I'll let you in on one of my favorite places to eat Pizza in Columbia, but you have to promise you won't tell everyone and their mama.
If you do, it won't be my favorite anymore, and I'll have to come hunt you down.
It's The Pizza Joint on Forest Drive, across from Zesto and Morganelli's. It's got a great outdoor seating area that is perfect on those 2 days during the year that Columbia has really nice weather.
But my favorite part about The Pizza Joint? Slice Night on Tuesday Nights. They have Tuesday Night specials on pizza slices and pitchers of your favorite brew.
They have tons of excellent and diverse pizza options, as well as salads, sandwiches, and GARLIC KNOTS. Please get the garlic knots. Your breath will be able to kill a large bear, but it's totally worth it.
If you're looking for a place to sit and relax, enjoy a game on TV, or just eat some fantastic pizza, this is the place to go.
WARNING: The pizza is not always at it's best when it's TO GO.
Wednesday, April 25, 2012
Monday, April 23, 2012
Music, Dancing, Baking, Oh My!
If you're like me, everything is made better with music.
I'm addicted to it.
The only thing that makes cooking and baking better for me to to crank the music and shake my booty.
It helps me burn calories. Don't judge.
You should definitely try it.
My new favorite station to cook to is a Pandora station-"Shake It Out" by Florence and The Machine. My family thinks I listen to weird music, and I'd have to agree. But this station makes you want to rock out and dance until you drop.
It's AWESOME!!!
Hold please, my favorite song just came on...
Tell me you can't dance to this song http://www.youtube.com/watch?v=WbN0nX61rIs&ob=av2n
If you don't boogie, something is wrong with you.
No? Try this one...http://www.youtube.com/watch?v=CmrOB_q3tjo&ob=av2e
Ok, just one more...http://www.youtube.com/watch?v=MmUDDxflt6o
If that one doesn't make you move, I'm afraid you're dead inside.
Good Luck with that. Cooking should be fun! Find something that helps you enjoy it if you're not into music.
I'm jamming and baking some banana bread right now. Go cook something and dance your cute little booty off.
I'm addicted to it.
The only thing that makes cooking and baking better for me to to crank the music and shake my booty.
It helps me burn calories. Don't judge.
You should definitely try it.
My new favorite station to cook to is a Pandora station-"Shake It Out" by Florence and The Machine. My family thinks I listen to weird music, and I'd have to agree. But this station makes you want to rock out and dance until you drop.
It's AWESOME!!!
Hold please, my favorite song just came on...
Tell me you can't dance to this song http://www.youtube.com/watch?v=WbN0nX61rIs&ob=av2n
If you don't boogie, something is wrong with you.
No? Try this one...http://www.youtube.com/watch?v=CmrOB_q3tjo&ob=av2e
Ok, just one more...http://www.youtube.com/watch?v=MmUDDxflt6o
If that one doesn't make you move, I'm afraid you're dead inside.
Good Luck with that. Cooking should be fun! Find something that helps you enjoy it if you're not into music.
I'm jamming and baking some banana bread right now. Go cook something and dance your cute little booty off.
Saturday, April 21, 2012
Baked Pesto Chicken and Basil Pasta
I know I use Pesto a lot. About as much as I use Peanut Butter.
Those two ingredients are at the top of my list of Foods I WOULD Die for. Literally, would die if someone told me I couldn't have them anymore.
Drama Queen.
If you're like me, and you ADORE Pesto and Peanut Butter (not together), then you've come to the RIGHT place!!
My sweet hubby is working day shift this month and doesn't get home until late, so I had the WHOLE day to plan a scrumptious meal for the two of us.
I also made sure that I went to the grocery store today and stocked up on tons of healthy snacks so the big man won't get hungry between meals.
This recipe is a mutt of various other recipes...from http://www.howsweeteats.com, http://www.onceamonthmom.com, and PINTEREST!
The Ingredients
1/2 pound whole wheat linguine noodles (or other slim pasta of your choosing)
8-16 ounces of Basil Pesto (home-made or store bought)
3-4 Boneless, skinless chicken breasts (these are healthier than their skin-on, bone-in cousins)
12-15 Basil leaves, salt and pepper
1/3 C low fat half and half
1/2 C skim milk
1/2 T unsalted butter
2 garlic cloves, minced
1/2 T flour
3 T Parmesan cheese
handful of Mozzarella Cheese
How To: Pesto Baked Chicken
Begin by cutting your chicken breasts into strips. This allows for the chicken to get soaked with the pesto! SOOOO delicious.
Spray a baking dish with non-stick spray then layer a baking pan with 1/2 of the Pesto sauce.
Lie the chicken strips on top of the Pesto, then cover with the remaining Pesto.
Cover with aluminum foil and bake on 375 degrees for 25-30 minutes. Do not bake more than this amount of time. It will go back in later and you don't want it to overcook.
When it comes out of the oven, remove the foil, sprinkle it with mozzarella cheese and return it to the oven for 10-12 minutes.
I wanted my cheese to brown a little, so I turned on broil after the 10 minutes and let it get toasty!
How To: Creamy Basil Pasta
Boil the 1/2 pound of noodles according to package instructions. Drain.
Start the sauce by browning minced garlic and butter in a saute pan. I started with med-high heat.
