super quick, easy and ready in less than 10min. using on-hand ingredients, a smoother, mellower sauce than your cheap store bought brand.
1/2 C ketchup
2 tbsp brown sugar
2 tbsp worchestershire
1 tbsp cider vinegar
1 tsp honey
1 tsp yellow mustard
1 clove garlic, minced
pinch of cayanne pepper, to taste
add all ingredients to a sauce pan and cook over med heat until saucy. yum on pulled pork sandwiches, burgers, or grilled chicken...just to name a few.
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.
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.
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.
Cola Pulled Pork
this couldn't be easier and super crowd pleaser.
pork loin (2-3lbs) or pork blade roast
1 can of cola
1 onion
2 cloves garlic, minced
pepper
add all ingredients to a crock and set for 6 hrs.
at the 5hr mark, drain liquid from meat and add:
1 bottle of Sweet Baby Ray's bbq sauce
heat another 30min and serve on rolls with coleslaw.
(great the following day in pitas with cilantro, tomato and avocado too!)
pork loin (2-3lbs) or pork blade roast
1 can of cola
1 onion
2 cloves garlic, minced
pepper
add all ingredients to a crock and set for 6 hrs.
at the 5hr mark, drain liquid from meat and add:
1 bottle of Sweet Baby Ray's bbq sauce
heat another 30min and serve on rolls with coleslaw.
(great the following day in pitas with cilantro, tomato and avocado too!)
chinese bbq pork
who doesn't love this stuff? who doesn't feel guilty taking the last piece at a party? this recipe allows you to eat it until hearts content...maybe even share some. it may seem a process to make but it is quite simple and will yield pleasurable results for all your hard work.
Step 1 - Marinade
Combine the following and marinate your meat in a gallon ziplock in the fridge for 12-48 hours.
Step 2 - BBQ
(I use a Weber charcoal grill & charcoal chimney)
Prepare coals until very hot & ready - approx 20min. Divide coals to each side of the grill. Set meat on rack, down the center of the grill, but not directly over any of the coals. Close the lid and allow coals to burn out - approx 1hr. Turn meat ONCE (lifting lid only once) at the 30min mark. At this time, I also close all grill vents.
After meat has slow-cooked for a total of 1 hour, remove from grill and let chill in the fridge.
Step 3 - Eat
Serve with hot chinese mustard, ketchup and sesame seeds.
Step 1 - Marinade
Combine the following and marinate your meat in a gallon ziplock in the fridge for 12-48 hours.
1/4 C brown sugar
1/2 tsp salt
2 Tbsp Hoisin sauce
3/4 tsp chinese 5-spice
1 clove garlic, minced
1 tsp fresh ginger, grated
1/2 C white wine
2 Tbsp soy sauce
5-6 drops red food coloring (optional)
2 1/2lb pork loin, cut into 2x2x7in strips
Step 2 - BBQ
(I use a Weber charcoal grill & charcoal chimney)
Prepare coals until very hot & ready - approx 20min. Divide coals to each side of the grill. Set meat on rack, down the center of the grill, but not directly over any of the coals. Close the lid and allow coals to burn out - approx 1hr. Turn meat ONCE (lifting lid only once) at the 30min mark. At this time, I also close all grill vents.
After meat has slow-cooked for a total of 1 hour, remove from grill and let chill in the fridge.
Step 3 - Eat
Serve with hot chinese mustard, ketchup and sesame seeds.
cran-chili tenderloin with maple vegetables
this is a perfect fall dinner. the house smells amazing and the tenderloin is flavorful and tender. easy, low-cost meal the whole family will love.
chop veggies into large pieces. place on bottom of pan and drizzle with maple syrup.
place pork atop the vegetables and season pork with pepper and salt, if desired. gently spoon cranberry sauce on pork and pour chili sauce on top. bake for 1 hour covered in foil.
for smaller portions, or for freezer ready dinners, distribute pork into ziplocks with the cranberry & chili sauces. Freeze until needed. Thaw and and roast.
1 pkg pork tenderloinpre-heat oven to 375 degrees. grease bottom of 9x11 pan.
1 onion
2 sm potatoes
2 sm sweet potatoes
3tbsp maple syrup
1/3 can whole berry cranberry sauce
1/3 bottle of sweet chili sauce
ground pepper
chop veggies into large pieces. place on bottom of pan and drizzle with maple syrup.
place pork atop the vegetables and season pork with pepper and salt, if desired. gently spoon cranberry sauce on pork and pour chili sauce on top. bake for 1 hour covered in foil.
for smaller portions, or for freezer ready dinners, distribute pork into ziplocks with the cranberry & chili sauces. Freeze until needed. Thaw and and roast.
tres diablo chocolate
translated from devil's three chocolates, this drink was inspired by the drinking chocolate favored by the aztecs. i created this recipe to mimic the chantico beverage starbucks used to sell. it's sinful. also try it with brandy or peppermint schnapps.
add nonfat milk to chocolate mixture and whisk frequently to avoid scalding the milk. bring to just a boil and remove from heat, pouring over marshmallows, if desired.
