Archive | food RSS feed for this section

Open Faced BBQ Baked Bean Sandwiches With Coleslaw

Photo Credit: Budget Bites

Photo Credit: Budget Bites

This recipe is an “Oh My God, This Is Amazing” good. Not only is it meatless, it can also be made vegan AND my meat-eating caveman husband loves it. The very picky hummingbird says it’s her favorite dinner that I make. Well, knock me over with a feather.

We eat this open-faced since it can be pretty messy and let me tell you, the spiciness of the bbq baked beans and the coolness of the coleslaw makes your taste buds have an orgasm and give your stomach a great big hug.

Ingredients:

  • 1 bag of coleslaw or broccoli slaw
  • 1/2 cup light mayo or vegan mayonnaise (veganaise)
  • 2-3 tablespoons of sugar (depending on how sweet you prefer it)
  • 2-3 tablespoons apple cider vinegar
  • 1/2 tablespoon poppy seeds
  • 2 cans pinto beans
  • 1 bottle barbecue sauce
  • hamburger buns
  1. Preheat oven to 365 degrees.
  2. In a small bowl whisk together mayo, sugar, vinegar, and poppy seeds. Pour the dressing over the coleslaw. Mix to coat and place in refrigerator to chill while beans cook.
  3. Drain pinto beans and rinse. Place in casserole dish and mix with bbq sauce. Cover with foil and cook for 40 minutes.
  4. Put beans on bun and top with coleslaw.
  5. Enjoy!
Comments { 0 }

Vegetarian Tortilla Soup

Photo Credit: Cookie and Kate

Photo Credit: Cookie and Kate

I know so many people live by their crock pot/slow cooker but I’ve never been one of those people. I’ve tried a few recipes and I’m usually less than impressed. Then, the bird started doing Karate twice a week and I turned to my crock pot when I came across this vegetarian tortilla soup. I usually make it at least once a week. It’s really tasty and hits the spot.

I separate some things so it’s kid friendly for the hummingbird. She loves it with just the veggie broth, black beans, and corn. I love it since there’s always leftovers for Girl Scout troop meeting nights. Yes, I’ve become a taxi driver during the week with all of these extracurricular activities my daughter does.

This can easily be made without a crock pot. Just heat until hot and flavors are combined.

Enjoy!

Ingredients:

2- 10 ounce cans Rotel diced tomatoes with cilantro and lime

1 12 ounce bag frozen corn or canned whole kernel corn

2- 32 ounce containers Vegetable broth

2- 15 ounce cans black beans, drained and rinsed

Seasoning mix:

2 tablespoons ground cumin

2 teaspoons smoke paprika

2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon coriander

1/2 teaspoon salt

1/2 teaspoon black pepper

Garnishes:

Tortilla chips

Sour cream

Cilantro

Cheese

Avocado

Frank’s hot sauce

Fresh lime juice

Directions:

  1. In a small bowl, stir together the seasoning mix.
  2. Add the Rotel, frozen corn, vegetable broth, black beans, and seasoning mix to crock pot.
  3. Cook on high for 4 hours or low for 8 hours.
  4.  Serve and add desired garnishes.

Do you have any tried and true slow cooker recipes?

Comments { 0 }

Vegetarian Spinach Enchiladas

Photo Credit: Two Peas

Photo Credit: Two Peas

I’ve been cutting out meat for the most part but it’s been challenging when it comes to finding something my husband will like as well as my very picky 6 year-old. I love that this enchilada recipe uses green enchilada sauce since the hummingbird won’t go near the red sauce.

What makes me love these even more is these enchiladas can be made ahead of time and they freeze really well. Just sprinkle the cheese on after being taken out of the freezer. This would be a perfect dish to make for a new mom or neighbor.

I serve this with a side of refried beans and a salad with a dressing of low-fat sour cream and salsa.

Enjoy!

