1 Can of Tuna in Water drained
1 boiled egg chopped
1/2 tsp mustard
1 tbsp Plain Greek Yogurt
Salt/pepper to taste
Chicken version
everything is the same but you can add chicken instead of tuna and
celery and onion
enjoy
Thursday, September 29, 2016
Monday, September 26, 2016
Fallish morning
My view from my office window! I see three things! 1. Reganne and Sophie's Halloween stickers are they not arrange perfectly or what lol. 2. It is an actual fall morning today :) love and 3. My dogs have been busy thru the night look at the stinking wet trash I get to pick up.......dang dogs. I love fall it is my favorite season I just wish it wasn't followed by winter :(. The kids are off today so they are all sleeping in and it is so quiet here. I am so thankful I do not have to rush them off to daycare. We can stay home and enjoy this awesome day and pick the trash up lol. Got my workout in this morning I had to modify some because silly me stepped wrong and my left ankle is killing me!
I would rather modify and take it easy than to really hurt myself and prolong the agony!! Been there done that when I use to go to the gym I had no clue what I was doing so i just went full force well I was over doing it on the treadmill and tore a muscle on the top of my foot but silly me kept going and it then took a month or two off of my foot to get better! That was hard to do. I spent more time in the gym not knowing what i was doing and not getting a ton of results like I felt I should have. I did start seeing results when I started starving myself. Yep lost 51 pounds to eating 1200 or less calories a day and not getting the right nutrition!! My IBS was worse during this time. Started eating again and gained 30 pounds back in no time!! That is not how you do it folks! Yes you can lose weight, yes you can malnutrition yourself, BUT it is temporary!!
It wasn't till I found my Coach and Beachbody that I really started seeing that you do have to eat in order to lose weight! But you also have to eat healthier as well. That is not saying that you can never have sweets, carbs, or go to BBQ's ever again! Now how boring would that be! You just don't do that everyday and you learn about moderation! Whatever challenge pack you pick you get the whole solution in a box! All you have to do is implement what the guide books tell you, drink your shake, use the containers, and workout!! Sounds easy but let me tell you what It Is NOT!! There will be days that you do great, there will be days where every decision you made for food was horrible, there will be days that your coworkers bring treats and say oh just one won't hurt! The struggle is real and it will always be there but as you go along making good habits you will be able to be stronger and turn those temptations down!!
It's not about will power! Will power is like a muscle it eventually gets tired too. It is about your WHY power! Why do you want to make this change? Your why has to be strong and you have to be in it for the long haul. Some are not ready and some are. I always tell my challengers to baby step it. What does that mean well It means to make one simple change each week and add to it. That way its not like all at once and you don't go into shock, panic, and quit!!
You did not get to the point that you are at over night so you can not expect to get to the point you want to be over night either!! That is why the challenge groups are so awesome! We motivate each other to get that workout in and share what we are eating and cheer each other on!! People do so much better with their weight loss journey when they have support! My groups I have going right now the ladies are killing it!! I mean killing it! They show up daily! They are truly an inspiration!
I struggle with nutrition daily! I meal plan for the week because If I didn't I would struggle with what to make and hit the drive thru. Three busy kids and a busy husband so meal planning is a must. I figure out what we are having that week and I try to squeeze a few healthier meals in that my kids will eat, see what all I need to get at the store, go grocery shopping, bring it home and prep what needs prepped and I am good to go! Now dinners are organized but my breakfast and lunches fall short. I am going to fix that! I often find myself working away and skipping meals then I am starving and grab something quick if I eat. Then by the time dinner rolls around guess what my sugar has crashed and i am starving!! I have to fix this that is why I am not seeing the results I should be seeing!! I obviously need to prep more for myself so that all I have to do is grab the container and go! I find myself saying oh why cook for one but seriously I need to stop that!!!!! I have told myself that today I will do good! My food will be good and my workout is done! although I workout just like my program tells me to but when your food is not the best well then you will not see results!
