Crustless Pot Pie

One word perfectly describes this dish. YUM.  When we were first starting to lose weight, I didn't want to cut hamburger completely out of our lives.  So once a month I make this.  It is pure comfort food and just melts in your mouth. Enjoy!

Zucchini Mock Apple Pie

This apple pie is so creamy and yummy you'd never believe it didn't have an apple in it! That's right! This apple pie is made from zucchini's!  Plus it freezes well so you can make two and freeze one for later =)I'm happy to say we went through the last of the zucchini's before they went bad.  It's so nice having zucchini recipes on hand so I can use up those veggies!

New Color Theme

I feel like the Autumn bug has bit me!  I've set the site to show the fall theme in oranges. I hope my few visitors don't mind =)

Baked Chicken And Pasta

I made this tonight for dinner and all things considered, it turned out pretty well.  It was a bit too spicy for me, but I know where I went wrong.  The recipe wanted green chilies and chopped tomatoes, but because I took the easy route, I put a can of tomatoes in green chilies.  Not only that, but I used a brand I'd never tried before.  Which, not surprisingly, turned out to be a lot hotter than the brand I usually get.    Next time I'm going to put tomatoes and green chilies lol.   But hey, nothing new here folks, just an average day in the kitchen ;)

Tropical Morning Crepes

These crepes are so easy to make, and since I cram as many new recipes into each monthly planning as I can, it can take a little bit to work them back into the schedule.  And boy is my family happy to see them on the breakfast table.  They are very light tasting, and one of my more favorite crepes to make.  

This also makes a really good stand alone dessert even without the crepe.  Just put the filling in a small dish and you're good to go! 

Chocolate Zucchini Bread

We're trying out different kind of breads around here, just to see what kind we like best.  This recipe is really good for getting rid of extra zucchini from the garden.  It's so very moist and scrumptious, the hardest thing you'll find yourself doing is trying to stop eating it! I kid you not!  It also, freezes very well.  We're putting some of it away for the Holidays. --L

Crock Pot Ground Turkey Soup

I had a really nice visit from an Uncle I hadn't seen in about 5 years today.  It was so nice catching up with him I completely let the time go.  My original plan was to take a picture of the crock pot before I got it going, and then after it was ready to eat.  By the time I realized I had never taken a picture of the 'ready to eat' photo, we were washing up dinner dishes and there was so little of the soup left, it was hardly photo worthy.  But, the 'pre' photo should give you an idea of what it'll look like when it's ready to eat.
For this recipe, we use either rabbit or turkey.  My Dad makes a really good Italian rabbit sausage, and I use it whenever we come across a dish that looks like it'll benefit from a little more zing.  However; this dish is really good with regular turkey as well =)  

Tomato Olive Frittata

We have our own chicken coop, so some days it feels like a losing battle keeping up with the little guys.  After all, there is only so many eggs you can eat yourself, before you have to start giving them away.  And that's what we do.  I'm thankful to have siblings that don't mind taking them off our hands whenever we get behind.  The recipe I made tonight for dinner helped a little in the battle of egg vs. cook.  It is great for both dinner or breakfast.

White Chicken Enchiladas

Looking for a Mexican type dish?  This dish has creamy white sauce and is so incredibly good.  It became an instant staple last night at the dinner table.  Ooooo's and ahhhh's and "This IS on next months meal plan right?!"  Needless, to say, I did some shuffling to make it happen.  I gotta keep the family happy. =) 

Spaghetti Squash Bake

The season for spaghetti squash is coming to a close, which makes me sad. It's such a wonderful vegetable to work with.  It looks just like pasta, only without all the calories, and is good for you, which is a big bonus in my book.  

The only downside, is that thick skin which takes some severe pounding on to make it cut in half.  I'd take pictures of me trying to cut it, but that'd just make me depressed lol.  In the end, I had to have my Dad cut the thing in half.  He Brawn, Me Cheffy ;)

Baby Back Meatloaf

This recipe was a lot of fun to make.  Although, I have to admit I love trying out new dishes.  This one, was no exception.  If you're in the mood for barbecue and meatloaf this is the recipe for you.  It's sweet, with a slight kick and my Dad commented how it was like eating a barbecue rib.  I took that as two thumbs up ;)  

Swai with Roasted Tomatoes and Onions

If ever there were a fish that I have found versatile, it is Swai.  It takes on the flavor of accompanying spices with such zest that it makes me love that fish.  I have even used Mrs. Dash on it with great results.  You can find it at your local Wal-Mart frozen section (it was a happy day when it appeared at mine.)

