Wednesday, August 15, 2012

Peanut Butter & Mango Sandwich

Ever had a peanut butter & banana sandwich? Well, this is better! Instead of banana, use mango! It is so incredibly delicious! I use sandwich thins because I am not a huge fan of bread!

Tuesday, August 7, 2012

Little Bit O' Everything Salad {Lunch for the Week}

I went shopping yesterday and got a bunch of fresh fruit & veggies and decided that my lunch for this week would be a fresh salad with wild-caught sockeye salmon!
I started with a bed of baby spinach and added:
1/4 green bell pepper, diced
1/4 red bell pepper, diced
1/4 tomato, diced
1/4 avocado, diced
3 white mushrooms, diced
10 blueberries
3 strawberries, quartered
3oz. pan seared sockeye salmon, skin removed (salted & peppered to taste)
1 tbsp. Kraft Lite Raspberry Vinaigrette
So so so tasty & incredibly healthy to boot!

Charleston Farmer's Market - August 4, 2012 - Roti Rolls & King of Pops

This past week was World Breastfeeding Week and Saturday marked the day of the Big Latch On. This is a world-wide event where women across the globe feed their babies at the same time in order to try to break a world record. Our local venue was the library on Calhoun Street downtown. I decided that because I was going to be downtown anyway I may as well hit up the Farmer's Market for lunch!
First I hit up Roti Rolls. After ensuring that the wraps they use don't contain any dairy products I ordered the Shrimpin' Ain't Easy. I forgot to order water but the guy taking my order was nice enough to ask if I needed any! About 5 minutes later my order was ready and it was so incredibly good! The wrap was hot and crispy and the shrimp were nice & cold! It was juicy, flavorful & delicious. They even served it with a slice of watermelon (which could have been colder) that was the perfect compliment!
For dessert I hit up King of Pops which I had been meaning to do for a while. I got the orange pina colada which I was told "tasted like vacation" and it did! It was quite good...if only it wasn't so hot out that it was melting before I enjoyed it all! The guy selling them was super nice & conversational...I will definitely be enjoying them again!
I even had entertainment during my lunch...3 breakdancers dancing while I ate and Josh slept peacefully!


Avocados must be in season because they are everywhere right now! I am loving them in my salads, with my eggs & of course, in guacamole!
This is another easy one!
3 ripe avocados, diced
1 clove garlic, minced
1/2 tomato, diced
Salt to taste
1. Combine everything in a bowl & mix until avocado is more of a paste than individual pieces.
2. Enjoy!

Saturday, August 4, 2012

Mexican Red Rice with Longaniza

We get a meat share monthly from a local grass fed, pasture raised, hormone free farm and in it this month was longaniza. I had never heard of, much less eaten this sausage but after some quick googling I learned it was a mexican sausage similar to chorizo (which I tend to disagree with as it is raw and not hard...) so I decided to go with mexican red rice with the longaniza thrown in! The mexican red rice was from a recipe from, adapted.
1 cup white rice
2 tbsp. Olive oil
1 cup beef broth
1 15oz. can tomato sauce
1 medium tomato, seeded & diced
2 cloves garlic
1 small onion
1 tablespoon chili powder
3/4 tsp. salt
1 pound longaniza sausage
1. Heat oil in skillet, saute rice until golden brown on medium high
2. Add onion and garlic and saute until brown
3. Meanwhile, heat a separate pan on medium high and brown the longaniza. Once brown reduce heat to medium-low and add 1/4 cup water. Cover.
4. Add tomato sauce, tomato, chili powder, salt and beef broth to rice.
Reduce heat to a simmer. Cover and cook for 15 minutes.
5. Check rice, if additional liquid is needed drain liquid from the longaniza into rice.
6. Cut longaniza into bite-sized pieces and add to the rice.
7. Continue cooking rice until rice is tender and water is absorbed!
This was incredible tasty and flavorful, but it kind of felt one dimensional...we served it with tortilla chips and guacamole, though & that was exactly what it needed!

Friday, August 3, 2012

Bagels with Cream Cheese & M&M's

Okay, this is another old one but it is another one of my favorites. Again, it is really just combining ingredients, but who would think to combine these other than two middle school girls (my best friend & me a long, long time ago!) It certainly isn't something I eat all the time, but when my niece & nephew were here last year I took advantage of it!

