Salsa baked chicken.. .. oh yes.. .it is as good as it sounds. . .

Tonight is one of my favorites, not only because it is tasty but because it is soo dang easy!!  Salsa baked chicken.   I actually hard about this recipe from my sister in law after we both joined this website called Sparks People, its a fitness type of website where you can track your meals, track your work outs and watch your progress.  SO anyways, here it is. . . Oh, and some of you may want to have some Tums ready . . .

Ingredients
Chicken Breast
1/2 cup salsa (for each breast, also I use 1 cup)
jalapeno slices
olives
Optional
Mozzarella cheese
cilantro

Directions,

On a square of aluminum foil (big enough to fold over the chicken)  place 1 chicken breast, the salsa, jalapenos and olives

Fold all the ingredients up in the foil

place in the oven at 400 degrees for 1 hour.

remove the chicken, sprinkle with cilantro and cheese. . . enjoy with your favorite sides. .

TIP FROM READER: this evening I received a message that someone tried this and added some cream cheese. .  said it was soo good!!  So if you are a cream cheese fan, there is something else to tweak and make this your own!!  Thanks for the tip!!
Easy right?!?!  This one is really good with mexican/spanish rice.

I am really curious if any of you have tried any of these recipes . .so please let me know!

Meat loaf, with a twist. . .

This one is for those of you who like meat loaf, but sometimes want to change it up a bit. . this also happens to be a favorite of my two boys.   Serve with mashed potatos or on bread as a sort of meat loaf sandwhich. . .they are called Cheddar Loaves.  They are ridiculously easy to make, and also one that is fun to make with kids! I should also tell you, this recipe was given to me by my mother in law Margie when I married Brandon. . . she knew I would need it. :D Thanks for the tip!

Ingredients

3/4 lb hamburger ( I use 1 pound)
1/2 cup oats
1/2 tsp salt
1/4 cup grated cheese (I use a little over 1/2 cup)
1/3 cup chopped onion ( I use 1/2 cup)
1 egg
1/2 cup milk

Sauce
1/2 tbsp brown sugar
1/2 tbsp mustard
1/4 cup Ketchup
I double the sauce recipe as my hubby likes them saucy!!

Okay so you notice that I have shown what the recipe says and what I use, this is because over the years my hubby has given me tips on how he likes it . . . thats the great thing about recipes, you can make them your own.

Ready for the oven

So now with the directions

Mix all the "loaf" ingredients together and shape them. 

Place them in an ungreased pan

make the sauce and spoon it over the individual loaves.

Bake at 350 degrees for 35-40 minutes ( I cook them for 45).




Then enjoy!!   Like I said, mashed potatoes, as a sandwhich, rice veggies, the possibilities are endless :D

Freshly baked and ready to eat!

EASY RIBS!

Once in a while you just want some fall of the bone ribs! These are easy and delicious. . . my hubby requests them quite often. . . which is alright by me.   A side note: Maddie is a big fan of the bones so she can chew on them :D Hey, any kid with "Wells" blood in them, teeths on rib bones, thats just how its done.  HaHa

So, for these Ribs, all you need is a

rack of ribs (we use pork spare ribs)
1 clove garlic
garlic powder (To taste)
1/2 onion (cut , also we use a red onion)
Seasoning Salt
BBQ Sauce (pick your fave!!)

The steps are super easy!
Fill a pot a little less than half full with water.

Add the minced garlic, the cut onion and the garlic powder.  One the water is boiling add the ribs. (You may have to section the ribs to make them all fit)

Once there is a good boil, turn the heat down to medium, cover and let boil for 45 minutes.


Just added the ribs, waiting for the boil.

After 45 minutes remove from the water, season with seasoning salt and grill 5 minutes on each side, adding the bbq sauce for the last few minutes to get good and melty. 

Remove from the grill and serve. . . with napkins :D


maddie is serious



Took a while, but here they are...Avacado Egg Rolls

So mommies, you know how sometimes life gets in the way?? That is what took me soo long to post thise recipe!!  First my son was sick for about  a week, he was really not happy.  Then I ended up in the Emergency Room... I had bronchitis... just the inflamation/virus part, not the hacking hit by a truck please kill me bronchitis like I normally get.  So that sucked.. THEN Madison got a fever that lasted about 2.5 days! Are you serious!    On top of all this Brandon and his boss have become partners and started their own timing company, Gemini Timing.  It is a dream come true for Brandon but it has been a lot of work.  So, yes the Walters have been busy... today though has a been a lounging going to the gym in an hour whew...somewhat back to normal.

