It’s Melting As Fast As It Fell

This week turned out to be fairly normal considering everything going on around us. Even with all our outdoor surroundings covered with snow yet we still managed to get outside to play and do chores. Melting is happening and quickly I might add with the temps in the mid 50’s this week. Only in Wisconsin can it snow record amounts and then be 50+ to melt it all away….but I am not complaining. Let it melt.

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Anyhow, here is what dinners were for this past week.

Saturday: BLT’s and salad

Sunday: Mexican stuffed sweet peppers (meatless)

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Monday: crock pot ragu over fettuccine with crusty bread

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Tuesday: crock pot pulled pork with basil dill coleslaw and roasted potatoes/green beans

Wednesday: spicy chicken thighs, roasted broccoli, and pasta side dish

Thursday: tortellini spinach salad(meatless) and parmesan flat bread triangles

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Friday: out

That will do it for our week in meals. Have a great weekend.

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Back On Track Once Again/ Breaking Records/A Healthier “Us” Anniversary

After two weeks of meal time chaos, I feel like I am finally back on track. Everyone was home and accounted for so I knew exactly how much I needed to prepare each night for dinner this week. This makes this wife/mom happy.

Things that did not make all that happy this week was the fact that we broke records here in Green Bay with our newest snowstorm. It was the biggest snowstorm in over 100 years coming in at a whopping 24.5 inches in 48 hours….I guess winter is not quite done with us yet.

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Anyhow, back to better topic, this week we tried two new recipes and one new product I have been dying to try out on the family. Here, take a look….

Saturday: grilled chicken brats, grilled zucchini, and perogies

Sunday: Lentil veggie soup and chicken pita sandwiches

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Monday: slow cooker burrito bowls(new recipe that is a keeper for sure)

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Tuesday: dynamite stovetop casserole

***This recipe was very tasty and basic. As my boys both commented during dinner, mom why did you think this would be a keeper, you can do so much better than this on your own? Well, now, didn’t that make me feel good…although, I thought the recipe itself was quite good. Yes, basic but still good. And how often do you make a recipe that actually turns out to look just like the picture in the book?

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Wednesday: chili stuffed sweet potatoes

***I loved this so much that I needed to make it again so soon after the first time so my husband could enjoy it this time also. Last time I made it he was traveling for work and missed out.

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Thursday: out….tonight plans got scrapped for some unexpected events that happened which left no time for dinner preparations

Friday: red lentil pasta with ham, zucchini, spinach,and parmesan cheese sauce

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Have you tried red lentil pasta yet? This was our first time and I must say, it won’t be our last for sure. It tastes no different and the texture is very close to regular pasta that it was very acceptable. All of us said this is a good healthier option in pasta dishes….yeah, another win for mom!!!!

Swapping something unhealthy in your diet that you have eaten and enjoyed for years is often hard and will, without a doubt, be different BUT change is hard and sometimes has to happen. Whether for health reasons, allergies, or you are just getting on the healthier eating train, I believe you mentally have to prepare yourself for the reality of what I eat now is slowly killing me and I HAVE to change to better myself. If this mental transformation don’t happen then you will never find something you can live with in place of another product you have eaten for years and is bad for you in some way. I touch on this subject because coming up here in a few days we will hit the 1 year anniversary of eating completely artificial sweetener free in our home. Yes, at the time it was for major medical issues my husband was having. However, now those issues have all cleared up and he is feeling fabulous. We now all find ourselves reading the label and often times putting a product back on the shelf to find a healthier alternative. I guess maybe one has to be miserable enough to want to make a healthier change before it can happen long term…but for us here, only one of us was suffering with issues and instead of signaling him out we all made the change as a family unit and we all could not be happier.

 

 

Mexican Quinoa Stuffed Peppers

Another meatless option I recently tried preparing with great success is mexican quinoa stuffed peppers. Again, like most my recipes, the ingredients are easy to find or are readily available in your pantry already.

This recipe makes 8 halves…..one per person. And since everything is precooked they are great for on the go lunches since you can either bake them until warmed through or store them in a microwave safe dish to grab and heat when your ready at work, school, etc.

