Chicken Bruchetta Recipe

Sooo.... hubs and I had some garden tomatoes and basil and it was too hot to really cook. We had a loaf of bread that was getting sort of crusty. (Being me, I didn't want to waste it) So we decided to try our hand at some bruschetta. It was so delicious that we decided to make it again, this time with some sauteed chicken and make a meal out of it.

We used bigger style bread than french loaf so it would feel less like an appetizer. It was light and refreshing and even the kids liked it!! (It also uses your garden veggies, which I am all about these days!)

Happy Eating y'all !!

Chicken Bruschetta

• 8 roma (plum) tomatoes, diced
• 1/3 cup chopped fresh basil
• 1/4 cup shredded Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 loaf crunchy bread, toasted and sliced
• 1/2 lb chicken, chunks
• 1/2 cup mozzarella cheese
  

Saute the chicken chunks in 3 Tbs of olive oil until cooked through. Remove to a paper towel.

Toast bread in oven until slightly browned.

In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Place on toasted bread and cover with mozzarella cheese. Place back in the oven until cheese is melted.

What do I do with all these garden veggies?!? (recipe)

So you put in the time to pick the perfect seeds or plants and painstakingly planned, dug, planted and kept critters and weeds out of the way. You get your first crop and are thrilled!!! Then.... you start to get so many tomatoes you are actually seeing red. (Don't even get me started on zucchini :) )

I found the perfect recipe that uses 5 (or more) different veggies and is delicious. An added side bonus is that the kids gobbled it up without realizing that it contained so many things that were actually good for you. I don't know about you but it tastes even better to me due to the fact that I know where it came from and it was as fresh as it gets!

I can't wait to try it with shrimp....yummy!

So here you go....enjoy!!

Garden veggie pasta

• 1 (16 ounce) package pasta (any type will do )
  
• 1 tablespoon olive oil
• 1/2 red onion, chopped
• 4 cloves garlic, minced
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1/2 cup sliced fresh mushrooms
• 1/2 red bell pepper, cut into strips
• 5 roma (plum) tomatoes, chopped (or a can of diced tomatoes)
  
• 1/4 cup fresh basil leaves
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup olive oil
• 1 cup finely grated Parmesan cheese/ mozzarella
  
• 1 lb of chicken diced
  

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook diced chicken until cooked through. Add onion, garlic, zucchini, yellow squash, mushrooms, bell pepper, and chopped tomatoes until tender. Season with basil, oregano, salt and pepper. Add pasta and 1/4 cup olive oil. Mix well, and heat through. Sprinkle top with Parmesan or shredded mozzarella.

Menu Plan Monday: Bring on the HEAT !!

I am not sure if its a craving or the fact that I am willing to try anything to help this baby find "the light", but I am craving spicy!! I found several diabetic, healthy recipes that promise the spice that I need and I am excited to try them!!! I hope they are as good as they sound....happy eating, y'all!!!

Monday: Sloppy joes with cheese, mixed veggies

Tuesday: 3 alarm chili, salad

Wednesday: Buffalo tenders, green beans, baked fries

Thursday: Leftover night...BIG mama is not cookin!

Friday: Pizza night!

Saturday: Slow cooker shrimp Jambalaya

Sunday: Quesedillas with green pepper, onions and cheese, re fried beans

Resurrection Rolls

I love the idea of making these rolls at Easter time! It really is a physical reminder that the tomb is empty!!!! (Kids seem to love them too) I especially like a recipe like this since its store bought crescent rolls and this pregnant, contracting, kidney stone dropping mama is all about easy :) Ii hope you enjoy them this resurrection Sunday!!

1 (10 ounce) can refrigerated crescent dinner rolls
8 large marshmallows
1/4 cup melted butter
2 tablespoons ground cinnamon
2 tablespoons white sugar

Preheat oven to 400 degrees Lightly grease a baking sheet.

Separate crescent rolls into individual triangles.

In a small bowl, mix together cinnamon and sugar.

Dip a marshmallow into melted butter, then roll in sugar mixture. Place marshmallow into the center of a dough triangle. Carefully wrap the dough around the marshmallow. Pinch the seams together tightly to seal in marshmallow as it melts. Place on a baking sheet. Repeat.

