Geoff's Turkey Sausage Onion & Pepper Hoagies

Hey guys!


As mentioned at the end of last week's post my hubby is taking over as tonight's chef. He's quite the good cook and his main specialty is turkey sausage onion & pepper hoagies. So after some persuading he agreed to let us showcase his dish. Seriously guys this is one for the books. Get our your notebook and pen and take this down.


Here's what you'll need:


Geoff's Turkey Sausage Onion & Pepper Hoagies
Serves: 2

Ingredients:
Half of a 14 ounce package of Butterball turkey sausage
1 bell pepper, diced
Half and onion, diced
1 tablespoon minced garlic
1/2 cup beef/chicken broth
Misc. spices

Directions:
*Heat a skillet or pan on medium high heat & spray with non-stick cooking spray.
*Cut your sausage in half then slice the halves length wise. Season cut sides with salt and other spices ( we used paprika and red pepper flake).
*Cook sausage cut side down until brown and warmed through.
*Once both sides are crispy remove from pan and let rest on a plate.
*Add a 3rd of the beef/chicken broth to the hot skillet; deglase  then add you onions, pepper, and garlic and saute.
*After a minute or two add another third of the beef broth along with spices to taste. We used what was mentioned above as well as italian seasoning, garlic pepper, and cayanne pepper.
*Continue to saute until onions are almost Translucent. Roughly 4 to 5 minutes.
*Slice up cooked sausage on an angle about 6 or 7 pieces per quarter of sausage. Add sausage to mixture then stir, let finish simmering until onions are. Translucent. (Add rest of broth if needed.)
*Serve on hoagie rolls (use a slotted spoon to lift so bun does not get soggy) and enjoy!

WW points: 9.5 per sandwich



Ladies and Gents my hubby can cook! Homerun! The sausage is fab and the veggies are delish. Seriously you guys gotta try this one out.



Tid Bits:
None tonight guys




Ma's Spot: I LOVED THIS! Who says you have to go to a Restaurant to get a good hoagie? I loved this hoagie. it was light, filling, and delicious. This would be great for your Superbowl party. Two thumbs up as well as all my fingers and toes. Kuddo's to my son in law for making a great blog dish!




SNACK CORNER:* It's time for snack corner! Where we take new snacks in the grocery store and break it down for you. We tell you which are hot and which
are not. Let's get to this week's pick:

WW Points: *3 per cup


Dinah: Tonight we're trying the latest cereal from that quirky captain crunch. Over the years doesn't it seem like the good cap has had many idenities? Berry, peanut butter, and now cinnamon? Someone should inform him we like him just the way he is but nonetheless we appreciate the different flavors over the years. As mentioned above we're tasting the new Captain Crunch Cinnamon cereal. Gotta say I love it. First off 3 points for a cup? I'm sold and it tastes great and doesn't give you that overly sweet/cinnamon taste that some cereal's have. Next time you're grocery shopping pick these up from the good captain and tell him we sent you. ;)


Ma: Well if you don't know by now readers I love cinnamon! This cereal is delicious. Whenever you eating it with milk or snacking on it right out of the box this cereal is for you. It's wonderful little balls of heaven. So please get into your car and head to the store to get this cereal.




That's it for this week folks. We'll see you here next Tuesday for more goodies. Have a great week guys!




Spoons & Spatula's
~ Dinah & Ma

Southwestern Chicken Salad Wraps

Hey folks!

First off how do we like the new layout? Spiffy eh? Done by yours truly :). We needed a change after the same layout for months on end.

So onto tonight's dish. I won't be reviewing the meal. Sadly when I was mixing the ingredients together and took a taste it caused a small gastric attack (I've had Gastric Reflux Disease for a few years now) so I knew right then eating this (YUMMY!) dish wasn't gonna fly unless I wanted to be sick all night. No thanks. So ma's going solo tonight for this one. Too bad cause this one has promise.

