Recipes

Mexican Pie

• 1/3 cup fat free milk
• 1/4 cup egg substitute (or 1 whole egg)
• 1 1/2 tablespoon taco seasoning, divided
• 1/4 teaspoon ground red pepper (leave out if you don’t want it too spicy!)
• 1 (14 3/4 ounce) can cream-style corn
• 1 (8.5 ounce) box corn muffin mix (such as Jiffy)
• 1 (4 ounce) can chopped green chiles, drained
• 1 (10 ounce) can red enchilada sauce
• 2 cups shredded cooked chicken breast
• 3/4 cup shredded white cheese

Instructions

1. Preheat oven to 400°.
2. Combine the first 7 ingredients (milk through green chiles), using just 1/2 tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.
3. Bake at 400° for 20-30 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done – it will be just barely set and golden brown – pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro and Cotija cheese.

Crockpot Cube Steak

Cube steak   (I used a family size pack)
2 cans (10.75 ounce size) cream of mushroom soup (only 1 can if you do not use a family size pack of cube steak) 1 envelope onion soup mix
3/4  cup water

Salt and Pepper to taste

Directions:

Place all ingredients in a crock pot. Cook on low all day. Serve over rice or mashed potatoes or with your favorite side dishes

Salted Carmel Pretzel Bark
2 sticks butter
1 cup brown sugar
mini pretzels
bag of milk choco chips
chopped pecans (optional)
sea salt or table salt

Preheat oven to 350
Line cookie sheet (with a rim) with foil.
spread pretzels on sheet
melt butter and brown sugar in sauce pan. Bring to a boil then stir until it gets thick.
Pour over pretzels. sprinkle with pecans if you want.
put in oven for about 5 min or so.
Remove from oven and top with chocolate chips. (you can let the carmel melt the chocolate or put them back in oven to melt.)
Spread chocolate with spatula.
Sprinkle with salt.
Put in freezer for a few hours to set, then break apart.

WARNING!! WARNING!!
EXTREMELY ADDICTING!!!!!


Honey Pecan Salmon
1/4 cup honey
1 TBL soy sauce 
4 teaspoons chopped pecans (or as much as you want! I like a lot!) 
Salmon Fillets (4) 

Preheat oven to 425
Sprinkle fish with salt and pepper 
Whisk together honey, soy sauce, and pecans. 
Marinate fish  for AT LEAST 15 min. (all day is perfect!) 
Put fish in a foil lined dish. Top with nuts and remaining marinade. 
Bake for 15-20 min or until fish is flakes, basting fish a couple times.  

Only 365 calories per fillet or 8 weight watchers  points!

Fruit and Yogurt Awesomeness
 32 oz of low fat vanilla yogurt (big container)
20 oz pineapple tidbits (drained)
(2) 11 oz cans mandarin oranges (drained)
1 jar cherries, cut in half
shredded coconut

Mix all together
Add as much coconut as you want! 
Keep in fridge!

So awesome!



Lemon Garlic Roasted Chickpeas
1 can chickpeas (garbanzo beans)
lemon juice
chopped garlic
olive oil
salt/pepper
garlic powder
basil (or any spice you want!)

Drain and rinse chickpeas
add the juice of 1 lemon and a couple cloves of chopped garlic.
Allow to marinate for at least an hour in fridge.

Set oven to 400
drain chickpeas but do not rinse them
spread on a cookie sheet (with sides) (sprayed with Pam)
drizzle with olive oil
sprinkle with salt, pepper, garlic powder, and basil.
toss with fingers
Bake for about 30-35 min. (40 min if you want them really crunchy)
toss and turn them a few times, about every 12-15 min.

GREAT snack for a party or just to have something to munch on!!!
Yum!!!

Crispy Edamame
1 (12 ounce) package frozen shelled edamame (green soybeans)
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
saltand pepper to taste.
Garlic powder or diced garlic to taste.

Heat oven to 400
Toss FROZEN edamame with all ingredients
spread out on sprayed cookie sheet (with sides)
Bake for 15 min
Set out to cool before serving.

