Easy Baked Potato Soup and Recipe Link Up

I had some potatoes to use up, so I made my favorite baked potato soup this week.  It is so good, and so warming and just seems to welcome the fall.  And a bread bowl... is the ultimate addition!

image source

Easy Baked Potato Soup

2 large baking potatoes (or 4 medium to small)
Bake your potatoes in the oven, don't forget scrub and then pierce them with a fork a few times.  375 for about an hour or until they are soft when you pierce them with another fork.  (If I am in a hurry I will bake them in the microwave!)  Scrape out the insides and place into a bowl.  (you can break up the insides or leave them chunky, but what ever you choose will be their texture in the soup... I like medium sized and smaller chunks!  Reserve until called for!

In a large saucepan, over medium heat saute:
3 Tbsp chopped green onions
4 Tbsp butter

While the green onions are cooking, in a separate bowl combine:
1/2 cup flour
2 tsp dill (fresh if available... I've never had it though!)
1/2 tsp salt
1/2 tsp pepper

When the onions have sauteed and are nice an soft, add the flour mixture, stir until combined.  Then, while whisking add:
4 cups milk

Continue stirring until it is thickened and bubbling.  Continue to cook one more minute (keep stirring the whole time!, or pretty often you don't wan tit to scald!)  Then add:
3/4 cup Cheddar Cheese
1/2 cup sour cream
Baked potato insides reserved from above.

Allow cheese to melt.  Serve hot in bread bowls or regular bowls.  Garnish with shredded cheddar, crumbled bacon, chopped green onions and sour cream.

I promise (really hope) you'll love it!

P.S.  Left overs are good too.  If the next day the soup seems a little thicker than you want I have added milk to thin it out and make it last for a whole 'nother meal!

Remodelaholic is written by Cassity and Justin. Cassity has a degree in interior design and Justin is a landscape architect, so we adore everything that makes up a HOME! We love to share home remodeling ideas and projects we’re working on. From huge kitchen renovation ideas to small bathroom remodels, there isn’t anything we won’t try to tackle (at least once!). We are in the midst of our third whole home renovation, (check out house 1 and house 2 as well, so there should be a lot more inspiration coming your way. We hope that you will stop by often for home design inspiration, tutorials, interior design tips, delicious recipes and what going on in our family life.

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Spinach Quiche and Recipe Link Up Party!

One of the meals this week from my menu (you really need to sign up!) was a quiche.  Technically it would have been a new recipe to try, but the thing is I already have two killer quiche recipes.  A spinach quiche and then just a simple bacon, onion and cheese.

So, when I was getting ready to make dinner this afternoon (during nap time...the easiest time to get anything done) I decided that I would just make my favorite quiche - the Spinach Quiche.

The recipe is my sister Tiffany's and it is one of those things that I always have all ingredients on hand, I have been making it our whole marriage... so, for 10 years!  And I am not going to stop- it is always just really good and is great as left overs too!  Hopefully you will try it out, I promise it is worth it!

(image source)

Spinach Quiche

(even a Real Man will eat this quiche...btw)

4 beaten eggs
1 1/2 cup milk
1 cup shredded Swiss** cheese
1 pkg Knorr Vegetable soup mix
1 10oz package of frozen chopped spinach, thawed and squeezed dry
1 unbaked pie crust

Preheat the oven to 375.  In a large bowl combine the first 5 ingredients.  Pour into pie crust, spreading until distributed.  Bake on a cookie sheet for about 45-60 minutes or until knife inserted halfway between center and edge comes out clean.  Serve for breakfast, second breakfast, elevenses, luncheon, afternoon tea, dinner, supper... (name that movie, ah, good times...)

**When it comes to the cheese the truth is that I just don't like Swiss, sorry!  So, I always use whatever I want or have on hand.  This time I used 3/4 of a cup of a Fiesta mix that I had left over from another meal, AND 1/2 cup of FETA I will definitely be adding the Feta every time from now on out, I loved it!

