#1,245: Bacon-Sage Cauliflower "Au Gratin"

Did you ever make a recipe that you were truly scared to serve because you weren’t sure if it would actually turn out tasting good or not?!  This is one of those recipes for me.  I have to apologize to the original author/post because I should not have doubted the yumminess of this recipe!  It isn’t healthy by any means with the addition of the alfredo sauce, but it sure is good.  I also cut down on the amount of alfredo sauce used (actually I just used 2 heads of cauliflower instead!) so it wasn’t so over-powering.  This got rave reviews from my family.  I was greedy and wouldn’t share any of the leftovers either.  I LOVED this. 

1 head large cauliflower, stem and leaves removed and cut into small florets
2 cups of alfredo sauce
1 tbsp fresh sage, chopped
1/4 cup bacon bits
1/4 cup almond meal
1/4 cup parmesan (reggiano) cheese, grated

Place a large pot full of water on the stove to boil.  Pre-heat your oven to 425 F. If your Alfredo sauce is cold, warm it in a medium sized sauce pan. Once your water is boiling, add a healthy amount of salt to the water. Add your cauliflower florets to the water and simmer for about 3 minutes. Strain the cauliflower, so that all the water is removed. Stir the cauliflower into the alfredo sauce. Add the sage and bacon bits, as well. Once the cauliflower is evenly coated with the cheese sauce, pour it into a greased baking pan. I used a 9 inch round silicone baking pan, but a 9x13 casserole pan will work, as well. All we're really doing is browning the top. It's all already mostly cooked, at this point.

Dust the top of the cauliflower with the almond meal and parmesan cheese. Bake in the oven for about 15 to 20 minutes, or until the top is nice and toasty brown.

#1,244: Funfetti Yogurt Dip

I was looking for a recipe for the kids to enjoy with our Easter menu and came across this recipe.  I loved that it used Greek Yogurt in it, although that pretty much just get null and void with the addition of the Funfetti Cake mix.  :)  I LOVED this.  The kids did too, but I really enjoyed eating this with a spoon, right out of the bowl.  I will definitely make this again....soon.  

1 package of Funfetti or vanilla cake batter mix (box variety)

2 cups of vanilla nonfat Greek yogurt

1 1/2 cups of non fat Cool Whip (or any other whipped cream freshly made or store-bought)

1 teaspoon of vanilla extract

2 tablespoons of rainbow sprinkles (I omitted)
Graham crackers for serving

In your stand mixer, paddle attached, blend all of the ingredients.  Place in a tupperware container, cover and refrigerate for at least 2 hours.  Serve with graham crackers.

#1,243: Brussels Sprouts with Maple Buttered Pecans

After trying brussel sprouts again these last several months, I can't seem to get enough of them.  This is one reason I love farmer's markets and CSA's.  I got brussel sprouts in my Thanksgiving basket and have been eating them ever since.  I wasn't sure anyone else would love these at Easter, but they went over really well.  I will be making these again for sure!

1/2 cup pecan halves
2 Tbsp. butter
1 Tbsp. pure maple or golden syrup
sea salt, to taste
2 lb. small Brussels sprouts, stem ends trimmed
canola or olive oil, for cooking
1-2 garlic cloves, finely squished
a squeeze of fresh lemon juice

Preheat oven to 350°F. Spread the nuts in a single layer on a rimmed baking sheet and toast for about 8 minutes, until deep golden and fragrant. Transfer to a bowl and quickly toss with 1 Tbsp. butter and syrup; it should coat the nuts and be partially absorbed. Sprinkle with salt and set aside for up to a day.

In a saucepan with an inch of simmering water, cook the Brussels sprouts until just tender, 5 to 6 minutes, drain and pat dry. If you want to do this ahead, store them in the fridge for up to a day.

