Tasty Tuesday

I made this Spinach & Artichoke Dip for a Thanksgiving appetizer to bring with us to my Aunts house and it was a HUGE hit... Everybody devoured it I thought to share my recipe...

• 
  
  2 packages frozen, chopped spinach - thawed


• 
  
  2 cans of quartered artichokes in water, chopped finely


• 
  
  1 1/2 cup of grated cheese


• 
  
  1 1/2 cups of light mayo


• 
  
  1 TBLS of Crushed Redpepper


• 
  
  Half of a yellow onion, diced finely


• 
  
  dash of black pepper, salt, and garlic powder

Drain the water from the spinach and the artichokes. Add mayo, cheese, spices, and onion, mix well and place in a baking dish. Put in a preheated oven (350 degrees) and bake for 20 minutes or until bubbling and brown on top.

I served it with Tortilla Chips, Melba Toast, & Pita Chips... If you like tomatoes then you can deseed a tomato and chop it up and put right on top after it comes out of the oven. Not only does it add color but it makes it taste yummy as well... Enjoy!!

Tasty Tuesdays

Since the weather is starting to change to the nice, cool Fall weather I thought to post a delicious recipe for muffins! Try this recipe out - it'll be a sure bet with your entire family!!

Stop by and see Danielle for another tasty recipe!

APPLE CINNAMON MUFFINS

Ingredients
1 Egg
2 cups Bisquick Baking Mix
3/4 cup Apple
1/3 cup Sugar
2/3 cup Milk
2 tablespoon Oil
2 teaspoon Cinnamon

Instructions
Preheat oven to 400 F.Grease bottom of 12 medium muffin cups.Beat egg slightly, stir in remaining ingredients.Pour batter into muffin cups.Bake 15 minutes until golden brown.

Tatsy Tuesday

Change of Pace today..... Since school is back in session i thought it would be fun for me to post some good lunch ideas your little ones can bring to school.. Check 'em out! Also, check out Danielle for another Tasty Tuesday!

Serving healthy snacks to children is important to providing good nutrition, supportinlifelong healthy eating habits, and helping to prevent costly and potentially-disablingdiseases, such as heart disease, cancer, diabetes, high blood pressure, and obesity.
Snacks play a major and growing role in children’s diets.

Wraps, Dips and Salads
Banana Dog in a Bun
Italian Turkey Wrap
California Veggie Wrap
Black Bean Dip with Veggies and Tortilla Chips
Portable Taco Salad

Lunch Bag Options
Pasta Fagioli in a Thermos
Baked Ham and Cheese Quesadillas
Meat and Cheese-Filled Empanadas
Pizza-Stuffed Pockets
Baked Chicken Fingers

SNACKS
Applesauce (Unsweetened), Fruit Cups, and Canned Fruit – These have a longshelf life and are low-cost, easy, and healthy if canned in juice or light syrup.Examples of unsweetened applesauce include Mott’s Natural Style and Mott’sHealthy Harvest line. Dole and Del Monte offer a variety of single-serve fruitbowls.

Dried Fruit - Try raisins, apricots, apples, cranberries, pineapple, papaya, andothers with little or no added sugars.

Frozen Fruit – Try freezing grapes or buy frozen blueberries, strawberries,
peaches, mangoes, and melon.

Fruit Leathers – Some brands of fruit snacks are more like candy than fruit,and should be avoided due to their high content of added sugars and lack offruit. Brands to avoid include Fruit Rollups, Farley’s Fruit Snacks, Sunkist FruitGems, Starburst Fruit Chews, Mamba Fruit Chews, Jolly Rancher Fruit Chews,Original Fruit Skittles, and Amazin’ Fruit Gummy Bears. Try Natural Value FruitLeathers and Stretch Island Fruit Leathers, which come in a variety of flavors
and don’t have added sugars.

Fruit Salad – Get kids to help make a fruit salad. Use a variety of colored fruitsto add to the appeal.

Dips – Try low-fat salad dressings, like fat-free Ranch or
Thousand Island, store-bought light dips, bean dips,
guacamole, hummus (which comes in dozens of flavors),
salsa, or peanut butter.

