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Friday, October 24, 2014

Mummy Dogs ♥



So Halloween is coming up and I was approached by a great company Raise Marketplace to tell you about their awesome gift cards, what do gift cards and Halloween have in common you ask? Well for starters instead of candy why not buy some gift cards for those Halloween trick or treaters. Still have that sweet tooth craving? Then why not check out the numerous gift cards they offer for those Halloween Treats, with stores such as Whole Foods, Kroger, Harry & David. 

Ever wonder what to do with those unused gift cards in your drawer?  How about selling them?  Check out Raise a marketplace for unused gift cards.  You can sell the ones you don’t want, and buy ones you do want, all at discount prices.   It’s easy to sign up, list your card and start selling.  Raise takes a 15 percent cut of the price and you get access to thousands of eyes.    There is no fee to join the marketplace, and shoppers can search through hundreds of cards and buy cards at discount prices.  
They have everything for all your halloween goodies or any time of the year!



So why not make a healthy treat for Halloween try my  yummy mummy hot dogs! 




Ingredients ♥

1 package of turkey dogs 
1 package of Pillsbury reduced fat dough
2  light American Cheese slices
16 Candy Eyes

Cooking spray
Directions ♥

Preheat oven to 375.
Cut each cheese slice into 4 strips.
Unroll dough and separate into 4 rectangles (crimp diagonal cuts in each one together).
Cut each rectangle lengthwise into 1/2″ strips and join 2 together to form one long “bandage”.
10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
Wrap “bandage” of dough around each hot dog and 1/4 slice of cheese.
Make sure to leave a gap for face.
Place wrapped hot dogs (cheese side down) on non stick cookie sheet and lightly spray with cooking spray.
Bake 15 minutes or until dough is lightly brown.
Place a small piece of cheese where eyes go and place in oven to melt slightly.
Place 2 eyes on each mummy.


Thursday, October 23, 2014

Mama's Slow Cooker Chili ♥


 Here is my mama's slow cooker chili recipe she used to make when the weather would start to get chilly, I was looking through her old cookbooks she had and came across it, and just had to post the recipe. 
This time of year I miss her since she passed many years ago in early November I thought I would honor her and make this recipe she loved. It's  also perfect for football parties or even upcoming Halloween parties! ♥ 





Ingredients ♥ 

1 pound Lean Ground Beef
1 stalk Celery Finely Chopped
½ whole Yellow Onion, Finely Chopped
½ Tablespoons Garlic, Minced
1-½ Tablespoon Chili Powder
1 teaspoon Cumin
1 can 15 Oz Petite Diced Tomatoes
1 can (15 Oz.) Tomato Sauce
1 can 15 Oz. Dark Red Kidney Beans
1 can (15 Oz) Full Of Water
1 teaspoon Worcestershire Sauce
2 pinches Salt And Pepper, to taste

Directions ♥ 
In a saute pan, brown and crumble ground beef with celery, onion, garlic, chili powder and cumin over medium high heat (until meat is completely brown and vegetables are tender). Drain excess grease and pour beef mixture into your Crock Pot.

Open cans of tomatoes, tomato sauce and kidney beans (do not rinse or drain) and dump those into your crock pot. Fill up a tomato sauce can full of water (you can use another can of tomato sauce instead of the water if you prefer) and pour that in as well. Mix thoroughly and add worcestershire sauce and salt and pepper. Cover with lid and cook on low for 4-6 hours (the longer, the better).

Taste before serving and add more salt and pepper as necessary.

Serve with toppings such as shredded cheese, sour cream, green onions, avocado, crushed fritos or tortilla chips.


 note: This is great for a crowd. It is easily doubled and you can put toppings out in bowls and let guests add whatever they like. Also, if you want to turn the heat up on your chili, you can add 1 jalapeno pepper, seeded and finely minced to the pot. Or, you can just add a few shakes of hot sauce or a teaspoon of cayenne pepper. Also, try adding other types of beans along with the kidney beans. Pinto beans and black beans would be great in here (just make sure to rinse and drain those beans before adding to the pot.♥ 


Healthy Halloween Pumpkins & Banana Ghosts ♥



This is such a healthy and cute halloween treat! ♥


Ingredients ♥ 
4 bananas
24 chocolate chips, regular sized and/or mini
4 tangerines
1 stalk celery

Directions ♥  

1. Peel the bananas and cut them in half. Place the cut side down so the banana halves stand up.
2. Use small chocolate chips to make ghost eyes and large chocolate chips to make ghost mouths.
3. Peel the tangerines.