When you’re ready to finish them, heat a drizzle of oil and 1 Tbsp. butter in a heavy skillet over medium-high heat. Sauté the sprouts for about 5 minutes stirring occasionally, until starting to caramelize. Add the garlic and cook for another minute. Add a squeeze of lemon juice, season with salt and pepper, then stir in the pecans, transfer to a serving dish and serve immediately. Serves 6-8.

#1,242: Raspberry Vanilla Jello Salad

I am SO late in posting the recipes I made for Easter.  And it's getting late, so I'll have to post the rest tomorrow still (hopefully!).  But I figured it was better to at least post one than not at all.  This is a very delicious, sweet yet refreshing, EASY side dish/fruity-salad to make.  I will definitely be making this one again for a future party/gathering.

The only change I made was to use fresh raspberries instead of frozen.  Personally, I prefer fresh and they are close to in-season so I figure it was an okay substitute. This would be good with just about any berry (fresh or frozen).

1 box (5.1 oz) instant vanilla pudding
32 oz. container vanilla yogurt
8 oz. container Cool Whip (thawed)
1 pkg. frozen raspberries

Combine the pudding mix and the vanilla yogurt, stirring until well mixed.  Fold Cool Whip into the mixture. Lastly, fold in the raspberries.  I had set mine out for about 10 minutes before making the salad, but you can put them in frozen and they will thaw very quickly so you can serve the salad right after mixing.   If you don't serve the salad immediately, the raspberries will thaw more and the juices will add a raspberry flavor to the entire mixture.

#1,241: The Perfect Hamburger (Is it??)

I hate when recipe claim to be the best at something...it gives the recipe a lot to measure up to.  This recipe was called, "The Perfect Hamburger" so we gave it a try.  Do I think this was the best or most perfect burger I've ever eaten?  No.  Was it good and did we all enjoy it?  Yes!  This recipe did not have any egg in it, like most of the burgers we eat do, but it held together better because of that.  I wasn't sure my family would love all of the onion in it, but they never even noticed.  I'd make these again.  They sure were easy.  Not the world's best, but easy and good. 

1 lb. ground chuck or ground lean beef
2 Tbs. finely chopped yellow onion
1 tsp. minced garlic
1 tsp. salt
1/2 tsp. freshly ground pepper
4 slices cheddar or Swiss cheese (optional)
4 hamburger buns, split
Sliced tomato for serving
Sliced sweet white onion, such as Maui, Vidalia or Walla Walla, for serving
Torn lettuce for serving
Sliced dill pickle for serving
Ketchup, mayonnaise, mustard or other condiments of your choice for serving1 or 2 dashes of Worcestershire sauce

Prepare a charcoal or gas grill for direct grilling over medium-high heat.  In a large bowl, mix together the beef, yellow onion, garlic, salt, pepper and Worcestershire sauce. Form the mixture into 4 patties, each 3/4 inch thick.

Grill the hamburgers directly over medium-high heat, turning once, 3 to 5 minutes per side. Check for doneness by cutting into a hamburger near the center or testing with an instant-read thermometer. No pink should show on the inside, and the internal temperature should register at least 160°F on an instant-read thermometer. If making cheeseburgers, place a slice of cheese on top of each hamburger during the last 3 minutes of cooking.

During the last 2 to 3 minutes of cooking, toast the hamburger buns, cut side down, on the grill. Serve the hamburgers on the buns with tomato, white onion, lettuce, dill pickle and condiments. Serves 4.

#1,240: Crockpot Artichokes

Coming soon is a super delicious recipe for making oven roasted artichokes.  But as I was looking for a recipe to follow, I came across this recipe which cooks the artichokes in a crock pot.  Genius!  So I figured I’d make them both ways and see which one I preferred.  Unfortunately I preferred the oven method.  Not that these were bad, but just not as good…at least not to me.  But if you like artichokes and don’t want to heat up your kitchen/oven, this might be the recipe for you. 

