Tuesday, November 29, 2011

Pumpkin Sloppy Joes






I think I could just about add pumpkin to anything.  Isn't it awesome?  Desserts, casseroles, soups and chili.  They all have a place with pumpkin.

And now, even in sloppy joes.


I ate mine over mashed potatoes.  I'm weird that way. I can't do anything normal. The rest of the family of course at theirs on buns.  

I'm going to find more things that pumpkin can be added.  Any unique ideas? 


Pumpkin Sloppy Joes

2 1/2  lbs. lean ground turkey
1 large onion, chopped
1 cup ketchup
1/4 cup tomato sauce (I used V8)
1 tsp. chili powder
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. pepper
1 can canned pumpkin

In a large pan, cook ground turkey and onion until meat is no longer pink.  Add the rest of the ingredients, stir and simmer for 20 minutes.  Serve on buns or for a gluten free option, serve on mashed potatoes.


One Year Ago...










Pumpkin Cornbread



Monday, November 28, 2011

Spiced Carrot Cake Smoothie




Love smoothies. I especially love healthy smoothies. This smoothie has fruit and vegetable. You could totally make it dairy free too. 

This was so good!  We kept our carrots still pretty firm so you could feel carrot pieces in the smoothie. If you cooked them completely until soft, you probably wouldn't even notice them in there at all. 




Spiced Carrot Cake Smoothie
Recipe from The Teenage Taste

1/2 banana, sliced and frozen
1/2 cup pineapple, cubed and frozen
1/2 cup steamed carrots, cooled
1/2 cup greek yogurt
1/4 cup milk
2 tsp. pumpkin pie spice
1 tsp. vanilla extract
1 tbsp. granulated sugar (adjust to taste)
pinch of salt
garnish with extra cinnamon and coconut

Place all ingredients in a blender.  Blend until smooth and creamy. Pour into a glass and enjoy. 

1 Serving


Amount Per Serving
Calories 286.8
Total Fat 1.9 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.4 g
Cholesterol 3.1 mg
Sodium 117.1 mg
Potassium 682.2 mg
Total Carbohydrate 54.7 g
Dietary Fiber 4.9 g
Sugars 40.4 g
Protein 13.8 g

One Year Ago...







Mexican Ravioli Casserole




Sunday, November 27, 2011

Friday, November 25, 2011

Oreo Stuffed Brownies



I had some people over and we just had to have chocolate.  These caught my eye as it contained two of my favorite things.  Brownies and Oreos.  What more could a person want in life?

These were awesome and there were NO leftovers!



Oreo Stuffed Brownies
Adapted from Food for Thought

1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa powder
1 tsp. salt
1 tsp. baking powder
1 tsp. espresso powder, (optional)
1 tbsp. vanilla extract
1 1/2 cups flour
1 cup chocolate chips
1 package Double Stuff Oreos

Melt butter in s sauce pan, add sugar and stir to combine.  Or microwave butter and add in sugar.  Return the mixture to the heat (or microwave) briefly, just until it's hot, but not bubbling, it will become shiny looking as you stir it.  This will dissolve more sugar and will make the top of your brownies shinier.  Set aside.

Beat the eggs, cocoa, salt, baking powder, espresso powder and vanilla until smooth.  Add the hot butter/sugar mixture, stirring until smooth.  Add the flour and chips, again, stirring until smooth.

Spoon half the mixture into a 9 x 13 in pan that has bee sprayed with cooking spray.  Place the Oreos in even rows across the batter, you should be able to fit most of them.  Pour the remaining batter over the Oreos and gently spread to the edges of the pan.  Bake for about 35 - 40 minutes.  Cool and devour.


One Year Ago...








Butternut Squash Bake

This is linked with:
Sweets for a Saturday at Sweet as Sugar Cookies
Weekend Wrap Up Party at Tatertots and Jello
Best Recipes at This Chick Cooks
Bake With Bizzy at Bizzy Bakes
Ultimate Recipe Swap: Chocolate at Life as Mom
Recipe of the Week: Brownies at Family Fresh Meals

Thursday, November 24, 2011

Peanut Butter Granola



Do I win the award for the worst pictures?  It's granola, I couldn't figure out how to get a pretty picture. Plus, it smelled so good, I really just wanted to dig in an eat it.


