Strawberry Bread

Pints of strawberries were buy one, get one free at the 'Teet this week. Branner LOVES strawberries, so we always have them on hand. Of course, he eats like a bird, so I had to come up with a way to use the extras before they go bad.


Strawberry Bread

1 c fresh strawberries
1 1/2 c + 1 T of all purpose flour (I'm using whole wheat)
1 c white sugar
1 1/2 t ground cinnamon
1/2 t salt
1/2 t baking soda
1/2 c + 2 T vegetable oil (I'm using olive oil)
2 eggs, beaten

Preheat oven to 350 and grease a 9x5 loaf pan. Slice strawberries and place in a medium bowl. Sprinkle lightly with sugar. Combine flour, sugar, cinnamon, salt, baking soda in a large bowl. Mix well. Blend oil and eggs into strawberries. Add strawberry mixture to dry mixture, blending until dry ingredients are just moistened. Bake for 45 minutes. Enjoy!

Sauteed Shrimp and Vegetables

Looking for something simple and delicious? Try this dish! I adapted it from the Southern Living cookbook, Quick Fixes with Mixes, just tweeked some amounts and added a few things. Here's what I came up with:


Sauteed Shrimp and Vegetables

1/8 c butter
1 0.7 oz envelope Italian dressing mix
1 lb peeled and deveined medium-size raw shrimp
1 zucchini, chopped
1 tomato, chopped
several mushrooms, sliced

Melt butter in a large skillet over medium heat. Stir in dressing mix. Add shrimp and vegetables. Cook, stirring constantly until shrimp turn pink.

Crock Pot BBQ Pork

OK, I know this is a lot like another recipe I already have on here, but I have a pork tenderloin thawing, and I want to try this because it's a tad bit different. Super easy, so it's worth a shot!


Crock Pot BBQ Pork

1 3-4 lb shoulder pork roast
1 18 oz bottle BBQ sauce (your choice)
1 12 oz can Coke (or similar cola drink)

Place pork roast in Crock Pot. Pour BBQ sauce and cola over it. Cover with lid and cook on HIGH for 6-7 hours. Enjoy...see? EASY!

Summer Vegetable Couscous

Another one to credit to Sandra Lee! Can't wait to try this with the Moroccan Spiced Chicken tonight! Sure to be good!


Summer Vegetable Couscous

1 T canola oil (I'm using olive oil)
1 6.3 oz box original toasted giant pasta pearls couscous by Casbah
1 t chicken seasoning
2 c chicken broth
1/2 c diced yellow bell pepper
1/2 c diced zucchini
3/4 t salt
1/2 t ground pepper

In a medium saucepan, heat oil over medium heat. Add couscous and chicken seasoning. Mix well. Cook, stirring frequently, for 4 minutes, or until lightly browned. Gradually stir in broth. Add pepper , zucchini, salt and pepper. Bring to a boil. Cover and reduce heat to medium low. Simmer for 12 minutes, or until liquid is absorbed.

Moroccan Spiced Grilled Chicken

While searching for something new and yummy to make tonight, Barry came across this. I won't be marinating for six hours. We'll see how they turn out (should be fine)!


Moroccan Spiced Grilled Chicken

1/2 c plain yogurt
1/2 c chopped fresh cilantro
1 T olive oil
2 cloves garlic, minced
1 1/2 t paprika
1 1/2 t ground cumin
1/2 t salt
1/2 t fresh ground pepper
4 boneless, skinless chicken breasts

Mix marinade ingredients (everything but the chicken) in a medium-sized bowl. Add chicken and coat thoroughly. Cover in plastic wrap and chill in refrigerator overnight. Grill over high heat and cook through; a few minutes on each side. Be careful not to overcook, as it will dry the chicken out.

Scalloped Cabbage

Ok, I know a lot of you are going to think I'm crazy for posting this, but we had cabbage from our produce delivery, and I am always up for a new recipe. This is SO GOOD! Highly recommend it!


Scalloped Cabbage

2 T butter
1 medium head of cabbage, cored and sliced thin
1 large onion, chopped
1 1/2 c milk
4 eggs, lightly beaten
1 c crushed crackers
1 t salt
1/2 t black pepper
1 c shredded cheese

Preheat oven 350. Grease a 9x12 casserole dish. Melt 1 tablespoon of butter in a large pot over medium heat. Add cabbage and onion and cook for about 20 minutes, or until tender, stirring often. Add milk and bring to a boil. Reduce heat to low and simmer for 5 minutes. Gently pour in eggs, stirring constantly. Stir in 3/4 of the cracker crumbs, the salt and pepper. Pour into casserole dish, top with remaining cracker crumbs and cheese. Bake for 30 minutes.

