Popeye Dip...err.. Spinach dip!

This dip was inspired by a popular TV chef.  I won't say who, and if you guess correctly, there is no prize. But, the dip sounded good, so I made a few tweaks to their recipe to make it my own.

Ingredient list:

• 2 Tbsp butter
• 1 Tbsp Olive Oil
• 1 Med Onion
• 2 Tbsp Flour
• Garlic Powder
• 1.5 cup of milk
• Dry ranch dressing mix
• 1 cup of shredded cheddar cheese
• 4 oz cream cheese
• 6 oz cooked chopped spinach
• Pitas for serving

Preheat the oven to 350 degrees.

Over medium heat, melt 2 Tbsp of butter (if using unsalted, add some salt), 1 Tbsp of olive oil, and 1 medium onion diced. Once the onions start to soften, sprinkle in  2 Tbsp flour. STIR, STIR, STIR.  You should now have paste like consistency.

Slowly add in 1.5 cups of milk.  You want to do this slowly so it doesn't get cakey.  Then, stir in half a packet of ranch flavored dressing mix.  Sprinkle in some garlic powder.  Cook for about 10 minutes.  Stirring occasionally.

Then add in half a block of cream cheese (4oz), 6oz of cooked chopped spinach, and 1/2 cup of cheddar cheese.  Once the cheeses have melted, place in oven safe serving dishes.  I used ramekins, which allowed for portion control!  YAY! Sprinkle some additional cheddar cheese on top, and baked for about 30 minutes.  I served this dip with toasted pitas, but you could serve with veggies if you are trying to be more healthy, or baked chips.

One Pan Lettuce Cups

As you know, I'm a new Mom.  And what does a new Mom, or any mother for that matter, not have enough of?  This isn't trivia kids.  It's time.  The answer is time!  So if I can make a healthy dinner that is super easy, and requires only one pan, I am so SOLD.

Grab a pan with high edges.  Not sure if there is a special name for said pan, but you know what I'm getting at!

In your pan brown 1 lb ground turkey.  Once the turkey has browned, drain, rinse, give some to your baby, and place the rest back into the pan.  Add a can of rinsed black beans, taco seasoning (store bought or one you have created yourself), salsa, and corn.  I eyeball the seasoning and the salsa, and I used frozen corn and again eyeballed it.  You could also pre-cut peppers and onions and add them to this dish, but I didn't this particular time.  Let this cook on medium heat for about 10 minutes.

As it's heating through, grab your Boston lettuce otherwise known as Bibb lettuce, or if your store is out of this lettuce like mine was, Iceberg lettuce will do just fine.  Gently peel off the layers of the lettuce and make little cups out of them.  Of course this is after you have rinsed your lettuce.  Once your meat mixture is cooked, place 1-2 spoonfuls in each lettuce cup.

Add you toppings as you desire.  We used shredded cheese, salsa, and plain Greek yogurt (in place of sour cream).

This recipe is fast, easy, delicious, and keeps the pile of dishes down.

"This is one of the best lunch sandwiches I've ever had."...with a smoothie on the side.

After making this sandwich, after my husband's first bite, he said, "This is one of the best lunch sandwiches I've ever had."  So I know your next question.  Well, what was it?

It was a grilled cheese.  A really REALLY good grilled cheese.

You'll need:

• 2 pieces of thick bread.  I used honey wheat Arnold bread.  It's hearty.
• 3 slices of cheese (you decide which cheese you want to use)
• Guacamole (2 avocados and McCormick Guacamole mix)
• 2 pieces of cooked bacon
• Butter - or if you're like me, and you can't believe it's not butter - you can use that :-)

First prepare your guacamole.  Spoon out the goodness from two large, ripe avocados (remove the pit).  Mash with a fork, and stir in the mix.  Put in the fridge for about 20-30 minutes.

