Friday, July 31, 2009

Curry Chicken and Grapes Wraps


4 burrito size tortillas
2 cans chicken breast meat, drained
8 leafs of lettuce, shredded
1 rib of celery, finely chopped
3 green onions, thinly sliced
1/2 lb grapes, halved
1/2 cup cashew pieces
1/2 cup mayonnaise
1 tsp curry powder
1 tsp lemon juice
salt and pepper


In the bottom of a medium size mixing bowl, stir together the mayo, curry powder, lemon juice and salt and pepper to taste. Thinly slice the green onions and add them to the bowl. Finely chop the celery and add it to the bowl too.

Open and drain the chicken and add to the bowl. Slice the grapes in half and stir the entire mixture together.

Using a sharp knife, finely shred the lettuce.

To assemble the wraps, place 1/4 of the chicken mixture down the center of the tortilla. Top with 1/4 of the shredded lettuce. Fold up the ends and roll shut. Slice on an angle down the middle. Repeat for remaining servings.

Serves 4

This stores in the fridge well, so even if you don't need 4 servings for 1 meal, make up the whole recipe and use for lunches later in the week.

To read the story behind this recipe and see what I spent on it, visit my other blog here.

Monday, July 27, 2009

I want to appologize for the lack of new content here. Our air conditioning has been broken for several days and it may be a few more before it is fixed. Because of this, I have been doing very little cooking. So, it may be another day or two before there's a new recipe up here. Thanks for bearing with me.


Wednesday, July 22, 2009

Stuffed Bacon Wrapped Hot Dogs


8 Hot Dogs (I use low fat Hebrew National)
8 slices of Turkey Bacon
1/2 oz cheddar cheese, cut into thin, long sticks
8 Hot Dog Buns (I use wheat)
1/4 cup sauerkraut, drained and chopped
2 green onions, finely chopped
1/4 cup Ketchup
1/4 cup Dijon mustard
1 Tbs vegetable oil


Slice open the hot dogs, down the center, lengthwise, making a deep pocket in each, but not cutting all the way through. Place a strip (or a couple strips if they're short) inside each hot dog.

Wrap a strip of bacon around each stuffed hot dog, securing each end with a toothpick. Make sure it is wrapped tight enough that it will hold in the cheese during cooking.

Heat a large skillet over medium-high heat with vegetable oil. Place the stuffed hot dogs in the pan with the opening of the pocket down. Allow to cook until bacon is dark and crisp (3-4 minutes). Turn to other side (pocket opening up) and cook another 3-4 minutes. A small amount of cheese may ooze out and that's o.k.

While the hot dogs are cooking, mix together the Dijon mustard and the ketchup in a small bowl. Finely chop the green onion and the sauerkraut. Mix together in another small bowl.

Once the hot dogs are done, remove the toothpicks and place them in the buns. Top with the ketchup - mustard mix and the onions and sauerkraut.

Serves 4 - 8, depending on how hungry you are ;o)

To see what I spent on this recipe, visit my other blog here.

Stove Top Corn Bread


1 box Jiffy corn bread mix
1/3 cup milk
1 large egg
1 Tbs butter


Melt butter in a medium non-stick skillet over medium low heat (3 1/2 on my stove).

In a small mixing bowl stir together the corn bread mix, milk and egg. Scrape out of bowl and into the skillet. Cover the skillet with a lid and cook for about 20 minutes. Do not lift the lid while it's cooking - the lid makes a mini oven. Once it's cooked, remove the pan from the heat. Place a plate upside down, over the pan. Invert the pan and the cornbread should come right out on to the plate.

Serves 6

My husband absolutely loves cornbread. And since I really try to not use the oven during the summer, I came up with this recipe so that he can still get his corn bread fix). You can dress this recipe up by adding chopped green onions to the batter or any assortment of spices (chili powder, cumin, paprika, Cayenne powder, chipotle powder etc). My husband happens to be a purist when it comes to his corn bread so I've learned not to mess with it.

Tuesday, July 21, 2009

Cranberry Orange Pork Pasta Salad


1 16oz bottle Balsamic Vinaigrette Salad Dressing (I used Kraft)
1 pound pork tenderloin
1 onion, quartered and thinly sliced
1 cup dried cranberries
2 oranges
2 crowns broccoli
12 oz penne rigate pasta
1 /2 cup chopped walnuts
1 Tbs vegetable oil
Salt and Pepper


Pour 1/2 of the bottle of salad dressing into a small bowl with a lid. Zest the 2 oranges and add the zest to the vinaigrette. Place the pork in the dressing, turning to coat (if it isn't completely submerged). Marinate over night in the refrigerator.

