Halloween decorations > Halloween candy

With it officially being fall I’m debating when to bust out my 5 storage tubs of Autumn/Halloween/Thanksgiving decorations. It is cooling off maybe 1 degree less each day but it’s still hard to think Halloween is a month-ish away with 90 degree days going strong. With Halloween around the corner we have to stock up on candy and be more prepared than last year. We ran out of 3 bags with in an hour or so! Lots of kids … but that was in our old neighborhood, I don’t know many kids we’ll get this year being in a new neighborhood where only 1/2 of the houses are completed. I know we’re a healthy house now but there’s no way I can’t pass out yummy, sugary goodness… we all have a guilty pleasure. I like passing out candy and seeing all of the kids in hopefully creative costumes, they get 2 pieces of candy and the teenagers who put on a mask get 1. Yes, I have a ranking system. If the costume is amazingly over the top they get 3 (a rare occurrence). I just wish candy isn’t so expensive – 3 bags of the good stuff costs about 1/2 of what my weekly trips are! Proves that eating right is better for your wallet – cut out the candy and save mega bucks. I always prefer decorating over buying candy; decorations can be recycled.

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On to our meals for the past few days …

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Who doesn’t love a casserole? 😉 I know, most of you cringe at the word but c’mon they make dinner easy and this one is a throwback to one my mother would cook up. I posted this picture on Instagram and a rude lady commented that she’d NEVER make this … her username was “diva” something or another, go figure. Well lady, just la-ti-da for you – I’m sorry that you’re missing out on the best casseroles ever and don’t know how to enjoy the simpler things in life. YOUR LOSS!

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I’ve made these once before and they were just as tasty. Gotta love a good Philly cheesesteak that you can make in your own kitchen, especially here in Texas.  I’ve heard of one restaurant that supposedly makes bomb.com cheesesteaks but it’s a 45-60 min. drive … yeah, I’ll keep to my kitchen.

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Y’all are gonna think I’m crazy, I’ve never done this before and I regret it so hard! I don’t really care for “naked” drum sticks (no bbq sauce) but I put a small blob of butter under the skin and the chicken turned out so juicy! I also doubled up on seasoning, under the skin and around the entire drum stick. I let them marinate for the day and they turned out great. I’m seriously doing this EVERY TIME from NOW ON. Bake for an hour at 350-375.

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This was a new recipe from the diabetic magazine I told you about in my last post.  Maple-mustard turkey thighs with tiny potatoes. Cook on low for 6-7 hours, or high for 3-3 1/2 hours.  You’ll need to spoon the leftover sauce over your plate once it’s all served up; the inner turkey thigh was a little dry and could have used a bit of the sauce. It was yummy and my house smelled amazing!

1 lbs tiny new potatoes (quartered)
4 turkey thighs (2-2 1/2 lbs total), skin removed –> BTW it was super easy to remove the skin with a paring knife
1/3 cup grainy brown mustard
3 tbsp maple syrup
1 tbsp quick cooking tapioca

1. Place potatoes at the bottom of the slow cooker. Arrange turkey thighs on top.
2. In a small bowl stir mustard, syrup, and tapioca.  Pour mixture over turkey.
3. Cover and cook on low for 6-7 hrs or high for 3-3 1/2 hrs.

Serve turkey & potatoes topped with the maple/mustard sauce.

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Is fall really around the corner?

This past weekend was a tease of fall weather; it was 95 on Friday and Saturday morning – a shocking 60! Talk about a drastic change. It remained cool through Sunday thanks to some rain and a slight breeze but Monday morning, BAM, right back up to 87. Of course people of this city freaked out and I saw some scarves, fuzzy boots, and velor track outfits. I mean really… scarves? I don’t mean cute or fashionable scarves I’m talking bulky winter scarves. *face palm*

With the reminder of fall being around the corner I was excited to see a slow cooker feature in a diabetic magazine while waiting in the check out line at the grocery store. I picked up a copy because honestly I have about 4 slow cooker recipes that are my ‘go to’; it’d be nice to add some variety and find some new ‘go to’s’. There are some breakfast recipes which look interesting, the only down side is that they take 2-3 hours so you can’t cook them overnight. I don’t see myself waking up at 5AM to start breakfast so I can eat at 8AM. Maybe if we have overnight guests I’ll cook something the night before and reheat it in the morning however who likes rubbery, leftover eggs? I’ll have to find a way to create those meals. There were also great tips if you whip up your own recipe; protein to liquid ratio, % of starches to liquid, etc. Overall I’m ready to use and abuse my slow cooker this coming fall season.

