Wednesday, October 31, 2012

"Fantastic Taco Casserole"





 
"Fantastic Taco Casserole" per, of course, www.food.com. 
Here's 'da link, dude---->HERE 

I really liked this recipe, like a lot.
But, then again, I really like taco groud beef and refried beans. Then, add salsa, cheese, AND corn chips. 
*Heaven*

Yeah, this is a "make again" recipe.
Very Fast and Easy.
Very Delicious. 

Even though this has corn chips as a bottom layer, one could also layer chips on top for more crunch or use extra corn chips and treat this like dip. 
I like my CrUnCh!


 
 Check out the Layers:
Layer #1: Corn Chips
Layer #2: Refried Beans (Fat Free), Mexican Cheese, and Salsa-combined
Layer #3: Taco Ground Beef
Layer #4: More Cheese!!!




 Served with a side of Mini Cornbread Cakes...Don't ask for the recipe 'cause I didn't measure. Just said, "Eh, that looks about right."




YUM!


Tuesday, October 30, 2012

7Up Biscuits


Yup. 
7Up Biscuits

Found 'em on Pinterest, which lead me to Monster Mama's Blog (which is sweeet).
Unfortunately, my 7Up biscuits aren't as pretty as hers.
Wow, that sounds a bit "whine-y", huh?
But it's true!!!

Now that's out my system (for now). 
Go check them out on Monster Mama's Blog HERE.

Bread-lovin' hubby liked the 7Up Biscuits.
He said, as he plowed through the casserole, "I just want to get back to that bread" and "These are the kind of biscuits I grew up on." 
Hubby was pleased.
These were easy. 
And, the more I ate, they can be a bit addicting. 
The texture is great. 
This is a basic biscuit dough, so, next time, I might feel a little "froggy" and add some spices or cheese.
Oh, my.

Monday, October 29, 2012

Creamy Broccoli Poppy Seed Chicken Casserole

 

Mmmm. 
Poppy Seed Chicken Casserole. 

When out to lunch with a friends a couple of months ago, the "Special" at 2 different restaurants on 2 different dining occasions (relatively close in dates) was Poppy Seed Chicken Casserole. 
It's catching, obviously. 

One recipe was a Cheesy Broccoli Poppy Seed Casserole while the other was a Traditional Creamy Casserole. 

What did I do? 
I kind of combined them...
Creamy Broccoli Poppy Seed Casserole.

I generally followed a recipe from www.fo1.2od.com as my start. 
Then "tweeked" it. 
I can't help it. 

Nothing like a nice hot casserole after a day's work at the office


Ingredients:
  • 3 cups cooked chicken breasts, shredded
  • 1 (10.5 oz) can of cream of chicken (I used low sodium)
  •  1/2 cup light sour cream
  • 1 Tbs poppy seeds
  • 1 steam-able bag of frozen broccoli
  • Ritz Crackers, finely crumbled
  • 2 Tbs light butter
  • 1/3 cup of Chicken Stock or Milk (er....just "eyeball it")
 Directions:
  1. Preaheat oven to 350 degrees.
  2. Microwave Broccoli for about 3 minutes (Not all the way cooked through). Set aside.
  3. Combine Chicken, cream of chicken, sour cream, poppy seeds, broccoli, and chicken stock/milk. Stir until mixed well. 
  4. Use non-stick spray in a casserole dish. Add chicken mixture. 
  5. Top with crumbled Buttery crackers 
  6. Drop little pats of butter on top of crumbs
  7. Bake for 30 minutes or until golden brown. 
  8. Serve and Yum!

Friday, October 26, 2012

Lentil Chili


 I have been wanting to try a new chili recipe for a little bit. My current "go-to" chili recipe is pretty basic. So, I wanted to try something new.
I can't remember how  I exactly found this recipe, but I do know I was surfing the 'net and found another winner on www.food.com. Click HERE for the recipe link.  
To be honest, I wondered how this Lentil Chili would turn out.
I like Lentils, but have struggled to find the *perfect* way to cook them.
Plus, would Lentil actually resemble "real" chili?

I really liked this!
Plus, it is 100% good for you.
Have you checked out the nutrition of lentils???
Amazing.
They have tons of protein and fiber, no fat, and are very filling.
Like, I don't even miss meat when I eat this. 


