Category Archives: Dinner

Oven Roasted Cauliflower

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Not a veggie fan? You’ll rethink that decision after trying this recipe for roasted cauliflower! There is nothing bland or mushy about these. The cauliflower’s natural sweetness comes out and it’s texture turns crisp as it roasts!

Ingredients:

  • 1 head of cauliflower, washed and broken into florets
  • 2-3 cloves of garlic, peeled and coarsely minced
  • 1 1/2 tbsp fresh lemon juice
  • 1/4 C olive oil, divided
  • salt and pepper to taste
  • parmesan cheese

Directions:

  1. Preheat oven to 400.
  2. Place florets in a bowl that can be topped with a lid. Add the lemon juice, 2 tablespoons olive oil, and garlic. Toss until cauliflower is completely coated.
  3. Place florets in a single layer on jelly roll pan or baking dish. Drizzle with the remaining 2 tablespoons olive oil.
  4. Sprinkle with salt and pepper.
  5. Place pan/dish into oven and bake uncovered for 20-30, or until top is lightly brown. Stir every ten minutes. At 15 minutes, sprinkle the parmesan cheese over the cauliflower. Use a fork to test for desired tenderness.
  6. Remove from oven and serve immediately.

Cornbread Chili Bake

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What if you could find a comfort food that was packed with protein and fiber and was low in sodium, sugar, and fat?? That would be great, right?! Well, here is one to start off your collection! This cornbread chili bake has all of the nutrients of a “health food” and all of the taste of “comfort food!”

Plus, you can put a Healthy Habit to good use by ridding the ground beef of the excess fat that isn’t needed or wanted!

Draining the Ground Beef

Make Sure Beef Mixture Simmers to Allow all the Flavors to Blend!

If using all canned vegetables, try and get the “no salt added” varieties to keep the amount of sodium lower!

Shredded Cheese to Top It Off 🙂

Ingredients:

  • 1 lb lean ground beef
  • 1 small onion, finely chopped
  • 1 tsp dried oregano
  • 1 tsp dried garlic powder
  • 2 tsp chili powder
  • 1 C salsa
  • 1 – 8oz can no salt added tomato sauce
  • 1 – 16oz can no salt added whole kernel corn or 2 C frozen corn, thawed
  • 1 C  no salt added black beans, rinsed and drained
  • 1 C chili beans
  • 1/2 C reduced fat cheddar or part-skim mozzarella cheese
  • 1 – 8oz package corn muffin mix, plus ingredients called for on box

Directions:

  1. Brown ground beef and onion in a medium skillet until beef is completely cooked. Drain fat from skillet and pat beef with paper towel.
  2. Transfer beef to a strain and pour hot water of the beef allowing the excess fat to drain off. Let drain for a couple of minutes. While beef is draining, wipe down pan with paper towels. For a more detailed description of this process please refer to this post; Healthy Habits: Blotting and Straining Ground Beef.
  3. Return beef back to skillet and stir in oregano, garlic, and chili powder.
  4. Add salsa, tomato sauce, corn, black beans, and chili beans. Cook until mixture is hot and bubbly. Stir in the cheese.
  5. Make corn muffin mix according to directions on box.
  6. Pour beef mixture into a grease 2 1/2 quart casserole dish.
  7. Spread the corn muffin mixture of the top. Bake at 375 for 25 minutes or until cornbread is golden brown.
  8. Let stand 10 minutes before serving.

Parmesan Oregano Focaccia

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*Sorry that this post didn’t make it up yesterday like it was supposed to. We had some internet issues that have finally been resolved!!

I hope all of you had a wonderful relaxing weekend! Now back to the work week. Do you ever feel like all you can throw together on a Monday evening is a simple pasta meal?? Well, I certainly do. That is how this recipe came into existence. All I had planned for dinner was a simple pasta meal because of time and available ingredients. I wanted to make it more “upscale.” With the use of a bread machine, (which I love and highly recommend you get if you do not own one,) you can throw all of the ingredients together and let it do the work. As soon as the dough is done, you just have to complete a few simple steps and it’s in the oven creating amazing aromas and hearty appetites!

All Pressed, Poked and Ready to Rise!

Out of the Oven and Ready to Eat!

Ingredients for Bread:

  • 1 C warm water (about 80 degrees F)
  • 1/4 C olive oil
  • 2 tsp sugar
  • 1 1/2 tsp salt
  • 3 C bread flour
  • 1 tsp dry Italian seasoning
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 tsp instant dry yeast
Ingredients for Topping:
  • 3 tbsp olive oil
  • 1 1/2 tsp dried oregano
  • garlic powder
  • 1/3 C grated Parmesan cheese
  • 1/4 tsp salt

Directions:

  1. Place ingredients in bread pan according to directions of bread machine.
  2. Select Pizza Dough cycle.
  3. When dough is done, preheat oven to 400, then use oiled hands and press dough evenly into a greased 9×13 pan.
  4. Make indentations in the dough using your fingertips.
  5. Cover and let rise in a warm place for 20 minutes or until doubled in size.
  6. In a skillet, warm oil over low heat and stir in oregano and garlic. Remove from heat.
  7. Spoon the topping mixture evenly over the dough. Sprinkle with Parmesan cheese.
  8. Bake at 400 for 20 minutes or until bread starts to turn light golden brown.

Southwestern Pork Burritos

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I love my slow cooker! It is such a time saver, especially during the week when schedules get chaotic. Knowing that there is a meal waiting for us when we get home is a relief. No rushing to figure out what to make with the food that is in the cupboard! Along with saving time, using a slow cooker in this recipe allows for nice tender, juicy meat in your burrito. Add whatever condiments sound good to you, and you have a delicious pork burrito with little preparation!

Ingredients:
1 pork roast with fat trimmed (2-2 1/2 lbs)
1 can diced tomatoes with green chilies (any intensity)
3 tbsp tomato paste or ketchup
1 1/2 tbsp honey
3 small garlic cloves or 3 tsp garlic powder
1 tbsp chili powder
8 whole wheat or white tortilla shells
Condiments

Directions:
1. Place pork roast in slow cooker.
2. Pour diced tomatoes, paste/ketchup, and honey into a blender or food processor.
3. Add the garlic and chili powder and blend for 10-15 seconds. Be sure to scrape the sides to get everything evenly blended.
4. Pour the tomato mixture over the pork roast making sure to cover it completely.
5. Cook on low for 8-10 hours or high 3-5 hours.
6. Remove pork roast from slow cooker but leave the juices in the crock. Shred the roast and place the meat back into the cooker until ready to serve.

Condiment Suggestions:
lettuce
shredded cheese
corn
black beans
peppers
salsa
sour cream