Hello All,
We've almost made it through January and my house is trying to do a no-spend week. If you've never heard of this, it's when you try really hard not to spend any money on groceries or anything else. Since we will hopefully begin renovating our kitchen in the next couple of months, we need to start pairing down what we have in our cabinets. We will of course need to buy milk since the kids drink it in the morning and evening.
I said all this to be able to share a couple of non-edible recipes that I or my friends use around the house. I'm sure this sounds weird but many things we pay a high price for we can easily make ourselves for pennies on the dollar. Here are some of my favorites.
Baby Wipes -
We go through our fair share of wipes. This recipe is so easy and cheap I'm not sure why more people don't make them. The tea tree oil is the only thing remotely odd but one little bottle will last you a long time. Recycle two old wipes boxes. We noticed that diaper rash disappeared after a couple days. It really is great.
1 roll of the 1/2 sheet paper towels, Vive works best but Bounty is also a good choice
2 cups hot water
2 T. extra virgin olive oil
2 T. baby shampoo or wash
4-8 drops tea tree oil
2 empty wipes boxes
Using a sharp knife to cut the whole roll of paper towels in half. Unwind the paper towels and fold them like an accordion into small pile. Place them in the wipe boxes. In a large bowl, mix the wet ingredients until well mixed. Pour half in each wipe box slowly to make sure the paper towels get completely damp. Close lid and turn upside down for five minutes. Turn right side up and you're ready to go.
Clothing Detergent -
This was something I thought was completely weird to make. After trying it, I was convinced. You use just 1-2 tablespoons per load! It also cuts out most of the fragrances and dyes. It does take a little bit of arm strength but I've read some people use a food processor.
1 bar of soap, use whatever you normally bathe with
1 cup washing soda
1 cup borax
1/2 cup salt
Grate bar of soap with a box grater or food processor. Mix with the other ingredients. Store in an airtight container. I keep a tablespoon with it for measuring. This works in HE or regular machines. It's really great.
Dishwasher Detergent -
Full disclosure on this one. I haven't tried this recipe yet. I am trying to use up my current box so that I don't have two detergents open at once. This is a friend's recipe that she says works really well. It's very similar to the clothes detergent.
2 cups washing soda
2 cups borax
4 tablespoons salt
1 envelope of lemonade Kool-Aid
Mix and store in an airtight container. Use as you normally would. I've come to realize that smelling clean doesn't actually mean something's clean. I'm limiting the amount of additional fragrances so I'll be omitting the Kool-Aid.
All-Purpose Cleaner -
This is my go-to cleaner for everything but windows and mirrors. I use it to clean the counter, glass-top stove, table top, and fridge. You won't believe how easy.
1 spray bottle, recycled from an old cleaner
white vinegar
Put vinegar into spray bottle. Spray on surface and wipe clean with towel or paper towel. Don't worry about the smell. As it dries, the vinegar smell goes away.
Soft Hands and Feet Scrub -
This scrub is great to give as a gift or use yourself on rough hands, feet and elbows. It's also great to use on your whole body before tanning.
3 cups fine sugar or salt
1 cup olive oil
1 tablespoon lemon, vanilla, or almond extract
Place all ingredients into a jar and shake well. Rub onto skin for a minute then rinse off with hot water. Pat dry. The only caution I have for this is that if you use sugar, be sure to clean the sink or shower after use. Ants will find any leftover sugar.
Hair Detangler -
With three girls, this has become a life saver. It's super simple and is so good for the hair.
3 tablespoons coconut oil, melted
1 cup hot water
1 spray bottle
Combine oil and water in spray bottle. Shake well and spray on hair before brushing. Brush hair. If the oil solidifies, run or soak bottle in a sink of hot water.
I'm sure there are a ton of other ideas our there. These are just some I know work. If you have any non-edible recipes that you use, please send them to me. I'd love to use them in an upcoming post.
With a clean house and detangled hair,
Brooke
Sunday, January 27, 2013
Monday, January 21, 2013
Happy Holiday Monday!
Happy MLK Day!
Or otherwise known as the Slamkova family dentist day. I plan most of my dental appointments around scheduled time off to save my sick days for when the kids are really sick. This leaves for a fun-filled afternoon at the dentist. Needless to say, I should be the one to get a treat out of the treasure box and it should be fermented and made of grapes.
This week's menu is all for the sake of simplicity and cold weather. The one exception is my salsa recipe. I am always in the mood for salsa and I wanted to try to make it with canned tomatoes since the limes are in season. It does fit with the simple theme and I guess it warms you up.
Meatless Monday - Marinara Soup
I am a sucker for tomato soup. I love the Campbell's but if you look at the ingredients, you wonder where all the tomatoes are. This is just as easy and is really fantastic. If you want, serve it with sandwiches or a grilled cheese.
1 – 28 oz. jar good marinara (no high fructose corn syrup)
2 T. butter
2 T. your favorite fresh herb (I use rosemary.)
2 cups chicken stock
½ cup cream or non-fat cream
Pinch of nutmeg
Sauté herbs in butter in a medium sauce pan for 3-4 minutes. Add marinara, stock, cream, and nutmeg and heat for 5 minutes or until hot. Yes, it’s that easy and the taste is to die for.
Two for Tuesday - Crockpot Black Bean Soup
1 lb dried black beans, washed and stones removed
3 onions, chopped
1 green pepper, chopped
4 garlic cloves, minced (powdered works fine, too)
1 ham hocks or 3/4 cup cubed ham
1 tablespoon oil
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried thyme
1 tablespoon salt
1/2 teaspoon pepper
3 cups water
2 tablespoons vinegar
Soak beans overnight in water. Drain. Put everything but the vinegar in the crockpot and cook on low 8-10 hours or high for 4-5 hours. If you like a smooth, thick soup, puree half of the beans. Add vinegar in just before serving. Use leftover whole beans on nachos tomorrow night.
Nacho Night with Salsa -
Tortilla chips
2 cups shredded cheese, mexican style or sharp cheddar
Black beans leftover from last night
Sour cream
Salsa, recipe follows
Turn oven broiler on high and cover cookie sheet with tin foil. Place chips on cookie sheet in an almost single layer and top with shredded cheese and beans. Broil chips until cheese is melted and bubbly. Eat with sour cream and salsa.
Salsa:
1-2 jalapeños, seeded and chopped
1 lime, juiced
3 cloves garlic, minced
1/2 onion, minced
1 handful cilantro, chopped, if desired
1 large 28 oz. can diced tomatoes
Salt and pepper, to taste
Mix all ingredients in a blender or food processor. Salt and pepper to taste.
