Categories
HEALTHY

Crab Hush Puppies

Crab Hush Puppies – Hush puppies are a popular fried cornbread fritter here in the South.  These hush puppies are filed with jumbo lump crab meat making them very special indeed.  Legend maintains that cooks and fisherman used deep fried cornbread to keep the dogs quiet during fish fries.  The story is told that they would yell “hush puppy” as they tossed bread to quiet barking dogs.  I wonder if that’s where the saying “you lucky dog” came from?
Whatever the origin of the name, hush puppies are common fare at seafood establishments and they make for a fantastic appetizer, too.  Knock your friends socks off with this over the top elegant, hush puppy treat.

INGREDIENTS

  • Oil for frying
  • 1 cup yellow self-rising cornmeal
  • 1 cup all purpose flour
  • 2 tsp sugar
  • 1 tsp old bay seasoning
  • 1 tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp cayenne
  • 2 large eggs
  • 1 cup whole buttermilk
  • ¼ cup red bell pepper, small dice
  • ¾ cup green onions, finely chopped
  • 1½ cups lump crab meat

INSTRUCTIONS

  1. In a heavy bottomed saucepan or dutch oven, heat 4-5″ of vegetable oil to 350°F.
  2. In a bowl, combine the cornmeal, flour, sugar, old bay seasoning, salt, baking powder, baking soda, onion powder, garlic powder, and cayenne.
  3. In a separate bowl, whisk together the eggs and buttermilk.
  4. Gradually add the wet to the dry, mixing just until moistened.
  5. Fold in the red bell pepper, green onions, and crabmeat by hand.

You can find complete recipes of this Crab Hush Puppies in melissassouthernstylekitchen.com

Categories
HEALTHY

PHILLY CHEESESTEAK STUFFED BELL PEPPERS

My kids aren’t huge fans of bell peppers, but they will eat their weight in these Philly Cheesesteak Stuffed Peppers. That’s a win in my book! Your family will love it too!
These Philly Cheesesteak Stuffed Peppers are great cooked on the grill or over a campfire too! Prepare them according the the directions below. Instead of finishing them in the oven, you can add them over indirect heat on a barbecue grill or place in a cast iron dutch oven and cook over the campfire. Once the cheese is melted thru and bubbly, they are ready to enjoy!

Ingredients

  • 4 Large Green Bell Peppers
  • 8 oz. Thinly Sliced Roast Beef (I purchased from the deli)
  • 1 1/2 to 2 cups mozzarella cheese, shredded
  • 1 Medium Sweet Onion – Sliced
  • 8 oz. Mushrooms of choice – Sliced
  • 2 Tbs. Olive Oil
  • 2 Cloves of Garlic
  • 2 Tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

  1. Preheat oven to 350 degrees
  2. Slice the tops off the peppers and clean out the insides.
  3. Place peppers in a shallow baking dish.
  4. Remove the stem from the tops and chop up the remaining pepper top.
  5. In a large pan or Dutch oven, heat oil over medium heat. Once oil is heated, add mushrooms, onions, and garlic.

You can find complete recipes of this PHILLY CHEESESTEAK STUFFED BELL PEPPERS in littlefamilyadventure.com

Categories
HEALTHY

BAKED SAUSAGE, SPINACH AND EGG BREAKFAST TAQUITOS

Hey Recipe Critic Readers!! It’s Jenn, from Eat Cake For Dinner, how is everyone?  It’s September, yay!!!  I love this time of the year.  I can’t wait to start making pumpkin recipes, soups and lots of comfort food.  For now, I have a really easy and super tasty breakfast recipe.
This was a clean out the fridge breakfast that turned out to be AMAZING and something that I would eat over and over again. I had spinach leftover from this Easy Weeknight Bowtie Pasta, salsa leftover from this Slow Cooker Fiesta Chicken, tortillas leftover from these Chicken Enchiladas and a little sausage leftover from biscuits and gravy. I hate wasting food, so I try to find up ways to use up every last thing. Stuffing everything inside a tortilla is the perfect way to use up all those ingredients.
Baked taquitos are my FAVORITE. There is no reason to fry a taquito ever again, okay!! They get plenty crispy by baking them and they are so much healthier that way. These breakfast taquitos were fantastic.

Ingredients

  • ½ Lb. sausage
  • 2 c. fresh spinach, chopped
  • ⅓ c. diced green bell pepper
  • 6 large eggs
  • 2 Tbl. crumbled Feta cheese
  • ½ c. shredded cheese, any flavor (Cheddar, Pepper Jack, Monterey, etc. . . )
  • ½ c. salsa, plus more for serving
  • 7 medium tortillas, corn or flour
  • cooking spray
  • kosher salt

Instructions

  1. Preheat oven to 425 degrees. Brown sausage in a large skillet over medium heat. When sausage is almost cooked through, add the chopped spinach and bell pepper and saute for a few minutes. Crack eggs into a bowl, whisk and add to skillet. Stir occasionally until eggs are just barely cooked through. Remove from heat and stir in the Feta cheese.

