 |
| Friday Post for MOMS CRAZY COOKING are "RECIPE ONLY" Post, ENJOY! This will be a FAVORITE meatball recipe for sure! We LOVED the sweet taste. Recipe from Taste of Home but we only use the meatball (not the sauce)! |
Friday, September 24, 2010
Applesauce Meatballs
Thursday, September 23, 2010
Flatbread Tacos with Ranch Sour Cream
Lots of FUN FUN recipes I will be posting this weekend! It's my twin daughters 17th Birthday on Saturday and I will be cooking up a storm for the next 4 days! Lord, give me strength on all these yummy things in the middle of my SHRINKVIVOR diet/challenge. (YAHOOOOOOO!!! I am happy to report I was NOT sent to Exile Island this week, I am sure I was safe because of the 4 lbs lost and the 120 oz of water I drank everyday, so this week I have to keep up my pace)!
Onto food now, since this is a FOOD BLOG! Here is another great dinner we enjoyed last week...... WOW, never knew you could make easy flatbreads out of refrigerated biscuits. AMAZING, all these little things I learn in the kitchen as we are cooking our way through my 4" of recipes! This was a YUMMY YUMMY recipe I found in the pile of magazines I go through each month, it comes from Taste of Home Magazine.
 |
| My twins (last year) on their 16th Birthday! |
Onto food now, since this is a FOOD BLOG! Here is another great dinner we enjoyed last week...... WOW, never knew you could make easy flatbreads out of refrigerated biscuits. AMAZING, all these little things I learn in the kitchen as we are cooking our way through my 4" of recipes! This was a YUMMY YUMMY recipe I found in the pile of magazines I go through each month, it comes from Taste of Home Magazine.
Flatbread Tacos with Ranch Sour Cream
1 cup (8 ounces) sour cream
2 teaspoons ranch salad dressing mix
1 teaspoon lemon juice
1-1/2 pounds ground beef
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 envelope taco seasoning
1 tablespoon hot pepper sauce
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
Optional toppings: sliced ripe olives and shredded lettuce and cheddar cheese
In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, taco seasoning and pepper sauce; heat through. Meanwhile, roll out each biscuit into a 6-in. circle. In a small nonstick skillet over medium heat, cook each biscuit for 30-60 seconds on each side or until golden brown; keep warm. To serve, spread each flatbread with 2 tablespoons ranch sour cream; top each with 2/3 cup meat mixture. Sprinkle with toppings if desired.
Wednesday, September 22, 2010
Our FAVORITE Chocolate Chip Cookie Recipe
I know, in the middle of a diet BAKING Chocolate Chip Cookies (leave it to my teenage daughters who just had to have them). And yes, they baked them all by themselves! Last year we did a "self" challenge cooking everyday for a year and sharing our recipes, and during that year we came across many recipes that we tried over and over again until we found that ONE perfect one that we loved (or we mixed a few recipes together to create a favorite).
So, this is our families FAVORITE Chocolate Chip Cookie recipe (I have NO idea where it came from, if anyone knows please let us know! As far as I know this could be the one on the back of a box somewhere). But let me tell you, we made batches and batches of everyone's "claim to fame chocolate chip cookie recipe" and this is OUR FAVORITE.
Chocolate Chip Cookies
recipe source unknown
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tsp vanilla
1 egg & 1 egg yolk
2 cups chocolate chips
Preheat oven to 325. Grease cookie sheets. Sift together flour, baking soda & slat; set aside. In a medium bowl , cream together melted butter, brown sugar and white sugar until well blended. Beat in vanilla and eggs until light and creamy, mix in the sifted ingredients until just blended. Stir in chocolate chips by hand. Drop cookie dough on to cookie sheets and bake 10-12 minutes.
Shrinkvivor Challenge (Week 1 - DOWN 4.2 lbs)
Go BLACK TEAM, we survived week 1 !!!
1 week down and 6 more weeks to go! The BLACK TEAM is drinking some serious water (we've learned to drink 1/2 our body weight in ounces of water; I have done just that and more... I am up to 6-7 bottles of water a day... plus many more trips to the bathroom too!) And WOW what a difference that makes in weight loss, JUST DRINK MORE WATER. The SHRINKVIVIOR CHALLENGE is still going strong, today is weight in and we'll find out who gets sent to Exile Island (I hope it's not me!!!). This week we also had a challenge to log our miles. I did my FIRST EVER 7 mile walk; and well it kinda kicked my butt! But overall I did way more walking then weeks before (so, I FEEL GREAT!). I can't wait to find out tomorrow what the next challenge will be!
Down 4.2 lbs
First Week’s Weight:
 |
| Yep, that's my little toes! We are taking a picture to show the world our weight loss! |
164.4
Today’s Weight:
160.2
 |
| Okay, kinda silly but I hope you can read, each day, my weight loss! In lip-liner written on mirror! |
Challenge goal weight (in 7 weeks):
150.0
Ultimate goal weight:
139.0
 |
| And YES, my twins did make Chocolate Chip Cookies this week I HAD just 1/2 of a cookie, I was satisfied and didn't affect my weight loss! OUR FAVORITE CHOCOLATE CHIP COOKIE RECIPE |
Tuesday, September 21, 2010
Apple and Craisin Chicken Salad
A great lunch for me CRAZY MOM at work (trying to eat healthy and NOT go to fast food) and this works GREAT for my twins lunches too (High School and it's still COOL to bring your lunch to school, gotta LOVE my kids small Christian school, they have a great group of girls they sit with everyday and they all bring their lunches and sometimes bring lunches and desserts for each other too!!). My girls LOVE eating healthy all week long (the weekends though are a whole different story).
Last week we enjoyed this great Chicken Salad recipe we found at Dinners for a Year and Beyond. We decided not to put it on bread and ate it over a bed of lettuce. We also used different varieties of apples as they used just Granny Smith Apples. We learned a few apple tricks in Oak Glen while picking apples. One trick was it's a MUST to use different kinds of apples to blend the taste of any recipe you make. I believe we used Jonagold, Gala and Pink Pearl for this recipe.
Last week we enjoyed this great Chicken Salad recipe we found at Dinners for a Year and Beyond. We decided not to put it on bread and ate it over a bed of lettuce. We also used different varieties of apples as they used just Granny Smith Apples. We learned a few apple tricks in Oak Glen while picking apples. One trick was it's a MUST to use different kinds of apples to blend the taste of any recipe you make. I believe we used Jonagold, Gala and Pink Pearl for this recipe.
Apple and Craisin Chicken Salad
4 cups cooked & shredded chicken (we use the precooked rotisserie chicken)
2 apples, diced
1 cup celery, diced
1 cup Craisins
1/2 cup walnuts, chopped
1/2 cup mayonnaise
1 tbsp lemon juice
salt and pepper to taste
In a large bowl, combine all ingredients. Season to taste with salt and pepper.
This post is linked to: Life as a Mom Ultimate Recipe Swap
Subscribe to:
Posts
(
Atom
)
