Lately I've been making discoveries. Ok, no. So I'm not out with my pick axe and my brush uncovering dinosaur bones. I'm not curing any diseases or accidentally discovering a billion dollar toy idea. (Did you know that Silly Putty and Slinkies were both invented by accident?) I'm not proclaiming myself to be a paleontologist, not even on TV.
But I have been making discoveries. First, I've discovered that I have a very bad habit of not eating breakfast. Though this is not a new discovery, it is an important one. Coffee alone does not count, Heidi, even if you do put real milk instead of creamer in it. A recent facebook post read, "The fastest way to slow your metabolism is to skip breakfast." While I don't doubt the factual science behind this statement, the actual practice of eating breakfast is not in my daily routines, and, let's face it, routines are hard to change.
Second, I've discovered that I can make a new flavor of protein shake almost every day without much effort or without clogging up the fridge with all that produce--you know the wheat grass and the kale and the cabbage and barley grass and the oat grass.....(My fridge is happily stocked with pounds and pounds of fresh colorful produce!) I've discovered, with the help of a friend, some wonderful commercially bottled smoothies that do not have added sugar or other unwanted ingredients, but are chock-a-block full of the foods I know I should be eating. And the best part? They taste good. I even add spinach before blending. And it's not gross. And it fills me up for at least 4 hours. And it's good for me. And it makes me happy.
Lastly, I've discovered that when I wake up early for a run, I'm tired by 8. And, when I go to bed at 8, I wake up at 3, which makes me want to go to bed by 8....
Monday: Banana-Oat Pancakes with Yogurt Peanut Butter Sauce, Fresh Fruit
Yogurt Peanut Butter Sauce
1/2 cup vanilla low fat yogurt
1/2 cup creamy peanut butter, softened in microwave
Combine ingredients until smooth, pour over pancakes. (If too thick, add yogurt; if too thin, add peanut butter)
Tuesday: Grilled Shrimp, Steamed Edamame, Steamed Brown Rice
(make double of all tonight, and shrimp fried rice tomorrow night will be a cinch!)
Wednesday: Shrimp Fried Rice
Thursday: Chicken On Rice, fresh salad, garlic bread, Deep Dish Ice Cream Pie
Chicken On Rice
1 cup uncooked white rice
1 can cream of mushroom soup (we use reduced fat)
1 soup can (2/3 cup) milk
1 envelope Onion Soup Mix
1 package skinless, boneless chicken thighs
1 envelope Onion Soup Mix
Preheat oven to 375. Combine first four ingredients and pour into greased 13X9 inch pan.
Arrange chicken on top of rice mixture. Sprinkle with second onion soup mix. Cover tightly with foil and bake 1 hour. Check rice and chicken for doneness. Bake longer if needed.
Deep Dish Ice Cream Pie
2 tubes refrigerated chocolate chip cookie dough
1/4 gallon any flavor ice cream or frozen yogurt
Chocolate sauce, Hot Fudge Sauce, or Magic Shell, for drizzling
Press cookie dough into bottom and up sides of greased foil cake pan or or 10 inch cast iron skillet. Bake at 375 for 15-20 min, or until beginning to brown at edges and cooked through. Cool completely. Fill crust with ice cream. Drizzle with chocolate sauce. Freeze until firm. To slice, run knife under hot water.
Friday: Grilled Steak, Asparagus with Balsamic Tomatoes, Baked Sweet Potatoes
Sunday, April 24, 2011
Sunday, April 17, 2011
Specialty Diets: EE
A good friend of mine is moving today, so she and her family are on my mind. To that end, I'm blogging in her honor today, sort of dedicating this post.
Her middle son has recently been diagnosed with eosinophilic esophagitis (EE). In layman's terms, he must live on a severely restricted diet. There are over 27 foods, including almost all grains, corn, soy, dairy and nuts, that he cannot have even in trace amounts.
As you can imagine, this poses problems in a family of 5. What 4 can have, 1 cannot, but why should all of them restrict their diets for the sake of 1? Mom ends up cooking at least two meals each mealtime: 1 for 4 and 1 for 1. This means much of her day is spent cooking (and cleaning), not to mention studying labels, meal planning, shopping at many different stores, and researching online.
EE is not the only specialty diet that puts mothers and other kitchen commandos into tail spins. Gluten-free, dairy-free and nut-free are common among today's families, the cause of which I'll show great restraint in keeping out of this post. Regardless of cause, the fact remains: specialty diets are here, are real, and are necessary.
To see what a week walking in her shoes is like, I'm going to create this week's menu for her. Like my gluten-free post a few weeks ago, my goal is to make a week's worth of dinners that will feed her whole family: cook once, feed all*.
*there may be some side dishes served that aren't EE friendly...the idea is that these asterisk foods are optional.
Sunday: Grilled Pork Tenderloin, Breakfast Potatoes, Roasted Green Beans
Buy unmarinated pork tenderloin for EE. Season with kosher salt and pepper. Grill on med about 15-20 min until internal temperature reads 145. Slice into thin slices and serve fanned on a plate. YUM!
To roast the green beans, heat oven to 450. Choose either fresh or frozen whole green beans. (if frozen, thaw first in a colander under cold running water.) Place green beans in a large bowl. Drizzle with 1-2 T. olive oil. Sprinkle with about 2 teaspoons kosher salt and 1 teaspoon black pepper. Spread evenly in a single layer on a jelly roll pan. Bake at 450 for about 20 min. Serve. It's just that easy.
Monday: Grilled Steaks, French Fries, Glazed Carrots
Again, avoid marinating the steaks. Instead, season with kosher salt and black pepper and grill to desired doneness.
The carrots recipe calls for butter, which is not EE friendly (dairy). Substitute olive oil for the butter.
As for the french fries, Alexia Foods' crinkle fries MIGHT be EE friendly. It's a situation where the phrase "and/or" is used in the ingredients list. I've called the company for a better understanding of ingredients, and they are closed on the weekends. Obviously for a busy mom, the frozen fries would be simpler than homemade, but by home-making allows us the opportunity to control the contents.