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Speaking of my slow cooker, a classic in this house was Wednesday’s meal, stuffed cabbage. I followed that recipe for ingredient purposes only but I also added 1 large can of crushed tomatoes and 1 more can of tomato soup. To the meat mixture I added maybe 1/2 cup of crushed tomatoes (strained w/ a slotted spoon), I didn’t want the meat to dry out since I used lean ground turkey.  To the slow cooker I poured 1 can of soup, placed the cabbage rolls, poured the 2nd can of soup and the remaining crushed tomatoes (including all liquid).  They turned out so good! My house smelled amazing and dinner was super yummy 🙂

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We had shrimp fried rice …er… quinoa! Last Monday I cooked most of dinner that morning! I have 1 hr from the time I get home from teaching lessons to leaving for band rehearsal, clearly not enough time to prep and cook an entire meal. When I got home I threw the egg rolls in the microwave (hey, if the cooking directions offer oven and microwave instructions, opt for the faster one when time is not on your side), pan cooked the shrimp (which takes maybe 4 minutes?), and dinner was ready! Oh yeah, microwave the quinoa for a few minutes and cover it with a damp paper towel to create steam. A quick and healthy dinner, a much better option than fast food!

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I’ve been on a mushroom kick and last Thursday I found this yummy recipe. I had a leftover mixture of mushrooms/bacon from pork chops the week before and when I saw a honey-dijon chicken recipe topped with bacon and mushrooms, it was like the recipe was waiting to be found.

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Who can resist a good burger? I’m going to dub this one as the Thanksgiving burger. At first I wasn’t really sure of the ingredients and how it would taste but hello, it’s a Rachael Ray recipe so you know it’s gonna be good! I forgot to take an ‘after’ pic but click on the link and you’ll see it there 🙂 . These were super easy to prep and I cooked them on the stove. Also don’t be turned off by the grainy mustard (as I was) – I cut the amount in half so there would just be a hint of it in the cranberry sauce. Basically, it was delish. This is a keeper! Oh, english muffins are the buns (toast them so they don’t become soggy!), so fun! It kept the burger light.

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Last night’s meal was on point! Again, having only 1 hr to eat on Monday’s means getting dinner ready in the morning. These chops were so easy to put together, maybe 20 minutes to prep and cook (totally doable if you need a quick dinner after working a long day!). Since I’d be working when things would need to be reheated I left detailed instructions for my husband to get dinner going, at 4:20 he preheated the oven to bake roasted red potatoes (from the freezer section), after a few minutes he put in the pork chops, the remaining 6 minutes were used to steam veggies in the microwave. I love those steamer bags but these are plain veggies, no extra fatty or sodium filled sauces. Sprinkle some seasoning on the veggies and boom, a lovely side dish. Dinner was ready by 5:05 (I get home at 5pm) and devoured by 5:40.

Don’t ignore the freezer section, you can find some yummy things in those aisles.

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I think I forgot to write about these mini taco cuties last week. So easy and perfect for game days! Use won ton wrappers (I used 2 partially layered on top of each other, for each mini taco), fill with browned/seasoned meat (I used regular ground turkey + chili seasoning + diced onions), top with shredded cheese, and bake for 8 minutes (or until won ton wrappers are golden brown) at 350 degrees. Top with salsa once they’re done! These were scooped up so quickly so if you’re the chef for the day be sure to taste your creation before serving to guests!

