Healthy smoothie

Orange-Banana Smoothie

Made: November 8, 2013

Ingredients
- 1 cup orange juice
- 1 small, ripe banana
- 1/4 cup instant non-fat milk powder
- 1/3 cup ice cubes
- 1/4 cup club soda

Directions
- In blender, process orange juice, banana, milk powder and ice cubes until mixture is thick and ice cubes are crushed
- Add club soda, stir and serve immediately

At work, I joined an 8-week program called "Lose and Win" where we learn about making healthier choices and creating a healthier lifestyle for the longrun. For this week, my group was picked to pick a recipe to make. So I got the smoothie. We had to post the nutrition facts as we're learning how to count calories and balance our energy levels. So this makes 2 servings of 130 calories each. But it tasted pretty good, although the banana really packs a flavor punch.

(Recipe used: unitedheathcare.com)

Chocolate-y Pumpkin-y Muffin-y, oh my!

Pumpkin Chip Muffins

Made: October 27, 2013

Ingredients:
- 4 eggs
- 2 cups sugar
- 1 15oz can solid-pack pumpkin
- 1 1/2 cups canola oil
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups (12oz) semi-sweet chocolate chips

Directions:
- Preheat oven to 400 F
- In a large bowl, beat eggs, sugar, pumpkin and oil until smooth
- Combine the flour, baking soda, baking powder, cinnamon and salt
- Gradually add the flour mixture to the pumpkin mixture, mixing well
- Fold in chocolate chips
- Fill greased or lined muffin pans 3/4 full
- Bake for 15-18 minutes or until a toothpick inserted neat the center comes out clean
- Cook in pan for 10 minutes before removing to wire rack

One of the few things I like about fall ... all the new pumpkin recipes come out! These are very yummy and mine came out super moist. These could be just as delish without the chocolate chips, but either way I'm pleased!

(Recipe used: Taste of Home)

Asian Rice

Fried Rice

Made: July 14, 2013

Ingredients
- 3 cups cooked white rice
- 3 tablespoons sesame oil
- 1 cup frozen peas (thawed)
- 1 small onion, chopped
- 1 teaspoon minced garlic
- 2 eggs, slightly beaten
- 1/4 cup soy sauce

Directions
- On medium high heat, heat the oil in a large skillet (or wok)
- Add the peas, onion and garlic
- Stir fry until tender
- Lower the heat to medium low and push the mixture off to one side
- Pour your eggs on the other side and stir fry until scrambled
- Add the rice and the soy sauce
- Blend together
- Stir fry until thoroughly heated

I thought 3 tablespoons was a lot of the sesame oil, but it complemented the soy sauce just right. I always have trouble with the eggs as they always run into whatever else I'm cooking in the pan, but overall it came out nice. I'll have to tweak it to see how I could get the rice drier and not so mushy though.

(Recipe used: found on facebook)

Deviled Eggs How To

Traditional Deviled Eggs

Made: March 4, 2013

Ingredients
- 6 hard boiled eggs
- 3 tablespoons mayonnaise

- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard
- 2 teaspoon lemon juice or vinegar
- 1/3 teaspoon pepper
- 1/2 teaspoon salt

My Fool-Proof way to make Hard Boiled Eggs
- Place eggs into pot
- Fill with cold tap water until eggs are under water (about an inch over eggs)
- Bring to boil
- Once the water is at a rapid boil, begin the timer; 9 minutes
- After the 9 minutes is up, place pot (with eggs and water) in sink
- Run cold tap water into pot and eggs until water is cool

Directions
- Slice your eggs vertically (long sided)
- Remove yolks into a medium-sized bowl for your filling, place your egg whites in carry case/plate
- Mix together the egg yolks, mayonnaise, mustard, lemon juice, Worcestershire sauce, salt and pepper until blended and smooth
- Fill the centers of the eggs with your filling

I'm not fancy, I don't pipe my filling in. I just spoon it and move on. You may adjust the recipe to make more than 12 deviled eggs or to adjust the filling according to your taste. If you want more bite, mustard (you can also use Dijon). If you're more for mild, mayo is for you. There are other variations and fancier versions of Deviled Eggs, but we usually just go for the traditional route.

