recipes |

The best part of waking up…

Posted on May 22, 2013 by Amy

Can you hear that jingle in your head? “The best part of waking up is Folgers in your cup!” Does anything say ‘coffee’ more then that? Its classic! We are so happy to partner with Folgers today to talk about how much we love our coffee and announce their campaign for a new jingle {hang on for information about that}.

Anyway, as I {we} write about quite a bit here, I {we} love to entertain and especially have houseguests. While having weekend guests gives us the excuse to fix a nice meal and have a glass or two of wine and catch up with our friends over dinner, with overnight guests the next morning is also such a nice relaxing time.

In our former home we’d wake up and sit on the front porch with our friends or family, drinking coffee and catching up before starting our adventures. Even in winter we just brought out the blankets and of course, tons of hot coffee. In our new house we have a pretty, private backyard and we’ve been really enjoying how peaceful it is in the mornings.

I put together this little breakfast for some guests the other day, it was the perfect time to relax and reconnect over a simple breakfast and coffee. We sat outside, enjoyed a nice spring day and listened to some uplifting music and it day started off perfectly. It really was the best part of waking up!

These yummy, easy mini-frittatas were from Terry. She served them recently at her son’s baptism and they were so good, I immediately made them again. We’ll be back with the recipe soon. They are perfect for breakfast with fresh fruit and some blueberry muffins, and coffee of course!

So now that we’re all thinking about coffee and I have the Folgers jingle running through your head, I can tell you that Folgers is sponsoring a contest to find a new spin on the famous jingle. Do you think Folgers will find one that is as catchy and has such a long lifespan? What do you think about when you hear it? I know for me, I immediately go to the Christmas commercial when the brother returns Christmas morning from “Deepest Africa” to surprise his family. It seriously gets me every time–but it’s such a classic! Kudos to Folgers for fostering musical creativity in today’s upcoming musicians to find a new talent to create just the right jingle. And, you all can have a say in who the winner is of the Folgers Jingle Contest.

Vote for the best Top 10 Finalist in Folgers’ Jingle Contest! Meet the Top 10! Take a look at Folgers® Jingle Contest Finalists, and listen to the tracks that earned them a spot in The Top 10. Cast your vote once every day through June 19th. You could win exciting prizes, like free Folgers Coffee, iTunes® gift cards, signed CDs from Gavin DeGraw, and even a $10,000 Grand Prize just for voting! Before you vote, follow the Road to the Jingle on Facebook to see how they traveled the U.S. to track down the Top 10 contestants! Remember, you can vote once a day through June 19th! Click here for official rules.

contestants! http://www.facebook.com/folgers

VOTE HERE: http://www.folgerscoffee.com/folgers-jingle/vote

Take a look at them and listen to the tracks that earned them a spot in the top 10, then cast your vote. {You can vote once every day through June 19th.}.

Seriously.

Thanks for stopping by

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Posted in Entertaining, Porches, Spring | Tagged best part of waking up, breakfast, coffee, entertaining, entertaining houseguests, folger's, guests, houseguests, recipes | 2 Comments

Autumn Apple and Curry Chicken Salad

Posted on October 1, 2012 by Terry

I just had the pleasure of chaperoning my son’s kindergarten field trip to a local apple orchard. Look at those delicious red apples! I ate quite a few while walking around and they were quite tasty. While savoring the sweet Autumn flavor it gave me a creative new take on chicken salad I couldn’t wait to try out when I got home.

Apple picking, the perfect fall activity!

Fall is by far my favorite time of year and apple picking is the perfect fall activity for adults and kids alike. It isn’t really the picking for me but all the goodies I get to bake and cook when I get home. This recipe is going to be a fall must have in my house as both my kids and hubby loved it. My hubby isn’t really into savory but he devoured this salad last weekend during a fall hike. It really captures all the wonderful flavors of the fall season. It is a great option for kids lunches or served on endive at your next fall gathering. It is sure to be a crowd pleaser who ever the audience.

