June 30, 2010

Cranberry Oatmeal, Chocolate Chip Cookies

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Thanks, again, All Recipes!
It’s another rainy day here in Texas and to honor the much needed precipitation, the kids and I are making a batch of ooey gooey chocolaty, cranberry-ish, oatmeal-ish goodness!
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups quick cooking oats
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup dried cranberries
  1. Beat butter, sugars, eggs and vanilla for 5 minutes. In another bowl, combine oats, flour, baking soda, baking powder, and salt. Add to butter mixture 1 cup at a time.
  2. Mix in raisins and dried cranberries.
  3. Drop by spoonfuls onto greased cookie sheets and bake for 12-14 minutes at 350 degrees F (175 degrees C). These freeze very well. Enjoy!!

June 28, 2010

Ranch Chicken Salad

Ranch Chicken Salad
Adapted from All Recipes
  • 12 chicken tenders
  • 3/4 cup steak sauce
  • 1 cucumber, sliced in half lengthwise, seeds spooned out, then sliced again into bite sized chunks
  • 1 lb. (16 oz.) mini bowtie pasta
  • 2 teaspoons chicken bouillon
  • 3 avocados, split, pitted and diced
  • 1 cup cherry tomatoes, halved
  • 1 packet Ranch Dip mix (you’ll only use 1 1/2 cups of the dip)
    • 2 cups sour cream


Marinate chicken in steak sauce for at least 30  minutes.  The longer the better, up to a day.

1.  In a large bowl, mix Ranch packet with sour cream.  To about 1 1/2 cups of the dip, add sliced tomatoes & cucumber; set aside.
2.  Grill chicken until no longer pink and the juices run clear. Remove from grill, and chop into bite-size pieces.
3.  Add bouillon to a large pot of boiling water then add pasta.  Cook according to package directions.  Drain, and rinse under cold water.
4.  Add chicken and pasta to bowl with Ranch, tomatoes and cucumber.  Add avocados last or to each individual bowl to prevent mashing it up in the salad (and also avoids allowing the avocado to brown in the salad).  Cover, and refrigerate until chilled – or if you’re like me, just eat it up!  This made enough for my family of five with enough left over for at least two more adult servings.

June 23, 2010

Loaded Stuffed Zucchini

Loaded Stuffed Zucchini

Found at My Kitchen Cafe, this was posted as a side dish, but with the potatoes it was filling enough for us as a main course dinner.  Each of my kids ate half a zucchini and I had two halves.


5 medium zucchini, halved lengthwise with pulp & seeds spooned out
3 tablespoons olive oil
3 medium red potatoes, cut into 1/2-inch cubes
1 medium yellow or red onion, chopped fine
4 large cloves garlic, finely minced
3 medium tomatoes (about 1 1/4 pounds), seeded and chopped
1/3 cup shredded fresh basil leaves or 1 tablespoon dried
6 ounces Monterey Jack cheese, shredded (about 1 1/2 cups)


Adjust one oven rack to upper-middle position and second oven rack to lowest position, then place a rimmed baking sheet on each rack and heat oven to 400 degrees.

Brush the inside of each zucchini half with 1 tablespoon of oil then season with salt and pepper.  Lie each half, cut-side down, on one of the hot baking sheets.  Toss the potatoes with 1 tablespoon of olive oil, salt and pepper, to taste, in a small bowl and spread in a single layer on the other hot baking sheet.

Roast the zucchini until slightly softened, about 20 minutes while simultaneously roasting the potatoes until they are tender and lightly browned, about 25 minutes.

While the zucchini and potatoes are roasting, heat the remaining tablespoon oil in a large skillet over medium heat; add the onion and cook, stirring occasionally, until softened and beginning to brown. Stir in the garlic and cook until fragrant, about 30 seconds.

When the zucchini has finished baking, remove it from the oven, turn each half over and set aside.  Remove potatoes when cooked through.

Add the tomatoes and cooked potatoes to onions and garlic; cook, stirring occasionally, until heated through, about 3 minutes. Remove from heat, stir in the basil, 1 cup cheese, and salt and pepper to taste.

Divide filling evenly among the zucchini halves on the baking sheet, packing each lightly; sprinkle with remaining cheese. Return to the oven, this time to the upper rack, and bake until heated through and cheese is melty.

