Sunday, October 25, 2015

Broccoli Salad

I like to include a hearty raw salad on our menu each week, prepared ahead, for healthy munching!  This one is my favorite!  I love the tangy crunch and that sweet finish of the cranberries!

Believe it or not, this salad is also wonderful wit raw shredded brussels sprouts!  Just clean them and run them through the food processor!

2 lbs. broccoli florets - broccoli is not a member of the dirty dozen, so sometimes I get it organic, sometimes I grab those washed and ready bags to cut time!
2 tablespoons roasted sunflower seeds or sliced almonds
1/4 cup dried cranberries
1/2 shallot minced
5 slices uncured bacon, cooked and crumbled - if you don't eat bacon you can sub in 1/4 cup feta cheese for the salty flavor
2 tablespoons cup Bragg's Cider Vinegar
2 tablespoons red wine vinegar
1/4 cup mayonnaise or greek yogurt (veganaise or any mayo works)
1 tablespoon raw honey

Add first 5 ingredients into a large bowl or container.  Add last 4 dressing ingredients to a clean jar and shake vigorously to combine or whisk together in a bowl.  Add dressing to broccoli salad mixture and toss well to combine.  Store in the refrigerator in an airtight container for up to 3 days.


Saturday, October 24, 2015

Slow Cooker Chicken Thighs and Cabbage with Baked Tomatoes (2 ways)

I'm sorry for my Summer-ish sabbatical!  I didn't realize I would be so missed, lol!!!  Thank you for that!  I can't get over the number of messages, calls, etc. I have received about coming back.  So, here I am at 5am on a Saturday morning, sitting in the dark so that no one detects that they could potentially go ahead and start raising the roof at this hour! There's one drawback to kids who have good sleep habits...they have TONS of energy and it starts the very second their eyes open! haha...

Fall is in the air and it makes me want roasted chicken and veggies!  But when those back to school days hit...so do all the activities and time is short!  This is the quicky version - not one of those impressive scratch dinners - it is going back to basics!  


What you need...
1 head of cabbage
4 chicken leg quarters
salt and pepper

Remove the outer leaves from the cabbage and wash.  Remove the stem, lower 2-3 inches.  Roughly chop the cabbage and place in the bottom of the slow cooker.  Generously pepper.  I do add a pinch of salt, but I like to let it soak up all the flavors of the chicken and then test for salt in order to keep the sodium down a little.  Top cabbage with chicken legs quarters, add several turns of cracked pepper and a pinch of salt to chicken.  Cover and cook on high for 4 hours.

Remove chicken to a baking dish.  Preheat oven to 400F.  Bake chicken on the top rack for about 15 minutes or until skin is gently browned and crisp. Serve warm with cabbage and your choice of tomatoes!

*Vegetarian - this cabbage works fine with 1/2 cup veggie broth added!


What you need...

Tear outer leaves off cabbage, and wash...

Remove the bottom, a couple inches, and roughly chop...

Add to slow cooker and generously pepper, I don't use to use as much salt,  but I do add a little, then test it when it's done and add more if needed.  It will get a lot of flavor fem the chicken!

Top the cabbage with the chicken quarters, add salt and cracked pepper.

Cook on high for 4 hours.

Remove chicken to an oven safe dish.  Bake at 400F on top rack for about 15 minutes, just long enough to brown up the skin.

Serve with cabbage...

Fall Fare...


Baked Tomatoes (2 ways)
I LOVE tomatoes...Like, love them the way Bubba Blue does shrimp in Forrest Gump.  If I were stranded on a dessert island, salsa would be in my survivor kit.  Tomato soup has always been my favorite, and really I would prefer to roast the whole tomatoes with garlic and balsamic vinegar, which I will share soon!  But when a chill is in the air and the boys are headed to a Scout meeting, this is a faster version and still gives you the warm fuzzies!  Yes....this is me simply spicing up a can of tomatoes!  Good ol' sliced tomatoes with salt and pepper sure make a fabulous side option if they are still available locally!

