Honey Lime Chicken

 

On my way to 365 recipes in 365 days.  Here is recipe 42.

My Grammy gave my mom this recipe A LONG time ago.  I ate it several times growing up and then my mom included it in the cookbook she gave me when I got married.  This is originally a Weight Watchers recipe.  I don’t know any of the points or health stats on it, but I do know that it is really really yummy.

I used lean chicken tenders and they were so yummy.  The sauce was delicious and we even put it on our rice.  I like the flavors of the lime, Dijon mustard, and honey.  This meal comes together very quickly.

Honey Lime Chicken

1 1/2 lb chicken, skinned

dash of salt

dash of garlic powder

4 Tbsp lime juice

4 tsp Dijon mustard

4 tsp honey

1. In a small nonstick baking pan, arrange chicken and sprinkle with salt and garlic powder.  Bake at 350 degrees until chicken easily pierces with a fork.  About 30 minutes.

2. In a small sauce pan, combine the lime juice, mustard, and honey.  Heat until all combined and smooth.

3. Spread mixture over chicken and bake 10-15 minutes more, until golden brown.

Serve with rice and veggies.

Caramel Apple Sticky Buns

On my way to 365 recipes in 365 days.  Here is recipe 41.
I love the cinnamon rolls in The Pioneer Woman Cooks.  So, when she posted a new sweet roll recipe on her blog, I knew that I had to give it a try.  And when my husband saw that the recipe included apples, he was all for a sweet breakfast.

Look at these yummy treats!  The caramel is perfect and not too rich.  The apples make them extra gooey and special.
I made my dough in the bread machine rather than using the recipe for dough that Ree Drummond uses.  But I used the filling and the caramel recipe and it was wonderful!
Caramel Apple Sticky Buns
Dough:
1 egg at room temp + enough warm water to = 1 cup
1 tsp lemon juice
3 Tbsp oil
1/3 cup sugar
1 tsp salt
3 1/2 cup flour
1 1/2 tsp active dry yeast
Filling:
1/4 cup butter
1/2 cup cinnamon sugar
Caramel Apple Topping:
1 stick butter
1 1/2 cup packed brown sugar
1 Tbsp corn syrup
2 Tbsp heavy cream
1 Granny Smith apple peeled and finely diced
1. Make the dough in your bread machine on the dough setting.
2. Roll out the dough to a rectangle.  Pour the 1/4 cup melted butter on the dough and sprinkle with the 1/2 cup cinnamon sugar.  Roll up into a long roll and then slice in to 1 1/2 inch to 2 inch rolls. 
3. In a heavy saucepan, melt 1 stick butter, brown sugar, corn syrup, and heavy cream.  Bring to a boil then remove from the heat. 
4. Pour about half of the caramel sauce in to a greased 9 inch cake pan.  Top with chopped apple and then arrange the rolls on top. 
5. Bake at 375 for 30-35 minutes, cover with foil for the first 20 minutes. 
6. Invert rolls on to a serving plate and serve with a smile and extra caramel sauce on the side.

Ground Beef Vegetable Soup

 

On my way to 365 recipes in 365 days.  Here is recipe 40.

This is the first recipe that my twin sister asked me for when she started cooking.  That was about 4 years ago.  This is still one of my favorite soups.  It is so full of flavor and the veggies are wonderful.

Look at all that veggie goodness brewing.

This recipe has been adapted over the last 4 years.  I got the original recipe from Taste of Home Magazine.  I cannot remember the issue or even if it was a special seasonal magazine.

I have been working on getting some better pictures.  The trick for today was to make dinner at noon and then photograph it while I had good light at lunch time.  Then all I had to was reheat for dinner.  It worked out pretty nice and all the natural lighting made all the difference.

I serve this soup with fresh rolls and a side salad.  It is wonderful.