That is the ugly truth of it! I will admit it is my hardest part!! That just goes to show the 80/20 rule is true!! 80% is nutrition and only 20% is fitness!! when you lack in the biggest factor for losing weight then what.....you will not see results!! I get pissed at myself for doing all the hard work I should be crushing my goals by now. Well enough is enough I will reach my next goal! 10 Pounds in the next four weeks! Breaking your big goal into smaller goals is so less intimidating!!! There I said it I have sucked at nutrition but not no more!! This girl is going to reach her goal! I have another group starting October 3rd for those who are wanting to commit. If you have not taken advantage of the 30 day free player then now is the time! You get access to so many of our programs and the nutrition info! What a great way to get started on your weight loss journey! Join me and lets kick 10 pounds away in the month of October!!!
Sunday, September 25, 2016
Meatloaf
2 pounds of beef, turkey, or chicken
1 egg
bread crumbs or old fashion oats
ketchup
sometimes i use lipton onion soup mix
I also like to add a little green pepper and carrots that have been chopped finely ( they never know )
salt, pepper, and garlic
Mix everything together if its too gooey add more bread crumbs or oats. I don't measure a lot with this i just add as i need it sorry!!
I patty them out into individual patties bake at 350 for an hour. I will also mix tomato paste with brown sugar and spread that on each patty!! Kids love it!
Thursday, September 22, 2016
Spicy Chicken legs (Pioneer Woman)
This week has been a bunch of Pioneer Woman recipes but I love her stuff!! I need good recipes that the family will love rather than cooking a meal and no one really eating because its nasty! Waste of time, effort, food, and money!! Super easy and quick!
Ingredients
2 sticks butter
Juice of 2 to 3 lemons
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
4 cloves garlic, minced
24 whole chicken legs
Directions
Preheat the oven to 450 degrees F. Line baking sheets with foil.
Melt the butter in a saucepan. Add the lemon juice, salt, black pepper, cayenne and garlic, and stir. Set aside.
Rinse and pat the chicken legs dry. With metal tongs, dip them one by one into the butter mixture and place on the prepared baking sheets.
Once all of the chicken legs are coated and on the baking sheet, take a pastry brush and give them one last coating of the butter mixture.
Place them into the oven for 30 to 35 minutes, basting a couple of times during roasting. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely.
Remove them when they are nice and golden brown and fully cooked.
Recipe courtesy of Ree Drummond
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/spicy-roasted-chicken-legs-recipe.html?oc=linkback
Ingredients
2 sticks butter
Juice of 2 to 3 lemons
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
4 cloves garlic, minced
24 whole chicken legs
Directions
Preheat the oven to 450 degrees F. Line baking sheets with foil.
Melt the butter in a saucepan. Add the lemon juice, salt, black pepper, cayenne and garlic, and stir. Set aside.
Rinse and pat the chicken legs dry. With metal tongs, dip them one by one into the butter mixture and place on the prepared baking sheets.
Once all of the chicken legs are coated and on the baking sheet, take a pastry brush and give them one last coating of the butter mixture.
Place them into the oven for 30 to 35 minutes, basting a couple of times during roasting. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely.
Remove them when they are nice and golden brown and fully cooked.
Recipe courtesy of Ree Drummond
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/spicy-roasted-chicken-legs-recipe.html?oc=linkback
Perfect Potato Salad (Pioneer Woman)
My kids and hubby loved this!!!! I am curious to try it with greek yogurt rather than the mayonnaise which would make it a little healthier!! I used fresh farm eggs, and fresh garden pickles!! Definitely going to make this again!! I also used Himalayan Salt instead of regular salt.
Ingredients
5 pounds russet potatoes (about 8 medium russets)
1 1/2 cups real mayonnaise, plus more if needed
4 tablespoons yellow mustard, plus more if needed
5 whole green onions, sliced up to the darkest green part
2 tablespoons fresh dill, chopped
1 teaspoon kosher salt, plus more if needed
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
10 whole small sweet pickles, sliced
2 tablespoons pickle juice
6 whole hard boiled eggs, peeled and sliced
Directions
Cut the potatoes in halves or thirds, then boil until fork tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy.
Fold the potatoes together with the mayonnaise, mustard, green onions, dill, salt, pepper, paprika and other seasonings you like. Fold in the pickles, pickle juice and eggs, and taste for seasoning. Add more salt, mustard or mayo as needed.