4-6 large artichokes. ( I have a 6 QT oval crockpot and was able to five 5 large)

2 cups vegetable broth

4-6 cloves of garlic, minced

fresh juice from 1 large lemon (about 2 TBS)

3 TBS olive oil

salt and pepper to taste

  

First, wash artichokes. Trim each artichoke by cutting off stem at the base of the artichoke, and the top inch of the artichoke.  Place trimmed artichokes in your crockpot. Brush the lemon juice over each artichoke.   Next place minced garlic on top of each artichoke. Rub in with a spoon. Drizzle olive oil evenly over each artichoke top. Pour in 2 cups of vegetable broth. 

Cook on HIGH for 3-4 hours.  Depending on the size of your artichokes, you might want to cook a little less or more. 

#1,239: Mexican Casserole

This may not be the healthiest thing I've made for my family, but they LOVED it.  I'll admit, I was a little bit shocked they liked it as much as they did considering it has cream of chicken soup in it (weird!).  But, it was a huge hit.  I had to leave out the ranch style beans, and I had to puree the tomatoes, but other than that, they liked it a lot.  :)

1 pound lean ground beef
1 can Ranch Style beans (I omitted)
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes (I used salsa and pureed it)
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

#1,238: Slow cooker party snack mix

I made this party mix to take to work tomorrow for a snack/treat for a weddings shower for my co-worker.  It was a last minute, I-need-something-easy-that-can-also-sit-out kind of a recipe and then found this on one of my pinterest boards.  It was definitely easy, but you cannot walk away and forget about it or will burn.  I had to pick out several burnt pieces from this.  It also doesn't have nearly enough flavor or seasoning.  I had to double the butter/garlic/seasoned salt to be able to taste it at all.  Next time I will probably add even more.  I love party mixes, so I will make them again, but I don't know if I will make this particular recipe again.  Good, but not outstanding.  

3 cups Cheez-It crackers

9 cups Crispix cereal

3 cups pretzel sticks

1 can mixed nuts (I used almonds)

1/2 cup melted butter

2 tablespoons Worcestershire sauce

1 1/2 teaspoons seasoned salt

3/4 teaspoon garlic powder

Mix Cheez-It crackers, Crispix, pretzel sticks, and mixed nuts in a 6-quart or larger slow cooker.  Whisk together melted butter; Worcestershire sauce, seasoned salt and garlic powder. Then pour wet ingredients over cereal mixture. Mix well.  

Cook uncovered on high for approximately 90 minutes, stirring about every 30 minutes. Turn the slow cooker down to low and cook uncovered for an additional 20 minutes, stirring frequently (about every 10 minutes).  Spread on a cookie sheet to cool.

#1,237: Grilled Pork Chops with Swiss Chard Salad

 I have never eaten swiss chard before, so I almost didn't buy it and was going to substitute kale or spinach instead.  But, at the last minute I had Brian pick some up from the store (at least I knew what it was, he had to ask what section of the grocery store it would be in!) and decided to give it a try.  

We loved this dinner.  Now, let me rephrase that and be slightly more accurate.  I loved this meal as pictured above.  My family enjoyed just the pork chop, although Allison did eat her salad too, as did Chloe but hers was doused in ranch dressing.  Two thumbs up from this family...and I think swiss chard will be a returning vegetable for me as well!

4 bone-in pork chops (1/2 inch thick, 1 1/4 to 1 1/2 lbs. total) (I obviously used thin cut, boneless pork chops)

Salt and pepper

1 ounce hazelnuts (about 1/4 cup) (I used almonds)

3 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon lemon zest plus 1 1/2 tsp. lemon juice

3/4 pound red swiss chard, stemmed and shredded (about 8 cups)

Season the pork chops with salt and pepper. Preheat a small, heavy skillet over medium-high heat. Add the hazelnuts and toast, stirring frequently, until the skins are loosened, about 5 minutes. Transfer the nuts to a dry kitchen towel and rub vigorously to remove the skins; discard the skins. Coarsely chop the nuts.

