Perfect Pot Roast

A couple of weeks ago, our local Target ad had chuck roasts on sale for really cheap.

And if there's one thing I love in the winter (even if it is 65 out...), it's comfort food. I'm a big fan of the pioneer woman (who isn't?), and I knew she had a pot roast recipe that looked great. Time to give it a whirl!

First, let me tell you that the smell of this cooking is absolute heaven. It's all I could stand to let it cook completely, because I sure wanted to dig in after the first hour. Don't skip out on the herbs. It makes it smell that much more amazing.

Perfect Pot Roast

(Recipe by Ree Drummond)

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Ingredients

• Salt and freshly ground black pepper
• One 3 to 5-pound chuck roast
• 2 or 3 tablespoons olive oil
• 2 whole onions, peeled and halved
• 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
• 1 cup red wine, optional
• 3 cups beef broth (my roast was only 2.5 lbs, so I didn't need this much at all)
• 2 or 3 sprigs fresh rosemary
• 2 or 3 sprigs fresh thyme

Directions

Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and the carrots, along with the fresh herbs.

Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender. 

Skinny Chicken Parmesan

I love Chicken Parmesan. It was actually one of my favorite meals to eat at the cafeteria back in college, because they actually made it perfectly (can you believe it??).

I've never made it myself, though. I've always been too nervous I'd mess it up.

But when I saw this recipe, it sounded so simple, and I knew I had to give it a try. Especially since it's "skinny"! It definitely did NOT disappoint. Even my husband loved it. In fact, he devoured two pieces. I'm thinking this may have made it into one of our "regulars". :)

Skinny Chicken Parmesan

(Recipe by Allison)

 via

Ingredients

• 2 (8 oz) chicken breasts, sliced in half (horizontally, or butterflied but cut all the way through. You will end up with 4 pieces of chicken)
• 3/4 cup seasoned breadcrumbs (I used Panko)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasonings (I added a little more than this... maybe about 3/4 to 1 tsp)
• 1/4 cup grated Parmesan cheese (This does not have to be fresh. In fact a use the stuff in the green bottle more times than not)
• 1 1/2-2 tbsp butter, melted
• 3/4 cup reduced fat mozzarella cheese
• 1 cup marinara or your favorite spaghetti sauce
• cooking spray      

Directions

 Preheat oven to 450°. Line large baking sheet with foil (easy clean up) and spray lightly with cooking spray.Combine breadcrumbs, Parmesan cheese, garlic powder, and Italian seasonings in a bowl. Melt the butter in the microwave in another bowl (this is usually melted after about 20 seconds, so watch it closely.) Lightly brush the butter onto the chicken, then dip into breadcrumb/cheese mixture. Place on baking sheet and repeat with the remaining 3 pieces of chicken.

Lightly spray a little more cooking spray on top (this makes it nice and crispy) and bake in the oven for 20 minutes. Remove chicken from oven and turn over. Spoon sauce over each piece and top with mozzarella cheese and bake another 5 minutes or until cheese is melted.

Yields: 4 servings


(255 calories per chicken breast, 6 WW Points+)

Low and Slow Dutch Oven Fajitas

I have to admit, I was skeptical of this one.
I've only really made fajitas either by skillet or on the grill. But the flavor combos in this recipe just seemed too good, so I had to give it a try. SO glad I did!
It's super super easy and full of flavor. Plus, health-wise, it's great! You can add as many veggies as you like. I topped mine with a little bit of cheddar jack cheese and avocado. SO good.

Low and Slow Dutch Oven Fajitas

(Recipe by Country Cleaver)

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Ingredients:

• 1-2 pounds Flank Steak
• 1 1/2 tsp. Chili Powder
• 1 tsp Cumin
• 1 tsp Coriander Seeds (I didn't have any, so I skipped it)
• 1 tsp Ground Pepper
• 3 Garlic cloves, minced
• 2 Tbsp. Soy Sauce
• 1 Jalapeno, chopped
• 1/2 cup Jarred Roasted Red Peppers, chopped
• 1/2 Onion, chopped
• 2 Fresh Bell Peppers, sliced
• 8 Low Carb Whole Wheat Tortillas
• Sliced lime for garnish

Avocado for topping

1 bunch Cilantro

1 Avocado

Directions:

In a dutch oven, stir together all spices, soy sauce, coriander seeds, jarred red peppers, chopped onion, jalapeno and garlic.
With half of the mixture in the bottom of the dutch oven, place flank steak on top. With remaining second half of mixture, pour over the flank steak coating it.
Place on stove over medium low heat for 5 hours, or until the meat pull apart with a pair of forks. During last hour of cooking, slice bell peppers, removing the seeds and place into dutch oven to steam and cook.
The fresh peppers will retain their structure, where the jarred peppers will be nearly indistinguishable after cooking.
Serve with warm tortillas, and any other extra toppings you like - such as, cheese, cilantro, avocado, and slices of lime for spritzing on top.
Makes 4 servings.

