Tuesday, April 21, 2015

Crockpot style Pulled Bar B Q Chicken

I must admit that I am busting at the seams to share this treasure with my Feasty Fans. This baby only has two ingredients, yes count them only  two. Not only that it has to be one of the easiest recipes ever to make. Also it is a low fat version of traditional Bar B Q and I promise you that will will not miss the fat. I used Stubb's spicy Bar B Q sauce and the sweetness from the Pepper Slaw with the spiciness of the sauce will have your taste buds doing  the Tango.

Feel free use your favorite brand but mine is Stubb's. The great thing about this is that you can make any amount that you want. The ratio for this recipe is 1 cup sauce to 2 lbs boneless skinless chicken breast.
Ta Da!!!

  • 2 lbs. boneless skinless chicken breast
  • 1 cup Stubb's spicy flavor Bar B Q sauce

You will need a crock pot for this recipe. Trim any fat or cartilage from the chicken breast, I like to use my kitchen scissors. Once chicken has been trimmed place into crock pot with 1 cup of the sauce.

I have 2 variations on the cook time.
#1 Cook on high for 3-4 hours
#2 Cook on low for 6-8 hours

Do not add any water! Also no peeking!!! Keep the lid closed because no nose bags are allowed to peek in. You will know the chicken is done because it will shred easily by pulling apart with two large meat forks. Once you have shredded all of the chicken stir mixture well and make sure that all meat is coated evenly with sauce.

Another helpful hint here with the hot season coming up. If you do not want the added heat in your house you may plug it in your garage or covered area outside. You don't have to worry about a dog or cat getting into it because it is too hot to touch. Your main concern is that you do not want it to get rained on. If it is cold you will want to keep it inside because once it gets cooking it smells so delicious.


Tuesday, April 14, 2015

Spanish Rice ~~~ Quick & Easy

Quick and easy Spanish Rice. I don't think you can get any easier than this one. I have to thank my friend Tracy for sharing her recipe with us, sorry Tracy but I had to add the Sazon to it. Seriously I can't help myself. It must be some type of genetic mutation in me that I have this uncontrollable urge to mess with recipes. Three ingredients and only 20 minutes of cook time. I can see endless possibilities for this as a side dish. So if your are in a rush and want a tasty side rice dish you do not need to look any further.


  • 1 can undrained Ro Tel original diced tomatoes & green chiles, 10 oz.
  • 1 cup white long grain rice
  •  water
  •  1/2 pack of Sazon seasoning by Goya, see pic below

Open canned tomatoes and place in a 2 cup measuring cup, now add enough water to make it come to the 2 cup line. Place all ingredients in a 2 qt. saucepan and bring to a boil. Lower heat to low and cover with a lid cooking for 20 minutes, stirring occasionally. Remove from heat and serve.

Thank you Tracy Millhouse for this delicious, quick and easy recipe!

You can find Sazon in the ethnic isle of your grocery store.

Tuesday, April 7, 2015

Pizza made Healthier

You can have your Pizza and eat it too!  We try to eat healthy, but we are human and still crave our old favorites like Pizza. So my Stud Muffin challenged me by asking for Pizza. Well we all know that Pizza is not normally diet food, but this way you can still enjoy an old favorite and not feel deprived. I make sure that I use Pita bread that is healthier for the Pizza dough. My brand was 0g Fat and 5g Fiber. Use a low fat cheese and sprinkle on some Parmesan just before eating, it's a low fat high calcium cheese. Watch out in your Pizza sauce because sometimes they sneak in extra fat and sugar, mine was 25 calories per 1/4 cup, 0.5 g Fat and 2g Sugar with 1g Fiber. It's important to read the nutrition labels. So we all know how everyone has their favorite toppings and mine is to pile on as many veggies as possible without any meat or just plain cheese. If you are a Pepperoni lover please try the reduced fat Turkey Pepperoni.

  • whole wheat pita bread
  • Sargento reduced fat 4 cheese grated Italian
  • 1 can Pizza sauce, I used Furmano's
  • granulated garlic powder
  • Toppings are optional; onion, black olives, pepper, mushrooms, or reduced fat turkey Pepperoni.
  • Optional garnishes: Parmesan cheese and crushed red pepper

Preheat oven to 375 degrees. Meanwhile chop and prepare veggies. On a large cookie sheet place up to 6 Pita's, add about 1/4 cup or less of Pizza sauce, add 1/4 cup grated cheese then sprinkle cheese with a generous amount of garlic powder, now add the optional toppings. Bake at 375 degrees for about 8 minutes or until cheese is melted. Top with optional garnishes just before eating. Enjoy!

