Wednesday, December 31, 2014

New Year, New Recipes!

I’m making it a goal to try one new recipe each week this year. We’ll see how that goes!
Here are some recipes from LDWers that sounded delicious. Hopefully you’ll be inspired as well!

Ground turkey and black bean enchiladas

Sunday, November 2, 2014

Fall Desserts

This was one of my favorite blogs to organize--I have a huge sweet tooth!  Hopefully some of you can get some inspiration and ideas for the upcoming fall feast known as Thanksgiving :)
{click on the recipe for the link}

Caramel Apple Dip

Blueberry cobbler

Pumpkin bread

Pumpkin cream cheese muffins

Chocolate chip cookie pie (secretly healthy!)

Soft Frosted Pumpkin Spice Cookies

Vegan Pumpkin Walnut Bread

Pumpkin Fluff: Mix together a tub of whipped cream, can of pumpkin, tsp pumpkin pie spice & packet of vanilla pudding mix; serve with graham crackers!

Peanut butter apple crisp

Apple dumplings

Hungry Girl Brownie Bites. 1 can of pumpkin, 1 box devils food cake, bake at 400 for 20-25 min. One mini muffin size bite is 2 WW points+. So moist, so yummy. Tried with spice cake mix, you get pumpkin muffins! Those need a struesel crumble or a dab of cream cheese frosting, so more points, but still light and yummy

Paula Deen's pumpkin cheesecake

Peaches & Cream Ice Cream

Saturday, October 4, 2014

Fall Favorites!

Is there anything as good as fall food? Chili, apple pie, pumpkin-everything... It's my favorite time of the year!
Here are some dinner ideas if you're in a slump (as much as I love fall, I have to admit I don't enjoy cooking every day!):

Coconut & Chicken Curry Soup

Saturday, June 7, 2014

Toddler Meals

Oh... Toddlers. One minute they love broccoli, the next they are throwing that plate across the room for having something green on it. Here are some ideas from fellow moms of toddlers that are their go-to meals and will avoid the dreaded dinner meltdowns :)

  • Chicken meatballs with hoisin sauce
  • Spaghetti and meat sauce
  • Grilled cheese (here are some fun ideas)
  • Smoothies
  • Buttered noodles
  • Hamburgers
  • Nachos
  • Tacos
  • Tuna casserole
  • Tuna sandwiches
  • Pasta with olive oil and grated Parmesan cheese
  • Mediterranean Orzo (add chicken for protein!) 
  • Breakfast for dinner--eggs, sausage, biscuits, pancakes, waffles, french toast, bacon etc.
  • Quesadillas! Easy way to hide some veggies.
  • Chicken & Rice
  • Mac-n-cheese -- different add-ins can make it more healthy and fun:
    • frozen peas
    • hamburger
    • hot dogs
    • can of drained tuna
  • This blog post has some amazing ideas as well!

Spring LDW Recipes

Who doesn't need a little help with dinner ideas?! The recipes below are all LDW-approved :) Hopefully it inspires everyone for the coming weeks.  I've  added a few to my own weekly dinner menu.

Dinner ideas:

  • Homemade chicken salad sandwiches and fruit salad
  • Honey Glazed Salmon with Browned Butter Lime Sauce served with fresh steamed green beans and brown rice 
  • Pulled pork on onion rolls served with broccoli and Mac n cheese on the side 
  • Slow cooker chicken caesar sandwiches 
  • Tacos
  • BLT'S
  • Spinach chicken lasagna
  • Philly cheesesteak sandwiches 
  • Meatloaf with garlic mashed sweet potatoes and roasted brussel sprouts
  • Homemade pizza
  • Brinner! (Breakfast for dinner) 
  • Alfredo bake with bacon
  • Spicy Dr. Pepper Shredded Pork
  • Rotisserie chicken, king's Hawaiian rolls, and fried green beans
  • Grilled pork (marinated in soy sauce, brown sugar and rosemary) mashed potatoes and sautéed spinach with garlic
  • Dry rubbed (brown sugar, paprika, cayenne, chili power, and cumin) pork butt in the crock pot with homemade ginger beer and onions, simmering it on low all day. Later on I'll shred it up and mix it with some locally made sweet barbecue sauce. Serve it on whatever you like! (Baked potatoes or sweet potatoes, salad, or buns.)
  • Thinly sliced some flank steak, added black pepper, lots of garlic, and fish sauce, and cooked it in a pan with a little oil. Served over rice and a spinach salad.  
  • Greek Shrimp and Quinoa
  • Lipton Soup Pork Roast
  • Quinoa Chicken Chili
  • Boneless Pork Chops: 
    • 1 can of Campbell's golden mushroom soup, 1/2 can full of red wine, chopped mushrooms, and spices-- salt, pepper, garlic, paprika, etc. Serve with brown rice or potatoes and a veggie- oven roasted asparagus or steamed broccoli.
  • Taco soup:  
    • Mix together 1 46 oz bottle spicy hot V8, 1 packet Taco Bell taco seasoning, 1 drained can each black beans, dark red kidney beans, 1 can whole herbal corn, 2 cans Rotel. Add in either a lb of browned hamburger meat or a lb-ish of cooked shredded chicken breast. Cook on low at least an hour or 2, serve with assorted toppings like shredded cheese, sour cream, black olives, jalapeños, and tortilla chips or Mexican cornbread.

