Deconstructed Eggroll Stir-Fry

...or Poor Man's Stir-Fry...or Exploded Eggrolls....I couldn't make up my mind as to what to name this dish. Whatever the name, it is DELICIOUS! Not only is it delicious, it is super flexible. Not only is it super flexible, it is pretty dang healthy. That makes it a winner, winner, chicken, ...err I mean stir-fry(?) dinner in my book!

Poor Man's Stir Fry
Recipe Source: Kitchen of Siggy Spice

• 1 pound of Ground Beef (you could also use Ground Turkey, Chicken, or Pork)
• Salt and Pepper to taste
• 4 TBSP Toasted Sesame Oil
• 4 Garlic Cloves, minced
• 5 Green Onions, white and green parts sliced
• 14 ounces Coleslaw Mix (or finely shredded cabbage)
• 4 TBSP Low Sodium Soy Sauce or Braggs Liquid Amino (more to taste)
• 1 tsp Sriracha Sauce (more to taste)
• 1 tsp Fresh Ginger, paste or grated. (more to taste)
• 2 packets Truvia (or sweetener of your choice)
• 2 tsp White Vinegar
• 1 bag (14-16 ounces) Frozen Stir-Fry Veggies. I use the Trader Joe's Hodgepodge Harvest, but feel free to use what you like
• 2 cups cooked Brown Rice. Trader Joe's makes a handy dandy pre-cooked frozen brown rice that is wonderful here, you could also make cauliflower rice to go carb free.

Brown Ground Beef with Salt and Pepper to taste.
Remove from pan and set aside.
Heat up Sesame Oil in pan and saute Garlic, Green Onions, Coleslaw, and Stir Fry Veggies until desired tenderness.
Stir in the Soy Sauce, Sriracha, Ginger, Truvia, and White Vinegar
Add the Ground Beef and Brown Rice into the veggies and mix well. Taste it and make sure it is seasoned well for your tastes, adding more Soy Sauce, Sriracha, Ginger to taste.
Enjoy!

This recipe is linked up at:
Simply Sweet Home

Go Green Smoothie for Earth Day

This smoothie goes by many names in our house:
Monster Smoothie
Shrek Juice
Nickelodean Slime
Today, we are dubbing it Go Green Smoothie for Earth Day!
This is such a GREAT and HEALTHY smoothie.  My kiddos absolutely LOVE it and they have no clue what gives it it's lovely green color, because you CANNOT taste it!  Trust me!  Make it, but don't tell your kiddos, and you can pat yourself on the back knowing you got them to eat a serving of spinach for breakfast! 

Go Green Smoothie

• 1 cup milk - your choice regular, skim, Almond, Coconut, Rice, or Soy...sweetened or not, vanilla or plain.
• 1 banana - I like to use frozen, but use what you have
• 1 cup pineapple*
• 1/2 cup mango*
• 1 large handful baby spinach leaves
• 1/2 cup ice

optional:

• 1 TBSP Agave Syrup, or other sweetner, if desired
• 1-2 TBSP Vanilla or Italian Sweet Cream non-dairy creamer.  I like the creaminess this lends to any smoothie
• 1 TBSP physillium husks or flax seed for an added boost

In a blender, combine milk, banana, pineapple and mango.  Blend until smooth and creamy.  Add spinach leaves and continue to process until smooth.  Add ice and any or all optional ingredients.  Blend again.  ENJOY!

*Note:
I have swapped out the pineapple/mango for strawberries or blueberries.  They both taste just as fabulous, just remember it will change the color from the vibrant green!

This recipe has been linked up at:
Teaching Your Middle Schooler
Tide Mom
Simply Sweet Home
Mommy's Kitchen

Sneaky Brownie Bites

As we have already established, I love a quick and easy treat. 
(((insert "that's what she said" joke here)))
Add in the benefit of being healthier than their average counterpart, and I am SO there. 
These Sneaky Brownie Bites are similar to my recipe for Pumpkin Muffin Cookies, only chocolaty. 
I love them because I can have a fudgy little treat without feeling like I am blowing all the work I did in Zumba class.  
I love them for my 3 little kidlets because all that pumpkin is chocked full of vitamin A and antioxidants, plus it is a good source of vitamins C, K, and E, AND lots of minerals, including magnesium, potassium, and iron.  Hooray for pumpkin!
My kids love them because they are good.  
Take the 2 minutes to mix these up and give you and yours a sneaky shot of deliciousness!

