power goop

This recipe has the oddest name, but that's cause I named it myself, and I'm a bit odd sometimes.  It happens.

But, let me tell you, this recipe is my new secret weapon!  Here's the scoop...

Like most people, I decided that January 1 was a great time to start eating better and get off the few (okay, a bit more than a few) pounds that I gained over the holidays.  I teamed up with some friends on facebook as part of an accountability group - we cheer each other on, encourage one another to NOT eat that chocolate bar...you get the picture.

Well, one woman in the group said that she eats the same thing for breakfast every morning and is never hungry.  I was skeptical...I'm always hungry, no matter what I do.  In fact, I'm hungry right now.  I hate diets!

But I digress.  I decided to give her little breakfast a try since I had all of the ingredients in my pantry.  I was surprised that I didn't hate it.  It's not a cinnamon roll or anything, but my taste buds were happy.  I was even more surprised to find out that she was right...I wasn't hungry!  And not only was I not hungry, I wasn't even munchy!  I didn't think about food all morning long.  I ate that breakfast at 7:30, and I seriously made it until lunch at noon before feeling the need to eat again.

And now I'm hooked!  I don't eat it every morning, but if I do have a day where I know I'm going to need a bit more energy, I whip up this little bowl of happiness.  Time and again, it has never failed to hold me.  The fiber keeps you full, and the cinnamon prevents your blood sugar from dropping.  It's pretty awesome!

Power Goop

• 1 small banana, or 1/2 large banana, mashed
• 2 T. peanut butter
• 1/4 cup old-fashioned oats
• 1 T. ground flax seed (or chia seeds)
• 1 t. cinnamon

Mix all ingredients in a bowl.  Add additional water or milk to soften if needed.  I highly recommend topping with chocolate syrup! :)

meat 'n' potatoes skillet meal

If you love meat and potatoes meals, this is for you.

If you love one-pot skillet meals, this is for you.

If you love dinners chock full of fresh veggies, this is for you.

Chances are, this is for you.

We just love this meal.  It's easy and simple to make, requires very little clean-up, and it gets my hubby to eat his veggies!  And, because it uses only fresh ingredients, it's a meal that I don't have to feel guilty about.

Serve this hearty meal by just dumping it in a pile on each plate. :-)  We love to drizzle BBQ sauce over the meat patties for an extra kick.

Meat 'n' Potatoes Skillet Meal

• 3-4 slices bacon, cut in half
• 1 lb. ground meat (beef or turkey), shaped into 4 patties
• 1/2 onion, sliced
• 4 potatoes, sliced
• 1 1/2 cups baby carrots
• 1 cup mushrooms
• 1/4-1/2 cup red wine (or water)
• salt, pepper, and any other desired seasonings to taste

Line the bottom of a large skillet with bacon.  Place meat patties over the bacon and sprinkle with salt and pepper.  Place onion slices over patties.  Cover onion with potatoes, and surround meat patties with carrots and mushrooms.  Sprinkle all with your favorite seasonings.  Cover and cook on medium-high heat until bacon begins to sizzle.  Add wine; cover and cook on medium-low heat for 20-25 minutes.  Flip meat patties and cook an additional 20-25 minutes, or until bacon is crispy and vegetables are tender.  Serve with barbecue sauce.  Serves 4.

twice-baked acorn squash

I just love squash.  I have joked that if I were to walk into a room and be given the choice between a fruit plate and a squash plate, I'd totally go for the squash.  We're weirdos like that.

Most of the time, when you see a recipe for winter squash, it calls for butter, sugar, and cinnamon - apparently, we like turning vegetables into desserts.  While I like sugar as much as the next person, I'm actually a bigger fan of savory squash.  To me, adding the more savory spices brings out the natural sweetness of the squash and allows it to really shine.  And this is my favorite squash recipe of them all.

It's got bacon, spinach, cayenne, Parmesan, green onions...all that is good in the world of food.  I encourage you to try it sometime this fall - I bet you'll love it, too!

