Tuesday, February 24, 2009

Lemon-Poppy Seed Waffles

Don't these waffles look so refreshing and delightful? Well they certainly are! I'm a big fan of anything with poppy seeds in it and anything lemon, so to me this is the perfect waffle! I got the recipe from Betty Crocker. The good thing about these is you can make them totally healthy by using the Fiber One mix and by topping with fat-free yogurt instead of butter and sugary syrup or jam. And of course the fresh fruit will make it feel like it's Spring! (anyone else have spring fever?)

2 c Fiber One Complete pancake mix (or any other mix)
2 T sugar
1 T poppy seeds
1 c cold water
1 T grated lemon peel
1/4 c FRESH lemon juice
2 containers (6 oz. ea.)Yoplait light fat-free lemon cream pie or very vanilla yogurt
Fresh fruit--berries, peaches, anything!

-Heat waffle maker.
-In medium bowl mix first 6 ingredients with wire whisk until smooth.
-Spray waffle maker with Pam and pour batter onto center. Bake about 5 minutes or until steaming stops.
-Serve waffles topped with yogurt and fruit.
-Makes 8 (4-inch) waffles

Tuesday, February 17, 2009

Chicken Tostada Salad

This is a light and delicious meal! I got it from Dan's grocery. They have girls cook up stuff in the back and give out samples and have the recipes and all the ingredients there for you to buy. This is really simple, quick and fresh. The refrigerated chicken is only OK. I would prefer to cook my own, but these days, I'm not up to it. Maybe in a few months. Or maybe there's a better brand??? You could add refried beans to make it heartier and I thought avocados, and cilantro would be good, too.

4 cups shredded lettuce
1 med tomato, cut into wedges (I used more and diced)
1/2 cup ranch dressing
1/4 sliced olives
2 T taco sauce
4 tostada shells
2 pkgs (6 oz each) refrigerated chicken strips (Tyson, it's by the bacon and lunchmeat)
1/2 cup shredded Mexican cheese blend

In a large bowl, combine the first 5 ingredients. Divide among the shells. Top with chicken; sprinkle with cheese. I added some more taco sauce on the top of mine.) I am looking forward to having this for lunch tomorrow! It hit the spot after being sick ALL day today.

Friday, February 13, 2009

Chocolate & Peanut Butter Hearts (Sunday Baker)

Oh my heavens! You have to go over to Sunday Baker and see this recipe! It looks so amazingly scrumptious!!! I'm really tempted to make these for Valentine's. Sunday Baker always has the best looking recipes--I'm glad to have found it!

Thursday, February 12, 2009

Chili Con Carne

This recipe is from my staple Pillsbury Cookbook. It never steers me wrong. I scored the book at a yard sale when I was living in Logan. I have been making this for many years. I'll give you my adaptations, too. It is just a simple chili recipe, but it is sooo gooood! I made it last night, and Chris said it was the best yet. (Wish I knew what I did!) This usually feeds my family of 5 for 2 nights, plus lunch for me.

1# hamburger
1/2 c chopped onion
3/4 c water
1/2 c chopped green pepper (I almost never use this cuz I don't have them on hand much)
3 t chili powder
1/2 t salt
1/4 t pepper
1/4 t hot pepper sauce
1-2 cloves garlic (I use 2)
28 oz can tomatoes, undiluted, cut up (we don't like chunks, so I blend them up)
1 can tomato soup
6 oz tomato paste
4 oz green chiles, undrained (I use 2 of these or a 7 oz, whatever I have)
1-2 T sugar, to taste (the recipe didn't call for this, but I like a sweeter chili)
15 oz can kidney beans, undrained

In medium skillet, brown hamburger with onion; drain. (I just cook burger in pot, to save dishes!) In large saucepan, combine beef mixture and remaining ingredients except kidney beans. Bring to a boil. Reduce heat; cover and simmer 1 1/2 to 2 hrs, stirring occasionally. Stir in kidney beans; simmer until thoroughly heated. Garnish with cheese if desired.

For use in slow cooker, proceed as directed above and cook on low setting for 5-6 hours. Add kidney beans and heat thoroughly. (I've never done the crock pot)

Thursday, February 5, 2009

Banana Crumb Muffins

Another great recipe from Allrecipes. I get tired of making the same old banana bread with my old bananas so I made muffins instead. My family said they were really good, better than banana bread, so I think I may do this from now on with over-ripe bananas. The crumb topping makes them extra yummy from the little smidgen that I tasted (these aren't exactly a low-carb food).

1 1/2 c flour (can use some wheat if you want to be more healthy)
1 t baking soda
1 t baking powder
1/2 t salt
3 bananas, mashed
3/4 c sugar
1 t cinnamon
1 egg, lightly beaten
1/3 c melted butter (I used oil)

1/3 c brown sugar
2 T flour
1/8 t cinnamon
1 T butter (cold is fine)

-Mix dry ingredients together; mix wet ingredients together; then mix dry into wet just until combined. Spoon into paper liners or greased muffin tin about 3/4 full.

-Mix topping ingredients until resembles cornmeal. Sprinkle generously on top of muffins. This makes plenty of topping for 12. You may even be able to get a few more muffins.

-Bake 375 for 18-20 minutes (I did 18) or until toothpick comes out clean.

-These get more moist the longer they sit. Recipe makes 12 but you may be able to get more than that.

Monday, February 2, 2009

Hunter's Hero (meatball sub) from Guy Fieri

These were an awesome superbowl food! I was impressed with myself.
2 T olive oil
1/2 red onion, chopped
1 red bell pepper, chopped
5 cloves garlic, pressed
1/2 cup milk
3/4 cup bread crumbs (I used 2-3 slices of white bread & tore them up)
1 lb. ground beef
1 lb. ground pork sausage
2 tsp dried oregano
1 tsp red pepper flakes (I used just a pinch!)
1/2 tsp salt
1/2 tsp pepper
1 egg, beaten
7 hoagie rolls
marinara sauce
slices of mozzarella
1/4 cup parmesan
Heat 1 T oil in large skillet over med. heat. Cook onion, bell pepper and garlic till tender, 5 mins. In bowl, pour milk over bread crumbs and stir till milk is absorbed. Add sauteed veggies, beef, pork sausage, oregano, red pepper flakes, salt, pepper and egg. Mix well. In same skillet used for veggies, heat remaining oil over med.heat. Form large meatballs, and drop into hot skillet. Brown on all sides and cook thoroughly, till juices are clear and meat is no longer pink. (This takes some patience.) On each hoagie roll, place 4 big meatballs, pour some marinara sauce (1/4 cup), couple slices of mozzarella, and sprinkle with parmesan. Put on cookie sheet and Broil in oven till toasty and melty. Enjoy!!