Spray your griddle (or pan) with olive oil spray.  Next time, I would probably use some coconut oil instead, as coconut oil is my new obsession.  Butter the outsides of your bread and place them butter side down on the griddle.  Layer on your cheese, cooked bacon, and your guacamole.  Once the outsides of the bread are toasted, form a sandwich and plate. Add veggie straws for a little extra sumptin' sumptin'.

For the smoothie, simply blend:

• 1 banana
• 1 cup of frozen mango chunks
• 1 Tbsp coconut oil
• 1 cup of milk (whatever milk you like)
• A healthy splash of vanilla extract

If you have extra avocado leftover, you can always add that to your smoothie too!  Happy eating!

Do you like apples?

"Well, I got her number.  How do you like them apples?"  Ahh, Good Will Hunting...such a great flick.

YAY for apple picking!

We took Teaghan apple picking this weekend.  Her first time...and I'm pretty sure she LOVED it.  And, I'm really hoping she likes applesauce, or Houston we have a problem, because I have LOTS of apples to go through! Last night around 8pm, I got a second wind and thought I'll make some apple bread! And I did, and I found it to be pretty tasty.

What I used:
1.5 cups of flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup of chopped candied walnuts
2 apples, peeled, cored and chopped!
1/2 cup of oil (I always use olive oil, bakers out there might think I'm nuts, so go with vegetable oil if you want)
1/2 cup of white sugar
1/2 cup of brown sugar
2 eggs beaten
1 teaspoon of cinnamon
1 teaspoon vanilla extract
cooking spray

Preheat the oven to 350 degrees.  Using the cooking spray, spray your pan.  I used a 9x5 pan versus a bread pan, mostly because I thought it would cook faster, and let's face it, I was backing up to my bedtime.

In a bowl, mix the flour, salt, baking soda, walnuts, and apples.  In another bowl, whisk together the oil, sugar (both white and brown), eggs, cinnamon and vanilla extract, and then add this to the flour mixture. Mix, mix, mix, and then pour into your pan.

Cook for about an hour.  Check it with a toothpick. Make sure it comes out clean.  Cool and eat til it's all gone.  Or be sensible and eat some for breakfast over a few days...

Happy Fall!

Another freezable dish - My Spinach Stuffed Shells!

Keep on freezing - that's what I always say.

I love pasta, and I love pasta sauce even more.  But clearly this isn't good for me, unless I'm going for a run later and need the carbs for energy.  To justify having pasta, I sometimes throw a bunch of spinach in to make me feel better.  Now, I won't lie this recipe isn't all that good for you, but it tastes good.  So make it, have small portions and get your butt to the gym after so you don't feel bad :-)

In a sauce pan, I combine a moderate amount of jarred spaghetti sauce (clearly this is the lazy man version, I am not making this sauce from scratch!  Who has time for that?  Especially when I'm going to have a newborn!)  Add a bag of frozen chopped spinach and here's the unhealthy part, half a block of cream cheese.  Now, I use the low fat version to make me feel better about it.  The sauce will take on a vodka sauce appearance; light red to orange in color with lots of spinach green!

Cook your Jumbo shells according to the package, and remove when they are al dente!  Before they all start sticking together in your strainer, throw a little sauce in there.

In a bowl combine your fat free ricotta cheese (I get the smaller container) with some mozzarella cheese (about a cup), a beaten egg, and about half your sauce mixture.  Now, start stuff those shells!  Place them in a baking dish, and cover with your remaining sauce.  Cook at 375 degrees for about 30 minutes.  If you are freezing this dish, give it a day to thaw, and cook for about 10 minutes longer.

OH - and don't forget to sprinkle a little mozzarella cheese on top in the last minutes of cooking!

This picture really doesn't do the meal justice.  I was having people over, and wasn't sure of their love for spinach so I did half and half, and then I forgot to take a picture of it when it was actually cooked.  Pregnancy brain strikes again!  It's real.  IT IS.  You have to believe me!

