Spaghetti and "Meat" Sauce with Spinach and Cheese Muffins

If there is one food I know my son will eat all of without a fight, it's spaghetti, and there is no easier way to get that boy to eat veggies than to puree them into a sauce to go on the spaghetti! Most tomato sauce recipes call for sugar to cut the acidity of the sauce, but I use carrots instead! It gives us a nutrient boost while sweetening the sauce! If you like a chunky sauce, you can skip the puree step, but I prefer a smooth one. You can add any veggies you want, I sometimes like to add zucchini, mushrooms and spinach or kale, if I have them on hand, but this is my base recipe. Cauliflower and broccoli even go well pureed in this sauce! We aren't eating meat anymore, so I used vegetarian soy crumbles, but you can use ground beef, turkey, or chicken if you're a meat eater! I typically like to cook 1/4 cup bulgur in the sauce after I've pureed it, before adding the crumbles, adding an additional 2 cups chicken stock. However, my commissary doesn't carry it, so, unless I've gone to the closest grocery store in town, which I typically don't just because of the inconvenience, it's not always in my sauce. It adds more fiber and has a meaty texture, we really like it. This makes 8 cups of sauce! You can cut the recipe in half, if you want, or do what I did and freeze the remainder in ziplock bags in one cup portions for easy lunches later!

The way the spinach muffins were made in the recipe I used made them just okay, they weren't anything too terribly fantastic. However, when I ate the leftovers the next day, I reheated them in the microwave and drizzled with balsamic vinegar and let it soak in for a couple of minutes while I made my salad. SO much better with the basalmic, so don't skip that step!

 

Here is how I made the sauce:

1 large onion, diced

3 cloves garlic, minced

1 green bell pepper, chopped

2 carrots, chopped

2 stalks celery, chopped

1/2 cup chicken stock or white wine (I really like it with red, too, but my husband doesn't)

1 28 oz can diced tomatoes, with juices

1 1/2 tsp dried thyme

1/2 teaspoon dried oregano

1 tsp dried basil

1/2 tsp freshly ground black pepper

1/4 tsp crushed red pepper

1/4 tsp salt

1, 12 oz package soy crumbles

 

In a large pot over medium heat, add onion and garlic and cook until beginning to soften, a couple of minutes. Add in the rest of the veggies and saute until tender, about 5-10 minutes. Add in stock or wine and cook until exavorated. Stir in tomatoes, and seasonings, bring to a boil, reduce heat, and simmer, uncovered, 30 minutes to an hour, stirring often (Cover it if you want to let this simmer longer. The longer you simmer, the more the flavors will blend). Transfer to a food processor and pulse a few times to break up large pieces, then let whirl around on low speed until pureed to your liking. Return the sauce back to the pan, add in the soy crumbles, and simmer until heated through, about 5 minutes. If you're going to add bulgur, add it with the extra water when you add the crumbles, bring to a boil, reduce to a simmer and cook until tender, about 15 minutes.

This recipe makes roughly 6-8 cups

 

For the Spinach Muffins:

1, 14 oz package frozen chopped spinach, thawed and drained, or 12 oz fresh spinach

4 egg whites, lightly beaten

1/2 cup part skim ricotta cheese

1/2 cup freshly grated parmesan cheese, plus more for garnish

1 clove garlic, minced

1/4 tsp freshly grated nutmeg

1/4 tsp salt

1/4 tsp freshly ground black pepper

balsamic vinegar

 

Preheat oven to 400 degrees.

 

If using frozen spinach, squeeze dry (I let mine thaw in the fridge overnight instead of in the microwave so I don't have to wait for it to cool). If using fresh, pulse in the food processor until finely chopped.

 

Add spinach to a bowl and stir in remaining ingredients, except for vinegar. Use your hands, it's easier to combine! Divide the mixture between 8 muffin cups and bake until set, about 20 minutes. Drizzle with balsamic and let stand for 5 minutes to let them finish setting up and absorb the vinegar (Seriously, don't skip the vinegar, it really takes these from okay to awesome!). Run a thin silicone spatula around the edges and gently lift out and sprinkle with extra Parm! Enjoy!

This recipe makes 4 servings, two muffins each!



Christmas Dinner! Creole Butter Roasted Turkey, Creamed Baby Peas and Pearl Onions, Wild Rice and Mushroom Stuffing, Seasoned Red Potatoes, Broccoli with Parmesan and Walnuts, Brussels Sprouts with Bacon-Horseradish Cream, and Pumpkin-Gingersnap Cheesecake!

*For some reason, I'm unable to upload pictures from my computer, the browse box isn't coming up. I will add the images when I can figure out what's wrong. In the meantime, all of these recipes, along with the corresponding photo, are being posted to my Beachbody coach "like" page: www.facebook.com/bondgrlfit. I apologize for any inconvenience.*

Yes, I know, Christmas was three weeks ago and I am just now posting our menu. It's a lot of food, so the time it would take to post has been a bit intimidating! :) I made quite the massive spread, because I was originally planning on having family in town, but they ended up unable to make the trip, and I like to have dishes from all types of traditional sides you see at a large holiday meal: Meat, stuffing/dressing, potatoes, green side (Broccoli stood in for green beans this year), and I always like to accomidate brussels sprouts, because I love them, and peas, which are my son's favorite! Of course, even a girl who really doesn't like sweet food has to have a dessert on a holiday! The pumpkin cheesecake was perfect, because it fit the dessert bill while still being a bit savory, so we all enjoyed it! My son ate his piece like a pizza. Silly boy!

PS, it is annoying me to no end that I can not get images up here. A food blog with no pictures is lame. I'm still trying to figre out how to fix it. If you have any ideas, please let me know!

Here is how the turkey was made:
2 turkey breasts, about 4 pounds each (You could use a whole turkey, but I wanted the leaner breasts)
3 onions
2 ribs celery
1 large green bell pepper
1/2 stick (2 oz) unsalted butter
4 cloves garlic, finely chopped
1 Tbsp tomato paste
1/2 tsp cayenne pepper

Let turkey sit at room temperature for 30 minutes (A cold turkey won't cook evenly). Preheat oven to 400 degrees.

Meanwhile, finely chop enough of the onions, celery, and bell pepper to measure 3Tbsp each, reserve the rest. In a heavy pan, saute chopped veggies in 1 Tbsp butter, stirring occasionally until golden, about 10 minutes. Remove from heat and add the garlic, tomato paste, cayenne pepper and the remaining butter. Let cool slightly.

Place breasts on a rack in a roasting pan (If you don't have a rack, you can layer the bottom of the pan with carrots and celery to lay the breasts on. You don't want them on the bottom of the pan or the bottom of the bird will burn). Using your fingers, gently seperate the skin from the breasts. Gently spread the butter mixture evenly on the meat, and spread any extra on the outside of the skin.

Roast, uncovered, on the lowest rack in your oven for 20 minutes. Lower heat to 350 degrees and roast for another 1 to 1 1/2 hours until juices run clear and meat is no longer pink.

Transfer to a cutting board and let rest 15 minutes before carving. I like to carve the entire breast off the bird, then slice it. This way, it is sliced against the grain, resulting in more tender meat. I also like thick chunks of meat as opposed to thin slices, which I can do much easier with the meat off the bone!

This makes about 8-10 servings!

For the peas:
10oz frozen pearl onions, thawed
1 Tbsp butter
1 Tbsp flour
1 1/2 cups fat free half and half (Or evaporated skim milk, but that will make the sauce beige)
20 oz frozen peas, thawed
1/4 cup chopped fresh chives
salt and pepper

In a large skillet, cook onions in butter for one minute, add flour, and cook, stirring frequently, for 2 minutes. Add the milk and bring to a boil, simmer, and cook until thickened, 3-5 minutes. Add peas and cook until heated through, about 5 minutes. Stir in chives and season to taste with salt and pepper, then get it in your belly!
This recipe serves 8!

