Caprese garlic toast with avocado


Ingredients
One Container of Cherry Tomatoes(Halved)

          

A fresh mozzarella ball chopped into pieces
I always use Bel Gioso( it is the Best!)

One large ripe avocado

Fresh Chopped Basil 1/8 of a Cup

Extra Virgin Olive Oil

Fresh Lemon Juice

Herbamare Italian Blend Seasoning salt(You can find this in the organic section!)

Black pepper

Garlic ciabatta bread or your favorite garlic infused bread

(I used Naan garlic flatbread in the picture but ciabatta bread works better.)

Recipe

1. Place your tomatoes, mozzarella and basil in a bowl.

2.Drizzle olive oil over your salad ingredients just enough to coat.
3.Add in few splashes of fresh lemon juice and mix gently.

3.Season to taste with Herbamare and pepper

Refrigerate for one hour.

Peel and chop your avocado and add to your salad.

Warm up your garlic bread in the oven.
About ten min at 350 degrees
Spread your salad over top and serve immediately.

This is one of my favorite summer recipes. 

It is just so refreshing, easy and delicious.

It also happens to pair nicely with a bottle of Cupcake's Moscato ;)

Mozzarella and Spinach on Wheat!

As I mentioned before I've been loving spinach lately. (Avocados too!) Iv'e been making Avocado toast almost every morning!  This sandwich is a little twist on our usual staple Tomato Mozzarella and Basil sandwiches.   I just traded the french bread for Wheat Ciabatta and instead of basil leaves I piled on fresh spinach.

Ingredients

Your favorite loaf of wheat bread- I love Chabaso bakery wheat Ciabatta

Tip-Get it sliced in your bakery dept (saves you from making a mess on your cutting board!)

Tomato

Fresh spinach

Fresh Mozzarella (Get Bel Gioso!) 

It is so good I swear I could eat the whole thing of it..

I buy the pre-sliced pack. 

Olive Oil

Marinara sauce(for dipping)

Build your sandwiches on a cutting board or plate.

I lay down the Mozz first, followed by the tomato, then spinach.

Heat up a bit of olive oil in a pan and cook them up the same way you would a grilled cheese.  

You could use a panini press if you have one! 

Would probably be much easier, but I don't own one yet. 

I recommend you serve them along side a little bowl of marinara sauce.  Barilla Marinara is the BEST!  

If my store is out of it I won't even make these sandwiches.

Happy Friday! 

.

Veggie Quesadillas!

Vegetable quesadillas inspired by Wings to Go

Now that Spring is almost upon us I am attempting to post some lighter recipes. These quesadillas are one of my favorites.  It took a few tries but I finally perfected them.  This is an easy and scrumptious meal.  They can be served alone for lunch, or add a side dish and you've got an easy weeknight dinner.  I like to serve mine with Alexia's Onion rings.  They would be great with a side of fries or potato skins.   

Here's what you'll need:

Ingredients

Tumaro's sundried tomato basil wraps(Only 60 calories!)

chopped zucchini

chopped sweet onion

chopped red pepper

I chopped the veggies coarsley You don't want to cut them too small!

Shredded cheddar cheese

Shredded mozzarella

Margarine or some type of oil(olive,coconut,etc)

Herbamare Amazing organic seasoning( Sea salt infused with herbs and veggies)

Olive Oil

Sour cream optional

Instructions

1. Saute your veggies in a pan with olive oil. (Season with  Herbamare)
If you don't have Herbamare just use sea salt and a bit of garlic powder.
I definitely recommend you try it though(Herbamare) It makes the BEST roasted vegetables ever.

2. Place a small pat of margarine or apply a thin layer of oil to one side of your tomato wrap then place(oil side down on a tin foil lined pan.

3 Sprinkle a thin layer of cheddar cheese over the wrap.

4. Add a generous serving of sauteed veggies.

5. Top with a thin layer of mozzarella.

6.Place another wrap over top and a tiny bit of oil or margarine on top.

