Search This Blog

Monday, October 19, 2009

Chicken Piccata with steamed Asparagus

There is a pattern here, I found this recipe in a Fat Burning Food Guide book from Chalean Extreme workout program. This recipe was also amazing.

4 oz. boneless chicken breat, butterflied
1/4 cup white wine
1/4 cup fresh lemon juice
2 tbsp olive oil
1 tsp capers

12 asparagus spears, steamed
Mrs. Dash Italian seasoning to taste
Salt and Pepper to taste

Season chicken breast with Mrs. Dash. Heat a nonstick skillet over medium heat and add olive oil. Cook chicken breast for about 2 to 3 minutes on each side, until golder brown. Then add white wine, lemon juice, and capers and simmer until chicken is cooked through. Season with salt and pepper to taste and serve with asparagus spears.

Home Fries (Eat Clean Diet recipe)

This was one of the first recipes I had to make cause it was like making fried potatoes (in which I can't seem to make). This recipe is a definite winner.

Home Fries

3 potatoes, boiled till soft but firm, and sliced
1 green bell pepper, sliced
1 cooking onion, sliced thinly
2 tbsp olive oil, seperated
2 tsp mustard seeds
Sea salt and freshly ground black pepper to taste.

I started with putting the potatoes in the microwave in fold over sandwich baggies for 3 minutes. Let them cool then slice.
Heat 1 tbsp oil over medium heat in a large skillet.
Cook onions for 1-2 minutes. Add green peppers and continue to cook, stirring for about 4 minutes. Set aside in a bowl.
Add the rest of the oil to the skillet. Allow to heat. Set potato slices in single layer. Let brown, then flip. Brown the potatoes for 2 minutes, then add onions and peppers. Stir together. Add mustard seeds, salt and pepper, and serve.

One skillet meal (ground hamburger/turkey/bison)

So it has been a super long time since I have gotten on here to post a recipe. I have been cooking but it has been a little different. We started eating a Clean Diet (recently) and trying to find recipes is a little harder.

Tonights menu was totally just thrown together. I had 1 lb. of ground bison in the fridge and had to come up with something; so I did.

Ingredients included:
2 tbsp olive oil
1 lb. ground bison
1 bell pepper; diced
1 onion; diced
2 cloves garlic; minced
2 can diced tomatoes with chilies
2 cups cooked brown rice

I first started with olive oil and saute garlic for about 2 minutes on med. heat. Add your ground bison, turkey or even hamburger. Once that is almost cooked all the way thru, add chopped bell peppers and onions. Cook till those are tender and then add your 2 cans of chopped tomatoes with chilies. The tomatoes and chilies add the spice. Then you will add the cooked rice, stir and heat thru for about 5 minutes. Then pepper and salt to taste.

I thought this was really good. Reminded me of like unstuffed peppers or like dirty rice. I am so glad there were left overs so I can have it for lunch tomorrow.

More recipes to come....I promise :)

Wednesday, September 2, 2009

Grilled Chicken Fajitas with Peppers and Onions

I found this recipe from My Tasty Treasures. I made it and it was AMAZING.

1/4 cup olive oil
1 tsp. grated lime rind
2 1/2 tablespoons fresh lime juice
2 tablespoons worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon coarsly ground black pepper
2 garlic cloves, minced
1 (14 oz) can low-salt beef broth

2 pounds skinned, boned, chicken breast (I used bonelss, skinless)
2 red bell peppers, cut into 12 wedges
2 green peppers, cut into 12 wedges
1 large vidalia onion, cut into 16 wedges
Cooking spray
Four totillas
Bottled salsa
Sour cream
1/2 cup fresh chopped cilantro (optional)

To prepare marinade, combine first 10 ingredients in a large bowl and set aside. To prepare fajitas, combine 1 1/2 cups marinade and chicken in a large resealable zip top plastic bag. Combine vegetables and remaining marinade in another large zip top bag and seal. Marinate both in the refigerator at least 4 hours, or overnight...turning occassionally.

