Sunday, July 24, 2011
This recipe is also very easy to adapt to however many people you need to feed. Only two people? Just make two chicken breasts. Four? Make four. Just adjust the amount of bacon and cheese you have on hand. Hope you find this as quick and easy, while still tasty, and we did!
-Chicken breasts (enough to feed everyone)
-approx. 1/4 cup cheese per chicken breast
-approx. 2 tablespoons bacon crumbles per chicken breast, divided
-a starch to serve it with (I used rice)
Preheat the oven to 400 degrees F.
On a baking sheet, lay out the chicken breasts. Sprinkle with about a third of the bacon crumbles
Thursday, July 21, 2011
This would also be a great dish to take to a party, or to have at your own. It's super easy, and it's great cold or room temperature, so no worrying about keeping it warm. So I hope you enjoy this as much as we did!
-1 can refried beans
-1 lb ground beef
-1/2 cup water
-1 tablespoon garlic powder
-1 teaspoon onion powder
-2 tablespoons chili powder
-1/2 teaspoon cumin
-1/2-3/4 cup red enchilada sauce
-1.5 cups guacamole* (homemade recipe below)
-1.5 cups sour cream
-1 cup shredded cheese (I used Colby Jack)
-tortilla chips, for dipping
Cook ground beef in a skillet over medium/high heat until no longer pink. Drain and return to skillet. Add the water, garlic powder, onion powder, chili powder, and cumin. Stir to incorporate well.
In a square baking dish (approximately 9 by 9 inches), spread the refried beans in an even layer.
Next, spread the guacamole* over the other three layers.
-1 tablespoon garlic powder
-1 teaspoon onion powder
-1/2 teaspoon cumin
-1/4 teaspoon dried cilantro
Cut around the pit of each avodaco. Gently twist the two halves apart. One half should contain the pit. Insert your knife blade into the pit, and gently turn it. If you do it right and you have a good avocado, it should twist right out. Discard the pit. Using a spoon, gently remove the avocado from the skin. Rough chop the avocado and place in a food processor, or a large mixing bowl.
Monday, July 18, 2011
This is a very filling breakfast casserole, full of eggs, cheese, hashbrowns, and sausage. It's a whole big breakfast in casserole form. Yesssssss. Super easy to put together, this is a wonderful option for breakfast. It does take a little time to bake, so keep that in mind, but it's still awesome. Enjoy!
-1 package (approximately 6 cups) hashbrown potatoes
-2 cups shredded cheddar cheese
-1 lb of breakfast sausage
-1 cup heavy cream
-salt and pepper to taste
Cook the sausage in a skillet over medium/high heat until cooked through.
In a large bowl, beat the eggs with a whisk (like you would for scrambled eggs).
In a large glass baking dish (13 by 9 or so), pour the sausage,
Friday, July 15, 2011
Don't be afraid to try making sauce from scratch. I know it sounds intimidating at first, but after you've done it a couple times, you'll be amazed at how easily you can do it. Just give it a try. Trust me. :)
-3 tablespoons butter
-2 tablespoons flour
-1 .5 cup heavy cream
-1.5 tablespoons garlic powder
-broccoli, about 1.5 cups florets
Boil large pot of water. Cook pasta until just al dente. Drain and set aside.
Steam broccoli florets until crisp tender. Set aside.
Heat butter in sauce pan over medium heat. When melted, whisk in flour to make a roux.
Toss pasta and broccoli in sauce until well coated.
Tuesday, July 12, 2011
I sometimes get into cycles, or phases, if you will. Sometimes I want nothing but crackers as snacks for a while. Then I'll move on to chips of some sort, or something sweeter. I went through a rice cake phase for a while. It all kinda comes and goes. So right now, apparently, is my semi-healthy sweet and salty snack phase. So I made trail mix. Haha.
Trail mix is really good, though, to satisfy both salty and sweet cravings. And it's not terrible for you since it has decent ingredients. So...as long as you're not gorging yourself on it, it's not all that bad. Which is better than, say...eating half a bag of potato chips in one sitting. Not that I've done that...recently. Nope. Not this gal. Anyway...
This is ridiculously easy. And you can mix together pretty much anything you want to. My favorite mix is below, but feel free to change it up a bit. For instance...I like peanuts, but they're not the healthiest nut out there. Almonds are much better, but I'm not a big fan of them. Dried fruit is never really all bad, but perhaps you don't like craisins and would rather dried apricots or something. Go for it. Not a fan of chocolate? You can buy all kinds of candy chips these days...caramel, white chocolate, etc. My point is, you can mix and match all kinds of sweet and salty bits to make trail mix, and it will be just as lovely as my blend below. So have fun and be creative!
-1 lb bag pretzels (minis or bite size are best)
-1 bag chocolate candies (approximately 10 oz)
-2 cups(ish) peanuts
-1 1/2 cups raisins
-1 1/2 cups craisins (dried cranberries)
In a large zip-top bag or mixing bowl, combine all ingredients; Pretzels,
For quick snacks on the go, you can portion out 1/2 cup or so into individual servings, in plastic sandwich baggies or small storage containers. Send these in lunches to school or work, snack during the day with portion control, or take them with you wherever you happen to be going that day. Easy cheesy!
Saturday, July 9, 2011
Super easy, super fast, super tasty. And during the summer, it's always nice to have something cool to eat. So put this all together, and enjoy!
-1 package of Romaine hearts, or 1 head of green leafy lettuce
-1 chicken breast, grilled and chopped
-1/2-3/4 cup caesar dressing
-1/4 cup shredded parmesan cheese
-1 cup croutons
Rough chop the lettuce/romaine and add to a large mixing bowl.
Wednesday, July 6, 2011
I knew I wanted to try orzo, but I knew that, unlike a lot of my pasta dishes, this would probably need to be a side dish. So I determined that making grilled chicken to accompany it would work out just fine. :) I used a Lemon Pepper spice blend I already had in my pantry to make it yummy without being overpowering. I think the two dishes made a good meal together. I also added broccoli to the orzo to get my veggie in there. Go me. Haha.
I hope you enjoy! This made plenty orzo for the two of us, with at least one serving left over, so you could probably feed four people with this recipe. Have fun!
-chicken breasts (enough to feed everyone)
-olive oil, for coating chicken
-about 1 teaspoon of a lemon pepper spice blend per chicken breast
-approximately 1 cup uncooked orzo
-2 tablespoons butter
-approximately 1 cup heavy cream
-about 2 tablespoons garlic powder
-about 1/2 cup to 1 cup shredded parmesan cheese
-two small heads of broccoli, cut into florets (about 2 cups), steamed
In a plastic bag, pour in enough olive oil to coat the chicken breasts. Add in the spice mix and the chicken and seal the bag. Massage the oil and spices into the chicken and let rest to marinate for a few minutes.
In a large pot, cook the orzo in boiling water until al dente. Drain and return to the pot, reducing heat to medium. Add the butter and garlic powder and stir until it's melted. Add the cream and parmesan and stir until incorporated. Add the broccoli and continue stirring until everything is hot and yummy.