I so badly want to have a blog, but I just can't seem to get in a routine of adding articles. It's not that I don't have new recipes (I think I do at least 2 a week) and I have the time sometimes (when both kids nap). I'm going to try and at least post meal plans with links so I can keep my recipes for the week straight.
Some notes about this week:
- using up the 10lb box of sweet potatoes from Costco
- yes, half the meals are meat free. We have been doing this for a month now and we don't miss meat and we can get a week of groceries for under $65-75- yes, that includes breakfast (oatmeal most days) and lunch (leftovers most of the time).
Monday: Garlic Tuna Pasta w/ Asparagus (adding green beans and using whole grain pasta)
Tuesday: Sweet Potato and Kale Soup over Brown Rice
Wednesday: Asian Turkey Lettuce Wraps
Thursday: Vegetarian Enchiladas
Friday: Sweet Potato, Quinoa, and Feta Salad
Saturday: Chicken Sausage w/ Asparagus, Brown Rice
Sunday: Leftover/Whatever night...
I'd say Kate and Jack both eat the majority of what we eat on any given night. Neither have any issues with whole grain pasta, brown rice, whole wheat tortillas, etc. and any soup is always a success. Kate does have an aversion to green veggies so she'll pick out the asparagus and kale, but she loves colorful food and we always have fruit options on hand as a side dish.
Monday, April 4, 2011
Wednesday, January 19, 2011
Chocolate Chip Peanut Butter Pretzel Cookies
So much goodness in these cookies!!! I saw this recipe on Tasty Kitchen and knew it would go over well in this household. I love pretzels, David loves peanut butter and chocolate...well, everyone loves chocolate! I only had a couple, sent David to work with a bag full and the boys finished the rest off...60 cookies gone in 3 days. Shameful!
These cookies did take a little time, but the result was a very soft, interestingly textured cookie, full of many surprises!
Chocolate Chip Peanut Butter Pretzel Cookies
Beat butter, peanut butter and sugars until creamed.
Add vanilla and eggs and mix well.
Add flour, baking powder and baking soda and mix.
Finally add crushed pretzel pieces and chocolate chips, mix until combined.
Using a small cookie scoop, place cookie dough on ungreased cookie sheets, making sure they are 2 inches apart from each other.
Bake in a 350°F for 8-10 minutes. Cool on a wire rack and store in an air tight container.
These cookies did take a little time, but the result was a very soft, interestingly textured cookie, full of many surprises!
Chocolate Chip Peanut Butter Pretzel Cookies
- 1 cup Butter, Softened
- 1 cup Creamy Peanut Butter
- 1 cup Sugar
- 1 cup Brown Sugar
- 1 teaspoon Pure Vanilla Extract
- 2 whole Eggs
- 3 cups Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1-¾ cup Crushed Pretzel Pieces
- 11-½ ounces, Chocolate Chips
Preparation Instructions
Preheat oven to 350°F.Beat butter, peanut butter and sugars until creamed.
Add vanilla and eggs and mix well.
Add flour, baking powder and baking soda and mix.
Finally add crushed pretzel pieces and chocolate chips, mix until combined.
Using a small cookie scoop, place cookie dough on ungreased cookie sheets, making sure they are 2 inches apart from each other.
Bake in a 350°F for 8-10 minutes. Cool on a wire rack and store in an air tight container.
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| Surprises Galore! |
Menu Plan- a few days late...
We have company this week (my youngest brother), so I haven't had all that much time to blog.
Here is the menu plan for the week a bit late...
Monday- leftovers
Tuesday- Spicy Asian Meatballs w/ Carrot Rice
Wednesday- Pasta e Fagioli and salad
Thursday- Homemade pizza/dough and salad
Friday- Chicken and Dumplings
Saturday- Sausage and Tortellini Stew
Goodies- chocolate ice cream, Chocolate Chip Peanut Butter Pretzel Cookies, Poppyseed Lemon Cake- lots of sweets around since brother will eat them (I've been so good about limiting my sweets....)
Here is the menu plan for the week a bit late...