If you are worried about the Pizza sticking just put a dusting of corn meal on the bottom of the cookie sheet before placing Pizza's on it. It creates an air pocket and they will not stick.

This is a peek of my secret ingredient list. Fast, Frugal and Healthy! What's not to love here?

You can even have a Pizza party and have everyone custom make their own.
I

Monday, March 30, 2015

Coconut Cake

We had a beagle mix mutt named Jethro who would go cuckoo for coconut. We accidentally found out one day when my Dad blew candles out off of his birthday cake and coconut went flying. I never saw that dog go so berserk over food before and it was a sight that I will never forget. I dedicate this post to my dear old boy that passed at 14 years of age many years ago. RIP Jethro!

Our Easter dinner would not be complete without a Coconut Cake. I just love coconut but I love toasted coconut even more. This is a big 3 layer cake that everyone will rave about. Matter of fact the original name for this recipe is Incredible Coconut Cake. I know this baby takes a little more effort than most but it is so worth it. You can always bake it 1 or 2 days in advance of your Feasty. So search no more for a perfect coconut cake recipe because it is right here.

CAKE
  • 5 eggs, separated
  • 2 cups sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup canola oil
  • 1 tsp. coconut extract
  • 1/2 tsp. vanilla extract
  • 2 1/4 cups cake flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup buttermilk
  • 2 cups flaked coconut
  • 1/4 tsp. cream of tarter

FROSTING
  • 2 pkg. of 1/3 less fat cream cheese, softened (only using a total of 10 oz.)
  • 2/3 cup unsalted butter, softened
  • 4 1/3 cup confectioners sugar
  • 1 1/4 tsp coconut extract
  • 2 cups coconut, toasted

Place egg whites in a large bowl; let sit at room temp for 30 minjutes.

Preheat oven to 325 degrees. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks one at a time, beating well after each addition. Beat in extracts.

Combine flour, baking powder, baking soda, and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut.

Add cream of tarter to egg whites; with clean beaters, beat on medium speed until stiff peaks form.. Fold 1/4 of the egg whites into the batter, then fold in remaining whites.

Transfer to three greased and floured 9 inch round cake pans. Bake 25-30 minutes or until a cake tester inserted into center comes out clean. Cool 10 minutes before removing from pan to wire racks to cool completely.

Meanwhile; while the cake is baking I like to toast my coconut in a 12 inch non stick skillet stirring constantly until golden brown, then set side in a bowl to cool.

For frosting; in a small bowl, beat cream cheese and butter until fluffy. Add confectioners sugar and extract; beat until smooth.

Place one cake layer on plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup toasted coconut. Repeat. Top remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut on top and sides. Refrigerate for 2 hours for cutting or make a day or two in advance. Store in covered in refrigerator. Yield: 16 servings


This recipe is compliments of Taste of Home magazine that was submitted by Lynne Bassler and this is my version. Thank you Lynn for this incredible Coconut Cake recipe.

Wednesday, March 25, 2015

Breakfast Sandwich

Have you ever tried those frozen low fat higher fiber microwavable breakfast sandwiches that are in the freezer section? If you have not done so I recommend that you do not bother. My little tasty treasure will blow theirs away and make your taste buds sing with delight. Another bonus is that mine is also low fat and has fiber as well. Not only that it is quick and easy to make. I call that double goodness and we could all use some of that. My recipe calls for one sandwich but make as many as you want. So this is the best reason not to skip the most important meal of your day. Enjoy!

  • 1 egg
  • 1 Thomas Bagel Thins, Everything flavor
  • Morning Star Farms soy bacon strips, 2 strips
  • Sargento Reduced Fat Pepper Cheese slices, 1 slice
  • Olivio buttery spray
  • Cooking spray

Heat a nonstick skillet over medium heat, then spray with cooking spray and crack a egg into the skillet. Meanwhile place bagel into toaster keeping in mind that it is thin and toasts much faster than a regular bagel, but do not toast yet.

Now after egg has cooked for about a minute start to toast the bagel. Place two strips of soy bacon on a microwavable safe plate and place into microwave. Cook egg for one more minute then flip over and gently break the yolk (so that it may cook all the way through), and add one slice of cheese on top of egg to melt.

Next start to microwave the soy bacon for about 65 seconds or until crispy. Every microwave is different so cooking time may vary. When bagel is toasted remove from toaster and spritz the buttery spray on the inside of both bagel surfaces. Remove cooked bacon from microwave and with a flat knife loosen bacon from plate as it has a tendency to try to stick to the plate.