1/4 C milk chocolate chipsin a sauce pan on med-high heat, melt chocolate chips with whole milk, whisking to avoid burning. when chocolate is melted, add powder, sugar, vanilla, salt and cinnamon. whisk to combine.
1/4 C semi-sweet chocolate chips
2 tbsp cocoa powder
1 tbsp raw sugar
1/4 tsp pure vanilla extract
1/2 C whole milk
1 C nonfat milk
a few grains of seasalt
a slight sprinkle of cinnamon
add nonfat milk to chocolate mixture and whisk frequently to avoid scalding the milk. bring to just a boil and remove from heat, pouring over marshmallows, if desired.
a perfect smoothie
it took me awhile to get the perfect smoothie ratio. now that i have it, we whip up this tasty treat often. also great if kids are sick and need some nourishment. they love it and they get some vitamins too!
1 C juice (100% juice is best)
1 container of yogurt
1 banana
1 C frozen berries (or ice)
add all items to a blender with ice/frozen berries on bottom. blend until smooth. serve.
the possibilities of this smoothie are endless. try different juice & yogurt flavor combo or different berries. opt for a healthier version by using plain non-fat yogurt.
1 C juice (100% juice is best)
1 container of yogurt
1 banana
1 C frozen berries (or ice)
add all items to a blender with ice/frozen berries on bottom. blend until smooth. serve.
the possibilities of this smoothie are endless. try different juice & yogurt flavor combo or different berries. opt for a healthier version by using plain non-fat yogurt.
chicken parmesan
i love this recipe! easy, quick and a huge crowd pleaser.
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.
chicken tenderloins, thawedpreheat a pan with olive oil. add shredded parm to breadcrumbs.
1 egg
seasoned bread crumbs
parmesan cheese, finely shredded
spaghetti sauce
mozzerella cheese
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 whitescook egg in a pan, omlet style.
frozen spinach, thawed
feta cheese, crumbled
red bell peppers
minced garlic
South Beach wheat wraps
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.
my favorite guacamole
this is a super easy, adaptable recipe full of nutrients. can be used in sandwiches, tacos, or as a side with chips.
add tomato, corn, salsa and desired cilantro, mash together.
serve!
1 ripe avocadocut and peel avocado, mash into a bowl.
1/2 tomato
2 tbsp corn, canned or fresh cut
1 tbsp salsa
cilantro
add tomato, corn, salsa and desired cilantro, mash together.
serve!
bacon sauteed green beans
a great way to use up the season's produce. easy and tasty.
saute bacon until near done, add cut & trimmed green beans.
saute until beans are tender and bright green in color. serve.
1/2 lb fresh green beans, trimmedcut up raw bacon into bite sized pieces.
1/3 lb bacon
saute bacon until near done, add cut & trimmed green beans.
saute until beans are tender and bright green in color. serve.
diy marinara
of course you don't have any when you need it. here is a quick recipe i mixed up on the fly. 1 can diced tomatocombine all ingredients into a food processor, pulse until smooth. add spices to taste, starting small. you can always add more. also great with fresh or dried basil. red pepper flakes add extra kick.
garlic salt
black pepper
dried thyme
dried oregano
add garlic and chopped onion if using for spaghetti.
roast chicken with maple vegetables
this is a perfect fall dinner. the house smells amazing and the chicken is most tender. easy, low-cost meal the whole family will love.
1 whole chicken
1 onion
1 apple
2 sm potatoes
2 sm sweet potatoes
1/4 C water
3tbsp maple syrup
ground pepper
2tbsp butter
pre-heat oven to 350 degrees.
chop veggies and apple into large pieces. place on bottom of 9x11 pan. add water and drizzle with maple syrup.
rinse and prep chicken. lift skin from breasts and add butter in small pieces. smooth top of skin to distribute the butter evenly. liberally pepper the skin.
place chicken atop the vegetables and bake for 20min per pound of chicken.
1 whole chicken
1 onion
1 apple
2 sm potatoes
2 sm sweet potatoes
1/4 C water
3tbsp maple syrup
ground pepper
2tbsp butter
pre-heat oven to 350 degrees.
chop veggies and apple into large pieces. place on bottom of 9x11 pan. add water and drizzle with maple syrup.
rinse and prep chicken. lift skin from breasts and add butter in small pieces. smooth top of skin to distribute the butter evenly. liberally pepper the skin.
place chicken atop the vegetables and bake for 20min per pound of chicken.
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.
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.
Subscribe to:
Posts (Atom)