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Tag Archives: Family Friendly

Guilty Free Burgers 

Man, I am still astounded on how fast the year 2016 just came and went like in a flash, I mean not exactly but you know what I am saying. Now here we are in a brand new year with a fresh start filled with new goals and ambition for 2017. What are some of your goals for this year? I will share some of the goals that I have: 1. living a healthier lifestyle. 2. become a better blogger (Plans & Goals for 2017) 3. Same as number one.

So with that being said lol, I can’t believe I’m saying this, but I am going to attempt a challenge by eating healthy for 30 days. Would you be interested in joining me? If you said yes, then I have created, an event for the challenge and the details will be towards the bottom of my blog. I believe that it will be a fun and exciting experience.

To begin this hurdle before the actual date, I decided to make these juicy and flavorful turkey burgers. When you’re trying to live a healthy lifestyle, burgers might be out of the picture. However, subbing lean ground turkey in for traditional meat slashes that mega-calorie tally and delivers a significant portion of satisfying protein. This grilled turkey burger recipe calls for fresh ingredients like diced parsley, onions, and garlic. These grilled turkey burgers are packed with nutrients and offer that rich, meaty flavor you crave without increasing your cholesterol levels.

These burgers are paired with a beautiful cucumber salad. Bright, refreshing cucumbers and tomatoes are dressed with chives and covered with a dash of lime juice.

Grilled Turkey Burgers with Cucumber Salad

Ingredients

Turkey burgers

1 lb lean ground turkey
1 large egg, beaten
1/2 C plain whole wheat bread crumbs or whole wheat panko
1/3 C grated or finely chopped onions
1/3 C finely chopped parsley
1 clove garlic, minced
1/2 tsp kosher or sea salt
1/2 tsp black pepper
1 Tbsp extra-virgin olive oil
2 tsp canola oil or cooking spray to lightly coat the pan or grill

Cucumber salad

1 cucumber, diced small
1/2 C chopped chives or green onions
1 medium-sized ripe tomato, finely diced
2 Tbsp freshly squeezed lime or lemon juice
1/4 tsp kosher or sea salt

Directions

1. Combine all ingredients in a large bowl, except for the olive oil.
Next, work with the meat mixture using your hands and shape the mixture into patties for the turkey burgers. Form into four to five patties. Pour a few drops of oil onto each patty on both sides with olive oil, using fingers to coat.

2. Lightly grease your grill or grill pan with oil. Turn your grill on to medium-high heat or place a lightly-oiled skillet or grill pan on the stovetop over medium-high heat. Place patties on the grill or skillet and cover (cover if using the grill) and grill for five to six minutes on each side, until cooked through.

3. Meanwhile, combine all ingredients for cucumber salad. Serve room temperature or chill until serving.

Source skinnyms

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Incredibly Tasty Homemade Tacos

I know that this is off subject, but as this year begins to wind down, I want to share with you some of my favorite recipes that I have cooked this year. I will have links to the recipes at the bottom of every post that I will be writing within the next couple of weeks, just like with yesterday’s article Chicken and wild rice soup. I will do my best to make sure that each post will stay within the same food category as the others. But I can’t make any promises because I might get a little side tracked.

Now on to the original subject.

I had quite a bit of the meat mixture leftover from last night’s dinner Beef Enchiladas, so I chose to use the remaining to make tacos for lunch for my big little brother and I. But I mainly made it for him because he’s real sweet and funny!

You too can easily make these delicious tacos with having the option of preparing them with a real kick or mild. Either way, I promise you they will taste great! 🙂

Homemade Tacos

Ingredients

1 lb ground beef
2 Tbsp Olive oil
1 yellow onion diced
2 cloves garlic minced
1 oz can diced mild green chiles if desired
1 oz packet taco mix (Follow the instructions according to the package)
Flour Tortillas or Taco Shells

Favorite Toppings
Shredded Cheddar Cheese
Sour cream
Shredded lettuce

Directions

1. Pour a few drops of the oil into a large skillet and heat over medium- high heat and wait about a minute for the oil to get hot. Next, combine the ground beef and crumble (If you have one, use a potato masher to make it easier). Once ground beef is about halfway cooked, combine the onion, garlic, and green chiles (If you desire) and saute for three-six minutes, stirring occasionally.

2. Drain the beef mixture. Pour meat back into the skillet and combine the taco mix (Follow the instructions according to the package on the back.)