Once it's brown, add in flour and whisk until mixed.
Let that get brown, then add milk and half and half, stirring constantly. Turn the heat down to medium so your milk doesn't scorch.
Allow the sauce to thicken, turn heat down to medium-low and add basil and Parmesan cheese.
Toss the pasta and the sauce together and serve immediately.
How To: Baked Asparagus
Spray some aluminum foil with non-stick spray. Add as many asparagus stalks as you like. Mine were HUGE (from Sam's)
Spray the asparagus with the non-stick spray and sprinkle with salt, pepper, and garlic salt.
Put the asparagus in the oven with the chicken for 10-15 minutes, depending on the size of your asparagus.
Unwrap them when the chicken goes on broil and allow the asparagus to get brown and crispy.
The Results
Hubby was blown away by this dinner. He didn't talk much while he ate, either because he was starving or because it was insanely good.
I like to think it was the latter.
I served this dinner with the Peanut Butter Cup Chocolate Chip brownies and I think he died and went to Heaven for a minute. Or two.
He ate so much of the brownies that he literally quoted Adam Sandler..."I'm chocolate wasted." And then he went to bed not long after.
Another success.
Those two ingredients are at the top of my list of Foods I WOULD Die for. Literally, would die if someone told me I couldn't have them anymore.
Drama Queen.
If you're like me, and you ADORE Pesto and Peanut Butter (not together), then you've come to the RIGHT place!!
My sweet hubby is working day shift this month and doesn't get home until late, so I had the WHOLE day to plan a scrumptious meal for the two of us.
I also made sure that I went to the grocery store today and stocked up on tons of healthy snacks so the big man won't get hungry between meals.
This recipe is a mutt of various other recipes...from http://www.howsweeteats.com, http://www.onceamonthmom.com, and PINTEREST!
The Ingredients
1/2 pound whole wheat linguine noodles (or other slim pasta of your choosing)
8-16 ounces of Basil Pesto (home-made or store bought)
3-4 Boneless, skinless chicken breasts (these are healthier than their skin-on, bone-in cousins)
12-15 Basil leaves, salt and pepper
1/3 C low fat half and half
1/2 C skim milk
1/2 T unsalted butter
2 garlic cloves, minced
1/2 T flour
3 T Parmesan cheese
handful of Mozzarella Cheese
How To: Pesto Baked Chicken
Begin by cutting your chicken breasts into strips. This allows for the chicken to get soaked with the pesto! SOOOO delicious.
Spray a baking dish with non-stick spray then layer a baking pan with 1/2 of the Pesto sauce.
Lie the chicken strips on top of the Pesto, then cover with the remaining Pesto.
Cover with aluminum foil and bake on 375 degrees for 25-30 minutes. Do not bake more than this amount of time. It will go back in later and you don't want it to overcook.
When it comes out of the oven, remove the foil, sprinkle it with mozzarella cheese and return it to the oven for 10-12 minutes.
I wanted my cheese to brown a little, so I turned on broil after the 10 minutes and let it get toasty!
How To: Creamy Basil Pasta
Boil the 1/2 pound of noodles according to package instructions. Drain.
Start the sauce by browning minced garlic and butter in a saute pan. I started with med-high heat.
Once it's brown, add in flour and whisk until mixed.
Let that get brown, then add milk and half and half, stirring constantly. Turn the heat down to medium so your milk doesn't scorch.
Allow the sauce to thicken, turn heat down to medium-low and add basil and Parmesan cheese.
Toss the pasta and the sauce together and serve immediately.
How To: Baked Asparagus
Spray some aluminum foil with non-stick spray. Add as many asparagus stalks as you like. Mine were HUGE (from Sam's)
Spray the asparagus with the non-stick spray and sprinkle with salt, pepper, and garlic salt.
Put the asparagus in the oven with the chicken for 10-15 minutes, depending on the size of your asparagus.
Unwrap them when the chicken goes on broil and allow the asparagus to get brown and crispy.
The Results
Hubby was blown away by this dinner. He didn't talk much while he ate, either because he was starving or because it was insanely good.
I like to think it was the latter.
I served this dinner with the Peanut Butter Cup Chocolate Chip brownies and I think he died and went to Heaven for a minute. Or two.
He ate so much of the brownies that he literally quoted Adam Sandler..."I'm chocolate wasted." And then he went to bed not long after.
Another success.
Peanut Butter Cup Chocolate Chip Brownies
Ohhhhh. I know why you're here. You want some brownies. Me too.
I'll fight you for 'em.
The Recipe
Box of chocolate brownie mix (or you can go all Martha Stewart and make your own brownie mix-it's a "good thing")
1/2 package of Peanut Butter Cups
1 handful of Chocolate Chips
1 handful of Peanut Butter Cup Chips
How To
Prepare the brownies as directed on the package, or the way your Grandmama makes them. Either way they're AWE-some!
While the brownies are baking, unwrap and "smash" the PB cups to smithereens.
Bake the brownies about 5 minutes less than what it says on the box (or on the recipe). Pull the brownies out of the oven and spread the PB cups and chips on top.
I like to smear it all around so that it gets extra gooey and perfect. This also hides any imperfections in the brownies...not that there are any! Desserts are always perfectly magical.
