Lately because of all the snow my little one has been home with me more than normal. Don’t get me wrong, I love spending time with that little girl, but trying to find something for her to eat for lunch besides a sandwich can prove difficult when I’m still trying to get some work done. Recently our family has started doing Weight Watchers so I wanted to make sure I could make something for lunch that we would both enjoy, but not undo our day. Mac and Cheese is my daughters favorite thing to have no matter the time of day so I went in search of a Weight Watchers Mac and Cheese Recipe and found one that was easy to make and tastes exactly like “normal” Mac and Cheese.
Your kids will love it and at only 4 Weight Watchers Points you will too! You can also make some Weight Watchers Berry Cobbler Cake to serve as a treat.
And since I’m loving my pressure cooker these days, I decided to make my Power Pressure Cooker XL version of my Weight Watchers Mac and Cheese Recipe. The result is amazing! This Pressure Cooker Macaroni and Cheese Recipe is my new comfort food. The macaroni is perfectly cooked and is so flavorful.
In my family, corned beef and cabbage is a favorite dish to serve for St. Patrick’s Day. I grew up in central PA where sometimes we do things a little different. We have always made our corned beef and cabbage with canned corned beef. In fact, it wasn’t until I was in my early 20’s that I even knew that corned beef could be bought in the fresh meat department at the grocery store and just means that the cut of beef was cured with salt crystals called corns. Sad isn’t it? I still have never made this dish any other way. I know it may sound a little strange but it makes a delicious hearty stew. My family loves this Irish Corned Beef and Cabbage Recipe.
Head of cabbage, chopped
2 cans corned beef
5-6 large potatoes, peeledand diced
4 cups water
Salt and pepper to taste
Garlic to taste
Put all ingredients in a large soup/stew pot. Bring to a boil. Boil until potoatoes and cabbage are tender (about 15-20 min). Simmer as long as you like, serve hot. You could also make this dish in a crockpot.
Just in case you really want to feel like you are dining in central Pennsylvania, you should have some crusty bread with homemade apple butter to go along with your Corned Beef and Cabbage. Oh and you should eat the leftovers for day and days and days until no one wants Corned Beef and Cabbage until next year. Happy St. Patricks’s Day! Don’t forget to wear green, you don’t want to get pinched.
I hope you enjoy this recipe that is one of our family’s St. Patrick’s Day traditions. We like to have fun and what better fun is there than good food, good friends, and great family fun. And since there is a little bit of Irish in everybody, please share with us some of your recipes, superstitions, or activities.
Also try this Easy Corned Beef Recipe!
Read out tips on buying corned beef, do you choose point cut or flat cut.
Check out these 12 Fun St Patricks Day Kids Crafts
I was scared to cook a turkey. It always looked so hard. I always remembered people looking like they have run a race after cooking this beast. One year, I jumped in and decided I would figure it out. I hope my post how you cook a turkey will help even the newest cook roast a delicious turkey.
1 stick of Butter
Salt and Pepper
Herbs (You can use rosemary) I cheat and use Herbes De Provence (it sounds fancy and tastes great)
1) If your turkey is frozen, you will need to thaw it in the refrigerator DAYS before Thanksgiving. If you have screwed up and didn’t do this, you can put it in cold water to thaw. Make sure you keep changing the water until it is thawed. I hope you didn’t have plans as this will take a while.
2) You will actually need to wash the turkey. Just use water. Do NOT use soap.
3) Pat the turkey dry with paper towels. I can imagine my husband grabbing a dish towel so I am being specific.
4) First things first, take out everything that is in the turkey. It most likely has stuff in there. This stuff will be used in your gravy.
5) Be sure to cut a little piece of skin to allow for room for your hand to go under the skin. Make a little clip up near the neck area and on the bottom.
6) Divide the butter in half and place one half in a measuring cup for later. Cut the second half into thin squares.
7) Place the thin slices of butter under the skin of the turkey.
8) Now place the turkey in a roaster pan.
9) Brush the outside of the turkey with olive oil
10) Sprinkle a little bit of salt and pepper on the outside of the turkey.
11) To finish seasoning the turkey, sprinkle on the herb of your choice. I used Herbes De Provence
12) Place 1 cup of chicken broth at the bottom of your turkey roasting pan
13) If you like, you can place the turkey in a roasting bag. I don’t do this though it does make clean up easier. I just buy a foil roasting pan which can be tossed after the meal.
14) Turn your oven to 400 degrees. Once the oven has reached 400 degrees, place the turkey in the oven with foil over the turkey for 60 minutes.
15) After 60 minutes, turn the temperature down to 325 degree for the remaining cooking time
16) I set my microwave timer to go off every 30 minutes so I can go over and pour the liquid at the bottom of the pan over the turkey. This is called basting.
17) Thirty minutes before the bird should be done, remove the foil.
18) Check the turkey often to see that it reaches 180 degrees. Be sure to do this in the fattest part of the bird.
19) You can crisp the skin by melting the remaining half of the butter and painting it on the skin of the turkey.
20) Once the turkey reaches 180 degrees, turn the oven to BROIL for about 3 minutes while watching carefully to make sure you do not burn the turkey.
21) Place foil lightly over the top and let the turkey rest before serving.
22) Finally, put your perfectly cooked bird on a serving platter. Don’t forget to throw flour on your forehead and pretend this was VERY hard.
• 12-pound turkey: 3 to 4 hours at 325 degrees
• 15-pound turkey: 4 to 4 ½ hours at 325 degrees
• 18-pound turkey: 4 ½ to 5 hours at 325 degrees
• 20-pound turkey: 5 to 6 hours at 325 degrees
I came up with some awesome ways to use leftovers.. Turkey Leftovers
We are sharing our favorite casserole recipe, a heart Cowboy Casserole Recipe that is perfect for cold winter nights or potlucks.
It’s around 40 degrees here in Tennessee today and it’s only the beginning of November! I’m thinking it’s going to be a cold winter for us which is something we are not really used to! I personally don’t mind the cold weather (as long as I don’t have to be out in it, ha!) because cold weather mean it’s time for snuggles and holidays! Casseroles are one of my favorite things to make during the winter because they are easy to make and are hot and filling. One of my family’s favorite casserole’s is this Cowboy Casserole Recipe! It brings together some meat, veggies, cheese, and tots all in 1 dish and is oh-so-yummy! Want to learn how to make it?
Please repin this Cowboy Casserole recipe pinContinue reading
School will be back in session before you know it, so that means it’s back to homework, after school activities, and sometimes a little crazy. I don’t know about you, but sometimes by the time I get home at night I’m not in the mood to make a 4 course meal. Any mama’s out there feel like that? Ha! So on those days I’m thankful that I have a few one pot meals recipes. One of my family’s favorite easy weeknight meals is my One Pot Jambalaya With Turkey Sausage Recipe! It’s spicy, filling, and most importantly, it’s easy! Let’s check out how to make it:Continue reading
I love Philly Cheesesteak sandwiches but I don’t love all the carbs that come with the bread. I had seen recipes similar to the one I have created and I thought I would give it a try only instead of baking my Philly Cheesesteak stuffed green peppers in the oven I decided to cook them on the grill.