Ground Beef Vegetable Soup

1 lb ground beef

2 cans beef broth (14 1/2 oz each)

2 cups water

1 can (28 oz) diced tomatoes, undrained

4 celery ribs, chopped

3 large carrots, sliced

1 medium yellow onion, diced

2 yukon gold potatoes, peeled and cubed

1 head fresh cauliflower, cut in to florets

2 tsp dried tarragon

1 Tbsp garlic powder

1/2 Tbsp dried parsley

1/2 tsp salt

1/8 tsp pepper

3/4 cup uncooked macaroni

1. Cook macaroni according to package directions, set aside

2. In a large soup pot, brown ground beef over medium heat until no longer pink.  Drain.

3. Add broth, water, tomatoes, celery, carrots, onion, potatoes, cauliflower, taragon, garlic powder, parsley, salt and pepper.  Bring to a boil and reduce heat to simmer.  Cover and simmer 30 minutes until veggies are tender.

4. Stir in macaroni and serve.  Enjoy!

Oatmeal Scotchies

 

On my way to 365 recipes in 365 days.  Here is recipe 39. 

We love cookies around here.  We like any kind, we don’t discriminate.

This is not an original recipe but my family has been making these cookies for as long as I can remember.

You can find the recipe on the back of the Hershey’s Butterscotch Chip bag, but out of courtesy, I will type it here for you.  Enjoy!!

Oatmeal Scotchies

1 cup butter, softened

3/4 cup packed brown sugar

3/4 cup granulated sugar

2 eggs

1 tsp vanilla

3 cups quick oats

1 1/4 cup flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1 pkg butterscotch chips

1. Preheat oven to 375 degrees.

2. In the bowl of a stand mixer, cream together butter and sugars.

3. Add eggs and vanilla, mix well.

4. Add in flour, baking soda, salt, and cinnamon.  Mix well.

5. Stir in oats and chips. 

6. Drop by spoonful on to cookie sheet and bake 9-11 minutes. 

Enjoy!

 

Broccoli and Pepper Jack Cheese Soup

 

On my way to 365 recipes in 365 days.  Here is recipe 38. 

My husband went out to lunch with a friend a few weeks ago and had broccoli cheese soup.  He said it was amazing and that it was made with pepper jack cheese.  Challenge accepted.  I HAD to replicate that recipe.  I wanted to surprise him and he eagerly ate his whole bowl and proclaimed that it was definitely as good at the restaurant.  I thanked him for keeping my self esteem so high.

I used The Pioneer Womans Broccoli Cheese Soup recipe as a base and adjusted per her recommendations to make it to my taste specifications.  Ree Drummond has it down when it come to delicious things in the kitchen

“Hello you saucy bowl of delicious goodness.  Join me for dinner won’t you?”

Broccoli and Pepper Jack Cheese Soup

1 yellow onion, diced

1/2 cup butter

1/3 cup flour

4 cups whole milk

2 cups half-and-half

4 heads broccoli, cut into florets

1/4 tsp nutmeg

3 cups grated pepper jack cheese

salt and pepper to taste

1 cup chicken broth

1. Melt the butter in a pot over medium heat.  Add the onions and cook for 3-4 minutes.  Sprinkle flour over top and stir.  Cook for 1 more minute.

2. Add in milk and half-and-halt.  Add the nutmeg, broccoli, and a dash of salt and freshly ground black pepper.

3. Cover and reduce heat to low and let simmer for 30 minutes until the broccoli is tender.

4. Transfer hot soup to a large blender and puree just for a moment.  Transfer back to pot and continue to heat.  Stir in chicken broth. 

5. Stir in cheese until melted and serve is a large bowl or bread bowl.  Add more salt and pepper as needed.

* You can skip the bending part if you would rather mash the broccoli pieces or if you prefer a thinner soup and large pieces of broccoli.  If you do this, you may consider leaving out the chicken broth all together*

Blueberry Waffles with Blueberry Syrup

 

On my way to 365 recipes in 365 days.  Here is recipe 37.

We really like breakfast food.  And I happened to have a bunch of blueberries just waiting to be eaten…..and we had been eating them for days already.

A few tips: If you use frozen berries, do not thaw them before adding them to the batter.  Also, you will notice that in this waffle recipe, I have also instructed you to beat the egg whites separate from the rest of the batter.  This is a real waffle secret.  I promise you will notice a difference and your waffles will be gourmet.

My husband really likes fruity syrups.  If he has a choice between maple and mixed berry, there is no question what he will choose.  This syrup was very quick to make and a real treat for my girls as they will eat anything with berries in it.  It was not such a treat to clean of Nora’s light pink pajama top (and bottoms, and socks, and legs, and….)

