#282: Three Cheese Stuffed Shells

I love the Pioneer Woman, I really do.  Her recipes are fantastic, delicious and funny!  So when I came across this recipe I knew I wanted to try it.  But I also knew I could make it easier and quicker by substituing some ingredints  (sorry to mess with perfection Ree!)  Mine was more like 2 cheese stuffed shells since I omitted one of the grated cheese.   I thought that might be pushing it with my non-cheese loving husband.   I'll admit I was a little leary of serving this one to him.  I was afraid I was going to have to bring the shells to work and start handing them out because he wasn't going to eat them.  BUT he very happily proved me wrong and had seconds!!  We are going to reheat the leftovers for dinner in a few nights too...very good sign for this house!!  These gets 4 stars from this family!

8 ounces, weight Jumbo Pasta Shells
30 ounces, weight Whole Milk Ricotta Cheese (I used part skim)
8 ounces, weight Parmesan Cheese, Grated, Divided (I omitted)
½ cups Grated Romano Cheese
1 whole Egg
12 leaves Basil, Chiffonade (I used dried basil.  I was being cheap!  Not nearly as good I know!)
2 Tablespoons Minced Parsley
Salt And Pepper, to taste
2 Tablespoons Olive Oil (I omitted)
½ whole Medium Onion, Chopped
5 cloves Garlic, Minced
½ pounds Italian Sausage (I used ground turkey)
½ cups Red Wine (I omitted) 
2 Tablespoons Minced Parsley
Instead of the following, I used jarred spaghetti sauce:
1 whole 28 Ounce Can Crushed Tomatoes
1 whole 15-ounce Can Crushed Tomatoes
2 Tablespoons Sugar
½ teaspoons Salt

Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.  Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for a minute or two.

Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally. Check for seasonings; can add crushed red peppers if you like a little heat.

In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined.

To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan.  (Obviously you can tell that I skipped this step.  We didn't need the extra calories!) Bake at 350 degrees for 25 minutes, or until hot and bubbly.

#281: Elegant Fruit Bliss

I'm always on the lookout for fruit dishes that my family and I will eat.  I came across this recipe and decided to give it a try with a few changes.  Overall, we really enjoyed this.  I cut back on the honey but it was still plenty sweet to me!  I didn't think this was anything super special, but if you are looking for a slightly different twist on fruit salad, this is a nice one to try. 


1 medium cantaloupe, peeled, seeded and cubed
2 large navel oranges, peeled and sectioned (I omitted)
2 cups cubed fresh pineapple
2 medium kiwifruit, peeled and sliced (I omitted)
1 cup green grapes (I omitted)
1 cup red grapes
3/4 cup peach or apricot nectar (I used apple juice instead)
1/4 cup honey
2 tablespoons lemon juice
2 tablespoons balsamic vinegar

In a large bowl, combine the first six ingredients. In a small bowl, whisk the peach nectar, honey, lemon juice and vinegar; drizzle over fruit and toss to coat. Chill until serving.

#280: Banana Muffins

I have about a dozen frozen over-ripe bananas in my freezer, so the girls are going to take some form of banana bread to school to share with their friends this week.  I found this recipe online and figured I'd give it a try.  These are SUPER moist and I can't wait for the girls to try these for breakfast tomorrow.  YUMMY!

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted
I also added about 1/8 c chocolate chips (since we had some left in the pantry)

Preheat oven to 350 degrees F.  Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.  Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.  Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

#279: Toasty Deli Hoagie

We are not a sandwich eating family.  I love sandwiches, but I am the minority.  So when I found this recipe I figured we'd give it a try and see if I could convert the girls to "my side."  :)  Brian basically ate roast beef and bread.  The girls had deli meat, cheese and mayo.  I however, made this closer to the original recipe...and I LOVED it.  I'm already looking forward to lunch tomorrow.  My goal of converting the girls was pretty much unsuccessful, but this was so good, I really don't care.  Seriously, this is 100 times better than one from Subway.  (Sorry Subway!) 
PS...don't make this on the day that you decide to start counting calories.  Do you know how many calories are in ONE piece of salami??   I had to omit it from my sandwich!  I love salami too. 

1 loaf French bread (we used brat buns)

2 tablespoons mayonnaise
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 pound thinly sliced deli smoked turkey
1/2 pound thinly sliced deli ham
6 slices hard salami (I omitted)
1 medium sweet yellow pepper, julienned
1 small red onion, thinly sliced
1/2 pound sliced provolone cheese (I omitted)
1-1/2 cups guacamole  **see note below

Cut French bread in half lengthwise; place cut side up on a baking sheet. Bake at 350° for 4-5 minutes or until toasted.
In a small bowl, combine the mayonnaise, lemon juice and garlic; spread over bread bottom. Layer with turkey, ham, salami, pepper, onion and cheese. Bake for 7-8 minutes or until meat is heated through; broil 3-4 in. from the heat for 3 minutes or until cheese is lightly browned. Spread guacamole over bread top; place over cheese. Cut into six slices.