GREAT snack for entertaining! I served them in little plastic punch cups!

Fruit Cups
You will need:
1 package Pillsbury sugar cookie dough
 8 oz package cream cheese, softened
1 lg container cool whip
Fruit of yuour choice (I used bluberries, raspberries, and kiwi)

Take cookie dough and roll into little balls and place in sprayed mini muffin pan.
Bake @ 350 for about 7-8 min.
Let cool and pop out on towel
Beat chrem cheese and cool whip together.
Put in large ziploc back and cut off the corner.
Pipe into sugar cookie cups.
Top each cup with 1 bluberry, 1 raspberry, and 1 cube of kiwi.
So good!! So pretty!! So gone!!!

Baked Oatmeal

THE NIGT BEFORE 

Beat together 1/2 cup  veg. oil

2/3 cup sugar

2 eggs

Then, mix in:

3 cups quick oats

2 tsp baking powder

1 tsp salt

1 cup milk

a handful of brown sugar (optional)

sprinjkle of cinnamon (optional)

Raisins (or any dried fruit..... as much or as little as you want)

Mix all together and set in the fridge overnight.

When you get up in the morning,

Bake at 350 for 30-40 minutes

So yummy and filling!

I like to add milk to mine!!

Grilled Peaches
Peel and slice as many peaches as you want. (I did 6 peaches for 3 people)
Place slices on top of squares of foil.
Put a pat (or 2) of butter on the peaches, sprinkle with brown sugar, drizzle with honey, and sprinkle with cinnamon.
Wrap in the foil and grill for about 10 min. (5 min per side)
Serve over ice cream.
To. Die. For.

Sausage, Potato, and Carrot Bake
2 turkey sausage links, sliced into bite sized pieces
4 cubed potato's
a few hand fulls of baby carrots
3 TBL EVOO
1TBL Balsamic Vinegar
1TBL seasoned salt
1 teaspoon Mrs. Dash garlic and Herb blend
1/2 spoonful of diced garlic

mix oil, vinegar, salt, Mrs Dash, and garlic in a bowl.
Drizzle over veggies in a baking dish.
cover and bake at 350 for 1 hr.
take out of oven and mix in turkey sausage,
Re-cover and bake another 15 min.



Italian Pasta and Bean Soup
Boil (6) cups of low sodium chicken broth and add any kind of noodles you want. (about 1 1/2 cups)
Once noodles are cooked, add (2) DRAINED AND RINSED cans cantillini beans and (1) can Italian diced tomatoes.  (DO NOT DRAIN)
Season with salt, pepper, basil, and oregano.
Sprinkle of reduced fat parm cheese if you want!

Lemon Garlic Tuna Burgers

Ingredients:

• 12 ounce can of tuna fish, drained and flaked
• 1/2 cup panko bread crumbs
• 1/4 cup finely chopped green onion
• 3 teaspoons dried parsley
• 2 cloves minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• juice of half a lemon
• 3 tablespoons sour cream
• 1 egg
• 4 of your favorite honey wheat buns (I used honey wheat sandwich thins)
• 1 tomato, sliced
• lettuce or baby spinach, if desired

Directions:

Preheat oven to 400 degrees F.

Combine tuna, bread crumbs, onion, parsley, garlic, salt, pepper, lemon juice, sour cream, and egg in a medium bowl. Mix well and form into 4 patties.

Place patties on a greased baking sheet and bake for approximately 20 minutes.

Serve burgers on toasted honey wheat buns topped with lemon sour cream*, a tomato slice and lettuce or baby spinach. Enjoy!

Coconut Banana Smoothie
2 whole bananas (raw or frozen)
1 can coconut milk, lite.
1 TBS vanilla
2TBS honey
1 cup plain greek yogurt

Chicken and White Beans
- 2 chicken breasts, cut up
- 1 package of turkey sausage, sliced.
-2 cans white (Northern) Beans
- 2 cans Italian diced tomatoes
- diced garlic....as much as you want!
-Italian seasoning.....as much as you want!
-onion powder.....as much as you want!
-Parm Cheese.....as much as you want!

