Tex-Mex Pinwheels

We're big sandwich people at our house.  My husband always keeps a fresh loaf of homemade bread in the box, and sandwiches are made on an almost daily basis.  It's nice that my kids like them so much, packing lunches for them in the morning is a snap.  But every now and then we all need a change.

These little pinwheels were a total hit with kids and adults.  They are full of flavor, but still mild.  They are soft, bite sized and will go a long way when feeding a crowd.  You can't go wrong with favorites like chicken, cheese and olives.  Serve them as an appetizer, or one of the main dishes, you can't go wrong.


Tex-Mex Pinwheels
A Blog About Food

Ingredients

8 ounces light sour cream
8 ounces light cream cheese, softened
4 oz can chopped green chiles
1 cup grated cheddar cheese
1/2 cup chopped green onions
1 tablespoon cumin (or to taste)
1 tablespoon chili powder (or to taste)
garlic salt to taste
1 1/2 cups cooked chicken, diced into very small pieces
1 cup olives, diced
5 10-inch flour tortillas

Directions

In a mixing bowl combine sour cream, cream cheese, green chiles, cheddar cheese, green onions, and seasonings to taste.  Then gently fold in olives and chicken.

Divide evenly and spread over each tortilla, leaving about half and inch of space at the edge.  Wrap tightly in plastic wrap and refrigerate for at least two hours (I made mine the day before).  Unwrap, cut into 1-2 inch pieces and serve either cold or at room temp.

Chicken Provolone

I find weeknight meals to be a bit tricky sometimes.  After a long busy day, I rarely want to spend an hour plus in the kitchen.  However, I also don't want to always be turning to boxed pizzas or takeout whenever I've had a long day.  I just want a delicious, home cooked meal that I can whip up in twenty minutes or less, with little cleanup afterwards.  Is that asking too much?

The good news is, thanks to amazing bloggers such as yourselves, AND an endless variety of cookbooks and magazines, there are a ton of ideas out there.  This I found from an old Taste of Home magazine that I'd managed to hold on to.  Seasoned chicken breast, baked with basil, ham and provolone makes for a gooey and flavorful main dish.  Throw in some rice and a side of seasonal fruit and dinner is served in no time.  Now, back to homework, dishes, reading to the kids, cleaning the house, bathtime...

Chicken Provolone
Taste of Home, Healthy Cooking July 2008

Ingredients

4 skinless boneless chicken halves 4 oz each
1/4 teaspoon pepper
cooking spray
8 fresh basil leaves
4 thin slices prosciutto or deli ham
4 slices Provolone cheese

Directions

1.  Sprinkle chicken with pepper.  In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until juices run clear.

2.  Transfer to an ungreased baking sheet: top with basil, prosciutto and cheese.  Broil 6-8 minutes or until cheese is melted.

Mediterranean Vegetable, White Bean and Feta Penne

 There may be no scarier word to us Carnivores than Meatless.  No meat?  Surely I will starve!

And while I don't think I'll ever be a Vegetarian, lately two or three meatless meals a week have been suiting us just fine.  I think a break from meat every now and then is good for the body, not to mention the wallet.  The trick is to find recipes that are hearty and flavorful enough, that meat is not even missed.  And as long as I just don't mention the fact that it is meatless to my husband, I can usually get away with it.  Shhhhh.

I really enjoyed this dish.  Initially I wasn't sure about the pasta/bean combo, but it really works.  The pasta is filling, while the beans add hearty flavor and creaminess.  A sprinkling of tangy feta on top and you have a plate of comforting goodness.

I noticed the day after that the flavors of the dressing had greatly subdued.  A few tablespoons of Italian Dressing and this also turned out to be a delicious cold lunch.

Mediterranean Vegetable, White Bean and Feta Penne
The Best of Clean Eating 2

Ingredients

6 oz whole-grain penne pasta
1 cup cooked white beans of your choice
2 medium tomatoes, chopped
4 cloves garlic, minced, divided
1 Tbsp balsamic vinegar
1 tsp dried basil
1/4 tsp red pepper flakes
1/4 tsp sea salt
1 Tbsp plus 1 tsp extra extra-virgin olive oil, divided
1 medium zucchini, cut into eighths lengthwise, then cut into 2-inch pieces
1 medium green bell pepper, cut into thin strips, then cut into 2-inch pieces
1/2 tsp dried rosemary
1 cup crumbled reduced fat feta cheese

Directions

1.  Cook penne according to package directions, adding beans during the last minute of cooking.

2.  Meanwhile, in a medium bowl, combine tomatoes, 2 cloves garlic, vinegar, basil, pepper flakes, and salt; set aside.

3.  Heat 1 tsp oil in a large nonstick skillet on medium-high, tilting skillet to coat bottom lightly.  Add zucchini and bell pepper and cook for 4 minutes, or until edges begin to brown, stirring frequently.  Add remaining 2 cloves garlic and cook for 15 seconds, stirring constantly.  Remove from heat, stir in tomato mixture and drizzle with remaining 1 Tbsp oil.  Cover to keep warm.

