Who doesn't LOVE quiche???

This recipe is so quick and easy and you can make it the day before and just reheat when you are ready for it!

Chicken, Broccoli, and Mushroom quiche

Ingredients 

2 frozen pie crust (or homemade but who has time for that?)

1 pack of chicken breast cut into very small pieces

1 small onion chopped

1 8oz pack of mushrooms sliced 

1 small bag of frozen broccoli

12 eggs

and LOTS of freshly shredded cheese (what ever kind you like)

You can add or change any of these ingredients to what you and your family like.

Heat the olive oil 

Saute the onion and chicken (season Salt and Pepper)

when the chicken is cooked add the mushrooms and cook to release the water 2-4 minutes

add the frozen broccoli (I just put it on top and cover so it just slightly steams, I do not like my broccoli overcooked) 

I use 6 full eggs and 6 egg whites just to make it a little healthy (LOL) 

I whisk in some goat cheese (some people use heavy cream but I am watching the calories)

Poke and heat the room temperature pie crust for 4 minutes

Spoon the chicken and veggie mixture into the pie shell (not the liquid)

Pour the egg mixture over the chicken, veggie until the crust is full

Top heavily with your favorite shredded cheese (i just used little pieces from what was in the fridge)

Bake for 35-45 minutes in a 400-425 oven 

until its golden brown and firm through the middle!

I will serve this tomorrow night for dinner. Just reheat at 350 for about 20 minutes

We will have fruit and a simple salad on the side! 

I even made one for my Mom!!! 

This is a perfect meal for a get together or brunch! It's quick and easy and you can make it ahead of time! Let me know if you make it and what you stuffed yours with! 

You can also make this crustless in an oven safe pan!

 

What's for dinner?

Blacked fish Tacos

Ingredients:

Slaw:

1/4 green onion with the green part --sliced

1 handfull of cilantro (about 1/3 to half of the bunch) chopped

juice from 1 lime

1 tablespoon veg. oil

1 garlic clove finely chopped or pressed

1 teaspoon sugar

1/2 teaspoon Blackened seasoning

1/2 small bag of broccoli slaw

Fish:

2 tilapia fillets about 1 lb

same blackened seasoning

1 avocado sliced

6-8 corn tortillas warmed

a little shredded cheese I use a mix of yellow and white you only need maybe 1/2 a cup

Directions

Preheat oven to 400

for the slaw, combine green onions, cilantro, lime juice, oil, garlic clove, sugar, and seasoning. mix together add in slaw and toss until all coated. Cover and put in the fridge until ready to eat.

Rince the fish and place on your baking pan, sprinkle with the blacking seasoning bake until flakey about 12-18 min.

While the fish is cooking slice the avocado, warm the tortillas and grate the cheese. When the fish is ready plate it all up and serve. We ate 3 small tortillas each. Steve and I both really really like these. They were light, fresh, and filling. I didn't even make any sides

Healthy cooking for 2011

I know I haven't shared a recipe in a REALLY long time but I am trying to get back to blogging. It is something I really enjoy and a great way to keep a journal of life!! Since I realized I only have a month (well now 15 days) until I am the big 30 I decided to get myself in better shape. We have been eating healthy and working out more. My mom came up with this great recipe for ...

Chicken Veggie burgers

So easy and really good. Steve and I eat them over shredded lettuce with a homemade salsa on top but Makayla enjoys hers on a bun with melted "cheese".

3 stalks of celery

1 small onion

2 garlic cloves

1 bell pepper

1 jalapeno seeded (optional)

2lbs of lean organic ground chicken

salt and pepper to season

Puree the first 5 ingredients until finely chopped

mix in with the chicken and season to taste.

Once the mixture in mixed it will be a little loose so you have to work with it a bit. Form it into small patties and heat a skillet with a little chicken broth.

You can use oil but I am trying not to use any extra fats!

Cook on both sides until pretty brown and cooked through. Serve as a burger with a bun or a healthy protein to a salad.

This recipe makes a lot of burgers so as they finished cooking I put them on a pan in a warm oven to make sure they were cooked and to keep warm.

We had a lot of left overs. I just wrapped them individually in plastic wrap and stored them in the fridge. They are easy to take to work for a quick lunch and they are even good cold.

Let me know if you like them and if you make them!!

