Salad Kits by Rubbermaid

I have been prepping my lunches ahead of time. Let's be honest, otherwise I would eat off my kids' plates, feel hungry later and gorge on chocolate. I also send a prepped salad off with my husband when he goes to work.

Found these great containers by Rubbermaid called Salad Kits.

There are cup measurements on the side, comes with an ice pack (not pictured), a removable tray with small container for dressing and two dividers and lid.

I found mine last week at Target, with a coupon and Cartwheel discount. 

Sanity Saver:

Make extra protein at dinner and use it in your salads and add roasted vegetables like butternut squash.

No Ifs...Jiggly Butts

I ignored my Fitbit alarm two times before I dragged myself out of bed. Just thinking about this dragged my (slightly less jiggly than a few months ago) booty.

Copycat Ikea Vegetable Medallions

Image is the recipe before baked.

For someone who doesn't particularly like baked potatoes, I found myself the night before trash night head in the fridge staring at a bag full of cooked baked potatoes and wondering what to do with them. My conscience would not allow me to throw them away. Then, I remembered the vegetable medallions from Ikea and my Copycat Ikea Vegetable Medallions were born.

Copycat Ikea Vegetable Medallions

Yield 6

1 Cooked baked potato

2 c. Frozen broccoli florets

1/4 c. Chopped onion

1/4 c. Parmesan, shredded or grated

1/4 c. Panko

2 Egg whites

Salt and pepper

1 T Paprika 

1 t. Garlic Powder

Preheat oven to 375 degrees.

Mash the cooked potato in a large bowl, put to the side. Parboil the brocoli florets, rinse in cold water then chop. Add broccoli to the mashed potato along with all the other ingredients to combine.

Put the mixture inside a 1/4 measuring cup to shape, packing down. Flip over onto a parchment lined cooking sheet and bake for 20 minutes. 

Note: For a finer texture, you can pulse the potato and brocolli in your food processor. Also, if I had leeks on hand I would have added them.

Brocolli Spinach Pesto

Here's another take on the traditional basil pesto. It is a great alternative during the winter months when you you may not have a pot growing of fresh basil.  Truth be told, I actually prefer this version. I find it filling and satisfying. My kids gobble it up too. 

Served on top of a rice cake and filled in a hard boiled egg.

Broccoli Spinach Pesto

2 c. frozen broccoli florets

1 c. fresh baby spinach

1 clove garlic

1 c. shredded parmesan cheese 

1/4 c. olive oil 

Koscher salt and pepper to taste

Parboil brocolli until brocolli is just soft. Drain and rinse in cool water. 

Using Vitamix (or food processor) add broccoli, spinach, garlic and parmesan cheese. Slowly add olive oil until a paste forms, adding less olive oil for a thicker pesto and adding more for a thinner pesto. Generously season with S and P.

Sanity Saver-

Use throughout the week in different recipes. Try it as a dip, pasta sauce or baked on fish. Freeze unused pesto in ice cube trays to use later.

Cauliflower Rice

Cauliflower Rice is oh-so-simple to make. With its mild taste and texture, cauliflower rice can be used in many types of recipes as an alternative to grain rice. Two of my favorite recipes I like to use cauliflower rice is in stuffed cabbage and chicken lettuce wraps.

Oh-So-Simple How To:

I used my favorite kitchen appliance, my Vitamix. If you don't have one a food processor works ( minus the water). 

Add rinsed fresh cauliflower florets in small batches into Vitamix and add cold water to almost cover. Run for a few seconds on level 7. 

Drain in a sieve. Press excess water out using the back of a spatula. 

When ready to use, heat on the stove top with or without oil, on medium heat for 5-8 minutes or until warm. Season how you like your rice. I use salt and pepper and garlic.

Sanity Saver-

Make a large batch over the weekend and use in recipes throughout the week. Store in an air tight container.

The Only Person

Pop Top Can Valentines

Over the last year I have been looking for ways to reuse and repurpose items I might otherwise throw away.  So, when I learned about reusing cans to hold small gifts and treats I knew I wanted to make Pop Top Can Valentines.

Kids will love opening up their can to find Valentine treats. 

