This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ScrubCloth #CollectiveBias
My hubby has one favorite meal that he loves to make and that’s Baked Ziti. So when I asked him if he would show me how so that I could make it for him for Father’s Day, he reluctantly kindly agreed. However, I must admit that his version turned out to be much better than mine and it definitely was a lot less messy!
After work I stopped at Walmart to pick up the following ingredients but had to make a second trip because I had forgotten the shredded cheese. This should have been the first indication that I wasn’t ready to take over his recipe.
1 Box Penne Pasta or Ziti Noodles – cooked according to package directions
2 Jars of Marinara Sauce
3 lbs Ground Turkey (chicken or beef) – browned
Shredded Cheese (3 cheese mixture)
However, while there I also picked up a 2-pack of Scotch-Brite® Scrubbing Dish Cloths which definitely came in handy as you can see why!
These Scotch-Brite Scrubbing Dish Cloths are textured fiber dish cloths featuring two sides with scrubbing dots on one side so you don’t need to use a scrub brush.
Once home, I tried to keep hubby out of the kitchen while I prepared the Ziti but he couldn’t help from popping in and out checking to ensure that I was following his directions.
Preheat oven to 350 degrees
Boil water and cook pasta according to box directions, drain but do not rinse noodles
Brown ground turkey in skillet with a little olive oil for approximately 25 minutes
Drain Ground Turkey then put a layer of noodles at the bottom of the pan, top with Marinara Sauce, ground turkey and cheese, stir to mix all ingredients. Repeat with a second layer and top with a more cheese.
Hubby said it’s the cheese that makes the Ziti thick and tasty but there is no need to measure it, just add what you want!
The pasta and ground turkey was already cooked so I put the pan in the pre-heated oven just long enough to warm and melt the cheese which was about 30 minutes.
Obviously, if using a glass pan you should coat with cooking spray otherwise, you will have a baked on mess which is exactly what I had.
I poured 1/2 cup of pure baking soda into the pan and then added 1/2 cup of white vinegar. The foaming action began to dissolve some of the baked on mess and the scrubbing cloth took care of the rest.
I let the pan soak with the baking soda and vinegar so by the time I had finished eating simply using the non-scratch side of the scrubbing dish cloth had this pan sparkling again.
I was ecstatic because the last thing I wanted to do was spend the next hour scrubbing the pan while hubby sat on the sofa watching the game!
Needless to say, I will leave the Baked Ziti recipe to hubby so the next time he will have the pleasure of using a Scotch-Brite® Scrubbing Dish Cloth to clean up the baked on mess.
These new Scotch-Brite dish cloths are available at Walmart in 2 packs in tan, coral, and navy for $4.98 and there is a $1 off instant redeemable coupon available on the product.
The Scotch-Brite® Scrubbing Dish Cloth combines the best of a high quality dish cloth with the power of Scotch-Brite® scrubbing dots so it definitely made for a quicker and easier clean so I was able to join hubby on the sofa before the game ended!
Nest weekend I will try another recipe and if you too are looking to try something new, check out these great recipes and cleaning tutorials here .
DISCLOSURE: This shop is part of a social shopper marketing insight campaign with Pollinate Media Group® and Pure Via®, but all my opinions are my own. #pmedia #PureViaSweet http://my-disclosur.es/OBsstV
You know that we love to have a little something sweet after dinner and with apples being so plentiful I decided to make a few turnovers using only 4 ingredients, apples, refrigerated biscuits, Pure Via Sweet, and cinnamon.
I had plans on going to the orchard but the weekend was busy and Malik brought home a friend from college so I just grabbed a few apples along with a box of Pure Via Sweet from Walmart.
With a coupon I was able to save $.55 on one box of Pure Via Non-GMO, All Natural, Zero Calorie 40 ct. packets, but it’s only while supplies last so click here to see if it’s still available.
