Personal Chef Services- Summer Specials!

Happy Summer!  Every year I always have this feeling like summer is over before it's barely begun and I think it stems from having so much of it planned in advance.  I try to remind myself to just stop for a moment, and just enjoy the sunshine and longer days.  That said, I think that the busy summer months is the perfect time to have meals prepped and ready so you can simply come home and have dinner ready with very little effort.  I'm offering two different summer specials to make that easy for you or for someone you know.


Previous Customers:  I miss you!  Book me again and get $25 off the price of the service you book. 

Current Customers:  Share the love!  I would love your referrals to new customers.  If your friend books me, they will get $25 off their first service and you will get $25 off your next service.  Win-win!!

Refer a Friend:   Maybe you don't need my services, but you can still spread the word to your friends.  If you have a friend who books me, I'll send you $25 Amazon gift card and they will also receive $25 their first service.

Don't forget that my services make a useful and unique gift!  Maybe your child is moving out and living on their own, get them started with healthy meals in their friend.  Or a family with a new baby.  I can create a gift certificate and make a menu plan for them!

Service Options
Custom service is $35 per hour, which can be useful for just wanting a couple meals per week or every other week.  It includes the food, my time and disposable containers.

10 meal Package is $350, there is a large list of meals to choose from and some substitutions/changes can be made to accommodate allergies and dietary needs.  You can also choose 5 meals for $200.

Here is a list of some of my popular meals-
Chipotle Chicken Tacos
Chicken Parmesan
Healthy Orange Chicken
Cheesy Beef Noodle Casserole (it’s lean and low fat)
Turkey or Beef Burgers (prepped but uncooked)
Beef and Broccoli
Chicken or Beef enchiladas
Baked Ziti
Chicken Fajitas
Mini Turkey Meatloaves
Roasted chicken with potatoes and vegetables
Grilled Pork Chops with balsamic apple glaze
Honey Chipotle Glazed Turkey Meatballs
Sweet Potato and Black Bean Enchiladas

I have vegetarian and vegan options too!

Grilled Pork Chops

Healthy Orange Chicken

Beef and Broccoli

Grilled Vegetables

All About Artichokes

This post comes from my archives, I had previously posted it on my email newsletter and discovered I never posted it on the blog. It was written by my very talented sister. Chef Elisa is based in Denver, CO and is a caterer and personal chef.

I enjoyed my first artichoke of the Spring recently,and it got me thinking.  I grew up eating artichokes and I have fond memories of this unique little piece of produce, which is actually a thistle.   I remember savoring the ritual of dipping each leaf into Best Foods mayonnaise, scraping my teeth across it to enjoy that small bite of unique flavor.   And most importantly, the delicious heart that lies inside, a prize awarded for your patience in deconstructing the little globe one piece at a time.

I’ve encountered a lot of people who have never eaten a whole, fresh artichoke.  Many people have only eaten the hearts (usually from a can) in pasta and pizza.   But I think everyone should enjoy an artichoke, especially when they are at their peak in Spring.  If you have never tried one and are a little put off at the idea of having to pull your food apart leaf by leaf and scrape the “meat” off of it, you may be encouraged by the artichoke’s health properties.  In researching this article, I was pleasantly surprised to find that artichokes contain cynarin, which is a “phenolic acid compound… that stimulates digestion, protects the liver, and lowers triglycerides and cholesterol.”  So you can feel better about slathering those leaves with butter, mayonnaise or aioli knowing that the artichoke can naturally help your HDL/LDL ratio!

I think the artichoke is best simply steamed, but boiling also works well.  Wash it well, trim the end of the stem and snip off any thorny points on the leaves if you like.   Put a few inches of water in the bottom of your pot, put the artichokes in the steamer basket and in about 30 minutes (depending on the size and toughness of your artichoke) you will be ready to enjoy Spring’s bounty!  To determine if it is cooked, simply poke a fork into the stem at the base of the artichoke, it should be able to slide in and be removed easily.

