Easy Meatloaf

2 pounds ground beef

2 eggs (lightly beaten)

1 onion, chopped

1 cup of milk (I used 2%)

1 cup plain dried bread crumbs

salt & pepper to taste

2 tablespoons brown sugar

2 tablespoons prepared mustard

1/2 cup ketchup

Preheat oven to 350 degrees

In a large bowl, combine the beef, egg, onion, milk and bread crumbs.  Season with salt & pepper to taste and place in a lightly greased pan (I line with foil and grease that).

In a separate small bowl you will combine the brown sugar, mustard and ketchup.  Combine those ingredients well and spread evenly over the meatloaf.

Bake for 1 hour to 1 hour and 15 minutes.  I served with green beans and mashed potatoes.

Enjoy!!!!

No-Knead Bread

This bread is delicious and so easy!  I split mine into 2 loafs and tried 2 different toppings...Cornmeal on one and Everything Bagel seasoning on the other.

3 1/3 cups all-purpose flour

1/4 teaspoon instant yeast

2 teaspoons kosher salt

cornmeal, wheat bran or any other seasoning you would like to try for the topping

First, in a large bowl combine flour, yeast and salt - then add 1 1/2 cups water and mix until well blended, dough will be a sticky and shaggy.  Cover bowl with plastic wrap and let the dough rest for at least 12 hours, 18 is ideal (that is what I did) at warm room temperature.

Second, when dough is ready (when the surface is dotted with bubbles), lightly flour your work surface and place the dough on it, sprinkle the top with a bit more flour and fold over itself twice.  Cover loosely with plastic wrap and let it rest another 15 minutes.

Third, use just a touch more flour (to make the dough not stick) and shape the dough into a ball shape.  On a dry cotton tea towel (kitchen towel) add the flour and cornmeal or whatever seasoning you are using and place the dough (seam side down) on the cotton towel and cover with another cotton towel and let it sit for another 2 hours, it will most likely double in size.  

Lastly, when you have 3o minutes left preheat your oven to 450 degrees and place your heavy 6 to 8 quart pot into the oven.  When the 2 hours is up carefully pull the pot out of the oven and place the dough in the pot, seasoned side face up.  Then cover in the oven and bake for 30 minutes, then remove lid/cover and bake for an additional 15 to 30 minutes until the bread is golden brown.  Then pull out and cool on a wire rack.

Enjoy!!!!

Pizza on Rye

 This is a great item to just have on hand in the freezer and heat up in minutes!

1 pound 93/7 ground beef

1 pound ground sausage 

1 pound Velveeta (I used the 2% reduced fat), cubed

1 teaspoon dried Basil

1 teaspoon dried Oregano

1/4 teaspoon garlic powder

2 tablespoons dried Parsley flakes

1 loaf Rye bread (I cut in half or you can even cut into quarters)

Brown the meats together and drain well.  Return to heat and add cheese.  Let this melt, stirring often.  Then you will add the rest of the ingredients and mix together.  Spoon onto the slices of Rye bread.  Place on a cookie sheet and freeze. Then transfer to freezer bags.  Do not thaw.  When ready to serve, broil 5 to 7 minutes and serve hot.

Great to serve as a quick appetizer, with soups and salads!

Enjoy!!!!

Cheese Board

I love taking a cheese board to a dinner party, you can play with so many different ideas of what to add.  Here are some of the items I always try to make sure I put on my cheese boards, just always trying to have a bit of something for everyone.

Items To Include:
-2 different types of cheese
-2 different types of crackers
-a nut (I used almonds here)
-1 or 2 meats
-olives
-a berry (I used raspberries)
-a citrus (I used clementines)

Cream Spinach

3 pounds of frozen spinach, cook according to package directions and then drain and squeeze out all of the remaining moisture
2 tablespoons butter
1/2 onion, chopped
4 garlic cloves, minced
4 ounces of cream cheese (I used reduced fat cream cheese)
1/2 cup of milk (I used 2%)
pinch of nutmeg
salt and pepper to taste
1/2 cup grated parmesan cheese

In a large saute pan sauce the butter, onions & garlic for about 5-8 minutes, then add the cream cheese and blend together.  Once that has incorporated nicely add the milk and make sure all is blended together and then add the nutmeg, salt & pepper.  Now add the drained spinach and mix well.  Spoon into a baking dish and top with grated parmesan cheese and bake for 25-30 minutes or until bubbly.  Enjoy!!!!

Chili Peanut Chicken

Our family loves any food with an asian kick and let's be honest the kids love rice!