7 Bake in a 350 degree oven 9- 10 minutes (Keep an eye on them)

8.Flip over cook an additional 2-3 minutes

When they appear to be crisp and the cheese is melted remove from the oven.

Use a pizza cutter to cut into 6-8 pieces and serve with a side of sour cream or fresh salsa.
Note: You may cook your quesadillas in a pan as you would a grilled cheese if you prefer.
I just find baking them easier.(You can make more than one at a time that way.

Enjoy!

If you didn't stop by yesterday scroll down and check out our little rainbow pinata cake we made for St Patty's day! Inspired by pinterest of course!

Oriental chicken salad!

The easiest oriental chicken salad you will ever make! (Inspired by Applebees)

This salad is superb!  It is wonderful for lunch, but also substantial enough for dinner.  I love how super simple it is to throw together.  All you need is:

Chopped lettuce, a bag of pre-done coleslaw, chopped sweet onion, crispy chow mein noodles(I used La Choy), Perdue breaded chicken strips (found in the refrigerated section).  To finish the salad you will need Kraft's creamy poppy seed dressing.

I use about two parts chopped lettuce to one part coleslaw mix. Then I add in the onion and sprinkle the chow mein noodles over top.  Last I lay on the sliced chicken strips(I used the whole grain version.)  Complete the salad by drizzling with your poppy seed dressing and Enjoy!

As the warmer months approach I am always on the look out for salads and lighter recipes, so feel free to share any of your favorites! 

Happy Tuesday!

Honey barbecue chicken salad!

Honey barbecue crock pot chicken salad!

This is one of my favorite salads to prepare for lunch(and dinner!).  The barbecue sauce, cheese and tomato provide enough flavor to allow you to skip the dressing, but it is heavenly with ranch! I always use this scrumptious recipe from stick a forkinit.blogspot to make my barbecue chicken in my crock pot.

It is the best BBQ chicken recipe I have ever used. I make it often and my boys love it which solidifies it as a staple meal in our home!(They are some finicky children if I may add)

You will need:

For the chicken

One bottle sweet baby ray's Honey BBQ sauce

4-6 boneless chicken breasts

1/4 C vinegar

1 tsp red pepper flakes

1/4 C brown sugar

1 tsp garlic powder

Whisk the sauce ingredients together. Place your chicken in your crock pot coat with sauce and cook on low for 4-6 hours.

For the salad I used a combination of romaine lettuce, shredded sharp cheddar cheese, chopped fresh tomato, sliced sweet onion and topped it off with chopped up honey barbecue chicken.  

I prefer to serve the chicken over the salad while it is warm.

It is delish with ranch dressing, so make sure you try it that way!

What are some of your family's favorite meals?

Kid friendly meal suggestions are always welcome around here. : )

Best Pork BBQ crock pot recipe!

 

This is the Best ever pork BBQ crock pot recipe!  My mom gave me this recipe so I am not sure where it originated from.  This is our go to party main dish.  I also like to make it on a Friday to save some time in the kitchen and serve the leftovers over the weekend. It is so delicious and easy to make! It makes your house smell great while it's cooking.  I typically serve it with rolls but I just recently discovered it is amazing on a wrap!(In fact I prefer it that way) I am making this for New years day. Don't forget your sauerkraut for good luck in the New Year!; ) Here is the recipe:

Ingredients

A pork roast (About 4 lbs)

Sea Salt 

Black pepper 

 One jar of tomato sauce I use Ragu traditional

A dash of Frank's hot sauce

1/4 C of ketchup

1/2 C brown sugar

1/4 C white vinegar

1 tsp minced garlic

1 tsp dry mustard

A splash of Worcestershire 

Season your roast with salt and pepper.

Whisk together your BBQ sauce ingredients in a bowl.

Pour your sauce into your crock pot over your pork roast.

Cook on whatever crock pot setting you desire.

When the pork is fully cooked shred with two large forks.

