The Anti-Chicken Fingers Movement - Chicken Parmesan with Spaghetti Squash

Spaghetti squash. I've read a lot about it recently and have been quite intrigued. A vegetable that can pass as spaghetti?  NO WAY!  I mean, I am 1/2 Italian and I just couldn't buy it.  And I'm that girl who refuses to eat low-fat cheese or any other "diety" thing if it tastes bad (and I think low-fat cheese is terrible and unfair!) or doesn't compare to the real thing.  Then a few weeks ago, I found myself staring straight at a spaghetti squash and decided to give it a try.  I was amazed!  It pacified all my cravings for pasta, it was tasty (I BARELY noticed it wasn't pasta) and I was so proud of myself for having mostly vegetables for lunch.  So, I decided to up my game and added it to our dinner menu with a little Parmesan chicken.  And guess what ladies, the hubs loved it too!

Chicken Parmesan and Spaghetti Squash
Original Recipe from Against All Grain


2 Boneless, skinless chicken breasts (butterflied and pounded to make 4 thin cutlets)
2 eggs
1 cup almond flour
1/4 cup grated Parmesan cheese
1 tablespoon dried Italian herbs (or a mixture of thyme, rosemary, and parsley)
4 tablespoons olive oil
2 cups pasta sauce
1/2 cup grated Fontina cheese
4 slices Provolone cheese
1 small Spaghetti Squash (Cooked and shred into “spaghetti” strands)
2 tablespoons butter
1 tablespoon garlic salt

Directions

1. Beat the eggs in a shallow bowl. In another shallow bowl, mix the flour with the Parmesan cheese and spices.
2. Dip each chicken piece in the eggs, fully coating it, and then toss in the flour mixture until covered.
3. In a pan over medium high heat, heat the olive oil then pan fry each chicken piece until browned on each side (about 2-3 minutes per side).
4. Pour 1 cup of the sauce in the bottom of a baking dish, and place chicken on top in a single layer. Cover the chicken with the remaining sauce, then sprinkle the Fontina and finish with the Provolone.
5. Bake at 350 degrees for 15-20 minutes. Change your oven setting to Broil and continue cooking for 3-5 minutes until the cheese is starting to brown and bubble.
6. Toss the cooked Spaghetti Squash with the butter and garlic salt, and serve with the chicken.

Buon Appetito!

The Anti-Chicken Fingers Movement - Salmon with Lemon and Dill

Easy.

Delicious.

You're Welcome!

Salmon with Lemon and Dill

Original Recipe Here

1 pound salmon fillets
1/4 cup butter, melted5 tablespoons lemon juice1 tablespoon dried dill weed
1/4 teaspoon garlic powdersea salt to taste
freshly ground black pepper to taste

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2.Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
3.Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

Buon Appetito!
Leah

The Anti-Chicken Fingers Movement - Bethenny Frankel's Ultra-Healthy Mexican Chili

If you're close with me, you know I've become obsessed with Bethenny Frankel.  It's not because of "The Real Housewives" though. It's because of her book A Place of Yes. So half way through that book, I ordered her book Naturally Thin. So many wonderful recipes included with such fantastic advice about food. I know you'll enjoy this chili recipe (I added a few ingredients and turned it into a slow cooker recipe to suit my day!) p.s. I heard about Bethenny from Trina ;) So we're in this together!!

Bethenny Frankel's Ultra-Healthy Mexican Chili Click Here To Go To Recipe On Her Site

1/2 medium onion, chopped

Nonstick cooking spray

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper, to taste

2 cloves garlic, minced

1/4 each red and yellow bell pepper (or half a bell pepper of any color), chopped

1 small can of pureed tomatoes or tomato sauce (about 8 ounces)

1/2 cup zucchini, chopped

1/4 pound ground turkey breast

1/4 cup canned red pinto beans, drained and rinsed

few dashes of Worcestershire**

1/2 Tablespoon oregano**

1/2 teaspoon cayenne**

**Ingredients I added to Bethenny's recipe

Cooking Directions

Brown ground turkey in skillet. Add Worcestershire. When brown, add to crock pot. Over medium-high heat, saute the onion in a nonstick skillet coated in cooking spray until soft. Add the chili powder, cumin, oregano, cayenne, salt, and pepper. Stir in the garlic and cook until the garlic is golden but not burned.  Add to crock pot. Stir in the tomato sauce and beans.  Cook on high for 1/2 hour. Then cook on low for 5 hours. Add zucchini and peppers and cook on Low an additional hour or two. The longer you simmer, the better the flavor.

