Jim's Homemade Chicken Nuggets

3-4 chicken breasts

1 cup seasoned bread crumbs

1/2 cup parmesean cheese

1 tsp salt

1/2 tsp pepper

1 tsp dried thyme

1 tsp dried basil

A few tsp of melted butter 

Cut your chicken into nugget size. 

Dip in melted butter, then dip in bread crumb mixture. 

Heat oven 400 degrees. Cook nuggets for at least 20 minutes until nuggets are crispy and browned. 

Cilantro Lime Dressing

I got this recipe from Andy's sister. I've tried her's, but haven't actually made it myself. I think it's yummy. It's pretty thick. She served it to put on a green salad and over black beans/corn mixture. I LOVED it on the black beans and corn. Very simple and easy peasy side dish. I'm not sure if she follows the recipe exactly or how much evoo she actually puts in it. I think she mentioned she puts a little bit of mayo in it too ?? Also, I really, really like Costco's canned corn (Kirkland brand). It's not frozen, Cottonwood Diary corn, but for being canned corn, it's really good. And better than any other store bought frozen corn too.

• 1/3 cup extra virgin olive oil
• 1/4 cup chobani 0% plain yogurt
• 1 avocado
• 1 tbsp lime juice
• 2 garlic cloves, minced
• 1 tbsp white vinegar
• 1 bunch fresh cilantro, roughly chopped
• 1 tsp sea salt

1. Place all ingredients in a food processor or blender and puree until smooth.
2. Continue to add olive oil 1 tbsp at a time as necessary to create a smooth finish.

Smothered Pork Chops

Mom told me about this recipe. Best pork chops ever. And pretty easy. We love these. Are we getting burned out from this girl's recipes on here? haha.

I used the bacon the first time I made these, but never since. I think they are just as good without and I loathe cooking bacon anyway.

Recipe here

Ingredients

• 5 slices bacon, chopped (I don't use)
• 6 bone-in pork loin chops, about 3/4-inch thick (I use 4 thick ones, about 1 1/4-1 1/2" thick)
• Salt and Pepper
• 2 yellow onions, peeled, halved and sliced into 1/2-inch thick half moons
• 1 teaspoon plus 1 tablespoon light brown sugar
• 1/4 cup plus 2 tablespoons cold water
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 3 cups low-sodium chicken broth
• 1 tablespoon soy sauce
• 2 bay leaves
• 1 tablespoon cornstarch
• 1 tablespoon cider vinegar
• 2 tablespoons fresh parsley, chopped (don't waste your time with this...)

Directions

1. In a large skillet over medium heat, fry bacon until lightly browned, about 5-6 minutes. Transfer bacon to a plate lined with paper towels, leaving the drippings in the pan. If you have more than 2 tablespoons drippings, drain the excess. If you don’t have quite that much, supplement with canola oil. When the bacon is cool, transfer to a small bag or tupperware and refrigerate until later.
2. Heat the skillet with the drippings over medium or medium-high heat until rippling and hot. Meanwhile, pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook pork chops until they are golden brown on each side, about 2 minutes per side, cooking them in batches in the skillet if your skillet isn’t big enough to hold all six at a time in a single layer. When golden on each side, transfer the chops to the slow cooker and repeat with remaining pork.
3. Pour off all but 1 teaspoon of fat from the skillet; add onions, 1 teaspoon brown sugar, 1/4 teaspoon salt and 1/4 cup water to empty skillet. Using a wooden spoon, scrape browned bits from bottom of the pan and cook over medium-high heat until onions are soft, about 4-6 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Pour onion mixture over chops in the slow cooker. Add broth, soy sauce and remaining 1 tablespoon brown sugar to skillet, bring to a boil and add bay leaves. Pour mixture over onions in slow cooker.
4. Cover slow cooker and cook on low until pork is tender, about 8 hours (or cook on high for 4 hours).
5. When ready to serve, carefully transfer chops to serving platter with a large spoon and tent with foil. Discard bay leaves and pour liquid through a mesh strainer into a saucepan, reserving the solids. Transfer solids to a food processor or blender with 1 cup liquid and blend until smooth. (I don't strain or blend up the sauce at all ... i like it chunky and don't want to dirty another appliance anyway). Stir the blended mixture back into remaining liquid in the saucepan. In a small bowl, mix cornstarch and remaining 2 tablespoons water together in a small bowl and stir into sauce. Cook over medium heat until thickened and bubbly, about 5 minutes. Stir in vinegar, season with salt and pepper, pour over chops and sprinkle with reserved bacon and parsley. Serve.

I estimated the calories of the sauce only. Obviously there's some fat from the pork chops that will cook into the sauce, but this is a good estimate.

