Last week I didn't cook much, and my poor hubby and I both suffered for it!
I actually had a dream that a high school friend told me that I "wasn't looking very healthy" and had "gained a few pounds" since we'd seen each other.
THE HORROR!!!
For those of you who know me, you know that I work my butt off (literally) so that never happens. My TLS Tonalin also helps ensure that my belly fat doesn't get out of control!!
The dream was a virtual wake up call to cook actual meals this week.
Today I headed to my local Kroger and did my weekly shopping, as usual.
I came back home and prepared the following:
Chicken Pot Pie (for the crock pot)
Vegetable Soup (with a Grilled Cheese!)
Hearty Fall Chili in the Crock Pot
Shrimp with Cheese, spinach, and tomato tortellini
Pumpkin Chocolate Chip Cookies
All of the recipes will be posted in my blog either today or sometime this week. If you want them before they're posted, let me know and I'll send them to you directly :)
Sunday, November 4, 2012
Pumpkin Chocolate Chip Cookies
Oh my heavens.
I can't say how ready for Christmas I am!
I've been listening to Christmas music for a week now...two weeks...ok, three weeks.
Forget Halloween, I'm ready for Christmas carols, decorating a tree, and hot chocolate. It's the Most Wonderful Time of the Year!!
As the holidays are quickly approaching my mood for food changes. I crave apple cider, hearty soups and stews, Peppermint ice cream, and pumpkin flavored goodies.
Am I the only one??
I didn't think so!
I found this recipe on Pinterest and of course modified it for what I had on hand. This recipe actually called for several ingredients that I didn't have, so I left them out. I am pretty certain that it didn't make much of a difference in taste.
Enjoy these cookies with coffee, hot chocolate, or icy cold milk :)
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The Ingredients:
2 C all purpose flour (I used whole wheat)
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
1 C pumpkin puree (canned or fresh)
1 C granulated sugar (honey works too...double the amount)
1/2 C vegetable oil
1 large egg (room temperature)
1 tsp vanilla extract
4 drops red food coloring (optional...makes for a more vibrant color)
3/4 C semi-sweet chocolate chips
3/4 C milk chocolate chips (I used 1 1/2 C dark chocolate chips instead of the milk and semi-sweet)
How To:
Preheat oven to 350 degrees.
Start by mixing all of the dry ingredients together first (flour, baking powder, baking soda, sugar, cinnamon, salt)
Use a whisk to ensure that everything is mixed properly.
Next, in a separate bowl, mix pumpkin puree, oil, egg, vanilla, food coloring (wet ingredients).
Make a well in the middle of the dry ingredients and pour the wet ingredients in. Mix well.
Last, add the chocolate chips and stir.
Spray a baking sheet with oil and drop the batter onto the pan using a spoon.
Bake between 11-13 minutes.
SO yummy!! I ate two off of the baking sheet immediately.
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I can't say how ready for Christmas I am!
I've been listening to Christmas music for a week now...two weeks...ok, three weeks.
Forget Halloween, I'm ready for Christmas carols, decorating a tree, and hot chocolate. It's the Most Wonderful Time of the Year!!
As the holidays are quickly approaching my mood for food changes. I crave apple cider, hearty soups and stews, Peppermint ice cream, and pumpkin flavored goodies.
Am I the only one??
I didn't think so!
I found this recipe on Pinterest and of course modified it for what I had on hand. This recipe actually called for several ingredients that I didn't have, so I left them out. I am pretty certain that it didn't make much of a difference in taste.
Enjoy these cookies with coffee, hot chocolate, or icy cold milk :)
.JPG)
The Ingredients:
2 C all purpose flour (I used whole wheat)
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
1 C pumpkin puree (canned or fresh)
1 C granulated sugar (honey works too...double the amount)
1/2 C vegetable oil
1 large egg (room temperature)
1 tsp vanilla extract
4 drops red food coloring (optional...makes for a more vibrant color)
3/4 C semi-sweet chocolate chips
3/4 C milk chocolate chips (I used 1 1/2 C dark chocolate chips instead of the milk and semi-sweet)
How To:
Preheat oven to 350 degrees.
