It's been far too long since I posted recipes. I have been completely swamped with grad school. I wanted to update just a couple of recipes so that they are available to you and me at the grocery store. I hope your families love these as much as mine do.
Baked Butter Shrimp
I serve this with the baked pasta below. It is a crowd pleaser and is great for company, as well.
1 stick of butter, melted
1 lemon, sliced
1 packet Italian dressing seasoning
1-2 pounds shrimp, peeled and de-veined
350 degree oven, melt butter on cookie sheet, add 1-2 lb. shrimp, 1 stick of butter melted, 2 sliced lemons, sprinkle of dried Italian seasoning. Bake in the oven until pink, about 10-15 mintues.
Baked Lemon Pasta
This is modified from the wonderful Pioneer woman. I only really modified the addition of mint. It really makes the dish amazing.
1 pound Thin Spaghetti
4 Tablespoons Salted Butter
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 whole Lemon, Juiced And Zested
2 cups Sour Cream
½ teaspoons Kosher Salt, Or More To Taste
Plenty Of Grated Parmesan Cheese
Handful of mint, Chopped
Extra Lemon Juice
Preheat oven to 375 degrees. Cook spaghetti until al dente. In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat. Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish. Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.) When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped mint. Give it a final squeeze of lemon juice at the end or feel free to add as much as you like.
Chubby Hubby Banana Cake
This cake has all of the things I love about Chubby Hubby ice cream. It’s also a great use up for those bananas that are too mushy to eat. You can use either regular flour or whole wheat. The only real difference is that the whole wheat will be a little more dense but equally delicious.
3 very ripe bananas, mashed
½ cup coconut oil
2 eggs
½ cup chopped walnuts
½ cup dark chocolate, chopped
Sift together:
2 cups flour, whole wheat or all-purpose
2 tsp. baking powder
½ tsp. sea salt
2 cups sugar
Preheat oven to 350 degrees. Grease and flour tube cake pan. Combine first three ingredients in bowl until well combined. Add dry ingredients until fully combined. Add nuts and chocolate. Place in prepared tube pan. Bake one hour or until toothpick comes out clean. Eat warm or room temperature. Ice cream on top makes it extra special.
With a belly full of shrimp and a cake plate ready for company,
Brooke
Sunday, February 21, 2016
Tuesday, September 16, 2014
Crockpot Obsession
Alright y'all!
I know it's been forever since I posted. I kind of got into a food rut and got busy…and insert every excuse you can imagine. I wanted to come back to the blog with a really useful post. One that could change your kitchen, forever. Ok, maybe that's too much hype but I do have a post that I think is completely worth your time. It's about my love of an appliance.
Yep, I love an appliance. I may love more than one but today I'm focusing on the CROCKPOT! I could use mine everyday. In truth, I have used it several days in a row this week and have plans to continue using it for several more. I thought that since I already had all my recipes out for the week, I could share them with you.
First, I need to talk to those of you who are fearful of leaving a crockpot plugged in and running while you are out of the house. Apparently, there is a large number of you out there. They are designed for that purpose. They use less power than your DVR and get less hot. If your neurosis will not allow you to leave the house with an appliance plugged in, I would like to remind you that your refrigerator stays plugged in, as does your stove, microwave, coffee pot, etc. Do I need to go on?
Second, you don't need the fanciest crockpot. The one you got for a wedding gift will work. Even if it has ivy and flowers on it, it will do just fine. Most recipes say 4-6 hours or 6-8 hours but I've found that it's a mere estimation. Most recipes will be just fine if they go a little longer. If you have a plug in timer, like those for your Christmas lights, you can use it for your crockpot, too. I have never found that necessary, but I thought I'd throw it out there.
Now to the main event…the recipes! Some are repeats and others are brand new to the blog. Here's a week's worth of meals to keep your crockpot on overdrive and your fridge full.
Meal 1 - Roast with Carrots and Onions
Don't let the simplicity of this meal fool you. It is amazing! I've had friends beg for this recipe. I would pay $15 per plate for it at the finest restaurant.
1 3-4 pound boneless roast beef (chuck or round roast)
1 pound carrots, cut into chunks
1 cup broth, chicken or beef
½ cup balsamic vinegar
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
4 cloves garlic, chopped
Place beef in the crockpot and cover with carrots. In bowl, mix all ingredients and over meat and carrots. Cook on low for 8-10 hours. Remove and shred. Serve with carrots and mashed potatoes. Yum!!!
Meal 2 - Crockpot Refried Beans (adapted from 100daysofrealfood.com)
I changed just a few things from the original version and serve it with the frozen mixed veggies that you can steam right in the bag. The kids and parents agreed it's really great.
1 onion, diced
2 cups dry pinto beans, rinsed
½ fresh jalapeño, seeded and chopped
3 cloves garlic, minced
¾ teaspoons salt
½ teaspoon black pepper
2 tablespoons cumin
6 cups water
1 cup shredded white cheese
Salsa
Shredded cabbage
Sour cream
Combine first 8 ingredients in slow cooker. Cook on high for 8 hours. Using a mug or ladle, dip out excess liquid.
Mash remaining beans with a potato masher and add extra liquids if needed. Steam veggies according to directions. Season them with salt and pepper. Spoon out beans and sprinkle with cheese. Serve with a "salad" of cabbage, salsa, and sour cream.
Meal 3 - Lemon Garlic Crockpot Chicken
This meal is perfect for those of you that hate touching raw meat. I recently saw a news article that said raw chicken shouldn't be rinsed due to cross contamination. This frees me from doing too much raw handling. Don't throw away the bones because you're going to need them for making chicken stock tomorrow. So easy and about $1.50 to make 6-8 quarts of stock.
1 whole chicken, giblets removed
3 lemons, 2 halved, 1 sliced
2 heads of garlic, tops cut off and loose paper removed
4 sprigs of rosemary
2 tablespoons poultry seasoning or season all
In your crockpot, place halved lemons and garlic heads cut sides up. These will hold up the chicken and allow the juices to pool without soaking the chicken. Season chicken with seasoning and then place slices of lemons and rosemary sprigs on top of chicken. Cook on low for 8-10 hours. Remove chicken and cut up for dinner. Serve with roasted vegetables and whole grain side like quinoa or brown rice. Don't forget to save the bones and giblets for the stock.
Meal 4 - Chicken Stock
Ok, so this isn't technically a meal but it will turn into one or many depending on the size of you crockpot.
Chicken bones and giblets from one chicken
1 onion, quartered
2 ribs of celery, chopped big
2 carrots, chopped big
3 cloves of garlic, papers removed
herbs, I used parsley and chive but you can use any of your favorites, fresh or dried
5 peppercorns
2-3 tablespoons of salt
Place everything in a crockpot and cook on low overnight or 8-10 hours. Strain through a mesh colander. I've found that you can sanitize your mason jars and fill them with the hot broth. They will seal themselves as they cool. Put them in the fridge for up to a month. Don't forget to label it with a date.
Meal 5 - Apple Butter
This also isn't a meal. Though by adding biscuits, pancakes, or crepes, it could easily become one. I love apple butter but most is full of sugar. I finally found a recipe that uses all whole, real foods. This can be canned and processed to last for a year or canned frozen or refrigerated. The options are unlimited. Makes 5-6 pints.
21 whole Medium-sized Apples (use A Sweet Variety like Jonathan, Gala Or Fuji)
4-½ cups Unsweetened Apple Juice
6 Tablespoons Apple Cider Vinegar
3 teaspoons Ground Cinnamon
3/4 teaspoon Ground Nutmeg
3/4 teaspoon Ground Cloves
1/3 teaspoon Sea Salt
Core and slice apples with skin on. Place in a 6 qt. or larger crockpot with all of the other ingredients. Stir mixture a few times to coat the apples evenly with the liquid and spices. Cover cook on low for 12 hours. Use an immersion blender to blend apple mixture to a smooth consistency. At this point you can use any of the methods for storage above. If you water can it, boil for 10 minutes in water bath.
Meal 5 - Tinga Tostadas Crockpot
I’ve converted this recipe into a Crockpot classic. This dish looks super simple but tastes like a million bucks. It's a classic Mexican dish that would make a great Taco Tuesday recipe. You've got to try this one!
