Wednesday, April 5, 2017

Pineapple and Shrimp Bowls


I'm loving the fact that it's still light out when I make supper each night. It's always so hard to try photographing dishes during the winter. I'm lucky to even get supper started before it turns dark, let alone get an actual good photo of it.

I had these on our menu for Sunday, but we had such a busy weekend that I wasn't able to get our groceries purchased until late Sunday afternoon. My pineapples were not ready for this recipe, I always like to let them set for at least a couple days before I cut into them. They just seem to taste better.

We have a local chef that makes these amazing looking shrimp and chicken pineapple bowls. I've seen some of my friends posting pictures of them and they look delicious. And the fun part is he serves them up in a pineapple bowl, literally. I've yet to try one, but they've been on my mind for quite some time now. And so I decided to try creating our own version at home, a healthy version.


So that's what I did last night. Unfortunately, we've had some sort of stomach bug being passed between the two youngest girls and our oldest was at work for the night, so I didn't have too many mouths to feed. But really that just means more leftovers for lunches, right? Not such a bad thing after all I suppose. My vision with these was to really keep them healthy, but I know a nice teriyaki sauce would taste delicious mixed in. I used a mixture of garlic, a little pepper and soy sauce for seasoning. Then sprinkled fresh cilantro on top and it gave such a wonderful fresh taste to the dish. Feel free to adjust seasonings and spices to your liking though.

Oh and I tried making my own pineapple bowls, but that just felt like a major fail! Between trying not to waste all the pineapple or cut my own finger off; I gave up and just started cutting the fruit up. We love pineapple too much to waste any. Regardless of what it's served in, I think you'll be happy with this new dish.


Pineapple and Shrimp Bowls

Ingredients:
12 oz. bag medium sized shrimp (peeled, devieined and cooked)
3 cups cooked brown rice
2 tsp olive oil
2 garlic cloves, minced
1 orange or red bell pepper, diced
2 green onions, chopped
1 tbsp soy sauce
black pepper, to taste
2 cups diced pineapple
chopped cilantro, for serving (optional)

Directions:
In a large skillet, heat olive oil over medium heat. Saute garlic, bell pepper and onions for a couple minutes. Remove from skillet and set mixture aside on a plate.

In the same skillet, cook shrimp for about five minutes. If they came already cooked, you just want to heat them up. If they are still raw, make sure to cook long enough so that they turn a pink color.

Once the shrimp is heated through and a nice light pink color, add pepper and onion mixture back into the skillet. Add in rice, soy sauce and pepper. Let continue to cook for a few more minutes to soften the peppers a bit. Toss in pineapple, cooking for one more minute. Taste and adjust seasonings if needed. Remove from stove and serve into bowls. Top with fresh cilantro if desired. Serves 4-5

Saturday, March 25, 2017

Veggie Garden Soup w/Pesto


I posted a couple pictures of this soup on the Facebook page late Sunday night, I was rushing to finish up prepping it for my lunches for the week and get to bed. We had a bit of a bad ending to our weekend when our seventeen year old daughter came home from work that evening and said that someone broke into her car. Nothing of value was taken, but it still had her a little shaken up. So it was definitely very dark by the time I was able to get the soup on the stove and a couple snapshots on my phone were all I got for pics. Good thing this is a favorite soup of mine, so I'll be able to update later, but for now, these will do.

We're heading into the final week of the Live Healthy Iowa challenge and it's been a great ride. During this time I was able to complete one round of the Insanity program. It was definitely one I struggled with, it's by far the most challenging workout I've ever done and while I didn't lose a ton of weight like some do. I'm so proud to say I finished and I feel so much stronger overall! This past week I've begun a new program called T25, it's a cardio based workout that is only 25 minutes a day. It feels wonderful to be done in such a short amount of time, yet still leaves me dripping with sweat. I've also begun training for a Mother's Day four mile race, so I'm dedicating a few days each week to running. Now that it's officially spring, I can't wait to get back outside for my runs.