2 boneless skinless chicken breasts
1 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon of dried ginger
3/4 of peanut sauce
1 tablespoon of Asian chili paste/sauce
1/4 cup peanuts (I crush them up)
2 green onions (chopped)

In a saucepan I turned to medium heat, spray with pam and then add the chicken and top with 1/2 of the salt, ginger and black pepper and cooke for 3-4 minutes, then flip the chicken and top with the remaining of the salt, ginger and black pepper.  Add lid to saucepan and let it start to cook and drop the heat to simmer.  then once you think the chicken is getting tender add the peanut sauce and then chili paste/sauce and replace with lid.  Just let it cook low and slow until you can shred the chicken.

Once chicken is cooked and you have shredded it you are good to go!

Serve on top of white rice and then top with crushed peanuts and green onions.

I also served with an Asian salad on the side for our veggie.

Enjoy!!!!

Homemade Taco Seasoning

Homemade Taco Seasoning

I was going to make taco pie for dinner tonight and then realized that I didn't have a taco seasoning packet at home, so why not try and make my own!

1/2 teaspoon granulated garlic (or garlic powder)
1/2 teaspoon onion powder
1/2 teaspoon dried Oregano leaves
1 teaspoon black pepper
1 tablespoon chili powder
1/2 teaspoon Paprika
1/4 teaspoon crushed red pepper flakes (you could add an additional 1/4 teaspoon if you wanted more of a kick)
1 teaspoon sea salt
1 1/2 Cumin

Mix all together, you can double or triple the recipe to make sure you always have some on hand.

Enjoy!!!!

Taco Pie

1 pound ground beef (I used grass fed)
4 eggs
2/3 cup cream (I used table cream)
1 cup shredded cheese (I used reduced fat mexican blend)
3 green onions, chopped
1 large tomato, chopped
1/3 cup salsa
1 packet Taco seasoning (I used reduced sodium)
2 pinches of sea salt

Preheat oven to 350 degrees

In a pie pan, spray with cooking spray.

In a large skillet good ground beef like you would for tacos, then drain and mix in the taco seasoning and set aside to cool.

In a mixing bowl whisk together the cream, eggs and then mix in the green onions, tomatoes, salsa and 1/2 of the cheese - then add the sea salt.

Mix in the taco meat with the egg mixture and pour into the pie pan and then use the rest of the cheese on top!

Bake the taco pie for 40-45 minutes (golden brown).

I topped ours with lettuce, chopped tomatoes and sour cream.  The kiddo's loved putting into a tortilla.

Also it was great leftover!

Enjoy!!!!

Wild Rice and Chicken Salad

This is a great salad to just make and have the in fridge for the week during these summer months, I took it to a 4th of July BBQ and everyone loved it!

Dressing:

2 garlic cloves, minced

1 Tablespoon of dijon mustard

1/4 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 rice wine vinegar

1/3 cup of vegetable oil

I put all of the ingredients into a mason jar and just let them all marinate together

4 cups cooked wild rice

2 boneless/skinless chicken breast, cooked and cubed

4 green onions, chopped

1 red bell pepper, sliced thinly

1 yellow bell pepper, sliced thinly

1 cup of snap peas, chopped

2 avocados, diced

1/2 cup of sliced almonds 

Put all ingredients into a large salad bowl and then mix well with dressing!

I have also taken to parties with a french baguette as well.

Enjoy!!!!

Slow Cooker Ranch White Bean Chili

In the summer months it is so much easier making dinner in the slow cooker, you don't have to eat up the house and you just come home to dinner cooked after you have been running around dropping and picking up kiddo's all day!

3 boneless/skinless chicken breasts
2 chicken bullion cubes (I use low sodium ones)
3 garlic cloves, minced
2-15.8 ounce cans of Great Northern white beans (drained and rinsed)
2-small cans of diced green chilies
1 yellow onion, chopped
2 teaspoons Oregano
1 bag of frozen corn
2 teaspoons Cumin
3 cups chicken broth (I use low sodium)
salt and pepper to taste
1 packet of Ranch dressing mix
sour cream and cilantro for topping

In your slow cooker, as the bottom layer put the broth, cumin, onion, garlic, oregano, bullion cubes and ranch dressing packet.  Then place your chicken in and then the corn, green chillies and beans.  About 30 minutes before you are ready to eat you can take the chicken breasts out and shred them and return them to the slow cooker.

Everyone loved it and there was even enough to freeze for a random night.

We topped ours with sour cream, cilantro, shredded cheese and the kids did crumbled chips on top!

Enjoy!!!!

