Well, it's no surprise that I have been less than enthused about typing up recipes for my blog. I guess I didn't think it was going to be this tedious. I love sharing my recipes, and I love cooking them. But writing them out in exact portions (which is tough because I do so much "to taste") is no fun.
Anyways - here's my recipe for this tasty soup!
2 cups Chicken broth
1 can No Salt Added, diced tomatoes- season with basil & garlic
2 medium zucchini, or yellow squash or 1 of each!
1 red or yellow bell pepper, diced
1 cup sliced mushrooms
1/2 cup lentils
1/2 tsp salt
1/2 tsp sugar
1/4 tsp sugar
2 tbsp fresh basil or thyme (I've used dry basil)
Add all to crock pot and stir well. Cook on low for 8 hours or on high for 3 hours - until veggies & lentils are tender.
Sunday, October 17, 2010
Monday, August 23, 2010
Gym!!!
Getting to the gym can be SO hard sometimes - especially when life gives you a heavy load. But lately, I have made every effort to stick with my personal commitment of 5 days a week. I'm wondering how long this will last! I do have confidence in myself, but after 5 weeks of 5 days a week, I still am DRAGGING myself to the gym. Why is this so difficult? I am beginning to see results (finally) and I feel a million times better - in a better mood, handle stress better, happier- and yet I still have to convince myself to go. I do have friends to meet me there from time to time - THANK GOD- otherwise I don't think that I would make it. But 5 weeks is done, can I do 5 more? Can I make it through to December? God, what will I look like then? That is - of course - if I am still not pregnant. Speaking of which - It has also been over a year of trying, and I have to admit, it has become...depressing at times, at times stressful, tearful and over bearing. I just LOVE when people tell me to just "stop trying and it will happen". Really? Stop trying? hmmm...that just doesn't work for me. My cycle varies from month to month - anywhere from 25 days to 31, my body does not show any signs that I am ovulating so I have to take a test, how in the hell would I get pregnant if I "stopped trying" or "didn't think about it"? And just so you know, I actually tried "not trying" for a few months - no testing, and "trying" at random. Hasn't worked. But I haven't lost hope. It does take longer for women my age (35) longer to conceive. And being that infertility treatment is SO expensive, I just don't see us going down that road anytime soon. My point? That working out has DEFINITELY helped me with this hurdle. I am focused on my health and getting back into shape. I also plan on joining my friends team (she is a breast cancer survivor) and doing the Susan G. Komen 5K race for the Cure. It's at the end of September, And I plan to run the whole thing, at hopefully a relatively quick pace. I'm at 2 miles right now, so I should be fine. But it is something to work towards. Plus I want to be able to be in the best shape for pregnancy, work out during my pregnancy (barring any unforeseen circumstances) and bounce back quickly after birth. So I guess we will see! And here goes week 6! Wish me luck!
My Crock Pot - Chicken & Bean Fiesta Soup
Time to dust off my Blog!!! HA HA!!!
I just need to get better with this thing. I would like to use it at least once a week, but it just means I have to start thinking about dinner the night before. When I do, I LOVE it! Because I don't have to worry about "What's for Dinner" during my day at all! And although, planning and cooking dinner is usually a fun adventure, I don't always have the time! Here's a recipe I thought I would share :)
1 packet of thin cut chicken breast fillets (1 lb-1.5lb or so)
1 finely chopped yellow onion
2 tbsp minced garlic
2 cans of Diced Tomatoes, season with basil and garlic, no salt added
1 4oz can chopped mild green chilies, drained
1 can low sodium chili bean
1 can low sodium white beans
1 yellow squash chopped
1 zucchini chopped
1 19oz can of Green Enchilada Sauce (las palmas)
11/2-2 cups of low sodium chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/2 tsp pepper
toppings:
Chopped Cilantro
shredded Cheese
Light Sour Cream
Add everything into crock pot and stir it up. Set on low for 8 hours. Pull chicken out and shred and add back to your soup. Serve with your toppings. I also tend to drain some of the liquid to make it more stew like. Enjoy!
