Aug 13

Grilled Stuffed Mini Peppers

Who says the rain has to stop you from grilling? That’s what grill pans are for. And this great appetizer/snack is perfect whether you’re indoors or out!

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I love these little peppers…they’re delicious and so versatile. And this dish takes around 15 minutes, TOTAL. Can’t beat that! Make a bunch because they’ll go fast…

Grilled Stuffed Mini Peppers

mini sweet peppers
softened cream cheese
half and half (just a tiny bit) or milk
2 scallions, chopped
salt and pepper

Heat grill or grill pan. Cut tops off peppers and hollow out, scooping out seeds. Set aside.

In a bowl, combine cream cheese and scallions (amounts vary depending on how many peppers you’re making). Add a little bit of half and half or milk to slightly thin out mixture. Add salt and pepper to taste and stir.

Stuff peppers carefully with a little spoon. Place on hot grill. Cook for around 5-6 minutes, turning once, until cheese is slightly melted and peppers slightly soften. Serve immediately.

Posted in appetizers, cream cheese, low carb, peppers, QuickAndEasy, side dishes, snacks | Leave a comment
Aug 11

Arnold Bread and Visa Gift Card Giveaway!

I was recently contacted by Arnold Bread to try out some of their new products. They supplied me with coupons as well as a $25 Visa gift card to check them out…and one of my lucky readers is going to win the same!

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I made this easy and delicious breakfast sandwich with their 100% Whole Wheat Flax & Fiber Sandwich Thins. And check out the other products I got too! They’re all equally amazing…even Bella has been loving them. Good for you, too!

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One lucky winner will receive what you see in the pic below…and, I encourage you all to try their products and enter their Arnold® Bread “America’s Better Sandwich” Contest. Readers can submit their recipes at www.americasbettersandwich.com for the opportunity to win a grand prize of $25,000! Additionally, the sandwich in each of the four categories with the highest overall score will receive a $5,000 Category Prize.

To enter my giveaway, leave a comment on this post telling me what your favorite sandwich is. For additional entries:

- Follow IWBTC on Pinterest, and leave a comment below with your link
- Follow IWBTC on Instagram, and leave a comment below with your link
- Follow IWBTC on Twitter, and leave a comment below with your link
- Share this post on Facebook, and leave a comment below with your link

This giveaway will end on Friday, August 15th at 12PM EST. Good luck, everyone!

Posted in giveaway | 114 Comments
Jun 16

Reese’s Chocolate Cake Mix Cookies

Hope everyone had a great weekend and all the Dads got spoiled yesterday! We had a nice day, filled with fun and food. The weather was gorgeous which made it all even better.

My original intent with these cookies was to make them into ice cream sandwiches…but, they were gobbled up WAY too fast. Almost as fast as it was for me to make them. Only 4 ingredients, people!

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Wish I’d made more. Next time it’s a double batch, and they WILL be stuffed with ice cream!

Reese’s Chocolate Cake Mix Cookies
adapted from The Frugal Girls

1 box chocolate cake mix (I used Devil’s Food)
1 1/2 cups Reese’s peanut butter chips
1/2 cup vegetable oil
2 eggs

Preheat oven to 350 degrees. Combine cake mix, eggs and oil, and mix until smooth. Add chips and stir. Chill dough in fridge for 45 minutes.

Drop dough onto ungreased cookie sheets in rounded balls (make bigger ones for bigger cookies or ice cream sandwiches!). Bake for around 9-10 minutes, depending on size.

Posted in chocolate, cookies, dessert, peanut butter, QuickAndEasy | Leave a comment
Jun 9

Spicy Black Bean Hummus

Summer fun has begun, and this dip is perfect for entertaining! It’s easy to make and even easier to transport. This is for all you spicy food lovers out there.

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Veggies can easily be subbed for pita chips if you’re low carbing. I really liked this and definitely plan on making it again soon!

Spicy Black Bean Hummus
slightly adapted from Cooking Light

2 cloves garlic
2 tablespoons fresh lemon juice
1 tablespoon tahini
1 teaspoon ground cumin
1/4 teaspoon salt
1 (15 ounce) can black beans, rinsed and drained
1 jalapeño pepper, chopped
Dash of crushed red pepper
2 teaspoons extra virgin olive oil
pita chips

Place garlic in a food processor and process until finely chopped. Add lemon juice, tahini, cumin, salt, black beans, jalapeño pepper, and crushed red pepper. Process until smooth.

