What a great time of year to enjoy fresh fruits and vegetables. This week we’ll be making some delicious recipes with fresh ingredients that are healthy and quick. The stars of the show this week are peppers, zucchini, summer squash, eggplant and tomatoes. I haven’t made any of the recipes for this week, so I’ll be testing them along with you.
It’s also a week of no grocery shopping. I’m only making recipes that I already have ingredients for. It’s a little harder, but the fresh veggies delivered to the door are definitely a help. J Try them and let me know what your family thinks! I pulled all of these from allrecipes.com.
So here is the menu for this week – quick, easy and healthy so you can own what your family eats one meal at a time.
MONDAY
Eggplant parmesan
Side of veggies
TUESDAY
Chicken and summer squash
Rolls
WEDNESDAY
A night out at a baseball game with some wonderful friends so no cooking tonight!
THURSDAY
Stuffed peppers for two
Mashed potatoes
RECIPES
Eggplant parmesan
Ingredients
2 tbsp. olive oil
1 garlic clove, minced
1 small eggplant, peeled and cut into ¼-inch slices
1 tbsp. fresh basil
1 tbsp. grated parmesan cheese
1 medium tomato thinly sliced
½ cup shredded mozzarella cheese
Directions
Combine oil and garlic and brush over both sides of eggplant slices. Place on greased baking sheet. Bake at 425 degrees for 15 minutes, turn. Bake 5 minutes longer or until golden brown. Cool on wire rack.
Place half eggplant in a greased 1 qt. baking dish. Sprinkle with half of the basil and parmesan cheese. Arrange tomato slices over top. Sprinkle with remaining basil and parmesan. Layer with half of mozzarella cheese and remaining eggplant. Top with remaining mozzarella. Cover and bake for 20 minutes at 350 degrees. Uncover and bake for 5 minutes longer or until cheese is melted.
Chicken and summer squash
Ingredients
4 skinless boneless chicken breasts
½ tsp. salt
¼ tsp pepper
1 tbsp. butter
1 tbsp. vegetable oil
¾ pound yellow squash sliced
¾ pound zucchini, sliced
1 medium tomato – peeled, seeded and chopped
Directions
In a large skillet, melt butter in oil over medium high heat. Season chicken with half of salt and pepper and add to skillet. Cook until lightly browned – about 2 minutes on each side. Transfer to large plate and cover to keep warm.
Pour off fat for skillet. Add squash, zucchini and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes.
Transfer chicken to platter and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all liquid has evaporated, about 2 minutes. Arrange vegetables on chicken and serve.
Stuffed peppers for two (modified slightly based on some of the reader reviews)
Ingredients
2 medium green bell peppers
½ pound ground turkey
1 (8 oz.) can tomato sauce
¼ cup crushed Ritz crackers
3 tablespoons shredded cheddar cheese, divided
1 tablespoon chopped onion
½ teaspoon Worcestershire sauce
1/8 teaspoon red pepper
2 teaspoons garlic powder
½ teaspoon salt
¼ teaspoon pepper
1 egg, beaten
Instructions
Cut tops off peppers and discard. Remove seeds. Blanch peppers in boiling water for five minutes. Drain and rinse in cold water and set aside.
Lightly brown meat (not all the way through) and drain. Combine meat, ¼ cup of tomato sauce, crackers, 2 tablespoons of cheese, onion, Worcestershire sauce, salt, pepper and egg. Mix well. Stuff peppers and place in ungreased 1 ½ quart baking dish. Pour remaining tomato sauce over peppers. Cover and bake about 30 minutes at 350 degrees. Sprinkle with remaining cheese and return to oven for about five minutes or until cheese is melted.
You can add some chicken broth to the bottom of the pan to help steam the peppers if you want.
July 25, 2010
July 17, 2010
What's cookin' this week? July 19
It’s time to get back in the kitchen and whip up something good! This week I am making some family recipes. We are going to start the week off right with some smoked baby back ribs in the smoker. We are also going to have a delicious chicken stuffing casserole. I’m not a huge casserole fan, but this is definitely a family favorite. To make sure we get a little culture in our week, we are going to have a lasagna loaf and chimichangas, plus a breakfast for dinner night.
