crockpot buffalo chicken dip

this dip is soooo addicting! i have made it several times for different get togethers i have had at my house and it is always a hit! i was craving this dip so badly today that i had to make it as soon as i got home from work. normally, i would cook a chicken breast in the slow cooker and shred it but i did this in a pan on the stovetop because it would have taken too long and i wasnt in the mood to wait any longer than i had to lol.

buffalo chicken dip
from http://www.skinnytaste.com/2010/02/lighter-buffalo-chicken-dip.html

4 oz reduced fat cream cheese, softened
1 cup light sour cream
1/2 cup hot sauce
1/2 cup crumbled blue cheese
1 tsp white wine vinegar
2 cups cooked shredded chicken

Add all ingredients to crock pot and cook on low for 3-4 hours. I love eating this with carrots but you can use celery, pretzels, chips or crackers!

butter cake bars

omg these are amazing!you should make these for christmas!- those were the exact words that came out of my hubbys mouth. the best way to describe the taste of these is cake batter and cheesecake had a baby ... ummm delicious much?!

this recipe is quite easy and definitely worth it. you have to let it cool completely though to get the full amazingness of them (if that makes sense lol).

 the picture i took of these does not do them justice (all my pics are taken on my phone and i have recently scratched the lens and there is a little black dot in all the pics that i take)

anyways, if you want to take a look at mouth watering pics go to the website i got this recipe from.

butter cake bars
from http://somekitchenstories.com/2012/01/17/momofukus-butter-cake-bars/

1 box of yellow cake mix (1 pound)
4 tablespoons butter, melted
3 eggs
8 ounces of cream cheese, softened
2 cups powdered sugar
1 tsp. of vanilla extract

 Preheat oven to 350 F. Line an 8 x 8 inch pan with foil or parchment paper.

 Make the base first: mix together cake mix, butter and 1 egg.

 Pat into pan, create an even layer.

 Cream together the cream cheese, 2 eggs, sugar and vanilla. Pour over cake layer, spread to edges.

Bake for 35 minutes or until edges are golden brown- center should be a creamy yet solid consistency like cheesecake.

 Cool completely in pan before cutting into squares.

cleaning the grout in my kitchen

so lately i havent been posting much... i have said before that i have been recycling alot of my recipes lately and focusing on diy stuff around the house. i am proud to say that i am in the process of staining cabinets in my bathroom and it has turned out awesome so far. but this post isnt about that lol. this post is about cleaning my grout. i have ceramic tile throughout most of my house and i hate it! (dont get me wrong, its beautiful tile and it looks great... i am just a fan of hardwood floors)

anyways, i searched pinterest for a way to clean grout. and i found this website http://homekeepingforall.blogspot.com/

so i mixed two cups Vinegar, two cups Water and 3 Tablespoons Baking Soda in a bucket and used a bristle brush (purchased at the dollar store) and went at it. it was super easy and i think the results turned out great! obviously there is some elbow grease involved but it didnt take me long at all and i didnt have to scrub hard.

 

before

after

 

crockpot shredded beef tacos

my husband was skeptical when he opened the lid of the crockpot and peeked inside to see this.... but he was pleasantly surprised by these tacos and has already said that he would like them again soon!

crockpot shredded beef tacos
from http://cookingclassy.blogspot.com/2012/01/shredded-beef-tacos.html

1 2.5 lb chuck roast
14 oz beef broth
3 tbsp taco seasoning1 tsp garlic powder
Juice of 1 lime
corn tortillas
any toppings you like on your tacos (we used cheese and lettuce)

Place roast in a slow cooker, pour beef broth over it and squeeze with fresh lime juice.  Sprinkle roast with taco seasoning.  Cover slow cooker with lid and cook on low for 8-10 hours.  Remove roast from slow cooker, shred beef, removing all fat and return shredded beef to slow cooker.  Cover with lid and cook additional 30 minutes.   Use slotted spoon to serve beef or drain into colander. Serve with any toppings you would like!

thankful tree

i know that i have told you in an earlier post that i have been recycling recipes alot lately so i havent been sharing much. well i have also been spending alot of time browsing pinterest to get ready for the holidays (I am super excited!) anyways, pinterest has caused me to redecorate my front room (i painted and hung curtains... im working up the nerve to try my hands at restaining my cabinets an espresso color::wish me luck- i plan on attempting this after the holidays:: and i've been looking for all kinds of new crafts to do with my kiddos and i came across this and thought it was a great idea. well when it came to craft time today i knew this was perfect.... so here is my kids thankful tree...

thankful tree
from http://bargainbound.blogspot.com/2011/11/thankful-tree.html

construction paper
leaf stamp
scissors

first i drew a tree on a piece of brown construction paper and had my 5 year old, Oliver (oli) cut it out with scissors. When he was done, i taped it to my kitchen wall.

meanwhile, my 2 year old daughter anabelle (aj) stamped leaves onto different colored papers. When she was done with that, oli cut those out too.

