Lets share recipes =)

KMorley3

I thought it might be fun to share some of our fav. recipes whether that be for breakfast.lunch.dinner or my personal fav. DESSERT.

I need some new ideas for meals since I seem to always be starving to death and feel like I haven't ate since Christmas. lol

So share your fav recipe or something you have been making since you got pregnant.

Here is one from me :

 

Ranch Fajitas!

I got this fajita recipe from a Hidden Valley Ranch Salad Dressing Mix! It's quick, easy and good!

1 lb. chicken or steak (we've only used steak and I prob use LESS then a lb. of meat)
1 C. Red & Green Peppers (cut into strips)
1 Pkg of Hidden Valley Ranch Dry Salad Dressing Mix
2 TB Water
Small Tortillas


Cut chicken or steak into strips. Brown meat in a skillet for 3-5 min, stir in peppers and cook for 1-2 more minutes. Stir in Ranch mix and water and cook for 1 more minute. Serve in warm tortillas! We usually like to top our fajitas with cheese,guac and sour cream. This recipe is super easy and the flavor is great!

Mrs.Leah.Maria

Roasted Shrimp Salad.

Ingredients nocoupons

• Kosher salt
• Good olive oil
• 3/4 pound orzo pasta (rice-shaped pasta)
• 1/2 cup freshly squeezed lemon juice (3 lemons)
• Freshly ground black pepper
• 2 pounds (16 to 18 count) shrimp, peeled and deveined
• 1 cup minced scallions, white and green parts
• 1 cup chopped fresh dill
• 1 cup chopped fresh flat-leaf parsley
• 1 hothouse cucumber, unpeeled, seeded, and medium-diced
• 1/2 cup small-diced red onion
• 3/4 pound good feta cheese, large diced

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Mrs.Leah.Maria

Terriyaki Turkey Burgers
2 lbs Ground Lean Turkey
16 oz Frozen Stir Fry Vegetables (we don't like mushrooms, so our blend included Broccoli Florets, Carrots, Green Beans, Onions, Sugar Snap Peas, Celery, Water Chestnuts and Red Peppers)
1 cup Breadcrumbs (we only had Italian and they worked like a charm)
2 cloves of Garlic
1 tsp of Ginger
Salt and Pepper
2 Green Onions chopped

Sauce
6 oz Yoplait Original 99% Fat Free Orange Creme
1/4 cup Light Mayo
1 Tbsp Teriyaki Sauce (or Reduced Sodium Soy Sauce if you're a Mom and totally space that there's a difference)

Process frozen vegetables in food processor until they are small pieces, refer to picture. Combine chopped vegetables with turkey until mixed well. Add S&P, garlic, ginger and green onions until mixed well. Spray skillet with non-stick spray and on medium heat grill patties for 12 or so minutes, turning once.

In the meantime, combine yogurt, mayo and teriyaki sauce with a metal whisk in a small bowl until well blended.

Place cooked patty on whole wheat burger bun, add a dollop of sauce and garnish with thin slices of cucumber and green onion.

Yield: 8 burgers

kjbarber86

This is so easy, I'm almost embarassed to even post it.  But it is so delicious.  When you come home from work, your house will smell so good you'll want to lick the walls!!!  And the meat is SO tender, it's like butter.

 

Classic Pot Roast of Beef for the Slow Cooker 

 

Cook Time

10 - 12 hours on LOW
5 - 6 hours on HIGH

 

Slow Cooker

5 - 5.5 Quarts

 

Yields

12-14 servings

 

Ingredients

3 pounds boneless beef rump roast, brisket or shoulder

1/2 cup water or beef broth

2 medium potatoes, thinly sliced

2 large carrots, thinly sliced

1 onion, sliced

1 teaspoon salt

1/2 teaspoon ground black pepper

 

Directions

1. Put vegetables in bottom of stoneware.
2. Salt and pepper meat, then place in pot on top of vegetables.
3. Add liquid.
4. Cover and cook on LOW 10?12 hours (HIGH: 5?6 hours). Makes 12 to 14 servings.