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Mexican Quinoa Stuffed Peppers

1 cup quinoa

4 large sweet peppers-any color you desire

2 cups vegetable stock (you could use water if its all you have)

1-15oz.can whole kernel corn-drained

1 can black beans-drained and rinsed

1-15 oz can fire roasted tomatoes

1-4oz. can green chilies-drained

1 clove of garlic-finely chopped

pinch of red pepper flakes

2 tsp. chili powder

1 tsp. paprika

First, you must cook your quinoa in the vegetable stock according to the directions. About half way through the cooking time add your chopped garlic clove to the pot to cook the remaining time.

While this is cooking, put a pot of water on to boil. Then clean and remove the seeds and ribs from your peppers.

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Once your pot with just water comes to a boil, toss your peppers into this for 4 minutes to blanch. You only want your peppers to soften, not cook all the way through. This is what makes microwaving them faster and easier to prepare on the go when its time to eat them.

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Once the four minutes is up, run them under cold water to stop the cooking process and lay them out on paper towels to dry. Meanwhile, add the rest of the ingredients to a large bowl.

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When your quinoa is done, add this to the large bowl and mix all the ingredients together. Take this mixture and stuff your peppers with it. Place them either in one big casserole dish to heat in the oven when your ready to prepare them or place them in single portion dishes to eat when your ready.

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To prepare you could bake them until heated through at 350 for approx 20-30 minutes. Or you could microwave them until heated through at various time settings according to the size of your microwave.

Enjoy!

 

 

A Sign From Above Is Granted

Recently my husband has been spending more time on the road than at home for work. And this last time he came home he mentioned that he wished he would receive a sign from above to know what to do about a matter we have been pondering for quite some time now. How funny he should ask for this such thing since his wish has been granted loud and clear. As I sit and type in this very moment we are getting hammered with the biggest snow storm….ooops, sorry let me rephrase that…..the biggest blizzard in over 20 years here in WI.

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It began Friday evening and is still snowing at this time. We have had 50+ mph winds and so much blowing and drifting that highways are being declared impassable.Snow blowing has been done three times already just to keep up with the drifts forming around our vehicles, boat, and doorways/windows.

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And the best part of this whole sign from above is……IT IS APRIL 15!!!!!!!!

In three weeks we are suppose to be camping, hiking, and hopefully wearing a little less clothing than we need to wear right now to go outside.

So to all you enjoying spring time cherry blossoms, tulips poking through the ground, and sunshine on your shoulders…..please, please, take a moment and be thankful you live somewhere this is all happening.

For me, I am not angry about this snow….I am not sad about this snow…I am just smiling and being thankful that my husband got what he needed to now know……we need to make a change and we need to make a change soon.

Thank you GOD….he needed your help and you came through.

 

Anyone Else Waiting For Summer?

You know when all the snow finally melts in your yard, you have made the Spring to do list, you have dusted off the patio furniture and are ready to bring it outdoors, and you are so ready to pack away scarves, hats, gloves, and everything that adds bulk in the winter and then you wake up one morning to another full layer of snow covering everything in sight???? This was me a few mornings ago here in Green Bay! IMG_0877

I was bummed. Yes, I know we have gotten snow before…..many times in April, heck even May, but come on already. I am done with winter. So done. It’s really no joke when we here in the midwest say we have to train to get back into shape for the summer season. Winters are long, boring, we eat comfort food just to stay warm, and then before we know it, we are 10 lbs heavier, our joints hurt, and staying up past 8 p.m. is literally a chore even though the sun is still shining brightly. I keep telling my self it’s coming just hang in there.

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Alrighty, I just had to get that rant off my chest. So this weeks meals turned out to be a disaster…but not on my part. It all began Easter Sunday about dinner time when my husband got the call that he was once again was needed in Tennessee and would be leaving on the 7a.m. flight out of Green Bay. UGGGG, we first thought it was an April fools joke, but unfortunately it was not! So even though I had the menu planned and all the groceries bought for the week, I replanned very quickly, and winged it all week.

Here is what this week was in meals:

Saturday: unwrapped egg roll bowls….they were such a big hit last time I had to make them once again

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Sunday: egg and roasted potato bake with ham along with roasted green beans (Easter)IMG_7009

Monday: here is where the week went down hill…at least in the meal area.

Today we ate pasta salads that I had prepared for both my husband and my son’s lunches for the week.

