Life. Family. Love.: recipes

Showing posts with label recipes. Show all posts

9.30.2015

10 Festive Fall Recipes

My favorite season by far is finally upon us, so I've rounded up 10 Festive Fall Recipes to share with you:

This Autumn Chowder is packed with hearty fall veggies and is the perfect way to warm up on a crisp, cool day.

Munch on some homemade Cinnamon Apple Chips - the perfect healthy snack at home or on the go.

Soft, cinnamon-sugar coated Cider Donuts are a favorite of mine and were a fall staple while living in Vermont through my teen years. A trip to Cold Hollow Cider Mill still tops my list when we visit!

...and cider donuts without its sidekick of Fresh Apple Cider just wouldn't be the same.

Bacon Cheddar Potato Soup is the perfect comfort food for fall.

This festive Pumpkin Roll would be the perfect addition for a family gathering.

Butternut Squash and Spinach Lasagna is a hearty, stick-to-your-ribs meal at the end of the day.

This Crock Pot Pumpkin Spiced Latte is not only delicious, it's super simple, too!

...and for the littles in your life, have a go at this creamy and decadent Caramel Hot Chocolate.

....and it would be a festive-enough Fall season without a Good Old Fashioned Apple Pie, with freshly picked apples from your trip to the orchard, of course. (Try it warm with a slice of extra sharp cheddar cheese - you can thank me later.)

What's your favorite recipe for Fall?

Happy Fall Y'all!

1.19.2015

Mini Ham & Veggie Egg Cups

I made these Mini Ham & Veggie Egg Cups this past Saturday for a brunch I was hostessing and they were a total hit! Clean, simple and totally delicious, I plan on making up a few batches and freezing them for an easy breakfast on school days - just heat and eat! I was able to find a package of ham already diced small in the deli section at the grocery store, so that eliminated a step right away. These cuties are also super versatile, so I'm able to switch up which meats and veggies I use depending on what we're in the mood for (or more likely what I have on hand). The perfect healthy breakfast or snack!

Mini Ham & Veggie Egg Cups

Ingredients:

½ cup onion, finely chopped
½ cup fresh broccoli, finely chopped
½ cup yellow bell pepper, finely chopped
2/3 cup ham, chopped (about 2 ounces)
⅓ cup extra-sharp shredded cheddar cheese
2 tablespoons fresh chives, chopped
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
4 large eggs

Directions:

Preheat oven to 350 degrees.

Spray a large nonstick skillet with clean cooking spray or a drizzle of oil (such as organic coconut oil spray or a teaspoon or two of organic coconut oil) and heat over medium-high heat. Add onion, broccoli and yellow pepper, and saute 2 minutes or until crisp-tender. Add ham and saute 3 minutes. Remove from heat.

Combine cheese, chives, thyme, pepper and eggs in a bowl and stir gently with a whisk. Add ham mixture, stirring with whisk.

Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350 degrees for 20 minutes or until set.

To freeze:

Make sure egg cups are completely cooled before storing. Wrap each egg cup individually in saran wrap and store in a ziplock bag until ready to use.

To heat:

Remove desired number of cups and remove saran wrap. Wrap cups loosely in a paper towel and cook on 15 second spurts until heated through. Enjoy!

Love this recipe or want to see more like it? Let us know in the comments below!

12.30.2014

Wild Mushroom & Herb Chicken & Rice

With Christmas this past week and my entire family recovering from the flu, it's been pretty hectic around here the past few days, and I'd be lying if I told you I'd been to the grocery store any time within the past two weeks. We're down to pretty slim pickings around here, and I've been surviving off of PB & J sandwiches for the past few days as I get the house cleaned up from the holiday tornado that came through it, disinfecting, and getting all of our stuff put away.

With dinner looming over my head tonight and little desire to hit the grocery store, I knew I didn't have many options and needed to throw something together with the very few ingredients on hand. I grabbed a box of Near East Wild Mushroom & Herb Rice Pilaf from the back of the pantry and some chicken and this recipe was born. It was quick, easy, and really hit the spot. What I love about this recipe is how versatile it is - I look forward to throwing in some fresh mushrooms, some peas, and other goodies in the future to change it up a bit.