Twice-Baked Acorn Squash

• 2 medium acorn squash (about 1.5 pounds each)
• 10 oz. package frozen, chopped spinach, thawed and dried
• 2 bacon strips, cooked and crumbled
• 10 T. shredded Parmesan cheese, divided
• 2 T. thinly sliced green onion
• 1 T. butter or margarine
• 1/4 t. salt
• 1/8 t. cayenne pepper
• butter crackers, crushed to garnish

Cut squash in half; discard seeds.  Place squash upside down on a baking sheet coated with nonstick cooking spray.  Bake at 350 for 50-55 minutes or until tender.  Scoop out squash and mash until smooth.  In a large bowl, combine squash pump, spinach, bacon, 6 T. Parmesan cheese, green onion, butter, salt, and cayenne.  Spread into a greased casserole dish; sprinkle with remaining Parmesan and cracker crumbs.  Bake for 25-30 minutes or until heated through and top is golden brown.

broccoli casserole

Broccoli Casserole

• 1 package frozen broccoli
• 2 T. butter
• 1 cup cooked rice
• 1 can cream of mushroom soup
• 8 oz. Velveeta, cubed

In saucepan, saute broccoli in butter.  Add soup and cheese.  Add rice after cheese melts.  Pour into a casserole dish.  Bake at 350 degrees for 30 minutes or until bubbly.

saucy beef with broccoli

Saucy Beef with Broccoli

• 2 T. cornstarch
• 1-1/2 cups reduced-sodium beef broth
• 1/4 cup soy sauce
• 2 T. brown sugar
• 2 garlic cloves, minced
• 2 t. minced fresh gingerroot
• 1 pound lean boneless beef sirloin steak, cut into strips
• canola oil
• 2 cups fresh broccoli florets
• 1 bunch green onions, cut into 1-inch pieces

In a bowl, combine the first seven ingredients until blended; set aside.  In a large nonstick skillet, stir-fry beef in oil for 1-2 minutes or until no longer pink.  Remove and keep warm.

In the same skillet, stir-fry broccoli for 4-5 minutes or until crisp-tender (add more oil if necessary).  Add onions; stir-fry for 1-2 minutes.  Return beef to the skillet.  Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Reduce heat to low; cover and cook for 5-6 minutes or until meat and vegetables are tender.

chocolate chip pancakes

Last Saturday, I decided that I should probably give up cookies.  I've been eating a few (okay, a lot), and my waistline has expanded slightly.  So, to compensate, I made chocolate chip pancakes.

Aaaahhhh....that's what I call breakfast.  My waistline may not be shrinking, but hey...at least it's not a cookie!

Chocolate Chip Pancakes

• 1 cup flour
• 1 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 3 T. sugar
• 1 egg
• 2 T. butter, melted
• 1 cup buttermilk
• 1/2 to 1 cup chocolate chips

In a large mixing bowl, blend all ingredients together, adding chocolate chips to taste.  Pour spoonfuls of batter onto lightly greased skillet.  Cook until bubbling.  Flip and cook other side.

marinated turkey wrap

Ready for a wrap session?  Nope, that's not a typo you see...I really do mean wrap.

You see, I'm not a fan of sandwiches.  Sure, the occasional Subway sandwich fits the bill when you need something fast, but I really dislike homemade sandwiches.  Maybe it's because I'm inept at making them.  Maybe it's because I don't have a full on veggie bar like Subway does.  I don't know.  I'm just not a fan.

But wraps?  That's a different story!  You don't have to stick to deli lunch meat...you can put all kinds of fun things in those.  I even find that it's okay to make and assemble wraps in advance - let's the flavors mingle, you know?  Here's one of my favorites...

Marinated Turkey Wraps

• 2 1/2 lb. boneless turkey breast
• zest and juice from one lemon
• 1 t. dried rosemary
• 1 t. dried oregano
• 2 T. dijon mustard
• 1/2 cup dry white wine
• 2 t. minced garlic
• pepper to taste

Place turkey in glass bowl, skin side down.  Mix remaining ingredients and pour over turkey.  Refrigerate overnight.  Cook in slow cooker on low for 6-8 hours.

To make wrap: spread on softened tortilla 1/4 of an avocado (mashed), 3 oz. turkey, 1/4 of an onion (sauteed with oregano and pepper), and sprinkle with Parmesan cheese.  Can also add salsa or BBQ sauce. 

hot spinach artichoke dip

My recipe for Hot Spinach Artichoke Dip comes from the Taste of Home Light and Tasty 2003 cookbook.  Back when Taste of Home published the "Light and Tasty" magazine, they used to compile all of their recipes for each year into one cookbook.  I'm not sure that these are in print anymore - I can't find them online, and I've only rarely seen them in used bookstores.  If you see one, though, snatch it up!  These are my go-to books.  They have fantastic food, lots of pictures, and include nutritional information for every single recipe.  