You can find complete recipes of this BAKED SAUSAGE, SPINACH AND EGG BREAKFAST TAQUITOS in therecipecritic.com

Categories
HEALTHY

Healthy Ranch Chicken Skillet

One skillet meals are my favorite and this one is being added to ‘the list’ at our house. 🙂 It is something a little different, the spices/seasonings are different than my normal go-to, but we liked it a lot! It was EASY to make, clean and 21 Day Fix Approved, of course! My Healthy Ranch Skillet did not disappoint in regard to time, taste and clean up!

Ingredients

  • 2 tsp olive oil
  • 1 pound thin sliced chicken breasts, cut into bite sized pieces
  • 1/2 red onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 large zucchini, chopped
  • 1/2 can black beans, drained and rinsed
  • 1/2 cup instant brown rice (uncooked) OR 1/4 cup quinoa, rinsed (uncooked)
  • 1 can fire roasted diced tomatoes, undrained
  • 1/2 cup low sodium chicken broth
  • 1 cup cheddar cheese, shredded
  • Fresh cilantro, for garnish
  • ranch seasoning
  • 1 tsp Dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried minced onions
  • 1 T parsley
  • 1/4 tsp black pepper
  • 1/2 tsp sea salt

Instructions

  1. In a 12″ skillet, heat oil on medium high. Add chicken, onions and ranch seasoning blend. Saute and stir often for 2 minutes.
  2. Stir in bell peppers, zucchini, beans, tomatoes, rice and chicken broth. Bring to a boil, then cover. Simmer on low for 5 minutes or until chicken is no longer pink in the center and rice is tender.

You can find complete recipes of this Healthy Ranch Chicken Skillet in fitmomangelad.com

Categories
HEALTHY

Pasta, Bell Peppers, and Asparagus in a Creamy Sun-Dried Tomato Sauce

Penne Pasta, Bell Peppers, and Asparagus in a Creamy Sun-Dried Tomato Sauce, with basil and crushed red pepper. This Italian-style pasta dinner is easy to make, full of flavor and just pure comfort food. It’s so easy to make – perfect for busy week nights!
What I personally love about this dish is that it’s a great way to use asparagus differently than just as a good old side dish. In this recipe, asparagus and bell peppers are seared in the skillet and then mixed in with the creamy sauce, spices, and pasta. The vegetables taste so good with all the spices, pasta, and the flavorful creamy sauce in this dish! It’s really a winner!

Ingredients

  • 4 cloves of garlic, minced
  • 1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes
  • 2 tablespoons oil from the sun-dried tomatoes jar (or vegetable oil)
  • 7-10 sprigs of asparagus
  • 1 red bell pepper, cleaned and thinly sliced
  • 1 yellow bell pepper, cleaned and thinly sliced
  • 8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)
  • 1 cup half and half
  • 1 cup grated Parmesan cheese
  • 1 tablespoon basil (if using dry basil), if using fresh basil you can add more
  • 1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
  • 1/2 cup reserved cooked pasta water (or more)
  • salt, to taste

Instructions

  1. Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
  2. In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar – see note above) for 1 minute until garlic is fragrant. Add the rest of vegetables (asparagus, each sprig cut into 3 slices, and thinly sliced bell peppers), sprinkle with a small amount of salt, and cook on medium heat for 2-3 minutes until they soften just a little (you still want them to have a bit of crunch).
  3. Bring a large pan with water to boil and cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).

You can find complete recipes of this Pasta, Bell Peppers, and Asparagus in a Creamy Sun-Dried Tomato Sauce in juliasalbum.com

Categories
HEALTHY

EASY FAJITA CHICKEN BAKE RECIPE

This quick and easy dinner is perfect for busy week nights! It only takes a few ingredients and a couple of steps to make the easy fajita chicken bake recipe.
I really love crock pot recipes {and I share a lot of easy crock pot recipes here!} but sometimes I want a recipe with a little more texture to it. BUT I still want it to be just as easy. You might say – HA! You can’t have your cake and eat it too, but in this case I can… well at least have my chicken and eat it too!
This recipe takes about as much effort to prep as a crock pot meal would but instead of slow cooking all day, you just pop this quick and easy dinner in the oven for about 45 minutes and you are greeted with tender juicy chicken. Perfectly roasted peppers that are tender but with a slight crunch. Oh and the crispy cheese topping. Of course you couldn’t forget that!
Making it is super easy like I said.  There is a small amount of prep in trimming the chicken and chopping the peppers and onions but if you know you will be in a time crunch you have two good options: 1. Prep the chicken and veggies the night before or 2. Pick up some pre cut fajita veggies at the store.  Most stores seem to carry some sort of fajita mix in the produce section, usually near the salad mix.  As a last resort you could pick up a bag on the frozen aisle but they won’t have the amazing texture fresh will.