Blueberry Waffles

*Adapted from Taste of Home*

2 cups flour

2 1/4 tsp baking powder

1/2 tsp salt

1 2/3 cups milk

3 eggs, separated

1/4 cup butter, melted

2/3 cup frozen or fresh blueberries

1. In a large bowl, combine the flour, baking powder and salt.  Whisk in the milk, egg yolks, and butter.  Stir just until blended.  Fold in the blueberries.

2. In a separate bowl, beat the egg whites until stiff peaks form and gently fold in to the batter.

3. Bake according to your waffle iron instructions.  Enjoy with blueberry syrup.

Blueberry Syrup

1 1/2 cups fresh or frozen blueberries

1/2 cup orange juice, divided

3 Tbsp honey

1 Tbsp corn starch

1. In a small saucepan, combine the berries and 1/4 cup orange juice.  Stir in the honey and heat to a boil while stirring.

2. In a small liquid measuring cup, combine the remaining orange juice and cornstarch until smooth.  Slowly add to berries and cook for 2 minutes longer until thickened and bubbly.  Serve with warm waffles.

Lunch Lady Brownies

 

On my way to 365 recipes in 365 days.  Here is 36. 

Is there any better name to make a very vivid memory of a food?  “Lunch Lady Brownies”  You know those will be served with thick frosting and sprinkles.

I went to a very small rural school for 1st through 5th grade.  It was a k-12 school and there was only one teacher for each grade until 9th grade, and then only 1 teacher for each subject.  I loved it!

My sister and I ate hot lunch everyday.  We are not talking the hot lunch at school where you have no clue what the ingredients are or how old it is.  We are talking fresh homemade food served up hot by the “lunch ladies”  They worked in the big kitchen and knew all of us by name and probably a few embarrassing facts about us as well.

This recipe originated in a small town in Idaho (not my school) at a middle school.  It has been around for more than 50 years and someone graciously shared this recipe on Pinterest.  Thank you lunch lady from Bonneville Jr. Highschool.  These are just what I needed for a trip down memory lane.

Lunch Lady Brownies

1 cup unsalted butter, melted

1/2 cup cocoa

2 cups flour

2 cups sugar

4 eggs

4 tsp vanilla

1/4 cup sprinkles

1. In a large mixing bowl, combine melted butter and cocoa.  Stir until smooth.

2. Add flour and sugar and mix well.  Add in the eggs and vanilla and stir until combined.  Don’t over stir. 

3. Pour into greased 9X13 pan.  Bake at 350 degrees for 20-30 minutes.  Check center with toothpick at 20 minutes.

4. Make frosting and frost while warm.  Sprinkle with any toppings….nuts, sprinkles, white chocolate chips, crushed candy bars.

Enjoy!!

Chocolate Frosting

1/4 cup softened butter

1/4 cup evaporated milk

1/4 cup cocoa

3 cups powdered sugar

dash of salt

1.  Mix all ingredients together with an electric mixer until smooth.  Frost as desired.

Apple Roasted Chicken

 

On my way to 365 recipes in 365 days.  Here is recipe 35.

We love to cook a whole chicken and have a big chicken dinner and then use the leftover chicken in recipes throughout the week.  It is so nice to have flavorful chicken ready to add to any meal. 

There isn’t much recipe to this one.  Just stuff your chicken and cook breast side up.  Serve with all your favorite sides.

Apple Roasted Chicken

1 roasting chicken, cleaned out

1 apple, sliced

1 yellow onion, quartered

salt and pepper

1. Clean your chicken inside and out.  Salt and pepper the inside.

2. Stuff with sliced apple and quartered onion.

3. Salt and pepper the outside of chicken and place in a greased baking pan.

4. Bake at 350 degrees 30 minutes per pound.  Check to make sure skin isn't browning too quickly (cover with foil if needed).  Baste with juices half way through cooking.

Enjoy!!

Easy French Bread

 

On my way to 365 recipes in 365 days.  Here is recipe 34.

This recipe is made in a bread machine just using the dough setting.  If you do not have a bread machine, you can use a stand mixer and mix with dough hook and knead it until smooth and then let it rise once.  After it rises once, punch it down and let it rise again.  After it doubles in a greased bowl for the second time, shape in to loafs.