Preheat a grill or grill pan to medium-high heat. in a bowl, whisk together the olive oil, vinegar; lemon zest and lemon juice; season with salt and pepper. Drizzle 4 tsp. of the vinaigrette onto the pork chops, rubbing all over to coat. Oil the grate and grill the chops until grill marks appear on one side, about 3 minutes; flip and grill again until just cooked through, about 2 minutes.

In a large bowl, toss the swiss chard with the remaining vinaigrette and the hazelnuts. Serve with the pork.

#1,236: Turkey & Quinoa Taco Bake

Photo coming soon....I can't find where I took it.  :) 

I made this to eat for lunch last week and I ate it every single day!  I really, really enjoyed eating this easy, healthy meal!  I will be keeping this for my lunch meal rotations for sure! 

1 cup uncooked Quinoa

20oz package 93% Lean Ground Turkey (that it way too lean for my liking. I used 85/15)

1 can Tomato Sauce

1 ½ cups chopped Red or yellow or green pepper

½ cup chopped onion 

diced Jalapeno (to taste)

1 cup shredded cheddar cheese

Juice of 1 lime

Garlic 3 cloves minced

2 tbsp chili powder

2 tsp cumin

1 tsp onion powder

1/3 cup chopped cilantro

Hot Sauce to taste (optional)

Preheat Oven to 350 degrees F. Spray a 9X13 baking dish with cooking spray and set aside. Add Quinoa to 2 cups water in a Medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

Spray frying pan with non-stick cooking spray. Add onion, garlic and jalapeno and sauté over medium-high heat for 1 minute. Add the ground turkey, breaking it up as it browns. Cook for about 5 minutes and add the peppers. Cook for 3-4 minutes more, or until meat if no longer pink.

Add the juice of 1 lime, cumin, chili powder and cilantro. Stir to combine. Adjust seasonings to taste.  Remove from heat and add the quinoa to the meat and veggie mixture. Pour in the tomato sauce and hot sauce if using and stir. Add ¼ c of shredded Cheddar Cheese.

Pour mixture into prepared baking dish. Top with remaining cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes or until cheese is melted and edges are bubbling. Remove from oven and let cool for 10 minutes.

#1,235: Cornbread Topped Sloppy Joe Casserole

Sorry for the delay in posts, it's been a busy couple of weeks.  The countdown to summer vacation is in full force!!  But before we can get to that, there's a lot left to cram into school, work and life.  :)

Back to the recipes though....Matthew devoured this recipe!  I think he had three helpings of it!  Is definitely wasn't the best thing I've ever made, but my family enjoyed it.  And although the sloppy joe was good, I prefer our family recipe, so next time I'll just substitute it under the cornbread instead.  :)  

1 lb lean ground beef or turkey
1 medium onion, chopped
15 oz can tomato sauce
1 tbsp brown sugar
2 tsp worchestershire sauce
1 tsp yellow mustard
6.5 oz golden corn muffin and bread mix
1/3 cup milk
1 egg

1 c shredded cheddar cheese

Heat oven to 350 degrees.  In a nonstick skillet, cook beef and onion until no longer pink, stirring to break up the meat into smaller chunks.  Drain.  Stir in tomato sauce, brown sugar, worchestershire sauce, and mustard.  Cook 2 minutes, sitrring frequently, until boiling.  Pour into a greased 8x8 baking dish.  Sprinkle with cheddar cheese and set aside.  

In a small bowl combined corn bread mix, oil, and egg until moistened (batter will be lumpy).  Spoon over the sloppy joe/cheese mixture and spread batter evenly on top.  Bake 25 minutes or until a toothpick inserted into the cornbread comes out clean.  

#1,234: Acorn Squash Fries

I have had an acorn squash sitting on my counter for about two weeks now and figured I better use it up pretty soon.  So I decided to make these super easy, healthy acorn squash fries and they are DELICIOUS!  They are so good, I plan on eating them for my breakfast tomorrow.  :)  I had to put them away before I ate them all tonight.  