So a quick story about the egg rolls.. I was making the sauce and was on a roll... until I pulled out my food processor.  I got this thing for my wedding almost five years ago.. have never used it, so of course when i pulled it out and put it all together, the dang thing was like, NO SIR I HAVE BEEN WAITING IN THE DARK FOR FIVE YEARS AND NNOOWWW YOU PULL ME OUT...TAKE THIS, and broke... so I was trying ot use my blender, and it wouldnt puree the sauce enough..so mine was a little thick..but if you have a food processor, be nice to it...it may get an attitude if you dont :D

Anyways, I know I posted that I made these a while ago, but here finally for your viewing and tasting pleasure...

Avacado Egg Rolls
INGREDIENTS
Dipping Sauce

4 teaspoons white vinegar
1teaspoon balsamic vinegar
1/2 cup honey
1/2 teaspoon tamarind concentrate
pinch of ground tumeric
1/2 cup chopped cashews
2/3 cup chopped fresh cilantro
2 cloves garlic
2 green onions
1 tablespoon sugar
1 teaspoon pepper
1 teaspoon ground cumin
1/3 cup olive oil

Egg Rolls
1 large avacado, pitted, peeled, and diced
2 tablespoons chopped dry packed sun dried tomatoes
1 tablespoon finely chopped red onion
1/2 teaspoon chopped fresh cilantro
pinch of salt
4 egg roll wrappers
1 egg beaten
oil, for frying

Directions

1. To make the dipping sauce, combine the vinegars, honey, and tamarind in a microwave safe bowl.  Stir until the tamarind is dissolved.

2. Microwave for one minute

3. Using a food processor, puree the tamarind mixture, turmeric, cashews, cilantro, garlic, green onions, sugar, pepper and cumin.

4. Pour the mixture into a bowl and stir in the oil.

5. Cover and refrigerate until needed

6. To make the egg rolls, stir together the avacado, sun dried tomatoes, red onion, cilantro, and salt

7.  Place some of the filling in teh center of one of the egg roll wrappers

8.  Fold up one corner of the way over the filling.  Brush the remaining edges with the beaten egg, fold over teh left and right sides, then fold the top corner over all and press to seal.

9.  Repeat with remaining wrappers

10.  Deep fry the egg roll sin 375 degree oil for 3 to 4 minutes until browned.

11. Serve with chilled sauce

Tip: You can bake these to make them a healthier snack!

Walk away meals!!!

Some days I dont feel like slaving over a hot stove, or I want to go out and do something fun and have a meal when I get back! SSOO....embrace the crock pot! Tonight we are going to the gym to swim laps... this includes Brandon and of course the kids looovee kids club..Elijah has a crush on Miss Sarah haha....Anyways, this is going to be at 5:30 so when we get home at 7 we are gonna be hungry...so about 2pm I started dinner  POT ROAST from the crock pot...

This is soooo eeeaasssyy!!!


I forgot to put the onions in the picture :D

  INGREDIENTS 
 a pot roast that is the right size for your family
seasoning salt
onions (sliced)
  TA DA haha   okay there are a few things to add that are optional
1 14.5 ounce can of beef broth (I have an irrational fear of dry foods haha so sometimes I add a can of broth)
carrots
potatoes (tonight I am making oven roasted potatoes...but you can add them into the crock pot if you would like. )

SO the directions...
slice the onions and put them on the bottom of the crock pot
add the broth
season both sides of the pot roast and add to the crock pot

I set the crock pot for low 5 1/2 hours... which puts dinner time at 7:30  ... at 4:45 when I head to the gym I will add the carrots and let them cook for the last couple of hours ... they will be tender and full of flavor!!



Finished Roast!

 This is one of Brandons favorite meals, but he prefers mashed potatoes ... not tonight though. Tonight I am using a roasted potato mix that I found at Winco..yum!

