Monday, October 18, 2010

Update for October

Hello everyone, So today I have no recipe for you but an update on my new lifestyle and weight loss journey. I have to admit there have been days when I wasn't too happy with Mr scale because whatever reason sometimes it said I gained 3 pounds or whatever. Every single day I would restart over again and try something else to see if it would work. There has been a lot of trial and error and sometimes it would work and other times not so much. With all that being said I am thrilled to tell you all that since July I have lost a total of 26 pounds. I still have a lot to go and its not coming off as quick as I would like it to. However I know it has to come off slow if you dont want to gain it all back. The foods I have been eating is ok sometimes probably not the most nutritional or healthy. Its so hard this time of year when you love to cook to try to lose weight lol. I refuse to give up though, I have come this far might as well see how close to my goal weight I can get. I am determined and I think that might be the key to help me but its hard to be motivated every single day.
Now on to some other news, why I have been MIA from my blog. I really haven't been cooking much lately and I have no new recipes to try out as of yet, I will have more for November. Another reason is my oldest daughter Isabella has been sick with a bladder infection and then my mother came to visit and now tomorrow is Isabella's birthday. There is a ton of things going on right now in my family. In my extended family my baby cousin Ashley, who would raid my makeup when she was a little girl is having her first baby any day now. I am so happy for her and Shawn. I keep thinking of that blond haired blue eyed little girl in pigtails running to my bedroom and playing with all my makeup. She would play with that stuff for hours on end and if she made a mess oh well I didn't care. Now that little baby is all grown up and having a family of her own, this is something she has always wanted. Ashley if you are reading this I have always thought of as a little sister more so than a cousin. I love you sweetheart and you will be a wonderful mom.
I hope you all have a wonderful day and dont forget to live, laugh and love every second that you breath today.

Thursday, October 7, 2010

Italian Sausage Tortelini Soup

Hi everyone, so last night for dinner I made this incredible soup that my friend and Issy's babysitter from back when she was an infant gave me. I changed up a few things to it but kept a lot of key ingredients. My husband loved this and he isn't much of a soup eater. Dont get me wrong he likes soup but if he had his way it would be chicken fried steak and mashed "tators" every day of the week. So here is the recipe and I hope you all enjoy this as my family did.


1 pound of sausage, I used half hot Italian sausage and half sweet Italian sausage
2 small onions or 1 large one
1 medium bell pepper
1 Celery stalk
2 cloves of garlic
1 large zucchini
1 large carrot
5 cups of beef stock or broth, I used beef bullion cubes
2 large to medium tomatoes diced or you can use canned
1 can of tomato sauce
Tortellini 3 cheese you can use fresh or frozen
extra virgin olive oil
dutch oven or a large stock pot

I didnt use salt and pepper because I used bullion so I didnt need to add more salt and because I used spicy Italian sausage I didn't use pepper.


Before you get started cooking anything go ahead and dice up your veggies, I like a fine to a little bit smaller than bite sized dice but you dice them up how you like them. After all the veggies are diced, grab your dutch oven or stock pot and add a tablespoon of evoo, and your sausage (with the casings removed). As the sausage is browning but still pink add in all your veggies and cook them with the sausage until the veggies are translucent and the sausage is cooked. Next add your seasonings and stock and tomato sauce. Let the soup come to a boil and add your tortellini cook for about 8 minutes, and its ready to serve. You can grate some Parmesan cheese over the top or keep it plain. Serve with some crusty bread and a side salad and you are ready for a wonderful soup that cost pennies to make.
I hope you all enjoy this one as we did, thank you very much Kathy for this recipe its definitely part of our weekly menu. I hope you all have a great day and live, laugh and love through the tough times.

Quick Tip:
To save a few bucks when your grocery shopping, try to buy things that you can make into more than one meal. For example if you buy a roasting chicken you can have a roasted chicken dinner one night and then the next night maybe a chicken pot pie with it and then maybe chicken salad for lunch or chicken salad sandwiches. That way there can you use up your leftovers and save a few bucks on meals.

Tuesday, October 5, 2010

Breakfast Casserole

Hello everyone, sorry this blog is coming at you late in the day. I will make up for it one day maybe do two recipes in one blog. Anyway last night we had a breakfast for dinner and here is how I made it.


