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Stuffed Peppers in the Slow Cooker

I love using my slow cooker but sometimes things are lacking in flavor. This recipe I found in a cookbook from Sandra Lee. It was full of flavor. I didn't add the rice and it was still really good!

Ingredients:
6 red or yellow bell peppers
1 1/2 pounds ground beef
1/2 cup Uncle Ben's Original converted rice
1 can (11 ounces) Green Giant Mexican-style corn
1 can (7 ounces) sliced olives
1 cup Sargento Mexican-style shredded cheese
1 package Lawry's taco seasoning
1 can (10 3/4 ounces) Campbell's condensed tomato soup
1 can (10 ounces) Rotel diced tomatoes
1/4 cup Sargento Mexican-style shredded cheese

Directions:
Cut tops off peppers. Remove stems, seeds and cores from peppers. Dice pepper tops.In a large bowl, combine beef, corn, olives, 1 cup cheese, the rice, taco seasoning and diced pepper tops. Stuff peppers with equal portions of meat mixture. Place stuffed bell peppers in a slow cooker. In another bowl, combine soup and tomatoes. Pour over stuffed peppers in slow cooker. Top peppers with 1/4 cup shredded cheese. Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 6 to 7 hours.

Tomato & Mozzarella Salad

This is one of my favorite things to eat when it's warm out! No real directions. I took the picture before I added the fresh ground pepper and balsamic dressing.

Fresh Bruschetta

Ingredients:
6 Fresh plum tomatoes
2 cloves Garlic, smashed and minced as finely as possible
3 Green onions, sliced
2 teaspoons Dried Basil or 2 Tablespoons Fresh Basil
3 Tablespoons Extra Virgin Olive Oil or Basil Infused Olive Oil
Generous amount freshly ground Pepper and Sea Salt

Directions:
Cut up the tomatoes into a fine dice. Remove the gloppy inside from them and discard. (This is called "seeding.") Put the tomatoes in a bowl with the onions, garlic, salt, dried basil and pepper. Stir to combine. Drizzle with a couple of tablespoons of the olive oil you used on the bread. Allow to sit for about an hour before serving. Add a pinch of ground hot peppers for a kick!

Whole Wheat Linguine with Green Beans, Ricotta and Lemon

I saw this recipe on Everday Italian for her bikini ready episode. Now you still have to really watch the portion with this but it was very light and super simple! I liked it a lot and will be making it again.

(Once again I forgot to take a pict so this one is from the Food Network)

Ingredients:
1 pound whole-wheat linguine
1/2 cup part-skim ricotta
3 tablespoons olive oil
1/2 pound French green beans, trimmed and halved lengthwise
1 clove garlic, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup halved cherry tomatoes
1 lemon, zested
I added red pepper flakes

Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking water. Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine.
Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and saute for 4 minutes. Add 1 cup of the pasta cooking liquid and continue cooking until tender, about 4 more minutes. Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss. Transfer to a serving plate and top with lemon zest. Serve

Mussels Supremo

I love shellfish! Especially as the weather gets warmer. This recipe is so easy and full of flavor it's also great to dip bread in the broth. (I didn't tell you that!) Once again I forgot to take a picture so I just used a pict of a standard mussel- Sorry!!
Recipe Source

Ingredients:
1 cup onion (diced)
2 tablespoons olive oil
4 tablespoons garlic (minced add more if you like)
1/2 teaspoon red pepper flakes (change to your taste)
1 bay leaf
1 teaspoon salt (kosher to taste)
1 teaspoon pepper (fresh ground)
4 ounces tomato (diced, del monte)
1 teaspoon basil
1 1/2 cups wine (white pinto girgio)
2 lbs mussels

Directions:
Take a large bowl and fill with cold water add mussels and 2 tbsps of flour let mussels sit in cold water for 10 - 15 minutes. Rinse in cold water. Scrub & debeard them if necessary. In a large skillet add your olive oil, onions, bay leaf, garlic and red pepper flakes allow to saute for 6 to 10 minutes, add salt & pepper, tomatoes and basil - cook for 3 minutes add wine and mussels and cook till mussels are opened, pour into a large bowl and serve with a large slice of hard crusty italian bread -- enjoy!

Things In My Fridge!

I have been asked many times for nutrition advice and what it is that I eat. So after talking to my friend Clara I thought I would actually show you what I keep at my house.

I always have a bowl of fruit which sits on my counter by the back door. I like to be able to grab something on the go so having this there I can alwyas bring something with me.

For the weekdays, I always have a big bowl of chopped salad. I use it for some lunches and also on the side of dinner.