Here's what you'll need:

Southwestern Chicken Salad Wraps

Ingredients:
*1 tablespoon Vegetable oil
*Two packages about two and two half pounds Perdue boneless skinless chicken breasts cut into half inch pieces
*One cup of ranch salad dressing
*Half cup of mayonnaise
*One package 1.25 ounces Ortega fajita seasoning mix
*Half cup Sliced celery
*1/4 cup chopped red bell pepper
*2 tablespoons sliced green onion
*One package supersize flour tortillas
*Half cup Sargento Chef style mild cheddar shredded cheese


Directions:
*Heat vegetable oil in large skillet over medium-high heat. Add chicken cook stirring occasionally or 4 to 5 minutes or until chicken is no longer pink. Remove from skillet, cool.
*Combine dressing mayonnaise and seasoning mix in a large bowl add chicken celery bell pepper and green onion, toss well to coat. cover and refrigerate for 1 to 2 hours.
*Divide salad among tortillas top with cheese and fold
(Makes 10 wraps)

WW points: *3 points per wrap




Tid Bits:
*If you don't like red peppers substitute them for green peppers.
*If you don't like that much spice only use half the fajita seasoning packet instead of the whole packet.


Ma's Spot: I had this recipe for 13 years And I've never  tried it  before. Looking through my recipes I thought it would be a good idea to try it. And I'm glad I did because it was really really good. It was a little too spicy for me so next time I'm only using half packet of seasoning. I love the creaminess of the mayonnaise and ranch dressing together. I cooked the chicken and mixed the dressing the night before. I put it together the next day to serve for dinner. It doesn't take much to fill in the shell so it does go a long way. So if you're having a busy week put this together before your week begins and you'll have a nice go to dinner. Will I make this again? Absolutely and once you've tried it I'm sure you will too.




SNACK CORNER:* It's time for snack corner! Where we take new snacks in the grocery store and break it down for you. We tell you which are hot and which
are not. Let's get to this week's pick:

WW Points: *2 per cake



Dinah: So for tonight's snack corner we have the Weight Watchers lemon creme cake. I was actually excited to try these cakes because I'm a big fan of lemon and lemon cream cakes themselves but to my surprise they weren't  that tasty. the word horrible comes to mind. Where do I begin? Greasy, stale, and the "creme" tasted like lemon pudding with the skin from the fridge. Honestly the worst part was the grease. I could have sworn that it being Weight Watchers that they'd hold the grease? Guess not. I had such high hopes for this treat but it's a dud all the way around. Skip these on your next shopping trip.


Ma: I like Weight Watchers products. I love their line of desserts. I really liked the lemony filling in the middle of this cake. Unlike my daughter I loved the icing on top. I did find the cake a little dry but it was still good. I'd give it an 8 out of 10. They're a little expensive for my taste but luckily I had a coupon. Would I buy these again? With a coupon again or on sale, sure.






That's it for tonight. We'll see you back here next Tuesday when we'll have a special guest for the blog. My hubby Geoff is making up his hoagie recipe and you don't wanna miss it! Have a great week guys!




Spoons & Spatula's
~Dinah & Ma

Winter Vegetable Soup

Hey guys!

HAPPY 100 ENTRIES!!!! Ma and I have been doing this blog for almost exactly 3 years and 100 recipes! Time flies when you're cooking up some yummy foods.
So on with tonight's entry:

If you live in a state like MI (which we do) you noticed how amazingly chilly it is outside. Screw that, down right cold it's become. So with that I was on a search for a warm and hearty soup that would warm us up. Ugh, I hate this part. It means that I have to admit I like a certain celebrity and her cooking show after many years of unlikeness for her.

Let's gather for story time shall we? Years ago there was a super popular song out called "How Do I Live" which was featured on the "ConAir" movie soundtrack. It was performed by 2 female country musicians. One was Trisha Yearwood and the other was Leann Rimes. Fast foward to spring time and it was the annual Country Music Awards. Both women were nominated for their versions of this song (which I was a huge fan of) and in the end Trisha Yearwood won. They zoomed in on Leann crying and Trisha basically rubbing it in her face. Ever since then I have declared Trisha my celeb mortal enemy (dramatic effect only ;D). She just rubbed me the wrong way with her snob attitude. Oh and did I mention that Leann was like 17 and she was in her 30's? Real mature.

