Friday, May 22, 2015

Bacon Jalapeño Popper Cheese Bread

Bacon Jalapeño Popper Cheese Bread: Savory Sweet and Satisfying

When I told my husband what bread I was making to go with dinner, his response was not patiulary a thrilled one. The love of anything jalapeño popper related is mine and all mine. It is not that my husband does not like them, but he does not have the deep love of them like I do.

However once my husband tried the bread, he changed his mind and even came back for more. He really enjoyed this bread. It is a dense bread without being heavy, that is cheesy, slightly spicy and loaded with bacon.

Bacon Jalapeño Popper Cheese Bread
2 cups cooked and crumbled turkey bacon
8 ounces reduced fat cream cheese, room temperature
1/3 cup diced jalapeño, seeds left in
2 cups cheddar cheese
3 cups all purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
12 ounces buttermilk
1 tablespoon canola oil

Preheat oven to 350º F. Spray a 9x5 inch loaf pan with cooking spray.

In a large bowl combine the cream cheese, jalapeños, bacon and cheddar cheese until well combined.

In another large bowl whisk together the flour, baking powder and sugar. Add in the cream cheese mixture, canola oil and buttermilk. Stir just until combined, do not over mix. Spoon mixture into prepared pan.

Bake for 45-50 minutes or until top of bread is browned. Cool on a wire rack for 5 minutes before removing from pan and serving. Serve warm.


Serves: 12
Calories: 313
Total Fat: 16.7g
   Saturated: 8.7g
   Polyunsaturated: 0.6g
   Monounsaturated: 2.8g
   Trans: 0g
Cholesterol: 50.1mg
Sodium: 1,003.3mg
Potassium: 104.5mg
Total Carbs: 26.6g
   Dietary Fiber: 0.2g
   Sugars: 3.6g
Protein: 13.4g
Vitamin A: 4.6%
Vitamin C: 5.5%
Calcium: 19.4%
Iron: 9.1%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Call Me PMC.
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Thursday, May 21, 2015

Sloppy Joe Grilled Cheese

Sloppy Joe Grilled Cheese: Savory Sweet and Satisfying

Sloppy Joe Grilled Cheese is a great idea. Not only is it delicious, but it is a different way to use up leftover sloppy joe mixture.

When making these sandwiches, make sure to use a good quality bread. I used my normal whole wheat sliced bread and it did not hold up well to the sloppy joe mixture.

Sloppy Joe Grilled Cheese
1/2 cup leftover sloppy joe mixture, cold
2 slices of cheddar cheese
2 slices good quality bread

Place one slice of bread on a preheat skillet, griddle, or sandwich maker. Place 1 slice of cheese on the bread, followed by the sloppy joe mixture. Place remaining slice of cheese on top followed by remaining piece of bread.

Cook until bread is golden brown, flip and cook on other side until bread is golden brown, cheese is melted and sloppy joe mixture is warmed. If using a sandwich maker there is no need to flip the sandwich.


Serves: 1
Calories: 630
Total Fat: 31g
   Saturated: 15.4g
   Polyunsaturated: 3.7g
   Monounsaturated: 6.1g
   Trans: 0.8g
Cholesterol: 115.2mg
Sodium: 955mg
Potassium: 238.1mg
Total Carbs: 57.1g
   Dietary Fiber: 1.4g
   Sugars: 17.1g
Protein: 37.1g
Vitamin A: 20.4%
Vitamin C: 12.8%
Calcium: 50%
Iron: 29.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from The Recipe Rebel.
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Wednesday, May 20, 2015

Peanut Butter Butterscotch Marshmallow Bars

Peanut Butter Butterscotch Marshmallow Bars: Savory Sweet and Satisfying

Oh my goodness are these bars delicious. The peanut butter and butterscotch compliment each other so well. And the texture, I love the texture of it. It reminds me of a creamy soft fudge or like a nougat candy.

