Sloppy Joes. Pure comfort food in my book. Many, many different ways to make them and their all delicious.
I've been trying a new way of eating. I've been eliminating wheat from my diet. I know, I know, I am the flour tortilla queen. I love, love, love them and would eat them daily. Well, no more whole wheat flour tortillas for me.
I've found that a lot of my recipes are fine on corn tortillas. A lot of them are fine just plain or with lettuce. I'm trying to learn a new way of eating. Gluten free seems to be working well for me for now. The family isn't all on board yet so the blog hasn't completely transformed! Plus I still have a backlog of recipes made when I was eating gluten.
With my elimination of wheat, I decided to eat my sloppy joes over mashed potatoes. You know what. I actually liked it BETTER than on a bun. Yup. It was awesome. I didn't miss the bread at all.
Hubs of course still wanted a bun. It's okay. I'll let him. :-)
Cincinnati Sloppy Joes Recipe Adapted from Rachael Ray
2 lbs. ground turkey, 93% 1 jalapeno pepper, finely chopped 1 large onion, chopped 4 cloves of garlic, finely chopped Salt and pepper 1 tbsp. ancho chili powder 1 tbsp. unsweetened cocoa powder 1 1/2 tsp. paprika 1 tsp. allspice 1/2 tsp. cinnamon 1/8 tsp. ground cloves 1 tsp. dried oregano 3 tbsp. tomato paste 2 tbsp. brown sugar 1 tbsp. worcestershire sauce 1 cup chicken stock 1 can (15 oz) tomato sauce 1 can (14 oz) kidney beans, drained and rinsed
Cook ground turkey. Add pepper, onion and garlic and cook for about 3 minutes until it softens. Add all the spices and cook for a couple of minutes. Add the tomato paste, brown sugar and worcestershire, cook for another minute or so.
Add the chicken stock and tomato sauce and simmer for a few minutes to thicken. Add the beans. Serve on slider buns, sandwich thins or over mashed potatoes like I did.
Total calories = 1780 calories 6 servings = 296 calories per serving
These would make excellent appetizers. Just put a decorated toothpick in them and they would be adorable at your next party!
I LOVED this sauce! You get the super sweetness from the honey and then the chipotle kick comes back at you.
You have to be careful with the chipotle peppers. They can be pretty spicy. Here's what I do; I puree the whole can, the peppers and the adobo sauce together. Then I put in the refrigerator and it keeps for many weeks. Then I am able to add however much I need to in my recipes. To me, it's much easier than chopping an individual chipotle pepper.
I used about a tablespoon (maybe more) in the meatballs and then another tablespoon in the sauce. I would recommend tasting the sauce and adding according to personal taste.
2 pounds ground chicken or turkey 2 eggs, lightly beaten 1/3 cup plain dry bread crumbs (I used gluten free) 1/3 cup chopped fresh cilantro 2 Tablespoons fresh lime juice 4 cloves garlic, crushed 1 can (4 ounce) chipotle peppers in adobo sauce, divided 1 teaspoon salt
Chipotle-Honey Sauce 3/4 cup honey 2 to 3 whole chipotle peppers in adobo sauce ** (see note above regarding chipotle peppers) 2 tbsp. cup chicken broth or water 1/3 cup tomato paste 1 Tablespoon lime juice 2 teaspoons Dijon mustard 1/2 teaspoon salt
Combine ground turkey or chicken, eggs, bread crumbs, cilantro, lime juice, garlic, 1 chopped chipotle pepper, about a couple teaspoons of adobo sauce and salt in a medium bowl. Mix well.
Line two baking sheets with parchment paper and form chicken mixture into 60 meatballs. Place the meatballs on the baking sheets and cover with plastic wrap; chill 1 hour. Or do what I did an just refrigerate the meat dough and then make the meatballs. I got 60 meatballs.
While the meatballs are chilling, make the sauce.
In a food processor or blender combine honey, 1 chipotle peppers in adobo sauce, chicken broth, tomato paste, lime juice, Dijon mustard and salt. Process until smooth. Set aside. (I didn't use the food processor, I just stirred it all together)
Remove meatballs from the refrigerator and spray with cooking spray or brush lightly with vegetable oil. Bake both trays in a 400 degree oven for 12 minutes.
