Pizza with Buffalo Sauce, Turkey Sausage and Onions

I'm not a big sausage person. To be honest, it's not the taste, it's the piggy thing. So in my house, pork is off limits. So we are a turkey sausage house. (Poor DH!!) Anyway, I really wanted buffalo sauce tonight but really wasn't into the buffalo chicken. Hence, buffalo turkey sausage! And why not throw some carmelized onions on there too! Dinner was born and my husband was happy. I did use premade dough (I'm not very good at the dough-making).

I used the same sauce mix as in my previous buffalo chicken pizzas. I won't bore you with the details but here's a pic of our awesome and easy dinner.

Zucchini Pancakes

OK, so I switched up my menu already but I really was craving these. My brother brought me zucchini fresh from the farm he works at part time and I wanted to use them so bad. There is nothing like fresh, organic zucchini with a little dirt on it (which of course I washed off!). My mom made these for us as kids and I've been wanting to make them for a while. The zucchini delivery was the perfect excuse.
















3 cups grated zucchini
1/2 cup flour
1 tsp baking powder
1 egg
1/4 cup parmesan cheese (optional)
Salt & pepper
















Combine all the ingredients in a mixing bowl until everything is the same consistency and there is no loose flour. Spray a pan with cooking spray and scoop pancake-sized spoonfuls into the pan. Cook until both sides are golden brown and the insides are no longer wet. Makes 6 pancakes.

Goat Cheese & Sundried Tomato Stuffed Chicken Breasts

Who knew something so delicious was so surprisingly easy to make. A couple weeks ago, I met my friend Sarah for dinner which excitingly was across the street from an organic market. I picked up just a couple things but one was herbed goat cheese. It was nearing it's expiration date so I desperately needed to make it. I searched around the internet, got some ideas and voila, dinner! I basically concocted this on my own (not that hard) and it turned out great. Dave and Emma were really happy too, which of course makes me feel good. I served it with Trader Joe's artichoke ravioli (3 each) and some broccoli.

3 large chicken breasts, halved (but leave intact so you can roll it) and pounded thin
4 oz. herbed goat cheese
1/4 cup sundried tomatoes (NOT packed in oil), divided
3-4 TBSP of chopped fresh basil, depending on your taste
2 cloves of garlic
16 oz, reduced sodium chicken broth
1 small head broccoli

Distribute the goat cheese evenly into each chicken breast. Do the same with the sundried tomatoes and basil. Roll up the chicken, folding the sides in, securing with toothpicks.

In a large pan, heat up the chicken broth. Place the garlic cloves (whole) into the broth. Add in the chicken. Bring to a fast simmer. Cover and cook 25 minutes, turning 2-3 times throughout the process.

Chop one small head of broccoli into bite-sized pieces. Add to the chicken broth about 5 minutes before the chicken is done.

Remove the chicken and broccoli with a slotted spoon. Discard the broth and garlic cloves. Serve with the ravioli. Top with butter and parmesan cheese (we use I Can't Believe it's Not Butter Light).

I know this is not the greatest picture, as the chicken sort of fell apart when I cut it but truly an excellent meal. All I would do next time is remove all the liquid and brown the chicken at the end.

Brie, Turkey Bacon, and Sundried Tomato Bruschetta Sandwich

My lunch! I know I really didn't cook anything for this but it was still divine. Soft, partially melted brie cheese, crisp turkey bacon, TJ's sundried tomato bruschetta and 2 pieces of whole wheat bread... let's just say I was very happy.

Weekly Menu

I'm hoping to use up some of the ingredients in my fridge this week so here's my dinner menu. Keeping my fingers crossed that I stick to it!

Sunday
Goat cheese and garlic stuffed chicken, ravioli with butter sauce, asparagus (with lemon and garlic)

Monday
Pad Si Ew (Joelen's recipe)

Tuesday
Zucchini and potato pancakes

Wednesday - I'm running a 5K this night so nothing crazy
Brie and TJ's sundried tomato bruschetta on crostini

Thursday
Chicken Sausage
Sweet potato fries
mixed veggie sautee (Zucchini, yellow squash, broccoli, mushrooms)

Friday
Out somewhere!

Chicken Enchiladas!

This was our dinner a few nights ago, chicken enchiladas. DH made this for us for dinner and we all gobbled it down. Served with a side of refried beans and some mashed avocado and sour cream for dipping, my mouth was happy. Thanks honey!

