0/s400/2012-04-07_13-02-18_724.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-jg4Eju3yGt4/T4Juw7s0e0I/AAAAAAAABig/I9RXmMOX-Gw/s1600/Aiden+and+Daddy+Easter+2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-jg4Eju3yGt4/T4Juw7s0e0I/AAAAAAAABig/I9RXmMOX-Gw/s400/Aiden+and+Daddy+Easter+2012.jpg" width="255" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-AM-e9w3l72U/T4JuydqfwtI/AAAAAAAABio/8nCGMAu8x0c/s1600/IMG_2950.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-AM-e9w3l72U/T4JuydqfwtI/AAAAAAAABio/8nCGMAu8x0c/s400/IMG_2950.JPG" width="266" /></a></div>We took our first little family overnight road trip this Easter. So glad we did! We had a wonderful time in DC and figured out what we might need to do differently (additional stuff to bring/not bring) on our BIG trek back to Iowa we have planned in May. We're going home for a full 2 weeks... so we have to make sure we have our ducks in a row. There is no "turning around" for something once we hit the mountains. Aiden LOVES traveling and checking all the new stuff out. This child has to constantly be facing out so he can check everything out. My biceps are feeling it from the time we spent carrying him around the American History Smithsonian museum and I'm sure Ryan's neck/shoulders/back are feeling it from carrying him around in the baby borjn on our walk around the National Mall. Hope you had a great Easter!!!Melissahttp://www.blogger.com/profile/04887248490253569618noreply@blogger.com0tag:blogger.com,1999:blog-2541456924757709275.post-45667645338404478482012-04-09T00:46:00.000-04:002012-04-09T00:46:39.494-04:00Sausage and Chicken Gumbo<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-k2j_ACidwkw/T4JpVh1rAwI/AAAAAAAABho/ho5xJHVx4yg/s1600/IMG_2901.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-k2j_ACidwkw/T4JpVh1rAwI/AAAAAAAABho/ho5xJHVx4yg/s640/IMG_2901.JPG" width="425" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>We have officially made and tried gumbo. We didn't mind it, but it wasn't our favorite. Glad we're stepping outside of the box a bit : )<br />
<br />
Ingredients:<br />
½ lb turkey kielbasa sausage, cut in small cubes<br />
1 T oil<br />
3 T flour<br />
1 boneless chicken breast, cut in small pieces<br />
6 oz can crab meat, drained<br />
14 oz can Italian diced tomatoes, undrained<br />
14 oz can chicken broth<br />
6 oz water<br />
2 c frozen cut okra<br />
1 T Worcestershire Sauce<br />
1 bag of uncle ben's brown ready rice (90 second kind)<br />
<br />
Directions:<br />
In large soup pot, sauté kielbasa in oil until lightly browned. Sprinkle flour evenly over kielbasa. Sauté until<br />
flour is browned. Add small amount of water if needed to prevent burning. Add chicken pieces and sauté 5 min, until barely done. Add & stir in crab, tomatoes, chicken broth, water, okra, Worcestershire sauce and rice. Heat thoroughly and simmer 15-20 min, until okra is just done. Serve with french bread and butter.Melissahttp://www.blogger.com/profile/04887248490253569618noreply@blogger.com0tag:blogger.com,1999:blog-2541456924757709275.post-14609295825359237432012-04-09T00:38:00.000-04:002012-04-09T00:38:21.524-04:00Spinach Chicken Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-uErRougRzpY/T4JneW65TdI/AAAAAAAABhI/c8hqFOuxGo4/s1600/IMG_2877.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-uErRougRzpY/T4JneW65TdI/AAAAAAAABhI/c8hqFOuxGo4/s400/IMG_2877.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-quxbOy4_lWU/T4Jnf8aH-aI/AAAAAAAABhQ/4_-oGA2zHD0/s1600/IMG_2887.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-quxbOy4_lWU/T4Jnf8aH-aI/AAAAAAAABhQ/4_-oGA2zHD0/s400/IMG_2887.JPG" width="400" /></a></div><br />
This recipe turned out well - it was easy and quick to pull together for a good lunch. We had baked sweet potatoes with it too. I think you'd need something else, the salad didn't seem like enough for a "dinner" type meal. The red onions were really strong in it and we're not big fans of red onions. I think if we make it again, we'll use sweet yellow onions instead.<br />
