Birthday Time!!! (Marshmallow Fondant Recipe)

My little bug turns 5 on Monday. I can't believe it. It seems like she's not supposed to be this big.

We had her party today and it was a total success! Well, unless you factor in the fact that my plan of having everything done the night before did NOT happen... AT ALL! I got all the cakes done literally 10 minutes before people started showing up!

She decided that for this party she wanted tacos and little mini cakes that said "eat me", like in Alice In Wonderland (her favorite movie).

So I started searching around for recipes. I knew I would need a lot of fondant and cakes that could withstand the weight of the fondant. Oh, and a good buttercream frosting recipe! For my fiance's daughters bday last year I used regular, nasty fondant... (But the cake turned out very pretty)

This time I wanted something that was going to taste better. So I decided to try Marshmallow Fondant! I have read many, many blog posts and articles about making MM fondant. In some people said it was soooo easy, but in others people said it was a big sticky mess. I was hoping for a smooth time... and I got it!

To start off I melted 16oz white mini marshmallows (use a good brand if you want a smooth result) with a couple of tablespoons of water by microwaving it in 30 second intervals until smooth. Then I dumped 3/4 of powdered sugar on top.
Next, I covered my working surface with crisco shortening (you will want to use crisco just because it will make it taste better in the end), and then coated my hands (backs, fronts, side, and in between fingers) with it as well. Trust me... do not skip this step because it feels gross... It well definitely be a big sticky mess if you don't.
Turn the MM/sugar out on the working surface and knead it for all your worth... It will seem like it's never going to turn into anything in the beginning, but it will start to come together pretty fast...

 

and just when you think it's never going to become solid.... 

 

Viola... you start having fondant consistency! 

 

Keep kneading it until it is smooth and... 

 

stretchy. You want it to where you can pull it... 

 

^^^ like this... without it breaking. 

 

so when it get to that point, form a ball with it and then wrap it in multiple layers of saran wrap... (I done 3)

 

Every thing I read said that at this point you should let it sit for a few hours, or if you're making it at night, then let it sit out for over night.

I let mine sit out about two hours and then I put it in the fridge. 

This is not something that you have to do. If you need to use it immediately then just make sure that there aren't any little bits of powdered sugar in it. You might need to add a few drops of water in order to get them all worked out.

In order to get it ready for the fridge you should unwrap it and cover it in a thick layer of crisco shortening. Then wrap it back up and place it in a ziploc bag, being sure to get as much air as possible out. 

MM fondant will store in the fridge for weeks! So take advantage of that fact and make it up a few days ahead. 

When I got up this morning and got it out to use I was immediately horrified because it was solid as a rock. All I could think was, "how the hell am I going to finish these cakes in time!" 

I took a deep breath and relaxed a little and then remember all the stuff I read about this being normal. I took it out of the bag (but left it wrapped) and tossed it in the microwave. I heated it in 10 second intervals for about 30 second total. Turning it over at each 10 second interval. When it was done it was nice and soft again. 

This stuff was amazing... I kneaded it  a few more times and it rolled out PERFECT! It cut smoothly, and not a single piece ripped... at all! 

The best part... 

it tasted amazing!!

I hope you all try this recipe! The cake was pretty awesome as well! The recipes for that and the buttercream frostings coming up next!!! 

Marshmallow Fondant

16 ounces white mini-marshmallows (use a good quality brand)

2 to 5 tablespoons water
2 pounds icing sugar
1/2 cup Crisco shortening (Use as much as you need)

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler. To microwave, place the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total.
Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands completely (palms, backs, and in between fingers), then grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.

Start kneading it and keep going until you get a firm, smooth, elastic fondant. You can add more powdered sugar to help it come together. If it seems dry, add some water, a drop at a time, and knead it in. It took me about 5-7 minutes to get it worked out.

Basil Chicken Pasta

I had a couple of chicken breasts left over from the night before, so I thought I would whip up a new pasta recipe! There's no such thing as too many pasta recipes! 

