Cherry Dump Salad

My mother-in-law is always surprising us with fun, different desserts.

I'm almost positive this is a recipe she has made for us in the past, so when I saw it on Pinterest last week, I went to the store and grabbed the 4 ingredients it calls for.

The girls and I made this together (but really, it takes no effort to make this), then we all grabbed spoons and dove right in!

So good!!!!!

INGREDIENTS:

1 can (21oz) Cherry Pie filling
1 can (15oz) crushed pineapple (don't drain the juice)
1 can (14oz) sweetened condensed milk
12oz Cool Whip

DIRECTIONS:
Dump all ingredients into a large bowl.
Combine with a wooden spoon until ingredients are evenly blended.
Cover and refrigerate 2 hours or more. Serve and enjoy.

Chicken Caprese

We've been trying to incorporate more chicken and fish into our diets.

This chicken dish was no disappointment.

Grilled chicken, topped with mozzarella cheese, tomato, basil...Yum!

I served this dish with a side of zucchini pasta and salad.

Ingredients
1 lb boneless skinless chicken breasts
1 tablespoon olive oil
salt and pepper to taste
1 teaspoon dry italian seasoning (or equal parts of garlic powder dried oregano and dried basil)
4 slices thick of ripe tomato
4 1- ounce slices of fresh mozzarella cheese
2 tablespoons balsamic glaze or balsamic reduction
2 tablespoons thinly sliced basil

Instructions
Heat a grill or grill pan over medium high heat. (I used the grill)
Drizzle 1 tablespoon of olive oil over chicken breasts and season to taste with salt and pepper. Sprinkle italian seasoning over the chicken.
Place the chicken on the grill and cook for 3-5 minutes per side, or until done.
Cook time will vary depending on the thickness of your chicken breasts.
When chicken is done top with a slice of mozzarella cheese and cook for 1 more minute.
Remove from heat and place chicken breasts on a plate.
Top each breast with 1 slice of tomato, thinly sliced basil and salt and pepper to taste.
Drizzle with balsamic glaze and serve.

Slow Cooker Buffalo Chicken Chili

Our weekly Sunday chili pick yesterday was this Buffalo Chicken Chili recipe.

I was very hesitant to make this because I have made a couple other recipes using buffalo wing sauce before and they've never been my favorite.

But I took a risk because it was a twist on traditional chili, and I am soooo glad I did!

It might be a favorite of mine.  I couldn't stop eating it!  Everyone in the family had seconds!

Enjoy this chili.  It's a good one!

INGREDIENTS
1 pound of ground chicken (I skipped ground chicken and just used 1lb chicken breasts)
1 can white navy beans, drained and rinsed
14.5 oz can fire roasted tomatoes, drained
4 cups chicken broth
¼ - ½ cup buffalo wing sauce (start with ¼ cup and add more at end, if needed)
1 package ranch dressing mix
1 cup frozen corn kernels
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon celery salt
½ teaspoon dried cilantro
¼ teaspoon salt
8 oz cream cheese
Blue cheese crumbles (optional, yet I skipped it)

INSTRUCTIONS
Brown ground chicken until fully cooked, place in crock (or brown ahead of time and store in fridge until ready to assemble) OR do what I did, and just place the chicken breasts in the slow cooker to cook with the chili and shred them before you serve.  Easy!
Add remaining ingredients except for cream cheese and blue cheese and give it all a stir to combine
Add block of cream cheese on the top and cover
Cook on high for 4 hours or low for 8 (I did high for 4 hours)
Stir to incorporate cream cheese and add additional wing sauce as desired
Top individual bowls with blue cheese crumbles if desired

I served this chili with cornbread, but I also put out a bag of tortilla chips too.

Both were a hit!

Favorites from Trader Joe's

I love that we have a Trader Joe's within a 10 minute drive from our home.  

I make it a point to shop there once every couple weeks.  

I thought I would share with you a small handful of our favorites and what will always end up in my shopping cart when I am there.