I just need to get better with this thing. I would like to use it at least once a week, but it just means I have to start thinking about dinner the night before. When I do, I LOVE it! Because I don't have to worry about "What's for Dinner" during my day at all! And although, planning and cooking dinner is usually a fun adventure, I don't always have the time! Here's a recipe I thought I would share :)
1 packet of thin cut chicken breast fillets (1 lb-1.5lb or so)
1 finely chopped yellow onion
2 tbsp minced garlic
2 cans of Diced Tomatoes, season with basil and garlic, no salt added
1 4oz can chopped mild green chilies, drained
1 can low sodium chili bean
1 can low sodium white beans
1 yellow squash chopped
1 zucchini chopped
1 19oz can of Green Enchilada Sauce (las palmas)
11/2-2 cups of low sodium chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/2 tsp pepper
toppings:
Chopped Cilantro
shredded Cheese
Light Sour Cream
Add everything into crock pot and stir it up. Set on low for 8 hours. Pull chicken out and shred and add back to your soup. Serve with your toppings. I also tend to drain some of the liquid to make it more stew like. Enjoy!
Tuesday, May 25, 2010
Lapse
And this is why I struggle...there are times when I am just too tired...have worked a very long 12 hour day....when all I want to do is sit or sleep...when energy seems to escape me and I want the easy way out. And then the slide continues...for as many days as I work 'til late...and see my house not as clean as when I'm home and not working, and I get so overwhelmed with how much I need to do to make it clean & organized and I stress about it. If I could just get up early to get to the gym at 6am, this would not be a problem. But when the pads of my feet hurt from standing all day and overall tired from the long hours (especially since I'm just not in my 20's anymore), I feel like working out will take whatever energy I have left in my body when I need it to work another 10-12 hour day! Although if I could just get to a point to where the 6am or even 8am workouts are routine, then I would have the energy no matter what! If I just would keep going, then I might be a size 8 by now - which is my goal. dang it.
Tuesday, May 11, 2010
Butterrnut Risotta with Baked Chicken
The Butternut Squash Risotto can actually be served as a main entree - but I used it as a side instead. So it's up to you! But this dish was LOVED by my husband & son! Aodhan ate all that was on his plate!
2 cups of water, divided
3 1/2 cups beef broth - low sodium
3 tbsp Olive oil
1 cup finely chopped yellow onion
1 12 oz bag of Butternut Squash, cubed, from Trader Joe's (or 1 1/2 cups of peeled, cubed in 3/4" squares)
***If you want to serve this dish as an entree, double the amount of squash!
2 cups sliced cherry tomatoes
1/2 cup peas
1 1/2 cup Risotto
1/2 tsp of salt
1/4 tsp pepper
3 tbsp butter
1/2 cup Parmesan cheese
2 tbsp of finely chopped parsley
4-6 skinless, boneless chicken thighs
season with garlic, salt & pepper
*optional - add a soy-orange glaze over your chicken (1/4 cup low sodium soy sauce 3-4tbsp orange marmalade. sauce should be thick - not too sweet, not too salty)
OK - you will have three things going on at the same time. Your chicken, broth pot, and the veggie risotto pot.
So first:
Heat your oven to 400
Spray cooking spray in a casserole dish. Add your chicken and season. (Add glaze, if desired) Cover in aluminum foil and bake. like 50 minutes - but check it - depends on the size of the chicken thighs. Turn your chicken half way through. the last 3 minutes of cooking, turn the oven to Broil, and take off the foil.
While your chicken is going:
In a large saucepan, heat to a simmer - don't boil- the beef broth and 1 1/2 cups of water.
In a Dutch oven, heat olive oil and add onions. Cook til golden brown.
Add 1/2 cup of water , squash, salt & pepper. Cook until squash has softened.
Add peas.
Add risotto and 1/2 cup of broth mixture. Stir continuously until all water is absorbed.