Basil Chicken Pasta

1lb chicken breasts, trimmed and cut into bite-sized pieces

2 T olive oil

1 medium onion, chopped 

2 cloves garlic, minced

¼ c balsamic vinegar

2 (14.5 oz) cans Italian style diced tomatoes

12-16 oz uncooked penne (use 12oz if you like a saucier pasta) 

2 T butter

¼ c chopped fresh basil

8 oz fresh mozzarella cut in ½ inch pieces 

Heat olive oil in a large skillet over medium heat; add chicken and onions. Cook until chicken is done.  Reduce heat to med-low and add garlic and balsamic vinegar. Stir to combine. Cook for a minute or two to let the flavors combine. Add tomatoes and their juices. Bring to a simmer and cook for 20 minutes, or until it has slightly thickened. 

Meanwhile, cook pasta according to package directions; drain and return to pot, adding butter. Stir to coat pasta. 

Add basil to tomato sauce and stir to combine. Combine pasta and sauce in a large bowl and toss to combine. Stir in mozzarella cheese and serve immediately. 

A Busy Cooking Day Planned

This year I've lucked out and managed to not have a single plan for Memorial Day, so I believe I'll spend the day in the kitchen. It's been a while since I've had an actual "cooking day". 

On the list for tomorrow... 

• no bake chocolate oatmeal cookies
• A big pot of pinto beans. Half will be put up in the freezer and the other half I'll use for... 
• Refried beans. I'm going to make up a bunch of bean and cheese burritos to put in the freezer for my boyfriend.
• A pot of black beans for the freezer. 
• I'm hoping to try out a new recipe for homemade poptarts. 
• And then I'm seriously thinking about trying to make some homemade samoas! (can you tell I've been craving cookies?)

Hopefully this will all work out the way I'm hoping! Wish me luck and be sure to stop back by to check out the recipes as I post them the next few days!  Have a Happy Memorial Day!

Simple Cheesy Macaroni and Tomatoes

This recipe is so incredibly quick and simple, and yet amazingly delicious. It is always a hit with my family!


Simple Cheesy Macaroni and Tomatoes

2 cups uncooked macaroni
2 cups shredded cheddar cheese
2 tablespoons butter
2 cans rotel tomatoes w/ green chilies

Cook macaroni according to package directions. Drain and add butter and cheese. Stir until all is melted. Add tomatoes and serve.

Teriyaki Chicken with White Sauce

As I have mentioned in the sparse posts before, I'm pregnant. With that being said, my morning all-day sickness has given me a total aversion to food. For a cook, this is not a good thing. So when I actually have a craving, I take full advantage.
For the past couple of weeks I have been really wanting some teriyaki chicken, but the problem with this is that I have to have the white sauce that they serve in all the Japanese restaurants. I had searched high and low for a recipe, and always came up empty handed.

Today was my lucky day! Google is my best friend!
(I'm sooo sorry that I don't have pictures. I fail)

Teriyaki Chicken with White Sauce

Chicken:

• 1 (10 oz) bottle of teriyaki marinade (I had a few bottles of Annies Naturals, organic teriyaki marinade left over) 
• 3-5 chicken breasts, cut up into bite sized pieces
• 1 medium onion coarsely chopped 
• 1 T Oil

White Sauce: 

• 1 1/4 cup mayo
• 1/4 cup water
• 1 t tomato paste
• 1 T melted butter
• 1/2 t garlic powder
• 1 t sugar
• 1/4 t paprika
• dash cayenne pepper

The night before cooking, place the chicken in a ziploc bag and/or bowl along with the marinade. Let sit in refrigerator overnight. Also, the night before cooking, mix all white sauce ingredients in a small bowl, cover, and chill overnight. (the sauce WILL NOT taste right if not allowed to sit.) Bring to room temp before serving. 

When ready to cook, place oil in a large skillet; Add onions and sauté till tender. Spoon chicken out of marinade, into skillet. Cook over medium high heat until chicken is cooked through (about 5- 10 minutes).

Top chicken with white sauce and serve. 

