Wednesday, April 29, 2009


Amoretti Go check out her blog! She is hilarious, insightful, and she gives away the coolest stuff! She is also the maker of some totally adorable and unique dresses and skirts for little gals--and-- "The Skirty!" Go find out what that is and win one!

Recipe Swap Wednesday: Southwestern Sloppy Joes

This is a Weight Watchers recipe and comes along with my recommendation! You can find so many fantastic recipes there and it really helps you to learn how to cook and flavor your food with things other than fat.
1 Tbsp Canola Oil
1 medium onion, chopped
2 medium garlic cloves, chopped
1 small jalapeno pepper, seeded, chopped
1 tsp chili powder
1/2 tsp dried oregano
3/4 lbs lean ground turkey
7 oz can mexicorn, rinsed and drained
1 1/2 cups salsa
1 Tbsp dark brown sugar, packed

Heat the oil in a large skillet then cook the onion, garlic, and jalapeno until soft (about 4-5 minutes). Add chili powder and oregano and cook about another minute. Add the turkey and corn and cook until the mixture in nearly dry, about 4 minutes. Stir in the salsa and sugar and cook, stirring occasionally, until slightly thickened and the turkey is cooked through (4-5 minutes).
We eat this on Arnold's Sandwich Thins with a little bit of sour cream on them!

Enjoy :)

Wednesday, April 22, 2009

Recipe Swap Wednesday (we'll see how long this lasts)

I've had a lot of recipes I've wanted to share lately but haven' I figured if I set aside Wednesdays to post them, maybe I will be able to keep up with myself...but...we'll see ;) Also, I would love it if you would leave a comment or a link to your blog with your favorite recipes!

This is my 'tweak' from the Neely's Easy Lemon Pasta with Chicken. Any time my husband grills chicken breast, I get him to grill a few extra pieces and then I slice them up and toss them with this pasta:
1 lb dried penne
5-6 cloves of garlic, thinly sliced
1 red bell pepper, sliced
1/4 tsp red pepper flakes
3 Tbs Olive Oil
3 Tbs parsley, fresh, coarsely chopped
Salt and pepper
Juice of 2 lemons
1/2 cup grated Parmesan

Cook the Pasta, drain, set aside

Heat olive oil in a saute pan or dutch oven, add sliced garlic, red bell pepper, and red pepper flakes. Saute until fragrant and peppers begin to get a little soft. Add the cooked pasta and chicken to the saute pan or dutch oven and mix it all together. Pour mixture into a serving bowl (or you could leave it in your dutch oven). Pour on the lemon juice, salt and pepper to taste, and sprinkle the parsley on top (you could definitely use dried if you don't have fresh). Before serving top with Parmesan.
Serves 4-6