Monday- leftovers
Tuesday- Spicy Asian Meatballs w/ Carrot Rice
Wednesday- Pasta e Fagioli and salad
Thursday- Homemade pizza/dough and salad
Friday- Chicken and Dumplings
Saturday- Sausage and Tortellini Stew
Goodies- chocolate ice cream, Chocolate Chip Peanut Butter Pretzel Cookies, Poppyseed Lemon Cake- lots of sweets around since brother will eat them (I've been so good about limiting my sweets....)
Friday, January 14, 2011
Peanut Stew
After the birth of our son, we were fortunate enough to receive ten days worth of dinners from the fabulous moms in our parent group. This delicious, veggie filled meal was our favorite and now is a regular on our dinner table. We received the meal meat-less and it was fantastic that way, but David suggested adding some chicken. Boiled some chicken thighs, gave it a try- yum! So your choice, veggie or chicken.
Peanut Stew
adapted from parent group mom, Raquel
4 chicken thighs, boiled, shredded (I get w/ bone, w/ skin- way cheaper and it only adds a couple minutes extra to prep)- if using
2 c chopped onion
2 T vegetable oil
½ t cayenne, or to taste
3 garlic cloves, chopped
2 c chopped cabbage (she suggested kale or cauliflower as well)
3 c combination of carrot, potato, sweet potato (3/4 in. cubes)
3 c vegetable/tomato juice
1 c apple juice
1 t salt
1 t grated gingerroot or 1/2 tsp ground ginger
1 T chopped cilantro
2 c chopped tomatoes (canned is fine)
½ c peanut butter
In a 4-quart pot, heat oil over med. heat. Add onions and sauté about 5 mins., until they start to become translucent. Stir in cayenne and garlic and sauté about 2 more mins.
Add cabbage, root vegetables, and sauté, covered 1-2 mins.
Mix in the juices, ginger, cilantro, and tomatoes. Bring to a boil over medium heat, then simmer, covered, over low heat until root veggies are tender, about 15-20 mins.
Stir in peanut butter and cooked chicken (if using). Simmer slowly until ready to serve.
Garnish with cilantro and/or peanuts. I sometimes serve it on top of cous cous, David prefers his cous cous on the side.
Peanut Stew
adapted from parent group mom, Raquel
4 chicken thighs, boiled, shredded (I get w/ bone, w/ skin- way cheaper and it only adds a couple minutes extra to prep)- if using
2 c chopped onion
2 T vegetable oil
½ t cayenne, or to taste
3 garlic cloves, chopped
2 c chopped cabbage (she suggested kale or cauliflower as well)
3 c combination of carrot, potato, sweet potato (3/4 in. cubes)
3 c vegetable/tomato juice
1 c apple juice
1 t salt
1 t grated gingerroot or 1/2 tsp ground ginger
1 T chopped cilantro
2 c chopped tomatoes (canned is fine)
½ c peanut butter
In a 4-quart pot, heat oil over med. heat. Add onions and sauté about 5 mins., until they start to become translucent. Stir in cayenne and garlic and sauté about 2 more mins.
Add cabbage, root vegetables, and sauté, covered 1-2 mins.
Mix in the juices, ginger, cilantro, and tomatoes. Bring to a boil over medium heat, then simmer, covered, over low heat until root veggies are tender, about 15-20 mins.
Stir in peanut butter and cooked chicken (if using). Simmer slowly until ready to serve.
Garnish with cilantro and/or peanuts. I sometimes serve it on top of cous cous, David prefers his cous cous on the side.
Wednesday, January 12, 2011
Bean and Cheese Enchiladas
One of my resolutions this year is to do a Meatless Monday. While I've always tried to have a vegetarian meal once a week, I wanted to follow the Meatless Monday trend that many food/environmental types are encouraging.
Here are some of the benefits associated with a one day a week vegetarian diet (taken from meatlessmonday.com):
Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.
Read about these benefits below. But keep in mind that just going meatless is not enough. That’s why we give you the information you need to add healthy, environmentally friendly meat-free alternatives to your diet each week. Further, if you do eat meat on other days, we strongly recommend grass-fed, hormone-free, locally-raised options whenever possible.
I tried this recipe, found in the Jan/Feb 2011 Everyday Food and figured we'd give it a try. I've always had issues with cottage cheese. Total texture issues- curd (no whey! :P ) First step is to process that cottage cheese into a basic creamy mixture which means- no curds!! Hooooooray!
