Slow Cooker Red Wine Braised Short Ribs {6 WW+ Dinner}

On the last visit to Costco  we left with some boneless short ribs in our cart. I have no idea how they got there but knew I had to find a recipe to cook them up. My husband went in search of the perfect recipe and found a great one in our America's Test Kitchen cookbook. He kept mentioning it and finally I was ready to try it out. Too bad I didn't fully read the recipe before commiting to making it. I would have found out that we needed bone-in ribs, not boneless. And I forgot to cut the ribs smaller. And had no celery or carrots on hand. Oy!

In the end, with all odds against me, I was happy with what the end results was. The meat was tender, had amazing flavor, and was the perfect portion. I served the ribs over brown rice and included the veggies with the sauce instead of discarding them because they tasted delicious. But if you try the original recipe with carrots and celery you might want to discard and serve with your favorite steamed or roasted veggie (or a great salad!).

Inspiration: America's Test Kitchen via The Little Kitchen

Slow Cooker Red Wine Braised Short Ribs

• 2 pounds boneless short ribs, cut into 3" pieces
• Salt and pepper
• 1 tablespoons vegetable oil
• 1 onions, chopped medium
• 1 zucchini, chopped medium
• 1 clove garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 1 cup dry red wine
• 1 tablespoon balsamic vinegar
• 1 cup low-sodium chicken broth
• 2 bay leaves

Dry short ribs with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12‑inch skillet over medium-high heat until just smoking. Brown short ribs well on all sides, 7 to 10 minutes; transfer to slow cooker.

Add onions, zucchini, garlic, , tomato paste, and thyme to fat in skillet and cook over medium-high heat until onions are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in wine and vinegar, scraping up any browned bits and smoothing out any lumps. Bring to simmer and cook until reduced to 1 cup, about 5 minutes; transfer to slow cooker.

Stir broth and bay leaves into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.

Transfer short ribs to serving platter and tent loosely with aluminum foil. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Strain braising liquid, discarding solids, and season with salt and pepper to taste. Stir in parsley. Spoon 1 cup sauce over short ribs and serve with remaining sauce.

Serves 8 | 6 WW+ Points

Meatball Subs {9 WW+ Dinner}

A few months back I made a tasty meatloaf parmesan dish. After I made the patties for our dinner for two I formed the rest of the meat mixture into meatballs to be used later. These meatballs became the perfect star to this sub. The sub was tasty, filling and pleasant to look at. And I loved not feeling guilty about eating so much bread since I removed a bit of the inner part to make room for the meatballs and sauce.

The size of this meatball sub was a bit hard to wrap my hands around. I had to smoosh it a little bit to fit it into my mouth. When you have to smoosh a sandwich you know it's going to be good and fill you up! I froze extra meatballs and grabbed them out of the freezer as needed when I wanted my meatball sub fix. Definitely a great way to have an easy meal for later on in the week when it gets busier!

Inspired by my Italian Meatloaf Parmesan

Italian Meatball Subs

• 18 Italian Meatballs (without the cheese)
• 2 small baguettes of french bread, some of the insides removed
• 1 1/2 cups marinara sauce, store bought or homemade
• 6 slices provalone cheese, cut in 1/2

Slightly toast the french rolls in a toaster oven. Place two pieces of cheese (one whole slice) on one side of the roll and broil until just melted.

Add 1/4 cup of marinara sauce to each roll, either on top of the cheese or on the other piece of bread, and top with three meatballs. Close the sandwich up and enjoy!

For toddlers, just cut the sandwich into thirds so they can fit it in their hands and mouth easier. I know this made it much more easy for my son to eat. 

Serves 6 | 9 WW+ Points

Italian Meatloaf Parmesan {7 WW+ Dinner}

I had exhausted all of my ground turkey and ground beef recipes and needed something that was different but would satisfy me and the husband. So I went to a blog that I knew wouldn't disappoint. Joelen always has the best spins on recipes. I knew if I tried something from her that I could please everyone in the family. And I was right!

This dish was great! Perfect and flavorful. I may just use this for our new meatball recipe. Plus I can double it up and freeze left over meatballs for future meals! I love being able to do that. Makes dinnertime that much easier with options in the freezer. If you have some ground turkey or ground beef in the fridge or freezer ready to use then try this one out!
 
Inspired by What's Cookin', Chicago? 
Originally from Michael Chiarello

 

Italian Meatloaf Parmigiana

• 1 tablespoon extra-virgin olive oil
• 1 red pepper, seeded, diced
• 1/2 onion, diced
• 2 teaspoons (about 3 cloves) chopped garlic
• 1 pound 93% lean ground turkey
• 1 egg
• 1/2 cup seasoned bread crumbs
• 1 cup grated Parmesan
• 1 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1 tablespoons dried basil
• 1 tablespoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups marinara sauce (jarred or homemade); divided
• 1/2 cup part skim shredded mozzarella cheese
• 1/2 cup fat free shredded mozzarella cheese

Preheat oven to 350 degrees F. Heat olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.

