Taking a day off …

No that doesn’t mean we’re going out to eat tonight … my husband is in the kitchen whipping up his famous chili! While it may only be famous in this house it is pretty yummy and I’m sure it could win an award. Beans and meat make a chili, please don’t argue with that. If it’s only meat then it may as well be spaghetti sauce; if it’s only beans then it’s a soup. GROSS. I just love that I don’t have to lift a finger for today’s dinner. What a blessing 🙂 As I type this he is wandering around the kitchen looking for things … so I’ll just direct from the couch as I sip my morning coffee. Today he picks up a flight so it’s a slow cooker dinner since we don’t know when he’ll be called in to work.

As for the last week, he got to grill a few more times before going back to his hectic schedule.

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Teriyaki pork chops, rice, and egg rolls … I decided to make my own marinade to control the ingredients and boy am I glad that I did! The recipe called for 3/4 cup of sugar which surprised me and after finding a few other recipes I saw they all called for sugar. Of course we don’t use real sugar so I did a quick look on my Stevia conversion chart: 1 cup of sugar = 1 tsp of Stevia. HOLY COW! It’s such a drastic decrease. Do yourself a favor and make the switch (if you can eat Stevia) – stop consuming so much sugar – GROSS!
1 cup soy sauce, 1 cup water, just under 1 tsp Stevia, 1/4 cup Worcestershire sauce, 3 tbsp white vinegar, 3 tsp onion powder, 2 tsp garlic powder, just under 1 tsp ginger (I used powder, it called for fresh) … mix and pour over chops, let marinate for at least 30 minutes – I let them sit for maybe 5 hours.
Easy sides: 5 minute white rice, I put a few dashes of soy sauce on it and frozen egg rolls. How easy is that?! It was so good and even better since the chops were grilled. YUM!
IMG_8040 Not a grill night … just enjoying a glass of wine after a crazy day. Of course McLane had to be in the picture. These nights about about to be a rarity with my husband’s leadership class ending however that will make them even more special.

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I loosely followed this recipe by Giada for sausage and peppers … I think the marsala wine made the difference. It’s a keeper!  My husband helped make the side, squash and zucchini cakes (baked not fried, thank you Paula…). DO NOT USE a ton of salt, parmesean cheese is salty enough. We dipped the caked in the juice left behind from the hoagies, so good!

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The intended dinner was to be fajitas but that idea quickly faded when the peppers and avocado had gone bad 😦 So when life hands you chicken and onions … you make tacos! My husband asked for pickled onions which is super easy and added flavor to the chicken because other fajita seasoning, I had nothing, lol! I used leftover chicken pieces and let them sit (seasoned) for the day, bake and it’s done. As always, Mexican rice as a yummy side.

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I’m always looking for new pasta dishes and found this one on Pinterest, of course mine turned out nothing like the blog however it was pretty good. Yes it looks like a pile of poo-poo but I’m a home cook and who really has time for pretty presentations?

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Another popular dinner, pork chops – this time stuffed with blue cheese and topped with pears. I couldn’t find thick cut chops at the store so picked up butterflied chops, put a spoonful of cheese in the center, and tied the chops shut. Easy. The pears go in after to soak up all of the juices from the meat. Buy a steam bag of veggies and dinner is complete.IMG_8092

A super simple “gratin” also known as a casserole, lol. Mushrooms, potatoes, turkey sausage, and swiss cheese. This was a great diabetic friendly dish since there was no sauce (which is where most the “bad stuff” hides in a recipe). Mushrooms contain so much moisture that when cooked down and all of the seasonings have time to mix it flavors the entire dish.

Last but not least, mozzarella stuffed meatballs! There’s no recipe for this … it’s pretty basic.IMG_8097

Italian seasoned ground turkey, I added bread crumbs and an egg. Portion out a sch-medium meatball, flatten it, place a DRIED OFF moz ball in the center, and roll up! Bake at 400 for about 12 minutes (while the pasta boils/cooks) and dinner is ready.

So in the time that I wrote this post my husband got dinner ready and in the slow cooker. The house smells amazing and I can’t wait for some yummy chili. Sorry folks, he doesn’t follow a recipe … honestly! He tosses stuff in the slow cooker and it always comes out amazing. It’s a bit different each time and I think that’s what I like most about it. You never know just how yummy it will be, 5pm can’t come soon enough!

