Hummus and Veggie Sandwich

Hummus and Veggie Sandwich

Serves 4.

This is such a simple sandwich, some would say it doesn't even need to be posted.  But for someone like me, who used to cooking with some sort of meat most of the time, this was a fresh idea for my recipe box.  It will definitely remain there.  Loved these!

8 slices whole wheat bread
Hummus, your choice of flavor (I used roasted pine nut)
1 cucumber, thinly sliced
3 vine-ripened tomatoes, thinly sliced
~2 cups sprouts
~2 cups shredded carrots
~1-2 cups thinly sliced red onion
Spread hummus on all 8 slices of bread.
Top 4 slices with even amounts of vegetables.  Complete sandwich with other slice of bread.
Cut in half.  Serve.  Enjoy.

Roasted Brussel Sprouts

Roasted Brussel Sprouts

Serves 4 as a side dish.

This may be one of my new favorite sides. 

12 oz. package brussel sprouts, halved
3 slices bacon, chopped
Olive oil
Balsamic vinegar
salt and pepper

Toss brussel sprouts in olive oil and balsamic vinegar.  Spread on a baking sheet and season with salt and pepper.  Stir in chopped bacon.

Roast for 15-20 minutes, or until brussel sprouts and bacon are roasted crispy.

Roasted Red Pepper and Goat Cheese Flatbread

Roasted Red Pepper and Goat Cheese Flatbread

Makes 4-5 flatbreads.

I love making these for parties.  They are super easy, can be assembled ahead of time, and always get eaten.

5 Naan flatbreads
1 small package goat cheese, crumbled
1 jar roasted red peppers, chopped
Balsamic glaze

Top flatbreads evenly with crumbled goat cheese and roasted red peppers.  Drizzle with balsamic glaze and cut into slices to serve.

For a dinner entree option, add chicken:

Fish Dip Face-Off

Fish Dip Face-Off

Makes about 2 cups total, 1 cup of each dip.

In the little seaside town of Stuart, Florida, the Mister's family has been vacationing for years.  And while there, they always have to have Mrs. Peters' Smoked Fish Dip.  They love it, and I was recently introduced to it myself when we went there last spring.. its great.  In an attempt to recreate it myself, I made two fish dips for the family to judge.  Dip #2 was supposed to be the most like Mrs. Peters' (based on the ingredients listed on her website), but Dip #1 was the winner in terms of taste!

Start with:
10 oz. smoked mackerel (plain or peppered)
6 oz. smoked halibut

Dip #1 additions:
4 oz. cream cheese, softened
Juice from 1/2 lemon
1/8 c. mayo
4 T. minced onion
Garlic salt, to taste

Dip #2 additions:
1/2-3/4 c. mayo (you make the call)
Juice from 1/2 lemon
2 T. white vinegar
Garlic salt, to taste

Crumble smoked fish in a large bowl and divide equal portions into two bowls.

To bowl #1, add ingredients listed under Dip #1.

To bowl #2, add ingredients listed under Dip #2.

Stir both dips well.  Serve with crackers.  Store leftovers in refrigerator.

Apple Cinnamon French Toast Bake

Apple Cinnamon French Toast Bake

Serves 4-6.

So you've got company in town for the holiday and you feel like you should prepare an actual breakfast for them on Thanksgiving.  You could set out cereal and milk, along with a hot pot of coffee, and let the troops fend for themselves.  And when YOU'RE the guest, you -- :::gasp!::: -- kind-of, almost (...dare I say it?) prefer that.  But you don't want to do that when you're hosting, because... because... you like to be hospitable and play Suzy Homemaker and put something extra on your already-long to-do list.  I mean, it's not like you have Thanksgiving dinner to prepare or anything.  So if you fall into the category I've just described, consider making this... for the following reasons:  1) You can make it the night before and pop it in the oven in the morning.  2) It's easy.  3) It's seasonal.  4) It's "light" compared to most French toast casseroles, which you'll appreciate when you're on your third helping of mashed potatoes and second slice of pie later in the day.  5) It'll help you feel satisfied as you scamper around the kitchen, knowing you've served your guests well.

