Oven Bean and Cheese Burritos

These are super simple and easy  to throw together for a weeknight dinner. My kids love this. Perfect for Meatless Mondays!

Oven Bean and Cheese Burritos

1 can refried beans
1 package soft shells, (8 ct burrito size)
3 green onions, sliced
2 C shredded cheese (reserve 1/2 C)
1 jar of Taco Bell Mild Sauce (or 1 1/2 C or you favorite salsa)

Directions:

Preheat oven to 375 degrees
Split refried beans, 1 1/2 C shredded cheese and scallions evenly among 8 burrito shells. 
Fold in opposite sides of the burrito, then fold in the other opposite sides of the burrito creating a rectangle .
Place (end sides down) in a greasded 13x9 baking dish. Make 2 rows of 4 burritos.
Pour mild sauce over the entire dish.
Bake for 1 hour.
Top with reserve 1/2 C shredded cheese the last 5 min of baking.

Enjoy!

Grilled Pizza and a Homemade Pizza Crust Recipe

Homemade Pizza Crust
1 pkg fast rising yeast
3 C all purpose-flour
1 tsp. salt
1 C water (120-13 degrees)
2 T olive oil

Directions:

• Place heated water in a large bowl and sprinkle yeast over the top
• Allow to sit for 5 minutes so that the yeast can bloom
• Gently stir in olive oil
• Stir in 1 C of flour and salt and beat on med. speed
• Stir in remaining flour by hand then begin kneading
• Knead for 5-7 minutes until dough is smooth and elastic
• Let dough rest 20 minutes
• Divide dough in 2 parts
• Roll dough out in to a 12" round greased pizza pan (if grilling, brush olive oil on both sides of the crust but do not put in a pan, it will go directly on grill grates)
• Prebake for 10-12 minutes in a 400 degree preheated oven (or preheated grill one side over medium heat on a grill for about 5 minutes)
• Top with topping (if grilling, flip so the grilled side is up and top that side)
• Bake for 15 minutes in the oven or Grill 2nd side with toppings for 5 minutes
• Enjoy!

Easy Shrimp and Crab Ceviche

My kid love anything shrimp and crab. I did use imitation crab in this recipe, but you could use real crab if you wanted. This is a perfect summer recipe. It is filling with lots of good protein and vegetables and doesn't heat up the house.

Shrimp and Crab Ceviche Recipe
12 oz. frozen (cooked) shrimp, thawed and tails removed
1 lb. imitation crab sticks, cubed
1 can of Ro-tel, drained
2 avocados, diced
1/2 bunch cilantro, chopped
1/2 red onion, chopped
2-4 (depending upon size) limes, juiced
salt and pepper, to taste

Directions:
Chop, dice, cube, juice all ingredients as indicated above. Toss all ingredients in a bowl together, pouring lime juice over the top and mix evenly. Allow flavors to blend together for 30-60 minutes before serving.

Enjoy!

Dairy Free Creamy Spinach Chicken

Dairy Free Creamy Spinach Chicken

3/4 C light coconut milk, warmed
3 T nutritional yeast
1 T dried onion
1 T Wildtree Garlic Galore
4 oz fresh spinach
1 1/2 pounds boneless, skinless chicken
favorite seasonings


Directions:

• Preheat oven to 425 degrees
• Mix together coconut milk, nutritional yeast, onion and garlic seasonings,allow to rest for 5 minutes
• Place spinach in the bottom of a greased casserole dish
• Pour over the top of spinach
• Stir to coat spinach
• Place chicken on top
• Sprinkle favorite seasonings on top of the chicken (I used Stonemill Essentials Steak & Chop Seasoning Mix and Parsley Flakes)
• Bake for 30-35 minutes

30 Minute Butternut Squash Soup

If you start out with a squash already baked, this recipe will be ready in about 30 minutes.

Butternut Squash Soup

1 med baked Butternut Squash (bake halves at 350 degrees for 1 hour)
1 large apple, finely chopped
1 med onion, finely chopped
2 garlic cloves, finely chopped
2 T butter
1 1/2 C broth
3 oz. cream cheese
1 tsp cinnamon
1/2 tsp ginger
Salt, to taste

Directions:
* Bake your squash in advance and scoop out of shell
* On the stovetop in a 3qt. pot, saute apple, onion, and garlic in butter until onions are translucent
* Stir in squash and broth and heat until simmering
* Stir in cream cheese and seasonings, continue stirring until cream cheese has completely melted in the soup
* Using a hand blender, puree the soup to your desired consistency
* Simmer for 5 minutes to blend the favors before serving

* Enjoy!

Bean Thread Vermicelli with Edamame Stir Fry

This is a tasty, low calorie and gluten-free entree that will fill you up without being heavy. This will make 6 servings. FYI - all of that vermicelli is only about 120 calories!