Roast, Garlic Bread, Potatoes and Carrots....yyyuummmmmm

One of my FAVORITE MEALS!

Okay...So there is this instructor Margie at 24 hour fitness who kicks my butt, however she makes it fun...my mom does it with me so that makes it double fun!!!  Take a water class... and if you can take a friend with you...you will LOVE IT!

  Anyways..tonight is Cornish Game Hens, and Lemon Pepper Green Beans.... The garlic bread is Mama Bella (pre-made) from the freezer at Stater Bros... trust me, delicious!

  Starting with the Game hens, which my son calls baby chickens....

Ingredients

Game Hen (my hubby and I usually share one, but tonight everyone gets their own...)
Kosher Salt
Pepper
1/2 cup butter (melted)

Directions
Remove the hen from the packaging, Rub with Kosher salt and Pepper (this makes a crispy delicious skin) I mix the salt and pepper before I rub the baby chicken.... there is a picture below for reference

Put the chicken breast up in a roasting pan (clean up tip-line the pan with aluminum foil!!)

Heat the oven to 350 and cook for 1 hour or until the juices run clear..sometimes 1 hour 15 minutes.... While the baby chicken is cooking baste with butter every 15 minutes or so... delicious!

Second..the Green Beans
Ingredients
Fresh Green Beans
Lemon Pepper
2 Cloves garlic
Lime juice
Olive Oil




Directions
Cut the tips off the green beans and wash

Cut 2 cloves of garlic

heat 2 tablespoons of Olive Oil

Sautee the garlic, then add the green beans, sprinkle with Lemon Pepper

For a little extra tang, sprinkle with lime juice!! YUM!!

Cook them to the desired crisp... I like mine a little crispier but my hubby likes them soft so ours are right in the middle

So that is it... Easy Peasy Fresh and Easy right?? NOW, get to work, enjoy your dinner!!

Swimming and Chicken Parm for all the Moms!

It was soo hot day before yesterday, still in need of a good workout my mom and I hopped into the pool and swam laps for an hour!   The great part is even if you aren't a strong swimmer there are kick boards available to help! It was relaxing but still worked my musculos!! That night I didn't even want to walk I was soo wore out! Since it was also 85 degrees that day the water felt incredible!!!

   So, even though today was mothers day, I still made dinner..haha the hubby has a ton of work to do so I guess that's just the way it is.  It all works out because I love to cook, and I love to watch Brandon clean the kitchen!!  
   What did I make? My favorite dish of course... Chicken Parmigiana!!! YUMMMMM

Ingredients...there are quite a few..


I went with the Italian bread crumbs after I took this picture

 1 small onion chopped (if you have a slap chop..use it..cutting onions is no fun!!)
1 clove of garlic, minced
1 tablespoon of butter or margarine
1 14.5 ounce can of diced tomatoes, DO NOT DRAIN
1/2 teaspoon of sugar
1/8 teaspoon of salt
Dash of black pepper
1/4 snipped fresh basil
4 skinless chicken breast
1/3 cup seasoned fine dry bread crumbs(Progresso makes an excellent Italian seasoned bread crumb)
4 tablespoons shredded parm cheese
1/2 teaspoon dried oregano
1 egg beaten
2 tablespoons of milk
3 tablespoons of olive oil or cooking oil... for those of you health conscious people...olive oil is the best choice
1/4 cup mozzarella cheese (about 1 ounce)

Directions:
1. For sauce: in a medium saucepan cook onion and garlic in hot butter over medium heat until tender.  Carefully stir in the undrained tomatoes, sugar, salt and pepper.  Bring to boiling; reduce heat.  Simmer, uncovered, about 10 minutes or to desired consistency, stirring occasionally.  Stir in basil, set aside but keep warm.   (I double my sauce because I serve the chicken over angel hair pasta so I like it a little saucier!)

simmer for 10 minutes or until desired consistency...remember I double my sauce so your pan may not look as full...

2.  Meanwhile, place each chicken breast half between two pieces of plastic wrap.  Using flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick and then remove the plastic wrap.  (Or you can buy foster farms chicken breast fillets.  They are already thin and perfect for this recipe.  In the pictures on this blog however, I had to pound my chicken down)

3. In a shallow dish, stir together bread crumbs, 3 tablespoons of the Parmesan cheese and the oregano.  In a second dish, stir together the egg and milk.  Dip the chicken in the egg mixture then in the crumb mixture to coat.


