recipe,

  • Beef Noodle Soup

    Beef Noodle Soup

    Ingredients

    • ½ cup chopped yellow onion
    • 2 garlic cloves, minced
    • 2 celery ribs, sliced
    • 1 Tbsp olive oil
    • 1 (32 oz) carton of beef broth or equivalent water and bouillon cubes
    • 2 1/2 cups water
    • 1/2 cup shredded and diced carrots (my family likes them small)
    • 2 cans (12 oz) roast beef with gravy or use equivalent of leftover roast beef
    • 3 beef bouillon cubes
    • 1/2 tsp pepper
    • 1 (12oz) pkg of homestyle egg noodles or other desired noodles approximately (I usually eye ball how much)
    • 2 (1oz) packages of instant brown gravy mix
    • ½ cup cold water

    Directions

    • In a large saucepan, place celery, onions and garlic with olive oil. Let the onions and celery cook until they are soft and clear. 
    • Then pour in the broth, water, carrots and to a boil. 
    • Reduce heat: add roast beef, bouillon cubes, pepper and noodles. 
    • Cover and simmer for 30 minutes or until noodles and veggies are tender. 
    • Combine gravy mixes and cold water until smooth; stir into soup. 
    • Bring to boil; cook and stir until thickened.

    Special Notes
     

    Nutrition Information

     

     
  • Cheesy Beef and Rice

    Cheesy Beef and Rice

    Ingredients

    • 1 cup uncooked long grain rice
    • 1 tsp powdered garlic
    • 2 Tbsp margarine or butter
    • 3 cups water
    • 2 medium carrots, chopped fine or shredded
    • 2 beef bouillon cubes
    • 1 tsp parsley flakes
    • 1/2 tsp salt
    • 1/2 tsp dried basil
    • 1/2 cup yellow onion, chopped fine
    • 1# ground beef, cooked and drained
    • 1/2 cup shredded cheddar cheese

    Directions

    • In a large saucepan, saute rice and garlic powder in butter until golden brown.
    • Stir in water, carrots, bouillon, parsely, salt, basil and onions.
    • Bring to a boil. 
    • Reduce heat, cover and simmer for 5 minutes. 
    • Stir in ground beef.  Transfer to a greased 11 by 7 pan. 
    • Cover and bake at 325 degrees for 45 minutes. 
    • Uncover, sprinkle with cheese. 
    • Bake 5 minutes longer or until cheese is melted.

     

    Special Notes

    Nutrition Information

  • Cherry Limeade Protein Shake

    Cherry Limeade Protein Shake

    Ingredients

    • 6 oz. almond milk or milk of choice
    • 1 scoop vanilla protein powder
    • 1/4 cup plain greek yogurt
    • 1 oz Torani Cherry syrup
    • 1 oz Lime juice
    • 1 Tbsp instant lime gelatin dry mix

    Directions

    • Mix together in a blender on hi/ice blend and then switch to smoothie.

    Special Notes

    I stopped adding ice to my protein shakes because I purchased a Magic Bullet to do my shakes in. It didn't chop the ice into tiny pieces like the blender did. I like the Magic Bullet as it's much easier to clean and use than using my big blender all the time. With using the Magic Bullet, I increased the almond milk to 8oz to compensate for the ice that I'm not using now. 

    1 serving

  • Chewy chip-mallow Bars

    Chewy Chip-mallow bars

    Ingredients

    • 2 yellow cake mixes (18.25oz size)
    • 1 can (12oz) evaporated milk
    • 1/2 cup butter or margarine, melted
    • 1 cup milk chocolate chips
    • 1 cup crushed Oreo sandwich cookies
    • 1 cup mini marshmallows
    • 1/2 cup vanilla chips
    • 1/2 cup semi-sweet chips
    • caramel topping for drizzling

    Directions

    • Preheat oven to 350 degrees.
    • Spray a large cookie sheet pan (13" by 17") with nonstick cooking spray.
    • Mix together in a bowl the cake mix, melted butter and evaporated milk. 
    • Spread the entire dough into the greased cookie sheet as evenly as possible. 
    • Bake for 15 minutes. 
    • Then bring out pan and sprinkle crushed cookies over it. 
    • After the crushed cookies, spread caramel topping over that layer. 
    • Now sprinkle the 3 different types of chips. 
    • Lastly, sprinkle 1 cup of mini marshmellows all over.. 
    • Now put back in the oven for 8-10 minutes.  The tops of the marshmellows will start turning light golden brown. 