Start by mixing all of the dry ingredients together first (flour, baking powder, baking soda, sugar, cinnamon, salt)
Use a whisk to ensure that everything is mixed properly.
Next, in a separate bowl, mix pumpkin puree, oil, egg, vanilla, food coloring (wet ingredients).
Make a well in the middle of the dry ingredients and pour the wet ingredients in. Mix well.
Last, add the chocolate chips and stir.
Spray a baking sheet with oil and drop the batter onto the pan using a spoon.
Bake between 11-13 minutes.
SO yummy!! I ate two off of the baking sheet immediately.
.JPG)
Sunday, October 21, 2012
Broccoli, Rice, and Cheese Casserole
One night last week, hubby was off of work and decided (without my prompting) to cook dinner :) He's thoughtful like that.
Although he's really great about grilling meats, he's not so great about the side dishes...which is fine, because luckily, that's my area of expertise!
As I was Pinning furiously (I hadn't in a few days and needed to catch up) I stumbled across a broccoli and cheese casserole that had my mouth watering in seconds.
I jumped out of the chair and scurried to the kitchen to check and see if I had all of the necessary ingredients. Sure enough, I did.
Simple to put together and filling enough to feed several people, I'd say this recipe is a keeper.
The Ingredients:
medium sweet onion, diced
2 T olive oil
1 C long grain brown rice
2 C chicken broth
1 14 oz. bag frozen broccoli
1 11 oz. can cream of mushroom, chicken, or cheese soup
3/4 C shredded cheddar cheese
1/4 tsp. cayenne pepper (to taste)
black pepper (to taste)
How To:
Saute the diced onion in olive oil. When it turns translucent, add 1 C long grain brown rice.
Continue to cook and stir for 2-3 minutes more until the rice looks transparent. Browning the rice brings out more of it's natural flavor (toasty...yum!)
Add 2 C chicken broth, bring to a boil, then reduce heat and simmer for about an hour. (White rice will take about 40 minutes)
Preheat your oven to 350 degrees.
Thaw broccoli florets according to package instructions (or leave them out while rice cooks). You want the broccoli to be bright green and still firm.
Drain the broccoli when you're ready to cook it.
Mix together cream of ____ soup, broccoli, pepper and cayenne powder.
When the rice is fully cooked, add it to the soup/broccoli mixture and stir. Add in 1/2 C cheese and transfer to a casserole dish.
Top with remaining cheese if desired. You can also add Panko breading for a crunch!
Bake for 30 minutes and serve.
Melt in your mouth, craving satisfying, warm, gooey goodness.
Although he's really great about grilling meats, he's not so great about the side dishes...which is fine, because luckily, that's my area of expertise!
As I was Pinning furiously (I hadn't in a few days and needed to catch up) I stumbled across a broccoli and cheese casserole that had my mouth watering in seconds.
I jumped out of the chair and scurried to the kitchen to check and see if I had all of the necessary ingredients. Sure enough, I did.
Simple to put together and filling enough to feed several people, I'd say this recipe is a keeper.
The Ingredients:
medium sweet onion, diced
2 T olive oil
1 C long grain brown rice
2 C chicken broth
1 14 oz. bag frozen broccoli
1 11 oz. can cream of mushroom, chicken, or cheese soup
3/4 C shredded cheddar cheese
1/4 tsp. cayenne pepper (to taste)
black pepper (to taste)
How To:
Saute the diced onion in olive oil. When it turns translucent, add 1 C long grain brown rice.
Continue to cook and stir for 2-3 minutes more until the rice looks transparent. Browning the rice brings out more of it's natural flavor (toasty...yum!)
Add 2 C chicken broth, bring to a boil, then reduce heat and simmer for about an hour. (White rice will take about 40 minutes)
Preheat your oven to 350 degrees.
Thaw broccoli florets according to package instructions (or leave them out while rice cooks). You want the broccoli to be bright green and still firm.
Drain the broccoli when you're ready to cook it.
Mix together cream of ____ soup, broccoli, pepper and cayenne powder.
When the rice is fully cooked, add it to the soup/broccoli mixture and stir. Add in 1/2 C cheese and transfer to a casserole dish.
