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

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

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!

Do you have a deep covered baker from Pampered Chef? NO! Why not? It is the best thing ever! I use mine all the time. I make the 30 minute chicken recipe at least once a week. Let me know if you need to order one, or you can just go here.
My sister sent me this recipe and I thought I would try it out, and share it with you.

Mexican Chicken “Lasagna”

A fun twist on lasagna starts with salsa and corn tortillas to create a quick microwave casserole.

Ingredients

¼cup lightly packed fresh cilantro leaves
1pkg (8 oz) cream cheese
2cups (8 oz) shredded Monterey Jack cheese, divided
1medium onion (about 2/3 cup chopped)
1can (28 oz) enchilada sauce
12(6-in.) corn tortillas
3cups diced or shredded cooked chicken You can use left over 30 minute chicken
Additional chopped fresh cilantro leaves (optional)

Chop cilantro
Microwave cream cheese for 30-45 seconds or until very soft. Put cream cheese. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well.
Chop onion set aside.
Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker.
Pour the remaining enchilada sauce into a bowl set aside.

To assemble lasagna

dip four tortillas into enchilada sauce in bowl arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas--spread
Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time.
Dip remaining four tortillas into sauce and arrange over second layer.
Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ½ cup Monterey Jack cheese.

Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares SERVE.

This recipe can be assembled up to one night in advance. Prepare through Step 2; cover and refrigerate.When ready to serve, let baker stand at room temperature 15 minutes. Microwave, covered, on HIGH 21-23 minutes or until hot. Proceed as recipe directs.

Are you thinking eww gross chicken in the microwave? Stop thinking that. This thing makes the best chicken and it doesn't taste at all like it came out of the microwave. Try it I dare you. It makes quick and easy meals in no time.

I hope you enjoy. Let me know if you make it and if you like it.
Do you have a suggestion or a recipe you would like me to post leave it in the comments or shoot me an email. slbower(at)gmail(dot)com. Don't worry I always give credit where credit is due.

Tickle Your Taste Buds Tuesday

Summer grilled Veggie Salad

Remember when I first started my blog and I had my recipes in the right side bar? I first posted this recipe there. I have since then gotten a few request for this recipe so I wanted to add it in so that if you want it later on you an click the icon that is now in the right side bar and it will be in the collection of recipes.

This is one of my favorites. There are a few steps but it’s really easy. You can serve it as a main dish just add some chicken or shrimp. Or as a side to your favorite meal.

1 bunch of asparagus
1 container of mushrooms
1 container of cherry or grape tomatoes
garlic
evoo
sugar
Salt and Pepper (S&P)
Favorite seasoning----I use Mrs. Dash and a Italian seasoning blend
Lettuce(I like to use spinach or mixed greens)
Goat cheese or your favorite soft white cheese
Sliced almonds

Dressing
Splash of white balsamic vinegar
Lemon Zest and juice
S&P
Green onions
Dijon mustard
Evoo

Cut the asparagus and mushrooms into bit size pieces toss in evoo, a little pepper, lemon zest and Mrs. Dash.
Lay evenly on a bar pan and and roast at 350 for about 15-20 min. You want the asparagus to still be crunchy but cooked through.
After they are cooked remove from pan and refrigerate.
Cut tomatoes in half length wise and toss with Italian seasonings, evoo, 3 cloves crushed garlic, (I like a lot of garlic) and salt & pepper and I sometimes add a little crushed red pepper. lay out evenly on the bar pan you already cooked the other veggies on. sprinkle with a small amount of sugar (it helps them caramelize)
Roast them at 350 until they burst. About 45 mins or so. You can stir them after about 30 mins. When they are done you can cool them as well but you can serve them warm also.

For the dressing you just whisk everything together.
Toss just the lettuce with the dressing then layer in the veggies and then the tomatoes.
Top with slices of goat cheese and sliced almonds.
This salad is really good to serve at a party and you can make everything ahead of time. If you are bringing it to a party, dress the lettuce and layers it all together once you get there.

This is one I made up 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.

Something New!

This week I started something new to help us stay on budget. One of our biggest expenses is the grocery store so I am trying to find ways to cut back on the bill. So this is what I am trying for a while....

PLANNING A MENU for the week, and only getting what I need for the recipes from the store...along with milk and eggs and the other essentials !

So this week I used these 2 cook books to get some ideas from:

These 2 cook books are from pampered chef I LOVE them because they have a picture to go with EVERY recipe (as all of there cook books do) so you know what you are getting into before you even start, and most recipes are VERY budget friendly. This week my menu is:

Monday: Blackened Fish Tacos

Tuesday: Chipotle Shrimp Scampi

Wednesday: ground beef Ground Turkey, broccoli, mac and cheese bake

Thursday: Cheesy Chicken Chilaquiles

Friday: BBQ Chicken salad pizza

I had a few things for some of these recipes like the standard oil, spices, and things like that, but most of the ingredients I bought today I spent $108.28...I did have 3 coupons though and I bought a few things not for the recipes like yogurt, lunch meat, and Buy 1 get 1 nuts and a few other things. So lets say all 5 recipes cost around $80.00.

