La Bamba Casserole

La Bamba Casserole will make your mouth want to do the mambo! It is one of my favorite recipes. It just always blows people away whenever I first serve it to them, they love it. This recipe goes way back, again to college, when I found it, made it, loved it, therefore made it for my Spanish class as a demonstration and needless to say I got an A. I love it because its so easy and versatile too. First off it can be as healthy as you want to make it or it can be semi-unhealthy. But since I'm (not on a diet) doing a healthy lifestyle eating, I try to make it the healthy way. And since we love spice I kick up the full spice on this baby.

Menu: La Bamba Casserole and can be served with a side salad and/or tortilla chips

La Bamba Casserole

Ingredients:
1 (5.25-ounce) can whole green chiles, drained
Cooking spray
1 pound ground turkey breast
1 cup chopped onion
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 garlic cloves, minced
1 (10-ounce) can diced tomatoes and green chiles, undrained (aka rotel, hot or mild your choice)
2 cups frozen whole-kernel corn, thawed
1 (16-ounce) can fat-free refried beans
1 1/2 cups (6 ounces) shredded cheddar cheese
1 cup chopped tomato
1/2 cup chopped green onions

1. Preheat oven to 375°.

2. Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.

3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.

4. Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans.
   

5. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.

I just can't express how much I love this dish! I usually add a dollop of sour cream and scoop it up with a few tortilla chips. It works great as a meal but you could just as easily serve this as a dip at a party. Ok I'm going to stop blabbering and scarf up this yummy yummy!

Recipe and photo courtesy of CookingLight

Meal Plan Monday - September 22nd

I apologize for the lateness of this post and forgetting to post the recipe for last week's Shepherd's Pie. Time just flew by last week and it's been super hectic. I'm sure you all are the same way. Anyways this week's theme is "Tried and True" over at the Organized Junkie so I'll be using recipes that I've tried and our family loves! Well ok somewhat, I've always got to have a few experiments a week right ;) And since it's going to be crazy this week I'm going to go ahead and do my full 2 week menu, like I always do but usually only post them 1 week at a time.

Monday
Dinner: Turkey Bolognese, side salad and garlic breadsticks

I want to use up the rest of the marinara sauce we made a few weeks ago and I know it needs to be something hearty that can stand up to the robust sauce. Since the recipe was from Giada, we'll use a recipe of hers.
Recipe and photo courtesy of FoodNetwork

Tuesday
Dinner: Chicken Stir-Fry

The ultimate quick fix meal at our house. I use store bought frozen stir-fry veggies and frozen boneless skinless chicken tenders. I've got a meal in less than 15 minutes. Make it even healthier and use brown rice.

Wednesday
Dinner: La Bamba Casserole (serve with tortilla chips if you want)

This is definitely a "tried and true" recipe at my house. It has my hubby's favorite staples AND its healthy for you. A great alternative for those looking to stay away from breads (carbs), it's just meat, beans and veggies! Made with ground turkey you could easily use ground chicken as well.

Recipe and photo courtesy of CookingLight


Thursday
Dinner: Leftovers

It's season preimer week and I'm so excited! My favorite shows are finally back on and I plan on being glued to my tv tonight. So we'll be eating up all those yummy leftovers.

Friday
Dinner: Chicago Style Pizza and ceasar salad

This recipe is a great win for adults and kids alike. It comes together in a few simple steps and tastes great. And its a perfect alternative to your favorite greasy pizza. You can mix it up by using either turkey or chicken sausage, store-bought breakfast sausage or make your own.

Recipe and photo courtesy of CookingLight





Saturday
Breakfast: "lego my ego" blueberry waffles and sausage patties
Lunch: Oktoberfest so we'll pick something up there
Dinner: prolly grab something on the way home



Sunday
Breakfast: Breakfast Casserole
Dinner: Dinner at Parents' house

This satisfying recipe is perfect to make for weekend guests. Assemble and refrigerate the casserole the night before, and just pop it in the oven the next morning. Look for turkey sausage near other breakfast-style sausage in the frozen foods section.

Recipe and photo courtesy of CookingLight


Monday
Dinner: Sizzling Salmon Salad

This salad is a great way to jump start your week. With a bed of spinach, corn with red bell peppers and button mushrooms you can't help but feel good about eating good. Plus we eat with our eyes and this feast is a sure sight!


