Loaded Potato Soup

 

Look at me! Blogging two days in a row!!

This one will be a short one, I don’t have any pictures of the preperation of this soup, but it’s so easy it would almost be an insult to instruct you through it.

It’s great. I mean, look at it, creaminess, cheesyness, green onion, bacon.. All that yummyness in one bowl- can’t go wrong. And not to mention, it’s super easy to whip together. OH and one more thing- it’s made with 1% milk, so you won’t feel too guilty going for the second bowl you can’t resist 😉

 

Loaded Potato Soup

Prep Time: 25 mins | Cook Time: — | Servings: Yield: 4 servings | Difficulty: Easy

Ingredients:

  • 4 (6-ounce) red potatoes
  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 1 1/4 cups lower-sodium chicken broth
  • 3 tablespoons all-purpose flour
  • 2 cups 1% low-fat milk, divided
  • 1/4 cup reduced-fat sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 bacon slices, halved
  • 1/3 cup shredded cheddar cheese
  • 4 teaspoons thinly sliced green onions

Directions:

1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.

2. While potatoes cook, heat oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk in measuring cup; add to pan then add the remaining 1 1/2 cups milk. Bring to a boil; stir often, being careful to not let the milk boil over. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.

3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.

4. Scoop potato into soup and discard potato skins. Coarsely mash potatoes into soup using a potato masher. Ladle soup into four bowls and top with cheese, green onions, and bacon.

Source: http://www.handletheheat.com/2010/10/lightened-loaded-potato-soup.html

 

One thing to keep in mind: Make sure you let the potatoes cool down before you scoop them into the soup. I didn’t, and it hurt a lot (imagine burning hot potato mash all over your hands).

 

Enjoy!

Mac n’ Cheese Soup

 

Most people cringe when I say I’m making “Mac n Cheese Soup”… but it’s actually very yummy. Or so I think, my brother doesn’t agree but he lives 4 hours away so I don’t really care.

 

I have decided to blog instead of putting away laundry and unpacking from my trip down south for the weekend. This is my second bought of procrastination- my first was heading to the mall today with my old roommate who moved back up to Sudbury while I was visiting my parents.

My mall trip was very exciting. I got some undies from La Senza, which should have ended up costing me $57 and I paid $1.17!! I had a card that they scratched at the cashier, and it could have been $5, $10, $50, or $500. And you know how it is, it’s always $5… Well, MINE was $50! Using that, plus my prestige card, I ended up paying $1.17!! Gotta love saving money… Which I then spent on other things 🙂

Going back to the soup. I made this last winter for my parents and brother, then a few weeks ago for Chris. This time I made it I used half Almond Milk and half normal milk, and couldn’t even tell the difference.

The soup is pretty much just a cheddar soup with macaroni noodles in it. Can’t go wrong there, not to mention my love for classic meals with a twist 🙂

Mac and Cheese Soup

Prep Time: 5 mins | Cook Time: 25 mins | Servings: 4 serving | Difficulty: Easy

Ingredients:

  • Kosher salt
  • 4 oz elbow macaroni
  • Cooking spray
  • Freshly ground pepper
  • 3 shallots
  • 1 carrot, cut into 1-in pieces
  • 1 stalk celery, cut into 1-in pieces
  • 1/4 cup all-purpose flour
  • 3 3/4 cups fat-free low-sodium chicken broth
  • 11/4 cup 2% milk
  • 6 oz shredded cheese (1 1/2 cups)
  • 1/4 cup Parmesan cheese

Directions:

Bring medium saucepan of salted water to a boil. Add macaroni and cook, drain.

Mince the shallots, carrot, and celery in a food processor. Mist a saucepan with cooking spray. Add the vegetables and cook over medium-high heat until softened, 4-5 mins. Add the flour and cook, stirring, 2 minutes. Gradually stir in broth and bring to a boil; cook, stirring, until thickened, 6 to 7 minutes. Remove from heat.

Add the milk, cheeses, and macaroni and stir until cheeses melt. Season with pepper. Serve.

And this ^^ is some Summer Sparkle, which I found in one of my MANY MANY cookbooks. It’s Grapefruit juice, OJ Concentrate, Lemonade Concentrate, and Sprite 🙂 Yummy yummy.