It is as simple as toast bagels, add cream cheese & add m&ms!  Yummy!

Delicious On The Go Breakfast

Watch out now, I am about to blow your mind at how amazingly delicious a few of the right ingredients can be when combined the right way!
Slice of your choice bread (I used Arnold's Dutch Country 100% Whole Wheat)
One egg
1/4 avocado thinly sliced
1 tsp mayonaisse
1: Toast bread until golden brown
2: Spread mayo onto bread
3: Fry egg however you like it (I like mine over hard - popped yolk, fully cooked)
4: Add egg to toast and top with avocado slices!
So simple yet so healthy & delicious! Hope you all enjoy!

Cheesy Squash Casserole

    In addition to making dessert for my in-laws over the weekend, I was in charge of a vegetable. I decided to use what was available to me so I used some squash from my garden! I used Paula Deen’s recipe, but well, I can’t leave well enough alone, so I had to alter it some


    2 tsp. vegetable oil
    3 summer squash, thinnly sliced
    1/2 yellow onion
    1 tbsp. butter
    1/3 cup grated parmesan
    1 cup shredded sharp cheddar
    1/3 cup sour cream
    salt & pepper
    crushed butter crackers (I used Townhouse)

    1.  Preheat oven to 350* 
    2.  Heat the oil in a large (or very large) skillet over medium-medium-high heat. 
    3.  Saute squash, onion & butter until soft. 
    4.  Transfer to a bowl & stir in the Parmesan, cheddar & sour cream. Add salt and pepper to taste. 
    5.  Place in a grease casserole dish and sprinkle the cracker crumbs on top. 
    6.  Bake for 20 minutes, or until bubbly.

Patriotic Strawberry Jello Cake

So Jello cake has become one of my favorite things in the entire universe, so when I was asked to make a dessert for my in-law’s house, I decided on a jello cake. Because of the holiday I decided to make it a little more festive!

  • One box white cake, prepared in a 9×13, according to box directions 
  • 1 box strawberry jello 
  • 1 cup boiling water 
  • 1 box vanilla (or white chocolate) instant pudding 
  • 1 cup milk 
  • 1 tsp. vanilla 
  • 1 container cool whip 


  1. Make holes in cake with a fork while still hot. 
  2. Make jello with one cup boiling water. 
  3. Pour jello over cake while still hot. 
  4. Cool cake completely. 
  5. Make pudding with 1 cup milk. Add vanilla & cool whip. 
  6. Mix & spread. 
  7. Decorate with sliced strawberries & blueberries! 

Pregnancy Freezer Meals

This is what my Friday night & Saturday consisted of:

Healthy Mama BBQ Chicken

3 medium unpeeled sweet potatoes, cut into 1/2 inch pieces, about 2 cups.
2 large green pepper, cut into strips or cubes, about 2 cups.
1 large red pepper, cut into strips or cubes, about 1 cup.
3 zucchini, chopped, about 2 cups.
2 cups chopped onion.
2 tablespoon quick cooking tapioca (or flour, or some other thickening agent).
6 chicken breasts
2 15-ounce can of tomato sauce.
4 tablespoons packed brown sugar
2 tablespoons Worcestershire sauce
2 tablespoon ground yellow mustard.
2 clove garlic, finely minced, about 2 tablespoons.
1 teaspoon salt

Dump everything into two, one gallon freezer bags, shake it up, seal, label and put in the freezer. Day of cooking, dump it into your slow cooker and cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker.

Fannie Farmer’s Classic Baked Macaroni & Cheese

8 oz. macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
½ teaspoon salt
fresh ground black pepper , to taste
2 cups cheddar cheese , shredded good quality
½ cup breadcrumbs , buttered