Every once in a while I like to relive my childhood memories by enjoying an artichoke with just plain old mayonnaise.  It was good enough for me at 10 years old, and it is good enough now!  However, the chef in me really can’t be satisfied with plain mayo all the time.  Usually I like to dress up my mayo with some crushed fresh garlic and lots of lemon juice, usually called an aioli but I take a shortcut and use prepared mayo instead of making my own!  You could put practically anything into your mayo – how about some pesto to pay homage to the artichoke’s Italian roots, or some chopped chipotle peppers in adobo sauce for a little spice.  If you’re ever feeling ambitious, try making a stuffing with breadcrumbs, parmesan cheese and herbs, spoon a little between each leaf and then steam the artichoke until cooked through.  There are a number of simple recipes available on the website for the California Artichoke Advisory Board.

So the next time you’re perusing the produce at your grocery store, don’t be afraid to reach for one of those thistles and try something new. They’re delicious AND nutritious, and you might even get your little ones to eat them on account of how fun it is to play with your food!

Artichoke Recipes from the California Artichoke Advisory Board
Baked Artichokes Stuffed with Red Quinoa

Breakfast

Homemade Honey Nut Granola

Potato and Vegetable Hash

I've been busily posting each week over at Mama Bootcamp and decided this week to post here with a longer post devoted to a topic I don't think I've written about very much, breakfast.  Since lately my posts have been handy lists of recipes for you to reference, it was about time I compiled some breakfast recipes.  My focus is usually on what can be made ahead and easy for a grab and go breakfast on busy mornings.

Breakfast Burritos- I make these on a regular basis, usually like 15-20 of them and they last us for a few weeks because in my house everyone needs variety and so they don't get eaten every day.  Burritos are a great vehicle for veggies in the morning, the possibilities for the fillings are endless. 

Banana Muffins- This is a healthy muffin that includes extra protein and fiber and it's vegan.  But it's sweet and moist and delicious.  Sometimes I make them in my mini muffin pan as that size it more realistic for my younger ones to eat.

Morning Maple Cranberry Pecan Oat Bars- This fantastic bar is full of great things for you to start your day; a wonderful combination of protein and whole grains.  Super easy to make and they can be frozen too.

Honey Nut Granola- After many attempts to make granola and not really loving the results, I found a recipe that was very simple, low fat and delicious.  I love it on yogurt, or eaten like cereal with milk.

Applesauce Oatmeal Muffins- This is a good low fat muffin.  It's also very simple to make, you could easily make them on a weekend morning, enjoy one and have the rest throughout the week.

Strawberry Baked Oatmeal- Another recipe where you can easily adapt it for other fruits or flavorings.  Baked oatmeal re-heats wonderfully.

Potato and Vegetable Hash- And here is a recipe for when you have a little time to cook.  But you could actually make a large pan of the hash and reheat leftovers.  Or use this as burrito fillings.

Give these recipes a try and let me know what you think.  They are all great options for starting out your day.  I'm sure I will add more recipes to this list in the future.

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!

Holiday Ideas

It's nearly December and gift-giving as well as holiday cooking is on my mind.  I updated a post I wrote a couple years ago with homemade holiday gifts from the kitchen.  I added a few new items to the list.
I also have a Pinterest Board with some additional ideas.

Holiday Homemade Gift Ideas

And don't forget- if you are local to me, I am available to do baking for you.
Holiday Pies and Cheesecakes

Have a wonderful holiday season!

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

Why Vegetarian?

 Another article from my friend Allison that provides some information and resources about eating vegetarian and/or vegan.  Even if you are just interested in reducing the amount of meat or animal products that you consume, she provides some very interesting statistics.

 Why Vegetarian

 By Allison Brewer, www.getnatured.com

There are probably as many reasons that people choose to be vegetarian as there are recipes for vegan mac and cheese. Whatever your reason for making the switch, you will reduce your carbon footprint, lower your cholesterol, increase your life expectancy, and stop participating in the business of factory farming of animals and animal products.
Whether you have chosen to transition to a plant-based diet or simply wish to reduce your intake of animal products, your choice to do so is a personal one. Regardless of others’ opinions, only you know what works for you, your family and your values.
Here are a few reasons why others have made this choice.

For Health
Switching to a vegetarian diet will lower your cholesterol and blood pressure and reduce your risk for type-2 diabetes and cancer. The top two causes of death for Americans are heart disease and cancer. Following a vegetarian diet will help to protect your body from both. Vegetarians are less likely to be obese than the general population. Vegans also eliminate their exposure to the antibiotics and hormones used in farm animals.

