Sunday, November 25, 2012

Pizza Quesadillas {"Pizzadillas"}

Quesadillas are my ultimate go-to quick meal or snack. My husband and sons love them, and they are quick, easy, and cheap. What more can you ask for? One of my favorite versions are my "pizzadillas." You can use any pizza toppings you want to fill them. My sons love Hawaiian pizzadillas and my husband loves pepperoni with lots of red pepper flakes. Customize them and make them your own! The best part is they'll be ready in minutes!

Pizza Quesadillas {"Pizzadillas"}
Serves 1
Recipe and Photos by Jill Chall

1 whole wheat burrito-size tortilla
1/2 c plus 2 T mozzarella cheese
5-6 pepperoni
1 T chopped black olives
1 T chopped red or green peppers
2 T pizza sauce
1 T grated, fresh Parmesan cheese
1/8 t dried oregano

On one half of the tortilla, sprinkle on 1/2 c mozzarella cheese. Layer on the pepperoni, olives, and peppers. Sprinkle the pizza sauce over the toppings. Sprinkle the last 2 T of mozzarella and the 1 T of Parmesan cheese. Sprinkle the oregano on top. Fold over the tortilla and place in a heated, dry non stick skillet. Cook over medium-low heat for 2-3 minutes until golden and crispy. Flip and cook the other side for 2-3 minutes until it is also golden and crispy. Slide the quesadilla onto a cutting board. Wait 1 minute, then cut with a pizza cutter into triangles. Serve with extra heated pizza sauce and enjoy!

Tuesday, November 20, 2012

Apple Spice Granola

Plain greek yogurt with granola is one of my all-time favorite breakfasts. It's fast and full of great protein and whole grains. This apple spice version is no different-great on yogurt or eaten with milk (or by the handful!). Take the time to make this granola and you will have an easy and healthy breakfast for weeks.

Apple Spice Granola
Adapted Recipe and Photos by Jill Chall

5 c old fashioned oats
1 c dry (uncooked) quinoa
1 c chopped pecans
2 1/2 t ground cinnamon
1/2 t ground allspice
1/2 t ground nutmeg
3/4 t salt
1 c unsweetened applesauce
1/4-1/2 c brown sugar (depending on sweetness you want-I used 1/4 c)
3 T honey
1 T canola oil
1 t vanilla 
1 1/2 c dried apples, chopped
Preheat oven to 300 degrees. Line 2 baking sheets with parchment paper.
In a large bowl, mix oats, quinoa, pecans, spices, and salt. 
In a pot, over medium heat, stir applesauce, brown sugar, honey, and oil together until combined and bubbling. Turn off the heat and stir in the 1 t of vanilla.
Stir wet mixture into oat mixture, until fully incorporated. Spread mixture evenly and in a thin layer on the 2 parchment-lined baking sheets.  
Bake at 300 degrees for 45-50 minutes until golden brown. Stir every 10-15 minutes for even cooking. Let cool completely then stir in the chopped dried apples. Store in an airtight container for up to a month.

Saturday, November 17, 2012

Baked Buffalo Chicken Tenders

My husband loves buffalo sauce. On wings, chicken sandwiches, and especially on chicken tenders. We have a history with buffalo chicken tenders, since the very first time we met, he ordered them at the restaurant. When we were dating, he ordered them almost every time we went out to eat. In short, he has eaten his share of buffalo chicken tenders-all of which have been fried. Now, I love my dear husband, and thought it was high time that I tried baking his tenders instead of frying them (we want to keep him around for a while :)). Let me tell you-he LOVED these! He loves that he can still have crispy tenders thanks to the panko crust. Try these healthier buffalo chicken tenders-you won't regret it!

Another way to get baked chicken tenders very crispy is to use a cooling rack over a baking pan, so the hot air can circulate the chicken. This lets the chicken cook evenly and get nice and crispy! I use a non-stick cookie cooling rack, and have loved the results I've gotten.

Baked Buffalo Chicken Tenders
Adapted Recipe by Jill Chall
Original Recipe from

4 boneless, skinless chicken breasts, cut into tender-size strips
1/4 c white whole wheat flour
1 t garlic powder
1/2 t onion powder
1 t cayenne pepper
1/2 t kosher salt
1 1/2 c panko 
2 eggs, beaten
1 T buffalo sauce (such as Texas Pete)

 In a large ziploc bag, place flour, 1/2 t garlic powder, 1/4 t onion powder, 1/2 t cayenne pepper, and 1/4 t kosher salt. Add chicken tenders and shake bag to coat.

In a seperate shallow bowl, add eggs and 1 T buffalo sauce. In another shallow bowl add panko and the remaining seasonings. Prepare a baking sheet with foil. Place a cooling rack on top and spray with cooking spray. 

Bread tenders by dipping in egg mixture, then the panko mixture. Place on cooling rack. Repeat until all tenders are coated. Spray the tops lightly with cooking spray. Bake at 400 degrees for 8-10 minutes (depending on size of strips). Flip the tenders with tongs and spray lightly again. Bake an additional 8-10 minutes, until cooked through. Serve with buffalo sauce and enjoy. 

