BLT Wrap

I can't really eat peanut butter sandwiches for lunch anymore, so I've been trying to take some interesting lunch sandwiches to school. This hit the mark on a hot day a couple weeks ago. I had to eat lunch at my desk, and was surprised at how clean and easy it was to prepare at my desk instead of in the cafeteria where I have a large table. 

Ingredients
3-4 slices of cooked bacon (I used center cut)
lettuce leaves, washed and dried
diced tomatoes
1-2 TBSP mayonnaise
1 healthy wrap

Place the mayo on the wrap, add tomatoes, lettuce and bacon (diced if you wish). Roll up and enjoy!

VERDICT: Worked well for my school lunch. We have less than 20 minutes to eat, and this meal took very little of that time to prepare. Cooking the bacon the night before was essential, but you could probably use the pre-cooked bacon as well.

Bacon-Chicken Crescent Ring

When we got back from vacation last week I found the Taste of Home Bacon Recipe Cards at the check-out line of Target, and could not pass it up. I have flagged many recipes from this issue, but this is the first one I made--mainly because I had all of the ingredients on hand.  I did half the recipe, and change a couple of things, so I'll print the original, and below it, what I did.

Ingredients--ORIGINAL
2 tubes (8 ounces each) refrigerated crescent rolls
1 can (10 oz) chunk white chicken, drained and flaked
1 1/2 cups shredded Swiss cheese
3/4 cup mayonnaise
1/2 cup finely chopped  red pepper
1/4 cup finely chopped onion
6 bacon strips, cooked and crumbled
2 TBSP Dijon mustard
1 TBSP Italian salad dressing mix

Ingredients--MY VERSION
1 tube refrigerated crescent rolls
5-6 oz cooked, diced chicken (about 1-1 1/2 cups)
3/4 cup Colby-Jack cheese
3 oz mayonnaise (maybe a little more to make it moist, I didn't really measure this accurately)
1/4 cup finely chopped red pepper
2 TBSP cup finely chopped onion
3 bacon strips, cooked and crumbled
1 TBSP Dijon mustard (I actually used German mustard--and might cut it down to 1/2 TBSP)
1/2 TBSP Italian salad dressing mix

Unroll crescent dough and separate. Grease a pizza pan (I did not do this, because I used my pizza stone), and place the wide ends of rolls a couple of inches from the side of the pan, letting the small end hang over the pan. Repeat with other rolls, overlapping at the wide ends (when you're done the dough will look like a sun). Gently press overlapping sides together.

In a bowl mix together the remaining ingredients. Spoon over wide ends of dough. Fold points of triangles over filling and tuck under wide ends (filling will be visible). Bake at 375 degrees for 20-25 minutes or until golden brown.

VERDICT: We really enjoyed the flavor of this dish, even though the German mustard I used was a little strong. I will definitely make this again, though, because it was very easy and it didn't take a lot of work. During the school year I often bake chicken and bacon on the weekends and freeze them in small batches. I just have to defrost the packages and they're ready to go! Thus, I could see myself making this dish often.

Sweet Ham

I modified this recipe just a little from Heidi at Tried-and-True Cooking with Heidi, because, for one, I don't have an outside grill to grill the ham on. Even though I baked this in the oven, it came out succulent. I had forgotten how moist ham can be! 


Ingredients
1-1 1/2 lb ham steak
1 large can pineapple rings, reserve 1/4 c of the juice
2 TBSP brown sugar
1-2 TBSP soy sauce (I used reduced-sodium)

Spray a pan with non-stick spray, then add the ham steak. Arrange pineapple rings on top of the ham. Mix the reserved pineapple juice, sugar and soy sauce together and pour over the steak. Marinate for at least 1/2 an hour--you could do this in the morning, also. Take out of the refrigerator at least 20 minutes before baking. Bake at 350 degrees for 40-45 minutes, or until hot.

VERDICT: We really liked the flavor this dish had. It was sweet, yet salty. Plus, the pineapple acquired some of the ham flavor, which gave it an almost smokey taste. Definitely a winner--because it's easy and tasty. Plus, I could see this being made in a slow cooker.

Spaghetti and Meatballs

We decided on having spaghetti and meatballs for our Valentines dinner about a week ago, and I have to admit that I had NO IDEA what I was getting myself into. I have never made authentic spaghetti and meatballs (or as close to authentic as this Midwest girl can get), so I was excited to find a recipe that I thought I would like. I settled on Ina Garten's recipe, staying fairly faithful to the recipe with the exception of swapping an extra half pound of ground pork for the veal. I know how veal is produced and I cannot eat it--I'm sorry, but it's just my opinion. So, here is Ina Garten's "Real Meatballs & Spaghetti" from Barefoot Contessa: Family Style.

