STIR FRY BEEF & VEGGIES ~ Healthy Meals

Hi.  I’m back with a healthy meal to share.  Not only was it healthy, but it was quite tasty as well.
STIR FRY BEEF & VEGGIES
1 pound of stir fry beef, the leaner the cut the better, cut into trim strips.
1 red pepper, washed and sliced thin
1 green pepper, washed and sliced thin
1 tablespoon of olive oil 
3-4 cloves of garlic. 
1 bottle of your favorite stir-fry sauce
rice
  • Put a tablespoon of olive oil in the stir-fry pan and let it warm up.  
  • Add the beef and peppers.  
  • When the beef is almost cooked brown, press three or four cloves of garlic and stir into the mixture. 
  • Add the stir-fry sauce.  
  • Let this simmer for about 10 minutes.
  • Meanwhile, cook your favorite brand of white or brown rice, about a 2-cup serving.
  • Serve the stir-fry beef and veggies over rice.  
  • Add a side.  We chose broccoli.
The entire stir fry dish with rice has a total of:
1,034 calories
48 grams of fat
240 cholesterol
438 of sodium
6 grams of fiber
54 carbohydrates
8 sugars
89 grams of protein
 Divide these numbers by the number of servings you will use, and you have a healthy, lowfat, low calorie meal.
We had 5 servings, so each of our servings came out to 207 calories and 9.6 grams of fat. 
This is a low sugar, low fat, low cholesterol, low carb meal.

ROCKY ROAD FLUFF CAKE

** this picture depicts a half portion of the recipe.

ROCKY ROAD FLUFF CAKE **
1 package milk chocolate chips

4 eggs, separated
2 tablespoons sugar
1 teaspoon vanilla

1/2 teaspoon salt

1 pint whipping cream

1/4 cup chopped pecans

3/4 cup marshmallows

1/2 cup Heath Bar pieces

1 angel food cake broken into bite sized pieces
optional ~ sliced strawberries added throughout
optional ~ serve with French vanilla ice cream

  • Melt chocolate chips in the microwave 30 seconds at a time so they don’t burn. Cool slightly.
  • Beat the egg yolks and add to chocolate mixture.
  • Beat egg whites. Add sugar.
  • Add egg white mixture to chocolate mixture also.
  • Stir in vanilla and salt until well blended.
  • Stir in nuts and Heath Bar pieces.
  • Whip the cream until soft peaks form.
  • Fold cream into chocolate mixture.
  • Place a layer of angel food pieces on the bottom of the pan.
  • Pour 1/3+ of chocolate mixture over top.
  • Sprinkle marshmallows over top.
  • Top with the rest of the angel food cake pieces.
  • Pour remaining chocolate mixture over top.
  • Chill overnight.
  • Invert on a plate.
  • Enjoy.

ROCKY ROAD FLUFF CAKE

** this picture depicts a half portion of the recipe.

ROCKY ROAD FLUFF CAKE **
1 package milk chocolate chips

4 eggs, separated
2 tablespoons sugar
1 teaspoon vanilla

1/2 teaspoon salt

1 pint whipping cream

1/4 cup chopped pecans

3/4 cup marshmallows

1/2 cup Heath Bar pieces

1 angel food cake broken into bite sized pieces
optional ~ sliced strawberries added throughout
optional ~ serve with French vanilla ice cream

  • Melt chocolate chips in the microwave 30 seconds at a time so they don’t burn. Cool slightly.
  • Beat the egg yolks and add to chocolate mixture.
  • Beat egg whites. Add sugar.
  • Add egg white mixture to chocolate mixture also.
  • Stir in vanilla and salt until well blended.
  • Stir in nuts and Heath Bar pieces.
  • Whip the cream until soft peaks form.
  • Fold cream into chocolate mixture.
  • Place a layer of angel food pieces on the bottom of the pan.
  • Pour 1/3+ of chocolate mixture over top.
  • Sprinkle marshmallows over top.
  • Top with the rest of the angel food cake pieces.
  • Pour remaining chocolate mixture over top.
  • Chill overnight.
  • Invert on a plate.
  • Enjoy.