For the Animals
Farms aren’t what they used to be. The idyllic barnyard scenes in children’s books couldn’t be further from reality. Do you know how a cow on a farm became the burger that you ate for lunch or how the eggs in your refrigerator got to your grocery store? By purchasing those products, you are likely participating, as a consumer, in the business of factory farming. Factory farming processes are extremely cruel to animals (and, in some cases, farm employees).
For more information on the issue of animal cruelty in farming, watch this video (http://www.goveg.com/factoryFarming.asp).  (WARNING: use discretion when viewing this website and video as they include graphic images). 

For the Environment
Going vegetarian is the single most effective thing that you can do to reduce your carbon footprint. In fact, moving to a vegetarian diet will reduce your impact by about 1 ton (2 tons for a vegan diet). Here are some other facts to consider:

• According to the Environmental Defense Fund, if every American skipped one meal of chicken per week and substituted vegetarian foods instead, the carbon dioxide savings would be the same as taking more than a half-million cars off U.S. road.
• A 2006 United Nations report found that the meat industry produces more greenhouse gasses than all the SUVs, cars, trucks, planes, and ships in the world combined.
• The production of one pound of meat releases the same amount of greenhouse gasses as driving an SUV 40 miles.
• Going vegan is 50% more effective at reducing greenhouse gas emissions than driving a hybrid car.
• Factory farms contribute to pollution, soil erosion, and wasted resources such as water and fossil fuels.

In addition to eliminating the animal products from your diet, it is important to consider the impact of the non-animal foods as well. The average food product travels about 1500 miles to get to your grocery store and the transporting of food accounts for 30,800 tons of greenhouse gas emissions every year (source http://www.foodincmovie.com/about-the-issues.php). What should an environmentally conscious vegetarian do about this? Shop for local fruits and veggies at farmers’ markets (http://www.localharvest.org/) when you can and consider joining a CSA (Community Supported Agriculture), if available, in your area.

Resources
The China Study - A book containing research results demonstrating the link between consumption of animal proteins and cancer and heart disease.
Food Inc.- A movie about the business of food in the US.
GoVeg- PETA (People for the Ethical Treatment of Animals) website for new vegetarians/vegans.
Local Harvest - Locate farmers’ markets near your home.
World Cancer Research Fund- Recommendations for preventing cancer.

Basics of Vegetarian Cooking

Before I was writing in this blog on a semi-regular basis, I had a email newsletter people subscribed too.  I realized that some of the articles I had in the newsletter have not be added to the blog.  I have two about eating vegetarian and vegan and wanted to be sure and post them here as it's long overdue.

Basics of Vegetarian Cooking
By Allison Brewer, read more from Allison at Get Natured.

Imagine this scenario:  your college roommate is in town and you haven’t seen her for years.  You have invited her and her family to dinner at your house and, after agreeing to come, she shares with you that she and her family are vegetarian*.
What do you do? 

First, don’t panic!  While you may not be able to serve your signature crowd-pleasing spaghetti Bolognese, there are a variety of delicious and easy-to-make vegetarian options.
So, where do you start?
You might begin by browsing recipes online or consider modifying one of your favorite dishes. 

Modifying or “vegan-izing” meat-based dishes

Modifying a meat-based meal to be vegetarian doesn’t always mean simply removing the meat from the dish.  In the case of the Bolognese sauce, that might work (using marinara instead) but you may also choose to add a meat substitute in place of the meat.  For vegans**, there are non-dairy “cheeses” available (make sure that what you use doesn’t contain casein- a common milk-based ingredient found in many non-dairy cheeses).  Here are a few vegetarian versions of common meals:

• Vegetable pizza (use vegan or no cheese for vegans):  Try bell peppers, onions and mushrooms for toppings or get fancy with roasted fennel and caramelized shallots.  You may consider adding vegetarian sausage, pepperoni, or soy crumbles to make the pizza heartier.    
• Pasta primavera:  Toss your favorite al dente pasta with sautéed broccoli, garlic, onions, spinach, and sundried tomatoes.  Use marinara or alfredo (use a non-dairy version for vegans) sauce or toss the pasta with extra virgin olive oil, salt, pepper, and a squeeze of lemon.  You may add vegetarian “meatballs” or crumbles (ala ground beef) if you wish.
• Enchiladas (use vegan or no cheese for vegans):  Vegetarian enchiladas can be made using your favorite traditional recipe as long as the sauce is vegetarian (not made with chicken broth).  For filling, try spinach, zucchini, corn, and onions.  You may add beans for extra protein, iron, and fiber. 
• Macaroni and cheese:  Homemade macaroni and cheese is delicious and, usually, vegetarian.  For vegans, there are recipes available online that use sauces made with nutritional yeast or raw cashews.  The vegan versions don’t taste exactly like traditional macaroni and cheese, but they are delicious in their own way.

*Vegetarians do not eat meat but do include dairy products and eggs in their diet (lacto-ovo vegetarians).  Some people who only eat seafood and fish, but no other meat, may refer to themselves as pescetarians or pesco-vegetarians.
**Vegans (or strict vegetarians) do not consume any animal products (meat, dairy products, eggs, or honey).

Substitutes for common ingredients

Meat: 
A variety of soy-based meat substitutes are available to replace sliced lunch meats, sausage, ground meat, hot dogs, burgers, and more.  An alternative to soy is seitan (or “wheat meat”) made from high gluten flour.  Both the soy products and seitan contain a considerable amount of protein and they make for good substitutes for those who desire the heartiness and/or texture of meat in their meals.  Other protein sources, such as legumes or nuts, may be used in place of these meat-like substitutes as well.

Cheese: 
There are many non-dairy cheeses available that are made from soy, rice, or nut milks.  They can be purchased in blocks, as slices, or pre-grated and come in a variety of flavors to simulate the flavor of dairy-based cheeses.

Milk:
Beyond soymilk, you can find milks made from rice, almonds, oats, hazelnuts, hemp seeds, and more.  Many of these milks come in flavored versions such as chocolate, vanilla, or even “nog” during the winter holidays.  Soy creamer is also available for adding to coffee or tea or for replacing cream in recipes.  Unsweetened versions are available for some of these milks.   Soymilk is the highest in protein, followed by hemp milk.  Look for milk that is fortified (i.e. calcium, vitamin D, and vitamin B12 have been added).

Other dairy products:
Creamy sauces can be made using nutritional yeast, silken tofu, or raw cashews.  Raw cashews are a terrific way to create a cream-like texture- they can even be used to make vegan “ice cream”.  Tofu can be used in place of ricotta cheese.  Vegan yogurt and ice cream (usually made from soy, rice, or coconut milk) are delicious alternatives to the dairy versions.

Eggs:
Firm tofu can be used to make a tasty scramble.  For recipes where egg is not center-stage (e.g. for baked goods) there are a few different options including using silken tofu, flax seeds, or non-dairy yogurt.  See the resources section below (under “Other resources”) for a link to instructions for using these substitutes.

Honey:
Agave nectar is a great alternative to honey. 

Resources
Cookbooks:
• Vegetarian Cooking For Everyone by Deborah Madison
• Vegan With a Vengeance and any other books by Isa Chandra Moskowitz
• Vegan Planet and other books by Robin Robertson
• The Joy of Vegan Baking and other books by Colleen Patrick-Goudreau
• Eat, Drink, and Be Vegan and other books by Dreena Burton
• Super Natural Cooking by Heidi Swanson
• Vegan Lunch Box by Jennifer McCann
Magazines:
Vegetarian Times
VegNews
Recipe websites:
VegWeb
101 Cookbooks
Fat Free Vegan
Vegan Yum Yum
A few recipes to start with:
Tofu scramble
Gnocchi with Thyme Vinaigrette and Lemon Cashew Cream (vegan)
Mac ‘n’ Cheese (vegan)
Enchiladas
Other resources:
Egg substitutes for vegan baking
What about soy?  Is it safe? or What’s going on with soy?
Where do you get your protein?
Raising a vegetarian or vegan family
Vegetarian nutrition

Budget Cooking and a Tour of Whole Foods Market

Awesome insulated bag I received at the tour full of great information!

