Sweet Potato Bread & Pineapple Butter

This was a wonderful, sweet recipe that just made us crave more when we were finished!!  I found it in Taste of Home magazine, Feb/March 2009 issue. Believe it or not, this is my first ever sweet potato baked item that I have ever eaten...glad I did ;)

Sweet Potato Bread & Pineapple Butter
Yield: 1 loaf (16 slices) and 1 cup butter

Ingredients:

1-3/4 cups all-purpose flour
1-1/2 cups sugar
1-1/2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 eggs
1 cup mashed sweet potatoes
1/2 cup canola oil
1/3 cup water

Butter:
1/2 cup butter, softened
1 can (8 oz) crushed pineapple, well drained

Directions:

In a large bowl, bomcine the first seven ingredients. In a small bowl, combine the eggs, potatoes, oil and water. Stir into dry ingredients just until moistened.

Transfer to a greased 9-in x 5-in loaf pan. Bake at 350F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

In a small bowl, combine butter and pineapple. Serve with bread.

 

Final Photo Taken by Me :)

Breakfast Strata

I was look for something quick and easy tonight since I have been doing some Christmas decorating. This is one that you can do pretty far ahead of time and it makes it taste even better!!! Found in my Ready, Set, Go Weight Watchers Cookbook, this one is a definite keeper!

Weight Watchers Friends: This recipe is only 7 pts per serving!

Breakfast Strata
Serves: 8

Ingredients:

1 tsp canola oil
2 onions, chopped
8 slices turkey bacon, cut into 1/2 inch pieces
1 cup grape tomatoes, halved
2 cups fat-free milk
3 large eggs
3 large egg whites
1/2 tsp dried oregano
16 slices reduced-calorie whole wheat bread, cut into 1/2 inch cubes
1 cup shredded reduced-fat Swiss cheese

Directions:

Spray 9 x 13 inch baking dish with nonstick spray.

Heat oil in large nonstick skillet set over medium heat. Add onions and bacon; cook, stirring, until onions are softened and bacon is crisp cooked, about 8 minutes. Remove skillet from heat; stir in tomatoes.

Whisk together milk, eggs, egg white, and oregano in medium bowl. Spread half of bread cubes in prepared baking dish; top with half of onion mixture and half of Swiss. Pour half of milk mixture evenly over cheese. Repeat to make one more layer. Cover baking dish with plastic wrap and refrigerate at least 1 hour or up to overnight.

Preheat oven to 350F.

Remove plastic wrap from strata. Bake until puffed, golden, and knife inserted into center comes out clean, about 1 hour. Let stand 5 minutes before cutting into 8 portions.

 

Final Photo Taken by Me :)

Supper Ready Hoagies

Busy night...another crock pot recipe to the rescue!! How in the world I went 16 years of marriage without using a crock pot, I have no idea....

Anyway, check out this quick and extremely easy recipe!

Supper Ready Hoagies

Ingredients:

2 onions, sliced
1 (24 oz) package frozen cooked Italian meatballs
2 (12 oz each) beef gravy
Dash cayenne pepper
8 (7 in) long hoagie buns

Directions:

Place onions, frozen meatballs and gravy in sprayed slow cooker. Cover and cook on low for 8-10 hours. Cut hoagie buns horizontally, almost in half. Place 6 meatballs in each bun and spoon on gravy. Yields 8 sandwiches.

 

Final Photo Taken by Me :)

Bloody Fingers and Dip

This is another one of the "gory" recipes that my husband and I surprised the kids with on Halloween :)

Bloody Fingers and Dip

Ingredients:

1 cup drained, patted dry roasted red peppers from a jar
1 envelope onion soup mix, from 2 oz pkg
3/4 cup sour cream
1/2 cup mayonnaise
1 tsp paprika
3/4 tsp red concentrated food coloring
18 slices natural almonds
2 tbs butter, melted
1/4 tsp garlic powder
1 egg, separated
Slices of bread

Directions:

In food processor, puree red peppers until smooth; transfer to bowl. Stir in dry soup mix, sour cream, mayonnaise, paprika and 1/2 tsp food coloring. Cover; refrigerate until mixture thickens, at least 1 hour. Preheat oven to 375F. Cut bread slices into strips. Place on baking sheet. Lightly beat egg white. Dip almond slices into egg white, attach to pinched end of bread strips.

For "blood," in small bowl, stir remaining 1/4 tsp food coloring into egg yolk; brush onto "fingertips." Stir garlic powder into butter; brush over bread strips. Bake until lightly browned. Cool. Spoon dip into a black bowl (cauldron look) and serve with fingers.

 

Final Photo Taken by Me :)

Menu Plan Monday!! 11/12-11/18

I am a little behind due to the holiday :(

 

Here is what we plan to eat this week!

 

 

Monday: Eat Out (Chuck E. Cheese)

 

 

Tuesday: Supper Ready Hoagies (New Recipe)

 

 

Wednesday: Enticing Broccoli Rice Soup (New Recipe)

Autumn Leaf Cupcakes (Story night Dessert, New Recipe)

 

 

Thursday: "Breakfast for Dinner" Breakfast Strata (New Recipe)

Sweet Potato Bread with Pineapple Butter (New Recipe)

 

 

Friday: Band Banquet with Cameron (Pepperoni Rolls for the kids)

 

 

Saturday: Fend (Christmas Decorating)

 

 

Sunday: Child Cooks Night! (Kaplyn)

 

Spinach Apple Walnut Salad (New Recipe)

Chicken Mozzarella

Bread Strips (New Recipe)

Strawberry Ice Cream Cookie Sandwiches (New Recipe)

 

 

Be sure to check back for the recipe and final photo!!

