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Wednesday, April 13, 2016

Turkey Sloppy Joes

This version of Sloppy Joes is lightened up with ground turkey, and packs a bunch of vegetables into the mix.  My brother-in-law, who might be my most loyal reader, lived with us a few years ago, and probably remembers the Sloppy Jane. It used lentils instead of meat and was even healthier than this version.  After the lentil taco incident, which some of you may recall, I've stayed away from those particular legumes for the time being.

Turkey Sloppy Joes

Ingredients:
1 lb. ground turkey
1 zucchini, shredded
1-2 carrots, shredded
1 onion, shredded or chopped
1 garlic clove, shredded or chopped
Olive oil
Salt and pepper
1 teaspoon Worcestershire sauce
8 oz. tomato sauce
1/4-1/2 cup barbecue sauce
Rolls, for serving

In a medium saucepan, saute zucchini, carrots, onion and garlic until soft. I shredded everything in the food processor, but you could also use a box grater or just chop finely.
When vegetables are cooked through, move them to the side of the pan and add the ground turkey.  Cook until browned.
Season with salt and pepper.
Add Worcestershire sauce, tomato sauce, and barbecue sauce.
Simmer on medium-low for 10 minutes.
Serve on rolls.





Tuesday, April 12, 2016

Zucchini Lasagna Rolls

It's been pointed out to me by more than one person that I haven't been posting much lately.  I'm here to remedy that with an easy and healthy meal your whole family will enjoy, as long as you don't have a finicky 4-year-old.

Truth be told, instead of writing down recipes and photographing meals, life is moving pretty quickly around here.  Many afternoons I make dinner in 5 minute increments running into the kitchen while I leave Colin "in charge" outside in the back yard. Someday this will likely result in James running Colin over with the mini John Deere (again...), or someone getting stuck in a tree.

If you follow me on Facebook (please do! I share mini-recipes and awkward comments - link is on the sidebar), you know I have a serious addiction to my spiralizer.  There are zucchini noodles all over the place here.  Today, I set my beloved kitchen gadget aside for a y-shaped peeler to make these noodles.  This has all the cheesy, saucy goodness of your favorite Italian pasta dish, without the empty carbs.


Zucchini Lasagna Rolls

Ingredients:
2 medium zucchini, peeled into thin strips
1 16 oz. container cottage cheese or ricotta
1 cup shredded mozzarella cheese, divided
1 egg
1/4 cup shredded parmesan cheese
Salt
1 cup marinara sauce
Optional: garlic powder, chopped spinach, Italian herbs, pesto

Directions:
Preheat oven to 350 degrees.
In a bowl, combine cottage cheese, 1/2 cup mozzarella, egg, parmesan, salt and any additional seasonings.
Spread a thin layer of marinara sauce in the bottom of a 9x9 baking dish.
Lay three strips of zucchini overlapping, as shown below.
Scoop a couple tablespoons of cottage cheese mixture on and roll up.
Arrange in the baking dish.
Top with marinara and additional 1/2 cup mozzarella cheese.
Bake for 30 minutes until heated through.


Scoop

Roll

Bake


Wednesday, March 2, 2016

White Chicken Chili

This has quickly become one of my new favorite meals.  Quick, easy, healthy, and the kids (usually) enjoy it, too.  That's pretty much all I ask for these days.  It's also great because you can stock all the ingredients in your pantry/freezer to have at the ready.  Long gone are the evenings of leisurely stirring risotto for forty minutes while sipping on a few glasses of wine.  Yesterday I put all the ingredients in the crock pot after lunch and dinner was ready to go at our early bird time of 5pm when we came in from playing a highly competitive game of outdoors Chutes and Ladders.  If you're wondering what that is, it's basically Colin directing me around the yard to most of the "chutes" and him winning the game.  The champion always seems to win ice cream.


White Chicken Chili

1 lb. chicken breasts (fresh or frozen)
2 cans white beans, drained and rinsed
1 8 oz. jar salsa verde (I like the Trader Joe's brand)
2 teaspoons cumin
2-4 cups chicken broth
Optional toppings: avocado, cilantro, hot sauce, chips, cheese, sour cream

Add all ingredients to a slow cooker and cook for 6-8 hours on low or 4-5 hours on high.
Shred chicken with two forks and serve with your favorite toppings.



Wednesday, February 24, 2016

Pesto Baked Chicken

This was such an easy dinner, perfect for weeknights.  I turned on the oven at 4 and we were ready to eat at 5.  The early bird special works for the kids, otherwise they are demolishing snacks and getting sleepy at the table later.  Last weekend Jon and I went out to dinner for the first time in, oh, 8 months. We put the kids to bed first so we didn't eat until 9.  I was demolishing snacks and getting sleepy at the table, because apparently I'm 4.  Or 94.