That breaks down to $12.00-$16.00 a meal and since I always make enough for Steve to have lunch the next day that 4 portions at about $4.00 a person. Not to bad if I do say so my self.

Our normal weekly grocery bill is most of time close to $200.00 so I feel I cut down at least half.

I will also being doing a recipe review on 2-3 of the meals from this week and I am going to pick one of the recipes for Tickle your Taste buds Tuesday tomorrow. Any picks on which recipe you want me to post?

What are ways you cut back or save? Do you have a inexpensive recipe you want to share?

Leave a comment on this post with either a money saving tip or a budget friendly recipe before 10:00pm on Thursday night and you could win a Pampered Chef Cook book of your very own(i will let Steve randomly pick one entry)....but if you don't win and you still want one you can get 10% of your order if you mention my blog when you place your order with Jenn. (Just click her name to get to her website and all of her information is there. Be sure to CALL her to place your order if you order direct from the website you won't get the 10% off!)

Good Luck and Happy Saving!!!!!

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 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.

Name that recipe?!?!?!?!?

I was in the mood for something different for dinner tonight, so I combined 2 very yummy dishes and made my own recipe. I am not sure what to call it though. What do you think?

Here is the recipe!

1 bag of broccoli slaw

2 packages of ramen noodles but I only used 1 tonight and I will add more to the left overs

1 can each of: low sodium: Pinto Beans, Black beans, Garbanzo Beans, and corn

1 avocado cubed

1/2 each of a red and orange bell peppers cubed *optional or whatever color you have

green onions*optional

I used cashews but any kind of nut would be fine or you can leave them out but just make sure to add them on top as they get really soggy.

Dressing: 2 ramen noodle packets

juice from 1 lime

sesame oil about 1tsp

regular cooking oil I use smart balance about 2-3 TBS

spoonful of sugar

a couple TBS of vinegar (i used rice wine because I had it but you can use regular)

I didn't really measure I just poured in so use your best judgement.

Whisk all together until the sugar and seasoning packet are dissolved.

Dice and slice all the ingredients and toss together. pour over the dressing and toss again.

I let it sit for 5-10 minutes before I served it but if its going to be longer then that before you serve it I would wait to put the dressing on as the noodles get soggy.

And this is what it looked like!!!

Yummy huh? I thought so and so did Steve, Makayla, and my sister.

You could put your own twist on this salad. It is going to be perfect for summer BBQ's and friendly get togethers!

I wanted to add cilantro but the store was out of it. You could also add tomatoes, grilled chicken, any other kind of bean or veggie. You could even add red pepper flake to the dressing for a spicy touch. Or taco seasoning for a kick! Give it a try and let me know what you think and what you change.

But first lets give this salad a NAME!!!!

Name that recipe I dare you!!!!!

Tickle Your Taste Buds Tuesday

Like I have said in the past I always give credit where credit is due! I did not come up with this recipe on my own. Melissa decided to share it with me and return I decided to share with you.

This recipe is brought to you by.... Melissa!

Cookie Dough Dip

She does not use the pecans, but she does add a bit more brown sugar and powdered sugar. She just serves it in a dish with graham crackers and nilla wafers. YUM.


1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1/4 tsp vanilla extract
3/4 cup powdered sugar
2 TBL brown sugar
3/4 cup mini chocolate chips
3/4 cup finely chopped pecans
Graham crackers

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours.
Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour.
Just before serving, roll cheese ball in If you want pecans. Serve with graham crackers.

Doesn't that sound yummy? I can't wait to try it!

Do you have a recipe you want to share? Email me at slbower(at)gmail(dot)com. 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 all the past recipes? Just click on the picture at the top of this post and you can see them all. Give a try there are some good ones!

ENJOY!

Contest? Don't miss out

Guacamole

I made the best guacamole for lunch.

1 avocado smashed
1/2 lime juice
5 or so cherry tomatoes cut in half
small hand full of cilantro chopped finely
1/3 of a jalapeno chopped small
1 garlic clove pressed or crushed
salt to taste

Mix everything together and enjoy! If you plan on sharing I would double the recipe.
I eat it with sliced red pepper, pita chips, sugar snaps and hummus. What a yummy and healthy lunch or snack.

I have been posting recipes in my right side bar but you can't look back to see the past recipes so starting next week I will start posting the recipes in the blog so you can look them up if you need them later. I want a fun name for the recipe post. This is where YOU come in. Leave me a comment on what I should name recipe day. I will post a new recipe every week but I haven't decided what day so be creative with the day of the week, the subject, everything.

Do you know how to leave a comment? Right below this post it says COMMENTS in blue. Click it and it will take you to a new screen. Type your message and hit post comment. If you don't have a google account you can send it from anonymous just remember to leave your name in the comment so I know who you are if you are the winner. I will receive it. There might will be a prize involved so make sure to send in your ideas by Wednesday the 20th. I will announce the winner Thursday night along with the prize!

Tickle Your Taste Buds Tuesday

Chicken Wings

This recipe is brought to you by my wonderful husband Steve!

This is easy and yummy.