Spoon dip into a bowl and drizzle with oil. Serve with pita chips.

Posted in appetizers, beans, Cooking Light, dip, low carb, make ahead, QuickAndEasy | Leave a comment
Jun 2

Chili-Lime Chicken Kebabs

The weather has been amazing lately – perfect for grilling! Life has been crazy as well so I’m always happy when I find a new recipe that’s quick and easy to make. These kebabs were perfect for yet another hectic day in our house.

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Use whatever veggies you have on hand to add to these…anything goes! I doubled this recipe very easily and it was a great menu item to serve to a group.

Chili-Lime Chicken Kebabs
slightly adapted from Kate’s Recipe Box

3 tablespoons extra virgin olive oil
1 1/2 tablespoons red wine vinegar
juice of one lime
1 teaspoon chili powder
1/2 teaspoon paprika
1 teaspoon garlic powder
cayenne pepper, to taste
salt and pepper to taste
1 pound boneless chicken breasts, cut into cubes
vegetables you have on hand (I used red peppers, mushrooms and red onion)

Whisk oil, vinegar, lime juice and spices together in a bowl. Add chicken and stir to coat. Cover and refrigerate for at least one hour.

Chop veggies into bite size pieces. Thread them together with chicken onto skewers.

Grill over medium-high heat for around 10-15 minutes, turning halfway through.

Makes 4 skewers.

Posted in chicken, grilling, lime, low carb, main dishes, make ahead, QuickAndEasy | 3 Comments
May 23

Memorial Day Weekend Recipe Roundup

Hope everyone has a wonderful weekend – eat, drink and be merry – and stay safe! Here are some recipe ideas to either serve or take along to your celebrations. Enjoy :)

medidip
Meditteranean Layer Dip

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Homemade Salsa

hawaiianpp2
Hawaiian Pulled Pork

balsamiclb3
London Broil with Balsamic Marinade

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Grilled Rosemary Chicken on Mixed Greens

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Sweet and Sour Pork Kebabs with Pineapple and Peppers

blackbeanquinoa2
Black Bean & Quinoa Salad

dijonpotsalad
Dijon Potato Salad

chim
Chimichurri

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Peanut Butter Chocolate Chip Cookie Pie

lemonadecookies
Lemonade Sugar Cookies

keylimecup
Key Lime Cupcakes

Posted in roundup | 1 Comment
May 19

Blueberry Pound Cake with Lemon Glaze

What can I say about this cake, other than – I wish I had a piece RIGHT NOW! Yum.

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Delicious and SO easy to make. This is definitely one to consider making for your Memorial Day celebrations, so get your ingredients this week!

Blueberry Pound Cake with Lemon Glaze
from Yankee Magazine

2 cups fresh blueberries (or frozen)
2 tablespoons cinnamon
5 tablespoons sugar
2 1/4 cups sugar
1 cup vegetable oil
4 eggs
3 cups AP flour
1 tablespoon baking powder
1/2 teaspoon salt
2 1/2 teaspoons vanilla
1/3 cup orange juice (can also use milk)
1 cup confectioners sugar
2 tablespoons butter, softened
1 tablespoon lemon zest

Preheat oven to 350 degrees. Grease and flour a bundt pan. Mix first three ingredients and set aside.

Mix together additional sugar, oil, and eggs. Add flour and baking powder to mixture. Add salt, vanilla, and orange juice to batter and mix well.

Spread 1/3 of batter into the bottom of the pan. Top with 1/2 of blueberry mixture, forming a ring around the center of the pan. Repeat, ending with the batter.

Bake for 75-90 minutes, until a toothpick inserted in the center comes out clean. Cool slightly.

Remove cake from pan and plate. Mix confectioners sugar, butter, and lemon zest to make icing and drizzle on cake. Add a little milk if the consistency is too thick.

Posted in berries, cake, dessert, lemon, make ahead | 1 Comment
May 14

Quick Bean and Cheese Quesadilla

Has anyone else noticed lately that the prices of, well, EVERYTHING, have gone up? I feel like every time I go food shopping, the numbers keep rising. It’s just out of control.