4. Cut the celery lengthwise into thirds and then across into 1/2 inch pieces. Insert the celery pieces the tops of the peeled tangerines to resemble pumpkins.

Wednesday, October 22, 2014

Candy Corn Shaped Quesadillas ♥


Here is such a cute idea for halloween, try my candy corn shaped quesadillas for dinner tonight! ♥



Ingredients ♥

1 rotisserie chicken, cut up
1 jar (16 ounces) salsa
1 cup frozen corn, thawed
1/4 cup barbecue sauce
1/2 teaspoon ground cumin
1/2 cup butter, melted
8 flour tortillas (10 inches)
1 jar (15-1/2 ounces) salsa con queso dip, warmed
4 cups (16 ounces) shredded Mexican cheese blend
2-2/3 cups crushed nacho-flavored tortilla chips 
1/2 light cup sour cream


Directions ♥

In a Dutch oven, combine the first five ingredients; heat through,
stirring occasionally. Brush butter over one side of each tortilla.
Place one tortilla in a large skillet, buttered side down. Spread
with 1 cup chicken mixture; top with another tortilla, buttered side
up. Cook over medium heat 1-2 minutes or until bottom is lightly
browned. Turn quesadilla.
Spread 1/2 cup queso dip over quesadilla; carefully sprinkle cheese
along outer edge. Cook, covered, 1-2 minutes or until cheese begins
to melt.
Remove to a cutting board. Sprinkle crushed chips over queso dip. Cut
quesadilla into six wedges. Place a small dollop of sour cream at the point of each wedge. Repeat with remaining ingredients. Yield: 2
dozen.








Mummy Pizza's ♥


Here is a perfect healthy lunch or appetizer, for the upcoming Halloween holiday! Mummy Pizzas, on healthy wheat english muffins, supercute! enjoy! ♥




Ingredients ♥

 8 English Muffins (wheat)
Pizza Sauce 1/2 cup
Sliced Black Olives
Mozzarella String Cheese 8 sticks

Directions ♥


 Heat oven to 350 degrees.  Lightly toast the English muffins.  Spread 1 tbsp (more or less, depending on the size of your muffins) of pizza sauce on each muffin.  Place two sliced black olives for eyes.  Lay strips of the string cheese across the faces to resemble bandages.  Bake for 5 to 10 minutes until the cheese is melted, but not brown.enjoy! ♥

Saturday, October 18, 2014

Halloween Band-Aid Treats ♥


So I thought today I would make some cute halloween treats and I came up with these supercute halloween band aid treats made out of graham crackers. Spooky and supercute! ♥





Ingredients ♥
1 box of Graham Crackers, each cracker broken into 4 rectangles along the dotted lines.
¼ c.  sugar free Strawberry jam, mix with a couple drops of red food coloring for brighter "blood"
4 oz.  light cream cheese, softened


Directions  ♥

Use a piping bag to filled with the cream cheese  to draw a square into the center of each graham cracker.
top each square of frosting with a smear of the strawberry jam and serve!

Thursday, October 16, 2014

Easy Del Monte Minestrone ♥


Here is a great easy minestrone anyone can make! It's using my fave sponsored product Del Monte®  This soup is so rich and hearty on a cold fall day! ♥








Ingredients ♥

3 tablespoons olive oil
1 yellow onion, chopped
2 carrots, peeled and chopped
3 stalks celery, chopped
2 red potatoes, chopped
6 cloves garlic, minced
1 teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried thyme
½ teaspoon ground sage
2 14.5-ounce cans Del Monte® Diced Tomatoes
6 cups low sodium vegetable or chicken broth
1 rind parmesan cheese
1 14-ounce can kidney beans, drained and rinsed
1 14-ounce can cannellini beans, drained and rinsed
1 14.5-ounce can Del Monte® Cut Green Beans, drained
½ teaspoon salt or to taste