Ingredients

1 cup low-sodium chicken broth
1 cup water
1 1/4 pounds boneless skinless chicken breasts
1/4 cup sliced walnuts, almonds or pecans (I used walnuts)
1/2 cup good mayo or nonfat plain greek yogurt
1 teaspoon curry powder (I love curry and used a bit more to taste)
1/2 cup golden raisins
1 cup freshly picked crisp apples, diced
1/2 cup pears or grapes sliced and diced (optional, you can double the apple if you prefer but I did add the pear:)
Salt and freshly ground black pepper
the juice of one lemon
Mixed greens or crackers for serving

Directions

Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 6-8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered for another 20 minutes. Remove the chicken, cool and dice into 1/4-inch dice.
Toast the almonds, walnuts or pecans in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
In a large bowl, mix together the mayonnaise (or yogurt), curry powder and lemon juice. Fold in the chicken, raisins, nuts and apples and pear (and/or grapes).
Season with salt and pepper (And extra curry if you like it strong like I do).
Serve with crackers or mixed greens and enjoy!

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Posted in Autumn and Fall, Autumn/ Fall, chicken, Cooking/Recipes, Healthy Eating, In the Kitchen Series, Low Carb, Paleo, Uncategorized, Whole Foods | Tagged Apple, Chicken, Curry Chicken Salad, Fall, In the Kitchen, recipes | Leave a comment

Turning 37 in Style {Party Menu}

Posted on June 29, 2012 by Terry

Fashionista Party!!

A couple weeks ago I turned 37 and hosted a fashion birthday party to celebrate in style. You can check out all the fun party details HERE if you missed the first post. It was so much fun to shop with all my girlfriends inside my own home. We drank, we ate, we shopped, and just celebrated all the things that women love.

I am back to share the menu that I choose for this party because it was quick and easy, perfect for any celebration.

Inspiration for my own"Make Your Own Mimosa Bar from Every Scrap Countz

I had found this photo (above) on Pinterest a while back and it inspired me to have my own “Make Your Own Mimosa Bar”. Who doesn’t like champagne and doesn’t it just go hand and hand with shopping and celebrating??? It is easy to stock (just buy your favorite champagne) and some pure fruit juice or puree. I offered four different kinds of “add-ins”.

Mimosa Bar Flavors

Mimosa (Champagne and Orange Juice)
Bellini (Champagne and Peach Puree)
Razzle Dazzle (I made up this name but it is simply Champagne and Raspberry Puree)
Strawberry Fizz (Another made up name but simply Champagne and Strawberry Puree)

Make your own Mimosa Bar

To go with the champagne, I served a few of my favorite easy to make appetizers.

Goat Cheese and Scallion Crostini

Amy introduced me to this easy entertaining appetizer and it seems to be a staple at each and every party we host (alone or together!). It is so fresh, fragrant, colorful and the EASIEST APPETIZER EVER! Seriously, it has FOUR ingredients and takes less then FIVE minutes to make, but your guests will never know.

Ingredients

One loaf of french bread, sliced
One bunch scallions (green onions)
One package of goat cheese, softened
olive oil

Directions

Turn on your broiler so your oven is ready
Puree the scallions (white and green parts) in a food processor, adding olive oil until it resembles a sauce (don’t over mix, you just want it to be spreadable)
Spread the scallions/olive oil on french bread, then spread a nice chunk of goat cheese on top.
Broil 2 to 3 minutes until golden, serve immediately & enjoy!!

Caprese Skewers

Caprese Skewers

Here is another simple hors d’ oeuvre that uses three very fresh ingredients and is always a popular choice. It take a tiny bit of time to skewer each one together but once you are done, they look and taste wonderful.

Ingredients

Fresh mozzarella (the small round balls)
Fresh basil
Grape tomatoes
Balsamic glaze (optional)
Salt & pepper
Toothpicks or kabob skewers

Directions

Slice grape tomatoes in half
Create an assembly line of skewers, cheese, basil and tomatoes
Skewer a mozzarella ball, a basil leaf and 1/2 a tomato onto each skewer (flat side down)
Serve on a pretty white platter or in a fancy glass
Drizzle with balsamic vinegar or glaze (glaze can be purchased at most stores in the vinegar aisle and is thicker and sweeter than most balsamic vinegars)
Sprinkle with salt and pepper to taste

We also enjoyed cupcakes, however there isn’t a recipe as they came from Wegman’s and they were delicious! After all, what’s a birthday party without {a little} cake?

I hope your next birthday celebration is at tasty as mine was!!