So I've gone back to using what I call the portion fix container system. If you've ever heard of the 21 Day Fix, then you probably know what I'm talking about. They are small color coded containers I use in planning out my meals. I know a get a certain number of each color for the day so I can just measure my foods in there to coordinate my meals, etc. I haven't always been a believer in them, but I seen some great results when I first started really working out so I knew it was time to get back to it. I feel like it's a great way for me to ensure that I'm eating enough veggies in a day and not too many carbs, which are always a downfall for me.

My husband helped me create this detailed spreadsheet so I can plan out my weekly meals and workouts. I loved having it for the week and always knew what I was planning to eat next. I did realize that I'm not eating enough early on in my day and that's leaving me really hungry by the time I get home from work and I don't feel like having an after dinner snack usually so I'm going to eliminate that I think. A lot of you let me know you like my sharing this, so I'm aiming to keep on top of it and make sure I share it each week, either in a blog post or on Facebook, maybe even both.


Wow, so I've gone a little off topic from the soup. I love Panera, if I ever do eat out for lunch I almost always choose there. They've got fresh salads that I really like and good soups. My favorite by far is the garden vegetable with pesto. I knew it would be much more cost effective if I would just recreate my own version at home so I've been doing this since last fall I believe. Now, Panera adds barley to theirs but I chose to keep that out and just used veggies. It's still very flavorful and I think the yellow wax beans always look like pasta anyways. Even after eating this for four days straight this week, I still could go for another bowl. I just love it that much!

I've still got one more gift to give to one of my readers as we are wrapping up Live Healthy Iowa. Scheels is a favorite store in our family, especially with the hubby; and I've got a $25 gift card to send to one of you compliments of the Iowa Food and Family Project!  We're keeping it super simple to enter this time again, here's what I want you to do: Leave me a comment with your go-to lunch for work, etc. Feel free to add a link too. I'll draw one winner on Monday, April 3rd. Good luck and I can't wait to read all of your responses.




Veggie Garden Soup w/Pesto

Ingredients:
1 small red onion, diced
1/2 red bell pepper, diced
1 tbsp olive oil
2 garlic cloves, minced
2 cups chopped cauliflower
14 oz. can yellow wax beans, drained
14 oz. can diced tomatoes with basil, garlic, oregano
1 medium zucchini, cut into slices and then quatered
32 oz. vegetable broth
1 cup water
2 cups chopped greens (I used collard greens, you could use swiss chard or even spinach)
salt and pepper, to taste
1 tsp thyme
1 tbsp Italian seasoning
pesto, for serving

Directions:
In a large stock pot, heat olive oil over stove. Add in onion and bell pepper and let cook for a few minutes to soften. Then add in minced garlic and let cook for one minute, just until fragrant. Dump in beans, cauliflower, tomatoes and zucchini.  Continue to let cook for a couple minutes before adding in vegetable broth and one cup of water.  Season well with herbs, salt and pepper. Add in greens and let come to a boil before turning down to simmer. Let soup simmer for 20 minutes.

Remove from stove and ladle into bowl. Serve with a spoonful of pesto on top. Makes about 4-5 servings.

If you're using soup to meal prep: Ladle soup into desired storage bowl. I used two cup glass pyrex containers with lids. I was able to get just over four bowls for the upcoming week. I did add the pesto on top, but be forewarned, it did tend to stick more to the lid when I went to reheat. If you don't want that to happen, I would recommend adding pesto to another small container. I was able to scrape most of it off and mix into my soup so it's really your preference. This soup also does freeze very well!


Monday, March 6, 2017

Homemade Sweet and Sour Chicken for the Freezer


Life has taken some crazy turns this early in the new year. Not only did we have to bury my grandmother in early January, but the same day our oldest was admitted to the hospital for severe abdominal pain and then the latest; our nine year old broke her arm just two weeks ago. It was the worst thing I've ever witnessed, being an open fracture. Honestly it looked like an awful sports injury you see happen on ESPN. I've since warned all the girls, there is to be no more hospital stays this year, at all! And I'm done with broken bones, they've all broken one thing or another. It's enough.

