Crescent Roll Pizza Ring

I made up a really delicious dinner tonight and wanted to share it with you. It's ridiculously easy and would make a great dinner or appetizer for a party.

Here's what you need:

• 2 tubes of Reduced Fat Crescent Rolls
• 1 cupish of reduced fat mozzarella
• Pizza Sauce
• Turkey Pepperoni or whatever fillings you would like.
• Olive Oil
• Garlic Powder

Here's what you do:

• Preheat your oven to 375.
• Grab your pizza pan and spray it with some nonstick spray.
• Spend the next 2-4 minutes swearing at the crescent roll tube that will not pop.
• Lay out your crescent rolls to form a ring.
• Spread some pizza sauce around the ring. If you're really ambitious, you can put too much sauce on it so it drips through the pizza pan and into your oven and create that awesome burning smell.
• Sprinkle some cheese on the sauce. Now, be sure to get some on the pan itself so it can burn. 
• Put on the rest of your toppings and then fold the dough over.
• Baste the top of the ring with olive oil and sprinkle with garlic powder.
• Bake for 11-13 minutes.
• Serve with pizza sauce for dipping. 

This was a pretty big hit in our house and since the majority of the items were reduced fat and low in calories, it was a whole lot healthier than regular pizza.

Chinese Five-Spice Turkey Lettuce Wraps

I've been wanting to make lettuce wraps for a while now, I don't know what took me so long, it's not like they're complicated. Anyway, I found this yummy recipe from Eating Well and had to try it.

Here's what you need:

1 cup cooked brown rice
 2 teaspoons sesame oil
1 pound 93%-lean ground turkey
1 tablespoon minced fresh ginger
1 large red bell pepper, finely diced
1 8-ounce can water chestnuts, rinsed and chopped (I omitted these, not a huge fan)
1/2 cup reduced-sodium chicken broth
2 tablespoons hoisin sauce
1 teaspoon five-spice powder
1/2 teaspoon salt
2 heads Boston lettuce, leaves separated
1/2 cup chopped fresh herbs, such as cilantro, basil, mint and/or chives
1 large carrot, shredded

What to do:

Heat oil in a large nonstick pan over medium-high heat.
Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes.
Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.
To serve, divide lettuce leaves among plates, spoon some of the turkey mixture into each leaf, top with herbs and carrot and roll into wraps.

These were really delicious (says Scott, I have a cold, so everything tasted like brown rice). I think they are a keeper!

MOM's Chili

We have a cold front coming through this week. Now, when I say cold front, I mean a Florida cold front which means it will be 60 during the day. Because of this, I decided to make my MOM's chili. This is one of my favorite recipes and is definitely one that has a lot of wiggle room. 

I'm adding my MOM's instructions in parentheses because this is how she told me the recipe. 

I make mine a little different than my MOM does. She uses either ground chuck or ground beef, I use turkey. You can make it either way.We do, however, make it gigantic soup pots, so this recipe is for the big pot. It freezes beautifully and makes a quick meal during the week.

Here's what you need:

3 lbs ground turkey

2 (you know, nice size) green peppers, chopped

2 (you know, nice size) onions, chopped

2 28 oz cans of diced tomatoes (you know, those big cans)

6 lbs, no lie, chili beans

1 family size tomato soup

Chili powder to taste

Salt and pepper to taste

Here's what you need to do:

Brown your turkey with the onion and green pepper.

Add your salt and pepper.

Add all of your canned items (tomatoes, tomato soup and beans)

Add your chili powder. Here's where I also make a change, I add some chipotle chili powder to this. It gives it just enough spice to make your nose run. 

Bring to a boil and simmer for a little while. Do your taste test here and see if you need to play with your spices.

Package it up and let it cool down. Then you can freeze.

I hope you enjoy!

Chicken with Sauteed Apples and Swiss Chard

The weather finally changed down here and it actually felt like Fall...well, Florida Fall. I wanted to make something to compliment the season and one of my favorite things during the Fall is apples. This recipe was perfect.

