coffee frap

my own knock-off of the spendy frappuccino. a great way to reuse your leftover pot of coffee from the morning.

6 coffee cubes*
1/4 C non-fat milk
1/4 C cold coffee
1/2 C vanilla ice cream
2 Tbsp chocolate syrup (optional)

add all ingredients into a blender. blend until completely incorporated. makes 1 grande size.

*use leftover coffee to make 'ice cubes'. save in a ziplock for fraps or to prevent diluting your iced coffees.

pico de gallo

my own creation to mimic the restaurant version.

3 roma tomatoes
1 sm white onion
1/2 jalepeno pepper
1/4 tsp chili pepper flakes
1/4 tsp black pepper
1/2 lime fresh squeezed
finely shredded cabbage (optional)

dice tomato, onion and pepper to small cubes. combine in a bowl. add spices and lime juice. toss thouroughly and evenly. let sit in the refridgerator for an hour, or overnight to blend flavors. serve with tortilla chips. add cabbage for added crunch and flavor.

make it a meal by serving it atop grilled chicken breast.

Strawberry Spinach Salad

this is a summer favorite i got from a friend years back and have adapted. you'll quickly fall in love with this recipies ease and adaptability.

green onions, sliced
chopped almonds
strawberries, sliced
baby spinach
grilled chicken, cooled (opt)

Dressing:
1/4C vegetable oil
1/4C sugar
2 Tbsp apple cider vinegar
1/4 tsp worchestire sauce
dash paprika
2 tsp poppy seeds

Mix dressing together and toss with salad just prior to serving.

scratch flap jacks

time to break out of the box. quick, easy and perfect for make-ahead planning!

1 cup flour
1 tbsp white sugar
1 tsp baking powder
1/2 tsp baking soda
pinch salt
1 cup buttermilk
2 tbsp milk
1 1/2 tbsp butter, melted
vanilla
1 egg

quickly mix all ingredients in order. do not overmix. add egg in last.

cover with plastic wrap and store in fridge overnight.

mix will grow and fluff. bring to room temp (about 20min) and ladle into a hot greased pan.

5-minute cake

i learned about this concept at church and after finding the recipe, tweaked it to my own liking (reducing sugar and subbing some applesauce for oil). cures your gooey chocolate needs. using a large mug allows ample space for the near-required scoop of ice cream on top. careful, they are too easy to make.

1 Coffee Mug
4 Tbsp Flour
3 Tbsp Sugar
2 Tbsp Baking Cocoa
1/8 tsp Baking Power
3 Tbsp Water
2 Tbsp Oil
1 Tbsp apple sauce
A Pinch of Salt
Splash of vanilla
1 Tbsp milk choc chips
1-2 Tbsp chopped walnuts (optional)

add dry ingredients to a micro-safe mug, combine. add wet ingredients and mix well. add vanilla, chips (and nuts if using), mix well. micro on high for 2 minutes. let cool and eat out of the mug. top with ice cream or whipped cream for more delight.

vegetable soup

the perfect cold weather pick me up. light, clean and surprisingly filling. easy to make with any variation of veggies you have on hand.

8 C water
3 boullion cubes
4 med potatoes, diced
1 can diced tomatoes
3 cloves garlic, crushed
1/4 C shredded zucchini
1 onion
4 carrots
2 tbsp butter
frozen 3 pepper medley
1 can green beans
3 tbsp rice
black pepper
garlic salt
2 tbsp sugar
1 tsp corriander
1/2 tsp thyme
parmesan cheese

add boullion to water, boil until dissolved. Add potato, can of tomato, zucchini and garlic. meanwhile, melt butter in a pan over med heat, add onion and carrot until just tender and aromatic. add frozen peppers and saute until thawed and soft. add fresh ground black pepper and garlic salt to taste.

add cooked veggies, seasoning (as desired) and simmer over med heat. add can of green beans and rice and cook approx 15min before serving.

serve with fresh grated parmesan cheese and crusty bread.

chicken parmesan

i love this recipe! easy, quick and a huge crowd pleaser.

chicken tenderloins, thawed
1 egg
seasoned bread crumbs
parmesan cheese, finely shredded
spaghetti sauce
mozzerella cheese

preheat a pan with olive oil. add shredded parm to breadcrumbs.

dredge chicken tenderloins in egg, then roll in breadcrumbs. add chicken to pan and saute for approx 4 min each side.

when chicken is browned on both sides, spoon sauce all around chicken, and top chicken pieces with sliced mozzerella cheese. cover for approx 1 min to allow cheese to melt.

serve with cooked spaghetti.

spinach feta wrap

inspired by starbucks, this is an easy, adaptable recipe.

