Monday, August 29, 2011

Pineapple-Ginger Steak Marinade

Last night was officially my last night of summer. 
To celebrate we made a very summery meal. 

Pineapple-Ginger Steak Marinade
recipe from Our Best Bites


3/4 cup pineapple juice 
1 tbsp minced fresh ginger 
1/4 cup soy sauce 
6 tbsp brown sugar 
1/4 cup canola oil 
4-5 garlic cloves, minced
1-2 pounds top sirloin filets (or other steak such as flank)


Whisk together the first 6 ingredients.  Remove 1/4 cup and set aside. 

Score steak about 1/8 inch deep diagonally on both sides and then place the meat in a large baggie. 
Pour the marinade over the meat and refrigerate for 8 hours or overnight. 

Remove from the fridge about 30 minutes before grilling and then grill until it is slightly pink inside. 
Use the 1/4 cup marinade from earlier and brush over the steak toward the end of grilling. 

Serve with some rice and a salad. 

Two more things...
This is Abby smelling the fresh ginger. She said, "This smells beautiful!"
And save the leftover pineapple juice for some yummy drinks I am going to post about later!

I am linking up with...
Mangia Mondays

Tuesday, August 23, 2011

Potato and Veggie Frittata is good to be home! 
After three weekends of being gone we are 
finally home and back in a routine.
I got to grocery shop last night and it felt good to 
know we will not be eating out 
for the next couple of weeks. 
We will be cooking at home and enjoying the last few weeks of summer. 

Our first night home we enjoyed this delicious frittata I adapted from Recipe Magazine. 

Potato and Veggie Frittata 


1 medium russet potato, diced 
2 tbsp unsalted butter 
2 cups packed fresh baby spinach 
4 eggs 
6 eggs whites 
1/2 tsp salt 
1/4 tsp pepper 
4 ounces low fat monterey jack cheese 
1/2 cup red pepper, chopped 


Heat oven to 350 and place potato in a microwavable bowl. Add 1/4 cup water and place plastic wrap over the top, leaving one side vented. Microwave for 5 minutes and set aside. 

Melt butter in a 8-10 inch ovenproof skillet. Add spinach and cook for 4 minutes. 

Meanwhile, in a large bowl mix together the eggs and egg whites, salt, pepper, and half of the cheese. 
Add red pepper and potato to the skillet and heat through. 

Add egg mixture to the skillet and cook 7 minutes, until the edge looks set and can be gentle pulled away from the edge. Stir the soft part in the middle halfway through cooking. 

Remove skillet from heat, sprinkle with remaining cheese. Place in the oven for 20 minutes or until set. 

Serve with a side of broccoli and enjoy! 

We ate this for dinner but then I enjoyed it for breakfast today as well! 

I am linking this post to...

Sunday, August 14, 2011

Friday Night Dessert Night #18: Easy Pazookie

Like I mentioned before, we have been out of town a TON the last few weeks and we will be leaving again in a few days for another vacation. 

While we were spending some time at the river, 
we made this quick and easy dessert. 

Easy Pazookie 


cookie dough (enough for 9 cookies, homemade or store bought) 
vanilla ice cream 


Preheat oven to 350 and spray an 8-inch square or round pan with non-stick spray. 

Place cookie dough in the bottom in the pan (can be dropped like regular cookies but closer so they will bake together). 

My cookies crumbled and it worked out perfect! 

Bake according to directions (maybe a little less because it is best kind of doughy). 

Remove from oven and allow to cool for about 10 minutes. 

Scoop out a ton of ice cream and put it on top. 

Dig in with a spoon!!

I'm linking up here...

Thursday, August 11, 2011


My mom loaned me one of her Recipe magazines and I am loving it! 
We got home late Sunday night so the cupboards were bare but I had some of the ingredients to a Ravioli Lasagna that was in the magazine. I had none of the healthy, fresh ingredients, but used what I had and it was a hit. 
When Abby asked what was in it, I told her Mozzarella and Ravioli and she said, "Mozzareli? What's that?" 
So now instead of Ravioli Lasagna, we will call it Mozzareli! 



