House of Hosey

Light and Healthy Spaghetti and Meatballs

houseofhosey — Tue, 01 Nov 2011 21:10:17 +0000

This recipe hails from Gina at Skinny Taste. Its a weight watcher recipe of hers that is awesome. Her simple red sauce is a staple for our house dieting or not because its that good. I am actually trying to diet with weight watchers starting today so bear with me with the upcoming deliciously healthy recipes. I will still post some nummy full fat recipe favorites as I give myself one cheat day a week. I made a couple of changes just because I’m not going to chop fresh herbs (a sin I know) and I threw mine in the crockpot.

Here are the ingredients:

(1.3 lb) ground turkey breast 99% lean
1/4 cup whole wheat seasoned breadcrumbs
1/4 cup parmesan cheese, grated

1 tsp parsley
1 egg
1 large clove garlic, crushed
1 tsp kosher salt + fresh pepper
Quick marinara sauce:
2 tsp olive oil
4 cloves garlic, smashed
2 28 oz cans crushed tomatoes
1/2 small onion, keep whole
1 bay leaf
1 tsp oregano
1 tsp basil
salt and fresh pepper to taste

Instructions:

1. In the crockpot, heat olive oil on low. Add garlic and saute until garlic starts to give off its aroma. Add crushed tomatoes, onion, salt, pepper, oregano, basil.

2. In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Using your (clean) hands, mix all the ingredients well until everything is combined. Form small meatballs, about the size of a ping ping ball (1/8th cup each) and place on cookie sheet.

3. Bake at 350 for 20 minutes or until no longer pink. Add the meatballs to the sauce and cook on low until ready to service. Discard the onion and serve over pasta or on whole wheat Italian bread for a meatball sandwich.

Fajitas

houseofhosey — Mon, 31 Oct 2011 23:51:10 +0000

I love making fajitas but I hate having to slave over the stove top to cook the chicken and peppers all day. This is a super easy recipe you can throw in before you leave for work. The peppers aren’t going to be crisp like when you do it over the stove top but all the flavor is there and for a simple weeknight meal it works for us!

Ingredients:

1 package boneless skinless chicken tenders

1 package frozen peppers and onions blend

2 teaspoons chili powder

1 teaspoon cumin

1/2 cup chicken broth

1/2 lime juice

tortilla shells

Optional:

Sour cream

Shredded cheese

Shredded lettuce

Salsa

Instructions:

1. Combine chicken, peppers, chili powder, cumin, chicken broth and squeeze 1/2 lime for juice. Cook on low 6-8 hours or high 3-4 hours.

2. Heat up tortilla shell, top with fajita mixture and your favorite toppings!

It’s that easy! It’s what’s for dinner!

PWs Chicken Spaghetti

houseofhosey — Wed, 26 Oct 2011 21:39:13 +0000

This recipe is from the Pioneer Woman herself. It’s one of my favorites and for a long time I would look at this recipe and think yuck that sounds disgusting! However, while tracking down several recipes to freeze before Eagan came along I was having trouble finding a lot and beggers can’t be choosers so I thought we would try it. I am so glad we did because we have this every couple of weeks now because I crave it! I have changed a few things to make it easier-as always

Here are the ingredients:

2 cups cooked chicken
1 box of spaghetti broken into 2-inch pieces
2 cans cream of mushroom soup
3 cups sharp cheddar cheese
1 diced green pepper
1/4 cup frozen onion
1 jar (4 oz) diced pimentos, drained
3 cups chicken broth
1 teaspoon Lawry’s Seasoned Salt
1/8 teaspoon (to 1/4 teaspoon) cayenne pepper
salt and pepper to taste

Instructions:

1. Preheat oven to 350.

2. Bring 3 cups of chicken broth and the rest water (to accommodate box of pasta) to a boil. Add spaghetti and cook according to packaged directions.

3. Combine all ingredients except for 1 cup shredded cheddar.

4. Place in a 9 x 13 pan and top with 1 cup of cheddar.

5. Bake for 45 minutes. If cheese starts to overcook, cover with foil.

It’s what’s for dinner!

Tomato Tortellini Soup

houseofhosey — Mon, 24 Oct 2011 08:15:03 +0000

I wasn’t so sure about this recipe when I first read it and even while I was making it I still questioned it! Don’t. It’s good.

Here are the ingredients:

1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

I didn’t use the sun-dried tomatoes. I couldn’t find them and I didn’t miss them.

Instructions:

1. Cook tortellini according to package directions. Drain.

2. Combine soup, broth, milk, cream, tomatoes and seasonings. Heat stirring frequently.

3. Add tortellini and cheese. Serve. Add additional Parmesan if you want.

It’s what’s for dinner!

Szechuan Chicken

houseofhosey — Mon, 24 Oct 2011 01:03:20 +0000

I won’t agree that this recipe is 10 minutes like it says but I will say that it is totally worth every minute. We love Chinese food around here and although I don’t usually get szechuan chicken I always get something like spicy chicken. You could always add your own peppers or other vegetables to your liking but trust me…its good as is.

