Trying something new

This month, we are trying something new for meal planning. Actually, I've really never done meal planning. This is a first! 12 days in, and we're doing pretty well at sticking to it. In order to eat out less, eat healthier (trying GF for the past 2 months- I feel so much better), and waste less money on un-eaten foods, we're giving it a go. 

The first step was printing off a calender and entering both of our schedules. It took me a while to realistically plan the placement of meals throughout the week due to the fact that our schedule is different each day. I also hoped that by creating a schedule and keeping it up on the fridge, Andrew could look ahead and see that a certain night was left-over night and help himself (I call him my little garbage disposal, he'll eat just about anything).  Not only are we trying new things, but it also makes grocery shopping a lot easier and more efficient!

This was a favorite meal from last week. And, gluten free!

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Brown Rice Pene Pasta

Pesto

Cottage cheese

Tomatoes

Roasted brussels sprouts 

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Dishes by Beyond Jordan Studio

http://beyondjordan.com/

 -Cook pasta per package instructions

-Roast halved brussels sprouts at 425 degrees for 18-20 minutes (seasoned with olive oil + garlic salt)

-Combine pasta, roasted brussels, sliced tomatoes, pesto, & cottage cheese

-Enjoy! 

((Add turkey bacon for some extra protein))

fresh yumminess

We made this appetizer together on my birthday and it was oh so good! Andrew said it well- "this is the perfect bite of fresh yumminess." We enjoyed coming home from the store with fresh, organic ingredients & cooking away. So easy & so tasty. We even had the leftovers for breakfast the next morning! See the recipe below...

My Photos- but, Recipe from...  

Guacamole Bruschetta

Yield: about 20 bruschetta

Prep Time: 5 minutes

Cook Time: 5-7 minutes

Total Time: 15 minutes

Guacamole Bruschetta is a simple appetizer that is sure to be a hit at any party!

Ingredients:

1 French baguette, sliced about 1/2 inch thick (about 20 slices)
3 medium ripe avocados
1/2 large onion, minced
1 clove garlic, minced
1 medium jalapeño, stems and seeds removed, minced
1/4 cup cilantro leaves, finely chopped
2 tablespoons fresh lime juice
3/4 teaspoon coarse salt
A dash of freshly grated black pepper
2 Roma tomatoes, chopped

Directions:

1. Preheat the oven to 400 degree F. Place the baguette slices on a large baking sheet. Place in the oven and bake for 5-7 minutes, or until baguette slices are slightly golden and toasted. Remove from oven and let cool to room temperature.
2. To make the guacamole-cut avocados in half. Remove seed. Cut the avocado into chunks. Remove peel. Place avocado into a medium bowl. Add the onion, garlic, jalapeño, cilantro, lime juice, salt and pepper. Gently stir, until combined, try not to mash the avocado chunks. Add the chopped tomato and gently stir.
3. Place a spoonful of guacamole onto the baguette slices. Serve.

 Try it!

It's Quiche. Kapish?

Not to toot my own horn or anything, but this is the best quiche I've ever eaten and it was the perfect Sunday treat. My mouth is watering for more just writing this post...

 This was the 6am product of my Sunday morning (Hence why the photos aren't the best quality. No natural light happening here). I should probably mention that I literally slept 16 hours on Saturday. Worn out from work and back for more tonight. Whew... But it's all better because I'll have this fabulous quiche to look forward to eating on my break!

Ingredients:

-eggs (I used 6)

-milk

-veggies (I used asparagus, green & red peppers, onions, and baby tomatoes that aren't pictured)

-Meat if you wish (I used black forest deli ham)

-cheese (cheddar and feta) 

-Pie crust 

-salt & pepper

 1. Preheat oven to 375 degrees & Chop veggies & meat.

 2. Lay out pie crust & cut circles with something of similar size to your muffin tin

 3. Crack eggs & add a bit of milk. Stir.  Add veggies, meat, feta cheese & salt/pepper to mixture. Stir.

4. Spoon mixture into crusts & add shredded cheddar cheese to quiche tops.

 

 5. Bake for 25 minutes or until golden brown. I broiled on low for the last couple of minutes to get the tops more browned.

 6. Devour. Yum! 

 Planning to save some in the fridge and others in the freezer to enjoy later.

Enjoy!

Dijon Mustard Mushroom Chicken= Fav Find!

In an attempt to cook new things, I discovered the fabulous ingredient of dijon mustard! I never would have chosen this condiment to spice up my cooking, but I'm sure glad I gave it a try. It's delicious!

This is a new favorite and it's so simple!

Dijon Mustard Mushroom Chicken

Ingredients:

*Chicken*

• Boneless skinless chicken breasts (3-4)
• Extra Virgin Olive Oil
• Minced garlic
• Poultry seasoning (Cumin)

*Sauce* 

(measurements are an estimate... as always with me... sorry!)

