Ingredients:
Costco Salmon Patties
Diced Cucumbers
Diced Tomatoes
Chopped- Up Mozzarella String Cheese
Green Grapes
Sliced Avocado
Salad Spring Mix
Balsamic Vinaigrette
Directions:
Cook the salmon patty on the stove fore five minutes. Meanwhile, chop, dice and mix the rest of the ingredients. Place the salmon patty on top (or dice into smaller pieces). Add salad dressing, and enjoy!
* Quick, simple, healthy, and yummy!
This is a simple healthy recipe if you are good at grilling chicken. It was my first time grilling chicken myself, so I am sure I can use some more practice.
*** Recipe requires an overnight marinade
Ingredients:
4 small boneless chicken breasts
1/2 C sun-dried tomato salad dressing
2 tomatos finely chopped
1/2 C part-skim mozzarella cheese (I recommend shredded)
1/4 C fresh chopped basil or 1 Tsp dired basil
Instructions:
Place chicken (I recommend slicing them smaller) in resealable plastic bag. Add 1/4 cup dressing and seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes (I marinate it all day if I remember in time). Remove chicken from bag; discard bag and dressing.
Grill chicken for about 6 minutes. Meanwhile, combine remaining 1/4 dressing, tomatoes, cheese and basil. Turn the chicken over and place cooked-side up, on the grill. Top with tomato mixture. Close lid. Grill 8 minutes or until chicken is done.
*Can add a splash of balsalmic vinegar to give it a bit more zip.
This is the chicken pot pie recipe I’ve been searching for all of my life. Flashback to my childhood. Hot, humid summer days. We practically lived in the pool and when we came home for dinner my mom would have hot savory chicken pot pie fresh out of the oven. It was just the frozen kind from Costco, but it was our favorite. I’m talking eat the whole pan and lick it clean kind of favorite. Fast-forward a few years and Costco doesn’t carry it anymore. Whichever brand made it had gone out of business. All of us kids were up in arms – we begged my mom to make it over and over again, but they just didn’t carry it anymore.
Years later I’m in my 20’s and me and my siblings still talk about how delicious that pot pie was; nothing could compare. Then one day, a summer miracle happened! The stars aligned and heaven smiled down upon us. My mother, in all her wisdom, found and altered a recipe to make it taste just like the glorious pot pie of our childhood. Can I talk it up enough? I don’t know if it’s all the memories that go with the taste or if it’s really just that good! (Although, I do know that I associate good memories more often with taste than smell). Here it is:
Chicken Pot Pie
Preheat oven to 350 F. Saute first 3 ingredients in butter for 10 minutes or until nearly cooked. Add flour to vegetables. Stir in broth and cream, stirring until it boils and is slightly thickened. Remove from heat and add chicken and base.
In a 9×11 baking dish shape the bottom pie crust to fit and then cook for about 6-8 minutes. Pour filling on top of cooked crust and cover with more crust on top. Bake for 20 minutes or until pie is heated through and top crust is done.
This recipe is a family favorite. I think I asked my mom to make these with a side of mashed potatoes and gravy for every one of my birthdays growing up. Now I make them for Joe and he loves them too. The secret is the dough recipe – my mom is famous for her rolls back home and she uses the same recipe for making chicken roll ups and kolaches. Yum! I’ve heard that you can make these a lot quicker by substituting the dough for canned crescent rolls, however, I’ve never been able to bring myself to try it. Why change a good thing, right?
Chicken Roll-Ups
Dough or “Mom’s Rolls:”
Combine yeast, 1/4 c. of warm water, and 1 Tbs. sugar in a small bowl and let sit for 5-10 minutes or until bubbly. In a microwave safe bowl or big glass measuring cup combine milk and butter and microwave until butter is mostly melted and milk is warm. After removing milk and butter combo from the microwave add 1/2 c. sugar and eggs. In a large bowl combine flour and salt and then add the milk combo to the flour and mix it in. If the yeast is done sitting mix that in as well, but make sure the milk mixture isn’t too hot. Now make sure the dough is all mixed and that you have it at the right consistency by adding pinches of flour when needed. Grease another bowl, we use Crisco, and place dough in the bowl. Cover and let sit for 30-45 minutes or until double in size.
While the dough is rising you will want to make the filling.
Filling:
Combine all ingredients and mix well. Preheat oven to 375 F. Once dough is done rising use flour and a rolling pin to roll out small sections of dough. Flattened, they should be about the size of your open hand, depending on how big you want them. Place a spoonful of filling in each and fold up the edges to seal them. Place each roll-up on a greased cookie sheet and cover. Let rise for another 30-45 minutes or until doubled in size (To be honest, I almost always skip this step and they still turn out great). Bake for 10-15 minutes or until dough is golden on top and cooked through. Once removed from the oven spread a little bit of butter on top of each roll. Serve with mashed potatoes, gravy, and mixed veggies. Enjoy!
Yes! It is finally fall and time for one of my favorite flavors, PUMPKIN! I try to devour all things pumpkin during the October and November months, and this year I wanted to try something new, so why not Pumpkin Soup!
Here’s the recipe I found and it was delicious and hearty! Hope you enjoy!
Oh by the way, credit for the recipe is given to nourishingmeals.com with some of my own additions.