Ingredients:

1 tablespoon olive or grapeseed oil
1 small yellow onion, diced
1 clove garlic, minced
8 cups (about 2 bags) fresh spinach leaves
Juice from 1 lime
1/3 cup chopped cilantro
1/2 teaspoon ground cumin
1/4 teaspoon ground chili powder
1/2 cup light sour cream
Salt and black pepper, to taste
2 cans (10 oz each) Old El Paso Mild Green Chile Enchilada Sauce
8 Flour Fajita Size Tortillas
2 cups shredded light Monterey Jack cheese, divided
1 cup shredded Cheddar cheese, divided

Optional Toppings:
Green onions, chopped
Fresh cilantro, chopped
Diced avocado

Directions:

1. Preheat oven to 375 degrees F. In a large skillet, heat olive or grapeseed oil over medium high heat. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional 2 minutes. Add the spinach leaves and cook until they are wilted and shrinks down. Stir in the lime juice, cilantro, cumin, and chili powder. Remove from heat and stir in the sour cream. Season with salt and pepper, to taste.

2. To assemble, spread about 1/2 can of enchilada sauce in the bottom of a 9 x 13 baking dish. Fill each tortilla with about 3 tablespoons of the spinach mixture. In a medium bowl, combine both kinds of shredded cheese. Sprinkle cheese over spinach mixture, about 3 tablespoons per enchilada.

Roll up and place seam side down in the baking dish. Top enchiladas with the other 1/2 can of enchilada sauce and about 1/2 of the other can. We had some sauce leftover. Sprinkle remaining shredded cheese on top of enchiladas. Bake 20-30 minutes or until the cheese is melted, and the sauce is bubbling around the edges.

3. Garnish enchiladas with green onion, cilantro, and avocado, if desired.

Comments { 1 }

Orange Pomegranate Fizz With Vodka

photo credit: ecurry

Photo credit: ecurry

I’ve been having a bad luck dinner week and to top it off, had a royal fuck up last night. I made veggie lasagna with a white sauce that I know is delicious but my mind escaped me and I used oven ready noodles. I realized in the middle of making this lasagna that it might be a big mistake but was hoping for the best.

Nope. Nada. I royally fucked up the lasagna with crunchy noodles. So, off my husband went to Domino’s. Okay, it was more like I started whining about how I really messed up dinner and it was totally inedible and oh my god, we’re all starving and it’s too late to make anything else so please, please, PLEASE go to Domino’s.

Since I’ve been spending more time in the kitchen fucking up dinner more than normal, I came up with this drink in between cursing and stomping around the kitchen. Cheers to you!

Orange Pomegranate Fizz

1 oz vodka

1/2 cup orange sparkling water

4 oz pomegranate juice

splash of orange juice

Combine in a glass with ice, stir, and enjoy.

*I Write Sins Not Tragedies

Comments { 1 }

What’s For Lunch?

I’ve been stressing myself out when it comes to making sure my 6 year-old eats as healthy as she can, especially with her hypoglycemic episodes. Since she somehow found loopholes when it came to our “take one bite” rule, it’s now two bites which was torture at first.

My kid acted like we were torturing her if I asked her to take a bite of anything unfamiliar but now she finally seems to be giving food more of a chance. The hummingbird can still act like a rabid hyena at times but if finally seems like she understands that I’m not trying to make her eat something horrendous. Most of the time.

jan-wfl25

L to R: strawberries, raw green beans, cubed cheese, crackers, peanut butter cup, and ranch dressing. This was near Halloween so I gave her a candy treat every few days.

jan-wfl3-1

L to R: cashes, craisans, and mini chocolate chips, grapes. yogurt pouch, pancakes, and maple syrup.

jan-wfl12-1

L to R: bluberries and clementines, carrot sticks, cheese quesadilla, tortilla chips, and salsa.

jan-wfl11-1

L to R: crackers, cucumbers and carrot sticks, peanut butter and honey sandwich, and ranch dressing.

jan-wfl9-1

L to R: crackers, cubed cheese and pepperoni, salad, mandarin oranges, and ranch. My kid actually ate the salad. Wow! She’s been seeing me eat healthier and it really seems to make a difference.

jan-wfl10-1

L to R: Homemade lunchable… since I no longer let her talk me into getting the ones at the store. cucumber and cherry tomatoes, triscuit crackers, pepperoni, cheese cubes, ranch, cookie.

