Eating My Way Back

Everyday Sisters Sharing Sundays

Passionately Artistic

This Week's Menu (a tad late)

2011-11-07T19:42:00.000-08:00

Abby sat down with me and made this week's menu.

She made some great decisions and she is very excited to help me cook this week.

She picked Friday's dessert from my list of recipes on Pinterest.

Hopefully it turns out as good as it looks!

Here is what's for dinner...

Sunday

Dinner out

Monday

Tostadas

Tuesday

Breakfast for dinner:

Bacon, egg, and cheese biscuits

Fruit

Wednesday

Spaghetti

Salad

Leftover biscuits

Thursday

Orange Chicken

Coconut Rice (from the freezer)

Green Beans

Friday

Heuvos Rancheros

Dessert: Caramel Apple Cider Cookies

Saturday

Lasagna Soup

(I am going to try and lighten this up and make it Gluten Free!)

I am also going to make some Gluten Free Pumpkin Bread this week!

Low Fat Baked Potato Soup

2011-11-03T14:26:00.000-07:00

This recipe was so easy, so delicious, and so low fat.

It has a loaded baked potato flavor but is actually mostly loaded with cauliflower

and no one in my house would have even guessed it!

Baked Potato Soup

recipe adapted from Gina's Skinny Recipes

Ingredients

2 russet potatoes

1 head of cauliflower

1 1/2 cups chicken broth*

1 1/2 cups 1% milk

salt

pepper

1/2 cup light sour cream

Toppings:

low fat cheddar cheese, turkey bacon bits, chives

*The original recipe calls for fat free chicken broth. I was looking for gluten free and couldn't find both gluten free and fat free so mine had some fat in it. I don't think it made a difference.

Directions

Soften potatoes by piercing them with a fork and putting them in the microwave for about 5 minutes.

When soft, remove them, allow to cool a bit, and peel.

Meanwhile, in a large pot, steam cauliflower in water until tender. Drain.

Place potatoes, cauliflower, chicken broth and milk in a blender and puree.

Place pureed mixture back into the large pot and add the salt, pepper and sour cream. Stir until well combined.

Heat over medium heat for about 15 to 20 minutes, stirring occasionally.

Pour 1 cup servings into bowls and top with desired toppings.

Enjoy!

I am sharing this recipe with:

DIY Thrifty Thursday
Melt In Your Mouth Monday
Mangia Monday
Tempt My Tummy Tuesday
Tasty Tuesday

Microwave Potato Chips

2011-10-30T09:07:00.000-07:00

For a side dish with dinner last week we made microwave potato chips.

When my husband ate one he said, "I LOVE these!"

To say he loves them is quite something as the usual comments are as follows:

"We can have this next week." or

"I am going to have some more."

I know he likes something if he asks for it again or wants seconds, but LOVE!

These were really tasty and low fat!

Microwave Potato Chips

adapted from thekitchn.com

What you will need:

Potatoes (I used Russet)

Non-stick spray

Steamer (I used my trusty tupperware steamer)

Microwave

What you will do:

Peel (or not, your choice) and slice potatoes as thin as you can.

Spray your steamer with non-stick spray and place potatoes in the steamer, laying them flat, not overlapping.

Microwave on high for 3 minutes, then microwave on half power for 3 minutes.

Remove from microwave and flip them over.

Put back in the microwave for another 3 minutes at half power.

Sprinkle with salt and serve.

Friday Night Dessert Night: Candy Popcorn Balls

2011-10-28T20:51:00.000-07:00

My original plan was a dessert with apples but the day got the best of me and I didn't have time to make anything.

We were too busy having fun at the Pumpkin Patch with our cousins.

How is it possible that not even one kid is looking at the camera?

Anyway, instead of something with apples, we went with something I saw on Debbie Does Dinner Healthy's Friday Favorites list of yummy links.

I had some leftover candy from making Monster Mix and I wanted it gone, so this was the perfect thing!

Candy Popcorn Balls

recipe adapted from A Duck in her Pond

Ingredients

1 bag popcorn, popped

1 1/2 cups candy corn

1 cup mini M&Ms

1 10 oz. bag mini marshmallows

1/4 cup butter

non-stick spray

Directions

Pop popcorn and set aside.

Spray a large pot with non-stick spray and melt butter in the pot.

Add marshmallows and stir until butter and mallows combine.

Add in popcorn and stir to coat.

Add in candy corn and stir completely.

Sprinkle with M&M's and only stir a few times (they start to melt, which is fine, but it looks prettier if you can still see some of the candy shell!).

Spread out on parchment paper and separate into 10 or so pieces and roll into balls.

Eat up!

I am sharing this recipe with...

Seasonal Inspiration

Meatball Sandwiches (Crock Pot)

Sweet Saturday

Sweets for a Saturday

Friday Night Dessert Night x2

2011-10-23T16:01:00.000-07:00

For the last two weeks we have definitely made dessert on Fridays but I have yet to post about it!

Two weeks ago Abby had a slumber party with her best friend/cousin, Radley and we had a tea party with mini pumpkin pie cupcakes. They were delicious!

They thought they were pretty funny drinking their "coffee," aka chocolate milk.

We also made a cute little pumpkin craft from some things they collected on a nature walk, plus some things we had around the house.

This last Friday night, we made Chocolate Caramel Apple Pops.

They were delicious and pretty easy to make.

I got it all ready (too hot for Abby to help)

and away she went dipping the apples!

We made a huge mess, some were pretty, some were not, but all were delicious!

What's on the menu?

2011-10-23T15:39:00.000-07:00

I am not really making that many new main dishes this week but I am revising a few so hopefully they turn out tasting great.

I am making a few new quick side dishes that sound delicious! I can't wait to try them.

And we went to Oak Glen in search of apples this weekend so our Friday Night Dessert Night will be all about the apples!

Here's what's for dinner...

Sunday

Healthier Sloppy Joe's (revising)

Microwave Potato Chips (new)

Monday

Homemade Pepperoni Pizza

Salad

Taco Tuesday

Tacos

Salad

Wednesday

Leftovers

Thursday

Orange Chicken (new)

Brown Rice

Veggies

Friday

Dessert: Apple pie baked apples (new) or

Apple Rings (new) or both!

Saturday

Turkey Burgers on the grill

Fruit Salad

Low-Fat Potato Salad (new)

Chocolate Peanut Butter Banana Smoothie

2011-10-20T14:28:00.000-07:00

I found this smoothie recipe yesterday on Pinterest.

It was such a great start to our morning

and because of the peanut butter, it kept me full for a long time!

*An added bonus is that this smoothie has only about 320 calories in it!

For something sweet, chocolatey and peanut buttery...that's awesome!

Chocolate Peanut Butter Banana Smoothie

recipe from The Glitter Guide

Ingredients

1/2 banana

1 cup almond milk

2 tbsp peanut butter

2 tbsp unsweetened cocoa powder

ice

Directions

Blend until smooth and drink up!

