Pineapple Teryaki Chicken

I like this meal because it's easy and healthy and can be made pretty quick. (easy to double recipe as well for more)

*2 chicken breasts- pounded thin
*1 can crushed pineapple (not the small jar, the reg size jar)
*1 cup yoshida's gourmet sauce

1) Drian the juice from the pineapple into a bowl. Place the crushed pineapple back in fridge.  In zip lock gallon bag, put in chicken breasts, 3/4 of the yoshida's sauce and the drained pineapple juice from bowl. Marinate chicken as long as you can. I usually do 4-8 hours.

2) You can either bake or grill the chicken...

Bake: I like to line a glass baking pan with tinfoil... makes for easier clean up. pour in the remaining 1/4 yoshida's sauce, 1/4 of the pineapple and place the chicken in pan. Bake at 375 for 30 mins. Place remaining pineapple on top of the chicken breasts and cook an additional 10-15 mins.

Grill: Grill chicken until done, using the remaining yoshida's to keep moist while grilling.  Warm up the crushed pineapple either over stove top or in microwave (or on grill on tin foil). Serve on top of the grilled chicken breasts.


**Serve over sticky rice and sauteed veggies and a type of stir fry or serve along side roasted potatoes and steamed broccoli for a healthy, easy meal. We make this often!

Grilled with side of steamed broccoli and green beans and roasted carrots and sweet potatoes.  I typically put on more of the crushed pineapple.

I buy my Yoshida's at Costco. They have it for the same price on Amazon if you don't have a Costco near you. This stuff is great on chicken, shrimp, fish, steak.... Veggies!

Chili con Queso Dip

I made this last night for girls night and it was almost gone before I remembered to take a picture... so next time I make it I will be sure to attach a picture. This is a SUPER simple recipe that is great for a party. You can either make it in a small (16 oz or so) crock pot or over the stove top on a low setting.

*1 can of your favorite Hormel Chili (I almost always use HOT, no beans. Sometimes I do the one with beans as well. Both are good depending on your preference.)
*1 8oz package of Cream Cheese
*1 cup shredded cheese (either cheddar or a colby jack mix)
*Bag of tortilla chips

Place first three ingredients on low in either crock pot or sauce pan over stove top. Stir frequently. Should take about 10 mins for cream cheese and cheese to melt. Mix well and serve with tortilla chips.

Great for football parties!!

Slum Gullion

You are going to look at this recipe and most likely turn your nose up like I did when my friend first gave me the recipe. Sounds so weird. I went to her house one day and she made it and I really liked it. It's not one of my favorite meals, but it's quick, easy and it's a great recipe when you have left overs in your fridge you need to get rid of.

Earlier this week I made a casserole so I had about half an onion and a quarter of a green pepper left over I had to get rid of. I also had a 1/2 lb of ground beef left over from the hamburgers I made last night. I always have noodles in the pantry and ketchup in the fridge.  Below is the normal recipe... but you can alter amounts based on what you have left over.

*1 lb lean ground beef (again, I prefer organic grass fed)
*1 medium sweet onion- large chop
*seasoning (I use Nature Seasoning and Black pepper)
*1 Bag Extra- Wide egg noodles
*Ketchup to taste
**optional- sometimes if I have it I add in 1/2 green bell pepper- lg chop

1. In pan, put in olive oil and onion (as well as pepper if you are using one). Saute till onion browns slightly. Add meat, seasonings, and cook till meat is done.
2. While you are cooking meat, boil the egg noodles. Drain.
3. Add noodles to the pan with the meat and onion. Stir.
4. Serve in a bowl and squirt ketchup over top. Stir till ketchup is mixed in well.

I know... sounds weird. But trust me. It's pretty good!

onion, green pepper and ground beef- cook till meat is done

Add noodles to pan

Serve with ketchup

Cheeseburgers... McD's style

We love burgers, but I don't always want to get out the grill. Plus I LOVE McDonalds burgers. Wish I didn't, but I do. So making a cheeseburger that tastes as good as McD's, but MUCH healthier (and I know exactly what is in it) is a huge hit in this family!