Do unto others as you would have them do unto you…

I WROTE THIS QUITE A WHILE BACK, BUT CAN’T REMEMBER IF I EVER RAN IT.  IT STILL PERTAINS, SO IF I ALREADY RAN IT I APOLOGIZE.
“The cardinal principle of etiquette is thoughtfulness, and the guiding rule of thoughtfulness is the Golden Rule. If you always do unto others as you would have done unto you, it is likely that you will never offend, bore or intrude, and that your actions will be courteous and indeed thoughtful.” ~Emily Post

“Parents who insist that their children practice courtesy and good habits at home are doing them a great service, for these habits then become lifelong and the natural way to do things.  It is then unlikely that they will ever embarrass themselves socially or in business, for their unconscious actions will reflect a well mannered person.” ~Emily Post

Need I say more? Evidently yes based on what I see in everyday life. Just this past weekend, I observed at least a dozen occasions where this was NOT being practiced. When I was young I was taught to say please, thank you, I’m sorry, excuse me and a variety of other niceties that tend to make life more pleasant as well as show respect for my elders.
Though the reasons for many things have changed, the act of doing them has not. For example, in Victorian days a man escorting a woman on the street would walk on the street or curb side of the woman to keep her from being splashed by mud. These days, a man still does it, but now more for safety.
Social amenities are still in fashion despite women not being the frail creatures once thought. I know feminists everywhere will hate me, but I LIKE when my husband opens the door for me, stands when I leave the table at a nice restaurant, takes his hat off indoors or walks on the street side. After all these years we have developed an instinct for being courteous to each other.
As a society we have wandered away from many day to day courtesies. We as parents have the responsibility to create the adults of tomorrow and that training begins at home.  That is pure fact.  I recently overheard a couple of moms out having lunch complaining about how their kids were not learning manners at school or in daycare.  HELLO?  Once again many feminists world wide will be upset with me, but I truly blame some of this on the parents.  It is not up to the schools or daycare to teach the children manners.  My highest respect is for the stay at home moms as they have the hardest job in the world.  Many common courtesies are no longer practiced by many families and/or enforced by parents, but that stay at home mom is going to expect certain levels of courtesy and be available to see the beginning of bad habits forming.
One of the examples of the need for everyday manners is on public transportation.  Awhile back I was on a subway when a young mother carrying a baby got on as did an elderly gentleman with a cane.  The car was full and not one man or teenager got up and offered their seat to either of them.  I was embarrassed for us as a society!

There are some personal habits that should be addressed, but based on today’s casual acceptance I will only mention and then leave the interpretation to the reader: men removing hats indoors, slouching/posture in general, elbows on the table while eating,  chewing with your mouth closed,  belching/burping in public,  women in dresses sitting in a ladylike manner,  disposing of your gum appropriately,  smoking in public,  being a good neighbor,  personal  space/crowding and the list goes on and on.

I have seen many well behaved children and truly appreciate the effort their parents put into their training. I just get so disappointed that so many other parents are readily allowing less than acceptable in their lives as well as their children’s. The ME generation does NOT have to be here to stay.  Hubby and I went out for a nice leisurely afternoon lunch today at a little restaurant we like to frequent.  It is very quaint and scenic.  Halfway through our lunch a young family came in (the kids were about 2 and 5).  Mom and dad sat at the bar and ordered a drink leaving the kids to wander.  HELLO??  The 2 year old wanted something the 5 year old had and when she didn’t get it started a tantrum that the parents were ignoring and the rest of us were enduring.  NO ONE said anything!  I was beside myself.  Normally I would have been pissed, but not said anything.  Today was not normal – I had a splitting headache and was just beginning to relax when this all occurred.  I calmly walked over to the parents and asked if they wouldn’t mind taking the little girl outside to calm her down.  They were quite insulted by MY nerve as they put it.  I told them I was insulted by their nerve.  They were clueless!!  I actually had to spell it out for them that while everyone was trying to endure their little girl’s tantrum, it was not our responsibility to do so.  We were all out spending our hard earned money on a relaxing day which did not include providing daycare for them as their children ran around unsupervised.
While there are even more situations we could address because our entire life is full of them (strangers, prejudice, those with handicaps, unexpected visitors, hospitals, church services, etc… the ultimate rule of thumb is and always will be the Golden Rule for ALL situations. 
Do unto others as you would have them do unto you.
 

