Slowly introducing cool-weather comfort foods

Finally. It’s finally October however that doesn’t mean the weather is cooling down any 😦 We had an enjoyable weekend with windows open and the AC off… today it’s sticky-humid and 72 at 8:30am, a high of 90 is expected. Just when I wanted to start decorating for Halloween/Autumn the weather gods turn! I love heat and I love sun but I’d take a real fall before winter gets here – it’s supposed to be a doozie again this year. So with the tease of cooler temps I started to introduce new comfort foods to the weekly menu.

How about stuffing covered baked pork chops.Yes you read that right. Since stuffing is a no-no item with our new eating ways, I was missing it. I think it’s overlooked 99% of the year and then everyone goes crazy with it at Thanksgiving, it needs to be used more often and this is a great way to incorporate it throughout the year.
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Egg wash, flour, egg wash, coat in uncooked stuffing – seriously it’s that easy! Bake it and cover with yummy gravy (it’s absolutely needed or else you might chip a tooth on the stuffing, lol). Add some veggies (steam bag, cheat!) and instant mashed potatoes (added lots of shredded cheese, another cheat!). I’ll tell ya once again – if you have a “labor intensive” feature for dinner then opt for easy side items, in my case steam-in-a-bag veggies and instant potatoes. Use your own extras or seasonings to add some creativity and flavor. Although 2 pork chops took maybe 10 minutes to prep but dredging is messy which is why I picked easy side items.

Baked fish was on order as well this past week, I’ve made it once before – it’s a Rachael Ray recipe. Giving another nod to comfort foods I whipped up a mushroom & orzo dish, this one I’ve made 2 times before (1st time grand reveal at Christmas), the 2nd time I used whole wheat orzo and it was disgusting … the texture was not appreciated by myself or my husband, it was like cardboard! SOGGY CARDBOARD! I went for regular orzo this time and it was just as yummy as I remember the 1st time was. It’s a keeper.  I’ve also started using frozen pearl onions, do yourself a favor and copy me. Peeling a pearl onion is a pain in the neck x 12 (how many I originally used).

I had to turn it in to a casserole because I cooked it in the morning and reheated it for dinner.

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Who’s up for a 2 pot meal? EASY CLEAN UP!!! I heart the Pioneer Woman and her yummy creations. This recipe was on her show a few weeks ago when it was still 90 degrees and I was waiting for the right time to make this. Friday it was beginning to cool off and I knew the weekend would be nice as well; we always have leftover pasta so I wanted to enjoy it over the weekend too; anyway it was perfect! We got comfy on the couch with this piled high in a bowl, then there was silence. A sure bet that the meal is delish. Ok so back to the easiest dish ever; the pasta is cooked in 1 pot and the sauce/chicken/moz cheese goes into another. The cutest thing EVER at the grocery store were these mozzarella balls – you could either fight with the huge ball of moz and slice/dice it into small pieces to scatter around the sauce OR buy these lil fellas! Same price and none of the fuss. Yes of course it made plenty of leftovers which we enjoyed on Sunday, we needed a meal to comfort an embarrassing Steelers loss … while it didn’t make us feel any better about that game our stomachs were at least satisfied.

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At the beginning of last week since it was bea-u-tious and I figured to make a fun, tropical inspired steak. The sun was shining and screamed “MANGOES!”. I found the most amazingly juicy mango and was incredibly pleased with how much “meat” was on that sucker. I’ve finally figured out how to slice mangoes the right way, thanks to The Kitchen (TV show).

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Here it goes – I used the mango mixture on top of the rice and steak, 2 for 1 deal.  All it is, is mango/jalapeno/cilantro/lime juice. DONE.  While the rice cooked I tossed in cilantro and lime juice to boost the flavors.  Once plated I topped the rice with mango and same for the steak, add a side salad and it really looks like something you’d pay a good penny for at a restaurant. Hubby is home for dinner for the next few weeks due to a training class he’s in right now so he actually has “normal” work hours. I love it and am living in the moment each night we get to have dinner together – no planning what can be reheated and not turn in to rubber, it’s pretty fantastic.

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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!

I ran out of ketchup.

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My parents would be shocked.

I was saddened by the discovery.

My husband just laughed.

At 3:30pm yesterday I realized I didn’t have enough ketchup to make a bbq sauce; I didn’t even have enough to make 1/2 of the recipe. I had maybe 2 TBSP of ketchup remaining and that surely wasn’t going to cut it. There was a day when my mother always had a back up bottle in the pantry because I literally drank ketchup.  I too began stock piling ketchup, buying the mega 4 pack at Sam’s however as of lately with all of my new cooking adventures, I find myself using less and less of this fabulous condiment. I mean, to give you an idea of my ketchup addiction: I wouldn’t even touch a steak without ketchup – I don’t care if I was at home or at a 4 star restaurant. I could give a hoot about the eye rolls in my direction. I LOVE KETCHUP. My favorite dinner is chicken nuggets with too much ketchup for every bite.