(this is really good served over rice) 

Ultimate Recipe Swap: Vegetables

I have been slacking. This pregnancy is kicking my butt. I have been so sick, and so sleepy ALL THE TIME! I had a minute that I felt normal, so I thought I would participate in this weeks Ultimate Recipe Swap. This weeks topic.... Vegetables! 

This is something I've been looking more into lately, as my fiance recently became a vegetarian! 

This is my favorite corn recipe. It's so easy, and so quick! 

Baked Corn

2 cans white shoepeg corn, do not drain

1 stick butter, melted

8 oz. cream cheese, softened

Jalapenos, chopped, opt. (I usually use 1 tsp. of the juice from a jar of peppers.)

Preheat oven to 350 degrees. Mix all ingredients together. Pour into an 8" square baking dish. Bake for 30 minutes.

Don't forget to stop by Life As Mom for more veggie recipes. 

Chicken Tacos... Not for Me...

Tonight I made these deliciously smelling, mouth watering, chicken tacos. I piled them high with fresh lettuce, tomatoes, sour cream... the works. I finally sat down to enjoy my hard work, took one bite, and ran to the bathroom! Apparently, due to my pregnancy, chicken is out, but I thought I would post the recipe. They apparently tasted fabulous to everyone but me! 

Chicken Tacos

1.5 lbs chicken tenders or breasts

1 packet taco seasoning

1/2 medium onion sliced

1 T butter

chili powder

cumin

garlic powder

tortillas (I use wheat) 

all the toppings... lettuce, tomatoes, sour cream, cheese, salsa

Place the chicken in a stock pot and cover with water. Add a couple of tablespoons of chili powder, cumin, and garlic powder ( I honestly didn't measure, I would guess about 2 T of each). Boil on high, until chicken is cooked through, about 20 minutes for tenders and 30-40 for breasts. Drain water and shred chicken. Melt butter in skillet and sauté onions until tender. Add chicken, taco seasoning, and 1/2 cup of water. Cook until well seasoned, and water is absorbed, about 10 minutes. Remove from heat and pile on the tortillas along with the toppings! 

Ultimate Recipe Swap: Beans and Lentils

I am not a big fan of beans... which happen to be this week's topic. I have slowly started trying different recipes that include beans. So far I haven't tried one I haven't liked! Last fall we hosted a baby shower for a friend of ours who happened to be vegetarian. She also happened to be craving beans at the time. 

Here is a recipe that was a total hit! 

Bean Salad

1 can black beans, drained and rinsed

1 can garbanzos and/or black-eyed peas (I use a can of each)

1 can shoepeg corn

2-3 stalks celery, diced

1/2 medium red onion, finely diced

1 small can sliced black olives, finely diced (my Pampered Chef chopper works great for this)

Fresh (chopped) or dried flat-leaf parsley to taste

Salt and pepper, to taste

1/2 c. cider vinegar (I use slightly more with 3 cans of beans instead of 2)

1/4 c. sugar

Splash of olive oil

Mix all ingredients through parsley.  Warm the vinegar and sugar till the sugar dissolves, then pour over other ingredients and mix.  Sprinkle with olive oil, salt & pepper and mix.  Chill till ready to serve.  This will last in the fridge for at least a week.

I have also posted recipes for my Quick Chili, and my Beef and Bean Casserole, which both have quite a bit of beans in them. 

Don't forget to stop by Life As Mom to see all the other recipes of the week!!

Pizza Casserole

I have searched for the perfect pizza casserole for years. It seemed like every one I tried didn't taste anything like actual pizza. 

Tonight I had planned on letting the boyfriend cook... which meant we were having spaghetti, but then his kiddo mentioned that she had eaten spaghetti the night before at her mother's house. So that was out! 

I went on the hunt for something quick and easy to make with the hamburger meat I had thawed out. That's when I decided to just make my own pizza casserole! Remember, this recipe is completely versatile. You can add or remove any toppings that you like or don't like on your pizza. Mix it up. Try black olives, green peppers, banana peppers, ham... the options are endless! 

