Quinoa Black Bean Burrito Bowl

 

Underneath the generous helpings of salsa, sour cream, avocado and tomatoes here is a big bowl of cilantro-lime quinoa and yummy cilantro-infused cooked black beans topped with corn and cheese. 

Everything is mixed in here in this picture.  I am REALLY loving quinoa lately.  I've made several different recipes in the last few weeks and have loved them all!  I will be bringing them to the blog soon, kay? This was FABULOUS and I wish had a bowl of it sitting on my desk. right. now.

Quinoa Black Bean Burrito Bowl
from The Shiksa in the Kitchen
Yield: 4 servings


1 cup quinoa
1 tbsp olive oil
1/4 cup minced onion
1 clove garlic, minced
2 cans (15 oz each) black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1/4 tsp chili powder (mild)
Pinch of cayenne pepper (spicy)
1/4 cup fresh lime juice
1 cup shredded lettuce
Salt

Optional toppings:
grated cheese
sour cream or greek yogurt
avocado
diced tomatoes
guacamole
corn 
pico de gallo or salsa
hot sauce or sriracha
guacamole


Rinse the quinoa in a sieve or mesh strainer under running water. Drain. Pour quinoa into a saucepan along with 2 cups of water. Bring the quinoa to a boil, then reduce heat to a low simmer. Cover the pot. Let the quinoa simmer for about 20 minutes till it becomes tender and all the liquid has been absorbed. Keep a close eye to make sure the quinoa doesn't burn.

While quinoa is cooking, heat 1 tbsp of oil in another saucepan over medium heat. Pour minced onion into the saucepan and saute for a few minutes till it softens and begins to turn brown. Add the minced garlic to the pot and let it saute for 1-2 minutes longer till aromatic.

Add the black beans to the pot of onions along with 1/2 cup water, 2 tbsp of chopped fresh cilantro, chili powder and cayenne pepper. Bring the beans to a boil, then reduce heat to medium low. Let the beans simmer for 15 minutes till the liquid is mostly evaporated. Stir in 2 tbsp of fresh lime juice. Season with salt to taste.

When the quinoa is fully cooked, remove from heat and fluff with a fork. Use the fork to mix in 2 tbsp of chopped cilantro and 2 tbsp fresh lime juice. Season with salt to taste.

Assemble your burrito bowls. Divide the cilantro lime quinoa between four bowls. Top each portion of quinoa with 1/4 cup of shredded lettuce, simmered black beans and optional toppings.  Serve warm.

Slow Cooker BBQ Chicken Cobb Salad

 

  Alright so I totally failed at starting a new blog.  I guess I admit I'm a little embarrassed.  You see, I was kinda hoping that this fresh start would inspire and motivate me to regularly blog since I was starting at square one.  That, plus a lot of the posts on this here blog were old and not very well written and consisted of weird formatting... blah blah.  But then I came to realize that this blog still has a ton of recipes that I love and will always come back to... and so what if the writing is a little immature? So what if a bunch of the recipes were posted in 2010?  This blog is me and it's just a fun outlet for me to write about food that I love.  Ha sounds a little cheesy.  

I'm not gonna stick to any set posting schedule, I'm just gonna post about recipes that I've made and both my husband and I have loved when I get the chance.  I don't post anything on here that (at least) I haven't loved! My husband is a little bit pickier than I am when it comes to healthier foods but he will still eat anything I put in front of him.  I always make sure to get his opinion on everything I make because his is a different perspective than mine.  I have very broad taste buds; I love trying new things whereas my husband already knows what he likes- and that's what he wants. 

This here recipe is super yum!  It's made in a slow cooker, so it's super easy.  I altered it a bit and made a homemade BBQ sauce instead of buying the bottled kind.  You can find that homemade recipe here.  I used one whole recipe for the chicken, but you could probably get away with halving it.  I had a lot of leftover sauce in the crock pot.

Slow Cooker BBQ Chicken Cobb Salad

adapted from Six Sisters' Stuff

Makes about 6 large salads

5 chicken breasts
1 recipe homemade BBQ sauce or 18 oz. bottle BBQ sauce
12 cups chopped Romaine lettuce
2 avocados, diced
3 Roma tomatoes, diced
1 green pepper, chopped
2 carrots, thinly sliced
6 slices of bacon, cooked and crumbled
3 hard-boiled eggs, diced
2 cups cheddar cheese

Other toppings you might want to add: cucumbers, red onion, green onion, bleu cheese . . . the possibilities are endless!

