Tuesday, November 30, 2010

Pumpkin Cornbread

There is something about chili with cornbread isn't there?  I had planned to make this buffalo chicken chili and then I saw this recipe for pumpkin cornbread. 


I just bought about 6 cans of pumpkin so this was perfect! 

The flavors went well together.  We all loved it!  Both the chili and pumpkin cornbread were even better the next day!

Pumpkin Cornbread
Inspired from Sweet as Sugar Cookies

1 cup flour
1 tbsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1/2 cup brown sugar
1 cup cornmeal
2 eggs
1 cup pumpkin
1/4 cup olive oil
1 tbsp. molasses
2 tbsp. milk

Spray an 8 x 8 baking dish. In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar and cornmeal.  In a small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, milk and molasses.   Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing out the top as much as possible.  Bake 25 - 30 minutes at 400 degrees, until a knife inserted in the center comes out clean.

Total calories = 2156 calories
12 servings = 180 calories per serving

Buffalo Chicken Chili & Pumpkin Cornbread = 399 calorie dinner

One Year Ago...

BBQ Chicken Pizza

Barbecue Turkey Sloppy Joes

Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Monday, November 29, 2010

Mexican Ravioli Casserole

This was one of those days where I forgot to take any meat our of the freezer to thaw.  After deliberating for a bit, I stumbled up this recipe and remembers that I had a bag of frozen ravioli in the freezer. 

Dinner saved.

The only problem, is I forgot to write down who I got this recipe from.  So if you recognize it, let me know!

Mystery solved! This inspiration came from Heather from Out Of The Box and Into the Kitchen! Yea!  She has awesome recipes so go check her out! 

This was super simple and quite tasty.  Great meal when you're in a pinch with no thawed meat!

Mexican Ravioli Casserole

1 - 25 oz. package of frozen cheese ravioli
16 oz. salsa
6 oz. can tomato paste
1 can black beans, rinsed and drained
1 cup corn
1/2 tsp. cumin
6 oz. cheddar cheese

Mix salsa, tomato paste, black beans and corn together in a bowl.  Layer half of the ravioli on the bottom of an 9 x 13 pan.  Layer half the salsa/bean mixture on top.  Then add half the cheese.  Repeat once ending with cheese.  Bake in preheated oven at 350 degrees for about 30 minutes or until hot and bubbly.  (I didn't time it, I really have no idea how long it was in there but it's all cooked, you're just heating it through.)

Total calories = 3072 calories
8 servings = 384 calories per serving

Mexican Ravioli Casserole + small salad = 484 calorie dinner

One Year Ago...

Adobo Chicken Salad Wraps

Mexican Lasagna

Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Sunday, November 28, 2010

Menu Plan Monday - November 29th - December 5th

The only thing we didn't get to last week was the pumpkin chili.  I'll save it for another week.  It's one of those recipes where I usually have all the ingredients in the house so I'll save it for when I'm in a pinch.

Couple of new recipes I'm trying out this week.  I don't cook with sausage a whole lot so I'm eager to find out how the bean cassoulet comes out.  I think with the sausage and beans, it might be a bit high in calories but hopefully will be hearty and filling! 

We didn't do turkey last week but I did buy 2 of them so I took one out tonight to make this week.  I think I like the leftover turkey more than I do the actual turkey meal!  I MIGHT get creative and try a slow cooker stuffing recipe when I make the turkey.  We'll see how adventurous I feel!

Monday: Bean Cassoulet

Tuesday: Summer Squash and Corn Chowder

Wednesday: Turkey, butternut squash, slow cooker stuffing (maybe)

Thursday:  Chipotle bean burgers (Morningstar) and Sweet Potato Chips

Friday:  Chicken fajitas

Saturday: leftovers

Sunday: Something chicken in the crock pot.

This is linked with Menu Plan Monday at I'm an Organizing Junkie 

Calories calculated from calorieking.com. Some umbers are approximate and rounded.