Beer Burgers

Still trying out different burger recipes! This one caught my eye because I thought using beer might make the burgers extra moist and yummy! I'll let you know after tonight...

Beer Burgers

1 lb ground beef

1 small onion, finely chopped

3 cloves garlic, minced

1 T Worcestershire sauce

1 t salt

1/4 t black pepper

1/4 c beer

Mix the beef, onion, garlic, Worcestershire, salt and pepper together in a bowl. Mix in beer until absorbed by the meat mixture. Form into patties. Enjoy the remaining beer while your hubby/significant other grills the burgers :)

Chicken Taco Pizza

This is what we're having for dinner tonight, and it smells and looks delicious while it is baking away! Another recipe courtesy of Sandra Lee's Semi-Homemade Magazine...


Chicken Taco Pizza

1 (11 oz) can refrigerated thin pizza crust dough
2/3 c salsa
2 (10 oz) packages refrigerated fully cooked grilled chicken breast strips, chopped (like Tyson's Grilled & Ready--but, I baked 2 chicken breasts instead)
1/2 (1.25) oz packet of taco seasoning mix
3/4 c shredded Monterey Jack
3/4 c shredded Cheddar
1/4 c chopped tomato
3 T sliced green onions

Preheat oven to 400. Unroll dough onto a large nonstick baking sheet. Using hands, press dough out from center to form a 14x9" rectangle. Bake dough for 5 minutes. Spread salsa over partially baked crust, leaving a 1/2" border. In a bowl, combine chicken and taco seasoning mix. Arrange chicken mixture over salsa and sprinkle with cheeses. Bake for 10 minutes. Sprinkle with tomato and green onions. Serve immediatley.

Banana Bread

I am a picky banana eater. I only like mine barely ripe. Brown, spotted bananas? Yuck! Unless...they are in banana bread! So, when I noticed this morning that we had three spotty looking bananas, I decided to make some bread for B's breakfast this week.


Banana Bread

1/2 c margarine, softened
1 c sugar
2 eggs
1 1/2 c mashed banana (3 bananas)
2 c all-purpose whole wheat flour
1 t baking soda

Preheat oven to 350. Grease and flour a 9x5 baking dish. Cream margarine and sugar until smooth. Beat in eggs, then bananas. Add flour and soda, stirring until just combined. Pour into prepared pan and bake for about an hour. Enjoy!

Apple Crisp

Due to our produce delivery service, we always have an abundance of apples. So, why not make a delicious apple crisp?!


Apple Crisp

4 apples peeled, cored and chopped
dash of ground cinnamon
dash of ground nutmeg
1/2 c brown sugar
1/2 c all-purpose flour
4 T butter, diced
pinch of salt

Preheat oven to 350. Place apples in a pie pan and dust with cinnamon and nutmeg. Cover with foil and bake for 20 minutes. In a food processor, combine sugar and flour. Add butter and salt and process until mixture resembles a coarse meal. Sprinkle over apples. Bake for 30 minutes.

Mushroom Cheddar Burgers

I got mushrooms in my produce delivery yesterday, and we're having hamburgers tonight, so I decided to throw in some cheddar cheese and make something delicious!


Mushroom Cheddar Burgers

1 lb ground beef
1/2 c shredded cheddar

8 oz mushrooms, finely chopped

1 small onion, finely chopped

1/2 t salt
1/2 t pepper
1/2 t garlic powder

Combine all ingredients, form into 4 patties. Have your husband grill and serve :)

Martha's Lighter Eggplant Parmesan

Thanks to my produce delivery, I have eggplant. This is normally not something I buy a lot of, so I did a little digging to find the perfect way to prepare it tonight. Martha to the rescue! This was delicious and very easy!


