southwest beef stew

If you want a soup that's easy and delicious, this is it!  Most people call it a taco soup, yet it's better than any traditional taco soup recipe that I've ever had.  It's one of those recipes that people ask for after you serve it at a gathering...and for good reason.  It's healthy and full of flavor.

Southwest Beef Stew

• 1 lb. lean ground beef
• 1 1/2 cups chopped onion
• 28 oz. diced tomatoes, undrained
• 16 oz. frozen corn, thawed
• 15 oz. can black beans, rinsed and drained
• 1 cup picante sauce
• 3/4 cup water
• 1 t. ground cumin
• 3/4 t. salt
• 1/2 t. garlic powder
• 1/2 t. pepper
• 1/2 cup shredded cheddar

In a large stockpot, cook beef and onions over medium heat until meat is no longer pink; drain.  Stir in the remaining ingredients (except the cheese).  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes or until corn is tender.  Garnish with cheese.  8 servings.  

black bean mango salsa

 

Black Bean-Mango Salsa

• 15 oz. can black beans, drained and rinsed
• 2 mangoes, peeled, pitted, and diced
• juice of 2 limes
• 1 jalapeno pepper, seeded and finely chopped
• 1/2 cup red onion, chopped
• fresh cilantro, chopped

Combine all ingredients in a medium bowl; let stand for 15 minutes before serving.

scotch eggs

 

These eggs are delicious and easy punches of protein.  While they tasted delicious when first served, they also reheated well for an easy and delicious breakfast on-the-go.  

Scotch Eggs

• 5 eggs, hard boiled and peeled
• 1 pound breakfast sausage (I used turkey sausage)
• 1/2 cup flour
• 2 cups dry bread/panko crumbs

Evenly divide breakfast sausage into five portions.  Roll egg in flour.  Evenly wrap one portion of sausage around floured egg, ensuring that egg is covered completely.  Roll the egg/sausage ball in bread crumbs.  Repeat with remaining eggs and sausage.  Bake at 375 degrees for 30 minutes or until bread-crumbs are golden brown.  

Crepes

 

For Easter, my daughter wanted a symbolic breakfast.  She found a recipe for crepes in an old children's cookbook, which she said could symbolize the empty tomb.  We put a strip of whipped cream inside to represent the grave cloth Jesus left behind.  The berries surrounding it were to remind us of Joseph's garden where the tomb was located.  It was sooooo special...and so delicious!

Crepes

• 1 cup flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 t. salt
• 2 T. butter, melted

In a large mixing bowl, whisk together the flour and eggs.  Gradually add the milk and water, stirring to combine.  Add the salt and butter; beat until smooth.  Heat frying pan over medium-high heat.  Spray with cooking spray and then pour 1/4 cup of the batter onto the griddle.  Tilt the pan with a circular motion so that the batter coats the surface evenly.  Cook the crepe for about 2 minutes, until the bottom is light brown.  Loosen with a spatula, turn, and cook the other side.  Serve hot.

strawberry salad

It's the time of year when I recommit myself to eating healthy...but that doesn't mean I want to give up desserts.  I've found this to be the perfect sweet treat, especially on a hot day.  When made with Sugar Free Jello, it's ZERO Weight Watchers points...whoohoo!  But even as a full-sugar dessert, it's one I don't feel guilty giving my kiddos.  Add chopped pecans or even sneak in some fiber for some extra goodness!

Strawberry Salad

• 3 small packages of strawberry Jello
• 1 cup boiling water
• 20 oz. frozen strawberries (no sugar added)
• 20 oz. can crushed pineapple (well drained)
• 3 medium bananas (mashed)
• 1 cup fat-free Greek yogurt

Combine Jello with boiling water.  Stir until mixture dissolves.  Fold in strawberries, pineapple, and bananas.  Pour half of mixture in 12x8 dish and refrigerate until firm.  Spread yogurt over chilled mixture.  Gently spread remaining mixture over yogurt and return to refrigerator.  

amish hotcakes

Amish Hotcakes
adapted from Gooseberry Patch's Hometown Christmas

• 1 1/4 cup flour
• 3/4 cup whole wheat pastry flour
• 1 cup quick cooking oats, uncooked
• 1/4 cup brown sugar, packed
• 2 t. baking powder
• 1 t. baking soda
• 1 t. salt
• 2 t. cinnamon
• 2 eggs
• 2 cups buttermilk
• 2 T. oil
• 1/2 cup chocolate chips

In a large bowl, combine flours, oats, brown sugar, baking powder, baking soda, salt, and cinnamon.  Add eggs, buttermilk, and oil, mixing until just blended.  Pour batter by 1/3 cupfuls onto a lightly greased hot griddle.  Cook until bubbles form on top; turn over and cook until second side is done.  Makes about 12 pancakes.

apple turnovers

These are easy...and delicious!

Apple Turnovers

• 1 apple, peeled and chopped
• 10-12 sheets Phyllo dough, thawed
• 2 T. plus 1 t. butter or margarine
• Cinnamon
• 1 t. sugar
• 1/2 cup powdered sugar
• 1/4 t. vanilla
• 2 t. milk or milk substitute

Melt two tablespoons of butter.  Spread a sheet of Phyllo dough on counter and brush melted butter over top.  Layer another Phyllo sheet on top.  Continue until you have a stack of dough about 5-6 sheets high.  Repeat.

For each turnover, place 1/2 of the apple pieces the center of the dough.  Sprinkle with cinnamon and 1/2 t. sugar.  Fold sides in and roll up like a burrito.  Bake at 350 for 20-30 minutes, or until filling is cooked.