Pesto Pizza (Homemade Whole Wheat Crust)
Crust should be started about an hour in advance. It's not hard and totally worth it.
1 package active dry yeast
1 cup warm water
1 T. honey
2 cups whole wheat floor, plus more for dusting
1 tsp. salt
Toppings:
Pesto
Mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, dissolve honey in warm water, then add the yeast. Let stand until creamy, about 10 minutes.
In a large bowl combine flour and salt. Make a well in the middle and add the yeast mixture. Stir well to combine. Cover and set in a warm place to rise for 30 minutes. If you are running short on time, let it rise 5 minutes and the continue.
Roll dough on a floured pizza pan and poke a few holes in it with a fork.
Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.
Top with pesto and cheese and continue baking until cheese has melted and crust is golden brown and crunchy.
Egg Salad -
This is a comfort food for me. Boil your eggs as usual or bake them in the oven in the shell for 30 minutes at 350 degrees.
8 hard boiled eggs
2-3 T. mayo
1 tsp. mustard
1 T. dill relish
1 T. dill relish juice
Salt and pepper
Mash eggs with a fork or pastry blender until eggs are fine crumbles. Add all other ingredients until combined. Serve as a sandwich, on crackers, or on a salad.
Snack night! Popcorn -
I have not bought bags of microwave popcorn in over a year. My kids eat a ton of popcorn though. I found this great way to make all natural popcorn in the microwave for a fraction of the cost.
Paper lunch sack, you can find them at every grocery store
3 T. popcorn kernels, buy the big bag and keep it in a large jar
olive oil, in a spray bottle
salt
Choose one of the following:
fresh ground black pepper
cinnamon sugar
old Bay seasoning
parmesan cheese and rosemary
Place popcorn in bag and fold over top to keep the popcorn in the bag. Place in the microwave and cook for the normal amount of time, mine is 4 minutes. Stop if kernels slow to 3 seconds between popping. Take bag out of microwave and open slowly. Spray with olive oil and sprinkle with salt. Top with seasoning if desired. Enjoy!
This week is so busy, I know that we'll just have sandwiches or leftovers one night. I hope that this gets you through to Friday.
With high hopes and happy helpers,
Brooke
Or otherwise known as the Slamkova family dentist day. I plan most of my dental appointments around scheduled time off to save my sick days for when the kids are really sick. This leaves for a fun-filled afternoon at the dentist. Needless to say, I should be the one to get a treat out of the treasure box and it should be fermented and made of grapes.
This week's menu is all for the sake of simplicity and cold weather. The one exception is my salsa recipe. I am always in the mood for salsa and I wanted to try to make it with canned tomatoes since the limes are in season. It does fit with the simple theme and I guess it warms you up.
Meatless Monday - Marinara Soup
I am a sucker for tomato soup. I love the Campbell's but if you look at the ingredients, you wonder where all the tomatoes are. This is just as easy and is really fantastic. If you want, serve it with sandwiches or a grilled cheese.
1 – 28 oz. jar good marinara (no high fructose corn syrup)
2 T. butter
2 T. your favorite fresh herb (I use rosemary.)
2 cups chicken stock
½ cup cream or non-fat cream
Pinch of nutmeg
Sauté herbs in butter in a medium sauce pan for 3-4 minutes. Add marinara, stock, cream, and nutmeg and heat for 5 minutes or until hot. Yes, it’s that easy and the taste is to die for.
Two for Tuesday - Crockpot Black Bean Soup
1 lb dried black beans, washed and stones removed
3 onions, chopped
1 green pepper, chopped
4 garlic cloves, minced (powdered works fine, too)
1 ham hocks or 3/4 cup cubed ham
1 tablespoon oil
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried thyme
1 tablespoon salt
1/2 teaspoon pepper
3 cups water
2 tablespoons vinegar
Soak beans overnight in water. Drain. Put everything but the vinegar in the crockpot and cook on low 8-10 hours or high for 4-5 hours. If you like a smooth, thick soup, puree half of the beans. Add vinegar in just before serving. Use leftover whole beans on nachos tomorrow night.
Nacho Night with Salsa -
Tortilla chips
2 cups shredded cheese, mexican style or sharp cheddar
Black beans leftover from last night
Sour cream
Salsa, recipe follows
Turn oven broiler on high and cover cookie sheet with tin foil. Place chips on cookie sheet in an almost single layer and top with shredded cheese and beans. Broil chips until cheese is melted and bubbly. Eat with sour cream and salsa.
Salsa:
1-2 jalapeños, seeded and chopped
1 lime, juiced
3 cloves garlic, minced
1/2 onion, minced
1 handful cilantro, chopped, if desired
1 large 28 oz. can diced tomatoes
Salt and pepper, to taste
Mix all ingredients in a blender or food processor. Salt and pepper to taste.
Pesto Pizza (Homemade Whole Wheat Crust)
Crust should be started about an hour in advance. It's not hard and totally worth it.
1 package active dry yeast
1 cup warm water
1 T. honey
2 cups whole wheat floor, plus more for dusting
1 tsp. salt
Toppings:
Pesto
Mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, dissolve honey in warm water, then add the yeast. Let stand until creamy, about 10 minutes.
In a large bowl combine flour and salt. Make a well in the middle and add the yeast mixture. Stir well to combine. Cover and set in a warm place to rise for 30 minutes. If you are running short on time, let it rise 5 minutes and the continue.
Roll dough on a floured pizza pan and poke a few holes in it with a fork.
Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.
Top with pesto and cheese and continue baking until cheese has melted and crust is golden brown and crunchy.
Egg Salad -
This is a comfort food for me. Boil your eggs as usual or bake them in the oven in the shell for 30 minutes at 350 degrees.
8 hard boiled eggs
2-3 T. mayo
1 tsp. mustard
1 T. dill relish
1 T. dill relish juice
Salt and pepper
Mash eggs with a fork or pastry blender until eggs are fine crumbles. Add all other ingredients until combined. Serve as a sandwich, on crackers, or on a salad.
Snack night! Popcorn -
I have not bought bags of microwave popcorn in over a year. My kids eat a ton of popcorn though. I found this great way to make all natural popcorn in the microwave for a fraction of the cost.
Paper lunch sack, you can find them at every grocery store
3 T. popcorn kernels, buy the big bag and keep it in a large jar
olive oil, in a spray bottle
salt
Choose one of the following:
fresh ground black pepper
cinnamon sugar
old Bay seasoning
parmesan cheese and rosemary
Place popcorn in bag and fold over top to keep the popcorn in the bag. Place in the microwave and cook for the normal amount of time, mine is 4 minutes. Stop if kernels slow to 3 seconds between popping. Take bag out of microwave and open slowly. Spray with olive oil and sprinkle with salt. Top with seasoning if desired. Enjoy!
