Lentil & Brown Bean Sloppy Joes

Not going to lie, this one terrified me a bit. I hated Sloppy Joe's growing up. In fact, I once faked throwing up after eating one so I'd never have to eat them again (sorry mom!) My mom even made them from scratch. I bet if she made them for me now, I'd like them more.. Over the years I've grown to love the trusty manwich can. I found this out after living with an ex for a few years--I got a few good recipes out of that deal-- Anyway, I found that a little Mayo (which I never had before him) and a slice of cheese, a manwich sammy isn't terrible! And I mean, really, how easy can dinner be? Brown meat, throw in the manwich can and throw it on some buns! Seriously delish, but a seriously unhealthy meal.  So after years of loving on Manwich and going back to making it from scratch--I wasn't too sure what I'd think of it.
This recipe took a while to make too, but in the end, it was totally worth it. I liked it more than Manwich!! I'll totally be making future Sloppy Joe's with this recipe. Unless we are camping or something, that totally calls for a can of Manwich!  PS... I left the room with a few remaining items that needed to go in here--I don't think the Mr put the balsamic vinegar in it because it's still in the pantry, unopened. It was so delish though, I don't think that last ingredient is totally necessary!

Lentil Sloppy Joes
canola or olive oil, for cooking
1/2-1 lb ground beef
1 onion, finely chopped
1 red pepper, seeded and chipped
1 14 oz. (398 mL) can lentils, drained
1 14 oz. (398 mL) can brown beans in tomato sauce
2 cups tomato sauce
2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. balsamic vinegar

 In a large skillet set over medium-high heat, add a drizzle of oil and cook the onion for 4-5 minutes, until soft. Add the meat and cook, breaking it up with a spoon, until it’s no longer pink. Add the red pepper, lentils and brown beans and cook until the peppers are soft.

Add the tomato sauce, brown sugar, Worcestershire sauce and balsamic and cook, stirring occasionally, until the mixture bubbles and thickens. Serve hot on crusty rolls or a slab of cornbread or cheese bread. Serves 6.

Drunken Pork Chops

I've had pork chops many different times in my life and each of those recipes tend to all involve Cream of Chicken Soup. I was excited to find a new and different way to make a pork chop that did not involve that CoC soup (it's delightful, but at the same time, let's try something different people!).  

The one thing that I did different, I didn't get dark beer. Why? A) I don't drink dark beer, and I don't know that I've ever seen the Man drink dark beer. B) why buy a 6 or 12 pack of something we won't drink. C) I was at Kroger and looking through the build your own 6 pack and thought I grabbed a dark beer, but it turned out to be a regular beer in a dark bottle.  Anyway, the recipe turned out wonderful anyway, so really, I don't know that the dark beer is completely needed.  Also, I think who ever wrote this recipe may have had a couple of the dark beers before writing it, because I was doing a whole lot of guessing as far as heat settings go.  Also, I used my new favorite Ketchup in the wide world 78 Red Ketchup. I ordered 4 bottles, 2 regular 2 spicy--I used the spicy in this recipe. Dan really liked them. When I told him we were having pork chops for dinner, his shoulders sunk a little... but when he tasted them he thought they were great... And he told me he wasn't excited because he always associates chops with cream of chicken soup! I think we will have this style of chops often!

Seriously Scrumptious Drunken Pork Chops

• 5-6 pork chops- bone-in or boneless, your choice
• Salt and pepper to taste
• 1 bottle of beer (The darker beer the better.  I use New Belguim 1554. I would not recommend going as dark as a Guinness though.)
• 1/2 cup brown sugar
• 1/3 cup ketchup (I know, I know....but TRUST ME!)

Put a little bit of extra virgin olive oil in the bottom of a skillet. Season the chops with salt and pepper and brown both sides. While pork chops are browning, combine beer, ketchup, and brown sugar in a bowl. Pour sauce mixture over the pork chops and simmer for 40-45 minutes. Remove pork chops and thicken the sauce a bit. In a small cup, combine 1 TBSP of cornstarch in 1/4 cup of water. Stir to combine and add to boiling sauce, whisk so no lumps form. Put pork chops back in the thickened sauce, flip to coat. Serve over mashed potatoes or rice.
Have your drink and eat it too!

