Tuesday, May 31, 2011

Mexican Meatloaf



I got the idea for this on Chaya's blog.  She said that it was "based on mexican cooking without the beans".  Well, I threw in a can of beans.

I was a little afraid that it wouldn't hold together but it came our alright.  It crumbled a bit as eating it but not bad. 



I LOVED the cornmeal added to this.  I was surprised on how tasty and how much the corn flavor came through.  We loved this and I'll totally make it again. 

This makes a great freezer meal too. I actually made 3 meatloafs at once and froze them all for future meals.  Another tip is when you make this, just make two, one for now and one for later.

We ate this with an awesome Southwestern Cheesy Pasta. Recipe coming soon!



Mexican Meat Loaf Recipe
Adapted from Chaya's Comfy Cook Blog


1 lb. ground turkey, lean 93%
1/2 cup bread crumbs (I used gluten free)
1/2 cup cornmeal
1/4 cup chili sauce
1/4 cup cilantro, chopped
2 large eggs
1 onion, chopped
1 1/2 peppers, I used one orange and 1/2 red pepper
2 jalapeno peppers, chopped
2 cups corn, frozen
1 can black beans, drained and rinsed

In a large bowl, combine ground turkey, bread crumbs, corn meal, chili sauce, cilantro and eggs.  Mix well.  Spray a pan with cooking spray and cook onion for a few minutes.  Add peppers and jalapenos and saute for a few more minutes.  Let cool a bit.  Add onion mixture to the beef mixture and combine.  Add beans and corn and stir until combined.  Place mixture into loaf pan coated with cooking spray.  Bake for about an hour at 350 until done. 

Total calories = 2126 calories
8 servings = 266 calories per serving

One Year Ago...








Oven Baked French Fries


This is linked with:

No Whine Wednesday at Food on the Table
Let's Do Brunch at My Sweet and Savory & 21st Century Housewife
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
What's on the Menu Wednesdays at Dining with Debbie
Recipe Exchange at This Chick Cooks
Recipe of the Week: Mexican Cuisine at Family Fresh Meals

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

Monday, May 30, 2011

Zucchini & Butternut Squash Cheesy Casserole



This started out to be something else.  It was supposed to have rice in it. Then I discovered I didn't have rice.  So I threw in a butternut squash. Obvious choice, don't you think?


It turned out perfect! A great side dish packed with veggies and cheese!  It didn't need the rice at all.



Zucchini & Squash Casserole Recipe

1 lb. butternut squash, peeled and cut
1 1/2 pounds zucchini, cubed

1 cup onions, diced
1 clove garlic, minced
1 1/4 teaspoons garlic salt
1/2 teaspoon basil
1/2 teaspoon sweet paprika
1/2 teaspoon dried oregano
1 1/2 cups seeded, chopped tomatoes
Cheddar cheese, sharp (4 oz) divided

1.Cook squash in a large nonstick pan with about 1/4 cup of water for about 10 minutes or until almost done, but still firm. 

2. Add onions and cook for another 3 - 4 minutes.
3. Add zucchini, garlic, spices and tomatoes and mix to combine.   Transfer to a casserole dish sprayed with cooking spray. Top with cheese.
4.Bake uncovered 20 minutes, or until cheese is melted and bubbly.
Total calories = 925 calories
6 servings = 154 calories

One Year Ago...










Broccoli Apple Slaw

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 What's for Dinner, Mom?
Midnight Maniac Meatless Monday at Midnight Maniac
Made By You Mondays at Skip to my Lou
Mangia Mondays at Delightfully Dowling
Tuesday at the Table at All The Small Stuff
Tasty Tuesday at Balancing Beauty and Bedlam
Hearth n Soul at A Moderate Life & Mom's Sunday Cafe
Tasty Tuesdays at 33 Shades of Green
Tasty Tidbits at Permanent Posies
Tuesday Night Supper Club at Fudge Ripple





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

Sunday, May 29, 2011

Menu Plan Monday ~ May 30 - June 5, 2011




I have a lot of new things on the menu this week. A lot of things for the oven as well.  I don't think it will be too warm of a week but if it does heat up, I might make some changes so the oven isn't on as much.  There were a few things I didn't get to last week that I carried over to this week.  So many new recipes, so little time...
~~~~~~~~~~~~

Here's some of the things we had this week!  Recipes to come!

Pecan Pie Bars


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Lemon Coleslaw & Burgers


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Bean Casserole


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



~~~~~~~~~~~~~~
Cinnamon Roll Pizza


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Here's what we're having this week!

Monday: BBQ with friends, I'm bringing BBQ Meatballs & Broccoli Cauliflower Salad and maybe some more Pecan Pie Bars or maybe Cake Batter Crispy Treats.  Way too much to choose from! 