When he was done with those, i asked what they were thankful for and wrote it on the leaves (9 of them to be exact since today is the 9th and i plan to do one a day) and then taped them to the thankful tree.

italian sausage and tortellini soup

the other day i posted my recipe for homemade chicken broth. this is a perfect recipe to use it for!

italian sausage and tortellini soup
from http://www.ourbestbites.com/2009/10/tortellini-sausage-soup/

2 links al fresco Italian chicken sausage (you can use raw sausage if you would like- this is what i had on hand)
2 cloves pressed garlic
1/2 onion, diced
½ c. water
4 cups chicken broth
½ c. apple cider
1 16-oz. can stewed tomatoes
1 8 oz. can tomato sauce
1 c. shredded carrots
3 basil leaves
1 tsp. dried oregano
1 medium zucchini, grated
2 cups frozen cheese tortellini
1/4 cup half and half

Remove casing from chicken sausage by using a knife to cut a slit down one side of the sausage and then peel back the casing.and cut into tiny pieces. Add to large saucepan. (If you’re using raw link sausage, remove the casings and crumble into a large saucepan)

Chop onion and add to pot with garlic and a drizzle of olive oil. Continue cooking until onions are translucent and your sausage is warmed/cooked.

Add tomatoes, tomato sauce, cider, water, chicken broth, carrots, oregano and basil. Cover and simmer for 30 minutes. Add zucchini and simmer for another 15 minutes or so. Add the half and half and tortellini and cook until tender- about 10 minutes more.

homemade chicken broth in your crockpot

with fall in full swing and winter fast aproaching i have found myself making lots of soups and chilis.... so of course i have been using lots of chicken broth. i figured it was about time that i started making my own! my local grocery store had chicken breasts on sale for only $1.49/lb so i stocked up. the only problem with these chicken breasts is that they aren't cleaned very well (as a former vegetarian this still grosses me out and i am very picky about any fat or veins in my chicken breasts). the first thing i do when i buy packages of chicken breasts is clean them and freeze them individually. i figured that since i cut off alot of good pieces of chicken while cleaning the breasts that i might as well use it to make chicken broth.

homemade chicken broth in your crockpot
from http://www.skinnytaste.com/2010/02/homemade-chicken-stock-from-your-crock.html

leftover chicken pieces from cleaning or 3 chicken breast halves
1 onion, quartered
1 tomato, quartered
2 carrots, cut into chunks
2 celery stalks
2 cloves garlic
handful of cilantro
pepper to taste

Place all ingredients into crock pot and cover with water. Cover and cook on high for 4 hours or low for 8 hours.

When it's done, strain the liquid into a container and discard vegetables and chicken pieces . if you used chicken breasts, remove and store for later use.

If you're not using the stock right away you can store it in containers and refrigerate for up to 2 days or freeze for several months. When the stock is chilled, the fat will rise to the top and harden and you can easily remove it.

crockpot ranch chicken tacos

i came across this recipe this morning and thought it was perfect for today. my husband got a new job working afternoons/nights so he isn't around for dinner anymore. since i didn't work today i was able to make something that all of us would be able to eat. i threw this in the crockpot this morning and was able to pull some of the chicken out before the hubby left for work this afternoon and then i was able to serve the rest for dinner a few hours later... gotta love crockpot recipes!

crockpot ranch chicken tacos

from http://www.laaloosh.com/2012/07/26/crock-pot-chicken-ranch-tacos-recipe/

2 boneless skinless chicken breasts

1 package dry ranch seasoning mix

1 package dry taco seasoning mix

2 cups chicken broth

flour tortillas

any additonal fixings you like on your tacos such as

crumbled bacon

ranch dressing

shredded mexican cheese

cabbage/carrot slaw

 guacamole

Put chicken, broth, taco seasoning and ranch seasoning into a crock pot and cook on low for 4-6 hours.

Shred chicken with two forks.

Divide chicken and taco fixings evenly amongst the tortillas and enjoy!

lasagna soup

i know its been a long time since i posted last. sorry about that... have you ever felt like you are in a food rut? lately i feel like i haven't made anything thats really good and worth sharing. (and if i'm being completely honest, there has been a lot going on in my personal life ::mostly good:: that has me cooking less frequently and using the same recipes over again)

anyways, i'm sharing this recipe because its definitely worth sharing! i really enjoyed it and my kids actually ate it so i'm ecstatic! (my hubby is working so he hasn't had a chance to try this out yet)

lasagna soup
from http://thedeenbros.com/index.php/recipes/recipe_detail/bobbys_lighter_tastes_like_lasagna_soup/

2 teaspoons olive oil
1 Italian turkey sausage link, casing removed
1 onion, chopped
1 green bell pepper, chopped
1 carrot, grated
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/4 teaspoon crushed red pepper
1/2 cup frozen chopped spinach
1/2 cup pasta noodles (I used bow ties)
1/4 cup half and half
3 tablespoons grated parmesan cheese

Instructions:
Heat the oil over medium-high heat in a large nonstick saucepot. Add the sausage, onion, bell pepper, carrot and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

Add the broth, tomato sauce, diced tomatoes and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. (at this point, I used my immersion blender to puree most of the big chunks of tomatoes and make the soup smoother because i knew that my kids wouldn't eat it with the large pieces of tomato) Add the spinach and noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in half and half and the Parmesan.

chicken enchilada stuffed zucchini

i saw this on my fave food blog skinnytaste.com and couldn't wait to try it! i made it for dinner tonight and they were awesome! i've said this before- sometimes the idea of vegetables (i think it may be the texture)grosses me out and i cant eat something if i know that there are veggies in it. i was a little scared that this might be the case because for some reason lately zucchini has been bothering me (no i'm not pregnant- i think its just my tastebuds changing in my old age lol) anyways, that was not the case with these at all and i genuinely enjoyed them!