Serves 8 cheeseburgers
*1 lb lean ground beef (i use organic grass fed ground beef. You can taste the quality!)
*8 hamburger buns (I like Sara Lee Soft & Smooth Whole Grain White buns)
*Ketchup
*Classic yellow mustard
*2 T dried onion flakes
*1/2 Cup boiling water
*16 dill pickle slices
*8 thin slices deli american cheese
*salt

1)Put the dried onion flakes into the boiling water and let sit till rehydrated and no longer crunchy
2)Take meat and make 8 balls. Flatten each ball with your hand or wax paper till 1/8 inch thick
3)Brown faces of buns in fry pan over medium heat. Remove buns and in same pan cook burgers about 2 mins per side- salt each side to taste
4)On top bun, spread ketchup, mustard and onion in that order and add two pickle slices.
5)Put beef patty on bottom bun. Place cheese slice on top of patty. Quickly slap top bun on. Microwave for 15 seconds (until cheese melts).

We serve with Ore-Ida brand french fries or tater tots on the side. You could always do healthier sides too, such as corn on cob, baked beans or a dinner salad. Enjoy!

Turkey, Cheese and Avocado Melt

A recipe for a sandwich?! I know, sounds crazy. I mean, who doesn't know how to make a sandwich? This sandwich is SO good I had to share though. My husband and I love it and my daughter loves it minus the avocado!

*2 slices of Whole Wheat Bread

*1 slice cheese (I do cheddar or american)

*1 tsp butter spread 

*3 thin slices of deli turkey

*1/2 avocado cut into 4 wedges

1. Take one piece of bread and lightly butter one side. 

2. Place a fry pan over medium heat on the stove. Once heated, place the buttered piece of bread in the pan- butter side down. Now place the cheese on top. 

3. Once cheese starts melting on the bread, place the turkey on top of the cheese. Then add the 4 avocado slices on top of the turkey. Place top piece of bread on top.

4. Flip over and toast for another 30 seconds or so till bread on bottom turns a bit golden. 

5. Cut on a diagonal and serve.

I love how the cheese and turkey are hot and melted and the avocado stays cool and creamy tasting with the semi crunchy bread. I serve this with my daughters favorite snack- Apple slices and 1T of peanut butter for dipping her apple in.  A cold glass of milk for her and some ice tea for me makes this a great lunch!

cheese starting to melt

after being flipped over

YUM

Warm Bruschetta

I am obsessed with this recipe. Some days if my husband won't be home for dinner, I just make this for myself and have a glass of wine with it. It's great as a side to a meal or as a appetizer. We make it a lot along steak or even just to accompany a big salad.

*2-4 tomatoes- cut into thin slices
*2-3 T EVOO
*2-3 minced garlic cloves
*around 1/4 cup italian bread crumbs
*around 1/2 cup shredded cheese (italian blend or i usually use cheddar or a colby/jack mix)
*italian seasoning
*Loaf of fresh italian or french bread- cut at angle into 1 inch slices.

Heat oven to 250. On a cookie sheet, drizzle about 2-3 T EVOO.  Dip tomato slices into oil so both sides get oil on them. Place tomatoes in single layer on cookie sheet. Sprinkle garlic over so garlic goes on and in between tomatoes. (use more or less garlic depending on how much you like garlic). Season with italian seasonings (small pinch on each tomato). Then use a medium pinch of bread crumbs on top of each tomato. Top each tomato with a large pinch of cheese. Put in oven and bake for about 10 minutes... or until cheese in melted and tomatoes are warm and soft. Place a tomato slice on a piece of cold bread.

YUM. Have a glass of red wine and enjoy!

Beer Brisket- "Cook This, Not That"

I absolutely love the book "Cook This, Not That!" By David Zinczenko and Matt Goulding. Not only does it give you better choices for things you already love to eat, but it also has some really great recipes in it... including this one! Here is what the recipe says in the book...

