At Home Workout

Here is another easy at home workout that uses basic moves. I did use 4 pound dumbbells with each exercise and of course don’t forget to warm up and stretch when you are all finished!

 

Read Full Post »

Chicken Diablo

This dish is SPICY! Super, super spicy! Chris LOVED it. But pregnancy and heartburn aren’t friends and anything spicy seems to cause heartburn these days for me, so while this dish was flavorful and good, don’t get me wrong! I wouldn’t make it while pregnant if you are having trouble with heartburn!

With that being said, don’t let it steer you away from making it, because it is good, really good. I enjoyed it.  I just didn’t enjoy about 15 minutes after eating it.

Ingredients:

1/2 cup of Franks hot sauce

1 cup of sour cream

1/2 cup of ketchup

1/2 teaspoon of paprika

1 teaspoon of ground cumin

2 chicken breast

1 tablespoon of olive oil

3 cloves of garlic, minced

1/2 cup of scallions

1 cup of cooked rice

Directions:

1. In a bowl combine, hot sauce, sour cream, and ketchup. Whisk together, add paprika and cumin, whisk till mixed.
2. Pour half the mixture over the chicken breast in a shallow dish. Cover and reserve the rest. Allow to marinate for at least 30 minutes.
3. Heat the oil in a skillet over medium high heat. Add the garlic and cook for about 30 seconds. Add the chicken and cooked till no longer pink in the center about 10-15 minutes. Heat the remaining marinade in a small saucepan until it’s simmering.
4. Serve chicken over rice with sauce spooned over top.

Enjoy!

Adapted from Sweet Beginnings 

Read Full Post »

BBQ Chicken Pasta

I knew it wouldn’t take me long for me to tell Chris what I was making for dinner and for him to get excited, just because I said the word “BBQ.” He’s a man and anything BBQ he’s down for. I probably could make BBQ pancakes and he’d be ok with that(well, I guess I shouldn’t go THAT far!) But I should try it sometime just to see his reaction.

This was a great dish. Kiley loved it also. It’s all made in one skillet which is even nicer. I could see this on a menu at a BBQ restaurant. It’s full of flavor and is even just as good the next day as leftovers.

Ingredients:

1 tablespoon of EVOO

1 onion, diced

3 cups of water

2 cups low sodium chicken broth

12 ounce pasta(your choice)

1/2 cup BBQ sauce, you could add more depending on if you want more flavor

1/2 cup greek plain yogurt

1/3 cup shredded mozzarella cheese

1/3 cup shredded sharp cheddar cheese

2 boneless chicken breast cut into chunks

Directions:

1. In a large skillet, heat EVOO over medium heat. Add the onion and chicken and cook until chicken is browned and cooked through, about 5-7 minutes. Remove the chicken and onions and place on a separate plate. Keep warm.
2. In the same skillet, add the water, chicken broth, pasta and salt. Bring to a boil and simmer for about 15 minutes until pasta is tender. The sauce should be thick.  Stir in BBQ sauce and greek yogurt. Once incorporated, add the chicken and onion mixture. Add both the shredded cheese. Stir to combine. Then serve!

Enjoy!

 

Adapated from Prevention RD.

Read Full Post »

Pumpkin Chocolate Swirl Cheesecake

This post is way late, like almost 2 months late! I made this cheesecake for Thanksgiving this year! It was quite yummy!

Ingredients:

For the crust:

1 box of chocolate wafers crushed

2 tablespoons of sugar

6 tablespoons of butter, melted

For the filling:

1 1/2 pounds of cream cheese, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

2 tablespoons of cornstarch

1 teaspoon of pumpkin pie spice

1 cup pumpkin pie mix

4 eggs

1 teaspoon of vanilla

1/2 cup milk chocolate baking chips

Directions:

1. Heat oven to 350 degrees. Wrap bottom and sides of spring form pan with cooking spray.
2. To make the curst, mix together cookie crumbs, sugar and butter. Press over bottom and partially up side  of spring form pan. Refrigerate while making filling.
3. For the filling, in a large bowl, beat cream cheese until smooth. Beat in sugars, cornstarch and pumpkin pie spice until well combined. Beat in pie mix and eggs. Add vanilla and beat until smooth. Reserve 1/2 cup batter.
4. Microwave chocolate for 30 seconds, stir and microwave another 15 seconds. Stir again and mix into reserved batter, microwave an additional 15 seconds.
5. Pour batter into prepared pan. Dollop tablespoons of the chocolate mixture  over top of cheesecake, swirl with a small knife or spatula. Place in roasting pan, adding enough hot water to come halfway up side of foil.
6. Bake at 350 for 70 to 80 minutes, until just set. Run a knife along the edge of pan. Cool on rack.  Cover, refrigerate overnight.

