Simply Satisfying

2012-01-29T08:00:00.000-05:00

Sunday: Hearty Tomato Soup and grilled cheese sandwiches
Monday - Thursday: On my own - whatever's in the fridge/freezer
Friday: Chicken Panini and baked chips
Saturday: Out

Meal Planning

2012-01-21T08:00:00.000-05:00

Saturday: Baked Pasta w/ Onion, Bacon and Brie
Sunday: Crockpot chili and cornbread
Monday:Chicken stuffed with zucchini and mozzarella and Cauliflower bites
Tuesday: Leftover chili
Wednesday: Leftover chicken and cauliflower
Thursday: Just me - something easy
Friday: Leftover pasta
Saturday: Out for friend's birthday

Meal Planning

2012-01-15T08:30:00.000-05:00

Sunday: Chicken and Spinach Enchiladas
Monday: Chicken in Tomato-Basil Broth over Couscous
Tuesday: Thai Red Curry Shrimp (since I didn't make it last week)
Wednesday: Leftover enchiladas
Thursday: Wisdom teeth coming out - lots of smoothies : /
Friday: More smoothies, yogurt and ice cream
Saturday: We'll see how I feel

Meal Planning

2012-01-08T08:00:00.000-05:00

Sunday: Beef with Barley Soup
Monday: Chicken w/ Red Wine Sauce over pasta
Tuesday: Thai Red Curry Shrimp and steamed veggie
Wednesday: Leftover soup
Thursday: Leftovers
Friday: Leftover Shrimp
Saturday: Out or order in

Meal Planning

2012-01-01T09:00:00.000-05:00

Sunday: Pork and Kolbassi and Sauerkraut
Monday: Leftovers
Tuesday: Chicken with Leeks, Sun-dried Tomatoes in White Wine Sauce and Roasted Potatoes
Wednesday: Grilled Steak and Spinach, Leek and Garlic Rice
Thursday: Leftovers
Friday: Leftover chicken and potatoes
Saturday: Out for my birthday!

Meal Planning

2011-12-25T09:00:00.000-05:00

Sunday: Merry Christmas!! Heading to Mom's house for dinner.
Monday: Probably leftovers or out somewhere after a day of shopping :)
Tuesday: Rosemary Spaghetti Squash Egg Nests
Wednesday: Ravioli and Vegetable Soup
Thursday: Leftovers or out
Friday: Leftovers or out
Saturday: Happy New Year!

2011-12-18T09:00:00.000-05:00

Sunday: Chicken, Spinach and Pasta Bake
Monday: Spicy Bean and Rice Burritos
Tuesday: Out with Mom
Wednesday: Leftover Pasta bake
Thursday: Leftover Burritos
Friday: Celebrating with the In-Laws
Saturday: Merry Christmas Eve! Party at my sister's house - I'm making Braised Red Cabbage
Sunday: Merry Christmas! Dinner at mom's. I'm bring Broccoli-Quinoa Casserole

Meal Planning

2011-12-11T09:00:00.000-05:00

Sunday: Yogurt-Marinated Chicken w/ Mushrooms and Sweet Potatoes
Monday: Broccoli Cheese Soup
Tuesday: Beef Vegetable Skillet Bake
Wednesday: Leftover Soup
Thursday: Just me, something easy
Friday: Leftover beef-veggie bake
Saturday: Out

Meal Planning

2011-12-04T10:11:00.000-05:00

Sunday: Chicken Stew w/ Butternut Squash and Quinoa
Monday: Leftover Pot Roast
Tuesday: Grilled Steak and Potatoes
Wednesday: Leftover Stew
Thursday: Pasta
Friday: Take out
Saturday: Ugly Christmas Sweater Party!

Meal Planning

2011-11-27T08:52:00.000-05:00

Sunday: Something from the freezer
Monday: Black Bean Stuffed Sweet Potatoes
Tuesday: Grilled Chicken Salad
Wednesday: Crepes and Eggs
Thursday: Leftovers
Friday: Leftovers
Saturday: Out

Happy Thanksgiving!

2011-11-23T11:05:00.001-05:00

I hope you all have a wonderful Thanksgiving!

In honor of the holiday, I'd like to say I am thankful for:
- my amazing, fun and loving husband
- a wonderful family
- our lovable, cuddly dogs and cats
- some great friends
- and, finally, an overall very happy life :)

What are you thankful for?

Meal Planning

2011-11-20T09:00:00.000-05:00

Sunday: Turkey and Spinach Manicotti and Salad
Monday: Chicken Pasta Soup
Tuesday: Black Bean Smothered Sweet Potatoes
Wednesday: Leftover Manicotti
Thursday: Thanksgiving!
Friday: Leftover Soup
Saturday: Out to dinner

Meal Planning

2011-11-06T09:00:00.000-05:00

Sunday: Chipotle Chicken Tortilla Soup
Monday: Chicken Enchiladas
Tuesday: Cheesy Baked Pork Chops and Edamame
Wednesday: Leftover Soup
Thursday: Leftover Enchiladas
Friday: Out
Saturday: Out or order in

Meal Planning

2011-10-30T09:00:00.000-04:00

Sunday: Herb and Cheese Pull-Apart Bread and Wedding Soup
Monday: Hawaiian Grilled Chicken and Coconut Rice
Tuesday: Leftover Soup and Bread
Wednesday: Leftover Chicken and Rice
Thursday: Something simple, it's just me
Friday: Leftovers from Freezer
Saturday: Wedding

Meal Planning

2011-10-23T09:00:00.000-04:00

Sunday: Chicken and Dumplings w/ Apple-Walnut Salad
Monday: Spicy Dr Pepper Shredded Pork Tacos and Arroz Rojo
Tuesday: White Chicken Chili from freezer
Wednesday: Leftover Chicken and Dumplings
Thursday: Leftover tacos and rice
Friday: Pork chops and roasted potatoes
Saturday: Out

Meal Planning

2011-10-16T09:00:00.005-04:00

Sunday: Harvest Corn Chowder w/ Bacon and Chowder
Monday: Red Chile Chicken w/ Rice and Black Beans
Tuesday: Chicken Enchilada Spaghetti
Wednesday: Leftover Chicken w/ rice and beans
Thursday: Grilled Salmon and Veggies
Friday: Leftover Chowder
Saturday: Out

Meal Planning

2011-10-09T09:00:00.000-04:00

Sunday: Crockpot Chicken Cacciatore
Monday: Grilled Pork Chops and Rosemary Potatoes
Tuesday: Out with Mom
Wednesday: Leftover Cacciatore
Thursday: Grilled Salmon and Steamed Veggies
Friday: Shakshouka
Saturday: Out or order in

Popcorn Month

2011-10-05T14:10:00.002-04:00

Who doesn't love popcorn? It may be my favorite snack food, and this month, we get to celebrate it!

That's right... October is National Popcorn Poppin' Month! I'm tempted to eat popcorn every day for the rest of October. No, I wouldn't get sick of it. The smell of popcorn completely vanishes all of my willpower.

And don't even get me started on movie theatre popcorn. I don't think it can get any better than that!

Did you know?

Most popcorn comes in two basic shapes when it's popped: snowflake and mushroom. Snowflake is used in movie theaters and ballparks because it looks and pops bigger. Mushroom is used for candy confections because it doesn't crumble.
Popping popcorn is one of the number one uses for microwave ovens. Most microwave ovens have a "popcorn" control button.
How high popcorn kernels can pop? Up to 3 feet in the air.
'Old Maids', the kernels that you find at the bottom of your popcorn that don't pop, can be rejuvenated. The water in kernels is what causes popcorn to pop, so all you need to do is re-hydrate the dried kernels. (I'll be trying this trick next time I make popcorn!)
The oldest ears of popcorn ever found were discovered in the Bat Cave of west central New Mexico in 1948 and 1950. Ranging from smaller than a penny to about 2 inches, the oldest Bat Cave ears are about 4,000 years old.
It is believed that the first use of wild and early cultivated corn was popping.

I like my popcorn covered in butter and salt (yes, I take all the healthiness right out of it). How do you like yours?

And now I'm really craving some popcorn!

Meal Planning

2011-10-02T09:00:00.000-04:00

Sunday: Steak, steamed veggies and potatoes
Monday: Chicken Curry
Tuesday: Out with Mom
Wednesday: Pork Chops and Parmesan Risotto
Thursday: Leftover Chicken Curry
Friday: Wedding
Saturday: Fried Chicken and Cheesecake for J's birthday!

Pumpkin and Sage Dinner Rolls

2011-09-26T14:24:00.001-04:00

Recipe from What's Cooking, Chicago?

I made these rolls to eat with White Chicken Chili. These have a really subtle pumpkin flavor and a nice orange hue from the pumpkin. You can also use butternut squash if you'd prefer.

Ingredients:
3 1/2 c AP flour
1 envelope rapid-rise yeast
1 t salt
2 T sugar
3/4 c milk
1/3 c butter, melted
1/2 c canned pumpkin puree
1 T minced fresh sage leaves
1 large egg, for egg wash

Directions:
In a food processor with metal blade, mix together the flour, yeast, salt, sugar and sage.

In a large measuring cup, whisk together the milk, butter and pumpkin puree. With the processor running, add milk mixture to dry ingredients. Process until the dough forms a soft ball that rides the blade. Turn out onto a floured surface and knead 3-4 times.

Form dough into a ball and place into a large, lightly buttered bowl. Cover and let sit in a warm, draft-free place for about 45 minutes until dough has doubled in size.

Punch the dough down and set the bowl upside down over the bowl. Let rest for about 5 minutes.

Preheat oven to 350 degrees and lightly grease a baking sheet.

Divide dough into 24 equal pieces. Form each piece of dough into small boules by pulling the dough under itself to form small balls. Place rolls on the baking sheet and cover. Allow to rise for about 15 minutes.

Whisk the egg with 1 tablespoon of water and brush over tops of rolls. Bake for 20-30 minutes, until golden brown. Serve warm with butter.

