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Empanadas Galore

So, here I was earlier today debating out loud what I was going to make for dinner.  Before I had kids making meal plans was easy because it was just me and the Mr.  However, these days it’s a little bit tricky.  Moo has been going through a picky eater stage.  JJ will only eat certain meats cooked a certain way.  Plus, you have to factor in food allergies.
It can be a bit of a headache trying to make a menu based around what you think everybody is going to want to eat.  Anyways, it’s going on 4 o’clock and I haven’t taken anything out of the freezer to defrost.  Then the Mr comes into the kitchen and tells me about this new empanada recipe he saw on tv.  I was a little skeptical at first because he’s cooking shows and I wasn’t completely certain if had REALLY seen the recipe on a cooking show or not.   And if anybody who knows me knows that I all about Mexican cuisine. 
Well, tonight I gave the recipe a try and it was a success.  Such a success in fact, that I’ve decided to get on YUMMommy at 11 o’clock in the night to share it with you.  I would have typed this post up early but JJ is still sick and has been cranky, then Moo needed her one on one time and I had to put both kids to sleep.  But better late than never.  We made tons of empanadas tonight. Pictured below is what we’re going to call the M Family Mucho Grande Empanada!

Ingredients
2 cans of Pillsbury Grand Biscuits
Ground beef/turkey/chicken, cooked
Chunky salsa
Mexican blend shredded cheese
Flour
1 egg beaten
Nonstick spray
Directions
Preheat oven to 350 degrees.
In a medium bowl mix together cooked ground beef, one can of salsa and two large handfuls of shredded cheese.
Next, dust a flat surface with flour and flatten out two biscuits using your hand (or rolling pin if you must).  Make sure they are about 5-6 inches in diameter.
Then, add filling to center of one biscuit.  Make sure to leave the edges clear of filling.
Take beaten egg and coat edges of the biscuit.  Once finished, lay the second biscuit on top and seal edges together using fingers or a fork.
Coat baking dish or cookie sheet with nonstick spray, add empanadas and bake until biscuits are golden brown (about 15 minutes).
Let cool for 2 minutes, serve and enjoy!
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Love Biscuits Recipe

With Christmas a little under 48 hours away, many of us are getting ready to welcome or have already welcomed out of town guests.  So, I thought that would share my recipe for my Love Biscuits with you all.  These will be perfect serve for breakfast or you can even make them to pair with your Christmas dinner.  Either way, they are sure to be a hit.  Plus, they’re very simple to make.  
Ingredients
2 cups Flour
1 tsp Sugar
1 tbsp Baking Powder
1 tsp Salt
8 tbsp softened Butter
3/4 cup milk (soy works well too)
Nonstick spray
Directions
Preheat oven to 350 degrees. 
In a large bowl, add flour, sugar, baking powder and salt.  Then using your hands mix in butter.
Batter should start to look crumples.  Add in milk and mix well with hands.
Dust a flat surface (counter or cutting board) with a light coating of flour and roll out dough to desired thickness or 1/2 inch.
Using a cookie cutter or knife cut out heart shaped biscuits and place on cookie sheet sprayed with nonstick spray.
Bake for 15 to 20 minutes or until lightly golden brown.
Brush tops with butter and serve as desired!
I hope that you all enjoy this recipe.  The biscuits come out so nice and light.  And I call them Love Biscuits because of the shape and the fact that they’re made with love of course!  

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Fresh Express 30-Day Salad Swap

Disclosure:  This post is sponsored by the Moms Meet program, May Media Group LLC, who received this product directly from the manufacturer.  As a Moms Meet blogger, I agreed to sample this product and post my honest opinion. All opinions expressed are 100% my own and do not necessarily reflect the opinions of May Media Group LLC or the manufacturer of this product!
Let’s face it, eating healthy is really a struggle for some of us and our families.  The biggest reason I’ve heard for this is that eating healthy requires sacrificing great taste.  The next biggest reason was cost.  A lot of us are under the influence that it costs a fortune to eat better.  So, when I was asked if I wanted to join in the Fresh Express 30-Day Salad Swap, I said yes.  I agreed for the following reasons:
1: I was already familiar with the Fresh Express brand.  They are my go-to for ready made salad blends.
2:  They have great quality.  All of their salads come washed, rinsed, dried and packaged in their patented “Keep-Crisp®” breathable bags and are preservative free.
3:  Fresh Express offers an awesome selection of different salad mixes and recently released a variety of ready-to-eat salad kits.  They even have a USDA-Certified Organic line!