**If you are only making one sandwich, Wholly Guacamole sells single serving 100 calorie packs**

#278: Sour Cream Pancakes

I love weekends because I can make breakfast for the girls and try out new recipes on them.  I found a recipe for Silver Dollar Sour Cream Pancakes in my Kraft foods magazine recently.  It uses very few ingredients and I had them all on hand, so we made this today.  These were a big hit with Allison.  I made a half batch and there are none left!  Allison says, "These are GOOD."  :) 

2 eggs
1 c sour cream
1/3 c flour
1 tbsp sugar
1/2 tsp baking soda
1/4 tsp salt

Beat eggs in a medium bowl with a whisk until well blended.  Stir in sour cream.  Add remaining ingredients; stir just until moistened (do not overmix). 

Heat a large skillet on medium heat.  Spoon 1 tbsp batter into skillet for each pancake; cook 2-3 min or until bubbles start to form on tops and bottoms are golden brown.  Turn.  Cook 1-2 minutes to brown other side. 

#277: Grilled Chicken and Peaches

Not a very pretty picture...sorry!

The original recipe that I found was for Chicken, Peach & Bell Pepper Skewers, but I needed to get dinner on the table fast, so we just grilled the chicken and peaches in large pieces and didn't bother with the skewers (I was also out of peppers).  The girls and I were the only ones to try the grilled peaches and got a big thumbs up from Allison and I.  We all enjoyed this recipe, but next time I would let the chicken marinate longer.  I didn't read the recipe ahead of time so I didn't realize it was supposed to marinate up to 2 hours...ours marinated about 5 minutes.  :)  It was still really good though.  I'd definitely make this again.

2 Tbsp Dijon Mustard

2 Tbsp Honey
2 Tbsp Cider Vinegar
2 Tbsp Olive Oil
1 Tsp Salt
1 1/2 Lbs Chicken Breasts, cut into 1 1/2 inch pieces
2 Peaches (firm, but ripe), cut into 1 inch pieces
1 Bell Peppers, cut into 1 inch pieces

Place the first 5 ingredients in a large bowl and whisk to combine.  Add the chicken, peaches and bell pepper pieces to the marinade and toss to coat.  Marinate covered in the refrigerator up to 2 hours.  Grill skewers on medium-high heat for 6 minutes, turning halfway through.

#276: Crockpot Ravioli Casserole

The name of this recipe is very misleading.  There are no ravioli in this recipe at all.  :)  Brian says it should be called spaghetti with meat sauce.  Basically, that's exactly what this is. 
I liked this, but would probably only give this 3 1/2 stars.  Brian however had seconds and is saving the leftovers for lunches (great sign!).  I really give this lower stars because I can make spaghetti w/meatsauce in a pan and not take as long to cook.   It is good though. 

1 1/2 lbs. lean ground beef (I used 1 lb ground turkey)

1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 can stewed tomatoes (I substituted 1/2 jar spaghetti sauce)
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper
10 oz. frozen spinach, thawed (I omitted)
16 oz. bowtie pasta, cooked  (I used penne since we had that on hand)
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low. (In my opinion this is too long!  I added my meat cooked and frozen and after 5 hours it was starting to stick and burn a little on the edges).  Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. (I also didn't have to cook this any longer.  I just mixed the cooked pasta and cheese into the meat mixture and combined).

Guest Post by Allison: Yogurt Sticks

Allison made "Yogurt Sticks" for dessert for her and Chloe tonight.  Below you will find her recipe (courtesy of PBS Sprouts) and comments.

"You have to have some yogurt.  Then stick the spoon through and put it in the freezer.  Then it's done."

Review: "These were good.  I liked them because we made them out of yogurt.  Chloe thinks it's ice cream."

The real recipe:
Small Danimal Yogurt Cups
Plastic Spoons or small popsicle sticks. 

Poke the spoons through the lid of each Danimals cup.  Freeze until firm.  When ready to eat, peel off the lid, pop out of the container and enjoy. 

#275: Kitchen Sink Cookies

Do you like crunchy, crispy large cookies?  Who doesn't right?!  Well if you are one of those cookie lovers, then you NEED to try this one.  There were several left over from Chloe's birthday party and I could have sent them home with her Uncle "Cheesehead" Mike (sorry Mike!), but decided to save the extras and send to her to share with her friends at school on Monday.  (Let's be honest, I figured if I saved them for school I wouldn't have to make something else tomorrow...aka lazy!) 

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light-brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 package (12 ounces) semisweet chocolate morsels
2 cups shredded coconut (I used about 3/4 c and no one could tell they were in it)
1 1/2 cups old-fashioned oats
1 1/2 cups mixed jumbo raisins (I omitted)

Heat oven to 350 Degrees F. In a large bowl, beat butter, granulated sugar and brown sugar on medium speed. Beat in eggs, one at a time. Beat in vanilla. On low speed, beat in flour, baking powder, cinnamon, salt and nutmeg.

Stir in chocolate morsels, coconut, oats and raisins. Drop batter by 1/4-cupfuls onto ungreased cookie sheets (parchment paper worked fabulously), about 2 inches apart. Press to flatten. Bake at 350 Degrees F. for 25 minutes or until light brown around edges. Transfer to wire racks to cool completely.  (Watch these cookies!  If you don't make them as big as they are supposed to be they naturally won't take as long to cook.  Ask me how I know!)

