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 :)
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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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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.
Shrimp Stir Fry
Although this is not a Crock Pot meal, it's almost that easy!
It takes very little time and is very tasty!
IF you can, please try to buy local, South Carolina shrimp ;) It supports our local fishermen and women...and they're SO much better than those farm raised, Japanese shrimp. (There's my plug for "Friends don't let friends buy imported shrimp!!")
The Ingredients:
12 medium sized shrimp
3-4 C mixed veggies (anything will do)
* Here are my favorite: broccoli, red peppers, green peppers, carrots, green beans, sugar snap peas, water chestnuts, mushrooms, corn, asparagus
2/3 C Szechuan sauce (Careful! This is SPICY, so add at your own risk)
Soy sauce (optional)
2 T olive oil
How To:
Combine the veggies and sauces. Cook in a skillet until the veggies start to become soft.
Add shrimp a few minutes before serving. Cook until shrimp are pink. Serve with fried, brown, or white rice. Fried rice recipe is on this blog, also.
I told you it was easy!
It takes very little time and is very tasty!
IF you can, please try to buy local, South Carolina shrimp ;) It supports our local fishermen and women...and they're SO much better than those farm raised, Japanese shrimp. (There's my plug for "Friends don't let friends buy imported shrimp!!")
The Ingredients:
12 medium sized shrimp
3-4 C mixed veggies (anything will do)
* Here are my favorite: broccoli, red peppers, green peppers, carrots, green beans, sugar snap peas, water chestnuts, mushrooms, corn, asparagus
2/3 C Szechuan sauce (Careful! This is SPICY, so add at your own risk)
Soy sauce (optional)
2 T olive oil
How To:
Combine the veggies and sauces. Cook in a skillet until the veggies start to become soft.
Add shrimp a few minutes before serving. Cook until shrimp are pink. Serve with fried, brown, or white rice. Fried rice recipe is on this blog, also.
I told you it was easy!
Crock Pot Beef Stroganoff
...or as my husband calls it..."goulash"
For him, "goulash" stands for anything that has a lot of ingredients all mixed together. Whatever works.
This is one of my all time favorite meals because it warms you straight to the heart. It truly is a comfort food. Since cold weather seems to be on the horizon, it's the time of year when foods like this are making a come back.
The Ingredients:
1-2 lbs. cube steak or beef steak for stew
2 cans cream of mushroom soup (low sodium)
1 C chopped onions
1 T Worcestershire sauce
14 oz. beef broth
8 oz. button mushrooms
4 oz. cream cheese (add 1 hour before serving)
1/2 C sour cream (add 1 hour before serving)
How To:
Are you really ready for how easy this is?
Dump all ingredients into a zipper bag and mix. Store in the fridge or freezer until ready to cook.
Cook on low 6-8 hours or on high 4-6 hours.
About an hour before serving, add cream cheese and sour cream.
Cook egg noodles on the stove. Pour Stroganoff mixture on top of noodles and serve.
HEAVEN in a bowl.
For him, "goulash" stands for anything that has a lot of ingredients all mixed together. Whatever works.
This is one of my all time favorite meals because it warms you straight to the heart. It truly is a comfort food. Since cold weather seems to be on the horizon, it's the time of year when foods like this are making a come back.
The Ingredients:
1-2 lbs. cube steak or beef steak for stew
2 cans cream of mushroom soup (low sodium)
1 C chopped onions
1 T Worcestershire sauce
14 oz. beef broth
8 oz. button mushrooms
4 oz. cream cheese (add 1 hour before serving)
1/2 C sour cream (add 1 hour before serving)
How To:
Are you really ready for how easy this is?
Dump all ingredients into a zipper bag and mix. Store in the fridge or freezer until ready to cook.
Cook on low 6-8 hours or on high 4-6 hours.
About an hour before serving, add cream cheese and sour cream.
Cook egg noodles on the stove. Pour Stroganoff mixture on top of noodles and serve.
HEAVEN in a bowl.
Baked Oatmeal to Go!
If you're like me, you usually wake up on a weekday morning and wander around aimlessly until it hits you that you're got to be at work in about...10 minutes. AAAAND you still haven't eaten breakfast.
If you don't eat breakfast, please smack yourself in the head for me.
Don't make me have the "Breakfast is the MOST important meal of the day" speech with you. Because it is...the MOST important meal of the day.
It gets your metabolism going and gives you energy to get through the first part of your long and crazy day.
PLEASE eat.
I'm off of the soap box now ;)
These little nuggets are excellent for taking with you in the car, on the walk to work, sitting at your desk at work...wherever you choose to munch. They can be held in one hand!! How helpful is that?!
They can also be made ahead of time and stored in the fridge or freezer.
The Ingredients:
2 eggs
1 tsp. Vanilla Extract
2 C applesauce
1 banana (smashed)
1/2-3/4 C honey (you can use sugar too...just double the amount)
5 C rolled oats
1/4 C flax seed (optional)
1 T cinnamon
3 T baking powder
1 tsp. salt
2 3/4 C milk
How To:
Preheat the oven to 350 degrees.
Mix your wet ingredients together first (eggs, vanilla, applesauce, banana, honey, milk).
Next, in a separate bowl, mix your dry ingredients (oats, flax seed, cinnamon, baking powder, salt).
Slowly add your dry ingredients to your wet ingredients. Combine together. Batter will seem runny, but it's ok!!
I placed baking cups into the muffin tins for ease of removal. Pour batter into muffin tins up to the top. This is where you can add any of the following on the top: extra cinnamon, blueberries, strawberries, bananas, dark chocolate chips, etc.
Bake for about 30 minutes and let cool. Store in a zipper bag or reusable container in the fridge or freezer.
*These are NOT super sweet, so if you have a sweet tooth, you may want to add some brown sugar or more cinnamon to taste.
If you don't eat breakfast, please smack yourself in the head for me.
Don't make me have the "Breakfast is the MOST important meal of the day" speech with you. Because it is...the MOST important meal of the day.
It gets your metabolism going and gives you energy to get through the first part of your long and crazy day.
PLEASE eat.
I'm off of the soap box now ;)
These little nuggets are excellent for taking with you in the car, on the walk to work, sitting at your desk at work...wherever you choose to munch. They can be held in one hand!! How helpful is that?!