Ingredients

1 package of chicken wings (or as many as you need to feed your hungry eaters)

Salt and Pepper

Your favorite Chicken wing sauce we use Frank's

Directions

Heat the over to 350. Lay out chicken wings and drums on a bar pan or cookie sheet and sprinkle them with salt and pepper.

Bake until almost cooked through. It takes 30-45 minutes depending on the amount of chicken and the size of the wings.

Heat the BBQ to a med heat.

Remove the chicken from oven and put the wings in a bowl and toss with wing sauce. Coat pretty liberally.

Put the chicken wings on the hot grill to finish cooking and crisp up the skin. About 10-15 minutes. When they are done, put the chicken back in the bowl and toss again. We like our wings spicy so we toss again, if you don't like them too hot then skip this step and just serve.

After you toss the 2nd time they are ready to serve. We cut up celery and serve them with blue cheese for Steve and Ranch for me! These are super easy and so good.

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

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

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.

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!!

Tickle Your Taste Buds Tuesday

Veggie Stuffed Peppers

You can serve this as a meal or a side dish but 1 pepper each was more then enough for Steve and I.
I only made 2 peppers and baked the rest of the stuffing in a dish but you could stuff up to 4 peppers with the stuffing mix.

2-4 Green Bell Peppers
1 box of stove top stuffing I use the low sodium chicken flavor
1 med onion chopped
3-4 stalks of celery chopped
3 cloves of garlic minced
½ of a pack of button mushrooms stemmed and chopped
seasonings of your choice….I used black pepper, a pinch of old bay, thyme, and poultry seasoning. Season as much as you like.( I never measure my spices and seasoning)
Chicken broth

Sauté onions until soft add mined garlic and chopped celery cook about 5 minutes then add in mushrooms, add in seasoning and cook until all the veggies are soft.

In a large bowl mix cooked veggies with stove top stuffing add chicken broth until the stuffing is very moist, almost a little to wet
I made my stuffing during Makayla’s nap time and stored it in the fridge until I was ready to cook dinner.

Slice the top off of the peppers and remove the ribs and seeds rinse.

Stuff peppers with stuffing. Place in a baking stone with a rim or whatever you bake stuff in. Add water to the bottom of the pan. Enough to cover the bottom. Place peppers in the water.

Cook in a 350 degree oven or about an hour. Just keep an eye that the peppers don’t fall over. You will know when the peppers are done they get soft.

HINT*** you can slice a tiny bit off the bottom of the pepper if you can’t get them to stand up. If you are going to make the stuffing and put in the fridge add more chicken broth. If you think the stuffing is too moist you can always add in extra bread crumbs or crushed crackers

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

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

Minestrone Soup

Are you on Pintrest??? The most addictive thing ever? I keep finding yummy recipes and ideas and I keep pinning them to my boards and don't look back…well this week I looked back. I made my entire breakfast and dinner menu from Pintrest recipes.  This is the first one and WOW it is amazing. 

This is not the original recipe I changed mine a bit you can get the original here  she has so many AMAZING recipes I am sure you will enjoy! 

Crock Pot Minestrone Soup 

(I made mine on the stove top not in the crock pot)

Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1 1/2 cups • Old Points: 4 • Points+: 5
Calories: 215.7 • Fat: 0.7 g • Protein: 8.7 g • Carb: 42.0 g • Fiber: 6.7 g   

this info is for the original recipe….I didn't use the pasta but I added turkey meat balls

This is my version of the ingredient list

• 1/2 onion, chopped
• 3 carrots, chopped
• 3 celery stalk, chopped
• 2 garlic cloves, minced
• 1 (28 oz) can diced tomatoes drained
• 2 (15 oz) can white beans, drained, rinsed (cannellini & navy)
•  fat free chicken broth 
• 1 oz chunk of good Parmesan cheese rind
• 2 tbsp chopped fresh basil
• 1/4 cup chopped fresh Italian parsley leaves
• salt and fresh pepper
• 2 medium zucchini, chopped
• 1 medium yellow squash chopped
• 1 bunch of swiss chard
• mini turkey meat balls
• cooked pasta (I did not use pasta)
• extra parmesan cheese to top (extra pts)

Rinse and drain beans and tomatoes

(I did not use the crock pot I just cooked it on the stove but you can do either way. Just save the meat balls and zucchini and squash until the end either way.) 

 On the stove top…. combine broth, tomatoes,  beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper and let cook for about 45 minutes. Chop and stir in the swiss chard, about 10-15 minutes before you are ready to eat drop in the uncooked meat balls and let simmer (try not to stir to much it will break up the meat balls, then chop and stir in the zucchini and squash. Just push them down into the soup try not to stir.  The squash doesn't take long only about 5 min.  Then serve with shaved parm on top.

In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours. Forty minutes before the soup is done cooking, add zucchini and swiss chard. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove parmesan rind and season to taste with salt and black pepper.Ladle soup into bowls and top with extra parmesan cheese.


This may be one of the best things I have ever made! Its so hearty yet low in fat and calories. Make ate a big bowl and asked for more!!!  Hope you enjoy!