Homemade Pizza!!!!

I posted a recipe for Spaghetti Squash a few days ago and I ended up having leftover spaghetti sauce. To mix things up around the house instead of the boring LEFTOVERS, I ran to the store and grabbed a frozen  pizza dough and some pepperoni. My original idea was to make calzones, but I didn't have ricotta cheese, so....I made homemade pizzas. How fun this would be if you have kids? Nothing is more rewarding and fun then letting them help with dinner and watching their anticipation of their very own creation!

We often host dinner and Minute To Win It or Wipeout at our house in California with our friends. I think this will be a new trend...make your own pizza night! It is less expensive than ordering pizza and a lot more fun!

Give it a shot! A little mess is worth the memories!

Ginger Chicken with Snow Pea Salad

1 pound snow peas, strings removed (I ate them just fine w/o removing the strings)
1 tbsp plus 2 tsps olive oil, divided
1 tbsp plus 1 tsp low-sodium soy sauce, divided
1 tbsp minced fresh ginger
1 1/2 pounds boneless, skinless chicken breasts
2 scallions, sliced
2 tsps sesame oil
1/2-1 tbsp minced garlic (optional, the original recipe does not call for garlic, but I added it)

Bring a medium saucepan of salted water to a boil.  Fill a medium mixing bowl with ice and water.  Boil snow peas for 2 minutes, drain, and place in ice water for 1 minute to chill.

Combine 2 tsps of oil, 1tbsp soy sauce, and ginger in a bowl.  Add chicken, toss and coat.

Heat remaining oil in a large skillet over medium/medium-high heat.  Add chicken, cook until golden brown, and no longer pink inside..about 5 minutes per side. 

Combine snow peas, scallions, sesame oil, and remaining soy sauce in a mixing bowl..toss together.  Serve snow pea salad with the sliced chicken.  (I ate my chicken and salad as separate sides..I don't like to mix my foods ;)

Makes 4 servings

per serving = 310 cals

*Recipe from the South Beach Diet cookbook*

Steak Salad

I made this for dinner tonight after seeing it on another blog! I think it would be more fitting for a lunch, but it is all about personal preference. I prefer something a little heavier for dinner so I am not feeling the hunger pangs before bedtime.

It was delicious and SUPER healthy! Give it a try and let me know what you think about it!

Ingredients:

• 1 lb top round steak (or any other lean cut)
• 2 cucumbers cut and quartered into 1-2 inch pieces
• 7-8 cherry tomatoes cut in half
• 2 avocados halved, pitted and sliced
• 1/2 sweet onion, sliced
• 2 zucchini, quartered into 3 inch pieces
• 5 tablespoons olive oil
• juice of 1 1/2 lime
• ground black pepper

Heat 1 tablespoon of olive oil in skillet on high heat. Season the steak with ground pepper and cook steak for about 5 minutes on each side (will be about medium rare).

In the meantime, toss the cucumber, tomatoes, and avocado in a bowl with 4 tablespoons of olive oil and top with lime juice. Season with black pepper and set aside. 

Remove the steak from the heat and let it rest for a few minutes to soak in all the juices. While the steak rests, saute the onion and zucchini on medium to high heat until lightly browned. Slice the steak and plate with the veggies! Mmmmmmm....good and healthy. How can you go wrong?

Spaghetti Squash

Want to try something different? Instead of noodles (which I LOVE) we started using squash! It doesn't have much flavor when paired with spaghetti sauce, just a different texture. This is super healthy for you and if you are looking for something outside of the box, give this a try!

Start with one spaghetti squash. 

Pierce squash all around so it doesn't explode in your oven. Cook on 375* for an hour

My meatball ingredients are below. I usually add breadcrumbs, but I didn't have any yesterday.

Mix all ingredients in a bowl. I use ground turkey, but you are welcome to use ground beef.

Here is the infamous coconut oil. I pan fry the meatballs in 2 tablespoons of this.