  1. Preheat oven to 400°F. 
  2. Cook and drain macaroni according to package directions; set aside. 
  3. In a large saucepan melt butter. 
  4. Add flour mixed with salt and pepper, using a whisk to stir until well blended. 
  5. Pour milk and cream in gradually; stirring constantly. 
  6. Bring to boiling point and boil 2 minutes (stirring constantly). 
  7. Reduce heat and cook (stirring constantly) 10 minutes. 
  8. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. 
  9. Turn off flame. 
  10. Add macaroni to the saucepan and toss to coat with the cheese sauce. 
  11. Transfer macaroni to a buttered baking dish. 
  12. Sprinkle with breadcrumbs. 
  13. Bake 20 minutes until the top is golden brown. 
(You can also freeze this recipe in zip-lock bags for later use – once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer – I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

Best Ever Beef Dip Sandwiches

4 pounds beef chuck roast
1 tablespoon minced garlic
1 tablespoon dried rosemary
3 bay leaves
1 cup soy sauce
6 cups water

Place roast in slow cooker. Season with garlic, rosemary, and bay leaves. Pour in soy sauce and water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better.To serve, place in hamburger buns or split french bread and top with your preferred cheese if desired. Feel free to dip your sandwich in the au jus left in the slow cooker too!

* To make ahead/freezer meal - Place all the ingredients except the water into a gallon sized freezer storage bag; seal and freeze. When ready to prepare, defrost completely. Place contents into your slow cooker and add 6 cups of water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better.

Teriyaki Chicken (2 Bags)
Split a large bag of Baby Carrots between the 2 bags
Cut Red Onion into Large Chunks and split between the 2 bags
(1) 20oz can pineapple in each bag (undrained)
(2) Garlic Cloves chopped per bag
(3) Chicken Breasts in each bag
1/2 cup teriyaki sauce in each bag

*Add 1/4 cup teriyaki sauce to mixture. Cook on HIGH for 4 hours or LOW for 8 hours. Serve over Rice.

Bacon Wrapped Chicken

12 boneless skinless chicken breast halves
2 (8 ounce) cartons chive & onion cream cheese
2 tablespoons butter
12 slices bacon

Flatten chicken to 1/2″ thickness.
Spread 3 tablespoons cream cheese over each chicken piece.
Dot with butter and sprinkle with salt; roll up.
Wrap each with a bacon strip.
Place, seam side down, in a greased pan.
Bake, uncovered, at 400F for 35-40 minutes or until juices run clear.
Broil 6 inches from the heat for 5 minutes or until bacon is crisp.
If you are making these ahead for future use, freeze these uncooked on a cookie sheet in your freezer. When solid, wrap and put in a ziplock bag or vacuum seal desired quantities.
To cook from frozen state, thaw before cooking and follow directions above.

Plus: 6 quiches (2 ham & broccoli, 2 broccoli & 2 sausage) & 2 more bags of brown rice for the teriyaki chicken!

I am now up to 22 meals in my freezer and I think I am good for a while!

Chicken & Black Bean Chili {Freezer Meal}

Chicken & Black Bean Chili (made 4 – 4C bags)

4 chicken breasts – boiled & shredded
2 large cans tomato sauce
2 cans black beans
2 cans corn
2 onions – diced
4 stalks of celery – diced
2 packets chili seasoning
2 cloves garlic

Chop everything up, tender the veggies, then add everything else into a pot and let it simmer for an hour or two.

When done, scoop into bags & bingo-bango you’re done! I also made some brown rice up and froze it so that the full meal would be ready to go! Each serving (2 bags + 1 bag rice) makes 1 dinner plus a lunch for Jon so it really works out perfectly!

Jon's Shrimp & Grits

Jon’s Shrimp & Grits

A sweet & spicy spin on a Southern Classic – by Jon

This recipe makes enough for 5 healthy servings, with lots of leftover grits.  

For the Grits:
For the Shrimp:
3 cups
Stone Ground Yellow Grits
1 lb.
Large – Jumbo Shrimp
10 ½ cups
14 oz.
Polka Kielbasa, bite size pcs.
8 oz.
Shredded Pepperjack cheese
10 oz.
Center Cut Bacon, sliced
1 cup
Heavy Cream
Onion, sliced
¼ cup
Bell Pepper, sliced
To taste
Gloves Garlic, minced
To taste
1 cup
BBQ Sauce
½ cup
Heavy Cream
To taste
To taste


  1. Bring water to a boil, then add grits. Cook on low for 20 minutes, stirringoccasionally.
  2. Add butter, cheese (slowly, stirring during), salt &pepper. Once combined, slowly add creamuntil the grits reach your desired consistency.
  3. Render the fat out of the bacon.
  4. Add garlic, bell pepper & onion and sauté until onionis translucent.
  5. Add kielbasa and sauté for 3 minutes (until warm).
  6. Add shrimp & cook through (4 minutes).
  7. Add BBQ sauce and cream, slowly, until it reaches thedesired consistency.
  8. Add salt & pepper to taste.
  9. Serve Shrimp over grits & enjoy!

