Tuesday, May 10, 2016

Meesh's Chicken Salad Recipe

For the chicken salad:
½ c. – ¾  cup chopped toasted pecans or the honey pecans for extra yum
2 ½ c. cubed cooked chicken or shredded chicken
1 Granny Smith apple, cored, peeled, and diced small
2 stalks celery, diced small(aprx. 1/3 c.)
1 green onion, thinly sliced
1/4 cup red onion, finely chopped
1/3 – 1/2 c. dried cherries (chopped) or dried cranberries
2 Tbs parsley, finely chopped
little bit of fresh dill (optional) to taste
1/2 c. Mayonaise
¼ - ½ c. – sour cream (depending on how creamy you like it)
½ t. salt (or more to taste)
½ t. pepper (or more to taste)

In a large bowl toss together pecans, chicken, apple, celery, green onions, red onions, dried cherries, parsley and dill. Add mayonnaise and sour cream to taste, starting with written amounts until you reach your desired consistency. Add more salt and pepper to taste.

It’s really a recipe that you add or subtract what you like or don’t like. But I find it delicious served on croissants.

Friday, February 12, 2016

Crockpot Quinoa Enchiladas

I found this recipe on Pinterest and it was really good! It makes quite a lot, which is great because we love leftovers. That means less cooking for me and that's always a good thing. :)

1 pound ground turkey
1 and 1/2 cups uncooked quinoa
1 can (15 ounces) black beans
1 cup frozen corn
1 can (10 ounces) diced tomatoes and green chilies
1/2 cup salsa
1 teaspoon minced garlic
1/2 cup onion
1/2 cup chopped sweet bell pepper
1 cup water
1 can (19 ounces) enchilada sauce
1 tablespoon chili powder
1 teaspoon cumin
2 cups cheddar or Mexican cheese
1/3 cup fresh cilantro, chopped

Optional: 2 tablespoons fresh lime juice, sour cream, green onions, 1 small jalopeno


  • Cook the ground turkey; drain any grease and place in the slow cooker.
  • Add in the uncooked quinoa (make sure to rinse first), the black beans (drained and rinsed), the frozen corn, the diced tomatoes and green chilies (do not drain), the salsa, and minced garlic.
  • Chop up the onion and bell pepper into small pieces and add to the slow cooker. If desired, chop up a jalapeno and add it too.
  • Add in the water, enchilada sauce, chili powder, and cumin.
  • Combine and cook on high for 3 to 3 and 1/2 hours or until the liquid is all absorbed into the mixture.
  • Once it is done cooking, remove the lid and stir everything again. Stir in the cheese and fresh cilantro (stems removed and chopped).
  • If desired add in the fresh lime juice.
  • Top with sour cream and some chopped green onions if desired.
  • Serve with tortilla chips, or use as filling for soft tortillas or inside taco shells.

Sunday, February 07, 2016

Lemon Ricotta Cake

Lemon Ricotta Cake – Low Carb, Gluten Free


                125g soft unsalted butter (1/2 c.)
                80g of sweetener (I used 40g of Sukrin Gold and 40g of Xylitol) (1/3c)
                1 tsp of vanilla powder
                zest from 3 large organic lemons
                4 eggs, separated in whites and yolks
                250g og almond flour (1 c.)
                1-2 tablespoons of psyllium husks
                250g of ricotta cheese (1 c.)
                flakes almonds for topping
                some Sukrin Icing Sugar

1. Preheat oven to 320°F/160°C fan.

2. In a bowl, beat butter, vanilla and lemon zest well together.
3. Add egg yolks one by one and beat well until fully combined.
4. Add almond meal and psyllium husks and beat to combine. Your batter will now become thick and firm.
5. Fold or toss ricotta cheese into the batter.
6. In a different bowl, beat egg whites until stiff. Mix the egg whites into the batter with a spoon.
7. Pour the batter into a greased spring form (about 20-22 cm) and smooth it with a spatula or palette knife. Decorate with almons flakes and bake in the oven for 45-50 minutes or until the cake is firm to touch. If it starts to get too dark at the top, put over some tinfoil and bake it for the rest of the time..

8. Allow the cake to cool for at least 30 minutes before you serve it. Dust with icing sugar before serving.  

Saturday, January 16, 2016

Mango Tarragon Salad Dressing

3/4 c. red tarragon wine vinegar
10 T. Major Grey's chutney
2 cloves of garlic
3 T. Honey
4 T. Sugar
2 T. Dried Tarragon Leaves
5 T. Dijon Mustard

Place all ingredients in food processor and mix until smooth...

Add 3/4 c. veggie oil in slow stream


Italian Garlic Rolls

These are the most delicious rolls - use whatever rolls you like but I've had great success with frozen Rhodes Dinner Rolls - just heat and eat.

