Summer Fun!

Visiting E.Z. Orchard's Farmer's Market is one of our favorite things to do in the summer season. Papa called and wanted to take the girls and I to stock up on the local yummies. The main item we were looking for were strawberries. The girls eat them like candy and we haven't made it out to pick our own yet.

The produce list for today:

Strawberries

Watermelon

Apples

Grapes

Cucumbers

Onion

Cilantro

Corn

Red Pepper

Lime

and...

Fresh Sugared Strawberry Donuts...still warm!

With the bounty I made this salad that I have been LOVING this pregnancy. It is a combination of recipes from my mom, mom-in-law, and friend Steph.

Recipe: Black Bean & Corn Salad

2 cups fresh corn kernels

1 cup diced red bell pepper
1/2 cup chopped red onion
1/2 cup chopped fresh cilantro
1 15 oz. can black beans, rinsed and drained
1/4 cup red wine vinegar (I used apple cider vinegar that I had on hand)
2 tsp. canola oil

Juice of 1 lime

1 tsp. sugar
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. freshly ground black pepper


Combine corn, bell pepper, green onion, cilantro and black beans in a medium bowl. Combine vinegar, canola oil, lime, sugar, garlic powder, chili powder, and pepper. Drizzle over corn mixture. Toss well and chill for at least 30 minutes.

I doubled the recipe and it filled my pampered chef trifle bowl.

~Enjoy~

April/May Sched.

APRIL

13- Italian Stuffed Shells (x 2 for freezer)
14- Pancakes & Sausage
15- The Ultimate Grilled Ham & Cheese (Rach. Ray)

18- Fiesta Chicken Corn Chowder
19- French Dip Sandwiches
20- Spaghetti & Turkey Sausage Meatballs
21- Soft Tacos
22- Chicken Chow Mein

25- Taco Soup
26- Turkey Burgers
27- Chicken Cordon Bleu
28- Taco Bake from AllRecipes
29- Tex Mex Pulled Pork Wraps

MAY

*1- Salsa Chicken & Rice Casserole
  2- Chicken Tortilla Soup
  3- The Ultimate Grilled Ham & Cheese (Rach. Ray)
  4- Italian Stuffed Shells (Freezer)

Fall Soups

Just in case you are wondering what we've been eating a lot lately......soup. I love delicious soup and savory bread in the rainy season. I posted some last year hereon our family blog if you want to take a look. Split pea, Chicken Tortilla, and Fiesta Chicken Corn Chowder......MMM

Amazing Pumpkin Bars...

My mom sent me this recipe a long time ago and it is FANTASTIC. She found it on greenlitebites.com.  It is a weight watcher friendly recipe, BEFORE I add the cream cheese frosting. The are good plain, but oh man! They are amazing with the frosting. Let me know if you try them! Enjoy.

Pumpkin Bars

INGREDIENTS:
1 box Duncan Hines Spice Cake Mix

2 egg whites
1 15 oz can of pumpkin
< 1 tbsp quick oats (optional – used for decoration)
Non-stick cooking spray

PREPARE:
-Preheat the oven to 325 degrees
-Whisk the egg whites and pumpkin. Stir in the cake mix and blend until just moistened.
-Spray 4 mini-loaf pans with non-stick cooking spray. Evenly distribute the cake batter into the pans, just about half way.
-Sprinkle the tops with quick oats and bake for about 40 minutes.

As for the serving and nutritional information, according to the cake mix package there are 12 servings. That would be 3 servings per loaf. In my opinion, you can count 2 slices per serving and easily serve 4 people per loaf (8 slices). So I’m providing nutritional information for 16 servings. That’s 4 servings per loaf. (I hope that makes sense, I almost confused myself!)

