Barbecue Turkey Sloppy Joes

This has been one crazy week. So much going on with work and home. Especially when we were sitting with a high in the single digits for a couple days in a row. Not much fun let me tell you. When you step outside and your face instantly stings...nope. No thank you. Good thing there is such a thing as comfort food. 

If you want sloppy, cozy, finger licking, saucy deliciousness then makes this. Sloppy joes are a staple in any household I believe. I remember eating sloppy joes when I was a kid and getting that filling all over my hands. Aw, the time when it was socially acceptable to be messy. Now we are adults and have to actually clean ourselves. Oops, off topic. Anyways. I love barbecue sauce on pretty much anything. With this recipe you could get any flavor barbecue sauce every time you make it and it would be like a brand new recipe. I only had original in my pantry this time, but I usually go for the sweet and spicy kind. After working around the warm cozy sandwich you still have all that fell out on to your plate. It's like seconds. :)

Rich Tomato Bread

This is my 100th post!! I can't believe over 14 months ago I started this blog to take my mind of some crazy times, and now it's become one of my ways to escape and be me. Over the last year, I have learned so much about cooking and being in the kitchen. I believe my taste and style of cooking has definitely grown since my first post. My photography still needs a little bit of work, but with my awesome new camera I'm one step closer to perfect pictures too! 

Now I have said since the beginning that yeast and I have never been friends. Why not break that wall between us with my 100th post?! I really wanted to try yeast again, and I could not resist this recipe. My love for sun dried tomatoes also grew by ten after trying this bread! I would eat a slice by itself, with eggs, or pressed into a delicious grilled cheese. This recipe started a whole new bond between yeast and I. Since this bread, I have made two more recipes and have yet to kill the yeast. Yay!

Here is to many more posts and growing in the kitchen!

Rehydrating the tomatoes brings back some of the wonderful flavors and texture. The water  gets infused with the color and flavor of the tomatoes giving the bread it's beautiful colo!

Here is one way I enjoyed this flavorful bread! I toasted the bread and topped it with cheese and a beautiful fried egg. The flavors were crazy amazing!

Rich Tomato Bread
Cooking Light Complete Cookbook


Ingredients:
1 cup boiling water
20 sun-dried tomato halves, packed without oil
1 package dry yeast (about 2 1/4 teaspoons)
3 1/2 cups flour, divided (bread or all purpose flour)
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 large egg, lightly beaten
Cooking spray
1 tablespoon melted butter

Directions:

1. Combine boiling water and tomatoes in a small bowl. Cover, let sit 30 minutes.
2. Drain tomato mixture through a sieve over a bowl, reserving liquid. Finely chop tomatoes. Heat reserved liquid to 100º to 110º. Place liquid in a large bowl, and stir in yeast. Let stand 5 minutes.
3. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour, chopped tomatoes, oil, salt, and egg to yeast mixture; stir until a soft dough forms.
4. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). 
5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover; let rise in warm place (85º), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers in dough. If indentation remains, dough has risen enough.)
6. Punch dough down; cover and let rise 5 minutes. Roll dough into 14x7 inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 8x4 inch loaf pan coated with cooking spray. Coat dough with cooking spray. Cover and let rise 30 minutes or until doubled in size.
7. Preheat over to 350º.
8. Uncover dough; bake at 350º for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; place on a wire rack. Brush with melted butter. 

Makes 16 servings.

Nutrition: (1 slice) Calories 145; Fat 3.3g; Protein 4.7g; Carb 23.9g; Fiber 1.3g; Cholesterol 15mg

Grilled Zucchini Caprese Sandwich

If you are looking for a quick and nutritious lunch sandwich you definitely need to try this. It's also a great recipe if you have a lot of left over zucchini. I don't know if you are like me, and buy way too much zucchini, then you need to find a way to use those up before they go bad right? Well, that is where I was a couple weeks ago. I had to buy a pack of 5 when I only needed 1 zucchini. I throughly enjoy zucchini so I wasn't too worried that I wouldn't use them up. Never fret when you have too much zucchini, there is always a delicious way to use them!

Grilled Zucchini Caprese Sandwich
Cooking Light


Ingredients:
1 medium zucchini, trimmed and cut lengthwise into 6 slices
4 teaspoons extra virgin olive oil, divided
1 garlic close, minced
1 1/2 teaspoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper
4 (2oz) ciabatta rolls, split and toasted
8 large fresh basil leaves
1 medium tomato, thinly sliced
6 oz fresh mozzarella cheese, thinly sliced

Direction:

1. Heat a large gril pan over medium-high heat. Place zucchini in a shallow bowl. Add 2 teaspoons olive oil and garlic; toss to coat. Arrange zucchini in grill pan; cook 2 minutes on each side or until grill marks appear. Cut each zucchini piece in half crosswise. Return zucchini to shallow dish. Drizzle with vinegar. Sprinkle with salt and black pepper.
2. Brush bottom of halves of rolls with remaining 2 teaspoons oil. Top evenly with zucchini, basil, tomato, and mozzarella.
3. Brush cut side of roll tops with remaining liquid from shallow dish, and place on sandwiches. Heat the sandwiches in pan until warm.

