Chocolate Covered Bacon Protein Shake (THM Deep S or FP)

I'm doing another THM Fuel Cycle this week and I decided that my Day 1 would have a theme....decadence.  So, for breakfast, I had Peanut Butter Chocolate Frosting.  Yeah, you read that correctly.  For lunch, I was going to make myself a chocolate protein shake, but then I got a buzz for bacon.  So, this is what I ended up creating....

Chocolate Covered Bacon Protein Shake

To make this a Deep S for my Day 1, I added 1-2 tablespoons of coconut oil (solid).  But, if you want to keep this an FP then omit that.  Simple!  Um, yeah, I'll be having this as an FP on Day 4.

So, let's get down to business.  You'll notice that I put ranges for some measurements in the recipe.  Well, that's because I didn't really measure anything.  Make it to your taste and the consistency you like.  Gather your ingredients....

1 - 1.5 Cups of Almond Milk

1 scoop protein powder (I use a zero carb creamy vanilla one)

1/2 - 1 Cup cottage cheese - stick with 0% - 2% if this is an FP - omit if you don't like cottage cheese

2 Tbsp bacon crumbles

1 - 2 Tbsp coconut oil (solid)

splash of vanilla extrat

splash of maple extract - optional if you like that maple bacon flavor

pinch of salt

6-10 ice cubes (I make almond milk ice cubes so it doesn't get watered down)

1 - 2 Tbsp unsweeteened cocoa powder

2 squares broken up 85% or higher dark chocolate (use THM Skinny Chocolate if you have it)

sweetener to taste

Blend it all up and sprinkle a bit of bacon crumbles on top.  Enjoy!

What's For Dinner? Stuffed Sirloin Burgers with Arugula Apple Almond Salad

Welcome to my new life.  Healthy. 

Yes, as you browse my blog you will find delightful recipes, but most are not in the healthy category.  But, recently, I went.....

PALEO!!!

So, it is likely that from now on you will seeing my unbelievably delicious, flavorful, colorful, mouth watering Paleo-friendly recipes.  For you gluten-free peeps, that will include you, too.

I had taken 2 lbs of ground sirloin of of the freezer earlier today, but I didn't really have plans for it.  Seriously, I whipped this meal together in 1/2 an hour from start to finish.  Now, THAT has got to peak your interest at least!

Let's get started making the Stuffed Sirloin Burgers.  Gather your ingredients!

ground sirloin - 1 lb per 3 burgers
fresh spinach, chopped - 1/2 cup per lb of meat
sweet peppers - any color - minced - 2 small ones per lb of meat
green onions, minced (green and all) - 3 per lb of meat
fresh pressed garlic - 2 per lb of meat
ground pepper - to taste
sea salt - to taste
chili powder - to taste
parsley - to taste
egg, beaten- 1 per lb of meat

provolone cheese - this is not Paleo, so skip it if you are a "strictoid" - 3 slice per lb of meat

Here is what you will need for the Arugula Apple Almond Salad.

arugula - 1 1/2 cups per person
apple, sliced thin - 1/2 per person
almond slices - 2 Tbsp per person
parmesan shavings - this is not Paleo, so skip this too if you are a "strictoid" - 1 Tbsp per person
lemon juice from 1/2 a lemon is enough for 2 people
olive oil - 2 Tbsp is enough for 2 people

OK, so normally I post a picture of all the ingredients laid out.  But, this all happened so fast that I didn't.  Yeah,  I was wingin' it, baby!

1.  Mix together the spinach, peppers, and onion.  Add the egg and mix.  Add the meat on top and pour on all the seasonings....garlic, salt, pepper, chili powder, and parsley.  Mix it all together until well blended.

2.  Make patties by hand or use a handy dandy burger press like mine!  Start with half of what you will need to make one burger, then lay a slice of the cheese on top.  Like this...

3.  Add the remaining 1/2 of the portion of your burger on top of the cheese and press well to seal.  Looking good!

4.  Fire up the grill!  Cook as you would any burger to the temperature you prefer.

5.  While the burgers are cooking, let's make the salad!  Mix arugula, sliced apples, and almonds in a bowl.  To make the dressing, mix the juice of 1/2 a lemon and 2 Tbsp of EVOO.  That dressing mix will be enough for two salads.  Drizzle the dressing over the salad and toss to blend.  Top with the parm shavings, if you like.

6.  It's time to serve it up!!

I know, right?!  I am so glad I made 3 extra burgers because that is what we are having tomorrow for lunch or dinner.  We all ate every morsel.  Of course, my carb eating husband and son had theirs on a bun.  But, I did not miss the bread one bit.  This burger and salad was so full of flavor and texture that I was 100% satisfied! 

