Tuesday, November 25, 2014

Loaded Potato Bites

Loaded Potato Bites: Savory Sweet and Satisfying

Holy wow are these absolutely delicious. I just kept on wanting to eat more and more of them. They are the perfect little size. I made them as a side for dinner, but I could also see making as a part of a special breakfast.

Loaded Potato Bites
1- 30 ounce frozen shredded hash browns, thawed
2 eggs, lightly beaten
7 slices turkey bacon, cooked and crumbled
1 1/4 cups shredded pepper jack cheese
2/3 cup sour cream

Preheat oven to 425º F. Line a baking sheet with a slipmat or parchment paper.

In a large bowl combine the potatoes, eggs, bacon, cheese and sour cream until well mixed. Use a small cookies scoop out the potato mixture and place on prepared baking sheet. Bake for 25 minutes.


Serves: 8
Calories: 375
Total Fat: 23.4g
   Saturated: 11.1g
   Polyunsaturated: 1.4g
   Monounsaturated: 5.5g
   Trans: 0g
Cholesterol: 84.8mg
Sodium: 317.9mg
Potassium: 479.3mg
Total Carbs: 32.1g
   Dietary Fiber: 2.1g
   Sugars: 3g
Protein: 11.7g
Vitamin A: 9.2%
Vitamin C: 16.4%
Calcium: 17.3%
Iron: 9.9%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from A Zesty Bite.

Read More »

Monday, November 24, 2014

Chicken, Broccoli and Rice Dinner

Chicken, Broccoli and Rice Dinner: Savory Sweet and Satisfying

This dish is easy, creamy and delicious. Adding a little hot sauce when serving gives it a bit of a kick. That is the way my family enjoyed it.

Chicken, Broccoli and Rice Dinner
1 can cream of chicken soup
3 1/2 cups water
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 1/2 cups brown rice
2 1/2 cups frozen broccoli florets
2 boneless skinless chicken breasts

In a medium saucepan combine the cream of chicken soup, water, paprika, and black pepper. Bring mixture to a boil and stir in rice. Cover and simmer for 45 minutes. Stir broccoli in during last 10 minutes of cooking time.

While rice is cooking cut each chicken breast in half horizontally, making 4 thinner chicken breasts. Cook chicken your desired way until completely cooked.

Serve chicken over rice and broccoli mixture.


I used my homemade cream of chicken soup to keep the sodium levels down.

You can substitute white rice for the brown, but will have to adjust the amount of water and cooking time.

Serves: 4
Calories: 386
Total Fat: 10.5g
   Saturated: 5.4g
   Polyunsaturated: 0.3g
   Monounsaturated: 0.3g
   Trans: 0g
Cholesterol: 95mg
Sodium: 151.9mg
Potassium: 325.3mg
Total Carbs: 38.1g
   Dietary Fiber: 3g
   Sugars: 2.8g
Protein: 37.1g
Vitamin A: 18.4%
Vitamin C: 93.7%
Calcium: 10.2%
Iron: 13.6%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Favorite Brand Name Best-Loved Casseroles.

Read More »

Friday, November 21, 2014

Baked Apple Cider Doughnut Holes

These doughnuts have the perfect apple cider flavor and they are baked not fried.

Baked Apple Cider Doughnut Holes: Savory Sweet and Satisfying

The batter for these doughnuts will fill more than one mini muffin tin. If you happen to have two mini muffin tins, then you are all set, but if you do not have two, like I don't, then you can use one mini muffin tin and part of one regular muffin tin.

Once these doughnuts were done I decided to skip rolling them in butter and rolled them directly in the cinnamon sugar. The sugar stuck to the bottom part of the doughnuts, but not the top. Next time I use the butter so that the cinnamon sugar will stick to the entire doughnut.

Baked Apple Cider Doughnut Holes
1 cup apple cider
3/4 cup unsweetened applesauce
3 teaspoons cinnamon, divided
1 teaspoon clove
1 teaspoon nutmeg
2 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 large egg
2/3 cups light brown sugar
1 teaspoon vanilla extract
1/3 cup honey
1/3 cup nonfat Greek yogurt
2 tablespoons canola oil

2 tablespoon unsalted butter
1/4 cup granulated sugar
1 tablespoon cinnamon

In a small saucepan add in the apple cider and cook over low heat, stirring often, until it has reduced to 1/3 cup.