     

    Special Notes

    Nutrition Information

     

     
  • Chicken Gnocchi Soup

    Chicken Gnocchi Soup

    • 2 Tablespoons of margarine or butter
    • 1 Tablesoon of olive oil
    • 1/2 of onion, diced
    • 1/2 cup celery, diced
    • 1/4 of a red pepper, diced
    • 2 galric cloves, minced
    • 1 green onion, diced
    • 1/4 cup all-purpose flour
    • 2 cups half and half
    • 1 can (14 oz) chicken broth
    • 1 Tbsp Italian Seasoning
    • 1/2 cup shredded carrots, cut smaller
    • 1 cup diced cooked chicken (I use rotisserie)
    • 1 (16 oz) mini potato gnocchi (in the pasta aisle)
    • 1 tsp salt (as per your taste, but I have found it needs it)
    • 1 tsp pepper (as per your taste, but I have found it needs it)

    Directions

    • In a large pot, add margarine or butter and olive oil. Over medium-high heat, saute veggies and garlic until tender. Then add the flour to create a roux and cook one more minute.
    • Slowly add the chicken broth first. Then add the half and half and stir until thicken. Finishing adding the rest of the ingredients until the gnocchi is cooked.You will want to stir it often. The soup will be thick. If you would like a thinner soup, you could add more chicken broth. This soup is a thicker soup.

    Special Notes

    .This soup is perfect for a cold winter day. It is quick and easy to make. We have added the veggies we like; you can vary the veggies to the ones you like.

    Nutrition Information

     
  • Chicken Noodle Soup

    Chicken Noodle Soup

    Ingredients

    • ½ cup chopped yellow onion
    • 2 garlic cloves, minced
    • 2 celery ribs, sliced
    • 1 Tbsp olive oil
    • 1 (32 oz) carton of chicken broth or equivalent water and bouillon cubes
    • 2 1/2 cups water
    • 1/2 cup shredded and diced carrots (my family likes them small)
    • 3 cups diced chicken 
    • 2 tsp chicken bouillon granules
    • 1/2 tsp pepper
    • 1 (12oz) pkg of homestyle egg pasta or other desired noodles approximately (I usually eye ball how much)
    • 2 (1oz) packages of instant chicken gravy mix
    • ½ cup cold water

     

    Directions

    • In a large saucepan, place celery, onions and garlic with olive oil. Let the onions and celery cook until they are soft and clear. 
    • Then pour in the broth, water, carrots and to a boil. 
    • Reduce heat: add chicken, bouillon, pepper and noodles. 
    • Cover and simmer for 30 minutes or until noodles and veggies are tender. 
    • Combine gravy mixes and cold water until smooth; stir into soup. 
    • Bring to boil; cook and stir until thickened.

     

    Special Notes
     

    Nutrition Information

     

     

     

     

     

     

     

     

     

     

     
  • Chicken Wraps

    Chicken Wraps

    Ingredients

    • 2 cups chopped rotisserie chicken (other chicken works, but fast and easy is awesome)
    • 1 cup salsa
    • 1 cup cheddar cheese
    • 8 tortillas

    Directions

    • Mix salsa and chicken.
    • Sprinkle cheese on tortilla, then chicken mixture.
    • Roll up.
    • Heat up in a microwave until cheese melted.

     

    Special Notes
    My daughter doesn't like the salsa so she just does chicken and cheese.

    Nutrition Information

  • Chili Cumin Marinade

    Chili Cumin Marinade

    Ingredients

    • 1 Tbsp chili powder
    • 1 1/2 tsp cumin
    • 1 1/2 tsp garlic powder
    • 1 1/2 tsp oregano
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • 1/4 tsp cinnamon
    • 1 cup Balsamic vinegar
    • 1/3 cup olive oil

    Directions

    • Mix all ingredients and place in ziploc baggie with meat of your choice.
    • Then serve with your cooked meat
    • After done marinading, you can pour it into a saucepan
    • Bring to boil, this will kill bacteria from the raw meat
    • Lower heat and simmer until reduced to consistency you would like
    • You can add flour if you would like it thicker.

