Tuesday, July 8, 2014

Vegatable Kabobs

I personally like the combo of zucchini, mushrooms, and grape tomatoes, but you can add whatever vegatables you like.

- Fill a gallon size ziploc bag with sliced vegatables of your choice.
- Pour in 2-3 cups of your favorite Italian dressing (I like Kraft).
- Marinate in fridge for 8-12 hours.

Soak wooden skewers in water for 30 minutes then load up the veggies on the skewers and grill until tender and grill marks appear, approx 10 minutes turning once.

Grilled Pineapple Pork Chops

One of the thee most delicious meals I have eaten that came from the grill. Really good with fresh pineapple too, just buy a small can of pineapple juice instead.

20 ounces pineapple rings, reserve juice
½ cup brown sugar
½ cup soy sauce
½ teaspoon garlic powder
4-6 pork chops

Mix together the pineapple juice (reserved from the can of pineapple rings), brown sugar, soy sauce, and garlic powder together in a gallon-sized resealable plastic bag until all the sugar is dissolved. Add the pork chops and zip closed. Store in the fridge for 8-12 hours (the longer, the better!).
When ready to cook, preheat grill to medium-high heat. Remove chops from bag and place on grill. Brush pork chops with marinade while they are cooking to let the flavor really soak in.
Grill until pork chops are browned and no longer pink inside (about 6-8 minutes per side- depending on thickness of chops).
While chops are cooking, place pineapple rings on grill and cook until they are warmed through and have slight grill marks on them. Serve pork chops with grilled pineapple on top. 

From SixSistersStuff.com

Steak Marinade Recipe

1 cup Italian Dressing
1/2 cup A1 (Original)
1/2 cup Worcestershire Sauce
1 tsp. lemon juice

Place all your ingredients in a gallon bag or tupperware. Mix well. Add your steak (I prefer Flat Irons because they are tender and fairly inexpensive). Let marinade for 24-36 hours. You can even do 12 hours if you’d like but I think it’s better if it’s for at least 24 hours. Grill and ENJOY!

*Here are a few tips for grilling steak:
 - always bring steak to room temp before grilling
 - grill steak on a super hot preheated grill to start with, then lower tempature
 - rest the steak for 15 minutes before cutting into it!

Whole Wheat blender pancakes

2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
2 eggs, well beaten
2 cups milk
2 tablespoons vegetable oil

Add eggs, milk, and oil first into blender, the add dry ingredients. Blend until combined. Pour onto hot skillet until bubbles form and edges start to dry. Flip and cook until lightly browned. I like to serve with sliced strawberries or warmed blueberries.

*Makes about 2 dozen 4-5 inch pancakes

Sunday, May 18, 2014

BLT Pasta Salad

3/4 cup sour cream
1/2 clove garlic pressed through a garlic press
3 tsp dry ranch dip mix
1 lb. fresh cheese tortellini
4 TBS crumbled bacon, divided
3 cups fresh baby spinach
1 cup grape tomatoes, halved

In a small bowl mix together sour cream, garlic, ranch dip mix and 3 tablespoons of the crumbled bacon. Refrigerate until you are ready to assemble the salad. It tastes best when it has had at least an hour to sit so the flavors can blend together.

Cook pasta according to directions, then strain and rinse with cold water, and strain again.
Mix pasta with dressing, and then toss with baby spinach and tomatoes. Sprinkle the remaining 1 tablespoon of crumbled bacon on top. Serve immediately.

Serves: 4-6

Adapted from receip on lovelylittlekitchen.com

Tuesday, May 6, 2014

Blueberry Banana Buttermilk Bread

A great way to use up those lingering, spotty bananas, and the perfect gift!

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, at room temperature
1 cup sugar
2 large eggs
1/4 cup buttermilk
1/2 teaspoon vanilla extract
3 ripe bananas, mashed
1 cup blueberries (frozen is fine)

Preheat oven to 350 degrees F. Lightly coat four 5 3/4-inch mini loaf pans with nonstick spray.
In a large bowl, combine flour, baking powder, baking soda and salt, set aside.

Beat together butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, buttermilk and vanilla until well combined. Beat in bananas until well combined.

Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.
Fold in blueberries until combined.

