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Meatless Monday

With P being gone (read this blog for that story for the next year), I’ve been slacking on cooking and eating real food. I am trying to get better about that so I will actually be cooking *gasp* supper tonight.

Tonight’s Meatless Monday supper will be cocktail shrimp, hushpuppies (the cooking part), steamed veggies and maybe a few fries. I haven’t made hushpuppies in MONTHS but I am craving them today.

So, yeah….there is my simple boring Meatless Monday :-p Maybe next week I’ll have an interesting tasty recipe. But for the record, I heart shrimp and hushpuppies-it reminds me of our time back in Savannah, GA 🙂

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Meatless Monday

Well, tonight’s was not my favorite meal. I tried The Pioneer Woman’s recipe that I posted last week and let’s just say that it wasn’t a hit. I should’ve known better-I don’t like spinach unless it’s in a smoothie or a salad. I think that I have figured out that P and I are pasta purists. No more fancy sauces for us.

I think that others would definitely love this dish. If you like cooked spinach and blue cheese, definitely give this one a shot. If you are a pasta purist like I am, skip it and move on to one of her other delicious recipes 🙂

On a side note, I’m calling my therapist tomorrow to set up my first appointment. I am way too anxious and moody right now. I figured out that part of my heart racing/anxiety last night (which caused me to get next to no sleep) was due to dehydration. I have mild mitral valve prolapse and dehydration can aggravate the symptoms. I have been drinking water (and 32 ounces of my green smoothie) all day which seems to have given me some relief. I know that the MVP isn’t all of it, so I am considering getting sleeping pills to take on an as needed basis. Something mild, not like the ProSom that I used to take. Last night was especially bad because not only could I not fall asleep, once I finally did I couldn’t stay asleep. Brother deployed, husband about to deploy, new job, new city, trying to start IVF…..yeah, no wonder I have issues sleeping.

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Meatless Monday (or Wednesday, whatever)

I neglected to write a Meatless Monday post this week. It’s not that I didn’t go meatless-in fact the only day I’ve eaten meat was Saturday, more on that later-but it’s that I don’t really consider macaroni and cheese from a box to be a recipe :-p So I thought I’d talk about we ate the past couple of nights and share a couple af recipes that I want to try in the next week.

Tuesday night we ate a frozen pizza from Kashi. I was not impressed and will stick to eating Amy’s Organic frozen pizzas. I didn’t like the texture of the Kashi crust and I couldn’t seem to get it crispy.

Last night we ate Amy’s Organic black bean soup and I added a few things to it. I added a can of black beans (rinsed and drained) and then topped off each serving with organic sour cream, cheese, salsa and a few Mission tortilla chips. I know that I should probably make my own soups but buying them and then adding a few ingredients to them is so convenient for me. Plus I really love everything that I’ve ever tasted from Amy’s Organic 🙂

Tonight I plan to make shrimp and a frozen side from Alexia-it’s potatoes and some other veggies with seasonings. I might even add in some corn on the cob because I know that P likes that wih seafood.

Last night I was excited to find 2 delicious looking vegetarian recipes when I wasn’t even looking for them. The first one is a lasagna recipe from All Recipes:

Black Bean Lasagna
9 lasagna noodles
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup frozen corn kernels, thawed
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can refried black beans
2 3/4 cups canned tomato sauce
1/2 cup salsa
1/2 cup chopped fresh cilantro, divided
1 1/2 cups cottage cheese
1 cup ricotta cheese
1/4 cup sour cream
8 ounces Monterey Jack cheese, shredded
1/4 cup sliced ripe olives (I hate olives so I will probably omit these)
8 sprigs fresh cilantro
Directions

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Coat a large skillet with non-stick cooking spray, and place over medium heat. Saute onion, red bell pepper, corn and garlic until tender. Stir in black beans, refried beans, tomato sauce, salsa and 1/4 cup cilantro. Cook until heated through and slightly thickened; set aside.

In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.

Coat a 9×13 inch casserole dish with non-stick cooking spray. Arrange 3 of the cooked lasagna noodles in the bottom of the dish, cutting to fit if necessary. Spread with 1/3 of the bean mixture, then 1/3 of the cheese mixture. Repeat layers twice more.

Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.

The second one is a pasts recipe from The Pioneer Woman. LOVE her recipes and her website.

Pasta with Tomato-Bleu Cheese Sauce
1-½ pound Pasta (angel Hair Or Thin Spaghetti)
2 Tablespoons Olive Oil
3 cloves Garlic, Minced
1 whole 28-ounce Can Diced Tomatoes, Drained
Dash Of Sugar
Salt And Freshly Ground Black Pepper, To Taste
Crushed Red Pepper Flakes, To Taste
¾ cups Crumbled Blue Cheese
¾ cups Heavy Cream
4 cups Baby Spinach
Half And Half, For Thinning
Extra Blue Cheese Crumbles, For Garnish

Cook pasta according to package instructions.

In a large skillet over medium heat, add olive oil. When hot, add minced garlic and cook for a minute. Pour in drained tomatoes. Add sugar, salt, pepper, and crushed red pepper to taste. Cook for 10 to 15 minutes, stirring occasionally.