     

    Special Notes

      On pork steak after cooking.... 

    Nutrition Information

     

  • Chocolate Banana Chip Muffins

     

    Ingredients

    Chocolate Banana Chip Muffins

    • 3- 4 small-medium bananas
    • 1/4 cup honey
    • 1 1/2 tsp pure vanilla extract
    • 1/3 cup greek yogurt
    • 4 oz unsweetened applesauce
    • 1 egg
    • 2 Tbsps cocoa powder
    • 1 1/2 cup flour (I used half white and half wheat flour)
    • 1 tsp sea salt
    • 1 tsp baking soda
    • 1/2 cup mini chocolate chips

     

    Directions

    • Preheat oven to 350 degrees. 
    • Line muffin pans with baking cups.
    • In a large mixing bowl, beat first 6 ingredients together.
    • Using a separate bowl, mix dry ingredients together except for mini chocolate chips. Leave them for last. 
    • Now, add the dry ingredients to the wet in the large mixing bowl. Blend and fold in mini chocolate chips.
    • Spoon in each muffin cup with 2/3 mixture.
    • Bake for 18-20 minutes. Test with a toothpick.

     

  • Chocolate Chip Cookie Cupcake

     

    Chocolate Chip Cookie Cupcake

    Ingredients

    • 24 paper liners regular cupcake size
    • 1 bag of Mother's chocolate chips cookies or any cookie that is 2"
    • 1 white cake mix
    • 1 cup sour cream
    • 1/2 cup vegetable oil
    • 3 eggs
    • 1 tsp pure vanilla extract
    • 1 1/2 containers of ready made chocolate frosting

    Directions

    • Preheat oven to 350 degrees. 
    • Line 24 cupcake cups with liners. 
    • Place a chocolate chip cookie in the bottom and set aside. 
    • Put the rest of the sack of cookies into a ziplock bag, seal and crush with a rolling pin or glass.  
    • Measure out 1 1/2 cups of crushed cookie crumbs.
    • Mix together cake mix, sour cream, oil, eggs and vanilla with a mixer. 
    • After well blended, stir in crushed cookie crumbs. 
    • Leaving the rest for topping the cookie. 
    • Scoop the dough into the cupcake cup approx. 3/4 full. 
    • Bake for 20 minutes or until done when tested with a toothpick. 
    • Let these cupcakes cool after baking and then frost.  After frosted, dust the crumbs on the top.

    Special Notes

    Nutrition Information

     

     

     

     

     

     

     

     

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  • Chocolate Chip Pan Cookies

    Chocolate Chip Pan Cookies

    Ingredients

    • 1 box of yellow cake mix
    • 1 (3 1/2oz) pkg of vanilla instant pudding mix
    • 2 eggs
    • 1/2 cup vegetable oil
    • 1/4 cup water
    • 2 cups chocolate chips

    Directions

    • Mix all ingredients together in a bowl, adding chips last. 
    • Spread into a greased 9 by 13 pan. 
    • Bake at 350 degrees for 25-30 minutes or until soft like a cookie. 
    • Will firm up after cooling. 
    • Cool in pan and then cut into bars. 

     

     

     

     

     

     

    Special Notes

     

    Nutrition Information

     
     
  • Chocolate Rush Protein Shake

    Chocolate Rush Protein Shake

    Ingredients

    • 6 oz. almond milk or milk of choice
    • 1 scoop vanilla protein powder
    • ¼ cup Greek yogurt vanilla or plain
    • 1 Tbsp Hershey’s light chocolate syrup
    • 1 Tbsp Nesquick chocolate flavored drink mix
    • 1 Tbsp unsweetened cocoa
    • 1 banana

    Directions

    • Mix together in a blender on hi/ice blend and then switch to smoothie. 