Creamy Tomato & Spinach Pasta

this one is another huge hit. We've had it with chicken, we've had it with sausage, and we've had it with no meat, the way the recipe reads (with a bit of siracha!!).  You really can't go wrong on this one. most of the items I have in my kitchen!

Ingredients

• 1 Tbsp olive oil $0.16
• 1 small onion $0.25
• 2 cloves garlic $0.16
• 1 (15 oz.) can diced tomatoes $0.59
• ½ tsp dried oregano $0.03
• ½ tsp dried basil $0.03
• pinch red pepper flakes (optional) $0.02
• freshly cracked pepper to taste $0.05
• ½ tsp salt $0.03
• 2 Tbsp tomato paste $0.11
• 2 oz. cream cheese $0.48
• ¼ cup grated Parmesan $0.42
• ½ lb. penne pasta $0.89
• ½ (9 oz.) bag fresh spinach $0.50

Instructions

1. Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.
2. While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).
3. Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.
5. Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

One Pot Wonder Southwest Pasta

This is a great dish, filled with so many flavors--and it can easily be customized as well. Best part, one pot, very little dishes in the end. The pot, a knife and cutting board. yummy.
My favorite thing to add to Mexican flavored meals is cilantro. Topped it with a bit of that, and actually used crumbled queso fresco.  I made my own taco seasoning to use in this as well, so as to take out a bit of sodium. Used low sodium black beans as well.

Ingredients

• 1 13.5 oz. box of whole wheat rotini (or any pasta you like)
• 2 cups frozen corn kernels
• 1 medium green bell pepper cut into thin strips
• ½ medium red onion, sliced
• 1 15 oz. can Rotel canned tomatoes and chilies (I used the Mexican blend with lime and cilantro)
• ¼ cup taco seasoning (I used Old El Paso, medium)
• 1 tsp. salt (if the taco seasoning you use contains a lot of salt, you may want to reduce this)
• 2 tsp. extra virgin olive oil
• 4 cups fat-free chicken (or vegetable) broth
• 1 15 oz. can black beans, drained and rinsed
• ¼ cup Mexican cheese blend, plus more for topping (Optional)

Instructions

1. Add all but the last 2 ingredients (beans and cheese) to a large pot. Stir, cover, and bring to a rolling boil.
2. Reduce heat to medium-low and cook, covered, for 12-15 minutes, stirring occasionally. There should be ¼ to ½ inch of liquid in the bottom of the pot when it is done.
3. Remove from heat. Stir in the black beans and cheese (optional). Let it rest for 5 minutes to warm the beans, melt the cheese, and absorb the excess liquid.

Nutrition Information

Serving size: 1 cup Calories: 320 Fat: 4.2 Saturated fat: 0.9 Carbohydrates: 60.1 Fiber: 7.4 Protein: 11.7

Light Crock Pot Fiesta Chicken Rice Bowl

Crock Pot Fiesta Chicken Rice Bowl. This one was super yummy, super easy and it will find it's way into our recipe rotation! I purchased red and orange bell peppers to put in it, but, since it wasn't in the recipe by the time I made it I forgot I'd purchased the peppers for that and completely forgot to put it in there. I'll be sure to do that next time though!

Ingredients

• 1 lb. uncooked chicken, cubed
• 1 c. uncooked brown rice
• 1 can (10 oz.) enchilada sauce
• 1 can (4 oz.) chopped green chilies
• 1/2 c. chicken broth
• 1 medium onion, chopped
• 1 tsp. cumin
• 1/4 tsp. salt
• 1 avocado
• 1 c. pico de gallo (I used hot Pace salsa)
• 1/2 c. queso fresco, crumbled
• OPTIONAL - 1 c. non-fat plain Greek yogurt or light sour cream (didn't use either of these)
• (note to self, add peppers!)
  
