Monday, November 26, 2012

Smokey Cheese Ball

2 C cream cheese
1 1/2 C smoked gouda, shredded
1/2 C smoked cheddar, shredded
2 tbsp worcestershire sauce
2 tbsp milk

1. Mix all ingredients together in a medium mixing bowl
2. Form into a ball
3. Place on serving dish and chill for at least 1 hour before serving
4. Serve with crackers

Tuesday, October 16, 2012

Chicken, Broccoli and Rice Casserole

10 oz frozen chopped broccoli
1/2 tsp ground black pepper
1 onion, diced
2 cloves garlic
1 tbsp olive oil
3 boneless/skinless chicken breast, cooked and shredded, seasoned as desired
3 C cooked brown rice
2 tbsp butter
2 tbsp flour
1 C milk
1 tbsp lemon juice
1 C sour Cream
1 1/2 C shredded cheddar cheese

1. Cook broccoli according to packaging and layer in the bottom of a 9x13 pan. Sprinkle with pepper and cover with 1/2 cup cheese
2. In a medium skillet, cook onion and garlic in olive oil until onion is translucent, about 7 minutes. Set aside.
3. In a medium saucepa, melt butter and whisk in flour. Once mixed, whisk in milk until it thickens, about 3 minutes. Add lemon juice and sour cream. Set aside.
4. Layer onions on top of broccoli followed by shredded chicken. Cover with 1/2 cup cheese
5. Top chicken with rice, followed by the sauce and cover with remaining cheese.
6. Bake at 400 for 20 minutes.

To Freeze: Follow instructions 1-5 and cover with foil. When you are ready to heat, let the meal defrost in the fridge and bake at 400 for 20 minutes once thawed. 

Prep Time: 10 minutes
Cook Time: 20 minutes

Serves: 6

(inspired by Chicken Divan, by Diana Rattray)

Wednesday, October 10, 2012

Avocado Tuna Melt

1 avocado, pitted and diced
12 oz tuna, drained
2 tbsp mayonnaise
2 clove garlic, minced
1/8 tsp onion powder
1 tsp black pepper, freshly ground
4 slices of bread
1 tbsp butter
4 slices of cheddar cheese

1. In a medium mixing bowl, mash avocado
2. Add in tuna, mayonnaise, onion powder and black pepper
3. Stir until well incorporated
4. Butter one side of each piece of bread
5. Place one piece of bread on a griddle, butter side down
6. stack one slice of cheese on the bread followed by half the tuna mixture, then top with cheese and a second bread slice, butter side out
7. Heat on medium until cheese is melted and bread is crispy.

Tuesday, October 9, 2012

Crockpot Chicken Tacos

3 boneless skinless chicken breast
3 tbsp taco seasoning
1/2 C salsa
1 green chili, diced

Place all items in the crockpot and cook on low for 8-10 hours. Remove chicken and shred on low with a mixer. Serve on tortillas with your favorite taco fixings.

To Freeze: Place all ingredients in a freezer safe bag. When you are ready to heat, place frozen dinner into the crockpot and cook on low for 8-10 hours.

Prep Time: 2 minutes
Cook Time: 8-10 hours
Serves: 4

Chicken Pillows with Cream of Mushroom Soup

3 cups cream of mushroom soup
1  recipe for biscuit dough
2 boneless skinless chicken breast, cooked and shredded
1 C shredded cheddar cheese

1. Preheat oven to 400
2. Roll out biscuits onto a lightly floured surface until about 1/4-1/2 inches thick
3. Cut biscuits into 12 even sections
4. Place 1/12th of the cheese and chicken in the middle of each biscuit
5. Bring all the edges to the middle to close the "pillow"
6. Place pillows in an ungreased 9x13 pan and cover with cream of mushroom soup
7. Bake for 30 minutes

Prep time: 25 minutes
Cook time: 30 minutes
Serves: 6

(inspired by Crescent Chicken, by Comfy in the Kitchen)

Cream of Mushroom Soup

1 1/2 C chicken or vegatable broth
8 oz mushroom, finely chopped
1/2 tsp poultry seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp pepper
1/8 tsp salt
1/4 tsp dried parsley
1/8 tsp paprika
1 1/2 C milk
1/4 C flour

In a medium saucepan boil chicken broth, 1/2 cup milk and seasonings for two minutes. While that cooks, whisk together 1 cup milk and flour. Add flour mixture to the boiling broth and continue whisking until thick.