    Special Notes

    I stopped adding ice to my protein shakes because I purchased a Magic Bullet to do my shakes in. It didn't chop the ice into tiny pieces like the blender did. I like the Magic Bullet as it's much easier to clean and use than using my big blender all the time. With using the Magic Bullet, I increased the almond milk to 8oz to compensate for the ice that I'm not using now.

    1 serving

     

    Nutrition Information
    273 Calories, 49 Carbs, 5 Fat, 18 Protein, 269 Sodium

  • Christina's Meatloaf

    Christina's Meatloaf

    Ingredients

    • 1 carrot, chopped
    • 1 celery rib, chopped
    • 1/2 yellow onion, chopped
    • 1/2 red pepper, chopped
    • 2 1/2 pounds of ground beef
    • 1 Tbsp Worcestershire sauce
    • 1 egg, beaten
    • 1 cup Italian style bread crumbs
    • 1 Tbsp garlic salt
    • 1 tsp pepper

    Directions

    •  Preheat oven to 350 degrees.
    • Put the 4 veggies in a food processor and pulsed until finely chopped. 
    • Put the veggie mix in a large bowl and place the ground beef, egg, and Worcestershire sauce in the bowl. 
    • Then add spices and mix by hand until all mixed together. 
    • Spray your loaf pan and press all of mix into the pan. 
    • Bake for 1 hour or until the meatloaf is 160 degrees inside. 
    • I don't put a glaze on my meatloaf.  You could make one up if you wished.  This is how I grew up with meatloaf and how I like it and serve it to my family.

     

     

    Special Notes

    Nutrition Information

     

  • Coffee Choco-latte Protein Shake

    Coffee Choco-latte Protein Shake

    Ingredients

    • 6 oz. almond milk or milk of choice
    • 1 scoop vanilla protein powder
    • 1 tbsp. Nutella 
    • 1-2 tsp. instant coffee 
    • 1 banana 

    Directions

    • Mix together in a blender on hi/ice blend and then switch to smoothie.

    Special Notes

    I stopped adding ice to my protein shakes because I purchased a Magic Bullet to do my shakes in. It didn't chop the ice into tiny pieces like the blender did. I like the Magic Bullet as it's much easier to clean and use than using my big blender all the time. With using the Magic Bullet, I increased the almond milk to 8oz to compensate for the ice that I'm not using now.

    1 serving

     

    Nutrition Information
    270 calories, 42 carbs, 10 fat, 12 protein, 202 sodium

     
  • Cookies and Cream Protein Shake

     

    Cookies and Cream Protein Shake

    Ingredients

    • 6 oz. almond milk or milk of choice
    • 1 scoop vanilla protein powder
    • ¼ cup Greek yogurt vanilla or plain
    • 1 Tbsp instant cookies and cream pudding dry mix
    • 1 Tbsp Hershey’s light chocolate syrup

    Directions

    • Mix together in a blender on hi/ice blend and then switch to smoothie. 

    Special Notes

    I stopped adding ice to my protein shakes because I purchased a Magic Bullet to do my shakes in. It didn't chop the ice into tiny pieces like the blender did. I like the Magic Bullet as it's much easier to clean and use than using my big blender all the time. With using the Magic Bullet, I increased the almond milk to 8oz to compensate for the ice that I'm not using now.

    1 serving

     

    Nutrition Information
    173 calories, 25 carbs, 4 fat, 15 protein, 349 sodium

     
     
  • Easy No Cook Salsa

    Easy No Cook Salsa

    Ingredients

    • 2 cans (14.5 oz) petite diced tomatoes
    • 1 can (7 oz) diced green chiles or 2 small cans
    • 1 can (2 1/2 oz) diced black olives or 1 large can medium black olives
    • 1/2 yellow onion
    • 4 stalks of green onions
    •  2 Tbsps of lime juice
    • 2 tsps garlic salt
    • 1 tsp cilantro
    • 1 tsp parsley
    • 1/2 tsp cayenne pepper
    • 1/4 tsp smoked paprika

    Directions

     

     

  • I use a food processor to mix this.  I first put the 2 cans of petite diced tomatoes in and pulse.  (My husband and I don't large large chunks of tomatoes.  You could skip this step if you like larger chunks of tomatoes.) I also add serranos, jalapenos and habaneros.  I have added 2 serranos and 2 jalapenos and another time I have added 5 habaneros.  I like to change things up for my husband.  After I pulse the tomatoes, I place them in a bowl with a lid.  Then I add all the rest of the ingredients to the food processor and pulse.  I add this mixture to the tomato mixture and stir.  I place the bowl in the refrigerator to soak up the flavors.  I usually let it set for at least 2 hours before serving.