  
  
  Instructions
  1. Spray your Crock Pot with non-stick spray and add the chicken, rice, enchilada sauce, green chilies, chicken broth, onion, cumin and salt. Stir to combine and cook on low for 5-6 hours or high for 3-4 hours. Serve topped with pico de gallo, queso fresco and Greek yogurt.

Goulash!

So I found this recipe on Pinterest called  poverty meal. I looked at the recipe and thought this sounds a lot like mom's Goulash from when I was a kid. This Goulash recipe is one that I've tried through the years, but it was always better when my momma made it! Isn't this true for most things... As long as someone else is making it, it's usually better. But when your mamma makes it---gurrrrrlll... mmmmhummm. So went to the store and bought the food listed in the poverty meal recipe... Then I put a call in to momma to see what she put in it. I smooched the two recipes together and made a delish Goulash/poverty meal combo! I had to add my little spices to it as well... So it's a combo of all three! I hope you enjoy!

1 Large Onion (I use red onions for pretty much everything)
2 Garlic Cloves (I use a bottle of minced Garlic, not the dry stuff)
1 Tblspn of Olive Oil
1 LB Ground Beef
1 Can Stewed Tomatoes
1 Can Tomato Soup
1 LB Elbow Mac (I use whole wheat pasta)
Mustard
Sweet Baby Ray's BBQ
Cumin
White Pepper
Chili Powder
Shredded Cheddar Cheese


Cook pasta according to packaging.
Heat up oil over medium high heat in a large pan. Add garlic and onions, cook until translucent. Add ground beef. cook until only a little pink showing. Drain any extra grease and return to the stove top. bring the heat down to medium.  Add tomatoes, tomato soup to the beef, stir in. I did not measure any of the following ingredients. Just put in to taste: mustard, bbq sauce, cumin white pepper and chili powder. Cook until meet completely cooked through. Drain pasta and move the meat sauce to pot with pasta.  Stir to combine. Serve immediately. Top with cheddar cheese (or whatever your heart desires in the cheese world!)

New Orleans BBQ Shrimp

So last spring the Man spent a few days in New Orleans. He came back talking about how good BBQ Shrimp was.  Now, I spent some time in New Orleans myself, back in 1997... Before I was 18. which means before I was 21. To make things even more fun, I was with my church's youth group at a ELCA Youth gathering. I had a blast, don't get me wrong, but I feel as if I were to go today, I'd have a different kind of fun!! Here Jen and I are trying on super fun hats :) It was HOT. We were there at the end of July. You haven't felt humidity until you've been to New Orleans in July. And the beads were purchased. Remember we were there with church!! :D

Anyway, I was watching TV recently--- Nothing was on, and when nothing is on I watch Create TV--a PBS channel. It was a cooking show-Cook's Country, and they were making--YOU GUESSED IT! BBQ Shrimp. Which, BTW is not BBQ at all...but shrimp indeed. I quickly googled the show and their recipes, and bingo! there it was. When the Man got home I showed him the recipe and it was ON. Okay, it wasn't on, because it took two weeks before we actually made it.. But we did. Today. and it was AMAZE-BALLS!  We picked up some Zatarain's (reduced sodium of course) to have on the side.  We didn't make this much, as a matter of fact, we only had 1/2 a pound. Which wasn't enough. Next time I'll for sure get 1 pound, and if we are making it for many people, I'll make the whole recipe. Anyway, this was a big time win!

I thought I'd have problems finding the clam juice, I had no idea where to look for it... But it was at eye level and I just happened to glance that way. It was near the tuna and other canned seafood. We used a Bud Light Lime that someone left at our house for the beer. The shrimp we purchased was already deveined and we decided to peel them as well. 

BBQ SHRIMP

Although authentic barbecue shrimp is always made with shell-on shrimp, peeled and deveined shrimp may be used. Light- or medium-bodied beers work best here. Serve with Tabasco sauce and French bread, if desired.