Sneaky Brownie Bites

• 1 box of Devils Food Cake Cake Mix
• 1 can (15 ounces) Pumpkin Puree
• 1 tsp Vanilla
• 1/4 cup Mini-Chocolate Chips

Preheat oven to 400 degrees.
Spray a mini-muffin tin with non-stick baking spray.
Using a hand mixer, combine cake mix, pumpkin, and vanilla.  Add chocolate chips and stir until evenly distributed.
Fill mini-muffin tin with batter using a small cookie scoop.
Bake for 10-12 minutes.  Remove from pan and allow to cool completely.  You will not be able to distiguish the pumpkin if you allow to cool completely.  Dust with some powdered sugar if you are feeling fancy.
Yield:  36 mini-bites

FOOD FACTS:
per mini-bite

CALORIES:  69.3
FAT:  1.9
CARBS:  13
FIBER:  .7
SUGAR:  7.6
PROTEIN:  .8

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
This Chick Cooks

Strawberry Chicken Salad

The lovely Holly from Life as a Lofthouse posted this salad a few days ago and I couldn't WAIT to try it.  So, I did. 
Then, I couldn't WAIT to share it with you. 
So, I am. 
This super simple salad was a total home run with the whole family.
As in, once our plates were clean, we were looking around for more.
As in, I contemplated using the rest of the strawberries I had to make this salad again instead of using them for strawberry shortcake like I promised the kiddos. 
ALSO, since you guys overwhelmingly liked the idea of nutrtional information on my recipes, make sure to check out the "Food Facts" at the end of the post.

Strawberry Chicken Salad
Recipe slightly adapted from:  Life as a Lofthouse 

• 1 - 2 TBSP Coconut Oil, (you could use Extra Virgin Olive Oil)
• 3 boneless, skinless chicken breasts, pounded thin (about 1/4"- 1/2") and even
• salt and lemon pepper to taste
• 1 10-ounce bag chopped Romaine Lettuce
• 12 large strawberries, sliced
• 4 TBSP sliced, toasted almonds.  I used Almond Accent's brand.
• 1 large green onion, sliced
• 1/2 cup Poppy Seed Salad Dressing.  I used the Brianna's brand.
• 1/4 cup Light Raspberry Vinaigrette.  I used the Kraft brand.

Brush a grill pan over medium-high heat with oil.  Season flattened chicken breast with salt and lemon pepper on both sides.  Add to pan and grill until cooked through, about 2-3 minutes on each side.  When cooked thoroughly, remove to plate.  Once cooled to touch, chop into bite sized pieces.
Meanwhile, in a small bowl, mix together the Poppy Seed Dressing and the Raspberry Vinaigrette.
Divide the lettuce between 4 plates.  Divide and layer chicken, strawberries, green onions, and almonds between the 4 plates.  Top with 2 TBSP salad dressing.  ENJOY!

FOOD FACTS
Per serving with specific brands and measurements:

• Calories:  357
• Total Fat:  14g
• Total Carbs:  16g
• Total Fiber:  3.8g
• Protein:  36.7g

This recipe has been linked up at:
Simply Sweet Home
Tidy Mom
Crazy Domestic
Mommy's Kitchen
Nikki's Knifty Knacks
Eat at Home Cooks
Eat at Home

Cinnapple Baked Oatmeal

My kiddos do not like oatmeal.  I think it is a texture thing...we are all big on texture 'round here.  But we all know how stinkin' healthy oatmeal is for us.  This was a quandary for me until I experimented, tweaked, and re-tweaked all the recipes floating around for baked oatmeal and came up with this bad boy!
Tonight, for dessert, my kiddos requested this baked oatmeal.  OATMEAL FOR DESSERT!!!  I love it! 
I have created this form of baked oatmeal and added in lots-o-sneaky, healthy ingredients, cut down the sugar by a lot, as well as eliminated regular oil or butter.  I have a feeling you will be seeing lots-o-varieties of baked oatmeal in the coming months because the possibilities and combinations are endless!
Whether it is for breakfast, snack, or dessert, you can feel good about putting this into your families bellies.

