I grew up in Michigan, where wet burritos are apparently pretty localized. For those of you unfamiliar with wet burritos, they are your typical burrito, except they are smothered in a ranchero-type sauce and covered with cheese.
1 lb. ground beef, thawed
1 tbsp. oil
1 tsp. minced garlic
2 small onions, chopped
1 pkg Taco Seasoning
1 can Refried Beans
1 can tomato sauce + 1 can water
1 pkg Enchilada Seasoning Mix
1 Tbsp. cornstarch in 3 Tbsp. cold water
4 large (burrito) flour tortillas
1-2 bags Shredded Mexican or Sharp Cheddar Cheese
Lettuce, Tomatoes, Green/Red Sweet Peppers (optional)
Sour Cream, Salsa, Guacamole (optional)
Preheat oven to 375 degrees F.
Brown ground beef in oil, garlic and onion.
Add Taco Seasoning and Refried Beans.
Sauce:
In saucepan, add tomato sauce, 1 can water, and Burrito Seasoning. Bring to boil, stirring occasionally.
Slowly whisk corn starch mixture in tomato mixture until desired texture.
In bottom of 9x13 pan, spread 1/2 c. sauce.
Layer 4 large tortillas in pan....overlapping is ok.
Add meat mixture with a little sauce over it, even amounts of meat/beans over the four tortillas.
You may add veggies at this point or choose to have them on the side.
Roll burritos seperately. First you fold in the sides, then roll it completely shut.
Pour remaining sauce on top, saturating the burritos.
Layer each burrito with a considerable amount of cheese.
Bake for 30 minutes or until sauce is bubbly.
***If you chose to have veggies on top, add them just before serving, or on the side. Serve with your choice of sour cream, salsa, and/or guacamole. You can also serve with tortilla chips for scooping up excess sauce and filling mixture.
Friday, September 30, 2011
Thursday, September 29, 2011
Zucchini gratin
This recipe is my favorite with zucchini, though it also works very well with tomatoes. You could also use different vegetables like eggplant or potatoes. Gratin is just a technique and it translates very well to different foods. Experiment!
4-6 zucchini, sliced
Olive Oil
bread crumbs
parmesan cheese
Italian seasoning
salt
pepper
Layer sliced zucchini in a shallow baking dish coated with olive oil. Sprinkle over top with bread crumbs, parmesan, salt, and pepper. Drizzle lightly with olive oil. Bake for 25-30 minutes until golden brown. Serve hot.
*If you use Italian breadcrumbs, you don't need to add Italian seasoning.
4-6 zucchini, sliced
Olive Oil
bread crumbs
parmesan cheese
Italian seasoning
salt
pepper
Layer sliced zucchini in a shallow baking dish coated with olive oil. Sprinkle over top with bread crumbs, parmesan, salt, and pepper. Drizzle lightly with olive oil. Bake for 25-30 minutes until golden brown. Serve hot.
*If you use Italian breadcrumbs, you don't need to add Italian seasoning.
Wednesday, September 28, 2011
Mediterranean stuffed chicken breasts
I love Papa Murphy's Mediterranean chicken deLite pizza, and that definitely informed my creation of this recipe. This is a delicious and light dinner option. To make it truly like Papa Murphy's pizza, add some drained and chopped artichoke hearts. I didn't have any on hand when I created this recipe, hence the omisison.
4 boneless skinless chicken breasts
1/2 c. (herbed) feta cheese
2 garlic cloves, shaved or pasted
2 slices sun-dried tomato, minced
1/4 c. raw spinach, chiffonaded
1/3 c. chicken broth
Extra virgin olive oil
poultry seasoning
salt
pepper
Drizzle 3 Tbsp. olive oil in skillet with lid over medium-low heat. Shave garlic, mince tomato, and chiffonade spinach; combine garlic, tomato, spinach and feta. Pat chicken breasts dry, then using a paring knife, slice a pocket into the thickest part of the breast, being careful not to slice through. Stuff chicken breasts with feta mixture. Season outside of breasts with salt, pepper, and poultry seasoning. Place into hot skillet and allow to sit for 5 minutes before turning (should be a nice golden brown). Allow to brown another 5 minutes, add broth, cover, and reduce heat. Let simmer on low for 15-20 minutes. Drizzle with olive oil and serve.
4 boneless skinless chicken breasts
1/2 c. (herbed) feta cheese
2 garlic cloves, shaved or pasted
2 slices sun-dried tomato, minced
1/4 c. raw spinach, chiffonaded
1/3 c. chicken broth
Extra virgin olive oil
poultry seasoning
salt
pepper
Drizzle 3 Tbsp. olive oil in skillet with lid over medium-low heat. Shave garlic, mince tomato, and chiffonade spinach; combine garlic, tomato, spinach and feta. Pat chicken breasts dry, then using a paring knife, slice a pocket into the thickest part of the breast, being careful not to slice through. Stuff chicken breasts with feta mixture. Season outside of breasts with salt, pepper, and poultry seasoning. Place into hot skillet and allow to sit for 5 minutes before turning (should be a nice golden brown). Allow to brown another 5 minutes, add broth, cover, and reduce heat. Let simmer on low for 15-20 minutes. Drizzle with olive oil and serve.
Tuesday, September 27, 2011
(Toddler) Cereal bars
I made these to have on hand as an easy snack or meal for my toddler for days when we need to get going right away instead of letting him laze his way through his usual 90-minute breakfast session.
