Happy New Year

Happy New Year from me and my family!

I feel like we just celebrated Y2K, how is it 2014 already?  We had a low key holiday; I baked, but not on the large scale that I have done in the past.  I made some home made gifts like hot chocolate, homemade bread, cinnamon rolls, granola and a few candies. 

With the new year always comes the time to make changes.  Setting goals and resolutions is what we do at the start of a new year and so I thought I would write this quick post to not only say Happy New Year, but include a few things that you may find helpful.  Maybe you are going to eat healthier, or plan your meals and get more organized in the kitchen.  Maybe you just need to get some new recipes to start off the year.  I'm here for you!

I have my Healthy Meals List which has a lot of my favorites and go-to suggestions for people when they are looking for new recipes.  It links to my Healthy Eats Pinterest board, which has not only dinners, but recipes for smoothies, snacks and treats.  You may also want to get ahead of the game and do some cooking for future busy nights.  I have a great list of Freezer Friendly Meals.

As I mentioned in my last post, I intend to have a plan for changes to this blog, with regular posts.  I will also be blogging over at Mama Bootcamp where I help out with food coaching and cooking classes.  I'll have regular posts over there each week with a recipe or healthy cooking tip.

So here's to a fantastic 2014!

Winter Cooking

Butternut squash soup that I recently made for a client and for myself!

Well Hello.  I know, it's been ages.  Why do I always do this?  Always meaning to write, say that I'll write, but yet don't.  Here it is December and the last post I wrote was in May!  And then I think to myself, "why can't I get my blog more page views?"  Actually, I don't really think about that because I know that I don't put the effort in and so therefore this blog doesn't get seen.  So I'm going to try and set some realistic goals and plan out some topics so that come January, I will have A Plan.

But right now, let's talk about winter.  We are in the middle of a cold snap here; for this part of California that means it's under 40 degrees which feels freaking freezing to me and farther north it's below 20 degrees and there's snow.  I'm all about cooking foods that are appropriate for the weather.  I've made soup twice last week.  I also baked bread, which as you know if you read my recipe blog, I do regularly but I actually had not done as much lately because we had a rather warm fall, so I wasn't turning on the oven so much.

So I'm using this post to link up some previous posts that may be useful for you at this time of year and I've also got a short list of recipes that are easy, great for the cold weather and also budget friendly so you can spend less money on food and more on your holiday celebrations.

I created a December 9th Recipes Board on my Pinterest, so you can view that and pin to your hearts content.

Last year I posted some Holiday Food Gift Ideas.  It has a good variety of types of gifts; sweet, savory, healthy, and one body scrub not meant to be eaten.  Check that out if you need some ideas for inexpensive but thoughtful gifts.



Meals for December 9, 2013

Taco Cupcakes- Kids love these, they re-heat well and you can serve with a salad for a quick dinner. You can also easily make these with spaghetti sauce and cheese for mini lasagna cupcakes.

Crock Pot Chili- I love my friend Kate's recipe for chili in the crock pot, I have listed it here in my blog many times.

Spinach, Artichoke and Chicken Pasta- If you love spinach and artichoke dip, this pasta is similar, cheesy, but not overly cheesy, so it's healthy.

Thai Turkey Zucchini Meatballs- These are gluten free, Paleo friendly, easy to make ahead and re-heat and is a nice change from the usual marinara and meatballs.

Cheeseburger Macaroni-No processed box mix here! Simple, clean eating, easy to make and kid-friendly.

Quinoa Salad with Pears and Baby Greens- this can certainly be a side dish but it's protein packed with quinoa and since it also has veggies, it's an easy one-dish meal.

Budget Beef and Broccoli- This is my own recipe for an easy and cheap version of beef and broccoli using lean ground beef. I sometimes make this with the frozen French style green beans from Trader Joes that I also have in my freezer.

Cock Pot Thai Chicken Soup- Delicious coconut Thai curry soup made with little effort in the crock pot.

Get Grilling!

So it's Memorial Day weekend.  It's actually a time that we remember those who died serving our country.  It's a very important time to honor them.  It also seems to be a time that people get together and barbecue.

Here is a previous post I had just before July 4th, there's some great grilling recipes and side dishes listed there- June 25, 2012 Post

And you know that of course I have a Pinterest board with grilling recipes.  :)

In addition, here are a few other grilling recipes that I think are great.  They are healthy and a change from just burgers and hot dogs.

Chipotle’s Adobo Marinated Chicken- I just shared this recipe for Cinco de Mayo but I think it’s great for a party and I generally have a couple of extra marinating or already grilled in my freezer.  Perfect to pull out for a quick meal. 

Buttermilk and Herb Marinated Chicken- This is an outstanding way to grill chicken breasts.  Keeps them moist and flavorful.

Simple Grilled Tilapia- Very easy method for grilling fish, this is really healthy and so great with fresh veggies. 

Grilled Chicken with Balsamic Glaze- Instead of bbq sauce, try making this sweet and tangy glaze with balsamic vinegar and a touch of honey.

Grilled Cilantro Lime Sweet Potatoes- Sweet potatoes (yams) with cilantro and lime, a
fantastic flavor combination. 


            

Slow Cooking- A list of meals for your slow cooker (Crock Pot)

Some people just love their slow cooker (Crock Pot) and can't live without it.  I have a bit of a love/hate relationship with mine.  I do love the convenience it can provide and I have a few standard things I use it for.  But I also think it's not always as simple as it seems to cook with it.  Well, it's simple to just dump ingredients in and turn it on, but it doesn't always yield great results.  I think it's a bit of a science to fill the pot with the right amount and combination of ingredients for the size of the pot.  And sometimes you have a slow cooker that cooks faster than a recipe says it will and you've got burnt food.  So it's frustrating when you want so much to cook a meal with very little effort while you're away from home and yet it doesn't turn out.  My advice is to try to use recipes that tell you the size of the slow cooker and if you have the same size, then the quantities of the ingredients will work. When in doubt, you can double a small recipe for your big slow cooker. Many recipes want you to brown the meat or poultry on the stove before it goes in.  This can be a step that seems like a pain and defeats the ease of a slow cooker, but if the dish is supposed to have the meat still mostly intact, browning or searing it seals in the juices and the flavor.