To Freeze: Portion out 1 1/2 C (about 1 can of soup) into freezer safe bags. Thaw and use in place of canned soup.

This recipe makes about 2 cans of soup.

Prep time: 0 min
Cook time: 10 minutes


3 C flour
1 tbsp sugar
2 tsp baking powder

1/2 tsp salt
1/2 C butter
1 C milk

Preheat oven to 450. Mix biscuit ingredients in a medium bowl. Then on lightly floured surface, gently roll dough in flour to coat. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. On ungreased cookie sheet, place biscuits about 1 inch apart for crusty sides, touching for soft sides. Bake 10-12 minutes

Prep time: 0 minutes
Cook time: 12 minutes
Serves: 6

(inspired by Buttermilk Biscuits, by Betty Crocker)

Butter and Brown Sugar Roasted Sweet Potatoes and Onion

3 sweet potatoes, cubed with skin
1 medium onion, large chunks
2 tbsp olive oil
1 tbsp butter, melted
1 tbsp brown sugar
1 tsp cinnamon
1/4 tsp all spice
1 clove garlic, minced

Preheat oven to 400. Combine all ingredients and place in a 9x13 baking dish. Bake for 60 minutes. Turn oven to broil on high and broil for about 5 minutes or until the top potatoes have a crispy layer.

Prep time: 5 minutes
Cook time: 65 minutes
Serves: 4

Wednesday, October 3, 2012

Creamy Sweet Potato and Chicken Soup

3 tbsp olive oil
1 large onion, finely diced
3 cloves garlic, minced
2 green chilies, finely chopped
2 tsp ground ginger
2 tsp ground cumin
1 tsp ground marjoram
1 tsp ground black pepper
6 medium sweet potatoes, cubed
2 boneless, skinless chicken breast, diced
15 oz can of coconut milk
32 oz chicken stock
1 tbsp lemon juice
2 shallot, diced
8 tbsp mascarpone cheese

Place onions and 2 tbsp olive oil in a large stock pot and cook until translucent, about 7 minutes. Add garlic and chilies and cook for another 2 minutes. Add the spices, coconut milk, chicken stock, sweet potatoes and chicken. Bring to a boil, cover and simmer for 25 minutes. While the soup simmers, sautee shallots with 1 tbsp olive oil and set aside. Add the lemon juice and puree with an immersion blender until desired texture. Top each serving with a tbsp of mascarpone cheese and sauteed shallots.

Prep time: 15 minutes
Cook time: 35 minutes
Serves 8

To Freeze: Place in a freezer safe container. When ready to eat, defrost the soup and reheat in a saucepan to a gentle boil before serving. While the soup warms, sautee shallots with 1 tbsp olive oil and set aside. Top soup with shallots and a tbsp of mascarpone cheese

(inspired by Spicy Chicken, Sweet Potato and Coconut Soup, by Abbe's Cooking)

Monday, September 10, 2012

Sproccoli and Chicken 3 cheese Mac & Cheese

2 bonesless, skinless grilled, shredded chicken breast (optional)
1 box frozen spinach, defrosted
3 C frozen cut broccoli
1 lb. penne or corkscrew whole wheat pasta
3 tbsp butter
3 tbsp flour
2 1/2 milk
1 C smoked gouda, grated
1 C sharp cheddar, grated
1 C cheddar, grated
1/4 tsp ground nutmeg
1/4 tsp black pepper

1. Bring a large pot of water to boil and cook pasta el dente. Strain and set aside
2. While pasta cooks, steam broccoli for 3 minutes. Place cooked broccoli in the food processor and pulse until chopped into small pieces.
3. Melt butter in a large saucepan and add flour whisking for 1 minute. Then add the milk and let thicken, whisking occasionally for 5 minutes. Add pepper, nutmeg and cheese (Reserving some cheese to sprinkle on top). Stir until cheese is well melted.
4. Add pasta to the cheese sauce, incorporate well, then add spinach, broccoli and chicken.
5. Place pasta mix into a 9x13 dish and sprinkle remaining cheese ontop. Set oven to broil on high and cook until bubbly and brown on top.