Besides all that chaos, everything else is good in life. I'm still actively participating in the Live Healthy Iowa ten week health challenge. We've just begun week seven and I'm in my last week of the Insanity workout program that I've been doing. Spring break is just around the corner for us, starting on Friday for our school. So I'm excited to relax a little more, and maybe if the weather cooperates, get outside and do a little running.


During my week off from work, I'm hoping to get a little meal prepping/freezer cooking done. The girls and I are always home by ourselves on Monday nights while Josh has bowling league and this is one dish we occasionally like to enjoy. While it's probably not the most healthy dish in the world, when I can make it at home and know what ingredients are in it, I'm happy to serve it to our family.

In the couple years that I've been making it, I've really come to like prepping an extra batch for the freezer. The chicken holds up well whether I leave it in a pan or throw it into a freezer bag. I leave the sauce separate or even mix it up the night of to prevent the breading getting too soggy. We serve this dish with rice and lots of steamed veggies. It's one of my favorite DIY takeout meals!




Sweet and Sour Chicken 

Ingredients:
2 large boneless, skinless chicken breasts
salt and pepper
1 cup cornstarch
2 eggs
Olive oil (for when ready to cook)

Sauce:
1/2 cup sugar
4 tbsp ketchup
1/2 cup white vinegar
1 tbsp soy sauce
1 tsp garlic powder

Rice, for serving
Choice of veggies, for serving


Directions:
Cut chicken into cubes on a cutting board and season with salt and pepper. Set up two bowls, one with the cornstarch and another with the eggs, lightly beaten. Dip chicken into cornstarch, coating completely and then into the eggs. Cook chicken in a large skillet with a bit of olive oil just until browned, a few minutes. Remove the chicken onto a large plate lined with a paper towel to cool.

Once completely cooled, add all the chicken to a large freezer safe dish, I used a 9x13-inch Pyrex baking dish that has a lid. Or I've dumped it all into a gallon sized Ziploc bag. Just make sure to label and date with contents. Place into the freezer, will keep for up to three months.

You can mix all the sauce ingredients together and throw into the freezer as well, either in a freezer safe bowl or a baggie. But it really only takes a few minutes, so I usually just wait until I'm ready to prepare our meal and mix it up.

When ready to cook your chicken, remove from freezer and let thaw. Preheat oven to 350 degrees. Pour sauce over the chicken and bake in oven 15 minutes. Flip pieces of chicken for even browning and then return to oven for another 10-15 minutes. Serve with rice and your choice of veggies.

Sunday, February 5, 2017

Mini Meatloaves + Fresh Pork or Beef Giveaway!


We're already a whole month into the new year, how are you doing on your 2017 goals? I'm still committed to my current program, Insanity. While it's definitely intense and crazy, I'm finding I love it and keep coming back for more. In fact, I just finished my fourth week yesterday. Only five more to go!

In addition to working out six days a week, I'm focused on truly living out a healthy lifestyle when it comes to my nutrition. Of course, there are some splurges, like the dinner out last night with the hubby. But most days we're committed to eating healthy. Meal prepping is becoming a must to stay on track each week. If I can at least have our dinners mapped out for the week and my lunches ready to go in the fridge, then half the battle is already won.


Leftovers are generally what I like to bring to work throughout the week, but there are days where there either aren't any left, or I just feel like having something else. I try to pick one recipe to prepare each week just for lunches. It might be a new salad, or maybe a soup, and last week I finally tried a mini version of my mom's meatloaf. Minus her ketchup-brown sugar glaze. It's quite delicious, but I don't want the extra sugar in my diet at the moment.

A standard muffin tin works fantastic for cooking these and they're the perfect size for taking in the lunch and especially for kids. I paired two of these mini loaves with a generous serving of mixed greens and fresh berries and it was a healthy, filling lunch each day.