Mix all together in a bowl.
Put in a baking dish.
Bake at 375 for 35 min.
Take out.
Sprinkle with Parm cheese
Put back in for 10-15 min.

YUM!



BEST BROCCOLI OF UR LIFE!
1-2 bunches of broccoli
olive oil
salt
pepper
diced garlic
lemon juice
parm. cheese

~ Chop broccoli into florets
~put in baking dish or on cookie sheet
~drizzle with olive oil to coat
~add salt and pepper to taste
~add as little or as much garlic as you want
~toss together with your hands
~bake on 425 for 20-25 min
~once out of oven, drizzle with lemon juice and sprinkle with parm cheese.
SO GOOD!!!!!!

Baked Southwest Egg Rolls
(to DIE for!!)

1 package frozen spinach, thawed, and squeezed dry.
2 cups reduced fat mozz. cheese
1 can corn, drained
1 can black beans, rinsed and drained
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)


Directions:
In a large bowl, combine everything but the egg roll wrappers.  Mix well to blend.  Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center.  Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center.  Continue rolling into an egg roll shape until a small part of the remaining point is still free.  Dip a finger in water or beaten egg and lightly brush on the edges of the free corner.  Finish rolling and press to seal closed.  Repeat with the remaining wrappers and filling.
Preheat the oven to 425˚ F.  Lightly oil a baking sheet with cooking spray.  Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray.  Bake for about 15 minutes, or until lightly brown, turning halfway through baking.  Serve warm with salsa.

Jambalaya
(for those who like it....HOT!)
- Coat a pan with EVOO

-Saute a chopped green pepper until soft.

-Add an undrained can of diced tomatoes, Zatarans Jambalaya mix, 1/2 teaspoon red pepper flakes (leave out if you dont want it too spicy!), 1/8 teaspoon cayenne pepper, 1/4 teaspoon dried oregano, and 3 cups of water.

-COver and bring to a simmer for about 15 minutes.

- Add a can of rinsed and drained black beans and sliced turkey sausage. Cook about 10 minutes.

-Add some thawed frozen shrimp. Cook until shrimp are pink!



Quick and Easy Breakfast Burrito

Yummy and only 300 calories!

• 1 whole wheat tortilla
• 1 brown egg, scrambled in microwave for 1 min, with salt and pepper
• real bacon bits, sprinkle
• crumbled feta cheese, sprinkle

Breakfast Chocolate Banana Smoothie

• (1) frozen banana (I buy a bunch of bananas, slice them up, put each one in a ziploc bag and toss in freezer!)
• 1 cup 1% milk
• 1 splenda packet
• 1 sprinkle of apple pie spice (or whatever you want!)
• 1 tablespoon of cocoa powder
• BLEND AND ENJOY! ONLY 200 CALORIES!!

Cowboy Chow
throw all the ingredients in a crockpot, set on LOW , 7-8 hrs and enjoy on top of cornbread! Or in a tortilla! Or brown rice! Or on top of fritos! or by itself! Top with taco toppings....like tomatoes, sour cream, lettuce, cheese, ect.....

a few chicken breasts, raw or frozen, or  chicken tenders
1 cup salsa
1 cup BBQ sauce
1 can corn, drained
1 can black beans, rinsed and drained
1 can pork and beans

Chicken Caesar BLT Wrap

• 1 can chicken, drained
• 2 TB lite mayo
• Garlic powder, as much as you want!
• salt/pepper to taste
• 1/2 to 1 cup shredded iceberg or romaine lettuce
• 1 Roma tomato, diced
• real bacon bites or a few slices bacon crumbled
• 2 TB parm cheese

Mix all together and serve on whole wheat tortillas or bread or toast! Yumo! I serve with Greek potatoes! (see below!)


