It's a BLT kind of Saturday.

It was only recently that I discovered my love for BLTs.  In fact, it was last summer, and let me tell you I practically lived off of them.  The key to making a phenonmenal BLT is making sure you use fresh ingredients, and a little Chipotle mayo of course!  I'm a huge fan of flavored mayos when it comes to BLTs.  Don't be boring with your plain ole regular mayo, spice it up a notch!

The other best part of BLT's is the short grocery list:

• Bread
• Beefsteak Tomato
• Your favorite mayo
• A head of Boston premium lettuce
• and Organic Maple Smoked Bacon or whatever bacon you prefer

Cook your bacon.  I cook mine on the griddle.   While the bacon is cooking, I spread some mayo on my bread, you only need a little on each piece, and throw the uncoated sides down on the griddle as well.  My bacon is cooking, my bread is toasting...and me?  I'm slicing a thick slice of tomato, placing it nicely on my bread while it's toasting, and also taking two perfect piece of lettuce from my premium Boston lettuce head, rinsing and drying before also adding to my bread.  Oh look at that, the bacon is done.  Throw that on top of the lettuce, and whamo!  My BLT is complete! 

You want a little something extra for that sangwich?  Throw on some sliced avocado for a BLAT!  Yum!

Serve with some veggie straws, and lunch is served!  Happy Saturday!



Spinach and Atrichoke Pasta

Tomorrow is Ash Wednesday and maybe you need a meatless dinner to prepare. I've got the solution for you!

What you need:

• 12 ounces of penne wheat pasta
• 1 tablespoon olive oil
• 1 large onion, chopped
• 4 cloves garlic, finely chopped
• 3/4 cup fat free sour cream
• 4 ounces low fat cream cheese, at room temperature
• 1/2 cup grated Parmesan
• 1 tablespoons lemon juice
• 1 10- ounce package frozen leaf spinach, thawed and squeezed of excess water
• 1 13 1/2 ounces can artichoke hearts, rinsed, squeezed of excess water and chopped
• 4 ounces shredded mozzarella
• Kosher salt and pepper to taste

Cook the pasta according to the instructions. While the pasta is cooking, heat the olive oil in a pan and add the onion and some salt and pepper. Cook over medium heat until tender (about 8 minutes) and add the garlic and cook for one minute longer.

Turn on the broiler, and while the oven is heating, add the sour cream, cream cheese, Parmesan, lemon juice and onion mixture to a large bowl. Add the cooked pasta to the bowl and mix well. Stir in the spinach and artichokes, as well as half the shredded motz. Add the pasta mixture to a casserole dish (a 3 quart dish should work), and top with the remaining shredded motz. Bake in the oven 5-10 minutes until the top is a nice golden brown. 

This meal is so delicious. You get all that Alfredo creaminess without the heavy cream and calories. Feel free to substitute the fat free sour cream with plain yogurt. I also think if you leave out the pasta, this makes for a great dip for your next party.

Make sure to hit the gym after to burn off those carbs!

Original recipe featured in Women's Day

Balsamic Ginger Steak Lettuce Wraps

Yet another reason to stop talking about how you should use your crock pot more, and actually start using it!  I promise you will not regret it.  Just click on the slow cooker before you leave for work, and you'll have little to do when you get home.  Plus the house will smell delicious!

Grab the following:

• 1/4 cup balsamic vinegar
• 1/4 cup brown sugar
• 1 Tbsp low sodium soy sauce
• 1Tbsp freshly grated ginger
• 2 garlic cloves, chopped
• 1/2 tsp of crushed red pepper (less if you don't love heat)
• 1.5-2lb flank steak, cut into 2-3 inch sections
• 1 cup of long grain brown rice
• 1 orange
• 2 scallions, sliced
• 1 head of Boston lettuce, whole leaves separated
• 1 can of sliced water chestnuts

In your slow cooker combine the brown sugar, balsamic vinegar, soy sauce, ginger, garlic, and red pepper.  Add the steak, and coat it with the mixture.  Cook 6-7 hours on low.

When there is 25 minutes left on the slow cooker, or if you're like me and your slow cooker kicked over to warm a few hours ago, when you get home from work, cook the rice in your rice cooker, or according to the package instructions.  While the rice is cooking, peel and cut the orange into 1/2 inch pieces.  Fold in the scallions.