(https://www.crock-pot.com/Recipe.aspx?rid=240)

Roseallen112

I love you two and hate you at the same time LOL I'm STARVING!!!

 

Fav recipe. 

Flour a few pieces of Tilapia with flour,salt, pepper, garlic powder. 

Heat skillet with butter and cook Tilapia until almost done.

Take out of the pan and add lemon juice, chicken broth to taste to the butter.

Simmer until sauce thickens and then add fish for another few minutes..

 

OMG it's amazing! I make it with egg noodles.  

crkreativekids

I love to cook, and just recently (Monday) decided to creat a cooking blog.  There are only a few recipe up as I just began, but I will add another recipe daily.  These are some of our family faves and I hope they can become yours!!!

 

https://heathershomecooking.wordpress.com

Mrs.Leah.Maria

This is a ridiculously easy recipe that my family calls 3-2-1 Beef. All you do is find a cheap 3 lb roast {which was on sale for $1.99/lb}, 2 packets of Good Seasoning Italian dressing mix and 1 can/bottle of beer. Pour the beer into the crockpot, stir in dressing mix and then submerge the roast. Allow to cook on high for 5-6 hours {or as we learned in the oven at 300* for 5-6 hours, as one of my cabin go-ers forgot her 2 crockpots!} Once the time has past, shred the beef. It produces a fabulous shredded beef with a wonderful au jus sauce. At home we serve with toasted ciabatta bread with provolone cheese.

jgengo0

Warning... this recipe is extremely dangerous! I could not stop eating this cake. I wanted to put it in the freezer, but could not bring myself to do it.  My husband hates cakes and could not stop eating it as well. Best cake ever, I swear!

 Deep Chocolate Raspberry cake

Ingredients

• 6 (1 ounce) squares semi-sweet chocolate (I just used 6 oz of chocolate chips, the 6 1 oz squares kind of throws you off....)
  
• 6 (1 ounce) squares unsweetened chocolate ( I used ghiradelli baking squares)
  
• 7 eggs, separated
• 1 cup all-purpose flour
• 1 cup butter
• 2 cups white sugar
• 1 1/2 teaspoons vanilla extract
• 6 (1 ounce) squares semisweet chocolate
• 3/4 cup heavy whipping cream
• 1 (4 ounce) package frozen raspberries, thawed
• 3 tablespoons seedless raspberry preserves

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Line bottoms of two 9 inch cake pans with waxed paper.
2. To Make Cake: Melt 6 ounces of semisweet chocolate and 6 ounces of unsweetened chocolate in the top of a double boiler, or in a microwave. Cool, and beat in egg yolks.
3. In a large bowl, beat butter or margarine, 1 1/2 cups sugar, and vanilla until light and fluffy. Add chocolate mixture, and continue beating until smooth. Stir in flour until just combined.
4. In another bowl, beat egg whites until foamy. Gradually beat in 1/2 cup sugar, and continue beating until the whites hold soft peaks. Fold whites into chocolate batter, in three additions. Pour batter into prepared pans, and smooth tops.
5. Bake until a toothpick stuck into the centers of the cakes comes out with moist crumbs, about 45 minutes. Cool in pans.
6. To Make Frosting: In a saucepan, bring cream just to a boil. Chop 6 ounces semisweet chocolate, and stir into the cream. Remove saucepan from heat, and continue stirring until smooth. Pour frosting into bowl, and press sheet of plastic wrap directly against surface of chocolate to prevent formation of a skin. Refrigerate until thick enough to spread.
7. To Make Filling: Drain the thawed raspberries, if necessary, and combine with the jam. Sandwich the cake layers with raspberry filling. Spread top and sides with chocolate frosting.