(inspired by Mac-n-Spin-occolini Bake, by Rachel Ray)

Friday, September 7, 2012

Taco Seasoning

1/2 C Chili powder
1/2 C Paprika
1/2 C cumin
1/3 C onion powder
1 tbsp garlic powder
1 tsp cayenne pepper
1 tbsp black pepper

1. Mix all together and store in an air tight container.
2. To use: add 2 tbsp for every 1 lb of browned ground beef, turkey or Chicken along with 1 cup water. Simmer until water is absorbed and enjoy.

(inspired by Homemade Taco Seasoning, by Once A Month Mom)

Carrot and Zucchini Oat Muffins

1/4 C olive oil
2 eggs
1/3 C unsweetened applesauce
1/2 C shredded carrots
1 C shredded zucchini
1/3 C pure maple syrup
1 C whole wheat flour
1 C rolled oats
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp all spice

1. Preheat oven to 400
2.Mix together wet ingredients, then add in the wet ingredients.
3. Fill 12 muffin tins about 3/4 full
4. Bake for 18 minutes or until a toothpick inserted in the center comes out clean

I shared one of these with Parker last night after they cooled and he loved them! What a great healthy snack!

(inspired by Zucchini Carrot Oatmeal Muffins, by

Wednesday, September 5, 2012

Quinoa Meatballs

1 C rinsed, dry quinoa
2 C water
1/2 rinsed, dry green lentils
1 medium red pepper, quartered
1 medium onion, quartered
1 medium shallot
2 garlic cloves
1/2 C bread crumbs
1/3 C grated parmessan
1 tbsp oregano
1 tbsp parsley
1/8 C black pepper
1/4 tsp cayenne pepper
1 egg yolk
3 tbsp olive oil

1. Add 1 cup water and lentils to a small saucepan and bring to a boil. Reduce heat to low and cover. Cook for 30 minutes.
2. In a separate saucepan, add 1 cup water and quinoa, bring to a boil. Reduce heat to low and cover. Cook for 15 minutes.
3. Place onion, pepper and shallot in a food processor and finely mince, place minced veggies in a skillet with 1 tablespoon olive oil and saute for 5 minutes. Add garlic, oregano, parsley and black pepper and cook for an additional 2 minutes.
4. Add cooked lentils, bread crumbs, parmessan, cayenne pepper and egg yolk and blend in food processor until smooth. Add quinoa and blend until mostly smooth and form into 16 balls.
5. Put 2 tablespoons of olive oil in a skillet and brown meatballs on all sides until brown, about 15 minutes total.

Serve with pasta and marinara sauce.

(inspired by Qunioa (meatless) Meatballs, by Skinnyms)

Caprese Chicken

4 boneless, skinless chicken breast
2 tomatoes, sliced think into 8 slices total
8 slices of mozzarella cheese
8 large basil leaves
1/4 C balsamic vinegar
1 tbsp butter

1. Grill chicken
2. While chicken grills, bring balsamic vinegar to a boil and reduce by half. Add in butter and whisk to combine well, set aside.
3. 5 minutes before chicken is done, place basil leaves on chicken followed by the mozzarella slices. Grill tomatoes for 2 minutes directly on the grill then add to the top of the chicken.
4. When done, drizzle with balsamic reduction

(inspired by Caprese Grilled Chicken with Balsamic Reduction, by Add a Pinch)

Thursday, July 5, 2012

Fiesta Quinoa Casserole

12 oz chicken breast, cooked and shredded
1 C uncooked quinoa
1 1/2 C cream of chicken soup
28 oz can of diced tomatoes, drained
2 tbsp taco seasoning
2 tbsp milk
1 C frozen corn
1 can black beans
2 tsp diced green chilies
1 1/2 C shredded cheese

1. Preheat oven to 350
2. Mix chicken, quinoa, soup, tomatoes, seasoning, milk, corn and beans, green chilies and half the cheese
3. Place in a greased 9x13 pan
4. Cover and bake for 40 minutes
5. Remove cover and bake for an additional 10 minutes
6. Let stand for 10 minutes before serving.

