Category: Recipes

Bariatric Surgery - My Story · cheese · hamburger · pasta · Recipes · Uncategorized · WLS

One-Pot Cheeseburger Pasta

jachancellorLeave a comment

I am scrolling through Facebook the other day, and came across this Tasty post with four different meals you can do with hamburger.  We are stretched a little tighter this time of year, and we have hamburger in the freezer so I thought I would give it a go.

You can see the preparation and original post here at Tasty One-Pot Cheeseburger Pasta.

Ingredients

for 6 servings

  • 1 lb ground beef
  • 1 cup onion, diced
  • 1 tablespoon garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons ketchup
  • 4 cups beef broth
  • 16 oz fusilli pasta
  • 3 cups shredded cheddar cheese
  • ½ cup milk
  • green onion, sliced, to serve

 Preparation

  1. In a large pot over a medium heat, add ground beef, onions, garlic, salt, pepper, worcestershire sauce, and ketchup. Break up the beef to incorporate the seasonings and cook until browned.
  2. Pour in the beef broth and bring to a simmer.
  3. Add the pasta and simmer for 20 minutes or until the pasta is cooked throughout and the broth has cooked down.
  4. Pour in the milk and cheese. Stir until the cheese has melted.
  5. Serve garnished with some sliced green onions
  6. Enjoy!

I used chickpea pasta instead of regular pasta – and that was my only substitution.

It was a hit!  Stephen loved it, as did David.  I could eat 3/4’s of a cup.  Not bad really since it is with protein pasta.  I think the flavors needed more a kick, but the boys liked it so that is really all that matters.

Blessings!

Bariatric Surgery - My Story · German · Recipes · Uncategorized · WLS

Pretzels 

jachancellorLeave a comment

Another one of the German box mixes in the GermanFoodbox.com subscription was the German Pretzel Mix.  This one was more complicated but wonderful.

Prepared the mix per the instructions (mix flour and yeast with warm water, mix with a dough hook), and let rise.I kneaded the dough, and shaped.  This was the difficult part.  I was not schooled in making pretzels, and it was apparent! Baked, and this was the result.  The flavor and texture were good.  The appearance was lacking…but again, yummy!

Had two bites with unsalted butter – memories of Germany.  Loved trying this, but not sure that I want to make them again.   It was a fun trying to make them.

Blessings!

Bariatric Surgery - My Story · desserts · fall · German · Recipes · Uncategorized · WLS

Blueberry Streusel Pie

jachancellor4 Comments

David and I subscribed to the German Box monthly delivery for a couple of months to see what they would send.  We received some different items, but mostly box mixes of stuff I used to love when in Germany.

One of the items they sent was the Kathi German Streusel.   I had a can of blueberry pie filling, and wanted to give it a try.


I followed the instructions on the box.  Although it says to use a spring form pan, I used a pie plate.  But the mix came together really well.Sprayed the bottom with non-stick spray, and pressed in 3/4’s of the mixture to the bottom of the pie plate.I didn’t just want a blueberry pie.  I wanted something a little more German.  I used 1/2 cup of sour cream, an egg, and 1/4 cup of granulated sugar – mixed it together and poured in the bottom of the crust.Then I dropped the pie filling onto of the cream mixture.Again, followed the instructions to use the rest of the streusel mix to the top.Bake at 350 degrees for 45 minutes or until a toothpick comes out clean in the middle.Let cool, and enjoy.  (Refrigerate after completely cool.)

It was so yummy.  As like most German desserts, it wasn’t overly sweet.  The sour cream mixture made it creamy, and cheesecake like but without the density.   I will definitely make this again.  I have Googled where to purchase the cake mix, and hope to get it again before Christmas.

 

Bariatric Surgery - My Story · Buffalo Chicken Dip · Chicken · football · Recipes · Uncategorized · WLS

Buffalo Chicken Dip

jachancellor1 Comment

My girlfriend Beth shared this recipe with me a couple of years ago on one of our couple trips.  I loved this!! It was game day on Saturday, and we have to have some sort of football food, right?  So I made this.

Ingredients:
1 can of chicken (large)
8 ounces of cream cheese, softened
1/2 cup ranch dressing
1/2 cup BBQ Sauce
1/4 Frank’s Red Hot Wings sauce
1 cup of finely shredded sharp cheddar cheese

Mix all of the ingredients (but not the cheddar cheese) in a bowl until blended and the cream cheese is thoroughly mixed in.Place into a baking dish, and bake at 350 degrees for 20-25 minutes or until the mixture is hot and bubbly.  Place the cheddar cheese on top, and return to the oven until the cheese topping melts.Let set for about 5 minutes, and serve.  You can use tortilla chips or Frito’s – a chip that is sturdy to hold the dip.  Most of the time I use Scoops, but we didn’t have any.

My plate with a 1/4 of a hamburger as well, because I can’t just have buffalo dip.  This mixes up effortlessly, and everyone loves it.


What is your favorite game day food?

Blessings!