Makes 4 servings

Nutrition: (1 sandwich) Calories 343; Fat 16.8g; Protein 15.4g; Carb 35.3g; Cholesterol 33.6mg

Slow-Cooker Pulled Pork

Along with baking, summer is my favorite time to pull out the crock pot. Putting together all of your ingredients and throwing them in one pot. The rest of the day you can do what ever you please while dinner cooks for you. This time I was craving some pulled pork. The funny thing is that I have never had pull pork. It's odd I know. The house smelled so good all day while the crock pot was on. This recipe is so versatile too. You can make a sandwich like I did, tacos, quesadillas, or even a pizza recipe!  Trust me with this recipe you will have plenty left over for days worth of left overs. So much awesomeness with one ingredient. :)

The little blue thing was one of those timers that pop up when the meat is done. I tried to take it out before cooking but it was stuck!

Slow-Cooker Pulled Pork
adapted from All You magazine Issue May 2007


Ingredients:
1 (3lb) boneless pork shoulder, skin and excess fat removed
1 onion, chopped
1/2 cup low-sodium chicken broth, or water
2 cups bottled or homemade barbecue sauce
2 tablespoons mustard
2 tablespoons honey
1 tablespoon soy sauce
Salt and Pepper

Directions:

1. Trim pork of any excess fat, season with salt and pepper. Scatter onion over bottom of slow cooker and place pork on top. Add brother, cover and cook on low until very tender, about 8 hours. Removed meat and let cool.
2. When cool enough to handle, pull meat into thin shreds (use two forks or hands), removing all fat and gristle. Drain liquid from slow cooker, leaving onion. 
3. Return pulled pork to slow cooker and stir in barbecue sauce, mustard, honey, and soy sauce. Season with salt and pepper. Cook for 1 hour longer on low. If desired, serve with hamburger buns and sides of pinto beans, corn, tomatoes, and coleslaw.

Makes 6 serves.

Nutrition: Calories 584; Fat 24g; Protein 50g; Carb 38g; Fiber 1g; Cholesterol 178mg; Sodium 192mg

245 Calorie Freeze-Ahead Breakfast Sandwiches

We all have those mornings when time just flys by and you are already running late. As you walk out the door you realize how hungry you are but you don't have time to toast or pour anything so you go to work hungry and have a horrible day. I hate those mornings. That is why I made these! These are english muffin breakfast sandwiches. You could even compare them to a fast food restaurant, but these are much healthier and cheaper. Plus, you could make them however you want.

I found this idea on pinterest and I couldn't help but make some of my own. Now, when I don't have time to grab breakfast at home, I just reach in the freezer and throw the sandwich in my lunch bag. When I get to work I pop it in the microwave for a couple minutes and I'm all set to have a fantastic day. I put in bacon, spiced with red peppers, and some pepper jack cheese so these have a great spicy flavor. My co-workers always ask where I got my sandwich and I am happy to say, "Out of my freezer." :)

You can season the bacon if you wish. I like mine spicy so I always season my bacon with a little red and black pepper.

Placing the cooked bacon on a napkin will help soak up any extra grease. I know some people like the grease, so you are more than welcome to skip this step if you like. 

When you want one of these bad boys, just pull one out of the freezer and pop it in the microwave for 2 minutes, still in it's plastic wrapping. Couldn't ask for an easier breakfast. :)

245 Calorie Freeze-Ahead Breakfast Sandwiches
Adapted from The Kitchen Witch


Ingredients:
6 whole wheat english muffins
1 1/2 cups egg beaters
6 slices turkey bacon (or any other healthy breakfast meat)
6 slices reduced fat deli cheese (pepper jack, cheddar, colby, swiss, etc...)

Directions:

1. Toast all of the english muffins till slightly warm.
2. Bake the turkey bacon as directed on package. (I baked mine, but you are more than welcome to use the stove top or any other method of cooking.) 
3. Heat a small to medium non-stick skillet on medium heat. Pour in half of the egg beaters, seasoning if desired. After 30 seconds pull the sides away with your spatula, and tilt the pan to spread the egg. Cook until set and no longer runny. Repeat with the rest of the egg beaters. Cut each circle into 3 equal slices, so you have 6 triangles. 
4. Spray each english muffin with a cooking spray, or a butter spray. Top one half of each english muffin with 1 triangle of egg beaters, one slice of turkey bacon cut in half, and 1 slice of cheese. Cover with top half of english muffin. 
5. Wrap each sandwich in microwaveable saran wrap, then place all 6 in the english muffin bag. Date, and place in freezer.
6. When ready to eat, place a sandwich in the microwave and cook for 1 minute. Enjoy your quick and healthy breakfast! 

Makes 6 sandwiches.

