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Tag Archives: Cerebral Palsy

Weekly review for May 16th-20th

On Tuesday the Sixteenth – I cooked a Healthier version of Chicken Spaghetti. It’s a delicious light pasta dish that’s under seven hundred calories. It’s very similar to the Pioneer Woman’s recipe. I will make her dish shortly.

On Wednesday the Seventeenth – I prepared Slow Cooker Cheesy Creamy Nacho Soup. This creamy soup is my latest favorite as it is incredibly easy to fix and delish!

On Saturday the twentieth – I cooked Honey Mustard Glazed Pork Chops and for the side dish Parmesan Ranch Broccoli. Juicy and super moist pork chops cooked on the stove in a real yummy honey mustard sauce.

Coming up next week on cooking with Court

Skillet Ranch Chicken Fajitas

Crockpot Cheeseburger Soup

Crockpot Dijon Pork Chops & Potatoes
Side Dish Honey Balsamic Roasted Brussel Sprouts

Thank you so much for reading!

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Weekly Review May 8th-13th

On Monday the eighth – I made Sloppy Joes In A Bowl. It’s a delicious low Carb and gluten free alternative to the classic Sloppy Joes.

On Wednesday the tenth – I prepared Crockpot Sauerkraut and Pork Ribs. There is little work required. But by end of the day, you’ve got a tasty meal waiting for you when you get home from work or school.

On Saturday the thirteenth – I cooked Orange Orange Honey Glazed Turkey Breast. The ease of preparation was a breeze. Full of It has a touch of sweet and spicy.

Surprise! For dessert, I baked Mississippi Mud Brownies.
Oh my goodness, these bad boys were so GOOD!!!!

 Coming up this week on Cooking with Court 
Healthier Creamy Chicken Spaghetti 

Side Dish 5-MINUTE PARMESAN RANCH BROCCOLI

Slow Cooker Nacho Soup

Easy Honey Mustard Pork Chops Recipe

New and Fresh: A Weekly Review

I decided to do a weekly review on the recipes that I cook every week. I will be writing small summaries of each recipe and add the link to the original articles on every post. I also will include that next week’s menu and maybe a cooking tip or two.

On Monday the first, I prepared and shared with you this Honey Glazed Pork Chops with Mushrooms. The pork chops are incredibly juicy with mushrooms to top it off with a dripping honey glaze. It makes an excellent weeknight meal that can be done less than thirty minutes.

Then on Wednesday the third, I told you about me putting my crockpot to work to prepare this hot and creamy Sun-dried Tomato Chicken. The ease of preparation for this recipe is extremely easy and can be on your dinner table less than seven hours. My family loved this dish. It was all gone by the end of the day.

Coming up this week on cooking with Court

One-Pot Sloppy Joe Noodle Skillet

Crock Pot Country-Style Ribs and Sauerkraut

CITRUS & ROSEMARY ROASTED TURKEY BREAST
Parmesan Ranch Broccoli

Vietnamese-Style Baked Chicken

Hello, fellow bloggers and cooks, Sorry that I haven’t been writing much on my blog within the past few days. Last Wednesday I went with my Grandma to Waco, Texas. We stayed there for a few days to visit with Family members and for my cousin’s birthday party. While I was there I got to do some baking and I cooked my favorite classic Million Dollar Spaghetti for my family. Everyone loved it! We all had an excellent time!

Now onto to the recipe!

When I got home from my trip I did not feel like cooking so chose to take the day off from my normal cooking day (Monday). I resumed it the next day to prepare this Vietnamese-style baked chicken; the Chicken thighs (or breasts) is marinated in a mixture of fish sauce, brown sugar, herbs and lime juice and then oven-baked to create a dish inspired with delicious flavors and browned to perfection. 

The side dish was: Buffalo Cauliflower Bites

VIETNAMESE-STYLE BAKED CHICKEN

INGREDIENTS

2 lbs bone-in, skin-on chicken thighs or breasts
¼ C soy sauce or Bragg
¼ C Asian fish sauce
¼ C dark brown sugar
1 Tbsp minced peeled fresh ginger
2 tsp hot chili-garlic paste (I used Wasabi Sauce)
1½ Tbsp fresh juice from 1 lime
1 tsp finely grated zest from 1 lime
3 medium cloves garlic, minced or grated (about 2 tsp)
2 Tbsp fresh or dried cilantro
2 Tbsp Olive oil
Sliced limes and cilantro leaves, for garnish

INSTRUCTIONS

Set your oven to 425 degrees F. Line a rimmed baking with foil and lightly grease it with cooking spray. Set aside.

1. Place chicken in a large zipper-lock bag. In a medium bowl, combine soy sauce, fish sauce, sugar, ginger, wasabi sauce, lime juice, lime zest, garlic, cilantro, and oil. Pour marinade into bag over chicken, seal bag, and toss to coat well. Let chicken marinate for at least thirty minutes or overnight.