I was in such a hurry that my pictures aren't great

but you can tell it was a delicious smoothie

by looking at this little one's face!

I am sharing this recipe with...

Full Plate Thursdays

DIY Thrifty Thursday

Jacob's 1st Birthday: Popcorn Cupcakes

2011-10-14T14:00:00.000-07:00

My little nephew turned 1 all the way back in August.

He had an adorable carnival theme party!

I made these popcorn cupcakes to go along with the theme!

What you need:

Your favorite chocolate cupcakes (box or from scratch)

Frosting (I used buttercream)

Small marshmallows

Yellow food coloring

What you do:

Bake the cupcakes and make the frosting.

Frost cupcakes generously once cooled.

Put marshmallows in a large bowl and turn cupcakes upside down to dip in the bowl.

The whole cupcake will not be covered so fill in where marshmallows did not stick the first time.

Mix a tiny bit of yellow food coloring with 1/4 cup water and using a paint brush (clean of course!) brush on some yellow.

I made these minis to go along! The kids loved these the most!

I am sharing this idea with...

Make a Food-E-Friend Monday

Nacho Casserole

2011-10-10T20:23:00.000-07:00

The Taco Salad that is always a hit at our house is very similar to this recipe.

But I thought this would be a nice change and we actually liked it a lot more than the usual!

Nacho Casserole

adapted from Blog Chef

Ingredients

8 tostada shells*

1.25 pounds ground turkey

taco seasoning packet

1 1/2 - 2 cups low fat mexican cheese

1 15 oz can fat free refried beans

1 cup salsa

The following are all optional toppings:

tomatoes

olives

green onions

avocado

*The original recipe calls for tortilla chips but tostada shells have less fat and calories than chips. You could also used crunched up taco shells which also have less fat and calories.

Directions

Preheat oven to 375 and coat a 9 by 13 with non-stick spray.

Prepare ground turkey with taco seasoning packet as directed.

In a medium saucepan heat beans and then mix in salsa and 1 cup cheese.

Crunch up four tostada shells and sprinkle on the bottom of the pan.

Spread bean mixture over the shells.

Sprinkle meat mixture on top of the beans.

Crunch up the other 4 shells and sprinkle them on the meat.

Sprinkle 1/2 cup - 1 cup cheese on top.

Bake for about 10 minutes or until cheese is melted.

Dish out and serve with desired toppings!

I sharing this recipe with...

Made From Scratch Tuesdays

Tempt My Tummy Tuesdays

Friday Night Dessert Night: Chocolate Dipped Pumpkin Scones

2011-10-09T15:13:00.000-07:00

Honestly, I started this cookie recipe and quickly realized I did not have everything I needed.

White sugar! Cinnamon!

Who runs out of white sugar?

How was I also out of cinnamon!?!

So I made some changes and these cookies took on a the role of scone instead.

We dipped them in some chocolate and enjoyed!

Chocolate Dipped Pumpkin Scones

recipe adapted from Pumpkin Snickerdoodles at Greens and Chocolate

Ingredients

1/2 cup unsalted butter, softened

3/4 cup brown sugar

1 large egg

1/2 cup pumpkin puree

1/2 tsp vanilla extract

2 cups flour

1/2 tsp nutmeg

1/2 tsp ginger

sprinkle of all spice

3/4 tsp baking soda

1/2 tsp salt

melting chocolates (optional)

Directions

Preheat oven to 350 and line a baking sheet with parchment paper.

In a medium bowl, combine dry ingredients and set aside.

In a large bowl, or a stand mixer, combine the butter and sugar until fluffy.

Add the egg and mix thoroughly.

Add pumpkin and vanilla and mix.

Slowly add dry ingredients to pumpkin mixture.

Scoop out large balls of dough (I used a large cookie scoop)

and with a damp hand roll the dough into a ball.

Place them on the cookie sheet two inches apart and flatten tops slightly

with the back of a spoon (get it a little wet so the dough doesn't stick).

Bake for about 10 minutes or until light brown on the edges.

Allow to cool and then prep melting chocolate according to package directions and dip away!

Abby used the leftover green chocolate and sprinkles from the Monster Mix we made earlier this week.

We ran out of green so I dipped the rest in melted down chocolate chips!

We ate them for dessert but these would make a delicious breakfast too!

I am sharing this recipe with...

Sweet Treat Saturday

Strut Your Stuff Saturdays

Sweet Tooth Sunday

Sundae Scoop

Sweet Indulgences Sundays

Seasonal Inspiration at Crumbs and Chaos

What's on the menu?

2011-10-09T14:45:00.000-07:00

I have had a busy weekend.

My husband was out of town.

Need I say more?

I will eventually post about our

Friday Night Dessert Night: Chocolate Dipped Pumpkin Scones

at some point this week!

But for now...

Our Weekly Menu

Sunday

Nacho Casserole

Salad

Monday

Turkey Burgers

Zucchini Fries

Tuesday

Slow Cooker Potato Soup

Salad

GF Rolls (from my freezer stash!)

Wednesday

Leftovers

Thursday

Light Mac N Cheese

Green Beans

Friday

Chicken and Rice

Veggies

Dessert: Impossible Pumpkin Pie Cupcakes

Saturday

Crock Pot Lasagna (Gluten Free!)

Salad

"Boo" a neighbor with Monster Mix

2011-10-07T14:25:00.000-07:00

Some of you may know the cute tradition of "Booing" your neighbors with cute Halloween treats. They in turn "Boo" some more neighbors and so on and so on.

This year when I saw Monster Mix I knew this would be the perfect treat for "Booing."

Monster Mix

adapted from Craftomaniac

Ingredients

1 bag of popcorn

1 cup mini M&M's

1 cup candy corn

1/2 cup Halloween sprinkles

half of a bag of lime green melting chocolate

Directions

Pop the popcorn as directed and spread out a cookie sheet.

Melt the chocolate as directed and drizzle over the top of the popcorn (you can use the whole bag and completely coat the popcorn but I was making this for 3 year olds and trying to avoid a complete sugar melt down!).

Sprinkle the chocolate covered popcorn with sprinkles, M&M's, and candy corns.

Toss it and allow it to cool.

Place in bags with a little note attached and "Boo" your neighbors!

I found these mini water bottles at Walmart for 94 cents so

I couldn't resist throwing these in with the treats!

*If you have never heard of "Booing" and you want to start it with your neighbors, here is the poem to start the fun (mine is not "secret" because we are too young to understand that around here and plus, I tell them they can't have treats from strangers!)

The air is cool, the season fall,

Soon Halloween will come to all.

Ghosts and goblins, spooks galore…

Tricky witches at your door.

The spooks are after things to do,

In fact a spook brought this “Boo” to you!

Please join the fun, the season’s here.

Just spread these “Boo’s” and Halloween cheer!

You have been BOOED!

Here is what you do:

Within 2 days, make 2 copies of this note and make 2 treat bags.

Deliver them to some of your friends.

Maybe the one who you “Boo”

Will give you a “Boo” too!