Salad – Make a salad or set out veggies like a salad bar and let the kids buildtheir own salads.

Soy - Edamame (pronounced “eh-dah-MAH-may”) are fun to eat and easy toserve. (Heat frozen edamame in the microwave for about 2-3 minutes).

Veggie Pockets – Cut whole wheat pitas in half and let kids add veggies withdressing or hummus.

Ants on a Log – Let kids spread peanut butter on celery (with a plastic knife)and add raisins.

HOPE THIS HELPS AND H+GIVES YOU SOME IDEAS

WITH YOUR KIDS LUNCH!!

EAT & ENJOY!!

Tasty Tuesday

I made this to go with dinner last night and it was Yummmmmmmy!! I thought it was the perfect end of summer dish! Store this one for the fall or for next year... Make you check out Danielle for another de-lish recipe!

Ingredients

2 cup olive oil

2 garlic cloves chopped

1/2 cup freshly grated Parmesan

2 tablespoons chopped fresh Italian parsley leaves

1/2 teaspoon salt

6 ears yellow corn, husked, halved crosswise

Directions

Heat the oil in a heavy small skillet over medium heat. Add the garlic and saute until tender and fragrant, about 1 minute. Remove the skillet from the heat and cool. Set aside 2 tablespoons of the Parmesan cheese and stir the rest into the garlic mixture, along with the parsley and salt.
Cook the corn in a large saucepan of boiling salted water until crisp-tender, about 5 minutes. Using tongs, transfer the corn to a platter. Brush the cheese mixture over the hot corn and serve. Sprinkle the remaining 2 tablespoons of cheese on top of the corn.

Tasty Tuesday

Because this potato salad contains no mayonnaise, it's a safe bet for your next picnic or cook-out for those long hot Summer days. Be sure to taste and season well. Stop by New Mommy Rant for another great picnic side dish!

PICNIC POTATO SALAD

Ingriedents
2 lbs new small red potatoes

3/4 cup extra virgin olive oil

3 tablespoons red wine vinegar (see note)

1/4 cup red onion, sliced

1 shallot or green onion, minced

1/2 small red onion, finely chopped

3 cloves garlic, finely minced

1/4 teaspoon each of fresh basil and oregano, minced

salt and pepper, to taste

2 tablespoons fresh parsley

1/2 green pepper, cut into thin strips

3 stalks of celery, finely chopped

Directions
Be sure to taste and season well.
Scrub potatoes, removing eyes and discarding any green ones. Add 1 teaspoon salt to a medium saucepan of boiling water; gently lower potatoes into water and cook, with skins on until fork tender. Rinse briefly under cold water. Cut into quarters and return to hot pan. Add olive oil and remaining ingredients.
Stir for one minute over medium heat. Set aside to cool.
May be served warm or cold.
Note: 1 tablespoon of balsamic vinegar and 2 tablespoons red wine vinegar may be substituted for the 3 tablespoons wine vinegar for a more piquant blend. Add the garlic to the vinegar and let it sit for 30 minutes before preparation to help take the "edge" off.

EAT & ENJOY

Tasty Tuesdays

I thought today I'd post a summer drink recipe! I love lemonade in the summer, especially raspberry lemonade! Check out New Mommy Rant for another great Summer Drink recipe!

EASY RASPBERRY LEMONADE

INGREDIENTS
1 (12 fluid ounce) can frozen raspberry lemonade concentrate
3 cups water
3/4 teaspoon lime juice
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1 cup crushed ice
1 cup fresh raspberries, garnish
1 cup fresh mint, garnish


DIRECTIONS
In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon-lime soda and crushed ice. Garnish each glass with a fresh raspberry and a mint leaf.

DRINK & ENJOY!!

Tasty Tuesdays

Welcome back to Tasty Tuesdays! Today I am featuring easy dessert recipes both here and over at New Mommy Rant...

Below is a recipe I actually haven't tried making yet but really, really want to.. I thought I'd share this easy recipe with you!

