Monthly Archives: June 2014

Mediterranean Pasta with Chicken

Posted on by

Image

 

It’s still a bit rough for me around the house… still can’t get my “chopped up” finger wet with those stitches… and I had a crown put in today… and my head is pounding! So, easy pasta dish it is! I’m going to try to do more than just pasta dishes… but to be quite honest… anything that has pasta, chicken, and vegetables… no matter the combinations… you can almost bet I’d love it!

This one is a very good one, but you have to like capers. I do though!!

Ingredients:

6 chicken tenderloins, or 2 chicken breasts
2 tsp minced garlic
1 cup low-sodium chicken broth
1 tsp fresh rosemary
1/2 tsp dried oregano
1/2 tsp chopped fresh basil
1 large grilled zucchini cut into large pieces
1 red bell pepper chopped into small pieces
1 cup (dry) orzo pasta (or another small pasta)
1 TB chopped fresh parsley
1 TB capers (drained and rinsed well)
1/2 cup fresh spinach
5 or 6 grape tomatoes halved
1 TB grated parmesan on top after serving

Cook the pasta according to the package until al’dente. While the pasta is cooking, place the chicken into a skillet w/the olive oil, salt and pepper the chicken on either side before you place into the skillet (or after!). Cook until browned, and then add fresh herbs and the chicken broth. Bring to a simmer and add the spinach. Stir in the cooked pasta, and then add in the vegetables and let simmer until thickened. Stir in the capers, top with parsley and serve. Enjoy!

Asparagus Pesto Pasta with Sun-dried Tomato

Posted on by

Image

I was CRAVING this today!!!! And, it totally lived up to the hype!

 

So easy, only took me 20 minutes start to finish!

Ingredients:

1 bunch of asparagus
1 TB of pesto (I used my homemade pesto recipe listed below)
1/2 small ball of FRESH mozzarella
3 TB sun-dried tomatoes (I used them from a bag of them from Trader Joes)
1 TB of grated parmesan
No-egg noodles – 2 cups dry

OPTIONAL: pine nuts, crumbled bacon

Start the pasta, cook as directed on packaging until al dente. Then, preheat the oven to 350 degrees. Wash the asparagus, and remove the hard ends. What I do is bend it until it breaks. One hand on each end of the asparagus, and just bend gently like you’re going to bend it in half, and the hardest portion will break off. Take the top halves, and arrange in a single layer on a tin-foil lined tray. Sprinkle with 1-2 TB of olive oil and then season with sea salt and pepper as desired. Bake at 350 degrees for 15 minutes. Don’t cook it too long, or it will get stringy.

Image

Pesto: I buy 1 pkg of basil from TJ (it’s about 4 large branches worth of basil, so with leaves removed, it’s about 1 1/2 cups of basil). 
Juice of 1 lemon, plus the zest
1 tsp of minced garlic
1 TB grated parmesan
1/4 cup olive oil
OPTIONAL: pine nuts or walnuts

I blend mine up into my nutri-bullet until smooth. Add more oil as needed. I put my left over pesto in a cleaned and re-used jam jar (mason jar) and store it in the refrigerator. 

In the mean time, cut the ball of mozzarella in half, put 1/2 back in the refrigerator, and cut the other half into small cubes. 

Image

Now, strain pasta, and remove the asparagus from the oven, and put all ingredients in a bowl and toss and season to taste. I also sprinkled a bit of parmesan over the top. ENJOY!!!

 

Planning, working, trying to keep up!