I ate mine over vanilla yogurt but the kids mostly just ate it plain.  It may not be pretty but it was delicious and did not last long. 



Peanut Butter Granola
Adapted from LimeCake

2 cups rolled oats
1/2 cup sunflower seeds (or pepitas)
1 tsp. ground cinnamon
1/2 cup chopped peanuts
1/2 cup peanut butter
2 tbsp. peanut or vegetable oil
1/4 cup packed brown sugar
1/4 cup honey (or maple syrup)
1 tsp. vanilla extract

Preheat oven to 325 degrees. 

Combine oats, seeds, nuts and cinnamon in a large bowl.

In a bowl, combine the peanut butter, oil, brown sugar, honey and vanilla.  Microwave for 10 seconds to get things a bit more fluid. Pour mixture over granola and stir until oats and seeds are fully coated. 

Spread gently on an ungreased 9 x 13 pan.  Bake for 30 - 45 minutes or until granola is toasted, stirring gently every 15 minutes.  Remove from oven and allow to cool completely in pan. 

You can add raisins or craisins if desired at this point.  Store in an airtight container. 

Total calories = 2632 calories
20 servings - 131 calories

I didn't calculate how many tablespoons were in this but made quite a bit. I just put a couple of tablespoons on my yogurt in the morning.  Plus the kids were snacking on it quite a bit. 


One Year Ago...













Turkey Bacon Enchiladas


Tuesday, November 22, 2011

Spicy Mexican Chorizo Torte




I don't use chorizo very often.  I try to keep myself to the leaner meats.  But this time I indulged.  And I'm so glad that I did. 


I've become completely addicted to corn tortillas. After eating whole wheat tortillas for years, it turns out, I actually like them more. I've been eating them with everything.  



Spicy Mexican Torte

1 lb. chorizo sausage
1 large onion, chopped
1 tbsp. garlic, minced
1 4 oz. can green chile, chopped
9 corn tortillas
8 oz. pepperjack cheese, shredded
1 can refried beans
1 jar roasted red peppers

In a large pan cook chorizo, onion and garlic until sausage is done.  Drain grease and stir in chilies and set aside.  Preheat oven to 400 degrees, lightly spray 8 x 8 in. pan with cooking spray.  Place 3 tortillas on the bottom, I cut one in half to cover completely.  Spread 1/3 of sausage mixture, sprinkle 1/3 of the cheese. Place red peppers on top of cheese.  Place 3 tortillas on top of cheese. Spread with 1/2 cans of beans. Top with 1/3 chorizo mixture.  Sprinkle 1/3 of cheese.  Top with 3 more corn tortillas. Top with the rest of the beans, the rest of the sausage and then remaining cheese. 

Cover and bake in oven for 40 minutes.  Uncover and bake 15 minutes more until cheese is melted and center is hot. 


One Year Ago...









Sweet and Spicy Chicken Wraps





Saturday, November 19, 2011

Menu Plan Monday ~ November 21 - November 27, 2011





Monday:  Sweet and Sour Chicken, broccoli

Tuesday: Sausage & Spaghetti Squash Breakfast Pie

Wednesday: Burgers, Oven Potatoes, Butternut Poblano Soup


Thursday: Ham, French Onion Risotto, green beans

Friday: Shepherds Pie with Pumpkin Souffle

Saturday: Leftovers

Sunday: Something in the crockpot

Snacks:  Sweet Potato Hummus

Breakfast: Crockpot Pumpkin Oatmeal on Thursday


This is linked with Menu Plan Monday at I'm an Organizing Junkie and Celiac Family Gluten Free Meals.



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

Wednesday, November 16, 2011

Southwestern Chicken Casserole




Funny how tastes change. I was never really a rice person. I was led to believe that it was unhealthy and carb loaded and good to avoid. After doing research, I've learned that rice is good.  It is real food. It's good food. I use brown rice and it's healthy. So I'm eating a lot more of it.   