I am sharing this post with...

Sweet Tooth Fridays

Sweet Saturday

Weekend Show-Off Party

This Week's Favorites

2011-10-07T09:45:00.000-07:00

A fun, yummy snack...

MIcrowave Potato Chips

thekitchn.com

Some desserts...

Caramel Apple Pops

The Cake Dish

Maple Cookies

SteakNPotatoesKindaGurl

A healthy dessert (always a bonus!)...

Healthier Chocolate Chip Cookie Dough Dip

Chocolate-Covered Katie

Some dinner ideas...

Slow Cooker Baked Potato Soup

Mama Loves Food

Nacho Casserole

Blog Chef

Hope you find something you like!

I am sharing this link with

Friday Favorite Finds at

Finding Joy In My Kitchen!

Low Calorie Milk Shake

2011-10-06T13:53:00.000-07:00

So once again I was watching the Hungry Girl on TV and she had a version of a low calorie milk shake that I had a feeling I could make with the ingredients I already had.

It was a success!

What you will need:

Light Vanilla Soy Milk

Vanilla Frozen Yogurt

Lite Hershey's Syrup

Fat Free French Vanilla Coffee Creamer (weird I know! but this makes it oh so much better!)

Directions

In a blender (I prefer Bullet) mix together about 1 cup frozen yogurt with 1/2 cup soy milk, a couple tablespoons of creamer and as much chocolate sauce as you want. Blend...

and DRINK UP!

*Give it a taste test and add more soy milk if too thick, more frozen yogurt if too runny, etc. I just eye-ball the measurements.

I am sharing this recipe with...

DIY Thrifty Thursday

A Little Birdie Told Me...

Huevos Rancheros

2011-10-05T15:12:00.000-07:00

We love breakfast for dinner and this was a nice twist.

Huevos Rancheros

adapted from Rachael Ray

Ingredients

1 15 oz can seasoned black beans

1 15 oz can fire roasted diced tomatoes, with seasoning

tostada shells

low fat cheese

1 jalapeno, seeded and chopped

1/4 cup cilantro, plus extra for on top

sour cream for topping

3 eggs

4 egg whites

Directions

In a food processor or Magic Bullet, pulse tomatoes, jalapeno and cilantro until mixed well and less chunky. Heat this in a skillet until warm.

In a small saucepan, heat beans and then using a potato masher, mash them only slightly.

Meanwhile, scramble eggs and egg whites in another pan. Once fully cooked, remove from heat and add about 1/2 cup of cheese. Stir to cover eggs.

Assemble your dinner...

1. Spread beans on shell.

2. Plop some eggs on top.

3. Scoop the salsa mixture on top of the eggs (you are going to want a lot of this!)

4. Put a dollop of sour cream on top and garnish with cilantro.

Enjoy!

Recipe serves 4-6 (depending on appetites!)

I am sharing this recipe at...

Tuesday Talent Show

These Chicks Cooked

Wow Me Wednesday

Lightened Up Bacon Chicken Alfredo Pizza

2011-10-02T20:05:00.000-07:00

This was a crowd pleaser.

My husband loved it,

Abby loved it,

I loved it,

my sister and her boyfriend helped us eat the leftovers the next day and they liked it too!

Lightened Up Bacon Chicken Alfredo Pizza

recipe adapted from Mine for the Making

Ingredients

Pizza dough (store bought or homemade)

Alfredo Sauce (store bought or Guiltless Alfredo Sauce)

1-2 cups low fat mozzarella cheese

1 large chicken breast (cooked and chopped)

6 slices turkey bacon (cooked and chopped)

Directions

Prep your oven and dough as directed.

Mix about 2 cups Alfredo sauce with the chicken and spread this on the dough.

Sprinkle with mozzarella cheese and then bacon pieces.

Pop it in the oven for however long your dough recipe calls for.

Slice it up, sprinkle with parmesan, and enjoy!

This post is linked to:

Melt in Your Mouth Mondays

Make a Food-E-Friend

Made From Scratch Tuesday

Recipe Sharing Mondays

Our Best Bites Coconut Rice

My First Weekly Menu Plan

2011-10-02T19:45:00.000-07:00

I make a menu every week and stick to it pretty well (unless there is a day that is too much for me to handle and then take-out is REQUIRED!).

I write it down and next to it I write what I need to buy at the store.

I decided I would give posting the menu a try.

I am not sure if I will keep up with it weekly, but we will see.

Sunday

Chinese Style Meatballs

Brown Rice

Broccoli and Carrots

Monday

Huevos Rancheros (recipe coming soon)

Black Beans

Cantaloupe

Salad

Tuesday

Teriyaki Honey Chicken

Green Beans

Wednesday

Easy Tostadas (recipe coming soon)

Fresh Guacamole

Thursday

Homemade Gluten-Free Niochi with

Marinara Sauce (recipe coming soon)

Salad

Friday

Baked Creamy Chicken Taquitos

Fresh Guacamole

Salad

Saturday

Leftovers

Friday Night Dessert Night: Honey Peanut Butter Cream Frosting

2011-10-02T14:37:00.000-07:00

Awhile back I made some white cake mixes to give away as gifts.

I had one left over and kept it, nearly forgot about it, and realized I needed to use it soon.

So Friday afternoon, Abby and I baked a cake.

We used the white cake mix, added some apple filling, and then frosted it with Honey Peanut Butter Cream Frosting.

I love the combo of apples and peanut butter and with this white cake, it tasted amazing!

The only bummer about making a dessert this large...I ate a small piece each night this weekend! ;)

This Week's Favorites

2011-09-30T08:34:00.000-07:00

This is on the menu for next week. Could it be true? Can I really make a whole meal packed with this much veggies and my people will still be happy? We will see...

Spaghetti Squash Lasagna

Gina's Skinny Recipes

The weather has cooled (slightly) and I am excited for soup!

Black Bean Taco Soup

Six Sisters' Stuff

Pierogi Soup

Fresh Plate

Corn Chowder with Bacon and a Kick

Watch Out, Martha

This is a snack/dessert that Abby can make with only a small amount of help.

Witch Hats

Reading Confetti

And this sounds like the perfect fall treat!

Impossible Pumpkin Pie Cupcakes

Baking Bites

Friday's Favorite Finds at Finding Joy In My Kitchen

Blog Sugar

2011-09-27T20:39:00.000-07:00

So I went to Blog Sugar this last weekend with my sister and it was FUN!

Truthfully, she talked me into it.

I was hesitant because I was unsure if anything would make sense for me and what my blog is about, FOOD.

Well, duh! The name of the conference had SUGAR in it! ;)

Though the speakers I heard did not talk about food, one focused on photography and showed me some tricks and tips to make my food look appetizing (important for a food blog, right?!).

The other two speakers talked about finding your niche and just about life...

how to be tactful and stay true to yourself.

All I heard, I appreciated and learned from and can definitely apply to my food blog and my life.

And the theme verse for the conference...

Psalm 34:8 Taste and see that the Lord is good.