For icing, mix together powdered sugar, vanilla, and enough milk to form a glazing consistency.  Spread glaze over warm turnovers.  Serves 4.

oven roasted asparagus

Oven Roasted Asparagus

• 1 lb. asparagus, trimmed
• 1 T. olive oil
• 1 t. garlic
• salt and pepper (and any other spices) to taste

Place asparagus spears in single layer on foil-lined cookie sheet.  Drizzle with olive oil, and sprinkle garlic over top. Season to taste.  Broil in oven for 10 minutes, or until crisp-tender.  Serves 6.

Nutrition: 36 cal, 2g fat, 0g sat fat, 0g trans fat, 0mg cholesterol, 389mg sodium, 3g carbs, 2g fiber, 1g sugar, 2g protein, 11% vit. A, 7% vit. C, 2% calcium, 9% iron.

Linked up with This Week's Cravings: Thanksgiving Dinner!

bacon-veggie fried rice

Bacon-Veggie Fried Rice

• 2-3 slices of bacon, diced
• 1 cup mushrooms, sliced
• 1 cup baby carrots, cooked until crisp-tender
• 1 cup cold cooked rice
• 2 T. soy sauce

In a nonstick pan, cook bacon and mushrooms until bacon is cooked through and mushrooms are tender.  Add carrots and stir.  Add rice and stir until mixed thoroughly.  Add soy sauce; cook and stir until mixed through and thoroughly heated.  Serves 3.

bacon-infused risotto

Bacon-Infused Risotto

• 3 slices bacon, diced
• 1 cup sliced mushrooms
• 1 cup baby carrots
• 1 cup Arborio rice
• Garlic powder (to taste)
• Oregano (to taste)
• Black pepper (to taste)
• 4 cups reduced-sodium chicken broth, warmed
• 1 cup diced, cooked chicken breast
• 1/4 cup grated parmesan cheese

Cook bacon in a nonstick skillet until crispy.  Remove bacon for later use, leaving bacon grease in skillet.  Saute mushrooms and carrots in bacon grease until the mushrooms are tender.  Add rice and saute for 3-4 minutes.  Add spices to taste.  Pour 1/2 cup of chicken broth into skillet; cook and stir until liquid is completely absorbed.  Continue adding chicken broth (1/2 cup at a time, letting it absorb in between each addition) until rice is al dente or reaches desired tenderness.  Stir in diced chicken and Parmesan cheese; allow cheese to melt.  Top each serving with cooked bacon pieces.  Serves 4.

Nutrition: 293 cal, 5g fat, 2g sat fat, 0g trans fat, 25mg cholesterol, 719mg sodium, 44g carbs, 2g fiber, 2g sugar, 16g protein, 108% vit. A, 6% vit. C, 8% calcium, 18% iron.

jalapeno bacon cheeseburger risotto

Jalapeno Bacon Cheeseburger Risotto

• 4 cups beef broth
• 1 lb. hamburger or ground turkey
• 6 slices bacon or turkey bacon, diced
• 1 cup sliced mushrooms
• 1-2 jalapenos, diced
• 1 cup arborio rice
• 1 cup shredded cheddar (optional)

Heat the broth on low in a saucepan.  Meanwhile, brown hamburger or ground turkey in a nonstick skillet; remove and keep warm.  Cook bacon in the same skillet until crispy; remove and keep warm.  Add mushrooms and jalapenos to the skillet; cook and stir on medium heat until mushroom is tender.  Add rice and cook and stir for 4-5 minutes, adding butter if skillet is too dry.  Add 1/2 cup of broth, cooking and stirring until liquid is completely absorbed.  Continue adding broth 1/2 cup at a time, cooking and stirring until liquid is completely absorbed, until rice reaches desired consistency.  Add cooked meat and stir in cheddar until melted.  Serves 6.

bird's nest breakfast

On most days, I would much rather have a hearty breakfast than a muffin or a bowl of cereal.  What can I say?  I'm a meat-and-potatoes kind of girl.  The problem with hearty breakfasts, though, is that they are generally complicated and take a lot of time to prepare.

Not this one.

This is one of those perfect fill-me-up-quick-with-little-fuss breakfasts.  And, it looks cute.  'Nuff said.

Bird's Nest Breakfast

• 1 potato, shredded
• 1 egg
• 2 t. butter or margarine

Melt 1 t. butter on nonstick skillet over medium heat.  Place shredded potato on top of butter (arranging with a hole in the middle, like a nest); cook for 4-5 minutes.  Place egg inside hole and cook for another 3-5 minutes.  Melt other 1 t. butter on the skillet, and flip the nest over on top.  Cook for another 5 minutes or until egg is set and potatoes are cooked through.  Serve immediately.

Nutrition (calculated with Smart Balance Light): 387 cal, 9g fat, 3g sat fat, 0g trans fat, 211mg cholesterol, 146mg sodium, 69g carbs, 8g fiber, 3g sugar, 14g protein, 15% vit. A, 121% vit. C, 7% calcium, 21% iron.

fried catfish

Fried Catfish 
(modified from Gooseberry Patch's Our Best Quick & Easy Recipes)

• 3 lbs. catfish fillets
• 12 oz. beer
• 2 T. baking soda
• 2 cups milk
• 1 egg
• 1 T. salt
• 1 T. pepper
• Cajun seasoning to taste
• 1 package fish breading mix
• oil for frying

Combine the beer and baking soda.  Pour over fish, cover, and refrigerate for one hour.

Pour oil into a large skillet to a depth of two inches.  Heat to 375 degrees.

