Chocolate Chip Cookie Sandwiches

1 tub Chocolate chip cookie dough
Favorite Vanilla Ice Cream. (Blue Bell Homemade Vanilla)

Put container(s) with lid(s) that you will be using for storing the sandwiches in the freezer to get cold.  This makes it less likely for ice cream to melt after you put the sandwiches in.

Bake cookies according to package directions. 

Let cookies cool down then transfer to a wire rack to cool completely.

To make ice cream sandwiches: 
After cookies have cooled and hardened, scoop with a large ice cream scoop, your favorite vanilla ice cream onto the inside of a cookie and pair with a cookie of the same size.  Place in the container(s) that you have cooling in the freezer.

Put cookies into the freezer to harden.

Serve after 2 hours or well hardened.

Forgotten Jambalaya

1 can (14-1/2 oz) Stewed tomatoes, undrained & cut up
1 can (14-1/2 oz) Beef or Chicken Broth
1 can (6 oz) Tomato Paste
2 medium Green Peppers, chopped
1 medium Onion, chopped
3 Celery ribs, chopped
5 Garlic cloves, minced
3 teaspoons dried Parsley flakes
2 teaspoons dried Basil
1-1/2 teaspoons dried Oregano
1-1/4 teaspoons Salt
1/2 teaspoon Cayenne Pepper
2 Tablespoons Frank's Red Hot Sauce
1 lb boneless skinless Chicken breasts, cut into 1-inch cubes
1 lb Kielbasa, halved cut into 1/4-inch slices
1/2 lb uncooked medium Shrimp, peeled & deveined
1 3/4 cup Chicken Broth or water
1 Tablespoon Butter
3/4 teaspoon Salt
1 cup Jasmin rice

In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.

Cover and cook on high for 1 hour and low for 3 hours or until chicken is tender.

Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink.

Meanwhile bring broth, butter, and salt to a boil until butter is melted.  Stir in rice.  Cover, reduce heat, and simmer for 17 minutes.  Remove from heat, uncover, and fluff with a fork.

Serve Jambalaya over rice.

Note: I like to buy a 32 oz box of Chicken Broth and use half for the jambalaya and half for cooking the rice.

Spicy Shepard's Pie

4 1/2 cups Mashed Potatoes (instant mashed potatoes serves 8)
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 lb. ground Beef
1 medium Onion, chopped
1 can Rotel
1 can Corn, drained
2 Tablespoons Taco Seasoning Mix
1 1/2 teaspoon Chili Powder
1/4 teaspoon Salt
1/2 teaspoon Garlic Powder
1/4 teaspoon Pepper
2 cups shredded Cheddar Cheese

Make mashed potatoes according to package directions for water, salt, butter, and milk.  However, when it is time to add the potato flakes I add as much flakes as I feel is necessary to get a thick consistency.  After you add the potato flakes and before you stir add 1/2 teaspoon pepper and 1/2 teaspoon garlic powder then stir to combine.  If there are still liquidy, soft, squishy parts to the potato mixture add more potato flakes just to that part and stir.   Be careful it can be easy to add too many potato flakes.

Cook beef and onion, drain. Add rotel, corn, Taco seasoning, chili powder, salt, garlic powder, and pepper to meat. Stir and bring to a boil for 1-2 minutes.

Transfer to a 13x9 baking dish. Top with cheese. Top cheese with potatoes. Sprinkle a little cheese on top of potatoes for decoration.

Bake at 350 for 12-15 minutes.

Pineapple Upside Down Cake

For a 12 inch skillet
1/2 cup Butter
3/4 cup Brown Sugar
1 1/2 cans (20 oz. each) sliced Pineapple, drained
Maraschino Cherries, halved
2 1/4 cups Flour
1 1/2 cup Sugar
3 teaspoons Baking Powder
3/4 teaspoon Salt
1/2 cup Butter Flavored Shortening
1 1/2 teaspoons Vanilla
1 cup Milk
2 Eggs

For a 10 inch skillet
1/3 cup Butter
1/2 cup Brown Sugar
1 (20 oz.) can sliced Pineapple, drained
Maraschino Cherries, halved
1 1/2 cups Flour
1 cup Sugar
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/3 cup Butter Flavored Shortening
1 teaspoon Vanilla
2/3 cup Milk
1 Egg

Melt butter in skillet. Sprinkle brown sugar evenly over butter. Arrange pineapple slices in sugar. Decorate with Cherries.

In a mixing bowl, combine flour, sugar, baking powder, and salt. Add shortening, vanilla and milk; beat for 2 minutes at medium speed. Add egg(s) and beat 2 more minutes.

Pour batter over fruit.

Bake at 350 for ~45 minutes for a 12 inch skillet. ~35 minutes for a 10 inch skillet

Remove cake when toothpick inserted comes out clean.