Peanut Butter Butterscotch Marshmallow Bars: Savory Sweet and Satisfying

Peanut Butter Butterscotch Marshmallows Bars
5 cups mini marshmallows
11 ounce bag butterscotch chips
3/4 cup creamy peanut butter
7 tablespoons unsalted butter

Line an 8x8 pan with foil and spray with cooking spray. Set aside.

Add the marshmallows to a large bowl and set aside.

In a medium saucepan, over medium heat, melt the butterscotch chips, peanut butter and butter, stirring constantly. When the mixture is completely melted and smooth, remove from the heat and let cool for 5 minutes, stirring occasionally.

Pour the melted mixture over the marshmallows and gently fold until the marshmallows are completely coated. Pour the mixture into the prepared pan. Cover and refrigerate for a few hours or until set and completely chilled.


*Adapted from Confession of a Cookbook Queen.
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Tuesday, May 19, 2015

Chicken with Mustard Cream Sauce

Chicken with Mustard Cream Sauce: Savory Sweet and Satisfying

This dish is easy, requires simple ingredients and is delicious. It comes together quickly making it a perfect week night meal.

Chicken with Mustard Cream Sauce: Savory Sweet and Satisfying

I served this chicken and sauce over noodles, because I had a few partial boxes that I wanted to finish up. Rice would also work well with this dish, in fact I think I would prefer rice over noodles.

Chicken with Mustard Cream Sauce
4 boneless skinless chicken breasts
2 tablespoons olive oil
black pepper, to taste
1/2 cup low sodium chicken broth
1 cup heavy cream
4 tablespoon dijon mustard
2 teaspoon dried oregano

For Serving (not included in the nutritional info):
rice OR noodles

In a large skillet heat the olive oil over medium high heat.

Season both sides of the chicken breasts with black pepper. Add chicken to skillet and cook for 5-7 minutes on each side, or until chicken is completely cooked. Remove chicken and keep warm.

Pour chicken broth into hot skillet. Whisk in the cream, mustard and oregano. Cook and whisk for about 2 minutes or until sauce is heated through.

Serve chicken and sauce over noodles or rice.


Serves: 4
Calories: 497
Total Fat: 29.8g
   Saturated: 14.9g
   Polyunsaturated: 0.7g
   Monounsaturated: 5g
   Trans: 0g
Cholesterol: 220mg
Sodium: 817.2mg
Potassium: 8.7mg
Total Carbs: 0.3g
   Dietary Fiber: 0.2g
   Sugars: 0g
Protein: 51.4g
Vitamin A: 16.7%
Vitamin C: 4.4%
Calcium: 4.8%
Iron: 9.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Let's Dish.
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Monday, May 18, 2015

Egg Boats

Egg Boats: Savory Sweet and Satisfying

I love how this breakfast looks and I think that is what drew me to this recipe. Serving breakfast inside a loaf of bread is different, but tasty. Plus you can eat it with your hands.

You should be able find the demi baguettes in the bakery section of your grocery store, but if you can't find them, you can always use two loaves of french bread instead.

Egg Boats
4 demi baguettes
1 package breakfast sausage links
8 eggs
1/2 cup heavy whipping cream
8 ounces pepper jack cheese, shredded
3 green onions, sliced
black pepper, to taste

Preheat oven to 350º F.

Cut and pull the middle out of the 4 baguettes, leaving about a 1/2 inch of bread on the bottom and sides. Set bread aside.

Prepare sausage according to package directions and cut into small pieces. Set aside.

In a medium bowl lightly beat together the eggs and cream. Stir in the remaining ingredients and sausage.

Evenly divide the egg mixture between the 4 baguettes and place on a baking sheet. Bake for 25-28 minutes or until set. Let cool for 10 minutes before cutting and serving.