My meatballs ready to go into the pan.

You can make your own spaghetti sauce. I just throw stuff in a pot with tomatoes and call it spaghetti sauce. I used fresh mushrooms, canned diced tomatoes, onion, green pepper, rosemary, garlic, salt and pepper. Once my meatballs are browned I just add them to the sauce to finish cooking on the inside.

Once your spaghetti squash is done cooking, cut open (length wise) and scoop out the seeds. Kind of like Halloween!

Take a fork and remove the squash, which will look just like noodles.

Top with your spaghetti sauce & enjoy!

Quinoa and Cheese stuffed Red Peppers

I saw this recipe in Shape Magazine and it was awesome! This only makes one serving which is great if we have any readers who cook solely for themselves! 

Ingredients

1/4 cup dry quinoa

1 large red bell pepper

1 tbsp extra-virgin olive oil

1/4 cup minced red onion

1/4 tsp minced garlic

1/4 cup shredded carrots

1/4 cup baby spinach

1/4 cup sliced white button mushrooms

1/2 tsp salt-free Italian herb seasoning

1/4 cup finely shredded cheddar

 

Directions

1. Preheat oven to 350 degrees.

2. Place quinoa and 1/2 cup water in a small saucepan and bring to a boil. Reduce to a simmer, cover, and cook until all water is absorbed, about 5 minutes. Set aside and keep covered.

3. While quinoa cooks, use a sharp knife to cut the top off the pepper and remove the seeds and membranes; keep the pepper whole. Set aside.

4. Heat a medium skillet on medium-high; add olive oil. Add onion and saute until translucent, about 2 minutes. Add garlic, carrots, spinach, mushrooms, and seasoning and saute until vegetables are slightly tender, about 4 minutes.

5. Fill pepper with the mixture. Place in a baking dish and bake uncovered for 15 minutes or until pepper is slightly charred. Serve warm or at room temperature.

Green Chilie Burrito Meat

I love love love authentic mexican food, and where I live (Minnesota), it's unheard of!  So, I came up with this recipe to satisfy my craving!  :)

Here's what you need:

1 3-lb beef roast
1 small/medium can (diced) green chilies (do not drain)
1 Tbsp minced garlic
1 to 1 1/2 tsp ground cumin (depends on how much you personally like the flavor of cumin)
1/4 tsp or less ground black pepper
1 carton of beef or veggie broth (I did not have any broth, so I used 3 cups of water, and two beef boullion cubes broken up)
6-8 baby red potatoes peeled/diced into small pieces (optional)

Place all ingredients except potatoes into a crockpot.  Cook on low for 6-8 hours.  When you have about 3 hours of the cook time remaining, put your potatoes into the pot. 

*If you have any leftover meat, use it the next night for tacos!

Stuffed Cabbage

Here is a delicious meal for your family!

Ingredients:


1 1/2 cups rice (I use brown, you can use white if you prefer)
2 packages of hamburger (I use ground turkey since it is leaner)
1/2 green pepper, chopped
1/2 yellow onion, chopped
salt & pepper
2 tablespoons garlic, minced
2 tablespoons worchester sauce
1 raw egg
1 head of cabbage
2 cans tomato sauce
1 tub of sour cream
buttermilk
ketchup

Start by cooking your rice first and allowing it to cool so you are able to handle.

Take your head of cabbage and cut out the core. Boil a pot of salted water and add head of cabbage. The cabbage leaves will separate from the head of the cabbage. Remove the leaves and set to the side.

In a bowl, mix together the first 8 ingredients. It may sound funny, but you will want to smell the meat mixture to make sure it has enough seasoning (salt, pepper, garlic and worchester sauce). Once mixture is blended well, fill each cabbage leaf. Not too much that you can not close the cabbage. Place the cabbage seam side down in the pan. Once the pan is full cover will tomato sauce. You may want to pour a layer of tomato sauce to cover the bottom of the pan before placing the cabbage rolls in. Cover with foil.