Directions:
Spray the inside of your crock pot with non-stick cooking spray. Place chicken breasts inside and pour the bottle of barbecue sauce on top. Cover with lid and cook on low for 4-5 hours (or high for about 2 1/2 hours). Take chicken out of slow cooker and cut into bite-sized pieces.
Once chicken is cut, assemble your salads. Place about 2 cups of lettuce on the bottom of your plate and top with the vegetables/toppings of your choice. Top salad with your favorite salad dressing (Ranch, Italian, Thousand Island- whatever you want! I prefer Ranch)

Bacon Cheddar Florentine Quiche

KAY so I'm just gonna get right down to it.  Never made quiche before today (yes I actually made this recipe today!) and I was pleasantly surprised at the easiness and deliciousness! I'm thinkin' this recipe might be on the repeat for this Sunday's morning brunch..

Bacon Cheddar Florentine Quiche
recipe adapted from the Picky Palate cookbook
serves ~4 main dish servings

2 cups spinach
1/2 cup white onion, chopped
1/2 pound bacon, chopped
8 eggs
1/4 cup milk
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. fresh parsley, chopped
1/2 cup cheese- cheddar or monterey jack
1 refrigerated pie crust (or frozen pie crust- I used this, or homemade pie crust)

Preheat oven to 350 degrees F. Unroll the pie crust and put in a 9-inch pie plate.  Poke the bottom of crust with a fork several times.  Put chopped bacon in large nonstick skillet over medium heat until it is cooked through, about 10 minutes.  Place bacon on a paper-towel lined plate.  Discard all but 2 tablespoons of the bacon grease. Add spinach and onion to the reserved grease over medium-high heat and cook until onions are tender and spinach is wilted, about 5 minutes.
When oven temperature is ready, bake pie crust for about 10 minutes to pre-bake it (do not need this step if using a frozen pie crust).  In a large bowl, whisk together the eggs, milk, salt and pepper.  When crust is done baking, take out of the oven and spread the spinach and onion mixture over the pre-baked crust, and top with the bacon. Pour egg mixture over, and then top with parsley and cheese.  Bake in the oven for 30-35 minutes, until eggs are set.  Let cool for about 5 minutes before cutting into wedges.

Chicken Enchilada Pasta

So prettttty much I'm obsessed with Pinterest.  So addicting. If you follow me, then you probably have seen my gazillion boards with food.  Cause like if I wanna make a pie, then all I have to do is go to my pie board and choose one! Haha oh wow I sound like a total geek right now.  This pasta was pinned a long time ago but I decided to just now give it a try. Um, it is dang good! I recommend making it! Although I did tweak some changes- mostly that I increased the red pepper from one to two. This was because a) I feel like there was not nearly enough red pepper for the whole recipe, and 2) I'm trying to eat less meat in my life (hopefully will be a blog post one of these days) and one good rule of thumb for this is to cut the meat portion of recipes in half and to double the veggies. Now I didn't do exactly that, but you get the idea. Enjoy!


Chicken Enchilada Pasta
adapted from Pearls, Handcuffs and Happy Hour
serves ~4-6

2 chicken breasts, cooked & shredded
2 tbsp. olive oil
2 garlic cloves, minced
1 medium onion, diced
2 red peppers, diced
1 {4 oz.} can diced green chiles
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
2 {10 oz.} cans green chili enchilada sauce
2/3 cups red enchilada sauce
2 cups shredded cheese {I used colby & monterrey jack}
1 cup sour cream
2/3 box of penne pasta
Optional toppings: avocado, green onions, black olives, tomatoes, sour cream

Cook chicken, drain, and shred.  Meanwhile boil pasta according to package and chop the veggies. Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes.  Add garlic & red pepper and cook for another 3-5 minutes. Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through.  Now toss in the sour cream, but whatever you do, DO NOT bring to a boil!  Cook on low heat or the sour cream will curdle.  Gross.  Stir until sour cream is well mixed and heated through.

Drain pasta & return to pot. Pour sauce over pasta and mix well.  Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

Homemade Sun-Dried Tomato Pesto Pasta

Look at these beauties.  I'm seriously so happy about them right now.  I saw the idea to make homemade sun-dried tomatoes on Pinterest and pretty much immediately went into the kitchen to make them yesterday.  All you need is a little basket of grape or cherry tomatoes, sliced in half (if you only had regular tomatoes, I'm sure you could slice or chop them up and it'd also work just fine!), some olive oil, and spices.  I used salt, pepper, oregano and garlic powder.  I just sprinkled it all on without any measurements.  Then, toss it all together on a aluminum foil sheet-lined baking pan and stick in the oven at 250 for 2 hours.  Yes, 2 hours! Once you bite into one of these babies, you will be in heaven.  Ah-mazing!! Oh and to warn you, your house will smell incredible while these are in the oven.