PIN this!  Then you can remember to make it!  

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Please check out these other great recipes:

Hamburger and Grape-Tomato Pizza

Skillet Lasagna

Cafe Rio Shredded Beef Tacos

Pea Soup... it's actually good!

Simple, quick healthy lunch! Cabbage Tuna Wrap

Zucchini Lasagna Recipe

Spinach and Feta Stuffed Chicken

Remodelaholic is written by Cassity and Justin. Cassity has a degree in interior design and Justin is a landscape architect, so we adore everything that makes up a HOME! We love to share home remodeling ideas and projects we’re working on. From huge kitchen renovation ideas to small bathroom remodels, there isn’t anything we won’t try to tackle (at least once!). We are in the midst of our third whole home renovation, (check out house 1 and house 2 as well, so there should be a lot more inspiration coming your way. We hope that you will stop by often for home design inspiration, tutorials, interior design tips, delicious recipes and what going on in our family life.

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Artichoke Baked Fish Fillets and Recipe Link Up party

Special Appetizer Link Up Next Sunday June 5th 

sponsored by Chili's - Shout Out to Eat Out!

 To help spread the word about Chili's Triple Dipper (which is awesome by the way!! :) 

Next week's recipe linky will be all about appetizers- so this week prepare your favorite appetizer and write up the post so you can link it up next week!!!  At the end of the June 5th Linky 

5 winners to be selected to receive a $20 Chili's gift card each.

Hope that sounds exciting!  Help me get the word out so we have a ton of people come by and join in!

__________

I have been trying to incorporate fish into our menus more often.  With that goal in mind,  I have been looking for good baked fish recipes, cuz it would probably defeat the purpose to fry it, right?  Anyway, I found a recipe online a while ago, and while I was making it I realized that it just needed a little tweak- in the form of artichokes...  So I threw some in, knowing it would either be yucky or fabulous!   Guess what, it worked out perfectly!!  My husband, daughter and I loved it!

Best part it really only takes about 5 minutes to put together and 15 minutes tops to bake. (Dinner in 20 minutes?  Not bad! This is half of the reason I love fish so much, it is just SO quick!)

Artichoke Baked Fish Fillets
Servings:4

4 (6 ounce) flounder fillets (each fillet should weigh 6-oz.)
1/3 cup grated parmesan cheese
1/4 cup low-fat mayonnaise
2 tablespoons minced green onions

1 jar marinated artichoke hearts, drained and chopped
1/4 cup dry breadcrumbs
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:

1 Lay fish out in a baking sheet that has been coated with cooking spray.
2 In a bowl, mix together the cheese, mayonnaise, onions and artichoke hearts; spread mixture evenly over fish.

3. Sprinkle with oregano, salt and pepper, then breadcrumbs
5 Bake in a 400° oven for 12 minutes or until fish flakes easily.

What have you been cookin'?

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** ALSO - I would be really thankful if when you try a recipe, you’d please link to my post for the recipe.  That way people can find and join our party, and we will all benefit from some extra traffic love!   If the recipe is a guest feature, please link to the original author's blog post that is hyper linked at the top of the page!

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Cafe Rio Shredded Beef Tacos and Recipe Link Up

Justin and I recently went to the Fort Worth Arts Festival (or something like that, I can't remember the actual name) and walked around looking at lovely art and smelling the very tempting naughty foods that are available at street festivals.  

In the end we settled on some brisket tacos.  They were to DIE for people.  SO delicious, all I could think about for days was needing another brisket taco.  My life literally depended on finding a recipe for them.  So my quest began.  Quests are so much easier with the Internet around.  In less than 10 minutes I found this recipe, see the delicious picture below:

image and original recipe source

Anyway, I knew I had to try it, but as always I made changes.   I used what I had... It is just how I work, but when I was done it was the perfect Cafe Rio Shredded beef- Surprise!   That happens to be one of my favorite things on the planet too- so while it wasn't exactly Brisket tacos it fit the bill.  Especially since we don't have a Cafe Rio anywhere nearby, you better believe I will be making this as often as I can!