Now, I know there are a billion blogs and cook books out there devoted entirely to cooking with a Crock Pot.  Some of the recipes I'm sharing are from those sources, but I wanted to put together a list of good recipes that are rather easy, yield good results and aren't filled with processed ingredients.  A bonus is that many of them are very economical and budget friendly.  It's not super long; you could use them all in one month and since several make a good quantity of food, you would have quite a few meals taken care of for a whole month. But even if you just tried several, you will probably find yourself with new favorites to add to your slow cooker arsenal.

Crock Pot Recipes

 I have a Pinterest Board that contains other links besides what is listed here:  Crock Pot Board

Cilantro Lime Chicken- This one is super easy to prep in advance in a freeze bag, then thaw and put in your slow cooker in the morning.  After 6 hours you have something you can eat in tortillas or over rice.  

Carolina Barbecue Pulled Pork- This is the perfect thing to make in your slow cooker.  It’s great to serve a crowd or to provide you with more than one meal. I have many friends who make this pulled pork on a regular basis.  It's really good!

Slow Cooker Chili- I don’t always make chili using the slow cooker, but when I do this is the recipe I use.  It calls for beer in the recipe, which I have used if we have it, or left it out and it’s still good.

Slow Cooker Lasagna- You can have lasagna on a weeknight!  This recipe just has meat, sauce, noodles and cheese, it doesn’t have a ricotta and egg layer.  It’s simple to assemble; you can just break noodles to fit them in the pot.  The recipe includes instructions for making the sauce.  You can always use y our own sauce or use my marinara sauce recipe. 

Crock Pot Thai Curry- You may have most of these ingredients on hand and simply need coconut milk and chili paste.  Feel free to substitute the eggplant for another squash or use whatever combination of vegetables you like.  Make it healthier by serving with brown rice, I happen to love brown jasmine rice.

Crock Pot Sesame Honey Chicken- Sweet and spicy chicken you can eat over rice or in lettuce wraps. 

Pasta Fagioli- This is a hearty pasta soup, which is the perfect sort of thing for a slow cooker.  Maybe not ideal in warmer weather, but awesome for the fall and winter.  

Crock Pot Rotisserie Style Chicken- A great way to roast a whole chicken that you can then use in a variety of ways just like when you get a rotisserie chicken at the store.

Shredded Beef Tacos- A very inexpensive chuck roast can give you several meals.  You can use the beef for more than just tacos too.  I love recipes like this. 

Chicken Taco Chili- Taco seasonings plus chili powder with shredded chicken, beans, corn, tomatoes and green chilies.  A delicious low calorie chili. 

Crock Pot Hawaiian BBQ Chicken- If you really want to keep it simple, this has three ingredients. 

Clean Eating Crock Pot Pineapple Chicken- Another very simple recipe- it’s just chicken and salsa in the crock pot and then you serve it with pineapple and zucchini. 

Vegan Crock Pot Lasagna- This is such a great recipe using lots of veggies plus polenta instead of pasta (which I love) and again, it's easy to have lasagna on a weeknight.

Cinco de Mayo Food

I really don't need a pseudo holiday as an excuse to enjoy Mexican food.  I enjoy it anytime.  Some version of tacos or burritos are a regular occurrence in our house.  So I figured I'd jump on the bandwagon and give you a quick list of links of my own recipes as well as some favorites.  Enjoy them on Sunday or any random day you like.

Tomato, Avocado and Corn Salsa- Not really authentic, but that doesn't stop it from being good.  I'm actually starting to see fresh corn in the store.  However, both kinds of frozen corn sold at Trader Joe's taste great in this too.  Eat it with chips or spoon some on your taco.

Three Methods for Chicken Tacos- There are far more than three methods for making chicken tacos, but here are the three different ways that I typically make them.

How to Make Homemade Tortilla Chips-  I love to make homemade chips when I have the time.  They are so good!  The fabulous blog Simply Recipes recently posted a great tutorial on several ways to make tortilla chips. 

Refried Beans- I stopped buying canned refried beans awhile ago and make my own.  This is the recipe I use.  Sometimes I put a smoked turkey wing in with the beans when they are boiling, which adds delicious flavor. 

Homemade Taco Seasoning- No starch or fillers, just spices.  I stopped buying taco seasoning in packets ages ago but did use the Pampered Chef Southwest Seasoning for years. Then I started just "manually" seasoning taco meat with chili powder, cumin, garlic, etc.  Now I just mix this up a batch of this and keep it in a container.

Mexican Rice- In college, a friend taught me how to make her mom's Mexican rice.  I've made it that way for years and only recently changed it up a bit.  This recipe follows the same method of cooking, just slightly different ingredients than what I do.  I season my rice with a spoonful of the taco seasoning.  

Flour Tortillas- Very easy to make, just a little learning curve with rolling them out.  Super yum to eat.

Chipotle's Adobo Marinated Chicken- Love this, I've made it a lot recently.  It's supposed to be a copycat recipe for Chipotle the restaurant.  I can't say if it is exactly like it, but it tastes good, so who cares?

Fire Toasted Tomato Lime Salsa- Fresh salsa is awesome, but this salsa made with canned fire roasted tomatoes and chilies is really very good.  And so easy to make too!

Here's a little bonus right here on the page- my recipe for guacamole.  Around here, every Mexican food place has guacamole that is full of chopped raw onion and it makes me so frustrated.  It totally overpowers everything and you can only taste the strong onion.  I used to hate onions, now I wouldn't say I hate them, but I use them in cooking just like I would use garlic, it adds flavor, but I really don't care to actually eat onions and certainly not raw ones.  Anyway, all that to say I don't use raw onions in mine except for what might be in the bit of fresh salsa you mix in.  Again, it adds a bit of flavor, but it's all about the awesome avocado.

Guacamole
2 or 3 medium sized ripe avocados (if avocados are from Costco, 2 makes a lot)
Juice from 1 lime or 2 tsp of lime juice
2 TBL fresh style salsa or pico de gallo (Casa Sanchez brand is our favorite)
Chopped fresh cilantro, about 1 tablespoon
Kosher salt, fresh ground pepper and garlic powder- season to taste

Remove avocado flesh from the skin and in a medium size bowl mash slightly with a fork, but leave it a bit chunky.  Mix in lime juice, salsa and cilantro.  Season with salt, pepper and garlic powder.  Taste and add more of anything you want more of.  You can add more heat with a dash of hot sauce (like Frank’s or Crystal brand) or a dash of cayenne pepper.

