Squash Casserole

Squash Casserole

by Brittany Ray

Prep Time: 20 minutes

Cook Time: 30 - 45 minutes

Keywords: bake side squash

Ingredients (serves 8 - 10)

• 2 1/2 lbs. squash
• 1 large sweet onion
• olive oil (enough to saute squash and onion)
• 3/4 cup fat free sour cream
• 4 oz. fat free cream cheese
• 2 cups sharp cheddar cheese
• 1/2 sleeve butter crackers
• 8 tbs. butter
• salt & pepper to taste

Instructions

Preheat oven to 350 degrees.

Slice squash and onions up. I like mine thin and bite sized.

In a large skillet, heat olive oil. Saute squash and onion until soft not browned.

In a large bowl, mix cooked squash, onions, sour cream, cream cheese and cheddar cheese.

Pour into a casserole dish.

Crumble up crackers and sprinkle over squash mixture.

Melt butter and drizzle over crackers.

Bake uncovered for 30 minutes or until brown and bubbling.

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Granny’s Coleslaw

Granny's Coleslaw

by Brittany Ray

Prep Time: 10 minutes

Keywords: refrigerate side cabbage

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Ingredients (serves 8-10)

• 16 oz coleslaw
• 1/2 large sweet onion
• 3/4 cup light mayo
• salt & pepper to taste

Instructions

Using a food processor, chop up the cabbage mix.

Place chopped cabbage in a bowl.

Using a food processor, chop the onion. Make sure not to process into mush!

Put onion into the bowl with the cabbage.

Stir in the mayo. Mix well.

Add salt and pepper to taste.

Refridgerate until ready to serve.

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What food(s) did your grandmother or other family member make when you were a child that you still love to make today?

Party Potatoes

So this post is a little late but I couldn’t not share this recipe with you. For Thanksgiving at my Aunt’s I took the previous posted Carrot Cake cupcakes and Iowa Girls Eats’ Party Potatoes. I saw this recipe on her site and immediately knew I would be making it soon. I followed the recipe except I used reduced fat products where I could (reduced fat cheese, etc.). No need to change a good recipe so click here if you would like to make it!



Mmmm mouth is watering just looking at the pictures!

Tonight I did something I never thought I would do… Ordered business cards for the blog. I got my first package of cookies from The Great Food Bloggers Cookie Swap today and she included the cutest business card! I am not sure if we are supposed to share about the cookies we received or if it even matters but I will wait. I am such a rule follower that I even get on my own nerves sometimes. Oh well back to the cards. They are from us.moo.com. They have very reasonable prices and are extremely customizable. I ordered the MiniCards and uploaded my own pictures. I can’t wait to get them! Not sure who I will give them too but hey, I will be prepared even if I do I have to wait till next year’s cookie swap to give one away.

Teriyaki Chicken and Ranch Potatoes

My point and shoot camera has quit on me… I have been looking at a couple of DSLR cameras a lot lately. I think I have figured out the one I want. If anyone has any suggestions on this type of camera please share! This will be my first DSLR so I need something user friendly. I have been using my iPhone camera for a few weeks now…

This morning Trey and I went to Walmart again as if I didn’t get everything I needed last night. We bought stuff to cook for dinner. He bought steak and I bought chicken.



Ranch Potatoes
Adapted from Leigh (my friend and new neighbor)

Makes enough for 4

Ingredients:

• 1 1/2lbs baby red potatoes
• salt
• 4tbs fat free sour cream or Greek yogurt
• 2tbs light mayo
• 8oz ranch dry seasoning (1/2 a packet)
• parsley

Instructions:

1. Dice potatoes and put in a pot. Sprinkle in some salt. Cover potatoes with water and boil till potatoes are soft and east to cut.
2. Preheat oven to 350 degrees.
3. Drain potatoes and put in a casserole or baking dish.
4. Add sour cream, mayo, ranch seasoning to potatoes and lightly stir until mixed well. 
5. Cover dish with foil.
6. Bake for 15-20 minutes.
7. Sprinkle parsley for a little color.

Teriyaki Chicken with Onions

Makes enough for 4

Ingredients:

• 1 bottle of Kikkoman Teriyaki Baste and Glaze
• 12 chicken tenderloins
• 1 sweet yellow onion
• 1/4 cup light brown sugar

Instructions:

1. Place all ingredients in a bowl and mix well.
2. Make sure grill is hot and put chicken in. I am not certain on the cooking time I just cooked until the inside of the chicken was cooked thoroughly.
3. After chicken is cooked place onions on grill and brown.

For other sides I cooked a can of low sodium green beans and made cheese crescent rolls (the easy way). I took a roll of reduced fat crescent roll dough and added colby jack cheese in the middle.



Now its time for the Bama game! I hope everyone's team wins or won today unless you are a Gator fan!

Roasted Chicken and Balsamic Bell Peppers served with Mascarpone Mashed Potatoes

 


Roasted Chicken and Balsamic Bell Peppers served with Mascarpone Mashed Potatoes
Adapted from Cooking Light

Makes enough for 4

Roasted Chicken and Balsamic Bell Peppers

Ingredients:

• 3/4 teaspoon salt, divided  
• 1/2 teaspoon black pepper, divided
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 4 skinless, boneless chicken breasts
• 2 tablespoons extra virgin olive oil, divided
• Cooking spray
• 2 cups thinly sliced red bell pepper
• 1 cup thinly sliced yellow bell pepper
• 1/2 cup  chopped green onion
• 1 1/2 teaspoons chopped fresh rosemary
• 1 cup fat-free, low sodium chicken broth
• 1 tablespoon fat free balsamic dressing

Instructions:

1. Preheat oven to 450°
2. In a small bowl, mix 1/2 tsp salt, 1/4 tsp black pepper, garlic powder and oregano.
3. Brush chicken with 1 1/2 tsp oil and sprinkle spice mixture over chicken.
4. Add 1 1/2 tsp oil to a large skillet. Add chicken and cook 3 minutes or until browned.
5. Turn chicken over and cook for 1 minute.
6. Place chicken in a baking dish coated with cooking spray. Bake at 450° for 10 minutes or until cooked thoroughly. 
7. Heat remaining olive oil in a large skillet over medium-high heat.
8. Add bell peppers, green onions and rosemary. Sauté for 3 minutes.
9. Stir in broth, scrape pan to loosen browned parts on the skillet. Reduce heat and simmer for 5 minutes.
10. Increase heat to medium-high. Stir in balsamic dressing, 1/4 tsp salt and 1/4 tsp pepper. Cook 3 minutes, stirring frequently.
11. Serve bell peppers over chicken.

Mascarpone Mashed Potatoes

Ingredients:

• 1 1/2 lbs potatoes, diced
• 1/3 cup skim milk
• 3 tbs mascarpone cheese
• salt to taste
• parlsey

Instructions:

1. Put potatoes in a large boiler and cover with water. Bring to boil, reduce heat and simmer for 15 minutes or until soft. Drain water off and return to boiler.
2. Add milk, cheese and salt.
3. Mash to desired consistency.
4. Optional: sprinkle with parlsey

2 Day Recap

Yesterday was very busy. I worked 8-4 then spent a few hours at the hospital visiting a dear friend. Good news he is doing much better!

For breakfast I had this:



A Kashi blueberry waffle with PB& Co White Chocolate Wonderful

Today I woke up at 6 a.m. and was wide awake so I decided to head straight to the gym.



So yeah this is me right out bed….

I was the only person at the gym for about half of my workout. I loved having my own personal gym for a little bit. This is what I did:

• Treadmill 20 mins fastest pace 4.5 for 8 mins then switch back and forth between 4.5 and 3.5 (1.2 miles 132 calories)
  
• Shoulder Press 20lbs 10 reps 2 sets
  
• Chest Press 25lbs 10 reps 2 sets
  
• Rear Delt 40lbs 10 reps 2 sets
  
• Pec Fly 40lbs 10 reps 2 sets
  
• Abdominal machine 40lbs 10 reps 1 set; 50lbs 10 reps 1 set
  
• Rotary Torso 40lbs 10 reps 2 sets
  
• 20 lunges with 6lb free weights; 20 lunges with 7lb free weights

After the gym I came home and made whole wheat pancakes and Morning Stars sausage.



I did not like the sausage at all. I like Morning Stars’ other products that I have tried but not this one. The pancakes turned out better than expected and the last two I cooked turned out the best to bad I couldn’t wait till I was done cooking before digging in. The leftovers went in the fridge for tomorrow.

Whole Wheat Pancakes
Ingredients:

• 1 cup whole wheat flour
  
• 1 tsp baking powder
  
• 1/2 tsp salt
  
• 1 egg
  
• 1 cup organic skim milk
  
• 1 tbs oil

Instructions:
Mix all ingredients together. Make sure to get all the lumps out and blended together. Spray skillet with a non-stick spray. Pour batter into pan. Cook one side till bubbles begin to form in batter then flip. Enjoy!

After breakfast I headed to the Farmers’ Market downtown. This was my first ever Farmers’ Market to go to. I absolutely loved it!




These are all the goodies I bought! I went to Target to buy the rest of the groceries I needed. I had to dig into the blueberries so I made a yogurt parfait with blueberries, strawberries, granola and vanilla yogurt.



For dinner I cooked crab cakes and roasted potatoes.

Tartar Sauce
Ingredients:

• 1/2 cup light Mayo
• 3 tsp sweet relish
• 1 1/4 tsp minced onion
• 1 tsp lemon juice
• dash salt

Instructions:
Mix all ingredients together in a small bowl. Place in refrigerator and let sit for about an hour or until the rest of your food is done.



Crab Cakes
Ingredients:

• 6 oz (4 oz dry) can of crab meat, drained
• 1/4 c greek yogurt
• 1/4 c chopped onion
• 1/2 small green bell pepper
• 1/4 tsp lemon juice
• dash cayenne pepper
• 1/4 tsp garlic, minced
• 1/2 egg, beaten
• 1/2 cup Panko bread crumbs
• seasoning salt
• salt
• pepper

Instructions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Mix crab meat, greek yogurt, onion, bell pepper, lemon juice, cayenne pepper, garlic, and egg.
3. Fold in bread crumbs. Do not stir.
4. Sprinkle with seasonings to taste.
5. Spray baking sheet with non-stick cooking spray.
6. Make patties with the mixture and place on sheet.
7. Cook for 15 minutes.
8. Flip over and cook for another 10-12 minutes, until golden brown.

Roasted Potatoes
Ingredients:

• 7 medium size red potatoes
• sweet yellow onion, chopped
• green bell pepper, chopped
• red bell pepper, chopped
• garlic powder
• fresh parsley
• salt
• pepper
• extra virgin olive oil
• light margarine

Instructions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Place potatoes, onion, peppers, garlic powder, parsley, salt and pepper into a baking dish.
3. Drizzle EVOO over vegetables and add a little margarine.
4. Cover with foil and bake for 15 minutes.
5. I changed the setting on the oven to broil at 500 degrees and cooked for 25 minutes with the foil still covering the dish.
6. Take foil off and broil for 10-15 minutes until the potatoes are browned and soft.

 


I watched 12 Rounds while eating dinner and talked to Trey. The movie was really good. I wish I didn’t live 3.5 hours away from my love.

Well its off to catch up on blog reading and watch a little tv before bed.