When the peppers and onions are cool, combine all of the remaining ingredients together except for the marinara and shredded cheese.

Form 6 large patties* from the meat mixture and place on a lightly greased baking sheet. Top with 1 cup of the marinara making sure to spread evenly over the top. Bake for approximately 25 to 30 minutes to ensure it's cooked through.

Remove from the oven and top with shredded cheese; return to oven for 5 minutes to allow cheese to melt. Remove from oven and let rest for 5 minutes.

Toss your favorite pasta with the reserved sauce. Serve meatloaf on top of the pasta.

Serves 6 | 7 WW+ Points (not including pasta)

* You can also form 12-18 meatballs instead of patties if you want a smaller portion of meat. I formed 2 patties and made the rest of the meat mixture into meatballs to use later. Worked out perfectly for lunches the next day.

Meatballs and Polenta {10 WW+ Dinner}

Wow. I haven't had as tasty a dinner as last night's in a LONG time. Well, at least one that I made. This meal just hit the spot. Definitely a comfort food meal that's perfect for any time of year. The flavors really melded together and the richness of the meat and polenta was spot on. I've only ever tried the already cooked polenta in the log looking thing. And it just wasn't my cup of tea. Joseph didn't much care for it either. But this meal? Yeah, it was perfect.

I did vary a lot from the original recipe. I don't know what overcame me but as I was looking at the original ingredients I knew I could "one up" myself and make a fabulous meatball. And I did. These were tasty and flavorful. I even froze two thirds of the baked batch to use for future meals. I love making extras to use in the future!

Just serve with your favorite veggies, or a large salad, for a completely balanced meal. 

Inspiration: Two Pink Hippos

Meatballs and Polenta

• 1 pound 99% fat-free raw ground turkey breast
• 1 pound 85% lean/15% fat raw ground beef
• 1 egg
• 1/3 cup seasoned bread crumbs
• 1/2 cup fresh parsley, diced
• 1 teaspoon fennel seed
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 2 teaspoon onion powder
• 2 teaspoon garlic powder
• 1 tablespoon Italian seasoning
• 
  
• 15 oz canned tomatoes
• 1/2 cup onion, diced
• 1 garlic clove, minced
• 1 tablespoon basil, minced
• 1 teaspoon crushed red pepper flakes
• 
  
• 1/2 cup pre-cooked polenta, dry
• 2 cups fat-free chicken broth
• 1/2 oz mozzarella, shredded, fat free
• 1/2 oz part-skim mozzarella cheese
• 2 teaspoon regular butter

Preheat oven to 450 degrees.

Combine the beef, turkey, egg, bread crumbs, worcestershire sauce, and herbs & spices in a bowl.

Use your hands to mix the ingredients together. Form meatballs about 2" diameter and place them on a baking pan. (I weighed each meatball at 2 oz and got 19 meatballs.) Bake for 25 minutes.

While the meatballs are baking, dice your onion and mice the garlic and basil. Saute the onion & garlic until onions are translucent, about 3 minutes. Add in the tomatoes and basil. Let simmer.

After meatballs are done bake, transfer from the oven to the sauce. Cook for another 10-20 minutes, turning the meatballs occasionally so all meatballs are coated with sauce.

Place chicken broth in a medium pot. Set to medium high and bring to a boil. Once boiling whisk in the polenta. Continue to wisk for 3 minutes or until thick. Add cheese and salt, to taste, and continue to whisk until the cheese has melted and is combined with the polenta. Remove from heat and divide in half on two plates.

Serve meatballs over polenta. Top with a little chopped parsley and grated Parmesan if desired.

1 2oz meatball = 1 serving
1/2 polenta (roughly 1 cup) = 1 serving

2 Servings | 10 WW+ Points

Country Fried Steak with Gravy {7 WW+ Dinner}

I've finally found a dish I haven't really enjoyed since starting this most recent weight watchers journey. I'll probably try and re-work the country friend steak recipe I've already used to make it more points friendly instead of using this one again. But it was tasty enough to finish the whole meal. I'll give it that much. It just didn't have enough "yum" for me if you know what I mean... and if you don't, sorry.

Inspiration: LaLoosh

Country Fried Steak

• 1 pound cube steak, trimmed and cut into 4 portions
• 1/4 cup all-purpose flour
• 1/4 cup White Whole Wheat Flour
• 1/4 cup Kashi Go Lean Crunch Cereal, processed finely in food processor
• 1 1/4 cups fat-free beef broth
• 1/4 cup low fat buttermilk
• 1 tablespoon water
• 2 egg white, lightly whisked
• 1/4 cup cornstarch
• 1 teaspoon table salt
• 1 teaspoon black pepper
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garlic powder

Preheat oven to 350F. Coat a baking sheet with cooking spray.

