Tuesday, December 20, 2011

What are we all making for Christmas morning breakfast?

Wednesday, November 9, 2011

Easy and Fast Greek Gyros

I made this last night and it was delicious, healthy and easy.

Serves 4

1 tablespoon Olive Oil
½ pounds Sliced Deli Roast Beef (cut in strips)
6 drops Worcestershire Sauce
4 dashes Lemon Pepper
2 dashes Paprika
2 teaspoons Garlic Powder, Divided
6 dashes Black Pepper
2 whole Cucumber, Divided Use *one was plenty
2 containers 8oz Greek Yogurt *12 oz was plenty
1 whole Red Onion, Divided Use *1/2 was plenty
4 dashes White Wine Vinegar
1 teaspoon Dill
1 teaspoon Salt
4 slices Naan Bread Or Any Flatbread
2 whole Tomato, Sliced
¼ pounds Feta Cheese, Diced
¾ pounds Canned Black Olives Sliced *didn't add
*I added spinach

Preparation Instructions
For gyro filling:
Heat olive oil in a skillet and add beef, worcestershire sauce, a dash of lemon pepper, paprika, 1/2 teaspoon of garlic powder, black pepper, and heat the beef. Let it sit on low heat while tzatziki sauce is prepared.
For Tzatziki sauce:
Finely dice half of the cucumber and combine with yogurt, 1/4 of the red onion finely diced, vinegar, and all remaining seasonings.
Spray your flatbread with cooking spray and put it under the broiler until it is soft and warmed through. Fill it with a generous amount of roast beef, followed by lots of tzatziki sauce, feta cheese, tomato, cucumber, and black olives.

Tuesday, October 11, 2011

Turkey & Quinoa Meatloaf

  • 1/4 cup quinoa
  • 1/2 cup water
  • 1 teaspoon olive oil
  • 1 small onion, chopped
  • 1 large clove garlic, chopped
  • 1 (20 ounce) package ground turkey
  • 1 tablespoon tomato paste
  • 1 tablespoon hot pepper sauce
  • 2 tablespoons Worcestershire sauce
  • 1 egg
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon water

  1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
  2. Preheat an oven to 350 degrees F (175 degrees C).
  3. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
  4. Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
  5. Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.

weight watcher's zero point garden vegetable soup


6 cups broth Cooking spray
2 carrots, peeled and diced
1 large onion, diced
4 teaspoons garlic (from a jar or substitute four cloves minced garlic)
1/2 cabbage, chopped
1/2 pound frozen green beans
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
1 large zucchini, diced

Spray a pot or dutch oven with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!

Tuesday, September 6, 2011

Chile Lime Chicken Tacos

I found this recipe on Pinterest and tweaked it a bit to my liking...


  • 1 can diced green chilies
  • green salsa (about 1/2 cup)
  • 4 cloves minced garlic (or garlic powder if desired)
  • 1 1/2 Tb chili powder
  • 3 T lime juice
  • 1 diced medium onion
  • 2 lbs chicken breasts or tenderloins, boneless/skinless
  • brown sugar (to your liking-I used about 1/3 cup)
  • 1 can refried beans, warmed
  • Desired toppings: lettuce, cheese, salsa, sour cream, olives
  • 10 Tostada shells
  • Put Chicken and onion in crockpot.
  • In bowl, combine chillies, garlic, chili powder, lime juice, green salsa.
  • Pour over chicken
  • Cook on low 5-6 hours
  • Remove chicken to Kitchenaid with paddle, turn on to shred for a few seconds.
  • I wanted the chicken a little sweeter so I added brown sugar to the sauce here.
  • Add 1/2-3/4 c juice from crockpot to chicken.
  • Layer on tostada shells: refried beans, chicken, etc.
These are so easy and so yummy!
Also, if you happen to have a favorite recipe for black bean, corn, and avocado salsa-ADD IT! It was SUCH a good topping on these.

Monday, September 5, 2011

Dutch Oven Caramel Apple Pie

This recipe won me a major award at a ward campout!


18 Rhodes AnyTime!™ Cinnamon Rolls, thawed but still cold
2 Granny Smith apples, peeled and diced
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup graham cracker crumbs
1/4 cup chopped pecans

Caramel Icing
2 packets cream cheese frosting (included with rolls)
1/3 cup caramel ice cream topping


Cut each roll into 4 pieces and arrange in the bottom of a 14-inch Dutch oven lined with aluminum foil or sprayed with non-stick cooking spray. In a bowl combine apples, brown sugar, cinnamon, cracker crumbs and pecans. Sprinkle evenly over cut rolls. Cover with lid and bake at 350°F 25-30 minutes.