Using a pizza pan with a lip and an oven mitt on both hands place pizza pan on top of skillet you baked cake in, lip side down. Flip skillet upside down quickly so that cake is now on pizza pan. You want the lip of pan right side up to catch any juices that try to escape. Remove skillet and let cake cool on wire rack in pizza pan.

Cover cake after it has cooled so that it does not dry out.

Beef Spaghetti Pie Ole!

8 oz. Spaghetti
1/3 cup Cheddar Cheese
1 Egg
1/2 teaspoon Salt
1/4 teaspoon Garlic Powder
1 lb. ground Beef
1 teaspoon Garlic Powder
1/2 teaspoon Salt
1/2 teaspoon Ground Cumin
1 can Rotel, undrained
3/4 cup Sour Cream
1 cup Cheddar Cheese

Heat oven to 350.

Cook pasta according to package directions. Drain well and do NOT rinse.

While pasta is cooking in a large bowl, combine cheese, egg, salt and garlic powder.

Add pasta to cheese mixture, toss to coat.

Arrange pasta in a pie pan, pressing down and up sides to form shell; set aside.

Cook beef, drain. Add garlic powder, salt and cumin, mix well. Stir in rotel. Bring to a boil. Cook until liquid is almost all evaporated, stirring occasionally. Stir in sour cream.

Spoon meat mixture into shell leaving about 1/2 inch all the way around for pasta to be like the crust.

Place cheese on top of meat.

Bake for 15 minutes.

Cut into wedges.

Spaghetti Ala Dale

1 lb. Spaghetti
1 lb. ground Beef
4 cloves Garlic, minced
1 Red Bell Pepper, thickly sliced
1 Green Bell Pepper, thickly sliced
1 bunch Green Onions, cut into 1 inch pieces
1 large thickly chopped Tomato
2 cups Mozzarella Cheese
All Purpose Seasoning
Salt
Pepper
Lime, if desired

Cook Pasta according to package directions.

While pasta is cooking, brown beef and garlic, drain.

Add peppers, onions and tomato. Cook a few minutes, you still want the peppers to be crisp.

Drain spaghetti and run under cold water.

On individual bowls add some spaghetti. On top of that put a generous amount of the meat mixture. Top with mozzarella cheese. Sprinkle with desired amounts of all purpose seasoning, salt, pepper, and lime juice if desired

Note: This dish works well with shredded rotisserie chicken.  When using chicken definitely use with lime!  I would saute garlic in oil, add veggies then when veggies are almost done cooking add shredded chicken to warm up.  Continue with making individual bowls.

Chocolate Chip Oatmeal Cookies

1 cup Butter Flavored Shortening Or you can just use Butter
3/4 cup Sugar
3/4 cup Brown Sugar
2 Eggs
1 teaspoon Vanilla
1 3/4 cups Flour
1 teaspoon Baking Soda
1 teaspoon Salt
2 cups Oats
12 oz. Semi Sweet Chocolate Chips

Cream shortening, sugar and brown sugar until fluffy.   Add eggs and vanilla, mix well.

In another bowl, combine flour, baking soda, salt and oats.

Stir dry ingredients into shortening mixture. Mix well. Stir in chocolate chips.

Measure out leave Tablespoons of dough and place on airbake cookie sheets.

Bake at 350 for 10 minutes.

As soon as they get cool put in a plastic bag so they will stay soft.

Rigatoni w/ Sausage, Peppers, & Onions

1/4 cup olive oil
1 package Hot Italian sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon pepper
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
2 cups Sparkling Red Grape Juice
1 (14.5-ounce) can diced tomatoes
1/4 teaspoon red pepper flakes
1 lb rigatoni or penne pasta
freshly grated Parmesan cheese

Heat the oil in a large cast iron skillet over medium heat. Add the sausages and cook until brown.  I cook them for 4 minutes on both sides each then one the narrow sides that didn't get cooked for 2 minutes each.  I put a splatter screen over them while cooking and turn with tongs.  Remove from the pan to a plate with a paper towel on it.

Keeping the pan over medium heat, add the peppers, onions, salt, and pepper to the juices in the pan and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes. Add the tomato paste and stir. Add the Sparkling grape juice, tomatoes, and chili flakes. Stir to combine, scraping the bottom of the pan to release all the browned bits. Bring to a simmer.

Cut the sausages into 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes on low heat.

While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, about 11 minutes. Drain the pasta and put in a large bowl.  Pour the thickened sauce mixture over the pasta; toss to combine.