Also, on most packages there’s a sticker with an offer for a free song and cookbook/songbook download from Jewel, but you can also take advantage of that offer by clicking this link: http://purevia.com/Jewel-Tunes/
Just like my grandmother, I also like apple turnovers and these are really quick and easy to make. Using Pure Via which is made from the pure extract of the stevia leaf, a natural alternative to sugar made these taste great.
1 medium Granny Smith apple
Refrigerated biscuits, use as many or as few as you need
A few packets of Pure Via Sweet
1 tablespoon melted butter or margarine
Heat oven to 400 degrees
Wash, core and slice apple
Remove and separate biscuits from the can, roll or flatten by hand
Place 1 slice of apple on biscuit and sprinkle with a little Pure Via Sweet and cinnamon
Fold biscuit in half, crimp edges with a fork
Brush tops with melted butter
Sprinkle tops with a little more Pure Via Sweet and Cinnamon
Tonight is Halloween and if you will be out “tricking and treating” be extra careful, but in case you aren’t, stay home and enjoy a big bowl of soup while watching a Halloween marathon on TV.
Last week the Superfood was squash, and this week it’s been paired with one of the the world’s best SUPERFOODS – Sweet Potatoes
First of all, did you know that a sweet potato is not a potato but a vegetable often called a yam? Packed with both nutrients and a sweet flavor, sweet potatoes are one of the most versatile and healthful vegetables available. They are full of disease-preventing, cancer-fighting, and immune-boosting benefits.
These tubers are also good sources of the anti-inflammatory nutrients, vitamins A and C, making them an excellent food choice for people suffering from arthritis or asthma. People with diabetes may also benefit from eating this root vegetable because it ranks low on the glycemic index and has less of an effect on blood glucose levels.
Butternut Squash and Sweet Potato Soup
The ingredients for this healthy slow cooked soup were:
2 Medium Sweet Potatoes or Yams – diced
1 Medium Butternut Squash – diced
1 package frozen mixed peppers and onions
1 can coconut milk
1 carton flavored broth, I chose Thai Ginger
Put all the ingredients into the Crock Pot
It slow cooked on high for about 4 hours but since I didn’t have an Immersion Hand Blender I used a potato masher to give it a smoother consistency. However, it still didn’t blend well enough for me so I poured some of it into the NutriBullet blender. Be careful because it’s hot!
This definitely worked better and hubby thought this was the best slow cooked soup that I had ever made – yay me!
Pair it with a little Pumpkin Spice muffins and you’ll have a powerful Superfood meal.
How do you cook your sweet potatoes? I can’t wait for Turkey Day because warm Sweet Potato Pie is definitely on our dessert menu.
Stay Blessed – No Stress in 2014!
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I’ve read other bloggers tout the greatness of the Spaghetti Squash and I knew it was a great Superfood, however, it was only recently that I discovered it’s actual goodness, and I loved it!
Spaghetti squash is low in calories, with only about 42 calories per serving (about a cup), this vegetable is a great swap for higher calorie ingredients.
Spaghetti squash is gluten free and because of its texture, it makes a great swap for actual spaghetti.
Spaghetti squash is a good source of fiber.
Spaghetti squash has a variety of other vitamins and minerals like potassium, vitamin C, beta carotene, and a number of others to support your overall health.
This winter squash also promotes blood sugar control, and has a cholesterol lowering effect that protects us from various forms of cancer.
I picked up a yellow Spaghetti Squash at Food Lion along with a can of Roasted Garlic and Onion Pasta Sauce. Since I had never prepared Spaghetti Squash I had to read several online recipes.
After cutting the squash in half, I removed the seeds but kept them on the baking sheet. Sprinkled each side with a little Extra Virgin Olive Oil and basil then placed each half upside down on the baking sheet. Put into the preheated oven at 350 degrees for 45 minutes.
Note: it is very hard to cut, so poke a few holes in it first then microwave for 15 minutes to soften it up.
The roasted seeds are also awesome!