1 1/2 c. oats
1/4 c. whole wheat flour
2/3 c. dates or dried cranberries, chopped
1/2 c. walnuts, finely chopped
1/2 tsp. sea salt
1/4 c. orange juice
1 1/2 c. raw apple, shredded
2 Tbsp. wheat germ
Combine all ingredients and let sit for 10 minutes. Press into 8x8 baking dish. Bake at 375º until lightly browned, about 25 minutes. Cut into bars while warm and loosen with spatula. Serve hot for breakfast or as a snack. **FREEZES WELL**
*Courtesy of wholesometoddlerfood.com. Next time, I'm going to add a tsp. of pumpkin pie spice or cinnamon.
1 1/2 c. oats
1/4 c. whole wheat flour
2/3 c. dates or dried cranberries, chopped
1/2 c. walnuts, finely chopped
1/2 tsp. sea salt
1/4 c. orange juice
1 1/2 c. raw apple, shredded
2 Tbsp. wheat germ
Combine all ingredients and let sit for 10 minutes. Press into 8x8 baking dish. Bake at 375º until lightly browned, about 25 minutes. Cut into bars while warm and loosen with spatula. Serve hot for breakfast or as a snack. **FREEZES WELL**
*Courtesy of wholesometoddlerfood.com. Next time, I'm going to add a tsp. of pumpkin pie spice or cinnamon.
Monday, September 26, 2011
Stuffed porkchops Florentine
In cooking and recipes, Florentine usually means something is in a cream sauce with spinach. This is a great way to incorporate spinach into a meal plan without having to serve spinach alone as a side. Also, whenever serving dark greens, like spinach, it is a good idea to season with some nutmeg, as this will enhance the natural flavors of the greens.
4 pork chops (bone in preferable)
1 lb frozen spinach, thawed and cooled, with all excess water squeezed out
1/4 c. asiago cheese, shredded
1 Tbsp. heavy cream (or milk)
1 egg
1/8 tsp. nutmeg
1/4 tsp. black pepper
1/2 c. chicken broth
toothpicks
Pat porkchops dry with a paper towel, and slice into flesh opposite bone to create a pocket to stuff. In a medium bowl, mix together spinach, cheese, cream, egg, nutmeg, and pepper - mixture will be very thick. Stuff 1/4 of mixture into porkchop and thread toothpick through edge to seal. Repeat for other three chops. In a large oven-safe skillet with lid, sear porkchops over high heat (allow to brown about 5 minutes per side without disturbing - when chop is deeply golden brown, flip over and repeat). Add broth to bottom of pan, cover, and transfer to 350 degree oven for about 40 minutes, until cooked through.
4 pork chops (bone in preferable)
1 lb frozen spinach, thawed and cooled, with all excess water squeezed out
1/4 c. asiago cheese, shredded
1 Tbsp. heavy cream (or milk)
1 egg
1/8 tsp. nutmeg
1/4 tsp. black pepper
1/2 c. chicken broth
toothpicks
Pat porkchops dry with a paper towel, and slice into flesh opposite bone to create a pocket to stuff. In a medium bowl, mix together spinach, cheese, cream, egg, nutmeg, and pepper - mixture will be very thick. Stuff 1/4 of mixture into porkchop and thread toothpick through edge to seal. Repeat for other three chops. In a large oven-safe skillet with lid, sear porkchops over high heat (allow to brown about 5 minutes per side without disturbing - when chop is deeply golden brown, flip over and repeat). Add broth to bottom of pan, cover, and transfer to 350 degree oven for about 40 minutes, until cooked through.
Sunday, September 25, 2011
Easy and tasty vegetables
I watch a lot of Food Network. It is family friendly (no swearing, no violence), educational (if you can't watch an hour of Food Network and learn something, you weren't really paying attention), and inspirational (they make some things, like souffle look so easy!). As a self-confessed picky eater, I have to say that Food Network has definitely inspired me to be more adventurous when it comes to my vegetables.
The biggest tip I've learned from those tv chefs: roasting concentrates the sugars in the vegetables and brings out the natural flavors. Roasting is easy and requires very little skill or prep and virtually no active cooking. The only skill point you need to make sure you pay attention to is that you must make sure when chopping up the vegetables that the pieces are the same size, or else you will have some pieces underdone and some pieces burnt.
This is one of those technique things, so I'm not going to label it as a recipe.
Start by washing and peeling (if desired) your vegetables. If it is something large, like potatoes, squash, or eggplant, break it down into 1/2 cubes. In a medium mixing bowl, lightly drizzle your veggies with olive oil*, sprinkle with some salt and pepper, and any other seasonings. The key to this is to remember that the vegetable is going to be the star, so you don't want to over season it; if you pick anything other than just the salt and pepper, thyme is a great choice.
Spread the vegetables in a single layer on a sheet pan and roast in a 350 degree oven for 20-45 minutes, depending on your vegetable; at the least, check them at 20 minutes and shake them around some. You will know they are done when they smell fragrant, are browned around the edges, and begin to look a little wrinkly.
*Extra Virgin Olive oil has a burn point of 350 degrees. If you want to roast at a higher temperature, you will need to use a different oil.
The biggest tip I've learned from those tv chefs: roasting concentrates the sugars in the vegetables and brings out the natural flavors. Roasting is easy and requires very little skill or prep and virtually no active cooking. The only skill point you need to make sure you pay attention to is that you must make sure when chopping up the vegetables that the pieces are the same size, or else you will have some pieces underdone and some pieces burnt.
This is one of those technique things, so I'm not going to label it as a recipe.
Start by washing and peeling (if desired) your vegetables. If it is something large, like potatoes, squash, or eggplant, break it down into 1/2 cubes. In a medium mixing bowl, lightly drizzle your veggies with olive oil*, sprinkle with some salt and pepper, and any other seasonings. The key to this is to remember that the vegetable is going to be the star, so you don't want to over season it; if you pick anything other than just the salt and pepper, thyme is a great choice.