Meal Planning

2011-09-25T09:00:00.000-04:00

Sunday: Making Pumpkin and Sage dinner rolls
White Chicken Chili
Monday: Grilled Chicken and Steamed Cauliflower
Tuesday: Tomato Basil Sausage Soup
Wednesday: Leftover chili
Thursday: Cheesy Baked Pork Chops and veggies
Friday: Leftover Soup
Saturday: Out or order in

Meal Planning

2011-09-18T09:00:00.000-04:00

Sunday: Cabbage and White Bean Soup with Sausage
Monday: Chicken and Potato Hash with Fried Eggs
Tuesday: Grilled Chicken w/ Puttanesca Salsa and Parmesan Orzo
Wednesday: Leftover Soup
Thursday: Going to see Adam (Pascal) and Anthony (Rapp) Live!!
Friday: Leftover Chicken and Orzo
Saturday: Out

Always remember... Never forget

2011-09-11T10:48:00.002-04:00

Meal Planning

2011-09-11T09:00:00.000-04:00

Sunday: 30 Clove Crockpot Chicken and Quinoa Pilaf w/ Crimini mushrooms
Monday: Garlic Basil Shrimp over Orzo
Tuesday: Out for our anniversary
Wednesday: Chicken and Red Rice Casserole
Thursday: Leftover garlic chicken
Friday: Leftover chicken and rice
Saturday: Out

Meal Planning

2011-09-04T06:00:00.000-04:00

Sunday: Sausage w/ peppers and onions and Bean / mozzarella salad
Monday: Cherry Tomato Meatballs and Pasta
Tuesday: Grilled Chicken and Roasted Potatoes
Wednesday: Leftover meatballs and pasta
Thursday: Leftovers
Friday: Leftover chicken and potatoes
Saturday: Out somewhere for our anniversary (#3!) :)

Tortellini Soup

2011-09-02T11:29:00.000-04:00

Recipe from Stephanie Cooks

Easy, quick weeknight meal! This only takes about 10 minutes to make, and the only prep work involved is chopping up a tomato and carrot. This is perfect for those weeknights when you have no time, yet you really want a good meal. :) Serve with some hearty bread or salad.

I added in the carrot and some fresh basil because I had them in my refrigerator.

Ingredients:
4 c chicken broth
1 package tortellini
3 c baby spinach
1 tomato, seeded and chopped
1-2 carrots, diced
1/4 c Parmesan cheese
1/4 t Italian seasonings
1/4 t garlic powder
salt and pepper, to taste
Fresh basil, chopped - for garnish

Directions:
Bring broth to a boil in a medium saucepan. Add the tortellini and cook until almost done.

Add in the remaining ingredients (except basil) and cook over low heat until spinach is wilted. Season to taste and season each serving with basil.

2011-08-28T09:00:00.000-04:00

Sunday: Pan-Seared Scallops w/ Southwestern Rice Salad
Monday: Pork / Zucchini Pockets and Edamame-Corn Salad
Tuesday: Chicken and Basil Stir-Fry
Wednesday: leftover pork pockets and edamame salad
Thursday: Leftover Scallops and Salad
Friday: Gnocchi with Shrimp, Asparagus and Pesto
Saturday: Leftover Gnocchi

Meal Planning

2011-08-22T11:30:00.000-04:00

Sunday: Curried Chicken Salad Wrap & Roasted Potatoes
Monday: Chicken Pesto Pasta
Tuesday: Portobello Pita Pizza
Wednesday: Leftover Pasta
Thursday: Leftover Wraps
Friday: Leftovers
Saturday: Out

Frozen Chocolate Coffee Smoothie

2011-08-18T11:10:00.001-04:00

Thank you to the Tastemakers Foodbuzz program with Godiva coffee for allowing me to sample two different types of Godiva coffee - Chocolate Truffle and Hazelnut Creme.

Godiva and Tastemakers asked me to come up with an iced coffee drink recipe. I love coffee, though I only drink it every so often. However, I can't drink a cup of hot coffee on a hot summer's day, so this was perfect for me. :)

The first thing of thought of when I saw the Chocolate Truffle flavor was 'strawberries'. Who doesn't love chocolate and strawberries? The recipe I came up with is very simple and refreshing. It has the delicious flavor of the coffee with the underlying tastes of strawberries and bananas. I think it's a perfect hot morning pick-me-up!

Instead of using the coffee in liquid form, I decided to freeze it in ice cube trays. This way, I wasn't watering down the flavors with ice. Use as much or as little sugar as you'd like. I tried it without the sugar addition, but I thought it needed just a bit of sweetness - the strawberries and banana didn't add quite enough. I hope you enjoy! After I enjoyed this drink, I thought that it might be a good addition to add just a bit of vanilla yogurt, to smooth it out. :)

For more iced coffee recipes, check out http://www.godivacoffee.com/.

Ingredients:
6 cubes iced Godiva Chocolate Truffle coffee
4 frozen strawberries
1/2 frozen banana
1 c milk
1-1 1/2 t sugar

Directions:
Place all ingredients in the blender and blend until smooth.

Makes 2 servings.

My Kodak Photo Book

2011-08-18T10:47:00.000-04:00

Thank you to the Tastemaker Foodbuzz program and Kodak Gallery for this amazing opportunity! Through this program and Kodak, I was able to create a free Medium Hard Cover photobook for myself.

As soon as I saw this opportunity, I thought "honeymoon pictures"! On our honeymoon (almost 3 years ago), J and I took close to 300 pictures. Since then, I've wanted to do something with them. This was the perfect opportunity.

Almost three years ago, J and I were married in a beautiful, simple ceremony at a local botanical garden. Two days after our wedding, still beyond exhausted from all of the craziness of the past weeks weeks and days, we set out for 11 days and 10 nights in the Riviera Maya, Mexico. We stayed at a resort called the Grand Palladium Riveria, and we enjoyed every, single second of it!

Isn't is absolutely beautiful?

To make this trip even more exciting, this was actually J's first trip outside of the country.

I am so grateful to Kodak Gallery and Tastemakers Foodbuzz program for giving me the boost to finally create tangible memory of an amazing time with my husband. I should receive the book within 4-6 days. As soon as I have it, I'll update you on my thoughts on the quality.

Creating the book was such a simple process. You just upload your pictures from your computer or from Facebook (just make sure they are high quality pictures) and Kodak Gallery will lead you, step-by-step, through the rest. You are able to choose a background, change the layout and number of pictures per page, add in captions and more!

And, of course, you aren't going to be left out! Kodak Gallery is allowing me to extend an offer to you to receive 40% off of your purchase of a medium hardcover or large Photo Book! Just click here to redeem. This offer is available through 8/31/11.

Meal Planning

2011-08-14T09:00:00.000-04:00

Sunday: Italian Eggplant Casserole
Monday: Grilled Chicken and Eggplant Tomato Stacks
Tuesday: Shrimp Scampi
Wednesday: Leftover casserole
Thursday: Leftover Scampi
Friday: Leftover Chicken and Stacks
Saturday: At a wedding

Meal Planning

2011-08-07T09:00:00.000-04:00

Sunday: Tacos
Monday: Grilled chicken and mac n' cheese
Tuesday: Leftover Tacos
Wednesday: Pasta
Thursday: Leftovers
Friday: Leftovers
Saturday: Picnic at Mom's!

2011-07-24T09:00:00.002-04:00

Sunday: Ranch Pork Pockets
Monday: Chicken / Zucchini Enchiladas
Tuesday: Leftover Pockets
Wednesday: Grilled pork chops and garden veggies
Thursday: J works late, so something easy
Friday: Enchilada leftovers
Saturday: Off to Gettysburg!

Must Have Been Something I Ate

2011-07-21T10:03:00.000-04:00

Thank you to Brandi from Bran Appetit for giving away this book, Must Have Been Something I Ate.

Image Source

So far, I've only read about a chapter and skimmed through the rest, but I'm definitely intrigued! Have you ever wondered what foods boost your metabolism, help you sleep, keep you energized, or even boost your sex drive? Peggy talks about all of these topics and more in her book.

It's an easy, light read, entertaining and informative. And there is an index of recipes in the back to show how you can put her tips to good use.

Once I've read through the book, and tried a recipe, I'll post some more information about some of the interesting facts she reveals, as well as the recipe that I try. So far, I'd definitely recommend this book to anyone out there who is interested in how to use food to make your body work for you.

Butter Bean and Zucchini Triangles

2011-07-21T09:53:00.000-04:00

Recipe Source

Wow - it's been awhile since I've posted anything other than a meal plan. I just haven't had the motivation lately, I guess. Maybe I just needed a blogging break.

However, my garden has kicked into high gear in this past week. And the one thing that we always (never fails) have an over-abundance of? Zucchini! With only two of us in the house, I'm always struggling to find different ways to use it, or begging my friends and family to take some off our hands! I know there are so many ways that zucchini can be used. So, this year, I'm going to try to explore them all. (Okay, maybe not all, but a lot!)

Yesterday I really wanted to find a different recipe for zucchini for dinner. For some reason the fact that we had a can of butter beans was sticking in my mind, so I put the two together, and found this! I guess this is basically like a quiche (though, TBH, I've never made or actually had quiche) without the pie crust.

J and I both thought it was very good. And it was quite filling! It's also very easy to make. Just mix everything together, pour into a pie tin and bake!

Ingredients:
2 c grated zucchini (try to squeeze out as much water as you can)
1 small onion, finely diced (about 1/4-1/2 c)
1 can butter beans, drained and rinsed
1/4 c shredded cheese (I used colby and monterey jack)
1/2 c self-rising flour
3 eggs
2 T olive oil
1/4 t salt

Directions:
Preheat oven to 350 and lightly grease a pie pan or 9"x9" baking dish.

In a large bowl, mix the zucchini, onion, beans, cheese and flour.

In a small bowl, whisk together the eggs, olive oil and salt. Then pour your egg mixture into the zucchini mixture, and stir well.

Pour into your pie pan and cook for about 30 minutes, until top is lightly golden. Cut into 8 triangles and enjoy!

