I am the ultimate snacker. Finger foods are my absolute favorite. My ideal meal is a cheese board, wine and fish food.. Okay well I love a steak and sweet potato too. Its official.. I’m a foodie. I cannot tell you how many times we have made this snack mix for parties, tailgates , holidays, birthdays or just because a friend is need of some fish food. Once you make this I promise you will be surprised how easy it is. Beware.. if you take this anywhere you better have this recipe on hand. This is the BEST snack mix ever… I bring this every time I travel. After two airplane rides my gallon sized Ziploc is gone thanks to me and neighboring passengers devouring it.
Since you will have people asking for you to make this recipe… I decided to help you out. The revamp started when I would check out at the grocery store my eyes would become the size of my head due to the $$$ on the total. The original recipe was so expensive to make. My sister and I changed it to make it piggy bank friendly. Now we can continue making it for our friends/family… lucky you😉
Makes 2 Gallon Ziploc’s full of fabulous fish food…. .
1 Jumbo box of Cheddar goldfish (Yes that huge one that looks like it will last a year..shaped like a milk carton)
1 box of four cheese or white cheddar cheeze-its
1 Bag of oyster crackers (large crackers not the tiny ones)
1 bag of whole pecans
1 Package of dry ranch dressing seasoning
1 Package of dry Italian dressing seasoning
1/2 stick of unsalted butter (melted but not too hot) (My sister likes it with one stick of butter and 1/4 cup of olive oil… I try to make it a tad healthier by only 1/2 a stick.. up to you)
1/2 cup of olive oil
1 Tbs of Worcestershire
Lawry’s season salt and a dash of cayenne pepper if you want a hint of spice — also you can use any seasoning doesn’t have to lawry’s (I use the reduced sodium kind)- make sure if you aren’t using a season salt to add some salt.
Arrange all goldfish, crackers and pecans on 2 baking sheets. Melt butter and combine all ingredients in a bowl– whisk well and do this very very quickly before seasoning clumps up.
Pour half mixture on the first pan and half the mixture on the second. TOSS WELL…. I mean extra well.
Bake at 250 degrees for 1 hour. Toss every 15 minutes.
You know the nights where you cannot decide on anything to have for dinner because your fridge is empty? It was one of those nights. I knew I wanted something quick and healthy as well as something that would make multiple meals for the week. I ran to the store grabbed a few items and threw this together. It was awesome.. I know the recipe calls for chili sauce but Walmart didn’t have “natural”so I went with 1/2 cup of tomato sauce. I served it over brown rice with a side roasted asparagus. I added Tony C’s seasoning to the tomato sauce to give it some zest. (I feel like I should be in Louisiana eating this dish btw) ENJOY!!!
Yields: 4 servings
2 Tbsp. olive oil, divided use
1 cup dry brown rice
2 cups water
¼ tsp. sea salt
1 medium onion, chopped
1 medium green bell pepper, chopped
2 medium celery stalks, chopped
1 lb. raw chicken breasts, boneless, skinless, cut into 1-inch strips
2 cloves garlic, finely chopped
1 (14.5-oz.) can low-sodium diced tomatoes
½ cup all-natural chili sauce OR Tomato Sauce
1 Tbsp. chopped fresh basil (or 1 tsp. dried basil)
1 Tbsp. chopped fresh parsley (or 1 tsp. dried parsley)
¼ tsp. crushed red pepper
1. Heat 1 Tbsp. oil in large saucepan over medium heat.
2. Add rice; cook, stirring frequently, for 1 to 2 minutes, or until rice starts to crackle.
3. Add water and salt. Bring to a boil, covered. Reduce heat; cook for about 30 to 35 minutes, or until rice is tender and fluffy.
4. While rice is cooking, heat remaining 1 Tbsp. oil in another medium nonstick skillet over medium-high heat.
5. Add onion, bell pepper, and celery; cook, stirring frequently, for 2 to 3 minutes.
6. Add chicken and garlic; cook, stirring frequently, for 4 to 5 minutes, or until chicken is no longer pink.
7. Reduce heat to medium. Add tomatoes, chili or tomato sauce, basil, parsley, and red pepper. Bring to a boil. Reduce heat; gently boil, covered, for 10 minutes. — If you used tomato sauce and not chili then add Tony C’s.
8. Divide rice between four serving plates; top evenly with chicken mixture.
Anyone who knows me… Knows that 1. appetizers are my favorite and 2. I love cheese.