This trail mix of nuts and chocolate (I think it's dark chocolate) comes in small snack packs.  I always keep a pack in my car console, and a pack in my purse.  Often times the girls will come home from school and immediately grab a pack of this trail mix.  It's our favorite!

 Ashlan and I devour these!  

It's like an Almond Joy candy bar in small bite size balls.  They are addicting so watch out!

Potstickers.  

Easy, easy.  I serve these often as an afternoon snack for the girls. 

They have chicken and pork.  We like both so I just alternate when I buy.

I don't buy these, but my parents ask that I buy these for them each time I shop there.

Apparently, my parents snack on these throughout the day.

I should probably try them myself.

Kate will always request these frozen banana bites.

Brent and Kate will eat these like nobody's business.

I always have a couple bags on hand.  I'll toss them in the skillet with some olive oil until they "pop" and are soft/tender, and then sprinkle sea salt all over them.   It's always fun to eat these because you never know when you will bite into a HOT one!

This dip is my favorite.  And what's so odd about my like for this dip is that I can't stand Kale in any fashion or form.  But someone served me this dip awhile back and I have craved it ever since.  There is always a container of it in my fridge.  I'll use carrots and crackers to dip.

This quinoa with vegetable medley - YUM!

I'll serve this as a side at dinner sometimes.

It's so easy to make on the stove and the family eats it all!

Ashlan will always request this popcorn mix of caramel and cheddar.

Be careful - it's extremely addicting!

My friend introduced me to these frozen crushed garlic cubes months ago.

How did I cook so long without these?  Each cube equals a clove.

I just pop however many I need out, and toss them in the skillet if the recipe calls for minced garlic.

I just bought these this week and Brent has given them a thumbs up!

Typically, he enjoys a martini with a skewer of 2-3 olives stuffed with blue cheese or a jalapeno.

But I found these skewers this week that each hold a pickle, olive, carrot, pepper, and onion.  

It's something different for him and he is loving it!

Hope you have a Trader Joe's near you 

and that you can enjoy these products as much as our family does!

Pepperoni Caprese Bites with Basil Vinaigrette

These have become a hit in our household.  Between the kids getting home from school, and Brent getting home from work, everyone wants to snack, snack before dinner.  A few times a week I will make these and have them sitting out to snack on before dinner.  Sometimes I use pepperoni, sometimes I will use salami.  Either way, everyone states how much they love snacking on these!

The recipe below is to make 24 of these appetizers.

But I just have the ingredients on hand and make around 6-8 of them a few nights a week.

(recipe courtesy of AuthenticSuburbanGourmet)

Pepperoni Caprese Bites with Basil Vinaigrette

Makes 24

24 Mini Mozzarella Balls
24 Basil Leaves
24 Slices of Pepperoni
24 Small Cherry Tomatoes
24 Toothpicks

Thread the mozzarella ball first then fold the pepperoni in half and half again and thread onto the toothpick.  Next add the basil leaf then the tomato.

Basil Vinaigrette

1/3 Cup Olive Oil
1 Tablespoon White Balsamic Vinegar
¼ teaspoon Garlic Powder
1 Scallion, finely minced
6 Basil leaves, chopped fine
Pinch of salt
6 Grinds of Black Pepper


In a medium glass jar, add all of the above ingredients and shake well.  Let sit at least 30 minutes to let the flavors develop.

Skillet Shepherds Pie

We love Shepherds Pie.  Meat and veggies under a blanket of mashed potatoes.  Yes, Please!

For time purposes, I used a box of instant mashed potatoes because I didn't have time to prepare true homemade mashed potatoes...and of course, it was still delicious!

I served this dinner with a salad.

