Creamy Italian Sausage Chili

I was craving Corn Bread and Chili and I found a few different chili recipes. This one was wonderful! It's from favfamilyrecipes.com. Sure, it's not the healthiest dish in the book, but totally worth it. I guess some might consider it spicy. I didn't. But you can tone down the spices a little if you have sensitive taste buds. This chili tastes even better the second day.

Creamy Italian Sausage Chili
1 lb italian sausage
2 Tbsp. olive oil
5 garlic cloves, minced
1 can chicken broth
3 tsp. chili powder
2 tsp. oregano
2 tsp. cumin
1 Tbsp. paprika
1 Tbsp. parsley
salt and pepper to taste
2 cans diced tomatoes, lightly blended (I didn't blend them)
3 Tbsp. red wine vinegar
1/3 cup ketchup
1 can of each: black beans, pinto beans (I used kidney beans instead of pinto because I like them so much better), chili beans (I drained the black and kidney beans just a little)
1/2 pkg. of cream cheese

Start frying the sausage in a large pot. Add the garlic with some olive oil and brown. Once sausage is browned add the broth, spices, tomatoes, vinegar, and ketchup. Stir well and bring to a boil. Add the beans (do not drain) to the pot. Let the chili simmer for about half an hour. Lastly add the cream cheese and stir in until completely dissolved. It's especially good served with crackers or cornbread.

Here is the recipe for corn bread that I used from cupcakediariesblog.blogspot.com:

Corn Bread
1 1/2 c. flour
2/3 c. sugar
1/2 c. yellow corn meal
1 Tbsp baking powder
1/2 tsp salt
1 1/4 c milk
2 large eggs, lightly beaten
1/3 c. vegetable oil
3 Tbsp butter or margarine, melted

Directions
1. Combine flour, sugar, corn meal, baking powder and salt in a medium bowl.
2. Combine milk, eggs, vegetable oil and butter in a small bowl; mix well. Add to flour mixture and stir just until blended.
3. Pour into a greased 8-inch square baking pan. Bake for 30 - 35 minutes at 350 degrees. Serve warm with butter and honey for that extra bit of yumminess!

Pumpkin Pancakes

I have been trying to find some different kinds of things to eat for breakfast and I came across these at allrecipes.com. They were a big hit with my whole family. (Picture borrowed from google search. I'm not very good at making food look as good as it tastes).













Pumpkin Pancakes
1 1/2 cups milk (I used buttermilk)
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. (For smoother consistency, blend pumpkin in a food processor or blender with some milk first). Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. Batter will be thick.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Use a spoon to spread the batter flat on the griddle. Brown on both sides and serve hot with Cool Whip or syrup. We used just a little bit of Cool Whip Lite.

Ranch Crusted Chicken

This is a good alternative to my other Ranch Chicken meal. I don't measure anything out when I make this, but here is the original recipe I found online somewhere.

8 chicken Breasts
3/4 C. Crushed Corn Flakes
3/4 C. Shredded Parmesan Cheese
1/2 C. melted butter
1 Packet Ranch Dressing Mix

Preheat oven to 350.
Mix together corn flakes, cheese and ranch mix in a medium size bowl and set aside.
In a separate bowl melt butter.
Dip chicken breasts in melted butter then into dry mixture.
Place in greased baking dish and cook, uncovered for 45 minutes!



I use chicken tenders instead because they thaw faster, cook faster, and are more tender. Then I just crush up half a bowl of corn flakes and add half a packet of ranch mix and about the same amount of parmesan. With tenders you only have to cook them for 25 minutes or so. My kids love this!

Creamy Green Chili Enchiladas

I came up with this recipe by combining two others that I tried, and adding a little extra. No, it's not healthy. But it is really good and sometimes you just need some comfort food.

1 (8 oz) package cream cheese
1 C sour cream
1 can cream of chicken soup
shredded chicken (maybe 1.5-2 lbs? or however much you like. We like a lot.)
1 small package shredded colby jack cheese (or mexican cheese blend), divided
1 can diced green chilis, drained
corn tortillas
2 can green chili enchilada sauce
French's French Fried Onions

(I always half this recipe and use an 8x8 dish)

Soften cream cheese and mix with sour cream and soup. Spread in bottom of 9x13 baking dish. Combine shredded chicken with a handful of cheese (I know, I'm very specific in my measurements, right?) and the diced green chilis. Tortillas will crack apart if they are not warmed in a frying pan with cooking spray, but if I don't have time I just let them fall apart and we eat it like a casserole. Fill tortillas with chicken mixture and line in pan. Pour enchilada sauce over enchiladas and sprinkle generously with the remaining cheese. Top with french fried onions. Bake uncovered at 350 degrees for 30 minutes or until warmed through. (When I half the recipe I only do 20-25 minutes).