So, in addition to all of this, I've joined The Iowa Food and Family Project's blogger team for the Live Healthy Iowa ten week challenge again this year. Last year, I'll admit I didn't really work hard at any fitness goals during that challenge, but a lot has changed in my life since then. I'm excited to see what we can accomplish as a team. It's fun having a group of people with like minded goals to help hold you accountable. Of course, there's even a little competition each week to see who can achieve the most minutes when it comes to activity.

With that said, courtesy of The Iowa Food and Family Project I am giving away three certificates each valued at $10 towards any fresh pork or beef purchase! I'm keeping it super simple to enter, just leave a comment below telling me any health or fitness goal you've set for yourself this year. You have until Friday, February 17th to enter. At that time, I'll pick three winners at random.


Mini Meatloaves

Ingredients:
1.5 pounds ground beef, thawed
2 garlic cloves, minced
1 egg
6 saltines, crushed
2 tbsp. ketchup
1 tsp ground mustard
1 tsp black pepper
1 tsp thyme
pinch of salt

Directions:
In a large bowl, combine all ingredients. Using a wooden spoon, or clean hands, mix all ingredients together very well.

Spoon meat mixture into a muffin pan using a large cookie or ice cream scoop. Bake in oven at 350 degrees for 30 minutes, or until meat is completely cooked through.

Remove from oven and transfer to a wire rack that has been placed over a baking sheet. This will allow any sort of grease from the meat to drip, so they are not sitting in it while they cool.

You may serve meatloaves right away, or once cooled place in containers of choice if using for food prep. Store in fridge until ready to enjoy, they will keep for up to four days.

Will also freeze well, just allow to cool completely and then place in a freezer friendly container. They will keep in the freezer for up to three months. You'll then just need to simply thaw and reheat when ready to serve.

Makes 12 mini loaves

Sunday, January 1, 2017

A New Beginning


Happy New Year friends! It's been awhile, hasn't it? 2016 was a frustrating year for me when it came to blogging. I launched my blog onto a self hosted site and everything bad imaginable surely happened. It was one huge headache after another, leaving me feeling defeated and not inspired to write. After getting things fixed, I still was having a hard time finding the motivation to create new recipes, they were very few. I let you down and I apologize.


In the midst of all that, I found a new passion, one that lets me take time each day to focus on myself for a change. In late June, I decided to give running a try. I followed the Couch to 5k program for the rest of the summer and into the fall, and in October I ran my very first 5k! It was such a feeling of accomplishment that I can't really explain. When you've never given much thought to exercise in your life, it's quite amazing when you realize what your body is capable of.


After that I found myself wanting more, wanting to reach another goal. I reached out to a friend, I've been watching her journey for the past four years and seen what she has all accomplished when it came to her fitness journey. She set me up with a program, a new mixed-martial arts one and I joined one of her accountability/challenge groups. I was determined to give it my all those first thirty days, focusing on completing each workout and staying on track with my nutrition.


At the beginning of December I completed that first round and my results were pretty awesome. I was able to fit back into pants that I had outgrown from mindless eating. I felt strong, because I really was getting stronger each day. Push ups that made my arms feel like they would break, were becoming so much easier. I felt confident, I realized I can do anything that I set my mind to.

So that's where I'm at in my life. I love taking those 30-45 minutes for myself each day and exercising. I'm keeping myself healthy so I can be here for my kids, I'm working to set a good example for them. I still enjoyed cookies over the holidays, probably a few too many at times. But that's okay, I give myself grace and just keep going. I have been cooking and eating healthier overall, we've always been big vegetable and fruit eaters in our house. You all know my love for the farmers' markets and gardening! But it's about keeping the other stuff in moderation too. A lot of my meals have been extremely simple, and that's okay. Sometimes simple is the best.


I'd like to keep blogging, to share my journey with you. Not necessarily a bunch of fitness posts, unless of course, you're curious and would like to hear more about what I'm doing. Then those can be worked in a bit, I'd be happy to show you some different moves, etc. But I'd love to get back to creating new recipes, to sharing those with you. Cooking is really my first passion. I love helping others. I'm not baking as much anymore, and it's not that I don't love those dishes, it's just that I'm finding if they are not around, I'm not tempted to eat them. They are instead saved for special occasions.