This dip is probably in my top five favorite and most requested "Light and Tasty" recipes.  It's sooooooo good.  Don't be fooled by all of the low fat ingredients.  Trust me...you'll love it.
 
Hot Spinach Artichoke Dip
(from Taste of Home's Light and Tasty 2003)

• 1 small onion, chopped
• 2 packages (10 oz. each) frozen, chopped spinach, thawed and squeezed dry
• 1 package (8 oz.) fat-free cream cheese, cubed
• 1 cup (8 oz.) reduced-fat sour cream
• 1 can (14 oz.) water-packed artichoke hearts, drained and chopped
• 3/4 cup grated Parmesan cheese
• 1/4 t. salt
• 1/8 t. pepper
• 1/4 t. crushed red pepper flakes
• 1/4 cup shredded reduced-fat cheddar cheese
• Pita chips

In a large nonstick skillet coated with nonstick cooking spray, cook and stir onion until tender.  Add spinach; cook and stir over medium heat until heated through.  Reduce heat to low; stir in cream cheese and sour cream.  Add the artichoke hearts, Parmesan cheese, salt, pepper, and red pepper flakes; cook for 1-2 minutes or until heated through.

Transfer to an ungreased 1 1/2 qt. microwave-safe dish; sprinkle with cheddar cheese.  Cover and microwave on high for 2-3 minutes or until cheese is melted.  Serves 18.

Nutrition (1/4 cup): 71 cal, 3g fat, 2g sat fat, 9mg cholesterol, 342mg sodium, 6g carbs, 2g fiber, 6g protein.

baked egg rolls

These egg rolls are the perfect snack for those who are health conscious.  I remember when I first got the recipe.  I was in elementary school and was participating in a 4-H food fair.  All of us little kids brought food that we had made and then milled around during the judging trying to figure out who would get first prize.  I don't remember what I brought, but I do remember what Mai brought...egg rolls.

Her egg rolls were fried, not baked, and they were absolutely addicting.  I think the judges would have given her all of the blue ribbons they had if they could have.  Those egg rolls were the star of the show, and once the judging was over they were devoured by all of us kids.

I love those addicting fried egg rolls, but more often I try to make them a little healthier.  These baked egg rolls are almost as good as the fried ones (it's really hard to beat a fried egg roll!), and they are much easier to make. 

Delicious and not-so-bad for your hips, either!

Baked Egg Rolls

• 4 carrots, grated
• 1/2 white onion, grated
• 1 lb. ground beef or turkey
• 1 egg
• 1 t. sugar
• 2 t. salt
• 1/2 t. garlic powder
• 1/2 t. pepper
• 1 T. soy sauce
• 1 pkg. egg roll wrappers

Mix carrots, onion, ground meat, egg, sugar, salt, garlic powder, pepper, and soy sauce together in a bowl.  Fill wrapper with about 2 tablespoons of meat mixture.  Turn both ends in and roll them up.  Place on a cookie sheet sprayed with cooking spray; spray the tops with cooking spray or brush with egg.  Bake at 350 degrees for 40 minutes or until outside is golden brown and inside is done.  Makes about 20.

Nutrition (1 roll made with ground turkey): 139 calories, 3g fat, 1g saturated fat, 0g trans fat, 31mg cholesterol, 499mg sodium, 20g carbs, 1g fiber, 1g sugar, 8g protein, 41% vit. A, 2% vit. C, 2% calcium, 8% iron.

deviled eggs

The one, the only, classic deviled eggs.  Do they need any introduction?

Deviled Eggs

• 6 eggs
• 1/4 cup mayonnaise or Miracle Whip
• 1 t. mustard
• 1/2 t. white vinegar
• 1/4 t. salt
• white pepper to taste
• paprika

Hard boil the eggs.  Cool eggs under running cold water 5 to 10 minutes.  Peel shells from the eggs.  Cut eggs in half lengthwise.  Remove yolks into a bowl.  Mash yolks with remaining ingredients except paprika until mixture is smooth.  Fill whites with this mixture; sprinkle with paprika.

baked barbecue pork chops

Lately, I've been looking for fast and easy recipes.  It seems as if every time I get in the kitchen, my children need me! :)  They are cute, but they sure make getting dinner on the table quite a chore.

These pork chops were one of the best recipe finds I've had all year.  They were quick to put together and tasted absolutely delicious!  Normally, pork chops have a tendency to be dry...not these!  They were full of flavor and really moist.