Beautiful Disasters

Sometimes the best meals come to you when you’re not even thinking about … A few days ago I was getting excited about football season beginning this weekend and in the mix of things I quickly missed Pittsburgh and all of my yinzer friends. Lightbulb, peiorgies and kielbasa! Let’s pay homage to a wonderful city, beautiful friends and family, by eating a yummy meal that can be served with a side of fabulous memories. We love pierogies. LOVE. My husband will think this is silly but when we first started dating, he cooked pierogies a few times and it was ‘his thing’, no one was allowed to help. He’d be so proud of how perfectly they were cooked and would brag all night about dinner, that’s just sort of how he is but I loved watching him cook.

Another bonus for this meal, I can make a double batch and freeze them for a friend who is expecting a baby annnnnny day now (hurry up little one!!). Not all delivered meals have to be casseroles, spaghetti, or lasagna. I mean can you imagine? 5+ nights in a row of essentially the same thing. God Bless people who volunteer to bring meals over (whether there was a loss in the family, a birth, major surgery, etc.) but it’s okay to turn those offers down … I know the meals are meant to be quick and easy to reheat but real meals would be nice. Anyway, who wouldn’t love homemade pierogies and kielbasa?! I know my friend will as she’s a fellow yinzer friend, friends with benefits, HA 😉 !

Let’s take a look at some meals from the last few weeks … I had leftovers *whhhhaaaaat?!* but made sure to revamp them. There is a ‘3 hour tour’ pasta salad, it’s entertaining, just wait. My husband also made a request and over of course I couldn’t pass it up. ENJOY!

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A simple meal, smoked sausages (Oscar Mayer, they are so yummy … and better for you!), green bean salad, and roasted potato wedges.

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Chicken and spinach quesadilla and a corn/grape tomato/lettuce salad with Dijon vinaigrette.

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This was one of my revamped leftover dishes.  I made a slow cooker lasagna the previous week and had plenty leftover, I used it as a side dish and baked a quick chicken Parmesan.

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Here is the original dish – Lasagna Soup … which wasn’t soupy at all … so yeah, don’t let the name freak you out. Oh, I couldn’t find a single bottle of V8, small bottles came in 6 packs and we don’t drink that stuff so I used a can of plain tomato sauce.

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We love our pork chops! This version: honey & Dijon ‘sauce’ is the key component to pretty much everything on the plate. I coated the chop in a nice layer of the sauce, let it sit for an hour. While that was going on I pan-cooked mushrooms, bacon (already baked in the oven), and onions – drizzled more of that sauce and just let it simmer for 20 minutes until the onions were really soft. I added the chop into the pan and cooked everything for another 10 minutes, cover the pan so it steams, less splatter and faster cook time! On to the baked sweet potato which took 2 hours to bake. Really. I let my husband pick them out and of course he picked the most gigantic potatoes. As I sliced them open I went to the fridge and realized we were out of butter. Oops. No biggie, we had cream cheese and honey! Oh it was so good… think about it, what do you add to a sweet potato casserole? Usually cream cheese and brown sugar; we had brown sugar but I didn’t want the grittiness opting for honey instead.

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This is how I do corn when the husband isn’t home to man the grill. Salt, pepper, Old Bay (if you’re not from the East Coast you are truly missing out), and 3 blobs of butter. Loosely wrap each ear of corn in foil and bake for 40 minutes … I think I put the oven to 350.

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Another revamped leftover, quinoa stuffed peppers.  I served the corn with it, usually I cook Spanish rice … so just by changing up the side it appears to be a new meal. So if I didn’t tell you I used quinoa it may look like ground meat; I’ve made this one other time with white quinoa and it’s totally an image thing – using red quinoa made the meal look better, closer to using meat, it’s okay to trick the brain. The color really does help! Back story on the quinoa: we got a cute ‘thank you’ bag from a friend after keeping watch on her house while she and the kiddos were out of town and the red quinoa was included. I mean talk about a thoughtful gift, I’d say she knows us pretty well!

