GUEST POST: by Caitlyn

SPRING/SUMMER fresh vegetables are all over the place! If you haven't located a farmer's market near you - get on line or look at your local library (they often have flyers up for local areas).

Anyways, a recipe from my sister is actually what got me on my ARUGULA kick. So hopefully she'll post that one soon ... watch for it BLT PASTA.

Here's what I've got for you today:

Arugula Salad topped Naan

by Caitlyn

What's needed & How it's done:

Tandoori Naan (I found frozen ones at Trader Joes, 400degrees for 2mins)

Balsamic Vinaigrette

Arugula

Red Onion

1 Tomato per plate

Creamy Dutch Havarti (I would probably try feta another time)

1.) Warm your naan

2.) Top with Arugula

3.) Follow w/ sliced tomatoes into thin slices, quartered

4.) Then thinly sliced red onion

5.) And Havarti thinly sliced and cut to bite size...

6.) Just a touch of dressing goes a long way

ENJOY!

Any seasonal veggies you like would probably just add to it, or keep it simple and yummy!

I'm coming back!

Sorry my friends that it has been so long!

This is just a quick note to tell you I am writing once again.  I've posted a carne asada recipe for my sister!

Enjoy the grilling season that is upon us,
Melissa

Week 14: Getting Back on Track with Three Colors

Always the kitchen helper!

Cold weather calls for warm food.  This past week I made carnitas, chicken parm, and stuffed chicken breasts.  This morning I made eggs, toast, hash browns, and bacon.  Then shared a banana with Micah.  With all the warm food however, I have noticed a seeming lack of vegetables.

So here's to getting back on track.  When I made the carnitas I double the amount of veggies and no one seemed the wiser so perhaps its just a matter of making the comfort food work for you instead of finding something new.  I tried making banana bread muffins healthier with a dose of bran but they just turned out bland.  Sometimes my quest to maintain a healthy lifestyle runs amuck of my taste buds but at least I am consciously seeking to get my five-a-day servings of fruits and veggies.

My favorite go-to cookbook
and the hot cocoa I used instead
of chocolate chips.

Making small changes in the foods we eat it much easier than changing the food we eat.  I was once told that in third world countries they try to encourage healthy eating by telling people to make sure that they eat three colors at eat meal.  This ensures a diversity of foods, vitamins, and minerals.  It as easy as a serving of meat, a serving of potato, and a serving of vegetable.

Just being aware is where "getting back on track" starts!

Here's to three colors at all our meals -
Melissa

P.S. Check out the crockpot carnitas under "pork".

Week ??: The Doldrums of Winter

Dear Whomever Reads These;

Please accept my sincerest of apologies for not keeping up with my weekly posts.  Unfortunately life has come and gone these past couple weeks with little to no exciting cooking occurring.   The hubby has been gone for two weeks out of the month for work which means little motivation to cook.  And I was catching up on bills so the month has been a challenge of feeding my family on $50 a week.  


With all that chaos I returned to old favorites and recipes that I can cook from memory.  Eggplant parmesan and panko tilapia graced my table because they are foods my husband would rather die than eat.  But I also ate many grilled cheese sandwich halves, rice and beans, leftover chili, and other rather uneventful items that my son will eat.  It was amazing to see how on a tight grocery budget we did eat fewer fruits and vegetables.  Amazing in a bad way mind you.


So I find my self in the doldrums of winter and of my cooking.  "A state of inactivity or stagnation, as in business or art".  I wonder how the people who commit to things like cooking out of the crockpot every day of the year or the Julie in the "Julie&Julia" movie survive.  I can't even commit to working out every day or washing the kitchen sink.  For a while I was cooking at least one new recipe a week and trying to cook as many recipes as possible out of my cooking magazines.  But that time has apparently passed.


What do you do when these times occur in your life? 
What do you cook and do you lean on comfort food?  


I seek your cooking words of wisdom, 
Melissa

New Recipes Added

Hello Fellow Foodies!

I've added the following recipes:

Black Bean & Corn Chowder - SOUPS

*We did this one today and it was just delicious and exactly what we needed after 2 hours of playing in the snow!