Skinny Spaghetti Squash Lasagna

To be honest, this isn't technically lasagna, so this recipe got an odd review from my husband.

He said it was "confusing, but good". Confusing, because he kept expecting to bite into some pasta. Good, because it is. I've joined Weight Watchers in a last-ditch effort to lose a few pounds and just eat healthier all-around. When I found this recipe, I really wanted to give it a try. I'd never had spaghetti squash before, so it was a fun new experiment for me.

I loved it, and it's a great healthy substitute for pasta. You could also use this as a side to some chicken or fish, if you like.

Skinny Spaghetti Squash Lasagna

(Recipe by Gina)

via

Ingredients

2 cups marinara sauce

3 cups cooked roasted spaghetti squash (follow the link to see how to bake a spaghetti squash)

1 cup part skim ricotta

8 tsp parmesan cheese

6 oz part skim shredded mozzarella (I used Sargento)

Directions

Preheat oven to 375°.

In four individual 5 x 7-inch oven safe baking dishes, ladle 1/4 cup quick marinara sauce on the bottom of each dish. Top each with 3/4 cup of cooked spaghetti squash and spread evenly. Top each with 1/4 cup ricotta.

*Note* If you don't have these particular baking dishes, use an 8x8 baking dish. It will still yield 4 servings.

Sprinkle 1 teaspoon of grated parmesan cheese and .75 oz mozzarella on each. Add the remaining sauce, parmesan and mozzarella cheese. Cover with foil and bake for 15 - 20 minutes, or until the cheese is melted and the edges begin to bubble; uncover and cook an additional 5 minutes.

Nutritional Info:
Servings: 4 • Serving Size: 1 lasagna • Old Points: 6 pts • Points+: 7 pts
Calories: 291.0 • Fat: 13.7 g • Protein: 19.6 g • Carb: 21.0 g • Fiber: 2.7 g
Sodium: 358.3 mg 



Deluxe Twice Baked Potatoes with Shrimp

Back when I was pregnant, Paula Deen came out with The Deen Family Cookbook . She was actually in town for a book signing. So I dragged my pregnant self out to see her, stood in line for two hours, got to meet her (and Michael!), got my book signed, and my ankles didn't shrink back down for the next four months. But it was so worth it. Anyway, one of my favorite recipes out of that book is Michael's Deluxe Twice-Baked Potatoes with Shrimp.
I'll go on and be honest with you though. It's not going to win any top spots in a health magazine, that's for sure. This is totally a splurge. However, with a little tweaking? You could easily make this healthier. Use some light sour cream, cut back on the butter and bacon, and you've prevented your arteries from clogging for at least another day. :)
But really.
It's so easy, so filling, and so delish. Definitely worth the splurge.

Deluxe Twice Baked Potatoes with Shrimp
(recipe by Michael Groover)

via

Ingredients

• 4 (6 to 8-ounce) russet potatoes, scrubbed and pricked all over with a fork
• Vegetable oil, to coat potatoes
• 4 slices bacon
• 1 pound large shrimp, peeled and deveined, tails removed (I just used the frozen, cooked kind you buy at the store. Much cheaper and easier. Plus, if you're lucky, you can get a decent sized bag for around $5)
• 1 1/2 teaspoons Cajun seasoning
• 1 teaspoon salt, plus a pinch
• 4 green onions, thinly sliced, white and light green parts; dark green parts chopped, for garnish
• 1 cup grated Cheddar
• 6 tablespoons butter, softened (in usual Paula fashion, she tends to over-do it a tad on the butter. Feel free to cut back if you like...)
• 1/3 cup sour cream
• 4 tablespoons mayonnaise
• 3/4 teaspoon freshly ground black pepper

Directions

Preheat the oven to 450 degrees F.
Rub the potatoes with vegetable oil and put them on a baking sheet. Bake the potatoes until tender, about 1 hour.
While the potatoes are baking, cook the bacon in a skillet over medium-high heat until crisp, about 7 minutes. Transfer the slices to a paper towel-lined plate to drain, then crumble. Pour off all but 3 tablespoons of bacon grease from the skillet.
Cut the shrimp into thirds. Reheat the bacon grease over medium-high heat. Add the shrimp, Cajun seasoning, and a pinch of salt. Cook until the shrimp are opaque, stirring constantly, 2 to 3 minutes (since my shrimp were already cooked, I just tossed it for a few seconds... just enough to heat up and catch the flavor).
When the potatoes are done, let them cool slightly (leave the oven on). Slice off the top third of each potato and carefully scoop out the flesh into a bowl. Scoop out the potato from the top third, and add that to the bowl, then discard the skin. Leave about 1/4-inch border of potato inside the skin. Mash the potato flesh with 1 teaspoon salt, the green onion, cheese, butter, sour cream, mayonnaise, and black pepper. Stuff the potato skins with the filling, mounding any extra on top. Divide the shrimp on top of the potatoes and sprinkle with the crumbled bacon. Return the potatoes to the oven on the baking sheet and bake them until heated through, about 15 minutes. Remove the potatoes from the oven, sprinkle with the reserved chopped green onions and serve.