A few other cute items that were included was a Parmesan seasoning, add olive oil and it’s ready for bread to be dipped in it. Oh man it was sooooo good!  This shot glass was hiding as well …
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How fun is that? I’ve used it a few times already … so much easier than measuring spoons. I didn’t have to worry about spilling or pouring too much as I measured. It’s now best friends with my wine glass measuring ‘cup’. Greatly appreciated gifts! There are a few other things that I still need to use but I’m sure they will be yummy and fun!

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This was my husbands request … breakfast for dinner! I jokingly suggested chicken and waffles and husband loved the idea, so there that is.
Here’s the waffle recipe

Beer Waffles

2 cups Original Bisquick™ mix
1 egg
1 1/2 cups regular or nonalcoholic beer (12 oz)
2 tablespoons vegetable oil

The beer made the waffles so light and fluffy – usually 1 waffle fills us up but being lighter we scarfed down 2 waffles each! Please don’t judge. You couldn’t really taste the beer, we used Dos Equis which is a very light beer. For the chicken, I covered tenders in panko seasoned with cayenne pepper, not too much though, just enough for a tiny kick of flavor.  DRENCH in your favorite syrup and dinner’s ready!  Not exactly a diabetic friendly dinner but we’re allowed to cheat every now and then. I’m considering this meal for when my husband’s family visits next month, I see this being a crowd-pleaser.

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Tell me this doesn’t look yummy.  It’s a cucumber salsa. Healthy and delish. Easy to prep and even easier to enjoy.  Keep this in your back pocket for game days; nasty, greasy food is typically served up along a riveting football game. Opt for something like this! It looks like avocados but when it hits your taste buds it’ll be light and tangy.  I can’t remember what I served this with, I used it as a side for dinner one night. Yes it’s okay to use a ‘dip’ as a side.

AS PROMISED, the tale of the ‘3 hour tour’ pasta salad.

Friends invited us to their lake house for Labor Day weekend (the same friend who is STILL pregnant 😉 ) … I offered to bring a pasta salad. This wasn’t just any pasta salad, it was inspired by an Italian hoagie. We’re talking red onion, pepperoni, sausage, olives, red wine vinaigrette … the works. After making an early trip to the grocery store I slave over the counter slicing and dicing and boiling 8 cups of pasta:
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I combine everything and let it chill in the fridge:

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Beautiful, right? This is only a half serving, for photo purposes only, lol; aluminum tins don’t look pretty in pictures.

Back to the story, after everything was wrapped and ready to go, the salad was on the corner counter; my husband told me to get the lake house address … I went off to text my friend (my purse was in the car because we were pretty much ready to leave). I send the text and my husband gets in the car, we leave. Surely you know what’s about to happen. 45 minutes later we arrive at the lake house, I start walking to the house and my husband asks “aren’t you going to get the food?” OH SH*T. It was still sitting on the counter!  I got sidetracked, thought my husband would have seen the 10lbs of pasta salad to bring to the car.  Well that’s not what happened at all. He then asked if I wanted him to go back and get the salad, I said “yes” without hesitation, lol! I offered to do it since I forgot it but he’s the best and began his journey to save the salad.  Friends at the house asked if anything would go back in the salad, my response: the cheese, meat, onions …everything that made the salad cost $40. That’s right, I spent $40 on a pasta salad. D’oh. It’s not like we left behind a bag of chips. So he made the 45 min drive home and 45 min drive back to the lake house, hence the newly named ‘3 hour tour’ pasta salad. It was a beautiful ALMOST disaster of the night which is okay because it was delish and all of it went. Well thank goodness … I mean, if it were out of pity then only some of it would have been consumed but not 1 noodle was left.  In the end, I’m glad he went back for the pasta and thankful I have such an awesome husband. LOVE YOU BABE!

 

A day in my flippy floppy’s.

I’ve been asked these questions by a few of my friends and hopefully the answers will help people get in my mind (just not too much though, it can be scary 😉 ).

