Monday, February 28, 2011

Mexican Egg Salad with Lime Avocado




Aren't these pretty?  It's rather difficult to make something as goopy as egg salad to resemble anything close to pretty. 



The recipe asked to make the egg salad and the avocado goop separate.  I assembled one wrap and then ended up combining the avocado with the egg salad.

I'm all about simplifying.  Next time I will just throw it all in together. 


The chilies are not spicy at all, they add a wonderful flavor. These were mighty tasty!



Mexican Egg Salad Wraps
Adapted from Pillsbury

12 hard cooked eggs, peeled and coarsely chopped
1/2 cup miracle whip (or mayo)
1/4 cup celery, chopped
Salt, to taste
1 can ( 4 oz) chopped green chiles
2 medium avocados, pitted, peeled and coarsely chopped
2 tsp. lime juice
1 tbsp. finely chopped onion
1/4 cup cilantro leaves

In a large bowl, mix eggs, miracle whip, celery, salt and chiles.  Place avocado in a medium bowl, sprinkle with lime juice.  Add onion, mash with spoon.  Spread each tortilla with some avocado mixture and then spread with egg salad mixture. Sprinkle with cilantro.

or

In a large bowl, mix everything together, serve with tortillas.

I calculated the calorie count but then forgot to record it. 

One Year Ago...









Cheesy Butternut Squash Baked Ziti

This is linked with:
$5 Dinner Challenge at $5 Dinners
My Meatless Monday at My Sweet and Savory
Mouthwatering Mondays at A Southern Fairytale
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Just another Meatless Monday at Hey, What's for Dinner Mom?
Midnight Maniac Meatless Mondays at Midnight Maniac
Made By You Mondays at Skip to my Lou
Tuesday at the Table at All The Small Stuff
Tasty Tuesday at Balancing Beauty and Bedlam
Hearth n Soul at Girlichef
Tasty Tuesdays at 33 Shades of Green
Tasty Tidbits at Permanent Posies
Tuesday Night Supper Club at Fudge Ripple
Tempt My Tummy Tuesdays at Blessed with Grace
ingredient Spotlight: Avocado at Eat at Home




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

Sunday, February 27, 2011

Menu Plan Monday - February 28 - March 6, 2011







Monday = Tomato Chickpea Soup, spaghetti for the kids

Tuesday -  Buffalo Chicken Wraps


Wednesday -  Hamburgers, Scalloped potatoes

Thursday - Shredded chicken sandwiches, fruit

Friday - Turkey wraps

Saturday - Science museum with friends, out to eat


Sunday -  Char Sui Pork Roast in the Slow Cooker



This is linked with Menu Plan Monday at I'm an Organizing Junkie and Friday Favorites at Finding Joy in my Kitchen.

One Year Ago...