VANILLA GELATO

INGREDIENTS

2 cups milk
1 cup heavy cream
4 egg yolks
1/2 cup sugar

1 TSP Vanilla Extract

DIRECTIONS
In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
In a large bowl, beat the egg yolks, vanilla, and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

Please stop on back and let me know if you decide to make this!! I will post sometime soon with my review on how this came out..

Doesn't it sound yummy!!

Tasty Tuesdays

Let's get health with this delicious Mexican Minestrone Soup... Yummmmy.. Check out Danielle for another great soup recipe!

MEXICAN MINESTRONE SOUP

This simple ingredient crockpot soup is packed full of flavor and color.

Serve it with taco chips, sour cream, and more salsa.

Prep Time: 15 minutes
Cook Time: 10 hours

Ingredients:
2 (15 oz.) cans black beans, rinsed and drained
2 (14 oz.) cans diced tomatoes with green chilies, undrained

1 (14 0z.) can green beans, drained
1-1/2 cups water
1(14 oz.) can corn, drained
2 red potatoes, cubed
1 cup salsa

Preparation:

Combine all ingredients in 3-4 quart crockpot. Cover crockpot and cook on low for 6-8 hours until vegetables are tender. 6-8 servings

EAT & ENJOY!!

Tasty Tuesday

Welcome back to Tasty Tuesdays! Here is a great side dish that goes well with pretty much anything!! Stop by and say hi to Danielle at

New Mommy Rant for another great side dish!

MAPLE-GINGER SWEET POTATOES

Ingriedients

1 1/2 LBS sweet potatoes, peeled and cut into bite size pieces (about 5 cups)

2 medium tart cooking apples, cored and chopped

1/4 cup dried cranberries

1 1/2 TSPN fresh ginger

1/2 TSPN salt

1/2 TSPN cinnamon

1/4 TSPN nutmeg

1/8 TSPN black pepper

1/2 Cup Water

1/4 Cup Maple Syrup

Directions

1. In a slow cooker, combine sweet potatoes, apples, dried cranberries. ginger, salt, cinnamon, nutmeg, and pepper. Pour the water and syrup over the top.

2. Cover and cook on low-heat setting for 5 to 6 hours or on a high setting for 2 1/2 to 3 hours.

EAT & ENJOY

Tasty Tuesdays

Triple Layer Cookie Bars

Makes 36 bars

Score a homerun with these triple layer cookie bars. One taste and you’ll discover a delicious creamy combination of coconut, peanut butter and chocolate. This unique cookie is sure to become one of your new classics!

Also, stop by and say hi Danielle and grab

yourself another yummy cookie recipe!!

Ingredients

1/2 cup margarine or butter

1 1/2 cups graham crackers crumbs

1 (7-ounce) package flaked coconut

(2 2/3 cups)

1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)

1 (12-ounce) semi-sweet chocolate chips

1/2 cup creamy peanut butter

Preparation

Preheat oven to 350° (325° for glass dish). In 13x9-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine. Top evenly with coconut then condensed milk. Bake 25 minutes our until lightly browned. In small saucepan, over low heat, melt chips with peanut butter. Spread evenly over hot coconut layer. Cool 30 minutes. Chill. Cut into bars. Store loosely covered at room temperature.

Tasty Tuesday

I find myself obsessed with black beans lately.. I actually find myself obsessed with all differnt kinds of beans.. I think they make great side dishes or sometimes I eat them as my dinner. So for todays edition of Tasty Tuesday I bring to you

BLACK BEAN & CORN SOUP

INGREDIENTS
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
1/4 teaspoon ground black pepper
1 (14.5 ounce) can diced tomatoes

DIRECTIONS
In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

EAT & ENJOY!!!

Make sure you check out New Mommy Rant for another yummy recipe... We hope you enjoy!

Tasty Tuesday

Welcome to Tasty Tuesday. Here is another great recipe for the summer. Check out New Mommy Rant for another great recipe!

Shrimp salad with vinaigrette and salad greens.

