Front Burner

I have to admit that when found the recipe for these muffins I was incredibly skeptical. It seemed way too easy and the lack of ingredients made me wonder if they'd have much flavor. But I figured (as I usually do) there must be a reason the recipe was posted and I thought "the reviewers wouldn't lie, right? there must be something to this..." So one Saturday morning I woke up early, spent all of 5 minutes whipping up a batch of muffin batter with ingredients I readily had on hand, and popped these babies in the oven.  And just like that... my children were waking up to the smell of fresh muffins right out of the oven.

The texture is not like traditional muffins. The crumb is much more moist and slightly on the "chewy" side but we enjoyed the break from tradition. They made a yummy afternoon snack too!

I put chocolate chips only in some of them. I somehow felt better not giving the baby the chocolate in hers... and she didn't seem to notice them missing when she devoured hers in mere seconds.

*original recipe from runningwithspoons.com* (use gluten free oats for a gluten free muffin!)


Banana Oat Blender Muffins
1 cup fat free vanilla (or plain) Greek yogurt
2 ripe bananas
2 eggs
2 cups rolled oats (can use either old fashioned or quick-cooking)
1/4 cup brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup mini chocolate chips

Preheat oven to 400 degrees. Spray muffin tin with cooking spray and set aside (if you use paper liners, be sure to spray them too as the lack of any oil/fat in these muffins will make them stick to the paper badly!)

Add all ingredients except chocolate chips to a blender and process on high until oats are processed completely and batter is smooth and creamy. Stir in chocolate chips (or pour some into muffin tins without and mix chocolate chips into remaining batter.)

Pour batter into muffin tin, filling cups about 3/4 full. Sprinkle a few chocolate chips over tops before baking if desired. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Remove from oven and cook in pan 10 minutes before removing to a wire rack to cool completely.

Read More......

My husband has high expectations when I cook. I've made so many hundreds of new and different recipes over the years that he holds me in relatively high esteem as far as my meal prep goes. So as time has passed, it seems he rarely ever offers much praise anymore. I suppose he just expects that I know he enjoys my cooking. But as a person who so greatly enjoys being the chef of the family, it never hurts to get a pat on the back once in awhile. So when Joe spent a good portion of dinnertime telling me "honey, this is really good..." I was beaming inside. Because after all these years he is still the one I aim to please. Sure, it's like the icing on the cake when the kids barely get a word out because they're cleaning they're plates too. But I'm immensely gratified when Joe is satisfied.

The lemon risotto was time consuming as risotto, in its nature, always is. I think a lemony rice pilaf would have had the same side dish effect. But risotto is fun to make every now and then. So give it a try if you wish. The flavors were all amazing together.

*recipe adapted from Taste of Home*


Salmon with Dill Sauce and Lemon Risotto
Sauce:
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped green onion
1 tablespoon lemon juice
1/2 teaspoon dried dill weed

Risotto:
3 to 3 1/2 cups chicken broth
1 1/2 tablespoons olive oil
1 shallot, finely chopped
1 cup uncooked arborio rice
1 garlic clove, minced
2 teaspoons grated lemon peel
1/4 teaspoon pepper

Salmon:
4 salmon fillets
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil

Mix sauce ingredients in a small bowl. Cover and refrigerate until serving.

In a small saucepan, bring broth to a simmer; keep hot. In a medium saucepan, heat oil over medium heat. Add shallot and cook, stirring, until tender (2-3 minutes.) Add rice and garlic. Cook and stir 1-2 minutes or until rice is coated.

Stir in 1/2 cup of hot broth. Reduce heat to maintain a simmer and continue stirring until broth is absorbed. Add remaining broth 1/2 cup at a time, cooking and stirring until broth is absorbed each time. Do this until rice is tender and risotto is creamy. Remove from heat. Stir in lemon peel and pepper.

Meanwhile, preheat oven to 450 degrees. Brush salmon fillets with olive oil and sprinkle with salt and pepper. Place on a foil lined baking sheet and bake 10-12 minutes (will vary according to thickness) or until fish flakes easily with a fork.

Divide risotto among 4 plates, top risotto with salmon fillets and divide sauce evenly among salmon. Finish with a squeeze of fresh lemon juice if desired.

Read More......

I seriously love sweet sauces served with meat. There's something incredibly savory about topping a perfectly cooked piece of pork (or chicken...) with a fruit based sauce. Never mind the fact that it also aids in getting the kids to eat it. This recipe didn't fail to impress. It'll make it back on our table in the near future for sure.