2 large apples (I used Honey Crisp)
3 T. brown sugar
1 t. cinnamon
1 French baguette, sliced and chopped into bite-size pieces
1-1/2 c. Egg Beaters
1 c. milk
1 t. vanilla
2 T. honey
1 t. cinnamon
1/2 t. nutmeg
dash salt
Confectioners' sugar, for dusting (which I forgot to do..)

Prepare an 8x8 baking dish by coating it with nonstick spray.

Peel, core, and chop apples.  In a bowl, toss apples with cinnamon and sugar to evenly coat.  Place mixture in the bottom of the prepared baking dish.

Spread cubed bread evenly on top of apple mixture.  In a separate bowl, whisk eggs, milk, vanilla, honey, cinnamon, nutmeg, and salt.  Pour over bread.  Refrigerate overnight.

The next morning, preheat oven to 350 degrees.  Bake for 45-50 minutes or until eggs are set and top is beginning to turn golden brown.

Trail Mix Cookie Cups

Trail Mix Cookie Cups

Makes 3-4 dozen.

Threw these together with ingredients I had around the kitchen.  And they turned out great!  Loved the consistency from baking them in a muffin tin.

2-1/4 c. all-purpose flour
1 t. salt
1 t. baking soda
1 c. butter, softened (2 sticks)
3/4 c. sugar
3/4 c. brown sugar
1 t. vanilla
2 eggs
2 c. trail mix -- I threw together peanuts, raisins, M&Ms, mini semisweet chocolate chips, and peanut butter chips

Preheat oven to 350 degrees.  In a medium size bowl, mix together dry ingredients (flour, salt, and soda).  In a mixing bowl, cream butter and sugars until well combined.  Add vanilla and eggs; beat well.

Gradually mix in dry ingredients until combined.  Do not beat.  Stir in trail mix.

Drop by rounded tablespoonfuls into a mini muffin tin.  If you do not have a non-stick pan, be sure to grease and flour first. 

Bake for 12-14 minutes, or until golden brown and just set.  Cool completely in pan, or at least until cups can be removed without breaking apart.

Steak and Potato Salad

Steak and Potato Salad

Serves 2.

I came up with this salad after having roasted potatoes on a salad at a favorite restaurant near my hometown.  It's different... but it's good.  :)  Next time you have a steak dinner, cook up an extra one to use the next day in this salad.

Mixed greens
Your favorite type of steak, cooked and chopped
3-4 small red potatoes
Olive oil
1/4 c. chopped red onion
1/4 c. chopped green pepper
Bleu cheese dressing

Preheat oven to 400 degrees.  Quarter red potatoes, toss in olive oil, and roast in oven for 45-60 minutes until brown and beginning to crisp.

Meanwhile, cook steak (if needed) and fill two large salad bowls (I use my pasta bowls as salad bowls) with mixed greens.  Top with steak, warm potatoes, red onion, and green pepper.  Serve with bleu cheese dressing.

Teriyaki Chicken Salad

Teriyaki Chicken Salad

Serves 4.

Remember when you ate all that Halloween candy on Monday? 
You know how you've been eating Halloween candy all week?
So you know how you've been eating Halloween candy all month, ever since it was displayed in stores when it was still 90 degrees and sunny outside?  Feeling the effects on your waistline?  I know, I know, my cookie dough post on Monday was not helpful.  My apologies.
Clean up your act with this salad.  Plus, if you lose two pounds before Thanksgiving, you'll feel slightly better about yourself when you gain them back.

4 small chicken breasts
1 c. teriyaki marinade
1 c. green beans, ends removed
8-10 c. spinach
1 tomato, chopped
1/2 red onion, thinly sliced and chopped
Chow mein noodles
Sesame ginger salad dressing

Marinate chicken breasts in teriyaki marinade for at least 30 minutes, or overnight.

