Skinny Pumpkin Pie Muffins

It is the holidays and if you are anything like me and love to eat, you can put on a few pounds. Pumpkin is a favorite of the season especially pumpkin desserts. Unfortunately most pumpkin desserts will make you feel guilty later. I came across a weight watcher recipe that piqued my interest (especially considering it has only 3 ingredients). This recipe is delicious but I wanted to build from that and make it my own and still be guilt free. Each muffin with a dollop of cream cheese topping is only 127 calories (without cream cheese topping 97.6 calories)!! My husband calls these muffins his little pumpkin pies. I hope you enjoy them as much as we do!!!

Skinny Pumpkin Pie Muffins

for the cake:
1 box spice cake mix
15 oz. pure pumpkin puree 
1/2 cup chunky apple sauce
1/2 cup water

for the cream cheese topping
4 oz. room temperature light cream cheese
1/2 cup powdered sugar
2 tbs. heavy whipping cream
1 tsp. vanilla
optional: pumpkin pie spice

Preheat oven to 350.
Spray regular sized muffin tray with cooking spray (I use the one that has flour in it) or line each one with liners. 
In a large mixing bowl, stir together the cake mix, pumpkin, apple sauce and water until well blended.
Fill each muffin cup about 3/4 of the way making sure to wipe around the edges. 
Bake for 20-25 minutes, until a toothpick comes out clean. 
While muffins bake take a medium sized mixing bowl and beat cream cheese, powdered sugar, cream, and vanilla until well blended and almost a pudding consistency. 
When muffins are cool  top with a dollop of the cream cheese topping.
Optional: sprinkle the top with pumpkin pie spice. 

Thanks!! 

Kielbasa and Potato Bake

I am on a pretty tight budget so every week I sit down in front of my computer, pull up all of the local grocery stores web sites and look over their ads for the week. I then create a menu and food budget based on the sales ad. I noticed that one of the stores had a name brand family pack (42 oz.) of kielbasa or smoked sausage for 5.99. As much as I love kielbasa or smoked sausage, I never really get creative with it. Typically we will use it for jambalaya for a quick dinner but I was wanting more of a hearty comfort food with potatoes. I looked around online thinking that I would find something that looked exactly what I was looking for, however I could not. I figured at this price why not just throw together what I think would be good and pray that it is yummy! Well it is yummy!!! This recipe is very easy to throw together. It is extremely versatile. I think next time I make it I will add some mushrooms, some fresh garlic and some fresh green beans!! Enjoy!! This recipe was made for a large family so you can easily cut it down if you need to, however the leftovers are AMAZING!!!

Kielbasa and Potato Bake

1 42 oz. pkg. kielbasa, cut into large pieces 

1 large onion, cut into large pieces

1 large bell pepper, cut into bite sized pieces (I used yellow)

8-10 large red potatoes (about 3 pounds), cut into bite sized pieces (I like to leave the skin on)

1 stick of butter, melted (you can use 1/2 cup oil if you prefer)

2 tbs. garlic powder

2 tsp. black pepper

1 tbs. paprika

3 tbs. sea salt

Preheat oven to 400.

Place potatoes, onion, bell pepper, garlic powder, black pepper, paprika, and salt into a roasting pan. 

Pour melted butter on top and stir well making sure that the spices are sticking to the veggies.

Bake for 20 minutes. 

Take out of the oven, stir well, top with the kielbasa and put it back into the oven for 20 minutes.

Take out of the oven, stir the veggies and the kielbasa well, put back into the oven for 20 more minutes.

Remove the pan from the oven and serve!!!

Thanks!!!

 

Ultimate Chicken and Rice

A few months ago a friend of mine from high school Cici posted a picture of a dish she had created and it looked super yummy!! Of course I asked immediately what the recipe was but like most people who are creative in the kitchen, she knew all of the ingredients that she had used but didn't know the measurements. Challenge accepted!!! I had the recipe down the first time I made it!! My family loves this recipe. It is warm and comforting. My daughter said it was the ultimate comfort food!!! The best part is that not only is it super easy to make but it is budget friendly!! We always make a bunch because the leftovers are my favorite part!! I hope that you enjoy it as much as we do! Thanks again Cici!!! By the way the picture does not do this dish justice!!

Ultimate Chicken and Rice

4 lb. chicken (I have used leg quarters as well as thighs, you wanna use dark meat)
2 chopped onions
4-6 stalks celery chopped
3 bell peppers chopped 
3 heaping tbs lemon pepper seasoning
5 heaping tbs garlic powder
4 heaping tbs adobo seasoning
2 packs 10 oz. yellow rice (we use mahatma. if you can not find the 10 oz just use 4 of the small 5 oz packs)
optional* 1 stick butter (I know it seems like a lot but this is a lot of rice!!)