This week is so busy, I know that we'll just have sandwiches or leftovers one night. I hope that this gets you through to Friday.
With high hopes and happy helpers,
Brooke
Monday, January 14, 2013
Hey friend,
The semester is in full swing with homework each night and laundry piling up. I wanted to take a minute to tell you about how I try to keep kitchen chaos under control. One of the keys to actually eating at home is to make a plan. I sit down and write down what we are going to have each night during the week. There are many reasons to do this, to help with grocery planning, couponing, and motivate me to skip the drive-thru, to name a few. Once I know what I’m going to cook, I look to see if a second meal can come from the left-overs or a few additional ingredients. This week is a great example of that. I’m cooking two chickens…yes, whole chickens. If you’ve never tried it, I beg you to try! Call me if you want me to walk you through it. Seriously, it’s so easy. Then, you eat one the night you cook it and cut up the other one to use later in the week for the enchilada soup recipe and/or to top the salad. All the recipes this week are especially for beginning cooks. There’s no fancy steps or equipment, except for a food processor or blender, which we all learned how to use during college, right?
Give it a try, just one week and see how much better your food tastes, looser your clothes feel, and fuller your wallet stays.
Meatless Monday – Broken Pasta, One Pot Wonder
This recipe is perfect when you are really stressed for time. It takes 20 minutes and only dirties one pot.
4 cups homemade or 2 jars store-bought marinara sauce
1 package pappardelle or other wide pasta, broken into large pieces
Coarse salt and ground pepper
1/2 cup part-skim ricotta
1/2 cup fresh basil leaves, torn
Parmesan cheese, to sprinkle on top
In a large saucepan, bring sauce and 2 cups water to a boil; reduce to a simmer. Add noodles, and simmer, stirring frequently, until tender, 6 to 8 minutes. Season with salt. Serve with a dollop of ricotta, basil, and pepper. Top with parmesan to taste.
Two for Tuesday Chickens –
This is for a night when you have a couple hours before dinner needs to be ready. It’s not a lot of prep work, just a long cooking time. I make two chickens because I have a ton of recipes that calls for cooked chicken. I don’t like boiled chicken and this takes no time to add another bird to this. You could also use it as a Thanksgiving option if you don’t want to be up at dawn cooking. You’ll use some of this chicken later in the week. There are pictures of this on my blog, just search "chickens."
4 tsp. salt
2 tsp. fresh ground black pepper
2 (4-5 lb.) whole chickens, rinsed and patted dry
1 T. olive oil
4 baking potatoes cut into large chunks
2 stalks celery, cut into large chunks
2 large carrots, cut into large chunks
Preheat oven to 375 degrees. Place all vegetables on baking sheet with sides or roasting pan. Stir together salt and pepper. Sprinkle ½ tsp. salt mixture inside cavity of each chicken. Rub each chicken with ½ T. olive oil. Sprinkle remaining seasoning on chickens. Rub it in. Place chickens, breast side up on vegetables. Bake for 1 ½ hours or until legs and wings begin to fall away from body or meat thermometer registers 180 degrees. Let stand 10 minutes before slicing. Serve with roasted vegetables under birds. Let cool completely before refrigerating leftovers.
Crockpot Wednesdsay –
1lb chicken chunked or shredded (use left-overs from baked chicken)
15oz can sweet whole corn kernels, drained (or use frozen)
15oz can diced tomatoes, drained
5C chicken stock
1 can enchilada sauce
3/4C onion, chopped
3/4C green bell pepper, chopped
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Monterey Jack cheese, shredded
Tortilla chips, crushed is better
To your slow cooker, add everything but the cheese and chips. Cook on high for 4 hours or low for 8 hours. Stir well and ladle into bowls. Top with cheese and chips.
Day 4 – Strawberry Feta Salad
16 oz. package of strawberries, sliced, stems removed
1 4 oz. package of feta cheese, crumbled
Handful of nuts, whatever you have on hand, pecans, pistachios, walnuts, etc., chopped
4 cups greens of your choice, spinach, kale, lettuce, etc.
Dressing, recipe below
Combine all salad ingredients and top with dressing. Enjoy! You can add left-over shredded chicken from Monday to boost the protein.
Dressing:
2 oz. olive oil
1 oz. balsamic vinegar
1 oz. orange juice or lime juice
1 oz. mustard
1 oz. honey
Mix in a jar until well incorporated.
Day 5 – Fried “Rice”
This recipe replaces rice with cauliflower. I love cauliflower and in this recipe, you won’t even notice the difference. Add whatever veggies you like or have on hand. This is just a suggestion.
10 ounces fresh cauliflower, 1/2 medium head
Cooking oil
3 green onions, sliced
1 clove garlic, minced
Dash ginger, optional
3 tablespoons soy sauce
Few drops sesame oil, to taste
Frozen asian veggies, thawed and patted dry
3 eggs, beaten
Grate the cauliflower using either the largest holes on a hand grater or with the grating blade in food processor. The results should almost resemble the size of cooked white rice. Heat enough oil to cover the bottom of a wok or very large skillet on medium-high. Quickly stir-fry the white of the onions and the garlic. Watch closely so as not to burn. Add the cauliflower; fry about 4-5 minutes, stirring constantly until it begins to color a bit. Don't overcook or it might get mushy. Stir in the ginger, soy sauce, sesame oil, and veggies. Stir-fry until somewhat browned. Push the "rice" to one side of the wok. Pour the eggs into the other side; scramble and cook until still moist. Mix the eggs into the "rice"; mix well and break up any large chunks of egg. This stores and re-heats well.
Day 6 – Pizza Night! Black and Bleu Burger
I love this recipe and have changed it up a dozen different ways. Don’t worry about putting the hamburger on raw. It cooks all the way through and gets crispy. It is wonderful. You may want to make two.
1 Boboli pizza crust or homemade crust, baked half way through
½ cup marinara sauce
1 tomato, thinly sliced
½ red onion, thinly sliced
1 small container of bleu cheese
1/3 pound ground beef
2 T. Old Bay Seasoning or blackening spices of your choice
Red pepper flakes, if you like
Preheat oven to 450 degrees. I also heat my pizza stone. Top crust with sauce, tomato, onion, and cheese. Season ground meat with Old Bay. Scatter the ground beef on top. Add salt, pepper, and red pepper flakes to taste. Cook for 20-25 minutes until beef is completely cooked and cheese is melted and golden.
