Debbi Does Dinner... Healthy & Low Calorie

Oatmeal Cinnamon Chip Cookies

2012-01-28T07:57:00.003-06:00

I picked up a couple of bags of cinnamon chips this season on a whim. I had no plans for them but knew they would come in handy at some point.

I saw this recipe and knew that it would be perfect. The kids ate them right up and promptly asked for more. Sadly, cinnamon chips can be hard to find most time of the year. They seem to make a special appearance close to the holidays.

If you are able to find a bag, I highly recommend picking one up. Better get two bags, you'll find a use for them. We used part of the second bag instead of chocolate chips and cinnamon in this peanut butter dip. Peanut butter, vanilla yogurt and the cinnamon chips, it was fantastic!

Oatmeal Cinnamon Chip Cookies
Adapted from Making Memories...

1 cup butter, softened
1 cup packed light brown sugar
1/3 cup sugar
2 eggs
1 1/2 tsp. vanilla
1 1/2 cups flour
1 tsp. baking soda
2 1/2 cups quick cooking oats
1 (10 ounce) package Hershey's Cinnamon Chips

Preheat over to 350 degrees.

Beat butter and sugars in a bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda. Add to butter mixture, beating well. Stir in oats and cinnamon chips.

Drop by heaping teaspoons on ungreased cookie sheet and bake for 12 minutes or until lightly browned. Let cool for about 1 minute and then remove from cookie sheet and let cool on wire rack.

One Year Ago...

Green Chicken Chili & Lime Soup

This is linked with:
Sweets for a Saturday at Sweet as Sugar Cookies

Friday Favorites ~ Breakfast

2012-01-27T04:39:00.012-06:00

I love breakfast. We eat breakfast for dinner often around here. My husband used to think it was odd but after 15 years, he's gotten used to it when I tell him we're having eggs for dinner. I eat lasagna leftovers for breakfast so why can't I have eggs for breakfast?!

Here is a bunch of drool worthy recipes from some of my favorite bloggers. Some are healthy, some are totally not healthy. A girls gotta dream right?

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Overnight Peach French Toast - Lynn's Kitchen Adventures

Source: lynnskitchenadventures.com via Debbi on Pinterest

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Breakfast Casserole with Sausage, Apples and Caramelized Onions - Kitchen Parade

Source: kitchenparade.com via Debbi on Pinterest

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Streusel Topped Blueberry Muffins with Cinnamon Surprise - Holy Cannoli Recipes

Source: holycannolirecipes.blogspot.com via Debbi on Pinterest

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Easy Cheesy Bacon Pull-Aparts - Picky Palate

Source: picky-palate.com via Debbi on Pinterest

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Western Omelette Casserole - Eat at Home Cooks

Source: eatathomecooks.com via Debbi on Pinterest

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Italian Egg Bake - Kelly's Healthified Kitchen

Source: healthifiedkitchen.blogspot.com via Debbi on Pinterest

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Broccoli Slaw and Garlic Quiche - Tidy Mom

Source: tidymom.net via Debbi on Pinterest

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Chocolate Chip Cookie Dough Stuffed Cinnamon Rolls - How Sweet It Is?

Source: howsweeteats.com via Debbi on Pinterest

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Blueberry Sourdough Pancakes - Girlichef

Source: girlichef.com via Debbi on Pinterest

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Find more Friday Favorites at Finding Joy in my Kitchen!

Banana Brulee Oatmeal

2012-01-26T04:43:00.028-06:00

Melted banana. That is the trick here.

Microwave it and it gets all melty, gooey and caramely and somehow just...changes.

This is one of those recipe that I didn't measure much, I just threw it in and it tasted GOOD.

Banana Brulee Oatmeal

1/3 cup regular oats

2/3 cup water

1 banana
Cinnamon

Brown Sugar

Mix oats and water and cook as directions state. Stir in desired cinnamon and brown sugar. Melt 1/2 of the banana until caramelized and gooey in the microwave and stir into the oatmeal. Garnish with the other half of the banana.

Two Years Ago...

Monte Cristo Sandwich

This is linked with:
Full Plate Thursday at Miz Helen's Country Cottage

Recipe and Project Linky at It's a Keeper
Foodie Friday at Designs by Gollum
Gallery of Favorites at 21st Century Housewife
Friday Favorites at Simple Sweet Home
I'm Lovin' It at Tidy Mom
Friday Potluck at EKat's Kitchen
Ultimate Recipe Swap at Life as Mom

Chicken Cordon Bleu

2012-01-25T04:55:00.005-06:00

Chicken Cordon Bleu is probably one of my favorite meals. Chicken with ham and melty cheese all rolled up with a decadent, delicious cream sauce. What's there not to like?

I however, do NOT like to stuff chicken. Pounding chicken is incredibly annoying. I end up with chicken bits flying all over my kitchen and a row of children asking each other, "What's wrong with Mommy?", "What did the chicken do to HER!?"