You could use flour tortillas as well. I don't usually like corn tortillas at all, but I like the flavor in this because it is rich and creamy and the corn helps balance it out. And you could change any of the amounts of the ingredients to your liking. Less cream cheese to make it healthier. More chicken to make it heartier. Etc. Enjoy!

Ginger Peach Smoothie

I got the idea from my 'Oxygen' magazine

Ginger Peach Smoothie

Ingredients:

Almond milk, vanilla unsweetened (*any milk is fine)

1 fresh peach

1/2 cup frozen peaches (if all you have is frozen, that works. Canned peaches (w/no sugar) okay too)

1 tsp fresh ginger

1 Tbls agave nectar

1/4 tsp cinnamon

dash of nutmeg

6 ice cubes

(*Vanilla protein powder is optional, 1 scoop)

-This serves 1-2 people, or 1 adult and 2 little people around here ;)

Don't forget to remove the peach pit, toss in blender. You can grate the ginger first if you don't think your blender will blend it smooth enough.

Enjoy!

Chicken Lettuce Wraps

*Note: I use conceptual cooking, so this recipe is from me. My measurements might not be accurate, so start with less and add more if needed. I was trying to do a home, healthy version of Pei Wei's lettuce wraps. The basic concept for chinese cooking is sweet and spicy, so if you don't have a recipe and you are in the mood for chinese, play around and experiment. I'm not a big "recipe" user, lol. I just like to see what can be pulled together, and I love trying to copy restaurant favorites ;). Having some fresh ginger around is what inspired this recipe.

Chicken Lettuce Wraps

Ingredients:

1/2 Tbls canola oil

3-4 chicken breasts (small-medium, and thin in size; if thick, try pounding first)

1/2 onion - 1 whole onion, white or yellow, minced

1/3 bunch green onions (aka scallions), trim off 3 inches from top & 1 inch from bottom

1/4 cup liquid aminos (Braggs), or lite soy sauce (Kikkoman's)

1/2 Tbls fresh ginger (pealed and grated)

1 clove fresh garlic, pressed

1 Tbls agave nectar (of course, sugar or honey can always be used instead)

1 Tbls stone ground mustard (with whole seeds intact)

1/2 Tbls Mexican hot sauce, of your choice

1/2 Tbls chopped walnuts

1/2 Tbls slivered almonds

1/2 tsp sweet paprika (or just paprika)

1 tsp onion powder

1/4 tsp red pepper flakes (or a 1/2 tsp chili pepper fusion, like I used)

Sea salt & pepper (to taste, but the liquid aminos has a lot of salt)

Bok Choy, 1 head

*I had pre-cooked chicken breasts I made earlier that day, so it made this pretty fast and easy to make. I seasoned them with salt, pepper, garlic powder, onion powder, and paprika, and maybe some thyme. I set my oven on bake at 375, and cooked them for about 25 minutes (it depends on thickness).

Prep: Mince onion (while oil heats on pan), and while onion cooks dice chicken breasts into small chunks. Than chop green onions, grate ginger and set aside for later (and chop walnuts if needed).

Heat canola oil in a medium/large saute pan on medium heat. Place onions in pan first and saute until soft (about 3 minutes) than add chicken. Than add your garlic, ginger, and all remaining ingredients, BUT wait to add green onions. Stir and heat through on low/med heat (depending on your stove and pan -you don't want to brown or burn anything) about 5-10 minutes. When onions become very soft and translucent add the green onions and cook for 5 more minutes, and stir often.

Serve hot (or cold) with Bok Choy, or ice burg lettuce.

This also works for a great to-go lunch the next day! :) Enjoy!!

Farafalle with Salsa Cruda

• 1 1/2 lbs. diced tomato's (Appx. 1 1/2 cans)
• Appx. 2 cloves of garlic
• 1/2 oz. of fresh basil (silvered) - I just used a bit of basil flakes
• 1/2 cup of olive oil
• 3 Tbs of balsamic Vinegar
• 1/2 tsp crushed red pepper flakes
• 1/2 lb. smoked mozzarella cheese (I've also used 1/2 smoked gouda & 1/2 reg. mozzarella before).
• 1/4 cup toasted pine nuts
• 1 lb Farafalle (bowtie) pasta
• 2 oz of Prosciutto (domestic is fine) (fried & chopped "crumbled")

Combine the tomatoes, garlic, basil, vinegar, oil and red pepper flakes, stir and let sit for at least 15 minutes. Cook pasta according to directions, drain, stir in shredded mozzarella (while pasta is hot) and combine, and then stir in tomato mixture. Pour into serving platter and top with toasted pine nuts and crumbled prosciutto and serve.