What you will need:

• Empty, clean 4 oz. cans with pop top lids
• Good quality can opener-I used Oxo Smooth Edge Can Opener. This can opener cuts around the outside rim instead of cutting on top of the can. It leaves a smooth edge, hence the name. I researched can openers after the one I initially used for this project made rough cuts along the can. I was unable to use the cans I had been saving to make these. I broke down, spent the $19 for the Oxo can opener to finish this project. The other can opener's fate is in the garbage dump.
• Assorted candy
• Hot glue gun
• Craft paper or wrapping paper 
• Stickers, glitter, markers, etc.
• Crinkly paper or paper grass
• Ribbon
• Gift tags

How to:

Remove manufacturer's labels and save one to use later.

Remove bottom of the cans.

Drain contents and clean can, let dry.

Using the manufacturer's can label, trace label on craft paper or wrapping paper. Cut out new labels and attach with hot glue.

Fill cans with candy and top with crinkly paper or paper grass. Tuck in any loose ends.

Attach bottoms with hot glue. 

Decorate labels and attach gift tags.

Tips:

Try to keep the bottoms of the cans matched with their respective cans for seamless attachment.

Don't overfill the can with crinkly paper or  paper grass, too much padding makes it difficult to seal the can. 

Download free gift tag labels online.

If you do not have enough cans on hand, buy some more. If you can not eat the contents right away, like diced fruit, then freeze them in popsicle molds.

Have your little ones help.

Chicken and Tortellini Soup

After shopping my pantry, I had enough ingredients to make a chicken rotisserie soup. There was a package of tricolor frozen cheese tortellini taking up space in my freezer for weeks. Insert lightbulb moment.

The tortellini gave the soup a heartiness I needed. My toddler fought over the "red pastas" and finished every last drop.

Don't skimp on the quality of the tortellini. I bought a cheap, unappetizing looking package once and regretted it. You know the saying, cook with wine you would drink. The saying is true for pasta, cook with the pasta you would eat. The good stuff gives the soup a lot of flavor from the tortellini filling. You can substitute chopped escarole in place of spinach.

Chicken Tortellini Soup

2 carrots, chopped

1 sweet onion, chopped

1 T olive oil 

3 c. cooked chicken, shredded

2 bay leaves

1 T Kosher salt 

1/2 t. garlic powder

1 t. white pepper 

2 t. dried parsley

32 oz. low sodium chicken stock

6 c. water

2 c. fresh baby spinach

1 20 oz. frozen tricolor cheese tortellini (about 2.5 cups)

Parmigiano reggiano--optional 

Sauté carrots and in olive oil until soft and translucent on medium/high heat. Add chicken, bay leaves, herbs, chicken stock and water. Bring to a boil then reduce to simmer, add spinach and cover.

Soup is ready in 30 minutes, but it is most flavorful when you can cook for an hour or two. 

When you are ready to eat, turn off heat and add tortellini. Serve when pasta floats. Top with parmigiano reggiano. 

Sanity Saver-

Buy a rotisserie chicken or roast your own. Shred the chicken and divide chicken evenly into smaller freezer bags.  Add frozen chicken to your meals when needed. The cooked chicken defrosts quickly and cuts down your prep time.

Cumin Pork Tenderloin Stuffed Peppers

I am a big fan of stuffed bell peppers. Growing up my mom would make bell peppers stuffed with ground beef, tomato sauce, rice and golden raisins. That version just brings me back in time and was the inspiration for my stuffed pepper recipes.

Bell peppers are versatile and are widely available. Over the last two years my local club stores started selling them in "club packs", so I buy them regularly.

When I created this recipe I made pork tenderloins (two in a pack) for Sunday dinner.  I roasted them with olive oil, savory and salt and pepper. (400 degrees for 15 mins, give or take, until my thermometer was almost 140 degrees. I removed from oven, covered and let sit to rest and cook some more).  

Although I already prepared a menu for the week I did not plan (amateur move) for an entire cooked tenderloin and black rice and black beans leftover from another meal. Cumin Pork Tenderloin Stuffed Peppers were born.