You would be amazed what yummy recipes your family members have. Plan a recipe swap with your family so you can share your favorites and build your recipe book. It’s fun to not only learn new recipes, but spend time with your family and learn what life is like in their kitchen. Send me your favorites too! Reader recipe week is coming soon!
So here is the menu for this week – quick, easy and healthy so you can own what your family eats one meal at a time.
SUNDAY
Smoked pork baby back ribs (in the smoker)
Corn on the cob
MONDAY
Chicken stuffing casserole
White beans
TUESDAY
Pancakes and eggs
Cantaloupe
WEDNESDAY
Lasagna loaf
Fresh fruit salad
THURSDAY
Chimichangas
Rice
Mixed veggies
FRIDAY
Appetizer night for the guys poker game
No menu would be complete without the recipes!
CHICKEN STUFFING CASSEROLE
From the kitchen of Yakeroo
INGREDIENTS
2 diced baked chicken breasts (or 1-2 cups of grilled, diced chicken breasts)
1 cup cream of chicken soup
1 stick butter
1 cup sour cream
¾ cup chicken broth
1 box stove top stuffing (chicken)
INSTRUCTIONS
Mix chicken, broth, soup and sour cream. In a separate bowl, melt butter and mix with stuffing. In a 9x9 pan, put in half the stuffing. Cover with chicken mixture. Spread on rest of stuffing mix. Bake 30 minutes at 350 degrees.
LASAGNA LOAF
From the kitchen of Aunt Mary
MEAT MIXTURE
½ pound ground sausage
½ pound ground turkey
¾ cup chopped onion
½ garlic clove, minced
1 tablespoon parsley flakes
½ teaspoon basil
½ teaspoon oregano
½ teaspoon salt
Dash of pepper
6 oz. can tomato paste
CHEESE MIXTURE
1 cup creamed cottage cheese (ricotta in our house)
¼ cup grated parmesan cheese
1 egg
CRUST
2 cans crescent rolls
2 slices mozzarella cheese or 1 cup shredded
INSTRUCTIONS
In a large skillet, brown meat and drain. Add remaining meat mixture ingredients. Simmer uncovered 5 minutes
Combine cheese filling ingredients
Unroll crescent rolls and separate into 8 rectangles. Place together on cookie sheet, overlapping edges. Press edges and perforations to seal. Spread ½ of meat filling down center of dough lengthwise to within 1” of edge of each 13” end. Top meat filling with cheese filling. Spoon remaining meat filling over top forming three layers. Place cheese slices over top. Fold 1” ends over edge of filling. Pull long sides of dough over filling, overlapping edges ¼”. Pinch to seal. Bake at 375 for 20-25 minutes until baked through and golden brown crust.
CHIMICHANGAS
From the kitchen of Aunt Lora
INGREDIENTS
2 ½ c. shredded cooked chicken (boil thighs 20 minutes) or use grilled diced chicken cubes
2/3 cup picante sauce
½ cup diced scallions
1 teaspoon cumin
½ teaspoon crushed oregano leaves
½ teaspoon salt
8 flour tortillas (8”)
8 oz. Monterrey cheese (or Mexican blend)
INSTRUCTIONS
Combine chicken, picante sauce, cumin, oregano and salt in sauce pan. Simmer 5 minutes or until liquid as evaporated.
Brush one side of tortilla with butter. Spoon 1/3 cup of mixture on unbuttered side and top with 2 tablespoons of cheese. Fold and place seam side down on 13x9x2 pan.
Bake in preheated oven at 475 degrees for 13 minutes or until golden brown.
You would be amazed what yummy recipes your family members have. Plan a recipe swap with your family so you can share your favorites and build your recipe book. It’s fun to not only learn new recipes, but spend time with your family and learn what life is like in their kitchen. Send me your favorites too! Reader recipe week is coming soon!
So here is the menu for this week – quick, easy and healthy so you can own what your family eats one meal at a time.