INGREDIENTS:
2 cups shelled and deveined shrimp, cooked and cooled
1/4 cup finely chopped sweet pickles
1/2 cup vinaigrette, below
1 small purple onion or sweet onion, cut in rings
mixed salad greens or romaine lettuce

Vinaigrette
2 tablespoons fresh lemon juice or cider vinegar
1/3 cup olive oil
1/2 teaspoon salt
dash pepper
1/4 teaspoon dry mustard

PREPARATION:
Mix together shrimp, sweet pickle, and vinaigrette (directions below). Serve over mixed greens or romaine lettuce and top with onion rings.Shrimp salad serves 4.

Tasty Tuesday

This week I thought to post recipes that you and your children would love try.. Check out New Mommy Rant for another healthy recipe your little ones will love! Here is a great recipe for homemade peanut butter!

HOMEMADE PEANUT BUTTER

Ingredients:
1 1/2 c. unsalted roasted peanuts
1 tbsp. peanut oil
Utensils:
food processor (You'll need help from your adult assistant.)
bowl
mixing spoon
storage container
measuring cups and spoons

Directions:
For smooth peanut butter:
Mix the peanuts with the peanut oil, and pour the mixture into the food processor.
Process the mixture until it's very smooth.
Store your smooth peanut butter in a sealed container in the fridge. It will be good for 2 weeks.

For chunky peanut butter:
Take about 1/4 cup out of your 1 1/2 cups of peanuts and set them aside.
Mix the rest of the peanuts with the oil, and pour the mixture into the food processor.
Process the mixture until it's very smooth, then stir in the peanuts that you had set aside.
Process a few seconds more to create the chunks in your chunky peanut butter.

You can store your chunky peanut butter in a sealed container in the fridge. It will be good for 2 weeks.

EAT & ENJOY!

Tasty Tuesday

I am in a mexican mood and today I wanted to share my fresh salsa recipe! Check out Danielle from New Mommy Rant for a Firey Mango Salsa recipe.

Here is a delicious salsa recipe made with fresh ingredients.

INGREDIENTS:
3 tablespoons finely chopped onion
2 small cloves garlic, minced
3 large ripe tomatoes, peeled and seeds removed, chopped
2 hot chile peppers, Serrano or Jalapeno, finely chopped
2 to 3 tablespoons minced cilantro
1 1/2 to 2 tablespoons lime juice
salt and pepper

PREPARATION:
Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain throughly. Discard water. Cool.
Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt, and pepper. Serve with tortilla chips.

EAT & ENJOY!!

Tasty Tuesday

Welcome to another edition of Tasty Tuesday. Check out Danielle at New Mommy Rant for another tasty salad recipe! We hope you enjoy!

INGREDIENTS
1 pound extra-lean ground turkey breast

1 packet taco seasoning
1 head iceberg lettuce - rinsed, dried, and chopped
6 green onions, chopped
1 (15 ounce) can kidney beans, drained and rinsed

1 (15 ounce) can black beans, drained and rinsed
2 cups shredded Cheddar cheese
1/2 cup sliced black olives
3/4 cup taco sauce
1 (14.5 ounce) package low-fat baked tortilla chips

Your favorite salsa

Preparation

Place turkey in a large deep skillet, season with garlic salt and taco seasoning and cook over medium high heat until fully cooked.

Crumble and set aside to cool.
Mix together the turkey, lettuce, green onions, kidney & black beans, cheese,and olives.
Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and your favorite salsa and serve.

EAT & ENJOY!!

Tasty Tuesdays

Welcome to another edition of Tasty Tuesday! For another great recipe please visit New Mommy Rant!

In preparation for summer I thought I'd post a recipe for the BEST Party Sangria!

Ingredients:
1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz)

1 Lemon cut into wedges
1 Orange cut into wedges
1 Lime cut into wedges
2 Tbsp sugar
Splash of orange juice
2 Shots of gin
1 Cup of sliced strawberries or raspberries (may use thawed or frozen)
1 Small can of diced pineapples (with juice)
4 Cups ginger ale

Preparation:

Pour wine in the pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine. Toss in the fruit wedges (leaving out seeds if possible) and pineapple then add sugar, orange juice and gin. Chill overnight. Add ginger ale, berries and ice just before serving. If you'd like to serve right away, use chilled red wine and serve over lots of ice. However, remember that the best Sangrias are chilled around 24 hours in the frig. - allowing the flavors to really marinate into each other.