Posted on by

Image

Last month I started a new “venture”. Selling Rodan and Fields! Now, I am truly excited about this!!! I have spoken with different people who sell all different products in so many network marketing companies, and I only want to get involved in something that I use regularly, and truly believe in. TRULY. And, Rodan and Fields hit home! I never thought I’d get involved in a network marketing company either.
Back in November my aunt started telling me about Rodan and Fields. I remember reading about the company, and remembering when I had used ProActiv when I was in high school, and then again when I was first married. I saw that they had developed regimens for people other than teenagers who had acne, or “trouble” skin! I visited my aunt in MN and got to try a mini-facial… and LOVED it! I went home thinking about the products, and skin care, and just not ready to make up my mind yet. I had a part time job, 2 kids, a crazy house-hold and a drawer full of products to try and take care of my skin issues that I had. I had enlarged pores that I couldn’t keep clean, and therefore kept getting black heads! My kitchen, when I’m cooking, gets incredibly hot, therefore, I sweat, and I wipe my hands across my face… (bad habit) and would get pimples on my chin, jaw and forehead. ESPECIALLY during my period! I literally tried EVERYTHING. From all natural products, to boutique department store products, to products from big box stores. With coupons, without coupons, generic, name brand, pore strips… NOTHING worked! Seriously. I was going to resort to MORE makeup, and more covering up products… slathering it on to hopefully cover up my blotchy pink spots on either side of my nose, my dry patchy flaky skin on my cheeks, my massive pores on my forehead and cheeks, pimples on my chin and jawline.. fine lines starting to form on my forehead and around my eyes. I SOUND like a mess huh?! Some of it may have been my perception… BUT I am 31 and starting to realize that I am getting older, and I don’t have DEEP wrinkles yet, but wanted to start taking care of my skin NOW. I am half Swedish, and realized LONG ago that the sun is not my friend. I am a sunscreen fiend, but still have freckles, but do my best to minimize sun damage. So, I finally said, Rodan+Fields seems to answer all of these issues. By the time I came to this answer, I had quit my job, started picking cooking and photography back up as hobbies, and wanted a way to support those hobbies, save for a Disney trip, and help out with an income in the house WITHOUT having to leave my kiddos with someone. I called my aunt, and not only started USING Rodan+Fields, I became a consultant. Within the first week I realized why this company has exploded! I realize why, when it started in retail at Nordstroms, that Estee Lauder bought them out! I realize why the Doctors then bought the company back from Estee Lauder (And why Estee Lauder still wanted 5% ownership of the company), to give all of those people who LOVED the products and were spreading the word, a chance to get commission AND a discount, when they told their friends how much they loved Rodan+Fields when people noticed their beautiful skin! 
My pores are quickly getting smaller, my skin is smoother and brighter. I went to CHURCH yesterday, all dressed up, and just a little bit of blush on! I was GOING to wear mascara also…but forgot. And you know what? I wasn’t embarrassed! I LOVE my skin! I haven’t felt that way since I was probably … 14?! I no longer feel the need to cover up my skin. I am healing and taking care of my skin, and making it more beautiful every day.  I personally use the REDEFINE regimen, and that helps with my pores. When I get that random pimple when my pores are trying to clear out, I use the Dual Creme product from the UNBLEMISH line, and it’s about gone by the next day. When it’s hot outside, or when I’m cooking, and my face is a bit oily, I use the oil control lotion from the UNBLEMISH line, and my skin looks like I put translucent powder on… and it’s just my skin! 

I could go on and on, but I won’t. Call me, message me, or if you live near me, stop by! I’ll talk to you more about this amazing company, and their products from the still in practice dermatologists who just want to help people have beautiful skin, and to feel good about themselves.

http://www.rcain.myrandf.com

Friday the 13th!

Posted on by

So…. my Friday ended up with me getting 7 stitches in my finger due to me attempting to help my husband with yard work and breaking out the electrical hedge trimmers. Needless to say, no cooking was done in my house last night or tonight.

I AM doing meal planning… So, I am going to post a bit about that.

My husband gets paid 2x per month… so, therefore, to be most efficient, I grocery shop 2x per month. (SOMETIMES I have to go back out for perishables). So, when the grocery shopping time is coming up, I go through and plan out what recipes I will be making for the next 2 weeks. I usually pick about 18 in case I change my mind, or my mood changes. At least 5 have overlapping ingredients, so that I don’t have to double purchase. Also, I like to be able to use leftovers, or excess from one meal, to make another.

I usually use 3 different things to do the planning. 1: sparkpeople.com . This website rocks! They have a large library of recipes WITH the calories listed, which is really great. I also love the weightloss area of the website too, and how it’s free and makes sure that you have a BALANCED diet, not just get skinny. They focus on HEALTH, which I LOVE!

I also use pinterest. I not only search for recipes, I have a board where I pin my bi-weekly recipes, and then when they are made, if I liked them, I transfer them to my meals board.

