Crock Pot Turkey Chili….


Love throwing this in the crock pot on the weekends when we have sport tournaments. I’ll be making this recipe this weekend…I’ll be doubling the recipe for my family.

Serves 4:

1 lb. hamburg ( I use ground turkey)
1/2 diced greed pepper
1 diced medium onion
1 lb can of kidney beans
1 lb can stew tomatoes

Seasoning;
1 tsp crush red peppers
2 tsp granulated garlic
1 1/2 salt
4 t chili powder
1 t oregano

The twist:
1/4 t cinnamon 
dash of cloves

I put everything in the crock pot on low for 6 hours. Serve in a bowl with a dollop of sour cream, sprinkle with shredded cheese and crushed tortilla chips!


Veggie Burger Delight!!!

veggie burger recipe

I “invented” this recipe to have several days a week for lunch. It is so flavorful, my twins ask me if I have any leftovers when they get home from school. Be creative, add to your own taste! 

Veggie Burgers: 

Chop 2 cups of your favorite veggies and toss in a bowl-I used egg plant, summer squash, red bell pepper, and zucchini. 

Add 1 Tbls of Italian seasoning, 1 egg and 2 Tbls of flour 

Mix well

Saute mixture with 3 Tbls of Olive oil in a heated skillet for about 5-7 minutes

Dress plate with 3 lettuce leaves and 2 thick tomato slices

Fill measuring cup with 1 cup of veggies to form your “burger”

Place veggies on tomato slices

Top with Avocado slices, fresh basil or both

Sprinkle with 2 Tbls of low fat shredded cheese and 2-3 Tbls of low fat creamy dressing. 

Enjoy!!! 

 

Picnic Recipe Menu Series: Pies In A Jar

 

What’s a picnic or outing without pie? Now you can make individual pies for every taste. This is so easy, fun and creative! Even my kids were taking photos for their Instagram ,LOL! I originally was going to use boxed pie crust, but realized I had Phyllo Dough instead. So, I just “figured it out” and they came out so yummy. As I write this, I have some more pie jars in the oven. My husband was sweet enough to pick up some pie crust for me. Now, I’m about quick and easy, so I’ve used all prepared crusts and fillings, but if you have time and have a favorite crust or a filing, you can certainly make your own. 

Pies In A Jar

Pies In a Jar Recipe: Pie crust version. 

Yields 5 individual pies

1 box of prepared Pillsbury Pie crusts

2 cans of your favorite filling

5- 1/2 pint wide mouth canning jars. ( I got mine at Goffstown Ace Hardware.  )

Preheat oven to 375.

Lightly spray nonstick spray in the jars. This will help make your pie slide out of the jar if you prefer it on a plate. 

With the jar cover cut five circles in the pie dough. These are the “covers” for your pie. 

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With remaining dough, press it into the jars having dough go right to the lip of the jars. You should comfortably have enough dough to make 5 jar crusts. Don’t worry if pieces are overlapping. I tore the crust as I went along to fill in any gaps. 

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Pour 1/2 cup of your favorite filling into the jar. Then top your pie with your circle cut out pressing along the dough at the lip of the jar. Moisten top of crust with water and sprinkle with sugar. Make a few slits on top crust. Be creative with your crusts. You can make a lattice crust top, make a crumb top or your traditional crust. Have fun with it! 

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Place jars on a cookie sheet. 

Bake for 45 minutes. 

When completely cool, put your jar cover on and pack for your picnic! Eating pie out of a jar, never tasted so good! 

Pies in a jar made with phyllo dough

Pies in a jar: Phyllo version

Melt 3/4 of a stick of butter.

Brush butter on the inside of jar.

Place 4 sheets of Phyllo dough in each jar one at a time, brushing butter after each layer is placed in jar. 

Pour 1/2 cup of pie filling into jar.

Top with 2 sheets of Phyllo dough, brushing butter after each sheet. 

Place jars on baking sheet. 

Bake for 45 minutes at 375.

We made 4 jars with the Phyllo, had plenty of Phyllo dough left over. Again, this doesn’t have to be “pretty” when putting it together. It comes out looking impressive and yummy when it comes out of the oven. Eat it in a jar, or on a plate. It comes out of the jar very easily. 

Picnic Menu Recipe Series: Brownie-Cookie Surprise Cupcakes

Brownie Cookie Surprise Cupcakes

A lot of people like to pack along brownies for a picnic or outing. How about getting a little more creative? Here’s a recipe that my son had wanted me to make after he had them at his friends. It’s a hit among the kids, for sure!