Ingredients

• 2 pounds extra-large shrimp (21-25 per pound, see note)
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 2 tablespoons vegetable oil
• 6 tablespoons unsalted butter, cut into 6 pieces
• 2 teaspoons all-purpose flour
• 1 teaspoon tomato paste
• 1 teaspoon minced fresh rosemary
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon dried oregano
• 3 garlic cloves, minced
• 3/4 cup bottled clam juice
• 1/2 cup beer
• 1 tablespoon Worcestershire sauce

Instructions 

1.    Sear shrimp: Pat shrimp dry with paper towels and sprinkle with salt and cayenne. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook half of shrimp, without moving, until spotty brown on one side, about 1 minute; transfer to large plate. Repeat with remaining oil and shrimp.

2.    Make Sauce: Melt 1 tablespoon butter in empty skillet over medium heat. Add flour, tomato paste, rosemary, thyme, oregano, and garlic and cook until fragrant, about 30 seconds. Stir in clam juice, beer, and Worcestershire, scraping up any browned bits, and bring to boil. Return shrimp and any accumulated juices to skillet. Reduce heat to medium-low and simmer, covered, until shrimp are cooked through, about 2 minutes. Off heat, stir in remaining butter until incorporated. Serve.

Here is a pic of our yummy dinner. we paired it with a white wine from Mountain Cove Vinyards. Their Skyline White. SOOOO YUMMY!

Black Bean Burgers!

These are pretty yummmmy!  We have them a lot because we've always got black beans in the pantry!  We sometimes use the green pepper, sometimes not... I used sweet peppers last time and it was pretty good. Super yummy light dinner!

Yield: 4 large patties or 6 to 8 smaller patties
Oven: 375°F
Special equipment: A food processor makes it much easier!

1 (15 ounce) can (1½ cups) black beans, drained, rinsed and patted dry.
½ green bell pepper, cut into 2 inch pieces
½ onion, cut into wedges
3 cloves of garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce (can also use any hot sauce)
½ cup bread crumbs

Preheat oven to 375°F and oil a baking sheet or line with parchment or a silicone baking mat (like a Silpat).
Add beans, green pepper, onion, and garlic to your food processor. Pulse until veggies are finely chopped and beans are pasty, but not quite puréed. In a large bowl, whisk together egg, chili powder, cumin, and Thai chili sauce. Add bean and veggie mixture and mix well. Finally, stir in bread crumbs. If mixture is not thick enough to form patties (it should be), add more bread crumbs.
Take a look at your buns and make your patties about the same size. Big, round, luscious buns require bigger patties, of course. Small, firm buns need small patties. There are zero sexual innuendos in this paragraph.
Put the patties on your prepared baking sheet, and bake at 375°F for 20 minutes total: 10 minutes on one side, flip, 10 minutes on the other side

Slow Cooker Tex Mex Quiona

I've made a handful of Quinoa dishes like this, and I've yet to be disappointed. This was nice that it was in the slow cooker. The only thing that bothered me is that there was no way to put this on low and cook for eight hours.. I cut up all my peppers and onion yesterday at like 10am and then read a little note stating not to cook it on low for 3 hours as it makes it mushy... We had plans to watch the football game at a friends house, and if I started it before we left it would have been ready too early, and if I waited until we were home, it'd be too late. Thankfully I quit after cutting up the produce. I stuck it in the fridge and when I was at home at lunch today I threw the rest of the food in and it was almost ready when I got home from work. I tasted it right way and it didn't taste like much-but that's because there was still a big part of the recipe left!  I skipped on the mozzarella cheese and put in queso fresco (that I crumbled). Cilantro is my fave...I love it and can't get enough of it.
anyway, here it is. 