Approx Nutritional Information Per Serving (Before the frosting)
Servings  Calories  Fat  Fiber
16             150       2g    1g

Chicken Salad

I have a true love-hate relationship with chicken salad. I hate the usual calories that lurk behind the false identity of the word salad. On the other hand, I sometimes want to lick my plate if a little drops out of a sandwich or a wrap.  Today I was having a gal from the college group over for lunch and I decided to try and make some. It never quite tastes like the restaurant, but I was very pleased with how this turned out. I will definitely make this again.

Ingredients:
4 cups cubed chicken breast (2 large boneless/skinless)
1 1/4 dried cranberries
1 cup reduced fat olive oil- mayo
1 cup diced celery
2 green onions, chopped
1 tsp. seasoning salt
1 tsp. curry powder
sprinkle of granulated garlic

Prepare:
Mix it all together. Chill if possible.

1/4 cup is 112 calories (Perfect amount for a 100 caloried sandwich thin.)
Yum! Enjoy!

Summer...

Well I have not had a lot of time to be super creative lately. We have been eating the typical BBQ, casseroles etc. around the Fridley house. I have tried new recipes here and there but have not had time to take pictures and post. Well, I thought I would at least post this one.... The salsa does give it a different taste. If you want traditional, replace it with more spaghetti sauce!

Pesto Pinwheels

Ingredients:
1 cup ricotta cheese
1 can (about 4 ounces) mushroom stems and pieces, drained
1/2 cup refrigerated pesto sauce
8 lasagna noodles, cooked and drained
2 cups Spaghetti Sauce
3/4 cup Picante Sauce
4 ounces shredded mozzarella cheese

Directions:
Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish.

Stir the Spaghetti sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.

Bake at 400°F. for 30 minutes or until they're hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.

These are a few of my favorite things....for summer!

I have not had a lot of time to update recipes partially due to the fact that I haven't made as many recipes lately. Like many of you, we like to grill and eat light dinners in the summer months. I thought I would share a few of my favorite treats for summertime.

#1.

This dressing is amazing. It is only 40 cals for a serving and is great with grilled chicken and a salad. It is my favorite new find so far this summer.

#2.

We buy this Mango Salsa at Costco and it is divine! With only 20 calories per serving, it is a great light snack. I have used it on salads in place of dressing and my sister in law loves to use it as a dip with her celery!

#3. Ok, pretty much any salad is made great with a few sprinkles of feta. I didn't used to be a fan. A friend once made us a salad using this, red peppers, and raspberry vinaigrette. I have been hooked ever since. Other ways are to pair it with raspberries or strawberries and a vinaigrette. My favorite salad recipe thus far...

Pear & Feta Salad

Any kind of lettuce (I like romaine)

Peeled and sliced fresh pears (I did use 3 pears)

Feta Cheese sprinkled in

Dried Cherries (or Cranberries) sprinkled in

Pecan Pieces (honey roasted) made for salads sprinkled

and the main ingredient...

Champagne Pear Vinaigrette that I get at Trader Joe's

#4. Orowheat sandwich thins. 100 calories make these a convenient option for turkey burger buns, sandwiches, etc. You can get them at Costco also for pretty cheap and stick them in the freezer!

#5. And for the kiddos....popsicle molds!  My sister in law gave me a recipe for these that works great!

Popsicles
1 small box of Jello

1 package of Koolaid

1/2 cup of sugar

2 cups of boiling water

2 cups of cold water

Mix dry ingredients in large pitcher. Add boiling water. Stir.

Add cold water. Stir. Pour into molds and freeze 4 hours.

Enjoy!

I also like to crush fresh fruit (strawberries, raspberries) and pour it in. It makes a great fruit bar with no added sugar. Also, for the calorie conscious, we have made them by just filling them with crystal light lemonade or punch!  Fun!

Happy Summer!

Mexi Manicotti

MMM!  Can you tell I love Mexican flavors?  This is another keeper. Pretty inexpensive too, since there is no meat involved! I will absolutely make this again!