Meals for the Week of April 8, 2013

Well I finally dusted off this blog and have written something after 4 months.  And looking back, even though I'd written several theme related posts I noticed that the last time I'd written a weekly meal plan post was in August!  So, my apologies for being so absent.  I've certainly been cooking a lot, I've been working with Mama Bootcamp, helping clients with finding new healthy recipes and making meal plans, facilitating cooking sessions for freezer meals and cooking for clients and my own family.  But I really don't want to neglect my blog and I've probably written that statement here before and yet I still neglect it.  So here it is, Spring as arrived, and so I should re-commit myself to making more of an effort.  I have been trying new recipes and I have ideas for things to write about so it's time to actually put them on the blog.

 

 

 

Some of my recent Instagram photos- home made bread, beef and broccoli for a client, homemade salsa, roasted veggies for soup, fruit and peanut butter dip, kale salad

So I have a great set of recipes for you to try.  My intention with these was how busy spring time can be for families.  Baseball or softball practices and weeknight games, swim team, and dance rehearsals.  Lots of evenings where you get home late or need to get dinner on the table quickly.  There's several crock pot recipes that will yield leftovers, some quick cooking meals and meals you can make ahead of time and re-heat.  I also tried to have some things that would use some of the same ingredients to help your grocery shopping budget.  Give them a try and let me know how they are!

Need to see them?  Here's the Pinterest Board- April 8 Recipes

Meals for the Week of April 8, 2013

Grilled Salmon Salad with Fresh Strawberries- This main dish salad is perfect for Spring.  It’s light but with a good source of protein. 

Asian Pulled Pork Sliders- You may already make pulled pork using your crock pot, this recipe is change in the flavors and although in this blog post she made them for a party (which would be great!) it’s an easy weeknight dinner for you and plenty of leftovers for lunches or another dinner.

 
Chili Taco Casserole- This is my recipe that I adapted to make it a little healthier and made from scratch.  The original recipe used canned chili, but if you already make your own chili, then you can either make it using leftover chili or just follow the recipe because it is still very easy.  This is a good meal to make in advance and re-heat or double it so you can have it again another night.  

Shredded Beef Tacos- Another crock pot meal for you that will most likely provide two dinners.  Simple shredded beef that you can use for tacos, which I love instead of ground beef now and then.  But you could also make burritos, or make enchiladas, eat it over a salad, there are lots of options. 

Easy Marinara Sauce- This is my recipe for marinara sauce.  I’ve started make a large batch (this recipe is easy to double) at the start of the month and then having spaghetti twice and plus using some sauce for something else like a lasagna or Chicken Parmesan.

 
Honey Chipotle Turkey Meatballs- This is a very simple recipe, you could make the meatballs in advance and freeze them, then use them either with the honey chipotle sauce or some other sauce you might want.

 

Cilantro Lime Chicken-  This is a crock pot meal that you can prep the entire thing in advance in a bag and then just put it in the crock pot in the morning.  Then you can serve it with tortillas or over rice for a burrito bowl.  Easy! 

Orange Chicken and Vegetable Stir Fry- No need for take out!  This is delicious and I really like the suggestion that you cook some of the vegetables in advance by steaming or boiling them making them crisp tender for the stir fry.  She also has suggestions for making it sweeter or spicier if you like it that way.  

Cheeseburger Macaroni- This is like one of those boxed meal helpers, except from scratch and it’s not processed.  It’s uses taco seasoning, but you could also make it with just seasoning the meat with garlic and onions and using plain diced tomatoes if you don’t want the taco flavor, or skip using a taco seasoning mix and just season with chili powder, cumin, garlic and onion.

Lime and Coconut Chicken- This is a lime and coconut milk curry that is very easy to make and very tasty.  The longer you can marinate it, the better.  And then you take the marinade and boil it to be a sauce you pour over the chicken.   I suggest grilling the chicken if you can.  I then chop it up and put over rice, then pour over the sauce. 

Cheeseburger Casserole- A very kid-friendly meal that could be made ahead if you want to.  This is a light version that’s 261 calories in a 1 cup serving.  

Broccoli and Cheese Twice Baked Potatoes- This can certainly be a meatless meal or a side dish with some grilled chicken.  It’s a lower calorie recipe and a great meal with some good vitamins and minerals.  And you actually mix cooked cauliflower into the potato mixture that you then put back into the baked potatoes.  So it’s more veggies than just the broccoli on top!

Fall Flavors

I love fall!

I intend to post a collection of Thanksgiving recipes, but before I do that, I had this post of recipes the reflect fall with the use of seasonal ingredients or just food that makes me thing of cooler days and nights.  I also intended to do some reading on nutrition related to some fall ingredients, but that didn't happen.  Sorry.  Just trust me, especially since I've probably written or shared articles about leafy greens like kale and winter squash like butternut and pumpkin before.  They are nutrient dense and therefore good for you.
I've been busy doing a lot of work with Mama Bootcamp and it's been very rewarding.  I've facilitated Make Ahead Meal Nights, which has been a lot of fun.  I also got to come along for the fun and appear on TV.  The clip of the segment can be found here preserved for eternity.  We demonstrated making this great spaghetti squash lasagna, which is a fantastic low carb and low calorie meal.  It freezes well and makes quite a bit.  I also made my own Marinara Sauce to use in the lasagna and have taught quite a few of the Mama Bootcampers to make too.
OK, enough of that business, let's get to the Flavors of Fall.

Here's the Pinterest Board- Fall Flavors

Butternut Squash (or pumpkin) Chili- Packed with veggies, this chili is perfect for a cool fall evening.  You can make this on the stove or use your slow cooker.

Turkey Pumpkin Chili- A really unique twist on chili, but pumpkin pairs well with chili spices to create a sweet and smoky chili. 

Baked Rigatoni with Sausage, Butternut Squash and Kale- Make it healthier by looking for a nitrite-free sausage, but this is a complete meal with vitamin rich squash and kale.

Butternut Squash and Sage Lasagna- The combination of sage and butternut squash are so good!  Definitely use fresh or cooked store-bought noodles, don’t use the no-boil noodles.  Cut your prep time with using pre-cut squash.

Chicken Pot Pie- This is a rich and delicious comfort food recipe.  Not low calorie.  But very yummy. 