1 acorn squash (peel off the skin, scoop out the seeds and cut into french fry size pieces)
1-2 tbsp olive oil
seasoned salt (to taste)
Line a cookie sheet with parchment paper.  Set aside.

In a small bowl mix the acorn squash pieces with olive oil.  Sprinkle with seasoned salt.  Pour the squash onto the parchment lined cookie sheet and bake 375 degrees for about 40 minutes.  Turn squash occasionally to brown on both sides.  Watch closely so it does not burn.  

#1,233: Best Grilled Pork Chops

With a name like "Best Grilled Pork Chops" one has high hopes for a recipe.  I marinated the pork but Brian cooked it on the grill while I was at the store.  As soon as I walked in the door he said, "these are the best pork chops!"  (Honestly, I didn't goat him into saying that at all).  He said he ate a pork chop before he even sat down for dinner, as he was cutting up the meat for the kids' plates.  It was so moist and we loved the flavor.  The kids weren't as big of fans, but I normally buy thin cut pork chops and these were not.  I think that made a difference with them.  I will DEFINITELY be making these again for us!!

1/2 cup water

1/3 cup light soy sauce

1/4 cup vegetable oil

3 tablespoons lemon pepper seasoning

2 garlic cloves, minced

6 pork loin chops, fat removed

In deep bowl mix all marinade ingredients. Marinate 4 hours.

Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done. Cooking time for second side is shorter by 1-2 minutes. 3/4" or thinner, 5-6 minutes maximum per side, thicker than 3/4" 6-7 minutes maximum per side. DO NOT OVER-GRILL, chops will become tough. After 2 minutes grilling on a side, rotate chops 45 degrees for even cooking. Turn over when juices pool on upper surface and meat appears to be cooked half-way through.

#1,232: Strawberry Cheesecake Salad

This was such an easy and delicious "fruit salad" recipe to make.  This would be a great addition to serve with a meal, just about any time of the year.  I will definitely be making this one again.  Definitely!

12 oz. whipped topping
1 small package of cheesecake pudding (just the powder, don't add the milk)
3 (6 oz) strawberry yogurts (I used Yoplait)
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
miniature marshmallows (add just before serving)

Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated.

Note: The bananas and marshmallows should be added right before serving, but the remainder of the salad can be assembled earlier in the day.

#1,231: Sausage and Cheese Crescent Squares

I made this recipe to serve at breakfast for our monthly staff meeting.  I really, really enjoyed this recipe, but it was a little too doughy for my liking.  Next time I'm going to double the meat/cream cheese filling and see if I like it better.  I would definitely make this again though.  

2 cans Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 lb spicy or mild bulk pork sausage
1 package (8 oz) cream cheese
2 cups shredded sharp Cheddar cheese (8 oz)

Heat oven to 375°F.  Unroll 1 can of dough. Place in ungreased 13x9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust.

In 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings. To same skillet, add cream cheese. Cook over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in baking dish. Sprinkle with cheese.

Unroll second can of dough on work surface. Press to form 13x9-inch rectangle. Carefully place over cheese.  Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.

#1,230: Easy Slow Cooker Pulled Pork

This truly was a super, super easy pulled pork recipe that my family enjoyed not only once, but for leftovers as well.  This makes a ton of meat.  I only used HALF of the pork I had gotten and we still got 2 meals out of it for our family.  Big thumbs up from this crew. 

2 medium yellow onions, thinly sliced

4 medium garlic cloves, thinly sliced

1 cup chicken stock or low-sodium chicken broth

1 tablespoon packed dark brown sugar

1 tablespoon chili powder

1 tablespoon kosher salt, plus more as needed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt)
2 cups barbecue sauce (optional) (We DID use BBQ sauce)

Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.

Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.

If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.

