Country Apple Dumplings

This recipe is really easy and amazingly delectable. I got the recipe HERE and the only thing I changed was that I used regular 7UP instead of diet.

Prep: 10 minutes

Cook: 30-40 minutes

Ingredients:

  • 2 large apples (I used Granny Smith)
  • 1 can Pillsbury Crescent dough
  • 1/2 cup butter
  • 2/3 cups sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 3/4 cup or 6 oz. 7-Up or equivalent {half the can}

Directions:

Preheat oven to 350. Unroll Crescent triangles. Peel and slice apples. Roll one or two apple slices up in each Crescent triangle. In a small saucepan melt the butter and then stir in the sugar and cinnamon, whisk as necessary. When the mixture has thickened, remove from heat and stir in vanilla. Place dumplings in a greased 8×8 baking dish. Pour butter mixture and then 7UP over dumplings. Bake for 30-40 minutes or until golden brown.

*serve with ice cream or cool whip

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Classic Tamale Pie

I had never had tamale pie before making this recipe…and boy was I missing out. Tamale pie is such an awesome comfort food and is sooo good. It’s quick to whip up too which is always a plus! I did not change anything about this recipe (since it was my first time making tamale pie). However, we did omit the black olives as someone…hmm hmm… who isn’t me, does not like black olives. And next time I will make a little less cornmeal which is reflected already in the recipe below. I got the recipe from this site: HERE

Prep: 15 minutes

Cook: 45 minutes

Ingredients:

  • 1 cups cold water
  • 1 cups yellow corn meal
  • 2 cups boiling water
  • 2 tsps salt, divided
  • 1 4oz can diced chiles
  • 1 lb lean ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 2 tbsp flour
  • 2 tsp chili powder
  • 1 14 oz can diced tomatoes
  • 1 8oz can tomato sauce
  • ¾ cup frozen corn, thawed
  • 1 4oz can sliced black olives
  • ½ cup shredded cheddar cheese

Directions:

Preheat oven to 350F. Combine cold water and the cornmeal in a bowl and set aside. Boil 2 cups of water in a saucepan on the stove, add 1 tsp salt, and then pour in cornmeal mixture. Cool slowly until all liquid is absorbed, about 7 minutes. Remove from heat and stir in the green chilies. Spray a baking dish with nonstick cooking spray and line the pan with the cornmeal mixture like a pie crust.

In a cast iron  skillet brown the beef, onions, and garlic over medium heat. When the meat is browned add the remaining 1 tsp salt, flour, and chili powder. Then add the tomatoes, tomato sauce, corn, and black olives. Pour the meat mixture over the cornmeal in the baking dish. Sprinkle the cheese over the top and bake for 40-45 minutes.

Happy Eating 🙂

The Pioneer Woman’s Lasagna

My husband has many favorite foods, but one of his very favorites from his childhood is Stouffers Lasagna. Since I love to cook I wanted to make a homemade lasag (la-zag as we lovingly refer to it) that he would love as much or more than Stouffers. So who did I turn to? The Pioneer Woman of Course! This recipe is delicious. I did make a couple of my own changes. Her recipe is HERE.

Prep: about 15 minutes active and 45 minutes inactive

Cook: 20-30 minutes

Ingredients:

  • 1-1/2 pound Ground Beef
  • 1 pound Hot Breakfast Sausage (note: it must say HOT breakfast sausage. This is not too spicy and it is what adds so much flavor)
  • 2 cloves Garlic, Minced
  • 3 tomatoes chopped
  • 2 cans (6 Ounce) Tomato Paste
  • 2 Tablespoons Dried Parsley
  • 2 Tablespoons Dried Basil
  • 3 cups Lowfat Cottage Cheese
  • 2 whole Beaten Eggs
  • 1/2 cup Parmesan Cheese
  • 2 Tablespoons Dried Parsley
  • 1 pound Sliced Mozzarella Cheese
  • 1 package (10 Ounce) Lasagna Noodles (I bought the ready to cook kind…super easy)
  • *optional- add a layer of veggies (zucchini, squash, spinach)

Directions:

Brown the beef, breakfast sausage, and garlic in a cast iron skillet over medium high heat. Add the tomatoes, stir. Add the tomato paste, parsley, and basil, and stir. Let sauce mixture simmer for about 45 minutes while you’re preparing the other ingredients.