Lighter Eggplant Parmesan--via marthastewart.com

1 large eggplant--2 lbs--sliced 1/2 in thick crosswise
1 T olive oil
salt and pepper
1 c skim milk
3 T all-purpose flour
2 cloves garlic, minced
1 c marinara sauce
1/2 c grated mozzarella
1/3 c grated Parmesan

Preheat oven to 450. Arrange eggplant on two rimmed baking sheets. Brush both sides with olive oil and season with salt and pepper. I also used some garlic powder and red pepper flakes. Bake 20-25 minutes; until golden brown and very tender--turning sides halfway through.

Meanwhile, make the sauce. Off heat, whisk 1/4 milk, flour and garlic into a medium saucepan. Gradually whisk in remaining 3/4 cup of milk and 1/2 cup of marinara sauce. Bring to a boil. Reduce to a simmer and cook about 2-3 minutes until sauce has thickened.

Spread 1/4 cup of marinara sauce into the bottom of a shallow 2 quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining 1/4 cup of marinara. Sprinkle with mozzarella and Parmesan. Bake in upper part of oven until brown; about 10-15 minutes.

Strawberry Shortcake

Sorry it's been awhile! I have been away on vacation and super busy since my return. If you read my personal blog, you know I like to make lists of things to do each season. This summer's list can be found here. As you will see, One of my "to-do's" was to make homemade strawberry shortcake. I made this for our July 4th cookout, and not only was it very simple, it was amazingly delicious!


Strawberry Shortcake

1 1/4 c milk, divided
1/4 c reduced fat sour cream
3 T sugar
2 1/4 c Bisquick
1 pkg instant vanilla pudding
1 8 oz tub Cool Whip, thawed and divided
4 c sliced strawberries (I did 2 c strawberries, 1 c blueberries and 1 c raspberries)
1/3 c sugar

Preheat oven to 425. Beat 1/2 cup of the milk, the sour cream and 3 tablespoons of sugar with a wire whisk until well blended. Stir in Bisquick until just moistened. Spread evenly into a 9 inch round cake pan. Bake 12-15 minutes or until top is golden brown. Remove cake from pan and allow to cool on a wire rack. Add remaining 3/4 cup of milk to the dry pudding mix. Beat with a wire whisk until well blended. Stir in half the Cool Whip. Toss berries in 1/3 c sugar and set aside. Cut cake in half horizontally to make two layers. Place bottom layer on serving plate. Top with half the berry mixture and spread with the pudding mixture. Cover with top cake layer and spread with the remaining Cool Whip. Top with remaining berries.

Summer Tortellini via momsie

momsie is my favorite local mom blog (other than my own column at Modern Parent, of course!) Beth is awesome and her blog is a great way to keep your finger on the pulse of what's going on for kids in Charlotte. She is currently working on keeping her main dinner dishes to seven or less ingredients, and this is one of her recipes that I am dying to try!

Summer Tortellini

Delicious Hamburgers

Alright, y'all. Remember last summer, when I was on a quest to find the perfect burger recipe? Well, I'm back at it again! Barry and I just love burgers--whether they're made of beef, turkey, chicken, lamb or bison (need to try to make one of those at home!)--so, I'll be testing out more ways to make them this summer. This weather is just perfect for grillin', don't you agree?!

Delicious Hamburgers

1 1/2 lbs ground beef (y'all KNOW I used 96/4)

1/2 an onion, finely chopped

1 t soy sauce

1 t Worcestershire sauce

1 egg, beaten

1 1 oz envelope dry onion soup mix

1 clove minced garlic

1/2 T garlic powder

1 t dried parsley

1/2 t crushed rosemary

1 t Italian seasoning blend

Preheat your grill for high heat. In a large bowl, mix beef, onion, soy sauce, Worcestershire, egg, dry onion soup mix, minced garlic, garlic powder, parsley, rosemary and Italian seasoning blend. Form into four patties. Grill until well done. ENJOY!

Dilled Turkey Meatballs with Vegetable Sauce

I am making an effort to incorporate more fruits and vegetables into my diet AND to eat healthier and lighter than usual. Luckily, in the stack of cookbooks I "inherited" from my mom, there was a Weight Watchers cookbook. So, I present to you...