OH!! And on the weight loss front, I worked out 5 times this week and ate so well!  And I am officially out of the 180's!  179 to be exact.  I am really working my fanny off (quite literally!)  And I am finally feeling more committed- truly!  (...uh... forgive the use of bacon grease in the following recipe!! )

On to the recipe!

Brisket tacos-

Yield: 4-6 servings

2 lbs eye of round cut into 1 1/2 -2 inch slices

Salt and black pepper to taste

1 tablespoon  bacon grease

1 large yellow onion, cut into quarters

8 cloves garlic

1/4 cup red wine vinegar

2 cups chicken broth

1 teaspoon ground cumin

1 cup Herdez Salsa Verde

1 Tbsp dried cilantro

For the tacos:

1 cup shredded Monterey Jack cheese (4 ounces)

flour tortillas

Salsa Verde

Instructions:

To your crock pot add Chicken Broth, Salsa Verde, Cumin and dried cilantro (you could use fresh if you have it).  Stir, turn on to high.

Cut beef into 11 1/2 inch slices.  Sprinkle the beef with salt and black pepper. In a large cast iron pan,  heat up the grease on medium, and brown the brisket on both sides, about 5 minutes per side.

Remove the brisket and add it to the crock pot.  In your pan add the onions . While occasionally stirring, cook until they begin to brown. Add the garlic cloves and cook for another 2 minutes. Turn off the heat and pour into the pot the red wine vinegar, scraping along the bottom to loosen all of the pan drippings.

Pour the cooked onions and drippings into the crock pot, stir a little.  Cover with lid and cook until fall apart tender. 6-8 hours.

To make the tacos, place on one side of each tortilla some Monterey Jack and slide the tortillas under the broiler for 30 seconds or until the cheese is melted. Fill the tortillas with shredded brisket and top with some of the juice from the crock pot or more salsa verde and any other toppings of your choice.  (sour cream, sauted onions, bell peppers and fresh tomatoes might be nice!)

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Pasta with Squash & Recipe Link Up Party

HAPPY EASTER!!

The other day around dinner time I was seriously tempted to just go out to eat.  I didn't want anything we had and I seriously wasn't in the mood to cook- AT -ALL!  But the thing is, I know I will be disappointed if we eat out.  The food just really isn't that good, and I feel frustrated every time, for wasting my money and my health. (okay, unless I go to Jersey Mikes, and get a roast beef sandwich, then I am perfectly happy!)  Please Jersey mikes send me some gift certificates- I will totally talk you up!!

But anyway, my husband was set to heat up some left overs and he noticed some zucchini and yellow squash in the fridge that he decided would be good to saute.  Around that time Etta came in from a trip to the pantry carrying a box of whole wheat penne pasta asking for a cracker... and that is when inspiration hit!

I had this vision and was semi sure we would enjoy a cheesy squash and pasta something or other.  I searched really quickly online, but couldn't find anything that matched the image in my head, so we just went for it.  And I am telling you, IT WAS GOOD.

This literally only took 15 minutes to make.  And it is good for you, and creamy, and delicious and easy and....!  Like you are eating something naughty, like alfredo... but not!  Yea!

I made mine without meat, but it would only add 5 minutes to the cooking time to add grilled chicken slices.

Creamy 15 minute Pasta and Vegetables
 Serves 4-5


1 lb box Whole Wheat Penne Pasta
2- cups Cottage Cheese
1-2 cups Spinach, torn into small pieces
1/4 cup Grated Parmesan cheese
Salt and Pepper to Taste
1/2 tsp onions powder
sprinkle or two of Garlic Salt

1 Zucchini, sliced
1 Yellow Squash, sliced
1/2 yellow or white onion sliced

Optional: Sliced Grilled Chicken breast seasoned to taste with salt and pepper


Instructions:
Cook the pasta according to directions.