This is a very flavorful pasta. Of course I forgot to take a picture (I never remember). I'll have to add one next time I make it.

Italian Wedding Soup

*This soup is slightly more rich than I would prefer, but it is soooo good and very filling. Like the title of the soup describes, it is probably better for a special event or celebration. Its really good! I got it from 'food network', Ina Garten's 'Barefoot Contessa' show. Here is the link for the recipe. And I did cook it with the dry white wine (the alcohol burns off), but I don't really like the taste it brought, so you could leave that one out ;).

Making chicken stock is not too hard. With about 10 cups of water boil some chopped onions, carrots, celery, and a family size package of chicken (like the on sale $3 pack) legs/thighs/wings -roasted- (the bones add a lot of flavor) for about 45 minutes. Than, strain the broth and you have stock. You can reuse the leftover stuff a few more times to maximize its use (just add it to water and boil until you have your desired flavor of broth).

Italian Wedding Soup

Ingredients

For the meatballs:

• 3/4 pound ground chicken
• 1/2 pound chicken sausage, casings removed
• 2/3 cup fresh white bread crumbs
• 2 teaspoons minced garlic (2 cloves)
• 3 tablespoons chopped fresh parsley leaves (*I used Italian parsley; I think that's what she intended...)
• 1/4 cup freshly grated Pecorino Romano
• 1/4 cup freshly grated Parmesan, plus extra for serving
• 3 tablespoons milk
• 1 extra-large egg, lightly beaten
• Kosher salt and freshly ground black pepper

For the soup:

• 2 tablespoons good olive oil
• 1 cup minced yellow onion
• 1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
• 3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
• 10 cups homemade chicken stock
• 1/2 cup dry white wine (*I, Amy, say this is optional. Even though the alcohol burns off, I still don't like the taste so much)
• 1 cup small pasta such as tubetini or stars
• 1/4 cup minced fresh dill
• 12 ounces baby spinach, washed and trimmed

Directions

Preheat the oven to 350 degrees F.

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.

In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock (and wine) and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

Chicken Veggie and Arugula Pizza

*Don't worry, you don't have to make home made crust (I wouldn't even say I went that far. I used 'Bob's Red Mill' pizza crust mixture).

Chicken Veggie and Arugula Pizza

*Pre-heat oven to 425 degrees

*Roll/spread dough on greased pizza pan (or flat cookie sheet pan)

Sauce:

-6 oz. can tomato sauce

-1 tsp dried basil

-1/2 tsp dried cilantro

-1 tsp each: onion powder, garlic powder, salt

-1/2 tsp chili powder

-1/2 tablespoon agave nectar (or 1 tsp sugar)

-*I used 1/2 tsp dried parsley, but I was experimenting, so don't worry about using it if you don't have it

*Stir and leave out 1/4 cup (see topping), and apply to rolled out dough

Toppings:

-1/2 white onion, diced

-1 cup total of: chopped green bell pepper, red bell pepper

-1 small tomato, chopped

-2 cloves garlic, minced

-1 cup arugula

-1 tbls olive oil (to cook chicken and saute vegetables with)

-1 large, or two small chicken breasts, browned and cut up (season with salt and pepper while cooking)

-1/4 cup of earlier made pizza sauce

-3/4 cup shredded monterey jack or mozzarella (freshly shredded if possible)

*Add onion, bell peppers, tomatoes and garlic to chicken in saute pan. Add 1/4 cup sauce. Saute on medium heat for about 3 minutes.

*Sprinkle half of cheese first, after sauce, on the pizza dough. Evenly spread out arugula, and than add chicken and veggie mixture, and top with remaining cheese.

*Bake 15-18 minutes.

If you prefer to go vegetarian, just leave out the chicken and its still delicious!!

Popped Amaranth

Are you in the mood to try something new? If you are thinking, 'What is amaranth?', I don't blame you. Its not very popular in the US (crazy), but in South America it is like a super grain, even though it is actually a seed. It is very similar to quinoa, but not as bitter, and much smaller. Here is my favorite way to make it:

• Popped. Toast a tablespoon of amaranth seeds a time in a hot, dry skillet. Continually shake or stir until the seeds pop -be sure to put a (glass) lid over it while it pops. They should pop fairly quickly after they are put on the heat. If not, just try again and turn the heat up, but not too much.

I toast about 3 tablespoons per serving. Just toast one tblspn at a time though.