Bake in a preheated oven until golden brown, about 15 minutes.

Find the original recipe here !

An easy and low cal recipe!

I didn't do a Menu plan this week because, well...... I am tired and just plain got behind. Which is ok. I am giving myself an out and doing lots of pulling from the freezer. :)

That being said, I am sharing another diabetic recipe that I have found that is easy and yummy. (Not to mention low calorie, low fat and balanced.)

Enjoy!!!

Beef Vegetable Soup

1 beef shank bone with 1lb. meat
2-1/2 quarts water
2 bay leaves
1/3 cup chopped celery leaves
1/4 cup chopped fresh parsley
1 tsp Morton Lite Salt ® Mixture
1/2 tsp freshly ground pepper
1 envelope (1oz.) onion soup mix
1 can (15oz.) stewed tomatoes with juice
1 package (10oz.) frozen mixed vegetables
1 cup peeled, diced potatoes
1 cup sliced celery

Remove any fat from the beef.

In a large, covered soup pot, simmer the beef bone with meat in water with bay leaves, celery leaves, parsley, Morton Lite ® Salt Mixture, pepper, and onion soup mix until meat is tender, about 2-1/2 hours.

Remove the one, meat and bay leaves. Chill broth and remove any fat. Cut meat into bite size pieces and return to broth. Discard bone and bay leaves.

Add tomatoes, frozen vegetables, potatoes, and celery.

Cover and simmer for 25 minutes. Serve hot.

See the nutritional info and the original recipe here!

Some Irish Recipes for St. Patty's day :)

St. Patricks day is right around the corner! Here are a couple of recipes that the whole family (even the picky ones- yes there is one in every family!) will love!

Irish cheddar Crisps

1 3/4 cups all purpose flour

1/2 cup yellow cornmeal

3/4 tsp sugar

3 /4 tsp salt

1/2 tsp baking soda

1/2 cup (1 stick) butter

1 1/2 cups shredded sharp cheddar cheese

1/2 cup cold water

2 Tbs white vinegar

coarsely grounded black pepper

Mix flour, cornmeal, sugar, salt and baking soda in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in cheese, water, and vinegar with fork until mixture forms soft dough. Refrigerate 1 hour or freeze 30 minutes until firm.

Preheat oven to 375. Grease two large cookie sheets. Divide dough into 4 pieces. Roll each piece into paper thin circle on floured surface. Sprinkle with pepper. Press pepper firmly into dough.

Cut each circle into 8 wedges. Place wedges on prepared cookie sheet. Bake about 10 minutes or until crisp. Store in airtight container.

Shamrock Smoothies

1 ripe banana, peeled and cut into chunks

1 cup ice cubes

3/4 cup apple juice

1/4 cup plain yogurt

1/2 tsp vanilla extract

1/4 tsp orange extract

2 or 3 drops green food coloring

Place banana, ice cubes, apple juice, yogurt, extracts and food coloring in blender or food processor. Blend until smooth and frothy. Pour into glasses and garnish with mints or cookies.

I found these in my personal recipe box and not sure where they originated from.

Works for me Wednesday: Making your Christmas gifts!

I feel like Christmas is more about being together than buying the most expensive gift. My favorite gifts, often are the ones that are homemade :) I love receiving something that someone has put their heart into so I thought I would share one of my favorites!

I tried making my on cocoa and loved it! I found mason jars at Odd Lots and after filling the jars with my homemade cocoa, I topped them with some material and a ribbon. (You can even fill the top of the jar with mini marshmallows!) Its easy and will mean so much to those you give it to!

3 cups nonfat dry milk

2 cups powdered sugar

1 ½ cups Dutch-processed cocoa powder

1 ½ cups white chocolate chips

¼ tsp. salt

Combine all ingredients in a large bowl. Working in two batches, pulse ingredients in food processor until chocolate chips are finely ground. Store in an airtight container for three months, longer in refrigerator or freezer. Stir 1/3 cup of mix into 1 cup of hot milk. Top with whipped cream or marshmallows.

Original recipe found here.

Leftover Turkey Recipe #2- Turkey Tortalinni

This is not an official recipe since I made it up but it is delicious and the kidlets love it!