Place all-purpose flour on a large plate. Place egg whites in a shallow dish. Whisk Fiber One breadcrumbs, whole-wheat flour, the 1/4 cup cornstarch, garlic and paprika in another shallow dish. Season both sides of steak with 1/2 teaspoon each salt and pepper. Dredge the steak in the flour, shaking off excess; dip in the egg whites, then dredge in the Fiber One/flour mixture.

Spray a large nonstick skillet with nonfat cooking spray, and heat over medium-high heat. Reduce heat to medium and add 2 pieces of the steak; cook until browned on both sides, turning once, 3 to 5 minutes total. Transfer the steak to the prepared baking sheet and repeat with the remaining pieces of steak. Transfer the baking sheet to the oven and bake until cooked through, about 10 minutes.

Meanwhile, add broth to the pan and boil over medium-high heat, stirring occasionally, until reduced to about 1 cup, approx 3 to 5 minutes. Whisk water and the remaining 1 tablespoon cornstarch until smooth. Remove the pan from the heat and stir in the left over Fiber One/flour mixture. Return to the heat and cook, stirring, until thickened, 1 to 2 minutes. Stir in buttermilk; season with the remaining salt and pepper. Serve the steak topped with the gravy.

Serves 4 | 7 WW+ Points

Skinny Sloppy Joes {5 WW+ Dinner}

I think I've said it before but I love Gina's Skinny Recipes. She is such an inspiration for taking a normal, full fat recipe and making it work for the Weight Watchers lifestyle. Plus everything I've tried from her blog always tastes super good.

I did tweak the recipe a bit as I only had certain things on hand but I still think that this tasted fabulous. And you definitely couldn't tell there were so many veggies in here. My husband may have but he couldn't identify more than onions when I asked him to tell me what veggies he was eating. I served this with a nice green salad and low fat balsamic. But it'd also be perfect mixed with quinoa or brown rice!

Inspiration: Skinny Taste

Skinny Sloppy Joes

• 1 pound 85/15 organic ground beef sirloin
• 1 tablespoon Mrs Dash garlic & herb
• 1 cup baby carrots, minced
• 1/2 medium onion, minced
• 2 cloves garlic, minced
• 3/4 cup Trader Joe's fire roasted peppers & onions, minced
• 4 oz sliced crimini mushrooms, minced
• 1 tablespoon red wine vinegar
• 1/2 tablespoon Worcestershire sauce
• 2 cups tomato sauce
• 2 tablespoons tomato paste
• salt & pepper to taste
• Bun or bread of your choice (not included in WW+ calculation)

Dice all of the vegetables really fine (Gina suggests using a food processor or blender but I just minced them up and sauteed really well).

Heat a large skillet over medium high heat. Add the meat to the pan and break it up as it cooks. Season with seasoning and cook the meat until it browns, then add onion, garlic, carrots, mushrooms and red peppers to the skillet.

Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 5 more minutes. Add tomato sauce and paste to pan, stir to combine. Cover and reduce heat to simmer and cook an additional 5 minutes. Add salt and pepper to taste if needed.

Using a measuring cup, pile 1/2 cup of sloppy meat onto toasted buns.

Serves 7 | 5 WW+ Points

Crock Pot 3 Bean Chili {5 WW+ Points Dinner}

I needed a good recipe for tonight's super bowl dinner and knew the perfect place to go would be to Gina's Skinny Recipes. I always see such great meals posted on her blog and knew this would be a perfect meal for after the game.

Since I only had ground beef on hand instead of ground turkey I made due with what I had. I also added a few more spices to it to make it my own. Next time I plan on adding a few more veggies as well. Some squash maybe. And I don't know about you but I LOVE chili over broccoli. Sooo good!

And I had to add that my husband changed the first ingredient to read "buffalo" when I left the computer so now I know to ALWAY double check the ingredients in my recipes in case he's made any changes to anything. He thinks he's so sly...

Inspiration: Gina's Skinny Recipes

Crock Pot 3 Bean Chili 

• 1 lb ground beef, extra lean
• 1 small onion, chopped
• 1/2 green bell pepper, chopped
• 1 28 ounce can diced tomatoes
• 1 16 ounce can tomato sauce
• 1 4.5 ounce can chopped chilies, drained
• 1 15 ounce can chickpeas, undrained
• 1 15.5 ounce can pinto beans, undrained
• 1 15.5 ounce can kidney beans, undrained
• 1 tablelspoon chili powder
• 2 tablespoons ranch dressing mix
• 1 teaspoon red cayenne pepper

Brown beef, bell pepper and onion in a medium skillet over medium high heat until cooked through. Sprinkle with seasonings as they are cooking.