I add a little unsweetened, vanilla almond milk (which, by the way, if you haven't tried you have to try. So much better tasting than milk), agave nectar (or 100 % pure maple syrup), and cinnamon. Its sort of like eating rice puffed cereal, but crunchier and better tasting, and really good for you!

You have to try it!! Check it out next time you are in the store.

Fruit and Yogurt Smoothie

This is so super easy and delicious. And in my book, it's healthy. But I consider yogurt healthy, even though it has some sugar in it. And I use 100% juice, but it's sweet. So if you are crazy (eh, Amy) and don't want any sugar, I guess you could use water instead of juice and plain greek yogurt (does that stuff have sugar?)

Super-Yummy Fruit Smoothie
-Yoplait Vanilla yogurt (I've tried other brands and other flavors and this is the only one I like.)
-Frozen fruit such as peaches, strawberries, mangos, mixed fruit, etc.
-Fresh fruit if you have any such as bananas, blueberries, strawberries, etc.
-Juice such as orange juice or V8 Fusion.

I don't measure, I just add things until it looks good but I would say I only use about 1/4 C juice because I like it thick. And I use maybe 1/2 C yogurt or more. Then I add in as much fruit as I want. The amount in the picture made a full glass for me and two small glasses for the kiddos.

Homemade Pizza

Sometimes I come across a recipe that is so good I feel it is a shame not to share it with someone. Here is my newest one: Homemade Pizza

This is SO good. And you can make whatever kind of pizza you like. I’ve posted the recipe for this dough before with another pizza. It is so easy in a breadmaker. If you don’t have a breadmaker you would have to knead it by hand, but I’m telling you it’s worth it.

Pizza Dough
1 C warm water (95-105 degrees)
¼ C olive oil
2 T honey
3 ½ C flour (sometimes I use both white and wheat mixed, but I don’t really like just wheat)
½ tsp salt
2 T yeast (2 packets rapid-rise)

You put everything in the breadmaker in this order, making a little well in the flour for the yeast so it doesn’t touch the water yet. Then you set you breadmaker to the ‘dough’ setting and you start it. Mine takes 1 ½ hours to rise and what-not. Here are some instructions if you don’t have a breadmaker: http://www.fabulousfoods.com/recipes/article/46/17753

Once you have the dough made, let it cool a little and then roll it out on a floured countertop and put it on your pizza pan that has been sprinkled with cornmeal. Bake at 400 degrees for 10 minutes. Then add your toppings and bake for another 10-12 or until cooked through.

Another problem I had was the sauce. I hate store-bought pizza sauce so I tried a few different ones and I came up with this.

Pizza Sauce
½ onion, minced (sometimes I add more)
1-2 cloves garlic, minced
2 T olive oil
16 oz tomato sauce
2 tsp sugar
1 tsp dried oregano leaves
1 tsp dried basil leaves
½ tsp salt

Sautee onions and garlic in oil until cooked through. Add remaining ingredients and simmer for 15-20 minutes (or as long as it takes to get everything else ready). The original recipe called for a can of tomato paste, but I think it is way too rich with that so I leave it out. The sauce is a little runny, but I like it.

Then you can put whatever toppings you like. I usually use sausage (cook in frying pan while waiting for crust to cook and sauce to simmer), pepperoni, green peppers, mushrooms, mozzarella cheese and parmesan cheese.

I had a veggie pizza at Firehouse that was really good so I thought I would try something like that last time. I still put some sausage and pepperoni, just not very much. Then I piled it high with red and green bell peppers, mushrooms, and zucchini. It was really good. The pizza I had at the restaurant had tiny pieces of Canadian bacon or something on it and that was the only meat. It gave it a nice flavor. I might try that sometime.

I’ve also had this Garlic Ranch Chicken Pizza on this crust and it was also incredible. http://www.favfamilyrecipes.com/2008/07/garlic-ranch-chicken-pizza.htmlI chopped the tomatoes small, though. And I use rotisserie chicken because it’s easy and really, really good. Mmm.

Sugared and Spiced Nuts

Want a sweet holiday treat that is sooo easy (but fattening... a good fat though, haha)?

Spiced Nuts

1/2 c sugar

1/2 tsp of: nutmeg, cinnamon, and cloves (I didn't have cloves, so I used a 1/4 tsp of all spice)

1/4 tsp salt

8 oz of mixed nuts (I used unsalted whole pecans and whole walnuts; and I used about 1 1/2 cups)

1 egg white

Pre-heat oven to 350 (I had to do my oven at 325). Mix sugar, spices and salt in a bowl and set aside. Toss egg white with nuts until coated. Than toss in sugar and spice mixture. Stir evenly, than pour evenly across baking sheet. Bake 15 minutes (I baked mine 10 minutes; my oven is a convection oven) than break apart with a metal spatula and put back in oven for 5 minutes to dry out (I broke mine up than did 4 minutes, than broke them up and spread them out again and did another 4 minutes). Than, allow to cool for a minute, and than put on to a cool surface to cool and harden.