Thursday, November 25, 2010

Buffalo Chicken Chili in the Slow Cooker

I'm a sucker for good advertising.  Especially with recipes.  If I see a recipe with THE BEST in the title, well, I'm GOING to try it!  It's the BEST, right? 

By putting words like Award Winning, The Most Incredible, or The Best Ever, in front of a recipe, works for me. It is telling me that I just have to try it! 

So that's how it was when I saw Biz's Best Buffalo Chili Recipe!  I somehow knew it wouldn't be just any chili recipe. 

Even though I changed the method, it was quite extrordinary.  The flavor was spot on, not too spicy but it had a great flavor.  It was hearty and chunky. Just the way I like it!

Buffalo Chicken Chili
Adapted from My Bizzy Kitchen

2 1/2 lbs. boneless, skinless chicken breasts
2 large carrots
4 stalks celery
1 large red pepper
1 large onion
5 cloves of garlic
1/3 cup chili powder
2 tbsp. ground cumin
1 tbsp. paprika
1/2 cup Franks Hot Sauce
2 (15 oz) cans tomato sauce
1 (15 oz) can diced tomatoes
1 (15 oz. can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can chili beans in sauce (do not drain)
Salt and pepper to taste

Cook chicken with a bit of water in pan until cooked and easy to shred.  Shred chicken and put in crockpot  Heat a bit of cooking spray in pan and cook onions, carrots, pepper and garlic about 8 minutes.  Add veggie mixture to crock pot. Add all the other ingredients and mix together.   Cook on low for several hours until hot and flavors have come together.  **Alternate method: You can mix everything on the stove top at a simmer and cook for an hour. 

Total calories = 3066 calories
14 cups = 219 calories per cup

Buffalo Chicken Chili & Pumpkin Cornbread = 399 calorie dinner

One Year Ago...

Chipotle Chicken & Fiesta Corn

Garlic Ranch Turkey Burgers & Rum Butternut Squash

Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Wednesday, November 24, 2010

Turkey Leftovers?

I know you're all getting a ton of recipes for turkey leftovers but I wanted to share some of my favorite ways to use leftover turkey.

Turkeys are super inexpensive this time of year. I often will pick up a few and cook them just for the meat to freeze.  I typically mix the dark and white meat together and shred it. I pack it into quart size baggies in 10 oz. portions.  If I make larger recipes, like enchilada's, I might use 2 bags but for most things, one bag is perfect. 











Tuesday, November 23, 2010

Butternut Squash Bake

What to do?  What to do?

I had 2 small butternut squash that needed to be used. 

Now, I love butternut squash. We could eat it daily.  However, I have this food blog. So I like to try new recipes. You know how it is, right? 

So I stumbled upon Alex's blog and just like that.  Problem solved.

This was excellent!  I used saltine crackers instead of Ritz but would totally use Ritz next time.  More buttery and nummy. 

I think next time, I would mash half of the squash and mix everything in and keep part of the squash chunky. 

This was healthy and super delicious!  I'll make it again! 

Butternut Squash Bake
Adapted from Ma, What's for Dinner?

1 large butternut squash, about 2 lbs., peeled and cubed
1/2 cup light mayo
1 large onion, chopped
1 clove garlic
1/4 tsp. hot sauce (or just a few dashes)
1 egg
15 ritz crackers
1/4 parmesan cheese
2 tbsp. butter
1/2 tsp. dried oregano
Salt and pepper

Heat a large pot of water to boiling, add squash and cook until soft about 15 - 20 minutes. 

In a small saucepan, heat butter, once melted, add in your crackers, cheese and oregano.  Season with salt and pepper and stir well.  Remove from heat and set aside.

Cook onion in 1 tbsp. butter until softened, about 8 minutes, add garlic, saute for a couple more minutes.  Remove from heat.

When the squash is cooked, drain the water and toss the squash in a bowl. Toss in the mayo, onion, garlic, hot sauce and egg. Mash together well.  Pour it in an 8 x 8 pan and top with cracker cheese mixture, cover with foil and bake for 30 minutes at 375.  Remove foil and bake for an additional 5 minutes. 