In a large stock pot (I use 2 dutch ovens) place your veggies, chicken and half of each spice.
Fill the pot with water enough to cover everything (appx 9 cups).
Boil until chicken is just about to fall off of the bone and the veggies are starting to get tender.
If you have to add more water half way through please do so.
Preheat oven to 450.
Remove the chicken from the pot and de bone, throwing away the bones and skin.
Pour uncooked yellow rice in a roasting pan along with the chicken, veggies, the remaining spices and 8 cups of the broth from your pot
Stir well and bake uncovered for 45 mins to an hour stirring every 15 mins until the rice is tender and broth is absorbed.
Serve and cuddle up with a bowl of this ultimate comfort food, your favorite people and an awesome show like my daughter and I did!!

Thanks!!!

Marinated Pork Fried Rice

Asian food is one of my favorites. Tons of flavor with crisp veggies...soooo yummy!!! Fried rice is one of my favorite dishes. Not exactly the healthiest but so versatile and so yummy. I have been making this dish for many years. I have made it so many different ways using different veggies and different proteins. The possibilities are endless. This is one of our favorite ways of making it. You marinate the meat 24-48 hours ahead of time and it gives such an awesome flavor!! It is not the best looking dish and my picture is horrible but it is delicious! Hope that you enjoy it as much as we do!

Marinated Pork Fried Rice


2.5-3 lbs. pork tenderloin (you can use any lean cut of pork or chicken if you prefer) cut into bite sized pieces
2-3 cups cooked cold rice
4-5 carrots peeled and diced
2 small onions diced

3 cloves of garlic minced

2 stalks of celery (optional)
8 oz. bag of frozen shelled edamame, defrosted
2 eggs, scrambled
2 tsp. sesame oil
1/4 cup liquid aminos or low sodium soy sauce 

4 tbs. oil, divided (typically we use coconut or avocado oil)

Chopped green onions, liquid aminos/soy sauce to taste

for the marinade:
1/2 cup pineapple juice
1/2 cup liquid aminos (or low sodium soy sauce)
1/4 cup brown sugar

Place cut pork into a container or ziplock bag and add ingredients for the marinade. 
Close or cover tightly and place in the fridge for 24-48 hours making sure to stir it around every 12 hours.
After you allow your meat to get happy in the marinade for 24-48 hours, drain completely.
In a skillet heat up 1 tbs. of the oil on med-high and brown the pork until no longer pink, approx. 10 minutes and drain any juice (do not overcook otherwise it will dry out the meat).
Take a larger skillet or wok and heat of the remaining oil on high. Add carrots, onions, celery and garlic and toss until they are starting to caramelize yet still crisp. 
Add edamame and toss with the veggies until heated through.
Add sesame oil and rice making sure to break up any clumps of the rice and get it nice and toasty, about 5 minutes.
Push the rice off to the side and add your eggs making sure to scramble well then toss it into the rice.
Add liquid aminos/soy sauce, mix well and taste.
If you need more soy sauce add more. 
Once the flavor is right remove from the heat and serve!! 
Thanks!!!

Slow Roasted Cuban Style Pork with Cumin Flavored Black Beans (crock pot)

As I have mentioned before I am on a tight budget so any way we can save money on our food bill, I am all for! When my local super market advertised pork tenderloin tips buy one package get 3 free, which they do probably once a month I take advantage of it. When I first noticed these deals I did a little research on them. Turns out that this cut of pork is very lean so that makes it even better! Since I started buying it I have come up with many dishes that my family loves. One of course is my healthy pulled pork (http://yumm-yumm-foodie.blogspot.com/2012/08/healthy-pulled-pork-recently-i-have.html). I know pork isn't exactly healthy, however since it is such a lean cut it is the healthiest pulled pork will be.  Another one is my marinated pork fried rice which I will be posting tomorrow! So I wanted to try something different. I have had a large bottle of mojo marinade in my fridge for a while now that I use to marinade chicken with for grilling and it hit me...Cuban pork...YUMM, and what better to go with a Cuban inspired pork than black beans! So this is what I came up with. I hope that you enjoy it as much as we do! 