Enjoy!

Amy's Sweet & Spicy Cilantro Lime Chili

Amy's Sweet & Spicy Cilantro Lime Chili

1 tbls olive oil

Green pepper

Yellow Onion

3 Tomatoes (medium, or 2 large)

3 cloves garlic, minced

1 lb extra lean ground beef, browned

1/4 c beef broth

1 can red kidney beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 can black beans, drained and rinsed

1 can tomato sauce, 8 oz

1 can diced tomatoes (15 oz can)

1/2 cup habanero bbq sauce (or your choice of spicy bbq sauce)

(*option - use a packaged chili seasoning in replacement of following seasonings, like McCormicks chili seasoning packet)

Seasoning:

2 tbls chili powder

1 tsp cumin

1 tsp dried basil

1/2 tsp onion powder

1/2 tsp garlic salt or powder

1/4 tsp coriander

pinch cayenne pepper (*optional)

Sea salt & fresh ground pepper; to your taste preference

1 tbls honey

1/2 tbls fresh lime juice (about 1 lime)

1/3 cup fresh cilantro, chopped

Cheddar cheese, freshly shredded (about 1-2 cups)

Heat 1 tbls olive oil in a large sauce pan on medium heat. Rough chop green pepper, sweet yellow onion, and put in pan once oil is hot, but not too hot. While sauteing, chop 2-3 tomatoes and 3 cloves garlic, and add to mixture. Let saute for 10 minutes or until onions are translucent. While mixture is sauteing, cook brown beef on medium heat (I salt my beef a little while its cooking). Once browned, add beef to mixture as well as 1/4 cup beef broth.

Bring to a boil, than cook uncovered on low until moisture is almost gone, about 10 minutes. Than add: 1 can red kidney beans, 1 can pinto beans, and 1 can black beans, 1 can tomato sauce, and 1 can tomatoes. Stir in 1/4 cup habanero bbq sauce, 2 tbls chili powder, 1 tsp cumin, 1 tsp dried basil, 1/4 tsp coriander, pinch of cayenne pepper, salt and pepper (or after bbq sauce, stir in package of chili seasoning). Heat through and let simmer about 10-15 minutes, than remove from heat and stir in 1 tbls honey, 1/2 tbls fresh lime juice, and fresh cilnantro.

Shred cheddar cheese for topping. You can also have sour cream, oyster crackers, chopped green onions, minced white or red onion, etc. for toppings. Enjoy!!

Green Salad Medley

(Not the jello salad- that recipe is posted before this; I'm referring to the green lettuce salad ;)

We made this today for Samantha's baby blessing. It turned out really good! I sort of made it up as I went, so I've tried to recreate it. The proportions don't have to be exact.

Green Salad Medley Recipe

(*These proportions are for a large group -about 30 people)

Greens:

Romaine Lettuce, 1-2 heads (depending on size; 2 if small, 1 if big)

Baby spinach, about 6 cups

Mixed greens, 4-6 cups

-Gently toss greens together

Salad Topping Mixture:

Sliced gala apple,1 -sliced thin and small

Yellow bell pepper sliced, 1

Shredded Carrot, 2

Yellow onion, 1, sliced thin

Dried cranberries, 3/4 cup

Lemon juice (fresh squeezed), 1 tbls

Agave nectar (or honey), 1/2 tbls

Salt & Pepper, 1/2 tsp each

Thyme, 1/2 tsp

Paprika, 1/4 tsp

Tumeric, pinch

-Stir ingredients together in separate a bowl; let chill for 15-30 minutes before serving

Gently Toss into salad, and than add:

Strawberries, sliced, 1 cup

Feta cheese, 2/3 cup

Candied sliced almonds, 3/4 cup -*add at very end, right before dressing

Gently Toss once, than add:

Raspberry Orange Herb Vinaigrette Salad Dressing: *Let dressing chill first, about 20-30 minutes

Orange Juice, 1/3 cup

Lemon Juice, 3 tbls

Raspberries, 1/3 cup

Canola Oil, 3 tbls

Apple Cider Vin, 3 tbls

Red Wine Vin, 2 tbls

Sugar, 1/4 cup (or less if needed;... taste to test before adding more,?)