Honey Sesame Pineapple Chicken



Saturday, February 26, 2011

ConAgra Motherhood Healthy Meal Makeovers




Here are the highlights of my recent online cooking connections class. It was a lot of fun and we all shared and recieved many useful tips and recipes. 

~~~~~~~~~~~~~

Health-conscious moms and cooking enthusiasts gathered in TheMotherhood on February 23, 2011, for the fifth class in the Cooking Connections series, thanks to our awesome partner, ConAgra Foods. The class focused on Healthier Meal Makeovers.

A wealth of information, ideas and recipes was shared, and we’ve collected the most notable items in this summary. However, these women covered SO much ground and had so many great suggestions, the only way to catch them all is to click the “View Talk” button and read the whole conversation! http://www.themotherhood.com/talk/show/id/62134

Let’s dive in! As participant @ArtoftheSpa put it, “Looking forward to chatting healthy food with you all! A passion of mine is indulging without bulging.”

Don’t say “diet”

For many of us, “diet” is a dirty word, implying “short-term, drastic changes,” said host Vanessa Druckman, Chefdruck Musings.

“I don't say diet, either. It's all about moderation and changes,” agreed host Rachel Matthews, A Southern Fairytale.

“This year I am trying to introduce all healthy foods to the whole family,” said co-host Lisa Perez, New York Chica. “I never say the word diet - just healthy.”

“Did you know that there is an entire section of ReadySetEat.com that is dedicated to healthy meals?” asked host Renee Ross, Cutie Booty Cakes. “You can also do a search for your favorite recipes and check the healthy option!”

Here is the link: http://www.readyseteat.com/good-for-you.do

“I'm all about healthy food makeovers,” concluded co-host Julie Van Rosendaal, Dinner with Julie. “Making my favorite foods healthier is what helped me lose 165 pounds!” http://dinnerwithjulie.com/2010/02/09/results-typical-2/

Keep snacking at bay

It can be hard to resist the temptation to snack while cooking in the kitchen, but “I keep a glass of water close by while I'm cooking,” suggested participant notdiyheather. “I take a sip instead of a bite.”

Added co-host Julie Van Rosendaal, “I chew gum in the kitchen while I'm cooking - keeps me from nibbling!”

“If you're going somewhere where you feel the appetizers might be too tempting -- eat some raw veggies and drink water before you go,” suggested host Rachel Matthews. “You'll be much less tempted to snack on greasy heavy foods when you have accomplished eating healthier beforehand.”

Healthier kids’ snacks

It can be tough to convince kids to align with your healthier habits, but there are ways to work healthy eating into their diets.

“My 7 and 5 year old sons love food they can dip and spread. I make edamame hummus and eggplant dips that they love to put on pita chips or just dip carrots into,” said co-host Ilina Ewen, Dirt and Noise. “And don't underestimate a salad with every meal. I use spinach or arugula with a lemony vinaigrette or homemade buttermilk ranch dressing.”

“My younger daughter loves starchy white foods - pastas, breads, rice, crackers, etc.,” said Emily McKhann. She increases the health factor by using “whole grain versions often.”

A few good healthy snack options for kids:

Popcorn trail mix: http://www.goodlifeeats.com/2010/12/popcorn-trail-mix.html

Homemade granola bars: http://onceamonthmom.com/diet-oamm-nutrient-packed-breakfast-bars-healthy-recipe/

Suggestions for healthier appetizers:
Most participants admitted their biggest hurdle to healthy appetizers was an addiction to cheese.

In addition, “my problem with apps is that they are small so you end up eating a ton without really getting full but then taking in a lot of unexpected calories,” said co-host Debbi Smith, Debbi Does Dinner Healthy. “Keep it simple, veggies & dip, low fat dip.”

“I love using Egg Beaters, green onions and salt and pepper to make mini egg muffins,” added host Rachel Matthews. “They're always a HUGE hit and super easy to make.”

Participant 1Chef had a suggestion to overcome the all-cheese-all-the-time appetizers: “On that cheese plate, add some beautiful fresh fruit and colorful sliced veggies. Then it's not just about the cheese...”

A few more tips:

I love to use balsamic vinegar to jazz up veggies for appetizers. Drizzled on some roasted pears... yum. (Vanessa Druckman, Chefdruck Musings)

I like to roast asparagus spears and wrap them in Boar's head ham for a cheese-free app! They are a fun finger food! (@ArtoftheSpa)