My goal every week is to figure out how I can prep meals ahead of time. I call them Sanity Savers.  I also have a grocery budget like many of you reading this blog. Truth be told, the two-pack tenderloins turned into three meals. The first meal was the tenderloin itself, then the stuffed peppers and finally BBQ. I bought a Smithfield club pack of two with a total of four tenderloins for $13.00. My three meals cost a little more than $2. Depending on the size of your family, you may not be able to make three meals, but two meals ain't shabby either. 

Next time you are shopping, consider purchasing pork tenderloin and trying this recipe for a second (or first or third) meal.

Cumin Pork Tenderloin Stuffed Peppers

4 bell peppers in variety of colors like red, yellow and orange*
1-2 T olive oil
1/2 large sweet onion, chopped
2 cloves garlic, minced

2 c. cooked pork tenderloin, shredded** (3/4 of of 1 lb. tenderloin)
1/2 c. black beans, drained and rinsed
1 c. of your favorite salsa
1/2 c. black rice uncooked (makes about 2 c. cooked)
1 T cumin
1/2 T adobo
1/2 c. water
1/4 c. shredded low-fat Mexican blend cheese--optional

Preheat oven to 375 degrees.

Cook black rice according to the directions, 1 c. water to 1/2 c. rice.  Put cooked rice aside.

Cut off the stems of the peppers as well as cut a little off the bottom of the peppers to make flat (this will allow the peppers to sit upright and not fall over when cooking) and deseed peppers. Chop those parts of the pepper and sauté them along with the onion and garlic in olive oil until soft and translucent.

Add cooked pork, black beans, rice, salsa and spices to the pepper and onion mixture.  Once all the components are incorporated, add water and stir until absorbed.  Remove from heat. Line a baking sheet with foil and stuff the peppers.

At this point, you can refrigerate the peppers and cook later in the day or the next day. Put in oven loosely covered with foil about bake for 35 minutes or until the peppers are soft. Remove the foil and top peppers with cheese. Cook uncovered or until cheese is melted. 



* If you have little ones in your family who do not like or are unable to eat an entire pepper on their own, I suggest giving them the filling only and cooking less stuffed peppers.

**I was asked by someone who follows a Kosher diet if they could substitute chicken for pork and my answer was, absolutely.  Pork and chicken go really well with this. 

Rotisserie Chicken Three Ways

I love getting a bang for my buck, especially when it comes to meal planning. I was feeling a little under the weather today so my dear husband armed with a list and accompanied by the princess picked up some groceries for me. My plan, to make a few meals in advance just in case I have to be out of commission for a few days.

Rotisserie chickens are budget and meal planning friendly. I pay the same amount of money for an uncooked roaster (except for organic) as I do for a cooked, less time for me slaving in the kitchen rotisserie. Today, it cost under $6.

Here are the three dishes I made with one rotisserie from my local club store. It yielded approximately five cups of shredded chicken.

Meal One- Chicken Chili Soup
Meal Two- Chicken Black Rice and Bean Casserole (freezer friendly)
Meal Three- Gluten-Free Pot Pie (freezer friendly)

Chicken Chili Soup

Mac N' Cheese Cups

Homemade Mac N' Cheese is one of those foods I just can not say no to. I make enough to freeze a batch for those nights I have little ones distracting me (which is every night) from fixing ( fixing verb. preparing or cooking. I spent most of my life in the South. That's what we say down there) dinner. It takes no extra effort to make a big batch, so why not plan ahead.

Making one of my favorite comfort foods into a portion control serving has moved this once indulgence to the guilt-free category.  Additionally I add puréed butternut squash or sweet potato when I can.  I cook and purée the vegetables in advance, freeze in 2 ounce servings then use them whenever I want to add vegetables inconspicuously (or conspicuously) to dishes. I also use low fat cheese and skim milk.  It might not be as rich as versions that have the whole milk, but I am sensitive to milk and I do not need the extra fat. I would avoid using almond milk, even the unflavored kind. It just makes the dish too sweet and in my opinion inedible. I have had success with lactose-free milk.  You can use gluten-free pasta or spaghetti squash too, they have all worked great.  Hope you enjoy it. 

Served with my Turkey Chili making it Chili Mac

This recipe made a dozen Mac N' Cheese Cups & and one rectangle casserole dish that I froze for another time. Simply reduce in half if you do not want to freeze ahead (but why wouldn't you).