"Don't mess with Texas, they say, and we try not to. But it's hard not to fall in love with some of their more inspired culinary treasures like fajitas, nachos, and smoked brisket. They all share one thing in common, though: a need for nutritional improvement. We deliver that here with a leaner cut of beef, a light sauce, and a modest portion size." They then compare this recipe to the Lone Star Steakhouse's Texas Ribeye. This recipe saves you 622 calories and $16.85 per serving!

*3-4lb lean brisket
*2 Tbsp chili powder
*1 tsp smoked paprika (I just used regular paprika)
*Salt and Black pepper to taste (I used a mixture of sea salt and kosher salt and black pepper)
*1 can/bottle dark beer (i used guinness and I used 1 1/2 bottles)
*1/4 cup apple cider vinegar
*1/2 cup ketchup
*2 Tbsp honey

Here is the recipe they give... see my notes below to see how I did it a bit differently.

*Preheat oven to 325. Rub brisket all over with chili powder, paprika and salt/pepper. Place brisket in baking dish, pour in half of beer and cover thightly with foil. Bake for 2 hours, until brisket is very tender.
*At this point, you can eat brisket and be really happy with results. But to add that authentic char and smoky flavor, you'll need to heat a gas or charcoal grill (if using charcoal, add handful of soaked hickory or oak chips for great smoky flavor).
*Combine half of remaining beer with vinegar, ketchup and honey and brush over brisket. Place on coolest part of grill and cook until lightly charred all over, brushing with more of beer mixture along way. After meat rests for 10 mins, carve and serve with a bit more sauce or on a warm roll for a mean brisket sandwich.

****I cooked mine at 250 for 6 1/2 hours in the oven. Then I used the gas grill till it was slightly charred on outside. This is good served alone with the sauce (i recommend mash potatoes as a side). Also good first day or as left overs as a sandwich! I used 3/4 beer in the cooking and another 3/4 beer in the sauce... don't be wastefull- drink the rest:)

Before cooking- in about an inch of beer

After about 6 1/2 hours of slow cooking at low temp in oven

Grilling and brushing on the beer sauce

As Sandwich

Enjoy! Spoon more sauce over top of this.

I LOVE this cookbook. Full of great recipes as well as tips!

Mostaccioli Bake

The Italian in me loves this recipe... The mom in me thinks there is no better recipe... Follow my recipe tips for a healthy recipe that kids will LOVE (as well as any picky husbands!) :) (This is very similar to the Pasta Bake I've posted, I just improvised with that one since I didn't have all these ingredients)


Ingredients:
*1 package mostaccioli or penne noodles(Try Ronzoni Smart Taste Penne- healthier, but same great taste- honestly... your husband and kids (and you) won't be able to tell the difference!
*1 lb ground meat (I recommend Ground white turkey or lean grass fed ground beef)
*1 can diced tomatoes
*2 jars spaghetti sauce (I buy the HUGE Prego jars and I use about 1/4 to mix and a little
      less than 1/4 on top.)
*1 cup shredded motz cheese
*1 14-16oz container cottage cheese (you can use ricotta cheese too but I think the cottage cheese makes it more moist and I use fat free or low fat for a healthier meal)
*1 tsp garlic salt
*3 eggs-beaten
*Italian Seasonings


Directions:
1. Cook noodles until done in a stock pot. At same time cook ground beef until done. (you can season meat with italian seasonings and some black pepper)
2. Drain noodles and put them back into the stock pot. Add the ground beef, diced tomatoes (undrained), 1 jar spaghetti sauce, cottage cheese, 1/2 cup cheese and garlic salt. Once mixed, add in the beaten eggs and stir again.
3. Poor into a large casserole dish. Pour other jar of spaghetti sauce over top and spread evenly. Sprinkle 1/2 cup of cheese on top.
4. Bake uncovered at 350 degrees for 35-40 minutes or until warm and bubbly throughout.