Here's what you need:

1 large bunch of Swiss chard
4 boneless skinless chicken breasts
1/2 tsp sea salt, divided
1/4 tsp black pepper
2 tsp vegetable oil
2 cloves garlic, minced
1 large tart-sweet apple (like Gala), sliced
1/2 cup unsweetened apple juice
1 tbsp Dijon mustard

Here's what you'll do:

Trim stems and center ribs from the Swiss char and chop stems and ribs. Thinly slice the leave crosswise.
Sprinkle chicken with half of the salt and pepper.
In a large skillet, heat the oil over medium-high heat.
Add chicken and cook, turning once, for 4-5 minutes per side or until browned on both sides. Transfer to plate.
Add garlic, apple, the remaining salt, apple juice and mustard to the skillet.
Bring to a boil over medium-high heat.
Stir in Swiss chard stems and leaves.
Reduce heat and simmer, stirring occasionally, for 5 minutes.
Return chicken and any accumulated juices from the plate to the pan.
Simmer, stirring occasionally, for 3-4 minutes or until the chicken is no longer pink inside.

Nutritional facts per serving (this recipe makes 4 servings):
Calories: 217
Total fat: 5 g
Saturated fat: 0 g
Cholesterol: 66 mg
Sodium: 608 mg
Carbohydrate: 14 g
Fiber: 1 g
Protein: 29 g
Calcium: 17 mg
Iron: 2.0 mg

I liked the chicken in this dish, but the chard and apples were ruined by the mustard for me. I'm not a huge mustard fan and did not think it would be that overpowering when I made it. I may forfeit it the next time I make it, or simply make some without it for myself. Scott and Aaron both loved it with the mustard.

Chicken Cordon Bleu Casserole

I love easy meals that are also delicious. I found this winner-winner chicken dinner on Kraft recipes and it was a hit.

Here's what you need:

1 package of low sodium Stove Top Chicken Stuffing
1 can reduced sodium cream of chicken soup
1 tablespoon of dijon mustard
1 lb of boneless skinless chicken breast cut into bite size pieces
3 cups of small broccoli florets
1 small ham steak cubed (or a packaged of cubed ham)
6 slices of Swiss cheese

Here's what you need to do:

Preheat your oven to 375 degrees.
Cook the Stove Top according to the package.
Combine the mustard and cream of chicken soup.
Add the chicken, ham and broccoli to the mixture.
Spray a 2 qt backing dish and then pour mixture into the pan.
Top the mixture with stuffing and Swiss cheese.
Bake for 35-40 minutes.

Seriously, it is that easy. From start to finish this meal should take you 50 minutes and 40 of those minutes you are waiting for it to finish cooking.

The dish was delicious and left enough for some leftovers for us. Pair this with a salad and you have the perfect cozy meal!

Vegetarian Chili Stuffed Baked Potatoes

Sometimes there is nothing better than a baked potato. I don't know what it is about something so simple, but it's just so satisfying sometimes. I found this recipe on Quorn's website and made it yesterday, it was beyond delicious!

What you need:

2 tsp. vegetable oil/olive oil
1 small onion, finely chopped
1 clove of garlic, minced
1 cup of red and green peppers, diced
1 package of Quorn grounds/meatless grounds
1 14 oz can of diced tomatoes
2 tsp. chili powder
2 tsp. cumin
1 cup of red kidney beans, drained
Salt and pepper to taste
4 large baked potatoes, baked and still hot
Shredded cheese
Scallions/green onions
Sour cream

What you need to do:

Place oil in a large non-stick pan over medium-high heat; Add onion; sauté 4-5 minutes or until softened and then add garlic.

Add peppers, grounds (Quorn or other), tomatoes, chili powder and cumin. Reduce heat; simmer 8-10 minutes.

Stir in kidney beans, season with salt & pepper and continue to simmer 3 -5 minutes longer.

Slice open each baked potato.

Fill with generous amount of chili mixture; top each with 1 Tbsp. cheese.

Serve immediately, sprinkled with chopped scallions and a dollop of sour cream, if desired.