4: Depending on the salad and retailer Fresh Express salads will run you between $2-4 per bag, which is a steal compared to $5 per person at a restaurant for full-size salads.  (You can score a $0.55 off coupon for a limited time here.)

Using the Salad Swap app and website, I have been able to check out all of the different salads I can create and swap out regular meals for.  Let me tell y’all, the possibilities are endless.  We are on Day 20 and haven’t gotten tired of salad yet!  We’ve been alternating between swapping a regular lunch or dinner meal for one of the salad creations.  So, if we had a Caesar salad on Monday for lunch and Tuesday, we had my favorite, taco salads for dinner.  Check out the recipe below.

Ingredients
1 bag of Fresh Express Premium Romaine salad mix
1 bag of tortilla chips (fat free or organic if possible)
1 bag of Mexican (or soy) cheese blend
1 jar of salsa
1 pack of ground turkey
Instructions
1- Brown turkey in a pan using medium to medium-high heat.
2- While turkey is browning, preheat oven to 300 degrees.
3- When turkey is almost completely browned, heat tortilla chips in the oven for 2-5 minutes.  Drain turkey and return to pan with the heat off.
4- Arrange 15-20 tortilla chips to cover the bottom of each plate.  Top with a handful of roughly chopped Fresh Express salad mix (I just used my hands and broke apart the lettuce a little bit).  Next sprinkle on a 1/3 cup of ground turkey.  Finish off with 1/4 cup of shredded cheese and 1 1/2 tablespoons of salsa.
There you have it, a yummy meal under 600 calories.  This meal was a total of  roughly $18 with taxes (salad $2.99, cheese $2.50, salsa $2, ground turkey $7, and tortilla chips $2) to make and we had leftovers that will be used for lunch.  So, that’s a little of over $2 per person each day!  Much cheaper than eating out.
I challenge all of you to take the Fresh Express 30-Day Salad Swap.  Get the coupon mention aboved, download the app (or sign-up on the website), and start eating healthier today!  Don’t forget to follow Fresh Express on Pinterest and Facebook for more inspiration, savings and more!
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Savory BBQ Meatballs Recipe

Although, my Patriots didn’t make it to the SuperBowl this year, the Mr’s 49ers did.  Of course, we had to plan a menu to celebrate.  And sadly, they didn’t win.  They did put up a good fight though.  Anyways, we had wings, chips with dip, crescent rolls, bbq meatballs and a homemade punch.
So, I thought I’d share the recipe for my savory bbq meatballs with you all.  These are great appetizers for pretty much any kind of party or get together.  This possible one of the easiest recipes you’ll ever make.  Seriously it’s foolproof!

Ingredients
2 39oz bottles Kraft Original Slow Simmered Barbecue Sauce (or your favorite brand)
2 bags FarmRich Italian Meatballs
1 jar Grape Jelly
Directions 
In a crockpot (or large sauce pot) combine all ingredients.
Set to low heat and let simmer for 3 to 4 hours or cook on high heat (medium heat if using sauce pot on stove) for 1.5 to 2 hours.
Stir every hour to help mix in jelly as it melts.
Yep, it’s as simple as that.  And they taste amazing!  You can make your own meatballs from scratch (hamburger, 1/2 cup bread crumbs & 1 egg) or use any other brand that you like.  Either way this recipe is sure to be a hit!
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Empanadas Galore

So, here I was earlier today debating out loud what I was going to make for dinner.  Before I had kids making meal plans was easy because it was just me and the Mr.  However, these days it’s a little bit tricky.  Moo has been going through a picky eater stage.  JJ will only eat certain meats cooked a certain way.  Plus, you have to factor in food allergies.
It can be a bit of a headache trying to make a menu based around what you think everybody is going to want to eat.  Anyways, it’s going on 4 o’clock and I haven’t taken anything out of the freezer to defrost.  Then the Mr comes into the kitchen and tells me about this new empanada recipe he saw on tv.  I was a little skeptical at first because he’s cooking shows and I wasn’t completely certain if had REALLY seen the recipe on a cooking show or not.   And if anybody who knows me knows that I all about Mexican cuisine. 
Well, tonight I gave the recipe a try and it was a success.  Such a success in fact, that I’ve decided to get on YUMMommy at 11 o’clock in the night to share it with you.  I would have typed this post up early but JJ is still sick and has been cranky, then Moo needed her one on one time and I had to put both kids to sleep.  But better late than never.  We made tons of empanadas tonight. Pictured below is what we’re going to call the M Family Mucho Grande Empanada!