<br />
Ingredients:<br />
1 c chopped steamed broccoli florets<br />
1 T red wine vinegar<br />
½ t Dijon Honey Mustard<br />
¼ t salt<br />
¼ t pepper<br />
3 T veg oil<br />
1 pkg grilled and ready chicken - we use purdue all the time, love it!<br />
10 oz bag spinach - from produce section<br />
2 T finely chopped red onion<br />
1 Granny Smith apple, cored & chopped<br />
1 oz bacon pieces<br />
1/2 c chopped walnuts<br />
<br />
Directions:<br />
Steam broccoli and set aside. Whisk vinegar, Dijon, salt, pepper and oil together. In a large bowl, combine 1 T dressing and desired amount of chicken. Let stand 10 min. Add spinach, onion, apple, bacon, walnuts, steamed broccoli and desired amount of remaining dressing. Toss to coat. Serve with sliced French bread.Melissahttp://www.blogger.com/profile/04887248490253569618noreply@blogger.com0tag:blogger.com,1999:blog-2541456924757709275.post-20848153148506516332012-04-09T00:28:00.000-04:002012-04-09T00:28:45.549-04:00Breakfast Pizza<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-R08uyG6LKyw/T4Jk3zsh72I/AAAAAAAABhA/RN6fp8ExgRw/s1600/2012-04-01_09-48-06_814.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://2.bp.blogspot.com/-R08uyG6LKyw/T4Jk3zsh72I/AAAAAAAABhA/RN6fp8ExgRw/s400/2012-04-01_09-48-06_814.jpg" width="400" /></a></div><br />
<div style="text-align: center;"><a href="http://1.bp.blogspot.com/-DdfzcBY_KwI/T4Jk2jTb3sI/AAAAAAAABg4/WN-wbhHONLk/s1600/2012-04-01_09-40-20_974.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://1.bp.blogspot.com/-DdfzcBY_KwI/T4Jk2jTb3sI/AAAAAAAABg4/WN-wbhHONLk/s400/2012-04-01_09-40-20_974.jpg" width="400" /></a> </div>We had this last weekend for brunch and it was really good and easy! We'll be doing this again for sure : )<br />
<br />
Ingredients:<br />
1 pizza crust - we used freshetta thin pre-made pizza crust<br />
1 package of bacon<br />
2 handfuls of cherry tomatoes<br />
1 cup chopped ham pieces (we used leftover ham steak)<br />
1 cup shredded cheddar cheese<br />
1 egg<br />
1 c milk<br />
1/4 t basil<br />
<br />
Directions:<br />
Place pizza crust on pizza pan. Layer bacon, ham, tomatoes, and then cheese on crust. Whisk egg, milk and basil together. Drizzle evenly over pizza. Bake @ 425°, for 20-25 min or until egg mixture is set. Serve with sliced oranges.Melissahttp://www.blogger.com/profile/04887248490253569618noreply@blogger.com0tag:blogger.com,1999:blog-2541456924757709275.post-87998963251146161882012-03-18T00:12:00.000-04:002012-03-18T00:12:17.602-04:00Turkey Apple Crisp<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-hQaKcGcofis/T2VgiaHvdGI/AAAAAAAABgw/L6yeduMvNDw/s1600/IMG_2746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-hQaKcGcofis/T2VgiaHvdGI/AAAAAAAABgw/L6yeduMvNDw/s400/IMG_2746.JPG" width="400" /></a></div><br />
This recipe sounds totally funky, but it actually turned out being pretty good. It tasted "fresh" and different - something to change up the usual. Worth a try!<br />
<br />
Ingredients:<br />
1 can crescent rolls<br />
Light Poppy seed dressing<br />
Sliced turkey breast meat - we used Carving Board Turkey from the deli section<br />
4oz shredded cheddar cheese (1/2 of a bag)<br />
1 granny smith apple, thinly sliced<br />
<br />
Directions:<br />
Open crescent dough into 2 rectangles on flat baking sheet. Place desired number turkey slices & apple slices<br />
on open dough. Sprinkle with cheese. Drizzle 1 tablespoon dressing over each; fold up edges to make a rim around the outside. Bake for 20 minutes at 375.Melissahttp://www.blogger.com/profile/04887248490253569618noreply@blogger.com0tag:blogger.com,1999:blog-2541456924757709275.post-14035676391495628282012-03-17T22:58:00.000-04:002012-03-17T22:58:27.489-04:00BBQ Beef Puffs and Mandarin Orange Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-OiAD1SFMM1s/T2VN72Wi82I/AAAAAAAABgQ/AJLi8pLcx2A/s1600/IMG_2775.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-OiAD1SFMM1s/T2VN72Wi82I/AAAAAAAABgQ/AJLi8pLcx2A/s400/IMG_2775.JPG" width="400" /></a></div>Cute name we came up with, huh? I like it. Anyway, this was super easy and very good! We'll be doing this again for dinner for sure! 2 recipes with this post... must be the luck of the Irish ; ) And a pic of Aiden in his St. Patty's Day gear! He has the Irish Eyes - no question there! We LOVE being Irish : )<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-l8I9ZjVghvg/T2VO1E0WYiI/AAAAAAAABgo/tbxfM7q6lUk/s1600/IMG_2767.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-l8I9ZjVghvg/T2VO1E0WYiI/AAAAAAAABgo/tbxfM7q6lUk/s400/IMG_2767.JPG" width="266" /></a></div>BBQ Beef Puffs<br />