what i loved best about these is that even though i didnt even attempt to give it to my kids cuz i didnt want to have that battle today, i wrapped the chicken/zucchini mixture in corn tortillas and my kids ate it no problem! yay hidden veggies!!

chicken enchilada stuffed zucchini
http://www.skinnytaste.com/2012/08/chicken-enchilada-stuffed-zucchini-boats.html

2 medium zucchini
1 cooked, shredded chicken breast
1 cup (or more to taste) enchilada sauce
3/4 cup shredded mexican cheese

Preheat oven to 400°. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

In a large saute pan, heat 1/2 cup enchilada sauce. Add zucchini and chicken; mix and cook until zucchini is cooked through. .Add more enchilada sauce if the mixture appears too dry.

Place 1/4 cup of the enchilada sauce on the bottom of a large baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with chicken mixture, pressing firmly. Top with remaining enchilada sauce and shredded cheese.

Cover with foil and bake for 35 minutes or until cheese is melted and zucchini is cooked through. I topped with light sour cream and some avocado pieces. DEEELISH

cream cheese spaghetti squash casserole

ive made this recipe before with actual spaghetti and i was a huge fan so i decided to try it with spaghetti squash and see if it was still good... i thoroughly enjoyed it and didn't miss the carbs at all!

cream cheese spaghetti squash casserole

1 spaghetti squash
1 cup marinara sauce
4 ounces 1/3 less fat cream cheese
1/4 cup feta cheese, crumbled
1/2 cup mozzarella cheese, shredded
Preheat oven to 350 degrees

Cut the spaghetti squash in half and remove the seeds.  Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. Using a fork, scrape the insides of the squash and transfer to a bowl. 

Add cream cheese, feta cheese and marinara sauce to the bowl with spaghetti squash.  Stir until cream cheese is melted and the spaghetti is thoroughly coated. 

Pour into oven safe baking dish and top with mozzarella cheese.
Bake for 30 minutes, until bubbly.

marshmallow caramel popcorn

i found this recipe on a pic on pinterest. i love this and its so easy!

marshmallow caramel popcorn

1/2 c. brown sugar
1/2 c. butter
9-10 marshmallows
12 c. popcorn.

Microwave brown sugar and butter for until melted. Add marshmallows. Microwave until melted, 1 1/2 to 2 minutes. Mix popcorn in and combine until popcorn is coated. Enjoy!

cherry beergaritas

im not one for sweet drinks but i loved this when we had it this weekend! i am already looking forward to making it again lol

cherry beergaritas
from http://theblondcook.com/2012/04/cherry-beer-margaritas/

(1) 12 ounce can frozen limeade concentrate

12 ounces cherry 7up

(1) 12 ounce bottle Corona

12 ounces of your favorite tequila

In a large pitcher, mix all ingredients and stir with a wooden spoon to combine. Pour into blender with ice and blend. Enjoy!

bolognese sauce

this recipe is out of this world good!!! its my new go to sauce recipe! my sister told me that she tried this recipe and that it was really good so i thought that i would give it a shot. i am so glad that i did! i love this recipe because it has carrots in it so it sneaks veggies in for the kids! i served it with pasta for my kids but it was so tasty on its own, that i put it on spaghetti squash and devoured it (sometimes the thought of veggies grosses me out and it makes it hard to eat, even if it is good... does that make sense? lol)

bolognese sauce
from http://www.skinnytaste.com/2009/12/pasta-with-bolognese-sauce.html

2 oz bacon, chopped
1 tbsp butter
1 small onion, chopped
1/2 cup carrots, minced
2 al fresco sweet italian sausage, casing removed and chopped into tiny pieces
1/4 cup white wine
1 28 oz cans crushed tomatoes
1/4 cup half & half

In a deep heavy saute pan, saute bacon until fat melts. Add butter, onions and carrots and cook on medium-low heat until soft, about 5 minutes.

Increase flame to medium-high, add sausage and saute until browned. Add wine and cook until it reduces down, about 3-4 minutes.  

Add tomatoes. Simmer covered on low, at least 1-1/2 to 2 hours, stirring occasionally. Add half & half and cook 2 minutes longer.

serve with pasta or with spaghetti squash and enjoy!

outback chicken

my husband really enjoyed this chicken! i will definitely be making it again. its a pretty simple recipe too so i love that! i actually browned the chicken and then threw it in the oven and took the kids for a walk. thats my kinda recipe!

outback chicken
from http://debrapate.blogspot.com/2012/01/outback-steakhouse-alice-springs.html

4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lawry's Seasoning Salt

6 bacon slices

2 tbsp regular mustard

2 tbsp dijon mustard

1/3 cup honey

2 Tbsp. Mayonnaise

2 cup shredded Colby/Jack cheese

To make the Honey Mustard:  In a small bowl, mix the mustards, honey and mayo. Store in fridge until ready to use.

Sprinkle and rub the chicken breasts with seasoning salt. 
Cook bacon in a large skillet until crisp.  Remove bacon and set aside.  ***Do not discard grease.***

Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned.  Place chicken in a casserole dish or pan.

Spread some of the Honey Mustard over each piece of chicken, then layer with crumbled bacon and shredded cheese.

Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.