Eggs and Bacon Bowls

I love these things!! I've been wanting to make them for a long time but never had the courage to grab a roll of bread and rip it's head off.  But then I found this recipe on the web and thought why not?  The picture show doesn't have chives on them, but I've had it both ways and boy is it good!  Also, I've experimented with smaller bread rolls.  It works just as well, just be sure to use small eggs as larger eggs can fill up the bowl to overfull. (I scratched for a good 30minutes on the baked in egg whites on my pan.)

Crock Pot Stuffed Bell Peppers

This is one of my families favorite recipes.  It's super easy.  What I do is prepare the peppers in advance and freeze them in the portions we'll be using.  Then, it's just a matter of letting them thaw a bit while I prepare the meat.  Crockpot dishes are real time savers!

Greek Beef & Potato Casserole

I've always wanted to make a moussaka type dish.  So when I found this recipe on Jocooks, I decided to give it a try.  It was unusual for me to see yogurt in a casserole, but because it acts like a sauce on the top, it really gives the dish a tart bite that just makes you want to lick the plate. Next time I make it, I might add more sauce on the top.  It really made the dish.

Greek Beef & Potato Casserole

Prep Time: 45 Minutes


Cook Time: 35 Minutes


Total Time: 1 hour, 15 minutes

Ingredients:

• 1 1/2 lb of potatoes
• 1 onion chopped
• 1 lb lean ground beef
• basil, to taste
• 2 beaten eggs
• 2 cups plain Green Yogurt 
• 1/2 cup shredded low-fat cheddar cheese
• 1 (8 ounce) can tomato sauce
• garlic powder, to taste

Instructions:

• Preheat oven to 400 degrees 
• Peel the potatoes and boil them until tender, but not cooked completely. Meanwhile, in a sauce pan, cook the chopped onion and ground beef. Cook the meat and onion for about 10 minutes then add the tomato sauce, garlic powder, and basil. 
• Now, slice the potatoes about 1/2 wide. Take a 9x13 pan and spray it lightly with olive oil spray if you have it, nonstick if you don't.
• Mix the Greek yogurt with the beaten egg. One reason I chose Greek yogurt was because it gives it a slightly sharper flavor that tastes really good. Set aside for a moment. 
• Now start layering, starting with a layer of potatoes. Aim for 3 layers, but if you don't have enough, try to get at least 2 layers. The layers will repeat as such: potatoes, meat, half of the yogurt mixture, potatoes, meat, potatoes, the rest of the yogurt mixture. 
• Lastly, sprinkle the cheese on top. 
• Bake for 35 minutes. Enjoy ;) 

Servings: 8





Recipe Source: Adapted from a recipe at Jocooks

Sweet Potato Pancakes

Sweet potato pancakes are one of my favorite pancake recipes.  They are very sweet and fluffy and I get an added perk by hearing my sister squeal like a little girl when she see's it's on the menu.  If you feel they are too sweet, cut out some of the sugar and that should do it.  I usually serve this with simple syrup and a dollop of whipped cream in a can.  It tastes sooooooooooooooooo good.  And no, I still don't feel that was enough O's ;)

Low Calorie Pancakes

I love pancakes.  The hardest thing about eating healthier is missing out on them.  And now I don't have too worry about that.  With this recipe, you'll enjoy pancakes with lower calories!  Put a few strawberries on top, or a couple slices of bananas and don't forget the simple syrup(which I have a recipe for around here somewhere).

Southern Style Chocolate Gravy

Say it with me: 'choccoooolaaaaateeeeeee'.  Not that I'm a big chocolate fan, or anything....okay that was a lie!  I love chocolate!  It is so yummie and scrumptious!  At the time, we'd been on our healthy eating for about a month, so chocolate withdrawals were pretty evident on our faces at the kitchen table.  The love and adoration when I served this on biscuits was worth the wait!  This recipe is very easy to make!

Southern-Style Chocolate Gravy

Ingredients:

• 1/4 cup cocoa
• 3 tablespoons all-purpose flour
• 3/4 cup white sugar
• 2 cups milk
• 1 tablespoon butter, softened
• 2 teaspoons vanilla

Instructions:

• Whisk the cocoa, flour, and sugar together in a bowl until there are no lumps. 
• Pour the milk into the mixture and whisk until well incorporated. 
• Transfer the mixture to a saucepan and cook over medium heat, stirring frequently, until its consistency is similar to gravy, 5 to 7 minutes. (watch it carefully) 
• Remove from heat and stir the butter and vanilla into the mixture until the butter is melted. Serve immediately.

