May 30, 2011

Healthy Baked Potato Bar

Healthy Baked Potato Bar!!!!

So when it comes to eating healthy....sometimes you have to be creative if you don't want to give up things that you LOVE.  For me...I LOVE baked potatoes!  So I really wanted to find a way to eat them in a HEALTHY LIFESTYLE.

Thank YOU for stopping by my blog!  I LOVE LOVE LOVE Comments and would LOVE if you became a follower too!  Just click on follow in the side bar and you are set!  Also, be sure to subscribe to my blog by EMAIL!  You will get an email each time I post a NEW feature!
Here's what I cam up with and it's FULL of flavor!

Calories:  About 200 with all the toppings using a 100 calorie medium sized potato
Prep Time: About 10 minutes
Servings: Four

4 - Medium Sized Baked Potato, cooked
8 - Slices of Canadian Bacon (SUPER LOW FAT), diced
1/2 - cup reduced fat OR fat free sour cream
1/2 - cup of chopped green onions

Start by dicing up your Canadian Bacon.

Now....start cooking them in a non - stick pan just like bacon...until they are just crispy.

Now your green onions....

Add each ingredient to a serving bowl INCLUDING the sour cream and set it up presentations style on a cool try or with a fun dish.  

And you ARE done!  Full of flavor.....HEALTHY...simple!  Enjoy!

May 27, 2011

Chalkboard Teacher Thank You Gifts

Chalkboard Teacher Thank You Gifts!

So 5 year old son GRADUATES from Preschool and will move onto kindergarten in the fall.  Sniff, Sniff, tear...tear.  So bitter sweet, my boy is growing up.  

But he has had the most AWESOME year with two AMAZING Preschool teachers!  I wanted to let them know how much they are appreciated. Sooo.....I came up with this simple, easy yet thoughtful inexpensive gift for each of them. 

I sprayed TWO pots with CHALKBOARD PAINT (spray) -- click here for your own....

I made a tag for each of them with a CRAFT stick, two identical tags I had left from another project and some glue sticks.  I just wrote - THANK YOU on each one and attached a rope to the tag hole.

I personalized each one by writing the last name of each teacher on the pots in chalk.  Then put an inexpensive plant in each one.

I HOPE they like them and know how appreciated they are!!!

Thank you for popping by my blog today!  I'll be gone for the weekend -- enjoy your Memorial Day as well!  See you Monday!

I linked up this project at...

Truly Lovely
Home is Where My Story Begins
My Romantic Home

May 26, 2011

Chile Lime Grilled Shrimp & Steak Skewers

Chile Lime Grilled Shrimp & Steak Skewers!!!

Oh we were FEASTING tonight!  Look at those gorgeous mouthwatering Shrimp & Steak skewers...and I'll tell you what, they were even BETTER than they look!

Be sure to check out MY SISTER IN LAWS BLOG for an AWESOME Roasted Vegetable Recipe!  All organic too!  Click HERE...for her link. 

Welcome to my BLOG and THANK YOU for popping by!  I would absolutely LOVE if you became a 'follower' by clicking in the left hand side bar and SUBSCRIBED to email updates too!

So the sun was finally shining and mood's were lifted around here in the Pacific's officially GRILLIN' season!  And with Memorial Day weekend approaching....HERE is a GREAT recipe for you to try out!

Prep Time:  15 minutes
Cook Time: 15 minutes
Servings: 6

1 - pound of medium sized precooked, peeled and detailed shrimp
1 - pound of lean cut sirloin steaks (The least amount of marbling visible, means the leaner it is)
1 - lime (for juice and shredded lime peel)
1 - canned jalapeno, finely minced
4 - tablespoons of garlic, minced (WE LOVE GARLIC)
4 - tablespoons of soy sauce
2 - tablespoons of extra virgin olive oil
2 - teaspoons chili powder
1/2 - teaspoon of cayeene
1/4 - cup cilantro, roughly chopped
3 - tablespoons honey

Start soaking your skewers about an hour before you plan to put meat on the grill.  (So they don't catch fire as I can assure you I HAVE DONE BEFORE!!)