Serve with the left over Honey Mustard Sauce that you made.

blt pasta salad

i had some spinach and tomatoes that needed to be used so when i found this recipe i thought that it was perfect!

blt pasta salad
from http://www.skinnytaste.com/2011/06/blt-macaroni-salad.html

8 oz uncooked pasta
4 slices bacon
2 large ripe tomatoes, diced small
4 tbsp reduced fat mayonnaise
fresh pepper to taste
2 cups baby spinach

Cook bacon until crisp. Set aside.

 Cook pasta according to package directions. Drain pasta and rinse with cold water to cool.

Chop tomatoes, saving juices. Combine with mayo and pepper in a medium bowl. Add spinach and stir to combine. Mix pasta with tomatoes and spinach until everything is coated well. Toss in bacon right before serving.

bacon wrapped chicken bites

my sister gina first introduced these to me. these are one of my hubbys favorites and Oli actually requested them for dinner last night! and since he actually asked for something that wasn't nachos, pizza or a hot dog, i was more than happy to oblige!

you can eat these by themselves or dip them in bbq sauce (my hubbys fav) or sweet chili sauce (my fav)

bacon wrapped chicken bites
from http://www.skinnytaste.com/2012/01/bacon-wrapped-chicken-bites.html

3 boneless skinless chicken breast, cut in 1-inch chunks (about 30 pieces)
10 slices bacon, cut into thirds

Preheat oven on to 375°F.

Wrap a piece of bacon around each piece of chicken and place on a baking sheet.

Bake for about 30 minutes, or until thoroughly cooked and bacon is crisp.

copycat wendy's chili

i have been craving wendy's alot lately. i LOVE their chili cheese fries! well instead of going to get them, i decided to find a copycat chili recipe. i found this one and its close enough for me! I threw all of the ingredients into my crockpot and cooked it but this could easily be made on the stovetop.

wendys copycat chili
from http://www.food.com/recipe/wendys-chili-recipe-19061

1 onion, chopped

1 bell pepper, chopped

1 (14 ounce) can stewed tomatoes

2 (8 ounce) cans tomato sauce

1 (14 ounce) can chili beans

1 (14 ounce) can kidney beans

1 (10 ounce) can diced tomatoes with chiles

1 (10 ounce) can diced tomatoes

1 (1 1/4 ounce) package McCormick mild chili seasoning

2 lbs ground beef

Brown Ground beef. Drain fat.

Add all canned items, including juices into crockpot or large stockpot. If using crockpot, cook on low for 7 to 8 hours. if using stovetop, cook until the onions and peppers are soft, but i would suggest letting it cook for atleast 2 hours to let all the flavors combine.

garlic cheddar mashed potatoes

this is my go to side recipe because my whole family loves these. i add cooked cauliflower puree to add veggies/lower calories and nobody in my family knows the difference! In fact, Oli said to me "mommy, can you make this for dinner again tomorrow?" lol it feels like it has been forever since my entire family has eaten the same thing without any complaints! i'll take it!

garlic cheddar mashed potatoes

6 baking potatoes
1 tbsp butter, melted
1 cup cooked cauliflower puree (to make cauliflower puree all you have to do is steam cauliflower in steamer for 10 to 20 minutes- or until cauliflower is soft. you can then throw it in a food processor or blender and blend until smooth)
1/2 cup light sour cream
1/4 cup milk
1 tsp black pepper
2 tsp garlic powder
1/2 cup shredded cheddar cheese


cook potatoes in salted boiling water. when cooked thoroughly (you can stick a fork through them) drain and place back in pot used to cook. Add remaining ingredients and blend together until desired consistency.

pretzel buns

i  love soft pretzels in general so of course i absolutely love pretzel buns for hamburgers! but they are so ridiculously priced... 4 for $3.99 at the local market by my house! i have made pretzel bites before and they worked out very well so i thought why not try these... i just wish that i had done this sooner! lol

Pretzel buns

from http://www.thedutchbakersdaughter.com/2012/01/pretzel-buns.html

1 3/4 cups milk, warmed to 110 degrees F. (bathwater warm)

2 tablespoons olive oil

2 teaspoons active dry yeast

3-3 1/2 cups flour

1 teaspoon salt

Water Bath

7-8 cups water

1 tablespoon salt

4 tablespoons baking soda

Place the warmed milk in a large mixing bowl. Stir in the olive oil and the yeast. Let this mixture stand for about 5 minutes or until it starts to foam (this way you know the yeast is working). Add three cups of the flour and the salt.

Attach the dough hook and knead the dough for about 5 minutes, adding additional flour, if needed. The dough should nearly clean the sides of the bowl, but still be a little tacky. Remove the dough from the bowl and place on a lightly floured surface. Knead lightly, by hand, for about a minute until the dough is smooth and elastic.

Place the dough in a well oiled bowl and turn it over so that both sides are oiled. Cover the bowl with a clean towel and let the dough rise until it has doubled, about 45 minutes.

Punch the dough down and place on a floured surface. Divide it into 8 pieces. Form each piece of dough into a ball. Place the dough balls on a lined baking pan, cover and allow to rise for an additional 20 minutes.

Preheat the oven to 400 degrees F.

