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!!)