Veggie Frittata

So for the last 6 weeks or more Steve and I have been eating No or Very low carb. We are both doing very well. My sister and Mom have also been eat low carb as well and together we have lost the amount of Teeny Bopper Teenager who wears her shorts to short and her shirt to low cut! Away back to eating low carb. My sister and I invested in the South Beach Diet Cookbook to get ideas, and Wow there are some good ones!

I took the Asparagus and red pepper Frittata with Goat Cheese and made it my own the other night. It was so good, I will be making this one again for sure. Remember you can change to whatever veggies you want!

1/2 can of artichoke hearts (in water) sliced

2-3 roasted re peppers (in the jar) sliced

1/2 green bell pepper diced

Mushrooms I would say half a small pack (take the stems off and slice thin)

1 onion chopped

Garlic chopped

Goat Cheese

Egg Substitute (or you can use real eggs but it was quicker for me this way)

Melt a little smart balance butter in a non stick oven safe skillet Saute the onions and garlic

add the mushrooms and cook just until soft.

add in the artichokes and roasted red peppers cook just until warm

add in the green bell pepper and cook for a minute or two

Poor in the egg substitute until in covers just to the top of veggies, dot with little pieces of goat cheese on top.

Cook over medium heat without stirring until the egg sets about 12 -14 minutes

and then put in the oven on a high heat(450) for about 3-5 minutes and then under the broiler until the top is set and the cheese is browning and bubbly. Take it out of the oven and let it sit for a minute or two and then divide into 4 big slices.

We ate ours over plain baby mixed greens. It was delicious and filling and even better left over.

I hope you try it. It was really good and super easy.

Remember to change it out to whatever veggies your like. You could even add Canadian bacon or cooked chicken if you like.

Here is a picture I took with my phone. It's not a very good picture but at least you can get the idea.

Hope you enjoy!

Tickle Your Taste Buds Tuesday

I cannot believe I forgot to post this yesterday...I guess with all the me being sick and my toddler being crazy, and working from home when she naps, and cleaning the house it just slipped my mind. Anyhow I have a good one for you!!!!

Baked Pork chops with Crisp Potatoes

This recipe was so easy and OH MY GOODNESS GOOD! I have to say I am not much of a pork person but these were so good I will be making them again. I got the pork chops with the bone and tenderloin attached. They were about an inch thick each.

2 Pork Chops

3lbs bag of Red New Potatoes

3 cloves of garlic finely minced

EVOO

S&P

Zest from 1 lemon

Chives

Preheat oven to 400

Rinse and pat dry the potatoes and cut in quarters or so they are all about the same size.

In the pan you are going to cook in Drizzle with EVOO and Toss with the garlic add salt and pepper to taste

Season the pork chops with S&P and I added a little garlic and onion powder.

Move the potatoes to the side but you can leave a few under the pork chop. Put the pork chops over the potatoes and bake for 30 minutes then flip the chops over and move the potatoes a little. Bake another 30-45 minutes until the chops are cook through. 165-180 Sprinkle just the chops with the lemon zest and put back in the oven for 2-3 minutes.

Take out the chops and let them rest for a few minutes turn the oven up to 500 and move the potatoes around and bake another 5-10 minutes to really crisp up while the chops rest. Take the potatoes out of the oven and sprinkle with the chives.

I also made lemon juice steamed asparagus to serve with the chops and potatoes.

Our pork chops were so big Steve and I split 1 and I sliced up the other one and he took it for lunch the next day. Plus Makayla had the tenderloin part.

This was such an easy and enexpensive recipe and a 1 pan meal so it was easy clean up also. You can't get much better then that.

You have to try this recipe I promise you will love. Do you have a recipe idea for me? Is there a recipe you want me to post? Leave a comment on this post and let me know!

Happy Cooking!!!

tickle Your Taste Buds Tuesday

This weeks recipes come from my Real Simple meals made easy cookbook. I really like this one I have made many things from it and they are all simple and nun have been bad thus far.

Last week I had chicken cutlets on the menu and Melissa asked how I did them so I though I would share with all since they were so good. I also made Soy Asparagus for the side and they were delish... I will be making them again for sure!

Parmesan Crusted Chicken Cutlets

2 large eggs

1 tablespoon Dijon Mustard

2 1/4 cups finely grated Parmesan

1 cup bread crumbs (I used panko because that is what I had)

Salt and pepper

1-1 1/2 lbs chicken cutlets

olive oil

whisk together eggs and mustard.

in a separate bowl mix the bread crumbs and cheese season with salt and pepper

Rinse the chicken and pat dry

Dip cutlets into the eggs mixture and then into the bread crumbs

Heat 2 tablespoons of oil over med. high heat.

cook the cutlets 5-8 minutes on each side only turning once until they are golden brown and crispy.