Bean and Cheese Enchiladas
adapted from Everyday Food Jan/Feb 2011
2 cups low-fat (1%) cottage cheese
1 can (15.5 ounces) black beans, rinsed and drained
16 corn tortillas
nonstick cooking spray
3 TB e.v. olive oil
3 garlic cloves, roughly chopped
1 large white onion, diced small (reserve 1/2 cup for serving)
4 tsp chili powder (I did 2 tsp chili powder, 2 tsp chipotle chili powder- nice smokiness)
2 TB white vinegar
1 can (15 ounces) tomato puree/sauce
2 cups low sodium veggie broth
fresh cilantro leaves for serving
Preheat oven to 350. In a food processor, process cottage cheese until smooth. Transfer to a medium bowl and stir in black beans. Season with salt and pepper. Wrap stacked corn tortillas in a damp dish towel and microwave until softened, 2 min. Working with one tortilla at a time, lightly spray both sides with cooking spray, place 2 rounded tablespoons of cottage cheese mixture down the center of each, then roll around filling. Place seam side down on a rimmed baking sheet and bake until heated through, 10 min or so.
Meanwhile (I did this earlier in the day- prep work when I can...), in a medium saucepan heat oil over med. high. Add garlic and onion and cook, stirring occasionally until onion softens, 5 minutes. Add chili powder and cook until fragrant, 1 minute. Whisk in vinegar, tomato sauce and broth, bring to a simmer and cook 5 min. Season with salt and pepper. Transfer mixture to a blender and puree until smooth (use caution when blending hot liquids). If you make the sauce in advance, heat as the enchiladas bake. To serve, top enchiladas with sauce and sprinkle with onion and cilantro.
Two enchiladas have 296 calories, 10g fat (1g sat fat), 14g protein, 39 g carb, 8 g fiber
This makes a ton so lots of leftover for quick and light lunches. We plan on making this again!
Here are some of the benefits associated with a one day a week vegetarian diet (taken from meatlessmonday.com):
Why Meatless?
Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.
Read about these benefits below. But keep in mind that just going meatless is not enough. That’s why we give you the information you need to add healthy, environmentally friendly meat-free alternatives to your diet each week. Further, if you do eat meat on other days, we strongly recommend grass-fed, hormone-free, locally-raised options whenever possible.
Health Benefits
- LIMIT CANCER RISK: Hundreds of studies suggest that diets high in fruits and vegetables may reduce cancer risk. Both red and processed meat consumption are associated with colon cancer.
- REDUCE HEART DISEASE: Recent data from a Harvard University study found that replacing saturated fat-rich foods (for example, meat and full fat dairy) with foods that are rich in polyunsaturated fat (for example, vegetable oils, nuts and seeds) reduces the risk of heart disease by 19%
- FIGHT DIABETES: Research suggests that higher consumption of red and processed meat increase the risk of type 2 diabetes.
- CURB OBESITY: People on low-meat or vegetarian diets have significantly lower body weights and body mass indices. A recent study from Imperial College London also found that reducing overall meat consumption can prevent long-term weight gain.
- LIVE LONGER: Red and processed meat consumption is associated with modest increases in total mortality, cancer mortality and cardiovascular disease mortality.
- IMPROVE YOUR DIET. Consuming beans or peas results in higher intakes of fiber, protein, folate, zinc, iron and magnesium with lower intakes of saturated fat and total fat.
Environmental Benefits
- REDUCE YOUR CARBON FOOTPRINT. The United Nations’ Food and Agriculture Organization estimates the meat industry generates nearly one-fifth of the man-made greenhouse gas emissions that are accelerating climate change worldwide . . . far more than transportation. And annual worldwide demand for meat continues to grow. Reining in meat consumption once a week can help slow this trend.
- MINIMIZE WATER USAGE. The water needs of livestock are tremendous, far above those of vegetables or grains. An estimated 1,800 to 2,500 gallons of water go into a single pound of beef. Soy tofu produced in California requires 220 gallons of water per pound.
- HELP REDUCE FOSSIL FUEL DEPENDENCE. On average, about 40 calories of fossil fuel energy go into every calorie of feed lot beef in the U.S. Compare this to the 2.2 calories of fossil fuel energy needed to produce one calorie of plant-based protein. Moderating meat consumption is a great way to cut fossil fuel demand.