Baked Asparagus

Parmesan Roasted Asparagus with Cod Cake

Made: March 1, 2013

Ingredients
- 1 pound fresh asparagus, trimmed
- 3 tablespoons olive oil
- 1/3 cup shredded Parmesan Cheese
- 1 teaspoon lemon-pepper seasoning
- 1/4 teaspoon salt

Directions
- Place asparagus in an un-greased baking pan
- Drizzle with oil, toss to coat
- Sprinkle with cheese, lemon pepper and salt
- Bake at 400 F for 20-25 minutes or until tender, stirring occasionally

I didn't make the Cod Cake; we bought them from our local church. But I baked mine along with the asparagus (about 5 per person, so 15 stalks altogether) for 25 minutes at 400 F. I put Old Bay and some butter on top of my cake. Asparagus were cooked as to the recipe recommendations. Everything came out yummy :)

(Recipe used: Taste of Home Quick Cooking Annual Recipes 2013)

Soup & Veggies

Minestrone Soup

Made: January 3, 2013

Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Kosher salt and freshly ground pepper
- 1 28-ounce can no-salt-added diced tomatoes
- 1 14-ounce can crushed tomatoes
- 6 cups low-sodium chicken broth
- 1 15-ounce can low-sodium kidney beans, drained and rinsed
- 1 cup elbow pasta
- 1/3 cup finely grated Parmesan cheese

Directions
Heat the olive oil in a large pot over medium-high heat
Add the onion and cook until translucent, about 4 minutes
Add the garlic and cook 30 seconds
Add the celery and carrot and cook until they begin to soften, about 5 minutes
Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes
Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil
Reduce the heat to medium low and simmer 10 minutes
Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes
Ladle into bowls and top with the Parmesan

I used black beans instead of kidney beans. The noodles sucked up a lot of the broth, so I might have to add more later on. But overall, I really enjoyed this!

(Recipe used: Food Network)

Fishy Salad

German Herring Salad

Made: January 1, 2013

Ingredients
- 1 jar (16oz) herring in wine sauce, drained
- 1/2 cup sour cream
- 3 or 4 dill pickles, sliced (optional)

Directions
- Cut herring into bite-sized pieces
- Stir in sour cream (add more if needed)
- Add in the dill pickle slices
- Mix ingredients together until well coated
- Server immediate or refrigerate until needed

Being German, I love the tradition of eating a piece of herring at midnight. However, I had some Herring Salad in Epcot-Germany at Disney World and have been craving a good recipe since. This is just perfect! I used about 10oz of herring (we had a 12oz jar and had a couple of pieces at midnight) and only 1 pickle (the size was the size of a single serve pickle from the deli) cut up into pieces. I also used only about 1/3 cup of Sour cream since I didn't use 16 oz.

(Recipe used: German dishes made easy)

Luck from the South

South Georgia Caviar

Made: December 31, 2012

Ingredients
- 2 cans (15oz) black-eyed peas, rinsed and drained
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5oz) spicy diced tomatoes
- 2 cups chopped red bell pepper
- 1/2 cup chopped jalapeno pepper
- 1/2 cup chopped yellow onion
- 1 bottle (8oz) Italian dressing
- 1 jar (4oz) chopped pimientos, drained
- Tortilla chips or crackers for dipping

Directions
- In a large serving bowl, mix together the black-eyed peas, corn, tomatoes, bell pepper, jalapeno pepper, onion, Italian dressing and pimientos
- Cover and refridgerate for at least 2 hours or overnight to let the flavors come out
- Serve with tortilla chips or crackers for dipping

I didn't quite make this to the recipe; but I used it as inspiration to make my own little salad suited for my likes and to try something new for the New Year; since it's heard that black-eyed peas bring luck for the new year.

Ingreidents
- 1 can black-eyed peas, rinsed and drained
- 1 can corn kernels, drained
- 1 can stewed tomatoes - Italian recipe
- Salt & Pepper

Directions
- In a large skillet, mix together the black-eyed peas, corn and stewed tomatoes
- Season with salt & pepper
- Heat throughout over medium-high heat until the stewed tomatoes have softened
- Chill for 4 hours
- Serve with chips or crackers

 I think it came out quite nice and flavorful. I used stewed tomatoes because it's said to bring wealth for the new year if eaten with black-eyed peas and the corn represents gold for wealth. I hope it brings you lots of health and wealth for the new year as well!

(Recipe used: Paula Deen's Southern Cooking Bible)

Cheesy Crescents

Ham & cheese turnovers

Made: January 22, 2012

Ingredients:
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 8 thin slices cooked ham (8 oz)
- 4 thin slices Cheddar cheese (4 oz), each cut into 4 strips

Directions:
- Heat oven to 350 F
- Separate dough into 8 triangles
- Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham
- Fold in edges of ham to match shape of dough triangle
- Roll up each crescent, ending at tip of triangle
- Place with tips down on un-greased cookie sheet
- Bake 15 to 19 minutes or until golden brown
- Immediately remove from cookie sheet; serve warm

I did mine slightly different as I loooooooooooove cheese. I used a whole piece instead of cutting them in half. The extra cheese made it so gooey with the ham. YUM!