How to make the wild rice stuffing:
2 large leeks, white and green parts seperated and well rinsed
4 1/2 cups chicken broth
2 cups wild and whole grain rice mix (Or combine 1 1/2 cups brown with 1/2 cup wild rice)
olive oil cooking spray
salt and pepper
3/4 cup sliced almonds
1 lb mixed mushrooms, sliced (I used cremini and button)
1/2 cup dried currants
1/2 cup chopped fresh parsley
2 Tbsp grated lemon zest (2 lemons)
3/4 tsp allspice

In a large saucepan, combine leek greens, chicken broth, rice, and a little salt. Bring to a boil, reduce heat, and simmer until liquid is absorbed and rice is cooked, about 50 minutes. Discard leek greens and scrape the rice and wny remaining liquid into a large bowl.

Preheat oven to 350 degrees.

Chop the leek whites. In a large skillet sprayed with oil, cook until tender, about 5 minutes. Transfer to the rice. Spray the pan again and add the mushrooms. Cook, stirring occasionally, until browned, about 12 minutes. Scrape into the bowl with the riceand add the currants, parsley, lemon zest, allspice, and salt and pepper to taste. Mix well and transfer to a lightly greased 9x13 baking dish, patting the stuffing down. top with a lid or greased foil, and bake until hot, about 45 minutes. Uncover and bake until lightly browned, 10 to 15 minutes. Enjoy!!
This recipe serves 8!

What I did to those potatoes:
12 to 14 baby red potatoes
1 Tbsp butter, melted
1 tsp salt
1 tsp garlic powder
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp freshly grated black pepper

Preheat oven to 350 degrees

Quarter potatoes and place in a lightly greased baking dish (I like to add about 1/2 tsp oil, and wipe it around with a paper towel, this evenly distributes the oil and soaks up the excess) and toss with butter and seasonings. Bake, uncovered, for 30-45 minutes until tender and browned, stirring every 14 minutes. Shovel into your face!
This recipe serves 6-8!

To get the broccoli on your table:
1 large head broccoli, cut into florets
1 clove garlic, thinly sliced
1/4 tsp red pepper flakes
salt and pepper
2 tsp finely grated lemon zest
1 Tbsp lemon juice (1 lemon)
2 Tbsp freshly grated parmesan
1/4 cup chopped toasted walnuts

In a large skillet sprayed with cooking spray, cook broccoli over medium-high heat until it begins to brown, about 4 minutes. Add garlic and cook, stirring occasionally, until broccoli is crisp-tender and garlic begins to brown, about 3 minutes. Add red pepper glakes, salt and pepper to taste, and transfer to a serving bowl. Toss with lemon zest and juice and sprinkle with parmesan and walnuts. It's yummy, I promise!! :)
This recipe serves 4!

For zee brussels sprouts:
1 1/2 pounds brussels sprouts, outer leaves discarded, stems trimmed, and sprouts halved
4 strips turkey bacon, cooked until crisp and diced
1/4 cup reduced fat cour cream
2 tsp prepared horseradish
salt and pepper to taste

Bring an inch of water to boil in a lauge saucepan fitted with a steamer basker. Add sprouts, cover, and steam until tender 6-8 minutes (I like mine still a bit firm, I went for 6).

In a medium bowl, mix together sour cream, bacon, horseradish, and salt and pepper. Toss in the brussels sprouts, spoon into a serving dish, and feed it to your friends and family!
This recipe serves 6!

To make the awesome cheesecake:
1 3/4 cups gingersnap crumbs
1 cup Splenda or Stevia
2 Tbsp apple jelly, melted
3, 8oz pkgs low fat cream cheese, room temp (Don't use fat free, they use chemicals to give it texture)
6 egg whites, room temperature
1 cup canned pure pumpkin puree
1/2 cup low fat sour cream
2 tsp pure vanilla extract
1 1/2 tsp pumpking pie spice
1 1/2 Tbsp flour

Posiyion a rack in the canter of the oven and preheat to 350 degrees. Grease an 8-inch springform pan. In a medium bowl, combine cookie crumbs, jelly, and 1/4 cup Splenda. Press mixture evenly on the bottom and up the sides of the pan with your fingers. Bake until set, about 10 minutes. Transfer to a rack to cool completely and increase oven to 425 degrees.

Meanwhile, using an electric mixer, beat the cream cheese and remaining 3/4 cup Splenda on medium-high speed until light and fluffy, about 2 minutes. Scrape down the bowl. Beat in the egg whites, a little at a time, beating well after each addition. Add the pumpkin, sour cream, vanilla, and pumpkin pie spice, again beating until combined. Sprinkle the flour over and, you guessed it, beat until just combined.

Place the springform pan on a baking sheet and pour the filling into the shell. Bake for 15 minutes. Lower the oven temperature to 250 degrees and bake for 1 hour longer. Turn off the oven and let the cheesecake cool in the oven with the door cracked for 2 1/2 hours (You don't want it to cool too quickly). Transfer back to the rack and let cool to room temperature. Refrigrate, uncovered, until completely cooled, at least 10 hours or up to 2 days (I made this two days ahead of time).

An hour before you're ready to serve, remove the side of the pan and let the cheesecake sit at room temperature. To serve, cut into wedges with a sharp knife that's been dipped in hot water and wiped after each cut (To ensure clean cuts). Serve slightly chilled or at room temperature.

This recipe serves 10!

Moussaka with Whole Grain Rice Pilaf

    
*For some reason, I'm unable to upload pictures from my computer, the browse box isn't coming up. I will add the images when I can figure out what's wrong. In the meantime, all of these recipes, along with the corresponding photo, are being posted to my Beachbody coach "like" page: www.facebook.com/bondgrlfit. I apologize for any inconvenience.*

     So, y'all know by now that my husband and I decided to go vegetarian for the entire month of January (And probably onward, because we are really enjoying the changes in the way we have been feeling)! I will not lie, the first two weeks were rough, because we went through a week long detox period followed by a week of serious bacon and hamburger cravings, but now that all that has passed, we have been feeling phenomenal! This is the first meal that I've made where I've tried to imitate the flavor of a meat dish by substituting the beef found in a traditional moussaka with soy crumbles. My husband took one bite and got on to me for using meat, it was that convincing for him! The texture of the crumbles resembled slowly braised beef, it was tender and delicious. Honestly, I like this better with the soy crumbles than I do with meat! The man was so impressed with it that he actually asked that I make this a common dish on our dinner table! Yay!! :)
      Traditionally, moussaka is made with eggplant. My husband loathes eggplant more than he despises people eating babies, so I used zucchini instead, which has the added bonus of being one of my son's top five favorite vegetables! Yeah, I have a kid who digs veggies, I'll wait a moment while you glare at the screen with envy. ;)
      If you wanted to make this vegan, you could make the bechamel with unsweetened soy or rice milk. I wouldn't do almond or coconut, because I think their flavors are too strong, but play around and find what works for you. I have never cooked with milk alternatives, but will make sure I make an attempt at that soon, just to share what I feel works and doesn't. Don't use vanilla soy milk. I did that when making mac and cheese once. That was awful. Don't do it. You could also sub out the parmesan for nutritional yeast, and use veggie stock in the pilaf.
Here is how I made the moussaka:
1, 12 oz package soy crumbles (I used Morningstar Farms)
1/2 onion, chopped
2 cloves garlic, minced
1, 8 oz can low sodium tomato sauce
1/4 cup dry red wine (I used Menage A Trois California Red Wine. Pinot Noir would rock in this, as well!)
2 Tbsp coursely chopped fresh parsley
1/2 tsp oregano
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp freshly ground black pepper (About 2 turns of the knob)
2 large zucchini or 1 large eggplant, sliced into 1/2" slices
1 1/2 cups skim milk
4 teaspoons cornstarch
1/4 cup freshly grated parmesan (If you use the kind in the can, punch yourself in the face for me!)
1/4 tsp freshly grated nutmeg
1/4 cup panko (whole wheat if you can find it, I couldn't, but it exists) or dry whole wheat breadcrumbs
1/2 tsp crushed Italian herb blend (Or use 1/4 tsp basil, 1/8 tsp oregano, and 1/8 tsp parsley)