Recipe courtesy of Ree Drummond
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/perfect-potato-salad.html?oc=linkback
Ingredients
5 pounds russet potatoes (about 8 medium russets)
1 1/2 cups real mayonnaise, plus more if needed
4 tablespoons yellow mustard, plus more if needed
5 whole green onions, sliced up to the darkest green part
2 tablespoons fresh dill, chopped
1 teaspoon kosher salt, plus more if needed
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
10 whole small sweet pickles, sliced
2 tablespoons pickle juice
6 whole hard boiled eggs, peeled and sliced
Directions
Cut the potatoes in halves or thirds, then boil until fork tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy.
Fold the potatoes together with the mayonnaise, mustard, green onions, dill, salt, pepper, paprika and other seasonings you like. Fold in the pickles, pickle juice and eggs, and taste for seasoning. Add more salt, mustard or mayo as needed.
Recipe courtesy of Ree Drummond
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/perfect-potato-salad.html?oc=linkback
Onion Strings ( Pioneer Woman) I love her recipes!
Ok my tips for these use a candy thermometer because my second batch i had turned the oil down and it did not cook them good the second time around but the first batch was perfect! There is not a ton of batter on them but I will warn you If you do not eat greasy stuff a lot be ready for the grease!! I was sick to my stomach but they were good and I did not eat many. keep right with them they burn quickly and definitely move them around so they don't stick in a clump! lots of paper towels to drain the grease! My kids and hubby loved them! I really wish I could find a way to bake them :)
Ingredients
2 large onions
2 cups buttermilk
2 cups all-purpose flour
1 scant tablespoon salt
Plenty of black pepper
1/4 to 1/2 tablespoon cayenne pepper
Canola oil, for frying
Directions
Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they're submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.
In a bowl, combine the flour, salt, black pepper and cayenne, and set aside.
Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 375 degrees F, or until a pinch of flour sizzles when sprinkled over the pot.
Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess.
Plunge the onions in the hot oil. With a spoon, fiddle with them a bit just to break them up, and watch them! They'll be ready to remove from the oil in no time flat.
When they're golden brown (this should take just a minute or two), remove them from the oil and place on a paper towel-lined plate.
Repeat with the remaining onion slices and serve immediately.
Pile these on top of a juicy grilled hamburger - to die for!
2012 Ree Drummond, All Rights Reserved
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/onion-strings-recipe.html?oc=linkback
Ingredients
2 large onions
2 cups buttermilk
2 cups all-purpose flour
1 scant tablespoon salt
Plenty of black pepper
1/4 to 1/2 tablespoon cayenne pepper
Canola oil, for frying
Directions
Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they're submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.
In a bowl, combine the flour, salt, black pepper and cayenne, and set aside.
Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 375 degrees F, or until a pinch of flour sizzles when sprinkled over the pot.
Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess.
Plunge the onions in the hot oil. With a spoon, fiddle with them a bit just to break them up, and watch them! They'll be ready to remove from the oil in no time flat.
When they're golden brown (this should take just a minute or two), remove them from the oil and place on a paper towel-lined plate.
Repeat with the remaining onion slices and serve immediately.
Pile these on top of a juicy grilled hamburger - to die for!
2012 Ree Drummond, All Rights Reserved
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/onion-strings-recipe.html?oc=linkback
Smashed burgers ( Pioneer Woman)
I made these last night and my family loved them!! They are little so it is not a huge portion! My girls liked the spin on the burger rather than just the same one I always make :)
You can get real lean meat, chicken or turkey and do this as well. We buy fresh cow from a family member so our meat is so lean and no grease hardly at all!
Ingredients
56 ounces (3 1/2 pounds) ground beef
Kosher salt and freshly ground black pepper
14 slices American cheese
14 small, soft hamburger buns
Serving suggestions: shredded lettuce, pickles and tomatoes
Directions
Divide the beef into 2-ounce portions and form into balls; you will have 28.
Heat a large skillet or griddle over medium-high heat. Working in batches, place the beef balls on the surface and use a large spatula to smash them as flat as they can possibly go. Sprinkle with salt and pepper. Cook for 2 minutes.
Flip and immediately place a slice of cheese on half of the patties. Thirty seconds later, transfer the other patties onto the ones with the cheese. Wait a few seconds, then place on the buns. Keep going until you have 14 burgers.
Serve with lettuce, pickles and tomatoes on the side.
Recipe courtesy of Ree Drummond
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/smashed-burgers.html?oc=linkback
You can get real lean meat, chicken or turkey and do this as well. We buy fresh cow from a family member so our meat is so lean and no grease hardly at all!