Cook on 450* for an hour.

When you are ready to eat, we usually take a mixture of sour cream and buttermilk (thicken the way you would prefer) and pour it on top. If you like ketchup, we add that as well!

I make this for Halloween each year (well, the last 2). It's great re-heated for left overs too! This makes a pretty good amount of food! Enjoy!

Eating Healthy...

So since Mike and I eat as "clean" as possible (on most days) I thought I would start sharing some recipes that we use on a week to week basis. I know that most women vow to lose weight with their New Years Resolutions, so what better way to do it than by reading this blog. Don't worry, I would never deprive you from the tasty goodness of the "cheat" meals, and Melissa will be adding her favorite recipes to the blog too, so never fear...we are here!!!!

Mike and I stay away from white-enriched foods. You know, the good stuff! :o) Which means, no potatoes, pastas, white rice or breads. Trust me, I am still struggling with this and I don't always abide by my own rules, but I am trying.

Obviously you can use brown rice, which to me doesn't taste a whole lot different. We are also using couscous, which is a delicious side dish and Quinoa. If you normally cook a side of pasta or potatoes, try one of these instead.

We also have started cooking with Coconut Oil. No, it doesn't taste like coconut! We use it with everything from making eggs to cooking fish. Some days we will just stir in a tablespoon with the quinoa which gives it a creamier texture. Coconut oil is amazing for you!!!!

I will start to post recipes using some of these items. I did try the Campbell's recipe: Chicken with Peas and Quinoa. I hated it and will never make it again. Please don't get discouraged when you are trying new recipes, I will post the recipes I have had success with. Besides, you don't know, if you don't try!

1 tablespoon olive oil

1 pound skinless, boneless chicken tenders

1 teaspoon smoked paprika

1 cup uncooked quinoa, rinsed

1 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock

1 jar (24 ounces) Prego® Veggie Smart™ Smooth & Simple Italian Sauce

1 package (10 ounces) frozen peas, thawed

• Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet, cover and keep warm.
• Add the paprika and quinoa to the skillet and stir to coat.  Stir in the broth and sauce and heat to a boil.  Reduce the heat to medium.  Cover and cook for 15 minutes or until the quinoa is tender.  Stir in the peas.  Return the chicken to the skillet.  Cook until the chicken is cooked through.

Cinnamon Rolls

Bread:

• 1/2 cup warm water
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 tsp salt
• 3 3/4 cup flour
• 1 package active dry yeast (2 1/4 tsp)

Filling:

• 1/4 to 1/3 cup butter (softened, so its spreadable)
• 1/4 to 1/2 cup white sugar
• 2-4 TBS cinnamon (depending on how much you like cinnamon)

Frosting:

• 1/2 cup shortening
• 1/2 cup butter
• 1 1/2 tsp vanilla
• 1/2 tsp almond extract
• 4 1/2 cups powdered sugar
• 4-5 TBS milk
• 1/3 cup chopped walnuts (optional)

1. Put bread ingredients into bread machine and put on dough setting.  Remove when done and place on floured surface.
2. Roll out dough on floured surface into a rectangle.  Rub butter on dough, then rub remaining ingredients onto dough, making sure entire rectangle is evenly coated.  Roll dough so it resembles a snake shape.  Cut into 1 1/2 inch pieces (I use dental floss.  Place the dental floss under the roll, then criss-cross it on top)  Place in greased baking dish.  
3. Cover and allow to rise for 45 minutes in a warm area (I preheat the oven to warm, then turn it off when I put the cinnamon rolls in).
4. Remove cinnamon rolls from oven and preheat to 350*.  Place cinnamon rolls in preheated oven and bake for approx 20 minutes, or until tops are golden brown.  Allow to cool slightly before topping with frosting.
5. For frosting, combine shortening, butter, vanilla, and almond extract.  Then alternately, mix in powdered sugar and milk until desired consistancy is reached.  Stir in walnuts, if desired.

