Make Again Monday: Jalapeño Lime Hummus

 I really need to start making hummus more often. It makes my vegetables at lunch time taste so much better, plus the chickpeas have many health benefits. Maybe I will go look for some new recipes to try. I am sure I have some chickpeas in the pantry waiting to become delicious hummus.

To see the recipe and original post click here.

Enjoy!!!

Read more ...

Pepperoni Pizza Lasagna Rollups

I really enjoy meals that combine pizza and pasta. I have made several different recipes with this delicious combination and we always love them.

This one is no exception, everyone loved the combination. While eating it, my kids were making suggestions for other things to add, like green olives and banana peppers, things we like on our pizza.

Pepperoni Pizza Lasagna Rollups

Ingredients:

• 16 lasagna noodles
• 24 ounce jar marinara sauce
• 15 ounces ricotta cheese
• 8 ounces mozzarella cheese, shredded
• 2 packs turkey pepperoni
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning

Directions:

1. Cook the noodles according to the package directions until al dente, do not over cook them. Drain and lay the noodles out onto a piece of parchment paper or large cutting board.
2. Preheat the oven to 350º F. Spray a 9x13 inch baking dish with cooking spray.
3. Spread an even layer of marinara sauce into the bottom of the prepared baking dish.
4. In a medium bowl, stir together the ricotta cheese, onion powder, garlic powder and Italian seasoning, until well mixed.
5. Scoop out about 1 tablespoon of ricotta cheese mixture out and place on a lasagna noodle. Spread into an even layer.
6. Lay 8 pepperoni slices on top of the ricotta cheese mixture. Carefully and tightly roll up the noodles
7. Pace the noodles seam side down into the prepared baking dish.
8. Pour the remaining sauce over top of the rolls and sprinkle with the mozzarella cheese.
9. Bake for 15-20 minutes or until the cheese is completely melted.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 506
Total Fat		19.7g
Saturated Fat		7.2g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		100mg
Sodium		1826.1mg
Total Carbohydrates		49.5g
Dietary Fiber		3g
Sugars		8.9g
Protein		32.5g
Calcium		40.9%
Iron		15.6%
Potassium		305.9mg
Vitamin A		0.2%
Vitamin C		0.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from Kindly Unspoken.

Read more ...

Sausage Lentil Soup

I really wish mother nature would make up her mind. This hint of spring here and there, but then back to winter is so annoying. I am so over winter and ready for spring. The only benefit of these colds days we are still having means I can try out another soup. I guess soup season is not quite over yet.

I do not think I have ever used lentils before. In fact, I do not think I have ever eaten lentils before. I had no expectations as to what they would taste like, but I was willing to try them in the soup. Turns out, they make for a delicious and filling soup.

Sausage Lentil Soup

Ingredients:

• 1 pound dry green lentils
• 3 tablespoons olive oil
• 1 pound ground Italian sausage
• 1 cup diced yellow onion
• 1 1/2 cups diced celery, about 4 stalks
• 1 1/2 cups diced carrots, about 2-3 large
• 1 tablespoon minced garlic, about 2 large cloves
• 1 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 6-9 cups low sodium chicken broth
• 2-14.5 ounce cans diced tomatoes
• 1/2 cup shredded parmesan cheese

Directions:

1. Place the lentils into a large bowl and cover with boiling water. Allow them to sit for 15 minutes and then drain.
2. Meanwhile, in a large pot, over medium heat, heat the olive oil. Add in the Italian sausage and cook until browned, breaking it up as it cooks. With a slotted spoon, remove the sausage and set aside.
3. To the pot, add in the onions, celery, carrots, garlic and all of the seasonings. Cook, stirring often for 15 minutes.
4. Pour in 6 cups chicken broth, canned tomatoes, drained lentils. Bring the mixture to a boil and then reduce the heat low and simmer for 1 1/2 hours or until the lentils are cooked through and tender, stirring occasionally.
5. While the soup is simmering, add in more chicken broth as needed to get your desired consistency.
6. Top each serving with some parmesan cheese.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 442
Total Fat		24g
Saturated Fat		7.5g
Trans Fat		0g
Polyunsaturated Fat		0.2g
Monounsaturated Fat		4.5g
Cholesterol		46.7mg
Sodium		1515.8mg
Total Carbohydrates		35.9g
Dietary Fiber		7.9g
Sugars		6.2g
Protein		25.1g
Calcium		34.2%
Iron		87.6%
Potassium		324mg
Vitamin A		93.6%
Vitamin C		16.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from My Baking Addiction.

