Coriander and Cumin Grilled Pork Medallions

I have decided that I am going to grill more.  I don't mean eat food that was cooked on the grill more often I mean I MYSELF will actually use the grill more often.  I usually pass the job off to someone else like my husband or even my mother-in-law.  Grilling can't be that hard right?!?  Now if someone just teach me how to start it, I will be good to go!

Ingredients:

• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Cumin
• 1/2 teaspoon Ground Coriander
• 1 teaspoon Minced Garlic
• 1 1/2 Tablespoons of Olive Oil
• 1.5 lb Pork Tenderloin
• 1/8 teaspoon Black Pepper

Serves 6

Cut pork tenderloin in medallion like pieces about 3/4" thick.  In a small bowl combine all ingredients except pork in a small bowl.

  Next, brush mixture on pork pieces.  Let sit for about 15 minutes.

  Grill to internal temperature of at least 145 degrees.

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Magical Moms July Menu

I don't know about you, but I have been having a harder time planning my meals, I don't know if it is because it has been so HOT here or what!  I tried to place lots of easy things that can be done on the grill or slow cooker to keep the oven OFF!  Today it is going to be 100 degrees!  Maybe I will just cook on the side walk!  I know I want to spend as much time as I can at the pool or being adventurous with the kids.  Hopefully this menu will have it all planned out for you so you can spend some more quality time with your family!

*Recipe Coming Soon

                                               JULY

Sunday	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday
			1 Cajun Shrimp Pasta	2 *Bang Bang Chicken, Sweet Pepper Pilaf	3 Kielbasa, Disney's Maui Scalloped Potatoes	4 Spicy Teriyaki Chicken Thighs, Garlic Parmesan Green Beans, Honey Roasted Redskin Potatoes
5 Cheesey Chicken Quesadilla, Easiest Corn Salsa	6 Chicken Salad Lettuce Wraps	7 Crazy Good Crab Cakes	8 *Apple Pork Tenderloin, Sweet Creamed Corn	9 Grilled Steak and Spinach Tacos	10 Movie Night Connie's Caramel Corn, Chocolate Covered Strawberry Milkshakes	11 *Sweet and Sour Chicken
12 Deep Dish Portabello {Pizza}	13 *Chili Cheese Coneys	14 Slow Cooker Ranch Pesto Chicken Pasta	15 Steak Oscar with Steamed Asparagus, *Loaded Baked Potato Casserole	16 Slow Cooker 8 Spice Lemon Chicken, Steamed Broccoli, Parmesan Pilaf	17 Red Pepper Turkey Burger Sliders,  Baked Sweet Potato Fries with Cinnamon Honey Mustard dipping sauce	18 Sweet and Spicy Bacon Wrapped Chicken, Almost Cut Potatoes, Loaded Potato Topping, Grilled Green Beans
19 Sausage and Pepper Pasta, Cucumber Salad	20 *Lemon Bruchetta Chicken	21 *Grilled Shrimp and veggies	22 Creamy Garlic Ranch Pork Chops with Garlic Mashed Potatoes	23 *Steak and Rice Roll Ups, *BLT Wedge Salad	24 HOT and Spicy Chicken Fajita Piles	25 Mouth Watering Pot Roast
26 Grilled Bourbon Pork Medallions, Rosemary Chive Grilled Potatoes, Green Waldorf Salad with Honey Yogurt Dressing	27 Creamy Mushroom Angel Pasta	28 *Pan Seared Scallops with Bacon Butter Sauce, Spinach, Garlic Quinoa and Brown Rice	29 Creamy Mushroom Angel Pasta, Spinach Salad	30 Mushroom Swiss Burgers, garlic french fries	31 Game Night, BBQ Chicken Potato Skins, Coco Loco Chicken Tenders

Slow Cooker Ranch Pesto Chicken and Pasta

Since it is July and SUPER hot here, I am trying to avoid turning on the oven.  Gosh that sounded like something my grandmother would say:)  I would prefer to grill every night, but that just isn't realistic either.  This week my oldest son started summer sandlot baseball so I am in need of some quick and easy meals for the family.  This slow cooker recipe is perfect.  I can throw it in the crock pot and head to the pool for the afternoon.  All I have to do is boil some pasta and throw it all together.  SUPER EASY!