While the water is heating and pasta is cooking is cooking slice the zucchini, squash and onion, into 1/8 to 1/4 inch thick slices, season with salt and pepper.  Spray a frying pan with olive oil.  Heat up to high, add the veggies, and cook quickly (for about 3-4 minutes) til slightly brown on each side.  Set aside for a few minutes (you can leave them in the pan just remove from heat)

Drain the pasta, reserving a tablespoon or two of the liquid in the saucepan, return the pasta to sauce pan.  Add 2 cups cottage cheese, grated Parmesan, torn spinach, garlic salt and onion powder stir until melted, (you can put it back over the still hot unit or very low heat unit)  Add the squash, and mix completely.

Serve immediately while hot!

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Simple, quick healthy lunch! Cabbage Tuna Wrap & Link Up Party

This week I realized that I have been being a little silly, or stupid... whichever way you want to put it.  For some reason I just haven't been able to wrap my head around this whole diet thing.  Not that I want it to be a diet, but more of a healthy eating more often lifestyle change.  But I have been eating things that I never eat, or that I very RARELY eat, buy or even cook.. just an abundance of junk daily, all day long.  And, I have been craving junk... and blah blah blah.

Anyway. what I realized this week is that I am being a victim of MYSELF.  Making poor choices because of laziness, or feeling like I deserve it or otherwise.  Like I have no choice but to eat everything my body craves.

This, my dears, is just ridiculous.  Isn't part of the journey of life learning to control yourself?  (a concept I don't think everyone understands)?

This concept involves all aspects of our lives.  It is not safe or good to indulge foolishly in a number of things, just because we have a natural tendency for them, be it sex, drugs, laziness... whatever your crutch may be.  We will become better people as a whole if we learn to take the reigns of our own physical base urges (yes that includes eating a whole 1/2 gallon of ice cream) and use those urges properly... Okay, don't get me going, I could talk about this for days.

The point is, that I can either choose to be a victim (of myself and my choices) or I can step up.  So, I am going to try to step up.  And this little recipe was an easy step, people, and totally delicious!!  Tyr it, if you like tuna sandwiches you won't be disappointed!

I got the original idea from The Kitchn and went from there (the image via the kitchn)

Crunchy Tuna-Cabbage Salad

3 servings

One can tuna, drained

2 cups finely chopped cabbage

1 minced green onions

5 shredded or chopped baby carrots

5 pickle sliced chopped into bits

1 tsp fresh or water packed garlic

2 tablespoon light mayonnaise

Salt and freshly ground black pepper (forgot to add this so optional!!)

Shred the tuna with a fork and stir in the rest of the ingredients. Taste and add salt and pepper to taste. Serve over a good whole wheat bread.  Eat immediately or refrigerate for up to two days.

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Pea Soup... it's actually good! And Recipe Link Up!

This week's weight loss...(cough) uh, well, I think I must have commitment issues.

Actually, let me blame it on the fact that I decided to clean out my freezers.  (I have the one attached to the fridge and an upright freezer in my garage)

I tend to let these get out of control and end up throwing stuff away with major freezer burn!  Hence my  decision to inventory, organize, use or chuck out all the frozen treasures in my freezer.  I guess I made some cookies a while ago, (I used my cookie scoop to scoop out and then freeze individual cookie dough balls for baking later- usually a nice idea if you don't want to eat all the cookies at once)  I thought, heck, I'll bake some, and they were good- wait, really good.  TOO Good.  I ate a few... dozen over about 3 days (I'm sorta exaggerating... sorta).  I know.  But at least they are gone now.  I am sure I will do better this coming week.

The recipe I wanna share is some dang good pea soup. This recipe is simple and great!  Usually pea soup is not my favorite but this is light and fresh tasting, not overcooked and yucky.  (original recipe from Martha)

Kids will... okay, may eat this... mine did, and she loved it!