4.  Drain penne-bean mixture, place in a serving bowl, sprinkle evenly with rosemary and all but 1/4 cup feta.  Spoon zucchini mixture over top and finish with remaining feta.

Per 1 1/2 cup Serving:  353 cal, 12g fat, 44g carbs, 11g fiber, 6g sugar, 18g protein.

Turkey, Bacon, and Scallion Stuffed Potatoes

Living in the east, people often don't know how to respond when they hear I'm from Idaho.  Sometimes I get the occasional, "oh yeah, I've been to Idaho.  We drove through it on our way to..."  Other times I'll get the loud "Idaho?  Don't you guys live in log cabins and live like pioneers?"  But the most common response is "So, did you eat a lot of potatoes?"

Yes, Idaho and The Potatoes.  Unfortunately it's our one claim to fame, but it's true.  We love our potatoes.  In fact, certain Visitor Centers throughout the state will offer you a free bag just for stopping by.  Growing up, we often went to a neighbors potato farms to pick off all the potatoes the trucks may have missed, to take home for free.  There were always more than we could pack into boxes, and put in the right climate, they would last forever.  Laugh all you want, but potatoes are awesome.  They fill the belly, are loaded with fiber, and are incredibly versatile.

So, the answer is yes, we did eat a lot of potatoes.

This recipe is for anyone who loves the turkey-bacon combo, which I know I do.  It's usually the only way I make my sandwich, with lots of cheese of course.  You do need to have the time to bake your potatoes before assembling these oozy, flavorful, spuds, but the rest of the assembly is a snap.  We served these as the main course with veggies on the side.  They were a hit!

Turkey, Bacon, and Scallion Stuffed Potatoes
Adapted from Rachel Ray's Big Orange Book

Ingredients

4 big Idaho Potatoes (traitor that I am, I used Yukon Golds, I like their texture a lot better)
1 tablespoon extra-virgin olive oil
salt and pepper
6 strips bacon
1/4 pound deli-sliced smoked turkey breast, chopped
1 cup sour cream
1/2 cup chicken stock
4 scallions, thinly sliced
1 1/2 cups shredded sharp cheddar cheese

Directions

Preheat the oven to 425.

Scrub the potatoes and prick them each several times with a fork.  Place them on a rimmed baking sheet, drizzle with oil, and season with salt and pepper, rolling them around on the sheet to coat them with the oil.  Bake the potatoes until tender, 45 to 60 minutes, depending on the size of the potatoes.  Let the potatoes cool for 5 or 10 minutes, until cool enough to handle, leaving the oven on.

While the potatoes are cooling, heat a medium skillet over medium-high heat with 1 tablespoon of oil.  Add the bacon and cook until crispy golden brown and cooked through, about 3 minutes per side.  Transfer the cooked bacon to a paper-towel-lined plate to drain off any excess grease and cool.  Add the chopped turkey to the same skillet and toss over medium heat for 1 to 2 minutes to heat through, then remove from the heat and reserve.  Chop up the cooled bacon.

Once the potatoes are cool enough to handle, cut each one in half length-wise and scoop out the insides into a mixing bowl, leaving a thin layer of flesh intact.  Try not to pierce the skin of the potato.  Add the sour cream, stock, and scallions and about 1/2 cup of the cheddar to the bowl and mash the potatoes; season with the salt and pepper.  Fold the turkey and bacon into the mashed potatoes and mount the filling into the potato skins.  Top with a little extra cheese, a couple of tablespoons per skin.  Return them to the oven for 5 minutes to melt the cheese.  Serve them up with your favorite salad alongside.

Tilapia Sandwiches with Citrus Honey Slaw

 My husband is on call a lot, at least once a week, which means that one dinner a week it's just me and the kids.  Normally a night like that means reheated leftovers, cereal, or (don't judge) popcorn and peanut M&M's.  Hey, when dad's gone, that means I have to be the strict parent AND the fun parent.

 But every once and a while I don't plan right and I end up preparing a dinner like this for just me and my kids.  It's not that I don't like to go through this kind of effort for my kids, but let's just say that they don't appreciate it like another adult would.  In fact, I usually sit down to a beautiful plate like this to a bunch of "ewwwww, do I HAVE to eat this?"  If Glenn was there at least I'd have someone to balance the whining.

 So, I ditched the bread, broke up the fish fillets and served this to my kids as fish nuggets.  Problem solved, coolness restored, and a delicious dinner for me.

Tilapia Sandwiches with Citrus Honey Slaw
Rachel Ray's Big Orange Book

Ingredients

4 tilapia fillets, 6 to 8 ounces each
3 limes, one of them zested
salt and pepper
all-purpose flour, for dredging
2 eggs, lightly beaten
1/2 sleeve saltine crackers ground up in food processor (I used Ritz), making 2 cups crumbs
2 teaspoons smoked paprika
1 teaspoon seafood seasoning such as Old Bay
2 tablespoons plus 1/4 cup extra-virgin olive oil
4 hoagie rolls split in half (I would scoop out some of the bread in the center)
1 cup sour cream
1 chipotle in adobo, seeded and finely chopped, plus 1 teaspoon of adobo sauce (I omitted)
2 teaspoons hot sauce
3 tablespoons honey
1 16 oz bag of slaw mix
1 head of Bibb or romaine lettuce, core removed, leaves separated and cleaned
1 large beefsteak tomato, thinly sliced
1 ripe Hass avocado, sliced
1 small red onion sliced
1 dill pickle, thinly sliced lengthwise

Directions

Preheat oven to 400 or the broiler to high.  (This is to toast your rolls.  I just put them in the toaster.)