Pizza Casserole

1 bag egg noodles

2 teaspoons Oil

1.5 pound Ground Beef

1 medium onion, finely chopped

4 T roasted red peppers (optional)

1 clove Garlic, finely chopped

1 teaspoon Dried Oregano (or a handful of fresh)

1 can tomatoes with green chilies

2 handfuls of pepperonies, cut in half

1 (14oz) jar of pizza sauce

1/2 jar of water

1 cup shredded Mozzarella Cheese

Preheat oven to 350 degrees.

Cook noodles according to package directions. Drain pasta and set aside.

Heat oil in skillet over medium heat. Saute beef, onion and garlic, until beef is no longer pink. Drain off fat. Stir in oregano, pizza sauce, water, pepperonies, and tomatoes. Simmer for 10 minutes over medium heat. Remove from heat; Add noodles and half of the Mozzarella cheese. Spoon into large baking dish and top with remaining Mozzarella cheese. Bake, uncovered, for 10 to 15 minutes, or until bubbly. 

Spicy Chicken Strips with Medium and Hot Wing Sauce

I was on a mission today. I was seriously craving Zaxby's chicken, but it can be pretty expensive. So I went Googling. After going through 10 pages of links, I realized that I was never going to find what I was looking for. I did, however, find a recipe for the chicken strips they served.

I eventually gave up and googled a couple of other things. I finally found the recipe for Buffalo Wild Wing's hot and mild sauces. They sounded promising, but needed a few tweaks to get the taste I was looking for. 

These recipes were so simple to make, but I warn you... you gotta like it hot! 

Zaxby's Breaded Chicken Fingers

8 boneless chicken breasts

2/3 cup crushed cornflakes (or crackers)

2/3 cup breadcrumbs

1/4 cup flour

1 1/4 cups grated Parmesan cheese

2 tbsp. dry parsley

1 1/4 tsp. garlic powder

1/4 tsp. pepper

3 eggs

1/2 cup milk

Remove skin from chicken breasts and cut 1 1/2 inch strips. Combine crumbs, flour, grated cheese, dry parsley, garlic and pepper. Beat eggs with milk. Dip each strip of chicken into egg mixture then into crumbs. Grease baking sheet and place chicken strips in single layers. Bake at 350ºF, for 20 minutes,turning half way through,  or deep fry. When fully cooked, dip each strip into sauce (recipe follows). Serve with ranch dressing or blue cheese dressing. 

Medium Wing Sauce

1 cup Frank's cayenne pepper sauce

2 tablespoons olive oil

1/4 cup butter, melted

1 teaspoon granulated sugar 

1/2 teaspoon cayenne pepper 

1/2 teaspoon garlic powder

1/2 teaspoon Worcestershire sauce

1/8 teaspoon coarse ground black pepper

2 T butter, melted

2 teaspoons water

2 teaspoons cornstarch

Hot Wing Sauce

1 cup Frank's cayenne pepper sauce

2 tablespoons olive oil

1/4 cup butter, melted

1 teaspoon granulated sugar

1 1/2 teaspoons cayenne pepper 

1/2 teaspoon garlic powder

1/2 teaspoon Worcestershire sauce 

1/8 teaspoon coarse ground black pepper

2 T butter, melted

2 teaspoons water

2 teaspoons cornstarch

Combine all ingredients except the 2 tablespoons of melted butter, water, and cornstarch for sauce of your choice in a small saucepan. Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes. Remove pan from heat and allow it to cool, uncovered, for 10 minutes.

While sauce cools, vigorously whisk the 2 tablespoons of melted butter with 2 teaspoons water in a medium bowl for about 2 minutes or color is pale yellow. Whisk in cornstarch until dissolved. Drizzle sauce mixture into butter mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent oil from separating. Cover sauce and chill until needed.

Makes 1 1/2 cups

Ultimate Recipe Swap: Root Veggies

This is my kind of recipe swap! We are potato-aholics in my house! We literally eat potatoes with almost every meal. Usually I just mash them with a little sour cream a lot of butter, and a pinch of salt and pepper. I am, however, a huge fan of potato salad, IF the potatoes are properly cooked. I've found that the best way to achieve the perfect doneness is to steam them. Here is my favorite potato salad recipe... 