Seriously, this was so good and beyond filling. I cheated and used the microwaveable potatoes, which is totally acceptable (in my opinion).  We have enough for leftovers and I cannot wait to nosh on this at lunch!

Creamy Tomato Soup

I love comfort food and nothing screams that like tomato soup with grilled cheese. I found this recipe in CopyKat.com's Dining Out at Home Cookbook 2. It is a copy of the creamy tomato soup from Panera Bread.

Here's what you need:

• 1/4 cup of butter
• 1/2 cup chopped onion
• 1/2 tsp chopped garlic
• 4 tbsp flour
• 2 cups half-and-half
• 1 tsp sugar
• 1/2 tsp baking soda
• 1 tsp salt
• 1 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 tsp dried oregano
• 3 (14.5 oz) diced tomatoes (I used 2 no salt added and 1 fire roasted)
• 1/2 tsp Italian seasoning

Here's what you need to do:

• In a large pot over medium-high heat melt your butter and add the chopped onion and garlic. 
• Cook until the onion is translucent but continue to stir so you do not brown the garlic.
• Add the flour and cook for 1-2 minutes, stirring continually so the flour does not brown.
• Add 1 cup of half-and-half and stir until mixture thickens, then add the second cup of half-and-half.
• When your base has thickened, stir in sugar, baking soda, salt, black pepper, red pepper flakes, oregano, diced tomatoes and Italian seasoning.
• If you have an immersion blender, blend the mixture but leave some chunks. If you do not have an immersion blender, transfer to a standard blender and puree. 
• Simmer on low heat for 15-20 minutes to allow flavors to blend.

I also made grilled cheese with this using a hearty bread grilled on pure butter. Seriously, go big or go home. 

If you have a chance, grab a copy of CopyKat.com's Dining Out at Home Cookbook 2. There are SO many great recipes in there including Cracker Barrels fried chicken and Chili's skillet queso (SO good!). 

Couscous Paella with Shrimp and Chicken Sausage

In an effort to continue eating healthy, I found this super yummy recipe for paella with shrimp and chicken sausage and instead of using rice, you use couscous (so good they named it twice!).

Here's what you need:

2 tsp extra virgin olive oil
1 small red bell pepper, cut into small pieces
1 cup of chopped onion
2 links of cooked chicken sausage, diced
2 cloves of garlic, minced
1 tsp sweet smoked paprika
1 tsp dried oregano
1 cup reduced sodium chicken or vegetable broth
8 oz medium shrimp, peeled and deveined
1 cup whole wheat couscous
3/4 cup frozen petite peas, thawed
1/2 cup chopped italian parsley
2 tbsp freshly squeezed lemon juice

Here's what you need to do:

In a large skillet heat oil over medium-high heat.
Add red pepper and onion, cook stirring for 6-8 minutes or until soft.
Add sausage, garlic, paprika and oregano.
Cook, stirring for 2 minutes.
Stir in the broth and bring to a boil.
Remove from heat and stir in shrimp, couscous and peas.
Cover and let stand for 5 minutes or until liquid is absorbed and shrimp are pink, firm and opaque.
Fluff couscous with a fork, stir in parsley and lemon juice.

This was so light and yummy! Plus, it took less than 20 minutes to make, which is perfect for a busy weeknight.

I hope you enjoy!

Chicken, Broccoli and Asparagus Stir Fry

I love Asian and Asian-inspired food, what I don't love is getting take out that is full of sodium and just not so yummy stuff. I've taken to making my own Asian-style food and this is one of the newer recipes I've tried.