4 large chicken breasts
3 cans diced tomatoes with juices
1 clove garlic, minced
4 chipotle peppers in adobo, minced or mixed in a food processor
1/2 cup chicken stock
3 softball sized onions, thinly sliced
¼ cup olive oil
Place all ingredients in Crockpot on low for 8 hours. Shred chicken breasts with two forks. Serve on crispy tortillas with sour cream, shredded cheese and lettuce.
I hope you'll set your crockpot free from it's hiding place and create some really amazing home cooked meals for your family. You can easily double these and freeze for later use.
With full crockpot and happy family,
Brooke
I know it's been forever since I posted. I kind of got into a food rut and got busy…and insert every excuse you can imagine. I wanted to come back to the blog with a really useful post. One that could change your kitchen, forever. Ok, maybe that's too much hype but I do have a post that I think is completely worth your time. It's about my love of an appliance.
Yep, I love an appliance. I may love more than one but today I'm focusing on the CROCKPOT! I could use mine everyday. In truth, I have used it several days in a row this week and have plans to continue using it for several more. I thought that since I already had all my recipes out for the week, I could share them with you.
First, I need to talk to those of you who are fearful of leaving a crockpot plugged in and running while you are out of the house. Apparently, there is a large number of you out there. They are designed for that purpose. They use less power than your DVR and get less hot. If your neurosis will not allow you to leave the house with an appliance plugged in, I would like to remind you that your refrigerator stays plugged in, as does your stove, microwave, coffee pot, etc. Do I need to go on?
Second, you don't need the fanciest crockpot. The one you got for a wedding gift will work. Even if it has ivy and flowers on it, it will do just fine. Most recipes say 4-6 hours or 6-8 hours but I've found that it's a mere estimation. Most recipes will be just fine if they go a little longer. If you have a plug in timer, like those for your Christmas lights, you can use it for your crockpot, too. I have never found that necessary, but I thought I'd throw it out there.
Now to the main event…the recipes! Some are repeats and others are brand new to the blog. Here's a week's worth of meals to keep your crockpot on overdrive and your fridge full.
Meal 1 - Roast with Carrots and Onions
Don't let the simplicity of this meal fool you. It is amazing! I've had friends beg for this recipe. I would pay $15 per plate for it at the finest restaurant.
1 3-4 pound boneless roast beef (chuck or round roast)
1 pound carrots, cut into chunks
1 cup broth, chicken or beef
½ cup balsamic vinegar
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
4 cloves garlic, chopped
Place beef in the crockpot and cover with carrots. In bowl, mix all ingredients and over meat and carrots. Cook on low for 8-10 hours. Remove and shred. Serve with carrots and mashed potatoes. Yum!!!
Meal 2 - Crockpot Refried Beans (adapted from 100daysofrealfood.com)
I changed just a few things from the original version and serve it with the frozen mixed veggies that you can steam right in the bag. The kids and parents agreed it's really great.
1 onion, diced
2 cups dry pinto beans, rinsed
½ fresh jalapeño, seeded and chopped
3 cloves garlic, minced
¾ teaspoons salt
½ teaspoon black pepper
2 tablespoons cumin
6 cups water
1 cup shredded white cheese
Salsa
Shredded cabbage
Sour cream
Combine first 8 ingredients in slow cooker. Cook on high for 8 hours. Using a mug or ladle, dip out excess liquid.
Mash remaining beans with a potato masher and add extra liquids if needed. Steam veggies according to directions. Season them with salt and pepper. Spoon out beans and sprinkle with cheese. Serve with a "salad" of cabbage, salsa, and sour cream.
Meal 3 - Lemon Garlic Crockpot Chicken
This meal is perfect for those of you that hate touching raw meat. I recently saw a news article that said raw chicken shouldn't be rinsed due to cross contamination. This frees me from doing too much raw handling. Don't throw away the bones because you're going to need them for making chicken stock tomorrow. So easy and about $1.50 to make 6-8 quarts of stock.
1 whole chicken, giblets removed
3 lemons, 2 halved, 1 sliced
2 heads of garlic, tops cut off and loose paper removed
4 sprigs of rosemary
2 tablespoons poultry seasoning or season all
In your crockpot, place halved lemons and garlic heads cut sides up. These will hold up the chicken and allow the juices to pool without soaking the chicken. Season chicken with seasoning and then place slices of lemons and rosemary sprigs on top of chicken. Cook on low for 8-10 hours. Remove chicken and cut up for dinner. Serve with roasted vegetables and whole grain side like quinoa or brown rice. Don't forget to save the bones and giblets for the stock.
Meal 4 - Chicken Stock
Ok, so this isn't technically a meal but it will turn into one or many depending on the size of you crockpot.
Chicken bones and giblets from one chicken
1 onion, quartered
2 ribs of celery, chopped big
2 carrots, chopped big
3 cloves of garlic, papers removed
herbs, I used parsley and chive but you can use any of your favorites, fresh or dried
5 peppercorns
2-3 tablespoons of salt
Place everything in a crockpot and cook on low overnight or 8-10 hours. Strain through a mesh colander. I've found that you can sanitize your mason jars and fill them with the hot broth. They will seal themselves as they cool. Put them in the fridge for up to a month. Don't forget to label it with a date.
Meal 5 - Apple Butter
This also isn't a meal. Though by adding biscuits, pancakes, or crepes, it could easily become one. I love apple butter but most is full of sugar. I finally found a recipe that uses all whole, real foods. This can be canned and processed to last for a year or canned frozen or refrigerated. The options are unlimited. Makes 5-6 pints.
21 whole Medium-sized Apples (use A Sweet Variety like Jonathan, Gala Or Fuji)
4-½ cups Unsweetened Apple Juice
6 Tablespoons Apple Cider Vinegar
3 teaspoons Ground Cinnamon
3/4 teaspoon Ground Nutmeg
3/4 teaspoon Ground Cloves
1/3 teaspoon Sea Salt
Core and slice apples with skin on. Place in a 6 qt. or larger crockpot with all of the other ingredients. Stir mixture a few times to coat the apples evenly with the liquid and spices. Cover cook on low for 12 hours. Use an immersion blender to blend apple mixture to a smooth consistency. At this point you can use any of the methods for storage above. If you water can it, boil for 10 minutes in water bath.
Meal 5 - Tinga Tostadas Crockpot
I’ve converted this recipe into a Crockpot classic. This dish looks super simple but tastes like a million bucks. It's a classic Mexican dish that would make a great Taco Tuesday recipe. You've got to try this one!
4 large chicken breasts
3 cans diced tomatoes with juices
1 clove garlic, minced
4 chipotle peppers in adobo, minced or mixed in a food processor
1/2 cup chicken stock
3 softball sized onions, thinly sliced
¼ cup olive oil
Place all ingredients in Crockpot on low for 8 hours. Shred chicken breasts with two forks. Serve on crispy tortillas with sour cream, shredded cheese and lettuce.
I hope you'll set your crockpot free from it's hiding place and create some really amazing home cooked meals for your family. You can easily double these and freeze for later use.
With full crockpot and happy family,
Brooke
Monday, June 30, 2014
Summer's here and I'm busier than ever.
Hello Again,
It feels like an eternity since I last posted. I have been on two vacations and keeping four little ones entertained is no small feat. I feel like this week's worth of recipes more than makes up for the times I haven't posted. All of these recipes are company worthy and if you have any leftovers, they are just as good as the first time. I am including one recipe that is a cheat but it's one that is a requirement in the south during the summer…cobbler!
Meal 1 - White Veggie Lasagna
This has become a retreat staple, especially if we have any meat-freers in the bunch. It's really easy if you use the no boil noodles but you are more than welcome to use the regular kind, just follow the directions on the box.