Bake for another 5 minutes. Let cool on a cooling rack.
Cut and serve.
The Results
O. M. G.
I just have to say that I'm so proud of my apparent will power. I only ate ONE Peanut Butter cup while I was unwrapping and making the brownies.
But...afterwards...well, you make them and see how strong your willpower is.
The ONLY thing that would make this better would be vanilla ice cream. Yes, please!
I'll fight you for 'em.
The Recipe
Box of chocolate brownie mix (or you can go all Martha Stewart and make your own brownie mix-it's a "good thing")
1/2 package of Peanut Butter Cups
1 handful of Chocolate Chips
1 handful of Peanut Butter Cup Chips
How To
Prepare the brownies as directed on the package, or the way your Grandmama makes them. Either way they're AWE-some!
While the brownies are baking, unwrap and "smash" the PB cups to smithereens.
Bake the brownies about 5 minutes less than what it says on the box (or on the recipe). Pull the brownies out of the oven and spread the PB cups and chips on top.
I like to smear it all around so that it gets extra gooey and perfect. This also hides any imperfections in the brownies...not that there are any! Desserts are always perfectly magical.
Bake for another 5 minutes. Let cool on a cooling rack.
Cut and serve.
The Results
O. M. G.
I just have to say that I'm so proud of my apparent will power. I only ate ONE Peanut Butter cup while I was unwrapping and making the brownies.
But...afterwards...well, you make them and see how strong your willpower is.
The ONLY thing that would make this better would be vanilla ice cream. Yes, please!
Tuesday, April 17, 2012
Baked Spaghetti
Do you ever get a hankerin' for something cozy? I do. I did today.
I wanted to bake something that would make me want to curl up on the couch and snuggle in a blanket.
It's 89 degrees outside, by the way.
But I still wanted something along those lines. It's been a rough week. The kids are getting Spring Fever...heck, I'm getting Spring Fever...and we're all ready for summer vacation!
I found a similar recipe on http://www.howsweeteats.com and tailored it to what I had in my pantry/fridge. Remember, in order to save money this week, I'm not shopping unless it's absolutely necessary.
The Recipe:
whole wheat pasta noodles (or penne)
ground lean turkey (I used about a pound)
diced tomatoes (about a handful of cherry tomatoes)
1 small diced onion
2 cloves of garlic
1 chopped red pepper
fresh basil
1 jar of your favorite Spaghetti Sauce (mine is Emeril's All-Natural Marinara Sauce)
mozzarella cheese (vegan cheese works with this!)
Parmesan Cheese
*Because I'm only using ingredients that I have on hand, I had to use cheddar cheese for this recipe. It worked just as well*
How To:
Boil the pasta noodles. I boiled them for about 7 minutes because they will continue to cook in the oven.
While the pasta is boiling, brown the turkey in a saute pan. Once cooked through, set aside and add the veggies (tomatoes, peppers, onions, garlic). Make sure the veggies are chopped first!
I chopped my veggies and dusted them with salt, pepper, dried basil, and Italian Seasonings. (see below)
Saute the veggies until they are tender.
Add your spaghetti sauce. I added the entire jar and then poured water in the jar, shook it up, and added that to the pan too.
Next, add the meat back to the pan and "stir it up"
Pour everything into a baking dish.
This is where you'd add the Mozzarella and Parmesan cheeses. Like I said before, I didn't have those so I've made do with cheddar. I think it will work just fine.
Let's see....
Bake at 350 degrees for about 20 minutes or until the cheese melts and gets bubbly.
The Results:
Oh. my. goodness.
Talk about COMFORT food!! I have officially stuffed my face BEYOND belief!
You can serve this with garlic bread sticks and a salad. OR you can eat this straight out of the pan if you want. I did.
Now go eat your dinner!
I wanted to bake something that would make me want to curl up on the couch and snuggle in a blanket.
It's 89 degrees outside, by the way.
But I still wanted something along those lines. It's been a rough week. The kids are getting Spring Fever...heck, I'm getting Spring Fever...and we're all ready for summer vacation!
I found a similar recipe on http://www.howsweeteats.com and tailored it to what I had in my pantry/fridge. Remember, in order to save money this week, I'm not shopping unless it's absolutely necessary.
The Recipe:
whole wheat pasta noodles (or penne)
ground lean turkey (I used about a pound)
diced tomatoes (about a handful of cherry tomatoes)
1 small diced onion
2 cloves of garlic
1 chopped red pepper
fresh basil
1 jar of your favorite Spaghetti Sauce (mine is Emeril's All-Natural Marinara Sauce)
mozzarella cheese (vegan cheese works with this!)
Parmesan Cheese
*Because I'm only using ingredients that I have on hand, I had to use cheddar cheese for this recipe. It worked just as well*
How To:
Boil the pasta noodles. I boiled them for about 7 minutes because they will continue to cook in the oven.
While the pasta is boiling, brown the turkey in a saute pan. Once cooked through, set aside and add the veggies (tomatoes, peppers, onions, garlic). Make sure the veggies are chopped first!
I chopped my veggies and dusted them with salt, pepper, dried basil, and Italian Seasonings. (see below)
Saute the veggies until they are tender.
