Monday, April 24, 2017

Brown Sugar and Black Pepper Bacon

Brown Sugar and Black Pepper Bacon: Savory Sweet and Satisfying

This bacon was surprisingly good. Not that I expected it to be bad, I was just not sure how bacon would taste coated in brown sugar. But it was so good that I looked forward to eating the leftovers for breakfast the following week. Bacon coated is sweet brown sugar with coarse ground black for a sweet and spicy bacon.

Brown Sugar and Black Pepper Bacon
Ingredients:
1 pound sliced bacon, thick cut
1/2 cup brown sugar
1 1/2 teaspoons coarse ground black pepper

Directions:
Preheat the oven to 400º F. Line 1-2 baking sheets with aluminum foil. Place wire racks on the foil covered baking sheets and place the bacon on the wire racks.

In a small mixing bowl, combine the brown sugar and black pepper until well mixed. Sprinkle the mixture evenly over the bacon slices.

Bake for about 25 minutes or until the bacon is crispy.

Enjoy!!!

Notes:
You want bacon that is on the ticker side, thinner bacon will not work. I used turkey bacon and it worked well.

Depending on the thickness of the bacon you may need 1 or 2 baking sheets. When I used turkey bacon I needed two baking sheets.


Nutrition Facts

Serves: 8

Amount Per Serving

Calories 162

Total Fat

9.4g

Saturated Fat

1.9g

Polyunsaturated Fat

0g

Monounsaturated Fat

0g

Trans Fat

0g

Cholesterol

37.8g

Sodium

491.4g

Potassium

0g

Total Carbohydrates

12.8g

Dietary Fiber

0g

Sugars

12g

Protein

7.6g

Vitamin A 0% Vitamin C 7.56%

Calcium 7.56% Iron 0%

*Nutritional information will vary depending on the brands you use.


*Adapted from Six Sisters' Stuff.
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Friday, April 21, 2017

Homemade French Onion Dip

Homemade French Onion Dip: Savory Sweet and Satisfying

Recently at a Sunday coffee hour my girls had some veggie straw and a dip. They insisted that I try it because it was so good. I asked them if it was french onion dip and of course they responded with "I don't know.". So I tried it and confirmed it was french onion dip. My girls then asked if I could make some and buy some veggie straws to go with it. 

Of course I was more than willing to make a homemade version, but I really wanted it to be without the packaged french onion mix. So after a bit of looking I found one and tried it out. Initially I did not add salt to the dip, but when I tried it, it was just not the same. So I added a bit of salt and it amazed me at how much better it tasted, it tasted just like store bought. 

I hear it all the time how a little bit of salt brings the dish together, but with cooking low sodium foods I never add extra salt. So trying the dip before adding salt and after adding salt I really noticed the difference.

Homemade French Onion Dip
Ingredients: 
1 cup sour cream
1 tablespoon dried chopped onions
1 teaspoons onion powder
1 pinch garlic powder
1/8 teaspoon salt
1 teaspoon dried parsley

Directions:
In a small bowl, combine all of the ingredients, mixing until well blended. Taste and adjust any seasonings if needed. Refrigerate for 1 hour to allow the flavors to blend and the dried onions to soften.

Enjoy!!!


Nutrition Facts

Serves: 6

Amount Per Serving

Calories 84

Total Fat

6.7g

Saturated Fat

4.7g

Polyunsaturated Fat

0g

Monounsaturated Fat

0g

Trans Fat

0g

Cholesterol

26.7g

Sodium

88.3g

Potassium

66.4g

Total Carbohydrates

3.7g

Dietary Fiber

0.1g

Sugars

1.4g

Protein

1.4g

Vitamin A 5.37% Vitamin C 0.32%

Calcium 5.58% Iron 0.19%

*Nutritional information will vary depending on the brands you use.


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Thursday, April 20, 2017

Tomato Turkey Country Casserole

Tomato Beef Country Casserole: Savory Sweet and Satisfying

Whenever a recipe calls for ground beef I always substitute it for ground turkey. My husband and I prefer ground turkey over ground beef. That is one simple change we make to try and live a healthier lifestyle.

Typically whenever you see a recipe calling for ground meat you can usually use your favorite kind of ground meat. Like I did with this one, instead of ground beef I used ground turkey.

Tomato Beef Country Casserole: Savory Sweet and Satisfying

This casserole combines tomato soup with cream of mushroom soup, egg noodles and ground turkey with some seasonings for a quick, easy and comforting dish.