Broccoli Casserole

As you may or may not know, I am expecting my first child in about 23 days give or take...and so I've started the process of making dinners and freezing them for when that precious bundle of joy arrives. I know this Momma will be sleep deprived and won't be able to even fathom making a meal.  

One meal I made this weekend in preparation is this broccoli casserole recipe which I stole from Eating Well Magazine and modified slightly.   We tried it last night and I can say that I will look forward to this meal again  in just a few short weeks.


INGREDIENTS
1 1/2 pounds broccoli, cut into 1-inch florets (about 6 cups)
2 tablespoons Olive oil
1 1/2 pounds ground turkey
1 large onion, chopped
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 1/4 teaspoons salt, divided
4 cups low-fat milk
1/3 cup cornstarch
2 cups shredded sharp Cheddar cheese, preferably orange
1/4 teaspoon ground turmeric
4 cups frozen hash-brown or precooked shredded potatoes
1 large egg, lightly beaten
1/2 teaspoon freshly ground pepper
Olive oil cooking spray
1/4 teaspoon paprika, preferably hot

Preheat oven to 450°F.
Toss broccoli with 1 tablespoon oil in a large bowl. Spread out on a baking sheet and roast, stirring once halfway though, until just soft and browned in spots, about 15 minutes.

Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add turkey and onion and cook, breaking up the beef with a wooden spoon, until the turkey is browned and the onion is softened, 10 to 12 minutes. Stir in Worcestershire, garlic powder and 1/4 teaspoon salt. Set aside.

Whisk milk and cornstarch in a large saucepan. Bring to a boil over medium-high heat, whisking often, until bubbling and thickened enough to coat the back of a spoon, 6 to 8 minutes total. Remove from the heat and stir in Cheddar, 3/4 teaspoon salt and turmeric until the cheese is melted.

Spread the beef mixture in a 9-by-13-inch (or similar 3-quart) baking dish. Top with the broccoli and pour the cheese sauce evenly over the top.

Combine potatoes, egg, pepper and the remaining 1/4 teaspoon salt in a medium bowl. Sprinkle evenly over the casserole. Coat the top with cooking spray.

Bake the casserole until it is bubbling and the potatoes are beginning to brown, about 40 minutes. Sprinkle with paprika. Let stand for 10 minutes before serving.

If you plan to freeze this dish like I did, after coating the top with cooking spray, freeze the dish.  They recommend eating it within a month, and giving it 2 days to thaw before cooking.  Unfortunately, last night when we tried this dish my pregnancy brain forgot to take a photo. I've included the photo from the magazine, I will post my own the next time, if I can remember in my sleep deprived haze!

My mini Oreo Chocolate Trifle!

I am often asked to make my chocolate trifle for holidays, and I don't mind a bit!  Mostly because when else do I get to use my trifle bowl!!!  I love having reasons to use it, and enough people around to actually consume its contents.

This trifle does not contain meat for those of you who were wondering. (Little inside joke for my Bentley girls).

What you need:

• A box of brownie mix (check the box and make sure you have the ingredients to make the brownies, i.e. oil, eggs, etc)
• 2 boxes of instant pudding mix (you'll need milk for this)
• A large container of fat free Cool Whip
• 2 snack packs of mini oreos

Ready for this super uncomplicated dessert?

Make the brownies according to the package.  Make the pudding according to the package, which consists of adding the pudding milk, whisking with milk, and putting in the fridge for 5 minutes.  I hope you can handle it!

Once your brownies are down, let them cool completely.  Then, cut them into small squares.

Grab that trifle dish you have been dying to use since you got it as a wedding gift, and start the layering process.  I typically do 2 layers of everything, so I use half of each thing for each layer.  First, add a layer of brownies.  Why brownies?  Because they can handle the pudding and cool whip without getting soggy like cake would.  Then add your first layer of pudding, and then your first layer of Cool Whip.  Top the Cool Whip with one of your snack size containers of mini Oreos.  Repeat this process.