2. Then remove the chicken from bag, allowing marinade to drip off, and set it on the previously prepared baking sheet making sure to leave space between thighs/breasts. Pour the leftover marinade over the chicken and place it in the oven. Bake until thighs register 155 to 160°F on an instant-read thermometer, about thirty five-forty minutes. (Be sure to measure temperature in the center of the thickest part of the thighs, but not directly against the bone.)

3. If chicken skin is not brown and crisp enough by the time the thighs are cooked through, turn on oven broiler and broil until browned and crisp, about one minute, being careful not to burn the skin. Transfer chicken to a platter and let rest for five minutes. Garnish with lime slices and cilantro, then serve.

Source Nerds with knives

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Coconut Macaroons 

I can’t believe that I am a few articles away from writing two hundred blog posts. It’s a huge accomplishment for me. A few weeks ago, I mentioned my desire to commemorate my accomplishment by baking something special which turned out to be coconut macaroons.

Since it was my first time to bake these cookies I admit I was little nervous. But thankfully my Grandma was in town this week. She helped me a little bit, but I did most of the work!

These cookies are a sweet tasty little treat made with coconut flakes – really simple recipe, but the results are rich, moist, and delicious!

Coconut Macaroons

Ingredients

14 oz sweetened coconut flakes
1 can (14 oz) sweetened condensed milk
1 tsp pure vanilla extract
2 egg whites, room temperature
1/4 tsp salt

Instructions

Preheat oven to 325 degrees. Line a large baking sheet pan with parchment paper. Set aside

In a large mixing bowl, combine the coconut, condensed milk, and vanilla. Whip the egg whites and salt on high speed in the bowl of an electric/hand mixer; beat until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto the previously prepared baking sheet pan(s) lined with the parchment paper using an ice cream scoop. Bake for twenty-five to thirty minutes, or until golden brown. Allow the cookies to cool before serving.

Source Diethood

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Baked Western Omelet

Don’t you just love the taste and the health benefits of eggs, but you don’t like the chore of standing over the stove to flip, stir, or babysit them as they cook?

Here’s a perfect solution to your dilemma give yourself a rest and jazz up your family’s morning or evening with this Baked Western Omelet. It’s an easy, hands-off and nutritious way to feed a group for breakfast, brunch, lunch or dinner! Loaded with veggies and high in protein, this is a dish that will keep you lean, strong, and 100% satisfied!

BAKED WESTERN OMELET

INGREDIENTS

8 eggs (or use 4 eggs and 6 egg whites)
1 C milk
½ tsp seasoned salt
8 oz diced cooked ham
½ C shredded cheddar cheese
½ C finely chopped onion
½ C finely chopped green bell pepper
½ C finely chopped red bell pepper
Fresh chives, for garnish (optional)

INSTRUCTIONS

Preheat the oven to 350 degrees. Line an 8-inch-square baking dish with parchment paper and lightly grease it with non-stick cooking spray.

Combine the eggs, milk, and seasoned salt together in a large bowl. Stir in the ham, cheese, onion, and bell peppers. Next, pour the egg mixture into the previously prepared baking dish. Bake for forty-five minutes to one hour, or until the eggs are cooked through and the omelet is set. Cut into squares and garnish with chives, if desired.

Source The Seasoned Mom

 

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Throw in, Turn on, leave and yum!

Yesterday I had somewhat of a busy day and was not home for the majority of the time. However, I thankfully was up early to prepare this Mexican Cream Cheese Crockpot Chicken. Here’s what my day consisted of after I threw all of the ingredients into my Crockpot. I spent the mid-morning and afternoon with my sister (Caylee). She and I went to get coffee at Starbucks and then we shopped at the mall for a few hours. We too had to stop by HEB because I had to purchase a few ingredients for this dish. It was a lot of fun!

Then later that evening I volunteered for the special needs ministry at my church. Volunteering for the special needs ministry is my biggest highlight of my week because I not only enjoy playing with the kiddos but I too love seeing the smiles on their faces. They are adorable!

Now onto the recipe!

This recipe would make an excellent companion for any crazy busy person!

Seriously.

You toss everything into your Crock-Pot in the morning and when you come home you shred the chicken, add the cream cheese and serve it on tortillas or over rice. Of course, that’s accurate of several slow cooker recipes. But the excellent thing about this one, and what separates it from many others, is that everyone will LOVE it. My favorite thing about this dish is that it’s extremely creamy and full of flavor.