Tuesday: (Vegetarian) Quinoa and Black Beans
This recipe calls for corn, which can easily be omitted or for which a substitute can be used. I suggest peas as an alternative.
Wednesday: Grilled Pork Chops, Potato Chips, salad
Thursday: Hobo Packets
1 bell pepper, any color, cored, membranes removed, and sliced into strips
1 t. bottled minced garlic
1 lb lean ground beef
4 med potatoes, peeled and sliced
4 med. carrots, peeled and sliced
salt and pepper
seasoned salt
Cut 4 12" pieces of heavy duty foil. Place equal amounts pepper strips on each piece of foil. In a med. bowl, combine 1/4 cup water, garlic, and ground beef; mix well. Shape 4 hamburger patties. Set 1 hamburger patty on top the peppers on each foil. Arrange potato and carrot slices on top of each patty. Season with salt, pepper, and seasoned salt to taste. Wrap foil in a tent pack around each serving.
Note: even if you don't like peppers, use them in the packets because they are needed for moisture.
Friday: Ham and Bean Soup
(omit the onions)
Saturday: Gingered Beef and Vegetables, Rice*
omit onions, use wheat-free soy sauce, and use tapioca starch instead of cornstarch.
Her middle son has recently been diagnosed with eosinophilic esophagitis (EE). In layman's terms, he must live on a severely restricted diet. There are over 27 foods, including almost all grains, corn, soy, dairy and nuts, that he cannot have even in trace amounts.
As you can imagine, this poses problems in a family of 5. What 4 can have, 1 cannot, but why should all of them restrict their diets for the sake of 1? Mom ends up cooking at least two meals each mealtime: 1 for 4 and 1 for 1. This means much of her day is spent cooking (and cleaning), not to mention studying labels, meal planning, shopping at many different stores, and researching online.
EE is not the only specialty diet that puts mothers and other kitchen commandos into tail spins. Gluten-free, dairy-free and nut-free are common among today's families, the cause of which I'll show great restraint in keeping out of this post. Regardless of cause, the fact remains: specialty diets are here, are real, and are necessary.
To see what a week walking in her shoes is like, I'm going to create this week's menu for her. Like my gluten-free post a few weeks ago, my goal is to make a week's worth of dinners that will feed her whole family: cook once, feed all*.
*there may be some side dishes served that aren't EE friendly...the idea is that these asterisk foods are optional.
Sunday: Grilled Pork Tenderloin, Breakfast Potatoes, Roasted Green Beans
Buy unmarinated pork tenderloin for EE. Season with kosher salt and pepper. Grill on med about 15-20 min until internal temperature reads 145. Slice into thin slices and serve fanned on a plate. YUM!
To roast the green beans, heat oven to 450. Choose either fresh or frozen whole green beans. (if frozen, thaw first in a colander under cold running water.) Place green beans in a large bowl. Drizzle with 1-2 T. olive oil. Sprinkle with about 2 teaspoons kosher salt and 1 teaspoon black pepper. Spread evenly in a single layer on a jelly roll pan. Bake at 450 for about 20 min. Serve. It's just that easy.
Monday: Grilled Steaks, French Fries, Glazed Carrots
Again, avoid marinating the steaks. Instead, season with kosher salt and black pepper and grill to desired doneness.
The carrots recipe calls for butter, which is not EE friendly (dairy). Substitute olive oil for the butter.
As for the french fries, Alexia Foods' crinkle fries MIGHT be EE friendly. It's a situation where the phrase "and/or" is used in the ingredients list. I've called the company for a better understanding of ingredients, and they are closed on the weekends. Obviously for a busy mom, the frozen fries would be simpler than homemade, but by home-making allows us the opportunity to control the contents.
Tuesday: (Vegetarian) Quinoa and Black Beans
This recipe calls for corn, which can easily be omitted or for which a substitute can be used. I suggest peas as an alternative.
Wednesday: Grilled Pork Chops, Potato Chips, salad
Thursday: Hobo Packets
1 bell pepper, any color, cored, membranes removed, and sliced into strips
1 t. bottled minced garlic
1 lb lean ground beef
4 med potatoes, peeled and sliced
4 med. carrots, peeled and sliced
salt and pepper
seasoned salt
Cut 4 12" pieces of heavy duty foil. Place equal amounts pepper strips on each piece of foil. In a med. bowl, combine 1/4 cup water, garlic, and ground beef; mix well. Shape 4 hamburger patties. Set 1 hamburger patty on top the peppers on each foil. Arrange potato and carrot slices on top of each patty. Season with salt, pepper, and seasoned salt to taste. Wrap foil in a tent pack around each serving.
Note: even if you don't like peppers, use them in the packets because they are needed for moisture.
The Tent Pack (as directed at artofmanliness.com)
The tent pack provides a pocket of air that allows for greater steaming. Thus, it’s best for foods you want steamed more than browned like fruits, vegetables, and meat/vegetable combos.
1. Tear off a sheet of foil just as you would for the flat pack.
2. Place the food in the middle of the foil.
3. Bring the long sides together in the center and tightly fold them together towards the food. This time, stop folding a few inches before you get to the food, leaving a pocket of space and creating a “tent.”
4. Tightly roll up the shorter sides, again leaving an inch or so of space between the end of the fold and the food.
Preheat oven to 350. Place foil packets on a baking sheet. Bake 20-30 min or until vegetables are tender and meat is fully cooked.
Friday: Ham and Bean Soup
(omit the onions)
Saturday: Gingered Beef and Vegetables, Rice*
omit onions, use wheat-free soy sauce, and use tapioca starch instead of cornstarch.
Monday, April 11, 2011
Old and New
This week I'm making some old favorites, ones I haven't made in awhile, along with some new ones that we can try. I suppose that is my way of transitioning fully into Spring.
Monday: Omelettes, Fresh Fruit Medley, Yogurt and Kashi
Our fresh fruit medley contained diced kiwi and sectioned mandarin oranges.