Slow Cooker Quinoa Tex Mex

 

Prep time

15 mins

Total time

3-4 hrs 15 min

 

Author: Chelsea

Serves: 6-8

Ingredients

• 1 and 1/2 cups quinoa, well rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes, undrained (I used Hunt's)
• 1 can (15.25 ounces) corn, drained and rinsed
• 1 cup sweet peppers, chopped
• 1 poblano chili pepper (~3/4 cup), chopped (I used a jalapeno as i couldn't find this pepper)
• 1/2 teaspoon minced garlic
• 1/2 cup yellow onion, chopped
• 2 tablespoons chili powder
• 1 and 1/2 teaspoons ground cumin
• 3 cups water (or chicken broth)
• 1/4 cup cilantro, chopped
• 1 tablespoon fresh lime juice
• 2-4 tablespoons taco seasoning
• 1 and 1/2 cups mozzarella cheese, shredded
• Optional: green onions, salt and pepper to taste

1. Rinse the quinoa well. I rinse my quinoa in a mesh strainer under hot water.
2. Place the washed quinoa, drained and rinsed black beans, undrained diced tomatoes, drained and rinsed corn in the slow cooker.
3. Chop the sweet peppers and poblano chili pepper (remove seeds if desired). Add the chopped peppers, minced garlic, and chopped onion to the slow cooker. Stir everything together. Add in the chili powder, ground cumin, and water. Stir again and cook for 3-4 hours on high or until the water is completely absorbed and the quinoa is cooked through. All slow cookers cook a little differently so make sure to occasionally check the dish to make sure the quinoa isn't burning or sticking all to the sides.
4. Remove from heat and stir in the chopped cilantro, fresh lime juice, taco seasoning to taste, and green onions if desired. Season with salt and pepper.
5. Stir in the mozzarella cheese and enjoy immediately.
6. Have leftovers? I loved placing the mixture into a large tortilla (with extra cheese), rolling it up tight, and placing it in a skillet to brown the edges (1-2 minutes, switching sides every 30 seconds at medium heat). SO good!

Notes

RECIPE UPDATE: I have had a few readers report a mushy consistency. It seems when readers are getting this result they are cooking it for too long and/or on low. I've never had a mushy consistency with this recipe which is why I specify in the instructions to cook it 3-4 hours on high (no options for cooking on low). For best results (as all slow cookers cook a little differently) check yours every hour and only cook on high for a maximum of 4 hours.

Crispy Chicken Tortilla Roll Ups

This is one of Dan and my favorite recipes. I hadn't made it in a while, so last night I decided it was time again!  I never do the part where you put them in the oil, I just bake them in the oven. don't put the oil on it and sprinkle it with dried cilantro either. they are perfectly delicious out of the oven. No need to add any deep fried nasties to a perfectly delicious and dare I say healthy meal.
I use whole wheat tortilla shells and fresh cilantro.
Enjoy, we always do!

Ingredients

• 1/3 cup canola oil + 2 grated garlic cloves
• 8-10 flour tortillas
• 2 tsp. dried cilantro
• 2 tsp. chili powder

For the filling:

• 6 ounces non-fat Greek yogurt
• 12 ounces cooked chicken, shredded [NOTE: a deli roasted chicken is perfect for this!]
• 1 cup co-jack cheese
• ½ cup corn kernels
• 1 small jalapeno or serrano pepper, seeded and finely chopped
• 1-2 green onions, sliced
• 2 garlic cloves, minced or grated
• 1/3 cup salsa
• 1 tsp. cumin
• Juice of half a lime
• Salt and pepper to taste

For the avocado-lime dipping sauce:

• 1 ripe avocado, peeled and mashed
• 6 ounces nonfat plain Greek yogurt
• Juice and zest of one lime
• 1 tsp. dried cilantro
• 2-3 drops Tabasco
• Salt & pepper to taste

Step 1: Preheat oven to 400. Add the filling ingredients to a large mixing bowl. Stir with a spatula or spoonula, until evenly mixed. Heat the  canola oil and two grated garlic cloves in a small saucepan over med heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes.

Step 2: Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of the flour tortillas -- feel free to sprinkle with a bit more cheese on top if you like it extra cheesy! Roll up and place seam side down on a large rimmed baking sheet lined with parchment.

Step 3:  Brush each tortilla rollup with the garlic oil and sprinkle with the salt, dried cilantro, and chile powder. Bake for 8-10 minutes, flipping over halfway through cooking so both sides brown and crisp nicely. Serve on a platter with guacamole, salsa, and/or sour cream on the side for dipping.
Make the dipping sauce and serve it in a decorative serving bowl on the side.