Directions ♥

In a large stock pot or Dutch oven, add oil and heat to medium. Add the chopped onion and sauté until fragrant and softened, about 3 minutes.
Add the carrots, celery, and red potatoes. Continue sautéing, stirring frequently, until vegetables have softened, but are still al dente, about 8 minutes.
Add the garlic and spices and sauté another 1 minutes.
Add the diced tomatoes, chicken broth, and parmesan cheese rind. Bring the soup to a full boil, then reduce the heat to a simmer. Cover the pot and cook for 30 minutes or until vegetables are cooked through and quinoa is cooked.
Add the 3 types of beans and cook an additional 8 minutes.
Remove the parmesan rind (or leave it in and eat it).
Test the soup for flavor and add desired amount of salt.
Serve with crusty bread or croutons and shredded parmesan cheese enjoy! 

If desired add 2 cups fully cooked elbow macaroni or egg noodles of your choice! 

Saturday, October 11, 2014

Crock-Pot Apple Butter ♥


Here is a great fall recipe my mother used to make, its so easy just pop it in your slow cooker! enjoy! ♥


Ingredients ♥

6 pounds apples (A mixture of sweet apples, such as honey crisp, pink lady, gala or golden delicious works best)
1 cup brown sugar
1 Tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

1 Tablespoon vanilla extract

Instructions ♥

Core, peel and slice apples and place in a crock pot.
Mix together sugar, cinnamon, nutmeg and salt.
Toss apple slices with with sugar mixture.
Cook on low for 10 hours.
Stir in vanilla extract and crush large apple pieces with a spoon.

Cook on low for 2 more hours.
Allow apples to cool slightly and then puree with an immersion blender (or transfer in batches to a food processor.)

Transfer to air tight containers and store in refrigerator for up to two weeks or store in the freezer for up to 2 months. enjoy! ♥

Wednesday, October 8, 2014

Skinny Eggplant Parmigiana ♥



So I saw some beautiful eggplants at the market the other day and I just had to make Eggplant Parmigiana In Italian ( Parmigiana Di Melanzane ) only my version is not fried but baked much healthier! 


Eggplant contains many vitamins and minerals that are beneficial to one's health. Eggplant contains many vitamins, but its dominant vitamins are vitamin C, folate, B vitamins, and vitamin A. These vitamins improve the body's overall health, boost the immune system, and improve resistance to various diseases. Eggplant also contains a large quantity of minerals such as phosphorous, calcium, magnesium, and potassium. These minerals help prevent health problems such as arthritis, osteoporosis, and heart disease. Eggplant is also a great source of dietary fiber. Dietary fiber protects against colon cancer, keeps the digestive system working properly, and keeps the stomach feeling full after a meal. So go ahead and make this awesome healthy recipe for dinner tonight! ♥

Ingredients ♥

eggplant slices:
1 large eggplant
2 cups panko breadcrumbs
2 oz finely grated Parmigiano-Reggiano (2/3 cup)
1 cup all-purpose flour
2 eggs, beaten
3 tablespoons extra virgin  oil
1 lb chilled fresh mozzarella (not unsalted), thinly sliced
sauce
2 tablespoons extra virgin oil
1 tablespoon garlic, minced
1/4 teaspoon crushed red pepper
3/4 cup onion
        28 ounces crushed tomatoes
1 teaspoon granulated sugar
1/2 teaspoon oregano
8-10 fresh basil leaves
Directions ♥
1. Peel and slice the eggplant into ¼ to ½ inch slices. Place them on a cooling rack over a baking sheet and sprinkle them with salt. Allow them to sit for at least 30 minutes for the bitter juices to drain out.
2. Prepare the sauce while waiting. Place the oil in a saucepan over medium heat. Add the garlic and crushed pepper and cook until the garlic lightly browns. Add the onions and cook until they become translucent. Add the tomatoes, sugar, oregano, and basil. Bring it to a boil and then simmer for 10 minutes. Add salt and pepper to taste.
3. Preheat the oven to 425º F with a baking sheet inside. Rinse and pat dry the eggplant slices. Combine the breadcrumbs with ½ cup of parmesan cheese. Place the flour in a dish, the eggs in a shallow bowl, and the breadcrumb mixture in another dish. Dredge each eggplant slice in flour and then in the eggs, letting the excess drip. Coat with breadcrumb mixture and place them on a cooling rack. 
4. Remove the baking sheet from the oven (do not turn off oven) and brush 3 tablespoons of oil over the entire hot baking sheet. Lay the eggplant slices on the baking sheet. Bake for 30 minutes, flipping the slices over after 15 minutes.
5. In a 9 by 13 inch casserole dish, spread 1 cup of sauce. Layer half the eggplant slices over the sauce. Cover with another cup of sauce and layer with fresh mozarella. Add a second layer of eggplant and cover with another cup of sauce andremaining mozzarella cheese slices. Bake for 15 minutes until cheese is browned and bubbling.  enjoy!♥

