Feeling Almost Back To Normal

This week has been good. We are finally feeling almost back to normal. By this I mean, meals were shared together, exercise routine is back to an actual routine, and peaceful sleep was had all week long.

Let’s start with exercise shall we. Typically, I workout in the early morning hours at our local gym….by early I mean 5:00a.m.. With summer here my job gets much more physical when we can finally get outside and enjoy the outdoors instead of everything indoors like during the winter months. So during the summer I concentrate on making it to the gym twice a week in the early morning, I then bike on my stationary bike the other two mornings, and one day I take off for rest….not from work just from exercise. And then my husband and I have begun walking area trails for about 3 miles after dinner. Add this with many additional steps put on during the day while playing outside chasing daycare kids around and by 8p.m. I am typically falling asleep on the couch.

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As for meals, I finally feel like we are eating regular and not grabbing and going to the next thing on the agenda. If you have been a long time follower you will know that grabbing and going is not easy with my husbands artificial sweetener allergy so this has been a real struggle to keep juggling. Although, I am happy to report we are back to eating regular meals and enjoying the time to sit, eat, and chat about our day. One the menu this week was a new lentil ham soup and BBQ chicken quesadillas. Both turned out fabulous!

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That will be it for today. We actually have plans on the calendar for the weekend…..finally!!!!! Now I am just praying for no rain and sunshine so I don’t freeze since we will be enjoying some water play. It is summer after all, so that means it’s time to enjoy all the rivers and streams Wisconsin has to offer.

 

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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.

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!

 

 

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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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

Mom….I’ll Make Dinner Tonight!

Apparently, many of you still would like to see this weekly posting about what I prepare for our meals so I will continue writing these. However, I cannot promise they will be as exciting come summer time since I would much rather be outside than in my kitchen cooking. That being said, with the way we now eat, I will still have to be in the kitchen somewhat everyday and would be happy to share what I come up with to eat with all of you.

Anyhow,  it’s been an exciting week for us all here. So much happened on all angles of life that the week flew by. Stressful but all good at the same time. Everyone in my family is finally happier and then I got my bonus for the week when my son announced to me that he wanted to prepare dinner one evening. I was all for it. I had mentioned to him I wanted to try making my own butter chicken and he took this suggestion and ran with it. It turned out really good and surprisingly enough even my husband liked it….since he is not a big fan of this type of food.

Here is what meals were at our house this week:

Saturday: homemade salmon patties…one on toast and one in a spinach wrap, with dill yogurt sauce, and potato leek soup (meatless technically, but it was fish)

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Sunday: grilled chicken brats, basil dill coleslaw, and perogies

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Monday: butter chicken, broccoli, and bulgar with a side of grilled naan

***You may ask why not on rice as its traditionally served. We have been doing our best not to eat rice since this is a high inflammatory food that seems to be a big trigger food for me. So we have been trying other grains and bulgar is one of our favorites.

***Also, I cannot take credit for this meal since our son prepared this for us for dinner tonight. He is quite the cook when he has the time which makes his mom pretty darn proud.

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Tuesday: cheese tortellini with veggie marinara sauce and grilled flat bread (meatless)

Wednesday: chicken and homemade mac and cheese

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Thursday: pepperoni pizza quesadillas
We changed plans quickly due to some family logistics and had to celebrate a birthday dinner a week early so our son could join us. Sushi is what my hubby (the birthday boy) chose for his birthday dinner. IMG_9812

Friday: out

Food prep for the upcoming week looked a bit like this. I finally made my own spicy black bean burgers. We have yet to eat them but if they taste good I will share my recipe with you all in an upcoming post. If they are a failure, then back to the lab (my kitchen) it is to try again.

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I also prepared some roasted veggies, quinoa, and an asian type sauce to drizzle over this for my lunches.

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And the usual pre chopped veggies and hard boiled eggs were also prepared in advance for the upcoming week.

 

A Good Mixture Of Meals

When I meal plan I try hard to mix things up and have a bit of everything during the week. If it were up to me I would probably stick to all mexican meals but it’s not just me after all. So this week I really outdid myself with bit of everything. Plus, to top this off, three were new recipes and all successful at that.

Saturday: Mexican lentil soup….a new recipe and a wonderful one at that. I think I have my husband hooked on lentils…..this I assure you is an accomplishment!!!! (meatless)

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Sunday: Unwrapped egg roll bowls with lime….another new recipe and another BIG winner. Truthfully, I read a few different recipes and then made my own up according to what my family likes. So I better write this one down before I forget what I did since it ended up being delicious. IMG_0723

Monday: chipotle chili with corn bread IMG_0725

Tuesday: Crock pot braised beef over fettuccine with parmesan cheese…another new recipe….it’s rare that I prepare beef…but it was amazing and a pleasant surprise.

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Wednesday: lentil and ground turkey nachos (This only happened thanks to my husband and son since I was feeling really rough by this time in the week. They prepared and cleaned up….I fell asleep on the couch when my kids left for the day. Apparently, what ever I woke up with Sunday morning has gotten worse.)

Thursday: bean burger wraps with fresh fruit(meatless)(I was still feeling rough, so quick and easy was the name of the game for tonights dinner)

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Friday: leftovers since illness was still lingering

Even though I probably did not get the full experience of tasting all my new recipes this week due to illness, I can say they were still all winners. However, if not for my boys and my trusty old crock pot I would have struggled to get dinner on the table most nights this week with the illness that had me down and out by the end of each day. So thankfully, when in need, I can turn to them to help….both to cook and to clean up.