Tina's Mac N' Cheese Cups

1 lb. elbow macaroni 

1 stick of butter

4 c. skim milk
1/4 c. pureed butternut squash, frozen or fresh (optional)

4 c. shredded low-fat cheddar cheese

2 T worcestershire sauce

1 T dijon mustard

1 t. paprika

1 T adobo

1 t. garlic powder

1/2 t. white pepper

2/3 c. seasoned panko- I buy plain panko in bulk. Season with salt, pepper and dried parsley.

Preheat oven to 350 degrees.

Generously spray muffin tins (and spray some more) and casserole dish with cooking spray. Put aside. 

Boil macaroni in salted water. While the macaroni cooks, make the cheese sauce. 

Cheese Sauce- start by making a roux. Melt a stick of butter on medium heat in a large sauté pan (I use 12" pan). Slowly add flour and mix. Once a paste starts to form slowly add milk and stir the milk until it starts to thicken. Add the cheese and all the other ingredients except the panko, stirring continuously to avoid burning. 

When the cheese is melted and a nice sauce is made, turn off the heat and immediately add the cooked macaroni to the cheese sauce. 

Use a ladle to fill muffin tins. Top macaroni with seasoned panko and cook for 35-40 minutes. You want the edges of the cups to turn golden brown. 

Remove from oven and let the cups cool and continue to set. Use a smooth knife along the edges to help loosen the cups. Put cups on a parchment lined cookie sheet and put back in warm oven for a few minutes to reheat, if you want to eat them now. If not, flash freeze the cups to use later.

Sanity Saver:

Flash freeze by freezing individual cups on a lined cookie sheet, uncovered for about 30 minutes until the cups are firm and partially frozen. Wrap in wax paper and put in a freezer bag. Take the cups out when needed and reheat on parchment lined cookie sheet. Flash freezing prevents servings from sticking together.

Be Happy. Be Bright. Be you.

First day wearing my new workout tank from Old Navy. Makes working out a lot easier.

Silver Diner Quinoa Pancakes

This is the second recipe featuring quinoa pancakes on my blog, with this one calling for quinoa flour instead of whole quinoa. I made these pancakes with grilled banana slices, served with my Date Syrup (posted below). There was silence at our breakfast table, which means this recipe is a keeper.

I was pleasantly surprised to find a quinoa pancake recipe online from a local favorite restaurant called the Silver Diner. The recipe was featured on a demo segment on  NBC Washington.
Silver Diner has restaurants in Maryland, Virginia and New Jersey.  They partner with 15 farms to have the freshest ingredients. Their menu also features gluten-free and vegan free options.
If you ever have the opportunity I encourage you to stop by one of the Silver Diner Locations. Their lamb sliders are amazing.

Silver Diner Quinoa Pancakes

2 c. quinoa flour
2 eggs
1 c. water
1 c. buttermilk ( I used dried buttermilk & followed package directions)
1/4 c. soybean or canola oil ( I used  grapeseed oil)
1 c. shredded coconut
8 oz. apple sauce
1 t. cinnamon
1 t. baking powder
1/2 g. baking soda
I added 1 T vanilla

Place all the ingredients in a bowl and hand mix with a whisk. Do not over mix, there should be a few lumps.  Use a ladle to scoop the mix to pour onto a hot pancake griddle. Cook until golden brown on both sides. Optional: serve with fresh fruit like blueberries or grilled banana.

Homemade Quinoa Flour

Date Syrup

20 dates
1 c. water

Soak dates in water until you see the dates start to expand, at least an hour. (You can soak overnight, but not necessary).
If you have a Vitamix or other powerful blender you do not have to soak. Blend with 1/2 cup of the water. Add more if you want a thinner consistency. Put in a container and refrigerate.  Use this to top pancakes, add to oatmeal or hot tea. 

Dates soaked in water overnight. I couldn't purée the dates right away so I put them in the refrigerator to purée later. 

Broccoli Cakes

My family goes crazy for these, especially the baby of the family. I was inspired by a recipe I found online, but the comments were not favorable as it lacked flavor. So, I decided to make a flavor-filled recipe of my own.