1 box no boil lasagna noodles
2 jars alfredo sauce
3 cups chopped broccoli
2 cups shredded carrots
1 can or 2 two large tomatoes, diced
2 bell peppers, seeded and chopped
1 (15 oz.) ricotta cheese
1/2 cup parmesan cheese
1 egg
3 tablespoons italian seasoning
4 cups shredded mozzarella cheese
Preheat oven to 375 degrees. Mix all veggies in a bowl. Mix ricotta, parmesan, egg, and seasoning in another bowl. In a casserole dish, spoon 2/3 cup alfredo sauce. Top with noodles and spread half the cheese mixture on top. Place 2 1/2 cups veggies on top and sprinkle with a cup of mozzarella. Repeat again with sauce, noodles, cheese mix, veggies, and cheese. Top with more noodles. Spread with remaining alfredo sauce and cheese. Bake for 45 minutes to an hour until bubbly and golden on top. Let stand for 15 minutes before cutting and serving.
Meal 2 - Pork Tacos
This crockpot wonder is amazing. The pork could be used in a ton of recipes but this is the easiest. I use this one for taco Tuesdays or for when guests come over. Do everything the night before and keep it in the fridge for a no-mess morning.
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon oregano
2 teaspoon salt
1 small onion thinly sliced
1/4 cup apple cider vinegar
1 4 ounce can diced green chilies
1 tablespoon honey
4 pounds boneless pork shoulder, or picnic cut, fat and skin removed
Place all ingredients in a ziplock back and mix around. Place in fridge overnight or for 4 hours. Place in a crockpot on low for 8-10 hours or on high for 4-5 hours. Shred meat and use in your favorite taco, burrito, or nacho fixings.
Meal 3 - Baked "Fried" Green Tomatoes
This time of year, none of our tomatoes are ready. My son also likes to pick any vegetable that he can get his hands on. This week, he picked 5 very small green tomatoes. I was not letting them go to waste. These make a great main course with a couple other vegetables or a tasty sandwich. You can even layer them with mozzarella and marinara for a quick parmesan. You can even switch out squash, zucchini or eggplant for the tomatoes. The possibilities are endless.
4 green tomatoes, sliced
1/2 cup mayonnaise
1 cup whole wheat bread crumbs
1/2 cup parmesan cheese
3 tablespoons italian seasoning
salt and pepper
Preheat oven to 450 degrees. Line a cookie sheet with a cookie rack. Mix bread crumbs, cheese, and seasonings on a plate. Brush tomato slices with mayo and dredge in crumb mixture on both sides. Place on rack. Coat all the slices. Bake for 25-35 minutes. If they are not dark golden brown, place them under the broiler on high for a couple of minutes to finish them off. I usually give them a generous sprinkle of salt right out of the oven. Enjoy!
Meal 4 - Lemon Honey Chicken (via Gordon Ramsey)
I found this recipe on an old Rachael Ray episode. The recipe itself left a lot to the imagination as the measurements and cooking times were all really vague. I tried it anyway and made my own modifications. This chicken is AMAZING!!!! It uses a whole cut up chicken which I found on sale the store. If you're really brave, buy a whole bird and cut it up yourself.
1 large chicken, cut into 8 to 10 pieces
Sea salt and black pepper
3 to 4 tablespoons olive oil
1 head of garlic, halved horizontally (Leave it all together, don't peel it!)
4 tablespoons of balsamic vinegar
2 tablespoons dark soy sauce
3 tablespoons honey
1 lemon, finely sliced
Bunch of Italian parsley, chopped
Season the chicken with salt and pepper and heat the olive oil in a large sauté pan. Brown the chicken pieces in 2 batches over high heat with the garlic for 2 to 3 minutes on each side until golden brown. Return all the chicken to the pan, add the vinegar, and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix. Pour in a half cup of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through. Sprinkle with chopped parsley and serve.
Meal 5 - Greek Salad with Eggs
I love a good salad in the summer and especially love a Greek salad. I became obsessed with them during my second pregnancy. I have my recipe for Greek salad dressing on the blog before so you can look it up if you want a great tasting homemade dressing. Here's the down and dirty recipe of the salad itself. The dressing recipe is found in the March 6, 2014 post.
1 head of lettuce or cabbage, chopped to bite sized pieces
3 tomatoes, chopped
4 hard boiled eggs, sliced
3 heaping tablespoons pickled banana peppers, drained
4 oz. feta cheese crumbles
1/2 jar sliced olives, drained
1/2 sliced red onion
salad dressing of your choice
Make salad with the top 7 ingredients in a large bowl. Toss well. Drizzle with dressing and serve.
Cuppa' Cobbler (Grandmama's Recipe)
I made one modification of this recipe. I switched out self-rising flour for whole wheat. You will not miss it. If you'd like it more traditional just use a cup of self-rising and omit the baking powder.
1 cup whole wheat flour
1 tsp. baking powder
1 cup sugar
1 cup milk
1 stick butter
2 cups soft fruit, blackberries, blueberries, peaches, plums, etc.
Preheat oven to 350 degrees. Place casserole dish with the stick of butter in it in the oven to melt butter and grease pan. Whisk flour, baking powder, and sugar together and stir in milk. Remove pan from oven. Pour flour mixture into butter and whisk. Top with fruit. Bake for 30-45 minutes until the cobbler is golden brown and fruit is soft and bubbly. This is best served warm with vanilla ice-cream on top.
These are some tried and true recipes. They are sure to fill you belly and feed your soul. Let me know what you've tried and how you liked it. I love getting feedback.
With fresh veggies and tanned shoulders,
Brooke
It feels like an eternity since I last posted. I have been on two vacations and keeping four little ones entertained is no small feat. I feel like this week's worth of recipes more than makes up for the times I haven't posted. All of these recipes are company worthy and if you have any leftovers, they are just as good as the first time. I am including one recipe that is a cheat but it's one that is a requirement in the south during the summer…cobbler!
Meal 1 - White Veggie Lasagna
This has become a retreat staple, especially if we have any meat-freers in the bunch. It's really easy if you use the no boil noodles but you are more than welcome to use the regular kind, just follow the directions on the box.
1 box no boil lasagna noodles
2 jars alfredo sauce
3 cups chopped broccoli
2 cups shredded carrots
1 can or 2 two large tomatoes, diced
2 bell peppers, seeded and chopped
1 (15 oz.) ricotta cheese
1/2 cup parmesan cheese
1 egg
3 tablespoons italian seasoning
4 cups shredded mozzarella cheese
Preheat oven to 375 degrees. Mix all veggies in a bowl. Mix ricotta, parmesan, egg, and seasoning in another bowl. In a casserole dish, spoon 2/3 cup alfredo sauce. Top with noodles and spread half the cheese mixture on top. Place 2 1/2 cups veggies on top and sprinkle with a cup of mozzarella. Repeat again with sauce, noodles, cheese mix, veggies, and cheese. Top with more noodles. Spread with remaining alfredo sauce and cheese. Bake for 45 minutes to an hour until bubbly and golden on top. Let stand for 15 minutes before cutting and serving.
Meal 2 - Pork Tacos
This crockpot wonder is amazing. The pork could be used in a ton of recipes but this is the easiest. I use this one for taco Tuesdays or for when guests come over. Do everything the night before and keep it in the fridge for a no-mess morning.
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon oregano
2 teaspoon salt
1 small onion thinly sliced
1/4 cup apple cider vinegar
1 4 ounce can diced green chilies
1 tablespoon honey
4 pounds boneless pork shoulder, or picnic cut, fat and skin removed
Place all ingredients in a ziplock back and mix around. Place in fridge overnight or for 4 hours. Place in a crockpot on low for 8-10 hours or on high for 4-5 hours. Shred meat and use in your favorite taco, burrito, or nacho fixings.
Meal 3 - Baked "Fried" Green Tomatoes
This time of year, none of our tomatoes are ready. My son also likes to pick any vegetable that he can get his hands on. This week, he picked 5 very small green tomatoes. I was not letting them go to waste. These make a great main course with a couple other vegetables or a tasty sandwich. You can even layer them with mozzarella and marinara for a quick parmesan. You can even switch out squash, zucchini or eggplant for the tomatoes. The possibilities are endless.