Add your spaghetti sauce. I added the entire jar and then poured water in the jar, shook it up, and added that to the pan too.
Next, add the meat back to the pan and "stir it up"
Pour everything into a baking dish.
This is where you'd add the Mozzarella and Parmesan cheeses. Like I said before, I didn't have those so I've made do with cheddar. I think it will work just fine.
Let's see....
Bake at 350 degrees for about 20 minutes or until the cheese melts and gets bubbly.
The Results:
Oh. my. goodness.
Talk about COMFORT food!! I have officially stuffed my face BEYOND belief!
You can serve this with garlic bread sticks and a salad. OR you can eat this straight out of the pan if you want. I did.
Now go eat your dinner!
Easy Honey Peanut Butter
I am obsessed with peanut butter. I could eat it for every meal.
Some weeks I actually do eat it for every meal! I love those weeks!!
Since I am trying to save a little money and always buy organic or all-natural peanut butter, I have decided to start making my own! And it's SO EASY! All you need is some peanuts, salt, and a food processor.
I added honey to mine because I usually end up adding honey to my peanut butter sandwich anyway and this cuts out a step...always trying to save time! I also thought it would be a tasty addition if I wanted to use the peanut butter in cookies or brownies...I'm getting so excited!
The Recipe (Easiest one yet)
1 can of peanuts (you can get roasted, salted, plain...doesn't matter)
pinch of salt
Honey (optional)
How To:
Dump the peanuts into the food processor and mix together until smooth. Add a pinch of salt if needed.
Next, you can add honey to the processor, or mix it together in a bowl. I chose the latter.
Store this for up to a week outside of the refrigerator. In the fridge, it lasts longer. You will need to stir it occasionally...mine won't last that long :)
The results:
After adding the honey and the salt, the taste and texture were perfect! I can put this on toast or mix it to make cookies! The possibilities are endless!!
Some weeks I actually do eat it for every meal! I love those weeks!!
Since I am trying to save a little money and always buy organic or all-natural peanut butter, I have decided to start making my own! And it's SO EASY! All you need is some peanuts, salt, and a food processor.
I added honey to mine because I usually end up adding honey to my peanut butter sandwich anyway and this cuts out a step...always trying to save time! I also thought it would be a tasty addition if I wanted to use the peanut butter in cookies or brownies...I'm getting so excited!
The Recipe (Easiest one yet)
1 can of peanuts (you can get roasted, salted, plain...doesn't matter)
pinch of salt
Honey (optional)
How To:
Dump the peanuts into the food processor and mix together until smooth. Add a pinch of salt if needed.
Next, you can add honey to the processor, or mix it together in a bowl. I chose the latter.
Store this for up to a week outside of the refrigerator. In the fridge, it lasts longer. You will need to stir it occasionally...mine won't last that long :)
The results:
After adding the honey and the salt, the taste and texture were perfect! I can put this on toast or mix it to make cookies! The possibilities are endless!!
Monday, April 16, 2012
Chicken Cordon Bleu Sandwiches!
This past week was kind of rough...coming back after Spring Break and all...
And this weekend Robert and I both ate more chips and fried food than we have all year. We were at the beach...it's a good enough excuse for me!
However, we arrived back in town and were smacked with a tax bill for WAY more than we expected. This led to a "budget" conversation...between my husband and myself, and then between myself and my mother. She's awesomely savvy when it comes to money and gives great advice!
She mentioned that our grocery bill might be a little...over budget. Well...yep.
I usually cook several huge meals per week..I'm married to a big man who loves to eat. Like I said before, he was raised on good 'ole Southern cookin' and his mama spoiled him. He only married me because I could cook...kidding. I think.
SOOO one of my mom's suggestions was to STOP cooking three course meals for dinner every night. When I relayed this to Robert he looked at me like I'd told him we'd be eating dirt for the next 6 months. Seriously.
I decided that I'd make do with the ingredients in my kitchen this week instead of going on my usual weekly shopping trip. Since I'd just gone to Sam's this wasn't incredibly hard. And I usually plan ahead to have certain things handy at all times.
Tonight I was flipping through magazines (Fitness and Cooking Light) and found all sorts of recipes for sandwiches! Luckily, I had bread, chicken breasts, and several other key items. From the handful of recipes in the magazines, I created a brainchild Chicken Cordon Bleu Sandwich! And might I say, it was absolutely delightful!!
Ingredients:
Bread (I had a loaf on hand. You can use ANY kind of bread that you have available)
Chicken Breasts (mine were frozen)
Sliced Ham (deli fresh or packaged)
Spinach leaves
Sweet onion
Provolone Cheese
Mayo
Sweet Chili Sauce
salt, pepper, Garlic and Herb seasoning, EVOO
How To:
My chicken was frozen, as always, so I put it in a pot and boiled it until it was cooked through.
Slice the chicken in half lengthwise and put them in a skillet with a little EVOO, salt, pepper, and Garlic and Herb seasonings.
Add slices of sweet onions to the pan, and heat until onions are tender.
I added sliced ham and slices of provolone cheese on top of each chicken slice. Cover and warm until cheese is melted.
Toast the bread. Mix mayo with sweet Chili Sauce and spread on one side of the bread. This adds a little tang that the sandwich needs. You could use the standard mayo and mustard, but that's so elementary school.