Then I had the marvelous idea to mix these babies with some leftover whole-wheat spaghetti in the fridge along with pesto and parmesan cheese.  Best decision ever! I very much recommend making this for lunch. Or dinner.  Just whenever. It's super easy and VERY TASTY and healthy too!

Homemade Sun-dried Tomato Pesto Pasta

1 carton of grape or cherry tomatoes, sliced in half
1 Tablespoon extra-virgin olive oil
dash of oregano
dash of garlic powder
dash of salt and pepper
Pesto sauce (can be homemade or jarred- I used jarred)
whole-wheat spaghetti, cooked
parmesan cheese, for sprinkling (optional)

Heat oven to 250 degrees F. On a foil-lined baking sheet, place the tomatoes and combine with olive oil, salt and pepper, oregano and garlic powder.  Just sprinkle the spices on until you feel like it's enough.  Toss until all tomatoes are coated and then spread out evenly on baking sheet.  Bake in oven for 2 hours.  When they are done, combine whole-wheat spaghetti with pesto sauce (1/4 cup of pesto for every 1 cup of pasta) and top with sun-dried tomatoes and parmesan cheese. Yum!

Bacon-Cheddar Ranch Pinwheels

Okay so it's nothing new to say that I have a slight obsession with recipes.  When I say slight... I mean that if I have any free time (which is quite lately now that all I am pretty much doing is waiting for my baby to be born....) I will choose to browse one of the 25 cookbooks I own, scour Pinterest for each and every food post or plan meals for the next 18 months (slight exaggeration).  Ha it's a little bit out of control.  Hilarious.  But I can't help it... I'm a huge foodie and I will always be obsessed with food-especially healthy food- and trying fabulous new recipes (as well as making old favorites again and again).

ANYWHO.  It's no surprise I'm a member of the Pillsbury and Betty Crocker websites and by being a member, you can get the fun bonus of a receiving free calendar in the mail each year featuring one delicious recipe each month! I love it!  Well last year I think I made all of zero recipes from each calendar.  I know, very surprising considering my recipe obsession (but when you have a gazillion resources to pull recipes from, it's easy for one resource to get pretty left out, hence the calendar simply sitting on my wall without ever being used in 2012- I'm sorry calendar)!  Well this year I want to do much better! I want to make each and every recipe! With the exception of a few (either they're boring or they have beer in them) I vow to make each recipe from the Pillsbury and Betty Crocker 2013 calendars.  I've already one-upped last year because I made Pillsbury's January recipe!  Wow I'm a hoot.

P.S. these were super easy and super YUMMY! My hubby and I ate them all in pretty much one sitting...


Bacon-Cheddar Ranch Pinwheels
 from Pillsbury

Servings: 16 pinwheels (I think I got more like 10-12, depends on how thick you slice them)
Prep time: 15 minutes
Total time: 35 minutes

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons ranch dressing (I eyeballed it, probably was a little more)
1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2 cup finely shredded Cheddar cheese (2 oz) (again I didn't measure, just sprinkled it on)
1/4 cup chopped green onions (4 medium)

• Heat oven to 350°F. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle. 
• Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
• Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

*Nutritional Info:  1 pinwheel= 80 calories, 6g fat (2g saturated), 180mg sodium, 2g protein



*Not healthy but oh so good and would be a perfect appetizer for the Superbowl that's quickly approaching!

Slow Cooker Cream Cheese Chicken Chili

Alright so I have one more soup/chili recipe to post before it definitely gets too warm to make anymore!  I LOVED this recipe! It is SO easy because you just throw everything in the crock pot and then let it sit all day.  And it tastes SO good! Very creamy and delicious! I even used frozen chicken breasts and it turned out wonderful.  One tip for shredding the chicken when it is cooked- throw the chicken into a kitchenaid mixer straight from the crock pot and set the speed to low/medium for around 20 seconds.  You will then have beautifully shredded chicken in seconds! The best tip I've seen on Pinterest so far!

