Recipes

Baked Zucchini Fries

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I don’t know about you, but I am always searching for ways to get more vegetables into my diet. It can be a struggle some days, right? I know that I am not alone!

One of my favorite vegetables is zucchini. I love that it is so versatile. You can make noodles out of it, sautee it, bake it and more! I recently made zucchini “fries” and they were so delicious! These “fries” are so easy to make and you can dip them in your favorite low calorie dipping sauce!

Baked Zucchini Fries

3 medium zucchini rinsed

no calorie butter spray

salt, pepper to taste

2 tablespoons bread crumbs

 

Directions:

Cut the zucchini into strips to resemble fries and place on baking tray.

Spray the zucchini with the butter spray and season with the salt and pepper.

Sprinkle on the breadcrumbs.

Combine all of the ingredients together and bake at 350 until done. This typically takes about 20 minutes.

If you want more breadcrumbs to make them even crispier, you can add more. I am just trying to watch my caloric intake since I am doing the Nutrisystem plan.

Enjoy! These are so delicious! I dipped them in Calorie Free Walden Farms Ranch dressing that I buy at Publix.

You will want to eat the entire pan! Go ahead, zucchini is so good for you!

Super Easy Dorito Taco Salad

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Are you looking to spice up your weekend with something different on the menu? This Super easy recipe for Dorito Taco Salad may just be what you need! I have to thank my best friend Charity to introducing me to this recipe several years ago. My family loves it so much and there are very rarely leftovers!

INGREDIENTS:

1lb. ground turkey or hamburger

1 packet of taco seasoning

1 head Romaine lettuce

2-3 diced tomatoes

1 Can of black olives

Chopped green onions

1-2 Cups of shredded Colby Jack or Cheddar Cheese

1 8oz. bottle of Italian Dressing (Start with about 3/4 of the bottle then add more as you need it)

1 Bag of Doritos crushed up (you may not need the entire bag-I think I used 3/4 bag the last time I made this)

Any other taco fixin’s that your family may like

DIRECTIONS:

Brown the meat and add the Taco Seasoning Packet according to instructions on the packet.

Cut up all of your veggies and add into a large bowl.

Add in the browned taco meat and shredded cheese.

Right before you are ready to eat add in the Italian Dressing.

Add the Crushed Doritos on top and mix together everything.

Enjoy! This is sure to be a family favorite!

Slow Cooker Chicken Burrito Bowls

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Today is for all the Mexican fans out there! I love Chipotle and always opt for the Burrito Bowls so this recipe of Slow Cooker Chicken Burrito Bowls is my take on that. I will tell you that this make a lot so be prepared. I like to take the leftovers and the next day we actually make burritos. My boys LOVE this dish. I like that you can really customize it to your liking and add whatever veggies that you and your family prefer.

INGREDIENTS:

2 Large Boneless Skinless Chicken Breasts

1 Tablespoon Olive Oil

2 Teaspoons Chili Powder

2 Teaspoons Garlic Powder

2 Teaspoons Onion Powder

2 Teaspoons Cumin

1 Teaspoon Salt

1 Teaspoon Pepper

4 Cups Chicken Broth

1 Can Diced Tomatoes (drained, rinsed)

1 Can Corn (Optional)

1 Can Black Beans (drained, rinsed)

2 3/4 Cup Rice of your Choice (we love Jasmine)

Toppings of your choice: Avacado slices, Fresh Tomatoes, Green Onions, Cilantro, Shredded Cheese, Etc…

DIRECTIONS:

Place chicken breasts in the slow cooker.

Pour the Chicken Broth, Diced Tomatoes, Olive Oil, Chili Powder, Cumin, Salt, Pepper, Onion Powder and Garlic Powder in the Slow Cooker.

Cook on low for around 4 hours until the chicken is cooked through.

Remove the chicken from Slow Cooker and set aside. I like to cut the chicken up in chunks at this point.

Place Rice, Black Beans and Corn (if used) in Slow Cooker.

Place Slow Cooker on High for 45 Minutes-1 Hour or until Rice is cooked. (Do not over cook or rice will become mushy)

Add the chunks of chicken back in the Slow Cooker. You can also add the Shredded Cheese in at this point if you prefer, but we like to add it on ourselves in the bowls.