Top the bread with spinach, Chicken, ham, and cheese.
Stuff your face.
The results:
Robert was skeptical about sandwiches for dinner...see above. He was "STARVING" and needed some real food fast!
After scarfing down "round one" he turned and said..."Is there a round two?"...meaning..."this was delicious and I would like some more, please"
He ate another full sandwich and asked for another. I told you...big eater.
Another point for me. Guess I'm keeping my man a little longer ;)
And this weekend Robert and I both ate more chips and fried food than we have all year. We were at the beach...it's a good enough excuse for me!
However, we arrived back in town and were smacked with a tax bill for WAY more than we expected. This led to a "budget" conversation...between my husband and myself, and then between myself and my mother. She's awesomely savvy when it comes to money and gives great advice!
She mentioned that our grocery bill might be a little...over budget. Well...yep.
I usually cook several huge meals per week..I'm married to a big man who loves to eat. Like I said before, he was raised on good 'ole Southern cookin' and his mama spoiled him. He only married me because I could cook...kidding. I think.
SOOO one of my mom's suggestions was to STOP cooking three course meals for dinner every night. When I relayed this to Robert he looked at me like I'd told him we'd be eating dirt for the next 6 months. Seriously.
I decided that I'd make do with the ingredients in my kitchen this week instead of going on my usual weekly shopping trip. Since I'd just gone to Sam's this wasn't incredibly hard. And I usually plan ahead to have certain things handy at all times.
Tonight I was flipping through magazines (Fitness and Cooking Light) and found all sorts of recipes for sandwiches! Luckily, I had bread, chicken breasts, and several other key items. From the handful of recipes in the magazines, I created a brainchild Chicken Cordon Bleu Sandwich! And might I say, it was absolutely delightful!!
Ingredients:
Bread (I had a loaf on hand. You can use ANY kind of bread that you have available)
Chicken Breasts (mine were frozen)
Sliced Ham (deli fresh or packaged)
Spinach leaves
Sweet onion
Provolone Cheese
Mayo
Sweet Chili Sauce
salt, pepper, Garlic and Herb seasoning, EVOO
How To:
My chicken was frozen, as always, so I put it in a pot and boiled it until it was cooked through.
Slice the chicken in half lengthwise and put them in a skillet with a little EVOO, salt, pepper, and Garlic and Herb seasonings.
Add slices of sweet onions to the pan, and heat until onions are tender.
I added sliced ham and slices of provolone cheese on top of each chicken slice. Cover and warm until cheese is melted.
Toast the bread. Mix mayo with sweet Chili Sauce and spread on one side of the bread. This adds a little tang that the sandwich needs. You could use the standard mayo and mustard, but that's so elementary school.
Top the bread with spinach, Chicken, ham, and cheese.
Stuff your face.
The results:
Robert was skeptical about sandwiches for dinner...see above. He was "STARVING" and needed some real food fast!
After scarfing down "round one" he turned and said..."Is there a round two?"...meaning..."this was delicious and I would like some more, please"
He ate another full sandwich and asked for another. I told you...big eater.
Another point for me. Guess I'm keeping my man a little longer ;)
Tuesday, April 10, 2012
Breakfast Smoothies
Robert and I usually have 1-2 of these a day...because they're awesome, that's why.
This is a simple, yet healthy way to start your day. We also enjoy these after a workout or as a meal replacement. I will be drinking LOTS of these this week!
If you do not have protein powder that you enjoy, I would love to recommend Jillian Micheal's Vanilla Whey Protein. You can find it at Sam's, Wal Mart, and other fine retailers...
The protein has a fairly low amount of calories, but adds an enormous amount of protein to your diet. Whenever I feel sluggish, one of these shakes puts a little pep in my step.
Ingredients:
Fresh or frozen fruit
* we literally use ALL fruit that works well with vanilla-strawberries, blueberries, blackberries, kiwi, banana, mango...and the list goes on and on and on.
Protein powder
* For a snack or after workout I use 1 scoop. For a meal replacement, I use 2 scoops.
Up to 1 C of Water (NOT MILK OR YOGURT OR JUICE..what, do you WANT to add more calories??)
A blender-you need a really good one because you'll use this often
How To:
Well...dump everything in the blender and go at it.
If the fruit is fresh you may want to stick this in the fridge for a while. If it's frozen fruit you're good to go right away.
The results:
Well, I've already told you that we drink these on a daily basis. It gives us an excellent source of protein and several servings of fruit for the day.
GREAT for post-workouts!!
This is a simple, yet healthy way to start your day. We also enjoy these after a workout or as a meal replacement. I will be drinking LOTS of these this week!
If you do not have protein powder that you enjoy, I would love to recommend Jillian Micheal's Vanilla Whey Protein. You can find it at Sam's, Wal Mart, and other fine retailers...
The protein has a fairly low amount of calories, but adds an enormous amount of protein to your diet. Whenever I feel sluggish, one of these shakes puts a little pep in my step.
Ingredients:
Fresh or frozen fruit
* we literally use ALL fruit that works well with vanilla-strawberries, blueberries, blackberries, kiwi, banana, mango...and the list goes on and on and on.
