Slow Cooker Garlic Beef Stroganoff

Decided to do something different for my January Tastefully Simple parties this year - due to my new found love of slow cooker recipes!  Each Host will get to choose some specialty Slow Cooker recipes to serve and each guest is receiving a Slow Cooker Meal Booklet - complete with grocery list.  I want to show everyone how EASY, INEXPENSIVE and TASTY cooking can be!

So...this means I'm tweaking my Slow Cooker Meal booklet and working to find the best recipes to share.  Below is one I tried this evening that received a THUMBS UP from everyone in the family!  Definitely making the cut :)

(P.S. - If you're interested in hosting a Tastefully Simple Slow Cooker party, let me know.  I've got four dates left!)

Garlic Garlic Beef Stroganoff
Submitted by Rosemary (MN) HQ Resident Chef

Ingredients
1 Tbsp. Garlic Garlic™
2 Tbsp. Onion Onion
1 1/2 lb. cubed beef stew meat
2 cups sliced mushrooms (I used an 8 oz. can instead)
14.5 ox. can beef broth
1 Tbsp. cornstarch
2 Tbsp. cold water
8 oz. chive and onion cream cheese spread
Prepared wide egg noodles

Directions
Combine first 5 ingredients in slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Combine cornstarch and cold water; stir until smooth. Whisk cornstarch mixture into slow cooker; stir until thickened. Add cream cheese spread just before serving; stir until well blended. Serve over hot noodles. Makes 6-8 servings.

The BEST Stuffing EVER!

Continuing the Thanksgiving recipe theme...this is one of my favorite recipes!  It has been posted on the Tastefully Simple website for years, but I'd never tried it until a couple years ago when a good client of mine recommended it to me.  Before this recipe, I'd never really been a 'stuffing' kind of gal.  HOWEVER, this won me over!  The flavors all blend so well and the soup makes it very moist.  I make it ahead of time and then place in crockpot on warm - that way you can leave the stove top & oven available for other items.

I hope you give it a try!  Please post your comments if you do...would love to hear what you think also :)

Creamy Wild Rice Stuffing
Submitted by Rosemary (MN) HQ Resident Chef

Ingredients
Creamy Wild Rice Soup Mix
5 cups hot water
2 tsp. Garlic Garlic™
2 - 3 Tbsp. Onion Onion™
6 - 8 slices diced bacon
4 stalks diced celery
14 oz. bag seasoned breadcubes
1/2 cup dried cranberries
Saltand pepper to taste

Directions
Combine first 4 ingredients; simmer 60 minutes. Sauté bacon in large skillet until browned; add celery. Cook until celery is tender. Toss bread cubes in large bowl with bacon mixture and cranberries. Add prepared soup, season to taste with salt and pepper; mix well. Place dressing in greased 9 x 13 baking dish; cover with foil. Bake at 350º for 30 minutes. Remove foil, bake an additional 10-15 minutes. Serve hot. Makes 10-12 servings.

Note: Add 3-4 cups cubed leftover turkey before baking for main dish casserole; drizzle with leftover hot gravy just before serving.

Oh My Chai Pumpkin Pie!

I can't help it...as soon as I flip that calendar to November, I'm consumed with thoughts of our Thanksgiving Feast!  Why is it there are some recipes I ONLY make on Thanksgiving when I love them so much?  I decided to break my pattern last night and made some pumpkin pie.

As I was reading my oh so complex recipe for making pumpkin pie (yes - sarcasm there - you know the recipe on the label of the can of pumpkin? :) I thought to myself...all these spices are similar to what's in Oh My Chai.  Why not experiment a little?  Okay...so maybe I was also being a bit lazy too and didn't want to riffle through my seasonings to find the cinnamon, nutmeg, etc.  I've always mixed Oh My Chai with Cool-Whip to put on top of my pumpkin pie, so this could just be an added bonus.

SUCCESS!!  Here's the recipe, and then I'm off to finish the last piece of pie.  Yep - it's 9:30 am, but I'm going to eat it anyway :)

Oh My Chai Pumpkin Pie
2 heaping scoops Oh My! Chai^® (divided) - each scoop is approx. 3 Tbsp

1 15 oz can pumpkin
1 12 oz can evaporated milk
2 eggs
1/2 cup sugar
9 inch deep dish pie crust
8 oz. tub Cool Whip®

Directions
 Combine 1 heaping scoop Oh My! Chai^® with 8 oz. tub Cool Whip®.  Place in refrigerator for flavors to blend.  
 
Whisk pumpkin and milk. Add egg, sugar and 1 heaping scoop Oh My! Chai^®; mix well. Pour into crust. Bake at 450° for 15 minutes; reduce heat to 350° and continue baking for 40-50 minutes. Top with whipped topping. Makes 6-8 servings.

Tuscany Chicken & Broccoli Braid

Love this basic braid recipe! You can mix up ingredients as you see fit, but we really liked this combination:

Tuscany Chicken & Broccoli Braid
2-3 tsp Tastefully Simple Tuscany Bread Dipping Mix
2 chicken breasts, cooked and chopped or shredded (I bought a day old rotisserie chicken on sale.)
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1/2 cup mayonnaise
2 tubes refrigerated crescent rolls

Roll out both tubes of crescent rolls on baking sheet. Press together to make one crust.mix all other ingredients together, and spread filling down center of crescent roll crust. Cut 1 inch slits along outside edges of crust and pull up over filling alternating sides. Bake at 375 degrees for 25-30 minutes until outside is golden brown.

Pesto Panini's

Break out that Panini Press (or for those of you who want to go 'old school' like me - dust off that George Foreman Grill - ha!)!  But seriously...the "George" works perfect for Panini sandwiches!  This recipe is so EASY and GOOD.  I made a few modifications to the original panini recipe. so will share those.  Got a big thumbs up from the hubby on this one!  One thing that's great about this type of meal is you can adjust ingredients for picky eaters.

Pesto Paninis

Adapted from a recipe submitted by Connie Pietila (MI)

Ingredients

• 2 slices Italian bread 
• Balsamic & Basil Dipping Oil
• 1 Tbsp. softened cream cheese
• 1 Tbsp. prepared Dried Tomato & Garlic Pesto
• 2-3 slices deli chicken breast
• 1 slice deli provolone or mozzarella cheese
• Sliced olives, optional
• Sliced bell pepper, optional

Directions
Brush outsides of bread slices with Balsamic & Basil Dipping Oil. Spread inside of one slice with cream cheese and prepared pesto. Place bread oiled side down on preheated skillet; top with chicken, bell pepper, olives and provolone. Place second slice of bread, oiled side out, on top. Fry on both sides until golden brown. Makes 1 Panini sandwich.