Dilled Turkey Meatballs with Vegetable Sauce

10 oz ground turkey

1 large egg white, lightly beaten

3 T seasoned dried breadcrumbs

2 T chopped fresh dill

1 T Dijon mustard

1 t salt-free lemon-herb seasoning

2 t olive oil

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

1 c sliced zucchini

1 c chopped fennel

2 garlic cloves, minced

3 c canned stewed tomatoes

2 t grated lemon zest

1/2 t dried oregano leaves

In a large bowl, combine turkey, egg white, bread crumbs, dill, mustard and seasoning. Mix well. Shape into 12 meatballs. In a large nonstick skillet, heat oil. Add meatballs. Cook over medium-high heat, turning frequently (about 6-8 minutes) until browned on all sides. Transfer meatballs to plate and set aside. Add bell peppers, zucchini, fennel and garlic to skillet and cook, stirring frequently (about 4-5 minutes) until tender. Stir in tomatoes, lemon zest and oregano. Reduce heat to low and simmer for 5 minutes. Return meatballs to skillet. Simmer partially covered for 10 minutes. Serve with your pasta of choice.

Yield: 4 servings

Homemade Applesauce

Thanks to my produce delivery, I have an abundance of apples. I have always wanted to make Branner some homemade applesauce, now I have my chance!

Homemade Applesauce

8-10 medium apples, peeled, cored and cut into 1 inch chunks--you may use a variety of apples.
2 T lemon juice
3/4 cup water
1 t cinnamon
1/2 t salt

Put apples in a sauce pan and add the lemon juice. Stir them around. Add the water and the cinnamon and salt. Put the pan on high heat until it boils. Lower the heat and cover. Simmer for 20-30 minutes. For smoother applesauce, use a potato masher to mash large chunks. Serve hot or cold.

Note: This will keep in airtight container in the fridge or freeze for up to a year!

Simple Shelling Peas

Have I mentioned lately how much I love my produce delivery company, Absolute Organics? It is an awesome service! This week, shelling peas came in our box. I have hated green peas in a can all of my life. But, I LOVE fresh shelling peas. They are soooo yummy, and it reminds me of sitting on my maternal grandmother, Dot's, back porch and helping her shell peas when I was tee-tiny. This recipe is easy, fast and delicious and perfect for summer!

Simple Shelling Peas

Remove peas from their shells and bring a saucepan of water to boil. When water reaches a boil, add some salt and the peas and cook for a very short time--between 10 and 30 seconds. Drain and put in a bowl. Add butter, salt and pepper to taste. Enjoy!!

Raspberry Balsamic Chicken

My mom recently got rid of a few of her cookbooks, and this recipe was in one of the ones I "inherited". I am making it tonight, and already tasted the sauce...it is delish!

Raspberry Balsamic Chicken

1 t olive oil

1/2 c chopped red onion

1/2 t dried basil

1/2 t salt, divided

3-4 chicken breasts

1/3 c seedless raspberry preserves

2 T balsamic vinegar

1/4 t black pepper

Heat olive oil over medium heat on stove until hot. Add onion; saute for 5 minutes. Sprinkle 1/4 t salt and dried basil over chicken. Reduce heat to medium. Add 1/4 t salt, preserves, vinegar and pepper to pan. Stir constantly until preserves melt. Pour sauce over chicken and bake at 350 for 35-45 minutes.

Shrimp Fried Rice with Mushroom-Soy Soup

Another great recipe from Sandra Lee's Semi-Homemade Magazine and what to make when you're craving Chinese delivery or take-out! This was easy and delicious. If you like Hot and Sour soup, which I do, then the Mushroom-Soy soup will not disappoint! I see myself making it for a quick, low-fat lunch.

Shrimp Fried Rice

2 cups uncooked quick-cooking rice (I used brown rice)

8 tsp canola oil, divided

4 large eggs, lightly beaten

1/2 lb uncooked peeled and deveined large shrimp, chopped

1 8 oz can pineapple tidbits, drained

1/3 c chopped green onion

1/3 c chopped fresh cilantro

3 T soy sauce

1 T rice wine vinegar

1/2 t ground ginger

1 t salt

1/4 t crushed red pepper

Prepare rice according to package directions for 4 servings. Spread cooked rice on a rimmed baking sheet and allow to chill for 30 minutes. In a large skillet, heat 2 t oil over medium heat. Add eggs and cook, stirring frequently for 2 minutes (or until done). Remove scrambled eggs from skillet. Wipe skillet with a paper towel. Heat skillet over medium-high heat. Add remaining 6 t of oil. Add shrimp and cook, stirring frequently for 2 minutes, or until shrimp are pink and firm. Add eggs, rice, pineapple, green onion and cilantro to skillet. Cook until heated through (about 2 minutes), stirring frequently. Remove from heat. Stir in soy sauce, rice wine vinegar, ginger, salt and red pepper. Serve with Mushroom-Soy Soup.