Apple Pork Roast

Still following the fall recipes, I made my very first roast yesterday..yes, I know, you have never made a roast?!! No, due to the cost of them and me being a thrify buyer, I have never bought a roast. Boy, did I pick the right recipe for my first one. Fell right along the fall line..apples, thyme, sage...mmm....It was so good!!! You be the judge :)

Apple Pork Roast

Ingredients:

1 boness pork loin roast (3 lb)
2 garlic cloves, sliced
2 Tbsp. Dijon mustard
1 tsp. red wine vinegar
3/4 tsp dried thyme
1/2 tsp rubbed sage
3/4 cup reduced-sodium beef broth
3/4 cup unsweetened apple juice
1/4 cup apricot jam
1-1/2 cups chopped peeled apples
1 Tbsp. cornstarch
1 Tbsp. reduced-fat sour cream

Directions:

Cut eight to ten 1-in slits in top of roast; insert garlic slices. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a roasting pan.

In a small bowl, combine the mustard, vinegar, thyme and sage; brush over roast. In a small saucepan, combine the broth, apple juice and jam. Cook and stir over medium heat until jam is melted; pour over roast. Arrange apples around roast.

Cover and bake for 350F for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 160 degrees, basting occasionally. Remove roast to a warm serving platter; let stand for 10 minutes before slicing.

Meanwhile, skim fat from pan juices. Set aside 1/2 cup juices; pour remaining juices and apples into a large saucepan. Combine cornstarch and sour cream until smooth; stir into reserved pan juices. Stir into saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Serve with roast.

 

Final Photo Taken by Me :)

Jack-o'-Lantern Cheese Ball

I found this recipe in Woman's World magazine as little appetizers and just tweaked it create a full size cheese ball. I believe that it will become my new go-to cheese ball recipe, minus the "Halloween" theme of course, but this was just adorable!! We did an entire dinner of Halloween themed items to surprise our kids and this was one of the dishes.

Jack-o'Lantern Cheese Ball

Ingredients:

1 pkg (8 oz) cream cheese, at room temperature
2 3/4 cups finely shredded Cheddar cheese, about 12 oz
1 cup shredded pepper-Jack cheese, 4 oz
2 scallions, cut into pieces
1 tsp chili powder
2 pitted black olives, from 2.25 oz can, sliced
1 longer piece of scallion

Directions:

In food processor, combine cream cheese, 1 1/2 cups Cheddar cheese, Jack cheese, scallions and chili powder; process until smooth and scallions are finely chopped. Transfer to bowl; cover and refrigerate until firm, about 1 hour.

Chop remaining 1 1/4 cups shredded Cheddar cheese; transfer to plate. Shape cream cheese mixture into a ball and roll in Cheddar. For "eyes, nose and mouth," cut olives into triangles and press onto cheese ball. For stem, insert long scallion.

Serve with crackers.

 

Final Photo taken by Me :)

Spaghetti with Butternut Squash

When I chose my menu this week, I decided to go with some more fall tasting recipes. Fall is already my favorite season so why not enhance it by choosing some produce that really brings out autumn :)

Spaghetti with Butternut Squash

Ingredients:

1 small butternut squash (about 1 1/2 lb), peeled, seeded, cut into 1/2 inch cubes
2 Tbsp olive oil
Salt
1 lb spaghetti
2 Tbsp unsalted butter, melted
2 Tbsp. finely chopped fresh sage
1/4 cup grated Parmesan

Directions:

Preheat oven to 400F. Line a baking sheet with heavy-duty aluminum foil. On baking sheet, toss squash with oil and 1/4 tsp salt to coat. Spread squash in a single layer and roast until soft, sitrring occasionally, about 25 minutes.

Bring a large pot of salted water to boil. Cook spaghetti until just tender, about 10 minutes, or as package label directs. Drain, reserving 1/2 cup of pasta coking water. Return spaghetti to pot and add squash, butter and sage. Stir, adding pasta water as necessary to moisten. Serve immediately, topping with Parmesan.

 

Final Photo taken by Me :)

Pork Chops with Parmesan Sauce

I found this recipe in the "Healthy Cooking" section of Taste of Home magazine. Very moist, fast. Dressed with a creamy, yummy sauce :)

Pork Chops with Parmesan Sauce

Ingredients:

4 boneless pork loin chops (4 oz each)

1/2 tsp salt

1/4 tsp pepper

1 Tbsp butter

2 Tbsp all purpose flour

1 cup fat-free milk

1/3 cup grated Parmesan Cheese

2 Tbsp grated onion

3 tsp minced fresh parsley

1/4 tsp. dried thyme

1/4 tsp ground nutmeg

 

Directions:

 

Sprinkle pork chops with salt and pepper. Ina large nonstick skillet coated with cooking spray, cook chops in butter over medium heat until meat juices run clear; remove and keep warm.

Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in remaining ingredients; heat through. Serve with chops.

 

 

 

Final Photo taken by Me :)

 

 

 

Beany Burritos

So, this past Monday ended up being a busy day and I had to pick one of the quickest recipes possible in order for everyone to be able to still sit down at the table as a family, which is very important to all of us. Dinner for the night? Beany Burritos. I tore out a section entitled M-F, 5 meals ready in minutes from Parenting magazine and decided to give one a try. This portion of Parenting magazine is now one of my fave go to areas :)  The only real work is slicing the avocado :) Very delicious and simple which is what a mother of 6 children is all about right?

Beany Burritos

Ingredients:

Canned Low-Fat Refried Beans
Bag of shredded cheddar cheese
Salsa
Avocado slices
Tortillas

Directions:

Spread canned low-fat refried beans on a tortilla and top with shredded cheese, salsa and avacado slices. Roll up, wrap in a wet paper towel and microwave for 30 seconds.