Baby Red Potato Salad 

4 cups baby red potatoes, cut in small pieces

½ cup green bell pepper, finely diced

¼ cup red onion, finely diced

3 scallions, diced

1 tsp dijon mustard

1 tbsp extra virgin olive oil

1 tbsp red wine vinegar

1 tbsp reduced fat mayonnaise

salt and fresh pepper

Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool.

While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.

Tip: i steam the potatoes instead of boiling them. 

Servings: 6 • Size: ¾ cups • Time: 15 minutes • Calories: 108 • Points: 2 ww points

My other favorite way to use root veggies is in a yummy pot roast! Check out my recipe for Balsamic Roast with Potatoes and Carrots. It's super easy and oh so tasty! 

Don't forget to stop by 

 to check out what every one else is cooking! 

Ultimate Recipe Swap: Herbs and Spices

I have two favorite spices that I use all the time! One is Chili Powder. I usually buy the big thing of Tone's Chili Powder from Sam's Club, because so far it has been the best I've tasted. 

My other favorite spice is the All-Purpose Seasoning that is made by Simply Organic. I sprinkle a little of this one on EVERYTHING it seems!


Here is my recipe for Chili Rubbed Pork Chops! It's a favorite around my house. 


Chili Rubbed Pork Chops

1 ½ tbsp chili powder
1 tbsp brown sugar
2 tsp ground cumin
1 tsp garlic powder
2 tbsp Worcestershire sauce
20 oz lean boneless pork chop, four ½-inch thick chops

Preheat broiler and coat broiler pan with cooking spray.

In a small bowl, combine chili powder, sugar, cumin and garlic powder. Add Worcestershire sauce and stir until paste forms.

Rub paste onto both sides of each pork chop, place on prepared pan and broil 4 minutes on each side until inside is no longer pink.
Serves 4.
WW Points: 4 pt each

I also like to slice potatoes into wedges and toss them into a zip lock bag, along with a bunch of the All Purpose Seasoning and a couple of tablespoons of EVOO. Then bake at 350F for about 30 mins. Makes perfectly seasoned potato wedges! 


Don't forget to stop by Life As Mom to check out all the other yummy recipe for the week! 

Beef and Broccoli Lo Mein

I am a huge fan of Chinese food, but the crazy sweet boyfriend is not. Every once and a while I have to tell him to get over it or eat left overs because I want Chinese. Last Friday was one of those days.


Beef and Broccoli Lo Mein

• 1-1.5lb flank steak, cut into thin strips
• 5 teaspoons white sugar, divided
• 3 tablespoons rice wine vinegar
• 1/2 cup soy sauce, divided
• 1 1/4 cups beef broth
• 1 cup water, divided
• 1 tablespoon sesame oil (I use sesame chili oil)
• 1/2 teaspoon ground black pepper
• 2 tablespoons cornstarch
• 1 (12 ounce) package uncooked linguine pasta
• 1 tablespoon vegetable oil
• 2 tablespoons minced fresh ginger root
• 1 tablespoon minced garlic
• 4 c uncooked broccoli, chopped
• 6 green onions, sliced diagonally into 1/2 inch pieces

1. In a medium, non-reactive bowl, combine the steak with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the steak well. Cover and let marinate in the refrigerator for at least 1 hour.
2. In another medium bowl, combine the beef broth, ½ c water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
3. Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the steak and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
4. Add ½ c water to pan along with the green onions, ginger, garlic, and broccoli. Cook over medium/high heat until broccoli appears tender (about 5 minutes) Add the reserved sauce mixture and then the steak. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.

*A tip on the sauce: The last time I made this, I could not get my sauce to thicken. I ended up draining it off and boiling it over high heat. It thickened right up without the steak and veggies in the way.*

Beef and Bean Casserole

The other night time seemed to fly, and I was left at 7pm trying to figure out what to cook for dinner because the item on my meal plan would take too long. I had hamburger meat thawed out, so I thought some type of meat and potato casserole would be nice. Then every recipe I found said it had to cook for at least an hour. I was about to scrap the whole thing and make sammies. I eventually decided to just come up with my own casserole, and it turned out AMAZING!