Season the fillets with lime zest, salt, and pepper.  Set up three dishes on the counter: one with the flour, one with the eggs, and the third with the ground saltines, smoked paprika, and seafood seasoning.  Bread the seasoned fish fillets by coating them first in the flour, then in the egg, and finally in the seasoned cracker crumbs.

Once all of the fillets have been breaded, place a large skillet over medium-high heat with about 2 tablespoons of oil.  Once the oil is hot add the breaded fillets to the pan and cook until golden brown on each side and cooked through, 3 to 4 minutes per side.  Remove the cooked fillets to a paper-towel-lined plate and squeeze the juice of half a lime over them so they soak up the lime juice while still hot.

While the fish fillets are cooking, place the split rolls onto a baking sheet and toast them in the hot oven until golden brown.

Combine the sour cream, chipotle, and adobo sauce in a small bowl and reserve.

In a medium mixing bowl, whisk together the juice of 2 limes, the hot sauce, and the honey.  Whisk in the remaining 1/4 cup of oil and some salt and pepper.  Empty the bag of slaw mix into the dressing and give it a toss to coat.

Once the fish is cooked, assemble the sandwiches.  Place the fish on the bottom of the rolls, and top with lettuce and tomato.  Douse the avocado with the juice of the remaining half lime.  Top the tomato with avocado, onions, and pickle slices.  Slather the roll tops with the flavored sour cream and set in place.  Serve the sandwiches alongside the slaw.

Skinny Sour Cream Enchiladas

 Sometimes there is nothing better than tastes and smells from your childhood.

And for me, that means opening cans and boxes that I normally never would.

Cans full of Cream of Chicken Soup and such.

I know, I know.  It's not ideal.  But when one is in need of something, creamy, comforting and deliciously nostalgic, one does what must be done.

Besides, I did serve it on a bed of lettuce.  And that makes everything okay, right? :)

Skinny Sour Cream Enchiladas
Slightly adapted from Skinny Mom

Ingredients

 16 oz. fat free sour cream
1 can fat free cream of chicken soup
1 tbls. fresh chopped cilantro (1/2 tbls. dried)
2 1/2 cups cooked shredded chicken breast
1 cup chopped olives
1 can Mexican Rotel
1 cup chopped onions (optional)
8 low carb tortillas
1 cup shredded pepper jack and colby cheese blend
1 can diced green chiles

Directions


In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.
This is will get to the bubble up/boil stage quickly and make a huge hot mess if you don�t keep stirring.

Combine the chicken, rotel, olives, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent. Or if you omit onions like I have done, for a few minutes to blend the flavors and juices.


Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two dam paper towels.)  Fill each tortilla with about 2 tbls. of the chicken mixture.  Top each with about a tablespoon of cheese.  Roll the tortilla up and place seam side down in a 8�11 dish sprayed with cooking spray.

Pour and spread remaining sauce over the enchiladas.  Top with remaining cheese.  Bake at 350 for 25-30 minutes until cheese is bubbly.

Deep Dish Bacon Cheeseburger Deluxe

One food that I don't think I'll ever get enough of is pizza.  How can you not love pizza.  It's protein, carbs, dairy, and veggies (kind of), all melted together to make a glorious slab of happiness.

Also being a fan of bacon cheeseburgers, I was very excited to see Shelby's Bacon Cheeseburger pizza and knew it would not be long until I'd be whipping this up.

It meets every expectation of deliciousness, and is quick and fun to make.  I think my favorite part is the whole wheat flour in the crust.  It adds a sweet and soft element to the pizza that I just loved.

Deep Dish Bacon Cheeseburger Deluxe
By Grumpy's Honeybunch

Ingredients

For the crust:
1 cup whole wheat pastry flour
1-3//4 cups white flour
2 tsp sugar
1/2 tsp salt
1 packet rapid rise yeast
1 cup warm water
1 tbsp olive oil
Cornmeal to coat the bottom of pan

For the sauce:
3 tbsp ketchup
1 tbsp mustard
1 tbsp mayonnaise
1 tbsp Worcestershire sauce

For the toppings:
2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 large left over hamburger, cooked (I just browned and crumbled 1/2 lb ground beef)
4 slices bacon, cooked until crispy and broken into pieces
Lettuce, tomato, pickles, and onion to garnish, if desired

Directions

To make the crust, combine the whole wheat pastry flour and 3/4 cup of white flour with the salt, sugar, and yeast.  Pour the warm water and tablespoon of olive oil over flour mixture and stir to combine.  Mix in remaining 1 cup flour.  Turn dough out onto lightly floured surface and knead until smooth, adding more flour as needed.  Spray a mixing bowl (I usually use the one I mixed the dough in - I just wash it out first) with cooking spray.  Place dough in bowl and then turn over. Cover with a towel and let rise approximately 45 minutes or until dough doubles in size.