Day 7 - Chipotle Hummus for Game day
I make this a lot in the summer and often have it at work for my lunch. You can snack on it with chips or use cucumber, peppers, or carrots to make it a low-carb, high protein lunch. I don’t use tahini in this recipe because I don’t think you can taste the difference and it’s expensive. Try it and see what you think.
2 cans chickpeas, one drained, one with liquid
3 cloves of garlic, minced
Juice of one lime
1-2 chipotle peppers, minced
1 T. adobo sauce from chipotle peppers
1 T. cumin
Olive oil
Salt
Pepper
Place first six ingredients in a food processor or blender. Stream in oil until it’s a smooth consistency. Taste and add salt and pepper to your liking.
With a full belly and light heart,
Brooke
The semester is in full swing with homework each night and laundry piling up. I wanted to take a minute to tell you about how I try to keep kitchen chaos under control. One of the keys to actually eating at home is to make a plan. I sit down and write down what we are going to have each night during the week. There are many reasons to do this, to help with grocery planning, couponing, and motivate me to skip the drive-thru, to name a few. Once I know what I’m going to cook, I look to see if a second meal can come from the left-overs or a few additional ingredients. This week is a great example of that. I’m cooking two chickens…yes, whole chickens. If you’ve never tried it, I beg you to try! Call me if you want me to walk you through it. Seriously, it’s so easy. Then, you eat one the night you cook it and cut up the other one to use later in the week for the enchilada soup recipe and/or to top the salad. All the recipes this week are especially for beginning cooks. There’s no fancy steps or equipment, except for a food processor or blender, which we all learned how to use during college, right?
Give it a try, just one week and see how much better your food tastes, looser your clothes feel, and fuller your wallet stays.
Meatless Monday – Broken Pasta, One Pot Wonder
This recipe is perfect when you are really stressed for time. It takes 20 minutes and only dirties one pot.
4 cups homemade or 2 jars store-bought marinara sauce
1 package pappardelle or other wide pasta, broken into large pieces
Coarse salt and ground pepper
1/2 cup part-skim ricotta
1/2 cup fresh basil leaves, torn
Parmesan cheese, to sprinkle on top
In a large saucepan, bring sauce and 2 cups water to a boil; reduce to a simmer. Add noodles, and simmer, stirring frequently, until tender, 6 to 8 minutes. Season with salt. Serve with a dollop of ricotta, basil, and pepper. Top with parmesan to taste.
Two for Tuesday Chickens –
This is for a night when you have a couple hours before dinner needs to be ready. It’s not a lot of prep work, just a long cooking time. I make two chickens because I have a ton of recipes that calls for cooked chicken. I don’t like boiled chicken and this takes no time to add another bird to this. You could also use it as a Thanksgiving option if you don’t want to be up at dawn cooking. You’ll use some of this chicken later in the week. There are pictures of this on my blog, just search "chickens."
4 tsp. salt
2 tsp. fresh ground black pepper
2 (4-5 lb.) whole chickens, rinsed and patted dry
1 T. olive oil
4 baking potatoes cut into large chunks
2 stalks celery, cut into large chunks
2 large carrots, cut into large chunks
Preheat oven to 375 degrees. Place all vegetables on baking sheet with sides or roasting pan. Stir together salt and pepper. Sprinkle ½ tsp. salt mixture inside cavity of each chicken. Rub each chicken with ½ T. olive oil. Sprinkle remaining seasoning on chickens. Rub it in. Place chickens, breast side up on vegetables. Bake for 1 ½ hours or until legs and wings begin to fall away from body or meat thermometer registers 180 degrees. Let stand 10 minutes before slicing. Serve with roasted vegetables under birds. Let cool completely before refrigerating leftovers.
Crockpot Wednesdsay –
1lb chicken chunked or shredded (use left-overs from baked chicken)
15oz can sweet whole corn kernels, drained (or use frozen)
15oz can diced tomatoes, drained
5C chicken stock
1 can enchilada sauce
3/4C onion, chopped
3/4C green bell pepper, chopped
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Monterey Jack cheese, shredded
Tortilla chips, crushed is better
To your slow cooker, add everything but the cheese and chips. Cook on high for 4 hours or low for 8 hours. Stir well and ladle into bowls. Top with cheese and chips.
Day 4 – Strawberry Feta Salad
16 oz. package of strawberries, sliced, stems removed
1 4 oz. package of feta cheese, crumbled
Handful of nuts, whatever you have on hand, pecans, pistachios, walnuts, etc., chopped
4 cups greens of your choice, spinach, kale, lettuce, etc.
Dressing, recipe below
Combine all salad ingredients and top with dressing. Enjoy! You can add left-over shredded chicken from Monday to boost the protein.
Dressing:
2 oz. olive oil
1 oz. balsamic vinegar
1 oz. orange juice or lime juice
1 oz. mustard
1 oz. honey
Mix in a jar until well incorporated.
Day 5 – Fried “Rice”
This recipe replaces rice with cauliflower. I love cauliflower and in this recipe, you won’t even notice the difference. Add whatever veggies you like or have on hand. This is just a suggestion.
10 ounces fresh cauliflower, 1/2 medium head
Cooking oil
3 green onions, sliced
1 clove garlic, minced
Dash ginger, optional
3 tablespoons soy sauce
Few drops sesame oil, to taste
Frozen asian veggies, thawed and patted dry
3 eggs, beaten
Grate the cauliflower using either the largest holes on a hand grater or with the grating blade in food processor. The results should almost resemble the size of cooked white rice. Heat enough oil to cover the bottom of a wok or very large skillet on medium-high. Quickly stir-fry the white of the onions and the garlic. Watch closely so as not to burn. Add the cauliflower; fry about 4-5 minutes, stirring constantly until it begins to color a bit. Don't overcook or it might get mushy. Stir in the ginger, soy sauce, sesame oil, and veggies. Stir-fry until somewhat browned. Push the "rice" to one side of the wok. Pour the eggs into the other side; scramble and cook until still moist. Mix the eggs into the "rice"; mix well and break up any large chunks of egg. This stores and re-heats well.
Day 6 – Pizza Night! Black and Bleu Burger
I love this recipe and have changed it up a dozen different ways. Don’t worry about putting the hamburger on raw. It cooks all the way through and gets crispy. It is wonderful. You may want to make two.
1 Boboli pizza crust or homemade crust, baked half way through
½ cup marinara sauce
1 tomato, thinly sliced
½ red onion, thinly sliced
1 small container of bleu cheese
1/3 pound ground beef
2 T. Old Bay Seasoning or blackening spices of your choice
Red pepper flakes, if you like
Preheat oven to 450 degrees. I also heat my pizza stone. Top crust with sauce, tomato, onion, and cheese. Season ground meat with Old Bay. Scatter the ground beef on top. Add salt, pepper, and red pepper flakes to taste. Cook for 20-25 minutes until beef is completely cooked and cheese is melted and golden.