 

Final Photo taken by Me :)

Menu Plan Monday! September 3-9

 

It is "Menu Plan Monday"

 

This is our week's dinner list that we hope to get to :)

 

 

Monday: Labor Day Cookout

 

Tuesday: Creamy Tuna Pasta

 

Wednesday: Story Time :) Sandwiches and Apple/Peach Cobbler (New Recipe)

 

Thursday: Fend for Yourself

 

Friday: Mighty Meatball Soup (New Recipe)

 

Saturday: Date Night!

 

Sunday: Mustard Chicken w/Black Eyed Pea Salad (New Recipe)

 

 

Be sure to check back for new recipes and final photos :)

Chocolate Chip Brownies

I made this for my kids for their afterschool snack on the first day of school :) So good!!!

Chocolate Chip Brownies

Ingredients:

1 (15 oz) package fudge brownie mix
1 (6 oz) package chocolate chips (I used swirled)
1 cup chopped pecans (optional)

Directions:

Prepare brownie mixture according to package directions. Stir in pecans. Pour into greased, floured 9x13 inch pan and sprinkle with chocolate chips. Bake for 35-40 minutes or according to packge directions. Yield 12-18 servings.

I

 

Final Photo taken by Me :)

Cherry Crumb Cake

I had come across a recipe for Raspberry Crumb Cake in Woman's World magazine, but the raspberries, unfortunately, were not on sale that week. The cherries were!!! So I used the same recipe, but substituted the raspberries with cherries and voila! An awesome dessert!!

Weight Watchers friends..9 servings in this dish, 7 pts for a slice. Can always divide on your calculator to figure out how to cut your dessert to make it even less :)

Cherry Crumb Cake

Ingredients:

CAKE:

1 3/4 cups yellow cake mix (from 15.25 oz pkg)
1/3 cup sour cream
2 tbsp all purpose flour
2 Tbsp oil
1 egg
3/4 cup sliced cherries

TOPPING:

1/2 cup sugar
1/3 cup sliced almonds
3 Tbsp all purpose flour
3 Tbsp butter or margarine, at room temp
Fresh cherries, sliced and mint leaves, optional

Directions:

Preheat oven to 350F (325F for dark or nonstick pan) Coat bottom and sides of 8" or 9" square pan with baking spray with flour.

In large bowl, beat all cake ingredients, except cherries, with 2 Tbs water on low speed 30 seconds. Beat on medium 2 minutes, scraping bowl occasionally. Spread in pan. Place cherries on top of batter.

In small bowl, stir topping ingredients until well mixed. Sprinkle evenly over batter and cherries. Bake 28-38 minutes or until toothpick inserted into center comes out clean. Cool at least 30 minutes before serving. If desired, garnish with cherries and mint.

Final Photo taken by Me :)

Menu Plan Monday!! August 27-September 2

It is "Menu Plan Monday"

We have a busy week on the road so only have a few days of meals. Here is what we hope to eat this week!

Monday: Beany Burritoes (New Recipe)

Tuesday: Pork Chops with Parmesan Sauce (New Recipe)

Wednesday: Antipasta/Cheeses (Story Night)

Thursday: Tomato Tortilla Soup (were supposed to eat this last week, but ended up out that night)

Friday: Birthday Dinner for Me (Mom's house in WV)

Saturday: Italian Festival and WV Stonewall Jackson Jubilee (Festival Food)

Sunday: Wild Things Game (Baseball food)

Menu Plan Monday! August 20-26

It is "Menu Plan Monday"

Here is what we hope to have for dinner this week :)

Monday: Spicy Citrus Glazed Shrimp with Angel Hair Pasta

Tuesday: Story Time! Peanut Butter and Cherry Jelly Sandwiches, Apples & Dip

Wednesday: Breakfast for Dinner! Pancakes and Sausage (Didn't have last wk)

Thursday: Fend for yourself (Kindergarten Orientation Night)

Friday: Soup and Sandwich Night! Tomato Tortilla Soup (New Crock pot recipe)

Saturday: Dede and Greg's birthday dinner at the Century Inn

Sunday: Ham and Macaroni & Cheese

Dessert: Cherry Crumb Cake (New recipe, didn't have last wk)


Be sure to check back for new recipes and final photos!

Cherry-Cheese Sandwich Spread

Wasn't sure how this one was going to taste as a dinner, but everyone fell in love with it! Needed something quick and easy and this definitely was. Found in my 3,4,5 ingredient cookbook under 3 ingredients. Can't get much better than that!

Cherry-Cheese Sandwich Spread

Ingredients:

1 (8 oz) jar maraschino cherries
1 (8 oz) package cream cheese, softened
1/2 cup pecans, finely chopped

Directions:

Drain cherries and finely dice.

In bowl, beat cream cheese until creamy and combine with diced cherries and chopped pecans. Mix until they blend well.

Add to bread. Use as open-face sandwiches or make into 3-layered ribbon sandwiches.

Final photo taken by Me :)

Boston Bibb Lettuce Salad

I decided to do one night a week where I went with something a little lighter for dinner. Good for me and good for everyone. The citrus mixed with the salt of the nuts went wonderfully with the lettuce. A great spring salad :)

Weight Watchers friends :) A nice bowl of this salad is only 4 pts :)

Boston Bibb Lettuce Salad

Ingredients:

1 head bibb lettuce, torn into pieces
1 (11 oz) can mandarin oranges, drained
1/2 cup sliced pecans (can also use walnuts, but my hubby is allergic)

Directions:

In salad bowl, combine all ingredients. Toss before serving.

Final photo taken by Me :)

Menu Plan Monday! August 13-August 19

It is Menu Plan Monday! Here is what we hope to have this week :)

Monday: Asian Style Hamburgers (new recipe)

Tuesday: Bostin Bibb Lettuce Salad (new recipe)

Wednesday: Soup and Sandwich Night! Cherry Cheese Spread Sandwiches (new recipe)

Thursday: Fend for yourself night!

