Roasted Brussels Sprouts and Sweet Potatoes

I love veggies, all veggies!  Well maybe not beets, but everything else!  I have always loved Brussels Sprouts, but we grew up eating them boiled or maybe topped with a cheese sauce.  Roasting them is one of my two favorite ways to eat them.  The roasting brings out the natural sweetness in all veggies and carmelizes into so much flavor!  Meaningless info: the actual name is Brussels Sprout.  I guess I always pictured them growing in little rows like mini cabbages but then I saw them at Trader Joe's like this:

This is such an easy side dish to throw together.  The two veggies pair really well together. Enjoy!

Roasted Brussels Sprouts and Sweet Potatoes

1 lb. fresh Brussels Sprouts 
1 large sweet potato
1 tablespoon olive oil
1 tablespoon lemon pepper
1/2 tsp granulated garlic
Salt to taste

Wash veggies.  Slice ends of sprouts off and remove any loose outer leaves.  Cut in halves.  Cut sweet potato into 1/2 inch cubes.  Place veggies, oil and spices into a large ziploc.  Shake well to coat and pour onto lightly oiled cookie sheet.  Spray with additional olive oil spray.  Roast at 400 for 25-30 minutes.

My other favorite way to eat them is like this:

Brussels Sprouts with Bacon and Walnuts

I use balsamic vinegar and the pre cooked crumbled bacon from Costco.  Fast and easy and so good!!!

Thanks for visiting!  I'd love to hear your comments and please join me at the fun parties below!

~Renee

Crockpot Buffalo Chicken Wraps

I love using my crockpot on busy days but I find myself doing the same old recipes again and again. I came across a post of new recipes by Pillsbury and decided to modify a few to make them a bit healthier and lighter. This one was a hit and will be definitely be on the menu again soon. Super easy and so flavorful!

Crockpot Buffalo Chicken Wraps

1.5 lbs boneless chicken breast or tenderloins
1 package dry Ranch dressing mix
Frank's Red Hot Buffalo Sauce
Bleu Cheese Crumbles or Bleu Cheese dressing
Tortillas or lettuce for wraps

Thaw chicken and pat dry with paper towels. Add to a large ziplock with dry Ranch dressing mix and shake well to coat.  Place coated chicken in crockpot, discard leftover mix in bag.

Pour 1 cup Frank's Red Hot Buffalo sauce over chicken.  Cook on low 5-6 hours or on high 2-3 hours until chicken is tender.  Remove chicken and shred.  Return to crockpot and toss with sauce.  Serve with low fat tortillas or lettuce leaves as wraps.  Top with crumbled Bleu Cheese or dressing.

Thanks for visiting and your comments are welcomed!  

~Renee

Mavis' Johnny Mozetti

My dear husband grew up in the Panama Canal Zone. In this little American enclave in the middle of Central America everything was 'American', right down to the potluck church suppers and dinner time favorites. Hubby's mom Mavis was known as a great cook and when Ken went away to college in the US she made him a little handwritten cookbook of all his favorites. Johnny Mozetti is one he raved about so I make it frequently in our dinner rotation.

I made it recently for a big family dinner and everyone loved it. Even if you're not a green olive fan (I'm not) don't skip them! It gives a really interesting tang and kick of flavor. Here is a pic of Mavis' Original recipe:

And here is my updated recipe, only because some items aren't available in the US and it makes a 9x13 casserole.  

Mavis' Johnny Mozetti

1 lb. lean ground beef

1 stalk celery chopped

1 small onion chopped

1 green pepper chopped

1 can mushrooms drained 

1  28 oz jar or can pasta sauce (I use Hunts Garlic and Herb)

1 cup water

1 small jar green Spanish olives drained

1 6 oz package wide egg noodles

2 cups shredded cheddar cheese

Brown ground beef with vegetables until done, drain well.  Mix in sauce, water, noodles and olives.  Mix well and spread in greased 9x13 pan.  Top with shredded cheese.  Cover tightly with foil and bake at 350 about 1 hour or until noodles are tender but not mushy.  (I usually sneak one noodle out from corner to check tenderness).  Enjoy! On an interesting side note, here is a link to where the name Johnny Mozetti came from: Johnny Mozetti

 

 

Linking up to the fun parties below!

 

~Renee

 

2 Ingredient Pumpkin Cookies

These little cookies are all over pinterest and the blogosphere but I had to share.  So easy, so moist and just scrumptious.

All you'll need is a spice or carrot cake mix and a 15 oz can of pumpkin puree.

Mix well and give in to the urge to upgrade with mini chocolate chips and extra cinnamon.  I did and it was even yummier!