Recipe and photo courtesy of CookingLight



Tuesday
Dinner: Crockpot Chicken Cacciatore

I've got leftover chicken drumsticks so I think we'll finish them up with this great recipe. It's a firehouse tried and true, so you know it's gotta be good. And of course the original called for hours in front of the stove but I just don't have that kind of time so a few shuffles and I'll be dumping it in the crockpot.

Recipe and photo courtesy of FoodNetwork

Wednesday
Dinner: Leftovers
The hubby and I are finally going on vacation, leaving Friday morning so we need to clean out the fridge. Definitely don't want to come home to a stinky fridge.

Thursday
Dinner: Eat out or leftovers

Same as Wednesday night, besides my favorite shows will be on and I'll be glue to the tube while I'm packing the cooler for our trip!

Friday
Breakfast: Breakfast burritos for on the road
Lunch: Sandwiches
Dinner: Dinner at Devil's Pool Restaurant

Saturday
Breakfast: Muffins
Lunch: Sandwiches
Dinner: Dinner at the Worman Steakouse

Sunday
Breakfast: Brunch
Lunch: Sandwiches
Dinner: pick something up on the road

So here's our 2 week shopping list!

September 22nd List

Orange-Pecan French Toast Casserole

This breakfast is a classic at our house. We absolutely love it. It's served for special ocassions and a few regular days. It is so sweet and saucy that it feels like you're eating dessert instead of breakfast. I gurantee your family will beg for more and making this casserole saves you the trouble of standing over a griddle flipping individual slices of French toast. Assemble the dish the night before your gathering, and pop it in the oven the next morning. Be sure to serve each slice bottom-side up so the pecan mixture is on top.


Menu: Orange-Pecan French Toast Casserole and a big glass of milk 'cause your gonna need it.

Orange-Pecan French Toast Casserole

Ingredients:
1 cup packed brown sugar
1/3 cup butter, melted
2 tablespoons light-colored corn syrup
Cooking spray
1/3 cup chopped pecans
1 teaspoon grated orange rind
1 cup fresh orange juice
1/2 cup fat-free milk
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 large egg whites
2 large eggs
12 (1-inch-thick) slices French bread (about 1 pound)

1. Combine brown sugar, butter, and corn syrup; pour into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle chopped pecans evenly over sugar mixture.

2. Combine rind and next 7 ingredients (rind through eggs); stir with a whisk. Arrange bread slices over pecans in dish; pour egg mixture over bread. Cover and refrigerate 1 hour or up to overnight.
   

3. Preheat oven to 350°.

4. Carefully turn bread slices over to absorb excess egg mixture. Let stand at room temperature 20 minutes. Bake at 350° for 35 minutes or until lightly browned.

Recipe and photo courtesy of CookingLight

Pan-Seared Salmon with Pineapple-Jalapeno Relish

I like to keep from getting bogged down in the chicken rut by making sure that we do a fish at least one night every week, sometimes it goes every two weeks. But it still helps to keep our menu fresh and fun. I really like this recipe because its sweet yet spicy and when paired with coconut rice your taste buds don't believe that you're eating healthy!

Menu: Pan-Seared Salmon with Pineapple-Jalapeno Relish and coconut rice

Pan-Seared Salmon with Pineapple-Jalapeno Relish

Ingredients:
2 cups chopped pineapple
1/4 cup finely chopped red onion
1/4 cup finely chopped red bell pepper
1 tablespoon fresh lemon juice
2 teaspoons sugar
1 finely chopped seeded jalapeño pepper
1/2 teaspoon salt, divided
Cooking spray
1 teaspoon chili powder
1/4 teaspoon black pepper
4 (6-ounce) salmon fillets

1. Combine first 6 ingredients in a medium bowl; stir in 1/4 teaspoon salt.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Combine remaining 1/4 teaspoon salt, chili powder, and black pepper, stirring well; sprinkle evenly over fish. Add fish to pan, skin side up; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with pineapple mixture.

Quick Coconut Rice

Ingredients:

• 2 cups uncooked basmati rice
• 1 1/2 cups light coconut milk
• 1 1/2 cups water
• 1/4 teaspoon salt
• 1 cup chopped green onions

To prepare rice, rinse with cold water; drain. Combine rice, coconut milk, 1 1/2 cups water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over high heat; stir once. Cover, reduce heat, and simmer 20 minutes until liquid is absorbed. Let stand 10 minutes; stir in onions.

Super yummy and super simple salmon dinner. Now eat up!