Then when all rolled up, rarely does it resemble the beautiful stuffed chicken that I adore so much. It comes out uneven with goo just oozing out of it. Not so pretty.

So forget pounding, squishing, rolling and scaring the children. Simplify, people, simplify. There is nothing wrong with a beautifully cooked chicken with a sliced of ham, a melted cheese slice and a scrumptious, rich, creamy sauce; sitting right on TOP of the chicken. It might not be a gorgeous rolled up meal but it will save you a ton of time so you have more time to enjoy the meal.

This was an excellent meal. We ate it with a French Onion Risotto that paired wonderfully with the chicken.

Chicken Cordon Bleu Recipe

6 skinless boneless chicken breasts
6 slices Provolone cheese (or Swiss)
6 slices ham
1/4 cup flour (I used gluten free)
1 tsp. paprika
6 tbsp. butter
1/2 cup dry white wine
1 tsp. chicken bouillon
1 tbsp. cornstarch
1/2 cup heavy whipping cream

Mix the flour and paprika in a small bowl and coat the chicken pieces. Heat the butter in a pan and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover and simmer for 30 minutes, until chicken is no longer pink and juices run clear. Remove chicken briefly, blend the cornstarch with the cream in a small bowl, add to the pan with the butter and wine and stir to combine. Return chicken to pan, place a piece of ham on top of each chicken breast and then a piece of cheese. Cover and heat on low until heated through. Serve with sauce on top.

One Year Ago...

Apple Pie Pork Chops

This is linked with:
Let's Do Brunch at My Sweet and Savory
Works for me Wednesday at We Are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Best Recipe at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
The Mommy Club at Crystal and Co.
Ultimate Recipe Swap at Life as Mom
Foodie Friday at Designs by Gollum

Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Chili & Lime Sweet Potatoes

2012-01-24T05:16:00.003-06:00

I love sweet potatoes. I can just eat them plain with salt and pepper and I'm perfectly fine. However, with the simple addition of chili powder and lime, it brought this to another level! It was so good. I admit, I ate more than intended!

Chili and Lime Sweet Potatoes
Adapted from As Good as Gluten

4 medium sweet potatoes
2 tbsp. butter
Salt and pepper to taste
1 1/2 tsp. lime juice
1 tsp. chili powder

Peel and cut sweet potatoes into chunks. Boil until tender, drain. Add the rest of the ingredients and mash. I left a few chunks. Taste and season as necessary.

Two Years Ago...

Fiesta Stuffed Peppers

This is linked with:

Tuesday at the Table at All The Small Stuff
Hearth and Soul at 21st Century Housewife
Tasty Tidbits at Permanent Posies
Slightly Indulgent at Simply Sugar and Gluten Free
Let's Do Brunch at My Sweet and Savory
Works for me Wednesday at We Are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Best Recipe at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
The Mommy Club at Crystal and Co.
Foodie Friday at Designs By Gollum

Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Southwest Wild Rice

2012-01-23T02:29:00.001-06:00

I don't use wild rice too often. I don't know why, it tastes awesome and it's so pretty.

We ate this with a bit of chicken but it would stand alone by itself as a meal. I had to make chicken for hubs though. :-)

The best part for me was the leftovers. I made it into an omelet for the next couple of mornings with some asiago cheese. Delicious!

Southwest Wild Rice Recipe
Adapted from $5 Dinners

1/4 cup lime juice
2/3 cup brown rice
2/3 cup wild rice
1/2 onion, chopped
1 green pepper, chopped
1 jalapeno pepper, chopped
1 1/2 cups frozen corn
1 (15 oz) diced tomatoes
1 (15 oz) black beans, drained and rinsed
1 tsp. cumin
1 tsp. chili powder
Salt and pepper to taste

In a large saucepan, bring 4 cups of water, plus the lime juice to a boil. Add the brown rice, wild rice and chopped onion. Return to a boil, reduce heat to medium, cover and let cook for 45 - 50 minutes, or until brown and wild rices are tender.

Once the rice is cooked, add the green pepper, diced jalapeno, corn, diced tomatoes, black beans, cumin and chili powder. Mix well. Season with salt and pepper to taste.

Total calories = 1550 calories
6 servings = 258 calories per serving

Two Years Ago...

Crustless Turkey Pot Pie with Quinoa

This is linked with:

$5 Dinner Challenge at $5 Dinners
My Meatless Mondays at My Sweet and Savory
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Just Another Meatless Monday at Hey's What's for Dinner, Mom?
Made By You Monday at Skip To My Lou
Slightly Indulgent Tuesday at Simply Sugar and Gluten Free
The Mommy Club at Crystal and Co.
Best Recipes at This Chick Cooks

Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Menu Plan Monday ~ January 23 - January 29, 2012

2012-01-22T15:33:00.003-06:00

Monday: Butternut Squash Risotto, tomato soup

Tuesday: Buffalo chicken nachos

Wednesday: Burgers and Carrot Souffle

Thursday: Sloppy Joes & Sweet Potatoes

Friday: BBQ Chicken Wraps

Saturday: Leftovers

Sunday: Chili and cornbread

Find more menu planning ideas at I'm an Organizing Junkie.