SUNDAY
Smoked pork baby back ribs (in the smoker)
Corn on the cob
MONDAY
Chicken stuffing casserole
White beans
TUESDAY
Pancakes and eggs
Cantaloupe
WEDNESDAY
Lasagna loaf
Fresh fruit salad
THURSDAY
Chimichangas
Rice
Mixed veggies
FRIDAY
Appetizer night for the guys poker game
No menu would be complete without the recipes!
CHICKEN STUFFING CASSEROLE
From the kitchen of Yakeroo
INGREDIENTS
2 diced baked chicken breasts (or 1-2 cups of grilled, diced chicken breasts)
1 cup cream of chicken soup
1 stick butter
1 cup sour cream
¾ cup chicken broth
1 box stove top stuffing (chicken)
INSTRUCTIONS
Mix chicken, broth, soup and sour cream. In a separate bowl, melt butter and mix with stuffing. In a 9x9 pan, put in half the stuffing. Cover with chicken mixture. Spread on rest of stuffing mix. Bake 30 minutes at 350 degrees.
LASAGNA LOAF
From the kitchen of Aunt Mary
MEAT MIXTURE
½ pound ground sausage
½ pound ground turkey
¾ cup chopped onion
½ garlic clove, minced
1 tablespoon parsley flakes
½ teaspoon basil
½ teaspoon oregano
½ teaspoon salt
Dash of pepper
6 oz. can tomato paste
CHEESE MIXTURE
1 cup creamed cottage cheese (ricotta in our house)
¼ cup grated parmesan cheese
1 egg
CRUST
2 cans crescent rolls
2 slices mozzarella cheese or 1 cup shredded
INSTRUCTIONS
In a large skillet, brown meat and drain. Add remaining meat mixture ingredients. Simmer uncovered 5 minutes
Combine cheese filling ingredients
Unroll crescent rolls and separate into 8 rectangles. Place together on cookie sheet, overlapping edges. Press edges and perforations to seal. Spread ½ of meat filling down center of dough lengthwise to within 1” of edge of each 13” end. Top meat filling with cheese filling. Spoon remaining meat filling over top forming three layers. Place cheese slices over top. Fold 1” ends over edge of filling. Pull long sides of dough over filling, overlapping edges ¼”. Pinch to seal. Bake at 375 for 20-25 minutes until baked through and golden brown crust.
CHIMICHANGAS
From the kitchen of Aunt Lora
INGREDIENTS
2 ½ c. shredded cooked chicken (boil thighs 20 minutes) or use grilled diced chicken cubes
2/3 cup picante sauce
½ cup diced scallions
1 teaspoon cumin
½ teaspoon crushed oregano leaves
½ teaspoon salt
8 flour tortillas (8”)
8 oz. Monterrey cheese (or Mexican blend)
INSTRUCTIONS
Combine chicken, picante sauce, cumin, oregano and salt in sauce pan. Simmer 5 minutes or until liquid as evaporated.
Brush one side of tortilla with butter. Spoon 1/3 cup of mixture on unbuttered side and top with 2 tablespoons of cheese. Fold and place seam side down on 13x9x2 pan.
Bake in preheated oven at 475 degrees for 13 minutes or until golden brown.
July 4, 2010
What's cookin' for the 4th?
The 4th of July is a time to stop and remember how blessed and fortunate we are to live in this country. Because of so many amazing men and women who fought for our country – some making the ultimate sacrifice – we enjoy an incredible freedom that we so often take for granted. The fact that I can write this blog and that you can read it is a great example of our freedom that so many other countries do not get to enjoy.
This past week I was part of a prayer and praise gathering for our new church property and we stopped for a minute just to be thankful for being out in the open to pray to and praise God. As a woman, I can go to work and pursue the career of my choice and I don’t take that for granted!
We live in an amazing country and we have AMAZING people who believe wholeheartedly in our country that they are willing to sacrifice their lives to protect it. I am truly grateful for these amazing people and the fantastic families that support them and keep the world moving while their loved ones are gone.
Take some time this week to stop and remember all the wonderful freedoms we enjoy every day!
As with many others, this is a crazy week in our house. Cookout today, business trip for me this week and then we are going on a road trip this weekend. Needless to say, there isn’t much time for cooking. It’s weeks like this that I’m glad I can cook ahead and have food in the freezer. We are going to give the stove a break this week and try to use up some freezer meals or make some quick and tasty salads. My goal this week is to watch what I’m eating while I’m away and make smart choices with every meal and every snack.
