Taco Pizza

Super easy to make and it’s kid friendly. Your kids will have fun making this recipe! You can also chang the toppings to whatever you prefer.
Ingredients:

2 tubes (8 oz each) refrigerated crescent rolls

1 package (8 oz) cream cheese, softened

1 cup (8 oz) sour cream

1 pound ground beef or ground turkey

1 envelope taco seasoning mix or 2 Tbsp homemade taco seasoning

1 medium tomato, chopped

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1 cup shredded lettuce
Directions:

Preheat the oven to 375° and pull out a large cookie sheet.

Unroll the crescent roll dough and lay out in the ungreased cookie sheet. Pinch the perforations together to seal. Don’t worry about it being perfect; you just don’t want any big gaps.

Bake at 375 for 8-10 minutes or until light golden brown and cool.

Beat together the softened cream cheese and sour cream until it’s easy to spread.
Spread over the cooled crust.
Chill in the refrigerator for 10-20 minutes, while you’re working on the next step.

Brown the ground beef in a skillet and drain any grease. Stir in the taco seasoning and water (according to the package directions on the taco seasoning packet.)

Simmer for 5 minutes, stirring occasionally.
Pull the cream cheese/crescent roll crust out of the refrigerator and sprinkle evenly with the ground beef.
Next, sprinkle with the lettuce and tomatoes…

… and finally add the cheese.

Cut into slices.

You can eat it with your hands. Because it is Taco Pizza after all!

Chicken Enchiladas

Ingredients:

For the chicken:

1 tsp vegetable oil
8.5 oz (2 breast halves) cooked shredded chicken breast

1 cup diced onion

2 large clove garlic, minced

1/4 cup cilantro

kosher salt

1 tsp cumin

1/2 tsp dried oregano

1 tsp chipotle chili powder

1/3 cup chicken broth

1/2 cup tomato sauce

1 can enchiladas sauce
For the enchilada:

8 (7-inch) low-carb whole wheat flour tortillas (la tortilla factory )
1 cup shredded low fat Mexican cheese

non-stick cooking spray

2 tbsp chopped scallions or cilantro for topping
Directions:

Preheat oven to 400 degrees.

Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it. Pore enchilada sauce on top.

Place on baking dish seam side down, top with sauce.

Then top with cheese.

Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. 

Lentil Soup

Gosh I love lentil soup!!! Like I can eat it at least twice a week. So this is one of the recipes i put together when I was low on groceries. I also recommend chopping the veggies before hand if you have the time. 

Ingredients:

3 tablespoons olive oil

1 large red onion, diced

4 stalks celery, diced

1 large carrot or two medium size carrots, diced

5 cloves garlic, minced

2 (14oz) cans of diced Tomatoes

1 cup brown lentils, 

1 tablespoon of any herb seasoning of your choice

salt & pepper to taste 

6 cups vegetable broth

2-3 sprigs thyme, to be removed at the end

1 cup kale, or spinach your choice 

Juice of two limes, about 2 tablespoons, squeezed over

Directions:

In a large, deep pot over medium high heat, add half the olive oil (1.5 tablespoons) to heat.

Add the onions, celery, carrot and minced garlic. Stir together and allow to sweat for about 8 minutes, to soften and release natural juices from the veggies.

Add in the tomatoes, brown lentils, herb seasoning and salt and pepper. Stir together.

Pour in the vegetable broth, and add the thyme and stir again.

Bring to a boil, and then to a simmer for 30 minutes, until lentils are fully cooked.

Add in kale and lime juice and stir to combine.

Remove the thyme. Scoop out two cups of soup (with liquid) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!

Press the soup setting or blend until fully blended out. Pour back into soup pot and mix the soup together one more time to combine everything.

Serve the soup and top with your favourite toppings and enjoy!​

Slow Cooker Italian Turkey Zucchini Meatballs

Adding zucchini to meatballs is one of the best ways to have the juiciest meatballs. You can cook these meatballs directly in the slow cooker.