You know you’re obsessed when:
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This is the first time I’ve ever run out of ketchup and I’m sure it’ll happen again but it made me stop and think – I hardly buy ketchup anymore, it’s not on my weekly shopping list anymore… maybe monthly if that. Wow, what a difference a year makes. Yes, in 1 year I’ve almost kicked my addiction of ketchup. I still use it but as sauce bases or for the obvious hot dog dinner.

I digress; hubby picked up an emergency bottle on the way home from work and dinner continued.
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burger recipe here                                                                       green bean salad recipe here

A ‘montage’ of pictures for the last 2 weeks of meals …
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slow cooker ribs                                                       meatball subs – leftover from a spaghetti & meatball night 😉

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mac n’ cheese & pork chops w/ caramelized onions/apples               slow cooker stuffed peppers

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potato salad (Martha, you disappointed me… this was not very good; from her “Great Food Fast” book)

IMG_6521 PIZZA NIGHT! No recipe… just used my imagination 🙂

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stuffed portobello caps (George Foreman recipe)                                pork chops … try this yummy marinade
goat cheese, evoo, black pepper, pesto, & I added tomatoes

back to life, back to reality …

You’re welcome if you’ve got En Vogue stuck in your head now. Oh, you didn’t before but now you do? My job is done.

I’m finally back on track! I haven’t spent my usual $80-90 for a week’s worth of groceries in a LOOOOOONG time. That’s what the holiday’s will do to ya! My cooking routine is normal once again as well because as I tried to eat Kraft Man n’ Cheese on Sunday night, my tummy gave me a big “F YOU” and probably the middle finger. Proof that I need to stick to healthy eating.

I can’t believe that I used to be able to eat an entire box of mac n’ cheese; the other night I got through 1 bowl and felt so incredibly sick. I guess the rest of those boxes are going to the food bank. I had purchased a 12 pack at Sam’s Club BEFORE we found out about the Diabetes; I donated 6 to a food drive a few months ago but I held on to the rest for an emergency snack situation. The new emergency was how my stomach was feeling. HA!

This week has an amazing line up – Monday was a German inspired pork chop with a side of brown rice/mushrooms; last night we had feta/spinach sausages and a baked sweet potato.

You have to know by now that we love pork chops – they are so cheap! Buy them already butterflied to make cooking time faster, plus it’ll look like you’re eating a huge piece of meat when in fact you’re not.  Recall that saying “you eat with your eyes”? Totally true! Even my husband was shocked at how big the chops were and I informed him they were just butterflied … a healthy deception.

This recipe is simple but  you’ll need some time to slice everything, get out your mandolin to help.  For 2 people, I used half a large jar of sauerkraut, 1 apple, 1 medium onion, 1/3 cup brown sugar, 1/2 table of caraway seeds. We have a small storage containers worth left over but it is so good served cold, making extra is okay 🙂 .

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Those of you who follow a Diabetic diet would know apples are a huge no-no with the natural sugars they contain. Yes, if you eat an apple by itself your sugars will spike however mixing them with protein and other veggies, it ends up balancing out.  I went easy with the brown sugar because well, it’s sugar! I put just enough in to cut through the bitterness of the sauerkraut – my husband didn’t even taste the sugar which is what I was going for, he only noticed the sauerkraut wasn’t so’ sauer’ 😉 .

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Simple side dish, you don’t need a formal recipe to make this. Boil a small box of chicken stock and 1 cup of water – pour in rice (I used just over 1 cup … the rice absorbed the stock so quickly, which is what the extra water is for), let it cook for 5 minutes – add sliced mushrooms – bring back to a boil – now simmer/cover for 15ish minutes. Done. You’ll need salt … or any kind of seasoning you’d put on steamed veggies (lemon/herb … garlic salt … whatever!).

So yeah, that was Monday. Now on to last night.

A slight cheat… I bought prepackaged feta and spinach stuffed sausages, added a delish baked potato, and a fun ‘hint of spring’ salad.  No “real” cooking occurred but that’s okay, it’s still better than that drive through line!  For you grillers out there, yes the sausages should have been grilled but the wind was like a tornado and actually knocked ours over. Yes, very windy. So onto the stove they went.

