Baked Stuffed Zucchini

I've been cooking quite a bit with Zucchini recently. I've made Zucchini bread, stir-fry, pancakes, battered and fried, grilled and I'm sure I'm forgetting something. This idea was given to me by a friend and came out quite delicious.

Ingredients:

• I used this one zucchini, under normal circumstances it probably about four.
• 

• 1 lb. ground beef
• 4 servings brown rice ( cooked according to package directions)
  
• Seasonings to taste
  
• 1 jar tomato sauce
• 2 cups shredded mozzarella

Procedure:

• Brown the beef and add your choice of seasonings. I used onion powder on it all and added fresh peppers to some of the beef. (I hate peppers, but my husband likes them.)
• Mix the browned beef and rice.
• Cut Zucchini lengthwise and hollow out the seeded portion with an ice scream scoop.
• Fill with beef mixture
• 

• Place filled Zucchini in a glass baking dish.
• Cover with Tomato Sauce and sprinkle cheese over entire dish
• Bake at 350 for an hour covered. Uncover and cook 15 minutes more.
• Check Your Zucchini frequently for tenderness as thickness may vary.
• 

Chicken Surprise

Tonight I made Chicken Surprise. The surprise being I had no idea how it would turn out! Due to our pathetic snow storm yesterday I did not get to the store to buy meat that I needed. As a result, I had fun throwing random things in the Crock Pot over some chicken. It was pretty darn yummy too!

Chicken Surprise

Ingredients (from what I remember...)

• 4 chicken breasts
• 1 onion, chopped
• Some button mushrooms, about a pint
• Handful baby carrots
• Can of cream of mushroom soup
• Can of water
• Garlic powder
• Cajun Seasoning

Procedure

• Place chicken in Crock Pot
• Cover with the veggies
• Pour on soup and water
• Cover the top with garlic powder and then the Cajun Seasoning

Snow Ice Cream!!

My friend Emily posted this awesome recipe online. It is so fast, so yummy, and perfect for a snowy day! Who doesn't love a nice cold bowl of ice cream when it is snowing outside?

Snow Ice Cream

Ingredients:

• 1 cup milk
• 1/2 cup sugar
• 1 tsp vanilla
• SNOW!
  

Mix together until blended.

Then add snow until it is an ice cream like consistency (5-6 cups usually)

Scoop and enjoy!

You can add chocolate syrup, fruit, etc to make it flavored as well. (I mixed in hot chocolate mix)

Freeze for up to 5 days for later use.

Potato and Canadian Bacon Slow Cooker Chowder

If you've been reading my blog, you know that I love a good chowder on a cold day. I've tried a few corn chowders and this time it was a delicious potato chowder. However, I would add in corn to this recipe next time! It was also my first time cooking with barley and I love the consistency of the chowder as a result. It was flavorful, warm and soothing on a very busy day! This is a Weight Watchers recipe addition, with a few changes by me (of course).

Potato and Canadian Bacon Slow Cooker Chowder
From WeightWatchers.com

Ingredients

• 2 cup(s) potato(es), cut into 1/2-inch cubes
  

• 1 large carrot(s), diced (I chopped up a handful of mini carrots)
  

• 1 cup(s) leek(s), chopped, white part only
  

• 1 medium garlic clove(s), minced
  

• 4 cup(s) fat-free chicken broth
  

• 1/2 cup(s) uncooked barley
  

• 1 piece(s) bay leaf
  

• 1/4 tsp dried thyme, crushed
  

• 1/4 tsp black pepper
  

• 4 oz Canadian-style bacon, cut into 1/4-inch pieces (I used sliced ham -- same thing right?)
  

• 1/2 cup(s) fat-free milk

Procedure

• In a slow cooker, combine potatoes, carrots, leek, garlic, broth, barley, bay leaf, thyme, pepper and bacon; cover and cook on low for 6 hours.
• Stir in milk and heat until it is warm.
• Note: The original recipe calls for evaporated milk and fat free half and half. I just used milk and I thought the chowder was perfect. Click through to the original if you want to make it "authentically".

Sloppy Joes Italia

Who doesn't love Sloppy Joes? Adam Sandler's "Lunch Lady Land" always comes to mind...Sloppy Joes, Slop, Slop, Sloppy Joes! These Sloppy Joes from Fix it and Forget it Lightly are easy, filling and quite healthy! I used less turkey, but kept the other ingredients the same. We had less servings, but each one was more packed with veggies! I did not brown the turkey in advance as the original recipe says, instead increased cooking time.

Sloppy Joes Italia
From Fix it and Forget it Lightly

Ingredients

• 1 1/2 lbs. ground turkey (I only used 1 lb.)
• 1 cup onions, chopped
• 2 cups tomato sauce
• 1 cup sliced fresh mushrooms
• 2 Tbsp. Splenda
• 2 Tbsp. Italian Seasoning
• Hamburger buns
• Shredded Mozzarella

Procedure

• Combine turkey, onions, sauce, mushrooms, spelenda and Italian seasoning in slow cooker.
• Cook on low for 6-8 hours.
• Serve over bun and topped with mozzarella cheese.