Kim's NOTE:  Grocery store bakery's stock some fantastic fresh baked Artesian breads these days, so I chose a nice loaf of Asiago bread for our panini's.  I also cooked up a couple chicken breasts rather than using deli meat. Instead of using olives and bell pepper, I used fresh spinach and roma tomato.  Use whatever favorites you have on hand.  I think a nice slice of avacado or roasted red pepper would be a great addition.  I highly recommend NOT skipping the Balsamic & Basil Dipping Oil on the outside of the bread. Gives a terrific flavor and adds a great toasting to the bread.



Kim's TIP:  I got this tip from a cooking show staring Giada DeLaurentiis - when you're using cooked chicken breast for a sandwich; slice it horizontally rather than vertically.  Gives you a nice long thin strip of meat for your sandwich, so you don't have problems with everything falling out when you pick it up!

Oven Roasted Tuscany Potatoes

Dawn Onuffer (FL)

• 6 medium baking potatoes
• 3 Tbsp. olive oil or Roasted Garlic Infused Oil
• 1 Tbsp. Tuscany Bread Dipping Mix
• 2 Tbsp. grated Parmesan cheese
• Salt to taste

Cut potatoes into bite-size pieces and place in a bowl. Drizzle the oil over the potatoes and stir to coat. Sprinkle on Tuscany Bread Dipping Mix and Parmesan cheese; stir to coat evenly. Place mixture on a lightly greased baking sheet and bake at 400º for 28-30 minutes or until potatoes are tender. Salt potatoes to taste. Makes 6 servings.

Sensational Chicken & Gnocchi Soup!

Dear Olive Garden - You will always have my favorite bread sticks and salad.  However, I have to say this Chicken & Gnocchi Soup recipe beat yours in my taste-testing competition!

I have to admit - I've never cooked gnocchi before, so if you haven't either don't be intimidated by the name.  As my husband would say...can't you just call them 'dumplings'?  And my response...no, because 'gnocchi' is so much more fun to say!  You find them in the pasta section - simply add them into the soup prior to letting it simmer.  This is a terrific recipe to make if you have some leftover chicken.  I suppose you could substitute canned chicken, but if you read this blog often - you already know my opinion of canned meat :)

Chicken & Gnocchi Soup

1/2 cup unsalted butter
3/4 cup celery – chopped fine
3/4 cup white onion, chopped fine
1/2 cup carrot, grated or chopped very fine
1 1/2 tsp – Tastefully Simple Garlic Garlic
1/4-1/2 tsp - Tastefully Simple Seasoned Salt
1/3 cup all purpose flour
3/4 cup heavy cream
3/4 cup milk
5 oz. frozen spinach, thawed & squeezed (most pkgs come in 10 oz - so I will post another recipe here soon that gives you a great way to use up that other 1/2 pkg!)
4 cups chicken broth
1/2 cup cooked chicken, diced ( I used 1 small chicken breast)
16oz. pkg gnocchi (look by the noodles)


Melt butter in large pan, add onions – celery-carrots-garlic and saute’ til almost soft. (If your chicken isn't already cooked, saute it in the pan first before adding the vegetables)  Add flour and mix well, cook 3-4 min and stir freq. Add heavy cream, milk and chicken broth, mix well. cook and stir until it thickens and comes to a boil. Transfer to the crock pot and add the remaining ingredients. Cook low for 1 to 1-1/2 hr.

Terrific hearty, thick soup!  Makes about 6 servings.  Enjoy!

Perfect Chicken Pot Pie

I can't believe I haven't blogged this recipe yet.  It's been a staple in our house for at least the past 4 years.  I absolutely love the flaky golden crust!  As usual, I have adapted the original recipe to include some great time conserving short cuts :)  I almost always make this meal earlier in the day, so it's ready for someone else to pop into the oven, and perfect to eat once we all get around the dinner table.  Great meal to use up leftover chicken.  Since I use frozen rather than fresh vegetables, it's also a terrific quick fix meal when I haven't had time to plan anything else.

Perfect Chicken Pot Pie
1 cup (1/2 package) Tastefully Simple Perfectly Potato Cheddar Soup
3 cups water
1 pkg (two crusts) rolled pie crust (found in refrigerator section by biscuits)
12 oz frozen mixed veggies (I use BirdsEye SteamFresh blend of corn, carrots, green beans & peas)
2 cups cooked chicken, diced or shredded
1/2 tsp thyme
1/4 tsp pepper

Combine soup and water.  Simmer on stove top for 30-40 minutes until thick.  Set out pie crust to thaw to room temperature.  Microwave vegetables to steam.  Combine soup, veggies, cooked chicken, thyme & pepper.  Roll one pie crust into 9 inch pie plate and then pour in soup/vegetable mixture.  Roll other pie crust on top and pinch together edges to seal.  Beat egg and brush on top of second pie crust.  Cut few slits into crust.  Bake at 375 degrees for 40 minutes or until crust is golden brown.

My tips:  My experience is that the crust cooks and browns more evenly in a glass pie dish.  You can easily substitute canned vegetables and/or chicken.  I prefer the above listed for the fresher taste.  Trust the pie crust package that you SHOULD NOT microwave to thaw - makes a gooey mess as I know first hand - ha!  Use remaining half of Tastefully Simple Perfectly Potato Cheddar Soup to make the below quiche recipe!


Perfectly Potato Cheddar Quiche
Submitted by Rosemary (MN) HQ Resident Chef

Ingredients
1 cup dry Perfectly Potato Cheddar Soup Mix
1 1/4 cups hot water
3 slightly beaten eggs
Salt and pepper to taste
1 cup shredded Cheddar cheese
3 - 4 strips cooked, crumbled bacon
9-inch prepared pie crust

Directions
Whisk first 3 ingredients in medium bowl; season with salt and pepper. Let stand 5 minutes. Place cheese and bacon in pie crust. Pour egg mixture over bacon mixture. Bake at 400° for 45 minutes. Let stand 5 minutes before cutting. Makes 4 servings.

Note: Quiche will puff up but will flatten out as it cooks.

Balsamic & Basil Slow Cooker Chicken

Have to say...I was pleasantly surprised with my family's reaction to this meal!  Many of you have probably noticed the slow cooker sites that have appeared on Facebook recently.  I LOVE slow cooker meals, so follow a couple of these sites myself.  Came across this one for a healthy slow cooker meal, and thought it blended in perfect with some of our Tastefully Simple products - namely Balsamic & Basil Dipping Oil.

With a few tweaks...decided to give it a try!  Now, I knew I had a couple strikes against me with the family, because #1 - my family "thinks" they don't like tomato chunks...and #2 - there is no cheese in this meal :)  That being said, I decided to press my luck anyway.