The key to perfect pork is knowing exactly how long to cook it. Pork is best left slightly pink in the center (and I promise, is still safe to eat this way!) though it can be difficult to get the timing down just right. When removed from the oven, it retains its heat and continues to cook slightly. Therefore the best time to remove from the oven is just before the optimal cooking temp. I used a pork loin roast (I'm guessing it was around 2-2.5 pounds) from a 2-pack I bought at Costco. I cut it in half to give it the approximate thickness of a pork tenderloin which is what the original recipe called for. I still used both halves because one just didn't seem like enough.

*original recipe from Budget Bytes*


Pork with Balsamic Cranberry Sauce
1.5-2.5 pounds pork loin roast
3 cloves of garlic, minced
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1/8 teaspoon salt
dash of ground black pepper
1 (14 oz) can whole-berry cranberry sauce
1/4 cup balsamic vinegar
1 tablespoon butter
1/2 teaspoon dried sage

Mix garlic, olive oil and 3 T balsamic vinegar in a small bowl. Pour over pork in a large zip-top plastic bag. Seal and massage contents to distribute marinade evenly and coat the pork. Refrigerate for 30 minutes.

Preheat oven to 425 degrees. Line a baking sheet or broiling pan with foil. Spray with cooking spray.

Heat a large nonstick skillet over medium-high heat; spray lightly with olive oil or cooking spray. Remove pork from bag and discard marinade. Add pork to pan and brown on each side about 5-7 minutes per side. Place pork on lined baking sheet and place in oven. Bake at 425 degrees for 30 minutes or until a meat thermometer in the thickest portion registers 145 degrees (this ended up being a little less than 30 minutes for me.)

Using the same skillet, add cranberry sauce, 1/4 cup balsamic vinegar, butter and sage. Bring to a simmer over medium heat, whisking to combine and remove any browned bits of pork from bottom of pan. Turn heat to low and continue simmering for 10 minutes, stirring occasionally.

Let pork rest 10 minutes on cutting board after removing from oven. Slice and serve topped with balsamic cranberry sauce.

Read More......

Growing up we ate tuna casserole at least once or twice a month. It was a quick easy dinner for my working mama to make and everyone (besides my little brother who wasn't "fond" of fish) loved it. Good old fashioned comfort food at its best. Years later when I introduced my version to my kids it came as no surprise that they loved it just as much. Though I may attempt a version someday that omits the traditional canned cream of mushroom soup, I can't mess with perfection here yet. I have yet to jump on that healthy bandwagon though I try to use it only occasionally. But I understand passing this recipe by if you're completely turned off by the use of it. Just know, you'll be missing out on a creamy dish of tuna noddle goodness.


Tuna Casserole
2 cups dried small shell macaroni (or elbow macaroni)
1 can healthy request cream of mushroom soup
1/3 cup milk
1/3 cup light mayonnaise
1/2 teaspoon dry mustard
2 (6 oz) cans tuna, drained
1 cup shredded cheddar cheese
1/4 cup plain dry breadcrumbs
1 tablespoon butter, melted
1/2 teaspoon paprika

Cook macaroni according to package directions; drain. In a large bowl combine soup, milk, mayo and mustard. Stir in tuna. Add cooked macaroni. Gently fold in shredded cheese. Transfer to a greased casserole dish.

In a small bowl combine bread crumbs, melted butter and paprika. Sprinkle over macaroni mixture.

Bake, uncovered, at 350 degrees for 40-45 minutes or until heated through.

Read More......

I may be slightly obsessed with muffins. They smell yummy, they're pretty, they're the perfect individual sized morning treat. They make me happy. And my children think they've hit the jackpot when one of these accompanies their meal in the morning.

Brendan always loves to ask what "kind" of muffins I've made before taking his first bite and exclaiming how amazing they are (what would I do without this boy??) So when I told him this morning that they were called "raspberry surprise" muffins he asked "why the surprise?" just before biting into the jam filled center and telling me "Oooooh! I get it... there's a raspberry surprise in the middle!!"

Recipes makes 24 muffins. Cool completely and freeze extras in a zip top freezer bag. Thaw in microwave or remove from freezer and defrost in bag on kitchen counter.

*recipe adapted from Holly Clegg's Trim and Terrific Freezer Friendly Meals*


Raspberry Surprise Muffins
2 1/2 cups all purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1/3 cup canola oil
2 eggs
1 teaspoon vanilla
4 cups bran flake cereal
1 cup fresh raspberries
1 cup seedless raspberry jam

Preheat oven to 400 degrees. Spray muffin tins with cooking spray or line with paper muffin liners.

In a medium bowl combine flour, sugar, baking powder, soda and salt. Whisk together and set aside.

In a large bowl combine buttermilk, oil, eggs and vanilla. Whisk together until smooth. Add flour mixture and bran flakes to the buttermilk mixture, stirring only just until blended. Fold in raspberries. Spoon batter into muffin cups, filling 1/3 full. Make a well in center of batter and fill with a heaping teaspoon of jam. Cover with batter, filling to about 3/4 full. Bake for 20-25 minutes or until tops are lightly browned.