That's IT. Easy and good

Asparagus with Soy Dressing

We always just roast our asparagus in the oven with a little salt but this dressing sounded really good so I though I would change it up a bit and add it to our asparagus this week. I will be making this a lot it was really good and added a nice change to a veggie we eat all the time.

Salt

1 large bunch of asparagus trimmed

1/4 cup low sodium soy sauce

1/4 cup fresh lemon juice

2 tablespoons rice wine vinegar

2 1/2 tablespoons balsamic vinegar

1 tablespoon sugar

2 teaspoons sesame oil

1 garlic clove thinly sliced

Trim the asparagus and lay evenly on a baking pan or stone, drizzle with a little sesame oil and sprinkle with a tiny bit of salt and roast in the over for about 15 minutes at 375. They should still be crisp but soft.

in the mean time, in a sauce pan heat on medium heat, bring all of the remaining ingredients plus 2 tablespoons of water to a simmer and stir until the sugar dissolves.

I let my sauce boil and reduce a little....

Then put the asparagus on the serving dish and spoon some of the sauce over them..you should have some sauce left over which I saved and served over green beans a few nights later..

Again super easy, and really tasty...

I hope you enjoy these recipes and that you give them a try. Let me know if you have any suggestions or ideas I would love to hear them. Leave a comment below and let me know if you tried them or what changes you made to make it your own.

Happy cooking!!!

Tickle Your Taste Buds Tuesday

IT'S BACK.....

one thing I want to do in the new year is spend more time on my blog so I am going to try really hard to post my Tickle your taste buds Tuesday EVERY Tuesday

We have stopped most of the "extras" in an attempt to cut back but the one thing I still do for myself is my Rachel Ray Magazine. There is always really good recipes and they normally don't cost that much and since she is the queen of the "30 minute meal" they are normally quick fixes!

This weeks recipe came from the February 2010 issue.

Broccoli chicken beef Bowls

We eat chicken all the time so I wanted something different and Sirloins were on sale so that is the beef I used.

1 1/2 cups brown rice cooked

3 garlic cloves thinly sliced

3 tablespoons of soy sauce

2 tablespoons sugar

1 1/2 tablespoons of corn starch

Salt and Pepper

1 1/2 - 2 lbs of sirloin steaks (i used 2 good size steaks) Sliced THIN

EVOO (I used toasted sesame oil instead)

1 bunch of broccoli cut up the stems and stalks (i would use fresh because you want crispy broccoli and sometimes frozen can get soggy)

2 green onions -sliced

Cook rice----I use rice in a bag that takes 8 minutes.

Whisk have of the garlic, the soy sauce, sugar and 1/2 tablespoon of cornstarch season with salt and pepper. Add the beef and toss to coat and let sit 20 minutes

In another bowl whisk together 1/2 cup water and 1 tablespoon cornstarch.

Heat the oil in the skillet and add the garlic, cook on med until tender then add the broccoli stalks, cook for 1-2 minutes then add 1/4 cup of water and the rest of the broccoli cover and let steam for 3-4 minutes until its tender but still crisp. Transfer to a bowl.

In the same pan heat a little more evoo. add the beef mixture and whites of the green onions cook until the beef is cooked through but not over cooked maybe 5 minutes (your beef should be sliced pretty thin)

Stir the broccoli back in season with S&P then add the water/cornstarch mixture. Cook until the liquid thickens about 1 minute.

Turn off heat and stir in the greens of the green onions and serve over the brown rice!

Thats it super easy, super quick and super YUMMY!

Let me know if you try it or if you have recipe you want to share. I would love to hear from you! HAPPY COOKING!

Tickle Your Taste Buds Tuesday

Blackened Fish Tacos

Did you read the post just below this one? I am having contest to give away a cook book... go there and take a look and leave a comment so you can have a chance to win!

This is a new recipe from the It's good for you cookbook below. We had it last night for dinner and it was delish! It was inexpensive, easy, quick, and yummy. I don't know about you but I like that combination!

