Corn, Tomato & Avacado Salad

I will admit that I am obsessed with avocados right now.  Sadly, my family is not sharing my new obsession.  So I am trying out avocado dishes at lunch!  This is a delicious and filling lunch or would work as an excellent side dish at a barbecue.

Serves 4

4 Ears of Corn, cooked and cut from the cob
2 Avocados, pit removed and cut into chunks
1 Pint of Grape tomatoes, halved
1/2-3/4 Cup Feta Cheese Crumbles
1 Lime
Fresh Basil Leaves
Olive Oil

In a bowl combine the corn, avocado, tomatoes and Feta.  Cut the lime in half and squeeze the juice over the bowl.  Add some fresh basil leaves if desired.  Pour roughly 1/4 cup of olive oil over the salad and mix.  Season with salt and pepper to taste.  Enjoy!

Oven Roasted Potato "Fries"

I love these potatoes!  I roast some of the potatoes until they are extra crispy and those are mine!  I typically make a sauce to dunk them in which consists of light sour cream, horseradish, and dill.

4 or 5 Red Potatoes (about 1 potato per person), sliced into wedges
2 Tbsps Olive Oil
1 Tsp Dried Rosemary
McCormick Garlic Pepper Grinder

Spray a cooking sheet with non-stick cooking spray and spread the potatoes over the tray in a single layer.  Drizzle the olive oil over the potatoes.  Sprinkle with salt and pepper and rosemary.  Grind the garlic pepper seasoning over the fries in the amount of your choosing.  Shake the tray a little spread the seasoning around.

Place the potatoes in a preheated 425 degree oven for 25 to 35 minutes, depending on how crispy you want your potatoes.


To serve, try this delicious dipping sauce!  No ketchup here!

3/4 Cup Light Sour Cream
1 Tbsp Horseradish
1/2 Tsp Dill

Mix together and let chill for about 30 minutes prior to eating!  So good with the potatoes!

"Greek" Chicken

Well to be honest the kids were not tremendous fans of this dish, but my husband and I loved it.  It was inspired by a Rachael Ray recipe I read and decided it needed far less garlic and more cheese.  This can be prepped ahead of time and placed in the fridge until time to bake and eat.

Serves 6

5 or 6 Boneless, Skinless Chicken Breasts (about 2lbs)
Olive Oil
1 Small Onion, diced
1 Garlic Clove, minced
10 oz Package of Frozen Chopped Spinach, thawed
1/4 Cup Breadcrumbs
1/4 Cup Parmesan Cheese
3 Tbsps Butter, melted
3/4 Cup Panko
1 Tsp Oregano
Crumbled Feta Cheese

In a small saute pan pour about a tablespoon of olive oil over medium heat.  Add the onion and garlic and saute, stirring occasionally for about 5 minutes. 

Place spinach in a bowl and pour the onion mixture over top, mix together.  Add the breadcrumbs and Parmesan cheese and stir into the spinach mixture.

In a separate bowl, mix together the butter, panko and oregano.  The mixture should be crumbly.

Spray a large baking dish with Pam (or other non-stick cooking spray).  Depending on the sizes of the chicken breasts, if larger and thick they may need to be cut in half and then sliced open like book or if smaller then simply sliced open like a book and placed in the baking dish.  Stuff the spinach mixture into the chicken.  Use all the spinach mixture, it should be overflowing.  Top the spinach with some feta (amount of your choosing, we like a lot).  Close the chicken over, sprinkle with salt and pepper and top with the panko mixture.

Bake the chicken at 425 degrees for about 30 minutes.

Slightly Better Baked Beans

This isn't really a recipe.  It is more of a suggestion for add-ons to your favorite baked beans!  I always use Bush's Homestyle beans as my base.

1 Large Can of Baked Beans
1 Small Onion (red or yellow), diced
3 or 4 Slices Bacon, sliced into 1" pieces

Place the beans in an oven safe casserole dish and stir in the onions.  Top with the pieces of bacon and place in a preheated 400 degree oven for 30-45 minutes until heated through and bacon is crispy.

Simple Soup (for Babies)

I have a 10 month old who refuses to grow teeth and leave baby food behind.  I was desperate to move her to "people" food and threw this soup together one night.  And boy did it work!  She sucked this soup down so fast that I was amazed.  I promise that it is nearly impossible to choke on.  My daughter chokes on everything and ate this with no problem.  And if you don't have an infant this is perfect for the common cold too!

For an infant this makes about 5 servings and will last stored in the refridgerator for 5 days

4 Cups Low Sodium Chicken Broth
10 to 12 Baby Carrots, sliced fairy thin
1/4 to 1/3 Cup of Pastina

Pour the chicken broth into a sauce pan and heat on medium high heat.  Add the sliced carrots and bring to a gentle boil.  Once bubbling, add the pastina and cook, stirring occasionaly for 6 minutes.  Be prepared, the pastina will grow!  If the soup is too thick for you, add 1/2 cup of water.

Be sure to test the carrots and make sure they are soft.  If they need a few more minutes lower heat to medium low and cook an additional 5 minutes.

Flourless PB Cookies

I love peanut butter and have passed that love on to my kids.  These cookies are super simple to put together.  I throw some chocolate chips into the batter, but they are delicious without the chips too!

2 Cups Natural Peanut Butter (creamy is best)
1 Cup Sugar
1 Cup Brown Sugar
2 Eggs
2 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Vanilla
1 Cup Dark Chocolate Chips (optional)

In a mixer, beat together all the ingredients (except the chips) until well blended.  Stir in the chips.

Roll dough into 2 inch balls and place 2 inches apart on parchment lined cookie sheets.  Using a fork, press the cookies down to flatten them.

Bake the cookies in a 350 degree preheated oven for about 10 minutes until lightly golden on the bottoms.  Let cookies cool completely on cooling racks.  Enjoy!

Italian Beef Stew

I am not really a beef girl.  I never make steak or pot roast.  I only keep some chuck stew meat in the freezer for chili.  However, my husband loves beef so I decided to attempt a beef stew for him.  This one worked and even the kids liked it.  You can use different veggies but I would not recommend using the stove top.  I think the slow cooker is best for this stew to allow the beef to really get tender and delicious.

Makes 5 or 6 Servings

1-1 1/2lbs Beef Chuck, cubed
2 Tbsps Flour
2 Tbsps Balsamic Vinegar
6 oz Tomato Paste
4 or 5 Carrots, peeled and sliced into 1/2" pieces
1 Cup Pearl Onions (I used frozen onions)
8 oz Package of Mushrooms, sliced
Thyme (fresh or dried)
Rosemary (fresh or dried)
1/2 Cup Water

Place beef in the slow cooker and sprinkle with salt and pepper.  Mix flour, vinegar and tomato paste together and spoon over meat.  Add carrots, onions and mushrooms to the slow cooker.  Sprinkle thyme (about 1/4 tsp) and rosemary (about 1/2 tsp) over meat and veggies or add fresh sprigs to slow cooker.  If using fresh herbs be sure to remove the stems before serving the stew.  Finally add the water, cover and cook on high for 4 hours or low for 8 hours.