 

 

Pecan Crusted Chicken Strips & Cucumber Salad

These Pecan Crusted Chicken Strips are so very yummy and easy to make. And SO much healthier than the frozen chicken strip variety. I made them once when I visited my parents.

I really enjoy going home and making dinner for my family. It’s almost like going home and saying, “Hey look what I can do!!” Looking back now that I have been out of my parents house for nearly two years there are only a few meals that my mum would make that stand out to me Monster Brains (tortelini in a creamy cheese sauce), Curry, and a few others. My family ate very generic ‘family friendly’ meals and, don’t get me wrong I loved dinner, but I enjoy having different meals week after week and trying new meals.

So now, whenever I go home I make meals that are ‘family friendly’ with a twist. A meal we had often enough when I was younger was chicken strip wraps. Frozen Chicken strips, baked, and used as the protein in wraps for dinner.

So one week when I was visiting home, I made Pecan Crusted chicken strips. They were really good, so the other week I made them for Chris.

When I made them for my family, I served them with ‘bacon fries’ I.E. French fries that have been tossed in Bacon Salt, which I saw in a food network magazine- Coarse salt mixed with crispy bacon that has been food processed to the same consistency as the salt.

When I made them for Chris I took a healthier approach to sides, and make Cucumber Salad. From Canadian Living.

These chicken strips are something I will make for my kids, when I have some, and when they think back to meals they had as kids they will remember Mum’s Pecan Crusted Chicken Strip wraps. But I won’t make then too too often, because I don’t like repeating recipes too often. I like making new things every week.

Pecan-Crusted Chicken Fingers

Prep Time: 10 mins | Cook Time: 14 mins | Servings: 6 serving | Difficulty: Easy

Ingredients:

  • 1 1/2 lb boneless skinless chicken breasts, pounded thin and cut into strips
  • 1/3 cup flour
  • 2 tsp chili powder
  • 1/2 tsp each salt and pepper
  • 2 eggs
  • 1 1/2 cups finely chopped pecans
  • 1/2 cup panko

Directions:

In shallow dish, whack together flour, 1 tsp chili powder, salt and pepper.

In Separate bowl, beat eggs.

In another shallow dish, place pecans, panko, and remaining chili powder.

One at a time, dip chicken strips into flour, then egg, then pecan mixture.

Bake on parchment paper lined baking sheet at 425 until golden and no longer pink inside, about 25 minutes.

 

Cucumber Salad:

  • 1/3 cup (75 mL) rice vinegar
  • 2 tsp (10 mL) liquid honey
  • 1 tsp (5 mL) sesame oil
  • 1/4 tsp (1 mL) hot pepper flakes
  • 1/4 tsp (1 mL) salt
  • 1 English cucumber, thinly sliced diagonally
  • 2 green onions, thinly sliced

In large bowl, whisk together vinegar, honey, sesame oil, hot pepper flakes and salt. Add cucumber and mix until coated; set aside in refrigerator until ready to serve. Stir in green onion.

Bacon Cinnamon Buns <3

 

Bacon. Cinnamon. Buns.

It’s as amazing as it sounds.

Why do I have an obsession with Bacon?

Why do I strongly believe that Bacon is the best food in the world?

My daddy. My dad loves Bacon, ipso-facto, I love Bacon. As does my amazing Boyfriend Chris (who is driving me crazy right this second!!!!)

So, when I have an oppurtunity to take something delicious and Baconize it, I do not hesitate.

Don’t forget to cook the bacon for about 2 minutes on each side before using it in the Cinnamon rolls.

I made these one Sunday morning for Chris and I we each started with one but ended up having two each because they are SO good. But, I won’t be making them often because they are very unhealthy, and impossible to not eat right away.

Om nom nom.

 

BTW- I did not come up with this idea (although I wish I had). I found it on the blog Rainy Day Gal while stumbling. Man I love StumbleUpon.

Jalepeno Popper Grilled Cheese

This post is not going to contain recipes. I just want to show off a different way to enjoy classics.

