Turkey Bean Sloppy Joe's

After practically eating the entire pot of sloppy joe's, I realized I can't make my mom's traditional recipe any more.  It's just too good and once I start I can't stop!  It needs to be under lock and key!

Compared to two pounds of hamburger, turkey and beans is a little healthier.  You could even swap out the turkey for ground chicken or beef, or two more cans of beans.  For three days straight this was my dinner and it was the best meal of my life.  

Recently dinner at our house has been a "fend-for-yourself" meal. Between work, gymnastics, basketball, games, etc. everyone is home at different times on different days.  Friday's are really the only days we're all together.  Last Friday we decided to all watch a movie together.  If you haven't seen When the Game Stands Tall, I recommend renting it. Here's Amazons summary...

Inspired by the true story, Jim Caviezel plays high school football coach Bob Ladouceur during the season that changed everything. As coach of the Spartans Football Team, Bob always tells his players that winning doesn't matter. Yet somehow, with the aid of assistant coach Terry Eidson, he’s led the team to a record-breaking 151 straight victories. When his wife Bev urges him to refocus on his family, Bob is blinded by the pressure to keep the streak alive. Now, in the midst of a season of crisis and tragedy when the Spartans stand to lose everything, a remarkable young player helps Bob rediscover that teamwork outshines personal glory When The Game Stands Tall.

Turkey-Bean Sloppy Joe's

by Simple and Sweet Creations

6071031

Ingredients

• 1 pound ground turkey
• 1 can pinto beans, drained
• 1 can red kidney beans, drained
• 10.75 ounces condensed tomato soup
• 10 ounces ketchup
• 1 tablespoon Worcestershire sauce
• 2 tablespoons vinegar
• 2 tablespoons brown sugar
• Salt and pepper, to taste

Instructions

Brown turkey in a large pot until fully cooked.

Stir in remaining ingredients.

Cook on low until heated through.

Freezes well.

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Peach-Pineapple Smoothie

My blender and I have become very close over the last seven days. I've been making something new nearly every day! Abby loves it when mom or I bring her a smoothie after basketball. She's always starving! 

We just happened to have some pineapple in the fridge I needed to use up. It was getting a little too ripe to eat. Instead of the regular peach smoothie with peaches and peach yogurt, I swapped peaches for pineapple. Abby won't know the difference! 

Turns out she loved it! I even put the rest of the pineapple in little bags so she could make her own smoothies when I'm not home. 

Peach-Pineapple Smoothie

by Simple and Sweet Creations

6071152

Ingredients

• 3/4 cup milk
• 1/2 cup peach yogurt
• 1 cup pineapple, diced
• 1 cup ice

Instructions

Combine all ingredients in a blender.

Blend until smooth.

Pour into glass and enjoy!

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Chicken Parmesan

I am way too organized.  It's actually becoming a problem.  What!? How's that a problem?!  Let me explain... I organize my closet in rainbow order by style/season.  Papers and worksheets are all in chronological order.  I make lists for nearly everything...weeks in advance.  Going on a trip? Weeks before I'll make a list of things I want to pack.  Yes, even down to the number of socks and underwear. Things to Do, Weekly Menu, Grocery Lists, Dinner Options...I could make a list of all the lists I make but I think you get the point.  

Last week I was looking at my Dinner Options list trying to come up with a menu for the week.  What haven't we had in a while?  You'd think with a list of over forty choices we'd rarely eat the same thing. WRONG!  Most of the time it's the same ten or so things.  

This week I challenged myself to do all things we hadn't had in the past two weeks.  We had fish one night and stew beef another.  But the best was Friday's meal.  Chicken Parmesan!

I can't tell you the last time I made Chicken Parm.  Way too long!! Traditionally, the dish has a bad rep, but this version is waistline friendly!  Just what we'll be needing with Thanksgiving right around the corner!

Chicken Parmesan

Ingredients

• 4 thin chicken breasts
• 1/2 cup italian breadcrumbs
• 1/4 cup parmesan cheese
• 2 egg whites
• 1/2 cup mozzarella cheese, shredded
• 1 jar spaghetti sauce
• Spaghetti or spaghetti squash (optional)

Instructions

In a shallow dish combine breadcrumbs and parmesan cheese. Place egg whites in a separate dish.

Dip chicken in egg then breadcrumb mixture. Repeat for a thicker breading.

Place in a lightly greased baking dish. Lightly spray tops of chicken with cooking spray.

