Category Archives: Yummy Eats

Turkey Leftovers

As Thanksgiving weekend comes to an end I’m sure everyone is wondering what the heck to do with all the turkey leftovers! Waste not, Want not…Isn’t that the saying? I made a couple uses for my leftover turkey by making a turkey cheesy breakfast bake and a turkey pot pie which are both Mmmmmmm Mmmmmm Good! I hate wasting anything (especially food) so try and be creative with the leftovers so you can use up everything and keep the company happy. I hope everyone is fat and happy and enjoyed their holiday! Posting these two recipes now @ http://www.prettybitchescancooktoo.com. 🙂


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Thanksgiving Dishes

My post is coming later then I would of liked but it’s better late then never! I would of liked to have shared my recipes with you Pre-Thanksgiving but my timing wouldn’t allow 🙂 I’m hoping everyone is ENJOYING their Holiday and Family! Thanksgiving is really that one time of the year that the word “Diet” doesn’t belong in our vocabulary and its all about Food, Fun, Friends, & Family! I’ve posted my dishes at (www.prettybitchescancooktoo.com) if your interested in taking a peek and I hope to do some Post-Thanksgiving recipes with the left overs. Happy Thanksgiving! XO


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Chicken Marsala

Chicken Marsala doesn’t have to be a dish you only order at your favorite Italian restaurant. This recipe is super easy and it has all the flavors! You can be a praised chef in your own kitchen with this recipe…
Ingredients
1 Package of Chicken Cutlets
8 oz white mushrooms
1/2 Cup of Flour
1/3 Cup of Olive Oil
1 Clove of Garlic
1 tsp of tomato paste
2 oz of Pancetta (cut in thin pieces)
1 1/2 Cups of Marsala Wine
2 tsp of fresh squeezed lemon juice
2 tbs of Unsalted Butter
2 tbs Chopped Fresh Parsley (optional)
Salt & pepper chicken. Place flour in a dish and dredge each cutlet in flour. Place in a heated skillet over medium-high heat with the 1/3 olive oil and cook until golden brown on each side until no longer pink. Transfer cutlets onto a plate and set aside. Now cook pancetta in the same skillet until crisp, then place on a plate. Add mushrooms to the same skillet stirring occasionally until browned. Stir in garlic, tomato paste, and crisp pancetta cooking for another 3 minutes. Stir in Marsala bringing to a simmer, stirring until sauce thickens for about 5 to 10 minutes. Pull skillet from the heat and stir in butter and lemon juice. Add parsley and pour sauce over chicken. Wa-La…Chicken Marsala!


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Wonton Taco Cups

Taco lovers unite…Happy Taco Tuesday Everyone! 🙂 I made wonton taco cups which are great if your having a Taco Tuesday party at home. Almost bite size, makes them perfect for picking up and eating, no silverware needed. No fuss, No mess! You can get as creative as you like with yours. I made beef ones with 97% lean beef 4% fat. Saute your beef in a pan, drain any unwanted grease. Add 2/4 cup of water, 2 tbsp of ortega spice mix, diced onion, jalapeno, green chilies, and a few spoonful’s of black beans. Spray muffin pan with pam, place a small wonton wrapper in each muffin cup, add a spoonful of beef mixture, sprinkle with cheese. Place in a 350 degree oven and bake for 10-12 minutes. I topped mine with a diced tomato and green chili fresh salsa. COMER!



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Hamburger Soup

Sometimes you just feel like a bowl of soup! Especially, when its chilly out. So, I made an easy hearty hamburger soup and allowed it to cook on low for 8 hours in my crock pot and it was mmmmmmm mmmmmmm good! The simple things in life are sometimes more pleasing then the extravagant. At least that’s how I felt while eating my bowl of soup. Nothing fancy here with this recipe but yummy veggies, extra lean beaf, and whole wheat elbow macaroni. 🙂
Ingredients
1 1/2 of Extra Lean Beef (97% lean and 4% fat is what I used)
1 Can of Diced Garlic Tomatoes (undrained)
1 Cup of Diced Potatoes
4 Stalks of Celery
1 Jalapeno Diced
1 Chopped Onion (I used sweet onion)
1 Can of Corn (drained)
1 Can of Green Beans (drained)
1 squash sliced
1/2 Cup of Shredded Carrots
1/2 Cup of Diced Mushrooms
1/4 Tsp of Pepper
1 Tsp of Garlic Powder
1 Tsp of Onion Powder
1 Tsp of Dried Basil
1 Tsp of Paprika
Beef Bouillon Cubes
Low Sodium Chicken Stock
1 Pack of Lipton Onion Soup
Whole Wheat Elbow Macaroni
Brown your beef. In crock pot add 2 cups of water and 3 cups of chicken stock. Add packet of lipton onion soup and 4 beef bouillon cubes. Pour in tomatoes, green beans, and corn. Add the remaining veggies and spices (you can add more spice to liking). Allow to cook for the next 6 to 8 hours or you can cook on high for half the time. The last hour add your macaroni noodles and ENJOY!