The first is a Jalepeno Popper Grilled Cheese. A different take on a classic grilled cheese sandwich. I htink I actually might have posted the Jalepeno Popper sandwiches before, since Chris LOVES them.

They taste just like a Jalepeno Poppers, the appy. You crush nachoes and put them in the sandwich, just to give them a little crunch. Yumm.

 

The second classic you can enjoy with a twist is Sloppy Joes… on a tortilla.

Make your favorite Sloppy Joe mixture, slop onto tortillas and sprinkle with cheese. Voila.

How HOW simple, and since you use your favorite Sloppy Joe, it’s always going to be delicious.

BBQ Pulled Chicken Lettuce Cups & Apple Crisp Cups

They look gross, they look really really gross. But they didn’t taste gross, and that’s what counts.

 

So, yeah. It looks a little unappetizing. But the flavour was so nice. I found this recipe while stumbling, only they were on buns as sliders, and I put the meat mixture on lettuce to make lettuce wraps- which is something I just do every now and then for a healthier take on certain meals.

One of the best things about this recipe is that it can be transformed easily into a SLOW COOKER recipe. I love slow cooker recipes, it’s so easy to put everything in the slowcooker on days that I know are going to be busier than usual, and this recipe converted easily.

 

Shredded BBQ Chicken Sliders

Prep Time: 15 mins | Cook Time: 10 mins | Servings: 10-12 Sliders | Difficulty: Easy

Ingredients:

  • 1 ½ Cups ketchup
  • 3 Tablespoons Dijon Mustard
  • 4 Tablespoons worstershire sauce
  • 2 Tablespoons apple cider vinegar
  • 1 ½ Tablespoons lemon juice
  • 4 Tablespoons brown sugar
  • 1 teaspoon fresh cracked black pepper
  • 1 teaspoon honey
  • Pinch of salt
  • 2 large boneless skinless chicken breasts, cooked and shredded

 

Directions:

Combine all ingredients into a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer

Notes:

Add a chipotle pepper in adobe sauce, minced, to make chipotle pulled chicken sandwiches

Source: http://www.stumbleupon.com/su/2kXE13/picky-palate.com/2008/09/04/slide-on-over

To make this a slow cooker recipe just put all of the ingredients into a slow cooker, replacing the cooked chicken with frozen chicken breasts. Cook on low for about 6 hours. Take out chicken breasts, shred, and stir back into the slow cooker pot. Serve hot.

Chris and I dressed ours up with shredded cheese, ranch, and Franks hot sauce. Yumm Yumm.

 

After eating the ugly but yummy BBQ Chicken wraps, I made Apple Crisp Cups.

There isn’t much to be said about these, other than that my apartment is awful for getting butter the right temperature for making Crisp topping. My kitchen is way to hot to keep the butter out, but the frige is to cold so it solidifies. It’s a frustration I am forced to deal with and makes me want to go buy Apple Crisp instead of making it. But other than that, it is such an easy dessert to make. And making the Apple crisp into muffin tins makes portion control all too easy. Just pop one of these into the microwave for half a minute, then add some ice cream and enjoy.

 

Apple Crisp Cups

Prep Time: 45 Min | Cook Time: 20 Min | Servings: 4 dozen apple crisp cups | Difficulty: Easy

Ingredients:

  • 3 large McIntosh apples – peeled, cored, and chopped
  • 1/4 cup water
  • 2 tablespoons white sugar
  • 1/2 teaspoon ground cinnamon, or to taste
  • 2 cups all-purpose flour
  • 2 cups rolled oats
  • 1 1/2 cups brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional)
  • 1 1/2 cups butter

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease 4 12-cup mini-muffin tins.

 

Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat.

 

Combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a large bowl; cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Place a heaping tablespoon of the crust mixture into a mini muffin cup, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup, and patch any holes with more crust mixture. There will be crust mixture left over. Place about 2 teaspoons of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling.

 

Bake in the preheated oven until golden brown, 15 to 20 minutes.

