Posts tagged #recipes

Kale Chips, Red Wine, and 30

Recently, I have been trying to be more conscience about my health. Last year, I made a vow to be fit by 30 and it looks like the opposite happened. I gained 15 pounds. I'm 30 years old and I'm at the heaviest I've ever been.

It started with my 5 year old informing me that I needed to take care of the mustache on my lip... It must have gone a little too long between waxes, but it was all I needed for me to take an extra second in the mirror and realize how the past ten years have really aged my face. I have found that as I age, magical black hairs pop up all over my face. I don't remember worrying so much about the hair on my face. Not a fan!

The past couple of weeks I've really committed to at least 4 days a week of 45 minutes of stationary cycling. I've not been working out for the past couple years and there is really no excuse anymore, as I continue to gain year after year. I've also picked up on some cross training and yoga.

There is something invigorating about finally taking care of yourself. I have put myself last in a lot of areas and I finally realize if I keep it up, the people I care for wont have me around as long as I would wish.

Not that I want to turn this into a fitness blog, because I am not expert at that, but my wellness has become a big priority for me recently and I hope it becomes a lifestyle change. So you may see a few fitnessy posts in the future.... I hope you don't mind.

I've also managed to take some time for myself and unwind. Relaxation is gold for me and it's made a difference in my overall well being. Friday night I had decided to indulge in a little red wine and wanted a snack to go with it. Watching my calories has been another practice, so I brainstormed what I could make.

Amazingly, kale chips rock and pair wonderfully with red wine!

Kale Chips

What you need....

10 leafs of kale

Garlic powder

Salt

Pepper

Olive Oil

What you do....

Preheat oven to 375.

Chop the kale leafs and discard the stem. Lay the chopped kale out on a baking dish (make sure to spray your baking dish first)

Drizzle the kale lightly with some olive oil. Lightly season with garlic powder, salt, and pepper.

Bake in oven for 15 minutes.

Take out of oven and allow to cool for 10 minutes.

Enjoy!

I really liked the way these turned out. I can see these kale chips being very versatile and using then as a casual snack or dressing them up for when we entertain. Next time I might add a little chili pepper or cayenne.

Winter Blues and Juicing

I despise the winter. I hate the cold and the life outside is so depressing. I clearly don't get a long with this season in the north. I'm sitting here, watching another real estate show in some beautiful Hawaiian location, just wishing for some warm weather and flip flops! Good thing we had our Disney Vacation last week!! Pictures are coming!!

I have been on a juicing diet. Took a break for the holiday's and starting back up full gear for the new year! I know, another resolution.. but really I am going to get healthy and fit for 2013! I will be at my goal health by the time I turn 30 in October!!!

A great way to beat the winter blues is have a extra fresh and healthy juice! I like to start my mornings with more of a fruit than veggie ratio. The sugar gives me a jump start for the morning and replaces the need for coffee! This one is a good balance!

Carrot Apple and Ginger

Yummy food used:
2 Apple
3 Carrots
1/2 inch of fresh Ginger


The Working Mom's Sunday

I saw this news special on tv not too long ago, and I was intrigued by the idea. You

can

eat healthy frozen foods! Yes, it's possible!

Sunday's are now cooking days. Since being back at work, I've had to constantly readjust my week to find out what works best with two children and a full time job with a husband who works nights....

I usually make three dishes and portion out and freeze them. Cooking healthy can be quick and easy through out the week!

Breakfast...

I baked a huge pan of scrambled eggs and cut them into individual squares. I let them cool and freezed each square individually. Later on in the week all I needed to do is pop it in the microwave for a minute and a half and with a english muffin and a piece of cheese, you have a fast breakfast sandwich! Add avocado for the creamy texture!

*Note... Make sure you allow what ever you have cooked to cool to room temp before placing in the freezer... otherwise, it will start to crystalize and freezer burn!

More ideas to come...

Posted on February 19, 2012 .

Sloppy Janes!

I was looking at my pantry one afternoon, thinking of what I could make for dinner that evening when.....

I got an idea!!! I saw the Manwhich, but had no ground beef? Hmmm.... Chicken? Why not? Has anyone ever tried this before? I can't be the first...
This idea is so easy and great for entertaining!

What I used
5 Chicken breasts
2 cans of Manwich

Crockpot on low for 3 and a half hours.

With a fork shred the chicken while still in the crock pot.
Serve on a bun just like a sloppy Joe!


Yum!!

Zucchini lasagne Bake

Fall food series...
Ingredients
5 cloves of garlic
½ cup chopped onion
Olive oil
½ cup milk
Two zucchini half peeled and thinly sliced.
5 oz of fresh spinach
½ cup flour
2 cups of dried bread crumbs (season with salt and pepper)
2 egg
22 oz jar of tomato sauce of your choice. (I prefer Classico)
(2) ½ cup mozzarella cheese
1 cup of mozzarella cheese
1 box lasagna pasta

What to do…

Start boiling water to cook the pasta.  In a sauce pan heat 2 tablespoons of oil. Add two tablespoons of flour and continue to wisk until you for a blond rouge about 3 to 4 minutes. Wisk in the ½ cup of milk and allow to slightly thicken, about 2 to 3 minutes, season with salt and pepper and garlic powder.  Add ½ cup Mozzarella cheese and stir until combined. Set aside

In a large sauté pan heat two tablespoons of oil and add the ½ cup chopped onion. Sauté for 5 to 8 minutes until then begin to be translucent. Add the spinach one handful at a time and cook down. Once all the spinach is combined add the chopped garlic and sauté for an additional 3 to 4 minutes. Combine with the cheesy mixture and set aside.