Serve.

Buon Appetito!
Leah

Cooking with Kids

Over my son's 3 1/2 years, we've seen his interests range from being a doctor, a cop, Batman and a "maker" (his word for chef...I think he gets it from me saying I'm going to go "make" dinner,).  Though he puts on each of these faces several times a day, he's shown a growing desire to be mixing and measuring and layering lately.

I'm constantly suppressing the urge to tell him no just for the sake of keeping my kitchen clean and not having to buy a new carton of eggs every 3 days. So I've been trying to be creative in giving in to his chef instincts. I invite him into the kitchen when I'm about to start dinner. He already has an assigned station where he has his own bowls and spoons. I pre-measure samples of what we're making that night so he can make his own mini-meal alongside me.

I walk him through the process from reading the recipe (of course, he's not ready just yet...but it's the idea of it that's important) and measurements to describing a tasting the ingredients (most of them).  We go over kitchen safety with knives and the oven. He feels a bit of independence too as we've done this over time and he knows where to get certain ingredients or utensils that are within his reach.

This has been a great way for us to count together and since he is literally "hands on" - he has been more receptive to trying new things at the dinner table knowing that he was involved in the preparation. And the best part is the laughs we share as we spend this time together.

Patience is key.  It's not every night that I feel like I have two hours to create dinner. As many of us moms know, it can be a crazy rush to get dinner on the table. But when we do have the time, I really give it time.  There will be spills and maybe too much or too little of something will go into our concoction.  Then again, isn't that how some really great recipes are created - by accident?

I love to cook, so for me, Luke's interest in cooking is a great time. But I've also been handcuffed and I've spent a fair share of my time on Dr. Speer's hospital bed.  Last week I helped him build that city that Batman lives in out of Legos. What city does he live in anyway?  


Whatever your kids interests are, understand they'll continue to change - but take the time to embrace them and try to be involved with them in what excites them.   

The Anti-Chicken Fingers Movement - McCormick® Slow Cooker BBQ Pork Sandwiches

Buy a packet of McCormick® Slow Cookers BBQ Pulled Pork Seasoning, throw it in your crock pot with a pork tenderloin and 3 other ingredients - Voila! You have a zesty pulled pork sandwich the whole family will enjoy!  A shout out to my high school BFF, Sue, who told me all about it and has been talking about this recipe forever.  I finally gave it a try last night.  Easy, to say the least.  Yummy, totally!  The hubs AND kids enjoyed it immensely!  Thank you Sue...and McCormick®!

McCormick® Slow Cooker BBQ Pork Sandwiches
Makes 10 servings.
Prep Time: 10 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH
3 pounds boneless pork shoulder roast, trimmed (I used a pork tenderloin)
1 package McCormick® Slow Cookers BBQ Pulled Pork Seasoning
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/3 cup apple cider vinegar

1. Place pork in slow cooker.

2. Mix Seasoning Mix, ketchup, brown sugar and vinegar until blended. Pour over pork. Cover.

3. Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.

4. Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls, if desired.

Buon Appetito!

Leah

The Anti-Chicken Fingers Movement - Chicken Korma

My friend Emily Bennington introduced this dish to my husband (bf at the time) and I at a dinner party at her home about 8 years ago.  It's a northern Indian dish and the blend of spices and the creaminess from the yogurt make this such an enjoyable meal!  And if you've seen most of my recipes, you'll know that this dish wouldn't be complete without mango chutney!  There are many ingredients, but once you buy most of them, you'll be able to make this recipe at your leisure later on.  Serve with brown rice and fresh baked naan.

Mmm-to-the-yeah!

Chicken Korma 


1/4 cup cashew halves
1/4 cup boiling water
3 cloves garlic, peeled
1 (1/2 inch) piece fresh ginger
root, peeled and chopped
3 tablespoons olive oil
2 bay leaves, crumbled
1 large onion, minced
1 teaspoon ground coriander
1 teaspoon garam masala 1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chili powder
3 skinless, boneless chicken breast halves - diced
1/4 cup tomato sauce
1 cup chicken broth
1/2 cup heavy cream
1/2 cup plain yogurt
1 teaspoon cornstarch, mixed with equal parts water
2 T mango chutney  (ha ha ha!  I'd use more!)
1 t cayenne
½ t red pepper flakes
1 t cinnamon

DIRECTIONS:
1. Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
2. Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
3. Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
4. Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.