Beef and Bean Casserole

1 1/2 lb ground beef or turkey
1 can baked beans, drained as much as possible
1 can tomatoes with green chilies, drained
1/2 onion, chopped
1 T minced garlic
2 T Worcestershire sauce
1 bag frozen, shredded hash browns
1 c shredded cheese

Preheat oven to 350F.
Brown the meat in a skillet with the onions and garlic, until no longer pink. Drain off any fat and put back in skillet with the beans, tomatoes, and Worcestershire sauce. Cook for 5 minutes on medium-high heat, stirring frequently. Meanwhile, spray a rectangular casserole dish with non-stick spray and layer the bottom with enough hash browns to cover it. When meat mixture is done, pour it over the hash browns. Add another layer of hash browns on top and sprinkle with cheese. Bake for about 30 minutes, or until hash browns on top are slightly crispy.

Lasagna Rolls

I have been really behind about posting my recipes. I have felt like I was coming down with something for about a week now. Not to mention it has been BEAUTIFUL here! Well, until today....

It's really nasty outside right now... boo! 

All well... On to the food! 

I found this recipe in The Best Casserole Cookbook Ever.

I have posted some recipes from it on here before. So far every one of them I have tried has turned out amazing! I cut the recipe in half because it originally made 20-24 servings, here's what I done.

Lasagna Rolls

1/4 C butter

1 large onions, chopped

1 cloves garlic, minced

3/4 lb extra-lean ground beef

1/2 lb ground turkey breast

1/2 c roasted red peppers, diced

1 C ricotta or cream style cottage cheese

1/2 C grated parmesan cheese

2 large egg yolks

3/4 t salt

¼ t ground nutmeg

½ T chopped fresh parsley

1 package (1 lb) lasagna noodles (I used whole wheat noodles)

1 1/2 lb mozzarella or Monterey jack cheese, sliced

White Sauce (recipe below)

Herbed Tomato Sauce (recipe below)

1. Preheat the oven to 375°.

2. In a large skillet, melt the butter over medium-high heat and add the onions, red peppers, and garlic. Sauté for 10 minutes, or until the onions are very tender. Add the ground meats and continue cooking, stirring often, until crumbly and no longer pink. 

Drain off the fat. Put the meat mixture in a large bowl and cool. Add the ricotta,

Yes, that is a huge thing of ricotta cheese! I put it in everything!

 parmesan cheese, egg yolks, salt, nutmeg, and parsley and mix well. 

3. Prepare the white sauce and herbed tomato sauce (recipe below.) Spoon half of each sauce into the bottom of a 9x13 inch pan. 

I was shocked that none were broken!

4. Cook the lasagna according to the package directions until al dente, or firm to the bite, and drain. Add the olive oil to the water and then drain the noodles. Lay them out flat on a work surface, side by side. 

5. Spoon an equal amount of filling over two-thirds of each noodle. 

Roll up each noodle, starting from the filled end. Stand the rolls close together in the sauced baking pans. 

Spoon the remaining herbed tomato sauce and white sauce over the rolls, and top with the mozzarella cheese. 

Bake uncovered, for about 45 minutes, or until heated through and the cheese is melted. 

I like my cheese a little crispy! 

White Sauce

Makes 5 Cups

4 T butter

1/3 C all-purpose flour

2 C hot milk

3 C hot homemade or prepared chicken broth

In a medium saucepan, melt the butter over medium heat and stir in the flour until smooth, Gradually whisk in the hot milk and chicken broth. Bring to a boil, reduce heat to low and cook at a simmer, whisking constantly, until thickened and smooth, Cool and refrigerate if not using right away.

 Herbed Tomato Sauce

Makes 5 Cups

3 T butter

¼ C chopped green onion (white and green parts)

2 cans (15 oz each) tomato sauce

1 C homemade or prepared chicken broth

1 t dried basil

½ t salt

In a large skillet, melt the butter. Add the green onion and sauté for 2 to 3 minutes, until soft. Add the tomato sauce, chicken broth, basil, and salt. Simmer, uncovered, for 30 minutes or until reduced and slightly thickened. Cool and refrigerate if not using right away. 