Have a fantastic week! If you are looking for great meals this week, look back to some of the previous menus for great ideas that are quick, healthy and affordable!
OWN WHAT YOUR FAMILY EATS…EVEN ON BUSY WEEKS!
This past week I was part of a prayer and praise gathering for our new church property and we stopped for a minute just to be thankful for being out in the open to pray to and praise God. As a woman, I can go to work and pursue the career of my choice and I don’t take that for granted!
We live in an amazing country and we have AMAZING people who believe wholeheartedly in our country that they are willing to sacrifice their lives to protect it. I am truly grateful for these amazing people and the fantastic families that support them and keep the world moving while their loved ones are gone.
Take some time this week to stop and remember all the wonderful freedoms we enjoy every day!
As with many others, this is a crazy week in our house. Cookout today, business trip for me this week and then we are going on a road trip this weekend. Needless to say, there isn’t much time for cooking. It’s weeks like this that I’m glad I can cook ahead and have food in the freezer. We are going to give the stove a break this week and try to use up some freezer meals or make some quick and tasty salads. My goal this week is to watch what I’m eating while I’m away and make smart choices with every meal and every snack.
Have a fantastic week! If you are looking for great meals this week, look back to some of the previous menus for great ideas that are quick, healthy and affordable!
OWN WHAT YOUR FAMILY EATS…EVEN ON BUSY WEEKS!
June 27, 2010
What's cookin' this week? June 25, 2010
In the midst of storms and heat in Ohio this weekend, I’m writing this week’s menu as the power turns on and off! Gotta love June in the Midwest.
Hot weeks in Ohio mean light dinners in the Miller house and this week is no different. I’m also making this Jamie Oliver week in our house! As you know, I’m a huge fan of his mission and his meals. I got two new Jamie Oliver cookbooks for my birthday this year and I’m excited to try out the recipes. There are so many that look light, delicious and healthy, but I had to stick to just a few.
MONDAY
Crunchy garlic chicken
Mixed veggies
TUESDAY
Shrimp and avocado with Marie Rose sauce – a meal in itself!
WEDNESDAY
Baked Cheesy pasta
Garlic bread
Salad
THURSDAY
Omelets with tomatoes, basil and cheese
Toast
FRIDAY
Frugal Friday – a day to save some money and clean out the leftovers!
RECIPES
Crunchy garlic chicken
1 garlic clove
1 lemon
6 crackers (Ritz work well)
2 Tbsp. butter
4 sprigs fresh parsley
2 Tbsp. flour
1 egg
2 chicken breasts (boneless skinless)
Olive oil
Salt and pepper
Peel garlic and zest the lemon. Put crackers in a food processor with the butter, garlic, parsley, lemon zest and pinch of salt and pepper. Whiz until mixture is very fine, then pour crumbs onto a plate. Sprinkle flour the flour on a second plate. Beat egg in small bowl. Smash chicken breasts slightly. Dip chicken into flour until both sides are coated, then dip into egg and then bread crumbs. Make sure meat is totally covered.
To bake the chicken, preheat oven to 475 degrees. Place chicken on a sheet pan and cook for 15 minutes. Cut chicken into strips and serve with lemon wedge for squeezing over.
Shrimp and avocado with old-school Marie Rose sauce
1-2 ripe avocados
1-2 handfuls of alfalfa sprouts
Flour
½ pound large shrimp, peeled and cleaned
Olive oil
2 cloves garlic
1 tsp. paprika
For sauce:
¼ cup mayo
2 tsp. ketchup
1 tsp. Worcestershire sauce
1 tsp. whiskey
1 lemon
Salt and pepper
Cut avocado and remove pit, then peel off skin and discard. Cut alfalfa. Put a handful or two of flour in a bowl. Drop shrimp into bowl and toss until coated. To make sauce, put mayo into a bowl with ketchup, splash of Worcestershire and whiskey. Squeeze juice from half a lemon. Add pinch of salt and pepper and mix well.