Prepare grill.

Remove chicken from bag; discard marinade. Remove vegetables from bag; reserve maridnade. Place reserved marinade in a small saucepan and set aside. Place chicken and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side until desired doneness (I cooked my vegetables on the stove top).

Wrap tortillas tightly in foil. Place tortilla packet on grill rack the last 2 minutes of cooking time. Bring reserve marinade to boil. Cut chicken diagonally into this slices. Place chicken and vegetables on serving platter. Drizzle with the reserve marinade.

Arrange chicken, peppers and onions on tortillas, top with sour cream, salsa and cilantro if desired. Now....Enjoy.

Thursday, May 21, 2009

Rich & Meaty Pizza Cup Snacks

I haven't made these but thought I would take a picture of the picture in the book and post it. This is a 3 ingredients recipe and looks really yummy.

Prep time: 10 minutes Cook time: 20 minutes.

Rich & Meaty Pizza Cup Snacks

1 can (12 ounces) refrigerated biscuits (10 biscuits)
1 1/2 cups RAGU' Rich & Meaty Meat Sauce
1/2 cup shredded mozzarella (about 2 ounces)

Preheat overn to 375. In 12-cup muffin pan, evenly press each biscuit in bottom and up side of each cup; chill until ready to fill.

Evenly spoon Meat Sauce into prepared muffin cups. Bake 15 minutes. Evenly sprinkle tops with cheese and bake an additional 5 minutes or until cheese is melted and biscuits are golden. Let stand 5 minutes before serving. Gently remove pizza cups from muffin pan and serve.

No-Bake Chocolate Peanut Butter Bars

Here is another recipe from the new cookbook and this one has 5 ingredients. These were simple to make but some how I did not execute it right and the bottom layer wanted to crumble. So with that, I put it in a bowl and broke it all up and we ate it that way. It was still very yummy eating out of a bowl with a spoon. Caution on the sugar overload tho.

No-Bake Chocolate Peanut Butter Bars
2 cups peanut butter, divided
3/4 cup (1 1/2 sticks) butter, softened
2 cups powdered sugar
3 cups graham cracker crumbs
2 cups (12 oz. package) Nestle' Toll House Semi-Sweet Chocolate Mini morsels, divided

Beat 1 1/4 cups peanut butter and butter in a large mixer bowl until creamy. Gradualy beat in 1 cup powerded sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared pan. Smooth top with spatula.

Melt remaining peanut butter and remaining morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in a pan. Refrigerate for at least 1 hour or until chocolate is firm; cut into bars. Store in refigerator.

Crispy Tortilla Chicken

I found this recipe in a new cookbook I found. They have a collection of recipes that have 3, 4 and only 5 ingredients. This recipe only has 3...WoW. If you love taco's (you know who you are), you might wanna give this recipe a try. This recipe is super inexpensive and kids will love it.

Crispy Tortilla Chicken

1 1/2 cups crushed tortilla chips
1 package (1 1/4 oz) taco seasoning mix
24 chicken drummettes
Salsa (optional)

Preheat oven to 350. Spray a large rimmed baking sheet with nonstick cooking spray.

Combine tortilla chips and taco seasoning in large shallow bowl. Coat chicken with crumb mixture, turning to coat all sides. Shake off excess crumbs; place chicken on prepared baking sheet.

Bake 40 minutes or until chicken is no longer pink in center.
Serve with salsa if desired.

Baked Beans

I would call these THE BEST BAKED BEANS. I got this recipe from my mother-in-law whom would make it for everything and in big batches. The recipe is pretty basic and easy to make.

Baked Beans

2- 16 oz. cans Bushes baked beans original recipe
3/4 cup brown sugar
1 tsp. dry mustard
1/2 cup ketchup
1-2 TBSP thinly sliced onions

Mix all ingredients and put in a glass or oven safe dish. Bake at 325 degrees for 2 1/2 hours.

This is great for bbq's. Just make ahead and then put in a crock pot to keep warm.