Patriotic Jello Shots

I saw these yesterday at Bakers Royale and decided that I had to try it out for myself! I love a good jello shot and they are perfect for eating out on the boat!

1 large blueberry Jell-o Box (prepare according to “fast set” box instructions)
1 large cherry Jell-o Box (prepare according to “fast set” box instructions)
2 14oz cans sweetened condensed milk
2 cups water; divided
8 single packs of Knox Gelatin, divided
 2 cups of vodka, divided

  1. Prepare blueberry Jell-o according to “fast set” instructions; set aside. Prepare cherry Jell-o according to “fast set” instructions; set aside. 
  2. Measure out ½ cup water into a bowl and sprinkle 2 packets of gelatin on top and allow to bloom for 2-3 minutes. Pour bloomed mixture into a saucepan over low heat. Stir mixture constantly until gelatin dissolves. Remove from heat and pour dissolved gelatin into blueberry Jell-o. Add ½ cup of vodka to blueberry Jello mixture and stir to combine. 
  3. Repeat step two for the cherry Jello. 
  4. Empty sweetened condensed milk into a bowl; set aside. Measure out 2 cups of water into a large shallow dish like a pie plate. Sprinkle 4 packets of gelatin on top and allow to bloom for about 2-3 minutes. Pour bloomed mixture into a saucepan over low heat. Stir mixture constantly until gelatin dissolves. Remove from heat and pour dissolved gelatin into sweetened condensed milk. Add 1 cup vodka to mixture and stir to combine. 

Note: For the mini muffin pans use one teaspoon for each layer. For a regular size muffin pan use one tablespoon for each layer. Keep in mind, that each subsequent layer will need less time to chill and set.
Remove chilled pan from refrigerator. Measure and pour out 1 teaspoon or tablespoon of cherry Jell-o into wells. Transfer to refrigerator and chill for about 7 minutes to set.
Remove pan from refrigerator. Measure and pour 1 teaspoon or tablespoon of sweetened condensed milk on top of cherry layer. Return pan to refrigerator and chill for 5-7 minutes to set.
Remove pan from refrigerator. Measure and pour 1 teaspoon or tablespoon of blueberry Jell-o on top of sweetened condensed milk layer. Return pan to refrigerator and chill for 3-5 minutes to set. 
Repeat steps 1-3 until wells are filled. 

To remove:
Gently press finger into Jello shots and pull it towards the center away from the walls. Use a finger from your other hand to leverage out the Jello shot.

Mine didn’t turn out quite as pretty as hers, but for a first try I’d say I did pretty good!

Peach Cobbler

After I went to the U-Pick Farm with my niece & nephew I decided that I needed to do something with all the darn peaches, and what better than peach cobbler! But wait! I’ve never attempted a peach cobbler and have no idea where to begin! Never fear, Paula Deen is here to rescue you! I adapted her recipe a little bit, mostly because I didn’t have self rising flour, so below is what I did!

I didn’t take as many pictures as normal because I was in a HUGE rush, but here is the recipe anyway!

What you need:

4 cups fresh peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups flour
2 1/4 tsp baking powder
1 tsp salt
1 cup skim milk
1/2 cup heavy cream


Preheat oven to 350*
Combine the peaches, 1 cup sugar and water in a saucepan and mix. Bring to a boil, then turn down to a simmer for 10 minutes. Remove from heat.
Put the butter in a 9×13 dish & put in the oven to melt.
Mix 1 cup sugar, flour, baking powder, salt, and milk. Pour mixture over melted butter. DO NOT STIR! Spoon fruit & syrup on top. 
Bake for 40 to 45 minutes.
Before it goes in to the oven…peaches on top!

Serve with vanilla ice cream!