They can also be made ahead of time and stored in the fridge or freezer.
The Ingredients:
2 eggs
1 tsp. Vanilla Extract
2 C applesauce
1 banana (smashed)
1/2-3/4 C honey (you can use sugar too...just double the amount)
5 C rolled oats
1/4 C flax seed (optional)
1 T cinnamon
3 T baking powder
1 tsp. salt
2 3/4 C milk
How To:
Preheat the oven to 350 degrees.
Mix your wet ingredients together first (eggs, vanilla, applesauce, banana, honey, milk).
Next, in a separate bowl, mix your dry ingredients (oats, flax seed, cinnamon, baking powder, salt).
Slowly add your dry ingredients to your wet ingredients. Combine together. Batter will seem runny, but it's ok!!
I placed baking cups into the muffin tins for ease of removal. Pour batter into muffin tins up to the top. This is where you can add any of the following on the top: extra cinnamon, blueberries, strawberries, bananas, dark chocolate chips, etc.
Bake for about 30 minutes and let cool. Store in a zipper bag or reusable container in the fridge or freezer.
*These are NOT super sweet, so if you have a sweet tooth, you may want to add some brown sugar or more cinnamon to taste.
Stuffed Peppers in the Crock Pot
Here's another easy, peasy Crock Pot meal for your busy, hectic life!
The Ingredients:
1 lb. ground turkey, chicken, or beef
4 large peppers (Red or Green work just fine)
1 C onion (I prefer the sweet)
3 cloves of garlic (chopped and diced)
1 T cilantro
3-4 Jalapeno Peppers (diced)
2 T olive oil
add cheddar cheese to the filling if you want
How To:
Cut off the tops of the peppers. Clean out the insides.
Saute onions and garlic in a skillet. Once they are getting soft, add your ground meat. Cook fully.
Drain and set aside to let cool.
You can mix all of your ingredients in a zipper bag and store in the fridge or the freezer until ready to cook. DO NOT freeze your peppers. I cleaned mine out and placed them in a separate zipper bag in the fridge.
Stuff your peppers with the filling right before you're ready to cook them.
Place stuffed peppers into a crock pot. Pour 1/2 C water around the peppers.
Cook on low 4-6 hours.
The Ingredients:
1 lb. ground turkey, chicken, or beef
4 large peppers (Red or Green work just fine)
1 C onion (I prefer the sweet)
3 cloves of garlic (chopped and diced)
1 T cilantro
3-4 Jalapeno Peppers (diced)
2 T olive oil
add cheddar cheese to the filling if you want
How To:
Cut off the tops of the peppers. Clean out the insides.
Saute onions and garlic in a skillet. Once they are getting soft, add your ground meat. Cook fully.
Drain and set aside to let cool.
You can mix all of your ingredients in a zipper bag and store in the fridge or the freezer until ready to cook. DO NOT freeze your peppers. I cleaned mine out and placed them in a separate zipper bag in the fridge.
Stuff your peppers with the filling right before you're ready to cook them.
Place stuffed peppers into a crock pot. Pour 1/2 C water around the peppers.
Cook on low 4-6 hours.
Crock Pot Whole Roasted Greek Chicken
Ever feel like impressing your friends with a fabulous meal? If you're like me, you do...but just the thought of it exhausts you.
Am I close?
Here's a healthy, quick, and fantastic meal that will make your friends "oooh" and "ahhh" while you sit, perfectly relaxing, basking in the ambiance.
ALERT! This is another make-ahead, crock pot meal...it's gonna BLOW your mind.
Ingredients:
1 C Quinoa or Couscous (cook when ready to serve meal)
1 small whole chicken
1/2 C Greek Yogurt
1 T Oregano
1 red onion (chopped and diced)
2 C Vegetable broth (or less)
juice of 1 lemon
1 T Basil
Salt and Pepper to taste
for serving: black olives, feta cheese, cherry tomatoes, pita bread
How To:
Chop your veggies. Mix together the yogurt, vegetable broth, lemon and herbs. Place all ingredients (and chicken!) into a zipper bag. Store in fridge or freezer until ready to cook. If you do choose the freezer, make sure you take it out the day before so the chicken can completely thaw before cooking.
When ready to cook, turn on low 6-8 hours or high 5-7.
You can slice the chicken, eat it by itself, or pile it high on a pita with extra toppings. Serve with Quinoa or Couscous for a truly Mediterranean Meal.
Am I close?
Here's a healthy, quick, and fantastic meal that will make your friends "oooh" and "ahhh" while you sit, perfectly relaxing, basking in the ambiance.
ALERT! This is another make-ahead, crock pot meal...it's gonna BLOW your mind.
Ingredients:
1 C Quinoa or Couscous (cook when ready to serve meal)
1 small whole chicken
1/2 C Greek Yogurt
1 T Oregano
1 red onion (chopped and diced)
2 C Vegetable broth (or less)
juice of 1 lemon
1 T Basil
Salt and Pepper to taste
for serving: black olives, feta cheese, cherry tomatoes, pita bread
How To:
Chop your veggies. Mix together the yogurt, vegetable broth, lemon and herbs. Place all ingredients (and chicken!) into a zipper bag. Store in fridge or freezer until ready to cook. If you do choose the freezer, make sure you take it out the day before so the chicken can completely thaw before cooking.
When ready to cook, turn on low 6-8 hours or high 5-7.
You can slice the chicken, eat it by itself, or pile it high on a pita with extra toppings. Serve with Quinoa or Couscous for a truly Mediterranean Meal.
Savory Fall Stew
This meal could have so many variations that it would make your head spin!! Never fear, anything you add to this will make it great! (Unless you're Rachel Green...then you need to know that green peas and pudding DO NOT go together with ground beef in a trifle.)
This is another Crock Pot Meal that can be prepared ahead of time to make your life easier.
Ingredients:
1 C lentils
1 C water
2 Q Vegetable broth
2 C mushrooms
2 T thyme
1 C carrots
1/2 C celery
1 sweet onion (chopped)
1 lb. ground turkey or ground beef (browned)
1 C tomatoes
1 T black pepper
1 T basil
2 garlic cloves
corn, green beans, cabbage, okra, etc. Any vegetable tastes great in this stew.
How To:
Brown meat. Let cool, then place in a zipper bag.
Add all other ingredients to the zipper bag.