(Recipe from: Pillsbury)

Crabby chips

Baked potato chips

Made: January 22, 2012

Ingredients:

- 4 medium baking potatoes
- 3-4 tablespoons olive oil or canola oil
- 1 1/2 teaspoons Creoloe or Cajun seasonings, or use your favorite spice mix

Directions:
- Heat oven to 400 F
- Peel potatoes, if desired, then slice into think slices
- Drizzle a little olive oil over the botom of a large, shallow baking pan - spread the oil to coat the bottom
- Dry potatoes and toss in a bowl with 2-3 tablespoons of olive oil
- Toss the potatoes with the seasoning, coating thoroughly.
- Spread potatoes evenly in pan
- Bake for 12 minutes
- Turn the potatoes and continue baking for another 10 minutes
- Repeat for desired crispy texture

My favorite spice mixture is Old Bay. :) They came out ok, not perfect. But practice makes perfect right? :)

(Recipe from: all recipes)

Salty Birthday

Parmesan & Garlic Potato chips

Made: August 16, 2011

Ingredients

- Oil (for frying)
- 3 Potatoes
- 2 tablespoons grated parmesan
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chopped parsley leaves
- 1/4 teaspoon ground black pepper

Directions

- In a deep dryer filled halfway with oil, heat the oil to 350 F
- Slice potatoes using a mandolin into thin slices
- In a bowl, mix together the cheese, garlic powder, parsley & black pepper.
- Add a small amount of the sliced potatoes at a time into the oil.
- Fry until they are golden brown (2 minutes)
- Drain the chips on a paper towel lined plate.
- Once drained immediately add the Parmesan mixture.

Cathy isn't one for sweets; so for her birthday I attempted a salty treat for her instead :)

I didn't really follow the exact measurements for the cheese mixture. I went by taste to see if it's overpowering but enough to cover the amount of chips I wanted to make. I also didn't feel like digging out the fryer; so I used a frying pan with a thin layer of oil. My first batch was extremely soggy, but the taste was good; so I knew I had the coating down. (I also added a dash of garlic salt). I'm not 100% pleased with these ... so I do plan to try again. But the 2nd time will be with a different kind of equipment that requires minimum oil. So we'll see :D

(Recipe from: Food Network)

All mixed up soups

"Kimmi's Chicken Tortilla Soup"

Made: January 17, 2011

I mixed up two recipes; so I'll post both and you can make it how you see fit :)

"Chicken Tortilla Soup"

Ingredients:

-  1 pound skinless chicken breasts
- 1 medium onion, finely chopped (1/2 cup)
- 1 can (10 oz) diced tomatoes with green chiles, undrained
- 1 can (10 oz) Old El Paso® mild enchilada sauce
- 1 can (4.5 oz) Old El Paso® chopped green chiles
- 1 3/4 cups Progresso® chicken broth (from 32-oz carton)
- 1 cup Green Giant® Valley Fresh Steamers™ Extra Sweet Niblets® frozen corn (from 12-oz bag), thawed
- 3 teaspoons dried minced garlic
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 4 soft corn tortillas (5 to 6 inch), cut into 1-inch strips

Directions:

- Spray 3 1/2- to 4-quart slow cooker with cooking spray.
- Place chicken in slow cooker.
- Add all remaining ingredients.
- Cover; cook on low heat setting 6 to 7 hours.
- Remove chicken; shred with 2 forks.
- Return to slow cooker; stir well to blend

 "Slow Cooker Chicken Tortilla Soup"

Ingredients:

- 6 boneless skinless chicken thighs (1 1/4 lb)
- 1 medium onion, chopped (1/2 cup)
- 3 (6-inch) corn tortillas, cut into 1-inch pieces
- 1 1/2 cups Green Giant® Niblets® frozen whole kernel corn, thawed
- 1 can (15 oz) chick peas or garbanzo beans, drained, rinsed
- 1 can (4.5 oz) Old El Paso® chopped green chiles
- 3/4 cup salsa verde
- 2 cans (14 oz each) chicken broth
- 1 teaspoon dried oregano leaves
- 1 teaspoon ground cumin
- 1/2 teaspoon ground red pepper (cayenne)
- 2 tomatoes, seeded, chopped
- Chopped fresh cilantro leaves, if desired

Directions:

- In 3- to 4-quart slow cooker, mix all ingredients except tomatoes and cilantro.
- Cover; cook on Low heat setting 5 to 7 hours or until juice of chicken is clear when center of thickest part is cut
- Stir to break up chicken thighs.
- Stir in tomatoes before serving.
- Garnish with cilantro. 

