Spicy Sausage and Penne~ Waistline friendly

Hey there Hi there Ho there...

I have another new recipe to share with you. This one is super easy. So easy that my 9 year old girl child made it.

Recipe originates from this book

I have made several other recipes from this book that I love. I have shared them throughout this blog.

Let's get cooking...

Spicy Sausage and Penne

Ingredients:
1 cup uncooked penne pasta
1 cup frozen mixed vegetables
1/2 lb smoked turkey sausage, cut into 1/4 pieces
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/4 teaspoon crushed red pepper flakes
1 1/4 cup fat free milk
1/3 cup shredded part-skim mozzarella cheese

Directions:

In a large sauce pan, cook pasta according to package directions, adding the frozen vegetables during the last 6 minutes of cooking. Drain when done.

In another large non stick skillet coated with cooking spray, brown sausage, remove from skillet and keep warm. In a small bowl, combine flour, garlic powder, mustard and pepper flakes; gradually whisking in milk until smooth.

Add milk mixture to the same skillet you used to cook the sausage; bring to a boil stirring constantly for 1-2 minutes or until sauce has thickened.

Combine all elements and add cheese. Stir until cheese has melted through.

Side note: If serving to children I would omit the red pepper flakes. My children ate the meal but complained a little. Images were taken on my mobile phone, apologies for the poor quality.

Nutritional Facts: 1 cup equals 228 calories, 5 g fat ( 2 g saturated fat) 42 mg cholesterol, 650 mg sodium, 27 g carbohydrates, 3 g fiber, 18 g protein.

 

Navy Smokey iMakeup

Navy Blue Smokey iMakeup with a

 Play by play...

WINNING!

Like woah, it has been awhile since I have shared a makeup look with y'all. With fall approaching, I like to layer my eyelids like I layer my clothes. I love heavy eye makeup!

 <3 Heart it <3

I hadn't worn blue eyeshadow in quite awhile. So I put the neutrals away and decided to pop on some color.

Let us being...start with a clean face...

1: Prime those lids...

Use a eye shadow primer of your choice. This will help the with the durability of your shadow throughout the day.

2: I used 3 different blues on this look. Using my darkest shade, I shadowed in the creased of my lid. Circular motions to blend away harshness.

3: Using the next shade cooler then the last one...(a lighter blue) I applied it over my lid, leaving the inner crease of my eye clean. (another color will go here) I also went over the darker shade and blended upwards.

4: Using the lightest shade of blue (almost a sky blue) I *patted* the color into the inner crease. Then with a blender brush lightly swept it across my lashline. Using the same brush in a circular motion, starting at the inner eye, brushed upwards to blend harsh lines.

Also using a new brush and a MATTE nude tone, I applied it under my brow bone, blending slightly into deepest blue.

5: Line lashline with lq. Black eyeliner. I LOVE Revlons Lq. Liner Marker. Easy to use...

6: Wipe away any excess fallen shadow that is hanging around. I used make up wipes for easy clean up.

7: Apply your foundation, bronzer/blush, concealer or what ever you use...Curl your lashes, coat with mascara and finish with a lip gloss and you are done.

***Rule of thumb***

heavy eye make up = nude lips or a light gloss

minimal eye make up = powerful lips

Have a great weekend!

Loaded Mexican Pizza

PIZZA LOVER...yes that is me. I admit it...I could probably consume a whole pie myself, if allowed.

Being on this never ending diet, I have been looking at different ways to change my eating habits. Well giving up Pizza is just a hard thing to do, lets face it. So when I found THIS recipe in my cookbook...

I thought..."meh, I will try it" GLAD I did...scrumptious!

Loaded Mexican Pizza

Ingredients:

1 can (15 ounces) black beans, rinsed and drained

1 medium red onion, chopped

1 small sweet yellow pepper, chopped

3 teaspoons chili powder

3/4 teaspoon ground cumin

3 medium tomatoes, chopped

1 jalapeno pepper, seeded and finely chopped

1 garlic clove, minced

1 prebaked 12 inch pizza crust

2 cups freshly chopped spinach

2 tablespoons minced fresh cilantro

Hot Pepper Sauce to taste (Red Devil, Tabasco..you choose)

1/2 cup shredded reduced-fat cheddar cheese

1/2 cup shredded pepper Jack cheese

Directions:

In a small bowl, mash black beans; stir in the onion, yellow pepper, chili powder and cumin. In another bowl combine the tomatoes, jalapeno and garlic.