Mexican Cream Cheese Crockpot Chicken

Ingredients

4 Chicken Breast Halves, Boneless and Skinless
1 (15 Ounce) Can Black Beans Goya
1 (10 Ounce) Can Rotel
1 (6 Ounces) Can Black Olives
1 Small Yellow Onion, Chopped
1 Envelope Taco Seasoning Mccormick
8 Ounces Cream Cheese, Cubed

Directions

Add all ingredients to your crockpot except for the cream cheese. Cook on high for four-six hours or low for eight hours or until chicken is extremely tender. Remove the chicken and shred. Place the chicken back into the crockpot. Add cream cheese, cover and continue to cook on high for thirty minutes. Stir well and serve with tortillas or over rice

Source Gonna want seconds

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Eating healthy, doesn’t have to be bland

I am certain that every food blogger/cook would admit that having the advantage of living very close to a grocery store is really nice and convenient. I live incredibly close to a grocery store called (HEB). It’s so close that the market is a walking distance from my home. So do you know what I did? I put my tires (feet) to work and walked to the store. I purchased some zucchini and carrots so I could prepare this Sauteed Zucchini and Carrots recipe! It’s special enough for a date night, but simple enough for weeknight meals. So flavorful and healthy!

 

Sauteed Zucchini Carrots

INGREDIENTS

2 Medium sized zucchini (thinly sliced)
2 Medium sized carrots (thinly sliced)
1 Tbsp olive oil
2 Tbsp butter
1 tsp dried thyme
a pinch of sea salt and ground pepper (to taste)

DIRECTIONS

Heat a large pan over medium-high heat. Add the oil and butter.
Once the butter is melted, combine the zucchini and carrots. Sprinkle with thyme, salt, and pepper, toss to coat. Saute vegetables until lightly browned and tender, stirring occasionally so they do not burn.

Source Cooking with curls

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Tonight’s Main Dish was Country Style Pork Chops

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Brownie Batter Dip

So, earlier this week, while I was visited with my Grandmother I, chose to make this Brownie batter dip that I saw being featured on one of the several food pages that I am a fan of on Facebook. This brownie batter dip recipe is for the ultimate chocolate lover as it’s delightfully scrumptious and completely trouble-free. You’ll satisfy your chocolate cravings in no time at all.

Brownie Batter Dip

INGREDIENTS

1 stick butter, melted
2/3 c. sugar
1/3 c. cocoa powder Hershey’s (special dark or natural unsweetened)
1/2 c. flour
1/4 tsp. salt
1/2 c. plain yogurt (Greek or regular)
1 bag mini M&Ms or chocolate chips (optional)

DIRECTIONS

Stir melted butter and sugar until combined. Mix in cocoa powder, flour, salt, then combine the yogurt, until no streaks of yogurt remain and any lumps in the dip are broken up. Top with mini chocolate chips or M&Ms. Serve with sliced apples and pretzels.

Source delish

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Coming up this week on cooking with Court

Country Style Pork Chops
Sauteed Zucchini and Carrots

Mexican Cream Cheese Crockpot Chicken

Baked Western Omelet

Baked Sweet Potato Fries

For a real long time, I’ve wanted to prepare this Baked Sweet Potato Fries Recipe, but I couldn’t get myself to accomplish the task because of my confidence in working with knives and cutting up sweet potatoes. It can be more challenging than regular potatoes, as they are shaped differently and harder to peel.

However, after waiting for about a year and a half, I finally considered giving this recipe a try. It was an incredibly slow process, but I peeled and cut my potatoes the day before I roasted my fries. I admit that I was still a bit nervous, and my patience was beginning to grow thin halfway way through cutting, but I was absolutely determined not to give up and not to have a massive breakdown. So, to help ease my nerves and the time pass by faster I listened to Disney songs on Pandora.

The preparation made the outcome of these fries incredibly worth it. They might not be 100% easy, but they are flavorful and healthy.

 

Baked Sweet Potato Fries

INGREDIENTS:

1-4 large sweet potatoes

Olive oil or cooking spray

Salt and black pepper, to taste

Chopped fresh rosemary, optional

 

DIRECTIONS:

Preheat the oven to 400 degrees F. Line a 9×13 baking sheet with foil or parchment paper and grease it with cooking spray.

1. Peel the sweet potato(s) and cut it into strips to look like fries! Attempt to make them all the same size, so they cook equally. Place the potato fries/wedges on the previously prepared baking sheet, spaced out.

2. Spray the fries/wedges lightly with the cooking spray. Sprinkle with spices salt, pepper, and fresh rosemary, if using. Roast in the oven for thirty-forty minutes. Make sure you turn the fries every ten minutes or so. Let them cool quickly and dig in.

Source Two Peas and their pod

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The main dish was Cooking Chops with Cola 

Coming up this week on cooking with Court 

Garlic Herb Roasted Salmon

Million Dollar Spaghetti

Crispy Coconut Chicken

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