In a large pan lightly sprayed with olive oil, saute soy crumbles, onion, and garlic over medium high heat until crumbles have warmed and onions are tender, about 5 minutes. Stir in the tomato sauce, wine, and seasonings, bring to a boil, then simmer, covered, for 10 minutes.
Meanwhile, broil zucchini or eggplant for 3 to 4 minutes until tender. Remove from oven, and set to 350 degrees.
Multitasking further, while the zucchini broils, whisk together milk and corn starch in an unheated pot until starch is dissolved. Turn the burner to medium high and cook, stirring often, until thickened and bubbly. Remove from heat and stir in parmesan and nutmeg. Remove from heat.
Lightly grease an 8x8 pan and layer half of the zucchini on the bottom. Top with the "meat" filling, the rest of the zucchini, and all of the bechamel. Sprinkle the panko over top, spritz with a little olive oil (to help the panko brown), and bake for 35 minutes until bubbly and delicious!
This recipe serves 4 very hungry people or 6 with a normal appetite!
This is how the pilaf came into existance:
olive oil cooking spray
1/2 onion, finely diced
1 cup brown rice
1 bay leaf
2 1/2 cups chicken or vegetable stock
1/2 cup broken whole wheat spaghetti
(Unless you want an epic mess, break them up into a large bowl, or they will fly
EVERYWHERE! Take my word on this one!)
1 Tbsp freshly chopped parsley (Why don't you see it in the picture? I forgot to add it lol!)

In a small saucepan, saute rice and onion until rice is lightly toasted. Add in bay leaf and stock, boil, then simmer until water is hald absorbed, about 15 minutes.
Meanwhile, toast spaghetti in a small pan. After rice has partially cooked, add pasta, adding a little more water if necessary, return to a boil, and simmer 15 more minutes until water is absorbed.
Let stand for 5 minutes, then fluff with a fork and stir in parsley.

Now that I've told you how I made the pilaf for this meal, I'll tell you how I will make it in the future! Next time, I will use 3/4 cup brown rice with 1/4 cup wild rice, just to give it a variation in texture and more color. My husband also suggested I toss a few peas in next time, just for added color and texture, as well, so I might give that a try!
This recipe makes 6, 2/3 cup servings!

Spinach and Mushroom Smothered Chicken

*For some reason, I'm unable to upload pictures from my computer, the browse box isn't coming up. I will add the images when I can figure out what's wrong. In the meantime, all of these recipes, along with the corresponding photo, are being posted to my Beachbody coach "like" page: www.facebook.com/bondgrlfit. I apologize for any inconvenience.*

I love this recipe! All of the ingredients are things I always have on hand, it looks pretty, and is super fast and easy to make! Plus, it's delicious! I served this with peas (My son's favorite!) and mashed potatoes sprinkled with a little mozzarella!

Here's how I made it!

3 cups spinach
8 oz mushrooms, sliced (I used half cremini and half button)
3 green onions, sliced
2 T chopped walnuts
4 boneless skinless chicken breast halves
salt and pepper
1/2 tsp poultry seasoning
2 oz part skim mozzarella cheese, thinly sliced

Preheat oven to 350 degrees

In a large skillet, saute spinach, mushrooms, onions, and walnuts until mushrooms are tender and browned. Set aside, cover, and keep warm.

In the same skillet over medium-high heat and sear chicken for 2 minutes on each side. Transfer the pan to the oven and bake for 8 minutes, until juices run clear when pierced with a knife. Top with cheese and pop back in the oven for 2-3 minutes until melted. Serve, topped with the spinach mixture, and enjoy!

This recipe serves 4

Chicken with Chive Sauce and Broccoli Mashed Potatoes

*For some reason, I'm unable to upload pictures from my computer, the browse box isn't coming up. I will add the images when I can figure out what's wrong. In the meantime, all of these recipes, along with the corresponding photo, are being posted to my Beachbody coach "like" page: www.facebook.com/bondgrlfit. I apologize for any inconvenience.*

I had a lot of chives and mushrooms leftover from Christmas (I still need to post those meals!) that needed to be used up, so I decided to use them up with this recipe! I love mushrooms, so I tend to purposely buy too much so I have an excuse to throw them in to other recipes! Another thing I really love is broccoli cheddar soup, and I wanted to get my son to actually eat his mashed potatoes this time, so I knew adding broccoli and cheddar in to them would get the job done!

Here's what's up!
2 chicken legs
1/2 cup sliced fresh mushrooms
1/4 cup plus 2 Tbsp minced chives
1 T whole wheat flour
2 T chicken broth
1 cup evaporated skim milk
pinch freshly grated nutmeg
salt and pepper

Preheat oven to 425 degrees

In a large skillet, brown legs over medium-high heat for 3 minutes on each side, shove gently into the oven and bake for 15-20 minutes until cooked through and juices run clear when pierced with a knife. Remove from pan and let rest while you make the sauce.

In the same skillet, sprayed with cooking spray, cook mushrooms and chives for 2 minutes. Stir in flour and cook for a minute or two to cook out the floury flavor, and gradually wisk in the broth until blended. Whisk in the milk and nutmeg, bring to a boil, reduce to a simmer and cook and stir for 3-5 minutes until thickened. If it doesn't thicken as much as you like, make a slurry with a tablespoon of water and cornstarch, temper it with a little of the sauce, and gradually drizzle in to the remaining sauce while constantly whisking so it doesn't clump. Taste for seasoning, and salt and pepper to taste.

For the broccoli mashed potatoes:

2 medium potatoes, cut into 1/2 inch pieces
3/4 pound broccoli, chopped (4 cups)
1/2 cup shredded sharp cheddar cheese
1/2 cup evaporated skim milk
salt and pepper to taste

Cover the potatoes with water and bring to a boil. Add broccoli to a steamer basket and set above the potatoes and water, cover, and cook for 5 minutes. Check broccoli with a fork to make sure they are fork tender, and remove to a food processor. Drain potatoes and add back to the hot pot, burner turned off. Pulse the broccoli with a little milk until finely chopped. Add to the potatoes and mash with a potato masher, adding milk as needed. When completely mashed, stir in cheese and salt and pepper to taste. Enjoy!

This recipe serves 4

Tacos with Refried Beans and Salsa Rice

Sooo, I kinda really love tacos! Growing up in Texas, I crave Mexican food a lot. Most of my favorites are not the most healthy, so when I'm craving the flavors, I go for tacos! This is another great way to sneak in veggies, you can chop up and saute whatever you like, I like to add mushrooms and zucchini, because they kind of have a similar texture to the beef. It stretches out the meat, too, so you can feed more people on less meat, which we all know is the most expensive thing in the grocery cart! I didn't do that this time, because this was last minute and I didn't have them on hand, but it's really so good!

 For the tacos:
1 Box of taco shells (I don't normally buy packaged stuff, but this I do. Frying my own tortilla shells (Which, honestly, I like more), results in a load more fat, so I buy the shells.
1/2 onion, chopped
1 large clove garlic, minced
1/2 jalapeno, minced (optional, I would add more, but my house mates don't like food as hot as I do)
1 pound 97% lean beef
1 Tbsp chili powder
1 tsp cumin
1 tsp cayenne (Look! You've made taco seasoning! Now stop buying the expensive salt loaded crap! lol!)
shredded lettuce (Please, don't use iceburg, it has no nutrition. Go with green leaf or romaine for some iron and vitamins.)
chopped tomato
diced onion

Warm shells in oven according to package directions.

In a large pan, saute onion, garlic, and jalapeno until softened, 3-5 minutes. Crumble in ground beef, season with the spices, and cook until brown, draining fat if necessary (The most effective way to do this, I've found, is to line a mesh seive with paper towels, pour the beef in, fold the paper towel over the top to blot, wipe the skillet with another paper towel, and add meat back in the pan to dry off the excess). You can sauce the meat one of two ways, you can make the sauce in the pan with the meat, like I do, or you can make it in a seperate pot to drizzle over your tacos. It's up to you! Top with lettuce, tomato, and onion. If you want, top with a half tablespoon of crated cheese per taco (I add mine on top of the meat so it melts). If you're like me, top with hot sauce! :)

Taco sauce:
1 8oz jar tomato sauce
1 tsp cumin
1/4 tsp garlic powder
1/4 tsp cayenne (optional, if you like it with a little heat)
1 1/2 tsp oregano, crushed
1/2 tsp worcestershire

Combine all ingredients into a small saucepan, or in the pan with your cooked meat, and simmer for 15 minutes to allow the flavors to marry.