The pairing of the savory flavors of the burger with the sweet and tart of the salad was a perfect marriage.  Yup, this is going in my favorite recipes file!

What's For Dinner? ~ Chicken Piccata

It's that time of day again.  What's for dinner?  Hmmmm.  Yes, it's Monday and I don't have to "work" today.  Yeah, right.  All that means is that I don't have any tutoring today and I'm not on the schedule for my website job.  But, trust me.  There is still plenty of work to be done.  What this does mean is that I do have time to actually cook a nice meal and have it ready for when my hubby gets home from work.  It still means that I don't want to be chained to the oven for 2 hours.  So, here we go with a new recipe I'm trying.... Chicken Piccata.  I got the recipe from the website for Progresso Soup Starters.  Of course, I had to tweak it.  Well, because, it's just what I do.  If you follow this recipe and use the same sides as me, this will feed 6 people.

Gather your ingredients!

1/2 Cup flour (white or wheat)
2 tsp seasoned salt
1 tsp fresh ground pepper
6 boneless skinless chicken breasts
4 Tbsp EVOO
8 cloves of fresh pressed garlic
3 Tbsp lemon juice
2 tsp dried parsley
3 Tbsp capers
1 lb pasta (any kind)
1 can Progresso Recipe Starters Creamy Roasted Garlic

Go ahead and pound out that chicken to be about 1/2 inch thick.  This isn't necessary, but it does make the chicken more tender and gives you more surface area too for the yummy coating you will put on it!

Heat the oil in a large skillet with fresh garlic.  My skillet could only hold 3 breasts at a time, so I did this in two stages, using 1/2 the oil and garlic for each batch. *NOTE:  I did the same with the Recipe Starters and lemon juice mixture, parsley, and capers.

Mix the flour, salt, and pepper together in a shallow dish.  Dip the chicken in the flour mixture, coating on both sides.  Place into the hot skillet.  Cook on both sides until golden brown - about 4 minutes on each side.

While that is cooking, mix up the Recipe Starter with the lemon juice.  Get your water boiling for your pasta.

Pour the sauce mix over the chicken, top with the parsley and capers.  Let that simmer on low for another 5-10 minutes until the chicken is cooked through and the sauce is bubbly.

I chose to use Whole Wheat Rotini pasta and steamed green beans.  Serve it up!

It was delicious!  There was plenty of leftovers for my hubby to take for two days of his lunches this week.  Yes...thinking ahead to some of my busier days when I don't have time to cook up something good for him.  Enjoy this easy dinner.  It took me 30 minutes from start to finish!

What's For Dinner? Chicken.....and hidden veggies

What's for dinner?  Ah, the question of the day.  My son asks this question starting somewhere around 9 AM.  You would think I would post a nice little schedule on the fridge of my plans for the week for dinner.  Yeah, no.  Too often I am scrambling somewhere around 3 or 4 PM about what to make.  Sure, I'm on the ball a couple of times a week and take something out the night before or get something in the crock pot first thing in the morning.  But, this blog post (I think it's becoming a series so check out the one from last week) is for those times when I'm not sure what is going in my family's tummy and it's already 5 PM.

Here we go.....dinner was Herb & Garlic Chicken with Garden Veggie Pasta Parmesan, and a mixed veggie salad with homemade vinaigrette.

 

So, here's how it went down...Heat about 1-2 Tbsp of olive oil and 2 fresh pressed garlic cloves in a deep pan.  Add the chicken and brown lightly on both sides.  Add a packet of Lipton Recipe Secrets Herb and Garlic that was mixed with about 1/4 cup of water (or wine) and about 2 Tbsp of fresh lemon juice.  Just pour it over the top and then cover the sautee pan.  Go back and turn the chicken in a few minutes and re-distribute the sauce.  It will thicken.

While the chicken is simmering, cook up a box of Ronzoni Garden Delights Fettuccine.  This stuff is great.  It has lots of flavor and packs a full serving of vegetables in a 4 oz portion (hidden veggies!).  When it is done, drain it well, toss it with a bit of olive oil and sprinkle some parmesan cheese on top.

The veggies was a mixture of what I had in the fridge....grape tomatoes, broccoli, red bell pepper, and carrots.  I made a dressing with olive oil, balsamic vinegar and some fresh pressed garlic.

