Pumpkin Pecan Muffins

This recipe is from my mother-in-law. She made this the other day and my children each ate 4!  I made a batch for school lunches this week. 

Ingredients:

1 1/4 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1/3 cup chopped pecans (I left these out due to peanut allergies in the kids classes)
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1 cup canned pumpkin
3/4 cup firmly packed brown sugar
1/2 cup vegetable oil
1/4 cup milk
1 egg
1 tsp. vanilla

Topping:

1/4 cup  Quaker Oats (quick or old fashioned, uncooked)
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
3 TBS. chopped pecans (left this out due to allergies)
1 tsp. cinnamon
1/4 cup margarine or butter, softened

Directions:

Heat oven to 400. Generously grease 18 muffins tins or line with paper baking cups. Combine dry ingredients; add pumpkin, brown sugar, vegetable oil, milk, egg,  and vanilla, stirring just until moistened. Fill prepared muffin cups 3/4 full.

Combine remaining ingredients; mix until crumbly. Sprinkle evenly over muffins. Bake 15 to 20 minutes or until wooden pick comes out clean. Serve warm.

Yields: 1 1/2 dozen

Basil Parmesan Chicken Salad

This recipes was adapted from Mikey's In My Kitchen.

This recipe is simple and very good. Enjoy.

Ingredients:

4 Boneless Skinless Chicken Breasts 

2-3 Ribs of Celery, Diced

1-2 Cloves of Garlic, Diced

1-2 Cups/Handfuls Fresh Basil

1/2 Cup Olive Oil Mayonnaise (I used regular mayo)

1/4 Cup Shredded Parmesan Cheese

Salt and Pepper to taste

Directions:

Cook chicken in a crock pot on low for 6-8 hours.

Shred and combine all ingredients in a medium bowl and add chicken to mixture. Stir until chicken is evenly coated. I added a little more salt and pepper. 

Quinoa Chicken Chili (Slow Cooker)

Recipe was adapted from Sweet Treats and More. 

This recipe is  healthy and delicious. The whole family loved it, including Bella, which is a win for me. 
The crock pot was full to the brim with chili. You will definitely have left overs. 

Ingredients:
1 cup quinoa

1 (28 oz) can crushed tomatoes

1 (14 oz) can diced tomatoes with green chilies

2 (16 oz) can black bean, drained and rinsed

1 (15 oz) can corn, drained

2 cups chicken stock

2 large chicken breasts

1 large bell pepper, seeded and diced

1 tsp minced onion

1 tsp garlic

1 tsp cumin

1 tsp chili powder

dash of red pepper flakes

Directions:

Place everything in the slow cooker and cook for 5-7 hours on low. Remove chicken, shred and then place back into the slow cooker. 

Stuffed Bell Peppers with Quinoa

The pic is not that great sorry. I made this last night and it's now our favorite stuffed pepper recipe. I love that the peppers are cut in half. A lot easier to eat. This is a simple, healthy meal. My kids loved it, woo hoo!

This recipe was adapted from I Heart Nap Time.

Ingredients:

6 red bell peppers, half length wise with ribs removed
1/2 cup quinoa 
1 pound of ground beef
1 small onion, diced
1-14oz can of diced tomatoes, drained
1-4 oz can of diced green chilies
1-14 oz can of black beans, drained and rinsed
1 TBS taco seasoning (I didn't have any so I added cumin, chili powder, onion powder and garlic salt, salt and pepper to taste)
Olive oil
1 cup mozzerella (I used colby jack)

Directions:

Heat olive oil in a large pan. Add onions and cook until translucent. Add ground beef. Cook until brown. Drain grease.

In a large saucepan add black beans, tomatoes, green chilies, water, quinoa, and seasonings. Cover and bring to a boil. Once it comes to a boil reduce to a medium heat and simmer for 15 minutes or until quinoa is done.

Heat oven to 375. Grease a 9x13 baking dish. Spoon filling into peppers cover with foil. Cook for 20 minutes. Top peppers with cheese, cover with foil and then cook for another 20 minutes.

Enjoy

Veggie, Hummus and Feta Wrap

I am addicted to these wraps!!!! I made them for dinner but decided to eat them for lunch this week too. ;)

This was adapted from Our Best Bites. 

Ingredients:

1 medium whole wheat, spinach or sun dried tomato wrap
2 TBS of roasted red pepper hummus
1/2 cup of cucumber, chopped
2-3 TBS of roasted red peppers, chopped
A handful of spinach (1-1 1/2 cups)
2 TBS feta
1 TBS sunflower seeds
1 TBS of vinegar and oil salad dressing. I used a roasted red pepper Italian dressing. 

Directions:

Spread the hummus on the tortilla. Add the other ingredients and then drizzle the dressing on top. Wrap and enjoy!

Paula Deen's Pork Loin

This is my husbands favorite pork loin recipe. It's my favorite because it's so easy to make. Oh yeah, it doesn't call for a stick of butter!

This has a lot of flavor and will make your house smell so good. 