Meal Planning

2011-07-17T09:00:00.000-04:00

Sunday: Buffalo Chicken Tenders w/ Mac n Cheese
Monday: Buttermilk Pancakes w/ bacon and eggs
Tuesday: Grilled Pork Chops and Zucchini
Wednesday: Pizza w/ fresh mozzarella, proscuitto and portobello
Thursday: Leftover Pancakes
Friday: Leftover Chicken
Saturday: Out or order in

Meal Planning

2011-07-10T09:00:00.001-04:00

Sunday: Beer Can Chicken w/ Zucchini Tomatoes w/ Lemon-Cumin Vinaigrette
Monday: Pasta with leftover chicken
Tuesday: Mexican Shrimp Cobb Salad w/ Creamy Cilantro Tomatillo Dressing
Wednesday: Pork Steaks and Spicy Southwestern Corn
Thursday: Leftovers
Friday: Leftover Salad
Saturday: Out

Meal Planning

2011-06-26T09:00:00.002-04:00

Sunday: Root beer pulled pork sandwiches and Corn, Black Bean, Avocado salad
Monday: Chicken burritos
Tuesday: J will be out, something easy
Wednesday: Leftover pulled pork and salad
Thursday: Leftovers
Friday: Grilled pizza
Saturday: Out with friends

Cooking and Camping

2011-06-21T14:08:00.000-04:00

This past weekend J and I took a trip to Michigan. The main purpose was to attend the Nascar race on Sunday. This time, we decided that we would try to camp, instead of finding a hotel.

Camping is much cheaper than hotel rooms during race weekends (a good $300-400 difference), plus we camped just a 5-minute walk from the track, so no driving!

It's been a good 15 years (at least) since the last time either of us went camping. We were able to borrow some of the necessary items from family, so we didn't spend too much up front.

For cooking, we took a small charcoal grill, a two-burner propane grill, and a fire pit. I think we did pretty well for the weekend! I didn't want any typical burgers or hot dogs, so this is what we ate.

Friday dinner: BBQ Chicken Calzones

I made these calzones in advance. I cooked and shredded some chicken, then mixed it up with carmelized onions, bbq sauce and shredded cheddar cheese. I think place the chicken mixture into some dough and folded it into a calzone.

I wrapped the calzones (after freezing for 1-2 hours on a cookie sheet) in heavy duty aluminum foil (sprayed first with grilling Pam), then put them in the freezer. They were still mostly frozen by the time we were ready to cook, but that was okay. I just put them straight on the charcoal grill and we let them go for about 45 minutes - 1 hour, until the dough was cooked and lightly browned, and they were heated through. This was a delicious and very easy meal for the first. No prep was good as we weren't sure exactly how long it would take us to get set up.

Saturday (and Monday) breakfast: Eggs, bacon and hash browns

No picture, but I think you can figure it out. :) On Saturday we cooked the bacon on our cast iron griddle over the propane grill. I had bought frozen hash browns that already had onions and peppers in them, so I just put them in a skillet with some salt and pepper and cooked those over the charcoal grill. Once the bacon was done, I cooked the eggs on the cast iron.

On Monday we were trying to pack up and get going, so we skipped the bacon. We just threw the hash browns in the skillet (using the propane grill this time), let them cooked for a bit then mixed in the remaining eggs and some cheese!

Saturday and Sunday lunch: Italian hoagies and snacks

Sorry - no picture again! We weren't quite sure what we'd be doing when lunch time rolled around, so we decided on something that was easily portable. This way, on Sunday, when we were at the race, we just threw the hoagies in a cooler and brought them with us (saving money on purchasing over-priced products inside the track).

We bought some hoagie rolls, salami, pepperoni, prosciutto, capicola and provolone, then topped that with lettuce, tomato and Italian dressing (mayo for Sunday so they didn't get soggy). Delicious!

Saturday dinner: Chicken / Shrimp / Veggie kabobs and cheesy potatoes

(I know this is missing the shrimp, but I put them on too early so we ended up eating them before I remembered a picture!)

I pre-made the cheesy potatoes and put them into an aluminum pan and froze them. By the time Saturday night rolled around, they were thawed out. (This is the same recipe you'll find all over the internet, using hash browns, sour cream, cream of chicken and cheese.) We cooked these over the propane grill for about 1/2 hour or so, until heated through and cheese was melted.

I marinated the shrimp and chicken in Italian dressing, then froze them. They were thawed by Saturday night, so I just put them on skewers and cooked over the charcoal. When we started heating the charcoal, I cut up the veggies and put them in some Italian dressing. They marinated for about 1/2 hour before it was time to put them on the grill.

Sunday breakfast: Breakfast burritos (and leftover cheesy potatoes)

This was another pre-made / frozen meal. I cooked sausage and mixed it with plain hash browns, cheddar cheese, scrambled eggs and salsa. I then put that mixture into tortilla shells, rolled up burrito style, and (after freezing 1-2 hours on a cookie sheet) wrapped them in heavy duty aluminum foil (sprayed with grilling Pam) and placed them back in the freezer. Again - these were thawed by Sunday, so I just threw them on the charcoal grill and let cook for about 30-45 minutes, until heated through.

Sunday dinner: Hobo Dinners

I've also heard these referred to as Boy Scout meals. Out of everything, this turned out to be my least favorite meal. The reason being that I overcooked the meat (which is hidden in the picture by the veggies). I think I should've put the potatoes on the bottom and that would've helped. But, that aside, they did taste good!

These are basically whatever you want them to be. I used ground meat, potatoes, onions, carrots, green peppers and mushrooms. I also added in some bbq sauce and cheddar cheese. Just wrap it all up (double-wrapping is best) in heavy duty foil, and throw it right on the hot coals of your fire.

Try not to overcook it like I did. :)

Overall, I think we did great with our camping meals. Nothing was too difficult, and it was (almost) all delicious!

Meal Planning

2011-06-05T09:00:00.000-04:00

Sunday: Pesto Chicken Salad
Monday: Mustard Herb Cheese-Crusted Pork and rice
Tuesday: Leftovers
Wednesday: Spinach Salad w/ Spiced Pork and Ginger Dressing
Thursday: Spicy Noodles w/ Cabbage Stir Fry
Friday: Leftovers
Saturday: Maybe out

Meal Planning

2011-05-22T09:00:00.010-04:00

Sunday: Rotisserie Chicken and corn on the cob
Monday: Grilled Chicken and veggies
Tuesday: Grilled pork chops and rice
Wednesday: Pasta w/ leftover rotisserie chicken
Thursday: Rehearsal dinner for Brother's wedding
Friday: Brother's wedding!
Saturday: Out or using our smoker!

Meal Planning

2011-05-15T13:15:00.001-04:00

Sunday: Mozzarella, Tomato, Basil stuffed Portobello and Brown Rice Salad
Monday: Chicken Bruschetta Pasta
Tuesday: Grilled Chicken and veggies
Wednesday: Grilled pork chops and potatoes
Thursday: Leftovers
Friday: Leftover Pasta
Saturday: Out

Meal Planning

2011-05-08T08:30:00.000-04:00

Sunday: Both having lunch/dinner with mom's
Monday: Philly Cheese Steaks
Tuesday: Heuvos Rancheros Salad
Wednesday: Turkey & Black bean sloppy joes
Thursday: leftover salad
Friday: leftover sloppy joes
Saturday: Possibly out or pizza

Meal Planning

2011-05-01T09:38:00.004-04:00

Sunday: Leftovers
Monday: Cuban Picadillo Rice
Tuesday: Philly Cheese Steaks
Wednesday: Leftover Cuban Rice
Thursday: Leftovers
Friday: Roast beef hash
Saturday: Helping my sis and BIL move, so whatever they feed me! :)

Rotini w/ Sauteed Greens and Scallion Sauce

2011-04-25T08:30:00.002-04:00

Recipe from Food and Wine

This was a quick, easy, fairly healthy weeknight meal. It all came together within about 30 minutes, and it was very good! This recipe involves arugula, swiss chard, scallions and marsarpone.

Ingredients:
3/4 lb rotini (or any smaller pasta)
4 T unsalted butter
1 bunch scallions, sliced
3 garlic cloves, sliced
3/4 c dry white wine
Salt and pepper, to taste
2 T EVOO
5 ou baby arugula
6 leaves (about 1 bunch) swiss chard, stems and central ribs discarded, coarsely chopped
1/4 c marsarpone cheese (you can also substitute cream cheese)

Directions:
Cook pasta according to package directions. Drain, reserving 1/4 c of pasta water, and set aside.

Melt butter in a medium saucepan. Add scallions and garlic over low heat until softened, about 5 minutes. Add the white wine and cook over low heat until reduced by half, 5 more minutes. Add 1/2 c of waterand puree the mixture in a blender until smooth. Season with salt and pepper.

Heat olive oil in pasta pot. Add arugula and Swiss Chard and cook over high heat until wilted, about 5 minutes. Add the pasta, scallion sauce and reserved pasta water and toss to mix. Simmer, about 5 minutes, until sauce is thickened.

Stir in the marsarpone unil melted. Season with salt and pepper, if needed, and serve.

Meal Planning

2011-04-24T09:00:00.003-04:00

Sunday: Vegetable Polenta Lasagna
Monday: Pesto Chicken w/ Italian Cream Sauce over Couscous
Tuesday: Leftover lasagna
Wednesday: Turkey Meatballs w/ Spaghetti Squash - quick and easy sauce
Thursday: Leftover chicken
Friday: Leftovers / pantry
Saturday: Out for my soon-to-be sister-in-laws bachelorette party

Dal Makhani

2011-04-22T08:30:00.000-04:00

Recipe from Cook Like a Champion

I love Indian flavors. And so does J. But this was a dish a bit outside of our normal comfort zone. The big red flag for J? No meat! But I actually think he really liked it.

This was an extremely simple meal to cook, although you do need about an hour to thicken. I served it with Naan I picked up at the grocery store.

Ingredients:
1 c dry lentils
1 (14 ou) can crushed tomatoes
1 T fresh grated ginger
1 T minced garlic
1 t cayenne
1 c water
4 T unsalted butter
Salt and pepper, to taste
1/3 c heavy cream
2 T minced fresh cilantro

Directions:
In a large saucepan, add lentils and enough water to cover by 2 inches. Bring to a boil then reduce to a simmer. Simmer for about 10 minutes, until lentils are open and tender. Drain and return to pot.

Stir lentils around pot, using a spoon to smash some of them against the sides. Add tomatoes, ginger, garlic, cayenne, water, butter, salt and pepper. Cook over medium heat for about 1 hour, until thickened. Periodically check to make sure water has not cooked out. If it has, add a bit more water and then cover for remaining cook time.