Drain any fat remaining and transfer to crock pot. Add the beans, chilies, chickpeas, tomatoes & tomato sauce. Mix well. Salt and pepper to taste.

Cook on low 8-10 hours.

Garnish with your favorite chili toppings and enjoy! I personally prefer some low-fat cheddar. YUM!

Serves 12 | 5 WW+ Points

Easy Peasy Lasagna

I've been pretty lax about trying new recipes lately. I think it's because I am craving all the comforts of my tried and true dishes. Or maybe it's because I've become a bit lazy when it comes to creativity in the kitchen. Either way I came out of my funk for a bit to try this dish passed on by a friend.

The original recipe did not call for any pasta as it is meant to be a low-carb dish but if you know me... you know I LOVE carbs. So I couldn't help but add some pasta to the mix to add a bit more. And I think Joseph would have looked at me funny if I served him just the meat and cheese portion.

I want to play around with the spices a bit more on this dish and maybe add some pancetta. But other than a few changes I was really digging how it turned out. Next time I may add the noodles into the layers and bake it all together as well to let the flavors meld together in the oven.

Source: Kendra Maurer

Deconstructed Lasagna  

• 1 pound ground beef
• 1/2 onion, chopped
• 2 cloves garlic
• 1/2 cup spaghetti sauce
• 8 ounces cream cheese
• 1 egg
• 1/8 teaspoon pepper
• 5 ounces frozen chopped spinach, thawed and drained
• 8 ounces mozzarella cheese, shredded
• 2 tablespoons freshly grated parmesan cheese
• 1 bag noodle of your choice (or go noodle-less for a low carb meal)

Brown the hamburger with the onion and garlic; drain off the fat. Mix in the spaghetti sauce; season with salt and pepper to taste and heat until bubbly.

Meanwhile, soften the cream cheese in a medium-size microwaveable bowl for about 40-60 seconds. Stir until creamy; beat in the egg and pepper with a spoon until well mixed. Blend in the spinach.

Spread half of the meat mixture evenly in the bottom of a greased, 8 x 8" glass baking pan. Spread the spinach mixture over the meat; top with the mozzarella, then the rest of the meat.

It may not completely cover the top, but that's ok. Sprinkle with the parmesan cheese. Bake at 350º about 30 minutes until hot and bubbly.  Let stand 3 minutes before serving.

Cool and Refreshing

As soon as I saw this pop into my google reader over a year ago I knew it'd be good. I just never got the chance to fix it. Well I was searching for recipes to make this week and this one popped up again so I knew I couldn't put it off any longer.

This was an awesome dinner. I haven't really been cooking new meals lately so it's been a nice change to have something refreshing and different for dinner. The cool and spicy balance to this whole meal was great. Starting with the meat. The cumin spiced things up while the paprika sweetened/cooled things down. Than we had the heat from the pita/meat/cheese melt topped with the coolness of lettuce, tomatoes and cilantro cream. And who knew such a simple mix of cilantro and sour cream could make such a yummy drizzly dressing? YUM!

Source: Adapted from Joelen's Culinary Adventures



Mexican Steak "Pitzas" with Cilantro Cream

• 1 lb beef flank steak, finely chopped
• 1/2 large onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon southwest seasoning
• 1 teaspoon cumin
• 1 teaspoon paprika
• salt & pepper to taste
• 1/2 tablespoon canola oil for cooking
• 4 gyro pitas
• 1/2 cup shredded mexican blend cheese
• 1/2 finely diced tomatoes
• 1 cup shredded lettuce
• 2 tablespoons finely chopped fresh cilantro
• 1/4 cup low fat sour cream
• 2-3 tablespoons water

Preheat oven to 375 degrees. In a skillet over medium high heat, add the cooking oil, onions and garlic; saute until softened. Add the beef and seasonings and cook until browned.

Meanwhile, place your gyro pitas on a parchment lined baking sheet and bake in the preheated oven for 5 minutes to soften the pitas. Remove the pitas from the oven and set aside.

When the beef has cooked thoroughly, carefully spoon the beef over the warmed pitas to cover completely.

Top the beef with the shredded cheese and bake in the oven for 5-10 minutes until cheese has melted.

While the pitas are baking, prepare the cilantro cream by combining the cilantro, sour cream and water. Season with salt & pepper to taste.

When the pitas are done baking, remove from the oven and top with the cilantro cream and chopped tomatoes & lettuce; serve.

WW - 7pts per pitza (serve with roasted zucchini and carrots and you will definitely be full!)