Read More......

So this is what happens at my house from time to time.

I am putting groceries away in the fridge and run across a bag of zucchini that I must have bought for a dinner I was planning on making but either skipped over or substituted it with something else.  Realize it's not in my menu plan for the current week and know that if I stuff it back in the fridge without a plan it will most definitely begin to rot... ZUCCHINI BREAD! Think back to a recipe I've been wanting to make for quite some time, peruse the pantry for the remaining ingredients and BAM! I've developed a plan to make a random loaf of zucchini bread the next day.  My family appreciates these random moments of baking genius.

Or at least I like to think they do.

And if you're one to turn your nose down at something so "healthy" sounding, rest assured that my friend Rachel took one bite and said "really this just tastes like chocolate bread..."

So indulge without feeling guilty... zucchini is a vegetable after all.

Feel free to use regular cocoa powder, but the Hershey's Special Dark gives it an amazing deep dark chocolate flavor. Also, for best results, store loaf wrapped in plastic wrap or an airtight container overnight and slice and eat the next day. Moist chocolate overload!

Double Chocolate Zucchini Bread
1 2/3 cups all purpose flour
1/3 cup hershey special dark cocoa powder (or regular)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs
1/4 cup unsweetened applesauce
1/4 cup canola oil
1/2 cup brown sugar
1 1/2 teaspoons vanilla
2 cups shredded zucchini, gently squeezed to remove liquid
2/3 cup semi sweet chocolate chips

Preheat oven to 350.  Grease an 8-inch loaf pan and set aside.

In a small bowl whisk together flour, cocoa powder, baking powder, baking soda and salt.

In another bowl mix eggs, applesauce, oil, sugar and vanilla.  Add the flour mixture, stirring just until combined.  Fold in zucchini and chocolate chips.  Pour into pan and spread evenly. Bake for 60-75 minutes or until a toothpick inserted in center comes out clean.

Let cool for 10 minutes before removing to a wire rack to cool completely.

Slice into 12 pieces

Per slice: cal 222, carb 33g, fat 9g, pro 3g, sod 314mg, sugar 16g

Read More......

Best. Chili. Ever.

Easy, quick, smells so good when it's cooking all day.  I have a hard time deciding which chili recipes are my favorites but I have to say that I will be going back to this one again and again.  Everyone nearly licked their bowls cleaned.  And even Violet, who turned it down the first night, ate a baby sized helping of leftovers the next night. Go baby V!

If you like an extra spicy chili then feel free to add some extra chili powder.  I was incredibly pleased with the heat and the seasonings the way it is (but remember, we're not a "hot and spicy" crowd.)

*Adapted from Myrecipes.com*

Amazing Slow Cooker Turkey Chili
1 1/4 pounds ground turkey
1 medium onion, chopped
1 garlic clove, minced (or 1 teaspoon bottled minced garlic)
2 cups frozen corn
1 red bell pepper, chopped
1 green bell pepper, chopped
1 (28 oz) can crushed tomatoes
1 (15 oz) can black beans rinsed and drained
1 (8 oz) can tomato sauce
1 (1.25 oz) packet McCormick chili seasoning
1/2 teaspoon salt

Brown turkey in a large nonstick skillet with onions and garlic until turkey is no longer pink.  Drain if necessary. Spoon into a large slow cooker, add remaining ingredients and stir.  Cook on HIGH 4-5 hours or LOW 6-8 hours.  Top with cheese and sour cream.  Serve with cornbread and a green salad.

Read More......

I think the thing that most attracted me to this recipe was all the colors.  I love a pretty dish.  And then there's the fact that you pretty much just toss it all into one baking pan and everything cooks together without any fuss.  Especially helpful when you have a feverish whining baby who just wants to be snuggled but you're trying desperately to get dinner made.  I can deal with 5 minutes of a desperate baby clinging to my leg if it means I can toss the dish in the oven, set the timer and give sweet baby snuggles after that.

This dish really is amazing.  Any dinner really, that my picky 6-year-old will eat, is amazing in my book.  So I will bring this into rotation as a family regular for sure.

Chicken Fiesta (adapted from www.dessertnowdinnerlater.com)
16 oz jar of mild salsa
1 cup long grain white rice
1 (14.5 oz) can corn, undrained
1 (15 oz) can black beans, drained and rinsed
1/4 teaspoon garlic salt
4 or 5 small chicken breasts
1 tablespoon taco seasoning
1 cup sharp cheddar cheese
1/2 cup chopped green onions

In a medium bowl, combine first 5 ingredients.  Pour into a 9x13 baking dish coated with cooking spray (alternatively, spray dish then just mix all ingredients in dish to save a bowl from needing a wash.) Top with chicken breasts and sprinkle with taco seasoning.  Bake at 375 for 45 minutes. Sprinkle with cheese and return to oven for 5 minutes or until cheese melts.  Sprinkle dish evenly with green onions.

