Recipe: Mom's Taco Soup

Ingredients

• 1 lb hamburger, browned
• 4 cups water
• 1/2 pkg frozen corn
• 1 can mild rotel
• 2 cans white chicken breast
• 2 Tbsp dairy free ranch seasoning
• 3 Tbsp homemade taco seasoning

Instructions

1. Brown hamburger in a medium size stock pot and drain.
2. Add all the ingredients together.
3. Let cook on low for about 20 minutes.
4. Eat with tortilla chips, cheese, sour cream, or any other toppings you desire.

Recipe Notes

**I use the taco seasoning and ranch seasoning that I’ve included on the Recipes page.  If using purchased packages from the store, use 1 package dry ranch seasoning and 1/2 package taco seasoning.

Recipe: Beef and Snap Peas Stir Fry

Recipe Credit: Melissa Joulwan, Well Fed Weeknights

Velveting Ingredients

• 2 Tbsp coconut aminos
• 1 Tbsp arrowroot powder
• 1 tsp unseasoned rice vinegar
• 3/4 tsp salt

Protein and Vegetables

• 1.5 lbs beef steak (sirloin, strip, flank, top round)
• 1 lb snap peas
• 2 large carrots, cut into ribbons with vegetable peeler

Sauce

• 3 Tbsp coconut aminos
• 1 scallion, dark green part only, minced

Aromatics

• 1 tsp extra-virgin olive oil
• 1 tsp grated fresh ginger
• 2 cloves garlic, peeled and crushed

Instructions

Velvet the Meat

1. This is key! Mix the velveting ingredients in a medium bowl with a fork. Thinly slice your protein--about 1/4 inch thick--and toss it in the bowl with the velveting liquid, then set aside. That's it!

Cut the Veggies

1. Cut all the vegetables into similar shapes and sizes for consistent cooking.

Make the Sauce

1. Combine the sauce ingredients in a pint-size mason jar and whisk with a fork.

Prep the Aromatics

1. Crush the garlic, peel and grate the ginger, and mix in a small bowl with the oil.

Heat the Pan

1. Place 1 tablespoon oil in a large, nonstick skillet (or wok) and warm it over medium-high heat, 2 minutes.

Cook the Protein

1. Add the velveted protein to the pan and cook, undisturbed, 1-2 minutes. Stir and cook another 1-2 minutes. Transfer to plate.

Cook the Veggies

1. Reheat the pan with another 1 tablespoon oil, 30 seconds. Stir-fry the veggies until just tender, 1-4 minutes, depending on the vegetables.

Cook the Aromatics

1. Push the veggies to the side of the pan, add the aromatics, and stri-fry them for about 15 seconds. Toss the veggies and aromatics together.

Recombine

1. Return the meat to the pan and toss with the veggies.

Final Stir-Fry

1. Add the sauce and toss to combine. Stir-fry until it looks so good you can't wait to eat it, 30-90 seconds.

Buffalo Chicken Casserole

Recipe and Photo Credit: Juli Bauer, PaleOMG.com

Ingredients

• 1 medium spaghetti squash (about 21⁄2 pounds)
• 4 Tbsp butter, ghee, or coconut oil, divided
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 2 stalks celery, diced
• 1/2 medium yellow onion, minced
• 1 small red bell pepper, diced
• 1 lb ground chicken
• 1 tsp garlic powder
• 1 tsp fine sea salt
• 1/4 tsp black pepper
• 1 cup hot sauce (I prefer Frank’s RedHot)
• 1/4 cup mayo
• 3 large eggs, whisked

Instructions

1. Preheat the oven to 400°F.
2. Cut the spaghetti squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30 to 35 minutes or until the skin gives when you press your finger to it. Remove the squash from the oven and reduce the oven temperature to 350°F.
3. Grease a Dutch oven or an 8-inch square glass baking dish with 2 tablespoons of the butter.
4. Let the squash cool for 5 minutes, remove the seeds, and then use a fork to remove the threads and place them in the greased baking dish.
5. In a large sauté pan over medium heat, melt the remaining 2 tablespoons of butter.
6. Add the garlic, carrot, celery, onion, and bell pepper and cook for about 10 minutes, until the onion is translucent. Add the ground chicken, garlic powder, salt, and pepper and cook, using a wooden spatula to break up the chicken into small pieces, until the chicken is no longer pink, about 8 minutes.
7. Remove the pan from the heat, then add the hot sauce and mayo and mix well to combine.
8. Add the chicken mixture to the baking dish and mix well with the spaghetti squash threads. Add the whisked eggs and mix everything together until you can no longer see the eggs.
9. Bake for 1 hour or until the top forms a slight crust that doesn’t give when you press it in the middle. Let rest for 5 minutes before serving. Garnish with chopped scallion and avocado slices.

