#340: Cauliflower Fritters

I really, really wanted to like these!  I kind of liked these.  I really wanted to like them more!  These were very easy to make, but I think I might have made them a little too big/thick so the very center was a little too "doughy" than I liked.  I will definitely try these again, but I don't know if I can finish the leftovers that are currently sitting in my fridge! :)

4 cups steamed cauliflower, roughly chopped (I put it in my food processor)

2 cloves garlic, crushed
1 cup whole wheat flour
2 eggs
1/2 cup Pecorino Romano (I used parmesan)
1/4 cup parsley, finely chopped (I used dried and added some fresh chives)
1/4 cup hot water
salt and pepper
1/4 cup olive oil

In a large bowl, combine cauliflower, flour, garlic, eggs, grated cheese, parsley, salt and pepper. Add water so that batter becomes slightly more dense than pancake batter.  On medium-low heat, add 1 tbsp of oil in a 10 inch skillet coating bottom of the pan. Use a 1/4 cup measuring cup to form fritters. You can fit 4 fritters at a time. Cook until golden brown, turn and cook another few minutes. Add a little more oil to the pan, and repeat with the remaining batter.

#339: BBQ Ranch Chicken Salad

For someone who is so picky about chicken, I'm surprised at how much I enjoy pan-fried (lightly fried) chicken lately.  I fully intended to make this BBQ chicken on the grill...then my husband came in and asked "Do you really want all these little pieces on the grill?"  :)  Guess I defrosted meat for chicken fajitas!  Knowing we would have lost most of our chicken strips to the depths of the grill grates, I figured I better cook them on the stove as the recipe called for.  As BBQ chicken, we all enjoyed this.  As something super special...not so much.  I definitely enjoyed it but it wasn't something I'd look for on a regular basis.  1 lb. boneless skinless chicken breasts, cut into strips

1/2 cup KRAFT Original Barbecue Sauce
1 pkg. (10 oz.) mixed salad greens
1 large tomato, cut into wedges
1/2 cup sliced red onions
1/2 cup Kraft Light Ranch Dressing (I used homemade buttermilk ranch instead)
1/4 cup Kraft Natural Sharp Cheddar Cheese Crumbles (I used shredded cheese)

Cook and stir chicken in barbecue sauce in skillet on medium-high heat until chicken is done.  Toss greens with chicken, tomatoes and onions in large bowl.  Add dressing; mix lightly. Top with cheese.

#338: Loaded Baked Potato Salad

This is a horrible picture...but what you get when you forget to take a picture until the salad is just about totally gone!

I'm not a huge potato salad fan (shh...don't tell my Auntie Mar, it might hurt her feelings!).  I'll eat it, but I don't love it.  It's got too much mayo, egg and celery for my liking and I usually just pick out the potatoes.  I came across this recipe from Kraft that puts bacon and cheese in their recipe and knew that was MY kind of potato salad and decided to make it for our Hitchins' family gathering.  I don't know if anyone else will eat it, but I LOVE this dish.  I ate a little that was left over for lunch today...and I am really looking forward to eating it with lunch tomorrow!  (PS...when I ate the extra potatoes today I used some real bacon bits since I hadn't made the bacon yet.  I really enjoyed it.  So if you don't have time to make/use real bacon, you can definitely substitute it in a pinch).
2 lb. baby red potatoes, quartered

1/2 cup KRAFT Real Mayo Mayonnaise
1/4 cup buttermilk
2 Tbsp. chopped fresh chives
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
8 slices OSCAR MAYER Bacon, cooked, crumbled

Cook potatoes in boiling water 20 min. or until tender; drain. Cool.  Mix mayo, buttermilk and chives in large bowl. Add potatoes and cheese; toss lightly. Refrigerate 3 hours.

Top with bacon just before serving.

#337: Mexican Kiwi Tostadas

When I first saw the title of this recipe and the word "kiwi" in it, I almost just deleted it out of my yahoo inbox.  But I've found many recipes from Eat Better America that I enjoy, so I figured one day I'd get around to trying it.  Well as summer is quickly coming to an end (I know it's not done yet, but going back to school soon sure makes it feel that way!), I figured I better try this recipe now while kiwi were still fresh, in season and cheap. 

Surprisingly, I really, really enjoyed the kiwi in this tostada dinner!  It gives it a slightly sweet flavor, but you really can't taste it too much (it's not overpowering at all!).  This got a thumbs up from all four of us. 

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper
1/8 teaspoon salt
8 ounces skinless, boneless chicken breast
1 teaspoon cooking oil
1/4 cup light sour cream
2 tablespoons Old El Paso® Thick ‘n Chunky Salsa (I omitted because I didn't have any on hand)
4 baked tostada shells
2 cups shredded romaine lettuce (I used sauteed peppers and onion instead)
3 kiwifruit, peeled and sliced
1 ounce Mexican Blend cheese, shredded
Old El Paso® Thick ‘n Chunky Salsa (optional)

In a small bowl combine cumin, crushed red pepper, and salt. Brush all sides of chicken with oil; sprinkle evenly with cumin mixture.  Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until no longer pink (170ºF), turning once halfway through grilling.

Cut chicken into bite-size strips. In a small bowl combine sour cream and the 2 tablespoons salsa. Spread mixture onto warmed tortillas. Top with lettuce, kiwi, chicken, and cheese. If desired, top with a spoonful of additional salsa.