Nutritional Info:

Amount Per Serving Calories: 109 | Total Fat: 6.1g | Cholesterol: 15mg Powered by ESHA Nutrient Database

Source: http://allrecipes.com/Recipe/Apple-Crisp-Cups/Detail.aspx

Dr. Pepper BBQ Sauce & Microwave Smashed Potatoes

My favorite pop in the entire world is Dr. Pepper. Actually, I hate pop unless it is Dr. Pepper. So, when I stumbled upon a recipe for Dr. Pepper BBQ Sauce, I HAD to make it and as soon as possible.

And so, it happened, and it happened within 48 hours of me finding the recipe.

 

But, in the end it didn’t meet my extremely high expectations. This is mostly my fault because I imagined heaven in a sauce. It was good, but not great.

The BBQ sauce was extremely tangy!

I think it would have been better with Chicken, it tastes like a chicken sauce not a pork sauce, but I had defrosted Pork so that is what we had it with.

 

 

Dr. Pepper Barbecue Sauce Recipe

Prep Time: 5 mins | Cook Time: 1 hr 35 mins | Servings: Makes 2-3 cups | Difficulty: Easy

Ingredients:

  • 1 cup minced onion
  • 1/4 cup vegetable oil
  • 1 1/2 cups Dr. Pepper
  • 1 can of crushed tomatoes, about 15 ounces
  • 1/2 cup orange juice
  • 1/4 cup cider vinegar
  • 1/2 cup honey
  • 1/2 to 1 teaspoon cayenne
  • Salt to taste

Directions:

1 Heat the vegetable oil in a pot over medium-high heat. Add the onions and sauté for 4-5 minutes, stirring often.

2 When the onions are just beginning to brown, add the remaining ingredients and stir well to combine. Simmer for 30 minutes.

3 Pour the sauce into a blender or food processor and purée it until it is smooth. (Note that if you are using a blender, either work in batches, filling the blender no more than a third of the way at a time with the hot sauce, or slowly add the sauce while the blender is running on low speed.)

4 Put the sauce into a saucepan, bring to a simmer and continue to simmer, uncovered, for 1-2 hours.

The sauce will store for several weeks in the fridge.
Source: http://simplyrecipes.com/recipes/dr_pepper_barbecue_sauce/

 


What we had with the Dr. Pepper Pork Chops was ‘Microwave Smashed Potatoes’ which were So so SO easy to make, and tasted as though I had slaved over the oven to make the real deal. They look like normal potatoes, I pressed them into a bowl and served them in neat little piles because I think they look fancier that way 🙂

 

 

 

Microwave Smashed Potatoes

Prep Time: — | Cook Time: 20 MINUTES | Servings: 4 | Difficulty: Easy

Ingredients:

  • 4 (6-ounce) baking potatoes, peeled and cut into 1-inch pieces
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup 1% low-fat milk
  • 2 tablespoons minced fresh chives
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Directions:

1. Place potato pieces in a large microwave-safe bowl. Cover bowl with plastic wrap; cut a 1-inch slit in center of plastic wrap. Microwave at HIGH 10 minutes. Let stand for 2 minutes. Add sour cream and remaining ingredients to bowl; mash with a potato masher.

 

SOUTHWEST VARIATION: Omit sour cream and chives; decrease milk to 2 tablespoons and salt to 1/4 teaspoon. Add 3/4 cup plain low-fat yogurt; 1 tablespoon chopped chipotle chile, canned in adobo sauce; and 1/4 teaspoon ground cumin. Yield: 4 servings (serving size: about 1 cup). CALORIES 206; FAT 1g (sat 0.6g); SODIUM 236mg

 

ROASTED GARLIC VARIATION: Note: You can find roasted garlic cloves at the salad bar in many grocery stores. Omit sour cream and chives; increase milk to 3/4 cup. Add 1/4 cup coarsely chopped roasted garlic cloves and 1 tablespoon chopped fresh sage. Yield: 4 servings (serving size: about 1 cup). CALORIES 223; FAT 2.9g (sat 0.7g); SODIUM 329mg

 

BACON AND CHEDDAR VARIATION: Decrease salt to 1/4 teaspoon. Add 1/4 cup (1 ounce) shredded reduced-fat extra-sharp cheddar cheese and 1 slice center-cut bacon, cooked and crumbled; mash with a potato masher to desired consistency. Yield: 4 servings (serving size: about 1 cup). CALORIES 254 (0% from fat); FAT 6.1g (sat 3.7g); SODIUM 280mg