Stir in cream, garnish with cilantro and serve immediately.

Soft Onion Sandwich Rolls

2011-04-21T13:43:00.001-04:00

Recipe from All Recipes

I made these rolls a few weeks ago for J and I to take in our lunches. I thought they were delicious. They were easy to make, the yeast actually worked for me, and they stayed fresh throughout the week.

About 2 weeks later, I actually used this recipe to make a loaf of bread, and it worked out very well for that purpose.

This recipe calls for making the dough in a bread machine. But you could make it in the stand mixer instead, let it double and then continue on with the instructions.

Ingredients:
3/4 c lukewarm milk
5 T lukewarm water
3 T butter, softened
1 1/2 t salt
3 T sugar
1 t onion powder
3 T dried minced onion
1/4 c instant potato flakes
3 c flour
1 envelope active dry yeast
1 egg white
1 T water
1/4 minced onion

Directions:
Place milk through yeast into your bread machine and hit the Dough cycle, and press start.

Once cycle has ended, remove dough and knead on a lightly floured surface. Cut into 8 equal pieces, and form into balls. Gently flatten the balls until they are 4 inches in diameter. (If they keep shrinking back, let them relax a minute before trying again.)

Place the flattened dough onto a baking sheet and cover loosely with a towel. Allow them to rise for about 40 minutes, until doubled in size.

Preheat oven to 350.

Whisk together egg white and water, then brush over the risen dough. Sprinkle each roll with minced onion.

Bake 15-20 minutes until golden brown.

Meal Planning

2011-04-17T09:00:00.001-04:00

Sunday: Turkey Burgers and Salt & Vinegar Potato Slices
And Apple Almond Chicken Salad for lunches
Monday: Tacos
Tuesday: Leftover Burgers
Wednesday: Leftovers
Thursday: Gnocchi w/ Shrimp, Asparagus and Pesto
Friday: Leftover Tacos
Saturday: Out

Meal Planning

2011-04-10T09:00:00.001-04:00

Sunday: Hosting a bridal shower - will eat there.
Monday: Herbed Chicken Pasta w/ Fresh Cheese
Tuesday: Chicken Enchiladas
Wednesday: Leftovers
Thursday: Crepes, Eggs and Bacon
Friday: Leftovers
Saturday: Possibly out

Giveaway Winner - Green Giant

2011-04-05T11:34:00.000-04:00

Thank you to all those who participated in my Green Giant giveaway.

The winner of the Green Giant prize pack, as chosen via the Random Integer generator, is comment #3!

Congratulations to:
suburban prep

I love creamed spinach and baby peas in butter sauce.
msgb245 at gmail dot com

March 31, 2011 8:26 PM

I will send you an email from ekitchenadvetures at yahoo to collect your mailing addres to get you your prize pack. Thank you again to everyone for participating and reading my blog. :)

Last Chance for Giveaway

2011-04-04T11:30:00.000-04:00

This is a reminder that today is your last chance to enter my Green Giant giveaway! One lucky reader will win a prize pack that contains one frozen sample of Green Giant vegetables, an insulated tote bag, serving bowl and spoon, and pedometer.

Meal Planning

2011-04-02T09:00:00.000-04:00

Sunday: Poppyseed Chicken Casserole w/ Salad
Monday: Pork Chops Marsala & Cauliflower Leek Puree
Tuesday: Leftovers
Wednesday: Pesto Lasagna w/ Spinach and Mushrooms w/ Salad
Thursday: Leftovers
Friday: Leftovers
Saturday: Possibly out

Couscous Salad

2011-04-01T08:30:00.000-04:00

Original Recipe

J had been getting a little sick of the same old thing for lunch every day. Typically sandwich, fruit and some sort of chip/pretzel/crackers. And I have to agree. So we've been trying to mix it up a bit. A few weeks ago I made a huge batch of this couscous salad for the week.

I thought it was really good! Easy to make, perfect for a packed lunch, healthy and filling!

Ingredients:
1 c couscous
1 cucumber, diced
1 can corn, drained
5 small ripe tomatoes, chopped
1/2-1 c fresh parsley, finely chopped
1/2-1 c fresh basil, finely chopped
1 lemon, juice of
1 t Dijon mustard
1 t dried oregano
1 c EVOO
1 t balsamic vinegar
salt and pepper, to taste

Directions:
Cook the couscous according to package directions and let cool completely.

While it cools, mix the cucumber, corn, tomato, parsley and basil in a large bowl. In a small bowl whisk together the remaining ingredients.

Once couscous is cool, mix it into the veggies, then pour the dressing over top and mix well. Chill at least one hour before serving.

Green Giant Giveaway

2011-03-31T14:13:00.001-04:00

This giveaway is made possible by Green Giant via My Blog Spark

I try to make some type of vegetable with every meal. But sometimes I just don't feel like cleaning, chopping, and sometimes peeling to get them ready. That's when I turn to something like Green Giant Boxed Vegetables. They are already seasoned, so all it takes is a few minutes in the microwave or over the stove, and they are ready to eat!

Green Giant Boxed Vegetables can help you stay on track to achieve your weight management goals in 2011. Twenty-nine delicious varieties are now endorsed by Weight Watchers®, and most have only a 1 or 2 PointsPlus® value per serving! Packed with flavor and ready in minutes, Green Giant Boxed Vegetables are available in a wide variety of flavors, many featuring mouthwatering sauces and seasonings. They’re a terrific addition to any meal and a delicious way to achieve better health in 2011.

Don’t forget to visit Green Giant on Facebook and Green Giant on Twitter and “Like” or “Follow” the brand to keep up with their latest and greatest products! For more information and great recipe ideas visit http://greengiant.com/.

Thanks to Green Giant, I am able to give away a prize pack containing one frozen sample of Green Giant vegetables, an insulated tote bag, serving bowl and spoon, and pedometer.

To enter the giveaway, leave a comment answering the following question by Monday, April 4th at 5:00pm EST:

What is your favorite vegetable and your favorite way to prepare it?

The winner will be chosen via Random Integer Generator.

Meal Planning

2011-03-27T09:00:00.002-04:00

Sunday: Healthy Shepperd's Pie
Monday: Southwest Fettuccine Bowl
Tuesday: Leftovers
Wednesday: Slow-Cooker Red Beans & Rice
Thursday: Leftovers
Friday: Fish Sandwiches from a local church
Saturday: Leftovers

Buffalo Chicken Mac 'n Cheese

2011-03-14T09:00:00.001-04:00

Recipe from Food Network

We love macaroni and cheese, and it's even better when I can make it a meal. :) J and I both enjoyed this recipe.

I did make a couple of changes. I took out the beer and I actually used rotisserie chicken from the weekend. It made the whole cooking process go a bit quicker.

Ingredients:
3/4 lb applewood smoked bacon
1 lb cooked shredd or diced chicken
1 lb dry macaroni
1/2 c unsalted butter, 2 T butter
1 T minced garlic
1/3 c AP flour
3 c whole milk
3/4 t salt and pepper
3 c grated white cheddar
3 c grated mozzarella
1/2 c crumbled bleu cheese
2/3 c hot sauce
1 c Panko

Directions:
Preheat oven to 400. Coat bottom and sides of 9x13 baking dish with butter or oil.

Cook bacon until crisp. Allow to cool slightly and then chop and set aside.

Cook macaroni according to package directions. Drain and set aside.

In a large saucepan over medium heat, melt 1/2 c butter, then whisk in garlic until golden. Whisk in 1/3 c flour and cook until golden, whisking constantly, about 1 minute. Whisk in 3 c milk, salt and pepper and bring to a boil.

Add 2 c each of cheddar and mozzarella, and stir until melted.

Stir the cheese sauce, bleu cheese and bacon into the macaroni until well combined, then pour into the prepared baking dish.

Spread the chicken over the macaroni, then drizzle with hot sauce. Sprinkle remaining cheese over the chicken and then sprinkle on the Panko. Melt remaining 2 T butter and drizzle over the Panko.

Bake about 25-30 minutes until golden and bubbly.

Meal Planning

2011-03-13T09:00:00.001-04:00

Sunday: Making Everything Pretzels
Bacon and Potato Chowder
Monday: Oriechette with Sauteed Greens and Scallion Sauce
Tuesday: Honey Mustard Chicken Nuggets w/ baked sweet potato fries
Wednesday: Leftovers
Thursday: St. Patty's Day beer dinner at Atria's :)
Friday: Leftovers
Weekend: Heading out to Bristol for another race! :)

Crockpot Tuscan Beef and Bean Stew

2011-03-12T09:00:00.004-05:00

Recipe from Kitchen Stewardship

I cooked this recipe in the crockpot, instead of stove top. Basically I didn't pre-cook or brown any thing, just threw it all together and let it cook away! :)

J and I liked this recipe. However, I added way too much kale and it kind of over-powered the other flavors. I'd make this again, but I'd definitely cut back. I just used the entire bunch of kale because I wasn't sure what I'd do with the leftovers, but I didn't realized it has such a strong flavor.

Ingredients:4-8 ou mushrooms, sliced
1 large onion, diced
3-4 cloves garlic, minced
1-2 lbs beef for stew, cut into 1-2" pieces
2-3 c beef broth (I used 3)
2 T tomato paste
15 ou can diced tomatoes with juice
2 cans white beans
4 carrots, diced
2-3 c kale
1/2 t salt
1/2 t pepper
2 t Italian seasoning
1 1/2 t dried parsley
1/2 t dried parsley
Shredded Parmesan, for serving

Directions:
Place all ingredients in a large crockpot and cook on low for 8-10 hours. Serve sprinkled with Parmesan cheese.

Chicken and Gorgonzola Tomato Soup

2011-03-11T09:00:00.001-05:00

Recipe from Cooking Light

J recently mentioned to me that I've been making a lot of soups lately, especially on Sundays. I can't help it! Soup is such a great winter meal. It's a comfort food and it makes great leftovers!

