Turkey Meatball and Kale Calzones

These easy calzones made for a quick and yummy alternative to Saturday night pizza (and they have kale - don't tell the kids!).

Ingredients: 

13 frozen fully cooked turkey meatballs 

1 package of chopped frozen Kale 

1/2 package of frozen peppers and onions

2 refrigerated pizza crust dough 

1 jar marinara sauce

1 1/2 cups mozzarella cheese 

Directions:

• Preheat oven to 425
• Spray cookie sheet with cooking spray.
• Microwave the turkey meatballs  (times vary - follow guidelines on the bag)
• Combine frozen kale with peppers and onions and microwave for 3 minutes
• Cut up the meatballs into smaller pieces.
• Add meatballs, marinara sauce and cheese to the kale, peppers and onions. 
• Mix together and set aside. 
• Unroll the refrigerated dough onto a cookie sheet and divide it into quarters. 
• Add the filling to eat quarter and fold over. 
• Press edges with a fork to seal. 
• Cook in the oven for 15 minutes or until the dough is golden brown.

When I cooked these the first time, I only made 4 calzones so I had extra filling. I added my extra filling to cheese tortellini for a quick meal later in the week! It was also delicious!!

The BEST Goulash Recipe - EVER!

"Dad, you're the BEST cooker, ever!!!!"

This is what my kids say when they have my husband's goulash. Any recipe that kids willingly devour every time it is served is worth sharing!! This is also a great make ahead recipe (it is what we make for the Grandparents when they are watching the kids for the weekend!!)

Doug's Best Ever Goulash: 

Ingredients:
1lb Ground Turkey
1 can corn (drained)
1 can chili beans (**this is the secret ingredient!!)
1 can kidney beans (drained)
1 can diced tomatoes with chilies or salsa if you want some spice
Pasta - we use elbows but you can pick your favorite kind of pasta
Parmesan or Cheddar Cheese

Directions:
Brown the ground turkey in a large skillet.
Add remaining ingredients to skillet and bring to a boil.
Reduce heat and simmer for 10 minutes or until the pasta is tender.
Top with your choice of cheese

Easy One Skillet Chicken Stir Fry

This dinner is one of my kids FAVORITE meals and it is sooooo easy!! You can add more veggies, try out different stir fry sauces....lots of opportunities to change this up!!

Easy One Skillet Chicken Stir Fry 

Ingredients:

1 lb boneless chicken breasts 

2 bags frozen stir fry vegetables (or one stir fry veggies and one broccoli)

1 can water chestnuts (my kids love these, so I put in extra!)

1/2 cup stir fry sauce (my favorite is the Wegman's brand)

Optional - garlic powder 

2 cups brown rice 

1 1/2 cups water

Directions: 

• Cut the chicken breasts into bite sized pieces and cook in the skillet until no longer pink.
• Add frozen vegetables, water chestnuts, stir fry sauce and water and bring to a boil. 
• Stir in rice, reduce heat to medium and cook for 5 minutes.
• Stir and remove from heat for another 5 minutes

Crockpot Chicken Philly Stuffed Peppers

Fall is in the air and Football season is starting up...who doesn't love a Chicken Philly Sandwich?!

I decided to try a recipe that satisfied the craving without sacrificing too many calories (and it's in a slow cooker so it saved me on time!!)

Crock Pot Chicken Philly Stuffed Peppers

Ingredients: 

4 large peppers
1 lb boneless chicken breast
1 Onion (Chopped)
2 tbsp chopped garlic
1 can sliced mushrooms
4 Tbsp Steak Sauce 
Provolone or Mozzarella Cheese

**You could also add rice or quinoa to this recipe if you wanted 









Directions: 

• Cut the tops of the peppers off - chop up the pepper tops for the filling.
• In a skillet, cook the chicken with onions and garlic with margarine until no longer pink
• Combine chicken and onions with chopped peppers, mushrooms and steak sauce.
• Put peppers in the crockpot and add the chicken filling
• Cook on low 8 hours
• Before you are ready to serve, add cheese into the peppers so it is melted.

Crockpot Summer Vegetable and Chicken Sausage Soup

This recipe was perfect for the end of summer and I think you can alter it to make different soups or just to your specific tastes (add lentils instead of orzo, add peppers or other summer veggies!!).

I used the tomato soup ingredients from my Crockpot Hamburger Soup as my base (tomato soup, garlic and beef bouillon) - it is so easy and gives the soup a really nice flavor.

