I will admit, I was quite skeptical when I saw everyone posting about one-pot pastas. I assumed the pasta would be either crunchy or way over cooked. Where does all of the liquid go?

From the first time I tried it, though, I was HOOKED. I will never boil water separately again. We can now have a pasta dinner in less than 25 minutes and by cooking the pasta in the sauce, it gets SO much flavor.  Plus you only have one pan to wash. Or should I say, for Ricky to wash.

Mmm Monday: Creamy Tomato Basil {Video}

I know, I know. I JUST posted a couple of patio drinks last week and was excited about the warm weather.  But in our house, soup is a year round meal....especially tomato. I've posted my roasted tomato and pepper soup before,  but this one is a bit different!  Since the twins will be on summer break soon, I'm stocking up the freezer with bread, muffins and soup. Mmm, mmm!

Mmmm Monday: Strawberry Coconut Protein Pancakes #StonyfieldBlogger

I am a #StonyfieldBlogger and received product coupons.  All recipes and opinions are my own. 

Have you noticed the new Stonyfield Organic Protein OP  drinks in the dairy section?  Three flavors are available: chocolate, strawberry and vanilla.  Strawberry is hands down my favorite! Each drink has 15 grams of protein and NO GMOs, artificial sweeteners or hormones. The drinks alone are super tasty, especially after a workout, but they're great to cook with too!

Mmmm Monday: Buffalo Ranch Chicken Salad

I have been trying to do a little meal prep on Sundays so I'm set for lunches during the week.  Otherwise, it'll be 2:00 and I realize I've only had coffee.  Even with just Gabby home, I get stuck on Pinterest busy and forget to eat!

Favorite make-ahead items: hard boiled eggs, tuna salad, chopped veggies and shredded chicken. During the summer, I loved wraps with regular chicken salad--but that can get boring.  Enter: buffalo ranch chicken salad!!  Aside from wraps, this chicken is tasty for nachos, buffalo chicken pizza or simply on a cracker.  This is a bit healthier than regular chicken salad since there is Greek yogurt dressing used instead of mayo.

Buffalo Ranch Chicken Salad
What You Need:

• 3-4 Chicken Breasts
• 1/4-1/2 cup Bolthouse Farms Yogurt Ranch Dressing (Opa! is great too)
• Frank's Buffalo Sauce (or your favorite!), to taste- start with 1 tablespoon
• 1/2 teaspoon celery salt
• Optional: chopped celery, chopped green onion

1. In a pan, add chicken and water, just enough to cover the chicken.  Boil on medium heat until fully cooked.  Remove from pan and let chill.
2. Once the chicken has cooled enough to handle, shred with a fork.  Toss in buffalo sauce, then add ranch until it's the consistency you want.  
3. Refrigerate until ready to use. Will last 2-3 days in the fridge.

• For Wraps: heat tortilla, add shredded lettuce, carrots, green onion, blue cheese and extra  dressing.  Fold and cut in half.  We LOVE Alexia waffle fries on the side.  They bake up super crispy
• For Nachos: top chips and cheese with buffalo chicken, blue cheese, green onions and drizzle with more buffalo sauce. 

What's your go-to quick lunch?

Mmmm Monday: Loaded Bacon Idaho Nachos #PackedWithSavings

Disclosure: This shop has been compensated by Collective Bias, Inc and its advertiser. All opinions and tasty recipes are my own. #PackedWithSavings #CollectiveBias

Did you know that you can find printable coupons on the Walmart.com website?  Right now I have been printing online coupons up a storm now that we're getting ready for back-to-school chaos! I want a stocked pantry and freezer for those upcoming busy nights.  There are 20 Kraft coupons to help you stock up on all of your favorites!

 

There is something about bacon and cheese that I can't resist. After a long weekend working, I came home yesterday and all I wanted was some comfort food.  In my opinion, comfort food at home is A-OK since you know what's going in it.  Better-for-you takeout, right?! 

While I love any nacho I can get my hands on, I like to switch it up too!  These Idaho nachos use thinly sliced potatoes which you can bake or flash fry.  Topped with crispy bacon and cheese, these are the ultimate comfort food.  The icing on the cake is my specialty dip--a creamy, spiced ranch dip.  Once you make this dip, you will NEVER go back to store bought french onion dip again.  It's THAT GOOD.

We have a new Walmart that opened up last week right by our house.  It's going to be so convenient--I think Olivia might be more excited than I am! The girls love to help me shop, so I handed them their list and some coupons to use (brave, I know!).  Olivia helped me with the cheese, Maddie helped me with Jell-O and other snacks we needed.  Although it takes me MUCH longer to shop with the girls, even with Ricky tagging along, I love the family time we spend at the store.  My ladies love food!

