Avocado, Cucumber, Tomato Salad

Sometimes I crave healthy food.  Sometimes.  I know.  It's kind of a miracle when that happens.  This salad happens to have a combination of three of my favorites - tomatoes, cucumbers, and avocados, and I used a dressing using no oil...and just a tiny bit of mayo :)  So, the dressing gives it just a kick of lemon and vinegar, without taking away from the fresh taste of the rest of the salad.  Love!  So, if you are having one of those days that you are wanting something fresh and healthy, give this one a try.  Enjoy!

Printable Version

Salad:
2 medium cucumbers, peeled and chopped
2 cups chopped and seeded tomatoes
2 large avocados, pitted and chopped
crumbled feta cheese

Dressing:
2 tbsp red wine vinegar
1 tbsp mayo
1 tbsp sugar
1 tsp lemon juice
1/4 tsp salt
1/4 tsp pepper

Directions:

1.  Prepare dressing:  whisk together red wine vinegar, mayo, sugar, lemon juice, salt, and pepper in a bowl.  Set aside.
2.  Combine cucumbers, tomatoes, and avocados in a medium bowl.  Toss with feta cheese and dressing.  Chill until serving.

The 4 Packet Roast

I love this meal :)  Not only is it delicious, but it is really simple to make, which is always a good thing!  I have always loved a good roast, but this recipe adds so much flavor.  Serve with some delicious mashed potatoes, and you have got yourself a meal your whole family will love.  Enjoy! :)

Printable Version

Ingredients:

1 packet Ranch dressing mix
1 packet brown gravy mix
1 packet Italian salad dressing mix
1 packet onion soup mix
1 roast of choice
1/2 - 3/4 cup water
assorted veggies (optional)

Directions:

1.  Place roast and assorted veggies (if using) in crockpot.
2.  Sprinkle mix packets on roast.  Pour water over the top.
3.  Cook on low for 6-8 hours.

Source:  The Sisters Cafe

Chicken Pillows

I remember having these a couple of times as a kid, and I loved them!  I have to admit, I'm a real sucker for cream cheese - anything.  I came across this recipe online and it looked like a vamped up version from what I had before.  I made these for my husband and mom while she was in town, and they both agreed that they were delicious!  I know we will definitely be bringing these on as a regular meal in our house.  I hope you all enjoy this one too :)

Printable Version

Ingredients:

1 (8 ounce) package cream cheese
1/2 cup sour cream
1/2 tsp salt
1/4 tsp pepper
1 1/2 tbsp dried chives
1 1/2 tbsp fresh onion, minced
3 chicken breasts, cooked and shredded
2 (8 ounce) cans crescent rolls
1/4 cup melted butter
Italian bread crumbs
1 (14.5 ounce) can cream of chicken soup
1 package chicken gravy mix

Directions:

1.  Using a hand mixer, beat cream cheese and sour cream until well combined.  Stir in salt, pepper, onion, chives, and diced chicken.

2.  Using Pillsbury crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn't come out. Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.

3.  Dip each pillow in melted butter on both sides. Roll in bread crumbs on both sides. Shake excess crumbs off. Place chicken pillow on cookie sheet and bake at 350 degrees for 20-25 minutes.

4.  Make gravy by mixing one package of chicken gravy mix, one can of cream of chicken soup and 3/4 can of water in a small pot. Mix together and heat until warm. Serve chicken pillows with gravy poured over top.

Source:  The Girl Who Ate Everything

Classic Spaghetti Sauce

ahhh, spaghetti.  Classically delicious.  I mean, really, who doesn't love it?  This recipe is the best I have ever found for a homemade, meat spaghetti sauce.  Another plus?  It's an amazing freezer meal as well.  This recipe makes quite a bit, so we always freeze some when we make it.  Then, when you have one of those days where you just don't have time to cook - pull some of this awesome spaghetti sauce out of the freezer, and.... wa-la!  Deliciousness.  Enjoy!

Printable Version

Ingredients:

3 tbsp olive oil
2 cups onion, chopped and divided
2 lbs hamburger (at least 90% lean)
5 cloves garlic, finely chopped
1 (12 ounce) can tomato paste
1 tsp kosher salt
1 tsp black pepper
3 tsp dried oregano
3 tsp dried basil
1 1/2 tsp dried thyme
2 (14 ounce) cans Italian-style diced tomatoes
2 (28 ounce) cans crushed tomatoes
1 1/2 cups beef stock or beef broth
2 tbsp brown sugar

8 ounces velvetta (optional)

Directions:

1.  Heat olive oil over medium high heat. Add onions and saute until translucent and slightly browned.  Add garlic and stir constantly for 1 minute. 