Slow-Cooker Thai Red Curry Soup

3 tablespoons red curry paste

2-12 ounce cans of coconut milk (I use the full fat one)

2 cups of chicken stock (I use reduce sodium)

2 pounds of chicken breasts

1 medium size red bell pepper, cut into strips

1 medium size yellow onion, sliced into thin strips

1 1/2 tablespoons of ginger, minced

1 cup of frozen peas, thawed

1 cup of carrots, raw

2 potatoes, peeled and cubed

In a slow-cooker mix the first 3 ingredients together, then add the chicken breasts on top, then on top of that add the next 3 ingredients.  Put the slow-cooker on low and then when there are 3 hours remaining I added the carrots and potatoes.  Then when the dish is done I took the chicken out and shredded it and then added it back in and also added the thawed peas.  Then let all of that cook together for about another 30 minutes (while your rice is cooking).

Then just add whichever type of rice you prefer to a bowl and top with the delicious curry!

Enjoy!!!!

Turkey Chili Taco Soup

2 pounds ground turkey (use lean)
1 yellow onion, chopped
1 red bell pepper, chopped
1-10 ounce can of Rotel (I use original)
1-15 ounce can corn (I use low sodium)
1-15 ounce can of kidney beans, washed and drained
1-8 ounce can of tomato sauce
1-16 ounce can of fat free refried beans (I use vegetarian ones)
1 packet of taco seasoning (I use the low sodium)
2 cups of chicken broth (I used the low sodium)

In a large pot cook the ground turkey, break up as it cooks.  Once it is cooked add the onions and red bell pepper.  and then let that cook for about 5 minutes.  Then add the tomatoes, corn, tomato sauce, beans (both kidney and refried), chicken broth and the taco seasoning.  Bring to a boil and let is simmer on low-medium for about 15-20 minutes.

Once it is cooked you can top with any of your favorite chili toppings....shredded cheese, sour cream, green onions, jalapeños, etc.....

Enjoy!!!!

Avocado & Feta Dip

1 pound of Roma tomatoes (about 7), chopped
4 medium avocados  that are ripe, then cube them
1 cup of fresh Basil, chopped
8 ounces of Feta (I used reduced fat), crumbled
2 tablespoons of red wine vinegar
2 tablespoons of light olive oil
salt & pepper
your favorite chip, I used a tortilla chip

In a medium bowl combine the first 4 ingredients.

Whisk together the vinegar and the olive oil with a little bit of salt and pepper.  Then pour over the tomato mixture, make sure that everything is getting coated.  Taste and then let all the flavors marinate for about an hour in the fridge and then see if you need to add anymore salt and pepper.

Enjoy!!!!

Skirt Steak with Roasted Broccolini, shallots and creamy Horseradish Sauce

1 skirt steak, (I did one about 2 pounds so there was enough for everyone)
1/4 cup olive oil (I used extra light)
3/4 cup of sour cream (I used reduced fat)
3 tablespoons of your favorite brand of prepared horseradish
2 tablespoon of fresh flat leaf parsley, chopped
salt and pepper
1 large bunch of broccolini, trimmed to your liking
5 shallots, cut in half

Heat your oven to 425 degrees

In a small bowl combine the sour cream, parsley, horseradish and 1/4 teaspoon of salt and black pepper

In a baking sheet that has a lip on it add the broccolini, shallots 3 tablespoons of olive oil and 1/4 teaspoon of salt and black pepper, toss all together and then roast in the preheated oven for about 10 minutes, toss half way through

Turn on your grill, then season your skirt steak with the remaining olive oil, salt and black pepper and grill to your liking, everyone is different on how they want their steak cooked.

Then once you have cooked your steak (let stand for about 5 minutes to keep all the juices in) and the roasting items are roasted it is time to eat.  Slice your steak against the grain and serve with the roasted shallots and broccolini and then a dollop of the creamy Horseradish sauce.

Enjoy!!!!

Raspberry-Ricotta Cake

1 1/2 cups all-purpose flour
PAM (cooking spray)
1 cup of sugar (or you can substitute with another sugar sub)
2 teaspoon baking powder
3/4 teaspoon kosher salt
3 large eggs (I used egg beaters so 3/4 of a cup)
1 1/2 cups Ricotta (I used part-skim ricotta)
1/2  teaspoon vanilla extract
1/2 cup (1 stick) of unsalted butter, melted
1 cup frozen raspberries, I used a bit more for good measure

Preheat your oven to 350 degrees.

Line a 9 inch round cake pan with parchment paper and light spray with cooking spray.

In a bowl whisk together flour, sugar, baking powder and salt (in a larger bowl).

In a separate bowl whisk together eggs, ricotta and vanilla until it is smooth and then slowly fold into the dry ingredients and whisk/fold just until it is blended.  Then fold in the melted butter followed by 3/4 of your frozen raspberries, I know the berries are frozen but don't mix too hard that you crush the berries.