I like to keep chopped fresh fruit also. Normally I will buy it and then chop it myself - but I was lazy this week. So I bought the pre-chopped stuff.

I always keep Organic Milk on hand. I love the fact it has a long expiration date. I also always have All Whites , pickles, and veggies.

Again I was lazy and bought pre-sliced mushrooms, peppers and onions.

I love to snack- so here are a few things I keep on hand. Cottage Cheese, Applesauce and drinkable yogurts.

In my freezer you will find frozen waffles, shrimp, meats and veggies.

In my cupboards you will find canned veggies, oatmeal, Kashi cereal, Whole grain granola bars, brown rice, crackers (my guilty pleasure) and peanut butter.

I also am a firm believer in Whole Grains. I always have 100% whole greain bread and 100% whole wheat pitas.

Last but not least, My Brita Pitcher. I love WATER! Part of my New Years Resolution was to stop buying water bottles at home so I could cut down on the amount of plastic.

Asian Noodle Salad!

I found this recipe while checking out some different blogs. This one was listed on The Pioneer Woman Cooks- she has so many great things! I LOVED this salad but it makes way too much!!! Next time I will half it or at least serve it at a barbecue this summer where there will hopefully be many more people than just the 2 of us!

Asian Noodle Salad

adapted from Jamie Oliver

SALAD INGREDIENTS:
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions3 peeled, sliced cucumbers
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet

DRESSING:
Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapeños, chopped
More chopped cilantro—LOTS

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.*Dressing keeps up to three days before serving, WITHOUT cilantro.

Enjoy!

Mexican Pot Roast Tostadas

I found this recipe on Food Network.com. I love anything Mexican and usually always use ground beef or turkey so this was a great change.

Ingredients:
2 pounds beef shoulder
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 cloves garlic, smashed
1 large onion, sliced
1 (28-ounce) can crushed tomatoes,
1 tablespoon ancho chile powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
3 bay leaves

Vegetable oil, for deep frying
6 fresh medium corn tortillas
Kosher salt
3 cups finely shredded white cabbage
Guacamole, recipe follows
1/4 bunch fresh cilantro leaves

For the simple salsa: 1 (28-ounce) can whole tomatoes, drained, reserving the juice
1 small red onion, roughly chopped
1 Serrano chile
1 garlic clove, roughly chopped
2 limes, juiced
1/2 cup chopped cilantro leaves
Kosher salt and freshly cracked black pepper
Extra-virgin olive oil, for drizzling

Directions:
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.
Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Season with salt.

For the simple salsa: To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.

To assemble the Tostadas: Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves. leaves.

Guacamole:
6 ripe avocados
3 limes, juiced
1 medium yellow onion, chopped
1 garlic clove, smashed then minced
2 serrano chiles, cut into rounds
1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

Enjoy!!!

Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

I found this recipe on the Food Network website.

Ingredients:

1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
1 (15-ounce) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten - (I used just whites)
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
5 cups Arrabbiata Sauce, recipe follows
1 1/2 cups grated mozzarella (about 5 ounces)

Directions:

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.
Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.
To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:
2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or fresh marinara sauce

Directions:
Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Enjoy!!

Chicken and Andouille Sausage Gumbo

I found this recipe on The Food Network I love spicy food so I added a 1/2 cup of the hot sauce and about 1 tablespoon of cajun seasoning. This recipe makes ALOT - so next time I will probably half it.

Ingredients:
2 tablespoons extra- virgin olive oil,
1 pound chicken breast tenders, diced
1 pound boneless, skinless chicken thighs, diced or, double amount of white meat
Salt and pepper
2 teaspoons poultry seasoning
1 1/2 pounds andouille sausage, diced
3 tablespoons unsalted butter
4 ribs celery from the heart of the stalk, chopped
2 green bell peppers, seeded and diced
1 large onion, peeled and chopped
2 bay leaves, fresh or dried
2 tablespoons to 1/4 cup hot cayenne pepper sauce (for mild to moderate heat)
1/4 cup all-purpose flour
1 quart chicken stock or broth
3 cups chopped okra, fresh or defrosted frozen
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes, in puree
3 tablespoons fresh chopped thyme leaves,
8 scallions, thinly sliced on an angle
2 1/2 cups white enriched rice prepared to package directions

Directions:
Preheat a large heavy bottomed pot over medium high heat. Add 1 tablespoon oil, 1 turn of the pan, and 1 pound of the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or 3 minutes. Chop your veggies while it's working. Add half the andouille to the pan and cook another 1 to 2 minutes. Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to season the diced chicken as you go. Return pan to heat and add butter. When the butter melts, add chopped celery, peppers, onion and bay. Season with salt, pepper and hot sauce. Cook 3 to 5 minutes to begin to soften veggies. Add flour and cook for 2 minutes. Slowly stir in the broth and bring liquid up to a boil. Add okra, chicken and sausage to the boiling broth, then stir in your tomatoes and half of your fresh thyme. Bring back up to a bubble, reduce to simmer. Simmer for 5 minutes to combine flavors and adjust your seasonings. Serve gumbo with chopped thyme and scallions to garnish. Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop. Enjoy!