Buffalo Chickpea Burgers
(Very different, but VERY good!!!! )
- 1 can chickpeas, drained.
- 7 saltine crackers
-1 egg
-1/2 cup hot wing sauce
-1/2 cup shredded cheddar cheese
-1 tsb garlic powder
-1 small onion, grated.

-Mash up chickpeas. This is kinds hard. Take out your aggression! I used my hands, a potato masher, and a fork. if you can find an easier way to do this, LET ME KNOW! I had some hunks of chickpeas in my burgers and it was fine!!
-next, combine all ingredients.
-Heat up a skillet with a little oil or spray with pam.  make sure it it HOT.
- make mixture into patties and lay in pan. I put 3 in a pan at a time.
-cook on both sides about 7-8 minutes. They dont hold up "perfectly" but still taste great!
-when crusty and brown on both sides, put on a toasted bun!

LOVE them and SOOOOOO healthy!! Enjoy!

DILL VINAIGRETTE
I was making a simple salad the other day (ok...I was cleaning out the fridge!) and wanted to make an equally simple dressing. So I made this. I heart dill. Hope you do to! Enjoy!

1/4 cup vegetable oil

2 tablespoons red wine vinigar

1 1/2 teaspoons white sugar

1/2 teaspoon dried dill weed

1/8 teaspoon salt

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

1/8 teaspoon dry mustard

1/8 teaspoon ground black pepper

Combine all and shake up or blend. Chill for just a bit and enjoy on any salad!!
I also use this to marinate chicken and seafood! Its great on salmon!

Strawberry Nutella Cresent Rolls
WARNING! WARNING! EXTREMELY ADDICTIVE!!
- 1 package of reduced fat cresent rolls
- 4 strawberries, quartered. (or more!)
- nutella spread

-Seperate crecent rolls into triangles.
- place a spoonfull of Nutella on the long end of the cresent triangle.
- place a strawberry slices on top of Nutella.
- Roll up, pressing seams together so nothing leaks out!
- bake at 350 for 15 min.

AMAZING.

Bacon and Spinach Pizza
- Great value refridgerated pizza crust
- 1 c. ricotta cheese
-1 tsp garlic powder
-salt/pepper to taste
-torn up baby spinach
- grape tomatoes sliced (about 7)
-cooked and crumbled bacon
- mozzarella cheese

-Unroll pizza crust on sprayed pan. Spread out with fingers, starting in the middle.
- Mix ricotta cheese, garlic powder, salt, and pepper. Spread on pizza crust.
- top with torn spinach, sliced tomatoes, bacon, and mozz cheese.
-Bake at 375 for 20 min.

Caprese Kabobs with balsamic vingerette

- Fresh mozz. balls

- Fresh basil leaves

- Cherry tomatoes

-1/4 c. olive oil

-1/3 c. balsamic vinegar

- 1/2 tsp. dried thyme

-1 tsp. sugar

- 1 clove garlie diced

- black pepper

-thread cheese, basil leaves, and tomatoes on skewers. Mix dressing ingredients and drizzle over kabobs. Chil in fridge for a coupld hrs, turning occasionally. SOOOOOOOOOOOO good!!!!!

Overnight Pumpkin Oats
(no cooking involved!)

~ 1/3 cup old fashioned oats

~ 1/3 cup milk (skim, 1% or 2%)

~1/2 cup plain nonfat yogurt (or you could use any flavor you want that would go good with pumpkin)

~ 1/4 cup canned pure pumpkin

~ a bananna

~ sprinkle of pumpkin pie spice (I used apple pie spice...it's all I had)

~ sprinkle of brown sugar or maple syrup in the morning.

Mix all ingredients together. Cover and put in fridge overnight. Top with a lil brown sugar or maple syrup and enjoy in the morning!!

