Category Archives: Uncategorized

Feeding an Army, No Worries!


I made this Pioneer Woman recipe last night for some of my family and it was delicious.  We had six adults and we only ate half of the ginormous casserole!  It was easy to make and I substituted ground turkey to make it a little healthier.  Try this one out the next time you’re entertaining!


Baked Ziti 8218037611_de226608eb_z

  • 2 Tbsp Olive Oil
  • 3 cloves Garlic, Minced
  • 1 whole Large Onion, Diced
  • 1 lb Italian Sausage (Mild Italian Turkey Sausage)
  • 1 lb Ground Beef (Ground Turkey Breast)
  • 1 can (28 Ounce Can) Whole Tomatoes, With Juice
  • 2 cans (14.5 Ounce) Tomato Sauce Or Marinara Sauce
  • 2 tsp Italian Seasoning
  • 1/2 tsp Red Pepper Flakes
  •  Salt And Pepper, to taste
  • 16 oz weight Ziti Or Mostaciolli, Cooked Until Not Quite Al Dente
  • 1 tub (15 Ounce) Whole Milk Ricotta Cheese
  • 1-1/2 lb Mozzarella Cheese, Grated
  • 1/2 cup Grated Parmesan Cheese
  • 1 whole Egg
  •  Fresh Minced Parsley



Heat olive oil in a pot over medium heat. Add onions and garlic and saute for several minutes, or until starting to soften. Add Italian sausage and ground beef and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture.


Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes. After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down.


Preheat oven to 375º.


In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir together just a couple of times (do not mix completely).


Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.) Add the cooled meat sauce and toss to combine.


Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella.


Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.  (Sprinkle chopped parsley over the pasta before serving!)


What’s for dinner tonight………. I hope!


Well, I started off the New Year right by exercising but I gave in and had Mexican last night………. I am working on not feeling guilty about it because it’s Friday (a night we usually eat out or eat bad) and I plan on cooking a healthy meal!  Will bought a ton of quinoa from the bulk aisle at Whole Foods a while back and I have yet to really try cooking with it.  Quinoa provides a great source of protein, fiber, iron, and calcium so for all you vegetarians out there eat up!  Since I am a newbie to this magical grain I get a little nervous cooking with it, but a few weeks ago I broke myself in with a quinoa mac n’ cheese and it was great.  I will post that one later (since it is FILLED with cheese, and if I look at it I might want to make it right now!).  I plan on adding some Weight Watcher’s grilled shrimp to this meal so don’t miss that recipe below, enjoy.


Roasted Veggie Quinoa Salad recipe_image

*recipe can be found at The Talking Kitchen

  • 1 cup RINSED quinoa
  • 2 cups chicken stock
  • 1 tsp extra virgin olive oil
  • 4 cloves garlic, chopped
  • 1/2 tsp sea salt
  • 2 bell peppers, cubed
  • 1 zucchini, cubed
  • 1 squash, cubed
  • 1 red onion, cubed
  • 1 fennel bulb, cubed
  • 4 garlic cloves, whole
  • 1 Tbsp Herbs de Provence (see below for home recipe)
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp smoked salt
  • 1/2 lemon, juiced and zested
  • 2 Tbsp extra virgin olive oil
  • fresh herbs



Preheat the oven to 450º, or fire up the grill.


In a bowl, combine all the cubed veggies and toss with the Herbs de Provence, oil and salt. Place in a single layer on a lined baking sheet and bake for 30 minutes, flipping half way through. (or grill the veggies to your liking)


In a small saucepan, heat the oil over low heat and add the garlic, saute for 1 minute, then add the rinsed quinoa and chicken stock. Bring to a boil, cover and reduce heat to a simmer. Cook for about 20 minutes. Turn off heat, let sit for 5 minutes and fluff with a fork.


In a serving bowl, combine cooked quinoa with roasted veggies. Add dressing, toss and enjoy hot, room temperature or cold!



Herbs de Provence

*recipe can be found at FoodNetwork

  • 2 Tbsp dried savory (omitting)
  • 2 Tbsp dried rosemary
  • 2 Tbsp dried thyme
  • 2 Tbsp dried oregano
  • 2 Tbsp dried basil
  • 2 Tbsp dried marjoram
  • 2 Tbsp dried fennel seed



In a small mixing bowl, combine all the ingredients together. Store in an air-tight container (in freezer).



Baked Shrimp in Lemony Garlic Sauce bakedshrimplemonygarlicsauce_n_lg

*recipe can be found at WeightWatchers

  • 1 1/4 lbs uncooked shrimp, peeled and deveined
  • 1 spray(s) cooking spray
  • 1/4 cup fresh lemon juice
  • 2 Tbsp light butter, melted
  • 3 cloves garlic, minced
  • 1 tsp Worcestershire sauce
  • 3/4 tsp lemon pepper
  • 1/4 tsp ground red pepper
  • 2 Tbsp fresh parsley, chopped



Preheat oven to 425°F.