This soup was so simple to make, and it was great paired up with Havarti grilled cheese sandwiches. :)

Ingredients:
1 t olive oil
1 t minced garlic
1 c chopped celery
1 c minced onion
1 t crushed red pepper
3/4 lb shredded or diced cooked chicken
1 28 ou can diced tomatoes, undrained
1 1/2 (14 ou can) chicken broth
1/2 c crumbled Gorgonzola cheese

Directions:
Heat olive oil over medium-high heat in a large skillet and then add the celery, onion, garlic and pepper and saute for about 6 minutes, or until heated through.

Mix in the tomatoes and broth and bring to a simmer for about 8 minutes. Sprinkle each serving with about 2 ou of cheese.

Italian Wedding Soup

2011-03-10T12:56:00.001-05:00

Recipe from Made in Mels Kitchen

I love wedding soup, and this recipe was no exception. The meatballs had really good flavor, and, overall, it was very simple to make. I made the meatballs on Sunday so that on Monday I just had to throw the rest of the ingredients together.

Ingredients:
Meatballs:
3/4 lb ground turkey
1/2 lb italian turkey sausage, casings removed and crumbled
2/3 c panko (or other white bread crumbs)
2 t minced garlic
2 T fresh parsley
3 T milk
1 large egg, lightly beaten
1/2 c grated Parmesan
Salt and pepper, to taste

Soup:
2 T olive oil
1 c minced onion
1 c diced carrots
3/4 c diced celery
10 c chicken stock (I think I only used about 6 cups - J doesn't like a ton of extra broth)
1/2 c dry white wine
1 c small pasta (I used orzo)
12 ou baby spinach, washed and trimmed

Directions:
Preheat oven to 350.

In a medium bowl mix all ingredients for the meatballs. Drop them by the teaspoon onto a sheet lined baking pan. Bake for about 30 minutes, until slightly browned. Set aside.

Heat olive oil over medium-low heat in a large pot or dutch oven. Add onions, carrots and celery and saute until softened, about 5 minutes. Add chicken stock and wine and bring to a boil, then add the pasta and cook until tender. Drop in the meatballs and simmer about 1 minute, then check for seasonings and mix in the spinach and cook until wilted.

Serve sprinkled with Parmesan cheese.

Yoplait Giveaway Winner!

2011-03-07T10:09:00.001-05:00

Thank you to those of you who entered for my Yoplait Frozen Smoothie giveaway.

The winner will receive a prize pack, made possibly by Yoplait! via myblogspark.com, that includes a VIP coupon to try Yoplait Frozen Smoothies, a drawstring backpack, a water bottle and a fitness journal.

Congratulations to Cheryl F., who said:
Cheryl F. {The Lucky Ladybug}
My favorite smoothie flavor is Blueberry Pomegranate :) *Thanks* for the giveaway!
theluckyladybug[at]gmail[dot]com
March 2, 2011 2:40 PM

Random Integer Generator
Here are your random numbers:
1 Timestamp: 2011-03-07 15:06:12 UTC

Cheryl - I will email you today to get your mailing information.

Meal Planning

2011-03-06T09:00:00.014-05:00

Sunday: Creole Tomato Soup
Monday: Pork Chops w/ Apples & Sage and Dhal
Tuesday: Leftovers
Wednesday: Stir-fried Ginger Chicken
Thursday: Leftovers
Friday: Leftovers or order in
Saturday: Dinner at Mom's

Giveaway! Yoplait Frozen Smoothie

2011-03-02T14:06:00.001-05:00

This giveaway is courtesy of myblogspark.com and Yoplait!

Myblogspark.com and Yoplait provided me with a coupon for a free package of Yoplait Frozen Smoothie. I decided to try the Bluebery Pomegranate. I thought the taste was delicious! Health-wise, my only concern is that they add sugar to the mix. I think the fruit is sweet enough without that addition.

Each package of Yoplait Frozen Smoothies contains one full serving of fruit (1/2 cup) and 110 to 120 calories per serving. Not only does Yoplait yogurt contain live and active cultures, but when prepared with skim milk and made according to package directions, Yoplait Frozen Smoothies are a good source of calcium. So raise your smoothie glass and toast to a new you!

Found in the frozen fruit aisle of your local grocery store, Yoplait Frozen Smoothies come in four delicious flavors. Be sure to check out the newest flavor, Blueberry Pomegranate, along with other favorites like Triple Berry, Strawberry Banana, and Strawberry Mango Pineapple.

Don't forget to visit Yoplait Frozen Smoothie on Facebook to download a great coupon! And follow Yoplait Frozen Smoothie on Twitter to keep up with their latest and greatest products!

Yoplait, through Myblogspark.com, is kind enough to provide one prize package to one of my readers! The prize pack includes a VIP coupon to try Yoplait Frozen Smoothies, a drawstring backpack, a water bottle and a fitness journal.

To enter, just answer the following question in a comment. And don't forget to leave your email address so that I can contact you if you win!

What is your favorite smoothie flavor?

Contest will close on Friday, March 4 at 5:00pm EST and the winner will be chosen via Random Integer Generator.

Good luck!

Meal Planning

2011-02-27T09:00:00.001-05:00

Sunday: Cheesy Chicken, Bacon, Rice Soup and Onion Bread
Monday: Pasta
Tuesday: Herb Crusted Pork Chops and Steamed Asparagus
Wednesday: Soup Leftovers
Thursday: Grilled Chicken and Asparagus
Friday: Leftovers
Saturday: Leftovers

Meal Planning

2011-02-20T09:00:00.003-05:00

Sunday: Smoking some brisket and a whole chicken!
Making Pasta Salad for lunches
Monday: Fontina & Marscapone Baked Pasta
Tuesday: Dal Makhani
Wednesday: Leftovers
Thursday: leftovers
Friday: leftovers
Saturday: Dinner at Mom's for my sister's b-day!

Whole Smoked Turkey

2011-02-14T11:30:00.002-05:00

J and I received this smoker for Christmas last year. We decided to try it out this weekend on a whole turkey.

This was our first time ever smoking anything, so it was kind of experimental. We did some research, read a few different pages with tips and tricks, then we went for it.

All carved up for lunch!

We started out brining the turkey in a basic brine of:
4 gallons water (we doubled the recipe because we used a cooler since we wouldn't have had fridge space)4 cups kosher salt
2 cups sugar

Just boil it all together until the salt and sugar dissolve completely, then let it cool completely. We lined our cooler with a clean garbage bag, placed a small bag of ice under the garbage bag, filled it with the brine, then set in the turkey. We left it overnight - total about 12 hours.

In the morning we took the turkey out of the brine, rinsed it, dried it, then set it in the fridge until ready to cook.

We heated the grill in the side firebox using charcoal. We let that heat until the coals turned red. While the grill heated, we rubbed the turkey with a simple rub of:
4 T garlic salt
4 T onion salt
1 T cayenne
1 T black pepper

We made sure to get underneath the skin for lots of flavor, then we held the skin down with some toothpicks, to help keep the turkey moist.

Just before we put the turkey on the grill, we added some hickory wood chips that we had soaked in water for about 20 minutes, then we placed the turkey on the grill, breast side up.

It took about 4 hours for the turkey to cook through - the breast should be at 160 and the thighs at 170. The breasts seemed to reach the temp much more quickly than the thighs, so we put some foil over the breasts to hopefully help them not to dry out.

During the cooking time - we definitely had some problems keeping the temperature regulated. We also realized that even though the chips had been soaked, they still burned way too fast. About an hour into cooking J took a quick trip to Home Depot to larger hickory pieces that would last longer. That definitely made a difference.

Even with that - we had to check the thermometer every half hour or so and try to get the temp higher or lower by opening/closing the vents or adding more hickory.

If anyone has any tips on regulating the temperature, I'd love to hear them!!

Once the turkey was done we set it on the counter to cool. We actually made it to use in our lunches this week so we carved it and placed it into containers, one of which we froze for next week. But of course we both had a little taste! And it was delicious! Slightly salty - I think we can cut down on the salt and the brine, and don't really need any salt, or very little, in the rub. But it wasn't over-powering and the smoky flavor is really delicious!

Straight off the smoker! I know it looks burnt, but it's just the skin. The meat was tender and delicious!

I'm excited to see how the brisket and chicken turn out this weekend. Any tips?

Meal Planning

2011-02-13T10:05:00.001-05:00

I didn't have a meal plan last week as J & I went away for a long weekend to Niagara (Canada side), and didn't have a chance to do any shopping. So I did some pantry cooking.

Sunday: Making smoked turkey breast on our smoker for sandwiches and couscous salad for lunches. And sandwich rolls for lunches.
Onion Egg Bread for the week
Rotisserie Chicken, cauliflower and Rice
Monday: Tortellini Soup
Tuesday: Leftovers
Wednesday: Maple-Soy Glazed Flank Steak w/ homemade potato chips and broccoli
Thursday: Leftovers
Friday: Leftovers
Saturday: Out?

Beef & Mushroom Stir Fry

2011-02-03T09:00:00.000-05:00

Recipe from What's Cookin, Chicago?

I love stir fries. A one-pot meal that usually comes together in under 30 minutes! You can't really beat that. :)

Ingredients:
1 lb lean beef, sliced thin
Salt and pepper, to taste
1 T garlic powder
1 T onion powder
2 T cornstarch
1 onion, diced
3-4 cloves garlic, minced
8 ou sliced mushrooms
2-3 T oyster sauce
2-3 T soy sauce
1/4 c water
3-4 green onions, sliced into 1" pieces

Directions:
Season sliced beef with salt, pepper, garlic and onion powder. Toss to coat with cornstarch then side aside.

Add oil to a hot wok, then add garlic and onion and saute until softened. Mix in the mushrooms and cook until slightly carmelized.

Once mushrooms have started to carmelize, add beef and brown.
(NOTE: If I were to make this again, I would brown my beef before adding anything else, except for oil, to the wok. With everything in there it made it a bit difficult to get it nicely browned. I would then remove it for the previous steps, and add it back in at this point.)

Add oyster sauce, soy sauce and water and mix well. Allow it to come to a boil, scraping up cooked bits from pan. Reduce liquid by half. Just before serving, add green onions and toss. Serve over rice if desired.

Italian Chicken Chili

2011-02-01T09:00:00.000-05:00

Recipe from You've Got Supper

This is slightly different from your regular chili. The recipe doesn't call for beans, but I feel like you really can't call something 'chili' without them, so I added in a can of pinto beans.