Add egg with melted cheese onto bagel bottom, break the bacon slices in half to fit onto sandwich and place on top of the egg. Place top of bagel on sandwich and eat right away or snag this tasty baby and squeak out the door with it..

Wednesday, March 4, 2015

Guacamole

Guacamole is one of my all time favorites! I just love this creamy dip and there are many variations to it. Chunky vs smooth, tomato or not, I could go on and on. I will share my favorite version with my Feasty Fans. So serve this as an appetizer or you could do like my Stud Muffin and I did. We had ours for lunch, yes that's right it was our lunch. Busted! We could not bare to not eat it once it was made. So poof!  We made all gone. Our tummies were full and we were fat & happy.

  • 3 ripe avocados
  • juice of 1 fresh lime, room temp
  • 1 Roma tomato, finely diced
  • 1/2 tsp. granulated garlic powder
  • 1/8 cup sweet onion, finely diced
  • a sprig or two of fresh cilantro, finely minced (optional)

You need a nice ripe avocado that is just soft to the touch and the outer skin is dark.
I like to cut the avocado in half and remove seeds. Just embed the knife blade into the seed enough so that you will be able to twist the embedded knife and the seed will pop  right out.                                                                     
Next  I like to cut the avocado meat while still in skin with a paring knife into a criss cross pattern, being careful not to slice through the skin, then scoop out with a large spoon into the bowl.
After you have prepared all 3 avocados add the lime juice and the garlic powder. It's important that the lime is room temp because it is easier to juice it that way. Cut lime in half and stick a fork in it, hold lime with one hand and twist the fork into the lime to release the juice into the bowl. The same thing works well for lemons except I place a small wire mesh strainer over the bowl to catch the seeds.                         
Mash the avocado well with a fork until fairly smooth, I like mine a little chunky but still smooth. If you want really smooth Guac then you can puree it in a food processor. Now add the onion, cilantro and tomato, mix well. Place in an air tight container but place plastic wrap over top of Guac and gently press down where ever air would touch the Guac, now seal on lid and chill. This will prevent it from turning brown on top. Serve after a few hours or so and serve with tortilla chips. Or you may be partners in crime with us and eat it right away. My hubby is a party pooper and would not let me add any Cilantro. So much for Freedom of the cook!

Tuesday, February 17, 2015

Italian Pepper & Egg Sandwich

I'll tell you that this sandwich brings back childhood memories. It's amazing how something so simple can taste so good. It's frugal and I also need to mention the quick and easy factor as well. My Mom always used green pepper but any color sweet bell pepper of your choice will do, pick your favorite or do a blend. Did you know that peppers are high in vitamin C and we all know we need that.

The only thing that I can not mimic here is the scrumptious Italian rolls that we used to get in Philly. They were delicious and made the best Hoagies ever, but here in Maryland they call them Submarines or Subs. I think everyone knows that Philly is famous for their Steak & Cheese Hoagies. My Dad swears during the war when he was a kid that they used horse meat instead of beef. If you came from Philly you will cringe here when eating one for the first time.....they put mayonnaise on it, yes that is what I said....mayonnaise. Every person in Philly knows you have to have fried onions, white cheese, hot peppers (optional but highly recommend), and ketchup on your Steak & Cheese Hoagie. That's it!  I may have talked myself into eating red meat again. I hope you enjoyed my blast from the past.

  • 3/4 cup egg Beaters or 3 large eggs, beaten
  • 1/3 cup diced green bell pepper
  • 1/4 tsp. granulated garlic powder
  • freshly ground black pepper and sea salt to taste
  • About 1 or 2 Tbsp. of freshly grated Parmigiano Reggiano
  • 2 slices of Sargento Red Fat Provolone cheese slices
  • Olive oil in spray can
  • 1 Italian long roll, partially cut through long ways, I used a whole wheat one
Use 12 inch non stick skillet over medium heat and spray bottom of pan with oil. Saute pepper for about 3 minutes. Meanwhile whisk together egg, Parmigiano Reggiano, garlic powder, salt and pepper.

After the 3 minutes have passed spray pan once more with olive oil and add the prepared egg mixture. Scramble eggs until just set then form eggs into the shape of the roll, top with provolone and split roll, turn off heat. You may add a lid at this point if you want your roll heated through more or if you don't want your roll steamed do not out lid on. Place into roll as soon as provolone is melted. Enjoy!



I made this recipe for one serving but just think how easy it would be to double or triple it.