#336: Super Soft Chocolate Chip Cookies

It's been a while since I tried/made any recipes from Becoming Betty.  But this is one I've had bookmarked for a while and just never made.  Well I was looking for a very kid friendly recipe to make that would also travel well, and decided to give these a try.  I'm glad I did!  They were SO soft and chewy.  We all loved these!

2 sticks unsalted butter, softened

2 eggs
3/4 cup brown sugar
1/4 cup white sugar
1 small pkg. instant vanilla pudding
1 tsp. vanilla
1 tsp. baking soda
2 1/4 cups flour
2 cups chocolate chips

Cream butter and sugars. Add package of pudding. Mix in eggs and vanilla. Add baking soda and flour and mix well. Last, pour in chocolate chips and mix until combined. Drop by rounded spoonfuls onto cookie sheet. Bake at 350 for 10 - 12 minutes.

#335: Smore's Cookie Bars

Who doesn't like smores?  (Besides my husband?!)  Everyone loves smores, so I decided to make this recipe to take with me to visit some high school friends tomorrow.  Of course as I cut these into bars, I had to sneak a taste to see if they were any good.  Well let me tell you these are FANTASTIC!  Oh my goodness these are soft, a little gooey, and just plain delicious.  I hope my friends enjoy them as much as I do!!

2 cups all-purpose flour
2 cups graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
2 large eggs, beaten
2 cups marshmallow topping (such as Marshmallow Fluff)
2 cups milk-chocolate chips

Preheat oven to 350ºF. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on 2 sides. Mist foil with cooking spray.

In a bowl, combine flour, graham cracker crumbs, baking powder and salt; mix well. In a large bowl, using an electric mixer on medium speed, beat butter and sugar until light, about 2 minutes. Beat in eggs until well combined. Reduce mixer speed to low and slowly beat flour mixture into butter mixture. Divide dough in half. Press half of dough into pan until dough is uniform and flat. Spread with marshmallow topping and sprinkle chocolate chips on top. Scatter remaining dough over in clumps. Don't worry about covering the top; marshmallow and chocolate chips should peek through.

Bake until golden brown, 30 to 35 minutes. Place pan on a wire rack to cool completely. Remove from pan, peel off foil and cut into bars.

#334: BBQ Roasted Chicken with Parmesan Potatoes

I like grilled chicken.  I am not as big of a fan of chicken cooked in the oven...yet that doesn't mean that I still won't make these recipes for my family.  So I was nervous about making this recipe, but hoped it would be good.  This went over very well with my family.  The chicken was very juicy.  We all enjoyed this one!

1 lb. small red potatoes (about 8), quartered

1/4 cup Kraft Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1-1/2 tsp. chili powder, divided
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup Kraft Original Barbecue Sauce
2 Tbsp. Kraft Grated Parmesan Cheese

Heat oven to 400ºF.  Toss potatoes with dressing in 13x9-inch nonstick pan; sprinkle with 1/2 tsp. chili powder. Bake 25 min. Stir potatoes; push to sides of pan. Place chicken in single layer in center of pan; sprinkle with remaining chili powder. Drizzle with barbecue sauce.  Bake 20 min. or until chicken is done (165ºF) and potatoes are tender. Transfer chicken to platter. Stir potatoes to evenly coat with pan drippings. Spoon around chicken on platter; top with Parmesan.

#333: Fresh Tomato and Garlic Penne

This was a very easy, fresh and yummy recipe I found in my Betty Crocker 300 Calorie Cook Book.  So easy to make!  I will definitely make this again!

8 oz cooked pasta (it called for penne, but I used spaghetti)
1 tbsp olive oil
3 cloves minced garlic
12 medium plum tomatoes, coarsely chopped
2 tbsp chopped fresh basil leaves (I used dried, but wish I had fresh on hand!)1/2 tsp salt
1/4 tsp pepper (I omitted)
Cook and drain pasta as directed on package.  Meanwhile in a 10-inch skillet, heat oil over medium-high heat.  Cook garlic in oil 30 seconds, stirring frequently.  Stir in tomatoes.  Cook 5-8 minutes, stirring frequently, until tomatoes are soft and sauce is slightly thickened.  Stir in basil, salt and pepper.  Cook 1 minute.  Serve sauce over pasta.

#332: Watermelon Coolers

I'm always looking for a different healthy fruity drink to serve the girls.  When I came across this recipe in my Real Simple Magazine I definitely couldn't wait to give it a try!  These watermelon coolers were super easy to make and refreshing and slightly tart.  I loved this freshly made, as it sat out though it got completely watery and I still enjoyed the taste, but it didn't have that slushy texture anymore.  This is something you will want to make just as you are going to serve it. 
8 cups seeded 1/2-inch watermelon cubes
2 cups chilled ginger ale (I used diet ginger ale)
1/4 cup water
6 ounces frozen limeade concentrate

Arrange watermelon cubes on a baking sheet. Freeze 30 minutes, or until solidly frozen. Working in batches, blend frozen watermelon, chilled ginger ale, 1/4 cup water and frozen limeade concentrate in a blender until smooth. Serve in chilled glasses.