Ingredients:

Slaw:

1/4 green onion with the green part --sliced

1 handfull of cilantro (about 1/3 to half of the bunch) chopped

juice from 1 lime

1 tablespoon veg. oil

1 garlic clove finely chopped or pressed

1 teaspoon sugar

1/2 teaspoon Blackened seasoning

1/2 small bag of broccoli slaw

Fish:

2 tilapia fillets about 1 lb

same blackened seasoning

1 avocado sliced

6-8 corn tortillas warmed

a little shredded cheese I use a mix of yellow and white you only need maybe 1/2 a cup

Directions

Preheat oven to 400

for the slaw, combine green onions, cilantro, lime juice, oil, garlic clove, sugar, and seasoning. mix together add in slaw and toss until all coated. Cover and put in the fridge until ready to eat.

Rince the fish and place on your baking pan, sprinkle with the blacking seasoning bake until flakey about 12-18 min.

While the fish is cooking slice the avocado, warm the tortillas and grate the cheese. When the fish is ready plate it all up and serve. We ate 3 small tortillas each. Steve and I both really really like these. They were light, fresh, and filling. I didn't even make any sides.

This is a picture before we ate! Hope you enjoy let me know if you make them and what you though or if you changed anything!

Do you have a recipe you want to share? Email me at slbower(at)gmail(dot)com, or leave me a comment below. I am always looking for new recipe ideas. Did you miss out on a past recipes? Just click on the picture at the top of this post or in the right side bar and you can see them all. Give one a try tonight there are some good ones! Make sure to check back every Tuesday for a new recipe and don't forget to let me know if you try one and what spin you put on to make it your own!

Tickle Your Taste Buds Tuesday

Butternut Squash Soup

Wow is this soup easy and yummy. I made it for Halloween night and everyone loved it. I hope you enjoy this recipe, it is one of my fall favorites.

2 medium butternut squash

EVOO

Salt/pepper

1 medium onion

3-5 celery stalks

1-2 carrots

2-3 garlic cloves

Chicken stock or broth

Peel and seed the butternut squash. Cut into pieces and toss with EVOO and a little salt. Roast at 400 for about 30-45 min. depending on the thickness of your squash. it should be pretty soft.

In the meantime.....

Chop the celery, carrot, onion, and garlic.

Heat EVOO in your soup pot and add chopped veggies. After they cook for a bit I add my seasonings. I like to add black pepper, a pinch of sage, a tiny pinch of nutmeg, and a dash of cinnamon. I also sneak in a squeeze of honey. Once the veggies are cooked down and the squash is roasted add the squash to to veggies and stir well. I like to get the squash all coated with the seasonings.

Cook for a few minutes then add the stock to cover the squash and veggies and let boil for about 30 min. until the squash gets REALLY soft. Taste the broth for salt and add a little if you think it needs it.

Once it's all cooked turn of and let sit for a few minutes and then blend in the blender. ( I however do not have a blender so I do this in batches in the Magic Bullet. You can also use an immersion blender)

Blend until smooth!

Return to pot and let it simmer for a bit. The soup is now ready, However I like to turn it off and let it sit with the top on for awhile (maybe 20 minutes to an hour if you have time. I make it during M's nap so I put it in the fridge until it's time to eat) This soup also freezes really well!!!!

When I serve this I like to put a spoon of sour cream, blue cheese, goat cheese, roasted pumpkin seeds, bread chucks or crackers....dress it up however you like..using different add ins makes it a little different every time.

Do you have a recipe you want to share? Email me at slbower(at)gmail(dot)com, or leave me a comment below. I am always looking for new recipe ideas. Let me know if you try this one or you have a suggestion.Did you miss out on a past recipes? Just click on the picture at the top of this post or in the right side bar and you can see them all. Give one a try tonight there are some good ones! Make sure to check back every Tuesday for a new recipe and don't forget to let me know if you try one and what spin you put on to make it your own!

Would you like to guest post on my BLOG? Do you have a recipe you are itching to share? Now is your chance leave a comment below or email me and we can set it up.

Tickle Your Taste Buds Tuesday

Pumpkin Swirl Cheese Cake Bars

Ok Ok I have to admit I took the easy way out this week and did a little copy and pasting. AHHHH I know but that is because I spent my time making these delicious bars so I could try and them and pass the recipe along to you. I got the recipe from the Kraft Magazine I get for free. (I guess you have to pay for it now) BUT all the recipes are in there archives for free so just go there! They have a lot of really good budget friendly meals the whole family will love. I haven't done a dessert in a really long time and with it being fall and all I though you might like these. Let me know what you think.