When I saw that this was the theme verse, I was thinking, "Really? I am truly in the right place!"

Vegetarian Black Bean Taquitos

2011-09-26T20:50:00.000-07:00

I am by no means a vegetarian (and apparently my husband is not either as this was not his favorite dinner) but I did have my vegetarian sister, Emily, over for dinner to give these a try and her and I both approved. Abby approved also!

Vegetarian Black Bean Taquitos

a recipe adapted from Our Best Bites

Ingredients

1 14 oz can black beans, rinsed and drained

2 tbsp salsa

1 garlic clove, minced

1/2 tsp cumin

1/2 tsp salt

1/4 tsp black pepper

2 tbsp fresh lime juice

1 10 oz box frozen spinach, thawed, drained, and chopped

3/4 cup frozen corn

1 diced red pepper

1 cup reduced fat Monteery Jack cheese

12 corn tortillas

guacamole and sour cream for dipping

Directions

Preheat oven to 425. Place a piece of foil on a cookie sheet and spray it with non-stick spray.

Place 3/4 cup beans in food processor or Magic Bullet with salsa, garlic, cumin, salt, pepper, and lime juice. Mix until smooth. Place mixture into a bowl and add all other ingredients, except tortillas, and mix together.

Warming up a few corn tortillas at a time,

place a couple heaping tablespoons of the mixture onto each one and roll them up.

Place the taquitos a few inches apart on the prepared baking sheet and cook for 20-25 minutes or until edges are crispy.

Enjoy!

*I only have the one picture. :( Apparently they were too good to waste time taking more!

These make great leftovers too.

I am linking up with...

Sharing Monday

Tasty Tuesday
A Little Birdie Told Me...

Friday Night Dessert Night #19: Fun-da-Middles

2011-09-09T21:32:00.000-07:00

Friday night dessert night has been tough for us lately. We have had a lot of parties to go to and lots of being out of town, so we have been eating the dessert others have made whenever we want! We have enjoyed every minute of it but...

time to get back on track!

This week was kind of back to normal (school started) and when I saw these cupcakes at the store, I knew Abby would be in love. I love to use cake mixes when cooking with Abby because she can do the whole thing on her own (kind of). Best Friend Radley was there to help!

They were super easy to make and the girls loved them!

I let them make quite a mess filling the tins. :)

With the cream in the middle there is no need to add frosting on top!

They taste just like a hostess cupcake.

Give them a try!

Mini Ricotta Chocolate Chip Muffins

2011-09-06T14:47:00.000-07:00

I started school today and Abby starts preschool next week. One of the things I have been up to in order to be ready for the days I work, is I have been baking and freezing for those mornings in a rush.

When I saw this recipe I knew it would be a hit and these little guys freeze well too!

Mini Ricotta Chocolate Chip Muffins

adapted from Gina's Skinny Recipes

Ingredients

2 cups cake flour

1/2 tsp baking soda

1/4 cup I Can't Believe It's Not Butter

3/4 cup sugar

3 large egg whites

8 oz fat free or low fat ricotta cheese

1/2 tbsp vanilla

1/2 cup semi-sweet chocolate chips (or more)

Directions

Preheat oven to 375 and grease muffin pans with non-stick spray.

Mix flour and baking soda and set aside.

Mix butter and sugar. Beat eggs and add it to this mixture. Add the ricotta and mix well.

Add flour mixture and vanilla and mix until combined.

Gently add chocolate chips and then pour into prepared muffin tins.

Bake for about 10 minutes (if making mini muffins) and 15 if making regular size muffins.

Makes 12 muffins or 36 mini muffins.

These muffins are light, fluffy and delicious!

I am linking up with...

Made from scratch Tuesdays

A Little Birdie Told Me...
Tempt My Tummy Tuesdays

Sunrise Orange Julius

2011-09-01T14:12:00.000-07:00

So I was watching the first episode of the Pioneer Woman on the Food Network and she made these delicious drinks for breakfast in adorable little mason jars and served them to the cowboys (sounds to good to be true!).

When I saw the drinks, I think called Sunrise Smoothies?, I thought they sounded good and I had some of the ingredients so I would give it a try.

My attempt reminded me of an Orange Julius and we have had them everyday since!

Sunrise Orange Julius

adapted from Pioneer Woman

Ingredients

equal parts of each of the following:

orange juice

pineapple juice

almond milk

ice (as much as you want)

Directions

Blend all together in a blender or a bullet.

Enjoy!

DIY Thursday

Sweet Tooth Friday

Fun For Kids Fridays

Pineapple-Ginger Steak Marinade

2011-08-29T15:53:00.000-07:00

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

Ingredients

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)

Directions

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...

Make A Food-E-Friend

A little birdie told me...

Mangia Mondays

Potato and Veggie Frittata

2011-08-23T15:10:00.000-07:00

Ahhh...it 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

Ingredients

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

Directions

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...

Tempt My Tummy Tuesdays

Tasty Tuesdays

Strut Your Stuff Saturday

Mangia Monday

Friday Night Dessert Night #18: Easy Pazookie

2011-08-14T20:26:00.000-07:00

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

Ingredients

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

vanilla ice cream

Directions

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...

Sweet Indulgences Sunday

Melt In Your Mouth Monday
So Sweet Sunday

Sundae Scoop

Make a Food-e-Friend

Mozzareli

2011-08-11T15:06:00.000-07:00

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!

Ingredients

Directions

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.

Lighter version of Lucille's BBQ Chicken Salad

2011-08-08T21:09:00.000-07:00

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

Ingredients

chopped romaine lettuce

chopped iceberg lettuce

low fat shredded cheddar cheese

chopped tomatoes

chopped avocado

healthier chicken nuggets

baked onion rings

light ranch dressing

bbq sauce

Directions

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.

Enjoy!

I am linking up with...

Made from Scratch Tuesdays

Tuesday Night Supper Club

Recipe of the Week

This Week's Favorites

2011-08-05T06:46:00.000-07:00

I love Greek food!

Beef Pitas and Tzatziki Sauce

from Shugary Sweets

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

Beer Biscuits

from Around My Family Table

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

Caramel Pumpkin Pudding Cupcakes

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.

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

2011-08-04T21:46:00.000-07:00

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

Directions

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...

Feasting in Fellowship Friday

Friday Potluck

Sweets For A Saturday

Strut Your Stuff Saturdays

Think Pink Sundays

Sweet Indulgences Sundays

So Sweet Sundays

Sundae Scoop

Muffin Monday

Abby Cooks: Pita Pizza for Two

2011-08-03T20:51:00.000-07:00

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

Ingredients

2 Whole Wheat Pitas

1/2 cup pizza sauce

1/2-1 cup mozzarella cheese

10 - 15 turkey pepperonis

Directions

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...

DIY Thrifty Thursday

Easy Healthier Chicken Nuggets

2011-08-03T08:22:00.000-07:00

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

Ingredients

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

Directions

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....