While the buns are rising, prepare the water bath. In a large pot, combine the water, salt, and baking soda; bring to a rolling boil. Gently drop the dough buns into the boiling water, a few at a time, letting them sit in the bath for about 30 seconds on each side. Remove them with a slotted spoon and place them back on the lined baking pan. Using a serrated knife, cut 2 lines across each bun (and sprinkle with course salt if you want).

 Bake for 25 to 30 minutes, or until the buns are a deep brown. Transfer to a rack to cool. If you aren't planning on using these right away, freeze them.

spinach stuffed chicken breast

for some reason today i was really craving spinach and feta cheese. this is what i found and it definitely hit the spot! the recipe below serves 2.


spinach stuffed chicken breast
from http://www.skinnytaste.com/2010/03/spinach-and-feta-stuffed-chicken.html

1 cup fresh spinach
1 tsp olive oil
1/4 cup  Feta cheese
1/4 cup 1/3 less fat cream cheese
2 cloves garlic
 pepper
1 large chicken breast, cut in half
1 egg
1 tbsp water
1/2 cup seasoned breadcrumbs
spray oil
toothpicks

In a small sauté pan, heat oil. Add garlic and spinach and cook until spinach is wilted.

Remove from heat. In separate bowl, add feta, cream cheese, pepper and garlic/spinach mixture.

Preheat oven to 350°.

Pound chicken to make them thinner. This helps when you wrap the cutlets.

Spoon just under 1/2 of spinach mixture in the center of the chicken. Roll it and secure the ends with toothpicks to prevent filling from coming out. The egg wash and breadcrumbs keep everything in place, so it doesn't have to be perfect.

Dip chicken into egg wash, then breadcrumbs and place on foil lined pan or spray cookie sheet with cooking spray.

Lightlly spray chicken with oil and bake about 25 minutes, until cooked through. Remove toothpicks and serve

pretzel chicken

this was awesome! i made honey mustard sauce (recipe follows) to dip this in and together it was one of the best things that i have made in a while! (i feel like i have been having a lot of 'off' meals... ask the broccoli quinoa casserole that i threw in the garbage today and it would agree lol)


the best part is that this was really easy! the recipe that i got the idea from called for ritz crackers but i didnt have nay on hand so i improvised and i think that it turned out awesome!


pretzel chicken
idea from http://www.jamiecooksitup.net/2011/10/crispy-cheddar-chicken.html

2 chicken breasts, cut in half and pounded down to be thin (you can place in a ziploc bag and use a meat mallet (?) or frying pan)

3 handful pretzels, crushed

1/2 cup milk

2 cups shredded cheese- i used mexican blend cuz thats what i had

preheat oven to 400 degrees.

Pour the milk, cheese and pretzel crumbs into 3 separate small pans.

Dip chicken into milk and then the cheese. Press the cheese into the chicken with your fingers as best you can.

Press the cheesy chicken into the pretzel crumbs and press it in.

Repeat with each piece of chicken.

Place chicken into sprayed baking dish. Cover the pan with tin foil and bake for 35 minutes. Remove the tin foil, bake for an additional 10 minutes.

Honey mustard sauce:

1/4 cup honey

2 tsp dijon mustard

1/4 tsp garlic powder

mix all ingredients together and serve.

parmesan roasted zucchini

this is a quick and easy side that you can add to any meal!

parmesan roasted zucchini
from http://www.budgetsavvydiva.com/2012/03/parmesan-roasted-zucchini-recipe/

2 zucchini  with the ends cut off, cut into 4ths
1 tablespoon olive oil
garlic powder
black pepper
¹⁄₃ cup  parmesan cheese

Preheat oven to 400. (i actually used my toaster oven to avoid heating the whole house)

Lay zucchini on a cookie sheet covered with aluminum foil. Brush olive oil on each and sprinkle with pepper and garlic powder. Top with cheese. Place in oven and cook for 15 to 20 minutes or until cheese is melted and browned on top.

spaghetti squash au gratin

i have made spaghetti squash in the past and i was not impressed... but this recipe is amazing! my sister made it for dinner one night and i skeptically tried it and fell in love! i ran to the store the next day and bought spaghetti squash so i could make it! i already am planning to plant spaghetti squash in my vegetable garden next year for this recipe alone lol

i literally passed on pasta tonight and just ate this instead. i don't really consider it a low carb pasta substitute cuz really, nothing is a substitute for pasta lol. but this is definitely a recipe that you should atleast try once. it is so good that it has me wanting to try different spaghetti squash recipes. next time i am going to try it with nonfat greek yogurt instead of sour cream to make it lighter.

but of course my kids didnt even try it...

spaghetti squash au gratin
from http://dandydishes.blogspot.com/2011/10/spaghetti-squash-au-gratin.html#.T2eD-GJSQ7c

1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy (it is on the spicier side so you may want to use less the first time and try from there)
½ cup sour cream
½ cup shredded cheddar cheese
1/4 cup feta cheese crumbles

Cut the spaghetti squash in half and remove the seeds.  Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes.  In a medium sized skillet over medium heat, add the butter, onions and red pepper and cook until the onions are slightly brown in color.  Salt and pepper to taste. 

Using a fork, scrape the insides of the squash and transfer to a small bowl.  Combine the squash, onions, sour cream, feta cheese and half the cheddar cheese together and mix well.  Transfer the mixture to a baking dish sprayed with cooking spray and top with remaining cheese.