#274: Baked Ziti

Looking for an easy meal to make and able to prepare ahead of time?  Then look no further because this is the recipe to make.  I made this 2 days before our birthday party and just had to pop it in the oven for about an hour the day of the party.  It was really yummy too and went over very well!!  (With my additions/changes of course).  :)   PS...if you forget to take a picture of your meal and realize it as it's almost gone, I strongly suggest not yelling "stop eating the ziti!" because people naturally assume something is VERY wrong with it.  Nope, nothing wrong with the ziti, just a crazy lady needing to get a photo.  A very crazy lady. 

1 pound dry ziti pasta

1 onion, chopped (I omitted)
1 pound lean ground beef (I used ground turkey)1/2 lb bulk italian sausage (out of casings)
2 (26 ounce) jars spaghetti sauce
I also added crushed red pepper and some minced garlic to my sauce6 ounces provolone cheese, sliced
1 1/2 cups sour cream (I omitted, see next ingredients below)15 oz low fat ricotta
1 egg
1 tbsp dried parsley
1/4 c grated parmesan cheese
salt and pepper

6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.  In a small bowl combine ricotta, egg, parsley, parmesan cheese, salt and pepper.  Mix until well combined.  Set aside. 

Meanwhile, in a large skillet, brown onion, italian sausage and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

Preheat the oven to 350 degrees F.  Pour a little bit of extra spaghetti sauce on bottom of 9x13 pan until lightly coated.  Layer as follows: 1/2 of the ziti, Provolone cheese, ricotta mixture, 1/2 sauce mixture.  Then Combine the remaining ziti with the remaining sauce mixture and pour over the top of the baking dish.  Top with parmesan cheese then mozzarella.  

Cover with foil and bake for 30 minutes.  Uncover and bake an additional 10 minutes or until cheeses are melted and lightly browned.  

#273: White Chocolate Lemon Truffles

My friend Jen found this blog/recipe and sent it to me to try.  (Thanks Jen!)  Of course I was happy to oblige and try these truffles for her.  The recipe says to let it set in the fridge for 2 hours and then roll into little balls.  Well after four hours, I gave up on trying and went to bed.  My mom (who was visiting that night) helped me out by rolling them the next day when they finally firmed up enough to hold a shape.  She said they were a bit sticky and more work than she would have liked so she wouldn't necessarily make these again.  However, these little chocolate lemon balls are addicting and I could easily see making this again.  In fact, they practically melt in your mouth so you eat several at a time.  :)  NOT talking from experience here!! 

1 cup white chocolate
5 Tbsp. unsalted butter
3 Tbsp. heavy cream
pinch salt
1 tsp. lemon extract
Powdered sugar, for dusting
Yellow food coloring if desired

Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth.  Stir in salt and extract. (You can also add a few drops of yellow food coloring to make these brighter/more yellow).  Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.  With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with powdered sugar to coat.  Store covered in the fridge for up to one week. Freeze for longer storage.

Makes: 24

#272: Orange Yogurt Smoothie

My family was coming to spend the night and my sister suggested I make one of my smoothies for breakfast.  I knew this would be an excellent opportunity to try yet another new recipe, so I made this smoothie recipe for us to try.  We all agreed it was good, but very yogurty (yes, I know that's not an actual word!).  Although we enjoyed this, I think there are other healthier, fruity smoothies I'd rather make in the morning. 
The following recipe make a full blender of smoothie, so plan to share with several people.  :)

2 cups (16 ounces) vanilla yogurt
2 cups (16 ounces) peach yogurt
1/2 cup thawed orange juice concentrate
1/2 cup fat-free milk
2 cups ice cubes

In a blender, combine the first four ingredients; cover and process until smooth. Add ice cubes; cover and process until smooth. Pour into glasses; serve immediately. Yield: 6 servings.

#271: Spring Vegetables

I found this recipe in my Family Circle Magazine (along with scallops, but I just ignored that part of the recipe.  I had the snap peas and peppers on hand, and I love roasted asparagus, so I figured this would be an interesting new recipe to try.  I wasn't sure I was going to be a total fan of this though because the veggies were basically "boiled" in chicken broth but I was pleasantly surprised at how much I enjoyed it.  Chloe also really enjoyed the asparagus!! 

1 can (14.5 ounces) reduced-sodium chicken broth
6 cloves garlic, coarsely chopped (I used about 1 clove...6 sounded like a lot!)
1 pound sugar snap peas, strings removed
2 pounds asparagus, cut into 2-inch pieces, woody ends removed
1 large leek, rinsed and sliced (I omitted)
2 red sweet peppers, diced
1 teaspoon fresh thyme (I used dried)
2 teaspoons garlic-pepper seasoning (such as McCormick), plus more for serving (I omitted)

In a large 8-quart pot, bring broth to a simmer; add garlic and simmer for 1 minute. Add snap peas, asparagus and leek. Cook on medium-high heat for 5 minutes, covered, stirring occasionally. Stir in red pepper, thyme, 1 teaspoon of the garlic-pepper and 1/4 teaspoon of the salt. Cook, covered, 1 minute. Remove from heat.

