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.