Store in the fridge or freezer.
Pull out when ready to cook. Turn crock pot on low for 6-8 hours or high for 4-6 hours. Serve with your favorite Grilled Cheese Sammich.
It's REALLY that easy.
This is another Crock Pot Meal that can be prepared ahead of time to make your life easier.
Ingredients:
1 C lentils
1 C water
2 Q Vegetable broth
2 C mushrooms
2 T thyme
1 C carrots
1/2 C celery
1 sweet onion (chopped)
1 lb. ground turkey or ground beef (browned)
1 C tomatoes
1 T black pepper
1 T basil
2 garlic cloves
corn, green beans, cabbage, okra, etc. Any vegetable tastes great in this stew.
How To:
Brown meat. Let cool, then place in a zipper bag.
Add all other ingredients to the zipper bag.
Store in the fridge or freezer.
Pull out when ready to cook. Turn crock pot on low for 6-8 hours or high for 4-6 hours. Serve with your favorite Grilled Cheese Sammich.
It's REALLY that easy.
White Bean Turkey Chili
This White Bean Turkey Chili is part of my Crock Pot Meal Plan...It's so nice to have a warm, home cooked meal after a long day of work. You can dump the ingredients into the crock pot on the same day that you prepare it, or you can place it in a zipper bag and store in the fridge or freezer for later. (See Mother Load of all Meal Plans)
This meal was excellent on a cool night this week. I think that the next time I make it I will add another bean or veggie to give it more texture.
The Ingredients:
1 lb. ground turkey (again, you can use ground beef if you choose)
2 T olive oil
2 cloves garlic (chopped and diced)
1 onion (sliced and diced)
4 cans Navy Beans (drained and rinsed)
1 C Pinot Grigio
1/4 Jalapeno Peppers
1/4 C Corn
vegetable broth (add as much or as little as you'd like)
oregano (to taste)
1 T cumin
1 tsp. cinnamon
How To:
Saute chopped garlic in a little olive oil. Once it becomes slightly browned, add ground turkey and cook fully.
Remove from skillet and let cool in a separate bowl.
Saute the chopped onion in a little olive oil until translucent. Let these cool.
Pour all ingredients into a large, gallon sized zipper bag and store in the fridge or freezer until you're ready to stick this in the crock pot.
To cook: Turn crock pot on low for 6-8 hours, or on high for 4-6.
This meal was excellent on a cool night this week. I think that the next time I make it I will add another bean or veggie to give it more texture.
The Ingredients:
1 lb. ground turkey (again, you can use ground beef if you choose)
2 T olive oil
2 cloves garlic (chopped and diced)
1 onion (sliced and diced)
4 cans Navy Beans (drained and rinsed)
1 C Pinot Grigio
1/4 Jalapeno Peppers
1/4 C Corn
vegetable broth (add as much or as little as you'd like)
oregano (to taste)
1 T cumin
1 tsp. cinnamon
How To:
Saute chopped garlic in a little olive oil. Once it becomes slightly browned, add ground turkey and cook fully.
Remove from skillet and let cool in a separate bowl.
Saute the chopped onion in a little olive oil until translucent. Let these cool.
Pour all ingredients into a large, gallon sized zipper bag and store in the fridge or freezer until you're ready to stick this in the crock pot.
To cook: Turn crock pot on low for 6-8 hours, or on high for 4-6.
Sausage and Cheese Breakfast Muffins
These tasty little bites will warm up your insides and get you ready to face the day :)
I made them with turkey sausage instead of pork or beef sausage because I like the taste, but also because there is a lot less fat and calories~do what fits you!
Ingredients needed:
1 lb. turkey sausage
1 T onion powder
3 C all purpose baking mix (Bisquick, for example)
2 C shredded cheddar cheese
3/4 C buttermilk (I used 1% organic milk and added a little melted butter)
How to:
Brown sausage in a skillet until fully cooked.
Drain and cool. (A paper towel on a plate works just fine)
Preheat oven to 375 degrees.
Combine flour, cheese, and sausage in a medium sized bowl. Add a little salt and pepper if you like.
Make a "well" in the middle of your mixture and slowly add your milk. Fold flour mixture into the milk until well mixed. The batter will seem a little dry...that's ok!
Spoon into muffin tins, filling to the top.
Bake 15-18 minutes or until browned. I stopped at 12 minutes because we like our baked goods to be soft and fluffy.
The Results:
When I pulled them out of the oven, it took about 20 seconds for the smell to reach hubby's nose. He started with "just one"...and promptly ate another one.
Although I was afraid that the muffins were going to be dry, they really were not! You could smother these with butter if you want, but I liked them right out of the oven all by themselves.
Delicious.
I made them with turkey sausage instead of pork or beef sausage because I like the taste, but also because there is a lot less fat and calories~do what fits you!
Ingredients needed:
1 lb. turkey sausage
1 T onion powder
3 C all purpose baking mix (Bisquick, for example)
2 C shredded cheddar cheese
3/4 C buttermilk (I used 1% organic milk and added a little melted butter)
How to:
Brown sausage in a skillet until fully cooked.
Drain and cool. (A paper towel on a plate works just fine)
Preheat oven to 375 degrees.
Combine flour, cheese, and sausage in a medium sized bowl. Add a little salt and pepper if you like.
Make a "well" in the middle of your mixture and slowly add your milk. Fold flour mixture into the milk until well mixed. The batter will seem a little dry...that's ok!
Spoon into muffin tins, filling to the top.
Bake 15-18 minutes or until browned. I stopped at 12 minutes because we like our baked goods to be soft and fluffy.
The Results:
When I pulled them out of the oven, it took about 20 seconds for the smell to reach hubby's nose. He started with "just one"...and promptly ate another one.
Although I was afraid that the muffins were going to be dry, they really were not! You could smother these with butter if you want, but I liked them right out of the oven all by themselves.
Delicious.
The MOTHER LOAD of Meal Plans
It's been a while, so I thought I'd immerse you in a MEAL PLAN for the ENTIRE WEEK...including breakfast that you can eat ON THE GO!! WOOHOO!!!!
I apologize for the hiatus...school started and my brain fell out.
It's back in it's rightful home and I'm ready to start helping you plan meals for your busy week.