Let's jump about 13 years later and I stumble across Food Networks new Sunday morning line up and *DUN DUN DUNNNN* there she was. Trisha Yearwood. She had her own cooking show! I was like *evil eye* NOOOOO. Then for S&G's I decided to watch it. I wanted to see how mean she was on there considering she was such a horrible winner and all around jerk to Leann. To my surprise (and trust it was) I actually noticed a more soft and sweet Trisha. She actually wasn't that bad and I liked her family who were frequent guests on her show. The recipes she made didn't look half bad either. Maybe people can change? So as a peace offering to Mrs. Yearwood I've decided to make her soup tonight.


Here's what you'll need:

Winter Vegetable Soup
Trisha Yearwood's Georgia Cooking in an Oklahoma Kitchen
Serves: 6
Ingredients:
*2 14-ounce cans of chicken broth
*3 red potatoes, peeled and  diced in 3/4 inch pieces
*1 12-ounce can diced tomatoes
*1 8-ounce package frozen lima beans
*2 tablespoons finely chopped onion
*1 12-ounce can of cream-style corn
*salt and pepper to taste
DIRECTIONS:
In a medium saucepan, combine the broth with the potatoes, tomatoes, beans and onion. Bring to a boil, then reduce the heat and cook over medium heat for 20 minutes or until the potatoes are tender. Remove from the heat, stir in corn, season with salt and pepper to taste. Serve with crackers or cornbread.

Alright, I'll be the first to admit it this soup was really good. Ugh, why can't it suck so I wouldn't have to admit it?



WW Points: *3 per serving




Tid Bits:
*If you're not into lima beans then trade them for a bean you do enjoy.



Ma's Spot: When Dinah first told me she wanted to make this recipe I was surprised. Not because of the ingredients but because who it was by. I'm sure you know by now from what was mentioned above my daughter has always had a slight dislike for Trisha Yearwood but I have to say I'm proud of her for forgetting and moving on lol. PS. but not for forgiving it. Now onto the soup, I truly enjoyed this nice hearty bowl of soup. Lets not forget how easy and cheap this recipe is. And lets face it as working adults we all are about easy and cheap. This soup is a winner, kudos to Dinah for finding it. I'm sure with my soup addicted sister I will be making this again. So put on some country music, put on this pot of soup, and enjoy!



SNACK CORNER:* It's time for snack corner! Where we take new snacks in the grocery store and break it down for you. We tell you which are hot and which are not. Let's get to this week's pick:

We tried the mint and coconut.

WW Points: *8 per bag or half the bag for *4 points



Dinah: I had such high hopes for these being that I love jelly belly and their whole line of treats. Sadly, I wasn't thrilled. The mint one started out good then in the after taste I felt like I had swallowed mouthwash or cough syrup. It ruined the whole treat for me. So if you're into that whole taste then hey go for it but if you're not into the taste of either mentioned above then skip these. Bummer :[,



Ma: Unlike my daughter I really enjoyed these. The mint was a little strong. My opinion they used way too much mint extract in them. Which sadly left a lingering taste. They were good but would I buy them again? No.The coconut (let's keep this PG) was F*&^%*^ fantastic! I loved these jelly beans. I went back to find them but alas there was none. The only thing bad I would say about these is I wish they would have had some flakes of coconut in the chocolate. So if you're out and about and you find these. Pick these up and hey let me know where they're at!





That's all for tonight folks. We'll see you here next Tuesday for more yummy recipes. Ma and I wanna thank all you guys for reading our cooking blog every week and we hope you take away some great recipes and some laughs cause we love to entertain you guys! So here's to you and the next 100!
Have a great week guys!




Spoons & Spatula's
~Dinah & Ma

Slow Cooker Apricot Chicken Tacos

Hey guys!
We're back!! Finally right? Who doesn't love a good comeback? Well with the holiday season over with we can now get back to one of our fave pass times which is bringing you guys awesome recipes and funny scripture from your blog mistress. Hopefully you guys enjoyed your holiday. Ma and I sure did. Always a good time to be had when our fam comes into town!

So lets get back into what we do here at Tuesdays with Dinah and Ma which is FOOD. So this week we're showcasing this unique recipe picked out by yours truly. As if you'd except anything less, ha. It involves a pairing of chicken and fruit with tortilla's. Aw come on it's not as bad as it sounds. Who knows after this recipe you may try pairing other meat and fruits?