Fresh Pea Soup

serves 6-8

3 tablespoons unsalted butter
1 medium yellow onion, chopped
1 leek, well cleaned and finely chopped
1 rib celery, chopped
1/2 cup flour
8 cups chicken broth ( **or vegetable broth for vegetarian recipe)
1 1/4 pounds fresh, shelled English peas (or frozen bagged peas)
Coarse salt and freshly ground pepper
1 cup whole milk (with added 1/2 cup nonfat powdered milk for extra creaminess)
Sugar

Directions:
Melt butter in a large saucepan over medium heat. Add onion, leek, and celery, and cook until soft. Add flour and stir till combined.  Slowly add broth while whisking to keep from making the soup lumpy; bring to a boil. Reduce heat and simmer, 10 to 15 minutes. Remove from heat.

(***This is the important part that keeps it tasting fresh!! The ice water bath!)
Prepare an ice-water bath. Fill another large saucepan with water and bring to a boil over high heat. Add salt and return to a boil. Add peas and cook until tender, about 5 minutes- don't over cook. Drain and immediately transfer peas to ice-water bath to cool. Drain and add to saucepan with vegetables and stock.

Working in batches, puree the soup in  a blender or food processor (Warning: Use the lid and cover with a towel before starting to keep from spraying hot liquid everywhere!!)   Return to saucepan.  Add milk and place saucepan over low heat. Season with salt, pepper, and sugar.  

Serve immediately!  Enjoy!  I like to make a large batch and freeze single servings in freezer bags, laid flat to freeze for easier storing.

Also, if pea soup doesn't sound good to you, I suggest you eat this cuteness up!  (Your welcome!)

Okay then, what are you cooking people? 

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Happy Eating!

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Hamburger and Grape-Tomato Pizza & Recipe Link Up Party

Well, I cooked again this week (wait a second while I pat myself on the back!) and was a little more committed to how I ate.  I felt it too, I just felt like this week would be better!... and it was.  I lost maybe 2 lbs or just slightly less.  So, either way that felt like great progress.

I will have to talk about my mind set right now later though cuz I am about to fall asleep!  This weekend has been busy!  We (read Justin) finished installing a deck that we technically started 2 years ago... I know, but it just wasn't a priority.  But now that we have a toddler that wants to be "out-shide" all day and all night long, we have been cleaning up the back yard!  I am really excited for the time we can spend back there!  But we worked on cleaning the yard all day!

Anyway, this week I tried out a Martha recipe that was really good and pretty simple, but a nice change from your average pizza.  I made a  few changes, but mostly just followed their instructions.

Photo via Martha!

Hamburger and Grape-Tomato Pizza

Pizza Dough -(or use frozen if you want)
Whisk 3 3/4 cups flour (I used 3 white whole wheat and 3/4 white flour and 1 1/2 teaspoons salt, make a well in center of flour.

In a large measuring cup whisk together 1 1/3 cups warm water, 1 tablespoon sugar and 1 packet yeast, pour into well in flour.

When foamy, mix in 3 tablespoons olive oil; mix till combined and  knead until smooth, 5 minutes.

Brush with olive oil, cover in a bowl and let rise until doubled, about 1 hour 30 minutes. Divide into two 1-pound balls. Use 1 pound per recipe unless noted.

Toppings

3/4 cup store-bought marinara sauce
1 cup grated Monterey Jack cheese (they suggested Provolone and my store didn't have it)

(next time I will add some Mozzarella s well!)
1 cup grape or cherry tomatoes, halved (I used the whole little clear container, I think it was a pint?)
1/2 medium red onion, thinly sliced
1/2 pound ground beef chuck
Coarse salt and ground pepper

Directions
Preheat oven to 450 degrees. Spray your rimmed cooking sheet with olive oil spray.

On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough into a 15-by-11-inch rectangle (if dough becomes too elastic to work with, let it rest a few minutes). Transfer to prepared sheet.