Serve with warm Italian Bread and a side salad.

(Most of the ingredients: Ground turkey I usually use Jennie-O or any organic ground turkey they have at my store. Also here I used stewed tomatoes and diced them since I didn't have a can of diced on hand. Worked the same. 

After mixing ingredients in stock pot, pour into casserole baking dish

Top with more sauce and cheese. I also add more italian seasonings to top.

Bake till warm throughout and cheese is browned.

Serve with bread! YUM

6/22/11- Tonight I made this meal a bit differently. Wanted to try to make it a touch healthier:) I used Ronzoni Garden Delight noodles (made with spinach, carrot and tomatoe). I also add chopped spinach to the meat and added the can of tomatoes right to the meat after it was browned and simmered this for about 15 minutes before adding it, and everything else, to the noodles.

Simmer meat with chopped spinach and can tomatoes. I also added my italian seasonings to this.

Much more colorful and the family said it tasted great!!

Mexican Crockpot Chicken

This has to be the easiest recipe out there! I think it's great.

*3-4 Chicken Breasts (they can even be frozen!)
*2 cans corn nibblets
*2 cans black beans
*1 pkg taco seasonings
*Large jar of salsa


Optional Toppings include: sour cream, avocado, chopped onion, shredded lettuce, hot sauce- my fav is cholula sauce, shredded cheese, cilantro, lime slices... and of course tortillas or taco shells for filling or tortilla chips for dipping.

Lightly spray crock with non-stick spray. Put corn in bottom of crockpot. Place chicken breasts on top of corn. Sprinkle taco seasoning on chicken. Pour in beans then Salsa. Cook on medium for 5-6 hours. Remove chicken pieces to shred and return back to crock to mix all together. (I usually just do this in the crock with two forks).

Alot can be done with this recipe. We have done it by itself like chili, as a filler for corn tortillas, as taco's in shells (I love Mission Brand white corn shells) or even as an appetizer with tortilla chips. And it makes yummy leftovers too!!

Enjoy! I am making these as I write this!

Layer all ingredients in crock pot

When done cooking, shred chicken in pot with other ingredients

ENJOY!

Served on shell with cheese, sour cream, cilantro, lime juice and hot sauce:)

Made into Nacho's... deLISH!! Just put chips on bottom. Add some cheese. Microwave 10 secs. Add the Chicken mixture. Top with any toppings you wish! (I did pico, avocado, cilantro and sour cream)

Asian influenced Butterfish, rice pilaf, and veggies

We love going to Roy's for date night. I am obsessed with their Butterfish. A while back I decided it can't be that hard to make at home so we've been making this dish on occasion. It's still pretty pricy (I think a pound of the fish is around $20 +)

This will serve 2 people:

*3/4-1lb of Butterfish (also known as Black Cod or Sable fish- I get it at Whole foods and it's sold there as
          Black Cod)
*1 1/2 cups yoshida's gourmet sauce
*additional 1/4 cup yoshida's gourmet sauce
*2 T soy sauce
*2 tsp fresh minced garlic
*1 tsp Chinese Five Spice (optional)
*1/2 cup sweet onion- chopped
*1 T EVOO
*1 bay leaf
*2 cups water
*1 cup sticky rice (i like calrose rice)
*1/4 cup chopped green onion
salt/pepper
*1 medium zucchini- julienne
*3 carrots- julienne  or 1/2 cup carrot chips
*1 or 2 bok chow

I marinate the fish for at least 4 hours in a zip lock with 1 1/2 cups yoshida's, the soy sauce, garlic and five spice.

RICE: I start my rice first. On a sauce pan I saute the onion in the EVOO with salt and pepper. Once sauteed, i add a bay leaf, the rice and water. Bring to a boil and simmer till rice is done. Fluff with fork and add hand full of the green onions just before serving. Sometimes i splash a LITTLE soy over top too.