What you need...
28 oz. can Whole Tomatoes
1 heel of bread
drizzle of honey
1 tablespoon butter
olive oil spray

Preheat oven to 400F.  Spray an 8x8 baking dish with olive oil spray.  Spoon out the whole tomatoes and place them into the dish, top with about half of the tomato juice from the can.  Tear up the heel of bread into small pieces and spread out on top of the tomatoes. Gently drizzle with a tiny bit of honey, not even 1 tsp.  Cut the butter into tiny pieces and dot them around on top.  Bake at 400F for about 15 minutes or until bubbly, cool slightly and serve!

or

28 oz. can Whole Tomatoes
1 tablespoon fresh Basil Pesto

Preheat oven to 400F.  Spray an 8x8 baking dish with olive oil spray.  Spoon out the whole tomatoes and place them into the dish, top with about half of the tomato juice from the can.  Top with 1 tablespoon of Fresh Pesto, spreading it all around.  Gently stir it into the tomatoes.  Bake at 400F for about 15 minutes or until bubbly, cool slightly and serve.  *This is wonderful over baked chicken as a sauce too!!!

What you need...

Spoon out tomatoes, then top them with about half of the juice from the can...

Tear up the heel of bread and top tomatoes with the pieces, drizzle with honey...

Dot with pieces of butter...

Bake at 400F for 15 minutes or until bubbly and browned on top...

or stir in pesto and bake at 400F for 15 minutes!

Enjoy!


Tuesday, June 9, 2015

Chicken Carbonara (made with cauliflower)

Whenever I am sick I always crave pasta, sometimes it's a baked ziti type pasta I have on the brain, but many times it's the nutty, smokey bite of a yummy chicken carbonara I have a hankering for.  I mean who doesn't love bacon, chicken, mushrooms, cheese....yuummmmm....


This version is really easy and make ahead friendly!  I cook the cauliflower and the chicken ahead, then it's just a matter of cooking the bacon and tossing everything into a sauté pan for a few minutes! This on is NOT dairy free, obviously, but still much better than the original!

What you need...
2-3 bags frozen cauliflower
1-2 grilled chicken breasts, chopped into bite sized pieces
3-4 slices of uncured bacon
1/2 bag sweet peas, about 1 cup
3-4 garlic cloves, diced
1/2 shallot or sweet onion, diced
1/2 pint cremini mushrooms, sliced
1/4 cup smoked gouda, chopped into small pieces
1/2 cup ricotta cheese
dash of fresh pepper

Steam the head of cauliflower for about 10 minutes in the microwave.  Add 1/3 cup water + cauliflower to covered glass container, cook until fork tender.  Carefully remove and mash with a potato masher. Allow steam to rise off for about 30 minutes so that it does not become mushy!  Refrigerate until ready to use or continue while the steam is coming off!

Cook bacon over medium heat or until crispy, remove and drain on a paper towel.  Break into bite sized pieces.  Drain most of the fat renderings in the pan, leaving only about 1 tablespoon.

Meanwhile combine gouda, ricotta and pepper in a small bowl, stir to combine. Set aside.

Add garlic, onion and mushrooms to the sauté pan with bacon renderings and cook on medium high heat for about 2 minutes until softened.  Add mashed cauliflower, set heat to high and stir to combine.  Cook for about 3-4 minutes, tossing every now and then, until cauliflower is warmed through and beginning to gently brown at the edges.

Turn heat down to medium, add, chicken, peas, bacon and cheese mixture and stir while cooking.  Continue to cook for about 2 minutes or until well mixed and creamy! Serve hot!

What you need...

Steam cauliflower for 10 minutes...

Gently mash and allow it to cool uncovered for about 30 minutes...

Cook bacon over medium heat...

Remove, drain and break into bits...

Drain off bacon fat, leaving only about 1 tablespoon in the pan...add onion, garlic, mushrooms...


saute for about 1-2 minutes on medium high heat...


stir together half & half, parmesan, gouda, pepper...

Add cauliflower to the mushroom mixture and sauté on high heat...

Stir to combine and continue cooking for about 3-4 minutes of until cauliflower is heated through and  beginning to gently brown at the edges...

Add cheese mixture, peas, chicken and bacon crumbles...

stir to combine and continue cooking for about 2 minutes...

until it's nice and creamy....

Serve hot!


Monday, June 8, 2015

Action Packed Snack - Greek Yogurt with Grapes, Cherries and Berries

My oldest child is built on this....well, this and Edy's Butterfinger Ice Cream.  The whole time I was pregnant with him I ate this almost every single day.  It is a great snack and held up nicely as something I could make ahead and take to work.  The balance of protein, fat and good carbs in this has excellent staying power too!!!

*Be careful not to buy the flavored Greek yogurt because those usually have some form of sugar added to them too!



