Saturday, June 29, 2013
I fell in love with these :) If ground beef wasn't so much cheaper, I would use ground chicken for everything!!
Ingredients for Burger:
1 lb. Ground chicken
1 tbsp. minced garlic
1 tbsp. chives, chopped
1/2 cup grated cheddar
2 tbsp. stone ground mustard
In a mixing bowl, combine all ingredients and mix well.
Form into patties.
Place on george forman and grill until well done!
1/2 C Stone Ground Mustard
1/4 C honey
Stir ingredients until combined
Serve hamburger on a bed of spinach (and jalapenos if you like heat like I do!).
Top with cheese, bacon, and honey mustard sauce.
Serve with sweet potato fries.
Thursday, June 20, 2013
I never though I was a big carb person- other than pasta- until I started a low carb diet. It sort of just slapped me in the face. One of my favorite things is crescent rolls. Last year (probably where the extra 20 lbs came from), I really became obsessed with these little things. It was definitely a staple for the last year. I have a million recipes that I could share with these little delicious things, but I could only find 2 different pictures, so I will share two instead of a million.
Stuffed Pizza Rolls
These are super, super easy!!! Perfect party food or a quick dinner! They are also kid friendly!
1 Roll of Crescent Rolls
4 Mozzerella (or cheese of your choice) String Cheese Sticks
Pepperoni (I used the really big ones)
Marinara Sauce (or ranch)
Roll out the crescent rolls. Place pepperoni on each roll. Cut cheese stick in half. Place a piece on top of pepperoni. Roll crescent roll up.
Bake for 8 minutes on 350. Dip in sauce!
Buffalo Chicken Roll Up
4 Grilled Chicken tenderloins, cut into pieces
1/4 cup of buffalo sauce, plus 2 tbsp.
1/2 cup sour cream
ranch seasoning packet (1/2 of it)
1/2 cup shredded mozzarella cheese
1 roll of the crescent roll sheets
Put chicken and buffalo sauce in a bowl, and let the chicken absorb the sauce.
In a bowl, mix 2 tbsp of of buffalo sauce with ranch mix and sour cream.
Spread over the unrolled crescent roll sheet.
Place chicken over sour cream mix.
Top with shredded cheese.
Carefully roll the log.
Bake on 350 for 18-20 minutes.
Sunday, June 16, 2013
Time for Meal Planning Monday again!
I didn't get around to cooking the honey mustard crockpot chicken saturday evening since the fam was coming to Clinton yesterday for hibachi, so I put it in last night for this week! I really did some digging this week to find recipes to eat honey mustard chicken with all week. I think I was pretty successful! Just for your information... I am very obsessed with several things lately.... honey mustard, caesar salad dressing, and all things laughing cow cheese. I try not to eat them everyday, but sometimes, I do. This week, they are taking over my menu :)
Honey Mustard CrockPot Chicken....(smelllllllls WONDERFUL), sweet potato with a cinnamon laughing cow cream cheese, and a side caesar salad.
Honey Mustard Chicken Pizza :) There isn't a link for this one, but I am going to use wheat flatbread that I have, a little honey mustard for the sauce, some shredded chicken from Monday, and i'll use some of my laughing cow swiss cheese and shredded mozzarella on top! I'll top it will some crumbled bacon and some fresh basil from my garden! My stomach is really growling now!!!!
Chopped Chicken Caesar Salad... I'll take some spinach, lettuce, boiled egg, bacon, parmesan cheese, and chicken, and chop it up and toss it in caesar dressing. It's my quick and easy go-to meal these days!
Honey Mustard Chicken Pasta
I'll change the bowties to wheat pasta, remove the peas, and make some other minor adjustments for this yummmmmmo looking meal!!!
Club Wraps....to wrap up the end of the chicken! I'm going to put these on the George Forman to make mock paninis to go with my Low Carb Chips and Dip :)
Saturday- eggs, a sandwich, something easy. I have two party invitations, so I'll be out.
I have pork in the freezer, so I'm thinking about these little babies.... I just need to go get some peaches.... of course they'd have to be on my george, so they would be as good, but this is just yelling summer sunday lunch!
Please notice that I finally figured out how to embed a pin correctly.... at least I think I did!!! :)
Monday, June 10, 2013
Shake Recipe for the day (PB&J shake)
8 oz. almond milk
1 scoop of lean
1 oz. global superblend fruit juice
1 tbsp. PB2
Tuesday- Breakfast for dinner
Low carb/ Protein waffles (recipe will be on weight loss wednesday)
Wednesday- Leftover chili with Quinoa from Sunday
Thursday- BBQ Bacon Cheeseburger and Brussel Sprout Skillet from Words & Whisks Blog... I found this recipe under the Low Carb section on The Tasty Kitchen Blog!! I'm pretty excited about this recipe. I recently tried brussel sprouts and the aren't that bad... this should make them AMAZING!!