Day 7 - Chipotle Hummus for Game day
I make this a lot in the summer and often have it at work for my lunch. You can snack on it with chips or use cucumber, peppers, or carrots to make it a low-carb, high protein lunch. I don’t use tahini in this recipe because I don’t think you can taste the difference and it’s expensive. Try it and see what you think.
2 cans chickpeas, one drained, one with liquid
3 cloves of garlic, minced
Juice of one lime
1-2 chipotle peppers, minced
1 T. adobo sauce from chipotle peppers
1 T. cumin
Olive oil
Salt
Pepper
Place first six ingredients in a food processor or blender. Stream in oil until it’s a smooth consistency. Taste and add salt and pepper to your liking.
With a full belly and light heart,
Brooke
Monday, January 7, 2013
You made it back for week two! I hope this means you’ve tried some recipes and are ready for another baby step to a healthier family. The “Clean Eating” phase is sweeping the nation right now and it can seem a little overwhelming, especially if you’re feeding a family. Basically, clean eating is eating things closest to their natural state. For example, eating a raw tomato is best, eating it cooked with other natural ingredients in a sauce is good, eating it mixed with high fructose corn syrup is worst. The key to slowly starting clean eating is reading food labels. If there is no label, like on a head of broccoli, it is probably best for you. If the label has a 6 or less ingredients and you have had those ingredients in your kitchen, it’s probably ok, and if there are chemicals, huge words, or artificial anything, it’s probably bad for you.
I know what you’re thinking. “I don’t have time to make everything from scratch.” You may be thinking, “I don’t know how to cook well enough cook from raw ingredients.” I understand! I didn’t say you can’t get help. Generations back, canning and curing was used to keep fresh things from going bad. Canned veggies are a great inexpensive way to start you on the cleaner eating path. Watch out for super salty canned items. You can also rinse canned beans and veggies to remove some of that salt. But keep in mind, salt is natural. Unless you have a high blood pressure or another issue that requires you to watch you salt intake, salt is not a bad guy. This week’s menu uses several jarred or canned items. Check what you buy and make sure that there aren’t tons of additives. Pasta sauce is a great example of that; it should be tomatoes, onions, peppers, garlic, salt, etc. If there is high fructose anything, food dye, or hydrogenated something, don’t get that one.
I have a bunch of parmesan because it was on sale so you’ll notice I used it a lot this week. Plus, I love cheese, lots of cheese.
Day 1 - Meatless Meal
Clean Bean Chili
5 cloves garlic, minced
1 medium onion, chopped
1 tbsp. olive oil
1 (28 oz.) can diced tomatoes (use with peppers, if you like it hot)
1 (15 oz.) can black beans, drained
1 (15 oz.) can pinto beans, drained
1 (15 oz.) can kidney beans, drained
1 (15 oz.) can white beans, drained
2 tsp. ground cumin
1 tbsp. chili powder
3 cups vegetable or chicken broth
In a soup pot, sauté garlic and onions in oil. Add everything else. Let heat through, about 10 minutes. Enjoy!
Day 2 – Salad, sort of!
Grilled Chicken Breast with Roasted Asparagus Rafts
You’ll love the simplicity of this meal plus it’s figure friendly.
Heat a grill pan or outdoor grill. Marinate chicken in your favorite Italian dressing. Place chicken on grill and cook turning once until chicken is no longer pink. Take chicken off grill and cover with foil to keep it warm. Place lightly oiled asparagus on grill and cook until bright green and crisp to the bite. Place a “raft” of asparagus on plate, season with salt and pepper to taste, and top with chicken.
Day 3 – Crockpot Lasagna (with or without meat)
1 lb. ground beef (this can be omitted or switched for sausage, chicken, or turkey)
2 jars of pasta sauce
8 oz pkg. lasagna noodles, uncooked (whole wheat, if you can find them)
3 cups shredded mozzarella cheese
2 cups ricotta cheese
½ cup parmesan cheese
1 egg, lightly beaten
2 cups spinach or kale, chopped
Spray the inside of the crock-pot with cooking spray or use a crockpot liner. Brown the ground beef, if you’re using it. Stir the tomato sauce in with the ground beef. Mix egg, ricotta, cheeses and greens together. Spread 1/4 of the meat sauce on the bottom of the crock-pot. Arrange 1/3 of the uncooked noodles over the sauce (I usually break them up so they fit better.)
Spoon 1/3 of the cheeses over the noodles. Repeat these layers twice. Top with remaining sauce. Cover and cook on low for 4 hours. (I've heard that you can start the crock-pot on high in the morning before leaving for work and then put it on warm when you leave and it's perfect when you get home.) Let the lasagna stand in the crock-pot with the lid off for at least 10 minutes.
Day 4 – Chicken Bake
1/2 cup sour cream
1/4 cup parmesan cheese
2 teaspoons Italian seasoning
4 boneless skinless chicken breast cutlets, or regular breast
4 teaspoons dry bread crumbs, whole wheat if you have them
Preheat oven to 425. Mix first three ingredients in a bowl. Place chicken on prepared baking sheet. I use foil on mine to make for easier clean up. Spread sour cream mixture on chicken tops. Sprinkle with bread crumbs. Bake for 20-35 minutes depending on the thickness of the chicken. You want it to be cooked through, no pink in the center of the thickest piece. I also roast veggies like broccoli or Brussels sprouts sprayed with olive oil and sprinkled with salt and pepper with them in the same oven, just put them in when the chicken has been in for 10 minutes and they both should be done at the same time.
Day 5 – Snack Supper
This is a go to Sunday lunch.
Fruit, sliced, (We use apples and pears.)
Grapes
Pineapple, cut into chunks or spears
Cheeses several types
Cracker, whole wheat
Make a large fruit and cheese tray. Enjoy while watching a football game or movie. It also makes a great date night light meal.
Day 6 – Saturday Breakfast
Whole Wheat Biscuits and Scrambled Eggs
This recipe uses coconut oil. It’s one of those miracle natural ingredients that when you start using it, you wonder why everyone doesn’t use it.
Biscuits
2 cups whole wheat flour (I used King Arthur’s white whole wheat organic flour)
4 teaspoons baking powder
½ teaspoon salt
¼ cup coconut oil ←This is the new item you may not have!
1 cup milk (any kind, whole, 2%, buttermilk, whatever)
Preheat oven to 450. In a bowl combine flour, baking powder, and salt. Mix well with fork. Mix the coconut oil into the flour mixture until it resembles coarse crumbs. Then pour in the milk and mix it all together. Knead the dough with your hands 8 to 10 times and then turn out onto a counter or cutting board.