#331: Baked Chicken Balls

So I didn't have anything thawed out for dinner so I ran to the grocery store looking for chicken and found some ground chicken for $2.99 a lb.  I came home and needed to figure out something to make with it and we were lacking many other ingredients needed for our usual recipes (i.e. no hamburger buns for chicken sloppy joes).  So I went over to allrecipes.com and started searching for ground chicken recipes, when I came across this one.  I wasn't sure Brian would be willing to try it, but he gave me the go-ahead and I did. 

I didn't have any ricotta, but several of the reviews said they omitted it, so I figured it wouldn't hurt to omit it in ours either.  I contemplated using leftover cottage cheese, but figured I probably couldn't hide it as well in this form.  I also decided to bake mine instead of frying them up.

We actually quite enjoyed these.  Brian expected them to taste more like a chicken nugget, so he was surprised by the "softer" texture of it.  However, the Ritz cracker crust, make these addicting!  You definitely can't stop at one!  :) These would be a fantastic appetizer if you made these a little smaller and served them with little decorative sticks. 

1 1/2 pounds ground chicken (I used 1 lb)
2 tablespoons minced onion
2 teaspoons whole cloves, ground (I used dried thyme instead)
1/4 cup ricotta cheese (I omitted)
1/4 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
3 tablespoons ketchup
1 tablespoon fresh basil (I used dried)
2 teaspoons dried parsley
2 eggs, beaten
I also added about 1/3 c plain bread crumbs to help the meatballs keep its shape
1/8 cup crushed buttery round cracker crumbs (I needed about 1/2 c or more--about 1 sleeve)

1. In a large bowl combine the chicken, onion, cloves, ricotta cheese, mozzarella cheese, Parmesan cheese, ketchup, basil, parsley and eggs. Mix well and form about 30 balls out of the mixture, using hands.


2. Roll balls in extra Parmesan cheese and cracker crumbs. (I missed the extra parmesan part and just rolled in crushed ritz crackers) Heat oil in a large skillet over medium high heat and fry chicken balls until golden brown, 15 to 20 minutes. (I baked mine in a 425 degree oven for about 25 minutes)

#330: Better-than-Ever Cheesy Meat Lasagna

Lasagna is one of the best recipes to make ahead because you can cut the recipe into two 8x8 pans and freeze one for later on.  Yes it does take a little bit of prep work but it is such a relatively easy recipe to make.  It took years for me to try a recipe that had cottage cheese in the filling, but I'm happy to say I've been using it for quite a while now and my family has no idea....or at least they aren't complaining!  My girls are not big lasagna fans, so I wasn't surprised that they didn't touch theirs.  Brian and I however, definitely enjoyed this!


3/4 lb. extra-lean ground beef (I used 1 lb)
3 cloves garlic, minced
1-1/2 tsp. dried oregano leaves
1 jar (26 oz.) spaghetti sauce (I used almost 2 jars)
1 large tomato, chopped (I omitted)
1 egg
1 container (16 oz.) Low Fat Cottage Cheese
1/4 cup Grated Parmesan Cheese
9 lasagna noodles, cooked
1 pkg. (7 oz.) Shredded Mozzarella Cheese, divided

Heat oven to 375°F.  Brown meat with garlic and oregano in large saucepan. Stir in spaghetti sauce; simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes. Mix egg, cottage cheese and Parmesan.

Spread 1/2 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 noodles, half the cottage cheese mixture, 1/2 cup mozzarella and 1 cup sauce. Repeat layers. Top with remaining noodles and sauce; cover.

Bake 30 min. or until heated through. Top with remaining mozzarella. Bake, uncovered, 5 min. or until melted. Let stand 5 min. before serving.

Make Ahead

Assemble lasagna as directed. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 375°F for 40 min. or until heated through.

#329: Homemade Crepes

 I woke up this morning and was going to make the girls pancakes for breakfast.  Then I decided we needed something new to try...so I pulled out a crepe recipe I've been sitting on and we decided to give those a try.  The recipe says to let the batter sit for an hour, but there was NO way my girls were going to let me delay breakfast for that long, so I let it sit for about 10 minutes and then started making them.  I do not like it when you can taste egg in a batter (like in pancakes) so I was pretty sure I was not going to like these...I was wrong!  I made our crepes with 3 different fillings:
1. Peanut butter
2.  Butter, cinnamon and sugar
3. Syrup

Peanut butter was the definite favorite in this group!  I figured I'd have some crepes to freeze for a future breakfast but the girls ate every last one!

Here's what I learned with this recipe, it really doesn't need any butter.  I found when I melted butter in the pan first, those came out a little greasy.  Also, the easiest way to evenly spread out the filling is to pour and tip the pan at the same time.  Finally, these need to be a THIN layer of batter otherwise your crepes will be way too thick!

1-1/2 cups 2% milk
4 eggs
1 cup all-purpose flour
1-1/2 teaspoons sugar
1/8 teaspoon salt
8 teaspoons butter

In a small bowl, whisk milk and eggs. Combine the flour, sugar and salt; add to milk mixture and mix well. Refrigerate for 1 hour.

Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.  Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. Yield: 16 crepes.

#328: Grilled Cheese & Tomato Flatbreads Recipe

Not the best picture...doesn't do this recipe justice!

I loved my recent issue of Taste of Home because there were SO many recipes that I ripped out and am eager to try!!  We took the girls to the farmer's market this morning to see what produce (and cinnamon rolls) we could get and came home with some really yummy looking tomatoes.  So I knew this would be the perfect recipe to try!!  This was FANTASTIC!  The girls enjoyed it without the tomatoes but I LOVED it and plan to make another one (half of the recipe) for lunch for the three of us again today!  Delicious!!!