My kids love hummus. And if you can cut the veggies in fun shapes it's even more fun! (Amanda White, Oh Amanda)

I also doctor up store bought hummus with a squeeze of lemon juice, fresh cracked pepper, oregano, and a drizzle of olive oil. (Ilina Ewen, Dirt and Noise)
Recipes for healthier appetizers

Kale chips: http://blogs.babble.com/family-kitchen/2010/07/06/its-easy-eating-green-with-kale-chips/

Vietnamese summer rolls: http://www.goodlifeeats.com/2009/10/vietnamese-summer-rolls-with-almond-dipping-sauce.html

Cheesy spinach bites: http://mealmakeovermoms.com/recipes/snacks-smoothies/cheesy-spinach-bites-2/

Romesco dip, based on roasted red peppers and almonds: http://dinnerwithjulie.com/2009/04/21/romesco-dip/
Fruit dip: http://debbidoesdinnerhealthy.blogspot.com/2010/07/fruit-with-pina-colada-dip.html

Antipasto salsa: http://find.myrecipes.com/recipes/recipefinder.dynaction=displayRecipe&recipe_id=10000000344009

Crispy rosemary hummus: http://aspicyperspective.com/2011/01/crispy-rosemary-hummus.html

Guacamole: http://asouthernfairytale.com/2011/02/06/g-is-for-guacamole/
Spinach, artichoke and cheese dip: http://debbidoesdinnerhealthy.blogspot.com/2009/11/spinach-artichoke-cheese-dip-and.html

Baked sweet potato chips: http://twopeasandtheirpod.com/baked-potato-and-sweet-potato-chips/

Butternut squash bruschetta: http://bit.ly/eIygBO

Zucchini nachos: http://www.goodlifeeats.com/2009/08/zucchini-nachos.html

Caprese salad on a stick: http://www.aroundmyfamilytable.com/2010/09/caprese-salad-on-a-stick/

Balsamic and thyme roasted Portobello mushrooms: http://blog.craftzine.com/archive/2010/11/recipe_balsamic_and_thyme_roas.html

Quinoa-stuffed bell peppers: http://goodcheapeats.com/2010/03/quinoa-stuffed-bell-peppers-guest-post/

Black bean and corn pico de gallo: http://asouthernfairytale.com/2010/12/05/black-bean-and-corn-pico-de-gallo/

Granola: http://dinnerwithjulie.com/2010/08/27/quick-skillet-granola/

Suggestions for healthier entrees

Appetizers are one thing, but the meal is the main event. It’s important to be mindful of the amount and types of food you are eating to maintain healthy habits.

“Over the last year I've lost about 50 pounds and one of the things that has helped me is the organization of the food on my plate,” said host Renee Ross, Cutie Booty Cakes. “Fill half that plate with veggies and then do a quarter each of starch and protein!”

“Need more vegetables in your meals for kids? For taco night, mix canned pumpkin in with browned ground turkey,” suggested participant Jacky. “Add in shredded carrots to tomato sauce on pizza or pasta, moisten meatloaf with shredded zucchini.”

Co-host Katie Goodman, Good Life Eats, asked, “Do you eat vegetarian on a regular basis even if you are a meat eater? We do! I feel like it helps cut the grocery costs and keeps us eating healthy as we load up on vegetables.”

Co-host Debbi Smith had a suggestion for healthy vegetarian protein intake: “Adding black beans, kidney beans, chickpeas or any beans is a great healthy way to cut back on meat.”

Other tips:

I love soup as a healthy supper! I can hide all sorts of veggies/grains/lentils in it and the kids eat it up. (Wendy O’Neal, Around My Family Table)

Flavor not fat. I'm a fan of reaching into the spice cupboard instead of adding oils or creams to meals. Cumin, chili powder, chipotle and garlic are some of my favorites! (Debbi Smith, Debbi Does Dinner Healthy)

Same w/sweet--add vanilla or cinnamon to trick your tastebuds into thinking sweet! (Amanda White, Oh Amanda)

I also almost always use 1/2 and 1/2 instead of cream in recipes. (Katie Goodman, Good Life Eats)

Teach kids how to load their plates: http://www.healthykidsplate.com/

Recipes for healthier entrees

Shrimp scampi: http://www.readyseteat.com/recipes-Shrimp-Scampi-757.html

Zucchini chorizo hash, seared scallops, tortilla soup: http://aspicyperspective.com/2011/02/chicken-chorizo-no-potato-hash.html

Quinoa wrap: http://kateinthekitchen.com/2008/04/21/mexican-quinoa-makes-it-a-wrap/

Portabella mushroom fajitas: http://www.goodlifeeats.com/2011/01/portabella-mushroom-fajitas.html

Black bean and chicken filling: http://stolenmomentscooking.com/mexican-chicken-black-bean-filling/

Savory slow cooker chicken: http://onpansandkneadles.blogspot.com/2011/02/savory-slow-cooker-chicken.html

Black bean and pineapple enchiladas: http://debbidoesdinnerhealthy.blogspot.com/2009/11/pineapple-black-bean-enchiladas.html

Sweet turkey and quinoa meatballs: http://mealmakeovermoms.com/kitchen/2011/01/12/better-nutrition-for-your-money-and-a-recipe-for-sweet-turkey-quinoa-meatballs-podcast-130/