Mushroom-Soy Soup

3 c unsalted chicken stock

3 T soy sauce

2 T rice wine vinegar

1 t sugar

1 t salt

4 whole mushrooms, thinly sliced (any kind of mushroom is fine)

2 t sliced green onion

1/8-1/4 t crushed red pepper

In a small saucepan, bring chicken stock to a boil. Reduce heat and stir in soy sauce, rice wine vinegar, sugar and salt. Simmer for 3 minutes. Remove from heat and stir in mushrooms, green onion and red pepper.

Delicious Turkey Burgers

Y'all know how much we at the Kirby house love a good burger! These were absolutely yummy and so easy to make!

Delicious Turkey Burgers

1 lb ground turkey meat

1 T garlic powder

1 T red pepper flakes

1 t dried minced onion

1 egg

1/2 c crushed cheese-flavored crackers (I used goldfish because we always have an abundant supply!)

Mix all ingredients in a large bowl. Form into 4 large patties. Grill and enjoy!

Spicy Turkey Sausage Pizza

I am experimenting with some low-cholesterol/healthy recipes as Barry is trying to eat healthy and keep his cholesterol down. This is my first choice; I'm making it tomorrow night.

Spicy Turkey Sausage Pizza

1 link spicy turkey sausage (3-4 ozs)

1 pre-baked pizza crust (I'm using whole wheat)

3/4 c marinara sauce

1/2 c shredded part-skim mozzarella

1 c baby arugula

Remove turkey sausage from casing and break into small pieces. Set aside. Place pre-baked pizza crust on a pizza stone or cookie sheet. Spread on marinara sauce. Sprinkle with mozzarella cheese and turkey sausage. Bake for 10 minutes (or until turkey sausage is cooked through and cheese is melted) at 500 degrees on the bottom rack to make the crust crispy. Top with baby arugula.

Meatloaf(Again)

I know this is my third meatloaf recipe on the site, but Barry LOVES meatloaf, so I keep trying different recipes. This is his favorite so far. Hope you enjoy!

Meatloaf III

1 lb ground beef

1 1/2 c Panko bread crumbs

1 T Worcestershire sauce

3/4 c ketchup

1 t salt

1 chopped onion

1 egg, beaten

dash of pepper

Mix together and shape.

Sauce:

4 T ketchup

3 T brown sugar

1 t dry mustard

1/2 t nutmeg

Melt all ingredients in a saucepan and pour over the loaf. Bake at 350 for 50 minutes.

Sounds Strange, Tastes Great Chicken

There is a version of this recipe in almost every (Southern) cookbook I own, so of course I had to try it. It is so easy and delicious!!! A definite must-try! It reminds me of sweet and sour chicken. YUM!

Sounds Strange, Tastes Great Chicken

4 boneless, skinless chicken breasts

1 pkg Lipton's onion-mushroom dry soup mix

1 c Catalina salad dressing (I used a spicy version)

1 can whole berry cranberry sauce

Mix last three ingredients; pour over chicken. Bake at 350 for 45 minutes covered. Remove cover and bake an additional 15 minutes.

Smashed Cauliflower

Another recipe I can thank my produce delivery for making me try. This is tasty beyond belief!

Smashed Cauliflower

1 large head of cauliflower, cut into florets

3 c chicken broth

3 T butter

1 c shredded sharp cheddar cheese

1/4 c parmesan cheese

salt and pepper to taste

Bring cauliflower and chicken broth to a boil in a large saucepan over high heat. Reduce heat to medium, cover and simmer for 10 minutes. Uncover the saucepan and increase heat to medium-high. Allow cauliflower to simmer until soft and the cooking liquid has reduced by half, about 10 minutes. Remove cauliflower from heat, add butter and cheese. Mash with a potato masher until cheese is melted and the cauliflower is smooth. Add salt and pepper to taste.

Note: I used about a 1/2 c of cheddar and no parmesan and about 1 T of butter, and it was still delicious.

Balsamic Pork Tenderloin

Since the weather is absolutely beautiful, we are taking advantage and grilling out. We're also trying a new recipe!