Ingredients:<br />
1 can refrigerated flaky biscuits - we used butter flaky pillsbury<br />
½ lb ground chuck - we use 92% lean <br />
Barbeque sauce - we use Jack Daniels #7 (blue label), works for me with low sugar<br />
1 c shredded cheddar - We used 2% sharp cheddar<br />
Pam Original Spray<br />
<br />
Directions:<br />
Spray muffin pan with Pam spray. Pat biscuits into flat 5” circles (or a bit bigger than your palm). Press lightly in greased muffin pan. Brown beef in a large skillet; drain. Stir in desired amount of bbq sauce (I used a bit more than half a cup); spoon into muffin cups. Sprinkle muffins and beef with shredded cheese. Bake @ 375° for 20min. Cool in pan for 5 min. before serving.<br />
<br />
Mandarin Orange Salad<br />
Ingredients:<br />
1 bag of hearts of romaine lettuce leaves<br />
1 14oz. can of No Sugar Added Mandarin Oranges (Del Monte brand has this - they are awesome!)<br />
1 bag of honey roasted sliced almonds (found in the produce section, only 1 gram of sugar per serving)<br />
8oz bottle of Ken's Lite Vidalia Onion Dressing<br />
<br />
Directions:<br />
Drain oranges. Mix all ingredients together and serve cold. I used about 3/4's of the bottle of dressing and all of the almonds. Very good!!!Melissahttp://www.blogger.com/profile/04887248490253569618noreply@blogger.com0tag:blogger.com,1999:blog-2541456924757709275.post-60058278872920355972012-03-12T22:55:00.000-04:002012-03-12T22:55:21.245-04:00Ham and Corn Chowder<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-WcfuXjW6mhM/T162yfv1phI/AAAAAAAABgE/nDEuKyiEp2I/s1600/IMG_2741.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-WcfuXjW6mhM/T162yfv1phI/AAAAAAAABgE/nDEuKyiEp2I/s400/IMG_2741.JPG" width="400" /></a></div>Bracket season anyone??? Maybe I'll let you know who I have winning it all tomorrow - it's unconventional, but that usually serves me well ; ) That's what I did with my time tonight (filled out my bracket) after gabbing with my mom, spending an hour on facebook and hanging with my favorite little baby. Now I'm posting my second recipe of the night : ) Anyway, Ryan made dinner tonight and it was DEEEEE-Lish! I can't tell you how much I enjoyed this dinner and I didn't have much faith to start. I always thought "chowder" meant fish... then I thought it meant "potatoes"... nope, neither. Turns out it just means "thickened soup" usually with some sort of cream or milk. Heads up, this recipe only made enough for 2 servings, one for each of us. So if you're serving more, prepare to double or triple it.<br />
<br />
Ingredients:<br />
2 T stick margarine<br />
½ c onion, chopped<br />
1 t minced prepared garlic<br />
¼ t paprika<br />
pinch of crushed red pepper<br />
¼ t salt<br />
¼ t pepper<br />
1 small bag frozen corn, thawed<br />
1 can chicken broth (14oz)<br />
½ c light half-and-half<br />
1 c diced ham - (We used a ham steak and then used the vidalia chopper to "dice" it. Worked well)<br />
<br />
Directions:<br />
In a large stock pot, melt the margarine over med heat; add onion and cook until tender. Add garlic, paprika, red pepper, salt and pepper; cook 2 min. Stir in corn, broth and half-and-half. Bring to a boil; reduce heat and simmer 15 min. Puree half of soup in blender and return to pot, add ham and stir to combine. (We heated the ham in the microwave after dicing it for 1 1/2 minutes before adding to the soup.)Melissahttp://www.blogger.com/profile/04887248490253569618noreply@blogger.com0