Place a large pot of water over high heat and bring to a boil. Salt the water and drop the pasta. Cook according to package directions until al dente (do not over cook!). Drain, but do not rinse the pasta.

Cut the broccoli crowns into small florets. Steam for 5 minutes.

While the pasta is cooking, pre-heat a large skillet over medium heat with vegetable oil. Quarter and thinly slice the onion and add to the pan. Season with salt and pepper. Saute until lightly caramelized.

While the onions are cooking, remove the pork from the marinade (discard the marinade) and cut into 1/2 inch cubes. Add the pork to the pan with the onions, season with salt and pepper and cook until done (about 5 minutes).

To the bottom of a large mixing bowl, add the rest of the balsamic vinaigrette salad dressing and the juice of both oranges. While the pasta is still warm, add it to the dressing and toss to coat. Stir in the dried cranberries. It will seem like a lot of dressing, but the pasta will absorb it, giving the pasta a lot of great flavor. The dried cranberries will also absorb some of the liquid and will plump up nicely.

When the pork and onions and the broccoli are done, stir them in to the pasta as well.

Cover and refrigerate at least 4 hours before serving. Stir in the walnuts right before serving.

Serves 4 as an entree (It keeps great in the fridge)

To see what I spent on this recipe, visit my other blog here.

Monday, July 20, 2009

Smashed Maple Sweet Potatoes and Bananas


2 large Sweet Potatoes
2 large, very ripe bananas
1/4 cup maple syrup
1 Tbs pumpkin pie spice
1 tsp ground sage
salt and pepper


Peel the sweet potatoes using a vegetable peeler. Quarter lengthwise and thinly slice (remember, the thinner you slice them, the faster they'll cook!). Place in a medium size saucepan and cover with water. Place pan over high heat. Bring to a boil and cook until fork tender, 5-10 minutes (depending on how thin you sliced them). Drain the water and return the potatoes to the pan.

Peel the bananas and add them to the pan of potatoes. Add the maple syrup, pumpkin pie spice, sage and salt and pepper to taste. Mash with a potato masher until it reaches desired consistency

Serves 4

This recipe is perfect to serve with any breakfast meal - it has great breakfast flavor and is a great way to have vegetables along with breakfast food.

Breakfast Pizza


1 refrigerated Pizza Dough
1/4 cup corn meal
3/4 cup Marinara Sauce
8 eggs
1 Tbs Butter
1 Tbs Vegetable Oil
8 oz shredded Mexican blend cheese (I use one with pepper jack)
1 small onion, finely diced
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
1 small jalapeno minced
6 oz Breakfast Sausage links
salt and pepper


Cook Sausage according to package directions. Allow to cool before slicing it into 1/4 inch thick slices.

Pre-heat oven to 425 degrees. Sprinkle a baking sheet with corn meal. Unroll pizza dough onto the pan. Bake for 5-7 minutes - until golden brown all over.

While the pizza dough is baking, pre-heat a large skillet over medium heat with 1 Tbs vegetable oil. Finely chop the onion and add to the pan. Season with salt and pepper. Cook until lightly golden brown, about 5 minutes.

While the onions are cooking, finely chop the bell peppers and mince the jalapeno. Add them to the pan with the onion and season with salt and pepper. Cook for only 1 minute so that the peppers maintain their color. Turn of the heat.

Pre-heat a large skillet over medium heat with 1 Tbs butter. Crack the eggs into a medium size mixing bowl and beat well. Season with salt and pepper. Add them to the pan and cook (scramble) until just set.

To assemble the pizza, spread the marinara sauce onto the pizza dough, scatter the scrambled eggs around, sprinkle with the shredded cheese, scatter the peppers and onions and top with the breakfast sausage slices.

Cook at 425 for about 5 minutes - just until cheese is melted. Slice and serve.

Serves 4

To see what I spent on this recipe, visit my other blog here.

Saturday, July 18, 2009

Bacon, Egg and Tomato Quesadillas with Avocado


2 Tortillas
2 Eggs
3 oz grated cheddar cheese
1 Roma tomato
4 slices bacon (I use Turkey)
cooking spray
1/2 Tbs butter
1 Avocado, smashed
Salt and pepper


Cook bacon in microwave according to package directions until crispy. Break each piece into 2, so that you have 8 small pieces of bacon.

Melt butter in a small skillet over medium heat. Add eggs to the pan. Season with salt and pepper. Cook the eggs medium hard - break the yolks so that they will cook through. Once the eggs are ready to flip, use a spatula to split the whites in half, down the middle of the pan - making 2 semi-circles. Cook on second side until the yolks are set.