25-35 Ginger Snaps, finely crushed (about 1-1/2 cups)

1/2 cup finely chopped PLANTERS Pecans

1/4 cup (1/2 stick) butter, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar, divided

1 tsp. vanilla

4 eggs

1 cup canned pumpkin

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

Dash ground cloves

PREHEAT oven to 325°F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.

BEAT cream cheese, 3/4 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon half of pumpkin batter into crust; top with spoonfuls of half of reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.

BAKE 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.

Do you have a recipe you want to share? Email me at slbower(at)gmail(dot)com, or leave me a comment below. I am always looking for new recipe ideas. Let me know if you try this one or you have a suggestion.

Did you miss out on a past recipes? Just click on the picture at the top of this post or in the right side bar and you can see them all. Give one a try tonight there are some good ones! Make sure to check back every Tuesday for a new recipe and don't forget to let me know if you try one and what spin you put on to make it your own!

Tickle Your Taste Buds Tuesday

Chicken Noodle Soup

Since fall is beginning and for most people the weather is starting to cool off. The change of Seasons. AHHHH What a beautiful time of year and my favorite time! You get to open all the windows in the house and the leaves are changing, the evening become longer and a little more time for evening fires outside, it's a time for comfort food, and the beginning of the holiday season. You get to pull out fun sweaters and cute long sleeve shirts, that in Florida you can wear for a few years since they only see about 3 months out of the year. Ahh Fall what a wonderful time of year. However the change of seasons can also bring on the cold season. BOOO not so fun! I have the cure and I mean the real cure for the common cold.

Chicken Noodle soup! It is so yummy and a favorite in my house. ( I have to admit I make this all year long and could eat it everyday)! I love soup but my chicken noodle soup is the best Try it and see I dare you!

Broth

1 whole chicken or 2-3 chicken thighs and breast with the bone!

1 med-large onion

salt

Water

Put the rinsed chicken in a pot with the onion roughly chopped

cover the chicken with water or just fill the pot

add some salt about a small palm. (you know by now I don't measure)

Bring to a boil and let simmer-boil for a couple of hours or until the chicken is falling apart

After the chicken is cooked but still boiling taste the broth to see if you need a little more salt or if you need to add a little water if it is to salty.

Once the chicken is cooked drain the broth throw out the onions and all the nasty stuff from the chicken. Pull apart all the meat from the bones of the chicken and save the meat.

If you are going to freeze some of the broth let it cool and put it in freezer containers and freeze up to 3-4 months. I always have homemade chicken broth in my freezer or fridge.

The soup

3-4 carrots

4-5 celery stalks

1 onion

The meat from the chicken

Homemade broth

Noodles

2-3 Potatoes (optional)

In the same pot you just made your broth add the broth back to the pot if it is salty you can add more water and what you have left over you can freeze as stock for next time or other recipes that call for broth/stock.

Dice the carrots, celery, and onion to desired size and potatoes if you are adding them

Add all but potatoes to the broth bring to a boil and let cook for 30 minutes or until mostly tender add in the potatoes (if they cook to long they will fall apart) cook for another 15 minutes or so (or until potatoes are cooked if you used them)

Add in the chicken and let simmer for a bit to heat and shred the chicken. (the longer it cooks the more the meat will fall apart.

Boil water for the noodles and cook according to the package.

I like to add some of the broth from the soup to cook my noodles. It just gives them more flavor. My Grandmother used to make this soup for me and she used a tiny noodle like a star or alphabet, as I got older I started to use egg noodles. Now that I make this for Makayla I use the tiny noodles again and ahhh it's so much better that way. But use whatever noodle you like.

When everything is cooked scoop the noodles into your favorite bowl and ladle your soup on top and eat with a few crackers. YUMMMM this soup is so good it will soon become a staple your house too, especially when you see that it cures all! You have to make this I promise you will love it! Ask anyone that has tried it.

Do you have a recipe you want to share? Email me at slbower(at)gmail(dot)com, or leave me a comment below. I am always looking for new recipe ideas. Let me know if you try this one or you have a suggestion.
Did you miss out on a past recipes? Just click on the picture at the top of this post or in the right side bar and you can see them all. Give one a try tonight there are some good ones! Make sure to check back every Tuesday for a new recipe and don't forget to let me know if you try one and what spin you put on to make it your own!