Tomato Turkey Country Casserole
Ingredients:
12 ounces extra wide egg noodles
1 pound ground turkey
10.75 ounces condensed tomato soup
10.75 ounces condensed golden mushroom soup
1 cup half and half
2 tablespoons dried onion flakes
2 teaspoons Worcestershire sauce
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 cup shredded Parmesan cheese

Directions:
Preheat the oven to 350º F. Lightly spray a 9x13 baking dish with cooking spray.

Cook the noodles according to the package directions, cooking for the lowest recommended time since they will be cooking in the oven later. When the noodles are done drain well.

While the noodles are cooking, cook the ground turkey until completely cooked and crumbled. Drain any fat.

In a large mixing bowl combine the condensed tomato soup, condensed mushroom soup, milk, onion flakes, Worcestershire sauce, black pepper and garlic powder. Stir until well combined. Add in the cooked ground turkey, and drained noodles. Stir everything together.

Pour the mixture into the prepared baking dish and sprinkle the cheese on top. Bake for 25 minutes.

Enjoy!!!


Nutrition Facts

Serves: 8

Amount Per Serving

Calories 595

Total Fat

24.7g

Saturated Fat

13.4g

Polyunsaturated Fat

1g

Monounsaturated Fat

4.6g

Trans Fat

0g

Cholesterol

140.4g

Sodium

1361.3g

Potassium

495.6g

Total Carbohydrates

53.8g

Dietary Fiber

3.4g

Sugars

7.5g

Protein

40.5g

Vitamin A 14.9% Vitamin C 17.69%

Calcium 70.22% Iron 20.94%

*Nutritional information will vary depending on the brands you use.


*Adapted from Together as a Family.
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Wednesday, April 19, 2017

Cheddar Green Olive Dip

Cheddar Green Olive Dip: Savory Sweet and Satisfying

So I have a slightly problem. Sometimes I find two similar recipes and decided to make both with the intention of picking the better one. But rarely can I pick one, both recipes end up being really good and the slight differences make me keep both to blog. 

That is exactly what happened with this dip. I went looking for an olive dip and ended up finding two that sounded good. I was really planning on picking just one to keep, the better one. But they were both delicious and I just could not decide. Click here to see the other green olive dip I made.

Cheddar Green Olive Dip
Ingredients:
8 ounces cream cheese, room temperature
1/2 cup mayonnaise
1 1/2 cups shredded cheddar cheese
7 ounce jar pimiento stuffed green olives, drained and roughly chopped

Directions:
In a large bowl beat the cream cheese and mayonnaise until well combined and smooth. Add in the cheddar cheese and olives. Stir until evenly combined. Refrigerate until well chilled, about 3 hours. Serve with crackers or chips.

Enjoy!!!


Nutrition Facts

Serves: 10

Amount Per Serving

Calories 220

Total Fat

20g

Saturated Fat

9.1g

Polyunsaturated Fat

2.5g

Monounsaturated Fat

3.5g

Trans Fat

0g

Cholesterol

46g

Sodium

601.5g

Potassium

0g

Total Carbohydrates

2.4g

Dietary Fiber

0.6g

Sugars

0.8g

Protein

6.1g

Vitamin A 6.8% Vitamin C 0%

Calcium 13.6% Iron 0%

*Nutritional information will vary depending on the brands you use.


*Adapted from Dinners, Dished & Desserts.
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Tuesday, April 18, 2017

Green Olive Dip


For awhile now Facebook has become another place to find recipes to make. But unfortunately the recipes do not always come with a link, especially if it is a video. If I am really interested in the recipe I will typically scroll through the comments to see if I can find a link. If I can't find a link then I end up searching the internet or Pinterest.

This happened to be one of those recipes that I had to find. See I love olives, especially green ones and when I saw a dip that incorporated green olives as the star of the dip I knew I needed to find a recipe and make it. However, I encountered a slight problem. I found two green olive dips and could not decide which one to make. So I decided to make the dip that seemed similar to the one I saw on Facebook and originally went looking for. Check back tomorrow to see the other green olive dip I found and made.

This green olive dip is perfect for any green olive lover. It is simple to make and the flavor of the green olives really shines in this dip.

Green Olive Dip
Ingredients:
8 ounces cream cheese
1/2 cup mayonnaise
2 tablespoons olive juice, from the jar of olives
1/2 cup sliced green olives, drained and roughly chopped

Directions:
In a large bowl, beat the cream cheese until smooth. Add in the mayonnaise and olive juice and beat until well mixed. Stir in the olives. Refrigerate until well chilled. Serve with crackers or chips.

Enjoy!!!


Nutrition Facts

Serves: 10

Amount Per Serving

Calories 140

Total Fat

13.2g

Saturated Fat

5.6g

Polyunsaturated Fat

2.4g

Monounsaturated Fat

2.2g

Trans Fat

0g

Cholesterol

28g

Sodium

258g

Potassium

0g

Total Carbohydrates

2.1g

Dietary Fiber

0.1g

Sugars

0.8g

Protein

1.7g

Vitamin A 3.2% Vitamin C 0%

Calcium 1.6% Iron 0%

*Nutritional information will vary depending on the brands you use.


