Leek, Bacon, and Eggs Skillet

Fast, healthy, and easy are always a must during the week for me. My days are long, my workouts are top priority, and when things fall apart and I don’t get my movement time I get pretty darn cranky. Alright, maybe I should be honest and just say I get plain old bitchy. So while trying to figure out one evening how to come up with a meal since the original meal plan was not going to happen for various reasons I decided to give something new a try.

I am someone who loves eggs. I eat them every single day for breakfast and almost never eat the yolk. I honestly would live on them if I were single and not a mom. No such thing on either aspect there, so once in a while I will try serving my boys eggs for dinner and neither really complains….if its only once in while.

What I did this evening was superb! It turned out way better than expected. And to my surprise, my son ate it and said it was good. Thank goodness I was sitting down for this comment since I knew this meal would be a long shot for him to give approval on. Here is what I did.

Leek, Bacon, and Egg Skillet

1/2 lb bacon-pre cooked to save time

eggs-I prepared two each but this number is optional

4-5 oz. box of fresh spinach-roughly chopped

3 medium leeks-cleaned and diced

1/2 medium onion-diced

1 garlic clove-minced

8 oz of sliced mushrooms-diced

parmesan cheese-shredded

pinch of salt

hot sauce if desired

In one large skillet sprayed with nonstick cooking spray add your spinach, onion, leeks, mushrooms and garlic. Sprinkle the pinch of salt over this which will help draw out the water from the veggies and help in the saute method without adding extra fat.

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When the liquid is cooked off(about 15-20 minutes) add your pre cooked bacon and stir together evenly letting your bacon heat up.***NOTE: I pre cooked my bacon in the oven at 400 for about 20 minutes the morning I made this dish. I knew time was limited and did not want the hassle of cooking bacon along with the rest of this meal all at dinner time. So upon adding my bacon, it was refrigerator cold. If you prepare your bacon while your leeks are cooking you simply would add your hot, chopped bacon to the pan directly.

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About the time this mixture is finished, spray another pan to prepare your eggs. Crack the amount of eggs you will need and prepare them until they are sunny side up. Unless you prefer them fully cooked….go for it.

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While these are cooking, which only takes a few minutes at the most, begin serving your leek mixture into bowls. Then, lay your eggs carefully over the leek mixture, sprinkle it with a bit of parmesan cheese and a shake of hot sauce if you prefer.

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When your ready to eat, break your yolk and let the creamy filling mix with the leeks. I served mine with Annie’s Homegrown refrigerator rolls on the side to soak up all the creamy goodness at the bottom of the bowl.

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This was a filing, easy, and  delicious dinner enjoyed by all. I hope it will inspire you to think outside the box and try new things.

Cleaning a leek: If you need help on how to clean a leek click here. Then scroll down to the bottom of this recipe and directions will be located there.

 

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Weekly Meal Inspiration

Winter may not be here quite yet on the calendar but it officially arrived here in WI with frigid temperatures and high winds on Tuesday. Mondays high where I live was 61…..and then it was over!!!!! Time to dig out all the winter gear, time for my hair to freeze rock solid when I walk out of the gym a bit sweaty, time for my lips to crack every time I smile, and by looking below at our week of meals, it’s time for soup.

Here is what we enjoyed this:

Saturday: BBQ chicken pizza

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Sunday: no boil lasagna and side salads

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Monday: pork and banana peppers on rolls with provolone cheese, sweet potato rounds and a side of cranberry sauce…I just had to make one more batch before cranberries are scarce once again.

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Tuesday: cowboy caviar filled wonton wrappers and leek soup

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Wednesday: out with my brother

Thursday: crock pot beef, barley, and veggie soup

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Friday: out

This weekend I plan to wrap gifts, continue working on the Christmas menu, and attend yoga class for some me time. Enjoy your weekend and I will be back with one last week of postings before I take a bit of a Christmas break. Can you believe the holiday is so close….where does time go?

Quinoa Sweet Potato Chili

I have been trying to find time to make my own meatless chili for some time now but knowing that neither my son or husband would eat this for a meal was always a deal breaker. However, it’s not necessarily the fact that it has no meat in it that makes it a deal breaker. Neither of them really like chili…my son is not a bean fan and my husband just plainly don’t like chili. So one afternoon I finally decided to just make a small batch and eat it one evening for dinner myself and for lunches the rest of the week. This actually turned out wonderfully and I really enjoyed this meal.

