Loved Me Back To Life

Chicken And Bacon Pasta With Spinach And Tomatoes In A Garlic Cream Sauce

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Happy Monday everyone. It’s mighty hot today outside  here in Missouri. Wanted to set out and do some work but the heat was to much.

I decided last night I was in the mood for some Italian food and this recipe came to mind. Today I’m making chicken & bacon pasta with spinach and tomatoes in a garlic cream sauce. It is a delicious pasta dish and your going to love it. The creamy home made Alfredo sauce is what makes this dish so yummy.

Please bookmark this page and share this recipe with your friends on social media.

Ingredients
  • 2 tablespoons olive oil
  • 1 lb chicken (thin sliced chicken breasts or tenderloins)
  • 1 teaspoon paprika
  • 1 tablespoon of Italian seasoning (thyme, oregano, basil combined -fresh is better )
  • 5 tomatoes (medium, chopped in large cubes)
  • 1 cup spinach cooked (cook for a few mints  in a separate skillet till it wilts)
  • 5 garlic cloves minced
  • 1/4 teaspoon red pepper flakes , crushed
  • 6 bacon strips , COOKED, DRAINED OF FAT, AND CHOPPED
  • 1 1/3 cups half and half
  • 1 1/3 cups Parmesan cheese , shredded
  • 10 oz penne pasta 
  • 1/2 cup Parmesan cheese , shredded, for serving
Instructions
  1. In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot. Add chicken and cook on one side on high heat for a few minutes. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasonings. Flip the chicken over, and cook on the other side for a coupe minutes on high heat. Reduce heat to medium, flip the chicken over again and cook, covered, for several minutes until no longer pink in the center (thin slices of chicken work best or chicken strips). Remove chicken from the pan and set side.
  2. In  the same pan (but without the chicken), add chopped tomatoes, the wilted spinach, garlic, crushed red pepper and cook for  about 1 minute.
  3. Add the chicken back in to the pan (sliced into small strips) and  the bacon (already cooked and drained of fat, best if cooked nice and crunchy). Mixing  everything together.
  4. Add the half and half and bring to boil. Only after half and half starts boiling, add shredded Parmesan cheese – immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only a few mints. Then, immediately remove from heat. Season with more crushed red pepper and salt, if needed.

    5. In the mean time bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, and add the pasta to the skillet with the sauce, chicken and tomatoes. Season with more salt if necessary and simmer for a few more mints letting entire ingredients cook together. Be sure to watch and not let sauce get to thick. from simmering to long.

    Sprinkle remaining Parmesan cheese on top of the dish and serve.

     

     

 

 

Yummy Salisbury Meatballs and Mashed Potatoes

Yummy Salisbury meatballs and mashed potatoes

Good morning everyone, how are you? I am having a great day here in Missouri, I’m siting outside with my friend Sonny who brought me some garden veggie today, which I will use in a meal this coming  week or weekend.

He is such a sweet older black man who came from Mississippi and I love to hear his stories about his life growing up there. He loves my cooking as I usually save him my left overs if I have any instead of sending them to work with hubby the next day if I know he’s going to be down for the day. I also will cook him breakfast here and there while he works out in the neighborhood. He always asks me “what ya cooking today mama” and when I tell him he says man my mouth is watering…lol

Well I told him today I’m making these Salisbury Meatballs and Mashed Potatoes which is so yummy and the gravy was SO delicious!  He of course was like save me some mama I’ll be back tomorrow. And of course I will as I love to cook for people and see them eat.

OK on to the recipe. This is a very tasty comfort food, and it will make you feel full and lazy afterwards, but I love making it as my kids would eat this like it it was going out of style. My mama taught me this when I was growing up and my  family loved it. Hope you enjoy it.

Be sure to bookmark this page and share it with your friends. Have a great day see you tomorrow.

Ingredients For The Meatballs
For Gravy
For Mashed Potatoes
  • 5 or 6 large potatoes, peeled and boiled till tender
  • 4 tbsp butter
  • 1/4 cup canned non sweetened condensed cream (can add more as needed if to thick)
  • Salt and black pepper to taste
Instructions
  1. Put potatoes on first in a large pot to be cook while making the meatballs (be sure to check them till they are good and tender, don’t over cook)
  2. Add all the meatball ingredients (excluding the olive oil) to a large bowl and mix well. Form into round pieces a little smaller than a golf-ball size and place them in a large skillet.
  3. Cook the meatballs on all sides, cooking until lightly browned and thoroughly cooked. Remove meatballs from skillet and set aside.
  4. In the same pan, add butter. Once melted, add sliced onion and cook until onion is soft and translucent.
  5. Add in 2 tbsp of flour and the grated garlic. Fry this for 1 minute.
  6. Slowly whisk in the beef broth. Cook for about 3 minutes till sauce thickens.
  7. Mix in the paprika.
  8. Season with salt and black pepper.
  9. If sauce is too thick, add some beef broth or water.
  10. Add the meatballs back to the pan and let them simmer in the sauce for about 3 to 4  minutes.
For Mashed Potatoes
  1. Mash the boiled potatoes and place it in a big bowl.
  2. Slowly add cream to desired thickness (don’t have to use all cream if like thick or can add more if to thick), add butter, salt and pepper, mix with a mixer will make the more creamer
To Serve
  1. Place some mashed potatoes on a plate.
  2. Top with meatballs and gravy.
  3. Serve with a side of steamed broccoli or your favorite vegetable .