• 1/3 cup light Mayonnaise
• 2 Tbs light Sour Cream
• 1 1/3 cup Chicken Broth
• 2-3 Tbs Dijon Mustard
• 1 tsp Dry Mustard
• pinch of Dried Ginger
• Mushrooms

 

 1. Cut superficial sliced in skinless, boneless chicken breasts.  Rub chicken with poultry seasonings (I used cumin). Place in skillet with some olive oil and a dash of minced garlic. Cook on one site for about 5 minutes or until beginning to brown and turn to the other side for about 3 minutes (the chicken will continue to cook in the sauce).

2. While chicken is cooking, whisk the sauce using all sauce ingredients (except mushrooms). Add sauce to the skillet.

3. Slice mushrooms and add to skillet

 

4. Turn down the heat and let simmer for about 20 minutes.

While I waited for the chicken to cook, I roasted some green beans with olive oil and garlic and cooked up some rice!

Tada!!

The chicken is juicy, delicious and so easy! I wish I cooked more to go around for left overs...

I will now be using Dijon & dry mustard much more frequently! Give it a try!

 Andrew caught me cleaning up in my "Jenna" apron!

Happy cooking to you!

Turkey Day Favs

Welcome to some favorite pics/bites from our Thanksgiving Day. Meet Karl, he's the fab chef! 

 

Everyone enjoying the feast! 

 

That's us! All smiles and very full tummies! 

Karl is making one of his 3 homemade biscuits here (Regular, Pumpkin, and Pepper Parmesan biscuits).

 

ALL the food was incredibly DELICIOUS! However, this was my absolute favorite. Pictured above is Karl's Cranberry Salsa. Let me tell you, it was the ultimate appetizer and I'd probably take it over regular salsa any day! I've requested the recipe, so maybe I'll get to make some myself soon.

Isn't the table set up gorgeous? Even complete with some fancy silverware. 

Time for dessert! We had pumpkin cheesecake, blackberry pie, baklava (with bacon as a special ingredient), and an oatmeal-dried-cranberry-homemade ice cream. 

So good! So great to be with family. So thankful!

Did you have any extra special Thanksgiving eats this year? Care to share?

White Bean Chicken Chile, Cornbread & Apple Crisp

White bean chicken chile is a winner & is the easiest half-way home-made recipe on the block!  As we had a family get together this Sunday after church, I am counting Friday night's dinner as this Sunday's supper (for blogging purposes).  We had some friends over who are all affiliated with Andrew's med school in some fashion or a wife of a med student--like me. This crew gets together usually about once a week for some sort of meal. It's truly a blessing to have met people with so much in common & in a similar stage in life.

So, this week, I made a favorite meal. I learned it from my mom who makes if often. This recipe could not be easier and it tastes delicious!

 

White Bean Chicken Chile:

• 1 packet of White Bean Chicken Chile seasoning (Difficult to find-- Have found at Walmart and Roth's --for Salemites--). So, when you find it, stock up!
• 2 cans of white beans -rinsed and drained to decrease sodium intake
• Shredded cooked chicken (I use canned chicken for convenience- but you can use chicken breasts as well). Can delete if you want it vegetarian-- which is also delicious.
• 3-4 cups of water
• Toppings to include: cheese, sour cream, tomatoes, avocados & cilantro
• Can add lentils for increased protein & iron if desired 

Follow instructions on seasoning packet. There's probably a way to make your own seasonings, but nothing compares to the packet. The taste is perfect and it's SO easy! 

 

Enjoy with some cornbread and Apple Crisp for the perfect fall/winter meal. 

Makes great left overs!

Sunday Dinner: Brown-Sugar & Lemon Glazed Salmon

Growing up with a southern influence meant that after church on Sundays, Mom usually cooked a special meal for dinner or supper (to all of you North-Westerners, usually a dinner= large mid-day meal & supper= light evening meal). Mom would start cooking a roast the night before in the crock pot or would magically create some feast in just a matter of minutes after church. Sweet memories prompts me to try and do the same when I am not working weekends. My first Sunday Dinner consisted of Brown-sugar & Lemon Glazed Salmon served with Mashed Potatoes and Asparagus. We also enjoyed sliced apples and sour-dough bread with an olive oil & vinegar dip.

 I am the last person anyone would expect to make salmon. However, I've had a change of taste buds and change of heart. So, I gave it a try and am so glad I did. It turned out exquisitely!  Thankfully, my mother & father-in-law were in the area and were able to stop by for a mid-day meal. Food is always more enjoyable when you have someone to share it with. The more the merrier in my mind!

•  Pre-heat oven to 375 degrees
•  Spread lemon juice and brown sugar along the bottom of the glassware
• Place salmon in glassware
• Glaze butter and brown sugar over the salmon
• Squeeze fresh lemon over the salmon
• Season with pepper, a pinch of salt, and a pinch of paprika
• Place fresh lemon slices over salmon
• Let cook 15-20 minutes until you can flake away pieces with a fork, then allow to bake for an additional 15-20 minutes while checking texture and color of salmon for desired texture.

 Bon Appetit