So have you made your New Years resolutions yet?

I don't know about you, but this definitely needs to be the year I get back to my normal pre-baby weight. I mean, it's only been 2 years...

Whether you're looking to shed a couple of pounds or just want to include some healthier meals in your repertoire, this recipe fits the bill. And who doesn't love the added bonus of it being a slow-cooker meal??

I've included the nutritional info, as recorded by the original website, for your convenience.

Skinny Zucchini Ziti

(Recipe by fabfitfun.com)

via

Ingredients

• 1 1-lb., 7.8-oz. jar marinara sauce (no sugar added)
• 3 cups penne shells, whole grain, dry)
• 2 cups fat free cottage cheese
• 2 cups skim mozzarella cheese, shredded
• 1 large zucchini, sliced into 1/4-inch pieces
• 1 tablespoon fresh oregano, finely chopped
• 1 tablespoon fresh basil, finely chopped
• 1/4 teaspoon black pepper

Directions
In a large mixing bowl, combine cottage cheese, mozzarella, oregano, basil, and black pepper.
In the slow cooker, spoon 1/4 of marinara sauce onto the bottom, add 1 cup penne shells, 1/3 of zucchini slices and top with 1 cup cheese mixture. Repeat until you have three layers. Top with the remaining marinara and lastly, cheese. Note: Keep penne shells and cheese away from the edges by about 1 inch. Pasta tends to get hard and cheese burns if allowed to touch the sides while cooking.
Cover and cook on low for approximately 2 hours or until penne noodles are al dente (took my slowcooker almost 3 hours... after 2, the noodles were still too tough!) . Not all slow cookers cook the same, so be sure that the penne is done before serving. Allow to cool for 15 minutes before serving.
Pair a serving of this with a chicken breast and a helping of veggies for a wonderfully balanced meal!
Tip: If you prefer your ziti a little more on the thick side, allow to cook an additional 30 minutes to 1 hour.
Tip: If you’re on a tight budget, try Ragu Lite (no sugar added) and if you’re not, try Amy’s Organic Marinara Pasta Sauce.

Minimum Slow Cooker Size: 5 quarts

Check out other skinny Crock-Pot recipes here.
Nutritional Information:
Makes 13 servings
Serving Size: 3/4 cup
Calories: 168
Total Fat: 8g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 21mg
Sodium: 476mg
Carbohydrates: 25g
Sugars: 4g
Dietary Fiber: 2g
Protein: 15g

Broccoli Cheese Soup

Today is one of those dreary, chilly days. To be honest, I love it.

Something about this kind of weather makes me want to cozy up on the couch and read or watch a cheesy Hallmark movie. Y'know, those things you save for lazy, rainy days.

And to top these kinds of days off? Soup.

My husband loves Panera's broccoli cheddar soup. It's surprisingly not too bad in the calorie department too! But sometimes I'm just really not in the mood to go out.

So I found this recipe for days like today.

Hubs loved it, and it was really simple to throw together.

To save yourself some time, try getting one of those steam-in-a-bag things for the broccoli.

Broccoli Cheese Soup

(Original recipe by Mel's Kitchen Cafe)

via

 

Ingredients

• 1 3/4 cups chicken broth
• 1 small onion, diced
• 1/3 cup all-purpose flour
• 1/4 cup (4 tablespoons) butter
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 2 cups milk
• 1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
• 1/2 cup shredded swiss cheese
• 2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli

Directions
Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in steamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.

Tuscan Pasta with Tomato-Basil Cream Sauce

I had been eyeing this recipe for awhile now, and I don't know what in the world I was waiting on. It was so good and SO easy. It definitely gives you that just-as-good-as-a-restaurant taste but without the cost. If you're in the mood for some good Italian? Give this a try.

Tuscan Pasta with Tomato-Basil Cream Sauce

(Original recipe by Marguerite Cleveland, Fort Leavenworth, Kansas, Southern Living
JULY 2007)

via

Ingredients

• 1 (20-oz.) package refrigerated four-cheese ravioli*
• 1 (16-oz.) jar sun-dried tomato Alfredo sauce
• 2 tablespoons white wine (I skipped this, since I didn't have any. Still tasted amazing)
• 2 medium-size fresh tomatoes, chopped**
• 1/2 cup chopped fresh basil
• 1/3 cup grated Parmesan cheese
• Garnish: fresh basil strips

Directions

Prepare pasta according to package directions.
Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.


