Jan 23, 2019

Garlic Butter Meatballs

I found this recipe on Delish.com I made it a bit different from the original recipe but you can find the original receipe at the bottom of the page. I don't think you can go wrong no matter how you make it!! We found it to be delicious!!

INGREDIENTS:

1 lb. ground chicken
3 TBSP garlic cloves, minced and divided
1 tsp Garlic Powder
1 egg, beaten
1 c. grated Parmesan, plus more for garnish

1/2 brick of cream cheese

1/2 cup heavy cream1/4 tsp. red pepper flakes (more or less if you like heat or not)
Salt and pepper to taste
4 TBSP. butter
1 lb. zoodles (Homemade or frozen)

DIRECTIONS:

1 -Pre-heat oven to 350

2-In a large bowl mix together ground chicken, 1 tbsp garlic , egg, 1/2 cup Parmesan, salt and pepper and red pepper flakes.

3-Use a cookie scoop or spoon to measure out 18 meatballs about 1 inch in size. These will be very sticky so I recommend the scoop so that you don't have to mess with the meatballs too much

4-Place the meatballs on lightly sprayed cookie sheet. I suggest something like Pam. Cooke for 20-30 minutes depending on your oven. Should read 165 degrees on a meat thermometer.

5-Set meatballs aside and allow them to cool.

6-In a large skillet or a dutch oven heat butter over medium heat, add remaining garlic, garlic powder, Parmesan cheese, cream cheese and allow the cream cheese to melt. You will use the heavy cream as a way to thin the sauce. Do not use until you need it because the zoodles will produce their own moisture.

7-Add meatballs to the sauce and allow them to heat through, then add the zoodles in. Allow the zoodles to cook until they are at your desired tenderness then serve.

Original Recipe Source

Cowboy Pasta Salad

This recipe is super delicious. I wouldn’t even want to know what the calories are in this recipe but it’s worth the investment! I found the recipe on www.bellyfull.net. I changed it up a bit to what I had on hand and I didn’t follow the directions exactly the way Belly Full wrote them out, but that was simply because I didn’t read the directions until I was already halfway done. I guess I got the directions in my head the way I thought they should be verses the way they were. Nevertheless the recipe is super delish!

Honestly I had reservations. It’s a very odd and off the wall recipe if you ask me, but it performs in the end. We all loved it. We actually had it as a main dish but you could serve it on the side that’s for sure. For your waist line that’s probably the way it should be served. This would be great for a potluck, or church event, or even to take to a party. My intention was a work potluck, but instead I got the flu and missed it.

Please give this a try. I think it will surprise you!! We thought the taste was even better the second day. It says you can eat it hot or cold but I wasn’t a fan of it cold. I liked it either heated or room temperature.

Ingredients:

1 pound dried Rotini
1 pound uncooked bacon
1 pound 90/10 ground beef
1 teaspoon cumin
1/8 tsp. red pepper flakes
Salt and pepper to taste
1 cup mayonnaise
1/4 cup barbeque sauce (I used G. Hughes sugar free)
2 tablespoons Spicy Brown Mustard
2 tablespoons Heinz Worcestershire sauce
2-1/2 teaspoons Sriracha Sauce
1 can (15 ounce) Whole Kernel Golden Sweet Corn, drained
2 cups cherry tomatoes, halved (Optional I omitted)
1-1/2 cups shredded cheddar cheese (I used any cheese mix I had on hand)
5 diced green onions

Directions:

In a large pot Cook pasta according to the package directions. Drain and set aside.
In the same pot (to prevent additional mess) add diced bacon and cook in small batches until all the bacon is cooked. Allow bacon to drain on a few paper towels and set aside. Remove bacon grease from the pot, but there isn’t any need to wash the pot. The bacon drippings will add flavor.
Add ground beef to the same pot. Cooked on a medium heat and break up the meat as you are cooking it. Once the meat is cooked and the grease has been drained mix in the cumin, red pepper flakes and the salt and pepper to taste. Set aside.
In a large bowl, whisk together the mayonnaise, barbecue sauce, mustard, Worcestershire sauce, and Sriracha Sauce until combined and smooth. Add pasta, bacon, beef, drained corn, cheese, and green onions. Mix well
Eat right away or place in the refrigerator and re-heat when you are ready to eat. We found that the longer it sits the better it will taste.