1/2 cup mayonnaise
1 cup whole wheat bread crumbs
1/2 cup parmesan cheese
3 tablespoons italian seasoning
salt and pepper
Preheat oven to 450 degrees. Line a cookie sheet with a cookie rack. Mix bread crumbs, cheese, and seasonings on a plate. Brush tomato slices with mayo and dredge in crumb mixture on both sides. Place on rack. Coat all the slices. Bake for 25-35 minutes. If they are not dark golden brown, place them under the broiler on high for a couple of minutes to finish them off. I usually give them a generous sprinkle of salt right out of the oven. Enjoy!
Meal 4 - Lemon Honey Chicken (via Gordon Ramsey)
I found this recipe on an old Rachael Ray episode. The recipe itself left a lot to the imagination as the measurements and cooking times were all really vague. I tried it anyway and made my own modifications. This chicken is AMAZING!!!! It uses a whole cut up chicken which I found on sale the store. If you're really brave, buy a whole bird and cut it up yourself.
1 large chicken, cut into 8 to 10 pieces
Sea salt and black pepper
3 to 4 tablespoons olive oil
1 head of garlic, halved horizontally (Leave it all together, don't peel it!)
4 tablespoons of balsamic vinegar
2 tablespoons dark soy sauce
3 tablespoons honey
1 lemon, finely sliced
Bunch of Italian parsley, chopped
Season the chicken with salt and pepper and heat the olive oil in a large sauté pan. Brown the chicken pieces in 2 batches over high heat with the garlic for 2 to 3 minutes on each side until golden brown. Return all the chicken to the pan, add the vinegar, and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix. Pour in a half cup of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through. Sprinkle with chopped parsley and serve.
Meal 5 - Greek Salad with Eggs
I love a good salad in the summer and especially love a Greek salad. I became obsessed with them during my second pregnancy. I have my recipe for Greek salad dressing on the blog before so you can look it up if you want a great tasting homemade dressing. Here's the down and dirty recipe of the salad itself. The dressing recipe is found in the March 6, 2014 post.
3 tomatoes, chopped
4 hard boiled eggs, sliced
3 heaping tablespoons pickled banana peppers, drained
4 oz. feta cheese crumbles
1/2 jar sliced olives, drained
1/2 sliced red onion
salad dressing of your choice
Make salad with the top 7 ingredients in a large bowl. Toss well. Drizzle with dressing and serve.
Cuppa' Cobbler (Grandmama's Recipe)
I made one modification of this recipe. I switched out self-rising flour for whole wheat. You will not miss it. If you'd like it more traditional just use a cup of self-rising and omit the baking powder.
1 cup whole wheat flour
1 tsp. baking powder
1 cup sugar
1 cup milk
1 stick butter
2 cups soft fruit, blackberries, blueberries, peaches, plums, etc.
Preheat oven to 350 degrees. Place casserole dish with the stick of butter in it in the oven to melt butter and grease pan. Whisk flour, baking powder, and sugar together and stir in milk. Remove pan from oven. Pour flour mixture into butter and whisk. Top with fruit. Bake for 30-45 minutes until the cobbler is golden brown and fruit is soft and bubbly. This is best served warm with vanilla ice-cream on top.
These are some tried and true recipes. They are sure to fill you belly and feed your soul. Let me know what you've tried and how you liked it. I love getting feedback.
With fresh veggies and tanned shoulders,
Brooke
Tuesday, May 6, 2014
Getting ready for the summer!
Welcome back!
It's been the busiest time of the year around here. As the school year nears the end, my work schedule amps up. With prom, end of the year testing, and school parties all happening at the same time, I get overwhelmed…really overwhelmed. My cooking suffers from lack of creativity but not lack of nutrition. I put the skillet into overdrive and hang on.
This week's meals are just for those kind of weeks that leave you breathless. These meals make use of pantry goods and your skillet. I'm also including two recipes for those parties and teacher gifts. The first is a chocolate chip cookie cake that would make a wonderful birthday cake and the second is for dark chocolate and orange truffles. Yes, you read that correctly. They are as fabulous as you imagine them to be.
Meal 1 - Black and Blue Burgers with Onions and Fries
I love a good burger and nothing is quicker than throwing one in a skillet. This has oven fries with it. You put the fries in the oven first, then make your onions and burgers.
Fries -
4 large potatoes, washed and cut into 8 pieces
olive oil
salt and pepper
old bay seasoning
Preheat oven to 500 degrees. Toss potatoes with olive oil, season with salt, pepper, and old bay seasoning. Bake for 15-30 minutes turning occasionally, until they are crispy and golden.
2 large onions, thinly sliced
2 tablespoons butter
1 lb. ground meat
1/4 onion, grated into meat
1 teaspoon salt and pepper
1 tablespoon montreal seasoning
old bay seasoning
blue cheese
In a large skillet, heated to medium high heat. Add butter and onions and cook for 20-25 minutes until browned and sweet. Remove to bowl. Mix meat, onion, salt, and pepper. Make 4-6 patties then sprinkle with old bay on both sides. Cook in same skillet as the onions until done to your liking. Top with onions and blue cheese and serve with fries.
Meal 2 - Sage Butternut Squash Pasta
In the fall, I had baked several butternut squash and cut it up to freeze it. The sage has really grown and thought I should go ahead use some. This is just stuff I pulled out of my freezer and pantry. You can buy butternut squash in your freezer section.
1 lb. whole wheat pasta
1 lb. butternut squash, thawed
2 stick of butter
8 sage leaves
1 cup parmesan cheese
Boil water and salt. Cook pasta according to package directions. Heat a large skillet over medium high heat. Add butter and cook until lightly golden brown. Add sage and cook until fragrant. Add butternut squash to cook through. Salt and pepper squash. Drain pasta and save one cup of cooking water. Add pasta and water to butter. Stir well and sprinkle with cheese. Serve with salt, pepper and more cheese.
Meal 3 - Fried Egg Sandwiches a.k.a. "Friday" Sandwiches
This meal got its name when I was in college. I often played host to whoever stayed the night at my apartment. Apparently my southern accent only showed up occasionally and when I offered to make fried egg sandwiches, they were misheard as "Friday" sandwiches. We all had a good laugh and to this day we still call them that, no matter what day or night you make them.
8 slices of bread, I use homemade whole wheat
12 slices of bacon, baked (see my previous posts about bacon)
4 slices of cheese
4 eggs
mayo, if you like
Ok, so I toast all the bread and bake the bacon. I cook the eggs, over easy in a skillet over medium heat. Don't rush this. Let them take their time so that the inside is runny but the outside is totally cooked. Salt and pepper the eggs once you get them in the pan. Put mayo on the toast, top with cheese and bacon. I ate some strawberries on the side just to make me feel healthier.
Meal 4 - Huevos Diablo
So this is a skillet meal that really is a go-to, especially since we have on abundance of eggs right now due to chicken sitting for the neighbors. It's so easy and only dirties one pot.
4-6 eggs
1 jar marinara sauce
parmesan cheese
4-6 slices of toast
Simmer 2 cups marinara sauce in skillet. Crack in 4-6 eggs and cover with lid. Cook until the whites are set and top with pepper and grated parmesan cheese. Top toast with egg in sauce. Amazing!
Chocolate Chip Cookie Cake -
I make this in my sheet pan. It's a super big cookie sheet pan I bought from the cafeteria. I made buttercream frosting to write "You guys rock!" on the cake for my class. You can halve the recipe and use a rimmed pizza pan. This recipe serves 24-26.
1 1/2 sticks unsalted butter, softened
2 cup organic dark brown sugar, packed (My favorite brand is Wholesome Sweeteners. It really does taste better and is quite moist.)
2/3 cup sugar
4 extra large or large eggs, room temperature
4 teaspoons pure vanilla extract
4 cups unbleached white whole wheat flour
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 10oz. bag dark chocolate chips, 60% cocoa or higher
2 cup walnuts, chopped
Preheat oven to 375 degrees. Line rimmed cookie sheet with parchment paper. Cream butter, sugars, eggs, and vanilla in a stand mixer. Sift flour, baking powder, baking soda, and salt. Mix flour into butter mixture. Stir in chips and nuts. Spread evenly on cookie sheet. Bake for 25 minutes and check to see if done. If not, add 5 more minutes.
