Tuna Salad with Sushi Flavors

Sushi is one of our all-time favorite things. It is just so refreshing and delicious! We haven't learned to make our own (I want to take a cooking class!), but we still will go out from time to time for it. This definitely isn't sushi, but it had some great sushi-ish flavors. It isn't something I would make again, because of the wasabi. I like a little bit, so I went a little light on it in the recipe, but it was still too much for me. But if you love wasabi definitely try this! It's so quick and easy to make!

Tuna Salad with Sushi Flavors

Tuna Salad with Sushi Flavors-adapted from Perfect One Dish Dinners  by Pam Anderson
Total Time: 5 Minutes
Serves 8+

• 2 cans (6 ounces each) tuna in water, drained and mashed to a paste
• 2 green onions, sliced
• 1/2 cup mayonnaise
• 3 teaspoons wasabi paste
• Sesame rice crackers
• Pickled ginger, for garnish

Mix tuna, green onions, mayonnaise, and wasabi in a small bowl. Place a heaping teaspoonful on each cracker. Garnish with ginger.

Asiago Cheese Dip

This is NOT  healthy dip, as you can easily see by the ingredients. But it was rather yummy! The one thing I thought it was missing (sticking along with the not healthy theme) was bacon! It needed a little extra crunch. The next time I make it I'm adding bacon! This was really easy since it's in the slow cooker, and I'd definitely make it for a party! I also have to say, that I love serving dips with Hawaiian bread! If you haven't tried it, you really need to! It's just so flavorful and soft, you can't go wrong!

Asiago Cheese Dip-adapted from Better Homes & Garden New Cookbook
Total Time: 3 hours
Makes 6 1/2 cups

• 4 ounces dried tomatoes, chopped
• 4 slices bacon, chopped
• 32-ounces fat-free sour cream
• 1 1/4 cup mayonnaise
• 4 ounces reduced-fat cream cheese, cut up
• 1 cup chopped fresh mushrooms
• 1 cup sliced green onions
• 6 ounces shredded Asiago cheese
• Chips, hawaiian bread, or vegetables for dipping

In a 3 1/2-4 quart slow cooker combine all ingredients except bacon and those for dipping. Cover and cook on low for 3 hours or high for 1 1/2-2 hours. Top with bacon, and more green onions if desired. Serve with chips, hawaiian bread or vegetables.

Taco Chili

Tacos are awesome. And I still have yet to make the perfect chili. This was different, I'd probably make it again, but probably won't be requesting it anytime soon. It was like it sounds-taco chili. Also make sure you use AT-LEAST a 6-quart slow cooker!

I only remembered to take pictures of the onions....oops!

Taco Chili-adapted from Make It Fast, Cook It Slow by Stephanie O'dea
Total Time: 8 hours
Serves 12

• 1 pound ground beef, browned and drained
• 1 medium onion, chopped
• 2 (15-ounce) cans kidney beans
• 2 (15-ounce) cans pinto beans
• 2 (15-ounce) cans corn with their juices
• 1 (28-ounce) can diced tomatoes with their juices
• 1 (14-ounce) can tomatoes with chiles and their juices
• 1 packet taco seasoning
• 1 packet ranch dressing mix
• sour cream and cheddar cheese for garnish

Put the meat and onion in a slow cooker. Drain and rinse beans, and add to the cooker. Add corn and tomatoes. Stir in the contents of both seasoning packets. Cover and cook on low for 8 hours. Once done, top with sour cream and cheese if desired.

Turkey Marsala

I love Olive Garden's Chicken Marsala, so when I came across this recipe I was so excited! I've never thought to make it by myself for some reason! Now, this doesn't come out as creamy as normal chicken marsala does, but it's still got the flavor! And the turkey was cooked just perfectly! I loved it! And--it goes GREAT with mashed potatoes (my favorite!)