 

When do I plan my grocery list/weekly menu?
                  Typically every Saturday morning I watch the Food Network as my inspiration, 3 shows are my staple: The Pioneer Woman, Trisha Yearwood, and The Kitchen.  I grab ideas from Giada and Bobby Flay if I sit around long enough.  Funny how when one becomes older it goes from Saturday morning cartoons to cooking shows; I become grumpy if I miss my shows!  For the meals, I always make sure to have 1 of each if possible: fish, vegetarian, 3 different meats; leftovers happen 2x a month if I’m lucky. If you don’t have the time to watch TV (it’s ok, not everyone does – I happen to be off on Saturday’s so it’s my only time to sit down & breathe), start searching the Food Network website. The recipes are very clear and pictures are super helpful plus you can see a scale of how easy/difficult a recipe is. For the most detailed pictures go to The Pioneer Woman.

                   I honestly keep an open mind as to how I plan on preparing any of the said main ingredients.  We became tired of fish filets so I’ve attempted fish stick a few time and they were successful, fish tacos are also fun which you can switch up for shrimp. I’ll try turkey burgers with all of the “toppings” diced into the meat with a yummy sauce and pretzel bun. Most of you know we love pork chops so I tend to keep those pretty simple and make different sides each time.  We love stuffed peppers (with OR with out meat!) and I can’t leave out my pasta dishes. Lord know I still have plenty of Dream Fields pasta from the recipe contest I won. Don’t let your slow cooker catch dust – it’s underrated in the kitchen and nothing is forcing you to cook a “casserole” or “soup” in it – I’ve done pulled bbq chicken and pork, stuffed peppers, curry chicken and rice, mashed potatoes, veggies, and spaghetti. Of course you need to think how long you’ll be out of the house, not all recipes call for an 8 hour cook time.

When do you go grocery shopping and what do you buy?
                I go shopping on Monday’s – this specific day serves a few purposes.  Most people go on Sunday’s by default, if you work weekdays it would be a tight squeeze between work/cooking/family time, plus kids need lunches for the week so going on the weekend is usually the easiest. Which ever works for you, do it. Back to my day of shopping, the store is empty and I get in/out under an hour which is all I really have time for! I allow for 30 minutes of unpacking once I’m home and then I begin to prep that night’s dinner (I have an hour between lessons and band rehearsal which is obviously only enough time to eat). So while I don’t have kids I am certainly on a tight schedule.

                 We used to belong to Sam’s for the cereal, meat, and house goods (paper towels, napkins, etc) bulk purchases.  I tried bulk fresh produce but it only lasts a week and forget about fresh bread not going bad in a few days.  So those adventures ended within the 1st year of our membership. I go to HEB, our local grocery store or Wal-Mart, it depends how I’m feeling.  I buy what I need for the week I’ve planned for and that’s it! I’ve stopped having to throw away rotten veggies/produce and if I make extra sauces I try to use it the following week. My fridge is no longer hiding 10 day old food, my counter is clear of produce and bread clutter, and my pantry is pretty organized (almost TOO organized) which makes it easy to see what I have or what I ran out of.  If your pantry is cluttered you could easily begin a collection of vinegar, spices, evoo, etc. and that stuff runs up a hefty tab if you keep purchasing it unnecessarily.   Once a week to the store also helps with our budgeting; my job doesn’t really pay on the 1st or 15th, money trickles in throughout the month and it’s not even guaranteed to be the same each week.

Here’s a few pictures of my thought process … I mean, weekly menu and grocery list:
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                   I use a standard ‘legal pad’ of paper, the back side from the previous week is used for my meal inspirations and the front side is where I break down each category of what’s needed.  Once I have 5 meals figured out then I ask my husband what his schedule is – I really should do that first and actually, I used to. It began to cramp what I wanted to create. If he worked nights I made sure something was on the menu that could be reheated quickly. We got into a rut of yucky food, ha! So I do my planning and then tweak meals if they don’t exactly fit our schedules or I’ll flip them around to different nights