Add a bit of oil to your skillet and get it nice and hot (I use about a TBSP. of either Organic Extra Virgin Olive Oil or Coconut Oil). Dice up the chicken, and brown it up nice and good until cooked through. I like to season mine with pepper, Trader Joes' Everyday Seasoning (it's my favorite, I put it on EVERYTHING) and a bit of Mrs. Dash Italian Seasoning Blend. Even though we're going to cook the chicken with the seasoning packet from the rice, I think seasoning the chicken itself gives it a nice depth of flavor you wouldn't get otherwise.

Now grab your second (and only other) ingredient (I love saying that - it's the simple things in life)

Toss in your water, seasoning packet, and rice...

Now bring that sucker up to a boil, stirring occasionally.

This is my favorite part: pour yourself a nice glass of wine...

and turn the burner down to LOW, cover, and simmer until all of the liquid is absorbed and the rice is cooked through. Meanwhile, have a seat and sip that lovely wine of yours - you deserve it.

Once all of the liquid is absorbed, fluff up your rice and ~~chow down~~ serve it up.

See all that mushroomy, herby goodness? Mmmhmm.

Wild Mushroom & Herb Chicken & Rice

Serves 4

Ingredients:

1 lb. boneless, skinless chicken breast, cut into 1/2 in. cubes
1 TBSP. Oil (Organic EVOO or Coconut is best)
1 box Near East brand Wild Mushroom & Herb Rice Pilaf
1 3/4 cups water
Seasonings to taste (for chicken)

Directions:

1) In a medium skillet, brown chicken and chosen seasonings until fully cooked through.
2) Add water, seasonings, and rice to the skillet
3) Bring contents to a boil. stirring occasionally.
4) Cover; reduce heat to low. Simmer 18-20 minutes, until water is absorbed and rice is tender and fully cooked.
5) Fluff rice with fork before serving.

3.02.2013

Decadent Chocolate Mug Brownie

In the midst of all the "Mug Brownie" madness on Pinterest, Mackenzie convinced me it was worth a try. I was very skeptical (a real Brownie in less than 2 minutes? Ha!). I'm a Brownie lover through and through, so if this was just a lump of cakey-chocolate disguising its self, I'd be the first one to know. I was pleasantly surprised to find that it was really good, a genuine Brownie. It was incredibly rich, and totally busted my Brownie craving - and the best part is, there wasn't an entire pan left to ~~devour~~ taunt me over the next few days. A great alternative for a once-in-awhile treat, and it pretty much rocks with a scoop of ice cream on top. (Personally, I cut the sugar in half when I make it.) Be sure to pin this recipe (below the picture)!

What you'll need:

1/4 cup flour

1/4 cup sugar ( I use 1/8 cup)

2 tablespoons cocoa

pinch of salt

1 tablespoons chopped nuts (optional)

2 tablespoons canola or vegetable oil (do NOT use olive oil as it is too strong)

3 tablespoons water

Preparation:

Add all dry ingredients to mug, then all wet ingredients. Mix well to combine. Microwave for 1 minute 40 seconds. Top with ice cream if desired. Enjoy!

2.15.2013

Mackenzie's Turkey Pepperoni Bites

My daughter, Mackenzie, absolutely loves to cook and bake. Sister child would be in the kitchen every waking hour of the day if she could. I have no idea where she gets it from. One day while looking for a snack, she made up this recipe and it's been one of her favorites ever since. It's simple, kid friendly, healthy, and quick. We love to eat it with a side of carrots or fruit. P.S. They'll never know it's good for them. ;)

What you'll need:

15 slices turkey pepperoni

1 laughing cow light cheese wedge, (we like swiss and garden veggie)

Preparation:

Spread a small amount of laughing cow light cheese wedge onto pepperoni. Fold in half and enjoy!

Nutrition Information:

Nutrition info is based on 1 serving.

Calories: 96 Fat: 6 Protein: 10 Carbs: 1 Fiber: 0 Sugar: 1

*Calories calculated using My Fitness Pal. Nutritional values may vary based on varied brands or amounts.

2.14.2013

Homemade Bisquick

If there's one food item in particular that I'm known for, it's my pancakes. People love them, and I'm pretty sure my husband proposed to me based solely on my pancake preparation skills. ;) I'm always complimented on how thick, fluffy and perfectly round they are. I beam with pride. But I have a secret....there isn't one. I use Bisquick. So what makes my Bisquick pancakes any different than everyone else's? Well, if I told you it wouldn't make mine so special would it? BUT, what I do have for you, my lovely readers, is exactly what you asked for: more frugal living tips. So here ya go: a recipe for Homemade Bisquick! The best part? It measures cup for cup to boxed Bisquick, and since most people don't have a box of Bisquick just sittin' around, I'm going to provide you with the measurements to go along with it. I hope you enjoy!