Spread the vegetables in a single layer on a sheet pan and roast in a 350 degree oven for 20-45 minutes, depending on your vegetable; at the least, check them at 20 minutes and shake them around some. You will know they are done when they smell fragrant, are browned around the edges, and begin to look a little wrinkly.
*Extra Virgin Olive oil has a burn point of 350 degrees. If you want to roast at a higher temperature, you will need to use a different oil.
Broccoli cheese soup
I love broccoli cheese soup. In fact, I love Panera's broccoli cheese soup so much that I would eat it weekly if I could. No joke. This recipe is so delicious (and easy!) that it definitely rivals Panera's. And in the bread bowls that my grocery store sells, it's even got the same feeling as eating some Panera soup. Eat on and enjoy!
4 c. chicken broth (or vegetable broth)
1 c. cream (or whole milk)
4 oz. shredded aged cheddar cheese
1 c. water
1/2 c. flour
1 Tbsp. onion, minced
1/4 c. carrot, finely shredded
1/2 tsp. black pepper
4 c. broccoli florets
In a large saucepan, bring broth, cream, cheddar, water, flour, onion, carrot, and pepper to a boil. (For best results, whisk together flour and water in a separate bowl, then add to pot.) Reduce heat to a simmer, and stir in broccoli florets. Allow to simmer 15-20 minutes over low heat, stirring occasionally.
Makes 4 servings.
*Note: I also stirred in a hefty dash of white pepper and a parmesan cheese rind I had (the very tough part at the wide end of a wedge). Even without, though, it's delicious
4 c. chicken broth (or vegetable broth)
1 c. cream (or whole milk)
4 oz. shredded aged cheddar cheese
1 c. water
1/2 c. flour
1 Tbsp. onion, minced
1/4 c. carrot, finely shredded
1/2 tsp. black pepper
4 c. broccoli florets
In a large saucepan, bring broth, cream, cheddar, water, flour, onion, carrot, and pepper to a boil. (For best results, whisk together flour and water in a separate bowl, then add to pot.) Reduce heat to a simmer, and stir in broccoli florets. Allow to simmer 15-20 minutes over low heat, stirring occasionally.
Makes 4 servings.
*Note: I also stirred in a hefty dash of white pepper and a parmesan cheese rind I had (the very tough part at the wide end of a wedge). Even without, though, it's delicious
Saturday, September 24, 2011
My relationship with food
I told you that I would write some more about my experiences with food. In my family (namely my mother's family, my father's side isn't really all that close), food was a big part of our familial celebrations - holidays, birthdays, etc. Each household would bring a dish every time we got together. We typically had ham (my grandmother was a big fan of ham, I don't know why, that's just the way it usually worked out) if it was a holiday like Christmas or Thanksgiving or burgers or hot dogs on the grill if it was a summer holiday. Someone would almost always bring cheesy potatoes (I'll have to post that a little later) and there would inevitably be some kind of crackers and dip. But the big focus was almost always dessert.
Who doesn't love dessert? We'd usually have at least two desserts, sometimes more. And if we were at my aunt's house, we'd usually congregate around the food. Much easier for snacking, but much harder on maintaining healthy eating habits. When I got to college, my eating habits did not improve, that was for sure. Through the course of my undergrad studies, I gained about 50 pounds over 5 years. I ate very few vegetables because frankly, in my experience, they were never prepared in a manner that made them tasty and I have issues with food textures. In fact, when I was growing up, the only cooked vegetables I would willingly eat were potatoes and corn - not even the healthiest vegetables. I'm proud to say that I eat many more vegetables now, but I'm still a pretty picky eater.
I would have to say that my biggest issue with food is that I eat my feelings. Stressed? Eat something (usually something sweet, ergo unhealthy). Sad? Eat something. Bored? Eat. Happy? Eat. So you can understand how moving across the country by myself for a job and to be closer to my then-boyfriend-now-husband when he returned from deployment must have impacted my weight. (If you didn't put it together, the weight went up. By about 25 pounds.) Now, my husband can pretty much eat whatever he wants, but as long as he is working out, he will lose weight. Me, I struggle with weight loss. I've tried portion control, calorie counting, increasing water intake, exercise, cooking more healthfully. I still have trouble losing weight. But I feel better about myself when I work out and then eat a balanced meal afterward. Having a toddler and an infant, I need to be much more conscientious about my diet. I want to be able to be active with my boys. So I continue to work hard at losing weight and eating healthfully.
Do I still struggle with emotional eating? Yes. Will I always struggle with it? Probably so. But by cooking at home instead of eating out or always making a boxed or frozen meal (which are very high in sodium and other preservatives), I can control the quality of our meals and make food that is going to provide quality nutrition instead of a bunch of empty calories.
Who doesn't love dessert? We'd usually have at least two desserts, sometimes more. And if we were at my aunt's house, we'd usually congregate around the food. Much easier for snacking, but much harder on maintaining healthy eating habits. When I got to college, my eating habits did not improve, that was for sure. Through the course of my undergrad studies, I gained about 50 pounds over 5 years. I ate very few vegetables because frankly, in my experience, they were never prepared in a manner that made them tasty and I have issues with food textures. In fact, when I was growing up, the only cooked vegetables I would willingly eat were potatoes and corn - not even the healthiest vegetables. I'm proud to say that I eat many more vegetables now, but I'm still a pretty picky eater.