Original Recipe Source

Mushroom Spinach Chicken

This recipe is delicious and surprisingly easy to make. I didn’t know if I was going to have enough time to make it last night but I ended having plenty because I didn’t expect it to go so quickly. I saw a recipe online that is similar and that is what I was planning on making except the reviews were so horrible that I changed my minded and decided to take the concept of what this person was trying to accomplish and give it my own spin.

This recipe turned out marvelous and surprisingly everyone told me how much they loved the spinach in it. I think people smell canned spinach and assume that anything with cooked spinach is going to taste like canned smells. Well that couldn’t be further from the truth. I find that adding spinach to a recipe is a great way to get in extra veggies!

Ingredients:

1 pound skinless, boneless chicken breast halves
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoons olive oil
2 garlic cloves minced
1 large can mushrooms -drained
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup onion sliced
¼ teaspoon thyme
4 cups fresh spinach
Prepared Brown Rice

Directions:

Cut chicken into 1-inch pieces place chicken in a zip bag with flour and shake to coat. To a medium pot add oil and allow to heat through, then add all the chicken in and cook until the chicken is brown.
Remove chicken and set aside.
Leave any drippings in the skillet then add onion, and garlic to the skillet and cook until the onion becomes soft.
Add chicken broth to the pot slowly and with a whisk work up any bits that may be on the bottom of the pan.
Next add white wine and cook until the wine becomes less fragrant about 5 minutes.
Then add remaining spices, mushrooms, and the chicken back in.
Cook for another 5 minutes then add in the spinach. Cook for an additional 5-10 minutes for thickness of the sauce.
Serve over pasta or brown rice or even alone! This would be amazing over mashed potatoes! Ummm wish I had thought of that earlier!

Loaded Chicken O' Brien Potato

This is probably one of my new favorite recipes but let me tell you as much as I love it (and I do) it’s not figure friendly at all. I would guess (estimate) about 600-800 calories per serving. Killer huh? For just an occasional delicious meal I would say it’s worth a splurge. This is amazing. The flavor is fantastic!

This is an easy recipe but it’s time consuming. Unless you have the time to micromanage this recipe then don’t make it. The key to the flavor is the making sure your potatoes are super brown. I think it could be awesome with sweet potatoes too!!

I find that making this while I have other things to do in the kitchen works best. This recipe is really worth the trouble and worth the calories!!

Ingredients:

1 lbs. chicken breasts, cubed
1-1/2 pounds potatoes, cubed
1 large onion sliced
1 green bell pepper sliced
Olive oil
1 1/2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
3 garlic cloves
2 tablespoons garlic powder
1 tablespoon onion powder
1 cups cheddar cheese, shredded
½ pound bacon

Directions:

Preheat oven to 500 degrees.
In large bowl, mix olive oil (as needed), salt, pepper, onion powder, paprika, garlic powder.
Add potatoes to bowl and mix well.
To a large baking dish (9x13) line with parchment paper
Add potatoes, allow for excess sauce in the remaining bowl.
Add cubed chicken to bowl with leftover sauce and allow to marinate while potatoes bake.
Bake potatoes for 60 minutes, stirring every 15 minutes. This will insure your potatoes brown for flavor
While the potatoes are baking add sliced bacon to a pot and begin to fry. Cook for about 10 minutes then add the sliced onion, green peppers, and garlic and cook until the bacon is cooked through.
Once the potatoes are done mix in the vegetables then bake another 15 minutes.
Once potatoes are done, add the chicken then layer the cheese over the chicken.
Bake for additional 15 minutes or until chicken is done and cheese is melted.