Salad with chicken and chipotle vinaigrette: http://aspicyperspective.com/2010/09/moderation.html

Chicken tortilla soup: http://www.aroundmyfamilytable.com/2010/10/chicken-tortilla-soup/

Whole wheat waffles: http://www.goodlifeeats.com/2011/01/recipe-makeover-healthier-whole-wheat-waffles.html

Squash French toast sticks: http://onceamonthmom.com/toddler-french-toast-sticks/

Suggestions for healthier desserts

One way to make desserts healthier is to substitute or add healthier ingredients.

“I add cooked lentils and pureed kidney beans to my cookies!” said Julie Van Rosendaal, providing this recipe: http://dinnerwithjulie.com/2008/10/08/day-282-everything-bagel-cheddar-cheese-and-bean-cookies-in-the-car/

“You can usually substitute up to 1/3 of the flour with whole wheat flour,” said Wendy O’Neal, and @ArtoftheSpa threw out the idea of partially replacing butter with applesauce, canned pumpkin or mashed sweet potatoes.

Host Vanessa Druckman, Chefdruck Musings, added, “Use alternative sugars – honey, Stevia, agave, maple syrup.”

Fruit also makes a tasty, healthy dessert. “I love berries, and adding a little vanilla or cinnamon to bananas and berries is a delicious sweet treat,” said host Rachel Matthews.

Deborah agreed, “Smoothies are a staple around here. Bananas and pears seem to make them very creamy without cream or yogurt. We also like frozen berries to get them icy-cold and not so watery.”

“We just made the best dessert...I haven't even written about it yet,” said Wendy O’Neal, Around My Family Table. “I took a waffle ice cream cone and put tiny amount of vanilla ice cream in the bottom, filled it up with fresh fruit, a tiny squirt of whipped cream and topped with coconut!”

Vanessa makes sure her desserts are aesthetically pleasing. “When things are beautiful to look at, they tend to taste better. I love to make up trifles or parfaits,” she said.

Recipes for healthier desserts

Berry pudding trifle: http://www.conagrafoods.com/recipes-Berry-Pudding-Trifle-2674.html

Grilled pineapple with caramel sauce: http://www.conagrafoods.com/recipes-Grilled-Pineapple-Stack-with-Caramel-Sauce-3367.html

Grilled peaches: http://www.chefdruck.com/2010/07/grilled-peaches-over-ice-cream-perfect.html

Fresh peaches and basil: http://aspicyperspective.com/2010/08/peachy-encounter.html

Broiled grapefruit: http://twopeasandtheirpod.com/broiled-grapefruit-recipe/

Grapefruit basil sorbet: http://aspicyperspective.com/2011/01/resolution-revelation.html

Clementine sorbet: http://www.chefdruck.com/2011/01/clementine-meringue-brulee-diet-dessert.html

One-ingredient banana ice cream: http://www.thekitchn.com/thekitchn/stay-cool/how-to-make-creamy-ice-cream-with-just-one-ingredient-093414

Pumpkin spice Bundt cake: http://mealmakeovermoms.com/kitchen/2010/11/11/book-launch-party-for-no-whine-with-dinner-plus-two-new-recipes-podcast-123/

Chocolate soufflé: http://www.chefdruck.com/2011/02/make-ahead-chocolate-souffles-for-night.html

Triple chocolate banana muffins: http://www.goodlifeeats.com/2011/01/triple-chocolate-banana-bread-muffins.html

Lower-fat chocolate chip cookie: http://blogs.babble.com/family-kitchen/2010/08/25/low-fat-sweet-treats-for-school-lunches-double-chocolate-chip-cookies/

Black bean brownies: http://dinnerwithjulie.com/2011/01/21/glutenfree-black-bean-brownies-suck/

Low-fat chocolate cake: http://newyorkchica.com/2010/10/easy-recipe-easiest-low-fat-chocolate-cake/

Gluten-free chocolate quinoa cake: http://blogs.babble.com/family-kitchen/2010/11/09/gluten-free-chocolate-quinoa-cake/

Crustless pumpkin pie: http://debbidoesdinnerhealthy.blogspot.com/2010/11/crustless-pumpkin-pie.html

Flax seed apple crisp with oat crust: http://cutiebootycakes.blogspot.com/2010/10/low-fat-apple-crisp.html

A hearty thanks to our wonderful hosts:

Vanessa Druckman, Chefdruck Musings, http://www.chefdruck.com/
Rachel Matthews, A Southern Fairytale, http://asouthernfairytale.com/
Renee Ross, Cutie Booty Cakes, http://cutiebootycakes.com/

And our incredible co-hosts:
Christine Satterfield, I Dream of Clean, http://www.idreamofclean.net/
Ilina Ewen, Dirt and Noise, http://www.dirtandnoise.com/
Serena Yuen Beltz, The Urban Suburbanite, http://www.urbansuburbanite.com/
Lisa Perez, New York Chica, http://newyorkchica.com/
Katie Goodman, Good Life Eats, http://www.goodlifeeats.com/
Wendy O'Neal, Around My Family Table, http://aroundmyfamilytable.com/
Amanda White, Oh Amanda, http://ohamanda.com/
Debbi Smith, Debbi Does Dinner Healthy, http://debbidoesdinnerhealthy.blogspot.com/
Denise Sawyer, Wholesome Mommy, http://wholesomemommy.com/
