Recipe - Mini-Corn Muffins

Who can resist a chance to turn a basic box mix into something yummy and special. Well here it is. It doesn't get a lot easier without just sticking to the box (but we know THAT won't impress your guests, now will it?). (:

Quick fix these fancy sides with this recipe for Mini-Corn Muffins.

Ingredients

1 (6.5-ounce) package corn muffin mix (such as Betty Crocker)
1/3 cup fat-free milk
2 tablespoons canola oil
2 egg whites
1 cup corn (frozen works best, but canned is fine)
Butter-flavored cooking spray


Directions

Preheat oven to 400. Combine all ingredients except cooking spray in a medium bowl; stir just until combined.

Spoon batter evenly into 24 miniature muffin cups coated with cooking spray. Bake at 400° for 11 minutes.

Spray tops of muffins with cooking spray; bake an additional 2 minutes. Remove from oven; let stand in pan 2 minutes.


***TIPS***
I always like to add a little extra sugar to my mix. I prefer a sweeter cornbread to a saltier one. Also add in some green chiles and/or shredded cheese if you prefer. Makes for some great variations.

Recipe - Banana French Toast

I'm always looking for ways to do things just a little different. My son loves French toast, and he loves bananas. But I get tired of slicing bananas on top of his plate, and if I leave it whole, he peels the whole peel off and gets his hands all nasty. So, here's a little mix of the two.

Start your day right with this recipe for Banana French Toast.

Ingredients

1 Large very ripe banana
2 Eggs
1/2 cup Milk
1/2 teaspoon Ground cinnamon
4 slices Whole wheat bread
3 tbsp Butter


Directions

Blend first 4 ingredients in processor until smooth. Transfer to 13x9-inch pan. Place bread in milk mixture and soak until all liquid is absorbed, turning bread occasionally, about 20 minutes.

Melt butter in heavy large skillet over medium heat. Add bread and cook until golden brown, about 3 minutes per side. Serve immediately topped with syrup, cool whip or powdered sugar.

Recipe - Chicken Chilaquiles

This recipe is great and extremely versatile for families. When I say that, I don't mean that there are 100 different ways to serve it. I simply mean that the recipe is great, and for kids (or adults) who don't like spicy stuff, you can tone down the chile mixture, or omit the chiles completely. For my family, I usually add a little extra, or some hot sauce. Olé!

Layer in the flavor with this recipe for Chicken Chilaquiles.

Ingredients

2 cups Shredded skinless, boneless rotisserie chicken breast
1/2 cup Chopped green onions
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided (if you can't find this, just sub regular old Pepper Jack)
2 tablespoons Grated Parmesan cheese
1 teaspoon Chili powder
1/4 teaspoon Salt
1/4 teaspoon Black pepper
3/4 cup 1% low-fat milk
1/4 cup Chopped fresh cilantro
1 (11-ounce) can Tomatillos, drained
1 (4.5-ounce) can Chopped green chiles, drained
12 (6-inch) corn tortillas
Cooking spray


Directions

Preheat oven to 375.

Combine chicken, green onions, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl. Place milk and next 3 ingredients (through chiles) in a food processor or blender; process until smooth.

Heat tortillas according to package directions. Pour 1/3 cup tomatillo mixture into bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 4 corn tortillas in dish, and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.

Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Monterey Jack cheese. Bake for 20 minutes or until bubbly.

Recipe - Almond Chicken Dijon

This recipe is a very unusual twist. A savory dipped chicken topped with crunchy almonds. This is one of those recipes where you just have to try. Don't be scared or skeptical, but let go of your worries and EAT SOME CHICKEN!!! You'll either love it and be glad you tried it, or you'll hate it and...well, sorry, but at least you only wasted one dinner time. Hey, it's an excuse to make the hubby go pick up some pizza.