Christmas in Virginia

With the new job this year, I wasn't able to make it home for Christmas. Thankfully my fiance was staying home as well. We had our first Christmas together in our home! Even though I was not able to make it home, I planned to carry on a family tradition of Swedish Meatballs for Christmas Eve dinner. Only problem is--the recipe is made with a sauce that we buy at a store in Minnesota... so I had to search for a recipe. Pinterest is my best friend. I found a copy cat Ikea Swedish Meatballs recipe... I have had the Ikea meatballs in the past and enjoyed them, so what the heck, it was worth a try.  They turned out lovely! Here is the recipe, and a pic of me and the man enjoying our Christmas Eve dindin. ps, i dont know what is wrong with the original post and the numbering, but i wasn't having any luck fixing it... So it is what it is. :)

My Swedish Christmas Eve Dinner

IKEA’s Swedish Meatball Recipe (Knock-Off)

Ingredients

• Meatballs
• (Makes about 35-40 1" meatballs. Make double to freeze a batch for later!)
• 1 cup breadcrumbs
• 2 TBS butter
• 1/3 cup white onion, mince (or a couple TBS. of dry minced onion)
• 2 cloves garlic, minced (or 2 tsp. pre-minced garlic)
• 1/4 tsp. ground allspice
• 1 tsp. salt
• 1/4 tsp. white pepper
• 1/2 cup milk
• 1 tsp. Worcestershire sauce
• 3/4 lb. lean ground beef
• 1/2 lb. lean ground pork
• 1 large egg, plus 1 egg white, beaten
• Gravy
• (Makes just enough to cover the meatballs, if you want extra to serve over noodles, double/triple gravy recipe.)
• 2 TBS butter
• 2 TBS flour
• 1 1/2 cups beef broth
• 1 tsp. Worcestershire sauce
• 1/4 cup heavy cream
• Salt & Pepper (to taste)
• Parsley (optional - garnish)

Instructions

To make the meatballs, heat the butter, in a skillet, over medium heat. 

1. Saute the onion, garlic, allspice, salt, and white pepper, for about 5 minutes, or until garlic and onions are soft. (I just used dry minced onion, so I just cooked it for about a minute.)
2. Add the milk and Worcestershire sauce to the mixture, and bring to a simmer.
3. Dump the breadcrumbs in a bowl.
4. Pour the hot skillet mixture over the breadcrumbs and stir together.
5. Add the beef, pork, 1 egg and 1 egg white to the bowl, and mix until combined. (It's easiest to use your hands and squish everything together for about 5 minutes.)
6. Spray a sheet pan to grease, and roll the meat into 1 inch balls, and place on a baking sheet. One recipe makes about 35-40 meatballs.
7. Cover your sheet with plastic wrap and refrigerate the meatballs for about an hour. (I stuck them in the freezer for about 25 minutes.) Heat the oven to 400 degrees and bake the meatballs for about 20 minutes, or until cooked through.
8. To make the gravy, melt the butter in a skillet and add the flour.
9. Cook for a few minutes while whisking.
10. Pour in the beef broth and Worcestershire sauce, bring to
11. a simmer.
12. Finally, add the he
13. avy cream and the cooked meatballs. Let simmer, until the gravy thickens, about 10 minutes Season with salt and pepper, to taste.
14. Serve as is, or on top of a bed of rice, noodles, or potatoes.
15. Garnish with parsley.