#270: Creamy Berry Goodness

I was looking for a fruity, sweet side dish to serve at Chloe's birthday and came across this recipe at Becoming Betty.  It looked easy, it looked interesting and I figured we would give it a try.  This went over well with the women in the group and was VERY easy to make.  I'm going to make it again next weekend for my family, so we'll see if they enjoy it as much as we did today.


20 oz Frozen mixed berries
8 oz Cool Whip, thawed
32 oz non-fat vanilla yogurt
1 small package of cheesecake pudding mix


In a large bowl combine cool whip and yogurt.  Sprinkle in the pudding mix and fold in until well combined.  Stir in the berries.  Chill until ready to serve. 

#269: Homemade Hamburger Helper

Yes, my family does eat Hamburger Helper.  It was on clearance and I couldn't pass up the price.  Then I started freezer cooking and it sat in our pantry for months.  MONTHS!  So one day we finally ate it.  It was ground beef and shredded potatoes.  We ate it, we enjoyed it (it wasn't anything super special but can Hamburger Helper be "special?"), and then I figured I could easily recreate it.  So I did.  Our verdict: everyone enjoyed this!  Chloe was the only one who had a little left on her plate when she was done...but there wasn't much left. 

3/4 lb ground turkey
1 small onion, diced
1 bag refrigerated shredded hash brown potatoes
1/2 tbsp oregano
1/2 tbsp italian seasoning
salt and pepper (to taste)
1 clove minced garlic
1 tbsp olive oil
1/2 c shredded cheese (mexican blend or cheddar)

In a pan, sautee the onion and ground turkey until cooked through.  Add garlic and cook for 1 minute longer.  Remove from pan and set aside.  In the original pan, heat up olive oil and begin to brown the hash brown potatoes.  When potatoes are mostly browned and cooked through, return the cooked ground beef to the pan and mix with the potatoes.  Season the mixture with oregano, italian seasoning, salt and pepper.  Top with shredded cheese, let the cheese heat up so it begins to melt. 

#268: Strawberry Cake

I was looking for a treat for Chloe to bring to school for her birthday (yeah #2!), and I came across this recipe from Becoming Betty and I thought it would be perfect...and girly!  It was a big hit and super, super yummy! (And the first cake that I made from scratch...not from a box!)

Cake:

1 1/3 cups fresh strawberries
3 cups flour
2 tsp. baking powder
1/2 tsp. coarse salt
1/2 cup whole milk, room temp
2 tsp. pure vanilla
1 cup unsalted butter, room temp
2 cups sugar
2 eggs, room temp
4 egg whites, room temp

Frosting:

3 Tbs. strawberry puree
1 cup unsalted butter, slightly cold
pinch of coarse salt
3 1/2 cups powdered sugar
1/2 tsp. pure vanilla

Place strawberries in a food processor and process until pureed. You need about 2/3 cup pureed. Save any extra for the frosting. In a bowl, whisk together flour, baking powder and salt. In another bowl, mix together milk, vanilla and strawberry puree. In your mixer, cream butter on medium speed until light and fluffy. Gradually add sugar and beat until fluffy. Reduce mixer speed to low and slowly add eggs and egg whites until blended. With the mixer still on, add half the flour mixture and mix until blended. Add the milk mixture and mix until blended. Add the rest of the flour mixture and mix until blended, scraping down sides if you need to. Pour batter into a greased 9x13 and bake at 350 for 35-40 minutes until a toothpick comes out clean. Cool completely in pan before frosting.

Mix butter and salt on medium speed until light and fluffy. Reduce mixer to low and slowly add powdered sugar and mix until combined. Add vanilla and strawberry puree. Mix until blended. Do not overmix or frosting will get too much air in it. Frosting should be creamy like ice cream. Spread over cooled cake before serving.

#267: Mommy's Meatballs

I did take a picture of the meatballs, but do you know how un-photogenic meatballs are??? 

I took the recipe from the Meatball Sliders recipe and changed it up a little bit.  This mommy thinks she makes good meatballs!  :)  Hopefully others will enjoy it too.  I made these for Chloe's birthday parties (yes I said parties), and there might be a few less because I keep sneaking some.  The measurements for the oregano and italian seasoning are estimates because I don't measure those out. 

1 lb ground turkey
1/2 c Italian Seasoned Breadcrumbs
1 clove minced garlic
salt and pepper to taste
1/2 c milk
1/4 c grated parmesan cheese
1 tsp oregano
1 tsp dried italian seasoning

Roll into small golfball size balls and place on a well-greased cookie sheet.  Bake in a 350 degree oven for 15 minutes, turn meatballs and cook for an additional 15 minutes or until cooked through. 

#266: Crunchy Broccoli SLAW

I'm sure you notice that part of the title of this recipe (slaw) is capitalized.  That's because the previous post is very similar but is really a different recipe (one is a salad one is a slaw).  I found this recipe in my Real Simple Magazine paired with oven-fried chicken.  That recipe will probably be coming in the future as well.  I actually liked this more than the previous broccoli salad, and I wasn't sure I was going to like this with the milk (milk and broccoli don't seem to go together), but this was really good!!