Results?  First comment was "Hey - this stuff's actually pretty good".  Here's a pic of one of my boys on his 3rd helping! :)  So, needless to say I felt this recipe worthy of posting for all of you!  Excuse my lack of photo and food presentation skills :)

Balsamic & Basil Slow Cooker Chicken

2-3 boneless, skinless chicken breasts
2 Tbsp Tastefully Simple Roasted Garlic Infused Oil
1 capful (about 2 Tbsp) Tastefully Simple Onion Onion
3/4 capful (about 1 1/2 Tbsp) Tastefully Simple Garlic Garlic
1/2 cup Tastefully Simple Balsamic & Basil Dipping Oil
14.5 oz. can of petite diced tomatoes
Rice or pasta (I used brown rice)

Pour Roasted Garlic Infused Oil in bottom of crock pot and then add chicken breasts.  Add Onion, Garlic and Balsamic & Basil Dipping Oil then top with tomatoes.  Cook on low about 6 hours.  When ready to eat, take out chicken and shred.  Serve over rice or angel hair pasta and spoon some of the oil & tomatoes over the top.  Enjoy!

Chicken Tortilla Soup

Being the 1st day of Tastefully Simple's Fall-Winter selling season, I wanted to debut my FAVORITE of our new products.  (Well...favorite so far that is :)  My only disappointment was that there were absolutely NO LEFTOVERS :(  I have to say I was a bit surprised, considering all my boys asked for seconds - and they're generally not big soup eaters.  It was probably about 7 years ago that we had a tortilla soup in our catalog (anyone remember Cha Cha Enchilada?), and I've been begging for it back.  Very happy to introduce you to our NEW Chicken Tortilla Soup - and have to say I like this one even better!

Package directions:  Add 4 cups water and 2 cups canned or cooked chicken and simmer 20 minutes.

I added a can of diced tomatoes and a 1/2 can of black beans (rinced and drained) simply to add more bulk.  To maximize my time I placed 3 chicken breasts in the crockpot (with a little water - you could use chicken broth too I just didn't have any on hand). I let this cook on low for 5-6 hours then shredded chicken, added soup mix, water and other ingredients - gave it a whisk and then cooked for another hour or so.  Served with a dollop of sour cream, shredded cheese and tortilla chips.  SO GOOD!!!


 

Cheesy Bacon Potatoes & Bayou Glazed Ham

Yesterday's rain and colder temps were a perfect excuse for me to break out one of our new Fall products from Tastefully Simple!  I've been anxious to try the NEW Bountiful Beer Cheese Soup and came across this recipe - and in my book...cheese, potatoes and bacon are always a good combination!  Rounded out the meal with some ham slices (drizzled with Bayou Bourbon Glaze & baked in the oven until warmed through) and some beautiful fresh fruit.  Meal was much enjoyed by all!

Cheesy Bacon Potatoes Au Gratin
Bountiful Beer Cheese Soup Mix™
4 cups milk
2 lbs. thinly sliced Yukon Gold potatoes, peeled or
unpeeled
8 oz. shredded sharp Cheddar cheese
¼ cup cooked, crumbled bacon

Combine first 2 ingredients; whisk until smooth. Place
1/3 of sliced potatoes in the bottom of a greased
2-quart baking pan; top with about 1 cup soup mixture
and ½ cup cheese. Repeat layers of potatoes,
soup mixture and cheese. Top with remaining potatoes
and soup mixture; reserve remaining cheese for later.
Bake at 375º, uncovered, for 55-60 minutes or until
potatoes are tender. Top with remaining cheese and
bacon; bake an additional 15 minutes or until cheese
melts. Let stand 10 minutes before serving. Makes 10-12
servings.

Chicken Broccoli Quiche

This recipe was handed over to me from a dear friend, and is a staple in our family menu.  I sometimes mix it up using Ham & Swiss if I don't have all the ingredients on hand.  However, the chicken & broccoli version is my favorite.  For those of you who may be intimidated by the word 'Quiche'....DO NOT let the fancy sound intimidate you.  It is such an easy dish to make!

Shortcuts:  Here are some short-cuts you can use with this recipe to make it even easier.

*  Chicken - you can use canned, but I'm not a big fan of canned chicken.  Instead I toss a couple chicken breasts in the crock pot in the morning and let them cook on low until I'm ready to assemble the meal.
*  Broccoli - If it's on sale, I buy fresh and steam in the microwave.  Otherwise, I get the frozen steam packs and use them for a quick fix!
* USE pre-made, rolled pie crusts!!!  You find them in the refrigerated section next to the biscuits, crescent rolls, etc.  I recommend using these over the frozen crusts in a foil pan - these tend to burn more.  (Plus, baking it in your own dish gives it a homemade feel!)
*  Make ahead and refrigerate until ready to bake.

BEFORE BAKING:

 FINISHED MEAL:

Chicken Broccoli Quiche
1/2 cup Mayo-lite
2 Tbsp flour
1/2 cup milk
2 eggs, beaten
8 oz. grated cheddar cheese
1 tsp Tastefully Simple Seasoned Salt
2 cups diced cooked chicken (or 10 oz. can)
1/4 cup green onion, chopped with some stalks
1 cup frozen broccoli, cooked
9 inch deep dish pie crust, unbaked

Combine all other ingredients and pour into unbaked pie crust.  Bake at 450 degrees for 30 minutes or until set.

Classy Chocolate or Absolutely Almond Mug Cake

Perfect for those nights you want a little sweet after dinner, but didn't have time to whip up any desserts!  Based on a recipe from a popular weight-loss company, this delicious dessert can be made in under 2 minutes!  Great low-fat option that tastes fabulous!

 

Classy Chocolate Coffee Mug Cake
Ingredients:
One package angel food cake mix
One box Classy Chocolate Pound Cake Mix or Absolutely Almond Pound Cake Mix™
 

Directions:
Empty pound cake mix into a big plastic storage container.
Add angel food cake mix and mix well. (Store at room temperature to use as needed.)
Spray a coffee mug with non-stick spray. Add 1/3 cup of the blended cake mix and 3 tablespoons of water. Stir thoroughly.
Microwave (yes … microwave) for 60 seconds.
Carefully remove to a plate and enjoy.

Tempting Taco Grilled Pizza

Here's a great meal to help involve your kids in the kitchen.  Everyone loves getting to customize their own pizza!  I added chopped avacado and tomatoes to the adult pizza's - YUM!

Tempting Taco Grilled Pizza
Submitted by Rosemary (MN) HQ Resident Chef

Ingredients
Tempting Taco Cheese Ball Mix™
8 oz. softened cream cheese
1 lb. ground beef
2-3 tsp. Simply Southwest™ Seasoning & Rub or to taste
1 cup finely diced tomato
1 cup finely shredded Cheddar cheese
8 (6-inch) pita breads
Olive oil

Directions
Combine first 2 ingredients; chill 2 hours. Prepare barbecue grill(medium heat). Sauté ground beef in a large skillet over medium-high heat with Simply Southwest Seasoning & Rub until cooked through; drain. Let cheese ball mixture soften at room temperature to make spreadable. Lightly brush 1 side of each pita bread with oil. Grill, oiled side down, until bottom is crisp, about 2 minutes. Transfer to work surface, grilled side up. Spread each pita bread with cheese ball mixture; top with ground beef mixture, tomato and cheese. Return pita pizzas to barbecue grill. Grill, covered, until heated through; about 2 minutes. Makes 8-10 servings.