Yummy Crock Pot Chicken and Stuffing

Yummy Crock Pot Chicken and Stuffing

Yummy Crock Pot Chicken and Stuffing  is by far one of my favorite meals to cook. I love the moist chicken and stuffing together along  with the savory taste of the vegetables. I love-making this meal best in the fall as it gets me in the mood for  the holidays. The flavor of the chicken and stuffing reminds me that my favorite holiday thanksgiving is around the corner.
Today I’m going to decorate the house with fall colors and this meal will be appropriate for the occasion. The smell of  the meal coming from the crock pot already cooking since this morning is making me so hungry. Can’t wait for hubby to get home this evening so we can eat.
Be sure to bookmark this page as your gonna love this meal when you make it, and share it with your friends on social media. Have a great day.
Ingredients
  • 4 boneless skinless chicken breasts, salted and peppered if desired.
  • 1 teaspoon dry parsley
  • 10.5 oz. cream of chicken soup
  • 8 oz. sour cream, (equivalent to 1 cup)
  • 6 oz. box stuffing mix
  • ¾ cup chicken broth
  • 2 cups green beans, fresh or frozen
  • 1 cup baby carrots
Optional stuffing additions:
  • 1/2 cup onions, diced
  • 1/2 cup celery, diced
  • 1/4 cup dried cranberries
  • 1/2 cup crumbled sausage, (cooked or raw)
  • 2 teaspoons dry rosemary
Instructions
  1. Place the chicken on the bottom of the crock pot and sprinkle with salt and pepper if desired.
  2. In a large bowl, mix together the soup, sour cream, stuffing, and half of the broth. Layer the stuffing mix over the chicken.
  3. To keep the vegetables separate from the stuffing, place a layer of foil over the stuffing, then place your vegetables on top of the foil.  Poke holes on the bottom of the foil to allow the moisture to circulate instead of collecting on the top of the foil.  You can also layer the vegetables right on top of the stuffing if you’d prefer.

  4. Cook on high for 4 hours, or on low for 6-7.
  5. Before eating, check on the stuffing. If you’d prefer additional moisture, add the rest of the chicken broth, stir, and heat for an additional 10 minutes.

serves 4

Credits: https://thecozycook.com

Low Carb Philly Cheese Steak

September 8, 2018

tonights dinner

Hi there everyone. It is yet again another windy cloudy day here in Missouri and you can feel and smell fall in the air. I love fall as it brings about fall recipes like soups and hubbies famous chili.

I feel like making some Philly Cheese Steak Today and only have hamburger meat and don’t feel like going to the grocery store to pick up steak. I made this recipe a few times before using hamburger and it was delicious. It’s also a low carb meal for your diet needs.

My husband and I really loved the flavor of this with the hamburger as we are big  lovers of making hamburger recipes . We both also love grilled onions and peppers, but who doesn’t right? Topping that off with hamburger and cheese mixed in…yummm is all I have to say.

Hope you will enjoy this recipe. Please be sure to bookmark the site and share it with your friends on social media.

Ingredients

  • 1 pound lean ground beef grass fed if available
  • 1/2 cup lower sodium beef broth
  • 1-2 Tablespoons worcestershire sauce
  • 2 medium onions
  • 3 green bell peppers
  • 5-6 mushrooms halved
  • 1 teaspoon olive oil
  • 4 slices provolone cheese
  • salt and pepper as desired

Instructions

  1. Brown the ground beef in a nonstick skillet.
  2. Drain excess fat from skillet and add broth and worcestershire sauce to beef. Continue to cook on medium until liquid is absorbed. Salt and pepper beef as desired.
  3. Turn heat off and arrange cheese slices over ground beef – cover pan and allow cheese to melt.
  4. Cut peppers and onions into large pieces and place in a medium bowl. Add mushrooms and toss with 1 teaspoon olive oil and sprinkle with salt and pepper as desired.
  5. Grill veggies over medium heat until crisp tender, turning as needed. (Or roast in a 400 degree oven for 10-15 minutes until crisp tender)
  6. Divide veggie mixture between 4 bowls. Top with beef divided equally among bowls.

serves 4

Credits: http://easyhealthllc.com

 

Premium Diuretic Water Pills Review

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I started seeing and feeling the difference with in 48 hours. I had less bloat & changes in bathroom trips.