                  The categories on my list consist of produce, dairy, meat, canned, frozen, and other. I go through each recipe and write down how many onions, peppers, tomatoes, etc. that I’ll need. This way I never buy too much or too little. Once I write down the main ingredients I go back and fill in the usual essentials: coffee, yogurt, cereal, toilet paper, napkins, etc.  If my husband needs something off the norm it is his responsibility to add it. Seriously. If he doesn’t write it down and only tells me, it won’t get purchase because I will forget about it. He’s learned the hard way a few times and is much better now. Oh, once the entire list is “done” i do a quick check to make sure I am actually out of everything I put down. If I happen to have it then it gets crossed out, one less thing to buy… plus I hate getting up/down to check the fridge and pantry, I do it all at once at the very end.  Also if I notice we’re low on random items I’ll add them at this time.

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So I hope this helps to give you an idea of what goes on with my planning and grocery shopping. Having it all planned on one day and shopped for on another allows me time to do other things in my minimal spare time, like buy dog food, get my car washed, fill up with gas, clean the house, take out trash, do MY laundry (husband does his own), clean up the back yard (remember, we have 3 sous chefs), etc. You can see why I don’t feel like running to the store last minute but sometimes it’s inevitable which means a text is sent to my husband asking if he can pick up ketchup or milk, luckily with him in the Air Force it’s an easy stop for him to make at the commissary.

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Keep those questions coming and I’m here to help you meal plan! If you want my exact recipes and list layout, I literally have my lists going back many, many weeks.  I can use it for reference but really it’s just easier to have that note pad instead of loose paper floating around.

TV Dinners 2.0

I’ve been seeing more pictures in my news feed of friends finding a new love for cooking – awesome! I read further and find out they are using these food delivery companies, which at first I thought was a time saver from having to go grocery shopping, I’m all for time savers if it means not eating fast food BUT THEN I realized all they are getting delivered are vacuumed sealed meals that they reheat in the oven. Hence the “TV Dinners 2.0” title of this blog post.  I applaud those people for taking the time to eat ‘right’ but please don’t brag you are learning how to cook.

When I see friends getting in to cooking I begin to borrow their recipes, stalk their Pinterest boards, or check their blogs to see what they cooked each week.  You fake cookers, I applaud your efforts in wanting to be ‘healthy’ however do not label yourself a ‘home cook’. Do not use hashtags that link yourself to people who painstakingly plan out their weekly grocery trips or scientifically figure out their schedules as to how much time they have to cook.  The best thing yet, these people actually accept compliments from their friends – “oh I didn’t know you knew how to cook, that looks amazing!” or “please give me that recipe, it looks tasty!” – well they can’t cook, all they are doing is pressing a button on the oven or microwave and don’t think you’ll get that recipe, they don’t even know what’s in it (other than the main ingredients … but sauces/seasonings, forget about it), especially nutrition facts – all of those pre-made sauces are loaded with fat, sugar, and salt.  So much for being “healthy”.  Don’t claim you made the recipe like it was your own.  That’s like plagiarizing a report – it’s not your idea nor did you put any effort in to making it.  I always post who I got a recipe from, whether it being a friend or Food Network chef.  If I make my own changes I make sure to give credit to the original and then add what I did.

I think a better thing to do would be, order these meals for a few weeks then learn how to make them yourself. Guaranteed it’ll be cheaper AND healthier! Any pre-packaged, store bought frozen, vacuum sealed meal is loaded with preservatives, sodium, and fat.  Hello, why do you think they taste ‘sooooo goooood’. Nothing healthy comes TV dinners.  You know Lean Cuisine is in major trouble for false advertising … they brag about low calories but never mention the % of sodium.  Where one thing “lacks” they boost up another. It’s unfortunate but true.

Bottom line, make your own food – quality, nutrition, and serving size are now in your control.

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Here’s the food I made this week!
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Homemade pizza 🙂 I love pizza night. My husband is the best dough/crust maker and it’s usually an ‘event’ when he’s helping in the kitchen. Caramelized onions, cheese, bacon – BOOM. Done. Best pizza yet!