Wednesday, May 6, 2009

Chili's Chicken Crispers with Honey Mustard Dressing

Ok, I am a big fan of the chicken crispers at Chili's and when I found this copycat recipe I was all over it. I also knew my kids would love it as well so it was a must try.

Chili's Chicken Crispers

2/3 cup Mayonnaise
1/4 cup Honey
2 TBSP Dijon Mustard
Pinch of Paprika
Pinch of Salt

1 Egg, beaten
1/4 cup Whole Milk
3/4 Cup Chicken Broth
1-1/2 Tsp. salt
1/2 Tsp. Ground Black Pepper
1 Cup self-rising flour
6-10 cups shortening or vegetable oil (amount required for fryer)
10 Chicken Tenderloins
1/2 Cup flour

Combine mayo, honey, dijon mustard, paprika and salt in a small bow. Cover and chill until needed.

Heat shortening or oil in fryer to 350 degrees F.

Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk to dissolve salt. Whisk in 1 cup self-rising flour. Let batter sit for 5 minutes.

Coat chicken pieces with dry flour, then dip chicken into batter. Allow excess batter to drip off, then place battered chicken into the hot oil and fry for 7-9 minutes or until golden brown.

Do not overload fryer. Fry 3-4 pieces at a time.
Drain fried chicken strips on paper towels.
Serve with the honey mustard dressing on the side for dipping.

*Note* When you place the strips in the fryer (my fryer has a basket), let it fry for a minute and then use a pair of metal tongs and make sure the chicken is not stuck to the basket. I learned the hard way and let the chicken set in the basket and then added it to the fryer and all 3 pieces stuck (I still ate them tho). I also decided to make some extra's for another day. I battered the chicken and then put them on a wax paper lined pan and put them in the freezer. I will add them to a closure bag and then it will be just like the store bought chicken strips.

So the results are in; the kids loved them as did I. I was not going to eat these for dinner but I tasted the once that were stuck with the dressing and I fell in love. It helps that I love honey mustard dressing. They were so good and I will be making these lots more for the kids.

Tuesday, May 5, 2009

Tuna Salad on a Bed

Yet another healthier recipe. I had this today for lunch and it was really good (I did add a spoon of left over cole slaw to it).

Tune Salad on a Bed
1 6-oz can of Tuna packed in water
2 TBSP. reduced-fat natural mayonnaise
1/4 cup diced celery
Dash of lemon juice
3 cups of mixed dark greens
1/2 of a beefsteak tomato, sliced
salt and pepper to taste

Make tune salad by combining the tuna, mayonnaise, celery, and lemon juice; season with salt and pepper to taste. Pile greens on a place and top with tomato slices and tuna salad.

Calories: 370
Protein: 45 g
Carbs: 14 g
Fiber: 4.5 g
Fat Total: 15 g

Country-Style Pork Chops with Sauteed Spinach

Here we are again with a healthy recipe. The pork chop was great but I am/was not a big fan of the sauteed spinach. I would use the kale next time over the spinach.

5-oz. center-cut lean, boneless pork chop
1 Tsp. lemon pepper
2 TBSP. shallots, chopped
1 TBSP. country style mustard
2 TBSP. Chicken broth
2 TBSP. water
2 cups fresh spinach leaves
4 cherry tomatoes
2 TBSP. grated parmesan cheese
salt to taste
nonstick cooking spray

Season pork chop with salt and lemon pepper, and sear in a nonstick skillet coated with nonstick cooking spray, for about 5 minutes on each side or until cooked through. Remove chop from pan. In the same pan, saute the shallts for about 2 minutes. Then add mustard, chicken stock, and water and reduce until thick-should coat the back of a spoon. Top the pork chop with the sauce. In the same pan, saute spinach and tomatoes until the spinach is wilted. Top spinach and tomatoes with grated parmesan cheese.

Calories: 382
Protein: 49 g
Carbs: 19 g
Fiber: 9.5 g
Fat Total: 14 g

Country-Style Pork Chops with Sauteed Spinach

Cherry Tomato Salmon

Again, I am trying to eat better and here is another one of those recipes.