Spread sauce evenly over dough, leaving a 1-inch border all around. Top with provolone, tomatoes, and if desired, onion; scatter beef over top. Season with salt and pepper.

Bake until crust is golden, beef is cooked, and cheese is melted, about 20 minutes. Serve immediately.

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Carnitas And Recipe Link Up Party

Well this week has been frustrating for weight loss.  I haven't lost a single pound and technically that basically makes three weeks stuck at 184.  I haven't made the best of choices this week I will admit to that, but they haven't been awful either.  I am hoping I am not one of those persons who can't loose weight while breast feeding...  I remember now that I was still hanging on to about ten or fifteen pounds when I went to visit family after having Etta and she was 3 months old then, so we shall see.

I did cook quite a bit this week though and one of the meals I made was Carnitas, just pork tacos basically, but they are good and so here you go!

Carnitas Recipe

Boneless pork loin roast
(size needed depends on how many you are planning on serving, I cooked a 2lb roast)
Bon Appetit Season Salt

Preheat oven, sprinkle roast liberally with Bon Appetit Seasoning (technically we use my families own season salt but the closest thing to it is Bon Appetit...) Place the roast in a pan, fat side up and bake at 375 for 20 minutes or so per pound of meat or until you reach an internal temperature of 160.  Remove from oven when done, allow to rest about 10 minutes,  Slice or chop into small pieces, pour any juice back over the meat before serving.

Flour Tortillas (or Corn if you prefer)

Brown rice prepared according to package directions

Salsa Cruda Recipe
This is the simple salsa that we make for this meal.  I like it cause I usually have everything in my pantry, besides the fresh cilantro which is totally necessary so don't skip out on that.

1 quart home canned tomatoes, or 4 cups canned plain stewed tomatoes
1 onion, finely chopped
3/4 cup diced green chilies (I use canned)
1/2 to 3/4 cup chopped fresh cilantro
1 tsp sugar
fresh ground pepper
salt and garlic powder to taste

Pour Juice into bowl and chop or squash tomatoes to desired size (we usually do kinda chunky!)  Then just add remaining ingredients and mix together.  Best if served at room temperature.  (this is good on eggs or just with chips...

Now to serve, just assemble the meat, salsa and rice if desired over a tortilla and you are done.

Okay, now it is time for you to share!

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* ALSO - I would be really thankful if when you try a recipe, and want to post about it that you please link to my post for the recipe.  That way people can find and join our party, and we will all benefit from some extra traffic love!   If the recipe is a guest feature, please link to the original author's blog post that is hyper linked at the top of the page!

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Starting to Lose the Weight! Easy Baked Fish and Recipe Link

Okay, you guys have seen those little badges around blogdom that say:

So, this really has nothing to do with my disclosure policy, but it is what I have been thinking about when it comes to eating, dieting, and loosing baby weight.   That means right now for your reading pleasure I am going to "disclose" to you some of my dirty awful secrets.  Not really awful, I just want some accountability and what is better accountability than a blog of a few thousand readers right? (thanks for dealing with my whims...)

With my pregnancies, I start off for the first 5 months sick as a dog, laying around the floor unable to move watching movies, sleeping or reading and eating every hour (or else).  I eat rice crispies, crackers, pizza and dessert.  (stellar nutrition I know!)  Anything that doesn't sound good (or is relatively healthy), that I eat, loves finding a porcelain receptacle to live the rest of it's life in... if you know what I mean.   By the time I get over this stage, my eating habits are atrocious!  I am not really up to starting an exercise regimen at this point, and have so much that hasn't gotten done in the last 5 months that it takes the next 4 months to catch up!  Which means I gain some weight...

Too much info on my own weight:  When it comes to my weight, I have never been really overweight, so that is not my issue, but I have always considered myself fat (probably because of the stress of media etc!).  I have had some bad self talk, I think a lot of women do this to themselves, and it is not helpful.  I was thin enough that I modeled through high school plus some, I am 5'10" and weighted 135 and "they" considered me heavy....  Not a good perspective for a high schooler, but I just lived out that natural thinness until I let it go- I never let the pressure get to me in unhealthy ways, luckily! 