While the Spaghetti Squash baked in the oven, I heated up the pasta sauce adding a little more sprinkles of basil and garlic salt. After I removed the squash from the oven, allowing it to cool for 20 minutes then used a fork to scrape out the strands and placed into a bowl.
Poured the warmed sauce over top and stirred lightly for a delicious and healthy meal.
When I posted a pic on Instagram and Facebook, a few people gave me some other suggestions which I will try the next time. What about you, do you have any ideas for add-ins or maybe other ways in which to cook this Superfood Spaghetti Squash?
Having a sofa shawl or blanket is a must-have to grab on a crisp Autumn evening while watching tv or reading. Toss it into the dryer with a sheet of fabric softener for an added indulgence for the senses.
Woodstock Chimes – Woodstock Wind Chimes of Mars Silver/White Wash Wind Chime – DCW17 WS492
Woodstock Wind Chimes
I used to think that wind chimes were just for the summer but now I keep them out all year long. I love the serene sounds that they make and unless there’s a howling winter storm it does have a calming effect.
I have several types, bamboo, glass and metal, which I change from season to season.
Last but certainly not least is a Crock Pot. I have several, but when we do break away from the house and travel I like taking a tasty treat. This year before leaving to visit relatives for the holiday, I’ll make a Slow Cooked Apple Pie, then leave the Crock Pot as a gift to them.
Like walnuts and flaxseeds, salmon contains a healthy dose ofomega-3 fatty acids, which can help reduce the risk of cardiovascular disease. One study found that women who ate omega-3-rich fish twice per week significantly lowered their chances of heart failure later in life. Other research has shown that eating just 3 oz of salmon twice per week can increase levels of HDL (the good cholesterol).
Salmon has also been credited with aiding in sun protection and improved cognitive function especially in middle-aged adults, and who couldn’t use a boost of brain power (hands up!)
This week’s Superfood Friday Feature is
Salmon in a Pouch
I like to purchase my salmon on the same day that I am going to cook it and it must be pink without a fishy smell. For this recipe, I chose to bake it in the oven in parchment paper. To garnish the salmon, I used frozen mixed sweet peppers, zucchini, lemon rings and Old Bay Seasoning salt.
Rinse Salmon filet under cool running water before placing it on a sheet of folded parchment paper.
Wash then slice zucchini to cover the salmon along with fresh or frozen sweet peppers, four pats of butter, lemon rings and seasoning salt.
Fold parchment paper over, crimping the sides then spray with cooking oil.
There’s something about eating cornbread with fish, so I make some skillet bread and placed in the oven along with the salmon. Both were baked in a pre-heated oven at 350 degrees.
Salmon cooked for 30-40 mins, until pink and flaky, then served with brown rice and cornbread.
Fall doesn’t officially begin until 10:29 tonight, but over the weekend I got a jump start with some Autumn Activities. I finished clearing the pool deck, cleaned and removed the seat cushions, put away the patio umbrellas then pulled out my large Pumpkin floral arrangement. However, my most favorite Autumn activity begins in the kitchen, with baking and Crock Pot meal making.
Two weeks ago while shopping at Super G I noticed a large selection of Pumpkin Spice products so I decided to pick up a box of Cake and Muffin Mix and a pack of Pumpkin Spice Pudding. Personally we are more of a Sweet Potato Pie eating family but I keep hearing about Pumpkin Spice this and Pumpkin Spice that, so I decided to give it a try.
I made these cupcakes using only two ingredients, Pillsbury Perfectly Pumpkin Cake Mix and a can of Libby’s Pure Pumpkin. What’s the verdict? I am now a Pumpkin Spice lover. First of all I would never have imagined that you could make a cake or cupcakes using only two ingredients and have it be flavorful, I was also afraid that it would taste like pumpkin pulp.
The mix was a bit thicker, more of a muffin consistency which is why the tops are peaked so the next time I will only fill half the tin. Not only were these cupcakes moist and tasty, the added topping of Buttercream frosting and sugar sprinkles had me pouring a tall glass of cold milk – yum yum good!