Recipe: Hoisin Mushroom Chicken

Recipe Credit: Melissa Joulwan, Well Fed Weeknights

Velveting Ingredients:

• 2 Tbsp coconut aminos
• 1 Tbsp arrowroot powder
• 1 tsp unseasoned rice vinegar
• 3/4 tsp salt

Protein & Vegetables:

• 1.5 lbs boneless, skinless chicken breast
• 4 oz sliced white mushrooms
• 4 oz sliced shiitake mushrooms
• 4 scallions, cut into 2-inch-long batons

Sauce:

• 3 Tbsp coconut aminos
• 1 Tbsp almond butter
• 1 scallion, dark green part only, minced
• 1 tsp toasted sesame oil

Aromatics:

• 1 tsp extra-virgin olive oil
• 1 tsp grated fresh ginger
• 2 cloves garlic, peeled and crushed

Instructions
1. Velvet the Meat--This is key! Mix the velveting ingredients in a medium bowl with a fork. Thinly slice your protein--about 1/4 inch thick--and toss it in the bowl with the velveting liquid, then set aside. That's it!

2. Cut the Veggies--Cut all the vegetables into similar shapes and sizes for consistent cooking.

3. Make the Sauce--Combine the sauce ingredients in a pint-size mason jar and whisk with a fork.

4. Prep the Aromatics--Crush the garlic, peel and grate the ginger, and mix in a small bowl with the oil.

5. Heat the Pan--Place 1 tablespoon oil in a large, nonstick skillet (or wok) and warm it over medium-high heat, 2 minutes.

6. Cook the Protein--Add the velveted protein to the pan and cook, undisturbed, 1-2 minutes. Stir and cook another 1-2 minutes. Transfer to a plate.

7.  Cook the Veggies--Reheat the pan with another 1 tablespoon oil, 30 seconds. Stir-fry the veggies until just tender, 1-4 minutes, depending on the vegetables.

8. Cook the Aromatics--Push the veggies to the side of the pan, add the aromatics, and stri-fry them for about 15 seconds. Toss the veggies and aromatics together.

9. Recombine--Return the meat to the pan and toss with the veggies.

10. Final Stir-Fry--Add the sauce and toss to combine. Stir-fry until it looks so good you can't wait to eat it, 30-90 seconds.

Recipe: Chocolate Shakeology Bites

Ingredients:

• 2 pkgs or scoops of Chocolate Shakeology
• 1/2 cup peanut butter
• 1/2 cup shredded coconut
• 1/2 cup local, raw honey
• 1 tsp vanilla
• 1 tsp Flavor God's Chocolate Donut Seasoning (optional)

Instructions:

1. Combine ingredients together in a bowl.
2. Put in the freezer or refrigerator for about 10 minutes to harden.
3. Roll into balls.
4. Store in a container in the refrigerator.

Recipe: Cookie Dough Shakeology Bites

Ingredients:

• 3 scoops/packets Vegan Vanilla Shakeology
• 1/2 cup almond butter
• 1/2 cup local, raw honey
• 1/2 cup shredded coconut
• 1/2 cup dairy-free mini chocolate chips

Instructions:

1. Mix all the ingredients together in a bowl.
2. Stick in the refrigerator for 10-15 minutes.
3. Roll into balls.
4. Store balls in a plastic bag or container in the refrigerator.

Recipe: Homemade Mayo

Recipe Credit:  Melissa Joulwan

Ingredients:

1 1/4 cups Light Olive Oil

1 large egg
1/2 tsp Mustard Powder
1/2 tsp Salt
Juice of 1/2 lemon

Instructions:

1. Place the egg, 1/4 cup of olive oil, mustard powder, and salt in a mixing bowl, blender, or food processor. Mix thoroughly.
2. While the food processor or blender is running (or while mixing in a bowl with a stick blender), slowly drizzle in the remaining cup of olive oil.
3. After you’ve added all the oil and the mixture has emulsified, add lemon juice to taste, stirring gently with a spoon to incorporate.

Recipe Notes:

**Make sure the egg and lemon juice are at room temp. You can put an egg in hot water for 5 minutes before using. Also, you will want to pour to olive oil VERY slowly!!

