May 27, 2016

Menu Plan Saturday #72



SUNDAY

MONDAY
TUESDAY
Sloppy Joe Nachos
Use leftover Sloppy Jane filling from Monday.

WEDNESDAY
Chicken Cheesesteaks
This recipe calls for turkey, but you can use chicken instead.  Leftover rotisserie chicken works great. Or, if you have leftover grilled chicken from Sunday, that would be perfect.

THURSDAY
FRIDAY
SATURDAY
Menu Plan Day and Take Out Night

FOR DESSERT

May 22, 2016

Tropical Coffee Cake

Are you ready for a super easy and very tasty recipe?  You don't even have to break out the mixer for this one.  A whisk is all you need.

This cake is so moist and the cinnamon coconut mixture on top is slightly crunchy, so the texture combination is fantastic.  It's great plain, but it would also be delicious with a little whipped cream, vanilla ice cream or a cream cheese glaze on top.

I adapted this recipe from a "Secret Recipes" cookbook where people submit their own recipes to publish.  The story behind this cake is . . . The lady that submitted it first had it on a cruise and she loved it so much, told the waitress and the waitress gave her the recipe.  Now we all get to enjoy this secret recipe.   

I think these would also be great made into coffee cake muffins.

You might also like:
Pineapple Cheesecake Cake
Mini Coconut Monkey Bread with Strawberry Glaze
Honeybun Cake

Tropical Coffee Cake
adapted from: Secret Recipes
(Printable Recipe)

1 c. sugar
1/2 c. vegetable or canola oil
2 large eggs
1 tsp. vanilla
1/2 c. lemon Greek yogurt
1/2 c. sour cream
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 (8 oz.) can crushed pineapple, drained

For Topping
1/2 c. sweetened shredded coconut
3 Tbl. sugar
1/2 tsp. ground cinnamon

Preheat oven to 350 degrees.  In a large bowl, whisk together the sugar and oil.  Whisk in the eggs, one at a time, until well incorporated.  Mix in the vanilla, yogurt and sour cream and whisk until smooth and creamy and a pale yellow color.  In a separate medium bowl, combine the flour, baking powder and salt; add dry ingredients to wet ingredients and stir until flour is mostly incorporated, then stir in the drained pineapple until combined.

Pour batter into a greased 8x8-inch pan.  In a the same medium bowl you mixed the dry ingredients in, combine the coconut, sugar and cinnamon and then sprinkle over the top of the cake batter.  Bake for 42-45 minutes or until a toothpick inserted in the center comes out mostly clean.  Tent cake with foil if the coconut starts to brown too much.

Jenn's Notes: I baked mine for 45 minutes.  You can use one full cup of sour cream instead of half yogurt and half sour cream.  





May 17, 2016

Peanut Butter Cocoa Krispie Treats


Last weekend was so busy.  We had a birthday party outside for my 5-year old nephew and it was so hot.  It had to have been the hottest day of the year so far.  Then, I got my garden planted!!!  It feels so good to have all my vegetable plants planted and I'm already planning on what to make with my zucchini.  

After a long hot weekend, the last thing I want to do is turn on my oven and spend a lot of time making dessert.  So, these 4-ingredient Peanut Butter Cocoa Krispies are the perfect treat.  They instantly became a favorite after my first bite and I have already made them twice in one week.
They are soft and chewy and loaded with peanut butter and chocolate flavor.  My picky little niece didn't even want to try them, then once I told her they were like a giant peanut butter cup krispie treat, she was all over that and she LOVED them!   

I guarantee this will become a regular dessert in my house.  They really are so good and extremely easy to make.  If you want them a little extra gooey, add slightly less cereal.  

Make these for your family ASAP :) 

You might also like:

Peanut Butter Cocoa Krispie Treats
From: Ruth Ann D.
(Printable Recipe)

1 c. light corn syrup
1 c. sugar
1 c. creamy peanut butter
6 c. Cocoa Krispies cereal

Stir together corn syrup and sugar in a large saucepan.  Cook over medium-low heat until sugar is dissolved, stirring frequently.  Increase to medium heat and bring to a boil and then remove from heat.  Stir in the peanut butter until melted and smooth.  Stir in the cereal until well coated.  Press into a 9x13-inch pan that has been sprayed with cooking spray.  Allow to set, then slice and serve.




May 11, 2016

Creamy Spinach and Artichoke Chicken Quinoa


How do you guys feel about quinoa?  I love it.  It's so good for you and I am trying it in more and more dishes all the time.  My Cheesy, Chicken, Broccoli and Quinoa Casserole is one of my family's favorite meals and I decided that I needed another version to add to the menu.  I feel like I am being healthy when I eat this, but it doesn't taste healthy.  It's thick and creamy and very filling.  Sure, it has some shredded cheese in there, but look at everything else, quinoa, red pepper, artichokes, spinach, chicken and Greek yogurt.
There is a little prep involved, but once everything is chopped, the cooking part is super fast.  My cute little niece helped me cook this and she kept saying . . . it smells so good.

Every bite is loaded with good-for-you ingredients.  This really is delicious.  There are so many different flavors and textures and you will be making this again and again.  I have already made it three times since I first tried it.  It even tastes great re-heated.

You might also like:
Cheesy, Chicken, Broccoli and Quinoa Casserole
Creamy Chicken, Veggie and Rice Casserole
Pat's Chicken and Wild Rice Casserole
Skinny Green Chile and Roasted Red Pepper Dip

Creamy Spinach and Artichoke Chicken Quinoa  
From: Jenn@eatcakefordinner
(Printable Recipe)  

1/2 c. uncooked quinoa
1 Tbl. unsalted butter
2 Tbl. all-purpose flour
1/3 c. finely chopped red bell pepper
1 c. roughly chopped artichoke hearts
2 c. roughly chopped fresh spinach 
1 3/4 c. milk (I use 1%)
1/2 tsp. chicken bouillon powder
3/4 tsp. Italian seasoning
3/4 tsp. onion powder
1/2 tsp. garlic powder
pepper, to taste
1/4 c. plain Greek yogurt
1 1/2 - 2 c. shredded cooked chicken (rotisserie works great)
3/4 c. shredded Italian cheese blend

For Topping:

1/2 c. Panko bread crumbs
1/2 tsp. dried parsley
1/2 tsp. Johnny's Garlic Seasoning (or 1/4 tsp. garlic powder)
butter spray or 1/2 Tbl. melted butter

Cook quinoa according to package directions.  Meanwhile, melt butter in a large, oven-safe, skillet over medium heat. Add the chopped bell pepper, artichokes and spinach and cook for a few minutes until spinach is wilted.  Stir in the flour and cook for a few minutes, stirring frequently.  Gradually whisk in the milk.  Add the chicken bouillon powder, Italian seasoning, onion powder, garlic powder and pepper and stir until well combined.  


Cook until thickened and creamy, stirring occasionally, then stir in the Greek yogurt, shredded chicken, cooked quinoa and cheese and stir until combined and cheese is melted.  Taste and adjust seasonings, if needed.  Top with Panko bread crumbs, parsley and Johnny's Garlic Seasoning and spray top with butter spray or drizzle with melted butter.  Place in the oven and broil for a few minutes or until bread crumbs are toasted.  Remove from oven and serve. Serves 3-4.  


Jenn's Notes: If you do not have an oven-safe skillet, you can always pour this into a casserole dish and then top with the bread crumbs and broil for a few minutes.         


 



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