Balsamic Pork Tenderloin

1/4 c olive oil

1 c balsamic vinegar

3 T fresh rosemary, sage or thyme (I'm using rosemary)

1 t chopped garlic

2 pork tenderloins

salt and pepper to taste

Combine oil, vinegar, rosemary and garlic in a Ziploc bag. Add tenderloins and marinate for 30 minutes in the refrigerator. Remove from marinade and discard remaining marinade. Season tenderloin with salt and pepper. Grill over a medium-hot fire, turning occasionally for 15-25 minutes or until meat thermometer inserted reads 155-160 degrees F. Slice and serve.

Enticing Enchiladas

I tried a new enchilada recipe last night, and really enjoyed it! I hope everyone else does, too!

Enticing Enchiladas

1 lb ground beef

1 sm onion, chopped

1 c cream-style cottage cheese (I couldn't find this at the grocery, so I used reduced-fat, and it turned out fine)

1 10 oz can diced tomatoes and chilies, undrained

1 8 oz can tomato sauce

1 4.5 oz can chopped green chilies

10 6 in flour tortillas

1 c shredded Mexican cheese blend

Cook beef and onion in a large skillet until brown. Drain. Stir in cottage cheese and set aside. Process diced tomatoes, chilies and tomato sauce in a food processor until smooth. Stir in chopped chilies. Spoon 2-3 tablespoons of the ground beef mixture down the center of each tortilla. Top with 2 tablespoons of the tomato mixture and 1 1/2 tablespoons of cheese. Roll up and place seam-side down in a lightly greased 9x13 pan. Pour remaining tomato mixture over top and sprinkle with remaining cheese. Bake at 350 for 20 minutes.

Collard Greens

Another Southern staple! Collards used to intimidate me. I guess I thought they were hard to make. We got a bunch in our produce delivery this week along with a super-easy, delicious recipe. I will be making these more often, because Barry LOVED them!

Collard Greens

1 bunch collards, chopped and washed. Chop BEFORE washing and remove all ribs and tough stems.

1 can chicken broth

1/8-1/4 c lime juice

2 T olive oil

Salt to taste

Mix all ingredients in a large pot, cover tightly and bring to a boil. Stir thoroughly, recover and reduce heat to a simmer for 90 minutes.

Chicken Parmesan

My new recipe of the week! So easy, and so delicious! This will probably be a lazy-day regular at our house.

Chicken Parm

4 boneless, skinless chicken breast halves

1/2 c seasoned panko bread crumbs

1/4 c grated Parmesan

1/2 t dried basil (I used Italian seasoning instead)

1 egg (I used egg whites)

1 T butter or margarine, melted

Combine bread crumbs, cheese, basil and butter in a shallow bowl. In another bowl, beat the egg. Dip chicken into egg and coat with crumb mixture. Bake at 375 for about 45 minutes.

Mexican Lasagna

New recipe #2 of the week! I have chicken that I need to use ASAP, and this sounds easy and muy delicioso!

Mexican Lasagna

4 boneless, skinless chicken breast halves

2 T vegetable oil (I'm using olive oil, as usual)

2 t chili power

1 t ground cumin

1 14.5 oz can diced tomatoes with garlic, drained

1 8 oz can tomato sauce

1 t hot pepper sauce (optional)

1 c ricotta cheese (I am using low fat)

1 4 oz can diced green chilies

1/4 c chopped fresh cilantro, divided

12 6 in corn tortillas (I'll be using whole wheat)

1 c shredded cheddar

Preheat oven to 375. Cut chicken into 1/2 inch pieces. Heat oil in a large skillet over medium heat. Add chicken, chili powder and cumin. Cook 4 minutes or until tender, stirring occasionally. Stir in diced tomatoes, tomato sauce and hot pepper sauce. Bring to a boil. Reduce heat and simmer for 2 minutes. Mix ricotta cheese, green chilies and 1 tablespoon of cilantro in a small bowl. Spoon half of the chicken mixture into the bottom of a 12x8 inch baking dish. Top with 6 tortillas, ricotta cheese mixture, remaining tortillas, remaining chicken mixture, cheddar cheese and remaining cilantro. Bake 25 minutes.

Sparkling Fruit Salad

I am making dinner tonight (Chicken and Wild Rice Casserole) for a dear friend who just had a baby girl, and I needed something to go with it. So, I did a quick internet search and found this. It sounds delicious and is the perfect accompaniment for the casserole!