INGREDIENTS

  • 3-4 Boneless skinless chicken breasts
  • 1-2 tsp Taco seasoning
  • 2 Bell peppers in assorted colors, deseeded and thinly sliced
  • 1 Red onion, peeled and thinly sliced
  • 1-2 Tbsp Oilve oil
  • ½ Cup Shredded Cheddar or Mexican Blend Cheese

INSTRUCTIONS

  1. Trim the chicken breasts then lay them in a single layer in a glass baking dish.
  2. Sprinkle the taco seasoning over the top of the chicken breast to taste.
  3. Lay your thinly sliced onions and peppers on top of the chicken breast, spread out evenly over the top.
  4. Drizzle the olive oil over the peppers and onions.

You can find complete recipes of this EASY FAJITA CHICKEN BAKE RECIPE in thepinningmama.com

Categories
HEALTHY

California Quinoa Salad

California Quinoa Salad – a Whole Foods Market copycat recipe, full of delicious ingredients and super good for you. Simply Delish!
So here I am with another salad recipe again and you might be wondering what’s wrong with me. Where are all the baked goods and desserts? But bear with me here and hear me out. This salad is fabulous! It’s Ah-Mazing!!! It’s out of this world, it’s that good!
And being on my forever quest to get my husband to eat more quinoa, I thought this salad was very appropriate for our dinner tonight. To him, just the thought of quinoa puts him off and would rather not eat a thing. So, as usual, I try and find creative and delicious ways to hide/camouflage quinoa in salads, casseroles, or whatever.
But sometimes I’m not too successful in hiding the quinoa and as he was putzing around the kitchen tonight and saw me cooking quinoa, I saw his face change and the color in his face fade away. And with a very disappointed face he mumbled “I know I said I wanted to eat healthier food, but I meant eat one sausage instead of 2.” And off to his man cave he disappeared.

ingredients
For salad

  • ½ cup dry quinoa
  • 1 cup water, to cook quinoa
  • 1 large mango, chopped in small pieces
  • ¼ small red onion, chopped
  • ½ red bell pepper, chopped
  • ¾ cup unsweetened shredded coconut
  • ¾ cup almond slices or slivers, toasted if preferred
  • 1 cup raisins
  • 1 cup frozen shelled edamame, thawed
  • ¼ cup chopped cilantro, or parsley if you don’t like cilantro

For dressing

  • juice from 2 limes
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp olive oil
  • salt and pepper to taste

instructions

  1. Cook the quinoa according to package instructions. Let cool.
  2. Whisk all the dressing ingredients together in a small bowl.

You can find complete recipes of this California Quinoa Salad in jocooks.com

Categories
HEALTHY

Chicken Fajita Quesadillas

Chicken Fajita Quesadillas – sautéed onions, red and green peppers, perfectly seasoned chicken breast, melted cheese, between two tortillas. Simply yummy.
Ah Tex-Mex! I love Tex-Mex flavors.
Especially when it’s in the form of a quesadilla. There’s this restaurant right next to where I work and whenever we go there for lunch I always order quesadillas. I just think you can’t go wrong with quesadillas. It’s like a sandwich but better. But I also love to make quesadillas at home sometimes on weekends, because they’re so easy to make and hubs simply loves loves quesadillas. Actually he loves anything that’s between two pieces of tortillas or bread. He’s a simple man to please.
I, for one, love anything with melted cheese on it. I don’t care what, just put some cheese on it and melt it and I will eat it.
But these quesadillas are like this. Sauteed onions and green and red peppers, chicken breast, plus some or lots of Tex-Mex seasoning, topped with loads of Tex-Mex cheese, place these yummies in between a couple tortillas and you’ve got L.O.V.E. It’s as simple as that, my friends, my webbie peeps.
Can I just say that we inhaled these quesadillas! Hubs could barely wait for me to finish the pictures, because he was trying his hardest with his Vulcan mind meld to will me to feed him. Well you can’t blame the guy. When he’s hungry, he’s hungry. And when it’s something he loves, well you better stay out of his way. Nothing goes between him and his quesadillas! Well maybe except the dog, but that’s a story for another time.

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp fajita mix
  • 3 chicken breasts, boneless and skinless
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 onions
  • 1 cup Tex Mex cheese (or cheddar cheese)
  • salsa
  • sour cream
  • 8 tortillas
  • 2 tbsp butter

Instructions

  1. Clean and chop up the onion into long strips. Slice the peppers into long strips. Clean and slice the chicken breasts into long strips and place in a bowl.
  2. Add a tbsp of the fajita mix to the chicken breast and mix well.
  3. In a large skillet, heat 1 tbsp of the olive oil and add the chicken to it. Cook the chicken for 5 to 10 minutes until it’s fully cooked and no longer pink, and it’s slightly charred, but not burned.

You can find complete recipes of this Chicken Fajita Quesadillas in jocooks.com