I have been tagged again!

Thanks to my friend Kristi, I have been tagged…
These are the rules:
1. Link to your tagger and post these rules.
2. Share 5 facts about yourself
3. Tag 5 people at the end of your post and list their names (linking to them).
4. Let them know they’ve been tagged by leaving a comment at their blogs.

1. I Love Teen Movies. In fact, Bring It On is one of my favorites!!

2. The first concert I ever went to was Dirty Dancing. I wasn't allowed to go without supervision so I went with a friend and my Dad. The second concert was Milli Vanilli. LOL

3. I love to make random sound effects for everything from sweeping to working out.

4. I HATE to sleep unless I am sick! I always feel like I am wasting time sleeping.

5. I am obsessed with the ocean. I love the water, the beach the sea life, the sounds and the smell! This might explain why my undergrad degree is in Marine Biology.

I think everyone has been tagged already.

Pineapple Upside Down Cake

I love this cake. It was my favorite growing up. I didn't have a lot of time this weekend so I ended up using a cake mix- sorry! Normally I make the batter from scratch also.

Ingredients:
1 stick of butter - melted
1 cup brown sugar
Pineapple Slices
Maraschino Cherries
Pineapple Cake Mix

Directions:
Preheat oven to 350. Melt butter and pour into ungreased square baking pan. Sprinkle brown sugar evenly on butter and arrange sliced pineappleon bottom of pan. Fill in holes of pineapple with cherries. Prepare cake mix according to box directions- pour over pineapples. Bake for approx 45 minutes or until toothpick comes out clean. Cool for 5 minutes and then invert pan onto rack or serving platter. Carefully remove pan.

Reuben Stuffed Baked Potatoes

Ingredients:
4 Large Baking Potatoes
2 Cups Finely Diced Corn Beef
1 Can Franks Sauerkraut, Rinsed, Drained and Chopped
1/2 Cup Shredded Swiss Cheese
3 Tbsp. Green Onions, Diced
1 Tbsp. Horseradish
1 Pkg. Cream Cheese (Softened)
3 Tbsp. Parmesan Cheese

Directions:
Bake Potatoes @ 425 for 45 minutes or until tender, Cool. In a bowl combine corn beef, sauerkraut, swiss cheese, onion, garlic, horseradish. Cut potatoes in half lengthwise. Carefully scooping out potatoes leaving just the skins of the potatoes. Mash potatoes with cream cheese and stir in the corn beef mixture, then mound potato mixture into the skins of the potatoes. Sprinkle with parmesan cheese and paprika, return to the oven for 30 more minutes or until heated through.

I love reubens- yes it's a guilty pleasure of mine! I topped these with a drizzle of Thousand Island dressing. So good!!

Chicken with Zucchini and Tomatoes

I have been looking for new recipes that aren't full of fat. I found this one on about.com.

Ingredients:
4 boneless chicken breasts
1/2 cup flour, seasoned with salt and pepper
2 tablespoons olive oil
2 small zucchini, halved and sliced
8 ounces mushrooms, sliced
1/3 cup dry sherry (can use white wine or chicken broth)
1 (14 to 15 ounce) can diced tomatoes, or use about 2 cups fresh diced
salt and pepper to taste
1 cup shredded mozzarella or Cheddar cheese, or a combination

Directions:
Dredge chicken pieces in flour mixture. Heat olive oil over medium-high heat in a heavy oven-proof skillet; add chicken pieces to hot oil. When browned, remove chicken to a plate. Saute zucchini and mushrooms for 2 to 3 minutes. Add chicken pieces back into skillet. Pour sherry over all; cook another 4 minutes. Season with salt and pepper; top with tomatoes. Transfer the pan to a preheated 325 degree oven. Cook for about 45 minutes or until chicken is done. Top with shredded cheese just a few minutes before done. Serves 4.

Rating- this was really good. It actually taasted better as leftovers as the chicken absorbed more of the sherry flavor.

Turkey Meatloaf

I am not the biggest fan of meatloaf but Dave loves them. I searched for a new recipe that wasn't too bad for you and this is what i found.