Shred the steak using two forks.  Take the lettuce leaves, fill with rice, and top with the steak, the orange mixture and some water chestnuts.

Add a dash of soy sauce once plated if you so desire.  Can't wait to have the leftovers for lunch tomorrow!

Hasta Lasagna?

I used to work with a gentleman who would always say 'hasta lasagna' whenever it was time to go home, and I would always correct him and say it's 'hasta luego'.  And he would say yeah yeah....hasta lasagna!  This silly little story brings me to tonight's menu...drum roll please....Mexican Lasagna.  Trust me you won't want to say bye to this lasagna, because it's so damn good, or darn good for the kids playing along at home.

What you'll need:

• 2 Tbsp Olive Oil
• 1 large onion, chopped
• 2 jalapenos, finely chopped
• 1 red bell pepper, cut into 1/4 inch pieces
• 2 garlic cloves, finely chopped
• 1 avocado cut into 1/4 inch pieces
• 1 15 oz can of black beans (super good for you!)
• 1 cup of frozen corn kernels, thawed (come on you know you have some extra corn from that corn chowda recipe)
• 2 tsp chili powder
• 2 Tbsp fresh lime juice
• 1/2 cup fresh cliantro, chopped
• 1 10 oz can red enchilada sauce
• 6 small corn tortillas
• 3/4 of shredded mexican cheese
• fat free sour cream (optional)

Heat the oven to 425 degrees.  Heat the oil in a large pan and add the onion.  Cook stirring occasionally for about 5 minutes.  Add the jalapenos, red pepper, and garlic, and cook covered for about 7 minutes.  Make sure you keep stirring the vegetables every so often.  Add the beans, corn, chili powder, and cook for an additional 2 minutes.  Last, add the lime juice, cilantro, and avocado.

In an 8 inch square baking dish, spread 1/4 of the enchilada sauce on the bottom.  Top with three tortillas, cutting them to make them fit.  Spread 1/3 of the remaining enchilada sauce over the top and top with half of the bean mixture and 1/4 cup of cheese.  Repeat, but top with the remaining cheese.

Bake until the lasagna is heated through and the top begins to brown, about 15-20 minutes.  Let stand for 5 minutes and serve!  Add sour cream as a topper if desired.

Say hola to your taste buds!

Based off a recipe from Women's Day with a Mandy twist.

Pulled Pork Sandwiches & Superbowl Sunday...yes, please!

For those of you who have been living under a rock the last few weeks, the PATRIOTS are in the Superbowl!!  As you can see, I can hardly contain my excitement!!! And as you know you can't have a Superbowl party without friends, food, and beer....well you could, but your party sounds like it would be pretty lame.  Just sayin'.


To get geared up for the big game, I just took a 8 lb pork shoulder/ Boston butt trimmed off the fat (which honestly has to be the worst part), slathered it in some plain yellow mustard, and then rubbed that butt with some amazing spices all over.


To make your spice rub, combine the following ingredients in a bowl:

Show your pork shoulder some lovin'!

• 1 tablespoon ground black pepper
• 1-2 teaspoons cayenne pepper (you know I did 2, because I love some kick)
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 tablespoons dark brown sugar
• 1 tablespoon dried oregano
• 4 tablespoons paprika
• 2 tablespoons table salt
• 1 tablespoon granulated sugar

Once you have covered the pork in your spice rub, swaddle it in some plastic wrap and put it in the fridge to marinate.  I'm keeping mine in there over night, but you can do as short as 3 hours, or as long as 3 days....your choice!  

Tomorrow morning, I will put that 8 lb baby in my crockpot, and set it on low for 8 hours with 1/4 cup of water.  Then, shred the meat using two forks, discard any fat, and add a cup of your favorite BBQ sauce to the crockpot.  I'll be using some Sweet Baby Ray's.  Keep cooking on low for another 30-60 minutes.  Make sure to have extra BBQ for your sandwiches!

Grab some rolls, stuff 'em will some pulled pork, throw a little more BBQ sauce on top, and you're good to go!  I'll be serving my pulled pork sandwiches with some jalapeno and cheddar cornbread and a side of my husband's home brew (he's waiting to name it until after the big game)!  

Enjoy....and....GO PATS!!!!  BRING HOME ANOTHER RING!!