Sparkling Fruit Salad

1 fresh pineapple, cut into chunks (I went with a can to save time)

1 11 oz can mandarin oranges, drained

1 c fresh strawberries, halved

1 c green grapes, halved

1 c white grape juice

1/2 c chilled club soda

In a large serving bowl, combine pineapple, oranges, strawberries and grapes. Combine grape juice and club soda. Pour over fruit. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.

Skillet Beef and Asparagus

This is my "New Recipe of the Week." As part of my New Year's resolution, I am trying to make one new dish every week. I found this in the March/April edition of my girl, Sandra Lee's, Semi-Homemade magazine. She hasn't disappointed me yet, so I'm sure this will be delicious! I'll let you know after tonight!

Skillet Beef and Asparagus

2/3 c beef stock

1/3 c orange juice

1/4 c soy sauce

1 T cornstarch

1/2 t salt

1/4 t crushed red pepper

1/4 c vegetable oil (I will be using olive oil)

1 lb sirloin steak, thinly sliced

1/2 lb fresh asparagus, trimmed and cut into 1-inch pieces

1/2 c carrot, thinly sliced

1 T garlic

4 thin orange slices, halved

Whisk together stock, OJ, soy sauce, cornstarch, salt and red pepper in a small bowl. Heat oil in a large skillet over medium-high heat Add beef and cook, stirring constantly for 3 minutes--or until desired degree of doneness. Using a slotted spoon, remove from skillet. Add asparagus, carrot and garlic to skillet. Cook, stirring constantly for 3 minutes--or until crisp-tender. Stir stock mixture and add to skillet. Cook for 1 minute, stirring constantly--or until thickened and bubbly. Stir in beef and orange slices. Cook, stirring constantly, for 1 minute. Serve with rice.

Cindy's Chili

Ok, I don't want to brag, but in our group of friends, I am famous for my chili. Make this one time, and you'll find out why! This recipe is from my Aunt Cindy, and I PROMISE you, it is the best chili recipe of all time. Perfect for a cold winter evening! Note: Half the recipe, and you'll still have leftovers.

Cindy's Chili

3 lbs hamburger (you could also use ground turkey or ground chicken)

2 lg onions, chopped

2 lg green bell peppers, chopped

2 sm cans tomato sauce

2 cans kidney beans

1 28 oz can tomatoes

1 qt tomato juice

3 T chili powder

1-1 1/2 T salt

1/4 c brown sugar

3 T white sugar

1 t black pepper

Brown mean, onions and peppers together. Add other ingredients and simmer for 1-1 1/2 hours on low heat. Serve with sour cream, shredded cheddar and jalapenos.

Broccoli Casserole

We got a ton of broccoli in our produce delivery last week, so I am making this casserole to go with the pot roast we are having tonight. YUM!

Broccoli Casserole

2 16 oz pkgs frozen chopped broccoli, thawed (I am using 3-4 stalks of fresh broccoli)

1 medium onion

1 c grated cheese (I am using cheddar)

1 c Cream of Mushroom soup (I am using reduced fat)

1/2 c mayonnaise (I am using olive oil-based)

2 eggs beaten (I am using egg whites)

salt & pepper to taste

bread crumbs or Pepperidge Farm stuffing

Preheat oven to 350. Mix all ingredients together and put in a greased casserole dish. Top with bread crumbs or stuffing mixed with melted butter. Bake for 45 minutes.

Asian Chicken and Vegetable Soup

Souper Sunday is back--I am in the middle of making Sandra Lee's version of Asian chicken and vegetable soup right now. Can't wait to see how it turns out!

Asian Chicken and Vegetable Soup

6 oz rice noodles, broken up

6 c chicken stock

1 19 oz pkg frozen Szechuan stir-fry vegetables with sauce packet (I couldn't find this at my grocery store, so I am using Chinese-style vegetables with a sauce packet)

2 c diced or shredded cooked chicken (to save time, buy an already cooked rotisserie chicken from your grocery's deli)

Cook noodles in boiling water, rinse and drain. In a large saucepan, combine chicken stock, vegetables and contents of sauce packet. Bring to a boil, stirring occasionally. Reduce heat and simmer for 5 minutes, or until vegetables are tender. Stir in chicken and reserved noodles and simmer for 2 minutes.

