If you’re looking for an extremely easy snack or appetizer to throw together- you’ve come to the right place! I’ve been playing with a lot of recipe leftovers lately- a random orange here…a random tiny hunk of cheese there… This is a little geo food idea I came up with using crackers & some healthy items from my fridge!…
I’m so excited to bring you guys this recipe! These Green Goddess Won Ton Salad Cups are super easy to make, adapt to what you have in your fridge, & taste a bit like a cheat meal…without being one! Want to see how to make them? I also have my tips for making the perfect little won ton cups too! Keep reading to check it out!…
Bacon & Jalapenos are two of my favorite things. Another favorite thing? Poppers- ooey, gooey, cheesy poppers. Oh, & pizza? Yes. That too. Basically this recipe is a bunch of my favorite things crammed into the easiest single-serving recipe pretty much ever. Keep reading to check it out!…
So- is it chilly yet? It is here! ‘Tis the season for cold weather & warm drinks- which is why I’m sharing the ultimate hot chocolate recipe!It is ultra-creamy, SUPER rich, & the best hot chocolate recipe ever. Seriously. Plus…a bonus recipe! I have been seeing these adorable hanging mug cookies everywhere so I wanted to give them a shot as well! They’re not only crazy easy but I used dough perfect for a big party too! Keep reading to check everything up!…
Did you know today is National Donut Day? Well I think that calls for a celebration! You may have caught my Halloween donuts with fangs here but today I went full-on fall tasty. Pumpkin spice. Because even though you see it everywhere…it still tastes so good! This recipe for icing also has a twist- keep reading to fall in love with the easiest donuts ever!…
Because who doesn’t love donuts right? Just in time for Halloween I’m bringing you the easiest way to wow your family & friends for breakfast. & believe me when I say this is one of the most dangerous recipes you’ll ever encounter… Once you find out how easy these donuts are to make yourself, things get scrumptious real fast. Now that you’ve been warned, keep reading to see how to put together this fanged surprise!…
Want a warm, cozy meal that won’t break your healthy lifestyle? I have had a very long mission to find the perfect lasagna that isn’t so heavy but still tastes rich. Lasagna is so tasty but also has a delicate balance- & I think this is the best one yet! Plus it is super easy to put together & perfect for busy families! …
When it comes to making dinner lately- I am a slacker. I’ve spent so much time unpacking, moving things around, & just everything that goes along with it that I haven’t had the kitchen space or time to whip up something complicated. As much as I love making things from scratch, sometimes you just can’t. I’m also on the hunt for ideas that help re-purpose leftovers! Keep reading to check out how we customize crostinis & I’ll have a fun giveaway at the end too!…
Growing up I just wasn’t a breakfast person. In fact, neither was my husband. Flash forward to present day & we still aren’t great at eating breakfast daily. Ryan doesn’t try at all & I often forget. The big difference is on the weekends- sometimes we crave it! We started out as newlyweds with canned biscuits & years later have graduated to some simple breakfast recipes that we can make with ingredients on hand. This healthy version of pancakes is a huge hit in our house- check out the recipe & how to change it up below!…
Have you ever made spaghetti squash in the hopes of noodles…& ended up with mush? We have. Quite a few times actually. The faux noodles would merge with the sauce & become squash clumps. They definitely weren’t fooling anyone into thinking they were pasta! So what is the trick? It is all in the cut- keep reading to check it out!…
Hopefully you caught my Thai Peanut Sauce Recipe yesterday because today we’re throwing it together into one of my favorite lunches! Eat them cold, eat them hot, eat them right after they’ve been prepared, save them for later…main dish…appetizer…side…. Seriously this is one of those dishes that does it all. Plus it is completely customizable. If you don’t dig the veggies I do or you prefer tofu instead of chicken- whatever. Plus it is Friday & that means time for another Friday Foodie Linkup! Check it out!
- For Noodles-
- 1 box of spaghetti noodles
- salt & pepper
- 1 tablespoon oil
- 1 clove garlic
- ½ teaspoon Asian peppers or sriracha
- 2 chicken breasts, cut into bite size pieces
- 1 can baby corn, drained well & chopped into thirds
- 15-20 spears of medium asparagus, cleaned & chopped into thirds
- 1-2 tablespoons soy sauce
- For Sauce- see this entry from Home in High Heels
- You'll want about 2-3 tablespoons per person.
- Optional- chopped green onions & peanuts.
- Salt a large pot of water & bring to a boil. Add pasta & cook according to package instructions. Drain, rinse under cold water, & set aside.
- Add oil to wok & heat on high. When heated, dd garlic & saute until lightly browned.