When I did this recipe, I doubled it so I had enough to freeze and enjoy once the school year gets underway and we are running to different events with little time to cook a healthy meal! 

Summer Vegetable and Chicken Sausage Soup: 

3 Chicken Sausage links (I used fully cooked- no prep!) 
Corn (1 can or 1/2 bag of frozen or 1.5 cups fresh)
Green beans  (1 can or 1/2 bag of frozen or 1.5 cups fresh)
1 Zucchini - cut in half and then sliced
1 Can of Diced Tomatoes (I used onion and garlic flavor)
1 Tsp minced garlic
1 Can condensed tomato soup
1 Beef bouillon cube
2.5 cups water
1 Cup Orzo Pasta (add in 30 min before serving)
Salt/Pepper to taste

Cocoa Chia Strawberry Parfait

 "Everybody loves parfaits...Parfaits are delicious!" - Donkey in Shrek 

A favorite breakfast item in my house is the parfait. I like them because they are easy and healthy. The kids love them because they can put them together all by themselves. Win-win!! 

This week, I discovered Cocoa & Chia granola at Wegmans. In case you haven't heard of chia seeds, they are very good for you. They contain calcium, fiber, protein, omega-3 and more. In fact, here is a great article that discusses reasons to add chia seeds to your diet 10 Health Benefits of Chia Seeds. 

I made this morning's parfait with the Cocoa & Chia Granola mixed with Wegmans Strawberry Super Yogurt and fresh strawberries. Layer them however you wish and dive right in!!!

Peach Ginger Crockpot Chicken

I love my crockpot in the summer as much as I do in the cooler months, especially when I can combine summer flavors in my recipes!!

Peach Ginger Chicken 

Ingredients:
2 lbs chicken breast
1 tsp kosher salt
1/2 tsp pepper
1 tsp ginger (I used minced)
1 tsp nutmeg
12 basil leaves
1 cup orange juice
4 large peaches - sliced thinly

Directions:
1) Season the chicken with the salt and pepper on both sides
2) Put chicken in the crockpot
3) Add remaining ingedients into the crockpot with the chicken
4) Cook on low 3-4 hours



Here are the two dinners that I made with the chicken:

Peach Chicken on Wild Rice

 

Peach Chicken Salad with Goat Cheese and Honey Roasted Pecans

Mixed Greens
Sliced Peach Chicken and Peaches
Honey Roasted Pecans
Goat Cheese
Balsamic Vinegar

 

 

 

 

 

Raspberry Chocolate Chip Zucchini Muffins

 

One of my favorite healthy recipe sites is Skinnytaste.com - she has healthy, simple and delicious recipes for just about everything!!  This week, I had produce in the fridge that needed to be used, so I started looking for some recipes on my favorite site. I found a great chocolate chip zucchini bread recipe and I thought I would try adding raspberries as well - the result was DELICIOUS!!!

 

I made both regular muffins and mini muffins for the kids, which has been a perfect on the go breakfast this week.

 

Skinnytaste's Recipe :

 

As Muffins:
Servings: 12 • Size: 1 muffin • Old Points: 3 pts • Points+: 5 pts
Calories: 175.6 • Fat: 5.7g • Protein: 3.4g • Carb: 31.9g • Fiber: 3.2g • Sugar: 15.5g
Sodium: 248.4 mg 

Ingredients:

• 1 cup all purpose flour (I used unbleached)
• 1 cup white whole wheat flour (regular whole wheat flour would work)
• 1/2 cup brown sugar (not packed)
• 1-1/8 tsp baking soda
• 1 tsp vanilla
• 1/2 tsp salt
• 1/2 cup chocolate chips
• 1 large egg, beaten
• 2 tbsp melted butter
• 1 cup apple sauce
• 1-1/2 cups shredded zucchini (not packed)
• 1 cup of fresh raspberries

Directions:

Preheat oven to 325°.

Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.

Add chocolate chips and gently mix to combine.

In a medium bowl, mix egg, vanilla, melted butter, apple sauce, zucchini and raspberries. Add to the flour mixture and stir until just blended.

Bake at 325° for 25 minutes (mini muffins for about 10-15 minutes), or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes.

Thank you Skinnytaste for the great recipe and the raspberries added a unique fruity pairing with the chocolate!

Chicken Caprese Kabob

I love grilled chicken and this summer, we've been grilling extra chicken and using the left overs for meals during the week.

Here was a really simple but delicious and healthy left over chicken meal that I made this week.