Dark Chocolate and Orange Truffles -
These are fantastic. They have three ingredients. They are amazing!!! These are gift worthy and perfect for a special someone.
1 8oz. block of cream cheese, softened
3 tablespoons orange liquor
1/3 cup dark chocolate chips or chocolate bar plus more for dipping
Mix cream cheese with orange liquor. Heat 1/3 cup of chocolate in microwave until melted. Pour into cream cheese and mix well. Using a small scoop, make balls of cream cheese and place on wax or parchment paper on a plate. Refrigerate for an hour. In the same bowl you heated chocolate, heat 1/3 cup more chocolate until melted. Dip each ball in chocolate and place back on plate. Refrigerate when done in an air tight container. Place in colorful tissue paper and pretty box to gift.
I hope you're in the mood to try things that are cheap and easy this week. As always, I love you're feedback and how things work for your family.
With no time and hungry mouths to feed,
Brooke
It's been the busiest time of the year around here. As the school year nears the end, my work schedule amps up. With prom, end of the year testing, and school parties all happening at the same time, I get overwhelmed…really overwhelmed. My cooking suffers from lack of creativity but not lack of nutrition. I put the skillet into overdrive and hang on.
This week's meals are just for those kind of weeks that leave you breathless. These meals make use of pantry goods and your skillet. I'm also including two recipes for those parties and teacher gifts. The first is a chocolate chip cookie cake that would make a wonderful birthday cake and the second is for dark chocolate and orange truffles. Yes, you read that correctly. They are as fabulous as you imagine them to be.
Meal 1 - Black and Blue Burgers with Onions and Fries
I love a good burger and nothing is quicker than throwing one in a skillet. This has oven fries with it. You put the fries in the oven first, then make your onions and burgers.
4 large potatoes, washed and cut into 8 pieces
olive oil
salt and pepper
old bay seasoning
Preheat oven to 500 degrees. Toss potatoes with olive oil, season with salt, pepper, and old bay seasoning. Bake for 15-30 minutes turning occasionally, until they are crispy and golden.
2 large onions, thinly sliced
2 tablespoons butter
1 lb. ground meat
1/4 onion, grated into meat
1 teaspoon salt and pepper
1 tablespoon montreal seasoning
old bay seasoning
blue cheese
In a large skillet, heated to medium high heat. Add butter and onions and cook for 20-25 minutes until browned and sweet. Remove to bowl. Mix meat, onion, salt, and pepper. Make 4-6 patties then sprinkle with old bay on both sides. Cook in same skillet as the onions until done to your liking. Top with onions and blue cheese and serve with fries.
Meal 2 - Sage Butternut Squash Pasta
In the fall, I had baked several butternut squash and cut it up to freeze it. The sage has really grown and thought I should go ahead use some. This is just stuff I pulled out of my freezer and pantry. You can buy butternut squash in your freezer section.
1 lb. butternut squash, thawed
2 stick of butter
8 sage leaves
1 cup parmesan cheese
Boil water and salt. Cook pasta according to package directions. Heat a large skillet over medium high heat. Add butter and cook until lightly golden brown. Add sage and cook until fragrant. Add butternut squash to cook through. Salt and pepper squash. Drain pasta and save one cup of cooking water. Add pasta and water to butter. Stir well and sprinkle with cheese. Serve with salt, pepper and more cheese.
Meal 3 - Fried Egg Sandwiches a.k.a. "Friday" Sandwiches
This meal got its name when I was in college. I often played host to whoever stayed the night at my apartment. Apparently my southern accent only showed up occasionally and when I offered to make fried egg sandwiches, they were misheard as "Friday" sandwiches. We all had a good laugh and to this day we still call them that, no matter what day or night you make them.
12 slices of bacon, baked (see my previous posts about bacon)
4 slices of cheese
4 eggs
mayo, if you like
Ok, so I toast all the bread and bake the bacon. I cook the eggs, over easy in a skillet over medium heat. Don't rush this. Let them take their time so that the inside is runny but the outside is totally cooked. Salt and pepper the eggs once you get them in the pan. Put mayo on the toast, top with cheese and bacon. I ate some strawberries on the side just to make me feel healthier.
Meal 4 - Huevos Diablo
So this is a skillet meal that really is a go-to, especially since we have on abundance of eggs right now due to chicken sitting for the neighbors. It's so easy and only dirties one pot.
4-6 eggs
1 jar marinara sauce
parmesan cheese
4-6 slices of toast
Simmer 2 cups marinara sauce in skillet. Crack in 4-6 eggs and cover with lid. Cook until the whites are set and top with pepper and grated parmesan cheese. Top toast with egg in sauce. Amazing!
Chocolate Chip Cookie Cake -
I make this in my sheet pan. It's a super big cookie sheet pan I bought from the cafeteria. I made buttercream frosting to write "You guys rock!" on the cake for my class. You can halve the recipe and use a rimmed pizza pan. This recipe serves 24-26.
1 1/2 sticks unsalted butter, softened
2 cup organic dark brown sugar, packed (My favorite brand is Wholesome Sweeteners. It really does taste better and is quite moist.)
2/3 cup sugar
4 extra large or large eggs, room temperature
4 teaspoons pure vanilla extract
4 cups unbleached white whole wheat flour
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 10oz. bag dark chocolate chips, 60% cocoa or higher
2 cup walnuts, chopped
Preheat oven to 375 degrees. Line rimmed cookie sheet with parchment paper. Cream butter, sugars, eggs, and vanilla in a stand mixer. Sift flour, baking powder, baking soda, and salt. Mix flour into butter mixture. Stir in chips and nuts. Spread evenly on cookie sheet. Bake for 25 minutes and check to see if done. If not, add 5 more minutes.
Dark Chocolate and Orange Truffles -
These are fantastic. They have three ingredients. They are amazing!!! These are gift worthy and perfect for a special someone.
1 8oz. block of cream cheese, softened
3 tablespoons orange liquor
1/3 cup dark chocolate chips or chocolate bar plus more for dipping
Mix cream cheese with orange liquor. Heat 1/3 cup of chocolate in microwave until melted. Pour into cream cheese and mix well. Using a small scoop, make balls of cream cheese and place on wax or parchment paper on a plate. Refrigerate for an hour. In the same bowl you heated chocolate, heat 1/3 cup more chocolate until melted. Dip each ball in chocolate and place back on plate. Refrigerate when done in an air tight container. Place in colorful tissue paper and pretty box to gift.
I hope you're in the mood to try things that are cheap and easy this week. As always, I love you're feedback and how things work for your family.
With no time and hungry mouths to feed,
Brooke
Tuesday, April 22, 2014
Budget Lockdown
Hey Ya'll,
If you followed my blog at all in the past, you know that we periodically go through budget challenges. Sometimes out of necessity and sometimes just for the challenge of it. The month of April is always a little surprising. We have two birthdays in the house, Easter, and usually spring break. That's a lot of extra spending. Luckily, we had Vendy's party last month, which threw off budget then. That brings me to this week's meals. We are really trying to spend less and get more and using the heck out of the crockpot. I've made a very specific effort to buy only what we need and what we can stockpile for later use. No, I'm not doomsday prepping but it's nice to have some of those shelf stable things in the pantry for those days you just don't want to go to the store. You can eat real, whole foods on a budget and from the pantry. There's a great challenge here. Last week, I spent $70 in groceries, not including my milk and few veggies that I get at Aldi's and that included a box of diapers. I do coupon but my total before coupons was $102 which is less than many of your weekly budgets out there. I also took my first cheese making class. It was great fun and I hope to share some of my recipes with you soon. I know what you're thinking, "where are the recipes, sister?" Well, here you go.
Meal 1 - Crockpot Split Pea Soup
This recipe was well under $10 for the whole she-bang! Super easy and very tasty.
1 bag (16 oz.) split peas, rinsed and picked over
1 piece of bacon, cooked or raw
1 large onion, diced
2 large carrots, diced
2 large ribs of celery, diced
2 cloves of garlic, finely chopped
6-8 cups of water
2 tablespoons apple cider vinegar
2 teaspoons dried oregano
1 teaspoon red pepper flake
salt and pepper
parmesan cheese
extra virgin olive oil
Combine everything in a crock pot but the oil and cheese. You can do this the night before and leave it out on the counter until morning. Cook on low for 8 hours or until you get home from work. Taste and season again if necessary. Spoon into bowls and drizzle with oil and sprinkle with cheese. I also add more red pepper flake because I like it hot. Enjoy!