My next Autumn baked dessert will be Cranberry Bread! “can ya smell what I’m cookin?” Oh, and I found these Pumpkin Spice Sweets Terra Vegetable Chips, they are nestled in my floral arrangement – and I am looking forward to trying them as well. So now that I’m hooked on Pumpkin Spice do you have any recommendations?
the summer may be fading fast, but don’t put away the grill just yet, why not fire it up and make some chicken kabobs for dinner tonight? Kabobs are a quick and easy way to cook both your meat and veggies together on a stick whether it’s with chicken, beef or seafood.If using wooden skewers, allow them to soak in water for about 15 mins, this will prevent them from scorching or burning too badly.
I like using cherry tomatoes, mushrooms, onions and sweet peppers.
Cube boneless, skinless chicken, then sprinkle on a little pepper and any seasoning of your choice.
Thread chicken cubes and veggies onto the skewer.
Before placing the kabobs onto a high, preheated grill, spray them with a little cooking spray or brush with olive oil. Grill for approximately 10 minutes or until done, you can also brush on a little barbecue or hot sauce if you prefer.
You know me, I have to have a little something sweet, so for dessert I made Krusteaz Lemon Bars but with a twist, crushed Lemonhead Candy sprinkled on top.
Following the directions on the box, I baked the Lemon Bars then allowed them to cool before adding some crushed candy.
What is your favorite dessert? Mine is cake and ice cream…why…because tomorrow is MY BIRTHDAY!!!
I remember when I was growing up my grandmother always had to have “a little something sweet” after eating dinner. She believed everything in moderation and never over ate, but she loved her sweets. She would also proudly remind me that the most she ever weighed was 120 lbs, and that was when she was pregnant with her twins, my mother and uncle.
I haven’t seen 120 lbs since the birth of our first son, but I also believe everything in moderation. Sunday dinners are my favorite meals to cook and sometimes I too like to have “a little something sweet” after eating.
Recently while looking through the clearance racks at Walmart I found these Welcome Home Brands Mini Baking Pans. They are made from oven safe paper and are a perfect size for “a little something sweet” dessert.
I cooked chicken and collard greens for dinner and then decided to make some Jiffy Banana muffinsusing the mini Baking Pans instead of a muffin tin. Following the box directions I filled each mini pan with 1/2 batter without pre-greasing which wasn’t necessary. After putting them on a baking sheet, they were placed in a pre-heated oven at 400 degrees for approximately 15 minutes.
The mini banana loaf removed easily from the pan, there was no scorching and the bread was delicious, which was made a little more so when topped with banana slices and cherry sauce – just “a little something sweet!”
How about you, do you like to have “a little something sweet” after dinner?
Don’t forget to come back at 6:00 p.m. for the #WWDParty!
are you gearing up for this long Labor Day Weekend? What are your plans, will you be heading to the parks, a pool party, or just chillaxin at home? I will be doing a little grilling using the Yoshi Grill Mats, cleaning out a few closets and watching movies.
This holiday is going to be bittersweet because it’s the first one without Malik and also because it’s the last official one of the summer. I keep telling myself, “this too shall pass!”
A few weeks ago, I decided to make a Poke Cake after seeing a recipe for one online.
Hubby was a little skeptical because he had never heard of pouring jello over a cake, thinking it would be too soggy so in his mind he didn’t like it even before tasting it.
Using Duncan Hines cake mix and following the box directions I allowed the cake to cool before poking in the holes.
While the cake cooled, I made the gelatin, using Jolly Rancher Blue Raspberry for a holiday “red white and blue” theme.
Using a wooden skewer I poked random holes into the cake, stopping half way through then poured the liquid gelatin across the top.
The pan was then placed in the refrigerator for approximately three hours to set. After removing the cake from the pan it was frosted and topped with canned strawberries.
I loved it, hubby, again not so much but of course my mini men ate several slices.
Have you ever made a Poke Cake? If so, what jello and toppings did you use? Don’t forget to come back at 6:00 for the #WWDParty.