If you like oatmeal (like me!) check out this gal's blog! I got the recipe from here and would like to try some of her others! Enjoy!!

http://www.katheats.com/?page_id=3889

Greek Potatoes with Lemon Vinaigrette

• 1 1/2 cups olive oil
• 6 tablespoons fresh lemon juice
• 1 large shallot, chopped
• 2 cloves garlic, chopped
• 2 tablespoons chopped fresh oregano, or 1 tablespoon dried
• 1 tablespoon chopped fresh Italian parsley, plus more for garnish
• Salt and freshly ground black pepper
• 3 pounds large russet potatoes, cleaned, each cut lengthwise into 6 wedges
• 1/2 cup chicken stock or canned low-sodium chicken broth

Directions

-Preheat oven to 425 degrees F.

-Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend; season with salt and pepper.

-Toss potatoes with 1/2 cup vinaigrette on a heavy, large, rimmed baking sheet. Reserve the remaining vinaigrette.

-Pour chicken stock around potatoes and season potatoes with salt and pepper.

-Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Transfer to a serving platter and drizzle with the remaining vinaigrette and more chopped parsley.

Homemade vegetable fried rice

Ingredients

• 2 cups Steamed Long Grain Rice, Prepared As Directed On Package
• ⅓ cups Vegetable Or Chicken Broth
• 3 Tablespoons Low Sodium Soy Sauce
• 1 teaspoon Grated, Fresh Peeled Ginger
• 1 teaspoon Dark Sesame Oil
• ¼ teaspoons Salt
• 2 teaspoons Canola Oil, Divided
• 4 whole Eggs, Lightly Beaten
• 2 cloves Garlic Chopped
• ¼ cups Green Onions, Thinly Sliced
• 2 cups Mixed Frozen Veggies, Thawed (carrots, Green Beans, Peas Or Your Favorite)
• Cooking Spray

Preparation Instructions

Combine broth and next 4 ingredients in a medium bowl; stir with a whisk. Set aside
Heat 1 teaspoon of canola oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add beaten eggs; cook, stirring constantly, 1 minute or until scrambled. Remove egg from pan.
Heat remaining 1 teaspoon of canola oil in pan. Add the steamed rice; cook, stirring occasionally, 3 minutes or until thoroughly heated. Add vegetables, broth mixture, garlic and green onions; cook 1 minute or until thoroughly heated. Then add scrambled eggs and heat through.

TUNA SALAD WITH DILL

1 (6 ounce) can tuna in water. Do not drain.
1/4 cup diced celery
1/4 cup chopped fresh dill weed (if you use dried, dont use as much)
2 tablespoons chopped fresh parsley (if you use dried, dont use as much)
2 tablespoons thinly sliced green onion
2 tablespoons fat-free mayonnaise
2 tablespoons plain low-fat yogurt
1/2 teaspoon prepared Dijon-style mustard
1 spoonfull of sweet pickle relish (optional)

Mix all together!!! Enjoy!!!

Bacon and Cabbage salad

• 1 head cabbage or a bag of shredded cabbage
• Bacon. NOT turkey bacon. As much or as little as you want. Cut up in pieces.
• 1 green pepper. Chunked.
• 3-4 stalks of celery. Chunked.
• Minced garlic. As much or as little as you want.
• 3 TBL apple cider or white vinegar
• 1/2 tea. salt
• 1 tea. pepper

- Cook bacon and set on paper towel to drain. Reserve bacon fat. (AT LEAST 1 TBL)

- Add green pepper, celery, garlic, and shredded cabbage to bacon fat.

- Cook until desired tenderness.

- Pour in bowl and add vinegar, salt, and pepper.

- Toss.

- Serve warm.

Mexican Lasagna

• 2-3 chicken breasts cut up into bite size pieces
• 2 TB olive oil
• can of sweet corn (don't drain)
• can of black beans (don't drain)
• 1/2 packet of taco seasoning
• 4-6 flour tortillas
• 3/4 c. salsa
• finely shredded mozzarella cheese (a few hand fulls)
• crushed frito's (a few hand fulls)

Directions:

• Preheat oven for 350
• cook chicken chunks in olive oil until no longer pink. (you could also shred chicken as well)
• add garlic.
• add corn, black beans, salsa, and taco seasoning.
• Cover and simmer on medium heat for 10 min.
• line bottom of baking dish with flour tortillas (I used 3 on the bottom)
• spoon chicken and bean filling on top.
• top with shredded mozz. cheese (couple hand fulls) and crunched up fritos (about a hand full)
• add another layer of flour tortillas (I used 2)
• spoon chicken and bean filling.
• Top with mozz. cheese and fritos.
• bake for 15 min.