IMG_7240  white bean, spinach, Italian 3-cheese blend, rotini ‘pasta salad’
Borrowed from a friend – I turned it into a casserole, once cooked pop it in the oven, top w/ crunch onions & more cheese… bake until the cheese lightly browns.  Sprinkle more EVOO when it comes out, the pasta may be a bit dry.

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This was almost a 1 pot dish, I added chicken for protein 🙂 Super easy, I let Bolner’s Fiesta chicken rub marinate on the chicken for an hour before cooking; make the one pot pasta dish as the recipe says.  Oh, I used Bolner’s Fiesta chili seasoning instead of the packet taco seasoning. Really yummy, plenty of leftovers which was important since my husband worked night shift all last week – he needed something to take with him.

IMG_7280A yummy repeat – The Pioneer Woman’s flat pizza taco … so good 🙂

IMG_7312 A major disaster, mashed cauliflower.  My husband and I wanted to add garlic & shallots because there wasn’t any flavor in the recipe (we tried it prior to adding those things and it was gross) … after adding those things – NASTY! I have a ton left over which is probably going in the trash. I don’t see it being fixed.

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 A slow cooker BBQ chicken – so easy & delish. I’ve made a few slow cooker BBQ’s and this one was the best yet. Served with smashed potatoes which were pretty fun.  I changed them up and added chopped onions, shredded cheese, and butter … once out of the oven I added sour cream. So the bbq chicken was supposed to be served as chicken breasts but I went to flip them in the cooker and they fell apart .. no biggie, I shredded them right before serving & we ended up with shredded chicken sandwiches, yum!

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One last repeat for the week, french onion soup.  I’ve made this once before and it turned out like a pot of mushed onions with some liquid. The onions absorbed all of the liquid … this version cooks the onions down FIRST then adds the liquid. So much better! Of course it’s a Pioneer Woman recipe, go figure. It was a labor of love – 2 hours of cooking time but totally worth it. You could probably cook the onions in a slow cooker for 4 hours on ‘low’ or 6 hours on ‘warm’ (make sure there’s enough butter so they don’t dry out). When you get home put them in large pot & add the liquid, let it simmer on the stove for 30 min.

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See something you like? MAKE IT! They are all worth the time and effort, then you can really brag about your cooking skills 😉

 

You’ve been fooled!

I’ve been pondering on what my next rant should be … Lays brought back their new flavor contest – cappuccino flavored potato chips? God we  (Americans) are such fatties! Eating that chip screams “I’m too lazy to drive to Starbucks and pay $8 for a cappuccino but let me get to the store and buy a bag of greasy potato chips”.  I bet you raved to your friends on the money you saved with your smart purchase.; your cholesterol is hating you right now though.

Hhmmmm… something that caught our (me and my husband) attention, the other day we saw 2 very large women who were wearing work out clothes (it’s up for debate if that was their choice stretchy outfit for the day or if they were actually coming from/going to work out) anyway, they came out of Jamba Juice, which is described as a ‘health focused chain for fruit smoothies’, with the largest smoothie size the store offers.  It appeared to be a red smoothie, so I’m guessing something containing strawberries.  Let’s say it was the Razzmatazz smoothie: 500 calories … if they opted for the “make it light” version then they are coming in at 310 calories although the sodium doubles.  Let that sink in, 500 calories is usually 1/3 of someone daily caloric intake, someone who eats healthy I should add.  These women surely eat over 2,000 calories a day – fast food for every meal (there was a McDonald’s cup in the cup holder… so yeah, I’m gonna guess they frequent fast food establishments) + a 500 calorie smoothie will get you to 2,000 calories faster than you can blink an eye.  It’s so disgusting that this store is claiming to be healthy.  Why even offer something that is 500 calories? How about make those smoothies but only in the smallest size, still 290 or ‘make it light’ 180; that’d be doing the general public a better service. While these women may think they are being healthy the store has them fooled; makes me shake my head.