Ingredients:
1-1.5 lbs cooked, shredded chicken
1 onion, chopped
1 T olive oil
1 T garlic
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 can pinto beans, drained and rinsed
1 t chili powder
1 t cumin
1/4 t cayenne
3/4 t salt
28 ou canned plum roma tomatoes
2 T basil, chopped

Directions:
In a heavy pot or Dutch oven, heat oil and cook onions until translucent, about 5 minutes. Add garlic and stir for 30 seconds, then add the peppers, beans, chili powder, cumin, cayenne and salt and stir.

Crush the tomatoes in the can with a knife, then add to pot with the basil. Bring to a boil then reduce heat and simmer, uncovered, about 30 minutes. Add chicken to chili and continue to simmer for about another 20 minutes. Serve with any desired toppings (I used shredded cheddar).

Broccoli in Mustard Vinaigrette

2011-01-31T09:00:00.001-05:00

Recipe from Healthy Food

I love broccoli, it's one of my favorite vegetables. So I asked Jeremy to make this as a side dish to my tuna steak for my birthday.

I thought this was delicious! It had a nice little bite from the mustard and vinegar and a good crunch from the walnuts. And it was very simple to make. :) You could make this with raw broccoli, but we decided to cook it for this meal.

Ingredients:
1 head broccoli, cut into small florets
2 t whole grain mustard
3 T white wine vinegar
1 T olive oil
1/8 c chopped fresh herbs (we used cilantro)
1 T chopped walnuts

Directions:
Steam broccoli for 10-15 minutes until it reaches desired tenderness.

Meanwhile, whisk together remaining ingredients, except walnuts. Once broccoli is done, toss together in a medium bowl and serve sprinkled with walnuts!

Meal Planning

2011-01-30T09:00:00.001-05:00

It's just me this week, so I'll keep things simple with leftovers and quick and easy foods. I don't like just cooking for one.

Sunday I'll make Lasagna Soup to give me leftovers for the week.

Seared Tuna w/ Japanese Salsa

2011-01-29T09:00:00.001-05:00

Recipe from My Recipes - Sunset

This is what J made me for my birthday. It was absolutely delicious!! It's not often I get a good piece of tuna steak, but it's one of my faves!

This recipe combines the flavors of sake, soy, lemon juice, and cilantro into a great, flavorful combination. And it's so simple!

Ingredients:
2 sushi grade tuna steaks
1 t minced garlic
Salt and pepper
2 t vegetable oil
1/4 c sake
2 T soy sauce
3/4 c finely chopped tomatoes
2 T finely chopped green onion
1 T chopped fresh cilantro
1 T lemon juice
6-8 slices peeled avocado

Directions:
For the salsa, mix together the tomatoes, onion, cilantro, 1 T soy and lemon juice.

Pat tuna dry and spread garlic on both sides of steaks, then season with salt and pepper. Heat oil in large skillet over medium-high heat. When hot, add tuna. Cook, turning once, until browned on both sides (about 1 minute per side).

Pour in the sake and 1 T soy sauce and remove from heat. Let cool, turning fish often.

Lift tuna from sake mixture, reserving juices. Slice along the grain and served topped with salsa, avocado and reserved juices.

Maple Rosemary Glazed Pork

2011-01-28T09:00:00.002-05:00

Recipe from What's Cookin, Chicago?

This was another recipe that J made. He did so well this week! And then he quit. : / I was starting to get spoiled! :)

This pork was very good - I loved the sweetness of the glaze with the delicious rosemary flavor.

Ingredients:
1/3 c pure maple syrup
1 t dried rosemary
4 slick sliced pork chops
3/4 t kosher salt
1/2 t pepper
2 t vegetable oil

Directions:
Preheat oven to 325 degrees. Season pork with salt and pepper.

Heat oil over medium high heat in large skillet. Brown the pork on both sides. Set aside on a baking sheet.

Drain fat from skillet and add the maple syrup and rosemary. Cook until fragrant, 30 seconds to 1 minute. Place pork back in the skillet to coat pork with the glaze.

Remove pork to baking sheet and place in oven for 15-20 minutes, until cooked through. Allow to rest for a few minutes before serving.

Smoked Paprika Chicken w/ Red-Skinned Potatoes

2011-01-27T13:59:00.000-05:00

Recipe from Cookin' Canuck

Wow, do I have a lot to catch up on!?! I have been such a lazy blogger lately. I need to get better about this ASAP!

First, I have to say that Jeremy made this meal. I was actually sick during the first week of January, so he volunteered to do the cooking. Then, that Wednesday the 5th was my birthday, so he cooked that night, and then decided to finish out the week!

I was impressed! I'd never seen him cook more than bacon and eggs, pasta or the occasional meat on the grill. But he did a great job! :)

I really liked this meal. I've recently discovered smoked paprika and I absolutely love it!

We had some fresh broccoli in the refrigerator that I wanted to use up before it went bad, so I had Jeremy add it to this dish.

Ingredients:
1/2 t and 1/4 t salt
1 T smoked paprika
2 T olive oil
1 t dried thyme
1/2 t pepper
4 skinless, bone-in chicken thighs
1 lb red-skinned potatoes, sliced thin
1 red bell pepper, diced
1 shallot, minced
2 cloves garlic, minced
1 head broccoli, cut into bite-sized pieces
1/2 c chicken broth

Directions:
In a small bowl, combine 1/2 t salt, paprika, 1 T olive oil, pepper, and thyme. Rub onto chicken thighs.

In a large bowl, combine 1/4 t salt, potatoes, pepper, shallot, garlic and 1 T olive oil.

Heat a large skillet over medium-high heat. Add potato mixture and cook for about 5 minutes, stirring occasionally. Add chicken broth, cover and simmer about 5 minutes.

Uncover and nestle the chicken into the potato mixture. Cover and cook about 20 minutes (it took closer to 35-40 for ours to completely cook through). About halfway through cooking, add the broccoli to the mixture.

Meal Planning

2011-01-23T09:00:00.003-05:00

Sunday: Dinner at Mom's for my birthday!
Making chicken for chicken salad and sandwiches for the week.
Making Pita bread for sandwiches
Making bread in the bread machine
Monday: Southwestern Egg and Black Bean Skillet
Tuesday: Tuscan Beef and Bean Stew in the Crockpot
Wednesday: Leftovers
Thursday: Buffalo Chicken Mac n' Cheese
Friday: Leftovers
Saturday: Out

Meal Planning

2011-01-16T09:00:00.001-05:00

Sunday: Homemade pasta (didn't get to this last weekend) and garlic knots
Also making the meatballs for wedding soup
Monday: Italian Wedding Soup and Garlic Knots
Tuesday: Out for the Pens game! Let's go PENS!!
Wednesday: Grilled Chicken salad
Thursday: Chicken & Gorgonzola Tomato Soup and Grilled Cheese
Friday: Leftovers
Saturday: Dinner with the fam!

Bacon & Parmesan Pasta

2011-01-10T08:00:00.000-05:00

Recipe from Tasty Kitchen

In case you can't tell from the title, this is not a healthy recipe. But it is oh, so delicious! To make myself feel better about eating it, I added in some diced tomatoes and mushrooms. That makes it healthier, right? ; )

This is very easy to make. It only takes about 10 minutes if you cook the pasta and bacon at the same time. Great comfort food! I halved this recipe when I made it because J and I don't need to eat a pound of bacon and pasta for dinner. :)

Ingredients:
1 lb bacon
1/4 t crushed red pepper flakes
1 lb rigatoni or penne
1/2 c heavy cream
1/4 c cream cheese
1 tomato, diced
5-6 button mushrooms, sliced
1/4 c grated Parmesan cheese
2 eggs
1/4 t freshly ground pepper

Directions:
Cook pasta according to package instructions, drain (reserving 1/2 c pasta water) and return to pot.

Meanwhile, fry the bacon in a skillet, sprinkling it with red pepper flakes. Once done, allow to cool and roughly chop. While cooling, drain all but about 1 T of bacon grease and cook mushrooms and tomatoes in bacon grease skillet until softened.

Place cream and cream cheese in a small saucepan over medium-low heat. Whisk until cream cheese is melted and mixture is smooth. Remove from heat and whisk in the Parmesan cheese, eggs and pepper until well blended.

Add the white sauce to the pasta and toss to coat. Then stir in the bacon, mushrooms and tomatoes. Add reserved pasta water if needed to thin the sauce.

Meal Planning

2011-01-09T08:00:00.007-05:00

Sunday: Homemade pasta!
Also making bread and cooking chicken for the chili.
Monday: Chicken Enchiladas
Tuesday: Italian Chicken Chili
Wednesday: Beef & Mushroom Stir Fry
Thursday: Leftovers
Friday: Leftovers
Saturday: Out to dinner

Taco Soup

2011-01-08T08:00:00.000-05:00

Recipe from Cook Like a Champion

This is a delicious, cheap, easy weeknight meal. Yes, it uses pretty much all canned ingredients. But that's what makes it so easy! :) I did a quick cheese quesadilla as a side.

All cans are standard sizes.

Ingredients:
1 lb ground beef or turkey
1 can each of dark kidney beans, light kidney beans and black beans, drained and rinsed
1 can Rotel tomatoes
1 can diced tomatoes
1 can whole-kernel corn, drained
1-2 c chicken broth
1 chipotle in adobo, minced
1 packet of Ranch dressing mix
2 packets taco seasoning
Shredded cheese, sour cream, green onions, tortilla chips (optional), for serving

Directions:
In a large pot or Dutch oven over medium-high heat, brown meat until cook through. Add one packet of taco seasoning and stir to combine.

Add all remaining ingredients. Use as much or little chicken broth as needed.

Increase heat and bring to a boil. Cover and reduce to medium-low. Simmer at least 20 minutes. When ready to eat, ladle into serving bowls and top with cheese, sour cream and/or green onions.

Great Grandma's Gobs

2011-01-07T08:00:00.000-05:00

My adorable Great-Grandma Reiner passed away at the end of November last year at the age of 98. She was such a sweet, wonderful woman and she loved to bake! I'm so happy that we have this amazing recipe to remember her by!