Here's what you need:

2 tbsp sesame oil, divided
3 cloves of garlic, minced
1 lb asparagus, trimmed and cut into 1 inch pieces
2 cups of small broccoli florets
1/2 cup reduced-sodium chicken or vegetable broth
1 lb boneless, skinless chicken breasts, cut into small strips or cubes (I used chicken tenderloins)
1/4 tsp fine sea salt
1/8 tsp cayenne pepper
1/2 cup chopped green onions (I omitted this, not a huge fan)
1/4 cup hoisin sauce

What to do:

In a large skillet, or wok, heat half the oil over medium-high heat.
Add garlic and cook, stirring for about 30 seconds.
Add asparagus, broccoli and half of the chicken/veggie broth. Cover and cook for about 3 minutes or until the veggies are tender-crisp.
Transfer the veggie mixture to a bowl.
In the same skillet, heat the remaining oil over medium-high heat.
Sprinkle chicken with salt and cayenne pepper and place in skillet. If you are using the green onions, add them here too.
Cook, stirring, for 3-4 minutes or until chicken is no longer pink inside.
Return the veggie mixture to the skillet and add remaining broth and hoisin sauce.
Cook, stirring, for 1 minute.

I served this over brown rice and it was delicious! Aaron had two helpings of it and ate all of the veggies. I hope you enjoy this as much as we did!

The Goop

When we went to Miss Addison's birthday party back in November, my friend Michelle made this amazing apple dip. I, in turn, made it for a work party and have been requested to bring it ever since. Now, "the goop" is not its official name, however, it is the name my boss gave it and it stuck.

Here's what you need:

• 8 oz cream cheese
• 1 cup, packed, brown sugar
• 1/2 cup granulated sugar
• 1 tsp. apple pie spice
• 1 tsp. vanilla
• pinch of salt
• pinch of apple pie spice

What you need to do:

• Cream the cream cheese with the sugars
• Once combined add the apple pie spice, vanilla and salt
• Refrigerate for a minimum of one hour
• Top with a pinch of apple pie spice before serving

This dip is so delicious and easy to make! Enjoy!

Meatball and Spinach Soup

I love to make soups because they are one of those meals that you can make in mass quantities and freeze for whenever you need a quick meal. Plus, in the winter months, they are just so darn tasty. I still have to play around with this recipe to get it exactly where I want it, but I will say, letting it sit overnight made a HUGE flavor difference (in a good way).

Here's what you need:

1 package of meatballs (or you can make your own)
1 tablespoon olive oil
2 cloves of garlic, coarsely chopped
8 oz trinity mix (diced onion, bell pepper and celery)
3 cups of baby spinach
2 cans cannellini beans (15-16 oz), drained
1 (32 oz) box unsalted chicken stock
1/4 tsp salt
1/4 tsp pepper
1/2 cup parmesan cheese

What to do:

Heat your oil in a pot and add trinity mix and garlic
Cook and stir for 2-3 minutes until the onion is softened
Add spinach and cook for 2-3 minutes until it begins to wilt
Reduce heat to medium-low and stir in beans, stock, meatballs, salt and pepper
Simmer 5-7 minutes until meatballs are 160 degrees and soup is hot
Serve with the parmesan cheese

Enjoy!

The Perfect Roast Chicken

I love roasted chicken and it's so simple to make. My favorite recipe comes from Williams and Sonoma, but I've tweaked it over the years to make it my own.

Here's what you need:

• 6 1/2 lb ish roasting chicken (the last one I made was 8ish lbs)

• Olive Oil

• Sea Salt

• Pepper

• Thyme

• Sweet Onion, sliced

• Poultry Bouquet

What to do:

• Preheat oven to 400 degrees

• Clean and rinse your chicken

• Rub olive oil on the skin of your chicken

• Season with sea salt, pepper and thyme

• Stuff inside of chicken with the sliced sweet onion and poultry bouquet

• Place chicken on a rack in your roasting pan on its side and roast for 30 minutes

• Flip chicken to other side and roast for another 30 minutes

• Place chicken on back and roast for the remainder of time (about 45 minutes, you want thigh to register at 170 degrees)

• Remove chicken, transfer to a platter, cover and let rest for 10-15 minutes before carving

So simple and so delicious!

Chicken Jambalaya

I've been on a "hey let's try this" kick with my recipes and after posting a photo of this I was immediately asked for the recipe, so I had to share.

I love jambalaya thanks to my dear hubby, but let's face it, it's not the healthiest meal on the planet. This recipe is a lot healthier than most, plus, it's in the crock pot. Can you say win-win?