Preheat oven to 350 and spray a 9 by 13 pan with non-stick spray (or use two 8 by 8 inch pans, eat one and freeze the other!) 

Boil Ravioli according to package directions (fresh ravioli will work too!). 

While that's cooking, heat up about 12 meatballs in the microwave and then cut them up (each into about 4-5 pieces). 

Drain the ravioli and then add 1/2 cup parmesan cheese, 1 cup mozzarella, and the meatballs. 
Stir well and pour into prepared pan/s. 

Sprinkle with 1/2 mozzarella and bake for 20-30 minutes or until heated through. 
If you are freezing half eliminate this last step, wait for pasta to cool, cover, label and freeze. Once frozen, bake at 350 for about an hour to an hour and a half.

Serve with a side salad and enjoy!

I was on vacation last weekend and will be again for the next two weekends so my postings will be few and far between. But I am making some yummy desserts and dinners while I am gone and while preparing for the trips so I will be posting those asap! 

I am linking this post to Full Plate Thursdays and Thrifty Thursdays

Monday, August 8, 2011

Lighter version of Lucille's BBQ Chicken Salad

Last week I made a mistake on my weekly menu and I didn't have
 anything to make for dinner for one night. 
Luckily, I had some leftovers and I put them together to make this BBQ Chicken Salad that reminded me of the one at Lucille's that I love to (hate to) eat! It is so good and oh-so-fattening! 
So this is not quite the same, but these days, it will do just fine!

BBQ Chicken Salad


chopped romaine lettuce 
chopped iceberg lettuce 
low fat shredded cheddar cheese 
chopped tomatoes 
chopped avocado 
light ranch dressing 
bbq sauce 


In a small dish, combine 2 tablespoons ranch with 1/2 tablespoon barbecue sauce (per serving). 
Mix and set aside. 

In a large bowl, combine all ingredients, except nuggets and onion rings. Drizzle with 2/3 of the dressing and toss. 

Place nuggets and rings on top and drizzle with remaining dressing. 


I am linking up with...

Friday, August 5, 2011

This Week's Favorites

I love Greek food! 

from Shugary Sweets

Thought my husband would get a kick out of these...

from Around My Family Table 

This low calorie dessert looks delicious! I will be making it soon! 

from Lady Behind the Curtain

This one looks too good to be true!

Oreo Reeses Brownie Bars
from Inside BruCrew Life 

I need an excuse to make these...
maybe a tea party? :)

Flower Pot Cookies 
from Sweet Tooth

I am linking up with Friday Favorite Finds

Thursday, August 4, 2011

Abby Cooks (and Radley does too!): PB & J Muffins

On Tuesday this came in the mail...

I ordered this from Barnes and Noble using a gift card I got from my sisters for my birthday. 
Seeing as how Abby loves to cook, I thought this cookbook would be a great one for us to try! 
So, on Wednesday, while Radley was over, we decided make something. 
Because it was not a Friday (and most of the book is filled with desserts!) we had to choose a non-dessert recipe and of course this is the one they chose...
PB & J Muffins that they can eat for breakfast or a snack! 

Here are the only pics I got of my little chefs in training...
they were so concerned with when they were going to get to eat them that they would not stand still for a picture!!! Radley is asking for a bite (of the unbaked muffins) and Abby is so worried that Radley will have to go home before they are finished! :)

PB & J Muffins 
recipe from Baking Kids Love
by Cindy Mushet 

1 1/2 cups all-purpose flour 
1 1/2 tsp baking powder 
4 tbsp unsalted butter, cut into pieces 
2/3 cup packed light brown sugar 
2/3 cup milk 
1/2 cup creamy peanut butter (or crunchy if you prefer) 
1 1/2 tsp pure vanilla extract 
1 large egg, at room temp. 
3/4 cup of your favorite jam or jelly


Preheat oven to 375 and line muffin pan with 12 liners. 