When I first had this recipe I was told that after one bite I would be hooked. Well guess what.. they were right. With only three ingredients this cheese and cracker delight is something YOU CANNOT GO TO A PARTY or HOST A PARTY WITHOUT. Three ingredients people…. three. There really are no measurements for this so you just have to eyeball it and make sure it is hot or mild enough for you!
Jarlsberg Cheese (Get it at SAM’s)- Shredded
2-3 Serrano Peppers- Remove seeds and chop https://www.youtube.com/watch?v=tdvpdNpKeXM (This video shows you how to remove the seeds)
Mayo (Lighten it up if you want by using light mayo)- Only use enough to hold it all together.
Combine all three ingredients and serve with your favorite crackers.
First of all…. I have never cooked and or eaten eggplant until last night. Italian is one my guilty pleasures.. I am all about some carbs people but sadly carbs don’t love me. My mom and Honey always order eggplant parm when we go to Italian restaurants and I have always thought WHY ???? Get some lasagna or something with meat. I stumbled across this recipe on one of my go-to skinny websites for recipes Laaloosh, with a few changes to the original recipe I thought eggplant couldn’t be that bad when it looks like lasagna.. am I right? Well I decided to give it a go…. Ya’ll the hardest part of this is picking a good eggplant. Side note (I attempted this recipe last week and went to the store twice to get home a discover my eggplant was rotten.) This time I bought FOUR eggplants and the two I cut into were perfect. This is now one of my all time favorite Italian recipes … If it has made the blog then I promise it is worth making its way into your weekly dinner rotations. You wont miss the meat when you get the crunch of the roasted eggplant with the cheesy goodness and pasta sauce. Lasagna……… you have met your match.
- 2 medium sized eggplants, sliced into ½” slices (Non rotten eggpalnts are white and have seeds when sliced. Rotten eggplants are brown on the inside)
- 1/2 cup liquid egg substitute (like Egg Beaters)
- 2 cups panko
- 1 25oz jar prepared marinara or pasta sauce (I always use Wild Oats Organic or Prego Heart Smart 45 Cal per serving one)
- 1 cup Fresh basil leaves, chopped (If you don’t have fresh basil used dried seasoning probably two TBS)
- 1 16oz container fat free cottage cheese
- 1/4 cup grated Parmesan Cheese
- 1 cup reduced fat shredded mozzarella cheese
- 4 slices Lite Provolone Cheese (I used sargento 40 Cal)
- 1 tsp crushed red pepper (I only had ground cayenne so I used probably 3/4 of a Tsp)
- 1 tsp dried oregano
- 5 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
Preheat the oven to 375 degrees. Line two large baking sheets or three medium baking sheets with foil and coat with cooking spray.
The salting of the slices
Slice your two medium eggplants into slices and salt heavily and place in a big bowl and cover with a paper towel. Let the eggplant slices sit for 30-45 minutes until sweat beads have formed on the slices. This takes out all excess water and bitterness the eggplants might have. There is a lot of controversy on whether this step in neccessary. The original recipe did not call for it but after reading other recipes I think it helped my final product not be watery.
Once the eggplant slices sat covered for 45 minutes rise the slices and pat in a single layer between two sheets of paper towels to remove any excess water. YES this uses like twelve squares of your paper towel roll haha.
Breading and roasting of the slices
- Place liquid egg substitute in one bowl, and the panko in another, shallow bowl. ( I would use one cup at a time because after like 7 slices being dipped in panko it starts clumping up. When it starts clumping dump the old panko and put in the second cup to keep it coating evenly)
- Bread each eggplant slice by first dipping into the egg substitute, shaking off the excess, and then dipping in the panko.
- Place eggplant slices onto baking sheets, place in oven and cook for about 30 minutes or until golden brown, flipping over once, halfway through cooking. The picture above shows the coated eggplant before baking.
4.In a medium sized bowl, combine cottage cheese, Parmigiano-Reggiano cheese, basil, oregano, garlic, crushed red pepper, salt & pepper.
Roasted Eggplant after 3o min pictured above.
- To assemble, spray a 8X8 inch baking dish with non-fat cooking spray. Spoon about ½ cup of the pasta sauce on the bottom of the baking dish. Layer the eggplant slices to cover the bottom of the dish over the pasta sauce and top with ½ the cottage cheese mixture. Top with some pasta sauce then repeat layers again, but ending with the pasta sauce and then top with the four slices of provolone cheese.
- Cover tightly with aluminum foil. Bake at 375° for 35 minutes. Remove foil; top with shredded mozzarella, return to oven and bake for another 10 minutes or until sauce is bubbly and cheese melts; let cool for about 10-15 minutes before serving. Cut evenly into 8 pieces.