Total calories = 1423 calories
6 servings = 237 calories

Balsamic Chicken + Butternut Squash Bake + Green Beans = 487 calorie dinner

One Year Ago...

Top Round Roast with Potatoes & Vegetables

Pineapple Black Bean Enchiladas

Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Monday, November 22, 2010

Amish Chocolate Chip Cookies

There really is no end to what I can do with this Amish starter.

These were awesome!  They were crunchy on the outside and super cakey on the inside. Perfect texture.

Now, I have to warn you.  I am not a good baker.  Not. At. All.  Did you see the shape of those cookies? Not a round one in sight!

I think the recipe I looked at called for 3 cups of flour, I used more like 2 1/2, it seemed thick enough. I know, you're supposed to measure well when baking. I have a problem with measuring. 

I also got my molasses and vanilla mixed up.  Once again, I decided to eye ball it and just pour some molasses in the bowl.  Well, apparently I had the vanilla in hand, which is much thinner than molasses, and poured way too aggressively and ended up with probably about 1/4 cup of vanilla.  At least.  Whoops!  I tasted the batter and they tasted quite alcohol-y.  Once they cooked in the oven, they were fine.

My husband ate one and said they were good. But they needed more vanilla.  No joke. 

Check out my other amish bread and cakes!  I have 17 other recipes with more to come! 

Amish Chocolate Chip Cookies

1 cup starter
2 eggs
1 tbsp. molasses
3/4 cup butter
2 tsp. vanilla

Combine and mix well.

Sift together:
2 1/2 cups flour
1 cup sugar
1 tsp. salt
2 cups chocolate chips
1 cup of chopped nuts (I used pecans)

Mix together with butter mixture.  Use tbsp. to spoon them onto baking sheets, bake at 375 for 10 - 13 minutes.

One year ago...

Spinach & Lentil Meatloaf with Scalloped Corn & Broccoli

Asian Turkey Broccoli Slaw Wraps

Sunday, November 21, 2010

Menu Plan Monday - November 22 - November 28, 2010

You will probably see from my menu that we are not having typical Thanksgiving dinner. I love turkey and all that goes with it and usually make it a couple of time throughout the year. We just don't celebrate Thanksgiving. 

What I WILL enjoy, will be sleeping in and enjoying a relaxing day with the family. I am planning to make some homemade cinnamon rolls Thursday morning with my Amish starter.  First time for that!  Plus, my son wants to make and design a cake to bring to Grandma's on Saturday.  They live about 2 hours away so the kids are excited! 

Monday:  Mac and Cheese Light (didn't get to last week)

Tuesday:  Pumpkin Chili

Wednesday:  Burgers and homemade bbq chips

Thursday:  Tacos, beans and rice - Homemade amish cinnamon rolls for breakfast.

Friday:  Ice skating, out out for late lunch

Saturday:  Grandma and Grandpa's, they'll be cooking!

Sunday:  Cuban Quesadillas

This is linked with Menu Plan Monday at I'm an Organizing Junkie

Saturday, November 20, 2010

Turkey, Bacon, Cheddar Enchiladas

Bacon makes everything better.  Really it does. 

Need a way to use up turkey leftovers?  Look no further! 

I can't think of a better way to serve turkey.  Than topping it with sour cream, bacon and cheddar cheese. 

Need I say more?  Seriously?

Turkey Bacon Enchiladas Recipe
Adapted from Meg's Cooking Corner


1 large yellow onion, thinly sliced
4 cloves garlic; minced
5 cups cooked turkey (or chicken); shredded
1 tsp chili powder
1 tsp ground cumin
3 oz. shredded cheddar cheese
salt and pepper to taste
15 - 100 calorie whole wheat flour tortillas


1 can condensed cream of chicken soup
1 1/4 cup sour cream
1 (4 oz) can diced green chilies
3 cloves garlic; minced
1/2 cup cooked crumbled bacon
1 1/2 tsp chili powder
1 tsp cumin
salt and pepper to taste

5 oz. shredded cheddar cheese
1 green onion, finely chopped

Preheat oven to 350,
In a medium sized bowl combine all sauce ingredients and stir to mix well. Set aside.
 In a pan sprayed with cooking spray, add onions and cook until onions are soft. Add garlic and cook for a couple more minutes. Remove to a large mixing bowl. To the onions, add chicken, chili powder, cumin, salt and pepper, shredded cheese and 3/4 cup of the prepared sauce. Stir to mix.