Two Years Ago...

Chili Con Carne

Cookies 'n Cream Pie

2012-01-20T12:38:00.002-06:00

My baby loves Cookies and Cream. Jory's 9, so he's really NOT a baby. He sweetly asked me one day, if we could figure out how to make a Cookie's and Cream Pie.

So we googled it. What did we ever do before google?

We found this simple recipe that he could make himself. He was so excited, he even helped make the grocery list to buy the ingredients.

We all loved this recipe! The first pie dissappeared quickly when the boys had a sleepover. He wanted to bring another pie to grandma's house for a visit. He said that Grandma always makes good food for us so we should make something for her. He's so sweet!

This was really good and a great recipe to make with the kids.

Cookies n Cream Pie Recipe

1 1/2 cup milk
1 package (4 serving size) instant vanilla pudding
1 tub (8 oz) whipped topping, thawed
1/2 pack Oreos, coarsely crushed
1 graham cracker or Oreo crust

In a medium bowl, with an electric beater, beat together the milk and pudding for 1 minute, until well blended. Let stand for 5 minutes.

Fold in the whipped topping and crushed cookies, spoon onto crust. Cover and freeze for a few hours or until firm.

Slice pie with a knife dipped in warm water.

One Year Ago...

Pumpkin Cheesecake

This is linked with:
Sweets for a Saturday at Sweet as Sugar Cookies
Made By You Monday at Skip to my Lou

Sausage & Spaghetti Squash Breakfast Pie

2012-01-19T05:09:00.015-06:00

Spaghetti squash is the new hashbrowns. Spaghetti squash is also the new rice, potatoes, crust, burrito filling... You get the picture. I've been using squash for a lot of things lately.

I actually get excited when I see a new recipe or think of a new idea for using spaghetti squash. It is super healthy, so low in calories and a perfect replacement for higher calorie crusts and fillings.

Breakfast casseroles are fantastic. Although my favorite time to eat them is dinner. Breakfast for dinner rocks.

I did a little happy dance when I saw Veronica's recipe for this Sausage and Spaghetti Squash Breakfast Pie. Seriously, no joke. I did the dance. :-)

This meal tasted fantastic. It had all the taste that you love on a breakfast casserole, without all the heavy calories. Squash makes me happy.

Sausage & Spaghetti Squash Breakfast Pie Recipe
Adapted from Veronica's Cornicopia

1 (3lb) spaghetti squash
8 oz. bulk sausage
1/2 large onion, chopped
1 green pepper, chopped
1/2 tsp. dried sage
5 eggs
1 tsp. salt
Black pepper
Cheddar cheese (I used 3 oz)

Cook spaghetti squash. Oven: Cut lenthwise, spoon out seeds and place cut side down on a baking sheet sprayed with cooking spray. Bake for 45 minutes at 375 until tender. Microwave: Cut lenthwise, spoon out seeds and place on a plate cut side down and microwave for about 10 - 12 minutes or until tender. Let cool a bit and rake out the squash with a fork. Refrigerate until ready to use.

Cook sausage in a pan, breaking apart so you have crumbles. Stir in onion and green pepper and cook for 3 -4 minutes until softened. Stir in sage and spaghetti squash. If the squash is very watery, you can cook the mixture a bit to help it evaporate.

Pour mixture into a 9 x 13 in. pan sprayed with cooking spray. In a bowl, whisk together the eggs, salt and pepper, then pour over the squash and sausage mixture. Bake at 350 for 45 minutes. Sprinkle cheese over the top and cook for another 5 minutes until melted.

Total calories = 2000 calories
6 huge servings = 333 per serving
8 servings = 250 per serving

One Year Ago...

Pumpkin Pasta with Bacon

This is linked with:

Full Plate Thursday at Miz Helen's Country Cottage
Recipe and Project Linky at It's a Keeper
Foodie Friday at Designs by Gollum
Gallery of Favorites at 21st Century Housewife
Friday Favorites at Simple Sweet Home
I'm Lovin' It at Tidy Mom
Ultimate Recipe Swap: Squash at Life as Mom
Made By You Monday at Skip to My Lou

Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Jalapeno Poppers Potatoes

2012-01-18T04:27:00.016-06:00

You have to indulge sometimes, right?

I think this was supposed to be a side dish. Well, I chose to eat it as a meal. The rest of the family had hamburgers along with these potatoes. No burger for me. This was fairly high calorie but oh-so good.