Bean Thread Vermicelli with Edamame Stir Fry

5 oz Bean Thread Vermicelli
1 pkg Quick and Easy Asparagus Stir Fry
1 T sesame oil
2 garlic cloves, minced
1 C edamame, steamed
1 T soy sauce
1 T rice wine vinegar
1 tsp sesame oil
1/8 tsp red pepper flakes
2 eggs, scrambled (cooked)

Directions:

• Bring a 3 quart pot of water to boil. Add bean thread vermicelli and remove from heat.Allow to sit in the hot water while you cook the other ingredients. When the noodles become clear they are cooked and you can strain them.
• In a wok, heat sesame oil over med-high heat.
• Add stir fry mix and garlic and cook until vegetables are cooked.
• In a small dish, combine soy sauce, vinegar oil and red pepper flakes and put aside
• Add cooked vermicelli and edamame to the wok. 
• Drizzle sauce mixture over the top and toss together.
• Just before serving, toss in scrambled eggs.
• Enjoy!

Slow Cooker Whole Chicken

It's easy to get a whole dinner meal for your family ready in the morning and have it ready to eat that evening by using your slow cooker, even a whole chicken.

Slow Cooker Whole Chicken
1 large onion, sliced
1 whole chicken
1/2 C water
5 med-lrg carrots, sliced
seasonings to taste (I used 2 blends: lemon pepper seasoning and Wildtree Garlic Galore)

Directions:

• Slice onion and place on the bottom of the slow cooker
• Rinse a whole chicken and place on the bed of onion slices
• Pour water on top of the chicken
• Sprinkle your choice of seasonings or marinade over the top of the chicken
• Slice carrots and put along the sides of the chicken
• Cook on low for 8-9 hours
• Enjoy!

Clean Eating Chicken Fried Rice

This is a great recipe to throw together if you pre-cook a bunch of chicken and rice to use for the week. You can also try making this Pinto de Gallo recipe to use pre-cooked chicken and rice in as well.

Clean Eating Chicken Fried Rice
2 C cooked rice or combination of rice (I used half brown rice & half quinoa)
3 C cooked mixed veggies
2 C cooked chicken, cubed
2 eggs, scrambled
2 scallions, chopped
1 T sesame oil
3 T soy sauce
2 cloves garlic, minced
1 T rice wine vinegar

Directions:

• Add sesame oil to a wok or frying pan with high sides and heat over medium-high heat. 
• Mix together soy sauce, garlic, and vinegar in a small dish and set aside.
• Once oil is hot, add rice, veggies, chicken and scallions and heat until warmed up, tossing everything a few time.
• Add soy sauce mixture over the top and toss a few more times.
• Stir in scrambled eggs and toss a few more time.
• Enjoy!

How To Perfectly Broil Steak & Review of Sir Lancelot Meat Thermometer #ad

Broiling a steak doesn't have to be intimidating. First you need either a broiling pan (many oven come with them) or another sturdy flat pan that can withstand high temperatures. Move your top rack so that the meat will be abut 4" from the heating unit on top. Preheat your own to the broil setting. Place your steak on broiler pan and place on the top rack (that you have moved, remember to move back later because you don't want to bake on that level). Broil for 7-8 minutes then flip. Broil for another 7-8 minutes then take the temperature. I used a Kitchen Knight Sir Lancelot Meat Thermometer.

The temperature should read 145 degrees for medium rare meat and 160 degrees for medium well steak. Check the temperatures in a couple spots because if the thickness of the steak varies, so will the temperature. If the desired temperature has not been reached, continue to flip and broil for 3 minutes at a time until you have reached the temperature you need.

If you are serving different levels of doneness, you may need to cut off pieces and return it to the broiler to continue cooking longer.

My Thoughts

I really like this Kitchen Knight Sir Lancelot Digital Meat Thermometer. It only takes a few seconds to read the temperature of my steak and automatically powers off. I dislike when one has a switch to turn off because I have forgotten about it and then my battery dies, but battery will last much longer since this one has auto shut-off. I do like that it has a tip protective case to slip on the tip. I don't know how many times I have stabbed myself putting my hand in to a drawer that a cooking thermometer is in that didn't have one.

Also, I really like that it has such a large read of temperatures. I plan to use this when I conduct cold science experiments with the kids. I have a non-digital one but it can't read as low as we needed it to and so we can't accurately make our measurements, but with this one we can.