Chicken Caprese Kabob 

Ingredients: 
Grilled Chicken Breast - cut into bite sized pieces
Cherry Tomatoes
Fresh Basil leaves
Fresh Mozzarella cut into squares
Balsamic Vinegar (I use the kind in the spray bottle)
Pasta (you can really use any pasta, I had fettuccine in my pantry so that what I used!)
Olive oil (just a tsp or so to toss in the pasta)

Directions: 
Put chicken, basil, mozzarella and tomato onto a skewer in a repeating pattern.
Cook pasta and toss with olive oil and some basil
Place skewer on top of pasta on a plate and spray with balsamic vinegar

**Tip: If you are looking for an easy appetizer, I love putting fresh mozzarella, basil and a tomato on a toothpick and spray with the balsamic vinegar!!  

Summer Salad on the Go!

This is my new road trip lunch solution!! I am officially in love with these Arnold Whole Wheat Pita Pocket Thins - they are 100 calories per half and I've started putting salads in them for healthier eating options on the go!

I made this one this weekend and it was a such a better option than drive thru or a standard sandwich!

Chicken Mango Salad Pita: 

• 1 cup spinach greens
• 1/2 cup chopped chicken breast
• 1/4 cup mango 
• Golden Raisins
• Fresh chopped cilantro
• Lite Balsamic Vinaigrette** 

Toss all the salad ingredients together in a bowl and then put in the pita pocket!

 **If you are packing this as a meal for later in the day, I would put the vinaigrette in a small separate Tupperware container and add it right before you are ready to eat. Otherwise, your pita might get soggy!

Other Summer Salads to try in a pita pocket:

• Chicken Poppy Salad - Chicken, Strawberries, Blueberries, Greens, Poppy seed Dressing 
• Greek Salad - olives, feta, greens, chicken and a greek dressing
• Cobb Salad - greens, chopped egg, turkey bacon, tomato with Ranch 
• Southwest Salad - chicken, greens, black beans, corn, onions, tomato and salsa ranch dressing
• Steak & Blue Salad - sliced Steak, blue cheese, walnuts, greens with a Balsamic
• Caprese Salad - fresh mozzerella, tomato slices, basil leaves and Balsamic

Fun Food Ideas: Cowboy Pasta Salad

If you read my "Mom Fail" post...this is the pasta salad that I was supposed to bring to a Western Themed luncheon!! It still looked cute and tasted great, even though it never made it to the intended destination!!

Cowboy Pasta Salad

Ingredients: 

• 2 cups uncooked wagon wheel pasta
• 1 can corn (drained)
• 1 can black beans (rinsed and drained)
• 1 cup cherry tomatoes cut in half
• 1/2 cup Kraft Ranch BBQ dipping sauce
• Monteray Cheese 
• 1/4 cup fresh chopped cilantro
• 1/4 Red Onions chopped
• Optional: 1 cup chicken

Directions:

1) Cook the wagon wheel pasta al dente (otherwise it's squishy and falls apart)

2) Drain the pasta and rinse in cold water

3) Toss pasta with corn, black beans, tomatoes, onions and chicken 

4) Stir in BBQ Ranch sauce 

5) Refrigerate for at least 2 hours before serving

6) Before serving, add cilantro and use a cookie cutter to make some fun cheese stars to put on top 

Perfect Summer Salad

What do you do with left over corn on the cob??? Put it in a salad!! 

Summer Salad (single serving)

 

Ingredients:

1 Corn on the cob

6-8 Cherry tomatoes - halved

1 Grilled chicken breast

1/2 Avocado
1/4 Cup fresh cilantro
Newman's Lite Lime Vinaigrette

Directions: 
Cut the corn off the cob, add remaining ingredients, top with Lime Vinaigrette to taste.

This was an easy salad that I threw together for dinner, but would definitely make again in a bigger batch for a group, maybe adding quinoa or spinach greens! 

Easy Crockpot Taco Soup

Happy Cinco de Mayo!!! It's been a REALLY cold spring around here so soup seemed to be a more appropriate choice to celebrate the day and this recipe was a huge hit with the whole family!!