Read More......

I'm trying to make a comeback this year.  I want to share all the incredible new recipes I tried and fell in love with last year! Too much good stuff to keep to myself.  The problem is the lack of photos (and the lack of quality of the ones I do have!) But I'll do my best.

I began browsing through my photos in an attempt to find a starting point and came across this gem. Honestly, I made this just last November for the very first time and I can still remember every distinct flavor as if I had just eaten it tonight.  Very few (healthy) ingredients that yielded so much incredible flavor.  As if I needed any more assurance that this one was a hit... everyone devoured every bite. So enjoy... I know we all did.

Chicken and Orzo Skillet (adapted from Cooking Light)
1 lb boneless skinless chicken breasts cut into bite sized pieces (I used three large breasts)
8 cups water
12 ounces uncooked orzo
2 cups chopped tomato (3-4 roma tomatoes)
2 tablespoons tomato paste (or pizza or pasta sauce... it's what I had open in the fridge!)
1 teaspoon garlic salt
1/4 teaspoon black pepper
3-4 cups baby spinach leaves
3/4 cup crumbled feta cheese

Heat a nonstick skillet over medium-high heat.  Spray with olive oil or cooking spray and add chicken.  Cook about 6 minutes, stirring to brown all sides.  Remove chicken from pan and keep warm.

Boil 8 cups water in a large saucepan.  Add orzo and cook 8 minutes.  Pour and save 1/4 cup cooking liquid then drain remaining liquid from orzo in a colander.

Add 1/4 cup cooking liquid, tomatoes and tomato paste to skillet.  Cook over medium-high heat for 2 minutes.  Add chicken, pasta, garlic salt, pepper and spinach, stirring until spinach wilts.  Remove from heat and sprinkle with feta cheese.

I think I served it with a side of roasted asparagus.  Or maybe I didn't.  But it sounds good doesn't it?

Read More......

I'm on a roll here with quick and easy weeknight meals.  This one takes just a little prep but needs almost an hour baking time.  So worth it for that crunchy cheesy top you see there.  I wasn't sure what my kids would think of it so I was pleasantly surprised when Aubrey was the first to clear her plate.  I almost thought she'd ask for seconds but I think she was saving room for dessert.  I served it with a side of corn and a green salad to round out the meal.  And since Joe will be gone, I can make the kids something else and have the leftovers to myself! (don't judge... when Joe is out of town my motivation to cook anything blog worthy goes out the window and I frequently fix my children easy dinners like quesadillas, chicken nuggets or mac & cheese...)

Chile Relleno Casserole
1 lb lean ground beef
1 small onion, chopped
1/2 (or more if desired) teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red pepper (optional... I left this out)
1 can whole green chiles
1 small can chopped green chiles
4 oz shredded sharp cheddar cheese (I freshly grated 1/2 of an 8 oz block)
4 eggs
1 1/2 cups milk
1/4 cup flour

Preheat oven to 375.  Brown ground beef and onion together in large nonstick skillet until meat is no longer pink.  Add salt and pepper(s). Spray an 8x8 baking dish with cooking spray. Cut open chiles and lay flat in a layer on bottom of pan.  Top with half of cheese, then meat and onion mixture.  Add the remaining cheese and chopped green chiles on top.  Whisk milk and flour together.  Whisk in eggs and mix well.  Pour evenly over all.  Bake for 50 minutes (can cover with foil halfway through if it gets too brown... I like mine that way though!)

*original recipe from greencattlebeef.com*

Update: just after I posted this recipe, Joe came home and stole the leftovers for lunch... darn him!!
Update #2: he topped it with sour cream and said it was delicious... just gave me the idea to possibly top it with some olives too (not that this is true chile relleno fasion... would still taste good though!)

Read More......

It wasn't until my best friend texted me recently in response to the new recipe I had tried that night for dinner and said "why don't you put it on the blog?  I use your blog for menu planning all the time!" that I realized just how long it had been since I posted anything.  The summer was spent mostly on tried and true "fall back" recipes.  I got in a rut of making things we had already had before.  And then there was the problem that when we tried new things, I either forgot to take a photo, or just gave up on trying.  So I had to dig into my archives of photos and pull out some good ones to share.  Which brought me to this memorable dish.  Creamy Balsamic Chicken.  Quick, easy, and cheers from the entire family.  A true winner for sure.