Turkey Meatball and Tortellini Soup-  I came up with this soup  just staring into my freezer.  I had ground turkey and a package of tortellini, some Trader Joe’s frozen green beans, a few other veggies and canned diced tomatoes.    My family loved it because it was actually a soup that was filling as a meal all on its own.  And every time I’ve made it, it’s been a little different just based on what vegetables I have.
 
Crock Pot Turkey, White Bean and Pumpkin Chili- Perfect for fall and so easy to make in the slow cooker.  It’s made with green chilies which goes so well with the pumpkin and turkey. This version has a different set of flavors than the other chili above.

Sweet Potato and Black Bean Enchilada- Regular readers to this blog have seen me list this recipe more than once before.  Sweet potatoes and yams are plentiful and this recipe is such a great combination of flavors.  And the green sauce recipe included with this recipe really is easy to make.  But you can easily use a canned green sauce too.
 
Broccoli Crunch- Instead of a mayonnaise based dressing for the usual broccoli salad this one uses almond butter and the addition of apples and candied nuts make it the perfect fall weather salad.

Butternut Squash and Macaroni Casserole- Delicious meatless fall casserole that uses coconut milk instead of any heavy cream or cheese.

Quinoa Salad with Pears, Baby Spinach and Chick Peas with Maple Vinaigrette- A protein rich salad for the fall. 

Pumpkin Apple Streusel Muffin- The flavors of fall in a muffin.  YUM. 

Pumpkin Bread- This is the recipe I have used for years.  It’s very cake-like, but it’s a simple, moist pumpkin bread.  It makes A LOT.  I have the Pampered Chef stoneware loaf pan which is pretty big and then the rest of the batter goes into muffins.  You can split the sugar to be half white sugar, half brown sugar.  You can also reduce the oil to use applesauce if you want.  It’s also very easy to make for gifts using mini foil loaf pans. 

Crock Pot Apple Butter- I made this when I got a big box of Fuji apples.  It's delicious and so much easier than making it on the stove.
 
Kid Tested Pumpkin Muffins- These are vegan and healthy for you, but taste great!   They are packed with protein as well as iron.  Give them a try.  Easy to make on the weekend and then eat them all week for a quick but healthy breakfast. 

Pumpkin Pancakes- This recipe is perfect for if you purchased the large can of pumpkin and didn’t use it all as it only requires 6 tablespoons of pumpkin.  Or, just purchase a smaller 15oz can and then keep the extra in the fridge or freezer to make more another day.  Keep in mind with the pumpkin that if frozen or refrigerated a lot of moisture comes out and that’s ok, you should just squeeze the water out of it. 

Pumpkin Frozen Yogurt- If  you have an ice cream maker, this is so easy, just a couple of ingredients and low calorie; made with fat free Greek yogurt! 

Pumpkin Pie Wontons- Fun to make with kids, except for the frying part, you do that part, but let them assemble them. 

Vegetarian Meals

So I've been on a theme-posting kick lately.  This week I wanted to bring you two articles I have on cooking vegetarian/vegan and why you might consider eating vegetarian or vegan.  I also wanted to provide a list of meatless meals so if you are vegetarian and looking for some recipes or looking to reduce your consumption of meat/animal products and want some ideas, this list of recipes and links to resources is for you.  October 1st was World Vegetarian Day, which also kicks off Vegetarian Awareness Month, I'm glad I thought to do this post in October.  :)

Why Vegetarian?
Basics of Vegetarian Cooking

Banana Muffins- A vegan muffin that is moist and delicious.  Sometimes when I make these I use brown sugar instead of regular white sugar.

Tortellini, Tomato and Spinach Soup- A hearty meatless soup that you can pack with nutrient rich veggies.  Try using whole wheat pasta that has more protein as well as other green veggies like broccoli and kale.

Sweet Potato and Black Bean Enchiladas - This is a great recipe, you can make your own green sauce as written in the recipe or look for a green sauce made without chicken broth and added preservatives.  I also suggest doubling this recipe as it only makes 8 as written.

Vegan Crockpot Lasagna- A rich and hearty lasagna you can easily have on a busy weeknight because you made it in the crockpot.

Healthy Bean Soup with Kale- Good fiber, good green kale and protein in this hearty soup.

10 Minute Tasty Asparagus and Brown Rice- This is an excellent side dish, but it can also be a filling main dish served with a salad or a saute of veggies.

Brown Rice Salad with Spinach and Tomatoes- Another great side dish, but also a good option if you need some meatless options for a dinner or potluck.

Three Bean Salad with Quinoa-A great dish packed with protein and fiber.

Ravioli and Vegetable Soup- A good hearty soup.  Try to use a whole wheat pasta to add more protein.

Summer Squash and White Bean Sauté- This summer dish can be tossed w/ pasta or served over rice or quinoa.

Bulgar Taco Salad with Cilantro and Lime- Bulgar makes this a hearty meatless salad that is a great complete meal with good sources of protein plus fiber and iron.  

Veggie Tacos- This recipe is so adaptable.  Use whatever fresh vegetables you like then just follow the instructions for seasoning and preparing the tortillas.

Roasted Fall Vegetable and Ricotta Pizza- A hearty meatless pizza with great roasted vegetables like butternut squash, potatoes, carrots and plenty of garlic.

Butternut Squash and Macaroni Casserole- Delicious meatless fall casserole that uses coconut milk instead of any heavy cream or cheese. 

Butternut Squash and Sage Lasagna- The combination of sage and butternut squash are so good!  Definitely use fresh or cooked store-bought noodles, don’t use the no-boil noodles with this recipe.  Cut your prep time with using pre-cut squash. 

A few websites with good vegetarian recipes
101 Cookbooks
Oh She Glows
Fat Free Vegan
Skinny Taste

Meals for the Week of August 20, 2012

This week I have decided to devote this post entirely to getting ahead of the game with freezer meals and once a month cooking.  With school started for some or starting soon for others, let's turn over a new leaf and get organized shall we? (I don't know about you, but things really go off the rails during the summer in our house, so for me, I have to get back to doing what I know I should be doing, but don't always stick to it.)

First I want to re-visit a previous post that I created with a list of Freezer Meals.  I have gone back and added more recipes to the list.  You could cook the whole list and have enough meals for half the month and maybe more depending on the size of your family and leftovers.