Chicken Jambalaya
From Fitness Magazine

You need:

• 8 ounces skinless, boneless chicken-breast halves

• 16 ounce package frozen bell peppers and onions

• 8 ounces smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices

• 2 cups water

• 1 14 1/2 ounce can diced tomatoes with jalapeno peppers, undrained (I used Del Monte tomatoes with green chilis)

• 8 ounce package jambalaya rice mix (I used Zatarains Reduced Sodium Jambalaya Mix)

What to do:

• Cut chicken into 1/2-inch strips. 

• Place frozen vegetables in a 3-1/2- or 4-quart slow cooker and top with chicken strips and turkey sausage. 

• Add water, undrained tomatoes, and seasoning packet from rice, if available. Zatarain's has the seasoning mixed in, so I just added it at the end. 

• Cover and cook on low-heat setting for 5 to 6 hours (I did it on 8 hours and it was fine, I'd prefer to keep it around 6 though) or on high-heat setting for 2 1/2 to 3 hours. 

• Stir in rice. 

• Cover and cook about 45 minutes more (if using low-heat setting, turn to high-heat setting), or until most of the liquid is absorbed and the rice is tender. You will still have some liquid left, if you feel it's a lot use 2 boxes of rice next time or bump up to the family size box.

This seriously was delicious and I cannot wait to have the leftovers tomorrow. I hope all of you enjoy it as well!

Pasta e Fagioli

I have another pasta e fagioli recipe on here that is delicious, but sometimes you want something more traditional. I did change this recipe a little bit since I don't eat beef, but instead of turkey I used Italian sausage. I apologize for the crappy photo, I will have to retake this.

Here's what you need:

1 lb. ground Italian sausage or ground beef, if you prefer
1 small onion, diced
1 large carrot, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 quart of tomatoes (or 2 14.5 oz. diced tomatoes)
1 15-oz. can red kidney beans (w/ liquid)
1 15-oz. can Great Northern Beans (w/ liquid)
1 15-oz. can tomato sauce
1 tablespoon white vinegar
1 ½ teaspoon salt
1 teaspoon oregano
1 teaspoon basil
½ teaspoon pepper
½ teaspoon thyme
½ lb. Ditalini pasta

What to do:

• Brown the meat in a Dutch oven or large stock pot over medium heat.

• Add the onion, carrot, celery and garlic, saute for 10 minutes, until vegetables are tender.

• Add remaining ingredients, except pasta and simmer for 1 hour, stirring often. At 50 minutes into simmer time, cook the pasta according to package directions, until al dente. Drain the pasta and add to the pot of soup. Alternately you can just add the pasta to the soup and let it cook there.

• Simmer for 5-10 minutes and serve.

• Top with grated Parmesan cheese.

This is also a great soup recipe for the crock pot, just add the pasta at the end so it's not totally mushy. Hope you enjoy!

Cheesy Chicken and Rice

I haven't posted a recipe in a while, so I thought I would share this super easy and yummy recipe I found on Pinterest.

What you need:

4 chicken breasts
1 10.5 oz cream of chicken soup
1 sweet onion, diced
1 cup shredded cheddar cheese
1 can of corn
1 box of Zatarains Yellow Rice (cooked)

What to do:

Place the chicken, onion and cream of chicken soup in your slow cooker.
Cook for 3-4 hours on high or 7-8 hours on low.
1 hour before it's ready mix in the rice, corn and cheese and let it finish cooking.

Yup, that's it. It was sooooo yummy! It's definitely a comfort food that will be a staple in our house!

Slow Cooker Country Style Ribs

I am having a love affair with my slow cooker right now and this recipe is hands down the easiest recipe on earth. The ribs literally melt in your mouth and there is no need for a knife.

What you need:

3lbs country ribs
Salt
Pepper
BBQ sauce

Seriously, that's it.

What to do:

Season ribs with salt and pepper and place in the crock pot.
Cook on low for 8 hours.
Drain fat from the ribs and then put BBQ sauce on the ribs and let sit in the crock pot for another hour.

