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!

Quick and easy ABC soup

Sorry I've been a bit MIA lately!  It's been kind of crazy around here.   The twins have started some new activities (playgroup, gymnastics) and I feel like we are running around non-stop.  I like keeping them busy, otherwise we get too stir crazy!  Gabby is also walking now....eek!

I have my first blogging conference next week, which I have been preparing for.  Cannot wait to meet some new people and do some networking for this little old blog I have here!

Also, we've all been sick!  I'm not sure if it's just a bug going around or something stemming from our allergies.  It hasn't been fun! I can't even wear my contacts anymore.

When you aren't feeling well, there is nothing better than a bowl of hot chicken noodle soup.  Growing up, I always had Mrs. Grass' soup.  How can you not love a soup that gives you that fun little broth nugget to toss in?

For some reason, the girls don't really like canned or boxed soup.  I guess it's good they like my cooking!  This time of year, I make sure to whip up a batch or two of soup to put in the freezer.

Our new favorite?  Chicken ABC soup.  Yummy and they are learning while they slurp.

Best part?  Super quick and easy!

Here's what you need:

• 1/2 lb of chicken tenderloins (or 1 large chicken breast)
• 1 box of chicken broth- 4 cups
• 1 cup of ABC noodles (or 1.5 cups egg noodles)
  
• 1 carrot, diced
• 1/4 cup onion, diced
• 1 celery stalk, diced

Let's make some soup!

1. Heat a tablespoon of olive oil in a soup pot. Add veggies to a large soup pot and cook until tender (3-5 minutes).
2. Add entire box of stock and noodles.  Bring to a boil.
3. Once boiling, add chicken tenders whole.  I like to poach them in the liquid to cook, then shred later.  You can chop beforehand, also.
4. Cook 15-20 minutes! 

I like to freeze in 1 cup portions for when needed!  Yes, it takes a bit longer than just opening up a can of soup, but it tastes 100 times better!

What is your favorite soup recipe?

Quick tip: How to make perfect rice

Rice is such a simple side dish, yet so easy to screw it up.  I know you all have made burnt rice before!

I have a few tips to help you out.  Of course, I still make crappy rice occasionally.  Usually when the twins are being crazy and I forget to listen for the timer.  Does anyone else have kids that go absolutely loco at 5 pm?!

Here's the deal.  Use brown or white rice, whatever you prefer.  Keep in mind that brown rice takes almost twice as long.  When I make it, I usually double or triple up the batch and freeze the extras. 

Tips:

1. Never use water.  Take the opportunity to add extra flavor by using stock.  Chicken or veggie!
2. Place the rice in the pan and toast with a dash of oil.  This prevents mushy rice.  Add the liquid, as usual after toasting for 2-3 minutes.
3. Always set your timer for 14 minutes after liquid starts to boil.

That's it!

Now for the fun add-ins!

Asian:  Make rice as normal, but finish off with almond slices and green onions

Mexican:

• Add normal amount of liquid
• 1/4 cup tomato sauce 
• whole jalapeno 
• 2 smashed garlic cloves 
• Handful of cilantro
• Salt, to taste

Cook as normal and fluff after 14 minutes.  So simple, but turns out amazing.

How do you like your rice?

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? 

Smoothie time! Very berry mango

When I first heard of the Magic Bullet, it was when I was pregnant with the twins.  I would be up at odd hours of the night with heartburn, a desire to eat the entire freezer or a baby (or two) kicking my bladder.  Basically, I turned into a night owl.  I became obsessed with infomercials since there is nothing else on at 3 am.  The Magic Bullet was my favorite.  I'm pretty sure the same commercial is still on 3 years later.  I always wanted one, but figured since I have a blender, it was pointless.

January 2009- I was VERY ready for the twins to be born!  They finally had to induce me in February!

Flash forward to last week, I finally received a Magic Bullet as part of a gift bag.  Since then, I cannot believe I have lived without one.  The Magic Bullet chops, blends and mixes everything!  I absolutely love that there are so many different attachment cups so that I can do all my chopping jobs at once.  I'm pretty obsessed here!

Best part?  It makes smoothies.  It comes with 4 mugs, so everyone in the family can have one.  Well, Gabby takes sips of mine.  We each like different ingredients in our smoothies, so we can mix them all up quickly and still have our favorites.

The girls love to help me add fruit to their cups and pour the milk.  It's a great way to teach them how to measure and whatnot.