As you probably already know, one easy way to keep the grocery bill down is to buy less meat. I’ve been eating more vegetarian/meatless meals for dietary reasons, but saving money certainly doesn’t hurt either. Not to mention that fact that life has just been plain crazy lately. So, this dinner worked for me in many different ways.

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As a member of Influenster, I was recently sent a few coupons for Sargento Ultra Thin cheese. Talk about another way to save time and money, while easing up on calories. These thin slices are much healthier than the average prepackaged cheese, and they’re perfect for melting. I used my free coupon to pick up their Colby Jack slices and they were delicious in this quesadilla!

You can read more about Sargento Ultra Thin Slice cheese here. Give them a try…you won’t be disappointed!

Quick Bean and Cheese Quesadilla

1 cup kidney beans, drained and rinsed (any beans are fine – these were what I had on hand)
2/3 cup salsa
1/3 cup chopped fresh cilantro
1 teaspoon cumin
1 teaspoon garlic powder
canola oil
2 tortillas (I used the low carb ones from Trader Joe’s)
2 slices Sargento Ultra Thin colby jack cheese
1 scallion, chopped and divided
sour cream
chopped avocado

Put beans, salsa, cilantro, cumin and garlic powder in a pot. Let cook for around 10 minutes, until all flavors are combined and beans are heated through.

Lightly coat a frying pan with canola oil (or use cooking spray) and add one tortilla. Top with bean mixture, cheese, and half of the scallions (from the white part up). Top with second tortilla. Cover and let warm through, around 6-7 minutes over medium high heat. (Don’t worry about flipping the tortilla over – it can be very hard to do with the beans, so by covering it everything will warm through. Or, you can cut the quesadilla in half while in the pan to make it easier to flip)

Remove from pan and plate. Top with sour cream, avocado and remaining scallions.

Posted in appetizers, beans, cheese, low carb, main dishes, Mexican, QuickAndEasy, Trader Joe's | Leave a comment
May 5

Crockpot Balsamic Chicken Breasts

After making this recipe a handful of times I’m finally getting around to sharing it. It’s perfect for different things like salads, sandwiches, as a main course…here I have it sitting on top of cauliflower “rice” (recipe coming soon). SO easy!

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Wait…am I a bad blogger for not posting something Mexican today? I ate Mexican food pretty much all weekend long but they were all repeat recipes! Oh well. Enjoy your margaritas later ;)

Crockpot Balsamic Chicken Breasts
slightly adapted from Sugar-Free Mom

1 tablespoon extra virgin olive oil
7 garlic cloves, chopped
1 1/2 tablespoons Italian seasoning
salt and pepper
4 boneless chicken breasts
3/4 cup balsamic vinegar

Add oil and garlic to bottom of crockpot. Place chicken on top. Add seasonings so that chicken is evenly coated. Pour vinegar over chicken. Cook on high for around 4 hours (depending on your crockpot).

Posted in chicken, crockpot, low carb, main dishes, make ahead | 2 Comments
Apr 30

Chocolate Covered Oreo Cake

My niece turned 12 last week – for weeks I asked her what kind of cake she wanted and she couldn’t give me an answer. Well, she gave me one answer, but it was a cake that had about 5000 steps and took 4 days to make. Nina, I love you, but…

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So, Aunt Miss needed to make a quick decision. And the family said it was one of the best cakes ever. In the top 5. I LOVE when something so easy gets rave reviews. And wait until you see how easy it is to make this!

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Chocolate Covered Oreo Cake
adapted from Allrecipes

your favorite dark chocolate cake recipe (I used a box mix…shhhh)
6 ounces semisweet chocolate chips
1/4 cup butter
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
2 cups thawed frozen whipped topping
18 Oreo cookies, chopped
10 Oreo cookies, chopped

Bake cake in two 9 inch round pans. Let cool completely.

Beat sugar and cream cheese until combined. Add whipped topping and 18 Oreos, and mix. Set aside. Melt chocolate and butter together in microwave to form a thin ganache.

Place one cake layer on serving plate. Add cream cheese mixture evenly, and place second cake layer on top. Top with ganache and add 10 Oreos before ganache hardens. Let stand 10 minutes then refrigerate. Keep refrigerated until serving.

Posted in cake, chocolate, cookies, cream cheese, dessert, family | 3 Comments