Crockpot Onion Chicken - POULTRY

Mashed Potato Pizza - APPETIZERS

Enjoy!

Caitlyn

Sometimes I just want a Mexican flavored comfort food during the winter months. Here is what I came up with after perusing a number of recipes. It was great but I am always looking for new twists and suggestions. If you try this recipe, I would love your added expertise.

Mexican Chicken Casserole

2 cans green chopped green chilies, used separately

1 1/4 c. low sodium chicken broth

2 lb. chicken breasts (skinless, boneless)

1 c. chopped onion

1 red pepper, chopped

1 zucchini, chopped or sliced

2 t. oil

1 t. chili powder

1/2 t. cumin

1 can enchilada sauce

4 oz. tub style lite cream cheese

8 oz. bag shredded lite cheddar cheese

1 can evaporated skim milk

1/2 c. chopped cilantro

12 corn tortillas

Combine 1 can green chilies, 1-1/4 chicken broth, 2 lb. chicken and simmer 15 min. or til meat is tender. Reserve the broth, cool chicken and then shred.

Saute 10 min or until tender: onion, red pepper, zucchini, oil, chili powder, cumin, 1 can green chilies.

Add reserved broth, enchilada sauce, cream cheese, 1/2 bag of shredded cheese, shredded meat, evaporated milk and heat through. Remove from head and add chopped cilantro.

Layer 4 corn tortillas in 9 x 13 pan, 1/3 chicken mixture, repeat 2x and end with 1/2 bag of shredded cheese.

Bake 1/2 hour 350. Serve with Cholula or other hot sauce for those who like more kick.

Total calories (not incl zucchini, red pepper, onion and cilantro) 3085. Serves 8+ at about 385 calories per serving.

Chicken Piccata with Garlic Basil Pasta

I have been eyeing this recipe for a while, and I finally made it last night. If there was any left, I would post a picture of it, but we cleared it all out! The flavor of the lemon made it taste so fresh and delicious! I watched an episode on the Food Network a long while ago, and Barefoot Contessa made it. I just recently went on foodnetwork.com and they had the recipe! I will definitely be making this one again!

The Garlic Basil Pasta was from a recipe exchange I go to every summer. The taste of the fresh garlic and basil is wonderful. It is very light, which is nice, going with the breaded chicken!

Chicken Piccata

2 chicken breasts
salt and pepper
1/2 cup all purpose flour
1 extra large egg
1 cup seasoned breadcrumbs
olive oil
3T unsalted butter
1/3 cup freshly squeezed lemon juice (from 2 lemons), lemon halves reserved
1/2 cup white wine

Preheat oven to 400 degrees. Pound out chicken between 2 sheets of parchment paper until 1/4 inch thick. Season both sides with salt and pepper.

Mix flour, 1/2 tsp. salt and 1/4 tsp. pepper in shallow plate. Beat egg in second plate, and place breadcrumbs in third plate. Dip chicken in flour, then egg, then breadcrumbs.

Heat 2 T. olive oil in large skillet over medium low heat, add chicken and cook 2 minutes on each side, until browned. Place on sheet pan and bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the pan with a paper towel. Over medium heat, melt 1 T. of the butter, then add the lemon juice, wine, and reserved lemon halves, 1/2 tsp. salt and 1/4 tsp. pepper. Boil over high heat until it reduces about half, about 2 minutes. Add remaining 2 T butter and swirl to combine. Discard lemon halves and serve chicken with sauce.



Garlic Basil Pasta
(from Cooking Light)

2 oz. uncooked angel hair pasta
1 1/2 tsp. olive oil
1 tsp. fresh lemon juice
1/2 tsp. minced garlic (I used about a tablespoon)
1/4 tsp. salt
1/4 tsp. pepper
2 T. chopped fresh basil

Cook pasta according to package directions. Drain, reserving 2 T. of pasta water. Combine pasta water and sauce ingredients, toss in pasta. Sprinkle with parmesan cheese, if desired.