Perfect Summer Grill Meal!

We have been running like crazy lately, and haven't had as many opportunities for sit down family meals as we would like.  Last night was finally an opportunity to get around the dinner table again, so I decided to take full advantage of it! 

A team member of mine (thanks Kelly!) forwarded me this terrific recipe for Roasted Garlic & Pepper Potato Wedges.  In addition to this I prepared steaks (sprinkled with Seasoned Salt) and Dried Tomato & Garlic Stuffed Mushrooms.  Felt so good to make a nice meal for my family again :)

Roasted Garlic & Pepper Potato Wedges
Ingredients:
4 large potatoes
3 Tbsp Tastefully Simple Roasted Garlic Infused Oil
1 Tbsp Tastefully Simple Garlic Pepper Seasoning
(I also sprinkled with a little shredded Parmesan Cheese when I pulled them out of the oven.)

Directions:
Cut the potatoes in quarters length wise. The cut each quarter into 2 to 3 wedges. Put all the wedges into a large bowl and carefully mix in the oil and seasoning. Lay the wedges on a baking sheet with edges. Bake at 475 for 35 to 40 mins.

Dried Tomato & Garlic Stuffed Mushrooms 
Ingredients:
8 oz. box white button mushrooms
4 oz (1/2 block) cream cheese
1 Tbsp Tastefully Simple Dried Tomato & Garlic Pesto
2 Tbsp shredded Parmesan cheese (you could use grated also)


Directions:
Wash mushrooms and remove stems.  Mix other ingredients and spoon inside mushroom caps.  Grill until heated through.
NOTE:  I cooked the steaks first.  Once they were done, I moved them aside turned the heat on low and cooked the mushrooms directly on the grill for about 3-4 minutes.

Creamy Chicken Enchiladas

Here's a tasty enchilada dish for you! We had it for dinner last night and it received a thumbs up by all.  It fed our family of 5 well. I served with a side of Spanish Rice.  The Ole Ole Fiesta Sauce really makes the dish, so if you're going to make this one...I highly recommend using this particular sauce from Tastefully Simple.

Creamy Chicken Enchiladas

Ingredients
2 1/2 cups chicken, cooked and chopped
10.75 oz. can cream of chicken soup
1-2 Tbsp. Simply Southwest™ Seasoning & Rub
1/2 cup sour cream
1 1/2 cups shredded Mexican cheese, divided
12 (6-inch) tortillas
Olé Olé Fiesta Sauce   (I used about 1/4 bottle)
 
Directions
Preheat oven to 350°. Combine first 3 ingredients with ½ cup sour cream and ¾ cup cheese. Spoon 1/4 cup chicken mixture down the center of each tortilla and roll up. Place, seam-sides down, in a foil lined pan (I just sprayed with Pam). Top with remaining cheese and cover with foil. Bake 15 minutes; remove foil and bake an additional 10 minutes or until cheese is melted. Remove from oven and top with Olé Olé Fiesta Sauce.

Baked Scallops

Being born and raised in the Mid-west, seafood was never a staple in my house.  In fact, I can't remember a single time in my childhood that my mom made anything with seafood (with the exception of Tuna Casserole and I'm pretty sure that doesn't count :).  Given it's heath benefits, I've been trying to experiment with more types of seafood.  Last night was my latest venture...scallops.  It was a super easy recipe and one which we will be having again.  Next time I will make some type of creamy pasta to go along with it - didn't think in advance this last time, so I let my oldest pick out the last minute side dish.  Figured I would include it with this post, because I found it quite comical that we were eating these two combinations together.  The sophisticated meal of scallops...and what else but fruit cocktail pudding :)

Baked Scallops

Ingredients:

4 Tbsp butter

1 ½ lbs bay scallops, rinsed and drained

1/2 cup plain bread crumbs combined with 1 tsp Tastefully Simple Italian Seasoning Salt

1 tsp Tastefully Simple Onion Onion

2 Tbsp Tastefully Simple Garlic Garlic

¼ cup grated Parmesan cheese

Directions:

Preheat oven to 400 degrees

Melt butter in microwave with Garlic Garlic in a 2 qt casserole dish

Distribute butter and scallops evenly inside the dish

Combine bread crumbs, Onion Onion and Parmesan cheese – sprinkle over scallops

Bake in pre-heated oven until scallops are firm, about 20 minutes.

Fruit Cocktail Pudding

Ingredients:

29 oz. can fruit cocktail (use all of it - juice included)

1 small box vanilla instant pudding

handful of mini marshmallows

Combine all ingredients and chill.

Colder temps = Comfort Food!

The 20 degree drop in temperature this week has me in the mood for some good ole comfort food!  Picked up some Smoked Pork Chops from Fareway, mixed up some Onion Onion Hash Brown Casserole to bake in the oven, and figure we will top it off w/ some Lotsa Lemon Bars.  Of course....it is still summertime, so I am preparing it all with a Golden Mango Mojito in hand. 

Here's a photo of those Lotsa Lemon Bars...they are back for limited time only! (Until the end of July)  The vanilla chips in the mix make a great combination w/ the lemon.  Now of course, my MIL makes the best  lemon bars.  However, being that I don't do much 'made from scratch' cooking - these are definitely next in line!

Onion Onion Hash Brown Casserole

Ingredients
32 oz. bag frozen hash brown potatoes
1/4 cup Onion Onion™
1 tsp. Seasoned Salt
1 cup sour cream
1 can cream of mushroom soup
1/2 cup butter, melted
1 cup shredded Cheddar cheese
Pepper to taste

Directions
Break apart frozen potatoes in large bowl. Combine remaining ingredients; fold into partially thawed potatoes. Place in greased 9 x 13 pan. Bake, uncovered, at 350° for 1 hour. Makes 12-15 servings.

Shrimp Tacos!

Here's a recipe I actually came up with myself.  My husband and I both enjoyed it very much!  Kids weren't as willing to try it...so they just ate the shrimp and tortilla shells separately :) Good light summer meal.

Shrimp Taco's

Ingredients
Tbsp. Tastefully Simple Roasted Garlic Infused Oil
Tastefully Simple Garlic Pepper Seasoning
Medium shrimp (I skewered them to cook on grill)
1/4 cup Tastefully Simple Vidalia Onion Dressing
1/2 bag pre-shredded coleslaw mix
2-3 avacado's
3 Tbsp water
1 pkg Tastefully Simple Giddyup Guacamole Mix
flour tortillas

Directions
Brush Roasted Garlic Infused Oil on shrimp and sprinkle with Garlic Pepper Seasoning.  Either skewer shrimp and cook on grill or cook in skillet.  Prepare Giddyup Guacamole Mix according to package instructions.  Combine Vidalia Onion Dressing with coleslaw mix.  Assemble taco's by spreading guacamole on tortilla, then coleslaw mix, top with shrimp and enjoy!