I also use my cooking magazines. I just picked up Cooking Light from the grocery store. I will for SURE be incorporating these recipes the next two weeks! They have a lot of fresh and clean focuses on the recipes in there, so I’m excited to try some fun and new stuff!

I’m also trying to learn. I really want to go to culinary school, but until I can… I am watching youtube vidoes, trying new methods, new foods, etc as much as I can. I am just soaking it all in! I’m also trying to be cautious about clean, organic ingredients, and also lower in calories… the “lightened” version of things.

Thats my thinking!

Here is my board on Pinterest: http://www.pinterest.com/rebeccacain23/weekly-meal-plans/

I’ll be up and cooking soon… until then, it will be info, advise, and musings! Praying these stitches heal well and quickly!!

 

Rainy Day calls for Beer and Beef Stew!

Posted on by

Image

Is your crockpot ready? Cuz this one is awesome! It’s one of those recipes for Sunday afternoon in the winter, or a cold, stormy day in the summer when you don’t want to heat up the oven, or stand in front of the stove…but you kinda want something warm to eat for dinner. THIS IS IT!! It’s a good one!

I adapted my recipe from this one: http://bakedinthesouth.com/2012/08/crockpot-freezer-meals-part-2/
She used it as a freezer meal! So, this can actually be frozen in a large gallon bag, and taken out and put into the freezer! I put mine directly into the crockpot though. 🙂

Ingredients:

1 1/2 pounds beef stew meat (I prefer the grass fed beef like you can find at Earth Fare or Whole Foods)
2 TB olive oil
1 TB salted butter
3 large carrots, cut into large pieces
4-5 potatoes cut into 4 or 6 pieces
2 tsp minced garlic
2 bay leaves
1 tsp fresh parsley chopped fine
1 cup dark beer (My FAV for this is Duck-Rabbit Amber Ale)
1 cup beef broth
1 cup Pace Restaurant Style Salsa- medium (you can also use Rotel)
2 tsp. Himalayan pink sea salt
1 tsp pepper (or to taste)

put everything in crock pot, cook on high for 3-4 hours, or low for 6-8 hours. DELICIOUS!!!!!

Copy-Cat Chipotle Burrito Bowls! (With quick chips)

Posted on by

Image

These were AMAZING!!! I will most likely be repeating this recipe in my kitchen again!! Oh man, they were GOOD!

Ingredients: 

1 large chicken breast, “butterflied” (cut in half, and layed out flat)
2 TB of adobo sauce from a can of Chipotle peppers in adobo sauce
1/2 tsp. garlic powder
1/2 tsp cumin
1/2 tsp chili powder
1 TB olive oil

this is for 1 chicken breast, if you cook more, to make food for more than 3-4 people, double or triple the recipe. My recipe fed 4 people.

Combine the seasonings and sauce together with a spoon, and spread over both sides of the chicken breast. Put into a bowl and cover with plastic wrap and let sit for 1 hour “marinating”. You can marinate it for as little as 15 minutes, or overnight if you wish. After 

While the chicken is marinating, get the rice going.

After the chicken is done marinating, place on grill, or like me… use your trusty cast iron grill pan! Grill for 7-8 minutes per side, and cut a slice in the thickest part to make sure it’s cooked through and not translucent. Then, cut into 2 inch chunks for on the burrito bowl. ENJOY!

Build a Bowl ingredients: 

Image

Cilantro Lime Copy-cat rice: http://www.instructables.com/id/Easy-Chipotle-Cilantro-Lime-Rice-Copycat/step2/Chop-squeeze-mix-and-enjoy/

This recipe for rice that I found on this blog… PERFECT!!

1 cup rice
juice from 1/2 lime plus zest
1/2 TB olive oil (just a drizzle)
salt and pepper seasoning to taste
1/4 cup chopped FRESH cilantro

I cook my rice in a rice cooker. Take the 1 cup of Jasmine Rice, and place into a mesh colander. Wash the rice until it runs clean. Then, put into the rice cooker, and cover with water, just over the top, until if you put your finger to rest on top of the rice, the water will come just to the first “knuckle” on your pointer finger. Then, press cook and forget it! After the rice is done, you take out, fluff, and add the cilantro, lime juice and zest, add a bit of oil and salt and pepper. AMAZING!