(inspired by Fiesta Chicken Casserole, by Plain Chicken)

Wednesday, June 27, 2012

Blueberry Quinoa Scones

2 Tbsp unsalted butter, melted
4 Tbsp honey
1 C cooked quinoa
1/2 C milk
2 C whole wheat flour
1 tsp cinnamon
4 tsp baking powder
1 C blueberry, pulsed in the magic bullet so there is a bite of blueberry in every bite

1. Preheat oven to 350.
2. In a mixing bowl, mix together butter, honey, and quinoa.
3. Slowly mix in milk, once combined fold in marionberries
4. In a seperate mixing bowl, mix together flour, cinnamon  and baking soda
5. Add dry ingredients slowly, and mix until well combined
6. Place dough on a floured surface and roll it out, then fold it over on its self and repeat three or four times (adding flour as needed) to create layers in the scones.
7. Roll out scones into a circle about an inch thick and cut into 8 triangles.
8. Place on a greased cookie sheet and cook for 15-20 minutes or until a toothpick inserted into the center comes out dry.

(inspired by Blueberry Quinoa Scones by Once a Month Mom)

Tuesday, June 26, 2012

Marionberry Quinoa Mini Bread Loafs

1 Tbsp butter, melted
1 Tbsp honey
3/4 C cooked quinoa
3/4 C milk
2 C whole wheat flour
2 tsp baking powder
3/4 C marionberry, cut into large chunks

1. Preheat oven to 350.
2. In a mixing bowl, mix together butter, honey, and quinoa.
3. Slowly mix in milk, once combined fold in marionberries
4. In a seperate mixing bowl, mix together flour and baking soda
5. Add dry ingredients slowly, and mix until well combined
6. Batter will be sticky, so coat your hands with flour and separate dough into 6 round balls
7. Place dough balls on a greased cookie sheet and cook for 20-30 minutes or until a toothpick inserted into the center comes out dry.

Optional Lemon Drizzle:
2 tsp lemon juice
1/3 C powdered sugar
1 tbsp milk

1. Mix all ingredients, until well combined
2. Drizzle over warm mini loafs
3. Allow drizzle to harden before serving

(inspired by Blueberry Quinoa Scones by Once a Month Mom)

Friday, June 8, 2012

Sausage, Pepper and Onion Stew

6 smoked sausage links
2 tbsp olive oil
1 red pepper, cut into chunks
1 onion, cut into chunks
4 cloves garlic, minced
Dash of cayenne pepper
2 tbsp tomato paste
1/2 C white wine
3 C tomato sauce
1 1/2 C chicken stock

1. Place whole sausages in a stock pot with an inch of water and 1 tbsp olive oil. Bring to a boil and let water cook off allowing the sausages to fully cook and get a little crispy on the outside.
2. Remove the sausage once water and oil is cooked off and them set aside.
3. Place 1 tbsp olive oil, pepper, onion, garlic, and cayenne pepper in the same stock pot and cook for 10 minutes on medium or until veggies are soft and onions are translucent.
4. Add tomato paste, wine, tomato sauce and chicken stock. Stirring to incorporate the tomato paste.
5. Cut sausage at an angle into large chunks and add to boiling soup
6. Let boil for 2 minutes and serve.

(Inspired by Sausage, Pepper, Onion One Pot, by Rachel Ray)

Friday, June 1, 2012

Sweet Potato Burgers

2 cans of white beans, drained
1 large sweet potato
2 tsp pure maple syrup
1/2 tsp pepper
1/4 tsp rosemary
1/2 tsp cayenne pepper
1/2 tsp garlic
1 egg
2 C cooked quinoa
1/2 C bread crumbs
1/4 C whole wheat flour

1. Cook sweet potatoes at 425 for 45 minutes
2. Mash cooked sweet potatoes with white beans. Then gently incorporate the other ingredients.
3. Form into patties (they will be soft) and saute in skillet with 2 tbsp olive oil.
4. Cook each side until browned and crispy, about 7 minutes a side.