Ingredients:
3 oz shredded colby jack cheese

1 (16 ounce) can vegetarian refried beans
12 uncooked manicotti
1 cup water
1 (10 ounce) can enchilada sauce
8 ounces tomato sauce
1/2 cup fat free sour cream
1/4 cup green onion, sliced (1-2)
1/4 sliced pitted olive (small can)
1 Tbs salsa verde
granulated garlic to taste

Prepare:
In a bowl, combine 1/2  of the cheese, salsa verde, garlic and refried beans.

Stuff uncooked pasta tubes with cheese mixture, pressing firmly into shells.
(I like to use a pastry bag, or gallon ziploc to do this. Way easy, just snip of the tip of the bag!)

Meanwhile, combine water, enchilada sauce and tomato sauce and bring to a simmer on the stove.
(This can also be done in the microwave on HIGH until mixture is steaming hot (about 5-6 minutes).
Pour about 1/2 the sauce into a 9x13 pan.
Place uncooked stuffed tubes in pan, turning each to coat with sauce.
Top with remaining sauce.
Cover and bake at 375ºF for 20 minutes.
Then turn shells over.
Continue baking, covered, for 20 minutes.
Uncover, top with remaining cheese.
Bake 4-5 minutes longer or until cheese is melted.
Sprinkle with onions and olives.

Hope you like it! 5 pts for 2 pieces.....143 calories per manicotti

Moo Shu Chicken

This was a last minute attempt in the kitchen the other night. I had mostly everything in the fridge to put this together. So delicious. We used the heat and serve tortillas from Costco. We left them a little undercooked and they tasted almost exactly like my favorite restaurant style Moo Shu.

Ingredients:
1 tsp. Canola oil
2 boneless, skinless chicken breasts, cut into thin strips
1/2 -1 small onion sliced
1 Tbs. grated peeled fresh ginger
2-3 garlic cloves, minced
1/4 small head purple cabbage (1 cup)
1/4 small head green cabbage (1 cup)
1 carrot, cut into matchstick- thin strips
3 Tbs hoisin sauce
Flour Tortillas

Prepare:
Heat a large nonstick skillet or wok over medium-high heat until a drop of water sizzles.
Pour in the oil and swirl to coat the pan, then add the chicken, onion, ginger and garlic.
Stir-fry until the chicken is browned and cooked through (about 4-5 minutes)
Add the carrots and cabbage until crisp-tender (about 5 minutes)
Add the hoisin sauce and cook, stirring constantly, until heated through. (about 1 minute)
Remove the skillet/wok from heat.
Spoon into tortillas and serve.

Coffee....

Rich, delicious, savory, bold, aromatic, steaming, smooth, calming, invigorating, coffee.

This is my favorite way to brew up a cup these days....
The Bean:  Komodo Dragon Blend from Starbucks
Tasting Notes: Herbal, Cedary Spice
Flavor Intensity: Bold

6 scoops of beans
Grind to perfection for my french press

Brew for 4 minutes.

Pour and enjoy with a bit of vanilla cream.

MMMM. good morning. Monday.

So, how do you brew your favorite cup? Inquiring minds want to know. Pot or Press? Bean or ground?  Cream or Black?

Butter Cream Dream

This frosting is perfect. My friend, Trisha Faber passed this along to me. It is scrumptious and tastes much like the frosting you would find at a bakery.

Ingredients:
1 stick of salted butter
1 stick of unsalted butter
1 cup of shortening
2 lb. bag of powdered sugar
3 tsp. vanilla extract
5-6 Tablespoons of milk

Prepare:
Cream together butters and shortening. Add vanilla, then powdered sugar. Add milk a tablespoon at a time until desired consistency is reached.
Enjoy!

Curry & Artichoke Rice Salad

There are many recipes online that inspired this dish. I just took bits and pieces from several.

Ingredients:
2 boxes Chicken Rice a Roni
2 jars marinated artichoke hearts, chopped (reserve juice from one)
2/3 cup light or fat free mayonnaise
2-3 tsp of curry powder

Prepare:
Prepare Rice as directed on the box.
Let it cool completely. (I didn't and it got a little mushy in my opinion)
Mix mayo, artichoke oil and curry together.
Add mayo mix and artichokes to rice and toss.
Let chill in the fridge for a bit before serving.