Cherry Tomato Salmon

6 oz. Salmon filet
3 Cherry tomatoes, halved
2 TBSP. fresh lemon juice
1 Tsp. lemon pepper
1/2 TBSP. chopped Thyme
1/2 TBSP. chopped Rosemary
2 cups Kale, cleaned and torn
Sea salt and black pepper to taste
2 tsp. olive oil

Place Salmon filet in a baking dish, and season with lemon pepper, thyme, and fresh lemon juice. Top with cherry tomatoes. Bake at 325 degrees until done, about 20 mintues. Meanwhile, heat a nonstick skillet coated with olive oil over medium heat; add kale leaves and season with sea salt and pepper. Simmer until soft, about 8 to 10 minutes.

Ok, I KNOW this does not sounds good at all. At first I was like...Kale, what is kale. At the end when I sat down to eat was really good. Something you should just make it and try (it was only like $0.98 at your local supermart).

Veggie Scramble

Ok, so I am trying to eat better so I started with this recipe for breakfast. I love it and will make it like 4 times a is that good.

Veggie Scramble

1/2 of a green zucchini, diced
1/4 of a red or green bell pepper, diced
3-4 broccoli florets, chopped
1/4 cup red onion, chopped
1 Large whole egg whisked together with 3 egg whites
1 oz. grated parmesan cheese
Nonstick cooking spray

heat a nonstick skillet coated with nonstick cooking spray over medium heat. Add all vegetables and saute' for about 3 to 5 minutes, until they begin to soften. Add in egg mixture and scramble together, continue to cook until eggs are cooked through, about 3 to 4 minutes. Remove from heat and sprinkle with cheese.

Calories: 242
Protein: 26 g
Carbs: 11 g
Fiber 4 g
Fat total: 10.5 g

Cracker Barrel Hashbrown Casserole

Again, my husband loves eating breakfast at Cracker Barrel for their eggs, biscuits and hashbrowns for breakfast. I found this recipe and knew I had to make it; and it was a winner. Katrina even liked it; winner winner winner.

Cracker Barrel Hashbrown Casserole

26 oz. bag frozen country-style hashbrowns
2 cups shredded Colby cheese
1/4 cup minced onion
1 cup milk
1/2 cup beef stock or canned broth
2 TBsp butter, melted
1 dash garlic powder
1/4 teaspoon ground black pepper

Preheat oven to 425. Combine frozen hashbrowns, cheese, and onion in a large bowl. Combine the milk, beef or chicken stock, half the melted butter, the garlic powder, salt, and black pepper in another bowl. Mix until well blended, then pour the mixture over the hashbrowns and mix well. Heat the remaining butter in a large, ovenproof skillet (no plastic handle) over high heat.

When the skillet is hot, spoon in the hashbrown mixture. Cook the hashbrowns, stirring occasionally, until hot and all of the cheese has melted (about 7 minutes). Put the skillet into the oven and bake 45-60 minutes or until the surface of the hashbrowns is dark brown.

Copycat Cracker Barrel Biscuits

My husband is a huge Cracker Barrel fan so that inspired these biscuits. They were so easy to make and that was appealing. I made them, we ate them and LOVED them.

Cracker Barrel Biscuits

2 1/4 cups Bisquick
2/3 cup Buttermilk
1 teaspoon sugar
1 Tablespoon butter, melted
melted butter, for brushing

Preheat oven to 450.

Mix the Bisquick, buttermilk and sugar together in a bowl. Add the melted butter into the batter. Stir until a soft dough forms.

Turn out onto a well floured work surface. Knead 20 times (this is a very forgiving dough) and don't be afraid to get additional four into the dough.

Roll 1/2 think, or thicker if you prefer towering biscuits. Place close together on an ungreased baking sheet.

Brush tops with melted butter. Bake 8-10 minutes; I usually find 8 minutes is enough.

When ou remove the biscuits from the oven, brush the tops with melted butter again.