Sooooooo yummy and low-cal, if you use the cheese and fritos sparingly. Enjoy!!



Easy Shrimp Stir-Fry
easy, healthy, and good!!

Ingredients:

1 bag frozen stir-fry veggies

1 bag frozen raw shrimp

3/4 c. water

2-3 TBL low sodium soy sauce

2TBL cornstarch

1 tsp garlic powder

1/2 tsp ground ginger

diced garlic (as much as you want)

1/4 c chopped peanuts

Mix water and cornstarch until dissolved.

Add soy sauce, garlic powder, and ginger.

Set aside. 

Stir-fry veggies in a little olive oil until crisp tender. 

Add shrimp and garlic. 

Cook for 5 min or so. 

Add soy sauce mixture and peanuts

Bring to boil and let thicken. 

ENJOY!!

Glazed Corn Beef
Soooo good! Takes a while, so I usually make this on Sunday's!

Ingredients

• 4 1/2 pounds corned beef, rinsed
• 1 cup apricot preserves
• 1/4 cup brown sugar
• 2 tablespoons soy sauce

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook the corn beef as directed on the package. (boil for a couple hrs.)  Once done boiling, take out of water and pat dry with paper towels.  Place in glass baking dish.
3. In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.
4. Bake uncovered at 350 degrees , 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
5. Slice corned beef across grain and serve.

Pasta with spinach, bacon, and tomatoes

I love this dish! Sooooo good!!! Easy and healthy and tons of flavor! Hope you like!

Ingredients

• 1 (12 ounce) package penne pasta (or any pasta...I have used all kinds!)
• 2 tablespoons olive oil, divided
• 6 slices bacon, chopped (Turkey bacon works GREAT as well!)
• 2 tablespoons minced garlic
• 1 (14.5 ounce) can diced tomatoes (I used italian diced tomatoes!)
• 1 bunch fresh spinach, rinsed and torn into bite-size pieces

Directions

1. Cook pasta.
2. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
3. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the bacon and tomato mixture.

Cranberry-Pineapple jello

Ingredients

• 1 (20 ounce) can DOLE Crushed Pineapple, in juice
• 2 (3 ounce) packages JELL-O Raspberry Flavor Gelatin (OR any flavor you want!)
• 1 (16 ounce) can whole berry cranberry sauce
• 2/3 cup PLANTERS Walnut Pieces (I leave these out cause we don't like walnuts...)
• 1 DOLE Apple, chopped

Directions

1. Drain pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups; pour into saucepan. Bring to boil. Pour over gelatin mixes in large bowl; stir 2 min. until completely dissolved.
2. Stir in pineapple, cranberry sauce, nuts and apple. Pour into a dish and refrigerate 2-1/2 hours or until firm. (You can also pour into little punch cups or cupcake liners!)

Green Beans with Cherry Tomatoes

This is our favorite side dish! It's easy, quick, and delish! Enjoy!

Ingredients

• 1 1/2 pounds green beans, trimmed and cut into 2 inch pieces. I sometimes use the frozen, steamfresh whole green beans. They are faster and work just as well!
• 1 1/2 cups water
• 1/4 cup butter
• 1 tablespoon sugar
• 3/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons chopped fresh basil. I don't always have fresh basil, so dried works great too!
• 2 cups cherry tomato halves or grape tomatoes. (Don't cut the grape tomatoes in half)

Directions

1. Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.  (Unless you use frozen...then just pop in microwave)
2. Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

Lemon Cookies (by: Lindsey)
 