Buon Appetito!

Original recipe.

Holiday Recipe Spectacular - Dessert - Choco-Cherries

The combination of chocolate and cherries in this holiday treat will send you carolling through your neighborhood you'll be so cheery...get it?  Cheery!

Choco-Cherries

2 cups flour
1/2 t salt
1 t baking soda
1 cup butter, softened
1 c sugar
1 t vanilla
¼ cup cherry juice
1 cup semi-sweet chocolate chips
½ c chopped nuts
½ c drained, chopped maraschino cherries

Directions
Preheat oven to 375◦. Mix together flour, salt & baking soda. Set aside. In large bowl, combine butter and sugar. Beat until creamy. Blend in vanilla and cherry juice. Blend in flour mixture. Stir in chocolate chips, cherries and nuts. Drop by rounded teaspoon onto ungreased cookie sheets. Bake at 375◦ for 10-12 minutes. Makes 7 dozen.

 

Holiday Recipe Spectacular - Appetizer - Thai Chicken Wonton Cups

If you are looking to impress your guests and satiate taste buds - this is ALWAYS a hit!  It looks so delicate and everyone thinks you put hours into it.  But it’s really a breeze; the hardest part is not ripping the wonton wrappers when placing them in the mini tin.  Original Recipe

Thai Chicken Wonton Cups

28-30 square wonton wrappers

2 tablespoons oil, divided

1/2 cup chopped cashews

1/2 cup pineapple chunks in juice (cut in quarters), or pineapple tidbits (reserve 2 tablespoons juice)

10 oz (1/2 package) ground chicken or turkey

2 teaspoons Fish Sauce (I hardly ever use this)

2 teaspoons Red Curry Paste

1/2 cup minced onion

1/3 cup minced red peppers

1/3 cup minced green peppers

2 tablespoons ketchup

1 tablespoon lime juice

Hot mango chutney

Optional: chopped cilantro (cilantro should always be required, in my opinion)

Directions

For Cups:

Preheat oven to 375°F. 

Lay wonton wrappers inside mini muffin tins. With slightly dampened fingers gently press wontons down inside of cup and against sides, conforming to pan shape. Bake a few more than needed, just in case some collapse or break. 

Bake 6-8 minutes or until lightly browned. 

Remove wonton cups from tins and cool on wire racks. If not using immediately store cooled cups in air tight containers. Cups will keep crispy for 1 week. 

 For Filling:

Heat 1 tablespoon of the oil in a large non-stick skillet, over a high heat. Pat pineapple dry with paper towel, and add to pan with cashews. Cook, stirring occasionally, until slightly browned. Drain and remove to plate, leaving as much oil in pan as possible. 

Add remaining oil to skillet. Add ground meat, Fish Sauce and Curry Paste. Stir fry 2-3 minutes, breaking into small pieces. Cook until paste is dissolved and fragrant. 

Add onions, peppers, ketchup and reserved pineapple juice. Stir fry until meat is cooked through and sauce is thickened. 

Stir in lime juice and reserved nuts with pineapple. Cook 1 minute to combine flavors. Just before serving, fill cups with 1 tablespoon of filling and sprinkle with cilantro.  Have hot mango chutney on the side for guests to spoon on top of their wontons.

Holiday Recipe Spectacular - Dessert - Apple Dumplings

Another one of my childhood faves!  This was probably my most requested dessert when I was growing up.  Love it!  Especially because you got your own individual dumpling, it was all yours!  This recipe goes way back to my great-grandmother in Kentucky.  My mom's mom would make them, then my mom and now I can make them on my very own-cute, right!  It's such an easy recipe, but what an impressive show it would make when you hand each of your guests their very own warm apple dumpling!  It'd look like it took hours to prepare-and just for them!  You're the best hostess ever!!