Preheat your grill to a medium-high heat around 350 degrees.

Cube up your steak into large bite size pieces.  (not too small or they will fall off the skewers)

  Now start chopping up your ingredients and add them ALL to one bowl except the meat....and whisk...

I 'zest' the entire peel of the entire lime AND squeeze ALL the juice I can get out of the lime once I'm done...ALL into your mixing bowl.

NOW...spread half of your Chile-Lime mixture into the steak bowl...and half into your shrimp bowl.  Toss the meat to coat evenly. 

Next --- we start to skewer them!  I use TWO skewers --- that way they don't fall off as easy while they cook and they ARE SO MUCH EASIER TO FLIP

And....READY, SET, GRILL!  Or in my house....hand them to my hubba hubba and ask him to 'do his thing'!!!

It should take approximately 1-2 min per side for the shrimp and 2-3 min per side for the steak depending on how thick your pieces are.


IF you like steak and shrimp....YOU WILL LOVE THIS! sure to check out MY SISTER IN LAWS BLOG for an AWESOME Roasted Vegetable Recipe!  All organic too!  Click HERE...for her link. 

Thanks again and I would LOVE LOVE LOVE to hear and see your comments!  START GRILLIN'!

May 23, 2011

Parmesan Asparagus Stuffed Chicken with Garlic & Herb Red Potatoes

Parmesan Asparagus Stuffed Chicken with Garlic & Herb Red Potatoes!

Oh...this was SO good and I completely made this from scratch with just what I had around the house.  NO SPECIAL trip to the grocery store for ANYTHING!  I had already thawed some chicken but only TWO breasts so I had to figure out what to do with them and I have a TON of asparagus that's gonna go bad soon if I don't use it

Parmesan Asparagus Stuffed Chicken with Garlic & Herb Red Potatoes it is!!!!
(Super duper healthy too....:)

THANK YOU FOR VISITING MY BLOG!  If you are new...Welcome and if you are a returning visitor...welcome back.  If you are NOT YET a sure to click on follow in the side bar and enter your email in the subscription bar!  Enjoy today's recipe!

My son...ate EVERYTHING on his plate!

Calories: About....175 in each roll up (STUFFED)  And....about 300 calories in a serving of potatoes
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

2 - Large 6 oz Boneless Skinless Chicken Breasts
4 - Pieces of Canadian Bacon (fully cooked)
12 - stalks of asparagus
1/4 - cup parmesan cheese, shredded
1/4 - cup fat free feta cheese
1/4 - cup plain non-fat yogurt
1 - tablespoon fresh basil, finely shopped (or 1 teaspoon of dried)
1 - tablespoon fresh flat leaf parsley, finely shopped (or 1 teaspoon of dried)
1 - teaspoon salt
1/2 - teaspoon ground pepper
Pam Cooking Spray
4 - Medium sized red potatoes, thinly sliced
2-3 - Large garlic cloves, minced
4 - Sliced Canadian Bacon, diced into bits
2 - tablespoons fresh basil, finely shopped (or 1 tablespoon dried)
1/4 - cup parmesan , shredded
Pam Cooking Spray

Preheat Oven to 400 degrees.  Prepare a cooking sheet by lining it with tin foil (you will thank me later) and spraying with Pam cooking spray.

Cut each of your chicken breasts in half length wise.

Mix together your Parmesan, Feta, Yogurt, Basil, Parsley, Salt and Pepper.

Place a slice of Canadian Bacon, a quarter of your cheese mixture and 3 asparagus spears cut to fit on each half of chicken breast.  And roll up.  Place seam side down on your prepared cooking sheet. Cook at 400 degrees for about 25 minutes or until chicken is cooked through. 

NOW...Let's start your Potatoes!  Heat up a large pan on medium high heat and spray with Pam cooking spray.  Add your diced Canadian Bacon slices and cook until crispy like bacon bits (just a couple minutes). 


 Add your garlic right about now....and mix evenly with bacon bits.  Then add your sliced potatoes, parmesan, basil and salt / pepper to taste.  Cover and cook about 20 minutes - - should be done when chicken is done or close to it.  STIR and Toss it around every so often.