Balsamic & Basil Roasted Potatoes

My Mom treated me to a trip to the Farmer's Market last weekend.  Some of our purchases resulted in this tasty dish.  I LOVE orange peppers, but they are generally so expensive in the grocery stores.  I took advantage of the better deals at the market to make one of my favorite side dishes!

Pictured on the left - fresh focaccia from South Union Bakery (YUM) with some Balsamic & Basil Dipping Oil and Parmesan cheese.  On right - Balsamic & Basil Roasted Potatoes recipe listed below.  Works great in a grill basket if you have one. (This one I got from Pampered Chef.) Also works well to place on a baking sheet and roast in oven.

Balsamic & Basil Roasted Potatoes

Ingredients
8 - 10 diced red potatoes
1 diced yellow bell pepper
1 diced yellow bell pepper
2 diced medium onions
1/2 cup Balsamic & Basil Dipping Oil
1/4 cup grated Parmesan cheese

Directions
Combine first 4 ingredients; drizzle with Balsamic & Basil Dipping Oil. Toss. Place in large baking pan. Bake at 375° for 45 minutes or until potatoes are tender. Sprinkle with cheese before serving. Makes 8-10 servings.

Bold-n-Bossy Stromboli

I've been testing out recipes for some 'Returning Favorite' products Tastefully Simple is re-introducing in June/July.  Came across this one, and it is definitely a winner!  I'm going to have to stock up on the Bold-n-Bossy Honey Mustard for this recipe alone.  It is such an easy meal to make.  Works great for us since it can be prepared earlier in the day as well!

Ingredients:
1 tube refrigerated crusty French loaf or Italian loaf bread dough
6-8 oz. thinly sliced deli ham
2-3 Tbsp. Bold & Bossy™ Honey Mustard Sauce
8 strips bacon, cooked and crumbled
4-6 green onions, chopped
6-8 oz. shredded Swiss cheese (can substitute mozzarella)

Directions:
Unroll dough on a greased baking sheet. (I used a baking stone.)  Place ham over dough to within 1/2 inch of edges. Spread Bold & Bossy Honey Mustard Sauce over ham. Sprinkle with bacon, onion and cheese. Starting from long edge, roll dough jelly-roll style. Pinch seams to seal and tuck ends under. Place seam side down on baking sheet. Cut several small slits on top of loaf. Bake at 350° for 25-30 minutes or until golden brown. Cool slightly before slicing. Serve warm. Makes 6-8 servings.

I also brushed an egg wash over the top of the loaf before baking.   This is simply an egg (I use the egg white and yolk) whisked with a tsp or so of water.

Sorry - no picture.  Forgot to take one and there were no leftovers.

Awesome Pulled Turkey

I've been itching to try some recipes with our new Awesome American™ BBQ Sauce, but mother nature has been cranky and I have a minimum 60 degree threshold to stand out by the grill.  This week I needed a slow cooker meal if we were all going to sit down together to eat.  I came across this one that worked perfect.  I used a 5 lb turkey and used the entire bottle of BBQ Sauce.  Great flavor!

Note:  I typically avoid any recipe that involves working with bone-in meat.  Grosses me out.  I decided to give this one a try and will say it was pretty painless.  The turkey breast pulled off the bone easily.  This recipe also made a huge amount, so either plan on recipes or look for something you can re-use the remaining meat.

Awesome Pulled Turkey
Submitted by Rosemary (MN) HQ Resident Chef

Ingredients
5-6 lb. bone-in turkey breast
1-2 Tbsp. Everyday Grillin'™ Seasoning
Awesome American™ BBQ Sauce

Directions
Place turkey in a greased slow cooker; sprinkle with Everyday Grillin'™ Seasoning to taste. Cover; cook on low 6-8 hours (don't add liquid). Remove turkey from slow cooker; shred meat (discard bones and skin). Stir in Awesome American BBQ Sauce until you reach desired consistency. Server meat warm on buns or thick bread. Makes 6-8 servings.

Dar's Hamburger & Noodle Skillet Dinner

We all have those times where we've been gone all weekend, didn't get time to buy groceries, and now Monday meal time is here.  Here's a simple noodle dish to help bail you out when this happens.  Staple items that most of us will have in the house (at least those of us in the mid-west :).

Tastefully Simple Perfect Parmesan Biscuits made a nice side.

Warning:  It made a TON!  This picture shows how much was left AFTER my family of 5 all had one if not two helpings.  Leftovers were good the next day though!

Dar's Hamburger & Noodle Skillet Dinner
Submitted by Darlene Pfab (IA)

Ingredients
1 lb. ground beef
1 Tbsp. Tastefully Simple Garlic Garlic™
1 Tbsp. Tastefully Simple Onion Onion™
1 tsp. Tastefully Simple Seasoned Salt
1 tsp. black pepper (I used our Garlic Pepper Seasoning in place)
10.75 oz. can cream of chicken soup or cream of mushroom soup
1/2 cup sour cream
3/4 cup milk
1 cup shredded Cheddar cheese
4 cups cooked wide egg noodles

Directions
Brown beef in large skillet; drain. Add remaining ingredients; heat through.Makes 6-8 servings.

Garlic Pork Chops and Creamed Peas w/ New Potatoes

The photo is lacking, but the food was good!  Here's another dinner idea to pass along that is 'approved' by my munchkins.  If you have 'taxi duty' that falls right around dinner time, prep everything but the cream sauce for the potatoes/peas ahead of time. 

Garlic Pork Chops
4-6 pork chops (I used 6 breakfast chops, because I like thinner slices of meat)
Tastefully Simple Garlic Pepper Seasoning
2 Tbsp flour
2 Tbsp Tastefully Simple Roasted Garlic Infused Oil
sour cream
Tastefully Simple Garlic Garlc

Sprinkle both sides of pork chops with Garlic Pepper Seasoning, then dredge in flour.  Pour Roasted Garlic Infused Oil in skillet and then add pork chops.  Cook on med-high heat for a few minutes on each side until browned.  Move pork chops to baking dish, top each with dollop of sour cream and sprinkle of Garlic Garlic (you could use the Garlic Pepper here too - or any favorite seasoning).  Cover and bake at 350 degrees for 45 approx. minutes.

Creamed Peas & New Potatoes
10-12 new potatoes
1/2 cup fresh or frozen peas
1 Tbsp butter
1 Tbsp flour
1 Tbsp Tastefully Simple Onion Onion
1/2 tsp salt
dash black pepper
1 cup milk

Scrub potatoes, cut in half.  Boil in water for about 10 minutes.  Add peas then cook about 5 minutes more.  Drain.  Meanwhile, in saucepan, melt butter and stir in flour, onion, salt and pepper.  Add milk all at once.  Cook and stir until thickened and bubbly.  Cook and stir 1 minute more.  Add potatoes and peas and heat through.