Other foods you may want to make ahead to freeze-
Breakfast Burritos- Doesn't take a whole lot to make a dozen or so of these. 
Banana Muffins- Healthy and delicious, they freeze well.
Raspberry and Jam Muffins- These are super easy and actually can be anything you want, it's a basic muffin batter that you fold in any kind of jam you happen to have and a bit of frozen fruit.
Pancakes- Either make the mix you always use or this recipe I have linked (which I love), keep them separated with plastic wrap or waxed paper so they don't stick together in the freezer. You could do the same thing with waffles.
Smoothies- I make a big smoothie, then divide it between these great freezer jars.  You can always pop one in the fridge at night so it's still frozen but slushy in the morning or put it frozen in lunches and they are melted by lunch time.

These are some great items to have if you are freezing meals on a regular basis.


I have a Pinterest board (of course!) with some other freezer meals recipes or other lists of freezer recipes.

My freezer stocked with marinara sauce, smoothies and breakfast burritos

Smoothies ready for lunches!

Freezer meals all packed and ready for a client!

Meals for the Week of June 25, 2012

Last year around this time, I chose to not focus my post on the July 4th holiday.  This year I decided that I will provide some recipes that I think would be great for the holiday, but mixed in with other everyday recipes you might like for this season.
So I'm keeping this post short and sweet and getting down to the business at hand with the list of recipes for this week.  You can view the Pinterest board for these recipes here.  Have a fun and safe July 4th!

Meals for the Week of June 25, 2012

Chicken and Sun Dried Tomato Orzo- Orzo is like rice in shape, but pasta that is very quick cooking so this is a good meal you can have ready in 30 minutes. 

Grilled Lime Shrimp- Simple and delicious.  Use them as a basis for tacos or in a salad.  Eat them with brown rice and grilled veggies. 

Southwest Flank Steak Pinwheels- This is something you can make ahead; assemble and then freeze until you are ready to cook it.  The recipe provides instructions for cooking in a crock pot.  I have also grilled stuffed flank steaks before if you wanted to try that.

Hawaiian Pork Burger- A yummy change of pace from a beef burger. Topped with a pineapple ring and a slice of ham; such a great flavor combination.

Spinach and Chicken Tortilla Bake- This is spicy; it has salsa verde in it, but you can use less than it calls for if you need to.  It’s a quick and easy meal for a weeknight and leftovers are good for packing in your lunch. 

Southwestern Stuffed Peppers- Very easy and adaptable recipe for stuffed peppers.  A good thing you can bake ahead and re-heat if you need to. 

Crunchy Coconut Chicken- I have another recipe for coconut chicken tenders that I almost chose instead of this one, as it’s delicious.  But it’s fried, not baked like this one and the coating has a lot more fat and sugar in it.  So, this version is far better for something you can make on a more regular basis and it requires less active work to prepare.

Grilled Veggie Tostadas- This is great if you are going to have a taco bar for the holiday.  Grill up some chicken and veggies and then set it all out for everyone to build their own tacos or tostadas.
 
Turkey Burgers with Zucchini- Healthy burgers with some added nutrition with finely grated zucchini mixed in. 

Honey Lime Chicken Skewers- These grilled chicken skewers are sweet and spicy and are great to prep and marinate ahead of time.  Then all you do is thread them on skewers and grill. 

Peanut Noodle Salad- You can use a whole grain or brown rice pasta if you want, you could also add julienne carrot and chopped broccoli to increase the veggies.  A great side dish with grilled chicken.  Bring this to a bbq. 

Pasta Salad with Grilled Summer Vegetables- Take this healthy option to a bbq party or make this for a weeknight dinner when you want to keep things cool.  You can grill the veggies ahead of time, or use leftovers from a previous meal. 

Red, White and Blueberry Trifle- This is a festive lower fat and lower sugar dessert for the July 4th holiday. 

Vanilla Raspberry Sundaes- Most of this recipe is for making the spoon-shaped cookies you can top the sundae with, so if you want to skip that, it’s simply a recipe to give you inspiration for making a patriotic sundae.  I love the combo of vanilla ice cream with the tangy raspberry sorbet. 

Meals for the Week of June 18, 2012

Another school year has come to an end.  For some reason I always think that it's easier when we're out of school to manage breakfast and lunches; in our house there's not the constant rush in the morning and having breakfast meals that is fast and portable and I don't have to pack lunches.  That means needing less food.  WRONG.  Finally, this summer, I feel like I've got a handle on stocking my kitchen for the summer.  It's early so I could still face some challenges, but I thought I would share what I've got started along with some ideas I found and hope to try.

If you are now faced with children at home all day or more often, get organized with snacks and lunch food and make it fun for them.  

• If they are old enough, get sandwich thins bread or bagel thins and use those for making their own toaster oven pizzas.  
• Quesadillas are so quick and versatile.  Keep tortillas and cheese stocked in the fridge.  
• Grill or poach chicken that can be used for topping pizza or in quesadillas or just for eating with some fruit and cheese.   
• We also love to make nachos for lunch.  It’s the perfect use for leftovers from a taco dinner.  Layer the chips and shredded cheese, add leftover meat, beans and rice, more cheese and pop it in the microwave for a few minutes.  It’s nice to take a break from working to sit at the table with the kids sharing a big pile of nachos.
• Make or have older kids make No Bake Peanut Butter Chocolate Chip Cookie Dough Balls.  A protein packed snack that satisfies the sweet tooth but also provides energy, perfect for late afternoon or before sports.
• Make the Double Grape Slushies.  Or come up with your own slushies.
• Make popsicles- simply puree fruit and juice together.  Save your 8oz yogurt containers to use as popsicle molds.  Pour in the puree, cover with plastic wrap or foil, then poke popsicle sticks through and freeze.

Meals for the Week of June 11, 2012

Hello!  I know, long time since I posted.  It's amazing how the time flies, blah, blah.  Anyway, I'm here and posting and I have a couple things to share.

Awhile ago I shared that I planned to train with Mama Bootcamp to participate in a sprint distance triathlon.  This past weekend, I completed the triathlon.  I won't lie, it was really, really hard.  I'm proud to have gone through the training and to have finished the race and I'm alive to tell the tale.  I waver back and forth between thinking that I never want to do the swim portion ever again and wanting to enter another race and improve my time.  So I'm semi-crazy at this point. But there is something very satisfying to have completed a big goal like that.  In a life where I'm operating in organized chaos; children, dogs, constant driving all over the place, the stress of everyday life, I had something that was for me.  Training with a wonderful group of women, fantastic coaches, but also the quiet time of running or biking outdoors, somewhat alone with my thoughts has been so important to not only my physical but my mental health.  I've formed ideas for this blog, and for growing my business, as any busy mom knows, just the opportunity to have time for yourself is invaluable.  So I am VERY grateful to have the experience.