FISH: I made a little pan out of tinfoil, folding up sides. I place fish on it with 1/4 of the marinade. I grill it skin up first. After about 5 minutes I flip it so skin is down. Grill till done. Fish will become very flaky. Skin should just come off (and most likely stick to tin foil)

VEGGIES: I use my mandoline to julienne my veggies. I make another pan from tin foil. I place the julienne carrot's and zucchini on it. (sometimes I add more chopped sweet and green onion to this too and garlic, salt and pepper.) I add the remaining 1/4 cup yoshida's. I place this on grill a few minutes before the fish since the carrots take a tad longer than the fish.  The bok chow I steam. I just place it in my steamer for about 5-10 mins and pour a little olive oil over top.

PRESENTATION: Put scoop of rice on each plate. Lay bok chow over that. Place fish so it leans against rice and bok chow. Place other veggies on side.  (Pictures below show this along with a bowl of lemon butter we use for an artichoke I made)

Great for date night in when you have small kids and they are in bed. I recommend with Cunundrum white wine or Asian beer:)

Mexican Enchilada Casserole

My husband wasn't sure about this when I told him what I was making tonight, however he helped himself to seconds and said he really liked it! My 10 month old son ate a whole piece as well!! I loved it. It's simple and tastes great! Thanks to my good friend for another awesome, simple recipe!

*1/2 cup chopped sweet onion
*3/4 cup chopped green bell pepper
*2 garlic cloves minced
*2 T EVOO
*salt/pepper
*1 1/2 cups cooked chicken- cubed (I took a rotisserie chicken and cut it into cubes)
        **to make this vegetarian, omit chicken and add extra beans
*1 small can corn nibblets
*1 can pinto beans
*1 can cream of celery soup (or cream of mushroom)
*1 can cream of chicken soup (or for vegetarian you can use a different cream soup)
*1/2 can milk
*1 can green chili's- (Macayo's brand)
*1 small can Rotel (I like the habanero kind, but i use the mild one if cooking for the family)
*Bag Shredded Mexican blend cheese
*yellow corn tortillas

*First saute the EVOO, onion, green bell pepper, garlic and seasoning in a pan. Once done add your chicken. Stir
*Add corn, beans, green chili's, rotel, soups, and milk. Stir and heat up (about 5 minutes) on stove top.
*In casserole pan layer as followes
    -thin layer of mixture (just enough to coat bottom of pan)
    -a layer of tortillas (ok if they over lap in places. I tore a few to cover in gaps)
    -layer of mixture
    -sprinkle cheese
    -layer of tortilla
    -layer of mixture
    -layer of cheese....
Repeat this till all mixture is done. (about 3-4 times i think). End with the layer of cheese.

Cover with foil and bake at 375 for 30 minutes.  When done, cut into squares and serve with favorite toppings!


I serve with fresh cilantro and lime slices. I also heat up a can of habanero rotel if I've made this with the mild and spoon that over the top of mine:) I'm sure sour cream and avocado slices would be great on it too as well as any hot sauce or freshly sliced jalapeno. We always serve Rice a Roni Mexican Rice on the side as well, although, the casserole itself is filling and could be a meal on its own!

cut chicken into cubes

Dice up your green peppers and onion

Saute green pepper, onion and garlic in your olive oil till tender.

Add chicken and corn and mix till heated

Add rotel, beans and green chili's

Add your soups and milk. Turn heat up and cook for 5 minutes.

start by putting a little of the mixture on the bottom of the pan. Then layer your tortillas on top of that.

Ready to put in the oven!

this is how I serve it- fresh cilantro and lime slice 

After cooked, i topped mine with habanero rotel

*** This could also be a vegetarian meal by omitting the chicken and adding extra beans

Macayo's Brand Green Chili's and hot sauce are the best with this dish. https://secure.macayo.com/shopdisplayproducts.asp?id=10&cat=Macayo%27s+Products