Here's what you need:

• 3-4 large potatoes, washed and thinly sliced
• Bacon, cooked and chopped. We love the new nitrate free Oscar Mayer Selects
• Kraft shredded cheese
• For the dip:
• 1 cup whipped cream cheese (entire container)
• 1/2 cup Kraft Ranch
• 1/4 teaspoon each of: garlic powder, onion powder, curry powder, paprika and parsley
• 1/2 teaspoon Worcestershire sauce
• Additional tasty toppings: green onion, tomatoes/salsa, jalapenos, BBQ chicken, pulled pork...whatever your heart desires!

1.  Preheat the oven to 400 degrees
2. Cook the potatoes.  You can bake them for 8-10 minutes at 400* or flash fry in shallow oil in a pan over medium heat.  They should be cooked through, but not super brown.
3. Lay the potatoes in a single layer on a lined cookie sheet.  Top with cheese and bacon. Cook for 5-7 minutes, until cheese is melted.
4. While the potatoes are cooking, make up the ranch dip by simply combining all spices and ingredients.  This will make extra, perfect for dipping chips later!
5. Once the nachos are out of the oven, top with your favorite toppings and dip in the cool ranch dip!

If you're going to watch football at a friend's house on a Sunday, these are the perfect nachos to bring to wow the crowd.  You can pre-cook the potatoes and throw them in the fridge.  Another idea would be to simply cook the nachos with cheese and have a toppings bar for people to add their own favorites.  Also, you MUST HAVE is the dip!

What's your favorite comfort food?

Mmmm Mondays: Buffalo Ranch Mac n' Cheese {New Kraft Dressing Recipe!} #FoodDeservesDelicious

Disclaimer: This post has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CollectiveBias

I cannot get enough of spicy food lately.  Actually, it started right around the time I was pregnant with Gabby.  I wanted super spicy salsa and hot sauce on everything.  I even was craving hot wings, which I normally cannot stand (chicken on bones creeps me out!). I love coming up with new recipes using dipping sauces or a spicy dip recipe. 

Macaroni and cheese is normally a winter comfort food, but I think it's tasty anytime!  Making it homemade is almost as fast as the big blue box--I make my cheese sauce while the noodles are boiling.  When you make your own sauce, you know exactly what's in it and you can play around with flavors.  I usually add hot sauce to my bowl plain macaroni and cheese, since the girls don't like super spicy food (duh!). 

Kraft's new and improved pourables have more flavor than ever before! The Classic Ranch is now creamier, with more buttermilk and savory herbs. We always have a large stock of Kraft dressings in our pantry for easy meals.  They're always on sale and have amazing flavor--perfect for marinades, sauces and experimentation.  Buffalo Ranch is a perfect combo for a cheesy sauce.  Instead of milk, I used the classic Ranch dressing for a burst of flavor. 

I was gone in Texas this past weekend for a conference, so I figured I would treat Ricky to a tasty meal when I got home.  After picking me up from the airport, we headed straight to Walmart for groceries.  You know how it is when Mama is gone: there's no healthy food to eat (meals are always questionable--I've stopped asking what they eat when I'm gone).  We needed all of the basics.

Here's what you need:

• 3.5 cups cooked elbow noodles (3/4 box)
• 1 large jalapeno, sliced thinly
• 2 Tbl Butter
• 2 Tbl Flour
• 1 Cup Kraft Classic Ranch Dressing
• 1.5 cups Chicken Stock
• 1.5 Cup Colby Jack Cheese, plus 1/2 cup for topping
• 2 Tbl Franks Buffalo Sauce
• 1/2 cup Panko Bread Crumbs

 Let's Cook!

• Preheat oven to 375
• Cook elbow noodles to al dente (about 5-6 minutes TOPS)
• In a large pan, sautee jalapeno in butter until soft
• Slowly add flour and brown for 1 minute
• Whisk in ranch and stir until mixed together, then slowly add chicken stock.  Finally add Franks.  Stir until mixed well.
• Add 1 cup of cheese and allow to melt
• Add more or less hot sauce, to taste. This should be pretty spicy! 
• Once cheese is melted, slowly add in elbow noodles
• You can be done at this point, but for an extra crunch we like to bake ours with extra cheese
• Spray baking dish with Pam, then pour macaroni and cheese into it.  Top with cheese and panko
• Bake for 12-15 minutes, until brown

This would be a great meal to make on the weekend for a busy weeknight.  You could put it in the baking dish and then top with cheese and panko before you bake it.   Also, grilled chicken would be AMAZING with this.  One time I made this with poblano peppers, which added a spicy kick.