Pat it out flat with your hands until the dough is a somewhat even ¾-inch thickness (sprinkle with a little flour if necessary).
Turn a drinking glass upside down and cut out biscuit rounds.
Then put them on an ungreased cookie sheet and bake at 450 degrees for 10 – 12 minutes or until lightly browned.
Scramble eggs to make biscuit sandwiches or serve it on the side. I put out butter, jelly, honey, and sorghum syrup. These also can be frozen before baking and then baked a few at a time. Just add a few minutes to the baking time.
Day 7 – Left Over Remix!
If you have left over biscuits and chicken, you can make a chicken and biscuit skillet. It’s so good, you can serve it to company and they’ll never know you’re using left overs.
2 tablespoons butter
2 tablespoons flour
2 cups chicken stock
1 bag frozen mixed vegetable
2 cups cooked chicken
Melt butter in ovenproof skillet. Add flour and cook for one minute until flour is complete incorporated into butter. Add the chicken stock and cook until sauce thickens. Add vegetables and chicken and cook until it’s all hot and bubbly. Turn on broiler to high. Split biscuits in half and place on top of the chicken mixture. Place in oven to toast biscuits. Serve immediately.
With clean food and full tummies,
Brooke
I know what you’re thinking. “I don’t have time to make everything from scratch.” You may be thinking, “I don’t know how to cook well enough cook from raw ingredients.” I understand! I didn’t say you can’t get help. Generations back, canning and curing was used to keep fresh things from going bad. Canned veggies are a great inexpensive way to start you on the cleaner eating path. Watch out for super salty canned items. You can also rinse canned beans and veggies to remove some of that salt. But keep in mind, salt is natural. Unless you have a high blood pressure or another issue that requires you to watch you salt intake, salt is not a bad guy. This week’s menu uses several jarred or canned items. Check what you buy and make sure that there aren’t tons of additives. Pasta sauce is a great example of that; it should be tomatoes, onions, peppers, garlic, salt, etc. If there is high fructose anything, food dye, or hydrogenated something, don’t get that one.
I have a bunch of parmesan because it was on sale so you’ll notice I used it a lot this week. Plus, I love cheese, lots of cheese.
Day 1 - Meatless Meal
Clean Bean Chili
5 cloves garlic, minced
1 medium onion, chopped
1 tbsp. olive oil
1 (28 oz.) can diced tomatoes (use with peppers, if you like it hot)
1 (15 oz.) can black beans, drained
1 (15 oz.) can pinto beans, drained
1 (15 oz.) can kidney beans, drained
1 (15 oz.) can white beans, drained
2 tsp. ground cumin
1 tbsp. chili powder
3 cups vegetable or chicken broth
In a soup pot, sauté garlic and onions in oil. Add everything else. Let heat through, about 10 minutes. Enjoy!
Day 2 – Salad, sort of!
Grilled Chicken Breast with Roasted Asparagus Rafts
You’ll love the simplicity of this meal plus it’s figure friendly.
Heat a grill pan or outdoor grill. Marinate chicken in your favorite Italian dressing. Place chicken on grill and cook turning once until chicken is no longer pink. Take chicken off grill and cover with foil to keep it warm. Place lightly oiled asparagus on grill and cook until bright green and crisp to the bite. Place a “raft” of asparagus on plate, season with salt and pepper to taste, and top with chicken.
Day 3 – Crockpot Lasagna (with or without meat)
1 lb. ground beef (this can be omitted or switched for sausage, chicken, or turkey)
2 jars of pasta sauce
8 oz pkg. lasagna noodles, uncooked (whole wheat, if you can find them)
3 cups shredded mozzarella cheese
2 cups ricotta cheese
½ cup parmesan cheese
1 egg, lightly beaten
2 cups spinach or kale, chopped
Spray the inside of the crock-pot with cooking spray or use a crockpot liner. Brown the ground beef, if you’re using it. Stir the tomato sauce in with the ground beef. Mix egg, ricotta, cheeses and greens together. Spread 1/4 of the meat sauce on the bottom of the crock-pot. Arrange 1/3 of the uncooked noodles over the sauce (I usually break them up so they fit better.)
Spoon 1/3 of the cheeses over the noodles. Repeat these layers twice. Top with remaining sauce. Cover and cook on low for 4 hours. (I've heard that you can start the crock-pot on high in the morning before leaving for work and then put it on warm when you leave and it's perfect when you get home.) Let the lasagna stand in the crock-pot with the lid off for at least 10 minutes.
Day 4 – Chicken Bake
1/2 cup sour cream
1/4 cup parmesan cheese
2 teaspoons Italian seasoning
4 boneless skinless chicken breast cutlets, or regular breast
4 teaspoons dry bread crumbs, whole wheat if you have them
Preheat oven to 425. Mix first three ingredients in a bowl. Place chicken on prepared baking sheet. I use foil on mine to make for easier clean up. Spread sour cream mixture on chicken tops. Sprinkle with bread crumbs. Bake for 20-35 minutes depending on the thickness of the chicken. You want it to be cooked through, no pink in the center of the thickest piece. I also roast veggies like broccoli or Brussels sprouts sprayed with olive oil and sprinkled with salt and pepper with them in the same oven, just put them in when the chicken has been in for 10 minutes and they both should be done at the same time.
Day 5 – Snack Supper
This is a go to Sunday lunch.
Fruit, sliced, (We use apples and pears.)
Grapes
Pineapple, cut into chunks or spears
Cheeses several types
Cracker, whole wheat
Make a large fruit and cheese tray. Enjoy while watching a football game or movie. It also makes a great date night light meal.
Day 6 – Saturday Breakfast
Whole Wheat Biscuits and Scrambled Eggs
This recipe uses coconut oil. It’s one of those miracle natural ingredients that when you start using it, you wonder why everyone doesn’t use it.
Biscuits
2 cups whole wheat flour (I used King Arthur’s white whole wheat organic flour)
4 teaspoons baking powder
½ teaspoon salt
¼ cup coconut oil ←This is the new item you may not have!
1 cup milk (any kind, whole, 2%, buttermilk, whatever)
Preheat oven to 450. In a bowl combine flour, baking powder, and salt. Mix well with fork. Mix the coconut oil into the flour mixture until it resembles coarse crumbs. Then pour in the milk and mix it all together. Knead the dough with your hands 8 to 10 times and then turn out onto a counter or cutting board.
Pat it out flat with your hands until the dough is a somewhat even ¾-inch thickness (sprinkle with a little flour if necessary).
Turn a drinking glass upside down and cut out biscuit rounds.