 Cream Cheese Chicken Chili
from Plain Chicken, adapted from Tried and Tasty

1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

Cheesy Sloppy Joes

 

Lately things have been tight financially for my hubby and I since my hubby is preparing to apply for dental school and we are both finishing up our last year as students at ASU.  However, I will never give up my passion and hobby known as cooking, no matter how tight money gets.  There are such things called inexpensive dinners, and this is one of them.  Plus, was pretty quick to put together and much better than sloppy joes made with Mamwich brand sauce that I grew up on!

Cheesy Sloppy Joes

from 5 Dollar Dinners

• 1 lb. ground beef
• 1 green pepper, seeded and diced
• 1 15 oz. can tomato sauce
• 2 tsp minced onion
• 1 tsp minced garlic
• 1 tsp vinegar
• 1 Tbsp prepared mustard
• 1 Tbsp brown sugar
• Salt and pepper
• 4 whole wheat buns
• 4 slices provolone cheese (in place of this I used shredded Monterey Jack and it worked great)

• Brown the ground beef. (If you want softer green peppers, cook them with the ground beef.) Drain and let sit.
• In the same skillet, add the tomato sauce, minced onion, minced garlic, vinegar, mustard and brown sugar. Stir and let simmer over low heat for 5 to 10 minutes.  Add the brown beef and (uncooked or cooked) green peppers and combine. Simmer over low heat for another 5 to 10 minutes, or until ready to serve.
• Spoon the sloppy joe meat over the buns and top cheese. Let the warm sauce melt the cheese, or microwave.

The Best Cheese Ball/Cracker Dip

Surely you've heard of Allrecipes.com  right?  Tell me it's true.  They have millions and billions of recipes (okay maybe not billions...) that are submitted by users and then rated and reviewed by lots and lots of people.  Basically, all the good recipes have thousands of ratings and you can tell it's gonna be a winner.

Well, last Thanksgiving I tried out this cheese ball recipe from Allrecipes.com and let me tell ya... it is SO a winner! I'm making it again this year and cannot wait! It is perfect with crackers (any kind) and is so addicting... not to mention a snap to put together!  Oh and it makes two cheese balls, which is perfect for me since I am going to my parents' house and my in-laws' house for two Thanksgivings.  One for each!

Cheddar Cheese Ball Dip
from Allrecipes.com

• 2 (8 ounce) packages cream cheese, softened
• 3 1/2 cups shredded sharp Cheddar cheese
• 1 (1 ounce) package Ranch-style dressing mix
• 2 cups chopped pecans
• 4 pecan halves

In a large bowl, mix together cream cheese, Cheddar cheese, and dressing mix. Form into one large ball or two smaller balls. Roll in chopped pecans to coat surface. Decorate the top with pecan halves. Refrigerate for at least 2 hours, or overnight.

A Thanksgiving Favorite: A Paula Deen Staple!

My mom and I started a new Thanksgiving side dish a couple years ago that is not completely traditional to your average Thanksgiving dinner.  We made macaroni and cheese. Yes, you heard me! Creamy, cheesy, and fat-laden, Paula Deen's macaroni and cheese is the BEST macaroni and cheese I've ever had.  Hand's down.  It wins in all categories: cheesiness, creaminess, easiness and (unfortunately) probably unhealthiest as well. :/  But we are talking Thanksgiving here.... I'm sorry but that is no day to diet.  If you are only making this ONE day a year, then I think it's perfectly and marvelously allowable!

I LOVE green bean casserole, sweet potatoes and pie, don't get me wrong. But this is the dish I'm looking forward to most this year! It's my all-time favorite!
The only alterations we made to the recipe were that we left out the eggs, based on the reviews.

Creamy Macaroni and Cheese 
adapted from Food Network

Ingredients
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Sourdough Turkey Pesto Panini

 

I am SO excited that Thanksgiving is just around the corner! It really gets me through frustrating or stressful parts of my day! I even made my very first homemade pie today (okay so the crust was Pillsbury's but no one knew and it was SO easy that way!)- recipe to come soon- and it got me excited for the best pie day of the year.  Mmm!  

So anyways... this sandwich.  Is amazing! It's probably the best sandwich I've ever had.  Well I guess it's technically a panini, not a sandwich although it falls under the latter category.  The key to this recipe is the sourdough bread.  You have to use it.  No substitutions.  I know it just won't be the same.  It might taste alright.  But not amazing, knock-your-socks off good! My husband and I both raved over it.  And the best part- it is so dang easy and uses very few ingredients!  A winner recipe for sure.  I'm sure this would be great with Thanksgiving turkey leftovers also!