The bacon jalapeno topping was so good, I could eat that with a spoon! Actually, I did make extra and ended up saving some for an omelet the next day.

I recommend indulging. This was totally worth it.

Jalapeno Popper Potatoes Recipe
Adapted from Life as Mom

6 slices bacon, chopped
1/2 cup chopped onion
2 to 4 jalapeno peppers, sliced
4 pounds red potatoes, scrubbed, diced, and cooked until fork tender
1 cup sour cream
2 cups shredded cheddar cheese
salt and pepper to taste

In a large skillet over medium heat, cook the bacon, onion and jalapenos until the bacon is crisp and the onions and peppers are tender. Drain and set aside.

Preheat the oven to 350 °. Spray a 9×13 baking dish with nonstick cooking spray.

In a large mixing bowl combine the cooked and drained potatoes, sour cream, and 1 cup shredded cheese. Spoon this mixture into the prepared pan.

Cover the potato mixture with the reserved cup of shredded cheese as well as the jalapeno bacon mixture.

Bake for 30 to 45 minutes or until the cheese is melted and the potatoes are hot.

One Year Ago...

BBQ Cola Meatballs in the Slow Cooker

This is linked with:
Let's Do Brunch at My Sweet and Savory

We are That Family at We Are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Best Recipe at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
The Mommy Club at Crystal and Co.
Made By You Monday at Skip to My Lou
Ultimate Recipe Swap at Life as Mom

Slow Cooker Taco Chili

2012-01-17T04:36:00.021-06:00

Cold days call for hot meals. This chili will heat things up in more than one way. It wasn't too spicy but it did leave a nice zing in your mouth.

I like to make my own taco seasoning as I have all the ingredients on hand. Feel free to make your own or use a store bought seasoning packet.

Taco Chili Recipe

1 large onion, chopped
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can tomato sauce (16 oz)
2 cups frozen corn or a can of corn
2 cans Rotel with green chiles
Taco Seasoning **
2 lbs. chicken breasts

**Taco Seasoning
3 tbsp. chili powder
1 tbsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp crushed red pepper
1 tsp. oregano
1 1/2 tsp. paprika
2 tsp. salt
2 tsp. pepper

Combine everything in a slow cooker and cook on low for 10 hours or high for about 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir.

Total calories = 2500 calories
14 cups = 179 calories per cup

One Year Ago...

Chicken Chickpea Soup

This is linked with:

Tuesday at the Table at All The Small Stuff
Hearth and Soul at 21st Century Housewife
Tasty Tidbits at Permanent Posies
Slightly Indulgent at Simply Sugar and Gluten Free
Let's Do Brunch at My Sweet and Savory
We are That Family at We Are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Best Recipe at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
The Mommy Club at Crystal and Co.
Made By You Monday at Skip to my Lou

Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Zucchini Spaghetti

2012-01-16T02:03:00.005-06:00

I've been meaning to make this for years. Seriously. I eat a lot of zucchini. I also like to eat pasta sauce over veggies. But I had never shredded the zucchini like this before.

Well, thanks to Pampered Chef, I finally got a zucchini julienne shredder. I ordered a chopper and some spoons and I was able to get the shredder for free. Yea!

I knew I would like it but was afraid that the family would think it odd. Or they would be begging me for their beloved pasta. Well, we all loved it and I've made it a couple of times since. Yea! I love when that happens!

Zucchini Spaghetti with Sausage, Tomato and Basil Sauce
Adapted from Kalyn's Kitchen

10 oz. lowfat turkey Italian sausage, hot or mild
1/2 onion, chopped
1 tbsp. garlic, minced
pinch hot pepper flakes
1 (14.5 oz.) can petite dice tomatoes with juice
1/4 cup water or chicken broth
2 medium sized zucchini (9-10 inches long) cut into thin strands with a julienne cutter or a mandolin Slicer
5 tbsp. chopped fresh basil (or 1 tbsp. dried)
2 tbsp. chopped fresh parsley (or 2 tsp. dried)
1 tbsp. chopped fresh oregano (or 1 tsp. dried)
salt and fresh ground black pepper to taste
Freshly grated Parmesan cheese for serving if desired

Brown sausage in pan sprayed with cooking spray. Add onion and cook for a few minutes until softened. Add garlic and cook for a couple of minutes. Add tomatoes and herbs and stir to combine. Add water or chicken broth to thin if it is too thick. Cook on medium for about 10 - 15 minutes. Taste and adjust seasoning as necessary.

Use a julienne cutter or mandolin slicer to cut the spaghetti into long strands. Add zucchini to sauce and stir to combine. Cook for about 5 minutes and serve.

One Year Ago...