In another small saucepan add in the applesauce, 1 teaspoon cinnamon, clove and nutmeg. Cook over low heat, stirring often, until reduced to 1/2 cup, about 15-30 minutes.

Preheat oven to 400º F. Spray two mini muffin tins with cooking spray or one mini muffin tin and four spots in a regular muffin tin.

In a large mixing bowl, combine the flour, baking powder, baking soda and cinnamon.

In another large mixing bowl combine the egg, brown sugar, cooked applesauce, vanilla extract, honey, reduce apple cider, yogurt and canola oil. Pour wet ingredients over the dry ingredients and stir just until mixed, do not over mix.

Fill prepared mini muffins tins with a rounded tablespoon of batter, about 3/4 full. If using one mini and one regular muffin tin, divided the remaining batter, after filling mini muffin tin, between about four spots. Bake for 6-10 minutes or until an inserted toothpick comes out clean. Regular sized muffins will take a bit longer than the mini muffins.

While doughnuts are baking melt butter in a small dish. In another small dish combine the sugar and cinnamon.

Once the doughnuts are done, brush them with the melted butter and roll them in the cinnamon sugar. Place on a cooling rack to cool.


The applesauce may be substituted with apple butter. Just add the apple butter in where the recipe calls for applesauce and skip the steps of cooking the applesauce and adding spies to it.

Serves: 19, 2 doughnuts per serving
Calories: 143
Total Fat: 3.2g
   Saturated: 0.6g
   Polyunsaturated: 0.5g
   Monounsaturated: 1.2g
   Trans: 0g
Cholesterol: 13.1mg
Sodium: 312.5mg
Potassium: 67.8mg
Total Carbs: 28.6g
   Dietary Fiber: 0.9g
   Sugars: 15.1g
Protein: 2.2g
Vitamin A: 1.1%
Vitamin C: 1%
Calcium: 2.8%
Iron: 6.4%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from feastie.
Read More »

Thursday, November 20, 2014

Pizza Grilled Cheese

Pizza Grilled Cheese: Savory Sweet and Satisfying

I had some leftover pizza toppings from pizza night and was trying to figure out what to do with them when all of a sudden an idea came to me. Why not use the toppings to make a grilled cheese sandwich. The result was delicious. All the flavors of a pizza in a sandwich.

For this recipe I did not list measurements of the ingredients. This is a type of recipe that you can add as little or as much of the ingredients depending on your taste. You can also very easily make as many sandwiches you need.

Pizza Grilled Cheese
2 slices of bread
pizza sauce
mozzarella cheese
Italian seasoning

Spread both sides of bread with pizza sauce. Top one slice of bread with pepperoni, cheese and sprinkle some Italian seasoning on top. Place the other slice of bread on top and then cook the sandwich on a griddle until the bread is crispy and cheese is melted.


Serves: 1
Calories: 348
Total Fat: 16.4g
   Saturated: 6.7g
   Polyunsaturated: 0.9g
   Monounsaturated: 3.4g
   Trans: 0.3g
Cholesterol: 49.2mg
Sodium: 903.6mg
Potassium: 149.6mg
Total Carbs: 30.5g
   Dietary Fiber: 4.7g
   Sugars: 12.8g
Protein: 20.9g
Vitamin A: 10.9%
Vitamin C: 3.9%
Calcium: 35.1%
Iron: 15.1%
*The nutritional information will vary slightly depending on the brands you use.

Read More »

Wednesday, November 19, 2014

Parmesan Chicken

Parmesan Chicken: Savory Sweet and Satisfying

This is such a delicious chicken dish. The herb coating on the chicken gets golden brown and nice and crispy.

Parmesan Chicken
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese, divided
1 1/2 teaspoons dried oregano, divided
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1 egg
1 tablespoon water
2 boneless skinless chicken breasts
2 tablespoons unsalted butter
2 cups spaghetti sauce
1/2 teaspoon garlic powder
1/2 cup shredded mozzarella
8 ounces spaghetti noodles, cooked and drained

In a shallow bowl combine the bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, basil and black pepper.

In another shallow bowl combine the egg and water.

Cut each chicken breast in half horizontally, making 4 thinner chicken breasts. Dip each chicken breast in the egg mixture and coat with the crumb mixture.

In a large skillet melt the butter, over medium heat and cook the chicken on both sides until completely cooked.

