This recipe started out because I looked in my pantry and saw that I have just way too much quinoa in there. I have plain, red, tri-color and then I just bought a couple more packages at Home Goods! So I decided I needed to start using it more. The quinoa I used in this recipe was an Italian flavored one. I bought this container of Pereg quinoa in Home Goods for $3.99 and I used about half of the container in this recipe, about 1 cup. This brand comes in all kinds of flavors which is pretty cool so you can make whatever you’re in the mood for! I also bought a spinach version and a mushroom version. Just follow the directions on the package and you’re good to go! I also substituted the water with chicken broth, which gives it so much more flavor. A vegetable broth would work great too! But if that’s not something you would want to do then just use water.
This is a quick meal you can throw together in under 30 minutes for sure. Great for after work when you want something nutritious and delicious! This was a nice filling and satisfying meal for two of us but if you want it can serve 4 as a side dish.
- Pereg “All’ Italiana” quinoa (Use 1 cup and cook according to package)
- 12-16 ounces uncooked extra large-jumbo shrimp, peeled and deveined (no tails on unless you like that sort of thing- I do not)
- 3-4 cloves garlic minced
- 1/2 large tomato chopped
- 1 tablespoon butter
- 1 tablespoon EVOO
- 1/4 cup fresh lemon juice
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tsp dried oregano
- Parmesan cheese for topping
- Cook quinoa according to directions on package. When it is done, keep it on low to stay warm.
- Add the oil and butter to a medium skillet and saute the garlic till soft, just a few minutes.
- Add the shrimp to the skillet and cook on medium heat. A couple of minutes on each side until shrimp turns pink is good. Do NOT overcook.
- Add in the lemon juice and herbs and mix well.
- Add the chopped tomato to the quinoa mixture.
- Divide up the quinoa into flat bowls and top evenly with the shrimp mixture. Make sure the delicious juices are evenly distributed as well.
- Serve with some parmesan cheese on top if you like!
Yet another recipe I found on Facebook courtesy of Tasty on Buzzfeed! I changed it up a little bit and they came out amazing! And yes, they browned IN THE SLOW COOKER! Wow, talk about falling off the bones. I will definitely be making these again! The original recipe called for 1 rack of ribs, I had 2 so I doubled the recipe. Took a little clever maneuvering of the ribs but they came out just beautiful. The recipe will be for 1 rack but definitely double it up to two.
The smell in my kitchen all day was heavenly. I also used a mix of honey and agave. I didn’t have enough honey in the house so I improvised. I think if I had used all honey they may have been a little sweeter but these came out just fine. Use all honey if you want or all agave or both. Sticky, messy, tender, melt in your mouth pork. They are a little bit like chinese spare ribs but better, way more meat for sure. I used St. Louis style ribs but I am sure you can use any type. I like the St. Louis because they are meatier. Make sure you have plenty of napkins on hand! Leftovers will be divine!
Tip: Use a slow cooker liner for easy cleanup! Trust me!
- 1 (2 ½-3 lb) rack of pork ribs, halved
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon chili powder
- ½ cup honey
- ½ cup agave
- ½ cup soy sauce
- 10 cloves garlic, minced
- Combine in a small bowl the salt, pepper, paprika and chili powder. Season the ribs evenly by rubbing all over and on the sides.
- Add the honey/agave, soy sauce and garlic to a large slow cooker. (I used a 5 qt)
- Carefully place the ribs into the cooker and turn them over into the sauce until they are coated. Then place the ribs standing up (yes I said standing up, this confused me at first too), with the meatier side down so that the meat side is against the walls of the slow cooker. Bones should be facing in. (Since I used two racks I had 4 pieces and I just overlapped them a little making sure most of the meat part was against the wall) You can also now pour sauce all over them making sure all gets covered.
- Cover and cook on low for 7-8 hours or high for 4 hours. (I checked them at 7 hours and turned them over, still keeping the meat to the wall)
- Check to make sure also that the meat is cooked through and tender when time is up.
- Carefully remove the ribs to a cutting board and cut apart. They will most like fall off the bone.
- Serve with additional sauce from the slow cooker if you desire.