*1 (13-oz.) package three-cheese tortellini may be substituted.
**1 (14.5-oz.) can petite diced tomatoes, fully drained, may be substituted.

Slow-cooker Beef Stew

I love me some hearty beef stew, especially on a chilly rainy day.

This one is my favorite.

And for you Weight Watchers fans, a cup is only 5 points.
Not too bad for how delicious and filling it is!

The red wine gives it a deep flavor, which is nice. But if you shy away from using wine in your cooking, you can always add some good quality red grape juice.

It only uses a 1/2 cup, so it shouldn't alter the flavor enough to make a massive difference.

Enjoy!

Slowcooker Beef Stew

(Original recipe by Rosa Minehan,
published in Nov/Dec 2007 Paula Deen Magazine)

Ingredients

• 2 pounds beef stew meat
• 3 large carrots, cut into 1-inch pieces
• 2 medium baking potatoes, cut into 1-inch pieces
• 1 (14.5 ounce) can Italian-style diced tomatoes
• 1 (14.5 ounce) can beef broth
• 1 (10.75 ounce) can tomato soup
• 1/2 cup red wine
• 1 tsp Italian seasoning
• 1/2 tsp garlic salt

Directions

In a 6-qt electric slow cooker, combine all ingredients. Cover and cook on Low 8 to 9 hours, or until beef is tender.

Autumn Chopped Salad

Who knew a salad could taste like Fall??

This one is perfect.

Flavorful, colorful, and still gives you that festive Fall feel.

Autumn Chopped Salad

(Original recipe by Madison at Espresso and Cream)

via

Ingredients

• 6 to 8 cups chopped romaine lettuce
• 2 medium pears, chopped (I used apples)
• 1 cup dried cranberries
• 1 cup chopped pecans
• 8 slices thick-cut bacon, crisp-cooked and crumbled
• 4 to 6 oz. feta cheese, crumbled
• Poppy seed Salad Dressing
• Balsamic Vinaigrette

Directions

 

On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (she estimated that she used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.





Southern Style Slowcooker Pork BBQ

I'm a tad partial to Carolina-style BBQ (of course).

However, I've never tried to make it myself. I guess I would get a little intimidated by the thought, figuring there's no way it'd come out as good as, say, Sticky Fingers.

When I saw this recipe, I decided it was time to give it a whirl. It seemed simple enough.
Turns out, it's pretty darn good!
I'm definitely a fan, and hubs inhaled it!
Just give yourself plenty of time for it to cook. Altogether, it takes about 9 hours.

[Funny sidenote: To my horror, I realized I was out of brown sugar. And there was NO way I was going to make BBQ without brown sugar. So I raided the pantry, did some googling, and finally came up with a solution. I mixed white sugar with some dark corn syrup until I got a good consistency. It worked great! You'd never know the difference! However, I still recommend using real brown sugar if you have it. It's a lot less stressful. :)]

Southern Style Slowcooker Pork BBQ

(Original recipe by Ashley at lilblueboo.com)

via

Ingredients:

• 4 lbs of pork roast (or I use 2 2lb pork roasts)
• 2 white or yellow onions
• 2 cups of apple cider vinegar
• 2 cups of apple juice
• 1 tsp of liquid smoke
• 1 tsp crushed red pepper flakes
• 1/2 tsp cayenne pepper (I substituted with paprika. I figured the crushed red pepper flakes were going to give it enough kick.)
• 2 tsp brown sugar
• 1/2 a bottle of regular/classic BBQ sauce (about 9 oz) ...try using Sticky Fingers' "Carolina Sweet". That's our personal favorite.

Directions:

Cut up both onions. Place half the onions in the bottom of the slow cooker or crock pot. Place the pork roast in the slow cooker and top with the rest of the onions. Place half the onions in the bottom of the slow cooker or crock pot. Place the pork roast in the slow cooker and top with the rest of the onions.
Mix together 1 cup apple cider, 1 cup apple juice and 1 tsp of liquid smoke and pour over the roast and onions. Set the slow cooker to cook on low for approximately 6 hours. The roast should be ready to fall apart when you stick a fork in it.
Remove the roast and remove the liquid and onions. (Note: You can strain the onions and add them back into the pot if you like….I prefer to discard them.)
Shred the roast and add it back to the slow cooker. Mix 1 cup apple cider vinegar, 1 cup apple juice, red pepper flakes, cayenne pepper, brown sugar and half a bottle of BBQ sauce in a bowl.
Pour over the shredded pork and cook on low for another 2 hours. Transfer shredded BBQ to another container. I like to chop mine up a bit more before serving. Serve by itself or on bread for sandwiches.

