Cheese and Green Chile Enchiladas

Hello and Happy Monday! I was thinking about things to talk about last night right before bed and now I don't remember! How was everyone's weekend? I had a really nice weekend away from work, which
was much needed, and now I am sitting here hoping time doesn't go to fast before work.

I do have a wonderful dinner, that is sooo simple its unbelievable. This is Cheese and Green Chile Enchiladas. These tasted just like the real thing and was soo delicious. the only thing I didn't do was toast up my lavash wraps and I wish I did because the bottoms were a little soggy. The insides were nice and cheese and creamy-so good!

Here is how you do it:

Mix the ingredients

cut your lavash wraps

fill your wrap

Add them to your pan

Not the best picture, but trust me it was really good!

Ingredients/recipe

Adapated from Rachael Ray

2 cups of Monterey jack cheese
2 4-ounce cans diced green chilies, drained
2 can of chicken breast shredded (or 2-3 cups of shredded chicken breast)
1 cup light sour cream
1 small yellow onion, grated
2 cloves garlic, grated or finely chopped
A small handful cilantro leaves, chopped, plus whole leaves for topping
1 teaspoon ground cumin
1 can of red enchilada sauce
Salt and Pepper
4 Lavash wraps cut in half (8 wraps)
Thinly sliced jalapeño peppers and red onions, for topping
1 lime

Mix your cheese, green chilies, chicken breast, sour cream, garlic, cilantro and cumin. Taking one lavash wrap at at a time fill with the mixture.

Place each wrap into a pan and top with the enchilada sauce and bake 15 minutes.  Take out of the pan and top with sliced jalapenos, red onions, cilantro.

This is a great dish and I hope you guys try it!

Enjoy!

Greek Yogurt Buttermilk Ranch Dressing

Hello everyone!! How is everyone? I am really tired today. I almost didn’t post today because I am overworked. I have been working extra hour due to my store being a manager short. I wanted to post something though and I have had this recipe for a while, and wanted to post it. It’s a healthier version of ranch dressing. Now this isn’t your Hidden Valley dressing, but this is pretty close. 

I hope you guys try this at least once, it is really good. I lightened it up by using Greek Yogurt instead of sour cream. This way also added more protein to it. 

Here’s how you do it.

Ingredients/recipe

Adapted from Rachael Ray

3/4 cup buttermilk –more if you want it thinner

1/2 cup Greek Yogurt

1 teaspoon of hot sauce

fresh flat-leaf parsley, finely chopped –to taste

1 TBS of dried dill or three TBS fresh finely chopped

3 tablespoon fresh chives, finely chopped

Salt and pepper

First start out by mixing your buttermilk and Greek Yogurt. You can add a little extra buttermilk if you want it a little thinner. Add you hot sauce, parsley, dill and chives. Add salt and pepper to taste-I like extra pepper.

I hope you guys try this; it’s super simple and keeps for about a week or week and a half.              

Enjoy!

Quinoa Salad..light and healthy

I wasn't sure if i was going to post this week because honestly I wasn't motivated. There are a lot of reasons why, but I am not going to get into those right now. Nothing bad or anything, but I was talking to a friend who said they liked seeing my recipes so that was definitely one motivator and I wanted to offer something healthy. I've told you before that I am pre-diabetic, and I have been reading posts by friends on Facebook that are also struggling with diabetes and I wanted to offer something healthy and filling that would satisfy everyone.

I saw this on a Woman's Health website and was excited to make it. Now I know that I really try hard to keep the cost of food down but quinoa is a little m ore expensive. You should be able to find it at normal groceries stores, either by the rice, the natural/healthy food section or by the ethic section. Quiona is amazing. It is a whole grain filled with fiber and protein.  You can find a box that cost around 5 bucks or a bag that costs around 9. I have even seen this at Big Lots for $8! If you can get it there its a great saver.