4. In a large skillet cook chicken in hot oil over medium heat for 2 to 3 minutes per side or until golden.  Transfer chicken to a serving platter

5. Spoon sauce over chicken.  Top with mozzarella and remaining 1 tablespoon of parm.  Let stand about 2 minutes or until cheese melts.

That's it...now here are a few things I do different and you may want to try.   As I mentioned I put my chicken over a bed of angel hair pasta..soo good...  Once I put the sauce and cheese on the chicken, i stick it in the oven..this melts the cheese and makes everything gooey and delicious..trust me..this is one tip you will want to try.  

I also serve with Garlic Bread... mostly because I love garlic bread...   And finally, tonight I had Clos Du Bois Chardonnay to drink... trust me...if you like wine... you want to try this one... actually anything from Clo Du Bois is amazing!

So, to all the mommies out there..HAPPY MOTHERS DAY!   And to everyone who has tried this or any of the recipes I have shared... bon appetite!    (if anyone has tried any recipes, I would love to know what you though.....)



I learned, don't plate on a red plate if you are using a red sauce...it takes something away from the photo :)



What do you do when your husband brings home 20 pounds of apples??

 Okay, so I am not sure it was 20 pounds, HOWEVER! It was a large box of apples that a race director gave him after a race. (For those of you who don't know, after you run a race, you get fruit to replenish your body)  Soo... I have all these apples, what the heck am I supposed to do with them??  Learn to make Apple Pies!!!
    I have said it before and I will say it again, never knock a pre-made item... in this case pie crust.   I have never made an apple pie before today so I figured to play on the safe side and don't attempt a pie crust during my first rodeo.  I chose Pillsbury pie crusts...something about that little dough boy makes me trust Pillsbury! Let me tell you, in this case, it was a good choice.
    SO here we go! APPLE PIE!!

INGREDIENTS

1 box of Pillsbury pie crust (there are two in a box)                   
6 cups thinly sliced, peeled cooking apples (about 2 1/2 pounds)
1 tablespoon of lemon juice (optional, but I recommend it)
3/4 cup of sugar
2 tablespoons all purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg ( I love nutmeg)
1/3 cup dried cranberries (optional, I did not use cranberries)

1. Preheat oven to 375 degrees. Roll out the pie crust into a 9 inch pie plate...

2. Sprinkle the sliced apples with the lemon juice.  In a separate, large bowl stir together sugar, flour, cinnamon, and nutmeg.  Add the apple slices and cranberries ( if you are using them) and toss until the apples are coated in the mixture. (I didn't have a lid for my lg bowl, so I used plastic wrap...worked great)

3. Transfer apple mixture to the pastry lined pie plate.  Trim bottom pastry to edge of pie plate.  Cut slits in the remaining pie crust and place over the pie plate to create a seal that will seal in the apples and the sugary goodness :)  I actually rolled the pie crust over the pie and then cut the slits...but to each his own.

4. If desired, brush top pastry with milk and sprinkle with sugar. ( I RECOMMEND THIS!! OH YUMMY) To prevent over browning, cover the crust of the pie with foil.  

5. Bake for 40 minutes and remove foil and continue to cook for 20 minutes until fruit is tender and filling is bubbly.  Cool on a wire rack.  ( I don't have one, My pies cooled on a kitchen towel on the counter... and serve warm. (warm takes cooling for 2 hours... I sucked it up and ate it about 30 mins out of the oven..hahah...)


Here is my first finished Apple Pie..which by the way made a delicious breakfast haha....

Do it like the French do....

Who doesn't love a family breakfast on Sunday morning???  I know that it is something I wish I could do more, but Brandons working on most Sunday mornings... so Im gonna pass on my favorite breakfast food onto you!  This is one that I thought everyone knew, but I found out I was wrong...

FRENCH TOAST!!!!! yum!!

Ingredients                                    

Bread
Milk
Eggs
Vanilla
Cinnamon

Now the amounts will vary depending on how many people you are feeding... This week I made 6 pieces of toast and used 3 eggs (Some people use more eggs because they like eggier toast...) 