Quinoa Pizza Bites

Lately, I've been trying to experiment "outside the box."
I love finding new foods and trying them.
What I love even better is when they're healthy foods.
And what I even love more than that is when I find that I actually like those foods.

After trying out the Cauliflower Pizza Crust, I had some extra pizza sauce left over.
Now I know I told you before, but I could eat pizza everyday.
I had found this recipe online and wanted to try it out.

I changed it up a bit to suit what I had on hand.

Ingredients:
1 cup uncooked quinoa
2 cups chicken broth (optional)
2 large eggs
1/2 cup chopped green onion (you can use other onion...and more if you like onion)
1 cup shredded cheese (I used a mexican blend, the recipe called for mozzarella)
1/8 tsp garlic powder
2 tbsp dried basil
2 tsp dried oregano
some salt
pizza sauce

Directions:
Measure and rinse the quinoa well.  Add 2 cups liquid (I used chicken broth for a tastier flavor, but you can use water if you don't have chicken broth on hand) and the quinoa to a medium sized sauce pan.  Boil.  Cover and reduce to a simmer.  Let simmer for about 15 minutes.

Add all ingredients (except the pizza sauce) in a mixing bowl and mix together.  Spray a mini-muffin pan with non-stick spray.  (I had a medium sized muffin pan.)  I also packed my each "muffin" down pretty well.

Cook at 350 degrees for roughly 20-25 minutes.  Grab some pizza sauce and dip away!  

These are super easy to make!  They're also delicious AND healthy!! :)

Happy cooking!

Cauliflower Pizza Crust

It's no secret that I've been changing my eating habits during that last few weeks.

I want to put healthy things in my body, rather than feeding it crap.

So when I found a recipe for a healthier pizza crust, all systems were a go.

I LOVE pizza.  I could seriously eat it everyday.

That's how much I love it.

I will preface this to say that this pizza isn't like regular pizza.

It's a softer crust, so I ate it with a fork.

However, it doesn't taste like you're eating cauliflower.

It's just different.

I will also tell you that my husband loved it.

He said, "This is on the 'yes' list."

Meaning he would love to eat it again!

Ingredients:

*1 cup of cauliflower, cooked and riced

*1 cup shredded mozzarella cheese

*1 egg, beaten

*1 tsp dried oregano

*1/2 tsp crushed garlic

*1/2 tsp garlic salt

*olive oil (optional)

Directions:

To "rice" cauliflower, I cut the stems off and cut them into florets and grated it with a cheese grater.  It worked better than I imagined.

But if you have a food processor, you can stick the head of cauliflower in there and pulse it until it looks like a grain.  Don't over-pulse it because then you might puree it.

Put the riced cauliflower in a microwavable bowl and cook it in the microwave for 8 minutes.

One large head creates about 3 cups of riced cauliflower (and I actually used it all).

Preheat the oven to 450 degrees.

Spray a cookie sheet with non-stick cooking spray.

Stir together the cauliflower, egg, and cheese (I used what we had on hand).

Add oregano, crushed garlic, and garlic salt.  Stir.

Transfer to the cookies sheet and pat out making a 9 in round.

(As you can see, mine was a little bigger than 9 inches since I used all the cauliflower.)

Brush olive oil over the top of it to help it brown in the oven.

Bake for 15 minutes.

Remove from the oven and add the toppings.

Place in the broiler on high for approximately 5 minutes or until the cheese has melted.

*Since you will be broiling it, all pizza toppings need to be fully cooked.*

Enjoy your healthy pizza!

Mini Meatballs

Random fact about me...

I like to work out and watch food shows...especially on Saturday mornings.

We don't pay for any sort of cable television, so when I work out, it's a treat to get to watch "my shows."

Those happen to be any of the sort:  Say Yes to the Dress, Four Weddings, House Hunters, Love it or List It, The Pioneer Woman, Trisha's Southern Kitchen, etc.

Last weekend, I was watching Trisha's Southern Kitchen on the Food Network and she was prepping for a Girl's Night.

The meatballs she made looked so good that when I was finished with my workout, I immediately looked up the recipe on their website.

Ingredients:

• 2 pounds lean ground beef
• 8 ounces ground pork
• 2 cups Italian flavored breadcrumbs
• 1 cup milk
• 1/2 cup fresh parsley leaves, finely chopped
• 4 medium eggs, lightly beaten
• 2 cloves garlic, minced
• 1 medium onion, minced
• Salt and pepper

Directions:

Preheat the oven to 350 degrees.

In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs,  

garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.

Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes. 

I went ahead and put them in some pasta sauce so that we could eat it with Spaghetti Squash.  They were definitely delicious!!