Creamy Balsamic Chicken
1-2 lbs chicken tenders (or chicken breasts cut lengthwise into three strips each)
3/4 teaspoon thyme
3/4 teaspoon poultry seasoning
salt and pepper to taste
1 (15 oz) jar light alfredo sauce
1 1/2 tablespoons balsamic vinegar

Heat a large, deep nonstick skillet over medium-high heat.  Spray with cooking spray or lightly with olive oil.  Mix thyme and poultry seasoning and sprinkle evenly over chicken on both sides.  Brown chicken for about 2-3 minutes on both sides.  Remove chicken from pan.  Pour alfredo sauce and vinegar into pan.  Stir to combine and loosen any browned bits from bottom of pan.  Add chicken back to pan, coating it in sauce.  Cover pan and reduce heat to medium low until thoroughly heated and ready to eat.  Serve over angel hair pasta.

Original recipe from www.laurenslatest.com

Read More......

I was in the baking mood a couple weeks ago (and heck, several times since then) and decided to whip up a batch of quick bread to take to a friend's house for dessert.  Of course, I made it the night before, knowing that most quick breads have more intense flavor and moisture the day after they're baked.  That meant hell on the salivating tastebuds when the loaf came out of the oven and my husband stood staring at it asking "are you sure I can't just taste it?!" Then came the sugary glaze that was poured on top and it felt like pure torture.  But it was worth it in the end as this bread was nearly devoured down to the last crumb.

Great as a light summer dessert.  Slice it thickly and top with sliced strawberries and whip cream, have it as a snack with an afternoon cup of coffee, serve it at a brunch.  It's amazing, you'll love it.

Poppyseed Bread
1 1/2 cups flour
1/4 teaspoon salt
3/4 teaspoon baking powder
2 1/2 teaspoons poppy seeds
1 whole egg plus one egg white
1/3 cup unsweetened applesauce
2 tablespoons canola (or vegetable) oil
1 cup sugar
3/4 cup milk
3/4 teaspoon almond extract
3/4 teaspoon vanilla extract
3/4 teaspoon butter flavoring/extract (or 3/4 teaspoon melted butter)

Glaze:
2 tablespoons lemon juice
6 tablespoons sugar
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/4 teaspoon butter flavoring/extract (or 1/4 teaspoon melted butter)

Preheat oven to 350 degrees.  Combine flour, salt, baking powder and poppy seeds in a medium mixing bowl. Mix together remaining bread ingredients (egg through all extracts) and whisk thoroughly.  Add to dry ingredients and stir just until moistened.  Pour into greased 9x5 loaf pan and bake 55-65 minutes or until toothpick inserted in center comes out clean.  Let cool in pan 10 minutes then remove to wire rack and cover warm bread with glaze using a knife to bring any dripping glaze back up and on top of the bread.  Let cool completely.

For glaze: mix all ingredients together in a small saucepan and cook over medium heat until sugar dissolves.  Let cool slightly to thicken then pour onto warm bread.

Read More......

I pinned this recipe with high hopes of something different to make for dinner last week.  I scanned the ingredients and figured it was simple enough and sounded tasty.  So I planned it for one night in our weekly dinner menu.  It wasn't until I sat down and prepared to make it that I started reading the online reviews for the recipe which were nothing stellar to say the least.  The words "bland", "lacking" and "disappointing" overwhelmed me but I was in too far to turn back as I had already begun preparing the ingredients.  That's not to say that there weren't also several good reviews.  It was just the bad ones that caught my attention.  So I carried on, pushed through, and made the dish anyway.

I won't say it was the best pork dish ever.  And maybe Paprikash in general  is just not my thing.  But it wasn't bland or disappointing by any means.  Joe enjoyed it and the kids both cleaned their plates (Aubrey only after giving her customary whiny "what is this?! I don't want this, it looks groooosss!" that I've come to expect on a regular basis.) In my book that's a culinary success.  It's just not one that will likely be asked for again and again.  The salad, however, may be a different story.  Something simple and easy and so full of flavor.  It's a keeper for sure and will be added to several dinners to come.

*original recipe courtesy of Cooking Light*

Pork Paprikash
1 (1.5 pound) pork tenderloin cut into one inch chunks
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
5 teaspoons olive oil, divided
1 small onion, chopped
1 small green bell pepper, chopped
2 teaspoons minced garlic
2 tablespoons flour
2 tablespoons tomato paste
1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried thyme)
1 teaspoon smoked or regular paprika
1/2 cup dry white wine
1 cup chicken broth
1 tablespoon cider vinegar
3 tablespoons sour cream

Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper.  Brown pork in a large skillet in 2 tsp olive oil over medium high heat.  Remove pork from pan.  Add remaining tablespoon (3 teaspoons) olive oil to pan, reduce heat to medium.  Add onion, pepper, garlic and remaining salt and pepper.  Saute 4 minutes.  Add flour, tomato paste, thyme and paprika.  Cook 30 seconds.  Add wine, broth and vinegar, scraping browned bits from bottom of pan.  Add pork and continue cooking 5 minutes or until meat is heated through.  Add sour cream and stir.  Serve over rice or noodles.