I made this recipe last night for dinner for the first time. I LOVED it! It made quite a bit too. I think I got about 15-17 pieces. I found this recipe on Facebook Zucchini Enchiladas. I of course changed it up a bit to what I found worked better for me.
One of the toughest parts of the recipe was slicing the zucchini into the thin slices needed. I had a small Y-shaped peeler but it was too small. So I improvised and used my Pampered Chef cheese slicer and it worked great! Though I have to say it was tedious. Original recipe called for 4 large zucchini, I had 3 and it worked fine. I also didn’t have quite enough enchilada sauce so I took a small can of green chilis and added it to the amount of sauce I was supposed to add to the top of the enchiladas and pureed it. Worked just fine and tasted great.
I thought this was a great change from the carb-loaded tortillas. Don’t get me wrong, I love my tortillas but this was a nice variation. I have lots left over for lunch and I froze the rest for another day.
- 1 tbsp extra-virgin olive oil
- 1 large onion, chopped (I used a sweet onion)
- kosher salt
- 2-4 cloves garlic, minced (yes I used 4 of course)
- 2 tsp. ground cumin
- 2 tsp. chili powder
- small can green chilis
- 3 cups shredded cooked chicken (I used 3 large boneless breasts)
- 1 1/3 cup red enchilada sauce
- 3-4 large zucchini, halved lengthwise
- 1 cup shredded Monterey jack cheese
- 1 cup shredded cheddar cheese
- sour cream for topping
- fresh cilantro for garnish
- Preheat oven to 350°F. In a large skillet heat oil over medium heat.
- Add the chopped onion and season with salt. Cook for about 5 minutes or until soft.
- Add the garlic, cumin and chili powder and stir until all combined.
- Add the chicken and 1 cup of the enchilada sauce, mixing until well combined. It should be a little saucy.
- Puree the small can of green chilis with the remaining enchilada sauce and set aside.
- On a cutting board use a Y-shaped vegetable peeler if you have one wide enough for the zucchini. Slice very thin.
- Lay out 3 slices, overlapping slightly and add a spoonful of the chicken mixture (about 1/4-1/3 cup) at the top. Carefully roll and place into a casserole dish, seam side down. Repeat till finished. (I used two casserole dishes)
- Spoon the green chili/enchilada sauce mixture over the enchiladas and sprinkle with the cheese.
- Bake until cheese is melted, about 20-30 minutes.
- Garnish with fresh cilantro and sour cream. Careful they are very hot because of the water content in the zucchini.
Tater-tot Breakfast Casserole
Tater-tot Breakfast Casserole
I’ve made this recipe twice now and I tweaked it even more from the original recipe from Kraft. Made it better! And sorry, it’s not low-calorie, but come on, its got tater-tots in it! Or as they are sometimes called potato tots, potato puffs, etc. I have used Great Value brand and Aldi’s brand. Both came out amazing! The pictures are from the first time I made it, since I forgot to take pics the second time. It was Super Bowl Monday the 2nd time and it sure hit the spot that morning!
First time I made it I forgot to cover it when I baked it, still came out good but it needs to be covered. Omg, sooooo incredibly delicious! It can definitely be prepared the night before and then baked in the morning. For the sausage I use whatever type of sausage I have in the house. Usually some kind of chicken sausage. I’ve used the italian style and it’s fine. the original recipe also called for 2.5 ounces of bacon! HA! I used a whole pound. Also the original called for a 10.5 ounce can of cream of potato soup. The store was out of it when I went so I used the big “family” size can. I think it’s like 23 ounces. I used it all! Makes it much creamier.
This recipe is so simple to make. You will NOT be disappointed!
1/2 pound cooked ground sausage
4 large eggs, scrambled
1 pound bacon, cooked and crumbled
2 tablespoons finely chopped onion
3 1/2 cups thawed tater tots (any brand will be fine!)
1 family size (23 oz) can cream of potato soup (any brand is fine)
1 tsp red pepper flakes
1 tsp black pepper
1 cup sharp shredded cheddar cheese, divided in half.(use more if you wish!)
Sour cream for top if desired
- Mix all ingredients in a large bowl, except for 1/2 cup of the cheddar cheese.
- Pour into a large casserole dish making sure it’s all distributed evenly.