Mrs.Leah.Maria

Raspberry Chocolate "Pie"
1 large box of Jello Sugar Free Chocolate Pudding
2 containers of raspberries
1 jar of Polaner's seedless raspberry all fruit spread (halved)
2 cups milk
1 premade graham cracker crust

Take the first half of the Polaner's and spread on the sides and bottom of the crust. Next take one container of raspberries and layer on the crust, followed by spreading the remainder of the Polaner's acting as a filling. Next whip together the Jello pudding with the 2 cups milk, detracting 1 cup from the box's directions to make it thicker and sweeter. Once it has set pour on top of the raspberries/spread, use the remaining container to decorate the top of the "pie."

KMorley3

Blackberry Brownie Torte :

 This for some reason was emailed to me today from a friend, wonder why, couldn't be that I have sweet tooth fever, I believe it is from the smuckers recipe page.

 

Ingredients:

?	Crisco? Original No-Stick Cooking Spray
?	1 (12.35 oz.) package Pillsbury? Sugar Free Chocolate Fudge Brownie Mix
?	3 tablespoons Crisco? Pure Vegetable Oil
?	1/2 cup Smucker's? Sugar Free Seedless Blackberry Jam, plus 2 tablespoons for garnish
?	1 large egg
?	3/4 cup sugar free frozen whipped topping, thawed
?	2 tablespoons Smucker's? Sugar Free Hot Fudge Topping, for garnish

Directions:

1	HEAT oven to 350?F. Coat 9-inch springform pan with no-stick cooking spray. Combine brownie mix, oil, 1/2 cup jam and egg in large bowl. Stir 50 strokes. Spread in prepared pan.
2	BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely. Remove sides of pan.
3	SPREAD whipped topping to within 1/2-inch of outer edge. Place 2 tablespoons jam and hot fudge topping into corner of two separate resealable plastic bags. Knead until smooth. Cut small tip off corner. Drizzle over whipped topping, first with hot fudge and then with jam. Chill 30 minutes. Cut into wedges to serve.

Jay_Cee

I don't have a name or recipe for this meal, but it's sooo good.

1.Take some chicken cutlets (however many you need for your family) and cook them up in a pan with paprika and rosemary. Pop them in a warm oven to keep hot.

2. Cook 1/2 tube of breakfast sausage in the same pan as the chicken, making sure it is chopped up finely.

3. After the sausage is cooked, throw in about 1.5 cups of diced carrots (I like to add lots of extra carrots to this meal). Cook them until they are softened.

4. Once the carrots are soft, throw in a bag of frozen peas (or the equivalent of fresh -- ooh, fresh peas in this is amazing) and some diced fire-roasted red peppers. I usually add about a cup of the peppers.

5. Once this is all together, add in low sodium chicken stock. This is making a sauce, so add as much stock as you like sauce. My family likes a lot of sauce, so we add a lot of stock. Later it will thicken up, so no worries.

6. While that simmers, cook linguini or rice to pour the sauce over. 

7. Right before noodles or rice is finished cooking, take some of the liquid out of the sauce and mix it with corn starch or flour to make a thickening agent. Pour that back in and continue simmering until thickened.

Serve on top of noodles or rice with the chicken on the side. I like serving this with a salad, too.

It's so easy to make and so good. And depending on how many veggies you put in there, it can be a good source of vegetables, too. I think this is supposed to be a 30-minute meal, but it might take longer with the prep.

klv

Spaghetti, broccoli and chicken

1 small box of spaghetti - or however much you usually make

2 chicken breasts - diced

2c frozen broccoli

1 clove of garlic

Olive oil

Sautee chicken in a skillet with garlic.  Cook pasta as directed.  I add the broccoli to the pasta in the last few mins to cook without adding another pan.  When everything is done, mix it all together with a few tablespoons of olive oil.  Top with parm cheese and enjoy!  Reheats well for leftovers too!