Leftovers can be exciting!

So you know I’ve been trying to branch out by trying new flavors … not just for dinner but for bbq’s as well, hoping to prove that eating healthy is yummy! There are plenty of skeptics out there but come over to the dark side, I promise you won’t regret it 😉

My new go-to dip is cucumber salsa – people stuff their faces and about 5 scoops in I hear “what is this… it’s awesome!”. Just note that you should really use English cucumbers. The last 2 times I have but the 3rd time I picked up regular cucumbers … let’s just say it became a soup! Regular cucumbers are full of so much water; I had to drain the salsa before serving it. Even 1 day later (I prepped the day earlier), having 2 drains, and serving it up in smaller bowls … each bowl was filled 1/2 way with liquid after an hour 😦 Spend the extra $1 and buy an English cucumber.
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Next on deck .. chicken wings! You don’t have to make hot wings/fatty ranch for dipping or greasy fried wings for football Sunday, check these out – no breading, no “bad for you” ingredients, just 100% yumminess! I forget the site I found this recipe on so here is the check list:
To make apprx 24 wings –
2 cups lime juice (1 large bottle)
4 tsp salt
2 tsp pepper
2 tsp crushed red pepper (use more or less depending on your tolerance of heat!)
4 tsp minced garlic (I used 3 medium garlic cloves OR you can buy pre-minced garlic & measure … either is fine!)
1 cup chopped cilantro
2 cups olive oil
MIX everything in a large bowl, pour over chicken, and marinate for 30 min-2 hrs
We grilled them or you can bake them … enjoy!
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Ahhhh, the pasta salad. It’s such a familiar dish that you don’t even have to tell people what’s all in it … all you say is “there will be a pasta salad” and you know it will be devoured.  I don’t know what it is about this comfort food but everyone likes it.  This version is: 1 box of low carb rotini pasta (Dream Fields / black box), 1 medium “summer sausage” log cubed into even chunks, frozen corn (microwavable steam bag, cook for 6 min & let it cool), 1 large block of cheese cubed into even chunks (use your favorite cheese!), and roasted red peppers (I had a jar in my fridge already opened, may as well use them!), and top with Italian salad dressing (1/2 at prep time and 1/2 before serving it … mix well!).
Cook the pasta FIRST, drain/let it cool … then start slicing and dicing the ingredients. Once the pasta is cooled, combine ingredients into a large bowl & stir 🙂 EASY

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Now I’m just going to overwhelm you with a ton of photos … recipes will be in links!

IMG_7886 Tater tots! Toss tots with hot sauce, crumbled blue cheese, chopped celery and diced chicken.  I left the chicken out because I used this recipe as a side dish to smoked sausages … it was out cheat night 😉

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steak with french onion sauce! We have mostly red wine in our collection so I bought this cute picnic white wine cup; it was perfect for the recipe so if you are not a big wine drinker, look for one of these guys. Also have no fear if you can’t fine veal consomme … I used beef stock and it turned out a-okay 😉 Since the main dish took some extra energy (it was difficult but you have to keep your eyes on it!) I opted for canned green beans and frozen/oven baked bread sticks. An easy meal that you could order from a steak house … at your own kitchen table, LOVE!

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It was cooler last week and I busted out my immersion blender to whip …er, rather blend up some sweet potato soup. It’s from my favorite magazine, Cooking Light. Do yourself a favor and buy one of these guys! Rather than pouring hot things into a blender and risk burning yourself just keep everything in 1 large pot and blend together. I paired a yummy smoked gouda grilled cheese sandwich and the dinner was perfect. In with the new … you don’t have to use Kraft singles for grilled cheese! I love using new cheeses each time we make grilled cheese – yes, a good cheese will cost a few more dollars but it’s so worth it as a splurge meal.

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Saw this on an episode of Barefoot Contessa and it couldn’t have been easier! Cripsy mustard chicken and cheesy grits (again I opted for microwavable veggie since the 2 other items took some energy). Another must have gadget, I love my pint sized food processor. It’s easy to store since it’s small and it’s perfect for our family (there’s only 2 of us) however if you only want to spend $30 and have a larger family – just make recipes in small batches & combine in a large bowl, you have to dump most mixtures into a bowl anyway! The grits will need your attention as it must be stirred every few minutes as to not burn on the bottom of the pot, it is an easy recipe though. I used those ‘5 minute’ grits – just not the instant (comes in packets), you don’t have to buy anything crazy. Trust the recipe and use 1/2 & 1/2, the grits are beyond creamy. These are 2 yummy recipes you can impress your guests with … hello, holiday season is around the corner!