Preheat oven to 400 degrees.

Punch down dough and let rest for 10 minutes.  While dough is resting, make sauce.  Mix together in a small bowl the ketchup, mustard, worchestershire sauce and mayonnaise.

Spray a 9 x 13 pan with cooking spray.  I use a glass pan, I like how the crust turns out crispy in this dish.  Sprinkle with cornmeal.  Place dough in pan and press the dough out, making sure to have the dough go up the sides of the pan to create the dish effect.

Spread sauce over top of dough.  Layer toppings as follows:  Sprinkle with 1 cup of mozzarella cheese, spread broken up hamburger over top of cheese, sprinkle with remaining mozzarella and then lastly top with cheddar cheese.

Bake in oven approximately 20 minutes or until crust is browned and topping begins to brown lightly. Remove from oven and top with bacon pieces.  Garnish with lettuce, tomato, onion and more bacon if desired.

Risotto with Pesto and Peas

 How can you not love risotto?  It's like giving your tummy a big warm hug.  The creamy, rich, goodness is enough to make anyone feel loved and well cared for.  Which is why I mourn the fact that NO ONE IN MY FAMILY likes it!

 Never mind them.  Usually I try to be accommodating, selecting only dishes that I know will be enjoyed by all (or at least by most).  However, as the designated cook of the family, every once and a while, I'm making what I want.  And if they really can't get behind it, well, that's why God invented PB&J.

I think this has been my favorite risotto so far.  I love just about anything that is blanketed in pesto.  Add cheese, wine, ham and peas, and you have heaven in a bowl.  And I'm happy to add that my family did eat this one, my Risotto Reluctant Husband even said he wouldn't mind if I made it again.

Risotto With Pesto and Peas
Food Network Magazine April 2012

Ingredients

3 leeks (white and green parts only) thinly sliced
2 tablespoons unsalted butter
1 cup arborio rice
1/2 cup dry white wine
1 cup frozen peas, thawed
3/4 cup diced ham
3/4 cup pesto
1 cup small fresh mozzarella balls or diced fresh mozzarella
1/2 cup grated Parmesan cheese

Directions

1.  Make the broth:  Bring 6 cups water and 1 teaspoon salt to a simmer in a medium saucepan over medium heat.  Add the leeks and cook until tender, 3 to 4 minutes; remove with a slotted spoon to a bowl.  Adjust the heat to keep the broth at a gentle simmer.

2.  Meanwhile, heat 1 tablespoon butter in a wide saucepan over medium-high heat.  Add the rice and cook, stirring, 1 minute.  Add the wine and cook, stirring, until almost evaporated, about 1 more minute.

3.  Add 2 cups of the hot leek broth to the rice; cook, stirring occasionally, until almost absorbed, about 6 minutes (adjust the heat to keep risotto at a simmer).  Add 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes.  Add the leeks, peas, and 1 more cup broth and cook, stirring until almost absorbed, about 5 more minutes.  Taste the rice: if it is not fully cooked, add a little more broth and continue to cook, stirring, until al dente.

4.  Stir in ham and remaining 1 tablespoon butter.  Remove from the heat; stir in 2/3 cups pesto, the mozzarella and Parmesan.  Season with salt.  Divide among bowls, and top with the remaining pesto.

Crockpot Turkey White Bean Pumpkin Chili

Fall is quickly approaching (yay!), which means cooler weather, busier schedules, and more PUMPKIN in our diets.  At least that's what it means in our house.

I love pumpkin season.  I'm a bit of a pumpkin hoarder actually.  The second I see pumpkin on the shelves, I leave with half a cart load.  Consequently I've sat through a few interventions from my husband on the matter.

Most pumpkin recipes are things you're pulling out of the oven, things like cookies, muffins and pies.  This recipe doesn't require quite as much work, and also doesn't come with as much guilt either.

This is a Skinny Taste recipe that you make in the crockpot.  And before you raise your eyebrows at pumpkin in your chili, let me ease your mind.  The only thing the pumpkin does is add a velvety creaminess and richness to your chili.  You can't taste it.  If you have a picky eater at home, just don't tell them that there is pumpkin in it, they'll never know. 

I ate this when I was on my strict weight lifting diet.  It has plenty of protein and fiber and is absolutely delicious.  Be sure to enjoy a big comforting bowl when the weather cools!


Crockpot Turkey White Bean Pumpkin Chili
From SkinnyTaste

Ingredients

cooking spray 
2 lb 99% lean ground turkey
1/2 tsp olive oil
1 small onion, chopped
3 garlic cloves, minced
1 tsp chili powder, to taste
2 bay leaves
2 tsp cumin
1 tsp oregano
2 (15 oz cans) of white northern or navy beans, rinsed and drained
15 oz can pumpkin puree (not pumpkin pie filling)
4.5 oz canned chopped green chile
2 cups low sodium, fat free chicken broth
fat free sour cream for topping (optional)
chopped cilantro and chives for topping (optional)
salt and pepper to taste

Directions
 
Heat a large heavy saute pan over high heat and lightly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes.  Add to crock pot.