Meal 2 - Black Bean Taco Night
I know that beef can be expensive and doesn't last very long. I had 3 cans of black beans and I thought we can still have taco night. This is the recipe for "meat" part of the meal. Top like normal with cheese, lettuce, tomatoes, and salsa or add to your salad or nachos.
2 tablespoons olive oil
3 cans black beans, drained and rinsed
3 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon red pepper powder
salt and pepper
Heat oil in large skillet. Add everything else and heat until warmed through and the spices are fragrant.
Meal 3 - Crockpot Chicken with Baked Potatoes
Sometimes I feel that veggies get too mushy when cooked in the crockpot. This helps remedy that.
1 whole chicken
5 small potatoes, wrapped tightly in foil
3 tablespoons poultry seasoning
salt and pepper
Place potatoes in the bottom of the crockpot. Top with chicken making sure that the lid still fits. Sprinkle with seasonings. Cover and cook on low for 8 hours. Remove chicken and let it rest for 10 minutes before carving. Top potatoes with your favorite toppings. Don't forget that you can make broth from the leftover carcass.
Meal 4 - Bake Jalapeño Poppers
I love jalapeños. I love fried things. This is so much healthier and really delicious. Serve with ranch dressing or with a salad to make it a meal.
8 jalapeños, halved and seeded
2 cups shredded cheese, I use extra sharp cheddar
1/4 cup mayo
3 tablespoons old bay or seasoning salt
3 tablespoons parmesan cheese
2 teaspoons parsley
salt and pepper
olive oil
Preheat oven to 400 degrees. Line cookie sheet with aluminum foil. Mix cheddar, mayo, and seasoning salt and stuff into pepper halves. Mix parmesan, parsley, and salt and pepper in a bowl. Dip the tops of the stuffed peppers into parm mix. Place on cookie sheet. Spray with olive oil. Bake for 15-25 minutes depending on the size of the peppers. They will be golden brown on top.
It's been nuts this week and I haven't even remembered to take pictures. I'm really hoping to do better next week. I hope you are having fun keep your grocery bill tiny. Let me know about your successes.
With a full wallet and belly,
Brooke
If you followed my blog at all in the past, you know that we periodically go through budget challenges. Sometimes out of necessity and sometimes just for the challenge of it. The month of April is always a little surprising. We have two birthdays in the house, Easter, and usually spring break. That's a lot of extra spending. Luckily, we had Vendy's party last month, which threw off budget then. That brings me to this week's meals. We are really trying to spend less and get more and using the heck out of the crockpot. I've made a very specific effort to buy only what we need and what we can stockpile for later use. No, I'm not doomsday prepping but it's nice to have some of those shelf stable things in the pantry for those days you just don't want to go to the store. You can eat real, whole foods on a budget and from the pantry. There's a great challenge here. Last week, I spent $70 in groceries, not including my milk and few veggies that I get at Aldi's and that included a box of diapers. I do coupon but my total before coupons was $102 which is less than many of your weekly budgets out there. I also took my first cheese making class. It was great fun and I hope to share some of my recipes with you soon. I know what you're thinking, "where are the recipes, sister?" Well, here you go.
Meal 1 - Crockpot Split Pea Soup
This recipe was well under $10 for the whole she-bang! Super easy and very tasty.
1 piece of bacon, cooked or raw
1 large onion, diced
2 large carrots, diced
2 large ribs of celery, diced
2 cloves of garlic, finely chopped
6-8 cups of water
2 tablespoons apple cider vinegar
2 teaspoons dried oregano
1 teaspoon red pepper flake
salt and pepper
parmesan cheese
extra virgin olive oil
Combine everything in a crock pot but the oil and cheese. You can do this the night before and leave it out on the counter until morning. Cook on low for 8 hours or until you get home from work. Taste and season again if necessary. Spoon into bowls and drizzle with oil and sprinkle with cheese. I also add more red pepper flake because I like it hot. Enjoy!
Meal 2 - Black Bean Taco Night
I know that beef can be expensive and doesn't last very long. I had 3 cans of black beans and I thought we can still have taco night. This is the recipe for "meat" part of the meal. Top like normal with cheese, lettuce, tomatoes, and salsa or add to your salad or nachos.
2 tablespoons olive oil
3 cans black beans, drained and rinsed
3 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon red pepper powder
salt and pepper
Heat oil in large skillet. Add everything else and heat until warmed through and the spices are fragrant.
Meal 3 - Crockpot Chicken with Baked Potatoes
Sometimes I feel that veggies get too mushy when cooked in the crockpot. This helps remedy that.
1 whole chicken
5 small potatoes, wrapped tightly in foil
3 tablespoons poultry seasoning
salt and pepper
Place potatoes in the bottom of the crockpot. Top with chicken making sure that the lid still fits. Sprinkle with seasonings. Cover and cook on low for 8 hours. Remove chicken and let it rest for 10 minutes before carving. Top potatoes with your favorite toppings. Don't forget that you can make broth from the leftover carcass.
Meal 4 - Bake Jalapeño Poppers
I love jalapeños. I love fried things. This is so much healthier and really delicious. Serve with ranch dressing or with a salad to make it a meal.
2 cups shredded cheese, I use extra sharp cheddar
1/4 cup mayo
3 tablespoons old bay or seasoning salt
3 tablespoons parmesan cheese
2 teaspoons parsley
salt and pepper
olive oil
Preheat oven to 400 degrees. Line cookie sheet with aluminum foil. Mix cheddar, mayo, and seasoning salt and stuff into pepper halves. Mix parmesan, parsley, and salt and pepper in a bowl. Dip the tops of the stuffed peppers into parm mix. Place on cookie sheet. Spray with olive oil. Bake for 15-25 minutes depending on the size of the peppers. They will be golden brown on top.
It's been nuts this week and I haven't even remembered to take pictures. I'm really hoping to do better next week. I hope you are having fun keep your grocery bill tiny. Let me know about your successes.
With a full wallet and belly,
Brooke
Thursday, April 3, 2014
The Family Grows!
Meal 1 - Skillet Potpie
I was really craving chicken potpie the other day and was trying to figure out a way for me to get all that great flavor with real food and only a half cup or so of shredded chicken. I took it as a personal challenge and it was fantastic! You make my biscuit recipe and then cook the rest in a oven-safe skillet.
Biscuits -
2 cups whole wheat flour
4 teaspoons baking powder
½ teaspoon salt
4 tablespoons coconut oil
1 cup buttermilk
Preheat oven to 425 degrees. Combine dry ingredients to a bowl. Add coconut oil and mix with your fingers until well combined. Add milk and mix until dough forms. Turn dough onto a floured counter. Knead 8-10 times by folding it over on itself. Roll out or pat out with your hand until it's 3/4 inch thick. Cut out biscuits with a floured glass or cutter.
4 tablespoons of butter
4 tablespoons of whole wheat flour
2 cups milk
2 cups chicken stock
1/2-2 cups shredded chicken
salt and pepper
1 large bag of frozen mixed vegetables (28 oz.)
In a large skillet over medium high heat, melt butter. Add flour and cook for 2 minutes until all the butter is cooked into the flour. Using a whisk, whisk in milk and chicken stock and cook until the liquids get thick, almost gravy consistency. Salt and pepper to taste. Add chicken and vegetables and cook until heated through. Top with biscuits and place in the oven for 10-12 minutes or the biscuits are cooked through and golden brown.
Meal 2 - Meat and Mushroom Soft Tacos
Meat was really expensive this week for whatever reason. I normally just get the ground meat that's on sale. I don't care the fat content, chicken or beef. I get what's cheap. That being said, nothing was cheap and we are now a 1-2 lb. meat family for our Taco Tuesday. I got a pound of meat and saw that mushrooms were a really great price. I thought, "what the hay?" And made this. I may never make tacos without them. I made a new recipe for soaked whole wheat tortillas that I'll share at a later time.