I had everything on hand for this recipe and it only takes 90 minutes in my bread machine to have the dough ready.  To get that crispy outer crust, be sure to put a pie plate with about an inch of water on the bottom rack of your oven. 

Easy French Bread

1 cup + 6 Tbsp warm water

1 1/2 Tbsp vegetable or olive oil

1 1/2 tsp salt

4 cups flour

1 Tbsp sugar

2 tsp active dry yeast

1. Measure and add all liquid ingredients to the bread machine pan

2. Measure and add all dry ingredients to the bread machine pan….adding the yeast very last in a well on the top of the flour.

3. Snap the bread machine pan in place and use your dough setting.  Start machine.

4.  When dough is done, shape in to 2 loafs and slit across the top diagonally.  Place dough on lightly greased baking sheet.

5. Preheat oven to 375 degrees and place a pie plate on bottom rack of oven.

6. Bake for 40-45 minutes until golden brown. 

Enjoy!

6.

Lemon Cake

 

On my way to 365 recipes in 365 days.  Here is recipe 33.

Have you met my daughters yet?  Verity is 3 1/2 and Nora is coming on 2.  These girls LOVE to have a tea party.  We have some sort of tea party several times a week.  Sometimes we do it up right with cake and cookies and little tea sandwiches.  Other times its just water and a little make believe on the bathroom floor.

Also, I’d like to introduce you to Bunny.  She is a very loved member of our family and does not leave Verity’s side.  She and Verity are best of friends…..and have been since Verity was 9 months old.

This lemon cake is very very good!  It packs quite a lemon punch….so it is not for the faint of taste.

  

This is Nora.  Notice all of her fancy things.  Necklaces galore and a pink fluffy tutu.  She likes her tea to be mostly cream and sugar.

 

This is my sweet Verity.  All I can say about her is that she is full of whimsy.  This girl loves life and has quite a zeal!

   

Notice Bunny in the back.  Pinkies up Verity.

Ok, so now for the recipe.

Lemon Cake

3/4 cup flour

3/4 cup sugar

1/4 tsp salt

1/2 cup butter, softented

2 eggs

2 Tbsp lemon zest

2 Tbsp lemon juice

1. Preheat oven to 350 degrees.  Greese and 8X8 baking dish.

2. Zest and juice 2 large lemons and set aside for the cake and the glaze.

3. In a large mixing bowl (I used my kitchen aide mixer) beat the flour, sugar, salt and softened butter until combined.

4. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice iuntil well combined.  Pour in to the flour mixture and beat at meduim speed until smooth and creamy.

5. Pour in to baking dish and bake 20-25 minutes until the edges turn golden and the center is set.  Allow to cool completely before glazing.

Lemon Glaze

1 rounded cup powdered sugar

1/4 cup lemon juice

8 tsp lemon zest

1. mix all ingredients in small bowl unitl smooth.  Glaze cooled cake.

Pan Baked Lemon Garlic Chicken

 

On my way to 365 recipes in 365 days.  Here is recipe 32. 

Well, I did it.  32 recipes in and I found one that didn’t turn out great.  The chicken and potatoes were really wonderful, but I found that cooking green beans on top of fresh lemons leaves them tasting like bitter lemon peels.  Next time, I will cook just the chicken and potatoes in the pan and cook the green beans separately.  Give this a try, I am not including the green beans in the recipe.

I really like how this is layered in one pan and baked.  The chicken had great flavor and my husband couldn’t get enough of the potatoes.  This recipe is adapted from Real Simple.

Other than washing and chopping the potatoes, there really is no prep for this dinner.  It was easy peasy….wait for it…..lemon squeezy. 

Pan Baked Lemon Garlic Chicken

4 boneless, skinless chicken breasts

6 Tbsp olive oil

2 lemons, one thinly sliced & one juiced

4 garlic cloves, minced

1 tsp kosher salt (if using regular salt only about 1/2 tsp needed)

1/2 tsp freshly ground black pepper

8 small red potatoes, quartered

1. Preheat oven to 450 degrees.  Grease a baking dish.

2. Lay sliced lemon in center of pan and top with chicken.  Spread potatoes around edge of pan. 

3. In a small bowl mix oil, juice of one lemon, minced garlic, salt and pepper.  Stir well.  Pour over chicken and potatoes.