So what do you think? Are you ready for more? I'm certainly ready to make 2017 a good year, especially with my site.

Wednesday, October 12, 2016

Barbecue Chicken Flatbread


Most days of the week I pack a lunch for not only my children, but myself to take to work. It's generally leftovers, but I also try to prepare one of my own favorite dishes on Sunday to divide out into small containers and last me a couple days or so. There are plenty of dishes that I really enjoy but maybe the family doesn't, so it's a great way for me to get those worked into my menu plans.

Some days though, it might be me just trying to get creative with leftovers so they don't go to waste. That's what this sandwich was. And I'm really not much of a sandwich person, but this one was pretty darn good. I especially love it with the bread and chicken warmed, but when you're at work that's not always possible and it still tastes good.



I love using these divided containers for my kids' lunches and they're even convenient for myself. I don't want to bring a ton of little containers to work, so this is perfect. Since you won't want a soggy sandwich, I recommend keeping all the components separate until you're ready to eat.



Barbecue Chicken Flatbread

Ingredients:
1 cup cooked, shredded chicken
1/4 cup barbecue sauce
handful fresh spinach
1 tbsp onion salad toppers
2 slices pepper jack cheese
1 whole wheat flatbread


Directions:
In a small bowl, mix together shredded chicken and barbecue sauce. Top flatbread with chicken, spinach, onion toppers and cheese. Fold in half and enjoy!

You can also warm the chicken and flatbread in microwave or oven before serving.

Wednesday, October 5, 2016

Guacamole for the Freezer


Is it really already October? The days are going by all too quickly and it's been a long time since I've sat down to write. I think for us moms, it's sometimes hard to balance everything that needs done in our day and so things get pushed aside. I've been taking time to focus a little more on myself as a person and not just someone's mom or wife; I've discovered a new found love for running and have been devoting much of my spare time to training for my first 5k which is coming up next weekend. As I turned 33 yesterday, it feels good to give myself grace to do something just for myself. No one else. It doesn't mean I don't love being a mom or a wife, but I'm giving myself permission to take care of myself and do things I enjoy. In the end, it's only going to make me that much better of a person.

So now that it's football season, you'll almost always find a game on my TV during the weekend. It's like a ritual with the husband. I don't mind sitting down to watch a little bit, but with the guys, I guess it's like their religion. We're not big snackers during these times, but occasionally you'll find myself mixing up a little something to munch on. Or if we get invited to hang out with friends, it's nice to have a dish on hand to bring along.

Guacamole is a favorite in our family, even my kids love it. Generally I like to mix in big chunks of tomato and maybe even a little green pepper if I have it. The chunkier, the better. Last month when avocados were on sale, I got to wondering if I could freeze guacamole?


In the freezer went a batch, spooned into a freezer bag and flattened for easy storage. A total experiment. Three weeks later and I pulled the batch out to thaw. I was impressed, it wasn't watery, it didn't turn a yucky brown color and it tasted just a fresh as when I first mixed it up. I added in my tomatoes and we served it up. So now when I stock up during an avocado sale, I know I can stash a batch in my freezer for another day.



Guacamole for the Freezer

Ingredients:
3 ripe avocados, halved, pitted and peeled
1 garlic clove, minced
1/4 cup diced red onion
1 lime
salt and pepper, to taste
cilantro

Directions:
In a medium bowl, mash avocados using a fork. Add in garlic, onion and juice of one lime. Mix in chopped cilantro, use a much or as little as you'd like. Season with salt and pepper and adjust seasonings if needed.

Scoop guacamole into a quart sized freezer bag and seal shut, flattening and getting out as much air as possible. Make sure to label bag and store in freezer for up to 4 weeks. When ready to enjoy, just remove from freezer and let thaw. Snip one edge of the bag and squeeze the contents into a serving bowl. Mix in chopped tomatoes or peppers if desired. Serve with tortilla chips or veggies. Store any extras in fridge.
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