June 15, 2010

Pork Tenderloin Bagel

Pork Tenderloin Bagel

Remember the yummy Sweet & Smoky Pork Tenderloin that I gave you back in September?  Well, I do because I’ve made it bunches of times since then and enjoyed every scrumptious bite!  This last time, knowing that we’d be headed out the door for a summer infused “concert on the square”, I wanted something fast, easy and that required zero cooking.  Since I had a small chunk of the tenderloin left I decided to scour my refrigerator for ingredients to put atop the Everything bagels that were begging to be eaten!


leftover meat of your choice

Everything bagels




Miracle Whip

Dijon mustard


Really?  Do you need directions?  Really? Ok…put everything on the bagel and enjoy! :)

June 11, 2010

Cottage Chicken Enchiladas

Cottage Chicken Enchilada
Doesn’t that give you a warm, homey feeling when you read the name of this recipe?  Me too!  It was good, really fast and easy.  Also?  It made enough for at least one more night of this dish, eliminating one entire night of cooking for me.  Thank you All-Recipes!
  • 1 tablespoon olive oil
  • 10 chicken tenders
  • 1/2 cup chopped onion
  • 1 (7 ounce) can chopped green chili peppers
  • taco seasoning mix*
  • 1/2 cup sour cream
  • 2 cups cottage cheese
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 18 (6 inch) flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 (10 ounce) can red enchilada sauce
  • 1 (6 ounce) can black olives, sliced
Taco Seasoning
    • 1 tablespoon chili powder
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon crushed red pepper flakes
    • 1/4 teaspoon dried oregano
    • 1/2 teaspoon paprika
    • 1 1/2 teaspoons ground cumin
    • 1 teaspoon sea salt
    • 1 teaspoon black pepper
Preheat oven to 350 degrees
1.  Heat oil in medium skillet over medium high heat. Add chicken, onion and green chili peppers.
2.  Sauté until browned, then add taco seasoning.  Cook until chicken is no longer pink and juices have been absorbed.
3.  In a medium bowl mix sour cream, cottage cheese & half the Monterey Jack.  Season with salt and pepper; stir until well blended.
4.  Pour just enough enchilada sauce on the bottom of a 13x9 inch baking dish.
5.  In each tortilla place a small spoonful of meat mixture and a spoonful of cheese mixture.  Roll tortillas and place in dish. Top with remaining enchilada sauce, Monterey Jack cheese, and olives.
6.  Bake at 350 degrees F for 30 minutes or until cheese is melted and bubbly.

June 9, 2010

Breakfast Burrito

Breakfast Burrito

Whether for breakfast, lunch or dinner, these are tasty and filling.  Super fast, and easy, I’ve been a little bit addicted to them…and they’re so healthy I don’t feel guilty for eating two!  I like to use one egg yolk (good fats, vitamins and minerals!) to help me feel full, then two egg whites to get the protein I need.  This would make an excellent post-run meal!

2 whole wheat tortillas

2 egg whites

1 egg yolk

Cholula hot sauce (as much as you like…I sprinkle liberally!)

2 green onions, chopped rough (I used just the green tops and discarded the whites)

1 Roma tomato, chopped rough

1/4 c. shredded cheese (I used fiesta-blend pre-shredded)

You could also add things like artichokes, spinach and chopped ham!

1.  In a medium-high hot skillet fry up the eggs and green onions to almost fully cooked – about 4 minutes. 

2.  Add tomatoes and cheese, tossing just till cheese is melted, about 1 minute. 

3.  Remove egg mixture to two whole wheat tortillas, fold in the two sides and place back in hot pan, seam side down.  Press lightly with the back of spatula.  Cook for about 4 minutes then flip to other side, pressing lightly again.  Both sides will brown up and the cheese will be hot and melty with a crispy tortilla outside!

June 3, 2010

Chicken Mango Shish-Kabobs

Chicken Mango Shish Kabobs

Just plain-good summer eats!  Easy too, except for the time it took to load each skewer…but since I make The Man do that…well, you get the idea.


  • skewers – about 25
  • 12 chicken tenders, unfrozen
  • 1 pack McCormick Grill Mates (I used Mojito Lime)
    • 1/4 oil
    • 1/4 water
    • 2 Tablespoons wine or white vinegar
  • 5 mangos, chopped large*
  • 1 red pepper, chopped large
  • 1 green pepper, chopped large
  • 1 can pineapple rings, cut in quarters
  • 1 pack sliced mushrooms
  • 1 large onion, chopped large (I like to use a red onion but you can use whatever kind you have)


  1. Following the instructions on the Grill Mates pack, marinate your thawed chicken tenders.  When you’re ready to assemble the kabobs, cut the tenders into large chunks using kitchen shears.
  2. Assemble the kabobs alternating between each of the ingredients on each skewer.
  3. Grill for about 15 minutes, or until chicken is no longer pink.

*If you love mangos but hate the time it takes to cut them, find yourself a mango splitter (I found mine at Bed, Bath & Beyond, but have seen them on Amazon)!  It looks similar to an apple slicer and removes the pit leaving two halves of the mango.  Watch this video for instruction on how to easily slice the mango into pieces.  No, that’s not me in the video, but she does show how to get the fruit from the skin once it’s been split.  After you score the fruit, I used a spoon to scoop it out instead of “plucking” it like they showed.

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