Thanks for stopping by,

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Posted in Birthday Parties, Cooking/Recipes, Entertaining, Events | Tagged appetizer, birthday party, champagne, crostini, easy entertaining, entertaining, Fashion, fashionista party, Recipe, recipes | 1 Comment

Stars and Stripes Inspiration Board and Summer BBQ Recipes

Posted on June 15, 2012 by Terry

Are you ready to kick off BB-Q season? Do you have a “go to” recipe that you are planning to bring to your next pot luck cook out? Are you looking forward to some patriotic fireworks this Independence Day? For those of you who need a bit of red white and blue inspiration, this post is for you! I hope you get into the spirit of summer with this Stars and Stripes Inspiration Board and I hope you enjoy some of my “must try” cookout recipes, perfect for your next party.

: Stars and Stripes Inspiration Board- Happy July 4th!!

July 4th always sneaks up on me so this year I wanted to ensure I planned ahead. I love a good cookout but I often find myself overindulging and overeating! I have put together healthy menu to get you through the holiday and/or your next summer cookout without blowing up like a firework:).

Grilled Lemon Thyme Chicken (Ina Garten)

Stock Image

3/4 cup fresh lemon juice (4 lemons)
3/4 cup olive oil
2 teaspoons salt
1 teaspoon pepper
1 tablespoon minced fresh thyme

Directions:

Whisk together the lemon juice, olive oil, salt, pepper, and thyme.
Pour over the chicken breasts in a nonreactive bowl.
Cover and marinate in the refrigerator for 6 hours or overnight.
Grill to perfection and enjoy:)

Red, White and Blue Potato Salad (From Cooking Light)

: Cooking Light: Red White and Blue Potato Salad

INGREDIENTS

2 cups fingerling potatoes, halved lengthwise (about 10 ounces)
2 cups small red potatoes, quartered (about 10 ounces)
2 cups small blue potatoes, halved lengthwise (about 10 ounces)
1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
3 hard-cooked large eggs, finely chopped
1/4 cup red wine vinegar
2 tablespoons olive oil
1 1/4 teaspoons salt
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced

Preparation

Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.
Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.
Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.

Note: Blue potatoes are starchier than the others and tend to bleed, so cook them separately. If you need to, prepare this dish a day ahead, but add the blue potatoes just before serving. If your potatoes are larger than the ones we call for, cut them to a uniform size.

Strawberry Mousse Parfait with Fresh Fruit and Almonds

(Adapted from Chocolate-Covered Katie and it is Paleo friendly!!)

Stock Image

I found this recipe on Pinterest, but you know me, I had to make it my own. Chocolate-Covered Katie is a blog I follow as she finds ways to make all decadent desserts healthier. It is a great way to indulge without overindulging. This dessert is wonderfully light, fresh and creamy. You really feel like you are cheating with this creamy dessert when in fact you are feeding your body wonderfully healthy coconut milk. Coconut is all the rage right now as it is easy for the body to digest and is immediately used for energy. Who doesn’t need a bit more energy these days:). The presentation is perfect for your next party and the coconut cream and berries will keep you energized for your next game of horseshoes!

INGREDIENTS:

1 can full-fat coconut milk
2-5 strawberries for mousse, additional strawberries for garnish and diced layering
almonds (sliced or chopped)
blueberries for layering and garnish
mint for garnish
1/4 teaspoon vanilla extract
sweetener to taste (Stevia or powdered sugar)
tiny pinch of salt

DIRECTIONS

Open coconut milk and ensure it is very thick. If it is not, transfer can to bowl and refrigerate overnight. The coconut needs to be very very thick.
Transfer the think coconut milk to a bowl leaving out any of the coconut water.
Blend in strawberries, vanilla and Stevia
Chop additional strawberries for layering (toss with a bit of sugar or Stevia to make them sweet)
Rinse the blueberries
In a pretty glass layer the following: mousse, strawberries, almonds, mousse, blueberries, almonds. The last layer should end with mousse and garnish with a strawberry and/or blueberry and a sprig of mint. Chill in the fridge until you are ready to serve. This is a great time saving, make ahead dessert!

Happy Independence Day!

Sharing at~

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Posted in 4th of July, Cooking/Recipes, Entertaining, Inspiration Boards | Tagged cookout, Fourth of July, Healthy, Independence Day, inspiration, recipes | 1 Comment

In the Kitchen with 11 Magnolia Lane: Meatloaf Muffins, Curry Chicken Casserole & Crock-Pot Pork Carnitas

Posted on March 1, 2012 by Terry

Click on the “In the Kitchen with 11 Magnolia Lane” Button to read about our new series

Meatloaf Muffins:

Ingredients

1 egg
1/2 cup milk
1 cup shredded Cheddar cheese
1/4 cup quick cooking oats or panko bread crumbs (I personally prefer Panko)
¼ cup finely chopped almonds or nuts (I use a spice mill so it is a powder)
1 teaspoon salt
1 pound ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the egg, milk, cheese, Panko and salt. Add the ground beef, mixing well, and form into 12 equal sized meat balls and place into a lightly greased muffin tin. Press down the center of each meatloaf with a spoon once placed inside the muffin tin.
In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
Bake, uncovered, at 350 degrees F (175 degrees C) for 30-40 minutes.