#1,229: Sweet Potato Bites with Avocado and Bacon

I've been putting off this recipe because I never seem to have sweet potatoes and/or a ripe avocado in the house at the same time.  So when I ran into the grocery store today I grabbed a very ripe avocado in need of being used for a recipe right away.  I am so glad I made this for my lunch...it was healthy, filling and SO good.  Like I ate a whole sweet potato good.  And I am stuffed!  I can't wait to make this again. 

2 tablespoons extra virgin olive oil
2 sweet potatoes, scrubbed clean, peels on
1 and 1/4 teaspoons kosher salt, divided
3/4 teaspoon black pepper
1/3 cup granted 2% sharp cheddar cheese
2 medium avocados, peeled, pitted, and diced
2 tablespoons non-fat or 2% plain Greek yogurt (I omitted b/c I was out of Greek yogurt)
1 tablespoon fresh lime juice
1/2 teaspoon smoked paprika
3 ounces bacon (about 4 slices)
3 tablespoons freshly chopped cilantro

Place rack in upper and lower thirds of your oven and preheat oven to 425 degrees F. Line two rimmed baking sheets with foil, then brush with 1/2 tablespoon olive oil each. Slice potatoes into 1/2 to 1/4 inch cross-sections (use a mandolin if you have one.) Arrange slices in a single layer on the oiled baking sheets, then brush tops with remaining olive oil. Sprinkle with 1 teaspoon salt and black pepper. Roast for 20-25 minutes, until golden brown underneath, rotating the pans 180 degrees and changing their positions on the upper/lower racks halfway through. Flip, then roast for an additional 8 minutes. Remove from oven, sprinkle with cheddar, then return to oven and bake for an additional 3 minutes, until the cheese is melted and bubbly.

Meanwhile, in a small bowl, combine the avocado, Greek yogurt, lime juice, remaining 1/4 teaspoon salt, and smoked paprika. Mash lightly with a fork, but still leave the mixture slightly chunky. Set aside.

Fry bacon in a large skillet over medium heat, then remove from pan and set between two paper towels set atop a dinner plate. Blot away excess grease and, when cool enough to handle, chop into small pieces.

Once the crisps have baked, top each with a dollop of the avocado mixture, chopped bacon, and cilantro. Serve warm or at room temperature.

#1,228: Cornbread Hamburger Pie

Yum, yum, yum!  This Cornbread Hamburger Pie was not only easy, it was quite good too.  The tomato soup gave this a different flavor, but it was still very good.  However, I made a huge mistake with this recipe.  I didn't puree the salsa like I normally do.  So what did my family do?  They kept picking out all of the peppers and tomatoes.  Ugh, I hate when I forget to do something so simple like that.  As soon as I puree it, they have no idea it's in there.  I will definitely make this again though...and remember to puree my salsa or use picante sauce so it's less chunky.  

1 tablespoon olive oil

1 medium sweet onion, finely diced
1 pound ground beef
salt and pepper
1 can (10 ounce) condensed tomato soup
1/4 cup salsa
2 tablespoon ketchup
1 package (8.5 ounce) Jiffy corn muffin mix
1 egg
1/3 cup milk

Preheat oven to 400 degrees.  In a 10-inch ovenproof sauté pan, warm olive oil over medium-high heat. Cook the onion until softened and translucent, about 3 minutes. Add in the beef and cook, breaking it up and stirring, until no pink remains, about 4-5 minutes; drain off grease. Season with salt and pepper. Stir in the soup, salsa, and ketchup until thoroughly combined.

In the meantime, in a medium bowl, whisk together the corn muffin mix, egg, and milk. Let sit for 2 minutes.  Spoon the corn muffin mix over the beef. Bake, uncovered, for 15-20 minutes until golden browned.