DRINK & ENJOY!!

Tasty Tuesday

Welcome to Tasty Tuesdays! If you're new - here you will find delicious recipes for breakfast, lunch, dinner, dessert, snacks, appetizers, or drinks.. You name it! I love to cook and I love to share my recipes!! You can also check out New Mommy Rant for another delicious & tasty recipe every Tuesday.

Hope you enjoy!

FRENCH TOAST

INGREDIENTS:
4 eggs
1 teaspoon sugar, optional
1 teaspoon salt
1 cup milk
10 to 12 slices white bread
butter
maple syrup or other syrup

PREPARATION:
Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk.
Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.
Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side.

Soak/coat only as many slices as you will be cooking at one time.
Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup. Recipe for French toast serves 4.

EAT & ENJOY!

Tasty Tuesdays

Welcome to Tasty Tuesdays!

Please stop by and say hello to Danielle at New Mommy Rant for a delicious "Veggie & Bean" Salad recipe.

Today I thought to prepare us for summer; And on hot summer days we all like a refreshing drink to cool us off. Warm weather calls for cool cocktails right?

So, now I present you with the Aloha Punch Recipe!

Aloha Punch

Ingredients
2 cups pineapple juice

1 cup strawberry juice

1 cup guava juice

1 cup pear nectar

1 cup Orangina or any orange carbonated beverage

Garnish: paper parasols

Preparation

Stir together first 5 ingredients; serve over crushed ice. Garnish, if desired.

DRINK & ENJOY!

Tasty Tuesdays

Welcome to another edition of Tasty Tuesday! If you're new to my blog Tuesday is the day where I post a recipe on my Blog and my friend Danielle's Blog (New Mommy Rant) . If you're not new to my Blog then by now you know I love to cook and to share my recipes. I love to experiment and make new things, especially things made with beans, southwestern/mexican, and using my crockpot/slowcooker.

Check out the following recipe - it's an easy appetizer that can kick off any meal!

I hope you enjoy.

Lime-Spiked Black Bean Dip

Ingredients
2 (15-ounce) cans black beans, rinsed and drained

1 cup grated carrot

1/2 cup fresh lime juice (about 2 limes)

1/4 cup finely chopped green onions

1/4 cup chopped fresh cilantro

1 teaspoon minced garlic

1/4 teaspoon salt

1/8 teaspoon ground red pepper

Organic Corn Chips

Preparation

Place beans in a food processor, and pulse until almost smooth. Combine the beans, carrot, and the remaining ingredients in a medium bowl, stirring until well blended. Let stand 30 minutes.

Serve with organic or regular tortilla chips. (i personally like the red or blue corn tortilla chips! they are sooo yummy!)

EAT & ENJOY!

Tasty Tuesdays

Here is another edition on Tasty Tuesdays. Stop by

New Mommy Rant to get another Delicious recipe!

Japanese Noodle Salad

Ingredients:

1/4 cup reduced fat peanut butter

2 tablespoons low sodium soy sauce

1 tablespoon freshly squeezed lemon juice

1 1/4 tablespoons sesame oil

1 teaspoon grated fresh ginger

1 teaspoons minced garlic

1/4 teaspoon crushed red pepper

Salt and freshly ground black pepper

1/2 pound soba noodles

2 scallions, thinly sliced

1 medium carrot, peeled and thinly sliced

1/2 cup snow peas

Directions:

Mix the peanut butter in a large bowl with the soy sauce, lemon juice, sesame oil, ginger, garlic and red pepper. Season with salt and pepper and set aside.
Bring a large pot of salted water to a boil. Add the noodles and cook stirring constantly until the water returns to a boil. Cook until the noodles are al dente. Soba noodles are sold fresh so this will only take four to five minutes.
With a pair of tongs, lift the noodles out of the pot. Shake and place directly into the bowl with the peanut butter mixture. If needed, add 1 to 2 tablespoons pasta water to loosen up the sauce. Add the vegetables and toss well. Let cool. Cover and refrigerate.

This recipe makes around 4 servings.

EAT & ENJOY!!