Makes about 12 servings.

Recipe Adapted from a recipe on Allrecipes.com.

Pineapple French Toast

Did you ever wake up in the morning and think "Ohhh I want a tropical type breakfast."?  Well, this is one of those french toast meals that I have made on many occasion.  The combination of honey and pineapples go together perfectly.

Let's throw in one more image to get into the mooood for this recipe:

Okay, that should do it ;)

Pineapple French Toast (Low-Fat)

Ingredients:

• 2 egg whites
• 1/4 cup pineapple juice
• 1 teaspoon cinnamon
• Fat-free butter spray 
• 4 slices French bread
• 4 pineapple rings
• 4 teaspoons honey

Instructions:

In medium bowl, beat egg whites with wire whisk until light and fluffy. Then beat in pineapple juice and cinnamon; mix completely.

Spray butter on nonstick griddle until it sizzles. Dip 1 slice bread in
egg mixture. Place on griddle and cook until browned on both sides. About 1 to 2
minutes each side. Repeat until all bread is cooked.

Top with pineapple ring and 1 teaspoon of honey.


Servings 4.

Recipe adapted from a recipe on Mr. Breakfast.

Strawberry Banana Omelets

Now I love looking through the mighty internet for recipes.  There are hundreds of thousands and I barely scrape the tip of the iceberg when looking.  I have a stack of recipes I have yet to try out that is about two inches thick...and yet I keep printing and collecting, slowly putting them on the menu each month.  I'll probably make a dent er...by about 2021.

I'm a monthly menu person.  It gets my month all planned out in advance so I don't have to worry what's for dinner every day.  Now that doesn't mean I don't fudge once and a while and cancel a breakfast or dinner to make way for a new recipe I just HAVE to try.  As a matter of fact, this recipe was just such a case.  I hope you'll enjoy it just as much as my family does.

Peaches And Cream Pie

While trying to make a recipe the other night, whatever could go wrong did.  First, the strawberries I wanted to use for the pie had been stored in my freezer for a long time.  I assumed they were okay, because hey they looked okay.  But, after they were thawed, they were clearly freezer burnt which definitely was.not.okay. So, we had to toss that idea and decided on Peaches.  That sounded great to us.  Then, we didn't have one of the other ingredients so I ended up making the vanilla pudding from scratch instead of from the box.  Yes, I know, but I wanted to take the easy way out.  It's never easy. Is it.


The result of our experiment (I drug my sister Stacy in on this one) was a refreshing, cool crust less pie that pleased our pallets.  So I thought I'd share the recipe with you.  I hope you enjoy!

Granted, it's not the pretties slice of pie, go me, but you get the idea =)

Peaches And Cream Pie

Ingredients:

• 2 cups 2% milk
• 1/2 cup sugar
• 3 Tbsp cornstarch
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 Tbsp butter
• 2 cans (4 oz) 100cal sliced peaches, drained
• 1 small package Peach Flavored Gelatin
• 1 cup water
• 8 oz whipped topping

Directions:

• In a medium saucepan over medium heat, heat milk until bubbles start to form at the edges.  In a bowl, combine sugar, cornstarch, and salt.  Pour into hot milk, a little at a time, stirring to dissolve.  Continue to cook and stir until the mixture thickens enough to coat your spoon. Do not boil.  Remove from heat, stirring in vanilla and butter.  Put into a bowl and place in refrigerator to cool while you proceed to the next step.
• For the purpose of this recipe, I wanted to use peaches.  The only thing we had however were canned peaches and I'm happy with the way it turned out.  You could probably use fresh and have it be just as good if you so choose.
• Open the cans of peaches, drain them, and distribute evenly around the bottom of a 10-inch dish.  In a medium sauce pan, put water and gelatin mix.  Stir well, and bring to a full boil.
• Take off of stove, and bring out the pudding.  It may not have chilled completely, but don't worry.  Combine the gelatin and pudding, stirring out the lumps, and then pouring over the top of the peaches.
• Put in refrigerator for between 8-12 hours, then once the base is firm, put the whipped topping on top of the pie.  I saved a few slices of peaches for garnish on the top, but feel free to put as many as you'd like up there.  You may need an extra can of peaches though, just so you know.

Enjoy =)