WannaBe Chef

Recipes and randomness from Amanda's kitchen.

Crunchy May 13, 2011

Filed under: Side dish,Vegetable — WannaBe Chef @ 9:24 am

I just have a quicky side dish to share today.  I made this last night to have with our grilled turkey and cheese sandwiches and cantaloupe.  Despite the terrible picture, this slaw tasted really yummy.  I loved the flavor of the dressing and the crunch of the apples and almonds.

Crunchy Apple Slaw
Slightly adapted from Pennies on a Platter


  • 1/2 cup Miracle Whip Light
  • 1 Tbsp granulated sugar
  • 1 Tbsp brown sugar
  • 1 Tbsp apple cider vinegar
  • 1 1/2 Tbsp lemon juice (approx the juice of 1/2 lemon)
  • 1/2 smallish head of green cabbage, shredded
  • 1 pink lady apple, sliced into matchstick-type pieces
  • 2 green onions, whites and most of greens, chopped
  • 1/4 – 1/3 cup toasted chopped almonds
  • 1 Tbsp toasted sesame seeds
  • black pepper to taste


  1. In a large mixing bowl, whisk together Miracle Whip, sugars, vinegar and lemon juice.
  2. Stir in the cabbage, apples, and green onions.  Toss to thoroughly coat with dressing.  Season with black pepper to taste.   
  3. Cover and refrigerate for 1-2 hours.  Stir in the almonds and sesame seeds just before serving.   

Behind May 11, 2011

Filed under: Beef,Crockpot,Mexican-inspired,Soup — WannaBe Chef @ 1:33 pm

Yeah, so I haven’t blogged in a minute or so.  I do have a few meals saved up on the camera, so I will share 😉

Another Mexican-Inspired Soup
Very loosely based on THIS RECIPE from Picky Palate

In a soup pot, saute:

  • 1 large chicken breast, diced small
  • about 6 slices lean turkey bacon, chopped
  • 1/2 onion, chopped
  • spoonful of fresh minced garlic

Stir in: 

  • 1 tsp cumin
  • 1 15 oz. can plain diced tomatoes
  • 1 15 oz. can Tex-Mex Fire-Roasted tomatoes (or something similar)
  • 1 15 oz. can Mexi-corn
  • about 1/2 cup water or enough to make it more “soupy”

Let simmer for a little bit, covered.  Top with cheese, sour cream, cilantro, crushed tortilla chips or other desired toppings.

Now we move onto boring old spaghetti.  However, I decided to jazz it up with some cheese-stuffed meatballs.  Basically, I took 1 pound lean ground beef, seasoned it up with Italian seasoning, garlic powder, and some bread crumbs.  Then I took 2 string cheese sticks and cut them each into 8 pieces, so I had a total of 16 cheese “nuggets.”  Then I made 16 meatballs and wrapped the meat around the cheese nuggets.  I baked them at 350 for about 20 minutes, and voila!  Cheese-stuffed meatballs. 

Crockpot Chicken with Black Beans in Cream Cheese Sauce
Recipe HERE, from CopyKat Recipes

I followed the recipe exactly.  It really does not look pretty at all once you add the cream cheese, but I promise it tastes great.  We had ours over brown rice, but I also discovered that if you shred the chicken, it makes a really good dip for tortilla chips!


Nothing to do with Cinco de Mayo May 5, 2011

Filed under: Mexican-inspired,Pasta — WannaBe Chef @ 9:40 am

I don’t have anything fun to share for Cinco de Mayo.  Actually, it’s my dad’s birthday, so I never really remember that it’s “Cinco de Mayo.”  He would have been 56 today, and I’m sure he would be enjoying a tasty peanut butter or chocolate mayonnaise cake if he was still here!

Anyway, dinners have been very boring this week.  Wayne was out schmoozing business associates for dinner, so I was on my own a couple nights.  We also had our last of seven baby classes last night, so dinner was another quick one.  This was one of my bachelorette dinners.  I suppose it could be a Cinco de Mayo omelet of sorts.  It had two eggs with sauteed spinach and cheese inside, and it was topped with cilantro, salsa and avocado.  Soooo good.  

This was our quick pre-class dinner last night.  It was basically a dump-stuff-into-a-pot meal, and the picture is horrible, but it tasted really good. 

Kitchen Sink Couscous
makes 2-3 large servings


  • 3/4 cup dry whole wheat couscous
  • 3/4 cup water
  • 1 chicken breast, diced and cooked with desired seasonings
  • 1 box raisins
  • ~1/2 cup toasted walnuts
  • ~1/2 cup TJs Chile Feta cheese
  • extra virgin olive oil
  • lemon juice
  • honey


  1. Cook couscous according to package directions.
  2. Stir in some olive oil to loosen it up, then add the other ingredients.  I just drizzled some honey and lemon juice on top of my serving to balance out the really spicy chile feta.  I liked this dish served just warm or even at room temp.