What to do with ground beef?

This recipe was easy to make, made my tummy happy and satisfied my husband. It's the all around perfect meal to use up that extra ground beef in your freezer! And an added bonus is that it's ready in less than 30 minutes. No, seriously, it is. You gotta try this if you like a good salisbury steak or meatloaf!

Source: Sweet Tea in Texas



Salisbury Steak

• 1 (10.5 ounce) can condensed French onion soup
• 1 1/2 pounds ground beef
• 1/2 cup dry bread crumbs (I used panko)
  
• 1 egg
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon all-purpose flour
• 1/4 cup ketchup
• 1/4 cup water
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon mustard powder (I just used 1 tablespoon mustard)
  

In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.

In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.

In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

Spicy Southwest

Let me preface this post by saying yes, I know what this looks like. But it was sooo darn good! And I didn't even follow a recipe. I can honestly say that this is a genuine, one of a kind recipe from me. And there are so many alternatives that I'm thinking about for the next time I make them.

All of the ingredients except for the avocado are ingredients that are always in my fridge or pantry. So this is a meal I can make again and again without having to worry about having all of the ingredients.

Next time I want to try topping them with enchilada sauce and setting out dippers for them... sour cream, salsa & guac. And maybe topping them with pepper jack instead. YUM!

Source: my head



Southwest Meatloaf Muffins

• 1 pound ground beef
• 1 can diced tomatoes with chiles (I used Rotel)
• 1 can corn
• 2 tablespoons Worcestershire sauce
• 1 egg
• 1/4-1/2 cup breadcrumbs (I used panko)
• Chili powder
• Cumin
• Red cayenne pepper
• Onion powder
  
• Salt and Pepper to taste
• Provolone cheese
• Avocado (optional)
  

Preheat oven to 350 degrees. Mix all ingredients together well. Using a 1/3 cup measuring cup scoop out some mixture and fill a muffin pan.

Bake for 20 minutes. Pop meatloaf muffins out of tin and place in baking dish. Top with cheese and cook for another 5-10 minutes or until cheese is bubbling.

Allow to cool and serve with avocado. The avocado sort of cools off the spiciness if you use a lot of chili powder & cayenne pepper.

Joseph always picks the messy dinners...

So my husband went shopping with me two weekends and he wanted to make a few meals since we decided he had to start helping in the kitchens some nights so we can both spend time with E before he goes to bed. Joseph is very by the book when it comes to following recipes. No substitutions and measuring is always exact. And he doesn't pick any "easy" recipes perse. So his night to cook was last Friday. We got busy and ended up just eating hot dogs because we didn't really want to deal with dinner.

So yesterday I asked him what he was planning to make on Friday so I could just make it on Monday night. He said he printed the recipe and it's on the computer desk. I went to go look... Alton Brown's chicken fried steak. Yeah, messy :) and highly caloric.

This recipe was worth it. I think I might play with the gravy a bit to see if I can get a little more flavor in there but other than that it was a good meal.

Source: Alton Brown



Chicken Fried Steak

• 2 pounds beef bottom round, trimmed of excess fat
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup all-purpose flour
• 3 whole eggs, beaten
• 1/4 cup vegetable oil
• 2 cups chicken broth
• 1/2 cup whole milk (we used 1/4 cup 1% milk & 1/4 heavy whipping cream)
• 1/2 teaspoon fresh thyme leaves

Preheat oven to 250 degrees F.

Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.

Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.

Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

This is how E plays while we prep dinner :)

Tacos + Pasta = YUM!

When at the grocery store this weekend I was thinking "easy" for meals for the week. It's been pretty crazy in our home and sometimes we break down and just bring something home (i.e. fast food) instead of making a meal at home. And this is really cutting into our budget.

So I have been trying to stick with cooking at least 6 dinners at home. So far so good! And each meal I've been able to set aside a part of the meal (like cooked ground beef/1/2 can of kidney beans) to use in other meals for the week.

Now this meal was super easy (under 30 minutes!) and super tasty. The spices and chiles gave it a bit of a kick which I appreciate and the creaminess of the cheese just hit the spot. I'll definitely be improving this dish to put it in our rotation (I'm thinking maybe a touch of enchilada sauce... perhaps some sliced olives?).

Source: Inspired by Mary Ellen's Cooking Creations



Taco Pasta

• 1/2 lb ground beef
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp red cayenne pepper
• 1 tsp chili powder
• 1/2 tsp cumin
• 1 can Rotel diced tomatoes with chiles
• 1/2 can kidney beans
• 1 cup cheddar cheese
• 1 1/2 cups rotini pasta

Place pot of water on stove to boil. Start browning meat and add spices in. Cook meat until almost done and add tomatoes and kidney beans.