For icing combine cream cheese frosting with caramel topping. Drizzle over pie while still warm.
Dutch Oven Temperature Control using Briquets:
350°F in a 14-inch Dutch oven, oven top 18, oven bottom 10

Texas Sheet Cake

Texas Sheet Cake

2 cups flour
2 cups white sugar
2 cubes margarine or butter
1 cup water
4 tbsp cocoa powder
2 eggs, beaten
1 tsp soda
1 tsp vanilla
1/2 cup sour milk (1 tsp white vinegar and then the rest regular milk)
Mix flour and sugar in a large mixing bowl. In a sauce pan bring margarine, water and cocoa to a boil. Pour boiling mixture into flour mixture and mix thoroughly. Add eggs, milk soda and vanilla and mix until very smooth. Batter will be runny. Cook in a large baking sheet (I call it a cookie sheet.) Grease and flour the pan, but don’t use flour use cocoa powder. It works great on chocolate cake or brownies. Bake at 350° for 30-40 minutes. My oven only needs 28-30 minutes so watch it close. (It really depends on the pan you use.) A toothpick will come out clean when it is ready. Let cool and frost with following frosting recipe…

Fudgey Chocolate Frosting

1 cube butter
4 tbsp cocoa powder
5 tbsp milk
3 cups powdered sugar
Bring first three ingredients to a boil. Put powdered sugar in a mixing bowl. Pour boiling mixture into the mixing bowl with the powdered sugar. Mix thoroughly until smooth. Put on cake while still warm so it will spread easily.

That’s it you’re done. Enjoy! (taken from

Summer Strawberry Salad

Summer Strawberry Salad with Creamy Poppy Seed Vinaigrette

For the dressing:
1/3 cup apple cider vinegar
¾ cup sugar
2 tbsp. minced shallot
¼ tsp. dry mustard
1 tsp. salt
6 tbsp. light mayonnaise
3 tbsp. freshly squeezed orange juice
6 tbsp. vegetable oil
1½ tsp. poppy seeds

For the salad:
Romaine lettuce, washed and dried
Strawberries, hulled and sliced
Mandarin orange segments
Fresh pineapple, cubed

In the bowl of a food processor, combine the vinegar, sugar, shallot, dry mustard, salt, mayonnaise and orange juice. Process to blend well. With the feed tube open and the processor on, add the vegetable oil in a steady stream and continue processing until incorporated. Add the poppy seeds and pulse briefly just until blended. Transfer to an airtight container and refrigerate until ready to use.

To make the salad, chop the lettuce into bite-size pieces. Plate individual servings of the lettuce in salad plates. Top each serving with strawberries, blueberries, mandarin oranges and pineapple cubes as desired. Drizzle lightly with the poppy seed dressing and serve immediately.

Monday, August 15, 2011

Carrot and Zucchini Bars

  • 1-1/2
    cups all-purpose flour
  • 1
    teaspoon baking powder
  • 1/2
    teaspoon ground ginger
  • 1/4
    teaspoon baking soda
  • 2
    eggs, slightly beaten
  • 1-1/2
    cups shredded carrot
  • 1
    medium zucchini, shredded (1 cup)
  • 3/4
    cup packed brown sugar
  • 1/2
    cup raisins
  • 1/2
    cup chopped walnuts
  • 1/2
    cup cooking oil
  • 1/4
    cup honey
  • 1
    teaspoon vanilla
  • 1
    recipe Citrus-Cream Cheese Frosting


    1.Preheat oven to 350 degrees F. In a large bowl combine flour, baking powder, ginger, and baking soda. In another large bowl stir together eggs, carrot, zucchini, brown sugar, raisins, walnuts, oil, honey, and vanilla. Add carrot mixture to flour mixture, stirring just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.

    2.Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost with Citrus-Cream Cheese Frosting. Cut into bars.

    3.Makes 36 bars

    4.Citrus-Cream Cheese Frosting: In a medium mixing bowl beat one 8-ounce package softened cream cheese and 1 cup powdered sugar with an electric mixer on medium speed until fluffy. If desired, stir in 1 teaspoon finely shredded lemon peel or orange peel.

    nutrition facts
    • Calories125
    • Total Fat (g)7
    • Saturated Fat (g)2,
    • Monounsaturated Fat (g)2,
    • Polyunsaturated Fat (g)3,
    • Cholesterol (mg)19,
    • Sodium (mg)44,
    • Carbohydrate (g)16,
    • Total Sugar (g)11,
    • Fiber (g)1,
    • Protein (g)2,
    • Vitamin C (DV%)1,
    • Calcium (DV%)18,
    • Iron (DV%)1,
    • Other Carbohydrates (d.e.)1,
    • Fat (d.e.)1,
    • Percent Daily Values are based on a 2,000 calorie diet