Apple Salad with Mustard Dressing
1 tablespoon olive oil
1 1/2 tablespoons cider vinegar
2 teaspoons garlic whole grain mustard
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium Fuji apple, thinly sliced
1 (5 oz) package mixed spring greens

Place greens and apple slices in a bowl.  Mix remaining dressing ingredients together, whisk well and pour over salad.  Toss to coat.

Read More......

This has honestly got to be one of my absolute most favorite slow cooker meals of all time.  And to think, I only found it about 6 months ago!  I've been missing out on this yummy chicken goodness for far too long! It's so simple, it makes enough for leftovers and it's SO tasty.  I like to serve it over rice with a green salad on the side.  But mix it up if you'd like.  Serve it over quinoa, stuff it in a tortilla.  The flavors are so amazing you really can't go wrong.

*original recipe from www.budgetbytes.com*

Chicken Taco Bowls
1 1/2 pounds chicken breasts (I use about 4 breasts)
1 (16 oz) jar of mild thick and chunky salsa
1 (15 oz) can black beans, drained
1/2 pound (8 oz) frozen corn
1 tablespoon chili powder
1/2 tablespoon cumin
1/2 tablespoon minced garlic
1/2 teaspoon dried oregano
1/4 teaspoon salt
2 cups uncooked rice
3 cups chicken broth
shredded cheese, chopped cilantro and sour cream for topping

Add all ingredients through salt into the bowl of a slow cooker.  Stir to combine and cover chicken with mixture.  Cook on LOW setting for 8 hours.  Near end of cooking time, cook uncooked rice in 3 cups of chicken broth according to package directions.  When slow cooker is done, shred chicken with two forks.  Build bowls by placing rice in bowl, top rice with cheese, chicken mixture and any other toppings of your choosing.

Read More......

I love seeing so many new recipes out there involving quinoa.  What an amazing little grain (and tasty too!) packed with protein and nutrients.  So when I wanted something different to serve with my chicken fajitas, I remembered pinning this recipe on Pinterest and thought it looked like the perfect pairing.  And while the fajitas were delicious, this beautifully colored protein packed salad was what had me going back for seconds.  I took my first bite and announced  to my family (rather shamefully with a mouthful of food) "oh my gosh, this is amazing! you're going to love it!" But I really had to sit and savor the beauty for a minute too.  I mean, look at all those colors.  Almost too pretty to eat!  It's a wonderful side dish for really any main course meat.  Or eat it for lunch on its own.  But pair it with a mexican main dish (tacos? fajitas? burritos?) and you won't be disappointed.

*original recipe from mysaladrecipes.com*

Southwest Quinoa Salad
1/2 cup quinoa
1 cup water
1/4 cup chopped fresh cilantro
1 small mango, diced
1 small red bell pepper, diced
1 cup canned black beans, rinsed and drained
2 green onions thinly sliced
1/4 cup orange juice
2 tablespoons rice vinegar
2 teaspoons sesame oil
1 teaspoon minced fresh ginger (or 1/2 teaspoon ground ginger)
1/4 teaspoon salt
pinch of cayenne pepper

Toast the dry quinoa by placing it in a small saucepan over medium-low heat and stirring until it becomes fragrant and begins to crackle (about 3-5 minutes.)  Rinse quinoa under cold running water and drain through a fine mesh sieve.  Return to saucepan with 1 cup water.  Bring to a boil over medium-high heat.  Cover, reduce heat to low and simmer 15 minutes or until liquid is absorbed.

While quinoa is cooking, mix remaining ingredients through green onions in a medium bowl.  When quinoa is done, add to bowl and toss all ingredients together.  Mix remaining ingredients together and pour over salad.  Toss to coat.

Read More......

I am all for an easy one dish dinner.  Toss all the ingredients in one pan and you're done?  I'll take it!  And the best part is that everyone loved this dish.  Now if you were my dad, and this was 1988, you'd add a can of kidney beans and possibly some other various ingredients that you've found in your pantry.  You'd dish it out to your kids and you'd call it "Daddy Surprise" because the surprise was that it never tasted the same.  Oh, the childhood memories...

No kidney beans please.  Although if you want to add a can of black beans you could boost the protein and fiber content and I imagine it would taste delicious.  We topped our servings with a dollop of sour cream (and some sliced olives for me and the kids.)  A little avocado wouldn't be too bad either.