Place the crust on an ungreased 12 inch pizza pan; spread with bean mixture. Top with tomato mixture and spinach. Sprinkle with cilantro, hot pepper sauce and cheeses.

Bake at 400 degrees for 12-15 minutes or until cheese is melted.

Yields: 6 servings

Note: I think next time I will add Taco seasoning to the bean mixture for a more fiesta taste. Or add some Taco seasoned chicken after the bean mixture. As always extra ingredients rises the calorie intake.

Nutritional Facts: 1 slice equals 297 calories, 9 g fat ( 4 g saturated fat) 17 mg cholesterol, 566 mg sodium, 41 g carbohydrates, 6 g fiber, 15 g protein,



This was a really yummy meal, filling after one slice.

Make it and enjoy...

Sweet~N~Salty Halloween Treat

Hy-De-Ho Blog readers...

Just wanted to share a quick Halloween treat we provided for my daughters 4th grade class.

She is at that age were cutesy things are sorta, "LAME MOM"

So I came up with this...

It is a very simple classroom favor. No baking...

You will need this stuff...

Giant Pretzels

I found the ginormous pretzels at my local WinCo. Even the giant LONG pretzel sticks are cute.

Colored Candy Melts

heat according to packaged directions

Candy Treat Sacks

Ribbon

Sprinkles

Start by heating the candy melts down to a creamy mixture, enough to be able to dip the pretzel. Tap remaining candy off of the pretzel to avoid a clumpy mess. I didn't actually tap the pretzel because it would break, instead I tapped my palm against the bowl. All the excess dripped off and I was ready to move on to sprinkles.

Do not dip pretzel in sprinkles, again you will end up with a clumpy mess. Rather "sprinkle" the sprinkles...careful not to miss all sides of the candy coated pretzel.

Place on wax paper to dry. 

Individually wrapped and tied in their own little treat sack.

Ready for the girl child to hand out to her classmates.

Have a fun and safe Halloween

Check out what I made for the boy childs class HERE

I'm partying over here:

Halloween Ghostly S'more Treat

2fer ONE in one day...lucky peps you!

Today has been a super nasty busy day for me here at my little shack.

Wednesdays are always hideous, because of this

RA-TARDED thing the schools do...early release..

I mean...WHATHA?!?

I turn into a scawry MOMster...

Back and forth 4 times to school, with about 90 minutes in between each trip...

****LAME-O****

ANYwhoooo, today I was very productive! I even had a minute to share one of todays projects.

****SNAPS to me****

now LEGO...this is what I did.

My chitlins only have a 4 day school week this week.

Then they have a 4 day weekend.

We started our classroom Halloween treats today.

For Johns class he chose to do Ghost S'mores. An idea I found on, no other then Pinterest. You can see the originator HERE. Thank you for your cutesy idea. We heart it <3

To make this favor you will need:

Graham Crackers ( I also used Chocolate Grahams)

Ghost Marshmellow Peeps

Mini Individual Hershey Bars

Treat Sack of your choice ( I used Wiltons Shaped Treat bags)

I also purchased the snack size graham crackers, just for the fact that they are already broken into squares. I didn't want to run the risk of breaking them in irregular shapes. Plus they are cute right? I love mini things

Rather then pulling apart the PEEPs and having a sticky mess, I just cut them with my kitchen shears. Nice clean lines...yes.

Then just package them up...

Each treat sack should have:

2 graham crack squares

1 peep

1 mini chocolate bar

***enough to make ONE s'more***

***using the chocolate graham cracker***

***optional: I also added a label to the package***

Fancied them up with some festive orange ribbon

Made a quick Felt embellishment for the basket I found at Salvation Army for 89 cents. Brought it home cleaned it and spray painted it white and also added some black tulle. 