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Okay these 2 dinners are buddies … one night it was garlic shrimp & potato/onion pouches and the other was meatloaf with the same pouches.  I made 2 pouches to be grilled on the same night so I could have a plan ahead dinner 🙂 Who says everything has to be cooked fresh each night?! Yeah so this meatloaf was the bomb dot com. Yes, I went there 😉 A little over 2lbs and we still have leftovers! I have found a dish that has outsmarted my husband, lol! I made/cooked the meatloaf earlier in the day (Friday morning) and reheated it for dinner; I hid the leftovers in the back of the fridge so we’d have dinner for Sunday … he had no idea! Plus we still have 1/3 of it left. Leftovers can be fun, take these open-face meatloaf sandwiches: toasted bread, thinly sliced tomatoes, meatloaf (reheated first), a fried eggs, and ketchup or gravy.

IMG_7968 Pizza night! My husband got spicy Italian sausage and I got mild … everything else was the same: sliced red bell pepper, moz & parm shredded cheese, sauce… done. I love pizza night & trying new toppings!

IMG_8023 Okay this was our splurge meal last night … a 3lb brisket ($20!) which was actually a good deal but it’s the smallest guy I could find so I took it. Into the slow cooker it went and 6 hours later, dinner was ready. We had leftover pasta salad and veggies … I love clearing out the fridge.

Last but not least … brats simmered with onions and beer. One of my husband’s favorites (that he actually cooks! I’m not allowed to help w/ this one… okay 😉 !)
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Simmer for 30 minutes and throw the brats on the grill to crisp the skin … pour the leftover ‘sauce’ (beer/onions) into a large dish, place grilled brats on top, and let people serve themselves. Oh, I should mention we cooked this up for a bbq (along with the pasta salad & cucumber salsa). I also made burgers and they were devoured. We had 2 sausages leftover so of course we took the cheesy grits and cubed the sausages for breakfast the next day. I LOVE LEFTOVERS.

It’s been a good few weeks of leftovers … It was a bigger grocery trip than usual HOWEVER we had and still have meals ready to go. Whether it’s making over a dish (meatloaf turned into sandwiches) or just throwing things together (sausages in grits), don’t think leftovers have to be boring. Same for dishes that you’ve made 10 times … try a new sauce or seasoning. Making something seem “new” can make dinner or any meal for that matter, exciting!

flip it, change it … rearrange it.

I caved. I put up all of my Halloween decorations. Plus fall decorations (minus a few Turkey’s; one holiday at a time THANK YOU).  The last Halloween I decorated for was 3 years ago, in 2012 we had our wedding and then moved, again in 2013 we were packing to move into our new house… so yeah. With that being said some of the items have seen better days, candles melted, things were beyond squished, and I couldn’t figure out a few other things, lol! So I guess when things are looking a little sad it’s time to find new decorations to replace them.  It’s good to update what you already own, kind of like food…

Look at what you’re eating and see if there’s a way to revamp it; cut out food that doesn’t look fresh, bring in colorful veggies, or buy 1 beginner cookbook and make a promise to try a few new recipes. Trying something new for the first time can be scary but the outcome becomes better and better each time, you have to start somewhere.

That was my experiment for the last few days, I took known favorites and did something new with them.

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We often have fish and pork chops so those were at the top of my list to have a make over.  For the fish I used a lemon vinaigrette recipe but changed one of the sides by using cabbage instead of radicchio. I wasn’t sure how it’d turn out but it was sooooo good! The sauce was so flavorful; it made the cabbage/bean side edible (we know those 2 items have ZERO flavor). The fish was lightly coated in flour and quickly pan cooked to create a slight crust then I finished it in the oven at a low temp. for maybe 15 minutes. We needed a starch and I had a bag of baby red potatoes, whipped up an easy version of rusty mashed potatoes. I quartered the potatoes, placed them in a bowl filled with water (covering the potatoes), and microwaved them for 15 minutes while the fish baked.  I then gave them a rough mash, added garlic powder and cheese, done! Oh, also milk and sour cream to help with the mashing.