*Adapted from Recipe Tips.
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Monday, April 17, 2017

Dump and Bake Meatball Casserole

Dump and Bake Meatball Casserole: Savory Sweet and Satisfying

From start to finish this dish will take just under an hour. That might seem like a long time especially when there are many recipes that can be ready from start to finish in under 30 minutes. However, this recipe can be ready to bake in 10 minutes or less. So the majority of the time is time the dish is cooking in the oven. Plus the pasta cooks in the oven, so there is no need to precook the pasta. And of course the dish is absolutely delicious. 

Dump and Bake Meatball Casserole
Ingredients:
25 ounces marinara sauce
3 cups water
16 ounces rotini pasta, uncooked
14 ounces frozen fully cooked miniature meatballs, thawed
2 cups shredded Italian cheese blend

Directions:
Preheat the oven to 425º F. Lightly spray a 9x13 baking dish with cooking spray.

In the prepared baking dish add the marinara sauce and water, stirring to combine. Stir in the uncooked pasta and thawed meatballs. Cover the dish tightly with foil and bake for 35 minutes.

Uncover the dish and stir. Sprinkle the cheese over top of the pasta and cook uncovered for 5-10 minutes, or until the cheese is melted and pasta is done.

Enjoy!!!

Notes:
You can use homemade meatballs instead of frozen, just make sure they are completely cooked.

Instead of Italian cheese blend you could use mozzarella cheese.

After 35 minutes the pasta should be cooked to al dente, almost done. If it is not, cover the dish again and bake until the pasta is al dente.


Nutrition Facts

Serves: 6

Amount Per Serving

Calories 643

Total Fat

27.6g

Saturated Fat

12.5g

Polyunsaturated Fat

0.2g

Monounsaturated Fat

0.7g

Trans Fat

0g

Cholesterol

51.1g

Sodium

798.1g

Potassium

385.1g

Total Carbohydrates

68.6g

Dietary Fiber

5.6g

Sugars

6.4g

Protein

32.5g

Vitamin A 17.05% Vitamin C 20.57%

Calcium 27.25% Iron 25.46%

*Nutritional information will vary depending on the brands you use.


*Adapted from The Seasoned Mom.
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Thursday, April 13, 2017

Cheesy Chicken Enchilada Soup

Cheesy Chicken Enchilada Soup: Savory Sweet and Satisfying

The flavors of an enchilada are now in soup form. A thick and cheesy soup that is ready to eat in under 30 minutes.

Cheesy Chicken Enchilada Soup
Ingredients:
2 tablespoons canola oil
1 cup diced yellow onion
2 cloves garlic, minced
1/2 cup corn flour
3 cups chicken stock
2 cups cooked shredded chicken
10 ounces (1 1/4 cups) red enchilada sauce
14 ounce can no salt added black beans, rinsed and drained
14 ounce can no salt added diced tomatoes
4 ounce can chopped green chiles
1/2 teaspoon ground cumin
8 ounces sharp cheddar cheese, shredded

Toppings (optional):
crushed tortilla chips or strips
shredded cheese
sour cream

Directions:
In a large pot heat the oil over medium high heat. Add in the diced onion and sauté for 5 minutes or until the onions are softened and translucent. Add in the garlic and cook for 1 minute or until the garlic is fragrant. Stir in the corn flour and cook for 1 minute, stirring constantly.

Slowly pour in the chicken broth, stirring constantly. Add in the shredded chicken, enchilada sauce, black beans, tomatoes, green chiles and cumin, stirring well to combine. Continue to stir occasionally until the mixture reaches a simmer. Reduce the heat to medium low and let the soup simmer for 3 minutes, stirring occasionally.  Slowly add in the shredded cheese, stirring until completely melted and combined. Serve with desired toppings.

Enjoy!!!


Nutrition Facts

Serves: 6

Amount Per Serving

Calories 410

Total Fat

19g

Saturated Fat

7.4g

Polyunsaturated Fat

1.8g

Monounsaturated Fat

3.4g

Trans Fat

0g

Cholesterol

79.7g

Sodium

767.4g

Potassium

581.8g

Total Carbohydrates

25.8g

Dietary Fiber

6.3g

Sugars

4.1g

Protein

29.2g

Vitamin A 22.62% Vitamin C 15.42%

Calcium 34.56% Iron 21.4%

*Nutritional information will vary depending on the brands you use.


*Adapted from Gimmie Some Oven.
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