I use Kashi GoLean Crunch as a topping for yogurt....so SO good! (and I can subscribe to it on Amazon cheaper than I can buy it at the commissary!)
Tuesday: Lemon Pepper Shrimp Scampi over Whole Wheat Orzo, fresh French Bread, Spring Greens salad
I've made this a few times and it is a superb meal. It's better than eating out, except, of course, the dishes.
Wednesday: Grilled Chicken Quesadillas, Mexi-Zesty Salad
Mexi-Zesty Salad
1 can black beans, rinsed and drained
1 cup frozen sweet corn, thawed and drained
1 cup salsa, any heat
1 head romaine lettuce, finely sliced into shreds
Mix first three ingredients until well combined. Arrange shredded romaine onto plates, and top with black bean mixture. Serve cold.
Thursday: Balsamic-Plum Glazed Pork Chops, Whole Wheat Pilaf, Steamed Green Beans
Honestly? I don't want to buy a whole jar of plum preserves, even if I could find it, just for this recipe. I plan to substitute something we already have, like raspberry or blackberry All Fruit. I'm going to make Whole Wheat Pilaf straight from the box (my family likes Near East brand). I buy frozen green beans and I steam them in a micro-cooker from Pampered Chef.
Friday: Kalua Pork Sandwiches, Colsen-Slaw, Baked Beans
This recipe was posted on Viking Range's Facebook page this week, and I couldn't resist making it!
"Colsen-Slaw" is a nickname we've given coleslaw, because our youngest son Colsen loves it so much!
Baked beans, in my house, are served hot from the can! Not something I make from scratch, even though my grandma's beans are the best beans East of the Mississippi. (She won't give me the recipe...probably because there isn't one. She's that good.)
Colsen-Slaw
Saturday: Quick Pizza Margherita, Salad
Monday: Omelettes, Fresh Fruit Medley, Yogurt and Kashi
Our fresh fruit medley contained diced kiwi and sectioned mandarin oranges.
I use Kashi GoLean Crunch as a topping for yogurt....so SO good! (and I can subscribe to it on Amazon cheaper than I can buy it at the commissary!)
Tuesday: Lemon Pepper Shrimp Scampi over Whole Wheat Orzo, fresh French Bread, Spring Greens salad
I've made this a few times and it is a superb meal. It's better than eating out, except, of course, the dishes.
Wednesday: Grilled Chicken Quesadillas, Mexi-Zesty Salad
Mexi-Zesty Salad
1 can black beans, rinsed and drained
1 cup frozen sweet corn, thawed and drained
1 cup salsa, any heat
1 head romaine lettuce, finely sliced into shreds
Mix first three ingredients until well combined. Arrange shredded romaine onto plates, and top with black bean mixture. Serve cold.
Thursday: Balsamic-Plum Glazed Pork Chops, Whole Wheat Pilaf, Steamed Green Beans
Honestly? I don't want to buy a whole jar of plum preserves, even if I could find it, just for this recipe. I plan to substitute something we already have, like raspberry or blackberry All Fruit. I'm going to make Whole Wheat Pilaf straight from the box (my family likes Near East brand). I buy frozen green beans and I steam them in a micro-cooker from Pampered Chef.
Friday: Kalua Pork Sandwiches, Colsen-Slaw, Baked Beans
This recipe was posted on Viking Range's Facebook page this week, and I couldn't resist making it!
"Colsen-Slaw" is a nickname we've given coleslaw, because our youngest son Colsen loves it so much!
Baked beans, in my house, are served hot from the can! Not something I make from scratch, even though my grandma's beans are the best beans East of the Mississippi. (She won't give me the recipe...probably because there isn't one. She's that good.)
Colsen-Slaw
- 4 cups packaged cabbage-and-carrot coleslaw
- 1 granny smith apple, peeled, cored and diced
- 3 tablespoons fat-free mayonnaise
- 1 1/2 teaspoons sugar
- 1/2 teaspoon celery seeds
- 1 1/2 teaspoons cider vinegar
- 1/8 teaspoon salt
Saturday: Quick Pizza Margherita, Salad
Sunday, April 3, 2011
Appetite Appeasers for April
Cookbooks and magazines, new and old, are scattered around me each week as I menu plan. I do use the internet too, but I start the old fashioned way. Sometimes I'll choose a recipe in the book and, rather than re-type it into my blog, will look for the recipe already online and provide the link. Sometimes I see a recipe that inspires me to look for another recipe, and I'll do a search, and sometimes I'll start with an ingredient and search online from there. Myrecipes.com, foodnetwork.com, and allrecipes.com are my favorites, but I will also google to find other people's blogs.
Sunday: Savory Sausage, Spinach, and Onion Turnovers, Fruit Salad
Monday: We're going Meatless for this Monday! Pappardelle with Baby Spinach, Herbs, and Ricotta, fresh French Bread
Tuesday: Grilled Chicken Breasts, Asparagus with Balsamic Tomatoes, Garlic Baked Potato Wedges
I'm a plain and simple girl, usually. I dress simply, I decorate simply, and I cook simply. Usually. There are occasions when I bust out the bling, but this is not one of them! Plain boneless, skinless chicken breasts straight on the grill suits me fine, but if you want to sauce it up, do so. Try brushing with olive oil and dusting with kosher salt and fresh ground pepper, or might I suggest a light balsamic vinaigrette or italian vinaigrette for a marinade.
Wednesday: Peanut Butter-Banana Pancakes
2 T. natural peanut butter, softened
1 ripe banana, fork mashed
3 T. egg whites (such as All Whites) or 1 whole egg
1/3 C. milk
1 C. bisquick
Optional toppings: maple syrup, strawberries, strawberry preserves, sliced bananas....
Heat griddle to 450, or nonstick skillet coated with cooking spray on high. Mix peanut butter, mashed banana, egg whites and milk until combined. Add Bisquick and mix until moistened.
Reduce heat to 375 if using griddle or to med-high if using stovetop.
