So have you guys heard of that new product PB2? Basically ground up peanuts, but will all the oil removed? So with only like 1/4 of the calories if regular peanut butter?
It’s not totally the same as real peanut butter, but does lend the peanuty flavor to sauces and smoothies just fine!
By using PB2, these noodles covered in peanut sauce are actually quite good for you!
Peanut Sesame Noodles
4 tablespoons PB2 3 tablespoons rice wine vinegar ¼ cup soy sauce 1 tablespoon sesame oil ½ pound cooked spaghetti ½ of a red bell pepper, finely sliced ½ of a yellow bell pepper, finely sliced ½ of a cucumber, peeled, seeded and sliced ½ lb shrimp, cooked ½ cup cilantro, roughly chopped
Mix together the PB2, soy sauce, rice wine vinegar, and sesame oil. In a large bowl mix together the spaghetti, bell peppers, cucumbers, shrimp, cilantro. Pour sauce over and toss everything together. Eat room temperature or chilled. Eat!
Recipe notes: You can use any kind of protein you would like: shredded chicken, tofu, etc. Or leave it out completely. I won’t tell. Its your kitchen anyways.
Nutritional Facts: 315 calories per serving
This is another great recipe from my mom, G-Vizzy. She would make this all the time when we were growing up (and by we I mean me and my four siblings). Whenever I eat it I am reminded of my childhood. I love how food can do that!
With these enchiladas, there is no rolling. Just layering. This is a great dish to take to a friend in need or a friend that just had a baby. (Which in fact I just did! My friend Kristy had a baby two weeks ago and I took her these!) Plus left overs just get better and better.
This wasn’t the easiest thing to photograph, but believe me when I say it tastes a whole lot better than it looks!
And can I mention that I love my new Bobby Flay lasagna pan I got for Christmas! But I have yet to use it for lasagna. Maybe I should get on that!
1 hour 15 mins
18 corn tortillas, shredded into big chunks 1 onion, diced small 1 pound monterey jack cheese, shredded 2 cans cream of mushroom soup 1 can of salsa (measured in the soup can) 1 can of milk (measured in the soup can) 1 7 oz. can diced green chilies
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray. Layer half the tortillas, half the onion and half the cheese. Repeat. Mix together the soup, salsa, milk, and diced green chilies. Pour over the casserole. Cook for one hour until bubbly. Top with little more shredded cheese. Serve with sour cream and extra salsa. Eat!
You can add some cooked shredded chicken if you would like. Just layer it with the onions.
You can use cream of anything soup, it doesn’t have to been mushroom.
This freezing beautifully. Just assemble the casserole, then cover, and freeze. Bake from frozen for 30 minutes longer than the recipe calls for.
Mexican Rice and Refried Beans.
This is one of the easiest pasta sauces ever. Stick everything in a baking dish and bake it off then toss with pasta and you have dinner. Plus its very yummy.
Start with a 28 oz can of whole tomatoes, undrained. Place in a baking dish and crush the tomatoes with your hand or cut them up.
Chop up 8 cloves of garlic,
and add to the baking dish along with 3 tablespoons of butter cubed, and salt and pepper.
Roast at 425 for 40 minutes. Mmmmm, look at those little pools of butter.
While the tomato sauce is roasting, cook up some whole grain spaghetti.
Once mixture is thick and jam like, mash it up with a potato masher. Then toss with the cooked pasta.
I think it was a hit!
Spaghetti with Butter Roasted Tomato Sauce
1 12 oz box whole grain spaghetti 1 28 oz can whole peeled tomatoes 8 cloves garlic, diced 3 tablespoons butter, cubed salt and pepper parmesan cheese for topping, optional
Preheat oven to 425 degrees Cook the spaghetti according to package directions. Place the canned tomatoes in a baking dish and crush with your hands or cut apart. Add in garlic and butter and salt and pepper. Give it a good stir and roast for 40 minutes. When tomatoes are thick and jam like, mash with a potato masher and toss with the cook pasta. Top with parmesan cheese if you would like. Eat!
Recipe adapted from Bon Appetit Magazine November 2013.
This pumpkin pasta dish is quick and easy.
Very yummy too. My kids gobble this up. Add a salad and bread and you have a complete meal in 30 minutes!
Start by cooking some onion and garlic in extra virgin olive oil.
Then stir in your pumpkin and chicken stock.
Side note: Have you guys seen this at Trader Joes? Shelf stable whipping cream.
I like to keep a couple in my pantry for recipes like this.
Add in your cream.
Then stir in some cumin, chili powder, cinnamon, and nutmeg.
I like to use fusilli or penne in this pasta dish. Whole grain or whole wheat is great!
Cook according to package directions.
Add the cooked pasta to the sauce and top with parmesan cheese!
1lb whole wheat fusilli or penne extra virgin olive oil 1 small yellow onion, finely chopped 4 cloves garlic, minced or grated 2 cups or 1 can pumpkin puree 1 can chicken stock ½-3/4 cup whipping cream 1½ teaspoon cumin ½ teaspoon chili powder pinch of cinnamon and nutmeg salt and pepper
Cook the pasta according to the package directions. Sautee onion and garlic in oil. Add in chicken stock and pumpkin. Stir in cream and heat thru. Add in the cumin, chili powder, cinnamon, and nutmeg. Stir in cooked pasta and top with shredded parmesan. Eat!
This dinner is so quick and easy and comes together in no time.
Great for the crazy evenings of soccer practice, girls scouts, piano lessons, gymnastics, etc.
You start with one of these seasoning packets from McCormick. They are awesome. I especially like this one.