Voila!  Dinner is served.  It took me a little less than 30 minutes from start to table.  We all ate it up and my son wanted seconds of the fettuccine even after I confessed that it was made with tomato, carrot, and spinach!  Of course, hubby took the leftovers the next day for dinner!

What's For Dinner? Pork

OK....I've been MIA on my blog.  If you know me personally then you know I've been dealing with a lot of goop and goo over the past 6 months.  If you don't know me personally then, well, now you know I've been dealing with a lot of goop and goo.  I'm trying to get back on the wagon with a lot of things and tending to my blog is one of them.

Moving forward.

I spend about an hour total a day on FB and I'm always seeing people post what they made for dinner.  Part of me wants to comment...."who cares?"  Sometimes though when it sounds good I want to comment...."so what is it and where is your pictures?".  I'm always looking for a little brain yank on what to make for dinner.  I do love to cook, but I rarely have time to go all out with a meal that takes hours to prepare.  Did you know that I'm a Foodie Wannabe?  Yup.  I even have a monthly article at Homeschool Mosaics.  And, you guessed it....my article name is Foodie Wannabe.  Check it out!  There, you will find my more involved creations with lots of pics and details on how I made it.  Here, you will find my simple meals that didn't take much time at all and the basic gist for you to re-create it yourself.....if you are so moved to do so.

Tonight, I made pork chops, green beans, and stuffing.  Here is my husband's plate....yum!

Here we have good ol' fashioned pork Stop Top, fresh green beans sauteed in olive oil and fresh pressed garlic (just until tender), and baked pork chops that I coated in a mixture of seasoned bread crumbs and crushed french fried onions.  Total cost of the meal was $9 and we had some green beans and stuffing left over that I will gladly enjoy for my lunch tomorrow.

I will leave you with this funny....well, because I try to find humor in just about anything.  My son, who loves pork chops on the bone, was sighing with joy as he was gnawing on the meat closest to the bone.  He turned to me and said...."Sometimes when I'm playing Minecraft and I kill a pig to get pork I get jealous.  I want the pork to come out of the computer and into my mouth".

There ya have it.

Sugar Free Applesauce Spice Cookies

I volunteered to bake for a fundraiser my church is having for a missions trip.  The last time we had a bake sale there were several people asking for sugar free items, but we had none.  This time I was determined to make something to offer even though I had never made a sugar free baked good in my life.  If you are familiar with my monthly Foodie Wannabe article at Homeschool Mosaics, then you know I am famous for making recipes I have never tried before for people or events. 

Get your ingredients together:

1 c. flour
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 tsp. cloves
1 tsp. allspice
1/4 tsp. nutmeg
1 c. quick cooking rolled oats
1 c. unsweetened applesauce
1 c. raisins - I almost left these out and I'm glad I didn't.  They added a nice natural sweetness & texture)
1/2 c. vegetable oil
2 eggs
1 1/2 tsp. vanilla
1/2 c. nuts (I didn't use any in my batch)

 

Mix flour, baking soda, spices and oats. Add remaining ingredients. Batter will be slightly runny, but they do not spread during baking. Drop by teaspoons onto ungreased cookie sheets. Bake at 375 degrees for 8-10 minutes. Makes 2 dozen.

 

I really enjoyed the spice flavor.  It was a nice Fall cookie.  The texture was a little spongier than I like in a cookie.  It was a little cake-like.  But, it was moist and yummy.  They are definitely not sweet like a good old fashioned Toll House Chocolate Chip Cookie, but they had great flavor.  If you want a little more sweetness you could use 1/2 unsweetened applesauce and 1/2 sweetened applesauce, or add 1/2 cup of chocolate chips.  Hmmm, I'm thinking these would be good with a cup of hot cider.

Chocolate Babka.......A Labor of Love Recipe

If you are looking to show your love for someone, then this is the recipe for you.  It will take about 3 hours from start to finish and a fair amount of arm muscle so get your big girl apron on and start baking!

My dear friend Andrea's husband, Phil, has a bit of an infatuation with Babka.  He talks about it like it is his first love.  His pupils even dilate at the sound of someone saying Babka.  So, for Christmas I thought it would be nice to make him some.  After all, I do steal his wifey poo from him regularly so I have to keep him happy!

After searching the internet for recipes, I finally decided upon one at Food.com  Although it was one of the most complicated recipes, it seemed the most authentic.  You can find the recipe here or just follow along with me.