1/4 c light mayo
1 tbsp cidar vinegar
1/4 c buttermilk (I used skim)
3/4 lb broccoli, chopped (or 12 oz broccoli slaw)
1 large carrot, coarsely grated
1/2 small shallot (I used red onion)


In a large bowl whisk the mayo and vinegar, salt and pepper.  Add the broccoli, carrot, and shallot and toss to combine.

#265: Crunchy Broccoli SALAD

I know I ripped this recipe out of one of my magazines, but I have no idea which one!!  Chloe is my broccoli lover, so when she saw me eating this she asked for "bokli," but was very disappointed when she realized it was not the "bokli" she liked.  :)  I guess she's not a fan of uncooked broccoli.  I however, really enjoyed this and I am also not a huge fan of this raw vegetable.  I sure liked this though!

1/3 c light mayo
2 tbsp red wine vinegar
1 tbsp sugar (I used splenda)
6 c broccoli florets, washed
1 red pepper, sliced
1/4 c sliced almonds, toasted (I used walnuts)

In a large bowl combine broccoli and red pepper.  In a small bowl combine mayo, red wine vinegar and sugar.  Pour over vegetables and toss to combine/coat.  Refrigerate.  Garnish with toasted almonds just before serving. 

#264: Cinnamon Roll Cake

Cinnamon Roll Cake....just the title makes you want to run out and get all of the ingredients to make this, right?  Fortunately I had all of the ingredients on hand so this was even simpler to make!  I made this for the girls to take to school with them tomorrow, but we had to cut into it and try it first.  2 thumbs up from all of the members of this family! :)
Yellow Cake Mix
4 eggs
¾ cup oil
1 cup sour cream

Grease a 9x13 pan.  Mix all ingredients above and pour HALF of the mixture into the prepared pan.  Set aside remaining half.

Combine:
1 cup brown sugar
1 tbsp cinnamon

Sprinkle half of the sugar cinnamon mixture over the batter in the 9x13 pan.  Add the remaining batter.  Sprinkle the remaining sugar cinnamon mixture over the top of the cake batter.  Use a butter knife to swirl the cinnamon sugar into the batter.  Bake at 325 degrees for 30-40 minutes. Let cake cool 10 – 15 minutes before icing.

Cream Cheese Glaze
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
4-5 tablespoons of milk

While the cake is cooling, beat together cream cheese, butter, confectioners’ sugar, vanilla extract and salt. Slowly add milk until you reach the desired consistency. Spread frosting on warm cake before serving.

#263: Baked Mostaccoli

I brought this dish to my nephew's birthday party this weekend.  (Happy Birthday Dominic!) I didn't have much time to prepare/cook something and this was quick and easy to make.  I thought it was good and infact, probably going to make it again in the very near future.  :)  I made a few adjustments though:


8 ounces uncooked mostaccioli (I used 16 oz)
1-1/2 pounds ground beef (I used 1.25 lbs)
1/3 lb ground Italian Sausage
1/2 cup chopped onion
1 garlic clove, minced (I used more like 2 or 3)
1 can (28 ounces) diced tomatoes (I used 15 oz petite diced)
1 can (8 ounces) tomato sauce (I omitted)
1 can (6 ounces) tomato paste (I omitted)
1 can (4 ounces) sliced mushrooms (I omitted)
1/2 cup water (I omitted)
1 to 1-1/4 teaspoons salt
1 teaspoon sugar (I omitted)
1 teaspoon dried basil (I used about 2 tbsp)
46 oz spaghetti sauce
1/8 teaspoon pepper
1 bay leaf
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese


Cook mostaccioli according to package directions; drain and set aside. In a large saucepan, cook beef, sausage and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain.


Stir in the tomatoes, spaghetti sauce, basil, salt, pepper and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.  Discard bay leaf. Stir in mostaccioli. Spoon half into a 13-in. x 9-in. baking dish. Sprinkle with mozzarella cheese; layer with remaining meat mixture. Sprinkle with Parmesan (and more Mozzarella) cheese.


Cover and bake at 350 ° for 30-35 minutes or until heated through. Let stand for 5 minutes before serving. Yield: 10-12 servings.

#262: Marinated Chicken

I've been holding onto this recipe for quite a while now, and we finally took the opportunity to try it.  It's a very easy marinade to make and then freeze with the chicken soaking in it.  Our family enjoyed this chicken dish as well and we will definitely be making it again.  I was afraid the maple syrup would be a little too sweet for this, especially since we use imitation maple syrup, but it wasn't overpowering at all.  In fact, until I started writing this blog, I forgot it was even in there!  The original recipe suggested placing in the crockpot or baking in the oven, but it's grilling season, so why make more of a mess for yourself?!