Pour batter onto hot surface by 1/3 cups. Cook til edges appear dry, then flip and cook 30-45 sec longer or until done.
Top with pure maple syrup, melted strawberry preserves, sliced bananas, chopped peanuts, or any combination.
(this is your protein, starch, and fruit all in one bite...it's perfect for a quick meal, especially sports nights. It's also perfect for picky or light eaters, because it's packed with nutrition and flavor.)
Thursday: Beefless Spaghetti Bolognese, spring salad, garlic bread
This is my cheater meal. It's good, it's easy, and it's commercial.
Cook spaghetti as directed on package. While noodles are boiling, heat 1 jar marinara sauce and 1 package Morning Star Farms soy beef crumbles together in a saucepan. When noodles are al dente, drain and top with sauce. Sprinkle parmesan over the top, if desired.
Friday: Artichoke-Parmesan Stuffed Tilapia, steamed sugar snap peas, steamed brown rice
You can buy fresh sugar snap peas in the produce section of most supermarkets.
Saturday: Pizza
Sunday: Savory Sausage, Spinach, and Onion Turnovers, Fruit Salad
Monday: We're going Meatless for this Monday! Pappardelle with Baby Spinach, Herbs, and Ricotta, fresh French Bread
Tuesday: Grilled Chicken Breasts, Asparagus with Balsamic Tomatoes, Garlic Baked Potato Wedges
I'm a plain and simple girl, usually. I dress simply, I decorate simply, and I cook simply. Usually. There are occasions when I bust out the bling, but this is not one of them! Plain boneless, skinless chicken breasts straight on the grill suits me fine, but if you want to sauce it up, do so. Try brushing with olive oil and dusting with kosher salt and fresh ground pepper, or might I suggest a light balsamic vinaigrette or italian vinaigrette for a marinade.
Wednesday: Peanut Butter-Banana Pancakes
2 T. natural peanut butter, softened
1 ripe banana, fork mashed
3 T. egg whites (such as All Whites) or 1 whole egg
1/3 C. milk
1 C. bisquick
Optional toppings: maple syrup, strawberries, strawberry preserves, sliced bananas....
Heat griddle to 450, or nonstick skillet coated with cooking spray on high. Mix peanut butter, mashed banana, egg whites and milk until combined. Add Bisquick and mix until moistened.
Reduce heat to 375 if using griddle or to med-high if using stovetop.
Pour batter onto hot surface by 1/3 cups. Cook til edges appear dry, then flip and cook 30-45 sec longer or until done.
Top with pure maple syrup, melted strawberry preserves, sliced bananas, chopped peanuts, or any combination.
(this is your protein, starch, and fruit all in one bite...it's perfect for a quick meal, especially sports nights. It's also perfect for picky or light eaters, because it's packed with nutrition and flavor.)
Thursday: Beefless Spaghetti Bolognese, spring salad, garlic bread
This is my cheater meal. It's good, it's easy, and it's commercial.
Cook spaghetti as directed on package. While noodles are boiling, heat 1 jar marinara sauce and 1 package Morning Star Farms soy beef crumbles together in a saucepan. When noodles are al dente, drain and top with sauce. Sprinkle parmesan over the top, if desired.
Friday: Artichoke-Parmesan Stuffed Tilapia, steamed sugar snap peas, steamed brown rice
You can buy fresh sugar snap peas in the produce section of most supermarkets.
Saturday: Pizza
Sunday, March 20, 2011
Dinner Diva's Delightful Dozen
It may be an odd time for a top ten list, but I felt like sharing my very best, my very favorite recipes. Most of them are easy and quick to prepare, and the ones that aren't are worth the extra effort. And, ten wasn't enough, so here's two weeks' worth, in no particular order, of Dinner Diva's (and her family's) favorites:
Sunday: Beef and Barley Soup
I found this in my Eating For Life cookbook, which is the compilation of recipes from the Body For Life diet and exercise plan. It's a fabulous cookbook, and it has a ton of good, easy recipes that are healthy, non fattening, and truly delicious. If you want to buy more cookbooks but don't know which ones are good, this one gets Dinner Diva's approval.
Monday: Sweet Orange Salmon, Steamed Edamame, Fresh Orange Slices
The first time I made this I kept looking at the recipe for something else to do. I couldn't believe I was already done. This is one of my fastest recipes, and I mean that it is fast in prep time and it is also fast to disappear at the table. If your kids think they don't like salmon, try this. It is definitely kid-friendly! My kids devour it, but since they like salmon anyway they're not good testers. My brother's kids don't generally like salmon, but they cleaned this fish off their plates without much prompting!
Tuesday: Onion-Smothered Pork Tenderloin, Oven-Roasted Red Potatoes, Spinach Salad
This is another virtually effortless recipe, and it looks fabulous and tastes even better. This is one that I recommend for family dinners OR entertaining, as it is an impressive sight on the table.
Wednesday: Pumpkin Chocolate Chip Pancakes, Fresh cut pineapple
When I announce breakfast for dinner, it is always met with cheers. My whole family loves it. I love how easy it is, especially on a sports night. Pumpkin is one of the healthiest vegetables to eat, yet it is rarely included in meals. These pancakes are tasty and about as healthy as pancakes can get. They are moist and sweet and do not even need syrup.
I learned how to cut a pineapple while I was living in Australia. Don't be intimidated into avoiding fresh pineapples. They really are easy to cut, and pretty inexpensive. Canned are okay, but nothing compared to a fresh one. Don't cut it too soon; wait until it smells like a pineapple and is a little yellow at the bottom. You can even buy them green and they will ripen at room temperature in a few days. http://www.youtube.com/watch?v=iPNYyTOsS74
Thursday: Grilled Whole Chicken, Oven Roasted Veggies
Okay, it's no secret I love my grill. Grilling is a great way to add flavor without adding calories. Bonus: it's cheaper to use a gas grill than to use an electric oven. Double bonus: if the grill is in use, your kitchen is either cool and clean or able to be used to prepare other foods. This meal does require at least an hour, but it really only takes about 10 minutes of the chef's time.