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For the sweet potatoes (Again, you don’t need a formal recipe! Just start cooking!) – poke ’em with a fork, spread EVOO all over, cover in salt, and let sit.  OMG these were the BEST ones I’ve made! They sat the entire day, just soaking in the EVOO and salt. My husband was in charge of cooking these since he got home before me, so I had to include instructions. It’s the teacher side of me, I can’t help it. What teacher doesn’t love stickies?!

 

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The sausages took 20 minutes on the stove (put in a pan of water, submerging half of the sausage), cover and cook on medium/high. Easy. Okay the ‘hint of spring’ salad: orange wedges! That’s it 😉 I mean, yes to lettuce, sliced carrots, and cucumbers … but the simple addition of oranges was a nice treat. My husband and I split 1 orange as to not send him into a sugar coma (those are real, stop laughing! 😉 ). A different topping choice for the sweet potatoes was cinnamon honey pecan cream cheese. You put those things in a typical casserole right? Why not a baked potato? Shoot, it was so yummy! Of course I picked up ranch salad dressing from my new favorite brand, Bolthouse. I’ll be using it again tomorrow on a pizza. I actually don’t like ranch but this one was goooooooood.  It wasn’t sweet or thick because it doesn’t use buttermilk; yogurt is the base. Plus only 45 calories per serving.

And to continue the trend of my snooping dogs …. bingo: sausages were opened. They came running.

 

Quit Yer Belly Achin’

I love the Facebook posts around holiday season: “Oh my God I ate too much” or “Oh my God I REALLY ate WAY too much”.  I say, host your own gathering and control the food spread. Obviously you may not be able to do this every year but it could be a start; show your friends how you can create an amazing buffet and not feel disgusting at the end of it.  Oh the other part of that is, freaking control yourself! Just because 10 trays of cookies are prepared doesn’t mean you need to sample a few from each.

Honestly sometimes I eat a light snack before going over to someones house. It’ll hold me over in case there are some bad foods offered – I won’t be hungry to eat; it can also curve my hunger in case there aren’t any finger foods and one must wait until dinner.  I don’t want to scarf my dinner down so fast that my belly hates me. It’s all about self control.

I may be blessed in the sense that my good friend Chelsea is all for eating healthy and cutting processed foods, it made Thanksgiving easy. There were no cries from the peanut gallery when I introduced my low carb/low calorie menu.

On to Christmas, my family came to town! I got to cook one dinner (Christmas Eve) for them, Chicken Marsala.  It was a bit difficult cooking for 5 adults when I’m used to only myself and my husband (even though he counts for 3 or 4 sometimes 😉 ) Dinner turned out great and they liked it.  Clean plate clubs all around. I added prosciutto this time (now that I don’t live in the ghetto, my new/fancy grocery store sells it!) and now I can taste why it’s necessary.  You need some kind of salty flavor since mushrooms are quite bland – the flavor of the Marsala wine cooks out and even using s/p on the chicken, the dish was still missing something the first time I made it.

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Everyone was in the kitchen! Josh requested ‘rusty mashed potatoes’ so he had to prepare them. They are pretty easy because they don’t require any peeling. He lucked out. My mom is a slicing and dicing machine.  She turned her nose to my mandolin and said “I’m your mandolin, give me those veggies”. Yes that’s my standard peppers, zucchini, and squash medley. It’s easy and tasty. Plus how pretty is it? So many colors!

We did have Christmas dinner at home, it was prepped and cooked by everyone.  It started with marinating a 3 lbs beef tenderloin the night before. I’m still getting used to the fact that my fridge can hold such an item – I love marinating food over night, the flavors are amazing! Easiest marinade ever, I didn’t “food process” it, just throw everything in the baggie (yes, dice the shallots and I put the rosemary branches in whole). I doubled everything since this piece of meat was extra special. Let that baby sit over night, pull out 30 minutes prior to grilling and you’re set.

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My dad braved the cold San Antonio weather to man the grill. He is the ultimate grill master; I won’t EVER order steaks at a restaurant.  He has made me expect the best when it comes to meat.  We’re slowly working on our grilling skills so hopefully Josh learned a thing or two while my family was here. I never experienced an oven cooked meat for a holiday while growing up. Even in 5 feet of snow, the grill was going.

Of course we had a theme for dinner, surf and turf! The seafood market at my new/fancy grocery store is fantastic. Obviously so is the meat market; they trimmed the tenderloin to perfection.  Seafood counter purchases: large scallops, jump shrimp, crab legs, and salmon. We kept it simple with the first three items: melted butter and threw in garlic, boom, there’s your sauce.  I used my favorite Martha recipe for the salmon.  Chelsea helped prepare a double recipe of it, brushed some on prior to cooking the salmon and then people could spoon on whatever they wanted once it was on their plate.

