Main Dishes

Black Bean “Taco Meat” – A Meatless Meal!

December 27, 2012 by Denisesawyer 2 Comments

Taco Meat

I’ve got a great new meatless meal to add to your meatless Monday {or whatever day} repertoire. This has got to be one of my favorites so far!! I was absolutely BLOWN AWAY at how good this was! I would actually choose this over real taco meat – no kidding! It is really THAT. GOOD.

:: Black Bean “Taco Meat”

2 1/2 canned black beans (or cook your own dry beans)
1/4 cup of rolled oats
1/4 cup corn meal
2 cloves garlic
*Taco Seasoning (click here for the recipe)

{* Use this taco seasoning recipe but omit the oregano and the garlic since you are already adding 2 cloves}

Preheat the oven to 400 degrees.

Combine all the ingredients and run them through the food processor until you get a crumbled bean mixture. Lightly spray a cookie sheet with cooking spray or lightly oil with olive oil. Place the bean mixture on the baking sheet and bake until it becomes crispy, about 10-15 minutes. Break it up a bit with a spatula and serve on hard or soft taco shells with all the fixings!

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Filed Under: Main Dishes, Meatless, Uncategorized, Wholesome Recipes Tagged With: beans, dinner, meatless, recipes, taco meat

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Easy Garlic & Herb Sauteed Chicken and Roasted Potatoes

December 26, 2012 by Denisesawyer Leave a Comment

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We recently had the opportunity to give the new Land O Lakes Saute’ Express a try! They come in 4 great flavors…Italian Herb, Savory Butter & Olive Oil, Lemon Pepper and the Garlic & Herb. We bought some of the garlic and herb and decided to give it a try. Each pack comes with 6 cubes. I used two cubes for this dinner of sauteed chicken, sauteed asparagus, corn on the cob, and roasted potatoes. I used the garlic & herb butter for the chicken and the potatoes.

land o lakes

First, I put a cube in the sautee pan and put the thawed chicken breasts in it to cook. Leave it alone. It is important not to move them around a bunch so that they get that delicious golden brown. Once they have a good bit of color on one side, then flip and leave them alone until cooked through. That is absolutely all I did to the chicken. And it was so flavorful! Really delicious just plain like this with some sides. But, these chicken breasts would also be delicious as grilled chicken sandwiches or on top of salad or pasta. {I cooked a couple extra breasts this way and used it for my chicken, ditalini and pea soup the next evening – delish! I love getting extra mileage out of my dishes!}.

land o lAKEs2

I also used another cube of garlic & herb butter to make roasted potatoes. I usually use just olive oil and salt. This time I used the garlic & herb butter and some salt. First, I cut the potatoes into chunks. Then, I melted the butter and poured it over the potatoes. I spread them out over a foil lined pan and then added a good bit of sea salt. I roasted them at 425 degrees for 20 to 30 minutes. Until a bit crispy and browned.

The butter burned a bit on the pan, so I was glad I lined it in foil. But, the potatoes tasted great. I couldn’t tell the flavor as strong on the potatoes as I could on the chicken though.

My family gobbled the whole dinner up – no leftovers {thank goodness I put away a few of the chicken breasts for the next night’s dinner}.

Disclosure: I am a Walmart Mom. This post is sponsored by Walmart. Walmart has provided me with product and/or compensation in exchange for my time and efforts in creating this post. My participation is voluntary. As always, my opinion is my own.

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Filed Under: Chicken, Main Dishes, Side Dishes, Wholesome Recipes Tagged With: chicken, dinner, garlic and herb, land o lakes, potatoes

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Taco Seasoning From Scratch!

December 25, 2012 by Denisesawyer 2 Comments

Taco Meat

I can’t take credit for this recipe. It is one my mo has been using since I was a kid and it is the one I use… always. It is WAY cheaper than buying those packets and there is way less salt in this recipe than in those packets you buy. Enjoy!

:: Taco Seasoning

2 tsp instant minced onions
1 tsp salt
1 tsp chili powder
1 tsp corn starch
1/2 tsp crushed dried red pepper
1/2 tsp minced garlic
1/4 tsp dried oregano
1/2 tsp ground cumin

Combine all the seasonings and add to whatever dish you want.

*To add to ground beef you just brown the ground beef first. Then, drain the excess grease and add 1/2 cup of water to the meat with the taco seasoning. Cook until the water is gone.

*To add to chicken you shred the cooked chicken (rotisserie chicken works great for this!) and put it in a skillet. Add the taco seasonings along with 1/2 cup of water. Cook until the water is gone.