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Tuesday: I opted to try a jar simmer seasoning I picked up on my last trip down to Trader Joe’s called Masala Simmer Sauce. I prepared this with carrots, chicken, and spinach. It was ok, not great, but coming from a jar it was edible. Would I buy it again? Probably not. IMG_0871

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Wednesday: Out for my monthly dinner with my brother

Thursday: bean burger wraps, chips and salsa

Friday: out

Food prep this week was a bit all over the place. I, like I said above, threw together two different pasta salads for lunches for my boys this week. I also roasted potatoes for a casserole and boiled a dozen eggs for myself  for before my morning workouts.

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I also made up 6 muffin egg sandwiches to toss in the freezer and reheat for fast breakfasts. I love doing this….it so easy and so much less expensive than the store bought premade breakfast sandwiches that have so many other ingredients in them that you really do not know what your truly eating.

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White Bean, Quinoa, And Spinach Burgers

Ahhh, my homemade black bean burgers were such a hit around here that I gave another thought to my recipe and tried, once again, something new. This time it is white bean, quinoa, and spinach burgers with Indian spices. And let me tell you, they were also a big hit!!!! So filling, healthy, and easy to make I just have to share it with you all.

White Bean And Spinach Burgers

15 oz. can cannellini beans

1/2 yellow medium onion

2.5 oz. of fresh baby spinach

2 garlic cloves

1/2 cup cooked quinoa

1 large egg

1/2 tsp. salt

1/2 tsp. tumeric

1 tsp. garam masala

First, you must drain and rinse your beans.

Then put your quinoa on to cook. Cook according to the package.

While this is cooking, rough chop 1/2 your onion and spinach. Toss them into a pan for a quick cook, just until the spinach wilts.

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In your food processor put your garlic cloves and your cooked onion/spinach mixture. Give this a quick blend to finely chop.

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Next, and highly important, take a bunch….maybe two bunches of paper towels and squeeze this mixture until all the moisture is drained out.

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In a medium size bowl, place this mixture and your beans and give them a rough smash  with a fork or a potato smasher.

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Meanwhile, when your quinoa is done cooking add this to the food processor and give this a few pulses to grind it a bit smaller.

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Then add this to the bowl, along with the spices and the egg.

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Mix this all until well combined. IMG_0822

Last, score the top to divide into four large burgers. Form them and place them on a parchment lined baking sheet pan and place them in the freezer for 2 hrs. to firm up.

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For storage wrap them tightly in plastic wrap and place them into a freezer bag/container.

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When your ready to prepare them, place them on a tin foil lined baking sheet sprayed well with non stick spray. Bake them at 450 for 15-20 minutes per side. They will be delicate but will brown nicely. IMG_0861

Serve and Enjoy.

Party of 1/Party of 2….Sometimes You Never Know!

This week I was once again on my own except for the nights when our son joined me for dinner time after work. Which, for me, is tough not knowing but also not so bad depending on the day. I knew dinners would be hit or miss all week being our son had friends home for the week due to spring break….and the fact that young adults don’t plan anything too far ahead could mean I would get short notice of being a party of one or a party of two for dinner time. Yes, a fact that drives me a bit crazy but I have learned to roll with it. Add this with the fact that my husband was traveling for work for the week, meant that I got to choose when, if, and what, for that matter, I cooked each and every night.

 

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So here is what my week looked like:

Saturday: my own homemade spicy black bean burgers

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Sunday: tortellini veggie soup with bread sticks

***Although I still made this soup for me to enjoy for lunches all week long

Tonight we ended up going out for Chinese instead…my husbands request before he flew out in the morning.

Monday: Annie’s biscuits with eggs, cheese, and homemade chicken breakfast sausage

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Tuesday: chili stuffed sweet potato…OMG they were so good and easy

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Wednesday: pulled pork salad ( my remake of the salad I had in Port Washington, WI a few weeks ago) IMG_0638

Thursday: pesto chicken and quinoa with cucumbers

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Friday: out

I also threw together a quick mixture of artichokes, spinach, sundried tomatoes, olives, garlic, mushrooms, and chicken sprinkled with Greek seasoning for my lunches this week. So easy and quick to make, yet so tasty and filling. IMG_0832