Place in the fridge until time to serve.  There won't be many leftovers, if any, so make sure you serve yourself  some before it's all gone!

Kristy's SPICY Cashew Chicken!

My BFF makes a fantabulous cashew chicken meal. And I wanted in on the deal, so I asked for the recipe! Thanks for sharing, Kristy! I believe she stole this recipe from Rachel Ray, so we will give R-squared some props here.

This is one spicy dish, so if you're planning to share with the kiddos, you might want to make their portion sans the pepper in adobo sauce!

Ingredients:

Olive Oil
1 Tbsp Butter
Large Onion - 1/4 of it diced finely, and 3/4 of it sliced
1.5 cups Brown Rice
3 cups Chicken Stock
1.5 - 2 lbs Chicken, cut up into chunks
2 Tbsp Montreal Steak Seasoning
1-2 Red Peppers
4 cloves of garlic, either chopped or minced
1.5 Tbsp Cumin
1 Pepper in Adobo Sauce, chopped up finely plus a little bit of the sauce
1/4 c Maple Syrup
3 Tbsp Honey
Cilantro (dried is fine)
Cashews

In a pot, melt the tablespoon of butter in about a tablespoon of olive oil. Add the diced onions and cook for a minute or two. Add the brown rice and cook for another minute or two. Add the chicken stock, bring it to a boil, and then turn the heat down to low, cover it the pot, and let it simmer until the rice is done cooking.

The second time I made this, I skipped the onion and chicken stock and just made the rice per the regular instructions, which in my world is throwing rice and water into the rice cooker, and walking away.

In a pan, heat up a tbsp of olive oil and add the chicken chunks and sprinkle the Montreal Steak Seasoning on top. Cook for a few minutes and add the onions, red peppers, and garlic. Add the cumin and pepper in adobo sauce, and the adobo sauce and mix. After another minute, mix in the honey and maple syrup. After everything appears to be cooked add in about a tablespoon of dried cilantro and however many cashews you want...I think the recipe calls for a cup.

Note, you can freeze your leftover peppers in adobo sauce for later use. I simply processed them for about 10 seconds in my food processor and put the mixture in ice cube trays and froze them. Now when I want to spice up a dish I just take a cube and throw it in!

Panini Time!

Is there anything better than a tasty panini?  I could probably name a few things, but c'mon a tasty panini is up there!  I went on a slight panini kick for Saturday lunches coupled with some veggie straws (my latest addiction), and a pickle of course!

These two panini recipes are super, crazy easy!

For paninis, I like to use thicker bread

such as the Pepperidge Farm Farmhouse bread.  Throw a light coating of butter on one side of each slice of bread, and on the other side a light coating of pesto spread.  Add a healthy slice of mozzarella cheese. Now comes your options.

One day, I made a meatball panini, so I added sliced cooked meatballs and some sauce.  Another day, I went with breaded eggplant and some sauce.

Meatball Panini

Eggplant Panini

Once you have constructed your panini, place your panini (butter side down) on your grill pan and cover with something heavy!  I have one of those cast iron thingy mabobs.  Cook it until it's nice and toasted, flip, and repeat!  Both sides should be nicely toasted, and your cheese nicely melted.  Time to enjoy.

Plate with your favorite snack on the side.  And maybe even a little extra sauce for dipping :-)

Butternut Squash, Spinach, and Caramelized Onion Pizza

You can go all out with this recipe, or you can take short cuts...like I did.  I can attest even with the shortcuts, this pizza was quite tasty!

You'll need the following ingredients:

• Pizza dough - I purchased thin crust pizza dough.  I clearly do not have the patience to make my own dough.
• 1 10 oz package of frozen chopped spinach - you can purchase fresh spinach if frozen doesn't cut it for you.
• 1 bag of frozen cubed butternut squash - you can purchase fresh cubed squash, or just fresh squash and cube it up yourself if you want to be a rockstar.  Me?  I just want to get to the couch ASAP with my dinner.
• 1 small onion sliced
• Shredded mozzarella cheese
• Minced garlic 
• Olive Oil
• Salt
• Sugar

First, take a reasonable amount of butternut squash ( I totally eye balled this, and thought this looks like enough to cover the pizza), toss with a little olive oil and minced garlic.  Line a cookie sheet, and roast the squash for about 30 minutes at 350.  If you go with fresh squash, you'll likely need to roast it a little longer.