"Kimmi's Chicken Tortilla Soup"

Ingredients:

- 2 boneless skinless chicken breasts
- 1/4 cup of chopped onion (I used a red onion since we still had one)
- 1 can (10oz) diced tomatoes with green chiles, undrained
- 1 can (10oz) El Paso® mild enchilada sauce
- 1 3/4 cups of chicken brot
- 1 bag (8oz) frozen whole corn
- 1 can black beans; drained & rinsed
- 2 tablespoons salsa verde
- 1 teaspoon ground red pepper (cayenne)
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 large round soft tortilla cut into roughly 1 inch squares

Directions:

- Put everything into the slow cooker
- Use low heat for 5-7 hours (I cooked it roughly 6 hours)
- Mix throughout the cooking time
- Pull out chicken and shred with fork (I did this around hour 5)
- Top with strips of tortilla and cheese

:) I love this soup. It has awesome flavor, nice texture .. but it's not too overly spicy and hot, but does has some kick to it.

Super Bowl Munchies

Pizza in Crescents

Ingredients: 
- Crescent roll dough
- Pizza sauce
- Shredded mozzarella cheese
- Favorite Pizza toppings

Directions:

- Preheat oven to 375°F
- Separate the crescent pieces
- Put pizza sauce on one part of the piece
- Add toppings and cheese
- Fold over and around to make a cute little pouch

** I used Olives for myself, Pepperonis for Rob & Mom just wanted cheese. I had olives ontop of mine so I knew which ones were which :)

My kisses taste like tacos

Ingredients:

- Tortilla shells/taco shells
- Shredded Cheddar cheese or "Taco" cheese
- Lettuce
- Tomatoes
- Sour Cream
- 1lb ground beef
- Taco Seasoning packet

Directions:

- Cook meat until no longer pink; drain
- Add 1 cup water & taco seasoning; cook according to the packet.
- Dice up tomatoes and lettuce
- Make tacos however you  please!

** I had olives on mine. :) (Yea, I love olives <3)

Meatball sliders

 Ingredients:

- 5 Tbsp. canola oil, divided
- 1/2 cup each red bell pepper and red onion,fine dice
- 1 Tbsp. each fresh basil and flat leaf Italian parsley, minced
- 1 tsp. each minced garlic, kosher salt and red chili flakes
- 2 tsp. fresh cracked black pepper
- 25 RITZ Crackers, crushed (about 1 cup)
- 1 1/2 Tbsp. milk
- 1 pound ground beef 80/20
- 1 egg
- 48 RITZ Crackers
- Roasted Red Bell Pepper Aioli
- 12 KRAFT Deli Fresh Provolone Cheese Slices, quartered 

Directions:

Red Bell Pepper Aioli
- IN the bowl of a food processor fitted with steel blade, process 1/2 cup KRAFT Real Mayo Mayonnaise, 1/3 cup chopped roasted red bell pepper and 1 clove garlic, peeled and smashed until thoroughly combined.
- Refrigerate 1 hour.

Meatballs
- In a large nonstick skillet over medium-high heat, heat 2 Tbsp. oil. Add red bell peppers and the red onion. Sauté 4-5 minutes.
- Add the garlic and red chili flakes and cook 1 minute, stirring occasionally. Add the basil, parsley, salt and pepper, stir to combine. Cool.
- Mix cracker crumbs and the milk, set aside.
- In a large bowl, combine the ground beef and the egg. Add the vegetables and the crumb mixture; mix well.
- Form into 1” meatballs. Cover with plastic wrap and press to flatten slightly.
- Heat the remaining oil in same skillet over medium-high heat. Add meatballs in batches and cook until done, turning occasionally. Remove to a paper towel-lined plate.
- Preheat oven to 350°F. Place 48 RITZ on foil-lined baking sheet. Top each with 1 meatball, 1/2 tsp. Roasted Red Bell Pepper Aioli and a piece of cheese. Bake 3-4 minutes or until cheese melts.
- Serve immediately.

**I didn't know I had to make the aioli ahead of time, so I opted it out. Next time, I'm definitely going to try it!

I hope you guys had a yummy spread while you were watching the Super Bowl! (Congrats Packers) <3