Refrigerated Tortellini

Leftover chunked Turkey

1 red bell and yellow bell pepper, thinly sliced

Olive oil

pesto sauce

I take the refrigerated or frozen cheese filled tortellini and cook as directed. I then saute some thinly sliced red and yellow bell peppers in olive oil until tender crisp. In the last few minutes throw in as many chunks of turkey until warmed through.

Add to the cooked tortellini and toss in the pesto sauce of your choice. (As much as you would like.)

Enjoy!

Leftover Turkey Recipe #1- Turkey and rice bake

I am always searching for leftover turkey recipes that will fool my family into thinking they are not eating leftover turkey. No small feat.

I like this recipes because it flavorful and I can freeze half for another day....further stretching the turkey eating! :)

Turkey and Rice Bake

6 slices bacon
1 medium onion, chopped
1/4 cup sliced onion
2 cups cooked rice
1 package (10 ounces) frozen chopped spinach or broccoli, cooked and drained
2 tablespoons chopped pimiento
1/4 teaspoon salt
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/2 cup sour cream
turkey slices, 6 to 8 large slices or enough sliced turkey for 6 people
1/2 cup fine dry bread crumbs
1 tablespoon melted butter

Cook bacon until crisp. Drain on paper towels then crumble. In 2 tablespoons of the drippings in the same skillet, cook onion and celery until just tender. Combine the rice, bacon, onion, celery, spinach, pimiento, and 1/4 teaspoon of salt. Combine the soup and sour cream then stir half of it into the rice and vegetable mixture. Spoon mixture into a lightly greased 11x7-inch baking dish. Arrange turkey slices over rice and vegetable mixture. Spoon remaining soup and sour cream mixture over turkey. Toss bread crumbs with butter and sprinkle around edge of casserole. Bake in a preheated 350° oven for 30 to 35 minutes, until hot and browned around the edge.Serves 6.

Recipe taken from Southern Food. You can find the original post here.

A new favorite recipe that is easy and delicious!!

My family tried this recipe that I adapted from a recipe from Campbell's soup. I changed a few things to suit our own family but let me tell you.....my family kept going back for more and more!! So here it is. (I think its perfect for college football games!) I will include the original link to the Campbell's recipe below. Enjoy!!!

4 sub buns

1 Can Campbells french Onion soup

1 lb sliced deli thin roast beef

1 TBS Worcestershire sauce

4 slices provolone cheese

Heat oven to 400

Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.

Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.

Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted.

Spoon the soup mixture into little cups to dip the sandwiches in!

Check out the original recipe here!

Menu Plan Monday: I'm back...and hungry!!

Hello! I am extremely happy and blessed to announce that the morning sickness has chosen to depart this past week. Leaving in its wake.....hunger! I think I am trying to make up for weeks of not eating. :) The herbed turkey breast roast below is so good I had to share! Its easy and you can usually find a turkey breast roast on sale with the roasts! Also check out some of the linked side dishes below which I cannot wait to try......happy eating y'all!

Monday: Herbed roast turkey breast, stuffing, corn, green beans with ham hock

Tuesday: Shrimp pasta in a sun dried tomato cream sauce, spinach salad, garlic bread

Wednesday: Leftovers- If its in the fridge, you can have it...but mama is not cookin!!

Thursday: Turkey Enchiladas, Black beans and rice

Friday: Pizza Night!

Saturday: Cheeseburgers, baked fries, Tomato Salad

Sunday: Fried chicken, cheesy mashed potatoes, fried green tomatoes, salad

Make it a Fiesta!!!

This week we are having Chicken Enchiladas, re fried beans and Spanish Rice. I thought maybe we could spice it up a little with one of my favorite desserts in the world....sopapillas.

These are puffy pastries that you can dip in berry sauce, chocolate, vanilla ice cream or sprinkle with powdered sugar.

Usually these tasty treats are made from a dough recipe but we like things simple in this house. :)

My mom taught us how easy this is...and then took care of us when we ate so many we got sick!

Easy Sopapillas

1 tube of crescent rolls

Frying Oil

Dips of your choice

Heat oil till its extremely hot. (Because I like technical terms)

Unfold crescent rolls and separate. Take individual crescent rolls and fold over to form a triangle. Place in oil with a spatula. (It will bubble so be careful!)

