In an attempt to refocus my nutrition and to keep mealtime simple because life, I tried a pantry cleaning fried rice minus the rice. It was surprisingly delicious and definitely going to be another recipe in our rotation.
So what did I do?
It is probably going to be a little different everytime but here was this version:
Heat a tablespoon of olive oil with a tablespoon of minced garlic. Brown the the garlic. Add in a pound of ground chicken. Cook through. Add two eggs and scramble quickly. Add in chopped scallions, diced carrots, peas, and bok choy. Cook until these vegetable look softened. Add in the riced cauliflower and salt and pepper to taste. Cook another 3-4 minutes. Add soy sauce. I added about 2 tablespoons. Enjoy!
Every year it hits me! My winter blues and carb-overloading shift as the weather becomes tinged with the tiniest bit of springtime. I woke up this morning feel like I could smell spring and rolled my car windows down and knew that the 37 I felt rushing in was the beginning of this new season.
A new season always makes me feel like I can tackle a new challenge. This season, I am bringing back healthful foods because to be honest I miss them! I like eating my fruits and veggies but when the ground is covered in feet of snow I inevitably feel like I only have time to make pasta and bathtubs full of it!
Today I kissed winter and carbs goodbye and did a little meal prep to keep this momentum going into my first week back to work from spring break. Dinner tonight was chicken lettuce wraps and breakfast tomorrow will be a yummy broccoli and spinach frittata. I have some cold brew in the frig for morning too and am kissing my Starbucks addiction good bye too! Fresh starts here all around
Take 1lb ground chicken, 1tbsp soy sauce, 1tbsp hoisin sauce, 2 tbspoon watwr, 1 tsp olive oil, 3 diced scallions and 2 shredded carrots and mix up together in a skillet and serve in some Boston Bibb! Easy peasey
I always hate cooking the night before in order to have a dinner ready for the next day when we all race home for the evening hustle. But when I walk through that door carrying my weight in random work and daycare bags and heave two kids up the stairs, I am grateful that that dinner is ready to go.
Meal planning is not always easy but it sure does make a difference. Without a plan, I end up paying around $200 a week for groceries because I take a little bit of this and that and inevitably make impulse, hungry purchases. With a planned list is in hand that corresponds exactly to our weekday dinners, the final charge is more like $120!
This recipe was on this last week’s meal plan and it was pretty darn good and easy. As a crockpot meal, you toss in: 1.5lb of chicken, 2 cans of drained and washed white beans, 2 cups of salsa verde, 2 cups of chicken broth and then set to low for 6 hours. We served it with fresh squeezed lime and avocado and some sour cream would have been a nice addition too!
Do you ever want to give your past self a big hug?
I made a massive pot of lentil curry soup over the weekend and today I want to give that Melissa hug because leftovers!
Tonight David has some late meetings which means I have most of the evening shift alone with the kiddos and the last thing I want to attempt during the post-work-bedtime-hustle is cooking dinner. Plating it will be hard enough but I am so happy to have it ready and waiting once we get home tonight. And it was quick to make and delicious. Owen was crazy for it and Henry was too. David asked where is the meat?
Saute a diced potato, a diced sweet potato, a diced onion, tablespoon of curry powder, salt, and pepper. Add in a cup of green lentils and 5 cups of broth. Bring to a boil and then simmer for 20-25 minutes. Add in some Kale and serve! It cannot get much easier than that.
I have not posted a recipe in SOOOOOOOOO long.
I am not sure why either.
We made this tonight and it was so delicious. We paired it with some coconut rice and sautéed broccoli and bok choy. And since life these days is busy, the recipe is super simple:
sprinkle cod with salt and pepper. Add diced scallions and olive oil to a pan. Saute for a few minutes then lower the heat to medium and lay the cod down. Top the cod with diced garlic and after about 4 minutes flip the cod, drizzle with 3 tablespoons of soy sauce and 2 tablespoons of honey. Stir the sauce around the cod, cook the cod for another 4 minutes on that side then flip one more time to make sure to coat fish in the sauce and plate!
It’s summertime and the grill is open for business!
Since moving into our house 4 years ago, we have slowly built up our grill repertoire to be expanded beyond the standard hamburger and hot dogs. Adulting can be a slog sometimes but when you end the week with a cool evening breeze and the grill fired up, it feels pretty sweet! Since the start of the warmer temps, we have already made this recipe a handful of times. I just love this rub because it is super easy and flavorful. Henry GOBBLES up a massive portion of it every time and we never seem to have leftovers. So it seemed appropriate to finally add it to the blog and recipe list since I think this will be a family classic now.
We serve it up with some grilled okra and asparagus!
- 1/4 c. finely ground espresso coffee (not instant)
- 1/4 c. dark brown sugar, firmly packed
- 1 1/2 tsp. Kosher salt
- 1/8 tsp. ground cinnamon
- 1/8 tsp. ground ginger
- 1/8 tsp. ground white pepper
- 1/8 tsp. five-spice powder
- Pinch cayenne pepper
- 2 1/2 lb. skirt steak, cut into 4 pieces
- 1 tbsp. olive oil
Heat grill to high.
Combine coffee, brown sugar, salt, cinnamon, ginger, white pepper, five-spice powder, and cayenne pepper in a bowl.
Remove steak from refrigerator and let come to room temperature, about 15 minutes. Rub steak with oil, and sprinkle with rub. Massage rub into meat.
Grill until charred and medium-rare, 2 to 4 minutes per side. Transfer to a cutting board, cover with foil and let rest 5 minutes before thinly slicing at an angle. Serve immediately.
These days it is all about fast!
Before I know it, it is 5PM and time to race everyone to the commuter rail to pick up David. Poor guy ALWAYS gets in the car with everyone screaming (Yes, me included!). And the race home to get all the screaming out of the car can be frantic. My goal each and every day is to make this pick-up and transition as smooth as possible which means to try and have some kind of dinner ready to be eaten immediately upon arrival so all hangry parties can settle. Last night’s concoction was quite delicious and sated the beasts.
1lb Italian Sweet Sausage
Whole Wheat Pasta
Saute 1lb of Italian sweet sausage in olive oil, add one diced onion and cook until translucent, add 2 cups of chopped butternut squash and stir and cook. Let the butternut squash brown a little bit. Add in 2 cup of chicken broth, juice from 1/2 of a lemon and 2 tablespoons of champagne vinegar, simmer for 2-3 minutes. Add a bag of baby spinach and stir in until wilted. In a separate pot, bring 1 cup of whole wheat pasta to boil, cook to al dente, and then mix into the sausage pot and enjoy!