Garlic, 2 cloves, pressed

Chopped fresh cilantro, 2 tbls

Chopped fresh parsley, 2 tbls

Sea Salt & Pepper (fresh ground) -about 1 tsp each

Paprika, 1/2 tsp

Sweet Paprika, dash

Tumeric, pinch (or 1/4 tsp)

Gently toss into salad until coated evenly (pour first half of dressing than toss and pour other to half).

Puke Salad

Nice name right?

Its a type of jello pudding salad...

Whisk 1 small pkg of pistachio pudding with 1 can crushed pineapple. Then add container of thawed frozen whipped topping, 1 can drained pineapple tidbits, 1-2 cans drained mandarin oranges, 1-2 cups marshmallows, 1-2 sliced bananas, 1 container cottage cheese, etc... You can use any flavor or pudding-vanilla, lemon--and any variety of canned or fresh fruit.

(*See picture on next post)

Cranberry-Nut Couscous Salad

Cranberry-Nut Couscous Salad

Prep: 25 min + chilling

Ingredients:

1 package (10 oz) plain couscous (I used whole wheat couscous with mine)

1 cup dried cranberries

3/4 chopped green onions

3/4 chopped sweet yellow or red pepper

3/4 cup slivered almonds, toasted

(*I added about 1/2 of a tomato, diced)

1/3 cup lemon juice

1/4 cup olive oil

1/2 teaspoon paprika

1/4 teaspoon salt

1/8 teaspoon pepper

*You can also try using quinoa (pronounced "keen-waw") instead of couscous. It has a lighter flavor, but its still good. Plus, its a really healthy whole grain.

(pictured with quinoa)

Prepare couscous according to package. Transfer to large bowl; fluff with a fork. Cover and refrigerate for 30 minutes or until chilled

Stir in cranberries, onions, yellow pepper and almonds. In a small separate bowl whisk the lemon juice, oil, paprika, salt and pepper; pour over salad and toss to coat. Cover and refrigerate until serving. Yeild: 14 servings

Nutrition Facts: 1/2 cup equals 170 calories, 7 g fat (1 g sat. fat), 0 cholesterol, 45 mg sodium, 25 g carbohydrate, 2 g fiber, 4 g protein.

Mashed Cauliflower

I don't know if anyone watches 'Biggest Loser', but Jillian mentioned using cauliflower instead of potatoes for "mashed potatoes". Its a great alternative because its without all the starch of potatoes. I made it the next day, and I loved it!!

Instructions:

Cook cauliflower, drain. Blend with plain, unsweetened soymilk (or milk of your choice), sea salt & pepper, and about 1 tsp olive oil, in a blender (or food processor, or kitchen aid, etc.). Add fresh, chopped chives if you want, and voila!

One head of cauliflower serves about 4 people.

About 3/4 cup of milk per head of cauliflower, if you want to make more.

Salsa

1 can Mexican Stewed Tomatoes
½ can chopped Green Chilies
3 green onions
Cilantro (maybe 2 T or more)
1 jalapeno
1 clove garlic
½ tsp garlic salt
½ tsp cumin
½ Tbl worcestershire sauce
Juice of half a lime
3-4 fresh garden tomatoes

In a food processor, combine all ingredients EXCEPT the fresh tomatoes. I cut the onions and pepper into smaller pieces. If you want it spicy, leave most of the seeds in the jalapeno. If you don’t want it spicy, you can leave it out I guess. Or just remove all the seeds and the white insides. It’s really not that spicy that way. You could use a milder pepper as well. But I like it hot! Chop until you are sure the garlic and pepper are chopped small. I usually let my food processor run for quite awhile. I’ve never had a problem with it blending my salsa too thin. Pour mixture into a bowl. Peel tomatoes and chop small (with a knife, not in the processor). Add together and chill.

This recipe is halved, if you can’t tell. If you have a larger food processor you can double this recipe and make it easier. ½ Tablespoon is equal to 1 ½ tsp if you don’t have a ½ T measuring spoon.

I got this recipe out of a cookbook but I changed it a lot so I guess that makes it mine :) Maybe I should call it ‘Joanie’s Awesome Salsa’. The only thing I don’t like is that it calls for canned tomatoes but I don’t know how to get that flavor from scratch. And I put a lot of fresh tomatoes in as well.

My Mom's Brownies

I remember a time in my life when I was content to eat Brownies made from a box. I actually remember thinking, "what's the point of going through the trouble of making them from scratch when the box ones are so good?"

Well, I have now realized that crazy thinking was only because it had been so long since I had these. I couldn't count the number of times I helped my mom make these when I was growing up. She had the recipe memorized, which was a good thing because the actually recipe was faded so much it was illegible. Now I get to enjoy them with my kids. (My mom usually added walnuts to hers, but I hate nuts in them so I don't even know how much she added.)