I would have to say that my biggest issue with food is that I eat my feelings. Stressed? Eat something (usually something sweet, ergo unhealthy). Sad? Eat something. Bored? Eat. Happy? Eat. So you can understand how moving across the country by myself for a job and to be closer to my then-boyfriend-now-husband when he returned from deployment must have impacted my weight. (If you didn't put it together, the weight went up. By about 25 pounds.) Now, my husband can pretty much eat whatever he wants, but as long as he is working out, he will lose weight. Me, I struggle with weight loss. I've tried portion control, calorie counting, increasing water intake, exercise, cooking more healthfully. I still have trouble losing weight. But I feel better about myself when I work out and then eat a balanced meal afterward. Having a toddler and an infant, I need to be much more conscientious about my diet. I want to be able to be active with my boys. So I continue to work hard at losing weight and eating healthfully.
Do I still struggle with emotional eating? Yes. Will I always struggle with it? Probably so. But by cooking at home instead of eating out or always making a boxed or frozen meal (which are very high in sodium and other preservatives), I can control the quality of our meals and make food that is going to provide quality nutrition instead of a bunch of empty calories.
Macaroni and Cheese
I made this for our toddler, so I omitted salt and pepper from the cooking process. Also, since I used Parmesan, you would need significantly less salt, as it is a very salty cheese. I used 1 1/2 c. cheddar, 1 1/2 c. Parmesan, and 1 c. cubed American.
1 lb elbow macaroni
1 stick butter
1/2 c. flour
1 c. milk (plus additional, if needed)
1/4-1/2 c. sour cream
1 Tbsp. (dijon) mustard
4 c. cheese
Breadcrumbs (optional)
Salt
Pepper
Thyme (optional)
Cook macaroni 3-5 minutes shy of al dente. Grease a 9x13 baking dish and preheat oven to 350º. In a large saucepan, melt butter over low heat; whisk in flour. Continue whisking until roux turns a golden brown (this is important, otherwise your mac and cheese will taste like flour); slowly whisk in milk, continuing to whisk to break up lumps. When mixture is smooth, add in sour cream, dijon, and salt and pepper. Using a spoon, stir in cheese and continue stirring until mixture is smooth and melty - you may need to add more milk to create a thick sauce. Drain pasta completely and transfer to baking dish; pour cheese sauce over pasta and stir to combine. Sprinkle top of pasta with breadcrumbs (if you want a crunchy top) and season lightly with thyme. Bake for at least 30 minutes, or until top is golden brown.
To reheat, moisten slightly with chicken broth or milk and microwave in 45 second intervals until desired temperature is reached.
1 lb elbow macaroni
1 stick butter
1/2 c. flour
1 c. milk (plus additional, if needed)
1/4-1/2 c. sour cream
1 Tbsp. (dijon) mustard
4 c. cheese
Breadcrumbs (optional)
Salt
Pepper
Thyme (optional)
Cook macaroni 3-5 minutes shy of al dente. Grease a 9x13 baking dish and preheat oven to 350º. In a large saucepan, melt butter over low heat; whisk in flour. Continue whisking until roux turns a golden brown (this is important, otherwise your mac and cheese will taste like flour); slowly whisk in milk, continuing to whisk to break up lumps. When mixture is smooth, add in sour cream, dijon, and salt and pepper. Using a spoon, stir in cheese and continue stirring until mixture is smooth and melty - you may need to add more milk to create a thick sauce. Drain pasta completely and transfer to baking dish; pour cheese sauce over pasta and stir to combine. Sprinkle top of pasta with breadcrumbs (if you want a crunchy top) and season lightly with thyme. Bake for at least 30 minutes, or until top is golden brown.
To reheat, moisten slightly with chicken broth or milk and microwave in 45 second intervals until desired temperature is reached.
Friday, September 23, 2011
First menu sampling
Well, I promised you all that I would share some of my menus, in addition to recipes and experiences. A little more on the experiences later. But for now, I wanted to share with you some sample menus. I'm not tacking any recipes onto this one, but if you're interested in having a recipe for a particular meal/dish, just let me know and I'll be sure to post it as soon as I can, rather than just whenever I come across it in my binder.
(I run my menus from Monday to Sunday)
Monday: meatloaf and green beans
Tuesday: pork tenderloin and sweet potatoes
Wednesday: spaghetti and meatballs, garlic bread, salad
Thursday: fish and fries
Friday: pizza (I did tell you that we mostly do pizza on Fridays!)
Saturday: sandwiches
Sunday: macaroni and cheese and leftovers
Note: when I do a porkloin, I usually buy the biggest one I can find because I know my husband likes to take some for lunch and I usually like to re-purpose some of the meat into carnitas (pork tacos) or pork fried rice, or use it to add a twist to gallo pinto (pronounced guy-o peent-o), which is one of my most favorite easy recipes ever.
Monday: chicken and broccoli
Tuesday: pelmeni, Polish sausage and peppers
Wednesday: porkchops, corn, and couscous
Thursday: Tacos
Friday: pizza
Saturday: fish and fries
Sunday: (out to dinner)
Note: I was pregnant from when these two menus were done and I love, love, loved fish and fries. So it showed up on our menus a lot. God bless my husband for not complaining! Plus, it helps that the meals weren't repeated too closely together ;) Also, pelmeni is a Russian meat and chive dumpling, traditionally boiled in beef broth and served with a heavily dilled sour cream sauce. I buy them frozen from a Euro deli here in town. If I ever find a recipe for them, I'll post it, but frankly, I'm too lazy to make my own from scratch when the ones I can buy are so darn tasty!
Monday: hamburgers, baked beans, coleslaw
Tuesday: sweet and sour hamballs and rice
Wednesday: salmon and zucchini gratin, salad, garlic bread
Thursday: stuffed chicken, couscous, peppers
Friday: porkchops, cheesy baked faro, peas
Saturday: steak, baked potatoes, corn, salad
Sunday: pizza
Note: faro is pearled barley. This is a really hearty recipe (one I will for sure be posting) and it is delicious the first time and even more so as leftovers. It is a healthier option than just plain old macaroni and cheese, but is close enough that you could fool some picky eaters with it. Hamballs are made with a savory pork loaf that I have only been able to find in Michigan where I grew up. They are delicious and scrumptious and I was seriously bummed when I moved to Colorado and discovered that pork loaves are not available everywhere. Thankfully, my parents drive out a few times a year to see us and always bring out pork loaves with them.