What you'll need:

10 cups all-purpose flour

2 cups shortening

1/3 cups baking powder

1/4 cups sugar

4 tsp. salt

Preparation:

In a large bowl, combine all ingredients except shortening. With a pastry blender, cut in shortening until mixture looks like coarse crumbs. Makes 12 1/2 cups.

Store-bought Bisquick: $6.38

Homemade Bisquick: $2.80

Total Savings: $3.58 or 44%!

Homemade Bisquick Measurements

Pancakes Waffles

2 cups homemade mix 2 cups homemade mix

1 cup milk 1 1/3 cups milk

2 eggs 1 egg

Yield: about 14 pancakes 2 tbsp. vegetable oil

Yield: About 12 (4-inch) waffles

Bisquick

2 cups homemade mix

1/2 cup milk

Yield: 10

Recipe adapted from cooks.com. Measurement info adapted from bisquick.com

2.13.2013

Slimmed Down Cheesy Mexican Rice

Remember awhile back when I posted that absolutely amaaaazing recipe for The Pioneer Woman's Mexican Rice Casserole? It was soooo freakin' good, man. Now that my family and I are making a transition into health, I thought it fitting to create a slimmed down version of this Mexican must-have that is so incredibly delish. Now, you might notice that there's an ingredient in my version of this recipe that seems....well, a little out of place. See, what had happened was, I was cookin' up the rice, jammin' to some tunes, singin' at the top of my lungs when I grabbed for the cumin. I just needed to add a little sprinkle more. I opened it, shook it onto the rice and noticed there was quite a bit more in the pan then I intended. I looked down at the cumin in my hand and realized............it wasn't cumin after all. No, it was an imposter! It was...cinnamon!? My stress level went through the roof as I realized I'd used my very last bag of brown rice....so I had to make a decision. Either dump the whole thing (since the entire batch was covered), or mix it in and hope for the best. I chose the latter, and to my surprise...it was excellent. In fact, it let the other spices shine and really added that extra something to the dish. I can't wait to hear how you like it.

What You'll Need:
2 1/2 cups cooked brown rice (I used minute rice microwaveable bags)
7 1/2 oz petite diced tomatoes, undrained
1 small can diced green chiles, undrained
1/4-1/2 cup vegetable broth
1/2 tsp cumin
1/4 tsp cayenne pepper
1 tsp garlic powder
1/2 tsp cinnamon
1/2 tsp black pepper
small pinch tumeric (less than 1/8 tsp)
3/4 cup shredded cheddar cheese, divided

Preparation:
In a medium skillet over medium heat, mix cooked rice, diced tomatoes, green chiles, and vegetable broth, stirring constantly until all liquid is absorbed. Add black pepper,cumin, garlic powder and cinnamon. Stir to combine. Mix in 1/4 cup of cheese, stirring until melted. Turn heat to low and top with remaining cheese. Cover and let sit until cheese is melted, about 5 minutes. Serve immediately.

*Click below to PRINT this recipe!*
Printable Version

Nutrition information:
Slimmed Down Cheesy Mexican Rice
(calculations based on 4 servings)
Calories: 189 Fat: 6g Protein: 9g Carbs: 24g Fiber: 2g Sugar: 13g

Regular Mexican Rice Casserole
(calculations based on 6 servings, as this recipe makes more)
Calories: 265 Fat: 9g Protein: 11g Carbs: 37g Fiber: 2g Sugar: 6g

*Calories calculated using My Fitness Pal. Nutritional values may vary based on varied brands or amounts.

Tip: This recipe goes great with Slimmed Down Sour Cream Enchiladas!

2.11.2013

Slimmed Down Sour Cream Enchiladas

Awhile back, I posted a recipe for one of my all time favorite dishes, Sour Cream Enchiladas. As much as I love the dish...that's how much my hips don't. So I decided to try a healthier version. I substituted the flour tortillas for whole wheat, the ground beef for lean ground turkey, used low sodium taco seasoning, used less cheese etc. The difference? I couldn't even taste it! It was still oh-so-amazing, which was a very unexpected surprise. I did use regular cheese, because...well, I love regular cheese. It melts better than reduced fat or fat free, but you're more than welcome to substitute if you'd like. The moral of the story? You don't always have to sacrifice taste for health!