Protein powder
* For a snack or after workout I use 1 scoop. For a meal replacement, I use 2 scoops.
Up to 1 C of Water (NOT MILK OR YOGURT OR JUICE..what, do you WANT to add more calories??)
A blender-you need a really good one because you'll use this often
How To:
Well...dump everything in the blender and go at it.
If the fruit is fresh you may want to stick this in the fridge for a while. If it's frozen fruit you're good to go right away.
The results:
Well, I've already told you that we drink these on a daily basis. It gives us an excellent source of protein and several servings of fruit for the day.
GREAT for post-workouts!!
Easy Cheesy Stuffed Turkey Burgers
Turkey Burgers stuffed with cheese? What?!
Oh, yeah!
My hubby went to the Fresh Market yesterday and bought 4 giant cheddar and bacon stuffed burger patties. Although that sounded ABSOLUTELY divine, I had my upcoming beach trip on my mind.
But I REALLY wanted a burger. Especially when everyone else was eating one.
So I had to think...and I decided that I would make turkey burgers stuffed with pesto, sharp white cheddar, and Laughing Cow Swiss Cheese.
Although it's not the healthiest thing I could be eating right now, it sure beats those bacon cheddar burgers.
My bathing suit will thank me on Saturday.
Ingredients:
ground turkey meat (1 lb. makes 3-4 burgers)
Basil pesto (home made or from a jar)
Laughing Cow Swiss Cheese Triangles (at least 2)
Block of Vermont Sharp White Cheddar Cheese
garlic salt, salt, pepper (to season the burger patties)
EVOO (for frying)
Panko Bread Crumbs (optional)
toppings: onion, lettuce, condiments, pickles...the possibilities are endless and are up to you!
How To:
Start by mixing all of your "filling" ingredients together: pesto, Swiss cheese, shredded cheddar. Put them to the side.
Next, make your burger patties. If the meat is crumbling, add some bread crumbs or an egg to make them stick together.
To make one burger, you should patty two small, thin burger patties-one for the top, one for the bottom.
I would patty all of these before stuffing them. Makes it easier when you don't have to keep washing your hands.
Take one small patty, slather it with the filling, and top it with another patty. This might seem like a lot of burger meat, but it should still be about the same size as a regular (boring) burger.
Squeeze the sides down around both patties so that they stick together and nothing comes out. These will be messy, and it all tastes the same anyway, so don't fret if they're not perfect! Season with garlic salt, salt, and pepper.
Pour some EVOO into a saute pan and let it get hot. Place your completed patties into the pan and allow them to cook evenly on both sides.
For this burger I let both sides get a little burned (crispy), then turned the heat lower to let them cook all the way through. This ensures a nice, juicy burger.
Once your patties are completely cooked through, pull them off the pan and place them on a paper towel (this gets rid of extra oil/grease that your bathing suit will not thank you for later)
Top them with anything you think would be tasty. Mine had lettuce and ketchup because that's what I was in the mood for. I ate it with a whole wheat sandwich thin to save on carbs and calories.
If you don't care about those things, then the bakery usually has some fantastic deluxe buns that would rock this burger.
The Results:
Well, let's see...I had one last night and another one today. Both times it was a delight.
My friend who was visiting last night also ate half of one of my burgers, and she thought it was delectable!
You'll have to try them and see how you feel about them. Don't knock it 'til you try it.
And turkey meat is SO much better for you than red meat anyway!! GO TURKEY! YAY!
Monday, April 9, 2012
Crispy Apple Bread EDITED
If you're anything like me, the thought of giving up bread for any amount of time instantly induces hot flashes and cold sweats.
I love bread. Any kind. I think it started when I was young. My grandmother still makes her home-made yeast rolls and sourdough bread...and anytime I'm at her house, I go directly to her countertop where I know the warm, soft, freshly baked bread is waiting for me.
And for those times, bless her heart, that I come unannounced, she always has bread stored in the freezer that is easily pulled out, thawed, and put into the oven with layers of butter.
Sigh.
Here's a recipe that I came up with one afternoon when I had eaten about 4 loaves of banana bread and was in the mood for something a little different.
1/2 C Canola Oil
1 C sugar
2 room temperature eggs
1 C all-purpose Flour
1 C Whole Wheat Flour
1 tsp. salt
1 tsp. baking soda
several tsp. of cinnamon
2 apples, finely grated (You don't want these to be super tart or sweet. Fiji and Pink Ladies work pretty well. Granny Smith are a little too tart, and Red Delicious are too mushy)
sugar, cinnamon, butter, and brown sugar for the topping
How To:
Preheat oven to 350 degrees and grease one loaf pan
Combine the wet ingredients first: oil, eggs
Then combine the dry ingredients in another bowl: sugar, flour, whole wheat flour, salt, baking soda, cinnamon
Slowly add the dry ingredients to the wet ingredients. You can mix these with a whisk or a hand mixer.
Add in the grated apples and gently mix until completely combined. (Grate them on the largest setting...too small and you'll be making applesauce!)
Pour the batter into the loaf pan, and spread it to make it even on top
In a small bowl, combine sugar, cinnamon, brown sugar, and some softened butter together by hand. It should be crumbly.
Top the batter in the pan with the crumble mixture until it is covered (how much is up to you!)