Curry Chicken & Broccoli Casserole

This recipe is courtesy of my Aunt Barbara… It is one of my favorite recipes and it offers true comfort to my family and I during the cold winter months.

Ingredients

1 can of cream of chicken soup (please see below as I personally never use condensed soup and offer an easy delicious and healthy alternative)
1 cup mayonnaise
1 cup shredded Cheddar cheese
1 tsp. lemon juice
1 tsp. curry powder
½ tsp black pepper
1 tsp olive oil
1 large bag of frozen broccoli (I also use fresh but you will need to steam it prior)
1 ½ lbs of boneless chicken breast or tenders

Directions

Preheat oven to 350 degrees F
Heat a Saute pan with olive oil. Cut chicken into chunks and cook until golden brown. Place cooked chicken in a 13 X 9 baking dish.
Cook broccoli until al dente and place over chicken in baking pan.
In a large bowl, combine the cream of chicken soup, mayonnaise, curry, lemon juice, cheddar cheese and black pepper. Pour over chicken and broccoli until well coated.
Bake, uncovered, at 350 F for 45minutes

Homemade Cream of Chicken Soup

Cutting out processed foods, such as canned soups, is a huge step towards living a healthier life style. Canned soup casseroles really make your life easier but the sodium and preservatives do take a toll on your body. I love this casserole but making my own cream of chicken soup saves calories and creates a wholesome and healthy meal that your family can enjoy guilt free.

Ingredients

2 Tsp Butter
2 Tsp Flour
1 cup chicken stock
Salt & pepper to taste

Directions

Place butter in a pan and melt it. Add in an equal amount of flour, 2 Tsp in this case . Stir it around untl the flour is absorbed, about 1 minute.
Add in chicken stock, a little at a time, whisk it until smooth. (If you dump in all your liquid, you will end up with many little lumps).
Cook and stir about 3 minutes, until smooth and heated through. The longer you cook the thicker it will get. Salt & pepper to taste.

Crock-Pot Pork Carnitas

Ingredients

2 lb. pork tenderloin
1 medium onion, diced
1 tsp cumin
1 jar salsa verde
1 can Ro*Tel (I used mild)
tortillas (exclude if you are eating paleo or low carb)
your choice of toppings – cheese, cilantro, salsa, sour cream, lettuce, avocado, lime juice, etc.

Directions

Place the pork tenderloin in the crock-pot
Cover tenderloin with onions
Sprinkle with cumin and then add the salsa and can of Ro*Tel tomatoes
Cook on low for 8-10 hours until tender (My crock-pot is hot, I only needed 6 hours)
Once cooked, remove the pork from crock pot and shred it.
Drain juice out of crock-pot reserving some in a bowl. Use a strainer as you will want to save the tomatoes & onions.
Add the meat back to the crock-pot with the tomatoes and onions.
Add some of the reserved juice to the meat until nice and moist.
Serve on tortillas with desired topping

Posted in Cooking/Recipes, In the Kitchen Series | Tagged Healthy Cooking, in the kitchen at Magnolia Lane, Low-carb recipes, Printable Recipes, recipes | Leave a comment

Sesame Ginger Chicken & Linky Tools Link Party

Posted on February 10, 2012 by Terry

So, you have made it through the first week of low carb and high fat cooking. I hope you are feeling satisfied and possibly have a bit more energy. Changing your eating plan is always a difficult process but I do hope I have made that transition a bit easier with the printables recipes, calendar and shopping lists. The more you plan ahead, the easier it will be to stay on the program and see results.

I have listed on the calendars that Sunday afternoons are my “prep” day and I encourage everyone find a day that works for them. Setting up a prep day is crucial to your success and it is a huge time saver mid week when life gets busy. Challenge yourself this week and try to avoid the drive thru or limit the amount of carbohydrates you allow yourself this week. My friend who has been following this meal plan since January, has lost 17lbs. This past week she began working out so the 17lbs was from diet alone. Please feel free to contact me with any questions and Bon Appetit!!