Combine the milk, egg, salt, pepper, and Cajun seasoning.  Drain each fish fillet, dip into milk mixture, and then dredge in seasoning mix. Fry in oil a few fillets at a time, until golden and fish is cooked through.  Serves 6.

hushpuppies

 I've never loved eating seafood, but I've always loved eating at Red Lobster, Joe's Crab Shack, and Long John Silvers.  Why, you ask?  Well, I'll tell you...I heart hushpuppies!

What's not to love about a hushpuppy?  They are beautiful balls of cornbready goodness!  And I just love saying the word...hushpuppy...hushpuppy...HUSHPUPPY!!!

These are incredibly easy to make...not exactly healthy, but incredibly easy.  I blame their lack of health on my husband.  I think he's secretly trying to fatten me up by picking these kinds of recipes.

Hushpuppies

• 2 cups cornmeal
• 1 cup flour
• 1/4 cup sugar
• 1 T. baking powder
• 1 t. cayenne
• 1 egg
• can cream style corn
• salt and pepper to taste
• oil for deep frying

Heat 2-inches of oil to 375 degrees in a large skillet. Mix all other ingredients together and drop by tablespoonfuls into the oil.  Cook until golden brown.  Remove to a plate lined with paper towels to drain off excess oil.  Makes about 3 dozen.

hot bacon pasta salad

The inspiration for this hot bacon pasta salad came from a Tasty Kitchen recipe posted by the Pioneer Woman herself - spinach salad with warm bacon dressing.  The salad was delicious, so I decided to convert it into something more filling, more hearty, and slightly healthier (by using turkey bacon).

Hot Bacon Pasta Salad

• 16 oz. package of pasta
• 1 lb. bacon or turkey bacon
• 1 small package (2 cups) sliced mushrooms
• 10 oz. package baby spinach
• 3 T. red wine vinegar
• 2 t. sugar
• 1/2 t. Dijon mustard
• dash salt
• pepper to taste

Cook pasta according to package directions.  Dice up bacon and place in a large skillet, seasoning liberally with pepper.  Cook until crispy; remove to another bowl.  Add mushrooms to skillet and cook 2-3 minutes, or until tender.  Add spinach leaves; cook and stir until wilted.  Toss in cooked pasta.  Mix the vinegar, sugar, and salt and pour over the pasta.  Stir everything together and serve hot.  Serves 8.

Nutrition:  320 cal, 13g fat, 3g sat fat, 0g trans fat, 91mg cholesterol, 736mg sodium, 35g carbs, 1g fiber, 2g sugars, 16g protein, 67% vit. A, 18% vit. C, 7% calcium, 22% iron.

cookies and cream ice cream

 My mom makes some of the best homemade ice cream in the universe. Every year for the 4th of July, we would make the famous family recipe for Butterfinger ice cream...with extra Butterfinger.

I've learned to make this ice cream, and we enjoy it several times a year.  This 4th of July, however, I decided to improve upon it.  You see, our traditional recipe has a phenomenal taste, but it get's rather hard and crumbly after it's been in the freezer for a while.  I wanted to find out if I could create an ice cream that tasted just as good but stayed creamy.  I decided to try my hand at a custard ice cream.

This cookies and cream ice cream is phenomenal, if I do say so myself.  It makes a mountain of dessert.  It's rich, it's creamy, and it's absolutely addicting.  You could use the base for just about anything - Oreos, Butterfinger, M&M's, or even fruit.  Just make sure you try it!

Cookies-and-Cream Ice Cream

• 1 quart whole milk
• 1 cup eggbeaters
• 1 to 1 1/2 cups sugar
• 1/2 t. salt
• 14 oz. sweetened condensed milk
• Oreo cookies or other add-ins

Boil milk.  Combine egg substitute, sugar and salt.  Add to milk VERY slowly.  Cook over medium-low heat for 6-8 minutes or until it can coat spoon.  Set in bowl filled with ice - stir 5-10 minutes.  Then add condensed milk gradually, stirring the whole time.  Cover and chill for 8-10 hours. Freeze according to manufacturers directions - gently stir in cookies after it is done.  Freeze in freezer several hours before serving for firmer texture.  Serves 20.

oat waffles

 

Oat Waffles
(modified from Taste of Home Light and Tasty Annual Recipes 2002)

• 1 1/4 cup quick-cooking oats
• 1 cup flour (gluten free works fine)
• 4 t. baking powder
• 1 T. sugar
• 1/2 t. salt
• 2 eggs
• 1 3/4 cups milk
• 2 T. oil
• 1 1/2 t. vanilla

Put oats in a blender and process until they become a flour-like texture.  Place in a bowl with flour, baking powder, sugar, and salt.  In a separate bowl, mix together eggs, milk, oil, and vanilla.  Combine dry and wet ingredients (don't over stir!).  Cook batter 1/2 cup at a time in a waffle iron.  Makes 8 waffles.

Nutrition: 178 cal, 6g fat, 1g sat fat, 54mg cholesterol, 307mg sodium, 24g carbs, 2g fiber, 7g protein.

lemon chicken pasta

 Last week, my experiences in the kitchen were basically all flops.  I scalded my left hand in boiling liquid, spilled barbecue all over the floor, and ruined the lid to one of my most-used dishes.  But worse than all of that, I had a series of bum recipes!  Everything was edible...even good...but it wasn't great.  Definitely not worth telling you about.

Discouraged by my lack of success, I turned to a very inspirational TV show...Everybody Loves Raymond.

"What?" you may be thinking.  Everybody Loves Raymond inspirational?  Yep, it is!

You see, Everybody Loves Raymond is about cooking.  Now, I know, I know, the storyline revolves around a momma's boy husband whose strange family and headstrong wife can't seem to get along.  But, underlying all of their hilarious drama, there's always food.