When puffy and golden brown, remove and let drain on a paper towel.

Serve while warm!

Recipe Tuesday: Chicken and Dumplings

This looks absolutly delisious...and more importantly these days, mild on my tummy! I can't wait to try it...happy eating!!

Chicken and Dumplings

6 skinless, boneless chicken breast halves
6 cups chicken broth
1 tablespoon butter

Chopped Carrots- as many as you would like

Chopped Celery- as many as you would like

salt and pepper to taste
2 cups all-purpose baking mix
2/3 cup milk
1/2 cup all-purpose flour
1/2 cup cold water

In a large pot over medium heat, simmer chicken in 6 cups water until no longer pink. Remove chicken, cool and shred.

Return shredded chicken to pot and stir in butter, salt and pepper. Cook until chicken reaches desired tenderness, 15 to 60 minutes.

In a bowl, stir together baking mix and milk until smooth. In a separate bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.

Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. (Sneak a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot.) Serve hot.

Recipe Tuesday: Black bean and salsa soup

I came across this recipe and it seemed too good to be true! It had rave reviews and everyone loved it !!! I cannot wait to try it......

Black Bean and Salsa Soup

2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion

In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.

Heat the bean mixture in a saucepan over medium heat until thoroughly heated.

Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Recipe Tuesday: EZ BBQ pork

I found this recipe and it looked so easy I just have to try it!!(I may play around with adding some additional spices too!) Let me know if you do and tell me how your family likes it!

EZ BBQ Pork

1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbecue sauce

Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.

Preheat oven to 350 degrees F . Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbecue sauce.

Bake in the preheated oven for 30 minutes, or until heated through.

Recipe Tuesday- Asian Snap peas

Hey girls! You have to try this delicious recipe that my family loves!!! (I always look for snap peas to go one sale and then make this!) The recipe calls for garlic flavored olive oil but I always saute some olive oil with some minced garlic and you have the same thing :) Hope your family enjoys it as much as mine does!!

Asian Snap Peas

1 pound sugar snap peas, trimmed
3 tablespoons garlic flavored olive oil
1/4 cup low sodium soy sauce
1/4 teaspoon sesame oil
2 drops chili oil
1/4 teaspoon packed brown sugar
2 tablespoons toasted sesame seeds

Preheat the oven broiler, and move oven rack into the top position.

Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.

Broil the snap peas in the preheated oven until tender, about 5 minutes.

Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.

Recipe Tuesday: Easy Pork Roast!

I got a great deal a while back on pork roasts. They were B1G1 and were a great price! Since my family loves pork roast, it goes in a crock pot (cue less work for big mama) and is delicious, I scooped them up! This is fantastic with mashed potatoes and green beans....a total harvest meal! (This roast also looks great on a large serving platter with some sliced apples. Guests will think you are Mrs. Fancy Pants :) You don't have to tell them you really didn't do a thing!)

Easy Pork Roast

Pork Roast

Apple Juice

Jar of Sauerkraut

Place a pork roast in a crock pot and pour apple juice on top of roast until almost covered. Then drain a jar of sauerkraut and and dump on roast. Replace lid and cook on low about 6 - 8 hours depending on how hot your slow cooker cooks.

((Smear some Flour on your apron, some splashes of water on your brow and muss your hair to make your hubby think you have been slaving away ... ))

Freezer friendly recipe- Chicken Roccoco

This is the last freezer friendly recipe I will post this week I promise!!! It's more ingredients than I usually tolerate but its sounds so delicious that I have to try it. Happy eating!!

Chicken Roccoco

8 boneless, skinless chicken breasts
8 oz. pkg. cream cheese, softened
2 Tbsp. butter
1 onion, finely chopped
1 clove garlic, crushed
1 egg, beaten
2 Tbsp. milk
2 cups dried bread crumbs
1 cup wild rice
1 cup brown rice
1/4 cup butter
1/4 cup olive oil
1 green bell pepper, chopped
1 onion, chopped
1 cup chopped mushrooms
1/4 cup flour
1 cup chicken broth
1-1/2 cups half and half or whole milk

Flatten chicken breasts between waxed paper. In small saucepan, melt 2 Tbsp. butter and saute onion and garlic until tender. Remove from heat. In small bowl, combine cream cheese with sauteed onion and garlic and blend well. Divide mixture among the chicken breasts. Roll up each piece to hold filling.