Half pound of sweet italian sausage
Half pound of hot italitan sausage
4-6 slices of pre cooked bacon ( I just baked mine off in the oven before I got started)
4-6 medium potatoes diced
Half of a bag of frozen onions and bell peppers
1/4 cup of shredded cheese of your preference I used cheddar
about 1 tablespoon of extra virgin olive oil give or take
6 medium eggs
1/4 cup of milk

Instructions:Grab a large skillet and add your extra virgin olive oil and brown up your tators. When they are finished browning put them in a dish off to the side and brown up your sausage and peppers. Drain and put aside. Add your potatoes to a casserole dish and then add your sausage and peppers. From there Grab a medium sized bowl and crack your eggs and beat them with the milk. Next add the beaten eggs and sprinkle with the cheese. Dice up your bacon and sprinkle that over the top. Pre heat your oven to 350 and bake for about 45 minutes or until the eggs are firm. I served this with garlic toast and a side salad. This would also be good with a bowl of fruit salad too. Its quick and easy and I hope you and your family enjoy it as mine did. Until next time everyone, live, laugh and love.

Quick Tip:

After your potatoes are finished browning go ahead and put them in your casserole dish. Its best to layer it that way because it saves you time in the long run.

Have a great day everyone!

Here is the Video that you can follow along with:

Monday, October 4, 2010

Twice baked sweet potatoes with candied bacon

Hi everyone, so last night I made a very fall inspired meal and today I am going to share one of the recipes from that meal with you. I found this recipe in the Woman's World and I thought it would be easy enough to do since I had all the ingredients for it. I hope you and your family enjoy it as much as my family did.


5-8 large sweet potatoes
2 cookie sheets lined with tin foil
2 teaspoons of chili powder2 teaspoons of cinnamonsalt and pepper to taste4 slices of bacon1 egg2 pats of unsalted butter melted1/2 cup brown sugar
Preheat your oven to 350 degrees. Grab one of your tin foil lined cookie sheets and cut your sweet potatoes in half. Do not peel them ! Leave your oven on tooBake until the meat of the sweet potato is soft. Let cool for about 15 -20 minutes. Next peel the skins off and mash the potatoes. Add your egg and butter and then the chili powder, salt and pepper and cinnamon and mix.After the potatoes are mixed set aside. Grab a plate and coat the bacon on both sides with the brown sugar and place on the cookie sheet and bake for about 15-18 minutes. When the bacon is done cut it in little pieces. Put your potatoes in a casserole dish of if you have a souffle dish that will work perfectly. Add your bacon on the top and bake in the oven for about 30 minutes. Serve this with chicken or by itself. Its a wonderful fall recipe that is quick and easy as well as healthy too. I hope you all have a wonderful fall day and live, laugh and love too.

Quick Tip:
If you peel your sweet potatoes before baking them the outside will get rock hard and the inside will be soft. I learned this lesson when I made this recipe last night, I had to put it all in my food processor for about 5 minutes on high just so there wouldn't be any hard bits through it. If you let the sweet potatoes cool and then peel them with your hands you will be much better off than I was lol.

Friday, October 1, 2010

MishMawsh Chili

Hi everyone, I am back. Sorry its been so long since I put up a new blog. Everyone has been sick and I haven't been cooking much because of that. So on to today's blog, chili. This is my very own recipe and I used to make this every morning when I worked in a deli. So let me share this recipe with you all and as always adjust it as you see fit.
The secret to making good chili is the layering of the flavors. For example if you don't season the beans or the meat it doesn't matter how you season anything else or how much it will still be bland and it will still taste as though it needs something. So here we go to making my mishmawsh chili!


1 large onion
1 pound of ground beef
1 half pound of dried beans or 2 cans of beans drained. I used black beans but use whatever you want
2 cans of seasoned diced tomatoes
3 jarred jalapenos, you can use fresh if you prefer, I was making this for my whole family including the kids and they dont like the heat from the fresh ones.
4 teaspoons of taco seasoning
2 teaspoons of garlic and onion powders
salt and pepper to taste
2 tablespoons of chili powder
1 tablespoon of extra virgin olive oil
and a Crock pot


Grab your crock pot and make sure its not plugged in yet and throw in your beans and 1 can of tomatoes, next add 2 teaspoons of taco seasoning, salt and pepper, 1 teaspoon of onion and garlic powder and mix all together.
Next grab a large skillet and throw in the extra virgin olive oil, heat it just to warm and throw in your onion diced, I like a fine dice and your ground beef. I used 95 percent lean but you can use what you like. You could even use ground chicken or turkey. Next add your
jalapenos diced. When the ground beef is almost cooked through add your tomatoes and the rest of your seasonings and let the flavors melt together. Now its time to add the meat mixture to the beans in your crock pot. Stir together and add two cups of water seasoned with salt and pepper and taco seasoning and chili powder. Yes I even season the water. Cook on high for about 3 hours or cook on low for about 6-8 hours. Serve it up with a sprinkling of cheese or green onions. I made a cheddar corn bread to go with this but you can serve it up with whatever you like. I hope you enjoy and I hope you all take the time to live, laugh and love.

Quick Tip:

Did you know if you cook with lean cuts of ground beef you dont have to drain the fat, because there is no fat to drain. So that way you dont lose any of the flavor either. Have a wonderful day everyone!