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    Special Notes

    My husband likes things hot. So he usually adds serranos, jalapenos or other peppers to spice it up. 

    Nutrition Information

     

  • Flavored syrup for coffee

    Flavored syrup for coffee

    Ingredients

    • 2 cups water
    • 2 cups sugar
    • 1 tsp vanilla extract
    • 1 tsp almond extract

    Directions

    • In a saucepan, stir sugar and water and cook over medium heat, until sugar is dissolved.  Bring to a boil and boil for 1 minute.  Add flavorings to taste.  Pour into a bottle and store in a refrigerator.  Variation: try different extracts to make different flavors.  Almond and cherry or vanilla and strawberry. 

    Special Notes
     

    Nutrition Information

     

  • Fruit Dip

    Fruit Dip

    Ingredients

    • 2 cups plain or vanilla Greek yogurt (your choice- I use plain)
    • 1/2 cup creamy peanut butter 
    • 1/2 cup nutella

    Directions

    • Combine all ingredients in a bowl and whisk until smooth.
    • Refrigerate until ready to serve as it gets thicker for dipping.
  • Fruit Yogurt Jello

    Fruit Yogurt Jello

    Ingredients

    • 2 pkgs (3oz) of any flavor Jello or Gelatin
    • 2 cups boiling water
    • 2 medium bananas
    • 1 Yoplait Light 6 oz any flavor yogurt
    • 2 oz of cold water

    Directions

    • Using a wire whisk in a bowl, mix 2 cups boiling water and your 2 pkgs of Jello until dissolved. 
    • Add your yogurt and 2 oz cold water and whisk. 
    • Pour into a 8x8 glass square Pyrex, or any 2 quart dish will work. 
    • Slice the bananas in rounds and put into your dish.  (I drizzled about 2 tsp lemon juice over bananas to keep them from turning brown).
    • Refrigerate until set.
    • I used Tropical Fusion Jello and lemon meringue yogurt.  Feel free to experiment... the flavors enhance each other and can be a lot of fun.  I serve with fat free Cool Whip.  I used regular Jello, not sugar free, but I'm sure it work.  I can't have one of the ingriedents in sugar free Jello, so I always make it with regular Jello.

     

     

    Special Notes

     The bananas still turn a little brown, but they taste so good.  If you don't want bananas, then try another fruit. Try different flavors or different fruits.  Cherry Jello with vanilla yogurt and maraschino cherries or Strawberry Jello with White Chocolate Strawberry yogurt and sliced strawberries.  Just have fun with it.

    Nutrition Information

     

     
  • Greek Yogurt Banana Chip Muffins

    Ingredients

    Greek Yogurt Banana Chip Muffins

    • 2 1/4 cups flour (I used a blend of half white and half wheat- you can use what you are comfortable with. I have been working on getting my family over to wheat flour.)
    • 1 1/2 tsps baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 4 Tbsp margarine or butter, softened
    • 3/4 cup sugar
    • 1/4 cup brown sugar
    • 3 -4 small to medium bananas, mashed
    • 1 cup plain greek yogurt
    • 2 eggs
    • 1 tsp vanilla
    • 1/2 cup mini chocolate chips

    Directions

    • Preheat oven to 350 degrees. 
    • Line muffin pans. I used regular sized, but of course, feel free to use jumbo or mini.
    • In a large bowl, combine flour, baking soda, baking powder, salt and set aside. In a mixing bowl, cream margarine/butter and sugars. Add bananas, greek yogurt, eggs and vanilla and mix just until combined. 
    • I use a cookie scoop to put the dough into muffin pan, but however you do it, pour the batter into the muffin pan. Bake for 18-20 minutes depending on your oven. Check with a toothpick. Cool slightly before removing from pan. 
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