On to the pork chops where I used a Trisha Yearwood recipe. The cut of chops were awful and made it quite difficult to make them pretty. I didn’t have thick chops but usually with the thin cut I can put “stuffing” in the middle and wrap the meat around, securing with a tooth pick.  This meat was paper thin and tearing from every way possible.  I made it work somehow and it turned out okay. I didn’t have any sides in mind so I scanned my pantry and grabbed hese tomato-basil noodles, given to us from a friend (the house we watched over), then over to my fridge which had leftover veggies.

Classic ingredients made over; it was rough trying something new but in the end I’m glad that I did because next time I know what to do and not to do – you learn each time you cook!

I made a special breakfast on Sunday … my husband surprised me with breakfast last weekend at a yummy cafe so I surprised him this past weekend. I’ve made a frittata once before and we loved it so here’s another one! I used the foundation of one that the Pioneer Woman cooked, changing some ingredients.  Really though, you can use whatever you want in one of these! I used: canned/pre diced potatoes (this is a Sunday morning we’re talking about, ain’t no one got time for dicing!), canned mushrooms (read previous statement about dicing), onions (I cut those myself, thank you), and red peppers (from a jar too). I added cheese, LOTS OF CHEESE – parm & cheddar. I had to up the cooking time to 45 minutes, the eggs were not setting like I had hoped, no biggie though.

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I guess this could be one of our favorite dishes too, spaghetti and meatballs. I took my world famous meatball recipe (as in, famous in this house) and added shredded parm cheese … soooo good.  Just remember that with parm cheese you don’t have to add a lot of salty, it’s a very salty cheese.

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THESE WERE FUN! Spaghetti squash burrito bowls. AWESOME-SAUCE!  The blog post where I got the recipe from was lacking some instructions but I figured it all out.  Bake the squash ‘meat’ side down on a lined baking sheet – 425 for 45 minutes, the ‘meat’ will scoop right out, no effort needed. Use whatever veggies you might order at say, Chipotle or Freebirds, and boom, done! I used canned corn, canned black beans, 2 green bell peppers, 1 red bell pepper, 1/2 red onion diced, cilantro, fajita seasoning, cheese, sour cream, and salsa.  Layer everything like a lasagna in the squash shell: cheese, veggies, squash, cheese, veggies, squash, more cheese, salsa & sour cream. We each went back for 2 helpings – it didn’t leave us feeling gross but we were definitely full. I’d suggest 1 squash per person, you serve the burrito bowl in one of the halves. This recipe is staying in rotation. LOVE!

Go find “old” recipes and brainstorm how you can make them over. Add a new sauce or try to make a meat dish into a vegetarian dish (swap a steak for shrimp), even if it’s 1 ingredient that you change (I added parm cheese to my meatballs, they tasted new to us!) it can make a big difference. Don’t be afraid to change up your routine.

Slowly introducing cool-weather comfort foods

Finally. It’s finally October however that doesn’t mean the weather is cooling down any 😦 We had an enjoyable weekend with windows open and the AC off… today it’s sticky-humid and 72 at 8:30am, a high of 90 is expected. Just when I wanted to start decorating for Halloween/Autumn the weather gods turn! I love heat and I love sun but I’d take a real fall before winter gets here – it’s supposed to be a doozie again this year. So with the tease of cooler temps I started to introduce new comfort foods to the weekly menu.

How about stuffing covered baked pork chops.Yes you read that right. Since stuffing is a no-no item with our new eating ways, I was missing it. I think it’s overlooked 99% of the year and then everyone goes crazy with it at Thanksgiving, it needs to be used more often and this is a great way to incorporate it throughout the year.
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Egg wash, flour, egg wash, coat in uncooked stuffing – seriously it’s that easy! Bake it and cover with yummy gravy (it’s absolutely needed or else you might chip a tooth on the stuffing, lol). Add some veggies (steam bag, cheat!) and instant mashed potatoes (added lots of shredded cheese, another cheat!). I’ll tell ya once again – if you have a “labor intensive” feature for dinner then opt for easy side items, in my case steam-in-a-bag veggies and instant potatoes. Use your own extras or seasonings to add some creativity and flavor. Although 2 pork chops took maybe 10 minutes to prep but dredging is messy which is why I picked easy side items.