Bake at 350 degrees for about 1 hour. Check on this. Just like the banana bread-if they are burning, turn the temp down!
Let it cool on a wire rack in the pan for about 5 minutes
Then pull it out of the pan and let it cool another 5 minutes or so
Then pull it out of the pan and let it cool another 5 minutes or so
The Result:
This recipe makes smaller loaves than the banana bread, but are equally as tasty. The crumble on top adds a crispy-ness to the bread that the banana bread doesn't have.
The insides are soft a gooey, while the outside maintains it's crunch.
These are great to bake in the fall when the weather is beginning to turn cool. The scents of apples and cinnamon baking would make anyone feel relaxed and comfy.
This is the perfect COMFORT food! Great for breakfast, snack, dessert...just like the banana bread, it's good any time :)
Easiest Banana Bread EVER!
Last summer I went to the beach with my husband's family for the week.
Of all the food I ate that week, guess what I remember most?
The banana bread. No joke.
I had gone to the beach with all intentions of not eating ANY CARBS! HA! My resolve crumbled after the first bite of this bread. After that, I couldn't stop eating it. I think I finished an entire loaf by myself.
It really was that good.
This recipe was shared with me by my husband's sweet cousin. She is an amazing baker! When she told me the recipe, I was like..."Is that it?"
That EASY.
Ingredients:
1/2 C Canola Oil
1 C Sugar
2 room temperature eggs
1 C all-purpose Flour
1 C Whole Wheat Flour
1 tsp. salt
1 tsp. baking soda
6-7 very ripe bananas (this seems like a lot, but it makes the bread SO MOIST!)
*you can add in walnuts too if you want!*
How To:
Grease two loaf pans and pre-heat the oven to 350 degrees.
Start by mixing the wet ingredients together first: oil and the eggs
Mix the dry ingredients in another bowl: sugar, whole wheat flour, all purpose flour, salt, baking soda
Slowly add the dry ingredients to the wet. You can use a hand whisk to mix this or a hand mixer. Either way is fine.
Mash the bananas in another bowl with a fork, spoon, potato masher...get my drift? Any means necessary. If they are ripe enough, it won't take much pressure.
Add the bananas to the mixture and mix well. This would also be the time to add the walnuts if you like.
Pour the batter into the loaf pans (make sure they're equal so they cook the same)
Bake at 350 degrees for 1 hour or less. Check on these! If you see they are burning on top, turn the heat down a little.
Take them out and let them cool on a wire rack. I leave mine in the pan for about 5 minutes, then take them out of the pans to cool straight on the rack.
The Result:
This bread can be eaten in any way you choose and at any time. Really...breakfast, dessert, mid-day snack. I love it toasted with butter...or with jam, or honey, or peanut butter!!!!
The outside should have a little crunch to it, while the inside stays nice and moist (those bananas come in handy). This is a really simple bread to make, so if you've never made bread before, this is a great one to start with.
This bread can also be frozen for up to a month. If you want to eat it by the slice, I'd recommend slicing it before putting it in the freezer so that you can just grab a piece, let it thaw, and broil it or microwave it.
Happy Eating!
Of all the food I ate that week, guess what I remember most?
The banana bread. No joke.
I had gone to the beach with all intentions of not eating ANY CARBS! HA! My resolve crumbled after the first bite of this bread. After that, I couldn't stop eating it. I think I finished an entire loaf by myself.
It really was that good.
This recipe was shared with me by my husband's sweet cousin. She is an amazing baker! When she told me the recipe, I was like..."Is that it?"
That EASY.
Ingredients:
1/2 C Canola Oil
1 C Sugar
2 room temperature eggs
1 C all-purpose Flour
1 C Whole Wheat Flour
1 tsp. salt
1 tsp. baking soda
6-7 very ripe bananas (this seems like a lot, but it makes the bread SO MOIST!)
*you can add in walnuts too if you want!*
How To:
Grease two loaf pans and pre-heat the oven to 350 degrees.
Start by mixing the wet ingredients together first: oil and the eggs
Mix the dry ingredients in another bowl: sugar, whole wheat flour, all purpose flour, salt, baking soda
Slowly add the dry ingredients to the wet. You can use a hand whisk to mix this or a hand mixer. Either way is fine.
Mash the bananas in another bowl with a fork, spoon, potato masher...get my drift? Any means necessary. If they are ripe enough, it won't take much pressure.
Add the bananas to the mixture and mix well. This would also be the time to add the walnuts if you like.
Pour the batter into the loaf pans (make sure they're equal so they cook the same)
Bake at 350 degrees for 1 hour or less. Check on these! If you see they are burning on top, turn the heat down a little.
Take them out and let them cool on a wire rack. I leave mine in the pan for about 5 minutes, then take them out of the pans to cool straight on the rack.
The Result:
This bread can be eaten in any way you choose and at any time. Really...breakfast, dessert, mid-day snack. I love it toasted with butter...or with jam, or honey, or peanut butter!!!!
The outside should have a little crunch to it, while the inside stays nice and moist (those bananas come in handy). This is a really simple bread to make, so if you've never made bread before, this is a great one to start with.
This bread can also be frozen for up to a month. If you want to eat it by the slice, I'd recommend slicing it before putting it in the freezer so that you can just grab a piece, let it thaw, and broil it or microwave it.