The most time consuming part of this recipe is caramelizing the onions, but I can say it's definitely worth it, as I think this is the ingredient that brings the whole pizza together.  In a saute pan, add olive oil - roughly 2-3 tablespoons should do it.  Add your sliced onion, and slowly cook over medium-low to low heat, stirring often, for about 30 minutes.  Half way through sprinkle the onion with a little salt, and a little sugar.

Before

Throw the frozen chopped spinach in the microwave.  Once its cooked, make sure you drain it.  You don't want soggy spinach on your pizza.  If you go with fresh spinach, I recommend sauteing it with a little olive oil and minced garlic.

Take your pizza dough and first layer on the spinach.  At this point, if you are like me, you are anxious to put this whole pizza together, but instead I'm slowly stirring my onions to perfection.  La la la.  Oh, I know, the mozzarella cheese is still in the fridge, I'll get that.  Layer on some cheese.  Back to stirring....which is fine the squash is still roasting anyways.  Tick tock, tick tock.  The onions are done!

Remove the squash from the oven, and jack up the heat to 425.  Layer on the squash, then the onions, sprinkle on a little more cheese, and throw the pizza in the oven for about 15 minutes.

Now you all know I'm obsessed with the pizza stone, so hopefully you are using one, and I hope you remembered to throw some corn meal on it so your dough doesn't stick.

After. 

So while the pizza is cooking, grab a beer to kill the time, and then enjoy the deliciousness of this pizza!  Happy Friday!

Made In America

America's birthday is tomorrow.  You may be celebrating with family or friends.  You may need a last minute, easy, dessert idea.  Here I am to save you!  Below are two very simple, quick, dessert ideas...enjoy!

Ingredients for the first dessert:

• 1 package softened low fat cream cheese
• 1 small package of fat free cool whip
• 1 premade graham cracker pie crust
• Strawberries
• Blueberries


• 2 Tbsp sugar

In a mixing bowl, beat the cream cheese, sugar, and cool whip.  Once mixed well, fill the pie crust, top with fruit.  Refrigerate until served.  Easy, right?  I hate to say I told you so.

Not a fan of cream cheese?  Okay, then try this alternative.  You'll need:

1 package instant pudding (I typically use vanilla or banana cream).  You'll need milk for this as well.

1 small package of fat free cool whip

1 premade graham cracker pie crust

Strawberries

Blueberries

Following the directions on the pudding, make the pudding.  This usually involves whisking some milk and pudding powder together in a bowl.  This should take 5 minutes tops!



My somewhat sad attempt at an America flag!



Add the pudding to your pie crust.  Top with cool whip, and then top with fruit!  Done!  Refrigerate until served.

Happy 4th of July to all of you! 

Chicken, Avocado, Feta Salad

A quick, easy salad that you can make for dinner or lunch.  I sauteed chicken in a little bit of olive oil, salt, and pepper.  I would've grilled it but it was raining out, and so I decided sauteeing was the better option.

I took a large bowl organic spring mix and tossed it with 1 1/2 tablespoon of light Greek yogurt dressing.  I plated the lettuce, and added feta.  Then I added sliced avocado on top of the lettuce, and topped it with the grilled chicken.  Sprinkled crushed red pepper and a little more black pepper over the top and boom.....healthy dinner complete.  You're welcome.

Ingredients:

• Two chicken breasts
• 1 large bowl of organic spring mix or whatever lettuce you prefer
• Feta
• 1 avocado
• Crushed Red Pepper
• Salt
• Pepper
• Olive Oil
• Light Greek Yogurt based Dressing

Pancakes as a side....yes.

