Sunday, February 19, 2012

Reality Bites

A word about food: reality. I plan, I prepare, I pack. I plan healthy meals, I prepare healthy meals, and I pack nutrients onto my family's plates with pride, at least most of the time. Some of the time, reality gets in the way. I didn't get to the store. I forgot an ingredient. I forgot to thaw. I ran out of time in the day. So we get stuck with what I like to call Reality Bites. Whatever I can find to make a meal out of something. A lot of the time it's frittata or pancakes. Sometimes it's grilled cheese or even cereal. The point is, it's not perfect, it's not even pretty. And that's pretty ok.

Sunday: Healthy Blueberry Pancakes, Turkey Bacon, Cinnamon Raisin Toast


1 1/2 c. whole wheat pastry flour (or whole wheat flour)
2 eggs, lightly beaten
1/4 c. canola oil
2 cups low fat milk
2 t. baking soda
1/2 cup wheat germ
2 cups fresh or frozen blueberries

In med. bowl, mix eggs with oil and milk.

Stir in baking soda, wheat germ, and flour; mix until blended.

Heat a lightly oiled griddle or frying pan over medium high heat.

Pour or scoop the batter onto the griddle. Sprinkle immediately with blueberries. When bottom is browned, flip and heat until cooked through. Serve with pure syrup, honey, yogurt, or my kids' favorite: unsweetened applesauce.

Tuesday: Meal Swap Meal (Jill's turn to cook)

Wednesday: Roasted Vegetable Pasta with chicken, breadsticks

Roasted Vegetable Pasta

1 orange bell pepper, julienned
2 zucchini, cut into half inch pieces
20 cherry or grape tomatoes
1 red onion, cut into half inch pieces
16 mushrooms, stems removed
2 T. olive oil
4 t. oregano
sea salt and pepper, to taste
8 oz whole wheat fusilli pasta
1 cup vegetable or chicken broth
8 oz chicken, cooked and diced
4 T. freshly chopped basil

Preheat oven to 450.
Place first 5 ingredients in a bowl and drizzle with olive oil. Add sea salt and oregano and toss to coat evenly.
Place vegetables on a baking sheet lined with parchment paper. Place in oven and roast for 10-15 minutes, or until browned.
Cook pasta according to package directions. Drain, rinse, and return to pot.
Add broth and chicken to pasta and place over low heat. Heat through.
Add vegetables and toss to coat.
Add basil and season with salt and pepper, as desired. Serve immediately.

Thursday: Broiled Lemon-Basil Salmon, Romaine Salad, Baked Sweet Potatoes

Broiled Lemon-Basil Salmon

1 T. olive oil
4 4 oz salmon fillets
1 t. sea salt
1/2 t. freshly ground black pepper
4 t.bottled minced garlic
2 T. dried parsley
1/2 C. finely chopped fresh basil
1 whole lemon (half for juice, half for slices)

Line a baking pan with foil and coat foil with olive oil.

place salmon fillets skin side down on foil and brush with olive oil.

sprinkle salmon with salt, pepper, garlic, parsley and half of basil.

Squeeze juice of half of the lemon over fillets.

Cover and refrigerate 1 hour.

Preheat broiler. Broil salmon 6-8 minutes or until opaque in center and flakes easily.

Transfer to serving plate. Garnish with lemon slices and the rest of the basil.

Friday: leftovers

Saturday: Whole Wheat Pizza with roasted bell peppers.