Next time I might add some chopped grilled chicken. SO yummy!

Quiche x 4

I made quiche for Bunco on Monday night. These are the four recipes, just the way I tweaked them...MMM

Spinach Quiche

Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed and drained
2  mushrooms, diced
1 (6 ounce) package feta, crumbled
1/2 shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked pie crust
4 eggs, beaten
1 cup milk
salt, granulated garlic and pepper to taste

Prepare:
Press crust into a pie plate and pinch the edges (Prick the sides and edges with a fork)
Spread 2/3 of the spinach into the pie plate
Sprinkle with granulated garlic and pepper
Spread about 4 ounces of feta on top
Sprinkle cheddar cheese over the feta
Beat together 4 eggs and milk until frothy.
( I used my magic bullet to blend and it makes it super easy)
Pour egg over the top of the filling
Bake at 375 for about 50 minutes or until the knife inserted comes out clean
Let it set about 5-10 minutes before slicing to serve.

Apple Sausage Quiche

Ingredients:
9 inches pastry shells, unbaked
1 cup apple, peeled, chopped (I used a Granny Smith)
2 tablespoons sugar
1 tablespoon lemon juice
1 dash salt and pepper
1/2 lb turkey sausage
4 large eggs, beaten
1 (8 ounce) container sour cream
1/2 cup cheddar cheese, shredded

Prepare:
Fit pastry into 9 inch quiche dish/pie pan. Prick the sides and bottom with a fork
Combine apple, sugar and lemon juice in a bowl.
Microwave the apple mixture for about one minute to soften.
Brown Sausage in a large skillet until it crumbles
Spread sausage into crust
Top with apple mixture
Top apples with the cheese
Whisk together eggs and sour cream (salt and pepper to taste) until frothy
(Again, I use the magic bullet or blender for this part)
Pour egg mixture over the top of the fillings
Bake uncovered at 375 for 40-50 minutes
(Knife test)
Let stand 10 minutes before serving

Asparagus and Ham Quiche

I love this one because you can substitute any meat and any veggie you have on hand and it tastes great!
Ingredients:
1 cup shredded cheddar cheese
1/2 cup cooked and cubed ham
1/2 cup frozen asparagus, cooked
3 eggs
1/2 cup baking mix
1/2 teaspoon salt
1 dash garlic powder
1 1/2 cups milk
1/3 cup olive oil

Prepare:
Fit pastry into 9 inch quiche dish/pie pan. Prick the sides and bottom with a fork
Spread cheese inside of the crust
Cover cheese with meat and vegetables
In a blender, combine eggs, baking mix, salt, garlic, and milk.
Blend until smooth and then add olive oil
Blend until combined
Pour mixture over the meat and veggie layer.
Bake at 375 for about 40-50 minutes
(Knife test)
Let stand 10 minutes before serving

Bacon and Cheese Quiche

 
Ingredients:
3 oz Turkey Bacon, cooked and cooled*
5 oz Cheddar cheese
3 oz grated Parmesan cheese
1 9 inch frozen pie crust
4 eggs
1 cup whole milk
 
Prepare:
Cut 4-5 strips of bacon into small slices using scissors.
Saute' over medium-high heat until crispy
Fit pastry into 9 inch quiche dish/pie pan. Prick the sides and bottom with a fork
Sprinkle bacon and cheese into crust
Whisk eggs and milk until frothy (add salt and pepper to taste)
(Again, I use the magic bullet or blender for this part)
Pour over the meat and cheese mixture
Bake at 375 for about 40-50 minutes
(Knife test)
Let stand 10 minutes before serving

Lettuce Wraps

TO DIE FOR!!! These were so yummy. The recipe looked a little lengthy for a mommy of two with a small window of prep time. Let me tell you, this meal was worth every "chop."  These tasted so much like our favorite appetizer @ PF Changs. Even better, they are pretty light! This was a perfect Friday night treat!