Valentines Day Project for your Sweetie!

Hello All!

We are getting close to Valentines Day. Just a few more days. Do you know what you are doing for your sweetheart? Here's what I made for my husband. Hope this gets your creative juices flowing! I will try to post more stuff tonight. I have "wifely" duties to attend to!

A Six Pack of Sweet Treats

I took a six pack of IBC rootbeer and spray painted the box a deep chocolate (inside and out). I had the pleasure of enjoying each of the bottles of rootbeer. Once the bottles were washed and dried, I filled each with a different kind of candy or nuts.

I decorated the box with stuff I found from Michael's and the same with the bottles. On the top of each bottle I attached a little card that had a saying on it pertaining to what I put inside the bottle. For example: I filled one bottle with Hot Tamales, so the card said "You are my Hot Tamale Baby!" The caps of the bottles pop right back on since they are twist off.

Share with me what you did for your spouse/boyfriend/significant other! Can't wait to hear all about your holiday!

Baked Chimichangas

Since Melissa and I are both currently living on what seems like the other side of the world, we don't have the luxury of having GOOD Mexican food. Here is a recipe we use at home to curb our cravings!

 Ingredients

1 pound shredded beef (approx)
1 (14 oz) can diced tomatoes with jalapenos (this was not spicy at all, just added a good flavor)
8 (12 inch) flour tortillas
1 (16 ounce) package shredded cheddar cheese
1 tablespoon butter, melted
shredded lettuce
1 fresh tomato, diced
sour cream

Preheat the oven to 350 degrees F (175 degrees C).

In a large saucepan, combine shredded beef and canned diced tomatoes. Simmer on med-lo heat for about 20 minutes, or until the juices are gone.

Spoon the beef mixture down the center, and roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.

Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce, tomato, and sour cream

French Toast Casserole

Need a new tasty recipe for breakfast? This one is great and the kiddos love it!

Ingredients

5 cups bread cubes

4 eggs

1 1/2 cups milk

1/4 cup white sugar, divided

1/4 teaspoon salt

1 teaspoon vanilla extract

1 tablespoon margarine, softened

1 teaspoon ground cinnamon plus a little extra if you want!

1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.
2. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. Pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
3. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.
4. Serve with syrup & Enjoy!

Chicken Enchiladas & Homemade Refried Beans

Chicken Enchiladas

4 boneless/skinless chicken breasts or a store rotisserie chicken

1 onion- chopped into large pieces (this is just for flavor when cooking the chicken)

4-5 cloves of garlic (just for flavor when cooking chicken)

1 can cream of celery soup

1 can cream of chicken soup

1 (16oz) tub sour cream

1 (16oz) brick cheddar cheese or marble jack cheese

1 small can of diced green chiles

15-20 corn tortillas

oil (to soften tortillas)

9x13 baking pan

You will need to boil the chicken breasts, onion, and garlic in a large pot.  Approx cooking time is 20-30 mins.  (Skip this part if using a store bought chicken) 

Preheat oven to 375*

Heat a small amount of oil in a pan, just enough to cover the bottom.  Place your tortillas in oil to soften them so they are able to roll with cracking (probably 15-30 seconds).  DO NOT allow torts to become crispy!  Set aside on paper towels to drain some of the grease off.  If you do not want to use oil, you can always place the torts in a clean damp kitchen towel and place in the microwave until soft!

Mix both soups and 8 oz (about 1 cup) of sour cream, and the green chilies in a bowl.  Place just enough of this mixture at the bottom of your pan to prevent the enchiladas from burning.  To make the enchilada,  alternate from the soup mixture, chicken, and then the cheese (do not use too much filling or you wont be able to roll them).  Roll and put in pan.  Put the leftover soup mixture and chicken on top of the enchiladas to cover them up.  Put your shredded cheese on top and pop in the oven.  Bake at 375* for 20-30 minutes!