Friday: Band Picnic

Saturday: Genin's Sleepover...Pizza and party food

Sunday: Breakfast for Dinner! Pancakes and Sausage

Dessert of the Week: Cherry Crumb Cake (new recipe)


Be sure to check back for recipes and final photos :)

Asian-Style Zucchini

I needed a side dish for the Asian hamburgers that we made and came across a great deal on some local zucchini at our market :)

Asian-Style Zucchini

Ingredients:

Olive oil
2 large zucchini
2 Tbsp soy sauce
Garlic Powder to taste
Black Pepper to taste

Directions:

Put oil in the pan, let heat. Toss in Zucchini and fry until browned, stirring frequently. Pour in soy sauce and sprinkle in garlic powder and pepper. Flip a few times adding more garlic powder and pepper.

Final photo taken by Me :)

Asian-Style Hamburgers

I found this yummy recipe in my Taste of Home magazine a few days ago and my mouth has been watering ever since! The original recipe calls for basting the burger with the ingredient mix, but I decided to mix it all into the ground beef and it turned out awesome!! Here is my version of the recipe!

Asian-Style Hamburger

Ingredients:

1 1/2 lb ground beef
1/4 cup vegetable oil
1/4 cup soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
2 garlic cloves, minced
1/4 teaspoon pepper
6 hamburger buns, split
Leaf lettuce and tomato slices, optional

Directions:

In a bowl, whisk together the oil, soy sauce, ketchup, vinegar, garlic and pepper. Pour on top of ground beef and use hands to mix it thoroughly together. Form into 6 patties, place in a baking dish. Bake 30 minutes at 400F.

Serve with lettuce and tomato.

Final photo taken by Me :)

S'mores Bars

For National S'mores Day, I came across this yummy recipe to serve to my family. So chocolaty and a definite hit!!

S'mores Bars

Ingredients:

3 tbsp. unsalted butter, plus more for greasing the pan
1 cup graham cracker crumbs
3/4 cup sweetened condensed milk
1 1/3 cups semisweet chocolate chips
1 1/2 tsp vanilla extract
Pinch of salt
1 cup mini marshmallows
2 whole graham crackers

Directions:

Line an 8x8 inch baking dish with aluminum foil. Lightly butter the foil. Place the butter in a heatproof bowl and microwave until melted. Mix in the graham cracker crumbs and stir with a fork until the crumbs are evenly moistened. Pour the crumb mixture into the bottom of the prepared pan and press firmly into an even layer on the bottom of the pan.

In a medium saucepan over medium heat, combine the condensed milk and chocolate chips. Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. Off the heat, stir in the vanilla and salt. Pour the chocolate mixture over the graham cracker base. Working quickly, spread the chocolate into an even layer and smooth with a spatula. Sprinkle the marshmallows over the top of the chocolate. Break the whole graham crackers into small pieces and stick into the chocolate mixture between the marshmallows.

Cover and refrigerate the bars until firm, about 4 hours. Use the foil to lift the bars out of the pan and transfer to a cutting board. Use a large sharp knife to cut into squares or rectangles. Refrigerate until ready to serve.

Yield: 12-16 bars

                                                             
                                                          Final photo taken by Me :)
                                                                

Cheese Doggies

This was a quick twist on a hot dog. Cheese Doggies!!!

Ingredients:

Sliced frankfurters

Cheddar cheese slices

Bacon slices

Hot dog buns

Directions:

Use 1 bacon slice for each frankfurter. Place bacon on paper towel or paper plate, cover with paper towel and microwave for 45 seconds or until almost crisp.

Cut lengthwise pocket in frankfurter and stuff with 1 strip cheese.

Wrap bacon around doggie and secure with toothpick.

Place in split hot dog bun and microwave for about 30 seconds or until hot dog is warm.

Final photo taken by Me :)

Menu Plan Monday...Week of 4/23/12-4/29/12

It is Menu Plan Monday! This is what we hope to eat this week :)

Monday: Ernie Massey's Italian Chicken (new recipe)

Tuesday: Husband's Favorite Flank Steak (new recipe)

Wednesday: Appetizer for Dinner! Bacon Nibbles, Crab Crackers, Broccoli Cheese Dip (new recipe)

Thursday: Fend

Friday: Cheese Doggies (new recipe)

Saturday: Pasta and Rosemary Bread

Sunday: Eat Out

Be sure to check back for new recipes and final photos!!

Grilled Shrimp Panzanella Salad

I love Panzanella with the passion!!! Any kind, but now this one is my fave!!!

Grilled Shrimp Panzanella Salad

Ingredients:

1/2 cup sherry vinegar
1/4 cup extra-virgin olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound large shrimp, peeled and deveined
6 (1 inch thick) sliced day old country style bread
8 oz red cherry tomatoes, halved
8 oz yellow teardrop tomatoes, halved
1/3 cup pitted kalamata olives, coarsely chopped
1/4 cup chopped fresh basil
Salt and freshly ground pepper to taste

Directions:

Preheat oven to medium-high heat.

Whisk together first 5 ingredients in a small bowl.

Toss shrimp with 2 tablespoons of the vinaigrette. Grill shrimp, covered with grill lid, 2 minutes on each side or until pink. Grill bread slices 1 minute on each side or until toasted.

Cut bread into 1 inch cubes. Combine bread, shrimp, tomatoes, olives and basil in a large bowl; add remaining vinaigrette, and toss well. Season with salt and pepper. Can be refrigerated up to 2 hours before serving. Makes 4 servings.