Nutritional Info:

Amount per serving Calories: 225 Fat: 4.1g Saturated fat: 2.5g Monounsaturated fat: 1.1g Polyunsaturated fat: 0.2g Protein: 5.6g Carbohydrate: 42.6g Fiber: 2.8g Cholesterol: 13mg Iron: 0.8mg Sodium: 333mg Calcium: 78mg

Source: http://www.myrecipes.com/recipe/microwave-smashed-potatoes-50400000112982/
That night Chris and I had the Bacon & Cheddar Variation, but I have since then made the normal ones using only 1 potato as a lunch with some left-over gravy and it was great! (Not a very healthy lunch, but yummy!)

Overall, the Dr. Pepper BBQ sauce was great to try but next time I will be making changes to it just using this recipe as a guide line, and the potatoes were super easy and yummy- an easy and quick side for a busy day =D

Bacon & Egg Toast Cups

Wow! I feel like I made these in another life time. It was about a month that I made these, one morning I woke up and remembered seeing these on Foodgawker, so I made them.

They were quick, and yummy. Not something I would make often because it is a lot of work for bacon, eggs, and toast, but it was a nice little treat. If you are hosting a brunch they would be a great idea for how to wow your guests with something everyone will enjoy.

Bacon & Eggs in Toast Cups

Prep Time: 7 mins | Cook Time: 12 mins | Servings: 6 cups | Difficulty: Easy

Ingredients:

  • 6 slices of bread
  • 6 slices of bacon
  • 6 eggs
  • 1/2 cup of shredded cheese
  • salt & pepper

Directions:

1. Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray.

2. Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter. (I confess I do not have a cookie cutter so I use the lid to my tub of orzo pasta and just cut around the edges ;D)

3. Take bread circles and press them into the muffin pan, set aside.

4. Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes.

5. Shape bacon strips into the toast cups, fill with 1 Tbs of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven.

6. Crack your egg and separate out most of the egg white. Drop eggs into the cups, sprinkle with salt & pepper to taste. Place back in the oven and cook until white begins to set, about another 8 – 10 minutes. The yolk should be creamy.

7. Remove from oven when done and pop out using a spoon, serve warm.
Source: http://thenoshery.com/2009/03/29/a-two-bite-breakfast/

Now the best thing about this post, is that I have finally found an easy way to copy recipes onto the blog without having to type it all out again. I use an IPad app called Paprika, it is fantastic. I should have figured this out before, but you can email recipes from Paprika, which is how Chris’s mom and I exchange recipes, and so in order to put recipes in my blog all I have to do is email them to myself and copy/paste them here. UGH. I can’t believe this took me so long to figure out.

It’s one of those things that takes one second to figure out, but you never really think about so you don’t realize it until a time like now when it is embarassing that you’ve waited so long to figure it out. Like when you were younger and realized how a Lava lamp works…. Yepp, one of those moments.

 

Well, while the bacon, egg, and toast cups were a nice little treat. The ‘Beef and Mushroom Burgers’ we had the next night were not.

I would give the Beef and Mushroom Burgers a 4 of 10 star rating.  They were rather bland, or so I found. Chris liked them more than I did, but he said they were nothing he would make again. Nice to try but nothing worth raving over.

Beef and Mushroom Cheeseburgers

Prep Time: 10 mins | Cook Time: 10 mins | Servings: 4 | Difficulty: Easy

Ingredients:

  • 8 cremini mushrooms
  • 1 small onion, coarsely chopped
  • 1 lb (454 g) extra-lean ground beef
  • 1 tsp (5 mL) chopped fresh thyme
  • 1 tsp (5 mL) dry mustard
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) black pepper
  • 1/4 tsp (1 mL) cayenne pepper
  • 4 slices Cheddar cheese
  • 2 cups (500 mL) baby arugula
  • 2 tomatoes, sliced
  • 4 whole grain kaiser rolls, halved and toasted

Directions:

In food processor, finely chop mushrooms with onion; scrape into large bowl.

Add beef, thyme, mustard, salt, and black and cayenne peppers; mix until combined. Shape into four 1/2-inch (1 cm) thick patties.