3. After you have completed step two, spoon Taco mixture into hard taco shells. Serve with your favorite toppings, if desired. Enjoy!

By Courtney Kennedy

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My favorite recipes

White Chicken Enchiladas 

Chicken Tortilla Soup

Slow Cooker Tex-Mex Chicken Soup

Thirty Minute-Meal 

 

Mexican Food Enthusiast

Who loves Mexican food? I know I do! I just do NOT get tired of eating it! Tacos, nachos, burritos, fajitas, and enchiladas. There are several recipes for enchiladas, but this one is my favorite. Beef enchiladas with something extra… a homemade enchilada sauce!

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Just look at that gooey, melted cheese in the photo above!! *drools*

Okay, Courtney, let’s concentrate on the recipe here! Preparing your own enchilada sauce is super easy! It only takes fifteen-twenty minutes and a few of ingredients I trust you already have on hand.

These beef enchiladas are stuffed with a delicious beef, bean, and chili mixture, covered in a delicious homemade sauce and smothered in gooey cheese!

Beef Enchiladas with Homemade Enchilada Sauce

Ingredients

2 Tbsp Olive oil
1 yellow onion diced
2 cloves garlic minced
1.5 lbs ground beef
1/4 tsp salt
1/2 tsp pepper
1 oz can diced mild green chiles
One can (15 oz) Goya black beans
10 flour tortillas
3 C Mexican-blend shredded cheese
1 can enchilada sauce; I used the brand El Paso or 1 batch homemade red enchilada sauce 
Dried cilantro for garnish

Directions

If you’re making homemade enchilada sauce, make it first.

Preheat oven to 350 degrees. Prepare a 9×13 baking dish by lining it with foil or parchment paper and grease it with non-stick cooking spray

Pour a few drops of the oil into a large skillet and heat over medium-high heat and wait about a minute for the oil to get hot. Next, combine the ground beef and crumble (If you have one, use a potato masher to make it easier). Once ground beef is about halfway cooked, combine the onion, garlic, and green chiles and saute for three-six minutes, stirring occasionally. Drain the beef mixture.

To assemble the enchiladas, spread a few tablespoons of the enchilada sauce over the tortilla. Add beans in a line down the middle of the tortilla, then add a spoonful of the beef mixture, drizzle some more enchilada sauce over the meat, then add one-third of a cup of cheese. Roll up tortilla and place in your previously prepared greased 9 x 13″ baking pan. Continue with remaining tortillas. Cover the remaining enchilada sauce over the top of the tortillas, and sprinkle with the remaining shredded cheese.

Bake for twenty minutes, broiling the last few minutes if you want the cheese to be a more golden brown. Top it with chopped cilantro and green onions.

Court’s cooking notes** you could simply change out ground turkey, diced chicken, pre-cooked shredded chicken or all beans for the beef in this recipe.

Homemade Enchilada Sauce

Ingredients

2 Tbsp vegetable or canola oil
2 Tbsp flour
4 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cumin
1/4 tsp oregano
1/8 tsp cayenne pepper
2 C vegetable stock or chicken

Instructions

Heat oil in a small/medium saucepan over medium-high heat. Combine the flour and whisk together over the heat for one minute. Mix in the remaining seasonings (chili powder through cayenne pepper). Then slowly add the stock, continuously whisking to reduce lumps. Reduce to low heat and simmer for ten-fifteen minutes until thickened.

Use immediately or refrigerate in an air-tight container for up to two weeks

Source the chunky chef

Coming up next week on cooking with Court

Chicken Noodle Soup

My Texas Crockpot Chili

Slow Cooker Juicy Reuben Sandwiches

Side dish Garlic Parmesan Green Beans coated with bread crumbs

 

FOLLOWING CERTAIN RECIPES CAN BE MISLEADING

So last night was my first attempt at making this Creamy Butternut Squash Alfredo Pasta, and well lol my version of the dish, unfortunately, did not turn out 100% perfect like the way I wanted it too. Why you might ask??? because I put a little bit too much noodles into the pot and then it caused the sauce dry out. At first, I was a little upset, but then after awhile I thought to myself.”Lol, oh well, I will not cook so many noodles the next time I prepare this dish.” But, despite my small mistake, the preparation of the recipe overall was relatively easy, and it still was tasty. But as for my version being creamy not so much because I added so many noodles lol. Ha, I learned my lesson.