Place large frying pan on high heat. Then pour in two “good lugs” of olive oil. Smash garlic cloves and add to pan immediately followed by shrimp. Toss them well to coat in hot oil. Count to 10, then add pinch of salt and pepper, and the paprika for color and flavor. Toss shrimp for about 3-4 minutes in single layer until crisp and golden.
Divide avocado halves between plates. Divide alfalfa over avocados and place shrimp next to them. Drizzle sauce over avocados. Finish with drizzle of EVOO and sprinkle of paprika.
Baked Cheesy Pasta
This recipe calls for an English cheese, but I’m going to make it with a simpler cheese and hope it tastes as good. =)
1 8-oz. box of Camembert cheese (I am going to use mozzarella)
2 cloves garlic
1 sprig rosemary
EVOO
1 pound dried rigatoni
6 cups fresh spinach leaves
4 oz. parmesan cheese
Salt and pepper
Preheat oven to 350 degrees. Open box of cheese and unwrap it. Place back in wooden container. (You’ll have to improvise if you don’t get cheese in a wooden box) Peel and finely slice garlic. Pick rosemary leaves off stalk. Lay garlic slices on top of cheese, sprinkle with pepper and drizzle with EVOO. Scatter rosemary leaves and pat with fingers to coat. Grate parmesan.
Place box of cheese on cookie sheet and put into preheated oven for 25 minutes, until golden and melted. Bring a large pan of water to a boil. When cheese has 10 minutes left, add rigatoni to pan and cook according to package. When pasta is cooked, add spinach to pan – it only needs to cook for 10 seconds or so. Drain pasta and spinach, reserving some cooking water. Return pasta and spinach to pan and let spinach wilt. Drizzle with EVOO and add grated parmesan. If sauce is too thick, thin out with reserved water.
To serve, either drizzle over pasta or put in center of table and let everyone help themselves.
Enjoy dinner with your family this week and remember to OWN WHAT YOUR FAMILY EATS ONE MEAL AT A TIME!
Hot weeks in Ohio mean light dinners in the Miller house and this week is no different. I’m also making this Jamie Oliver week in our house! As you know, I’m a huge fan of his mission and his meals. I got two new Jamie Oliver cookbooks for my birthday this year and I’m excited to try out the recipes. There are so many that look light, delicious and healthy, but I had to stick to just a few.
MONDAY
Crunchy garlic chicken
Mixed veggies
TUESDAY
Shrimp and avocado with Marie Rose sauce – a meal in itself!
WEDNESDAY
Baked Cheesy pasta
Garlic bread
Salad
THURSDAY
Omelets with tomatoes, basil and cheese
Toast
FRIDAY
Frugal Friday – a day to save some money and clean out the leftovers!
RECIPES
Crunchy garlic chicken
1 garlic clove
1 lemon
6 crackers (Ritz work well)
2 Tbsp. butter
4 sprigs fresh parsley
2 Tbsp. flour
1 egg
2 chicken breasts (boneless skinless)
Olive oil
Salt and pepper
Peel garlic and zest the lemon. Put crackers in a food processor with the butter, garlic, parsley, lemon zest and pinch of salt and pepper. Whiz until mixture is very fine, then pour crumbs onto a plate. Sprinkle flour the flour on a second plate. Beat egg in small bowl. Smash chicken breasts slightly. Dip chicken into flour until both sides are coated, then dip into egg and then bread crumbs. Make sure meat is totally covered.
To bake the chicken, preheat oven to 475 degrees. Place chicken on a sheet pan and cook for 15 minutes. Cut chicken into strips and serve with lemon wedge for squeezing over.
Shrimp and avocado with old-school Marie Rose sauce
1-2 ripe avocados
1-2 handfuls of alfalfa sprouts
Flour
½ pound large shrimp, peeled and cleaned
Olive oil
2 cloves garlic
1 tsp. paprika
For sauce:
¼ cup mayo
2 tsp. ketchup
1 tsp. Worcestershire sauce
1 tsp. whiskey
1 lemon
Salt and pepper
Cut avocado and remove pit, then peel off skin and discard. Cut alfalfa. Put a handful or two of flour in a bowl. Drop shrimp into bowl and toss until coated. To make sauce, put mayo into a bowl with ketchup, splash of Worcestershire and whiskey. Squeeze juice from half a lemon. Add pinch of salt and pepper and mix well.