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Here is what I did. (Keep in mind I needed to keep it quite mild to be able to share it with the daycare children also.So feel free to add more spice if you wish)

Quinoa Sweet Potato Chili

2 TBSP olive oil

1 15 oz can black bean-drained

1 can of Campbell’s tomato soup

1/2 cup quinoa

2 small sweet potato-peeled and diced

2 celery stalks-diced

1/4 medium onion-diced

1 15 oz can of diced tomatoes

2 tsp chicken/veg bouillon

2 garlic cloves-finely chopped

2 15 oz cans of water(use your bean can for measurement)

2 TBSP chili powder

1/4 tsp crushed red pepper flakes

1 tsp cumin

salt to taste

 

Begin by adding your olive oil to the pot and saute your onion, celery, and potatoes for about 10 minutes.

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Next, add your tomato soup, diced tomatoes, garlic, spices, bouillon, and water. Mix this together, bring it to a boil, and then simmer this for another 10 minutes.

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Next, add your quinoa. Mix it together, cover, and simmer for 15 minutes approx or until your quinoa is tender.

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At this point, add your drained and rinsed black beans. Take it off the heat and leave it sit for 5-10 minutes before serving. The chili will thicken up and make a tasty hearty meal. I served mine with tortilla scoops. Other tasty additions would be shredded cheese, sour cream, plain greek yogurt or avocado.

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Enjoy.

 

Weekly Meal Plan-Experimenting With Food And Feelings

This week for me has been an experiment of how what I eat affects my body. I have not shared much about what I have been struggling with this past month but part of what I am trying to do to deal with it all is eat less inflammatory foods. You know, things like extra sugar, flour, processed food, potatoes, fried food, white rice, etc. And after looking at this weeks meals and seeing if what I have been avoiding this past month is helping my situation, I can assure myself I am on the right track.

First, I did not regulate my meals this week. I simply made what was easy and fast and we even threw in an extra night out(Monday) which is totally unusual for us. And then we did Chinese besides which is one of the worst cuisines to go out for ever.  Add in too many potatoes, too much pasta, and all this left me with all over pain and agony by Wednesday. However, I am happy to know that eating whole grains like farro instead of rice for instance is working for my body. Next week I plan to get back on track even though I fully intended to go off track this week to see what would happen. I also wanted to see how long it would take for my body to get rid of all this inflammatory food after eating it for a week. It was a good experiment and I am happy I did it. Just knowing that what I am doing by putting a bit more effort into what I prepare every week for our health and well being is so worth the pain I suffered through this week. So with that being said I will leave you with a look at what our meal plan was this past week.

Saturday: nachos

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Sunday: chicken and sundried tomato casserole

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Monday: grilled chicken brats, roasted carrots and potatoes

we went out for Chinese instead….because its Monday,because it was a bad day for both my hubby and son, because…..well, just because!

Tuesday: lemon shrimp with capers and spinach over pasta

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Wednesday: meatloaf burgers, corn and mashed potatoes (I had mine on farro since my pain level was enough by this time of the week)

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Thursday: leek, bacon, and eggs skillet (recipe coming soon)

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Friday: out

I am not by any means “cheffy” so to say, but I do pride myself on feeding my body only what it needs and likes. There is not much I eat without knowledge of what it can do for my insides. Food is medicine and for many of us its life, so why not feed our bodies the best we can.

 

 

Thanksgiving Week Meal Plan

With Thanksgiving falling during this week my meal planning was a bit lighter than usual. Add that to a shortened work week for all of us and where no leftovers were needed for lunches meant a small break for me come dinner time. Although, I did still come up with some pretty yummy meals for the nights I did have to cook.

Here are the dinners we enjoyed this week.

Saturday: butternut squash with bacon and egg centers (My new favorite meal)

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Sunday: General Tso’s chicken and broccoli over rice (take out made at home)

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Monday: veggie marinara over cheese tortellini (meatless)

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Tuesday: Korean BBQ pork over farrow with homemade creamy coleslaw

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Wednesday: quinoa sweet potato chili (meatless) (recipe coming soon)

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Thursday: Thanksgiving dinner

Friday: left overs-stuffed squash with turkey,stuffing, and sprouts then covered with melted parmesan cheese.