Recipe and photo courtesy of CookingLight

Menu Plan Monday - September 8

Phew last week was a whirlwind! As a former waitress I will say with great emphasis that I was in the WEEDS! Mostly it was while at work so by the time I got home I was to tired to do anything. You should see my house, it's a wreck. On second thought I'd never let anyone see that disaster. The Honey Lime Chicken Enchiladas were delicious, a little too sweet for our tastes though. I think next time we'll leave the remaining marinade out of the cream sauce. Other than that everything went just as planned with the exception of my sandwich on Saturday. I forgot to take the meat out of the crockpot before I left for the rehearsal and of course hubby didn't even think about it. So that was a bust. I'll be trying it again another time when I can babysit it. This week should be calm in comparison so I'll be trying out lots of new yummy meals.

Monday
Dinner: Pan-Seared Salmon with Pineapple-Jalapeno Relish served with coconut rice

Another great CookingLight recipe: Tangy, spicy and fruity, this inviting recipe belies its simple preparation. Seed the jalapeño pepper if you prefer a milder dish, and serve over coconut rice accompanied by a crunchy salad.

Recipe and photo courtesy of CookingLight.com


Tuesday
Dinner: The Best Lasagna Ever!, crisp ceasar salad and garlic bread
I'm always looking for a great lasagna recipes, not sure why it's been so hard to find one that I'm in love with, so I'm giving the Pioneer Woman's lasagna a shot. Seems pretty simple and simple is always a win in my book.

Recipe and photo courtesy of PioneerWoman

Wednesday
Dinner: Crockpot Chicken Piccata, garlic mashed potatoes and seasoned peas

My take on chicken piccata, adding artichoke hearts and using my favorite cooking convenience, my crockpot.

Recipe and photo courtesy of FoodNetwork.com


Thursday
Dinner: Chicken Spaghetti and steamed green beans

Another recipe from the Pioneer Woman. I'm trying out some of her recipes because I know she feeds a large crew and well I need all the leftovers I can get this week since the boys will be fending for themselves this weekend.

Recipe and photo courtesy of PioneerWoman


Friday - Rehearsal for tomorrow's wedding, I'll be home late but the boys will have stuff ready for them.
Dinner: Crockpot Apple and Onion-Stuffin' Pork Chops with Orange-Pineapple Gravy

Found this recipe on the FoodNetwork but I think I'm going to play around with it and turn it into a crockpot recipe and add boxed stuffing to it. I'm not making any promises on this concoction but in my head it sounds delish!

Photo courtesy of FoodNetwork.com

Saturday - Another wedding so the boys will be fending for themselves.
Breakfast: FFY
Lunch:FFY
Dinner: Leftovers

Sunday
Breakfast: Orange Pecan French Toast Casserole (you'll think you died and went to heaven)
Lunch: Sandwiches, if we really need anything after breakfast
Dinner: "Already Married Chicken", roasted potatoes and asparagus (an advanced version of "Engagement Chicken" for those gals who have already "scored" their man and are looking for a diamond upgrade or of course just want to be sweet)

And of course here's your shopping list for the week....

September 8th Shopping List

As always, stay turned for the recipes to be posted bright & early each morning, or the night before.

Salmon Cakes with Creamy Ginger-Sesame Sauce

I apologize for the late posting of this - I don't know what happen, lost track of time and forgot, hey today's not Monday, it's Tuesday! So on that note, the first day back after a long weekend can mean a rushed and hectic day so dinner needs to be something quick and simple. These yummy salmon cakes are a fresh approach to the traditional. With less fat and more kick they'll get your taste buds jumping and butt in gear ready for the rest of the week. I'm serving them with a big heaping of yummy bean salad. What goes better than smooth and creamy than something crunchy?

Menu: Salmon Cakes with Creamy Ginger-Sesame Sauce, Asian Style 3 Bean Salad

Salmon Cakes with Creamy Ginger-Sesame Sauce

Ingredients:
6 slices whole-wheat sandwich bread
2 (15-ounce) cans salmon, drained, skin and bones removed
2 eggs, lightly beaten
5 scallions
1/2 cup finely chopped canned water chestnuts
1/4 cup finely chopped fresh cilantro leaves
1/2 teaspoon freshly ground black pepper
3 teaspoons olive oil, divided
Creamy Ginger-Sesame Sauce, recipe follows

1. In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat.
   
2. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm.
   
3. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.
4. Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb. In a large bowl, flake apart the salmon with a fork.
   
5. Add the egg and mix well.
   
6. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs and mix well.
   
7. Shape the mixture into 12 patties.
   

   Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion.