1/4 cup sauce only = 55 kcal

Creamy Swiss Cheese Chicken Bake

I actually really, really liked this. I'm not sure everyone would, but we did. Served with quinoa and roasted broccoli --- it all went really well together. I 1.5'd the sauce because i like saucy stuff. Also, I totally didn't realize I didn't have greek yogurt until I was already making it all, so I used the closest thing and crossed my fingers that it would work --- Kefir. I'm not sure what it tastes like with anything else, but it tasted great with this. haha.

Ingredients

• 2 pounds boneless, skinless chicken breasts (about 4-6 chicken pieces) I used 5
• 6-8 slices Swiss cheese (about 4-6 ounces)
• 1/2 cup light mayonnaise (so I used 3/4 c)
• 1/2 cup plain Greek yogurt (I used 3/4 c lowfat Kefir)
• 3/4 cup freshly grated Parmesan cheese, divided (so I used 3/4 c in sauce + 1/4 c on top)
• 1/2 teaspoon salt (3/4 t)
• 1/2 teaspoon black pepper (3/4 t)
• 1 teaspoon garlic powder (1.5 t)
• Hot, cooked rice for serving

Directions

1. Preheat the oven to 375 degrees F and lightly spray a 9X13-inch baking pan with cooking spray.
2. Pat the chicken dry with paper towels and season on each side with salt and pepper. Lay the chicken breast pieces in a single layer on the bottom of the prepared baking pan. Layer the Swiss cheese slices over the chicken. In a medium bowl, whisk together the mayonnaise, yogurt, 1/2 cup Parmesan cheese, salt, pepper, and garlic powder. Spread this mixture over the chicken and cheese. Top with remaining 1/4 cup Parmesan cheese.
3. Bake for 45 minutes, until the chicken is cooked through and the sauce is hot and bubbly. Serve over hot, steamed rice.

The way I made it (5 chx breasts, 5 slices swiss, Kefir + 1.5'd of all sauce ingredients), I figured 1 serving = 1/2 chicken breast + sauce divided evenly per portion = 355 kcal

Sloppy Joes

I know Nettie posted a sloppy joe recipe a while back, but this is my favorite concoction (besides mom's...her's are the best). It's half manwich + half Mel's recipe. Her recipe alone is too sweet and doesn't taste very sloppy joe to me, but with manwich, it's perfect. Here's her original recipe. My kids LOVE sloppy joes.

2 lb ground beef
1 onion, chopped
1-2 T tomato paste
1/3 c smoky bbq sauce
1/4 c ketchup
2 T worcestershire sauce
2 T soy sauce
Black pepper
1 can Manwich (the regular size)

Cook beef and onions. Drain the grease off the meat and onions. Stir in the tomato paste, and keep stirring until the meat is coated. Add the BBQ sauce, ketchup, Worcestershire, soy sauce, pepper, Manwich sauce and bring to a boil.

1/2 cup = 200 CAL (don't write kcal or nettie will call you out)

mexican chicken lime soup

this is another tortilla soup, not exactly like the Rick Bayless one, just different enough to warrant making both of them.  (I prefer Rick Bayless, but this one is good too).

original recipe here

ingredients

• 2 tablespoons extra-virgin olive oil

• 1 onion, finely chopped

• 6 cloves garlic, thinly sliced

• 6 skinless, boneless chicken thighs, cut into 1/2-inch pieces (I used boneless skinless chicken breasts or a rotisserie chicken)

• 2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce

• 6 cups chicken broth

• 1/2 cup chopped fresh cilantro

• Juice of 2 limes

• Salt and pepper

• 1 hass avocado, thinly sliced lengthwise into 12 pieces

• Crushed tortilla chips

I added corn and beans

directions

1. In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper.
2. Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.

Scrambled Omelette

1 egg

1 T red bell pepper

1 T cilantro

1 T pepper jack cheese

This has been my favorite breakfast lately. I dice about a quarter of the pepper and a pinch of cilantro, then keep it in a baggie for the next few days to use. 

I scramble the egg then put all the goods in while the egg is still runny. 

I know this isn't a new invention or anything but it is mmmmmm so yummy. The crunch of the pepper, the yummy cilantro, then the spicy pepper jack? Delicious. 