Tuesday: Zucchini & Tomato Bisque &  Cheese & Scallion Muffins, grilled chicken & veggies for the kids.


Wednesday: Spaghetti with Meat Sauce, Breadsticks & Broccoli

Thursday: Hamburgers, watermelon and BBQ Onion Rings


Friday: Asian Turkey Broccoli Slaw Wraps, cheese quesadilla for the kids

Saturday: Leftovers

Sunday: Steaks, grilled veggies & Cranberry Sweet Potato Muffins



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

One Year Ago...









Maple Glazed Pork Loin

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

Saturday, May 28, 2011

Salted Brown Butter Crispy Treats



We have a marshmallow cupboard.  Well, it's not exclusively devoted to marshmallows but we call it the marshmallow cupboard.

I seem to have a knack for collecting marshmallows and there always seems to be like 5 bags of marshmallows in there at any given time. 

Truth be told, I don't even LIKE marshmallows.



So clearly it was time to use the marshmallows.

Did you know the bible has the word marshmallow in it?  Job 6:6.



So with marshmallows and a box of Rice Crispies in hand, I went searching the internet for a rice crispy treats. I wanted to find one with a twist to it. 

These were perfect.  Not too radical but it certainly elevated them up a notch or two. Browned butter seriously rocks!

The chocolate clump was my kids trying to decorate an already super sweet delicious bar with more sugar. 



Salted Brown Butter Crispy Treats Recipe
Recipe from Smitten Kitchen


4 ounces (1/4 pound or 1 stick) unsalted butter
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)


Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.


In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.


As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.


Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan.

Salted Brown Butter Peanut Butter Crispy Treats

Same as above, just add 1/2 - 3/4 cup of peanut butter with the marshmallows until melted.  Drizzle with chocolate if desired.  I let the kids drizzle with chocolate and use sprinkles. 

This is linked with:
Sweets for a Saturday at Sweet as Sugar Cookies
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Holiday Link Up at She Let Them Eat Cake


One Year Ago...








Summer Squash Casserole


Thursday, May 26, 2011

Sloppy Maple BBQ Turkey Joes



There is just something about a sloppy joe.  I've made many kinds of sloppy joes and there just doesn't seem to be one that doesn't just ring out as pure comfort food. 

These guys were sweet.  I happen to like sweet food, so for me, these were awesome. 

So what's your favorite sloppy joe recipe?




Sloppy Maple BBQ Turkey Joes Recipe
Adapted from Rachael Ray

2 lbs. ground turkey, 93% lean
1 tbsp. poultry seasoning
Salt and pepper
1 red pepper, chopped
1 large onion, chopped
1 tbsp. garlic, minced
1 can tomato sauce, 15 oz.
1/4 cup + 2 tbsp. pure maple syrup
1/4 cup soy sauce
3 tbsp. cider vinegar
3 tbsp. splenda (or brown sugar)
1 slightly heaping tbsp. dijon mustard

In a large skillet, brown ground turkey and season with salt, pepper and poultry seasoning.  Cook until browned and stir in the pepper, onion and garlic and cook until the veggies are tender.  In a bowl, stir together the rest of the ingredients and pour into turkey mixture.  Simmer for a few minutes to combine flavors.  Serve on buns.  I used 100 calorie Arnold selects sandwich thins.

Total calories = 1980 calories
12 - 1/2 cup servings = 165 calories per serving
265 calories per sandwich with a 100 calorie sandwich thin

One Year Ago...








Cheddar Garlic Drop Biscuits

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
It's a Keeper Thursday at It's a Keeper
Recipe Swap at Prairie Story
Tip Day Thursday at Around My Family Table
Foodie Friday at Designs by Gollum
Friday Favorites at Simply Sweet Home
Recipe Swap at The Grocery Cart Challenge
I'm Lovin' It at Tidy Mom
Friday Potluck at EKat's Kitchen
Foodie Friday at Little Brick Ranch



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

Tuesday, May 24, 2011

Bean & Pineapple Soft Tacos



Quick, easy, tasty meal coming at you right here.  These rocked!  I rolled up mine like a burrito on a corn tortilla, hubs and the brother ate theirs on taco shells.  Whatever you want to call it, it was awesome and I'll be for sure making them again!



Bean & Pineapple Soft Tacos

1 can (15 oz) black beans, rinsed and drained
1 large onion, chopped
1 red pepper, chopped
1 can (20 oz) pineapple tidbits, drained
1 jar (16 oz) salsa
1 can (4 oz) chopped green chiles
1/4 cup minced fresh cilantro
100 calories Whole wheat tortillas
Optional toppings: lettuce, tomatoes, sour cream, cheese, avocado

In a large pan, saute onion and red pepper in cooking spray until tender.  Add the pineapple, salsa, chilies, beans and heat through.  Stir in cilantro.  Place 1/2 cup filling on one tortilla. Add toppings as desired.