Raymond's mother, Marie, is a fantastic cook.  Raymond's wife, Debra, is a terrible cook.  And, at least once an episode, the laughing viewer is reminded of these two facts.

Last week, I really felt like Debra.  I tried, and I tried, and nothing turned out right.  But then I remembered that there's at least one meal that Debra can cook (so she cooks it all the time)...lemon chicken.  And if Debra can do it, I can do it!

Lemon Chicken Pasta

• 2 lemons, divided
• 4 chicken breasts
• 2 T. olive oil, divided
• 1 t. each Cajun seasoning (or seasoned salt), freshly ground black pepper, tarragon, basil, thyme, and rosemary
• 1/2 t. sage
• 16 oz. package pasta, cooked
• 1 clove garlic, minced
• 1 t. sugar
• 1/2 t. pepper

Place chicken breasts in a baking dish; drizzle with 1 T. olive oil and juice from one lemon.  In a small bowl, combine Cajun seasoning, black pepper, tarragon, basil, thyme, rosemary, and sage; pour over chicken breasts.  Bake chicken at 350 degrees for 25-30 minutes, or until cooked through.

Meanwhile, saute garlic in 1 T. olive oil for 1 minute.  Add sugar, pepper, and juice from half of a lemon; mix.  Add cooked pasta and toss to coat.

To serve, cut chicken breasts into thin strips and arrange over pasta.  Garnish with slices from the remaining lemon half.  Makes 8 servings.

Nutrition: 254 cal, 5g fat, 1g sat fat, 0g trans fat, 68mg cholesterol, 368mg sodium, 19g carbs, 1g fiber, 1g sugar, 31g protein, 1% vit. A, 10% vit. C, 3% calcium, 11% iron.

make-ahead meatballs

 

I love, love, love, love make-ahead meals!  There's something comforting about knowing that you've got the "emergency" meal in the freezer for those times when you run out of time...or ingredients!

The meatballs I'm featuring today are as easy as it gets.  I usually like to have a gallon size Ziplock bag of meatballs sitting in my freezer.  It's easy to pull out as many servings as I'm going to need, microwave, and go!


If you want to freeze these, let them cool a bit and then freeze in a freezer-safe storage bag.  When it's time to eat them, simply microwave until heated!

We love these.  They are a great way to stretch a pound of meat.  Think of it - one pound of meat either makes 4 hamburgers or 28 meatballs!  At 4 meatballs a person, that's 7 servings!  They are also low in fat and a great way to sneak in fiber and veggies.


Make-Ahead Meatballs

• 1 egg
• 1/2 cup milk (or other liquid)
• 1 cup quick-cooking oats or soft bread crumbs
• 1 lb. ground meat
• Salt, pepper, and other preferred spices
• Onion, green pepper, spinach, or other preferred veggies

Whisk together egg and milk in a medium bowl.  Stir in oats, spices, and any veggies.  Crumble meat over the top and then use hands to mix in.  Form meat mixture into meatballs and place in greased baking dishes.  Bake at 350 degrees for 30 minutes, or until cooked through.  Makes 28 meatballs.

Nutrition (calculated per meatball with ground turkey, oats, and no veggies): 40 cal, 2g fat, 1g sat fat, 0g trans fat, 21mg cholesterol, 103mg sodium, 2g carbs, 0g fiber, 0g sugars, 4g protein, 0% vit. A, 0% vit. C, 1% calcium, 2% iron.

brownies, as they should be

This recipe has numerous rave reviews, and why shouldn't it?  It's incredibly easy, requires simple ingredients, and the batter tastes amazing (I admit...I cheated on my diet plan and licked the bowl).  The brownies have that absolutely perfect crust that I've never seen on anything but a boxed recipe.

Brownies, As They Should Be
From Tasty Kitchen's rainydaygal

• 1 1/2 cup flour
• 1/2 t. baking soda
• 1/2 t. salt
• 1 1/2 cup sugar
• 2/3 cup butter
• 4 T. water
• 2 packages (12 oz.) chocolate chips, divided
• 2 t. vanilla
• 4 eggs
• 1 cup chopped walnuts (optional)

Preheat oven to 375 degrees.  Mix together flour, baking soda, and salt; set aside.  In a large saucepan, melt butter with sugar and water; remove from heat.  Add one package of chocolate chips and vanilla, stirring until chocolate chips have melted.  Add eggs, one at a time, mixing well in between each.  Stir in flour mixture and then fold in remaining chocolate chips and walnuts.  Bake for 30-40 minutes, or until a toothpick comes out clean.  Let cool for at least 2 hours before serving.

merlot steak and veggies

I had some brilliant plans for dinner last night.  I was going to make beef bourguignon, and it was going to be delicious.  I bought the meat the day before and stuck it in the fridge...when I pulled it out the next day I was very, very sad.

Meat was spoiled.  Plans were spoiled.

Bye bye bourguignon.

Time for plan B!

I had some ground turkey in my freezer as well as fresh mushrooms, baby carrots, green pepper, and beef broth.  I also spied a bottle of unopened Merlot. The dish that emerged from these ingredients was a fabulous one-skillet meal...I didn't even miss the beef bourguignon!