Final Photo taken by Me :)

Tuna Melt Appetizer

This was one of the most yummy appetizers I have ever had! Another great for "National Memory Day"

Tuna Melt Appetizer

Ingredients:

1 (10 oz) package frozen spinach, drained
2 (6 oz) cans white tuna in water, drained, flaked
3/4 cup mayonnaise
1 1/2 cups shredded mozzarella cheese, divided

Directions:

Drain spinach well with several paper towels. In bowl, combine all ingredients and mix well. Spoon into buttered pie plate and bake at 350F for 15 minutes. Remove from oven and sprinkle remaining cheese over top. Bake another 5 minutes. Serve with crackers.

Final photo taken by Me :)

Tuna-Chip Casserole

So, we decided to do a "National Day" this past Wednesday. It was "National Memory Day" I did some research on some on the items that helped with memory and tuna was one of the main ones. That night, we decided on 2 different tuna dishes. This was our main dish :)

Tuna-Chip Casserole

Ingredients:

2 cups crushed potato chips
2 (6 oz) cans tuna fish, drained
2 (10 oz) cans cream of mushroom soup

Directions:

Place 1 layer of curshed potato chips in greased casserole dish and top with layer of tuna. Repeat layers and pour mushroom soup over tuna. Bake at 350F for 25 minutes.

Final photo by Me :)

Menu Plan Monday 3/26/12-4/1/12

It is "Menu Plan Monday" With sports going on every day of the week, it hard sometimes to sit down all together as a family, but we are going to try our darndest!!

Monday: Freezer Fend

Tuesday: Rigatoni and Garlic Bread

Wednesday: Fried Onion Ring Hot Dogs (New Recipe)

Thursday: Fend for yourselves

Friday: Grilled Cheese Sandwiches and Tomato Soup

Saturday: Potluck Pantry

Sunday: Loaded Steak (New Recipe)

Dessert: Mrs. Truman's Coconut Balls

Be sure to check back for recipes along with final photos!

Homemade Shamrock Shakes

The kids are McDonald Shamrock Shake nuts!!! So, what better dessert for our St. Patty's Day dinner?

Homemade Shamrock Shakes!

Ingredients:

3 cups vanilla ice cream
1 3/4 cups (1%) low fat milk
1 cup ice cubes
1/2 tsp. peppermint extract
10-12 drops liquid green food coloring (optional)

Directions:
Combine all ingredients in a blender; puree until smooth. Top with whipped cream and a cherry :) Makes 3 servings.

Final photo taken by Me :)

Alternate recipe:

3 cups mint chocolate chip ice cream
1 3/4 cups (1%) low fat milk
1 cup ice cubes
3 drops liquid green food coloring

Apple and Smoked Salmon Salad

This was such a refreshing salad for our St. Patrick's Day dinner :)

Weight Watchers friends, all the info you need is at the bottom of the page :)

Apple and Smoked Salmon Salad

Ingredients:

1/2 English cucumber, cut into 1/4" thick slices
1/4 cup olive oil
3 Tbs. shopped fresh dill
2 Tbs. Dijon mustard
4 tsp. lemon juice
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. cracked pepper
7 cups baby arugula, about 5 oz.
2 apples, cored, thinly sliced
8 slices smoked salmon, 8 oz.

Directions:

Using 1 1/2" shamrock shaped cutter, cut cucumber slices into shamrocks; reserve. In large bowl, whisk oil with dill, mustard, juice, sugar, salt, pepper and 1 tsp water.

Just before serving, add arugula, apples and cucumbers; toss gently to coat with dressing. Divide among individual serving plates. Roll each salmon slice into rose shape; place on on each salad.

Final Photo taken by Me :)

Servings: 8
Fat: 8g
Carbs: 9g
Fiber: 2g
Protein: 6g

Only worth 3 pts for a serving!

Beer-Braised Cabbage

This is the 2nd recipe selected from Woman's World magazine for our St. Patrick's Day dinner.

Weight Watchers friends, info you need is listed at the bottom!

Beer-Braised Cabbage

Ingredients:

3 lb cabbage, cut into wedges
1 large red onion, sliced 1/4" thick
1/2 tsp celery seeds
1/2 tsp salt
1/4 tsp pepper
1 cup stout beer
1/4 cup butter, melted
1 Tbs. packed light brown sugar
6 slices bacon, cooked, cut in 1" pieces

Directions:

Arrange racks in center and lower thirds of oven. Preheat oven to 350F. In deep roasting pan, combine cabbage, onion, celery seeds, salt and pepper.

Combine beer, butter and brown sugar; drizzle over cabbage. Cover tightly with foil. Bake on lower rack 1 1/2 hours or until cabbage is tender. (if you are cooking corned beef as well, it will cook on center rack) Using slotted spoon, transfer to serving dish. Sprinkle with bacon.

Final photo taken by Me :)

Servings: 8
Fat: 9g
Carbs: 12g
Fiber: 4g
Protein: 4g

Comes out to 4 pts per serving!

Sweet-and-Spicy Glazed Corned Beef

I was glancing through Woman's World magazine and came across the center spread for this awesome St. Patrick's Day dinner. I chose 3 dishes and had one yummy dinner! This is what we chose as our meat dish.

Weight Watchers friends, I have included the fat, carbs, fiber and protein below :)

Sweet-and-Spicy Glazed Corn Beef

Ingredients:

1 Tbs. peppercorns
1 Tbs. mustard seeds
4 bay leaves, crushed
1 cinnamon stick, broken into pieces
2 tsp. whole cloves
1/2 tsp. hot pepper flakes
1/2 tsp. ground ginger
1/4 tsp. ground coriander
1/8 tsp. ground allspice
4 lb corned beef brisket
2 cloves garlic, crushed
1/4 cup honey
1/4 cup sweet chili sauce, such as Frank's.
4 tsp. horseradish, drained

Directions:

Arrange racks in center and lower thirds of oven. Preheat oven to 350F. Combine first 9 ingredients in plastic food storage bag; crush using rolling pin. Empty bag into large Dutch oven. Add corned beef (discard spice packet from package if included) and garlic; pour in enough water to cover meat. Cover with lid.