And, YES, I actually followed the recipe.
I just added more of all the spices for our personal preferences. :)

Ingredients:
1 lb dry lentils
1 teaspoon salt
5 cups water
1 (16 ounce) can tomatoes (I used 1 14.5 oz can of Fire-Roasted Tomatoes + extra water)
1 1/2 tablespoons chili powder
1 teaspoon cumin
1/4 teaspoon oregano
1 medium onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
3/4 cup cold water
Cooking in My Dutch Oven

Directions:   
Boil water.
Add salt and lentils.
Cover and cook over low heat 30 minutes. 
Do not drain.
Add tomatoes, chili powder, cumin, oregano, onion, celery, garlic and cold water.
Cover and continue to cook over low heat for an additional 30 minutes, stirring once or twice.
Turn off heat, taste for seasoning.
I add about 1 teaspoon salt and 1/8 teaspoon pepper.
Top with shredded cheese, chopped onion and a dollop of sour cream or whatever you usually put on your favorite chili!
 
YUM!
I will make this again. 
Definitely.
Yup, Definitely. 
 
 

Disclaimer: If you are not use to eating lentils, go a bit "easy"...they have A LOT of of fiber. (But are delicious!)


Monday, October 22, 2012

Crockpot Honey Parmesan Pork Roast



Hey-Oh!
Got another Pinterest Recipe for ya!
I've been meaning to make this recipe for, oh, 2 months.
But with all the moving, starting new jobs, going to Florida, and AND forgetting to grab ALL the correct ingredients (darn soy sauce), it just took a while. 
Ok. 
Fine. 
A long while.  
*Hmph*

I actually pinned this forever ago and my workout buddy had seen my pin and made it before me. 
So, I had a little insight as to whether this one was a "good 'n" (See: country slang  for "Good One").
She had made it for her and her hubby and said, "'Tis Yum!" (Well, not in those words exactly and possibly with or without a British accent....) 
Har. Har.
She did  say it was good, though!!!

I finally whipped this "sucker" up!
Popped it the the "crocker" (aka "crockpot).
And, bippity, boppity, boo. 
DINNER!

How is it? 
Pretty good! 
Hubby and I approve!
Still not as good as BBQ Pork or Pepper & Sea Salt Pork Tenderloin, but, trust me, this one is tasty. 
Here's the link for the recipe @ Six Sisters' Stuff blog.



I used a Pork Sirloin Roast and scaled the ingredients to better accommodate my less than 2 lb roast.
I served with Chicken Vermicelli Rice & Steamed Broccoli. Oh, yeah, and some Little Penguin Shiraz wine, too. (I am not making it up, there really is a wine brand known as "The Little Penguin" and we may or may not have purchased more than one bottle just because it's called "The Little Penguin". Click the link...See?)
Yum!



***Recap of A.M.Workout: Treadmill Interval Workout (25 min) & Weights-Legs, baby! (25 min)

Saturday, October 20, 2012

Italian Turkey Supreme on Sun-Dried Focaccia

Ooooh! Aahhhh! Yummmm!
This is one of the better meals I've made in a while!
Delicious!

And you know where it all started?
Fresh Market
*sigh*
One of the perks of moving to a bigger town.
Yes, this recipe all began there and the rest blossomed from my brain.

I was browsing Fresh Market when I spotted some yummy Focaccia Bread.
Now, I had to decide which flavor???
Like a weirdo, I was trying to casually and inconspicuously smell the bread, you know, to get an idea of the taste.
(Does anybody else do this, but me?)
I decided on Sun-Dried Tomato Focaccia.

I bough the bread and didn't know what to do with it.
You see, I had originally decided on a Sourdough Turkey & Swiss Panini in my weekly recipes.
This clearly would not go with that plan. 
Time to re-think. re-approach. re-do.

I bought boneless sliced turkey breast still  not 100% of the type of Turkey Panini I would make.
I thought and thought more.

Ah-hah!
I just decided on what I thought would be good.
No Pinterest.
No blogs.
No www.food.com.
Just my noggin'.

***

Here's what I did. 
1) Soak 3/4 pound of boneless skinless and sliced turkey breast in the following:
Shortcut Buttermilk (i.e. Milk + Vinegar) and Italian Seasoning. 
2) Cover and refrigerate overnight.
3) The Next day, Cook Bacon. Set aside to let cool. 
4) Remove Turkey Breasts from marinade. 
5) Sear and in a  hot skillet until cooked through. Set aside and let rest for at least 5 minutes
6) Slice Focaccia Loaf into 2 pieces (top and bottom) if necessary
7) Start assembling sandwiches with the following:
Italian Turkey  
Crumbled Bacon
Fresh Spinach
Jar of Roasted Red Peppers
Parmesan Cheese
Garlic Powder
8) Cook on a pre-heated Panini Press or George Foreman Indoor Grill for about 5 minutes or until the cheese starts to bubble and the bread gets "toasty".
9) Cut into smaller sandwiches and Serve!

YUM!
  