But as time went on, I started to gain weight (typical right?).  Here is what seemed to happen: I got married, I gained 5 lbs... I moved, I gained 5 lbs... I got into my major in college, I gained 5 lbs... I got a new job, I gained 5 lbs... I moved again. 5 lbs....  and so on until I reached 176 lbs while we lived in Asheville, NC.  

Technically, at 176 lbs, for my height I had just reached the overweight category by a few pounds.  I freaked out a bit.  I decided it had to stop there, I started working out regularly, (first time in my life) and ate slightly better, not much.  I lost 14 lbs, to rest at 162 and couldn't budge the scale any lower, cuz I didn't make anymore changes.  I sorta gave up a bit, we moved I gained 5 lbs.. (seriously you'd think I 'd learn) I parked myself at 168.

I got pregnant, gained 40 lbs, lost the weight (WW online), got down to 164 then quit Weight Watchers (cuz of laziness) and leveled out at 168.  I got pregnant again, gained 40 lbs and now at this very current moment (Thrusday Feb 17th) am at 195.  URGH!

I know.... I just told the world exactly how much I weight.  (did I mention the only t.v. show I watch is Biggest Loser?  I love it! Maybe it gives me courage to jut put it out there- cuz it mean I have to change right?)

Should I mention I am 29 year old too?  WOW secrets are really coming out in this post.  (I turn 30 in April... I am actually excited about turning 30 though... it's the new 20!)

That means, if I want to be at my goal weight of 150-155 lbs  (right in the middle of my proper body mass index weight) I need to lose approx 45 lbs.  WOW!

Okay, here is the deal for all this rambling.  I think those of you that participate regularly in our recipe links know I have a thing for chocolate and desserts in general.  BUT I am going to strive to do better.  I will have dessert, or I will fail, (I know my limitations people).  But I will try to make better choices on desserts.

In a few weeks, I am going to going Weight Watchers Online again.  (I actually really like the accountability and freedom of their points program- no they are not paying me to say this, I wish!  Hey Weight Watchers- I'd love a free online account!)  

Why not join right now?   No, this isn't planned procrastination.  I have heard that it is best to let your body rest a few weeks after giving birth and let it naturally shed some weight, instead of making it think- "Wait I am starving here, and I need to feed this baby, I will hold on to every pound I've got..."  So, right now I am focusing on cutting out some extra sugar... getting my pantry cleaned out of junk and thinking a bit before I eat.

Now, for today's recipe, finally!  I needed a quick meal the other day and found this on cooking light.  It was really good and i will definitely be making it again.   

(Image from Cooking Light)

Easy Bake White Fish Recipe

4 servings 

 You can use any firm white fish; cod, haddock, or grouper work well. 

(I used Tilapia, cuz that is what I had)

1 1/2 pounds Tilapia, grouper or other white fish fillets

Cooking spray

1 tablespoon fresh lime juice

1 tablespoon light mayonnaise

1/8 teaspoon onion powder

1/8 teaspoon black pepper

1/2 cup fresh breadcrumbs

1 1/2 tablespoons butter, melted

2 tablespoons chopped fresh parsley (optional)

Preheat oven to 425°.

Place fish in an 11" x 7" baking dish coated with cooking spray. Combine lime juice, mayonnaise, onion powder, and pepper in a small bowl, and spread over fish. Sprinkle with breadcrumbs; drizzle with butter. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley optional.

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Lets see what'cha got cookin' good lookin':

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Zucchini Lasagna Recipe & Recipe Link Party

Okay,  I actually made dinner for tonight and it is only 3:15 (it is Tuesday while I type this - Double wow for being so prepared on my blog which rarely happens!).  I know amazing!  Anyway, this is a recipe I found through my Martha emails last fall.  I really should have posted it earlier when Zucchini was growing like crazy but that is just how it is!  This is another vegetarian meal.  It is SO delicious!  And fast to put together, although it does take just about an hour to bake so plan a bit ahead (which is one of the reasons it has taken me so long to make it, I just don't plan dinner ahead... bad habit!)