Mother and Mom's Apple Dumplings
•2 cups peeled, pared and sliced tart apples (or 1 16 oz. can apple slices)
•1 pkg. pie crust mix (for two pies)
•1 cup sugar
•1/2 t cloves
•1 t cinnamon
•1/2 t nutmeg
•1 cup milk
•1/4 c flour
•Cool Whip

Prepare pie crust sticks as directed. Roll out into 8 equal squares. Place two T apple slices on each and fold up each corner. Place in greased baking pan and dot with butter. Bake at 425 degrees for 30 minutes. (For fresh apples, bake at 350 for 45-50 minutes). While cooling, prepare cinnamon sauce. Mix sugar, spices and flour together and gradually stir in milk. Cook over low heat, stirring constantly until thickened. Spoon warm sauce over dumplings and top with Cool Whip or fresh whipped cream.

The Anti-Chicken Fingers Movement - Penne Pasta Bake

Thanksgiving Eve...Christmas Eve...Or even when all the turkey and leftovers are gone this Sunday, turn to this quick and easy, very satisfying Italian meal.  Add another 1/2 lb of beef if you've got meat lovers in the house.  Serve with salad and garlic bread.  This is another recipe direct from my mom's kitchen, I changed it just a little from her original.  This is also a great dish to make ahead, freeze and then reheat.  A perfect solution to feed your family this holiday season or anytime of the year!  And don't forget the red wine!

Penne Pasta Bake

12 oz. penne pasta

1 lb. ground beef

1/2 onion, chopped

1 T oregano

1 bay leaf

15 oz. tomato sauce

14 oz. canned tomatoes, pureed

1 6 oz. can tomato paste

4 cups mozzarella cheese, shredded

Directions

Cook pasta according to directions. Drain. Cook meat and onion in large skillet until browned. Drain. Stir in tomato sauce, pureed tomatoes, tomato paste, spices and 1/2 cup water. Cook, stirring occasionally, 10 minutes. Remove bay leaf.  Layer half pasta, half sauce and half cheese in 13x9"" baking dish. Repeat. Cover and bake in preheated 350 degree oven for 20 minutes.

Buon Appetito!
Leah

Holiday Recipe Spectacular - Appetizer - Red Pepper Hummus

This appetizer has it all.  The punch of zesty flavor and festive holiday colors; the red of the pepper and the green of the jalapeno will ring out to your guests, "oh come, all ye faithful and dip a warm pita into my bowl!"

Hummus

• 2 (16 ounce) cans garbanzo beans, drained
• 1 c roasted red peppers (NOT from a jar)
• 2 tablespoons olive oil
• 1/4 cup lemon juice
• 2 tablespoons tahini
• 4 cloves garlic, minced
• 1/2 jalapeno, minced
• 1/2 teaspoon ground black pepper
• 3/4 teaspoons cayenne pepper
• 1/2 teaspoon ground cumin
• 3/4 teaspoon dried oregano
• pita bread or pita chips

Directions

In a food processor on low speed, combine the garbanzo beans, olive oil, lemon juice, tahini, garlic, and jalapeno until the ingredients start to blend.  Process until smooth. Season with black pepper, cayenne, cumin and oregano.  Add red peppers and garlic, then turn the speed to medium, and blend to your desired consistency.  Serve with warm pita triangles or pita chips.

The Anti-Chicken Fingers Movement - Apple Cinnamon Pork Roast

Tis the season for apples and cinnamon.  Forget the scented candles, the aroma from this dish will dance around your home-almost from the moment you turn on your crockpot.  Here is a link to the original recipe from Stephanie O'Dea's blog.  I made just a few changes...

Apple Cinnamon Pork Roast

2-3 pound pork-loin roast
1 onion, sliced in wedges
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 teaspoon cinnamon
1 cup apple cider or juice (I used juice)
1 1/2 tablespoons lemon juice
3 granny smith apples, chopped (to add later)1 Tablespoon apple cider vinegar (see notes below)*

Directions
Use a 5 quart crockpot. Sprinkle dry spices on all sides of the meat. Put onion wedges into the bottom of your crockpot, and put the meat on top. Add apple juice and lemon juice. Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook it, the more shredded and juicy the meat will become. 20-30 minutes before serving, remove meat from crockpot and let sit on a cutting board. Put chopped apples (no need to peel) into your crockpot. *I would add apple cider vinegar now, too. Stir. Either slice or shred the pork, and add back to the crockpot.  Salt and pepper to taste.

A suggestion from a reader of the original recipe:  took some of the juice (from the crockpot) and combined it with butter, brown sugar, and chopped pecans. Boiled it down in a sauce pan and we added it to each serving.

Buon appetito!