Preheat oven to 350

In a bowl combine the cottage cheese, eggs, Parmesan, and more parsley. Spray a baking dish with nonstick cooking spray. Layer Lasagna noodles across the bottom. Top with cottage cheese mixture and then with a layer of Mozzarella.  Next layer about half the meat mixture  over the mozzarella. Repeat all of the layers one more time. After your second meat layer, sprinkle the top of the lasagna with Parmesan cheese. Bake for 20-30 minutes. Enjoy 🙂

*This is a great meal to make ahead and freeze before baking as well.

Famous Banana Bread

 I had some ripe bananas on my kitchen counter and I was craving banana bread. I used to have a lowfat banana bread recipe that I would make with apple sauce, but I was in the mood to try something new. That being said, I Googled famous banana bread recipes and this is the one I used. It is said to be the famous banana bread from Flour Bakery in Boston. The bread turns out soooo delicious and tastes so buttery  but there is not a drop of butter in it! I also made several healthier modifications to the recipe so if you want to make the original it is here.
Banana Bread

Prep: 20 min

Cook: 45 minutes- 1 hour

Serves: 1 loaf

Ingredients:

  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup plus 2 tablespoons sugar (the second time I made this I only used 1/2 cup of sugar and the hubby and I couldn’t tell the difference!)
  • 2 eggs
  • 1/2 cup oil (coconut oil)
  • 4 bananas, very ripe, mashed
  • 2 tablespoons Greek yogurt (I used honey flavored)
  • 1 teaspoon Vanilla extract
  • 2/3 cup walnuts, toasted and chopped *optional

Directions:
Preheat the oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper. Combine the flour, baking soda, cinnamon and salt. Beat sugar and eggs until light and fluffy. Drizzle in oil. Add mashed bananas, Greek yogurt, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour. Enjoy 🙂

Red Lobster Shrimp Scampi

Shrimp Scampi and Roasted Asparagus

Shrimp Scampi and Roasted Asparagus

Ok this is one of our favorite recipes so far….we actually raved about it so much to my family that my brother requested it for his birthday dinner before he’d even tasted it! I, of course, found the recipe on Pinterest from this site.

Prep: 20 minutes

Cook: 8 minutes

Ingredients:

  • 1 lb medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 2 tablespoons garlic, finely chopped
  • 1 1/2 cups white wine (I used dry white cooking wine)
  • 1/2 fresh lemon, Juice only
  • 1 teaspoon Italian seasoning
  • 1/2 cup softened butter
  • 1 tablespoon parsley
  • 1/2 cup grated Parmesan cheese
  • Salt and Pepper to taste
  • Angel hair pasta

Directions:

Boil water in a pot for the pasta. Heat olive oil in a saute pan (the recipe suggested a cast iron skillet and that is what  I used) over medium high heat. Add shrimp and saute on each side for about 2-4 minutes. Meanwhile, add angel hair pasta to boiling water and cook until al dente.

Remove the shrimp and cover. Add garlic to pan for about 2-3 minutes but do not brown it. Add the white wine and lemon juice. Cook sauce mixture until it reduces by half. Reduce the heat to low and add the Italian seasoning and butter. Put the shrimp back in the pan with the sauce mixture and then add parsley, salt, and pepper. Drain pasta and then pour sauce mixture with shrimp over the pasta. Add Parmesan and serve.

Enjoy!

Chopped Salad with Poppy Seed Dressing

We. Loved. This. Super easy and very flavorful salad. Not to mention my dad and my husband thought it was great and that’s impressive when it comes to serving salad for dinner.  I found the recipe on Pinterest from this site. 

Prep: 5 minutesish

Ingredients

  • 6 to 8 cups chopped romaine lettuce
  • 2 medium pears, chopped
  • 1 cup dried Craisins
  • 1 cup chopped pecans
  • 8 slices thick-cut bacon, crisp-cooked and crumbled (I use Costco microwave bacon)
  • 4 to 6 oz. feta cheese, crumbled
  • Poppy seed Salad Dressing (I used Newman’s Own)

Directions:

Toss all ingredients together in a big salad bowl and serve!

Happy Eating!

Zucchini Pie

This is yet another awesome recipe from SkinnyTaste.com. It tastes a lot like a quiche to me and could be a great light meal or side dish.