- Cover and bake for 35 minutes at 350°.
- Sprinkle with remaining cheddar cheese and bake uncovered another 5 minutes, or until cheese is bubbly!
- Serve hot! If you want, add a dollop of sour cream to each serving.
(I am reposting this from a few years ago, still LOVE this fudge!)
I used to make this recipe for fudge quite a bit for the holidays when I worked at WLNY in New York. I remember CJ asking for it quite a bit! It’s simple and pretty fool-proof. I could eat the whole pan if it were left in my vicinity! Fudge is good anytime of year not just at the holidays so make a batch today and take a break from the diet. If you are allergic to nuts, leave them out. Have fun!
3 (6 oz.) packages semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
1½ teaspoons vanilla extract
pinch of salt
1 cup chopped walnuts (or other favorite nut)
1. Line an 8″ square baking pan with waxed paper or aluminum foil.
2. In a heavy two-quart saucepan, combine chocolate chips, condensed milk and salt.
3. Cook over low heat until chips melt. Remove from heat. Stir in nuts and vanilla.
4. Spread mixture evenly into lined pan. Refrigerate for two hours or until firm. Cut into squares and enjoy!
Makes 36 pieces
This is a repost from 5 years ago! Wow time flies! Still loved making these and they were oh so good!!
Popcorn, popcorn, popcorn! I LOVE popcorn. If there was a popcorn diet I’d be on it for sure. The smell of freshly popped buttery goodness has to be the best smell in the world. I can’t walk past a movie theater without taking a huge deep inhaling breath! Aaahhh….The only type of popcorn I don’t usually like is popcorn balls. I don’t know why but for some reason they just don’t appeal to me at all. But these popcorn bars are something entirely different. They have salty peanuts, pretzels chocolate chips and candy! What’s not to like! The candy coated pieces can be in red and green for Christmas! Kids large and small will love them! I know I do!
1 package microwave popcorn, popped (about 9-10 cups)
1 cup salted peanuts
1 cup coarsely crumbled pretzels
1 cup light corn syrup
¼ cup butter or margarine
1 package (11 ounces) butterscotch OR white chocolate chips
1 cup candy coated chocolate pieces (like M&Ms)
1. Spray a large bowl with cooking spray. Add the popcorn, peanuts and pretzels.
2. Cook the corn syrup and butter in a medium saucepan over medium heat. Stirring constantly, bring to a full boil for 1 minute.
3. Remove from the heat and add butterscotch chips, stirring until melted. Pour over popcorn mixture and mix well. Stir in candy coated chocolate pieces.
4. Press into a greased 13×9-inch pan. Cool at least one hour. Cool in the refrigerator also. It makes cutting them into bars much easier. Cut into bars.
Makes about 24 bars
I originally found this recipe in Cooking Light Magazine but it was just for banana pancakes. I kicked it up a few notches and made it mine! They are not your normal run of the mill pancakes, they’re a bit more on the rich and custard side but so good, and filling! Loaded with protein also, and when you add the pumpkin more fiber! Easy to make and super easy to eat! I’m not normally a breakfast person but these pancakes are a hit. You can add other items or topper to them but we just added butter and syrup. I also of course forgot to take pics so these are generic pancakes. Similar to the size of what I made. This recipe made about 10 pancakes.
3 medium ripe bananas (we had so many bananas in the freezer that had just gotten too ripe and they worked perfect in this recipe. Just make sure they’re thawed out before using)
6 tablespoons whole-wheat flour
3 large eggs, lightly beaten
½ cup canned pumpkin
1 tsp pumpkin pie spice
½-¾ cup chopped walnuts
- Mash the bananas with a fork until smooth. Add the pumpkin, flour, pumpkin pie spice and eggs, whisk well.
- Heat a large nonstick skillet over medium-high heat, or an electric skillet. I used a rectangular electric skillet so I could make more at once.
- Spoon/pour batter onto hot skillet into medium size pancakes. Cook 2 minutes or until tops are covered with bubbles and edges are cooked.
- Carefully flip the pancakes and cook another 1-2 minutes until done. They will be a little thicker than normal pancakes and this is fine. They’re kinda like french toast pancakes.
- Serve hot with your favorite topping!