Sourdough Turkey Pesto Panini

from Cooking Light

2 tablespoons fat-free mayonnaise   

4 teaspoons basil pesto  

8 (1-ounce) thin slices sourdough bread   

8 ounces sliced cooked turkey breast   

2 ounces thinly sliced provolone cheese   

8 (1/8-inch-thick) slices tomato   

Cooking spray  

Combine mayonnaise and pesto, stirring well. Spread 1 tablespoon mayonnaise mixture on each of 4 bread slices; top each slice with 2 ounces turkey, 1/2 ounce cheese, and 2 tomato slices. Top with remaining bread slices. 

Preheat grill pan or large nonstick skillet coated with cooking spray over medium heat. Add sandwiches to pan; top with another heavy skillet (or you can put in a panini press or indoor grill). Cook 3 minutes on each side or until golden brown.

Smoked Cheddar Macaroni and Cheese

 I don't know who first decided that mac 'n cheese was a "kids" food.  Of course almost all kids love it, but is there some rule that says that people must unlike the cheesy goodness of noodles drenched in a butter/cheese/milk sauce once they become adults?

Well I think that's crazy.  Pretty much, macaroni and cheese is one of my top 10 foods.  Ever. This recipe is not your traditional mac 'n cheese, but it is rich and extremely flavorful and definitely gives good ole' cheddar mac a run for its money.  I could not find 100% smoked cheddar, but found a blend of smoked shredded cheeses at Trader Joe's.  I think that was my favorite part about this recipe- the smoked cheese brings so much flavor and... smokiness!  This is a hot, hot recipe, my friends! (Hot as in amazing/hip/cool, not spicy. It's not spicy.) Definitely designed for a much older, maturer palate! ;)


Smoked Cheddar Mac 'n Cheese
from Betty Crocker

3

 cups uncooked elbow macaroni (12 oz)

1 1/2

cups whipping cream*

1 

teaspoon Dijon mustard

1/2 

teaspoon coarse (kosher or sea) salt

1/4

  teaspoon ground red pepper (cayenne)

8

  oz smoked Cheddar cheese, shredded (2 cups)

2

  cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, well drained

1/4

  cup sliced green onions (4 medium)

1/3 

cup grated Parmesan cheese

1/3 

cup Progresso® plain bread crumbs

2 

teaspoons olive oil

1. Cook and drain macaroni as directed on box. Return to saucepan; cover to keep warm.
2. Meanwhile, heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat whipping cream, mustard, salt and red pepper to boiling. Reduce heat; stir in Cheddar cheese with wire whisk until smooth.
3. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, mix Parmesan cheese and bread crumbs. Stir in oil. Sprinkle over top of macaroni mixture.
4. Bake uncovered 15 to 20 minutes or until edges are bubbly and top is golden brown.

Makes 8 servings (1 1/4 cups each)

*Make sure to use whipping cream in this recipe.  Even though it is higher fat, if you use milk or half and half, they are more likely to curdle when added to the acidic ingredients- the tomatoes.

Pioneer Woman's Breakfast Burritos

Here's my picture:

 

Here's her picture:

Umm. Let's just pretend I took both, okay? But for real, this is PIONEER WOMAN we are talking about here.  The first here recipe of hers that I've tried and LOVED!

If you are unfamiliar with Pioneer Woman, just google her.  Or turn on the Food Network because she and her ranch family have made their debut on the small screen now, too.  She is known for her love affair with butter and more butter and/or cheese but her recipes just all seem like true comfort food at its finest.  And these were the very best breakfast burritos I have ever had.  My husband, who adores anything with eggs and/or burritos also agreed.

This recipe is in Pioneer Woman's, otherwise known as Ree Drummond's, cookbook that I got at my wedding.  When I am bored I will pull out that cookbook and just drool over the pictures and recipes.  If only food that food had zero calories, right?  Sigh...

Her recipe calls for her breakfast potatoes, which recipe I included.  However, I didn't have time to cook potatoes so I just used about 1 1/2 cups or so of frozen hash browns.  They were even shredded.  But it still turned out fabulous!