Weeknight Chicken Veggie Casserole

Some people don't really like casseroles, and I totally understand. They can look pretty unattractive (no matter how great the lighting and angle, as you'll see in a sec), and who knows what people hide in them. However, there are some GREAT pros to casseroles.

#1. You can throw just about anything in them, and they still taste good.

#2. You can throw healthy anythings in them, and they still taste good.

#3. They're economical.

#4. They're a great use for leftovers. See #1 and #2.

This dish happens to be one of those old stand-by's that my mom used to make. Consequently, it's turned into one of those for me as well. My husband is one of those people who doesn't particularly like casseroles. He doesn't like cream based dishes, and he doesn't trust what's in it.

Except this one.

It's tomato based, so it's not overly heavy. And I throw in ingredients that he normally eats (and a couple that he doesn't... but don't tell him). He also loves it, because he figured out how cheap it is to make. I always make this casserole with leftover chicken from the night before. It doesn't really matter what kind either... grilled, lemon-pepper, roasted... it all works.

The best part is that you can make this casserole on a Sunday/Monday night, and the fam can eat off of it for several days (obviously depends on the size of your family, but you get the idea).

Enjoy!

Weeknight Chicken-Veggie Casserole

(Original recipe by my momma)

Ingredients

• 1 (16 ounce) box rotini pasta (also works with ziti, bowtie, etc... pick a favorite and go for it). To add more nutrition, go for whole wheat.
• 2 jars marinara sauce (I recommend Newman's Own Socarooni; it has a bunch of good stuff added in it that mixes well with the rest of the ingredients).
• 2 cups Italian-style shredded cheese (or more, if you like), divided.
• 1 (16 ounce) bag of frozen mixed veggies (peas, carrots, corn, etc), thawed (Tip: get the steam-in-a-bag kind to save some time).
• 2 cups cooked chicken, cubed or torn into small pieces. (this also works well with ground beef/turkey, if you want to use that instead).
• Optional: I like to kick up the nutrition and a little ground flax seed to the mix. You can't taste it, and it's a great way to give your kids a nutrition boost without them even knowing it.

Directions

Preheat oven to 350 degrees Fahrenheit.

Cook pasta according to package instructions and drain. In a large bowl, mix pasta, marinara sauce, 1 cup shredded cheese, veggies, chicken, and flax seed. Pour into a 9x13 casserole dish. Top with remaining shredded cheese (sprinkle a little Parmesan on top, if you like).

Bake in oven for about 15-20 minutes, or until cheese is melted.

Yields 8-10 (or more) servings.



Roasted Lemon Garlic Herb Shrimp

So I made this last night.

I didn't have any major expectations. It seemed pretty simple. The real reason I tried it was because I already had everything on hand. And you can never go wrong with combining this group of flavors.

But honestly? I was really, pleasantly surprised.

It ended up being so good.

I halved the recipe, since it was only going to be the two of us, and it ended up being the perfect amount. I also sauteed some mushrooms and garlic in some olive oil, mixed it with some angel hair pasta, then served the shrimp on top. You definitely must try it.

Roasted Lemon Garlic Herb Shrimp

(Original recipe by Bruce Weinstein, Mark Scarbrough.

Adapted by Reenie)

via

Ingredients

• 1/3 cup olive oil
• 1 lemon, zested then half cut into thin slices and other half into wedges
• 3-4 fresh thyme sprigs, leaves removed
• sea or kosher salt and fresh black pepper
• spaghetti/pasta, couscous or rice for serving
• 1 pound fresh shrimp, medium-sized, deveined with tails off
• 5 cloves garlic, minced

Directions

1. Preheat oven to 400 degrees F. In a 9x13 baking pan combine olive oil, lemon zest and thyme. Season with salt and pepper. Bake in oven for 12 minutes. Meanwhile cook pasta, couscous or rice.

2. Remove pan from oven, add shrimp, garlic and the thin sliced lemons (don't squeeze them), toss to coat with oil mixture. Bake for 8-10 more minutes or until shrimp turn pink and start to curl. Serve over pasta, couscous or rice tossed with extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.



Fried Egg and Avocado Sandwich

I'm kind of a sucker for avocados.

I'd like to ask God why he made them to be so perishable?

If I could, I'd eat one everyday. On everything.

So when I find a recipe that includes them, I get all excited.

I've made this several times. I'm pretty sure it's not one of my healthier choices, so I try to make it a treat. Take one bite, and you'll see just why it's a treat.

Bacon, eggs, and avocado?

What's not to love??