Place into a 375º for 15 – 20 minutes until golden brown on top.

layered bean dip

i have not been in the mood for cooking at all this last week. i'd like to say that i haven't been in the mood to eat as well but that would be a lie lol. this is an appetizer that my mom used to make when i was younger. it super easy to throw together and its ready in minutes.... making it perfect for when you don't feel like cooking, but still feel like eating lol

layered bean dip

1 brick neufschatel cream cheese
1 cup  refried beans
3/4 cup shredded mexican cheese
any toppings you would like on top like (avocado, lettuce, tomato, sour cream, salsa or black olives all work nicely)

*these are approximate measurements. i really only measure ingredients when i bake. you can use as little or as much as you like. you can make this serve as little as one to as may as you need.

Spread cream cheese in bottom of microwaveable dish. Top with refried beans (you don't have to use all of the beans- use however much you like). Top with shredded cheese and microwave for 1 to 2 minutes- until cheese is melted and beans are bubbly. Top with avocado or any other ingredients you would like. serve with tortilla chips.

mexican quinoa (mexican rice made with quinoa)

since i have a whole bunch of quinoa on hand, i thought i would try to make mexican rice with quinoa. and i think this turned out awesome! i put a little bit of my salsa on top of it and it taste just like my favorite mexican restaurant's rice. you have no idea how much this means. i have literally been trying to recreate this restaurant'c rice for YEARS. we moved waaay too far from this restaurant for our own good several years ago and every chance we get, we go there because they have the best rice around. i couldn't be more ecstatic!!

i literally threw all of the ingredients into my rice cooker and turned it on and went to work. ( i have an awesome rice cooker that you can program for white rice, brown rice or steam and it automatically turns off when its done)

mexican quinoa

1 1/2 cups uncooked quinoa
1 8oz can tomato sauce
3 cups chicken broth
1 tsp olive oil

if using rice cooker- mix all ingredients together in rice cooker and let cook until quinoa is cooked through- roughly 20 to 30 minutes.

stovetop- heat oil over low heat in large pot. Add quinoa and let toast for a few minutes until quinoa is lightly browned. Add tomato sauce and chicken broth to pot and stir to combine. cover and cook until quinoa is fully cooked, about 30 minutes.

spicy shrimp pasta

i made this tonight for dinner and it was awesome! i found myself wanting more! and im already looking forward to making it again sometime soon!

spicy shrimp pasta
from http://www.howsweeteats.com/2012/02/spicy-parmesan-shrimp-skillet/

1 pound raw peeled and deveined shrimp, tails removed
1/3 cup olive oil
4 garlic cloves, minced
2 teaspoons brown sugar
2 teaspoons soy sauce
2 teaspoons hot sauce
2 teaspoons worcestershire sauce
1/2 teaspoon red pepper flakes
2 cups uncooked penne
1 bunch fresh broccoli florets, partially cooked**
1 zucchini, sliced and cut in half

**I chop up fresh broccoli and throw it in a pot of boiling water and let it cook for several minutes until it is a bright green color. Drain the water and set to the side. I do this so that when i am ready to cook the rest of the ingredients it doesn't take as long for the broccoli to become soft

In a bowl, whisk olive oil, brown sugar, soy sauce,  hot sauce, worcestershire sauce, garlic and red pepper flakes together. Add shrimp to a large ziplock bag, pour marinade over top, then seal bag and shake to coat. Place in the fridge to marinate for atleast 30 minutes, up to overnight.

When ready to eat, bring water to boil in a large pot and cook penne according to directions.

While pasta is cooking, heat a large skillet over medium-high heat. Add some olive oil and then add zucchini and broccoli. Let cook until zucchini is tender, about 5 minutes. Add shrimp and marinade to zucchini/broccoli mixture, then cook shrimp until cooked thoroughly, about 2 minutes per side. As soon as shrimp is finished, add penne into the skillet and toss to coat completely. Serve immediately.

teriyaki quinoa stir fry

i have wanted to try cooking with quinoa for a long time- but i was always scared of it for some reason. well after many months or talking myself out of it i finally decided to buy a bag of quinoa and go for it... and let me tell you i am so happy that i did!

for those of you who are scared like me- quinoa is super easy to cook! i literally just put it in my rice cooker and pretended it was white rice and cooked it the same that i would white rice! i wish i knew it was this easy years ago!

i dont know if you have a stir crazy near you or have ever been to a place similar to it- but its an asian restaurant where you can create your own stir fry. the restaurant has been an absolute fave of mine for years and i almost always create my own stir fry. i finally started making it at my house and it couldnt be easier! so this recipe is my own- i just used to do it with brown rice, which i replaced with quinoa and am now sharing with you!

the best thing about this recipe is that you can really put it any of your favorite veggies and it comes together nicely! so swap any of the veggies below for some of your faves and see how it turns out! and its really simple and can come together very quickly if you cook the quinoa ahead of time (i used day old quinoa) and you can prep the veggies ahead of time and just add them when you are ready to start cooking!

im also super excited about this recipe because my husband tried it (he really doesnt like trying anything new lol) and gave me the go ahead to make it again (without any of the veggies besides broccoli of course lol)

teriyaki quinoa stir fry

2 cups cooked quinoa
1 head broccoli, cut into bite size pieces
2 carrots, peeled and cut to your liking (i like mine shredded)
1/2 onion, sliced
1 zucchini, sliced
6 mushrooms, sliced
4 cloves garlic
1/4 to 1/2 cup teriyaki sauce (to taste)
1 tbsp olive oil

Heat oil in wok or large skillet. Add garlic and stir quickly so garlic doesnt burn. Add remaining veggies and let them cook for 15 to 20 minutes, until tender.