 

Bariatric Surgery - My Story · Chicken · Recipes · Uncategorized · WLS

Sheet-Pan Chicken with Chickpeas, Cumin and Turmeric

jachancellorLeave a comment

This is from The New York Times Cooking site.  I receive their weekly emails, and this one look really good, so I thought we would try it.  Sheet-Pan Chicken with Chickpeas, Cumin and Turmeric.  I followed the recipe with the exception of the chicken – boneless, skinless chicken thighs.

img_2523-1

I loved this.  The chicken was moist, and the chickpeas were crunchy.  The sweetness of the roasted onions and the contrast of the lemon soaked onions were refreshing, and really worked.  I will definitely make this again.

Blessings!

Bacon · Bariatric Surgery - My Story · Recipes · Uncategorized · WLS

Bacon Wrapped Brussels Sprouts

jachancellorLeave a comment

I found this recipe at Savory Tooth.  I had all of the ingredients (love), and made it for my dinner the other evening.I cleaned and prepped the Brussels Sprouts, cut the bacon in half and wrapped a half slice over each sprout secured with a toothpick.

Arranged on a sheet pan covered with parchment (really a best friend of mine – love parchment).

The dip – I varied it with much more balsamic vinegar than the recipe called for.  I like it with more zip – and this had more zip.  It worked out to be equal parts of mayo and vinegar.

Bake at 400 degrees for about 30 minutes or until the bacon is crispy, and the sprouts are soft.

My plate.  Perfect.  I love bacon, and the earthiness of the sprouts added a nice, meaty taste.  The dip was tangy, and good amount of balance for the salty, bacon.

I will be making these again, and not just for an appetizer.  I think you should try these if you aren’t sure about the sprouts.  They are a good way to ease your way into loving this vegetable.

Blessings!

 

German · Mom · onions · Recipes · Uncategorized

Zwiebelkuchen

jachancellor2 Comments

Zwiebelkuchen or Onion Pie

You can find the original recipe at schnippelboy.  It is in German (I use a translator on the page).  I didn’t use his recipe for the crust as I didn’t have yeast, so I used Bisquick.  I made it a little thick – and in a round pan as well.

I also added allspice to the seasoning.  My mom always did this with her cabbage and onion pies.  He uses cumin, and I decreased it as well.

Ingredients:
Pizza Dough for crust
4-5 Onions sliced, and cooked until translucent
3 eggs
3/4 cup sour cream
Cumin, allspice, caraway seeds, dried parsley, salt and pepper

Directions:
Cook the onions in some oil and butter (about half and half) with the cumin, allspice and salt and pepper.  Cool slightly. Mix together eggs and sour cream.  Add the caraway seeds, and dried parsley to mixture.  Layer the onions on the pizza dough (pressed out in your choice of pan, brush with olive oil).  Pour the egg mixture on top of the onions.  Bake at 400 degrees until cooked through (approximately 40-45 minutes).

I did enjoy this, as did David.  I will be searching for some other onion pie recipes as this one was close to my Mom’s, but just not there.

Blessings!

family · Ham · Recipes · Uncategorized

Ham And Cheese Rolls

jachancellorLeave a comment

Sunday morning snack for Stephen.  Quick and super easy to do.  One can of crescent rolls, slices of ham, and shredded cheese.Press out two pieces of the roll mixture to make a rectangle.  Place the ham on top (I used two slices per rectangle).Shredded some Gruyere cheese.Place the cheese in the middles (sorry no picture), and roll.  Press the seam together, place the roll seam side down on parchment.Bake at 400 degrees for about 20-25 minutes or until dough is cooked through.

Stephen enjoyed them, as did David.  These were not for me!

Blessings!

Beef · crock pot · fall · family · Recipes · Uncategorized

Crock Pot Beef Roast

jachancellorLeave a comment

Cooler weather usually means crock pot roasts and soups for us.  David would have pot roast of some sort every day if he could.

Place chopped celery (4 stalks), and then chopped onion (2) layered in the crock pot.I coated the roast (on both sides) with McCormick Season Salt, and seared in some olive oil.Place on top of the celery and onion layers.  I had added some celery seed, pepper and parsley the top of the layer before laying the beef on top.Washed and quartered potatoes, and carrots, and layered those on top of the beef.Cooked on high for 7 hours.  I did add a cup of broth, and 1/2 cup of Apple Cider Vinegar (for some brightness).

The beef was moist, tender and full of flavor.  David and Stephen enjoyed the most of it for a couple of days (thank goodness).

Blessings!

Bariatric Surgery - My Story · comfort food · football · Recipes · Uncategorized · WLS

Pigs in a Blanket

jachancellorLeave a comment

Saturdays are football days, and even with my weight loss surgery I still like to have not so great for me food.  Pigs in a Blanket are yummy, little snack bites that are really easy to make.  One container of crescent rolls, and a package of lil’ smokies.  Roll out the dough, and press the seams together, then cut into smaller strips.  Place the sausage in the middle and roll.  Bake at 400 degrees for about 20-25 minutes or until done.  My plate with some of the ones with not a lot of bread on them.  Had to have them with Dijon mustard.  David loves his with Ketchup.  Satisfied my craving, and on the cool day, something warm.

What are your go to snacks for Fall?

Blessings.