Serve on a toasted roll.  This is really good with a slice of cheddar or colby jack cheese on top!

 

 

 On the lighter side- Serve on a honey wheat wrap.(I ♥ Tumaros wraps!) They are only 60 calories 

I added coleslaw into this wrap. (It really makes the wrap taste amazing!)  Here is my favorite coleslaw recipe!

Enjoy!

What are your New Year's traditions? Share in a comment ♥

Classic Potato Salad

This is the perfect potato salad recipe!  This recipe has been modified from the classic potato salad recipe in the better homes and gardens cookbook.  This is a staple at our family gatherings and barbecues.  Our family has been making it for years and has perfected the recipe over time.  I get so many compliments every time I serve this salad at parties.  I am guilty of consuming so much more of this than I should every time I make it! lol.  I have a serious weakness with any dish involving potatoes. The loaded potato salad versions I see on pinterest are always tempting, but I prefer to stick with this recipe. I think potato salad has enough calories as it is and this recipe has incredible flavor on its own!  Here is the recipe

Ingredients

 A bag of red potatoes

 I peel my potatoes before boiling it makes it so much easier!

4 hard boiled eggs coarsely chopped

Just under 1/2 cup of thinly sliced celery

1/2 cup chopped sweet onion

scallions optional

for the dressing

1 and 1/4 cup Hellman's Mayonnaise

1 TBS prepared mustard

1/2 tsp salt

1/4 tsp black pepper

1 tsp sugar

2 TBS white vinegar  Secret Ingredients

 I double this recipe when I make it to serve at a party because our family loves it! I also love to have left overs!

 Peel your potatoes and place in a large pot.

Fill with water, add sea salt and bring to a boil.

Boil for approximately 20 minutes.(No longer)

Remove from stove top and drain immediately.

Allow potatoes to cool down before chopping into coarse pieces.

Place your potatoes, chopped eggs, celery and sweet onions in a large serving bowl.

Combine all of the dressing ingredients and whisk together in a small bowl.

Pour your dressing over your potato mixture and mix gently with a rubber spatula.

Chill overnight and served topped with chopped scallions.(if desired)

  

Enjoy! 

You'll love this recipe!

Perfect Pasta Salad!

This pasta salad is Amazing, after making pasta salad many times I finally feel that this recipe is perfect! The flavor is incredible and its packed with colorful veggies. The addition of tortelloni is what really makes it so delicious. I like to make a big batch on a Friday and serve it as a side with different main dishes over the weekend.  It saves me some time in the kitchen, so I am able to do other things, such as spend more time with the kids! I ♥ make ahead dishes for that reason especially. Typically I pair this with burgers/pork roll, pork barbecue, grilled chicken or italian sausage sandwiches.  You may want to cut this recipe in half because it does make a large amount!  I love to have the leftovers though and it's great to have on hand for a quick lunch.  Here's the recipe

Ingredients       

 5 cups of chopped vegetables

I mostly use cucumbers, sweet bell peppers, sweet onion, and cherry tomatoes

8 oz of chopped up fresh mozzarella cheese(I love Bel Gioso!)

2 Packets of Wishbone Zesty Italian dressing mix
One box contains two packages

Olive Oil

White vinegar

About a 1/4 cup of good parmesan cheese

1 12 oz package of  bow tie pasta

1 8 oz package of Barilla ricotta and spinach tortelloni

For the dressing

Empty both packets of dressing mix into a bowl.

Add in 2/3 cup of water, 2/3 cup of vinegar and 2/3 cup of extra virgin olive oil.

Whisk together to combine

Place your both of your pastas, mozzarella cheese and all the vegetables in a large bowl.

Pour your dressing over top and mix well.

Sprinkle grated parmesan cheese over top of the pasta salad(Make a thin coating)

Mix thoroughly.

Serve chilled. Enjoy!  You will love this recipe I promise!

I make this very often.

Panera Bread inspired broccoli & cheddar soup!