Sunday, March 11, 2012

Chocolate Chip Banana Mini Muffins

I haven't posted in so long, but I had to stop in and give you this awesome recipe. These chocolate chip banana muffins are my kids' favorite muffins, and I feel good about making these for them because they are pretty healthy.

So, if you have bananas that look like this:

You're in luck! (Sorry if this grosses you out!) The browner the bananas, the better. This is my go-to recipe for overripe bananas!

Chocolate Chip Banana Mini Muffins
Adapted from Allrecipes
Photos by Jill Chall

1 c White Whole Wheat Flour
3/4 c all purpose flour
3/4 c white sugar
1 t baking soda
1 t baking powder
1/2 t salt
3 T flax seeds (optional)
1 egg
1/2 c unsweetened applesauce
1/2 c plain greek yogurt (I've also used lowfat vanilla before with great results)
1 1/2 t vanilla extract
1 c  mashed ripe bananas
1/2 c semisweet chocolate chips

Combine the dry ingredients together. Combine the wet ingredients together. Mix the wet into the try using a rubber spatula. Mix gently until just combined-don't overmix! Fold in the chocolate chips. Spray 2 12-count mini muffin tins with cooking spray or line with mini-muffin liners. Fill mini muffin tins 2/3 of the way. Bake at 350 degrees for 12-15 minutes, until just golden. Let cool for 5 minutes in pans, then remove to a wire rack for cooling. Store in an airtight container, but most of all enjoy!

Baby tested, Baby approved!

And he'll even share :0) 

Tuesday, February 7, 2012

Our Little Monster is 1! Landon's 1st birthday party!

Two weekends ago, we celebrated our younger son's birthday. Family and friends got together for food, presents, and cake for our sweet Landon. I decided on a monster theme after seeing a link for monster cupcakes on Pinterest. These cupcakes turned out too darn cute and they were so easy to make!
First, I made homemade funfetti cupcakes, then topped them with buttercream frosting. I used the Wilton #233 tip for a "furry" look.

To make the body parts, I drew them with permanent marker on a piece of white paper. Then I placed wax paper overtop of the drawings and traced using Wilton's candy melts. (do not try to dye the candy melts or you will get a gloppy mess! you have to buy the already colored melts!) To trace the images, I simply put the melted candy in a small ziploc and clipped a small hole in the bottom corner of the bag (but you certainly could use an icing bag and tip). I did many different parts including, eyes, fangs, teeth, mouths, horns, tentacles, arms,wings, noses, ears, and even moustaches!

Didn't everyone do a great job?

For the favor, since we had way more adults than children, I decided to do a homemade monster cookie mix! I simply layered cookie ingredients together and tied the jar with a ribbon. I also included instructions for baking the cookies.

Landon had such a wonderful time at his party!

Saturday, February 4, 2012

Things I'm Loving

My new nephew, Christian Scott! Born December 21, 2011
He was definitely the best Christmas present!
I get to start watching this sweet little boy in a few weeks!
Do you think I'll have enough boys around my house? :0)

This face on Christmas morning. Porter was so excited for Christmas this year! Christmas morning with a three year old was magical. (Landon's first Christmas and our first Christmas in our new house too!)

Gotta love posed family shots! 

Cousins on Justin's side! My boys are so lucky to have such a big family-Landon has three cousins born the same year as him!

All the cousins on my side! So funny that my parents have three grandsons after having three daughters.

My two boys sharing their room!

Many generations getting to spend quality time together! My boys love their great granddad!

Porter playing a superhero video game

My baby turning one! I can't believe it's been a year, and I could never imagine our family without our Landon Bean!

Landon's bouncy horse! He loves his big birthday present (and so does Porter!)

Celebrating Landon's birthday with banana cake :0) He loved it!

This very toothy grin! (and days at the park with Daddy)

This very happy boy!

Just a few things I'm loving these days!

Thursday, December 15, 2011

Crockpot Turkey Enchilada Chili

Man, do I love a good crockpot recipe! Well, the best part about this recipe is that it wasn't really a recipe at all. I knew I wanted to make a soup in the crockpot, so I raided my freezer, fridge, and pantry to see what I could come up with! It was then that I realized I had 6 cans of enchilada sauce in my pantry. Whoops! So I decided to throw it in the crockpot for a chili, and I'm glad I did. This chili is seriously delicious-even after eating it for lunch 5 days in a row (I would know, I did!).

Crockpot Turkey Enchilada Chili
Recipe and photos by Jill Chall

1 lb ground turkey
1 pkg taco seasoning (or use homemade like I did-cuts down on sodium)
1 medium onion, diced
1-2 stalks celery, diced
1 c frozen corn
1 can black beans, undrained
1 can stewed tomatoes, cut up with kitchen scissors
2-3 c reduced sodium chicken stock (depending on what consistency you like)
1 can mild enchilada sauce
a couple tablespoons cornmeal

Brown your ground turkey with the taco seasoning. Drain the meat and place in the crockpot with all other ingredients except the cornmeal. Cook on low for 6 hours. When you're about ready to eat throw in a couple spoonfuls of cornmeal. This will thicken up the chili nicely. Enjoy! 

I served mine with these cornbread muffins with corn instead of blueberries-so yummy!