*Lunch supplies:

*EasyLunchboxes.

*Silicone round baking cups.

*EasyLunchboxes containers for condiments.

*Silicone square baking cups.

*CuteZCute animal picks and forks.

Comments { 6 }

Guiltless Sour Cream And Chicken Enchiladas

Photo Credit: Macaroni and Cheesecake

Photo Credit: Macaroni and Cheesecake

I’ve been eating healthier-ish while still eating the things I love, just less of it. I usually crave Mexican food and these enchiladas are so great and satisfying. Enjoy!

(Tip: One enchilada is approx. 275 calories and 8 grams of fat.)

Ingredients:

  • • 16 oz. fat-free sour cream
  • • 1 can low-fat or fat-free cream of chicken soup
  • • 1 tablespoon fresh chopped cilantro (1/2 tbsp. dried… but splurge on the fresh stuff because yum)
  • • 2 1/2 cups cooked shredded chicken breast
  • • 1 can Mexican Rotel
  • • 8 low carb tortillas
  • • 1 cup shredded monterey jack and colby cheese blend
  • • 1 can diced green chiles (I don’t care for them and leave them out)

Directions:

In a saucepan, mix together sour cream, soup and cilantro on medium heat. This may start to boil quickly and make a hot mess if you don’t keep stirring. Heat through and set aside.

Combine the chicken, rotel, and green chiles in a pan sprayed with cooking spray.

Warm for a few minutes to blend the flavors and juices. Warm the tortillas until flexible. I microwave them for 10 seconds sandwiched between two damp paper towels.

Fill each tortilla with about 2 tbsp. of the chicken mixture. Top with about 1/2-1 tablespoon of cheese. Roll the tortilla up and place seam side down in a baking dish sprayed with cooking spray.

Pour the sour cream sauce over enchiladas. Top with the remaining cheese. Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.

Comments { 1 }

Chocolate Pecan Pie Tarts

tarts11

We were supposed to get hit by another blizzard over the weekend but it was a bust. Good thing, since it seems like it will take all summer for the snow to melt here.

Here’s a tasty treat to make for these cold days.

Ingredients:

  • 6 ounces cream cheese
  • 1 cup butter, softened
  • 2 cups all-purpose flour
  • 1/4 cup butter, softened
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 3/4 cups chopped pecans
  • Some semi-sweet chocolate morsels

Directions:

1. Preheat the oven to 325 F

2. Grease 24 normal sized cupcake or muffin cups

3. To Make Crust: In medium mixing bowl, cream together cream cheese and 1 cup butter until light and fluffy. Blend in flour, 1/2 cup at a time, forming a smooth dough.

4. Roll into 24 equal balls and press one into each greased cup so it lines the bottoms and sides, like a pie crust. If you have a cup that will fit into the muffin cups, you can put some pam or flour on it, and push the cup into the dough ball, so you don’t have to form all the crusts by hand.

4. Now, take the chocolate morsels, and put 6 to 10 in each cup, depending on how much chocolate you want in them.

5. To Make Filling: In a medium mixing bowl, cream together 1/4 cup butter and sugar until light and fluffy. Beat in eggs until thoroughly blended. Stir in vanilla. Stir in pecans. Fill each lined cup half full.

6. Bake in oven for 25 minutes, or until lightly browned. Let cool in cups, then use a butter knife to flip each tart out.

7. Set them on cooling racks until completely cooled. Store in airtight container.

Enjoy!

Comments { 0 }