Sep 28, 2011


Welcome to the first official

Wednesday Weekly Meal

It won't always be labeled as the as the above because I like when you can actually see in the title of what is being cooked. But for now on, the weekend meal will be posted and Wednesdays. 
Sorry this one is so late in the day but as the weeks progress it will get better as I get ahead with the scheduling.

So, Wyckles! What is a Wyckle? 
(Or better, how do you pronounce it? It rhymes with nickel.)

There is a small story behind the name. (A tribute to my best friend in college.)
I went over to my friend Haeli's house one day and she asked me if I wanted a Wyckle. I had no idea what she was talking about but I was interested. She pulled everything out and I was amazed. She would make her eggs in the microwave, poached style, which is fast, easy & great for college students. 
The name was to make sure we included a letter from each ingredient.
So every time I get a Wyckle, I think of her!!!

(or whatever cheese you like)

Toast your Eggos

Fry your eggs

After flipping the eggs add your turkey and provolone

Cook until cheese starts to melt and remove

Super fast and super easy. Enjoy and let us know you're own variations or name combinations!!!!

Linked To:
I Heart Nap Time
Not Just A Housewife
A Mommy's Life with A Touch of Yellow

Sep 27, 2011

Hello and welcome to the new series of Tuesday Tips!!!

I've learning so much in all the blogs that I follow and wanted to make more of my blog. So, I decided that the posting format is going to change and change for the better. I know that I've been pretty sporadic at my posting but from here on out that is going to change.


Tuesday Tips
In this section, there will be a random Tip or Fact that you can use in the kitchen or around the home. It was sooooo cool to research some of this stuff. I'm so excited to start using them. The best part, is that it's not JUST kitchen stuff. There was a whole miscellaneous section!!!! So be prepared to be amazed with this weeks Tuesday Tip at the end of the post.


Wednesday Weekly Meal
Every week we cook one new meal. One that we've never tried before. It's daunting at times but once the meal is complete it ends up being super easy. We have found good ones and not so good ones. Once that we make all the time and ones that we haven't made since. But all the posts that are this blog thus far or the new meals that we have cooked. It now got a name and place to reside!! Welcome Wednesday Weekly Meals and stay tuned for the official start tomorrow with a favorite and fast breakfast!! (or snack for the husband)


Seasonal Saturdays
This is going to be great with the fall season just around the corner. I LOVE to bake, but I hate gaining all the weight.  I haven't baked much this summer because right now we live in a trailer and it just gets too hot to bake (and cook) sometimes. But now that it's starting to get cooler, it's a good excuse to warm up the house! :) I'm not exactly when this will start but stay tuned in for the official announcement.

Tuesday Tip:
I wish I had known this when I was younger and it was my turn to husk corn.
"A dampened paper towel or terry cloth brushed downward on a cob of corn will remove every strand of corn silk."
I wish I could utilize the tip, but I've developed a rather nasty intolerance to corn :(
Please tell me what you think of the tip and enjoy it as fall is around the corner and corn is plentiful!!

Sep 21, 2011

Hot Chicken & Chips Retro

If you like the flavor and pick-me-up of onions and peppers, like me, this is for you.
If you don't care for them as much, like Marvin, then this is not for you.
But keep reading see what you can do to it to make it for you!

(Sorry for the lack of images. It had been a long day at work and I just cruising through)

4 cups chopped roasted skinless, boneless chicken breast (about 4 breasts)
(**I used about 10 or so frozen chicken tenders)
1/4 cup chopped green onions
1/4 cup chopped red bell pepper
2 tablespoons finely chopped fresh flat-leaf parsely
1 (8-oz) can sliced water chestnuts, drained and chopped (optional)
1/2 cup low-fat mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking Spray
3/4 cup (3 oz) shredded Swiss Cheese
3/4 cup crushed baked potato chips (about 2 oz)

Preheat oven to 400*

Combine chicken, green onions, red bell pepper, parsley & water chestnuts in a large bowl and stir well

Combine mayonnaise, sour cream, lemon juice, dijon mustard, salt & pepper in a small bowl, stirring with a whisk

Add mayonnaise mixture to the chicken mixture stir well to combine

Place chicken mixture into a well greased 11 x 7 in baking dish
(we used 8 x 8)

Sprinkle with cheese and chips evenly

Bake at 400* for 13 minutes or until filling is bubbly and chips are golden

Yields 6

If made correctly, this recipe has 321 Calories.

I thought that it was really good. I wish that we had used baked chips instead of regular but regardless I was surprised at how great it tasted. 

Test it out and leave a comment. 
Let us know what you think!!

**Cooking Chicken Tenders
Put about 8 or so tenders on a plate and put in the microwave 
Start with 4 minutes to defrost
Another 4 minutes to cook

Sep 16, 2011

Skillet Squash Pasta

Prep Time: 15 min
Cook Time: 25 min
Serves: 6

2 thick bacon slices. diced
5 tbsp olive oil, divided
1 medium butternut squash, seeded, peeled and diced (3 1/4 cups)
3/4 cup chicken broth
2 large green onions thinly sliced
1 (16-oz) pkg. fettuccine
4 oz finely shredded Parmesan cheese

Heat a large skillet over medium-high heat. Add bacon; cook 2 to 3 minutes or until crisp and browned. Transfer to a plate line with paper towels. Reserve 1 tablespoon  of the drippings in skillet.

Add 1 tablespoon of the oil to skillet and place over medium heat. Add squash; cook and stir 3 to 5 minutes or until golden brow. Season with salt and pepper to taste. 

Stir in broth, green onions and reserved bacon. Reduce heat to medium-low; cook 12 to 15 minutes or until squash is tender

Meanwhile, cook pasta al dente according to package directions; drain. Place pasta in a large serving bowl. 

Add squash mixture, remaining 1/4 cup oil, and salt and pepper to taste; toss gently to coat. Serve immediately and top with Parmesan.

Per Serving: 500 Calories, 64g carbohydrates, 17g protein. 3g fiber, 19g fat, 5g saturated fat, 20 mg cholesterol. 360mg sodium.

We over cooked out squash. 
It was a great and relatively easy meal to make. 
BUT... Neither of us were really fans to of the butternut squash to begin with.

Try it out and let us know what you think!!!

Linked To:
A Mommy's Life With A Touch of Yellow
FUN To Craft

Sep 6, 2011

Shrimp; Frozen

So this is something new for the blog and I've been wanting to do this for a while. Tonight, I didn't exactly feel like making dinner because it has a food in it that I've never had before. So to be safe, we're going to make it Saturday when we have more time and we're not so much in a time crunch.

Tonight's Frozen Dinner Spot Light 


I'll start off by saying that I don't like shrimp (except for in Chinese food.)

So one night I was craving shrimp and Chinese food, so here is what we found in the freezer section at our local grocery store. (aka Super Wal Mart)

Shrimp Lo Mein
(this picture was taken from the website link above)

They say that it's a dinner for two... but it depends on the appetite of the two. 

If we split this almost in half (I have less), it's just about perfect for me, but not enough for Marvin. 
He's usually looking for more.

So we pair it with these egg rolls...
(or chicken egg rolls)

Tai Pei: Vegetable Egg Rolls, 24 Oz
(picture taken from the Wal Mart website)

It's a really great and relatively inexpensive dinner.