Here's what you'll need:

Slow Cooker Apricot Chicken Tacos
PREP TIME: 15 Min
TOTAL TIME: 6 Hr 15 Min
SERVINGS: 4

Apricot Chicken:
*2 lb boneless skinless chicken breasts or thighs
*10 dried apricots
*1 cup Progresso® chicken broth (from 32-oz carton)
*1 tablespoon Sriracha sauce
*1 tablespoon vinegar
*1 tablespoon soy sauce
*1 cup chopped onion
*1 clove garlic, chopped

Sweet Chili Mayo:
*3 tablespoons mayonnaise
*3 tablespoons sweet chili sauce
*1 teaspoon lime juice

Serve-Withs:
*8 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)
*1/2 cup shredded lettuce
*1/4 cup chopped tomato
*4 teaspoons roughly chopped fresh cilantro
*4 dried apricots, if desired, diced into very small pieces
*8 lime wedges, if desired

DIRECTIONS:
1. Spray 6-quart slow cooker with cooking spray. Add Apricot Chicken ingredients to slow cooker. Cover; cook on Low heat setting 6 to 8 hours or until chicken
is falling apart.
2. In small bowl, mix Sweet Chili Mayo ingredients; set aside.
3. Use two forks to shred chicken, and drain excess juices. Serve chicken in tortillas topped with lettuce, tomato, cilantro and diced apricots. Garnish with lime
wedges.
(We couldn't find sweet chili sauce so we mixed two batches of mayo. ONe with sweet and sour sauce and the other with chili sauce)

WW Points: I couldn't find any info on it other than it's based on a 2000 calorie diet. Sorry!




Woot! What a way to start off a comeback. These taco's are delish! Super easy to make and the chicken and apricots blend nicely together.




Tid Bits:
*When taking out the chicken you can spoon out the apricots and chopped onion to add to your shredded cooked chicken.




Ma's Spot: I thought Dinah was crazy when she came to me with this recipe. I thought gee, apricots and chicken ew. I gotta say though this one was a big
winner. I loved everything about it, even down to squeezing the lime juice on top of the tacos. It gave it a nice flavor. There's really nothing bad I can say about
this recipe. It made a lot and you really don't need more than 2 tacos as they are very filling. So don't curl your nose and say ew. You gotta try this it really is
delicious!



Snack corner will be back next week but in the meantime Ma and I wanted to share a baking recipe for our new fave baked good we created over the holiday season. These bars are amazing and actually pretty simple. They were a hit with us and our loved ones. So give them a try!

Here's what you'll need:

Caramel Cookie Candy
Prep: 45 min.
Cook: 30 min. + chilling
Yield: 48 Servings
 
Ingredients:
•2 teaspoons plus 2/3 cup butter, softened, divided
•3/4 cup confectioners' sugar
•1 egg
•1-1/2 teaspoons vanilla extract
•2 cups all-purpose flour
•1/2 teaspoon baking powder
•1/2 teaspoon salt

•CARAMEL LAYER:
•1 cup sugar
•1 cup corn syrup
•1 cup butter, cubed
•1 can (14 ounces) sweetened condensed milk
•1 teaspoon vanilla extract
•2-1/2 pounds dark chocolate candy coating

Directions:
•Line a 13-in. x 9-in. pan with foil and grease the foil with 2 teaspoons butter; set aside.
• In a large bowl, cream confectioners' sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt;
gradually add to creamed mixture and mix well. Press dough into prepared pan. Bake at 375° for 16-20 minutes or until lightly browned. Cool on a wire rack.
• For caramel, combine the sugar, corn syrup and butter in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil gently for 4 minutes
without stirring. Remove from the heat; gradually stir in milk.
• Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from the heat; stir in vanilla. Pour
over prepared crust. Refrigerate for 2 hours or until caramel is set.
• Using foil, lift candy out of pan. Gently peel off foil; cut into 3-1/4-in. x 3/4-in. bars. In a microwave, melt candy coating; stir until smooth. Dip bars in
chocolate; allow excess to drip off. Place on a waxed paper-lined sheet; refrigerate until set. Store in an airtight container. Yield: 4 dozen.