(my ghost is wearing a bikini or a bow-tie...you can choose)

All ready to go!

The boy child is excited to take his treats tomorrow and is at THIS moment PACING around them trying to sneak one...

Check back tomorrow to see what else we made for the girl childs class.

Italian Cabbage Casserole

Now THIS is a SKINNY ITALIAN recipe...

I love the Real Housewives of New Jersey.

 LOVE LOVE LOVE them.

I will tell you that Melissa happens to be my favorite this season, but we wont go into that right meow.

 Let us talk FOOD.

This recipe from my flavor-ite cookbook

is ON DISPLAY, ON DISPLAY, ON DISPLAY...

(couldn't help myself...Thank you Melissa Gorga)

Here we go....

Italian Cabbage Casserole

Ingredient-es:

(if you watch Real Housewives, you will understand my joke above)

1 medium head of cabbage coarsely shredded

1 lb lean ground beef (90% lean) I was able to find 93% at my supermarket, if you can find leaner meat that is always your best bet for your family.

1 large green pepper, chopped

1 medium onion, chopped

1 can (14 1/2 oz) diced tomatoes, undrained

1 can (8oz) tomato sauce

3 tablespoons tomato paste

1 1/2 teaspoons dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1/2 teaspoon salt

1/2 cup shredded part-skim mozzarella cheese

Directions:

Place cabbage in a steamer basket; place in a large sauce pain over 1 inch of water. Bring to a boil cover and steam for 6-8 minutes or until tender. Drain and set aside.

In a large nonstick skillet over medium heat, cook and stir the beef, green pepper and onion until meat is no longer pink; drain. Stir in the tomatoes , tomato sauce, tomato paste and seasonings. Bring to a boil. Reduce heat, simmer, uncovered for 10 minutes.

Place half of the cabbage in a 11x7 inch baking dish coated with cooking spray. Top with half of beef mixture. Repeat layers (dish will be full) Sprinkle with cheese. Bake uncovered at 350 degrees

for 15-20 minutes, or until heated through.

Yields: 6 servings

Nutritional Facts: 1 /13 cups equals 223 calories, 7g fat ( 3g saturated fat) 42 mg cholesterol, 438 mg sodium, 20 g carbohydrate, 7 g fiber, 21 g protein.

*I think another healthy flip to this meal would be add spinach into the mixture...YUM*

food served on a salad plate

I just want to thank BRAVO TV for getting me hooked on all the Housewives shows...

Today I am hookin up with

Mushroom Rice...

Yo YO YO!

How goes it?!?

I have another recipe to share with you. This one is a yummerlicious rice side dish...from my favorite cookbook...

ever, in the history of EVER!

Hopefully if you have been hanging out with me for awhile and have seen some of the others I have shared. I have convinced you to get this cookbook. ESPECIALLY if you are trying to watch your waistline.

Today I am sharing

Mushroom Rice

Ingredients:

1 small onion, finely chopped

1 celery rib, chopped

1/2 cup chopped celery leaves

2 tablespoons butter

1 pound sliced fresh mushrooms

3 cups uncooked instant rice ( I opted for instant Brown Rice)

3 cups of water

4 tablespoons Greek seasoning

1/2 cup chopped pecans, toasted



Directions:

Ina a large nonstick skillet coated with cooking spray, saute the onion, celery, and celery leaves in butter for 4 minutes. Add mushrooms; cook 4 minutes longer.

Add rice; cook for 4-5 minutes or until lightly browned. Stir in the water and Greek seasoning. Bring to a boil. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with pecans.

Yields: 8 servings

Nutritional Facts: (using instant white rice) 1 cup equals 232 calories, 9 g fat ( 2g saturated fat) 8 mg cholesterol, 529 mg sodium, 35 g carbohydrates, 2 g fiber, 5 g protein

*Chicken pictured above was marinated in Fat Free Italian Dressing and seasoned with Salt and Pepper.*

food pictured on a salad plate

Happy Noms...