(Someday when I find my camera I will take a picture of this)

Ingredients:

1 tsp. oil
1 c. chopped onions
1 stalk celery, chopped
3/4 tsp. dried thyme
1/2 tsp. dried sage
1 lb. ground turkey
1 1/2 c. peeled, grated apples
1 1/2 c. fresh bread crumbs from firm bread
1 lg. egg, lightly beaten
2 tbsp. chopped fresh parsley
1 tbsp. Dijon mustard
3/4 tsp. salt
1/2 tsp. freshly ground pepper

GLAZE:
1 tbsp. cider vinegar
1 tbsp. brown sugar
1 tsp. Dijon mustard

Directions:
Heat oil in a small skillet over medium heat. Add onions andcelery and saute 3 minutes or until softened. Stir in thymeand sage and let cool slightly. Combine onion mixture inlarge bowl with turkey, bread crumbs, apple, egg, parsley,salt, mustard and pepper. Mix well. Pack into a greased 8 x4 inch loaf pan. Bake at 350 degrees for 30 minutes. Pouroff any fat. GLAZE: Combine ingredients in small bowl and brush over topof loaf. Bake 30 minutes more or until golden and juicesrun clear when pierced.

Recipe from www.Cooks.com

Rating: I actually really liked this. The apple gave it a great flavor!!

Banana Muffins II

Recipe & Picture from Allrecipes.com

Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted
1tsp. vanilla
1tsp. cinnamon

Directions:

Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, cinnamon and salt; set aside.
Combine bananas, sugar, egg, vanilla and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Cabbage Roll Casserole

Ingredients:
2 pounds ground beef
1 large onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each)tomato sauce
1 teaspoon dried thyme
1/2 teaspoon dill weed
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups cooked rice
4 bacon strips, cooked and crumbled
1 medium head cabbage (2 pounds) shredded
1 cup shredded mozzarella cheese

Directions:
In a large skillet, cook beef, opion and garlic until, meat is no longer pink; drain. Stir in one can of tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in rice and bacon; heat through. Remove from heat.

Layer a third of cabbage in greased 13x9x2 baking dish. Top with half meat mixture. Repeat layers; top with remaining cabbage. Pour remainig sauce over top.

Cover and bake at 375 for 45 minutes. Uncover, sprinkle with cheese. Bake 10 minuteslonger ir until cheese is melted. Let stand for 5 miutes longer before serving.

Enjoy!!

I love stuffed cabbage so this was much easier than hand rolling everything!!

Beef with Broccoli- Weight Watchers Style!!!

I Love Chinese! Here is a healthier version of Beef with Broccoli. I served it with Brown Rice. Once again I forgot to take a picture- Sorry!!

Beef With Broccoli
(Recipe and Picture from - One Tiny Pink Kitchen)


3/4 lb lean top round steak, cut into thin strips
2 tbsp corn starch
1/2 cup beef broth
2 tbsp oyster sauce
2 tbsp honey
2 tbsp reduced sodium soy sauce
1 tbsp dry sherry
1 lb broccoli, stalks cut off - (you can use frozen also)
2 tsp canola oil
1 tbsp diced ginger
3 garlic cloves, minced

Directions:

Combine the beef with 1 tbsp corn starch, until evenly coated. Set aside. Combine the remaining corn starch, beef broth, honey, and soy sauce, dry sherry and oyster sauce.

If using fresh broccoli, boil first for several minutes or steam in microwave. If using frozen omit this step.

Heat skillet or wok under HIGH heat. Add oil to pan and swish around to coat. Saute beef until no longer pink, about 3-5 minutes. Add ginger and garlic and saute an additional 2-3 minutes, stirring around frequently. Add liquid mixture and broccoli and saute until sauce is nice and bubbly.

Serve with rice. Makes 4 servings.

POINTS per serving: 4

Chicken Osso Bucco ( Weight Watchers Recipe)

I am not a Weight Watchers person but I have heard great things about this recipe. I used Chicken breast instead of thighs.

Ingredients:

1 teaspoo olive oil

1 1/2lbs chicken breast (it calls for bonless thighs)

1/2 cup chopped onions
1 celery, chopped
2 small carrots, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can whole peeled tomatoes with juice
2/3 cup chicken broth
1/2 cup dry white wine
1 bay leaf
3 tablespoons chopped fresh parsley
1 teaspoon grated lemon zest

Directions:

Heat the oil in a large nonstick dutch oven over medium heat. Add in chicken; cook about 5 minutes or until browned on both sides; transfer chicken to a plate. Add in the onion, celery, carrots, and 1/2 of the garlic to the dutch oven. Stir/saute about 8 minutes or until the vegetables are very soft. Add in the tomatoes, broth, wine, and bay leaf, stirring with a fork to break up the tomatoes. Return the chicken to the pan; bring to a boil. Lower heat, cover, and simmer for 15 minutes or until the chicken is tender. Discard the bay leaf. In a small bowl, combine the parsley, lemon zest, and remaining garlic; sprinkle mixture over chicken.