egg whites
frozen spinach, thawed
feta cheese, crumbled
red bell peppers
minced garlic
South Beach wheat wraps

cook egg in a pan, omlet style.

before removing from the pan, add spinach, sprinkle of cheese, peppers and garlic (to taste). keep in pan long enough to heat throughout.

wrap egg to enclose all ingredients and transfer to the wrap.

fold and cut to serve.

this recipe is intended to be a low cal, low fat breakfast option but can also include salsa, sausage, bacon, etc.

this wrap can also be assembled and frozen for quick morning meal prep. toss in micro wrapped in paper towel for 1 min.

thai chicken with rice sticks

this quick easy thai recipe is so tasty! and you can make the sauce with what you have on hand. yay!

sauce:
1/2 C chicken broth
1/4 C smooth peanut butter
1/4 C finely chopped cilantro
4 cloves crushed garlic
1 tsp red wine vinegar
1 tsp sugar
1 tsp orange juice
crushed red pepper flakes (to taste)

combine in a small sauce pan on low. cook until pb is melted and all combined. remove from heat.

noodle dish:
rice sticks (thai-style pasta)
sliced carrot strips (use potato peeler)
chicken tenderloins
veggies of your choice: broccoli, onion, red bell pepper

boil water, add pasta. cook until done, approx 6 min. add carrot strips in last minute and drain.

saute chicken in oil until cooked through. break into bite sized pieces. add veggies until just cooked through.

combine chicken mix with noodles and sauce, mix to coat. serve with a lime wedge.

mongolian chicken stir-fry

this is a very flexible recipe. use any variety of veggies you prefer or have on hand. can also use shrimp instead of chicken.

• 5-6 boneless chicken tenderloins
• 2 pkgs ramen noodles, broken into small chunks
• fresh broccoli, carrots, onions, snap peas
• canned sliced water chestnuts
• ground ginger
• chili pepper flakes
• 2-3 cloves garlic, minced
• teriyaki sauce

saute chicken in olive oil, cutting into bite sized pieces. add hard veggies, like carrots and broccoli.

bring water to boil for ramen noodles and cook until just finished. drain and remove from heat. set aside.

saute until bright and nearly tender. add 1/4 C teriyaki sauce and equal parts water to a simmer. add remaining veggies and water chestnuts.

add minced garlic and continue to saute until veggies are cooked through. sprinkle stir-fry with ginger, pepper flakes and black pepper, as desired, toss to coat. use sparingly and add more if necessary.

finally, add ramen noodles to stir-fry and toss to combine. serve.

chicken in mustard cream sauce

this is adapted from Martha Stewards everyday living cookbook. super easy and surprisingly mild in flavor. great over pasta.

• boneless chicken breasts
• 2 tbsp spicy mustard
• 1/4 C heavy cream
• 2 tbsp white wine, optional

saute breasts in olive oil until golden on each side, cut into bite sized pieces. remove from pan to plates when finished.

using the same pan on med heat, add white wine, if using, and whisk all browned bits with wine. add cream and mustard and whisk until combined. let sauce bubble and thicken approx 5 min, then toss with chicken and serve.

optional: sprinkle with dill.

mozzerella chicken

this is one of my favorite dishes originally made by my husband. we've simplified it over the years, and use a bottled teriyaki sauce.

• boneless chicken breasts
• 1-2 large onions, sliced
• mozzerella cheese, sliced
• lawry's teriyaki sauce

marinate chicken in teriyaki. carmelize onions by sauteeing in olive oil. when golden, remove from heat and set aside.

saute chicken breasts in olive oil until cooked through, approx 8 min per side. cook in marinade.

set oven to broil.when chicken is finished, place on an oven-proof dish and top each with equal portions of onion, then with mozzerella slices. broil just until cheese is melted, careful not to burn it.

broccoli bacon penne

i love this recipe. alter onion and garlic amounts for picky eaters. the brocolli portion can also be used as a side dish.

• 2 lbs fresh broccoli, chopped
• 1 onion
• 2 cloves of garlic, minced
• 1/2 pkg raw bacon, chopped
• chicken tenderloins
• penne pasta

boil water for pasta. add pasta and cook until done.

in a large sauce pan, cook bacon until done. do not drain.

when bacon is done, add broccoli and saute with bacon. cook until broccoli softens and turns bright green.

meanwhile, saute chicken in olive oil in a seperate pan. use spatula to break into bite size pieces. when done, remove from heat and set aside.

when broccoli is cooked, add onion and garlic, saute together. cover pan with foil for approx 10 min. broccoli will just start to brown in spots. add chicken and toss to combine.

top penne with broccoli mixture.