Beat egg with milk. Dip each chicken bundle in egg mixture, then roll in bread crumbs. Chill in refrigerator for 1 hour.

Meanwhile, cook wild and brown rice in water to cover for 45 minutes. Drain off any remaining water.

Melt 1/4 cup butter and olive oil in large frying pan. Saute chicken bundles just to brown lightly. Remove chicken and set aside. In oil remaining in pan, cook green peppers, the second onion, and mushrooms until crisp tender. Add flour and cook and stir until bubbly. Add chicken broth and half and half or milk, stirring constantly until thickened and smooth. Combine rice mixture with this sauce and pour into 13x9" baking pan. Top with chicken bundles.

Bake at 350 degrees for 30-40 minutes until bubbly and chicken bundles are thoroughly cooked.
If you're going to freeze this dish, bake as directed, then cool completely in the refrigerator. Wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw overnight in refrigerator. Bake at 350 degrees F for 40-45 minutes until thoroughly heated.

If you want to make this early in the day, fill the chicken bundles, roll in bread crumbs, and chill. Do NOT brown the chicken; never partially cook meat and refrigerate it to finish later. Make the rice mixture and sauce as directed; pour into casserole and chill. When you want to eat, saute the chicken bundles, place them on the rice, and bake as directed, adding 10 minutes to the baking time. 6-8 servings

Recipe Tuesday: Santa Fe Chicken- freezer friendly!

I will be back next week with healthy diabetic friendly recipes but this week I am focusing on freezer friendly meals. The fact that I can double the recipe and put it in the freezer for another day is very appealing to this tired mama! Hope this is as yummy as it sounds!

Santa Fe Chicken

1 onion, chopped
3 cloves garlic, minced
1 Tbsp. olive oil
9 oz. pkg. frozen fully cooked diced chicken
2 (15 oz.) cans black beans, drained and rinsed
24 oz. jar thick and chunky salsa
1 cup taco sauce
8 corn tortillas
1 cup sour cream
2 cups shredded Cojack cheese

In medium microwave safe bowl, cook onion and garlic in olive oil on HIGH for 2-3 minutes until tender. Stir in frozen chicken, black beans and salsa. (If freezing, cool onion and garlic mixture before adding frozen chicken.)

In 2 quart glass baking dish, pour taco sauce. Lay four corn tortillas over sauce. Top with half of chicken mixture. Spoon on half of sour cream in small dollops. Sprinkle with half of cheese. Top with remaining tortillas, chicken mixture, sour cream and cheese. Cover with foil. At this point, you can wrap the casserole well and freeze up to 3 months.

Bake at 350 degrees for 25-35 minutes until bubbly. Uncover and bake 5-10 minutes longer until cheese is melted. If frozen, thaw casserole overnight in refrigerator, then bake covered at 350 degrees for 35-45 minutes until bubbly; uncover and bake 5-10 minutes longer until cheese melts. Serves 6

Tasty Tuesday recipe- Broiled Coconut Tilapia - Diabetic Friendly!!

For the next couple of weeks I am going to be posting diabetic friendly recipes on Tuesdays. I have several family member that struggle with diabetes and I had gestational when I was pregnant with number 1. :) Since then I have realized that eating the diabetic diet not only keeps me healthy it also helps me lose weight when I can stick with it. (Insert will power here..... ) So here is a tasty recipe that I hope is as yummy as it sounds!

Broiled Coconut Tilapia

4 tilapia or other white fish fillets
1/2 cup lemon juice
1/4 cup orange juice
2 tablespoons coconut or cooking oil
Paprika
Dash seasoning salt
Ground black pepper
Snipped fresh parsley

Marinate fillets in lemon juice and orange juice for 20 minutes in the refrigerator. Heat oven 425 degrees Take fish out of marinade and arrange on a broiler pan (discard marinade). Drizzle fish with oil. Season lightly with paprika and salt. Broil 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness of fish. Sprinkle with pepper and parsley before serving.