Saturday, November 30, 2013
It's always so much fun deciding what I'm going to make for Thanksgiving dinner. My favorite homemade mac&cheese is a no-brainer considering how much everyone loves it and when I saw Mel's post with this creamy corn salad, I knew it was the other dish I was going to make this year! Creamy corn topped with bacon? Yes, please. It was a big hit, I will definitely be making this for a Xmas side dish!
Creamy Confetti Corn with Bacon
Recipe via Mel's Kitchen Cafe
8 slices bacon, chopped
2 12-ounce packages frozen corn kernels, white or yellow
1/2 cup chopped onion, white, yellow or red
1/2 cup finely chopped red bell pepper
1 8-ounce package cream cheese, light or regular, cubed
1-2 tbsp milk
1 tsp sugar
1/2 tsp salt
1 tsp pepper
4 green onions, green parts finely chopped (white parts discarded)
1. In a large nonstick skillet, cook the chopped bacon until golden and crisp. Scoop the bacon to a paper-towel lined plate and discard all the bacon grease except for a thin coating on the pan, maybe a teaspoon or so.
2. Add the corn, onion, and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated through, 6-8 minutes. Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.
3. Stir in the sugar, salt and pepper. Add more salt to taste if needed. Stir in the green onions. Serve warm topped with the reserved bacon. When ready to eat, heat the corn dish in a 325 degree oven for 15-20 minutes until heated through.
Monday, November 11, 2013
This turkey chili was delicious! We topped ours with sour cream, a little shredded cheese, and some Fritos. Hope you love it!
Hearty Turkey Chili
Recipe via Weight Watchers
1 spray(s) cooking spray
1 tsp canola oil
1 large uncooked onion(s), chopped
2 clove(s) (medium) garlic clove(s), minced
1 pound(s) uncooked 93% lean ground turkey
2 medium uncooked carrot(s), thinly sliced into rounds
2 tbsp chili powder
1 tbsp paprika
1 1/2 tsp red pepper flakes
1 tsp ground cumin
2 medium fresh tomato(es), chopped
1 cup(s) canned tomato sauce
1 cup(s) canned chicken broth
1 1/2 tbsp apple cider vinegar
1 1/2 cup(s) cooked kidney beans, rinsed and drained
1 medium green pepper(s), chopped
1/2 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/4 cup(s) uncooked scallion(s), chopped
Coat a large pot with cooking spray; place over medium heat. Add oil and onion; sauté onion until soft, about 5 to 7 minutes. Add garlic and carrots; cook until garlic is softened, about 1 minute. Add turkey; brown meat, breaking it up with a wooden spoon as it cooks, about 5 minutes. Stir to break up lumps.
Add chili powder, paprika, red pepper flakes, cumin, tomatoes, tomato sauce, broth, vinegar, beans and green pepper; bring mixture to a boil. Cover, reduce heat and simmer until meat and vegetables are tender, about 30 to 45 minutes. Season to taste with salt and pepper; garnish with scallions. Yields about 1 cup per serving.
Friday, October 18, 2013
These pumpkin muffins were so easy! Just two ingredients: a box of yellow cake mix and 1 can of pumpkin. Mix the two together, spoon into a muffin pan lined with cupcake liners and bake at 350 degrees for 20-22 minutes. No eggs, oil or butter required. It's weird, I know, but trust the pumpkin! The muffins come out so nice and fluffy, you'd never know there isn't any oil or eggs in them. Hope you love them!
Wednesday, October 16, 2013
One of my favorite things in the world are blueberry muffins. I've always loved them, especially the giant, fluffy ones with a cinnamon streusel topping. But since those aren't exactly good for the waistline, I had to find a compromise—and I did with this recipe. They have all the juicy blueberry goodness that I love, without all the calories.
The recipe yields 12 muffins but I made mini muffins and got 24 out of the batch. Each big muffin is 4 WW pts+ so if you do the mini version, each one is 2 pts+. They're perfect for busy mornings on the go, just store them in little baggies so you can grab them and go!