Refried beans:
3/4 cup dry pinto beans (Or you can use a can of beans. However, it's cheaper and you save sodium cooking dried beans)
1 onion, one half whole, the other chopped
2 cloves garlic, one smashed, the other minced
1/2 jalapeno, minced (Seeds out if you want it milder, leave them if you want it spicy)
1/2 tsp cumin
1/4 tsp cayenne
salt
pepper
chicken stock, at least 1/2 cup

Soak beans in enough water to cover overnight. Drain, rinse (Rinse them well, it cuts the gassiness of the beans), and add to a pot with enough water to cover by an inch, along with the whole onion half and smashed garlic clove. Boil beans, reduce heat to simmer, cover with a tilted lid, and simmer for 1 to 1 1/2 hours until tender. Drain and rinse again.

Saute chopped onion, garlic, and jalapeno until tender, add beans, seasonings, and stock. You can either mash the beans with a potato masher for courser beans, or puree in the food processor (That's what I do, I like them smooth), adding as much stock as necessary to reach desired consistency. Taste for seasoning and adjust as desired. I like to top mine with cotija cheese, which is not always available, so, instead, I'll use fat free feta (This is one of few fat free dairy products I'll use, as they don't add chemicals to compensate, and you can't taste the difference), which is very similar.

Salsa rice:
I don't have a recipe for this, lol! I had about a cup of leftover rice from a stir fry my husband made the night before, so I nuked it in the microwave with a few tablespoons of salsa. Easy, yummy, score!

Steak and Eggs with Creamed Spinach in Tomato Cups (Bonus! Leftover Idea!)

My husband made a stir-fry a few days ago and used all but three of these little steaks, and I needed to use them up. I needed a recipe that included more protein, since these steaks are small, I also love breakfast, it's my favorite meal of the day, so I like to make breakfast for dinner from time to time! I was thinking of maybe doing a hash or... a breakfast casserole, but with steaks, I like them to be front and center, not hidden. I would ordinarily have used sunny side up eggs, but I wanted to squeeze in some more vegetation, so I went with scrambled, since I could incorporate them right into the egg. When thinking of an accompanying veggie side, I thought of how my favorite steakhouse side is creamed spincach, but how it has too much liquid for a plate, and how yummy spinach is with tomatoes! Voila, dinner was now a concrete idea, just to get it cooked (I only made this for three, but I'll post the amounts for four):


For the steak and eggs:
4 small, lean steaks, extra external fat trimmed (I can't remember what cut we used, I think it was eye of round)
grill seasoning
worchestershire sauce
1/4 to 1/2 green bell pepper, chopped (Depending on how many eggs you use)
1/4 onion, chopped
1/4 jalapeno, minced (optional)
4-6 eggs (However many you want. I made one egg for me, one for my son, and two for my husband)
1 tablespoon evaporated skim milk

Preheat a large skillet (Or a grill, if it's not freezing death cold where you live!) to medium-high heat. Season one side of the steak with grill seasoning and add, seasoned side down, to the heat, then season the other side. Cook for 2-4 minutes (Depending on how you like it, I like mine mooable, so I went with 2, my husband likes his medium, so his was on for three), flip, sprinkle with worchestershire, and cook for an additional 2-4 minutes.

Meanwhile, in a small skillet, saute bell pepper, onion, and jalapeno until just slightly tender but still crisp. Beat eggs with milk and a little salt and pepper, then add to pan. Reduce heat to medium low, and let cook slowly, gently folding eggs occasionally (This will result in moist, fluffy eggs. If you cook them too quickly, they'll be dry). When cooked to your preferred level of doneness, remove onto plates (If you're like me, here is where you would generously give the gift of hot sauce!), and top with a steak. Enjoy!

For the creamed spinach:
1, 16 oz bag frozen chopped spinach
1/4 cup onion, chopped (Half of a medium)
2 cloves garlic, minced
1/2 cup evaporated skim milk
1/4 tsp pepper
1/8 tsp salt
1/8 tsp freshly grated nutmeg (I gave about 10 grates)
4 roma tomatoes, halved and scooped out (I saved the insides to chop up and add to my frittata in the morning)
freshly grated parmesan cheese

In a microwave safe bowl, thaw spinach in the microwave on high for about three minutes, scoop into a clean dish towel, and squeeze all of the water out until no more comes out.

Meanwhile, cook the onion and garlic in a small pot sprayed lightly with cooking spray until tender, stir in milk and seasonings, bring to a boil, then simmer until thickened. Add spinach and simmer, uncovered, until milk has reduced to desired consistancy, stirring occasionally.

Spoon into tomato cups and sprinkle with parmesan cheese! I've made this before with blue cheese, and broiled the stuffed tomatoes for a couple of minutes, which is excellent, as well!

 

Leftovers??

If you happen to have extra creamed spinach and tomatoes, what do you do with them? For me, the answer to any leftover veggie dilemma is a breakfast frittata! My breakfasts are always a cup of veggies with an egg, in various forms, but frittata is my favorite!

I had two stuffed tomatoes leftover from when I made the steak and eggs. I first sauteed about a tablespoon or two or diced red onion, then added the tomatoes, diced up, and sprinkled the spinach filling over the top (I also topped the spinach with a quarter of a jalapeno, chopped, because I need my food to be spicy!). I then poured a beaten egg over the top, covered, and let it cook over medium-low heat until it was cooked through, about 5 minutes, and sprinkled parmesan cheese over the top!! Yummmmmm!!

Meatloaf Muffins with Mashed Cauliflower Potatoes

This was a total last minute meal! I was originally going to make tacos, but had waited too long to remember to cook the beans to refry, and dinner would have been an hour late, so I spent forever trying to decide what to make, then decided on meatloaf. There wasn't enough time to make a whole loaf, so I stuffed the mix in muffin tins to speed the cooking time along! This was a...lso perfect, because the end pieces are my favorite, and these were crisp all around! This is a great meal to hide veggies from your kids, spouse, or even yourself! If someone is REALLY picky, you can even puree the veggies, no one will ever see or taste them!Meatloaf is always an awesome throw together meal, because you can toss in whatever it is you have and it will be amazing regardless of what's in it! Unless what's in it has turned... ;)

 


 For the meatloaf:
 2c assorted veggies, chopped (I used carrots, celery, red bell peppers and onion. I've done it before with leftover roasted red bell, zucchini, yellow squash, mushrooms, and spinach before, soo good! This is an excellent use up for leftover cooked veggies, too!)
1 pound 93% lean ground beef (Or turkey breast)
1/2c whole wheat panko or breadcrumbs
1/4 cup evaporated skim milk (It has a thicker consistency, so I find it to be a better binder than regular milk)
1/4 tsp black pepper
2 Tbsp barbecue sauce, plus more for topping (You could also use ketchup, spaghetti sauce, salsa, pesto, chimichurri, alfredo, etc)
2 Tbs chopped fresh herbs or 2 tsp dried (I used parsley and chives)
1/2 - 3/4 cup shredded reduced fat cheese, if desired

Preheat oven to 350 degrees.

If not using leftover veggies, steam, roast, or saute them and add them to a large bowl with the remaining ingredients. Mix well. Lightly spray a 12 cup muffin tin with oil and fill with meat mixture. Top with 1/2 to a full tablespoon of the remaining sauce you mixed into the meat.

Bake the muffins for 15 minutes, top with cheese, and bake for another 5. If you're not topping with cheese, bake for 20 minutes and enjoy! When I make them with barbecue sauce, I also like to top mine and my son's with a little yellow mustard to brighten it up. Husband doesn't care for the mustard, however, so I leave his alone.