I tried this recipe, found in the Jan/Feb 2011 Everyday Food and figured we'd give it a try. I've always had issues with cottage cheese. Total texture issues- curd (no whey! :P ) First step is to process that cottage cheese into a basic creamy mixture which means- no curds!! Hooooooray!
Bean and Cheese Enchiladas
adapted from Everyday Food Jan/Feb 2011
2 cups low-fat (1%) cottage cheese
1 can (15.5 ounces) black beans, rinsed and drained
16 corn tortillas
nonstick cooking spray
3 TB e.v. olive oil
3 garlic cloves, roughly chopped
1 large white onion, diced small (reserve 1/2 cup for serving)
4 tsp chili powder (I did 2 tsp chili powder, 2 tsp chipotle chili powder- nice smokiness)
2 TB white vinegar
1 can (15 ounces) tomato puree/sauce
2 cups low sodium veggie broth
fresh cilantro leaves for serving
Preheat oven to 350. In a food processor, process cottage cheese until smooth. Transfer to a medium bowl and stir in black beans. Season with salt and pepper. Wrap stacked corn tortillas in a damp dish towel and microwave until softened, 2 min. Working with one tortilla at a time, lightly spray both sides with cooking spray, place 2 rounded tablespoons of cottage cheese mixture down the center of each, then roll around filling. Place seam side down on a rimmed baking sheet and bake until heated through, 10 min or so.
Meanwhile (I did this earlier in the day- prep work when I can...), in a medium saucepan heat oil over med. high. Add garlic and onion and cook, stirring occasionally until onion softens, 5 minutes. Add chili powder and cook until fragrant, 1 minute. Whisk in vinegar, tomato sauce and broth, bring to a simmer and cook 5 min. Season with salt and pepper. Transfer mixture to a blender and puree until smooth (use caution when blending hot liquids). If you make the sauce in advance, heat as the enchiladas bake. To serve, top enchiladas with sauce and sprinkle with onion and cilantro.
Two enchiladas have 296 calories, 10g fat (1g sat fat), 14g protein, 39 g carb, 8 g fiber
This makes a ton so lots of leftover for quick and light lunches. We plan on making this again!
Tuesday, January 11, 2011
Rosemary Herb Bread
I got a bread maker with some gift cards from Christmas. I love the idea of fresh bread and the smell and taste are even better! Apparently you can even make jam in this bread maker which sounds like some future fun!
Anyways, searched for a delicious bread to go with a meal last week and found this gem on allrecipes.com. It was my first try with the bread maker and it went really well. I did mess up slightly by adding the herbs with the dry/wet mixture (should have waited for the 10 beeps 45 minutes in...), but it rose just fine and tasted great.
Jo's Rosemary Bread
Anyways, searched for a delicious bread to go with a meal last week and found this gem on allrecipes.com. It was my first try with the bread maker and it went really well. I did mess up slightly by adding the herbs with the dry/wet mixture (should have waited for the 10 beeps 45 minutes in...), but it rose just fine and tasted great.
Jo's Rosemary Bread
- 1 cup water
- 3 tablespoons olive oil
- 1 1/2 teaspoons white sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 1 tablespoon dried rosemary
- 2 1/2 cups bread flour
- 1 1/2 teaspoons active dry yeast
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start. |
| Rosemary bread cooling... |
Meal Plan for the week of 1/10/11
Monday- Bean and Cheese Enchiladas (Everyday Food "light" issue- Jan/Feb 2011)
Tuesday- Taco Soup with toppings
Wednesday- Chicken Lo Mein, steamed zucchini
Thursday- Peanut Stew served over cous cous- and Cory arrives!!
Friday- PW Mac and Cheese, salad
Saturday- Spicy Pulled Pork, beans, rice
Sunday- leftovers
Additional recipes- chocolate ice cream, a bread of some kind, and jalapeno cilantro hummus
Tuesday- Taco Soup with toppings
Wednesday- Chicken Lo Mein, steamed zucchini
Thursday- Peanut Stew served over cous cous- and Cory arrives!!
Friday- PW Mac and Cheese, salad
Saturday- Spicy Pulled Pork, beans, rice
Sunday- leftovers
Additional recipes- chocolate ice cream, a bread of some kind, and jalapeno cilantro hummus
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