Ingredients
56 ounces (3 1/2 pounds) ground beef
Kosher salt and freshly ground black pepper
14 slices American cheese
14 small, soft hamburger buns
Serving suggestions: shredded lettuce, pickles and tomatoes
Directions
Divide the beef into 2-ounce portions and form into balls; you will have 28.
Heat a large skillet or griddle over medium-high heat. Working in batches, place the beef balls on the surface and use a large spatula to smash them as flat as they can possibly go. Sprinkle with salt and pepper. Cook for 2 minutes.
Flip and immediately place a slice of cheese on half of the patties. Thirty seconds later, transfer the other patties onto the ones with the cheese. Wait a few seconds, then place on the buns. Keep going until you have 14 burgers.
Serve with lettuce, pickles and tomatoes on the side.
Recipe courtesy of Ree Drummond
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/smashed-burgers.html?oc=linkback
Shrimp Stir Fry (pioneer woman) Sooooo goood!!!!!!!
I used frozen shrimp but I would recommend after you cook the shrimp cutting the tails off because it gets messy pulling them off after you have thrown everything together. I also follow the 21 Day Fix meal plan so I will omit the Parmesan cheese next time i make this dish and it will be soon!! lol
Ingredients
1 tablespoon butter ( use ghee instead if you want the butter)
1 tablespoon olive oil
2 pounds jumbo shrimp, peeled and deveined, tails on
4 cloves garlic, minced
2 large zucchini, diced
2 large ears of corn, kernels removed
3/4 cup red grape tomatoes, sliced in half lengthwise
3/4 cup yellow grape tomatoes, sliced in half lengthwise
Salt and freshly ground black pepper
12 to 18 fresh basil leaves, cut in chiffonade
Parmesan shavings
Juice of 1 lemon
Rice or pasta, for serving, optional
Directions
Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.
Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Then pour it onto a big platter.
Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.
You can serve this with rice, with pasta or it's just perfect on its own.
Recipe courtesy of Ree Drummond
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/shrimp-stir-fry.html?oc=linkback
Ingredients
1 tablespoon butter ( use ghee instead if you want the butter)
1 tablespoon olive oil
2 pounds jumbo shrimp, peeled and deveined, tails on
4 cloves garlic, minced
2 large zucchini, diced
2 large ears of corn, kernels removed
3/4 cup red grape tomatoes, sliced in half lengthwise
3/4 cup yellow grape tomatoes, sliced in half lengthwise
Salt and freshly ground black pepper
12 to 18 fresh basil leaves, cut in chiffonade
Parmesan shavings
Juice of 1 lemon
Rice or pasta, for serving, optional
Directions
Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.
Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Then pour it onto a big platter.
Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.
You can serve this with rice, with pasta or it's just perfect on its own.
Recipe courtesy of Ree Drummond
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/shrimp-stir-fry.html?oc=linkback
What a week!! It's not even over yet!!!
Where do I start this week has been crazy!! Josie is practicing driving so I let her drive after dance class she pulls up to the crosswalk at the dollar store and stops because someone was walking the crosswalk well a mustang comes up behind her and just passes us!! The lady who was in the crosswalk just made it across and was like in shock as we were as well!! Then a mini van that was right behind the mustang starts to pass us as well before she even gets to start going again.
Josie starts to drive and this mini van is driving on the other side of the road next to us with a car coming the opposite way!!! finally they pull over and we get to the little stop sign at the store we was going to and I was like oh there is a spot next to the cart holder pull in there well the care that pulled forward out of that parking lot decided to circle the cart holder and almost hits us as we are pulling in!! I am like is it a full moon or what!!! I was second guessing letting her drive back home geez!!
Tuesday we decided to start walking after dinner and got a whole mile in ok Reganne pooped out and watched the marching band practice while Josie, Bailee, and I ran/walked. Wednesday wasn't too bad Now Today it started with my workout then I made breakfast as I am standing at the stove cooking my cat comes at me with a mouse in his hand and run screaming while he is running behind me!!! He loses it and now is currently looking for that dang mouse again!! We get ready to to leave and Reganne grabs her water bottle and I had knocked it off the table last night by accident after Our walk and did not realize it cracked it. She fills it up and throws it in her book bag. We make it to the car (we are running late by the way as usual) and as she gets in the car realize her book bag is leaking!! She unzips the book bag and it is filled with water!! her stuff is swimming along with her folder, book, scholastic book fair money Luckily we got that out before it was too late. She now needs a new folder. By this time she is crying, I am stressed and we are really late!!! I hate when we start out days off on the wrong foot especially for my girls they are too young to know that it will get better and to just shrug it off because they are emotional and wear their heart on their sleeves.