Turkey Marsala

Turkey Marsala-adapted from Taste of Home
Total Time: 30 Minutes
Serves 4

• 1/4 up all-purpose flour
• 1 pound turkey breast tenderloins
• 3 tablespoons olive oil, divided
• 2 cups sliced fresh mushrooms
• 1/2 teaspoon minced garlic
• 1/2 cup chicken broth
• 1 cup marsala wine (you can use additional chicken broth if you'd rather not use wine)
• 1/2 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper

Place flour in a large resealable plastic bag. Add turkey and shake to coat. In a large skillet, saute turkey in 2 tablespoons oil in batches for about 5 minutes each side, until no longer pink. Remove turkey and keep warm.

In the same skillet, saute the mushrooms and garlic in remaining oil for 3 minutes or until crisp-tender. Stir in the broth, wine and spices. Bring to a boil; cook and stir for 3 minutes or until slightly thickened. Serve over turkey.

Hash Brown Quiche

I've mentioned before that Scott doesn't like breakfast for dinner. But I never want to get up early and actually make something that takes a long time for breakfast. So, in the end I always end up making breakfast for dinner!

This is my first recipe from a cookbook I got for Christmas. It is a collection of recipes compiled by the General Store of Minnetonka (which I LOVE by the way!)

This is a dish I wouldn't do again for dinner, but I would definitely make it for guests for breakfast! The original recipe says to bake the hash browns in the oven first, but next time I am going to do them on the skillet so they all get crispy (only the very outsides got crispy).

Hash Brown Quiche-adapted from the General Store of Minnetonka Cookbook
Total Time 30 Minutes
Serves 6

• 15 ounces frozen shredded hash browns, thawed
• 1 cup shredded pepper jack cheese
• 1 cup shredded Swiss cheese
• 1 cup diced cooked ham
• 1/2 cup low fat milk
• 4 eggs
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon black pepper

Preheat oven to 350 degrees. Cook hash browns to your desired crispy-ness. Fit hash browns into a greased 10-inch pie plate, forming a solid crust. Sprinkle cheeses and ham evenly over the bottom of the crust. In a small bowl, beat the milk with eggs and seasonings. Pour over cheeses and ham. Bake uncovered for about 30 minutes or until knife inserted in center comes out clean. Cut into 8 pie-like pieces for serving.

Barbecue Chicken Pizza

This is a very quick, simple and delicious week-night meal! Use your favorite barbecue sauce, add your favorite pizza toppings and you're good to go!

Barbecue Chicken Pizza

Barbecue Chicken Pizza-Adapated from Taste of Home
Total Time: 30 Minutes
Serves: 8

• 2 boneless, skinless chicken breast halves, cut into 1/2 pieces
• 1 cup barbecue sauce, divided
• 1 tube refrigerated pizza crust
• 1/2 medium red onion, thinly sliced
• 1 small red pepper, diced
• 2 cups mozzarella cheese

Marinate the chicken breasts in 1/4 cup barbecue sauce for at least a half hour. Preheat oven as directed on pizza crust package. Lightly spray a skillet with cooking spray; cook chicken over medium heat until cooked thoroughly.

Spread out pizza crust onto baking sheet or pizza pie; spread remainder of barbecue sauce on top of crust. Evenly distribute chicken, onions and red pepper onto pizza; top with cheese.

Bake as directed on pizza crust package, about 15 minutes. Cut into pieces and serve.

Rush Hour Chili

It takes a lot to make chili great. This just doesn't have it. It is definitely "rush hour"--as in something quick you can make when you have a bunch of stuff and need to get dinner ready. Nothing extraordinary for the palate.

Rush-Hour Chili-Adapted from Pillsbury's Fast & Healthy Cookbook
Total Time: 20 Minutes
Serves 4

• 3/4 lb extra-lean (at least 90%) ground beef
• 1 can (15.5 or 15 oz) kidney beans, drained, rinsed 
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (6 oz) tomato paste
• 2 cups cold water
• 2 teaspoons chili powder

In 3-quart nonstick saucepan or Dutch oven, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain if necessary.Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low; cover and simmer 5 to 7 minutes, stirring occasionally, until hot.