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Sheet Pan Steak and Veggies

September 1, 2018

Hello I hope you will enjoy this recipe, please bookmark this site and if you enjoyed this recipe please leave me a comment below and let me know what you think.

Tonight's Dinner

We all love sheet pan dinners when there is nothing planned for the day and if your family is like mine the first thing they ask me is “whats for dinner” each evening. Here’s a great sheet pan dinner I love making. It calls for a sheet pan only which means an easy cleanup. I like to put foil on the pan as well which makes it even easier. Enjoy!!

INGREDIENTS:

  • 2 pounds baby red potatoes
  • 16 ounces broccoli florets*
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds (1-inch-thick) top sirloin steak, patted dry

DIRECTIONS:

  1. Preheat oven to broil. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook potatoes until parboiled for 12-15 minutes; drain well.
  3. Place potatoes and broccoli  in a single layer onto the prepared baking sheet. Add olive oil, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine. (can boil broccoli in water for about 2 mints if you want it softer)
  4. Season steaks with salt and pepper, to taste, and add to the baking sheet in a single layer.
  5. Place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium-rare, or until desired doneness.
  6. Serve immediately with garlic butter, if desired.

Credits: https://damndelicious.net/

 

Garlic Butter Steak and Potatoes Skillet

August 31, 2018

Moonlight Makeup

INGREDIENTS

  • 1 1/2 lb (650g) flank steak, sliced against the grain
  • 1 1/2 lb (650g) baby yellow potatoes, quartered
  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • 5 garlic cloves, minced
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh oregano, chopped
  • Salt and fresh cracked pepper
  • Crushed red chili pepper flakes, optional

The marinade

  • 1/3 cup soy sauce (or coconut amino if you’re strictly paleo)
  • 1 tablespoon olive oil
  • 1 tablespoon hot sauce 
  • Fresh cracked pepper

Directions:

1. In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate while you cook potatoes.

2. In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add potatoes. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes are golden and fork tender. Transfer to a plate and set aside.

3. Keep the same skillet over medium heat and add remaining 2 tablespoons butter, garlic, red chili pepper flakes, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the drained marinade for later. Cook on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak.

4. Right before the steak is done, you can stir in the reserved marinade if you like, and cook for one minute. Add the potatoes back to the pan and heat through. Adjust seasoning with salt and pepper if necessary.

5. Remove from heat and serve immediately, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like. Enjoy!

Note: You can precook the potatoes in boiling salted water for 8 minutes before browning them. This will accelerate cooking time in the skillet and ensure a nice golden crust on the potatoes.

Credits: https://www.eatwell101.com/

Lacking inspiration for dinner? The Healthy Mummy’s Recipe Books are crammed full of easy, mum-friendly recipes and exercises to help get you in shape

 

Easy Orange Chicken

August 30, 2018

How To Get Glamin 5 Easy Steps

INGREDIENTS:

INSTRUCTIONS:

  1. Cut 3-4 thawed chicken breasts into bite sized chunks and cook them in your slow cooker on MEDIUM for about 1 1/2 hours (for best results stir half way through). There is no need to add anything. The chicken cooks well in its own juices. If your slower cooker doesn’t have a medium setting, let the chicken cook for 2-3 hours on LOW.
  2. While the chicken is cooking, mix together 3/4 cup BBQ sauce, 3/4 cup orange marmalade, and 2 tbsp of soy sauce until well blended.
  3. After 1 1/2 hours, drain the chicken juices from your crockpot and pour your mixture in the crockpot with your chicken. Be sure that the chicken is well coated and mixed in with the sauce. Cook on MEDIUM for an additional 2 hours (you may need to add more time if the chicken is not done). The sauce may appear a bit runny at first but it thickens quite a bit as it cools. Again, if you don’t have a medium setting, add an additional hour on LOW.
  4. This chicken is wonderful served with rice. I also like to top it with sesame seeds, and usually cook broccoli and carrots to serve on the side.

TIPS:

  • Add red pepper flakes and/or Sriracha sauce to the mixture to turn up the heat.
  • Add chopped onion and bell peppers to the crock pot when you add the mixture for added flavor.

Credits: http://www.listotic.com/

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