4. Bake for 50-60 minutes until chicken is done and potatoes are tender.  Don’t over cook the chicken.  If needed, remove chicken and keep warm and continue cooking potatoes until tender.

Enjoy!

 

Broccoli Cauliflower Casserole

 

On my way to 365 recipes in 365 days.  Here is recipe 31.

I know that when eating veggies, it is best to not smother them in fattening toppings and sauces.  But this one is too good to pass up…..and, my toddlers loved it.  They get all the vitamins and minerals and a little fat to help their bodies absorb that good stuff.  And I get a tasty side dish.

I found this recipe on the McCormick website.  They have some great suggestions if you are looking to mix up your recipes a bit.

Broccoli Cauliflower Casserole

1/2 cup bread crumbs

1/4 cup plus 2 Tbsp grated parmesan cheese, divided

2 Tbsp butter, melted

1 1/2 tsp Italian seasoning, divided

16 oz frozen broccoli florets, thawed

16 oz frozen cauliflower florets, thawed

2 Tbsp butter

1 cup chopped yellow onion

2 Tbsp flour

1 tsp garlic salt

1/4 tsp pepper

1 1/4 cup milk

4 oz cream cheese, cubed

1. Preheat oven to 350 degrees.  Mix the bread crumbs, 2 Tbsp of the parmesan cheese, 2 Tbsp melted butter and 1/2 tsp of the Italian seasoning in a small bowl.  Set aside. 

2. Melt 2 Tbsp butter in a large skillet on medium heat.  Add onion, and cook for about 5 minutes until tender. 

3. Stir in flour and remaining 1 tsp Italian seasoning.  Add in garlic salt and pepper.  Add milk and cook while stirring until thickened and bubbly. 

4. Stir in cream cheese and remaining 1/4 cup cheese.  Stir until melted.  Add vegetables and toss gently to coat.

5. Spoon in to baking dish and sprinkle top with crumb mixture.

6. Bake 40 minutes until heated through and top is browned.

Enjoy!

Sour Cream Noodle Bake

 

On my way to 365 recipes in 365 days.  Here is recipe 30. 

The Pioneer Woman is the queen of comfort food.  This recipe is from her website (I did change it a tiny bit to use ground beef instead of chuck).  She makes cooking comfort food glamorous.  Have you visited her site or read her books?

I like anything that I can assemble at nap time and then bake right before dinner.  I could have even made this the night before.  This was really yummy and filling.  It was perfect when served with a salad and some crusty bread.

On an unrelated note, I am reading some books and planning to take a food photography class.  I can’t wait to have some great pictures to show you all.  For now, we get to look at some less than stellar pictures….but you get some really yummy recipes.  I’ll keep you all posted on how my learning goes.

Sour Cream Noodle Bake

1 lb ground beef

1 can (15oz) tomato sauce

1/2 tsp salt

1/4 tsp black pepper

8 oz (weight) egg noodles

1/2 cup sour cream

1 1/4 cup cottage cheese

1 cup grated sharp cheddar cheese

1. Preheat oven to 350 degrees. 

2. Brown ground beef in a large skillet.  Add tomato sauce and salt and freshly ground pepper.  Stir then let simmer while cooking egg noodles.

3. Cook egg noodle according to package. Drain and set aside.

4. In a medium bowl, mix sour cream and cottage cheese and some more freshly ground black pepper.  Mix in warm noodles.

5. To assemble, add half of the noodles to a baking dish.  Top with half of the meat mixture and sprinkle on half of the cheese.  Repeat with noodles, meat and then a final layer of cheese. 

6. Bake for 20 minutes or until cheese is melted.

Enjoy!!

Sour Cream Sheet Cake

 

On my way to 365 recipes in 365 days.  Here is recipe 29.

My husband’s mom makes a wonderful Texas Sheet Cake.  It is a favorite of all of his friends and he requests it for dessert if Apple Pie isn’t and option.