Drop by rounded spoonfuls onto a greased cookie sheet.  I use my little mini ice cream scoop.  Then flatten slightly with a glass sprayed with Pam or dipped in sugar.  Bake at 350 for about 10 minutes.  They are great as is or lovely dipped in fat free cool whip.  Makes about 3 1/2 dozen, 

Mini French Onion Quiches

I love dip.  In fact, it's one of my red light foods.  Meaning I can't stop eating it.  Onion dip, Ranch, Artichoke Jalapeno, Jalapeno Popper... love them.  But I also love that they can be a quick substitute in other dishes, because they're already seasoned.  (see my Stuffed Potatoes recipe below)  The original recipe called for half and half but substituting the dip and skim milk cut back on the fat and calories a bit.  Use the light version of the dip and cut back even more!

I made these little quiches for my family today, to enjoy during the football marathon.  The dough is dropped by spoonfuls into the tin, rather than rolled out and cut into rounds.  Makes for a quick, easy appetizer! Here are the main characters:

Not shown in the pic is bisquick, because I keep it in a container and don't have the box.  So here we go:

1 1/4 cups Bisquick
1/4 cup softened butter or margarine
2 tbsp. hot water
1 egg
1/4 cup French Onion dip
1/4 cup skim milk
grated cheddar or your favorite cheese
crumbled, cooked bacon

Mix Bisquick, butter and hot water in your mixer til a soft dough is formed.  Place small balls of  dough, about a rounded teaspoon, in a mini muffin tin.  Press with a tart press to make each ball of dough into a tartlet.  I used my Pampered Chef tin and their tart press to make my crusts like this:

Add a few pieces of crumbled bacon and a tsp of shredded cheese to each crust.  In a small bowl combine egg, dip and milk.  Mix well.  Fill crusts to slightly below tops.  Bake in a 375 degree oven for 18 minutes or until set.  Cool for 5 minutes then use a knife to loosen edges and pop out. 

 

 

 

 

They were delicious!   Next time I'll make a double batch because they were gone in a flash!  Happy New Year!   Thanks for stopping by and your comments are much appreciated!  Join me at the fun parties below!

 



Twice Baked Potatoes With A Twist

Mr. Wonderful loves Twice Baked Potatoes. This version has a tangy twist and is an awesome accompaniment to grilled steaks, pork chops or even burgers.


The secret ingredient that gives it the zip is Greek Yogurt Dip. This one to be precise: Oikos French Onion Dip.

Tangy Twice Baked Potatoes

4 large Russet baking potatoes
1/2 cup Oikos French Onion Dip
1/2 cup sour cream
1/4 soft butter
1/4 cup milk
1 cup shredded sharp cheddar cheese
1/2 tsp garlic salt
pepper to taste
1/2 cup real bacon bits
chopped green onion


Bake potatoes in oven or microwave until done.  Allow to cool 10 minutes.  Preheat oven to 350. 

Cut each potato in half lengthwise and carefully scoop out cooked potato.  Leave a thin layer of potato inside skins.  

Place cooked potato, Oikos dip, sour cream, butter, milk, cheese and seasonings in a large bowl.  Mix well with an electric mixer.  Spoon potato mix into shells, mounding slighty.   Top with additional cheese, bacon bits and green onion.

Bake at 350 for 20 minutes.  Serve hot.   Leftovers freeze well.

Thanks for stopping by!  Hope you'll join me at the parties below!

Jalapeno Popper Dip

Jalapenos are one of my favorite things to eat! I love their flavor and heat. When I saw this dip on Pinterest I knew I had to try it!

I had planned to save the recipe for the Superbowl or some other get-together, but yesterday was a football marathon at our house so I decided to make lots of snacks instead of meal.  I pulled out this recipe and all I can say is WOW!!! We loved it!!  It might be right up there with our all time favorite Artichoke Jalapeno Dip.

There are several versions on Pinterest and the net but here is my modified recipe, a little lighter in fat and definitely a healthier version.


Jalapeno Popper Dip

1 ~ 8 oz package Neufchatel Cream Cheese
1/2 cup light sour cream
1/2 cup light olive oil mayo
1 cup 2% shredded sharp cheddar cheese
2/3 cup parmesan cheese
1 ~ 4 oz. can diced or sliced jalapenos, drained
dash of garlic powder
dash of salt

For topping:

1 cup panko bread crumbs
1/3 cup parmesan cheese
Pam olive oil cooking spray

Preheat oven  to 375.   Spray an 8"x8" casserole with Pam.  In a large mixing bowl, mix all ingredients until well blended.  Spread in casserole.  In a small bowl mix bread crumbs with parmesan.  Gently toss crumbs while spraying with Pam.  Sprinkle crumb mixture evenly over cheese mixture.  Spray top lightly with Pam. 

Bake at 375 for approximately 20 minutes until bubbly and top is browned.  Serve immediately with tortilla chips or crackers.


Sorry I was lax in taking a photo so here is a similar recipe image from Simply Gourmet!