Bake on center rack 3 hours, turning halfway through. Line jellyroll pan with foil. Remove beef from oven; transfer to jellyroll pan, discarding cooking liquid. Increase oven to 450F. Combine honey, chili sauce and horseradish; brush beef with half of glaze. Roast 15 minutes, brushing with remaining glaze halfway through. Let stand 5 minutes before slicing.

Final photo taken by Me :)

Servings: 8
Fat: 25g
Carb: 14g
Fiber: 0g
Protein: 24g

Menu Plan Monday! Week of 3/19/12-3/25/12

It is "Menu Plan Monday!" Here is what we plan to eat this week :)

Monday: Soup and Sandwiches (Zumba night)

Tuesday: Freezer Fend (Soccer/Baseball night)

Wednesday: National Memory Day!! We will be having recipes with memory boosting food; rosemary, tea, beets, apples, red onion, grapes, broccoli, tuna, honey...be sure to check back for recipes using these items :)

Thursday: Fend for Yourself (Soccer/Baseball night, Zumba)

Friday: Grilled Shrimp Panzanella (New Recipe)

Saturday: Breakfast for Dinner! Pancakes and Sausage

Sunday: Mad About Meatloaf (New Recipe)

Dessert: Honey Wafer Cookies (New Recipe) Will be making these on Wed (National Memory Day) since there is honey in the recipe.

Mint Chocolate Chip Cookies

I wanted to keep everything green for St. Patty's Day weekend and was tickled when I came across these yummy cookies on Pinterest.

Mint Chocolate Chip Cookies

Ingredients:

3/4 cup butter, at room temperature
2 3/4 cup flour
1 1/4 cups sugar
2 eggs
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
Green Food Coloring 8-10 drops
2 cups broken up Andes Creme de Menthe Candies or use the Baking Chips of the same name

Directions:

Preheat oven to 375F. Add butter and sugar to stand mixer. Cream until light and fluffy. Add eggs, scrape down the sides of the bowl and mix again. Add vanilla and mix until light and fluffy again.

Sift together flour, baking powder and salt. Add to mixer and mix on low until combined. Add enough green food coloring to get the right color. Different brands will take different amounts, but 8-10 drops is about what it will take (the color of the dough should be a little darker than you want the cookie color to be.) Add mint chips and mix until incorporated.

Drop cookie dough by the tablespoon onto parchment paper on a baking sheet. Bake for 12-14 minutes at 375F. Let cool.

Final photo taken by Me :)

Shamrock Pops

For St. Patrick's Day this year, I went elsewhere for ideas; Pinterest, Woman's World Magazine, etc... This fun idea came from Pinterest :) http://thedecoratedcookie.com/2010/03/at-the-last-minute-st-patricks-day-marshmallows/

I decided to make what looks like a plant out of mine :)

Shamrock Pops

To make your own at home, place a large marshmallow on a bamboo skewer, submerge it quickly in a cup of water and dip in sprinkles to coat. I also used an icing tube to draw stripes and shamrocks on some :)

Place a ring of craft foam into a tall green bucket. Fill with ivy or clover fake greenery. Poke pops down into foam. Add some spare pieces of ivy. I also hung a St. Patty's Day tin sign on the front. Turned out great!!!

Final photo taken by Me :)

Spaghetti with Eggplant, Ricotta and Tomatoes

This was very good and could be served warm or cold!

Weight Watchers friends, you get 1 cup for 7 pts!!

Ingredients:

1 large eggplant (about 1 1/2 lb) ends trimmed, sliced into 1/4-inch thick rounds
Salt
5 Tbsp olive oil
1 lb spaghetti
1 pint cherry tomatoes, quartered
1/2 cup finely chopped fresh basil
1 small clove garlic, finely chopped
1/2 cup grated Parmesan
Salt and pepper
1 1/2 cups ricotta

Directions:

Lay eggplant on a paper towels and season with salt. Let stand 15 minutes. Bring a large pot of salted water to a boil. Preheat gas grill or broiler to high.

Blot eggplant dry with a paper towel. Brush on both sides with a Tbsp oil. Grill or broil, turning once, until brown and softened, 6-8 minutes total. Set aside to cool slightly, then coarsely chop.

Cook spaghetti as package label directs until al dente, about 8 minutes. Drain pasta, reserving 1/4 cup cooking liquid. Toss spaghetti with eggplant tomatoes, basil, garlic, Parmesan, remaining 2 Tbsp oil and 1/2 tsp each salt and pepper, adding cooking water as necessary to moisten. Toss with ricotta and serve immediately.

       
                                                              Final Photo taken by Me :)

Frosty Grape Punch

This was a nice drink to serve at our Movie Night :)

Weight Watchers friends, if you use light grape juice and diet ginger ale, this fruity drink is worth only 3 pts for an 8 oz glass!

Ingredients:

1 (2 qt) bottle grape juice, chilled
1/2 gallon raspberry sherbet
2 (2 liter) bottles ginger ale, chilled

Directions:

Pour grape juice in punch bowl and stir in sherbet. Add ginger ale and serve immediately.

                                                           
                                                             Final photo taken by me :)

Party Sandwiches

We had movie night last night and Party Sandwiches were the perfect dinner of choice!

Weight Watchers friends, a heaping tsp is worth only 1 pt!! I eat on white bread worth 1 1/2 pts per each slice so my sandwiches were worth 4 pts each.

Ingredients:

1 cup bacon, cooked, crumbed
1/2 cup ripe olives, coarsely chopped
1/2 cup chopped pecans
1 1/4 cups mayonnaise

Directions:

Mix all ingredients and spread on thin sliced white bread. Cut sandwiches into 3 strips.