Eggs Benedict

This isn't one of the best recipes I've ever posted. It's very basic and really a short-cut type of recipe. But it was in the WeightWatchers 15-minute book so I thought I'd try it. Plus I love eggs benedict!

Eggs Benedict-Adapted from Weight Watchers Five Ingredient 15-Minute Recipes
Total Time: 15 Minutes
Serves 4

• 4 large eggs
• 1/2 cup fat-free milk
• 1 package Hollaindaise sauce mix
• 1 tablespoon butter
• 4 slices Canadian bacon
• 2 light multigrain English muffins, split and toasted
• 1/2 teaspoon freshly ground black pepper

Cook eggs to your liking (poached, over easy, sunny side up). While eggs cook, place milk and 4 1/2 teaspoons sauce mix in a small saucepan, reserving remaining sauce mix for another use; stir with awhisk until blended. Add butter to milk mixture. Cook, stirring constantly, over medium heat until sauce thickens.

Place bacon slices on a paper plate; cover slices with a paper towel. Microwave on HIGH 10 seconds or just until warm. Place 1 bacon slice on each muffin half, place one egg on top, and top with 2 tablespoons sauce.

Apple, Gouda and Crispy Prosciutto Panini

I don't know that I've ever use prosciutto in a recipe. I'm not sure how big of a fan I am of it-it is very salty and that's just one thing I don't particularly enjoy. This sandwich though, was very interesting. It had a lot of flavor to it and it definitely something I'd try again-or another variation of depending on what I have in the house.

Apple, Gouda and Crispy Proscuitto Panini

Apple, Gouda and Crispy Prosciutto Panini-adapted from Rodale's Easy Family Meals
Total Time: 10 Minutes
Serves 4

• 2 ounces prosciutto
• 4 teaspoons honey Dijon mustard
• 8 slices french bread
• 2 McIntosh apples, halved, cored, and thinly sliced lengthwise
• 2 ounces chipolte Gouda cheese, thinly sliced

Heat a large nonstick skillet over medium heat and cook the prosciutto for 8 minutes, turning occasionally, until crispy. Remove from the pan and set aside on a paper towel.

Spread the mustard on 4 slices of the bread. Lay one-quarter of the apples (about 10 slices) atop the mustard on each bread slice. Top each with one-quarter of the prosciutto and cheese and 1 slice of the remaining bread. Lightly coat both sides of the sandwiches with cooking spray.

3.

Heat the same skillet over medium heat and toast the sandwiches for 4 to 5 minutes per side, pressing down with a spatula often, until golden brown on both sides and the cheese is melted.

Almond Streusel Apple Pie

Apple pie isn't my favorite pie in the world. But caramel apple pie is close. The one from Perkins with the streusel on top was amazing when I used to work there. This pie perfected that recipe but with almond as the added toping. I actually think I might add almond extract to all my apple pies! It was great!

Almond Streusel Apple Pie-Adapted from Betty Crocker's Fall Baking
Total Time: 2 hour, 5 minutes
Serves 8

• 1 refrigerated pie crust
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/4 teaspoon almond extract
• 7 cups (about 7 medium) thinly sliced peeled apples

For the Streusel

• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup cold butter, cut into pieces

Heat oven to 425 degrees. Place pie crust in 9-inch glass pie plate. In large bowl, mix all filling ingredients except apples. Stir in apples until coated. Spoon into crust-lined pie plate.

In small bowl, mix all streusel ingredients with pastry blender until crumbly. Sprinkle over apples.

Bake 35 to 45 minutes, covering entire surface of pie with foil for the last 15 to 20 minutes to prevent overbrowning, until apples are tender and juice is bubbly. Cool completely, about 1 hour.