Crock Pot Baked Potatoes

2011-08-02T08:45:00.000-07:00

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

Toppings

Foil

Crock pot

Directions

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.

Delicious!

I am linking up with...

Made From Scratch Tuesday

Guiltless Alfredo Sauce

2011-07-31T20:04:00.000-07:00

My husband loves alfredo sauce but it is soooo bad for you!

I found this recipe at Our Best Bites and now I make it at least twice a month!

The recipe makes more than we can eat for one meal so I freeze half each time I make it.

It is easy to thaw (leave it in the fridge all day and then reheat)

and still tastes good the second time around.

Guiltless Alfredo Sauce

recipe from Our Best Bites

Ingredients

2 cups low-fat milk

1/3 cup low-fat cream cheese

2 tbsp flour

1 tbsp butter

3 cloves garlic, minced

1 cup parmesan cheese

Directions

Pour milk, cream cheese and flour into blender (I used my Magic Bullet and it worked perfect!).

Blend until smooth.

In a medium sauce pan, melt butter then add garlic. Simmer for about a minute.

Add milk mixture and bring to a simmer (stirring constantly).

Once simmering, reduce heat and allow to simmer without stirring for about 2 minutes.

Take off heat and add parmesan cheese.

Stir until smooth.

Cover and let sit for about 10 minutes before using. This allows it to get nice and thick!

Pour over some chicken and noodles or use as a dipping sauce.

I am linking up with....

Pink Lemonade C onfetti Cupcakes

Recipe Sharing Monday

Sharing Monday

Friday Night Dessert Night #17: Peanut Butter Ice Cream

2011-07-30T14:41:00.000-07:00

Oh me oh my!

So simple, only 4 ingredients needed!

And it tastes like an iced peanut butter cookie

(if that makes any sense at all!).
Not on the low cal plan, but only a few scoops won't kill you!

Peanut Butter Ice Cream

recipe adapted from yummly.com

Ingredients

1 2/3 cup whole milk

1 cup peanut butter

1/2 cup sugar

2 tsp vanilla

Directions

In a saucepan, mix together ingredients and cook on medium heat until smooth.

Add vanilla and stir completely.

Cool to room temperature.

Pour into an ice cream maker and leave the mix in there for about 20 minutes.

Transfer to an air tight container and pop it in the freezer.

Leave in the freezer for a few hours.

Scoop it out and eat it up!

I'm linking this recipe to:
Sweet Tooth Fridays
Strut Your Stuff Saturday
Sweets For A Saturday
Sweet Indulgences Sundays
Think Pink Sundays
Weekend Wrap Up Party
Weekend Show Off Party
Sunday Scoop Link to Party
More the Merrier Monday

This Week's Favorites

2011-07-29T09:39:00.000-07:00

I was out of town last week so this list is what I have found over the last two weeks!

I am always happy to find some new crock pot recipes.

Crock Pot Pizza Chicken

from Chi-town Cheapskate

Crock Pot Chicken Tortilla Soup
from Gingerbread Girl

I found tons of dessert recipes that sound like perfect summer treats!

from Gina's Skinny Recipes

Pina Colada Ice Cream

from Sweet Luvin in the Kitchen

Lemonade Pie

from Tidy Mom

Pineapple Yogurt Popsicles

from Homespun with Love

Peaches and Cream Popsicles

from Debbie Does Dinner Healthy

This one sounds like the perfect kid dessert!

PB & J Cupcakes
from Life's Simple Measures

This one is on the menu for next week!

Baked Chimichangas
from Six Sisters' Stuff

My husband is going to love these...

Buffalo Chicken Braids
from the Rickett Chronicles

And last, a breakfast that looks amazing...

Sweet Cinnamon Roll Breakfast Casserole
from Imitation by Design

I'm linking up with Friday Favorite Finds.

Chocolate Pudding Chocolate Chip Cookies

2011-07-27T15:52:00.000-07:00

My mother-in-law is coming over for dinner tonight so I needed to make a dessert with stuff I already had in the cupboard.
I saw some Pudding Cookies a few days ago and thought they looked delicious and I had enough of the ingredients, or a variation of some, to make them.

I have only used pudding in cookies one other time to make the Cookies and Cream Cookies that my family is now hooked on.

Since my experience with pudding in cookies has been good thus far, I gave it a go and they came out tasting tasty.

Chocolate Pudding Chocolate Chip Cookies

recipe adapted from Chef In Training

Ingredients

3/4 cup butter, softened

3/4 cup brown sugar

1/4 cup white sugar

1 box (2.1 oz) sugar free fat free chocolate pudding mix

2 eggs

1 tsp vanilla

1 tsp baking soda

2 cups white whole wheat flour

1 cup chocolate chips

Directions

Preheat oven to 350 and spray cookie sheets with non-stick spray.

In a bowl, mix flour and baking soda together and set aside.

Beat butter and sugars together until well combined.

Add pudding mix and beat again until mixed in.

Add eggs and vanilla and beat again.

Gradually add flour and baking soda, mixing slowly until well combined.

*I used my KitchenAid and threw it all in, turned it on low at first and then gradually sped things up.

Add chocolate chips and stir.

Using a small cookie scoop, scoop out dough and place on greased cookie sheet.

Bake at 350 for about 8 minutes.

This post is linked to...

Wow Me Wednesdays

These Chicks Cooked
Full Plate Thursday
DIY Thrifty Thursday
Sweet Tooth Friday
Friday Potluck
Feasting In Fellowship Friday

Healthier Sloppy Joe's

2011-07-26T14:47:00.000-07:00

Since I've seen this recipe, I have made it 3 times. Once for my whole, big family, and twice for my little family of 4 (well 3 cause Lu can't eat it yet!).

Each time everyone loved it and had no idea it was packed with veggies!

I only changed a few things to make it work for my family.

Healthy Crock Pot Sloppy Joe's

recipe adapted from Finding Joy In My Kitchen

Ingredients

2 cups finely chopped carrots

1.25 ground turkey

2 tsp minced garlic

1 medium zucchini, chopped

1 cup ketchup

2 tbsp white vinegar

2 tbsp brown sugar

garlic salt

Directions

Brown turkey until no longer pink. Season with garlic salt as it cooks.

Place meat in the crock pot, and put carrots, zucchini, and garlic on top.

Pour in ketchup, vinegar, and brown sugar and stir really well.

Cook on low for 6-8 hours.

Serve on whole wheat buns.

I am linking up with...

Tempt My Tummy Tuesdays

Made From Scratch Tuesdays

Tasty Tuesdays

A Little Birdie Told Me...

Turkey Enchiladas with Creamy Cilantro and Corn Puree

2011-07-25T15:07:00.000-07:00

A few weeks ago my husband and I celebrated our 6 year anniversary.

The night before our actual anniversary we went out to dinner (alone!) and then to our favorite place for milkshakes and ice cream sundaes.

The next day Abby was extremely sad that we were not having a party on the exact day we got married.

So we decided to have a mini party, just the 4 of us, right here at home.