Reduce heat to low. Stir in crumbled blue cheese. Add cream and stir, then a little splash of half-and-half if sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.
At the very, very, very last minute. toss in spinach. Immediately toss in the cooked and drained pasta. Serve immediately!

Definitely check out TPW’s Cooking site-here’s the link for the pasta recipe. You can see the amazing pictures of the process and the finished product.

Since I’ve been eating vegetarian the majority of the past couple of weeks, I’ve found that I want meat less and less. This past weekend we went to Buffalo Wild Wings, one of our fave places, and I couldn’t finish my wings. The whole eating off a bone thing almost made me sick. It’s weird because I have never felt that way and have been eating wings for many years. I LOVE the taste of buffalo sauce so I might try the boneless next time. I can’t imagine giving it up completely.

I definitely like eating less meat and it seems to be helping in the weight loss department as well. Now excuse while I peruse the internet for more yummy vegetarian meals.

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Meatless Monday

This is my first Meatless Monday post and I’m excited 🙂 I am trying to eat more vegetarian and less meat (not including seafood-not giving that up). I have toyed with the idea of becoming vegetarian but I seriously love Buffalo Wild Wings so I’ve decided that if I can eat vegetarian the majority of the time then it’s a step in the right direction. Here’s what I ate today:

Breakfast:
2 organic wildberry waffles with a little crunchy peanut butter on them
16 oz of decaf coffee

Throughout the day:
32 oz of Tropical Tango Green Smoothie (recipe to follow)
2 Kashi granola bars
2 boiled eggs
approx 50 oz of water

Supper:
Amy’s organic fire roasted vegetable soup with a can of black beans (drained) added and topped with cheese, sour cream and crushed tortilla chips

We actually had a meatless supper last night as well-salmon burger patties (premade from Whole Foods, think I might make my own some time), garlic & rosemary potatoes and corn 🙂

I am looking forward to finding more yummy vegetarian food and recipe ideas so if you have some, let me know!

Tropical Tango Green Smoothie
1-2 cups fresh pineapple chopped
1 banana
1 cup freshly squeezed orange juice (I cheat and just use organic orange juice)
1 cup water
big handful of greens

I blend the spinach and the water first, then add the rest of the ingredients and blend again until smooth 🙂 This is where I got the smoothie recipe.

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Our Thanksgiving spread

For my friends across the ocean, The history of American Thanksgiving.

Crock pot turkey breast. We don’t serve with rice but I might try that the next time I make this.

Sweet potato casserole. LOVE this recipe!

Green bean casserole. So yummy and easy.

Pumpkin pie. I used a premade crust and 1Tbsp of pumpkin pie spice instead of all the separate spices.

I’m also making my Momma’s cornbread dressing:
Ingredients:
a batch of cornbread
half a loaf of bread, dried in the oven (I use whole grain or wheat)
chicken broth (I think it’s about 4 cups)
chopped onion
melted butter (no idea how much, I just taste and add ’til it tastes right)
salt, pepper and sage to taste

Tear up the bread and cornbread-put in a large bowl. Add the next 3 ingredients and mix together. Once mixed, add the salit, pepper and sage. I taste it the entire time to see how much to add. I love sage so I tend to use a lot. Put it all into a large greased casserole dish-or 2 smaller ones-and bake on 350 for about 30 minutes. I serve it topped with gravy 🙂

My Momma’s cornbread dressing is always a hit with friends and my hubs. I love it and could eat it year round. I am so thankful that my Momma had me in the kitchen with her as I was growing up. She has the most amazing cooking ability and so many memories were made ❤

Hope that all of you have a wonderful Thanksgiving day 🙂

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Baked Oatmeal, YUMMY!

I’m actually making something new for breakfast and I’ve been told that it’s a super yummy recipe. Of course I had to share it with all of you 🙂 Along with this we are having English muffins, half caff/half decaf coffee and fruit. Can’t wait until the oatmeal is done!

Baked Oatmeal
1/2 cup oil
3/4 C brown sugar
3tsp baking powder
3 eggs
1 tsp salt
1/2 tsp cinnamon
1 1/2 C milk
Whisk until mixed. Stir in 4 Cups old fashioned oats. Can add 1 Cup raisins if want to-I did. Pour in 9×13 greased baking dish. Bake at 350 degrees for 20-30 minutes.

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Oh yeah, weekly menu

I’m gonna make a go at this again.

Tonight-Campbells’s Select Mexican Style Chicken Tortilla Soup. We add in a can of black beans and top it all with low fat sour cream, shredded cheese and Mission tortilla chips.
Tuesday-Unstuffed Pepper Skillet
Wednesday-A crockpot chicken dish (recipe to follow) with a salad
Thursday-leftovers
Friday-Steak fajitas
Saturday-Leftovers or eat out
Sunday-not sure but I am thinking about doing a pot roast

I got this chicken crockpot recipe from a friend of mine. I haven’t tried it yet but she says that it’s yummy 🙂

2 big cans of diced tomatoes
1 package of Italian Dressing seasoning
About 4 frozen chicken breasts in the crockpot

Cook on low all day. When the chicken is cooked, shred it all up (used a potato masher, made it really easy). Then served over penne! It was really good!

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