Merlot Steak and Veggies

• 1 lb. ground turkey
• 1 green pepper, cut into chunks
• 1 cup baby carrots
• 1 cup button mushrooms
• 1 can beef broth
• 1 cup Merlot, divided
• 1 heaping teaspoon each of sage and rosemary
• 1 T. cornstarch
• salt and pepper, to taste

Form turkey into five patties.  Sprinkle with salt and pepper and then brown both sides in a nonstick skillet.  Add vegetables, broth, 1/2 cup Merlot, sage, and rosemary to the skillet.  Bring to a boil, and then cover and simmer for 8-10 minutes or until meat is cooked through and vegetables are tender.  Remove meat and vegetables; keep warm.  Continue simmering broth for another 5 minutes or until it reduces by half.  Mix together remaining Merlot and cornstarch; pour into broth and simmer for 1 minute, or until thickened.  Serve over meat and vegetables.  Makes 5 servings.

Nutrition: 206 cal, 8g fat, 2g sat fat, 0g trans fat, 72mg cholesterol, 390mg sodium, 7g carbs, 1g fiber, 3g sugar, 18g protein, 88% vit. A, 47% vit. C, 3% calcium, 10% iron.

chocolate pecan pie tartlets

 

Nothing says Thanksgiving to me like pecan pie.  Ironically, I've never really been a huge fan of it...never, that is, until I had a chocolate version.  There's something magical about adding chocolate to a dessert.  

While I'm not going to do a darn thing to make this chocolate pecan pie any healthier (sorry, folks), I am going to show you some ideas for making the portion sizes a bit smaller.  These miniature versions of one of America's favorite pies will be a big hit at your Thanksgiving get-together!   

 Chocolate Pecan Pie

• 1/2 cup butter
• 1 cup light corn syrup
• 1 cup sugar
• 1/4 cup cocoa
• 4 eggs
• 1 t. vanilla
• 1/4 t. salt
• 1/2 to 1 cup chopped pecans
• 1/2 cup coconut
• pie crusts

Melt butter in a heavy saucepan.  Add corn syrup, sugar, and cocoa; cook over low heat, stirring constantly until sugar has dissolved.  Remove from heat and cool slightly.  Add eggs, vanilla, and salt and mix well.  Stir in pecans and coconut.

To make 9-inch pie: Pour into unbaked pie shell and bake at 325 degrees for 55 minutes.

To make tartlets: Cut unbaked pie crust into large squares.  Place 1-2 tablespoons of pie filling in the center and fold into a triangle, pressing the edges together.  Use a fork to crimp the edges.  Bake at 325 for 20-30 minutes or until golden brown.

To make mini-pies:  Cut unbaked pie crust into large squares.  Press squares into muffin tin and fill with pie filling.  Bake at 325 for 30 minutes or until golden brown.

slow cooker fajitas

 

 Oh. my. goodness.  These fajitas are so good!  And, they are made in the slow cooker.  Don't you just love foods that are both easy to make and delicious to eat?

Slow Cooker Fajitas

• 3 bell peppers, each a different color
• 1 onion, sliced
• 2 lbs. boneless beef sirloin steaks OR 2 lbs. chicken breast, cut into strips
• 1 can Rotel
• few shakes of liquid smoke (optional)
• 2 T. red wine vinegar
• 1 T. lime juice
• 1 t. cumin
• 1 t. chili powder
• 1/2 t. salt
• 1/2 t. garlic powder
• 1/2 t. pepper
• 1/2 t. cayenne pepper

Place peppers and onion in a slow cooker.  Top with the beef and the remaining ingredients.  Cook on low for 8-9 hours.  Serves 8.

Note: Another excellent option is to leave the peppers out and saute them separately right before serving.

Nutrition (beef): 264 calories, 11g fat, 4g saturated fat, 0g trans fat, 82mg cholesterol, 363mg sodium, 6g carbs, 2g fiber, 3g sugars, 34g protein, 5% vit. A, 85% vit. C, 4% calcium, 13% iron.

Nutrition (chicken): 150 calories, 2g fat, 0g saturated fat, 0g trans fat, 65mg cholesterol, 367mg sodium, 6g carbs, 2g fiber, 3g sugars, 27g protein, 5% vit. A, 87% vit. C, 2% calcium, 6% iron.

individual strawberry shortcakes

 

Individual Strawberry Shortcakes

• 1 cup flour
• 1 t. baking powder
• 1/2 cup sugar
• 1 egg, beaten
• 1/2 cup milk
• 1 1/2 t. vanilla
• butter, to taste
• strawberries, hulled and sliced
• whipped topping and/or ice cream to garnish

Combine flour, baking powder, and sugar; blend in egg, milk, and vanilla.  Pour into a heavily greased muffin tin; bake at 350 degrees for approximately 20 minutes (checking often).  They are done when golden and puffed.  While warm, split each shortcake and butter the inside.  Stuff with strawberries and top with whipped topping.  Consider serving with ice cream for a special treat.  Makes 6 shortcakes.

spinach vegetable soup

Spinach Vegetable Soup

• 1-2 cans chicken broth
• 2 carrots, sliced
• 4 potatoes, peeled and diced
• 10 oz. frozen, chopped spinach (cut into squares)
• 1/2 t. nutmeg
• salt and pepper to taste
• 1 cup cream 

Combine 2 cans broth, carrots, potatoes, spinach and spices in a stock pot.  Bring to a boil; reduce heat and simmer until vegetables are tender.  Add milk and cook on low until heated through.  Serve immediately.

oatmeal carmelitas

I got this recipe a few years ago when my neighbor locked herself out of her apartment.  I let her use my phone and hang out in my living room until the locksmith came.  In return, she made me these!  They were so good that I begged and begged for the recipe.  I am so glad she gave it to me.

This dessert is fabulous all hot and gooey...but it's also amazing after it's been chilled.  And, if you plan on cutting it into bars and serving individual pieces, you are going to want to chill it first.