1 lb. ground meat
1 lb. sliced mushrooms
3 tablespoons cummin
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
salt and pepper to taste
tortillas
cabbage shredded
guacamole, recipe follows
sour cream
shredded cheddar cheese
Brown meat in a skillet until almost cooked through. Add mushrooms and continue to cook until everything a deep golden brown color. Add the seasonings. Make tacos as desired or set out everything like a taco bar. I use cabbage instead of lettuce and no one notices. It's such a great switch and make for an excellent salad, too.
Meal 3 - Guacamole
I love avocados. I love salsa. I love tortilla chips. I have on more than one occasion eaten just that for dinner. This is my recipe for guac that rocks.
3 avocados, halved, pitted, and sliced
1/2 onion, diced
2 cloves garlic, diced
1 jalapeño, seeded and diced
1/2 cup diced tomatoes, fresh or canned
juice of one lime
salt and pepper
In the food processor, blend onion, garlic, pepper, and tomatoes. Let sit for a couple of minutes while cutting the avocados. Add avocados, lime, salt, and pepper to the food processor. Blend. I like mine a little chunky but you can blend it totally smooth. Eat with your favorite chips, veggies, or tacos.
Snack - 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, or 4 large ripe tomatoes, chopped
Salt and pepper, to taste
Mix all ingredients in a blender or food processor. Salt and pepper to taste.
Whole Wheat Sugar Cookies -
These are really good cookies. Notice, I didn't say these are good "healthy" cookies. They are just a great cookie. Crispy, sweet, and satisfying. I also used these on the cake below for the bow on Hello Kitty. I let the girls decorate them. So fun!
1/2 cup butter, softened (1 stick)
2 tablespoons milk
1 teaspoon freshly grated lime/lemon zest
1 teaspoon vanilla
1 large egg
1 3/4 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg/cinnamon
Mix sugar and butter in stand mixer until fluffy. Add milk, lemon rind, vanilla and egg; mix well. Add flour, baking powder, baking soda, salt and nutmeg/cinnamon; mix well. Cover and chill for 30 minutes. Heat oven to 375°. Roll dough out on a floured surface. Cut out with cookie cutters. Place 2-inches apart on ungreased cookie sheet. Bake for 7-10 minutes, or until light brown. Cool for 1 minute before removing from pan.
Chocolate Zucchini Cupcakes -
These are wonderful as breakfast muffins or top with cream cheese icing for cupcakes. Even the most picky eaters ate these. You can also add some chocolate chips when you add the zucchini for even more chocolatey goodness. These cupcakes are the little yellow chick cupcakes in this picture.
2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cacao powder or unsweetened cocoa powder
Wet Ingredients-
3 eggs
1 cup buttermilk
1/4 cup coconut oil, melted (or butter)
1/4 cup maple syrup
1/2 cup honey
1 teaspoon pure vanilla extract
1 1/2-2 cups finely shredded zucchini (from 2 small)
Preheat the oven to 400 degrees. In a large bowl, whisk together the dry ingredients well. In a separate bowl, lightly beat the eggs. Add the rest of the wet ingredients and whisk well. Mix the wet ingredients with the dry ingredients and stir until they are almost, but not quite mixed. Add in the shredded zucchini and stir until everything is just combined. Don’t overmix!
Spray a muffin tin with oil (if you are using paper liners, spray those). Fill each muffin cup almost all the way to the top, using 1/3 cup. Bake in the preheated oven for 16-18 minutes. Cool and enjoy!
Coconut Ice Cream -
I love ice cream. You are probably in the same boat as me. How do we eat ice cream without sugar? This recipe is egg-free, dairy-free, gluten-free, and FANTASTIC!!! Try it.
4 cups coconut milk, about 2 ½ cans (use light coconut milk for a more sorbet texture)
½ cup honey or maple syrup
¼ tsp. coconut extract for a really tropical flavor or ¼ tsp. vanilla extract for an ice cream taste
½ cup mini semi-sweet chocolate chips
Mix first three ingredients in a large bowl until well blended and honey is completely incorporated. Put into an ice cream maker. When about 5 minutes are left until it’s done, put in chocolate.
Have a great week exploring these great meals and snacks. Let me know what works and doesn't work for you. I also would love a picture if you have a second to snap one before digging in. Until then…
With dirty dishes and a clean plate,
Brooke
Sunday, March 16, 2014
Budget Friendly Clean Cooking
Ok Folks,
I know a lot of skeptics out there think you have to spend tons of money to eat real foods. In reality, it comes out about the same. There are some things that help matters. The first being that you rarely eat out. I eat out maybe once a week, not including getting together with friends which also eat clean. The other thing that helps is that I pack my own lunch using leftovers. This helps in two ways: I don't buy my lunch and every meal is Daniel Plan approved. Today I will prove that eating clean really can be cost effective. I'll include what I eat for all my meals and pointers for getting things super cheap and where. I want you to be successful and the only way to do that is to make sure it fits into your life and your budget. I'm also going to include a snack that is addicting…you've been warned.
Meal 1 - Lemon Garlic Crockpot Chicken
This meal is perfect for those of you that hate touching raw meat. I recently saw a news article that said raw chicken shouldn't be rinsed due to cross contamination. This frees me from doing too much raw handling. Don't throw away the bones because you're going to need them for making chicken stock tomorrow. So easy and about $1.50 to make 6-8 quarts of stock.
1 whole chicken, giblets removed
3 lemons, 2 halved, 1 sliced
2 heads of garlic, tops cut off and loose paper removed
4 sprigs of rosemary
2 tablespoons poultry seasoning or season all
In your crockpot, place halved lemons and garlic heads cut sides up. These will hold up the chicken and allow the juices to pool without soaking the chicken. Season chicken with seasoning and then place slices of lemons and rosemary sprigs on top of chicken. Cook on low for 8-10 hours. Remove chicken and cut up for dinner. Serve with roasted vegetables and whole grain side like quinoa or brown rice. Don't forget to save the bones and giblets for the stock.
Meal 2 - Chicken Stock
Ok, so this isn't technically a meal but it will turn into one or many depending on the size of your crockpot.
Chicken bones and giblets from one chicken
1 onion, quartered
2 ribs of celery, chopped big
2 carrots, chopped big
3 cloves of garlic, papers removed
herbs, I used parsley and chive but you can use any of your favorites, fresh or dried
5 peppercorns
2-3 tablespoons of salt
Place everything in a crockpot and cook on low overnight or 24-48 hours. Strain through a mesh colander. Store in the fridge for a week or freezer in plastic storage bags for months. I fill my bags and lay them on a cookie sheet placed in a freezer. When frozen solid, they can be stacked on top of each other for easy storage. Don't forget to label it with a date.
Meal 3 - Indian Red Lentil Soup
I love soup. All kinds, all the time. This is a super easy stovetop soup that could be made in the crockpot as well. If you don't like curry, just leave that out. So easy.
For the Soup
2 tablespoons of extra virgin olive oil, plus more for drizzling
1 onion, diced
3 ribs celery, chopped
3 carrots, chopped
2 cloves garlic, minced
1 tablespoon pureed chipotle in adobo sauce (or diced jalapeño)
1 pound red lentils
6 cups chicken stock
2 lemons, juiced
For the Topper
1 cup greek yogurt or sour cream
1 teaspoon curry powder
3 tablespoons chive or cilantro, chopped
Mix all ingredients for topper in a bowl and put in the fridge. Place oil, onions, celery, carrots, and garlic in hot pot. Cook for 5 minutes until ingredients are soft. Add chipotle and lentils. Add stock and cook 15-20 minutes. Use a blender or immersion blender to make the soup smooth. Add lemon juice. In each bowl, drizzle with oil and add a dollop of yogurt. Enjoy!
Meal 4 - Chicken Club Pasta
This was taste tested by a friend that is not an adventurous eater to say the least. She really liked it. It has bacon so I'm pretty sure that everyone will love it. I used the leftover chicken from first meal to keep cost down.