This cake is basically made the same way.  You start with the ingredients in a sauce pan to cook over heat, then do the mixing.  This cake is moist and delicate and the frosting is wonderful.  The thing I like about this cake and Texas Sheet Cake is that it isn’t too sweet.  I served this with fresh sliced strawberries and it disappeared quickly.

Sour Cream Sheet Cake

1 cup butter

1 cup water

2 cups sugar

2 1/4 cup flour

1/2 tsp salt

1 tsp baking soda

2 eggs

1 tsp vanilla

1/2 cup sour cream

1. Preheat the oven to 375 degrees.  Grease a jelly roll pan (11X17)

2. Over medium heat, cook butter and water in a sauce pan until butter is melted.  Remove from heat and whisk in sugar until dissolved.

3. Pour liquid mixture in to bowl of a stand mixer or large mixing bowl.  Add in flour, salt and baking soda.  Stir until smooth. 

4. Add in eggs and vanilla and stir in the sour cream.  Mix until well blended.

5. Pour the batter in to the baking sheet and bake 20-25 minutes until the cake springs back lightly when touched.  Make sure center in done.

6. Make frosting while cake is cooling.  Frost cake while still warm.  Cool completely before serving.

Frosting

1 cup butter

6 Tbsp evaporated milk

4 1/2 cup powdered sugar

1 tsp vanilla

1/8 tsp salt

1. Heat butter and milk in saucepan.  Heat until butter is melted and bring to a simmer.

2. Remove from heat and stir in remaining ingredients.  Whisk until completely cool.  Spread over warm (but not hot) cake.

Butter Baked Potatoes

 

On my way to 365 recipes in 365 days.  Here is recipe 28.

Potatoes are an ultimate comfort food.  My best friend is crazy for potatoes.  And I know she would have great things to say about these. 

 

Look at these beauties.  Very easy to prep.  Peal, season, drown with broth, top with butter.  Enjoy!

 

Butter Baked Potatoes

1 1/2 lb baking potatoes, peeled

1 garlic clove, minced

1 can (15oz) chicken broth

cold butter, cubed

minced parsley

salt and pepper

1. Preheat oven to 350 degrees.  Peel potatoes

2. Place potatoes in 8X8 baking dish and pour broth over top.  Salt and pepper….no exact measurement. 

3. Top with pats of cold butter and bake for 35-45 minutes until potatoes are soft. 

Enjoy!

Best Steak Marinade

 

On my way to 365 recipes in 365 days.  Here is recipe 27.

The name is accurate.  I will not be using any other steak marinades.  This one has phenomenal flavor and the ingredients I had right in the pantry.  Doesn’t get better than that.

I took my steaks out of the freezer, drown them in marinade and let them thaw for the day.  Then my husband took charge at the grill and dinner was amazing.

We went all out and squeezed fresh lime juice on our steaks and topped them with some freshly chopped parsley.  I normally pass on steak…..but this one was way too good.  I will be making this plenty of times in the summer.

Best Steak Marinade

1/3 cup soy sauce

1/2 cup olive oil

1/3 cup lemon juice

1/4 cup Worcestershire sauce

1 1/2 tsp garlic powder

3 Tbsp dried basil

1 1/2 Tbsp dried parsley flakes

1 tsp ground pepper

1 tsp fresh minced garlic (2 cloves)

1. Marinate steaks 4-12 hours.  Grill.

Lemon Tea Cookies

 

On my way to 365 recipes in 365 days.  This is recipe 26.

I love lemon.  Lemon bars are one of my favorite treats.  I had some lemons to use and I was hoping to make a sweet treat for a tea party I had planned with my girls.  What is more perfect for a tea party than sweet little cookies with powdered sugar?!

These taste just like lemon bars!  I added a little secret ingredient to put them over the top…….

See that shiny glaze on the top of those cookies?  I brushed the warm cookies with lemonade concentrate while they were still warm.  It gave them a little more lemon zip and made them so moist and “lemon bar” perfect.  Top with some powdered sugar and these are amazing!

Lemon Tea Cookies

1/2 cup butter, softened

1 1/2 cup sugar

2 eggs

1/4 cup fresh squeezed lemon juice

1 1/2 tsp freshly grated lemon zest

1/4 tsp Kosher salt (1/8 tsp if using regular salt)

1/2 tsp baking powder

2 1/2 cups flour

2 Tbsp frozen lemonade concentrate, thawed

powdered sugar for dusting

1. Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.