Serve the Chicken and Rice mixture in bowls and add your favorite toppings like fresh Avacado slices, Fresh Tomatoes, Green Onions, Cilantro, Shredded Cheese, Sour Cream, Tortilla Chips, Etc…

Slow Cooker Salsa Chicken

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Salsa Chicken is always a crowd pleaser not to mention it is super versatile. You can use it just as it is right from the slow cooker served over rice, or take your Taco Tuesday from Drab to Fab and serve the shredded mixture in tortillas with cheese and all of your favorite taco fixins! Yum! I also sometimes will add in a can of black beans or corn. You can also add in a block of cream cheese 30 minutes before you turn off the slow cooker and let in melt into the mixture. Ummm, yes, please! It is ridiculous! Let’s get to the recipe, right? Oh and did I mention the base of this recipe has 2 ingredients? Yep, SUPER easy!

INGREDIENTS:

3-4 Frozen Chicken Breasts

1 16-oz Jar of your Favorite Salsa

DIRECTIONS:

Place the frozen chicken breasts and salsa inside the Slow Cooker. Turn on Low Temperature for 6-8 hours.

Shred the mixture and enjoy just as is over rice or serve in your favorite tortillas as tacos. Either way, you will love this one and make it again and again!

Slow Cooker Sweet and Sour Meatballs

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Slow Cooker Sweet and Sour Meatballs is absolutely delicious and a great way to get the kiddos to eat their veggies! My boys actually jump up and down when I tell them that we are having this for dinner! I love to stock up on Frozen Meatballs when they are on sale BOGO and the Pre-Sliced veggies that you can buy in the Produce Department are such a timesaver! Remember, the Slow Cooker is your friend. It is a way to get meals on the table that are Easy, Affordable and Stress-Free!

INGREDIENTS:

1 Bottle of your favorite Sweet and Sour Sauce

1 Small Can of Pineapple

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Tidbits or Chunks

1 Package of Pre-Sliced Mixed Pepper Rings and Onions (these

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are a HUGE time-saver!)

1 Package of Frozen Meatballs

 

DIRECTIONS:

Place all ingredients in Slow Cooker and Cook on low for 6-8 hours.

Serve over White or Brown Rice and Enjoy!  

Slow Cooker Lasagna

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If you love Lasagna but don’t enjoy the tediou

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s task of assembling it, this dish is for you! Lasagna made right in your slow cooker! My family loves this dish and raves over it even more than when I make a regular lasagna in the oven. And, the best part? It can cook in the slow cooker and be ready for you when you need dinner on the table at night!

INGREDIENTS:

1 pound of Ground Turkey or Ground Beef

1 Small Onion Diced

Dried Garlic

Uncooked Lasagna noodles

1 jar of your favorite spaghetti sauce

1 1/2 cups cottage cheese

1 1/2 cups shredded Mozzarella cheese

2 tablespoons grated Parmesan cheese

DIRECTIONS:

Brown the Ground Beef or Turkey with Diced Onion and Sprinkle Dried Garlic over. Drain. Spoon 1 Cup of Spaghetti Sauce over the bottom of the Slow Cooker. Place 2-3 Lasagna Noodles on Top of the Sauce. Next, Place 1/3 of the Meat mixture on top of the noodles. Spread 3/4 Cup of Cottage Cheese on top of Meat Mixture followed by 1/2 cup of Shredded Mozzarella Cheese. Repeat these steps 2 more times. For the last step, place the 2 tablespoons of Parmesan Cheese on top. Cook on low for 4 hours. Do not cook more than 4 hours or it may get overdone.

Chocolate Peanut Butter Cheerios Chex Muddy Buddies Party Mix is the Ultimate Holiday Snack!

This is a sponsored conversation written by me on behalf of Chex™. The opinions and text are all mine. 

There’s something about the holiday season that puts me in the mood to make homemade gifts for my friends and family that are made right from my own kitchen! I also love this time of the year because it allows me to spend quality time with my boys while preparing these treats or hosting a fun holiday party. Chocolate Peanut Butter Cheerios™ Chex™ Muddy Buddies™ Party Mix, made with ingredients found at your local Publix store, is sure to be a hit with anyone on your gift list this holiday! This would also be the ultimate snack for any of your holiday parties or gatherings.