Here's a run down of the meals that will be highlighted in this post:
* Baked Oatmeal to go
* Sausage and Cheese Breakfast muffins
* White Bean Turkey Chili
* Savory Fall Stew
* Greek Chicken
* Stuffed Peppers
Want to know the best part about all of these meals?
You can make ALL OF THEM ahead of time (perhaps on a Sunday) and then stick ALL of the meals for dinner in a crock pot on the day you'll be eating them...
VOILA! Dinner. Done.
On Sunday of last week I went grocery shopping...PS go as early as possible. Luckily I get out of church fairly early and can beat most of the crowds...DO NOT go around 2 pm. You'll want to stab your eyeballs. There are zombies everywhere.
After grocery shopping, I went home to prepare my meals. Yes, it's a lot of work on Sunday-the day of rest. Yes, I'd rather be catching up on all of my Hulu shows. Yes, I want to go for a walk outside or read 18 chapters of Harry Potter.
But, guess what?? I'll get to do ALL of those things and MORE during the week because I won't have to COOK AT ALL Monday-Friday!! Cheers to that!
Wash and chop all of your fruits and veggies and stick them in reusable containers. Stack them nicely in the fridge so that they're easy to grab on the go.
I organize my meals on the counter top...this shouldn't surprise anyone who knows me.
Usually I start with the meal that is most complex and will take the most time.
Also, make sure that you have plenty of gallon sized heavy duty zipper bags...this is where your prepared meals will go when finished.
All of the dinner meals can be made on Sunday and either stored in the fridge or in the freezer for the week. (I promise you, it's awesome.)
My husband even commented on how "less stressed" I am since I started doing this. Yes, honey...it's because you can eat when you're ready and I still have time to run errands and go to the gym...after working 11 hours. I LOVE crock pot meals. If you do not own a crock pot...go buy one. NOW!!
The meals listed below are included in my blog. I didn't want to list them all here because it would make the blog incredibly long and possibly more difficult to find recipes later on. So scroll on over to the recipes bar on my home page and check out any of the following meals...the Meal plan and grocery list are, however, included below.
Happy EATING!
Dinner meals:
Monday night: White Bean Turkey Chili
Tuesday night: Savory Fall Stew
Wednesday night: Greek Chicken
Thursday night: leftovers...you should have plenty
Friday night: Stuffed Peppers
Breakfast options:
* Sausage and Cheese muffins
* Baked Oatmeal to go
Grocery List: You will need the following...the cost for us was between $80-100 for the week. It looks like a lot, but most of these supplies will last more than a week and you won't have to buy them the next week.
3 lbs. ground turkey (you can use ground beef if you want)
olive oil
cloves of garlic (I buy the already peeled...in a jar. Refrigerates well)
3 sweet onions
1 red onion
4 cans Navy Beans
1 Bottle of Pinot Grigio (I love BAREFOOT, but any kind will do)
2 Jalapeno Peppers
1 can of corn (or fresh corn)
Vegetable Broth
Button or Portabello Mushrooms (about 2 handfuls)
baby carrots (a large bag will work for the week)
Greek Yogurt (buy a med. sized tub...you can add it to protein shakes too!)
several lemons
1 small whole chicken
4 large peppers (bell or red work fine...whatever's cheapest)
eggs
vanilla extract
applesauce
bananas
rolled oats
baking powder
ground turkey sausage
Bisquick (or other all purpose baking mix)
shredded cheddar cheese
milk
cucumbers
feta cheese
tomatoes (small, baby, large, whatever works)
mixed veggies for the soup (green beans, corn, okra, celery, carrots, etc.)
You'll need these herbs and spices: These are pretty good ones to always have on hand. You'll use them a lot. Don't sweat if you don't have them...salt and pepper usually add good flavor by themselves.
* salt and pepper
* oregano
* cumin
* cinnamon
* thyme
* basil
* cilantro
I apologize for the hiatus...school started and my brain fell out.
It's back in it's rightful home and I'm ready to start helping you plan meals for your busy week.
Here's a run down of the meals that will be highlighted in this post:
* Baked Oatmeal to go
* Sausage and Cheese Breakfast muffins
* White Bean Turkey Chili
* Savory Fall Stew
* Greek Chicken
* Stuffed Peppers
Want to know the best part about all of these meals?
You can make ALL OF THEM ahead of time (perhaps on a Sunday) and then stick ALL of the meals for dinner in a crock pot on the day you'll be eating them...
VOILA! Dinner. Done.
On Sunday of last week I went grocery shopping...PS go as early as possible. Luckily I get out of church fairly early and can beat most of the crowds...DO NOT go around 2 pm. You'll want to stab your eyeballs. There are zombies everywhere.
After grocery shopping, I went home to prepare my meals. Yes, it's a lot of work on Sunday-the day of rest. Yes, I'd rather be catching up on all of my Hulu shows. Yes, I want to go for a walk outside or read 18 chapters of Harry Potter.
But, guess what?? I'll get to do ALL of those things and MORE during the week because I won't have to COOK AT ALL Monday-Friday!! Cheers to that!
Wash and chop all of your fruits and veggies and stick them in reusable containers. Stack them nicely in the fridge so that they're easy to grab on the go.
I organize my meals on the counter top...this shouldn't surprise anyone who knows me.
Usually I start with the meal that is most complex and will take the most time.
Also, make sure that you have plenty of gallon sized heavy duty zipper bags...this is where your prepared meals will go when finished.
All of the dinner meals can be made on Sunday and either stored in the fridge or in the freezer for the week. (I promise you, it's awesome.)
My husband even commented on how "less stressed" I am since I started doing this. Yes, honey...it's because you can eat when you're ready and I still have time to run errands and go to the gym...after working 11 hours. I LOVE crock pot meals. If you do not own a crock pot...go buy one. NOW!!
The meals listed below are included in my blog. I didn't want to list them all here because it would make the blog incredibly long and possibly more difficult to find recipes later on. So scroll on over to the recipes bar on my home page and check out any of the following meals...the Meal plan and grocery list are, however, included below.
Happy EATING!
Dinner meals:
Monday night: White Bean Turkey Chili
Tuesday night: Savory Fall Stew
Wednesday night: Greek Chicken
Thursday night: leftovers...you should have plenty
Friday night: Stuffed Peppers
Breakfast options:
* Sausage and Cheese muffins
* Baked Oatmeal to go
Grocery List: You will need the following...the cost for us was between $80-100 for the week. It looks like a lot, but most of these supplies will last more than a week and you won't have to buy them the next week.