Italian Style Green Bean Casserole

This is linked with:
$5 Dinner Challenge at $5 Dinners

My Meatless Mondays at My Sweet and Savory
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Just Another Meatless Monday at Hey's What's for Dinner, Mom?
Made By You Monday at Skip To My Lou
Slightly Indulgent Tuesday at Simply Sugar and Gluten Free
The Mommy Club at Crystal and Co.
Best Recipes at This Chick Cooks

Menu Plan Monday ~ January 16 - January 22, 2012

2012-01-15T17:30:00.030-06:00

Monday: Jalapeno Poppers Burgers & Cheesy Cauliflower Pancakes

Tuesday: Tomato Chipotle Soup

Wednesday: Sloppy Joe Skillet

Thursday: Asian Broccoli Slaw Wraps

Friday: Spaghettti & meatballs

Saturday: Pork Chops, Potatoes & Broccoli

Sunday: Tuscan Chicken Stew

Find more menu planning ideas at I'm an Organizing Junkie

One Year Ago...

Amish Lemon Coconut Bread

Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Microwave Peanut Brittle

2012-01-13T23:20:00.002-06:00

I've never made candy. I don't own a candy thermometer. But of course homemade candy tastes awesome. Lucky for us, my kids have a grandma who makes candy every year. A lot of candy.

This year my 12 year old son fell in love with the peanut brittle. He's been enjoying cooking and baking more so he asked grandma for the recipe. Her recipe takes a long time and and does indeed require a candy thermometer. She recommended a microwave peanut brittle and my son was eager to try it. I think he asked me about it everyday for a week. We finally bought the ingredients and he made it.

Making homemade microwave peanut brittle is very easy and the results were fantastic. We polished off the first batch with ease. Then we made it again to give to friends. Even though we know how to make peanut brittle now, it's still not going to stop us from going to Grandma's.

Microwave Peanut Brittle

1 cup white sugar
1/2 cup light corn syrup
1 cup salted peanuts
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda

Butter a cookie sheet. Combine sugar and corn syrup in a large bowl and microwave on high for 4 minutes.

Stir in peanuts and microwave on high for 3 1/2 minutes. Stir in butter and microwave for 1 1/2 minutes.

Immediately stir in baking soda until light and foamy. Quickly pour onto cookie sheet and spread thin. Cool completely and break into pieces. It takes about an hour or two to cool completely.

Two Years Ago...

Cheesy Butternut Squash Bake

This is linked with:
Sweets for a Saturday at Sweet as Sugar Cookies
Best Recipes at This Chick Cooks
The Mommy Club at Crystal and Co.

Chicken Enchilada Soup in the Slow Cooker

2012-01-11T21:13:00.001-06:00

It's amazing how many different ways there are to make an enchilada soup. I loved this as it was super crazy. It used a lot of cans, but it was easy.

Sometimes you need easy, you know?

This was really good. It did make an enormous batch and barely fit in my huge crockpot. Go ahead and only make half if you want. Or break out the huge crockpot and enjoy the leftovers for a long time.

Chicken Enchilada Soup in the Slow Cooker
Adapted from Eat at Home

■1 1/2 – 2 lbs. chicken tenders
■1 red bell pepper, diced
■1/2 large onion, diced
■2 cans black beans, drained and rinsed
■2 cans tomatoes with diced green chilis
■1 can cream style corn
■1 cup frozen corn
■2 cans cream of chicken soup
■2 cans enchilada sauce, 15 oz.
■3 cups milk

Place chicken in bottom of the slow cooker. I used frozen chicken and did not thaw it. Add all other ingredients except cream soup, enchilada sauce and milk. Stir those last 3 ingredients together and pour over others in slow cooker. Cook on high for 6 hours or low for 7-8 hours.

Top with shredded pepper jack cheese and serve with tortilla chips.

In the doubled recipe, the 2 cans of tomatoes with green chilies gave the soup a nice kick. We liked that much heat, even the kids, but if your family doesn’t then substitute a can of diced tomatoes for 1 can of tomatoes with green chilies.

One Year Ago...

Sweet Potato Chips

This is linked with:
Full Plate Thursday at Miz Helen's Country Cottage
Recipe and Project Linky at It's a Keeper
Foodie Friday at Designs by Gollum
Gallery of Favorites at 21st Century Housewife
Friday Favorites at Simple Sweet Home
I'm Lovin' It at Tidy Mom

Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Red Beans and Rice

2012-01-10T05:04:00.002-06:00

I know, we eat a lot of beans here. I just can't get enough of them. I probably have 50 recipes with beans, each recipe just a bit different from the next. Yet, each delicious in their own way.

This one has sausage. Sausage rocks. It really makes this dish.

The addition of sausage really pleased the husband as well. Everyone really loved this. I know I'll be making it again.