1 package (8 ounces) cream cheese, softened

2/3 cup grated Parmesan cheese, divided
2 tablespoons minced fresh parsley, divided (I used dried)
1 tablespoon minced chives
2 garlic cloves, minced
1/2 teaspoon minced fresh thyme (I used dried)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tube (13.8 ounces) refrigerated pizza crust
2 tablespoons olive oil
3 medium tomatoes, thinly sliced
I added some sauteed red onion

In a small bowl, beat the cream cheese, 1/3 cup Parmesan cheese, 1 tablespoon parsley, chives, garlic, thyme, salt and pepper until blended.

Unroll pizza crust and cut in half. On a lightly floured surface, roll out each portion into a 12-in. x 6-in. rectangle; brush each side with oil. Grill, covered, over medium heat for 1-2 minutes or until bottoms are lightly browned. Remove from the grill.

Spread grilled sides with cheese mixture. Sprinkle with remaining Parmesan cheese; top with tomatoes. Return to the grill. Cover and cook for 2-3 minutes or until crust is lightly browned and cheese is melted, rotating halfway through cooking to ensure an evenly browned crust. Sprinkle with remaining parsley. Yield: 2 flatbreads (12 servings each).

#327: Do-It-All Marinade

Another yummy, juicy chicken marinade from my All You magazine!  This one can be used with chicken, beef or pork and I think it would probably be good with any of those choices.  We made it with chicken this time but I will probably try this again with a different kind of meat.  This is so simple to throw together!

3/4 cup olive oil
1/2 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup balsamic vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 teaspoon pepper
3 cloves garlic, finely chopped
1 tablespoon finely chopped fresh parsley (I used dried parsley)
 
Whisk all ingredients together. Pour marinade over chicken, steak or pork; cover and chill meat for at least 5 hours. Remove meat from marinade, discarding marinade. Pat meat dry (we didn't do that step!) and cook as desired.

#326: Buttermilk Ranch Salad Dressing

I found this recipe in my most recent issue of Taste of Home Magazine.  You  had to look hard for it because it was hidden under another recipe and a little side note. This was very easy to make and really, really good!  I'm not a huge fan of ranch dressings because they are too sweet, but the buttermilk makes this tangy, thick and mmmm good!  I will be making a potato salad later in the week that calls for bottled ranch dressing and I plan to make this and substitute it instead!


3/4 c buttermilk (I made my own w/milk and vinegar)
2 c cottage cheese
1 packet ranch salad dressing mix


Combine all ingredients in a blender and process until smooth.  Cover and refrigerate until ready to serve.  Serve with mixed salad or choice of cut up veggies.

#325: Chickpea raisin salad

I had a helper in the kitchen this morning helping me make this side dish.  I thought having her help would encourage her to try it...and it did...she ate the raisins.  :)  It's a start!

This recipe from Real Simple literally took about 5 minutes to make.  I didn't love this, but I definitely liked this!  I could eat this as a side dish, but not as a main meal (like lunch) as I originally intended.  It is good though.

1 cup raisins
1/4 cup red wine vinegar (I used raspberry blush vinegar)
2 teaspoons sugar
3 15.5-ounce cans chickpeas, rinsed
1 cup fresh cilantro or flat-leaf parsley leaves (I used a little cilantro and a little dried parsley)
4 scallions, thinly sliced (I used red onions)
1/3 cup olive oil
1/2 teaspoon ground cumin
kosher salt and black pepper


1.In a small saucepan, combine the raisins, vinegar, and sugar and bring just to a simmer; remove from heat and let cool.


2.In a large bowl, toss the chickpeas, cilantro, scallions, and raisin mixture with the oil, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.

#324: Broccoli and Corn Scallop

Let me start by saying I didn't love this recipe, but I did LIKE it and would probably give it a second chance and make it again.  In fact, I did save the leftovers and plan to eat it for lunch tomorrow.  I am not a fan of frozen broccoli.  It always ends up that I get a few florets and mainly just stalks/stems which I really do not enjoy eating.  So I bought a box of frozen broccoli and added some fresh chopped broccoli to it too.  I probably should have boiled the broccoli first to pre-cook it but I was lazy and didn't bother. 

2 Tbsp. chopped onions

2 Tbsp. butter or margarine, divided
1 Tbsp. flour
1-1/4 cups milk
1 pkg. (8 oz.) KRAFT Shredded Monterey Jack Cheese
1 can (11 oz.) corn, drained
12 RITZ Crackers, crushed (about 1/2 cup), divided
2 pkg. (10 oz. each) frozen broccoli spears, thawed, drained

Heat oven to 350°F.  Cook and stir onions in 1 Tbsp. butter in saucepan on medium heat 1 min. Blend in flour. Gradually add milk, stirring until well blended; cook until thickened, stirring constantly. Add cheese; cook until melted, stirring frequently. Add corn and 1/4 cup crumbs; mix well.

Arrange broccoli in 12x8-inch baking dish; top with sauce. Melt remaining butter; mix with remaining crumbs. Sprinkle over ingredients in baking dish.  Bake 30 min. or until heated through.