1 lb boneless skinless chicken breasts
1 garlic clove, minced
1/4 cup liquid sweetener (honey, maple syrup, agave)
1/4 cup soy sauce

Mix together liquid sweetener, garlic and soy sauce and pour over chicken that has been placed in a resealable freezer bag.  Seal bag, trying to remove as much (if not all) of the air.  Squish bag to combine marinade with the chicken.  Freeze until ready to use (just let it defrost in the fridge overnight for a day or two). 

#261: Apple Green Bean Saute

I love finding new veggie side dishes to prepare with our meals.  I like the idea of this one because you didn't have to precook the green beans like most recipes call for.  Next time I'll start sauteing the green beans first before adding in the apples though.  The apples got super soft, and although I enjoyed it, I think it would have been good if they had a slight crunch to them as well.

1 pound fresh green beans, trimmed
1 large apple, peeled and chopped
1 tablespoon canola oil
1/2 cup chopped walnuts
1/2 cup honey (this is a lot...I added about about 2 tbsp at most!)
1 tablespoon sesame seeds, toasted


Directions
In a large skillet, saute beans and apple in oil for 3 minutes. (I cooked the apples for more like 6 or 7 minutes then added the rest of ingredients at the end).  Add walnuts; cook and stir until vegetables are crisp-tender. Stir in honey and sesame seeds; heat through.

#260: Grilled Honey Chicken

I wasn't sure I was going to be able to pull this one over Brian.  It has honey in it, and if you ask him, he doesn't eat honey.  But it was mixed in the marinade so it was well disguised!  Anyhow, this was a great basting mixture that we all loved.  Best of all, this was SO easy to prepare! 

1/2 cup ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 1/2 pounds boneless, skinless chicken breasts
kosher salt and pepper


Heat grill to medium-high.  In a small bowl, combine the ketchup, honey, and Worcestershire sauce. Set aside.  Season chicken with ¼ teaspoon each salt and pepper.  Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, basting with the ketchup mixture during the last 2 minutes.

#259: Meatball Sliders

I was hungry and I really wanted to eat this...otherwise I would have let the cheese melt more before taking this photo. 

I have never wanted to eat a meal as much as I wanted to eat this one!!  I made this on Sunday so it would be ready for us to eat later in the week (I was going to freeze the meatballs), but I was so excited for this one that we rearranged our menu so we could eat it right away!  If you are not familiar with Ree from the Pioneer Woman you have to check out her recipes/website.  I have not been disappointed by any of her recipes yet! 

I baked my meatballs so it would be healthier and they still turned out supper yummy!  This was delicious.  The only thing I would do differently next time is to jazz up the meatballs a little more with some more seasoning...I'll have to work on that! 

Chloe didn't eat much at all tonight (she's so finicky with her meals.  One day she eats a ton, the next day hardly at all), but Brian, Allison and I sure enjoyed this one.  I was hoping there would be enough left over for dinner tomorrow too, but I guess Brian's going to get lucky and have leftovers for lunch.  This is definitely going into our dinner rotation again.  In fact, it just might be what I make/serve for one of Chloe's birthday parties, and it might be what I have Brian make for me on Mother's Day.  (Okay really, I'd probably rather have Chinese food or tacos from Fiesta...no, really tacos from La Magdelena but since that's near Chicago, that's not going to happen...but this is much healthier anyways!)

1 pound Ground Chuck Or Ground Beef (I used ground turkey)
½ cups Panko Or Other Bread Crumbs
1 clove Garlic, Minced
½ teaspoons Salt
Freshly Ground Black Pepper
½ cups Milk (I used skim)
2 Tablespoons Olive Oil (I omitted b/c I baked the meatballs)
½ whole Medium Onion, Diced (I omitted)
1 jar (large) Marinara Sauce
12 whole Dinner Rolls (or Slider Rolls)
4 slices Provolone Cheese, Cut Into Four Wedges Each (I used shredded mozzarella)

The meatballs (made w/ground turkey) are 1 ww+ pt for 2 meatballs.  (Roll and cheese not included in points--that depends on your bread type and how much cheese you use)

#258: Spinach Blueberry Smoothie

I am a spinach snob.  If the leaves aren't perfect (and relatively small), I won't eat it.  I waste a lot of fresh spinach.  So today I figured I'd save some of those unappealing leaves and throw them into my next smoothie.  I googled spinach smoothies and found this one (which I altered a little only because I didn't measure anything out!).  I liked this...in fact, Allison liked it too!!  I'm also having it again for breakfast tomorrow, so that's always a good sign!  And nothing beats getting several servings of fruits and vegetables in at breakfast!


1 banana
a big handful of spinach leaves
1/2 cup frozen blueberries
1/2 c non-fat vanilla yogurt
splash of skim milk

Combine all ingredients, and blend until smooth.  Serve with a straw so you don't walk around all day with little bits of spinach and blueberries in your teeth.  Even if you do drink it with a straw, I'd still suggest carrying a compact mirror with you just in case. 