Optional toppings: Avocado, sauteed sweet onion or mayo

(inspired by easy sweet potato veggie burger, by healthy, happy life)

Veggie Delight Pizza

Pizza dough
5 cloves elephant garlic, roasted (recipe to follow)
2 roma tomatoes, diced
5 artichoke hearts, diced
1 green pepper, diced
1/2 C mushrooms, chopped
2 small zucchini, sliced and halved
1 chicken breast, diced and cooked (optional)
2 C mozzarella cheese, shredded
White Sauce (recipe below)

1. Preheat oven to 400.
2. Roll pizza dough to the size of a cookie sheet. Roll edges to create a crust and place in preheated oven for 10 minutes to rise and crisp.
3. Pour white sauce on crust and spread to the rolled edges. Start layering on veggies in whatever order you would like. Top with cheese.
4. Bake until golden brown, about 25 minutes.

Roasting Garlic
1. Peel garlic leaving one layer of skin on them and leaving them in the bulb
2. Cut off the tops of the garlic and place each bulb in a muffin tin
3. Drizzle with olive oil and cover with foil
4. Bake for 30-35 minutes

White Sauce
1 C whole milk
2 tbsp unsalted butter
2 tbsp wheat flour
1/4 tsp pepper
1/4 tsp cayenne pepper
3 cloves elephant garlic, roasted (recipe to follow)

1. Slowly warm milk in a small saucepan
2. In a separate saucepan melt the butter. When melted add the flour and stir until smooth. Gradually whisk in milk, pepper and cayenne. Cook until it comes to a boil and thickens.
3. Place sauce and garlic cloves in a blender and blend until smooth. Let cool for 15 minutes before placing on the pizza.

(inspired by Roasted Garlic White Pizza with Garlic Sauce, by Emeril Lagasse)

Thursday, May 31, 2012

Quinoa Burgers

2 C cooked quinoa
2 eggs
2 tbsp green onion, finely chopped
2 tbsp parsley, finely chopped
1 tsp red pepper flakes
1 tsp rosemary
1/2 C cheese of choice, shredded
1 tbsp pepper
1 tbsp olive oil

1. Place cooked quinoa in food processor and puree
2. Add egg, onion, parsley, cheese, red pepper, rosemary and pepper to the quinoa and mix well
3. Form into 4 patties and cook in skillet with olive oil for 3 minutes on each or until golden brown

(inspired by Spring Herb Quinoa Patties, by Two Tarts)

Wednesday, May 30, 2012

Sloppy Joe Mac and Cheese

1 1/2 lb ground turkey or beef
4 cloves garlic, minced
Dash of cayenne pepper
1 tsp pepper
1 red bell pepper, finely chopped
1/2 C mushrooms, finely chopped
1 onion, finely chopped
1 tbsp dark brown sugar
1/8 C red wine vinegar
1/8 C worcestershire sauce
15 oz can tomato sauce
1 1/2 C uncooked whole wheat mini shells
1 1/2 C cauliflower, coarsely chopped
2 C light cheddar cheese

1. Preheat oven to 400
2. Brown meat, garlic and cayenne pepper in a large skillet. When browned add bell peppers, onion, mushrooms. Cook for 5-7 minutes or until veggies start to soften.
3. Mix together sugar, vinegar, worcestershire sauce, and tomato sauce and add to the meat mix. Simmer on medium-low to thicken sauce for 5-7 minutes
4. When the sauce thickens cook the pasta al dente for 7 minutes. When there is 5 minutes remaining, add cauliflower.
5. Strain pasta and mix with meat. Stir to combine well. Place 1/2 the mixture in a greased 9x13 pan. Cover with 1/2 the cheese and repeat.
6. Bake for 10-15 minutes or until cheese is melted and bubbly.