Sesame Ginger Slow-Cooker Chicken

(Adapted from the Pilsbury Website)

Ingredients:

6 boneless, skinless chicken breasts, cut into large cubes or strips

1 small bag baby carrots, Broccoli and sugar snap peas (Or any Asian Vegetable mix you prefer)

2 Tbsp grated fresh ginger root, I used powder but fresh is always better

1/2 cup chicken broth (homemade is always preferable)

1/4 cup honey (I know this isn’t low in carbs but it does make a difference in this recipe so I have no alternative to share)

2 tsp sesame oil

1 tsp dried minced garlic

1/4 cup soy sauce

3 Tbsp cold water

3 Tbsp corn starch

1 Tbsp sesame seed, toasted

2 green onions, sliced with tops

Preparation:

Spray 3 1/2- to 4-quart slow cooker with cooking spray.
Place chicken in slow cooker. Sprinkle with ginger root.
In small bowl, stir broth, honey, oil and dried minced garlic. Pour over Chicken.
Cover; cook on Low heat setting 6 to 8 hours.**Your chicken can become dry if you over cook. that actually did happen to me the first time around so I had to lower the time as my crock pot does run hot.**
Place the veggies (Carrots, Broccoli and sugar snap peas) in the microwave until Al Dente (I would do this when the chicken is almost done cooking and please don’t overcook your veggies or they will get mushy). Place on a serving large platter.
With slotted spoon, remove chicken to the same serving platter, cover to keep chicken and veggies warm.
Strain cooking liquid; pour into 1-quart saucepan. In small bowl, mix soy sauce, water and cornstarch until smooth; add to liquid in saucepan. Cook and stir over high heat until thickened and sauce begins to bubble.
To serve, pour sauce over chicken and veggies and toss so they are all evenly coated. Garnish with sesame seed and onions.

As always, thank you for stopping and enjoy!!

And now…Join on in at the Linky Tools Link Party! Check out some new blogs and visit friends. Please follow us via the Linky Tools Button on the right sidebar to stay up to date at Magnolia Lane. (Have a Blog? We’ll follow you back, simply leave us a comment after you have connected) Thanks!

Posted in Cooking/Recipes, In the Kitchen Series | Tagged Healthy Cooking, in the kitchen at Magnolia Lane, link party, meal planning, recipes | 36 Comments

Reinventing your left overs: Tilapia Taco Salad with Cilantro Sour Cream

Posted on February 8, 2012 by Terry

Click on the "In the Kitchen with 11 Magnolia Lane" Button to read about our new series

Quick and Easy Tilapia Taco Salad

I hope everyone enjoyed the tilapia with green bean, mushrooms and tomato in a sherry cream sauce last night. I know I did. I am a bit embarrassed to admit that I ate all the green beans last night leaving behind two naked tilapia filets and nothing planned for dinner. This is the perfect opportunity to re-invent my left overs and make an entirely new meal from the leftover tilapia.

As you can see from the current meal February Menu Calendar, we eat lots of leftovers for lunches and nothing goes to waste in my house. I really try to ensure that we eat everything and if that isn’t possible I usually share it with a neighbor or friend who hates cooking or works long hours.

Re-inventing your leftovers is a great way to save money and it is a huge time saver on those nights where you have a million activities planned or you just do not feel like cooking. This meal will only take you a few minutes to prepare as the fish is already cooked and can be eaten hot or cold. This is my version of how you can re-invent your leftovers into an entirely different meal. Enjoy!

Tilapia Taco Salad

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Ingredients:

2 tilapia filets (reheated or cold)

1 head of romaine lettuce

1 tomato

1 bunch cilantro

¼ green onion

1 avocado

1 lime (zested and juiced)

1 clove of garlic

1 container whole milk sour cream

¼ teaspoon of cumin

salt & pepper to taste

Directions:

Coarsely chop or simply crumble up the tilapia filets into a bowl, set aside
Dice or slice tomato, avocado and green onion into individual bowls and, set aside
Cut off base of lettuce, wash the leaves and set aside If you prefer a salad, I would chop the lettuce up into bite-size pieces. Also, feel free to get creative with your toppings. These are just my favorites.