Now- onward and upward!  Finally a new set of recipes for you to use for planning your next meals.  The list is varied between some seasonal recipes perfect for summer grilling and easy meals to make ahead for the weeknight. 

Meals for the Week of June 11, 2012

*NEW* I decided I should utilize Pinterest to create a visual of the recipes each week.  So below is my usual list with my comments/tips and the link to the recipe, but then I have a board too so you can have a visual with the link and can easily re-pin for your own board or add to your Ziplist shopping list.  June 11 Board

Cheesy Skillet Chicken and Rice with Green Beans- This is a great one-pot meal.  It does instruct you to leave the chicken whole for serving, but I like slicing it up and mixing it back into the rice just before serving.  I think you stretch it to serve more people that way too. 

Cashew Chicken- Cheaper and faster than take out.  This is a great recipe that uses some very standard ingredients you don’t have to go to a special market for.  

Chipotle Chicken Taco Salad- A copy cat recipe that is filling, but also fairly low calorie and low fat. 
 

Penne with Roasted Asparagus and Balsamic Butter- Enjoy asparagus while it’s in season!  This can be a great side dish with grilled or roasted chicken or a meatless meal.  

Crock Pot Sausage, Beans and Greens- I know this seems odd for the summer, but the crock pot keeps the kitchen cool.  There is some initial prep on the stove for this recipe, but then you can get it the crock pot and get on with you day!  

Halal Cart-Style Chicken and Rice- This recipe is a replica of what popular Halal food carts found in Manhattan serve.  It’s a delicious comfort food and something you can make ahead and re-heat. 

Asian Chicken Lettuce Wraps- If you have a food processor, it’s easy to take boneless chicken and grind it up. If you need to cut the prep time, use ground turkey.  As the recipe suggests, make this a more filling meal with rice and combine the chicken with rice in your wrap. 

Thai Style Chicken Legs- Great recipe for grilled chicken.  Use a food processor or a chopper to blend up the marinade; it might be easier than pulling out your blender.

Cilantro Thai Grilled Chicken Breasts- Here is another option for a Thai-style chicken using lean breasts.  The marinade imparts a lot of flavor and moisture. 

Blood Orange Salad with Pecans, Gorgonzola and Baby Greens- This is actually a spring salad, but you can use naval oranges if you no longer have blood oranges in your market.  I love salads like these, and it includes a delicious dressing made with orange juice. 

Grilled Asparagus with Balsamic Syrup- I just love asparagus and just like she mentions in this recipe, I love the tips the most.  I especially love when they are slightly grilled and have the sweet tang of balsamic vinegar.

Healthy Meals List

So last week I posted a list I started with freezer friendly meals and this week I decided that since I have been working with Mama Bootcamp and helping the clients with meal plans and recipe lists, I should take that list of recipes and share it here.  And just like with the other list, I'll add to it as I find other recipes to add.  I am also building a Healthy Meals board on Pinterest, which you can follow here- http://pinterest.com/emealplanning/healthy-eats/.
The recipes on this list basically are somewhat low calorie or low fat, and they are that way naturally with lean meats or meatless, there's nothing too processed to achieve being low fat.  But things like fat free or low fat dairy or fat free broth may be used to lighten up a traditionally high-calorie dish.  Some of the recipes contain nutrient-packed ingredients and are just plain good for you. 

Shepard’s Pie Lightened Up- The great thing about a dish like this is how you can pack it full of veggies.  And this recipe lightened up the fat in the mashed potatoes and in the filling. Use lean ground beef or try using ground turkey. 

Paprika Shrimp Green Bean Saute- Super easy to throw together on a weeknight since all of it cooks quickly.

Chicken Fajitas- The longer you can marinate this the more flavorful it will be.  The recipe includes a spicy cream sauce to garnish them with that is made with fat free Greek yogurt.

Tortellini, Tomato and Spinach Soup-Tortellini make this soup be more filling as a one-pot meal and you can pack full of other veggies in addition to the spinach.

Sweet Potato and Black Bean Enchiladas -  It’s meatless, it’s vegan-ish with just a small amount of cheese and if you aren’t up for making the enchilada sauce as provided in the recipe, you can just get a good canned green enchilada sauce. 

Chipotle Chicken Salad- Love this salad!  Prep all the elements ahead of time so all you have to do is assemble your salad.

Salsa Chicken Soup- A spicy twist on chicken soup. 

Minestrone Soup- Plenty of filling veggies and beans full of fiber and protein.

Vegan Crockpot Lasagna- Love lasagna in the crock pot!  What is traditionally a time consuming meal can be made on a weekday with less effort.  And this one uses delicious polenta instead of pasta.

Healthy Bean Soup with Kale- Make a big pot of this and you can have plenty for lunch every day.

Fish Tacos with Chipotle Cream Sauce- Love this recipe.  The sauce is great.  It uses chipotle chilis, which you can use as little or as much as you want depending on how hot you want. 

Baked Southwest Tilapia- This is very easy to put together.  I also think you could cut it into smaller pieces before cooking and then use the fish for tacos. 

Cheesy Chicken and Rice Bake- This is a good cheesy and filling casserole, but it uses pre cooked brown rice and Greek yogurt. 

Pan Sauteed Salmon over Mediterranean Vegetables- A great, heart-healthy dish. 

Beef, Cheese and Noodle Bake- Substitute with ground turkey and use whole grain elbow macaroni to lower the fat and increase the healthy carbs.

Cheap & Easy Turkey Stir Fry- Using lean turkey that is quick cooking, you can whip this up using whatever fresh or frozen veggies you have. 

Grilled Salmon with Basil Lemon Butter- Very simple and delicious way to fix salmon.  It uses just a little European style butter, which adds some delicious richness, but it’s still very low calorie.

Pineapple Chicken Salad with Balsamic Vinaigrette- If you like a main dish salad for dinner, try this one.  It’s very easy to prep the parts in advance to put together when it’s time to eat. 

Chicken Enchilada Soup- The flavor of enchilada in the form of a soup.  Great for making ahead and re-heating during the week.