I made these Turkey Enchiladas with Creamy Cilantro and Corn Puree I saw over at Shugary Sweets.

It was a delicious and healthy dinner that everyone enjoyed.

Turkey Enchiladas and Creamy Cilantro and Corn Puree

recipe adapted from Shugary Sweets

Ingredients

1.25 pounds ground turkey

1/2 cup yellow onion, chopped

1 cup salsa

1 cup whole kernel corn

1 tbsp cornmeal

1 tsp oregano

2 tsp groung cumin

1/2 tsp salt

1/4 tsp pepper

8 soft taco size flour tortillas

1 cup low-fat mexican blend cheese

1 cup whole kernel corn

1 cup fresh cilantro

1/3 cup skim milk

1/4 tsp salt

1/4 tsp pepper

Directions

Cook turkey and onion until turkey is brown.

Meanwhile, combine the last 5 ingredients in a food processor and blend until smooth.

Set aside.

Add salsa, corn, cornmeal and spices. Mix well.

Using a 1/4 cup measuring cup, place meat mixture in the middle of the tortillas, roll them up, and stick them in a 9 by 13 greased pan (I used non-stick spray).

Pour the puree over the top of the tortillas and sprinkle with cheese.

Bak covered fro 30 minutes, remove cover, and bake for about 10 more minutes.

Serve immediately with light sour cream and tomatoes.

I am linking up with...

Make a Food-e-Friend Mondays

Baked Onion Rings

2011-07-17T21:18:00.000-07:00

A long time ago I found a weight watcher recipe for baked onion rings.
I have changed it so many times that I don't even remember the original version.
Over the last few years, this is the recipe that makes my family happy.

Baked Onion Rings

Ingredients

1 large yellow onion

1/3 cup all purpose white flour

1/3 cup italian bread crumbs

1/4-1/2 cup egg substitute

Directions

Preheat oven to 400 and spray a cookie sheet with non-stick spray.

Put flour, bread crumbs, and egg substitute in three separate bowls.

Cut onion and pull apart into rings.

Take one ring and dip in flour, then egg substitute, then bread crumbs.

Repeat for all rings and place them on the prepared cookie sheet.

Bake for 10 minutes, flip, then bake for 5-10 more minutes or until golden brown.

This post is linked to:
Make a Food-e-Friend Monday
Melt In Your Mouth Monday
Mangia Mondays

Featured on Make a Food-e-Friend!

2011-07-17T20:52:00.000-07:00

I am so excited to be featured on

The Saturday Evening Pot's

Make a Food-e-Friend Monday!

Each Monday there is a link party that is always full of great meal and dessert ideas.
Before the party starts there is an introduction to a new blogger each week.
This way you can get to know the people you are sharing recipes with.
This week you can get to know me a little better so head on over and join the party.

Friday Night Dessert Night #16: Low Calorie Lava Cake in a Mug

2011-07-15T08:43:00.000-07:00

This is another Hungry Girl recipe I saw on TV. It is so quick and easy and is about 225 calories per mug. I made it earlier this week to test it out and fell in love!

Low Calorie Lava Cake in a Mug

Ingredients

3 tbsp devil's food cake mix

1 tbsp egg substitute

2 tbsp water

1 packet diet hot cocoa mix (look for the 25 calorie packs)

1 sugar free chocolate Jello pudding snack

whipped cream for topping

Directions

In a microwavable mug, mix the cake mix, egg substitute, water and cocoa powder until combined.

Add about 1/3 of the Jello and mix thoroughly.

Microwave for 1 minute.

Remove and stir in the rest of the Jello pudding. Stir completely and put back in the microwave for about 1 minute.

This is what it looked like when it was finished. At first I thought it was kind of sketchy looking but once I tasted it, I was hooked!

I added a few tablespoons of whipped cream and then ate it up!

I am linking up with...

Sweets for a Saturday
Weekend Wrap Up Party

Skinny Chocolate Chip Cookies

Sundae Scoop Link Party

Sweet Indulgences Sundays
So Sweet Sundays

This Week's Favorites

2011-07-15T07:18:00.001-07:00

We love anything pizza and when it's in a muffin...even better!

Pepperoni Pizza Puffs

from Dishes and Socks

I am always looking for new side dishes and when they are low-fat, that makes me happy!

Low-Fat Potato Salad

from Heidi's Recipes

A lower in fat chocolate chip cookie also makes me happy!

Can't wait to try these!

from Finding Joy In My Kitchen

And another lower in calories and fat dessert recipe I came across this week is...

Chocolate Chip Cookie Dough Frozen Yogurt

from Sweet Tooth

I am looking forward to trying this new crock pot recipe also!

Crock Pot Hawaiian Pineapple Chicken

from Six Sisters' Stuff

Enjoy your weekend!

I am linking up with Friday Favorite Finds at Finding Joy In My Kitchen.

Low-Fat Strawberry Nutella Muffins

2011-07-14T21:54:00.000-07:00

Just yesterday I saw these muffins over at Crumbs and Caos.

Instantly I knew I had to make them.

My mom is having gall bladder issues, which means she can hardly eat any fat, so I attempted to make these muffins as low fat as possible and they came out great!

Low-Fat Strawberry Nutella Muffins

recipe adapted from Crumbs and Caos

Ingredients

1 1/2 cups white whole wheat all-purpose flour

1/2 tsp salt

2 tsp baking powder

1/2 cup sugar

1/4 cup unsweetened applesauce

1/4 cup egg substitute

1/3 cup reduced fat buttermilk

1 tsp vanilla

1 cup fresh strawberries, chopped

1/3 cup Nutella

Directions

Preheat oven to 350 degrees and spray a muffin pan with non-stick spray.

Combine all dry ingredients in a large mixing bowl.

In a small bowl, combine egg substitute, applesauce, buttermilk, and vanilla. Whisk until well combined.

Add wet ingredients to the dry ingredients and mix well. Batter will be thick.

Fold in strawberries.

Fill each muffin cup half way then add about a teaspoon of Nutella. Cover the Nutella with more batter.

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

The original recipe made 9 muffins but I made 12 and they were still decent size.

I ate these this morning with a little iced coffee and was in heaven!

This post is linked to:
Friday Potluck
EKat's Kitchen
Weekend Showoff Party
Sweet Tooth Friday
Sweets for a Saturday
Weekend Wrap Up Party
Sweet Indulgences Sunday
Think Pink Sundays
Sundae Scoop Link Party
Sharing Sundays
So Sweet Sundays
Muffin Monday

Abby Cooks: Pepperoni Pizza Cups

2011-07-13T18:28:00.000-07:00

This is yet another Italian recipe from Abby. :)

Pepperoni Pizza Cups
recipe adapted from For The Love Of Cooking

Ingredients

reduced fat biscuits

2 % mozzarella cheese

turkey pepperonis

spaghetti or pizza sauce, jar or homemade (we made ours...see below)

Directions

Preheat oven to 350.

Spray a muffin pan with non-stick spray.