Baked fish was on order as well this past week, I’ve made it once before – it’s a Rachael Ray recipe. Giving another nod to comfort foods I whipped up a mushroom & orzo dish, this one I’ve made 2 times before (1st time grand reveal at Christmas), the 2nd time I used whole wheat orzo and it was disgusting … the texture was not appreciated by myself or my husband, it was like cardboard! SOGGY CARDBOARD! I went for regular orzo this time and it was just as yummy as I remember the 1st time was. It’s a keeper.  I’ve also started using frozen pearl onions, do yourself a favor and copy me. Peeling a pearl onion is a pain in the neck x 12 (how many I originally used).

I had to turn it in to a casserole because I cooked it in the morning and reheated it for dinner.

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Who’s up for a 2 pot meal? EASY CLEAN UP!!! I heart the Pioneer Woman and her yummy creations. This recipe was on her show a few weeks ago when it was still 90 degrees and I was waiting for the right time to make this. Friday it was beginning to cool off and I knew the weekend would be nice as well; we always have leftover pasta so I wanted to enjoy it over the weekend too; anyway it was perfect! We got comfy on the couch with this piled high in a bowl, then there was silence. A sure bet that the meal is delish. Ok so back to the easiest dish ever; the pasta is cooked in 1 pot and the sauce/chicken/moz cheese goes into another. The cutest thing EVER at the grocery store were these mozzarella balls – you could either fight with the huge ball of moz and slice/dice it into small pieces to scatter around the sauce OR buy these lil fellas! Same price and none of the fuss. Yes of course it made plenty of leftovers which we enjoyed on Sunday, we needed a meal to comfort an embarrassing Steelers loss … while it didn’t make us feel any better about that game our stomachs were at least satisfied.

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At the beginning of last week since it was bea-u-tious and I figured to make a fun, tropical inspired steak. The sun was shining and screamed “MANGOES!”. I found the most amazingly juicy mango and was incredibly pleased with how much “meat” was on that sucker. I’ve finally figured out how to slice mangoes the right way, thanks to The Kitchen (TV show).

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Here it goes – I used the mango mixture on top of the rice and steak, 2 for 1 deal.  All it is, is mango/jalapeno/cilantro/lime juice. DONE.  While the rice cooked I tossed in cilantro and lime juice to boost the flavors.  Once plated I topped the rice with mango and same for the steak, add a side salad and it really looks like something you’d pay a good penny for at a restaurant. Hubby is home for dinner for the next few weeks due to a training class he’s in right now so he actually has “normal” work hours. I love it and am living in the moment each night we get to have dinner together – no planning what can be reheated and not turn in to rubber, it’s pretty fantastic.

Halloween decorations > Halloween candy

With it officially being fall I’m debating when to bust out my 5 storage tubs of Autumn/Halloween/Thanksgiving decorations. It is cooling off maybe 1 degree less each day but it’s still hard to think Halloween is a month-ish away with 90 degree days going strong. With Halloween around the corner we have to stock up on candy and be more prepared than last year. We ran out of 3 bags with in an hour or so! Lots of kids … but that was in our old neighborhood, I don’t know many kids we’ll get this year being in a new neighborhood where only 1/2 of the houses are completed. I know we’re a healthy house now but there’s no way I can’t pass out yummy, sugary goodness… we all have a guilty pleasure. I like passing out candy and seeing all of the kids in hopefully creative costumes, they get 2 pieces of candy and the teenagers who put on a mask get 1. Yes, I have a ranking system. If the costume is amazingly over the top they get 3 (a rare occurrence). I just wish candy isn’t so expensive – 3 bags of the good stuff costs about 1/2 of what my weekly trips are! Proves that eating right is better for your wallet – cut out the candy and save mega bucks. I always prefer decorating over buying candy; decorations can be recycled.

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On to our meals for the past few days …

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Who doesn’t love a casserole? 😉 I know, most of you cringe at the word but c’mon they make dinner easy and this one is a throwback to one my mother would cook up. I posted this picture on Instagram and a rude lady commented that she’d NEVER make this … her username was “diva” something or another, go figure. Well lady, just la-ti-da for you – I’m sorry that you’re missing out on the best casseroles ever and don’t know how to enjoy the simpler things in life. YOUR LOSS!