Apple Cinnamon Baked Oatmeal

• 3 cups oatmeal
• 1/2 cup brown sugar
• 2 tsp baking powder
• 1 tsp salt
• 1/4 cup ground flax
• 2 tsp cinnamon
• pinch nutmeg
• 2 TBSP Agave Syrup (you could use real maple syrup as well)
• 2 tsp vanilla
• 3/4 cup milk
• 1/4 cup vanilla yogurt
• 1/4 cup applesauce
• 2 eggs, slightly beaten
• 1/4 cup melted coconut oil....this stuff is miracle oil!
• 1 cup finely diced, peeled apple...about 1 large or 2 small

Preheat oven to 350 degrees and spray a 8x8 square baking pan with non-stick spray.
In a medium bowl, combine oatmeal, baking powder, salt, ground flax, cinnamon and nutmeg. 
In a separate small bowl, combine Agave syrup, vanilla, milk, yogurt, eggs, and applesauce.
Pour melted coconut oil into dry mixture and stir.  Add rest of wet ingredients, stir to combine.  Fold in diced apple.  Pour batter into prepared baking dish and bake for 30-35 minutes.  You can eat it like a piece of cake, or break up a piece in a bowl and splash some milk on top.  ENJOY!!!

This recipe was linked at:
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Crazy Domestic
Mommy's Kitchen

The ULTIMATE Chicken Fajitas

I don't know why I have hesitated to make Fajitas at home....something about the sizzling hot pan perhaps.  Or, something about every homemade Fajita I have tried has lacked a certain something.  It either has no seasoning or the packet seasoning that comes across as processed and salty to me.  But that all ends NOW!
I know it is incredibly presumptuous to call something the BEST or the ULTIMATE....but that is just how I roll...and that is how these Chicken Fajitas roll.  Or fold over.  Or whatever you like to do with them.  They are perfect and easy, and yes, the BEST!
Without further ado, let me introduce you to your next BEST:

ULTIMATE Chicken Fajitas

Marinade:

• ¼ cup fresh lime juice...do not use the bottled stuff (about 3-4 limes)
• 1/3 cup water
• 2 TBSP vegetable oil
• 2 large cloves garlic, minced
• 1 tsp salt
• 3 tsp apple cider or red wine vinegar
• 2 tsp soy sauce
• ½ tsp chili powder
• ½ tsp cayenne pepper
• ½ tsp liquid smoke (do NOT skip this...it completely makes this marinade!)
• ¼ tsp black pepper
• 1/8 tsp onion powder

Fajitas

• 1 1/2 pounds chicken breasts (about 3 large chicken breasts)
• 1 yellow onion, cut into thin strips
• 1 green pepper, cut into thin strips
• 1 red (or orange) pepper, cut into thin strips
• 1/2 medium onion, sliced.  I used red and Walla Walla Sweet Onion.
• 8 ounces fresh mushrooms, quartered
• 1 tsp soy sauce
• 2 TBSP water
• ½ tsp fresh lime juice (a quick squeeze of a cut lime)
• dash of salt and pepper

Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.
After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken 4-5 minutes per side. I used my indoor grill but you can certainly use your outdoor BBQ as well.  Remove from grill and tent with foil to keep warm.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas and top with tomatoes, lettuce, guacamole, cheese, sour cream…the options are endless!


A BIG, hearty THANK YOU to Melanie from My Kitchen Cafe for again providing me with a FABULOUS recipe!

This recipe has been linked up at:
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
Nikki's Nifty Knacks

Pumpkin Muffin Cookies

Happy, Happy Fall!!! 
What if I told you that you could have these INSANELY scrumptious Pumpkin Muffin Cookies with 2 ingredients?  How about if I added in that you could customize them in any way you like to make them your own?  Just to make you shake your head even more, I am going to add in there is no oil, butter, or eggs in them!  I am willing to bet you would not believe me.  Well, my friends, believe it!  These things ROCK and are in the oven in about 2 minutes.  So, to keep it short and sweet like these little beauties, and to make me stop sounding like a late night infomercial, let's get to it!

Ingredients:
1 box Spice Cake mix
1 can (15 ounces) pureed pumpkin, NOT PUMPKIN PIE FILLING!