Woot!  Woot!  You are done!  Finished...WAAALAAA!  Lovely flavors....I'm SO glad this turned out!  I took pictures along the way HOPING it would :)

Be SURE to comment below and let me know how YOURS turned out! 

I linked up this Recipe at....

May 21, 2011

Kids Craft - Elephant Watering Can

Kids Craft - Elephant Watering Can!
(Your little one will never want to stop watering your flowers!)

So I get texts...and emails ALL DAY about people EATING MY RECIPES and making my crafts!  Or even ...what should I do with this awesome chair??  What kind of stain should I use??  I LOVE IT!!!!!  I'd LOVE if you all would do that on here TOO!  This blog...IS FOR YOU! :)  Thanks for ALL that you ALL make this soooo successful!

So my AWESOME Mother In Law subscribes to 'Family Fun Magazine' for my daughter, and I'm the one who LOVES it!  I LOVE when it comes...I pick out AT LEAST one sometimes two or three fun things to make with the kids either cooking....or crafting.  My 5 year old son is the one who enjoys them for the most part right now.  My oldest is headed into high school and as you can imagine...SHE'S USUALLY TOO COOL! :)  But I've even got birthday cake ideas for them from this magazine...LOVE IT!

I think...I'll add this to MY FAVORITE THINGS!

Ad much as I'd LOVE to claim this idea as my own....It's NOT :)  For the life of me....I can't find the exact LINK to this project on their website - But here is a link to their website by clicking HERE!

Here's the page I followed....


2 Milk Jugs (Emptied and cleaned)
1 Milk Jug Cap
Craft Foam (We used Construction Paper)
Hot Glue Gun & Glue
Elmers Glue
2 Google Eyes

Start by cutting out the handle of your second Milk Jug and discard the rest.  You can tell how to cut the handle out by looking at the main picture at the top of this page.  (Every jug is different so do the best you can)   

Discard the rest of the 2nd milk jug.

Start by tracing a bowl or hand drawing two LARGE circles for the ears.  I had my son cut them out.  Then glue them on your whole milk jug where the ears should go. 

Next draw small circles just larger than your google eyes.....(or trace them with something) for the eyes.  I had my son cut them out and glue them on.  Then he glued the google eyes on top of those.

Next, I used scissors to cut small slits around the outside circle of one end of the 2nd milk jug handle.  And then I used scissors to cut a hole in the top of the milk jug cap.  

NOTE:  Use the scissors to make a hole in the top of the cap...then cut in a circle.  It doesn't have to be exact or perfect because you are gluing on top of it!

Next...cut small holes in the other end of the milk jug handle that will face outward...for a sprinkle type effect when the can is watering.  (EVEN though it doesn't really work :)

Now...put the milk jug cap ON the WHOLE MILK JUG!  (Very important...if you don't do this first you will end up with a crooked elephant trunk when you are done)    Once the cap is in place on the milk jug...use your hot glue gun to adhere the scissor cut side to the milk jug cap.  (USE A GENEROUS AMOUNT OF HOT GLUE TO SEAL IT)

NO JOKE!  You are done and NOW.....YOU GO WATER PLANTS!  They LOVE fun...and so worth it!  Thanks Disney Family Fun Magazine!

Thank you SO much for coming by my blog today!  I LOVE your comments and would love to hear your...what do I do here...I did this...or what do you think ... Comments....LOVE TO ALL!

I linked up this project at...

Home is Where My Story Begins
Lamb Around

May 20, 2011

Cedar Plank Salmon AND Grilled Shrimp with Veggies

Cedar Plank Salmon AND Grilled Shrimp with Veggies!
(It's GRILLIN' weather around here!)

You will LOVE this light, refreshing dinner with tons of taste!  I use my FAVORITE salmons seasoning from MY FAVORITE THINGS by clicking here....and an AMAZING Alaskan salmon that was on sale.  The flavors from each part of this meal will DELIGHT your taste buds!

And super SIMPLE to cook!  Even for the beginner!

I'd LOVE if you would pop over and SUBSCRIBE BY EMAIL on the left side bar!  You'll get an email every time I post a NEW post and you know when to come back!