Cilantro Sour Cream

Cilantro Sour Cream: (can be combined in a food processor)

Mince 1 clove of garlic
Finely chop ½ cup of cilantro leaves
Zest and Juice lime
Place all ingredients in a bowl with the sour cream
Add cumin, salt & pepper to taste

Assembly:

Place two lettuce leaves on plate; add some fish, diced tomato and 1-2 slice(s) of avocado.
Spoon the cilantro sour cream over the taco
Garnish with green onion and additional cilantro leaves.
Enjoy!

Linking up to:

Inspiration Friday At The Picket Fence

Posted in Cooking/Recipes, In the Kitchen Series | Tagged Cooking, healthy recipes, In the Kitchen, recipes, salad, tilapia | 3 Comments

In the Kitchen at Magnolia Lane {New Series}

Posted on January 23, 2012 by Terry

One of my resolutions this year was to get more organized in the kitchen and to eat healthier. I have been toying around with the idea of planning a month of winter meals and decided it was time to try it. Knowing each and every day what I am going to make for breakfast, lunch and dinner has taken away so much stress, it has also saved us money and I have unintentionally lost a few pounds (who doesn’t want to lose weight without trying?)

Meal planning does take some time, especially if you plan out the entire month. While it takes me a few hours to write out a plan for 1 full month of meals as well as a weekly grocery list, I have basically earned all that time back now that I have each and every meal accounted for. I spend less time stressing about meals, spending money on last minute runs to the grocery store and I really have curbed some unhealthy eating habits (We have not gone through a drive through in a month!!)

So, I will be sharing my menus with Magnolia Lane readers in our new series “In the Kitchen at Magnolia Lane,” as well as weekly shopping lists, recipes and instructional videos. I hope that by sharing my meal plan I will take the stress out of everyday cooking, save you some money, and help you feel healthier than ever.

Most of the food I cook is low in carbohydrates, high in “good” fat and yummy. I don’t follow one specific diet plan and I am not saying that my way should be your way. I simply shop and eat low carb which seems to work for me and my family. I read a lot labels at the grocery store (more on this in my videos) and I also read quite a few Primal and Paleo cooking blogs. I do not consider my meal plan to be Primal, Paleo, Atkins and/or South Beach although elements of each are incorporated into my meal plan. I know the words “high-fat” must sound crazy but I assure you, they are all good fats and I have lost 7lbs without any extra focus!

I have also been cooking for my good friend and neighbor as she is interested in eating healthier and hoping to lose a few extra pounds. When I began my meal plan, I included her food as well. I cook breakfast, lunch and dinner 6 days a week for my dear friend who works long hours and is a single mom of two wonderful girls. Since January 2nd, she has lost 12 pounds and she has not missed carbs/sweets and she has not felt a need to over indulge (that is where all that good fat comes into play). She has been loving the meal plan and is losing weight without even hitting the gym. As much as I hate to say it… your diet is everything when you are trying to lose weight.

Today I am sharing one of my meals off the January Calendar. The way the system will work is that I will be repeating this menu again in March. In April I will share a “spring-inspired” menu that will carry us through the end of June. I will, of course, do the same for Summer and Fall. In order to shop smart and save money I always take advantage of weekly sales as well as seasonal produce.

So, here the first recipe to give you a preview:

*Cilantro Chicken Salad*

2 oven roasted chicken breast, shredded or diced
1/2 cup mayonnaise
1 scallion, chopped
1/2 red pepper diced
1 lime zested and juiced
1/4 cup chopped cilantro
1/4 teaspoon salt and pepper
1/4 teaspoon garlic powder
1/4 teaspoon of cumin
pinch of chile powder
1 tablespoon olive oil
2 beefsteak tomatoes (optional)

To Roast Chicken:

Pre-set oven 350 degrees. Place chicken breast on baking sheet, coat with olive oil and a bit of salt and pepper. Bake for 15-20 minutes. Juices will run clear and chicken will be lightly browned.

Combine chicken, mayonnaise, scallions, lime zest and juice, and cilantro. Season to taste with salt, pepper, garlic powder, cumin, and chile powder to taste.

Core out the top of each tomato, remove the internal pulp and seeds. Fill with chicken salad and enjoy! Pictured are roasted sweet potato discs and steamed green beans.