WW Points: *7 per bar






It's good to be back and we'll be back again next Tuesday! Have a great week guys!



Spoons & Spatula's

~Dinah & Ma

Holiday Note

Hey guys!
 So as you've probably noticed we haven't been posting new recipes. It's been an insane holiday season filled with super busy days and lots to get ready, shopping, baking, visits with family, etc... so just a quick note your fave recipe bloggers be back with all new entries and recipes on Jan. 8th.

 Mark it down! Don't forget!


 So until then Ma and I want to wish you all a VERY Merry Christmas/Happy Holidays/Fantastic New Year!!!

 Spoons & Spatula's ~Dinah & Ma

Healthy Harvest Chili & Hungry Girl Corn Muffins

Hey guys!

On tonight's menu we're showcasing a hearty chili and some yummy cute little corn muffins. Yep, 2 recipes tonight which is a rare on our blog but we like to spice it up. Chili is a fave around here. It's something that can feed an army and cook itself in a handy slow cooker. So if you're looking for a super fast meal we suggest you try out this one.

Here's what you'll need:


Healthy Harvest Chili

2 tbsp. Vegetable oil
1 lb. ground turkey
1 medium onion, chopped
1 (15-oz.) can pinto beans, undrained
1 (11-oz.) can diced tomatoes, undrained
1 (11-oz.) can whole kernel corn, undrained
1 (1-oz.) package dry ranch dressing mix
1 ( 1 1/4-oz.) package spicy taco seasoning

1. Heat oil in 4-quart saucepan over medium heat. Heat onion, stirring occasionally, until browned, 8 to 9 minutes.

2. Add turkey and cook, breaking up with a wooden spoon until cooked through. 4 to 5 minutes.

3. Add remaining ingredients and bring to a boil. Reduce heat to medium and cook, stirring occasionally, until liquid thickens, 20 minutes.


WW: I couldn't find nutrition info on this dish. Sorry :[.

Hungry Girl Corn Muffins

Ingredients:
1 cup all-purpose flour
3/4 cup yellow cornmeal
1/4 cup Splenda No Calorie Sweetener (granulated)
1/4 cup granulated sugar
1 tbsp. baking powder
1/4 tsp. salt
1 1/2 cups canned cream-style corn
3/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
3/4 cup fat-free Greek yogurt (Fage Total 0% is the best!)

Directions:
Preheat oven to 375 degrees.

Combine flour, cornmeal, Splenda, sugar, baking powder, and salt in a large bowl. Mix well and set aside. In a separate medium bowl, mix together corn, egg substitute, and yogurt. Whisk thoroughly. Add contents of the medium bowl to the large one, and stir until completely mixed.

Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the 9 cups -- cups will be VERY full. (We don't call 'em Mega Muffins for nothin'!)

Bake in the oven for 15 - 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Allow to cool and then enjoy!

MAKES 9 SERVINGS

WW Points: *4 per big muffin


Chili was alright for me. I wasn't really a big fan of it. I have been known to be picky on my chili's. Now those corn muffins are delish!



Tid Bits:
*If you can't find the spicy taco seasoning then just pick up a regular taco seasoning and hot sauce to your liking.


Ma's Spot: The Chili: I really enjoyed this dinner. I really loved how you don't drain any of the canned ingredients. That way when it's simmering all the juices come together. The most important thing is it took less than an hour to prepare and cook. I have to say I will not be changing anything about this recipe. So if you're looking for a hearty, quick, and easy meal this is the one to make.

The Corn Muffins: As for the muffins it's another hungry girl homerun. I LOVED LOVED LOVED the cream corn in it. The batter is light, fluffy, and tasty. It's a great partner with the chili. That hungry girl she can do no wrong.


SNACK CORNER:* It's time for snack corner! Where we take new snacks in the grocery store and break it down for you. We tell you which are hot and which are not. Let's get to this week's pick:

WW Points: *19 for a small


Dinah: Oh peppermint shake from Arby's, I do love thee BUT I am not in love with your 19 point calculation. Honestly that seems outrageous for a shake. Even though you're made with vanilla milk, ice cream, peppermint syrup, and crushed peppermint candy. Okie, after typing that all out I can see why it's 19 points. I digress though, this is a fab shake. The design on the shake is quite appealing to the eye and the taste is out of this world. *sigh* I have to pass though. It's just not worth it to me. Have I mentioned how much will power sucks?