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note: you can make broccoli chicken mix in advance and keep in the fridge for 2-3 days. to serve, heat saucepan on med. boil pasta. when pasta is done, drain and add hot pasta to preheated pan. add olive oil so it doesn't stick and add broccoli mix. combine with pasta and saute until warm thoughout.

mexican chicken soft taco

quick, easy and taste authentic with corn tortillas. use flour if kids are picky.

• chicken tenderloins
• taco seasoning
• onions
• corn totillas
• sour cream
• guacamole
• salsa

saute thawed chicken tenders in olive oil. when nearly cooked, use spatula to cut chicken into bite size pieces. add onion and saute until chicken is done. lightly sprinkle taco seasoning onto chicken/onion mix, then combine. remove from heat.

place desired number of tortillas in a zip lock bag. sprinkle with water and put in microwave for approx 20 seconds. do not close bag.

assemble tacos with chicken, and toppings as desired. squeeze lime wedge on taco, if desired.

get guacamole recipe here.

tortellini pasta salad

super quick, super flexible and the kids love it.

• 12 oz pkg dried tortellini
• 2 tomatoes
• 1/2 cucumber
• sm canned black olives
• 5 oz pkg sliced salami, chopped
• 6 oz crumbled feta
• italian salad dressing, to taste
• fresh basil, to taste
• parmesan, to taste

bring water to a boil for tortellini. meanwhile, chop your veggies and add to a bowl. you can also use whatever you have on hand: canned corn, brocolli, kalamata olives, garbanzo beans, red onion, etc.

mix all veggies and herbs with italian dressing. use enough dressing to coat and marinate the veggies.

boil tortellini until done, approx 8 min. to quickly cool your pasta and sidestep cooling in the fridge, fill a colander with ice and drain your pasta over the ice. mix pasta with ice until ice melts. pasta will be significantly cooled.

add cooked pasta to the marinating veggies. mix in feta cheese and pepper, if desired.

top with parmesan, if desired.

gorgonzola pesto pasta

i love this meal. alter the amount of cheese and garlic to make it less intense for your kids. they eat it up too!

• bow-tie pasta noodles
• 2-3 cloves garlic
• 4 oz gorgonzola cheese
• 1/2 C shredded parmesan
• 3 Tbsp prepared pesto
• 2 Tbsp olive oil

boil pasta until done. add olive oil to pan on Medium heat. add pasta noodles, pesto, garlic, 1/4 C of parm and 3 oz of the gorgonzola cheese. toss until all ingredients are combined. cheeses will start to melt.

serve with a sprinkle of gorgonzola and parm.

blueberry pancakes

so the majority of the work comes from a box -- i'm a mom... but the key ingredients for flavor are truly a mothers touch.

• bisquick pancake mix (NOT the reduced fat kind)
• 1/2 tsp real vanilla extract
• water
• fresh blueberries (frozen work too)

preheat large pan on med-high heat for about 6 min. spray with non-stick butter spray and wipe gently with paper towel.

mix batter with vanilla and water to the desired consistancy.

pour batter into hot pan, top with desired blueberries (I like wild frozen from Trader Joes because they are smaller)

cooking about 1 min on first side, flip when golden brown and cook until the berries start to stain the tops of the pancakes. serve with real butter and syrup.

ham & greens fettucini

this recipe all started after a dinner at an italian restaurant. it evolved and now is in constant rotation. it's great for leftovers, using ham, or chicken. also, toss any veggies in for variety. we really love this recipe with chicken, mushroom and tomato wedges. or with cheese filled tortellini...yum.

• 1/2 cube butter
• 1/2 pint heavy cream
• 3 cloves minced garlic
• pepper to taste
• 1 c finely shredded parmesan cheese (also mix in romano or fontina)
• leftover meats
• chopped asparagus or broccoli
• fettucini noodles

boil noodles.

in large sauce pan, melt butter over med-high heat. add cream once completely melted. let simmer to thicken. shred cheeses, mince garlic and chop veggies while waiting.

as sauce begins to thicken, add garlic, ground pepper and 1/3 c of cheese. stir as you melt down cheese. add meat and soft veggies (such as mushroom, tomato) and another 1/3 c cheese.

add hard veggies to last 2 min of boiling water. drain and empty noodle & greens into sauce. stir to coat, and dish. sprinkle remaining cheese on servings or into last minute of stirring sauce.

warm baked potato salad

a great side dish, or lunch option.

• 4-5 boiled or baked potatoes
• cooked bacon, crumbled
• chopped green onion
• shredded cheddar cheese
• ranch dressing
• sour cream

chop still-warm potatoes into a large bowl. combine potatoes with bacon, cheese and onions.

stir in equal parts dressing and sour cream until desired consistancy. serve warm.