If you cannot find quiona or really don't have the money to spend, than use brown rice.

not the greatest picture, but trust me it is good. The pepper salad I will show you another day.

Here's how you do it;

Ingredients/recipe

Adapted from Womans health.

1 cup quinoa, cooked according to package instructions
1 can white beans, drained & rinsed
 3 cups chopped tomatoes
1 cups fresh spinach, finally chopped
4-5 scallions chopped
1 ts of dried basil
1 avocado, chopped,
Feta Cheese (small container)


Dressing:

2 Tbs. balsamic vinegar
1 Tbs. olive oil
3 cloves garlic, chopped
Squeeze of lemon juice
Salt & pepper to taste

Preparation:
Mix the balsamic vinegar, olive oil, garlic, lemon juice, and salt in pepper in a small bowl and set aside. Chop the spinach finely and put in a large bow.  Add the quinoa, white beans, avocado, tomato, scallions
 basil, and feta cheese. You can either chill this or serve right away. If serving immediately top with dressing.

This is so good and filling. You can either grill up a chicken breast and serve this salad as a side, or double up on the salad and make it a meal.

I hope you guys try this and as always enjoy!!!

White Sour Cream Cupcakes with Marshmallow Cream Filling and Cream Cheese Frosting

Hello!

I cannot believe its the end of the week already. It has been a crazy week too. My manager told me they are moving her to a new store and our assistant manager is moving to the store manager. This leaves a gap in the management team so it will be interesting to see if they are going to fill the position from a person outside or inside the store.

I will miss my manager because I have learned many things from her, but this is a really good move for her. I am taking everything in a relaxed mode. I don't know what to expect, so I'm taking my best advice and taking it one day at a time.

Since things have seemed a little crazy, plus with my phone dying and the accident I caused in my kitchen, I thought nothing could make a crazy day seem better than with a  cupcake. I'm not talking about any old fashioned cupcake, I want a decked out fancy cupcake and that is what I am going to show you today.

This is my White Sour Cream, Marshmallow Cream filling and cream cheese frosting cupcake. It is a wonderful sugar rush and worth baking for any type of party. I actually tested these a month ago, and brought them into work. These cupcakes were made especially for the January and February birthdays at my job and people loved them. My distract manager even wanted the recipe. What is even better is you use a cake mix! How awesome is that?

Filled and ready to be frosted

Frosted

they look so nice

Look at these little guys!

almost to cute to eat..almost

look at that yummy filling!!!

I broke the recipe down into parts. You can use what you want or just make the whole thing.

Here's how to do it.

Ingredients/recipe

Cupcakes: Adapted from the Cake Doctor

1 (18.25 ounce) package of plain white cake mix
3 tbs vanilla instant pudding mix
1 cup of sour cream
1/2 cup of vegetable oil
1/2 cup of water
3 large eggs
1 ts almond extract

Preheat your oven to 350. Line your cupcake pan with liners.

Place the cake mix, pudding, sour cream oil water, eggs and extract in a mixing bowl, and beat on  low speed until the ingredients are mixed. Stop the mixer, scrape down the bowl and increase the speed to medium and beat for 1 1/2 to 2 minutes. The batter should be blended.

Scoop 1/4 cup of bagtter into your cupcake tin. Bake the cupcakes until the tops are golden and spring back about 18-22 minutes. Let the cupcakes cool for 5 minutes and take the cupcakes out of the pan and cool on a wire rack until cool, about 45 minutes before filling with the filling.

Marshmallow Cream from Gingerbread Bagels

1 (7 ounce) jar marshmallow cream
1/2 cup unsalted butter, at room temperature
1/2 teaspoon vanilla extract

 Place the marshmallow cream and butter in a large mixing bowl. Mix on medium until fully combined. Add in vanilla extract and mix.

Fill a pastry bag fitted with a round tip, with the mixture. Press into the cupcake and squeeze about a tablespoon, pulling the pastry bag up as you fill.