Slowly add quinoa and mix together. When quinoa is added, pour teriyaki sauce over the mixture and stir to combine.

Voila!

buffalo shrimp

i love buffalo shrimp! i loved them from the minute i first tried them from hooters. well the hooters out here closed down so now i need to make my own. i came up with this recipe from trial and error

buffalo shrimp

1 lb raw shrimp, peeled and deveined
1 egg
1 cup water
1/2 cup cornstarch
1 cup flour
1 tsp garlic powder
1/2 tsp black pepper
1/2 cup (or more to taste) of your favorite buffalo wing sauce
oil for frying

preheat oil over medium heat in frying pan.

Mix together egg, water and cornstarch in one bowl. in another bowl, mix together flour, garlic powder and pepper.

Dredge shrimp through the egg/ cornstarch water. Then place in flour mixture. Repeat if you'd like for extra coating (i normally dont just to keep the calories lower)

Place shrimp in frying pan in batches and cook for 1 to 2 minutes on each side- until shrimp is opaque and cooked through.

When shrimp are done, remove to cooling rack (to prevent from getting soggy.) when all the shrimp are cooked, put them in a container and pour buffalo wing sauce over, Shake to coat shrimp. Serve with blue cheese or ranch dressing. Enjoy!

bacon wrapped blue cheese mushrooms

the pic of these mushrooms isn't great and to be honest they didnt look all that great in person either. the recipe said to use toothpicks to keep bacon in place but i thought i was better than that lol. i didnt think that i believed in toothpicks... turns out i do now lol. anyways if you didnt get where i'm going with this you should use toothpicks to secure the bacon otherwise it just winds us looking like a hot mess (as you can see in the pics)

dont let the look fool you, these were amazing! my husband has never tried mushrooms before and didn't really want to today lol but he hesitantly ate one of these and loved it!

if you are a vegetarian, you can leave out the bacon and they would be pretty good (having been a vegetarian for 10 years i can say this without feeling guilty... okay only slightly guilty... bacon makes everything better lol)

bacon wrapped blue cheese mushrooms
from http://www.laurenslatest.com/blue-cheese-filled-bacon-wrapped-mushrooms/

12 large baby portobello mushrooms
4 oz. cream cheese, softened
2 oz. blue cheese, crumbled
6 dashes hot sauce {or more if desired}
6 slices bacon, cut in half

 Preheat oven to 400 degrees.

 Clean tops of mushrooms with a damp cloth and remove stems.

 In a small bowl, mix cream cheese, blue cheese, salt, pepper and hot sauce together.

 Divide cheese mixture evenly into mushroom cavities.

Wrap bacon around mushroom and place a toothpick into the mushroom where the bacon ends overlap. {Make sure the toothpick is sticking out the side and is not in the top or bottom.}

Place mushrooms in oven safe dish and bake until bacon is crispy about 30 to 50 minutes.

buffalo chicken nachos

A-M-A-Z-I-N-G!! These are a must try!!! this came together in less than 10 minutes (using microwave)

that's all i have to say. i was hungover the other day (5th of july lol) and saw a pic in one of our take out menus for buffalo chicken nachos... and they looked awesome! i wanted them so badly! after dedicating an amount of time (this could have been 5 minutes it could have been hours, i do not know lol) to pinterest to find a recipe that was everything i was looking for in buffalo chicken nachos and not having anything turn up we actually wound up ordering them (this is big for us... i cant tell you the last time that we ate out that wasn't pizza!) well anyways, they didnt hit the spot. i kept thinking about how they could be better if this or that was on there... anyways i decided that i should make my own! we had a few leftover boneless wings from when we ordered out so i reheated them and cut them into chunks. (i know, i know...i cheated) i do have a great boneless buffalo wing recipe that i will now have to get on making soon so i can post it here so that i can redeem myself lol)

these could probably also be called garbage nachos cuz it seems like i just kept adding to them. i threw this in the microwave for a couple minutes and was done with it (it is still way too hot in this heat wave to even attempt to turn the oven on)

anyways, these were awesome and i have a feeling that i will be making them again really soon- they combine boneless buffalo wings and nachos- which just happens to be two of my hubby's and my favorite things!

buffalo chicken nachos

1/2 bag tortilla chips (i normally love donkey tortilla chips, but i used tostitos and they worked perfectly)
1/4 cup salsa con queso
1/2 cup chili beans
3/4 cup shredded mexican blend cheese, divided (i use mexican cheese for everything, you can easily substitute)
10 boneless buffalo wings, cut into small chunks (fresh or reheated if using leftovers)
1/2 head romaine lettuce, shredded
3 slices bacon, cooked and crumbled (optional)
1/4 cup blue cheese crumbles
guacamole to taste (optional)
blue cheese dressing to taste (optional)

layer chips, salsa con queso, chili beans and 1/2 cup cheese. microwave for 1 to 2 minutes depending on the strength of your microwave*- this is to heat beans and melt cheese.

Add heated buffalo wing chunks and top with remaining cheese. microwave for 30 seconds.**

Top with lettuce, crumbled bacon, blue cheese crumbles and guacamole. You can add blue cheese dressing on top or keep on the side to dip!

