Wednesday, January 18, 2017

Pizza Joes

Ingredients:
1 lb ground turkey
1/2 chopped onion
1/2 cup chopped green pepper
1 cup of pizza sauce
1/3 cup ketchup
1/4 cup brown sugar
 2 Tbsp flour
1/2 Tbsp Chili Powder
1/4 tsp garlic powder
1/2 Tbsp apple Cider Vinegar
1 Tbsp yellow mustard
1/2 Tbsp Worcestershire Sauce
shredded mozzarella
turkey pepperoni slices
black olives
Image result for pizza sauce

I recommend Ragu's Pizza Sauce when using this recipe, it has a robust flavor that pairs well with the sweetness of the brown sugar giving this combo a freshness and twist on two traditional family favorites.

Stovetop Directions:
1.) Brown ground turkey in a pan and add in chopped onion and pepper during last 2-3 minutes of cooking; cook until meat is done and veggies are tender.
2.). Stir in ALL remaining ingredients and simmer on stovetop for at least 20 minutes.
3). Serve on freshly grilled buns topped with shredded mozzarella, pepperoni and olives.

Shared with Running With Spoons found here

GF Ginger Kisses


Ingredients:
1 cup of oat flour (oatmeal blended to a grainy powder in a food processor, blender or Nutribullet)
tsp baking powder
tsp ground ginger
1/2 tsp cinnamon
1/4 tsp salt
2 Tbsp softened butter
1 egg, room temp
tsp vanilla
1/4 cup molasses
4 Tbsp of honey
Hershey Kisses (i used caramel.....hmmmmm...c-a-r-a-m-e-l, but any flavor will do)




Image result for hersheys kisses
*Keep an eye out for seasonal bags as well for a creative twist!
Directions:
Preheat oven to 350 degrees and spray or line your cups in a mini muffin tray.
Whisk first 5 ingredients in your medium size "dry bowl"; and in a separate bowl, whisk remaining "wet ingredients".
Pour wet ingredients into dry bowl and stir until combined.
Evenly place scoops of dough in each muffin cup, flatten slightly with a spoon and bake for 10-12 minutes.
Remove from oven and immediately push Hershey Kiss into center of each cookie.
Allow to cool before serving.

Shared with Running With Spoons found here

Wednesday, January 11, 2017

Brown Sugar Chicken and Pineapple Kabobs

Ingredients:
4 boneless, skinless chicken breasts cut into bitesize pieces
1 packet dry Italian dressing mix
1/2 cup packed brown sugar
1 pineapple

Directions:
1.) Slice pineapple in half and score each side by making vertical and horizontal slices through fruit without cutting through to the shell.  
2.) Using a strong spoon (and maybe a knife as well if some slices are stubborn) scoop out cubes of pineapple and set aside. 
3.) Skewer alternating pieces of chicken and pineapple. (You will have plenty of extra fresh pineapple another recipe or just noshing on!)
4.) In a small bowl, mix italian seasoning and brown sugar and generously coat kabobs with about 2/3 of seasoning.
5.) Grill until chicken is fully cooked sprinkling on the remaining seasoning throughout as needed. Serve over asian rice inside hollowed out pineapple shell for added flair!

Shared with Thinking Out Loud at Running with Spoons found here

Hawaiin Style Banana Split




Ingredients:
1 hollowed out pineapple shell
Favorite frozen yogurt and toppings.  I suggest........
chocolate with marshmallow creme
vanilla with chocolate sauce
strawberry with strawberry sauce
whipped cream
nuts
maraschino cherries
sprinkles

Directions:
Build your banana split in the order listed above and GO CRAZY!



Tuesday, January 3, 2017

BBQ Chicken Enchiladas


Ingredients:
Corn tortillas
4 cooked and shredded chicken breasts (I cooked mine in a slow cooker on low for 5-6 hours)
1 Pouch of Campbell's Apple Bourbon BBQ sauce
1 large can diced green chilis
1 15 oz can enchilada sauce
shredded cheddar cheese 




Directions:
1.)  Preheat oven to 375 degrees and lightly spray or grease a 9x13 baking dish.
2.)  In a medium bowl, mix Campbells sauce pouch and enchilada sauce, set aside.
3.)  In a large bowl, place shredded chicken, diced green chilis and 1 cup of BBQ Enchilada sauce and gently mix until chicken is fully coated.
4.) Place approximately 2 tablespoon of chicken in the center of a corn tortilla (you can also add some shredded cheese in as well but we are not big cheese eaters), roll and place in baking dish seam side down.  Repeat with remaining chicken (I was able to make about 8 enchiladas)
5.) Spoon remaining sauce over enchiladas and spread to cover each nook and crannie.
6.)  Top with a layer of shredded cheese and bake for 25-30 minutes.
7.) Serve topped with yogurt based slaw, green onions and cilantro.

Shared with 
Tasty Tuesday: Favorite Recipes found here 
 Two Cup Tuesday at Pint Sized Baker found here
Creative Ways at Posed Perfection found here
Welcome Home Wednesday at Suburban Simplicity found here
Thinking Out Loud at Running with Spoons found here
Full Plate Thursday at Miz Helen's Cottage found here
Weekend Potluck at The Country Cook found here

Sunday, December 18, 2016

Pumpkin Spice Cornbread



Ingredients:
8.5 oz box of Jiffy Corn Muffin Mix (can sub gluten free)
1 egg
1/3 cup of milk
1/2 cup pumpkin puree
1/2 tsp pumpkin pie spice
2 tsp baking stevia

Directions:
Preheat oven to 400 degrees and butter a skillet or 8x8 baking dish
Whisk together corn muffin mix, pumpkin pie spice and stevia.
Mix in milk, pumpkin and egg until combined and pour into baking dish.
Bake for 22-25 minutes.
Serve with butter and drizzled with honey.

linking to http://www.skiptomylou.org/made-by-you-monday-36/

Philly Cheese Steak Stuffed Spaghetti Squash


Ingredients:
One medium spaghetti squash
Bag of precooked, seasoned fajita beef strips (gently warmed)
grilled peppers and onions
slices of provolone cheese (but Jimmy likes swiss so I use that)


Directions:
1.)  Preheat oven to 400 degrees and cover a baking sheet with foil.
2.)  Cut your spaghetti squash in half, length-wise and scoop out all seeds and fibers.
3.)  Lightly spray the inside of each squash with baking spray and salt and pepper lightly.
4.)  Place squash "face-side" down on sheet and bake for 45 minutes.
5.)  When squash is done, remove from oven and carefully turn over.  Using a fork, scrape the surface of the squash and watch the strands magically form! : )
6.)  Fill each spaghetti squash half with your beef strips, peppers and onions.
7.)  Lastly, top with slices of cheese.
8.)  Place back in the oven and bake for another 8-10 minutes or until cheese begins to brown.  Enjoy!