Furthermore, I am very confident that when you choose to make this dish for you and your family, the outcome of your version will turn out excellent and way better than mine. You can change it up a bit if you want 🙂 

Creamy Butternut Squash Alfredo Pasta

Ingredients

4 strips of applewood bacon
2 Tbsps butter
1 C diced red onion
1 garlic clove
3 C butternut squash cubes
1 C low sodium chicken stock
1½ Tbsp fresh or dried sage
1½ Tbsp fresh or dried thyme
1 C. 2% milk
salt to taste
One (16 oz) box Barilla pasta (I used Linguine)
Parmesan Cheese (Optional)

Instructions

1. In a large skillet combine the butter and red onion. Saute until slightly soft, approximately one-two minutes. Next add in the garlic, saute for thirty seconds, stir and combine the butternut squash, chicken stock, sage, and thyme. Stir and cover. Cook until the butternut squash is fork-tender, about eight-ten minutes. When the squash is tender, combine the squash to a food processor along with the milk and salt to taste. Puree until smooth.

2. In the meantime heat a small skillet over medium-high heat, combine the diced bacon to the pan and saute until the bacon is crispy. About four-five minutes. When the bacon is finished cooking, place it on a paper towel lined plate to let the grease drain. Bring a large pot of water to a boil. Add the pasta and cook according to directions, (six-eight minutes) do not overcook. Drain pasta and add butternut squash sauce to the pasta, gently toss together and top with crispy bacon. Serve!

Source joyful, healthy eats

 

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Coming up next week on cooking with Court

Breaded Ranch Pork Chops

Side Dish Sweet Green Beans

Crockpot Chicken Wild Rice Soup

Beef Enchilada Bake 

Italian Sausage Sheet Pan Dinner

I hope you all had a wonderful Thanksgiving! I know we did and I want to share with you what my family did to celebrate and a little bit in between.

Last week my family and I traveled to Hot Springs, Arkansas for our yearly week-long Thanksgiving vacation. While we were there, we watched movies, worked on a puzzle, did some shopping and much more. On Thanksgiving day we, of course, ate lots and lots of food lol. We consumed: cornbread casserole, ham, Mac & cheese, stuffing and green beans. For dessert, we had buttermilk and pumpkin pie. (And yes I did make the pumpkin pie all by myself.) Everything was delicious! Afterward, we all took naps. Haha! 😀 My favorites were my pumpkin pie and the green beans. We had a lot of fun on our trip!

Moreover, I’m pleased to say that the outcome of the separate food that I made was a huge success and everything was tasty. The cinnamon and sugar pecans were also a huge favorite. 😀 Although I’m so happy to be back home lol, as I missed my regular cooking and blogging schedule.

Therefore to start things off, I prepared this Italian Sausage One Pan Dinner while I listened to Chrismas music. It’s the ultimate simple meal recipe for a fast weeknight dinner! It’s bursting with delicious Italian flavors, and it’s on your dinner table in 35-minutes or less with hardly any clean-up!

Italian Sausage Sheet Pan Dinner

Ingredients

8 medium or large Italian sausages
1/2 large red onion, cut into chunks
1 lb mixed yellow and red baby potatoes, cut into halves
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 small zucchini, cut into thick slices
3-4 tsp  McCormick’s smoked paprika
2 tsp dried oregano
salt and pepper to taste

Directions

Preheat your oven to 425 degrees. Line a baking sheet with foil and grease it with non-stick cooking spray. Set aside.

1. Place the sausages, red onion chunks, baby potatoes, bell pepper pieces, and zucchini slices onto the previously greased baking sheet. Sprinkle the smoked paprika, the oregano and the salt and pepper over everything and stir well.

2. Next, adjust the sausages evenly on the baking sheet and nestle them into the vegetables. Then roast everything in the preheated oven for approximately twenty -thirty-five minutes, or until the sausages are completely cooked through, and the baby potatoes are soft. Use a meat thermometer to ensure the sausages have reached an internal temperature of at least 165 degrees Fahrenheit.

Decorate with some fresh cilantro or parsley and serve this meal to your hungry family!

Source The Busy Baker

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Cowboy Lasagna

I’m not going to lie lol, cooking this lasagna was tricky. But since I love lasagna and sometimes is difficult to prepare I was totally relaxed with it as I love a challenge. However, the labor of preparing this recipe was completely worth it. 🙂 And ha, of course, the lasagna tasted incredibly amazing!!!!! 