To find more tasty recipes using Kraft pourable dressing, follow other #CollectiveBias bloggers with the #FoodDeservesDelicious hashtag on Twitter, Facebook and Pinterest! 

What's your favorite dish to make with Kraft Dressing? I love to experiment beyond salads and marinades!

Mmmm Monday: Chicken lettuce wraps

All over Pinterest there are recipes for chicken lettuce wraps "just like PF Changs!".  Who doesn't want that?  Those ones are so tasty and light!  The problem with the copycat recipes are that you need to buy at least 10 condiments that you'll barely use!

They often have coupons on their website.

A few months ago, I found these lettuce wrap seasoning packets by Sunbird and I've been obsessed ever since.  They are found right by the other Asian spice packets, like the General Tso's and Sweet & Sour.  For less than a dollar, you have a great dinner in a snap! 

I like to serve the lettuce wraps with some brown rice and potstickers (aka: steamed dumplings).  Heads up, at Costco they have the BEST chicken potstickers in the freezer department.   Even the girls love them!  You can add whatever condiments you want to them.  We like hot mustard and sriracha.  Chow mein noodles or rice noodles are nice for a crunch too.  Another great option for a crunch is to add sliced almonds and green onions to the brown rice, after cooking. 

Make sure to start the brown rice before you start cooking, about the same time you start to marinade the chicken.  The recipe packet calls for ground chicken, but I mostly just grind my own raw chicken tenderloins in a food processor before the marinade.  

Here's what you need:

• SunBird lettuce wrap spice packet
• 1.5 lbs of ground chicken
• 2/3 cup of mushrooms
• 1 can of sliced water chestnuts (2/3 cup)
• 1 tbs soy sauce
• 1.5 tsp sugar
• 1/3 cup sliced green onions
• 1 head of iceburg lettuce
• 1 cup brown rice (cooked) 

Just follow the instructions on the packet and assemble! 

If you can't find these packets, make sure to keep looking.  I get them at Meijer and some in the area carry them, some don't.  I always keep my eyes peeled!

What's your take-out favorite to make at home?

Mmmm Monday: Cranberry Hootycreeks

I love this time of the year because I dust off my apron and experiment with baking.  It's especially fun this year now that I can use one of our wedding gifts, our Kitchen Aid (thanks Mom and Dad!).  It really does save a lot of time and energy when you have a nice mixer.   Our old hand mixer used to smoke on batch two or three of cookies...probably should throw that away.

This year I was a part of a Cookie Swap with other bloggers. After baking a batch of cookies, you ship a dozen off to 3 different people. It's like a secret Santa with cookies...the best kind! Also, donations are made to Cookies for Kids' Cancer and Oxo will match $100,000! What a tasty way to help those in need this holiday season!

A few years ago, I made cookie jars for gifts and this was by far our favorite variety.  It's nice to step away from plain old (but delicious!) sugar cookies.  I was going to make something with peppermint, but this recipe just kept popping into my head. 

I'm sure not too many people have tried a hootycreek, so I thought I would share!  The only hootie I've heard of is of the blowfish variety...don't lie, you loved them too.

Cranberry Hootycreeks

(Adapted from this jar cookie recipe)

Ingredients

• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 2/3 cup sugar
• 2/3 cup brown sugar (packed)
• 2 eggs
• 2 teaspoons vanilla (I always add extra for cookies)
• 1 cup oatmeal
• 1 cup white chocolate chips
• 1 cup pecans
• 1 cup Craisins

Directions

1. Preheat oven to 350.  Line cookie sheets with parchment paper (or simply spray with Pam).
2. Combine flour, soda and salt in a medium bowl and set aside.
3. Cream butter and sugars with a mixer.  Add eggs and vanilla.
4. Mix in dry ingredients, slowly.  Next add oatmeal and pecans.  Finish up with Craisins and chips.
5. Drop onto cookie sheets and cook for 8-10 minutes, or until done.  (Mine tend to take 11-12 in our new oven).

ENJOY!

 

Hopefully the lucky recipients of these cookies have received their cookie box.  They are:

• Jennifer from Licious food
• Rachel from The Pescetarian and the Pig
• Ariel from PrincesssPea
   

 

 



Mmmm Monday: turkey chili mac

I wish I had a decent camera...you know what chili looks like though!