Grill or pan-fry chicken breasts until cooked through.  Slice and set aside.
Meanwhile, steam green beans until cooked through.  Set aside.

In large salad bowls, arrange equal amounts of spinach.  Top with equal amounts of tomato, red onion, green beans, and chicken breasts.  Finish with chow mein noodles and serve with sesame ginger salad dressing.

Cookie Dough for One

Cookie Dough for One

As if you needed MORE junk to eat on Halloween, feast on this.  It's a personal bad habit of mine.

3 T. flour
1 T. sugar
1 T. brown sugar
1 T. butter, softened or melted
2 t. milk
dash salt
dash vanilla
chocolate chips

Mix all ingredients, except chocolate chips, in a small bowl.  Stir in chocolate chips.  Eat.  Enjoy.  Repeat, if desired.

A Favorite: Meatloaf

A Favorite: Meatloaf

Serves 4-6.

I blogged about this two years ago.  I've gotten a lot of great feedback on the recipe and it remains one of my personal favorites.  Just reminding you that it's out there.  If you haven't tried it yet, you probably should.  Plus, since it freezes so well, it a great recipe to double and freeze a few (still raw) for your later enjoyment.

2 lbs. ground beef
1 c. shredded cheddar
1 packet onion soup mix
1/2 onion, chopped
2 eggs
3/4 c. water
1/3 c. ketchup
3/4 c. bread crumbs
2-4 slices of bacon, optional

Preheat oven to 350 degrees.

Add all ingredients, except bacon, into a bowl and mix until evenly distributed.
Form into 4-6 mini meatloaves.

Criss cross one slice of bacon, halved, over the top of each meatloaf.

Place in baking pan and bake, uncovered, for 1 hour.

Guacamole - for a crowd!

Guacamole - for a crowd!

This guacamole typically gets rave reviews.  Bring it to you next summer gathering!

5 avocados
2 cloves garlic, mashed or diced as small as possible
1/2 red onion, diced
1/2 c. chopped fresh cilantro
3 limes, juiced
2 t. salt

Slice avocados in half; remove pits and scoop avocado flesh into a large bowl. Add garlic, red onion, cilantro, juice from limes, and salt. Mash until well combined. Add additional ingredients to taste.

A Note From The Little Lady: Optional guacamole add-ins include corn, freshly chopped tomato, black beans

Two Easy Subs to Freeze

I keep these subs in the freezer for an ultra-quick dinner, spontaneous picnic, or, most often, weekend lunches for The Mister.

Italian Sub

6 hoagie buns

1/2 lb. Pastrami deli meat

1/2 lb. smoked ham deli meat

1/4 lb. Genoa salami deli meat

1/4 lb. sliced Provolone cheese (12 slices)

Creamy Italian salad dressing

banana pepper rings

Split hoagie buns and assemble sandwiches, distributing meats and cheese evenly among the buns. Add creamy Italian dressing and banana pepper rings, and top with other half of bun. Wrap tightly in plastic wrap; freeze. When ready to enjoy, simply thaw in refrigerator overnight, or defrost in microwave for immediate consumption.

Buffalo Chicken Sub

6 hoagie buns

1 lb. Buffalo chicken deli meat

1/4 lb. sliced Provolone cheese (12 slices)

Buffalo sauce/marinade

Split hoagie buns and assemble sandwiches, distributing meat and cheese evenly among the buns. Add some Buffalo sauce and top with other half of bun. Wrap tightly in plastic wrap; freeze. When ready to enjoy, simply thaw in refrigerator overnight, or defrost in microwave for immediate consumption.

Italian Chicken Sub Sandwiches

Italian Chicken Sub Sandwiches

Makes 2 sandwiches.

A hit with the mister!

2 hoagie rolls

Olive oil

1 chicken breast

1/4 c. Italian dressing

4 slices provolone cheese

4 slices Genoa salami

Creamy Italian dressing

Marinate chicken breast in Italian dressing for at least 30 minutes.