Happy Cooking

Tickle Your Taste Buds Tuesday

Black Beans, Chicken, and Yellow Rice

This recipe is so easy, cheap and super good. I have to thank my friend Melissa who got this recipe from our friend Bridget and they shared it with me. I of course put my own little twist on it.Why? Well because that's what I do. It's my blog my recipe and my cooking so I can. You can put your own twist on anything I do also. You will want to keep this one is your recipe box it is for sure a go to meal.

1 Whole chicken (or chicken breast or thighs whatever you have/like)

1 bad of yellow rice

1 can of black beans do not drain

1 can of pinto beans drained and rinsed

1 onion

1/2 bell pepper

seasonings

You can make a 30 Minute chicken and use the meat from that or you can....

Make a crock pot chicken which is what I did. (I actually cooked my chicken on Saturday and we didn't get the chance to use it until Monday night)

To make the crock pot chicken you put the whole chicken in the crock pot with broth or water a little salt and seasoning of your choice. I used chili powder, garlic powder, onion powder, and cumin. Sprinkle over top and let cook on high until the chicken is falling apart. Once it is cooked shred the chicken and save. If you make the chicken before you make the rest just store in the fridge.

Saute chopped onion and bell pepper once they are cooked down add pinto and black beans and cook until soft and a little mushy.

Cook rice according to package.

Heat chicken I added chicken broth to reheat and make it more moist you can also add more seasoning if the chicken needs it.

That's it. We layered it in the bowl Rice, Chicken, Beans. Steve topped his with sour cream I do not like sour cream so I didn't. You can also garnish with green onions, or cilantro, or salsa. I would have also added a jalapeno to the beans or chicken but Makayla was eating it so I didn't.

Here is a picture of it in the pot! It might be the most photogenic food but it was really good and really easy.

Do you have a recipe you want to share? Email me at slbower(at)gmail(dot)com, or leave me a comment below. I am always looking for new recipe ideas. Let me know if you try this one or you have a suggestion.
Did you miss out on a past recipes? Just click on the picture at the top of this post or in the right side bar and you can see them all. Give one a try tonight there are some good ones! Make sure to check back every Tuesday for a new recipe and don't forget to let me know if you try one and what spin you put on to make it your own!

Tickle Your Taste Buds Tuesday

Oven baked Chicken Breast

This is a very easy recipe I made up the other day. I had planned on making grilled chicken and a salad for dinner, before I left the house for the day I put 2 boneless skinless chicken breast in a baggie with some Greek dressing. Threw it in the fridge with intentions of grilling it for dinner.

That day happen to be a crazy down pour so this recipe was born.

2 boneless skinless chicken breast

1/4-3/4 cup Greek dressing or your favorite salad dressing

grated Parmesan cheese

pepper

Put dressing and chicken in a baggie (you can do this up to the night before) put in fridge

Heat oven to 350. Put chicken in a baking dish (I use the pampered chef round stone)

Bake for 30-45 min or until the chicken is 160 with a thermometer.

Sprinkle black pepper and Parmesan cheese on top and broil until the cheese is browned and crispy. Remove from the oven and let sit for a minute so the cheese will crisp a little.

I then sliced it up and served it over a spinach salad. Or you can serve it with......

Baked Cauliflower

Ingredients

1 large head of cauliflower, cut into 1 1/2 inch florets

1/3 cup extra virgin olive oil

2 1/2 Tbsp fresh lemon juice

1 1/2 tsp finely chopped rosemary leaves

1 1/4 tsp kosher salt

1/2 tsp cracked white pepper

1 1/2 tsp minceed garlic

Preheat the oven to 375 degrees.

In a large bowl, combine the cauliflower, olive oil, lemon juice, rosemary, salt, and white pepper.

Toss the mixture, making sure to coat the cauliflower evenly. Place in a baking stone.

Roast until tender and brown around the edges. Turn the cauliflower once or twice during cooking.

Cook for 30 to 35 minutes. During the last 5 minutes, stir the garlic into the cauliflower.

I have to thank my friend Debbie for this one she emailed it to me earlier this week and I am making it tonight for dinner. Let me know if you try it.

Do you have a recipe you want to share? Email me at slbower(at)gmail(dot)com, or leave me a comment below. I am always looking for new recipe ideas. Let me know if you try this one or you have a suggestion.Did you miss out on a past recipes? Just click on the picture at the top of this post or in the right side bar and you can see them all. Give one a try tonight there are some good ones! Make sure to check back every Tuesday for a new recipe and don't forget to let me know if you try one.