Guacamole recipe is listed here: https://dancinandcookininthekitchen.com/2014/06/02/sunday-lunch/

Peppers & Onions: I just sliced up 1/4 of a yellow onion, and half of a red bell pepper, and sauteed in a tiny bit of olive oil until soft.

Scallion: I just sliced up 1 green onion.

Corn: The corn is just a bag of steamed frozen corn. You could also slice leftover grilled corn off of the cob… I imagine that would be AWESOME!

Lettuce: The lettuce is just romaine lettuce cut up.

ImageImage

CHIPS:

I just took 4 flour tortillas, cut into 6 pieces each, sprayed the cookie sheet w/coconut oil cooking spray, and then the other side of the tortilla w/the cooking spray. Then, I sprinkled fine sea salt onto the one side of the chip. Bake at 350 degrees for 15 minutes. Voila!

 

 

Taco Dip!

Posted on by

DSC_0836 DSC_0840

This is a recipe that My mom started making when I was a kid, and I’ve slowly developed and added to it to make it my own version!

Here it is!:

Ingredients:

1 lb. 90/10 ground beef
1 packet taco seasoning OR homemade taco seasoning (really all you need is chili powder and cumin!)
1 can fat free re-fried beans
1/3 can black beans
3/4 can large black olives (I used the “natural” ones brined in sea salt and water)
1 scallion (green onion)
1 small red bell pepper
1/4 cup salsa
3/4 cup light shredded mexican cheese
1/4 cup frozen corn
2 tsp fresh cilantro

Directions:

Preheat oven to 350 degrees.

Brown ground beef in skillet until fully cooked. I like to use the pampered chef tool specifically for cooking ground beef because it gets it much more finely chopped! Once the beef is chopped and cooked through, drain the fat. (I drain it into a styrofoam cup and freeze it, and then toss it)I then add the taco seasoning and 1 cup of water and stir until well mixed. After seasoning is mixed well, add the can of re-fried beans. Stir until the re-fried beans are well incorporated.

While the hamburger is cooking, slice the black olives, and the scallions and red bell pepper and cilantro.

Spread the hamburger/re-fried bean mixture onto a cookie sheet that has been lined with tin-foil. Then, sprinkle with black olives, bell pepper, cheese, corn, black beans, and salsa. Bake at 350 for 15 minutes, or until cheese is well melted.

Take out and top with the cilantro and scallions… then, if you wish, you can either put into a romaine lettuce leaf and eat a carb free taco… OR, top the whole dip with chopped lettuce, tomatoes, and sour cream, and eat as “Dip” with tortilla chips! YUM!

 

Lemon Rosemary Chicken on Sauteed Cabbage

Posted on by

LemonRosemaryChicken

Ok… so, in my “About Me” I said clearly that I’m not perfect, and my recipes won’t be perfect. They won’t always turn out perfect either! Today’s dinner is one of those examples! I wasn’t sure I wanted to post anything, BUT, I know that if I had changed the cooking time that the chicken would have been really good! So: Here goes!

Ingredients:

8 Chicken tenderloins (still frozen) or 3 Chicken Breasts (frozen)
1 TB olive oil
Juice AND zest of 1 lemon
1 tsp. minced garlic (or one clove)
1 cup low sodium chicken broth
1 tsp rosemary (chopped, and then place the almost empty stems into broth)
2 tsp. chives
1 tsp. chopped parsley for garnish

Put into crock pot on LOW for 4 hours. 5 Hours MAX! What I need, is a crock pot with a timer…  🙂 I cooked the chicken for over 7 hours… it was a bit dry! Flavor was great though! 🙂 Better next time.

 

 

 

DSC_0820

And now for the cabbage! I gotta say, you have to like cabbage for this one, but I was sick of the chicken and rice recipes, so cabbage it was! I took about 1/4 of the head of cabbage and cut it into smaller pieces. Then I cut up 1/5 of the onion and chopped and put it into a skillet with 2 TB olive oil with 1 tsp of garlic (minced), or 1/2 tsp garlic powder. Sautee until translucent and slightly browned. YUM! (Season with salt and pepper to taste)

The roll is the Honey Wheat rolls that I’ve made before. The recipe is SOO easy! It only takes 30 minutes too! Here’s the recipe: http://www.ihearteating.com/2013/07/29/30-minute-honey-wheat-rolls/