Ingredients:

Meatballs:

1 medium zucchini 

1 1/4 lbs 93% Lean Ground Turkey

1/4 cup seasoned whole wheat bread crumbs

1/4 cup grated pecorino Romano cheese

1/4 chopped fresh parsley

1 large egg, beaten

1 large garlic clove, crushed

1 tsp kosher salt 

ground pepper

Sauce:

1 tsp olive oil

4 garlic cloves, chopped 

1 (28 oz) can crushed tomatoes 

2 tbsp grated pecorino Romano cheese

1 bay leaf

Black pepper
Directions:

For the meatballs: using papel towels, squeeze all the excess water from the zucchini. Put the Zucchini in a large bowl and add the turkey, bread crumbs, Romano, parsley, garlic, egg, salt and pepper to taste. Mix well. Gently form 24 meatballs and set aside.

For the sauce: in a small skillet, heat the olive oil over medium heat. Add the garlic and cook stirring until golden brown, about 1 1/2 minutes. Transfer to the slow cooker and add the tomatoes, Romano, bay leaf, and pepper to taste. Slowly drop the meatballs into the sauce so they are all in a single layer in the bottom of the slow cooker.

Cover and cook on low for 4 to 5 hours, until the meatballs are tender and cook d through. To serve, discard the bay leaf and sprinkle some more pecorino Romano cheese on top.

Per serving: 4 meatballs plus 2/3 cup sauce 249 calories. Not including the whole Wheat pasta which is 210 calories per serving.

Skinny Turkey Meatloaf

Ingredients:
1/4 cup plus 2 tbsp ketchup 

2 tsp worcestershire sauce

1/2 small onion, minced

1 tsp olive oil

1.3 lb 99% lean ground turkey

1/2 cup seasoned breadcrumbs (I use 4c Whole Wheat)

1 egg

1 tsp oregano

salt to taste
Directions:

Preheat the oven to 350°. In a small bowl combine 2 tbsp ketchup with worcestershire sauce.
Saute olive oil and onion on low until translucent, remove from heat.

In a medium bowl mix turkey, onion, breadcrumbs, egg, 1/4 cup ketchup, salt and marjoram. Place mixture into a loaf pan or shape into a loaf and place on a baking pan. Spoon sauce on top.
Bake uncovered for 55-60 minutes, remove from oven and let it sit for 5 minutes before slicing.

Enjoy!

Simply Easy Banana Bread

Banana bread is just one of the things I bake often because my kids love it as a snack with a cup of milk or hey eat it for breakfast. Once the bananas start to brown no one likes to eat it but I do not like to waste it. I make banana bread in my house at least once a week. Today I made double batch but if you only want to make one batch just follow this recipe.

Ingredients: 

Cream together:

1 stick of butter

1 cup of sugar

Stir in:

2 eggs beaten

3 mashed bananas

Slowly mix in:

1/2 teaspoon of salt

1 teaspoon of baking soda

1 1/4 cup of flour

Directions:

Pour in to greased loaf pan and bake at 350 degrees for 40 to 50 minutes.

She likes to help!😊

Flaky Buttery Biscuits

These biscuits are easy to make and it doesn’t take much time.

Ingredients:
1 stick of butter

2 cups all purpose flour

3 teaspoons baking powder

2 teaspoons sugar

½ teaspoon salt

¾ cup milk
Directions:

Preheat your oven to 450 degrees.

First, measure out the flour into a mixing bowl.
Then add the baking powder.

Add the sugar.

Add the salt.

Mix all the ingredients together, and then add the stick of butter. And I mean real butter- lovingly provided by happy dairy cows. (No margarine please – this is country cooking, and around here, margarine is just stiff vegetable oil in stick form.)

Using a pastry blender, cut up the butter into the dry ingredients. If you don’t have a pastry blender, you can use a fork, or 2 butter knives.

Keep cutting the butter until you don’t have any pieces bigger than a small pea.

Next, pour in all the milk.

Using a fork, stir the mixture until all of the dry ingredients are absorbed by the milk. Don’t overdue the stirring – when all the dry stuff is gone, you’re done.