Ma: If I haven't said it before but I am pretty sure I have, I love this time of year! I love this peppermint milkshake. I love the way they swirl the peppermint syrup along the plastic cup. If I could I would open a vein and shoot it in, haha.



Alrighty guys that's all for tonight. We'll see you here back here next Tuesday. Have a great week guys!



Spoons & Spatula's
~Dinah & Ma

Au Gratin Taco Bake

Hey guys,

We're Back!!
Seems like it's been a hot minute since we've posted. We hope your Thanksgiving was wonderful! Ours was spent with our family out in the country; but like posted above we're back and ready to bring you another recipe. Let's get this thing started shall we?

Like most of our readers we have busy weekdays. So on blog nights we look for something easy and simple. Who really wants to slave away in the kitchen for 4+ hours making this grand feast (unless it's a holiday of course) on a weeknight? Ma stumbled onto this recipe and it really can't get any easier than this. It's pretty much a few quick steps and bam you have a delish meal for yourself and your fam.

Here's what you'll need:
Au Gratin Taco Bake
Prep: 15 min.
Bake: 70 min.
Yield: 4-6 Servings

Ingredients:
•1 pound ground beef
•1 package (4.9 ounces) au gratin potatoes
•1 can (15-1/4 ounces) whole kernel corn, undrained
•1 can (14-1/2 ounces) no-salt-added stewed tomatoes, undrained
•3/4 cup 2% milk
•1/2 cup water
•2 tablespoons taco seasoning
•1 cup (4 ounces) shredded cheddar cheese

Directions:
•In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the potatoes and contents of sauce mix, corn, tomatoes, milk, water and taco
seasoning. Transfer to a greased 2-qt. baking dish.
• Cover and bake at 350° for 65-70 minutes or until potatoes are tender. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.

WW Points: *9 for 1 cup





This was an amazing way to use au gratin potatoes. I've gotta say between the mexican feel and the creaminess of the dish it's gonna be a keeper.


Tid Bits:
*None tonight guys


Ma's Spot: I really enjoyed this recipe. It was quick, easy, and delicious. Three things I love to say with any recipe. So if you've had a long day at work, your kids
are bothering you, and you have housework to do this is the dinner you wanna fix. It can even be made the night before and heated up for the next night.


SNACK CORNER:* It's time for snack corner! Where we take new snacks in the grocery store and break it down for you. We tell you which are hot and which
are not. Let's get to this week's pick:

WW Points: *4 for 15 chips



Dinah: Tonight we bring you the latest and oddest Pringles to date. The White Chocolate Peppermint Pringles are a limited edition item for the holiday season.
Going into this I thought it would be a pringle dipped in white chocolate with crushed candy cane pieces on top of said chocolate. So imagine my dissappointment when I opened the tube to see just powder. I figured I'd still give them a shot even though my dreams were dashed. Ugh, what a huge letdown. Not only in appeal but flavor as well. I gave one to my husband and he even cringed. What was once so promising quickly faded into nastiness. The chip itself tastes like a regular pringle dipped in peppermint extract and not in a good way. You don't even get the peppermint taste until the after thought. All you taste is sweet powder and salt. Not thrilling my friends, not at all. So if disgusting flavor combos is your thing then I say go for it but I think I'll stick to either actual
pringles or peppermint and they will not be mingling together.



Ma: Unlike my daughter I liked them! Do I want a Pringle dipped in white chocolate? No. In return I do like these. I find these quite taste, not too over powering with peppermint, and you can really taste the white chocolate in the chips. So the only thing to do here readers is try these tasty chips yourself. Leave us your comment on these chips. Who's side are you on??
PS. Any of my friends reading this, you are on team Pam!




And that's all for tonight folks! We'll meet you here next Tuesday for another great recipe. Have a great week guys!




Spoons & Spatula's
~Dinah & Ma