Add oil to the saute pan, then onions, garlic, saut� about 3 - 4 minutes; add cumin and saut� another minute.
 
 Add to crock pot. Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves. Cover and cook on high for 4 hours or low for 8 hours.

Guacamole Taco Burgers

I have a confession to make.

I'm done with the summer. Done. I need cooler weather, homework for the kids, and soup on my stovetop. Right now, more than anything, I need my routine back.

As much as I love the summer, sometimes there really can be too much of a good thing.  After almost three straight months of playing, swimming, packing, flying, moving, beaching, eating (a lot), and road tripping, I'm EXHAUSTED!  I love you summer, but it's time to slow down.

 Fortunately, just because summer is coming to an end, doesn't mean that we have to hibernate in the kitchen.  There is still plenty of time to enjoy fresh summer food and outdoor grilling.  And while you still have time, might I recommend these killer burgers. Reeni, who has an amazing blog at Cinnamon Spice and Everything Nice (seriously, I pin almost everything she posts), came up with these, and they are as delicious as they sound. A taco flavored burger, topped with cheese and guacamole, nestled in a homemade cornbread foccacia bun. Gooey, cheesy, heaven.

So when it does finally cool down and you're wishing you had your summer back, throw these on the grill. The bright flavors will satiate your summer appetite, for an evening at least.

I'll direct you to Reeni's page for the recipe because her pictures and descriptions do this burger way more justice. Enjoy!

Pasta with Ham and Leeks

My mom, who as you know by now, is also a great cook. We love to share ideas and recipes with each other and will go as far as to call each other JUST to talk about some amazing thing we made for dinner last night.

But there is a big difference between my mom and I.  While it's very rare for me to make the same thing twice, even if I love it, my mom will repeat recipes over and over.  I love to tease her about it, but the advantage to repeating recipes several times is that you have those particular dishes down to a delicious art.  It's like going to a restaurant with a really small menu, you know that whatever they do serve is going to be phenomenal.

My mom made this pasta for us the last time we were home and I scarfed it down as if I hadn't eaten in days.  The flavors, the richness, I mean, THIS is a bowl of pasta.  Knowing how much my husband would love it, I made it for him shortly after going home.  Guess what, it wasn't as good.  I hadn't fine tuned it like my mom had.  It's inspired me to work on recipes a bit more when they don't work out as well as I'd like the first time.  Touche mom!

Pasta with Ham and Leeks 
Women's Day Magazine April 2012 

Cream Sauce
Ingredients


1 tablespoon olive oil
1 medium onion, finely chopped
kosher salt and pepper
3/4 cup whole milk
4 oz cream cheese, cubed
1/4 cup grated cheese
pinch of nutmeg

Directions

1.  Heat oil in a large skillet over medium low heat in a large skillet.  Add onion and 1/4 teaspoon each of salt and pepper.  Cook, covered, stirring occasionally until tender, about 6-8 minutes.  Stir in the garlic and cook 1 minute.

2.  Whisk in the milk and bring to a simmer.  Whisk in the cream cheese, Parmesan and nutmeg and simmer, stirring occasionally until thickened, 2-3 minutes.  When adding cream sauce to pasta, add reserved pasta water if sauce is too dry.

Pasta
Ingredients

1 lb Fettuccine, cooked according to directions, saving 1 cup pasta water
1 Tablespoon olive oil
2 leeks, cleaned and chopped into half moons
1 cup frozen peas, thawed
6 oz ham, chopped (I just used deli meat)

Directions

Heat oil in large skillet until hot.  Add leeks and saute until tender, about five minutes.  Add peas and ham and toss to combine.  Add pasta and cream sauce.  Add pasta water if sauce is too dry.  Serve immediately.

What recipe have you mastered?

Club Pasta

 Not near as embarrassing as a wardrobe malfunction, it seems as though I have suffered a pasta malfunction.  You see my friends, what you see before you started as bowtie pasta, but clearly it did not turn out that way.  Does anyone know if dried pasta actually expires?  Is there a date when your pasta will fall to pieces in your boiling pan?  I don't remember buying bowties in 2001, but maybe I did.

Fortunately tastes was not compromised and this still ended up being a delicious dinner.  I posted this recipe For-E-VER (name that movie) ago, and now I'm re-posting it because it's so simple and delicious.  All the great flavors of a club sandwich tossed together in a warm pasta?  You can't beat that with a stick.

Club Pasta

Ingredients

1 tablespoon of oil
4-5 slices of center cut bacon, chopped, cooked and drained
2 cloves of garlic, minced
1 1/2 cups of cooked and chopped chicken or turkey breast
8-10 roma or compari tomatoes, seeded and chopped
1 cup shredded parmesan, mozzarella, or provolone
1 12 oz box bowtie pasta, cooked according to directions
1/4 cup chopped parsley

Directions

In a large skillet heat oil and add garlic.  Cook for 1-2 minutes and add chopped tomatoes.  Cook for another four to five minutes until tomato skins are softened.  Add pasta, chicken and bacon.  Cook in pan for five-eight minutes until all ingredients are heated through and well combined.  Add cheese and parsley and stir until cheese melts.  Serve immediately.