Preheat oven to 350 degrees.

Split open hoagie rolls and brush insides with olive oil. Set aside.

Cook chicken breast in a skillet over medium heat until cooked through, flipping halfway through. Thinly slice chicken breast and separate into two portions.

Assemble each sandwich by layering two slices of salami, chicken, Italian dressing, and topped with provolone cheese. Top with other side of bun and wrap sandwich in foil.

Bake for 15 minutes, or until cheese is melted and sandwich is warmed through.

Healthy Banana-Berry Muffins

Healthy Banana-Berry Muffins

Makes 8 muffins.

These are healthy. They don't taste like a muffin you'd get at your local bakery. Or a muffin you'd get at Costco, Starbucks, or Caribou. They taste... healthy. But they also don't have the calories, fat, and sugar content of the retailers named above. I almost didn't blog about these, because, let's be honest, most people want a muffin that tastes like at least slightly cake. But if you have little ones at home, this could be a great recipe for you. To a child's taste-buds, I think they would plenty sweet enough, and Mom will feel about offering a healthy snack!

1 very ripe banana, mashed

1 T. honey

1 egg

1 single-serve container of mixed berry yogurt (not mini, child-size)

1/2 c. whole wheat flour

Pinch of salt

1 t. baking powder

Preheat oven to 350 degrees.

Combine all ingredients in a bowl and stir until just combined. There should be no dry spots, but don't be concerned if the batter is lumpy.

Prepare muffin tin by filling 8 spots with muffin liners. Evenly distribute batter between 8 liners. Bake for about 18 minutes.

"Buffalo" Mini Meatloaf

"Buffalo" Mini Meatloaf

Serves 4.

This meatloaf is buffalo in flavor, and also, quite literally, buffalo meat. The flavors are subtle enough to add a new taste, while still keeping the classic meatloaf vibe.

1 lb. ground bison

1/4 c. chopped green pepper

1/2 c. chopped onion

1-oz. dry Ranch dressing pkg.

1 egg

1/4 c. bread crumbs

1/8 c. Buffalo wing sauce

1/4 c. crumbled blue cheese

Preheat oven to 350 degrees.

Thoroughly combine all ingredients in a large bowl. Form into four mini meatloaves.

Place in a baking dish that has been coated with nonstick spray.

Bake for 45 minute-1 hour.

Spinach & Cheese Stuffed Chicken

Spinach- & Cheese-Stuffed Chicken

Serves 2.

We really enjoyed this tender chicken with its creamy filling. You can do all the prep work ahead of time and bake later in the day, or even wrap and freeze until you're ready to pull it out for dinner. Just be sure to thaw before baking.

2 chicken breasts

1 c. (not packed) fresh spinach leaves

1/4 c. sour cream

1 clove garlic, minced

1/4 c. shredded mozzarella cheese

1/4 c. shredded Parmesan cheese

Rotisserie seasoning

Preheat oven to 350 degrees.

Holding a knife horizontal to the cutting board, split chicken breasts but do not go all the way through.

In a small bowl, mix sour cream, minced garlic, and shredded cheeses.

Stuff chicken breasts with, first, a layer of spinach leaves, and, second, a layer of the of the sour cream mixture. Season with Rotisserie seasoning, or any other poultry seasoning of your choice.

Bake for 1 hour; serve.

Creamy Spinach Casserole

Creamy Spinach Casserole

Serves 2.

This was absolutely delicious! Fairly quick and easy to prepare for a weeknight, but would also hold its own as a side dish on the holiday table.

2 c. spinach (not packed)
1/2 small onion, chopped
1/2 t. minced garlic
1 t. olive oil
1 c. cubed day-old bread
1 egg white
1/4 c. heavy cream
Salt and pepper, to taste

Preheat oven to 425 degrees.

In a skillet over medium heat, saute onion and garlic in olive oil for 2-3 minutes. Add spinach and allow the heat to reduce it in size.