 I was so excited when I found this recipe on foodnetwork.com!  When my husband and I were dating we often went to Panera Bread for their broccoli and cheddar soup. Not only do I love it, but I also associate it with good memories.  Which makes it a true comfort food.  This recipe is very simple.  It is one of my go to recipes for the Fall/Winter months.
 It is slightly modified from the original recipe linked above

Ingredients

6 tablespoons butter
1/4 cup sweet onion chopped
1/4 cup flour
2 cups half and half
3 cups chicken broth 

1 pinch of  nutmeg (I think the original recipe calls for too much)
Salt and pepper 

4 cups petite broccoli
1 large carrot chopped
2 1/2 cups Cracker Barrel marbled cheese

This recipe calls for a bay leaf but I leave it out 

I refuse to buy a whole pack of bay leaves to only use one lol.

Melt butter in a pan over med heat.

Add your chopped onion cook until slightly golden(5 minutes).

Add 1/4 cup flour.

Stir continuously

Whisk in your half and half.

Add in your chicken broth, and pinch of nutmeg(The Panera Bread secret ingredient!).

Season with sea salt and black pepper.

Simmer on low 20 minutes

Add your vegetables.

Simmer 20 more minutes.

Add in your cheddar cheese. 

Place in your blender and blend in batches

Enjoy!

I top mine with more shredded cheddar and typically serve with garlic cheddar biscuits.(We love the Red Lobster mix!)

What are your favorite comfort food recipes? Feel free to link them below!

Olive Garden's Chicken Scampi!

If you have ever had Olive Garden's chicken scampi you know it's amazing!  This is the best restaurant inspired recipe I've ever made. It tastes exactly like it.  I swear I could sneak it into a to go box and you would never know the difference!  If you have a husband or boyfriend you'd like to impress I definitely recommend serving this delicious pasta. I was really impressed with myself after I made this lol.  My husband loved it as well.  I found the recipe here on FOOD.com  I just made a few modifications. 

Here is what you'll need!

Ingredients
2 cooked chicken breasts(sliced) I sauteed mine in a bit of olive oil
I marinaded mine in Olive garden's salad dressing first which the original recipe does not call for
2 bell peppers julienned

1 sweet onion thinly sliced

(The original used a red onion)
10 garlic roasted garlic cloves

olive oil

1/2 lb angel hair pasta

White Sauce ingredients 

1 TBS butter
2 TBS flour
3/4 cup hot milk

Scampi sauce

3 TBS butter
2 TBS smashed garlic
1/2 tsp red pepper flakes
2 tsp italian seasoning
pepper
3/4 cup white wine (I used cooking wine)
1 cup chicken broth

Directions

To Roast Garlic

Preheat oven to 350 degrees

Cut the top off your head of garlic, drizzle with olive oil wrap in tin foil and bake for 50 minutes-1 hour.

To make the White sauce

Heat 1 TBS butter in sauce pan, add 2 tablespoons flour and cook for 2 minutes on medium heat. Stir continuously.  Slowly add 3/4 cup hot milk. Set the sauce aside.  

To make Scampi sauce

Heat butter in a pan over low heat. Add the garlic, Italian seasoning, red pepper and black pepper. cook for about 2 minutes on low heat. Mix in the wine and chicken broth. Whisk until combined. Simmer for 30-40 minutes add 1/4 cup white sauce and cook until slightly thickened.

 Saute your already done chicken with the peppers and sliced onion in olive oil.(Until slightly golden) Add in roasted garlic cloves. Prepare your angel hair pasta and transfer in to the pan with your chicken and peppers. Pour your sauce over the chicken and mix until coated.  Serve immediately and Enjoy!

Pasta in tomato cream sauce with zucchini and chicken!

This is a really quick and delish week night meal. I used already cooked pre-chopped chicken which is a great option to save yourself some time especially on a work day.  I make some sort of pasta dish at least once a week and am always looking for new ideas.  I love veggie pasta combinations and zucchini is one of my favorites.  Here's what you'll need to make this super easy pasta!