Remove the trays from the oven and place meatballs in a baking dish. Add Chipotle-Honey Sauce and brush the meatballs until they are coated.
Bake another 15 minutes or until meatballs are heated through and glazed with sauce.
Total calories = 2550 calories 60 meatballs = 42 calories per meatball with sauce
Whenever I pass by the zucchini and squash at the store or the farmers market, I end up buying some. I don't always have a plan for it but I know it will get used.
So I had some squash in the frig with no plans. Then my friend gave me a zucchini. I first thought to make these zucchini cookies that I've been meaning to make for ages! Then I saw this recipe for squash casserole and thought that combining them would be perfect.
I loved having the color of the green zucchini along with the yellow squash. I left the peels on and left them pretty chunky as I was mashing.
We ate this with spicy chipotle meatballs and it was a super meal!
Cut zucchini and squash into chunks. Steam the squash and zucchini in microwave with water until it's soft and able to be mashed. Drain well and mash, some chunks are okay. Stir in egg, bread crumbs, onion and spices. Pour into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 20 minutes. Crush Ritz crackers and sprinkle on top of casserole. Bake for another 20 - 30 minutes until golden and done.
I wish I had better pictures of these. I made them, plated them for the party; next thing I knew, they were gone. I did mangage to steal a taste and they were delicious. Of course. The kids adored them and have been begging me to make them again every since.
Cake Batter Crispies Adapted from Food For Thought
3 tbsp. butter 1 - 10 oz. bag of marshmallows 1/4 cup of yellow cake mix 6 cups Rice Krispies cereal Sprinkles
I loved the name of this recipe. Arepas with Poblanos. It just has a nice ring to it, doesn't it? You have to say it with an accent too of course. It just rolls off the tongue. Arepas with Poblanos!
I had never made arepas before. I'm not sure I even really knew what an arepa was. Well, let me tell you, they were delicious. Like awesome corn pancakes.
While the poblanos looked pretty and were delicious, I think next time, I would just cut them up into the eggs. I'm all about simple and that would just be one less step. Call me lazy but I think it would be just fine.
Arepas with Poblanos, Bacon and Eggs Adapted from Rachael Ray Magazine Sept. 11
2 large poblano chile peppers 1 cup corn flour or finely ground cornmeal 1 cup corn 3/4 cup shredded cheddar cheese (3 oz) 1 cup milk 2 tbsp. butter 6 slices bacon, chopped 8 eggs Cilantro (optional)
Preheat broiler to high. Char the poblanos under the broiler on all sides, 5 - 6 minutes. Place in a bowl, cover and let cool. Peel, seed and slice.
Place corn flour and corn kernals in a bowl and season with salt. Add the cheese and toss with your fingers. In a small saucepan, heat the milk but do not boil. Add the butter to melt. Stir into the corn mixture and let stand for about 10 minutes.
Cook the bacon in a skillet until done and crispy. Scoop bacon out onto paper towels to drain. Save bacon grease to cook arepas and eggs in if desired. (it's bacon grease, how could you NOT want to do this!)
Heat a thin layer of oil (I used bacon greast) in nonstick skillet over medium high heat. Spoon corn cake mixture and flatten slightly. I used an ice cream scoop for measuring and just flattened them with the end of the scoop. Cook them for 3 - 4 minutes on one side, or until you see the edges just getting brown. Flip and cook on the second side for a couple of minutes. I fit 4 in a pan and cooked 12 arepas.
Add small bit of bacon grease to skillet and and add the eggs. Season with salt and cilantro. Scramble to desired doneness. Layer the eggs on the arepas and top with poblanos.
Several weeks back, I was privileged enough to help create an Everyday Meal with 5 other talented food bloggers for Lawry's. It was a contest. 10 teams, each with a team of 6. Well, I'm happy to saw that Lawry's announced the winners and we won! Yea!
This month I am paired up with Averie from Love Veggies and Yoga. She has an awesome blog with tons of healthy foods! Healthy AND super delicious I should say! I saved several recipes. I've already made the Banana Brulee Oats and she has a bunch of other oatmeal recipe I want to try!