Creamy Ginger-Sesame Sauce:

1/2 cup nonfat plain yogurt, or 6 tablespoons nonfat Greek-style yogurt
2 tablespoons mayonnaise
1 1/2 tablespoons freshly grated ginger
1 teaspoon toasted sesame oil
1 teaspoon low-sodium soy sauce

If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.

Yield: about 2/3 cup

Asian Style 3 Bean Salad

Ingredients:

1 pound string beans, trimmed and cut into 1-inch pieces

1 (10-ounce) bag frozen shelled edamame (green soy beans)
3 tablespoons canola oil
3 tablespoons rice wine vinegar
1/4 cup 100 percent fruit apricot preserves
1 tablespoon sugar
1 teaspoon freshly grated ginger
1 (15-ounce) can black beans, drained and rinsed
2 scallions, sliced
Salt

1. In a small bowl whisk together the oil, vinegar, apricot preserves, sugar and ginger. Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat. Season with salt, to taste.
2. Put the string beans and frozen edamame into a steamer basket and steam them for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes or longer.
   

Oh I'm so hungry I gotta get in the kitchen and make these babies up!

Photos and recipes courtesy of FoodNetwork.com

Menu Plan Monday - September 1st

Last week's menu went off primarily without a hitch. The only night that got shuffled around was Friday, because I didn't feel like cooking so we ordered a pizza instead. And then made the breakfast pizza for breakfast instead! On Saturday evening we ended up trying out a new restaurant down the street, Lochrann's. It was amazing! It's a traditional Irish pub and they serve traditional Irish items like Shepherd's Pie and Corned Beef Sandwiches. I had a sandwich called the Lochrann and I fell in love, I keep talking about how yummy the Guinness gravy is. I'm going to try to recreate it this week. This upcoming weekend will be kind of hectic since I won't be home alot. I'll be checking on my parents' dog while they're out of town and then I've got a wedding to work on Sunday so the boys will be fending for themselves, hopefully without much fuss because I'll have quick meals for them to reheat.

Monday - Labor Day!
Breakfast: Cereal
Labor Day Party:

• Hamburgers with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard

• Bush's Baked Beans

• Perfectly Grilled Corn on the Cob

• 
• Grilled Pineapple with Pound Cake and Rum-Caramel Sauce

Photos and recipes courtesy of FoodNetwork.com


Tuesday
Dinner: Salmon Cakes with Creamy Ginger-Sesame Sauce and Asian-Style 3 Bean Salad

A fresh take on the traditional salmon patties. Out with the fat and in with the cool and healthy. I'm serving it with a heaping full of antioxidants and energy.

Photo and recipe courtesy of FoodNetwork.com



Wednesday
Dinner: Honey Lime Chicken Enchiladas, Spanish style rice & a kicked up salad

I saw this yummy recipe on Kim's blog and knew we just had to try it out. It sounds perfect for my husband who loves anything that is cooked in a casserole dish and contains salsa and tortillas.

I'll serve it up with quick and easy boxed rice and a traditional Mexican restaurant style salad of avocado, tomatoes and lettuce.

Photo and recipe courtesy of Kim

Thursday
Dinner: Crockpot Bourbon Chicken, broccoli

This recipe is known as "crack over rice" by a group of my friends. It's so good you'll become addicted to it and keep coming back for more. This will be our first official time trying the infamous recipe by Katie. And as usual we'll be adapting to the crockpot instead.

Photo and recipe courtesy of Katie

Friday
Dinner: FFY

My parents are oot so I'll be stopping by their house after work to look after their puppy Taylor. I'll be spending the night so that I can feed her in the morning as well, so the boys will be left to their own defenses, heaven help them.

Saturday
Breakfast: FFY
Lunch: Leftovers
Dinner: "Take Me Back to Ireland" Sandwich with chips

Traditional beef tips sauteed with caramelized onions, Guinness gravy served over a hot toasted hoagie with melted Swiss cheese.

Sunday
Breakfast: FFY
Lunch: FFY
Dinner: Crockpot meal? Will figure out in a bit and post.

No shopping list this week, the template's at work and I don't have much time to recreate it today. I'll update it on Tuesday.

As always, stay turned for the recipes to be posted bright & early each morning, or the night before.

Menu Planning Monday - August 25th

Last week's menu got a bit shuffled around. I ended up having to work late all last week, and will be doing the same again this week. So that meant anything that actually had to be cooked or prepared the night of dinner didn't happen. The hubby was all about fast food for him and monster, which was good for the crockpot recipes, well kinda. My Red Chile Pork Tacos didn't happen because the meat got left in the crockpot longer than was supposed to since I wasn't there to take it out after work. So its a good thing my mom had met me for lunch and brought a container full of yummy green beans, potato and ham soup. So Tuesday's dinner was the soup and when I got home I did a quick salvage of the pork roast.