Cook pasta & drain. Add meat mixture and cheese. Mix well and serve!

Serves 6 | 6 WW Points

Another Stab at French Dips

And this time with a picture! No changes to the original recipe we tried except we used provolone cheese instead of mozzarella :)



Original recipe here

Dinners in the Freezer!

Yesterday was definitely a success! We got so much accomplished and I feel like I can relax now knowing that we won't be living off of boxed mac and cheese for the next month :) I stuck to my list as much as I could. I didn't get a shot of all of the meals so I'll share the other recipes with you as we start to heat and eat.


Turkey Chili | Recipe adapted from The Bobby Pin

• 1 lb ground turkey
• 1 30oz can kidney beans (I used a 15 oz can)
• 1 15oz can tomato sauce
• 1 15oz can chopped tomatoes
• 1 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp paprika
• 1 packet chili seasoning
• 1/2 onion, chopped & sautéed
• 1/2 bell pepper, chopped & sautéed
• 1 clove garlic, chopped & sautéed

Add 1 tbsp olive oil to a pan and saute onions, bell pepper & garlic until onions are translucent. Add a pound of ground turkey and brown. Add in a 30 oz can of kidney beans. Add 1 15 oz. can of tomato sauce and 1 15 oz. can of chopped tomatoes.

Add chili powder, cumin, paprika and Lawry's chili seasoning. Let simmer for 20 minutes. Allow to cool a bit before placing in a freezer safe dish.

When ready to eat, put dish in fridge in the morning and than by night time it should be thawed enough to either put on the stove to heat up or to spoon into individual dishes and cover with cornbread mix for a chili pot pie (this is what I plan to do!) YUM!

Thanks, Natalie, for the great recipe. Miranda and I tried the chili yesterday and it was sooo good. Perfect for the rainy day we had. I always add shredded cheese and broccoli to my chili because you can't have enough fiber in your diet :) And adding more vegetables just makes me feel better.


Broccoli & Cheddar Stuffed Chicken Breast | Recipe courtesy of my head

• 1/2 cup shredded cheddar
• 1 cup broccoli florets, chopped
• 2-4 chicken breasts, flattened
• Salt & pepper

Add cheddar and broccoli to one side of flattened chicken breast. Fold over breast and use toothpick to hold the ends together. Salt and pepper each side and slide chicken breast in vacuum bag. Vacuum pack the chicken and throw in the freezer until you want to use.

When you're ready to use it throw it in the fridge the morning of. At night open the bag, place chicken on an oven safe dish or sheet sprayed with non-stick and bake for 25-30 minutes or until chicken is done. If you want you can add some shredded cheese to the chicken for the last 5-10 minutes of cooking for more cheesy goodness.


Chipotle Rub Pork Chops | Recipe courtesy of McCormicks Grill Mates

• 2-4 pork chops
• Chipotle Cinnamon McCormics Grill Mates rub
• Olive oil

Lightly drizzle olive oil on both sides of each chop. Sprinkle about 1/2 a tablespoon of rub onto each side and rub in. Place chops in a vacuum bag and vacuum seal. Throw in the freezer until ready to use.

When ready to use thaw meat in fridge. Open bag and pan fry the chops for about 2-4 minutes on each side until golden brown. Place in oven safe dish sprayed with cooking spray and bake for 30-35 minutes or until pork is done.


Stuffed Peppers (a last minute add) | Recipe adapted from Spice N It Up

• 4 large bell peppers
• 1 lb ground beef
• 1/4 cup chopped onion
• 1 small clove garlic finely chopped
• 1/2 bell pepper chopped
• 1 can (8 oz) tomato sauce
• 1/4 tsp salt
• 1/4 tsp cumin
• Dash of red pepper
• 1/8 tsp cinnamon
• 1/3 cup uncooked rice
• 1/2 cup water
• 1/2 cup shredded cheese

Cut thin slices from stem end of each bell pepper to remove top, seeds and membranes. Rinse peppers. Cook beef, onion, chopped pepper and garlic over medium heat in skillet until brown. Drain.

Stir in tomato sauce, salt, cumin, cinnamon, and red pepper. Stir in rice. Divide beef mixture evenly among peppers. Place in oven safe/freezer safe packaging and cover with foil. Freeze until ready to eat.

Pour water into 3 1/2 to 4 quart slow cooker; stand frozen peppers upright in cooker. Cover and cook on low heat setting 4 to 6 hours or until peppers are tender. Garnish with cheese. (You can also throw these in the oven for about 10 minutes so the cheese melts).