I hope you enjoy this recipe for Almond Chicken Dijon

Ingredients

4 Small boneless skinless chicken breast halves (about 1 lb)
3 tbsp. Light mayo
1 tbsp. Dijon mustard
1/4 cup Slivered almonds, coarsely chopped (lightly toasted)


Directions

Preheat oven to 375. Place chicken in a lightly greased 9x13 dish.

Mix mayo and mustard until well blended. Spread top side of each chicken with mixture. Sprinkle evenly with almonds.

Bake for 20-25 minutes or until cooked through.

Recipe - Chicken Enchiladas

Another Mexican dish...go figure, haha. Well my last enchilada dish was beef, and while we do eat it occasionally, I've gotten my family away from red meat for health purposes. So here, for your dining pleasure, is my favorite recipe for a healthier version of enchiladas.

Don't chicken out, make sure to try this recipe for Chicken Enchiladas.

Ingredients

2 T. Extra-virgin olive oil
3 boneless, skinless chicken breasts or thighs (about 1/2 – 3/4 pound)
salt & pepper, to taste
1/2 onion, diced
2 T. flour
1 c. chicken stock
1/2 c. sour cream
1 small can diced green chilies
2 t. cumin
1/2 t. salt
1/8 t. cayenne pepper
10 flour tortillas (homemade or packaged)
1 c. shredded cheese (I prefer Cheddar or Jack)


Directions

Preheat oven to 350. Heat olive oil in a large skillet. Season chicken with salt and pepper to taste. Add to skillet, cover and cook for 20 minutes or until juices run clear, flipping over after 10 minutes. Remove from skillet and shred.

Add onion to the skillet and cook for 5 minutes. Stir in flour and cook 2 more minutes, stirring often. Whisk in chicken stock, bring to a boil and let simmer until thickened.

Remove skillet from heat. Stir in sour cream, green chilies and seasonings. Reserve 1 c. sauce. Stir chicken into skillet and fill tortillas with about 2 T. filling, roll up. Place rolled up enchiladas in a greased casserole dish. Cover with reserved sauce.

Bake for 30 minutes. After the first 15 minutes, sprinkle 1 c. cheese over the top and return to the oven.

Recipe - Grilled Ham Sandwiches

AND not just any ham sandwich. This is another take on my every loving comfort food, Mr. Grilled Cheese. Throw in a little meat for protein, a little spinach for the green veggies and you have a pretty decent sandwich (and shhhh...it's quick and easy, too).

Stack these greats into a greatER meal with this recipe for Grilled Ham Sandwiches.

Ingredients

8 (3/4-ounce) slices crusty Chicago-style Italian bread (about 1/2 inch thick), toasted
8 ounces thinly sliced lower-sodium deli ham (such as Boar's Head)
4 (1-ounce) slices reduced-sodium Muenster cheese (such as Alpine Lace)
2 cups fresh baby spinach
1/4 cup mild chowchow (such as Braswell's)
Cooking spray


Directions

Layer each of 4 bread slices with 2 ounces ham, 1 slice Muenster cheese, 1/2 cup baby spinach, 1 tablespoon chowchow, and 1 bread slice.

Heat a large nonstick skillet over medium-high heat. Coat sandwiches with cooking spray; add to pan. Cook 2 minutes on each side or until browned and cheese melts. Cut sandwiches in half, if desired. Serve immediately.


***TIPS***

Chowchow is a relish-like condiment, and can be totally omitted if you can't find it. I sometimes sub it with some carmelized onions. The are great cut into little triangles and served as finger food for parties.

Recipe - Swiss Chicken

You can always count on chicken. It's a food that can take just about any abuse you give it, and sucks in even the strangest of flavor combination without complaining about it. Chicken recipes that are cooked with a sauce or gravy around it are even better, because it's nearly impossible to dry them out (I say nearly, no need for icky comments below, haha). This recipe is one of my go-to's on a busy night because of how easy it really is.

Enjoy this tasty recipe of Swiss Chicken.