(inspired by Sloppy Joe Macaroni and Cheese Casserole, by Rachel Ray)

Thanksgiving Meatloaf

1 tbsp olive oil
3 stalks of celery, finely chopped
1 onion, finely chopped
1 gala apple, finely chopped
1/2 tsp dried thyme
1 1/2 C corn bread
2 lbs ground turkey
1 C sharp cheddar cheese, shredded
1 egg
Cider Gravy, recipe below

1. Preheat oven to 400
2. Heat olive oil in a skillet with celery, onion, apple, and thyme
3. Place crumbled corn bread in the oven for 10 minutes to dry out
4. Mix the celery mixture, corn bread, cheese and egg together until well mixed
5. Place meatloaf in a loaf on a cookie sheet, drizzle with olive oil and cook for 60 minutes until golden

To freeze: Go to step 4, then put mixture in a freezable ziplock bag. When ready to cook, defrost completely and cook for 60 minutes at 400.

(inspired by Pilgram Meatloaf, by Rachel Ray)

Cider Gravy
3 tbsp butter
2 tbsp flour
1 C chicken stock
1/2 C cloudy apple cider
1 tbsp worcestershire sauce
1 tbsp pepper
1 egg yolk

1. Heat butter in a saucepan and add flour, whisk together over medium heat for 1 minute
2. Whisk in chicken stock, apple cider and worcestershire sauce
3. Simmer on medium until gravy thickens
4. Lightly beat egg yolk in a medium bowl, adding in some gravy to combine
5. Whisk egg yolk into gravy
6. Serve over the top of the meatloaf

(inspired by Pilgram Meatloaf, by Rachel Ray)

Corn Bread

1 C white or yellow corn meal
1 C all-purpose flour
1/4 C granulated sugar
1 tbsp baking powder
1 tsp. salt1 cup milk
1/3 C vegetable oil
1 large egg, lightly beaten
Combine meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan.

(Recipe from Alber's Corn Meal)

Twice Baked Sweet Potatoes

2 sweet potatoes
1 tsp olive oil
1 shallot, minced
1 clove garlic, minced
1 1/2 C baby spinach, chopped 
1/4 C sour cream
1/4 C light cream cheese
1 C garbanzo beans, pureed
1 tsp pepper
1/3 C shredded mozzarella cheese, optional

1. Bake sweet potato at 350 for 45 minutes or until tender
2. Cook shallots and garlic in pan with olive oil until browned and tender
3. Scoop out insides of cooked sweet potatoes (Careful they will be hot!), leaving skin intact. Place skins back in oven for 10 minutes to crsip
4. Mix sweet potatoes, cream cheese, sour cream, beans and pepper in mixing bowl until well combine. Fold in shallots and garlic
5. Spoon mixture into sweet potato skins and top with mozzarella (optional)
6. Cook for 15 minutes

(inspired by Healthy Sweet Potatoes, by Pinch of Yum)

Tuesday, May 15, 2012

Strawberry Rhubarb Crisp

2 C strawberries, chopped in quarters
4 stalks of rhubarb, cut into 1/2 in cubes
1/3 C orange juice
1/4 C sugar
1 tsp cinnamon
1 tbsp balsamic vinegar
1/8 C cornstarch

3/4 C whole wheat flour
1/2 C brown sugar
1/4 C rolled oats
1 tsp cinnamon
1/2 butter, sliced into tablespoons
1 tsp vanilla

Preheat oven to 350. Combine strawberries, rhubarb, orange juice, sugar, cinnamon and vinegar in a sauce pan and heat over medium heat for 10 minutes. Remove from heat and stir in cornstarch. Pour the filling in a greased 8x8 pan. Mix together the crust ingredients in a food processor and blend until well mixed. cover filling with crust mixture and bake for 30 minutes. Broil on high for 3 minutes and remove from oven. Let stand for 10 minutes before serving.

Tuesday, May 8, 2012

Refrigerator Steel Cut Oatmeal

1/4 C steel cut oats
1/2 C milk
1/4 C greek yogurt
1 tbsp chia seeds
1 tsp honey
dash of cinnamon
1 mason jar w/ lid

Place all ingredients into mason jar and shake well to mix. Let sit overnight and enjoy cold in the morning.