Mom's Turkey Meatloaf | Recipe adapted from Ellie Krieger

• 3/4 cup quick cooking oats
• 1/2 cup nonfat milk (I used 1%)
• 1 medium onion, peeled
• 2 lbs ground turkey breast
• 1/2 medium red bell pepper, seeded and chopped
• 2 large eggs, beaten
• 2 tsp Worcestershire sauce
• 1/4 cup ketchup
• 1/2 tsp salt
• freshly ground black pepper
• 1-8 oz can no-salt-added tomato sauce

In a small bowl, stir together the oats and milk and allow to soak while you get the rest of the ingredients together, at least 3 minutes.

Thinly slice one-quarter of the onion into rings and set aside. Finely chop the rest of the onion.

In a large bowl, combine the turkey, oatmeal mixture, chopped onion, bell pepper, eggs, Worcestershire, ketchup, salt, and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9×13-inch baking dish that is freezer safe (I used an aluminum loaf pan that you can buy at the supermarket) and shape into a loaf about 5 inches wide and 2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Cover with plastic wrap and with foil to insure a proper seal (and protection from freezer burn).

Remove loaf from freezer. Preheat oven to 350 degrees. Bake until an instant-read meat thermometer inserted into the thickest part registers 160 F, about 1 hour – 1 hour 20 minutes (may be longer if you don’t allow loaf to thaw).

Remove from the oven and let rest for 10 to 15 minutes before slicing.

Cheesy & Meaty

Joseph and I went to Albertson's on Tuesday night in search of two things... marshmallows & Rice Krispies cereal. Joseph was craving Rice Krispy Treats and had to have them that night. So being the good wife that I am, I tagged along with him on his quest for crispy, gooey goodness. (side note: we ended up using the chocolate & regular cereal mix... it was pretty good)

When we were walking to the register from the back of the store we passed the meat department. The lady behind the counter caught our attention and pointed us towards some ground beef that was on sale and just had a reduction in price. We, being the bargain hunters we are, couldn't resist and picked up two packages (2lbs of meat for $4!).

We put one in the freezer and the other in the fridge. Tonight I knew I had to make something with the one in the fridge since last night I went to Buca di Beppo with some friends and didn't make dinner for Joseph. I looked through my starred recipies in google reader and came across one that I had all of the ingredients for. Gosh I am glad I starred this one! Not only is it super tasty but it was done in 20 minutes!

Source: And a Cookie for Dessert

Please forgive me for the photo... i was super hungry and all I had on me was my camera phone :)



Mini Cheeseburger Meatloaves

• 2 tablespoons plus 1 teaspoon Dijon mustard
• 2 tablespoons ketchup
• 1 pound extra lean ground beef
• 1 large egg, lightly beaten
• 1/2 cup breadcrumbs
• 1 cup shredded cheddar cheese
• Coarse salt and ground pepper
• 1 teaspoon onion powder (I added)
• 1 teaspoon garlic powder with parsley (I added)
• 1 teaspoon Italian seasoning (I added)

Preheat oven to 450 degrees, with racks in upper and lower thirds. Spray a rimmed baking sheet with non-stick cooking spray. In a small bowl, mix together 2 tablespoons mustard and ketchup. In a medium bowl, combine beef, egg, breadcrumbs, 1/2 cup cheddar, seasonings, salt, and pepper. Form into four 2-by-4-inch loaves; place on baking sheet. Brush with mustard mixture; top with remaining 1/2 cup cheddar.

Transfer meatloaves to upper rack of oven. Bake until loaves are cooked through, 15 to 20 minutes, rotating sheets after 10 minutes. Remove loaves from oven.

Comfort Food

I want to start out by saying that yes, I know that the picture doesn't do this meal justice! This meatloaf was the tastiest, most flavorful meatloaf I've made so far. The peppers, cornbread crumbs and cheese on top really made this meatloaf work for me. And the recipe made two loaves so I got to enjoy this recipe twice because I froze one of the loaves.

I had some leftovers for lunch from my second loaf today and everyone who came into the lunch room was drooling because of how good it smelled. Than after hearing what was in it they wanted the recipe so they could try it. I'm telling you, this one is a winner!

Source: Guy's Big Bites



Cornbread Stuffed Meatloaf

Stuffing:

• 2 large or 5 small corn muffins (2 to 3 cups), crumbled by hand (I made a batch of Marie Callendar's cornbread mix and used about 1/2 of it)
  
• 1/2 pound bacon, chopped (I omitted)
  
• 1 red bell pepper, diced
• 1 tablespoon seeded and minced jalapeno
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh flat-leaf parsley (I used dried parsley flakes)
  
• Salt and pepper
• 1 egg, beaten

Meatloaf:

• 3 tablespoons olive oil, plus 3 tablespoons
• 1 cup diced red onion
• 1 tablespoon seeded and minced jalapeno
• 2 tablespoons minced garlic
• 2 pounds ground beef
• 1 pound ground pork
• 2 teaspoons sea salt
• 2 teaspoons freshly cracked black pepper
• 2 tablespoons chopped parsley leaves
• 1 tablespoon chopped thyme leaves
• 1 teaspoon dry mustard
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 2 eggs
• 6 ounces sliced Cheddar (I used Swiss on my second loaf and like it even better)
  

For the stuffing: Preheat oven to 275 to 300 degrees F.