Oatmeal Blueberry Muffins
Recipe via SkinnyTaste
1 1/2 cups quick oatmeal
1 cup skim milk
1/2 cup brown sugar, packed
2 tbsp honey (or sugar)
1/2 cup unsweeteend applesauce
2 egg whites
1 tbsp oil
1 tsp vanilla extract
1/2 cup white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh blueberries
1. Preheat oven to 400 degrees. Line a muffin tin with liners and lightly spray with oil.
2. Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes.
3. In a medium bowl combine brown sugar, honey, applesauce, vanilla, egg whites, and oil. Mix well.
4. In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.
Fold in the blueberries.
5. Spoon into the muffin tins and bake for 22-24 minutes.
Tuesday, October 15, 2013
These apple pie bites just scream IT'S FALL Y'ALL. They were a tad dry so next time I make them I'll brush some butter on top before baking them. Other than that, they were a perfect snack that even my picky eater loved. Enjoy!
Apple Pie Bites
1 tube of crescent rolls
1 apple, sliced
Pre-heat your oven to 350 degrees. Sprinkle a flattened crescent roll with cinnamon and sugar then roll-up with the apple slice. Sprinkle the outside with a little more cinnamon and sugar. Repeat. Bake for 10-11 minutes or until crescents are golden brown.
Sunday, October 13, 2013
This is one of those meals that never gets old and the fact that it only requires three ingredients and is made in the crock pot? Perfection! I use this recipe for so many things: tacos, soup, and chili—the chicken turns out so moist and flavorful. Tonight we ate it over brown rice which is probably my favorite way. Just top with a little shredded cheese and some scallions and dinner's ready!
Slow Cooker Sante Fe Chicken
Recipe via SkinnyTaste
4-6 boneless skinless chicken breasts
1 jar salsa
1 bag frozen corn
Place the chicken, then salsa, then corn in the crockpot. Cook on low for 6-8 hours. Shred the chicken with two forks, it will be tender and fall right apart. Serve over rice. Top with cheese, sour cream, etc. Optional: 30 minutes before you're ready to eat, add 1/2 a cup of sour cream to the chicken before shredding it.
Tuesday, October 8, 2013
This was a meal I sampled when I was grocery shopping at Publix one night a few weeks ago. I stopped there after work to get something for dinner and when I tried this, I knew exactly what I was going to make that night! Usually when I stop at the store last minute, it ends up being subs or chicken tenders or something that doesn't require any preparation but this meal was too good not to put in the extra effort ;) Hope you enjoy!
Mediterranean Baked Chicken and Green Bean Saute
Recipe via Publix Apron Meals
4 frozen boneless, skinless chicken breasts
Zest of 1 lemon
4 slices bacon, cut into small pieces
1/3 cup Italian-style bread crumbs
1 (10.75-oz) can reduced-fat, reduced-sodium condensed cream of celery soup
1/2 cup reduced-fat milk
2 tbsp Dijon mustard
1/2 cup shredded Cheddar cheese
1/4 cup zesty Italian salad dressing
1 (8-oz) package fresh French green beans
1/3 cup pitted kalamata olives, coarsely chopped
1. Pre-heat oven to 400 degrees.
2. Place bread crumbs in shallow bowl. Coat both sides of chicken and place in baking dish. Bake for 20 minutes or until chicken is cooked thoroughly.
3. Cook bacon on medium until brown and crisp; drain on paper towels. Set pan off heat and remove all but 1 tablespoon bacon drippings.
4. Combine soup, milk, and mustard until well blended. Pour over chicken; sprinkle with cheese and bacon. Bake 5 minutes or until cheese melts and sauce is bubbly.
5. Heat reserved bacon drippings and dressing on medium-high for 1-2 minutes or until hot. Add green beans; cook 3-5 minutes or until crisp-tender. Chop olives and stir into beans with lemon zest. Serve.