Grilled Zucchini Spears

Recently my husband began a weight loss journey with Purium.  It has been an incredible life changing experience for him.  I could not be more proud of his accomplishment!  It has also influenced me to find more healthy dishes for my family to enjoy.  I will be sharing them on his new blog Priceless Transformation about his experience as well as here.

This recipe with Zucchini is so simple and easy, but also very fresh and filling!

Grilled Zucchini Spears

3 zucchinis
1 lemon
2 tsp organic coconut oil
1 tsp chopped garlic
1/2 tsp himalayan pink salt
1/8 tsp ground black pepper

Trim ends off of zucchinis and cut into spears
Place spears in a large ziploc bag
Add zest and juice of the lemon to the bag
Also add oil, garlic, salt and pepper
Seal bag and make sure to remove excess air
Squish bag to mix and coat zucchini
Let sit for about 10-20 minutes
Place on grill and cook 2 minutes each side

Strawberries 'n Cream Flag Poke Cake

With the 4th of July coming there will be all kinds of cookouts and gatherings with food, and what better centerpiece than this Strawberries 'n Cream Flag Poke Cake?!  You wont see this one anywhere else...cause I created it!  So WOW your family and friends with this amazing dessert for your holiday!

But even better, leave off the blueberries and just cover the top in strawberries and you have an amazing Strawberries 'n Cream Poke Cake dessert for any occasion!

Strawberries 'n Cream Flag Poke Cake

1 box white cake mix (eggs, oil and water according to pkg directions)
2 14oz cans sweetened condensed milk
1 3oz box strawberry jello
1 ctn cool whip, thawed 
strawberries and blueberries

Make cake in a 9x13 pan according to package directions
Let cool for about an hour
In a small pot bring condensed milk to slight boil
Remove from heat and add jello mix
Stir until combined and jello is dissolved
Poke holes in cake using the handle of a wooden spoon
Pour mixture over top of cake
Place in refrigerator and let soak over night
Remove cake from fridge and spread cool whip over cake
Decorate with strawberries and blueberries
Refrigerate until ready to serve

You saw this recipe first on Recipe Swagger

Raspberry Dijon Glazed Pork Chops

It's getting to be that time of year again when I don't want to turn my oven on as much.  So we do a lot of grilling in the summer. These chops are a nice balance of sweet and tangy!  This sauce would also go great with chicken too.

Raspberry Dijon Glazed Pork Chops
Adapted from {Kraft Recipes}

6 pork chops
salt and pepper to taste
1 (8oz) bottle *Raspberry Vinaigrette
1/4 cup brown sugar
2 Tbl yellow mustard
2 tsp dijon mustard

In a medium bowl pour in vinaigrette
Whisk in brown sugar and both kinds of mustard
Salt and pepper your chops to taste
Place chops in a large zipper bag
Reserve about 1/3 cup of sauce and pour remaining over pork chops and seal bag
Let marinate for at least 1 hour
Place chops on a hot grill and discard used sauce
Let chops cook on each side for about 5 minutes or preference of doneness
(If they are very thick or bone-in it will be longer)
Glaze chops with reserved sauce each time you turn them
Remove from grill and let sit for 5-10 minutes for juices to redistribute
Serve with extra sauce

*I prefer Maple Grove Farms of Vermont for my Vinaigrette, but you can use any kind you'd like

Reece's Peanut Butter Brownies

We are huge fans of Reece's candy around here (ANY kind), so it was only a matter of time until they got combined with another of our favorites...brownies!

Reece's Peanut Butter Brownies

1 cup butter, melted
2/3 cup cocoa powder
2 cup sugar
4 eggs, beaten
2 tsp vanilla
1 cup flour
1/2 tsp salt
3 XL Reece's Peanut Butter Bars
1 cup Reece's Chips

Preheat oven to 375°F
In a large bowl whisk together butter and cocoa until smooth
Stir in sugar, eggs and vanilla
Add flour and salt and mix until all ingredients are incorporated
In a greased 9x13 pan spread a layer of half the brownie batter
Unwrap and place Reece's Bars in row to create another layer
Smooth remaining batter over top the candy
Bake for 35 minutes
In a small bowl melt chips for 30 seconds in microwave
Stir until smooth, if necessary melt for additional 15 seconds
Remove brownies from oven and drizzle with melted Reece's Chips
Let cool completely for several hours to let center set.

Beef and Broccoli

Beef and Broccoli was the first take out dish I ever tried when I was younger, and it has always been one of my favorites.  So this was a dish I wanted to figure out how to make at home.  Not to mention it is a great way to get my kids to eat some veggies!

Beef and Broccoli

2 Tbl soy sauce
2 Tbl Kikkoman Original Teriyaki Sauce

1 Tbl canola oil
1 to 1 1/2 lb steak, cut into thin strips
1/2 onion, chopped
1 bag frozen broccoli florets, thawed
1/4 cup soy
1/4 cup oyster sauce
2 tsp garlic powder
1/2 tsp ginger powder
1/4 tsp pepper
3 Tbl splenda

white rice for serving

Place meat, 2 Tbl soy and 2 Tbl teriyaki sauce in a large plastic zip bag and seal
Squeeze bag to mix and place in fridge for at least one hour
In a large pan add oil and bring to a medium-high heat
Remove beef from extra marinade and add to hot pan
Sear meat on both sides
Add onion and cook until just soft and translucent
In a small bowl whisk soy, oyster sauce, garlic powder, ginger powder, pepper and splenda
Pour sauce into meat and onions
Toss in broccoli and heat through
Serve over white rice

OREO Cookies 'n Creme Cookies

These are most definitely one of my favorite cookies!