And one last menu on this entry, for good measure. If you have a large freezer, you could shop for the bulk of this entire menu sampler and just get your produce weekly...
Monday: gallo pinto
Tuesday: pierogi, pelmeni, Polish sausage, peppers
Wednesday: ham, sweet potatoes, zucchini gratin
Thursday: salmon/rice/green bean packets
Friday: lasagna, salad
Saturday: pizza
Sunday: linguine alfredo, salad
Note: for the pierogi, I just buy the box of the Mrs. T's frozen pierogi from my grocery store. Also, anytime you see peppers on my menu, I'm just julienne-ing them (slicing them into thin strips) and carmelizing them in just a bit of oil - they add a sweet dash to any meal and are a great way to get extra nutrients into your diet. A well-rounded diet, any nutritionist will tell you, will consist of a variety of colors of fruits and vegetables. I tend to favor the red, orange, and yellow peppers as they are sweeter. I always remove the ribs and seeds so they are easier to eat (those stupid seeds stick in your teeth!) and you don't have as much heat as you do just pure flavor. Nine times out of ten, if you see alfredo in my menu, it's just a jarred sauce. Lastly, the fish packets? Super duper easy prep and clean up. I will for sure post a recipe of them. Promise.
I hope these four sample menus give you a clearer idea of how I rotate some of my favorite meals in with others so I don't bore my husband to tears with our dinners and also keep our diets better rounded than they used to be. Also, I should mention that when I grocery shop, if I can, I buy the bulk of our food for two weeks, so that I don't have to do a complete grocery trip every week. So I will menu-plan for two weeks, and buy the meat portion of eat meal at that time. Then for the second week, I just have to buy our produce for the week and some other odds and ends. It doesn't always work out that way, but when I plan ahead like that, we waste far less money throwing out produce that has gone bad before we can use it. Happy planning!
(I run my menus from Monday to Sunday)
Monday: meatloaf and green beans
Tuesday: pork tenderloin and sweet potatoes
Wednesday: spaghetti and meatballs, garlic bread, salad
Thursday: fish and fries
Friday: pizza (I did tell you that we mostly do pizza on Fridays!)
Saturday: sandwiches
Sunday: macaroni and cheese and leftovers
Note: when I do a porkloin, I usually buy the biggest one I can find because I know my husband likes to take some for lunch and I usually like to re-purpose some of the meat into carnitas (pork tacos) or pork fried rice, or use it to add a twist to gallo pinto (pronounced guy-o peent-o), which is one of my most favorite easy recipes ever.
Monday: chicken and broccoli
Tuesday: pelmeni, Polish sausage and peppers
Wednesday: porkchops, corn, and couscous
Thursday: Tacos
Friday: pizza
Saturday: fish and fries
Sunday: (out to dinner)
Note: I was pregnant from when these two menus were done and I love, love, loved fish and fries. So it showed up on our menus a lot. God bless my husband for not complaining! Plus, it helps that the meals weren't repeated too closely together ;) Also, pelmeni is a Russian meat and chive dumpling, traditionally boiled in beef broth and served with a heavily dilled sour cream sauce. I buy them frozen from a Euro deli here in town. If I ever find a recipe for them, I'll post it, but frankly, I'm too lazy to make my own from scratch when the ones I can buy are so darn tasty!
Monday: hamburgers, baked beans, coleslaw
Tuesday: sweet and sour hamballs and rice
Wednesday: salmon and zucchini gratin, salad, garlic bread
Thursday: stuffed chicken, couscous, peppers
Friday: porkchops, cheesy baked faro, peas
Saturday: steak, baked potatoes, corn, salad
Sunday: pizza
Note: faro is pearled barley. This is a really hearty recipe (one I will for sure be posting) and it is delicious the first time and even more so as leftovers. It is a healthier option than just plain old macaroni and cheese, but is close enough that you could fool some picky eaters with it. Hamballs are made with a savory pork loaf that I have only been able to find in Michigan where I grew up. They are delicious and scrumptious and I was seriously bummed when I moved to Colorado and discovered that pork loaves are not available everywhere. Thankfully, my parents drive out a few times a year to see us and always bring out pork loaves with them.
And one last menu on this entry, for good measure. If you have a large freezer, you could shop for the bulk of this entire menu sampler and just get your produce weekly...
Monday: gallo pinto
Tuesday: pierogi, pelmeni, Polish sausage, peppers
Wednesday: ham, sweet potatoes, zucchini gratin
Thursday: salmon/rice/green bean packets
Friday: lasagna, salad
Saturday: pizza
Sunday: linguine alfredo, salad
Note: for the pierogi, I just buy the box of the Mrs. T's frozen pierogi from my grocery store. Also, anytime you see peppers on my menu, I'm just julienne-ing them (slicing them into thin strips) and carmelizing them in just a bit of oil - they add a sweet dash to any meal and are a great way to get extra nutrients into your diet. A well-rounded diet, any nutritionist will tell you, will consist of a variety of colors of fruits and vegetables. I tend to favor the red, orange, and yellow peppers as they are sweeter. I always remove the ribs and seeds so they are easier to eat (those stupid seeds stick in your teeth!) and you don't have as much heat as you do just pure flavor. Nine times out of ten, if you see alfredo in my menu, it's just a jarred sauce. Lastly, the fish packets? Super duper easy prep and clean up. I will for sure post a recipe of them. Promise.
