Tag Archives: easy

New Yummy Recipe

Posted on 09. Dec, 2013 in Food

Today was a happy day at dinner time! A new recipe that was renovated from an old midwestern recipe.  Twice Baked Potatoes has a new look.  (more…)

Help, I need a tasty lunch.

Posted on 29. Aug, 2013 in Food

Here is an easy and yummy lunch that will make you feel fabulous!

Toast a sandwich thin top with egg whites, grilled onions and sautéed spinach. The only thing I was missing was tomato and feta! It was YUM!

Egg white lunch

Light Summer Salad

Posted on 29. Aug, 2013 in Food

Summer isn’t over yet, so keep on making those fun salads. Here is a new one I concocted: Quinoa Cucumber Salad.  (more…)

Protein Protein Protein

Posted on 25. Jun, 2013 in Food

Avocado Deviled Eggs

three ingredient sides

Want a side dish that packs protein and healthy fats, try these deviled eggs. But to cut down on the cholesterol and saturated fat, replace half of the egg yolks with mashed avocado and Greek yogurt before piping them back into the middle of the hardboiled egg whites. (Sprinkle with paprika if desired.)

Meatless Casserole loved by ALL

Posted on 28. May, 2013 in Food

This dish took 1st prize at the family BBQ! Everyone seemed to love it, and it is so easy and inexpensive to make. This would be a perfect dish for a BBQ at home (it would be hard to keep it at a safe temperature if you didn’t have an oven) or for a light lunch or dinner. (more…)

Easy DIY Firepit

Posted on 28. May, 2013 in Fun

Who wouldn’t love to have a firepit in their backyard. Here is one so easy, it can literally take you one afternoon. Check it out, click here.

20 Min Dinner, Baked Ziti

Posted on 28. Mar, 2013 in Food

Around our launchpad, we are either eating dinner at 5:00 pm to get to all our sports and activities or at 8:00 pm. Either way, we are always looking for quick, healthy and yummy dinners. Check this one out: Easy Baked Ziti with Tomatos, Spinach and (possibly) meatballs!  (more…)

Cuban Picadillo in the Crock Pot

Posted on 30. Jan, 2013 in Food

Picadillo, a flavorful Cuban dish made with ground beef (or turkey) and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices is one of my family’s favorite weeknight meals.  Trust me on this one, if you want a recipe the whole family will love, this is it! It’s inexpensive, kid-friendly, freezer friendly and gluten-free. It‘s even better since the lean beef cooks longer and becomes very tender the longer it simmers.  This makes a lot, so you’ll get several meals out of it. We serve it over brown rice or quinoa.

Anytime you use ground beef in the crock pot, you’ll need to brown it first on the stove. Since the skillet is already out, I threw the onions, peppers and garlic in with the meat to let the flavors bloom.

If you want to prep this the night before, the meat is fully cooked, so you can add all the ingredients into the crock pot, then refrigerate. The next morning plug it in and go to work, or go on with your day. When you come home, you’ll just have to make some rice and a salad and dinner is ready!

By the way, lean beef is the meat of choice for this dish in my house, but you can also use lean bison or ground turkey if desired. Raisins are commonly added to this dish, but we prefer this without.

 Slow Cooker Picadillo

Servings: 11 • Size: 1/2 cup • Old Points: 4 pts • Weight Watchers Points+: 4 pts

Calories: 170 • Fat: 7 g • Protein: 22.5 g • Carb: 4.5 g • Fiber: 1 g • Sugar: 1.5 g

Sodium: 237 mg (without the salt)

Ingredients:

2 1/2 lbs 93% lean ground beef (or turkey)

1 cup minced onion

1 cup diced red bell peppers

3 cloves garlic, minced

1/4 cup minced cilantro

1 small tomato, diced

8 oz can tomato sauce

1/4 cup alcaparrado (manzanilla olives, pimientos, capers) or green olives

1 1/2 tsp ground cumin

1/4 tsp garlic powder

2 bay leaves

kosher salt and fresh pepper, to taste

Directions:

Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.

Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.

Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. After it’s ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices]. Discard the bay leaves and serve over brown rice.

Makes about 5 3/4 cups.

 

RockIt Mom’s Healthier Chicken Pot Pie

Posted on 09. Oct, 2012 in Food

Chicken Pot Pie was requested yesterday by RockIt Son. I could not imagine making one of those 5,000 calories dinner. So I started working on it and improvised here and there.  I would post pictures of it, but the family loved it and ate it so fast, I barely got any!  Even the carnivore loving – “don’t feed me health food” RockIt Hubby loved it!  (more…)

Is it fall yet? Time for some pumpkin related foods!

Posted on 16. Sep, 2012 in Food

Pumpkin Zucchini Bread ~Bring on fall!!

This bread tastes amazing- it’s super moist and has the perfect amount of pumpkin in it.

 INGREDIENTS

3 eggs, lightly beaten (2 egg whites & 1 egg)

1 cup sugar (1/2 cup of sugar & 1/2 cup of truvia)

1 cup brown sugar

1 cup canned pumpkin

1 cup butter, melted (or 1 cup oil or 1/2 cup oil and 1/2 cup applesauce)

1 tablespoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1-2 cups shredded zucchini

1 cup chopped walnuts (optional)

DIRECTIONS

In a bowl, combine eggs and sugar. Add pumpkin, butter (or oil/applesauce) and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. loaf pans. Bake at 350° for 45-55 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack. Yield: 2 loaves.

Thanks to Six Sisters Stuff, they keep providing yummy recipes and I just keep tweaking them for my preferences.