To grill a whole chicken, rinse and pat dry the chicken. Coat a foil roasting pan with cooking spray. Place chicken in foil pan, and dust with kosher salt and fresh ground pepper. Place in preheated grill over indirect medium heat (uncovered) for about 15 min per pound. No basting, no turning, no nothing. Your chicken will come out golden brown and crusty-skinned, with juicy tender meat inside.
For the roasted vegetables, choose several different veggies. We like fingerling potatoes, baby carrots, yellow onions, acorn squash, and sweet potatoes. Wash and prepare the veggies, then place in single layer on a baking sheet. Drizzle with a little olive oil, and sprinkle generously with kosher salt and fresh ground pepper. Roast at 400 for about 45 min or until tender.
Friday: Simple Grilled Steak, Baked Sweet Potatoes, Oven-Roasted Green Beans
This is, hands down, my all time favorite meal. When we eat out, I order steak and my husband orders chicken, and the waitpeople almost always bring me the chicken and my husband the steak. Apparently steak is not ladylike. So be it!
The trick with steak is to buy a decent cut. It should be thick and marbled. If it's too thin, it will cook too quickly and end up being tough and overdone. If it's too lean, there won't be enough fat to flavor and tenderize the steak as it cooks. The leanest steak is sirloin, but I prefer New York Strip, or my favorite, Ribeye. To me, it's worth the extra calories in a sometimes meal.
I count sweet potatoes as a vegetable or as a starch, depending on the other side being served. They are actually so loaded with nutrients they are considered a green vegetable. However, they are also so loaded with natural sugars that they are considered a starch or a carb. Those sugars make them taste so good that I eat them plain baked, but my kids and husband like a sprinkling of brown sugar on theirs.
Saturday: Grilled Pizza!
Saturday has traditionally been our pizza night. Admittedly, we usually opt for frozen pizza. I know, not very Dinner Diva-ish! Life is full of compromises, and this is ours. We put a picnic blanket down, turn on a movie, and enjoy tv dinner of sorts. However, since frozen pizza is NOT even close to one of my favorites, I've linked to my favorite homemade pizza recipe.
This calls for homemade dough. If you don't like to make your own yeast breads and doughs, feel free to use frozen bread dough as an alternative. Don't try to use the canned pizza dough; it's too wet and sticky for use on the grill. Frozen bread dough works perfectly!
My favorite toppings for grilled pizza are roasted red bell peppers, pepperoni, and asiago cheese.
To roast a pepper:
Preheat broiler. Prepare a cookie sheet or jelly roll pan by lining it with foil and spraying the foil with cooking spray. Wash pepper. Cut it in half lengthwise and remove stem, seeds, and membranes. Place cut peppers skin side up on jelly roll pan and flatten them with your hand. They will crack, and that's okay. Place pan in oven. Broil for 7 minutes or until skins are blackened. Using tongs, place peppers into a ziptop bag and seal. Allow to cool for 15 minutes. Remove from bag and peel skins off. They will peel easily. Slice to the size you want, and set aside. (Refrigerate if you're not going to use right away.)
Sunday: Herb-Rubbed Ribs with Cherry Zinfandel BBQ Sauce, Homemade Applesauce, Cornbread
Applesauce:
I use about 2 med apples for every serving...about 8 for my family, and I mix the apples (2-3 fuji, 2-3 granny, and 1-2 gala or other..if you can find honey crisp, buy them. They are wonderful!)
peel, core and coarsely chop apples
mix in 1/3 cup honey, 1 T. olive oil, 1 t. cinnamon, a pinch each of cloves, ginger, orange peel, and nutmeg
arrange apples on a cookie sheet bake at 400 for 45 min to an hour, or until apples are soft; use a potato masher or a large tined fork (serving fork) to smash them; they will be gorgeously lumpy. Place in a serving bowl and enjoy warm. (if you don't like glorious chunks in your applesauce, use your blender instead of hand mashing...but I'll call you a wimp behind your back)
Cornbread
This recipe is straight off the Quaker White Corn Meal box!
Monday: Cavatappi with Spinach, White Beans, and Asiago, French Bread
It sounds a little "out there," and beyond "normal" food, but I'm telling you this is good. Take a chance, try something new.
Tuesday: Bacon Wrapped Pork Tenderloin, Asiago Cheese Bread, Spring Greens Salad
Wednesday: French Toast with Sautee'd apples, Fresh Strawberries
Using the leftover french bread from Monday's meal, this french toast will clean out some of your leftovers AND feed your family an awesome meal!
For the apples, peel and core 8-10 apples, of any variety. Cut into 1" pieces, and combine with 1 t. cinnamon, 1/4 t. ginger, 1/4 t. nutmeg, and a pinch of cloves and a pinch of orange zest if you have it. Melt 4 T. butter in a large nonstick pan. Add apples and stir until well combined. Cook over med. heat, stirring occasionally, until apples are tender and sauce is thick, about 20 minutes. Spoon hot apples over french toast.
Thursday: Tomato-Cheese Ravioli Soup, Whole Grain Crackers
This is a superfast, super good recipe that doesn't require very many ingredients. I haven't met anyone who has tried this and didn't like it.
Friday: Grilled Hamburgers with Homemade Buns, Grilled Pineapple, Roasted Potato Wedges
Buns:
Try this recipe for homemade buns from the bread machine:
1 C. water
1 large egg
4 T. butter, cut into pieces
2 T. sugar
3 C. bread flour
1/4 C. nonfat milk (I use powdered buttermilk)
1 T. gluten
1 1/2 t. salt
2 1/4 t. bread machine yeast
Combine all ingredients in bread pan; set for dough and press start. When machine beeps at end of cycle, turn dough out onto a lightly floured surface. Divide dough into 8 equal portions. Shape each portion into a tight round and place on a parchment lined baking sheet. Flatten each round slightly with the palm of your hand. Cover loosely with plastic wrap and let rise for 30 minutes. Preheat oven to 375. Brush rolls with an egg glaze made from 1 egg yolk beaten with 1 T. water. Sprinkle with sesame seeds. Bake 15-22 minutes, until lightly browned.