Leah

The Anti-Chicken Fingers Movement - Dallas-Style Sloppy Joes

I grew up eating sloppy joes.  Manwich-style.  When I met my husband, he insisted you must put mozzarella on top.  It was a beautiful thing...I'd never put cheese on my sloppy joes before, and I do love cheese.  I fell upon this recipe (original recipe)-which caught my eye with the brown sugar and Worcestershire-and decided to try it.  I swapped out a pound of the beef for ground turkey and with the addition of mozzarella and only the freshest of buns, it was a success! 




Dallas-Style Sloppy Joes

• 1/2 pound lean ground beef
• 1 pound ground turkey
• 1 white onion, chopped
• 1 red bell pepper, chopped
• sea salt and ground black pepper to taste
• 1 cup ketchup
• 3 tablespoons apple cider vinegar
• 3 tablespoons Worcestershire sauce
• 3 tablespoons brown sugar
• 3 tablespoons yellow mustard
• 3 tablespoons barbecue sauce
• 1/4 cup grated Mozzarella cheese
• 6 large fresh buns, toasted

Directions

1. Cook the ground beef and turkey in a large skillet over medium heat until completely browned, 5 to 7 minutes. Add the onion and bell pepper, season with sea salt and black pepper, and cook until vegetables soften, about 7 minutes.
2. Stir in the ketchup, vinegar, Worcestershire sauce, brown sugar, mustard, and barbeque sauce. Reduce heat to low and simmer the mixture until thickened, about 10 minutes.  Top each with a sprinkle of Mozzarella cheese and serve on toasted buns.

Buon appetito!

Leah

The Anti-Chicken Fingers Movement - Cilantro Lime Chicken

This is one of my favorite recipes!  Something about the combination of lime and cilantro...along with an ice cold beer...can make any stressful day seem like a day at the beach.   

Cilantro Lime Chicken

4 skinless, boneless chicken breast halves

1 bunch fresh cilantro, finely chopped

¾ cup shredded Monterey jack cheese

1 lime, juiced

2 Tbsp olive oil

4 tsp parmesan

2 tsp red pepper flakes

Salt

Pepper

Directions

1.      Preheat oven to 350 degrees F (175 degrees C). Slice a chicken breast in half lengthwise, leaving the halves attached on one side. Open and pound flat to 1/8-in. thickness; sprinkle both sides with salt and pepper to taste. Repeat with remaining chicken breasts.

2.      Sprinkle one side of chicken breast evenly with 1 tablespoon of cilantro. At one end of each breast, place 2 tablespoons shredded cheese. Roll each breast up, starting on the side with the cheese. Insert a toothpick in each roll to prevent unrolling. Combine lime juice and olive oil and brush evenly over each chicken roll. Sprinkle each roll with 1 teaspoon parmesan cheese and a ½ teaspoon of red pepper flakes. Place in baking dish. Cover.

3.      Bake in preheated oven for 35 minutes. Uncover, sprinkle 1 teaspoon of shredded cheese over each roll and bake for 10 minutes more or until chicken juices run clear. Discard toothpicks.

4.      With the vibrant taste of cilantro and a hint of lime, this dish is a refreshingly healthy way to cure your craving for a taste of Mexico. Plus, the red pepper flakes add that little special zing.

Buon appetito!

The Anti-Chicken Fingers Movement - Speer Family Chili

This has officially become our Speer Family Chili recipe...after about 7 years of perfecting it.  I found the original recipe from Jeanne Allen of Rye, CO in the cookbook Fix-It and Forget-It Cookbook - click here for the revised and updated version of the book.  A comfort food typically enjoyed on Sundays after we've cried over another lost Denver Broncos game, it has become a favorite autumn and winter dish in our home.  Yesterday, we enjoyed it for the first time probably since March as we experienced a chilly low-of-64 degree day in South Carolina.  We serve it with cornbread muffins-with a can of diced green chilies mixed in (per my husband's request, and it's quite good).  You can also serve it up Petro's-style - my Tennessee peeps, I'm talkin' to you!

Speer Family Chili

2 lbs. ground beef
1 onion, diced
28 oz can petite diced tomatoes
16 oz can tomato puree
1 can light kidney beans, undrained
1 can dark kidney beans, undrained

4-oz can diced green chilies
1/2 cup water
2 garlic cloves, minced
2 Tbsp. chili powder
1 1/2 tsp. salt
2 tsp. ground cumin
1 tsp. pepper
3/4 tsp. cayenne
cilantro, chopped
cheddar cheese
sour cream

Directions

Brown beef and onion in skillet.  Drain.