Ingredients

4 pieces Boneless, skinless chicken breast
4 slices Swiss cheese
1 can Cream of mushroom soup
1/4 cup Water
1 cup Herbed stuffing mix
1/2 stick Butter or marg.
Salt and pepper to taste


Directions

Preheat oven to 350. Salt and pepper chicken breasts and place them in square baking dish. Cover each one with slice of Swiss cheese.

Mix soup with water and stir well; pour over chicken and cheese. Sprinkle stuffing mix evenly over all.

Melt butter, and pour evenly on top. Bake for 50 minutes or until done.


***TIPS***
This recipe is a basic one, so spice it up with some garlic, onion powder or oregano. Or add in anything to your preference. For my family, I mix hot sauce into the soup mix.

Recipe - Old Fashioned Fruit Scones

Recipes that can occupy more than one space are great. A sauce that doubles as a dip, a mix that can be turned into two quick dishes...or a breakfast treat that can easily take place of an afternoon snack or dessert. This scone recipe is easy and versatile. Change the raisins out for almost any dried fruit for a great change in taste.

Start your morning with this Old Fashioned Fruit Scone.

Ingredients

3 cups All-purpose flour
5 tsp Baking powder
1 cup Granulated sugar
1 Egg
1 cup Butter, shortening or margarine
1 cup Milk
1/2 cup Raisins, currants or mixed dried fruit


Directions

Preheat oven to 375. Measure flour, baking powder and sugar into a mixing bowl. Cut the butter in with a pastry blender (I don't have one, so I use knives or forks) until the size of peas.

Beat in milk, egg and fruit until well incorporated.

Turn out onto a lightly floured board and pat to 1/2-inch thickness.

Cut out with a floured cutter into 2-inch rounds (or, using a sharp knife, cut into triangles, which is the traditional Scottish method) and bake for 12 to 15 minutes.


***TIPS***
Change the dried fruit for a easy recipe update. It's great served with jam and freezes well. I like to make a batch, freeze them and set a couple out at night. They're nice and thawed by morning, and ready to be eaten.

To make it healthier, substitute half of the AP flour for wheat flour. While I wouldn't suggest substituting all of it, if necessary, use 7/8 C whole wheat flour instead of 1 C AP flour.

Recipe - Easy Chicken Gravy

I like to try to get recipes that go together, posted together. My last recipe for chicken hash could be topped with some pepper gravy, ketchup...OR chicken gravy. Don't let it intimidate you. Gravies use to worry the snot out of me, mostly because I ended up with nothing but wet lumpy dough most of the time. But this is a chicken gravy that anyone can manage!

Top off your favorite chicken with this recipe for Easy Chicken Gravy!

Ingredients

4 T. butter or margarine
4 T. flour
2 c. chicken stock
1 t. black pepper
1/2 t. thyme


Directions

Melt butter or margarine over medium heat. Whisk in flour and cook for 2-3 minutes. Whisk in chicken stock, bring to a boil, and simmer until thickened to desired consistency. Stir in pepper and thyme. Freeze flat in freezer bag for easy and long-term storage.

Recipe - Chicken Hash

Being a down home, country girl, I absolutely love recipes that include potatoes. And a big plate of mixed up food always makes me smile. So when I put a lot of thought into it...who could resist a mix of chicken, and potatoes?! Psh...not me! This is another one of those one-pot wonders, and to make it even easier, I have shredded chicken vacuum sealed in the freezer, and frozen containers of diced onions and diced peppers. So this meal really is a quick fix.

Mix it up with this recipe for Chicken Hash.

Ingredients

3 T. olive oil
3 T. butter or margarine
6 potatoes, cut into small cubes
1 large onion, diced
1 green pepper, diced
4 carrots, shredded
2 c. cooked and shredded chicken
2 t. salt
2 t. black pepper
1 t. paprika


Directions

Heat olive oil and butter or margarine in a large skillet over medium heat. Add the potatoes and cook for about 5 minutes, until they just start to brown on one side.