Pink Pizza

I make Pink Pizza like three times a week for lunch. I LOVE IT!! This recipe is adapted from a recipe by Harley Pasternak in "The Five Factor Diet." It's low-cal, low-fat, low-carb and filling and delicious!

Pink Pizza

2 lg whole grain or whole wheat tortillas

1/2 c tomato sauce

2 T fat free sour cream

3/4 c shredded nonfat mozzarella (I sprinkle some regular cheddar, too)

Preheat oven to 375. Place tortillas on a baking sheet and bake for 2 minutes. Remove from the oven. Mix tomato sauce and sour cream together. Ladle onto the tortillas. Sprinkle with cheese. Bake until cheese is melted. Yield: 1 (yes 1!!) serving.

Chicken and Orzo Salad

This is another recipe from Semi-Homemade and what we are having for dinner tonight!

Chicken and Orzo Salad

1 16 oz package orzo

1 c light olive oil and vinegar dressing

3 T reduced-fat pesto with basil

2 c shredded cooked chicken

1 pint cherry tomatoes

1 8 oz block feta cheese, cubed (I am using low fat crumbles instead, and only 4 oz)

1 6 oz bag fresh baby spinach

1 4 0z jar pitted kalamata olives, drained

Prepare orzo according to package directions, drain. Rinse with cold water to cook quickly. Drain well. In a small bowl, stir together dressing and pesto. In a large bowl, combine cooked orzo, chicken, tomatoes, cheese, spinach and olives. Pour dressing mixture over orzo mixture and toss to coat. Enjoy!

Baked Cheese

This recipe is courtesy of Teresa Pugh, and let me tell you it is amazing! It is perfect to make and take to a Superbowl party. The best part? It's sooo easy to prepare!

Baked Cheese

1 c mayonnaise (I use Olive Oil based)

1 sm onion, finely chopped

6-8 slices of bacon, cooked and crumbled (I have used turkey bacon and the store-bought pre-cooked bacon; both were delicious)

1 c shredded cheddar

1 c shredded swiss

1 c shredded Monterey Jack

1 round of sourdough

1/4 tsp cayenne pepper--optional

Mix first 6 ingredients and chill overnight. Hollow out bread bowl, leaving shell intact. Cut removed bread into cubes. Spoon cheese mixture into shell and place on cookie sheet. Bake 25-30 mins at 350.

Note: I would also set out some crackers with the bread cubes. I have made this without the bread bowl as well!

Laurie's Chicken Corn Chowder

Ok, I know it's not Sunday, but I am trying a new soup recipe tonight per Barry's request to have soup for dinner. This recipe is from Ruth Pugh via the First Presbyterian Church of Asheboro's cookbook. Yum!!

Laurie's Chicken Corn Chowder

4 chicken breast halves

4 c water

1 lg onion, chopped

2 stalks celery, chopped

2 carrots, coarsely chopped

2 cans cream of chicken soup (I am using low fat)

2 cans whole kernel corn, drained

1/4 c parsley, dried

1 c milk (I am using skim)

8 slices American cheese (I am using slices made from 2% milk)

Cook the chicken breasts in the 4 cups water with onion, celery and carrots. Bring to a boil and simmer for 20 minutes. Remove chicken from broth. Let cool and shred into 1 inch pieces. Return to broth. Stir in remaining ingredients and simmer for at least an hour. Add salt to taste at this point--about 1 teaspoon.

Chicken and Wild Rice Casserole

My mom got me a subscription to Semi-Homemade Magazine by Sandra Lee (I LOVE her), and I modified a recipe from there to come up with this. Hope you enjoy!

Chicken and Wild Rice Casserole

2 T olive oil

1 8 oz container diced celery, onion and bell pepper

1 8 oz container sliced baby bellas or white button mushrooms

2 c fresh broccoli

1 15 oz jar Alfredo sauce (I used the light version)

1 6.2 oz box fast cooking long-grain and wild rice mix

2 c cooked chicken, chopped

1/2 t ground black pepper

Preheat oven to 350. In a large skillet, cook diced vegetables in olive oil, stirring occasionally for 6 minutes or until vegetables are tender. Add mushrooms and broccoli and cook for 5 minutes, stirring occasionally. Remove from heat, fold in sauce, rice mix, seasoning packet, chicken and black pepper. Spoon into a 13x9 inch baking dish. Bake for 20 minutes. Serves 6.