Ingredients

Perdue short cuts (Roasted chicken)

A jar of sauce

1/2 pint of heavy cream

2 Zucchinis

One head of garlic

Box of bow-tie pasta

Olive oil     

Butter                       

                 1 Roast your garlic 

Cut the top off of your garlic with a sharp knife. Lay the garlic (cut side face up) on top of a piece of tin foil. Drizzle with olive oil. Wrap the tinfoil over the top and roast in a 350 degree oven for 50 minutes to an hour. 

2. Boil salted water in a big pot, and prepare your bow tie pasta according to package directions.

3. Chop your zucchini into slices then chop each piece in half. 

4. Heat about a TBS of oil and a pat of butter over med heat in a pan.

Add in your roasted chicken short cuts and your chopped zucchini and all of your roasted garlic and saute until zucchini is tender.

Combine your bow-tie pasta with your chicken and zucchini.

Pour a jar of tomato sauce over top followed by the 1/2 pint of cream.

Stir together and serve immediately.

Enjoy!

Taco Salad!

I'm always looking for new ways to serve tacos!  It's one of my husband's favorite meals so I make them at least every other week.  I love how easy and quick they are to throw together on a day that I've worked.  To make this salad I cooked a pound of ground beef with a packet of store bought taco seasoning.  To serve I set out a buffet on my counter with a big bowl of chopped romaine lettuce and the salad add ins.  That way everyone can build their own salad to their taste.  This time I set out corn chips, cheddar cheese and grape tomatoes.  I like to serve mine with Catalina dressing but its also great on it's own!

Pretty Fruit Salad!

Clean your Fruit!

Fill your sink with warm water and a 1/4 cup of vinegar. Soak fruit for ten minutes.

Allow to dry on paper towels.(I saw this on pinterest and it works really well)

 

Peel and chop your fruit.  Soak your apples in lemon juice.(To keep from turning brown)

Add a TBS of sugar and some sparkling apple juice.

I used 2 granny smith apples, 2 kiwis, a Mango, Strawberries, and Raspberries.

Broccoli & Cheddar Noodles!

 

I love pretty much anything involving both cheddar and broccoli.  It is such an indulgent and comforting combination.  You can serve it as a side dish or add in some chopped roasted chicken to make it into a meal.  I like to serve this with Barbecue or Coconut Chicken.  Here's what you'll need to make it:

Ingredients:   

12 Ounce box of Mini Rotini or Macaroni noodles(I used Barilla's White Fiber mini rotini)

One can evaporated Milk

1 Can cheddar cheese soup(This is the secret ingredient to make it extra creamy!)

4 TBS Butter

 2 Cups shredded cheese(I like to use Cracker Barrel's marbled sharp cheddar)

Olive Oil

1 TBS minced onion

1 Cup petite frozen broccoli

Sea salt

  Instructions

1. Cook your pasta according to box instructions.

2.Saute your broccoli and onion in a pan with Olive Oil.

3. Chop your broccoli into tiny pieces and set aside.

4.Drain your pasta and place it back in the pot you cooked it in.

5. Add your 4 TBS of butter and mix in until melted.

6. Add half the can of evaporated milk.

7. Add in the chopped broccoli and onion and the two cups of Shredded cheddar cheese.

8.Season with Sea salt 

9. Stir to combine and serve immediately!(Otherwise it will really start to stick together and become difficult to serve)

Tip:  If you want to reheat leftovers put a dab of butter with some milk in a pan and reheat over med low heat to keep from drying out!

Raspberry Salsa!

 

This salsa is really quick and simple to prepare and a great snack option when your craving something sweet.  I love all types of berries and cinnamon pita chips are one of my favorites. It's also packed with antioxidants and the kiwis are a good low calorie source of vitamin E.  Which are both beneficial for your skin. I'd suggest serving as a sweet and pretty snack for a wine night with some friends, or a fun after school treat for the kids. It may encourage them to eat more fruit!  Hint: If you let them help you make it they will be more likely to try it! I find this works in my house anyway!