Creamy Tomato and Spinach Pasta

Another one of our faves!! I've added mushrooms to this (throw them into the onion and garlic mix about 2 minutes into their cooking).  I add just a bit of the pepper flakes, but also add siracha sauce. Found this gem on pinterest about a year ago, and we love it every time I make it. Here is the original source

Ingredients

• 1 Tbsp olive oil $0.16
• 1 small onion $0.25
• 2 cloves garlic $0.16
• 1 (15 oz.) can diced tomatoes $0.59
• ½ tsp dried oregano $0.03
• ½ tsp dried basil $0.03
• pinch red pepper flakes (optional) $0.02
• freshly cracked pepper to taste $0.05
• ½ tsp salt $0.03
• 2 Tbsp tomato paste $0.11
• 2 oz. cream cheese $0.48
• ¼ cup grated Parmesan $0.42
• ½ lb. penne pasta $0.89
• ½ (9 oz.) bag fresh spinach $0.50

Instructions

1. Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.
2. While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).
3. Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.
5. Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

Spinach and bean burrito wrap

Here is another good one. Though we didn't have any yogurt, other than vanilla ... And I thought we had black beans but really we had red kidney beans.... So it wasn't exactly by the recipe, but Dan and I loved it none the less. Next time we will be sure to have black beans, and I'll probably add some cilantro as well! numz. Here's the original site I found this!

Ingredients

• 6 cups baby spinach, loosely packed
• 1 (15 ounce) can black beans, rinsed and drained
• 1-1/2 cups cooked brown rice or Mexican Rice, (recipe for Mexican Rice recipe)
• 1/2 cups chopped romaine heart lettuce
• 1/2 cup grated cheddar cheese, reduced-fat
• 1/2 cup salsa (recipe), optional Pico de Gallo
• 6 tablespoons Greek yogurt, fat-free
• Kosher or sea salt to taste
• 6 (8" whole grain) wraps or tortillas

Directions

To warm tortillas, preheat oven to 300 degrees. Stack tortillas, wrap in foil, place on a cookie sheet and warm 15 minutes while preparing ingredients.

Place spinach in a food processor and pulse until finely chopped, or use a knife to dice leaves. In a large skillet turn to medium-heat, add black beans and spinach. Heat until spinach is wilted, approximately 3 minutes.

Evenly distribute spinach and bean mixture in the middle of the wraps (leaving about 2" on one end for folding), add 1/4 cup rice to each wrap, add lettuce, cheese, salsa and Greek yogurt evenly over wraps. Fold wraps over and under on the ends.

Read more at http://skinnyms.com/spinach-bean-burrito-wrap/#ZcW36IHPIDimIt7R.99

Chicken Parm Meatloaf

Because as of late some of my favorite recipes I've found on Pinterest end up MIA (the link is no longer good for whatever reason....) I've decided to start posting them here so I never lose them :)
This one is delish, what's not to love? Chicken Parm? numz. Meat loaf? numz.  smashed together, amazballs.  Here is where it is found (for now!)

Chicken Parmesan Meatloaf Recipe

Author: Kelly Hutchinson

Recipe type: Entree

Cuisine: American

Prep time:  15 mins

Cook time:  55 mins

Total time:  1 hour 10 mins

Serves: 4-6

Health version of the traditional recipe using beef

Ingredients

• 1 pound ground chicken
• 1 egg ( lightly beaten )
• ½ cup Italian seasoned bread crumbs
• 2 tablespoons garlic ( cloves, minced )
• ½ cup fresh Parmesan cheese
• ½ cup marinara sauce
• ½ cup mozzarella cheese, shredded

Instructions

1. Preheat your oven to 350 degrees.
2. In a large bowl using your hands, combine the ground chicken, egg, breadcrumbs, garlic, and Parmesan cheese.
3. Place mixture into a greased loaf pan and form into a loaf shape. Top the meatloaf with the marinara sauce.
4. Bake for 50-55 minutes or until chicken is cooked. Remove, add the mozzarella cheese on top and return to the oven until the cheese is melted. Remove from the oven and let the meatloaf rest for 5-10 minutes before serving.

Getting ready for a Super Bowl party!