Scoop the batter evenly into the loaf pans. Place into oven and bake for 30-35 minutes
Remove from oven and let cool for 15 minutes before taking it out of the pan.

Crispy Chicken Tortilla Roll ups

8-10 flour tortillas
6 ounces non-fat Greek yogurt
12 ounces cooked chicken, shredded
1 cup cheddar (or mexican blend) cheese
½ cup corn kernels
1-2 green onions, sliced
2 garlic cloves, minced or grated
1/3 cup salsa
1 tsp. cumin
Juice of half a lime
Salt and pepper to taste
1/3 cup oil
2 garlic cloves, chopped
2 tsp. dried cilantro

Preheat oven to 400. Add the filling ingredients to a large mixing bowl. Stir with a spatula or spoonula, until evenly mixed.

Heat the 1/3 cup canola oil and two grated garlic cloves in a small saucepan over med heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes.

Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of the flour tortillas -- feel free to sprinkle with a bit more cheese on top if you like it extra cheesy! Roll up and place seam side down on a large rimmed baking sheet.

Brush each tortilla rollup with the garlic oil and sprinkle with the dried cilantro. Bake for 8-10 minutes, flipping over halfway through cooking so both sides brown and crisp nicely.

Serve on a platter with guacamole, salsa, and/or sour cream on the side for dipping.

Homemade Rice Pilaf

Cheaper and better than the boxed stuff.

1/4 cup butter
1 cups uncooked white, long-grain rice
1/8 cup uncooked orzo pasta
2 teaspoon paprika
1 teaspoon thyme
1 teaspoon basil
4 teaspoon chicken bullion
2 1/4 cups chicken broth

In a large skillet with a lid, melt the butter over medium heat. Add the rice and orzo. Saute until rice the becomes opaque and the orzo starts to brown lightly.Stir in the spices. Add the chicken broth and water and bring to a slight boil. Cover and reduce the heat. Cook for 20 minutes, covered, until liquid is absorbed. Fluff with a fork, season with salt and pepper, and serve.

Saturday, January 4, 2014

Quinoa Bowls

This one's from my awesome sister in law. She introduced me to quinoa and I'm excited at all the possibilities. We had this at a family get together and I loved it! So simple, so healthy, and easy too.

Make enough quinoa for 1/2 cup for each person you are serving. You can serve the quinoa hot or cold. Cook and shred 2 chicken breast* and warm shredded meat in bbq sauce of your choice. Then top with:

Shredded Chicken in BBQ sauce
Black Beans
Avocado, cubed
Cheddar Cheese, shredded
Cilantro, chopped
A squeeze of lime juice

* Can use pork too.

Friday, December 13, 2013

S'mores Squares Mix - Meals in a Jar

This makes such a cute gift, and it takes only pennies to make!

1 sleeve graham crackers; reduced to crumbs*
1/3 cup brown sugar
1 cup milk chocolate chips
1 1/2 cups mini marshmallows

Put on the Label:
Empty contents of jar into a bowl. Melt 1/2 cup butter, add 1 teaspoon vanilla. Pour over dry ingredients, mixing well. Pat into a greased 9" square pan. Bake at 350 for 15 minutes.

Makes 9 to 12 bars.

*TIP: The best way I have found to crush the graham crackers is putting them into a gallon zip lock bag and rolling them with a rolling pin.

Dreaming of a White Christmas Soup Mix - Meals in a Jar

The title of this one caught my eye. I just had to try it, and what a great thing to do with your leftover chicken!

1 package (2.75 ounces) country gravy mix
2 TBSP chicken bouillon granules
2 TBSP dried minced onion
2 TBSP dried celery flakes
2 tsp dried parsley flakes
2 1/2 to 3 cups uncooked wide egg noodles

Label on Jar:
Empty contents of jar into a 4-quart saucepan or Dutch oven. Add 8 cups water; heat to boiling on high. Reduce heat to medium; add one 10-ounce or two 6-ounce cans cooked and chopped chicken*. Cover and simmer for 5 to 6 minutes or until noodles are tender, stirring occasionally.

*Instead of using canned chicken you can use your leftover chicken! It takes about 2 cups of chopped up chicken.