These oat bars were awesome. They kids loved them and we ate them all the first day. These will be made again and again!
1/2 cup semi sweet chocolate chips 1/2 cup peanut butter, I used chunky 1/3 cup milk, 1% 1 1/2 cup oats, quick cooking 1/2 tbsp. vanilla extract 2 tbsp. splenda 1/4 cup pecan halves, rough chopped 1 tbsp. flaxseed meal
Melt chocolate chips, peanut butter and milk in the microwave in 20 second intervals, stirring and checking. Once melted and stirred together, add the rest of the ingredients. You want this to be fairly dry, if it's not dry enough, add more oats one tablespoon at a time.
Press mixture into an 8 x 8 pan sprayed with cooking spray. Refrigerate for about 30 minutes or until cooled and firm. Cut into 10 slices. You could also roll into balls as well for a finger snack.
I put it through Sparkpeople.com recipes and these are the stats that I came up with.
Nutrition Facts 10 Servings Amount Per Serving Calories 205.4 Total Fat 12.6 g Saturated Fat 1.4 g Polyunsaturated Fat 2.8 g Monounsaturated Fat 4.5 g Cholesterol 0.4 mg Sodium 187.3 mg Potassium 163.3 mg Total Carbohydrate 19.4 g Dietary Fiber 2.8 g Sugars 2.4 g Protein 5.7 g
Vacation is over and I'm ready to cook again! I have a bunch of new recipes that I want to try this week. Plus, I have a whole bunch of ground turkey and I plan to do some freezer cooking. I want to get the freezer stocked for the next couple of weeks!
Salt 1 - 6 oz. cup Greek lowfat yogurt 1/3 cup mayo, light 2 tbsp. honey mustard 2 tbsp. lime juice 2 tbsp. Ancho chile powder 1/2 tsp. cayenne pepper 3 plum tomatoes 1/4 cup chopped fresh cilantro 1 jalapeno, finely diced 3 green onions, thinly sliced 1 small red onion, diced 4 cloves garlic, finely chopped Black pepper
1. Put the potatoes in a large pot & add enough cold water to cover. add 1 tbsp. salt & bring to a boil over high heat. Cook until the potatoes are tender when pierced with a fork, 12-15 minutes.
2. Drain well, let cool slightly, & slice 1/4" thick. Set aside. 3. Stir together the yogurt, mayo, mustard, lime juice, ancho powder, cayenne, tomato, cilantro, jalapeno, green onions, red onion, & garlic in a medium bowl. pour the mixture over the potatoes & mix gently until combined. Season with salt & pepper to taste. Serve cold or at room temperature.
Total calories = 1555 calories 8 heaping cups = 194 calories per serving
I was excited when I saw this recipe. Another way to use my Franks Buffalo Sauce! Yea!
I think I scared my husband when he tasted it though. He got home late and I didn't tell him what it was when he grabbed a piece. I think he was expecting regular old lasagna. This threw him for a loop!
He liked it but just wasn't expecting the hot sauce and pepperjack flavor.
This is one of my higher calorie meals so it wouldn't be something that we'd eat all the time (though it was so good, I could eat it all the time!)
The flavor was perfect, not too spicy. Just the right amount of kick. :-)
12 lasagna noodles, uncooked 1 1/2 lbs. boneless skinless chicken breast 1 large onion, diced 3 cups spaghetti sauce 1 cup Franks buffalo wing sauce 1/2 cup mozzarella cheese 1 1/2 cups water 15 oz. ricotta cheese, low fat 1/2 cup egg substitute (or 2 eggs) 6 slices pepperjack cheese Cook chicken in pan on medium high heat with 1/2 cup of Franks hot sauce. Cook until shreddable. You will need to add some water so it won't stick. Shred chicken. Add onion to pan and cook for a few minutes to soften. Add shredded chicken and the other 1/2 cup Franks hot sauce. Stir and heat for a few minutes. Add spaghetti sauce and water and stir.
In another bowl, combine ricotta and egg together.
Spread 1 cup of sauce on the bottom of pan. Arrange 4 noodles over the sauce. Spread more of the sauce, then a layer of ricotta, 1/4 cup mozzarella cheese. Add another layer of sauce, noodles, ricotta, and mozzerella, noodles and ending with the sauce.