Place large frying pan on high heat. Then pour in two “good lugs” of olive oil. Smash garlic cloves and add to pan immediately followed by shrimp. Toss them well to coat in hot oil. Count to 10, then add pinch of salt and pepper, and the paprika for color and flavor. Toss shrimp for about 3-4 minutes in single layer until crisp and golden.
Divide avocado halves between plates. Divide alfalfa over avocados and place shrimp next to them. Drizzle sauce over avocados. Finish with drizzle of EVOO and sprinkle of paprika.
Baked Cheesy Pasta
This recipe calls for an English cheese, but I’m going to make it with a simpler cheese and hope it tastes as good. =)
1 8-oz. box of Camembert cheese (I am going to use mozzarella)
2 cloves garlic
1 sprig rosemary
EVOO
1 pound dried rigatoni
6 cups fresh spinach leaves
4 oz. parmesan cheese
Salt and pepper
Preheat oven to 350 degrees. Open box of cheese and unwrap it. Place back in wooden container. (You’ll have to improvise if you don’t get cheese in a wooden box) Peel and finely slice garlic. Pick rosemary leaves off stalk. Lay garlic slices on top of cheese, sprinkle with pepper and drizzle with EVOO. Scatter rosemary leaves and pat with fingers to coat. Grate parmesan.
Place box of cheese on cookie sheet and put into preheated oven for 25 minutes, until golden and melted. Bring a large pan of water to a boil. When cheese has 10 minutes left, add rigatoni to pan and cook according to package. When pasta is cooked, add spinach to pan – it only needs to cook for 10 seconds or so. Drain pasta and spinach, reserving some cooking water. Return pasta and spinach to pan and let spinach wilt. Drizzle with EVOO and add grated parmesan. If sauce is too thick, thin out with reserved water.
To serve, either drizzle over pasta or put in center of table and let everyone help themselves.
Enjoy dinner with your family this week and remember to OWN WHAT YOUR FAMILY EATS ONE MEAL AT A TIME!
June 24, 2010
Large Network Takes on Health Across All Platforms
I’m a bit of a Today Show junkie, but I found a new love for the show and the network this week. This week, the networks of NBC are focusing on “Be Well, Be Healthy” that focuses on what we eat vs. what we should be eating. Although many may see it as a publicity stunt, I think it’s much more. I’ve seen more and more companies across the country that are taking the lead and promoting healthy habits with their employees, educating their employees and even rewarding healthy behavior. From bonuses for exercising to free bicycle tune ups after reaching a certain number of miles that employees bike to work, employers are getting on board to help motivate employees to be healthier.
Sure, the cynic says that they are doing it because it helps lower insurance premiums, but it also improves productivity and typically enhances the overall work environment. Working together with peers to improve your lifestyle improves your health, your family’s health and helps you build relationships with co-workers that you might never have interacted with before.
As I mentioned, NBC is doing a series of reports on healthy eating and are providing tools to help families get healthier by giving them ideas. Check out this site for some great ideas for getting moving today.
http://healthyatnbcu.com/
I also came across an interesting fact while doing research at work this week. The GSA (U.S. General Services Administration) is often seen as a “landlord of the federal government.” They are pushing for healthier options in the workplace including food and fitness facilities. Some items on their list include new requirements for healthy, sustainable options for cafeterias and vending machines. They are also installing farmers’ markets on federal property! What a great idea! I would love to shop for my lunch and dinner at a farmers market during lunch. I bet you could learn so much! They also have signs throughout their buildings encouraging people to use the stairs instead of elevators. What great ideas and they are relatively simple to implement.
What is your company doing? How are they encouraging health and wellness for you and your co-workers?
Sure, the cynic says that they are doing it because it helps lower insurance premiums, but it also improves productivity and typically enhances the overall work environment. Working together with peers to improve your lifestyle improves your health, your family’s health and helps you build relationships with co-workers that you might never have interacted with before.