*you can use your oven if you are against microwaves (i try not to use it whenever possible). I would preheat the oven to 350 degrees and follow the same directions, warming the nachos for 20 to 30 minutes. **if you are using the oven and using leftover wings, i would cut them up cold and put them on top and throw everything in the oven at the same time, leaving out this step (if that makes sense)

crockpot bbq beer chicken

this recipe is so easy and its really good too! my husband was definitely not excited about this recipe... he is still pretty weary when it comes to crockpot recipes but there is no way that i was going to turn my oven on to cook anything today and it was definitely way too hot to bbq so this is what i went with. next time i make this (and there will be a next time) i will use a different beer. i used miller64 for this one because thats what i had on hand but i definitely want to try it with a more flavorful beer

crockpot bbq beer chicken
from http://www.howsweeteats.com/2011/10/crockpot-bbq-beer-chicken/

2 large boneless, skinless chicken breasts
1 tsp onion powder
1 tsp smoked paprika
1/4 tsp garlic powder
pepper to taste
1/2 cup of beer
1 cup barbecue sauce

Season chicken with onion powder, garlic powder, paprika and pepper. Add to crockpot, then add beer and barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred and toss chicken back in crockpot to coat and let sit for 10-15 minutes before serving to absorb everything. Serve as desired.

blt roll ups

these are so easy and so amazing! i made them yesterday for a fourth of july party that we went to at my aunt and uncle's house. i swear i may have eaten them all myself lol. and honestly, i wish i had some right now mmmmmm

blt roll ups
from http://www.myfamilymealplan.com/2011/11/blt-roll-ups.html

8 oz. reduced fat cream cheese
1/2 cup light mayo
8-10 slices bacon, cooked and crumbled
1 cup chopped tomatoes
4 eight-inch flour tortillas
1/2 cup shredded cheddar cheese
1 cup shredded romaine lettuce

Mix the cream cheese and mayo in a bowl. Add the crumbled bacon and diced tomatoes. Spread mixture on tortillas and top with cheese and lettuce. Roll up tightly and refrigerate for an hour. Slice into 1/2 inch slices.

homemade pizza dough

my family loves pizza... we can eat it for breakfast, lunch and dinner. but most pizza places out here are way too pricey for our limited budget. so i set out to find a homemade pizza dough recipe that i can use to make pizza. everyone loved this! and oli had fun helping put the toppings on his own pizza!

When you are ready to make your pizzas, dust work surface with flour and roll dough into circles (or squares if thats what you want) and top with your favorite ingredients! this recipe makes 2 12 inch pizzas. i doubled it and it turned out perfect!

pizza dough
from http://www.laurenslatest.com/fail-proof-pizza-dough-and-cheesy-garlic-bread-sticks-just-like-in-restaurants/

1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups flour

In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix.

Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn’t stick to your hands.
Once you reach this stage, turn the mixer on high to knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. It should look something like this when it’s done!
The dough should be smooth and easy to work with. And the bowl should be clean.

Lightly grease the bowl & the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours.

When you are ready to make your pizzas, dust work surface with flour and roll dough into circles (or squares if thats what you want) and top with your favorite ingredients like homemade pizza sauce! this recipe makes 2 12 inch pizzas. i doubled it and it turned out perfect!

cake batter dip

this is delicious! i made it on a whim and it definitely went over well with the family (of course it would though... there is no vegetables and its sweet lol)

i served it with graham crackers because thats what i happened to have but this would be excellent with animal crackers or nilla wafers

cake batter dip
from http://tastykitchen.com/recipes/appetizers-and-snacks/cake-batter-cracker-dip/

2/3 cup Cake Mix, Any Flavor (i used white)
4 oz cream cheese, softened
1 cup Whipped Topping
sprinkles (add as many as youd like or skip this step if you get a cake mix that already has sprinkles in it)

In a large bowl, combine all the ingredients and mix until smooth and creamy.

sweet and spicy bacon wrapped chicken

YUM! thats all that i can really say... i will definitely be making these again for the hubby and myself! its super easy and its definitely my kind of recipe! no measuring involved!!! of course, oli and aj wouldnt even touch them (side note: oli finds spaghetti dipped in ketchup delicious) is this an age thing?! i am always trying to find recipes that the whole family will love because its much easier on me (i used to make 3 seperate meals- 1 nonorganic meat for frank, 1 organic meat for oli and 1 vegetarian for me so even if i make one thing for frank and me and one for the kids its still less on me!)

i dont know where i was going with that... all i know is that i hope that my kids grow out of this whole not eating thing/not liking what i make for them- im not used to it lol

also there is something stuck under my 'o' button and its seriously annoying. that is all

sweet and spicy bacon wrapped chicken

from http://diaryofarecipeaddict.blogspot.com/2011/07/sweet-spicy-bacon-chicken.html

 

4 chicken breasts cut in thirds (12 pieces)

6 Bacon slices, cut in half (or 12 but i like to conserve)

 pepper to taste

garlic powder

chili powder

brown sugar

Preheat oven to 400 degrees.

 

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish coated with oil or cooking spray.

 

Cook for 40 minutes or until chicken is cooked thoroughly and bacon is crispy.

 

We dipped these in bbq sauce but they actually don't really need to be dipped in anything!