WFMW: Quick tip to slice a mushroom

works for me wednesdays

Does anybody remember my quick tip to cut an onion? Here’s the quick refresher version:

Well, today I am back with another Ah-ha! moment in the kitchen. Forgive me if all of you have figured this one out already:

Quick Tip To Slice a Mushroom!

And it goes like this:

Step 1: Acquire super cute helper:


Step 2: Grab your egg cutter and position mushroom:

Step 3: Have a large bowl of perfectly sliced mushrooms in seconds. Voila! (Also take better pictures than I do.)

Now you can have fresh mushrooms and onions to sautee in mere seconds! Plus, I hear word that this also works well for strawberries… oh the possibilities!!

What are your favorite tricks in the kitchen?

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Care for a slice of 180 calorie chocolate cake?

Considering a normal bake-from-a-box cake is 280 calories, I don’t mind if I do!

Three ingredients to make this cake, you say? This just keeps getting better and better!

Would you believe that you can take one box mix Dark Fudge Cake Mix, one cup of Fage Greek Yogurt, and one cup of water and make an amazingly moist cake? Believe it. I did it and it was to die for! Bran loved it too and he isn’t a fan of greek yogurt. (You can’t taste the yogurt at ALL, promise!)

AMAZING! And almost guilt free.

I got this idea here. She has a bunch of other ways to make lower calorie cakes, check them out!

A Spring-ish Themed Dinner

We had our first Tornado-Warning-Worthy Storm earlier this week, and you know what that means?

It’s almost time for spring! Not that we really ever left autumn behind this winter. It has been amazingly mild. Good for stir crazy one year olds, bad for those of us that want to deal with fewer bugs this summer.

Anyways, the storm got me thinking about spring and so last night I decided to make a little bit lighter supper:

Chicken Alfredo Pizza

(Click to Print)

  • 2 packages Pizza Crust Mix (or Make Your Own!)
  • ½ cups Alfredo Sauce
  • 2 cups Chopped Spinach
  • 2 whole Medium Tomatoes, Chopped
  • 2 cups Shredded Mozzarella
  • 1 cup Crumbled Feta
  • 3 whole Boneless, Skinless Chicken Breasts, Cooked And Cubed
  • ½ cups Chopped, Cooked Mushrooms

1. Prepare pizza dough according to package directions.

2. Spread alfredo sauce over dough. Top with spinach, tomatoes, mushrooms, chicken and than cheese.

3. Bake at 450* for 10-15 minutes or until cheese is melted and edge of crust is golden brown.

And then for dessert:

Strawberry Rhubarb Crisp

(Click to Print)

  • 4 cups Diced Rhubarb
  • 1 cup Mini Marshmellows
  • 1 package Strawberry Jello (3 Oz.)
  • ½ cups Melted Butter
  • 1 cup Sugar
  • 1 package Yellow Cake Mix
  • 1 cup Water

1. Combine rhubarb, marshmellows, dry jello mix, and sugar and spread into a 9×13 greased glass baking dish.

2. Using a pastry blender mix melted butter and dry cake mix than sprinkle over rhubarb mixture.

3. Pour water over all.

4. Bake at 350* for 1 hour.

YUM! What are some of your favorite spring recipes?

Fast food is making me fat, let’s do homemade!

Back when I was a stay at home mom, we were on such a tight budget that I would plan every single meal done to the letter (I know some of you do this.) Well, once I went back to work we started to get a little lazy. You’ve had a rough day and are already exhausted, but you still need to provide a meal, clean the house, and do the laundry. I was so overwhelmed getting back into work with all that I had to do, that before hadn’t seemed to overwhelming (most days, when Ade was cooperative of course.)

So we would get some fast food. Just to give me a break.

And soon it became a habit, and I gained a few pounds. (We are going to say few, because I REALLY don’t like the real number.)

It is time to rid ourselves of this habit! This week marks our first week of ‘planned’ meals since I made this declaration, and I am quite pleased with us. Here was the menu starting Sunday and ending tomorrow night (Click on the titles to go to the source/printable version):

Sweet’n’Tangy Pot Roast

1 boneless beef chuck roast (3 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
1 cup ketchup
1/4 cup red wine or beef broth
1 envelope brown gravy mix
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup cold water

  • Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat.
  • Cover and cook on low for 9-10 hours or until meat is tender.
  • Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy. Yield: 8 servings.

Crispy Cheddar Chicken

Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley
Sauce:
1   10 ounce can cream of chicken soup
2 T sour cream
2 T butterFor directions, click on the title, she has an awesome step by step picture directions on her blog!