Company Cauliflower

This was a nice easy side dish that I made alongside our ham dish last week. Really yummy :)

Weight Watchers friends, if you use FF sour cream and lower fat cheese, this is worth only 2 pts for 1 cup!!

Ingredients:

1 head cauliflower, divided
1 cup sour cream, divided
1 cup shredded cheddar cheese, divided

Directions:

Rinse cauliflower and separate into florets. Cook in 2-quart covered saucepan in 1-inch boiling, salted water for 8-10 minutes or until tender. Drain well.

Place half cauliflower in greased casserole dish and spread 1/2 cup sour cream over cauliflower. Sprinkle with 1/2 cup of cheese and repeat layers. Bake at 325F for 20 minutes or until cheese melts.

                                                          Final Photo taken by Me :)

Mexico City Dip

My 11 year old son, Genin, made this for "Kids Make Dinner Night". They chose Mexican and this dish was one of the faves made, straight out of my fave...3,4,5 ingredient cookbook.

Weight Watchers friends, 1/4 cup of this dip is worth 0 points if you switch the regular sour cream for fat free!! 11 tortilla chips are worth 4 pts!

Ingredients:

2 cups sour cream
1 1/2 cups thick and chunky salsa
4 green onions, chopped

Directions:

Combine all ingredients and mix well. Chill until ready to serve. Serve with corn chips.

Final Photo taken by Me :)

Beef and Portobello Burgers

I found this recipe in my Fresh, Fabulous, FAST Weight Watchers cookbook. This was one of the 20 minute recipes and might I add, one of the best burgers I have ever tasted!!!

WW friends, 1 burger is worth 8 pts.

Ingredients:

6 oz portobello mushroom caps
12 oz ground lean beef (7% fat or less)
2 tablespoons dried bread crumbs (pref whole wheat, but same points with white)
1/4 tsp salt
1/4 tsp black pepper
1 tsp canola oil
1/4 cup low-fat mayonnaise
2 Tbsp finely chopped fresh basil (dried works as well)
1 garlic clove, minced
4 hamburger buns, split (whole wheat preferred, but same points if get white)
4 thick tomato slices
4 green leaf lettuce leaves

Directions:

Place mushrooms in food processor; pulse until minced. Transfer mushrooms to large bowl. Add beef, bread crumbs, salt and pepper and mix well. With damp hands, shape mixture into 4 (1/2-inch-thick) patties.

Heat oil in large nonstick skillet over medium high heat. Add patties and cook until instant-read thermometer inserted into side of each burger registers 160F for medium, 5-6 minutes on each side.

Meanwhile, stir together mayonnaise, basil and garlic in small bowl.

Place burger in buns and top evenly with tomato slices, lettuce leaves and mayonnaise.

                                                                     
                                                           Final Photo taken by Me :)

Menu Plan Monday! Week of 2/6/12-2/12/12

It is Menu Plan Monday...well, a day late anyway :/  This is what we hope to eat this week :)

Monday: Girl's Night Out!! The rest can fend for themselves :)

Tuesday: Ham and Company Cauliflower

Wednesday: Italian Grilled Steak

Thursday: "Potluck Pantry"

Friday: Party Sandwiches

Saturday: Pizza Night

Sunday: Spaghetti with Eggplant, Ricotta, and Tomatoes

Menu Plan Monday! Week of 1/30/12-2/5/12

It's Menu Plan Monday!! Here is what we hope to make this week :)

Monday: Girl's Night Out (Applebees), Family will fend for themselves ;)

Tuesday: "Breakfast for Dinner"; Eggs, Turkey Bacon and Toast (Zumba Night)

Wednesday: Chicken Dijon

Thursday: Buttered Noodles (Zumba Night)

Friday: Pizza Night

Saturday: Family Fun Day!!! These week: Kids Make Dinner. They are making Mexican Items. Cameron will be making Cheese Quesedillas, Genin will be making Mexico City Dip, Reiner/Brandis/Matlyn will be making Mexican Corn and Fat Free Refried Beans and Kaplyn will be making Pecan Puffs for dessert.

Sunday: Beef & Portobello Burgers (Weight Watchers cookbook)

Will post all recipes and final photos after cooking. Don't forget to check back!

Garlic Biscuits

I love my bread, that is for sure. I try hard not to do a bread more than once a week, but when I do, it is a yummy one!! These garlic biscuits are from my 3,4,5 ingredient cookbook. They are very quick to throw together and are simply dropped onto a baking sheet. The smell from your stove is wonderful and my kids have said that they taste similar to the biscuits at Red Lobster :)

Weight Watchers: 2 pts each.

Ingredients:

5 cups biscuit mix
1 cup shredded cheddar cheese
1 (14 oz) can chicken broth with roasted garlic
1/2 teaspoon garlic, minced

Directions:

Mix all ingredients to form soft dough. Drop by heaping spoonfuls onto greased baking sheet. Bake at 425F for 10 minutes until brown.

Final photo taken my me :)

Easy Citrus Chicken (Crockpot Recipe)

Tonight was a busy night so we got the crockpot rolling this morning. By dinnertime, we had a heavenly meal :) Weight Watchers friends, a 6 oz piece is worth 7 pts.

Ingredients:

6 boneless, skinless chicken breast halves
Canola oil
1 (1 oz) packet dry onion doup mix
1 (6 oz) can frozen orange juice concentrate, thawed

Directions:

Brown chicken breast in a little oil in skillet and place in sprayed large slow cooker.
Combine onion soup mix, orange juce concentrate and 1/2 cup water in bowl and pour over chicken. Cover and cook on low 3-5 hours. Serves 4-6.