Place flour and baking powder in a medium size bowl and whisk. 

In a medium saucepan, place butter, brown sugar, and milk and heat until butter is melted and mixture is steamy. Whisk a few times while this cooks. 

Turn off heat and add peanut butter and vanilla and whisk until smooth. 

Add egg and whisk again. 

Pour, scraping the pan, peanut butter mixture into the flour mixture and stir until well combined. 

Fill each muffin cup with a scoop of batter (I used a large cookie scoop). Place a spoonful of jam on top then place some more batter on top (it doesn't have to cover the jam but it can!). 

Bake for 17-20 minutes or until toothpick comes out clean. 

Let them cool for at least 10 minutes before serving. The jam gets really hot! 

When Abby woke up from her nap, she immediately asked for a snack with a sly look on her face...
then she said, "Remember those muffins we made?" :)

I am linking this post to...
Think Pink Sundays 
So Sweet Sundays
Sundae Scoop 
Muffin Monday

Wednesday, August 3, 2011

Abby Cooks: Pita Pizza for Two

This is a favorite lunch for us and Abby can make it (and surprise, surprise, it's italian food). 
Abby likes her pizza pretty plain so that is how she makes it. 

Pita Pizzas for Two 


2 Whole Wheat Pitas 
1/2 cup pizza sauce 
1/2-1 cup mozzarella cheese 
10 - 15 turkey pepperonis


Preheat oven to 350. 

Spray cookie sheet with non-stick spray and also spray each pita. 

Spread 1/4 cup sauce on each pita. 

Sprinkle 1/4-1/2 cup cheese on each then put as many pepperonis as you like. 

Bake for about 5-10 minutes or until cheese is melted and bubbly. 

I am linking up with...

Easy Healthier Chicken Nuggets

I found this recipe here and it has become something I make at least once a week. 
Abby loves it for lunch or dinner. 
I have used the nuggets to throw in some pasta with Guiltless Alfredo Sauce or on top of salads. 
They make great leftovers and can be kept in the fridge for a few days. 
Abby even likes them cold the next day. 

Healthier Chicken Nuggets


2 chicken breasts, cut into bite-size pieces
salt and pepper 
2 tsp olive oil 
6 tbsp whole wheat Italian style breadcrumbs 
2 tbsp panko 
2 tbsp parmesan cheese 
non-stick spray 


Preheat oven to 425 and spray a cookie sheet with non-stick spray. 

Put the olive oil in one bowl and all other ingredients in a large Ziploc bag. 

Roll the chicken pieces in  the olive oil and then a few pieces at a time drop them in the Ziploc and give it a good shake, coating the chicken pieces. Pull out the pieces and place on cookie sheet. Repeat until all pieces are coated and on sheet. 

Spray the tops of the chicken nuggets with non-stick spray and pop in the oven for 8-10 minutes. 
Flip over and cook for 4-5 more minutes or until cooked through. 

Abby enjoys hers with some oven baked fries and fresh fruit (and "ranch for dipping, of course!").

I am linking up with....

Tuesday, August 2, 2011

Crock Pot Baked Potatoes

I had no idea that baked potatoes could be made in the crock pot! 
I love to have baked potatoes as a meal but never want to make it because it takes too long and sometimes the potatoes just don't cook that well in the oven. 
I will never use the oven again for baked potatoes!

What you will need: 

Medium to large russet potatoes
Crock pot 


Scrub each potato clean and allow to dry. 

Using a fork, poke each potato a bunch of times on all sides. 

Wrap them in foil. 

Place in the crock pot on low for 8 hours or on high for 4 hours. 

Top with whatever you want. 
I topped mine with 1/4 cup low fat shredded cheddar cheese, tomatoes and some fat free sour cream. 

I am linking up with...