Healthier Sloppy Joes

We don't eat sloppy joes a whole lot in our house but every so often they sound good, the kids enjoy them and they're quick and easy to make. This past month I've been on a quest to make some of our favorites a little bit healthier. Some haven't been quite as successful as others, but this one seemed to please even the most difficult family member.

I did make a few changes to the original recipe like omitting the beans, I personally would have loved that addition but not sure how the kids would have felt about it. Overall we thought they had good flavor and it's something we would definitely make again.

Healthier Sloppy Joes

Ingredients:
1 lb. lean ground beef
3 garlic cloves, minced
1/2 jalapeno, minced
1 red pepper, diced
1-15 oz. can tomato sauce
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon mustard
Black pepper to taste
Hamburger buns, whole wheat for added nutrition

Directions:
Brown meat in a large skillet over med-high heat for 5-6 minutes, breaking into crumbles as it cooks.  Pour drippings out of pan and discard.  Add garlic, jalapeno and red pepper and cook for 5 minutes more, stirring occasionally. Stir in remaining ingredients, reduce heat to low and simmer for 5-7 minutes longer. Scoop onto buns and serve.

Adapted from: Food Network

* Plan this meal with my chicken cacciatore so you won't have leftover tomato paste to use up.

January DIY Project: Homemade Cheese Crackers

I don't buy many processed/boxed snack items for my family. For one, they usually are expensive and have you ever really looked at what the ingredients are? Do you even know what half of those are?

I've had these crackers bookmarked for a few months now. I'm so glad I put them on my list of projects to complete this year. I have to admit I was a little intimidated by the sound of making my own crackers but really, these were such a cinch to pull off! I started them before dinner last night and we had some awesome homemade cheese crackers in no time.

They have a nice crunch to them, probably not quite as crispy as the boxed crackers, but still good. The fact that this recipe only calls for 6 ingredients says a lot, simple is good and I like to know what's all in my food. The only thing I would change, is reducing the amount of red pepper flakes just a tad. Some crackers had more of a bite than others, but overall I think they might have been just a little too spicy for the kids. I've noted my change below in the recipe.  I encourage you to give these a try, with the help of a food processor they are so easy to make!


Homemade Cheese Crackers

Ingredients:
1 1/2 cups (6 oz) grated extra-sharp cheddar cheese
1/2 stick unsalted butter, softened and cut into pieces
3/4 cup flour, plus more for dusting
1/2 teaspoon salt
1/4 teaspoon red pepper flakes (original recipe calls for 1/2 tsp, you make the call)
1 tablespoon milk

Directions:

Preheat oven to 350. Put everything except milk in a food processor. Pulse the processor, 5 seconds at a time for 6 times, until the dough becomes coarse crumbs.

                            Add the milk and process until dough forms a ball.

              Roll the dough out on a floured surface with a floured rolling pin until 1/8 inch thick.

Cut dough into 1-inch squares with sharp knife or pizza cutter. Use the flat end of a wooden skewer to poke a hole in the center of each cracker. Place crackers at least 1/4 inch apart on a baking sheet lined with parchment paper or a silicone baking mat.

Bake for 12-15 minutes until the edges just start to turn brown. Put baking sheet on a rack and let crackers cool completely.
Store in a covered container to eat within a couple days. Makes 70 one-inch crackers.

Slightly adapted from: In the Kitchen with Kath

Easy Chicken Cacciatore

I think everyone has their own version of chicken cacciatore and here's one that we tried out last week. I got the idea from a healthy cooking magazine and made a few changes to suit our tastes. I'm happy to say it went over pretty well with our family!

It was nice to literally throw everything in the slow cooker and let it simmer all day. My house smelt amazing by dinner time!

Easy Chicken Cacciatore

Ingredients:
3-4 boneless skinless chicken breasts
2 medium yellow, red or green peppers chopped (I used a mixture of all 3)
1-14.5 oz. can diced tomatoes
1-6 oz. can tomato paste
3/4 c. chicken broth
3 garlic cloves, minced
1 1/2 tsp. Italian seasoning (or just use dried basil and oregano)
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. cornstarch
2 tbsp. water

Directions:

Place chicken in slow cooker. Cover with chopped peppers. (Feel free to use onion as well for extra flavor, unfortunately some in our family don't like onions so I always leave them out)

In a small bowl, combine tomatoes, tomato paste, chicken broth, garlic, seasoning, salt and pepper. Pour over chicken and peppers. Cover and cook on low for 8 hours or until chicken is tender.

Combine cornstarch and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes longer or until sauce is thickened. Serve with pasta and salad if desired.

Cinnamon Roll Rice Krispie Treats

The kids and I are enjoying a snow day, it's been coming down like crazy since early this morning. Like the good wife I am, I've been out trying to shovel in effort to help my hubby out for when he gets home from work. No such luck, we might as well wait until the storm's over. So instead I think the kids and I will enjoy one of these with a warm glass of hot chocolate when they wake from naps.

I whipped up these little gems last night and oh my are they ever good! They seriously taste just like a cinnamon roll and who doesn't adore one of those? They're quick to mix up, just like any other rice krispie treat and I promise you they will not last long! You can make them into cute little cinnamon roll shapes like I did or simply leave them in a bar form and just spread the frosting right on top. Whatever makes your heart content! If you're snowed in like we are today, give these a try, I'm sure you have the ingredients on hand. You can thank me later!