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Filed Under: Beef, Main Dishes, Wholesome Recipes Tagged With: dinner, recipe, taco seasoning, tacos

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Vegetable Beef ABC Soup

December 18, 2012 by Denisesawyer Leave a Comment

vegetable Soup

Eating organic/local, fresh ingredients is costly. So, it is all the more reason to use every last bit and to get the most mileage out of said groceries. For example, when I cook a roast I save the drippings/broth in containers and freeze it to use in another dish – like this soup. I also save the bits of beef. If it isn’t enough to eat as leftovers I freeze them in a separate container – again, great for soup! Bits of this or that make the best post of soup. As a matter of fact, I made this soup for my family just last week and my whole family (my mom, dad, my husband, and I) declared it the best soup ever.

The soup is rich thanks to the leftover broth I used along with a spoonful of better than bullion. It is a great dish for a cold night and it couldn’t be simpler. AND, (as if you needed another reason to make this soup) the alphabet pasta makes it a kid-pleaser.

:: Vegetable Beef ABC Soup

2 cups of beef roast or beef short ribs (leftover)
1/2 medium onion, chopped
1 bag of frozen mixed vegetables
5 cups of beef broth (I used the leftover broth/drippings from the roast)
1/2 cup of alphabet pasta
2 Tbsp of Better than Bullion (more or less to taste)

Saute the onion in a small amount of olive oil. Add the broth, bullion, and frozen vegetables. Bring the soup to a boil and then add the alphabet pasta and beef. Allow the soup to boil for as long as the pasta needs to cook. Serve with cornbread and/or crackers.

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Filed Under: Beef, Main Dishes, Soups and Stews, Wholesome Recipes Tagged With: beef soup, leftover soup, soup, vegetable soup

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Recipe: Potato Chip Encrusted Tilapia

December 11, 2012 by Denisesawyer 1 Comment

Fish is so good for you and yet I have such difficulty finding ways to cook it that my family will like. But one thing is certain about my picky eaters: they like junk food. As much as I try to limit it, they beg for it. In fact, my son tells me what a great cook I am on nights that I make simple “junk food” dinners. LOL. So, I knew this potato chip encrusted fish would fit the bill for both of us: a little bit junky for my junk food junkies, and healthy fish for mom’s peace of mind. It was delicious and everyone gobbled it up – even the pickiest of family members.

:: Crispy Potato Chip Encrusted Tilapia

3 Tilapia filets
1/4 cup of bread crumbs
1/4 cup of Parmesan cheese
1/2 cup crushed potato chips (I used Ruffles)
1/2 tsp paprika
2 Tbsp of butter, melted

Preheat the oven to 400 degrees.

Mix the bread crumbs, parmesan, potato chips, and paprika in a shallow bowl. Toss with melted butter.

Place fish filets on non-stick foil on a baking sheet. Divide crumb mixture evenly over each filet, pressing into the fish.

Bake for 12 to 15 minutes – or until fillets flake easily when tested with a fork.

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Filed Under: Fish, Main Dishes, Uncategorized, Wholesome Recipes Tagged With: baked fish, dinner, fish, potato chip encrusted fish, recipes

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Taste of Treme: Recipe for Red Beans and Rice

December 7, 2012 by Denisesawyer Leave a Comment

I’ve reviewed a lot of cookbooks but Taste of Treme has been one of my favorites! Sometimes I feel like the recipes in some cookbooks are just the same ol’ recipes I already know. This is not that cookbook. It is full of Cajun dishes – so far from my southern recipes it was like visiting a new culture! Taste of Treme includes Creole and Cajun recipes from Treme – a New Orleans neighborhood that was the birthplace of jazz.

The unique thing about this book is that it is filled with information about the culture of Treme and all of New Orleans. I literally read it from cover to cover THEN I went back and flagged recipes!

This recipe for Louis’s Red Beans and Rice will give you a taste of what you’ll find in the book. This was the first recipe I made from the cookbook for my family and it was a winner. I used to make red beans and rice from a packet (either Zataran’s or Lipton’s) and am thrilled that I can now make it from scratch!

:: Louis’s Red Beans and Rice

1 lb. of dried red beans
10 cups of water
1 ham bone or ham hock
2 cups holy Trinity Wit da Pope (onion, bell pepper, celery, and garlic)
1 cup chopped green onions
2 bay leaves
1 tsp Worcestershire sauce
2 Tbsp of Creole Spice (there is a recipe to make your own in the book!)
1 tsp crushed red pepper
1 lb. smoked sausage, cut into 1 inch pieces
4 cups hot cooked white rice
Louisiana-style hot sauce

Soak the beans at room temperature overnight in enough water to cover them. The next day, drain and rinse the beans.