Cream Cheese Icing from Annie Eats

10 oz. cream cheese, chilled
6½ tbsp. unsalted butter, at room temperature
3¼ cups confectioners’ sugar, sifted
4 tsp. clear vanilla extract

Beat the cream cheese and butter on medium until combined and fluffy. Add in the sugar on low speed until mixed in and than bump the speed up to medium and beat until light and fluffy about 3-4 minutes. Mix in vanilla. Pipe the frosting onto the the cupcakes.

I really hope you guys try these, they are so good and totally worth it.

Enjoy!

Creamy, Slow Cooker Mac and Cheese

Hello everyone! I can be the most indecisive person ever. No really, I am. I can go back and forth in my head all day about if I should do this or that, or buy this or that. I don’t know if its because I don’t want to be let down, or if I am just very cautious on what I am doing/buying.

Unfortunately last week my phone stopped texting and I decided it was time to upgrade. The only thing was I didn’t want to spend a lot of money on a new phone. They always break or something goes wrong, newer  phones come out with better features, the list goes on. I have done some research this past week and decided on two phones, but when back and forth even at the store. I played with the phones, but it I couldn’t decide. This was a hard choice. I have to have this phone for two years. Yuck. 

Anyways I decided on a phone and I am happy with my choice…I guess. I could have spent more money and got the latest and greatest, but I didn’t. I settle for something a little less and I am praying this works out. I really like it and hope this lasts and works for my needs, which really isn’t much beside’s some texting.

I can also go back and forth with what meal to show you guys. It’s another thing I go back and forth with. I always want to show you guys something good and worth trying. I think this meal is a great one to show you guys.

I called this one a slow cooker meal, but I mainly used the slow cooker to keep it warm. This is slow cooker mac and cheese. I still prepared the pasta in one pot and the cheese sauce in another, but I mixed it all together in the crockpot and set it on warm. I did have to keep stirring it once in a while and even turn if off, but it is well worth it. I brought this in for a pot luck and everyone enjoyed it. Here is how you do it.

Ingredients/recipe

Adapted from Paula Deen

16 oz of elbow macaroni

1 can 15 oz of evaporated milk

2 cans of condensed cheddar cheese soup

1 stick of butter (you can go a little less)

2 cups of sharp cheddar cheese

1 cup of monetary jack cheese

½ cup of sour cream

4 oz of cream cheese

½ ts of dry mustard

½ ts of paprika

½ ts of garlic powder

First, boil a pot of water and cook past until shy of al dente. Remember you are keeping it warm in the crockpot so it will keep cooking. 

While you are cooking your pasta in another pot, melt your butter and add your can of evaporated milk. Stir in your two cans of condensed cheddar cheese soup, your cheese, dry mustard, paprika garlic powder and cream cheese. Let all melt together and simmer on low. 

When the pasta is done, mix in your sour cream into your cheese sauce and season with salt and pepper. Pour your pasta into your crockpot and pour your cheese sauce over that. Mix well and turn on your slow cooker to warm. Let warm for about ½ hour and enjoy!

Remember to stir your mac and cheese so it doesn’t stick. Also you may have to turn off your crockpot if it gets too hot.

I hope you guys try this and enjoy!

Easy Tomato, Onion, Basil and Swiss Cheese Frittata

Hello. How was everyone's Easter? Mine was really nice and I ate a ton of food, which I enjoyed very much. I was really tired for some reason too. I found myself nodding off the whole day. I guess I was in a real food coma all day.

I started my day off with an easy frittata.  I love frittats. They are great make ahead meals and great for breakfast or brunch. I wanted to make a super simple one with just a few flavors, but I wanted the flavors to really stand out and work well with each other. With my roommates help, I decided on green onions, tomatoes and Swiss cheese. I had some basil sitting in the fridge so I used that too.

I love how the cheese on top forms a nice crust, yum!