Soup Ingredients:
2 to 3 tablespoons extra virgin olive oil
1 large onion, chopped
1 to 2 tablespoons finely chopped ginger
4 to 5 large carrots, peeled and chopped
4 to 5 celery stalks, chopped
2 Granny Smith Apples, cored and chopped
10 cups water or stock*
8 cups cooked sugar pie pumpkin flesh
1/4 cup maple syrup or dark agave nectar*
2 to 3 teaspoons pumpkin pie spice
3 to 4 teaspoons Herbamare or sea salt
1/2 to 1 teaspoon ground black pepper
Garnishment Ingredient Options:
coconut milk and cilantro
or cream, agave maple syrup, and pumpkin seeds*
*(I used this second option; the syrup makes it a little sweeter though)
Directions:
Start with cutting your pumpkin in half. Soak it in 9×13 pans filled 1/4 the way with water. Bake in the oven for 45 to 90 minutes at 350 to 400 degrees. I cooked mine at 400 degrees for about 55 minutes. You will know your pumpkin is cooked enough when you can easily poke a fork into the pumpkin. It should be mushy and collapsing a little.
When the pumpkin is cooked you will scrape out the flesh for your soup! This part is fun. You will need about 8 cups. I was able to get more than 8 cups in a good carving-sized pumpkin.
Next you will heat the olive oil in a stock-pot (preferably 8 quart). Start by sauteing the your chopped onions, then then add the ginger, carrots, celery, and applies. Saute all for about 5-10 minutes.
Now, add the water and/or stock, cooked pumpkin flesh, pumpkin pie spice, salt, and pepper. Bring all to a boil, reduce heat to a simmer, and cook covered for roughly 20 minutes.
It should look something like this.
Lastly, you will puree the soup in batches. I know you are thinking, “why? It looks so good chunky?” But I promise you, it is even better pureed.
I would recommend baking the pumpkin seeds from your pumpkin to add to your soup or just as another snack. When I made this we were running short on time so we just did a salt and pepper recipe, but I would recommend trying something more savory like this recipe.
You can serve with a swirl of coconut milk and cilantro (which if you do you will have to let me know how it tastes). Or you can add a swirl of cream, agave maple syrup, and a sprinkle of baked pumpkin seeds (or any of the assortment).
ENJOY your delicious Pumpkin Soup!!! It yields PLENTY!
Here is a Sears family favorite. The picture does not do it justice, but then again I still can’t make it as well as my mom. It is delicious! Sometimes when I don’t have quite as much time I will make the sauce and just heat up some frozen meatballs, but lets be honest, no frozen meatball is as good as these Swedish meatballs. Smaklig måltid!
Swedish Meatballs with Cream Cheese Sauce
In medium bowl, mix first 5 ingredients and ¾ teaspoon salt. Shape beef mixture into 1 inch meatballs. In 12 inch skillet, over medium high heat, in hot vegt. oil, cook meatballs until browned on all sides, removing meatballs to bowl as they brown.
Pour off all but 2 Tbs. of drippings from skillet. Cut cream cheese into chunks. (I recommend letting the cream cheese to sit out for awhile so it has already begun to soften). To drippings, add cream cheese, remaining ingredients, and ⅛ tsp salt. Cook over low heat, stirring with wire whisk or spoon until melted and smooth. Return meatballs to skillet. Heat, stirring occasionally.
Makes 4 main dish servings with 475 calories per serving. Good over rice.
Some yummy finger foods found here. Although she recommended serving with ranch we found this recipe to taste more Asian and liked it best with soy sauce.
Quinoa Bites
Preheat oven to 350. Mix together all ingredients. Either stuff a mini muffin tin with the mixture or with a small cookie scoop place small balls of the mixture on a cookie sheet. I did not have a mini muffin tin, so I chose the latter! Bake for 15-20 minutes.
An extremely fattening and extremely delicious Meservy family favorite.
Macaroni & Cheese Pizza
Sprinkle diced onion and garlic onto dough and top with mac & cheese. Top with sliced bacon and pepperoni. Sprinkle garlic salt and oregano on top of dish and top with a layer of mozzarella cheese. I just eyeballed the ingredients so I don’t have measurements for you! Since most of the toppings have already been prepared cook according to dough directions, mine was 375 for 15 minutes, or until dough is cooked through and cheese has melted. Voila! Cheesy goodness.
Success! I finally found a recipe both healthy and affordable! Plus my husband even likes it and he hates zucchini and squash. DOUBLE SUCCESS! We ate this with lightly buttered toast creating a completely satisfying meal.
Summer Squash Casserole
Preheat the oven to 400 degrees. Finely chop the onion and garlic. Place both in a skillet with the olive oil and saute until softened, about five minutes. Thinly slice the rest of the vegetables and spray the inside of an 8×8 dish with cooking spray. Coat the bottom of the dish with the onion/garlic mixture and place the sliced veggies in the baking dish vertically, alternating. Add the salt, pepper, and thyme on top of the layered veggies. Cover with foil and bake for 30 minutes. Remove foil and top with the Italian cheese. Bake for another 10-15 minutes or until the cheese has browned. Viola!
Citrus salmon, peas, kiwi, and yes. That is purple cauliflower.
Flip My Pancakes 