Grilled Pineapple:
1 whole pineapple, stemmed and rind removed. (It is not necessary to remove the core--it is edible--but you can at your option.)
Cooking spray
Slice pineapple into 1/2 inch thick disks. Spray each side with cooking spray, and spray clean grill racks with cooking spray.
Preheat grill over med. heat. Arrange pineapple slices on rack of preheated grill. Cook for 3-4 minutes, then flip and cook 3-4 min longer or until tender. Serve.
Roasted Potato Wedges
5-6 baking potatoes, cut into wedges
1/4 c. veg. oil
1-2 T. kosher salt
1/2 t. fresh ground pepper
Heat oven to 400. Toss wedges with oil, salt, and pepper until wedges are well coated. Arrange wedges in a single layer on a jelly roll pan. Place in oven. Cook 30-40 min or until cooked through and beginning to brown.
Saturday: Spinach-Ricotta Pizza
Sunday: Beef and Barley Soup
I found this in my Eating For Life cookbook, which is the compilation of recipes from the Body For Life diet and exercise plan. It's a fabulous cookbook, and it has a ton of good, easy recipes that are healthy, non fattening, and truly delicious. If you want to buy more cookbooks but don't know which ones are good, this one gets Dinner Diva's approval.
Monday: Sweet Orange Salmon, Steamed Edamame, Fresh Orange Slices
The first time I made this I kept looking at the recipe for something else to do. I couldn't believe I was already done. This is one of my fastest recipes, and I mean that it is fast in prep time and it is also fast to disappear at the table. If your kids think they don't like salmon, try this. It is definitely kid-friendly! My kids devour it, but since they like salmon anyway they're not good testers. My brother's kids don't generally like salmon, but they cleaned this fish off their plates without much prompting!
Tuesday: Onion-Smothered Pork Tenderloin, Oven-Roasted Red Potatoes, Spinach Salad
This is another virtually effortless recipe, and it looks fabulous and tastes even better. This is one that I recommend for family dinners OR entertaining, as it is an impressive sight on the table.
Wednesday: Pumpkin Chocolate Chip Pancakes, Fresh cut pineapple
When I announce breakfast for dinner, it is always met with cheers. My whole family loves it. I love how easy it is, especially on a sports night. Pumpkin is one of the healthiest vegetables to eat, yet it is rarely included in meals. These pancakes are tasty and about as healthy as pancakes can get. They are moist and sweet and do not even need syrup.
I learned how to cut a pineapple while I was living in Australia. Don't be intimidated into avoiding fresh pineapples. They really are easy to cut, and pretty inexpensive. Canned are okay, but nothing compared to a fresh one. Don't cut it too soon; wait until it smells like a pineapple and is a little yellow at the bottom. You can even buy them green and they will ripen at room temperature in a few days. http://www.youtube.com/watch?v=iPNYyTOsS74
Thursday: Grilled Whole Chicken, Oven Roasted Veggies
Okay, it's no secret I love my grill. Grilling is a great way to add flavor without adding calories. Bonus: it's cheaper to use a gas grill than to use an electric oven. Double bonus: if the grill is in use, your kitchen is either cool and clean or able to be used to prepare other foods. This meal does require at least an hour, but it really only takes about 10 minutes of the chef's time.
To grill a whole chicken, rinse and pat dry the chicken. Coat a foil roasting pan with cooking spray. Place chicken in foil pan, and dust with kosher salt and fresh ground pepper. Place in preheated grill over indirect medium heat (uncovered) for about 15 min per pound. No basting, no turning, no nothing. Your chicken will come out golden brown and crusty-skinned, with juicy tender meat inside.
For the roasted vegetables, choose several different veggies. We like fingerling potatoes, baby carrots, yellow onions, acorn squash, and sweet potatoes. Wash and prepare the veggies, then place in single layer on a baking sheet. Drizzle with a little olive oil, and sprinkle generously with kosher salt and fresh ground pepper. Roast at 400 for about 45 min or until tender.
Friday: Simple Grilled Steak, Baked Sweet Potatoes, Oven-Roasted Green Beans
This is, hands down, my all time favorite meal. When we eat out, I order steak and my husband orders chicken, and the waitpeople almost always bring me the chicken and my husband the steak. Apparently steak is not ladylike. So be it!
The trick with steak is to buy a decent cut. It should be thick and marbled. If it's too thin, it will cook too quickly and end up being tough and overdone. If it's too lean, there won't be enough fat to flavor and tenderize the steak as it cooks. The leanest steak is sirloin, but I prefer New York Strip, or my favorite, Ribeye. To me, it's worth the extra calories in a sometimes meal.
I count sweet potatoes as a vegetable or as a starch, depending on the other side being served. They are actually so loaded with nutrients they are considered a green vegetable. However, they are also so loaded with natural sugars that they are considered a starch or a carb. Those sugars make them taste so good that I eat them plain baked, but my kids and husband like a sprinkling of brown sugar on theirs.
Saturday: Grilled Pizza!
Saturday has traditionally been our pizza night. Admittedly, we usually opt for frozen pizza. I know, not very Dinner Diva-ish! Life is full of compromises, and this is ours. We put a picnic blanket down, turn on a movie, and enjoy tv dinner of sorts. However, since frozen pizza is NOT even close to one of my favorites, I've linked to my favorite homemade pizza recipe.
This calls for homemade dough. If you don't like to make your own yeast breads and doughs, feel free to use frozen bread dough as an alternative. Don't try to use the canned pizza dough; it's too wet and sticky for use on the grill. Frozen bread dough works perfectly!
My favorite toppings for grilled pizza are roasted red bell peppers, pepperoni, and asiago cheese.