Award Winning Chili

Another one I never posted! Oops! Jon won the Chili cookoff at our church with this recipe!
  • 1.25 pounds lean ground turkey 
  • 1 large can tomato sauce 
  • 1 large can whole tomatoes 
  • 1 can cannellini 
  • 1 can black beans 
  • 1 can spicy chili beans 
  • 1 onion 
  • 1 poblano pepper 
  • Chili powder 
  • Parsley 
  • Cayenne pepper 
  • Onion Power 
  • Paprika 
  • Garlic Salt 
  • Salt Pepper 
  • Tabasco Sauce 

  1. Add all cans into crockpot, smashing whole tomatoes and draining black & cannellini beans. 
  2. Saute turkey until almost cooked through. 
  3. Add diced poblano & onion to saute pan & cook about 5 minutes. 
  4. Add sauted mixture to crock pot. 
  5. Season to taste. 
  6. Simmer for 3-4 hours, or as time allows. 

Taste to ensure proper seasoning and add more if necessary! Enjoy!

Buffalo Chicken Dip

I was going through some of my old pictures and realized that I never posted this recipe!

It is a party favorite, as a matter of fact I am not allowed to go to Jess & Eric’s house for a football party without it!
3-4 skinless chicken breasts
4 8 oz. packages of cream cheese
2 cups ranch dressing
1/2 cup wing sauce
3 cups shredded cheddar cheese
Texas Pete to taste 


  1. Boil chicken breasts until cooked through. Cool them until they are cool enough for you to peel the chicken off the bone (or use boneless). 
  2. Shred the chicken (I used a wisk and chopped at it). Should make between 2 & 3 cups. 
  3. One the chicken is shredded put in a large skillet with the hot sauce until heated. 
  4. Stir in the cream cheese & ranch dressing. Cook until blended & warm. 
  5. Mix in 1/2 of the shredded cheese. 
  6. Put in a casserole dish & sprinkle other 1/2 of the shredded cheese on top. 
  7. Bake for 30-35 minutes at 325* until hot & bubbly! 

Serve with crackers, chips, or celery!

Sausage & Cheese Quiche

This was a much better & creamier quiche than the last one I posted, so I figured I would post it too!

  • 2 tablespoons butter 
  • 1/2 onion, minced 
  • 1 tsp. minced garlic 
  • 1 lb. Jimmy Dean Sausage 
  • 1/2 cup brown rice 
  • 1 1/2 cups shredded cheddar cheese 
  • 4 eggs 
  • 3/4 cups milk 
  • 3/4 cups heavy cream 
  • 1 tsp. salt 
  • 1/2 tsp. pepper 
  • 1 tbsp. butter, melted

  1. Preheat oven to 350* 
  2. Prepare 1/2 cup brown rice as package states & form into bottom of pie dish. 
  3. Saute onion & sausage over medium high heat. 
  4. Layer on top of rice. 
  5. Layer with shredded cheddar. 
  6. Combine eggs, milk, cream, melted butter and salt & pepper in a bowl. 
  7. Pour on top of shredded cheese. 
  8. Bake at 350* until firm (about 45 minutes)

Broccoli & Cheese Quiche

This was a much better & creamier quiche than the last one I posted, so I figured I would post it too!

  • 2 tablespoons butter 
  • 1/2 onion, minced 
  • 1 tsp. minced garlic 
  • 2 cups chopped broccoli 
  • 1/2 cup brown rice 
  • 1 1/2 cups shredded cheddar cheese 
  • 4 eggs 
  • 3/4 cups milk 
  • 3/4 cups heavy cream 
  • 1 tsp. salt 
  • 1/2 tsp. pepper 
  • 1 tbsp. butter, melted 

  1. Preheat oven to 350* 
  2. Prepare 1/2 cup brown rice as package states & form into bottom of pie dish. 
  3. Melt 2 tablespoons butter in saute pan over medium high heat. 
  4. Saute broccoli, garlic & onion. 
  5. Layer on top of rice. 
  6. Layer with shredded cheddar. 
  7. Combine eggs, milk, cream, melted butter and salt & pepper in a bowl. 
  8. Pour on top of shredded cheese. 
  9. Bake at 350* until firm (about 45 minutes)