Can you believe it's November?  Sunday is football day in our house: Go Bears!  I really don't enjoy watching football, but I do enjoy the food!  I also like to catch up on my magazines while the games are on.

I love to make turkey chili because I know it is at least somewhat healthy.  We have a big debate in our house: with or without macaroni.  Ricky thinks chili mac is weird...I think he's weird for putting hotdogs with his.  I totally win, right?

Turkey Chili Mac

Ingredients

• 1 package of lean ground turkey (usually 1.25 lbs)
• I really love Butterball brand, it crumbles so well!
• 2 cans of reduced sodium kidney beans, drained and rinsed
• 2 cans of chili ready diced tomatoes (14 oz cans)
• 1/2 of a beer (any light variety works)
• 1 small can of tomato paste 
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can diced green chili peppers (4-6 oz)
• 1 teaspoon cumin
• 1.5 packets of chili seasoning
• 1 tablespoon chili powder
• 1 box elbow macaroni
• Toppings: cheese, jalapenos, hot sauce, avocado, green onions, sour cream, Fritos...whatever you like!

 Let's get cookin'!

1. Cook macaroni as listed on package.
2. In a big soup pot, heat a bit of oil over medium high heat.  Add turkey and start to brown, crumbling with a spoon.  Add green chili, onion and garlic.  
3. Once browned, add cumin, chili powder and chili seasoning.  Put entire can of tomato paste and mix up and cook for 2-3 minutes.  Add half of a beer.  You might as well drink the other half!  
• The alcohol will cook off, but if you are concerned about serving to kids, just use 1 cup of chicken stock.
4. Add packets of chili seasoning, tomatoes and beans.
5. Simmer on low until ready to serve.
6. I like to put the macaroni in a bowl, top with chili and my favorite toppings.

Enjoy!

I hope you are enjoying this dreary Monday...what a perfect day for chili!

Mmmm Monday: Cajun bowls

There is nothing better than some spicy Cajun food!  Yes, the real deal is the best...but sometimes there isn't enough time for that! This recipe is quick and easy and it will fulfill any Cajun food craving.  We like to call this Jambo, a combo of jambalaya and gumbo.  If you don't like shrimp, add chicken.  Serve these with some corn bread waffle dippers and you are set to go in under 30 minutes!

Ever since I was pregnant with the twins, I cannot get enough spicy food.  We go through Sriracha (spicy chili sauce) and Cholula (Mexican hot sauce...the best!) so much that we have to get the big bottles now.  When I make spicy food, I tone it down for the girls.  Surprisingly, Maddie loves the spice, but Olivia hates it...Gabby will eat anything!

Here's what you need: 

• 1 package of turkey smoked sausage (Butterball is great) halved and chopped
• 10-15 shrimp, shelled
• 1 green bell pepper
• 1/2 large onion (1 small)
• 2 celery stalks
• 5 cloves of garlic, minced
• 2 tablespoons butter
• 2 tablespoons flour
• 1 can diced tomatoes, 14.5 oz
• Beer (any light beer)- 1/4 cup. 
• Sub chicken stock
• 1/2 cup chicken stock
• 2 tablespoons canola oil
• 4 green onions, sliced
• Seasonings:
• 1/2 teaspoon Thyme
• 1/2 teaspoon Oregano
• 1 tablespoon Cajun spice

1.  Cook brown rice, as instructed on package. Once finished, add a dab of butter and some green onions.
2. In a chopper, dice up the onion, celery and green pepper.  I like to do them all separately and add them to a bowl for later.  Mince garlic cloves.
3. Heat canola oil medium-high in large pan (I like to use a wok).  Add garlic and cook until fragrant, 2 minutes.
4. Add chopped veggies and cook 6-7 minutes until soft.  Season with thyme, oregano and cajun spice. 
5. Make a hole in the middle and melt butter.  Add flour and let cook for 1 minute.  Mix veggies in together with roux.
6. Add beer and mix together.  Slowly add chicken stock and cook to a bubble.  If super thick sauce still, add a bit more stock. 
7. Pour in tomatoes, with sauce to wok.  Stir.
8. Add in smoked sausage and cook for 5-6 more minutes.  Shrimp should be added near the end so it doesn't over cook.
9. Season with more Cajun seasoning, to taste.  Sprinkle 1/2 of green onions (save the rest for garnish). Sauce should be slightly thin, perfect to pour over rice.

To serve: scoop up some rice, top with Jambo.  Garnish with hot sauce and green onions.