Pour all the batter into the round cake pan and then scatter the remaining frozen raspberries on top.

Bake the cake for about 50-60 minutes or until golden brown on top and you can insert a toothpick and it comes out clean.  Then let it cool for at least 20 minutes before un-molding from the cake pan.

I also topped each piece of the cake with homemade whip cream and a sprig of fresh mint.

Enjoy!!!!

Mini Frittatas

1-12 cupcake pan

8 eggs

1/3 cup milk (I used reduced fat)

salt and pepper

1/3 cup shredded cheddar cheese (I used reduced fat)

Preheat oven to 375 degrees

Spray the cupcake pan with cooking spray.  Then in a large bowl mix together the milk, eggs, salt and pepper and cheese.  

Now I did several different varieties to make everyone happy....so this is what I did

I poured the egg mixture into all 12 cupcake spots and then in some I added tomatoes, some I added prosciutto, some I added a little goat cheese and then the rest I left with just regular cheddar cheese so Hunter would eat them.

Bake until the egg mixture is set in the center and kind of puffs up - should be about 10 minutes.  Then use a fork to help get the mini frittatas out of the pan.

Enjoy!!!!

Cheesy Chicken Casserole

1 can Low-fat Cream of Chicken soup

1 1/3 cup of water

3/4 cup white rice (uncooked)

1/2 teaspoon onion powder

4 boneless/skinless chicken breasts (boil and cube)

1/2 cup shredded cheddar (I used reduced fat)

2 cups of frozen veggies (I used a mixture of veggies)

salt & pepper

1/2 onion, chopped

Stir soup, water, rice, veggies & all seasonings in baking dish - top with chicken that has been cooked  - then cover and bake at 375 degrees for 45 minutes then after all is cooked you can add a little bit more cheese if you like.

Enjoy!!!!

Mediterranean Chicken with Penne Pasta

1-8 ounce box of whole wheat penne pasta
2-8 ounce boneless/skinless chicken breasts
salt & pepper
1 tablespoon extra virgin olive oil
4 cloves of garlic, minced
1-28 ounce can of diced tomatoes (I used no salt added)
1/2 cup fresh basil, chopped
3 tablespoons Feta cheese (I used reduced fat)
2 tablespoons capers, drained

Salt and pepper the chicken breasts and grill/cook them however you like (I grilled ours).  Then in a large pot cook the pasta, cook until tender and then drain and set aside.  In a skillet add the olive oil and sauté the garlic then add the tomatoes and bring to a boil and reduce the heat and simmer for 20 minutes, stirring occasionally.

Then toss the pasta with the tomato mixture and add the capers, basil and Feta.  Then top with the diced chicken.

Enjoy!!!!

Salsa Roll Ups

4 ounces cream cheese, softened (I used reduced fat)
3 tablespoons of your favorite salsa
4 tortillas (I used spinach and then regular ones)
1/2 cup of Mexican blend shredded cheese
1/4 teaspoon of chili powder

Mix all together and then spread evenly on the tortillas and roll the tortillas up tightly, then wrap i plastic wrap and put the fridge to make the tortillas more firm to cut.  Then once ready to serve cut into 1/2 inch slices and serve with your favorite salsa for dipping.

Enjoy!!!!

Sour Cream Lemon Pound Cake

Cooking Spray
3 tablespoons plain dry breadcrumbs
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter (I used smart balance)
2 1/2 cups granulated sugar
2 teaspoons lemon extract
3 eggs (I used egg beaters so it was 3/4 cup of egg beaters)
1 1/2 tablespoons lemon zest
1/4 cup lemon juice, divided
1-8 ounce container sour cream (I used light sour cream)
1 cup powdered sugar

Preheat oven to 350 degrees

Spray 2 larger loaf pans with cooking spray and dust the bottoms with the breadcrumbs

In a bowl combine the flour, baking soda and salt, mix with a whisk.

In a bowl beat the butter until fluffy and then gradually add the granulated sugar and lemon extract beating until blended, then add the eggs and beat well, then add the lemon zest and 2 tablespoons of the lemon juice and mix for 30 seconds.  Then add the flour mixture to the other mixture alternating with the sour cream, beat together - but make sure you start and end with the flour mixture.

Pour batter into the loaf pans evenly and bake for an hour and 10 minutes and then do the toothpick test to make sure it is cooked all the way through and the toothpick comes out clean.

Cool in pan on a wire rack for about 20 minutes, then remove from pan and cool completely on wire rack.

In a bowl mix the remaining lemon juice and powdered sugar and brush over the tops of the pound cakes.

I did top the slices with strawberries and homemade mint whipped cream.  But it is just as delicious plain or toasted for breakfast.

Enjoy!!!!