What you need...
Greek Yogurt - I use 2% Fat Fage
drizzle of honey
Green grapes, washed
Red grapes, washed
Bing Cherries, pitted
Blueberries, I like the frozen ones
1 tablespoon, slivered almonds

Add the Greek yogurt to a bowl, top with a drizzle of honey.  It doesn't take much since e you will get the sweetness of the fruit!  Add a small handful of each of the grapes, cherries, blueberries, able 1/4 cup.  Stir to combine and top with almonds! Serve!

This is so easy and fast if you keep a container of washed grapes and pitted cherries in the fridge for quick prep!

What you need...

Yogurt, drizzle with honey...

Add grapes, cherries and berries...

stir, top with almonds and grub!


Sunday, April 19, 2015

Spring into Spring Cleaning - Post #2 - The Fridge & Pantry

Nothing like a good cleanse to get you going, right?  Well, the fridge (s) and pantry are another great place to start your Spring Cleaning!  I'm not talking about tossing out last week's leftovers lurking in the back, although please do that too!  I'm talking about really cleaning the inside of your fridges and getting them spotless and sanitized!

It's easy to overlook cleaning your fridges winces they stay filled with food!  But, the drip here, and the drop there, and the shedding of herbs and such in the veggie drawer can leave little messes in there!  So, grab yourself a big cooler, some vinegar and baking soda and let's get this party started!

Most households these days have an extra fridge; I know we could live without it!  Both of ours are fully stocked and filled to the brim every Sunday.  When you try to focus on fresh fruits, veggies and meats...your fridges get a real workout!  Since I restock on Saturdays for the week, I like to do this on a Friday when the stock is at a minimum.

First, unload the fridge into the cooler.  This is a great time to check dates and freshness on everything!  Sometimes those condiments can get outdated and you don't realize it!  So, check best by dates on everything and toss anything that's questionable!  And, you know I always keep my list going!  Make a note of anything you are tossing that needs replacing so you don't miss it on your next grocery order!

Once the fridge is unloaded, I take out the drawers and any removable shelves.  Scrub them up in the sink with warm soapy water, and lay them out to dry.  While they are air drying, I spray the inside of the fridge and anything that can't be removed, with white vinegar.  You don't want to use any chemicals inside your fridge!  Vinegar usually gets it all, but if you have any sticky, pesky spills that are tough, sprinkle a tiny bit of baking soda on them and they should scrub right off!  Use a kitchen towel or paper towels to dry everything.  Replace your shelves and reload!  I like to wipe off any jars and bottles as I put them back in, making sure that none of them have any drips that can leave those sticky rings and cause a mess!

Now stand back and enjoy the view!  A sparkly clean fridge just makes you want to reload with all the good for you stuff and keep clean - both the appliance and the food in there!!!!

For the pantry, I do the same thing!  Pull it ALL out!  Just get it empty!  Wipe down all the shelves and then vacuum it out to make sure you get any dust or bits and pieces that might be in the nooks and crannies!

Go through everything and check dates!  Sometimes those items you don't use that often will get outdated faster than you think!  I like to store anything open in sealed containers or glass canisters.  This will help keep any of your lesser used items fresh.

Now, put them all back, but think as you do this!  Don't just put it all back like it was!  There might be a better way!  I like to put anything that I don't want the kids to have access to or anything they don't need, up on the higher shelves.  I put their snacks and such down low where they can reach them.  They love to help me make lunches, so I like any of those options to be in easy reach for them!    The treat items are up high, otherwise one of them would be in there sneaking an extra!  I use the top shelf for overflow of things such as Ziplocs and food storage stuff - you know, all the stuff you buy in bulk from Costco or Sam's, haha.

This is also such a good way to spark ideas for things you have made in a while, or prompt you to use things that are close dated!  Turn that inventory!

Now....go meal plan for the week, place that grocery order and reload with healthy stuff!!!




Friday, April 10, 2015

Spring into Spring with a little Home Organization! - Post #1

The birds are chirping, the flowers are bursting, the sun is out and Spring is here....finally!  All I want to do is be outside soaking it all up....but...with the flowers came an intense amount of pollen this year.  I haven't had allergies in over a decade...I am paying for that this Spring!  So...I thought I would give April a chance to have a few of those showers that it's famous for, and let some of that lovely yellow curtain wash away, while I do some indoor Spring prep!

I had a couple requests for this one!  So here goes...but be warned, this will have to be a series due to my OCD tendencies, heehe...I hope it motivates and helps someone!