Enjoy y'all!

.

Mmmm Monday: Corn & potato chowder

It's no secret, I love Rachael Ray.  Her magazine is my favorite monthly read.  I don't have time to watch her show every day anymore, but this recipe is an old 30 Minute Meals favorite.  We've been making it for the past couple of years and it's one of our go-to fall recipes.

Most chowders are mostly cream and super thick.  Don't get me wrong, those are amazing, but I love how this recipe has so many great veggies in it.  Veggies totally cancel out bacon, right?

In the past, I have made a few changes while making it (turkey bacon, instead of regular...etc), but in the end I always go back to the regular recipe.  You have to be able to indulge a little.

Corn & Potato Chowder 

Recipe from Rachael Ray

Ingredients

• 1 tbl EVOO
• 4 slices bacon, chopped
• 1 onion, chopped
• 1.5 cups of frozen corn, or 4 cobs (fresh tastes great, but frozen is MUCH easier!)
• 1 medium or 2 small zucchini, chopped
• 1 pound red potatoes, chopped
• 1 red pepper, chopped
• 1 bay leaf
• 5 to 6 sprigs fresh thyme
• 1 tea paprika
• Salt & pepper
• 3 tbl flour
• 1 quart (4 cups) chicken stock
• 1 cup heavy cream 
• I use skim milk and thicken with a bit of corn starch
• 1/2 cup chopped flat-leaf parsley
• A few dashes hot sauce, to taste
• Oyster crackers or Goldfish

Let's make some chowda!

1. Heat a soup pot over medium-high heat with EVOO. Add bacon to hot oil and cook until crisp at edges. 
2. Add onions, corn, zucchini, potatoes and bell pepper as you get them chopped. Also add to the soup pot the bay leaf, thyme sprigs, paprika, and salt and pepper, to taste. 
3. Cook for about 7 to 8 minutes to begin to soften the vegetables. 
4. Sprinkle flour into the pot, stir and cook 1 minute. 
5. Stir in the stock and let it come up to a bubble and thicken up a bit. 
6. Then stir in cream, parsley and hot sauce, to taste, and simmer 5 minutes. 
7. Season the soup with salt and pepper
8. Serve with crackers! 

When I make this recipe, I usually serve the hot sauce on the side.  This is a great one for the whole family. Surprisingly, Gabby is the biggest fan!

Enjoy!

Do you have a favorite Rachael Ray recipe?  We have quite a few!

Mmmm Mondays: mexican lasagna

I love Mexican food.  If I was just cooking for myself, I would probably eat it every day!  I have found ways to make it much healthier, thankfully.  This is one of my favorite recipes.  It's a great freezer one too!

Once again, my photo skills aren't perfect.  Our camera broke once again...so we are stuck with phone pics.

Ingredients

• 3/4 lb ground turkey
• 1/2 cup chopped onion
• 1 (15.5 oz) can of kidney beans (I have also used black beans), drained and rinsed
• 1 (4 oz) can of green chiles
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (16 oz) bottle of salsa (use up all of the cheap Chi-Chi's salsa!)
• 6 corn tortillas (I like Mission Extra Thin)
• 1 cup light sour cream
• 1 package of Mexican or Co-Jack shredded cheese (2 cups)
• Garnish: olives, picked jalapenos, cilantro or tomatoes...whatever you like!

Let's make some lasagna!

1. Toast tortillas in the oven at 350 for 5-8 minutes.
2. Meanwhile, brown turkey with onion. Drain. Add beans, chilies, chili powder, salt and pepper. Simmer over low heat for 5 minutes.
3. Time to assemble! In a 9 x 13" pan, add 1/4 cup salsa. Spread sour cream over tortilla and layer two over the salsa. Next comes 1/3 turkey mixture and top with 1/3 cheese. Repeat layers twice.
4. Bake at 350 for 25-30 minutes.
5. Top with desired garnishes.

Like Mexican food?  Try some of my other favorites:

• Make your own tortilla chips
• Turkey enchiladas
• Easy pea-sy Guacamole
• Watermelon Margarita (SO tasty!)

What is your go-to Mexican meal?

Mmmm Mondays: Garlic bread from markdowns

I love markdown groceries!  Ricky thinks it's my superpower: I can scope out a bright markdown sticker from a mile away.  If you look in my linen closet, most of the toiletries have Target clearance stickers on them.  It's the way to go!

I've shared some tips in the past about what to do with markdowns you might find:

• Markdown Bananas
• More markdown tips from produce to meat
• Markdown tips!