Ingredients:

• 4 Boneless Chicken Breasts
• 1 1/2 Tablespoons of Dry Hidden Valley Ranch Dressing Packet
• 1/2 teaspoon Minced Garlic
• 1/3 Cup Chicken Broth
• 3 oz of Pesto
• 1 Tablespoon Olive Oil
• 1/4 Cup (plus more for garnish) Fresh Grated Parmesan Cheese
• 1 pound box of Tri-color Rotini Pasta
• 8- Diced Cherry Tomatoes

Serves 4

In a small bowl (I use a pyrex measuring cup) combine pesto, minced garlic, Hidden Valley Ranch Mix, and chicken broth- mix well.  Place chicken in slow cooker and pour mixture over top.  Set slow cooker to low and cook for about 4 hours.

Boil water and cook pasta according to box.  Drain pasta and toss with olive oil.  Pour pasta into slow cooker and mix with chicken and sauce.  Add Parmesan cheese and toss.  Serve pasta and chicken with a little more Parmesan and diced tomatoes.  Enjoy!

I often make my own pesto here is the recipe and another one of my favorite dishes- Pesto Chicken



This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus



Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.

Grilled Steak and Spinach Tacos

This is a perfect summer meal because you can eat it with the steak at more room temperature than straight off the grill (but eat it however you like).  That makes if not feel like such a heavy meal.  The pepper jack cheese adds just the right amount of spice and the tomatoes keep it cool!  Just a few basic ingredients for a delicious dinner.

Ingredients:

• 1 1/2 pounds of Flank Steak
• 1 1/2  Tablespoons Montreal Steak Seasoning
• 3 Tablespoons Olive Oil
• 1 teaspoon of Worcestershire Sauce
• 1/2 teaspoon of minced garlic
• 8-10 Flour Tortillas (taco size)
• 12 Sliced Cherry Tomatoes
• About 5 Cups of Baby Spinach (1 6 oz bag)
• 1 1/2 Cups of Shredded Pepper Jack Cheese
• Diced Red Onion (optional)

Serves 4-5 (two tacos each)

In a ziploc bag combine olive oil, Montreal steak seasoning, and minced garlic.  Add meat and marinate for about an hour.  Grill steak to desired temperature.  Let rest (uncovered- it's ok for the steak to cool a bit) for about 5 minutes, then cut in to strips.  Layer a handful of baby spinach on the tortilla, add steak strips, pepper jack cheese, slice tomatoes, and red onion (optional).  And there you go a PERFECT summer dinner!

This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus


Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.

Garlic Parmesan Green Beans

Some people in my family are a little more picky about what vegetables they eat than others (I won't name names:) This time of year you can find fresh green beans at the farmers market or the grocery store and we are taking advantage of it.  This is one of our favorite ways to make green beans.  This recipe is so easy and can be made for a few people or for a crowd with little preparation.  

Ingredients:

• About a pound of Fresh Green Beans
• Salt 
• Pepper
• About a Tablespoon of Fresh Grated Parmesan Cheese
• About 2 tsp of Olive Oil
• 1/4 teaspoon of Garlic Powder

Serves about 6

Preheat oven to 425 degrees.  Make sure green beans are clean and dry.  

 Line a baking sheet with aluminum foil for easy clean up.  Drizzle olive oil over beans.  Lightly sprinkle with salt, pepper, and garlic powder.  (be careful not to over salt...remember you can always add more after they are cooked).  Toss green beans to coat.  Create a single layer of beans on the baking sheet.

Bake for 10 minutes, remove from oven.  Using spatula flip the green beans around and return to oven for 5 more minutes.  Remove from oven, top with Parmesan, and serve.  

I served this with Spicy Teriyaki Chicken Thighs and Honey Roasted Redskin Potatoes.  The flavors all complimented one another PERFECT!

Green Beans are a family favorite veggie so I make them often...

Grilled Green Beans

Grandma's Green Beans


B.B.B. Bacon Bean Bundles


This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus


Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.