Optional additions: diced fruit, applesauce or cocoa powder

(inspired by Overnight, No Cook Refrigerator Oatmeal by The yummy Life)

Parmesan Mushrooms

1 lb fresh mushrooms, thinly sliced
1 tbsp unsalted butter
1 clove garlic, minced
1/2 C sour cream
1 tbsp flour
1/8 tsp pepper
1/3 C parmesan cheese, shaved or shredded
4 tbsp dried parsley

Preheat oven to 425. Mix together sour cream, flour, pepper, parmesan cheese and parsley. In a large skillet saute mushrooms in butter and garlic for about 3 minutes, until they start to soften. Remove from heat and mix in sour cream mixture. Place in a greased 8x8 pan and bake for 10 minutes or until cheese is melted and bubbly.

(inspired by Parmesan Mushrooms by Stephanie Marchese)

Saturday, April 7, 2012

Breakfast burritos

5 egg whites
1 tsp olive oil
1/2 onion, finely diced
1/2 red pepper, finely diced
1/2 orange pepper, finely diced
1/2 yellow pepper, finely diced
1/2 green pepper, finely diced
2 C mushrooms, finely diced
1/2 C zucchini, finely diced
1 C black beans
4 tortillas
1/4 C shredded cheddar cheese, optional

Optional sides:
Sour cream
Hot sauce
Freshly diced tomatoes

Place onion and olive oil in skillet and cook until translucent. Add peppers and cook until soft. Add mushrooms and zucchini and cook until soft. Add black beans and cook until warmed. Add egg whites until cook thoroughly. Spoon 1/4 of the mixture into each tortilla, add cheese if desired and roll like a taco. Then place burritos in a clean skillet for 5 minutes a side on medium to crisp, if you have a George Foreman putting them in there works even better! Serve with desired sides.

Monday, February 20, 2012

Chocolate Pudding

1/2 avocado, pitted
6 dates, pitted and quartered
4 tbsp unsweetened cocoa powder
1/4 C milk or water

Place all ingredients in food processor and blend until smooth.

(inspired by Decadent Chocolate Fix by Kate Geagan)

Black Bean and Corn Salsa

2 C frozen sweet corn
1 1/2 C black beans, drained
1 can fire roasted tomato
5 green onions, finely chopped
1 bell pepper, chopped
1 onion, finely chopped and sautéed until golden
1 shallot, finely chopped and sautéed until golden
1 clove garlic, minced
1/4 C lime juice
3 tbsp olive oil
1 avocado, peeled, pitted and diced

Stir together corn, beans, tomatoes, green onions, bell pepper, onion, shallot, garlic, lime juice and olive oil. Place in fridge to cool for one hour. Gently old in avocado. Serve chilled with chips.

(inspired by Heather's Cilantro, Black Bean and Corn Salsa by Hvoeltner)

Chicken Cordon Bleu Casserole

4 chicken breasts, cut into small cubes
1/2 lb. black forest ham, cut into small pieces
8 slices Swiss cheese
3 C cream of chicken soup
1 C low fat sour cream
1 C frozen sweet corn
1/2 C mushrooms, finely chopped
1 tbsp worcestershire
1/2 C seasoned bread crumbs
2 tbsp unsalted butter, cubed

Preheat oven to 350. Cover the bottom of a 9x9 pan with half the chicken. Cover chicken with ham, then cheese and then remaining chicken. Mix together cream of chicken soup, sour cream, corn, mushroom and Worcestershire and pour on top of the chicken. Top with bread crumbs and cubed butter. Bake for 60 minutes. Let stand 5 minutes before serving.

To freeze: Cover the bottom of a 9x9 freezable pan with half the chicken. Cover chicken with ham, then cheese and then remaining chicken. Mix together cream of chicken soup, sour cream, corn, mushroom and Worcestershire and pour on top of the chicken. Top with bread crumbs and cubed butter. Before baking, fully defrost and cook at 350 for 60 minutes. Let stand 5 minutes before serving.