Tickle Your Taste Buds Tuesday X 2

Fresh Fruit Salad

As summer is coming to an end and school is beginning for some. We are taking in these last days of summer sunshine. BBQs with friends, and relax before the rush of the fall and holidays begin. I found this quick and easy recipe and changed it up with the fruit I like. It is perfect for an after school snack, a side dish for a BBQ, or just a yummy treat.

Remember you can change the fruit to what ever you like. This is just the fruit I used.

1 apple

1 pear

1 peach

1 kiwi

20 grapes

Cut up all the fruit in bite size pieces, and toss with lemon from half a lemon.

1/2 cup -1cup of low fat vanilla yogurt (depending on how much fruit you have)

honey (to taste)

Cinnamon

Mix together these 3 and pour the mixture over the fruit and toss.

It is so good. I hope you enjoy it has become a huge hit here at our house!

Ohh but wait there's more!

Spicy Ranch Pretzels

Since the first recipe was so easy I decided to do 2 in 1 day. I know you are super excited! This one is super easy too.

1 bag of pretzels (sometimes I use the no salt ones)

1 packet of ranch dip mix

1/2 cup of canola oil

1 tsp-1tbsp red pepper flakes

Dump the pretzels in a bowl with a lid. Pour on the oil and toss the pretzels, sprinkle the ranch, toss really good until they are all coated,sprinkle the pepper flakes, toss again.

Cover tightly and toss every now and then through out the day. Keep tossing over the next few days but you can start eating them as soon as they are all coated.

HINT they get HOTTER as they sit. So if at first they don't taste hot enough give them a day or so and they will be perfect.

These are yummy and easy and a great snack.

Do you have a recipe you want to share? Email me at slbower(at)gmail(dot)com, or leave me a comment below. I am always looking for new recipe ideas. Let me know if you try this one or you have a suggestion.
Did you miss out on a past recipes? Just click on the picture at the top of this post or in the right side bar and you can see them all. Give one a try tonight there are some good ones! Make sure to check back every Tuesday for a new recipe and don't forget to let me know if you try one.

Tickle Your Taste Buds Tuesday

Oven Baked Salmon

I made this recipe up myself. It is a favorite in our house. I made it last Saturday and gave it to Makayla for the first time and she loved it. After every bite she kept asking for more. I serve it with roasted garlic couscous and roasted asparagus. You have to try this one. It is easy and really yummy.

Serves 2-4 adults

1lb or so of Salmon with skin
2 green onion stalks
2 garlic cloves crushed
1-2 TBSP teriyaki

1-2 TBSP Dijon mustard
zest and juice from ½ an orange
salt and pepper
evoo

I cook my salmon in a pampered chef bar pan you can also use a cookie sheet

Drizzle a little evoo on the bar pan
rinse salmon and pat dry
put fish skin side down on the Bar pan
s&p the salmon

In a bowl

crush the garlic cloves
slice the green onions
zest and squeeze the orange
mix with the teriyaki and mustard
I add a little chopped up jalapeno if I have one
You can add any other spices you like. Curry is also good.
Whisk all of this together and pour over the salmon
bake for 30-45 minutes at 350 depending on the size of your fish.

We like ours a little rare. The whiter the fish becomes the more it is cooking.

After you take it out of the oven let it sit for 2-5 min and then slide off the skin and serve. Like I said above we serve it with couscous or rice and green beans or asparagus.

We always have left overs and I am not a fan of reheated fish so what do I do with the left overs. I make salmon spread. Depending on how much I have left I use about a half a block of the 1/3 less fat cream cheese and mix it with the salmon. I pull apart or "fork" the fish and mix it up like "chicken salad" . You can add avocado or extra green onions. Anything you think will be yummy in there.

I eat it with wheat thins or Ritz crackers. Whatever you have or whatever you like. You can also eat it in a sandwich. Hope you enjoy.

Do you have a recipe you want to share? Email me at slbower(at)gmail(dot)com, or leave me a comment below. I am always looking for new recipe ideas. Let me know if you try this one or you have a suggestion.
Did you miss out on a past recipes? Just click on the picture at the top of this post or in the right side bar and you can see them all. Give one a try tonight there are some good ones! Make sure to check back every Tuesday for a new recipe and don't forget to let me know if you try one.