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.