Today I'll cover one of my favorite finds: markdown bread.  I love to make fresh breadcrumbs or croutons.  My favorite thing is homemade garlic bread!  Lately, there have been a lot of butter freebies at Meijer and I have a ton in the back of my fridge.  This is a great way to use it all up!

Yes, I know you can find relatively cheap garlic bread in the freezer section, but it doesn't really taste as great as homemade.  Plus, you have no clue what they put in that stuff!


Here's what you need:

• Butter.  Any kind, although it needs to be room temp or spreadable
• Seasonings: Italian herb, garlic salt/powder...whatever is on hand.  I like pesto too!
• Fresh garlic, 2-3 cloves minced
• Optional: Parmesan cheese

(Pretty self-explanatory) Instructions:

1. Slice bread
2. Combine seasonings, garlic and butter
3. Spread on both sides of the bread
4. Place bread (back as whole) on a baking sheet and freeze
5. Once frozen for a day, break it into sizes your family will use and wrap in foil. 

Bake at 400 for 5-8 minutes!  Enjoy with some spaghetti!  

What's your favorite type of markdown to find?  

Mmmm Mondays: crock-pot chicken cacciatore

I absolutely love my crock-pot.  Running around with the girls all day, it is so great to have a low-effort and amazing meal waiting for us.  This cacciatore recipe has been in my recipe binder for a while, it was from an old Women's Day.  Usually, this is for a nice cold winter day, but with this weather I wanted to bring it out again.

All you have to do is make some rice or mashed potatoes and a veggie and you're set for dinner!

Ingredients:

• 1.5 cups marinara sauce (I use Prego)
• 1/2 cup thinly sliced onions
• 2 peppers thinly sliced (optional)
• 1/4 cup tomato paste
• 1/4 cup red or white wine (I prefer red)
• 1/2 teaspoon: rosemary and kosher salt
• 8 bone-in chicken thighs, skin removed
• NOTE: I am not a huge fan of bone-in chicken, but I still recommend it.  I tried it with skinless and it turned into a mush.  I did like bone-in breasts though.
•  8 oz mushrooms, sliced

 Mix it up!

1. Turn on the slow cooker.  
• HIGH- cooks in 2.5-3.5 hours, LOW- cooks in 5-7 hours
2. Chop veggies, skin the chicken (a paring knife helps).
3. Mix marinara sauce, onions, tomato paste, wine, rosemary and salt in the slow cooker.
4. Add chicken and mushrooms.  Mix to cover all of the chicken.
5. Put the lid on and you're good to go!  I find the sauce gets a bit thin, so I add some corn starch near the end to thicken it up.

What's your favorite crock-pot meal? 

Mmmm Mondays! Go-to granola

We love oatmeal in this family.  Nothing better is a warm bowl of maple brown sugar oatmeal for breakfast...in the winter.  During the summer it's too hot for it!  This summer we have been hooked on granola.  We make parfaits, put it on our frozen yogurt or just add it to our fruit salads. 

Only bad thing?  We were buying it.  I don't know why I didn't think to make it before now, but I just assumed buying it would be cheaper. 

I saw this great recipe and I knew I could add our favorite ingredients to make it just like the stuff we buy.  Plus this is a great kid-friendly cooking recipe.  Olivia is my kitchen helper and she loved to measure out everything for me.

Here's what you need for our Nutty Coconut Cranberry granola:

• 4.5 cups of old-fashioned oats, uncooked
• 1/3 cup sliced almonds
• 1/3 cup chopped pecans
• 1/3 cup shredded coconut
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/4 cup maple syrup
• 1/4 cup apple juice
• 1 tablespoon canola (or vegetable) oil
• 1/2 cup craisins

Once you have all of these ingredients on hand, it will be easy to whip up a batch.  Also, you can add and subtract whatever you like!  I love the versatility of granola.

1. Preheat the oven to 350.  Line a cookie sheet with parchment paper.
2. Combine oats, nuts, coconut, cinnamon and salt in a big bowl.
3. In a smaller bowl, whisk: syrup, juice and canola.  Add to big bowl and mix well.
4. Pour onto cookie sheet and spread evenly.
5. Cook for 20-25 minutes until toasted.  Add craisins and store in an air-tight container.

Enjoy!

Mmmm Mondays: Turkey pesto meatballs

Although I have made a few variations of pesto, I prefer to just buy it!  Pine nuts are expensive and why go through all of the hassle!?  I love the big jars of pesto at Costco or the Progresso brand at the grocery stores.  Note: it freezes SO well, so if you do make a batch, freeze in ice cube trays for later.