To roast a pepper:
Preheat broiler. Prepare a cookie sheet or jelly roll pan by lining it with foil and spraying the foil with cooking spray. Wash pepper. Cut it in half lengthwise and remove stem, seeds, and membranes. Place cut peppers skin side up on jelly roll pan and flatten them with your hand. They will crack, and that's okay. Place pan in oven. Broil for 7 minutes or until skins are blackened. Using tongs, place peppers into a ziptop bag and seal. Allow to cool for 15 minutes. Remove from bag and peel skins off. They will peel easily. Slice to the size you want, and set aside. (Refrigerate if you're not going to use right away.)
Sunday: Herb-Rubbed Ribs with Cherry Zinfandel BBQ Sauce, Homemade Applesauce, Cornbread
Applesauce:
I use about 2 med apples for every serving...about 8 for my family, and I mix the apples (2-3 fuji, 2-3 granny, and 1-2 gala or other..if you can find honey crisp, buy them. They are wonderful!)
peel, core and coarsely chop apples
mix in 1/3 cup honey, 1 T. olive oil, 1 t. cinnamon, a pinch each of cloves, ginger, orange peel, and nutmeg
arrange apples on a cookie sheet bake at 400 for 45 min to an hour, or until apples are soft; use a potato masher or a large tined fork (serving fork) to smash them; they will be gorgeously lumpy. Place in a serving bowl and enjoy warm. (if you don't like glorious chunks in your applesauce, use your blender instead of hand mashing...but I'll call you a wimp behind your back)
Cornbread
This recipe is straight off the Quaker White Corn Meal box!
Monday: Cavatappi with Spinach, White Beans, and Asiago, French Bread
It sounds a little "out there," and beyond "normal" food, but I'm telling you this is good. Take a chance, try something new.
Tuesday: Bacon Wrapped Pork Tenderloin, Asiago Cheese Bread, Spring Greens Salad
Wednesday: French Toast with Sautee'd apples, Fresh Strawberries
Using the leftover french bread from Monday's meal, this french toast will clean out some of your leftovers AND feed your family an awesome meal!
For the apples, peel and core 8-10 apples, of any variety. Cut into 1" pieces, and combine with 1 t. cinnamon, 1/4 t. ginger, 1/4 t. nutmeg, and a pinch of cloves and a pinch of orange zest if you have it. Melt 4 T. butter in a large nonstick pan. Add apples and stir until well combined. Cook over med. heat, stirring occasionally, until apples are tender and sauce is thick, about 20 minutes. Spoon hot apples over french toast.
Thursday: Tomato-Cheese Ravioli Soup, Whole Grain Crackers
This is a superfast, super good recipe that doesn't require very many ingredients. I haven't met anyone who has tried this and didn't like it.
Friday: Grilled Hamburgers with Homemade Buns, Grilled Pineapple, Roasted Potato Wedges
Buns:
Try this recipe for homemade buns from the bread machine:
1 C. water
1 large egg
4 T. butter, cut into pieces
2 T. sugar
3 C. bread flour
1/4 C. nonfat milk (I use powdered buttermilk)
1 T. gluten
1 1/2 t. salt
2 1/4 t. bread machine yeast
Combine all ingredients in bread pan; set for dough and press start. When machine beeps at end of cycle, turn dough out onto a lightly floured surface. Divide dough into 8 equal portions. Shape each portion into a tight round and place on a parchment lined baking sheet. Flatten each round slightly with the palm of your hand. Cover loosely with plastic wrap and let rise for 30 minutes. Preheat oven to 375. Brush rolls with an egg glaze made from 1 egg yolk beaten with 1 T. water. Sprinkle with sesame seeds. Bake 15-22 minutes, until lightly browned.
Grilled Pineapple:
1 whole pineapple, stemmed and rind removed. (It is not necessary to remove the core--it is edible--but you can at your option.)
Cooking spray
Slice pineapple into 1/2 inch thick disks. Spray each side with cooking spray, and spray clean grill racks with cooking spray.
Preheat grill over med. heat. Arrange pineapple slices on rack of preheated grill. Cook for 3-4 minutes, then flip and cook 3-4 min longer or until tender. Serve.
Roasted Potato Wedges
5-6 baking potatoes, cut into wedges
1/4 c. veg. oil
1-2 T. kosher salt
1/2 t. fresh ground pepper
Heat oven to 400. Toss wedges with oil, salt, and pepper until wedges are well coated. Arrange wedges in a single layer on a jelly roll pan. Place in oven. Cook 30-40 min or until cooked through and beginning to brown.
Saturday: Spinach-Ricotta Pizza
Sunday, March 13, 2011
Just Marching Through March....
My clocks have sprung forward, and for the first time in as long as I can remember, I slept past 11am. WHAT? That is unheard of in this house, as I am a habitual early riser, usually up before anyone in the house. Often, I am just getting home from a run when the others are just waking. All I can say for myself is that today is my rest day, and I must have needed it!
So, as we march through March, here is another week of meals. Planning ahead saves time, energy, and money. Bonus, it also saves me from hearing, "Mommy! What's for dinner?" because all they have to do is read the menu. Good, because I hear "Mommy!" enough!
Sunday: Teriyaki-Ginger Pork Tenderloin over Rice, homemade dark chocolate pudding
For a variation on the pork, add crushed pineapple or pineapple chunks with juice instead of just pineapple juice. I also like to add a chopped red bell pepper and/or broccoli florets.
For the pudding, follow the directions for the filling only.
Monday: Spinach Calzones with Blue Cheese, Fresh Orange Slices
Tuesday: (my favorite stir fry!) Flank Steak Stir Fry with Asparagus and Red Pepper, Rice
Wednesday: Pan-Grilled Snapper with Orzo Pasta Salad, Steamed Green Beans
Variation: use whole wheat orzo
St. Patrick's Day Menu: Corned Beef and Cabbage Dinner
Friday: Carolina Blond-Barbeque Sandwiches, Steak Frites
Saturday: Pizza, Leftovers, or Out to Eat
So, as we march through March, here is another week of meals. Planning ahead saves time, energy, and money. Bonus, it also saves me from hearing, "Mommy! What's for dinner?" because all they have to do is read the menu. Good, because I hear "Mommy!" enough!