Add the onion and green pepper. Continue cooking until onion is translucent, about another 5 minutes.

Stir in the carrots, chicken and seasonings. Cook, stirring often, until potatoes are tender and browned all over, about 10-15 more minutes.

Serve with pepper gravy, chicken gravy or ketchup!

***TIPS***
This recipe is pretty versatile. I like to top mine with cheese sometimes. Or mix in some broth and cream of chicken soup for something creamier that goes great with rice. Sometimes when it's too late for breakfast and too early for lunch, I'll top this plate with some eggs and bacon and serve with biscuits.

Recipe - Chicken Cacciatore

I always enjoy cooking something that pretty much makes its own side. If it cooks in a sauce and I can pour it over rice or pasta, it always gets put in my favorites spot. Include the fact that it simmers on its own for an easy cook, and the one-pot convenience and I have a top 10 recipe.

Make sure you try this recipe for Chicken Cacciatore.

Ingredients

3 T. Extra-virgin olive oil
1/2 small onion, diced
1 green pepper, diced
3 carrots, diced
2 cloves garlic, diced
1/2 t. crushed red pepper flakes
2 t. Italian seasoning
1 t. salt
1 lb. boneless, skinless chicken pieces (breasts or thighs)
2 cans crushed tomatoes
1/2 c. chicken stock


Directions

Heat olive oil in a large skillet over medium heat. Add onion, green pepper, carrots and garlic. Cook for about 5 minutes, until veggies are cooked but still a little crispy. Stir in seasonings.

Add chicken to the skillet. Cover with tomatoes and chicken stock. Bring to a slow boil, cover and simmer at least 30 minutes. The chicken should be fully cooked by this point, but a longer simmer time will result in more flavor. Before serving, you can cut the chicken into bite-sized pieces if desired. Serve over spaghetti or rice.

***LEFTOVER ALERT***
Put leftovers in freeze bag and lay flat on cookie sheet to freeze. Store frozen leftovers flat. When ready for dinner, all that is needed is to cook some spaghetti or rice and reheat frozen cacciatore.

Recipe - Whole Wheat Tortillas

The last recipe I posted was for some tasty enchiladas. And while many times, I buy flour or corn tortillas from the store, I do like to make my own if I have time. I have a very basic go to recipe that I've used for years. I don't have a tortilla press, so I roll them between sheets of parchment paper or saran wrap.

Wrap up with this recipe for Whole Wheat Tortillas.

Ingredients

1 cup all-purpose flour
4 cups whole wheat bread flour
1/2 cup shortening
2 teaspoons salt
1 1/2 cups boiling water
all-purpose flour for rolling


Directions

In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.

Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.

Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.

Recipe - Beer-Braised Pork Chops

This is a tender version of pork chops that provides a sweet and savory flavor. To cut the budget a little, I buy the pork loins in bulk when they're on sale and slice them into chops. Then I vacuum seal and freeze them. A $14.00 loin turns into 10-15 chops easily, and more for us because we like them sliced extra thin.

Make sure you try this recipe for Beer-Braised Pork Chops.

Ingredients

2 teaspoon(s) olive oil
4 center-cut, bone-in pork chops
Salt and pepper to taste
2 Anjou pears, peeled, cored, and cut into 3/4-inch-thick wedges
1 bottle(s) (12-ounce) lager beer
3/4 teaspoon(s) dried sage


Directions

Preheat olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper. Add to skillet and sear until lightly browned, about 4 minutes per side. Transfer chops to a plate. Drain all but 1 tablespoon fat from pan.

Add pears to skillet and sauté over medium-high heat until golden, about 6 minutes. Transfer pears to plate with pork chops.

Add beer and sage into pan. With a wooden spoon, scrape up caramelized bits from bottom. Add pork chops and pears back to pan and bring to a simmer over medium-high heat. Partially cover skillet with lid, reduce heat to low, and braise until chops are cooked through, 5 to 7 minutes.