Monday, October 6, 2014

Clean Eating Chicken and Kale Soup ♥




Ingredients ♥
serves 8 

1 2-lb rotisserie chicken
15 black peppercorns
4 whole cloves
2 bay leaves
1 medium yellow onion, rinsed and halved, skin on
4 large celery stalks, sliced (divided)
2 large carrots, peeled and sliced (divided)
1 handful fresh parsley
1/4 cup chopped dill
Salt to taste

Directions ♥
Carve the rotisserie chicken, pulling the meat in pieces from the bones. Reserve the meat. Place the chicken carcass, skin and fat into a 6-quart pot. Cover with 4 quarts (16 cups) of water. Bring to a boil, skimming any foam that rises to the top. Add the peppercorns, cloves, bay leaves, onion, 2 sliced celery stalks (feel free to include celery leaves), 1 sliced carrot, parsley and 2 tsp salt to the pot.  Reduce to a low simmer (do not boil after this point, only simmer on low). Let the stock cook for 90 minutes. While stock is cooking, slice the reserved chicken into bite-sized pieces. Cover in an airtight container and store in the refrigerator. When the stock is fully cooked, strain it through a mesh strainer into another clean large pot. Discard the carcass and vegetables from the stock. At this point, if you'd like, you can skim some of the fat off of the top of the strained stock. I prefer to leave the fat, it makes the soup taste better and richer. Add the reserved bite-sized chicken pieces to the strained stock along with the remaining fresh sliced carrot, celery stalks, and dill. Bring back to a low simmer (not a full boil). Add additional salt and black pepper to taste, if desired.  Simmer the mixture for about 30 minutes longer or until the rice is cooked and the vegetables are tender. Serve hot and enjoy! It's good for the body, good for the soul.♥
Detoxification and Weight loss
The fiber (5 grams in one cup) and sulfur in kale aid with digestion and liver health. The Vitamin C it contains hydrates your body and increases your metabolism, leading to weight loss and healthy blood sugar levels. The fiber in kale also lowers cholesterol.

Strengthen Your Immune System
Kale’s impressive concentration of nutrients strengthens the immune system and fights viruses and bacteria. Kale has more iron than beef, making it a great source of this valuable mineral for vegans and vegetarians. It helps more oxygen get to your blood and greatly helps those who are anemic.

Healthier Hair, Skin & Nails
The healthy balance of omega-3 and omega-6 fatty acids keep your body strong, healthy and beautiful from the inside out. Kale’s concentration of major nutrients gives your skin’s health and appearance a boost.

Curly green kaleSee Clearly and Stand Strong
Kale’s Vitamin A content helps keep the eyes from optical disorders that come with age. It also helps store vitamins in the retina. The calcium and vitamin K and D keep your bones strong.

Anti-inflammatory
The omega-3 fatty acids in kale help fight and alleviate arthritis, autoimmune disorders and asthma. The vitamin C content helps relieve stiff joints.

Fighting Disease
Kale, like other dark green veggies, may be helpful in preventing various cancers such as colon, prostate and ovarian. Its abundant vitamin K content is important for bone health, forestalling the effects of osteoporosis. And the folic acid and B6 provide cardiovascular support and prevent heart disease.

kale is so good for you just read all the awesome benefits! ♥