Sunday: Teriyaki-Ginger Pork Tenderloin over Rice, homemade dark chocolate pudding
For a variation on the pork, add crushed pineapple or pineapple chunks with juice instead of just pineapple juice. I also like to add a chopped red bell pepper and/or broccoli florets.
For the pudding, follow the directions for the filling only.
Monday: Spinach Calzones with Blue Cheese, Fresh Orange Slices
Tuesday: (my favorite stir fry!) Flank Steak Stir Fry with Asparagus and Red Pepper, Rice
Wednesday: Pan-Grilled Snapper with Orzo Pasta Salad, Steamed Green Beans
Variation: use whole wheat orzo
St. Patrick's Day Menu: Corned Beef and Cabbage Dinner
Friday: Carolina Blond-Barbeque Sandwiches, Steak Frites
Saturday: Pizza, Leftovers, or Out to Eat
Sunday, March 6, 2011
Just another Dinner Diva week!
It's just another week here at Dinner Diva's. Gymnastics practice, husband late home, 87 loads of laundry, keeping the house ready for an on-the-spot showing, and a whole lotta miles on my running shoes. A mid-week visit to the science museum will help break up the monotony. Plus, I'm wrapping up the week with 11 fabulous ladies for an exciting game of bunco and some (hopefully) tasty food. What are your plans this week?
Monday Plan B: Meatloaf Sandwiches, fresh apple slices
(we need to use up the leftover meatloaf!)
Monday Plan A: Homemade Quick Mac-n-Cheese, fresh apple slices
Homemade Mac-n-Cheese
1 box whole wheat rotini pasta (or shape of your choice)
1 1/2 cups pre-shredded cheddar cheese (more or less to taste)
1/2 c milk
1/4 cup fresh grated parmesan cheese
salt, pepper to taste
Cook pasta according to directions on package. Drain. Put drained pasta back in warm pot and put pot on off-but-still-warm burner. Add remaining ingredients. Stir until well combined and cheese is melted. Serve warm.
(this is almost as quick as that famous blue box but a thousand times healthier, and my kids prefer its taste!)
Tuesday: Beef-Broccoli Stir Fry, Steamed Brown Rice
Wednesday: Monte Cristo Sandwiches, Fresh cut vegetables, baked potato chips
This recipe calls for raspberry or strawberry jam, but it is equally good with peach preserves or orange marmalade!
Thursday: Pasta with Shrimp and Veggies, fresh garlic bread
Friday: BUNCO! Garlic Flank Steak, Spinach, White-Bean, and Red-Onion Salad, Pioneer Woman's Olive Cheese Bread, Oreo Mousse
Oreo Mousse (this is almost too simple for entertaining, but it tastes wonderful and presents nicely)
1 box instant chocolate pudding, plus ingredients to make pudding
1 package Oreos, any variety
1 large tub cool whip
Additional Oreos, Fresh Mint Sprigs, and cool whip, for garnish, optional
Prepare pudding according to package directions. Allow to set.
Coarsely chop oreos. I like to leave bigger chunks; they make me happy!
Gently fold pudding and cool whip until combined. Fold in Oreos. Distribute evenly into dessert bowls, or, for a more elegant presentation, champagne flutes, wine glasses, margarita glasses or martini glasses.
Optionally add 1 dollop of cool whip and 1 whole oreo to each glass (use a serrated bread knife to make a slit in the side of each cookie, then place the cookie on the rim of the glass, or just place the cookie half way into the center of the mousse.)
Top with mint sprigs, if desired.
Add a dusting of shaved chocolate for even more "wow" factor.
Saturday: Pizza night
Sunday: leftovers or out
Monday Plan B: Meatloaf Sandwiches, fresh apple slices
(we need to use up the leftover meatloaf!)
Monday Plan A: Homemade Quick Mac-n-Cheese, fresh apple slices
Homemade Mac-n-Cheese
1 box whole wheat rotini pasta (or shape of your choice)
1 1/2 cups pre-shredded cheddar cheese (more or less to taste)
1/2 c milk
1/4 cup fresh grated parmesan cheese
salt, pepper to taste
Cook pasta according to directions on package. Drain. Put drained pasta back in warm pot and put pot on off-but-still-warm burner. Add remaining ingredients. Stir until well combined and cheese is melted. Serve warm.
(this is almost as quick as that famous blue box but a thousand times healthier, and my kids prefer its taste!)
Tuesday: Beef-Broccoli Stir Fry, Steamed Brown Rice
Wednesday: Monte Cristo Sandwiches, Fresh cut vegetables, baked potato chips
This recipe calls for raspberry or strawberry jam, but it is equally good with peach preserves or orange marmalade!
Thursday: Pasta with Shrimp and Veggies, fresh garlic bread
Friday: BUNCO! Garlic Flank Steak, Spinach, White-Bean, and Red-Onion Salad, Pioneer Woman's Olive Cheese Bread, Oreo Mousse
Oreo Mousse (this is almost too simple for entertaining, but it tastes wonderful and presents nicely)
1 box instant chocolate pudding, plus ingredients to make pudding
1 package Oreos, any variety
1 large tub cool whip
Additional Oreos, Fresh Mint Sprigs, and cool whip, for garnish, optional
Prepare pudding according to package directions. Allow to set.
Coarsely chop oreos. I like to leave bigger chunks; they make me happy!
Gently fold pudding and cool whip until combined. Fold in Oreos. Distribute evenly into dessert bowls, or, for a more elegant presentation, champagne flutes, wine glasses, margarita glasses or martini glasses.
Optionally add 1 dollop of cool whip and 1 whole oreo to each glass (use a serrated bread knife to make a slit in the side of each cookie, then place the cookie on the rim of the glass, or just place the cookie half way into the center of the mousse.)
Top with mint sprigs, if desired.
Add a dusting of shaved chocolate for even more "wow" factor.
Saturday: Pizza night
Sunday: leftovers or out
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