Entire recipe makes 8 servings
Serving size is 1 piece
Each serving = 5 Points +
PER SERVING: 217 calories; 7g fat; 22g carbohydrates; 17g protein; 6g fiber
My Honey like I have said a million times before is known not only for her sweet Southern Spirit but also for her fabulous cooking. This chicken salad recipe has been passed down in my family for generations. In our family cookbook it’s called “Mothers Chicken Salad” because my Sugar (my great grandmother) used to make it all the time. This is a staple any time my Honey comes to town or if we visit her. No one can make it like My honey does. Enjoy!!!
Tip: Add more sugar and miracle whip once you’ve let it sit in the fridge before serving. The chicken tends to soak it up so add some if not serving immediately.
Once you try Honey’s recipes… You never go back :)
Here’s the thing, I don’t even like banana pudding or any pudding for that matter.Actually I take that back.. one of my favorite desserts is sticky toffee pudding with ice cream but it has the consistency of a brownie.. are you confused yet? I have tried sticky toffee pudding back in the states and it was okay but if you ever find yourself in Scotland GET THE STICKY TOFFEE PUDDING. Back to bananas… The first time I ever had this dessert my sister Morgan made it for a family cookout and I was not about to try it. Morgan told me I had to and I was like what the heck is this?????? I WANT THE WHOLE PAN. When I say you could eat this entire thing YOU COULD EAT THIS ENTIRE THING. Make this taste this whatever you have to do but I promise you.. everyone will want the recipe so you better have it on your phone. It is thick and creamy with no icky pudding consistency. I have since made this for many parties, cookouts and just friends who want banana pudding. It is an instant hit every time. There are two secret ingredients (do not substitute anything for this recipe or you wont get the full effect.) Sour cream?? I thought the same thing but without it you don’t get the thick creamy goodness this dessert entails.
Warning: You won’t have any leftovers!
1 Instant Pudding (3.4 Ounce) French vanilla
1 Instant Pudding (3.4 Ounce) Banana Pudding
1 Cup of Milk
1 can of Sweetened Condensed Milk
1 16oz container of Sour Cream
8oz Container of Cool Whip
1 box of Vanilla Wafers
1) In a medium bowl, combine pudding mixes and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.
2) Stir condensed milk into pudding mixture until smooth.
3) Fold in sour cream and whipped topping.
4. Cut up 6 Bananas and make a single layer of vanilla wafers in the bottom of a 9×13 inch dish.
5) Fold Bananas into the creamy mixture
6) Spread pudding evenly over wafers. Crush wafers and sprinkle on top then do another single layer of wafers on top. Refrigerate until serving.
I love going to a Mexican restaurant and diving into the huge basket of endless chips and salsa while drinking margaritas upon margaritas. Some nights, however, I want to have a fiesta night at home. After making this batch of fajitas… I might be having my fiesta night at home more often. Claire… These are for you!
1.5-2lbs of chicken tenders
1 mini can of tomato sauce
1 medium yellow onion
2 red bell peppers
1 green bell pepper
1 Orange bell pepper
1 yellow bell pepper
1 tsp cumin powder
1sp garlic powder (I was out of garlic powder so I used garlic lovers by flavorgod)
1 tsp chili powder
3 tsp of olive oil
1 packet of truvia or just a 1/2 TBS of real sugar
Salt and pepper to taste
Cut up chicken tenders into smaller strips. Place in bowl.
Then add:garlic powder, chili powder, cumin and salt and pepper
Add 3/4 mini can of tomato sauce and juice of one lime.
Last add 1.5 tsp of olive oil.
Toss the chicken in marinade set aside.
Turn the skillet on medium high heat and dump the chicken into a single layer.
While cooking the chicken go ahead and cut up veggies.
Chop 1 onion into thick slices then place in bowl.
Next chop all of your bell peppers into strips and place in the bowl with the peppers. I took the same seasoning I used on the chicken (garlic, cumin, chili and salt, pepper and literally but a dash of each on the veggies)
Add 1.5 tsp of olive oil and remaining tomato sauce to veggies and toss well set aside.
Once your chicken is fully cooked place in a bowl.
Spray skillet with non stick spray and turn the heat down just a bit and begin sautéing veggies until soft and onions are translucent
Once fully cooked add chicken back to veggie mixture and add the juice of 1 lime.
Take out of the skillet and you’re ready to serve!
I garnished mine with sour cream, lettuce, avocado and cheese!!!