Zucchini Pie

Zucchini Pie

Prep: 15-20 minutes

Cook: 30-35 minutes

Ingredients:

  • 10 oz shredded zucchini, all liquid squeezed out (I shredded it in my food processor to save time)
  • 1/2 cup shallots, chopped
  • 1/4 chopped fresh chives
  • 1/2 cup part skim mozzarella
  • 2 tbsp grated parmesan cheese
  • 1/2 cup white whole wheat flour
  • 1 tsp baking powder
  • 2/3 cup fat free milk
  • 1 tsp olive oil
  • 2 large eggs, beaten
  • 1/2 tsp kosher salt
  • fresh cracked pepper to taste

Directions:

Preheat oven to 400F. Spray a pie dish with cooking spray. In a medium bowl combine zucchini, shallots, chives, and mozzarella. In another medium bowl combine flour, baking powder, and remaining ingredients. Add the zucchini mixture to the flour mixture. Pour mixture into pie dish and top with Parmesan. Bake 30-35 minutes and let stand 5 minutes before serving.

Nutrition Facts:

Serves 6. Calories 125.3. Fat 4.8g. Protein 8.1g. Carbs 13.1g. Fiber 2.0g. Sugars 2.5g. Sodium 420.1mg.

Tart Cherry Lattice Pie

If you like pies you will LOVE this dessert! It’s super easy and tastes great. I made it for 4th of July and think it would be great for any summer get together. I got the recipe from my Taste of Home magazine and was definitely impressed. I made a couple of changes which are shown in the recipe below.

Prep: 10 minutes

Cook: 40-50 minutes

Ingredients:

  • 1 cup sugar
  • 1/3 cup all purpose flour
  • 4 cups fresh or frozen pitted tart cherries, thawed and drained (I used frozen)
  • 1/4 tsp almond extract
  • store bought refrigerated pie crust (with 2 crusts)

Directions:

Preheat oven to 400 F. In a large bowl, combine sugar, flour, cherries and extract. Unroll one of the pie crusts and press into pie dish. Pour in cherry mixture and spread evenly. Cut second pie crust into strips and arrange in a lattice pattern over the top of pie. Cover with aluminum foil and bake for 40-50 minutes until crust is golden brown and filling is bubbly .

*If you’d like to be more adventurous than me and would like to make your own pie crust here’s how Taste of Home says to make it: Combine 2 1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3-2/3 cup ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate for 1 hour.

Enjoy 🙂

Grilled Pineapple

There is something about grilling that just brings out the juiciness in fruit and I love it. I’ve had grilled pineapple on burgers, but never on its own. To top it off, the cinnamon in this recipe gives the pineapple incredible flavor.

I got the original recipe from SkinnyTaste.com. I have loved all of the food I have made from SkinnyTaste so far and think you should check it out!

Grilled Pineapple, Garlic Lime Chicken, and Honey Lime Shrimp

Grilled Pineapple, Garlic Lime Chicken, and Honey Lime Shrimp

Prep: 5 minutes

Cook: 6-10 minutes

Ingredients:

  • 2 tbsp dark honey
  • 1 tsp olive oil
  • 1 tbsp fresh lime juice
  • 1 tsp ground cinnamon
  • 1 ripe pineapple, cut into half inch slices

Directions:

Combine the first 4 ingredients in a small bowl to make the marinade. Heat grill to medium heat. Brush pineapple with marinade and grill about 3-5 minutes each side.

Nutrition Facts:

Serves 8. Calories 51.1. Fat .8g. Carbs12g. Fiber .9g. Protein .3g. Sugar 10.4g. Sodium .9mg

Happy Eating!

Honey Lime Shrimp

This shrimp is probably the best shrimp I have ever tasted. The marinade is delicious and would probably taste great on chicken as well. I served it with Garlic Lime Chicken and Grilled Pineapple.

Honey Lime Shrimp

Honey Lime Shrimp

I got the recipe Here

Prep: 6 minutes (plus 30-60 minutes in fridge)

Cook: 6-8 minutes

Ingredients:

  • 1/2 pound large shrimp, peeled and deveined
  • 1/4 cup olive oil
  • 2 T honey
  • juice of one small lime, or half a large lime (2-3 T)
  • zest of one small lime, or half a large lime
  • 2 cloves garlic, smashed
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes

Directions: Combine all of the ingredients, except shrimp, in a large Ziploc bag and squish to mix. Add Shrimp, seal, and refrigerator for 30-60 minutes.

Heat grill to medium-high heat and cook shrimp for 3-4 minutes each side.

Happy Eating!