Dustin said they were pretty close to the exact recipe. I think with making them a few more times, they will even be better.

Monday, May 4, 2009

Cole Slaw KFC style

I was looking up restaurant recipes and found this and had to make it. I have a Saladmaster machine and it is awesome on shredding cabbage, so I was up for it.

KFC Cole Slaw

2 heads of green cabbage
1/2 green pepper
1/2 small onion
1 medium to large carrot
2 cups miracle whip light
1/2 cup sugar
1/4 cup vinegar
1/4 cup vegetable oil

Cut up cabbage ina food processer, while cutting up cabbage cut small slices of green peppers, onions and carrots and add to processor. Now mix miracle whip, vinegar, oil and sugar. Mix smooth. Taste should be sweet with just a hint of vinegar. Amount of slaw dressing may be increased or decreased according to the amount of slaw you are making. Add to cut up cabbage and mix well. Let stand 1-hour if possible to let flavor's mix. Serving makes 8

Everyone loved this recipe with burgers and baked beans. A great addition to your summer picinic and bbq.

Pepper Steak

My husband loves Peppersteak so I finally made it for dinner. Everyone loved it and it is pretty simple to make. I did leave out the gravy, peppers and onions for the kids' plates.

Pepper Steak

1 Large round steak, cubed
1 Large green pepper, diced
1 Large onion, diced
3-4 Packages brown gravy mix
3 cups instant rice

In a large 2 quart pan, brown beef. Then add water to cover beef and continue cooking 1-1 1/2 hours or until tender. Add water as needed. When beef is tender; let water cook down. Add onions and peppers. In a saucepan, make gravy according to package directions. When gravy is think add to the beef mixture and continue to simmer. Make rice according to package directions. Makes 6-8 servings.

Add rice to plate and top with beef mixture; enjoy:)

I don't really follow the recipe. I get a package of meat, I cut up the peppers in onions into strips and use about 2-3 peppers and a full onion.

Teacher Appreciation Day

Here is the finished product. I made the Chocolate Sybil Cake, packaged them up in bowls and handing them out to the teacher's at Eli's preschool. You can find the cake recipe posted earlier.

Chocolate Sybil Cake

I have had this recipe for a few years and it is my FAVORITE cake recipe. I obtained this recipe from watching "Paula Dean" and have shared it with others so I will share it with you.

I decided to make this cake to share with the teacher's at Eli's school. I didn't realize there were 11 teachers at his preschool but there was enough to go around.

This recipe is a must try.

Chocolate Sybil Cake
1/2 cup butter (one stick), softened
1 cup sugar
4 eggs
1 cup all-purpose flour
1 tsp baking powder
1/8 tsp salt
1 tsp pure vanilla extract
1 16oz. can chocolate Hershey syrup

1/2 cup (1 stick) butter
1/2 cup semi-sweet chocolate chips
1 cup sugar
1/3 cup evaporated milk
1 tsp pure vanilla
1/2 cup chopped pecans or walnuts (optional)...I never add them.

Use electric mixer, cream butter and sugar till fluffy. Add eggs one at a time beating well after each. Sift flour, baking powder and salt together in a separate bowl. Add creamed mixture, continue beating. Add vanilla and chocolate syrup to batter and mix well. Pour into a prepared pan (9x13) and bake at 350 for 25-30 minutes.

Icing: Just before cake is done, make the frosting. Put butter, chocolate chips, sugar and evaporated milk in a saucepan, over med heat and bring to a boil. Stir ingredients together. Boil 2-3 minutes. Remove from heat and stir in vanilla. Pour over warm cake. This is the best time to eat the cake; when it is warm. ENJOY:)

I put a slice of cake in a bowl, topped it with saran wrap, then wrapped it in tissue paper, tied it with curling ribbon and then added a flower for Eli's teachers. They turned out really cool.

