Fresh Peach, Blueberry, and Basil Crisp

Fresh Peach, Blueberry + Basil Crisp
Submitted by Jennifer, From: How Sweet It Is
Yield: serves 2-4
Total Time: 45 minutes

4 ripe peaches, peeled and cubed
1 pint of blueberries
8 fresh basil leaves, chopped
1 1/2 tablespoons granulated sugar
1 tablespoon all purpose flour
1/4 teaspoon salt

1 cup old-fashioned rolled oats
1/2 cup loosely packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons softened butter
ice cream for serving

Preheat oven to 375 degrees F.

In a 9×9 baking dish, mix peaches, blueberries and basil with sugar, flour and salt. Toss well and set aside.

In a large bowl, whisk together oats, brown sugar, flour, cinnamon and salt. Use your fingers to add in the softened butter, crumbling it together until it’s evenly distributed. Sprinkle the crisp over the peaches and berries. Bake for 25-30 minutes, until crisp is golden and fruit is bubbly.

Serve immediately with ice cream and more fresh basil if desired.


Chicken Enchiladas

Chicken Enchiladas
aka Crack-chiladas, according to Meghann’s husband!
Source: Meghan, at


10 small tortillas
1 pound, chicken breast
1 habanero pepper, chopped
1 small onion, chopped
1 tsp cumin
1 cup spinach
6 oz. Neufchâtel cheese or fat-free cream cheese
1/2 cup mexican cheese blend, shredded
16 oz. of your favorite salsa
5 oz. enchilada sauce

Place chicken in a crockpot.
Mix habanero pepper, onion, 8 oz. of your favorite salsa, and 1 tsp. cumin in a bowl then pour the mixture over the chicken.
Cook chicken thoroughly (about two hours on high) in the crockpot.
Once cooked, Shred the chicken by pulling it apart with two forks.
Mix in cream cheese, spinach, and a small handful of the shredded cheese. Make sure everything is mixed well.
Fill warmed tortillas with the mixture and place in a foil-lined pan, seam-side down. (If you don’t warm the tortillas, they will crack when you roll them!)
Smother with remaining salsa, enchilada sauce, and shredded cheese.
Bake at 350 for 20 minutes.

Peanut Butter & Jelly Pancakes

Peanut Butter and Jelly Pancakes


Taken from; submitted by Jennifer Barker Jefferson

For the pancakes:
1 cup flour
1/2 tsp. salt
2 tsps. melted butter
1 1/2 tsps. baking powder
1 egg
1/2 cup creamy peanut butter
1 cup milk

For the strawberry syrup:
2 cups fresh strawberries, hulled and quartered
1 cup sugar
1 cup water

For the pancakes:
Combine all ingredients in a large mixing bowl. Stir until ingredients are well combined, peanut butter is incorporated fully, and batter is smooth.

Heat a nonstick skillet or griddle over medium-high heat. Working in batches, drop pancakes onto pan in scoops measuring about a quarter of a cup. Cook until brown on one side, then flip and cook until brown on other side. Serve with butter and strawberry syrup.

For the strawberry syrup:
Combine all ingredients in a saucepan over medium-high heat. Bring to a boil. Cook, stirring often and reducing heat as needed to prevent overflow, until strawberries are soft and liquid has reduced, about 20 minutes. Strain, if desired.

Shrimp Tacos

Shrimp Tacos
Submitted by Meghann (meghann1046); Adapted from


2 Tablespoons Canola Oil
1-1/2 pound Shrimp, Peeled And Deveined, Tails Removed
1 small can Enchilada Sauce
1/2 teaspoon Cumin
1/2 head Cabbage, Sliced Thin
1/2 head Purple Cabbage, Sliced Thin
1 whole Jalapeno, Chopped
1/2 cup Whole Milk
1/2 cup Low Fat Mayonnnaise
1 teaspoon White Vinegar
1 Tablespoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Cayenne Pepper
1/2 bunch Cilantro, Roughly Chopped
16 whole Corn Tortillas, Warmed
Pico De Gallo
Avocado Slices
Lime Wedges

Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate for a couple of hours if you have the time. (I make it the night before)
Before serving, toss in cilantro leaves.
Heat canola oil in a heavy skillet over high heat. Throw in shrimp and toss around, cooking until opaque. Reduce heat to low and pour in the red sauce, stirring to combine. Stir in cumin and cook for another minute or two, then remove from heat.
Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, and lime wedges and let everyone build their own tacos. Be sure to squeeze lime juice over the top at the end!