Baked Barbecue Pork Chops
from Taste of Home's Light and Tasty 2008

• 4 boneless pork chops
• 1/2 t. salt, divided
• 1/4 t. pepper
• 2 t. canola oil
• 1/3 cup water
• 1/4 cup ketchup
• 2 T. cider vinegar
• 1/4 t. celery seed
• 1/8 t. ground nutmeg
• 1 bay leaf

Sprinkle pork chops with 1/4 teaspoon salt and pepper.  In a large nonstick skillet coated with cooking spray, cook chops in oil for 3-4 minutes on each side or until browned.

Transfer to an 8-in. square baking dish coated with cooking spray.  In a small saucepan, combine the water, ketchup, vinegar, celery seed, nutmeg, bay leaf, and remaining salt; bring to a boil.  Pour over pork.

Cover and bake at 350 degrees for 15-20 minutes or until a meat thermometer reads 160 degrees.  Discard bay leaf before serving.  Serves 4.

wilderness breakfast casserole

I was never into breakfast casseroles until I tried this breakfast casserole.  It's easy, it's meaty, and it's absolutely delicious!  Seriously...it's a meat-lover's dream.  It's now become a favorite around our house, particularly when we need to feed a crowd.  My secret - cook the meat the night before.  Then all you have to do is mix everything together in the morning and plop in the oven.

Wilderness Breakfast
from Gooseberry Patch's The Harvest Table

• 3 cups croutons (1 package)
• 1 1/2 cups shredded Cheddar cheese
• 6 to 8 eggs, beaten
• 3 cups milk
• 10 3/4 oz. can cream of chicken soup
• 3/4 t. dried, minced onion
• 3/4 t. dry mustard
• 3/4 t. salt
• 1/8 t. pepper
• 1 lb. bacon, crisply cooked and crumbled
• 1 lb. ground pork sausage, browned and drained

Line a greased 13"x9" baking pan with croutons and cheese; set aside.  In a large bowl, stir together eggs, milk, soup, onion, mustard, salt and pepper.  Pour mixture over croutons and cheese; sprinkle with bacon and sausage.  Bake, uncovered, for one hour at 325 degrees.  Serves 6-8.

chicken florentine alfredo

I just love fettuccine alfredo, don't you?  It's so rich, creamy, and delicious that I have trouble keeping my portion size where it needs to be.

I have usually bought the jarred alfredo sauce, but I've been less than impressed.  Lately, I decided to see for myself how hard it was to make alfredo sauce from scratch...turns out it's not hard at all!

This fettuccine alfredo is much more delicious than the jarred version and much more special than what you typically get in restaurants.  I've added spinach (the florentine) as well as bacon and grilled chicken to make it a fabulous one-dish meal!

Chicken Florentine Alfredo

• 1 lb. fettuccine
• 1/2 cup butter
• 1 cup whipping cream (or 1 cup whole milk plus 1 T. cornstarch)
• salt and pepper, to taste
• 1/4 t. nutmeg
• 2 cups fresh spinach
• 1 cup grated Parmesan
• 2 chicken breasts, grilled and sliced
• 5 slices bacon, crisply cooked and crumbled

Cook fettuccine according to package instructions; drain.  Meanwhile, melt butter on medium-low in a large skillet.  Whisk in whipping cream or whole milk and cornstarch; cook an additional 5 minutes or until thickened.  Add seasonings, spinach, and Parmesan.  Cook and stir until spinach has wilted and Parmesan has melted.  Pour cream mixture over noodles and toss.  Top with chicken and bacon before serving.  Serves 6-8.

hamburger minestrone

I once looked up the definition of minestrone - it's a vegetable soup whose common ingredients include beans, herbs, tomatoes, and a meat broth.  I love minestrone because it's both filling and light.  But, I didn't happen to have beans at the time.

My solution - add meat.

So here you have it - a beanless soup with added meat.  It's still delicious, light, and filling.  And, it can still technically be called minestrone because it is, at heart, a vegetable soup with herbs in a meat broth.

And who doesn't love that?

 

Hamburger Minestrone

• 1 lb. lean ground meat (beef or turkey)
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 6 cups water
• 28 oz. diced tomatoes, undrained
• 2 potatoes, peeled and chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 bouillon cubes (beef or chicken)
• 2 t. Italian seasoning
• 3/4 t. salt
• 2 zucchini, chopped
• 1/2 cup uncooked macaroni

In a large stockpot or Dutch oven, cook the meat, onion, and garlic over medium heat until meat is no longer pink; drain.  Add the water, tomatoes, potatoes, carrots, celery, bullion cubes, Italian seasoning, and salt; bring to a boil.  Reduce heat and simmer until vegetables are just tender.  Add zucchini and macaroni; simmer for additional 15 minutes or until tender.