Then put them on an ungreased cookie sheet and bake at 450 degrees for 10 – 12 minutes or until lightly browned.
Scramble eggs to make biscuit sandwiches or serve it on the side. I put out butter, jelly, honey, and sorghum syrup. These also can be frozen before baking and then baked a few at a time. Just add a few minutes to the baking time.
Day 7 – Left Over Remix!
If you have left over biscuits and chicken, you can make a chicken and biscuit skillet. It’s so good, you can serve it to company and they’ll never know you’re using left overs.
2 tablespoons butter
2 tablespoons flour
2 cups chicken stock
1 bag frozen mixed vegetable
2 cups cooked chicken
Melt butter in ovenproof skillet. Add flour and cook for one minute until flour is complete incorporated into butter. Add the chicken stock and cook until sauce thickens. Add vegetables and chicken and cook until it’s all hot and bubbly. Turn on broiler to high. Split biscuits in half and place on top of the chicken mixture. Place in oven to toast biscuits. Serve immediately.
With clean food and full tummies,
Brooke
Tuesday, January 1, 2013
January 1, 2013
Happy New Year!!!
Last year was truly a blessing of family. We enjoyed our new little boy and expanded our "friend" family. I'm excited to start this new year with a focus on health. I honestly believe that one of the best gifts, besides a relationship with Christ, that we can give our children is the gift of wellness. Many of you know that I became nationally yoga certified this year and have let my girls experience this wonderful practice. It's a joy for me to practice yoga and I encourage all of you to find an activity that you love to do and share it with your kids. They don't have to love it, they just need to see you loving physical activity.
Now about my new and improved blog. I'm still going to post a week's worth of recipes that are Slamkova tested. There will be at least one meat-free meal and on crockpot meal. Everything else depends on what we ate or tried that week. It may be breakfast or grilling out. Most will be healthy options and hopefully some tips to get the kids and maybe more importantly, the hubby, on board. My first tip on getting them to eat new things is this. Make the new meal and have NO back-up plan. That's right. Don't have chicken nuggets at the ready. Don't tell them to eat a bowl a cereal. They must eat what you made. They don't have to like it. They don't have to eat all of it but it is the only meal that you have.
Day 1 Meatless Monday-
Cauliflower Hot "Wings" with homemade Blue Cheese Dressing
Ingredients
1 head cauliflower, cleaned and cut into bite-sized pieces
1 cup buttermilk
1 cup whole wheat flour
2 teaspoons garlic salt
2 teaspoons pepper
1 cup buffalo sauce
1 tablespoon unsalted butter, melted
celery sticks
Preheat oven to 450. Place milk, flour, and garlic salt in large bowl and mix well. Dump in all the cauliflower and toss to coat. Place on baking sheet lined with foil. Bake for 15-18 minutes. Mix butter and hot sauce. Take out cauliflower and drizzle with sauce and place back in the oven for 5-8 minutes. Enjoy with celery sticks!
Blue Cheese Dressing
Ingredients
3/4 cup sour cream
1/3 cup crumbled blue cheese
1/3 cup buttermilk
1/3 cup mayonnaise or plain greek yogurt
1 teaspoon salt or more to taste
1 scallion finely chopped
1 tablespoon red wine vinegar
Mix all ingredients in bowl with a fork breaking up large pieces.
Day 2 -
Grilled Chicken and Avocado Bowl
Ingredients
Chicken breasts
1 cup olive oil
3/4 cup soy (or light soy)
1/2 cup red wine vinegar
1/4 cup pure maple syrup (can substitute brown sugar)
1/3 cup fresh lemon juice
2 tablespoon minced garlic
3 teaspoon salt
generous dash of pepper
Mix all ingredients in a plastic bag in the morning or at least 4 hours and refrigerate. Grill outside or on a grill pan until juices run clear. Make extra to use in salad later this week.
Avocado Bowl
Ingredients
Avocados
Salsa
Shredded cheese
Cut avocados in half and remove the pit. Keep in skin and brush with flesh side with olive oil. Grill flesh side down until grill marks appear. Turn over and fill pit well with salsa and sprinkle with cheese. Close grill and let the salsa get hot and the cheese melt. Serve with chicken.
Day 3 Crockpot -
Smothered Lentils
Ingredients
2 cups dried lentils, rinsed
1 onion chopped
2 stalks celery, chopped
2 carrots, chopped
2 cloves of garlic, minced
1 cup country ham or left-over ham, chopped
1 can diced tomatoes
1 teaspoon coriander (optional)
1 teaspoon oregano
Couple shakes of red pepper flake
Salt and pepper to taste
Water
Bunch of kale or spinach
French bread, toasted
Olive oil
Place all ingredients except greens in crockpot and cover with water about an inch over beans. Cook on low while at work. You may need to add more water if beans soak it all up. Stir in greens about 30 minutes before serving. When you ladle it into the bowl, drizzle it with olive oil. It's a chef secret to great soup. Serve with crusty bread toasted.
Day 4 Low Carb Meal-
Fast and Easy Portobello Mushroom Pizzas
Ingredients
Large portobello caps, gills scrapped out
Olive oil
Marinara sauce
Mozzarella cheese, shredded
Pizza toppings of your choice
Preheat oven to 400. Rub mushroom caps with olive oil. Place on cookie sheet. Fill caps with sauce, top with cheese and toppings. Bake until the cheese is melty and bubbly, about 20 minutes.
Day 5 -
Oldie with a New Twist - Black Beans and Pumpkin Polenta with Chorizo or Shrimp
I love this recipe from Rachael Ray. I've made it 20 times and everytime, it turns out great. I was telling my favorite pescatarian, Ginger, about it and she made the statement that it would be great with shrimp instead. I totally agree! Instead of starting with chorizo, begin with the onions and garlic. Add the shrimp with the black beans and the dish is perfect.
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/rachael-ray-30-minute-meals/pumpkin-polenta-with-chorizo-and-black-beans
Day 6 Breakfast Idea - This will make you breakfast on the go for the week.
Baked "boiled" Eggs
Preheat oven to 350. Place eggs in your muffin tin, shell on. That's right, shell on. You can make as many as you'd like. I usually do at least 6 but sometimes 12 since I have 2 tins. Bake for 30 minutes. Place hot eggs carefully in ice cold water. When cool enough to handle, peel eggs and store in a plastic baggy. Eat these for an easy breakfast on the go or add to salads for a protein punch.
Day 7 Left-over Redo -
Grilled Chicken Salad with Better than Football Dressing
Salad Dressing
2 ounces olive oil
2 ounces balsamic vinegar
1 ounce honey
1 ounce mustard (I use dijon but I've used all different kinds and they work great.)