Next, sprinkle some flour out on your table or counter. Put the dough on the floured surface.

Then knead the dough 5 or 6 times. To knead, fold it in half, press it down, and turn the dough a quarter turn. Then fold again, press down and turn. Do this 5 or 6 times.

This is how the flaky layers are formed. When you’re done with the kneading, flatten the dough out with your hands into a uniform thickness of about ½ inch.

Now for the fun part: using a biscuit cutter, or a drinking glass, cut the biscuits out of the dough. If your cutter is sticking to the dough, dip it in some flour in between each cutting. Carefully place the biscuits on a metal cookie sheet.

Take the remaining dough, and form it into a ball, knead it a couple times, flatten it out, and cut more biscuits.

Underneath all those refrigerator magnets, is the secret: the fridge. Put the pan in the fridge for 10 minutes, before you put it in the oven. Don’t know the technicalities of why this works, but it does. After 10 minutes, take the pan out of the fridge and put it in the oven. Bake for 12-14 minutes or until a beautiful golden brown. Remove the pan from the oven, and immediately remove the biscuits from the pan.

And serve! Here it is

Slow cooker braised cubed steak

This recipe is flavorful and budget friendly. Doesn’t take long to prep.

INGREDIENTS:

8 pieces cubed steak (28 oz)
1 3/4 teaspoons adobo seasoning or garlic salt

black pepper, to taste

1 (8 oz) can tomato sauce

1 cup water

1 small red bell pepper, sliced 1/4-inch thin strips

1/2 medium onion, sliced into 1/4-inch thin strips

1/3 cup green pitted olives plus 2 tablespoons of brine
DIRECTIONS:
Season beef with adobo or garlic salt, and black pepper to taste.

Place into the slow cooker, top with onions and peppers, pour tomato sauce and water over everything and add the olives along with some of the brine (liquid from the jar). Cook 8 hours on low. 

I served this with brown rice and avocado.

Cheesecake Cookies!

Ingredients:
8 oz cream cheese (room temperature)

½ cup butter (room temperature)

1¼ cup granulated sugar

2 eggs

1 teaspoon vanilla extract

2½ cups flour

2 teaspoons baking powder

½ teaspoon salt

Powdered Sugar
Directions:

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.

Beat cream cheese and butter together until fluffy and smooth; 1-2 minutes. Add sugar to the butter mixture and beat until fully incorporated and fluffy; 1-2 minutes. Beat in the eggs and vanilla; 1 minute.

In a separate, medium-sized bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture and stir just until incorporated. Do not over-mix.

Drop by rounded tablespoons onto the prepared baking sheets.

Bake at 350 degrees for 10-11 minutes. Cookies should be light in color, not browned, and just starting to brown on the bottom. *Length of baking time may vary from oven to oven.

Cool cookies on the baking rack for a few minutes before transferring to a wire rack to cool completely.

If desired, sprinkle with powdered sugar or dip in chocolate once cooled. 

Enjoy!

Funfetti Cake

Baking is my stress reliever. It’s been awhile since I baked a cake. My kids love funfetti cake so here is a great recipe for any occasion.

INGREDIENTS

2 1/4 cups cake flour
1 Tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups buttermilk

4 egg whites

1 1/2 cups sugar

2 teaspoons lemon zest

1 stick butter, room temperature

1 teaspoon lemon extract

3/4 cup rainbow sprinkles
INSTRUCTIONS
Sift together cake four, baking powder, and salt. Whisk together buttermilk and egg whites.

Put the sugar and lemon zest in the bowl of the mixer and rub it together with your fingers. Dorie says to do this, so I do. Add the butter and cream together until creamy, 3 minutes. Add the lemon extract. Add ⅓ of the flour mixture. Add ½ of the buttermilk mixture. Repeat until all of the ingredients are added. Add the sprinkles and fold until combined.

Pour batter into 8 or 9-inch pans that have been sprayed with cooking spray with flour. Bake at 350 degree for 30 to 35 minutes. Cool in pans for 10 minutes, then turn out and cool completely.

Ice with frosting of your choice.