Stretch out the biscuits a little bit and put them in the muffin pan.

Put 1 pepperoni in the bottom of the each biscuit.

Put about 1/2 tablespoon of sauce on top of the pepperoni.

Our pizza sauce recipe is so good and easy:

1 small can tomato paste, 1 can tomato sauce, pizza seasonings

Then put about 1 tablespoon of cheese of top of the sauce.

Next, put one more pepperoni on top and sprinkle with a little more cheese.

Bake at 350 for about 15 minutes.

Serve with a side salad and enjoy!

This post is linked to:

Tasty Tuesdays

Tempt My Tummy Tuesdays
These Chicks Cooked
Wow Me Wednesdays
DIY Thrifty Thursdays
A Little Birdie Told Me...
Full Plate Thursday

BBQ Turkey Cups

2011-07-11T09:56:00.000-07:00

This is a recipe I usually cook during the school year on a day when I have to teach.

It is so quick and easy!

This summer it has proven to be a great thrown together meal on a day when I have stayed a little too long at the beach or at my sister's house and dinner was nearly forgotten.

BBQ Turkey Cups

reduced fat refrigerated biscuits

1 pound ground turkey

1/2 cup barbecue sauce

1 cup 2 % cheddar cheese

Directions

Preheat oven to 350.

Spray a muffin tin with non-stick spray.

Cook turkey until brown.

Add 1/2 cup barbecue sauce and stir until covered.

Abby likes hers with ketchup so I take a little turkey out and coat that

in ketchup for her and the rest in barbecue sauce for us.

Put biscuits in prepared muffin tins. I like to stretch them out a bit first and press them in the tins so there is a nice hole in the middle.

Sprinkle a tiny bit of cheese in the center of each biscuit.

Using a spoon, scoop a good amount of turkey mixture into the center of each biscuit.

Sprinkle the top with cheese.

Bake for 15-17 minutes or until the edges of the biscuits are brown and cheese is melted.

Serve with some fresh fruit and a side salad.

This post is linked to:

PB & J Ice Cream Sandwiches

Funfetti Pancakes for My Birthday!

2011-07-10T16:11:00.000-07:00

July 3rd was my birthday and, as usual, we were on vacation, spending the holiday weekend with my parents, 3 sisters, 2 brothers-in-law, my husband, and 5 kids (all ages 3 and under!).

It is always a crazy time!

For my birthday, and now every birthday from here on out, we made Funfetti Cake Batter Pancakes.

The 3 "big" kids helped me make them and they were delicious!

Funfetti Cake Batter Pancakes
recipe from How Sweet It Is

Ingredients

1 1/2 cups all purpose flour
2/3 cup yellow cake mix
1 tbsp sugar
3/4 tsp baking powder
pinch of salt
2 eggs
1 tsp vanilla
1-2 cups milk
sprinkles

Directions

Mix dry ingredients in a large bowl.
Add 1 cup milk, eggs, and vanilla. Stir until smooth.
The batter should look like regular pancake batter. Add more milk as needed.
Add sprinkles to batter and stir.

Using a 1/4 cup measuring cup, pour batter onto skillet and let cook.

Serve with syrup for dipping or right on top!

Delicious!

This post is linked to:
Make a Food-e-Friend
Sundae Scoop
Think Pink Sundays
Sweet Indulgences Sunday
Melt In Your Mouth Monday

This Week's Favorites

2011-07-08T07:20:00.000-07:00

Abby loves hot dogs so I thought these would fun to make for her sometime soon.

Hot Dog Cookies

form Making Memories with Your Kids

These two recipes have been added to my must try list for Friday Night Dessert Night.

Homemade Jam Ice Cream

from Pinay Cooking Corner

and

from Crumbs and Chaos

This bread looks delicious!

No-Fuss Focaccia

from Sweet as Sugar Cookies

And a crock pot recipe that I cannot wait to try...

Crock Pot Tex Mex Chili

from Gingerbread Girl

I am linking up with Friday Favorite Finds at Finding Joy In My Kitchen.

Abby Cooks: Easy Stromboli

2011-07-07T08:43:00.000-07:00

I am realizing a trend...

Abby only cooks Italian food.

This is another recipe she can make pretty much all by herself!

Easy Stromboli

Ingredients

1 loaf frozen bread dough

low fat or part skim mozzarella

turkey pepperoni

Italian seasoning

spaghetti/pizza sauce

Directions

24 hours ahead of time, allow bread loaf to thaw in the fridge.

Take dough out and let sit on the counter for about 1/2 hour to an hour before starting.

Preheat oven to 350.

Spray counter top with non-stick spray and then stretch the dough into a rectangle shape, about 9 by 13.

Sprinkle dough with Italian seasonings.

Sprinkle with cheese and lay out pepperonis.

She went a little crazy!

Roll into a tube (hers seems to stretch while she did it!) then place on a greased cookie sheet.

Bake for 30 minutes.

Slice and serve with sauce for dipping.

I'm linking up with DIY Thursdays.

Weight Loss and Exercise

2011-07-07T08:16:00.000-07:00

Seeing as how this blog is a motivation for me to get back to a pre-baby weight, I think it only fair that I share with you how much weight I have lost since I started this blog in March.

Though I am still not comfy enough to splash my actual weight across the internet, I will simply tell you this...

I have lost 16.5 pounds since March, putting me 4.5 pounds lighter than my pre-baby #2 weight!

That is NOT pre-baby #1 weight, but I am not sure I will ever get back there!

I have about 5 more pounds to go to be at a reasonable and healthy goal and I think signing up for a zumba class might just do the trick so that is what I have done!

Two nights a week I go to a zumba/aerobics/light weights exercise class. It is about an hour and fifteen minutes long and actually really fun!

I am by no means coordinated so it is quite hilarious, but my mom and sister (who has been going longer than I so is quite good at it!) go with me so it is fun to laugh while we work out together!

I'm linking up with A Hippo With A Headband.

Guilt Free Tortilla Chips!

2011-07-06T14:45:00.000-07:00

Chips and salsa is a serious weakness!
It is an appetizer and snack that is one of my absolute favorites.
The Hungry Girl has a great alternative to a bag of tortilla chips.
It is easy and only takes about 15 minutes to make.

Guilt Free Tortilla Chips

Ingredients

2 corn tortillas (per serving)
non-stick spray
salt

Directions

Preheat oven to 400 degrees.
Spray a cookie sheet with non-stick spray.
Cut each tortilla into 6 triangles.
Spread them out, not overlapping, on the cookie sheet.
Spray the top with non-stick spray (optional) and sprinkle evenly with salt.
Bake for 5 minutes, flip them over, bake for 4 more minutes.
Serve with some good guacamole and salsa!

*This snack is about 120 calories per serving!

I am linking this post to:
Wow Me Wednesday
These Chicks Cooked

Skinny Red Velvet Cupcakes

2011-07-05T14:44:00.000-07:00

We were on vacation for Friday Night Dessert Night this week, so I made some cookies ahead of time and took them with us.