Red Beans and Rice Recipe
Adapted from Dine and Dish

2 stalks of celery, sliced
1 onion, chopped
1 tbsp. garlic, minced
1 can (15 oz) chicken broth
2 (15 oz) kidney beans, rinsed and drained
1 tsp. Italian seasoning
1/2 tsp. crushed red pepper flakes
1/4 tsp. cajun seasoning
1/4 tsp. pepper
8 oz. fully cooked smoked sausage, cut into 1/2 inch rounds
4 cups hot cooked brown rice

Saute celery, onions and garlic in a small amount of oil until tender. Add broth, beans, Italian seasoning, red pepper flakes, cajun seasoning and pepper. Bring to a boil, reduce heat. Simmer, uncovered for about 10 minutes, stirring occasionally. Remove about 1 1/2 cups of bean mixture and mash. Return to skillet. Add sausage, bring to a boil. Boil 5 minutes or until bean mixture reaches desired thickness. Serve over rice.

One Year Ago...

Black Bean Butternut Squash Rancheros

This is linked with:
Tuesday at the Table at All The Small Stuff
Hearth and Soul at 21st Century Housewife
Tasty Tidbits at Permanent Posies
Slightly Indulgent at Simply Sugar and Gluten Free
Let's Do Brunch at My Sweet and Savory
We are That Family at We Are THAT Family
Best Recipe at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
The Mommy Club at Crystal and Co.

Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Ratatouille Pizza Polenta Bake

2012-01-09T06:08:00.003-06:00

I was skeptical about how this would turn out. Would it just seem like a huge pile of vegetables? Would it seem more like a side dish? Would the polenta be weird on the bottom? I just wasn't sure how it could come together.

My oh my was I pleased with the result!

At first it reminded me of a veggie lasagna. Then the next day, the leftovers reminded me of pizza. Yea, definately pizza. Only a fork and knife kind of pizza, not the kind you pick up.

I wouldn't go so far as to say it's a gluten free pizza but it certainly is close.

Ratatouille Polenta Bake

1 large onion, chopped
1 large bell pepper, chopped
1 small eggplant, diced
1 zucchini, diced
1/2 tsp. salt
1/4 tsp. pepper
1 can (15 oz) diced tomatoes
1 tbsp. Italian seasoning
1 tube (16 oz) polenta (I used plain but any flavor would be fine)
2 oz. shredded Swiss (or parmesan)
4 oz. Asiago cheese (or mozzarella)

Spray nonstick pan with cooking spray. Cook onion and pepper in pan for about 3 minutes, Stir in eggplant, zucchini, salt and pepper. Cook 3 - 4 minutes until veggies are tender. Stir in tomatoes and Italian seasoning. Cook for 3 minutes.

Cut polenta into circles and line the bottom of a 9 x 13 in. baking dish, sprayed with cooking spray. Overlap if necessary. Sprinkle swiss or parmesan cheese over polenta. Top with vegetable mixture. Sprinkle with the rest of the cheese and bake in oven for about 30 minutes at 375 degrees.

Total calories = 1200 calories
8 servings = 150 calories

This is linked with:
$5 Dinner Challenge at $5 Dinners
My Meatless Mondays at My Sweet and Savory
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Just Another Meatless Monday at Hey's What's for Dinner, Mom?
Made By You Monday at Skip To My Lou

Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Menu Plan Monday ~ January 9 - January 15, 2012

2012-01-08T15:35:00.028-06:00

Monday: Quinoa Stuffing, turkey and green beans

Tuesday: Chipotle Chicken Salad

Wednesday: Chicken & Pepperjack Potatoes

Thursday: Tacos

Friday: Potato Sausage Skillet

Saturday: Cherry Chicken Salad

Sunday: Chow Mein

More menu ideas at I'm an Organizing Junkie.

Two Years Ago...

Butternut Squash Apple Bake

Homemade Butterfinger Candy Bars

2012-01-06T16:11:00.039-06:00

Butterfingers are probably my favorite candy bar. It is my choice for ice cream toppings and blizzards too.

Is there still candy corn around? I know it's more of a Halloween candy but I think they still sell it in the bulk aisle.

I've seen this recipe floating around a lot. I was skeptical. Candy corn and peanut butter? Really? How on earth could that taste like a butterfinger candy bar. I'm not really even a fan of candy corn.

Well, they didn't make the prettiest bars in the world but they DID taste like butterfingers! The texture was not the same but it was still strangely similar. If you haven't tried these, I highly suggest trying them. This was a super simple recipe and incredibly delicious.

Homemade Butterfingers Recipe

1 lb Candy Corn

16 oz jar of Peanut Butter

16 oz pkg of chocolate candy coating

Melt candy corn in microwave for a minute. Stir and continue in microwave at 15 sec, stirring each time. Once melted stir in peanutbutter. Spread mixture in an 8 x 8 pan with a parchment lining. Cool completely and cut into squares. Dip in melted chocolate and lay on wax paper to set.

One Year Ago...