Julie Van Rosendaal, Dinner with Julie, http://dinnerwithjulie.com/

And a BIG thank you to our partner, ConAgra Foods!



Friday, February 25, 2011

Chocolate Peanut Butter Cheesecake




This wasn't how my cheesecake looked. 

I know I took pictures, but I can't find them. Anywhere. 

Anna from Diary of a Ladybird graciously allowed me to use her photos of this delicious cheesecake. 

I adapted this as well.  If you've seen my cheesecakes before, you'll know that I do not own a springform pan so I make my cheesecakes in 9 x 13 in. pans.  They do not turn out near as beautiful as the one in the picture but they cook fine and taste delicious. 

If you follow her recipe and use super fine sugar and creamy peanut butter, the result will be a smooth and creamy delicious cheesecake. If you take my adaptations with what I had on hand, you will end up with a not so smooth but delicious cheesecake. 

It did seem more like a bar than cheesecake because of the consistency but seriously, this was some tasty dessert!

Thanks again Anna for the fantastic pictures you let me use!!  Check out her blog for some more tasty treats!




Chocolate Peanut Butter Cheesecake Recipe
Adapted from Diary of a Ladybird
Crust:
1/2 (14 oz.) box of graham crackers (about 2 cups, 7 oz)
1/2 cup salted peanuts
1/2 cup bittersweet or semisweet chocolate chips
3 tbsp. soft butter

Filling:
2 (8 oz) bars cream cheese (I had one light and one regular)
3 eggs
3 egg yolks
1 cup sugar (original recipe calls for superfine sugar)
1/2 cup sour cream
1 cup creamy peanut butter (I used chunky, we don't mind chunks)

Topping:
1 cup sour cream
1 cup milk chocolate chips
2 tbsp. light brown sugar

Process crackers, peanuts, chocolate chips and butter in a food processor.  Once it becomes together in a clump, dump it into a 9 x 13 in. pan. Press it on the bottom and up the sides a bit.  Put it into the refrigerator while you make the filling.

Add all the filling ingredients to a food processor and pulse until it becomes a smooth mixture. 

Pour and scrape the filling into the crust and bake for 1 hour to 1 hour 5 minutes.  Take the cheesecake out of the oven and set aside while you make the topping. 

Warm the sour cream and milk chocolate with the brown sugar in a small saucepan over low heat.  Gently whisk to blend in the chocolate as it melts, then take the pan off the heat.

Gently pour topping on top of cheesecake and put back into the oven for about 15 minutes.  Cool cheesecake completely before eating. 

Total calories = 7629 calories
32 pieces = 238 calories per piece
24 pieces = 318 calories per piece

One Year Ago...







Cheese Ravioli Bake with Italian Broccoli

This is linked with:
Foodie Friday at Designs by Gollum
Friday Favorites at Simply Sweet Home
Friday Firsts at Dinner at Christinas
Recipe Swap at The Grocery Cart Challenge
I'm Lovin' It at Tidy Mom
What's Cookin' in the Kitchen at Katie's Cucina
Friday Potluck at EKat's Kitchen
Fabulous Friday Finds at Frou Frou Decor
Fun With Food at Paisley Passions
Sweets for a Saturday at Sweet as Sugar Cookies


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

Thursday, February 24, 2011

Mini Pizza Burgers


Want a quick weeknight meal?  Make pizza burgers!


We always have pizza sauce and cheese in the frig so this is easy for us.  I choose to have mine without bread but you can use rolls, bread or buns if you'd like. My husband actually put his 2 burgers on a hot dog bun cut in half.


Tonight I had ready made steak burger patties but I usually make them myself.  These were very high calorie in comparison to the ones that I usually make so I won't get these again. 

Either way, it's a delicious quick meal!




Mini Pizza Burgers Recipe


Ready Made mini burgers or homemade mini burger patties, cooked
Pizza sauce
Parmesan cheese
Mozzerella cheese


Top cooked burgers with sauce and desired cheese. Microwave until cheese is melted.  Enjoy.

One Year Ago...








Split Pea Soup with Ham

This is linked with:
Full Plate Thursday at Miz Helen's Country Cottage
Tasty Traditions at Coupon Cookin'
Cooking Thursday at Diary of a Stay at Home Mom
Things I Love Thursday at The Diaper Diaries
Show Me What You've Got at It's a Keeper
Recipe Swap at Prairie Story
Tip Day Thursday at Around My Family Table
This Weeks Cravings at Delightful Country Cooking


Tuesday, February 22, 2011

Apple Cider Beef Stew



There is nothing quite like a beef stew cooking in the crockpot. 

They should figure out a way to bottle up that smell permanently find a way to make your home smell that way forever.  I think I would never leave.