Clearly any meals with the southwestern or tex mex flair are our favorites.  This one didn't fail to please. 

Very easy to put together and loved how it smelled in the oven!





Southwestern Chicken Casserole
Adapted from Hezzi-D's

1 1/2 lb. boneless chicken tenders
1 cup chicken broth
1 cup milk
1 can corn, drained
1 can black beans, rinsed and drained
1 cup uncooked white rice
1 1/2 cup salsa
4 oz. green chilies
2 tsp. cumin
1/2 tsp. red pepper
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
1 cup cheddar cheese, shredded
1 lime

Spray a 9 x 13 in baking pan with cooking spray.  In the baking pan, combine the chicken broth, milk, water, corn, black beans, rice, salsa, green chilies, cumin and red pepper. Mix well.  On top of rice mixture, lay the chicken tenders.  Sprinkle paprika, salt and pepper over the chicken.  Cover with foil and bake for 30 minutes.  After 30 minutes, remove from oven, sprinkle with cheese and return to the oven without the foil.  Cook for 15 - 20 minutes or until the cheese is bubbly and brown.  Remove from the oven and sprinkle with juice from 1/2 of the lime to taste. 

Total calories = 2800 calories
6 servings = 467 calories per serving

One Year Ago...









Crustless Pumpkin Pie




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

Tuesday, November 15, 2011

Sweet Potatoes and Apples in the Slow Cooker




I saw a giant box of sweet potatoes at Costco. I picked them up without knowing specifically what I'd do with them.

Then we went apple picking.  Do you know how many apples you bring home when you bring 3 kids to the apple orchard? 

A lot.

So I quickly made up a double batch of this delicious and simple crockpot side dish. 

The only problem was I think I cooked it too long.  My apples turned into applesauce.  Oh well, it was still delicious.  But if you want to see some beautiful pictures of how it is supposed to look, check out the original recipe at Eat at Home.



Sweet Potatoes & Apples in the Slow Cooker Recipe
Adapted from Eat at Home


3 sweet potatoes
4 small apples
1/4 cup apple juice
2 tbsp. brown sugar
1 tsp. cinnamon
Dash of nutmeg

Clean, peel and chop the apples and sweet potatoes.  Put them in a crock of the slow cooker.  Stir in the apple juice, brown sugar, cinnamon and nutmeg.  Cook on high for about 3 hours, maybe less, until they are soft and done.

One Year Ago...







Pepperoni Pizza Pasta


Sunday, November 13, 2011

Menu Plan Monday ~ November 14 - November 20, 2011





Monday: Black Bean Taquitos, Mexican Corn Casserole

Tuesday: Granola with apricots and almondsChicken Wild Rice Soup

Wednesday: Quinoa & Ground Turkey Stuffed Peppers

Thursday: King Ranch Casserole

Friday: Leftovers

Saturday: Baked Oatmeal (haven't decided which one!)

Sunday: Butternut Squash & Apples


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


One Year Ago...








General Tso's Stir Fry


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

Saturday, November 12, 2011

Pumpkin Mousse



Planning to make pumpkin pie this year?

Skip it, save your thighs and make this.

I know, I know, you think it won't be the same without pumpkin pie.  You always have pumpkin pie, it's tradition.

But this people, means you can eat to your hearts content without any guilt.  This tastes wonderful, creamy, cool and delicious. 

Traditions can be changed you know? 



Pumpkin Mousse Recipe
Adapted from Taste of Home

3 cups milk
2 pkg. sugar free instant butterscotch pudding mix
1 cup canned pumpkin
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground allspice
1 cup fat free Reddi Whip (or cool whip)

In a large bowl, whisk milk and pudding for about 2 minutes.  Let stand for 2 minutes or until soft-set.  Combine the pumpkin, cinnamon, ginger and allspice, fold into pudding.  Fold in the Reddi Whip.  Transfer to individual serving dishes.  Refrigerate for at least an hour.  Garnish with additional whipped cream if desired.

Total calories - 650 calories
6 servings - 108 calories per serving

Two Years Ago...