Ultimate Recipe Swap: Eggs

I love EGGS! Seriously, I could eat them for every meal... there are days that I do! We usually get about 3 dozen fresh EGGS at a time, and it will normally last us a week and a half to two weeks! Normally I just scramble them for burritos, or make yummy omelets with them. But here are a couple of my favorite EGG recipes!  Head over to Life As Mom to read more!

Mini Bacon and Cheese Quiches

prep: 15 min / cook: 20 min / total: 35 min

1 spray(s) cooking spray

36 item(s) wonton wrapper(s), 3 ½-inches square each

1 small onion(s), finely chopped

1 cup(s) fat-free EGG substitute**

1 ½ cup(s) fat-free evaporated milk

½ cup(s) low-fat shredded cheddar cheese

4 slice(s) cooked crisp turkey bacon, crumbled

* Preheat oven to 350ºF. Coat 36 miniature muffin cups with cooking spray.

* Gently press 1 wonton wrapper into each muffin cup allowing ends to extend above cups. Spray edges of wrappers with cooking spray; set aside.

* Meanwhile, in a small skillet, stir-fry onion over medium-high heat until tender, about 3 minutes. Remove from heat and set aside.

* In a large mixing bowl, whisk together EGG substitute, milk and cheese. Stir in bacon and onion until well combined. Fill each wonton wrapper with about 1 tablespoon of filling mixture.

* Bake until quiche mixture is set and edges of wrappers are lightly browned, about 20 minutes. 

POINTS® Value: 3

**You can use real EGGS, I've done it before. You will just have to disregard the points value**

Broccoli and Cheese Mini Egg Omelets

total: 25 min

4 cups broccoli florets

4 whole EGGS

1 cup EGG whites

¼ cup reduced fat cheddar

¼ cup good grated cheese like pecorino romano

1 tbs olive oil

salt and fresh pepper

cooking spray

Preheat oven to 350°. Steam broccoli with a little water for about 6-7 minutes.

When broccoli is cooked, mash into smaller pieces and add olive oil, salt and pepper. Mix well.

Spray cupcake tin with cooking spray and spoon broccoli mixture evenly into 9 tins.

In a medium bowl, beat EGG whites, EGGS, grated cheese, salt and pepper. Pour into the greased tins over broccoli until a little more than ¾ full. Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately. Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.

Sloppy Joe Turnovers

I had a lot of people comment on my meal plan, asking about the sloppy joe turnovers. I thought I would just go ahead and post it!

Sloppy Joe Turnovers

1 lb ground beef (or turkey)

1/4 cup chopped onion (or onion powder)

1/2 cup ketchup

1/4 cup sour cream (lite)

1/2 t salt

1/4 t garlic powder

10-oz can Hungry Jack Flaky Biscuits (10 biscuits)

Preheat oven to 375.Brown the ground beef and onion, drain. Add the ketchup, sour cream, salt and garlic powder, stir to combine. Roll out dough to 4 round. Place 1/4 cup (or so) meat mixture in center and fold over top. Seal edges firmly with fork. Bake 15 minutes.

Notes: I use ground turkey, light sour cream, and reduced fat  biscuits (when I can find them). Turn it into a casserole by using two  cans of refrigerated pizza dough. Press one can of dough into bottom of  casserole dish, spread meat mixture on top. Carefully lay the second  piece of dough on top and stretch to cover casserole. Pinch together any  tears. Bake at 375 for 20-25 minutes. Make sure center is done. If not,  cover with foil and put on bottom rack for another 5-10 minutes. Cut

 into squares.

 To freeze: Whenever I make this recipe I double the filling, and freeze  half of it. Then when ready, thaw the filling and make the individual  turnovers (or a casserole) with fresh dough. Also makes an excellent  pizza topping, with grated cheddar sprinkled on top.