I accidentally came up with this recipe last week when I was craving my Turkey Meatball Minestrone.  The store was out of basil (so annoying...), so I was about to give up until I thought of the pesto I have in the fridge.  This makes a big batch, perfect for 2-3 meals.  Stick them in the freezer and you will be set for a month or two!

The cookie sheet cooks them so perfectly!  A definite must!

Ingredients:

• 1 package of lean ground turkey (usually runs 1.25 lbs)
• 1 package of turkey Italian sausage (mild or hot)
• 1/2- 3/4 cup bread crumbs
• 1 egg
• 1/2 cup chopped onion
• 2 tablespoons pesto
• 1/2 cup Parmesan cheese
• Italian seasoning (I love the grinder by McCormicks) and S&P to taste

Lets make some meatballs!

1. Preheat oven to 400
2. In a food processor, add onion and pesto.  Blend.  Although this is not necessary, I like to finely chop the onion this way, rather than with a knife.  If you want, add an extra tablespoon of pesto.
3. In a large bowl, add ground turkey and remove the sausages from the cases.  Mix them together.
4. Add onion mixture, breadcrumbs (start with 1/2 cup), egg and Parmesan.  Mix with your hands.  If the combination seems a bit wet still, add more breadcrumbs.  
5. Season.
6. Roll into meatballs and place on a cookie sheet with a cooling rack on top.  This will make sure they cook all the way around.
7. Bake for 20-25 minutes, until brown.

Enjoy with some pasta, in soups or just alone.  They will make your kitchen smell amazing.

Mmmm Mondays: Leftover ham?

Yes, I've posted this recipe before, but I know that people must have some leftover ham from yesterday!  I wish it was warm enough out that it wouldn't still be soup season, but I guess the weather in the Midwest will continue to be moody.  

I may be one of the only people who looooves split-pea soup, but I hope you try it.  Ricky supposedly hated split pea soup before I made it for him and now he can't get enough.  

**If you are using the ham bone, I usually boil it for 30-45 min in water with a bay leaf.  Save the water to use with the soup.  I cut back the stock to only one box and add 4 cups of leftover water. **

Ashleigh's Split Pea Soup

Ingredients:

• Small ham steak (bone-in) or if you have leftover ham, use that (see instructions above)
• 3 carrots, peeled and chopped (4 if small carrots)
• 1 onion, chopped
• 16 oz. package of split peas (you don't have to soak them, but you should wash and sort out for any bad beans)
• 2 cloves of garlic, minced or finely chopped
• Pepper (I don't add salt because of the ham and crackers I add later)
• 1 box (quart) veggie stock, 1 box of chicken stock & 5 bouillon cubes.  This may seem like too much, but sometimes the broth doesn't add enough flavor.  I buy the cubes and use them in many recipes, including gravy.
• Oyster crackers for garnish

Instructions:

1. Heat some olive oil using medium heat (just enough to coat pan, about 1-2 tbl).  Add carrots, garlic and onions.  Pepper to taste.
2. While veggies are cooking, chop ham in bite sized pieces, trimming the fatty parts.  Save the bone and any juices that were in the package.
3. Add ham to veggies and sautee until the ham gets a bit of color, about 3-4 minutes. 
4. Add stock, bouillon cubes, peas and ham bone with juices and increase heat to bring to a boil.  Once boiling, cover and simmer on medium-low for an hour.  Stir every 15 minutes or so.  
5. After an hour the soup should be nice and thick, if not you can thicken with a bit of corn starch.  I garnish the soup with crackers and add a bit more pepper.

Try this with your leftover ham!  I promise I will take a photo when I make the soup later today and post it.  That helps add a little more of an "yummm" factor.

Mmmm Monday: Pizza-dillas

This recipe is a new creation in our household over the past week.  It was actually Olivia who came up with it (sort of...) when she wanted a pizza and a quesadilla.  I am sure this has been done before, but it's a new idea to us!

I love having quick and easy meals for the girls that are actually healthy as well.  This takes about 5 minutes to make!  Serve with a side of fruits or veggies and you are all set!

Ingredients

• Whole Wheat Pita
• Pizza sauce
• Mozzarella cheese
• Your favorite pizza toppings

Step One: Slice the pita in half.  It can be a pain, it doesn't have to be perfect!

Step Two: Add sauce, favorite toppings and cheese.  This is a fun way to have the kids help in the kitchen too!

Step Three: Throw it on the Foreman grill.  I spray the top with Pam for extra crunch.