So crack the eggs in a bowl... pour enough milk so there is equal parts egg and milk... then put about a tablespoon of vanilla and sprinkle the cinnamon so the mixture is covered....

warm up your griddle or skillet on medium high heat... either use butter or pam to grease the griddle..

Dip the bread on both sides and place on the griddle (or in skillet) cook until golded brown on both sides... you may find that you need to sprinkle a little cinnamon on the bread once it is on the skillet. 

Then of course slather with bread and syrup and enjoy!!  Also my hubby uses butter and powder sugar sometimes.... but i am a syrup kinda girl...

So if you have never made french toast... good luck and enjoy!!!



Add breakfast sausage or eggs.... all your morning favorites :D



You asked.... So I Deliver... CRAB STUFFED MUSHROOMS

These mushrooms were kind of a pain in my butt..but it wasn't the recipes fault... I blame a red bell pepper.....First of all, like most people, I don't always have all the ingredients for these recipes so I have to go to the store... Like a good girl I made my list... the list has the Red Bell Pepper on it...really it does.... So while I am shopping a little old lady goes and picks up a cart full of what ?? RED BELL PEPPERS...

 so I find one left..and it is sad and starting to turn... I only need 2 tablespoons so I figure I can make this work... and I pick it up and head to the checkout....I get home and start to stage the picture of the ingredients like I always do and you will notice what is missing.... THE RED BELL PEPPER!!  I can't find it anywhere... I paid for it...and it made a run for freedom.. I checked the car, the garbage, Elijah's toy box..everywhere...My plan was to stop by the store on the way home from the gym...I was talking ot my mom while we were doing out bike ride and told her about this stupid pepper that was quickly on its way to being cut from the recipe and my mom says she has some what?? ..YUP YOU GUESSED IT...   RED BELL PEPPERS.. so I went over to my moms house after the gym, picked it up and got to work.  Also, my dad said not to worry, the one I lost will start to stink soon and I will find it then... thanks Dad..love you

  Everything after that seemed to go smoothly...except my hubby, who I made this dish for as I don't eat seafood, got stuck at work an extra two hours..so he will have to eat them reheated. Hopefully they are still good.

  I guess this story goes to show that it isn't always easy and sometimes there are hiccups... don't panic... a solution will present itself :D  Good Luck friends and I hope you enjoy this recipe!!

Ingredients:

1 lb button mushrooms (30-40) (I used the white ones in the blue carton)

2 tablespoons butter

1/4 cup finely chopped celery

2 tablespoon finely chopped onion (I used a yellow onion)

2 tablespoons finely chopped RED BELL PEPPER!

8 oz. Crab Claw Meat ( I used flaked crab meat...)

2 cups crushed oyster crackers

1/2 cup shredded parm cheese

1/4 teaspoon garlic powder

1 teaspoon dried parsley

1/2 teaspoon Old Bay Seasoning

1/4 teaspoon pepper

1/4 teaspoon kosher salt

1 large egg beaten

6 oz Parm cheese, grated

Minced fresh parsley for topping

1. Do ahead: remove the stems from the mushrooms and finely chop about half of them. Reserve the caps

2. Melt the butter and saute the mushroom stems, celery, onion, and BELL PEPPER.  When the veggies are soft, add the crab meat and the crushed crackers.  Continue to saute until most of the liquid has been absorbed by the crackers. Set aside to cool.

3. preheat the oven to 400 degrees

4. Combine the cooled crab mixture with the shredded parm, garlic powder, parsley, spices, Salt and the beaten egg. Stuff each mushroom with a teaspoon of the mixture

5.  Put the filled caps in a baking dish large enough to hold them in a single layer.  Carefully add 1/2 cup of water to the pan.  Sprinkle graded parm over the mushrooms and bake for about 15 mins or until the mushrooms are cooked through a golden brown.

6. When you remove the mushrooms from the oven, sprinkle the parsley

ENJOY!

GREAT FOR ENTERTAINING!