Package of Rhodes Dinner Rolls (6-8)
1/2 c. melted butter
1 t. garlic salt
1/2 t. sugar
1/2 t. Italian seasoning

Mix above ingredietns together with melted butter.

3/4 c. parmesan cheese
1 c. grated asiago or Italian cheese blend

Stir cheese together in bowl.

Dip rolls in butter mixture then roll in cheese mixture. Place in baking dish.

Bake at 350 for 15-20 minutes until brown.

Sunday, January 10, 2016

Parm-Style Chicken Sliders


  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 1/2 tablespoons chopped fresh oregano
  • 3 garlic cloves, minced
  • 1 pound ground chicken breast
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)
  • 1 cup lower-sodium marinara sauce, divided
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • Cooking spray
  • 8 water rolls or slider buns, halved and toasted
  • 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
  • Fresh basil leaves


1. Heat a medium skillet over medium heat. Add oil to pan; swirl to coat. Add onion, oregano, and garlic; sauté 3 minutes or until softened. Place onion mixture in a large bowl; cool slightly. Add chicken, Parmesan, 1/2 cup marinara, salt, and peppers to onion mixture. Mix well with hands. Shape into 8 (1/2-inch-thick) patties. Refrigerate 10 minutes.
2. Preheat broiler to high.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 10 minutes or until done, turning once.
4. Arrange bottom halves of rolls on a baking sheet. Place 1 patty on each roll. Top each with 1 tablespoon remaining marinara and 1 1/2 tablespoons cheese. Broil 90 seconds or until cheese melts. Top with basil and top halves of buns.

Nutritional Information

Amount per serving
  • Calories 408 
  • Fat 12.9 g 
  • Satfat 4.1 g 
  • Monofat 4.7 g 
  • Polyfat 0.6 g 
  • Protein 35 g 
  • Carbohydrate 37 g 
  • Fiber 4 g 
  • Cholesterol 74 mg 
  • Iron 0.0 mg 
  • Sodium 778 mg 
  • Calcium 262 mg

Tuesday, September 01, 2015

One Pot Cheesy Pasta and Sausage

This recipe from The Slow Roasted Italian was AMAZING! Super quick and easy and packed with flavor. This will definitely be one I make many times in the future.

3 cups halved grape tomatoes, divided (I used 3 cups diced fresh Roma tomatoes)
1 large onion, sliced (I used 1/2 onion)
1 pound smoked Italian sausage links, precooked (sliced into coins) (I used breakfast sausage links)
20-30 basil leaves, divided
4 garlic cloves, sliced
1 pound dry linguine
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground pepper
4 1/2 cups water
1 cup shredded Parmesan cheese (fresh is best!)

Reserve 1 cup halved tomatoes, 10 basil leaves and cheese.

Combine remaining ingredients in a large pan or dutch oven over medium high heat. Cover and bring to a boil. Once water is boiling, remove cover and cook 7-9 minutes until pasta is al dente (see pasta package for exact time). Toss pasta with tongs occasionally to keep the pasta from sticking. Liquid will be mostly absorbed when pasta is cooked.

Add cheese and toss to combine. Cheese may clump but will melt into the sauce after a few minutes. Toss in remaining tomatoes and basil before serving.

Serves: 6-8

Tuesday, April 28, 2015

Bacon Macaroni Salad

Bacon Macaroni Salad Recipe

Taken from Taste of Home
TOTAL TIME: Prep: 20 min. + chilling
YIELD:12 servings


2 cups uncooked elbow macaroni
1 large tomato, finely chopped
2 celery ribs, finely chopped
5 green onions, finely chopped
1-1/4 cups mayonnaise
5 teaspoon white vinegar
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1 pound bacon strips, cooked and crumbled


1. Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; stir in tomato, celery and green onions.
2. In a small bowl, whisk mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Refrigerate, covered, at least 2 hours. Just before serving, stir in bacon. Yield: 12 servings (3/4 cup each).

Black Bottom Banana Bars

I added chocolate chips to the banana layer - yum!
Black-Bottom Banana Bars Recipe

Black-Bottom Banana Bars Recipe


1/2 cup butter, softened

1 cup sugar

1 egg

1 teaspoon vanilla extract

1-1/2 cups mashed ripe bananas (about 3 medium)

1-1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup baking cocoa


1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Stir in the bananas. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. 

2. Divide batter in half. Add cocoa to half; spread into a greased 13-in. x 9-in. baking pan. Spoon remaining batter on top and swirl with a knife. 

3. Bake at 350° for 25 minutes or until the a toothpick inserted near the center comes out clean. Cool on a wire rack. 

Yield: 2-1/2 to 3 dozen.  

Read more: http://www.tasteofhome.com/recipes/black-bottom-banana-bars#ixzz3YcZR81N3