For the mashed potatoes:
This isn't completely potato, but ssshh, my husband doesn't know that!

1 medium to large Russet potato, cut into one inch pieces, skin on, that is where most of the nutrients are!
1/4 head cauliflower, cut into florets
chicken stock as needed
1 tsp butter (Yes, that is all. You don't need a lot of butter for buttery flavor, no margerine, it is one molecule from being both plastic and paint, don't eat that.)
evaporated skim milk as needed
salt
pepper

Fill a pot with water and salt it, add potatoes, top with a steamer basket and fill with cauliflower, cover, and bring water to a boil. Boil/steam about 5 to 10 minutes until veggies are soft (If you don't have a steamer basket that fits over the pot, either use two different pans or steam the cauliflower in the microwave with a little water in a microwave safe dish or container until soft. I wouldn't boil them). Once tender, drain potatoes and add back to the hot pot (Burner off, however) to let dry some while you transfer the cauliflower too a food processor and puree until smooth, adding chicken stock as needed. Add the cauliflower and butter to the potatoes and mash with a potato masher (I like my potatoes a bit chunky, if you prefer whipped potatoes, then transfer back to the food processor), adding milk as needed. When it's the consistency you want, season with S&P to taste. I topped mine with a few crumbles of blue cheese, that's just how I roll! :)

Chicken Marsala

I love chicken marsala, but it's not always the most waistline friendly meal! After searching through a few cookbooks, I took their ideas, and used some of all of them to make the dish healthier and lower in fat!

2 whole chicken legs
salt and pepper
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 onion, chopped
1 clove garlic, minced
8 oz cremini or button mushrooms, stemmed and sliced
1 cup marsala wine
1/3 cup chicken stock

Preheat oven to 400 degrees.

Season chicken with salt, pepper, basil, and oregano. In a large pan sprayed with olive oil, cook chicken for three minutes on both sides, then transfer pan to the oven and bake for 15 to 20 minutes, until the juices run clear when pierced with a knife.

Meanwhile, in a small pan over medium heat, saute onions and garlic until tender, about 3 to 5 minutes, add mushrooms and saute until tender and juices have evaporated, about 10 minutes.

Remove chicken legs from pan and let cool slightly. Add the mushroom mixture into the pan the chicken cooked in and return the pan to medium-high heat. Add the marsala and chicken stock and cook, uncovered, until the wine mixture has reduced by half, about four minutes. Cut the leg from the thigh of each chicken leg and return to pan, turning to coat with the sauce. If necessary, cover the pan and simmer until chicken has warmed through.

To serve, top chicken with the sauce and dive in!

Chicken Ramen Noodle Soup

Yeah, yeah, yeah, not fancy, I know! This is the first thing I made after we got to California. I needed something fast and cheap to make for lunch, what could fit the bill better than this? I kept all of my spices and non perishables so I wouldn't have to buy more than absolutely necessary, so I only had to buy a couple of things, perfect!

In college, ramen was my perfect go to, so I played around

with it enough to enjoy doctoring it up!

Here is what I did;

This takes 30 minutes to prep and cook.

1 package Oriental flavored ramen noodles (Any flavor would work!)

1/2 yellow onion, chopped

1 clove garlic, minced

1 medium carrot, diced

1/2 teaspoon Chinese 5 spice

pepper

1 large can Swanson chicken, drained

1 1/3 cup frozen peas

1 cilantro buillon cube (I had no cilantro, and Mom had sent me some a while ago, use 2T cilantro, if you want!)

juice of 1/2 a lime

Siracha

black sesame seeds

2 tablespoons salted peanuts, chopped

In a small pot, boil 4 cups of water and season with seasoning packet. Boil pasta 3 to 5 minutes, stirring to break up, until cooked. Drain pasta, reserving water.

Meanwhile, in a medium pot coated with cooking spray, saute onion, garlic, and carrot, seasoned with 5 spice and pepper, over medium heat until beginning to soften, 3 to 5 minutes. Add in pasta cooking water and simmer 10 minutes. Add chicken and peas and simmer another 10 minutes. Crumble in cilantro buillon (Or stir in fresh cilantro.) and stir in lime juice and siracha to taste. Ladel into bowls and garnish with sesame seeds and peanuts. Enjoy!!

If you're concerned about sodium, use only 1/2 of the seasoning packet and replace 2 cups, or all, of the water with chicken or vegetable broth, and increase 5 spice to taste.

This recipe serves 2.

Chicken Fried Steak with Corona Onion Gravy, Broiled Potatoes, and A Rather Unorganized Vegetable Assortment

I. Love. Chicken. Fried. Steak. Ask anyone who knows me even slightly and they will tell you. There was a time that I could not walk into an eating establishment that served it and not order it! That changed when I had my baby and needed to shed that baby weight and got a little anal about what I ate. However, there are still two places where you will not catch me dead with any other item on my plate. Luby's, and Kelly's Country Cookin'! That is the reason I don't go to those places but very rarely! At Kelly's, it is the size of my back, just about, and, for breakfast, comes with a biscuit (Which is the size of a coffee saucer. Everything is huge there. Everything.) and gravy (I get mine with sausage! Oink oink!), two eggs, and grits or hashbrowns (Grits for me!). Start with the eggs, since you don't want to take them home, reheated eggs are gross, and the rest can feed you for four meals. Four. Seperate. Meals. It's $9, too! Value? I think so!

I am aware that "A Rather Unorganized Vegetable Assortment" is an odd name, but this was the last thing I made before I moved, so this was a way of throwing my remaining vegetables together into a hot, tasty, mess of a side dish!

No Kelly's outside of Texas. Boo! So I made my own, and tried to make it a little more healthy.

It reads like it would be super spicy, but it really isn't.

Here's how it went down:

The Chicken Fried Steak and gravy takes roughly 25 minutes to prep and make.

1 pound cube steaks, cut into 4 portions, if necessary

salt

pepper

1 cup buttermilk

1 1/2 teaspoons hot sauce

2 cups fresh bread crumbs (from 4 slices whole wheat bread, torn and processed)

1/2 teaspoon cajun seasoning

cooking spray

2 teaspoons Canola or vegetable oil

1/2 yellow onion, sliced thin

1 clove garlic, minced

1 bottle Corona

1/2 cup beef broth

salt

pepper

dash hot sauce

juice of 1/2 a lime

cilantro, chopped

Pat cube steaks dry and season with salt and pepper. Whisk together buttermilk and hot sauce, pour into a Ziplock bag, add steaks, turn in your hands to coat, and let stand 15 minutes.

On a plate, combine bread crumbs, cajun seasoning, and pepper. Remove steaks from bag, allowing excess to drip off and dredge in bread crumbs, pressing to adhere. Transfer to a wire rack to allow the coating to set a minute while you heat the pan.

Spray a large skillet with cooking spray and add oil. Heat over medium heat until oil begins to ripple. Swirl pan to evenly distribute the oil, add steaks and cook for 5 minutes on each side until golden brown and just slightly pink in the middle, spraying the pan with more spray, if necessary, when you pick up the steaks to flip. Remove from pan and set aside.

Spray the pan with more cooking spray. Add onion and garlic and saute until onion begins to soften, a couple of minutes. Pull from heat and add 1/2 bottle of Corona. Return to heat and scrape up the browned bits on the bottom of the pan. Add chicken stock, bring to a boil, reduce heat, and simmer until thickened, 5 to 10 minutes. Add a little more Corona to thin it out a little, if desired, and add hot sauce. Simmer another minute and stir in lime juice. Spoon gravy over steaks and garnish with cilantro. Enjoy, Lord knows I did!!

This recipe serves 4.

For the vegetable hodgepodge;

This took maybe 10 minutes to cook. If that.

cooking spray

1/2 yellow onion, diced

1 clove garlic, minced

cajun seasoning

pepper

1 green bell pepper, diced

1 carrot, diced

1 cup frozen corn, thawed

1 cup frozen peas, thawed

1 can (or baggie) red kidney beans, drained

juice from 1/2 a lime

In a medium skillet coated with cooking spray over medium heat, saute the onion and garlic until beginning to soften, about 2 minutes. Season with cajun seasoning and pepper (no salt, the seasoning blend has enough) and add the bell pepper and carrot. Cook until beginning to soften, roughly 5 minutes. Add thawed corn, peas, and beans and heat through. Stir in the lime juice, and any remaining Corona from the gravy, if you have any. Sprinkle cilantro over the top, and, tada!! You are done!!