Do you ever find yourself needing something to serve as an appetizer? Well...what about Bruchetta?? I'm actually making this for my dinner tonight... ( I am making a seafood dish for Brandon, which I will post tomorrow, and I don't eat seafood.)  The ingredients are all fresh and I am so looking forward to this delicious treat.   Its pretty easy to make too!

Ingredients:
Bruschetta Topping

1 pound Roma tomatoes
2 tablespoons fresh basil, finely chopped
1/4 cup olive oil
1 clove garlic minced
1/4 cup red onion, diced
salt and pepper (to taste)

Bruschetta

garlic, lightly smashed
1 loaf Italian or french bread cut into 1 inch think pieces
                                                                                     Olive Oil
Directions:
Cut the tomatoes in half and remove the seeds. Cut the tomatoes into 1/2 inch dice.  Toss them with the remaining topping ingredients and leave at room temperature

Preheat the oven to 400 degrees

Rub smashed garlic over the bread slices and drizzle with olive oil.  Place the slices on a baking sheet and lightly toast in oven.  Top with the bruschetta mixture and serve warm.

Finished Product!

Good luck with this and I hope you enjoy!!!
                                                                                   

Down with housework, up with Hot and Spicy Chicken!

 Okay Ladies, and any men who decide to venture into this blog.... Does anybody else have a husband who works all week and all he wants to do is put you to work when he has a day off?? I DO!  This morning Brandon decided we are going to clean the house..again..the same thing I do everyday... so begrudgingly I obliged, I just hope that 10 minutes from now the house has toys all over it like it always does 10 minutes after I am done so he can see I am not lazy.   
   I told him that it bugs me because it makes me feel like he thinks I don't clean or do anything ( My OCD kicks in and I scrub this house!)..he says he knows I do, but he cant relax until it is clean again.   MEN!   Don't get me wrong, I appreciate the help, its just the comments and the way he goes about it...Makes me want a cupcake......
 

 So, I make a fair amount of chicken recipes because chicken is not expensive and I can separate a package of chicken and get at least 4 meals out of it.... So tonight is HOT AND SPICY CHICKEN! (this is out of my healthy eating box)

Ingredients
2 egg whites, lightly beaten
1/2 cup yellow cornmeal
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/2 teaspoon  black pepper
8 chicken legs REMOVE SKIN! ( I am using two legs and two thighs)
1/2 cup lime or lemon juice (Fresh is recommended)

Directions:

1. preheat oven to 400 degrees F.  Spray a 13 x 9 inch baking dish with vegetable cooking spray and set aside

2. Place egg whites in a shallow bowl.  On a sheet of waxed paper (or a plate) combine cornmeal, chili powder, cumin, salt and pepper, mix well.  Dip the chicken one at a time in egg whites then dredge in cornmeal mixture until coated

2. Arrange chicken in prepared dish and bake for 20 mins turning once (it may take longer if using thighs) Drizzle with the lime/lemon juice and bake until juices run clear when meat is pierced with a fork.  (so the entire cook time will be 30 minutes)

4. Place chicken on serving plate, garnish however you like!

I would sprinkle just a little salt or seasoning salt to the chicken before the egg whites and cormeal mixture, it will bring out the flavor a bit more... of course this is a "Diet" chicken so..do with it what you will :D ENJOY!

A short cut to this is put the cornmeal mixture in a plastic bag, once the chicken has been "washed" in the egg white, put the chicken in the plastic bag and shake like shake and bake...This is a fun way for kids to get involved as well...if you are using chicken legs, only shake 4 legs at a time.

Nutritional Information  237 calories  16g carbs   29 g protein  426mg of sodium  6g fat 
104mg cholesterol

Finished Product:

Dance your way to a Homemade BBQ Chicken Pizza

  SO, in the beginning of my adventure to a healthier me my first step was to put the Wii to use!  Around Christmas I asked for Dance Dance Revolution and Just Dance 2... they were both under the Christmas tree... Both games have workout modes and help you to track your weight loss and how many calories you are burning.   These games are great if you cant make it to the gym maybe because of kids or schedules... the best part is your kids can get involved with you..nothing like promoting a healthy lifestyle!!    These games got me really interested in Zumba...which I have yet to try as it is usually scheduled when Kids Club at the gym isn't open or I have something else going on.... but I am determined to give it a try...I love to dance!
                                           The Walters Family are HUGE LAKER FANS!!!  Tonight is the Lakers Vs.