As I mentioned, NBC is doing a series of reports on healthy eating and are providing tools to help families get healthier by giving them ideas. Check out this site for some great ideas for getting moving today.
http://healthyatnbcu.com/
I also came across an interesting fact while doing research at work this week. The GSA (U.S. General Services Administration) is often seen as a “landlord of the federal government.” They are pushing for healthier options in the workplace including food and fitness facilities. Some items on their list include new requirements for healthy, sustainable options for cafeterias and vending machines. They are also installing farmers’ markets on federal property! What a great idea! I would love to shop for my lunch and dinner at a farmers market during lunch. I bet you could learn so much! They also have signs throughout their buildings encouraging people to use the stairs instead of elevators. What great ideas and they are relatively simple to implement.
What is your company doing? How are they encouraging health and wellness for you and your co-workers?
June 23, 2010
Not your everyday salads
I know I promised some tasty lunch recipes last week and the week got away from me with all the party planning.
Here are the recipes that we tried last week and they were delicious! These salads don’t take much prep and can be made in the morning. These are also from the $7 a meal healthy cookbook.
Mediterranean Salad with Feta Cheese and Kalamata Olives
¼ cup extra-virgin olive oil
¼ cup balsamic vinegar
6 cups romaine lettuce, spinach or mixed greens (whatever you have)
2 tomatoes, diced
1 cucumber, sliced and then halved
½ cup kalamata olives, pitted and chopped
¼ cup red onion, diced
½ cup feta cheese, crumbled
Whisk olive oil and balsamic vinegar until well combined. Add remaining ingredients and toss well to coat.
Mixed Greens with Balsamic Vinaigrette and Dried Cranberries
¼ cup extra-virgin olive oil
¼ cup balsamic vinegar
Sea salt and pepper to taste
6 cups mixed greens
1 red bell pepper seeded and diced
1 medium red onion, diced
1 tomato, diced
1 cucumber, diced
2 Tbsp. dried cranberries
Whisk olive oil and balsamic vinegar until well combined. Add remaining ingredients and toss well to coat.
Spinach Salad with Grilled Salmon (YUMMO!)
¼ cup extra-virgin olive oil
¼ cup balsamic vinegar
Salt and pepper to taste
5 oz. salmon fillet, diced (I got the pre-packaged kind to save time but you can grill your own)
2 cups fresh spinach leaves
½ cup red grapes, halved
1 Tbsp. dried cranberries
Whisk olive oil and balsamic vinegar until well combined. Add remaining ingredients and toss well to coat.
These are just some ideas for something different than the typical chef salad to spice up your lunch a little. If you don't have the right ingredients, it's a salad so you can't really go wrong. Use up what you have.
REMEMBER - OWN WHAT YOUR FAMILY EATS ONE MEAL AT A TIME...INCLUDING LUNCH!
June 21, 2010
What's cookin' this week? -- June 21, 2010
Hello everyone! Welcome to this week’s menu! Sorry for the delay posting this week. It has definitely been a crazy weekend! We had a birthday party for the little one and a graduation party for the husband on the same day, then recovery/Father’s Day on Sunday.
When I was planning for the parties, I wanted to find things that were healthy, relatively inexpensive and would quickly feed lots of people. I came across this website called chipotlefans.com. There are recipes for Chipotle-like food that turned out pretty fantastic! This week we are eating lots of Chipotle-esque leftovers in other meals. I will include the recipes we used too because many of you from the party are asking about them!
So what are we eating this week? The hubby is also going to be gone this weekend so we are trying to keep it easy and light.
MONDAY
Taco salad (super easy combination of whatever you have in the cabinets)
TUESDAY
Kind of a crazy day so we are meeting for dinner before going our separate ways
WEDNESDAY
Chicken and veggie stir fry
Fruit salad
THURSDAY
Spaghetti with pasta sauce
Salad and garlic bread
FRIDAY
Cheese quesadillas on the quesadilla maker
RECIPES
Chipotle Grilled Chicken Marinade (modified slightly)
1 tsp. ancho chile powder (can find in the spice section)
1 tsp. black pepper
2 tsp. cumin powder
2 Tbsp. fresh oregano chopped
3 garlic cloves
¼ red onion, quartered
¼ c. vegetable oil
4 chicken breasts
Add all ingredients except meat in food processor. Puree until smooth. Put marinade and chicken in plastic Ziploc bag. Refrigerate at least one hour and up to 24 hrs.