Fried Egg and Avocado Sandwich

(Original recipe by Paula Deen)

(Photo source)



Ingredients

• 4 slices bacon
• 2 tablespoons butter, room temperature
• 4 slices wheat bread, toasted
• 4 ounces cream cheese, room temperature
• 1 teaspoon minced fresh parsley leaves
• 1 teaspoon minced green onion
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 large eggs
• 4 slices tomato
• 1/2 avocado, peeled, pitted, and sliced

Directions

In a small skillet, cook bacon over medium-high heat until crispy. Remove from pan, and drain on paper towels. Drain grease from pan, reserving 1 tablespoon.*

Spread butter over each side of bread. Place 4 slices of bread, butter side down, on skillet over medium heat. Flip bread and toast the other side. Remove to serving plates.

In a small bowl, add cream cheese, parsley and green onions together. Add salt and pepper. Spread onto 1 side of each toast slice.

In same small skillet, fry the eggs in reserved bacon grease over medium-low heat. Crack the yolks and flip. Place each egg on top of 2 pieces of toast. Cover each egg with 2 slices of bacon, 2 slices of tomato, and 2 slices of avocado. Top with another piece of toast and serve immediately.

Yields 2 servings.

*I personally thought this much made it a little greasy, so I didn't reserve nearly as much. Maybe a teaspoon instead. It still turned out great with lots of flavor.

Herb Roasted Whole Chicken

I made this a couple of weeks ago, and oh my goodness, it's delish.

The only thing I messed up on? I used olive oil instead of canola oil.

I know, I know. All you foodie veterans are shaking your heads at me, aren't you?

For those of you who aren't aware, cooking olive oil at a very high temperature causes smoke alarms to go off. It doesn't affect the flavor of the chicken in any way. In fact, it tasted amazing. It just made the kitchen smokey. So I learned my lesson. Follow the directions. They're there for a reason. :)

Herb Roasted Whole Chicken

(Original recipe by Ryan Detzel)

(Photo source)

Ingredients

• 3-4lb Whole Chicken
• Something to stuff inside the chicken (Apple, Onion, Lemon, Garlic, Carrot, etc..)
• Canola Oil
• Salt and Pepper
• Fresh Herbs (I used Thyme and Rosemary)

Directions
Preheat the oven to 400 degrees while you pick the herbs from their stems.
Chop the herbs. Toss those herbs into a bowl and add in your salt and pepper.
For EACH chicken you’ll be roasting, you’ll need:
* 1-2 Tablespoons of chopped herbs
* 1 Tablespoon of salt (kosher is best)
* 1 Teaspoon of pepper
Add the Canola oil to the herb mixture and stir.  Chop/slice/mash and stuff the bird with the aromatics of your choice (I used lemon, onion, garlic, and herbs).
It’s important that your whole chicken be patted dry with a clean cloth or paper towel. This will help to insure a nice crust on your chicken once it’s finished. Begin rubbing the chicken down with your canola-herb-salt-pepper mix. No need to get crazy with it. It’s just a chicken. Slide your herb coated chicken(s) into that 450 degree oven for an hour to an hour and fifteen minutes until they are golden brown and have developed a delicious crust.
Once the chickens have roasted, it’s good to let them rest for 10-15 minutes. This will allow all of the juiciness of the bird to redistribute to the right places. If you tore into it right away…all its goodness would run out and you’d be left with a dry chicken.

One chicken yields 3-4 servings.

Shrimp Scampi

First, I wanted to say thanks to those who are still reading these.

I know there's no real rhyme or reason to my posts. I keep posting, just for the sheer fun of it.

I like having all of my favorite recipes all in one place and also give others the chance to try out a dish they may have had trouble finding themselves. So to all 9 of you who are following (and others who read without making the commitment), thanks for sticking around. Promise I'll try to step it up on the posting. :)

***

It's hard to improve upon a classic.

This is just a simple, but incredibly good dish that can be whipped up in less than 20 minutes.

Who doesn't love that?

This particular take on the ol' standby is from The Pioneer Woman. Love that lady.

I actually was drawn to it, mainly from the picture. I have a lot of herbs growing in our little back yard garden beds, and if I find a yummy recipe that can use any of them? Totally jumping on the chance.