I found frozen organic broccoli in bulk at my local BJ's club. It's so convenient to have organic veggies anytime I need them to whip up easy veggie dishes.

Try serving as healthy appetizers along with dill Greek yogurt dip.

We never have any of these left over. Enjoy!

2 c. frozen broccoli florets

1/4 c. shredded parmesan cheese

1/3 c. panko

2 eggs

2 t. worcestershire sauce

1 t. adobo seasoning 

1 t. dried parsley

Pinch of red pepper flake (optional)

Preheat oven to 400 degrees.

Parboil frozen broccoli for five minutes.

Drain the broccoli in a colander, rinse under cold water and roughly chop.

Mix broccoli with all other ingredients. 

Line a baking sheet with parchment. Form 10, 3-inch cakes. The cakes will not stick together well, but will form when cooked. Bake for 20 minutes, lightly golden.

Devotion

I just love drinking my lemon tea in this mug I was recently given. How can you not smile at that!

Morning Glory Smoothie

I am taking antibiotics for a minor eye infection that wasn't healing on its own with home remedies. I avoid antibiotics but I know that sometimes they are necessary. Antibiotics wreak havoc on my stomach as they kill off the good bacteria for proper digestion. When I am on antibiotics I up my probiotics, try to adhere to The Candida Diet (more on that some other time) and I eat plain yogurt.

My dear friend Mindy, a registered dietitian, helped me lose weight after having baby number one. The following recipe is adapted from one of her meal plans. In my smoothie, I add almond milk to have a thinner smoothie, Chia seeds and strawberries, when they are available. This is a satisfying breakfast for me and helps out my belly blues.

Morning Glory Smoothie 

1 c. plain fat free Greek yogurt

1/2 c. plain almond milk

1 banana

1 T almond butter

1 T chia seeds 

1/4 c. strawberries (fresh, not frozen)

1/2 c. ice

Blend and enjoy right away. 

My Vitamix makes my smoothie frothy. The chia seeds soften and expand slightly. 

Craving Crusher Spinach Cacao Smoothie

I am working on losing baby weight from my last pregnancy. I'm feeling really great already having lost 35 pounds with the help of Bikini Body Mommy (more on that in a future post). With the most stubborn last 10, give or take, pounds left to lose I know what I eat is very important to reach my goal.

Like many people, I adore dark chocolate. Over the years, I learned that I am a stress eater, wanting to reach for something sweet during those tense and exhausting times with my children.

Here's a delicious and healthy smoothie that is my go-to craving crusher. My toddler enjoys it too, so it is a win-win recipe. I think it's delicious and I hope you enjoy it as well. 

Here is my recipe:

1 1/2 c. almond milk (plain, not sweetened)

1 banana

1 T of cacao powder (not cocoa)

1 big handful, about 1 cup of raw baby spinach

1/2 c. ice

Blend and enjoy. Makes about 16 oz. 

You can add almond butter or your favorite protein powder to make this a complete meal replacement. 

Just love the frothy bubbles the Vitamix makes.

Chicken Chili Soup

This is another rotisserie chicken recipe. I was able to make three recipes, including this one, from a precooked chicken that cost about $6. This is a comfort food for me especially during frigid temps. I do not recommend making extra batches of this soup and freezing as the beans tend to break down and do not reheat well. However, you can omit the beans and it freezes very well. 

Ingredients:

2 c. shredded chicken 

1 (32 oz./4 c.)low sodium chicken stock 

1 (28 oz.) can chopped tomatoes 
1 (15 oz.) can of each- kidney, canninelli 

and black beans, rinsed and drained

1 jalapeño, deseeded and chopped

1 green bell pepper, chopped
1 small sweet onion, chopped

3 garlic cloves minced

1 T. adobo seasoning

1 T. cumin

1 T. dried cilantro (optional)

1 T. olive oil for sautéing 

In a large soup/stock pot sauté onion, peppers and garlic in olive oil until translucent and soft. Add the rest of the ingredients. Cover and bring to a boil then reduce heat to a simmer for at least 30 minutes. 

Optional Toppings:
Crushed tortilla chips

Shredded cheese

Greek yogurt

Avocado 

Chicken Black Beans & Rice Casserole

One of my rotisserie chicken recipes. Buying a rotisserie chicken is time and budget friendly. If you are looking for a healthier casserole option that does not use canned soups (not knocking them) and is packed with flavor check this one out. This dish is also Freezer Friendly!