Friday- Either Leftover chili or Brussel Sprout Skillet
Saturday- Paleo Tilapia from last week because I never cooked it, or hibachi with the family for my dad's birthday/father's day!
I am seriously sooooooooo excited about this! I am sooooo obsessed with honey mustard. I bought a whole chicken a few weeks ago, and it's been in my freezer. I plan on eating this for Sunday lunch with a strawberry spinach salad and some corn!! Then, I plan on using the leftover chicken during the week for salads, chicken pizza, a maybe a past dish!
Thursday, April 15, 2010
What a week?! Started off sick on Monday and have been suffering from insomnia since. The effects of insomnia have officially sunken in today, however. By 9 a.m. this morning, I thought 3:30 would never come. It was the longest, sleepiest day that I can remember having at school. This may have been caused from my marathon shopping trip to Walmart last night for the mother- daughter brunch on Saturday. Imagine buying 15 pineapples, tons of grapes, 10 cartons of strawberries, watermelons, melons, and 8 cantaloups, amongst other groceries for the brunch portion of the morning. I had a good helper with me,though, so I didn't have to do the loading and unloading all by myself. I will blog more about that after Saturday.
Tonight was my night to cook and I found several recipes this week that I wanted to try, so I managed to pick just one. I decided on Fiesta Chicken with a pepperjack dipping sauce. It was sooooo yummy. The link you may have just noticed is the basic recipe, however, i managed to change it to my likings-which you will see below. With the chicken, I paired loaded mashed potatoes, roasted corn on the cob, and blueberry lime-aid. YUMMO : - )
Fiesta Chicken and Dipping Sauce
1 pack of boneless chicken strips
1 packet of taco seasoning
1/4 cup of flour
1 stick of butter
1 bag of crushed tortilla chips
2 tbs of butter
1 shallot, minced
2 cloves of garlic, minced
3 tbs. of flour
12 oz. of heavy cream
1 block of shredded pepper jack cheese
Preheat oven to 375 degrees. Line baking sheet with foil.
In a bowl, mix taco mix and flour. Melt butter in a separate bowl.
Coat each chicken strip in flour mixture.
Coat flour covered chicken in butter.
Coat butter covered chicken in chips.
Place on baking sheet and bake for 30 -40 minutes. Flip tenders after 15 minutes.
In a small saucepan, cook shallot and garlic in butter until soft.
Add flour and stir until you see a light brown color - a roux.
Add cream and stir until sauce begins to thicken.
Add cheese and stir until you have a bubbly cheese sauce.
Loaded Mashed Potatoes
1 3 lb. bag of red potatoes, chopped in quarters
1 stick of butter
1 8 oz. tub of sour cream
1 bag of shredded cheese
1 clove of garlic, minced
1 packet of ranch mix
bacon bits - real or fake is up to you.
chopped green onion
splash of milk - if needed
Boil potatoes in salted water (i like the skins on, but that is up to you).
Drain and return to pot.
Add garlic and mash potatoes, leaving them a little chunky.
Add butter, sour cream, and ranch packet.
Add a splash of milk if your potatoes are still really thick and hard to stir.
Fold in 2/3 of the cheese, bacon bits, salt, pepper, and green onion.
Serve alongside your favorite dish.
Add remaining cheese, bacon, and onion for garnish.
Roasted Corn on the Cob
This may be one of the easiest, best tasting, summer dishes that I make!! Nothing reminds me more of summer that roasted corn.
Corn on the Cob
3 tbs. of olive oil
a dollop of butter for each ear.
Place corn on a cookie sheet.
Drizzle with oil.
Place a dollop of butter on each ear.
Sprinkle with salt.
Place in oven and bake for 20 -30 minutes or until golden brown.
Serve with butter and a little more salt.
Blueberry Lime- Aid
Another one of my most favorite things in the entire world - lime-aid!! LOVE all sorts of lime-aid!!!! I have made this all sorts of ways, but I will give you the easiest recipe!
1 bag of frozen blueberries
2 containers of frozen lime-aid concentrate
1/4 cup of sugar
Mix each can of lime-aid with 2 cans of water ( 4 cans of water total).
Add sugar and mix well.
Add bag of blueberries (including any juice that may have been created). - also i like mine still a little frozen so I can use them as ice.
Mix and serve over ice.
So that was a little long, sorry. I have a bad habit of forgetting about school on Fridays. It would be nice if they would just cancel school on Fridays, but that will never happen so I should just stop wishing.