These could also go by the name Whoopie Pies. But, to my family, they are Gobs. And these are so incredibly delicious! They do take some time to make because you have to put them together, but, trust me, they are worth it!

This recipe makes about 30 total Gobs. Enjoy!

Ingredients:
Cookie:
1 c shortening
2 c sugar
2 eggs, large
2 egg yolks (save the whites)
1 c buttermilk
1 c hot water
1 t baking powder
2 t baking soda
3/4 t salt
2 t vanilla
1 c baking cocoa
4 c flour

Filling:
2 egg whites
4 T flour
4 c sugar
1 1/2 c shortening
2 T milk
2 T vanilla

Directions:
Preheat oven to 400 degrees.

In your stand mixer or using a hand mixer, cream together shortening, sugar, salt and eggs. Beat until light and fluffy.

In a separate bowl, sift together flour, baking powder and cocoa. Add these dry ingredients into the mixing bowl, alternating mixing in the buttermilk.

Mix baking soda into the hot water. Add water to the batter slowly, mixing well. Drop the batter by spoonfuls onto an ungreased baking sheet, trying to make them all as uniform in size and shape as possible.

Bake for 8-10 minutes. Cookies should be soft. Be sure not to over bake. Allow them to rest for a few minutes before removing them to a cooking rack or wax paper. Allow to cool completely before applying the filling.

While the cookies cool, place all ingredient into the bowl of your stand mixer, and beat at low speed until moistened. Set to a high speed and beat until light and fluffy. The more you mix, the fluffier your filling will be. I mixed for about 8-10 minutes.

Once cookies are completely cool, spread filling on one cookie, then top with a second. Continue until you have used all of your cookies. Wrap them individually in plastic wrap or wax paper. These freeze extremely well. Just remove from freezer for about 10 minutes and they are ready to eat!

Almost There...

2011-01-06T14:26:00.001-05:00

To 30, I mean. Yep, yesterday I turned the big 2-9!

My husband made me an incredible dinner of Seared Tuna with Japanese Salsa, Broccoli in Mustard Vinaigrette and Rice with Cheese Sauce. He also brought home some sushi as an appetizer. :)

Recipes to come! J typical cooking repertoire consists of pasta with jarred sauce and bacon and eggs, so I was very impressed that he took this on for me. He did a wonderful job!

He also bought me these gorgeous roses, snagged some tickets to an upcoming Penguins game, and bought me a Chef's mat! He did good! :)

In light of the fact that it's my final year in my 20s, I created a 30 Things to do Before 30 list. I'm sure you've seen this, or something similar, in other blogs. I really liked the idea, so I decided to do my own.

My list includes things like:

Make baklava;
Create an original recipe;
Pay off my credit card;
Take things in stride and stress/worry less;
And learn to knit/crochet.

If you'd like to see my whole list, check it out at my other blog, Train to Nowhere. I'll be posting monthly updates over there to keep everyone updated on my progress.

Asiago & Herb Garlic Bread

2011-01-06T13:00:00.006-05:00

Recipe from Cook Like a Champion

My mom is going to be so excited to see that I am finally blogging this recipe. I made this for Christmas dinner and it was a huge hit, and she has been asking for the recipe ever since. :) It was the easiest and most flavorful bread recipe I've made.

Seriously - it rises for 15 minutes and finishes rising in a humid oven. All the ingredients get thrown together in the mixer, knead, form a ball, 15 minute rise, hot water in oven and cook for 40 minutes. Love it! And the smell is amazing!

The original recipe makes two loaves of bread, but I cut it in half to make one.

Ingredients:
3 c AP flour
3/4 c plus 1/3 c Asiago cheese, shredded
1 T instant yeast
1 T sugar
1/2 T salt
1/2 T dried Italian seasoning
1/2 t dried rosemary
1/2 t crushed red pepper flakes (more or less according to taste)
1/2 t onion powder
1/2 t garlic powder
1/2 t minced fresh garlic (I definitely used more, but I love garlic!)
1 c hot water (120-130 degrees)
EVOO, for the bowl and drizzling

Directions:
In a stand mixer, mix together flour, 3/4 c cheese and the seasonings. Add the hot water and use the dough hook to mix on low for 2-3 minutes. Turn it up and knead for about 4 minutes, until dough pulls away from the sides.

Remove from bowl and form a rough ball. Lightly coat the inside of the bowl with oil, and return dough to the bowl, turning to coat both sides. Cover with a tamp towel and let rise in a warm, draft-free place for 15 minutes.

Punch the dough down and pull the top of the dough down over the sides, tucking underneath to form a tight ball.

Place on an ungreased baking sheet, and, using a sharp knife, cut a 1/4" deep 'x' on the top of the dough. Drizzle with about 1-2 T of olive oil and then sprinkle on the remaining cheese.

Place a cake pan filled with hot water in the oven on the bottom rack, and place the baking sheet on the rack above. Turn oven to 400 degrees (do not preheat the oven) and start the timer for 40 minutes.

When bread is a deep golden brown remove from oven (may need another 10 minutes or so to reach this point). Let cool for a few minutes before slicing.

Meal Planning

2011-01-02T10:29:00.000-05:00

Sunday: Potato Chowder
Monday: Pasta w/ Pecorino and Pepper
Tuesday: Smoked Paprika Chicken w/ Potatoes
Wednesday: Leftovers? It's my birthday so I'm not cooking! :)
Thursday: Maple-Rosemary Glazed Pork & Mushroom Rice Pilaf
Friday: Leftovers
Saturday: Probably out somewhere

Veggie Quinoa Soup

2010-12-23T09:00:00.000-05:00

Recipe from Oh She Glows

Loved this soup! J had his usual complaint about the lack of meat, but again, it didn't stop him from taking seconds or leftovers in his lunch. :)

The curry, cinnamon and nutmeg really work well together in this soup. This was my first time cooking with quinoa and I discovered that I like it. I'll definitely use it more often now.

Because J doesn't like his soup to be too soupy, I did add more quinoa and veggies than the recipe calls for, but I'm just going to put the original amounts, because I'm not really sure how much extra I actually added. Oh, I also did 6 bouillon cubes, because it said on the package 1 cube per cup of water.

Ingredients:
1 large carrot, peeled and chopped
1/2 c quinoa
1 T EVOO
1 medium onion, chopped
1 medium zucchini, chopped
3 cloves garlic, minced
6 beef bouillon cubes
6 c hot water
15 our can diced tomatoes
15 ou can black beans, drained and rinsed
1 t curry powder
Pinch of cinnamon
Pinch of nutmeg
2 c baby spinach, roughly chopped
1/2 t kosher salt
Pepper, to taste

Directions:
Heat oil in a large soup pot. Add onion and saute over medium heat until translucent. Add the carrots, zucchini and garlic and continue to saute for 5-7 minutes.

Add the water and bouillon cubes and bring to a boil. Mix in the quinoa, tomatoes, spices, salt and pepper. Boil and then simmer for about 15-20 minutes.

Add the spinach, stir well and then cover. Simmer on low for 15-35 minutes. The longer you simmer, the better the flavors will combine. Adjust seasonings as needed, and serve!

Herbed Dinner Rolls

2010-12-22T09:00:00.000-05:00

Recipe from Pink Parsley

First of all - the yeast worked for me!! :) No bread machine help required.

Second - these rolls were really good. The dough is pretty wet and sticky, which is probably why it's easiest to put into muffin tins. But I only have one muffin tin, which isn't enough, so I decided to roll the dough into 12 balls and make rolls in a pie pan. Just use lots of flour to prevent massive sticking. :) I just used thyme and parsley, the fresh herbs I had on hand. You can definitely use whatever sounds good to you.

Ingredients:
4 eggs
2 t kosher salt
4 1/2 t instant yeast
1/3 c sugar
1 c warm milk (105-110 degrees)
8 T butter, melted
4 c bread flour
1/2 c fresh minced herbs (I used thyme and parsley)
1 egg and 1 T milk for egg wash

Directions:
Combine eggs and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat at medium-high speed until pale yellow and fluffy, about 5 minutes.

Switch to the dough hook, and add the yeast, sugar, milk, butter and flour and mix to form a dough. Mix in the herbs at low speed until just combined. Cover with plastic wrap, and place bowl in a warm placed until doubled in size, about 2 hours.

Generously butter pie pan.

Punch dough down and pour onto floured work surface. Split dough into 12 balls and place them in the pie pan, 9 around the edge and 3 in the middle. Cover with a clean kitchen towel and allow to rise another 45 minutes, until puffy.

Preheat oven to 350 and whisk together the egg and milk. Once dough has risen, brush with egg mixture. Bake for 20-25 minutes until golden brown and toothpick inserted into the center comes out clean. Let cool slightly then remove from pie pan to serve.

Beef Stew

2010-12-21T21:00:00.000-05:00

Recipe from Joelen's Culinary Adventures

This may be the best beef stew I've ever made. I don't know what it is about it, but it was really delicious! And it smelled so good as it was cooking. I actually made this a day ahead of time so all I had to do was reheat. It does thicken up quite a lot, and I ended up adding in a bit more broth. J would've been fine without it, but I like it a bit soupier for dipping bread.

Ingredients:
5 lb boneless beef chuck roast, cubed
Salt & pepper, to taste
3 T vegetable oil
4 onions, minced (about 4 cups)
3 cloves garlic, minced
6 ou tomato paste
1/4 c AP flour
2 c red wine
2 c chicken or beef broth
3 T soy
1 lb carrots, peeled and sliced
1 c button mushrooms, halved
1 1/2 t fresh thyme
2 bay leaves
2 c frozen peas

Directions:
Adjust oven rack to lower-middle position and preheat to 300 degrees. Season meat w/ salt and pepper to taste. Heat 1 T vegetable oil in Dutch oven until just starting to smoke. Brown half of the beef in the pot, about 8 minutes. Set aside and brown 2nd half of beef.

Reduce heat to medium and return first batch of beef to pot. Add onion and stir to combine, scraping up any browned bits, and cook until onion is tender. Add garlic and tomato paste and cook about 30 seconds. Add flour and stir until no dry flour is visible, about 30 seconds.

Slowly add wine and scraped up any browned bits. Turn heat up to high and allow wine to simmer until thickened and reduced, about 2 minutes. Stir in broth, bay, thyme and soy. Cover and place in preheated oven for 1 1/2 hours.