Product Description from Kitchen Knight

ツ The Sir Lancelot has a large, easy to read Digital Display with Big Clear numerals and equally large buttons to fit even a Big Man's Fingers; a hold button and auto power off. Wide temperature range (-58°F to 662°F) or (-50°C to 350°C), Accuracy: ±1°c at -20 to 200°c. Ideal for making candy or deep fat frying. These are absolute "Must Have" features for serious chefs.
ツ The five beautiful Recipe Ebooks free for you to keep with over 1,200 super-tasty recipes are: (1). 300 Chicken Recipes (2). 300 Recipes for the Grill (3). 470 Crockpot Recipes (4) Cooking with Ground Beef (5). Thanksgiving Recipes. No respectable cook should be without them!
ツ 100% SATISFACTION GUARANTEED: As soon as you get the Sir Lancelot in your hands you will instantly see and feel its unrivalled quality, just as we did. Of course, It comes with our Famous ★'No Questions Asked, Lifetime, Full Money Back' Guarantee! ★ If you are unhappy for any reason with our thermometer we will gladly refund your money no questions asked!

I was sent the above product for the purpose of review. All thoughts, opinions and photographs are my own. No monetary compensation was received.

Make It Monday: Zucchini "Spaghetti"

Whether you eating clean, on a paleo diet, low carb diet or even on a cleanse (some allow vegetables) or whatever, this is all veggies and tasty. Full of fiber and no fat make this a super healthy meal, but you are going to be hungry in an hour because your body will digest this quickly.

It's simple to make!!!

Zucchini "Spaghetti"
zucchini
water (to boil)
sauce

Directions: Peel zucchini then shred it. Place shredded zucchini in a pan of boiling water and cook for 2 minutes. It cooks very quickly! Drain. Top with your favorite sauce and ENJOY!

Clean Eating Dinner Menu #2

Monday: Slow Cooker Pork Chops, Kraut and Potatoes

Tuesday: Grilled Chicken with Steamed Asparagus

Wednesday: Slow Cooker Pasta e Fagioli

Thursday: “Breakfast for Supper” Scrambled Eggs, Bacon and Ezekial Bread and a Side of Strawberries

Friday:Slow Cooker Creamy Spinach and Mushroom Soup

Saturday: Clean Eating Pizza

Sunday: Slow Cooker Cheeseburger Soup

Slow Cooker Saturday: Easy Pork and Mushroom Gravy

What could be more simple that 3 ingredients and no measuring? That's it! And you will be amazed at how tender your pork is. You choose what kind of cut of pork you want to use, chops, steaks, roast.

Easy Pork and Gravy
2 pounds of pork (your choice of cut: steaks, chops, roast, tenderloin)
1 can of a cola product (doesn't matter if it's a name brand or generic or diet or regular)
1 can of condensed cream of mushroom soup

Directions:
Cook pork with can of cola poured over the top of it in a slow cooker for 7-8 hours
Before serving, remove pork from the slow cooker and whisk in cream of mushroom to the cola and drippings mixture. Use this as a gravy. Serve with mashed potatoes , pasta or rice. Enjoy!

GIVEAWAY and Review: Simply Essential Baking Mat and Pan Set

Disclosure: I got this product as part of an advertorial.

I was super excited to be asked to review this silicone mat from Simply Essentials and the Baking Pan Set. I am a big fan of silicone mats and have been using them for years, and by years I mean I still have and use the ones I bought 10 years ago. I have been using this Simply Essentials Silicone Mat and Baking Pan Set for a few weeks now and have used it already about a dozen times. The pictures I have here are from my actual first use of the product and it still looks the same.

Let me tell you why I love using silicone mats - the main reason is that I no longer need to use cooking spray on my pans! That's it! I suppose that might not sound like a good enough reason, but let me tell you what not using cooking spray means:

• I don't have to buy cooking spray for my baking sheet so the can lasts longer for other things and it SAVES ME MONEY!
• The less cans of spray I have to buy the less waste and recycling I am creating, so I am CREATING LESS WASTE!
• Even though a spray only adds a few calories, you add many sprays to a pan, with no sprays then you are adding NO EXTRA CALORIES!
• And finally because you are not adding oil to a pan, which can bake on and create that unattractive brown color on your pans, CLEAN UP IS QUICK AND EASY because it easily wipes clean without scrubbing.
• Finally, by not using an aerosol can of non-stick spray are you NOT RELEASING CFC'S from the aerosol in to the atmosphere

What sets apart this set from what I currently own in terms of baking pans and silicone mats is that it is COMMERCIAL GRADE! Plus I love the 18x13 size!!! That is bigger than all my other baking sheets. I just made cookies on this mat and pan set today and I could fit 20 cookies on the pan, where on  my other pans I can only fit 12, which means I can bake more and once and finish my cooking faster!

Product Description from Simply Essentials
Simply Essentials Baking Mat and baking pan set. Non stick baking mat, cookie sheet size (16 5/8 x 11 3/4 inches x .73 mm thick) with commercial grade baking pan. Silicone baking mat, similar to a silpat baking mat. Pro mat silicone baking mat for baking, cooking, roasting, etc.