Ham Fettuccine Bake

1/4 cup dry bread crumbs
1/4 teaspoon dried parsley flakes
3 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups milk
1-1/2 cups
2 cups cubed fully cooked ham
1-1/2 cups cooked fettuccine
1 cup frozen peas
sharp white cheddar cheese, shredded

In a small skillet, cook bread crumbs and parsley in 1 tablespoon butter over medium heat for 4-5 minutes or until golden brown. Remove from pan; set aside.

In a large skillet, melt the remaining butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese; cook 2-3 minutes longer or until melted. Stir in the ham, fettuccine and peas.

Transfer to a greased 11-in. x 7-in. baking dish; sprinkle with bread crumb mixture. Cover and bake at 350° for 20 minutes.
Original Recipe from Taste of Home

Thursday, December 12, 2013

Veggie Ham & Cheese Rice Bake

2 tablespoons butter
1/2 medium onion, diced
1 large carrot, peeled & diced
1 can of corn
2 cups steamed broccoli florets
1 cup ham, diced
1 can condensed cream of chicken soup
salt & pepper, to taste
2 pinches ground thyme
1 cup long grain white rice
2 cups water
1 1/2 cups grated sharp cheddar cheese

Preheat oven to 350 degrees. Lightly grease baking dish and set aside. {Use a 9×9 square dish or one that is slightly larger.}

In a large skillet, melt butter and saute onions, carrot, corn, and ham 5-7 minutes or until veggies start to soften. Stir in steamed broccoli and cream of chicken soup. Once soup starts to melt into the veggies, add in seasonings, rice and water.

Stir to incorporate and remove any lumps. Melt cheese into mixture and pour entire contents of skillet into prepared baking dish. Cover with foil and bake 40 minutes or until rice is completely cooked and no liquid remains. Serve hot.

The original recipe is found here.

Wednesday, November 13, 2013

Laura's Enchilada Casserole

My mom had a roommate in college named Laura. She gave her this recipe and it has been a treat to have. I hadn't had it in years, and this summer on a visit I had it again and it took me back. Love those kind of recipes.

1 lb. ground meat  
1 chopped onion
2 – 8 oz. cans of tomato sauce
2 cans water (tomato sauce cans)
1 tsp. chili powder 
12 corn tortillas
¼ tsp. garlic powder
4 ½ can chopped olives
2 cups + grated cheddar cheese (depends on how much cheese you like)
Iceberg and romaine lettuce, chopped
slawed red cabbage
cherry tomatoes
ranch dressing

Brown meat with onion and drain.  Add sauce, water, garlic salt, chili powder. Simmer 20 minutes. Put a little sauce on bottom of 9x13 casserole dish first then layer as such: corn tortillas, meat sauce, olives, and grated cheese.

Lay down 4 layers, using 3 tortillas each layer. You can tear up tortillas to better cover a 9x13 pan size. You should end up with cheese on top.

Cover with foil and bake at 350 degrees for 30 minutes or until heated through. Place square on plate and heap with lettuce, cabbage, cherry tomatoes, and ranch dressing.

TIPS: You can make the this the night before and keep in covered in the fridge overnight. Then just place in a preheated oven. You can also substitute the meat with 2 cans black beans, drained and rinsed.

Tuesday, November 12, 2013

Spaghetti Casserole

This one is not the healthiest, but it's cheap and easy to make. It's also a good alternative if you don't have any canned spaghetti sauce on hand. You can keep all the ingredients in food storage so it's a good one to pull out when you need it.

1 12oz. pkg of spaghetti
1 lb. hamburger
1/2 lb.s sausage
*chopped onion to taste
1 tsp garlic powder
1/2 cup ketchup
2 - 8oz. cans tomato sauce
2 - 8oz. cans of water
1 can cream of mushroom soup
grated Parmesan cheese

Heat oven to 350. Cook spaghetti in salted water until done, drain. Brown hamburger, sausage, and onion. Drain grease, then add soup, tomato sauce, garlic, and water (just fill the empty cans of tomato sauce with water). Simmer for 10 minutes.

Place drained spaghetti in 9x13 casserole dish, add meat mixture and mix lightly. Sprinkle cheese over top and bake uncovered for 30 minutes. Let cool for 5-10 minutes before eating.

*I just add a handful of dried onion when I add the water.
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