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I’ve made these once before and they were just as tasty. Gotta love a good Philly cheesesteak that you can make in your own kitchen, especially here in Texas.  I’ve heard of one restaurant that supposedly makes bomb.com cheesesteaks but it’s a 45-60 min. drive … yeah, I’ll keep to my kitchen.

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Y’all are gonna think I’m crazy, I’ve never done this before and I regret it so hard! I don’t really care for “naked” drum sticks (no bbq sauce) but I put a small blob of butter under the skin and the chicken turned out so juicy! I also doubled up on seasoning, under the skin and around the entire drum stick. I let them marinate for the day and they turned out great. I’m seriously doing this EVERY TIME from NOW ON. Bake for an hour at 350-375.

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This was a new recipe from the diabetic magazine I told you about in my last post.  Maple-mustard turkey thighs with tiny potatoes. Cook on low for 6-7 hours, or high for 3-3 1/2 hours.  You’ll need to spoon the leftover sauce over your plate once it’s all served up; the inner turkey thigh was a little dry and could have used a bit of the sauce. It was yummy and my house smelled amazing!

1 lbs tiny new potatoes (quartered)
4 turkey thighs (2-2 1/2 lbs total), skin removed –> BTW it was super easy to remove the skin with a paring knife
1/3 cup grainy brown mustard
3 tbsp maple syrup
1 tbsp quick cooking tapioca

1. Place potatoes at the bottom of the slow cooker. Arrange turkey thighs on top.
2. In a small bowl stir mustard, syrup, and tapioca.  Pour mixture over turkey.
3. Cover and cook on low for 6-7 hrs or high for 3-3 1/2 hrs.

Serve turkey & potatoes topped with the maple/mustard sauce.

Is fall really around the corner?

This past weekend was a tease of fall weather; it was 95 on Friday and Saturday morning – a shocking 60! Talk about a drastic change. It remained cool through Sunday thanks to some rain and a slight breeze but Monday morning, BAM, right back up to 87. Of course people of this city freaked out and I saw some scarves, fuzzy boots, and velor track outfits. I mean really… scarves? I don’t mean cute or fashionable scarves I’m talking bulky winter scarves. *face palm*

With the reminder of fall being around the corner I was excited to see a slow cooker feature in a diabetic magazine while waiting in the check out line at the grocery store. I picked up a copy because honestly I have about 4 slow cooker recipes that are my ‘go to’; it’d be nice to add some variety and find some new ‘go to’s’. There are some breakfast recipes which look interesting, the only down side is that they take 2-3 hours so you can’t cook them overnight. I don’t see myself waking up at 5AM to start breakfast so I can eat at 8AM. Maybe if we have overnight guests I’ll cook something the night before and reheat it in the morning however who likes rubbery, leftover eggs? I’ll have to find a way to create those meals. There were also great tips if you whip up your own recipe; protein to liquid ratio, % of starches to liquid, etc. Overall I’m ready to use and abuse my slow cooker this coming fall season.

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Speaking of my slow cooker, a classic in this house was Wednesday’s meal, stuffed cabbage. I followed that recipe for ingredient purposes only but I also added 1 large can of crushed tomatoes and 1 more can of tomato soup. To the meat mixture I added maybe 1/2 cup of crushed tomatoes (strained w/ a slotted spoon), I didn’t want the meat to dry out since I used lean ground turkey.  To the slow cooker I poured 1 can of soup, placed the cabbage rolls, poured the 2nd can of soup and the remaining crushed tomatoes (including all liquid).  They turned out so good! My house smelled amazing and dinner was super yummy 🙂

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We had shrimp fried rice …er… quinoa! Last Monday I cooked most of dinner that morning! I have 1 hr from the time I get home from teaching lessons to leaving for band rehearsal, clearly not enough time to prep and cook an entire meal. When I got home I threw the egg rolls in the microwave (hey, if the cooking directions offer oven and microwave instructions, opt for the faster one when time is not on your side), pan cooked the shrimp (which takes maybe 4 minutes?), and dinner was ready! Oh yeah, microwave the quinoa for a few minutes and cover it with a damp paper towel to create steam. A quick and healthy dinner, a much better option than fast food!