#1,227: Slow-Cooker Eggplant Parmesan

If you love the crispiness of a fried/baked eggplant parmesan, you might not like this recipe.  I felt it was a little mushy in texture.  But, if the non-crispy/fried texture of eggplant parmesan doesn't bother you, you just might fall in love with the simplicity of this recipe.  It is SOO easy.  I whipped this together in about 10 minutes (minus the time I was supposed to draw out the moisture from this with salt...I skipped that step.  I don't care enough to wait!).  I really, really enjoyed this recipe!  I personally liked the addition of the sausage, but it would be good without as well. 

1  large eggplants (about 2 lb. total), peeled and sliced into 1/3-inch rounds
Salt
1 jar marinara sauce
2  large eggs, lightly beaten
2 cups seasoned bread crumbs (I used panko) 
2 cups shredded mozzarella
1/4 cup chopped fresh basil
I added some cooked bulk Italian sausage...yum!

(I skipped this step.  You probably should do it.  I just don't care to wait that long and my eggplant always turns brown waiting) Sprinkle eggplant on both sides with salt, place on paper towels, and let stand for 20 minutes. Rinse; blot dry.

Mist inside of slow cooker with cooking spray. Spread 1/4 cup marinara over bottom. Dip eggplant in egg, then coat with bread crumbs. Arrange a layer of eggplant over sauce. Top with about 1/3 cup sauce; sprinkle with 1/2 cup mozzarella. Layer sauce, eggplant and cheese, ending with cheese (about 4 layers), filling cooker 2/3 full.

Cover and cook on low until eggplant is soft and cheese has melted, 4 to 6 hours. Spoon onto plates, sprinkle with basil and serve.

#1,226: Crock Pot Pork Chops with Cream of Chicken Soup

Please excuse this terrible photo!  Apparently I didn't look at it once I took the picture. Don't totally judge this by the picture.  I was out of cream of chicken soup so I made my own, and since I have no patience for most recipes, I did it wrong and it came out lumpy.  I would have bet money that my family didn't like this dinner. I was not only wrong, I was so wrong that there wasn't even any left for me to eat by the time I sat down with my plate!  My family really liked this.  I think it would be great with some roasted potatoes on the side.  I guess I'll definitely be making this one again...except with a better homemade cream of chicken soup.  :)

3-6 pork chops (I used 6 boneless, thin chops)

Onion (I omitted)

2 cans of cream of chicken (or mushroom) soup

1/2 cup of ketchup

 2 or 3 teaspoons Worcestershire sauce

Put 3 to 6 pork chops in the crock pot. Put a sliced onion on top of the chops.  Mix 2 cans cream of chicken soup, or cream of mushroom, if you prefer.  1/2 cup ketchup, and 2 or 3 teaspoons Worcestershire sauce, and pour over chops. Cook in crock pot 7 or 8 hours on low, or 5 hours on high.

Product Review: good2grow Juice

Our family has regularly bought/used the juices with the no spill toppers because it is such a great thing to have while travelling.  They are constantly being used/refilled and taken in the car on our road trips, or outings.  The bottles we've had (a different brand) are several years old and I told my husband a few weeks ago that we really should get new bottles and juice.  Two days later (no joke!) I got an invitation to join a BzzCampaign for good2grow™ juice!  It was a sign that we were meant to try a different kind/brand/version.  If that wasn't good enough, when I opened the package there were three different toppers, two for girls and one for a boy.  I swear BzzAgent was sending this specifically to my family!  Better yet...the boy topper was a Ninja Turtle!  (Matthew's favorite).  He literally squealed when I opened the box and INSTANTLY wanted a new juice with his favorite character.  (I love you BzzAgent!!) 

As you can see, we are already huge fans of this brand without even having taken a drink.  :)  In addition to the toppers we were also sent some coupons (to share...let me know if you want one!!) and a free package of the 6 oz juice bottles. 

So...then I did give each of my kids their juice and I sort of wish I hadn't.  Why?!  Because they sucked it down so fast they immediately wanted another one.  THEY LOVED IT.  I've had to hid the packages (yes packages!) I've bought because if they can see it, they want it.  I'm trying to ration it just a little longer!! 