Bread Dough

• 4 1/2 teaspoons active dry yeast (two 1/4 ounce packages)
• 1 1/2 cups warm milk (110°)
• 1 pinch sugar
• 3/4 cup sugar
• 2 large eggs , room temperature
• 2 large egg yolks , room temperature
• 6 cups all-purpose flour , plus more for work surface
• 1 teaspoon salt
• 1 cup unsalted butter , room temperature
• butter , for oiling bowl and loaf pans

Filling

• 36 ounces semisweet chocolate chips , very finely chopped
• 1 cup sugar
• 2 1/2 tablespoons ground cinnamon
• 3/4 cup unsalted butter

Egg Wash

• 1 tablespoon heavy cream
• 1 egg

Streusel Topping

• 1 2/3 cups confectioners' sugar
• 1 1/3 cups all-purpose flour
• 12 tablespoons unsalted butter , room temperature

Directions

     Making the Bread Dough

1. Bread Dough: Proof yeast in milk with a pinch of sugar for 5-10 minutes until foamy; whisk sugar, eggs and egg yolks together; add to yeast and whisk.
2. Combine flour and salt and stir in egg mixture, mixing thoroughly; cut butter into 1" pieces and beat into flour mixture until dough is smooth and sticky and butter is completely incorporated.
3. Scrape dough onto floured work surface and knead until smooth and elastic, about 10 minutes; place in buttered bowl, cover with plastic wrap and allow to double, about 1 hour.
   
    
   
   Look at those arm muscles hard at work kneading that dough!
   
   
   
   
   
   
   
   Making the Filling
   
   
4. Filling: Stir chocolate, sugar and cinnamon together; cut butter in; set aside.
5. Egg Wash: Whisk egg and cream together and set aside.
   
   The chocolaty goodness is being created in my new big stainless steel bowl.  I can smell the milk chocolate and it is yummy!
   
   
   
   
   
   Making the Streusel Topping
6. Streusel Topping: Stir sugar and flour together; cut butter in until clumps range in size from crumbs to 1"; set aside.
   
   
   
   The buttery sweet streusel topping will be the perfect sweet crunch on the top of this bread dessert!
   
   
   
   
   Let's put this Babka together!!
   
   
7. Butter three 9"x5"x2 3/4" loaf pans and line with parchment paper; punch dough down and let rest 5 minutes; cut into 3 equal pieces; keep 2 pieces covered with plastic wrap while working on the third.
8. On a floured surface, roll the dough out 16" square by 1/8" thick; brush edges with egg wash; crumble 1/3 of the Filling (reserving 2 T) evenly over the dough, leaving a 1/4" border.
   
9. Refresh egg wash if needed; roll dough up tightly, jelly roll fashion; pinch ends together to seal; twist dough evenly throughout the length of the roll a full five or 6 turns; brush top of roll with egg wash.
10. Sprinkle the reserved 2 T Filling over the egg-washed top and press in gently so that it doesn't slide off; fold right half of the roll over onto the coated left half; fold ends under and pinch to seal; twist roll two turns and fit into prepared pan; (Loaves may be frozen at this point for up to a month).
    
11. Repeat with the remaining dough and filling; preheat oven to 350°; brush the top of each loaf with egg wash and crumble 1/3 of the Streusel Topping over each; loosely cover with plastc wrap and rest loaves 30 minutes.
    
12. Bake loaves 30 minutes; rotate and bake another 25 minutes until golden; lower heat to 325° and bake another 15-20 minutes or until deep golden; cool in pans on wire rack; remove from pans and serve.
13. Baked loaves may be frozen up to one month; if frozen unbaked, let stand at room temperature 5 hours and bake.
    
    I even got a big hug from Phil when I gave him his very own Babka to take home with him.  Of course, I had another one for us all to enjoy on Christmas.  Here is a picture of Phil digging into the yumminess BEFORE he even ate dinner.  I think this face speaks for itself....
    
    
    

Apple Stuffed Pork Chops (with secret ingredient) Recipe

Apple Stuffed Pork Chops

OK, get ready for some serious Yumaliciousness.  Yes, that's a real word because I said so.  I've been dreaming up this recipe for a while.  I got some help by visiting different websites, combining different ideas, and then tonight I put it all into action.  Here is what you will need....