 

Step Four: Voila!  It's done and ready to eat.  I just cut mine with some kitchen sheers.

I am thinking of making actual quesadillas with this method as well.  I love the crunch that you get with the pita. 

What is your go-to kids meal? 

Mmmm Mondays: Baked Potato Soup

I love baked potato soup and I have tried many recipes, but I always go back to this one.  It's super easy and tasty.  I wish I could remember what magazine I got this from, but I have no clue.  When I worked at Macys (2004...forever ago!), I was in the customer service department and I would get so bored at night.  They had stacks and stacks of old magazines sitting in there from a co-worker and I used to write down recipes out of them.  This is one of those.  I also found a great broccoli cheddar soup that tastes like Panera's.  I'll have to share that also!

Ingredients:

• 1/4 cup butter (half of a stick)
• 1/4 cup onion, chopped
• 1/4 cup flour
• 2 cups chicken stock (I find I use a bit more...it gets very thick)
• 12 oz. can of evaporated milk (I like the skim version...any will do)
• 2-3 large potatoes baked (leftover mashed potatoes work also, about 2-3 cups)
• Toppings (all optional): bacon, chives, cheese, crackers

1. I always pop the potatoes in the microwave on the potato setting (8-10 minutes) earlier in the day.  Just make sure they have cooled a bit before you start making this.  Chopping the hot potatoes is not fun!
2. In a pot, melt butter over medium heat. 
3. Add onion and cook for 1-2 minutes until soft.  Stir in flour and cook 1 minute.
4. Gradually add milk and broth.  I like to add the milk first.  Turn heat down to low until potatoes are added.
5. Scoop pulp from one potato and mash with a fork.  Add to soup pot.  Chop the rest of the potatoes, with or without the skin, and add to soup. 
6. Cook over medium until the soup comes to just a boil.  Season with s&p.

I love my soup "loaded", so I add bacon, chives, cheese and a bit of sour cream or greek yogurt.

Enjoy!  Make this with some grilled sandwiches and you have an amazing dinner in less than 20 minutes!

What's your favorite soup? 

Recipe: Easy enchiladas

Let's be honest.  Dinner time is pretty much chaos around here.  It seems the minute I go into the kitchen to cook, everyone needs something.  Gabby is hungry, Olivia wants peppers (she is OBSESSED with green/red peppers) and Maddie has to go potty.  By the time I'm back to the kitchen, dinner is thrown together.  I try to make quick and simple meals, but after a while I get so tired of marinaded chicken or salads.  Here's an easy and amazing meal.

Ingredients

• 1 package of ground turkey (make sure it's the lean version)
• 1 small onion chopped
• 1 jalapeno (or 1/4 cup green pepper if you want it mild)
• 1 package taco seasoning
• 1/2 cup chicken stock
• 1 can of black beans, rinsed
• 1 cup of red enchilada sauce (I love Trader Joe's version, but Old El Paso is great too)
• 6 Wheat tortillas (fajita size)
• 1 cup of 4 cheese Mexican blend
• Toppings (all optional): green onions, sour cream, olives, avocado

Directions

1. Add chopped onion and pepper to a pan with a dash of oil.  Cook 3-5 minutes until soft.  Add turkey and brown until no pink is left.  Add taco seasoning, black beans and chicken stock and simmer for 10-15 minutes.  
• TIME SAVER: I made double batches of this for taco salads and nachos later in the week.
2. In a 9x13 pan, spread some enchilada sauce at the bottom. 
3. Place a tortilla in the pan.  Fill with turkey mixture and a sprinkle of cheese.  Roll up. Repeat until mixture is gone.  Top with more enchilada sauce, cheese and green onions (optional).
4. Bake at 375 until bubbly and delicious looking.
5. Top with avocado, sour cream, red onions or whatever toppings you like.
6. Enjoy!

Easy Mexican Rice

• 1 cup of rice, 2 cups of chicken stock, 2 cloves of garlic, smashed with knife (keep whole and remove after cooked), 1/2 cup tomato sauce, 1/2 cup chopped onion, dash of salt.  You can also add sliced tomatoes.
• Add a dash of oil to a pan over medium heat.  Toast rice and onion for 2-3 minutes.  Add stock, garlic, tomato sauce and tomatoes (optional).  Bring to boil, cover.  Simmer over low heat for 20 minutes.  
• Enjoy!

I usually start the rice first and everything is pretty much done by the time the 20 minutes to cook the rice is over.  This is a quick and easy meal and it won't burn if you get distracted for a minute!  Bonus!