I’ve been eyeballing these potato pancakes in my cookbook for far too long.   I finally decided it’s time to make them.  Who cares that they cook in a pan full of oil (I used olive oil versus the recommended vegetable oil).   We’re all allowed to indulge every once in a while.  Plus, I haven’t tried anything new in weeks.  These were good, but definitely a treat.  I felt my arteries clogging with every bite, which means they were delicious.

I used:

·              4 small peeled potatoes

·              ½ a small onion

·              3 eggs, lightly beaten

·              1 1/2 tablespoon Flour

·              1 1/2 teaspoon Salt

·              ¼ teaspoon Pepper

·              Olive Oil

·              Chives

·              Sour cream (low fat of course)

You might think the last two ingredients are optional, but I assure you they are completely mandatory.  Use as much or as little as you desire

In a food processor, ‘process’ your potatoes.  They will look soupy and disgusting, but I promise once they cook up in that pan full of oil, you will find them to be beautiful.  Grate the onion into the potato mixture.  Use cheesecloth to drain the excess liquid from the potato mixture.  I used a strainer since I don’t normally have cheesecloth lying around.  Transfer the potato mixture into a bowl, and add the three eggs, flour, salt and pepper.  Mix well!

Pour the olive oil into a skillet.  I poured enough to coat the bottom of the pan.  Heat the oil until hot, and then drop ¼ cup spoonfuls into the skillet leaving room in between each pancake.  Fry until they are golden brown on each side, roughly 5 minutes per side.  Try to only flip once to avoid soaking up extra oil.  Once cooked, place the potato pancakes on a paper towel lined plate before serving.

Serve with a dollop of sour cream and sprinkle some chives on top.

You can also take a cooked batch and freeze them to enjoy later!  To reheat, bake at 375 degrees for about 15 minutes.

Courtesy of the Bride & Groom First and Forever Cookbook

Butternut Squash, apple and craisin casserole

Looking for another vegetable dish for Easter?  I've got the answer!  You've been holding off from some of your favorite treats during lent, so it's okay to indulge in some fruits and vegetables even if they are covered in brown sugar and butter.

What you'll need:





Before


• Approx 3 cups of butternut squash, peeled and cut into 1-inch cubes...or if you're lazy like me, you'll just buy butternut squash that is already cut up for you!  Yes.  Score!
• 2 large apples.  I used Cortland, as these tend to be good for baking
• 1/2 cup of craisins.  You can use fresh cranberries if your heart so desires, but I'm not a big fan of actual real life cranberries, so I used craisins
• 1/2 cup of brown sugar
• 1/4 cup of unsalted butter
• 1 Tbsp of flour
• 1 tsp salt
• 1/2 tsp ground nutmeg or pumpkin spice



After



If you decided to be ambitiious and buy a large uncut butternut squash, peel it and cut it into one inch cubes.  You should also peel your apples and cut them into 1/2 inch slices.  Then in a baking dish, add the squash with the apples on top and the craisins or cranberries on top of the apples.



In a bowl mix the flour, salt, sugar, and nutmeg.  Sprinkle the mixture over the top.  Dot the dish with butter.  Bake for 50-60 minutes and serve!

Happy Easter!

Caprese Sandwich

You know how I roll. I like a quick, easy sandwich on a busy Saturday afternoon.  It's been a productive day.  First, dropped off the mountain of beer bottles and cans at the redemption center.  Earned ourselves enough cash for another beer purchase.  I'm thinking possibly some Abita Strawberry...we'll see.  Then, hit up the gym, then the grocery store, dropped off clothes at the thrift store, finished the laundry, and I'm starving!