What you'll need:

1 pound of 95% lean ground turkey

8 burrito size whole wheat tortillas

1 packet of low sodium taco seasoning, or homemade taco seasoning

1 small onion, chopped

8 oz. light sour cream

1/2-1 small can green chiles (undrained)

1 small can sliced black olives (drained)

1 can 98% fat free cream of mushroom soup

1 can 98 % fat free cream of chicken soup

1 cups cheddar cheese (may used reduced fat if your prefer)

Preparation:

In a large skillet, brown ground turkey with onion - drain if needed. Add taco seasoning and prepare according to package directions. Set meat aside. In a medium sauce pan, add sour cream, green chiles, creamed soups and 1/2 cup cheese, melting just until thinned and warm. Evenly cover bottom of a greased 9x13 casserole dish with a thin layer of sauce. Tear four tortillas into quarters. Lay tortilla pieces in bottom of pan, covering all surface area. Evenly spoon half of the taco meat onto the tortilla layer. Pour half of the sauce mixture on top of meat, spreading out evenly. Repeat each layer, beginning with tortillas and ending with sauce. Top with remaining shredded cheddar cheese and black olives. Bake in a pre-heated oven at 350° for 30-40 minutes or until enchiladas are bubbly and cheese is melted and golden.

*Click below for a printable version of this recipe!*

Printable Version

Nutrition Information:

Slimmed Down Sour Cream Enchiladas

Serves 6-8 (calculations based on 8 servings)

Calories: 306 Fat: 15g Protein: 21g Carbs: 33g Fiber: 4g Sugar: 4g

Regular Sour Cream Enchiladas

Serves 6-8 (calculations based on 8 servings)

Calories: 418 Fat: 18g Protein: 22g Carbs: 36g Fiber: 4g Sugar: 4g

*Calories calculated using My Fitness Pal. Nutritional values may vary based on varied brands or amounts.

Tip: This recipe goes great with Slimmed Down Cheesy Mexican Rice!

12.27.2012

Country Supper

This recipe is another one of my momma's, and is the perfect comfort food for a chilly day. It's long been my best friend Krystal's favorite dish, and she requests it every time she comes down from out of state for a visit. It's a one-skillet meal, easy to prepare and is flexible enough that it has tons of variations (different veggies, using chicken instead of sausage, etc.) I usually prepare mine with broccoli, however I didn't have any tonight so I substituted sugar snap peas instead. It was still delish! I hope you enjoy!

What You'll Need:
1 Polish Kielbasa sausage, sliced into bite size pieces
1/2 cups chopped onion
2 tbs. olive oil
1 1/2 cups chopped carrots
1 (10 oz.) pkg. frozen sugar snap peas (or other veggie, such as broccoli)
3 cups hot water
1/3 cup milk
1 box Au Gratin Potatoes
1 1/2 cups shredded cheddar cheese

Preparation:
In a large skillet over medium heat, brown the sausage and onion in olive oil. Add the hot water, milk, powdered cheese and potatoes (from Au Gratin box). Cook and stir until boiling. Add chopped carrots, cover and cook 10 minutes or until potatoes and carrots are tender. Add sugar snap peas, cover, cook 10 minutes, stirring occasionally to prevent sticking. Top with cheese, reduce heat and cover to allow cheese to melt.

Click below to download and print this recipe!

Country Supper

12.10.2012

Sausage, Egg & Cheese Breakfast Casserole

We had the first of many Christmas get-togethers this weekend, and since we were hosting, we decided to do brunch in place of a traditional Christmas dinner. I tried many new recipes, but this one was the biggest hit by far. In fact, I'm pretty sure I'm in love. I'd tell you I've been eating leftovers for breakfast, lunch and dinner ever since, but that may make me sound like a weirdo. ;)

And the best part about this recipe? You make it ahead of time and let it sit in the refrigerator overnight. This gives the same affect to the English muffins as it would with a bread pudding, and everything just kind of collides in a beautiful mess of the-best-thing-that-ever-hit-your-taste-buds. Long story short, this recipe is the perfect ratio of fluffy eggs, perfectly seasoned sausage, soft, buttery English muffins, and melty cheese. YUM!