3 lbs. ground turkey (you can use ground beef if you want)
olive oil
cloves of garlic (I buy the already peeled...in a jar. Refrigerates well)
3 sweet onions
1 red onion
4 cans Navy Beans
1 Bottle of Pinot Grigio (I love BAREFOOT, but any kind will do)
2 Jalapeno Peppers
1 can of corn (or fresh corn)
Vegetable Broth
Button or Portabello Mushrooms (about 2 handfuls)
baby carrots (a large bag will work for the week)
Greek Yogurt (buy a med. sized tub...you can add it to protein shakes too!)
several lemons
1 small whole chicken
4 large peppers (bell or red work fine...whatever's cheapest)
eggs
vanilla extract
applesauce
bananas
rolled oats
baking powder
ground turkey sausage
Bisquick (or other all purpose baking mix)
shredded cheddar cheese
milk
cucumbers
feta cheese
tomatoes (small, baby, large, whatever works)
mixed veggies for the soup (green beans, corn, okra, celery, carrots, etc.)
You'll need these herbs and spices: These are pretty good ones to always have on hand. You'll use them a lot. Don't sweat if you don't have them...salt and pepper usually add good flavor by themselves.
* salt and pepper
* oregano
* cumin
* cinnamon
* thyme
* basil
* cilantro
Monday, July 9, 2012
Meal Plan July 9-14
My hubby just recently turned 30! To celebrate I threw a huge party with all of his friends at the pool. Great, right?
Except that I had to be in a bathing suit...and although these are my close, personal friends, I felt bad that I had to subject them to...well, my situation ;)
We also have our week long beach trip coming up, which means that this "situation" needs to find somewhere else to go before that time. I'm determined to tone this bod in the few short weeks, which means that my eating habits need a revamp! Not that I've been eating poorly, but since it's summer, I have found myself snacking more on chips-ick! But they're so good!!
I am also starting a 7 Day Detox this week, which asks that I don't eat white bread (which I don't do anyway), no soft drinks (duh), no fried foods, sugar...and NO CAKE! BOO!
I've done this Detox before and it's the easiest one I've ever done. I drink a fiber powder in the morning and take a few pills. Then in the evening, I take what are called "release tablets". So easy! Load up on the veggies and fruits and NO red meat! So simple.
So, here's my Meal Plan for this week! I am having two "meatless" dinners, and obviously no dessert this week...as I sob silently.
Hope this helps you :)
Monday: Grilled Salmon with Baked Broccoli and Sweet Potato Fries
* Soak the Salmon in milk for at least an hour first. Then mix Salt, Pepper, Honey, Soy Sauce, and Lemon Juice in a zip loc bag. Let the Salmon marinate in the bag for at least 2-4 hours. (The longer, the better) You can cook these on a grill or in the pan. On the grill, use the wire holders that are specifically designed for grilling fish-so they don't fall apart. You can find them at Target, Wal Mart, Bed Bath and Beyond, etc. You can also lie aluminum foil on the grill and spray it with non-stick spray and place the fish directly onto the foil. Cook about 5-6 minutes on each side, depending on the size of the fish. The Salmon will be flaky and moist when finished.
* Toss broccoli florets in salt and pepper, olive oil, and garlic salt. Place them on a broiler pan and into the oven. Cook at 350 degrees for 10-15 minutes or until slightly browned.
* We like the Organic Sweet Potato Fries that you can find from Kroger or Sam's. Follow package instructions. If you have more time, peel and chop Sweet Potatoes, toss them in olive oil and salt and bake on 350 degrees for 10-15 minutes. Watch these too.
Tuesday: Vegetarian Quesadillas with Avocado and a Side Salad
* See recipe for Quesadillas in blog. I like to add avocado to mine :)
* For the salad, I'll chop up Romaine Lettuce, carrots, tomatoes, onions, and mushrooms. YUM!
Wednesday: Left Overs for dinner! Easiest night of the week! Add a salad to whatever you're eating, or toss together all of your leftover veggies.
Thursday: Double Bean Burgers-Vegetarian! and Baked Potatoes
* See post in blog about the Vegetarian/Meatless Burgers
* You can use Sweet Potatoes or Regular Potatoes-Bake them in the oven wrapped in aluminum foil at about 400 degrees for 20-30 minutes depending on the size of the potatoes
Friday: Taco Pizza Night!
* You can buy or make your own pizza crust.
* Load your pizza crust with the following:
** Salsa (as the sauce), browned Ground Turkey (cooked with Taco Seasoning), Mozzarella Cheese, Onions, salt and pepper. Bake at 375 degrees for 15-17 minutes. Once it's out of the oven, cover with sour cream and shredded lettuce! SO YUMMY! Avocado is also good on this~Can you tell I love avocado? It's a SUPER food! Great for your health!
Saturday: Grilled Chicken and Vegetable Toss
* Tonight is the night that I'll throw all of the leftover veggies together and add grilled chicken. This ensures that I use the veggies before they go bad and have a healthy meal.
* Marinate the chicken in lemon juice, garlic, salt, and pepper. Place it on the grill or place it in the oven. Either way is fine.
* Heat the veggies in a sauce pan~you can add some EVOO, salt, and pepper.
* Make sure to stock up on plenty of fruits and healthy snacks:
Bananas, strawberries, blueberries, blackberries, and raspberries are great for shakes after the gym or add protein powder and water as a meal replacement.
I love to snack on Triscuits and Laughing Cow Cheese-they have a lot of calcium and very little fat and calories.
Remember to separate your veggies and fruit for snacks ahead of time. This will save you time later in the week!
Happy Monday!
Except that I had to be in a bathing suit...and although these are my close, personal friends, I felt bad that I had to subject them to...well, my situation ;)
We also have our week long beach trip coming up, which means that this "situation" needs to find somewhere else to go before that time. I'm determined to tone this bod in the few short weeks, which means that my eating habits need a revamp! Not that I've been eating poorly, but since it's summer, I have found myself snacking more on chips-ick! But they're so good!!
I am also starting a 7 Day Detox this week, which asks that I don't eat white bread (which I don't do anyway), no soft drinks (duh), no fried foods, sugar...and NO CAKE! BOO!