 

pico de gallo

Pico de gallo is wonderful stuff, isn't it?  It's especially good when it's made with fresh ingredients.

I first tried this recipe at my friend Marta's house.  She and her husband invited us over for nachos.  I thought we were in for a relatively basic meal, but boy was I wrong.  Everything was incredible!  The meat topping was seasoned with chili powder, cayenne pepper, and cumin, and it included jalapeno, onion, garlic, green chilies, and black beans.  The cheese was melted to a perfect consistency, and then there was this...

...the star of the show...

...homemade pico de gallo, using ingredients fresh out of the garden.  I took one bite and was instantly hooked.  Marta graciously shared the recipe with me, and I feel it's too good to keep a secret.  Please note that the recipe is flexible so that you can adjust it to your tastes. 

Pico de Gallo

• 1 green pepper
• 1 red pepper
• 1 medium onion
• 1-5 tomatoes (I used 4 Romas), insides removed
• 1-3 jalapenos (depending on their heat)
• 2 cloves garlic, minced
• 1 lime, juiced
• 1-2 T. sugar
• salt and fresh cilantro to taste

Chop up all ingredients and mix together.  That's it!

snickerdoodles

I admit it...I've been a sugar nut!  What is it about the last few weeks of winter that makes us want to stuff our faces with as much junk food as possible?  Meanwhile, we tell ourselves that we're going to give it all up cold turkey when spring hits...HA!

Well, in the spirit of the annual sugar binge, I'm going to post one of my favorite (and most famous) cookie recipes.  These are seriously the. best. snicker. doodle. cookies. ever.

I mean it.

Snickerdoodles

• 2 sticks butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 2 3/4 cups flour
• 1/2 t. salt
• 2 t. cream of tartar
• 1 t. soda
• 1 t. vanilla

Cream butter, sugar, and eggs.  Add extract and sifted dry ingredients.  Chill.  Make into small balls and roll in following mixture:

• 2 T. sugar
• 2 T. cinnamon

Place on a greased cookie sheet and bake at 350 for approximately 10 minutes.

salted buttermilk chocolate cookies

One of the things I hated the most about being pregnant was not being able to eat cookie dough (you know...that whole raw egg thing).  And then I came across this recipe...no eggs!  I think I went to the store pretty much immediately to get the ingredients and then made the cookies that night.  If my memory serves me correctly, I also ate about as much cookie dough as I baked.  And I wonder why I gained so much weight...

These cookies may look a little like cow patties, but they are absolutely delicious.  That little sprinkle of salt on the top just throws them over the edge.  Put simply, I love them.

Salted Buttermilk Chocolate Cookies
from Tasty Kitchen

• 1/2 cup butter
• 2 cups flour
• 1/2 t. baking soda
• 1/2 t. kosher salt
• 3/4 cups cocoa powder
• 1 1/2 cup sugar
• 1/2 cup light brown sugar
• 1 t. vanilla
• 2/3 cup buttermilk
• 2 cups milk chocolate chips

In a small saucepan, melt the butter over medium heat.  Cook the butter, stirring occasionally, until brown bits form at the bottom of the pan.  Remove from the heat and allow to cool slightly.

Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda, and salt.  In a large bowl, combine the browned butter with cocoa powder and whisk until smooth.  Whisk in sugars, vanilla, and buttermilk.  Gradually stir in the flour mixture until no streaks of flour remain.  Stir in chocolate chips.

Drop dough in 1-inch balls onto prepared baking sheet, leaving 2-inches between cookies.  Sprinkle with salt.  Bake 10-12 minutes, until cookies are set around the edges.  Cool 2-3 minutes before removing.

greek chicken couscous

Today's post is another easy, one-pot meal...and it's healthy!  The whole dish makes 4 servings, and it only takes half an hour or less.  Yeah, I'm a fan. :)

 

If you like Greek flavors, this is for you.  It combines the textures of couscous with Greek seasoning, artichokes, chicken, and delicious veggies.  It's both hearty and light, meaning you can eat a full plateful without guilt.

