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Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Friday, February 5, 2016

5 Simple, Quick & Healthy Meals

Crock pot stuffed peppersNext week I will be doing the 21 Day Fix again and so Im preparing my meal plan for the first week. I found that Pinterest is my favorite source of inspiration. So, below, find my 5 meals for next week and shout out to the bloggers linked!

  Since, I have a pretty large family and cooking separate meals for my family and then me just doesn't make sense. So, here are 5 Dinners I will be shopping for and preparing this weekend for the whole family! You can imitate my meals or customize for yourself. if you are following along! If you click on the link it will take you the recipe.

Now - some of these will be freezer meals so I can just get them out and either pop them in the crockpot before work or toss in a pan when I get home.
Lemon Garlic Chicken from @simplyhanchoredblog
Lemon Garlic Chicken from @Simplyanchoredblog

1. Crockpot Shredded Chicken Tacos
2. Mexican Lasagna
3. Crock pot stuffed enchilada peppers
4. Sauce for spaghetti or whatever pasta you want to use & Sloppy Joes
5. Lemon Garlic Chicken Pasta

Tuesday, July 19, 2011

Cornbread Salad

Mmmm....this is the dish I make for pretty much every pot luck I go to. The recipe is super easy and the results are perfect.

1 ea. large Red, Orange, Yellow bell peppers
5 stalks of green onions
2 boxes Jiffy Cornbread mix
1 can whole kernel corn (drained)
1 can black beans (rinsed, strained & towel pat dried)
2 large tomatoes
Shredded cheese (your choice) but I like cheddar or pepper jack
2 large tub of sour cream
1 bottle of ranch salad dressing

Now, cook cornbread as per directions then cool.
Combine ranch dressing & sour cream set aside.
Dice all of your veggies.
When the corn bread is cool, layer first about 1/3 of the cornbread you prepared then spread a thin layer of the ranch/sour cream mix in a clear glass bowl (for presentation). Be careful not to clump it with the cornbread. Then layer each of the remaining ingredients as you can see below. Layer everything twice. Then top with a little more cornbread, & cheese any any remaining ingredients.

Gorgeous colors, right?
This is part of my healthy eating inspiration. :)

"We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are."

Adelle Davis (1904 - 1974)

Monday, July 11, 2011

Inspired By Fajitas

I couldn't resist the cravings for fajitas - so I made chicken fajitas this weekend. Aren't those veggies just beautiful!?
I used one each, onion, yellow, green & red bell peppers. Sauteed them in butter. In another pan I pan fried about 1.5lbs of cubed chicken breast. I didnt have fajita mix so I used taco mix! Still yummy. When both pans of food are cooked (veggies until soft & chicken until done through) combine them into one dish and serve on corn or flour tortillas. Of course, you can add the the goodies like sour cream guacamole, salsa, cheese or whatever you like!
Try it. It's yummy!
The beautiful colors of the peppers inspired me to be happy! :) I'll take that!

"We tend to forget that happiness doesn't come as a result of getting something we don't have, but rather of recognizing and appreciating that we do have"
Frederick Keonig

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Monday, May 16, 2011

Stuffed Bell Peppers - Slowcooker Style

I have been craving stuffed peppers for a while, but don't really have the time to make them in the oven with working full time. So, I decided to try them in the crockpot.
Here's what I used:
4 - Bell Peppers
1 - Large Egg
 1lb of Ground beef or (ground turkey would work)
2 Cups Minute Rice
I can of tomato soup
2 cans of tomato sauce
1/2 cup water
First, cut the top off your bell peppers and gut. Discard the top and the insides. Rinse the bell peppers set aside. In a large bowl combine with your hands, the ground meat, egg, and 2 cups of rice. Add salt & pepper if you wish. Stuff peppers with rice/meat/egg mixture you just mixed with your hands.
In slowcooker, pour cans of tomato sauce, soup & water. Stir. Then place the stuffed peppers into the crock pot, I spooned some of the tomato sauce over the pepper then just cover on low for 4 hours.
(I put them on at 8 am - came home at 12 for lunch they were done, but I left them on "keep warm" and the peppers were just perfectly tender when i got home from work at 5p)

Prep was less than 15 minutes!
 That's my kinda dinner! Let me know if you try this recipe. :)

Sunday, March 27, 2011

Chicken. It's What's For Dinner

Mmmm....We've had chicken almost every day this last week, and I figured by the end of the week when I had already made the "usual" chicken meals, I'd try something new. I found a recipe in a magazine for stuffed chicken breast. I didn't have most of the ingredients they were calling for so I improvised. And so I gove you my version.
Niki's Stuffed Chicken Breasts
8 boneless, skinless chicken breasts
roccotta cheese
shredded mozzerella cheese
Grated Parmesean (topping)
1 cup Mayo
2 cups corn flakes cerial - crushed
garlic salt
2 cups spagetti sauce
1 lb spagetti
Preheat oven to 350 degree. Heat spagetti sauce in sauce pan. Prepare noodles as per package instructions. For chicken:
Smother a thin layer of mayo over chicken breasts then rub breasts in crushed corn flakes on both sides. Lay flat and spoon in a teaspoon of rocotta cheese, mozzerella cheese toward the bottom of the breast (long ways) and roll up from the same end. Use a toothpick to hold the breast rolled up. Sprinkle rolled breast with garlic salt. Place in baking pan - lighty greased with butter or Pam. Repeat with all breasts. Place in oven for about 45 minutes. Take out of oven. Immediately dribble heated spagetti sauce then sprinkle with mozzerella and parmesean cheese. Serve over a bed of spagetti.Voila!

I just used a box of brownie mix and topped with chocolate chips, coconut and walnuts! (only 1/2 w/ cocnut 'cause only two of us like it)
Easy enough, right?
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