While the eggs are cooking, spray a medium size skillet with cooking spray and heat over medium heat. Lay 1 tortilla in the pan and sprinkle with 1 1/2 oz cheese. Cover the pan so that the cheese will melt faster.

While the eggs and cheese are working, slice the tomato into 6 slices. Smash the avocado and season with salt and pepper.

Once the eggs are done and the cheese is melted, assemble to quesadilla: Lay 3 slices of tomato on one half of the tortilla. Lay 4 small slices of bacon on top of the tomatoes. Top with one egg. Fold the tortilla over and press down with the spatula. Remove from pan and serve with avocado.

Heat the 2nd tortilla and cheese in the medium skillet. Once cheese is melted, finish building the 2nd quesadilla.

Serves 2

To see what I spent on this recipe, visit my other blog here

Friday, July 17, 2009

Mango Pork Pizza


1 refrigerated pizza crust
1/4 cup cornmeal
1 cup creamy tomatillo dressing
2 cups shredded sweet pork
10 oz shredded mozzarella cheese
1 mango, diced
1/2 red bell pepper, finely diced
2 green onions, thinly sliced


Pre-heat your oven to 425 degrees. Sprinkle a baking sheet with cornmeal. Roll out pizza dough onto baking sheet. Bake for 5-7 minutes, until golden brown all over.

While the dough is baking, diced the mango and bell pepper. Slice the onions.

When dough is finished baking, remove from oven. Spread the creamy tomatillo dressing over the crust. Sprinkle with the cheese. Then place the pork, mangoes and peppers on the pizza.

Bake at 425 for 5 minutes, until cheese is melted. Remove from oven. Sprinkle with green onions. Slice and serve.

Serves 4

To see what I spent on this recipe, visit my other blog here

You can find more tasty recipes over at Balancing Beauty and Bedlam's Tasty Tuesday Carnival.

Wednesday, July 15, 2009

Sweet Pork Salad with Creamy Tomatillo Dressing


6 Tortillas (I use whole wheat)
6 oz shredded Mexican blend cheese (I use one with pepper jack)
Sweet Pork
1 15oz can Black Beans, drained and rinsed
3 hearts of romaine, shredded
Creamy Tomatillo Dressing
2 Avocados, smashed
2 tsp lime juice
salt and pepper
1/2 cup pico de gallo (I used fresh salsa instead)
crushed tortilla chips (I use the remnants left at the bottom of the bag)
Cilantro leaves to garnish


Prepare all of the components of the salad: shred the lettuce; mash the avocado with salt, pepper and lime juice; drain and rinse the beans.

Place a medium skillet over medium low heat. Place a tortilla in the skillet and sprinkle with 1 oz of shredded cheddar cheese. Place a lid on the pan and allow the cheese to melt. Once the cheese is melted, move the tortilla from the pan to a plate. Repeat for the remaining tortillas.

To assemble the salad, place 1/4 of a cup of black beans on the tortilla, 1 cup sweet pork, a large handful of lettuce (about 1/6 of it), drizzle with 1/4 cup creamy tomatillo dressing, dollop of avocado, dollop of pico de gallo, crushed tortilla chips and a few cilantro leaves. Repeat for the rest of the servings.

Serves 6

Even if you don't need 6 servings, you can make up the whole batch of the sweet pork and creamy tomatillo dressing. Both are delicious and work great in other recipes or as nacho toppings. Or use the leftovers to make this pizza (that's what I did!)

To find out what I spent on this recipe, visit my other blog here.

You can find other great salad recipes over at Life As MOM's Ultimate Recipe Swap

Creamy Tomatillo Dressing


1 Packet Hidden Valley Buttermilk Ranch dressing mix
1 cup mayonnaise
1/4 cup Salsa Verde
1 bunch cilantro, tops only (tear off)
2 garlic cloves, smashed
1 tsp lime juice
1 small jalapeno, seeded


Place all ingredients in a blender and mix well. Refrigerate at least 1 hour before serving.

Sweet Pork


2 cups Pace Salsa
1 cup Brown Sugar
1 cup Dr. Pepper
2 lbs Pork Sirloin Tenderloin or center cut pork loin
salt and pepper


Cut the pork into large chunks and place in a crock pot. Fill it half way up with water. Season with salt and pepper. Cook on low 5-7 hours, or high for 3-4. Drain off water. Shred the pork and pull off excess fat. Put salsa, Dr Pepper and brown sugar in a blender. Blend well. Pour into a small saucepan and simmer for 10 minutes, until slightly reduced and thickened. Pour over shredded pork and cook in crock pot for 3 more hours on low.