What you'll need:

3-5 English muffins, split

2 TBS. butter

1 Pound bulk sausage, crumbled, cooked, and drained on paper towels (you can use regular, or half regular and half spicy depending on your taste preference - I used Jimmy Dean Country Mild)

7 oz. can chopped green chiles, drained

3 cups shredded cheddar cheese

1¼ cups Sour Cream

12 eggs

Spray a 9"x13" casserole dish with cooking spray. Split English muffins in half and butter the inside of each slice. Lay slices buttered side down in casserole dish, covering the bottom of the dish. (Break up an extra English muffin to fill in gaps if need be).

In a large bowl, whisk the eggs until combined. Add sour cream, whisking until combined. There may be some lumps at this point, but after a minute or so of whisking everything should combine just fine.

On top of English muffins, layer half of the sausage, half of the green chiles and half of the cheese. Pour entire egg mixture evenly over the top. Sprinkle remaining sausage, chiles and cheese. Cover and refrigerate overnight.

In the morning, remove casserole from refrigerator at least 30 minutes before baking. Bake at 350 degree oven for 35-40 minutes or until hot and bubbly. Allow to rest for 10-15 minutes before serving.

Download and print this recipe below!

Sausage, Egg, ad Cheese Breakfast Casserole

12.06.2012

Super Simple Skillet Lasagna

Can we have a moment of total honesty? Ok, good. I've never...ever... made lasagna before. *gasp* I've never even tried. And let me tell ya - I love me some lasagna. I've always looked up to a woman who can prepare the perfect lasagna, but the process looks long and I just picture myself spending hours preparing a gorgeous lasagna just to have it fall apart into a goopy mess when I cut into it. Lasagna...well, it intimidates me.

Lately, I've been seeing a lot of recipes around for Skillet Lasagna, and they all look so dang good. I figured this would probably be my safest option, so I started scouring the internet for the perfect one. They all looked amazing - but I had this picture in my head of how easy this process needed to be. I didn't want to add eggs to the ricotta, cook the noodles, drain the noodles, add the noodles and still have another 20 minutes 'til meal time. I'm more of a "one-pot meal" kinda girl. Or maybe you could call me a "dump-everything-in-a-pan-and-pray-it-turns-out-well kinda girl. Either way, I decided to wing it. And folks, it turned out soooo well. It may not *look* as pretty as classic lasagna, but it is every bit as decadent. It's simple, saucy, cheesy, ooey, gooey, and just...well, heavenly. *sigh*

What You'll Need:
1 lb. lean ground beef
1/2 cup chopped onion
1 jar of your favorite spaghetti sauce (I like Ragu Chunky Garden Veggie)
1/2 cup water, divided
5-6 no-boil lasagna noodles, broken in half
1 cup part-skim ricotta cheese
1/2 cup shredded mozzarella cheese
salt and pepper to taste

Preparation:
Season and brown ground beef and onions over medium-high heat. Reduce heat to medium-low and add 1/4 cup of water and 1/3 of the spaghetti sauce to skillet. Stir to combine. Layer half of the lasagna noodles and top with another 1/3 of spaghetti sauce. Layer the rest of the lasagna noodles. Pour remaining water into spaghetti sauce jar and swirl around, then pour over the top of noodles, being careful to cover all surfaces. Cover and simmer for 20 minutes or until noodles are cooked. Evenly dollop ricotta cheese and sprinkle mozzarella cheese on top. Cover and continue simmering until cheese is melted. Serve immediately.

I'm already looking forward to leftovers for tomorrow's lunch! Download and print this recipe below!
Super Simple Skillet Lasagna

11.03.2012

Pasta Alfredo w/Peas & Crab

Fettuccine noodles, creamy Alfredo sauce, crisp green peas and sweet lump crab meat will quickly make this dish a family favorite.

What you'll need:
1 (12 oz.) package Fettuccine Noodles
1 jar of your favorite Alfredo Sauce
1/2 bag frozen sweet peas
1 1/4 cups fresh cooked or imitation pre-cooked lump crab meat (Such as Louis Kemp)
Sprinkle of fresh Parmesan Cheese

Preparation:
Cook pasta according to package directions. Drain and set aside. In a medium saucepan, add Alfredo sauce, peas, and crab meat. Warm through over medium heat. Toss with cooked pasta, plenty of black pepper, and sprinkle with fresh Parmesan cheese. Serve hot.