2. In the bowl of a stand mixer, on medium speed, cream the butter and sugar until fluffy.

3. Add in eggs, one at a time until well blended.  Scrape sides of bowl as needed.

4. Add lemon juice and zest, mixing well until blended.

3. Add salt, baking powder, and flour.  Stir until blended.

4. Drop by rounded spoonful on to cookie sheet.  (I used my cookie scoop)  Bake for 12-15 minutes, careful no to let the edges get brown.  Bake just until edges are firm. 

5. Remove cookies from oven and let cool for 1 minute.  Brush with lemonade concentrate.  Let cookies cool completely and sprinkle with powdered sugar.

Enjoy!

Baked Fajitas

 

On my way to 365 recipes in 365 days.  Here is recipe 25.

We love Mexican food.  And my husband almost always order fajitas when we go to a Mexican restaurant.  I don’t make fajitas often because you really have to tend to them at the stove.  With two little ones, I need to be able to do the prep and get it cooking and walk away from it for a bit.

This recipe fit the bill perfectly.  In fact, I was able to do all the chopping at nap time and I even mixed up the seasonings then as well.  Then, I just had to pop it all in the oven at dinner time.  Easy!

Baked Fajitas

4 boneless, skinless chicken breasts

3 green bell peppers

1 small onion (I like yellow onions)

1 can diced tomatoes (15oz)

2 Tbsp vegetable oil

2 tsp chili powder

2 tsp ground cumin

1/2 tsp oregano

1/2 tsp garlic powder

1/4 tsp salt

12 tortillas, warmed

toppings (sour cream, guac, salsa, cheese, etc)

1. Preheat oven to 400 degrees.  Grease 9X13 baking dish.

2. Slice veggies and chicken in to long thin strips and place in baking dish.

3. Mix oil and seasonings in a small bowl and drizzle over chicken and veggies.  Stir to coat.

4. Bake for 30-45 minutes, until chicken is done and veggies are tender.  Stir twice while baking.

5. Serve with warm tortillas and lots of toppings.

Enjoy!

Loaded Baked Potatoes with Tender Salsa Beef

On my way to 365 recipes in 365 days.  Here is recipe 24.
My husband was raised by a mother from Texas.  They do steak and potatoes right!  He loves this sort of comfort food.  And this easy beef topping was right up my alley.  Simmer stew meat in a crock pot all day and serve it with a restaurant style baked potato.  Oh My Land!  Wonderful.

You can top baked potatoes with just about anything and they will be good.  My best friend loves all potato products equally, but she goes ga-ga over a good baked potato.  Here is my secret to make the skins crispy and flavorful just like a restaurant.
Wash and dry potatoes. Poke holes in potatoes with a fork.  In a small bowl, mix 2 Tbsp olive oil, 1 tsp garlic powder and 1/2 tsp salt.  Brush mixture on potatoes.  Bake at 375 degrees, directly on the rack, for 60 minutes.  *Be sure to place a pan on the rack below the potatoes in case they drip.

Tender Salsa Beef
1 lb stew meat
2 cups salsa
1 Tbsp brown sugar
1 Tbsp soy sauce
1 garlic clove, minced
1. Put stew meat on the bottom of a slow cooker. 
2. In a small bowl, stir together remaining ingredients and pour over stew meat.
3. Cook on low for 6-8 hours.  When done, toss meat in a stand mixer and use paddle attachment to shred.  Top with juices and serve in tortillas, on potatoes, or over rice. 
Enjoy!!

Biggest Loser Breakfast Pizza

On my way to 365 recipes in 365 days.  Here is recipe 23.
I love to watch the show The Biggest Loser.  It is so motivating and has great inspirational stories.  My favorite episode is the one where they bring in a chef.  Sometimes they have a shopping challenge and sometimes it is a cooking challenge.

This time, the chef taught parents and teachers how to make a protein filled breakfast.  My rendition of this recipe is not as healthy since I used full eggs rather than egg substitute.  But this turned out wonderful and a great way to start the day with protein.

