By Tasty Table Blogger Jenny Stauffer

One of my biggest passions is browsing recipes. I love new cookbooks. I will go to my friends’ homes and look at cookbooks. I love cooking magazines and can’t get enough. And I watch Food Network a lot. So I am always trying new recipes each week. Lately, my biggest obsession for recipe finding is the I love the visual “clips”.  (Click here to see TMoM’s blog on how to use Pinterest). I also really like to read cooking blogs. A few of my favorites blogs include “For the Love of Cooking“, “Plain Chicken” and “Skinny Taste.”

Each Sunday, I look through my tagged recipes, recall family faves, and then make a weekly menu. Usually I try one or two new recipes a week. I have made a few new recipes lately I thought I would share! Where do you all find new recipes? How do you plan your meals? Leave your suggestion below in the comment box!

Taco Cupcakes

Courtesy of, as seen on Pinterest

I did see these on Pinterest and knew they would be a hit. The presentation was really fun for the kids. We loved the crispness of the wontons! I think dinner “cupcakes” are all the rage. I would like to try the lasagna cupcakes I’ve seen on blogs. Read on for my mini pot-pies!

– I package of mini wonton wrappers (in the produce/salad/tofu area)
– Your regular taco recipe OR
– Mine is to brown a package of sirloin or turkey, add a package of seasoning mix per package directions and also add in some drained and rinsed black beans.  I feel better knowing some fiber is in there!
– Shredded sharp cheddar cheese

Spray a regular muffin tin with non-stick spray. Mold one wonton wrapper into each muffin mold. Add a layer of taco mix and then sharp cheddar cheese. Repeat for each “taco”. Bake 350 for 20 minutes or until cooked through and browned. Serve with traditional taco toppings.

Mini Chicken Pot Pies

We used the same formula as above, but tried my pot pie filling, with cheese on top, as in the taco cupcakes.YUM!

My Chicken Pot Pie Filling
– 1 rotisserie chicken, shredded (we use white meat only)
– 1 8 oz carton light sour cream
– 1 can light cream of chicken soup
– 1 can VegAll, drained (for this recipe, I added about half of the can)

Mix together, add salt and pepper to taste

Healthy Breakfast Casserole

I made this over New Year’s when we were in the mountains with friends. It was a hit. I was surprised that it turned out as flavorful as it did. I really was trying to use up what we had on hand. Your options of combinations are limitless.

As a side note, I make Egg White omelets every morning for myself, usually with feta and salsa (sounds gross, I’m sure). For the first time, I bought Costco’s brand of Egg substitute and I am convinced it was the key. I have used all other brands, but this was even had my husband thinking I used eggs.

– 2 small cartons of egg substitute
– 3-4 slices prosciutto (I did pan cook these first so I could crumble it)
– Brie, cut into chunks (rind removed)
– Salt and pepper to taste

I baked this at 375 until the center was set. It was so easy and very tasty!

Ina Garten’s Turkey Sausage and Goat Cheese Lasagna

I had this years ago when I lived in Charlotte.  A girl there would leave casseroles, some sides, and soups in her freezer. We would just take what we wanted and leave a check. This is one of the casseroles she made. So this past month I finally decided to make it. So glad I did! It was easy and positively delicious. Don’t be intimidated by the long list of ingredients. There are several steps, but none of it is difficult!

– 2 tablespoons olive oil
– 1 cup chopped yellow onion (1 onion)
– 2 garlic cloves, minced
– 1 1/2 pounds sweet Italian turkey sausage, casings removed
– 1 (28-ounce) can crushed tomatoes in tomato puree
– 1 (6-ounce) can tomato paste
– 1/4 cup chopped fresh flat-leaf parsley, divided
– 1/2 cup chopped fresh basil leaves
– 2 teaspoons kosher salt
– 3/4 teaspoon freshly ground black pepper
– 1/2 pound lasagna noodles
– 15 ounces ricotta cheese
– 3 to 4 ounces creamy goat cheese, crumbled
–  1 cup grated Parmesan, plus 1/4 cup for sprinkling
– 1 extra-large egg, lightly beaten
– 1 pound fresh mozzarella, thinly sliced

Preheat the oven to 400 degrees F.

Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Cooking Light’s Grilled Southwestern Shrimp Salad

Here is a light and tasty salad we also recently enjoyed. I like to serve crispy Chinese Noodles with all of my salads, and I did like the crunch that provided. We did not have the avocado (I love, husband does not), so all in all, it was a light and yummy dinner. Tom raved and loved the dressing. I also did not utilize the grill, just Pam and a skillet. I used thawed frozen corn and added that mid-way to season up. Next time, I might use a bit of Old Bay. I think that living in the South, we are just used to that flavor combination! I can only imagine how yummy this salad would be using the fresh tomatoes and corn available in the summer!

– 3/4 pound peeled and deveined large shrimp
– 1 teaspoon chili powder
– 2 ears corn
– Cooking spray
– 6 cups chopped romaine lettuce
– 2 large tomatoes, cut into 8 wedges
– Lime-Cumin Dressing
– 1 cup diced peeled avocado (1 small)

Lime Cumin Dressing
– 1/4 cup fresh lime juice
– 1 tablespoon canola oil
– 1 tablespoon honey
– 1/2 teaspoon kosher salt
– 1/2 teaspoon ground cumin
– 1/8 teaspoon coarsely ground black pepper

1. Combine all ingredients in a small bowl, stirring with a whisk.
2. Prepare grill.
3. Sprinkle shrimp evenly with chili powder. Remove husks from corn; scrub silks from corn. Place corn on a grill rack coated with cooking spray. Grill 12 minutes, turning occasionally. Add shrimp to grill rack after 6 minutes; grill 3 minutes on each side. Cut kernels from ears of corn. Discard cobs.
4.  Combine shrimp, corn, lettuce, and tomato in a large bowl; drizzle with Lime-Cumin Dressing, and toss well. Add avocado; toss gently. Serve immediately.

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