Chef Salad

My husband made me the most unbelieveable chef salad after my Zumba class the other night. I am not a huge veggie person, but his was just delicious!!! If you are on Weight Watchers, it was 5 pts for 2 cups of this mix.

Ingredients:

Half head lettuce
1 large cucumber-sliced
3 stalks celery-chopped
1 large green pepper-chopped
2 tomatoes, medium, chopped
1/2 red onion, chopped
4 scallions, chopped
1 carrot, chopped
4 oz ham, chopped
1/2 cup shredded cheddar cheese
Good season Italian Dressing packet, prepared

Directions:
Add all ingredients and toss.

I added 1/2 tsp bacon bits and sprinkled on Mrs. Dash Original Blend. Also had 5 saltines on the side.

Total Weight Watchers points for salad mix and saltines: 7 pts

Menu Plan Monday! Week of 1/23/12-1/29/12

This is what we plan on munching on this week :)

Monday: Zumba Night!!  Smart Ones Chicken Enchilada

Tuesday: Easy Citrus Chicken

Wednesday: Hamburger Potato Casserole

Thursday: Tuna Helper (kids love them!!)

Friday: Subs and Tomato Bacon Soup

Saturday: January/February Birthday Extravaganza....Pizza

Sunday: Pesto Pasta and Garlic Biscuits

Will also be putting a drinky/dessert in this week:

Frosty Grape Punch

Will be posting recipes, final photos and Weight Watchers point worth. Remember to check back!

Mexican Corn Bread

This was a nice bread to serve along with my fish dish for dinner :) For those on Weight Watchers, each muffin is worth 3 1/2 each so I just ate 2 to round it out to 7 pts :)

Mexican Corn Bread

Ingredients:

1 (8 oz) package corn bread mix
1/2 cup shredded cheddar cheese, divided
1 (8 oz) can cream-style corn

Directions:

Prepare corn bread according to package directions and stir in corn and 1/4 cup shredded cheese. Pour into sprayed skillet or muffin tins and tops with remaining 1/4 cup cheese. Bake at 400F for 15-20 minutes.

South-of-the-Border Baked Pollack

I love this recipe!! It came from my 3, 4, 5 ingredient cookbook. I love any recipes that only take that little amount of ingredients. For anyone on Weight Watchers, I used a 9 x 13 pan and doubled the recipe. 1/8 of the pan is worth 7 pts (would weigh in at 7 oz after cheese and salsa).

South-of-the-Border Baked Pollack

Ingredients (for the single recipe, not doubled):

4 Pollack filets
Thick and chunky salsa
1 cup shredded cheddar cheese

Directions:

Spray pan with non-stick cooking spray and place fish in pan. Spread salsa over fish and top with shredded cheese. Bake at 350F for 30 minutes or until fish flakes with fork.

Pork Cutlets with Brussels Sprouts

This was so yummy :) Drizzle with the sauce and even put some on the plate to dip your pork in. Just the right amount of sweet :) If you are on Weight Watchers, 1 serving (4 oz piece of pork with cream sauce and 6 Brussels sprouts) is worth only 5 pts!!!!

Ingredients:

4- 1/2 inch thick boneless pork chops
1/4 cup all-purpose flour
2 tsp paprika or smoked paprika
1 lb Brussels sprouts, trimmed and halved
2 Tbsp butter
1 8 oz carton light sour cream (fat free if you are on Weight Watchers)
2 Tbsp milk (used 1%)
1 tsp packed brown sugar

Directions:

1. Using meat mallet or heavy rolling pin pound pork, layered between plastic wrap, to 1/4 inch thickness. In shallow dish combine flour, half the paprika, and 1/2 teaspoon each salt and pepper. Coat pork in flour mixture; set aside.

2. In large skillet cook sprouts in hot butter over medium high 5-8 minutes, until crisp-tender and edges are brown. Remove from skillet. Cover and keep warm.

3. In same skillet add additional butter, if needed. Cook pork 4 to 5 minutes, turning once, until golden outside and slightly pink in the center. Remove from skillet. Cover; keep warm.

4. For sauce, combine sour cream, milk, and brown sugar. Whisk into skillet. Heat through (do not boil). Serve sauce, sprinkled with remaining paprika, over pork and sprouts.

Final photo :)

Serves: 4
*Tip: can also bake the pork if you would rather not do in the skillet.

Baked Ziti with Turkey Sausage

This was a recipe that was in my Weight Watchers Weekly magazine...It was really good, not just for me, but the hubby and kids :) However, I think the peas kind of over powered the taste. Next time, peas on the side, not in the dish. It is worth 8 pts per serving.

Ingredients:

3/4 lb raw, spicy turkey sausage, casings removed
1 medium onion, chopped
1 medium green pepper, chopped
28 oz canned diced tomatoes
10 oz frozen green peas, thawed,
2 Tbsp canned tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp fennel seed
1/2 tsp table salt, or to taste
1/2 tsp freshly ground black pepper
12 oz uncooked whole-wheat ziti, cooked according to package directions
6 oz shredded part-skim mozzarella cheese

Directions:

Position the rack in the center of the oven and preheat the oven to 350F.

Crumble the sausage meat into a large saucepan and brown over medium heat, stirring often, about 4 minutes.

Drain off any fat, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes.

Stir in the tomatoes, peas, tomato paste, oregano, basil, thyme, fennel seed, salt, and pepper. Bring to a simmer, then reduce the heat and cook uncovered 5 minutes, stirring often. Stir in the cooked pasta and half the cheese. Spread evenly in a 9 x 13 inch baking pan. Top evenly with the remaining cheese. Bake until the cheese has melted and the casserole is bubbling, about 20 minutes. Let stand 10 minutes at room temperature before slicing into 8 pieces. Yields 1 piece per serving.

Prep: 15 minutes
Cook: 35 minutes
Serves: 8