Veggie Chili

Aren't vacations great? All the relaxing, eating, playing, eating, shopping, eating, spending time with friends and family, and EATING. Oh the food, oh the food! Vacationing at home in Idaho can be just as good as any resort or cruise ship too, because my mom has a never ending supply of amazing food. Not only does she keep her place very well stocked, but every night she puts together the most delicious summer dinners. From big bowls of pasta, to grilled steaks, to delicious treats and desserts. And I LOVE every minute. Unfortunately it doesn't last forever, and the inevitable day comes when you have to go home and face the music. It's time to detox. That's when I pull out recipes like these. Delicious and packed full of the veggies that I probably wasn't getting enough of while vacationing. My mom sent me this recipe and it will probably be my permanent "food detox" recipe. It's warm, filling, and chuck full of all the vitamins and fiber that you could ask for. The kids even loved it, which is another reason I'll make it over and over!

Veggie Chili
Adapted from Cooking Light, December 2003

Ingredients

1 tablespoon vegetable oil
2 cups chopped onion
1/2 cup chopped yellow pepper
1/2 cup chopped green pepper
2 garlic cloves, minced
1 tablespoon brown sugar
1 1/2 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
salt to taste
pepper to taste
2 16 oz cans stewed tomatoes, undrained
2 15 oz cans black beans, drained and rinsed
1 15 oz can kidney beans, drained and rinsed
1 15 oz can pinto beans, drained and rinsed
1 cup corn (frozen, fresh or canned)
1 zucchini, chopped
1/4 cup chopped cilantro
sour cream
shredded cheddar cheese

Directions 

Heat oil in a large Dutch oven over medium high heat. Add onion, pepper, garlic and zucchini, saute for five minutes or until tender. Add all remaining ingredients and bring to a boil. If chili is too dry, add either chicken or veggie broth, or water to loosen. Reduce heat and simmer 30 minutes. Top with cheese, sour cream and cilantro if desired.

Sausage Gravy over Cannellini Bean Puree

Hello my food friends! It's been too long, but it's definitely not because I've been sitting in my hammock wrapped up in a book and nice cold beverage (although you wouldn't hear me complaining if I were!) It's actually been one of the craziest, funnest, most exhausting months of my life. I wouldn't have traded any of it though for the memories and for the chance to spend so much time with family. In short phrases here are some of the things we've been up to.

Packed my bags to stay a month in Idaho. 

Received a phone call the day before my flight informing me that the mountain my parent's live on is on fire. 

Panicked. 

Followed the news all night long, learning hour by hour that more houses were being destroyed, not having any idea if one of them was my parent's (66 homes were completely destroyed). 

(They had JUST finished building it). 

Flew to Idaho anyway, with no idea if there would be a house to stay in or not. 

Found the house standing, but damaged with burn and smoke. 

Slept in six different beds in the course of a week, completely displaced. 

Mourned at church with and for those that lost absolutely everything. 

Finally moved back into parent's house for the duration of vacation, the smoke damage was no longer a danger to us. 

Still managed to throw in a good deal of swimming, bbqs, boating, a trip to Utah and Yellowstone, and relaxing. 

Endured the worst flight of my life, consisting of a missed flight (plane ran out of fuel), a child wetting their pants, horrible motion sickness, a freezing unplanned sleepover at the airport, an attempted robbery of my son's newly purchased neck pillow, and lost bags. I was alone with two kids. 

Needless to say, it's been a wild month, but one that I'll NEVER forget. With all that happened though, I was so glad that I was able to be there, especially with my parents, who were dealing with a lot at the time. My heart really goes out to the victims of the fires all over the country. While we didn't experience such a loss firsthand, we witnessed those that did, and it's tragic. Memories, valuables, sentimental treasures, all gone. The one blessing in our area was that no one was hurt, and we are so grateful.

On that note, let's talk about food!

My apologies to Kim, my dear bloggy friend who shared this amazing recipe, for the poor photo.  It does not do this delicious dish justice and you're really better off just going to her site for the recipe and pics.  However, I'd be remiss if I didn't at least gush about how delicious this unique dinner is.

First off, bean puree?  Hello!  Where have you been my entire life?  It's cheap, it's quick to make, it's a lovely "polenta style" palate for a million different toppings, and it's seductively delicious.  If you are a fan of beans, you must rush to make this.  It doesn't hurt either to have a rich, meaty gravy to go on top of this.  I would happily make this again and again.

Since Kim is wrote this rockstar recipe, I'm going to send you to her kitchen to check it out.  Check our her other stuff too, she never disappoints!

Ok food friends and family, I really do think I'm back for good.  Vacation season has ended for our family so I plan to be able to say hello a lot more.  Check back soon!