Sunday, July 12, 2009

Tuna Bacon Ranch Sandwich


4 slices bread
1 can tuna, drained
3 Tbs Ranch Dressing
2 Tbs sweet pickle relish
3 strips bacon (I used turkey)
1 Roma tomato, sliced
2 leafs lettuce (the picture shows shredded lettuce because I had some left over)
salt and pepper


Cook the bacon in the microwave until crisp. Allow to cool. Crumble.

Toast the bread

Combine the tuna fish, ranch dressing, relish, crumbled bacon, salt and pepper in a small bowl. Divide the tuna between the 2 sandwiches, top with lettuce and tomato

Serves 2

Saturday, July 11, 2009

Egg Nog French Toast


1 loaf of bread (I used wheat)
5 large eggs
1/2 cup milk
1 1/2 tsp vanilla extract, divided
1 1/2 tsp rum extract, divided
1/2 tsp salt
1 1/2 tsp ground nutmeg
1/2 cup maple syrup


Pre-heat a griddle to 350 degrees (or over medium heat, if on the stove top).

In a wide bowl beat together the eggs, milk and salt until completely blended. Beat in 1 tsp vanilla extract, 1 tsp rum extract and 1 tsp nutmeg.
Once griddle is warm, dip bread into egg mixture, turning and coating completely. Place on griddle and repeat for remaining slices of bread. Cook until golden brown (4-5 minutes) then flip and finish cooking. Remove from griddle. Repeat as many times as necessary to finish cooking the loaf of bread (depends on your griddle size).

While the french toast is cooking, place syrup in a small saucepan. Stir in 1/2 tsp nutmeg. Heat over medium-low heat for 5 minutes. Remove from heat, stir in 1/2 tsp vanilla extract and 1/2 tsp rum extract. Serve over french toast

Serves 8 (about 16 slices total, 2 slices each)

We make this whole batch because there is nothing my husband loves more than breakfast food that he can snack on at all hours of the day.

Thursday, July 9, 2009

Mango Peach Quesadillas


12 flour tortillas (I use whole grain)
1 15oz can black beans, drained and rinsed
1 cup Mango Peach Salsa (I use Chachies brand)
8oz Shredded Mexican blend cheese (I use one with pepper jack)
Cooking Spray
Sour Cream


Place the beans, salsa and cheese into the food processor. Pulse until mostly smooth.

Pre-heat a medium skillet over medium, medium-low heat. Spray the pan with cooking spray. Lay a tortilla in the pan. Spoon 1/3 cup of the filling onto one side of the tortilla, spread to edge. Cover pan with lid. Cook until tortilla is browned and cheese is melted. Fold the tortilla in half and remove from pan. Repeat for remaining tortillas.

Allow to sit at room temperature for 5 minutes before slicing and serving -this will allow the cheese to set and make it less messy to eat. Serve with sour cream.

Makes 12 "pocket" quesadillas - serves 6 as an entree, 12 as an appetizer (1 per person)

Note: Even if you don't need to make this many quesadillas for 1 meal, you can still make up the whole mix, and store it in the refrigerator to use for lunches and snacks throughout the week)

To see what I spent on this recipe, visit my other blog here.

Wednesday, July 8, 2009

BBQ Chicken Salad


2 Boneless Skinless Chicken Breasts, thinly sliced
2 cups (16oz) BBQ Sauce
1 15 oz can Black Beans, drained and rinsed
3 hearts of romaine lettuce, shredded
2 Roma Tomatoes, seeded and chopped
2 Avocados, sliced
4 oz shredded Cheddar Cheese
1/2 cup (approx) Ranch Dressing
2.8 oz can French Fried Onions
1 Tbs vegetable Oil


Add 1 cup BBQ sauce to the bottom of a small mixing bowl. Thinly slice the chicken breasts and add to the BBQ sauce. Toss to coat. Marinate overnight in the refrigerator. (If you don't have time to do this, you can just cook the chicken and coat in the sauce - it will still be tasty)

Pre-heat a large skillet over medium heat with the vegetable oil. Remove the chicken from the BBQ sauce marinade and add it to the pan and cook until done (about 5 minutes). Once the chicken is done, turn off the heat and stir in the remaining cup of BBQ sauce. The chicken will be very saucy - this is what you want, it becomes part of the dressing for the salad.

While the chicken is cooking, shred the lettuce using a sharp knife. Wash and dry (I use a salad spinner). Seed and chop the tomatoes. Pit and slice the avocado.