#323: French Dip Sandwiches

My motto is: why bake it if you can slow cook it?  Why do I like to slow cook meals you might ask?  Well that's simple...it requires very little engergy, it doesn't heat up my kitchen, it can cook all day with out paying attention to it, and clean up is a snap.  I found this recipe in one of my family circle magazines and figured I could make it just as easily in the crockpot as I could in the oven.  Now I should say that unless it comes from Portillo's I usually won't eat it.  And I'm not saying in the least that this compares to Portills's beef...it doesn't.  It's more like a chopped pot roast but it IS good.  We will definitely eat this again.

2 tablespoons unsalted butter
1 medium-large onion, sliced
1 cup lager beer (I omitted)
1 can (14.5 ounces) fat-free, lower-sodium beef broth
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 boneless lean top round steak (about 1 1/4 pounds)
1/2 teaspoon Montreal steak seasoning (I used pickling spice...only because I had it on hand)
6 split-top rolls


In large nonstick skillet, melt butter over medium to medium-high heat. Add onion and cook, stirring, 5 minutes.  Pour beer and 1 cup of the beef broth into skillet. Stir in sugar, salt and pepper and bring to a simmer. Cook 3 minutes. Pour mixture into an oven-proof baking dish.

Return skillet to medium-high heat. Sprinkle steak with Montreal seasoning. Add to skillet and brown on both sides, 3 minutes total. Add remaining beef broth to skillet, scraping up any brown bits from pan. Transfer steak to baking dish; pour skillet contents over steak.

Cover dish with foil and roast at 450 degrees F for 25 minutes. Remove from oven and increase heat to broil. Open rolls slightly and toast under broiler for 1 to 2 minutes.

Thinly slice steak against the grain and return to baking dish. Divide meat and onions among rolls, spooning sauce over each. Serve sandwiches with additional sauce for dipping alongside.

#322: Easy Grilled Squash

I love 5 ingredient or less recipes and this recipe counts salt and pepper as 2 of the ingredients so really this is only 3.  The hardest part of this recipe is peeling it.  I have not found an easy, quick way to get the skin off a squash and usually, if I'm roasting a squash, I just leave it on.  But I figured this time I needed to remove it.  The squash was so sweet a nice combo of soft-yet slightly undercooked and crunchy in parts.  If I didn't have to remove the skin I'd definitely make this again.  I don't know though if it was worth all the effort of peeling/cutting when I'm the only one who eats it. 

3 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 small butternut squash, peeled and cut lengthwise into 1/2-inch slices
In a small bowl, combine the oil, garlic, salt and pepper. Brush over squash slices.


Grill squash, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until tender.

#321: PW Pot Roast

We are a pot roast enjoying family.  Okay, Brian and I like pot roast, the girls are not as big of fans.  That certainly doesn't mean I won't make it often and am always looking for new recipes to try.  So when I came across the Pioneer Woman's Pot Roast I figured I'd give it a try.   We really enjoyed this recipe!  It was quite yummy and because I seared the roast first it had a nice slightly over-done crust to the top layer.  Yum!


1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
6-8 whole Carrots (I used about 1/2 c baby carrots)
Salt To Taste
Pepper To Taste
1 cup Red Wine (I used Beef Broth instead)
2 cups To 3 Cups Beef Stock (I omitted)
3 sprigs Fresh Thyme, or more to taste (I used dried)
3 sprigs Fresh Rosemary, or more to taste (I used dried)


First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.  Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split--that's what I did).


Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.  Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.


If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.  With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.


This is where I stopped her recipe.  I threw all of the ingredients into the crockpot and cooked on low for about 9 hours. 

Here are the rest of the Pioneer Woman's directions if you choose to cook this in your oven instead: When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.  Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

#320: Cookie Dough Truffles

Okay I'm not 100% positive, but I think I have to give a shout out to my co-worker Laura for passing this recipe along to me.  :) 

I decided to make these to take to book club (love you book clubbers!) and after a second trip back to the grocery store to get the pecans I forgot, I realized I also never picked up the baking chocolate to use to coat these.  So since I was NOT going to make a 3rd trip for one more item, I decided to make my own melted chocolate with semi-sweet chocolate chips, butter and milk.  I think it worked out fine except it was a little thicker than it should have been AND I ran out 2/3 of the way through.  So you'll notice on the picture above there are some that are not covered in chocolate....but personally, I think those taste better!  These are really, really yummy (maybe not the prettiest), easy to make, and I love that it's something you can make ahead of time and just keep in the fridge until ready to serve.  These need to be served cold though.  If it sits out too long they get super soft.

1/2 cup butter, softened

3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14-ounce) can sweetened condensed milk
1/2 cup semisweet mini chocolate morsels
1 cup finely chopped pecans
1 1/2 pounds chocolate bark candy coating, melted

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

*Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll. (I didn't need to do this though)

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

#319: Slow Cooker Chicken Stuffed Peppers

I was actually a little nervous making this dish for my family.  I wasn't sure they were going to enjoy it.  Stuffed peppers is usually seen as rice and ground beef.  This recipe would be more like a really large meatball.  But I put my family's preferences aside and decided to make something I wanted to try instead.  (Shhh....don't tell them I said that!). 

Oddly enough, Brian liked this more than I did!  I didn't enjoy this at all.  It was way too mushy for my liking and it might have been much better in the oven as mini meatloaf muffins.  Even the peppers were way over cooked and soft.  Sadly, thumbs down for me!