Gorgonzola Chicken Salad

I would love to be more of an innovator in the kitchen and invent my own recipes. I have a lot of respect for those that are. Most of my creations are at least inspired by recipes that I find in books or online. It's rare that I'm able to come up with anything on my own, and when I do, it's usually out of necessity. This was one of those times. Right before we moved I was desperate to eat every morsel out of our fridge before I took a trip to the grocery store. I didn't plan to move a bunch of food, and I absolutely hate to throw food away, I honestly lose sleep over wasted food. So with some leftover chicken and Gorgonzola cheese, this lighter and tasty salad was born. Protein seekers rejoice, with all the chicken, cheese and yogurt, this salad packs a serious punch!  

Gorgonzola Chicken Salad

Ingredients

1 1/2 cups shredded chicken
1 apple, peeled and chopped
1 celery stalk, chopped
1/4 cup almonds, chopped
1/4 cup dried cranberries
 2 green onions, or one shallot, chopped
3/4 cup fat-free greek yogurt
2 tablespoons low fat mayo
1 teaspoon worchestershire sauce
3 tablespoons blue or gorgonzola cheese (more or less to taste)
salt and pepper
2 tablespoons chopped fresh parsley

Directions

In a medium sized bowl, combine chicken, apples, celery, almonds and dried cranberries, and onion.  In a small bowl combine remaining ingredients except salt, pepper and parsley.  Mix dressing into chicken mixture and combine.  Add salt and pepper to taste and fresh parsley.  Serve either chilled or at room temperature, as sandwiches, wraps, or on a bed of lettuce.

Ratatouille Sloppy Joes

It is a GORGEOUS day here in Philly today. A perfect 70 degrees, no wind, and not a cloud in sight. What is it about weather like that that gives life an entirely new, hopeful perspective. I smile more, laugh more, there's a bounce in my step, you get something back that you don't even realize you've missed. It's pretty great.




And while I would never think of a Sloppy Joe and a summer food, it is easily transformed into one when it's packed full of garden vegetables like bell peppers, zucchini and eggplant. My kids, who were mostly resistant to all the clean eating we were doing, happy gobbled this up, which was a win for all of us.

Ratatouille Sloppy Joes
Best of Clean Eating 2

Ingredients

1 teaspoon olive oil
1 lb extra lean ground beef or bison (I actually used ground turkey)
3 cloves garlic, minced
1 medium onion, diced
2 teaspoons chile powder
3/4 teaspoons mustard powder
1/8 teaspoon cayenne
1 sweet bell pepper, diced
1 medium zucchini, diced
1 small eggplant, diced
1 1/2 cups preferred marinara (I choose one with low sugar content)
1 tablespoon Sucanat or raw honey (I omitted)
sea salt with fresh ground pepper to taste
8 thin whole grain sandwhich buns, toasted

Directions

Heat a large nonstick saute pan on medium-high. Add oil, beef, garlic and onion and cook for 5-8 minutes, breaking up meat with a spoon while cooking, until no liquid remains and beef is browned. Add chile powder, mustard and cayenne, stir well and continue to cook for 1 more minute. Pour beef mixture into a bowl and set aside.

Return pan to heat and add bell pepper, zucchini and eggplant, stir and saute for 3-4 minutes. Add beef mixture back to pan, stir well and reduce heat to medium. Cook for an additional 10-12 minutes, stirring often, or until all vegetables are tender adn cooked throughout.

Add marinara sauce, 2 tablespoons water and honey to pan, stirring until meat and vegetables are coated. Cook until sauce is hot an dbubbling. Season with salt and pepper. To serve, sandwich 3/4 cup beef mixture between each bun.

Per Serving: 232 cal, 5g fat, 30g carbs, 5g fiber, 10g sugar, 18g protein

Egg Food Yong

Do you ever feel like you have a personal style of food that you gravitate to? Just like I'm drawn to certain colors, or clothes on a rack, I feel like there are recipes that I'm more likely to pick. And while it's nice to have a good artillery of regulars that you can always fall back on, it's also nice to break out of your "food box."

That's what I decided to do when I found this recipe on Cathy's website Wives with Knives. I was never a big fan of Egg Foo Yong growing up, but I remember my mom always ordering it when we went out. It turns out that Egg Foo Yong is insanely delicious, especially when you make it the way Cathy does. Since I made this while doing the LiveFit trainer, I swapped half of the eggs for egg whites only, but it was still so tasty, and packed with protein. Definitely make the mushroom gravy too, it's delicious on the Egg Foo Yong as well as the rice you should serve with it. :)


Check out the original recipe here, and don't be afraid to try something new, you might discover a whole new world of food.

What I'm reading...

It's been a while since I've posted anything, but to be honest, I haven't read anything that was especially noteworthy in a while. However, I thought I'd tap into the world of HS literature and pick up To Kill A Mockingbird from the library. I know most people read this one as teenagers, but either I totally missed that one, or was way too mentally checked out to realize it (would not be surprised). Turns out, this just might make it to my top ten list alongside such favorites as The Help, Cutting For Stone, and A Tree Grows in Brooklyn.