This image is from Martha:

Okay so I have one or two personal changes, cause I like a tiny bit more flavor and tend to just use what I have!  But here is the recipe.

Zucchini Lasagna Recipe

Serves 4-6

• Olive oil cooking spray for baking dish
• 8 ounces reduced-fat cream cheese, room temperature
• 1 container (15 ounces) part-skim cottage cheese (or ricotta) cheese
• Coarse salt and ground pepper
• 1 egg
• 1 ounce Grated Parmesan Cheese
• 2 medium zucchini, (8 ounces each) halved lengthwise, then sliced thinly crosswise 
• (I added an extra yellow crook neck squash once cause I had it!)
• 1 garlic clove, minced
• 2 teaspoons dried oregano
• 6 no-boil lasagna noodles
• 2 ounces shredded (1/2 cup) part-skim mozzarella cheese

Preheat oven to 425 degrees. Lightly spray an 8-inch square baking dish; set aside.

In a medium bowl, stir together cream cheese, cottage cheese, egg and parmesan; season with salt and pepper. In another medium bowl, combine zucchini, garlic, and oregano; season with salt and pepper, and toss to combine.

Spread 1/3 zucchini mixture in prepared baking dish; top with two lasagna noodles, then 1/3 ricotta mixture. Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, finishing with the ricotta mixture. Sprinkle with mozzarella.

Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30 to 35 minutes. Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving.

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Festive Halloween Dinner; Dinner in a Pumpkin

This recipe is technically from last year, but since we ate it after Halloween many of you missed the time to prep for the holiday so i am re-showing that post!

I had to share my dad's pumpkin!  Isn't is cool!

Justin's isn't too shabby either!  (below)

For those of you who had good intentions to carve pumpkins and bought them, but didn't quite get around to carving them, I have the recipe for you!  It is one of Justin's childhood traditions that we plan on carrying on, they call it simply Dinner in a Pumpkin! So fun.

So, clean out that pumpkin and roast the seeds.

Roasted Pumpkin Seeds:

1. Preheat the oven to 400.  Clean out seeds and separate them from the stringy part.
2. In a small sauce pan, add the seeds, about 2 cups water and about a tablespoon salt.  Bring to a boil, let simmer 10 minutes.  Remove from heat, and drain.
3. Spread on a roasting pan spray with olive oil cooking spray.  Bake on top rack (maybe 20-40 minutes) til they begin to brown.  Stir them once.  Let cool and Enjoy!

We actually cleaned the pumpkins the night before.  Then put the pumpkin in the fridge til we were ready to cook it. 

Dinner in a Pumpkin
Servings approx 6 (probably more but being conservative) 8 Weight Watchers Points per serving

Preheat oven to 350 degrees
1 small to medium pumpkin, deseeded and washed with cap on.  Place on a cookie sheet (not necessary but easier to hold onto when removing)  Begin cooking the pumpkin for approx 30 minutes.  **if you have a large pumpkin which is what we had, cook for one hour empty.

Brown in large Skillet:

1 1/2 to 2 lbs Ground Beef ( I only used 1 lb but you can add more or less)

Add and Saute till vegetables are softened:

2 Tbsp Soy Sauce

2 Tbsp Brown Sugar

1 onion chopped

Several large Mushrooms sliced

Add:
2 cups cooked rice (brown is best!)

2 cans Cream of Mushroom soup 

1 8 oz can Water Chestnuts sliced

Remove pumpkin after it has been cooking empty, add ingredients and cook until done.  30 minutes to an hour.  The goal is to have the pumpkin completely cooked, so that you can scoop some of the pumpkin out with the beef mixture.

So good!  Very fun!

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