Ingredients--Meatballs
1/2 pound ground veal (I substituted 1/2 pound ground pork for this, using an entire pound of pork for the recipe)
1/2 pound ground pork
1 pound ground beef (I used lean beef)
1 cup fresh white bread crumbs (about 3-4 slices, cut the crusts off)
1/4 cup seasoned dry bread crumbs (I used Italian seasoned bread crumbs)
2 TBSP chopped flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 tsp kosher salt (I used only 1)
1/2 tsp ground pepper
1/4 tsp nutmeg
1 extra-large egg (I used a large egg), beaten
 
Ingredients--Sauce
1 TBSP olive oil
1 cup chopped yellow onion (I used 1 large one)
1 1/2 tsp minced garlic (I used 2 small cloves)
1/2 cup red wine (I used Middle Sister--love that wine!)
1 28-ounce can crushed tomatoes
1 1/2 tsp kosher salt (I omitted this)
1/2 tsp fresh ground pepper

Instructions:
Place all meatball ingredients in a large bowl, gently mix together. Add 3/4 cup warm water to the bowl, mixing lightly. Form the meat mixture into meatballs--I got 20. Meanwhile, pour equal amounts of olive oil and vegetable oil into a frying pan and heat up. When hot, add meatballs in batches, frying on all sides. Remove and drain on paper towels. Discard the oil, but do not scrape out pan.

Add olive oil to the same pan. Saute the onions until tender and translucent. Add garlic and cook for one more minute, then add wine and cook on high heat, scraping up all the brown bits in the pan. Cook for about 3 minutes, then stir in the tomatoes, parsley, salt and pepper.

Return the meatballs to the sauce, cover and simmer on the lowest head for 25-30 minutes, until the meatballs are cooked through. I didn't have a lid to do this with, though, so I put it in in a 13x11 inch pan and baked it in the oven.

Serve over hot spaghetti and cover with fresh Parmesan cheese.

VERDICT: I liked the flavor of this, but would have preferred less garlic. Overall, a winner in my book.

Christmas Dinner, Appetizer Style: Stuffed Mushrooms, Candy Bacon, Pineapple Bacon and Chicken Wings

So, when you have 4-5 foot snow drifts to dig out from (and, THANK YOU to the kind neighbor who helped us dig out when a private plow pushed a 6 foot snow bank into our driveway!!), and you're spending the day playing on the Wii Fit, you want something to munch on! Rather than making a big Christmas Dinner for two, I decided to make appetizers for dinner. In the interest of full disclosure, I accidentally bought chicken wings with the sauce already on them, so all I did was heat them up. But, I did make the sauce for them!

Stuffed Mushrooms
Ingredients
1 lb of stuffing mushrooms, washed and stems removed
8 oz fat free cream cheese
3 TBSP dry Hidden Valley Ranch powder
2 oz reduced fat cheese, colby-jack or mild cheddar
OPTIONAL: Sometimes I cut up the stems and add them, and sometimes I add crumbled bacon

Place mushrooms in a baking pan, removed stem side up. Meanwhile, mix the cream cheese and ranch powder (and optional items if you wish). With two spoons, stuff the cheese mixture (about 2 TSP or so--depending on the size of the mushroom) into the centers of the mushroom. When complete, shred the reduced fat cheese and sprinkle over the top of the stuffed mushrooms. Bake at 400 degrees for about 25-30 minutes. Remove from pan immediately, and place on paper towels until ready to serve.

Candy Bacon
Ingredients
Center-cut bacon, cut into 1/2 width
brown sugar

Dredge the bacon in brown sugar, coating both sides well. Place on a baking sheet line with foil, preferably using a metal baking rack so the grease drains. Bake at 400 degrees for 20-25 minutes, checking every few minutes to make sure they don't burn.

Pineapple Bacon
Ingredients
Center-cut bacon, cut into 1/2 width
brown sugar
pineapple chunks
toothpicks, optional

Dredge the bacon in brown sugar, coating both sides well. Take a pineapple chunk, and wrap the brown sugar bacon around the chunk. You may place a toothpick in the center to secure the bacon around the pineapple, but I don't usually do this. Place seam side down on metal grate, or foil lined baking pan. Bake at 400 degrees for 25-30 minutes, watching to make sure they do not burn.