Tuesday, November 19, 2013

Thanksgiving Recipes

The best holiday of the year (for our bellies) is finally around the corner!  Here are a few favorite Thanksgiving recipes, tips and tricks shared by our LDW members:

Turkey Tips
-For a juicy turkey:  Wrap it in banana leaves and cook it in the oven at a really low temperature (250) for almost all day long.. (season it as you wish)
-Brine turkey overnight and then roast and turn the bird over a high heat (400 degrees for almost 2 hours).

-Great place to get your bird:
Amazeballs Appetizers
-Black Rice with Roasted Acorn Squash

1 1/2 cups black rice (wild or forbidden)
2 Tb. butter (oil for Vegan)
2 shallots, peeled and diced
1 cup pecan pieces
Zest of 1 orange
2 Tb. fresh thyme leaves
2 Tb. vegetable oil
1 acorn squash, peeled seeded and diced
Salt and Pepper

Set a medium sauce pot over medium heat. Add the butter and shallot and saute for 2 minutes. Then add the rice and toss to coat in butter. Add the appropriate amount of water as directed on the rice package (from 3-4 cups depending on the variety of rice.) Add 1 1/2 tsp salt, cover, and bring to a boil.

Once boiling, stir, lower the heat to medium-low, cover, and simmer until cooked through--follow time directed on rice package.

Meanwhile, preheat the oven to 450 degrees F. Toss the peeled and diced acorn squash in oil and spread over a baking sheet. Roast in the oven for 15 minutes. Turn and spread the acorn squash again and roast another 10 minutes. In the last 2-3 minutes sprinkle the pecans over the acorn squash so the pieces can toast.

Once the rice and roasted acorn squash are ready, toss together with orange zest and thyme. Then salt and pepper to taste. Serve warm of room temperature!
-Spicy corn:


1. 1 packet of sweet corn
2. 1/2 medium onion (Cut into very thin slices.
3. 1/2 tomato ( cut into very tiny pieces)
4. 1/2 green slim pepper or a slice of bell pepper (Cut into nano pieces)
5. 3/4 teaspoon salt
6. 1/8 teaspoon of red pepper powder
7. 1/4" thick slice of butter from a quarter for buttery flavor
8. 2-3 teaspoon of oil

Add oil in deep bowl or pan, add onion and saute for 2-3 minutes. Add tomato and saute 2 minutes. Add salt and red pepper and mix for 1 minutes. Add 1/2 packet and stir for 2 minutes. Add remaining 1/2corn and stir for 2 minutes. Add 4 small cup of water and stir well and mix.Add green pepper and boil at medium temp for 5 minutes. Cover and Cook at medium for 1 hrs hours. Stiring and looking for water is still there and corn do not stick to the pot. Simmer at low another 1/2 hrs till all water is evaporated. You may open cover for better evaporation. Check and stir as often so corn do not stick to pan. Add butter and stir well and simmer at lowest level for another few minutes.
-Autumn Chopped Salad

*6 to 8 cups chopped romaine lettuce
*2 medium pears, chopped
*1 cup dried cranberries
*1 cup chopped pecans
*8 slices thick-cut bacon, crisp-cooked and crumbled
*4 to 6 oz. feta cheese, crumbled
*Poppy seed Salad Dressing (I like T. Marzetti)
*Balsamic Vinaigrette (I like Newman’s Own Light Balsamic Vinaigrette)

*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.

-Roast heads of garlic into mashed potatoes.  Can't wait to try this out, oh my.
-Sweet potato balls: Sweet potatoes, packed around a marshmallow, rolled in coconut flakes and sprinkled with brown sugar
Time Saving Tip
To save time, I gather all my recipes, do any prep I can the day before (chopping, laying out ingredients), and make a written plan for the day. The written plan helps me keep the stress under control.
May the Turkey day odds be ever in your favor!