So, admittedly I am a type A personality, pretty OCD.  Okay, so I am VERY OCD...I get giddy over a freshly organized drawer and look forward to trash and recycle day ALL week because I love decluttering and organization so much.  Yes, call me a freak...I don't mind...at least I am a neat & organized freak! ;)

Where to start....there is just so much.  But if you want to make a huge impact with 1 task...my Tip #1 would be "keep it in the closet!"  It's kind of annoying that you spend a ton of time working so hard cleaning out something that no one else will really see, but honestly it makes a huge difference and is so gratifying!  It's sooooo easy to stick things in the closet and forget.   When I say hit the closets, I mean ALL the closets.  Of course, the obvious is cleaning out the kid's closets, switching out the Winter duds for the Springtime wardrobe, sifting through those things that are worn out or already a little snug.  But don't pass by those other doors!  The linen closet, coat closet, even that kitchen junk drawer...the one that everyone has!  Once you get going...you might just get on a roll!

Knowing that I have limited time to attack projects like this, only possible while the kids are at school, I schedule myself.  Let's be frank, children are little hoarders, you just pray they outgrow it!  So they definitely cannot be home when you declutter!  My kids can think of a reason to save a toilet paper tube or a the wrapper from some toy they broke ages ago.  And the things that you find under bookcases, and in nooks - the Ultimate Treasure they've been searching for their whole life!

So, first, schedule yourself and make it a doable task.  Don't plan to clean out all the closets in one day, unless you have the WHOLE day.  My first day, I set my goal of attacking the main linen closet, and my son's closet.

For us, the linen closet is one big one that houses all of our sheets, beach towels, sleeping bags and a few other odds and ends that have just ended up there.  Weed out the stained, ripped or old sheets.  If it's been a while, you might have acquired a few sets that you no longer use.  You might also determine that you need new sheets, that's fun!  In my opinion, there is really no good reason to keep more than 1 change of sheets for each bed and for us that's a lot!  But, I still got rid of 2 sets of sheets and several duvets.  This is a great time to donate your old sheets, blankets, towels to the local Humane Society or other Animal Shelter.

I realize some of this can be annoying, I had a giant basket of vacuum attachments that I had to go through, half of them were for an old version of my new vacuum and I had to try each one to see which fit!  Also, every year that your kids get older, there are things you grow out of!  We had 4 humidifiers!  Paring that down freed up some nice space!  Now when I open that door...it's so much less cluttered and looks so nice, that I kinda want to take a book and a flashlight and hide out in there!  lol...

Next, use this time to figured out what you need.  When I cleaned out my son's closet I had to get rid of a lot of stuff!  He is about to turn 6 and growing like a weed with Miracle Grow in his shoes.  Hence, I kept a notepad at the ready and marked down everything I was getting rid of, so that I would be able to easily determine what he needed more of.  His birthday is coming up in a month and that's the perfect way to replenish what I am handing over to his cousin!  At this age, they grow so fast that a lot of his things hardly get used and are in great condition.  Thankfully his cousin is a year behind him and loves nothing more than Tucker's clothes!  I realized that the kid didn't have but a couple pairs of shorts and 1 bathing suit, so what do you think the Easter Bunny brought him?  Yep, some swim trunks!  I am all about taking an opportunity to get them the things the actually need!

Don't forget the socks and undies!  Make sure that all the underwear are in good, clean condition and none of the elastic is shot!  Kids his age are quick to just stick things back in their drawers rather than turn them in!  Match up the socks!  Everyone has strays everywhere.  Yes, one day the match to that sock might show up....but really do you want to hang around for that?  Make all the matches you can and toss the rest!  If you don't you'll end up with one huge drawer of nothing but sock puppets!

The coat closet!  Don't overlook this one!  Kids outgrow jackets too and that is something that the consignment stores always need more of!  Those are usually gently worn in this part of the country and make for a great consignment item!  Plus, they take up so much room, it's a great thing to turn over!  It seems like someone gets a new jacket every Christmas, and those things will pile up and go out of style too!  Clear out the old ones that you know you won't wear again!  This is a fantastic donation item as well!  Don't forget The Good Shepard House of Wilmington or any other Homeless Shelter, when you have extra adult jackets on hand!  When Winter rolls back around they will be looking for those!

Make sure to go ahead and get your donation items to wherever they are headed, or they will just be clutter in a different location!

Happy Friday!  I hope this helps and motivates someone to get their Spring Clean on!


Sweet Potato Crusted "Anytime Casserole"

Around here, we love a "breakfast" casserole.  That's really a silly name for it, because it's good anytime!  In fact, I have a green smoothie every single day for breakfast, so I have my "anytime" casserole as my afternoon snack!  It's pack with protein and yummy stuff to help me fight those afternoon urges!