Arrange shrimp in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine lemon juice and next 5 ingredients; pour over shrimp.


Bake at 425°F for 8 to 10 minutes or until shrimp are done. Sprinkle parsley over shrimp; serve immediately

Corn, Butter, Spice, & Everything Nice


So if you follow my blog you will know that I absolutely love The Pioneer Woman.  I have never been steered wrong with anything she suggests and I m hoping this next recipe will be no different.  Below is a recipe for a corn casserole (Video is attached to the link) that looks easy and delicious!  Enjoy!

* recipe can be found at Foodnetwork



Fresh Corn Casserole

  • 8 ears corn (still in the husk)
  • 2 red bell peppers, diced
  • 2 fresh jalapenos, diced
  • 1 cup heavy cream
  • 1/2 cup milk
  • Salt and freshly ground black pepper
  • 1 stick salted butter, cut into pieces



Preheat the oven to 350°.


Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.)


Add the red bell peppers, jalapenos, heavy cream, milk, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.

Healthy Cinco de Mayo Anyone?


So I found this next recipe on Pinterest and made it last night for my sister in-law Liz and………….. it was delicious!  I think it won’t take as long to prep the more I make it and now that I have half the meat (frozen), rice, corn, and taco seasoning it should be a heck of a lot cheaper to make the next time too!  Liz thought stuffed peppers were an Italian dish, but these have a Mexican flair and would be great as a healthy alternative to your Cinco de Mayo festivities (along with the must have cheese dip, Guac., and Margaritas…..).  I mean if you save calories in one area of your meal you can splurge in others right? Anyways, get in your kitchen and get to cooking these bad boys!

*recipe can be found at Simply Love Food blog




Southwestern Stuffed Peppers

  • Olive Oil
  • 1/2 lb lean ground turkey breast (cook & crumble turkey until browned and cooked through)
  • 1 cup chopped onions
  • 1 heaping tbsp of homemade taco seasoning (recipe to follow – so easy to make and has no sodium compared to package brands. Stores in freezer for longer shelf life)
  • 2 cups of cooked rice (any type you like – I like brown)
  • 3-4 organic bell peppers, halved and seeds removed
  • 1 can of black beans, drained & rinsed (I omitted)
  • 1 small can chopped green chilies (I added)
  • ½ cup of organic frozen corn
  • 1 (15 -16 ounce) jar of salsa (I used Newman’s Garden Salsa)
  • Shredded Cheddar Cheese (DO NOT use reduced fat version.  It will congeal into a big mess)
  • Optional Toppings: Cilantro, Avocado, Sour Cream, etc.



Preheat the oven to 400°.  Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked through.  Remove the peppers from the oven and allow to cool until you can handle them.  Meanwhile brown turkey until cooked through and add onions until tender.


In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans (green chilies), corn and rice.  Add in the jar of salsa and mix well.


Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish.  Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way through.  Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese.  Place back into the oven just until the cheese has melted.





Homemade Taco Seasoning

Taco Seasoning

  • 1 part chili powder
  • 1 part ground cumin
  • 1 part garlic powder
  • 1 part onion powder
  • 1/4 – 1/2 part crushed red pepper


Mix all spices together and store in an airtight container in the freezer.  I use 1 Tbsp. of all but the red pepper.  Enjoy!




Here are some recipes that were posted awhile ago that might be perfect for tailgating!


Bacon Breadstick Focaccia

Cheese Ball

Cheese Wafers

Hot and Spicy Chex Mix

Lemon-Garlic Chick Pea Dip

Pepperoni Bread

Pomegranate Guacamole

Spinach & Feta Hummus


Main Course:

Asian Grilled Chicken

BBQ Chicken

Chicken Salad

Chicken Parm Salad Subs

Crab Cakes


Pimiento Cheese

Spicy Honey-Brushed Chicken Thighs


Side Dishes:

Broccoli Cornbread


Layered Antipasto Salad

Sun-dried Tomato Pasta Salad

Tequila Soaked Watermelon




Chocolate Chip Cookies

Chocolate Cake

Kahlua Cake

Peanut Butter Cookies

Pound Cake

Pumpkin Dip

Mexican Fiesta en el Verano!


I had this entree last night at one of our girl’s wine nights and it was delicious!  It is great for a light dinner and a cerveza. Enjoy!

* this recipe can be found in Cooking Light magazine or at this website.


Cilantro-Lime Chicken with Avocado


  • 2  tablespoons  minced fresh cilantro
  • 2 1/2  tablespoons  fresh lime juice
  • 1 1/2  tablespoons  olive oil
  • 4  (6-ounce) skinless, boneless chicken breast halves
  • 1/4  teaspoon  salt
  • Cooking spray


  • 1  cup  chopped plum tomato (about 2)
  • 2  tablespoons  finely chopped onion
  • 2  teaspoons  fresh lime juice
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  freshly ground black pepper
  • 1  avocado, peeled and finely chopped



To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.


To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine.  Serve salsa over chicken.



Serve with saffron rice!