Pierogies are the perfect in a pinch meal!

Last night I had an last minute change in plans.  I wasn't anticipating being home at dinner time and the boys all had practices, so it was an "on your own" evening.  Or so I planned.  My schedule got switched, and I was home - meaning they now wanted me to cook.  It was already 7:00, so I glanced around to find something quick and easy.  I had picked out a labor intensive meal for the following night that included making my own ravioli (really...what was I thinking?).  That of course would not do for this evening meal, so I though ravioli is filled with cheese - why not substitute pasta filled with potatoes!

Here's a picture of the final product.  Got a thumbs up from everyone! Mmmm...I love potatoes! :)

All I did was brown the pierogies (from frozen state) on the stove top with a Tbsp of Tastefully Simple's Roasted Garlic Infused Oil.  In another skillet I cooked about 6 slices of bacon and 1/2 onion (chopped).  Here's a tip on using bacon in meals like this...julienne it (cut in small strips) before you brown it.  Makes it cook much faster and evenly.  Once the pierogies were crisp and brown, I added some fresh spinach and sliced grape tomatoes and cooked just a couple minutes on low heat to get the spinach to wilt.  I topped off with the onion and bacon and dinner was served!

It's the Simple Things...

It's the extremely simple yet delicious recipes that make me truly appreciate always have lots of Tastefully Simple products around the house.  Tonight's dinner consisted of just a few...

Hamburgers - seasoned with Tastefully Simple's Seasoned Salt
Vidalia Onion Spinach Salad - Fresh Spinach with sliced strawberries, sliced red onion & Tastefully Simple's Vidalia Onion Dressing
Absolutely Almond Strawberry Shortcake - Absolutely Almond Pound Cake topped with fresh strawberries and whipped cream

Extremely easy...but add the perfect flavor to make your family think it took you all day!  (Unfortunately my family knows most of my secrets :)

Bountiful Irish Bread

Did you know that our Bountiful Beer Bread makes the best Irish Bread?

The below recipe comes from a 100% Irish fellow Tastefully Simple consultant named Eileen Kosar :)  She says she's had many types of Irish bread over the years, and they don't hold a shamrock to this one you can make with much less time with our Bountiful Beer Bread.  Here's the recipe in her words...

It is super simple.   I soak the raisins like my grandmother from Ireland did to make the best bread. I also save money by purchasing the store brand of raisins.

Preheat the oven.

Use 1 ½ cups of whatever milk you have in the fridge.   Pour the milk over 1 ½ cups of raisins that you have in a bowl that will contain the milk and raisins together.   Let them soak on the counter   for one hour.

Then, place I pouch of Bountiful Beer Bread in a bowl.   Pour the raisin/milk mixture over it. Mix for 30 seconds till your wet meets your dry ingredients.   Pour into a greased loaf pan.   Pour 1 or 2 tablespoons of melted butter over the top and bake as directed on the box.   375 degrees for 55 minutes.   It should be a nice golden brown when done and a toothpick inserted in the center should come out clean!

Leave in pan for 10 minutes, and then cool on a cooling rack. Serve plain or with real butter.

Happy St. Patrick’s Day!   Eileen

Truffle Fudge Mint Brownies

 Here's a great St. Patty's Day treat for you chocolate lovers!  It was even created by my cousin (okay...so we're technically 2nd or 3rd cousins or something or other, but it's easier to just say cousin :)  Note:  It's much less messy if you bake the brownies and refrigerate a few hours or even overnight.  Enjoy!!

Truffle Fudge Mint Bars
Submitted by Nikki Miner (IA)

Ingredients
Truffle Fudge Brownie Mix
2 eggs
1 1/2 cups (3 sticks) butter, divided
4 cups powdered sugar
4 Tbsp. milk
1 tsp. peppermint extract
Green food coloring as needed
12 oz. semi-sweet chocolate chips

Directions
Prepare brownies as directed on package with eggs and 1/2 cup melted butter. Bake in greased 11 x 15 pan at 350° for 20 minutes. Cool completely. Beat together 1/2 cup softened butter, powdered sugar, milk, flavoring and food coloring. Spread over brownies. Melt remaining 1/2 cup butter and chocolate chips in microwave. Drizzle and then spread over mint layer being careful not to lift other layer. Cool completely. Makes 30-35 servings.

Kings Cake...Tastefully Simple Style

Yesterday was a good reminder as to why I use Tastefully Simple products all the time.  And...a testament as to how someone can be a good cook, but not bake worth a lick!  I can cook.  I am NOT a baker - it's too much science of exact measurements and yes, I'll say it - patience.

In honor of Mardi Gras, I thought it would be fun to have the kids help me make a King's Cake.  So, I turned to TasteofHome.com for a made from scratch recipe for us.  Honest to goodness FOUR HOURS LATER and a kitchen in massive chaos...this was our result.

Exhibit A

The perfectionist in me took over with a 'I will not fail' mentatlity, so today Isaac and I turned instead to Tastefullysimple.com for another Mardi Gras idea.  There it was...Absolutely Almond Pound Cake made into a King's cake.  One hour later and only two dirty dishes...our successful cake looked like this...

Exhibit B

So, once again...I will be quickly flipping past ANY recipe calling for dry yeast!  Made from scratch breads and cakes...not in this house.  We'll stick with what we're good at - the items I grab from my Tastefully Simple inventory shelves.  Easy to make, little mess and tastes great!  Excited to have the other boys and Erik join us later tonight, so we can some dessert together.  Hmmm....think I know which cake will remain only as crumbs and which will be used a paper weight :)

Wahoo! Chili Chicken Packets

Terrific all in one meal - and no mess clean up to boot!  I often make this one up ahead of time also as I'm always needing something another family member can easily place in the oven when I'm playing taxi mom.

Ingredients
2-4 chicken breasts (if they are thick, slice in 1/2 or pound down for faster cooking)
2 cups cooked rice (I cheat and use a bag of the SteamFresh white rice)
2 Tbsp Tastefully Simple Wahoo! Chili
1/4 cup ranch dressing2-3 cups broccoli flowerets

1/2 cup shredded cheddar cheese
(can use other veggies like red pepper too)

Cook rice and spoon evenly onto center of 4 large sheets aluminum foil.  Top each with 1 chicken breast.  Sprinkle with Wahoo! Chili seasoning.  Drizzle with ranch dressing.  Top with broccoli and then cheese.  Bring up foil sides and double fold top and both ends to seal.  (Leave little room, so cheese doesn't all stick to top.)  Place packets on baking sheet and bake at 400 degrees for 30 minutes (or until chicken is done).  Be careful when opening.  I pierce top first to allow steam to escape.