During grocery shopping I decided I'd pick up the ingredients for a caprese sandwich.  Here's what you'll need:

• 2 slices of your favorite bread.  I used Arnold 10 grain.  Hearty bread but only 80 calories a slice.
• a handful of arugula
• 2 thick slices of tomato
• 2 thick slices of mozzarella
• Pesto basil

Spread some pesto basil on each slice of bread.  Layer on the arugula, tomatoes, and mozzarella.  Poof...you're done! So quick and easy, but more importantly, so tasty!

Top o' the mornin' to ya! St. Patty's Day is upon us!

Having a St. Patrick's day celebration?!  Let me help you prepare with some great recipes!

In preparation of the festivities, I have decided to start the baking a day or so early.  So on tonight's agenda are pistachio cupcakes.  This is super simple recipe that will put some green on your table!

You'll need:

• A box of yellow cake mix
• 1 box of pistachio pudding mix
• 1/3 cup of oil
• 1 cup of water
• 4 eggs
• 1/2 teaspoon of Almond extract
• Confectioner's sugar (for sprinkling)



Preheat the oven to 350 degrees.  Line your cupcake pan with your cupcake liners.  In mixing bowl, combine all the ingredients with the exception of the sugar.  Beat with a hand mixer for about 2 minutes.  Fill your cupcake liners 3/4 of the way up and place in the oven.  Cook in the oven 15-20 minutes, until you can stick a toothpick in the middle and have it come out clean!  Let cool.  Sprinkle with sugar before serving!

It's greener in person.  It isn't easy being greeeeeen.

Tomorrow night, I will prep the Corned Beef and Cabbage dinner to go into the slow cooker.  I don't really use too many measurements for the infamous 'boiled dinner'.  So you'll have to bare with me.

I picked up:

• 5lb corned beef which includes a spice packet
• a small bag of white potatoes
• a small bag of onions
• a bag of baby carrots (because I'm too lazy to peel and cut the carrots) and
• a head of cabbage (roughly two pounds)

First things first, spray your crock pot with cooking spray. 

Getting ready to slowww cook.

Trim the fat off the corn beef.  This is by far the worst part.  You know I hate trimming the fat off.  Cut the potatoes in quarters, and line the bottom of the crock pot.  Then slice a couple of medium sized onions and sprinkle over the potatoes like cheese on a pizza!  Then, add as many carrots as your heart desires.  Rest the corn beef on top of the vegetables, add 1.5 cups of water, and the spice packet.  Cook 8 hours on low. 

Cut the cabbage into quarters.  Add the cabbage after the 8 hours of cooking, and cook another hour on low.  I love making this dish every St Patty's Day!  Everything will come out so juicy and tender.

Lastly, I will be serving some sausage, peppers, and onions in a Guinness sauce.  I based this recipe off my friend Erich's delicious looking sausage, pepper and onion dish he served on Superbowl Sunday.



Ingredients:


• Your favorite sausage.  I'm making about 2.5 lbs worth of beef kielbasa.
• 2 red bell peppers
• 2 medium onions
• 1 tablespoon butter

• 1 teaspoon olive oil
• 1 tablespoon minced garlic
• Salt and Pepper for tasting 
• 1 bottle of Guinness



Slice the sausage, red peppers, and onions.  In a pan, heat the olive oil and butter, and add the onions.  Saute in the pan for about 5 minutes.  Add the garlic, salt and pepper, saute for a minute, and add the red peppers, saute another 3 minutes or so.  Take the peppers and onions and put them into the crock pot (not the same crock pot with the corned beef though, a separate crock pot!). 



Add the slices sausage to the hot pan and saute for about 3 minutes just long enough to a get a nice sear on the outside.  Then add the the sausage to the crock pot.  Add the bottle o' Guinness and cook on low for 3 hours. 



So you've got your appetizer, entree, and dessert...now all you're missing is your green beer!  Make sure you pick up some green food coloring to get in the mood this St. Patty's day!  I plan to start the day with a black and blueeee, which I could make a black and green!

Happy Saint Patrick's Day to those of you who are Irish, and for those of you who aren't but like to celebrate all the same!  Slainte!

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.