We have many favorite combos, but here is our top one right now!  It has been named Very Berry Mango.  It is pretty, pretty, pretty good. (Like my Curb Your Enthusiasm reference?).

Here's what you need.  This is portioned for one Magic Bullet cup.  Multiply for a regular blender!

• 1/3 cup yogurt.  I adore Stonyfield Banilla.  Here's a coupon to try it.
• 1/2 banana, frozen or fresh
• 1/3 cup blueberries
• 1-2 whole strawberries
• 3-5 raspberries
• 1/3 cup mango, frozen or fresh
• 1/3 vanilla almond milk
• 1 tablespoon flax (not needed, but I like to add extra fiber where I can!)
• 2 ice cubes

Mix it up!  

You might need to add a bit more milk or a splash of water to get it going. 

I don't know how those little bellies drink those big cups!

 Want to win your OWN Magic Bullet?  Enter my giveaway here, by 7/31.

Breakfast fun for the kids!

Tonight was one of those nights where I had no ideas for dinner.  When that happens, it's brinner time!  AKA: breakfast for dinner, if you didn't watch Scrubs.  Shame on you, by the way!  It was an amazing show!

I realized that we were out of pancake mix, so I came up with a new idea for the ladies.  When I was in college, my roommate Kim made these eggs she called "bird's nests" and they were so amazing.  You get toast and eggs in one pop! 

This is a great meal to have your kids help with! 

Here's what you need (pretty self explanatory...):

• Bread
• Eggs
• Butter
• Cookie cutter
• Keep the shape simple.  We tried a hand and it was a mess.

 Simple steps

1. Butter the toast on both sides
2. Cut a shape out of the middle with a cookie cutter.  
3. Add both to a pan over medium-high heat.  Make sure to spray it!
4. Crack an egg in the middle of the toast.  Season with S + P.
5. Flip after 2-3 minutes

Voila!  We use the shape to dip.  The girls love some dippy eggs right now!

What's your favorite brinner meal?

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.

Easy peasy guacamole

I love avocado, especially in the warmer months.   Something about summer and guacamole outside is the perfect combo, don't you think?

I have posted a guac recipe before, but I thought it is a great time to get people read for May 5!  Or when you have a BBQ, make this and you'll be loved by everyone.   You can buy your chips, or make these quick and easy ones.  Once you start making your chips with corn tortillas at home, store bought chips will taste super salty.  My favorite tortillas are Mission Extra Thin corn, they make the best chips.

Ingredients: (double for a party!)

• 1 ripe avocado
• 1/2 lemon or lime (for juice)
• Mrs. Dash's Fiesta Lime or a packet of guacamole seasoning (by taco seasonings)
• 1 cup cooked peas 
• 1/4 cup onion, finely chopped
• Jalapeno pepper, to taste, chopped
• 1-2 Roma tomatoes, chopped

I know a lot of people are weary to use the peas, but it bulks up the guac and you can barely taste them.

Directions:

1.  In a food chopper or blender, add: avocado, peas and citrus juice.  Blend until smooth.
2. Scoop into a bowl, mix in peppers and onion.  Season and mix well.
• You can also add 1/4 cup Greek yogurt to make a thicker dip 
3. Top with tomato

 You know what else goes great with this dip?  My margaritas! Click here for the recipe.

Now you are ready for Cinco de Mayo!

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.

Recipe: Super green smoothie!

New camera, still horrible foodie pics.  Obviously it's the operator!

I must admit, I am addicted to Pinterest.   Who isn't these days?  My favorite find by far is this green super smoothie.  There are a few different variations and I have made a super recipe of the best of each recipe.

I am a huge fan of coffee, but I also hate to eat breakfast.  Actually, I love breakfast, but by the time I get the girls' food ready and they are eating, Gabby needs something and yada yada, its 11:00 and I'm still hungry.  If I drink coffee, then I feel nauseous.   It's a bad cycle!  Once I started making this smoothie, it not only wakes me up like coffee, it makes me feel great until I have a chance to eat.  No joke, that is usually 2:00 during naptime. 

Don't be intimidated by the amount of spinach or the Greek yogurt.  It truly tastes like a shake. 

Ingredients

• 3 cups (handfuls) of spinach.
• Quick tip: I buy the huge boxes of organic spinach and freeze it in bags.  Much easier and it freezes great!
• 2 bananas (frozen is best)
• 1 tablespoon of peanut butter
• 1/2 cup fat free Greek yogurt
• 1 cup Almond Milk (vanilla flavor is best)
• I love Silk.  Go to their Facebook page for a $1 off coupon!
• 1 teaspoon of agave nectar (or any sugar you like...Splenda works too)

Blend it up! If it ends up really thick, add some water or more Almond milk.  For me, it took making it 2-3 times to find what I like.  Take this as a base and make it into what you like.  It's definitely a meal in itself and great for on the go!