Topping ideas: 

shredded lettuce

tomatoes

salsa

black olives

sour cream

Homemade Refried Beans

1 can pinto beans (any size, depends on how many you are feeding)

1 cap full of oil (if you are using the large can of beans)

frying pan

potato masher

Place the beans with their juice, and oil in a frying pan over meduim/meduim high heat.  Mash with potato masher.  Add some salt, and a little garlic powder! 

Herb-Crusted Roast Beef with Horseradish Cream

This is what we are having tonight for dinner! What are you having???

Ingredients

1 (3 pound) boneless beef eye round roast
Salt and ground black pepper
1/2 cup plus 2 tablespoons vegetable oil
5 tablespoons minced garlic
1 bunch parsley, leaves only
1/2 bunch fresh thyme, leaves only
8 sprigs fresh oregano, leaves only
2 sprigs fresh rosemary, leaves only
2 tablespoons mustard powder

Horseradish Cream Ingredients


1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon lemon juice
salt

(In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve)

Cooking Directions

Preheat oven to 350*

Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8-10 minutes. Remove roast to a sheet tray lined with a wire rack.

Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper to taste, in a food processor and pulse until mixture forms a paste.

Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125* on an instant-red thermometer, about 45 minutes.

Let roast rest 10 minutes before slicing and serve with horseradish cream!

Super easy recipe, looks more difficult than it actually is!

Hope it's a family favorite!

Update!!!!

Now that this site is actually up and running, I will try to add pictures to the recipes so you can have a tasty visual!

Keep an eye out for our craft projects! I will be posting them soon! One for Valentine's Day is going to be posted, in case you need some ideas!

Mini Turkey Meatballs

I use this recipe when I make spaghetti, but I am sure you can use it for a stroganoff or whatever else suites your fancy!

Ingredients

1 small onion, grated
3 tablespoons minced garlic
1 large egg
1/4 cup dried bread crumbs
1/4 cup chopped parsley leaves
1/4 cup grated parmesan cheese
1/4 cup romano cheese
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound ground turkey
3 tablespoons olive oil

Combine all ingredients into a bowl with the exception of the olive oil. Mix together and form into little balls.

In a large frying pan, add your olive oil and heat on medium high. Cook meatballs turning them to cook on each side.

If you have bigger meatballs and you aren't sure if they are cooked all the way thru, brown the meatballs and then put it in your spaghetti sauce that you have simmering. The meatballs will cook while the sauce is cooking!

Crockpot Mac N Cheese

Everyone loves them some mac n cheese, this one won't disappoint!

Ingredients

2 cups uncooked spiral noodles
4 tablespoons butter
2 1/2 cups shredded sharp cheddar cheese
1/2 cup sour cream
1 (10 3/4 oz) can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the noodles in water for 6 minutes. Drain.

In a medium saucepan, mix butter and cheese. Stir until the cheese melts.

In crockpot, combine cheese mixture, sour cream, soup, salt, milk, mustard, and pepper. Add the drained noodles and stir again.

Cook on low for 2 1/2 hours, stirring occasionally

The BEST mashed potatoes

I made these potatoes for Thanksgiving when my husband invited over some of his Marines that couldn't go home for the holiday. These bad boys were gone in no time!

Ingredients

5 pounds Yukon Gold potatoes, chopped
1/2 cup butter
2 cups Parmesan cheese
1 1/2 cups cream cheese, softened
3 tablespoons minced garlic
salt and pepper to taste
milk-to bring to your desired consistency

Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low hear to dry for 1 to 2 minutes.

Add butter, parmesan cheese, cream cheese, garlic, salt and pepper. Use a potato mashed to mash until smooth (might be easier to use a hand held mixer). I added my milk at this point once I knew if the potatoes were too dry. You might not need to use any milk, but I found I did. It made it creamier for sure!

Who doesn't love mashed potatoes? Psshhh...crazy people!