Bake at 450º F for 20 minutes. Flip and bake an additional 5 minutes or until chicken is no longer pink.

Top with sauce and sprinkle with mozzarella cheese. Broil until cheese is bubbly.

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Chicken Nuggets

When I was little I'd look forward to the days grandma picked me up from school.  Why?  Well of coarse anytime spent with grandma is special!  But grandma always seemed to find a Wendy's or McDonald's on the way home.  She liked to call it "her special treat." Fine by me!  What 10 year old wouldn't eat chicken nuggets everyday!?  Unfortunately they aren't the best things for you...

I still love chicken nuggets...well my homemade chicken nuggets. Yes, after I learned just how bad those "tender, juicy McNuggets" actually were (and the fact that they may not be 100% meat) I quit ordering fast food chicken nuggets. 

Then I saw Mr. Food's recipe for Buttermilk Chicken Nuggets. Yes! A homemade chicken nugget recipe!  I printed it off and gave it a try.  

It was really good...but of course I had to make some adjustments. Instead of buttermilk I like to dip the chicken in egg.  I think it sticks better.  And if you want some real breading, dip it twice!  I'm not a huge spicy person, so I left out the red pepper.  Feel free to add or leave out whatever spices you'd like. Sometimes I even add parmesan cheese. (delicious!)

Chicken Nuggets

Ingredients

• 1 pound chicken breasts, cubed
• 1 cup Italian breadcrumbs
• 1 egg

Instructions

Preheat oven to 425° F.

Cut chicken into nuggets, strips, or tenders.

Dip in egg then breadcrumbs, and place on a lightly greased baking sheet.

Bake 15 minutes or until no loner pink.

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Microwave Egg Sandwich

I could eat eggs everyday.  Scrambled, omelet, in a sandwich, the possibilities are endless.  This morning I was feeling an egg sandwich.  It was cold and I needed something hardy to keep me full until lunch.  

Like my microwave scrambled eggs, it took a long time to prefect an egg sandwich.  My first attempts were in a frying pan...  I'm just not going to tell you about those ones...

I'd pour them in my little mold really slow but no matter what I did they just never cooked in the right shape :(  One day I looked at my cereal bowl full of eggs and thought Why can't it just stay like that... 

Then it hit me!  Duh!  Cook it in the cereal bowl!!  

I have to laugh at myself sometimes...  Does anyone else do stupid things like that too?  I sure hope so.

So after I perfected the cooking I started experimenting with the add-ins.  When we have it, I like to mix in broccoli and mushrooms.  Recently I tried cauliflower.  Wasn't bad!  I actually really liked it!!  Oh..and you always have to add cheese!  Mixing in shredded or topping with a piece of american.  They're both good. Don't be afraid to try mixing in something crazy :)

Start by cracking your eggs into a regular cereal bowl and add any mix-ins or shredded cheese.  (We didn't have any broccoli, cauliflower, or mushrooms!) :(

Cover and microwave 40 seconds or until egg(s) are mostly set.  You may need to go longer if you have more eggs or a less powerful microwave.  Just experiment!

Flip egg over and microwave another 12 seconds or until cooked to your liking.

Place on a toasted Sandwich Thin, english muffin, bagel, or piece of toast!  And don't forget to add the slice of cheese if you didn't use shredded!!

Look how delicious :)

S&P Chicken

Would you believe it was 75 and sunny today? September... Ohio... 75... sunny... Something definitely isn't right.  I guess mother nature is just getting ready to shock us with winter. With our luck we'll get 10 feet of snow before Thanksgiving.

Now I probably just jinxed myself saying that...shoot.  Oh well, what are you going to do.  We Ohioans are used to 40 degree changes everyday.  It's why I keep my shorts and jeans in the closet all year round.  Who knows, I could be wearing flip flops for Christmas!

Since today was such a beautiful day, I didn't feel like starting the oven to cook dinner.  Why heat up the house when it's already hot outside?  And it just sounded like a good day for a salad.  Dinner Solution: Chicken Salads

When I plan on making salads for dinner, I usually make Italian Chicken.  But today...today just wasn't an Italian Chicken day. Wasn't feeling it.  So instead I whipped up some S&P Chicken. (yes...nothing like good old salt and pepper)

Cook it on the stove in a frying pan, in the oven in a glass dish, or even on the grill.  I've done them all!  Chop into bite size pieces and throw on a salad or sandwich...wallah!  Bon appetit!

Start by sprinkling your chicken breasts with salt and pepper on both sides. Since mine were a little bigger and I wanted them to cook fast, I cut them into smaller pieces.