Mix chili powder, salt, cumin, pepper, and cayenne into 1/2 cup of water.  Pour into slow cooker.  Stir in remaining ingredients (except for cilantro, cheddar cheese and sour cream).  Stir in beef mixture.  Cook on High 30 minutes.

Reduce heat to Low.  Cook 4-6 hours.

Top with cilantro, cheese and sour cream.

Buon appetito!

The Anti-Chicken Fingers Movement - Slow-Cooker/Kid Friendly Chili

Slow-Cooker/Kid Friendly Chili



My friend Megan suggested this recipe for the blog.  I know I just did a chili-pasta skillet but I couldn't pass up another yummy chili recipe to try on a relaxed fall day.  Especially a slow-cooker recipe, they are the best for any mom!!!

2-lbs ground lean beef
1-lg onion diced
4-cloves garlic
3-Tbs chili powder
1/8-tsp cayenne pepper
2-tsp cumin (I skip it, not a fan)
3/4-tsp salt
1-can kidney beans
1-can black beans
1-can "hot" chili beans
2- 28 oz cans crushed tomatoes
1-tsp Mrs Dash-Spicy

-Brown beef,drain. Mix everything together in slow cooker for 8-10 hours on low. Serve with diced onions and cheese. 

Megan suggested Cornbread as a great side dish - since I served cornbread with my last chili-pasta skillet recipe I tried it with shredded cheddar cheese, light sour cream & a few Fritos.  Delish!

Happy eating my friends!! ~Trina

The Anti-Chicken Fingers Movement – Burritos Delicioso

Another oldie-but-goodie from my husband’s childhood.  These burritos are so easy to make and so very delicious.  If your kids aren’t fans of spicy, then set aside some pork for them after you brown.  When you go to make the burritos, just mark the kid burritos with a pirate “x” or something equally groovy like that. 

Burritos Delicioso

·         Burrito-size tortillas

·         2 cans rotelle (we use 1 mild and 1 original)

·         Ground pork

·         Cheddar

·         1 can refried beans (prefer Ortega)

Directions

Brown pork.  Drain pork and simmer in pot with rotelle for one hour.  Heat oven to 300.  Layer beans, pork mixture and cheese in each tortilla (making 7 ½).  Bake for 10 min.  Sprinkle more cheese to top.  Bake another 10 min.

The Anti-Chicken Fingers Movement - Chili-Pasta Skillet

Sunday, September 18th ~ Chili-Pasta Skillet


I love, love, love any and all versions of chili in the fall.  I am trying a pal's kids-friendly chili recipe this week I'm excited about and will likely share next week.  I'm a huge fan of skillet recipes as well (I posted a skillet lasagna recipe in one of our earlier posts)  because they are easy- and less messy then the original dishes.  I went ahead and splurged on full-on cheddar cheese rather than the less fat version...but I think this recipe totally calls for it.  It's perfect for a wonderful cool Sunday afternoon or evening.  You can use less or more chili powder depending on your family's preference...my kids are used to eating spicy and this dish wasn't too hot at all.  I got thumbs up from the entire family, including  my 1 1/2-year-old who insisted on eating it himself with a spoon and was covered in it.  If only I'd gotten a picture of that!!!

1-pd lean ground beef
1/2-of med onion chopped
1-15 oz can of kidney beans, rinsed & drained
1-14.5 oz can of diced tomatoes undrained
1/2-cup wheat elbow macaroni
1-4 oz can diced  green chile peppers, drained
2 or 3-tablespoons of chili powder (depending on your liking)
1/2-teaspoon garlic salt
1/2-cup or 2 oz monterey jack or cheddar cheese (as you can see, I used more!!)

In a large skillet cook meat & onion until meat is brown and onions are tender.  Drain off any excess fat.  Stir in beans, undrained tomatoes, tomato sauce, uncooked macaroni, chili peppers, chili powder, and garlic salt.  Bring to boiling, reduce heat.  Simmer, covered for 20 minutes or until macaroni is tender, stirring often.  Remove skillet from heat, sprinkle mixture with cheese.  Cover & let stand a few minutes for cheese to melt.

I suggest serving with corn bread.