#257: Spinach & Sugar Snap Pea Salad

I found this recipe on Kraft Foods, and although I did enjoy it (and taking it again for lunch tomorrow), I didn't think it was anything special.  I added some real bacon bits to this though because we all know bacon makes everything better!!  Personally some shredded cheese on top would have made it even more special/better, but I was trying to keep it as healthy as possible.  :)

Serves 4:
1 pkg. (6 oz.) baby spinach leaves
2 cups sugar snap peas
1 yellow pepper, cut into strips
1 carrot, sliced
3 green onions, diagonally sliced
6 radishes, thinly sliced
1/2 cup Kraft Light Raspberry Vinaigrette Dressing

Combine all ingredients except dressing in large bowl.  Add dressing; toss to coat.

#256: Beefy Cheesy Enchiladas

I found this recipe on a blog, and the original recipe didn't have any meat in it.  I knew I was pushing my luck with my family if I tried serving them cheese enchiladas (Brian claims to only like mozzarella....although he knowingly or unknowingly eats other types of cheese!).  So I added some ground turkey and introduced them as "enchiladas".  I LOVED this.  I would definitely make these again...however, I was the minority in this vote and the only one who enjoyed it.  :(

6 oz reduced-fat cream cheese, softened
1 c reduced-fat shredded Cheddar cheese, divided
1/2 lb ground turkey, cooked
1/3 c picante sauce or salsa
1/4 cup sliced green onions (I omitted)
6 (6-inch) flour tortillas
1 cup thick n' chunky salsa

Beat cream cheese with electric mixer on medium speed until smooth. Add 1/2 c cheddar cheese, cooked ground beef, 1/3 c picante sauce, and green onions.  Stir until well combined. 

Spread 1/6 of cream cheese mixture down center of tortilla, roll and place seam side down in 11 x 7-inch baking dish coated w/cooking spray.  Pour salsa over tortillas. Sprinkle with remaining cheese if desired. Cover with foil. Bake at 350 degrees F for 25 minutes or until thoroughly heated.

#255: Blueberry Zucchini Bread

This is one of those recipes where you HOPE your kids will like it, but you LOVE it!  Oh this is good!  Or at least I think so.  I made this for the girls to take with them to school this week...we'll see if any of the kids actually eat it though.  Allison liked it when I gave her a piece at home, but Chloe just picked out the blueberries and wouldn't actually eat any of it.  Hopefully the kids will like this.  (I found this recipe in my recent Parents Magazine).

1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. coarse sea salt
1/2 tsp. baking powder
3 eggs
3/4 cup canola oil
1 tsp. pure vanilla extract
2 cups shredded zucchini
1 cup blueberries

1. Preheat oven to 350 degree F. Lightly coat the bottoms of 4 5-inch loaf pans with cooking spray; set aside.


2. In a large bowl combine flours, sugars, soda, cinnamon, salt, and baking powder; set aside. In a separate bowl combine eggs, oil, and vanilla and mix well. Add to flour mixture and stir until combined. Gently stir in the zucchini and then the blueberries.

3. Spoon batter into prepared pans and sprinkle with turbinado sugar, if desired. Bake about 40 minutes or until golden brown and a toothpick inserted in the center of each comes out clean. Allow to cool in pan 10 minutes before removing. Serve warm or cool completely before slicing.

#254: Southwest Meatloaf

We are a meatloaf loving family.  It is so easy to make and generally low in WW points.  I found this recipe on a website/blog that posts a lot of weight watcher recipes so I figured we'd give it a try.  I was a little leery about the onions and peppers, but I can typically cut them small enough that my family doesn't notice them.  That was NOT the case with this recipe.  Even I was picking out the chunks of onion.  The girls only at a few bites and Brian claims it wasn't as bad as I made it out to be, and he IS taking it for leftovers tomorrow so that's a good sign, but I personally, will not make this recipe again.  If you like onions though, you might love this!

16 ounces ground turkey
1/4 cup yellow cornmeal
1/2 cup finely chopped onion
1/2 cup chopped green bell pepper
1 3/4 cup Hunt's chunky tomato sauce -- (one 15-oz. can) divided. see recipe
1 1/2 teaspoon chili seasoning
1 tablespoon Brown Sugar Twin (I just used brown sugar)
1 teaspoon dried parsley flakes
1/4 teaspoon dried minced garlic

Preheat oven to 350 degrees F. Spray an 8-by-8-inch baking dish with olive oil-flavored cooking spray. In a large bowl, combine meat, cornmeal, onion, green pepper, 1/4 cup tomato sauce and chili seasoning. Mix well to combine. Pat mixture into prepared baking dish. In a small bowl, combine remaining 1 1/2 cups tomato sauce, Brown Sugar Twin, parsley flakes, and garlic. Pour mixture evenly over meat loaf. Bake for 50 to 55 minutes. Place baking dish on a wire rack and let set for 5 minutes. Cut into 6 servings.

1/6 of this = 3 ww+ pts

#253: Veggie Pot Stickers

I really, really wanted to like this recipe (also found in my recent Parents Magazine).  I am not a huge frozen spinach lover unless it is in the form of spinach dip or mixed with cheese and artichokes.  But, I still figured I'd give this one a try.  Chloe wouldn't even pick hers up, and Allison just wanted to try the dipping sauce, which she did and then replied, "my tongue is burning."  These take a little effort to put together...a little more effort than I have time for!...but I couldn't get past the huge bunch of cooked spinach I was eating.  I would make these again if I had some extra time and it didn't include spinach though.  But for this recipe as is, sadly I would not make this again. 