Really you can toss anything in this casserole, these are the veggies I just happened to have on hand and needed to use up!  Of course sausage makes a great addition, garlic is good in everything, even leftover asparagus tips!  If you have leftover veggies or ones that are about to become garbage, toss them in!


What you need...
1 sweet potato, peeled
1/2 pint mushrooms, sliced
1 bell pepper, chopped
1/2 sweet onion, chopped
5 oz. package frozen spinach, thawed and drained
2 pints egg whites
salt & pepper
1/4 cup feta cheese (optional)

Preheat the oven to 400F.  Lightly grease a deep dish baking dish.  Mine was a 10" round.   Run the sweet potato through a food processor fitted with the slicing blade or a mandolin (I used the mandolin).  Pile the sweet potatoes into the dish, pressing them up on the side to form a crust.  They will take up a lot of room!  Pile on the veggies, I started with the onion and pepper, then mushrooms, spinach, and hit it with just a little salt and pepper.  Then pour in ALL the egg whites.  Bake for 40 minutes, remove from oven, top with feta and bake for 10 minutes longer or until set.  Done!

What you need...

Lightly grease your dish and add the sweet potatoes, pressing up the sides to form a crust.

Pile in all your veggies...

Pour the egg whites in...

Bake for 40 minutes...

Top with feta and return to oven for 10 minutes or until set...
Voila...how easy was that?

Wednesday, April 8, 2015

Almond Crusted Chicken Parmesan over Zucchini Noodles

Whenever I get chilled or sick, I crave red saucey hot food, hahah.  Baked ziti, lasagna, anything like that will do!  This is a FANTASTIC substitute for the good ol carb packed, flour laden version!  This has minimal dairy, which can easily be left out, the leftovers are just as good, and I promise it will not disappoint!  Just look at it!

This is very similar to the almond crusted chicken tenders, so it can easily be made ahead to the same point.  Once crusted, you can cover the chicken and leave it refrigerated until you are ready to bake it, making it a really quick and simple to the table!



What you need...
The chicken -
3-4 chicken breasts
1/2 cup almond meal
1/3 cup flax meal
1 egg
2 tablespoons buttermilk (you can sub water if necessary)
1 tsp Italian seasoning
6 turn each from grinder, salt & pepper
The Rest -
4 zucchini - noodled
2 cloves fresh garlic, minced
drizzle olive oil
1 cup of your favorite pasta sauce (I used HT Organics Tomato/Basil - just look for one without sugar)
1/2 cup shredded mozzarella or parmesan
a handful of fresh basil chiffonade
cooking spray


Preheat the oven to 400F.  In a small bowl, mix egg and buttermilk and set aside.  On a large plate, mix flax meal, almond meal, S & P, and Italian Seasoning set aside.  Line a large baking sheet with foil and grease well.  Set up assemble line, chicken, egg mixture, meal mixture, pan (see pics).  Dip chicken, one at a time, into the egg mixture, gently shake off excess egg.  Place chicken straight into meal mixture and turn to coat well.  Gently press mixture into chicken, move each breast to the line baking sheet.  Repeat with each breast.  Once all are on the sheet, spray them well with cooking spray.  (Here you can cover and refrigerate until needed or proceed.)

Place baking sheet into the oven (400F) and bake for 15 minutes.  Turn chicken and bake for 15 additional minutes or until an internal temperature of 165F is reached.  Remove chicken to a glass baking dish, top each breast with 1/4 cup sauce, return to oven for 10 minutes to warm sauce through.  Then top each with 2 tablespoons cheese and 1/4 of the basil, return to oven for 10 minutes or until cheese is bubbly.

In the meantime, add oil and garlic to a large sauté pan, turn to medium high heat and immediately add noodles.  Toss well and cook for 2 minutes just long enough to warm through and distribute garlic flavor.  Plate noodles, top with chicken and serve!

What you need...

Set up assembly line...

Mix buttermilk and egg...

Meal Mixture...

Once crusted, spray with cooking spray...

Spiralize the zucchinis...

I made my noodles ahead and stored them in the fridge with the fresh basil until dinner...

Here I was reheating!  But same basic instruction, top cooked chicken breasts with 1/4 cup sauce, bake for 10 minutes or until sauce is warmed through...

then top with cheese and basil and cook 10 more minutes until cheese is bubbly!

Warm noodles in a saute pan with a small drizzle of olive oil and fresh garlic...tossing on medium/high heat for 1-2 minutes.

Plate noodles, top with chicken and serve!

Enjoy!