Two biggest fans of this smoothie?  The ladies.  We even have a smoothie song. 

Don't you love the bed head?

Mmm Mmm, try it and I promise you will become a believer.  It's a great way to start your day in a nutritious way! 

DIY baby food: mash it up!

Before I had kids, I just figured making your own baby food was a daunting, impossible task.  Think again!  Once you get the hang of it, its quick and easy.  I use the ice cube method and I love it.  My favorite trays are the silicone cube trays you can find at the store now.  They are a buck or two more, but so much easier to freeze with and they make perfect 1 ounce cubes.  A perk to making your own baby food is you know what you are feeding your child. I have tasted that jarred stuff and it has no flavor! Also, you would not believe how much money you are saving.  The way Miss Gabby eats, we would go through eight or more jars a day!

The first part of this series is all about the mashables.  You don't even need to freeze these, just mash the food up before it's time to eat.

My favorite mashables:

• Bananas
• Sweet Potatoes (cooked)
• Avocado

Bananas

• Pretty self explanatory, just peel and mash with a fork.  I like to serve with a scoop of rice cereal or oatmeal 

Sweet Potatoes

• Wash and microwave for 3-4 minutes each.  Don't forget to poke them with a fork!  
• Let cool for a few minutes and then scoop out the insides.
• Mash with a fork.  
• I usually mash enough for 3 days, so about 2 potatoes.  They are great with mashed bananas.  
  

Have you tried to make your own food?  What are your favorite combos to make?

Valentine's Day dessert!

I discovered this recipe last year and made it for a quick chocolate fix while I was pregnant.  I thought I would re-post for anyone looking for a simple dessert recipe for their special someone on Valentine's Day.  

The first recipe is from the February 2011 Woman's Day Magazine (don't look at the nutrition info... just tell yourself its fat free).  Who knew molten cakes were so easy to make!

(I tried to make it look pretty....)

4 Tbsp unsalted butter, plus some for ramekins*
1 Tbsp flour, plus some for ramekins
1/3 cup bittersweet choc chips (I used semisweet and it was fine...I am going to try peanut butter chips next!)
1 large egg, plus one yolk
2 Tbsp sugar

*It calls for 2- 6oz ramekins, which I don't have.  I used Pyrex 1 cup glass dishes and those worked great! 

1. Heat oven to 450 & butter/flour 2- 6oz ramekins
2. Heat butter & chocolate in the microwave in 20 second intervals until melted (I would say about 1 minute)
3. Use a mixer and blend eggs & sugar until smooth, add chocolate mixture and flour
4. Pour into ramekins and bake until center is jiggly (8-10 minutes).  Let stand about 1 minute and run knife around edges.
5. Invert onto a plate.  No, this is NOT easy at first.  Also, dont put the ice cream (which you must have with this!) on the plate BEFORE you do this.  It's easier to put the plate on top, then flip.  Trust me.

Enjoy!  This is making my mouth water... I may have to make this sometime soon. 



Once again, this is from Woman's Day Magazine, not an original recipe! 

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? 

Recipe: Turkey chili

I love winter because of all of the warm comfort food.   Chili is my favorite because you can freeze it or eat leftovers for a week.  Since we rarely eat beef, I always use turkey for my chili.  It's super simple and great paired with cornbread (Jiffy!) and a cold beer.  If you want to step it up a notch, make these amazing corn fritters.

Photo Credit (I do have a new camera now, so look forward to more quality pics soon!)

Ingredients:

• 1 package of ground turkey
• 2 cans of chili beans (mild or hot)
• 2 cans of chili ready tomatoes (Red Gold are the best!  Especially since they are Michigan tomatoes!)
• 1 small can (5 oz) of tomato paste- not necessary if you like a thinner chili 
• 1 medium onion, chopped
• 1 jalapeno (or half green pepper) chopped
• 2 packets of Chili seasoning (I usually use 1.5 packs)
• 1/2 teaspoon Cumin & 1 teaspoon chili powder
• Macaroni noodles to serve over
• Toppings (all optional): cheese, sour cream, Fritos or crackers

I am horrible about writing my recipes down, so I am going by memory here!