This recipe serves 4.

The broiled potatoes may be even easier than the vegetable montage;

This takes about 25 minutes to make.

2 descent sized potatoes, sliced moderately (not terribly thick but not paper thin)

2 teaspoons oil (It's up to you!)

salt

pepper

whatever seasonings you so desire

Preheat oven to 400 degrees. Spray a foil lined baking sheet (Or two, depending on how many slices you get.) with cooking spray. Toss potatoes in oil and seasonings to evenly coat and spread in an even layer onto the baking sheet(s). Bake for 15 to 20 minutes, until tender. Pull out any that may have crisped enough (any thin ones will be crisp to a little burned by now), flip on the broiler, and broil for 2 to 3 minutes until the tops begin to brown. Eat them up!! This is one of few things that, if I leave sitting on the stove, my husband will stand in front of, after having finished his meal, and finish off what's left, even if it's an entire sheet pan full!

This recipe serves 4. (Or 1 if my husband gets to them first! Lol!)

Chicken Noodle Cassarole

This was originally a recipe for tuna noodle cassarole. My husband despises warm canned tuna more than just about any other food. I never really noticed it's weirdness, as I grew up happily eating super cheesy tuna cassarole, but it is a little funky, although I still enjoy a good cheesy bowl of tuna, noodles, and peas! So, to satisfy my craving and in the interest of my husband eating, I made it with chicken! I also let go of most of the cheese, in favor of my girlish figure, and went with a homemade cream of mushroom base. 

If you want tuna, make it with tuna!

Here is how to comfort your poor little grumbling tummy!

This recipe takes about 45 minutes to prep and cook.

cooking spray

3 1/4 cups curly egg noodles

1 chicken breast, cubed

salt

pepper

1/4 teaspoon Italian seasoning, crushed

1 medium onion, finely chopped

10 oz mushrooms, trimmed and sliced, stems chopped

2 teaspoons soy sauce

1/4 cup sherry (or chicken stock or apple juice)

2 cups fat free, low sodium chicken broth

1 tablespoon cornstarch

1 cup evaporated skim milk

2 teaspoons lemon juice (It only takes about 1/4 of a lemon.)

2 cups frozen peas, thawed

3 slices whole wheat bread, torn and ran through a food processor for coarse crumbs

1/2 cup mozzarella cheese

1 teaspoon dried basil, thyme, oregano, parsley, or a mixture of any of them, crushed

1 1/2 teaspoons olive oil

fresh basil and/or oregano, chopped

Preheat oven to 375 degrees. Coat a baking dish with cooking spray.

In a pot of boiling water, cook noodles according to package directions.

Heat a large skillet coated with cooking spray over medium high heat. Add chicken and season with salt, pepper, and dried herbs until cooked through, about 5 to 10 minutes. Remove from pan.

Spray again with cooking spray, lower heat to medium, and add onions. Season with a little salt and pepper and cook until beginning to soften, about 5 minutes. Add mushrooms and saute until they start to give off liquid, about two minutes. Add soy and saute, stirring, until liquid has evaporated, just a couple of minutes. Add sherry and boil, stirring occasionally, until evaporated. Add broth and bring to a boil. In a small bowl, whisk together cornstarch and 1 tablespoon of the milk. Slowly pour 2 tablespoons of the hot broth into the cornstarsh, whisking continuously, and slowly pour the mixture into the pot, whisking continuously. Return to a boil if it isn't still boiling, reduce heat to medum low to low, whisk in milk, and simmer, whisking occasionally 5 minutes, until it starts to thicken. Stir in lemon juice and chicken. Taste and season with additional salt and pepper, if desired. Gently stir noodles amd peas into pot. Pour into prepaired cassarole

In a small bowl, toss together bread crumbs, cheese, and dried herbs. Toss with oil and sprinkle over cassarole. Bake until bubbly and top is crisp, about 30 minutes. Garnish with basil and/or oregano. Devour!

This recipe serves 6.

Southwestern Shephard's Pie

I really love Shephard's Pie! I have always made it as a way to use up leftover meatloaf, since I have some strange aversion to leftover meatloaf, so most of the time it consists of crumbled meatloaf mixed with whatever vegetables I have on hand and topped with potatoes and cheese! When I was doing my meal plan, I was really craving a shephard's pie, but I didn't want meatloaf, so I thought I'd actually make one all the way through, and change it up a little, so this is what I chose to do!

In a perfect world, the potatoes would have been all sweet potato. But, I'm trying to get my husband out of his sweet potato issue from having way too many sweet potato dishes growing up, so I used part sweet and part Russet potato, but you can use whatever you like. I'm trying to slowly introduce him to savory sweet potatoes. That's why I picked cheddar for the cheese, so he wouldn't see orange, realize it was sweet potato, and decide he didn't like the potato portion of the meal before trying it (By the way, he loved it!! Hopefully I've broken the sweet potato problem...)! I don't blame him for his aversion, however, he's always had them in sweet dishes, and I'm not the biggest fan of that, either. Sweet potato waffles, on the other hand, are amazing!! I should make some again, soon!

To put this big cassarole of amazing on your table, this is what you do:

This recipe takes about 1 hour 20 minutes to prep and cook.

1 pound sweet potatoes, cubed small (Leave on that yummy, healthy skin!!)

1/2 pound Russet Potatoes, cubed small (Or whichever potato you like, use all sweet if you want, I was just trying to dilute the flavor a little for my weird husband! Haha!!)

1 tablespoon butter

1/2 cup evaporated skim milk

1 teaspoon chili powder

1/4 teaspoon cumin

1/8 teaspoon cinnamon

salt

pepper

Cooking spray

1 medium onion, diced

1 green bell pepper, diced

1 large clove garlic, minced (about a tablespoon)

1 medium jalapeno, minced (a tablespoon or so)

1 tablespoon chili powder

1 teaspoon ground cumin
1 teaspoon ground cinnamon
salt
pepper
1 pound lean ground beef (I use 94/6 or 96/4)

1 tablespoon tomato paste

1 15 oz can diced tomatoes

1/2 cup frozen corn, thawed

1/2 cup black beans (Rinse if you're using canned or if you salt your beans when you cook them.)

1/2 cup chredded cheddar or pepper jack cheese

1/4 cup chopped cilantro

Preheat oven to 400 degrees. Add potatoes to a large pot, cover with cold water, add salt, and bring to a boil. Boil for 15-20 minutes, until potatoes are fork tender, but not mushy. Drain, add butter, milk and spices and mash to desired consistency.

Meanwhile, heat a large pot coated with cooking spray over medium heat. Add onion and bell pepper. Cook until beginning to soften, about 5 minutes. Add garlic, jalapeno and spices, cook for two more minutes before raising the heat to medium high and adding beef. Cook and stir until brown, about 10 or 15 minutes.

Add tomato paste and cook 2 more minutes  and add tomatoes, lower heat and simmer until liquid reduces, 10 to 15 minutes. Add corn, beans, and cilantro.

Spray a baking dish with cooking spray, and spoon meat mixure in. Top with mashed potatoes. Bake for 30 minutes. Top with cheese and broil for a minute or two until the cheese has melted and started to brown. Garnish with additional cilantro, and a wedge of lime, if desired. Stuff your face, but blow it, it's hot!

This recipe serves 6, or 8 if you serve it with other yummy stuff!

Hoisin Chicken with Ramen Veggie Stir-Fry

This, again, is an outcome of my trying to use everything perishable in my refrigerator before the move commenced! This could only be more simple if you are one of the Jetsons and simply have to push a button for the meal of your choice, wait 0.5 seconds, and have a delicious, hot meal ready for your gastronomical pleasure! Oh, how I miss that show!

Tasty, yes? Let's begin!