 (recipe courtesy of JoCooks)

For Meat Mixture
1 tbsp olive oil
1 1/4 lb lean ground beef
salt and pepper to taste
1 large onion chopped
1 clove garlic minced
1/2 tsp red pepper flakes
2 tbsp Worcestershire sauce
1.9 oz onion soup mix I used Knorr, 55g pkg
1 cup beef broth
2 cups frozen veggies I used mix of peas, carrots, green beans and corn

For Mashed Potatoes (or cheat like me, for time purposes, and use the instant box of potatoes)
6 large potatoes peeled and cut into cubes
4 tbsp butter softened
2/3 cup milk
1/4 cup Parmesan cheese
salt and pepper to taste
1 tbsp fresh parsley for garnish

Instructions
Start by first cooking the potatoes in boiling water for about 15 minutes or until fork tender.
While the potatoes are cooking, you can prepare the meat mixture.
Heat the oil in a large skillet over medium heat.
Add the ground beef to the skillet and cook it for abut 5 minutes or until it's no longer pink, breaking it up as you go along.
Add the onion and garlic and cook for 3 more minutes until the onion softens and becomes translucent.
Add the pepper flakes, Worcestershire sauce, onion soup mix, beef broth and stir.
Stir in the frozen veggies and cook for a couple more minutes.
Set aside.

Preheat the oven 350 F degrees.
Prepare the mashed potatoes.
Drain the potatoes then add them to a large bowl.
Add in the butter and using a potato masher, mash until smooth.
Add the milk, Parmesan cheese, salt pepper and mash a bit a more until smooth.
Spread the potatoes over the meat and smooth with a spoon.
Take a fork and rough up the top a bit and garnish with a bit of parsley.
Place the skillet on a baking sheet, then place it in the oven and bake for 40 minutes until golden brown on top.
Garnish with more parsley and pepper and serve warm.

Asian Turkey Lettuce Wraps

Whether we are at PF Changs or Cheesecake Factory, I love to order the Lettuce Wraps.  So last week I found this recipe and decided to serve them for dinner.  They were fantastic!!

I served them with a side of prepared store-bought sushi from Kroger (because I LOVE Kroger sushi)

(recipe courtesy of EatYourselfSkinny)

INGREDIENTS
1¼ lb. lean ground turkey
1 Tbsp olive oil
1 clove garlic, minced
⅛ tsp. ground ginger
4 green onions, thinly sliced
1 (8 oz) can sliced water chestnuts, drained and coarsely chopped (I omitted these simply because I couldn't find them anywhere in the store)
3 Tbsp hoisin sauce
2 Tbsp lower-sodium soy sauce (green top)
1 Tbsp rice vinegar
2 tsp. roasted red chili paste
⅛ tsp. salt
12 Boston lettuce leaves

INSTRUCTIONS
Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat.
Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned.
Stir to crumble.
Combine turkey mixture, onions and chopped water chestnuts in a large bowl, stirring well, and set aside.
Meanwhile in a small bowl, whisk together hoisin, soy sauce, rice vinegar and roasted red chili paste and drizzle over the turkey mixture.
Toss to coat completely.
Add about ¼ cup turkey mixture to each lettuce leaf, serve and enjoy!

Clean Eating Turkey Chili - Crock Pot

It's always been a staple in our home to serve chili on Sunday's during football season.  But even though football season is now over, the family requested that we still keep this a tradition on Sundays for now.  I made this Turkey Chili in the crock pot on Sunday and served it with a side of cornbread.

Yum!

(recipe courtesy of DearCrissy)

INGREDIENTS:
2 lbs ground turkey breast
1 large yellow onion diced
2 garlic cloves finely chopped
1 tablespoon olive oil
3 cups water
1 6 oz. can tomato paste
1 28 oz. can crushed tomatoes
1 15 oz. can diced tomatoes
2 15 oz. cans black beans, rinsed (I actually used 1 can of black beans and 1 can of northern white beans)
1 cup frozen corn
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chili powder
2 teaspoons cumin

DIRECTIONS:
Add olive oil, onion and garlic to a large skillet and saute 3 to 4 minutes until slightly tender.
Add ground turkey and cook until done, crumbly and brown.
Add the meat mixture to the crockpot.
Add the remaining ingredients starting with the water.
Stir until blended.
Cover and cook on high for 3 to 4 hours, or 6 to 8 hours on low.