Spread the cornbread crumbs on a sheet pan and let toast for about 20 minutes, or until lightly toasted and dry. Turn oven up to 350 degrees F.

In a skillet brown the bacon until crispy. Drain. To the same skillet add the red pepper, jalapeno, and garlic and cook until soft.

In a bowl, combine the cornbread crumbs, bacon, and vegetable mixture. Add parsley and salt and pepper, to taste. Add the egg and mix thoroughly.

For the meatloaf: In medium skillet over medium heat add oil, red onions, jalapeno and garlic. Cook until caramelized, remove from heat and let cool.

In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix.

Divide the meat mixture in half. Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. Do not pack it in. (I just mixed the stuffing mixture into the meat mixture because I was lazy....) Use the other half of the meat to fully enclose the stuffing. Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees F. (It only took mine 70 minutes to reach 145 degrees) Layer the cheese slices on top and bake for another 5 minutes to melt the cheese. Remove from oven and let rest for about 10 minutes. Cut into thick slices and serve.

Dec/Jan Recipe Exchange

I was so excited to try this recipe! It sounded right up my alley with all of the kitchen remodel stuff. The recipe definitely turned out perfectly for Joseph and me. We might even put it on the regular rotation. I served this with a salad.

The only regret I have is that I forgot to take pictures! Being pregnant and being hungry are two things you don't want to mix. Because than nothing else matters except for eating :) Just ask my husband.

Enjoy!

Source: adapted from allrecipes.com

Slow Cooker French Dip

• 4 pounds chuck roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp worcestershire sauce
• 1/2 can or bottle beer
• 6 French rolls
• 2 tablespoons butter
• sliced mozzarella cheese

Trim excess fat from the roast and place in a slow cooker. Sprinkle garlic powder, onion pawder, and worcestershire sauce. Add the beef broth, onion soup and beer. Cook on Low setting for 6 hours. Slice and add back to the juice and cook on low another hour.

Preheat oven to 350 degrees F (175 degrees C). Split French rolls, spread with butter, and top with cheese. Bake 10 minutes, or until heated through. Place the meat on the rolls and serve the sauce for dipping.

Serves 8

Salad for two

I've had a few random cravings this pregnancy but one that came out of the blue was a craving for my step mom's version of taco salad. I've shown my mom's version on here before and it's by far my favorite version but my step mom's has some good qualities too.

It's simple, for one. And you literally throw it together. What else can I ask for from a tasty recipe?

Source: Cathy my step mom



Taco Salad

• 1 lb ground beef, browned and seasoned to taste
  
• 1 head romaine lettuce, chopped or ripped into bite size pieces
• 1/2 can kidney beans
• 1/2 cup shredded cheese (I used the mexican cheese blend from the store)
• 1 small bag Doritos nacho cheese chips, smashed up
  
• 1-2 tomatoes diced (I omitted)
• Italian dressing to taste

Start with a bed of lettuce. Add the beef, kidney beans, tomatoes, smashed Doritos and cheese. Top with Italian dressing and dig in!

Taco Time!

I was craving something meaty and flavorful today. I had just finished lunch (tomato bisque soup and some chips) and I knew what I wanted for dinner... taco salad! Yup, a family favorite growing up and super simple to boot. I lost the recipe somewhere around the house so I called my mom to get the basics. I didn't reach her so I basically went by memory. I'll update the blog once I get the correct ingredients/measurements.

Source: Family Recipe



Taco Salad

• ground beef
• onion
• bell pepper
• kidney beans
• enchilada sauce
• tomato
• lettuce
• cheese (cheddar or american)
• Fritos

Heat skillet and drizzle with oil. Strain kidney beans and place into a pot and cook on low. Add onions and bell peppers* to the skillet and saute. Put enchilada sauce in small pot and cook on low. Add beef to skillet and season (I used garlic salt and pepper). Cook until browned.

Chop up lettuce and tomato and shred cheese. Drain beef and add to bottom of a casserole or square dish. Add cheese on top of the beef, then kidney beans, then lettuce and tomato. Top with Fritos and drizzle with enchilada sauce.

Serve and enjoy!

Note: This dish does not do well as left overs so eat up!

* I know for sure that my mom doesn't do this. She puts the bell pepper on with the lettuce and tomato and I'm not sure if she adds onion. But I love the taste of cooked pepper and onion and hate raw :)