SAN ANTONIO SPURS... this is going to be an interesting game as San Antonio are number 1 and the Lakers are number 2 (at least they were before this losing streak!) Not to mention the Lakers are in "Rest before the Playoffs Mode" which irritates me because I hate seeing my team lose.... OKAY so that little rant into the NBA has a point...Tonight I am making some game friendly food!!   A California Pizza Kitchen BBQ Pizza...one of my hubby's favorites!! 

 Now I have never made this but it looks easy enough... so good luck to all of you too!!

Ingredients
1 boneless skinless chicken breast
1 Tablespoon Olive Oil
1/2 Cup BBQ Sauce (Bullseye recommended)
Store Bought Pizza dough or dough mix
Four, Cornmeal or Semolina for handling dough
2 Tablespoons shredded smoked Gouda Cheese
1 Cup Shredded Mozzarella Cheese

I mixed the cheeses


1/2 Cup Red onion, sliced into 1/2 inch pieces                          
2 Tablespoons chopped fresh cilantro

Directions
1. Cook the chicken in the oil in a large skillet over medium heat for 5 to 6 minutes.  Be careful not to overcook, set aside in the refrigerator.

2. Once the chicken is chilled, coat with half the BBQ sauce, cut into bit size pieces and set aside.

3. Preheat the oven to 425 degrees

4. Follow the instructions on the store bought pizza dough or dough mix to prepare enough dough for a 10 inch crust, form the pizza dough into a ball and roll out on a floured surface until 10 inches wide, round and flat.

5. Put the pizza crust onto a baking sheet and spread the remaining BBQ sauce evenly over crust

6. Sprinkle the Gouda cheese and 1/2 cup of the mozzarella over the sauce

7. Add the BBQ chicken and red onion, then cover with remaining 1/2 cup mozzarella, sprinkle the cilantro on the top of the mozzarella

8. Bake for 10 minutes or until the crust is crisp and golden.

This will serve 6 to 8 people.

Finished Product!

Fresh out of the Oven

Don't deny yourself... and have Hawaiian BBQ Ribs

My latest addiction

    Its time for a tip that has worked for me!  If you are craving something...DON'T IGNORE IT..  Let yourself have whatever it is you are craving..but remember that saying "everything in moderation".  I found that when I was dieting and I was trying to cut foods completely out of my diet I would crave them until the craving was so intense that I would binge on whavever food it was (usually a candy or cake of some kind)  and the diet would be over...
but this time around I decided to let myself have those foods..but I have to stick to my workout and not over indulge.   I am sure that you have heard this before..but it is a good tip that worked for me....
  
     Tonight at the gym was 9 miles on the spin bike which burned almost 400 calories.  Had a really hard time getting in there after a vacation, but I went with my mom and we motivated each other to get through it, and then sat in the hot tub for a while just relaxing and letting our muscles get pampered a little.   Its sort of our treat at the end of a good work out....Bikes are good fun, and if you have one, get outside!! Remember how much fun you had as a kid riding your bike with your friends?? It is still fun!!!

  So onto the main event..... FOOD!!

  My mom gave me this great recipe box that has hundreds of healthy recipes that are still delicious!  SO tonight I am breaking it open to share with you one of my favorites..... HAWAIIAN BBQ RIBS!!

 

  Ingredients:

3 racks baby back ribs (we use one, but we are a smaller family)

1/3 cup unsweetened pineapple juice

1/4 cup reduced-sodium teriaki sauce

1/4 cup reduced-sodium ketchup
1 clove garlic, minced
1 tablespoon firmly packed dark brown sugar (I am using light today because it is what I have)
1 tablespoon minced fresh ginger
4 fresh or canned pineapple slices

Directions!!! (there is only 3..sweet!!)

1. In a large dutch oven (I use a pot..) combine ribs and cold water(enough to cover the ribs, I cut the ribs into sections to accomplish this).  Bring to a boil over medium high heat. Cover, remove from heat and let stand for 30 minutes. ( This makes the ribs fall off the bone tender)

2. In a small sauce pan, combine pineapple juice, teriyaki sauce, ketchup, garlic and brown sugar.  Bring to a boil, stirring over medium high heat. Reduce heat to low; simmer for 10 minutes.  Stir in ginger. Remove from heat and let cool.