The sweetness of the apple juice and apple were perfect!  The only thing different I would do is add some sweet potatoes next time. 

 

This was especially good and comforting during the cold Minnesota winter days.  Actually, I'd love anytime of the year! 



Apple Cider Beef Stew Recipe
Adapted from Once a Month Mom

2 lbs. lean stew meat
3 tbsp. flour (I used gluten free)
Salt & pepper
1/2 tsp. thyme

2 cups apple cider or juice
2 tbsp. vinegar
3 potatoes, large chopped
4 carrots, chopped
2 stalks celery, chopped
2 medium apples, peeled and chopped
2 onions, chopped

Throw stew meat in a baggie with flour, thyme, salt and pepper.  Cook on stovetop until there is a nice sear on the meat.  Place in crockpot. 

Place the apple juice & vinegar in skillet briefly just to scrape up the browned bits from the pan. Put into crock pot.  Place the chopped veggies into crock pot and cook 6 - 8 hours on high or 10 - 12 on low. 

Total calories = 2921 calories
12 cups = 243 calories per cup

2 cups Apple Cider Beef Stew = 486 calorie dinner

One Year Ago...










This is linked with:
No Whine Wednesday at Food on the Table

Monday, February 21, 2011

Southwestern Butternut Squash




This was seriously one of my favorite meals. I know, I've said that a lot but seriously. Look at this. What's not to love?!


I get so sad when I see squash pair up with heavy creams, butter and sugar. It is so healthy and low calorie that all that just seems unnecessary.


Don't get me wrong, I'm all about flavor! This squash was super flavorful with just a hint of sweetness. We all loved it!

We paired this with southwestern sloppy joes with honey lime coleslaw.  I can't think of a better meal.





Southwest Butternut Squash Recipe
Adapted from Laines Recipes


1 tablespoon extra virgin olive oil
1 pound butternut squash, peeled and diced
1 onion, diced
1 teaspoon salt
1 1/2 tablespoon butter
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon chipotle chile powder
2 teaspoon pure maple syrup
1 teaspoon lime juice
2 teaspoon chopped cilantro


Heat olive oil in pan. Add the squash, onion and 1/2 tsp. salt. Toss thoroughly to coat. Cook, stirring occasionally, until squash is tender and lightly browned. About 20 minutes. Remove from heat.


In a small saucepan, melt the butter over very low heat. Add the coriander, cumin, chile powder, and the remaining 1/2 tsp. salt and cook, stirring for a minute or two to soften the spices. Add the maple syrup, simmer for 30 seconds and remove from heat. Stir in the lime juice.


Drizzle the butter mixture over the squash and stir thoroughly but gently to incorporate. Add the cilantro and fold in gently. Serve.

One Year Ago...









Very Veggie Chicken Fajitas

This is my submission to this weeks BSI: CUMIN hosted by The Balance Broad.

This is linked with:
$5 Dinner Challenge at $5 Dinners
My Meatless Monday at My Sweet and Savory
Mouthwatering Mondays at A Southern Fairytale
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Just another Meatless Monday at Hey, What's for Dinner Mom?
Midnight Maniac Meatless Mondays at Midnight Maniac
Made By You  Mondays at Skip to my Lou
Tuesday at the Table at All The Small Stuff
Tasty Tuesday at Balancing Beauty and Bedlam
Hearth n Soul at Girlichef
Tasty Tuesdays at 33 Shades of Green
 Tasty Tidbits at Permanent Posies
Tuesday Night Supper Club at Fudge Ripple
Tempt My Tummy Tuesdays at Blessed with Grace






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

Join me for a virtual cooking class!





I’m co-hosting an upcoming class in the Web’s first-ever virtual cooking school, Cooking Connections, and I would love for all of you to join me! It sounds like a lot of fun and I can't wait!  Here’s what you need to know to participate:
When: Wednesday, Feb. 23, at 1 p.m. ET


Where: TheMotherhood – here is the link to the page where the class will be held: http://www.themotherhood.com/talk/show/id/62134

And here is the registration page for all Cooking Connections classes: http://www.themotherhood.com/cookingconnections

What: The class I am co-hosting is called “Healthier Meal Makeovers,” and it is hosted by Rachel Matthews (A Southern Fairytale), Renee Ross (Cutie Booty Cakes) and Vanessa Druckman (Chefdruck Musings). During the class, all of us will provide our best suggestions for making family friendly meals that are nutritious AND delicious. Join us to exchange recipes, ask questions, share your own suggestions and learn a few simple tips and tricks for making meals healthier!


The class is sponsored by ConAgra and hosted by TheMotherhood.