White Chicken Chili- Using lean chicken, white beans and green chili, this is perfect to make ahead and freeze, garnish with a little cheese if you want or none to keep the fat and calories lower.
 
Ravioli and Vegetable Soup- The pasta makes this meatless soup more of a meal and what’s great about it is how you can add any veggies you want or have on hand. 

Light Turkey Meatballs- This is a great basic recipe that you can do almost anything with.  I made them and froze them uncooked, which is why they are also on my Freezer Friendly List.   I later cooked them in marinara sauce.  But you could also cook them with stir fry style with veggies and terriyaki sauce.  Or cook them with bbq sauce and serve with steamed broccoli. 

Stir Fried Turkey in Lettuce Wraps- I like this because you can set all the elements out on the table and sit down together and have fun and conversation while assembling your wraps. 

Chopped Greek Salad with Chicken- Another good main dish salad or you may prefer to fix this to pack for lunches.
 

Side Dishes

10 Minute Tasty Asparagus and Brown Rice- This is a fantastic side dish and it’s so quick to make if you use leftover brown rice from another meal.  Or if you want, both Trader Joes and Whole Foods sell cooked brown rice.

Brown Rice Salad with Spinach and Tomatoes-  Another great side dish and something you can pack for lunch as well.  It goes great with grilled fish or chicken.

Three Bean Salad with Quinoa- This is probably better for the summer as it’s a great side dish for grilled chicken or fish and it calls for fresh green beans.  If you don’t find good green beans to use, skip them.  You could always add chopped broccoli or double the amount of  one of the other beans. 

Banana Muffins- These are a staple in my house and a special recipe I only make with my younger daughter.  I often substitute the sugar with brown sugar, the caramel/molasses flavor is perfect with the bannanas.

Pumpkin Muffins- Another great muffin recipe from Get Natured, tasty as well as packed with nutrition.
 
Pineapple Breakfast Sandwich- A nice combination of whole grain carbs and protein to start your day. 

Banana Oatmeal Smoothie- It seems strange, but I really love this smoothie.  You blend cooked oatmeal with frozen banana, almonds, Greek Yogurt and ice.  For me, this is a good way to fuel my morning for a workout.

Freezer Friendly Meals

I had a few requests for some ideas on meals to make ahead and freeze.  I often try to to include recipes that are freezer friendly on my weekly recipe lists and so it occurred to me that I should pull a list together and put it on the blog.  And as I come across others that I like, I'll just add them to this list.  If you are someone who is preparing for a new baby, a busy month or you just prefer to cook just a couple times in a month you could bookmark this page and come back to it when you are looking for inspiration.  I find that even though I love to make a scratch meal and serve it up fresh each night, the reality of my family's schedule is that I can't do that and remain sane.  Maybe 2 or 3 nights in a week there is time, but if I were to take the time to cook each night, I would be taking away time from something else that needs attention.  Like a baby.  Or children who need help with homework.  Or showering.  :-)

So here's my list that I will consider a work in progress.  Leave me comments if you have any recipes you would love to recommend.  And here is a handy template for labels for your meals.  You can print them on plain paper and just cut and tape them to containers or print on Avery labels 5164.  FREEZER LABELS

Freezer Friendly Meals

Light Turkey Meatballs- You can either cook these and then freeze these on a sheet pan, then transfer to a freezer bag or container.  Or leave them uncooked and freeze them so you can cook them when you want.  If you freeze them unbaked, my suggestion is to cook them by simmering in marinara sauce, it’s really flavorful that way. 

Freezer Friendly Chicken Enchiladas- Easy enchiladas that doesn’t use a canned sauce, it’s fairly easy to make the sauce from scratch.  Includes instructions for freezing unbaked and then how to bake them after freezing.  

Baked Polenta Pie- Assemble this in advance in a disposable foil pan, put in the freezer and save it for a busy night, just bake and eat.  Feel free to change up the sausages/meats to use whatever you prefer.

Beef, Cheese and Noodle Bake- Substitute with ground turkey and use whole grain elbow macaroni to lower the fat and increase the healthy carbs.  I suggest that you not let the sauce cook down as the recipe instructs, but keep it saucy since the noodles will absorb moisture.  You could freeze unbaked or completely baked.

Cilantro Lime Chicken Tacos- A bunch of cilantro is so inexpensive and this dish is easy.  She also provides instructions for making it as a freezer meal.

Classic Baked Ziti- Simple and easy.  This recipe includes making the tomato sauce portion, which if you like to use a jarred marinara sauce and want to skip that part of the cooking, feel free to do that.  Just assemble this as listed in the recipe, then freeze with a note on the baking instructions.  You could also bake it ahead of time and freeze after it cools so that all you have to do is thaw and re-heat servings.

Turkey Meatball and Tortellini Soup- With big meatballs and tortellini, this soup can be a meal.  I consider it a pantry/freezer meal, the ingredients are always available in my house and if something isn’t, I just improvise.  Great meal to make ahead or makes a lot for multiple meals.

Easy Ranch Chicken- This one is suggested to prep ahead and freeze uncooked. 

Taco Pasta- Cook as directed, once it’s cool, portion into freezer bags or containers and then freeze.  Re-heat in microwave or on stove top.  

 

Chicken Parmesan Meatloaf- Sort of the flavors of chicken parmesan but a meatloaf instead.  Includes directions and options for freezing.  

Chili Taco Casserole- Prepare this and then transfer to either a foil or freezer/oven safe pan with a note on the baking directions.  Then defrost and bake as directed.  Alternatively you could follow all the directions and after cooled, freeze and then defrost and re-heat as needed.

Sloppy Joes- This is a good recipe that doesn't use a seasoning packet, but the meat and veggies are cooked down with barbecue sauce and other spices.   Make a big batch and portion it out to freeze.

Crock Pot Carolina Pulled Pork- This is a Carolina style (meaning vinegar based) barbecue pulled pork you make in the crock pot.  You can make this and freeze it for later, or make a really big roast and freeze leftovers.

White Chicken Enchiladas- Really easy to make, doesn’t use a canned cream of chicken soup and you can freeze either baked to reheat or put in the freezer unbaked and then defrost and bake when you want to eat it. One change I made when I make this- I use 1/2 can green enchilada sauce instead of diced green chilies.  Then I freeze the rest of the sauce to save for the next time I make it.