Chicken Black Beans & Rice Casserole

Use a 9 x 13 casserole dish or two square dishes, to eat one now and freeze one for later.

Ingredients:

3 c. shredded cooked chicken

1 c. uncooked black rice

1 c. sliced zucchini *

8 oz. bella mushrooms, chopped

1/2 of sweet or red onion, chopped

Minced garlic clove 

1  15.5 oz. can black beans, rinsed & drained

1 t. cumin

1 t. adobo seasoning 

1/4 c. salsa (optional)

Splash Hot sauce (optional)

1/2 c. chicken stock, 1/4 c. reserved

1 c. shredded reduced-fat cheddar cheese

Toppings- plain Greek yogurt, salsa, avocado and green onions.

Cooking Instructions:

Preheat oven 350 degrees.

Cook black rice according to package, takes approximately 35 minutes. Ratio is one cup dry rice to two cups water.

Sauté chopped onion, mushrooms and minced garlic until translucent and soft. Combine chicken, cooked rice, mushroom and onion mixture, beans, zucchini, cumin, adobo, salsa, hot sauce and 1/4 cup of chicken stock in casserole dish. (At this point the casserole can be covered and frozen).

Bake for 30 minutes. If casserole is dry, add reserved chicken stock. Top with cheese and cook until cheese is melted. 

Add your choice of toppings.

Serenity Saver-

When in season (and cheaper) buy extra vegetables, blanch and freeze them to use in dishes throughout the year. I used frozen zucchini in the casserole that I sliced, blanched and froze at the end of the summer. 

Here is an affordable vacuum sealer I use. With a coupon, I received the vacuum sealer free with purchase of the vacuum bags. http://mobile.walmart.com/ip/Ziploc-Vacuum-Starter-Kit-1-kt/12443047

Cork Butterflies

I love cork projects. Here's a toddler edition and just in time for Valentine's Day, Cork Butterflies. I had a few corks taking up space in my kitchen drawer. This craft really brightened up my mood on this snowy day. 

What you will need:

Corks

Construction Paper

Googly Eyes

Markers

Glue

Glitter

Scissors/safety scissors

Trace and cut out hearts on the construction paper. Glue on the heart wings and googly eyes. Add glitter and draw on a smiley face. 

Quinoa Pancakes with Blueberry Compote

Mmm, pancakes...

Not sure why it took me so long to make quinoa pancakes because I have been cooking quinoa for five years now. Today was the day. I had four of these and they were incredible. 

I really enjoy pancakes, but often regret eating them later. Immediately I feel like I'm walking around with bricks in my stomach yet I am hungry a short time after eating them. I researched a lot of recipes last night and put a little bit of this and a little bit of that. Some recipes called for quinoa flour. I don't have the dry blade for my Vitamix, so I opted for the cooked quinoa version which happened to be the most common way way I found on the web the recipe was prepared. 

Here is my tweaked recipe:
3 cups cooked quinoa (which was 1 cup dried, none of the recipes gave me the conversion, so thanks Google. Never needed a specific cooked amt, so now I know).
3/4 c. almond milk
4 eggs
1 T of agave
1 t of vanilla
Pinch of salt
3 t baking powder
Cooking spray or oil for the pan
Yielded fourteen 5' pancakes

Put all ingredients in blender and blend for a few seconds. While your skillet heats up on medium high heat let the batter sit for a few minutes to let the mixture thicken up.
The quinoa tends to sink, so stir occasionally and before you poor a fresh batch of batter into skillet. Otherwise, you'll have some very thin pancakes in the beginning and really thick ones at the end. The pancakes bubble up similar to traditional pancakes. Flip when the edges are dry. The inside of the pancakes will be a wetter consistency than traditional pancakes and a lot hotter inside. Just a word of caution if you are serving kids. My daughter ate three and the baby ate one.

Blueberry Compote: I warmed up a cup of frozen blueberries with 1t of brown sugar and a few T of water over medium heat, covered and then let it simmer until the blueberries broke down a little but, about 10 minutes.