Slow Cooker Taco Soup

Ingredients: 

1 package Jenny-O Taco Seasoned Ground Turkey

1 jar of garlic and onion marinara sauce

1 can (undrained) diced tomatoes with chilies

1 can (undrained) corn 

1 can black beans

1 can chili beans

1 tsp minced garlic

2 cups water

Toppings: 

Cheddar cheese

Fresh Cilantro

Jalapeno Peppers

Tortilla Chips or Salad Strips

Avacado

Directions: 

Brown the ground turkey until no longer pink

Put all ingredients into a crock pot 

Cook on low for 8 hours

Enjoy with a Margarita or Corona!! 

Fun Food Ideas: St. Patrick's Day Breakfast, Lunch & Dinner

I was just cleaning out pictures from my phone and forgot about the little St Patrick's meals I did for the kids. Before I delete the pictures, I thought I'd add it to the blog for future reference!!

Dinner: Individual Shamrock Pizzas

My kids loved that the peppers looked like Four Leaf Clovers - you can't go wrong with a fun pizza!

Lunch: Make Your Own Grilled Chicken Wrap (Spinach Tortilla) 

My daughter loves being able to put her own sandwich wraps together at lunch. I added a green apple and some pickles for some extra green!

Breakfast: Green Smoothies, Fruit Rainbow and a Pot of Gold (Mini Egg Muffin)

Green Smoothie Recipe: 
I really didn't measure - I just put the following into a blender!
Plain Yogurt (about 1 cup)
Kiwi
Banana
Kale (I needed lots to really make it green)
Pineapple
Ice

"Pot of Gold" Mini Egg Muffin: 
6 Eggs
3 Tablespoons of milk
1/3 Cup Shredded Cheddar Cheese
Salt & Pepper to taste

Preheat Oven to 350 degrees. Spray Mini Muffin tins. Combine all the ingredients in a bowl and whisk until well blended. Fill mini tin about 2/3 full with egg mixture. Bake 8-10 minutes until eggs are set.

This recipe makes about 16 mini eggs, so youl could cut the recipe in half or you can freeze some and use for quick breakfasts later!

Fun Food Ideas: Easy Bunny Face Breakfast

If you are looking for a cute and easy way to greet your kids on Easter morning, try this bunny breakfast!!! Here is what you need:

- Frozen Waffles (I used one regular and one mini waffle, but you can probably cut out a smaller circle from another regular waffle).

- Cool whip

- Cantaloupe slice cut in half for the ears

- Blueberry eyes

- Tip of a Strawberry for nose

- Julienned cantaloupe for the whiskers

**** Here's a tip I learned after my first Bunny Waffle, do the cool whip and blueberry eyes last because the warmth of the waffle will make the cool whip a little runny! 

Happy Easter!!!!! 

Fun Food Ideas: Flower Breakfast

Happy (Belated) Earth Day!!! I meant to do this for the kids for their Earth Day breakfast...but I will admit that I just couldn't drag myself to the grocery store for a cantaloupe and grapes on a Monday night. My kids thought it was great anyway!!!

So here is my cheerful flower made from my favorite mini waffles and cantaloupe and grapes!!!

Easy Appetizer - Spicy Bacon Turkey Wraps

I just had a "Dish to Pass" party to attend and made these simple appetizers to share. Four ingredients and hardly any culinary skills involved!!

Ingredients:

3 large spinach tortillas (they come in many flavors, you could change it up!)
1 package of bacon - cooked
1 package of deli turkey
Spicy Mayo (I used Target's Market Pantry brand and it's a light mayo)


Directions:

Cut the tortilla into strips (about 6-7 per tortilla)
Put a little bit of spicy mayo onto each strip, then 1/2 slice of bacon, then turkey.
Roll each strip up and secure with a toothpick
Arrange the Turkey Rolls on a plate and enjoy!

Apple Crumble Bars

I made this recipe from items I had on hand in my pantry!!! Super easy and super yummy!

 

Apple Crumble Bars

Ingredients: 

Sugar Cookie Mix

1 Egg

1 Stick of butter

1 Can Apple Pie Filling (21 oz)

Topping:

3/4 cup Quick Oats

1/2 cup cold butter or margarine

3/4 cup all purpose flour 

3/4 cup Brown Sugar 

1 tsp Ground Cinnamon 

Directions:

Make the Sugar Cookie dough as directed 

Spray a 9x13 pan with cooking spray

Press the cookie dough into the base of the pan

Spread the apple pie filling onto the cookie dough 

In a separate bowl, mix the ingredients for the crumble topping. Use a fork to get it all blended together. 

Spread crumble topping onto the apples and coat evenly.

Bake in the oven at 375 for 25-30 minutes until the dough is cooked and the topping is bubbling. 