It calls for 1/4 cup of water, but I bumped it up to 1/2 cup of water to help stretch it a little bit.
I also added in the 1/4 cup of oil and 1 tablespoon of vinegar that the package calls for.
You will have a scant cup of marinade.
Peel and chop your potatoes and place them in a baking dish. Put your fish in another baking dish.
Pour the marinade over the potatoes and the fish. Let marinade for about 30 minutes if you have the time.
If you don’t have the time, don’t worry about it. Stick it straight in the oven.
Preheat the oven to 425 degrees. The potatoes take about 45 minutes and add the fish to oven for the last 15-20 minutes.
Roasted Fish and Potatoes
4 4-6 oz fish fillets (I used tilapia) 4 baking sized russet potatoes, peeled and cubed 1 package McCormick's Grill Mates Garlic, Herb, and Wine Marinade water, oil, and balsamic vinegar for the marinade
Preheat oven to 425 degrees. Mix up the marinade according to package directions, expect up the water from ¼ cup to ½ cup. Place the potatoes in a baking dish. Put the fish in a separate baking dish. Pour the marinade evenly over the fish and potatoes. Put the potatoes in the oven. They take about 45 minutes or until fork tender. Add the fish to oven for the last 15-20 minutes of the potatoes cooking time. The fish is done when it easily flakes with a fork. Eat!
I love mexican food, especially burritos. Ask anyone, it will probably be my last meal.
Here is an easy quick recipe for those crazy weeknights.
Take a can of refried beans and dump them in a bowl. Cover with plastic wrap and heat in the microwave until hot.
Then take a can of enchilada sauce (any kind, red or green) and heat it up in a pan or in the microwave.
I like to us the La Victoria brand, make sure to the mild. I like things spicy but the hot one is really hot.
Grate up some cheese, or used the pre shredded kind. I used Monterey jack. Pepper jack or that pre shredded mexican blend would be good too.
Look at those cute boys in the back ground! Got to love those iPads.
Then cook up some
and heat your tortilla. I have a gas stove and do it right on the burner. You could also use a dry skillet.
Spread on the beans, rice, and cheese an roll it up.
Top with the warmed enchilada sauce.
I like mine with sour cream and Cholula.
mexican rice refried beans, heated shredded cheese enchilada sauce, heated
Heat up your tortilla using your preferred method. Spoon about ½ a cup of beans, ½ cup rice, and ⅓ cup of cheese on the bottom third of the tortilla. Fold the part of the tortilla that is closed to you up over the fillings. Fold in either side. Roll it up. Place your burrito on a plate and cover with enchilada sauce. Eat!
I try to sneak veggies into food whenever possible! My family loves pasta, so I add chopped up veggies to sauce! They never even know they are there!
Start by chopping up some vegetables. I used a red and yellow bell pepper (any color will do), a zucchini, a red onion, 5 cloves of garlic.
Add some extra virgin olive oil to a pan. About 1 tablespoon. Add in the chopped onions and grate in the garlic. Add the rest of the vegetables and give it a stir.
Stir in the spaghetti sauce. I like to use this brand from Hunts. Its cheap and does the job. I also add in a can of diced tomatoes, juice and all.
Yum! Let this simmer for about 20 minutes. While the sauce is simmering cook off the pasta.
I use this whole grain kind from Barilla. Once the pasta is cooked, stir into the sauce.
Soooo good and lots of hidden vegetables!
I will let you in on little secret. I like to eat cottage cheese with any pasta dish with red sauce. It makes it almost taste like lasagna! Don’t knock it until you try it!
Penne with Hidden Vegetables
1 box of whole grain penne extra virgin olive oil 1 red onion, chopped 5 cloves garlic 1 zucchini, chopped 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 jar or can of pasta sauce 1 14.5oz can diced tomatoes
Add extra virgin olive oil to a large skillet over medium heat. Add in the onion, grate in the garlic, and then add the zucchini and bell peppers. Cook for about 10 minutes. Dump in the pasta sauce and canned tomatoes. Let simmer for 20 minutes. While sauce simmers, cook the pasta according to the directions. Add cooked pasta to the sauce and give it a stir. Salt and pepper to taste. Eat!
This chicken dish is easy to throw together and you probably already have all of the ingredients in your pantry or fridge.
Mix together extra virgin olive oil, balsamic vinegar, garlic, chopped rosemary (I used fresh, but dried will work as well), and salt and pepper.
Add in chicken a marinate for 10-30 minutes, depending on how much time you have. You don’t want it to marinate for much longer than 30 minutes because the vinegar will end up cooking the chicken.
Place the chicken in a large skillet and pour the marinade over top. Cook over medium heat for about 7-8 minutes, but it will depend on how thick your chicken is. I like to cover it because it will spatter a bit, and I think it helps it cook more evenly.
Flip over and continue to cook for 7-8 more minutes until the chicken is cooked through. I love the rich color that the balsamic vinegar gives the chicken.
Garlic Balsamic Rosemary Chicken
1½ pounds boneless skinless chicken, breast or thighs ¼ cup extra virgin olive oil ¼ cup balsamic vinegar 4 garlic cloves, grated 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary salt and pepper
Mix together all ingredients, except chicken. Add chicken and marinate for 10-30 minutes. Don't let it marinate much longer than 30 minutes, the vinegar will start to cook the chicken. Place chicken in a large skillet preheated over medium heat. Pour the marinade over the chicken. Cover. Cook for 7-8 minutes. Flip chicken over and continue to cook for 7-8 minutes, or until done. Let the chicken rest for 10-15 minutes before eating. Eat!
Recipe adapted from Rachel Ray.