I really don't want to give anything away, but there is the most beautiful segment when Atticus is teaching his son Jem about doing the right thing, even when it's difficult, by making him read to his mean old neighbor lady, who, unbeknownst to Jem, was dying of a morphine addiction withdrawal...

"...She had her own views about things, a lot different from mine, maybe...son, I told you that if you hadn't lost your head I'd have made you go read to her. I wanted you to see something about her--I wanted you to see what real courage is, instead of getting the idea that courage is a man with a gun in his hand. It's when you know you're licked before you begin but you begin anyway and you see it through no matter what. You rarely win, but sometimes you do Mrs. Dubose won, all ninety-eight pounds of her. According to her views, she died beholden to nothing and nobody. She was the bravest person I ever knew..."

SO touching. If you've never read this book, you MUST pick it up. And if you have, read it again :)

Salmon with Mango-Avocado Salsa

Thanks for all the nice comments about our upcoming move. We're getting excited too, and it's nice to know that I'm not the only one who thinks about lighting, haha!

One thing I learned doing the LiveFit Program was the important of healthy fats. It was a tough concept for me to accept because my whole life fat was BAD. Fat was was you wanted to avoid. All of my grocery products were low-fat, or fat-free whenever I had the option. But then Jamie Eason comes along and starts shoving healthy fats down my throat, mainly nuts, avocado, and fish. Apparently you need fat to digest fat, it actually helps to make you leaner, as long as it's in the right form.

So, thanks to the power of Pinterest, I found the healthily fattening dish that is packed with so much flavor I don't even know where to begin. The salsa really makes the salmon, it tasted like something I would have ordered from a restaurant, and it's such a snap to make. I highly recommend it, and don't fear the fat, it's good for you!


Salmon with Mango-Avocado Salsa
Adapted from Food and Paper

Ingredients (enough for two servings)

2 salmon fillets with skin, 6 oz. each, 1-1 1/2 inches thick
2 tablespoons olive oil
coarse salt and fresh ground pepper

For salsa:
1 large, or 2 smaller Haas avocados, diced
1 large, or 2 smaller mangoes, diced
1/2 medium-sized white onion, diced
15 cherry tomatoes, cut into quarters
1 medium jalapeno, minced
1 clove garlic, minced or pressed
1/2 teaspoon fresh lime zest
juice of 1 lime
1/4 cup cilantro leaves, finely chopped; a few leaves reserves for garnish, if you like
coarse salt and fresh ground pepper to taste

Directions

1. Prepare salsa: mix all salsa ingredients in medium bowl. Allow flavors to mingle as oven heats.

2. Heat oven to 400. Brush both sides of salmon with olive oil, season generously with salt and pepper. Bake skin side down until salmon is cooked through, or medium well, about ten minutes.

3. Divide salsa between two plates and place a salmon fillet on top of the salsa. Garnish with a few cilantro leaves, and serve.

Spicy Chicken-Spinach Lettuce Wraps

To once again quote Barney from How I Met Your Mother, "If you want to make God laugh, just tell him your plans." I don't think anything could be closer to the truth for us these last few weeks.

To make a long story short, after spending the last few months expecting to either stay in Philly, or move to California, we woke up one morning and discovered that neither were going to happen for us. Not only that, but we had absolutely no clue where we were going to go after my husband graduated from dental school. After a LONG week of stress, tears and uncertainty, my husband finally landed an Oral Surgery internship in New Jersey! It was probably the last place we expected to end up, but we are so excited. New York will be close and from what I've heard, New Jersey is beautiful.

So those are our plans. And of course, being the weird food blogger that I am, the first thing I thought was "I hope I have better lighting in my new apartment for my food pictures!" Haha, you understand, right?

I found these lettuce wraps on Emily's blog at The Open Pantry. I just love visiting this blog. It's bright and fun, and not only does she post delicious recipes, but this girl can make an adorable cake!

We loved these lettuce wraps. They're low carb, low fat, but high flavor, and just delicious with either a peanut sauce or sweet chili sauce.


Spicy Chicken-Spinach Lettuce Wraps
Adapted from The Open Pantry

Ingredients

1 lb Ground Turkey (or diced chicken)
2 tsp Sesame Oil
2 tsp Canola Oil
1-2 tsp Garlic Chili Paste
2 Cloves Garlic, minced
3 tsp Ginger, minced
4 Green Onions, Chopped
2 cups Baby Spinach
1/2 cup Carrots, shredded or minced
1-2 Tbsp Low Sodium Soy Sauce
1 Tbsp Oyster Sauce
2 tsp Rice Wine Vinegar

Directions

Heat the sesame and canola oil in a wok over medium high heat. Add the garlic, ginger, garlic chili paste, carrots and green onions to the wok. Cook for 1 minute, add the ground turkey. Cook until the turkey is no longer pink. Add the soy sauce, oyster sauce, rice wine vinegar, and spinach. Toss together, cook for 1 more minute and remove from heat. Serve turkey mixture with red lettuce leaves as wraps and top with spicy/sweet soy sauce and peanuts. Enjoy!