Have you ever made Muddy Buddies before? If not, you are totally missing out! This version of Muddy Buddies, the Chocolate Peanut Butter Cheerios Chex Muddy Buddies, is sure to be a new favorite! Powdered sugar mixed with Chocolate Peanut Butter Cheerios, Chex cereal, peanut butter cups, peanuts and chocolate chips makes this Muddy Buddies recipe a chocolate and peanut butter lover’s dream! 

The recipe is very easy to prepare, and thanks to a printable coupon at www.getthesavings.com/chex, we can score one (1) FREE box of Chocolate and Peanut Butter Cheerios with the purchase of any three (3) Chex cereals. Stock up now so that you will be prepared to make this delicious treat all holiday season!

Ingredients:

9 cups Rice or Corn Chex™ Cereal

1 cup Nestlé® semisweet chocolate chips

½ cup Skippy® Creamy peanut butter

¼ cup butter

1 teaspoon McCormick® Pure Vanilla

1½ cups powdered sugar

3 cups Chocolate Peanut Butter Cheerios™ cereal

32 miniature peanut butter cups, unwrapped, cut in half

1 cup Planters® salted cocktail peanuts       

Ziploc® 2-4 count containers

Directions:

Place 9 cups of Rice or Corn Chex Cereal in a bowl

Melt the butter with the chocolate chips and peanut butter on high in the microwave for 1½ minutes until smooth, removing to stir every 30 seconds

Add the vanilla into the chocolate peanut butter mixture and stir. Place the chocolate peanut butter mixture over the Chex Cereal and stir until the cereal is coated

Place cereal mixture in a 2-gallon resealable Ziploc® bag

Add in the powdered sugar and shake in the bag until well coated

Add 3 cups of Chocolate Peanut Butter Cheerios, the halved peanut butter cups and the peanuts to the Ziploc bag

Seal bag and shake until well coated

Place in a Ziploc container and enjoy! This is so delicious that you will not be able to eat just one helping! You can place a festive bow on the top of the Ziploc container for delicious gifts that anyone is sure to love this holiday!

Chicken Alfredo Bacon Pizza Featuring RAGÚ® Classic Alfredo Sauce

This i

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s a sponsored post written by me on behalf of RAGÚ® Pasta Sauce. All opinions are entirely my own. 

As a busy mom, I am always on the lookout for quick and easy dinner ideas. Nothing says “Easy Weeknight Dinner” to my family more than a delicious homemade pizza! RAGÚ® Pasta Sauce found in the pasta sauce aisle at my local Publix store, provides the perfect base for a delicious pizza that we can enjoy any night of the week.

One of our favorite varieties of RAGÚ pasta sauce for homemade pizza is the RAGÚ Cheese Creations Classic Alfredo Pasta Sauce. Not only is the RAGÚ Classic Alfredo Pasta Sauce made with real cheese and fresh cream, but it is also bursting with cheese flavor. In fact, every bite of RAGÚ Classic Alfredo is packed with Parmesan and Romano cheese. I also love that this sauce is great in a variety of dishes including Chicken Alfredo. The sauce is available in both 16 oz. and family size 21.5 oz. jars.

Chicken Alfredo Bacon Pizza made with RAGÚ Classic Alfredo Pasta Sauce is sure to be a new favorite in your house! Every bite is filled with delicious cheese flavor, and your family is sure to request this tasty dish over and over.

Be sure to head to your local Publix now through Wednesday, October 11th, as the

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 RAGÚ Cheese Creations Classic Alfredo Pasta Sauce will be on sale during their RAGÚ BOGO event. This is a great time to stock up your pantry with delicious RAGÚ Pasta Sauces so that you can get dinner to the table in no time at all! 