Meanwhile in a large saucepan combine the spaghetti sauce, garlic powder and remaining oregano. Cook over medium heat until heated through.

Serve chicken over noodles, then top with spaghetti sauce and sprinkle with mozzarella cheese and remaining Parmesan cheese.


Serves: 4
Calories: 496
Total Fat: 15g
   Saturated: 7.6g
   Polyunsaturated: 0.7g
   Monounsaturated: 1.1g
   Trans: 0g
Cholesterol: 122.3mg
Sodium: 669.4mg
Potassium: 119.3mg
Total Carbs: 59.3g
   Dietary Fiber: 4.1g
   Sugars: 5.9g
Protein: 32.3g
Vitamin A: 19%
Vitamin C: 4.8%
Calcium: 26.4%
Iron: 21.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Taste of Home Dinner on a Dime cookbook.

Read More »

Tuesday, November 18, 2014


Stromboli: Savory Sweet and Satisfying

The dough for this recipe is made in a bread machine and then rolled out filled and bake in the oven. It makes a delicious lunch and you can get creative with the filling.


1 1/2 cups water
2 tablespoons unsalted butter
1/2 teaspoon salt
2 teaspoons black pepper
1 1/2 teaspoons granulated sugar
3 cups bread flour
2 1/2 teaspoons yeast

2/3 cup shredded provolone cheese
2/3 cup shredded mozzarella cheese
1 1/3 cups diced hard Italian salami

Place dough ingredients in your bread machine in order as indicated by manufacturer's directions. Use dough setting and large loaf and start the bread machine. When dough is done roll out into a large rectangle.

In a medium bowl gently mixed the filling ingredients and place it lengthwise down the middle of the dough. Fold one side of the dough over the filling and then fold the other side of the dough over the filling. Pinch the ends closed.

Place the Stromboli, seam side down, on prepared baking sheet. Cover with a clean kitchen towel and let rise for about 30 minutes.

Preheat oven to 350º F. Grease a baking sheet.

Lightly spread olive oil on top of the Stromboli and bake for 20-30 minutes or until lightly browned.

Serves: 8
Calories: 385
Total Fat: 12.3g
   Saturated: 6g
   Polyunsaturated: 0.2g
   Monounsaturated: 1.7g
   Trans: 0g
Cholesterol: 77.5mg
Sodium: 969.2mg
Potassium: 49.8mg
Total Carbs: 34.9g
   Dietary Fiber: 1.2g
   Sugars: 1.6g
Protein: 24.1g
Vitamin A: 4%
Vitamin C: 0.2%
Calcium: 10.7%
Iron: 22.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from The Bread Machine Cookbook II.

Read More »

Monday, November 17, 2014

Mocha Cappuccino Hazelnut Hot Chocolate

Mocha Cappuccino Hazelnut Hot Chocolate: Savory Sweet and Satisfying

This hot chocolate is so very delicious. The dark chocolate makes it nice and rich and the mocha cappuccino hazelnut spread makes it delicious. One of my favorite homemade hot chocolates.

Mocha Cappuccino Hazelnut Dark Hot Chocolate
1/2 cup dark cocoa powder
1/2 cup mocha cappuccino hazelnut spread
1/2 cup granulated white sugar
1 cup hot water
5 cups 2% milk

Topping (not included in nutritional info):
mini marshmallow OR
whipped cream

In a small pan combine the cocoa powder, mocha cappuccino hazelnut spread, white sugar and hot water. Bring to a gentle boil, stirring constantly. Transfer mixture to a crock pot and add milk. Stir to combine and cover crock pot. Cook on low for 2 hours or until hot chocolate is hot. Stir and pour into mugs. Top with a topping if desired.


You can substitute Nutella for the mocha cappuccino hazelnut spread.

You can substitute unsweetened cocoa powder for the dark cocoa powder.

Serves: 6
Calories: 271
Total Fat: 14g
   Saturated: 2.5g
   Polyunsaturated: 0.1g
   Monounsaturated: 1.1g
   Trans: 0g
Cholesterol: 19.6mg
Sodium: 110.8mg
Potassium: 305mg
Total Carbs: 28.2g
   Dietary Fiber: 3.3g
   Sugars: 24.6g
Protein: 8.7g
Vitamin A: 7.7%
Vitamin C: 0.7%
Calcium: 27.9%
Iron: 7%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from The Frugal Girls.
Read More »