Top with remaining cheese if desired. You can also add Panko breading for a crunch!
Bake for 30 minutes and serve.
Melt in your mouth, craving satisfying, warm, gooey goodness.
Fluffy Egg Muffins
These were introduced to me by a sweet friend of mine who started eating these because her meal plan allowed for them.
She started our Transitions Lifestyle System, based on the Low Glycemic Index, which basically shows your body how it reacts to food. On this eating system (not a diet) you'll learn what foods give you energy, what foods make you sluggish, which foods boost your metabolism, and which foods clog your system. It's easy and awesome!!
These egg muffins are quick and simple to make and can help jump start your healthy day!
The Ingredients:
6 large eggs
Any filling you'd like: turkey sausage, spinach, cheese, mushrooms, onions, peppers, tomatoes, bacon, etc.
Pepper to taste
How To:
Whisk ingredients together in a large bowl.
Spray muffin tins and preheat oven to 350 degrees.
Pour egg mixture into tins almost to the top.
Bake for 20-25 minutes or until egg is browned slightly on top.
Take out of the oven and eat them! They can be stored for up to 4 days in the fridge.
Talk about easy and healthy!! And because of the protein in the eggs, they'll keep you full until your morning snack or lunch.
She started our Transitions Lifestyle System, based on the Low Glycemic Index, which basically shows your body how it reacts to food. On this eating system (not a diet) you'll learn what foods give you energy, what foods make you sluggish, which foods boost your metabolism, and which foods clog your system. It's easy and awesome!!
These egg muffins are quick and simple to make and can help jump start your healthy day!
The Ingredients:
6 large eggs
Any filling you'd like: turkey sausage, spinach, cheese, mushrooms, onions, peppers, tomatoes, bacon, etc.
Pepper to taste
How To:
Whisk ingredients together in a large bowl.
Spray muffin tins and preheat oven to 350 degrees.
Pour egg mixture into tins almost to the top.
Bake for 20-25 minutes or until egg is browned slightly on top.
Take out of the oven and eat them! They can be stored for up to 4 days in the fridge.
Talk about easy and healthy!! And because of the protein in the eggs, they'll keep you full until your morning snack or lunch.
Slow Cooker Cube Steak
AKA "Country Style Steak"
My dad will be so excited. This is one of his favorite meals~I never understood why until I started cooking it in a crock pot. It was so easy that it's hard not to love.
Now, of course you can "Southern" it up by making your own heavy gravy and deep frying your steak in oil and grease (not that there's anything wrong with that), but I prefer mine on the lighter side.
Either way you fry it, it's fantastic.
This is not one of the meals I'd recommend freezing ahead of time. After you brown it, it needs to immediately start cooking. Otherwise, it will turn to mush. And no one likes cooked mush.
The Ingredients:
1 lb. cube steak
flour for breading (I added salt, pepper, garlic salt, and some fresh herbs to mine)
3 C water
3 envelopes of beef gravy (or you can make your own)
3 T oil
1 C mushrooms
How To:
Roll cube steak in flour mixture. Place oil in a pan for frying.
Turn the heat up to high and sear both sides of the steaks. (You don't have to cook it through)
Place into a crock pot with the mushrooms.
Cover with water and cook on low for 8 hours.
1/2 hour before serving, mix the gravy. Pour over the meat and let cook another 30 minutes.
Serve with mashed potatoes for a truly Southern Meal ;)
My dad will be so excited. This is one of his favorite meals~I never understood why until I started cooking it in a crock pot. It was so easy that it's hard not to love.
Now, of course you can "Southern" it up by making your own heavy gravy and deep frying your steak in oil and grease (not that there's anything wrong with that), but I prefer mine on the lighter side.
Either way you fry it, it's fantastic.
This is not one of the meals I'd recommend freezing ahead of time. After you brown it, it needs to immediately start cooking. Otherwise, it will turn to mush. And no one likes cooked mush.
The Ingredients:
1 lb. cube steak
flour for breading (I added salt, pepper, garlic salt, and some fresh herbs to mine)
3 C water
3 envelopes of beef gravy (or you can make your own)
3 T oil
1 C mushrooms
How To:
Roll cube steak in flour mixture. Place oil in a pan for frying.