Remove chops and pears from pan. Skim away any fat from liquid, increase heat to medium, and cook until sauce is reduced by half, about 10 minutes. Serve pork chops topped with pears and sauce.

Recipe - Tomato Soup

After posting the recipe for BBQ Grilled Cheese, I knew the follow up had to be tomato soup. Who can resist a little tomato soup and grilled cheese? Not I!

Enjoy this recipe for Tomato Soup.

Ingredients

4 cups chopped seeded peeled tomato (about 4 large)
4 cups tomato juice
1/3 cup fresh basil leaves
1 cup milk
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1/2 cup (4 ounces) cream cheese, softened



Directions

Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.

Place tomato mixture and basil in a blender or food processor; process until smooth. Return pureed mixture to pan; stir in milk, salt, and pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes).

Refrigerate remaining soup in an airtight container for up to 1 week.

Recipe - Cheddar Stuffed Celery

This is a variation from the regular can-cheese filled celery that graces our house almost daily. For some reason (note: I'm not complaining), my son would rather eat celery than fries any day. He despises peanut butter, so I thought that squeeze cheese was our only option. WRONG. This recipe has saved my sanity from the grips of processed, can-cheese.

Toss the can with this tasty recipe for Cheddar Stuffed Celery.

Ingredients

1/2 cup Cheddar cheese, grated
2 stalks celery, cleaned
1 1/2 tablespoons mayonnaise
1 teaspoon paprika (optional)


Directions

Mix the cheddar and mayo together into paste. Spread into celery and cut into serving sized pieces. Top with paprika, if desired.

Recipe - Healthy Banana Bread

This recipe is VERY figure friendly. It uses wheat flour and bananas and very little sugar, so it's also a great snack for kids. My son loves to eat it with Cool Whip. I use Homemade Gourmet Spice Dip Mix with my Cool Whip and spread it over a slice of this bread. But if you can't get the HOGO stuff from a dealer near you, a little cinnamon and allspice mixed into your Cool Whip makes a great dip or spread.

Spend the day baking some bread with this recipe for Healthy Banana Bread.

Ingredients

4-5 very ripe bananas, mashed
3/4 cup granulated sugar
3/4 cup sugar free spiced unsweetened applesauce
2 eggs
1 cup whole wheat flour
1 cup all-purpose white flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon allspice
1 teaspoon cinnamon
2/3 cup chopped walnuts (optional)
1/3 cup semi-sweet chocolate chips (optional)


Directions

Preheat the oven to 350 degrees. Spray a bundt pan with cooking spray, set aside.


In a medium bowl, mix the dry ingredients, whisking to combine. Add the chocolate chips and nuts if using.

Beat the eggs with the sugar together at medium-high speed until creamy. Beat in the applesauce and bananas.

Fold in the dry ingredients.

Pour into the prepared pan and place it in the oven. Once the oven door is closed, reduce the heat so it’s between 325-350 degrees. Bake for about 35-40 minutes (the cake is done as soon as a tester comes out clean). Cool on a wire rack for about 5 minutes. Invert on the rack, remove the pan, cool and store in an airtight container.


***LEFTOVER ALERT***
I like to take slices of this and use it to make french toast. It gives it a lovely flavor from regular french toast, and is sweet enough that I don't have to use much syrup (or can top with with Cool Whip instead). Can you tell I like Cool Whip? haha

Recipe - Crockpot Cheesy Chicken

This is one of my fail-safe recipes. It's quick and easy and requires no attention whatsoever. It's extremely versatile, so you can add whatever spices you want. Toss in some broccoli or cauliflower. Serve with pasta, rice, or couscous. Throw in a little pepper or sprinkle with hot sauce. It's a starter recipe that can be tailored to any family. Make it your own.