Here's what you'll Need

One Large pack of raspberries

Small pack of strawberries

2 Kiwi

1 TBS white sugar

1 TBS light brown sugar

1 TBS Raspberry preserves

You can omit the sugar if you'd like

Cinnamon Sugar Pita Chips(I like the brand Stacy's). They are sold in the organic section.

Instructions

Cut your raspberries in half, then chop your strawberries and kiwis into very small pieces.  Mix in your sugars and preserves and serve with Stacy's Cinnamon Pita chips.  Enjoy!

Alfredo chicken pasta skillet!

When I was younger almost every time I ate at a restaurant I would order Fettuccine Alfredo! Olive Garden, Carrabas, Fridays, Macaroni Grill you name it that's what I would choose. I try to moderate how much I consume that dish anymore because its not the healthiest, but I still love to have it now and then.  This is a really easy and delicious version of Alfredo chicken pasta! Perfect for a week night because the recipe is very simple. I really love it with chicken or just the pasta on its own. Here's what you'll need  

Ingredients

4 Chicken breasts

 Olive Garden salad dressing(You can buy it at Sam's Club)

16 oz Mini Penne pasta or Fettuccine

A jar of Classico Alfredo sauce

Small jar Diced Tomatoes

Olive Oil

1/4 C chopped sweet onion

Minced garlic

Cook your pasta according to package directions.

Pound out your chicken using a meat tenderizer and trim off any fat. Marinade your chicken in about half the bottle of your Italian dressing for at least 4 hours (preferably overnight).

Saute your chicken in a pan.  I cook mine over medium heat for about 25 minutes. Cook one side for at least 15 minutes or until that side is golden brown. Turnover and cook for an additional ten minutes. Chicken should be firm to the touch. Set aside

While your chicken is cooking  place about two TBS of olive oil in a pan over med heat.  Add 1/8 tsp of minced garlic, your tomatoes(drained), and sweet onion.  Saute until tender.

Mix your Pasta into the pan with the tomatoes.  Pour your jar of alfredo over the pasta and stir to combine. Place your chicken on a chopping board and cut into thin strips.  Place the chicken on top of your pasta.  Top individual servings with some good Parmesan cheese and serve immediately.  Enjoy!

Sweet and Savory BBQ Chicken Grilled Cheese!

 This is a delicious comfort food style sandwich!

Ingredients:
Wheat Bread( I like Chabaso Bakery's Wheat Ciabatta)
1-2 cooked and finely chopped up Chicken Breast(Or just use perdue's chicken short cuts)
1 Cup Sweet Baby Ray's BBQ Sauce
2 TBS Brown sugar
1/2 tsp red pepper flakes
1/2 tsp garlic powder
1 TBS White Vinegar

2 TBS Butter
1/4 cup sweet onion cut into small thin slices
TBS Brown sugar

Colby Jack Cheese slices

 Instructions:
1.Whisk together 1 cup of Sweet Baby Ray's BBQ sauce, 2 TBS Brown Sugar, 1/2 tsp red pepper flakes, 1/2 tsp garlic powder, 1TBS White Vinegar in a bowl.
2. Mix your chopped chicken into your BBQ Sauce.
3. Place your 2 TBS butter and TBS of Brown Sugar in a pan.
4. Cook your sliced onions over med heat until caramelized.
Set your bread slices out on a chopping board.
Surround with your sandwich ingredients.(BBQ Chicken, Caramelized Onions, Colby Jack cheese slices)
Assemble your sandwich
First place a layer of Colby Jack cheese.
Follow with layer of BBQ chicken.
Next Add your caramelized onions.
Top with a bread slice and spread a thin layer of butter on top.

Place a pat of butter in a pan.  Brown both sides of your sandwich until they are golden brown.(As you would a grilled cheese)!

Serve alone or with a side of ranch dressing. Enjoy!