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I know you must be dying to find out what side dish I served. Drum roooolllllllll…. Mushroom Orzo! Geeze it was delish! I went back for seconds and there was only a small spoonfull! WHAT! The chef missed out! I have officially added it to my recipe box and will be making it again.  I actually didn’t have enough orzo so I threw in some quinoa. It was so pretty!

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I went with probably 2 dozen pearl onions, I don’t even know where the creator got only 8 from. Each of us would get 1/4 of an onion? Ridiculous! You’ll have to peel these stubborn suckers. Boil them for a few minutes, let them cool, and you should be able to pop the skin right off. Do this, save your sanity. Why yes that is a wine measuring glass! An awesome gift from my parents, based on the cooking regime Julia Child believed in: “I enjoy cooking with wine, sometimes I even put it in the food I’m cooking.” One side of the glass is “sips for the chef” and the other is an actual measuring cup.

I’ll leave you with an assortment of pictures from that day – going back for 2nds or 3rds isn’t so bad when you prepare a healthy dinner! Enjoy!

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To give thanks … part 2

Thanksgiving has come and gone. Phew-wee! It couldn’t have been easier, honestly. May I suggest frying a turkey for anyone reading this blog.  My dad is cringing as he reads this, he is the ultimate grill master. I never recall a Thanksgiving where the turkey was indoors. In fact, most meats were grilled… mom was in charge of sides and dad took care of the protein.

Anyway, we set the turkey to brine on Wednesday night and just let it sit for 16 hours (Thank you, Alton Brown). DONE. Washed it off at 3pm (the next day), let it get to room temp & then off it went to the oil. 40 minutes and it was done. What? No 8 hour cooking time in my oven so I can’t cook anything else? Not this year! It was the best thing EVER!!!

You’ve already read “part 1” of this blog so you know what I cooked up.  Here’s the order it all went down.

Bake the sweet potatoes at 9am, cooled and then prepped as the recipe called for.  I opted to not do the twice baked part; I turned it into a regular casserole. I was having issues not tearing the skin while scooping the “meat” out. Hey, last minute changes are okay.

Start the green beans at 11am, cook the beans and mushrooms and prep entire casserole.  Let it cool then into the fridge it goes, it’s ready!

My only ‘last second’ dish was the grits/mushroom/cheese casserole … for fear the grits would get soggy if prepped ahead of time.

Chelsea had the mac n’ cheese already done upon arrival. She whipped up her famous crab dip for an appetizer (took 20 minutes: 5 minute prep & 15 minutes to cook, easy & yummy!!!).  Stuffing would be made right before dinner and O.M.G. was it delish!

Two cooks in this kitchen was no issue at all and having my oven turkey free, it made for a calm afternoon. As the turkey took an oil bath we started the oven for reheating.  Since the turkey would only take 40 minutes we had to add in “cool down” time, another 20-30 minutes. You must let meat sit before cutting or carving so the juices don’t run out. No one likes dry meat.  We put all the sides in the oven at 300 for almost an hour. Yes, my oven was able to hold 5 large casserole dishes. I could literally hear the heavens above singing in glory.

What do I hear you chanting…. <we want pictures, we want pictures>  HERE THEY ARE!

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(yes I carved the turkey… after all, I sat at home watching many MANY episodes on the Food Channel as to how to carve a turkey.  I did pretty good!)

I actually forgot about another appetizer that Chelsea made and it dawned on me why … we ate it so fast that our brains didn’t have time to process the info but our taste buds sure loved it.  Melon wrapped prosciutto, is there anything easier than that? Take a cheat, buy pre-cut melon and this can get made in about 5 minutes (which is what Chelsea did). No one will shake their finger at you for not buying a whole melon and if they do, then ban them from the dish 😉

Also for dessert I bought pecan tarts and sugar free vanilla ice cream. Walmart had sugar free sweet potato pies and that’s about it, made for a sad shopping trip. So I opted for personal tarts which were 36g of carbs; again personal portions means no over indulging.

Overall it was a successful holiday … minus Hines Ward saying he was thankful for the Macy’s day parade (I’ll chalk that up to him getting hit a few too many times).  I hope you had a fantastic and stress-free Thanksgiving. As tradition for me at least, I started my day with the Thanksgiving Day Parade followed by the dog show. I wouldn’t have it any other way!

This little piggie was full, full, full.