Shrimp Scampi

(Original recipe by Ree Drummond)

(photo source)

Ingredients

• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• ½ whole Medium Onion, Finely Diced
• 4 cloves Garlic Cloves, Minced Or Pressed
• 1 pound Large Shrimp, Peeled And Deveined
• ½ cups White Wine
• 2 whole Lemons
• 4 dashes Hot Sauce (I Used Tabasco; More To Taste)
• Salt And Freshly Ground Black Pepper, To Taste
• 8 ounces, weight Angel Hair Pasta
• Chopped Fresh Basil To Taste
• Chopped Fresh Parsley, To Taste
• ½ cups Grated Parmesan Cheese

Directions

Boil water for pasta; have it ready.
Heat olive oil and melt butter in large skillet over medium heat. Add onions and garlic and cook for two or three minutes, or until onions are translucent. Add shrimp, then stir and cook for a couple of minutes. Squeeze in lemon juice. Add wine, butter, salt and pepper, and hot sauce. Stir and reduce heat to low.
Throw angel hair pasta into the boiling water. Cook until just done/al dente. Drain, reserving a cup or two of the pasta water.
Remove skillet from heat. Add pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasonings, adding salt and pepper if needed.
Top with grated Parmesan and minced parsley and serve immediately.

(I happen to really love mushrooms. I'm thinking next time I'll add a few sliced baby bellas. Just for fun.)

Serves 6.

Grilled Chicken and Roasted Red Pepper Panini

I'm a big fan of Ree over at The Pioneer Woman.

She's so stinkin' funny and real and best of all?

Girl can cook.

I tried one of her recipes the other night, and she definitely did not disappoint.

I'm a huge fan of panini. Like Ree says, it's like a quesadilla. Throw whatever you want in there, add a little cheese, and voila! Dinner.
This one is so good. Who needs Panera, when you can make your own at home?

Grilled Chicken and Roasted Red Pepper Panini

(Original recipe by Ree Drummond)

(photo source)

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 8 whole Sundried Tomatoes, Packed In Oil
• 3 Tablespoons Prepared Basil Pesto
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Tablespoon Lemon Juice
• ½ teaspoons Kosher Salt
• Freshly Ground Black Pepper
• ¼ cups Mayonnaise
• 2 whole Red Bell Peppers
• 8 whole Slices Provolone Or Mozzarella Cheese
• 8 slices Good Whole Grain Sandwich Bread
• 4 Tablespoons Butter, Softened

Directions

CHICKEN

Slightly flatten chicken with a mallet (just until uniform thickness.)
In a blender or food processor, puree sundried tomatoes, pesto, olive oil, lemon juice, salt, and pepper. Add half the mixture to a ziploc bag with the chicken breasts. Smush around to coat the chicken, then refrigerate for several hours or overnight.
After marinating, heat heavy skillet or grill to medium. Grill or cook chicken until done. Slice chicken into strips.

SPREAD

In a small bowl, combine mayonnaise and 3 tablespoons of the sundried tomato mixture. Cover with plastic wrap and refrigerate until needed.

ROASTED RED PEPPERS

If you have a gas cooktop, blacken red peppers directly over the flame. (If you do not have a gas cooktop, blacken them directly under the oven broiler.) Completely blacken/char on all sides, then immediately seal in a ziploc bag. Allow peppers to sit, sealed, in the bag for at least 20 minutes. When cool enough to handle, remove from bag and use fingers to slip off the blackened skin. (Don’t be afraid to leave some black bits!) Lop off the top, cut in half, then seed and slice into strips. Set aside.

(fyi, if you're short on time, just buy the roasted red peppers in the jar)

TO ASSEMBLE

To make the panini, spread generous amounts of the sundried tomato/pesto spread on one side of all the pieces of bread. On four of the pieces, arrange 1/4 of the chicken slices, 1/4 of the pepper slices, and two pieces of provolone. To with the other four pieces of bread with the spread face down. Butter both sides of sandwich, then grill in panini maker or on a skillet over medium-low heat. (If you use a skillet, set a heavy pan or skillet on top of the sandwich as each side browns.)

Slice sandwiches in half and serve immediately with cold grapes. Delish!

Serves 4.

Beef and Cheese Manicotti

This last week has been crazy busy for me.

Lots of birthdays, a baby shower, and trying to keep up with a toddler leaves a person kinda worn out. Anyways, the plus side is that I've been able to try out new recipes. This is one I made last night for my family. It was my little sister's, mom's, and grandmother's birthdays (all within the same week). We had them over for dinner last night, and it was so fun. I really love to entertain.

Sure, I get a little stressed trying to get everything perfect, but honestly? It's half the fun.

I tend to break a lot of rules though.

One being that I love to try out new recipes for the first time when I'm inviting people over.

I know. Usually an entertainer's nightmare.

But it always works out for me (knock on wood!), so I just roll with it. My family loves Italian food (but we're sooo not Italian). I went searching for something that looked really yummy on Food Network.

Gotta say, I love Giada. Sometimes I don't quite trust her cooking. I mean, she's super skinny. Her husband is all athletic. And usually skinny = nobody's eating her food.

Anyways, I digress.

She totally won me over with this one, though.

SUCH a crowd pleaser.