The title of this post may be confusing to some.  How can budget cooking and Whole (aka Whole Paycheck) Foods Market  be together?  Well my friends, I recently learned some tips to make that possible.

This post has been a long time in the making.  OK, technically what I have wanted to write/do has been bouncing around in my brain for weeks and the actual writing and doing has taken place over the last few days, but I wanted to write a post focused on budget cooking for awhile so let’s pretend it’s been a long arduous process, K?  There are a lot of blogs out there devote to being frugal, using coupons and shopping for deals.  A LOT.  But it was perfect timing that a couple weeks ago my local Whole Foods posted on Facebook that they were offering a tour on how to value shop in their store.  I immediately responded and made a reservation to attend.  It was going to conflict with the soccer (such is how it goes in my life), but I was determined to go see what they had to say because in an effort to do my grocery shopping on a tighter budget, I had not been to Whole Foods for any shopping in a couple of months.  I took notes on my phone notepad hoping the team members giving the tour didn’t think I was texting someone the entire time.  The notes really helped me to remember important tips so I can plan future shopping trips and I wanted to share with you my notes.

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 August 13, 2012

I'm keeping it short and sweet this week.  It's back to school.  I think parents mostly rejoice in having kids back to the routine, busy for most of the day and the end of what can sometimes be a costly time of year with summer camps and trips all leading up to the frenzy of back to school shopping.  I know I do.  I've spent some time over the past week building a new board on my Pinterest with ideas for packing lunch for school.  I also mentioned in my last post that I had cooked some meals to help with busy school nights and some food like calzones (aka pizza pockets) that can be packed in lunches or for after school snack.  I'm making more of those this week since everyone in my house felt they should eat what I made now and not wait for school.  :)
I also made this Buttermilk Banana Bread this week.  It's really good.  I actually followed the advice of one of the comments on the recipe and made a glaze that I poured all over it when it was still warm.  I've had a different banana bread recipe that I've used for years and a different and healthier banana muffin that I most often make.  But this one might be my new go-to for banana bread.  Just like chocolate chip cookies, banana bread recipes are very personal and highly subjective, you may have one you like and won't be trying another.  But if you want to try or haven't tried before, this one is very easy.  My 6 year old helped me.

Bad iPhone photo, I know.  But cute!

The list of dinner meals is short- just a few ideas to try this week since I was spending time looking at lunch ideas.

Pinterest- Packing Lunch

Meals for the Week of August 13, 2012

Pinterest Board- August 13 Recipes

Grilled Chicken with Balsamic Glaze and Stir Fried Vegetables- Very easy, low fat grilled chicken getting it's flavor from the grill and a sweet reduction of balsamic vinegar.  You can also easy stir fry some veggies with the glaze in a pan on your grill.

Chili Taco Casserole- My kids love this and it's easy to assemble ahead of time and freeze to bake when you want to serve it. 

Classic Baked Ziti- Another recipe you could assemble and freeze to bake later.  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.

Grilled Zucchini Pizza Slices- Need zucchini ideas?  Here you go.  Maybe this will get your kids to eat zucchini if they don't already.

Chicken Thighs with Artichoke Hearts- We eat dark meat in my house.  Actually, I tend to keep both boneless breasts and thighs in my freezer.  Thighs are cheaper, they are tasty but I do feel like I buy them more frequently because they are smaller and therefore when I cook some, I'm having to make a lot since everyone tends to eat more than one.  Anyway...this is a great combination of chicken and artichoke hearts with feta cheese.

Easy Green Chili Enchiladas- Open faced enchiladas.  Leave it to The Pioneer Woman to share an easy and no-fuss way to enjoy enchiladas.