Serves: 8
Calories: 533
Total Fat: 28.2g
   Saturated: 7.8g
   Polyunsaturated: 0.9g
   Monounsaturated: 3.5g
   Trans: 0g
Cholesterol: 251.7mg
Sodium: 792.6mg
Potassium: 90.1mg
Total Carbs: 42.7g
   Dietary Fiber: 1.7g
   Sugars: 1.1g
Protein: 25.3g
Vitamin A: 12.9%
Vitamin C: 3.6%
Calcium: 3.9%
Iron: 22.9%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Dinner or Dessert.
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Friday, May 15, 2015

Honey Garlic Sauce

Honey Garlic Sauce: Savory Sweet and Satisfying

This sauce is so very delicious and goes well with chicken. Whether it be chicken nuggets, chicken strip or even chicken breasts. I think this sauce would even go well with pork.

My husband loved this sauce so much that he even used it on leftover mashed potatoes.

Honey Garlic Sauce
1/2 cup honey
4 cloves garlic, minced
2 tablespoons low sodium soy sauce
1/4 water
1 tablespoon cornstarch

In a medium saucepan over medium high heat,combine the honey garlic and soy sauce.

In a small bowl combine the water and cornstarch until well combined. Stir mixture into the saucepan. Continue to stir until the sauce thickens.


Serves: 4
Calories: 167
Total Fat: 0g
   Saturated: 0g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 0mg
Sodium: 1,669mg
Potassium: 124.1mg
Total Carbs: 42.2g
   Dietary Fiber: 0.6g
   Sugars: 35.8g
Protein: 2.8g
Vitamin A: 0%
Vitamin C: 1.9%
Calcium: 0.8%
Iron: 6.8%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Damn Delicious.
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Thursday, May 14, 2015

Olive Garden Zuppa Toscana Soup Copycat

Olive Garden Zuppa Toscana Soup Copycat: Savory Sweet and Satisfying

My husband is a huge fan of Olive Garden's all you can eat soup, salad and breadsticks deal. He is a huge fan of their breadsticks, loves their soups and enjoys their salad, especially the whole banana pepper. I am also a fan of the deal. I am a huge fan of their soups, love their salad, especially the whole banana pepper and enjoy their breadsticks.

Since we do not eat at Olive Garden often it is nice to be able to duplicate their soups, so we can enjoy them at home whenever we want. If you enjoy Olive Garden's soups like we do be sure to check out my copycat of their Pasta e Fagoli.

Olive Garden Zuppa Toscana Soup Copycat
1 pound Italian Sausage
8 slices turkey bacon
5 medium russet potatoes, rinsed
1/2 large yellow onion, diced
3 cloves garlic, minced
4 cups water
28 ounces low sodium chicken broth
2 teaspoons red pepper flakes
black pepper, to taste
2 cups chopped kale
1 cup heavy whipping cream

Cook and crumble the sausage until completely cooked. Place on a paper towel lined plate.

Cook the bacon until crisp and place on a paper towel lined plate.

Slice the potatoes between 1/8 and 1/4 inch thick. Just try and make the slices the same thickness so they cook evenly.

In a large pot add in the diced onion, minced garlic, sliced potatoes, chicken broth and water. Cook over medium heat until potatoes are cooked through.

Add in the sausage, bacon, red pepper flakes and black pepper. Simmer for 10 minutes, stirring occasionally. The potatoes will start to break apart into smaller pieces.

Turn the heat down to low and add in the kale and heavy cream. Continue to cook until completely heated through.


Calories: 434
Total Fat: 26.6g
   Saturated: 12g
   Polyunsaturated: 0.5g
   Monounsaturated: 3.2g
   Trans: 0g
Cholesterol: 88mg
Sodium: 731.8mg
Potassium: 840.9mg
Total Carbs: 31g
   Dietary Fiber: 2.2g
   Sugars: 1.9g
Protein: 17.1g
Vitamin A: 63.9%
Vitamin C: 82.8%
Calcium: 9.8%
Iron: 11.9%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Mom on Timeout.
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