Enjoy!

Read Full Post »

Shop Rite’s Can Can Sale

It’s a tradition, it happens every year. You hear that catchy tune come across the TV and now you have your one year old dancing to it. As soon as she hears it she starts to do a little dance! It’s Shop Rites iconic Can Can Sale! This year’s theme is Cans for Fans!

In 2011, Shop Rite donated 40,000 cans of food to local food banks, this year the goal is 50,000! Help make this possible! It’s so simple. All you have to do is “like” Shop Rite’s page on Facebook.  Once you like their page, they will donate one can per like on their page, hoping to reach the goal of 50,000 cans in 2012!

Also be sure to check out the Shop Rite’s, “Get Can Canned” website here. All you have to do is  upload a personal photo and become a Shop Rite Can Can Dancer. You can email it to family &  friends, share on Facebook or twitter!  Check out Kiley’s video here!

 

The official Can Can sale starts Thursday, January 5th! But if you can’t wait there is a Can’t Can’t Wait Sale going on right now at your local Shop Rite!

Read Full Post »

Giveaway!

Collectibles, many people collect a lot of different items.  Stamps, cars, old coins, toys, the list goes on! ShopRite has been creating collectible trucks and trains for years. This year’s ShopRite truck is the same truck you see on the roads today. The focus for this years truck was for the ShopRite Partners In Caring Program.  You can’t miss it, with its big yellow color and ShopRite label.

ShopRite has an amazing program called ShopRite’s Partners in Caring, which aids in hunger in our local communities. It works with more than 50 different food industry manufactures to provide more than $2 million annually. since it started in 1999, it has donated $7 million to more than 1,700 charities. It also supports emergency food pantries, soup kitchens, homeless shelters, child care centers, battered women’s shelters, senior citizen programs, drug rehab centers, programs for the mentally and physically disables, after-school programs and other organization that might need aid.

So what’s the give away? As a member of the Potluck Blog Panel, ShopRite has graciously give me the chance to offer a Shop Rite truck as a  giveaway to a reader of my blog.  How do you enter? Simple, leave a comment telling me your favorite thing to collect as a child or even as an adult!

Giveaway will start Monday 12/19/11 at 9 am and will end Friday 12/22/11 at 9 am.

Good luck!

Read Full Post »

Foodbuzz Tastemakers:Marzetti Simply Dressed

Marzetti is known for their amazing products, from salad dressings, slaw dressings, dips, croutons,  and glazes. They have tons and tons of products. Their new line of products is called Marzetti Simply Dressed.  There are ten different flavors, strawberry poppy seed, ginger sesame, champagne salad dressing, greek feta, blue cheese, caesar, coleslaw, pomegranate, ranch and balsamic salad dressing.

The simply dressed line is made with a minimal number of all natural ingredients, such as extra virgin olive oil, canola oil, sea salt and doesn’t contain any preservatives, trans fats, high fructose corn syrup, MSG or artificial flavors or colors. Finding one that you like should be easy with its ten different flavors.

This post is part of the Foodbuzz Tastemaker program with Marzetti Simply Dressed.

I tried out the Champagne Salad Dressing. I decided to use it by marinating some chicken tenderloins in it for about for hours. The flavor was great! With the different spices it has in it, it’s full of flavor. I’m super excited to try it on a salad dressing!

Ingredients:

5 to 6 chicken tenderloins

1 bottle of Simply Dressed Champagne Salad Dressing

Directions:

1. Place chicken tenderloins in a gallon sized ziploc bag and pour as much as you want of the dressing over them and marinate for about 4 hours.
2. Heat up a grill pan and cook the tenderloins for about 10 minutes or till completely done.

Enjoy!

Read Full Post »

Foodbuzz TasteMaker: Simply Potatoes

A lot of people cringe when they hear the words “frozen or  prepared mashed potatoes.” But simply potatoes are fresh, never frozen. There are few different varieties, mashed, cut and side dishes, check out all the different kinds here.  As a member of the Foodbuzz Tastemakers program I was able to try out Simply Potatoes.  I tried the  Tradtional Mashed Potatoes.

0

Since Halloween is approaching I decided to have a little fun with the mashed potatoes and make them into Ghostly Meatloaves!  I have a very picky 1-year-old eater, so I thought if I made these little meatloaves fun she might enjoy them and she did! My trick worked!