Directions:

1. In a large pot, heat 1-2 tablespoons of oil (medium heat).  Add onion and jalapeno and cook for 2-3 minutes.  You just want to soften the onion.  Add turkey and brown.  I spice with cumin &chili powder here.  
2. Once browned, add tomatoes and beans.  Stir and bring to a simmer.  Next add one packet of chili seasoning.  Cook for 15-20 minutes and check flavor.  If you need more seasoning, add here.  
3. Start macaroni noodles now.
4. Add tomato paste and cook as long as you like.  This can simmer all day or be eaten now!

I top mine with everything: jalapenos, sour cream, chives/red onions and cheese.  I think the chili mac style is a Michigan thing, people in Wisconsin thought I was crazy!

This is just a base.  You can mix it up as you like.  Here are some variations I make:

• Add one can of chili beans and one black beans.  Add a small can of green chiles and 1 cup frozen corn.  Perfect tex-mex style chili.  To make it really hot, add a chipolte in adobo sauce.
• Instead of macaroni noodles, make it with spaghetti.  Or you can bake it with cheese in the oven like a casserole, topping with cheese and fritos. 
• Substitute turkey for beef.  After browned, add half of a beer and simmer.  Only add one can of beans and tomatoes.  The beer will cook out, but add some flavor.
• To make vegetarian: add corn, zuchini, carrots, green pepper and a jalapeno.  If you want the meaty flavor added still, use veggie crumbles.  You really can't tell its missing anything!

How do you make chili?  I find every family makes it different!

Recipe: Tasty turkey meatballs

Ricky is known for his meatballs in our family, but sometimes I just want a simple (and healthier!) alternative.  I was browsing through Fitness magazine last month and I saw a recipe for Turkey Meatball Minestrone that I had to try.  It called for frozen turkey meatballs (which are horrible!) and I knew I should just make up a batch.

These are super easy and realllly tasty.  I promise, I'll share the soup recipe too.  It is absolutely perfect for the cold upcoming months.

Here's what you need:

• 2 packages of turkey meat: 1 plain and 1 spicy Italian sausage links(or sweet)
• 1 cup chopped green peppers, 1 medium onion (I throw in a chopper and then drain in a strainer)
• Italian seasoning, salt & pepper
• About 1 cup of bread crumbs (Italian are best), I usually start with 1/2 cup and add more as needed
• 2 eggs
• 1/2 cup Parmesan cheese, or any Italian you like 
• 2 cloves of garlic

These are super easy, you will be amazed!

1. Preheat your oven to 375
2. Chop onions and green peppers by knife or in chopper.  I like to put them in a strainer and try to get out any extra juices.
3. In a large bowl, remove sausages from casing and combine turkey.  Mix together with your hands (take off those rings!) and add green pepper/onion mixture.  Add seasoning to taste (I like a ton, so I use about a tbl of Italian seasoning)
4. Keep mixing and add eggs, cheese and breadcrumbs.  Don't be afraid to get messy!  Once it looks almost like a meatloaf consistency, you know they are done.  **Ricky likes to make up a little meatball in a skillet to taste the seasonings before he cooks them all up...he's so clever! 
5. Take a cookie cooling rack and place it on top of baking sheet.   You may need 2-3 if you have enough, otherwise you can just rotate once one batch is done. 
6. Roll up the meatballs in about a quarter sized ball.  If you are planning on trying them in a soup, make them smaller
7. Bake about 12-15 minutes.  Just watch until they are golden brown.  

Here's what they look like on the rack, pre-cooked

Enjoy!  They are great with pasta recipes, in subs and soup.  I freeze this batch into about 3 bags for different meals.

MYO Tortilla Chips!

 

Note: Watch these super close, they burn!  (see those few toasty ones)

After making my own tortilla chips, I seriously doubt I will buy them again, unless I'm in a time crunch.  Baked chips are SO good and much healthier than their fried alternatives.  Here are the easy steps.

1. Buy corn tortillas.  Super cheap, you can usually get 16-20 for less than $1.50
2. Preheat oven to 425
3. Cut each tortilla into 6 chips (cut in half, then 3 out of each half)
4. Place a cooling rack on top of a cookie sheet, then add a single layer of chips
• This technique helps them get crispy on both sides, no flipping needed!  
5. Spray with Pam and a sprinkle of salt
6. Bake 5-8 minutes.  Watch closely!
7. Tada!  You have crispy chips.  Store in a ziploc bag for 1-2 days.

I'm known for my turkey nachos.  I would say they are 100% better with these chips!