For the lovely chicken;

This takes roughly 12 minutes to make!

2 boneless, skinless chicken breasts, cut in half crosswise

salt

2 teaspoons Chinese 5 spice powder

cooking spray

1 teaspoon vegetable oil

1/2 cup Hoisin sauce

green onions, bias sliced

roasted, salted peanuts, chopped

Preheat oven to 350 degrees. Season chicken with salt and 5 spice on both sides. In a large skillet coated with cooking spray and oil, cook chicken for two minutes on each side, until browned. Transfer skillet to the oven and cook for three minutes. Baste with Hoisin and continue cooking for 5 more minutes, until cooked through. Garnish with green onion and peanuts.

This recipe serves 4.

Here's how to throw together the stir fry!

This recipe takes 10 minutes to prep and cook.

2 packages Ramen noodles, any variety you choose (I used Oriental this time.)

2 teaspoons sesame oil

cooking spray

2 cloves garlic, minced

4 green onions, bias sliced, divided

salt

2 carrots, chopped

1 stalk celery, chopped

1 yellow bell pepper, sliced into short strips

2 teaspoons chinese 5 spice

1/4 cup peanuts, chopped

black sesame seeds

In a small pot of boiling water, stir in the seasoning packet from the noodles until dissolved and add the pasta. Cook until tender, about 3 or 4 minutes, breaking the block apart with a spoon as it softens up. Drain, reserving a little liquid (I usually keep about a cup), add back to the pot, toss with oil, and cover to keep warm (I know the seasoning packet sounds pointless, since you drain it away, but it helps season the ramen,).

Meanwhile, in a large skillet prayed with cooking spray over medium heat, add the onion, reserving enough for garnish (I would save one onion) and garlic. Season with a little salt and cook until they begin to soften, about a minute. Add in carrot, celery and bell pepper, a touch more salt and 5 spice, cook, stirring often, until crisp tender, about three minutes. Add the pasta in (adding some of the reserved pasta cooking water as needed) and stir-fry another minute or two until warmed through. Garnish with reserved green onion, peanuts, and black sesame seeds (I know there are none in the picture. It was an afterthought!).

This recipe serves 4.

Chicken Noodle Soup with Homemade Broth and Noodles

My husband was all sick and gross one day, so I ran out and got a chicken to make him some soup! That would be because I am an amazing wife, if I do say so myself!! :) Chicken noodle soup is one of only two soups my husband will eat, but he will only eat these two soups when he's sick. The other is a potato soup I make with ground beef or shredded chicken and chicken stock which is incredible as well! When I make a broth forward soup, where it is the star, I always make it myself, because then it is eight thousand times better! I also make my own noodles, so I'll just break this recipe into it's three parts!

Ya, of course I put cheese on there! What do I not put cheese on??

To start, you need to make broth;

I don't salt my stock. You can if you chose to, but I prefer to add the salt to whichever dish I'm using the broth for.

This takes at least three hours, but you can simmer as long as you wish.

1 stewing chicken plus boney parts you may have in your freezer from butchering another bird, or three pounds of scraps from butchering. (Neck, backbone, wings, any scrap with a bone.)

3 stalks of celery with leaves, cut into large chunks

2 carrots, cut

1 large onion, unpeeled and cut up

1 teaspoon dried thyme, crushed

1/2 teaspoon whole black peppercorns (If you have none, use 1/4 teaspoon ground pepper.)

4 sprigs parsley

2 bay leaves

2 large garlic cloves, smashed and unpeeled

8 cups cold water

(If, whenever you're making stock, you're making another dish, throw in the scraps from the veggies you're chopping for it as well. So, go ahead and prep the veggies for your soup now, it will add more deliciousness to your broth.)

If you are using leftover pieces from butchering a bird, preheat your oven to 425 degrees and roast the bones for 20 to 30 minutes until browned.

Place chicken and bones into a large stock pot, with at least a 6 quart capacity. Add the remaining ingredients, bring to boiling, reduce heat, and simmer, covered, for at least 2 1/2 hours. Remove chicken from pot and set aside to cool. Remove the bones and vegetables. Discard the bones and give the veggies to your cat. Or throw them away, better yet, compost them. Whatever you choose!

Strain broth through a fine seive lined with two layers of cheesecloth. Skim the broth or clarify it by returning strained broth to the pot and stir in an egg beaten with 1/4 cup cold water. Bring to a boil, remove from heat and let stand 5 minutes and strain again. If you're chilling it for another use, you can refrigerate and scrape off the hardened fat from the top, but I find clarifying to be the easiest method for defatting broth.

This makes about 8 cups.

While the broth is doing it's thing, make the noodles:

I like to add dried herbs to my homemade pasta, and used basil for these, you can leave it out if you like or use whatever herb you like. I've also used frozen, drained spinach, which is in my pasta recipe from earlier.

These noodles take about 1 hour to prep and cook.

2 cups whole wheat flour, divided

1/2 teaspoon salt

1 teaspoon dried basil (optional)

2 egg yolks and 1 whole egg (Save the two whites for an omelette.)

1/3 cup water

1 teaspoon extra virgin olive oil

In a large bowl, stir together 1 3/4 cups flour and salt. Make a well in the center. In a small bowl, beat the eggs, water, and oil together. Pour into well in flour and mix well. Sprinkle the remaining 1/4 cup flour onto a clean kneading surface. Turn dough out and knead until it is smooth and elastic, a good 8-10 minute arm workout! Cover and let rest 10 minutes.

Divide dough into four equal portions. On a lightly floured surface, roll each out into a 12x9 inch rectangle, about 1/16 inch thick. Let stand, uncovered, for 20 minutes. Lightly dust dough with flour, loosly roll up into a long log, and cut 1/4 inch wide strips and shake to seperate. Cut into 2 inch lengths. To use immediately, cook for 2 minutes and drain. To dry for storage, lay out on a wire cooling rack and let dry for an hour, until completely dry. Store, refrigerated, in an wirtight container for 3 days, or freeze for longer storage.

When I make these noodles as part of a soup, before I add the stock to the veggies for my soup, I pull out enough to cook the noodles and then place a strainer over my soup pot when draining my pasta to return the stock to the pot, toss the noodles with a little extra virgin olive oil and store in an airtight container in my refrigerator, and add them to the bottom of the bowls before I add the hot soup, it warms them through very well, and that way I don't have fresh noodles sucking up all of the moisture and falling apart in my leftovers.

This makes about 5 servings if you plan to have them as a main player of your meal.

For the main event, the soup;

This recipe takes about 20 minutes to prep and cook.

1 cooked chicken, from making your stock

1 onion, chopped

2 medium carrots, chopped

2 stalks celery, chopped

1 cup frozen peas

1 cup frozen green beans

2 teaspoons salt

8 cups chicken broth

pepper

2 tablespoons chopped fresh parsley, plus more for garnish

freshly grated parmesan cheese

Siracha sauce (optional)

Remove and discard skin and fat from chicken. Cut the meat from the chicken and shread.

In a large pot sprayed with cooking spray, saute onion, carrots and celery, seasoned with salt. Add chicken and saute so some of the meat becomes a little crispy on the edges. Add the broth, peas and green beans, bring to a boil, reduce heat, and simmer, covered,  for 5 minutes. Season to taste with additional salt and pepper, if desired, and stir in the parsley. Ladel into bowls, grate parmesan cheese over the top, and sprinkle with additional parsley. If you're wanting to open your sinuses, or just dig spicy soup, add some Siracha to taste! This soup is also really good with a teaspoon of basalmic vinegar stirred in, even with the Siracha!

This recipe makes 8 to 10 servings!

Enjoy! This is some delicious soup!!!