If you do the prep on Sunday night by making the sauce and bacon, in the mornings during the week, you just have to cook up and egg and assemble.  Easy!  We use a microwave egg cooker that I found in the kitchen section at Wal-Mart.  One egg and 60 seconds in the microwave.
Biggest Loser Breakfast Pizza (makes 1)
1/2 English muffin toasted
1 egg, cooked
1 Tbsp tomato sauce *see notes below*
1 piece turkey bacon, cooked to crispy
a pinch of mozzarella cheese
a few pieces of spinach
1. Toast English muffin and spread with tomato sauce.
2. Lay cooked egg on top of sauce and layer with spinach and cheese.  Top with bacon.
3. Broil for 2 minutes until cheese is melted.

*To make a fresh healthy tomato sauce, toss a few tomatoes and a handful of spinach in the blender with some Italian seasoning.  Store in fridge for up to a week.*

Sweet Glazed Carrots

On my way to 365 recipes in 365 days.  Here is recipe 22.

Need a “go-to” veggie that your kids will devour?  Or you?  These are the winner.  My mom made these for us growing up and I always cleaned my plate.  These carrots are so yummy with just a hint of sweet.

These are such a fast and easy side dish.  All done in one pan and you won’t need to pay any attention to it while they are cooking.  That’s my kind of side dish.

Sweet Glazed Carrots
4 medium or large carrots, peeled and sliced in 1/2 inch to 1 inch pieces
1/4 cup water
2 Tbsp butter
1/4 cup orange juice
2 Tbsp brown sugar.
1. Bring everything to a boil in a medium sauce pan.  Cover and let simmer until carrots are tender.  About 15-20 minutes

Banana Bread (Healthy)

 

On my way to 365 recipes in 365 days.  Here is recipe 21.

My girls absolutely LOVE banana bread.  I buy extra bananas just to let them get over ripe to make this for my girls.  It is a regular snack in our house. 

In an effort to try to turn some of our favorite recipes in to healthier ones, I made this with applesauce instead of oil and honey instead of sugar.  I found the recipe on Pinterest and it was really good.

Banana Bread (Healthy)

2 cups flour (can use white or wheat)

1 tsp baking soda

1/4 tsp salt

1/2 cup applesauce (get the kind with no sugar added)

3/4 cup honey (local honey is filled with all kinds of good things that will help you fight your local seasonal allergies)

2 eggs, beaten

3 overripe bananas, mashed

1. Preheat oven to 350 degrees.  Grease and lightly flour a 9X5 loaf pan.

2. In a large bowl, combine flour, baking soda, and salt. 

3. In a small bowl, mix together applesauce, honey, eggs, and mashed bananas.

4.  Add the banana mixture to the flour mixture.  Stir just to combine.  Batter will be lumpy.  Pour batter in to loaf pan and bake for 60-65 minutes until done in center.  Let cool on a baking rack.

Enjoy!

*By using honey in this recipe it does significantly raise the price, but that happens when choosing healthier ways with some ingredients.  We really liked this recipe best with white flour.  My girls gobbled it up.

Mexican Corn Chowder

 

On my way to 365 recipes in 365 days.  Here is recipe 20.

This soup tastes quite similar to White Chicken Chili.  This recipe doesn’t have beans, but has corn instead.  And the addition of fresh tomatoes is really good.  This soup was a hit for sure. 

I always serve soup with bread.  This time we chose an Asiago cheese bread loaf that I found at the store.  Easy.

Mexican Corn Chowder

3 boneless, skinless chicken breasts, cut in to 1/2 inch pieces

1/2 cup chopped yellow onion

3 Tbsp butter

2 garlic cloves, minced

1 cup hot water

2 chicken bullion cubes

1 tsp ground cumin

1 cups half and half cream

1 cups shredded Monterey jack cheese

14 oz can creamed corn

4 oz can chopped green chilies

1 medium tomato, chopped

1. In a large soup pot, brown chicken and onion in butter until chicken is no longer pink.

2. Add garlic and cook for 1 minute longer.  Stir in hot water, bullion cubes, and cumin.  Bring to a boil, reduce heat and let simmer for 10 minutes.

3. Stir in the cream, cheese, corn, and chilies.  Cook and stir over low heat until cheese is melted.  Stir in tomato and serve.

Enjoy!