Avocado Grilled Cheese

There are a bunch of different grilled cheese sandwich recipes out there, this is one that I have pieced together after having an awesome lunch with a friend.
8 slices rye bread
4 slices Swiss Cheese
4 slices tomato
1 cup basil pesto
3-4 cut up Avocados
1 cup crumbled feta cheese

Toast bread on a griddle, laying one piece of cheese, slice tomato, and pieces of avocado on 4 slices of bread and spreading pesto on the other four. Divide crumbled Feta cheese over pesto bread slices. Once browned to your liking flip one pesto/feta bread slice onto the cheese/tomato/avocado slice and serve.

Meatloaf (My mom’s recipe)

 Creamy Chicken Enchiladas

2 cups Cooked, Shredded Chicken
2 cups Shredded Monterey Jack Cheese, Divided
1 can (10 Oz. Size) Enchilada Sauce, Divided
10 whole Soft Shell Tacos
3 Tablespoons Butter
3 Tablespoons Flour
2 cups Chicken Broth (low Sodium Prefered)
1 cup Sour Cream
1 can (4 Oz. Size) Chopped Green Chiles

1.  Preheat oven to 350ºF. Grease a 9×13 pan.
2. Mix chicken, half of the cheese, and half of the can of enchilada sauce. Roll up in tortillas and place in the pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream, remaining enchilada sauce, and chilies. Do not bring to boil, you don’t want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 minutes and then broil on high broil for 3 minutes to brown the cheese.

Apple Pork Chops

4 bone-in pork loin chops (¾ inch thick and 7 ounces each)
2 Tablespoons vegetable oil
½ teaspoon salt
¼ teaspoon pepper
2 medium onions, thinly sliced
1 large green apple, cut into thin wedges
1 large red apple, cut into thin wedges
2 Tablespoons honey mustard
1 Tablespoon brown sugar

Directions:

1. In a large skillet, brown pork chops in oil on each side.
2. Season with salt and pepper; remove and keep warm.
3. In the same skillet, sauté onions and apple wedges until crisp-tender.
4. Combine mustard and brown sugar; brush over chops.
5. Return to the skillet; cook for 4 minutes or until meat juices run clear.

Chicken and Broccoli Alfredo

½ of a 1 pound package fettuccine
1 cup fresh or frozen broccoli flowerets
2 Tablespoons butter
1 lb. skinless, boneless chicken breast, cut into 1 ½-inch pieces
1 can (10 ¾ ounces) condensed cream of mushroom soup
½ cup milk
½ cup grated Parmesan cheese
¼ teaspoon ground black pepper

Directions:

1. Prepare the fettuccine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of cooking.
2. Drain the linguine mixture well in a colander.
3. Heat the butter in a 10-inch skillet over medium-high heat.
4. Add the chicken and cook until it’s well browned, stirring often.
5. Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet.
6. Cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
7. Serve with warm buttered brown and serve dinner rolls.

Did you make a resolution to eat healthier this year? What are you doing to accomplish your goal?

Cupcake Meals

Do any of you remember my post on mini lasagnas? Here is a refresher

Click picture to go to post!

Yummy right?? Oh yes! Well, I seem to have an affinity for making meals in a cupcake pan because this past Sunday (along with a Crock Pot Breakfast casserole that I will not be sharing because it was a miserable failure) I brought breakfast in a cupcake pan. It looked like this:

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Click on photo to go to source.

YUM-O! Seriously! Bran and I had tried these before and so this time for Sunday School we decided to tear the bacon up (so that is was layered across the muffin cup and not sticking out the sides) and mix up the eggs like we were going to scramble them. And guess what? They actually freeze pretty well and reheat almost like new. Not as crunchy, but still yummy! Ready to try them? Here is our version (the picture will take you to the original.)

Breakfast Cups (printable)

  • 12  eggs
  • 6 slices Whole Wheat Bread
  • 12 slices Bacon

1. Preheat oven to 375 degrees. Lightly butter muffin cups. With a rolling pin, flatten bread slices. Cut each slice in half, then press a half into each muffin cups.

2. In a large skillet, cook bacon. Let cool and then break into 3-4 pieces. Lay 1 bacon slice worth of pieces in each bread cup

3. In a medium bowl crack 12 eggs and whisk together. Add milk and cheese to your liking. Pour equal amount of egg mixture into bread and bacon cups.

4. Bake until eggs are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

ENJOY!

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

(Printable version)

 

 This recipe was adapted from Joyful Momma’s Kitchen. Her original can be found here.
 