1 1/2 tablespoons unsalted butter
1 1/2 cups herb stuffing mix
2 ribs celery, diced (I omitted)
1 cup plum tomatoes, cored, seeded and diced 
1 pound ground chicken
3/4 teaspoon salt
5 red or green bell peppers, tops removed

Combine butter and 3/4 cup water in medium-size microwavable bowl. Microwave for 1 minute. Add stuffing mix and cover bowl, venting one side. Microwave an additional 1 1/2 minutes. Stir with fork.  In large bowl, combine celery, tomatoes and ground chicken. Stir until blended. Add stuffing and salt. Stir to combine.  Divide stuffing evenly among peppers. Replace pepper tops, fit into slow cooker and add 1 cup hot water. Cover and slow cook for 6 hours on low. Remove with tongs and serve.

#318: Veggie Garden Hot Dogs

If you've noticed anything from this blog, you've probably realized that I don't like to have the same meals over and over again.  Don't get me wrong, I have favorite go-to meals and regularly put them on my dinner menu's.  But that gets boring, so I knew we were going have hot dogs this month (why not...they are on sale and easy!) but I didn't just want plain hot dogs.  So I found this recipe and really wanted to give it a try.  It sounded different and I loved the idea of using fresh summer veggies! 

I really didn't think I was going to enjoy this hot dog as much as I did!  This was actually very good!  I mixed the ranch dressing with the cut up veggies and it gave the hot dog a really different, yet good, flavor.   This hot dog definitely makes me think of fresh summer garden veggies!!


1 pkg. hot dogs (we used turkey)
1 small cucumber, seeded, chopped
1 small tomato, chopped
3 radishes, coarsely chopped
2 green onions, sliced
1/4 cup chopped fresh parsley
8 hot dog buns
1/4 cup Kraft Fat Free Ranch Dressing


Cook hot dogs as directed on package.  Meanwhile, combine next 5 ingredients. Fill buns with hot dogs; top with vegetable mixture and dressing.

#317: Everyday Berry Fruit Salad

Yes these were served in margarita glasses!  They were the first thing I could find.

I had a little helper in the kitchen today helping me make this easy fruit salad recipe.  Allison was very eager to scoop, mix and pour ingredients into glasses for herself, her sister and I for dinner.  I think I enjoyed this the most, but Allison definitely enjoyed this as well.  This would be great with just about any fresh berry or fruit and any leftover yogurt you might have.  We'll be making this one again for sure!1 c non-fat vanilla yogurt (I used coconut)
1 c fat free cool whip
1 c fresh berries (washed)
1/8 c flaked coconut
1/8 c slivered almonds

Thoroughly stir the yogurt and cool whip.  In a tall glass or glass bowl layer yogurt mixture, fruit, yogurt mixture, fruit, yogurt mixture.  Sprinkle with coconuts and almonds.  Top with remaining berries if desired.  Refrigerate until serving. 

#316: Easy Summer Marinade

I am always looking for new chicken marinade recipes.  (Got any favorites?  Feel free to pass them along!).  We buy about 6 lb of chicken tenders from Sam's club whenever we need chicken and I love throwing chicken in a Ziploc bag, adding a marinade, and freezing until we are ready to use.  Dinner can't be easier than thawing and grilling.  :)  Anyhow, I came across this summer marinade in my July issues of All You magazine and knew it would be the perfect way to use up left over lemons and some of the herbs we picked a few days ago at the u-pick farm (I picked lemon balm, oregano, dill, sage, and lavender). 

Anyhow, this was a very easy marinade to make, but not one you can make and freeze since the lemon juice will eventually start cooking the chicken if left to sit to long.  This marinade needs to be used within 2 hours.  This chicken was SUPER juicy and fresh.  It was very yummy!

1/4 c fresh lemon juice
1/2 tsp crushed red peppers
1/2 tsp cracked black pepper
4 strips lemon zest
3 cloves garlic, minced
1/4 c chopped fresh parsley
1/4 c chopped fresh basil, cilantro, dill, oregano--or a mix of all 4)
1/2 c olive oil

Combine lemon juice, red pepper, black pepper and salt in a non-reactive bowl and whisk until salt crystals have dissolved.  Add lemon zest, garlic, parsley and other herbs.  Whisk in olive oil.  Use within 2 hours.  Stir before using. 

#315: Pasta ala Marlboro Man

I bookmarked this recipe from the Pioneer Woman quite a while ago and have been putting of making it.  So I was actually a little excited when it finally made it onto my monthy menu.   I halved this recipe and made a few adjustments.  Brian said that although it wasn't as good as the sauce he likes to make, he still enjoyed it and we saved the leftovers for another meal.  I too liked this recipe, although I do like thin red sauces more.  But this was a nice change to a regular sauce. 

2 Tablespoons Olive Oil

1/2 whole Large Onion, Diced
2 cloves Garlic, Minced
2 pounds Ground Beef (I used ground turkey)
Salt To Taste
Freshly Ground Black Pepper, To Taste
1 teaspoon (generous) Ground Thyme
1 tsp Italian seasoning
I also added fresh oregano since we picked it at the u-pick farm
2 cans (14 Ounce) Whole Tomatoes (I used 1/2 can petite diced + 16 oz tomato sauce + 8 oz water)
1/4 cup Freshly Grated Parmesan Cheese
1-1/2 pound (to 2 Pounds) Rigatoni


Heat olive oil in large skillet or pot over medium-low heat. Add onion and cook a couple of minutes, until starting to turn translucent. Add garlic and stir, cooking 1 minute, making sure not to brown the garlic.

