Posts Tagged ‘Coming out hot!’

I originally found this recipe on Pinterest, and it was originally an egg, avocado and spinach salad. However, I have recently discovered (or maybe even developed) a sensitivity to eggs. Weird, right? All these years, and suddenly I can’t eat eggs without my face breaking out like a teenager. Well, we can’t have that, so I redid this recipe using chicken instead of eggs. I also added some additional spices to the mix, which are also delcious with the egg salad (I did try the egg salad, prior to my knowledge of said sensitivity).

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Before you turn your back on this recipe, let me tell you. ALMOST everyone I’ve made this recipe for can’t tell these rolls have any whole wheat in them. Those who can, were likely basing it on the color of the rolls and their blanket disdain for all things whole wheat. Plus, this recipe came from a church cookbook from my dad’s hometown. I don’t want to be stereotypical, but when a cookbook has Mrs.(i.e. Mrs. John Smith) for the author, you know these woman have spent their lives homemaking. Which means best recipes, ever!

I dub you, “The Best Dinner Rolls In The History Of Dinner Rolls!”

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I made this recipe a LONG time ago, and thought I’d posted about it. If I had more pictures, I apologize but I can’t find them. For some reason I’ve had a strange craving for soup this past week. This makes no sense because it’s literally 110 degrees here. But nonetheless, I wanted beef and barley and couldn’t find the recipe on my site. And I think it was good enough to make sure it secures a spot in infamy. This recipe is a nice twist on hamburger vegetable soup. It’s loaded with vegetables, and the barley gives it an interesting texture. It’s a nice change of pace, and freezes very well. All for under 300 calories per bowl. BOOM!

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I love homemade salsa. In fact, I struggle with store-bought salsa. Partially because of the unnecessary price tag, but mostly because it’s always a letdown. Especially when I go to any number of Mexican restaurants and they have delicious salasa. It can’t be that hard to make, right? My friend Michelle told me her favorite recipe is Pioneer Woman’s Restaurant Style Salsa. I figured it was a good place to start. And with very few tweeks have come up with my own favorite and simple homemade salsa.

Aye! Aye! Aye!

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I’m obsessed with grilling. I’m not even sure I’m that good at it, but I do know I don’t like chicken, steak or hamburgers that aren’t grilled. And always wish my veggies were grilled when I cook them on the stove or in the oven. So last night I forgot to thaw my marinated chicken (yes, marinate it, freeze it, then thaw it and it marinates itself – it’s genius really) but NEEDED something grilled. I had veggies. And knew I wanted more protein and fiber, and a little carbs, naturally. So I decided I’d make some rice and beans with my veggies and call it a meal. The outcome of this sort of random, albeit boring, meal after the jump.

A sneak peek of all that’s to come.

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I’ve hit a lull lately in the recipes I make. I seem to be falling into a routine, reusing the same recipes over and over. For those who don’t know, I’m a big fan of freezing my own meals. I use them all the time for lunches, and even occasionally for dinner. I LOVE it. I can be in the kitchen cooking for a day or a few evenings, then have lunches to last me months. But like I said, I’ve been having trouble lately finding something new. And healthy. Then I ran across a recipe for butternut squash enchiladas. They sounded good but I figured they’d be better kept for fall. And searched for sweet potato enchiladas instead. After several tweaks to make the recipe a little more figure-friendly, I think I’ve come up with a winner!

This looks like something straight out of an unhealthy Mexican restaurant, right? Well, it tastes more sinful than it is.

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America’s Test Kitchen recently held a blogging contest I intended to participate in. But moving trumped blogging. So while I remembered to make the cookies, I completely forgot to blog about them. But I figured prize or not, I’d go ahead and follow through.

“C is for cookie, thats good enough for me!”

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