6 slices of bacon, cooked oil reserved
1/2 head of cabbage, sliced
1 onion, chopped
1-2 cups cooked chicken
1 can diced tomatoes, drained (or 3 tomatoes, chopped)
3/4 cup banana peppers, drained and chopped
1 cup sour cream
1 pound whole wheat pasta, cooked according to directions (I used penne.)
parmesan and red pepper flakes to finish
Boil water and cook pasta according to directions. In a large skillet, heat 2 tablespoons of bacon fat. Add cabbage and onion and cook until soft. Add chicken, tomatoes and banana peppers and heat through. Add sour cream and stir just until combined. Add pasta and toss. Plate and finish with parmesan and red pepper flakes.
Meal 5 - Quick Breakfast
This is a quick go-to meal if you are pressed for time. I get my produce at Aldi but be warned you have to eat it fast or freeze it because it will go bad.
2 eggs, scrambled
1 teaspoon water
salt and pepper
1 pat of butter
2 cups of fruit, chopped
Heat a small skillet of medium heat. Add butter. While the butter melts, crack and scramble eggs and put water with the eggs. Season to taste. Add eggs to skillet when it's hot. Cook until eggs are done but still slightly wet. Remove to plate with fruit. You are ready to go or sit and eat.
Snack - The Amazing Maple Bacon Popcorn!!!
This was a stroke of genius…really, genius! This is all of my favorite flavors made into an outrageously delicious snack. This is like kettle corn on crack. It's awesome…I can't express it strongly enough.
1 cup popcorn kernels
3 tablespoons bacon fat, 2 for the corn, one for the topping
1/3 cup maple syrup
1 teaspoon vanilla extract
salt
In a large pot with a lid over medium high heat, melt the 2 tablespoons of fat. Add popcorn and cover. Shake the pan to coat the kernels with the fat. Cook and shake until all the popcorn is popped. In a small pot, heat 1 tablespoon of bacon fat, syrup, and vanilla until warmed through. Pour over popped corn and shake well. Sprinkle with salt as desired.
This journey of clean eating has been great for me and I think it has gone pretty well for my family. I am curious how it's going at your place. I'd love to hear your cheers and jeers. Share what works and what didn't with me. I also love new recipes. If you've tried something that has worked for you, I'd like to try it, too.
With maple, bacon fingers,
Brooke
I know a lot of skeptics out there think you have to spend tons of money to eat real foods. In reality, it comes out about the same. There are some things that help matters. The first being that you rarely eat out. I eat out maybe once a week, not including getting together with friends which also eat clean. The other thing that helps is that I pack my own lunch using leftovers. This helps in two ways: I don't buy my lunch and every meal is Daniel Plan approved. Today I will prove that eating clean really can be cost effective. I'll include what I eat for all my meals and pointers for getting things super cheap and where. I want you to be successful and the only way to do that is to make sure it fits into your life and your budget. I'm also going to include a snack that is addicting…you've been warned.
Meal 1 - Lemon Garlic Crockpot Chicken
This meal is perfect for those of you that hate touching raw meat. I recently saw a news article that said raw chicken shouldn't be rinsed due to cross contamination. This frees me from doing too much raw handling. Don't throw away the bones because you're going to need them for making chicken stock tomorrow. So easy and about $1.50 to make 6-8 quarts of stock.
1 whole chicken, giblets removed
3 lemons, 2 halved, 1 sliced
2 heads of garlic, tops cut off and loose paper removed
4 sprigs of rosemary
2 tablespoons poultry seasoning or season all
In your crockpot, place halved lemons and garlic heads cut sides up. These will hold up the chicken and allow the juices to pool without soaking the chicken. Season chicken with seasoning and then place slices of lemons and rosemary sprigs on top of chicken. Cook on low for 8-10 hours. Remove chicken and cut up for dinner. Serve with roasted vegetables and whole grain side like quinoa or brown rice. Don't forget to save the bones and giblets for the stock.
Meal 2 - Chicken Stock
Ok, so this isn't technically a meal but it will turn into one or many depending on the size of your crockpot.
Chicken bones and giblets from one chicken
1 onion, quartered
2 ribs of celery, chopped big
2 carrots, chopped big
3 cloves of garlic, papers removed
herbs, I used parsley and chive but you can use any of your favorites, fresh or dried
5 peppercorns
2-3 tablespoons of salt
Place everything in a crockpot and cook on low overnight or 24-48 hours. Strain through a mesh colander. Store in the fridge for a week or freezer in plastic storage bags for months. I fill my bags and lay them on a cookie sheet placed in a freezer. When frozen solid, they can be stacked on top of each other for easy storage. Don't forget to label it with a date.
Meal 3 - Indian Red Lentil Soup
I love soup. All kinds, all the time. This is a super easy stovetop soup that could be made in the crockpot as well. If you don't like curry, just leave that out. So easy.
For the Soup
2 tablespoons of extra virgin olive oil, plus more for drizzling
1 onion, diced
3 ribs celery, chopped
3 carrots, chopped
2 cloves garlic, minced
1 tablespoon pureed chipotle in adobo sauce (or diced jalapeño)
1 pound red lentils
6 cups chicken stock
2 lemons, juiced
For the Topper
1 cup greek yogurt or sour cream
1 teaspoon curry powder
3 tablespoons chive or cilantro, chopped
Mix all ingredients for topper in a bowl and put in the fridge. Place oil, onions, celery, carrots, and garlic in hot pot. Cook for 5 minutes until ingredients are soft. Add chipotle and lentils. Add stock and cook 15-20 minutes. Use a blender or immersion blender to make the soup smooth. Add lemon juice. In each bowl, drizzle with oil and add a dollop of yogurt. Enjoy!
Meal 4 - Chicken Club Pasta
This was taste tested by a friend that is not an adventurous eater to say the least. She really liked it. It has bacon so I'm pretty sure that everyone will love it. I used the leftover chicken from first meal to keep cost down.
6 slices of bacon, cooked oil reserved
1/2 head of cabbage, sliced
1 onion, chopped
1-2 cups cooked chicken
1 can diced tomatoes, drained (or 3 tomatoes, chopped)
3/4 cup banana peppers, drained and chopped
1 cup sour cream
1 pound whole wheat pasta, cooked according to directions (I used penne.)
parmesan and red pepper flakes to finish
Boil water and cook pasta according to directions. In a large skillet, heat 2 tablespoons of bacon fat. Add cabbage and onion and cook until soft. Add chicken, tomatoes and banana peppers and heat through. Add sour cream and stir just until combined. Add pasta and toss. Plate and finish with parmesan and red pepper flakes.
Meal 5 - Quick Breakfast
This is a quick go-to meal if you are pressed for time. I get my produce at Aldi but be warned you have to eat it fast or freeze it because it will go bad.
2 eggs, scrambled
1 teaspoon water
salt and pepper
1 pat of butter
2 cups of fruit, chopped
Heat a small skillet of medium heat. Add butter. While the butter melts, crack and scramble eggs and put water with the eggs. Season to taste. Add eggs to skillet when it's hot. Cook until eggs are done but still slightly wet. Remove to plate with fruit. You are ready to go or sit and eat.
Snack - The Amazing Maple Bacon Popcorn!!!
This was a stroke of genius…really, genius! This is all of my favorite flavors made into an outrageously delicious snack. This is like kettle corn on crack. It's awesome…I can't express it strongly enough.
1 cup popcorn kernels
3 tablespoons bacon fat, 2 for the corn, one for the topping
1/3 cup maple syrup
1 teaspoon vanilla extract
salt
In a large pot with a lid over medium high heat, melt the 2 tablespoons of fat. Add popcorn and cover. Shake the pan to coat the kernels with the fat. Cook and shake until all the popcorn is popped. In a small pot, heat 1 tablespoon of bacon fat, syrup, and vanilla until warmed through. Pour over popped corn and shake well. Sprinkle with salt as desired.
This journey of clean eating has been great for me and I think it has gone pretty well for my family. I am curious how it's going at your place. I'd love to hear your cheers and jeers. Share what works and what didn't with me. I also love new recipes. If you've tried something that has worked for you, I'd like to try it, too.
With maple, bacon fingers,
Brooke
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