Greek Chicken Couscous

• 1 t. olive oil
• 1 clove garlic, minced
• 1 red bell pepper, cut into strips
• 2 bunches green onion, cut into 1-inch pieces
• 1/4 cup sliced black olives
• 1 cup mushrooms, sliced
• 14 oz. can artichoke hearts in water, drained
• 2 cups cooked chicken, chopped
• 1 cup couscous
• 2 cups chicken broth
• basil and Cavender's Greek seasoning, to taste

Saute garlic in olive oil for about 3 minutes.  Add pepper, onion, and mushrooms; continue sauteing until crisp-tender.  Stir in remaining veggies, chicken, and couscous.  Add chicken broth and seasonings, and bring to a boil.  Once it's boiling, immediately put on the lid and remove it from the heat.  Let it sit for 5 minutes before taking off the lid and fluffing with a fork.  Makes 4 servings (9 Weight Watchers points plus a serving).

PS - You can find Cavender's Greek seasoning in the spice aisle.  Use it just like you would salt - when the dish is salty enough, you are done seasoning!

pepper-crusted honey dijon chicken

We eat a lot of chicken.  I mean, a LOT.  Chicken breasts are inexpensive and freeze well, not to mention healthy, so I try to incorporate them into our diet several times a week.  This means that I'm always looking for ways to fix them.

This chicken recipe is excellent!  I love the honey-dijon flavor underneath the crispy coating.  Be sure to give it a try.

This chicken goes well with just about any side dish.  Consider marinating the chicken in the buttermilk/honey-Dijon mixture overnight for added flavor and tenderness.  Yum.

Pepper-Crusted Honey Dijon Chicken

• 3 chicken breasts
• 1/4 cup Dijon mustard
• 1 T. honey
• 2 T. buttermilk
• 1/2 cup bread crumbs
• 2 T. water
• 1 t. minced thyme
• 1 t. rubbed sage
• 1 to 2 t. coarsely ground pepper
• 1/4 t. salt

In a bowl, combine the mustard, honey, and buttermilk.  In another bowl, combine the bread crumbs and water; crumble with fingers until crumbs have softened.  Add remaining spices to bread crumbs, mixing well.  Dip each chicken breast in mustard mixture and then into crumbs; coat well.  Place in a greased baking dish.  Bake at 375 degrees for 35-40 minutes or until cooked through.

roasted vegetable lasagna

As much as I've always complained about how bad dorm food was, I have to admit that there were several things I liked.  I loved the hamburgers, crispitos, foot long corndogs, and the all-you-can-eat ice cream (so did my hips).

And then there was the vegetable lasagna...it was vegetarian, healthy, and all of the things that my other favorite dishes were not.  And yet...I loved it.

Sometimes I even surprise myself.

Although my college days are past me now, my stomach still growls when I think of that vegetable lasagna.  I had to make it, so I created my own recipe.  I'm sure it's quite different than the dorm version, but it satisfied my craving nicely.  I couldn't get enough of this stuff.

Roasted Vegetable Lasagna 

• 3 T. butter
• 1/2 cup flour 
• 2 3/4 cup milk, divided
• 1 1/2 cups Parmesan cheese
• 2-3 T. Dijon mustard
• 1 t. salt, divided
• 1 t. basil, divided 
• 1/4 t. Tabasco
• 2 cups fresh mushrooms
• 11 oz. fresh spinach
• 2 bell peppers, cut into strips
• 1 eggplant, peeled and chopped
• 2 large carrots, peeled and sliced
• 1 T. olive oil 
• 9 lasagna noodles, cooked

Sprinkle the eggplant with salt and let it sweat for 30 minutes; rinse.  Toss all vegetables in oil and place in a roasting pan.  Sprinkle with salt, basil, and pepper (to taste) and roast at 450 degrees for 25-30 minutes.

In a saucepan, melt butter and stir in flour; let brown for 1-2 minutes.  Add 2 1/2 cups of milk and boil until thickened.  Remove from heat and add Parmesan, Tabasco, mustard, 1/2 t. salt, and 1/2 t. basil.  Stir until cheese has melted.

Wilt spinach in nonstick pan and then add the veggies.  Add 1 1/2 cups of the cheese mixture and stir until mixed.  Mixed 1/4 cup of milk into the rest of the cheese mixture until smooth.  Pour 1/2 of the cheese sauce into a greased casserole dish.  Layer cooked lasagna noodles, vegetables, and sauce in the following order - 3 noodles, 1/2 vegetable mixture, 3 noodles, 1/2 vegetable mixture, 3 noodles, then the rest of the sauce.  Bake at 350 for 30 minutes.  Serves 12-15.

mexican pasta salad

You know those recipes that are always the star of the show at potlucks?  The ones that everybody asks about?  This is one of those recipes.