We officially gave our property management a 60 day notice to us moving out! WOOHOO!!! We were approved for our VA loan and the lead contractor on our house says Nov. 20 is a firm closing date. We have our rental until the end of Nov. so we can take our time moving the small stuff, no rush!  I will have an amazing kitchen and an actual music studio/office and Josh will have his man-cave 🙂 .  We can’t wait to spread out.

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In the mean time, I will put up with my current small/nasty kitchen for another 30 days and cook delish meals, to the best of my ability.  Having friends to help is a Godsend, chatting & drinking takes away the constant thought of how disgusting the kitchen is.

Let’s get to it, my menu changed mid-week because we decided to go to dollar beer night at the Rampage hockey game (Friday) so I needed an easy dinner.  Chelsea made her sword fish on Thursday, spaghetti squash moved to Friday, and I made the chicken marsala on Monday. If you know food won’t go bad feel free to moves things around, no one said your menu was set in stone.

Friday – spaghetti squash with quinoa/pork meatballs
You will need to put in some extra muscle for this meal. Holy cow, I seriously worked up a sweat between trying to cut the squash in half and then scraping the seeds + “spaghetti” out; I was so tired when dinner was done.  I couldn’t cut through the first squash, thank goodness Cory was here. The second squash was easier, smaller ones are not as tough but then you don’t get as much “meat” from them.

I got this recipe from Emily, a college classmate – her blog is all about cooking on a budget and the meals are healthy! So for all y’all complaining on FB “eating right is expensive… it’s too hard to find healthy meals that taste good… I don’t know how to shop for healthy foods” STOP IT!  Quit your belly aching and do some reading, educate yourself and you’ll quickly realize changing your diet is incredibly simple. I mentioned it a few weeks back, just by changing my diet I lost 6 pounds in 1 month. Just to note, I am a somewhat active person but I don’t go to the gym.

Anyway, back to the squash + meatballs.

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Spaghetti squash has zero flavor so you must add seasoning. Emily’s recipe called for sour cream, cheddar cheese, and red pepper flakes.  While I did not have sour cream (I hate s.c. at this point, I had to make 3 trips to the store because I kept running out of it last week. I refused to go back again.), I used a TON of cheddar cheese which melted nicely, get some s & p on there with the red pepper flakes – you’ve got yourself a tasty dish!  The quinoa meatballs were incredibly easy and took 20 minutes from start to finish. You’ll spend most of the time on the squash so the meatballs can be saved until the end or they will dry out from sitting around.

Monday – chicken marsala
WOW what a simple dish! I always thought it was this complex Italian meal that would take hours. Nope, maybe 30 minutes! For a protein and vegetable, of course we added a side salad, but this is a complete meal that people will be impressed with.

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What can be easier than coating butterflied chicken breasts in flour, cooking them on the stove for 5 minutes on each side (you can do 1 at a time and just stack them in a dish so they stay warm), throw 2 large packages of mushrooms in the same pan when the chicken is done … boom, dinner is ready.  Yeah, yeah, yeah, add the chicken stock, Marsala wine, and butter – honestly though, I started at 7 and we were at the table by 7:45. The extra 15 minutes includes pulling out the ingredients, setting everything up, etc. plus setting the table and serving our plates.  Now this recipe calls for prosciutto which I left out, didn’t miss it.  My wallet appreciated the left out ingredient as well 😉 .

Tuesday – sloppy joes
HOMEMADE! None of that canned Manwich crap (which is incredibly delish but not the best healthy eating choice out there)
I’ll have to get the exact recipe from Chelsea but I believe she combined a recipe she already knew with a recipe from the Pioneer Woman’s blog.  BTW, love the Pioneer Woman. I think she might be the next cook I turn to for more inspiration.  Rachel Ray, while I love you and your “burger of the day” … I can’t stand how many ingredients your meals call for (like she’s actually reading this, HA!).

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Use any kind of meat, we had turkey and fake meat (hence the double stir action happening); halve *uncooked* biscuits, put cheese on one side, pile on the meat, and put in the oven to bake (until biscuits are golden brown). These were amazing and not sloppy! I know, totally defeats the name but these would be awesome for football Sunday’s or parties. Everything is contained in its own little biscuit of goodness. I ate 3 plus a side salad, Josh ate 5 (he’s so gross! LOL!) – between 4 adults I think 16 sandwiches were made and we have 2 leftover. Hello! Talk about being piggies last night. Whatever, you can indulge every once in a while.

Tonight’s line up is pretzel bun hot dog minis (stacked with cheese & sauerkraut), Thursday is shrimp scampi pizza (courtesy of Chelsea), and Friday calls for homemade pierogies + sauerkraut.

STAY TUNED & HAPPY COOKING!!!!