We got home from vacation on the 4th of July, and because it's a holiday, dessert was a necessity.

Trying to keep within the lines of getting skinnier, I thought we would give these a try and make them patriotic while we were at it.

Skinny Red Velvet Cupcakes

recipe adapted from Gina's Skinny Recipes

Ingredients

1 1/2 cups cake flour
1 cup white whole wheat flour
1 cup sugar
1 tbsp unsweetened cocoa
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp white vinegar
1/2 cup unsweetened applesauce
1/4 cup butter, softened
1 egg
2 egg whites
2 tsp vanilla
1 1/3 cup reduced fat buttermilk
1 tbsp red food coloring

Directions

Preheat the oven to 350 and line the tins with cupcake liners.
In a large mixing bowl, combine flours, salt, cocoa, and baking powder.
In another bowl, beat sugar, applesauce and butter.
Beat in eggs and vanilla.
In another bowl mix together the baking soda and vinegar and set aside.
Add half of the dry ingredients to the egg mixture and mix well.
Add buttermilk and food coloring and mix well.
Add the remaining dry ingredients and fold in vinegar and soda mixture.
Pour into prepared muffin tins and bake for 20-25 minutes.
Top with low fat cream cheese frosting.

These cupcakes have 141 calories in each. I added about 1 tablespoon of Betty Crocker Cream Cheese Frosting to each adding 70 calories. This made each cupcake only 211 calories!

I hope everyone had a happy Fourth of July!

I am linking this post to...
Tempt My Tummy Tuesdays
Made From Scratch Tuesday
Tuesday Time Out
Tasty Tuesday
A Little Birdie Told Me...
Recipe of the Week
Wow Me Wednesday
These Chicks Cooked
Muffin Mondays
Friday Foods
Month Long Cupcake Party

This Week's Favorites

2011-07-01T17:08:00.000-07:00

Here are some of the delicious things I found this week.

I am looking for new dinner ideas and these two sound perfect!

Mexican Cheesy Pot Pie

from Debbie Does Dinner Healthy

Weekend Thick Pan Pizza

from Make Ahead Meals for Busy Moms

This would be an awesome activity and snack for me and Miss Abby to do together!

Root Beer Floats on a Stick

from Recipe Shoebox

I have no idea when or why I would make these, but they look AMAZING and someday I am going to give it a whirl.

Homemade Strawberry Twinkie Sandwiches

from Simply...This. That. And The Other.

I am linking this to Friday Favorite Finds at Finding Joy In My Kitchen.

Homemade Hamburger Buns

2011-06-29T14:21:00.000-07:00

I never thought I would be making my own hamburger buns.

When I saw this recipe I thought I would give it a try, just once, just for fun.

Now I am hooked.

They are so good, I don't think I can eat a burger (or sloppy joe's or a sandwich) at home without one!

40-minute Homemade Hamburger Buns

recipe from Finding Joy in My Kitchen

Ingredients

1 1/2 tbsp yeast

1 cup + 1 tbsp warm water

1/3 cup oil

1/4 cup sugar

1 tsp salt

3 cups white whole wheat flour

Directions

Combine the yeast and water and let stand for about 5 minutes until foamy.

Then add in the oil, sugar, and salt.

Add the flour, one cup at a time, stirring until all mixed in.

Knead the dough for about 5 minutes or until dough is easy to work with.

I like to stretch the dough out like below and then cut it into 10 even pieces.

Make the pieces as round as possible and then place on a lightly greased cookie sheet.

Cover with a towel and let stand in a warm place for about 20 minutes.

If I have more time, I allow to rise for about 30-40 minutes but 20 minutes works out fine.

Bake at 425 for 8-10 minutes or until golden brown.

Grill up some burgers or make some Sloppy Joe's and eat up!

This post is linked to:

These Chicks Cooked

Cast Party Wednesday

Wow Me Wednesday

Brown Sugar Barbecue Chicken in the Crock-pot

2011-06-27T16:41:00.000-07:00

Summer is here, the weather is hot, so we like to barbecue.
My husband sometimes gets home from work too late to barbecue so this is a great alternative.
This chicken is delicious all by itself, but would also make a great sandwich.

Brown Sugar Barbecue Chicken in the Crock-pot

Ingredients

1 lb. boneless, skinless chicken breasts (I used 2 large pieces of chicken)
1 can condensed tomato soup
3 tbsp brown sugar
1 tbsp worcestershire sauce
3/4 cup vinegar
1/2 tsp salt
1/4 tsp dried basil

Directions

1. Combine all ingredients, except chicken, in a bowl.

2. Place chicken in crock pot, pour mixture over chicken and mix well to coat pieces.

3. Cook on low for 6-8 hours.

4. Serve with some fries and veggies.

This post is linked to
Mangia Mondays
Make a Food-e-Friend Mondays

Friday Night Dessert Night #15: No Bake Cookies

2011-06-26T16:47:00.000-07:00

I have made these twice already and not always on a Friday! ;)

They are so easy and so good and bite sized!!!

Chocolate Peanut Butter No Bake Cookies

recipe from My Kitchen Adventures

Ingredients

1/4 cup unsalted butter

1 cup white sugar

1/4 cup cocoa powder

1/4 c 1% milk

1/2 cup peanut butter

1 1/2 cup oats (quick or rolled)

1 tsp vanilla

Directions

1. In a medium saucepan, combine butter, sugar, cocoa, and milk and bring to a rolling boil. Boil for 1 minute.

2. Take off heat and add in peanut butter, stirring until melted.

3. Add oats and vanilla and stir completely.

4. Drop by tablespoons, or small cookie scoop, onto wax or parchment paper. Allow to cool.

Makes about 24 bite sized cookies.

5. Eat up!

I store mine in a tupperware container and they stay good for about 4 days.

This post is linked to:

Sundae Scoop Link Party

A Little Birdie Told Me...

Made from Scratch Tuesdays

Homemade Lemonade

2011-06-24T16:56:00.000-07:00

This is by no means low calorie but we have never made homemade lemonade before and we have tons of lemons so we thought we should give it a try.

I am glad we did!

Best Ever Lemonade

recipe adapted from Random Thoughts of a Supermom

Ingredients

1 3/4 cup sugar

7 1/2 cups water

2 cups freshly squeezed lemon juice*

Directions

1. In a small sauce pan combine sugar with one cup water and bring to a boil.

Sugar will dissolve.

Allow to cool to room temperature and then put in the fridge until ready to use.

2. Meanwhile, squeeze lemon juice out of the lemons.

We used 8 lemons.

After squeezing the juice out, run juice through a strainer to get out all the seeds that snuck by!

3. Combine lemon juice, sugar mixture, and remaining 6 1/2 cups water.

Stir and serve over ice.

*The original recipe calls for 1/2 cup more water, 1/2 cup less lemon juice

but I like my lemonade just a little sour!

I'm linking up here...

DIY Thrifty Thursdays

Feasting In Fellowship Fridays

Sweets for a Saturday