Sunday, February 24, 2013

Poppyseed Ham and Cheese Sliders

These are perfect for a brunch!  Totally heavenly.  Serve them warm right out of the oven.  They have the perfect level of sweetness with a little tang from the mustard.  You will definitely want to make these again.

Poppyseed Ham and Cheese Sliders

24 dinner rolls - Walmart Steakhouse rolls
Deli sliced Honey Ham
24 slices swiss cheese

1 Cup butter
2 Tbs prepared yellow mustard
2 Tbs poppyseed
2 Tbs minced onion
2 Tbs worcestershire sauce
2/3 cup brownsugar

1. Make Sandwiches with rolls, ham cheese and Mayo. Fill a 9x13  pan. 
2. In a medium sauce pan on the stove bring to a soft boil: butter mustard worcestershire, poppyseed, onion flakes, brown sugar.
3. Pour sauce over top of sanwiches.
4. Cover with foil and bake at 350 for about 15-20 min.  Last 5 min take foil off to lightly brown top.

You can prepare a day ahead with sauce and everything on top and bake in oven day of. 

Saturday, February 2, 2013

Chicken and Spinach Quesadillas

I liked this basic recipe for quesadillas.  I need to play around with the spices more, but I am definitely willing to make again.  I wanted to log the recipe to use as a starting point next time.  I know I ended up having to add quite a bit more seasoning to the mixture, but it turned out really good.  It is one I will keep messing with until I find the right amount of seasonings for my taste.

2 cups, cooked and diced chicken, seasoned with cumin and salt and pepper
1 cup diced onion
1 cup diced red bell pepper
1 tsp. minced garlic
4 cups baby spinach, chopped
1 can of cannelloni beans, drained and rinsed
3/4 cup chicken broth
1 TBSP. flour
Flour tortillas
Shredded cheese
Shredded lettuce
Olive oil, for sautéing

In a skillet, saute the chicken, onions, bell pepper, garlic in a little oil with a little cumin, salt and pepper.  Add in the spinach, beans, flour and chicken broth (to desired thickness).  Simmer for a few minutes.  Mixture should be pretty thick.  Place mixture on half of the flour tortilla, sprinkle with a little cheese, fold over the other side and brown in skillet until toasted.  Flip.  Serve with lettuce, tomatoes, salsa, avocados, etc.

Monday, January 28, 2013

High Protein No Bake Cookie Bars

There are few people in this world that I know of that do not like good old fashioned No Bake Cookies.  With chocolate, peanut butter and oatmeal, how can you go wrong?  I make a similar version of this recipe, only much higher in protein.  If you are trying to eat a little healthier, then you may want to try this.  It satisfies my chocolate craving for less carbs than most other things. 

If you have a favorite low carb treat, please share!

1 cube butter
1/2 cup milk
3/4 cup sugar
4 heaping TBSP. of cocoa
1 tsp. vanilla

Bring to a boil, add 1 cup peanut butter and stir until creamy.  Then add:

2 cups chopped almonds
1 cup old fashioned oatmeal
1/2 cup ground flaxseed

Place wax paper in the bottom of a 9x13 pan.  Pour mixture on top and press down to fill in the pan.  Place pan in refrigerator.  Eat when hardened and cold.  Keeps good for a long time in the fridge.

Sunday, January 20, 2013

Low Carb Belgian Waffles

My kids ate these up.  They had no idea they were any different then regular belgian waffles.  I will definitely  make these all the time for them in replacement of the high flour recipes.

4 eggs (6 if using whites only)
1/2 cup ricotta cheese
1/4 cup flour
1 tsp. baking powder
1/2 tsp. cinnamon, optional
1 tsp. sugar, optional

Blend in blender or with mixer, the eggs, flour, baking powder, cinnamon and ricotta cheese until smooth.  Pour into hot waffle maker.  Serve with syrup, fresh berries, jam - or whatever you prefer.  I think the frozen strawberries w/sugar that you buy in the freezer section (thawed of course), tastes heavenly on waffles!

Sausage Stuffed Green Peppers

I LOVED these.  I know the sausage isn’t very healthy for you, but these were really yummy.  Most of my kids just ate the filling out of the middle, unfortunately, but I loved the whole thing.

2 cups pre-cooked brown rice
1 large onion, chopped
Portabella mushrooms, chopped
Tops and bottoms of the green pepper, chopped
1 tube pkg. italian flavored sausage
1 tsp. oregano
3/4 cup parmesan cheese
Salt and Pepper to taste
Mozzarella cheese - for the top

Saute onions, mushrooms and pepper (leftover from cutting the green pepper, see below) and ground italian sausage until sausage is done.  Add in Oregano, parmesan cheese and salt and pepper.

Barely slice the bottom off of the green pepper to help it stand up.  Cut a good 1/2” - 1” off the top of the pepper and scoop out the middle.  Stuff your pepper with the filling and sprinkle with mozzarella cheese.  Bake at 375 for 20 - 30 minutes, until done.

Zucchini, Black Beans and Rice Skillet

In an effort to eat a little more simply and healthy, we have been trying a few new dishes.  I really liked this simple dish.  Its quick, it’s easy, it’s flavorful and best of all, it’s healthy.  I took the leftovers and measured into small portion serving containers.  It was great for lunch the next day.  Just as a tip:  Don’t let your children snack!  I have learned that if I am going to try a new dish, that I don’t let my kids have an after school snack and then we eat dinner at five.  They typically eat the meal right up if I do that!  Dallin’s comment was “This is delicious!”  He’s seven and he was hungry.

Olive Oil, for sautéing
2 cups diced zucchini
3/4 cup diced green bell pepper
1 1/2 cups pre-cooked brown rice
1/2 tsp. cumin (more to taste)
Salt and Pepper to taste
1 can black beans, rinsed and drained
1 cup Hunts Fire Roasted Diced Tomatoes with Garlic, undrained
1/2-1 cup shredded cheddar and monterey jack cheese

Heat oil in a large skillet.  Add zucchini and bell pepper.  Cook until crisp tender.  Add beans, tomatoes, rice and seasonings.  Heat until warmed through.  Sprinkle cheese on top and serve.

Monday, January 14, 2013

Vegetarian Tacos

Don’t let the Tofu in this recipe scare you away.  Tell your kids it’s chicken and they will never know the difference (I’m speaking from experience).  These are very flavorful and yummy - a great way to ease into tofu if you are new to it.


1 (16 oz. package tofu (squeeze water out and crumble - should look similar to cottage cheese)
2 TBSP. vegetable oil
1 1/2 TBSP. minced garlic
1/2 cup chopped onion
2 tsp. chili powder
1/4 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
1/4 tsp. salt
1/2 lime, juiced
1/2 cup tomato sauce
1/2 cup chopped fresh cilantro
Taco Shells
Shredded lettuce
Chopped tomatoes
Sliced avocados
Shredded cheese
Salsa, if desired

  1. Over a medium heat fry the crumbled tofu, oil, garlic and onion in a large skillet for 5 minutes. Add the chili powder, paprika, cayenne, cumin, salt, lime juice and tomato sauce to the skillet and stir. Cook for 3 minutes. Stir in the cilantro. Spoon mixture in a serving bowl.
  2. Spoon the tofu mixture into taco shells. Top the mixture with lettuce, tomatoes, avocado, Cheddar cheese and salsa.