I hope these four sample menus give you a clearer idea of how I rotate some of my favorite meals in with others so I don't bore my husband to tears with our dinners and also keep our diets better rounded than they used to be. Also, I should mention that when I grocery shop, if I can, I buy the bulk of our food for two weeks, so that I don't have to do a complete grocery trip every week. So I will menu-plan for two weeks, and buy the meat portion of eat meal at that time. Then for the second week, I just have to buy our produce for the week and some other odds and ends. It doesn't always work out that way, but when I plan ahead like that, we waste far less money throwing out produce that has gone bad before we can use it. Happy planning!
Pizza Dough
We really like pizza in our house. In fact, we typically eat pizza once a week. It was my go-to food while pregnant both times, the one thing that was guaranteed to sound delicious when nothing else did.
1 1/2 c. warm water
1-1/4 oz. packet active dry yeast
5 c. all-purpose flour
1 1/2 tsp. fine sea salt
Olive oil
Stir the yeast into the warm water in a small bowl until dissolved.
Whisk together the salt and flour in a large bowl. Stir in the yeast/water mixture until a soft dough forms (if dough is too dry, add more water 1 Tbsp. at a time; if dough is too wet, add more flour 1 Tbsp. at a time). Transfer dough to a floured work surface and knead for 10-12 minutes, until dough is smooth and elastic. Transfer to a bowl drizzled with olive oil, cover with plastic wrap, and set in a warm place for 2 hours.
After two hours, uncover dough and punch in middle. Divide into three equal parts and transfer to three smaller, oiled bowls. Cover with plastic wrap and allow to rise another hour.
Refrigerate for up to 1 day (or freeze for later use).
To use, spread on pizza stone or pizza pan, parbake at 425 for 5 minutes and top as desired. Bake 15-20 minutes; allow to cool for 5 minutes before slicing.
To make herbed pizza dough:
Stir in 1 tsp. each oregano, basil, garlic powder, and onion powder into flour before added water/yeast mixture. Follow rest of recipe as usual. For more flavor, brush exposed crust with melted butter and sprinkle with garlic salt after baking.
1 1/2 c. warm water
1-1/4 oz. packet active dry yeast
5 c. all-purpose flour
1 1/2 tsp. fine sea salt
Olive oil
Stir the yeast into the warm water in a small bowl until dissolved.
Whisk together the salt and flour in a large bowl. Stir in the yeast/water mixture until a soft dough forms (if dough is too dry, add more water 1 Tbsp. at a time; if dough is too wet, add more flour 1 Tbsp. at a time). Transfer dough to a floured work surface and knead for 10-12 minutes, until dough is smooth and elastic. Transfer to a bowl drizzled with olive oil, cover with plastic wrap, and set in a warm place for 2 hours.
After two hours, uncover dough and punch in middle. Divide into three equal parts and transfer to three smaller, oiled bowls. Cover with plastic wrap and allow to rise another hour.
Refrigerate for up to 1 day (or freeze for later use).
To use, spread on pizza stone or pizza pan, parbake at 425 for 5 minutes and top as desired. Bake 15-20 minutes; allow to cool for 5 minutes before slicing.
To make herbed pizza dough:
Stir in 1 tsp. each oregano, basil, garlic powder, and onion powder into flour before added water/yeast mixture. Follow rest of recipe as usual. For more flavor, brush exposed crust with melted butter and sprinkle with garlic salt after baking.
Thursday, September 22, 2011
Easy Chicken Breasts
This is an easy and quick recipe I use as a go-to. There is minimal prep and minimal dishes to do afterward. Always a plus.
4 chicken breasts
Salt
Pepper
Extra Virgin Olive Oil
Poultry seasoning
Chicken broth
1 6-oz. can of tomato paste (little can)
Drizzle large skillet with a 4-count of EVOO. Turn heat to low-medium. Season both sides of chicken breast with salt, pepper, and poultry seasoning. Put into pan and leave to carmelize (about 5-10 minutes) before turning. Allow to carmelize another 5-10 minutes on side 2. Once good carmelization is achieved, add tomato paste to pan. Add 12 ounces (fill up the tomato paste can twice) of chicken broth and use spoon to break up tomato paste. Cover and allow to simmer for 10 minutes, or until sauce is reduced almost by half.
4 chicken breasts
Salt
Pepper
Extra Virgin Olive Oil
Poultry seasoning
Chicken broth
1 6-oz. can of tomato paste (little can)
Drizzle large skillet with a 4-count of EVOO. Turn heat to low-medium. Season both sides of chicken breast with salt, pepper, and poultry seasoning. Put into pan and leave to carmelize (about 5-10 minutes) before turning. Allow to carmelize another 5-10 minutes on side 2. Once good carmelization is achieved, add tomato paste to pan. Add 12 ounces (fill up the tomato paste can twice) of chicken broth and use spoon to break up tomato paste. Cover and allow to simmer for 10 minutes, or until sauce is reduced almost by half.
Wednesday, September 21, 2011
Mozzarella stuffed meatballs
This is one of my favorite and easy recipes. You can serve these giant meatballs with pasta, on a sandwich roll, or just by themselves in the sauce. They are pretty filling, and they reheat well.
2 lbs bulk sausage, or sausage links (uncooked), casings removed
12 pieces bocconcini, cherry size (fresh mozzarella balls packed in water, available in the cheese case)
1-28 oz. can of crushed tomatoes
1-8 oz. container pesto
Extra virgin olive oil (EVOO)
Salt
Pepper
Preheat oven to 400.
Remove bocconcini from water to drain.
Drizzle sheet pan with evoo.