Oatmeal Carmelitas

• 1 cup flour
• 1 cup quick-cooking oats
• 3/4 cup brown sugar
• 1/2 t. soda
• 1/4 t. salt
• 3/4 cup margarine, melted
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped pecans
• 3/4 cup caramel ice cream topping
• 3 T. flour

In a large bowl, combine flour, rolled oats, brown sugar, soda, salt, and melted margarine.  Blend well at low speed to form crumbs.  Press half of crumbs into bottom of 9x9" pan.  Bake at 350 degrees for 10 minutes.  Remove from oven and sprinkle with chocolate chips and pecans.  Blend caramel topping and 3 T. flour; pour over chocolate and pecans to cover.  Sprinkle with remaining crumbs.  Bake 15-20 minutes longer or until golden brown.  Chill 1-2 hours.  Cut into bars.

spicy peppered beef

Spicy Peppered Beef

• 2-3 pounds beef tenderloin, roast, or other favorite cut
• 1/2 cup water
• 1 t. each salt, Italian seasoning, thyme, paprika, and cumin
• 1/2 t. each garlic powder, black pepper, white pepper, and ground red pepper
• 1/4 t. cayenne pepper

Place beef in slow cooker, fatty side on top.  Pour water over the top.  Mix together all of the spices, and pour evenly over the top of the beef.  Cook on low for 7-8 hours.  Shred and mix with juices before serving.

almost corn tortillas

Almost Corn Tortillas

• 1/2 cup masa
• 3/4 cup flour
• 1 T. oil
• 2/3 cup water
• dash salt

Mix ingredients until a soft dough forms.  Divide into 8 balls.  Flatten each ball of dough between two pieces of parchment paper and use a rolling pin to roll out (should be very thin and approximately 6-8 inches in diameter).  Cook on preheated nonstick skillet about 30 seconds on each side.

Nutrition: 84 cal, 2g fat, 0g sat fat, 0g trans fat, 0mg cholesterol, 1mg sodium, 14g carbs, 0g fibers, 0g sugars, 2g protein,0% vit. A, 1% calcium, 0% vit. C, 6% iron.

roasted vegetable tart

 

Roasted Vegetable Tart

• 10-12 sheets Phyllo dough
• 1 eggplant
• 1 sweet pepper, julienned
• 2 medium zucchini, sliced
• 1-3 tomatoes, sliced
• 1 T. olive oil
• 2 t. minced garlic
• salt, pepper, and basil to taste

Slice eggplant and sprinkle with salt.  Let sit for 30 minutes and then quickly rinse salt off.  Chop into 1-inch pieces.  Combine with other vegetables in a bowl and toss with olive oil, garlic, salt, pepper, and basil.  Place in single layer on cookie sheet covered in foil; roast in oven at 450 degrees for 25-30 minutes (until tender and moisture is gone), stirring often.

For crust, spray pie dish with cooking spray and lay a sheet of Phyllo dough inside.  Spray dough and top with another sheet of dough, rotating slightly to cover the sides of the dish.  Continue until your crust is 10-12 sheets of dough thick.  Spoon roasted vegetables inside and fold over sides of crust.  Bake at 350 degrees for 25 minutes or until crust has browned.  Serves 6.


Nutrition: 155 cal, 5g fat, 1g sat fat, 0g trans fat, 0mg cholesterol, 550mg sodium, 26g carbs, 5g fiber, 4g sugar, 4g protein, 23% vit. A, 81% vit. C, 2% calcium, 9% iron.

burgers and fries

There's nothing like a hot burger on a summer day...even if I forgot to buy buns (oops!).

I love hamburgers, but it can be difficult to justify calling them "healthy".  I mean, really...how many people have you ever heard say, "I'm on a diet, so let's go get hamburgers."  It just doesn't happen!

It's a shame, really.

The problem with hamburgers is that their flavor comes from fat.  A good hamburger is one that is made from 80/20 meat (20 referring to the percentage of fat).  And good fries are generally...well...fried.  Oh, the tragedy...

Starting this week, I'm on a diet.  And, I have no intention at all of giving up my burgers and fries.  In fact, I'm going to embrace burgers and fries.  They are wonderful...and delicious.  And wonderful.  And delicious.

Spicy Marinated Burgers

• 1.25 pounds lean ground beef or ground turkey
• 1/4 cup water
• 2 T. Worcestershire sauce
• 1 t. each BBQ sauce, chili powder, cumin, Cajun seasoning
• 1/2 t. each black pepper and red pepper flakes
• 1/4 t. each Tabasco sauce and liquid smoke

Combine all ingredients but beef and mix together in a medium-sized bowl.  Crumble beef over the top of the mixture and then use your hands to thoroughly combine.  Shape into 5 patties and refrigerate for one hour.  Grill and serve with homemade fries (see above for directions).

Nutrition (1 patty calculated with 95/5 meat): 164 cal, 6g fat, 3g sat fat, 0g trans fat, 69mg cholesterol, 619mg sodium, 2g carbs, 0g fiber, 1g sugar, 24g protein, 5% vit. A, 2% vit. C, 2% calcium, 19% iron.

Baked Fries

Peel and cut potatoes into fries.  Spray foil-lined cookie sheet with cooking spray.  Spread fries evenly on sheet and then spray lightly again.  Sprinkle with cajun seasoning.  Bake at 400 for 20-40 minutes, or until they have reached desired crispiness.

wine cake

Wine Cake

• 1 butter recipe cake mix
• 1 small package of lemon instant Jell-o pudding mix
• 1/2 cup white wine
• 4 eggs
• 1/2 cup water
• 1 cup sugar
• 1 stick butter
• 1/3 cup white wine

Mix the first five ingredients and pour into a bundt pan that has been lightly sprayed with cooking spray.  Bake at 350 degrees for about 30 minutes, or until a toothpick comes out clean.  Cool for a few minutes before removing cake from pan and placing on a cake platter.