Ingredients:
1 can (8 ounces) bamboo shoots, drained and minced
1 can (8 ounces) water chestnuts, drained and minced
3 tablespoons hoisin sauce
1 tablespoon unsalted freshly ground peanut butter or reduced-fat peanut butter
2 teaspoons low-sodium soy sauce
1 teaspoon hot-pepper sauce
2 packets (.035 ounce each) sugar substitute (such as Splenda)
1-2 tablespoon minced garlic
1 cup minced onion
1 lb ground chicken breast
2 teaspoons minced fresh ginger
1/4 teaspoon salt
1 teaspoon toasted sesame oil
8 small leaves butter lettuce
1 whole green onion, chopped

Prepare:
In a medium bowl, combine the bamboo shoots, water chestnuts, sherry, hoisin sauce, peanut butter, soy sauce, hot-pepper sauce, and sugar substitute.
Mix well and set aside. 
Mist a large, nonstick skillet with olive oil spray and set over medium heat.
Add the garlic and cook for 2 minutes, or until fragrant.
Add the onion.
Cook, stirring occasionally, for 3 to 4 minutes, or until tender and just starting to brown.
Increase the heat to medium-high.
Add the chicken, ginger, and salt.
Cook, breaking the chicken into small chunks, for 3 to 4 minutes, or until no longer pink.
Add the reserved bamboo shoot mixture.
Cook for 2 minutes, or until hot.
Stir in the sesame oil.
Remove the pan from the heat.
Spoon the chicken mixture into the lettuce leaves.
Top with green onion.
Serve immediately.

Southwestern Pile-up (Veggie Version)

This was dinner last night. Super tasty and low cal. These would be great with some grilled chicken if you wanted to add some more protein. The beans pack quite a bit too!

One pita
2 Tbs Garlic Hummus
1/4 Cup Black beans
1 oz avocado
1/4 cup fat free cheddar cheese
Diced Tomatoes
Hot sauce to taste

Total  for the Pita is only 285 Calories!!

Pizza Casserole

This has the taste of pizza and baked zitti. A huge hit at our house! 8 hearty servings @ 426 calories
Instructions:
1 lb whole wheat spiral pasta
1 lb honeysuckle turkey Italian sausage
1 onion (chopped and browned with sausage)
2 (26 ounce) cans spaghetti sauce (Hunt's Roasted Garlic & Onion)
3 ounces chopped cooked ham
6 ounces hormel turkey pepperoni
2 cups grated mozzarella cheese
3 tablespoons grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
5 mushrooms, chopped
1 can sliced olives

Directions:
Cook pasta until al dente'.

Cook sausage, garlic powder and oregano with onions until the juices run clear.
In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat bottom.
Layer ingredients in the order listed below.
1st layer-1/3 of the pasta, 1/3 remaining sauce, 1/2 cup of mozzarella cheese, 1 Tablespoon parmesan cheese, sausage and onions.
2nd layer-1/2 of the remaining pasta, 1/2 remaining sauce, 1/2 cup of mozzarella cheese, 1Tablespoon parmesan cheese, ham, mushrooms
3rd layer-all remaining pasta, all remaining sauce, 1 cup of mozzarella cheese, 1 Tablespoons parmesan cheese,all the pepperoni(completely covering the entire top with pepperoni)
Sprinkle olives on top.
Bake at 375°F for 40 minutes.
Let sit for 5 minutes before serving.

His & Her Cobb Salad

Such an easy dinner, and yet so yummy. This combo really tasted like a fancy restaurant salad without the calories or cost.  My favorite new secret in the kitchen is Turkey Bacon. I take an entire package and a pair of scissors to the stove top. I slice the handful of strips into bite size pieces and let them drop into a hot pan. Saute them until they crisp up and you will have a hard time telling the difference between it and real bacon. It is so close in texture, color and taste when prepared this way!!! MMM!