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That sums up this past week in meals. As for the upcoming weeks ahead, I am excited to begin planning my Christmas menus. I am thinking about trying a goat cheese log with apricot preserves drizzled on top with some crusty bread or crackers on the side. I am also trying to come up with a yummy appetizer that is made using wonton wrappers since these have become a new family favorite.

Do you do traditional ham for Christmas?

What are your family traditions….if you care to share them?

 

 

Wonton Pizza Cups

A great alternative to making an entire pizza is to make mini pizzas in wonton wrappers. These also make a great fast and easy appetizer for birthdays, holidays or just for snacking on during a sports game or movies at home. For us, I happened to have some leftover wrappers from another recipe I had made and thought why not fill them with pizza toppings and have a fast and easy dinner with a side salad. I quickly threw them together and a few minutes later everyone agreed…..I must make these again. So easy yet so good.

Here is what I did:

Wonton Pizza Cups

non stick cooking spray

wonton wrappers

cooked chicken, diced pepperonis, or cooked italian sausage…although, you could also go meatless if you wish

diced peppers

canned mushrooms, drained and chopped fine (squeeze as much liquid as possible from them)

diced black olives

pizza sauce with extra saved for dipping

mozzarella cheese

NOTE: depending on how many cups you plan to make, ingredient amounts could differ which is why I did not put specific amounts of anything.

Take your nonstick muffin pan and spray each cup with non stick cooking spray. Each cup will need two wonton wrappers. First, place the first wrapper in the cup and just put a few shreds of cheese to “glue” the top wonton wrapper to the bottom. Then lay the next wrapper opposite corners on top the first. Press them down so you have a nice area to fill with your preferred pizza toppings. Above is what we used but feel free to use what you like on pizza. Each wonton wrapper gets toppings, then about 1 tablespoon of pizza sauce and cheese on top.

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Bake these in a 375 degree oven for about 12-15 minutes.

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Remove them from the pan immediately and serve them with additional dipping pizza sauce if you wish.

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Family Dinners Documented-How I Find Time To Cook

I enjoy meal planning almost as much as I enjoy planning an active vacation for my family. Ultimately, they are pretty similar if you really think about it. Make sure everyone has a bit of input, know who is all going to be present at mealtime, and make sure the meal includes at least one thing everyone will enjoy. For me this is pretty basic….I love veggies, hubby and son will give me an eye roll if there is no meat, and everyone loves comfort food. Combine all this and sometimes I hit all the wishes and sometimes I learn to ignore the eye roll and the “where’s the meat” comment and they either eat what is prepared or go hungry.

So as usual here is the past week in meals at our house.

Saturday: squash ring baskets filled with bacon and eggs….OMG was this wonderful

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Sunday: greek chicken salads and toasted focaccia bread

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Monday: creamy pesto cheese tortellini with shrimp, mushrooms, and spinach, bread sticks on the side

Tuesday: crock pot creamy mushroom pork chops over garlic mashed potatoes with roasted carrots

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Wednesday: homemade baked mac and cheese and chicken bites

Thursday: bubble veggie pizza (meatless)

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Friday: out

Some of you have asked how I can find time to prepare so many meals weekly and what my weekly grocery bill ends up being. Truthfully, I can’t tell you what my weekly bill comes out to be since they differ so much from week to week. You have to remember, I also grocery shop for the daycare children I care for every day. So, if I had to estimate our portion of the weekly bill, I would say its about $100-$120 a week. This typically makes 6 nights of meals, with at least four servings per night since my husband always takes one serving of leftovers in his lunch the next day. Add in breakfast food and odds and ends for the week and this is typically what I would estimate I spend without any daycare food.

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As for how I find time….I plan my meals weekly. I only buy what I need for these meals, and follow the plan closely. I typically know what our week ahead has on the calendar for appointments, meeting, and activities. So I make sure to plan easy meals on busy nights, crock pot meals on busy days, and more elaborate meals on nights where I know I will have more time to spend in the kitchen. If something goes haywire mid week and our nightly plans change then….well…..it’s anyones guess what could happen.

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You have to remember, now with following this no artificial sweeteners diet for my husband, eating out is risky at best. So I find it just easier to cook at home and this way he is not miserable if we eat something unknown to us that could make him ill. Plus, thankfully, I do enjoy cooking most of the time and I love knowing that what my family is eating is healthy.