The other day I made this in the crock pot and it tasted even better. Just season your pork loin, pour 1/2 cup of water into the crock pot. Place the loin in the crock pot. Cook on low for 6-8 hours. 

Ingredients

• 1 (4-pound) boneless pork loin, with fat left on
• 1 tablespoon salt
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
• 1 teaspoon dried basil or 2 teaspoons fresh basil leaves
• 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary

Directions

Preheat oven to 475 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Keep checking on your pork loin. When I do a full hour its too done. Test   using a instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

Grilled Chicken Caprese Pasta

So yummy!

This recipe was adapted from Cooking Classy.

Ingredients:

2 boneless chicken breasts, cooked and sliced

9 ounces rigatoni or penne pasta

2 cups spaghetti sauce

1/2 cup heavy cream

1/3 cup Romano cheese, grated

1 clove of garlic, minced

red pepper flakes to taste

salt and pepper to taste

1 pint of grape tomatoes, slice in halves

12 ounces fresh mozzarella, grated

16 fresh basil leaves, minced

Directions:

Preheat oven to 375. Cook pasta to al dente. While pasta is boiling in a separate sauce pan heat spaghetti sauce, heavy cream, Romano, garlic, red pepper flakes, salt and pepper. Cook until cheese has melted. 

Drain pasta, return to pot. Add the chicken, grape tomatoes, half of the mozzarella and half of basil to pasta. Stir. Then add the spaghetti sauce to the pasta mixture. Mix well. Place in a casserole dish. Sprinkle rest of bail and mozzarella on top. Cook for 20-25 until cheese is golden. Serve warm. 

Salted Caramel Pretzel Bark

This stuff is amazing and addicting. In our house we call it "Crack Is Whack". 
I dare you to try to eat just one!

This recipe was adapted from Mama Say What!

Ingredients:

1/2 bag of mini pretzel twists
2 sticks of butter
1 cup of brown sugar
1 bag of semi-sweet chocolate chips
Sea salt or table salt

Directions:

Preheat your oven to 350 degrees.Then line a large jelly roll pan with aluminum foil and lay a single layer of pretzels down. 

In a medium saucepan, melt the butter and the brown sugar until the sugar is dissolved. Let it boil gently just until it starts to stick to the bottom and it forms a nice smooth caramel. You’ll want to let it bubble a little and get really thick.

Remove from heat and pour evenly over the top of the pretzels. The caramel will not cover all the pretzels. Don't worry it will spread in the oven. Put in the oven at 350 degrees for five minutes.

Remove from the oven and sprinkle the chocolate chips over the top. Place back into the oven for another minute.

Spread the chocolate chips around with a spoon. 

Sprinkle generously with salt.

Let cool on the counter top for a few minutes and then place in the freezer for at least two to three hours.

Once it is frozen, I like to let it sit for a few minutes before I break it apart. The foil is easier to get off. I like to store it in the freezer. If you keep it out too long the chocolate will start to melt. 

Pesto, Pepperjack and Red Pepper Panini

Made this last night and it was yummy! Great meal on a rainy day.

This recipe was adapted from Shutterbean.com

Ingredients:

• 1  8×12 inch slab herbed foccacia or any panini bread
• 5-6 tablespoons fresh pesto
• 8 slices roasted turkey breast
• 1 8oz. jar roasted red peppers, drained
• 4 oz. pepperjack cheese (about 3-4 slices)
• 1 tablespoon olive oil
• salt & fresh ground pepper

Directions:

Heat panini press to HIGH. I used a George Forman grill, it works just as well. Slice bread in half. Spread half of pesto on each side. Top one side with 4 slices of turkey followed by a layer of thinly sliced red peppers, pepperjack cheese and a final layer of 4 slices of turkey. Sprinkle with salt & pepper. Top the sandwich with the other piece of bread and brush both sides of sandwich with olive oil. I didn't do the olive oil since I was spraying the grill with cooking spray. Place sandwich in panini press and grill for 10-15 minutes until the cheese melts & starts sizzling. Or spray Forman with cooking spray and grill for 8-10 minutes. Cut into 4-6 pieces and serve.

Honey Sesame Chicken

Yum! This is very tasty and so easy to make. Plus another Crock Pot meal!!!!

This was adapted from the Comfort of Cooking. 

Ingredients 

6-8 boneless, skinless chicken thighs or 4 chicken breasts (about 2 pounds) 
Salt and pepper 
1/2 cup diced onion

2 cloves garlic, minced

1 cup honey 
1/4 cup ketchup

1/2 cup low-sodium soy sauce 
2 tablespoons vegetable oil or olive oil 
1/4 teaspoon red pepper flakes 
4 teaspoons cornstarch

1/3 cup water 
brown rice, 4 cups cooked
1/2 tablespoon (or more) sesame seeds (I didn't have any so I left these out)

3 scallions, chopped

Directions 

Spray Crock Pot with cooking spray.

Place chicken in Crock Pot and lightly season both sides with salt and pepper.

In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.

Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. Prepare rice according to package instructions.

In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.