Roasted Portobello Caps

Before this recipe, I had never cooked with portobello mushrooms before.

I've eaten them in restaurants, but never knew how to prepare them myself.

I was excited to have found this recipe, so I tried it out!

Ingredients:

• 4 large portobello mushrooms with the stems removed
• 1/4 tsp salt, divided
• freshly ground pepper, to taste
• 1/4 cup plain, dry breadcrumbs
• 2 tbsp Parmesan cheese
• 1 tbsp minced fresh parsley
• 1 tbsp extra-virgin olive oil {EVOO}

Directions:

• Preheat the oven to 450 degrees.  Coat a rimmed baking sheet or roasting pan with cooking spray.
• Place the mushroom caps, gill side up, on the pan.  Sprinkle with 1/8 tsp salt and pepper.  Roast them until tender, about 20 minutes.

The gills are so cool!!

• Meanwhile, combine the breadcrumbs, Parmesan, parsley, EVOO, and the remaining salt and pepper in a small bowl.

• Remove the mushrooms from the oven and top each cap with about 2 tbsp of the breadcrumb mixture, spreading evenly.  {You want a rimmed baking sheet because some of the liquid bakes out of it and you don't want that all over your oven!}

• Put them back into the oven and roast until the breadcrumbs are browned, which is about 5 minutes.

Nutrition Info:

Serving Size:  1 mushroom

Calories:  109

Fat:  5 g

Carbs:  11 g

Fiber:  3 g

Protein:  7 g

Quinoa Egg Muffins

Ah...yes!
A new recipe!

I am excited to share this recipe with you this week.
I made these muffins on Sunday morning and have eaten them for breakfast this week!
Quinoa is a little different from anything I've ever had.
I don't even know what to compare it to, but I really like it.
It's super healthy for you and has lots of protein in it.
I found this recipe here.

Here's what you need:

• 1 cup cooked quinoa
• 1 cup diced veggies (I used zucchini, an orange pepper, and broccoli)
• 1/2 cup reduced fat feta cheese  (I didn't use the cheese)
• 2 eggs
• 4 egg whites
• salt and pepper

Here's what you do:

• Preheat the oven to 350 degrees.
• Whisk the egg and egg whites together.
• Then combine all the ingredients in the bowl.

• Line your muffin tin with liners and spray them with cooking spray.  (The recipe called for 6 liners, but clearly I needed more than that.)  Also, make sure you coat the liners very well with the spray!

• Bake for 30 minutes or until cooked through and golden brown!

Nutritional Info:

Serving Size:  2 muffins

Calories:  185

Fat:  7 g

Carbs:  15 g

Fiber:  2 g

Protein:  16 g

WW Points Plus:  5

Greek Quinoa Salad

Today's recipe is brought to you by this whole eating healthier thing. :)
This week I really wanted to do my best in making good eating choices.
I did have a cookie or two at a friend's baby shower, but other than that I've done a good job.
Oh, and I've cooked supper every, single night this week!
I'm so proud of myself!

I had purchased some quinoa a couple weeks ago.
Have you heard of it?
It's all the rage now.
I also had a quick recipe that I had previously printed off.
Wa-la!

Without further ado, here it is!

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1/2 seedless cucumber, chopped
• 1/2 cup cherry tomatoes
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• the juice of one lemon
• 2 tbsp olive oil
• 1/4 tsp cumin
• 1/2 tsp kosher salt
• 1/4 cup unsalted sunflower seeds (optional)

So I'm a rule-breaker.  I can't help it...it comes naturally.

I used a {normal} cucumber instead of seedless, a yellow pepper instead of a green, and table salt instead of kosher salt. 

Sue me.

Directions:

Cook the quinoa according to the package, with water.  

My directions said to rinse the quinoa with cold water until the water is clear.  Add the 1 cup of quinoa to 2 cups of water and bring to a boil.  Turn to a simmer and cover for about 15 minutes.

Meanwhile, add all the other ingredients to a large bowl.

I cut up all the veggies while the quinoa was cooking...it took me just about 15 minutes.

When the quinoa is cooked, add it to the bowl with your ingredients.  

Let it set for about 15 minutes before serving so that the flavors can combine.

I took it for my lunch the next day, so it had all night to meld together. :)

It was delicious and super easy to make!
Not to mention, it's healthy! :)

Freezer Cooking Series, Part 1

Back in July, I had my first ever freezer cooking session.

I loved it so much, that I've done it a couple more times.

Today starts a new series on freezer cooking.