 Breakfast Burritos  

(can easily half this recipe- calls for making 12 servings but I halved and it made about 5 burritos,) from The Pioneer Woman

Ingredients

• 1 whole Recipe Of Ree's Basic Breakfast Potatoes* or 1 1/2 cups frozen hashbrowns
• 1 pound Breakfast Sausage
• 2 red bell peppers, seeded and roughly chopped
• 10 whole Eggs
• 1 teaspoon seasoned salt, such as Lawry's
• black pepper to taste
• 1/4 cup half-and-half (I used 2% milk)
• 2 Tbsp. chopped fresh chives
• 2 cups grated Monterey Jack Cheese
• Flour Tortillas
• picante sauce

Preparation Instructions

1. Begin by browning the breakfast sausage over medium heat. Drain off grease and reduce the heat to low.  Next, add the Basic Breakfast Potatoes and red bell peppers and stir to combine.  Cook over low heat for 5 minutes, stirring occasionally.

2. Crack the eggs into a bowl.  Add the seasoned salt, pepper, half-and-half and whisk to beat the eggs lightly.  

3. Add the chives and Monterey Jack and stir to combine.

4. With the heat still on low, pour the egg mixture over the sausage/potato mixture.

5. Now, with a spoon or spatula, very gently stir the mixture.  The potatoes will break apart if you stir too much, so go easy.

6. Continue lightly cooking over low heat until eggs are set.

7. Now taste and adjust the seasonings, adding more seasoned salt, pepper or cheese if desired.

8. To assemble, warm the stack of tortillas in the microwave for about 30 seconds.  Place a heaping spoonful of egg mixture into the middle of a warm tortilla.  Add more cheese if desired.

9. Tuck in the sides, then roll the tortilla until closed.  

10.  Wrap in foil sheets and keep warm until ready to serve.  Serve with picante sauce.

Basic Breakfast Potatoes

Ingredients

• 4 whole (to 5) Large Red Potatoes
• 1 whole Onion
• 1 Tablespoon Vegetable Or Canola Oil
• 1 Tablespoon Bacon Fat (optional)
• Salt And Pepper, to taste
• Red And Green Bell Peppers, Diced (optional)

Preparation Instructions

Place potatoes in a large pot and cover entirely with water. Bring to a boil and cook until potatoes are fork tender. (Or place potatoes on a baking sheet in a 375 degree F oven for 34 minutes or until fork tender.) When they are ready, place the potatoes on a cutting board and dice them into 1-inch pieces.
Next cut up an onion into a large, rough dice.
In a large skillet heat oil and bacon fat over medium-low heat. Put the onions in the skillet and sauté until they start to turn brown. (You can also use red and green bell peppers diced up. If you do, throw them in at this point).
Next, throw in the diced potatoes. Stir well and then slightly press/pack then. Now you will cook them without stirring for several minutes. You want the pan to be hot enough to crisp the potatoes but not hot enough to char them. (Optional step: sprinkle a bit of flour over potatoes as they cook). Cook for several minutes and then flip them with a spatula. Salt and Pepper them as they cook. Cook until desired brownness.

Grilled Chicken Margherita Pizzas

These grilled chicken Margherita pizzas are made using tortillas and they are awesome!!! There is so much flavor and both my husband and I thought they were so yummy and that these could go on our "list" of favorite meals.  Mm-mm!!

Grilled Chicken Margherita Pizzas
from Eat Better America

Prep Time: 35 min

Start to Finish: 35 min

makes: 4 pizzas

1/2	tablespoon olive oil
1	clove garlic, finely chopped
2	boneless skinless chicken breasts (about 8 oz) (or pre-cooked grilled chicken slices like Tyson's)
1/2	teaspoon seasoned salt
4	flour tortillas (8 inch) (recommend whole-wheat)
1/2	cup finely shredded part-skim mozzarella cheese (2 oz)
2	plum (Roma) tomatoes, thinly sliced (about 10 oz)
1/4	cup sliced fresh basil leaves

	Heat gas or charcoal grill. In small bowl, mix oil and garlic. Brush chicken breasts with 1 teaspoon of the oil mixture; sprinkle with seasoned salt. Place on grill over medium-high heat. Cover grill; cook 12 to 18 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Reduce heat to medium-low.
	On ungreased cookie sheets, place tortillas. Brush with remaining oil mixture. Cut chicken into strips. Arrange chicken strips over tortillas. Sprinkle each with 1/4 cup of the cheese. Top evenly with tomato slices; sprinkle with remaining cheese and basil.
	With wide spatula, carefully slide pizzas onto grill over medium-low heat. Cover grill; cook 3 to 5 minutes, rotating pizzas to avoid hot spots, until cheese is melted and crusts are crisp. Slide pizzas back onto cookie sheets.              1 pizza= 300 calories

Low-Fat Orange Dream Cheesecake

This chilled cheesecake is definitely still an appropriate treat for Arizona and other warm-even-though-it's almost fall biomes.  Even though I made this about a month ago, I still remember its creamy, orange-y taste and texture that was a perfect after-dinner treat.  One that doesn't leave you feeling guilty, either!