LOADED BAKED POTATO SOUP

LOADED BAKED POTATO SOUP
3 tablespoons butter
1 large Vidalia onion, chopped
2 tablespoons flour
6 cups hot water
1 tablespoon Better than Bouillon Chicken Base
1/2 pound bacon, cooked crisp and crumbled
6 large Yukon potatoes, peeled 3 potatoes diced and 3 potatoes finely grated
1 teaspoon sea salt
1 teaspoon white pepper
1/4 teaspoon basil
1/4 teaspoon thyme
1 cup heavy cream
1/2 cup sour cream
1/2 cup shredded cheddar cheese
2 green onions, sliced thin

  • Whisk together the hot water and bouillon base.
  • Melt butter in a skillet and saute onion until tender.
  • Stir in flour until golden.
  • Gradually add 1 cup of the broth.
  • Bring to a boil.
  • Cook and stir until thickened.
  • Transfer to slow cooker.
  • Add the remaining broth and blend well.
  • Add in the bacon, potatoes, salt, pepper, basil and thyme.
  • Cook on low 6-8 hours or until potatoes are tender.
  • Stir in heavy and sour cream and heat through.
  • Garnish each bowl with green onions and cheese.
  • Serve with buttermilk biscuits and maple honey.

TAILGATING TIME 2.0

IT’S OFFICIAL – FOOTBALL SEASON IS HERE!
We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can. 
 
 We can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!

TAILGATING TIME 2.0

IT’S OFFICIAL – FOOTBALL SEASON IS HERE!
We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can. 
 
 We can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!

SLOPPY PIZZA JOES

Sloppy Pizza Joes adapted from Simple & Delicious
1lb ground beef (90% lean)
1 jar (14oz) pizza sauce
3/4 teaspoon garlic powder
3/4 teaspoon dried rosemary, crushed
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/4 teaspoon onion powder
1/4 teaspoon pepper
4 hamburger buns, split
4 slices part-skim mozzarella cheese

Directions:  Cook beef over medium heat in a large skillet until no longer pink; drain.  Stir in the pizza sauce and seasonings.  cook and stir until heated through.  Serve on buns with cheese.

Here’s what you’ll need:
I put the ground beef on to brown.  As it was cooking, I got to thinking that this might be the perfect opportunity to add some veggies and have “veggie pizza sloppy joes” so I grabbed a can of mushrooms, can of black olives, and a red pepper.  I drained the mushrooms and olives and then diced up everything.

Once the beef was cooked, I drained it and then threw in the mushrooms, olives, and red bell pepper.
Added the pizza sauce and herbs.

Let it simmer.
Sprinkled mozzarella cheese all over it.
Here’s what you’ll end up with:
Our Thoughts:
This was a very simple and delicious meal.  I am so happy that I thought to add the extra veggies to the mix.  Not only did the olives, mushrooms, and red bell pepper add to the flavor but also acted as a healthy filler.  For a family of 5, I only used 1pound ground beef.

I was thinking more about this and really anything that you would put on a pizza, you can add to this dish-pepperoni, sausage, onions, pineapple, Canadian bacon, etc.  The possibilities are endless.

Stromboli Bento

Bento lunches are a great way to get your kids to eat their lunches that they bring to school, and the best part is you can fill them with many things and leftovers work any time. In this bento I used some leftover stromboli that I made along with granola, corn cob, sliced plum and carrot curls. You could add a salad or any fruit. Of course bentos are a great way for you to want to bring your lunch to work too! This is sorta like a cultural connection…

Now for how to make the stromboli…
You can use a pizza dough from your favorite pizza place or supermarket, or make it like I did from the bread machine dough cycle. Two recipes that would work well for stromboli…one from my garlic knots recipe on The Tiny Skillet or a simple pizza dough here:
7-8 oz water
1/2 teaspoon salt
2 tablespoons oil
3 cups flour
1 1/2 teaspoon yeast
Put ingredients in the bread machine in the order listed and set it on dough cycle. When the cycle in finished place the dough on a well floured surface.
Roll it out into a rectangle. Sometimes you have to walk away and let it rest, then come back to it. Make it the size you want. I throw a little Parmesan cheese down to keep it from sticking. Layer your stuffing…now here is where you can get creative, and the best part of making your own is you can make it the way you like it. Just don’t let the stuffing get too full to where it spills over and won’t seal, but then I don’t mind if it oozes out a little.

I used fresh (you can use frozen) spinach, cheese, Italian seasoning, mozzarella cheese and shredded chicken. My daughter doesn’t add the veggies at this point. She would rather eat them at a later time.


You can really add anything you like just make sure it’s not too juicy.