I know they get that from me and I work on it to not be so emotional but it never works! Growing up the way I did I guess it made me more emotional than most idk!! So back on point she went to school upset, no bookbag but I did call school and she already went shopping and spent all her money! oh wait my money lol!! The day is not over yet we have after school activities, dinner, homework, walking, and showers so we shall see what the day brings!!
There is never a dull moment in our home but you know what I wouldn't trade it for anything. I always think we need a bigger house, newer vehicles, lots of clothes and so on but We are so blessed to have what we have. Those material things will mean nothing in the end! I shared a room all my life with siblings and we lived in a smaller house for a long time than the one I live in now when I was growing up and we were just fine. Did it ruin my childhood NO! I think society pushes us to think we need all that and what do you get for it you are stressed trying to keep up with the jones!! lol I am emotional still from this morning can't you tell lol until the next crazy wild Worthen post have a great day and week!!!
Josie starts to drive and this mini van is driving on the other side of the road next to us with a car coming the opposite way!!! finally they pull over and we get to the little stop sign at the store we was going to and I was like oh there is a spot next to the cart holder pull in there well the care that pulled forward out of that parking lot decided to circle the cart holder and almost hits us as we are pulling in!! I am like is it a full moon or what!!! I was second guessing letting her drive back home geez!!
Tuesday we decided to start walking after dinner and got a whole mile in ok Reganne pooped out and watched the marching band practice while Josie, Bailee, and I ran/walked. Wednesday wasn't too bad Now Today it started with my workout then I made breakfast as I am standing at the stove cooking my cat comes at me with a mouse in his hand and run screaming while he is running behind me!!! He loses it and now is currently looking for that dang mouse again!! We get ready to to leave and Reganne grabs her water bottle and I had knocked it off the table last night by accident after Our walk and did not realize it cracked it. She fills it up and throws it in her book bag. We make it to the car (we are running late by the way as usual) and as she gets in the car realize her book bag is leaking!! She unzips the book bag and it is filled with water!! her stuff is swimming along with her folder, book, scholastic book fair money Luckily we got that out before it was too late. She now needs a new folder. By this time she is crying, I am stressed and we are really late!!! I hate when we start out days off on the wrong foot especially for my girls they are too young to know that it will get better and to just shrug it off because they are emotional and wear their heart on their sleeves.
I know they get that from me and I work on it to not be so emotional but it never works! Growing up the way I did I guess it made me more emotional than most idk!! So back on point she went to school upset, no bookbag but I did call school and she already went shopping and spent all her money! oh wait my money lol!! The day is not over yet we have after school activities, dinner, homework, walking, and showers so we shall see what the day brings!!
There is never a dull moment in our home but you know what I wouldn't trade it for anything. I always think we need a bigger house, newer vehicles, lots of clothes and so on but We are so blessed to have what we have. Those material things will mean nothing in the end! I shared a room all my life with siblings and we lived in a smaller house for a long time than the one I live in now when I was growing up and we were just fine. Did it ruin my childhood NO! I think society pushes us to think we need all that and what do you get for it you are stressed trying to keep up with the jones!! lol I am emotional still from this morning can't you tell lol until the next crazy wild Worthen post have a great day and week!!!
Sunday, September 18, 2016
Friday, September 16, 2016
Italian Sloppy Joes (Pioneer Woman Recipe)
Kid and Husband tested and Approved!!! I only had one child who refused to try it (Bailee) but she is so picky anyhow. I went by the recipe and used the 2 12 pounds of meat and had almost half to freeze for next time and we are a family of 5 so I froze my leftovers and all I will have to do is make the bread next time.