Low-Fat Orange Dream Cheesecake
adapted from Kraft

1 reduced-fat graham cracker crust (can do homemade)
2/3 cup boiling water

1 pkg. (3 oz.) JELL-O Orange Flavor Sugar Free Gelatin

1 cup low-fat Cottage Cheese

8 oz. fat-free cream cheese

2 cups thawed Cool Whip Free (or other fat-free) Whipped Topping

 Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Cool 5 min.; pour into blender. Add cottage cheese and cream cheese; blend well. Pour into large bowl. Whisk in Cool Whip. Pour into prepared pan; smooth top.
Refrigerate 4 hours or until firm. Then serve! Can also freeze this cheesecake, and simply let it thaw for about 10 minutes before eating it.  

Spinach Lasagna Rolls

As much as I hesitate to admit it, I sometimes stay away from foods that have the word spinach in the title.  I don't necessarily hate the leafy green, but in order for me to eat it, it's gotta be surrounded by lots of other delicious ingredients! 

That being said... in NO way do I find this main dish even slightly unlike-able.  For one, it's a fabulous way to use up leftover lasagna noodles.  It's also incredibly cute- little rolls of lasagna filled with creamy, savory yummy goodness! Most importantly- these are delicious! I was so excited to eat the leftovers over the next few days!

I found this recipe linked to a recipe for a homemade sauce to use instead of store-bought.  I hesitated, but I ended up making the homemade and loved it!! I really think it was what made this meal so delicious~ yum!

Spinach Lasagna Rolls
 from Skinny Taste

Servings: 9 • Serving Size: 1 roll • Old Points: 4 pts • Points+: 6 ww pts
Calories: 224.9 • Fat: 5.1 g • Fiber: 3.4 g • Protein: 13.0 g • Carbs: 31.5

• 9 lasagna noodles, cooked
• 10 oz frozen chopped spinach, thawed and completely drained
• 15 oz fat free ricotta cheese (I like Polly-o)
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz tomato sauce
• 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

Southwest Pasta Salad

Okay FINALLY I'm posting again! Ha it seems like I'll do really great at posting for a week or so, posting every day, and then all of a sudden I get super busy and don't post for a long time.  I really want to break this habit, I do... but I am just so stinkin busy all of the time! I barely have time to cook/bake the things I put on here!

 

However,  I did make this  fabulous pasta salad a few weeks ago... and it was SO good!! We brought it to a potluck dinner and it got many compliments.  My husband rated this as a "keeper."

Southwest Pasta Salad
Recipe by Our Best Bites

1/2 lb bowtie pasta
1 14oz can black beans, drained and rinsed
2 roma tomatoes, diced or about 3/4 C or halved cherry tomatoes
1 large red, yellow, or orange bell pepper, diced
1/2 C sliced green onions
1/2 C frozen fresh corn
zest from 2 limes
optional: 8 oz diced cooked chicken
1/2 C Queso Fresco or Cotija Cheese (or you could sub grated jack, cheddar or pepperjack)

Dressing:
6 Tbs fresh lime juice (about 3 juicy limes)
1/4 C white wine or rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
3/4 C canola oil
1/2 C roughly chopped cilantro


Boil pasta in salted water until cooked.  While it’s cooking, prepare dressing.
First zest your limes and place the zest in a large salad bowl.
Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender.  (Basically everything except the cilantro and oil)  Process until smooth.  With the motor running slowly, add the oil in a steady stream until incorporated.  Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.
When pasta is done cooking, drain and rinse immediately with cold water to cool.  Place the pasta in the large salad bowl with the lime zest.  Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn),  and chicken if desired.  Toss with dressing.  Taste, and add additional salt and pepper to taste.  For best results, chill for 1 hour before serving.  Right before serving, sprinkle cheese on top.  Serve with extra lime wedges if desired.

Makes about 4-6 dinner sized servings or 10-12 side servings

Basil Spaghetti with Cheesy Broiled Tomatoes

 

Men: beware.  This is total chick food.  Cheesy broiled tomatoes over garlicky, basil-y cheesy pasta?  Mmm-hmm.  Sounds like a perfect meal to me.  As for my husband?... He'd ask where the meat was.

Me?  Didn't miss it at all. This was great!