Cowboy Lasagna

Ingredients

2 Tbsp. Olive oil

1 lb lean ground beef

1 lb sage-flavored sausage, removed from casing

1 lb sliced pepperoni

One 16-oz can diced fire-roasted tomatoes

One 12-oz can tomato paste

1 Tbsp. Dried oregano

1/8 tsp. salt

1/4 tsp. black pepper

2 garlic cloves, minced

1 medium onion, finely chopped

16 oz lasagna noodles (I used Barilla)

16 oz ricotta cheese

16 oz mozzarella cheese, shredded

1 C. grated Parmesan

Directions

Preheat the oven to 350 degrees F.

1. In a large skillet over medium-low heat, pour the oil and lightly brown the ground beef and sausage. Make sure to keep the meat chunky, not finely separated, while cooking. Combine the pepperoni, tomatoes, tomato paste, oregano, salt, pepper, garlic, onion and two of cups water. Bring to a simmer and simmer, uncovered, for thirty minutes.

2. Bring a large pot of water to a boil. Cook the lasagna noodles according to the package directions and drain. Lightly grease a 9-by-13-by-2-inch baking dish with non-stick cooking spray. And in the bottom of your baking dish cover it with a layer of the prepared sauce. Top with a layer of the lasagna noodles and the ricotta, mozzarella and Parmesan cheeses. Repeat the process, ending with the sauce, noodles, and cheeses.

3. Bake until lightly browned and bubbling, about forty minutes. Allow the dish to stand for fifteen minutes before serving. Cut the lasagna into 3-inch squares and serve.

Source Cooking with Trisha Yearwood


Keep up the great work 🙂 I know you’ll be an excellent cook someday.


Coming up next week (My Birthday week) 
Mon 22nd Chicken Fajita soup

Tues 23rd My Birthday! 😄😆😂😊🎂🍰

Breakfast

Krispy Kreme donuts

Lunch

Leftover chicken fajita soup

Dinner

I have not decided lol. But I’m definitely NOT cooking lol. However, I still will write a post about my Birthday celebration and the incredible cake that I want 😊

Dessert Reese’s Peanut butter Cup  Cake

Wed 24th

Sloppy Joes
Side dish of the week Baked Cauli-tots

Thurs 25th
Honey Glazed Salmon with Citrus Avocado Salsa 

Thank you again so much for reading!





Homemade Chicken Taquitos

My brother and dad love eating taquitos. Whenever they make a trip to the grocery store one of the things they will buy is frozen taquitos, heat them up in the oven and eat them like their nothing lol. No offense to those who loves these things because I confess I enjoy eating them too. 🙂 However, I am going to have to admit though that these Homemade Taquitos are the BOMB.com and beats the frozen ones by 1000 lol.

Cream Cheese and Chicken Taquitos

Ingredients

3 C. chicken, cooked and shredded 

6 oz cream cheese, softened

⅓ C. sour cream

½ C. Salsa

1 ½ C. Colby jack cheese

1 ½ C. chopped baby spinach, stems removed

Salt and pepper, to taste

12 6 inch corn or flour tortillas (I used Mission Foods)

canola oil, for frying

Instructions

Heat ½” of oil in a skillet over medium heat. In a large bowl combine the chicken, cream cheese, sour cream, salsa, Colby jack, and spinach. Add salt and pepper to taste. Once the oil is hot enough (place your hand over the pan, above oil, to feel the heat), add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread it out using a spatula. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides. Repeat the process until all the tortillas is stuffed, rolled and fried. Set on paper towels to drain. Serve warm and ENJOY!

Source Lilluna

Healthier Chicken Alfredo

Chicken Alfredo is one of my all-time favorite pasta dishes. Tonight I had the pleasure of cooking it for the first time for some of my family members. lol, I am delighted and proud to say it was a success. 🙂

Moreover, I recognize that Chicken Alfredo is quite the calorie bomb–a typical serving ranges anywhere from 500 to 800 calories–but it doesn’t have to be. Check out this lightened version of the creamy, classic comfort food. This recipe features tender whole-grain pasta and spinach in a savory Parmesan garlic sauce.