Bake on it, freeze it, refrigerate on it and roast on it! Quit throwing away those expensive metal baking pans! Keeps your baking pan in good condition. You Do Not Need Oil, Butter, Cooking Spray or Parchment Paper to Bake with These Mats. One Year Guarantee.

Exceptional set baking mat and commercial grade baking pan by Simply Essentials Fits half size baking sheets 18 x 13 inches, BPA Safe, Easy to store, You can reuse 1000's of times. Eliminates the need for cooking sprays, oils, butter or parchment paper, great for dieting saves calories

Made of glass weave and food grade silicone baking mat. Easy to clean, just wipe with soap and hot water

Making personal pizzas are easy with the Simply Essentials Baking Mat and Pan Set because it doesn't matter if some of the toppings get on the mat because they easily wipe off and you don't have baked on cheese.

We had a family pizza night and we each made our own personal pizzas. My kids used a different kind of crust than my husband & I did because we wanted something that was made with whole grains and chock full of delicious tasting herbs. Then we topped them with spaghetti sauce, our favorite toppings and cheese and baked at 400 degrees for 15 minutes.

ONE LUCKY READER WILL WIN THEIR OWN

SIMPLY ESSENTIALS SILICONE BAKING MAT AND PAN SET

ENTER RAFFLECOPTER FORM BELOW

a Rafflecopter giveaway

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

Make It Monday: Tender Baked Chicken Breast Tenderloins

I decided to let my slow cooker take a night off and use the oven instead and make a clean eating chicken recipe that you are sure to love.

Tender Baked Chicken Breast Tenderloins
1 1/2 lbs chicken breast tenderloins
1/2 C plain Greek yogurt, room temperature
3/4 C Kashi Crackers, made in to crumbs (I used the Roasted Garlic flavor)
1 T shredded parmesean, optional

Directions:

• Preheat oven to 375 degrees
• Bring Greek yogurt to room temperature
• Mix yogurt and cracker crumbs together
• Place tenderloins in the bottom of a baking dish sprayed with cooking spray
• Spread yogurt-cracker mixture evenly over the top of the chicken
• Sprinkle parmesan cheese on top if desired
• Bake for 45 minutes
• Enjoy!

Make It Monday: Slow Cooker Spaghetti Meat Sauce

Many of the jarred spaghetti sauce in the super market contain added sugar, this slow cooker recipe doesn't need it and fits in great with clean eating,

Slow Cooker Spaghetti Meat Sauce
1 lb. ground turkey
1 can (28 oz) of crushed tomatoes
1 med. onion chopped
8 oz sliced mushrooms (I used portabella)
4 cloves garlic, minced
2 T red wine vinegar
1/4 tsp red pepper flakes
1 tsp oregano
1 tsp basil

Directions:
Brown ground turkey over stovetop. Combined browned turkey and all ingredient in a slow cooker and cookon low for 8 hours. Enjoy!

Make It Monday: Herb Crusted Tilapia & An Easy Rice Pilaf

Time for another tasty clean eating recipe that is delicious for dinner. Both recipes together will serve 4 people, with VERY generous portions of the rice pilaf bed.
 
Herb Crusted Tilapia
4 Tilapia filets
2 pieces of toast or dry bread, process in to crumbs
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/4 tsp onion powder
1/8 tsp lemon pepper
1/8 tsp sea salt
Olive Oil Spray

Directions:

• Preheat oven to 375 degrees
• Mix bread crumbs and all seasonings in a bag or bowl
• Rinse filets under tap water and then toss in crumb mixture
• Spray baking sheet with olive oil spray and place filets on top
• Top with remaining crumb mixture and lightly spray olive oil on top of crumbs
• Bake for 20 minutes or until fish is flaky 

Easy Rice Pilaf Recipe made in a rice maker
1 1/2 C brown rice
1/2 C black rice (this is not wild rice)
1 C broth
3 C water
1 bag of frozen carrots and peas or mixed vegetables

Directions: 
Make rice according to rice cooker instructions to make 2 C of brown rice.

Make It Monday: Slow Cooker Sausage and Rice Stew

Have I ever mentioned how much I love soups, stews and chilis? It's pretty evident if you are a regular reader of my Make It Monday posts. Especially, ones that are made in the slow cooker. So, here is another tasty one.

Slow Cooker Sausage and Rice Stew
1 lb pork sausage (I like the pork and bacon variety)
8 oz. sliced baby bella mushrooms
3 scallions, chopped
2 celery stalks, chopped
6 oz. dry rice blend (I used 2 oz each of black, brown and long grain rice)
6 C chicken broth
1/2 C fat free sour cream

Directions:

• Brown sausage on the stovetop.
• In a slow cooker, combine sausage, mushrooms, rice, scallions, celery and chicken broth. 
• Cook on low for 6 hours.
• Stir in cream before serving.
• Enjoy!