Spaghetti Pie

This was good! My kids really liked it too. I used less pasta bc I always think she has too much pasta, not enough goods. This amount fit perfectly in my pampered chef dish mom gave us a few years back.

http://www.melskitchencafe.com/2012/10/spaghetti-pie-my-familys-favorite-dinner.html

12 oz thin spaghetti. (I used 8-9 oz)

• 1 pound lean ground beef or ground turkey (I used 91% lean gb)
• 1 small white or yellow onion, diced
• 1 clove garlic, finely minced (or 1/2 teaspoon garlic powder)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 28-ounce can crushed tomatoes
• 16-ounces tomato sauce
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 4 ounces light cream cheese, softened (I used the Neufchâtel cream cheese stuff..1/3 less fat stuff)
• 1/2 cup lowfat cottage cheese
• 3/4 cup Parmesan cheese, divided
• 3/4 cup mozzarella cheese, divided

DIRECTIONS

1. Lightly coat a deep 9 or 10-inch pie plate with cooking spray and set aside. Preheat the oven to 400 degrees F.
2. In a large pot of boiling, salted water, cook the noodles until al dente according to package directions. While the noodles boil, heat a large 12-inch skillet over medium-high heat and add the ground beef or turkey, breaking it into pieces with a wooden spoon. Add the onion, garlic, salt and pepper. Cook, stirring occasionally and continuing to break up the meat, until the meat is cooked through, 5-7 minutes. Remove the skillet from the heat and drain the excess grease, if any. Return the skillet to medium heat and stir in the crushed tomatoes, tomato sauce, dried basil and oregano. Simmer the sauce over medium or medium-low heat for 10 minutes.
3. When the noodles are done cooking, drain and return to the pot. Immediately stir in the cream cheese and toss the noodles by lightly lifting them up and over with tongs until the cream cheese is mostly melted. Stir in the cottage cheese, 1/2 cup of the Parmesan cheese and 1/2 cup of the mozzarella cheese. Toss until the noodles are evenly coated. Stir in 2 cups of the red sauce. Keep the remainder of the red sauce warm on the stove.
4. Scrape the noodles into the prepared pie plate and using a flat spatula, press the noodles evenly into the dish so they are tightly pressed together and evenly flat across the top. Sprinkle the remaining 1/4 cup Parmesan and 1/4 cup mozzarella cheese across the top.
5. Bake the spaghetti pie for 20-22 minutes, until it is hot and bubbly and the cheese is golden on top. Let the dish rest for 10 minutes. Cut into slices and serve with remaining red sauce.

Correct me if I'm wrong:

Entire pie=2280 kcal

1/8 of pie = 285 kcal

1/4 cup of sauce = 50 kcal

This is with my changes.

Overnight Steel Cut Oats

So, I love cut oats, but don't make them as often as I'd like bc I'm too impatient to wait for them to cook in the mornings. If i do make them, I make enough at one time to last a few mornings. Anyway, I decided to try overnight oats and I LOVE THEM...Even better than just making them fresh in the morn. There are a few variations that I found, but this is the one I mostly used and it was perfect. Super fluffy, but still a bite to them in the middle.

http://christinasadventures.com/2014/01/overnight-steel-cut-oats.html --- original recipe (I halved it and don't toast them in oil either).


This much lasted me 3 mornings + Andy and the kids ate some in there too:

2 1/2 cups water
1 cup cut oats
1/2-1 cup milk

Combine oats and water. Bring to rolling boil. Remove from heat, cover with tight fitting lid. Let sit over night. In morning, uncover and place over medium heat. Add milk to desired consistency. I think I added 1/4-1/2 cup of milk the first morning and just add a little more each morning to reheat.


My toppings include any of the following: honey, almonds or walnuts or peanut butter, bananas or blueberries. I just started adding vanilla extract to them too. Yum! This morning I added 1/2 scoop of protein powder. It made it taste like a shake to me, so I didn't really like it, but Andy did.

Sometimes I cook quinoa in with the cut oats. My friend was telling me the other day that when hers are about done cooking, she whisks in a few egg whites really quick. She said you can only see small white specks of egg, but I guess it makes them really fluffy.

Mary's Last Five

1. Country Ribs
2. Lettuce Wraps- We don't do the wraps any more. We just do it like a salad. Easier to eat, and I don't have to try to find Butter Lettuce.
3. Sweet and Spicy Pork Tenderloin that Net posted with twice baked potatoes
4. Tikka Masala and Naan the leftovers are even better
5. Spinach Salad Wraps. These are great. And pretty healthy. I found them from a Better Homes and Garden magazine a few years ago.

Spinach Salad Wraps

Bread
Prep 35 mins ∙ Cook 6 servings ∙ Source Bhg.com

Ingredients

• 5 tablespoons red wine vinegar
• 1/4 cup sour cream
• 2 tablespoons sugar
• 2 teaspoons snipped fresh parsley (optional)
• 1 teaspoon salt
• 2 garlic, minced
• 1/2 teaspoon dry mustard
• 1 teaspoon olive oil
• 1 ounce fresh baby spinach (about 5 cups) (I pile on as much as I can fit)
• 6 inches flour tortillas (I like the kind you buy that you can cook yourself)
• 6 mozzarella cheese, torn in half (Or any other cheese you want. Provalone is good too)
• 8 ounces fresh mushrooms, sliced
• 12 bacon, crisp cooked and drained (optional)
• 1/2 cup thinly sliced red onion
• 3 hard-cooked eggs, sliced
• Deli turkey

Directions

1. For dressing, in a small bowl whisk together vinegar, sour cream, sugar, parsley, salt, garlic, and dry mustard until combined. Whisk in the olive oil; set dressing aside.