Slow Roasted Cuban Style Pork with Cumin Flavored Black Beans (crock pot)

for the pork:
5 lb. pork tenderloin tips (you can use pork tenderloin or boston butt if you prefer)
3-4 tbs. adobo seasoning (I use the goya brand)
3/4 cup mojo marinade
optional hot sauce

Season the pork with the adobo seasoning.
Place the pork in the crock pot and pour the mojo on top.
Cover and cook on low for 8 -10 hours.
Remove the pork and drain the fluid. 
You can serve as is however I slightly shredded the pork and topped with a little hot sauce!


for the black beans:
2 cans black beans (do not drain)
2 small yellow onions or 1 large spanish onion, diced and divided 
1/4 cup butter
1 tbs. garlic powder
2-3 tbs. cumin powder
salt to taste

Melt butter in a skillet on med-high until melted.
Saute half of the onion in the skillet until translucent.
Take the garlic powder and cumin and mix it into the onion.
Pour in the black beans and turn the heat down to med-low.
Warm up slowly for about 10 minutes until nice and bubbly!
Serve with your pork or on top or rice if you like topping with the rest of the onion!

Thanks!!

Slow Cooked Pork Roast in an Onion Wine Sauce

I love my slow cooker. It does all of the work for you. Just throw it in and walk away, hours later dinner is ready. Roasts are especially our favorites! There are so many different ways of making them. This was one of the most flavorful ones we have made and for less than $10 I was able to feed my entire family well and had tons of leftovers! I hope that you enjoy!! My picture did not do this dish justice at all. I wanted to get a shot of my plate with an awesome pan sauce and mashed potatoes but I was so hungry I forgot to take the picture. 

Slow Cooked Pork Roast in an Onion Wine Sauce

5 lb. boston butt pork roast
1/2 onion cut into rings
4 carrots cut into large chunks
1/2 cup red wine (I used port but any will do)
1 tbs. salt
1 tsp. pepper
1 tbs. garlic powder
2 heaping tbs. of my homemade beef stew seasoning *recipe below
1 tbs. olive oil

Rub salt, pepper and garlic powder all over the roast.
Heat up the oil in a pan to med high and brown the roast on all sides until golden brown (if you want to make a gravy make sure that you do not wash your pan you will want all the yummies from browning the roast in your gravy).
Create a bed in the bottom of the crock pot with the carrots and onion. 
Pour in the wine. 
Place the roast on top of the veggies and wine.
Top with the beef stew seasoning.
Cover and cook on low for 8 hours.
If you want to make gravy all you will need to do is in the pan that you browned the roast, melt a couple of tbs butter.
Once melted pour in 2-3 tbs flour and combine making a roux. 
Allow the roux to get a little golden, about 2 minutes. 
Whisk in juice from the roast until thickened. 
Make sure you taste to see if it is seasoned enough, I usually add a couple tsp. of worcestershire sauce and a little sea salt and pepper. 

*beef stew seasoning mix

2 cups flour 
4 teaspoons oregano 
2 tablespoons basil 
4 1/4 tablespoons salt 
4 1/4 tablespoons black pepper 
4 1/4 tablespoons garlic powder 
4 1/4 tablespoons paprika 
1 teaspoon cayenne pepper 
4 1/2 tablespoons onion powder 
2 teaspoons rosemary garlic seasoning (or just rosemary)

Thanks!! 

Beef Stew with Red Wine and Herb Dumplings

This is one of my favorite beef stew recipes. Gives a different spin on the original. Hope that you enjoy!!

Beef Stew with Red Wine and Herb Dumplings

for the stew:
2 lb. chuck roast cut into bite sized pieces
2 celery stalks, sliced
4 carrots, diced
1 onion, diced
8 mushrooms, sliced
1 14.5 oz. can of diced tomatoes with juice
1 tsp. dried thyme
1 tsp. dried mustard
1 1/2 tsp. salt
1/2 tsp. pepper
3/4 cup red wine (you can use beef broth of you prefer)
1/4 cup water
1/4 cup flour

for the dumplings:

1 1/2 cups of Bisquick
1/2 cup half and half (any milk will do)
1/4 tsp. sage
1/2 tsp. thyme
1/2 tsp. sea salt
1/4 tsp. pepper


Combine the roast, celery, carrots, onion, tomatoes, mushrooms, thyme, pepper, salt, mustard and wine in the crock pot. 
Cover and cook on low for 8-10 hours (high for 4-5).
In a bowl or cup, combine the flour and water, making sure there is no lumps and slowly pour into the crock pot making sure to stir well.
In a bowl combine all of the ingredients for the dumplings.
Drop dumpling mix by the spoonful into the crock pot.
Cover and cook on high for about 30 minutes or until an inserted toothpick comes out clean. 

Enjoy!!!