Italian Zucchini with Tomatoes

This is linked with:
Sweets for a Saturday at Sweet as Sugar Cookies
Weekend Wrap Up Party at Tatertots and Jello

Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Hashbrown Casserole

2012-01-04T15:21:00.024-06:00

Before I started this blog, I didn't cook much. One thing I did make was a hashbrown casserole with ham. My casserole contained a couple of cans of cream of mushroom soup, large amounts of sour cream, butter and a ton of cheese. Very tasty but incredibly high calorie and not healthy at all.

I was pleased when I saw this hashbrown casserole recipe. It reminded me much of my former casserole, but a much healthier version. Don't get me wrong, I wouldn't exactly call this health food but in comparison, it is much better.

A healthier, homemade version with out sacrificing taste at all. It was delicious.

The original recipe did not call for ham. I had made a ham for the family a couple of days earlier and this was the perfect way to use the leftovers and make it more of a meal. The whole family loved it.

Hashbrown Casserole Recipe
Adapted from Under the Big Oak Tree

26 oz. bag of hashbrowns
2 cups colby jack cheese, shredded (8 oz)
10 oz. ham, cut into chunks
1/4 cup onion, minced
1 cup milk
1/2 cup beef stock or broth
2 tbsp. butter, melted
1/4 tsp. garlic powder
1 tsp. salt
1/4 tsp. pepper

Preheat oven to 425. In a large bowl, combine hashbrowns, cheese and onions. Combine, in a separate bowl, the milk, broth, 1/2 of the butter, garlic powder, salt and pepper. Mix well, then pour over the hashbrown/cheese mixture and mix well. Heat the remaining butter in a pan. Cook potato mixture, stirring occasionally, until heated through and all the cheese is melted, about 7 - 8 minutes. Transfer to a baking dish and put in the oven to bake for 45 minutes to an hour.

One Year Ago...

Sicilian Meatloaf

This is linked with:
Full Plate Thursday at Miz Helens Country Cottage
Recipe and Project Linky at It's a Keeper
Foodie Friday at Designs by Gollum
Gallery of Favorites at The 21st Century Housewife
Friday Favorites at Simply Sweet Home
I'm Lovin' It at Tidy Mom
Foodie Friday at Not Your Ordinary Recipes

Quinoa and Ground Turkey Stuffed Peppers

2012-01-03T00:12:00.024-06:00

These were fun to make, pretty to look at and delicious to eat!

You could use rice instead of quinoa but the quinoa really is awesome. I like the texture better than rice. I'm not a cottage cheese fan but in recipes like this, it gets melty and creamy and good. It's so healthy and high in protein that I love that it's in here.

I used both pepperjack and cheddar cheese. The kids liked the cheddar better.

I know, it's not so pretty when it's all chopped up but it is HUGE and filling and super low in calories!

Quinoa and Ground Turkey Stuffed Peppers Recipe
Adapted from Carolynns Recipe Box

12 red, yellow or orange sweet peppers
1 1/2 cups cottage cheese
1/3 cup parmesan or asiago cheese, shredded
1 cup quinoa
1 can chicken broth
1 lb. ground turkey, extra lean
1 tbsp. garlic, minced
1 large onion, chopped
1 can (15 oz.) tomato sauce
1 can water chestnuts, chopped
1/2 tsp. oregano
1/2 tsp. basil
Salt and pepper to taste
1/2 cup cheddar or pepperjack cheese, shredded

Cut each pepper top off. Remove and discard seed core from each. If they won't sit upright, remove small slice from the bottom of each so it will sit up but not so that you make a hole in the bottom. Put them in a 9 x 13 in. pan and set aside.

Combine cottage cheese and parmesan in a small bowl, set aside.

Combine quinoa and chicken broth in medium pan, bring to a boil, reduce heat to low, simmer, covered for 15 minutes or until liquid is absorbed.

Meanwhile cook ground turkey and onion in a pan. Reduce heat to medium, add garlic and cook for a couple of minutes. Stir in tomato sauce, water chestnuts, oregano, basil and black pepper to taste. Bring to a boil. Reduce heat and simmer, stirring occasionally for 10 minutes. Remove from heat and stir in quinoa.

Stuff half of each pepper with some filling. Layer each with cottage cheese mixture, top each with remaining filling and then cheese on top. Bake at 375 degrees for about 20 - 25 minutes.

Total calories = 2650 calories
12 peppers = 221 calories per pepper

One Year Ago...

Pumpkin Cheesecake Swirled Brownies

This is linked with:
Tuesday at the Table at All the Small Stuff
Hearth & Soul at 21st Century Housewife
Tasty Tidbits at Permanent Posies
Slightly Indulgent at Simply Sugar and Gluten Free
Works for Me Wednesday at We are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Best Recipes at This Chick Cooks
Gluten Free Wednesdays at Gluten Free Homemaker
The Mommy Club at Crystal and Co.

Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Zucchini Cheese Soup

2012-01-02T00:05:00.002-06:00

I make a lot of Reeni's recipes, don't I? I can't help it. Her photographs captivate me and pretty soon I'm bookmarking all her recipes.

She'll be the one next to me, buying zucchini in the grocery store in winter for a recipe like this.

I might have added a bit much cheese. I added quite a bit and it got really thick. I happen to love thick soup and I love cheese so I am okay with that.

Zucchini Cheese Soup Recipe
Adapted from Cinnamon Girl Recipes

1 large onion, chopped
1 large carrot, diced
1 stalk celery, diced
1 tbsp. garlic, minced
1 tsp. dried basil
Salt and pepper
2 large zucchini (I used 5 small ones)
2 1/2 cups vegetable or chicken broth
4 oz. cheddar cheese
2 oz. swiss cheese (this I just added it because it was in the fridge)

Peel and dice zucchini and set aside.

Add 1 tbsp. oil (or bacon grease) to a hot large pan, add onion, carrot and celery, saute until tender, about 5 - 10 minutes, stirring often. Add garlic, basil and salt and pepper. Cook for a couple of minutes. Add zucchini and broth and simmer for about 15 minutes.

Turn off heat, puree soup with an immersion blender or a food processor. Return to pan and add cheese, stir until melted and creamy.
5 cups of soup
185 calories per cup

TwoYears Ago...

Chicken Pasta and Veggie Salad

This is linked with:
$5 Dinner Challenge at $5 Dinners
My Meatless Mondays at My Sweet and Savory
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Just Another Meatless Monday at Hey, What's for Dinner Mom?
Made by You at Skip to My Lou

Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Menu Plan Monday ~ January 2 - January 8, 2012

2012-01-01T15:31:00.030-06:00

I've been trying to get to the Italian Minestone Soup but it keeps getting pushed aside for some reason. It sounds so good and I so hope it works out to make it this week!

Monday: Cashew Chicken Salad Lettuce Wraps

Tuesday: Italian Minestrone Soup

Wednesday: Steaks & Pumpkin Fried Rice

Thursday: Ground Turkey and Quinoa Patties

Friday: Spaghetti & Salad

Saturday: Peanut Butter and Apple Oatmeal

Sunday: Teriyaki and Apricot Pork Chops

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More menu planning ideas at I'm an Organizing Junkie.

One Year Ago...

Honey Orange Chicken with Broccoli

Countdown To 2012 - Best Dessert Recipes

2011-12-31T06:47:00.046-06:00

This week I'm linking up with a bunch of other wonderful bloggers. Today we're sharing our best dessert recipes of 2011.

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Pumpkin Cheesecake

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Oreo Stuffed Brownies

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Dutch Apple Cheesecake

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Pecan Pie Bars

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Pumpkin Cheesecake Swirled Brownies

~~~~~~~~~~~~~~~~~

Salted Browned Butter Crispy Treats

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Peanut Butter Marbled Brownies

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Smore Cookie Bars

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Find more Dessert recipes at Finding Joy in My Kitchen, Cinnamon Girl Recipes, Loving My Domestic Life, Lynn's Kitchen Adventures, and Newleyweds Blog

Here is the schedule for the week.

December 26th – Best Breakfast Recipes
December 27th – Best Bread Recipes
December 28th – Best Soup & Stew Recipes
December 29th – Best Main Dish Recipes
December 30th – Best Crockpot Recipes
December 31st – Best Dessert Recipes

Homemade Crepes Recipe

2011-12-30T22:10:00.002-06:00

These are fun to make. My crepes aren't super light and flaky. They aren't always the same. But they do always taste good and the kids love them!

Most of the time the kids like different things on the insides of their crepes. Peanut butter, honey, jelly, powdered sugar, chocolate chips, butterscotch chips, fruit, whipped cream; or a combination of any of the above.

I like having all the kids in the kitchen together, trying to come up with new variations. We have a fun time making these. They don't need to be perfect crepes; just fun homemade crepes.

Crepes

1 1/4 cup milk
1 cup flour
pinch of salt
2 tbsp. sugar
1 tbsp. vanilla
3 eggs

Add all ingredients to a blender, blend until smooth and no flour lumps remain.

Preheat a non-stick pan on medium heat. Spray with cooking spray. Pour a small amount of batter into pan while swirling around to make it thin in an even coat. Place pan back on heat and cook for 30 - 45 seconds on the first side, then flip and cook for about 10 - 20 seconds more until done.

Fill with whatever you want. My favorite is peanut butter, powdered sugar, honey and whipped cream.

One Year Ago...

Amish Friendship Cinnamon Rolls

This is linked with:
Sweets for a Saturday at Sweet as Sugar Cookies
Weekend Wrap Up Party at Tatertots and Jello