Mix together remaining ingredients in a saucepan.  Bring to a boil, stirring constantly for 2 minutes.  Pour over cake.

coconut cream pie with crumb crust

 

Want to hear a story?

It happened about 7 years ago.  I was in college and getting ready for an event I was coordinating for my Intervarsity chapter...pie night. :-)  It was going to be a great night.  We had a pie eating contest, pie baking contest, and, as an officer, I was getting pied in the face!

Knowing that I was just going to end up covered in whip cream and chocolate pudding, I didn't bother fixing my hair or putting on makeup.  I got dressed in the absolute worst clothes that I owned.  My friends curiously tried to stop me...for some strange reason, they kept encouraging me to curl my hair or apply a bit of mascara.  Ha!  I knew better.  I was having none of that.

After dinner, a friend and I were walking back to my room holding the coconut cream pies that I had baked for that night's competition.  When I opened my door, I was greeted with such a surprise that I almost dropped my pie!  My boyfriend (now husband) was standing in the middle of the room dressed to the nines.  He had driven the 8 hours from his university just to come see me.

And I was wearing no makeup, unflattering clothes, and...well...we won't even talk about my hair.

As excited as I was to see him, I couldn't just ditch pie night.  So, we grabbed my pies and headed out.  I participated in the pie eating contest, covering my face with chocolate pudding.  I got pied in the face, getting whip cream all up my nose.  And then, it was time for the pie contest.  I presented my coconut cream pies to the judges...and won first place!

My boyfriend enjoyed watching the love of his life get covered in sugary treats, but he really loved the pie tasting.  I think that coconut cream pie was the first pie of mine that he had ever tasted.

We got back to my dorm room later that night, my hair all matted with whip cream and my face still smudged with chocolate pudding.  Oh, I looked like a real catch, let me tell you.  And then...would you believe it...

He dropped down on one knee and proposed!

I said no (seriously!), we dated for three more years, and then we got married in 2007.  But here's my point: would anyone ever consider proposing marriage to someone atrociously dressed and covered in chocolate pudding and whip cream?  Nope, I'm convinced it was the coconut cream pie that won his affections.  I think it will win yours, too.

Coconut Cream Pie with Crumb Crust
Crust:

• 2 cups flour
• 1/2 cup powdered sugar
• 1 cup cold butter
• 1 t. vanilla
• 1/4 t. salt

Mix together flour, salt, and powdered sugar.  Add vanilla and butter; using a pastry cutter, cut butter into flour mixture until mixture resembles crumbs.  Spray pie plate with cooking spray and then press crumbs into bottom and up the sides.  Bake at 350 degrees for 15-18 minutes, or until lightly browned.

Pie Filling: 

• 3/4 cup sugar
• 3 T. cornstarch
• 1/4 t. salt
• 2 cups milk
• 3 egg yolks, slightly beaten
• 2 T. butter
• 1 t. vanilla
• 1/4 t. coconut extract
• 3/4 cup flaked coconut, divided 

In a saucepan, combine sugar, cornstarch, and salt.  Gradually stir in milk.  Cook and stir over medium high heat until it begins to bubble (stir continually so it doesn't burn!).  Cook and stir for 2 minutes and then remove from heat.  Stir a moderate amount of hot mixture into yolks.  Immediately whisk the yolks into the hot mixture; cook for 2 more minutes, stirring constantly.  Remove from heat.  Add butter, vanilla, coconut extract, and 1/2 cup of flaked coconut.  Pour into baked and cooled pie crust.  Spread meringue on top of pie, sealing to the edge of the pastry, and sprinkle with remaining flaked coconut.  Bake at 350 degrees for 12-15 minutes.  Cool.

Meringue:

• 3 egg whites
• 1/2 t. vanilla
• 1/4 t. cream of tartar
• 6 T. sugar

Beat egg whites with vanilla and cream of tartar till soft peaks form.  Gradually add sugar, beating until stiff and glossy peaks form and all sugar has dissolved.

 

herbed twice-baked potatoes

 

Herbed Twice-Baked Potatoes

• 2 medium baking potatoes
• 1 1/2 oz. cream cheese, cubed
• 1 T. snipped green onions
• 1/4 t. salt
• 1/4 t. dried basil
• dash cayenne pepper
• 3 T. milk
• 1 1/2 t. butter, melted
• dash garlic powder and paprika

Scrub and pierce potatoes.  Bake at 375 degrees for one hour or until they are tender.  Cool for ten minutes, and then cut potatoes in half.  Scoop out the pulp, leaving a thin shell.  Mash the pulp with the cream cheese, onion, salt, basil, and cayenne.  Add milk and 1 1/2 teaspoons of butter; mash.  Spoon back into potato shells.  Sprinkle with garlic powder and paprika and bake for another 15-20 minutes.  Serves 4.

saucy steak strips

 

Saucy Steak Strips

• 2 T. balsamic vinegar
• 2 T. Worcestershire sauce
• 1 T. spicy barbecue sauce
• 1.5 to 2 lbs. sirloin steak
• 8 oz. sliced mushrooms
• pepper to taste

Mix the balsamic vinegar, Worcestershire sauce, and barbecue sauce.  Rub the steak with pepper and broil about 4 inches from the heat source for seven minutes. Then flip the steak, spoon roughly half of the sauce over the top, cover with sliced mushrooms, and broil another five to seven minutes. Slice steaks into thin strips and mix with mushrooms and remaining sauce.  Serves 6-8.