Menu Planning -- February Week 2

I forgot to post this on Sunday! Ooops! I've already strayed..

Sunday	Monday	Tuesday	Wednesday
Super Bowl!	Sloppy Joes Italia, Fix it and Forget it Lightly , pg. 42	Turkey Meatloaf , Fix it and Forget it Lightly , pg. 40	Potato and Canadian Bacon Chowder
Thursday	Friday	Saturday
Rosemary Chicken, Fix it and Forget it Lightly, pg. 11	Beef Stroganoff, Fix it and Forget it Lightly, pg. 57	Pizza of some sort…

Southwestern Layered Bean Dip

It is Super Bowl Sunday!! We are going over to my parent's for the game, but it will just be my husband, my mom and myself. My mom is making chicken wings and some other dishes. I'm bringing this dip and a salad. Low key and yummy!

Last year I did a search for "Healthy Super Bowl Recipes" and this one came up. It was super fantastic and so I'm making it again. I've eliminated the olives because my husband hates them and I feel like being nice today. I sprinkled in some Cajun seasoning in honor of the Saints! I've also eliminated the jalapeno slices since I hate all peppers! (You'll notice that theme in my cooking.)

Southwestern Layered Bean Dip
From: www.eatingwell.com

Ingredients:

• 1 16-ounce can nonfat refried beans”
• 1 15-ounce can black beans, rinsed
• 4 scallions, sliced
• 1/2 cup prepared salsa
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 cup shredded Monterey Jack, or Cheddar cheese (I used "macho taco")
  
• 1/2 cup reduced-fat sour cream
• 1 1/2 cups chopped romaine lettuce
• 1 medium tomato, chopped
• 1 medium avocado, chopped

Procedure:

• Combine refried beans, black beans, scallions, salsa, cumin, and chili powder in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.
• Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.
• Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado
• To make ahead, c0mplete the first step and refrigerate. Cut up the veggies and store in a separate container. When ready to serve continue the recipe.

Oh and my mom wanted to share her beautiful arrangement of Shrimp Cocktail...

Pesto Pizza

I made this one up all by myself! It was so yummy, my husband complimented it without me even saying "Did you like it?" And he was like "Is there another pizza?"

Pesto Pizza

Ingredients:

• Homemade Pesto with half the oil
• Pizza crust (I used a whole grain one)
• Toppings of your choice: I used pre-cooked chicken, tomato and black olives
• Mozzarella Cheese

Procedure:

• Spread Pesto on crust.
• Top with toppings.
• Cover with cheese.
• Cook on 350 until heated through.
  
• Enjoy!

Cheeseburger Soup

I had this recipe for Cheeseburger Soup from WeightWatchers.com, but didn't like that it would only be in the Crock Pot for 2 hours and there was way too much prep. I made some adaptations, eliminated the milk, and cooked it all day. Here it is:

Crock Pot Cheeseburger Soup

Ingredients:

• 1 garlic clove, minced
• 1 med onion, chopped
• 1 medium stalk celery, chopped
• 1 pound uncooked lean ground beef
• 2 tbsp. flour
• 2 cups chicken broth
• 8 oz. cheese of your choice
• 1/2 tsp paprika
• salt and pepper to taste
• tortilla chips

Procedure:

• Put garlic, onion, celery, beef, flour, broth, paprika in slow cooker.
• Cook 6-8 hours on low.
• An hour before serving, mix in cubed cheese.
• Serve topped with tortilla chips crushed.

Crockpot Chicken Stroganoff

I don't know if this really qualifies for my blog, since technically my husband did most of the preparation because I've been under the weather. That said, I did find the recipe, make the shopping list and wrote down the directions for my husband. Then, when he realized he'd bought Cream of Mushroom in stead of Cream of Chicken soup -- I let him know that would be okay!

To give myself some credit, I did stir the meal when I got home and added in the pasta!

I found this recipe by searching "Weight Watchers Crock Pot Recipes," because I'm contimplating starting WW again and would want to make sure my Crock Pot addiction could continue. I found this site http://hubpages.com/hub/Weight_Watchers_Crockpot_Recipes with several recipes. This dish comes in at about 4 points a serving before adding pasta (that was all me).

CrockPot Chicken Strogranoff

Ingredients

• 1 pound boneless, skinless chicken
• 1 container (16 oz) fat free sour cream
• 1 packet powdered onion soup mix
• 1 can fat free cream of chicken soup (or cream of mushroom if that is what your husband buys)
  
• 1 small can mushrooms

Instructions

• Add all ingredients to crock pot. Cook on low for 6 hours.
• About an hour before serving, stir in a bag of egg noodles and about 2 cups of water to cover.