After marinating, heat grill to about 400 degrees or heat small amount of oil in skillet if cooking inside. Grill lightly, turning only once, until done. Cook about four minutes on each side.
Chipotle’s Guacamole
(This recipe is fantastic! We really liked it)
2 avocados
½ of a jalapeno pepper, seeded and minced
¼ of a red onion, finely chopped
2 heaping tablespoons of cilantro, finely chopped
¼ of a lime, juiced
¼ tsp. salt
Chipotle Corn Salsa
6 ears sweet yellow corn (frozen corn works well too)2 poblano chilies1/2 red onion2 red jalapenos (not much difference between red and green so get what you can find)1/3 cup chopped cilantro1 tablespoon lime juiceSalt and pepper to taste
Roast the corn and Poblano chilies on a grill or BBQ and let cool. Cut the corn off the cob. Dice the Poblano chilies, onion, and red jalapenos. Combine all the ingredients and season to taste.
Chipotle Rice
1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white rice
1 cup water
1/2 teaspoon salt
1 Lime
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.
OWN WHAT YOU AND YOUR FAMILY EATS ONE MEAL AT A TIME
When I was planning for the parties, I wanted to find things that were healthy, relatively inexpensive and would quickly feed lots of people. I came across this website called chipotlefans.com. There are recipes for Chipotle-like food that turned out pretty fantastic! This week we are eating lots of Chipotle-esque leftovers in other meals. I will include the recipes we used too because many of you from the party are asking about them!
So what are we eating this week? The hubby is also going to be gone this weekend so we are trying to keep it easy and light.
MONDAY
Taco salad (super easy combination of whatever you have in the cabinets)
TUESDAY
Kind of a crazy day so we are meeting for dinner before going our separate ways
WEDNESDAY
Chicken and veggie stir fry
Fruit salad
THURSDAY
Spaghetti with pasta sauce
Salad and garlic bread
FRIDAY
Cheese quesadillas on the quesadilla maker
RECIPES
Chipotle Grilled Chicken Marinade (modified slightly)
1 tsp. ancho chile powder (can find in the spice section)
1 tsp. black pepper
2 tsp. cumin powder
2 Tbsp. fresh oregano chopped
3 garlic cloves
¼ red onion, quartered
¼ c. vegetable oil
4 chicken breasts
Add all ingredients except meat in food processor. Puree until smooth. Put marinade and chicken in plastic Ziploc bag. Refrigerate at least one hour and up to 24 hrs.
After marinating, heat grill to about 400 degrees or heat small amount of oil in skillet if cooking inside. Grill lightly, turning only once, until done. Cook about four minutes on each side.
Chipotle’s Guacamole
(This recipe is fantastic! We really liked it)
2 avocados
½ of a jalapeno pepper, seeded and minced
¼ of a red onion, finely chopped
2 heaping tablespoons of cilantro, finely chopped
¼ of a lime, juiced
¼ tsp. salt
Chipotle Corn Salsa
6 ears sweet yellow corn (frozen corn works well too)2 poblano chilies1/2 red onion2 red jalapenos (not much difference between red and green so get what you can find)1/3 cup chopped cilantro1 tablespoon lime juiceSalt and pepper to taste
Roast the corn and Poblano chilies on a grill or BBQ and let cool. Cut the corn off the cob. Dice the Poblano chilies, onion, and red jalapenos. Combine all the ingredients and season to taste.
Chipotle Rice
1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white rice
1 cup water
1/2 teaspoon salt
1 Lime
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.
Chicken and Veggie Stir Fry
We have leftover chicken and some veggies from a veggie tray that I'm going to mix up with some rice for a yummy, quick and healthy meal. Here is a recipe for chicken stir fry to try with whatever veggies you have or like.
http://allrecipes.com/Recipe/Chicken-Stir-Fry/Detail.aspx
OWN WHAT YOU AND YOUR FAMILY EATS ONE MEAL AT A TIME
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