Chicken Parmesan with Easy Marinara Sauce- This is my own recipe for Chicken Parmesan and a very quick homemade marinara sauce.  It's far from totally authentic, the origin of making it this way was to have a low carb version, so it's not breaded, it's just coated  in seasonings and grated Parmesan cheese.  For a freezer meal, I fully cook it, then when it's cooled it can be transferred to a freezer container for storage.  Then you just defrost and re-heat in the microwave.  You could also cook the chicken completely without sauce, freeze and then when you want to have it, cover the chicken with sauce and cheese and then bake.

Spaghetti Squash Lasagna- You can use my marinara sauce recipe above as it will make extra sauce to use in this recipe.  This is a great, healthy recipe you can portion into serving sizes or make one big one.

Photo Shoot with His Life Magazine

We interrupt our usual programming to bring you some recipes and photos from our photo shoot with His Life Magazine.  This blog and my family are featured in the Spring issue and I wanted to share the recipes I made for the photo shoot. I also took some photos with my iPhone camera and with the Instagram app, so I'm sprinkling in a few of those here.

Photographer Tanea Devriend is the creative force behind His Life Magazine and she happens to take beautiful family photos of my family.  When she was looking to add blogs to partner with her magazine, I jumped at the chance and together she and I collaborated on a feature for the spring issue.  I put together a four course meal using the theme of love as inspiration.  The plan was that I would make a meal, with the help of my daughters for my husband.  It would be foods he loves, made by us, with love.

Link to download the magazine- His Life Magazine Spring 2012 Issue

First Course- Stuffed Mushrooms
There's a lot of great recipes for stuffed mushrooms out there.  My husband loves mushrooms, and the ones that I make are super simple.

Stuffed Mushrooms
From e-mealplanning.com

1 doz mushrooms- large sized for stuffing, some stores sell pre-packaged "stuffers"
2-3 tbl. olive oil
2-3 small mushrooms, finely chopped
1 1/4 c. mozzarella cheese
1/4 c. shredded parmesan cheese
2 tbl. mayonnaise
3 tbl. butter
2 cloves garlic- crushed
1 tsp. cajun seasoning or Emeril's Essence
salt, pepper to taste
Pre-heat oven to 350
Wash stuffing mushrooms, remove stems and chop, then hollow them out a little (if possible) and save those bits to mix into the stuffing. Brush the insides and outsides with olive oil.
Melt butter in medium sauté pan, add garlic and begin to sauté, add chopped stems and insides. Cook for just a few minutes to soften mushrooms.
Mix together cheeses and mayo. Add the cooked garlic and mushrooms. Season with Cajun seasoning or Essence. OR experiment with other seasonings- herbs or more garlic, whatever you like. Add salt and pepper to your taste and mix this all together.
Place spoonfuls of the filling into the mushroom caps.
If your baking dish needs it, brush some olive oil or butter on the pan. Place the mushrooms on the pan and bake for about 10-15 minutes. Then turn the temp to BROIL and cook for another 3 to 5 minutes, watching closely.
A note about the cooking time: Larger mushrooms are going to need more time to get the stuffing heated and melted and the mushroom soft. So, cooking time will vary.


Here's another recipe, somewhat the same technique, little different flavors, but from one of my favorites, The Pioneer Woman.

Second Course- Spinach Salad with Warm Bacon Balsamic Dressing
My husband is not a big salad eater, but he does love a good spinach salad.  This one is very easy.  I left it simple but like with any salad you can add anything you like.

1 bag baby spinach
2-3 slices of bacon
3 tablespoons good balsamic vinegar (I get mine in the bulk section at Whole Foods, it's a Fig Balsamic Vinegar)
Dried cranberries and sliced almonds (use however much you want)

In a small pan fry the bacon slices until crisp, then set aside on a plate and crumble them.  Then using the same pan, remove some of the bacon grease leaving about a tablespoon or so.  Put the pan on medium/high heat and then slowly pour in the vinegar.  Be careful as it can splatter, but you want it to bubble and boil so it can combine and reduce a little.  Prepare the salad; place spinach in desired serving dish, add the cranberries and almonds, pour the warm dressing over, gently toss everything together.  Serve immediately with some crumbled bacon on top.

Third Course- Buttermilk Roast Chicken with Mashed Potatoes and Collard Greens
My husband loves chicken prepared all sorts of ways.  I chose this recipe from the fabulous Deb of Smitten Kitchen because I felt like it was easy for everyday cooking, but yet also worthy of being served for a dinner party.  Delicious and yet inexpensive.
Smitten Kitchen Buttermilk Roast Chicken
As far as the mashed potatoes, you may have your own favorite method, on this day I did a basic version using red potatoes that the girls then smashed with a bit of butter, milk and salt.  But here's a fantastic version that I LOVE, it's what I consider "special occasion" mashed potatoes.
Mashed Potatoes with Browned Butter, Goat Cheese and Sage
For the collard greens, something my husband grew up eating and loves to have with chicken or ribs, I use a recipe from Paula Deen.  I just happen to omit the hot sauce and drizzle in a bit of balsamic vinegar toward the end of cooking, so it's got a smokey yet sweet and tangy taste to them.

It was really hard to wait for the ice cream to finish!

Fourth Course- Homemade Vanilla Ice Cream with Peanut Butter Hot Fudge Sauce and Chocolate Brownies
Homemade ice cream is fun and it's delicious and the recipe I used is featured in the magazine.  It's from Mark Bittman who writes for the New York Times, has published several books and has an iPhone app, which I happen to use quite a bit.
Peanut Butter Hot Fudge Sauce 
Using this Chocolate Sauce recipe from Martha Stewart, I adapt it to just make it in the microwave, heating it in 30 second intervals and stirring until it's all smooth and combined.  I added to that, 2 heaping tablespoons of smooth peanut butter, stirring and using the heat of the sauce to melt the peanut butter and if you need to, put it back in the microwave for 10 or so seconds.
For the brownies, I again use a simple recipe from Martha Stewart that I love and I haven't made brownies from a box mix ever since I discovered this recipe-  Fudgy Brownies

You can make a sundae with a brownie on the bottom, a scoop (or two) of ice cream, top it with the peanut butter hot fudge sauce and then whipped cream and chopped peanuts.  Or, what I did that day, I topped it with tiny chocolate peanut butter cups.

Sharing the ice cream sundae with Daddy

The aftermath!!