Hungarian Chicken Paprikash

This is a meal I remember having had as a kid but I think it must be 15 or so years since I last had it. After seeing it some posts on the What's Cooking board about it, I decided to give it a try and see if I still liked it. I even purchased the Hungarian style paprika. I served it over the Healthy Harvest whole wheat wide noodles, just like my Mom used to do. My husband had never had it but since he's always a willing participant I figured he would go for it. The outcome?? We loved it! And it's easy. And since I have that somewhat large container of Hungarian paprika, I believe I'll be making this again. The recipe I was guided by is from Everyday Gourmet's blog. Thanks for helping me make yet another awesome dinner!

Cooking spray or a couple turns of the pan with olive oil
1 pound of boneless skinless chicken breasts cut into cubes, seasoned with salt & pepper

2 1/2 cups of chicken stock

2 tablespoons of Hungarian Paprika

1 teaspoon of chili powder

1 shallot, diced

2 cloves of garlic minced (I used the jarred kind as I was out of fresh)
8 oz of sour cream

2 tablespoons of flour

Heat the skillet. Add in cubed chicken, sprinkle with salt and pepper ( I recommend more salt than pepper) and brown.

Remove the chicken from the pan

Add in diced onion and garlic, paprika, chili powder ( and a splash of chicken stock) and allow to cook until tender.

Place chicken back in pan, saute for about 3 minutes

Add remaining chicken stock and allow to reduce slightly, approx 5-10 minutes

Meanwhile, In a large bowl add flour to sour cream and combine well.

Remove chicken from pan with slotted spoon once more.

Slowly whisk the sauce into the bowl of sour cream and flour until well combined.

Put the chicken back in and allow to thicken and heat through for another 2-3 minutes.

Vodka Sauce and Meatballs

I really wanted to make gnocchi this weekend but there was no way I was turning on the oven for 1.5 hours to bake potatoes. That'll have to happen in cooler weather. So I went ahead and made the vodka sauce and turkey meatballs that I would have made to go along with the gnocchi. I don't have exact measurements but I'll try to estimate for you. I do try and make everything as healthy as I can. I don't fry my meatballs and I use fat free where needed. I did use real butter in this one but it's fine to use I Can't Believe It's Not Butter too. I figured the amount of butter vs. the number of servings it yields wouldn't be that damaging. BTW, the Rachael Ray cast iron pot (thanks Shemeley's!) that I used to make the sauce in is perfect. Keeps it warm for HOURS!


















Sauce:
2 shallots diced
2 garlic cloves, minced
2 TBSP butter
1/2 cup vodka
1/2 cup water
1 can tomato paste
2 large cans crushed tomatoes (I use the no added salt kind)
1/2 cup fat free cream
2 TBSP dried oregano
1 TBSP dried basil
Salt & pepper to taste

Saute the shallots and garlic in the butter for about 5 mins. Add in the vodka and water and cook another 2 minutes. Add in the tomato paste and cook another 5 minutes. Pour in the crushed tomatoes, cream, mix in the herbs and simmer for 1-2 hours.

Meatballs

1 lb 93/7 ground turkey
1 egg
1 TBSP worcester sauce
1/2 cup flavored bread crumbs
1/2 cup parm/romano cheese
1 TBSP dried oregano
1 TBSP dried basil

Combine all the ingredients in a mixing bowl. Shape into balls and bake for 30 minutes on 350.

Bacon Wrapped Jalapenos

OK, so let me preface this as I should have made jalapenos but my husband grabbed a batch of chilis not jalapenos and I never bothered to look at the label. So although I did spend a decent amount of time on them and they look delicious.... they are HOT! And I mean I might die hot. Dave had a few and it didn't hit him til later and he had to have ice cream to cool down his mouth. And I stupidly rubbed my eye and burned it from touching the chili. Oh and it somehow got on my rings and now my ring finger is burned.... but I digress. Here's a picture. My caution to you all is: Do NOT try this at home. Be smart and read the package and make sure you are using jalapenos NOT CHILIS!!!

Shrimp Pad Thai

My brother came over for dinner last night and shrimp pad thai was on the menu! He was the cook on this one so I don't really know how much or what he used. I just know it was delicious. Here's what I know was in it:
















Raw shrimp (sauteed in our wok for about 2-3 mins)
Broccoli, one bunch
Red pepper, 1/2, julienned
Onion (about 1/4 of a vidalia)
Scallions (probably 3, chopped)
eggs (2 scrambled)
Rice noodles (3/4 of a package)
Pad thai sauce (PB, soy sauce, rice vinegar, brown sugar, and whatever else)

I'm really just blogging about this because it was a great dinner after an hour of tennis. The perfect amount of carbs, veggies, and protein. I would add some tofu to it next time for a little more protein but it really filled us up.