That's it. My ribs finished cooking before either us got home from work, so Scott drained them and then added the sauce and let them sit on warm until I came home.

Enjoy!

Honey Maple Granola

I'm a granola junkie, seriously, I have a problem. I love making my own and when I found this recipe, it was too good not to share. It's from Melissa d'Arabian's Ten Dollar Dinners Cookbook.

Here's what you need:

2 cups of rolled oats (not instant)
1/2 cup of chopped pecans
1/2 cup crisped rice cereal
1/4 cup wheat germ or flax seed
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
2 tablespoons of vegetable oil
3 tablespoons of honey
2 tablespoons maple syrup (the good stuff people, not Aunt Jemima)
1 teaspoon vanilla extract

What to do:

Preheat the oven to 300 degrees
Stir the oats, pecans, rice cereal, wheat germ/flax, cinnamon, ginger and salt together in a bowl
Whisk together the vegetable oil, honey, maple syrup and vanilla extract together
Pour the honey mixture over the dry ingredients and spread onto a cookie sheet
Bake until crisp, around 30-35 minutes, but stir every 10 minutes
Cool completely and then transfer to an airtight container (can be stored 1 week)

This is so good, I mean SO good!

Peanut Butter Bars

Every week we have a full Sunday dinner with Mimi and PawPaw. We alternate whose house it will be at, and this week it was our house. I made a super yummy marinated pork roast and for dessert I made these Peanut Butter Bars.

I found this recipe on Pinterest (of course) and have to say, the best part of the whole thing is you do not have to bake them. It's the perfect recipe for Florida.

Here's what you need:

Peanut Butter Bar
1 cup butter, melted (2 sticks)
2 cups graham cracker crumbs (2 sleeves ground to a fine crumb)
2 cups confectioners' sugar
1 1/2 cups peanut butter

Peanut Butter Bar Chocolate Topping
1/4 cup peanut butter
2 cups chocolate chips

What you need to do:

Combine first four ingredients in a large mixing bowl until well-combined and smooth.
Spread evenly into a 9x13 baking dish.
Combine ingredients for the peanut butter bar chocolate topping in a medium glass bowl.
Melt in the microwave for 1 minute at a time on 80% power.
Remove from the microwave and stir until smooth.
Spread on top of the peanut butter bar base and place in the freezer for 15 minutes.
Remove from the freezer and cut into individual bars.

I kept my bars in the fridge because I was afraid with all the cooking in the kitchen the consistency wouldn't be right. I also ground my graham crackers in my food processor to really get them finely ground.

Everyone loved this dessert, but it's really rich, even though there is not a lot of chocolate in it.

Can you tell he loved it? I hope you love it just as much!

Italian Crock Pot Chicken

Since I'm going back to work I've been trying out a bunch of crock pot recipes to make life easier. I made this yesterday for dinner and there was a ton of it!

Here is what you need:

1 packet of Italian dressing mix
1 8oz cream cheese, softened
2 cans of cream of chicken soup
4 chicken breasts
Rotini pasta

What to do:

Put chicken in the crock pot
Put soup, Italian dressing, and cream cheese over chicken
Cook on low 4-6 hours (I did it for 6)
Make your pasta according to directions on the box
Combine pasta and chicken mixture

The only thing I would change about this is I may add another packet of Italian dressing to it, the flavor seemed to be hidden by the cream of chicken soup.

BLT Salads

With as hot as it continues to be, the last thing I want to do at night is heat up my kitchen. I found a yummy recipe for BLT salads from Publix Apron's and decided to give it a go.

Here's what you need:

Romaine Lettuce
Grape Tomatoes, halved
Bacon bits, or strips of bacon cooked and crumbled
1/4 cup Kraft Garlic and Herb Mayo
1 tablespoon White Balsamic Vinegar
1 teaspoon water

What to do:

Cook your bacon, crumble and sprinkle over your lettuce and tomato
Mix the mayo, vinegar and water
Put desired amount of dressing over salad

That's it, easy right? I was not a huge fan of the dressing, but Scott loved it. I actually made another batch of the dressing for him to dip carrots in.