Friday, April 17, 2009

Italian Beef

I seen this recipe and knew I had to try it. I also knew it wouldn't taste ANYTHING like the Italian Beef that we get from Portillo's in Chicago but I had to see what it would taste like. My husband made his typical comment...good luck. After making it I thought it was good and spicy from the peppercini's but the kid's don't like the roast. Our kids taste with their eyes and if it doesn't look good, they don't wanna try it. I put it on a wheat hoagie but I think it would taste great as a roast with potatoes and such. Here goes the recipe (I found this recipe on Delectable Dining).

Italian Beef

Chuck Roast
1 jar mild pepperocini slices
1 envelope onion soup mix
1 green pepper, sliced
1 large can muchrrom pieces
1/2 chopped onion
chopped garlic to taste

Put all ingredients in the crock pot on low. (Do not drain the mushroom pieces or the pepperocinis. You want this liquid to cook the beef in.) After 8 hours, shred the meat with two forks. Continue cooking. Serve on sturdy rolls.

Things I changed; I didn't add the mushrooms. I also cooked this in my saladmaster pans and only had to cook it for 4 hours instead of the 8 that it called for. It shredded nicely and was tender.

Another note: My husband just woke up from his nap and tried the beef and said he really liked it. We just didn't care a whole lot for it on the wheat hoagie.

I will definitely make this again :P

Crunch Oven Bacon

1 lb bacon

Preheat oven to 375 degrees. Line a baking sheet with aluminum foil. Arrange bacon on baking sheet in a single layer with the edges touching or slightly overlapping.
Bake in preheated oven to desired degree of doneness, 10 to 15 minutes. Remove bacon from the baking sheet with tongs or a fork, and drain on a paper towel-lined plate.

This recipe was posted by Tried-and-True cooking with Heidi. Thanks Heidi, this bacon was really good (I ate a few pieces before using it on the bbq bacon cracker spread.

BBQ Bacon Party Spread

I found this recipe in a coupon booklet that I received from our local grocery store. It looked good and I had all the ingredients, so I had to try it.

After making it it didn't take long to finish a sleeve of crackers between my husband and I. This recipe is great for an appetizer and a crowd pleaser.


2 pkg. (8oz each) cream cheese
1/2 cup bbq sauce
1 pkg. (2.8oz) bacon pieces, cooked
1 small tomato, chopped
1/2 cup green peppers, chopped
1/3 cup green onions, sliced
1 1/2 cups shredded cheddar cheese

Spread cream cheese onto a large platter or bottom of 12-inch pizza pan; drizzle with bbq sauce.

Top with remaining ingredients except crackers.

Serve with the crackers.

Wow, that was simple. Now; enjoy :P

Saturday, April 11, 2009

Easter Bunny Cupcakes

I ran across this recipe/idea on I used to get that magazine so Katrina likes going to their website to see what is new. After seeing them, I knew we had to make them.


Things you will need:

-A cupcake (baked from your favorite recipe) I used strawberry and one chocolate boxed cake mix.
-White icing
-Shredded coconut
-Pink decarators sugar
-Jelly bean nose (I used mini m&m's or other rounds candie's will work)
-Chewable Sweet Tart eyes (I used the mini m&m's here too)
-Large marshmellows
-mini marshmellows

Step 1: Frost a cupcake with white icing and sprinkle on shredded coconut for fur *Note* I didn't had coconut to all cupcakes and they still looked cute.

Step 2: Cut a large marshmellow in half widthwise. Squeeze each half slightly to give it an oval shape, then decorate the sticky side of each one with pink decorators' sugar and set them in place for ears.

Step 3: Add a jelly bean (or mini m&m) nose and either jelly bean or snipped Sweet Tart eyes (or another mini m&m), and mini marshmallows for cheeks. For a finishing touch, draw on decorators' gell pupils or whiskers if you like.

Easter Bird Nest treats

So tomorrow is Easter so it was time to bring out some festive treats. I seen this recipe in a magazine but once I went back to find it to make it, I couldn't. Instead, I just made them from another rice krispie treat recipe. I "borrowed" this recipe from Tried-and-True Cooking with Heidi. The name of the recipe is "Old-School Peanut Butter Squares". I loved rice krispies when I was in school so knew I would love them; and I DID.