Thursday, October 31, 2013

Soup Roundup!

With Fall in full swing and winter coming (:D) , we asked the LDW ladies for their favorite soup recipes:

Southwestern Soup

Tortilla Soup

2Tbs veg oil
1 med onion chopped
2 cloves garlic sliced
1 chipotle pepper in adobo sauce
1 Tbs chili powder
1 tsp kosher salt
6 C chicken broth
1 C frozen corn kernels
1 ripe tomato chopped
1 C shredded cooked chicken
1/2 C cilantro
juice of 2 limes squeezed
Tortilla chips

Additional lim e wedges for garnish.  Heat the oil in med saucepan over med heat. Sauté onion for a few minutes, then add garlic, chipotle, chili powder, salt. Cook until onion softens, add chicken broth. Bring to a boil, reduce heat to simmer uncovered for about 10 mins. Turn off heat and stir in tomato, chicken, cilantro, lime juice. Put some chips in a bowl and ladle your soup on top.

Taco Soup

1 can of corn
1 can of hormel chili with beans
1 Can of diced tomato
Taco seasoning
Chicken broth to taste. Garnish with tortilla chips, sour cream and avocados. Love the reference BTW. Me and DrH are reading it together.

Chicken/Cheese Tortilla Soup
Mexican Chicken Soup

Veggie Soup
South-Asian Lentils / Daal

2-3 cups of lentils
1 tsp turmeric
1 onion, chopped
2 tsp mustard seeds
2 tsp cumin seeds
4 cloves garlic, chopped or equivalent of garlic paste
1 tomato
1 small chili sliced down the middle length-wise, but still in tact (will add flavor without adding spice, or omit completely)
Lime juice to taste
Olive oil

Wash lentils and soak in water. Heat oil, add mustard and cumin seeds and cover. When popping noise slows down (think popcorn), remove from heat. Add lentils to huge pot with water (add enough water to cover), + garlic, turmeric, tomato and simmer. Add the mustard/cumin seeds/oil (watch out for splashing). In the same pan, heat a little more oil and fry the onions until brown. Add those to the lentil pot. Simmer until lentils are soft (add water as needed if it starts to dry out, adjust salt accordingly). Add lime juice and top with cilantro.

Butternut Squash Soup

6 Tbsp onion, chopped
4 Tbsp butter
4-5 cups butternut squash, peeled and cubed
3 cups chicken broth
¼ tsp ground black pepper
1/8 tsp ground cayenne pepper
1 tsp dried marjoram
1 (8 oz) cream cheese, at room temp

In saucepan, sauté onions in butter until tender. Add squash, broth, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 min or until squash is tender.
Puree squash mixture and cream cheese in blender. Return to saucepan and heat through. Do not allow to boil.

And if you’ve never cut raw squash (and I hadn’t), you cut off two ends with a big knife. Use a veggie peeler to remove outer layer. Slice in half and dig out seeds with spoon. Then cut remainder into cubes. You’ll probably need 2 squash to get 4-5 cups cubed.

Roasted Butternut Squash Soup
Vegetable Bean Soup
Golden Potato Leek Soup with Cheddar Toast
French Onion Soup
Hearty Protein Soups

Shrimp Chowder

8 oz. cream cheese
1/2 cup butter
1 cup chopped green onions
2 cans Cream of Potato soup
1 can whole kernel corn
1 can cream-style corn
1.5 to 2 cups of milk
1 lb. shrimp thawed
1 tsp. Tony Chachere Creole seasoning
Salt and pepper to taste

Melt butter, add green onions and sautee until soft. Add cream cheese and melt. Add soup and both corns. Simmer 10-15 minutes. Add milk to desired consistency. Add shrimp and heat through.

(I use 3 cans of stock for two people. Otherwise, I really don't measure things, so use your judgment. A wider pan makes it easier to keep the eggs separate.)

Bring chicken stock to a boil, then down to simmer. While waiting, cook a small handful of angel hair pasta for each person.

CAREFULLY drop in one egg for each person, toss in some baby spinach leaves and let it simmer a few minutes. You want the egg to cook through. ONLY move the egg around enough to make sure it doesn't scorch at the bottom. Try not to break up the whites any more than you have to.

Ladle into bowls, including one egg and some spinach in each. Stir in a handful of angel hair pasta.

Sprinkle generously with grated parmesan and fresh ground pepper.ns. Simmer 10-15 minutes. Add milk to desired consistency. Add shrimp and heat through.

Creamy Chicken and Wild Rice Soup

Moroccan Chicken Butternut Squash Soup

Lamb Stew with Plums