- Sprinkle chicken with salt & pepper, also the dried peppers if using. Add sriracha at the end or directly to the sauce. Add chicken to the pan & cook until lightly browned.
- Add baby corn & saute for 1-2 minutes to remove moisture. Add asparagus last since it cooks faster.
- Add soy sauce & mix thoroughly then remove from heat. Add noodles & sauce mixing well.
- Serve hot or chill. Can be eaten hot or cold.
Yum! Simple, easy to make, & uses a sauce you can keep on hand. Remember to check out that recipe for Thai peanut sauce here– it beats the bottled versions! I really hope you give this recipe a try because it is an amazing fallback meal that is kid friendly as well, just omit spicy additions when you make the sauce. For more texture add some chopped peanuts on top, yum!
& here is the linkup! Hope you enjoy checking out the other recipes as much as I do! Want to join in on our next linkup? Check out my Lifestyle Blogging Network tab here for more information & how to apply.
First off: My husband loves meatloaf. Mexican style, traditional, veggies packed, etc. He just loves it. Because he’ll eat just about any version I tend to stray from the run of the mill recipes. I’m not a big fan of the beef versions either, we both like the firmness & lower calorie count of the ground turkey. If you love cheeseburgers, this will be an instant hit. The best part? You can customize it just like your burger! Keep reading for my basic recipe!
from Home in High Heels
For the mini loaves (or one big one):
20 oz lean ground turkey (or chicken/beef if you like)
1 large egg
1 slice bread (slightly damp & torn into small pieces) or crackers
1 cup cheddar cheese
1/4 cup minced mushrooms (very fine)
1 teaspoon onion powder
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
For the sauce:
4 tablespoons ketchup
2 tablespoons A1 sauce
1 teaspoon Worcestershire sauce
1. Preheat oven to 350 degrees or 375 if making a large single loaf.
2. Combine all ingredients mixing well with clean hands in a bowl. Make sure to incorporate any veggies you add very well so they cool evenly. I find adding cheese last is easier so it holds some shape by the end.
3. Spray your loaf pan, muffin tins, or foil your pan then top with cooking spray. Without this step, it will stick. If you skip it, you’ll lose some of the awesome sticky cheese.
4. Divide up your turkey meatloaf mixture & top with sauce recipe, reserving half.
5. If making large single loaf, cook at 375 for about an hour checking periodically. For mini meatloaves you’ll want to cook at 350 for about 30-35 minutes. Your meatloaf should not be pink in the middle.
6. Let them rest about one minute if they are in the tins then take a knife around edge. You’ll have an amazing, crispy crust thanks to the cheese.
7. Top with remaining sauce & serve!
The best part of meatloaf is turning it into a leftover parade or creating a new favorite. This is especially great if you have kids. In my experience, most kids will eat anything covered in ketchup regardless of how many veggies you manage to stuff in. If you’d like to see a veggie packed version or something spicy, I’m happy to share! We hope you enjoy it, the sauce is my husband’s favorite! Great with the steak fries too!
Love orange chicken? So do we! This is one of those meals we could easily eat weekly. If you’ve noticed, we’re big on Asian cuisine & this is one of the biggest hits. The key to this sauce is the orange marmalade…it is just the best. Keep reading to check it out for yourself!
Here’s a photo of the sauce when it is all done, you should be able to draw a line with your whisk. If you happen to also have a squirrel whisk…well then you’re just fabulous too!
Easy Orange Chicken
from Home in High Heels
For the chicken:
4 chicken breasts, boneless skinless
1/2 cup flour
1 teaspoon ginger
For the sauce:
2/3 cup orange juice
1/3 cup orange marmalade
1 teaspoon cornstarch
1 teaspoon sriracha sauce
1 teaspoon brown sugar
1. Heat a large skillet with vegetable oil for frying.
2. Cube chicken breasts. Mix flour & ginger. Toss to coat lightly.
3. Combine sauce ingredients reserving the cornstarch. Bring to boil & simmer to thicken whisking every few minutes.
4. Fry chicken portions at a time as to not overcrowd your pan. Drain on paper towel.
5. Add cornstarch & 1 teaspoon water mixed to sauce mixture to thicken. Bring to boil again & let thicken.
6. Toss with chicken & enjoy! Serve over white rice if desired.
We love this so much! I haven’t used another recipe in ages for the sauce either, except to make it more spicy. We pretty much eat everything more spicy than I put in the recipes. We usually have it with veggies too just not this night!
Crescent dough is definitely a great emergency food. When I haven’t prepared something, have been working through till dinner, or just have no idea what to make this is a common ingredient. Ready made crescent dough is something I’ve always used but someday I’ll get around to making my own! I use it combined with leftovers or food I need to use up. This time it was a bunch of thin sliced ham in the fridge & a hankering for something cheesy.