Spicy Teriyaki Chicken Thighs

The blog has taught me many things.  One of them is that recipes don't have to complicated to be delicious!  Tonight I made a dinner that everyone LOVED and it was SO simple.  I made the marinade with ingredients I had on hand in the fridge and pantry and it is staying on my keep list and you should at it to yours too!

Ingredients:

• 2 Tablespoons of Teriyaki Sauce
• 1 Tablespoon Soy Sauce
• 2 Tablespoons Vegetable Oil
• 1 Tablespoon Hot Chili Sauce
• 4 Tablespoons of Orange Juice
• 6-8 Chicken Thighs (I used Boneless)

In a small bowl combine all ingredients except chicken and mix well.  Pour over chicken and marinate for 30 minutes.  Grill until cooked thoroughly.

I served this with Garlic Parmesan Green Beans and Honey Roasted Redskin Potatoes.  The flavors all complimented one another PERFECT!

This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus


Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.

Grilled Zucchini and Yellow Squash

I love making vegetables on the grill, because it is one less pan in the kitchen.  Which means one less thing for me to wash!  And that always makes this mom happy!!!  This is a very basic recipe that can be served with just about any meat from the grill.  

Ingredients:

• Olive Oil
• Lemon Zest
• Salt 
• Pepper
• Pinch of Crushed Red Pepper
• Zucchini
• Yellow Squash

Wash the outside of the vegetable.  I usually use a potato peeler and take of a few strips of the skin.  Cut zucchini and yellow squash into uniformed size pieces.  This helps to make sure that they cook evenly.  Place in large bowl.  Drizzle with olive oil (you want the veggies to be very lightly coated) and salt and pepper.  Sprinkle on a pinch of crushed red pepper and about a 1/2 teaspoon of lemon zest.  Toss until coated well.  

Place the zucchini and squash on the skewers.  Remember if using wooden skewers you need to soak them in water first.

Place on the grill for about 8 minutes turning throughout to make sure that all sides are cooked.  

I served this with Tequila Lime Shrimp and Cumin Brown Rice... definitely the perfect combination!  They take just about the same time to cook so there is no worries about timing.

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Mini Strawberry Cheesecake Cream Pies

This dessert is part cheesecake and part mouse, but all delicious!  Our strawberry picking at Wegmeyer Farms in Hamilton, Virginia was a great success and I have been making all kinds of yummy treats for my family.  I am sad that the season is coming to an end.  Fresh picked strawberries have become a new family favorite!

Ingredients:

• About a Cup of Strawberries (enough to make 1/2 cup puree) plus a couple to cut up for garnish
• 8 oz Block of Cream Cheese (I used 1/3 les fat, just don't use fat free)
• 1/2 Cup Heavy Whipping Cream
• 1/3 Cup plus 2 Tablespoons Powdered Sugar
• 1 teaspoon Vanilla
• 6 Mini Graham Cracker Pie Crusts (or one large one)

Place about a cup of strawberries into a small food processor and pulse until no large chunks remain, but don't make it completely pureed.  Pour into measuring cup to make sure you have a 1/2 cup.  Set aside.

In medium size bowl, combine cream cheese, vanilla, and 1/3 cup powdered sugar.

Add Strawberry puree to cream cheese mixture and mix on low until thoroughly combined.  Set aside.

In large bowl, (not because you are making a lot, but because you don't watch it to splatter everywhere) combine 1/2 heavy whipping cream and 2 tablespoons of powdered sugar.  Mix with electric mixer until it becomes stiff like whip cream.

Fold in whip cream with the strawberry cream cheese mixture with rubber spatuala.  Then evenly distribute pie filling into mini graham cracker crusts or one large crust.  Chill for at least 30 minutes and serve.

Twice Baked Sweet Potato

You may have noticed that the Lewis Family has recently discovered that they REALLY like sweet potatoes.  We used to be the family that served them on Thanksgiving because that is what you are "supposed to do" well not any more.  We have made sweet potato fries, chips, baked with cinnamon sticks, and now twice baked!  DELICIOUS!