Remove sausage from casings and create one ball of meat in a bowl (if using links). Score meat into quarters (to ensure meatballs are same size). Divide each quarter into thirds. Put one mozzarella ball into sausage meat and form a ball around it. Roll the meatball in the oil and arrange on sheet pan. Repeat until 12 balls are formed. Bake for 18-20 minutes.
Empty tomatos into sauté pan; season with salt and pepper. Drizzle with evoo. Add pesto and stir to incorporate. Spoon over meatballs when finished.
Serves 4
2 lbs bulk sausage, or sausage links (uncooked), casings removed
12 pieces bocconcini, cherry size (fresh mozzarella balls packed in water, available in the cheese case)
1-28 oz. can of crushed tomatoes
1-8 oz. container pesto
Extra virgin olive oil (EVOO)
Salt
Pepper
Preheat oven to 400.
Remove bocconcini from water to drain.
Drizzle sheet pan with evoo.
Remove sausage from casings and create one ball of meat in a bowl (if using links). Score meat into quarters (to ensure meatballs are same size). Divide each quarter into thirds. Put one mozzarella ball into sausage meat and form a ball around it. Roll the meatball in the oil and arrange on sheet pan. Repeat until 12 balls are formed. Bake for 18-20 minutes.
Empty tomatos into sauté pan; season with salt and pepper. Drizzle with evoo. Add pesto and stir to incorporate. Spoon over meatballs when finished.
Serves 4
Tuesday, September 20, 2011
Sneaky Pete meatballs
I call these Sneaky Petes because I sneak some vegetables in that I otherwise would never eat cooked, due to texture, lol.
2 pounds ground meat (for Pietros (or Italian meatballs) I use a pound of Italian sausage (casings removed) and a pound of ground pork or chicken (or you could just use 2 pounds of Italian sausage)
2 medium carrots
1 large onion
2 large garlic cloves
1 package frozen spinach, thawed and drained well
1 Tbsp parsley flakes
1/2 c. grated parmesan cheese
1 egg
1/2-2/3 c. milk
1/2 c. breadcrumbs (I use plain, so I also add 1/2 t. oregano and 1/2 t. basil, but you could just use Italian breadcrumbs)
1 t. salt
1/2 t. pepper
In a large mixing bowl, combine breadcrumbs, parmesan cheese, parsley flakes, egg, and milk. Grate in carrots, onion, and garlic. Mix and add in spinach. Combine with meat, using hands, and refrigerate for 20 minutes to 1 hour.
Form meatballs using about 2 Tbsp. of mixture. Fry lightly in a skillet over medium heat to brown sides and remove to foil- or parchment paper-lined baking sheet. Finish baking in 350 degree oven, about 20-30 minutes.
Great in Italian wedding soup, spaghetti and meatballs, or any other place you would use meatballs. You can also just bake these off in the oven (turn halfway through). Can be frozen after baking and used as you would pre-packaged meatballs
2 pounds ground meat (for Pietros (or Italian meatballs) I use a pound of Italian sausage (casings removed) and a pound of ground pork or chicken (or you could just use 2 pounds of Italian sausage)
2 medium carrots
1 large onion
2 large garlic cloves
1 package frozen spinach, thawed and drained well
1 Tbsp parsley flakes
1/2 c. grated parmesan cheese
1 egg
1/2-2/3 c. milk
1/2 c. breadcrumbs (I use plain, so I also add 1/2 t. oregano and 1/2 t. basil, but you could just use Italian breadcrumbs)
1 t. salt
1/2 t. pepper
In a large mixing bowl, combine breadcrumbs, parmesan cheese, parsley flakes, egg, and milk. Grate in carrots, onion, and garlic. Mix and add in spinach. Combine with meat, using hands, and refrigerate for 20 minutes to 1 hour.
Form meatballs using about 2 Tbsp. of mixture. Fry lightly in a skillet over medium heat to brown sides and remove to foil- or parchment paper-lined baking sheet. Finish baking in 350 degree oven, about 20-30 minutes.
Great in Italian wedding soup, spaghetti and meatballs, or any other place you would use meatballs. You can also just bake these off in the oven (turn halfway through). Can be frozen after baking and used as you would pre-packaged meatballs
What is menu planning?
Menu planning is pretty self-explanatory, but I'll elaborate just to satisfy your obvious curiosity. A menu is a listing of offered meals. A plan lays the steps proposed to complete a task. So menu planning is laying out a listing of meals.
Simple, right? But it can seem a little daunting to get started on menu planning for your family at first. I originally started menu planning because I got sick of the meal rut we were in. It seems like I made the same dishes week after week, and frankly, I was sick of it. I scoured the internet for a program or site that would do this for me, but there was nothing that really worked for me. And it is much easier for me to cook off of a paper in front of me, rather than running back and forth to a computer screen. I'm also, like many Americans, overweight. My doctor and the nutritionist I saw (once) told me that I need to add more vegetables into my diet. Well, duh. I know that. But it's hard to eat vegetables regularly when you don't really like too many vegetables. Add into that the fact that we have a toddler and I just had a baby two months ago and I am currently nursing, and it becomes even more important to add those vegetables into our diets.
Menu planning makes sure that I rotate through my vast store of recipes and that we eat a balanced diet. It also cuts way back on our grocery spending because I know precisely which meals I am going to be cooking over the week. That means that I make fewer trips to the store, which results in less impulse buying (which is a challenge for me). I also can plan out how best to use my coupons in conjunction with the store sales and store coupons to maximize savings.
So, if menu planning sounds like something you'd like to capitalize on, keep reading. Now that I've explained how I see menu planning, let me tell you my method.