Southwest Sloppy Joes with Honey Lime Coleslaw



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

Thursday, November 10, 2011

Two Year Anniversary - TOP TEN 2011




So here we are. Two years of blogging recipes. Wow, that's a lot of recipes! 

It's interesting to see how I've changed in the last two years.  I went from having only a small handful of recipes to an overflowing stack of recipes that I want to try.  I went from loving whole wheat tortillas to now trying to go gluten free.  I started avoiding cheese because of calories, now I'm eating gluten free and am embracing cheese and loving it! 

So if you read my blog and peruse the different recipes from different times, there might be some inconsistencies.  It's just me, changing and trying to figure out what is good for me and my family. 

I still have that huge pile of recipes so I don't plan on stopping anytime soon. 

Last year I devised a Top Ten and here is the 2011 list of my favorites!


BEST CHICKEN RECIPE - Buffalo Chicken Shepherds Pie



BEST GROUND TURKEY RECIPE - Chipotle Honey Meatballs



BEST DESSERT RECIPE - Dutch Apple Cheesecake



BEST VEGETARIAN RECIPE - Butternut Squash Black Bean Rancheros









BEST SLOW COOKER RECIPE - 40 Clove Garlic Chicken



BEST SANDWICH RECIPE - Mexican Egg Salad with Lime Avocado



BEST BEAN RECIPE - Bean and Sausage Cassoulet




BEST TEX MEX RECIPE - Black Bean Cream Cheese Burritos



Wednesday, November 9, 2011

Sandra Lee Cookbook & Giveaway




In these budget-conscious times, you never have to pay a fortune to feed your family first class.




In her new book, MONEY SAVING MEALS & ROUND 2 RECIPES , Sandra Lee helps readers save more money than ever before, one meal at a time. Sandra says, “My goal with the book is to give you both—fabulous, fast, budget-conscious food for everyday cooking, and healthy meals that take minutes to make and that you’ll be proud to feed your family.”




Filled with invaluable tips on saving big bucks at the grocery store, MONEY SAVING MEALS & ROUND 2 RECIPES details a cost breakdown of each recipe, including everyday costs, the money-saving pricing, and the total savings, so that readers see what they save and what they spend with every dish.


I'm a big fan of making a meal and either doubling the recipe to eat later or else making a meal and then reusing the leftovers to create another fantastic meal.  That is what this book is all about.  Reusing and recreating.  Saves time and money.

So he has this recipe for Chicken Jambalaya.  Then I save part of the jambalaya for quesadillas and a delicious red bean and rice soup.  See?  Saves time and money.  

She has a lot of great ideas.  I recommend checking the book out

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

GIVEAWAY:
I have a copy of this great book to give away.  Leave me a comment and let me know if you have any money saving tips!  I'll pick a winner Sunday night.


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


Tuesday, November 8, 2011

Apple Risotto



I feel a little embarrassed to call this a side dish.  It really is more of a dessert. 

It's apples, cider, a little butter, a little sugar. Yup.  Sounds like dessert to me. 




I loved making this, I loved smelling this and I really loved eating it.  Oh yea, I ate way too much of it.


I suggest you skip the pie and just eat more of this rice.


Apple Risotto
Adapted from Sugar Crafter

2 tbsp. butter
1 1/2 cups apples, peeled and diced
1/4 cup unsweetened applesauce (I used homemade)
1 tsp. cinnamon
1/2 tsp. nutmeg
2 tbsp. brown sugar
1 tbsp. maple syrup
1 cup arborio rice
3/4 cup white wine
1 cup apple cider
2 1/4 cups water

In a medium sauce pan, melt the butter over medium heat.  Add in the apples, cinnamon, nutmeg, sugar and maple syrup.  Cook until softened. 

Pour in the rice and then cook 1 - 2 minutes.  Add in the wine. 

Bring to a simmer, stirring frequently, until the rice has absorbed most of the wine.  Continue this process with the cider and water, adding them 1/2 cup at a time until the rice has absorbed all the liquid.  Cook until al dente and then remove from heat. 

Total calories = 1200 calories
5 servings = 240 calories per serving

One Year Ago...







Turkey & Broccoli Brunch Casserole




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