I hope to see you there!


My other fabulous co-hosts are:


Christine Satterfield, I Dream of Clean, http://www.idreamofclean.net/
Ilina Ewen, Dirt and Noise, http://www.dirtandnoise.com/
Jessica Binder, Food Mayhem, http://www.foodmayhem.com/
Serena Yuen Beltz, Urban Suburbanite, http://www.urbansuburbanite.com/

Lisa Perez, New York Chica, http://newyorkchica.com/
Katie Goodman, Good Life Eats, http://www.goodlifeeats.com/
Wendy O'Neal, Around My Family Table, http://aroundmyfamilytable.com/
Amanda White, Oh Amanda, http://ohamanda.com/
Debbi Smith, Debbi Does Dinner Healthy, http://debbidoesdinnerhealthy.blogspot.com/
Denise Sawyer, Wholesome Mommy, http://wholesomemommy.com/
Julie, Dinner with Julie, http://dinnerwithjulie.com/

Sunday, February 20, 2011

Menu Plan Monday - February 21 - February 27, 2011





Monday - Crockpot Veggie Soup


Tuesday - Spicy Goulash in the Slow Cooker


Wednesday - Honey Lime Enchiladas


Thursday - leftovers, spaghetti & meatballs


Friday - Quesadillas


Saturday - leftovers


Sunday - Turkey, potatoes, green beans, rolls


One Year Ago...











Raspberry Glazed Rosemary Chicken Breasts


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

Saturday, February 19, 2011

Chocolate Chip Banana Amish Cupcakes



It's cupcake time again.  I've been making desserts mainly for the kids.  They like cupcakes. So cupcakes it is.


Banana and chocolate always seem to be a good mix.  The kids all enjoyed these!  They came out moist and delicious.  Although, I think the frosting was one of the best parts in the kids' opinion!




Chocolate Chip Banana Amish Cupcake Recipe

1 cup starter
1/2 cup oil
1/2 cup applesauce
1/2 cup milk
3/4 cup sugar
1/2 tsp. vanilla
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups flour
2 small boxes of pudding
1 cup milk chocolate chips

Spray cupcake pan with cooking spray.  Mix all ingredients together. Scoop into cupcake trays about 3/4 cups full.  Bake for 25 - 30 minutes at 350.  I got 21 cupcakes.

One Year Ago...








Carrots with Maple Balsamic Browned Butter

This is linked with:
Sweet for a Saturday at Sweet as Sugar Cookies
Amish Bread Link Up at Suzie QT Pies



Thursday, February 17, 2011

Pulled Chicken Sandwiches with Dr. Pepper Barbecue Sauce





I love to make my own BBQ sauce. You can make it sweet, tangy, spicy, whatever. Most importantly, you KNOW what's in there.



I've made several different kinds of barbecue sauces. All sorts of ways.

This one is a bit different.

It's made with Dr. Pepper.



Pop isn't healthy. I know this. This is why I stopped drinking it. Yup. Cold turkey. Stopped. I don't let my kids drink it either, unless they are at a party or something.

Dr. Pepper USED to be one of my favorites.

But when I saw this recipe, it looked so intriguing, I just HAD to try it. So forgive me, but I used Dr. Pepper in this. Get over it and try it, it's really good. It was quite sweet but that's okay. Go easier on the honey if you want.



You don' taste Dr. Pepper. If I didn't tell you that there was Dr. Pepper in this, you wouldn't know. Seriously. That's what I thought was so intriguing about it!

I've seen a recipe with barbecue sauce made with rootbeer too! Shhh. Don't tell the Dr. Pepper.



We ate this meal on Arnold Select Sandwich Thins for dinner. We also had some delicious roasted cauliflower. The next couple of days, I ate it on tortillas like a wrap or over mashed potatoes for a gluten free meal. Very tasty!






Dr. Pepper Barbecue Sauce Recipe
Adapted from Simply Recipes

1 cups minced onion
1 tbsp. oil
3 cups Dr. Pepper (I used diet)
2 cans diced tomatoes
1 cup orange juice
1 cup honey
1/2 cup apple cider vinegar
1 tsp. cayenne pepper
Salt to taste

Heat the oil in pan. Add onions and saute for 5 - 6 minutes.  Add the remaining ingredients and stir well.  Simmer for 30 minutes.

Pour the sauce carefully into a blender and puree until smooth.  It's best to work in batches and don't fill the blender more than 1/3 full. 

Put the sauce into pan and simmer, uncovered for 1 - 2 hours.  Stirring occasionally. Yield 4 1/2 cups.

Pulled Chicken Sandwiches

Boneless chicken breasts (I had 2 - 20 oz. packages)

Cook chicken until done and shred.  Add BBQ sauce and mix together. I used 2 1/2 cups of this BBQ sauce and I froze the other 2 cups of sauce.
 
2 Chicken Sandwiches + Roasted Cauliflower  = Very Tasty Meal!

One Year Ago...










Chicken Egg Foo Yung

This is linked with:
Full Plate Thursday at Miz Helen's Country Cottage

Tasty Traditions at Coupon Cookin'
Things I Love Thursday at The Diaper Diaries