Ingredients
2 tablespoons extra-virgin olive oil
2 1/2 pounds lean ground beef
Kosher salt and freshly ground black pepper
1 red bell pepper, diced
1 medium onion, diced
5 cloves garlic, minced
One 6-ounce can tomato paste
One 28-ounce can crushed or diced tomatoes
1 tablespoon sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 cup grated Parmesan cheese, plus extra for garnish
2 tablespoons finely chopped fresh parsley, plus extra for garnish
Garlic Toast, recipe follows, for serving
Garlic Toast:
8 slices French bread
1 stick (8 tablespoons) butter, softened
1/4 cup grated Parmesan cheese
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh parsley
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon dried oregano
Kosher salt and freshly ground black pepper
Directions
In a large skillet over medium-high heat, add a tablespoon of olive oil and the beef. Cook, breaking up the meat with a spoon, until it is well browned, 8 to 10 minutes. Season with salt and pepper, then remove the beef and drain off the fat.
To the same skillet, add the remaining tablespoon of olive oil and cook the peppers and onions until soft and lightly browned, about 5 minutes. Season with salt and pepper, then add the garlic and cook for another minute. Add the tomato paste and cook for a minute or 2. Add the tomatoes, sugar, oregano and basil and bring to a simmer. Return the beef to the pan and simmer until the mixture is nice and thick, about 10 minutes. If it gets too thick, thin it with a little water. Remove from the heat and stir in the Parmesan and parsley. Taste and adjust the seasoning with salt and pepper.
To serve: Spoon a nice portion of sauce over each of 4 slices of the Garlic Toast. Let the sauce cascade over the sides, then prop a second piece of Garlic Toast over to the side of each. Garnish with extra grated Parmesan and chopped parsley.
Garlic Toast:
Preheat the oven to 400 degrees F. Place the bread slices on a baking sheet.
In a bowl, mix together the butter, Parmesan, oil, parsley, garlic powder, paprika and oregano until it forms a paste. Season with salt and pepper, then spread the mixture on the bread.
Bake until golden brown, about 15 minutes.
Recipe courtesy of Ree Drummond
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/italian-sloppy-joes.html?oc=linkback
Ingredients
2 tablespoons extra-virgin olive oil
2 1/2 pounds lean ground beef
Kosher salt and freshly ground black pepper
1 red bell pepper, diced
1 medium onion, diced
5 cloves garlic, minced
One 6-ounce can tomato paste
One 28-ounce can crushed or diced tomatoes
1 tablespoon sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 cup grated Parmesan cheese, plus extra for garnish
2 tablespoons finely chopped fresh parsley, plus extra for garnish
Garlic Toast, recipe follows, for serving
Garlic Toast:
8 slices French bread
1 stick (8 tablespoons) butter, softened
1/4 cup grated Parmesan cheese
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh parsley
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon dried oregano
Kosher salt and freshly ground black pepper
Directions
In a large skillet over medium-high heat, add a tablespoon of olive oil and the beef. Cook, breaking up the meat with a spoon, until it is well browned, 8 to 10 minutes. Season with salt and pepper, then remove the beef and drain off the fat.
To the same skillet, add the remaining tablespoon of olive oil and cook the peppers and onions until soft and lightly browned, about 5 minutes. Season with salt and pepper, then add the garlic and cook for another minute. Add the tomato paste and cook for a minute or 2. Add the tomatoes, sugar, oregano and basil and bring to a simmer. Return the beef to the pan and simmer until the mixture is nice and thick, about 10 minutes. If it gets too thick, thin it with a little water. Remove from the heat and stir in the Parmesan and parsley. Taste and adjust the seasoning with salt and pepper.
To serve: Spoon a nice portion of sauce over each of 4 slices of the Garlic Toast. Let the sauce cascade over the sides, then prop a second piece of Garlic Toast over to the side of each. Garnish with extra grated Parmesan and chopped parsley.
Garlic Toast:
Preheat the oven to 400 degrees F. Place the bread slices on a baking sheet.
In a bowl, mix together the butter, Parmesan, oil, parsley, garlic powder, paprika and oregano until it forms a paste. Season with salt and pepper, then spread the mixture on the bread.
Bake until golden brown, about 15 minutes.