I've done this Detox before and it's the easiest one I've ever done. I drink a fiber powder in the morning and take a few pills. Then in the evening, I take what are called "release tablets". So easy! Load up on the veggies and fruits and NO red meat! So simple.
So, here's my Meal Plan for this week! I am having two "meatless" dinners, and obviously no dessert this week...as I sob silently.
Hope this helps you :)
Monday: Grilled Salmon with Baked Broccoli and Sweet Potato Fries
* Soak the Salmon in milk for at least an hour first. Then mix Salt, Pepper, Honey, Soy Sauce, and Lemon Juice in a zip loc bag. Let the Salmon marinate in the bag for at least 2-4 hours. (The longer, the better) You can cook these on a grill or in the pan. On the grill, use the wire holders that are specifically designed for grilling fish-so they don't fall apart. You can find them at Target, Wal Mart, Bed Bath and Beyond, etc. You can also lie aluminum foil on the grill and spray it with non-stick spray and place the fish directly onto the foil. Cook about 5-6 minutes on each side, depending on the size of the fish. The Salmon will be flaky and moist when finished.
* Toss broccoli florets in salt and pepper, olive oil, and garlic salt. Place them on a broiler pan and into the oven. Cook at 350 degrees for 10-15 minutes or until slightly browned.
* We like the Organic Sweet Potato Fries that you can find from Kroger or Sam's. Follow package instructions. If you have more time, peel and chop Sweet Potatoes, toss them in olive oil and salt and bake on 350 degrees for 10-15 minutes. Watch these too.
Tuesday: Vegetarian Quesadillas with Avocado and a Side Salad
* See recipe for Quesadillas in blog. I like to add avocado to mine :)
* For the salad, I'll chop up Romaine Lettuce, carrots, tomatoes, onions, and mushrooms. YUM!
Wednesday: Left Overs for dinner! Easiest night of the week! Add a salad to whatever you're eating, or toss together all of your leftover veggies.
Thursday: Double Bean Burgers-Vegetarian! and Baked Potatoes
* See post in blog about the Vegetarian/Meatless Burgers
* You can use Sweet Potatoes or Regular Potatoes-Bake them in the oven wrapped in aluminum foil at about 400 degrees for 20-30 minutes depending on the size of the potatoes
Friday: Taco Pizza Night!
* You can buy or make your own pizza crust.
* Load your pizza crust with the following:
** Salsa (as the sauce), browned Ground Turkey (cooked with Taco Seasoning), Mozzarella Cheese, Onions, salt and pepper. Bake at 375 degrees for 15-17 minutes. Once it's out of the oven, cover with sour cream and shredded lettuce! SO YUMMY! Avocado is also good on this~Can you tell I love avocado? It's a SUPER food! Great for your health!
Saturday: Grilled Chicken and Vegetable Toss
* Tonight is the night that I'll throw all of the leftover veggies together and add grilled chicken. This ensures that I use the veggies before they go bad and have a healthy meal.
* Marinate the chicken in lemon juice, garlic, salt, and pepper. Place it on the grill or place it in the oven. Either way is fine.
* Heat the veggies in a sauce pan~you can add some EVOO, salt, and pepper.
* Make sure to stock up on plenty of fruits and healthy snacks:
Bananas, strawberries, blueberries, blackberries, and raspberries are great for shakes after the gym or add protein powder and water as a meal replacement.
I love to snack on Triscuits and Laughing Cow Cheese-they have a lot of calcium and very little fat and calories.
Remember to separate your veggies and fruit for snacks ahead of time. This will save you time later in the week!
Happy Monday!
Tuesday, June 19, 2012
Heavenly French Silk Pie
Dinner with friends! Hooray!
I love having friends over because it means I get to make something "fancy" and y'all know how I like my food to be fancy!
The hubbs is grilling salmon and our friends are bringing tons of fresh veggies from the garden...so, of course I'll be serving a decadent pie!
I usually always make my own pie crust. Today, however, I was running short on time. Not only was I cleaning and preparing for dinner, but it's Day One of Bread Making!
Grandmama gave me her super secret bread starter and recipe...and it's AWESOME. Sorry, but I cannot share it with you ;)
Instead of making the crust today, I bought it from Kroger. If you're using store bought crust, check the ingredients. Find the crust with the least amount of ingredients and trans fats.
The Ingredients:
CRUST
8 T chilled, salted butter, cubed
1/3 C pecan halves
1 1/3 C all purpose flour (you could use Whole Wheat)
1/4 C firmly packed light brown sugar
1/4 tsp. salt
FILLING
12 T salted butter, room temperature
1 C granulated sugar
3 oz. unsweetened chocolate (I actually used semi-sweet for this)
1 1/2 tsp. vanilla
3 large eggs
whipped cream
How To:
CRUST
Preheat the oven to 325 degrees. Butter a 9 inch pie plate and set aside.
Grind pecans (in a food processor).
Combine flour, pecans, sugar, and salt.
Pour all of the mixture into the pie plate and press it firmly into the plate and up the sides.
Bake for 20-25 minutes or until golden brown.
FILLING
Start by creaming the butter and sugar until it is light and fluffy-about 2 minutes.
With the mixer running, gradually add melted chocolate and vanilla.
Add eggs 1 at a time. Beat at medium speed for 5 minutes each.
Pour the filling into the crust.
Refrigerate 4 hours to overnight.
Top with whipped cream and chocolate shavings.
The Result:
Remember, if you're expecting, be careful of the raw eggs. You may want to try another recipe without eggs. I'll try to find one and post it for you :)
I LOVE this pie! I requested that my mama make this for my birthday and I almost ate the whole thing by myself.
It's so light and fluffy, but surprisingly filling. It's REALLY rich too (but totally worth every calorie!)
I'll let you know how my friends like it and post pictures soon!
I love having friends over because it means I get to make something "fancy" and y'all know how I like my food to be fancy!
The hubbs is grilling salmon and our friends are bringing tons of fresh veggies from the garden...so, of course I'll be serving a decadent pie!
I usually always make my own pie crust. Today, however, I was running short on time. Not only was I cleaning and preparing for dinner, but it's Day One of Bread Making!