First of all, I have a three-ring binder I use to hold my recipes. I use page protectors so that I can remove the recipe from the binder and have it on the counter-top while cooking; I can wipe it clean when I'm finished and place it back in the binder. I use a composition notebook (so the pages won't fall out as easily as from a spiral bound book) to map out my weekly menu plan. Along the left-hand side of the page, I list the days of the week (M, T, W, R (for Thursday), F, Sa, Sun), skipping two to three lines between days. I list the entree and the side or sides, one on each line. Some of the days I plan something that I've been craving (Mexican food, comfort food, etc.) and other days I plan based on what is on sale at my store that week or what I have coupons for (or better yet, something that is on sale that I also have a coupon for!).
I also plan meals for the week based on difficulty or time to prepare. For instance, Mondays are usually bad days for my husband because it is the first day in his work week and he usually gets bogged down in meetings until fairly late, so I will usually plan a meal that is easy to prepare, takes a minimal amount of time to cook, and produces the least amount of prep-work dishes to wash. Wednesdays I usually watch my friend's daughter for her, so I plan meals that require very little active cooking on my part. And Fridays we generally have pizza because, well, we really like pizza and it's fairly simple to do.
When it comes time for me to go grocery shopping, I first evaluate my food situation. I have specifics that I like to always have on hand just in case I get bogged down or some unforeseen eventuality happens which calls for a quick and easy dinner. These staples for me are pretty standard in most cookbooks and simple recipes too, so it helps to keep them on hand.
Simple, right? But it can seem a little daunting to get started on menu planning for your family at first. I originally started menu planning because I got sick of the meal rut we were in. It seems like I made the same dishes week after week, and frankly, I was sick of it. I scoured the internet for a program or site that would do this for me, but there was nothing that really worked for me. And it is much easier for me to cook off of a paper in front of me, rather than running back and forth to a computer screen. I'm also, like many Americans, overweight. My doctor and the nutritionist I saw (once) told me that I need to add more vegetables into my diet. Well, duh. I know that. But it's hard to eat vegetables regularly when you don't really like too many vegetables. Add into that the fact that we have a toddler and I just had a baby two months ago and I am currently nursing, and it becomes even more important to add those vegetables into our diets.
Menu planning makes sure that I rotate through my vast store of recipes and that we eat a balanced diet. It also cuts way back on our grocery spending because I know precisely which meals I am going to be cooking over the week. That means that I make fewer trips to the store, which results in less impulse buying (which is a challenge for me). I also can plan out how best to use my coupons in conjunction with the store sales and store coupons to maximize savings.
So, if menu planning sounds like something you'd like to capitalize on, keep reading. Now that I've explained how I see menu planning, let me tell you my method.
First of all, I have a three-ring binder I use to hold my recipes. I use page protectors so that I can remove the recipe from the binder and have it on the counter-top while cooking; I can wipe it clean when I'm finished and place it back in the binder. I use a composition notebook (so the pages won't fall out as easily as from a spiral bound book) to map out my weekly menu plan. Along the left-hand side of the page, I list the days of the week (M, T, W, R (for Thursday), F, Sa, Sun), skipping two to three lines between days. I list the entree and the side or sides, one on each line. Some of the days I plan something that I've been craving (Mexican food, comfort food, etc.) and other days I plan based on what is on sale at my store that week or what I have coupons for (or better yet, something that is on sale that I also have a coupon for!).
I also plan meals for the week based on difficulty or time to prepare. For instance, Mondays are usually bad days for my husband because it is the first day in his work week and he usually gets bogged down in meetings until fairly late, so I will usually plan a meal that is easy to prepare, takes a minimal amount of time to cook, and produces the least amount of prep-work dishes to wash. Wednesdays I usually watch my friend's daughter for her, so I plan meals that require very little active cooking on my part. And Fridays we generally have pizza because, well, we really like pizza and it's fairly simple to do.
When it comes time for me to go grocery shopping, I first evaluate my food situation. I have specifics that I like to always have on hand just in case I get bogged down or some unforeseen eventuality happens which calls for a quick and easy dinner. These staples for me are pretty standard in most cookbooks and simple recipes too, so it helps to keep them on hand.
- bread
- eggs
- milk
- chicken broth
- pasta
- pasta sauce (red and Alfredo)
- onions
- potatoes
- butter
- margarine spread
- olive oil
- vegetable oil
- shredded cheese
- bread crumbs
- canned tomatoes (diced, pureed, sauce, paste)
- frozen chicken breasts
- tortillas
- lunchmeat
- rice
- canned beans
Once I've evaluated my staples, then I consider the store ads to see what is on sale. As I am making my menu, I try to plan a different protein each night for dinner, so we usually have chicken, beef, pork, and fish each week. Sometimes I will have ground beef and then a pot roast or a steak in the same week, so if I do that, I try to space them apart. I plan a vegetable to go along with each meal (sometimes I just do a simple steamed vegetable, sometimes I'll do a gratin or something else that requires more prep and planning), or if I'm doing something like lasagna or tomato-based pasta, I'll forgo the vegetable because of the sauce. Once I plan the menu out, I consult the recipes to see if there are any special ingredients I might need or spices that I have run out of (my standard spice rack: basil, oregano, garlic salt, garlic powder, onion powder, cumin, thyme, tarragon, chili powder, paprika, kosher salt, coarse ground black pepper, cinnamon, nutmeg, steak seasoning, poultry seasoning).
I also generally plan one day for leftovers or re-purposing of one of the previous meals (i.e. if we have pork loin one night for dinner, I'll plan on carnitas later in the week, or turn leftover meat loaf into a tasty and quick meat sauce for pasta).
I would say that since I've started menu planning, I've cut our grocery bills each month by about $100-$200, if not more. So if you are interested in my menu-planning experiences, stick around. I'll be posting my menu plans, some of my favorite recipes, and even some of my favorite food memories. I hope to see you around!
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