California Pasta Toss

I found the original recipe on a fellow What's Cooking blog and I love it. I am a big fan of artichokes and asparagus and this one has both. I did make some changes to it but kudos to Ashlee for giving me this great idea for dinner. I submitted this to Joelen's Culinary Adventures
to participate in her Blogging Event for California inspired dishes.

3/4 lb. whole wheat spaghetti
1/2 lb. chicken, cubed and cooked (mine were rubbed with a lemon dill spice combo)

1 lb. asparagus spears, trimmed

1 14 oz. can artichoke hearts in water, chopped

2 tbsp. sun dried tomatoes, minced

1/2 c. water

freshly grated Asiago cheese
red pepper flakes

White Wine - Sun Dried Tomato Pesto:

1 large bunch basil leaves (about 30-40)

10 sun dried tomatoes

1/2 c. white wine
1 tbsp. I Can't Believe it's Not Butter Light
1/2 cup chicken broth
1/4 cup parm cheese
1/2 cup low fat ricotta cheese

2 tbsp. EVOO

Salt and Pepper

Prepare pesto sauce, blend all ingredients until well incorporated. Set aside. Cook spaghetti according to the directions. Cook the cubed chicken until no longer pink. Add to the chicken, the artichokes, asparagus, sundried tomatoes, and pesto. Cook approximately 5 minutes or until the asparagus is tender.

Top the pasta with the chicken/pesto blend. Top with the Asiago cheese and red pepper flakes and ENJOY!

Mmmm. Fruit Salad.

So simple, I sometimes forget to make it but since we got lots of yummy fruit at the farmer's market, I finally remembered.... Fruit Salad! Slice strawberries, grapes, blueberries, bananas (2) and sliced kiwis (2) and a little sugar mixed in, I can't wait to top this with a little Cool Whip Light and have it for dessert. I love the fruits of summer!

June/July Recipe Exchange: Bahama Mamas!

This is my first time participating in the What's Cooking recipe exchange and I am so excited. I hope I did my recipe justice. I was assigned Bahama Mamas from hornedfroggy (Jessica) and lucky for my family I did them on a night where we could all drink one. . I did reduce the ice by about half... because my blender wouldn't hold all that and we're big drinkers.I am not personally a sweet drinking kind of lady so I had one large glass and that was enough. It was very tasty. My sister and sisters-in-law also tried it out and I made a virgin version for my step-daughter. It worked out for everyone!

1/2 cup light rum
1/2 cup Malibu or Parrot Bay Coconut Rum
1/2 cup grenadine syrup
1 cup Dole orange/pineapple/banana juic
8 cups crushed ice (I used about 4 cups of crushed ice)
















Here are some pictures from our fun Bahama Mama night.  
Some relatives may have shown up in some and I'm too lazy
to edit.  Sorry!

My husband really liked these. He had 3! (I think)

Broccoli, Turkey Bacon & Cheese Quiche

I love quiches. They are so easy and you can pretty much put anything in it and not go wrong. And it can be a healthy meal if done right, which I try to do most of the time. Here's mine and DH's dinner from tonight. We always have fun making it together and of course, eating it together. It also makes for a great breakfast with the leftovers.

















1 premade pie crust (we use Pillsbury, the store brand ones seem to fall apart on me)
2 eggs
4 egg whites
1/4 cup fat free half and half
salt & pepper to taste
4 slices of cooked turkey bacon
1/2 bunch of broccoli chopped
1/4 cup chopped scallions
1/2 cup shredded Italian cheese mix, light version
a few shavings of Asiago cheese (I didn't measure, I just used the microplane, probably was 1/4 cup)

Preheat the oven to 375.
Whisk together the eggs and salt & pepper and set aside. Place the pie crust in a pie plate coated with nonstick spray.
Place the broccoli, scallions and turkey bacon in the pie crust. Top with the egg mixture, followed by the cheeses.
Cook for approximately 20 minutes or until a knife inserted into the middle comes out clean.

Just Back From Vacation

In lovely Rhode Island with my best friends and husband and stepdaughter. It was a great week away. I promise to cook soon and I have to anyway, my What's Cooking Round Up is due! Here's some pretty pictures of RI to keep you happy til I can post.