Ingredients
2 cans of Pillsbury Grand Biscuits
Ground beef/turkey/chicken, cooked
Chunky salsa
Mexican blend shredded cheese
Flour
1 egg beaten
Nonstick spray
Directions
Preheat oven to 350 degrees.
In a medium bowl mix together cooked ground beef, one can of salsa and two large handfuls of shredded cheese.
Next, dust a flat surface with flour and flatten out two biscuits using your hand (or rolling pin if you must).  Make sure they are about 5-6 inches in diameter.
Then, add filling to center of one biscuit.  Make sure to leave the edges clear of filling.
Take beaten egg and coat edges of the biscuit.  Once finished, lay the second biscuit on top and seal edges together using fingers or a fork.
Coat baking dish or cookie sheet with nonstick spray, add empanadas and bake until biscuits are golden brown (about 15 minutes).
Let cool for 2 minutes, serve and enjoy!
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Love Biscuits Recipe

With Christmas a little under 48 hours away, many of us are getting ready to welcome or have already welcomed out of town guests.  So, I thought that would share my recipe for my Love Biscuits with you all.  These will be perfect serve for breakfast or you can even make them to pair with your Christmas dinner.  Either way, they are sure to be a hit.  Plus, they’re very simple to make.  
Ingredients
2 cups Flour
1 tsp Sugar
1 tbsp Baking Powder
1 tsp Salt
8 tbsp softened Butter
3/4 cup milk (soy works well too)
Nonstick spray
Directions
Preheat oven to 350 degrees. 
In a large bowl, add flour, sugar, baking powder and salt.  Then using your hands mix in butter.
Batter should start to look crumples.  Add in milk and mix well with hands.
Dust a flat surface (counter or cutting board) with a light coating of flour and roll out dough to desired thickness or 1/2 inch.
Using a cookie cutter or knife cut out heart shaped biscuits and place on cookie sheet sprayed with nonstick spray.
Bake for 15 to 20 minutes or until lightly golden brown.
Brush tops with butter and serve as desired!
I hope that you all enjoy this recipe.  The biscuits come out so nice and light.  And I call them Love Biscuits because of the shape and the fact that they’re made with love of course!  

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Lemon Herb Turkey Recipe

Tomorrow is Thanksgiving and I know that many of us are getting a head start on the food by cooking our turkeys tonight.  So, I thought I’d share my recipe for lemon herb turkey.  After all the turkey is the star of the meal.  This recipe is simple and easy to make.  Most of the ingredients you’ll probably already have on hand in the kitchen.
Ingredients
1 Turkey, rinsed & patted dry
1 tbsp Ground Sage
1 tbsp Parsley
2 tbsp Poultry Seasoning
1 tbsp Paprika
1 tbsp Seasoned Salt
2 tsp Garlic Powder
1 tsp Ground Blk Powder
1 cup Unsalted Butter, softened
1 cup chicken stock or water
1 lemon
1 cup Homemade Stuffing
Directions
Preheat oven to 325 degrees.  While oven heats up mix sage, poultry seasoning, paprika, salt, garlic powder, pepper and parsley and butter in a small bowl.
Zest lemon lightly.  Then juice lemon and add to butter. Mix well.
Using a rubber spatula separate the skin and breast meat of the turkey.  Then stuff with butter mixture.  Spread evenly over turkey breasts using your fingers.   Save about 25% butter mixture and brush over outer skin of turkey.  Stuff with homemade stuffing.
Pour chicken stock or water into roasting pan.  Add turkey.  Tent with foil and bake for 2 1/2 to 3 hours or longer if you have a larger turkey.
Bast turkey in 30 minute intervals.  When done, let rest for at least 15 minutes.  Then slice and serve!
Happy Turkey Cooking Everyone!!
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Mini Sweet Potato Pies Recipe

Since Thanksgiving is coming up on Thursday, I thought I would share the recipe for my mini sweet potato pies.  It’ll be a nice treat for your guests and family in lieu of making traditional large pies.
I’m sure your crusts will be prettier.  I had a 3 yr for my helper.
Ingredients
Filling
20 oz can Sweet Potatoes
1 tsp Vanilla Extract
1/4 cup Granulated Sugar (optional)
3 tbsp Light Brown Sugar
1 Egg
2 tbsp Butter
Crust
1 1/2 cup All-Purpose Flour
1 Egg
2 tbsp Granulated Sugar
7 tbsp Butter, softened
Directions