In a large pot, combine the soaked beans, water, ham bone or hock, Holy Trinity Wit da Pope, green onions, bay leaves, Worcestershire, Creole Spice, and crushed red pepper. Bring the mixture to a boil over high heat, then reduce the het to medium-low so that the mixture is simmering, Cook very slowly, partially covered, for 1 1/2 hours, stirring once about every 30 minutes. Add the smoked sausage and cook, partially covered, for about 1 hour longer. the beans are ready to serve when a rich natural “gravy” is formed. Serve over rice, and add hot sauce to taste to each serving.

You can purchase Taste of Treme from Amazon right now for just $14.29 (it was originally $21.95). It is a hardcover cookbook – and will be your go to for Cajun cuisine!

Filed Under: Main Dishes, Meatless, Product Reviews & Giveaways, Wholesome Recipes Tagged With: cookbook, recipe, red beans and rice

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Recipe: PB&J Crepes

December 6, 2012 by Denisesawyer 3 Comments

Last week I was “watching” Food Network. We leave it on that channel when no one is really watching T.V. around here! Sometimes I’m half way listening and I’ll catch a recipe that really sounds good and my ears will perk up and I’ll take note. That is what happened on this particular day. Giada De Laurentiis’s “Giada at Home” was on and the show was about making food for a kid’s party. Giada made PB&J crepes. I immediately started thinking about this match up and I LOVED it.

Why? My kids love PB&J but PB&J on crepes would be even better than on bread because crepes are loaded up with eggs – unlike other breakfast treats like waffles and pancakes. So, this match up is loaded with protein between the peanut butter and the eggy crepes. Pair these babies with some fresh fruit and/or some carrot sticks and you’ve got a very healthy – kid favorite – lunch!

I decided to give them a try and they were a home run with Judah AND Eliana. Here’s how I made them:

1. I made crepes using my recipe here.

2. I spread each crepe with a little peanut butter and then with a little jelly. {Giada also ran some fresh blueberries down the middle of her crepes. This would be good too, but I didn’t have any fresh berries this time of year}.

3. I folded the crepe in half, then folded in the sides a bit {like a burrito}, and then rolled it up. Finally, I cut it in half on the bias

{I made one alteration to the directions on the crepe recipe, though. I recently received a new ceramic coated pan from Wear Ever’s Pure Living line. It is a safe alternative to non-stick – I WILL NOT use teflon. If you haven’t heard the dets on why you shouldn’t be cooking with Teflon go read about it at Healthy Child, Healthy World here. The ceramic coating is toxin-free, chemical-free, and free of PFOA, PTFE, and cadmium. Plus, ceramic is scratch resistant, and easy to clean {dishwasher safe!}.

The WearEver Pure Living pan made making crepes fool-proof (and healthier!). I was able to cook the crepes WITHOUT buttering the pan first! I just poured the batter straight in, waited until the middle was set and the bottom of the crepe was browned a bit, and then flipped the crepe over and cooked it just a minute more to brown it on the second side.

I’m telling you, this pan is worth its weight in gold! But it retails for just $24.99 – and worth every penny. My husband used it yesterday to cook an egg and said it turned out perfect and he didn’t use any butter or oil in the pan to fry it!

If your interested in seeing Giada’s original recipe that inspired this post, go here.

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Filed Under: Appetizers, Main Dishes, Meatless, Product Reviews & Giveaways, Snacks, Uncategorized, Wholesome Recipes Tagged With: crepes, kids, lunch, pan, peanut butter, recipe, teflon

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Creamy, Dreamy Pasta with Peas and Mushrooms

December 5, 2012 by Denisesawyer Leave a Comment

This pasta is so simple and has quickly made its way up the list of favorites for my family. Even my non-mushroom eating husband agreed to try it and was surprised with how well he liked it! He actually requested it again! So, if you’re not sure… I dare you to try it. It would make a great weeknight meal for your family. Just pair it with some crusty bread and you’ve got a meal!

:: Creamy Dreamy Pasta with Mushrooms & Peas

1 lb. box of baby shell pasta
1/2 cup of Fresh Parmesan
1/4 cup of half and half
1 Tbsp of butter
2 slices of turkey bacon, finely chopped
8 oz box of sliced button mushrooms
1 1/2 frozen baby peas
2 cups of chicken stock

Bring a big pot of water to a boil {add salt to your pasta water). Cook the pasta as directed on the package until almost done {al dente}.