*original recipe from www.number-2-pencil.com*

Turkey Enchilada Pasta Skillet
1 tablespoon olive oil
1 1/2 teaspoons minced garlic
1/2 cup chopped onion
1 lb ground turkey
1 packet taco seasoning or 1 recipe of my homemade taco seasoning
2 cups low sodium chicken broth
1 small can mild red enchilada sauce
8 oz dried rotini pasta
2 cups reduced fat shredded mexican cheese blend
3 green onions chopped
toppings of choice: sour cream, olives, avocado, salsa

In a large skillet, saute garlic and onion in olive oil over medium heat until softened.  Add turkey meat and taco seasoning, breaking up meat as it cooks until browned.  Add chicken broth, enchilada sauce, and pasta to pan.  Bring to a boil then reduce heat to low, cover and simmer about 15 minutes.  Remove lid and simmer, uncovered, another 5 minutes or until pasta is tender.  Remove from heat and stir in one cup of cheese.  Top with remaining one cup of cheese and replace lid to allow heat to melt the cheese.  Sprinkle with green onions and serve.

Read More......

I had fully anticipated posting this recipe and calling it the best muffin ever... in the entire world. That is until I asked my husband what he thought of them.  My husband (who will devour a peanut butter and banana sandwich happily) who replied "um... they were ok..." And he was met with a stunned silence.

"OK?! Just OK?! I thought they were AMAZING!!" I half shouted, slightly offended.

"I just wasn't a fan of the peanut butter I guess..." he replied honestly.  It took me some time to remind myself that you win some, you lose some.  But usually the ones I "lose" are recipes that we mutually agree were just not that good.  So before you run out and whip up a batch of these puppies you need to first be a self described fan of peanut butter and banana.  And even then you need to know that they *apparently* don't stand up to the toughest of PB&B critics.  But hey, whatever... more for me...

I will admit that they were best right out of the oven. I waited a full 2 minutes, wafting the air around the muffins, trying to cool them just enough to devour one.  They're still good the next day but be warned that they take on the consistency of banana bread that has rested overnight, that slightly moist stickiness.  Didn't stop me from devouring another one (or three.)  But then to rid myself of the temptation I tossed the rest into a ziplock bag and put them in the freezer for later consumption.

I got the original recipe here at Annie's Eats (I only wish I could blog like her!) but made a couple alterations to my own taste.

Peanut Butter Banana Oatmeal Muffins
(yield about 16 muffins)

1 cup all purpose flour
1/2 cup whole wheat flour (or white whole wheat)
1 cup old fashioned oats (OK to substitute with quick oats or use a combination)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 heaping tablespoons unsweetened applesauce
3/4 cup brown sugar
2 large eggs
1 cup mashed ripe banana (about 3 medium)
6 tbsp. creamy peanut butter
1 cup low fat buttermilk

Preheat oven to 350 degrees.  Spray muffin pan with nonstick cooking spray or line with paper liners.  In a medium mixing bowl combine flours, oats, baking powder, baking soda and salt.  Stir with a whisk to blend. In another bowl mix applesauce, brown sugar, eggs, banana, peanut butter and buttermilk.  Whisk together until smooth.  Pour wet ingredients into dry ingredients and stir just until combined.  Divide the batter between the prepared muffin cups (I baked a dozen first, then used the same pan to bake 4 more.) Bake 20-23 minutes or until a toothpick inserted in the center comes out clean.  Cool in pans 5 minutes then remove to a wire rack to cool completely (or however long you can wait until you have to devour one!)

Read More......

The photo was taken as an afterthought, before I devoured them and thought to myself, "I might want to post this recipe on the blog."  I almost resigned to taking a photo of my children's plates as their servings were quickly disappearing... proof that these were seriously delicious!

I've been trying to incorporate different whole grains into our diet in various ways.  I tried out a turkey bulgar dinner one night and it was a HUGE success (recipe will be posted soon, I promise... I've been trying to archive my recipes and get caught up... a daunting task...)  But then I have to admit that all of them haven't made the "keeper" pile.  The morning I placed a bowl of warm whole wheat couscous made with vanilla almond milk, orange zest and dried cranberries in front of Brendan for breakfast he ate a few bites and asked with mild disgust "why are we eating couscous for breakfast?" In all honesty it was really kind of weird.  So I tossed that one.

But this one?  It's a keeper.  The look on Brendan's face when he took his first bite was priceless... as I've always said, he's my best critic... I'll type up the recipe as it was written but here are the changes that I made.  Keep in mind, it's best to cook the quinoa the night before and let it cool in the fridge. You may want to check it while it's cooking... by about 8 minutes mine was running out of water and on the verge of sticking to the pan, good thing I checked... I added a bit more water and it turned out fine.  I did not have any white whole wheat flour so I split it 1 1/3 all purpose, 1/3 whole wheat... it could have been split with more whole wheat and still be OK.  I cut the butter down to 1 tablespoon and I don't think it made a difference in taste.  Also... I've made pancake recipes that have called for beating the egg whites separately and folding them into the batter.  I've made them omitting that step and adding the whole eggs to the batter and feel that it didn't make much of a difference in taste or texture.  With these I actually beat the whites separately but I'll try it without that step next time.  The recipe says it makes 10 waffles but with my traditional waffle maker I ended up with about 16 of the ones shown above.  Yes, we will be having leftovers and freezing extras.  Especially since Daddy wasn't here to eat any.