Read more ...

Make Again Monday: Pimento Grilled Cheese with Andouille Sausage

Whenever I make this sandwich I always use one of my homemade pimento cheeses, Pepper Jack Pimento Cheese or Pimento Cheese. I try to make the pimento cheese the night before I want to make the sandwich, so it is one less thing I have to do when I want to make lunch, although there has been a time or two where I made the pimento cheese and then immediately made the sandwich. 

 

To see the recipe and original post click here.

Enjoy!!!

Read more ...

Everything Bagel Pretzels

My family really enjoys anything that contains everything bagel seasoning. They have been known to sprinkle it on vegetables. I love to spread a bagel with cream cheese and then some everything bagel seasoning. It has the best flavor and makes everything it is on delicious.

One of my daughters made these addictive pretzels. They were so good we could not stop eating them. Anytime someone went into the kitchen they were grabbing a handful of them.

Everything Bagel Pretzels

Ingredients:

• 5 cups pretzels
• 1/3 cup unsalted butter, melted
• 3 tablespoons everything bagel seasoning

Directions:

1. Preheat the oven to 325º F. 
2. Place the pretzels into a large bowl and pour the melted butter over top. Stir to coat the pretzels well in butter.
3. Sprinkle the seasoning over top and stir to coat.
4. Spread the pretzels out onto a baking sheet in an even layer.
5. Bake for 10 minutes or until the butter has been absorbed into the pretzels.
6. Allow to cool completely before storing in an air tight container.

Enjoy!!!

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 112
Total Fat		6g
Saturated Fat		3.2g
Trans Fat		0g
Polyunsaturated Fat		0.3g
Monounsaturated Fat		0.2g
Cholesterol		13.3mg
Sodium		303.1mg
Total Carbohydrates		12.8g
Dietary Fiber		0.7g
Sugars		0.3g
Protein		1.7g
Calcium		1.6%
Iron		5%
Potassium		9.7mg
Vitamin A		0%
Vitamin C		0.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Money Wise Moms.

Read more ...

Roasted Cauliflower with Creamy Parmesan Dipping Sauce

I've said it before and it still stands true, roasted vegetables are the best. I love the flavor roasting give veggies and the little bit of crispiness they get. I have been relying on frozen veggies, cause they are easy and I do not have to worry about them going bad. However, after making this cauliflower I need to get away from frozen veggies and make some more delicious ones.

This cauliflower is easy to prepare and tastes delicious, especially with the creamy dipping sauce. Even my one daughter that does not like cauliflower liked this cauliflower. It might have been the creamy and yummy sauce to dip them in, but I will take the win, a veggie everyone liked.

Roasted Cauliflower with Creamy Parmesan Dipping Sauce

Ingredients:

Cauliflower

• 1 head cauliflower
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• black pepper, to taste

Creamy Parmesan Dipping Sauce

• 1/2 cup sour cream
• 1/2 cup grated parmesan cheese

Directions:

1. Preheat the oven to 375º F. Line a baking sheet with a silat or aluminum foil.
2. Wash the cauliflower and cut it into 1-2 inch florets. 
3. Place the cauliflower into a large bowl and drizzle with olive oil. Coat the cauliflower in the oil.
4. Sprinkle the cauliflower with the smoked paprika and black pepper and stir to coat.
5. Spread the cauliflower onto the prepared baking sheet. Bake for 20-25 minutes or until roasted to your liking.
6. Meanwhile, in a small bowl, stir together the sour cream and parmesan cheese. Set aside until ready to serve the cauliflower.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 195
Total Fat		12.6g
Saturated Fat		6.8g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		3g
Cholesterol		30mg
Sodium		298.5mg
Total Carbohydrates		12.1g
Dietary Fiber		4.5g
Sugars		5.1g
Protein		9.2g
Calcium		23%
Iron		5.8%
Potassium		688.7mg
Vitamin A		19.1%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Averie Cooks.

Read more ...

Make Again Monday: Pickle Relish Deviled Eggs

My kids were excited when I said we were making deviled eggs, but then not happy when they found out they were not "normal" deviled eggs. However, once they took a bite they declared "oh, these are good".

To see the recipe and original post click here.

Enjoy!!! 

Read more ...