3. Heat a charcoal grill until coals form white ash, or prehat a gas grill to medium.  Drain ribs.  Place on grill rack.  Brush with half of sauce. Gril 6 inches from heat, covered for about 10 minutes per side.  Brush with remaining sauce, grill covered until browned, about 5 minutes per side.  During last 2 minutes, place pineapple on the grill.  Grill for 1 minute per side, serve pineapple with ribs.

Here is a variation if you dont have a grill or its freezing outside...

Preheat broiler, place ribs on broiler pan; brush with half of the sauce, broil 6 inches from heat for 8 minutes per side.  Brust with remaining sauce and broil for 5 minutes per side  Broil pineapple for 1 minute per side.

   
     Finished Product:




Hawaiian BBQ Ribs, Weed Salad and Garlic Bread!

  These ribs are soo delicious!!  They have 471 calories, 16 g of carbs, 28g protien 315 mg sodium, 33g fat and 129mg of cholesterol. (suggestion from Adrienne to add in nutritional values!!)

  





Day One-Getting Started...and Monterrey Chicken

Hi!

  For a while now I have been posting on Facebook the foods that I am cooking and the new recipes I am trying and also talking about my baby weight battle and the everyday trials of motherhood.  (I sort of took inspiration from Pioneer Woman with the food part..) Then a few weeks ago a friend of mine, Kyla, suggested that I start a blog to really be able to talk about what I am doing and pass on recipes to anyone who is in a food slump like I was! So here I am...

   I am not going to pretend that I have made up these recipes... if I could do that I wouldn't have been in a food slump!  NO, I turned to those cook books that were gathering dust in my cupboard above my stove... turns out, there is some pretty good stuff in there! My favorite cook books are the "Americas Most Wanted Recipes" series by Ron Douglas... they are easy to make at home restauraunt favorites!!  My mom is cool enough to get them for me for Christmas when they come out.. and so far, everything I have tried has been a winner.  I also have the Better Homes and Gardens cookbook, which I am almost sure every home in America has! Also, I have to mention, anyone that really knows me will tell you that I didn't really learn to cook until I became a stay at home wife and mother last April, so this really is a new adventure for me

 

 As for my workout regimine I have a membership at 24 Hour Fitness (Apple Valley) and do at least an hour a day there six days a week, and just last week I got my bike fixed and do bike rides in my neighborhood for the fresh air aspect of it all...but I will get more into that another time. But I have before and after pictures to show how far I have come since New Years..if I can do it, I am sure you can too! I just started really paying attention to calories, working out and eating serving sizes..not heaping gobs of deliciousness...



Erin at 160 in January 2011



Erin at 127 in March 2011 and still losing....



     Speaking of heaping gobs of deliciousness, tonight I am making Monterrey Chicken... which I have never made, but love! So..if you wanna try it with me, here is the recipe!

   

                 Monterrey Chicken: it is  broken down so you know how to make an individual piece, but you can adjust to fit your family!!  Also, I found this on food.com... so again, not my recipe, but hey, its still gonna be delicious

Ingredients:

        1 boneless skinless chicken breast

• 2 teaspoons barbecue sauce 
• 2 slices crisp bacon 
• 1/4 cup monterey jack and cheddar cheese blend
• Directions:Prep Time: 5 minsTotal Time: 15 mins

1. 1 Pound chicken breast until it is somewhat flattened, and season with salt and pepper.
2. 2 Spray Pam in a nonstick skillet, and cook chicken breast until it is done.
3. 3 Transfer to a serving plate.
4. 4 Top chicken breast with Barbeque sauce, bacon, and cheese.
5. 5 Broil chicken breast in the oven, or melt the cheese in a microwave.
6. 6 Sprinkle with a small amount of cold chopped tomatoes and chives.

Finished Product!!!

Monterrey Chicken with Lime/Lemon Pepper Green Beans and Mexican Style Rice!! Yum!

Good Luck making this recipe and I hope that you return to read more adventures in cooking, motherhood and life!!