Here are the ingredients:

4 boneless chicken breast diced

3 tablespoons cornstarch

1 tablespoon vegetable oil

4 cloves minced garlic

5 tablespoons soy sauce

1-1/2 tablespoons white wine vinegar

1/4 cup water

1 teaspoon white sugar

3 green onions sliced

1/8 teaspoon cayenne pepper or more to taste

rice

1. Cook rice according to package directions.

2. Heat oil in large skillet.

3. Coat chicken in cornstarch. Toss chicken and garlic in oil stirring constantly until brown.

4. Add soy sauce, vinegar, sugar and water and cover. Cook until chicken is no longer pink.

5. Stir in the green onion and cayenne pepper. Cook uncovered for 2 minutes and serve over rice.

We add extra heat to everything and this dish was no different. It’s what’s for dinner!

THOSE Meatballs

houseofhosey — Fri, 21 Oct 2011 22:40:06 +0000

I never know what to call them but I’m sure you have had them before right? The ones at the parties? Sometimes instead of meatballs they are lil smokies? Yeah, THOSE meatballs!

Here are the ingredients:

1 jar of chili sauce

1 jar of grape jelly

bag of frozen meatballs or 2 packages of lil smokies

Instructions:

Toss everything in the crockpot and cook for at least 2 hours on low.

We serve our meatballs over rice to make it a meal! Andrew told me these were dynamite haha! It’s what’s for dinner!

My Mama’s Veggie Soup

houseofhosey — Thu, 20 Oct 2011 21:24:19 +0000

There aren’t a lot of things my mom can cook well but the few things she can? She rocks. Vegetable soup is one of her specialties. We use our left over pot roast for the base of the soup. Talk about stretching your meal!

Here are the ingredients:

Left over pot roast with potatoes, carrots and about a cup of the left over broth chopped up

1 can of mixed vegetables drained

1 can corn drained

1 can green beans drained

46 oz can of tomato juice

salt and pepper to taste

Instructions:

1. Place all ingredients in a big pot and bring to boil.

2. Reduce heat to low and let simmer.

I was home all day to tend to it and let it cook for about 6 hours. I don’t really see any reason why you couldn’t throw this in the crockpot and cook it on low if you are going to be gone or busy for the day.

Serve with crackers and cheese. It’s what’s for dinner!

Calzones

houseofhosey — Wed, 19 Oct 2011 08:37:22 +0000

I cannot tell you how good these are. You can fill them with your favorite ingredients but here are ours!

Here are the ingredients:

Refrigerated pizza dough

Hot sausage

Pepperoni

Green pepper

Mushrooms

Pizza sauce

Mozzarella

Instructions:

1. Preheat oven to 450.

2. Ground hot sausage on stove until no longer pink. Add green peppers and mushrooms and cook until tender.

3. Pop open your tube of pizza dough, split in half.

4. Spread on your pizza sauce and top with pepperonis, only on half of the dough.

5. Add your sausage, green peppers and mushrooms, only on half of the dough as well.

6. Top with cheese.

7. Fold your pizza dough in half with the plain side of the dough folded over the ingredients. Pinch edges together turning upwards so the sauce will not leak out.

8. Bake for approximately 15 minutes or until crust appears golden. Serve with extra pizza sauce if you wish.

One of our favorites! It’s what’s for dinner!

Traditional Pot Roast

houseofhosey — Tue, 18 Oct 2011 21:19:15 +0000

This meal is always a winner in our house! Its meat and potatoes at its finest AND easiest!

Here are the ingredients:

Roast

Cream of celery

Onion soup mix packet

8-10 Potatoes (washed, peeled and cut into quarters)

Bag of baby carrots

Instructions:

1. Place roast, onion soup mix and cream of celery into crockpot.

2. Fill crockpot the rest of the way with water.

3. Cook on low 8-10 hours. Seriously, cook on low all day long. I promise you won’t regret it.

We serve ours with ketchup, yum! It’s what’s for dinner!

P.S. Place those leftovers in a gallon sized zip lock bag with the extra broth and save it for another day OR My Mama’s Veggie Soup coming up later this week!

Potato Soup

houseofhosey — Fri, 14 Oct 2011 00:38:34 +0000

This is another recipe I got from pinterest. Now most of the time when you read a recipe sometimes it will say I had this stuff in my pantry and just threw it together. HA. I usually don’t, however, this time I did! I had 3 different open bags of hashbrowns in my freezer because apparently I am a hoarder of hashbrowns and only had 32 ounces of chicken stock instead of 42 ounces. I totally just used what I had, what can I say I am on a budget people!

Here are the ingredients:

1 30oz. bag of frozen shredded hash browns

32-42 oz. of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1 pkg. cream cheese (don’t use fat free-it won’t melt)

Salt and pepper to taste

Optional: Sharp cheddar cheese, sour cream, bacon-whatever you want to top of your potato soup.

**To make things even easier around here I always have a stash of frozen chopped onion in the freezer! It saves me tons of time and tears!**

Instructions:

1. Combine all of the ingredients except for the cream cheese. Cook on low 6-8 hours.

2. About an hour before serving add the cream cheese. Cream cheese should be melted before serving.

3. Top with you favorite soup toppings and enjoy all the hard work you did slaving in the kitchen all day!

I didn’t even get a photo of it before we ate it! We dove in! Its whats for dinner!

P.S. I make a more elaborate loaded potato soup and this rivals that! AMAZING!