Instead of pico de gallo, I used mango-pineapple salsa. I also added some habanero hot sauce to the enchilada sauce when it was cooking.

Sriracha Mac and Cheese

Sriracha Mac and Cheese

Submitted by Meghann (meghann1046); Adapted from here:

“I don’t have a picture but this is the best macaroni and cheese recipe I have ever made.”


8 oz. elbow macaroni or small shells
1 small onion, diced
2 garlic cloves., diced
1/4 cup all-purpose flour
1 cup milk
1 cup cream
1 tsp. dry mustard
1 tsp. ground cayenne
1/4 cup Sriracha
2 cups shredded Cheddar Jack
salt and pepper
1/2 cup Panko breadcrumbs

Cook pasta, set aside.
Sauté garlic and onion in butter until tender.
Whisk in flour, then milk, then cream.
Mix in cayenne and mustard.
Remove from heat and mix in Sriracha and cheese.
Add pasta and mix well. Salt/pepper to taste.
Pour in a greased casserole dish and top with breadcrumbs. Bake for 15 mins at 400 degrees. Broil for the last few minutes to get the breadcrumbs nice and crunchy.

Use more or less Sriracha to get it to your liking. I also added ham to DH’s serving.

Summer Vegetables with Sausage and Potatoes

Summer Vegetables with Sausage and Potatoes

Source: Skinnytaste, Submitted by Jennifer


1 lb baby red potatoes, cut in half or quartered
2 tsp oil
1/2 tsp garlic powder
1 tsp kosher salt
fresh cracked pepper
14 oz Italian chicken sausage, sliced 1-inch thick
1 large onion, chopped
4-5 cloves garlic, smashed with the side of the knife
1/2 orange bell pepper, diced 1-inch squares (I only used one pepper since I’m not crazy about peppers)
1/2 yellow bell pepper, diced 1-inch squares
1 red bell pepper, diced 1-inch squares
2 tbsp fresh rosemary (or other fresh herb such as thyme)
2 cups zucchini, 1/2 inch thick and quartered

Place oil and potatoes in a large, deep non-stick skillet with a tight fitting lid on high heat; season with garlic powder, salt and pepper. When the skillet gets hot and starts to sizzle, reduce heat to low and cook with a tight lid on for about 20-25 minutes, shaking the pan occasionally to prevent the potatoes from burning. Remove from heat and let them sit 5 minutes without removing the lid. Set potatoes aside on a dish.

Add the sausage to the skillet and saute on medium-low and cook, stirring occasionally until browned but not quite cooked through, about 10 minutes. Season chopped vegetables with salt and pepper. Add onions, peppers, garlic and rosemary to the skillet and mix. Continue cooking stirring occasionally until onions and peppers become slightly browned. Add zucchini and cook an additional 5 minutes, mixing as it cooks until cooked through.

Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed; cover and cook 5 more minutes.

Makes about 7 1/2 cups.

“Healthified” Creamy Chicken Enchiladas

“Healthified” Creamy Chicken Enchiladas

(Source: Betty Crocker website, submitted by: Nikki)



1 tbsp olive oil

2 cups shredded chicken breast

1/2 cup chopped onion

1 cup shredded cheddar cheese

2 tsp chopped garlic

4.5 oz chopped green chilies

2 cups chicken broth

1/4 cup chopped fresh cilantro

3 tbsp all-purpose flour

8-10 flour tortillas

1/2 tsp cumin

1 medium tomato, chopped

1/8 tsp pepper

1/4 cup green onions

1/2 cup sour cream salsa, if desired



Heat oven to 350, spray pan with cooking spray. Heat oil over medium heat, add onion and garlic.  In bowl, stir broth, flour, cumin and pepper. Slowly add to skillet, cook and stir for 5-6 minutes until boils and thickens slightly. Remove from heat, stir in sour cream until blended. Another bowl  mix chicken, 1/2 cup cheese, chilies, cilantro and 1/2 cup of the sauce. Warm tortillas in microwave 10-15 seconds and spoon 1/3 cup chicken mixture down the center, roll up and arrange in pan seam-side down. Top enchiladas with remaining sauce. Cover with foil, bake 30-35 minutes or until sauce is bubbly.  Remove, uncover, sprinkle with 1/2 cheese. Top with tomato and green onions, serve with salsa.