Optional add-ins:  Raisins, Chocolate Chips, White Chocolate Chips, Pecans, pumpkin seeds...the list goes on and on.  Our favorite is 1/2 cup raisins and 1/2 cup white chocolate chips.  You could always leave them plain and frost them with a cream cheese frosting.

Preheat oven to 400 degrees.  Spray cookie sheet with baking spray.  In a bowl, combine canned pumpkin and cake mix.  Stir until smooth, mixture will be thick.  Add whatever optional ingredients you like, as much or as little as you like.
Using a cookie scoop, put desired amount of dough on sheet.  Bake for 7-10 minutes or until slightly browned on edges.  They will not spread, as they are a "cakey" cookie.  ENJOY!

This recipe has been linked to:
Nikkis Nifty Knacks
Prairie Story
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
Eat at Home

New-Dorf Salad

A couple weeks ago, I did my weekly shopping.  As I am sure I have told you before, I do my menu planning on Thursday night or Friday morning.  I then pack all 3 kiddos into the Mom's Limo, aka mini van, and head out to Costco, Trader Joe's, and then Super Target.  Well this particular Friday, like most days so far this summer, it was about a zillion degrees....with heat index, a zillion and fifty.  Luckily (or not) it takes about 20 minutes to go to Costco, which is enough time for the oven of a car to get nice and cooled down.  The time it took me to help the kiddos out of the car, walk to the front door, rummage through my wallet to find my Costco card, get Kiddo A into a cart, we were literally dripping and disgusting.  UGH! 
As we were working the sample tables, hoping and praying for ice cream or popsicles, this version of a Waldof Salad was being sampled.  Now, let me just say, I have never had a classic Waldorf Salad.  I am allergic to walnuts, and pretty much the thought of putting a mayonnaise-y type dressing over fruit makes me want to hurl.  So, I turned my nose up and kept the vomit at bay.  Now, as a side note, we have seen this particular sample guy at work...he could sell ice in a snowstorm.  At Easter, this same guy was hawking Red Velvet Cake shouting at the top of his lungs that it was "Jesus birthday cake".  So, when he started shouting it was "fresh apples, grapes, celery, yogurt, almonds, and cranberries", it peaked my interest.  I double checked with him there were no walnuts in it, and took a bite.  Holy refreshing salad Batman!  It was FABULOUS!!!  I immediately picked up a container and continued to do my shopping.  While waiting in the massive line, I started to read the ingredients on the label and it literally said:  "Apples, Red Grapes, Celery, Dried Cranberries, Sliced Almonds, Vanilla Yogurt".  Then I caught a glimpse of the $10 price tag.  I promptly put it back and added a few items to my list, came home and made this.  Kiddos raved about it, the Hubby and I could not stop eating it.  Do yourself a favor and try this.  It is simple, refreshing, and spectacular!

Ingredients:

• 3 stalks celery, diced
• 2 apples, diced with skin on.  I used Golden Delicious, but use what you like.
• 2 cups seedless red grapes
• 1 cup Craisins
• 1 cup sliced toasted almonds.  I recommend using the Almond Accents brand.
• 1 cup Vanilla flavored yogurt.

In a medium bowl, add diced celery, apples, grapes, and Craisins.  Stir in the Vanilla Yogurt, coating everything.  Add almonds and stir to coat some more.  Serve immediately.

This recipe is linked up at:
Simply Sweet Home - Friday Favorites
Tidy Mom - I'm Lovin' It
Mommy's Kitchen - Sunday Potluck
This Chick Cooks
Eat at Home

Unbelievable Chocolate Chip Cookies

And I am not just talking about the taste! They also earn the title of unbelievable because of a super secret ingredient and the fact that they are pretty darn healthy! I am not above withholding things from my family, especially when it comes to sneaking good for you stuff into my little unsuspecting brood. I always crack a grin and stifle a giggle when I see my kiddos digging into these gems. Many people turn their nose up when they find out the secret ingredients in these cookies is...ready for it...BEANS, but once they try them and see that YOU CANNOT TASTE THE BEANS in them, they are positively giddy at the idea of getting all of that extra fiber and protein in such a yummy treat!