Ingredients

(9) 1 1/4 inch thick pork chops - I used center cut pork loin - just cut the ingredients if you are making less - I wanted plenty of leftovers for another meal and for hubby to take for lunch

1/4 cup finely chopped onion

1/4 cup finely chopped celery

2 cups chopped apple - I used Gala, but use any crisp sweet apple

1 tsp dried parsley

2 cups crushed Pork Rinds - aha!  The secret ingredient!

olive oil or vegetable oil - I used olive oil for the stuffing part & vegetable oil when searing the chops

Instructions

1.  Heat about 2-3 Tbsp olive oil in a large saute pan.  Saute the onions until tender.  Remove from heat.

2.  Add celery, apples, parsley and crushed pork rinds to the pan and mix well.  Remove the mix into a large bowl.

3.  Heat a little vegetable oil in the same pan and heat

4.  Split the pork chops almost all the way through - a real butterfly cut.  Press the pork chop into the stuffing mixture to get a light coat.  Stuff the pork chop with the mixture until full and then press it closed.  Place the pork chop into the heated pan and sear each side well.  I was able to get 5 chops into the pan at one time so try to use a big pan.

5.  Remove from pan and into a large casserole dish.  Once you have done all of the chops, put into oven at 350 and bake for 20-25 minutes.  Serve immediately.

Why did I use pork rinds?  I am eating healthier and trying to watch my carbs.  Bread crumbs are too many carbs and crushed pork rinds have no carbs.  They added a ton of flavor and still providing that texture I love.

I served this with sauteed spinach.  Heat a bit of olive oil in a pan with some fresh crushed garlic.  Pile in some fresh spinach and saute until wilted.  That easy!  I think I would do sauteed fresh green beans too.  Yum!

I used some of the leftover stuffing mixture to sprinkle on the plate and a little over the spinach.  Yum!

Here were the results of our dinner....Hubby who won't eat apples... devoured it and packed some to take for lunch the next day.  Eleven  year old son who hates onion, celery, and pork rinds ate his up and asked for more.  He wouldn't eat the spinach , but still had his raw broccoli and carrots :)  My dear son even said that he would request this for his next birthday dinner.

Fruit Filled Muffins - Recipe

OK, let's get one thing straight.  I am not a Suzie Homemaker.  I don't mind cooking or baking.  I really have to be in the mood for it.  Or, in this case, it helps to relieve stress.  My husband attends the monthly Men's Prayer Breakfast at my church and he likes to bring something to share.  I try to make something, but he often times just buys something to bring.  The men probably don't care either way, but when he buys something it makes me feel like the lame wife.  That's my own issue.  So, I got up the gusto to make something last night for him to take this morning.  I didn't feel like going to the store to buy ingredients so I turned to my cupboard to see what I had. 

Behold!  An abundance of Bisquick; four boxes to be exact.  How did that happen?  It's time to go to the Bisquick website and start finding a yummy recipe.  It didn't take me long to find a couple of strong contenders.  But, I ended up settling on Fruit-Filled Muffins.  This decision was mostly because I had all the ingredients, but later turned out to be a genius choice.  Deee-Lish!  You can click HERE for the recipe at the website or just follow below.  I made some changes to the online recipe, so they are a little different.  NOTE:  I doubled this recipe (except for the powdered sugar and water) to make larger muffins and it worked really well.  So, if you want larger muffins use 2 times what is shown below.

Fruit-Filled Muffins

2/3 Cup milk

1 Tbsp vegetable oil

1 egg

2 Cups Original Bisquick mix

2 Tbsp granulated sugar

Fruit preserves (any flavor) - I used Smucker's strawberry

2/3 Cups powdered sugar

3 to 4 teaspoons water

1.  Heat oven to 400.  Grease bottom of 12 size muffin tin (of course I used my Pampered Chef 12 Cup Muffin Pan) or use paper baking cups (that is what I did). 

2.  Stir milk, oil, and egg until blended.  Stir in Bisquick mix and granulated sugar just until moistened. 

3.  Scoop about 1 1/2 - 2 Tbsp of batter into each cup.  I used my Pampered Chef Medium Scoop and it was perfect, easy, and no mess.  Then, plop some of that yummy fruit preserves on top.  I used a mounded teaspoon for each.  Here is what it should look like so far...

4.  Now, scoop another 1 1/2 - 2 Tbsp of batter on top of this to cover the fruit spread.

5.  Bake 13-18 minutes or until golden brown.  Cool slightly and remove from pan.  Now, mix the powdered sugar and water until smooth, drizzle over the warm muffins.  Welcome to a taste of heaven.  Here is what mine looked like....

I know, I know.  It's difficult to contain yourself.  Please don't try to bite your computer screen.  Just go make your own batch...NOW!  Then, come back here and tell me how yours turned out.  I must confess that I hope there aren't a lot of men there this AM so my husband will bring home the leftovers.  If not, then I guess you all know what I'll be doing this afternoon....making muffins :)