Happy Eating My Friends!
*Trina

The Anti-Chicken Fingers Movement - Parmesan-Dijon Chicken

Served for the very first time to my boyfriend of 2 years on July 8, 2002.  We had just moved in together in a cute two bedroom house in Myrtle Beach after living in San Diego for a couple of years.  From the cookbook, “Betty Crocker’s Cooking Basics: Learning to Cook with Confidence” – no doubt a gift from my mom, my first official welcome into my future domesticity.  I knew this guy would one day be my husband and thought it savvy to try each and every recipe and document the date and our thoughts of said dish on each page.  We, or very well I, branded this recipe – “great!”  And it is, we have had it numerous times over the last 9 years (has it been that long!).  Easy to prepare, fairly healthy and quite tasty…it goes fabulously with potatoes and broccoli or peas. 

Parmesan-Dijon Chicken

·         6 skinless, boneless chicken breast halves (about ¼ pound each)

·         ¼ cup (1/2 stick) margarine or butter

·         ¾ cup dry bread crumbs

·         ¼ cup grated parmesan

·         2 tablespoons Dijon mustard

Directions

Heat the oven to 375.  Melt the margarine in a microwavable dish (about 15 seconds). Mix the bread crumbs and cheese in a large plastic bag.  Stir the mustard into the melted margarine until well mixed. 

Dip the chicken, one piece at a time, into the margarine mixture, coating all sides.  Then place in the bag of crumbs, seal the bag and shake to coat with crumb mixture.  Place the chicken in a single layer in an ungreased rectangular pan.

Bake uncovered 20 to 30 minutes, turning chicken over once with tongs.

The Anti-Chicken Fingers Movement - Polynesian Pork Chops

Polynesian Pork Chops

I’m rollin’ the dice here…another slow cooker meal.  If you read my first Anti-Chicken Fingers Movement recipe, you may remember that my husband usually responds to slow cooked meals as though I warmed a can of pork and beans and a hot dog over a camp fire and said “welcome home honey, dinner is served” …until he tasted the divine lime cilantro tacos from last week’s bit.  So, yeah, I thought I’d try again.

This week’s meal from my favorite recipe site is Polynesian Pork Chops.  After browsing enticing photos and skimming ingredients, I found a dish that I was excited about.  I feel duped though.  What I thought was a meal suggested by a hard-working mama experimenting with dishes that were sure to please her whole family, was actually from Campbell’s.  Aha!  That’s why they were so direct about me getting Campbell’s Golden Mushroom Soup.  I figured that out after I made the meal.  Nice!

What I love about this dish:  It was so fantastically easy!  I made it more difficult at first by using a fresh pineapple.  With the medley of tastes, canned pineapple would've sufficed.  But, now we have a few days worth of fresh pineapple.

What the hubs loved about this dish:  The familiar taste of the soy sauce (check out a quick story at the bottom of this blog post regarding said husband and soy sauce) blended with the sweetness of the honey and pineapple made a typically boring dish-pork chops-well, fun!

What I served with this dish:  Brown rice instead of the white; peas (my boys love them some peas) and warm fluffy biscuits.  I’m still not eating carbs and those biscuits were killing me!

Bon appetite!

J Leah

Polynesian Pork Chops

• 4 boneless pork chops, 3/4-inch thick
• 1 teaspoon garlic powder
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 (10.75 ounce) can Campbell's® Condensed Golden Mushroom Soup
• 1/4 cup water
• 1 (8 ounce) can pineapple chunks
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 2 cups cooked regular long-grain white rice
• Sliced green onion

Directions

1. Season chops with garlic powder.
2. Heat oil in skillet. Cook chops until browned. Add onion.
3. Add soup, water, pineapple with juice, soy and honey. Heat to a boil. Cook over low heat 10 minutes or until done.
4. Serve with rice and sprinkle with green onions.

Soy Sauce Anecdote - We had only been dating a month or two, Zac and I. We had scored a free breakfast brunch at one of the nicest bayfront hotels in San Diego. The one I actually worked at. They had everything...cinnamon french toast, baked goods galore, an omelet bar, fresh fruit you wouldn't believe, I almost think I saw ham, and then there was the sushi table. The glorious sushi table! Mid-conversation, Zac's eyes start to grow distant and I'm getting the idea he's not listening to me. Men! Then they start to tear up. He had obviously mixed way too much wasabi into his soy sauce. I think it took him a half hour to recover!