Oatmeal Chewies

These are my newest go to dessert. My sister and sister-in law made these bars for Leah's baby blessing. I knew I needed to get my hands on this recipe. The bars are chewy, but also very gooey. You can't eat just one. I have convinced myself that because there is oatmeal in them, they are a health food.

Combine:
1 c. Butter
2 c Brown Sugar

Add:
2 eggs
2 tsp. vanilla

Mix well, then add:
2 1/2 c Flour
1/2 tsp salt
1 tsp Baking Soda
1 1/2 oats

In a sauce pan combine:
1/4 c butter
2 c chocolate chips
1 can sweet and condensed milk

Stir until melted then add:
2 tsp vanilla

Grease a 9x13 pan. Put 3/4 of oat mixture in bottom, pour chocolate on top. Clump the rest of the oat mixture on top of the chocolate. Bake at 350 for 25 min.

Margarita Chicken

I decided this summer to have a goal of being more comfortable grilling on our outside grill. Anyone that knows my husband knows why I don't get too many chances to grill. Let's just say BBQ and smoked meats are kind of his thing and he gets a little protective of his grill and smokers when I try to use them. I totally understand because I get the same way about my kitchen when he tries to use it. This was my first attempt and it was delicious. I am really on a citrus kick lately and this chicken really measured up!

From Real Mom Kitchen

1 can (10 ounces) frozen non-alcoholic margarita mix, thawed (I just used frozen limeade)

3 tablespoons lime juice

3 garlic cloves, minced

5 boneless skinless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon pepper

In a small bowl, combine the margarita mix, lime juice and garlic. Pour 1 1/4 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 4 hours. (I only marinated for 2 hours and it was still delicious) Rotate half way through marinading. Cover and refrigerate remaining marinade.

Drain and discard marinade. Sprinkle chicken with salt and pepper. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160°, basting frequently with reserved marinade. Yield: 5 servings.

Simple Orange Chicken with Broccoli

Delicious and a definitely will repeat are good descriptions of this dish. Port told me I could make this again if I wanted. He has tell me things like that because we don't repeat too many recipes unless they are really great (meaning they have great flavor, easy to cook, and pretty healthy!).

From My Kitchen Cafe

*Serves 4
1 tablespoon canola oil
1 tablespoon minced or grated fresh ginger
2 garlic cloves, finely minced
1 pound boneless, skinless chicken breasts, cut into 1/2-inch strips
Salt and peper
2 cups fresh broccoli florets
1/4 cup water
1/2 cup low-sodium chicken broth
1/4 cup orange juice
3 tablespoons low-sodium soy sauce
1 teaspoon sugar
1-2 teaspoons freshly grated orange zest
2 teaspoons cornstarch, dissolved in 1 tablespoon water
In a medium nonstick skillet, heat the oil over medium heat. Add the ginger and garlic, stirring constantly, until fragrant, about 1 minute. Season the chicken with salt and pepper and add to the skillet. Saute until cooked through, about 5-6 minutes. Transfer the chicken to a plate and set aside. In the same skillet, combine the broccoli florets and the water, stirring to scrape up any browned bits on the bottom of the pan. Cover the skillet and cook until the broccoli is crisp-tender, about 2 minutes. Return the chicken to the pan and stir in the broth, orange juice, soy sauce, sugar and orange zest. Add the dissolved cornstarch mixture and cook, stirring frequently, until the sauce boils and thickens slightly. Serve over hot, cooked brown or white rice.

Fettuccine with Peas, Asparagus and Pancetta

Now that summer has finally decided to show up, we have been trying to eat lighter food. Not only lighter in calories, but also lighter in texture and taste. This was definitely a winner.
From Annie's Eats

Ingredients:

12 oz. pasta, such as fettuccine
3 oz. pancetta or bacon, chopped (I used bacon.)
1 lb. asparagus, trimmed and cut diagonally into 1-inch pieces
2 cups shelled fresh peas (blanched 1 minute), or frozen peas
1 bunch green onions, sliced thinly, white and green parts separated
2 cloves garlic, finely minced or pressed
½ cup finely grated Parmesan cheese
1/3 cup heavy whipping cream (I just used 1% milk)
3 tbsp. extra-virgin olive oil
3 tbsp. fresh lemon juice
1 tbsp. lemon zest
2-4 tbsp. fresh parsely, minced and divided
¼ cup fresh basil, minced and divided
Salt and freshly ground black pepper, to taste

Directions:

Bring a large pot of salted water to boil. Cook the pasta just until al dente according to the package directions. Drain, reserving ½ cup of the pasta water. Return the pasta to the pot. Meanwhile, heat a large skillet over medium heat. Cook the pancetta or bacon just until crisp, and transfer to a paper-towel lined plate using a slotted spoon. Pour off almost all of the grease from the pan. Return the pan to the heat and add the asparagus. Sauté for 3 minutes. Add the peas, white parts of the green onions, and garlic to the pan; sauté until fragrant and just tender, about 2 minutes. Remove the pan from the heat. Transfer the vegetable mixture, ¼ cup of the reserved pasta water, green parts of the green onions, Parmesan cheese, cream, olive oil, lemon juice, lemon zest, half of the parsley and basil to the pot with the cooked pasta. Toss well until combine. Add additional pasta water a tablespoon at a time, if necessary. Season with salt and freshly ground black pepper to taste. Transfer to a large serving bowl. Sprinkle with the pancetta, remaining parsley and basil. Serve immediately with additional grated Parmesan, if desired.

Elise's Breakfast Casserole

My kids love having breakfast for dinner. I get tired of having the same old thing. I saw this casserole and thought it looked good. It was actually great. It tasted like quiche without the crust.

From Family Favorites

½ lb cooked bacon, ham, or breakfast sausage(or any combination of the 3)
chopped veggies (we used broccoli, onion, green pepper)
12 eggs
1 c. milk
1 pkg. (1 b.) frozen shredded hash browns
1 c. cheddar cheese (shredded)
1 tsp. salt
½ tsp pepper

In a bowl, beat eggs and milk. Stir in all other ingredients. Put in greased 9x13 pan and bake at 350 for 45-55 min or until well set. Serve topped with salsa.

Roast Beef Wrap

This was such a great light dinner. We had a T-ball game and we needed to eat something so I made these really quick and they were delicious. My kids love them because we eat wraps at our house at least 5-6 times a week for lunch or dinner.

From Cooking Mama's



wheat tortillas
deli sliced roast beef
deli sliced Swiss cheese
broccoli slaw
zesty Italian dressing
dried cranberries
sliced avocado
salt and pepper

Assembly...Marinate about 2 cups of broccoli slaw with 2-3 T. of zesty Italian dressing for at least 10 minutes ~ I make a big bowl and let marinate for a few days. Take 1 tortilla and layer with 2 slices of roast beef, Swiss cheese, a little of the broccoli slaw, a handful of dried cranberries, and 2-3 slices of avocado. Season with salt and pepper!