Meanwhile, in a small baking dish (about the size of a loaf pan) that has been coated with nonstick spray, evenly spread cubed bread. Add spinach mixture evenly over bread.

In a small bowl, whisk egg white and heavy cream together. Pour over bread and spinach mixture.

Bake 18-20 minutes, or until golden and cooked through.

A Note From The Little Lady: I used a mini whole wheat bagel for the day-old bread in this recipe and it worked fabulously.

Spicy Chicken Enchiladas

Spicy Chicken Enchiladas

Serves 2.

Spicy is right! These hold a kick! I reduced the number of chipotle chiles used after we were a little overheated the first time around. A little bit goes a long way; just be sure to chop the chile finely so that it can spread throughout the dish. A great flavor, and a great change from the more typical enchiladas out there.

3 large tortillas

1-1/2 c. cooked rice

1 c. cooked, shredded chicken

1 chipotle chile (from canned chiles in adobo sauce), chopped very small

2 T. adobo sauce (from can)

3/4 c. salsa

1/4 c. sour cream

1 c. shredded Mexican blend cheese (reserve 1/4 c.)

Preheat oven to 350 degrees.

In a small bowl, combine chopped chile, adobo sauce, and salsa.

In a large bowl, combine rice, chicken, sour cream, and 3/4 c. shredded cheese. Add half of the salsa mixture to the chicken mixture. Divide evenly between three tortillas and roll up; place seam side down in an 8x8 baking dish.

Top enchiladas with remaining salsa mixture and 1/4 c. shredded cheese.

Citrus Punch - Spiked and Virgin

Citrus Punch - Spiked & Virgin

Makes about 20 (8-oz.) servings

Such a great summery drink. It's refreshing and sweet, and my version accommodates guests who are looking for a cocktail as well as guests who are looking for nonalcoholic punch.

Inspired By: Hometown Cooking magazine, June 2000

12-oz. can frozen lemonade concentrate, thawed and divided

12-oz. can frozen limeade concentrate, thawed and divided

12-oz. can frozen orange juice concentrate, thawed and divided

2-1/2 c. water (for virgin)

2 c. vodka + 1-1/2 c. water (for spiked)

2 cans lemon-lime carbonated beverage, such as 7Up or Sprite

Ice cubes

Divide juice concentrates evenly between two pitchers.

To virgin punch, add 2-1/2 c. water.

To spike punch, add 2 c. vodka and 1-1/2 c. water

Add 1 can of lemon-lime beverage to each punch.

Stir.

Taste and add more water, vodka, or pop as desired.

Refrigerate until party time.

Add ice cubes to pitchers before serving.

Buffalo Chicken Salad

Buffalo Chicken Salad

Serves 2.

I tag this as a "Little Lady Original," but let's be honest, it's pretty basic, extremely simple, and has probably been a published recipe in numerous different places. But the point of this blog isn't overly impressive foods with long recipes and grueling preparation. The goal here is to collect a variety of recipes that mesh with every day life. Recipes that are easy to prepare, yet tasty. Some that are comforting and fattening, but balanced with others that are light and healthy. This falls into light and healthy. A great summer meal when you're prepping your beach body for vacation or a day at the pool with friends.

2 chicken breasts, 4 oz. each

1/2 c. Buffalo sauce marinade

1 T. olive oil

1/4 c. blue cheese

1/4 c. thinly sliced red onion

Croutons

Ranch dressing

6 c. mixed salad greens

Marinate chicken in Buffalo sauce for at least 30 minutes, preferably overnight.

Heat olive oil in a skillet over medium high heat. Add chicken and cook, about 8 minutes per side, or until no longer pink in the middle. Slice into bite-size pieces and set aside to cool slightly.

Prepare plates by arranging 3 c. mixed salad greens on each one. Top evenly with chicken, blue cheese, red onion, and croutons.

Serve with Ranch dressing.