1 cup light corn syrup
1 cup sugar
1 cup peanut butter
5 cups crisp rice cereal (puffed rice)

Combine corn syrup and sugar in medium saucepan. Stir until well blended and cook on medium heat until boiling, stirring occasionally. Let boil for about 30 seconds and remove from heat. Stir in peanut butter and mix well until well blended. Stir in cereal and mix until blended. Pour into a greased 9x13 pan. Lightly spray hands with cooking spray and then press mixture into pan. Cool and then cut into squares.

Obviously we changed a few things. Instead of putting them into a pan, we shaped them into bird's nests and put in M&M's as bird eggs. We also shaped some into eggs and will decorate them tomorrow (will post a picture of those later).

Thursday, April 9, 2009

Beef Taco Skillet

I tried this recipe from another fellow blogger This was good but was almost expecting it to have a crunch to it since "taco" is in the name. Nonetheless, it was a good recipe but will add more seasoning to it next time.

Beef Taco Skillet

1 lb. ground beef or turkey
1 can condensed tomato soup
1/2 cup salsa
1/2 cup water
6 (6 inch) flour tortillas, cut into 1-inch pieces
1/2 cup shredded cheddar cheese
1/2 cup chopped onion

Cook beef in skillet until well browned, stirring to break up meat. Pour off fat. Stir in soup, salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir and top with cheese.

Other add in's could be onions. I did top mine with sour cream. Do as you please.
This recipe was enjoyed :P

Taco Pizza

I used to eat Taco Pizza when I was a kid and we ordered it from Casey's. Well, we dont have a Casey's gas station here so I had to make one from scratch (better that way anyway).

Taco Pizza

1 lb. loaf frozen whole wheat bread dough, thawed (I used pillsbury pizza dough)
1 cup shredded reduced-fat cheddar cheese (4 oz.)
12 oz. extra lean ground beef (or turkey)
1 medium onion, chopped
2/3 cup bottled chunky salsa
2 medium tomatoes, chopped
1 cup shredded lettuce and/or spinach
1 cup baked tortilla chips, coarsley crushed
light dairy sour cream and/or salsa-optional

Preheat the over to 425. Lightly coat a 12-inch pizza pan with nonstick cooking spray. Pat dough evenly into a prepared pan, extending edges over pan slightly. Sprinkle half of the cheese in a thin strip around the edge of the dough. Moisten edge of dough. Fold down edge over cheese and seal tightly to enclose the cheese. Prick crust all over with a fork. Bake for 10 minutes.

Meanwhile, in a large skillet cook the beef and inion until meat is brown and onion is tender. Drain off fat. Stir in 2/3 cup salsa. Top hot crust with meat mixture. Bake 5 minutes more. Sprinkle with tomatoes and remaining cheese. Bake 1 to 2 minutes more or until cheese melts. To serve, top with lettuce and tortilla chips. If desired, serve with sour cream and/or additional salsa.

Homestyle Chicken

We are big chicken eaters so this recipe looked appealing. I found it on the coupon page that was in the Sunday paper.

Homestyle Chicken

1/3 cup flour
1 1/2 tsp. LAWRY'S Less Sodium Seasoned Salt (I used regular seasoned salt)
1/2 tsp. LAWRY'S Garlic Pepper (I used 1/4 garlic powder and 1/4 pepper)
1 1/2 lbs. boneless skinless chicken breasts or thighs (we used breasts)
1/4 cup milk
1 Tbsp. olive oil

Spray a foiled-lined baking pan with nonstick cooking spray. *important note* Do a good job when doing this so the flour coating does not stick to the aluminum foil.

Mix flour, seasoned salt, garlic/pepper in a shallow dish. Moisten the chicken with milk. Coat evenly with flour mixture. Place chicken in single layer on prepared pan. Drizzle with oil (I didnt do that part).