I'm not the biggest fan of football. It's a distant 3rd favorite to baseball (which is followed by basketball)... But what I do love about football is the Super Bowl parties.... I love just hanging out with my friends and eating until we can not move...
About 4 or 5 years ago I decided to try out a new recipe...always a gamble to make something for the first time that you were going to bring to a party...but I went for it... I made this S'mores Peanut Butter Bar recipe.  It was a hit. I've been making them every year since.  I never go home with any leftovers.  Tonight I made a batch for the party tomorrow, and I decided to make some Garlic and Cheese Biscuits also.. I'm not entirely sure I'll be bringing them to the party though..they are sooo good they may be gone before I leave my house tomorrow.
I thought I'd share the recipes for both of the things I'm making tonight!

S'mores Peanut Butter Bars

1 pouch betty crocker peanut butter cookie mix (along with all ingredients needed to make mix)
1 container chocolate frosting
2 cups miniature marshmallows
2 cups golden grams cereal

Heat oven to 350
make cookie dough as directed on pouch. Press dough into ungreased 13x9 inch pan
Bake 16 to 18 minutes or until gold brown around edges
Microwave frosting uncovered on high for 20 seconds. Stir until smooth. Reserve 1/4 cup. Pour remanning frosting over warm bars. Sprinkle marshmallows and cereal over frosting.
Bake 3-5 minutes longer or until marshmallows are puffed.
Cool 15 minutes. Drizzle remaining frosting over bars. Cool completely-about 30 minutes.

Cheddar Biscuits

2 cups biscuit baking mix

1 cup shredded Cheddar cheese

2/3 cup milk

1/2 teaspoon garlic powder

2 tablespoons margarine, melted

2 teaspoons dried parsley

1 teaspoon garlic salt

Preheat oven to 400

Grease a cookie sheet or line with parchment paper.

In a large bowl, combine baking mix, Cheddar cheese, and garlic powder. Stir in milk. Drop batter by heaping tablespoons onto prepared cookie sheets.

Bake in preheated oven for 10 minutes. Brush biscuits with melted margarine, and sprinkle with parsley and garlic salt. Bake for 5 more minutes or until lightly browned on the bottom.

I myself used half Cheddar and half Marble Jack... I also used butter, and instead of parsley and garlic salt I used Tastefully Simple's Italian Garlic Bread seasoning. DELISH!

its a laundry miracle!

Well, i am doing laundry tonight, since i haven't done it in FOREVER... i grabbed enough quarters to do 3 loads in the wash, 2 in the drier.. or so i thought. i brought it down and washed the clothes... when i went back down to dry them i opened my billfold (which i ONLY use to carry quarters to the laundry, so it has nothing else in it). I open the change area and see i have 3 quarters and a freaking nickle!!! why couldn't i have figured that out when i went down to wash the clothes.. i am thinking, now i am gonna have to walk all the way back up stairs (laundry is on the basement floor, i am on the third..)... and for some reason i decide to open the billfold to look in the pocket where you put cash... THERE WAS A QUARTER THERE! thank you laundry fairy!! i was ticked i would have to run all the way up and down the stairs, but no! i had a quarter all tucked away where it didn't belong.
so, i have been getting Kraft Food magazines for a long time (i think my realtor signed me up for it). anyway, i once found a cheese soup recipe i loved... and in the last one, i found a recipe for a chicken dinner, and another one for well i guess another chicken dinner... anyway, I had the "angel chicken" recipe the other day... though i didn't follow it exactly, it was pretty good, and easy, so i thought i'd share!
4 oz softened cream cheese (i used the whole brick, not paying attention to the recipe!)
1 can of cream of mushroom soup
1/4 cup Kraft Tuscan House Italian dressing (i used plain ol italian house dressing)
1/4 cup dry white wine (i used the reisling i had on hand)
1 1/2 pound boneless skinless chicken thighs (i used chicken breasts) cut into bite sized pieces
1/2 pound angel hair pasta
2 tbsp chopped fresh parsley (didn't use this at all).
beat cream cheese, soup dressing and wine with whisk until blended. Pour mix over chicken in slow cooker, cover and cook on high for 2 to 3 hours, or 4 to 5 on low.
this came from a lady named amy in lakeville MN! it was even better reheated for lunch today!!

The second chicken recipe "cheesy chicken & broccoli bake" is in the oven right now.... if i like it, i will post that one too!!