Muffin tin variation: Grease muffin tins and press in biscuits. Fill  with 3-4 tablespoons meat. Top with cheese. Bake at 375 degrees for 12  minutes

Balsamic Roast with Potatoes and Carrots

Tonights dinner was awesome! I must admit though, my favorite part about pot roast is the potatoes! They're so yummy slathered in butter and a smidgen of steak sauce!

Balsamic Roast with Potatoes and Carrots

2-3 lb beef roast

3 large potatoes, peeled and quartered

6 carrots, peeled and cut in 2 inch pieces

1 lg onion, quartered

2 T oil

1/2 c balsamic vinegar

1/2 c Italian dressing

3 T Worcestershire sauce

2 cloves garlic, minced

1 T All purpose seasoning

salt and pepper to taste

Heat oil in a skillet over medium-high heat. Salt and pepper roast, then add to pan. Sear (brown) a couple of minutes on each side, just to keep it juicy. 

Meanwhile, place potatoes, carrots, and onions in the bottom of your slow cooker. Add roast (I usually have to cut mine up)

Combine remaining ingredients and pour over roast. Cook on low for 8 hours or high for 5. 

(It will turn out a lot more tender if you cook it on low)

FYI: For the all-purpose seasoning I use this.... 

It is by far, the best seasoning ever! I use it on everything!

Out of Control (Cheeseburger Pasta Recipe)

I am a woman obsessed!

                                          "Obsessed with what?" you ask!

GARDENING!!!!!

This is what my desk looks like! Craziness, pure craziness! On the up side though, I have managed to get a lot done. 

When it comes to gardening I am clueless! I was never blessed with a green thumb. I can just look at plants and they die. It's sad, I know! I have vowed to myself that I will follow through with this garden, and it will flourish... even if it kills me! 

So I plan. I plan every last detail! 

I've decided that Square Foot Gardening is the way to go for me. I had planned on ordering my boxes from the website, but now that I've seen how cheap it can be to buy the materials and build it myself, I believe I'll go that way! 

Now I'm making my list of what exactly I want to plant, and over at $5 Dinners I found FREE gardening planner printables! They have been a lifesaver!

In the midst of my garden crazy, I realized that the hamburger meat I had set out to thaw, hadn't thawed enough for me to make the cheeseburger sliders like I had planned! So it was back to the drawing board for dinner.... 

I ended up making Cheeseburger Pasta with corn and green beans! It was yummy. 

Cheeseburger Pasta

1 ½ c uncooked whole wheat penne pasta

¾ lb lean ground beef

2 T finely chopped onion

1 can (14.5 oz) no-salt-added diced tomatoes

2 T dill pickle relish

2 T prepared mustard

2 T ketchup

1 t steak seasoning (Montreal steak seasoning)

¼ t seasoned salt

¾ c shredded reduced-fat cheddar cheese

Chopped green onions, optional

    Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture.

    Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

    Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired. Yield: 4 servings. 

Nutrition Facts: 

One serving: 1-½ cups

Calories: 391, Fat:12 g, Saturated Fat: 6 g, Cholesterol: 57 mg, Sodium: 759 mg, Carbohydrate:43 g, Fiber:4 g, Protein: 28 g, 

Meal Plan Craziness and a fabulous lunch

My meal plan from last week, once again, went awry!

Friday, we ended up ordering pizza. Then last night I made spaghetti. Needless to say, this has not been the month for meal planning! I am usually really good at sticking to it.

Tonight we're having Cheeseburger Sliders and Homemade potato wedges! I'll post the recipe for that later tonight.

I had the most awesome lunch though. I have all this sandwich stuff in my fridge and I'm out of bread. Needless to say, I did not feel like going out in the rain to get it either. I ended up making southwestern chicken wraps! They were so good!

First, I chopped come onion and roasted red peppers. I tossed those in a skillet with the package of southwestern pre-cooked chicken and a little EVOO. 

Meanwhile, I heated my tortilla in the oven to make it soft! Then I topped it with lettuce, the chicken mixture, cheese, and ranch dressing!!!!

Horrible picture, but man, it was SOOOO good!