Cover and bake 70 minutes. Uncover and place cheese slices on top, then bake for another 15 minutes uncovered. Let stand 10-15 minutes before serving.
Total calories = 4300 8 servings = 538 calories per serving
I was thrilled when Amanda from The Secret Recipe Club asked me to make an extra recipe this month from India-Leigh's blog A Vegan Obsession. While I don't eat vegan, I am trying to reduce my gluten with the potential of eventually going gluten free. So there were many recipe ideas that I know I will be trying!
I've been meaning to make Black Bean Brownies for a long time. I have several recipes saved so when I saw she had one, I knew I'd be making it right away.
I am afraid that I de-veganed it though by using honey rather than agave. Whoops! Sorry about that. I did change the recipe a bit, I looked at original recipe and hers and sorta combined the two.
What I got was more of a banana bar. I didn't get the chocolate taste too much and the banana was very pronounced in flavor. I loved the texture and they tasted fine. The kids all ate them and had no clue there were beans in them. Score!
My group posts for The Secret Recipe Club next Monday! I've got a great post from another awesome blogger too!
15 oz. can black beans, drained and rinsed 2 whole ripe bananas 1/3 cup honey (or agave) 1 tbsp. orange marmalade 1/4 cup unsweeteded pure cocoa powder 2 tbsp. sugar 1/2 tsp. cinnamon 1/2 tsp. salt 1 tsp. vanilla extract 1/2 cup oats, quick cooking
Heat oven to 350. Spray 8 x 8 pan with cooking spray.
Put all the ingredients, except for the oats, into a food processor. Process until smooth. Take blade out, fold in the oats. Pour into prepared pan, cook for about 35 minutes. Cool completely before serving.
Total calories = 1238 calories 12 bars = 103 calories per bar (from calorieking.com)
These are the stats I got when I plugged the numbers into Sparkpeople.com:
Amount Per Serving
Total Fat 0.7 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.2 g
Cholesterol 0.0 mg
Sodium 132.7 mg
Potassium 199.7 mg
Total Carbohydrate 21.7 g
Dietary Fiber 3.4 g
Sugars 11.2 g
Protein 3.0 g
One of the things that I don't like about egg bake casseroles is the crust. You put a whole bunch of healthy things in a pan - over a crust that often doubles the calories. Tasty, but just not as healthy.
That's why I loved the idea of this quinoa crust. Quinoa is tasty, filling and healthy!
I love how versatile this is as well, you can sub different vegetables, different cheeses, whatever. It's good.
It makes a great breakfast, brunch or dinner. It's just really good.
Crust: 3 cups cooked quinoa, somewhat cooled 1 egg + 2 egg whites Cheddar cheese, 2 oz. shredded Salt and pepper, to taste
Filling: 1 cup frozen chopped spinach, thawed and moisture strained out 1 red pepper, chopped 1 large onion, chopped 1 tbsp. garlic, minced 6 eggs + 6 egg whites Cheddar cheese, 2 oz. grated 1/2 cup ricotta cheese, part skim Salt and pepper to taste
Beat egg in a medium bowl for the crust. Fold in the quinoa and cheese. Season with salt and pepper. Spray a 9 x 13 in. pan with cooking spray and sump the crust mix into the pan. Carefully form the crust along the bottom of the dish and up the sides.
In a large bowl, add the veggies and the cheese. You can pretty much use whatever veggies you like or have in the frig. Beat the eggs and egg whites in the bowl you used for the crust. Add eggs to the veggies and add ricotta cheese and stir until everything is mixed. Season with salt and pepper.
Pour the egg/veggie mixture into the crust. Pop in the oven, uncovered for about 40 minutes. Check the center for doneness with a knife. Let stand a few minutes before cutting into.
Total calories = 2261 calories 8 huge servings = 283 calories per serving
So we're taking a short vacation to Duluth, MN and Gooseberry Falls this week. It's only about 2 hours away and it's the perfect time of year. The trees are just starting to change colors and the weather is cool but still gorgeous. That's the beauty of homeschool, we can take off whenever we want. The school work will get caught up eventually.