Meals for the Week of August 6, 2012

Why does summer have to fly by so quickly?  Didn't I just write a post about making summer-time snacks/lunches for when the kids are home?  Oh yes, I did, it's one of the last times I actually posted something here.  :/  What happens every summer is the my dear hubby works in education and is off during the month of July, so then everyone  in our house is home and my ability to just sit for hours at the computer researching and writing is limited.  I do cook, and this summer I've spent plenty of time on Pinterest courtesy of my iPhone app.  But the other day, I treated my family like a client and spent about 5 hours prepping and cooking some breakfast, snacks and meals because they are heading back to work and school and I wanted to get ahead of the game.  I made some granola, breakfast burritos,  more calzones like I mentioned in a previous post, white chicken enchiladas (on the list this week), a big batch of spaghetti sauce, and I prepped some thin carne asada style steak (except I marinated Filipino style) and put a pork tenderloin in a honey Dijon mustard marinade.  In two short weeks my life returns to controlled chaos of driving to school, Daisy Scouts and soccer practice, plus regular Personal Chef sessions.  Not to mention I must take time to get myself back to attending regular Mama Bootcamp sessions to keep myself healthy and sane.  The added layer to this is my oldest starts high school, so I'm no longer just rushing to get to one school, but two kids to two different schools.  And they are not close to each other.  So I have to get my act together and not just take care of clients, but take some time to plan and cook ahead for us.

I figured I should share some of the kitchen fun I have had this summer.  You can follow me on Instagram, elh1015, to see not just kitchen fun. 

My husband's birthday cake, inspired by Pinterest- chocolate cake, peanut butter buttercream frosting, chopped Reese's peanut butter cups.

Home made cinnamon raisin bread, recipe from Artisan Bread in Five Minutes a Day

Homemade Tortillas that my oldest and I made.  I'm going to use this recipe in my kid's cooking class this year.

This week I came up with some recipes that are seasonal using veggies that you may find on sale or be enjoying in large quantities from your (or your friend's) garden.  I also have some crock pot recipes that can keep you out of the kitchen as well as keep the house cool.

Meals for the Week of August 6, 2012

Pinterest Board for this week- August 6

Cold Sesame Noodles with Shredded Chicken- We all liked this in my house and I liked that it was quick to fix and didn't heat up the kitchen too much. 

Healthy baked Chicken Nuggets- I make these for a client on a regular basis; the adults and kids like them.  I always just make a much larger amount than the recipe calls for, after they bake and cool I place them on a plate or sheet pan in the freezer, then after they are frozen, transfer them to a zipper storage bag.  You can just re-heat as needed.  

Easy Grilled Tri Tip- It’s been awhile I think since I shared this recipe, which is my own that was published on All Recipes.  The purpose of this recipe was a quick method for grilling tri tip since it’s sliced and marinated, then grilled.  You could use the marinade on any cut of steak you want. 

Sausage Stuffed Zucchini Boats-Need recipes for using your bounty of garden zucchini?  Here’s a great one.  Lean sausage and part skim mozzarella cheese, filling, but not too fat and heavy. 

Grilled Steak with Tomatoes and Scallions- Simple and easy steak recipe, grilling the tomatoes slightly just to warm and give them a little smoky flavor.

Heirloom Tomato Tart in Parmesan Crust- A lovely way to use the abundance of tomatoes ripening in your garden.  If you wanted this as a side dish to grilled chicken or fish, that would work nicely.  But it can be a main dish with a salad on the side.  You can cut some corners using a pre-made crust if you want and follow the recipe directions for baking it and sprinkling with parmesan cheese.  I highly recommend Trader Joe’s brand, it’s in their freezer section.  But the extra step in the recipe that has you remove some of the tomato juice really helps keep this from being soggy.

Crock Pot Thai Pork with Peanut Sauce- I love that she makes a case for why you should consider the crock pot more when cooking in the summer.  And it’s true, it certainly is easier than heating up the oven or stove or standing over a hot grill.  And this is a delicious shredded pork to serve over rice and with some steamed broccoli.  Perfect. 

Easy Skillet Topped Chili Macaroni- Much better than from a box, this is an easy from scratch recipe for a great kid-friendly meal.  You can use lean beef or ground turkey and whole grain pasta to make it a little lower in fat and higher in fiber. 

Slow Cooker Cashew Chicken- This is not one of those crock pot recipes where you leave it all day while at work, but its the sort of thing you could do on a weekend; get it all prepped, set it to cook and come back to it a few hours later. 

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. 

Honey Balsamic Green Beans- And here's a side dish for you this week.  I’ve used this combination on other veggies and never thought to use it with green beans.  It’s great!