sweet ham steaks

 

 

Sweet Ham Steaks

• 1 lb. ham steak
• 1/3 cup brown sugar
• 6 oz. pineapple juice

Place ham steak in a small baking dish.  Sprinkle brown sugar over the top; pour on pineapple juice.  Cover with foil and bake at 350 for 30 minutes, or until heated through.  Serves 4.

blueberry banana muffins

Blueberry Banana Muffins

• 1/2 cup butter, softened
• 1 1/2 cup sugar
• 2 eggs
• 2 ripe bananas, mashed
• 1/4 cup buttermilk
• 1 t. vanilla
• 1 3/4 cup flour
• 1 t. baking powder
• 1/4 t. salt
• 1/4 t. baking soda
• 1-2 cups blueberries, fresh or frozen

Cream butter and sugar.  Add eggs, bananas, buttermilk and vanilla, and mix well.  Add the dry ingredients, mixing until well combined. Fold in the blueberries gently with a spoon.  Pour batter into greased muffin tins so that each is 2/3 full.  Bake at 350 degrees for 20-30 minutes, or until lightly browned.  Makes approximately 18 muffins. 

chocolate avocado pie

Take this pie.  It's beautiful, right?  A graham cracker crust filled with luscious, silky chocolate and topped with whip cream...it is rich, decadent, and positively sinful tasting.

And it's made with avocado!

Chocolate Avocado Pie 

• 3 1/2 large or 4 average-sized avocados
• 8 oz. cream cheese
• 1 cup cocoa powder
• 1 1/2 cups sugar
• graham cracker crust
• Cool Whip topping

Blend together the avocados, cream cheese, cocoa powder, and sugar.  Press into graham cracker crust and top with Cool Whip.  Refrigerate before serving.

italian meatball subs

Italian Meatball Subs

• 1 lb. ground beef
• 1 cup Italian-seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 T. fresh parsley, minced
• 1 clove garlic, minced
• 1/2 cup milk
• 1 egg
• 1 1/2 t. salt
• 1/2 t. pepper

Combine all ingredients except buns in a large bowl; mix well.  Form into 2-inch balls and place in a slow cooker; pour sauce over top.  Cover and cook on low setting for 8 to 10 hours, or on high setting for 4 to 6 hours.  To serve, top with sauce from slow cooker.

Sauce:

• 28 oz. can tomato puree
• 28 oz. can Italian-style crushed tomatoes
• 1/2 cup grated Parmesan cheese
• 2 1-1/2 oz. pkgs spaghetti sauce mix
• salt and pepper to taste

Mix all ingredients in a saucepan; bring to a boil.  Reduce heat and simmer until blended.

quick sourdough bread

Quick Sourdough Bread
from Gooseberry Patch's Made from Scratch

• 3 T. instant potato flakes
• 3/4 cups sugar
• 2 1/2 cups warm water, divided
• 1 pkg. active dry yeast
• 1/2 cup plus 2 T. oil, divided
• 1 T. salt
• 6 to 7 cups bread flour
• 2 T. butter

Mix potato flakes, sugar, one cup warm water and yeast in a large bowl.  Cover and let stand overnight at room temperature.  In the morning, combine 1/2 cup oil, salt, 1 1/2 cups warm water, and flour; stir into the yeast mixture.  Cover and let dough double in bulk; punch down and divide into thirds.  Knead each third 6 to 8 times; shape into loaves.  Brush tops with remaining oil.  Let rise until double in bulk.   Bake at 350 degrees for 25 to 30 minutes.  Remove from oven and brush tops with melted butter.  Makes 3 loaves.

cheesy ham and corn chowder

Cheesy Ham and Corn Chowder

• 2 T. butter
• 1/2 onion, chopped
• 2 T. flour
• 2 cups chicken broth
• 2 medium potatoes, peeled and sliced
• 1/2 t. sage
• 1/4 t. pepper
• 1 cup cooked ham, cubed
• 1 1/2 cup milk
• 10 oz. package frozen corn
• 8 oz. Velveeta cheese, cubed

Melt butter in a large saucepan; stir in onion and cook over medium heat until tender.  Stir in flour until blended.  Add chicken broth, potatoes, sage, and pepper; stir to blend.  Cover and cook until potatoes are tender, about 15-20 minutes.  Add remaining ingredients; cook and stir until heated through, about 8-10 minutes.  Serves 4.

nutella syrup

 One Saturday morning, I woke up thinking of Nutella.  This always happens when I'm trying to lose weight - I just can't shake the thought of creamy chocolate!

I leaned over in bed, nudged my sleeping husband, and asked him if he was thinking of Nutella, too.  He wasn't, obviously, but he started thinking of it once I mentioned it.  And we both agreed that our diets needed to go on hold for just one meal...long enough to fix our Nutella craving.

Since I'd already planned on making pancakes for breakfast, I had a brilliant idea - Nutella syrup!  I rushed into the kitchen, and we quickly threw together some of the best syrup I have ever tasted.  

Oh yeah...doesn't it look pretty? 

We couldn't just stop at a little...these pancakes required full coverage.

Topped with some marshmallow fluff, it was like hot chocolate on a pancake!

Nutella Syrup

• 1/4 cup Nutella
• 2 T. butter, softened
• 3/4 cup sugar
• 1 t. light corn syrup
• 1/2 cup buttermilk
• 1/2 t. baking soda
• 1 t. vanilla extract

In a saucepan over medium-high heat, boil all ingredients except vanilla for one minute.  Remove from heat and stir in vanilla.  Cover and store in refrigerator.  Makes about 1 1/2 cups.