2.  Add beef and cook until no red is showing.  Drain beef slightly.

3.  Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar.  

4.  Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally.  With 15 minutes left, stir in velvetta, if using.

Source:  Adapted from Mel's Kitchen Cafe

Enchilada Casserole

So, there is this enchilada recipe that has been in my family for quite a while, and I LOVE it!  The only problem is that it takes quite a while to make, so it's not the most handy recipe for most busy days.  Growing up, I always loved eating my grandmother's enchiladas on special occasions.  I found a recipe for an enchilada casserole that is a lot quicker to make, and it tastes similar to my grandmother's recipe!  I love this recipe for bringing the taste of my favorite family enchiladas to something a lot quicker to make :)  Enjoy!

Printable Version

Ingredients:

2 lbs ground beef

1 large onion, chopped

1 clove garlic, chopped

1 tsp chili powder

2 (20 ounce) cans enchilada sauce

1 (28 ounce) can petite diced tomatoes

1 can black olives, sliced (optional)

24 corn tortillas

1 lb grated cheddar cheese

Directions:

1.  Fry meat, onion, and garlic.  Drain off fat, and season with salt and pepper.
2.  Add all the remaining ingredients, except olives, tortillas, and cheddar cheese.  Cook for 20 minutes, then add olives.
3.    In a 9" x 13" baking dish, layer tortillas, meat mixture, and cheese.  Repeat, ending with cheese on top.
4.  Bake at 350 for 30-35 minutes.

Source:  Your Home Based Mom

Peanut Butter Cup Crunch Brownie Bars

Hey everyone!  Between work and all this healthy business going on at my house, I haven't had much time to devote to cooking.  But, my husband finally finished his biggest loser competition!  We are awaiting the results....wait, not even joking....my husband just got the results!!  He WON!!!   Well, I guess now is the best time of any to bust out an amazing dessert, right?!  ha ha.  These brownies are SO amazing!  I had been eying these ever since brown-eyed baker posted these on her blog.  I absolutely love peanut-butter and chocolate together, and these just bring that combo to a whole other level.  Hope you enjoy this one :)

Printable Version

Ingredients:

1 batch of your favorite brownies (baked in a 9 x 9" pan so they are thicker)
1 (12 ounce) bag Reeses peanut butter cups, crushed
3/4 cup milk chocolate chips
1/4 cup peanut butter
1 cup Rice Krispies cereal

Directions:

1.  Prepare brownies according to directions, and bake 5 minutes less than recipe calls for.  Remove from oven and sprinkle Reeses on top.  Put back in the oven and cook last 5 minutes.
2.  Melt chocolate chips and peanut butter in a saucepan over medium-low heat.  Stir in the cereal evenly to coat.
3.  Remove brownies from the oven and pour chocolate/peanut butter mixture over the top.  Spread evenly.
4.  Refrigerate at least 2 hours before cutting and serving.

Source:  Brown-Eyed Baker

Teriyaki Chicken Bowls

Anyone having one of those days where you just want to throw something in the crockpot and be done with dinner in a snap?  This recipe is just that, and if you like the chicken bowls from Teriyaki Stix, you should definitely try this one!  This recipe has become one of my husband's favorite meals....the first time we ate this, he was ooh-ing and aww-ing the whole time.  In my opinion, if it passes the husband test, this one has got to be good!  Enjoy! :)

Printable Version

Ingredients:

2 pounds boneless, skinless chicken thighs
1/2 cup soy sauce (I don't recommend less sodium...it makes it less flavorful)
1/2 cup brown sugar
1/4 tsp garlic powder
1/4 tsp ground ginger
1 tbsp ketchup
1/2 tsp red pepper flakes
2 tbsp toasted sesame seeds (optional)

Thickening Sauce:
2 tbsp corn starch
1/4 cup cold water

Directions:

1.  Place chicken thighs in crock pot.
2.  Whisk together remaining ingredients in a bowl and pour over chicken.
3.  Cover and cook on low for 6-7 hours or 3-4 on high.  Serve over rice.
4.  To thicken sauce, remove sauce from crockpot and bring to boil in saucepan.  In separate bowl, combine cold water and corn starch.  Add corn starch mixture to sauce and stir until it reaches desired thickness.  You may need to add more corn starch/water depending on how thick you want it.

Source:  Dish Delish