Cook the bacon and remove from pan. Set aside to cool. Add the mushrooms along with a Tbsp of butter to the pan. Cook the mushrooms until they are cooked through. Pour in the chicken stock and peas. Make a slurry of 1 Tbsp of cornstarch and a little water add to the pan. Bring to a boil, then reduce to simmer. Simmer until the liquid is reduced to half and thickened.

Add the pasta to the pan along with the Parmesan and the half and half. Serve with crusty bread and more fresh Parmesan. Mmmm…

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Filed Under: Main Dishes, Meatless, Pasta, Wholesome Recipes Tagged With: easy weeknight meal, meatless meal, mushrooms, pasta

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Recipe: Homemade Toaster Strudels

November 23, 2012 by Denisesawyer 2 Comments

I have a confession: I still crave processed foods. I know, it sounds crazy, but the truth is I grew up on the stuff and every now and then I think how good it would be to tear into a Pop Tart or a Toaster Strudel. I’ve even broken down and bought a box occasionally and then after noshing on them I think about how terrible they are for me and I vow not to buy them again {or until another craving begins *hangs head*}.

One morning I had one of these aforementioned cravings and I was thinking about how good a Toaster Strudel would be. I started thinking about the delicious strawberry gel and the puffy, crispy pastry. Then, I suddenly remembered I had a piece of frozen puff pastry in the freezer and I thought how this would taste just like that delicious, flaky pastry. Then, I started to think about what I could fill this puff pastry with and I remembered I had some strawberry sauce left over in the fridge where I had made a batch to serve over homemade waffles. And, you can put the pieces together from there… a recipe was born. I made my own Toaster Strudel-like creation and you’ll never believe how easy they are!!

1. Defrost puff pastry as directed on package. Unfold one sheet and cut into 6 rectangles. Place on baking sheet and bake until golden brown and puffy as directed on package.

2. Make strawberry sauce from recipe here {really simple and only takes about ten minutes}.

3. Split puff pastry down the middle to make a sandwich. Spoon in strawberry sauce.

4. Make a simple icing:

1 cup powdered sugar
1/2 Tbsp butter melted
1/2 tsp vanilla
enough milk to make a drizzle (about 1 tbsp)

5. Drizzle the icing over the top. Serve.

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Filed Under: Breakfast, Main Dishes, Uncategorized, Wholesome Recipes Tagged With: breakfast, icing, recipe, strudel, toaster strudel

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Breakfast Egg Rolls

November 20, 2012 by Denisesawyer Leave a Comment

I had a fantastic idea the other morning – why don’t I put eggs in an egg roll wrapper. I know, doesn’t that sound delicious!? It came about one morning after making apple pie egg rolls the night before. I knew I had some extra wrappers and I still had a hankering for more fried egg roll goodness! So, the only sensible, logical thing to do was make egg rolls for breakfast the following morning.

It was really quite simple. I scrambled a couple eggs, threw in a handful of sharp cheddar cheese and a splash of Worcestershire sauce then I wrapped a few spoonfuls inside an egg roll wrapper, sealed it up with a little water and then repeated that process until I had about four egg rolls. Then, I heated about an inch of vegetable oil in a small iron skillet and shallow fried them turning them over after just a couple seconds to cook all the sides.

This flash frying method made the egg rolls crispy and light – not at all greasy! The results were a real treat. Something different that even the kids would eat!

{Note: I think this would also be good with the addition of a small slicer of avocado fried inside! – I wanted to try then this way but my avocado was over ripe. So, it is on my to do next time list! If you try them like them I’d love to hear your results!}

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Filed Under: Breakfast, Main Dishes, Wholesome Recipes Tagged With: breakfast, egg rolls, eggs

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Black Bean “Taco Meat” – A Meatless Meal!

:: Black Bean “Taco Meat”

Easy Garlic & Herb Sauteed Chicken and Roasted Potatoes

Taco Seasoning From Scratch!

:: Taco Seasoning

Vegetable Beef ABC Soup

Recipe: Potato Chip Encrusted Tilapia

:: Crispy Potato Chip Encrusted Tilapia

Taste of Treme: Recipe for Red Beans and Rice

:: Louis’s Red Beans and Rice

Recipe: PB&J Crepes

Creamy, Dreamy Pasta with Peas and Mushrooms

:: Creamy Dreamy Pasta with Mushrooms & Peas

Recipe: Homemade Toaster Strudels

Breakfast Egg Rolls

Click the Image for a Printable Meal Plan

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