EllaAdam

I have a recipe blog that my friends and I just started:

https://www.therecipexchange.blogspot.com

Some super yummy and easy, healthy recipes!!

zhirsch

Homemade macaroni and cheese!!! Tastes nothing like the boxed stuff and is so good. Reminds me of my childhood when my mom used to make it. This recipe uses some lower fat ingredients but it doesn't taste low fat at all. Definitely in the regular rotation. 

https://www.pillsbury.com/recipes/macaroni-and-cheese-makeover/7207af4f-cab5-4619-8523-e191cd93a6cf/ 

tiff012982

this is one of my favorite desserts.  I can't take credit for it because it's a friends but here it is.

Raspberry Almond Bars

? cup butter or margarine                                                           

1 cup all purpose flour
1 pack (10-12 oz) vanilla or white chips, divided                        

? teaspoon salt
2 eggs                                                                                               

 ? cup seedless raspberry jam
? cup sugar                                                                                  

  ? cup sliced almonds
1 teaspoon almond extract

In a saucepan, melt butter. Remove from the heat; add 1 cup of the chips (do not stir). In a small mixing bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; add to egg mixture just until combined. Spread half of the batter into a greased 9 -inch square baking pan. Bake at 325 degrees for 15-20 minutes or until golden brown.
In a small saucepan over low heat, melt jam; spread over warm crust. Stir in remaining chips into remaining batter; drop by teaspoons over the jam layer. Sprinkle with almonds. Bake 30-35 minutes longer or until toothpick inserted near the center comes out clean. Cool on wire rack. Cut into bars.       

alovelylady

Holy Crap I shouldn't have read this!!!!! All this sounds so good!

mldsmile

This is the easiest dessert to make!  I bring it whenever I am asked to bring a dessert and people go crazy...Sometimes I cut out the nuts and coconut and use just semi sweet choc chips and peanut butter chips.  YUM!

Magic Cookie Bars 

Ingredients 

Crisco? Original No-Stick Cooking Spray 

1 1/2 cups graham cracker crumbs 

1/2 cup butter, melted 

1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 

2 cups (12 oz. pkg.) semi-sweet chocolate chips 

1 1/3 cups flaked coconut 

1 cup chopped nuts 

Instructions 

HEAT oven to 350?F. Spray 13 x 9-inch baking pan with no-stick cooking spray. 

COMBINE graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed 

milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork. 

BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds. 

For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. 

After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into individual bars. 

VARIATIONS 

SUBSTITUTE chocolate chips or nuts with candy coated pieces, dried cranberries, raisins, mini-marshmallows or butterscotch chips. 

vstevens

WARNING: These are totally addictive and terrible for you.  But so, so unbelievably, ridiculously delicious.

Million-Dollar Caramel Cookies

Ingredients:1 cup butter, softened1 cup white sugar1 cup packed light-brown sugar2 eggs2 tsp vanilla2 1/2 cups flour3/4 cup cocoa1 tsp baking soda1 bag Rolo chewy caramels2 Heath candy bars1 tbs white sugarParchment paper Directions (Makes About 4 Dozen)1.  In a medium bowl, beat butter, brown sugar and 1 cup of white sugar until fluffy, then add eggs and vanilla and beat well.2.  In a separate bowl, mix flour, cocoa and baking soda.  Add flour mixture to sugar mixture a little bit at a time and blend well.  If the dough feels too sticky, sprinkle in a little extra flour.  Cover and chill dough in refrigerator for at least 30 minutes.3.  Preheat oven to 375 degrees.  Crush Heath bars into tiny pieces.  Place in a small bowl and toss with 1 tbs of sugar.4.  Once dough has chilled, roll out one-inch balls.  Push a Rolo caramel into the center of each ball, so that the dough wraps around the caramel covering it completely.  Dip top of the dough ball into the candy topping and place on parchment-lined baking sheet.5.  Bake for approximately 9 minutes.  Cookies will look quite soft, but do not over bake.  Cool in pan slightly, then move to a rack or the counter to finish cooling.  Store in a covered container.