Happy Eating!
Sunday, April 8, 2012
Savory Herb Chicken with Potatoes
God Bless Non-Veggie Eaters. It causes me to get my creative juices flowing!
I invited my mama and my little brother over for dinner last night and had made up my mind to make spinach stuffed meatloaf and veggies...oops. Forgot who I was cooking for.
Sooooo....instead I scrounged around the pantry and fridge to get together something fantastic for two of my favorite people in the world.
I had found these cute little Gemstone potatoes at Kroger on my weekly shopping trip and grabbed them. I grabbed an onion, a sweet potato, chicken, and a bag of frozen green beans.
Then, I looked around. What was I going to do with this chicken? Do you ever find yourself wondering the same thing? I feel like your options with chicken are kind of limited...until NOW!
That's why you have me!
I fortunately have several packets of Lipton Savory Herb and Garlic mix and Panko Bread Crumbs. Since my chicken was frozen, I stuck it in a pot with some salt and pepper to thaw while I prepared the rest of the meal.
I stuck the green beans in a pot, poured some water in, added garlic salt, coarse sea salt, and pepper. My brother made a request for a "buttery sauce", so I stuck some butter in too!
I cut the larger potatoes in half and placed them in a large glass bowl. Cut the sweet potato and onion into small cubes and added them to the bowl.
Pour some EVOO, salt, and pepper into the bowl and mix (I did it with my hands...better that way and you save spoons!)
Pre-heat the oven to about 425 degrees. Place the potatoes on a broiling pan and stick in the oven until they are cooked through. Depending on your oven and the size of the potatoes, it could take anywhere between 30-40 minutes. Check on these occasionally.
Once the chicken was thawed, I cut it into small pieces and put them into a plastic bag that contained Panko Bread Crumbs and the Herb mix. Close and Shake ya money maker.
Add some EVOO to a saute pan and fry the chicken. Since my chicken was pretty much cooked in the boiling water, I left the chicken in the pan about 2-3 minutes on each side. If you're chicken is not cooked beforehand, I would turn the heat down and make sure they're cooked all the way through.
This meal was a hit with everyone! Although my brother and husband had some reservation about eating the "purple potatoes" (Gemstones), they truly loved them.
Ingredients:
Chicken-Lipton Savory Herb mix packet, EVOO, salt and pepper, Panko Bread Crumbs
Green Beans-fresh or frozen; add salt, pepper, garlic salt (and a little butter if you want)
Potatoes/Onions-Gemstone potatoes, sweet potato, 1 large sweet onion; EVOO, salt and pepper
This wasn't an actual recipe, so please let me know if you aren't clear on something! I'd love to help out :)
morganliner@yahoo.com
I invited my mama and my little brother over for dinner last night and had made up my mind to make spinach stuffed meatloaf and veggies...oops. Forgot who I was cooking for.
Sooooo....instead I scrounged around the pantry and fridge to get together something fantastic for two of my favorite people in the world.
I had found these cute little Gemstone potatoes at Kroger on my weekly shopping trip and grabbed them. I grabbed an onion, a sweet potato, chicken, and a bag of frozen green beans.
Then, I looked around. What was I going to do with this chicken? Do you ever find yourself wondering the same thing? I feel like your options with chicken are kind of limited...until NOW!
That's why you have me!
I fortunately have several packets of Lipton Savory Herb and Garlic mix and Panko Bread Crumbs. Since my chicken was frozen, I stuck it in a pot with some salt and pepper to thaw while I prepared the rest of the meal.
I stuck the green beans in a pot, poured some water in, added garlic salt, coarse sea salt, and pepper. My brother made a request for a "buttery sauce", so I stuck some butter in too!
I cut the larger potatoes in half and placed them in a large glass bowl. Cut the sweet potato and onion into small cubes and added them to the bowl.
Pour some EVOO, salt, and pepper into the bowl and mix (I did it with my hands...better that way and you save spoons!)
Pre-heat the oven to about 425 degrees. Place the potatoes on a broiling pan and stick in the oven until they are cooked through. Depending on your oven and the size of the potatoes, it could take anywhere between 30-40 minutes. Check on these occasionally.
Once the chicken was thawed, I cut it into small pieces and put them into a plastic bag that contained Panko Bread Crumbs and the Herb mix. Close and Shake ya money maker.
Add some EVOO to a saute pan and fry the chicken. Since my chicken was pretty much cooked in the boiling water, I left the chicken in the pan about 2-3 minutes on each side. If you're chicken is not cooked beforehand, I would turn the heat down and make sure they're cooked all the way through.
This meal was a hit with everyone! Although my brother and husband had some reservation about eating the "purple potatoes" (Gemstones), they truly loved them.
Ingredients:
Chicken-Lipton Savory Herb mix packet, EVOO, salt and pepper, Panko Bread Crumbs
Green Beans-fresh or frozen; add salt, pepper, garlic salt (and a little butter if you want)
Potatoes/Onions-Gemstone potatoes, sweet potato, 1 large sweet onion; EVOO, salt and pepper
This wasn't an actual recipe, so please let me know if you aren't clear on something! I'd love to help out :)
morganliner@yahoo.com
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