3-1-2 Microwave Chocolate Cake in a Cup (3 Weight Watchers Smart Points)

This recipe is amazing… I mean amazing! I didn’t think it would be but in fact it’s awesome!! It’s so simple and delicious! Mix, measure, microwave and eat! Maybe it should be called the 3 M’s cake!

This is one of those recipes you can keep on hand for cake emergencies like a guest coming over or a chocolate cake emergency. If you are someone who doesn’t like angel food cake you might not like this cake because it’s spongier like angel food. The angel food cake is what makes the entire cake rise so you won’t want to replace it with anything else.

This really is a fun recipe and something that is so easy to make with the kids. They will love it and freak out that they can actually have a cake in 1 minute. I think this recipe is also great because you won’t have cake laying around all the time waiting for you to eat it. This is an emergency cake or a quick cake. Enjoy

Ingredients:

1 box Angel Food Cake Mix
1 box Chocolate cake mix (or any flavor)
Water
Zip Bag
Chocolate Chips
Toppings

Directions:

Mix the 2 cake mixes together in a gallon zip-lock bag. Then shake-shake-shake… yes you can dance around the kitchen without looking weird… you have a purpose! Then the mix is ready!
To make the cake
In a coffee cup or a ramekin mix 3 tablespoons cake mix with 2 tablespoons water; and optional chocolate chips
Mix together and microwave for 1 minute. Let this rest for a few minutes and serve with toppings.
My toppings were chocolate syrup, cool whip and sprinkles.

Original Recipe Source

Wild Rice Stuffed Acorn Squash

I had never had an acorn squash in my life but when I saw them on sale one day I knew I had to give them a try. They were so pretty and green that they called my name.

To my surprise an acorn squash taste a lot like a pumpkin. The texture and consistence are the same and the flavor is very close. The color is different inside and out and I have to admit I liked them more than I thought I would. I think more than even the acorn squash I loved the stuffing recipe.

This recipe would be awesome all along! Forget the acorn squash if you don’t like squash and just make the stuffing. It makes an amazing presentation and taste divine!

Ingredients:

1 package (6 ounces) long grain and wild rice mix (Uncle Ben’s)
2-1/3 cups vegetable or chicken broth
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
2 celery ribs, chopped
1 medium onion, chopped
1 tablespoon olive oil
3/4 cup dried cranberries
1/2 cup coarsely chopped pecan halves, toasted
4 medium acorn squash
3/4 cup water

Directions:

In a large saucepan, combine the rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; cover and simmer for 23-25 minutes or until rice is tender and liquid is almost absorbed. Meanwhile, in a large skillet, sauté celery and onion in oil until tender. Stir in cranberries, and pecans. Remove from the heat. Stir in rice mixture.
Cut squash in half widthwise. Remove and discard seeds and membranes. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. Fill squash halves with about 1/2 cup rice mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Pour water into pan.
Coat one side of a large piece of heavy-duty foil with cooking spray. Cover pan tightly with foil, coated side down. Bake at 350° for 50-60 minutes or until squash is tender. Yield: 8 servings.

(Adapted) Original Recipe Source

Herbed Sausage Stuffing

This recipe is really great! I didn’t have a lot of expectations because I have never had sausage dressing. I thought it was great. I didn’t think anyone one else in my house would like it but everyone gobbled it down. The next time I make this I am going to use hot sausage instead of mild I think the hot would be amazing.

It’s a very hearty recipe. I didn’t really follow the original recipe and this is actually a half recipe. It’s really good and easy. I would make it again that’s for sure!