Add ground beef and cook until brown. Drain most of excess fat. Add salt, pepper, and ground thyme. Stir to combine. Dump in canned tomatoes with their juice. Stir, reduce heat to low, and cover pot. Cook for 30 minutes, stirring a couple of times. Uncover the pot and cook an additional 30 minutes.

Cook rigatoni according to package directions—don’t overcook! Drain and place individual portions into bowls.  Stir in 1/4 to 1/2 cup grated Parmesan into the sauce. Check and adjust seasonings. Ladle sauce over cooked pasta, sprinkle with more Parmesan, and serve.

#314: Chocolate Pastries

I made these pastries today for a play date the girls were having.  This was VERY easy to make and uses minimal ingredients...my kind of recipe!  Plus they were SOOO yummy and I enjoyed being able to share these with friends!!  Make these!

2 sheets frozen puff pastry, thawed
1 jar Nutella (chocolate hazelnut spread)
1 egg, beaten

Unfold puff pastry; cut into nine rectangles. Place on a greased baking sheet. Spread 1/2 to 1 tbsp Nutella over half of a rectangle; fold dough over filling. Press edges with a fork to seal. Repeat for remaining pastries. Brush with egg; prick tops with a fork.
Bake at 400° for 10-14 minutes or until puffy and golden brown. Sprinkle with confectioners' sugar if desired. Serve warm. Yield: 18 servings.

#313: Balsamic Beef

I found this recipe in my 300 Calorie Cookbook by Betty Crocker, and it was originally Grilled Balsamic Beef Salad.  There is NO way my family would eat this as a salad, but I figured I'd just make the beef part of the recipe.  This was quite yummy and a very easy marinade to make.  A very summer kind of meal.

1lb boneless beef sirloin steak (1 - 1 1/2 inches thick) (I used boneless tip steak)
1/4 c balsamic vinegar
1/8 c water
1/2 package italian dressing mix
1/2 tbsp olive oil

In a container mix the dressing ingredients (all except the steak).  Place beef in a shallow dish or heavy-duty Ziplock bag. Pour the vinaigrette dressing over the beef.  Turn to coat.  Cover and refrigerate at least 2 hours.  (I marinated ours for about 8 hours).

Grill beef over medium heat for 15-20 minutes, turning and brushing with marinade occasionally, until desired doneness. 

#312: Ain't Your Mama's Slaw

Oh Kraft Foods, how I love most of your recipes.  :)  This broccoli slaw was so yummy and no exception!  I'll probably eat it again for lunch tomorrow. 

1 pkg. (12 oz.) broccoli slaw

1 cup red pepper strips
1 cup chopped fresh pineapple (I used apples)
1/3 cup dried cranberries (I omitted)
1/4 cup chopped red onions
1/3 cup Kraft Zesty Italian Dressing
1 tsp. brown sugar
1/3 cup Sliced Almonds, toasted

Combine first 5 ingredients in large bowl.  Mix dressing and sugar. Add to salad; toss to coat.  Refrigerate 1 hour. Add nuts; mix lightly.

#311: Crockpot Baked Potatoes

How have I never thought to do this before??  Potatoes in the crockpot!?  LOVE IT!!  I turned this on in the morning, we left to go blueberry picking, and one part of our dinner was done and left to cook all day.  Here's our opinion of it: Great concept, totally will do it again, not cook as long.  :)  These were VERY done.  If you like super soft potatoes, these are for you.  Next time I'm going to try and cook mine for 5 hours max (on low) and see what we think of them.  This was definitely the easiest way to cook potatoes.    And I even forgot to prick my potatoes and I don't think it made much of a difference.  Great, one less step to do in the mornings.  :)

4 baking potatoes
Aluminum foil
Desired toppings (sour cream, green onion, butter, bacon bits, cheese, etc.)

Wash and scrub potatoes until clean. Dry thoroughly. When dry, prick potatoes with a fork and wrap in aluminum foil.  Cook on low for 8 hours or on high for 4.

#310: Lemon-Sugar Grilled Pineapple

This recipe called to me for three reasons: 1. Pineapple. 2. Sugar 3. Grilled.  As soon as I saw this is my July All You Magazine I ripped it out and taped it to the fridge.  Oh my goodness was this good!!  The lemon really comes out in this dish and it is so refreshing.  YUMMY!  Allison and I shared a whole pineapple and she pretty much kept up with me.  It was that good! 

1 pineapple
2 tbsp grated lemon zest
1/2 c sugar

Trim and peel pineapple.  Cut fruit length-wise into quarters and remove core.  Cut each quarter into half crosswise making 8 sections. 

Combine lemon zest and sugar in a bag.  Rub to blend flavors.  Working with 1 or 2 sections at a time, place pineapple in bag with sugar mixture and carefully turn to coat.  (I didn't bother with only doing one or two pieces at a time...I threw all of it together in a bag and let it sit for about 60 minutes until I was ready to use it.  Yes, I'm sure I lost a lot of the sugar that way (there was about 1/3 c juice in the bag from the pineapple at that point), but it didn't make any difference on the taste). 
Grill over medium low heat, flipping often, until caramelized and slightly softened (5-7 min).  Cool slightly before serving.

