Monthly Archives: October 2016

Pumpkin Churro Waffles

October 29, 2016

It’s Halloween weekend here in the Twice Around kitchen, and we’re kicking it off with one of our fall favorites.  These pumpkin waffles are our “go to” in the fall – and for good reason!  2 ingredients and 5 minutes to homemade fall goodness that fills the house.  This morning we gave them a churro twist, but they are simply perfect with or without the cinnamon/sugar finish.

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Easiest Pumpkin Waffles
1 Can Pumpkin Puree
1 Boxed Angel Food Cake Mix

Mix together and cook up in your waffle iron, about 4 and 1/2 minutes.

For the “Churro” finish :
Melt 1 stick of butter in a bowl.  In a separate bowl, combine 3 tbsp sugar with 3 tbsp cinnamon.  As soon as the waffles come out of the waffle iron, dip both sides in melted butter and then coat both sides in the cinnamon sugar mixture.

No tricks here, only treats!  Happy Halloween!

Chicken Quinoa Bowls – A Shortcut Supper

October 20, 2016

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Ya’ll- this isn’t really even a recipe.  HOWEVER, dinner tonight was SO easy and SO good, that I couldn’t let it pass by without sharing it.  Sometimes our days are hectic, and I just don’t have the energy to put forth much effort into dinner.  Tonight was one of those nights.  I spent my afternoon at a training session on the other side of the county, and knew I’d be sitting in traffic while driving home.  I could have gone to grab fast food or take out, but I really still wanted a family meal that was nutritious and worthwhile for our family to be eating together.

ENTER THE SUPERMARKET SHORTCUT SUPPER.

These Chicken Quinoa Bowls are super satisfying, and super easy…and best of all, on the table in about 20 minutes.  It involves one quick stop to the supermarket (express lane style!), and a few moments to pull it all together.

Your Express Lane List:
1 rotisserie chicken
1 can/ jar of red enchilada sauce
1 avocado
Quinoa
Birds Eye Steamfresh “Protein Blends Southwest Blend”
Lime Juice (optional)

Once home, combine 1 cup of quinoa with 2 cups of water (or 1 cup water, 1 cup chicken stock if you have that around- it just helps enhance flavor) in a sauce pan.  Bring to boil, reduce heat and simmer on low for 15-20 minutes.  Kids, that is the hardest part of this meal.

While that’s going on, cut off the chicken breasts from the rotisserie chicken, and slice.  You could also just pull off some meat and do it pulled chicken style. We aren’t fancy here. I won’t tell.  Slice your avocado.  Open that jar of enchilada sauce.   Pour yourself a nice drink, or crack open a Corona.

Pop the Southwest Blend veggie steam pouch into the microwave.  It takes about 5 minutes, if you are like me and like to time things accordingly.

And then… Build your bowl.

I started with a base layer of quinoa, and then add the southwest mix.  Then I topped it with the chicken and generously drizzle enchilada sauce all over that sucker. Lastly, I added my avocado slices and a squeeze of lime juice, just for fun.

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It was SO GOOD.  Seriously, you would never ever imagine that there were so many shortcuts in this meal.

BONUS : We have leftovers to take for lunch.

Greek Meatloaf

October 19, 2016

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In the fall, meatloaf becomes a staple in our house.  Something about it just feels warm and cozy like a hug, and I find myself adding it to the menu almost every week.  In relatively little time, the prep work is done, and the house begins to fill with a comforting aroma that almost takes me back in time.  BUT, as much as everyone in this house LOVES meatloaf (the littlest one, included!) I get tired of the same meatloaf over and over.  So tonight, I brought something new to the table with a Greek twist on a family fall favorite.  The 2 parts lean turkey to 1 part lamb makes this a guilt-free, satisfying dinner that’s sure to please one and all.

Greek Meatloaf

1lb lean ground turkey (I use 90/10)
1/2 lb ground lamb
1 egg
1/2 can of diced fire roasted tomatoes, drained
2 cups wilted baby spinach
1 cup crumbled feta cheese
1/2 cup panko breadcrumbs
2 TBSP garlic powder
2 TBSP onion powder
Juice of 1 lemon
Salt
Pepper
Ketchup (to coat the top)

The beauty of meatloaf prep:
Toss all of the ingredients into a bowl and combine with your God given tools- your hands!  Squish and mix!

I actually took my meatloaf mixture and formed it into two loaves of equal size on a baking sheet.
Then, each was coated with ketchup before being popped into a 375 degree oven for 50-60 minutes.

I have to tell you- this was the most moist and flavorful meatloaf that I have made in a while.  It’s definitely a keeper in our book, and I hope it will be in yours, too!

What’s your favorite fall comfort food?