Cinnamon Roll Rice Krispie Treats

Ingredients:
1/2 stick butter
1/8 tsp salt
2 tsp molasses
2 tsp cinnamon
1 bag large marshmallows
1 tsp vanilla
6 cups Rice Krispie cereal

Frosting:
1/2 stick butter
1 tsp vanilla
3 cups powdered sugar
1-2 tsp milk to thin icing if needed

Directions:
Grease a 9x13 dish with cooking spray, set aside. Melt butter in large saucepan over medium low heat. Stir in salt, molasses and cinnamon. Add marshmallows and stir constantly until marshmallows have completely melted. Remove from heat and stir in vanilla. Fold in cereal, stirring until evenly coated. Pour cereal mixture into pan. Spread evenly into pan. Allow to cool several minutes, then cut while slightly warm. Using your hands, round edges of cut squares by cupping your hands around the edges and gently pressing. Allow to cool completely.

In the meantime cream butter and vanilla in a medium bowl. Gradually add in powdered sugar. Add more or less according to your liking. Mix in 1-2 tsp of milk if needed to thin icing.

Pipe frosting onto rice krispie treats once completely cooled. Use a pastry bag with a small round tip or simply put frosting in a baggie and snip the corner, use that as your decorating bag. Dust tops lightly with cinnamon if desired. Makes 15-17 treats.

Slightly adapted from: Cooking Classy

Slow Cooker Orange Barbecue Ribs

I've said it before, I love meals that I can dump in the slow cooker and go about my day while it cooks. This is certainly another one of those dishes. Barbecue ribs are one of those comfort foods everyone loves and to be able to make them with such little effort is even better!

I discovered this meal in an old church cookbook. I love those things, you can always find good tried and true recipes from others in your community. I really liked the addition of frozen orange juice to the sauce. It was just enough to taste but not overpowering. After a few changes, I got the sauce just perfect! If you don't care for orange juice you can simply omit it or just reduce to amount you put in.  Give these a try and be sure to let me know what you think! Enjoy!


Orange Barbecue Ribs

Ingredients:
3 lbs. boneless pork ribs

Barbecue sauce:
1 cup ketchup
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
1 garlic clove, minced
1/4 teaspoon onion powder
6 oz. frozen orange juice, thawed

Directions:
Combine all sauce ingredients and set aside. Place ribs in slow cooker and pour sauce over the meat. Cover and cook on low for 8 hours.

Overnight Coffee Cake

I love lazy Sundays especially when they involve a yummy breakfast like this! No, I didn't get up extra early to prepare this for my family. I actually mixed it up the night before, stuck it in the fridge and baked it in the morning. Simple as that!

This would be great for when you have guests staying at your home and since you probably have most if not all the ingredients on hand, it will be something quick and easy to serve. The cake itself is very moist and fluffy, and who doesn't love the brown sugar cinnamon crumbs on top?

Overnight Coffee Cake

Ingredients:
3/4 cup butter, softened
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup sour cream

Topping:
3/4 cup brown sugar, packed
1/2 cup chopped pecans or walnuts
1 teaspoon cinnamon

Glaze:
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
3-4 tablespoons milk

Directions:
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, nutmeg, cinnamon and salt. Add to creamed mixture alternately with sour cream.  Pour into greased 9x13 inch baking dish.

In small bowl combine brown sugar, pecans or walnuts and cinnamon. Sprinkle over cake. Cover and refrigerate overnight. Remove from fridge 30 mins. before baking.  Bake uncovered at 350 degrees for 35 minutes or until toothpick inserted in middle comes out clean.  Cool for 10 minutes. Combine powdered sugar, vanilla and milk. Drizzle over coffee cake and serve.

Honey-Glazed Carrots with Cilantro

January tends to be a month where everyone is focusing on eating more healthy and exercising. It's important for me to feed my family good nutritious food but we definitely indulge from time to time. I have some family members and friends that I know are working extra hard right now to lose some weight so I've made it a goal to help provide them with some good and healthy recipes as much as I can.

This is a really simple and quite healthy side dish. Yes it has honey, but just enough to add a little sweetness to the carrots. It certainly jazzes them up! I love the cilantro garnished on top, it adds a nice, fresh taste to the dish. If you're looking to add more veggies to your diet, give this one a try!

Before I forget, I have a winner to announce from my giveaway earlier in the week.

Jessica B. answered " I make jello cake cause it's easiest!!" Congrats! I know you will love this pan!


Honey-Glazed Carrots with Cilantro

Ingredients:
15 baby carrots, halved lengthwise
1 tablespoon extra virgin olive oil
1 1/2-2 cups water
1 tablespoon honey
2 tablespoons dry white wine or low-sodium chicken broth
2 tablespoons finely chopped cilantro

Directions:
In a large skillet, combine carrots and olive oil; add just enough water to cover carrots. Cook over medium-high heat until water is evaporated and carrots are tender, about 15 mins. Cook, tossing often until carrots are light golden, about 2 minutes. Add honey and white wine or chicken broth; cook, stirring and scraping up browned bits with a wooden spoon, until carrots are glazed, about 2 minutes. Stir in cilantro and serve.