Basil Spaghetti with Cheesy Broiled Tomatoes 

From Noble Pig

12 ounces spaghetti

3 large beefsteak tomatoes (about 1-1/2 pounds), each cut into 4 thick slices
3 Tablespoons olive oil, plus more for the baking sheet
Kosher salt and black pepper
8 ounces mozzarella, grated
1/4 cup grated Parmesan
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
3/4 cup torn fresh basil leaves & more for serving.

Heat broiler.  Cook the pasta according to the package directions; drain and return to pot.

Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet.  Season with salt and pepper.  Dividing evenly, sprinkle the slices with the mozzarella and Parmesan.  Broil until the cheese is bubbly and golden, 3 to 5 minutes.

In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1 to 2 minutes.

Add the garlic oil, basil, salt and pepper to the pasta and toss to combine.  Serve topped with tomatoes, additional basil and more Parmesan.

Creamy Alfredo Spaghetti with Asparagus

 

I will tell you right now that my husband just thought this was "okay."  He still ate it, of course (he's good enough to at least eat whatever I put in front of him) but it wasn't his favorite dish ever... probably because he is used to eating Olive Garden-style fettuccine alfredo.  And this recipe, my friend is lighter and healthier than Olive Garden-style fettuccine alfredo.

BUT, in my own opinion, I think it is no less delicious, just different.  But in a good way!  When you can appreciate the fact that you are eating a guilt-free version of one of the guiltiest dishes on this earth- that is a LOT to love!  Add in the fact that the taste really is fantastic (I recommend you don't compare it to another-style of fettuccine alfredo and just take it as it is) and you have a new favorite weeknight meal!

Lighter Alfredo Spaghetti with Roasted Asparagus
from Cooking Light

• 2 cups 1% low-fat milk
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon butter
• 3 garlic cloves, minced
• 1 cup (4 ounces) grated Parmigiano-Reggiano cheese (or parmesan)
• 1 pound asparagus, trimmed and cut into 2-inch pieces (about 2 cups)
• Cooking spray
• 8 ounces uncooked whole wheat spaghetti
• 8 ounces uncooked spaghetti (or you can use 16 oz. either regular or whole-wheat spaghetti)
• 2 tablespoons truffle oil or olive oil
• 1/4 teaspoon freshly ground black pepper

Preparation

• Preheat oven to 425°.
• Combine first four ingredients in a blender; process until smooth.
• Melt butter in a saucepan over medium-high heat. Add garlic; sauté 30 seconds. Add milk mixture to pan; cook 3 minutes or until mixture simmers, stirring constantly. Cook 2 minutes or until thickened, stirring constantly. Remove from heat; stir in cheese. Cover.
• Place asparagus on jelly-roll pan coated with cooking spray. Bake at 425° 10 minutes or until browned, stirring once.
• Cook both pastas according to package directions, omitting salt and fat; drain well.
• Place pastas and asparagus in a large bowl. Add cheese mixture, tossing well. Add truffle oil and pepper; toss gently. Serve immediately.

Yields: 8 servings (serving size: 1 cup)

Nutritional Information: (per serving) 296 calories, 11.4g fat (5.2g saturated), 14.5g protein, 34.9g carbohydrate, 3.7g fiber

Cheddar and Green Onion Biscuit Poppers

If there's one type of food that I love, it's bread.  I can eat it any way, in any form, in any flavor, at any meal.  I LOVE it! There would be NO way I could ever do a low-carb diet... anyway, these biscuit poppers are so easy and so quick to make.  They would be a perfect compliment to a Mexican-themed dinner, or alongside your breakfast egg scramble.  Or heck, just scarf em down for dessert.  See? I told you I love bread.


Cheddar and Green Onion Biscuit Poppers
Adapted from Betty Crocker

2	cups Original Bisquick® mix (or Bisquick Heart Smart mix)
2/3	cup fat-free or low-fat milk
1/2	cup shredded low-fat Cheddar cheese (2 ounces)
4	medium green onions, sliced (1/4 cup)
2	tablespoons butter or margarine, melted

1. 1 Heat oven to 450°. Spray cookie sheet with cooking spray. Stir Bisquick mix, milk, cheese and onions until soft dough forms.
2. 2 Drop dough by rounded teaspoonfuls (or a little larger if you want them to be more of a standard biscuit size) onto cookie sheet.
3. 3 Bake 7 to 9 minutes or until golden brown. Brush butter over warm biscuits. (Note: I did not follow this step- I left out the butter and I was perfectly okay with it) Serve with salsa if desired