Fruit contains a high percentage of natural sugars; people who aren’t diabetic don’t have to worry about such a thing but take a step back and see what you’re snacking on or drinking … just because your grocery cart is all blueberries, apples, watermelon, carrots, etc. doesn’t mean you’re ‘doing it right’. Check the nutritional info on those items you will be shocked at the carbs/calories/sugars/fats.  So that “sugar free” apple pie you’ve been eying – yeah, it’s not really sugar free.  The baker may not have added extra sugar but apples have enough natural sugars to make a yummy pie all on their own.  Think about that the next time you tell yourself “it’s okay to eat that, it says sugar free”.  Your intentions are in the right place but read the nutrition label and educate yourself.

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Ahh, I feel better after that! On to some yummy recipes that you should try.

 

I made the best meatballs last week … after making them I don’t know how many times, I have finally, scientifically, come up with the yummiest recipe.

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I used ground mild Italian sausage, a precooked & cooled quinoa/yellow onion mixture, panko, FRESH garlic & shallots, s/p to taste.  I used to do ground pork and other spices (a recipe I found on pinterest) but I began to change things and wound up with this beauty.  It seems silly but a perfectly season meatball just hits the spot.

What else… ah, my husband loved this one, a sweet potato and black bean “burrito” or wrap.  We had plenty leftover for a few lunches.  When we ran out of wraps the mixture went into a bowl and sprinkled some cheese, it was good on its own. A vegan meal and the meat wasn’t even missed!

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Of course, as promised, a meal honoring Elvis (I posted about it on my instagram account) – as August is the month he passed away in.  How does one make an “Elvis meal” healthy … I’m pretty sure he was prediabetic but never knew it. Come on, he was pretty large at the time he died. Love him anyway, he’s the king. I have a cook book of his favorite meals “Are You Hungry Tonight?”.
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Click on the photos of the recipes to enlarge them.
HERE ARE MY CHANGES
SOUP: 2% milk, doubled the celery and onions, low sodium broth, I left the potato skins on since they do contain some vitamins
There’s not much you can change about the soup, it was freaking delish though.
BLT & CHEDDAR SANDWICH: the smallest amount of mayo possible, romaine lettuce (we almost used spinach but it had gone bad 😦 ), turkey bacon, whole wheat bread; make sure you look for the label “WHOLE WHEAT” not just “WHEAT” – yes, there’s a difference.
We toasted the bread, plain, then stacked the ingredients.

We wanted to have classic comfort food but we know that comes with regret, do what you can to swap ingredients but keeping the integrity of the meal.  That was such a yummy dinner, indulging every once in a while won’t hurt you.

So we all have those “need to clear the fridge” days, right? When you have a few items that are about to go bad and you really don’t want to toss them, that was last week for me.  Eggs, tomatoes, potatoes, and the end of some salsa.  Well, I whipped together an easy brunch.

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I’m ready for tonight’s dinner … a 3 cheese pizza topped with turkey bacon and caramelized onions. YUM!

 

EAT HEALTHY! BE HEALTHY! THINK HEALTHY!

a buffet of pictures

I haven’t had the urge to really write but I wanted to update with pictures … let y’all see what’s getting devoured in this house. Enjoy!

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cobb salad – Greek inspired ingredients

The almighty dessert I was telling you about! 
IMG_7069  While it’s not a healthy option, indulging every once in a while is okay.  I used half the amount of butter and dark chocolate chips (dark chocolate is actually allowed and preferred for diabetics). Cutting and swapping items can be beneficial and maybe make you feel not SO bad for scarfing this treat down.

 

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yummy cucumber and apple salad with pesto salmon

 

The next 2 recipes are from this week:

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Who doesn’t love Sandra Lee? This panini was so easy to make! Use a George Foreman if you don’t have a panini maker… or 2 skillets… squish that sucker down and dinner’s ready!

 

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I took a recipe from a friend and revamped it for what was in my fridge.  We brought home brisket from a baby shower and wasn’t sure what to do with all of it, decided to swap out a few ingredients from the original and BOOM – dinner was created! Brisket topped with queso fresco topped with salsa and corn bread on the side.