That is what I call breakfast

Here is how you do it;

Ingredients/recipe

Serves 4-6 people

12 eggs

4 Roma tomatoes, chopped
5 green onions (scallions), chopped
4-6 basil leaves finally chopped
1/2 cup of Swiss cheese, shredded

Start off by chopping your tomatoes and onions and saute those in a pan for a few minutes 3-4. Break all your eggs and season with pepper. Whisk your eggs together until all mixed. I add in the black pepper with I do this. Add your chopped basil and give it a final whisk. Add to the pan, stir everything together and let the frittata set up for 2 minutes.

While your frittata is setting up, spread your cheese and right before your put it into the oven, sprinkle your cheese all over the top. The cheese will get nice and bubbly, and form a nice crust.

Bake at 375 for 20 minutes. Take out, let rest for a few minutes and enjoy!

You guys this is a super easy meal and would be perfect anytime. I hope you guys try this one. 

Enjoy!

Indulgent Pancakes with Bananas, Caramel and Maple Syrup..Happy Easter!

Hello everyone! I wanted to do something really indulgent for Easter and since I don’t have many springtime recipes I wanted to share this one with you. Sometimes after a long week you just need to indulge yourself. Some may have a glass of wine or beer, some may have sweets (my favorite) and some may even bake or cook. 

This idea came from my roommate and I put it together for you. Now this isn’t your healthiest meal, but hey we all deserve things in moderation, right? 

I did use no sugar maple syrup, only because I wouldn’t buy flavored maple syrup because that very fakey tasting and real maple syrup is expensive. Plus with me being pre-diabetic, I had to cut corners in some places.  This is super simple and very affordable. I feel weird even typing directions but hey this is for you guys.

yeah I like bananas

Here is how do make these delicious pancakes.

Ingredients/Recipe

Pancakes made from scratch or a mix (I used a mix)

Caramel Sauce

Maple Syrup

Bananas

Make your pancakes according to package direction. When your pancakes are done and plated, top with bananas, caramel sauce, and maple syrup (all to taste). That’s it. Nothing major or grand, just simple delicious  pancakes with a little extra to take it over the top.

You could also add some walnuts too, I think that would also taste great with these. 

I hope you guys try these and have a Happy Easter, safe holiday.

Enjoy!

Black Pepper Chicken and Peppers

Hello and Happy Hump day! What a week this far! Doesn’t it suck when your week starts out crappy? I messed my floor up on Monday, and I was trying to clean when it happened and on than later that night my phone stopped texting! I had to down grade to my old blackberry. It runs so slow! I am so thankful that I saved my old phone, but I am looking for a new one. Any ideas? I have no idea what to get. They are all expensive and I don’t need a ton of options, but I want something reliable. I am just going to have to keep looking.

Well while I worry about which type of phone to get, how about an awesome chicken and pepper dish? This couldn’t be simpler and easy. Plus the ingredient list is so low it will blow your mind! 

This is my black pepper chicken and peppers. I love spicy food and this is my healthy take on one of my favorite dishes when I allow myself to eat at a China Buffet (yes I allow myself once in awhile, everything in moderation). Here is how you do it.

yes lots of black pepper

don't cook those veggies to long

Ingredients/recipe

2 pounds of boneless chicken breast, cut into small cubes

3 red peppers

1 large onion, or 2 medium

3-4 tablespoons of low sodium soy sauce

Salt and pepper

Evoo

First cut your chicken into small cubes and season with salt and lots of black pepper. Add a little evoo to a pan and sauté them until cooked through on medium high heat. While the chicken is cooking, chop your peppers and onion into strips and season with salt and pepper (I went heavy on the pepper). 

When your chicken is in its last minute of cooking, add your peppers and onions to the pan and cook 3-4 minutes, but not to long so they have a slight bite to them.  Season with  soy sauce. Let simmer for one minute and take off the heat. 

That is it! How easy is that?! I served mine with quinoa and rice, but brown rice would also make a great side. I hope you guys try this and enjoy!