Ingredients:

1 (16 ounce) packages Regular Flavor Jimmy Dean Pork Sausage
4 ounces fresh mushrooms, sliced
3/4 cup diced onions
3/4 cup diced celery
2 cloves garlic, minced
2 teaspoons poultry seasoning
1 teaspoon black pepper
1 (8 ounce) package herbed dry bread cubes
1 cups chicken broth
1/2 egg, lightly beaten

Directions:

Preheat oven to 325 F.
In a large saucepan or stockpot, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink.
Add mushrooms, onion, celery and garlic; cook 10-12 minutes or until onion is translucent, stirring frequently.
Transfer mixture to a large bowl; add remaining ingredients and stir well.
Pour into a buttered 2-quart casserole.
Bake covered for 60 minutes.

Adapted from Original Recipe Source

Rustic Chicken Noodle Soup

With all the early cold weather we have been having soup and stew have been on the dinner table all week. We had this soup last night and I must say it was probably one of the best chicken noodle soups I have ever had.

I didn’t really get the recipe from any one place it was more a combination of recipes I had seen online, a recipe my grandmother would make, and my own ideas. I am stunned how good this recipe turned out to be. It’s nice a hearty yet light and delicious.

What makes it kind of rustic in my opinion is that everything is basically a rough chop you don't really need to measure or be precise on anything just chop and go. This is a huge time save and makes for a hearty delicious soup!

It’s so easy to make its almost criminal. I had everything chopped and cooking in less than 30 minutes now that’s my kind of recipe. If you are looking for something quick, easy, and delicious this is the recipe.

One of my favorite parts of this recipe is the fact that most things in it are pantry staples so you don’t have to spend a fortune to make it. It’s a great way to use up left over chicken, pasta, and vegetables that will be leaving this world soon. This recipe could be a base for just about anything you want to add to it. Enjoy!

Ingredients:

12 oz., Cooked Boneless Skinless Chicken Breast -diced
4 medium, Carrots – cut into ½ inch rings
1 Onion Medium White – rough chopped
4 Celery Stalks - rough chopped
4 oz., White Button Mushrooms- thick sliced
3 Garlic Cloves - minced
1 tablespoon Oil
4 cups chicken broth
1 cup water
1 Can light Cream of Chicken Soup
1/3 cup Chardonnay
1 cup dry, Fusilli
3 oz. Raw Spinach

Directions:

To a large pot add prepared onion, celery, and carrots and olive oil. Cook until the onion and celery are tender.
Add garlic and chardonnay. Cook until the chardonnay is reduced to half.
Add light cream of mushroom soup, diced chicken breast, mushrooms, chicken broth and water.
Bring to a boil then cook on low for 1 hour occasionally stir to ensure nothing is sticking or burning.
After 1 hour add fusilli bring soup to a boil then turn the soup back down to medium low and cook for about 15 minutes or until fusilli is tender.
For the last 5 minutes of the fusilli’s cooking time add spinach. Serve with a hearty crusty bread on the side

Fried Wiener Sandwiches

I have grown up on fried wiener sandwiches! They are probably one of my most favorite things to eat. They are total comfort food for me. I think it’s probably one of the most redneck things I love to eat.

Today when I eat them I eat them much more lightened up. Instead of full fat wieners I use lean, and instead of regular bread I use a light bread. My fried wiener sandwiches are no more than 240 calories and I love them. I think they are the best. These and fried bologna are two things that would get my best friend to the house as fast as her legs would move when we were kids, oh yeah and my mom’s queso!

Ingredients:

2 lean wieners
2 slices of white bread
Mustard to taste

Directions:

Slice each wiener half way through the wiener but not all the way and place each wiener on the frying pan flat. Slowly fry your wiener. You don’t want to cook them too fast or they will burn before they are heated through. You want them to get nice and dark but not burnt. The dark wiener is what will give your sandwich added flavor.
Once you reach a dark crispiness. While your wieners are cooking slather mustard on your bread. You will want to cover your bread evenly so that every bite has mustard. You won’t want to substitute anything but mustard on your bread. The tangy mustard pairs perfectly with the wiener.
Then place each wiener on the bread and top with the other slice of bread. Cut your fried wiener sandwich in half if you desire.