Place on greased grill or in grill pan over medium-high heat; close lid and cook, turning once, until digital rapid-read thermometer inserted sideways into centre of each reads 160°F (71°C), 10 to 12 minutes.

Top each patty with cheese. Sandwich with arugula and tomatoes in rolls.

Nutritional Info:

Nutritional Info Per serving: about – cal 451 pro 36 g total fat 18 g sat. fat 8 g carb 39 g fibre 7 g chol 82 mg sodium 780 mg potassium 914 mg % RDI: – calcium 25 iron 33 vit A 18 vit C 22 folate

Source: http://www.canadianliving.com/food/quick_and_easy/beef_and_mushroom_cheeseburgers.php

Peanut Butter & Jelly…. COOKIES!

I read about these cookies a long time ago in a magazine issue of People (I think??) the one with Eva Longoria on it, about her cookbook. Anyway, there was an article in it where these cookies were shown and I fell in love with them… It just took me a long time to actually make them.

Peanut Butter & Jelly Cookies:

Preheat oven to 375F. Form your peanut butter dough into 1 inche balls, and place on baking pan, flatten slightly. When all the balls have been slightly flattened, sprinkle them with the sugar. Bake for 7 minutes, then working quickly, remove the pan from the oven, and use the back of the 1/4 Tbsp measure press into each cookie leaving a dent in the middle of the cookie. Then use the 1/4 measure to spoon jam into each dent. Place the tray back into the oven and continue to bake for 7 more minutes. Remove from oven and move to a cooling rack.

Be careful about eating the cookies right out of the oven, the jam is like liquid LAVA. But so, so, so yummy. I made them with crunchy peanut butter, Omnomnomnom. A definte make again.

Oh, and earlier that day I decided to do a little food art- Yepp, I am a loser like that =D

I called him Octo-Naner. Ahahahhahaha!

June Cooking

 

Okay. I suck at blogging. Hopefully now that my trip is out of the way I can catch up and get back to normal. But, this post is not about my trip (which was AWESOME), that will come later.

This post is about all the meals I made in June so that I can catch up a bit.

 

So this ^^ is a low fat Alfredo dish that I got from a Food Network magazine, google it. I didn’t like it very much, it was too thick and pasty in my mouth, but that can be easily fixed… If I make it again I will add some more liquid to make it a bit creamier.

Turkey Quinoa Chili, I think I have posted about this before. It’s SO SO yummy. I hate beans so I eat around them, but other than that, I love this chili- such a rich flavour.

Curry Beef Stir-Fry.. I did NOT like it… at all! I think I might have done something wrong, but I can’t figure out what. It was bland, just gross. I got the recipe from Canadian Living, which usually means it will be delicious, but this one just didn’t work for me.

Darth Taters. Eat, Shrink, and Be Merry. Anything from that book it bound to be good. Chris’s Aunt made these when we went to dinner May long weekend… and we fell in love with them so when we had company we made them.

To go with the Darth Taters, we made Katie Lee’s Logan County Hamburgers: Think grilled cheese making the woo-hoo with hamburgers. Yepp, that good.

These did not work. They were on my list of things to do this summer, and they did not work 😦
They are supossed to be Turtle Feudge Chocolate Chip cookies… but they are smushy mud puddle cookies. As Chris just referred to them: “The Suck Cookies”

Chicken Fajita Lettuce Wraps, from 200 under 200. Love that cookbook. Healthy version of Fajitas, how can you not love them. Cucumber Salad from Canadian Living, restored faith in the fact that Canadian Living does not indeed suck ass.

Teriyaki Pork Chops, I made the sauce myself 🙂 Got the recipe from Healthy College Cookbook.

Yummynummy.

Superby Herby Sauce Exposed Pizza’s from 200 under 200. A light dinner for a hot day 🙂 Served with Raspberry Poppyseed Salad.

Sweet Chili Thai Chicken…. Just chicken breasts covered and cooked in a sweet chili thai sauce. Easy, Quick, Yummy…. nummy.

 

 

Oh thank goodness that is all out of the way. Now, I can go make todays dinner 🙂 ❤