I made my own pesto, because bunches of basil were half the price of tiny containers of pesto, but either works here.

Pesto Baked Chicken

Ingredients:
4 boneless skinless chicken breasts (depending on the thickness you may want to slice them horizontally or pound them)
Pesto
1 14 oz. can diced tomatoes (or use fresh)
1/2 cup mozzarella cheese

Directions:
Preheat oven to 350 degrees.
Pour diced tomatoes into the bottom of a baking dish.
Arrange chicken breasts on top.
Spread with pesto.
Sprinkle with cheese.
Bake for 30-40 minutes until chicken is cooked through.



Tuesday, February 16, 2016

Cherry Pie

The only regret I have about our wedding is that I didn't agree to Jon's request that instead of wedding cake we have wedding pie.  Everyone loves pie, but instead I insisted on a lovely tiered lemon cake that we had to cut immediately because it was a million degrees and the buttercream was melting.  This would not have happened with wedding pie.  

Pie is surprisingly easy to make.  The longest part is rolling the crust.  Then all that's left is to fill it up with sweetened fruit, pop it in the oven, and get ready with the ice cream.  My crimping skills are rustic at best, so cutting the top crust into cute hearts was not only seasonal, it was functional.  


Cherry Pie

Ingredients:
1 recipe pate brisee pie crust (from the master herself, Martha Stewart)
2 pounds cherries (I used frozen)
1/2 cup sugar
2 Tablespoons cornstarch or flour
1/2 lemon juiced

Preheat oven to 400 degrees.
Make pie crust recipe in advance. I prefer to make it the day before, but at a minimum let it chill in the fridge for 3 hours.
In a large bowl, combine cherries, sugar, cornstarch and lemon juice.  
Roll out bottom crust and fit into pie plate.
Pour fruit mixture into crust.
Top with second crust. 
Brush with an egg wash (optional).
Place pie on a baking sheet and bake for 1 hour.
Allow to cool before serving.



Monday, February 8, 2016

Carrot Cake Cookies

Friday we had our first real snowstorm of the season. About a foot of heavy, wet snow came down, taking down trees and branches all over the place.  We lost power for the day, it came back for an exciting 45 minutes, and then I woke up at 2AM with the hall light blinding me.  We've certainly seen worse.  But then, this morning, another storm.  High winds and frigid temperatures make sledding and snow ball fights impossible, so we're inside for the day.  Again.  Fortunately, it's toasty warm and we have the wonder of the internet to keep us busy when pillow piles, couch forts, knee hockey and car races stop entertaining the crew. No snow day is complete without baking, of course, so we whipped up these carrot cake cookies.  Good thing they are full of healthy ingredients, because I'm pretty sure Colin just polished off the last one.

Carrot Cake Cookies
Ingredients:
1 cup rolled oats
3/4 cup whole wheat flour (I use whole wheat pastry flour)
1.5 tsp baking powder
1.5 tsp cinnamon
1/8 tsp salt
2 Tablespoons coconut oil or butter, melted and cooled
1 large egg
1 tsp vanilla extract
1/2 cup maple syrup or honey
3/4 cup grated carrots

Preheat oven to 325 degrees.
In a medium bowl, whisk together oats, flour, baking powder, cinnamon and salt.
In a separate bowl (I use a 2c. measure), whisk together coconut oil, egg, vanilla, and maple syrup.
Pour wet ingredients into dry and stir with a rubber spatula until just combined.
Fold in carrots.
Chill for 30 minutes.
Drop tablespoon sized balls onto a prepared baking sheet (lined with silpat or parchment).
Bake for 13 minutes.  Cool for 5 minutes before eating.


Tuesday, February 2, 2016

Hawaiian Sweet Potato Pizzas

Or maybe Sweet Potato Nachos.  In any case, these were a nice little change of pace.  I know better than to pass off alternate pizza crusts to Colin.  He is neither fooled nor amused.  Zucchini, eggplant and cauliflower pizzas have all been met with disapproval.  So, for the younger set, I made sweet potato, ham, and pineapple tasting plates.  The verdict was that round sweet potatoes don't taste as good as long sweet potatoes.  Live and learn.


The grownups layered roasted sweet potato rounds with barbecue sauce or tomato sauce, pineapple, ham, and mozzarella.  Popped under the broiler for a few minutes to melt the cheese, and they were delicious. I'd even make them as an appetizer.  They were the perfect combination of sweet, savory, and salty.  

Hawaiian Sweet Potato Pizzas

sweet potato, cut into rounds and roasted 
ham, diced
pineapple, chopped
barbecue or tomato sauce
mozzarella cheese

Layer all ingredients on sweet potatoes and broil until melted.




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