Thai Chicken and Coconut Soup

• 1 1/2 Tbsp. Cooking Oil
• 1/2 small onion (chopped)
• 4 cloves garlic (minced
• 1 1/2 tsp. ground coriander
• 1/2 tsp. ground ginger
• 1/4 tsp. black pepper
• 1/8 tsp. cayenne
• 1 quart canned low-sodium chicken broth
• 2 cups (about a can) unsweetended coconut milk
• 3 tsp. Fish sauce or soy sauce
• 2 strips (3-inch long) lime zest
• 1/2 lb. egg fettuccine
• 1 lb. boneless (skinless chicken breasts (about 3) cubed
• 2 Tbsp. lime juice
• 3 Tbsp. chopped cilantro (optional)

In a large pot, heat the cooking oil over moderately low heat. Add the onion and cook (about 5 minutes). Add the garlic, coriander, ginger, black pepper, and cayenne; cook, stirring, for 30 seconds.

Add the broth, coconut milk, fish sauce, salt and lime zest. Bring to a simmer, stirring occasionally. Reduce the heat and simmer, partially covered, for 10 minutes.

Cook fettuccine until just done (about 12 minutes). Drain.

Saute chicken

Add the chicken to the soup and simmer until just done (1 1/2 minutes). Remove the pot from the heat and stir in the fettuccine, lime juice and cilantro (if using). Serve the soup in bowls with a fork and spoon.

Baked Ziti with Prosciutto & Peas

• 1/2 lb. ziti, penne or other tubular pasta
• 1 pkg. Alfredo Sauce Mix
• 2 cups grated mozzarella cheese
• 3/4 cup frozen peas
• 1/4 lb. prosciutto chopped (domestic is fine)
• 1/2 cup fresh bread crumbs

Preheat an oven to 425 degrees.

Cook pasta about 2 minutes less than the package instructions. Drain and rinse under cold running water. Set aside

Follow directions on Alfredo sauce mix. Stir in cheese, peas and prosciutto. Stir the pasta into the sauce and toss to combine.

Transfer the pasta and sauce to a casserole dish. Sprinkle with the bread crumbs. Bake until bread crumbs are golden and the sauce is bubbling, about 20 minutes. Let cool for 10 minutes before serving.

Pasta Annalisa

• 16 oz. Farfalle pasta
• 1 cup heavy whipping cream
• 3-4 chicken breasts (boneless, skinless)
• 2-3 cloves garlic, crushed or garlic slat
• 1 Tbsp. pepper
• 1/2 c. butter
• 1 lb bacon, crumpled
• 1/2 c. shredded Parmesan cheese
• 1 (12 oz) Lawry's Mesquite marinade with lime juice

Cook bacon in the oven (400 degrees, convection). Way less messy. Time varies (watch it) usually around 30 minutes. Allow to cool and then crumple.

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred. Set this aside. About a half hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, Parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkles a little bit more shredded Parmesan cheese on top.

Poulet Bon Femme (AKA White Grape Chicken)

• 6 boneless chicken breasts
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1 cup cheese grated (Colby Jack or Mozzarella)
• 3/4 cup white grape juice

Mix the soups, cheese and juice together. Place chicken in casserole dish. Pour sauce over chicken. Cover and bake at 325 degrees for 3 hours. Take cover off last 30 minutes of cooking. Serve over rice.

A friend from Arizona gave me this recipe. It is simple and good.

Bored of the Same Old Lunch?

I got so sick of eating plain lunchmeat sandwiches for lunch. So I thought of some other ideas.

Chicken Quesadilla
I use Rotisserie chicken from the store
Tostitos Queso Dip
Pepperjack cheese
Cheddar cheese
Tortillas
You can also add:
tomatoes
green onions
etc...

This isn't your everyday sandwhich...
Find the recipe here.

Another idea a ham and cheese salad. I use ham lunchmeat (or if I have some left-over ham from dinner sometime) and both mozzarella and cheddar cheese. I LOVE the onion vinagarette salad dressing from Sam's Club on that salad. You could also use chicken (rotisserie again) and ranch. Add carrots and celery and red pepper if you'd like.

Easy Steak Kabobs

1 lb sirloin steaks

1 medium bell pepper (an color)

16 medium mushrooms

1 tsp dried dill weed (or 1 T fresh chopped)

1 Tbl lemon juice

1 Tbl olive oil

1 Tbl honey mustard

1/4 tsp salt

1/4 tsp pepper



Preheat grill. Cut beef and pepper into 1-inch pieces. Cut mushrooms in half. On each of eight metal skewers, alternately thread beef, pepper, and mushrooms, leaving 1/4 inch space between each piece. In a small bowl, mix remaining ingredients. Brush on kabobs and grill 15-18 minutes, turning every 3-4 minutes, until beef is cooked to desired doneness. Easy and yummy!