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Pumpkin Seeds

What’s the saying? Waste not, Want not? At least that’s what I’ve always been told. So, I tried to make sure I used other parts of the pumpkin after my pumpkin carving night by saving and rinsing the seeds, to roast in the oven. I wish I would of been a little quicker with saving more of the insides to use, for a pumpkin facial! Apparently all cylinders weren’t clicking at the time and I threw the rest of the pumpkin away but you could save yours and give yourself a nice pumpkin facial! The spa’s offer them for an elevated price so why not create your own in the luxury of your own home! 🙂 I rinsed my pumpkin seeds thoroughly with hot water and allowed them to semi-dry in the colander (I hear they roast better if you allow to dry for 24 hours). I placed them on a baking sheet lined with parchment paper, sprayed with butter flavored pam, sprinkled with salt and popped in a 350 degree pre-heated oven for 30-45 minutes, until brown.
Note: I stirred them every 5 to 10 minutes and continued to spray pam and add salt to taste.



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Chicken Stuffed Shells

I’m pretty sure everyone loves Italian food and craves pasta dishes. It definitely makes good comfort food on a cold day. So, I decided to make Chicken Stuffed Shells by stuffing the shells with ground chicken instead of a beef which makes it a little healthier for you. Everyone is allowed to indulge on occasion! 🙂
Ingredients
Olive Oil
Onion
Parsley
Mushrooms
Parmesan (block only to achieve nutty flavor)
Mozzarella
1 Clove of Garlic
1 Package of Frozen Spinach
1 Egg
Cream Cheese
Italian Bread Crumbs
Boil shells until al dente. In food processor mix 2 tbsp of olive oil, 1/4 of an onion, handful of parsley, handful of mushrooms, 1/4 cup of parmesan, 1/4 tsp of salt & pepper and grind up really well. In a large bowl put cooked ground chicken, 1 egg, whole package of spinach thawed and drained of all liquid, 1/3 cup of bread crumbs, mixture from food processor, and salt & pepper to taste. Don’t over salt & pepper b/c you will add marinara. Stuff the shells with ground chicken mixture and place in a 9 x 13 baking dish, drizzle with marinara and sprinkle with mozzarella. Cover with foil and place in 350 degrees oven for 20 to 25 minutes.



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Chicken Pesto Pizza

I think everyone loves pizza! I mean, it’s pretty safe to say that pizza is a popular food world wide. Sometimes, it’s fun to get creative and make your own pizza at home. So, I decided to make a chicken pesto pizza and yes, I cheated and took some shortcuts instead of doing it all from scratch but what matters is the end result! DELICIOUSSSSSS-NESS! I made my own pesto by mixing the following in the food processor…
Olive Oil
Baby Spinach
Parmesan (block parmesan for the nutty flavor)
1 clove of garlic
Pine nuts
Salt & Pepper
Blend really well. Saute chicken tenderloins in pan with a little olive oil and salt & pepper to taste. Saute shallots in same pan you used for chicken (they have a sweet flavor). I cheated and bought the pizza dough (instead of making from scratch)and you can buy your dough of choice. I purchased the artisan pizza crust by pillsbury. Open and spread out either on a baking sheet or pizza stone. Follow cooking instructions on the container for crispier crust and softer crust. I pre-cooked my dough for 12 minutes. Then I added a thin layer of sauce. Add the pesto. Add the chicken, mushrooms, thin sliced baby tomatoes, shallots and finely diced roasted red peppers. Sprinkle with mozzarella and pop back in the oven to cook. Once cheese is melted and cooked through, pull out oven and MANGIARE (EAT)!




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Chicken, Zucchini & Rice Skillet

A few fresh ingredients on the stove top, plus rice and you have yourself a tasty skillet.
Ingredients
Canola Oil
Rotisserie Chicken (I used half shredded)
Zucchini
Bell pepper
Mushrooms
1 can (15oz) Garbanzo Beans (drained & rinsed)
1 can (14.5oz) Fire roasted tomatoes w/ garlic, undrained
3/4 cup of water
1 cup of instant rice
1/2 cup cheddar cheese
Heat oil in large skillet over medium heat. Add zucchini, bell pepper, and mushrooms cook for 5 minutes stirring occasionally. Add beans, undrained tomatoes, and water, Increase heat and bring to a boil. Add rice, stir well. Cover, remove from heat and let stand 7 minutes until liquid is absorbed and sprinkle with cheese. Easy Breezy Meal!



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Homemade Peanut Butter

I recently learned how to make my own peanut butter and didn’t realize how easy it would be. I guess I thought it required a big industrial plant, machines and lots of work involved but its SIMPLE!
Ingredients
2 cups of unsalted peanuts
1 tsp brown sugar
1 tsp vanilla extract
2 tbsp honey
Take peanuts and put in food processor. Blend for several minutes until smooth. Once blended creamy add the remaining ingredients and blend a few more minutes until you reach your desired consistency. Yea, I know its just that EASY! After, making my own peanut butter I made a grilled PBJ with my favorite preserves by Clearbrook Farms (california peach preserves)…Deeeeeeee-licious! You can never go wrong with a PBJ 🙂



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