Once the chicken is done you can assemble the salad. Place 1/4 of the lettuce on a plate. Drizzle with 3 Tablespoons Ranch Dressing. Place 1/4 of the chicken strips, avocado slices (1/2 of an avocado), chopped tomato (1/2 of a tomato) and 1/4 of the black beans on the lettuce. Sprinkle with 1 oz cheddar cheese and 1/4 of the french fried onions. Repeat for the remaining servings.

Serves 4 (as an entree)

Serving suggestion: Serve with warm stove top cornbread with butter and honey (yum!)

To see what I spent on this recipe, visit my other blog here.

Check out more chicken recipes over at Life as MOM's Ultimate Recipe Swap

Tuesday, July 7, 2009

Asparagus and Herbed Chicken Pasta


2 Boneless, Skinless Chicken Breasts, cut into thin strips
1 lb spaghetti (I use whole grain)
1 bundle asparagus
2 packages Weber White Wine and Herbs marinade mix
20 - 30 cherries, pitted and quartered (5 per serving)
1/4 cup water
2 Tbs Olive oil


Place 1 packet of the marinade mix into a small mixing bowl. Stir in water and olive oil. Place sliced chicken breasts into marinade and toss to coat. Allow to sit for 1 hour in refrigerator.

Place a large pot of water over high heat and bring to a boil. Salt the water. Drop the pasta and cook according to package directions (do not over cook!)

Place a large skillet over medium heat. Add chicken and marinade to pan and cook until chicken is done (about 5 minutes).

While chicken and pasta is cooking, pit and chop the cherries and cut the asparagus - cut each spear into thirds on a heavy angle. Add the asparagus to the pasta water during the last minute of cooking (allow to cook for 1 minute).

When pasta is done, reserve 1 cup of the cooking liquid before draining. Drain the pasta and asparagus. Add the cooking liquid back into the pot. Stir in the 2nd marinade packet until dissolved. Add the asparagus and pasta back to the pot and toss until all the liquid is absorbed. Stir in the chicken strips. Portion onto plates and garnish with cherries.

Serves 4-6

To see what I spent on this recipe, visit my other blog here.

See more tasty recipes over at Balancing Beauty and Bedlam's Tasty Tuesday carnival

Strawberry Cream Cheese Turkey Sandwich


2 slices of bread
3 oz deli sliced turkey breast (I used black peppercorn turkey)
1 leaf of lettuce
2 oz strawberry cream cheese
1/3 granny smith apple, sliced


Toast bread. While bread is toasting, slice the apple. Once bread is toasted, spread 1 oz of strawberry cream cheese on each slice of bread. Lay apple slices on one side of the sandwich. Pile on the turkey and top with the lettuce.

Serves 1

To see what I spent on this recipe, visit my other blog here.

Wednesday, July 1, 2009

Sun Dried Tomato Pasta Salad


1 lb penne rigate pasta (I used whole grain)
1 16oz bottle Sun Dried Tomato Vinaigrette Salad Dressing (Kraft)
3.5 oz package Sun Dried Tomatoes, julienne cut
2 crowns broccoli
4 oz sliced salami or pepperoni
1 large onion, finely diced
1/4 cup balsamic vinegar
salt and pepper
3 Tbs Olive oil


Pre-heat a large skillet over medium heat with 1 Tbs olive oil. Finely chop the onion and add to the pan. Season with salt and pepper. Saute until lightly browned, about 5 minutes. Lower heat to medium-low and continue to cook until caramelized, about 20 minutes. Once onions are caramelized, pour in the balsamic vinegar. Allow the vinegar to reduce down so that it is a thick glaze on the onions.

While the onions are cooking, pre-heat your oven to 400 degrees. Wash and trim the broccoli crowns into small florets. Toss them with 2 Tbs olive oil, salt and pepper. Spread them out on a sheet pan, making sure they touch as little as possible. Roast for about 10 minutes, until slightly browned. Remove from oven.

While the broccoli is roasting, fill a large pot with water and set over high heat. Once water is boiling, salt it and drop the pasta. Cook pasta according to package directions. Do not over cook.

While the broccoli, onions and pasta are cooking, prepare the rest of the salad. Empty the bottle of salad dressing into a large mixing bowl. Add the sun dried tomatoes to the bowl (if you can't find pre-cut julienne ones, thinly slice them). Thinly slice the salami and add it to the bowl as well.

When the pasta is done, drain it and add it to the bowl. Toss well - the pasta should be evenly coated with the dressing. When the broccoli and onions are done, add them as well. Toss all the ingredients together. Chill at least 2 hours before serving (I make it in the morning for dinner that evening)

Serves 6 as an entree, 12 as a side dish

To see what I spent on this recipe, visit my other blog here.