Peanut Chicken

This recipe was originally intended as an appetizer in skewer form, but I just made the chicken like a stir fry. And it was delicious! When I first told Scott I was making peanut chicken, he told me that if I could perfect it he would love me forever. And, even though he says he'd like "more peanut butter flavor" this was a great recipe!

Peanut Chicken-Adapted from Real Simple-Dinner Tonight? Done!
Total Time: 55 Minutes
Serves 4

• 3/4 cup salted roasted peanuts, finely chopped
• 1/2 cup panko bread crumbs
• 1/4 cup chopped cilantro
• 1/2 teaspoon each kosher salt and black pepper
• 2 8-ounce boneless, skinless chicken breasts, cut crosswise in thin strips

On a large plate, toss together the peanuts, bread crumbs, cilantro, and 1/2 teaspoon each salt and pepper. Coat each piece of chicken with the peanut mixture, pressing gently to help it adhere.

Heat the oil in a large nonstick skillet over medium heat. In batches, cook the skewers until golden, 2 to 3 minutes per side, adding more oil to the skillet as necessary; transfer to a plate. Serve with rice.

Spicy Steak and Black Bean Chili

I've been so behind on my blog postings, that I honestly don't remember making this. This means it wasn't outstanding, but it also means I didn't hate it. I'm still going to post it and try it again at a later date!

Spicy Steak and Black Bean Chili-Adapted from Southern Living
Total Time: 8 hours, 20 minutes
Serves 8

•  2 pounds boneless sirloin steak, cubed
• 2 tablespoons olive oil
• 3 cans black beans
• 2 cans diced tomatoes
• 2 cans chopped green chilies
• 1 large sweet onion, diced
• 4 garlic cloves, minced
• 1 can beer
• 1 package chili seasoning kit

Saute steak in hot oil in large skillet over medium-high heat for 4 to 5 minutes or until browned.

Place steak in a lightly greased 6-quart slow cooker; stir in black beans and next 6 ingredients. Stir in chili seasoning. Cover and cook on low 8 hours. Serve with desired toppings (cheese, sour cream, etc.)

Breakfast Tacos with Homemade Salsa

I love breakfast for dinner! I don't do it often, but it really is a cheap, quick and simple way to make dinner. Scott isn't a big fan, so when I told him I was making breakfast tacos, he wasn't thrilled. The end result, however, was FANTASTIC! This was definitely filling enough to make for dinner! Plus the flavors of the salsa were amazing. If I remember right, we both went back for seconds!

Breakfast Tacos with Homemade Salsa

Breakfast Tacos with Homemade Salsa-Adapted from Cooking Light's Comfort Food Diet
Total Time: 15 Minutes
Serves 4

• 1 cup chopped tomato
• 1/2 cup chopped red onion
• 1 tablespoon dried cilantro
• 1 teaspoon minced jalapeno pepper
• 1/4 teaspoon kosher salt
• 4 teaspoons fresh lime juice
• 1 teaspoon minced garlic
• 1 cup refried beans
• 1/4 teaspoon ground cumin
• 1 tablespoon low-fat milk
• 6 large eggs, lightly beaten
• Cooking spray
• 1/4 cup chopped green onions
• 8 (6-inch) tortillas
• 1/2 cup shredded Monterey Jack cheese 
• 8 teaspoons reduced-fat sour cream

Combine first 5 ingredients in a small bowl. Stir in 2 teaspoons juice and 1/2 teaspoon garlic. Combine beans, remaining 2 teaspoons juice, remining 1/2 teaspoon garlic, and cumin in another bowl.

Combine milk and eggs in medium bowl; stir with a whisk. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add green onions to pan; saute 1 minute, stirring frequently. Stir in egg mixture; cook 3 minutes or until soft-scrambled, stirring constantly. Remove from heat.

Warm tortillas according to package directions. Spread 1 tablespoon bean mixture on each tortilla. Spoon about 2 tablespoons egg mixture down center of each tortilla. Top each serving with 1 tablespoon tomato mixture, 1 tablespoon cheese, and 1 teaspoon sour cream.