Recipe and nutrition info are available at http://www.recipezaar.com/161194

This was so easy & really good!!!

Spicy Pan Seared Tuna and Fresh Mango Salsa!

Ingredients:

1 tablespoon ground cumin
2 teaspoons dried oregano
1 ½ teaspoons salt
1 teaspoon coarsely ground black pepper
1 teaspoon chili powder
1 teaspoon ground coriander (optional)
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon ground ginger
2 tablespoons olive oil
4 tuna steaks (6 ounces each), cut about 1 inch thick

Directions:

In a small bowl, stir together the 1 tablespoon ground cumin, 2 teaspoons oregano, 1 1/2 teaspoons salt, 1 teaspoon each of coarsely ground pepper, chili powder, and ground coriander, if using, and 1/2 teaspoon each of cayenne pepper, garlic powder, and ground ginger. Add the 2 tablespoons olive oil and combine thoroughly. Spread the spice rub on both sides of the 4 tuna steaks. Set steaks on a plate until ready to cook. Place a large heavy skillet over high heat until very hot (until a drop of water bounces off surface.) Add tuna steaks to skillet. (There will be considerable smoke from the pan.) Sear about 2 minutes, or until tuna can be turned without sticking. Turn and cook on second side 2 minutes--the tuna will be rare. Or, cook to desired doneness, but do not overcook or the tuna will become dry. To serve, place a serving of tuna and top with fresh Mango Salsa.

Fresh Mango Salsa

Ingredients:

2 ripe mangoes
1 small red onion
1 small jalapeno pepper
3 tablespoons chopped fresh cilantro
1 red pepper or green bell pepper
3 medium limes

Directions:

Peel the 2 mangoes and cut each into 1-inch pieces. Chop enough red onion to measure ½ cup. Seed and mince the 1 jalapeno pepper. Chop enough cilantro to measure 3 tablespoons. Coarsely chop the 1 bell pepper. Squeeze enough lime juice to measure 1/4 cup. In a bowl, combine the mangoes, red onion, jalapeno, cilantro, and bell pepper. Sprinkle the lime juice over the mixture and toss to combine. Place bowl on table

So healthy and VERY fresh. Great Summer dish also!

(Sorry I forgot to take a picture!)

I've been tagged!!!

So I have been VERY slow with blog updates lately. I just noticed that Nikki tagged me so here it is....

P.S. I promise to get better at updating!!!

What were you doing 10 years ago?
I was just starting my second semester of my senior year in college- Yes I know that dates me!!!

What were you doing 1 year ago?
I had been slacking at doing wedding planning so right around now I decided to get my act together.

Five snacks you enjoy:
1. Mango
2. Fresh Mozzarella
3. Wheat Thins
4. Pepperoni
5. Nachos
(The last 2 I try not to have)

Five songs that you know all the lyrics to:
(does it count if I "think" I know the words?)
1. Almost any old School Madonna Song
2. Vacation- The Go-Go's
3. True Companion- Marc Cohn
4. Dream On - Aerosmith
5. Let's talk about Sex- Salt n'Pepa

Five things you would do if you were a millionaire:
1. Make sure all my family shared in the wealth- including In-Laws
2. Buy a Yacht
3. Travel alot!!!
4. Not really work but Volunteer with local marine life agencies
5. Sing If I had a million dollars

Five bad habits:
1. Leaving half empty water bottles around
2. Not always calling people back
3. Leaving everything in my car
4. On occasion biting my nails
5. When I am bored I tend to annoy people

Five things you like doing:
1. Hanging out with Dave
2. Hanging out with family
3. Playing with my dogs
4. Anything athletic and outdoors
5. Going to a really nice dinner

Five things you would never wear again:
1. Balloons Sneakers- you know the kind with 2 velcro straps around the ankle
2. Birkenstocks
3. Jeans that are tight rolled on the bottom
4. Banana Clips
5. Acis Wash Jeans

Five favorite toys:
1. do my dogs count????
2. My Nike Shox ipod sneakers
3. My new pool table
4. New Kayak
5. Wii

So ther you have it- Now it's your turn.......

Beth

Mel