#309: Simple Summer Marinated Chicken

We had some left over chicken in the freezer so I figured I'd just marinate it and grill it.  Dinner can't get much easier than that!!  Even better, I had a recipe from Kraft Foods that required MINIMAL ingredients.  Cheap AND easy!  This was a great chicken marinade.  I let it sit in the marinade for about 6 hours and the chicken was very moist.  We will definitely make this one again!

1 envelope Good Seasons Italian Dressing Mix

1 broiler-fryer chicken (3-1/2 lb.), cut up (I used boneless, skinless, chicken breast tenders)
Prepare salad dressing as directed on envelope. Pour over chicken in shallow dish or resealable plastic bag; turn over chicken to evenly coat both sides. Cover dish or seal bag.  Refrigerate several hours or overnight to marinate. Drain chicken; discard marinade.

Preheat greased grill to medium-high heat. Place chicken on grate of grill; cover grill with lid. Grill 35 to 40 min. or until chicken is cooked through, turning occasionally.

#308: Fettuccine Hungry Girlfredo

Stupid name, I know, but I saw this recipe on Food Network's Hungry Girl show and I was super interested in trying it.  So I put the silly name aside and gave this one a chance.  The rest of the family had refrigerated hash browns as there was NO WAY they were going to eat tofu noodles.  And rightfully so.  :(  These were not very good.  I tried, and tried to like these, but the texture was just too much for me to enjoy.  I even put bacon on mine to give it a little texture; it didn't help. Sorry Hungry Girl, I just can't eat these ever again. 

1 package Shirataki Fettuccine Shaped Noodle Substitute

1 wedge Laughing Cow Light Creamy Swiss cheese
2 tsp. reduced-fat Parmesan-style grated topping
1 tsp. fat-free sour cream
Optional: salt and black pepper

Use a strainer to rinse and drain shirataki noodles well. Pat dry. In a microwave-safe bowl, microwave for 1 minute. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit, using kitchen shears or a knife.


Add cheese wedge, grated topping, and sour cream, breaking the cheese wedge into pieces as you add it. Microwave for 1 minute.  Stir well and, if you like, season to taste with salt and pepper. Serves 1.

#307: Foil-Packed Veggies

I found this recipe in one of my Kraft Food Magazines.  I figured this would be a great way to use up any veggies I had left over from previous meals.  And it's great that it can go on the grill and we don't have to heat up the kitchen in this hot summer heat.   The photo above does not have the parmesan cheese on it yet.  The parmesan definitely gives these veggies a nice flavor.  Although I personally prefer my noodles to be dark and almost charred, these veggies were quite yummy and flavorful.  I'd definitley try these again. 

1 zucchini, cut into 1-1/2 inch chunks

1 cup button mushrooms (I omitted)
1 each red and yellow pepper, cut into 1-1/2 inch squares
1 cup large cherry tomatoes
1/4 cup Kraft Light Zesty Italian Dressing
2 Tbsp. Kraft Grated Parmesan Cheese

Heat grill to medium-high heat.  Combine vegetables, tomatoes and dressing. Spoon onto center of large piece of heavy-duty foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.  Grill 8 to 10 min. or until vegetables are crisp-tender, turning after 4 min.

Cut slits in foil to release steam before opening packet. Sprinkle vegetable mixture with cheese.  If you don't have heavy-duty foil, you can use a double layer of regular foil instead.

#306: Make-Ahead Pizza Casserole

Since we just got back from vacation, I wanted to try and use up a few ingredients we've had sitting in the freezer.  One of the things I had was 1/2 lb bulk Italian sausage.  So my first thought was some form of a baked pasta.  I found this recipe on Pillsbury.com and figured it would be the perfect recipe to try.  This got very mixed reviews from our family.  Chloe ate Beefaroni instead, Allison refused to try it, Brian liked it and said he'd eat the leftovers, and I thought it was just OK.  Personally, the noodles were a little too mushy for my taste.  In fact, if I make this again, I'll cook the noodles until they are al dente and then add them just before baking. 

1lb mild Italian pork sausage (I used 1/2 lb)

2cups water

1can (15 oz) pizza sauce (I used pepperoni flavored)

1can (14.5 oz) diced tomatoes with sweet onion, undrained (I used 1/2 can of petite diced tomatoes, then seasoned the pasta mixture with dried minced onion)

4 cups uncooked rotini pasta (10 oz)

1can (2 1/4 oz) sliced ripe olives, drained (I omitted)
1/8 c orange puree (mix of pureed sweet potato and carrots)
1 clove minced garlic

1 1/2 cups shredded mozzarella or pizza cheese blend (6 oz)

In 10-inch skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring frequently, until no longer pink; drain.

In a large bowl mix water, pizza sauce, minced garlic, minced onion, orange puree, and tomatoes. Stir in cooked sausage, uncooked pasta and olives (pasta should be completely covered with sauce). Cover tightly with foil; refrigerate at least 8 hours or overnight. (Mine only sat for about 4 hours).

When ready to bake, preheat oven to 350°F.  Stir pasta mixture then pour into an ungreased 9x13 pan.  Cover with foil and bake 1 hour to 1 hour 15 minutes or until bubbly.  Uncover baking dish; stir mixture. Sprinkle with cheese; bake uncovered 5 minutes longer or until cheese is melted.