Red Chile Pork Salvage
Shred the pork, mix up as many eggs as you have on hand. Boil and then fry some potato slices along with a handful of onion. Fry the pork, eggs, potatoes and onion all up. Salt & Pepper to taste then throw on a handful of cheese. Mix together. Grab some flour tortillas and fill with the mixture. Add some salsa & sour cream. Pork & Potato Tacos! Yummy. We had these Wednesday night, I pre-made the tacos so all the hubby had to do was throw them in the microwave.

This meant the rest of the week got shuffled around as well. The lasagna was moved to Thursday night and we skipped the BBQ Chicken Sandwiches. Pizza was still on Friday. I had an interview on Saturday so we did oatmeal for breakfast instead and had leftovers for dinner. Sunday we did the grilled chicken and I went ahead and made a yummy favorite, Mixed Berry Cobbler.

So this week's planning will be easy quick fixes since I have to work late again. For more menus check out the Organized Junkie!


Monday
Dinner: Hubby didn't eat the chicken from last night so he will be eating leftovers. I'll be fending for myself.


Tuesday
Dinner: Smoked Mozzarella Raviolis with Giada's homemade marinara sauce, side salad and garlic bread

I went the our local farmer's market last Saturday and found a great vendor who makes homemade pastas. I had to try them out, they're frozen so it'll be easy and because I'm feeling spontaneous I'll be trying to make a homemade sauce.

Photo courtesy of Cory Coffman


Wednesday
Dinner: Sloppy Joes with oven fries & cottage cheese

Serve a meal that reheats beautifully and is guaranteed to have kids crowding around the dinner table. Corn kernels add a dash of color and texture for a playful spin on this tried-and-true classic.

Photo Courtesy of CookingLight.com



Thursday
Dinner: Breakfast for Dinner! Wild Berry Pancakes and maple sausage patties

I saw this recipe on the Pioneer Woman's Dairy Contest and I immediately knew I had to try it, it looks so yummy. And what's better is I still have half a bag of frozen mixed berries to use up.

Photo courtesy of taylorkoa22



Friday
Dinner: Breakfast for Dinner! Not "Barren" Breakfast Pizza

I absolutely love Red Baron's Biscuit Style Scrambles, but they're a little expensive and you only get 2 to a box, which honestly is never enough. So I'm taking their idea and making my own. I've got leftover pizza crust to use up as well.

Photo courtesy of CookingLight.com


Saturday
Breakfast: Cereal
Lunch: Sandwiches
Dinner: Spaghetti with meatballs, ceasar salad and garlic bread

Sunday
Breakfast: White Rice with toast & jelly
Lunch: Sandwiches
Dinner: TBD

And as always here is your shopping list. It should be pretty short because we're using leftover items.

August 25th Shopping List

And stay turned for the recipes to be posted bright & early each morning, or the night before.

My Favorite Things: Part 3

I'm sure by now you have realized that I love Cooking Light recipes, if you haven't what planet have you been on? I'm not sure when I first found Cooking Light but I do know it was way before they had a website that you could access all of their recipes from. I think I've been a subscriber of the magazine for at least a good 10 years and let me tell you their recipes are some of the best I've ever tasted. I'd say within the last 5 years have they opened up their recipes to the internet user and I'm sooooo thankful. Now I don't have to go digging around my stacks of books looking for a recipe I know I saw in one of the summer issues.

Cooking Light has been on the frontier of low fat, low calorie, eat your veggies and love 'em cooking. Their recipes are unique, inventive and all around great. They have been able to take some of your favorite full fat dishes and rewrite the book on them. I believe about a year ago they partnered up and their website now gives you access to a variety of other magazines, like Southern Living, recipes as well. They have great features for grilling, quick & easy meals, party planning and you have the ability to store all of your favorite recipes on their website, this includes their recipes and your own.

One of my favorite features is a daily email that highlights their "Dinner Tonight" meal. Each day they email a complete menu plan that is quick, easy and always super yummy. This makes menu planning a snap because you can grab 5 to 10 of these "Dinner Tonight" meals and you've got every night planned.

You really have to check them out, you've already seen some of their amazing recipes on my blog so what are you waiting for? Just look for the link on My Favorite Thing section.