Menu Planning -- February Week 1

Sunday	Monday	Tuesday	Wednesday
Subway	Crockpot Chicken Stroganoff	Dinner with friends	Slow Cooker Cheeseburger Soup
Thursday	Friday	Saturday
Potato and Canadian Bacon Chowder	Sloppy Joes Italia, Fix it and Forget it Lightly , pg. 42	Sloppy Turkey Meatloaf , Fix it and Forget it Lightly , pg. 40

Ground Turkey Potato Dinner

Tonight's dinner was the picture of "comfort food." On a snowy day when I have a cold, this is just what I needed. I also got to use a couple of fun kitchen gadgets and that is always fun! I used this neat new-to-me handy dandy potato peeler a coworker gave me upon hearing I hate to peel potatoes and avoid making anything that requires peeled potatoes. Also, I used a crinkle cutter -- which makes dinner more exciting!

Ground Turkey Potato Dinner
From Fix It And Forget It Lightly

Ingredients:

• 1 lb. ground turkey
• 5 cups raw potatoes, sliced
• 1 onion, sliced
• 1/2 tsp. salt
• dash of black pepper
• 14 1/2 oz. can green beans, undrained
• 4 oz. can mushroom pieces, undrained
• 10 3/4 oz. cream of chicken soup

Procedure:

• Crumble uncooked ground turkey in slow cooker.
• Add potatoes, onions, salt and pepper.
• Add beans and mushrooms. Pour soup over top.
• Cover. Cook on high 4 hours or low 6-8 hours.
• I stirred it all together about 2 hours before serving.
• Then whine in bed and have your husband serve you because you have a cold-- that makes it taste awesome!

Pineapple Chicken

I again found this recipe on A Year of Slow Cooking, my absolute favorite blog -- especially now that she's blogged much more than a year. The mixture of the soy sauce and pineapple makes a really savory dish. I would love to try this recipe with ham instead. I think it would be fab!

Pineapple Chicken
From A Year of Slow Cooking

Ingredients:

• enough chicken for 4
• 20 oz can of pineapple chunks
• 1/4 cup soy sauce
  
• 1 t red pepper flakes

Procedure:

Put it all in the Crock Pot. Cook on low for 6-7 hours.

Crock Pot Broccoli Beef

First of all, I must say this recipe is the first one that made me feel like a "real cook," because I had all of the spices, oils, etc. in my cabinet. My staples are starting to be adequate! As for the finished product, I wouldn't cook it as long next time and I would make sure its just a pound of meat -- I put in a bit more and bits weren't covered by the liquid. Otherwise its quite tastey with a bit of a "bite".

Crock Pot Beef and Broccoli
From: A Year of Slow Cooking

• 1 lb thin beef (in thin strips -- I used stew meat)
• 1/4 cup soy sauce
• 2 T white wine
• 2 T apple cider vinegar
• 1 T brown sugar
• 2 t sesame oil
• 2 cloves smashed and chopped garlic
• 1/2 t crushed red pepper flakes
• 1 bag thawed broccoli florets (to add later)

The Directions.

• add the liquid to the crockpot

• chop up your garlic, add to mixture

• stir in spices

• mix it all together

• cook on low for 6-8 hours, depending on the cut of meat. Thicker pieces will take longer to tenderize.--an hour before serving, add entire bag of broccoli, cover and cook on high for another hour or so. Stir to coat broccoli.

• Serve over brown rice.

Healthier Corn Chowder

What is better on a rainy day than a nice hot bowl of soup? Today was pretty much the rainiest, nastiest, January day we've had in awhile and I was happy to have hot corn chowder waiting when I got home. I found this recipe on my favorite Crock Pot Blog, A Year of Slow Cooking. The author of this blog found the recipe in Slow Cookers for Dummies and I made further adaptations. I really wanted to try this recipe when I saw how healthy it was, but was skeptical about taste when losing cream and butter. I really thought it was delicious and did not miss it one bit. It was a bit too soupy so I added corn starch to thicken, but next time I'd add more potatoes. Below is my adapted recipe.

Healthier Crock Pot Corn Chowder
From A Year of Slow Cooking

Ingredients:

• 2 quarts water with 8 bouillon cubes
• 1 small onion - finely chopped
  
• 1 tbs. olive oil
• 1 red pepper
• 1 handful baby carrots
• 2 (16-ounce) bags frozen corn
• 2 medium potatoes (next time I’d add more potatotes)
• Corn starch to thicken as desired

Procedure:

1. Brown the onion in the olive oil. Brown until it is soft, but not cooked all of the way.
2. Chop the carrots and pepper (the Pampered Chef version of the slap chop works great)
4. Chop the potatoes and leave skin on.
3. Put veggies in Crock Pot.
4. Add frozen corn.
5. Boil water and make broth.
6. Pour over veggies.
7. Cook on low 7-8 hour -- about an hour before serving, use your handy dandy hand blender to blend up the soup!
8. Enjoy!