Here's the many ways you could cook it...

Frying Pan: Place in a lightly greased frying pan and cook on medium heat until no longer pink.  

Oven: Place in a lightly greased glass baking dish and bake in a pre-heated 350* F oven for 30 minutes or until no longer pink.  Baking times will vary depending on your oven!

Grill: Grill until no longer pink.

Chop up for a salad or leave whole for a sandwich.

S & P Chicken

6071025

Ingredients

• Chicken breasts
• Salt
• Pepper

Instructions

Season chicken breasts with salt and pepper on both sides.

Choose your cooking method...

Chop into bite size pieces for a salad or leave whole for a sandwich.

Oven:

     Place in a lightly greased glass baking dish and bake at 350* F for 30 

     minutes or until no longer pink.

Frying Pan:

     Place in a lightly greased frying pan and cook over medium heat until no 

     longer pink.

Grill:

     Grill until no longer pink.

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Peach Smoothie

Every time I go to the mall and walk through the food court, I'm temped to stop at Frullati for one of their delicious smoothies. Unfortunately, I can't rationalize spending $4 or $5 on a drink.  I guess I'm just cheap.  

One day at Walmart I came across a small blender on the sale rack.  For $10 (two smoothies!!) I picked up one of the best kitchen appliances. Now I can make my own frosty drinks whenever I want!! It's a dream come true :)

It took several bad smoothies (un-drinkable may be more accurate) to finally find the right combination but I'm proud to say this one is a winner!

Peaches weren't the best this year so I have to be careful how many times I whip up this delicious treat!  With peaches, yogurt, milk, and cinnamon, this is the perfect thirst quencher on a hot summer day...or if you're like me you'll still be making these in the middle of December!!  

Start by combining all ingredients in a blender.  I find it best to put liquids on the bottom.

Blend until smooth...

Yum!!! 

Peach Smoothie

by Simple and Sweet Creations

6071151

Ingredients

• 3/4 cup almond milk
• 3/4 cup greek yogurt
• 2/3 cup sliced peaches
• 1 teaspoon cinnamon
• 1 teaspoon sweetener

Instructions

Place all ingredients in a blender.

Blend until smooth.

Pour into glass and enjoy!

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Banana Split Trail Mix

Every year the Arts and Crafts Department at our county fair hosts two special baking contests.  Last year on was a dish made with apples as the main ingredient and the other a unique popcorn flavor.  This year they challenged us once again to a contest called "Stuck Up" (any food on a stick) and "Hit the Trails" (trail mix).

The trail mix contest was a lot of fun.  I ended up making a really good banana split trail mix (if I may say so myself).  But my presentation wasn't over the top...so I didn't place.  :(  Trust me...I learned my lesson.  We made up for it in round two with these Buckeye Bars!

Everything I used can be found at Walmart.  If you want to use something fancier by all means please do...

I'll try not to make this too difficult...  Pour the ingredients into a bowl and mix.  

That's it!  Store in an air tight container!  Or maybe divide it among jars and give away as gifts.

Banana Split Trail Mix

by Simple and Sweet Creations

6071145

Ingredients

• 12 ounces dried pineapple chunks
• 1 cup banana chips
• 6 ounces strawberry yogurt covered raisins
• 8 ounces vanilla yogurt covered raisins
• 3/4 cup chocolate chips
• 1/4 cup dried cherries

Instructions

Mix all ingredients in a large bowl.

Store in an air tight container.

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Baked Apple

It's official...I'll be able to survive in college!  Last night I perfected the most important microwave meal of the day...DESSERT!  Here's what my diet will consist of: Microwave Eggs for breakfast (and lunch, and dinner) and then this baked apple for dessert. :)  What college kid would complain about that?

Unfortunately, I won't be able to enjoy my mothers apple pies, crisps, and dumplings in a college dorm.  They'd get stolen before I had a chance to take a bite!  Mmmmm...I can taste 'em right now! 

I love how simple this little treat is to make.  Literally in 3 minutes it's all done.  And it only makes a single serving!  I had it for dessert last night, but it could make a great pre-workout or after-school snack, or even a mid-day treat.  Pair it with some greek yogurt, scrambled eggs, or milk for a breakfast too.

Cut your apple in half and scoop out the core.

Place cut side down in a microwave bowl with some water.

Microwave 1 1/2 minutes, flipping the apple over halfway through.  Be careful!  The apple and water may be hot!