(inspired by Chicken Cordon Bleu Bake by Henderson Family Favorite Recipes)

Sunday, February 19, 2012

Red Wine Dark Chocolate Cookies/Brownies

2 1/2 C flour
3/4 C unsweetened cocoa powder
1/2 tsp salt
1 tsp baking soda
1/2 C unsalted butter
3/4 C sugar
3/4 C brown sugar, packed
1 egg
1 tsp vanilla
1/2 C Pinot Noir
1 bag mini chocolate chips

Preheat oven to 350. Combine first four ingredients in a medium bowl and set aside. In a mixing bowl, cream together butter and sugar. Then add egg, vanilla and wine. Slowly mix in dry ingredients and when well mixed fold in chocolate chips.

For cookies: drop teaspoons full of dough onto a greased baking sheet, bake at 375 for 12-15 minutes

For brownies: spread batter into a greased 8x8 pan and cook for 20-25 minutes. 

(inspired by Dark Chocolate and Red Wine Cookies by Keep it Simple Foods)

Sauteed Chicken and Mushrooms

4 chicken breasts, cut into thin slices
pinch of salt
1 tbsp olive oil
3 tbsp unsalted butter
3/4 C chicken broth
3/4 C white wine
2 C mushrooms, thinly sliced
1 clove garlic, minced
1/8 tsp thyme
chopped parsley for garnish

Preheat oven to 200. Heat a large skillet on medium-high, add butter and oil. Add chicken breast in a single layer and brown for 5 minutes on each side. In a separate skillet melt 2 tbsp butter  and add mushrooms and garlic. Cook down mushrooms for about 10 minutes until golden and crisp. Place cooked chicken on an oven safe plate and keep warm in oven. Pour 1/2 C wine in pan and scrape crispy bits from the pan until wine boils. Cook down wine half way and add 1/2 C broth. Turn heat to high and cook down until syrupy. Meanwhile, add thyme, 1/4 C broth and 1/4 C wine to mushrooms and cook down until liquid becomes thick. Place chicken and mushrooms in the "chicken" skillet and coat with sauce.

(inspired by Basic Sauteed Chicken by

Creamy Sweet Potato and Chicken Casserole

1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, minced
2 lbs sweet potatoes
2 carrots
4 chicken breasts, diced
2 tbsp flour
1 C dry white wine
2 cups chicken broth
1/4 C coconut milk
1/4 tsp nutmeg
4 C cooked brown rice

Preheat oven to 400. Place olive oil, garlic and onion in large skillet and cook until golden over medium heat. Add sweet potatoes and carrots and cook for 5 minutes or until golden. Move vegetables to the side and place chicken in the middle. Cook chicken on all sides and sprinkle with flour. Stir in flour carefully not to make lumps. Add chicken stock slowly, stirring constantly. Then add wine, coconut milk and nutmeg. Bring to a boil then remove from heat. Place everything including pan scrapings into a 9x13 pan, cover and bake for 45 minutes. Let stand five minutes before serving over rice.

To Freeze: After placing in a 9x13 pan cover and freeze. Fully defrost before baking at 400 for 45 minutes. Let stand for 5 minutes before serving over rice.

(inspired by Sweet Potato Chicken Casserole by Rachel)

Mushroom Risotto

6 C chicken broth
3 tbsp olive oil
3 C mushrooms, finely chopped 
2 shallots, finely chopped
1 1/2 C basmati brown rice
1/2 C dry white wine
1/4 tsp pepper
3 tbsp chives, finely chopped
1 onion, finely chopped
1/2 C water
1/2 C grated parmesan

In a saucepan, warm broth. Warm 2 tbsp olive oil in a large skillet and cook mushrooms until soft, about 3 minutes. Set aside. Add the remaining olive oil and cook shallots and onions until soft. Add rice and coat well with oil, cook for 3 minutes. Pour in wine and cook on medium until well absorbed. Add a 1/2 C warm chicken broth and stir until absorbed, repeat until all chicken broth is added. Add mushrooms, parmesan and water and cook until absorbed. 

(inspired by Gourmet Mushroom Risotto by Myleen)