Turn the heat up to high and sear both sides of the steaks. (You don't have to cook it through)
Place into a crock pot with the mushrooms.
Cover with water and cook on low for 8 hours.
1/2 hour before serving, mix the gravy. Pour over the meat and let cook another 30 minutes.
Serve with mashed potatoes for a truly Southern Meal ;)
Crock Pot Chicken Tortilla Soup
When I was in high school, my parents took me and my brother to Colorado one summer.
I remember so many wonderful things about that trip. My brother and I spent most of our time hiking and running around exploring. Our trip to Pike's Peak was definitely a highlight. I remember feeling like I was at the top of the world.
I also remember a heaping bowl of Chicken Tortilla Soup that mom and I shared in a little downtown cafe. It was possibly the best soup I've ever eaten. It was DEFINITELY the best Tortilla soup I've ever eaten. Although I've tried for years to find a recipe and recreate it, I've never been close enough.
This recipe, however, satisfies my craving for that warm, spicy, savory, chicken soup that sticks out in my memory after so many years.
Hope you enjoy it!
The Ingredients:
2 Boneless, Skinless Chicken Breasts
2 cans RoTel
1 can black beans
1 can kidney beans
2 cans chicken broth
1 T ground cumin
1 can corn
1 onion
1-2 C water
1 T garlic powder
1 T chile powder
1 T cilantro
sour cream, tortilla crisps, and Mexican cheese to top.
*Although this recipe lists canned ingredients, fresh are always best!
How To:
Pour all ingredients, including chicken into a zipper bag and store in the fridge or freezer until ready to cook.
When ready to cook, pour all ingredients into a crock pot (with chicken on top) and cook on low 8-9 hours or high 6-7 hours.
Top with sour cream, cheese, and crisps. SO YUMMY!
I remember so many wonderful things about that trip. My brother and I spent most of our time hiking and running around exploring. Our trip to Pike's Peak was definitely a highlight. I remember feeling like I was at the top of the world.
I also remember a heaping bowl of Chicken Tortilla Soup that mom and I shared in a little downtown cafe. It was possibly the best soup I've ever eaten. It was DEFINITELY the best Tortilla soup I've ever eaten. Although I've tried for years to find a recipe and recreate it, I've never been close enough.
This recipe, however, satisfies my craving for that warm, spicy, savory, chicken soup that sticks out in my memory after so many years.
Hope you enjoy it!
The Ingredients:
2 Boneless, Skinless Chicken Breasts
2 cans RoTel
1 can black beans
1 can kidney beans
2 cans chicken broth
1 T ground cumin
1 can corn
1 onion
1-2 C water
1 T garlic powder
1 T chile powder
1 T cilantro
sour cream, tortilla crisps, and Mexican cheese to top.
*Although this recipe lists canned ingredients, fresh are always best!
How To:
Pour all ingredients, including chicken into a zipper bag and store in the fridge or freezer until ready to cook.
When ready to cook, pour all ingredients into a crock pot (with chicken on top) and cook on low 8-9 hours or high 6-7 hours.
Top with sour cream, cheese, and crisps. SO YUMMY!
Orzo with Parmesean and Basil
This is a quick and easy side dish for chicken, fish, or pork. You can also add your meat into the Orzo and make it a complete meal.
Either way, it's a hit.
Ingredients:
3 T butter
1 1/2 C orzo
3 C Chicken pr Veggie stock
6 T basil
1 C Parmesan Cheese
salt and pepper to taste
How To:
Melt butter. Add orzo and saute.
When the orzo browns a bit, add chicken stock and cover for 20 minutes or until the broth has been absorbed.
Remove from heat and stir in basil and Parmesan, salt and pepper.
Either way, it's a hit.
Ingredients:
3 T butter
1 1/2 C orzo
3 C Chicken pr Veggie stock
6 T basil
1 C Parmesan Cheese
salt and pepper to taste
How To:
Melt butter. Add orzo and saute.
When the orzo browns a bit, add chicken stock and cover for 20 minutes or until the broth has been absorbed.
Remove from heat and stir in basil and Parmesan, salt and pepper.
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