Spoon 3/4 cup of the sauce into the bottom of the 9 x13 baking pan and spread evenly. Warm tortillas slightly until they are soft and flexible. Spoon 1/2 cup of the chicken filling down the center of each tortilla. Fold in the ends and roll up the tortillas. Place seam side down in the Dutch oven or baking pan. Spoon the remaining sauce over the top and top with cheddar cheese and green onions.

Bake in 350 oven for 30 minutes or until hot and cheese is bubbly.

We put 10 enchiladas in a 9 x 13 pan and then 5 of them in an 8 x 8 pan and froze the small pan. 

Total calories = 4500
15 servings = 300 calories per enchilada

2 Bacon Enchiladas = 600 calorie dinner

One year ago...

Tomato Cream Cheese Chicken

Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Wednesday, November 17, 2010

Sweet & Spicy Chicken Wraps

I don't usually like things too spicy.  But I can handle a bit of spice when there is something to cool it down. 

This sweet mayo/cucumber sauce was perfect to cool it down a touch.

This was also super easy to put together.  Both the sauce and the chicken came together super fast. 

I wrote down the recipe below but this is something that I don't always use exact measurements.  It's a good one to just throw stuff together and call it dinner. 

Sweet & Spicy Chicken Wrap Recipe

1/4 cup mayonnaise, light
1/4 cup sour cream, light
1/3 cup finely chopped cucumber
1 tbsp. honey
1/2 tsp. cayenne pepper
Black pepper, to taste

1 1/2 lbs. chicken breasts, cut into strips
1 cup salsa
1 tbsp. honey
1/2 tsp. cayenne pepper
baby spinach leaves

Mix together the dressing. Cover and refrigerate until needed.

Cook the chicken in a pan with a bit of cooking spray until beginning to turn golden and are no longer pink in the middle, about 8 minutes.  Stir in the salsa, 1 tbsp. honey and 1/2 tsp. of the cayenne pepper.  Reduce the heat and simmer for about 5 minutes or so.

Spread tortilla with about a tbsp. of the cucumber mixture, top with baby spinach leaves and chicken mixture.  Eat and enjoy!

I forgot to count how many we got and what the calorie count was but it was very low calorie!

Tuesday, November 16, 2010

Crustless Pumpkin Pie

I ate half this pie. No kidding!

The whole pie is less than 500 calories!  Woo-hoo!  Plus, it tastes awesome. 

I've never been a huge crust fan anyways and I didn't miss it one bit. 

This is the only pumpkin pie that I will make now. 

Crustless Pumpkin Pie Recipe
Recipe from KimBensen.com

15 oz. can pumpkin
3/4 cup Splenda
1/2 cup egg beaters
1 1/2 cup milk, 1%
1/2 tsp. salt
1 tbsp. flour
1 tbsp. pumpkin pie spice

Beat all ingredients together.  Spray pie plate with cooking spray.  Pour batter in pie plate and bake for 15 minutes at 400.  Reduce heat to 350 and bake for an additional 50 minutes.  Place in microwave and cook on high for an additional 5 minutes, knife should come out clean when inserted into the center.  If not, stick it back in the oven briefly.  Allow it to cool completely before cutting it.  Add reddi whip if desired. 

Total calories = 476 calories
6 slices = 79 calories per piece not including reddi whip
One Year Ago...

Spinach Artichoke Cheese Dip with Homemade Garlic Tortilla Chips

Calories calculated from calorieking.com. Some numbers are approximate and rounded.