Friday, September 22, 2017

Slow Cooker - Steak Italiano

I have been trying to cook healthier.  Again, I apologize for not posting more.  With the girls all in Texas, Chris and I just don't eat a lot.  I still make some favorites but I just haven't been as adventurous.

I am following lots of great new sights on Instagram.  I love Whole 30 Recipes and from there I have found so many great cooks. I love Instagram!  I follow Kesley from Little Bits of... She is hoot.  You have to watch her Instastories.  She has fabulous recipes too.  Kelly McNelis also has a great website... New Leaf Wellness.   She makes freezer/crockpot bag meals.  She has this great gadget that helps the bags to stand up... and she will line the bags up and make like 10 meals at a time.  She will give the meals away, freeze them or make them herself.  You have to check it out. I made Kelly's freezer bag meal.... Steak Italiano.  I didn't put it in a bag to freeze - I just put the items right in my slow cooker. We loved it.  Chris enjoyed it over rice several nights in a row.  I enjoyed it over riced cauliflower.  If you haven't tried riced cauliflower, you should.  You can find it in many produce sections and freezer sections of your local store.  Kelly also recommends it over egg noodles or zoodles (zucchini noodles).


Slow Cooker Steak Italiano  - from Kelly McNelis and New Leaf Wellness

2 lbs boneless top sirloin steak, cubed
28 oz can crushed tomatoes
Two  3 oz baby spinach
1 small onion, diced (or 1 tsp onion powder)
1 Tbsp Italian seasoning
1 tsp basil
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1/4 - 1/2 tsp red pepper flakes

Add all ingredients to a gallon-sized freezer bag and freeze up to three months.  Thaw enough to break apart and cook in slow cooker for 6- 8 hours on low or until steak is tender.

Kelly says she also has cooked this in her Insta-Pot or pressure cooker by cooking on high for 25 minutes and then doing a natural release.

I cooked mine in a slow cooker or crock-pot all day.  I was at work so I know it cooked at least 8 hours.  You could barely tell the dish had spinach in it.  It had a great flavor!  Serve over egg noodles, zoodles, rice or cauliflower rice.

Printable Version 

Monday, September 18, 2017

Easy Salad- Chickpea, Feta and Avocado

Chris and I were in Dallas a few weeks ago helping our oldest daughter get settled into her new place before starting a new job. We used to live in Dallas and we miss some of our fun friends.  Our good friends, Lya and Bart had us over for dinner   They both have the gift of hospitality.   Bart grilled some fabulous burgers, their daughter Meredith whipped up a batch of "Summer Beer".  (We used to call these "Skip and go Naked's "in my years after I graduated from Baylor.  I hate beer and these are really yummy! ).  Lya is an amazing cook and served this yummy, easy salad....with chickpeas, feta cheese, avocados, etc. I think this is a great addition to any meal... and a nice change from the green salad or pasta salad.


Chickpea, Avocado and Feta Salad

2 cans chickpeas (or garbanzo beans), rinsed and drained
1/4 cup green onions, chopped
1/2 cup feta cheese, crumbled
1/4 cup cilantro, chopped
2 avocados, peeled and diced
fresh squeezed lime juice
olive oil drizzle
sea salt to taste

Rinse and drain the chickpeas and place in a large bowl.  Add chopped onion and crumbled feta.  Just before serving, add chopped avocado.  Add the juice of at least one fresh lime and drizzle with olive oil.  Sprinkle with sea salt.  Toss gently and serve.

*this can be easily doubled or tripled - great for a large group.

Printable version

Thursday, August 3, 2017

Yummy Cheese Bread

I am so sorry - I haven't posted all summer!  I have been enjoying family  I have been cooking.  I have been cooking some of our family favorites - The World's Best Snack Mix, Scotch-a-Roos, Everything Cookies, Monster Bars, Pasta Salad, Homemade Pimento Cheese, Some Great Pasta, Cucumber Salsa...etc.  You also have to try the easy overnight Cinnamon Roll recipe I posted around Easter.  I love them (especially with pecans)! I just haven't taken the time to be as creative.  I have also been trying to eat more low carb - not as much fun.  I will try to share a few new low carb recipes when I have a a few to share.

However, this Cheese Bread isn't low carb.  I guess it would be if I scraped the top off with a fork. And - I have been known to do such a thing!

My girls loved it.  We even heated the leftover slices in the toaster oven the next day!  Yummo!

Enjoy!


Cheese Bread

1 loaf of French Bread - sliced in half lengthwise
1/2 cup butter, softened
3/4 cup mayonnaise
2 - 3 cloves garlic, minced
1 cup grated Parmesan Cheese
1 1/2 cups of another flavorful cheese - I used sharp cheddar but Monterrey Jack looks prettier
Italian Seasoning

Cut the bread in half length-wise and place on a cooking sheet.  Mix the softened butter, mayonnaise, minced garlic, and cheeses.  Add a little Italian seasoning for color and flavor.  Spread the mixture evenly over the bread.  Sprinkle with more Italian seasoning.  Bake at 350 for 8 - 10 minutes.  I like to broil 2 or so extra minutes to get the bread nice and brown on top.

*You could add olives, green onions, pepperoni or even a different cheese to make a few different varieties

Printable Version

Monday, June 5, 2017

Easiest Lemon Cookies

Hi all - I am so sorry I haven't been posting as much!  Family, preschool, etc.

I did make these easy yummy lemon cookies.  My friend and "nail lady" told me of these fluffy, light lemon cookies.... with a cake mix.  I love that I can keep the mix on hand and whip them out at any time.  I think we might try another flavor soon.  We might strawberry, or chocolate with chocolate chips, etc.  They are a different texture than traditional cookies.... but still yummy.  They were brown on the bottom and fluffy on top.  My husband thought I should add lemon zest to make them more "lemony" but my daughter liked them as is!


Easy Lemon Cookies

1 lemon cake mix
1/2 cup canola or vegetable oil
2 eggs

Preheat the oven to 350  Mix together just until mixed.  Use a cookie scoop and make the size cookie desired and place on a prepared cookie sheet - that has been lightly sprayed with a cooking spray. Bake at 350 for about 10 minutes or a little less.  Bottom and edges will get slightly brown.  After cooled, sprinkle with powdered sugar.  Store in an airtight containter.