Hawaiian Haystacks

I think most people already have some renditition of this recipe. I think we used gravy when I was growing up. But we've been enjoying this recently. The best part is it is really kid friendly. Dylan, who just turned one, LOVES it and eats all of it. I love that I can make one meal now instead of three. (Most of the time, at least)
Hawaiian Haystacks

2 cans cream of chicken soup

1 C chicken broth

2 C chicken, cooked and diced

Rice, cooked (we usually make 2 cups raw, which makes 4 cups, I think)

Any or all of the following:

Grated cheddar cheese

Chinese rice noodles (La Choy brand)

Bell peppers (any color, raw or cooked if you like)

Tomatoes

Peas (cooked)

Slivered almonds (toasted)

Chopped pineapple

Mix the soup, broth and chicken together in saucepan and simmer a few minutes. Cook rice and any toppings that need to be cooked. Serve chicken mixture over rice and top with toppings. It's great as leftovers as well.

Buttermilk Blueberry Pancakes

Buttermilk Pancakes

1 egg
1 C buttermilk
*2 T shortening (I don't put this in)
3/4 C flour (or more if you like thicker pancakes) (I use whole wheat flour)
1 T sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Blueberries (as much as you like) or chocolate chips or anything you like.

Mix together and cook on a skillet or whatever. Yeilds 10 small pancakes. These are really easy and really good.

Baked Sweet Potato Fries

This is one of our favorite things to make!  My 16 month old son Dax even eats them, as well as my husband.  They are healthy and delicious!!  Enjoy!

*The nice thing about making this is that the spices can vary.  You could simply use salt & pepper and they'd still be delicious! 

Baked Sweet Potato Fries

3-4 Sweet Potatoes, chopped into french fry size (peeling is optional)

1/4 cup olive oil (or canola oil -I've never tried, but it would work)

1-2 tsp chile powder

1/4 tsp cumin powder (*optional)

1/4 tsp paprika (*optional)

1/4 tsp coriander (*optional)

Pinch of cayanne pepper (1/4 tsp)

Dried rosemary sprigs (1 tbls -*optional; I leave out because kids probably won't like them)

Sea Salt & Pepper

Pre-heat oven to 400.  Place chopped sweet potatoes in mixing bowl and stir in olive oil.  Mix all your spices together, and sprinkle half of the spice mixture in the bowl, stir until pretty evenly coated.  Sprinkle rosemary sprigs across baking sheet.  Then spread fries evenly on a baking sheet and sprinkle remainder of spice mixture evenly across the top.  

Bake for about 30 minutes, until top starts to look golden brown.  *Be careful not to overcook or burn.  

Serve with ranch, or fry sauce.

Fry Sauce -stir together:

Light mayonnaise (or light canola oil mayonnaise)

Ketchup (or agave nectar ketchup)

1/2 tsp chile powder

Salt & pepper

Recipe Link

Hello Everyone,

I heard about a blog that is doing 365 days worth of crockpot meals. Some of them look really good.

http://365daysofcrockpot.blogspot.com/

Poppy Seed Bread

• 3 Eggs
• 1 1/8 Cup Salad Oil
• 2 1/4 Cup Sugar
• 1 1/2 Cup Milk
• 3 Cups Flour
• 1 1/2 tsp. Salt
• 1 1/2 tsp. Baking Powder
• 1 1/2 tsp. Almond Flavor
• 1 1/2 tsp. Butter Flavor
• 1 1/2 tsp. Vanilla Flavor
• 1 1/2 Tbs. Poppy seeds

Beat eggs, oil and sugar. Sift flour, salt and baking powder together. Add alternately with milk to eggs mixture. Add flavorings and poppy seeds. Bake at 350 for 1 hour.

Glaze (Mix together):

• 1 /4 Cup Orange Juice
• 3/4 Cup Sugar
• 1/2 tsp. Butter Flavor
• 1/2 tsp. Almond Flavor
• 1/2 tsp. Vanilla Flavor

Spoon over cool bread

Applesauce Cookies

My favorite cookies.

• 1 Cup Shortening
• 3/4 Cup Sugar
• 3 Eggs
• 2 Cups Applesauce (about 1 can)
• 1 tsp. Cloves
• 2 tsp. Soda
• 1 tsp. Nutmeg
• 1/2 tsp. Allspice
• 1 tsp. Salt
• 1/2 Cup Quick Oats
• 2 3/4 Cup Flour
• Chocolate Chips

Mix together and bake at 375 for 10 min.