Remove from oven and discard bay leaves. Mix in carrots, cover and return to oven for about 45 minutes.

Remove from oven and add the mushrooms. Cook over medium heat, uncovered, about 15 minutes, until meat is tender. Stir in peas and allow to warm through. Check seasoning and serve.

Chicken Paprikash

2010-12-20T09:00:00.002-05:00

Recipe from elly says opa!

We loved this dish. This is the first time I've used smoked paprika, and I can definitely taste the difference. I loved the smoky quality it gave. I would absolutely make this again.

I served it over egg noodles.

Ingredients:
3-4 boneless, skinless chicken thighs
1/2 c flour, for dredging
1 T olive oil
1 small onion, diced
1 clove garlic, minced
1/2 c diced bell pepper
1 bay leaf
1 ou white wine
1 c chicken broth
1/2 c crushed tomatoes
1/2 T smoked paprika
1/4 c sour cream
1 scallion, sliced
Salt and pepper, to taste
Egg noodles, cooked

Directions:
Season chicken with salt and pepper and lightly dredge in flour. Heat the olive oil over medium heat. Once hot, add chicken to the saute pan and brown on all sides. Remove and set aside.

Add onion, bell pepper, bay and garlic, sauteing until tender. Deglaze with wine, scraping off the browned bits and cook wine off. Add chicken broth, tomatoes, paprika, salt and pepper and bring to a boil.

Meanwhile, cut chicken into bite-sized pieces, then add to boiling sauce (as well as any accumulated juices). Cover and simmer for 30 minutes, then remove lid and simmer for an additional 10 minutes to thicken sauce. Remove from heat and whisk in the sour cream. Adjust seasoning, if necessary, then serve over egg noodles and garnish with scallions.

Meal Planning

2010-12-19T09:00:00.000-05:00

Sunday: Taco Soup
Monday: Chicken & Rice
Tuesday: Pasta
Wednesday: Creamy Tomato Basil & Sausage Soup
Thursday: Breakfast for Dinner
Friday: Christmas Eve at my sister's house - I'm making Braised Red Cabbage and Gobs
Saturday: Christmas!! I'm making Asiago and Herb Bread

Slow Cooker Corn & Crab Chowder

2010-12-18T09:00:00.000-05:00

Recipe from Cinnamon 'En' Spice

J and I thought this recipe was good, but not great. I just think it needed something... maybe a bit more spice to it. I think I say that everytime I think a recipe needs something. :)

Ingredients:
2 cans chicken broth
1/2 lb potatoes, peeled and diced
1 c carrots, sliced
1 medium sized onion, chopped
2 ribs celery, sliced
1/2 t fresh thyme
1/4 t old bay seasoning
1 package frozen corn
1 sweet red pepper, seeded and diced
12 ou evaporated skim milk
1/4 t salt
2 T cornstarch
8 ou claw crab meat

Directions:
Combine chicken broth, potatoes, carrots, onion, celery, thyme and old bay in a slow cooker. Cover and cook on high for 4 or low for 6 hours.

Mix together pepper, milk, corn, cornstarch and salt and stir into slow cooking, cooking on low for another hour. Stir in crab meat until warm, then serve.

Chicken Scampi

2010-12-17T09:00:00.000-05:00

Recipe from Joelen's Culinary Adventures

J loves scampi, and we are both big fans of garlic. This recipe seemed pretty easy, and it came together in under 25 minutes. We both thought it was really good, though I overdid it on the noodles. I always do - I have a horrible eye for knowing how many to make.

Ingredients:
3 T butter
2 T olive oil
5 garlic cloves, minced
2 large boneless, skinless chicken breasts, cut into bite-sized pieces
1 t garlic powder
1 t onion powder
Salt & pepper to taste
1/2 c white wine
2 T lemon juice
1 1/2 t Italian seasoning
1 T fresh parsley, minced
3 medium bell peppers (red, green, yellow), seeded and sliced thin
1 medium red onion, sliced

Directions:
In a large skillet, heat butter and olive oil over medium high heat until butter is melted. Add garlic and saute until fragrant. Add the chicken along with garlic powder, onion powder, salt and pepper and brown on all sides.

Deglaze by adding wine, lemon juice, Italian seasoning and parsley to the skillet, stirring to pick up any browned bits on the bottom of the skillet. Lower the heat and allow the chicken to simmer about 10 minutes.

Add peppers and onions and cook until tender - 7-10 minutes. Serve over pasta, rice or potatoes.

Slow Cooker Beef Stroganoff

2010-12-16T09:00:00.000-05:00

Recipe from Cooking Light

This was really good and not too heavy. It uses flour and sour cream to create the thick sauce to keep it healthy.

Ingredients:
1 lb top round steak, trimmed and cut into 1/4-inch thick slices
1 c chopped onion
2 T chopped fresh parsley
2 T Dijon mustard
3/4 t salt
1/2 t dried dill
1/2 t pepper
8 ou mushrooms, sliced
3 cloves garlic, minced
1/3 c AP flour
1 c beef broth
8 ou light sour cream
2 c cooked egg noodles

Directions:
Place the steak and all ingredients through garlic into the slow cooker and stir well.

Place flour in a small bowl and gradually whisk in beef broth. Add broth mixture to slow cooker and stir well. Cover and cook on low for 7-8 hours.

Turn off and remove lid. Let stand for 10 minutes. Mix in the sour cream and serve over egg noodles.

Spicy Tomato and White Bean Soup

2010-12-15T09:00:00.000-05:00

Recipe from Cooking Light

I paired this soup with grilled cheese sandwiches. This recipe took maybe 20 minutes to come together. It was a great weeknight meal for a cold day.

Ingredients:
14 ou chicken broth, divided
2 t chili powder
1 t ground cumin
1 can navy beans, drained and rinsed
1 medium poblano chile, halved and seeded
1/2 onion, cut into wedges
1 pint grape tomatoes
1/4 c chopped cilantro
2 T fresh lime juice
1 T olive oil
1/2 t salt

Directions:
Combine 1 c broth, chili powder, cumin and beans in a Dutch oven over medium-high heat. Combine remaining broth, poblano and onion in the food processor and pulse until vegetables are chopped, then add to the Dutch oven.

Add tomatoes and cilantro to the food process and process until coarsely chopped, then add to pan. Bring to a boil, cover and reduce heat for about 5 minutes. Remove from heat and stir in juice, olive oil and salt.

Quick Tomato and Sausage Stew

2010-12-14T09:00:00.000-05:00

Recipe from Healthy Food

This was a really good stew, and very easy to throw together.

Ingredients:
1 T olive oil
1 onion, sliced
2 cloves garlic, minced
4-5 Italian sausages, sliced
14 ou diced tomatoes
1 c water
1 t ground cumin
1 t chili flakes
14 ou chick peas, drained and rinsed
1 c frozen peas
Parsley for garnish, if desired

Directions:
Heat oil in a large pan, add garlic, onion and sausage and cook until sausage is browned.

Stir in tomatoes, water, cumin and chili and cook for about 10-15 minutes over medium heat. Mix in chick peas and peas until heated through. Serve sprinkled with fresh parsley.

Braised White Beans w/ Potatoes and Veggies

2010-12-13T13:01:00.000-05:00

Recipe from The Way the Cookie Crumbles

This was a really great, not-too-heavy meal for a cold day. J's only problem with it, as usual, was the lack of meat. But he went back for seconds, so I guess it wasn't that big of a problem! :)

Ingredients:
2 T olive oil
4 cloves garlic, minced
1/4 t crushed red pepper flakes
14 ou diced tomatoes
1/4 c water
1 medium potato, cut into 1/4-inch dice
1 small-medium zucchini, diced
1-2 carrots, diced
14 ou small white beans (I used Great Northern), drained and rinsed
1/4 t dried rosemary
1/4 t salt

Directions:
Place oil, garlic and red pepper in a large, high-sided skillet. Cook over medium heat about 30 seconds to one minute. Add the tomatoes, water and potato, and cover. Simmer for about 15 minutes, until potatoes are almost cooked through.

Mix in the zucchini, carrots, beans, rosemary and salt. Cover again and cook about 10 minutes, stirring often, until potatoes and zucchini are tender.

Check the consistency of the sauce. It should be thick and soupy. Add water if needed, or boil uncovered to thicken.

Onion Egg Bread

2010-12-13T12:49:00.000-05:00

Recipe from Bread Machine Recipes

J and I both really liked the flavor of this bread. I will definitely make it again!

Ingredients:
2 1/4 t yeast
3 c bread flour
3 T dehydrated onion flakes
1 1/2 t poppy seeds
1 t salt
1 T sugar
4 T powdered milk
2 T butter
1 c water
1 large egg
1 t lemon juice

Directions:
Place all ingredients in your bread machine and set to Basic, medium setting and hit start.

Meal Planning

2010-12-12T09:00:00.000-05:00

Sunday: Shell Casserole
Monday: Bacon Parmesan Pasta
Tuesday: Chicken and Rice
Wednesday: Stuffed cabbage
Thursday: Leftovers
Friday: Out to dinner
Saturday: Christmas with the in-laws - ham, beer can chicken, mashed potato casserole, green beans, some type of bread and probably a few apps that I have to figure out.

Meal Planning

2010-12-05T09:00:00.000-05:00

Sunday: Beef Stew and Herbed Dinner Rolls
Monday: Pasta
Tuesday: Vietnamese Style Caramel Chicken and Steamed Broccoli
Wednesday: Leftover Stew
Thursday: Quinoa Veggie Soup
Friday: Chicken and Rice
Saturday: Leftovers

Meal Planning

2010-11-28T18:30:00.002-05:00

Sunday: Meatball Hoagies
Monday: Savory Chicken with Pasta
Tuesday: Chicken Salad Sandwich w/ baked Potato Chips
Wednesday: Pork chops and Rice
Thursday: Leftovers
Friday: Stuffed Cabbage
Saturday: Leftovers

Happy Thanksgiving!

2010-11-24T09:24:00.000-05:00

I just want to wish everyone a happy and safe Thanksgiving! I will be enjoying it with my husband and my family at my brother and sister-in-law's house. No cooking for me! Just making a salad. :)