Let cool completely before cutting into squares. 

One Bulk Package of Chicken, Five Easy, Yummy and Healthy Meals!

I've been really focusing on meal planning this year and keeping my meals healthy and my grocery bill in check. One thing I learned was to take advantage of and plan your meals around meats that are on sale. So, I purchased a bulk package of chicken (it was just under 6lbs!).

For the first meal, I just took the chicken out of the package and right into the crockpot. I then baked the remainder of the chicken in the oven with some Italian Dressing as a marinade. I kept the cooked chicken in Tupperware in my fridge and used it for the rest of the recipes - it made life sooo easy (ok, the cooking part of my life that is!!).

Meal 1: Slow Cooker Fiesta Chicken (I doubled the recipe)

Ingredients:

• 2lbs uncooked chicken
• 2 cans diced tomatoes (undrained)
• 1 can black beans (drained and rinsed)
• 1 can corn (drained)
• 1 packet of McCormick Slow Cooker Fiesta Chicken seasoning

Directions: 
Place all ingredients into a crockpot. 
Set crockpot to low for 8 hours
Shred the chicken before serving.

We ate it like a chili with some shredded cheese on top, but you could also serve with:
- Rice
- Pasta
- In a burrito

Topping ideas: 
- Sour cream
- Avocado
- Greek yogurt
- Shredded Cheese 
- Fresh Cilantro

Meal 2: Quinoa Fiesta Chicken Casserole

Ingredients
Left Over Fiesta Chicken 
1 cup Red Quinoa
Shredded Cheese 

Directions
Combine cooked Quinoa with left over Fiesta Chicken
Sprinkle shredded cheddar cheese on top
Bake in oven at 350 until hot and cheese is bubbling

Meal 3: One Skillet Chicken Stir-Fry

Ingredients
2 cups Instant Brown Rice
1 package frozen vegetables (I use the stir fry veggies or broccoli and carrots)
1 can water chestnuts
2 cups diced chicken
3/4 cup Stir Fry Sauce (I love the Wegman's brand!)

Directions: 
Combine all ingredients into a large skillet. Cook on high until it is at a boil, reduce to simmer and cook for 5-10 minutes until rice is tender.

Top with fried noodles

Meal 4: Tuscan Chicken & Broccoli Pasta

Ingredients: 
1/2 package Linguine (I like to use the wheat)
2 cups diced chicken breast
1 package of frozen broccoli
1 cup cherry tomatoes
Olive Oil
1-2 Tbsp Tuscan Bread Dipping Seasoning**

*I had a jar of seasoning from a local Olive Oil store (Olive on Brooklea for anyone who is local to Syracuse, NY) or you can make your own:

1Tbsp dried Oregano
1 Tbsp Dried Basil
1 Tbsp Dried Rosemary
1/2 tsp Dried Powdered Thyme
1 Tbsp Crushed Red Pepper
1 Tbsp Garlic Powder

Directions: 
Cook linguine in a pot
In a large skillet, heat olive oil and then add chicken, broccoli and cherry tomatoes
Add the cooked linguine to the skillet and toss all the ingredients together with the Tuscan Seasoning.

Meal 5: Grilled Chicken Wraps 

Ingredients: 
2 Cups diced cooked chicken
4 Tortillas
Shredded Cheese
Lettuce
Any other toppings you can think of! 

Directions: 
Throw all your ingredients into a tortilla and enjoy!!

Turkey Meatball Kale Tortellini Soup

My children ate (and loved!) kale!! This is an easy soup recipe that got thumbs up from my kids!!! I probably could have made the turkey meatballs myself, but I needed a quick recipe so I opted for pre-cooked frozen meatballs.

Turkey Meatball Kale and Tortellini Soup

Ingredients:
3 chicken bouillons ( I use Herb ox packets which has no sodium or MSG)
6 cups boiling water
1 tsp minced garlic (this is 2 cloves if you mince your own)
1 small onion chopped
1 cup carrots, peeled and chopped
2-3 cups of fresh kale
Frozen turkey meatballs (I put about 15 in)
10 oz frozen cheese tortellini (about 1/2 a package)
Pepper to taste


Directions:
- Put chicken bouillons and boiling water in a pot and stir until it dissolves
- Add garlic, onions and carrots
- Bring to a boil
- Add meatballs and tortellini
- Let it simmer for about 10 minutes
- Add kale and let it cook for another 5 minutes
- Add pepper to taste
- Serve with Parmesean cheese