Brownie-Cookie Surprise Cupcakes:

Yields 15 cupcakes.

Preheat oven to 350.

Make brownie mix according to instructions. I used the Betty Crocker Brownie Mix that only required 2 eggs in the recipe.

Roll your favorite cookie dough into 2 inch balls. We used Pillsbury Chocolate Chip Ready Made Cookie Dough and Peanut Butter Cookie Dough!! YUM!!! 

Line your cupcake can with cupcake liners.

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Place cookie dough balls into bottom bottom of liners.

Add 2 Tbls of brownie mix onto brownie mix.

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Bake cupcakes for 20-23 minutes.

Enjoy!!!

White Chocolate Easter Bark Recipe:

white chocolate easter bark

 We made a Christmas Bark, now it’s time to make our White Chocolate Easter Bark. Isn’t it pretty? It’s very easy!!!! This would also be a nice to make for a wedding or baby shower too. 

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7 Day Cleansing Diet and get fit with Jabra Sport Wireless Headset!

I lost 7 pounds doing this cleansing diet. Readers wrote in and said they lost between 7-11 pounds and felt great. 

Going through my recipe boxes I came across 2 cleansing diets that someone had given me from a Sacred Heart Hospital years ago. I had plenty of notes of what I liked and added to the menu plan. I thought I’d do it this week and share it with you, in case you wanted to do this too.   

When I started the cleanse I had presumed I would be getting a lot of headaches and would feel tired. I did NOT get one headache during the week I did not feel tired, I had a lot of energy. A matter of fact after 3 days of being off the cleanse, I felt tired in the middle of the afternoon and realized I hadn’t had that feeling during the cleanse.  

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Cauliflower Pizza Crust

Cauliflower Pizza Crust Who wouldn’t try this pizza? It was so good, I’m getting hungry for it again because I’m staring at this photo as I type this recipe out for you. What a great alternative if you want to cut carbs. It’s so easy to make. Olyvia, my daughter, pretty much made it all by herself. 

This makes one personal size pizza. 

Use 1/2 of a 16 oz bag of frozen cauliflower. Cook according to microwave directions. Drain as much liquid as possible, mash cauliflower into pea size pieces, then drain again. 

Mix in 1 egg, 1/2 tsp of Kosher Salt, 1 crushed garlic clove, 2 TBL shredded Parmesan Cheese, 1 cup of Low Fat Mozzarella cheese (we used low fat Mozzarella and Provolone mix)

Shape cauliflower mixture on lightly greased pizza pan into an 8 inch circle.* Bake at 425 for about 15 minutes, until golden brown. (We used a baking stone)

Remove from oven and add your favorite topping. We used Roasted Red Pepper Spaghetti Sauce, so flavorful! Lyvie added some mozzarella cheese and pepperoni. We sprinkled the top with a garlic basil seasoning and some pepper. 

Bake again for 10-12 minutes. Let pizza sit for 5 minutes to let crust firm a bit. 

Cut into 4 pieces and enjoy!!!! 

*You can shape into a 10 inch crust which would make your crust a little crispier. Just shorten your cooking time so not to burn the crust. 

Let us know how you liked it and what your favorite toppings were too! 

 

 

 

Guacamole Recipe

guacamo

Photo courtesy of Natasha

I was never a real big fan of Guacamole until I went to my friends the other night. Her daughter, Natasha, made homemade Guacamole and I couldn’t get enough of it. I went out the next day to get the ingredients so I could make it for my family. (OK, well for me, hahaha).  It’s so easy to make! This could be a weekend staple.  Here you go….

Ingredients:

5 Ripe Avacados
Lemon Juice from 1 1/2 lemons
1 small red onion, minced
1/2 jalapeno pepper, seeded and minced
1 large garlic clove, minced*
1 tsp Kosher salt
1 tsp of pepper
2 Roma Tomatoes, diced

Instructions: 

Cut the avocados in half, remove the pits, scoop the flesh out of their shells into a large bowl. Add all the ingredients except tomatoes and mix well. Use a sharp knife or a potato masher until the avocados are finely diced if needed. Fold in the tomatoes. Taste to your liking, add salt and pepper if needed. Enjoy!!!! 

*I added more garlic to mine. I love garlic. 

Reese’s Peanut Butter Cup Fudge……

Reese's Peanut Butter Cup Fudge

Okay, anyone else love Reese’s Peanut Butter Cups? You are going to love this fudge. My nephew and I made this today, easy as can be and even more yummy! 