Healthier  Chicken Alfredo

Ingredients

One box. Barilla uncooked whole-grain penne pasta (I used 8 ounces of a 16 oz pkg)
8 C. (or 6 ounces) fresh baby spinach
2 Tbsp. butter
One garlic clove, minced
1 Tbsp. All-Purpose flour
1 1/2 C. low-fat (2%) milk
4 oz. low-fat cream cheese softened
1/4 C. grated Parmesan cheese
2 C. shredded or chopped cooked chicken breast
1/4 tsp. salt
1/4 tsp. black pepper

Directions

1. Cook pasta in boiling water in a large pot for eight minutes or until tender; remove from heat. Add spinach and let stand fifteen to thirty seconds, occasionally stirring, until spinach is wilted. Drain and set aside. Melt butter in same pot over medium heat. Add garlic; sauté for one minute.

2. Add flour and cook one minute (mixture will be crumbly). Whisk in milk. Cook, continuously whisking, for two minutes. Combine the cream cheese, salt, and pepper; stir until smooth. Stir in chicken; cook 1 minute or until cooked through. Mix pasta mixture and sauce in a large bowl. Serve immediately with a salad. Yummoelicious!

Source  MyFitnessPal

 

Breakfast for Dinner

I am a huge breakfast fan. In fact, I love it so much that I sometimes will have it for dinner. My most-liked breakfast foods are pancakes, eggs, and bacon. Ha! This is a bit off subject, but my all-time favorite go-to place is IHOP (Also known as International House of Pancakes). And eating their luscious chocolate chip pancakes lol. Yum yum!! Hahaha! 😀

Lol, so anyway back to the original subject.

Since I have not had breakfast for dinner in a very long time, I was excited to have it for one evening. Last week while I was planning this week’s meal plan I was scanning through a crockpot cookbook and discovered this Southwestern Breakfast Casserole. It is not only full of delicious flavors, but it too has sausage, eggs and lots of cheese. Yummy! 😀

This recipe would also make an excellent filling for breakfast burritos or tacos, and I think next time I will throw in some hash browns or potatoes to mix it up a bit. There are also options to change up the meat with ham or bacon and add in other veggies that your family enjoys.

Crockpot Southwestern Breakfast Casserole

Ingredients

1 lb. Jimmy Dean Breakfast Sausage
1 small Can Green Chiles
1 Medium Onion
1 Green Pepper 
2 1/2 C. Cheddar Cheese 
18 Eggs
1/4 tsp. salt
1/4 tsp. pepper

 

Directions

1. Brown the sausage in a non-stick skillet over medium-low heat and cook until it’s no longer pink. While the sausage is browning dice the onion and green pepper. Set aside. Next, whisk together the eggs, salt, and pepper in a large mixing bowl. And shred the cheese.

2. Next, layer the first five ingredients into a six-quart crockpot (with cheese being on the top of each layer), (Similar to what you would do with lasagna) and then cover the entire breakfast casserole with the eighteen eggs. Cover and Cook on Low for eight hours. Serve immediately with ketchup and or Frank’s Buffalo sauce.

What is your most-liked breakfast food?

Source The Crockin’ Girls 

Baked Garlic Cheddar Chicken

I had a bit of a challenging time with this recipe. How was it difficult you might ask??? Well because I wasn’t paying attention and didn’t read the instructions thoroughly like I regularly do and ran into a few roadblocks. However, on the sunny side, everything turned out perfectly fine lol. 🙂

This cheddar chicken is so tasty that when you bite into one, you’ll send your taste buds into a frenzy.

Baked Garlic Cheddar Chicken

Ingredients

1⁄2 C. butter
4 garlic cloves, minced
3⁄4 C. Progresso dry bread crumbs, plus more for the baking dish (Italian seasoned)
1⁄2 C. parmesan cheese, freshly grated
1 1⁄2 C. cheddar cheese, shredded
1⁄4 tsp. dried parsley
1⁄4 tsp. dried oregano
1⁄4 tsp. ground black pepper
1⁄8 tsp. salt
8 boneless, skinless chicken breast

Directions

Preheat oven to 350 degrees F.

1. Grease a 13 x 9-inch baking sheet and line it with foil.
And cover the bottom with a thin layer of bread crumbs.
Over low heat melt the butter in a small saucepan and cook garlic until tender, about 5 minutes. Remove from heat and pour the garlic butter into a shallow dish. Set aside. 

2. Rinse and pat dry chicken. Next place chicken on a clean surface and pound it until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin. In another shallow dish, combine together bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt. Soak each chicken breast in garlic butter to coat, then press into the breadcrumb mixture.

3. Place coated chicken breasts in a prepared baking dish. Drizzle with any remaining butter and sprinkle with any remaining bread crumb mixture. Bake for thirty minutes or until chicken is no longer pink and juices run clear.

Source: Kitchme