Ingredients:

• 4 Sweet Potatoes
• 2/3 Cup of Mini Marshmallows
• 3 Tablespoons of Butter
• 3 Tablespoons of Brown Sugar
• 2 Tablespoons of Apple Sauce
• 1/8 teaspoon of Cinnamon
• A couple Dashes of Nutmeg
• Sugared Pecans (optional)

Bake sweet potatoes in the oven for about 40-50 minutes or until you can easily insert a knife.  If you don't have time to bake them, you can cook them in the microwave.  Cook time will vary depending on the size of the potato.  Let the potatoes cool a little bit.  They will be easier to handle and hollow out if they are cool.  

Preheat oven to 375.  Cut the top/center off and carefully scoop the insides into a bowl.  Be careful to keep the skin in tact.  In the bowl with the sweet potato add in butter, brown sugar, cinnamon, and nutmeg.  Lightly smash with potato masher.  

Take a quick taste and make sure you have added the right amount of spices.  Since sweet potato sizes vary so much you may want to add in another dash of something.  Fill sweet potato shells with the mixture, place in baking dish, and bake for about 10 minutes.  

Then top with marshmallow and sugared pecans.  Place in oven for additional 5 minutes.  

I served this with Slow Cooker Rotisserie Style Chicken.

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Marvelous May Menu

Spring is officially here!  The weather is warm and we are starting to think about bathing suit season...Yikes!  I guess we should all pay a little more attention to what we are eating.  We spent the last few weeks experimenting with new recipes and taking some of the tried and tested and making them a little better for our waistlines.  We love to cook even more in the spring and summer because of all of the possibilities added with the availability of so much more seasonal produce!  We also love that we can fire up the grill a few nights a week which gets our husbands involved in some of the cooking too!
The Magical Moms March Menu Madness and Appetizing April Menu feature many of our favorites so be sure to check them out!
*Recipe coming soon

Sunday	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday
			1 Mexican Chicken Chopped Salad	2 Skinny BBQ Chicken Pizza on the Grill, Honey Grilled Pineapple	3 Athenian Chicken, Henderson Hummus {updated}	4 Buffalo Chicken Salad with Homemade Low Fat Spicy Ranch
5 Red Pepper Turkey Burger Sliders, Baked Sweet Potato Fries with Cinnamon Honey Mustard Dipping Sauce	6 *Beef and Barley Soup, Fresh and Fancy Fruit Salsa	7 Peppered Steak Salad with Low Cal/Low Fat Homemade Blue Cheese Dressing	8 Skinny Suiza Enchiladas	9 *Maple Chili Glazed Pork, *Krazy Quinoa	10 Lemon Grass Skewered Shrimp, Lemon Orzo Salad with Asparagus and Tomatoes	11 *Steak Fajita Lettuce Wraps
12 Coco Loco Chicken, Sweet Potato Crisps	13 Black Bean and Corn Potatoes, Zucchini Chips with Chive and Onion Dipping Sauce	14 Slow Cooker Rotisserie Chicken,	15 *Chicken Tacos, *Fresh Corn Salsa	16 *Mediterranean Chicken and *Quinoa	17 Orange Chicken Brown Fried Rice, Secret Fruit Salad	18 Grilled Chicken, Awesome Asparagus Risotto
19 Spaghetti and *Turkey Meatballs	20 Low Carb Italian Chopped Salad	21 Kahlua Pork  Tostadas with pineapple salsa	22 Turkey Gyros	23 *Steak Carnitas	24 Deep Dish Portabello {Pizza}	25 *Tequila Lime Shrimp, Brown Rice
26 Parmesan Spaghetti Squash, Cucumber Salad	27 Lean Mean Chicken Bacon Machine (Gluten Free), Strawberry Spinach Salad with Raspberry Vinaigrette	28 Hot and Spicy Fajita Piles, Cilantro Brown Rice	29 Gluten Free Bacon, Onion and Garlic Pizza	30 Fiesta Lime Grilled Chicken, Oven "Fried" Zucchini with Spicy Garlic Dipping Sauce	31 Teriyaki Beef and Broccoli