Recipe courtesy of Ree Drummond
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/italian-sloppy-joes.html?oc=linkback
Monday, September 12, 2016
Sour Cream Noodle Bake (Pioneer Woman Recipe)
Recipe Courtesy of Ree Drummond-Pioneer Woman
Ingredients
1 1/4 pounds ground chuck
One 15-ounce can tomato sauce
1/2 teaspoon salt
Freshly ground black pepper
8 ounces egg noodles
1/2 cup sour cream
1 1/4 cups small curd cottage cheese
Pinch red pepper flakes
1/2 cup sliced green onions (less to taste)
1 cup grated sharp Cheddar
Crusty French bread, for serving
Preheat the oven to 350 degrees F.
Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
Cook the egg noodles until al dente. Drain and set aside.
In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
Serve with crusty French bread.
To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.
Recipe courtesy of Ree Drummond
Read more at: http://www.foodnetwork.com/recipes/sour-cream-noodle-bake0.html?oc=linkback
Ingredients
1 1/4 pounds ground chuck
One 15-ounce can tomato sauce
1/2 teaspoon salt
Freshly ground black pepper
8 ounces egg noodles
1/2 cup sour cream
1 1/4 cups small curd cottage cheese
Pinch red pepper flakes
1/2 cup sliced green onions (less to taste)
1 cup grated sharp Cheddar
Crusty French bread, for serving
Preheat the oven to 350 degrees F.
Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
Cook the egg noodles until al dente. Drain and set aside.
In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
Serve with crusty French bread.
To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.
Recipe courtesy of Ree Drummond
Read more at: http://www.foodnetwork.com/recipes/sour-cream-noodle-bake0.html?oc=linkback
Sunday, September 11, 2016
Slow Cooker Honey Lime Ginger Pork (12 Tomatoes Recipe)
INGREDIENTS
- 2 pounds pork loin
- 2 tablespoons olive oil
- Marinade:
- 1/2 cup honey
- 2 1/2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- 1 lime, zested and juiced
- 2 tablespoons cornstarch
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground ginger
- Kosher salt and freshly ground pepper, to taste
- Fresh cilantro, garnish
PREPARATION
- Season pork loin generously with salt and pepper, then heat olive oil in a large skillet over medium-high heat. Once oil is hot, sear pork loin until nicely charred and blackened.
- Combine honey, soy sauce, Worcestershire sauce, garlic, lime juice and zest, red pepper flakes and ground ginger in a small bowl, and whisk together.
- Transfer pork loin to slow cooker, then pour marinade over the top. Cover slow cooker and cook on low for 6-8 hours (or on high for 3-4), or until pork is tender.
- Once pork is cooked through, pour remaining marinade/juices into a small saucepan and place over medium-high heat.
- Combine cornstarch with 3 tablespoons water in a small bowl and whisk to create a slurry.
- Pour slurry into sauce mixture and bring to a boil.
- Reduce heat and cook for 10-12 minutes, or until mixture starts to thicken.
- Pour over pork, then serve hot, garnished with lime wedges and freshly chopped cilantro.
Sunday, September 4, 2016
Pan Fried Pork Chops (Pioneer Woman Recipe)
I am going to try Almond Flour this time and I fry mine in olive oil!! Kids love these
Ingredients
1 teaspoon seasoned salt, plus more for seasoning
1 teaspoon ground black pepper, plus more for seasoning
8 pork breakfast chops
1 cup all-purpose flour
Cayenne pepper
1/2 cup canola oil
1 tablespoon butter
Smashed new potatoes, for serving
Directions
Watch how to make this recipe.
Salt and pepper both sides of the pork chops.
Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
Delicious and simple! Serve with smashed new potatoes.
Lasagna
12 Lasagna Noodles (boiled)
1 Container of Cottage Cheese
2 Bags of Shredded cheese
1 jar of Spaghetti sauce
Salt, Pepper, Garlic powder
1lb ground beef or turkey
spinach ( I just add some on one corner piece for me)
All You do is cook your meat and I toss some chopped onion, himalayan salt, garlic and pepper. Then you just start the layering. Noodles, sauce, meat, cottage cheese, shredded cheese, spinach (on one piece), and season it and then repeat till your pan is full
Bake at 375 for 30 minutes. I cover mine with tinfoil just to keep it from drying out or the top layer getting hard!! Serve with green beans and garlic bread
1 Container of Cottage Cheese
2 Bags of Shredded cheese
1 jar of Spaghetti sauce
Salt, Pepper, Garlic powder
1lb ground beef or turkey
spinach ( I just add some on one corner piece for me)
All You do is cook your meat and I toss some chopped onion, himalayan salt, garlic and pepper. Then you just start the layering. Noodles, sauce, meat, cottage cheese, shredded cheese, spinach (on one piece), and season it and then repeat till your pan is full
Bake at 375 for 30 minutes. I cover mine with tinfoil just to keep it from drying out or the top layer getting hard!! Serve with green beans and garlic bread
Spicy Buffalo Chicken Sliders (Trisha Yearwood recipe)
I buy a rotisserie chicken to save time and my girls love these!!! It's easy and tasty!