Grandmama gave me her super secret bread starter and recipe...and it's AWESOME. Sorry, but I cannot share it with you ;)
Instead of making the crust today, I bought it from Kroger. If you're using store bought crust, check the ingredients. Find the crust with the least amount of ingredients and trans fats.
The Ingredients:
CRUST
8 T chilled, salted butter, cubed
1/3 C pecan halves
1 1/3 C all purpose flour (you could use Whole Wheat)
1/4 C firmly packed light brown sugar
1/4 tsp. salt
FILLING
12 T salted butter, room temperature
1 C granulated sugar
3 oz. unsweetened chocolate (I actually used semi-sweet for this)
1 1/2 tsp. vanilla
3 large eggs
whipped cream
How To:
CRUST
Preheat the oven to 325 degrees. Butter a 9 inch pie plate and set aside.
Grind pecans (in a food processor).
Combine flour, pecans, sugar, and salt.
Pour all of the mixture into the pie plate and press it firmly into the plate and up the sides.
Bake for 20-25 minutes or until golden brown.
FILLING
Start by creaming the butter and sugar until it is light and fluffy-about 2 minutes.
With the mixer running, gradually add melted chocolate and vanilla.
Add eggs 1 at a time. Beat at medium speed for 5 minutes each.
Pour the filling into the crust.
Refrigerate 4 hours to overnight.
Top with whipped cream and chocolate shavings.
The Result:
Remember, if you're expecting, be careful of the raw eggs. You may want to try another recipe without eggs. I'll try to find one and post it for you :)
I LOVE this pie! I requested that my mama make this for my birthday and I almost ate the whole thing by myself.
It's so light and fluffy, but surprisingly filling. It's REALLY rich too (but totally worth every calorie!)
I'll let you know how my friends like it and post pictures soon!
Friday, June 15, 2012
Sushi Sauces
These two sauces go well with pretty much anything. You can dip your Sushi in them or your hibachi meats and veggies. Heck, there have been some days that I've eaten it with a spoon...
Years ago, when I was making Hibachi for my new husband on a weekly basis I tried all kinds of recipes to make the "white sauce" that Americans love so dearly. There was only one recipe that even came close...I'll give it to you...but you have to promise to make it and enjoy it :)
Japanese White Sauce Rocks My World (Hubbs and I named this about 4 years ago)
1 C mayo (you can use light if it makes you feel better)
3 T granulated sugar
1 T honey (for less calories, switch the amounts of honey and sugar)
3 T rice vinegar
2 T melted butter (don't substitute for this...it wouldn't be the same)
3/4 tsp. paprika
3/8 tsp. garlic powder
* Combine all ingredients and mix well. Cover and refrigerate for about an hour, then serve.
Tempura Sushi Sauce
(Japanese Name: Tentsuyu)
3 T Japanese Rice Wine (Mirin)
2 C Japanese Soup Stock (Dashi)
5 T Light colored Soy Sauce (usukuchi shoyu)
1 1/2 T Regular Soy Sauce (Shoyu)
1 1/2 T granulated sugar (or honey instead)
*Most, if not all, of these ingredients will be found in the Ethnic Food Section of your grocery store.
*In a small pot, bring the ingredients to a boil; stir. Remove pot and let contents cool. You can keep this in the fridge for up to 3-5 days, covered. To use, reheat and serve.
* I like to add sesame seeds to this...it gives it another fun texture.
Years ago, when I was making Hibachi for my new husband on a weekly basis I tried all kinds of recipes to make the "white sauce" that Americans love so dearly. There was only one recipe that even came close...I'll give it to you...but you have to promise to make it and enjoy it :)
Japanese White Sauce Rocks My World (Hubbs and I named this about 4 years ago)
(Japanese Name: White Ginger Sauce or Shrimp Sauce)
1 C mayo (you can use light if it makes you feel better)
3 T granulated sugar
1 T honey (for less calories, switch the amounts of honey and sugar)
3 T rice vinegar
2 T melted butter (don't substitute for this...it wouldn't be the same)
3/4 tsp. paprika
3/8 tsp. garlic powder
* Combine all ingredients and mix well. Cover and refrigerate for about an hour, then serve.
Tempura Sushi Sauce
(Japanese Name: Tentsuyu)
3 T Japanese Rice Wine (Mirin)
2 C Japanese Soup Stock (Dashi)
5 T Light colored Soy Sauce (usukuchi shoyu)
1 1/2 T Regular Soy Sauce (Shoyu)
1 1/2 T granulated sugar (or honey instead)
*Most, if not all, of these ingredients will be found in the Ethnic Food Section of your grocery store.
*In a small pot, bring the ingredients to a boil; stir. Remove pot and let contents cool. You can keep this in the fridge for up to 3-5 days, covered. To use, reheat and serve.
* I like to add sesame seeds to this...it gives it another fun texture.
Pregnancy Friendly Sushi
The title does say "Pregnancy Friendly" but this recipe can also be used for the "Raw-Food Squeamish"...which is the majority of my family!
I don't know where I got my eclectic tastes!
One thing that almost deterred me from ever thinking about getting pregnant was the fact that NO SUSHI is allowed...well, no raw fish sushi. And probably not sushi from restaurants, because you don't know what your cooked fish has been rubbing up against ;)
I am a sushi FANatic. Seriously. I crave it ALL THE TIME, and thinking about ever having to go 9 months without it ALMOST made me second guess parent-hood.
This recipe ensures that you can get your sushi fix whenever you have the time to make it, while saving you money in the meantime.
I NEVER said this recipe was healthy, so don't make it if you're looking for a healthy weeknight meal. This dish deserves to be cooked in all of it's full-fat glory and ENJOYED! Maybe with some Sake...or not!
The Ingredients:
3 C Short Grain Japanese Rice (Jasmine is a pretty good brand)
3 1/2 C water
1/3 C Japanese Rice Vinegar
3 T granulated Sugar
1 tsp. salt
1 medium cucumber, sliced into thin, long strips
1 avocado, sliced into thin, long strips
1 package of Nori (Sea Weed Sheets-these can be found in the "ethnic" section of your grocery store)
1/2 lb. uncooked, peeled, and de-veined Shrimp
1 box Tempura batter (can be found near the Nori...usually near the soy sauce, wontons wrappers, etc.)
vegetable oil for frying
How To: (I'll post pictures soon so that the directions are easier to follow)
* You will need Sushi Rolling Mats for this recipe. They can be found in the grocery store near the weird ingredients seen above. If you can't find them there, you can always find them ONLINE!