Chicken Wings
Ingredients
1/2 package of chicken wings, additional hot sauce if desired
1/4 cup Hellman's light mayo
1/4 cup light sour cream
1-2 ounces, shredded Parmesan cheese
Dry Ranch powder, optional

Cook wings until done, and add additional hot sauce if desired. For the dip, mix the mayo, sour cream, cheese and Ranch powder. Let flavors blend for 20 minutes before serving.


VERDICT: We had a fun lunch, and enough for leftovers!! Even though it sucks to be snowed in, we're making the best of it.

Quick Slow Cooker Ham and Taters

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Originally uploaded by IowaSunshine

I am usually not a proponent of meals that come from a box, but I was in a hurry today. So, I threw together what I had on hand, and we thought it made a good meal.

Ingredients
1 box of au gratin potatoes
2 diced tomatoes, take the peel off
5 servings of ham (I used leftover lunch meat)
4 cups water
2 oz 2% cheese, shredded
1/2 c. crushed cornflakes

Place boxed potatoes and the cheese mix that comes with it in a greased slow cooker. Add ham, tomatoes and water, then stir. Sprinkle cheese over that layer and lastly add cornflakes. Add pepper to taste.

Cook on high for 3-4 hours, or low for 4-6.

Makes 5 servings.

Verdict: This was a good meal, even if it came from a box!

Tomato Foccacia Club

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Originally uploaded by IowaSunshine

I found some small rounds of tomato foccacia at Target and thought it would be great for supper tonight. And, it was!

For one sandwich:
Small round of foccacia, sliced
1 serving ham
1 serving turkey
2 slices 2% Colby-jack cheese
Honey Dijon mustard

Spread mustard on bottom piece and top piece of bread. Place 1 slice of cheese on the top, then add ham, another slice of cheese and finish with the turkey.


Verdict: It was a nice change from the usual cold-cut sandwich I usually serve. And, I realize that this is a recipe that everyone knows, but I just wanted to share that I was happy to find the small foccacia breads!

Ham and Pickle Wrap

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Originally uploaded by IowaSunshine

In my quest to eat soft food items until my dentist appointment on Wednesday morning, I made one of my favorite recipes. This was one of those wraps that I created using the inspiration of my favorite appetizer: pickle pinwheels.

1 flour tortilla--the small ones that are Heart Healthy
1 large round pickle, or 2-4 pickle spears
1 serving of deli sliced ham (the stuff I have is 6 slices for 50 calories)
1 oz. fat free cream cheese

Lay the tortilla flat and spread about 1/3 of the cream cheese across it. Then, place the ham over the tortilla. Spread the rest of the cream cheese over the ham. On one side of the tortilla place the pickle(s) and tightly wrap up.


I absolutely love this when I need a fast lunch or snack. If you're doing Weight Watchers this comes in as 4 points, so it definitely doesn't ruin your diet. I paired it with a serving of baked Doritos, so this was a wonderful 6-point lunch. Too bad I'm not doing weight watchers right now, though.

Pork and Taters

Please forgive me for the hiatus--I was quite busy! I'll try and update when I can.

I just made this for a dinner party at my place in Vermillion for my friends! You can easily substitute the meat (such as adding ham instead of pork chops) and creamed soups!

sliced raw potatoes (probably about 6-8, or just enough to fill up an 11x13 pan 2/3 full)
celery --about 2 stalks, chopped
1/2 chopped onion

Cut into bite-sized wedges. Mix and put in a greased 11x13 inch pan.


In a separate bowl mix:

1 can cream of celery soup
milk (about 1/2-3/4 of a cup)
cheese (about 4-6 oz)--Velveeta Light works best!

Pour over top of food in pan and mix well.

Put pork chops on top (don't forget to season with salt and pepper) and bake in a 350 degree oven for an hour or until all food is done. Can also make in crockpot. Just mix meat and potatoes (cut the meat into chunks) then pour liquid over.

I absolutely love this recipe. My mom used to make this after church on Saturday nights.

Tangy Pork Chops

Just a hint, if you're going to be late and the food is ready to go now, take the food out and put in an oven, because it will become tough if over cooked.

1 jar orange marmalade
1/4 c orange juice (and sometimes I add orange sections)
3 TBSP dijon style mustard (I use Denison mustard)

Mix well and set aside.

1/4 c. flour
4 pork loin chops (about 2 lbs)
2 tsp. olive or vegetable oil (I use EVOO)

Dredge pork chops in flour. Heat the oil over medium-high heat and brown pork chops (3-4 min on each side). Reduce heat to low, add marmalade mixtrue then cover and let simmer for 5 minutes. Uncover and let simmer for 5 minutes or until sauce thickens and no pink remains in chops.