Spoon into individual bowl and sprinkle each serving with Parmesan.

week 6

THIS week                                Week 1
Weight: 147.4 lbs                      150.4 lbs
bust: 38 in                                    39.5 in
waist: 32 in                                  33.5 in
tummy: 36 in                                 40 in
hips: 42 in                                      43 in

Goals:
3x TKD
3x Hapkido
3x run 5 min
3x 25 sit ups

eat breakfast lunch and dinner
no snacking unless fruits or veggies raw
only water to drink
drink water 8x8 rule (8 oz 8x a day)
    every 2 hours starting at 6 am

Kids goals:
brush teeth 2x a day
flush!
make their bed

This week I did my weight and measurements Monday morning.  I fell asleep at 8 pm last night.  I was so tired.  I thought I would just rest my eyes and do them later in the evening, but nope!  So I am sure the weight is low, but then again I have had 16 oz of water and breakfast this morning so far so maybe not.

Because last week I did nothing!  I am just going to keep everything the same.  Hopefully I have not lost too much stamina after taking a week off.  I do though think that I will just do an easy run and not try for the one mile.  I do not want to push it.

Lime Chicken Alfredo

1 lb. Linguini
1 Jar Alfredo
1/2 cup Cilantro, chopped
1/2 cup Parmesan block, shredded
2 Limes
1/2 Rotisserie Chicken Shredded
1/4 teaspoon Salt
1/4 teaspoon Pepper


Cook Linguini according to package directions. Drain and run cold water over noodles to stop the cooking.

In a medium saucepan combine Alfredo, cilantro and Parmesan. Cook over low heat while chicken is cooking.  Stir occasionally.

Juice the limes over the shredded chicken in a bowl. Stir in salt
and pepper.  Toss till well combined.

In individual plates place noodles, sauce and then top with chicken.

Overview week 5

This has been the worst week by far.  I only exercised once and that was on Sat and that was just for a forms class becasue I wanted to take it easy.  I have been dizzy all week.  I do not know what is wrong with me.  This happened 4 months ago but I was exercising and thought I just over did it.  However, this time the dizziness wakes me up from my sleep.  I feel foggy while standing but mostly when I am laying down the room starts spinning.  I can feel it even with my eyes closed.  Brian said that on Sunday I had a fever.  I hate going to the Dr. and have yet again not gone.  I am sure this has something to do with my periods.  The last time I got this I started soon after.  I have low blood platelets and low blood pressure.  I wonder if those have anything to do with it?

Oh well, but because of that I was in no way going to exercise and make the vertigo worse.  Then I snacked a few times, and I was really bad about getting enough water.  SO, I guess this week I am just going to try to do all the things that I should have done last week but vertigo got in the way.  I am telling you I in no way like how it feels to be dizzy.   It is HORRIBLE!

The kids are doing better.  Thanks to Halloween we now have really good incentives for them to get into their healthy habits!

Roasted Veggies

2 Red Potatoes, cut into wedges
4 Carrots, cut in 2 inch pieces, then halved.
1 large Onions, cut into wedges
2 medium cloves Garlic, minced
1 1/2 Tablespoons Olive Oil
1 teaspoons Salt
1 teaspoons Pepper


Adjust oven rack to middle position and heat oven to 450º.

Toss potatoes, carrots, onions, garlic, and olive oil in medium bowl to coat; season with salt and pepper and toss again to blend.

Place veggies in a shallow roasting pan spread evenly out and cook about 20 minutes.

Remove pan from oven and turn veggies over using spatula.

Return pan to oven and roast for another 20 minutes.

Slow Cooked Pot Roast

3 lb. Round Steak
2 packages Onion Soup Mix
2 cans Cream of Mushroom soup
1 1/2 cups Water
1/4 cup Flour
crescent rolls 
roasted veggies

Either buy round steak already sliced into 1 1/2 inch steaks or freeze steak for 30 minutes and then slice it yourself.  You should get about 6 slices.

Mix in a bowl onion soup mix, cream of mushroom soup and water.

Heat a cast iron pan to medium high heat.  Once pan is hot add 3 steaks to the pan at a time.  Cook on both sides for 2 minutes.  Place steaks around the bottom of a crock pot.

Pour 1/2 the soup mixture over steaks.

Cook the remaining steaks and arrange on top of other steaks in crock pot.  Pour remaining soup mix over steaks.

Cover and cook on high for 1 hour and on low for 6 hours.

Take steaks out and shred.

To thicken gravy mix flour and 1/2 cup liquid from crock pot.

Transfer liquid from crock pot to a sauce pan.

Set stove temperature to medium high.  Slowly add flour mixture to liquid stirring constantly until thicken.

Serve over shredded meat on individual plates.

Serve pot roast with crescent rolls and roasted veggies.

Note: I priced this on DaleLiciousFood with the rolls and veggies.  With everything it was $23.41 or $2.93/serving.  By itself it was $19.01 or $2.38/serving.