Ingredients:

1 package of Simply Mashed Potatoes

2 large eggs

1/2 cup of ketchup

2 teaspoons of Worcestershire sauce

1/2 cup seasoned bread crumbs

3/4 lb ground beef

1/2 lb ground pork

Salt and pepper to taste

1 bag of frozen corn kernels

Directions:

1. Heat oven to 375 degrees. Grease a 12 cup muffin pan with cooking spray. Combine the eggs, ketchup, Worcestershire, salt  and pepper to taste and stir in the breadcrumbs. Mix to combine. Add meats and mix together until well mixed. Divided the meat mixture among the 12 muffin cups. Bake in the oven for about 20 minutes or till the internal temperature is 160 degrees.
2. Add the same time follow the directions on the Simply Mashed potatoes, I decided to make mine in the oven, so you transfer them to a an oven safe bowl and bake for about 20 minutes.
3. Add some milk and butter to the potatoes once they are done cooking to make them a bit thinner, then place in a pastry bag. Place a individual meatloaf onto a plate and decorate with mashed potatoes, add 2 corn kernels for the eyes!

Enjoy!   Happy Halloween!

 

This post is part of the Foodbuzz Tastemakers Program with Simply Potatoes.

Read Full Post »

Crockpot Thursday: Chris’s Pot Roast

Since its fall I’m bringing it back! Crock Pot Thursday’s! I did this little feature in the past but once warmer weather is here, I tend to put the crock pot away and not get it out again till fall. Since we finally had our first feel  of fall temps this week I decided I couldn’t wait a minute longer to make this recipe.  It is SO good. You will never make another pot roast again. I’m serious. We’ve tried and nothing just compares to the flavor in this.  The best part? There’s only 5 ingredients! So easy, right?

Ingredients:

1 chuck roast(you’ll need to get the weight for the amount of people you are serving)  I usually buy a 5-6lb roast and that gives us enough for 4 meals

1 package of dry onion soup

1 cup of water

1 can of condensed cream of mushroom soup

1 package smaller sized potatoes

1/2 package of carrots

Flour, if wanted

Directions:

1. In the crock pot, mix together the dry onion soup mix with  1 cup of water. Add the mushroom soup and mix together. It will be a bit lumpy, but it will cook down.
2. Add the roast to the crock pot, place the lid on and cook on low for about 6-8 hours. With about 2 hours or so to go, add potatoes, carrots and cook with roast until they are soft. If you work and are unable to do this, cook the potatoes and carrots before hand and just add before serving so they just warm up with the meat and soak up the juices.
3. There will be a gravy, we like to add flour in very small quantities to the gravy to make it thicker.  Serve the meat, veggies and pour the gravy on top!

Enjoy!

Read Full Post »

Buffalo Chicken Enchiladas

My husband is from Buffalo, born, raised and bred, so when I see anything “Buffalo” in any recipe title, I usually make it no matter what it is. When I think of enchiladas though, I never thought about using a buffalo wing sauce instead of the traditional chicken mixture/sauce. I was super interested to try this and when I told my husband what I was making for dinner he automatically said “Yum.” See, it doesn’t matter what it is, but if has Buffalo in the recipe he is all about it with no further questions. Typically he ask a few questions, like what is in the recipe, how do you make it, etc.

Let me tell you, this recipe didn’t disappoint at all.  It was amazing! So juicy, flavorful, just yummy!

Ingredients:

4 tortillas

3 chicken thighs, skinned and de-boned

1 cup red enchilada sauce

1/3 cup Frank’s Red Hot

1/2 cup Mexican blended cheese

3 ounces gorgonzola cheese

Directions:

1. Boil chicken thighs for about 10 minutes, till they are cooked through. Drain water, place in food processor and just pulsate for a second or two, so you have shredded pieces and not mush.
2. Spray a 9×13 baking dish with non stick cooking spray.  Pre-heat oven to 375.
3. In a separate bowl, mix together hot sauce an enchilada sauce.  Add the shredded chicken and 1/2 cup of cheese in another bowl, mix until it’s incorporated well. Pour in about 1/2 cup of the sauce mixture.
4. Pour a small amount of the sauce mixture into the bottom of the baking dish. Take each tortilla fill it up with a few tablespoons of the chicken mixture, roll it up in the baking dish, making sure seam side is down. Once you have all the tortillas filled, drizzle the rest of the sauce mixture on top of them and sprinkle some of the leftover cheese on top. Bake for 20-25 minutes.
5. As soon as you take them out of the oven, add the crumbled gorgonzola cheese to the top and serve

Enjoy!

Adapated from Prevention RD.

Read Full Post »