Ingredients:

• 1 cup Flour Blend (see note below)
•  1/2 teaspoon baking soda
•  1/2 teaspoon salt
•  1/4 cup rolled oats, finely ground in a food processor
•  2 Tablespoons blanched, slivered almonds, finely ground in a food processor (omit if allergic)
•  8 Tablespoons unsalted butter, room temperature
•  1/4 cup white sugar
•  1/4 cup brown sugar
•  1 large egg
•  1 teaspoon vanilla extract
•  1/4 cup white bean puree (see note below)
•  1/2 to 3/4 cup semi sweet chocolate chips
•  optional extra boost - 1 cup of chopped walnuts or dried berries such as blueberries or raisins

Preheat oven to 375 degrees.
In a medium bowl, whisk together Flour Blend, baking soda, salt, ground oats, and ground almonds (optional). Set aside.
In a separate bowl, beat butter and both sugars until creamy. Beat in egg, vanilla, and White Bean Puree. Add dry ingredients and mix on low speed. Stir in chocolate chips (and raisins, dried berries, and/or walnuts).
Make two-bite cookies by dropping rounded half tablespoons, spaced 2 inches apart onto nonstick or parchment-lined baking sheets.
Bake for 12-14 minutes or until golden brown. Let cool on a metal rack. Again, once cooled you CANNOT TASTE THE BEANS!
Store cookies in airtight container at room temperature.

 Flour Blend:
To make the “flour blend”…sift together 1 cup white all purpose flour, 1 cup whole wheat flour, and 1 cup wheat germ. Use what you need and store the rest for future recipes.


White Bean Puree:
Drain and rinse a can of cannellini beans (Great Northern) put in blender or food processor and process until consistency of peanut butter. You may need to add 1 TBSP or so of water



This recipe is linked up at:
Tidy Mom's I'm Lovin' It
Simply Sweet Home's Friday Favorites
Mommy's Kitchen Sunday Potluck
Eat at Home



recipe source: The Sneaky Chef

Siggy's Skinny They Won't Know it's Not Beef Mac

Well, that title is a mouthful...but it makes me smile, just like this recipe!
This dish is a definite staple in my house, and is loved by all. Even my picky pants niece who doesn't eat anything scarfed it down when she came to visit this summer. It makes a TON, like 2 meals worth, so it would work great as a friendship casserole (make one, give one to a friend) or to stick the other one in the freezer for an easy meal at a later date.

Ingredients:

• 1 pound box elbow macaroni, I use Barilla Plus Whole Wheat Macaroni
• 4 TBSP extra virgin olive oil, divided
• 2 green bell peppers, chopped
• 2 cups chopped onion, about 1 large onion
• 1 TBSP chopped garlic
• 2 to 2 1/2 pounds ground turkey breast. I always end up with 2 1/2 because I buy it from Costco
• 1 can crushed tomato (28 oz)
• 2 cans tomato sauce (each 14-15 oz)
• 1 can condensed cheddar cheese soup. Sorry, no way around this one.
• 1 1/2 tsp dried basil
• 1 1/2 tsp dried oregano
• 1 1/2 tsp ground cumin
• salt and pepper to taste
• 2-3 cups shredded 2% cheddar or colby jack cheese

Preheat the oven to 350 degrees.

Cook the macaroni to al dente, set aside.

In a large skillet, heat 2 TBSP olive oil then season and brown ground turkey. Drain meat and set aside. Add remaining 2 TBSP olive oil to skillet, add the peppers and onion, saute until soft. Add garlic and cook just until it becomes fragrant. Do not allow garlic to burn, bleck! Add the crushed tomatoes, tomato sauce, and cheese soup. Stir to combine. Add basil, oregano, and cumin and allow to simmer over medium low heat for a few minutes allowing flavors to meld together. At this point, give it a taste and add your salt and pepper until right for you. Add the ground turkey into sauce. In a LARGE bowl (I said it makes a TON right), combine the macaroni and the turkey sauce mixture. Stir to combine and pat yourself on the back for getting your arm workout in for the day (remember the aforementioned, makes a TON). Spread this mixture into 2 casserole dishes or, as I do, a 9x13 pan and a 8x8 pan. Top with cheese and bake for 20-25 minutes, or until the cheese is lightly browned and bubbly. Once this bad boy is done baking, if you can still use your arms from stirring this mammoth amount of food, pour yourself a glass of wine and enjoy!