In a large bowl, mix flour and sugar for crust.  Add butter and use your hands or rubber spatula to work mixture until butter is fully incorporated.  Then add in egg and mix well.
Roll out dough to your desired thickness or 1/4 inch.  Use a cookie cutter (or cup) to cut out circles large enough to line muffin tins.
Bake crusts for 10 minutes in a pre-heated 350 degree oven.
While crusts are baking, in another large bowl add all ingredients for filling.  Using a potato masher or your hands, mash ingredients together.  Be sure to mash the sweet potatoes really well.
Fill pie crusts will filling. You can sprinkle extra brown sugar on the tops of the filling if desired.
Bake for 15 minutes.  Remove from oven and let cool.  Once cooled you can top them with whipped cream or even a scoop of ice cream!
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Twice Cooked Veggie Spaghetti Recipe

Growing up my mom worked multiple jobs and went to school (college) all trying to raise five kids.  Often times, when we got home everybody was dirt tired (using one of my mom’s phrases).  And I don’t know about you, but when you’re exhausted the last thing you want to do is slave away in a kitchen.  So, spaghetti became one of our go-to dinners.  This was just fine with me and my siblings because we are all pasta lovers!
I don’t think any of us have tried a pasta fish that we don’t like.  Anyways, when I met my husband, he was not a spaghetti fan.  At all.  Then, we had Moo and she was (still is) a spaghetti fanatic.  I was thrilled to have someone to cook spaghetti for again.  Over the years, I’ve experimented with making spaghetti a few different ways and the recipe I’m sharing with you today is one of my favorites.
It’s a great way to sneak in some veggies for those picky eaters.  I’m going to go ahead and let you know there aren’t any specific measurements listed because I’m more an eyeball-it-like-Rachel-Ray kind of cook.  I make whatever looks like it’ll be enough for my family and I’ve learned that two shakes of this or three shakes of that is my family’s taste preference. 
Ingredients
Angel Hair Spaghetti
Hunts Garden Combination Spaghetti Sauce
White Cheddar (soy/dairy)
Sharp Yellow Cheddar (soy/dairy)
Frozen Mixed Veggies thawed (try to stay away from canned veggies because they tend to be mushy)
Ground Beef/Turkey
Directions
In a medium sauce pan, bring about three cups of water to a boil over high heat for spaghetti noodles.  While you wait for water to start boiling go ahead and brown your beef or turkey in a medium or large frying pan on medium-high.
Once water is boiling add angel hair noodles and turn down to medium heat.  Cook for 5-7 minutes.  Do NOT overcook because noodles will be very mushy. 
Drain meat and noodles when done.  Mix together in sauce pan and add in spaghetti sauce and thawed mixed veggies.
In a baking dish alternate layering spaghetti and cheeses starting with a layer of spaghetti first and ending with a layer of cheese on top.  Cover with foil and bake for 10-15 minutes at 325. Let cool for five minutes before serving.
Didn’t remember to take a pic until I had started eating.  It’s that yummy.   

I hope that you will try this recipe. Spaghetti and mixed veggies may sound like a weird combination but with the Garden Combination spaghetti sauce and the cheeses it all comes together. You can also use fresh bell peppers too.  And of course, if your kids allergies like mine gluten-free pasta and soy cheeses work well with this dish too.
Do you have a favorite non-traditional spaghetti recipe?
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Memphis BBQ Pit Rub Baked Tilapia

I’m back with my Soul Food Sunday posts.  I kind of got off track being down at my mom’s in August.  Then being a bridesmaids in my cousin and friend’s wedding in September.  But today I wanted to share a new recipe I created.  It’s different and really easy to make.
I’m stoked because I get to share my Memphis BBQ Pit Rub Baked Tilapia recipe with you all.  I know some of you are giving the computer screen a crazy look like WTH?!  You don’t really see too many recipes that combine bbq and seafood.  However, I love tilapia and I’m always trying to find new ways to season and cook it for my family.  So, I was experimenting with some goodies GrillMates had sent me a while back.
The results was something very yummy.  I hope that you’ll try it and like it.  The best part is that is only requires four ingredients and even then one of those is optional.  The fish goes great with white or wild rice and veggies.
Ingredients
Tilapia Fish (thawed)
GrillMates Memphis Pit BBQ Rub
Water
Salt & Pepper (optional)
Directions
Season tilapia with Memphis Pit BBQ Rub on both sides.
Heat oven to 350 degrees.
Pour about 1/4 cup of water into a baking dish, then add tilapia.
Cover with foil and bake for 10-15 mins or until done.
Hope you enjoy the recipe!!