Crispy Coconut Encrusted Chicken with Mashed Potatoes

Posted on by

Image

Above is the end product! YUM huh?!

adapted from this recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2746155

Image

Ingredients:

3/4 Cup sweetened shredded coconut
1/2 cup plain panko bread crumbs
2 scallions, finely chopped
1/2 cup whole wheat flour
6 small chicken tenderloins
4 tbsp. coconut oil
3/4 cup coconut milk

Soak the chicken tenderloins in the coconut milk (either in a baggie or like I did, in a pie pan) for 45 minutes to an hour. While it’s soaking, mix the flour with 1/2 tsp salt and pepper and mix. Heat the oil in the skillet on medium-high. Then, take the panko bread crumbs, scallions and coconut and mix in a second bowl. Take the chicken, dip in flour, dip back into the milk and then coat with the coconut and panko bread crumbs. Make sure well coated. Cook in the skillet on med. high for 4-5 minutes per side until cooked through and firm.

Image

Image

Mashed Potatoes:

(this is for 3-4 small servings)

6 Potatoes
1/4 cup (if not less… maybe 1/8 cup) half&half (or if you prefer, fat free chicken broth)
3 TB butter
1 TB Fat Free PLAIN greek yogurt
salt and pepper to taste

Peel most of the potatoes, and leave just a little bit of the peel. Then cut into 2 inch pieces. Place into pot and cover (just over the top) of the potatoes. Boil for 15 min on medium high. Lower the temp. if it boils over. I place the lid on the pan, but not sealed… it’s slightly “propped”. This helps to keep it from boiling over. Then, when cooked through, a fork should easily go through the pieces of potato, if not immediately cause it to break apart. Drain water, and place back on warm (and turned off) burner. Add the half&half (or chicken broth), butter, and yogurt. Mash with potato masher, or similar. Then, when well mixed, if you want creamy potatoes, take a hand mixer and blend. Then season to taste. 

Veggies in pic: I just took 3/4 cup of frozen veggies, and added to the skillet w/the leftover coconut in the pan after the chicken was removed and sauteed until heated up, but the veggies are still crunchy and cooked through. Thought it might be fun to try! Not bad! 🙂

Homemade Chicken Nuggets!

Posted on by

10261694_10203776831687543_14527630_n

Dairy Free, Egg Free, kid friendly… homemade chicken nuggets!

I make these in small batches, because I have a picky eater that doesn’t like “reheated” homemade nuggets. They taste great to me, when frozen, if reheated… but he’s who they are for, so I just do a few at a time.

My recipe for that is below. If you want to do a larger batch, and freeze and reheat, just double or triple the recipe.

(I make these if the Perdue Simply Smart chicken nuggets are not on sale, because those are the only ones he likes/can eat with his food allergies)

Ingredients:

  • 5 boneless skinless chicken tenderloins
  • 1/4 cup coconut milk
  • 1/4 cup all purpose flour
  • 1 tsp flax seed meal
  • 1 tbsp paprika
  • 1 tsp each salt & black pepper
  • 1/2 tsp garlic powder
  • 1/2 cup coconut oil or sunflower oil for frying

Cut the boneless skinless chicken tenderloins in to little chunks (about 1 inch pieces)

Throw the chicken pieces in to a ziplog bag and add the 1/4 cup of coconut milk.  Marinate it in the fridge for an hour.  After an hour, take out your marinated chicken and pour out any excess coconut milk from the bag.

Grab your dry ingredients (all purpose flour, flax seed meal, paprika, garlic powder, salt, pepper) and stir them all together in a bowl.  Heat up your cooking oil of choice at medium fire, and while you wait for that to heat up, go to the next step. Place pieces of chicken into bowl with the dry ingredients and toss/stir around so that it gets very well coated. Basically massage/stir it around. Then, start frying your chicken pieces!  Try not to crowd them in the skillet.  It takes a few minutes on both sides to cook thoroughly.  You’ll know when it’s ready when it’s a golden brown color on both sides. 10.  When the nuggets are ready, place it on a plate with a dry paper towels to help remove some of the excess grease from cooking them. Then… dip into ketchup, or a different sauce of your choice… and enjoy!