10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

10 oz can Enchilada sauce (or make your own.)

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9×13 pan

2. Mix chicken, 1 cup cheese, and half of the can of enchilada sauce.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.

4. Stir in sour cream, remaining enchilada sauce, and chilies.  Do not bring to boil, you don’t want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

These were so good and pretty easy for a weekday night. My husband HATES the taste of the already cooked canned chicken, so instead I cooked 4 chicken breasts with the previous nights dinner and set them aside to use the next night. If you like spicy food then use hot enchilada sauce and add some jalapeno on top. Enjoy!

Shared on:

4littlefergusons

Why does unhealthy always taste so good?

You know what I mean? Don’t get me wrong, there are TONS of healthy meals that I love. But if I were to be honest with myself I would have to admit I am an addict. An addict to things like heavy whipping cream, sour cream, cream cheese, (are you seeing a cream pattern here?), mayo, and deep-fried deliciousness.

It’s a curse. But so good. Are you like me? Do you not mind using a little unhealthiness in your recipes every once in a while? Do you like meals that are quick prep and quick to the table?

Than I have a easy-peasy recipe for you that I recently stumbled upon via the interwebs:

Hellmann’s Parmesan Crusted Chicken (Bran calls it Lazy Day Chicken Parmesan)

1/2 cup Hellmann’s Real Mayonnaise (So, I didn’t have Hellmann’s in the house, instead we use Kraft Mayo made from Olive Oil. This makes it healthy right? Can I get away with healthier prehaps? Please?)
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs

  1. Preheat oven to 425°.
  2. Combine Hellmann’s® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
  3. Bake 20 minutes or until chicken is thoroughly cooked.

This is very moist, and even my daughter who is going through a aversion to meat phase right now loved it. So, you can’t beat easy and family pleasing right?

You know what makes this meal even easier? When your hubby makes it for you 🙂

WFMW: Mama Janes

works for me wednesdays

Recently my family made a weekend trip up to Kansas City. This is always a treat because not only do we get to have fun in the city, but Bran’s sister, Jami, and her family live up there. Win/Win everytime. This particular trip Jami’s church was putting on an arts and crafts expo to raise money for missions.

Well, one of the ladies there had a booth for her spice mixes called Mama Jane’s Creations. This woman is a genius.  Not only did she make it easier for me to get the spices just right for a recipe, now  it appears to other people that I am an amazing cook. That is quite the accomplishment!

My favorite is the quick no bake cheesecakes that you can make from her packets! Just add any of the Sweet and Sassy dips to 2 blocks of softened cream cheese and a carton of Cool Whip.  It doesn’t get much easier than that and they taste A-MAZ-ING!

Go check out her website and if you are ever in KC make sure to visit one of the many stores that sell her products, you won’t be disappointed!!

How Pinteresting Thanksgiving Edition

Because it will be here before you know it!

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Top Ten: How Pinteresting… Part 2

Are you ready for more? If you are any thing like me, than looking at other people’s pins is like therapy 🙂

My next board is the all about Mommy board . Sometimes mommy needs something special too:

Beautiful scarf tutorial:                                      Honey, nutmeg, and cinnamon mask:
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Love this hat:                                              Stunning!
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Fall is my favorite season, which is why I have a pin board dedicated to fall decor:

House numbers:                                                      Can’t wait to have older kids to do this:
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How to make wax leaves:
Pinned Imagewaxed leaves... Make sure your leaves are completely dry. Melt some beeswax in a double-boiler. You can use new wax or old candle stubs (optional - add a few drops of cinnamon oil).  When the wax is thoroughly melted, take the leaves by the stem and immerse them, one at a time, in the wax. Hold them over the pot to drip a bit, then lay them on waxed paper to dry.

My next board is major cart before horse (since we haven’t even started talking about MAYBE thinking about MAYBE having another baby) but how cute:

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Since I can’t have a baby, I’ll settle for dessert. YUM-O:

Caramel Apple Cups to-go:                         Caramel Frap Cupcakes:
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Frozen Peppermint Cheesecake:                                           Triple Chocolate Pound Cake:
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Of course, you know you can’t have dessert until you eat all of your dinner:

Chicken Marsala:                                                            Sweet Potato Skewers:
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Cranberry Pecan Chicken Salad:                                   Lime-infused, honey-crusted chicken breast:
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Gotta love Pinterest. Thanks for checking out my Pins and I would love for your to follow me on Follow Me on Pinterest, I’ll follow you back!