Tempting Taco Chicken Quesadillas

So...these are a bit of a tease being that they include Tastefully Simple products not available for sale until March 1st.  However, wanted to make sure to get this recipe posted, because I made it for dinner last night and it was delish!  I cooked the chicken earlier in the day, because I knew we would be home late and pinched for time getting dinner on the table.

Ingredients
1 Tbsp Roasted Garlic Infused Oil (could substitute olive oil, but this is better :)
2-3 chicken breasts, diced (or you could shred)
2 Tbsp Simply Southwest Seasoning & Rub
8 flour tortillas (I use burrito size)
2 cups shredded cheese
Tempting Taco Cheese Ball
8 oz cream cheese
Cooking spray (such as Pam)
Vine-Ripened Salsa
Sour Cream

Drizzle oil  in skillet and add chicken.  Season with Simply Southwest Seasoning & Rub and cook until done.  Combine Tempting Taco Cheese Ball and cream cheese.  (I nuke my cream cheese in the mircrowave, because I usually forget to thaw it ahead of time.)

Spray skillet with cooking spray. Place 1 tortilla in skillet then top with chicken and cheese. Spread layer of Tempting Taco Cheese Ball on 2nd tortilla and place in skillet (cream cheese side down). Cook until tortilla is golden brown and then flip entire quesadilla over to brown other side.  Remove from skillet and cut into fourths with pizza cutter.  Repeat!  Serve with our new Vine-Ripened Salsa, Sour Cream and any other favorite toppings.

Pomegranate Bacon Bites

Yum.....bacon!  It is one of my weaknesses.  These are some of our favorite appetizers! 

Ingredients
1 pkg bacon
1 pkg little smokies
Pomegranate Chipotle Sauce

Directions
Cut bacon slices into thirds. Wrap bacon around little smokie and secure with tooth pick.  Brush Pomegranate Chipotle Sauce over each appetizer. Bake at 375° on foil-lined baking sheet for 20-25 minutes or until bacon is cooked. Drain on paper towels. Serve hot. 

Kristin's Wahoo! Chicken Chili

I have this simmering on the stove top and it smells & SO GOOD!  Wanted a nice warm meal for today, but didn't feel like something as heavy as my normal chili.  After all...I figure I'll be sitting around the house eating for the next two days!  I only used 1 can of beans.  Why? Well...let's just say I live with 4 males :) 

Ingredients
1 tsp. olive oil
1 chopped onion
1 chopped green pepper
1 lb. ground chicken

1-2 tsp. Garlic Garlic™
2-4 tsp. Bacon Bacon™
¼ cup Wahoo! Chili® (2 capfulls)
28 oz. can crushed tomatoes
1 cup chicken broth
2 Tbsp. brown sugar
2 Tbsp. vinegar
1 tsp. hot pepper sauce
2 (15 oz.) cans kidney beans, rinsed and drained

Directions
Sauté first 4 ingredients in a large soup pot until chicken is no longer pink; add next 8 ingredients. Simmer, covered, 45 minutes. Add beans; simmer additional 15 minutes.

Cheesy Chive Chicken

(Another of the 10 Tastefully Simple Freezer Meals)

My FAVORITE recipe using our Cheesy Chive!  Such a good flavor and extremely simple.  The original recipe calls for cubed chicken, but I don't bother cutting it up.  After simmering in the slow cooker all day, it's easily shred-able and I prefer that texture anyway.  I also go ahead and make the entire 12 oz. bag of egg noodles to ensure I have plenty for leftovers for lunch the next day!

1 pkt Tastefully Simple Cheesy Chive Warm Dip Mix
8 oz cream cheese (you can also substitute 1 can cream of chicken here!)
1/2 cup chicken broth (I've used water before when I didn't have broth on hand)
1/2 cup shredded cheddar cheese
6 small chicken breasts ( I generally use 3 large ones, because that's what they sell around here)
1/2 cup sour cream
8-12 oz egg noodles

Place chicken in slow cooker.  Mix Cheesy Chive with cream cheese (or cream of chicken) and broth (or water) and pour over chicken.  Cook in slow cooker on low for about 5-6 hours.  Shred chicken if desired.  Add sour cream last 15 minutes.  Serve over prepared egg noodles.

Italian Beef

(One of the 10 Freezer Meals from Tastefully Simple - see tsrecipes.com)

Wonderful roast!  I've always made my roasts in the oven before, but am hooked on this slow cooker recipe.  I used pop as my liquid and made up some baked potatoes for a side dish.  Note:  If you make this ahead as as one of the freezer meals - you'll need to let it thaw in the fridge 1 1/2-2 days due to the size of the roast.

Italian Beef

3 lb beef roast
4 Tbsp Tastefully Simple Italian Garlic Bread Seasoning
1 Tbsp Tastefully Simple Onion Onion
1 tsp Tastefully Simple Seasoned Salt
12-24 oz beer or cola

Rub seasonings into roast and place in slow cooker.  Pour liquid over top.  Original recipe calls for 2 cans beer or pop.  I only used 1 can cola and that was plenty of liquid..  Cook in slow cooker on high for 4 hours, then turn down to low and cook another 4 hours.  Shred beef and serve on Italian rolls.

Sassy Baked Chicken

Made a set of 10 freezer meals published by Tastefully Simple last weekend, so I'll be posting these over the next couple weeks with my reviews.  To get a the meal listing/instructions, go to www.tsrecipes.com and click on the Jan. 13th, 2011 post then the link for 10 freezer meals.  Got a thumbs up from the entire crew on this one - I think next time I will cut the chicken into strips!

1 Tbsp Tastefully Simple Onion Onion
1/4 cup grated Parmesan cheese
2 Tbsp Italian Garlic Bread Seasoning
2-3 cups instant potato flakes (recipe calls for 3, but I thought 2 was plenty)
6 chicken breasts (I used 3 large ones and pounded them flat, then cut into serving size portions)
3/4 cup Tastefully Simple Vidalia Onion Dressing

Place Vidalia Onion Dressing in one bowl, and mix dry ingredients in another.  Dip the chicken into the dressing, then the dry/potato flakes mixture.  Place on foil lined dish or baking stone and bake at 350 for 35-40 minutes.

Bayou Bourbon Meatloaf

Tastefully Simple's Bayou Bourbon Glaze is a staple in our household.  It's fabulous on almost any kind of meat.  However, one of our personal favorites is meatloaf.  I know....meatloaf?  Not the most 'gourmet' meal on the planet, but it's quick, easy and they ask for seconds!

If you like ground beef, simply mix 2 lbs. with 1/2 cup of Bayou Bourbon Glaze, place in loaf pan...add 1/4 cup more glaze on top and back at 375 for an hour.

However, if you don't mind adding a little sweetness to your sauce, this version is our family favorite!