I’ve been dying to share with you the easiest, most simple cookie recipe. I’m a sucker for cookies and I don’t even know why. Perhaps it’s because my mother instilled this in me. Just like all those lovely characteristics our parents instill in us, you know, our morals and values.  Okay I lost you, but really my mom is the reason I love cookies.  She makes the most remarkable chocolate chip cookies. (I agree. hands down. THE BEST. -J)  You might wonder why I do not share this recipe instead, its because its really not mine to share and I don’t think anyone could attempt to make “her” cookies. Okay, that’s sooo not cool, I realize.  I’ll share later, but right now, listen and learn while I’ll tell you how to make this  delicious lemon cookie I’m eating right now.
 
 1. Buy a package of Lemon Cake mix.  Duncun Hines, Betty Crocker, Store-Brand, I don’t care.  Get the one 
on sale.
(FYI..... this recipe works for ANY CAKE MIX FLAVOR! Red velvet is awesome!!!)
 

 2. Make sure you have 2 eggs and don’t lay them on the counter. They will roll off. Happened twice in the last two days for me….you would think I would learn.  I’m thinking my counter might not be level? Is this possible? 

 3. Dig out the vegetable oil, behind the olive oil and have 1/3 cup ready to go.

    4.Lemon Extract- 1 teaspoon, if you have it great, if not its okay. They’ll still have the lemon flavor.

  5. Powdered sugar.  Just a cup or so. 

Okay you ready, “hands in” Shout, “BREAK!”  Oh my- get me outta this house….  I apologize for that nonsense.

Preheat oven to 350. Pour the lemon cake mix, vegetable oil, lemon extract into a bowl. Crack those eggs, or scoop up from the floor if they fell off your unlevel countertop…ehhhhhh gross, you will never eat my cookies now will you?

Stir in those eggs in with the rest of the ingredients and BAM! Done. 

Only one step and you didn’t even need a mixer.  Just a whisk or fork.  

Make 1 ½ inch balls, seriously you need to measure them, get out the measuring tape.  Believe me- Jess does.  (LOL. For the record....I DO NOT measure my balls. -J)

Roll the balls until covered like confetti with confectioner’s sugar aka powdered sugar.  Is that where they got that word- confectioner from confetti?  That would be my logical guess.  But perhaps, I’m not always logical. (Correct. lol. -J)    Place them on the cookies sheet and pop them in the oven. 

For how long?? You ask……..thanks for asking, this is THEEEEE most important component of today’s lesson.  

“The key to being a “good” cookie baker is knowing when to take the cookies out of the oven”- (Mama Beckstedt, 1998)  (Im gonna have this quote painted on my wall. It's that true. -J) APA citation and all people.

 My oven (all ovens distribute heat differently), I leave them on the bottom rack for 4 minutes and gosh darn, set the microwave timer for 4 minutes. it.  JUST DO IT, please. Nothing is worse than burnt cookies.  After four minutes, move the cookies up to the top rack for an additional four minutes.  FRIENDLY REMINDER- SET THE MICROWAVE TIMER AGAIN.   You’ll have to experiment with your oven.  Discovery is a highly research-based learning method that I feel will best help you be the most successful cookie baker.  Good luck and let me know how it goes. (Im gonna try this weekend! Love anything lemon flavored! Thanks friend! xoxoxo -J)

Sloppy Joe's (By: Jess)



I found a GREAT recipe for homemade sloppy joe's! My husband loves these, but I never liked the canned version...or anything canned for that matter! This version is easy, healthier, and (I think) taste's better!!! Enjoy!!  (I have always wanted to try this with ground turkey....if I do, I'll let you know!)

Ingredients

• 1 pound ground beef
• 1 cup ketchup
• 1/4 cup water
• 2 tablespoons brown sugar
• 2 teaspoons Worcestershire sauce
• 2 teaspoons ground mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 4 hamburger buns, split

Directions

In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. Serve on buns.

(Also...these are GREAT the next day as leftovers!)