Reese’s Peanut Butter Cup Fudge

Butter the bottom and sides of a 12X8 inch pan

Layer peanut butter cups along the bottom of the pan. (I used 3 packages of the 8 snack peanut butter cups)

In a microwave safe bowl, combine: 

5 oz evaporated milk

1 1/2 sticks of unsalted butter

3 cups of sugar

Microwave for 2-3 minutes, stir and microwave for 3-4 more minutes. Stir until melted and combined. 

Add 2 packages of Reese’s Peanut Butter Chips and stir until all combined. 

Pour mixture over the peanut butter cups. Top with a few chopped peanut butter cups for an extra sweet presentation. 

Put in a cool spot until firm. 

It’s as simple as that! The next time I think I may try 3 cups of sifted confectioners sugar for a smoother texture. 

My nephew wanted me to post a photo of him enjoying making fudge with me, LOL….We hope you like the fudge! 

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7 Day Cleansing Diet

Going through my recipe boxes I came across 2 cleansing diets that someone had given me from a Sacred Heart Hospital years ago. I had plenty of notes of what I liked and added to the menu plan. I thought I’d do it this week and share it with you, in case you wanted to do this too.   I started the 7 day cleanse today. So far so good…..

A lot of it is attitude for sure. So often we automatically think of all that we’re losing out on instead of focusing on what we’re losing. I”m excited to do this this week. I”m not a big eater, but I do need to lose some weight and this is a good starter. 

Eating every three hours is key to keeping your metabolism working. With this cleanse you can eat all the cabbage veggie soup you want or need. I’ve added my own variation to the cabbage soup and even the family loves it. Don’t set yourself up to fail, certainly a good attitude is key, but also know if you have to change it up a bit, then you do so. I love salad, but I can’t eat it without dressing. I added a seasoning blend of basil and garlic and did add some Balsamic, one day I had a little drizzle of honey mustard lite dressing. I tiny bit of something that allows me to enjoy my meal is well worth it. 

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Here’s the cabbage soup recipe: 

Ingredients: 

  • 1/2 cabbage
  • 2 red peppers
  • 1  medium sweet onion
  • 4 carrots, peeled and diced
  • 2 garlic cloves, peeled and crushed
  • 1 14.5oz can of stewed tomatoes (I used the brand flavored with basil, celery & garlic)
  • 24 oz of chicken broth
  • 2 cups of water (use less if you like less broth)

Directions:

Dice all veggies up to desired bite size. I like mine cut up pretty fine. Combine all ingredients in your soup pot.
Bring to a boil then simmer for an hour. It is so tasty, you’re going to enjoy it. This is good for 2 to 3 days. 

Eat your soup anytime you’re hungry and make sure to drink at least 8 glasses of water. 

7 Day Menu:

Day 1-Fruit: Eat all the fruit you want except bananas. The lower calorie fruits are watermelon and cantaloupe. I made a fruit salad the night before with cantaloupe, strawberries, pineapple and a handful of grapes. Great start for breakfast. I have plenty of apples and pears handy for the day and of course the cabbage soup throughout the day. 

Day 2- Veggies: Eat all the veggies you want & 1 baked potato. I start my morning with the cabbage soup. I have carrot sticks, sweet red peppers to snack on. At lunch I have a nice salad. I did add a little Balsamic Vinegrette to my salad.  I’m hungriest at lunch time so I ate my baked potato at lunch too. For dinner I mash up some steamed cauliflower and top with frozen stir fry veggies. Add your favorite spices when you’re cooking such as garlic and Italian seasonings. Make sure you eat your soup anytime you feel you need to. 

Day 3-Fruit and Veggies: Same as day 1 and 2 but no potato today. 

Day 4-Bananas and Milk: You can have up to 8 bananas today and 8 glasses of skim milk. Bananas are high in carbs and will lesson your cravings for sweets. When I did this before, I did have a bit of a tummy ache, could be because of adding dairy to my system? Not sure. 

Day 5: Protein and Tomatoes: Today have 6-8 tomatoes and enjoy some meat. I try to stick with chicken and fish, but you can have red meat as well. You can have up to 20 oz of meat today.  I’ll grill my meat and add diced tomatoes on top with some Italian seasoning. At dinner I’ll add cooked ground turkey to cabbage soup. So yummy! 

Day 6: Protein and Veggies: Almost like yesterday, but now I can have lots of other veggies too. Saute your mushrooms and other steamed veggies and enjoy them with your protein. (No potato though, stay away from the starchy veggies)

Day 7: Brown rice, fruit and veggies: You can have unsweetened juice as well. 

When you weigh in on the 8th day, I’m sure you’ll be thrilled with your success. Take this as a great start to better eating.