Now as a mom who tries to give her kids more healthy stuff than unhealthy stuff, let me tell you why I love this brand and this juice. 
1. There are two different kids: 100% juice and a fruit/veggie blends.  I will do anything to get veggies into my kids!
2.  There is no added sugar!
3.  The BPA-free, spill-proof caps/bottles.  Thank you inverter of these bottles for making our life so much easier!
4.  You can get organic versions of the juice!

I could seriously go on and on about these drinks.  I always love getting invited to be a BzzAgent and trying new campaigns, but I really, really, really loved getting into this one!

Want to know more about this juice?  Check out good2grow's website: http://good2grow.com/, follow them on facebook: https://www.facebook.com/good2growdrinks; or on Twitter: https://twitter.com/good2growdrinks.


Note: Although I received these products to try for free, it in no way influenced my opinion of them, or the opinions expressed above. 

#1,225: Butternut squash "pizza" bites

Oh I am so glad I found this recipe!  Although these take a little bit of time to make (to cook the squash) they were SO good and really hit the spot when I wanted some pizza but healthier!  I easily could have eaten the entire pan.  Oh my goodness were these good.  This time I only ate it with cheese and sauce but I might try adding some chopped veggies to the tops next time too. 

1 large butternut squash
Pizza sauce
Finely shredded Italian cheese
Preheat the oven to 400 and grease two cookie sheets with olive oil (I skipped this step and lined it with parchment paper). Peel the squash and slice the stem part into about 1/4-inch disks, trying to get them as close to the same size as possible so they cook evenly. Set aside the bulb part for soup or something else yummy.

Brush the disks with olive oil and place on cookie sheets (I skipped this step too!  No need for extra fat/calories). Bake for 20 minutes, then flip and bake for another 15 minutes. Remove from oven and top with favorite toppings. Bake again for 3 minutes, or until cheese is bubbly.

#1,224: Baked BBQ Chicken Taquitos

There is no recipe to link back to/review for this recipe because I pretty much just took our leftover shredded BBQ chicken, stuffed it inside a flour tortilla and added some cheese on top.  So simple, but yet a different take on our leftovers. 

This taquito was pulled out before the others
(hence no browned cheese on top) so that Matthew's
dinner wouldn't be so hot

2+ cups leftover shredded BBQ chicken
6-8 flour tortillas
1- 1 1/2 cups shredded cheese of choice (Monterrey jack, cheddar, Italian blend, etc.)

Preheat oven to 400 degrees.  Place about 1/3 cup of leftover shredded BBQ chicken into a tortilla. Roll up tortilla shells and place seam side down in a greased 9x13 pan.  Cook for about 10 minutes so the filling starts to heat up.  Remove from oven and sprinkle cheese on top.  Return to oven and bake until cheese is browned/melted and chicken is heated through. 

Blog Name Change?

Image courtesy of http://www.desperatechefswives.com/

 

Okay regular readers I need your opinion.....thumbs up or down to changing the name of the blog to Hitchins' Kitchen???  Please leave a comment and let me know your thoughts!

TBT: Homemade Hamburger Helper

Here is a recipe that was originally posted to my blog in May 2011.  Back then I was known to make Hamburger Helper (yes the boxed kind) fairly regularly.  Now I honestly wouldn't buy it only because I know I can recreate many of those meals just as easily as if I bought the box mix, plus with much healthier ingredients and less processed foods.  Don't get me wrong, my family still eats processed foods, but I sure like to try to get them to eat more whole foods.  Anyhow, I loved this recipe because it combined several of our main staples in our house: ground turkey, shredded potatoes, and cheese.  I love cheese!  Actually as I write this I realize that I have all of those ingredients on hand and maybe this should be on our menu next week.......

 

5/11: 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, saute 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.