Mix all ingredients in a jar or bottle with tight lid. Shake until well mixed. Use on salad greens of your choice and top with grilled chicken. Don't be afraid to add different veggies that are hanging out in your fridge. Throw in some celery from the wings, carrots from the lentils, sliced mushrooms from the pizza night, and baked eggs from breakfast. Now, that's what I call a salad!
Have a great week and joyful new year. Let me know how these work out for you. I'd also love feedback, requests, or even a good challenge. I love to hear from you.
With health and veggies galore,
Brooke
Last year was truly a blessing of family. We enjoyed our new little boy and expanded our "friend" family. I'm excited to start this new year with a focus on health. I honestly believe that one of the best gifts, besides a relationship with Christ, that we can give our children is the gift of wellness. Many of you know that I became nationally yoga certified this year and have let my girls experience this wonderful practice. It's a joy for me to practice yoga and I encourage all of you to find an activity that you love to do and share it with your kids. They don't have to love it, they just need to see you loving physical activity.
Now about my new and improved blog. I'm still going to post a week's worth of recipes that are Slamkova tested. There will be at least one meat-free meal and on crockpot meal. Everything else depends on what we ate or tried that week. It may be breakfast or grilling out. Most will be healthy options and hopefully some tips to get the kids and maybe more importantly, the hubby, on board. My first tip on getting them to eat new things is this. Make the new meal and have NO back-up plan. That's right. Don't have chicken nuggets at the ready. Don't tell them to eat a bowl a cereal. They must eat what you made. They don't have to like it. They don't have to eat all of it but it is the only meal that you have.
Day 1 Meatless Monday-
Cauliflower Hot "Wings" with homemade Blue Cheese Dressing
Ingredients
1 head cauliflower, cleaned and cut into bite-sized pieces
1 cup buttermilk
1 cup whole wheat flour
2 teaspoons garlic salt
2 teaspoons pepper
1 cup buffalo sauce
1 tablespoon unsalted butter, melted
celery sticks
Preheat oven to 450. Place milk, flour, and garlic salt in large bowl and mix well. Dump in all the cauliflower and toss to coat. Place on baking sheet lined with foil. Bake for 15-18 minutes. Mix butter and hot sauce. Take out cauliflower and drizzle with sauce and place back in the oven for 5-8 minutes. Enjoy with celery sticks!
Blue Cheese Dressing
Ingredients
3/4 cup sour cream
1/3 cup crumbled blue cheese
1/3 cup buttermilk
1/3 cup mayonnaise or plain greek yogurt
1 teaspoon salt or more to taste
1 scallion finely chopped
1 tablespoon red wine vinegar
Mix all ingredients in bowl with a fork breaking up large pieces.
Day 2 -
Grilled Chicken and Avocado Bowl
Ingredients
Chicken breasts
1 cup olive oil
3/4 cup soy (or light soy)
1/2 cup red wine vinegar
1/4 cup pure maple syrup (can substitute brown sugar)
1/3 cup fresh lemon juice
2 tablespoon minced garlic
3 teaspoon salt
generous dash of pepper
Mix all ingredients in a plastic bag in the morning or at least 4 hours and refrigerate. Grill outside or on a grill pan until juices run clear. Make extra to use in salad later this week.
Avocado Bowl
Ingredients
Avocados
Salsa
Shredded cheese
Cut avocados in half and remove the pit. Keep in skin and brush with flesh side with olive oil. Grill flesh side down until grill marks appear. Turn over and fill pit well with salsa and sprinkle with cheese. Close grill and let the salsa get hot and the cheese melt. Serve with chicken.
Day 3 Crockpot -
Smothered Lentils
Ingredients
2 cups dried lentils, rinsed
1 onion chopped
2 stalks celery, chopped
2 carrots, chopped
2 cloves of garlic, minced
1 cup country ham or left-over ham, chopped
1 can diced tomatoes
1 teaspoon coriander (optional)
1 teaspoon oregano
Couple shakes of red pepper flake
Salt and pepper to taste
Water
Bunch of kale or spinach
French bread, toasted
Olive oil
Place all ingredients except greens in crockpot and cover with water about an inch over beans. Cook on low while at work. You may need to add more water if beans soak it all up. Stir in greens about 30 minutes before serving. When you ladle it into the bowl, drizzle it with olive oil. It's a chef secret to great soup. Serve with crusty bread toasted.
Day 4 Low Carb Meal-
Fast and Easy Portobello Mushroom Pizzas
Ingredients
Large portobello caps, gills scrapped out
Olive oil
Marinara sauce
Mozzarella cheese, shredded
Pizza toppings of your choice
Preheat oven to 400. Rub mushroom caps with olive oil. Place on cookie sheet. Fill caps with sauce, top with cheese and toppings. Bake until the cheese is melty and bubbly, about 20 minutes.
Day 5 -
Oldie with a New Twist - Black Beans and Pumpkin Polenta with Chorizo or Shrimp
I love this recipe from Rachael Ray. I've made it 20 times and everytime, it turns out great. I was telling my favorite pescatarian, Ginger, about it and she made the statement that it would be great with shrimp instead. I totally agree! Instead of starting with chorizo, begin with the onions and garlic. Add the shrimp with the black beans and the dish is perfect.
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/rachael-ray-30-minute-meals/pumpkin-polenta-with-chorizo-and-black-beans
Day 6 Breakfast Idea - This will make you breakfast on the go for the week.
Baked "boiled" Eggs
Preheat oven to 350. Place eggs in your muffin tin, shell on. That's right, shell on. You can make as many as you'd like. I usually do at least 6 but sometimes 12 since I have 2 tins. Bake for 30 minutes. Place hot eggs carefully in ice cold water. When cool enough to handle, peel eggs and store in a plastic baggy. Eat these for an easy breakfast on the go or add to salads for a protein punch.
Day 7 Left-over Redo -
Grilled Chicken Salad with Better than Football Dressing
Salad Dressing
2 ounces olive oil
2 ounces balsamic vinegar
1 ounce honey
1 ounce mustard (I use dijon but I've used all different kinds and they work great.)
Mix all ingredients in a jar or bottle with tight lid. Shake until well mixed. Use on salad greens of your choice and top with grilled chicken. Don't be afraid to add different veggies that are hanging out in your fridge. Throw in some celery from the wings, carrots from the lentils, sliced mushrooms from the pizza night, and baked eggs from breakfast. Now, that's what I call a salad!
Have a great week and joyful new year. Let me know how these work out for you. I'd also love feedback, requests, or even a good challenge. I love to hear from you.
With health and veggies galore,
Brooke
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