3 Tbs. reduced-sodium soy sauce
2 Tbs. rice vinegar
1 Tbs. sugar
1/2 to 1 tsp. grated fresh ginger
16 wonton wrappers
1/2 cup frozen chopped spinach, thawed and well-drained
3 Tbs. finely shredded carrot
3 Tbs. fresh or frozen corn kernels, thawed

1. In a small bowl whisk together 2 tablespoons of the soy sauce, vinegar, sugar, and ginger. Set aside.

2. Place a wonton wrapper on a work surface. Spoon about 1 teaspoon spinach and 1/2 teaspoon each carrot and corn in the center of the wrapper for triangles or on one side of the wrapper for rectangles. Drizzle vegetables with about 1/4 teaspoon of the remaining soy sauce.

3. Bring a large pot of water to boiling. Brush the edges of the wrapper with water. Fold the corners together for triangles or fold the edges together for rectangles. Pinch the edges to seal well. Repeat with remaining wrappers and filling ingredients. Gradually add the dumplings to the water using a slotted spoon. Boil the dumplings gently for 3 minutes. Remove from the water with a slotted spoon to a serving platter, draining the water off well. Serve warm with dipping sauce.

#252: Carrot-Cake Parfait

The picture of this "parfait" does not do it justice.  I tried getting a side view photo but they all came out blurry.  Regardless, this is YUMMY!  Oh my goodness, did I enjoy this for breakfast!  Who knew carrots and raisins in your yogurt would taste so good.  I found this recipe in my recent Parents Magazine...so glad I ripped this one out!  I asked Allison if she wanted to try it and below is our conversation (yes I lied to her more than once...don't judge me!)

Allison:"What's that orange stuff?  Is that carrots?" 
Tracy: "I don't think so." 
Allison: "Is it oranges?"
Tracy: "It might be."
Allison: "Okay, I'll try it then."
And guess what?  She LOVED it.  She loved it so much, she told Chloe about it and then asked if she could have some with her lunch.  Of course she could!  :)

6 oz non-fat vanilla yogurt
2 tbps shredded carrots (I grated mine)
1/8 c raisins
1 tbsp chopped walnuts (I used about 7 walnut halves)
1/2 tsp honey
Cinnamon to taste


WW+ pts: 5 (if you use 1/16 c raisins this would be 4 pts)

#251: Chicken Marinade

No this isn't burnt...this is how I eat my chicken!  (And it was super juicy!)

We LOVED this one!  Brian took one bite and proclaimed, "This is good!"  Yeah!!  Love meals that start out like that.  I found this recipe on all recipes, and it did not disappoint!!  I love finding chicken recipes that I can put together on my freezer cooking day and just let it marinate as it freezes and defrosts.  There is a ton of vegetable oil in this recipe (most of which gets discarded), so I think I'll try to cut down on that next time.  Other than that I wouldn't make any changes...except to add in the ginger (which I now have on hand in the freezer!)

1/4 cup soy sauce

3 tablespoons honey
2 tablespoons distilled white vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground ginger (I omitted b/c I didn't have any)
3/4 cup vegetable oil
2 green onions, chopped
1 teaspoon coarsely ground black pepper

In a large bowl, mix soy sauce, honey, distilled white vinegar, garlic powder, ground ginger, vegetable oil, green onions and black pepper. Place desired meat in marinade. Marinate in the refrigerator at least 4 hours before grilling.

#250: Macaroni and Beef Skillet

If you can't tell by the "orange puree", I found this recipe in my Sneaky Chef Cookbook (Sneaky Chef to the Rescue).  As usual, no one suspected there were carrots and sweet potatoes in this.  They probably would have figured out the lentil puree had I used it (my family is used to dissecting anything I put in front of them because they know it probably has something healthy in it!). 

Well my family enjoyed this (particularly Allison!), but it wasn't anything super special.  We would definitely eat it again though.  I made the meat mixture on my freezer cooking day, then let thaw in the fridge overnight.  We made the noodles separately and added them in to the reheated meat.  This was very easy to make and prepare for dinner! 



1 tbsp olive oil
1 medium-sized onion, finely chopped
1/2 lb ground turkey
2 cloves garlic, minced
1 c orange puree (sweet potatoes and carrots)
1 c marinara sauce
1/2 c lentil puree (I was too lazy to make this, so I omitted)
1 c chicken or vegetable broth
2 c uncooked macaroni
salt and pepper to taste
Grated Parmesan, optional (I omitted)

Heat oil over medium heat in a deep skillet.  Add the onions and cook until they are slightly translucent, about 10 minutes.  Add the turkey, stirring to break up and cook until no longer pink.  Stir in the garlic, orange puree, marinara sauce, lentil puree, broth and macaroni.

Bring to a boil, then reduce heat to medium, cover and simmer for 20-30 min, or until pasta is tender.  Season w/salt and pepper, and top w/grated parmesan if desired.