Total calories for filling = 820 calories
14 servings = 159 calories per taco with a 100 calories whole wheat tortilla

One Year Ago...








Sloppy Buffalo Joes




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

Monday, May 23, 2011

Apple Cinnamon Pancakes with Cinnamon Syrup



Once again, pancakes on the menu for dinner.  Breakfast for dinner is awesome.


The syrup for these pancakes was A-M-A-Z-I-N-G.  I could have drank it with a straw!  I like to put different things IN my pancakes but I don't usually make different toppings or syrups.  That will change. This changed already very good pancakes into spectacular pancakes. 


 I loved the whole wheat flour in the pancakes too. The kids never even knew they were getting something healthy!  Shh.  I won't tell!



Apple Cinnamon Pancake Recipe
Adapted from Finding Joy in my Kitchen

Pancakes:
2 eggs
2 cups whole wheat flour
1 1/2 cup milk
1 cup smashed apples (or applesauce and use less milk)
1 tbsp. sugar
1/2 tsp. cinnamon
1 tsp. salt
1 1/2 tbsp. baking powder
1 tbsp. olive oil


Syrup:
3/4 tsp. cinnamon
1/8 cup corn syrup
1/2 cup sugar
1/8 cup water
1/2 cup evaporated milk


Peel and cut about 3 - 4 apples into chunks.  Place in a bowl with a couple of tablespoons of water for about 10 minutes, until you are able to smash them with a potato masher. We left ours a bit chunky but if you want it smooth, you can put them in a food processor.


Lightly beat the two eggs in a large bowl.  Add in the flour, salt, sugar, baking powder, cinnamon, apples, oil and milk.  Stir until just moist.  Allow batter to sit for just a few minutes and heat your pan.


Ladle the pancake batter onto the hot pan, cook until a few bubbles form and then flip.  Cook until done. 


While pancakes are cooking away, combine all the syrup ingredients except the evaporated milk together in a saucepan.  Heat until sugar is dissolved and then bring to a slow boil for 1 - 2 minutes.  Remove from the heat and add in the evaporated milk. 


Serve pancakes with syrup.

One Year Ago...







Sweet & Sour Meatballs with Pineapple


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 What's for Dinner, Mom?
Midnight Maniac Meatless Monday at Midnight Maniac
Made By You Mondays at Skip to my Lou
Mangia Mondays at Delightfully Dowling
Tuesday at the Table at All The Small Stuff
Tasty Tuesday at Balancing Beauty and Bedlam
Hearth n Soul at A Moderate Life
Tasty Tuesdays at 33 Shades of Green
Tasty Tidbits at Permanent Posies
Tuesday Night Supper Club at Fudge Ripple
Let's Do Brunch at My Sweet and Savory
This Weeks Cravings at Mom's Crazy Cooking



Sunday, May 22, 2011

Menu Plan Monday ~ May 23 - May 29, 2011


It's an odd week this week. My dad has surgery on Wednesday so I don't know how much we'll be home the rest of the week so I didn't plan anything extensive. I have plenty of grab and go food and stuff in the freezer. 

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

Here's what we ate last week!

Pea & Peanut Salad Wraps with white beans




Salad with Pineapple Poppyseed Dressing


Baked Ziti & Garlic Bread




Lemon Yogurt Muffins


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

Here's what we're eating this week!


Monday: Bean Casserole & Oatmeal Muffins

Tuesday: Apple Onion Pizza & Cinnamon Roll Pizza


Wednesday: Spaghetti & Breadsticks

Thursday: Chicken & Cheese Quesadillas

Friday: Leftovers


Saturday: Steaks & Cheese Scallion Muffins

Sunday: Mexican Lasagna with Corn Tortillas



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

One Year Ago...











White Bean and Apple Chili


Saturday, May 21, 2011

Strawberry Pineapple Smoothies



Can you believe we just started making smoothies?  One of the reasons was I hated my blender.  It was a pain to take out, so I just never did. 

Well, I got me a new food processor/blender.  It works awesome and now we use it all the time. 


We usually just throw a bunch of stuff in and call it a smoothie but this time I actually used a recipe. It was my first time using pineapple in a smoothie. 

Boy was it GOOD!

I love using flaxseed to boost the healthiness.  I'm still experimenting so if anyone has any ideas, I'm all ears!



Strawberry Pineapple Smoothie Recipe
Adapted form Annie's Eats

8 oz. low fat vanilla yogurt
1 large banana
1 1/2 cups chopped pineapple
1 1/2 cups frozen strawberries
2 tbsp. ground flaxseed
Milk for consistency

Combine all ingredients in blender or food processor.  Process until thick and smooth.  Add milk if you want it thinner or ice to thicken.