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I’ve been on a mushroom kick and last Thursday I found this yummy recipe. I had a leftover mixture of mushrooms/bacon from pork chops the week before and when I saw a honey-dijon chicken recipe topped with bacon and mushrooms, it was like the recipe was waiting to be found.

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Who can resist a good burger? I’m going to dub this one as the Thanksgiving burger. At first I wasn’t really sure of the ingredients and how it would taste but hello, it’s a Rachael Ray recipe so you know it’s gonna be good! I forgot to take an ‘after’ pic but click on the link and you’ll see it there 🙂 . These were super easy to prep and I cooked them on the stove. Also don’t be turned off by the grainy mustard (as I was) – I cut the amount in half so there would just be a hint of it in the cranberry sauce. Basically, it was delish. This is a keeper! Oh, english muffins are the buns (toast them so they don’t become soggy!), so fun! It kept the burger light.

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Last night’s meal was on point! Again, having only 1 hr to eat on Monday’s means getting dinner ready in the morning. These chops were so easy to put together, maybe 20 minutes to prep and cook (totally doable if you need a quick dinner after working a long day!). Since I’d be working when things would need to be reheated I left detailed instructions for my husband to get dinner going, at 4:20 he preheated the oven to bake roasted red potatoes (from the freezer section), after a few minutes he put in the pork chops, the remaining 6 minutes were used to steam veggies in the microwave. I love those steamer bags but these are plain veggies, no extra fatty or sodium filled sauces. Sprinkle some seasoning on the veggies and boom, a lovely side dish. Dinner was ready by 5:05 (I get home at 5pm) and devoured by 5:40.

Don’t ignore the freezer section, you can find some yummy things in those aisles.

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I think I forgot to write about these mini taco cuties last week. So easy and perfect for game days! Use won ton wrappers (I used 2 partially layered on top of each other, for each mini taco), fill with browned/seasoned meat (I used regular ground turkey + chili seasoning + diced onions), top with shredded cheese, and bake for 8 minutes (or until won ton wrappers are golden brown) at 350 degrees. Top with salsa once they’re done! These were scooped up so quickly so if you’re the chef for the day be sure to taste your creation before serving to guests!

I ran out of ketchup.

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My parents would be shocked.

I was saddened by the discovery.

My husband just laughed.

At 3:30pm yesterday I realized I didn’t have enough ketchup to make a bbq sauce; I didn’t even have enough to make 1/2 of the recipe. I had maybe 2 TBSP of ketchup remaining and that surely wasn’t going to cut it. There was a day when my mother always had a back up bottle in the pantry because I literally drank ketchup.  I too began stock piling ketchup, buying the mega 4 pack at Sam’s however as of lately with all of my new cooking adventures, I find myself using less and less of this fabulous condiment. I mean, to give you an idea of my ketchup addiction: I wouldn’t even touch a steak without ketchup – I don’t care if I was at home or at a 4 star restaurant. I could give a hoot about the eye rolls in my direction. I LOVE KETCHUP. My favorite dinner is chicken nuggets with too much ketchup for every bite.

You know you’re obsessed when:
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This is the first time I’ve ever run out of ketchup and I’m sure it’ll happen again but it made me stop and think – I hardly buy ketchup anymore, it’s not on my weekly shopping list anymore… maybe monthly if that. Wow, what a difference a year makes. Yes, in 1 year I’ve almost kicked my addiction of ketchup. I still use it but as sauce bases or for the obvious hot dog dinner.

I digress; hubby picked up an emergency bottle on the way home from work and dinner continued.
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burger recipe here                                                                       green bean salad recipe here

A ‘montage’ of pictures for the last 2 weeks of meals …
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slow cooker ribs                                                       meatball subs – leftover from a spaghetti & meatball night 😉

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mac n’ cheese & pork chops w/ caramelized onions/apples               slow cooker stuffed peppers

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potato salad (Martha, you disappointed me… this was not very good; from her “Great Food Fast” book)

IMG_6521 PIZZA NIGHT! No recipe… just used my imagination 🙂

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stuffed portobello caps (George Foreman recipe)                                pork chops … try this yummy marinade
goat cheese, evoo, black pepper, pesto, & I added tomatoes