1 - pound Salmon fillet (the tail end always has less bones)
2 - tablespoons Organic Great King Salmon Seasoning & Rub
2 - tablespoons of Extra Virgin Olive Oil
1 - Large Sweet Onion
24 - medium sized precooked, tail off shrimp
2 - Green Bell Peppers
10 - Asparagus tips
 1 - Cedar Plank for grilling with food  -  You can buy cedar planks HERE

NOTE:  You could use whatever quick cooking veggies you want to...we use these because everyone in the family likes one or more of them :)

Start by soaking your cedar plank AT LEAST 30 minutes ahead of time but I would do it all day if you can...because it catches fire easy...:)

Preheat your grill to about 350 degrees.

Add your salmon fillet to your cedar down.  rub 1 tablespoon of your Extra Virgin Olive Oil on top of your salmon and spread 1 tablespoon of Organic Great King Salmon Seasoning & Rub on top of that.

Add all your veggies and shrimp to a large bowl and toss with your remaining tablespoon of Extra Virgin Olive Oil and your remaining tablespoon of Organic Great King Salmon Seasoning & Rub.

Add your veggies & shrimp to a grilling basket lined with foil. them both on the grill and CLOSE THE LID TO COOK.

NOTE:  You could skewer the veggies and shrimp if you want.  I just use a grilling basket lined with foil so nothing falls out.  Just makes it easier for me.


Cook until your salmon is done in the middle and your veggies are crispy tender.  

YOU ARE DONE and you have one AMAZING DINNER!  YOU can't go wrong here!  And super HEALTHY!

Enjoy!  And thanks again for stopping by my blog!  Remember:  I LOOOOOVE comments!

May 17, 2011

Three Pepper Hummus

Three Pepper Hummus !
(It's a DIP, SPREAD, GARNISH --- Great on fish, shrimp, crackers, chips and even a turkey sandwich)

This Hummus seriously surpasses ANY hummus you can find in the store...TRY IT!

Hummus is SUPPOSED to better for you than most other dips and full of all the good fats.  It still needs to be eaten in MODERATION as with anything else, but I have messed around with multiple recipes and COME UP WITH THE BEST!  You will LOVE it!

Thank you SO very much for stopping by my blog and I DO hope to see you back here!  I would LOVE if you would click on FOLLOW in the side bar or set up your email subscription!

NOTE:  The way the recipe leads...there will be a little spice but it won't linger.  Add more of any of the peppers for MORE HEAT!

1 - 15 oz can of Garbanzo Beans
6 - - oz roasted red peppers in a jar
2 Tablespoons of canned jalepenos
3 - large garlic cloves
3-  tablespoons of roughly chopped cilantro
3 - tablespoons freshly squeezed lemon juice
1 - teaspoon paprika
3 - tablespoons roughly chopped onion
1 - teaspoon freshly cracked black pepper
1 - teaspoon sea salt
1 - tablespoon chipotle pepper in adobo
¼ - cup extra virgin olive oil

So I start with none other...than guessed it....MY MAGIC BULLET!  I'm not even kidding, I use it for EVERYTHING!  Just add ALL the ingredients to your food processor.  My magic bullet's mixing cups are smaller so I split it half and half and then mix it altogether at the end.

Now just mix until smooth.....

We serve with these AWESOME chips we found at our local Costco Warehouse but I've seen them in other grocery stores.  They are called FOOD SHOULD TASTE GOOD MULTI-GRAIN CHIPS!

Just a couple days ago, my mom brought over some stuff for a garage sale we are going to have...stuff she wants to sell.  I found these totally AWESOME Pepper bowls.....SO PERFECT TO SERVE THIS HUMMUS IN!

(So...we are NOT selling them :) SERVE!  That perfect Hummus is DONE that quick!  Bring it to a party...keep it around the house and use to dip your shrimp in...garnish your salmon with...spread on a turkey sandwich in place of mayo!  YOU WILL LOVE IT!

Thanks so much and I really really DO LOVE TO HEAR YOUR COMMENTS! 

I linked up this recipe at...

Blog Archive