Chicken Alfredo Bacon Pizza (yields 2 pizzas) 

Ingredients:

1 21.5 oz. Family-sized jar RAGÚ Cheese Creations Classic Alfredo Pasta Sauce

2 cans refrigerated pizza dough

½ bag spinach chopped into bite-sized pieces

1 bag of pre-cooked bacon pieces

1 small red onion diced

1 bag of refrigerated cooked chicken strips chopped into bite-sized chunks

1 bag Italian cheese blend

Directions:

Spray 2 non-stick pizza stones with cooking spray.

Unroll the refrigerated pizza dough and place on each pizza stone.

Spread the RAGÚ Cheese Creations Classic Alfredo Pasta Sauce over the pizza crust.

Top with chicken, onion, bacon pieces, spinach, and Italian cheese blend.

Place in 350 degrees oven until pizza crust is golden brown and the Alfredo sauce is bubbly.

Serve and enjoy! You will not be able to eat just one bite. The cheesy goodness of the RAGÚ Alfredo sauce is definitely the star of this dish!

Autumn Squash Soup

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It’s autumn and that means we are looking forward to hearty and comforting meals. I especially love a delicious bowl of soup. What are you favorite soups to comfort you and your family during those chilly fall days and nights?

The soup is one of my absolute favorites that I get every. single. time. at Panera during the fall months…. Autumn Squash Soup. If you are not familiar with this soup, you must try it. It is so amazing! It is also Gluten Free which I love! This particular recipe is compiled of several different recipes that I created to make my own. It tastes just like the one at Panera! If you love this recipe don’t forget to pin it HERE.

Autumn Squash Soup

INGREDIENTS: 

1 Large Butternut Squash (Mine was about 3 pounds)

1 15oz. Can of Pumpkin Puree

2 Tablespoons Olive Oil

3 Tablespoons of Brown Sugar

1/2 Teaspoon Cinnamon

1/4 Teaspoon Nutmeg

1 1/2 Teaspoons of Sea Salt

1/4 Teaspoon of Pepper

1/4 Teaspoon Curry

1 Cup Apple Juice

2 Cups Vegetable Stock

1 1/2 Cups Half Half

Roasted Pumpkin Seeds and Sour Cream for Garnish

DIRECTIONS:

Peel the Butternut Squash, Remove seeds and Dice into Cubes. Place into a Baking Dish. Drizzle with Olive Oil, Sprinkle with Salt and Pepper and massage into the squash.

Bake in 400 oven for about 35 minutes or until Squash is fork tender.

Mash the Squash with a Potato masher or whatever tool you have on hand and place in a Ninja Blender (Or, you can place the Mash directly in the Stock Pot and use an Immersion Blender)

Add the canned Pumpkin Puree, Vegetable Stock, Apple Juice, Half and Half.

Place the Blender on High and Puree Until Silky Smooth.

Add the Brown Sugar, Curry, Cinnamon, Nutmeg, Salt and Pepper and place on Medium Heat until heated through.

Garnish with Pumpkin Seeds and Sour Cream.

Serve and Enjoy!

Gluten-Free Zucchini Muffins

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I don’t know about you, but we love zucchini! I love to roast it, spiralize it, eat it raw, the list goes on and on! We also love a good Zucchini muffin so I was thrilled to come across this recipe that used Bob’s Red Mill Gluten-Free Baking Flour. If you have not yet tried this flour, it is the bomb! Seriously, it is the best-tasting gluten-free flour out there. I love that it can be used in any of your regular recipes as it measures 1 to 1 for baking flour.

These zucchini muffins are so delicious and you will want to make them again and again! I have made them now 3 times and every time they are devoured by my entire family!

Zucchini Muffins

Recipe adapted from Bob’s Red Mill recipes

Ingredients

Directions

Preheat the oven to 350 degrees. Line muffin pan with liners or spray with oil.

In a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. In a separate bowl, mix together the eggs, almond milk, apple cider vinegar and vanilla. Using a stand or hand mixer, slowly add in the wet ingredients to the dry just until combined. Add in the stick of butter until combined then mix in the shredded zucchini. Divide the batter into the prepared muffin tin, sprinkle each muffin with 1/2 tsp turbinado sugar and bake around 25-30 minutes or until a toothpick inserted in the center comes out clean.

Enjoy! You won’t be able to eat just one, I promise!