2. Divide spinach among flour tortillas. Top with cheese, mushrooms, bacon, red onion, and sliced eggs. Drizzle with dressing.

3. Roll up tortillas. If necessary, secure with toothpicks. If desired, wrap in waxed paper and cut in half to serve.

Country Ribs

I don't know if this is on here, but I thought I would add it. I love the sauce. We eat them with roasted potatoes most days. I got the recipe from Kim. Is this how you cook yours Kim? I bet you could crock pot this baby too.


Ingredients

• 3/4 c. Brown sugar
• 1 1/2 T. Dry mustard
• 2 t. Salt
• 1/4 t. Pepper
• 1 t. Ginger
• 8 oz. canned tomato sauce
• 1 c. Orange juice (add extra if needed)
• 2 T. Minced onion
• 3 T. Parsley
• 2 T. Soy sauce
• 5 lb. country style pork ribs- These are boneless pork ribs. They'll say "country style" on the package. I've done ribs with the bone in too and it works. 

Directions

Cook in Dutch oven at 250° 3-4 hrs.

Quinoa with Kale, Raisins and Chickpeas

I have been trying some healthy recipes - maybe we need a tag for super healthy food. . .  I haven't made this, but tried it as a sample.  It was yummy.  But deep down I still just want a big plate of nachos!

Quinoa with Kale, Raisins & Chickpeas
2/3 cup dry quinoa, rinsed well
1 1/3 cups vegetable broth
4 cups kale, torn into bite-sized pieces
1 teaspoon coconut oil
1 clove garlic, minced
1/4 tsp chili flakes
1 19 ounce can chickpeas, drained and rinsed well zest of 1 lemon
1/4 cup raisins
1/4 teaspoon good quality sea salt
1/2 cup halved cherry tomatoes
nutritional yeast (optional)
chopped walnuts (optional)

Serves 4
Calories: 344 per serving

Fiber 8.3g

Place the quinoa and broth in a large pot, bring to a boil then cover and reduce to a simmer for 20 minutes until almost all the liquid has been absorbed. In the last couple minutes add the kale on top and stir. Cover and let cook for 2 more minutes. Set aside.
While waiting for the quinoa to cook, heat a large pan over medium heat. Heat the coconut oil, add garlic and chili flakes. Sauté 2 minutes until golden and fragrant. Add chickpeas and lemon zest and cook until warm, about 2 minutes. Add the quinoa, kale, raisins and salt and stir to mix well. Add the cherry tomatoes last, and stir over heat for 1 minute. Serve with some nutritional yeast and chopped walnuts sprinkled on top. 

Lentil soup

My kids liked it the first night but wouldn't really eat the leftovers.  It was good, it needed some sausage or something in it.

Lentil Stew

Serves 3
Calories: 345 per serving      Fiber 13.2g

1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon sea salt
1/4 teaspoon cumin
1/4 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon extra virgin olive oil 
2 cloves garlic, chopped

2 onions, chopped

2 celery stalks, diced
1 carrot, sliced
1 sweet potato, cubed
1 tablespoon low sodium soy sauce or Bragg’s 5 cups vegetable broth
3 tomatoes, diced
1 1/2 cups brown lentils
5 cups water

Combine all seasonings in a small bowl. Heat the oil in a large soup pot over medium heat; add garlic, onion, celery, carrot, and potato. Stir in half the seasoning mixture and soy sauce. Cook, stirring frequently, for 7 minutes. Add 5 cups of water, the broth, tomatoes, and lentils. Bring to boil then reduce the heat and simmer covered for 30 minutes. Add remaining seasoning mixture, and cook for 20 min longer or until lentils are soft. 

Potato Cheese Soup

prep 6-8 servings ∙ source Rockygardensrecipes.blogspot.com

INGREDIENTS

• 5 cups chicken broth
• 6 diced potatoes
• 1 rib celery finely chopped
• 1 grated carrot
• 1 grated medium onion
• 1 pint cream
• 2 cups grated cheese

DIRECTIONS

Cook all vegetables in broth until tender.
Thicken vegetable mixture with flour and water (3-4 Tbs flour with a little water).
Add 1 pint cream and 2 cups grated cheese.
Season with salt, pepper and parsley flakes, to taste.

Kim's last 5

1. Lentil soup
2. Roasted Balsamic Vegetable Pasta sauce  - this had potential.  I didn't do the eggplant and I couldn't find zucchini so I used broccoli and cauliflower.  It was too bell pepperish for our family and I think it would have been good with the eggplant.
3. Chili and cornbread
4. Baked Southwest Egg Rolls
5.  Potato Cheese Soup