Ingredients
Chicken:
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup your favorite hot sauce or wing sauce, such as Tabasco Buffalo
2 tablespoons ranch dressing mix, from packet, such as Hidden Valley
1 rotisserie chicken, skin removed, meat pulled
Spicy Slaw:
One 2-pound green cabbage, thinly sliced
2 to 3 shredded carrots (about 1 cup)
2 ears corn, kernels removed, quickly sauteed in a pan
1 bunch green onions, white and light green parts only, thinly sliced
1/4 cup finely chopped chives
1 small red bell pepper, seeded and small diced
1/3 cup red wine vinegar
2 tablespoons honey
2 tablespoons whole-grain Dijon mustard
Zest and juice of 1 lime
Pinch crushed red pepper flakes
1/2 teaspoon hot sauce, such as Tabasco
Kosher salt and freshly ground black pepper
1/3 cup olive oil
8 slider buns, toasted
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/pulled-chicken-and-spicy-slaw.html?oc=linkback
Bacon Ranch Chicken Paninis (Pioneer Woman Recipe)
My Family Loves these!!!
Ingredients
2 chicken breasts, each cut in half through the middle to make 2 thinner breasts
5 tablespoons butter, softened
1 tablespoon canola oil
Spicy mustard, for spreading
8 slices crusty French bread
Ranch dressing, homemade or bottled, for spreading
8 slices sharp Cheddar
8 slices cooked bacon
.
Directions
Watch how to make this recipe.
Fry the chicken breasts in 1 tablespoon butter and the canola oil in a skillet over medium-high heat until done in the middle, about 8 minutes. Set aside.
To assemble the sandwiches, spread a generous amount of mustard on half of the bread slices. Spread a generous amount of ranch dressing on the other half. (Definitely be generous; when the sandwiches cook, these will turn into more of a "sauce.")
On the ranch-covered slices of bread, place a slice of cheese, a piece of chicken, 2 slices of bacon and a second slice of cheese. Top each with the mustard-covered slice of bread. Butter the outsides of the bread generously with the remaining 4 tablespoons butter, then grill in a panini maker. (If you do not have a panini maker, you can grill the sandwiches in a skillet, laying a heavy skillet on top of the sandwiches to press them together. Turn to grill the other side in the same way.)
Slice the sandwiches in half and gobble them down immediately.
Recipe courtesy of Ree Drummond
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/chicken-bacon-ranch-panini.html?oc=linkback
Ingredients
2 chicken breasts, each cut in half through the middle to make 2 thinner breasts
5 tablespoons butter, softened
1 tablespoon canola oil
Spicy mustard, for spreading
8 slices crusty French bread
Ranch dressing, homemade or bottled, for spreading
8 slices sharp Cheddar
8 slices cooked bacon
.
Directions
Watch how to make this recipe.
Fry the chicken breasts in 1 tablespoon butter and the canola oil in a skillet over medium-high heat until done in the middle, about 8 minutes. Set aside.
To assemble the sandwiches, spread a generous amount of mustard on half of the bread slices. Spread a generous amount of ranch dressing on the other half. (Definitely be generous; when the sandwiches cook, these will turn into more of a "sauce.")
On the ranch-covered slices of bread, place a slice of cheese, a piece of chicken, 2 slices of bacon and a second slice of cheese. Top each with the mustard-covered slice of bread. Butter the outsides of the bread generously with the remaining 4 tablespoons butter, then grill in a panini maker. (If you do not have a panini maker, you can grill the sandwiches in a skillet, laying a heavy skillet on top of the sandwiches to press them together. Turn to grill the other side in the same way.)
Slice the sandwiches in half and gobble them down immediately.
Recipe courtesy of Ree Drummond
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/chicken-bacon-ranch-panini.html?oc=linkback
Subscribe to:
Posts (Atom)