Bake in preheated 425 degree oven for 20 minutes or until chicken is cooked through, turning halfway through cooking time *this is where the important note comes in handy*

Prep time: 5 min. Cook Time: 20 min. Makes 6 servings

This chicken had a great tasting coating.

Homestyle Chicken

Cerveza-Marinated Chicken Skewers

I found this recipe in one of our BeachBody books, so it is a healthy dish. The cerveza marinade gives the grilled chicken a delicious malty tang.

Cerveza-Marinated Chicken Skewers

1 lb. of skinless, boneless chicken breast cut into 1-inch chunks
1 cup beer
2 Tbsp. fresh lemon juice
1 Tbsp. olive oil
1 tsp. paprika
1 tsp. dried oregano
1 tsp. sea salt
Freshly ground black pepper to taste
Nonstick vegetable oil cooking spray

Combine the beer, lemon juice, oil, paprika, oregano, salt, and pepper in a zip-lock bag; add the chicken. Squeeze out the air and seal the bag; shake lightly and turn to coat the chicken. Refrigerate 1 hour, turning the bag occasionally.

Transfer the marinade from the bag to a small saucepan and bring to a boil. Reduce the heat to low and simmer 5 minutes.

If using wooden skewers, soak them in hot water 30 minutes (to prevent them from burning).

Spray the broiler or grill rack (I made them on the grill) with nonstick vegetable oil cooking spray; preheat; or alternatively-spray a nonstick ridged grill pan with nonstick vegetable oil cooking spray and set over high heat.

Divide the chicken among 12 8-inch skewers. Grill or broil the skewers 4 inches from the heat until lightly browned, about 3 minutes; turn and brush with reduced marinade. Cook until the chicken is thoroughly done, about 2 more minutes. Serve immediately.

*We had company over (we always do) and my sister-in-law loved this; as did I. She said that it tasted like something you would order from a restaurant.

Lemon Garlic Tilapia

Here is another version of Tilapia fish using lemon (which is very common on fish).

Lemon Garlic Tilapia

4 Tilaia fillets
3 Tbsp. fresh lemon juice
1 Tbsp. butter, melted
1 clove garlic, finely chopped
1 tsp. dried parsley flakes
pepper to taste

1. Preheat oven to 375 degrees. Spray a baking dish with non-stick cooking spray.

2. Rinse tilapia fillets under cool water, and pat dry with paper towels.

3. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley and pepper.

4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork. About 30 minutes.

This version was also enjoyed :) eat it up.

Broiled Tilapia Parmesan

Finally, here I go with a post. I have decided to add a few recipes on here to share that I/we enjoy. I say "I" and "we" because I am usually the one that likes them and my family are super picky.

I wanted to make fish for some family that have never had it and I knew this would work. I actually made two different recipes but using the same fish (that recipe will follow after this one). I purchased the fillets at Walmart when they were on sale for 2.99/lb at Kroger (Walmart matches other store ads). Making this under $2.00 a plate. I scaled this recipe for only 3 fish. You can find the original recipe at to scale it for more.

Broiled Tilapia Parmesan

3 Tbsp. Parmesan Cheese
1 Tbsp. and 1-1/2 tsp. butter, softened
1 Tbsp. and 1/4 tsp mayonnaise
2-1/4 tsp. fresh lemon juice
1/8 tsp. dried basil
1/8 tsp. ground black pepper
1/8 tsp. onion powder
1/8 tsp. celery salt
3/4 lb. tilapia fillets

1. Preheat your oven's broiler. Grease a broiling pan or line a pan with aluminum foil.

2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

3. Arrange the fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2-3 minutes. Flip the fillets over and broil for a couple more minutes (love how this recipe is so precise on the Remove the fillets from the oven and cover them with the Parmesan Cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and the fish flakes easily with a fork. Be careful not to over cook the fish.

This was a hit for our company and so they now like Tilapia.

Monday, March 9, 2009

Ok, so I have been following 2 fellow friends on here and thought it was time to add something myself.

I have a few things that I am interested in and will share them with you.

I am a Huge procrastinator so I will get something on here as soon as I can.