Banana Quinoa Waffles
1/2 cup water
1/4 cup quinoa
1 2/3 cups white whole wheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup mashed ripe bananas (about 2 medium)
3 eggs, separated
3 tablespoons butter, melted
1 1/2 cups fat free milk

In a small saucepan, bring the water to a boil.  Stir in quinoa.  Reduce heat, cover and simmer 10-12 minutes or until tender and liquid is absorbed.  Remove from heat.  Transfer to a small bowl and chill 1-2 hours or overnight.

Preheat waffle iron according to manufacturer's directions.  In a large bowl, combine flour, brown sugar, baking powder, and salt.  In a medium bowl, combine quinoa, bananas, egg yolks, butter and milk.  Stir into flour mixture.

In another bowl, beat egg whites until stiff.  Fold them into batter.  Cook batter in waffle iron according to manufacturer's directions.  Top with syrup and fresh fruit.

*Recipe courtesy of Parents magazine*

Read More......

I ran across this recipe in a Family Circle magazine and decided to try it out as a healthy after school snack for the kids.  And while Aubrey was, for some reason, slightly turned off by it (she is my picky eater after all...) Brendan declared it his new favorite snack and ate what Aubrey wouldn't.

I dipped a few apple and celery slices myself and have to admit that it was really pretty tasty.

Peanut Butter Dip
6 oz. low-fat vanilla yogurt
1/2 cup reduced fat peanut butter
1/3 cup raisins
1/2 teaspoon cinnamon
2 ribs celery trimmed and cut
2 apples cored and sliced
2 cups small pretzels (we omitted the pretzels to keep it slightly healthier but they would have tasted great!)

In a small serving bowl mix together yogurt, peanut butter, cinnamon and raisins.  Serve with apples, celery and pretzels.

Read More......

I hate winter evenings.  I'm not an expert photographer.  I don't even aspire to be one.  But I at least like to TRY to get a good looking photo of the recipes that I post.  The winter evenings leave me with no natural light to speak of and so most photos come out looking slightly unappealing with a yellowish-orange tint to them.  I suppose that means I'll just have to talk this recipe up because you seriously have to try it and I promise you will LOVE it.  I questioned it slightly when I pulled out the recipe. I've never actually cooked bulgur before.  But the recipe was part of a "try new whole grains in your diet" article and I figured... "sure, why not?"

When I called the kids to the table for dinner I wished I had been able to record their reactions.  Brendan (who rarely complains about dinner) sat down and looked at his plate skeptically saying "what IS this?" as Aubrey said "I don't WANT this... I don't LIKE it!" throwing herself to the ground.  I reeled them back in saying "you haven't even tasted it yet... if you take a few bites then I'll get out some tortilla chips and you can eat it with those."  The word "chips" got their attention and they took their first tentative bites.

Brendan's eyes lit up "Mommy, it's so GOOD!" and Aubrey exclaimed "I like it!" and though they momentarily forgot about the promise of chips, I brought them out anyway... I like to keep my word.  The tastes were amazing (and a tortilla chip or two to clean the plate adds a nice touch.)  So don't be turned off by the name or the look because as Brendan has told me time and time again "even if it doesn't look good... it doesn't mean it won't TASTE good!"

Turkey Bulgar Skillet

8 oz lean ground turkey
1 small onion, chopped
1 garlic clove, minced
1 (16 oz) can kidney beans, rinsed and drained
1 (14.5 oz) can diced tomatoes with mild green chilies
1 1/2 cups water
1/2 cup frozen corn (I used a whole can, drained, since I didn't have any frozen)
1 Tbsp. chili powder
1 tsp. ground cumin
1/4 tsp. pepper
1/4 tsp. salt
1 cup uncooked bulgur (I found this in the whole foods/bulk section of Fred Meyer for cheap!)

Topping: 1/2 cup plain greek yogurt or sour cream mixed with 1 Tbsp chopped green onion and 1 Tbsp minced fresh cilantro

In a large nonstick skillet coated in cooking spray, cook turkey and onion over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.

Stir in the beans, tomatoes, water, corn chili powder, cumin, pepper and salt.  Bring to a boil.  Stir in bulgur. Reduce heat; cover and simmer for 13-18 minutes or until bulgur is tender.

Remove from heat; let stand 5 minutes.  Fluff with a fork.  Serve on plates or in bowls with a spoonful of "topping" and some tortilla chips.

Original recipe courtesy of taste of home healthy cooking

Read More......