One Year Ago...









Herbed Slow Cooker Chicken 

This is linked with Sweets for a Saturday at Sweet as Sugar Cookies
Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Thursday, May 19, 2011

Chicken Enchilada Stuffed Pasta Shells



I seriously thought that stuffing these jumbo shells would be more annoying.  I was pleasantly surprised that they were pretty easy.  This was my second time stuffing shells and I rather enjoyed it. 

You know how much we love anything tex mex related around here. Well then, it just seemed fitting that we stuff some shells with enchilada mix.  Right? 



Love all the pretty veggies going on in here! 



I didn't use a lot of cheese on these.  Mainly just for prettiness.  There is a lot of flavor going on in these and I think the cheese just drowns out a lot of that good flavor. Not to mention adds a ton of calories. 

Of course, then we add Doritos to the top. Gosh that felt good!  Tasted awesome too!




Chicken Enchilada Stuffed Pasta Recipe
Adapted from The Small Plates of Standage

1 - 12 oz. pkg. jumbo shells
3 large green and/or red peppers, chopped
1 large onion, chopped
1 jalapeno, seeded and chopped
1 1/2 lbs. chicken breast, cooked and shredded
1 (16 oz) can refried beans
2 tbsp. taco seasoning
1 - 28 oz. can enchilada sauce
Cheddar cheese, 3 oz.
4 green onions, chopped
2 oz. nacho cheese flavored tortilla chips, crushed

Cook pasta according to directions, drain. 

In skillet, cook peppers, onion, jalapeno in cooking spray for about 5 - 8 minutes until soft.  Stir in cooked chicken, beans, seasoning mix and 3/4 cup enchilada sauce.  Cook a few minutes to heat through.  Stir in green onions.  Remove from heat.

Spread about 1 1/2 cups of remaining enchilada sauce on bottom of pan. I used a 9 x 13 and a pie plate.  Divide filling among shells.  Arrange shells on top of sauce. Drizzle with more enchilada sauce, I didn't use all of it. Sprinkle lightly with shredded cheese.

Bake, covered for 30 minutes.  Remove from oven and sprinkle with chips.  Serve. 

Total calories = 3438 calories
37 shells = 93 calories per shell

This is my submission to Presto Pasta Nights hosted this week by Cassie, the Kitchen Alchemist.  

One Year Ago...






Peking Chicken Wraps


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
It's a Keeper Thursday at It's a Keeper
Recipe Swap at Prairie Story
Tip Day Thursday at Around My Family Table
Foodie Friday at Designs by Gollum
Friday Favorites at Simply Sweet Home
Figure Friendly Friday at Family, Stamping and Food!
Recipe Swap at The Grocery Cart Challenge
I'm Lovin' It at Tidy Mom
Friday Potluck at EKat's Kitchen
Foodie Friday at Little Brick Ranch





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

Tuesday, May 17, 2011

Smokey Chipotle Meatloaf



You like things spicy?  Well, this is the meal for you! 

This is most certainly NOT your mommas meatloaf.  Between the hickory barbecue sauce and the chipotles in adobo sauce, this meatloaf was kickin'!



Spicy as it was, I wouldn't change a thing.  It was full of flavor and tasted awesome! 

We ate it with a roasted garlic potato salad.  Super delicious meal but maybe not the best date night meal, just sayin'.




Smokey Chipotle Meatloaf
Adapted from Allrecipes

2 eggs
1/3 cup BBQ sauce 1 tbsp. minced garlic
2 tbsp. chipotle chiles in adobo sauce (I puree the chipotles in the sauce)
1 tsp. salt
1 tsp. pepper
1/4 tsp. celery seed
1/2 tsp. ground cumin
1 tbsp. Worcestershire sauce
1 onion, chopped
1/2 cup dry oatmeal
2 lbs. ground turkey, 93% lean
1/3 tbsp. bbq sauce (for top)

Beat the eggs in a large mixing bowl, whisk 1/3 cup bbq sauce, garlic, chipotle sauce, salt, pepper, celery seed, cumin and Worcestershire sauce until evenly smooth.  Mix in the onion, oatmeal and ground turkey with your hands until evenly blended. Pack the mixture into the prepared pan.  Brush the top of the meatloaf with 1/3 cup more bbq sauce.

Bake in preheated oven at 350 for about an hour until no longer pink on the inside and center reads at least 160 degrees F.

One Year Ago...












Apple Cheddar Muffins



This is linked with:

No Whine Wednesday at Food on the Table
Let's Do Brunch at My Sweet and 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
What's on the Menu Wednesdays at Dining with Debbie