***

As a recap, here's the ingredients you'll need:
3/4 lb boneless, skinless, sliced turkey breast (Fresh turkey section at your local grocery store)
Buttermilk or Shortcut Buttermilk
Italian Seasoning
4 pieces of cooked, crumbled bacon
1/2 cup fresh spinach
1/3 jar of roasted red pepper
1/2 - 3/4 cup shredded Parmesan
1 loaf of Sun-Dried Tomato Focaccia (or another flavor, if desired)



Thursday, October 18, 2012

An Oldie, but a Goodie


Hello Dollies
7-Layer Bars
Magic Bars

However, you may know this yumminess, I just want you to know. 
You. Are. Honored.
To have partaken of this greatness.

Oh?
You haven't  tried this?
You are one those they say dwell in the dark?

Well, I say to you, Come. 
Come to the light. 
Let the yum light free you and see what is.
Partake of the 7-Layer Magic Bar.
May you live in the light from now to ever more.



Here's the recipe, in case you want to see the light.
Careful, I recommend some shades.

The Layers:
1) 1/2 cup butter, melted
2) 1 1/2 cups graham cracker crumbs, finely crushed
3) 1 (14 oz) can sweetened condensed milk
4) 1 1/3 cups shredded coconut
5) 1 1/2 cups semisweet chips
6) 1/2 cup butterscotch chips
7) 1 cup chopped nuts (I used Walnuts)

Directions:
1) Preheat oven to 350 degrees
2) Combine melted butter and graham crackers well
3) Press firmly in the bottom of a greased 9x13 dish
4) Evenly Pour sweetened condensed milk over butter/crumb mixture
5) Next, add shredded coconut, then both types of chocolate chips, and, finally, the nuts
6) Bake for 20-25 minutes,  or until lightly browned
7) Let cool COMPLETELY 
8) Cut and Serve (p.s. they cut better if they are really cold).

Bright out now, isn't it?

Tuesday, October 16, 2012

Weight Watcher's Summer Corn, Bacon, & Potato Chowder

So, now pics of this one, BUT Lots of Color!
Okay, really.
If you go to this handy little link here, you'll find a very appetizing photo. :)

Like the title says, this "test" recipe is a Summer Corn, Bacon, & Potato Chowder
Being a Weight Watcher's recipe, it is also healthy. 

This truly was a "test" recipe for us. Hubby is very pretty picky about his soups. 
As in, he likes his soup very filling, like a stew, or very cheesy.(Broccoli Cheese soup, Cheesy Potato Soup, you get the picture).
Those 2 combos don't always equal healthy.
Although, he will now eat Chili (not really a soup) and Ham & White Beans (again, not really a soup). Kind of a moot point....

Well, what was the result, you ask? 
Hubby liked it pretty okay. 
Like, yes, make it again, but he's not going to beg me. 
Let me remind you... 
Hubby. Is. Picky.
So, if he liked it okay AND it is healthy, it's got to be pretty darn good. 
I'm just saying. 

My opinion?
I found the Summer Corn, Bacon, & Potato Chowder to be flavorful and filling enough to leave you satisfied, but not heavy enough to make you feel miserable.
'Tis Tasty.

It was relatively simple to put together, too. 
Plus, I "subbed" 2% milk for skim, Russet Potatoes for Yukon Gold (But, Yukon would have been better, I'm sure because I *heart* Yukon Golds), and Center Cut Bacon for the Canadian Bacon (Hey, don't judge, it's what I had in da' fridge). 

This Chowder would be great for a cold day or anytime.
Plus, it's an easy dinner. 

We served ours with Sourdough Bread for dipping.
Yum!

Wednesday, October 10, 2012

Pumpkin Muffins



Oh. My. Goodness.
Yummy Fall Explosion in My Mouth!
Delicious.
Moist.
Light.
Easy.
AND...
A Weight Watcher Recipe???

I know.
I can't believe how good these are, too. 
I am definitely putting this recipe "in my back pocket" as a regular/go-to recipe.
Got to Try. 
Yeah, they are that good.


Pumpkin Muffins:
Makes 18-19 muffins

Ingredients
  • 1 box yellow cake mix
  • 3 shakes of cinnamon, 1 shake of allspice, 1/2 shake of nutmeg 
(OR just add pumpkin pie spice)
  • 1 (15 oz) Can of Pumpkin
  • 1 egg
  • 2/3 cup of water
  • optional: butterscotch chips, chocolate chips, white chocolate chips, nuts, cranberries, etc.

Directions
1) Preheat oven to 350 degrees
2) Mix ingredients together
3) Spray Non stick spray into metal muffin tins ( I think, if you used paper liners, they might stick, but not sure)
4) Pour batter into muffin tins
5) Bake for 20-25 minutes

*** I added half a bag of butterscotch chips to mine...oh. my. goodness. Like fall explosion of yummy-ness in your mouth!
W/O butterscotch chips: About 100 calories each
W/ butterschotch chips: About 135-140 calories each