Place chicken and sauce over cooked rice. Sprinkle evenly with sesame seeds.

Baked Chicken and Spinach Flautas

These flautas are very yummy and filling. Also, they are baked and not fried!

We will be making this again, the whole family loved it.

This was adapted from Healthy. Delicious. 

Ingredients

• 1 pound boneless, skinless Chicken Thighs (about 4)
• 16 ounces Beer (or chicken broth)
• 2 cups Water
• 1 teaspoon Paprika
• 1 teaspoon Kosher Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon ground Cumin
• 1 teaspoon Chili Powder
• 1 Jalapeno Pepper, minced (I didn't use the pepper because of the children :/)
• 3 cups Baby Spinach, chopped
• 5 burrito-size Flour Tortillas (9 inches)
• 6 ounces Queso Quesadilla or other melting cheese, shredded
• 1 teaspoon Olive Oil, or cooking spray
• Salsa, for serving

Preparation

1. Preheat the oven to 450*F.
2. Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
3. Pour out all but ¼ cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
4. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
5. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa and sour cream.

181 Calories

9g Fat

10g Carbs

14g Protein

Crock-Pot Recipes to Cook Once, Eat Twice Pulled Pork with Caramelized Onions and Pulled-Pork Torta (Eating Well)

I get tired of leftovers so this was a great way to spruce it up.  I also loved that I got two meals out of one crock pot and it is healthy! My husband went on and on about the Pulled-Pork Torta. 

I will definitely make this again. 

Pulled Pork with Caramelized Onions

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 3 large onions, thinly sliced
• 1/3 cup raw cane sugar, such as Demerara or turbinado (see Notes)
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon salt
• 1/3 cup cider vinegar
• 1 cup chili sauce, such as Heinz
• 1 1/2-3 teaspoons minced chipotle chile in adobo sauce (see Notes)
• 3 pounds boneless pork shoulder or blade (butt) roast, trimmed
• 
  

Directions:

1. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until they begin to soften, 3 to 6 minutes. Add sugar and continue to cook, stirring constantly, until the onions are golden brown, 6 to 8 minutes more. Add garlic, oregano, pepper and salt and cook, stirring, for 1 minute. Add vinegar and bring to a boil. Cook until mostly evaporated, 30 seconds to 1 minute. Remove from the heat and stir in chili sauce and chipotle to taste.
2. Place pork in a 4-quart (or larger) slow cooker and cover with the sauce. Cover and cook until the pork is almost falling apart, about 4 hours on High or 8 hours on Low.
3. Transfer the pork to a cutting board and shred using two forks. Stir back into the sauce.
4. Variation: Turn 3 cups leftover pulled pork into Pulled-Pork Torta. Preheat oven to 375°F. Coat a deep-dish pie pan or other 9-inch round baking dish with cooking spray. Heat 3 cups finely shredded Pulled Pork with Caramelized Onions (including sauce) just until warm. Drain one 14-ounce can no-added-salt diced tomatoes (reserve juice); combine with 1/4 cup diced Spanish-style chorizo (see Note) or pepperoni in a bowl. Mix well. Spread about 1/2 cup of the mixture in the prepared pan to cover the bottom. Top with one 8-inch flour tortilla (preferably whole-wheat). Spoon one-third of the remaining mixture over the tortilla. Top with another tortilla. Repeat twice, topping with a fourth tortilla. Drizzle the reserved tomato juice over the top and cover with foil. Bake for 20 minutes. Remove the foil, sprinkle 3/4 cup shredded Monterey Jack cheese on top and continue baking until the cheese is melted and the torta is bubbly, about 20 minutes more. Let cool for 10 minutes. Serve sprinkled with 1/4 cup each finely chopped scallions and chopped fresh cilantro, if desired.

Pulled-Pork Torta Recipe

• Ingredients:
• 
  
• 3 cups finely shredded Pulled Pork with Caramelized Onions, 
• 1 14-ounce can no-added-salt diced tomatoes, drained, juice reserved
• 1/4 cup diced Spanish-style chorizo (see Note) or pepperoni
• 4 8-inch flour tortillas, preferably whole-wheat
• 3/4 cup shredded Monterey Jack cheese
• 1/4 cup finely chopped scallions for garnish
• 1/4 cup chopped fresh cilantro for garnish

Directions:

1. Preheat oven to 375°F. Coat a deep-dish pie pan or other 9-inch round baking dish with cooking spray.
2. Heat leftover pork and sauce just until warm. Combine with tomatoes and chorizo (or pepperoni) in a bowl. Mix well. Spread about 1/2 cup of the mixture in the prepared pan to cover the bottom. Top with 1 tortilla. Spoon one-third of remaining mixture over the tortilla. Repeat twice, topping with the fourth tortilla. Drizzle the reserved tomato juice over the top and cover with foil.
3. Bake for 20 minutes. Remove the foil, sprinkle cheese on top and continue baking until the cheese is melted and the torta is bubbly, about 20 minutes more. Let cool for 10 minutes. Serve sprinkled with scallions and cilantro, if desired.