OREO Cookies 'n Creme Cookies
Adapted from {See Jane Cook}

1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar
2 eggs, beaten
2 tsp vanilla
2 cups flour
1 pkg OREO Cookies 'n Creme pudding mix
1 tsp baking soda
1/2 tsp salt
2 cups white chocolate chips
12 OREO sandwich cookies, roughly chopped

Preheat oven to 350°F
In a mixer blend together butter and sugar
Stir in eggs and vanilla
Add flour, pudding mix, baking soda and salt and mix until combined
Stir in white chocolate chips
Fold in chopped cookies
Use cookie scoop and place on an ungreased cookie sheet
Bake for 8-10 minutes

Three Cheese Lasagna Rolls

This is a yummy dinner that doesn't take much effort at all but looks impressive.

Three Cheese Lasagna Rolls

1 box lasagna noodles
1 (15oz) container ricotta cheese
2 cups mozzarella, shredded and divided
1/2 cup parmesan, grated
1 tsp garlic, minced
1/2 tsp oregano
2 tsp parsley
1/2 tsp salt
1 egg, beaten
1 jar pasta sauce

In a large pot boil noodles according to package directions and drain
Preheat oven to 350°F
In a medium size bowl combine ricotta cheese, 1 1/2 cups mozzarella and parmesan
Sprinkle in garlic, oregano, parsley and salt
Stir in egg and combine all ingredients completely
Take a lasagna noodle and spread approximately 2 Tbl of mixture the length of the noodle
Tightly roll up noodle and place in a greased 9x9 pan
Repeat until pan is full
Cover noodles with sauce and top with reserved 1/2 cup of mozzarella cheese
Bake for 30 minutes

Peanut Butter Pound Cake

This recipe is from my grandmother.  She passed away last year and I had heard stories of this cake and my mom was kind enough to share it with me.  It was so good!  We loved it.  It would have only been better if I could have shared a piece with her.

Peanut Butter Pound Cake
Courtesy of {Mallie Shockley}

1/2 cup (1 stick) butter, softened
1 cup peanut butter
1 box yellow cake mix
1 small box vanilla instant pudding
3 eggs, beaten
1 cup water
1 Tbl vanilla

1/2 stick butter, softened
1/2 cup peanut butter
1 Tbl vanilla
1 box confectioners sugar
3-4 Tbl milk

Preheat oven to 350°F
In a large bowl blend butter and peanut butter together
Add the cake mix, pudding mix, eggs, water and vanilla
Batter will be thick
Place batter in a greased bundt pan smoothing the top
Bake for 50-60 minutes
Cool completely

For Icing
In a bowl blend together butter and peanut butter
Stir in vanilla and confectioners sugar
Icing will be thick
Add milk 1 Tbl at a time until desired consistency
You may add even more milk if necessary

Spread icing over cooled cake

Crockpot Chicken Gyros

A few years ago (ok...more than a few) my parents took me and my husband to their favorite little Italian place in Virginia and they recommended their Gyros.  It was my first time trying one, and since then I have been obsessed.  They are such a yummy fresh mix of flavors.  So I finally got brave and decided to make them at home.  Turns out they are not difficult to make at all!

Crockpot Chicken Gyros

3-4 Chicken Breasts
1 bottle Girard's Greek Feta Vinaigrette

Greek Pita Wraps

Suggested Toppings
Tzatziki Sauce
Sliced Cucumber
Diced Tomato
Red Onion
Black Olives
Sliced Romaine lettuce
Crumbled Feta Cheese

Tzatziki Sauce
1/2 cup plain greek yogurt
2 heaping Tbl cucumber (peeled, seeded and shredded)
1 tsp minced garlic
2 tsp dried dill
1/4 tsp lemon zest
2 tsp lemon juice
1/4 tsp salt
pinch of black pepper

Place chicken and vinaigrette in the crockpot
Cook on high for 3 hours
Remove chicken and cut into chunks
Remove excess vinaigrette from crockpot reserving 2-3 Tbl
Return chicken to crockpot with reserved dressing
Keep crockpot on warm to serve

For the sauce
In a small bowl mix together all ingredients
Keep in refrigerator until ready to serve

For the gyro
On one side of the pita place chicken as desired
Place toppings of your choice on top of chicken
Fold over and serve

Lasagna Skillet

I love lasagna...but during the week I am too busy/lazy to make it.  So I decided to take all the flavors that I love in lasagna and make it an easy weekday dish to prepare!

Lasagna Skillet

1 lb ground beef
1 jar (approx 3 cups) pasta sauce
2 cups beef broth
2 heaping cups rotini pasta (or pasta of your choice)
1/3 cup cottage cheese (or ricotta)
2 cups mozzarella cheese, divided

In a large skillet brown ground beef until no longer pink and drain off excess fat
Add pasta sauce and beef broth
Bring to a  simmer and add dry pasta
Simmer for approx 20 minutes or until pasta is cooked as desired, stirring occasionally
Stir in cottage cheese and 1 cup mozzarella cheese
Sprinkle remaining 1 cup mozzarella on top
Allow cheese to melt and serve