Thinly slice both your zucchini. Take about half and fry them in a sauté pan. first make an egg wash using two whisked eggs. Coat with seasoned dried bread crumbs and fry each one for about 30 seconds on each side. Place on a plate covered with  a paper towel. Set aside when done.

Assembly
Lightly coat bottom layer of lasagne dish with pasta sauce. Layer with Lasagne noodles. Layer with a light coat of pasta sauce, then fresh (non fried) zucchini and sprinkle with 1/2 cup Mozzarella cheese. Layer with Lasagne noodles. Layer with the spinach cheesy mixture and spread evenly to cover noodles. Layer with more lasgne noodles, lightly coat with pasta sauce and then layer with fried zucchini. Spread them out evenly so the entire layer is covered.. Sprinkle with your remaining mozzarella cheese.

Bake in oven for 40 minutes at 350.
weight watchers vegetarian lasagna recipe
Enjoy!
Posted on October 13, 2011 .

When it's like this outside.

This past weekend the temperatures dropped and you could feel the first breeze of fall rolling in. Great weather and its my favorite time of year to start cooking again. Generally, I stop cooking in the summer because it's just too darn hot and sticky to turn on an oven. I think I will start a fall series of recipes everyweek.

This week its....
Chicken Tortilla Soup





I made this tonight and it turned out very tasty. I was please that it wasn't overwhelmed with sodium like most soups. It's actually pretty healthy. An original recipe of mine! This batch is pretty large and is great for a family and leftovers!

Ingredients

3 Chicken breasts

3 Garlic cloves minced

1 cup of onion chopped

2 14 oz cans of diced tomatoes, drained

1 can of green chilies, drained

10 corn tortillas

1 8oz can tomato sauce

1 teaspoon cumin

1 1/2 teaspoon dried oregano

48 oz chicken broth ( I used College Inn Light and Fat free, 50%less sodium)

1 tablespoon olive oil

vegetable oil

Cheddar cheese

Cilantro

Optional toppings: sour cream, lime wedges, avocado



What you do...

1)Boil chicken breasts until cooked, about 20 minutes. Set aside to cool.

2)In a large pan saute onions, garlic with a tablespoon of olive oil. Cook until onions are tender.

3)Add tomatoes, tomato sauce, green chili, oregano, and cumin. Stir

4) In a large sauce pan bring the chicken broth to boil. Add the tomato mixture to the sauce pan. Bring to boil. Reduce heat and simmer for 20 minutes. Shred the cooled chicken

5)Slice tortillas in strips. In a pan of hot vegetable oil, fry the tortilla strips, about 30 seconds until they get golden. Place on a plate covered with a paper towel.

6)After the soup has simmered for 20 minutes add the shredded chicken and heat through.



Serve with the tortilla strips and sprinkle shredded cheddar on top and garnish with cilantro. You can also add other toppings such as sour cream, avocado, and a squeeze of a lime wedge.

Enjoy!





Posted on October 5, 2011 .

Croque Monsieur



This is so delicious. I got this recipe for Ina Garten! She is one of my favorite chefs. I changed the recipe a bit to fit what I had in my kitchen. I also changed the sauce a bit, I felt it wasn't thickening enough.

This is a great brunch recipe and so easy to make! A french recipe!




Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup hot milk
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • pinch of nutmeg
  • 12 ounces mozzarella, grated (5 1/2 cups)
  • 16 slices white sandwich bread, crusts removed
  • Spicy brown mustard
  • 8 ounces baked Virginia ham, sandwich sliced at your deli.

Directions

Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small Saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1 cup of the Mozzarella and set aside.
Toast the bread, bake on a baking sheet 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add two slices of ham to each, and sprinkle with half the remaining Mozzarella. Top with another piece of toasted bread. Slather the tops with the cheesesauce, sprinkle with the remaining Mozzarella, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
Posted on May 1, 2011 .

Chicken Tortilla Soup

I made this tonight and it turned out very tasty. I was please that it wasn't overwhelmed with sodium like most soups. It's actually pretty healthy. An original recipe of mine! This batch is pretty large and is great for a family and leftovers!

Ingredients

3 Chicken breasts

3 Garlic cloves minced

1 cup of onion chopped

2 14 oz cans of diced tomatoes, drained

1 can of green chilies, drained

10 corn tortillas

1 8oz can tomato sauce

1 teaspoon cumin

1 1/2 teaspoon dried oregano

48 oz chicken broth ( I used College Inn Light and Fat free, 50%less sodium)

1 tablespoon olive oil

vegetable oil

Cheddar cheese

Cilantro

Optional toppings: sour cream, lime wedges, avocado

What you do...

1)Boil chicken breasts until cooked, about 20 minutes. Set aside to cool.

2)In a large pan saute onions, garlic with a tablespoon of olive oil. Cook until onions are tender.

3)Add tomatoes, tomato sauce, green chili, oregano, and cumin. Stir

4) In a large sauce pan bring the chicken broth to boil. Add the tomato mixture to the sauce pan. Bring to boil. Reduce heat and simmer for 20 minutes. Shred the cooled chicken

5)Slice tortillas in strips. In a pan of hot vegetable oil, fry the tortilla strips, about 30 seconds until they get golden. Place on a plate covered with a paper towel.

6)After the soup has simmered for 20 minutes add the shredded chicken and heat through.

Serve with the tortilla strips and sprinkle shredded cheddar on top and garnish with cilantro. You can also add other toppings such as sour cream, avocado, and a squeeze of a lime wedge.

Enjoy!

Posted on January 30, 2011 and filed under Food.