Here's a basic recipe for Crockpot Cheesy Chicken

Ingredients

2 lbs chicken breast, thawed
2 cans cream of chicken soup (I sub cream of mushroom if I'm out of cream of chicken)
1 can cheddar cheese soup
1/4 tsp garlic powder
Salt and pepper to taste


Directions

Cut chicken into bit sizes pieces or strips and put into crock pot. Sprinkle with garlic, salt and pepper.

Pour soups over chicken. Cook on low for 6-8 hours. Chicken will begin to shred. Serve over something to absorb the sauce.


***LEFTOVER ALERT***
I like to take the leftovers, put them back into the crock the next day with a package (or two, depending on how much leftovers you have) of taco seasoning. It becomes a cheesy, taco flavored, finely shredded chicken. And serve it on taco shells with lettuce and sour cream (and a little extra shredded cheese for cheese lovers like myself!).

Recipe - Turkey Burgers with Spicy Marinara

Believe me, I know how stressful turkey burgers can be. Being poultry, it's extremely dangerous for these to be undercooked...but in a matter of seconds, this thing can become as dry as you great uncle's Thanksgiving jokes. The blend of dairy with bread crumbs in the burger will keep it juicy and the marinara sauce will ensure lots of flavor for you and your diners. This is especially great as sliders for get-togethers.

Please enjoy this recipe for Turkey Burgers with Spicy Marinara (you can exclude some of the spicier stuff if your children don't like it...my son is a hot and spicy fanatic).

Ingredients

2 c marinara sauce
1 package (1 1/4-ounce) chili seasoning (such as McCormick)
3 chipotle peppers in adobo sauce, seeded and finely chopped
1 1/2 lbs ground white-meat turkey
4 oz cream cheese, softened
1/2 c bread crumbs, packaged
2 T olive oil
8 hamburger-style rolls


Directions

Make the marinara sauce: Combine 1 1/2 cups marinara sauce, 3 tablespoons chili seasoning, and chipotles in a small saucepan over medium-low heat. Simmer for 10 minutes and keep warm.

Make the burgers: Heat oven to 400 degrees F. Combine the turkey, 2 ounces cream cheese, bread crumbs, and remaining chili seasoning and marinara sauce in a large bowl. Shape into 8 patties.

Heat olive oil in a large skillet over medium heat. Brown the burgers, 4 at a time, for 3 minutes on a side. Transfer to a baking pan. Place in the oven and cook for 8 more minutes. Serve each burger on a roll with 1 tablespoon cream cheese and marinara sauce.

Recipe - Tuna Stuffed Shells

I wanted my first recipe to be one of my favorites. And it's not my favorite because it's the best tasting one, ever. Lord knows I prefer some Mexican cuisine before anything else. But it's my favorite because it surprised me when I ate it. Never being a lover of tuna, or any other seafood for that matter, I was shocked to find out that I could enjoy the simplest (and cheapest) of all the fish.

Please enjoy this recipe for Tuna Stuffed Shells:

Ingredients

12 Uncooked jumbo shell macaroni
1 can (6-1/2 oz) tuna, drained, flaked
2/3 cup Ricotta cheese
1 Egg, well beaten
1/2 cup Seafood cocktail sauce
1/3 cup Chopped red bell pepper
1/4 cup Sliced green onions
1/4 cup Finely chopped celery
2 tbsp Dry bread crumbs
2 tbsp Grated Parmesan cheese
1/8 tsp Hot pepper sauce (or more to taste)
2 tbsp Water
1/2 cup (2 oz) shredded mozzarella cheese(reduced-fat cheese)


Directions

Preheat oven to 375. Cook shells according to package directions; drain.

Combine tuna, ricotta cheese, egg, 1/2 cup cocktail sauce, vegetables, bread crumbs, Parmesan and hot pepper sauce; stuff into shells. Arrange shells in 1-1/2-qt baking dish. Add water to dish; cover tightly with foil. Bake for 35 minutes. Top with mozzarella cheese. Bake, uncovered, 2 minutes or until cheese is melted.

Let stand 5 minutes. Serve with additional cocktail sauce.