Oooo, bad photo of my shredded chicken, spinach and mozzarella cheese, but I think you get the idea.
Then you roll it like you would if you were making cinnamon rolls. Make sure you squeeze out all the air and pinch the seam closed. Lay the seam side down on the baking pan. I like to use use a stoneware bar pan, and dust it with Parmesan cheese or corn meal or flour first.

Then I brush it with good olive oil, and sprinkle it with garlic salt and Parmesan cheese, and slice a few slits (not all the way through) in the top.

Bake at 375° for 25-30 minutes, until golden brown.


Mmm…right out of the oven nice and golden and smells wonderful!

Serve with a marinara sauce, and enjoy.

Then you can use the leftovers for your lunch, and you can see how well it worked in a bento box lunch.
What will you put in your stromboli?

WEEKLY MENU

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

DATE BREAKFAST LUNCH DINNER
Monday 9/19 CEREAL SANDWICHES Recipe Experiment Night

Tuesday 9/20 TOAST LEFTOVERS Sloppy Joes
Wednesday 9/21 YOGURT SOUP Stuffed Cabbage Leaves
Thursday 9/22 FRUIT CHEESE & FRUIT Jambalaya
Friday 9/23 OATMEAL C.O.R.N. Chili Hominy Bake
Saturday 9/24 Farmer’s Breakfast leftovers Chicken Paprika in Cream Sauce
and

Maple Glazed Carrots
Sunday 9/25 Toasted French Toast Hot Wings Shredded Chicken Vegetable Egg Rolls

Fire Day Friday: Grilled Creole Chicken Sandwiches

With our son’s football season in full gear now, weeknight dinners have to be quick and easy. But that doesn’t mean we have to settle for bland or boring. Here is one of the simple dishes I grilled after one of our practices this week.  
Grilled Creole Chicken Sandwiches
2 chicken breasts, boneless, skinless
1 tsp Creole seasoning (I used Tony Chachere’s)
8 thin slices white cheddar cheese
1 Tbsp olive oil
1-2 Tbsp balsamic vinegar
1 red onion, sliced
¼ cup mayonnaise
1 Tbsp roasted red pepper, finely diced
4 thin slices tomato
Butterfly each of the breasts by slicing them almost all the way through lengthwise and then open them like a book. Cover with plastic wrap and pound to an even thickness.
Season both sides with Creole seasoning.
Preheat a skillet over medium (350f) heat on a grill. When preheated add the olive oil and sliced onion. Cook slowly for 30 minutes, tossing them occasionally.
Meanwhile mix the mayonnaise and red pepper and set aside.
When the onions are softened, sprinkle with balsamic vinegar and toss to coat. Move the pan to indirect heat and increase the grill temperature to medium-hot (400f). Place chicken on the grill and cook for 4 minutes.
Burner on left on low, the two on right are on medium high.
Flip the chicken and top with slices of white cheddar cheese. Cook for 4 minutes or until the chicken hits an internal temp of 160f. (It is hard to get a good internal temp on meat this thin without a Thermapen.) 
Add the onions.
Place on ciabatta rolls brushed with the red pepper mayo and top with tomato slices.
These sandwiches are deceptively big. The chicken patty looks unassuming because it is so thin but it will fill you up. Sometimes we split each breast in half for two smaller sandwiches.

NOT YOUR MOM’S TUNA CASSEROLE

BUT SERIOUS COMFORT FOOD NONE THE LESS.

NOT YOUR MOM’S TUNA CASSEROLE

1/2 rotiserrie chicken, cut into small pieces or 2 large cans albacore white tuna
1 can cream of mushroom soup or substitute FOR NO PRESERVATIVES
1 can chopped green chiles, drained
1/2 cup milk
1 large can French’s French fried onion rings
1 bunch green onions, diced
1 stalk celery, diced
1/4 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
2 cups wide egg noodles

  • Preheat oven to 350 degrees.
  • Bring a large sauce pan of water to a roiling boil.  Add noodles and simmer 5 minutes.
  • Whisk together soup or soup substitute and milk.
  • Add onions, celery, chiles and chicken pieces blending well.
  • Add in 1/2 can French’s onion rings, blending well again.
  • Add in drained noodles and cheeses, blending again until well mixed.
  • Pour into a greased casserole dish and top with remaining Frnech’s onion rings.
  • Bake 30 minutes.
  • Enjoy.