I remember when I first got this recipe.  I was in high school at the time, loitering around in the "copy room" (the teachers were having a potluck that day, and I was hoping to snag some leftovers).  The "copy lady", affectionately known to me as Mrs. Kookal (at least, that's how I pronounced it), took pity on me and gave me a small sampling of the dish that she brought.

It was love at first taste.

I begged for the recipe.  She gave it.  I've since made this dish for about 80% of the potlucks I've ever attended, and every single time, someone asks for the recipe.  It's even been published in Gooseberry Patch's Speedy Suppers cookbook.  It's just that good.  Thanks, Mrs. Kookal!

The backbone of this recipe is Velveeta Mexican.  I know there are a lot of Velveeta haters out there, and I don't blame you.  I'm trying to get away from processed foods myself.  However, I have tried to make this other ways, and it just never works out the same.  If you can figure out an all-natural way that tastes just as good, I'll give you a blue ribbon and my undying gratitude.  Until then, I'm using my Velveeta.

Mexican Pasta Salad

• 1 can (14 1/2 oz) Mexican-style stewed tomatoes, cut up
• 12 oz. pasta, cooked
• 12 oz. Velveeta Mexican
• 1 can red kidney beans, drained and rinsed
• 1/2 cup chopped green pepper
• 1/3 cup (1 can) sliced black olives
• 1/3 cup sliced green onion

Drain tomatoes, reserving the liquid.  Mix two tablespoons of reserved tomato liquid with cheese.  Microwave on high for 2-3 minutes, stirring occasionally until cheese melts.  Gradually blend in 1/3 cup reserve tomato liquid.  Add pasta and remaining ingredients.  Toss and serve (warm or cold).  Serves 8.

chili-spiced chicken breasts

I'm always cooking from my Taste of Home Light and Tasty cookbooks.  Taste of Home discontinued that magazine several years ago, but the cookbooks remain a favorite of mine.  If you ever see one in a used book store (I believe they are out of print now), snag it!  You'll love it.  They have great recipes that use normal ingredients, but the best part is that all of the recipes are light.  The cookbook provides the nutritional information for every recipe it includes, which is great for those of us who are trying to cast off baby weight.

Anyway, this recipe is one of my favorites from the Light and Tasty 2003 cookbook.  It's quick to whip up and tastes amazing.  We like it best served over couscous.  I hope you'll enjoy it, too!

Chili-Spiced Chicken Breasts
from Taste of Home's Light and Tasty 2003

• 3/4 t. chili powder
• 1/2 t. salt
• 1/2 t. ground cumin
• 1/4 t. garlic powder
• 1/8 to 1/4 t. cayenne pepper
• 4 boneless skinless chicken breast halves (4 oz. each)
• 1 t. canola oil
• 1/4 cup chopped green onions
• 1 jalapeno pepper, seeded and finely chopped
• 1 garlic clove, minced
• 1 can (14 1/2 oz) diced tomatoes, undrained
• 1 t. cornstarch
• 2 t. water

Combine the first five ingredients; rub over chicken.  In a nonstick skillet, brown chicken in oil on both sides.  Add onions, jalapeno and garlic; saute for 1 minute.  Add tomatoes; bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear.  Remove chicken and keep warm.  In a small bowl, combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 1 minute or until slightly thickened.  Serve over chicken.  Serves 4.

simple salsa

One year, one of my students gave me a most unique gift - homemade salsa!  It was absolutely delicious, and I begged for the recipe.  I was so surprised to find out how easy it was.  It literally takes only 5 minutes to make.  It keeps up to a week in the fridge, so it's perfect to make ahead and have ready for guests.

Simple Salsa

• 28 oz. can whole tomatoes
• 1 jalapeno (seeds and all...just cut off stem)
• 1/4 cup cilantro leaves
• 1/2 heaping teaspoon garlic powder
• 1 heaping teaspoon onion powder
• 1/2 heaping teaspoon sugar
• 1 heaping teaspoon salt

Put all ingredients in a food processor or blender and blend until an even consistency.  Refrigerate.  Salsa is best about 24 hours after being made.