Nutrition: (per sandwich) Calories 245; Fat 8g; Protein 19g; Carbs 24g; Cholesterol 10mg; Fiber 5g

Chicken Salad with Cranberries & Walnuts

I have mentioned before that a few years ago my husband and I went on a mission to get healthy and lose weight. After six months of working out 5 days a week, and watching my calories to the last gram, I finally reached my goal weight. Then, for the following year I relaxed on my workout schedule and eating habits, but still lost weight slowly. One year and six months after our initial decision to change our ways, I lost 35 pounds. It has been about 11 months since that day, and I am happy to say that I have been able to maintain my weight. Trust me, there were days when I just wanted to annihilate a gallon of ice cream, or 5 slices of pizza. On those bad days, I just remember how I felt before this journey and I know I never want to go back. I have never felt more confident or energetic in my life. 

Well, I have had another journey in the past couple of weeks. I made the decision to up my workout routine and change my eating habits once again. Yes, I feel great at where I am at weight wise, but there are still those little flabby parts I want to get rid of. So, I decided to maintain my weight while gaining muscle. I just want to be a bit more tone. That is where Protein comes in. For almost a month I have been indulging in protein shakes and high protein bars. I know you are probably thinking, "Ew, protein powder." That is what I thought before I actually tried it. The flavored ones, vanilla or chocolate, are actually really tasty. With milk! I tried with water, and it really turned me off. So if you have been wanting to try protein powder, but are a little weary, definitely try it with an 8 oz glass of milk. The chocolate powder makes it taste like chocolate milk. :)

Anyways, the whole reason why I am spilling this out is because yesterday I saw progress in all of this. About three weeks ago I measured my waist, butt, and thighs. The numbers weren't bad, but I knew I could do better. Something to remember when it comes to working out as woman is that sometimes we won't see results on the scale. It always seems easier for men because they can start working out and one week later they are ten pounds down, but maybe you gained a pound. I went through that for sure, and I quit for about two weeks. Now, I am really glad I came back in the game, because these last few weeks have shown me that getting smaller/toned, really has nothing to do with the scale. It's all about the measurements at this point. I have been weighing myself about two or three times a week, and the scale hasn't been moving drastically in either direction. Although, yesterday when I pulled out the tape measure I discovered that I lost an inch on my waist and butt, and a half inch on my thighs! Why am I telling you all this? I have no idea! I guess I am just really excited to see results!

Now go make this delicious chicken salad! :)

Please feel free to cook your own chicken breast and cut it up, I am just really lazy sometimes. :)

Chicken Salad with Cranberries & Walnuts 
adapted from The Yummy Life


Ingredients:
4 cups chopped, cooked chicken or turkey breast
1/2 cup dried cranberries*
1/2 chopped toasted walnuts**
1/2 cup diced celery
1/2 cup low-fat Greek yogurt
1/4 cup light mayonnaise
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 tablespoons chopped fresh tarragon leaves (or 1 1/2 teaspoons dried)

Directions:

1. In a large bowl, stir together all ingredients until well combined. Serve in a sandwich or on top of a bed of lettuce. Put a dollop on crackers for an easy appetizer. 

Make ahead tip: This will hold for a day or two in the fridge, but yogurt gets absorbed into the chicken/turkey when it sits overnight. Stir in additional yogurt to restore the creamy consistency if eaten the next day. 

If you want a plain chicken salad, just omit the cranberries and nuts.
*Other fruit you can use: grapes or apples.
**Other nuts to use: pecans, sliced almonds, pine nuts, etc. 

Serves 3-4

Nutrition: (perserving 2/3 cups, not including bread) Calories 129; Fat 6g; Carbs 11g; Cholesterol 21mg; Protein 11g; Fiber 1g

Southwestern Veggie and Cheese Panini

This will be another weekend in my apron. I love having two days off in a row, I get so much cooking in. Before my weekend starts I line up 3 or 4 recipes, and I just can't wait for my Friday to end. These next two days I am making snacks to send in a care package overseas. I am excited to send them off!

Now if you are craving a grilled cheese, why not do it the grown up way? This panini is kind of like a fancy grilled cheese. It was melty and spicy, a great lunch or light dinner. Paired with some veggies or a small salad, you have a nutritious plate in front of you! 

I had to make a few changes while I was at the store. I couldn't buy just one zucchini so I though celery would go well, it wasn't bad, but I'm sure the zucchini would have been better. I also choose a different cheese. When I hear cheddar cheese I cringe a little, not sure why, but I try to stay away from it. This Lite Mexican Blend went beautifully.

Southwestern Cheese Panini

Adapted from eatingwell.com

Ingredients:

4 oz shredded cheddar cheese

1 cup shredded zucchini

1/2 cup shredded carrot

1/4 cup finely chopped red onion

1/4 prepared salsa

1 tablespoon chopped pickled jalapeno (I used fresh)

8 slices whole wheat bread

2 teaspoons canola oil

Directions:

1. Have two-to-four 15 oz cans and a medium skillet ready by the stove.
2. Combine cheddar, zucchini, carrot, onion, salsa, and jalapeno in a medium bowl. Divide among 4 slices of bread and top with the remaining bread.
3. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.

Makes 4 servings.

Nutrition: (per panini) Calories 331; Fat 14g; Cholestrol 30mg; Carb 37g; Protein 16g; Fiber 5g; Sodium 523mg