Bayou Bourbon & Bacon Meatloaf
1 lb. ground pork
1/3 cup oatmeal
...1/3 cup milk
2 Tbsp bacon bacon
1 egg, beaten
1 tsp pepper

Mix and form into loaf (or loaves) as many as you like.

Glaze 3/4 cup Bayou Bourbon Glaze
1/2 cup orange marmalade

Bake at 375 until internal temp reads 145-150. (I made one large loaf and mine took about 45 minutes to fully bake.)

Cabbage and Potato Frittata with Bacon

New recipe for me - was very pleased with the blend of flavors!  A little chopping in the prep work, but otherwise and easy meal.  (Inspired from Every Day w/ Rachel Ray Magazine)

Ingredients
10 eggs
1/4 tsp Tastefully Simple Garlic Pepper
1/4 tsp Tastefully Simple Seasoned Salt
2 potatoes, peeled and cut into 1/2 inch cubes
2 carrots, cut into 1/2 inch cubes
1/4 head green cabbage, cored and thinly sliced
1/2 onion, cut into 1/2 inch pieces
sour cream for serving

Preheat oven to 375.  Chop veggies. In large, ovenproof nonstick skillet, cook the bacon over medium high heat until crisp (5-7 min); drain on paper towels and crumble the bacon.  Reserve 3 Tbsp bacon fat in the pan.  Add potatoes and carrots to pan and cook over medium heat for about 5 minutes until softened.  Stir in cabbage and onion, season with salt and pepper and cook until browned (about 5 min).  In large bowl, beat eggs - then add to skillet mixture.  Cook until the edges begin to set, but the center is runny about 3 min.  Transfer to the oven and bake until the eggs are set in the center and the edges are golden brown (about 10 min).  Cut into wedges.  Serve topped with the crumbled bacon and a dollop of sour cream.

Sloppy Joes & Sweet Southern Corn Bread

This sloppy joe recipe came from a friend of mine (thanks Tammy!) and the corn bread recipe I pulled off tastefullysimple.com.  Both appeal to my love of sweet flavors!

Sloppy Joes
1 lb. ground beef
ketchup (about a cup??)
1 cup oatmeal
1 cup brown sugar
1/4 cup water
dash ground mustard


Brown beef.  (I use lower fat beef, so it doesn't require draining.  If you use a higher fat content beef, drain before next step.)  Add enough ketchup to saturate meat.  Mix in other ingredients and heat through.


Sweet Southern Corn Bread
1 box (8 oz.) corn bread (I use Jiffy)
1/3 cup milk
1/3 cup Tastefully Simple Sweet Pepper Jalapeno Jam

Grease muffin tin.  Mix all ingredients and fill tin's 1/2 full.  Bake at 400 degrees for 15 minutes or lightly brown.  Makes 1 dozen muffins.

(Those of you coming to our Tastefully Simple Team Meeting tonight will get to sample the corn bread muffins :)



 

Chicken Lettuce Wraps

Decided a meal on the healthier side was necessary today after finishing off the sticky buns from last night!  Here is a recipe originally from the Today Show - with a few modifications.  The only grocery store in town I was able to find Plum Sauce was Hy-Vee.  Hy-Vee also now stocks ground chicken.  Previously I purchased it at Fareway...you have to ask for it, because they only ground it occasionally and keep it in the back freezer.

My youngest doesn't quite know what to think about using lettuce as the wrap, so he just eats the meat/veggie mixture alone.  I like the crisp texture of the lettuce though.

NOTE:  If you have a food processor or hand chopper, break it out for this recipe and save yourself some work!


Nutrition Information
Calories – 298
Protein – 27 g
Total Fat – 9 g
Saturated Fat – 2 g
Cholesterol – 80 mg
Sodium – 610 mg
Carbohydrate – 34 g
Fiber – 5 g

Ingredients

• 4 medium carrots, peeled and finely diced
• 2 stalks celery, finely diced
• 1 large red bell pepper, seeded and finely diced
• 1 (8-ounce) can water chestnuts, drained and finely diced
• 3 scallions (white and green parts), thinly sliced
• 2 tablespoons grated or finely minced fresh ginger
• 4 cloves garlic, minced (I use 4 tsp Tastefully Simple Garlic Garlic)
• 1 pound ground chicken (at least 90% lean)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup bottle Chinese plum sauce
• 3-4 Tbsp Tastefully Simple Shanghai Stirfry Sauce
• 1 teaspoon hot chili paste, such as sriracha (I omit because I have a wimpy mouth)
• 1/4 cup unsalted roasted cashews, chopped
• 1/4 cup minced fresh cilantro, plus extra for garnish (optional)
• 1 head Boston or Bibb lettuce (I use iceberg)

Preparation

Liberally coat a large skillet with oil spray, and preheat it over medium-high heat. Add the carrots, celery, bell pepper, water chestnuts, scallions, ginger, and garlic. Sauté, stirring occasionally, until the vegetables soften slightly, about 5 minutes, adding a tablespoon of water at a time as necessary to prevent scorching.
Reapply oil spray if necessary, and add the ground chicken to the skillet. Cook until the chicken is no longer pink, breaking the meat into a fine crumble with a wooden spoon as it cooks. Season with the salt and pepper. Add the plum sauce, soy sauce, vinegar, and chili paste and stir to coat. Reduce the heat to low and simmer until heated through.  Remove the skillet from the heat, and stir in the cashews and cilantro. Allow the mixture to cool slightly, about 5 minutes.

Clean the lettuce and break off 12 individual leaves. Fill each lettuce cup with roughly ½ cup of the chicken mixture. Garnish with additional cilantro if desired.

Easy Sticky Buns

I'll be lucky to burn off all the calories from these during my workout class tomorrow, but they were SOOO worth it!  I've never made homemade cinnamon rolls or sticky buns before, but these looked just too tempting not to try.  I even got 2 of the 3 kids to help me.  All helped eat them of course.  Definitely keeping this recipe around - may be a new holiday breakfast treat.  Got it from Taste of Home Magazine.

Ingredients

• 2 loaves (16 ounces each) frozen bread dough, thawed
• 1/3 cup butter, softened
• 1/2 cup sugar
• 1-1/2 teaspoons ground cinnamon
• 
  MOLASSES SAUCE:
• 1 cup packed brown sugar
• 1/2 cup butter, cubed
• 1/2 cup water
• 1/4 cup molasses

Directions

• Roll out each loaf of bread dough into a 10-in. square. Spread with butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style; pinch seams to seal. Cut each loaf into six slices.
• For sauce, in a small saucepan, bring the brown sugar, butter, water and molasses to a boil. Pour into a greased 13-in. x 9-in. baking dish. Place rolls, cut side down, in molasses sauce.

• Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 25-30 minutes or until golden brown. Cool in dish for 5 minutes; invert onto a serving platter. Serve warm. Yield: 1 dozen.

NOTE:  I flipped these over onto a cookie sheet lined w/ wax paper.