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Archive for the ‘Good Eats’ Category

I haven’t been great about posting recipes or menus lately, but that doesn’t mean I haven’t been in the kitchen most nights.  I thought I would share some recent favorites that we have been enjoying, and it always helps me to come back here and revisit when I am meal planning for future weeks!

I still can’t get enough of these fish tacos from Cooking Light. If you haven’t tried them yet, just do it.  I love them, most recently with Ono.

I make a pot of this soup at least 2x month. It is a sad day when there is none left in my freezer when I go to pack my lunch. I eat this almost every day, and I am still not sick of it! Make sure to add a rind from a wedge of parmesan, it makes this soup that much better!

This Butternut Squash Risotto has to be one of the best things that I make. Michael would like to see it weekly on our menu, and I wouldn’t mind. Worth the minimal effort, and it oven bakes to finish saving you lots of time that a typical risotto dish would require!

I still love this chicken dish, hands down my favorite way to eat chicken right now!

This easy dinner is outrageously good and simple. I always use ground turkey instead of beef and add some black beans for some extra fiber. You won’t be sorry you tried this one!

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Menu Monday

Michael was out-of-town last week, so there was minimal menu planning. This week we are on track though, here is a peek at what is happening in our kitchen.

Mon: Taco Salad

Tue: Beef Stew (trying a new recipe from Real Simple)

Wed:  Quiche

Th: Beef Stroganoff

F: Honey Lemon Chicken

S: Chicken Caesar Sandwiches

S: Superbowl Party! Go Broncos! Oh wait, they’re out you say? Alright then, go Giants!

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It’s Lunchtime!

One of the most important parts of my weekend is the few hours I spend in the kitchen preparing food for the coming week.  I strongly believe in the idea that if you fail to plan you plan to fail, so this time is invaluable to me.  Lunch is an important meal for me, and I am always looking for more great ideas.  I am not a lunch meat or salad girl, so I definitely have to think outside of the box.  I thought that I would share some of my favorite ideas and hopefully inspire you to brown bag it each day like I do.

Cheesy Quinoa Cakes

Chicken Pesto Salad

Cream of Chicken and Wild Rice Soup

Pasta Fagioli

Stuffed Zucchinni

Black Bean and Quinoa Bake

Stuffed Peppers

Tuna in mini pitas

Chicken salad with grapes and cherries

Weekly I make a huge pot of soup and freeze it in individual portions so that they are always available to pull out of the freezer. This makes it incredibly easy to always have a fresh healthy lunch.  The stuffed zucchini and peppers also freeze well, as do the cheesy quinoa cakes.  It is great to have so much variety in my freezer, and even better to know exactly what is in each entree and know that they are composed of healthy whole foods.  I promise to share some of these recipes with you as I get them photographed, they certainly make my week day lunches easy!

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Menu Monday

Monday: Chicken and Sweet Potatoes with Shallots

T: Taco Bake

W: Crispy Honey Lemon Chicken

TH: Basketball game- leftovers when we get home late

F:  Bacon Burgers with Balsamic Onion Jam

S: Quiche

S: Butternut Squash Risotto!!

I am looking forward to dinners this week, there are quite a few good ones planned.  I have pretty crazy week this week, and I am really eager for Sunday as it is the first night of Book Club, and I get to host. I have a pretty delicious menu planned, and I really love the book we read so I am looking forward to discussing that as well.  If you are looking for a great book, I highly recommend The Night Circus!

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Menu Monday

If you fail to plan you plan to fail, and meals for the week certainly seem to follow this truth. When I plan them out before I do any shopping, I have everything I need and know what needs to be thawing in the freezer at night before I go to bed.  It is my number one time saver over the course of the week, and it guarantees that we eat healthy whole meals most nights of the week.

M: Coconut Chicken with Apricot Sauce, quinoa, and green beans

T: Cooking Light Baked Potato Soup w/ panninis

W: Shredded Beef Taquitos and fruit salad

Th: Chicken Parmesan Burgers and green salad

F: Chicken with Shallots and Sweet Potatoes

S: Broncos Watch Party!!! So excited about that!

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Menu Monday

I didn’t quit menu planning, as it is an important part of my preparation for the week, I just kind of quit blogging. I am hoping that in 2012 I get better and more consistent with this little blog of mine. I love it, and I love writing little tidbits here to look back over later. This as an easy post to get me back in the swing of things1

M: French Dips (done in the crock pot = easy), Pioneer Woman’s Mac and Cheese, salad

T: Tacos and Black beans

W: Chicken and Wild Rice Casserole, green salad

TH: Michael’s Birthday! Carrot Cake

F: Coconut Chicken with apricot Dijon dipping sauce, quinoa, and green beans

S: Make your own pizza night, salad, and fruit

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In an effort to not go to the grocery store and shop our freezer and pantry this week, I decided to try my hand at a loaf of bread for our sandwiches for the week.  I googled areound a little bit and came upon this recipe, and it lived up to its high rating! It turned out delicious and made the whole house smell great for the rest of the evening. It was a really simple process, and there is something so satisfying about it. This may become a regular weekend project!

  • 3 cups warm water (110 degrees F/45 degrees C)
  • 2 (.25 ounce) packages active dry yeast
  • 1/3 cup honey
  • 5 cups bread flour
  • 3 tablespoons butter, melted
  • 1/3 cup honey
  • 1 tablespoon salt
  • 3 1/2 cups whole wheat flour
  • 2 tablespoons butter, melted
  1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
  2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
  3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
  4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

I halved the recipe and made one loaf, but it was too much dough for the pan and I ended up with a ridiculously tall and fat loaf of bread. Next time I will divide the recipe by 3, or just make all 3 loaves because they really are wonderful!

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