 

 

Thai Chicken Pizza (by: Lindsey)

My husband does not like homemade pizza.  I, on the other hand, love pizza.  So in order to satisfy my taste buds and his, I have to get creative with pizza ingredients.  And with a little help from my go to website, http://www.allrecipes.com/,  (this is also my FAVORITE recipe website as well! Thanks to Lindsey for introducing it to me! -J ) I've worked this into the monthly pizza rotation and it's a hit:) Do try.

What you'll need:

12 inch pre-baked pizza crust (pillsbury pizza dough)
1/2 cup prepared Thai peanut sauce (in the aisle next to asian spices)
2 TBSP  peanut butter
2 cups shredded chicken (I use the Rotisserie cooked chicken for $4.99 @ Kroger w/ your Kroger card:)
a few carrots -peeled and sliced
a few green onions -thinly sliced
some roasted peanuts -chopped
some freshly chopped cilantro (me, love.)

Preheat oven to 375.  Place pizza dough on cookie sheet.  Mix together the peanut sauce and peanut butter. Spread evenly 1/2 the sauce over the dough.  Stop.  Take a whiff and say YUMMY in my TUMMY:)  Smile at your baby and continue (presh -J) ... Sprinkle shredded chicken on pizza crust and pour rest of sauce on top. Stop and say PEAAAA-NUT PEAAAA-NUT BUT-TER (in a deep voice) JELLLLY (in a high voice) Smile at the baby and slide that pizza in the oven, until crust is golden (about 10-12 minutes).

Chop, chop, chop til we drop, sing it to the baby - all the while chopping green onion, carrots, cilantro and the peanuts.  Spread evenly over pizza and then say ALL DONE:) Look at the baby for a grin, feel good about a complete meal made from start to finish with a happy baby:)  It's that easy, people! ENJOY:)

 

Notice the not so finely chopped cilantro and carrots- baby tired of the chopping song:(

This looks and sounds amazing! Im SO trying it next week!!!! Thanks, beautiful, for the recipe! xoxo -J

Chicken Fajita Pizza (By: Jessica)

Similar to Lindsey, I also love homemade pizza. I would like to share Toby and I's MOST FAVORITE pizza recipe with you! We eat this pizza AT LEAST once a week. It is worked into our meal schedule every week......believe that. If I didn't make this pizza once a week, I think Toby would be one confused soul.

Supplies:

• 2 Chicken breasts cut up into small, bite size pieces. (I like them small... easier to eat)
• Red and Green bell pepper (diced)
• Onions (If you like them......we do not.)
• Refrigerated pizza crust  (I have found that our favorite is the thin crust "Great Value" brand from Walmart)
• Shredded Mozzarella Cheese (cause my husband refuses to eat "orange" cheese. Monterey Jack would be good too. Sadly, I'll never get to try it.)
• Salsa
• Little EVOO (to cook chicken in)
• Chili Powder- 2 tsp. (or a little more if you like a lot of flavor like us!)
• Onion Powder - 1tsp
• Garlic Powder -1 tsp. (or more if you adore this spice, like us!)
• Salt - just a sprinkle

What to do:

• Unroll your crust on a sprayed baking sheet or pizza stone. Work with your fingers (gently) to make it the size you want
• Sprinkle it with a little garlic powder (just for kicks! We love our garlic!) and put it in a 425 degree oven for about 6 min.
• Meanwhile, cook chicken pieces in skillet until..... not raw.
• Add all spices and seasonings to chicken.
• Then add peppers. (and onions if you are using them)
• Cook til peppers are done and still a little crunchy. (a few minutes)
• Take out crust.
• Spoon chicken and peppers all over crust.
• Spoon salsa over crust. As much or as little as you want. (I usually just put "dollops" of salsa in random places and spread with the back of my spoon)
• Sprinkle with cheese. (as much or as little as you want)
• Back to oven for 15-17 minutes. (until cheese browns)

OMG. I want some now.

Hope you enjoy this pizza as much as the Rolfes' do!!