Show Me What You've Got at It's A Keeper
Recipe Swap at Prairie Swap
Tip Day Thursday at Around My Family Table
Cooking Thursday at Diary of a Stay at Home Mom
Friday Favorites at Simply Sweet Home
Foodie Friday at Designs by Gollum
Recipe Swap at The Grocery Cart Challenge
I'm Lovin' It at Tidy Mom
What's Cookin' in the Kitchen at Katie's Cucina
Fun With Food at Paisly Passions

 

Tuesday, February 15, 2011

Sweet & Savory Roast




I love a good roast. It's perfect crock pot food.  Perfect for cold days. 


I added sweet potatoes to this.  I think they have more flavor than regular potatoes and they are pretty too!

This recipe is from Stephanie from A Year of Slow Cooking.  Check out her new book!  It's amazing!




Sweet & Savory Roast Recipe
Adapted from A Year of Slow Cooking

3 pounds beef rump or chuck roast

2 onions, sliced in rings
1/4 cup brown sugar
1/2 cup apple cider vinegar
1 cup ketchup
2 cups beef broth
2 cups baby carrots
4 baked potatoes, cut into chunks
2 sweet potatoes, peeled and cut into chunksThe Directions.
Use a 6-quart slow cooker. Put the roast into the bottom of your pot, and add onion slices, separated into rings. Pour in brown sugar, vinegar, and ketchup. Toss in carrots and potatoes.  Pour broth evenly over the top. Cover and cook on low for 6 to 8 hours, or until the meat has reached desired tenderness. I wait about 2 hours later before adding the sweet potatoes as they cook quicker.


If you find your meat isn't quite as tender as you'd like prior to serving, remove it from the pot, cut it into a few pieces, then return to the crock, and cook on high for about an hour. Tough and/or dry meat isn't from over slow cooking--it's from under slow cooking!

One Year Ago...








Ham, Egg & Cheese Quesadillas

This is linked with:
No Whine Wednesday at Food on the Table
Lets Do Brunch at My Sweet & Savory

Works for Me Wednesday at We are THAT Family
Real Food Wednesdays at Kelly the Kitchen Kop
What's On Your Plate? at Good Cheap Eats
Crock pot Wednesdays at Dining with Debbie
Whatcha Makin' Wednesdays at Scrap Addict 4 Sure

Monday, February 14, 2011

Banana Bread Waffles





I finally had some bananas that needed to be used. Usually the kids eat the bananas so fast I hardly have time to bake with them. 

I'm going to warn you, these are NOT the lowest calorie waffles in the world. Not by a long shot.  We have a big belgian waffle maker so these made only 7 waffles, very big waffles. 

The recipe I followed required 2 sticks of butter.  Yup, you heard correctly, 2 sticks people.  These did not need butter or syrup on them.  The picture above is my sons, he of course, wanted syrup. 

I do think that this is too much butter though, I would cut 1/2 a stick off the recipe next time I make them.  When we made them, they leaked butter all over the place.  They were delicious and the kids totally want me to make them again!

This is my submission to Iron Chef Challenge: Baking Powder from Clabber Girl at a Latte with Ott A. 



This is my submission to this weeks BSI:Buttermilk hosted by Renee from My Kitchen Adventures. 



Banana Bread Waffle Recipe
The Hungry Housewife

1 3/4 cups flour
2 tsp. baking powder
1 1/2 tbsp. sugar
1/2 tsp. salt
1/4 tsp. baking soda
1 tbsp. cinnamon
1/4 tsp. nutmeg
3 eggs
2 sticks of butter
1 1/2 cups buttermilk
1/2 tbsp. vanilla
3 ripe bananas, chopped
1/2 cup pecans, toasted and chopped (optional)

In a large bowl, whisk first 7 ingredients together.  In a small bowl, mix eggs, butter, buttermilk and vanilla.  Add in bananas.  Add the wet ingredients into the dry ingredients and stir, but don't over stir.  It is okay to have lumps.  Fold in the pecans if using.  (I didn't)

Total calories = 3255 calories
7 waffles = 465 calories per waffle (without pecans)

One Year Ago...








Sweet & Spicy Potatoes

This is linked with:
$5 Dinner Challenges at $5 Dinners
My Meatless Mondays at My Sweet & Savory
Mouthwatering Mondays at A Southern Fairy Tale
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Menu Inspiration Monday at The Big Red Pot
Just Another Meatless Monday at Hey, What's for Dinner Mom?
Midnight Maniac Meatless Monday at Midnight Maniac
Made By You Mondays at Skip to my Lou
Valentines Party at Seaside Simplicity
Tuesdays at the Table at All The Small Stuff
Tasty Tuesday at Balancing Beauty and Bedlam
Hearth n Soul at Girlichef
Tuesday Night Supper Club at Fudge Ripple
Tasty Tuesdays at 33 Shades of Green
Tasty Tidbits at Permanent Posies
Tempt My Tummy Tuesdays at Blessed with Grace
Ingredient Spotlight: Banana at Eat at Home

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