I changed a few things, but nothing major. Just enhanced it a bit. :)

Seriously, you have to try it.

Beef and Cheese Manicotti

(Original recipe by Giada de Laurentiis)

(Photo courtesy of Food Network)

Ingredients

• 4 teaspoons olive oil
• 1 medium onion, coarsely chopped
• 1/2 pound ground beef
• 1/2 pound mild Italian sausage
• Salt and freshly ground black pepper
• 14 (8-ounce package) manicotti
• 1 (15-ounce) container whole-milk ricotta
• 3 cups shredded mozzarella
• 1 cup grated Parmesan
• 2 tablespoons chopped fresh Italian parsley leaves
• 3 garlic cloves, minced
• 3 cups marinara sauce
• 2 tablespoons butter, cut into pieces

Directions

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion, 1 clove garlic, sausage, and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Yields 6 servings.

(depending on how much you eat. this fed all 6 of us, plus we had plenty for leftovers)

Old-Fashioned Meat Loaf

I kept debating whether or not to even post this recipe. It's not that it's not absolutely delicious. It's just that it's so basic. But like I've said before, this blog isn't about elaborate, crazy, how-the-heck-did-she-do-that type food. It's about passing along recipes that I've tested and really liked. Stuff that (for the most part) is super easy to make and is a crowd pleaser.
Meat loaf is kind of one of those ho-hum, Monday night type dishes. But honestly, this was one of the first dinners I made where my husband said, "This is the best meat loaf I've ever tasted". Talk about a confidence booster! It really is so basic and simple to throw together (might I add, cheap?), but is so full of flavor.

Old-Fashioned Meat Loaf

(Original recipe by Paula Deen)

Photo source: Food Network

Ingredients

• 1 pound ground beef (for a more healthy dish, use ground turkey instead. For fancier, try adding equal parts veal and pork to the ground beef.)
• 1 1/4 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1 egg, lightly beaten
• 8 ounces canned diced tomatoes with juice (I can't seem to find an 8 oz can, so I just use a measuring cup... just try to keep the tomato/juice proportion about equal... nobody likes a runny loaf. hehe).
• 1/2 cup quick-cooking oats

Topping:

• 1/3 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon prepared mustard

Directions

Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf (or like me, just use a loaf pan... for the life of me, my "loaf" never looked quite right when shaped it myself. The whole point of not using a loaf pan, though, was so that the topping would cover the sides as well. Try it though. Maybe you'll be more successfull at it than me).

Topping:

Mix ingredients for topping and spread on loaf. Bake for 1 hour.

It says it yields about 4 servings, but if so, those are some pretty hefty servings. I'd say more like 5 or 6, especially if you're having mashed potatoes with it.

Also, try making the leftovers into a sandwich. Yum.

Spicy Tortilla Soup

This recipe comes from Southern Living Ultimate Quick & Easy Recipes Cookbook.

I actually kinda stole this book from my mom (shh!!). Seriously, the woman has like 54583045 cookbooks and still makes the same old stuff found in my grandma's recipe box. Trust me, she's not missing this one. I actually told her a few times I had it, and she's yet to ask for it back.

Anyways...

I made this once for my hubby* when we were first married. He'd gotten a cold, and since he loved spicy stuff (and I was trying to show him I could be a good little housewife and make him soup). Unfortunately, I didn't think about the fact that he couldn't really taste anything. So what should've been a big hit? Um... yeah, I felt like a big, fat failure. I was mad at the recipe. It let me down.

Fast forward a couple of years...

I decided to give it another go, while he was perfectly healthy.

This time? He really enjoyed it.

*I know I refer to my husband all the time when I cook, but honestly, he's really my only taste tester most of the time. My biggest critic? The toddler. If he likes it, then you know it's worth trying. hehe.

Fyi, those peanut butter chunk cookies? I've had to make 3 more batches since I posted that recipe a couple weeks ago. If you haven't tried them yet, you should. :)

Spicy Tortilla Soup

Ingredients

• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1 Tbsp vegetable oil (I used EVOO instead)
• 3 medium zucchini, sliced
• 4 cups chicken broth
• 1 (16 oz) can stewed tomatoes, undrained
• 1 (15 ounce) can tomato sauce
• 1 (11 ounce) can sweet whole kernel corn, undrained
• 1 tsp ground cumin
• 1/2 tsp pepper
• Tortilla chips
• 1/2 cup (2 oz) shredded Monterey Jack or Cheddar cheese

Directions
Saute onion and garlic in hot oil in a Dutch oven over medium heat until onion is tender. Add zucchini and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
Spoon soup into individual bowls. Top with tortilla chips and shredded cheese (don't let those chips sit too long or they'll get soggy).
Yield: 2 1/4 quarts.