I will answer all your questions and give you a few recipes {and free printables!} throughout the next couple of weeks!

I have received a few questions regarding freezer cooking.
If you find that you have questions after reading, post them in the comments!
I want to try to answer any questions you might have.
Now, I'm no pro and I don't know all, but I am wanting to help!

What is freezer cooking?

• Freezer cooking is basically what it says it is.  It's preparing meals or snacks that can be frozen and eaten at a later date.

Why is freezer cooking a good idea?

• For me, freezer cooking is a back-up plan.  I usually sit down and plan our meals for the  upcoming week(s).  Sometimes I run out of ideas, or need a quick supper fix (especially if we're gone for the weekend and Monday morning comes early).  I prepare {mostly} crockpot meals, so I can throw it in the crock in the morning and it will be ready when I come home from work!

Is freezer cooking expensive?

• No...in fact, by the time you add up all your food expenses for the week, you will most likely be saving money, especially if you're buying items in bulk.

What kind of containers do you use to freeze your meals in?

• I use one gallon Ziploc bags!  Since I only have my refrigerator freezer, I choose to use Ziplocs so that they will stack easier.  However, you can also use containers and other dishes.  I recommend using like sizes so they will stack nicer in your freezer.

Freezer Cooking Tips:

1.  Start small.  You don't want to overwhelm yourself the first time you try to fill your freezer.  After you've mastered a few recipes, then go bigger.  You really don't want to bite off more than you can chew.

2. Pick recipes you know you already love.  You can freeze just about anything.  If you have a favorite recipe, use it!  That way you know you will love your meal when it comes time for supper. 

3.  Make sure you have plenty of time.  I always tend to do my freezer cooking on a Saturday that I don't have anything else planned.  Granted, I don't have any kids, so all I have to do is sit my husband in front of his X-Box and I have all day.  I would advise setting at least an hour aside when you plan to freezer cook.

4.  Prep the night before.  I have found that preparing is the thing that takes the longest.  If I have time, I will prep {cut up all the veggies, etc} before I actually package it all.  That cuts out a lot of time on the day I want to freeze it.

5.  If you want a high quality, fresh meal, use high quality fresh veggies.  My husband hates frozen broccoli.  So instead of buying a bag of frozen broccoli like the recipe called for, I bought fresh broccoli instead.  I think that the flavor was better, too.


These are just a few tips that I have for you.  Next week, we will cover how I plan my freezer cooking session.  Be on the lookout for some free printables to help you get organized!

Have a question?  No problem!  You can either email me or put your questions in the comments! 


Catch the whole series:
Freezer Cooking Series, Part 2
Freezer Cooking Series, Part 3

Healthy Fettuccine Alfredo

Happy Friday, everyone!
Are you as happy as me that it's almost the weekend?
It would only be better if it were 70 degrees out, but I'll take it any way I can get it! :)

Today's recipe was, again, inspired by Pinterest.


Ingredients:

• 1 lb uncooked fettuccine noodles
• 3 small heads cauliflower
• 6 cups vegetable broth
• 6 cloves garlic, minced
• 1 tbsp butter
• 1 tsp salt
• pinch of nutmeg
• pinch of black pepper
• 1 tbsp olive oil
• 1/4 cup heavy cream
• 1 cup starchy boiling water from pasta pot

Directions:

Chop up the cauliflower.  Bring the vegetable broth to a boil over medium-high heat in a sauce pan.  Add cauliflower.  Cook for about 15 minutes or until soft.

Meanwhile, melt the butter in a large skillet.  Add the minced garlic and saute for about 4 or 5 minutes, or until fragrant.

As the garlic and cauliflower are cooking, bring a large pot of water to a boil and cook the fettuccine according to the directions on the package.  Make sure to save a cup of the starchy water to add to the sauce later.

Transfer the cauliflower to the blender with about 2 cups of the broth.  Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth.

Once the mixture is moving, stream the olive oil into the blender.  If it's too thick, you can add more broth or water.  

When it's smooth, transfer the mixture back into the skillet that had the butter and garlic.

Add the cream and cook on low heat.  Add the starchy pasta water (this helps mate the pasta and the sauce together).  

Combine the noodles and sauce in the skillet and serve.

If you're like me, you can't just eat pasta and sauce.  I had some "warm and serve" chicken strips in my freezer that I baked and added to the pasta.  It added some protein to the dish.  

It was so delicious, and my husband kept asking me what was in it.  He was {a little} surprised that there was cauliflower in it. :)

Happy Cooking, friends!