This salad:

Full Plate of Greens
45 grams of grilled, sliced chicken (about 1/2 breast)
28 grams of blue cheese
28 grams of turkey bacon
56 grams of ham
1 egg
Tbs Honey Mustard dressing mixed with 2 Tbs fat free milk

Calorie Total:  401

Baked Penne with Sausage

This is what we are having for dinner tonight. I made it now and Nolan will throw it in the oven around 5. I will let you know how we like it. Looks yummy=) Let me know if any of you try it/ like it!

...So, I was not in love with this dish, but I did love how easy it was.  I will modify and repost the same general idea of a recipe later.  The peas were so pretty  in this dish, but I really didn't like the sweet taste they gave it. Also, it could have used a little kick of something. Anyhow, if you try it, skip the peas...
Ingredients:
1 (16 ounce) package Hillshire Farm®  Fat Free Smoked Sausage
1 (10.75 ounce) can cream of mushroom soup
2 1/2 cups milk
8 ounces uncooked penne pasta ( I use whole wheat)
1 1/2 cups French-fried onions, divided
1 cup shredded Cheddar cheese, divided
1 cup frozen peas
Granulated garlic
Freshly ground pepper

Directions:
Slice Sausage into  1/4 inch pieces
Brown in a skillet for about 3 minutes
In a large mixing bowl, combine soup and milk.
Mix in browned sausage, peas, uncooked pasta, 1/2 onions, 1/2 cheese, garlic and pepper to taste.
Pour into a 13X9 baking dish
Cover tightly with foil
Bake @ 375 for 45 minutes.
Remove foil and top with remaining onions and cheese.
Bake 5 minutes longer to melt the cheese.
Let stand 5-7 minutes before serving.

Mexican Meat-zza

Ingredients:
Crust
2 boxes corn muffin mix, (8.5 oz/ Jiffy)
2 eggs
4 Tbs melted butter
1 1/2 Cups milk
1 Cup frozen corn
Topping
1 pound ground beef
1 small onion, chopped
1 Tbs chili powder
2 tsp cumin
2 tsp cayenne sauce
1/2 tsp salt
2 1/2 Cups cheese
1 vine ripe tomato seeded and chopped
1/2 green pepper chopped
1 small can sliced olives
Salsa and sour cream to garnish

Directions:
Preheat oven to 400

Mix together muffin mix, eggs, butter, milk and corn
Pour the muffin mix into a greased oven skillet (10-12 inches) or baking dish
Bake corn mix 15 minutes until light golden in color

Brown meat.
Add onions and spices and cook for 5 minutes.
Remove cornbread from the oven and top with meat, veggies and cheese.
Bake again for 5 minutes to melt the cheese.

***My cornbread was not done in the middle so I scooped out the middle about half way down. This actually worked out well to have less cornbread in the middle. (Don't remove entire middle. Just about half of the depth.)

Great Grandma Butler's Split Pea Soup

We love this soup. Even the girls!

(This picture is before adding the ham hock.)
Ingredients:

1lb dried split peas
5 Cups chicken broth
2 1/2 Cups water
1 medium onion stuffed with 12 cloves
2 celery ribs, diced
2 carrots, peeled and sliced ( I use 2-4 foot-long)
2 garlic cloves, cut in half
1 meaty ham hock
2 bay leaves
1/2 tsp salt

Prepare:
Soak peas in chicken broth and water overnight.
Place peas and liquid, ham hock, onion, celery, carrot, garlic, bay leaves and salt in slow cooker.
Cook on low for 8 to 9 hours.
Remove onion with cloves and bay leaves, discard.
Remove ham hock and dice meat. (if you have it, I put in extra ham)
Put vegetables and peas through blender until smooth.
 Return soup and diced ham to slow cooker and heat to serving temperature.

*This is a great way to use the leftover ham bone after Christmas or Easter dinner. Just leave whatever meat on it and throw it in the freezer to use at a later time. Or, make up the soup the next day.