Onion and Mushroom Sauced Steaks with Roasted Broccoli and Potatoes

I'm sorry I haven't updated my blog in so long! Once my son started waking up as soon as I end my workouts on the weekdays, I haven't had a ton of time to update! Add to that planning a move, packing, moving, and trying to get settled, and being overwhelmed with how many meals I didn't post, I procrastinated a bit! So, let's see how many I get done today! :)

This is my "Fantastic. I want steak but didn't plan a steak meal this week." recipe! It also happens to be my husband's favorite way that I make steaks, so this was actually planned, but I tend to use it when there are a few rogue steaks in my freezer from packs of 6, which seems to be how most steaks I buy come. My favorite pan sauces always include some sort of alcohol, and when I come across a recipe that calls for a different liquid, I always substitute part of it with wine, beer, or liquor, whatever's in my house. I have even made beer and bourbon gravies! If you don't have any in the house, or don't cook with alcohol, you can always use a stock that matches the meat (or a vegetable stock if you aren't eating  meat that night) you're serving the sauce with. Pan sauces are my favorite things to play with, you can make them with juice and soda, even, and they're amazing!!

My favorite way to make any vegetable, which you may be able to tell if you have read a few of my blogs, is to roast them. I adore the caramelization you get when you roast, and, of course, the cheeseaholic I am gets an excuse for gratuitious cheese use!! What goes better with that roasted flavor than a nice slightly sharp cheese?? :)

Looks awesome, right?

To make the steak;

This recipe takes about 30 minutes to prep and cook, but depends on what kind of steak you use.

4 steaks, whichever you like (I used chuck that was leftover from a large package this time.)

grill seasoning

1 tablespoon olive oil

1 tablespoon plus 2 teaspoons Worchestershire sauce, divided

1/2 medium onion, thinly sliced

1 clove garlic, minced

1 cup mushrooms, sliced thick or quartered, about half of a 10oz package

1/4 cup dry red wine (This time I used a Cabernet/Shiraz blend)

1/4 cup beef stock

1/2 tablespoon butter (3 teaspoons if you're scooping it from a tub)

salt

pepper

1 tablespoon thyme, divided

Season the steaks liberally with grill seasoning. In a large skillet over medium-high heat, sprayed with cooking spray and coated with oil, cook steaks to desired doneness (I like medium-rare, so I cooked my chuck steaks about 4 minutes on each side.), sprinkling with the  tablespoon of Worstershire after you flip, and remove from pan to let rest and tent with foil.

Spray the pan with more cooking spray, if necessary, lower the heat to medium, and add onion, garlic, and mushrooms. Cook until the onion is tender and mushrooms begin to brown. Add the 2 teapoons Worchestershire, stir to coat the veggies, and cook until the liquid has evaporated. Remove the pan from the heat so you don't burn your house down, and add wine. Scrape the browned bits off of the bottom of the pan, let come to a boil, reduce heat and simmer until it has reduced by half, about 10 minutes. If you dip a spoon into the sauce, run your finger down the back, and the line stays put, it is ready. Stir in butter until it melts and season to taste with salt and pepper. Stir in half of the thyme leaves. Plate the steaks and top with the sauce and veggies. Sprinkle the top with the remainin thyme.

This recipe makes 4 yummy servings!!

For the roasted broccoli;

This recipe takes about 25 minutes to prep and cook.

2 heads broccoli, cut into long spears (Use those stems! They're yummy and you already paid for them!)

2 tablespoons olive oil (Don't waste your extra virgin to cook with.)

salt

pepper

juice of 1/2 of a lemon (Juice from half of an orange is amazing, as well. Just use an actual orange, don't use what you drink with breakfast. It usually has sugar added, and won't work as well.)

freshly grated parmesan (I also is use swiss on them, which is delicious, also!) 

Preheat the oven to 425 degrees. Lay the broccoli spears on a foil-lined baking sheet, drizzle with olive oil, salt and pepper, and toss to coat well. Spread out in an even layer and roast for 20 minutes, until the florets brown. Squeeze a little lemon juice over the broccoli to brighten it up, and garnish the top with some parmesan cheese.



This serves 4!

To make roasted potatoes;

My husband loves the crispy, brown potatoes on the edges of the foil packet when his mom grills potatoes. I wanted to make them a bit healthier, and the crispy ones are the best, so why not just make an entire sheet pan of crispy potatoes?

This recipe takes about 30 minutes to prep and cook.

4 medium to large Yukon Gold or Russet potatoes, sliced to a medium thickness (Not paper thin, but not terribly thick. Yukon Gold is my favorite!)

2 tablespoons olive oil

salt

pepper

Preheat oven to 425 degrees. In a large bowl, toss the potatoes with remaining ingredients. Spread out on an even layer on a foil lined baking sheet, sprayed with cooking spray. Roast for 20 minutes. Switch on the broiler and broil for 3 to 5 minutes, until the tops turn a nice golden to medium brown and crisp up.

This makes 4 servings, or two and a half if my husband is eating them!

Herb Crusted Flank Steak with Wild Mushroom Barley Rissoto and Balsamic Braised Red Cabbage

So, this was pretty freaking awesome, if I do say so myself!! I was very proud of this!! The crust on the steak was nice and crisp, the risotto was creamy and delicious, and the sweet tang of the cabbage offered a really nice contrast to the risotto!! Little Man is always excited about steak, but was equally as excited about the barley once he took a bite!

For the yummy yummy in your tummy steak;

This recipe takes about 30 minutes to prep and cook.

1 1.5 to 2 pound flank steak

juice from 1 lemon

1/4 cup spicy brown mustard

pepper

1/3 cup Panko

1/3 cup freshly grated Parmesan cheese

1 tablespoon extra virgin olive oil

3 tablespoons dried parsley

3 tablespoons dried basil

Preheat broiler.

Lay flank steak on a synthetic cutting board. Score the surface on both sides, making very shallow cuts on the diagonal, about an inch apart in an "X" pattern.

In a small bowl, mix together the lemon juice, mustard, and pepper. Reserve 2 tablespoons of the mixture and place in another small bowl. To the 2 Tbsp mustard, add Panko, Parmesan, oil, parsley, and basil, mixing well. Pour the mustard over the top of the steak. Spoon the Panko mixture over the top, pressing to adhere. Lay on a foil lined baking sheet, sprayed with cooking spray. Broil for 20 minutes. If the topping browns too quickly, lower the rack. The meat should be medium rare (160 to 170 degrees), dark pink in the middle. Be careful not to over cook, the meat will become tough, much like eating an old shoe!

This recipe serves 4-6.

For the Wild Mushroom Barley Ristotto;

This recipe takes about 55 minutes to prep and cook.

2 large shallots, chopped

2 cloves garlic, minced

2 cups coarsely chopped mushrooms (I used Cremini, but you can use any mushroom, or combination of mushrooms you like. Oyster, button, or chanterelle would be wonderful in this, too!)

1 1/2 tablespoons chopped fresh parsley

2 teaspoons fresh thyme

1/2 cup barley

2 1/2 cups fat free, low sodium chicken stock

1 tablespoon roasted garlic tomato paste

3/4 cup freshly grated Parmesan cheese

salt

pepper

In a medium saucepan sprayed with cooking spray over medium heat, saute shallot and garlic until softened, about 2 minutes. Add the mushrooms and cook until browned, about 10 minutes. Add parsley, thyme and barley and cook stirring, until heated, about a minute. Add 2 cups of the stock and bring to a boil. Reduce heat, cover and simmer until it is almost absorbed and barley is tender, 25 to 30 minutes. Add remaining 1/2 cup of the stock and tomato paste. Cook, uncovered, stirring occasionally, until the barley is tender and creamy, about 10 minutes. If it becomes too dry, add a little more broth to moisten.

Stir in cheese and season to taste with salt and pepper. Garnish with additional Parmesan cheese.

This recipe serves 4 as a side dish.

For the braised cabbage;

This recipe takes about 50 minutes to prep and cook.

4 cups sliced red cabbage

2 cups vegetable stock

1/4 cup balsamic vinegar

1/4 cup Splenda

1 cup fresh pitted cherries

1/3 cup dried cherries

basil

Preheat oven to 400 degrees

In a large saucepan, combine all ingerdients. Cover and bring to a boil over medium heat. Transfer to a baking dish and cover with foil.

Bake until the cabbage is tender, but still crisp, about 35 to 40 minutes. Garnish with torn basil leaves.

This recipe serves 4.