Place apple on plate and stuff the centers with oats and brown sugar.  You can use honey or another sweetener instead of brown sugar.  I'd drizzle about a 1/2 tablespoon of honey over each core.  Sprinkle with cinnamon and microwave another 30 seconds.  Look how delicious :) But be careful...mine was pretty warm...

Baked Apple

by Simple and Sweet Creations

6071075

Ingredients

• 1 small apple
• 1/3 cup water
• 1 tablespoon instant oats
• 1 teaspoon brown sugar (or other sweetener)
• cinnamon

Instructions

Cut apple in half and remove core.

Place cut side down in a microwave bowl with water.

Microwave 1 1/2 minutes, flipping halfway through.

Place apple on plate and fill centers with oats and brown sugar.

Sprinkle with cinnamon and microwave 30 seconds.

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Spaghetti Squash

Every year it seems our garden gets bigger and bigger.  We're always finding new things to grow (or at least try to grow).  Does anyone else find this happening to them too?  Eventually we'll run out of space...right?  

Last year we tried spaghetti squash.  My aunt said if we planted one for her too she'd take some also.  Ok.  We can do that.  So since my dad and I really like squash and we figured we could freeze some, we planted four spaghetti squash seedlings...

DO NOT PLANT FOUR SQUASH PLANTS....EVER!  

Squash (as we learned the hard way!) grows like a weed.  It practically overtook the whole garden!  And my aunt took maybe six out of the fifty.  We had so many I was debating not planting any this year afraid it would happen again.

We ended up planting four squash again... but they're different types don't worry!  Hubbard, butternut, buttercup (which never came up!), and spaghetti.  So if anyone has great ways to use these squash please let me know!!

Usually I just steam it in the oven to cook it.  Then I either eat it plain, add spaghetti sauce, mix in other meats/vegetables, or layer it for lasagna.

If your squash will fit, microwave it 6 minutes, flipping halfway through. This will make cutting a lot easier.  Cut in half lengthwise and scoop out the seeds and membrane.  

Place squash, cut side up, in a glass baking pan.  Cover the bottom of the pan with water and wrap with foil.  Bake at 350*F for 30-35 minutes or until the strands start to easily pull away with a fork.

Eat plain, with sauce, or mix in other vegetables!

Spaghetti Squash

by Simple and Sweet Creations

6071074

Ingredients

• spaghetti squash

Instructions

Microwave squash 6 minutes, flipping halfway through.

Cut in half lengthwise and scoop out seeds and membrane.

Place, cut side up, in a glass baking pan.

Fill the bottom with water and cover the pan with foil.

Bake at 350º F for 30 to 45 minutes or until strands easily pull away with a fork.

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Italian Chicken

Without a doubt, I think chicken is my favorite meat.  No matter what you do to it (besides burn it!) it tastes amazing!  Some of my favorite chicken dishes Chicken and Rice, Chicken Pot Pie, Chicken Nuggets, S&P Chicken, and this Italian Chicken.

Quick and easy, it makes a perfect weeknight dinner.  Especially when I forget to set something out or I need leftovers for the rest of the week.  Usually I end up making extra for lunches!  I'll either cube it up add it to a salad, mix in a little BBQ sauce and put it on a sandwich, or throw it in a container and eat it as is.  No matter which way I reuse it, it still tastes amazing on Friday.  

It's best not to over marinate the chicken.  I've found that it becomes a little dry sitting for over an hour.  If you have to choose between 15 minutes or 1 hour and 15 minutes, do the 15 minutes.  It will still taste fine!  And this recipe is written for a conventional oven, but in the summertime we love to throw it on the grill!

Start by cutting your chicken into cubes.  I've found it's easiest (and safest!) to use scissors.  Place chunks in a small bowl.

Pour Italian dressing over the chicken.  Be generous here!  You want the chicken completely covered.

Slide the marinated chicken cubes on skewers and place on a foil lined baking sheet.

Broil on high 8-10 minutes per side or until chicken is no longer pink inside. You'll have to watch carefully.  Unfortunately the cooking time varies with every oven.

Serve with a salad or baked potato for the perfect meal!

Italian Chicken

6071022

Ingredients

• 1 pound chicken breast
• Italian dressing

Instructions

Cut chicken into chunks and place in a small bowl. Cover with Italian dressing and marinate in the refrigerator 30-60 minutes.

Slide marinated chicken chunks on skewers and place on a foil lined baking sheet.

Broil on high 8-10 minutes or until chicken is no longer pink inside. Cooking time may vary depending on your oven.

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