Crescent Ham & Cheese Roll Ups
recipe from Home in High Heels
1 8 ounce can refridgerated crescent dough
16 slices thin honey ham
1.5 cups cheddar cheese
2 tablespoons Parmesan (or extra cheddar cheese)
2 tablespoons butter
1/2 teaspoon Italian seasoning
1/4 teaspoon seasoning salt
1. Preheat oven to 350 degrees.
2. Melt butter in glass dish in microwave. Mix in herbs & salt to taste. Set aside.
3. Pop open crescent dough. leave in large sheet for pin wheels. Lay out like a flat rectangle.
4. Sprinkle half the cheese on the dough. Spread out turkey. Top with remaining cheese.
5. Roll into log shape & slice with a very sharp knife for an even cut. Slice into 12, 14, or 16 depending on preference.
6. Baste with melted butter mix. Reserve 1/2.
7. Place in oven for 10 minutes, remove & baste with remaining butter & top with Parmesan. Continue baking 5-7 minutes until bubbly & golden.
8. Remove from oven & serve immediately.
Hubby ate these up! We usually throw veggies in these like broccoli or sauteed peppers. Tonight we were craving “junk” so this was a nice medium. What would you put in roll ups?
I have a confession: I grew up eating a lot of TV dinners. Growing up it was usually a lot of late nights between dance & cheer so it was usually about grabbing something quick. TV dinners definitely made that easier! After we got married we invested in a deep freezer. I can’t imagine life without it! Buying in bulk, getting great deals, & an endless supply of food I’ve frozen when it was in season. I still buy two types of frozen ready meals: healthy pizzas for a busy night & frozen veggies with cheese for quick low calorie lunches. One of my favorites is cauliflower because it mimics macaroni & cheese…which is easily one of my favorite foods ever. Want something a bit heartier during the week with truly hidden veggies? Then Cauliflower Mac N Cheese is for you!
Cauliflower Mac N Cheese
1 10 ounce Package Microwave Ready Cauliflower & Cheese Sauce
2 cups uncooked pasta
1/2 cup cheddar cheese
Optional: salt & pepper to taste.
1. Start pot of salted water to boil to cook pasta. When boiling, cook pasta to al dente.
2. Prepare cauliflower with cheese sauce mixture per package instructions. Let cool one minute.
3. Place cauliflower mixture into blender/food processor. Add in cheddar cheese. Pulse until well combined.
4. If too thick, add a bit of water or cream.
5. Drain pasta well. Mix all ingredients together. Salt & pepper to taste.
This turns out to be a lot like a cheddar cream sauce & if you have kids, they’ll never guess there are hidden veggies. Add chicken, ground turkey, more veggies, or serve just the sauce over veggies. If you love cheese this just might be your new favorite sauce!
I grew up in southern California where seafood is fabulous. When I got married we hit a bit of a fish wall. The only way Ryan tends to like fish is in sushi rolls or fried. Not always the healthiest options. Fish can be pretty inexpensive when bought in bulk & it is awesome to change up dinner time. So what does a girl do when she gets sick of the same ‘ol fish & chips? Try a new recipe of course! Keep reading to see how this recipe went over in our house!
Baked “Fried” Cornflaked Fish
adapted from Click and Cook Recipes
4 white fish fillets (I used Tilapia fillets I’ve had in the freezer, about 6 oz each)
3/4 cup crushed plain cornflakes
1/3 to 1/2 cup flour
1 large egg (white only, yolk removed)
1/2 teaspoon paprika
1/2 teaspoon chile powder (Cajun & taco season are also good!)
Salt & pepper to taste.
Optional: Cooking spray, fresh lemon, or add some kick with additional seasonings.
1. Preheat oven to 425. Spray a non-stick cooking sheet with cooking spray.
2. Sprinkle fish with salt & pepper. Add seasoning to flour. Whisk egg white in small bowl. Reserve con flakes in a separate bowl. Dredge fish in flour & lightly shake off excess. Next dip into egg whites. Last dredge in corn flakes.
3. Make sure fish are completely coated with the corn flakes so it looks like it has actually been fried. Press corn flakes into any bald spots.
4. Place on the prepared cooking pan & spray the tops lightly with cooking spray. Bake 10-14minutes turning once in between cooking if desired.
We both really liked this fish a lot! I ended up slitting the fish up the spine so we had smaller pieces & they cooked faster for a quicker dinner. Ryan approved! We had them as fish tacos with fresh tortillas which I’ll be doing a post on soon. If your family prefers fried over healthy give this combo a try!