Try them!  I'm sure if you ask nicely, I can share my nacho recipe!

If you are tailgating this weekend (Go Bucky!), make my guac too...here's the recipe

Recipe: Chicken fajita pizza

In our house, we have established a "pizza Friday".  We make pizzas and watch a movie.  Now that Ricky has a new job, it's nice to have him around for the movie night too!  I had a ton of leftover chicken last week and I accidentally made this amazing pizza.  Don't you love when that happens?!  The best part of this is most items are always stocked in the fridge or pantry. 

Notice the pizza was half gone by the time I snapped the pic.  I was HUNGRY!

Ingredients

• 1.5 cups leftover chicken, sliced or shredded
• 1 bell pepper, any color, thinly sliced
• 1/2 red onion, thinly sliced
• 1 package of 4 cheese Mexican (or I did 1 cup Co-jack + 1 cup pepper jack)
• 1 packet of Fajita seasoning, splash of water or stock
• 1 cup salsa (more or less for taste)
• 1 container of pizza dough (I love the Meijer brand, its super crispy!)
• Optional toppings: green onion & cilantro

Directions

1. Preheat oven @ 400.  Reheat chicken in microwave for about 1 minute.  Add a splash of water/stock and fajita seasoning.  I did not use the whole packet, just eyeball how much you want.  Add more water/stock if necessary.
2. Spread out dough.  Add salsa as the pizza sauce.  Top with peppers, onions and chicken.  Spread cheese evenly and bake for 10-15 minutes.  After baking, top with green onion & cilantro, if wanted.

SO easy and delish!

We made this pizza and a BBQ chicken pizza.  Great way to use up leftovers and a switch up from plain pepperoni pizza.

You should make tonight a pizza night!  

Quick tip: Roasting fruit

When I think of roasting produce, I think mostly of veggies.  I love roasted root veggies, peppers or garlic.  Earlier this summer I was reading an article in a local magazine and they were talking about roasted strawberries.  How could I not have thought of that?  Since then, I have been trying new combinations and I am addicted.  It's so easy to roast anything- basically cover in foil and roast at 400 degrees until soft.

Today I tried something new: roasted mangoes.  I got the idea from Food Network this weekend, but I decided to make my own variation.  I love the mango vinaigrette at Qdoba and I figured I could make my own variation.

(Of course I forgot to take photos....)

All you do is cover a mango in foil and roast for 20ish minutes at 400.  You are just looking for the mango to be shiny and soft.  Let cool and scoop out the insides into a chopper. 

Quick & Easy Vinaigrette

• 1 small handful of cilantro (or parsley for the cilantro haters)
• 1/4 cup EVOO
• 1/8 cup vinegar (I like red wine or apple cider)
• 2 roasted mangoes + 1/2 cup of pineapple chunks
• Salt & pepper to taste
• 1 jalapeno, seeded
• 2 tablespoons of agave nectar or honey

1. Blend together and add more oil & vinegar, if too thick. 
2. Cool in fridge and enjoy with salads or chicken!

I was seriously licking the spatula, I loved it!

With roasted strawberries, you can do this same recipe with some simple swapouts:

• basil instead of cilantro
• 1/4 cup green pepper for the jalapeno
• Balsamic vinegar for the apple cider

Note: This is another perfect way to use reduced produce from the store.  They always have strawberries and mangoes at our Meijer.  I usually chop and freeze them for smoothies for the twins, but this is a fun new way to dress up summer salads. 

Do you have any new ideas for light, summer cooking?! I would love to hear them!

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!

Mmmm Mondays: Spinach & Feta dip

Okay, once again no foodie photo awards...you get the idea though :)

This is my favorite dip to make with crackers or veggies.  I tend to take it to a lot of gatherings, as well.  Its super easy and most of the ingredients are always on hand.

Ingredients:

• 5 oz of fresh spinach (just eyeball half of a store bought bag)
• 1/2 cup feta (any variety.  I really like the Mediterranean type)
• 1/2 cup sour cream (or fat free Greek yogurt)
• 4 green onions (they add great flavor, I would add them even if you dislike them usually)
• 1/2 cup low-fat cream cheese
• juice of 1/2 lemon
• Salt & pepper to taste

1. Steam spinach for 1-2 minutes to soften.  Strain and squeeze as much water out as possible.
2. Mix everything together in a food processor or blender.  Add salt, pepper and lemon juice.  Chill and serve with crackers (Wheat Thins or Ritz are best!) or veggies

So quick and easy, enjoy!