RICE:
Start by boiling the water in a small pot. When it comes to a boil, add the rice, lower the heat, cover and simmer (follow package instructions for time).
When the rice begins to turn tender, heat vinegar, salt, and sugar in a saucepan over low heat until the sugar has dissolved. Set aside for mixture to cool.
When rice has finished cooking, and it a little sticky to the touch, gently fold in the vinegar mixture. Set aside in a warm place, covered.
SHRIMP:
Pour about 2 inches of vegetable oil into a saucepan and heat on medium-high.
Create the tempura batter according to package instructions.
Peel and de-vein shrimp. Next, dip them into the tempura mixture, making sure that all nooks and crannies are sufficiently covered.
Drop into the hot oil and turn once. Shrimp should cook until the batter is crunchy and golden brown. Remember, shrimp doesn't take long.
Keep your floating scraps of tempura for later :)
ROLLING:
Grab your bamboo sushi rolling mat and lay it on a flat surface.
The shortest side of the mat should be facing your body. (WIDTH)
Spread a thin layer of rice onto the mat, cover it completely.
Next, cover the rice with the 1 piece of NORI (seaweed sheets). Press firmly.
Take a few slices of cucumber and avocado towards the top of the sheet from one long end to the other. (LENGTHWISE)
Place the tempura shrimp from end to end (LENGTHWISE) on top of the cucumber and avocado with the tail pointed away from the center of the mat.
Grab the mat edge closest to you and begin rolling. Tuck your end tightly making sure that no ingredients fall out. If they do, just stuff them back in :)
Try to keep the roll very tight while rolling. When you're finished, remove the mat and place sushi on cutting board.
Cut your sushi into about 1 1/2 inch rolls. You can roll both ends in your left over tempura batter bits if you'd like to add more crunch.
There are several sauces that go well with this:
*Soy Sauce (Low Sodium)
* "White Sauce": look for the recipe in the blog
* Tempura Sauce: in blog
The Results:
AAAAAmazing!!
So worth the time and effort. Seriously, it's a lot of work, but I feel like it's one of those things that when you get the hang of it, it won't be hard at all.
Take your time rolling the Sushi. Remember, if this is your first time, things will probably fall out of your sushi roll and you might make a tremendous mess...but that's all part of the cooking process. That's part of the FUN!
Enjoy yourself!
I don't know where I got my eclectic tastes!
One thing that almost deterred me from ever thinking about getting pregnant was the fact that NO SUSHI is allowed...well, no raw fish sushi. And probably not sushi from restaurants, because you don't know what your cooked fish has been rubbing up against ;)
I am a sushi FANatic. Seriously. I crave it ALL THE TIME, and thinking about ever having to go 9 months without it ALMOST made me second guess parent-hood.
This recipe ensures that you can get your sushi fix whenever you have the time to make it, while saving you money in the meantime.
I NEVER said this recipe was healthy, so don't make it if you're looking for a healthy weeknight meal. This dish deserves to be cooked in all of it's full-fat glory and ENJOYED! Maybe with some Sake...or not!
The Ingredients:
3 C Short Grain Japanese Rice (Jasmine is a pretty good brand)
3 1/2 C water
1/3 C Japanese Rice Vinegar
3 T granulated Sugar
1 tsp. salt
1 medium cucumber, sliced into thin, long strips
1 avocado, sliced into thin, long strips
1 package of Nori (Sea Weed Sheets-these can be found in the "ethnic" section of your grocery store)
1/2 lb. uncooked, peeled, and de-veined Shrimp
1 box Tempura batter (can be found near the Nori...usually near the soy sauce, wontons wrappers, etc.)
vegetable oil for frying
How To: (I'll post pictures soon so that the directions are easier to follow)
* You will need Sushi Rolling Mats for this recipe. They can be found in the grocery store near the weird ingredients seen above. If you can't find them there, you can always find them ONLINE!
RICE:
Start by boiling the water in a small pot. When it comes to a boil, add the rice, lower the heat, cover and simmer (follow package instructions for time).
When the rice begins to turn tender, heat vinegar, salt, and sugar in a saucepan over low heat until the sugar has dissolved. Set aside for mixture to cool.
When rice has finished cooking, and it a little sticky to the touch, gently fold in the vinegar mixture. Set aside in a warm place, covered.
SHRIMP:
Pour about 2 inches of vegetable oil into a saucepan and heat on medium-high.
Create the tempura batter according to package instructions.
Peel and de-vein shrimp. Next, dip them into the tempura mixture, making sure that all nooks and crannies are sufficiently covered.
Drop into the hot oil and turn once. Shrimp should cook until the batter is crunchy and golden brown. Remember, shrimp doesn't take long.
Keep your floating scraps of tempura for later :)
ROLLING:
Grab your bamboo sushi rolling mat and lay it on a flat surface.
The shortest side of the mat should be facing your body. (WIDTH)
Spread a thin layer of rice onto the mat, cover it completely.
Next, cover the rice with the 1 piece of NORI (seaweed sheets). Press firmly.
Take a few slices of cucumber and avocado towards the top of the sheet from one long end to the other. (LENGTHWISE)
Place the tempura shrimp from end to end (LENGTHWISE) on top of the cucumber and avocado with the tail pointed away from the center of the mat.
Grab the mat edge closest to you and begin rolling. Tuck your end tightly making sure that no ingredients fall out. If they do, just stuff them back in :)
Try to keep the roll very tight while rolling. When you're finished, remove the mat and place sushi on cutting board.
Cut your sushi into about 1 1/2 inch rolls. You can roll both ends in your left over tempura batter bits if you'd like to add more crunch.
There are several sauces that go well with this:
*Soy Sauce (Low Sodium)
* "White Sauce": look for the recipe in the blog
* Tempura Sauce: in blog
The Results:
AAAAAmazing!!
So worth the time and effort. Seriously, it's a lot of work, but I feel like it's one of those things that when you get the hang of it, it won't be hard at all.
Take your time rolling the Sushi. Remember, if this is your first time, things will probably fall out of your sushi roll and you might make a tremendous mess...but that's all part of the cooking process. That's part of the FUN!
Enjoy yourself!
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