(Inspired by skinnytaste.com)

{Click here on the cilantro chicken recipe to print a copy}

***Don’t forget to enter our current giveaway for Ramsign porcelain enamel house number sign. CLICK HERE to enter.***

Favorite Summer Recipe at Tatertots & Jello

Posted in In the Kitchen Series | Tagged Chicken, Cooking, Healthy Eating, In the Kitchen, Low-carb recipes, Paleo, Primal Eating, recipes | 4 Comments

Fall Engagement Party

Posted on November 11, 2011 by Amy

I am back from hosting an Engagement Party at parent’s home (who were gracious enough to let us borrow their home for a night), and I think I can say a great time was had by all!

The table--"pre-game"

My original idea for the party was to have it outside with a “Fall” theme. Initially we hoped to have it at a Pavilion near my parents home which is convenient to most of the guests including the Bride & Groom, which my new home definitely is not. However, we weren’t able to arrange that, so we hoped to make use of their lovely porch, but the weather was cold and very windy that night, so inside we went.

Other then some Sunflowers from Trader Joe's, all of this arrangement came from in and around my parent's yard.

Since I had planned the menu expecting to need food to help keep everyone warm, I made a few last minute changes like skipping serving soup and instead serving small sandwiches. Mostly I wanted to keep my stress level down so I kept the menu really simple–sandwiches, spinach & artichoke dip, roasted orzo pasta salad, and brie with cranberry topping (thank you, Wegman’s).

The one thing I did which was a great success was to have an “Apple Cider Bar”. Obviously it would have been a good choice for a cold night, but it was still a hit indoors. My husband was unsure that anyone would bypass traditional cocktail drinks for it initially, but it turned out to add something really fun to the mix. Everyone enjoyed creating their drink –or in many cases, putting my ex-bartender husband to good use mixing something yummy up for them, which he happily did.

I served the cider in traditional mason jars, and custom-made a label to "pretty" them up!

Another wise choice on my end was employing Terry’s baking skills to make the most delicious apple spice cupcakes, some guests even asked if they were “real” they were so beautiful, and they tasted just as good. (Isn’t that a great friend? Thanks Terry for the delicious dessert!)

All in all it was wonderful to celebrate the beginning of my brother-in-law and future sister-in-law’s life together and it is always nice to have an evening to catch up with family and friends.

And, a special note on Veteran’s Day, my family sends out our deepest thanks to all of you who serve this great country! Have a great day…

Posted in Cooking/Recipes, Entertaining, Events, Weddings & Events | Tagged cocktails, engagement party, entertaining, Fall, party, recipes | 1 Comment

Pumpkin White Chocolate Chip Cookies

Posted on October 28, 2011 by admin

Yum! I don’t bake often, and I admit I am really not that good at it. I prefer cooking to baking, probably because baking requires more precision which is not my natural way.

But this recipe is SO good, and the perfect cookie to enjoy on a brisk fall day. I got this recipe out of my (former) neighborhood cookbook, from my good friend Debi.

I distinctly remember about a year ago (probably the last time I baked cookies) her son was at my house and the boys were enjoying whatever cookie I had just made. Her son informed me my freshly baked cookie was “good” but “not as good as his mom’s pumpkin white chocolate chip cookies”. I didn’t forget that, he definitely raised the bar–or at least piqued my curiosity to see just how good those cookies really were.

So, when I found I had the recipe in this fabulous cookbook my neighbors had joined together to make a few years back, I had to try it. I think that her son was right on, these are really good! Just be warned, the recipe makes enough to share.

The cookie ingredients you will need

Ingredients

2 c butter (softened)
2 c sugar
1 16 oz can pumpkin
2 eggs
4 c flour
1 T pumpkin pie spice
1 t baking powder
1/2 t baking soda
1 bag white chocolate chips

Frosting

1 can cream cheese frosting
1/4c brown sugar

Heat oven to 375.
Stir together flour, baking soda, baking powder and pumpkin pie spice, set aside.
Beat butter and sugar until fluffy. Add pumpkin & eggs beat until smooth.
Slowly add the flour mixture to the bowl. Beat medium speed until blended.
Stir in chips.
Baked on greased cookie sheet 12-14 minutes.

fresh from the oven, just waiting to be frosted.

While cookies are baking, mix frosting with the brown sugar. Spread on cookies when warm.
Enjoy!

Yum!

And….here is the printable version for your cookbook!

pumpkin white chocolate chip cookies

Happy Halloween everyone! I am off to start packing as we road trip for our Halloween weekend. I am so excited to see my friends, take the kids trick or treating in their old ‘hood and especially for a wine date with my girls Terry and Trinity…Have fun and be safe everyone!

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