Keep adding 1/2 cup of broth at a time, each time waiting until all water is absorbed.
The last 1.2 cup of broth you add, also add the tomatoes.
Once all water is absorbed, add the butter, Parmesan cheese and parsley.
Cover until chicken is ready and serve!
2 cups of water, divided
3 1/2 cups beef broth - low sodium
3 tbsp Olive oil
1 cup finely chopped yellow onion
1 12 oz bag of Butternut Squash, cubed, from Trader Joe's (or 1 1/2 cups of peeled, cubed in 3/4" squares)
***If you want to serve this dish as an entree, double the amount of squash!
2 cups sliced cherry tomatoes
1/2 cup peas
1 1/2 cup Risotto
1/2 tsp of salt
1/4 tsp pepper
3 tbsp butter
1/2 cup Parmesan cheese
2 tbsp of finely chopped parsley
4-6 skinless, boneless chicken thighs
season with garlic, salt & pepper
*optional - add a soy-orange glaze over your chicken (1/4 cup low sodium soy sauce 3-4tbsp orange marmalade. sauce should be thick - not too sweet, not too salty)
OK - you will have three things going on at the same time. Your chicken, broth pot, and the veggie risotto pot.
So first:
Heat your oven to 400
Spray cooking spray in a casserole dish. Add your chicken and season. (Add glaze, if desired) Cover in aluminum foil and bake. like 50 minutes - but check it - depends on the size of the chicken thighs. Turn your chicken half way through. the last 3 minutes of cooking, turn the oven to Broil, and take off the foil.
While your chicken is going:
In a large saucepan, heat to a simmer - don't boil- the beef broth and 1 1/2 cups of water.
In a Dutch oven, heat olive oil and add onions. Cook til golden brown.
Add 1/2 cup of water , squash, salt & pepper. Cook until squash has softened.
Add peas.
Add risotto and 1/2 cup of broth mixture. Stir continuously until all water is absorbed.
Keep adding 1/2 cup of broth at a time, each time waiting until all water is absorbed.
The last 1.2 cup of broth you add, also add the tomatoes.
Once all water is absorbed, add the butter, Parmesan cheese and parsley.
Cover until chicken is ready and serve!
Monday, May 3, 2010
Snacking
So as you know, I am trying to eat better - but not just at dinner, but through the whole day. It is such a constant thought process for me!! I do pretty good for breakfast - I usually reach for the Fiber One cereal - and seriously it's surprisingly tasty!- or Kashi (of which I add raisins) and eat with 1% milk. I may also have a piece of wheat toast - with a little (real) butter. Lunch I do pretty good too - I usually have Aodhan with me and so we eat together - and I'll eat what he eats for the most part but also have like a chicken sandwich on wheat with tomatoes and spinach. But what I have realized is how important snacking is!!! I've always heard two schools of thought on this - Don't snack, you don't want to over eat! - or - You have to snack more - it helps your metabolism! The latter of the two is what I follow now. And now I won't even leave my house without carrots, grapes, banana, sliced apples in my purse. Funny how I always do this for Aodhan, but never myself, until now! And it's true - it does help your "engine" moving! And it helps me be in a better mood and feel more energized. From my Eat your way to Happiness book - "People who divide their food intake into little meals and snacks throughout the day think more clearly and feel better than people who eat irregularly. In contrast, meal skippers are more prone to mood swings, probably because when they do eat, they eat too much of all the wrong stuff." So during the time between meals, instead of being starved by lunch time or dinner time, I'm not as hungry, and my portion size becomes smaller! And I don't crave the "bad" snacks - chips, crackers, sweets - as much. After dinner is still tough for me - I usually want something sweet - 8 times out of ten I'll reach for yogurt, but sometimes I will give in to chocolate! I'm not perfect!!
Sunday, May 2, 2010
Sneaky Pasta & Meatballs
Something quick and easy! And is a bit more healthy than your kids might think!
Whole Wheat Pasta - in the amount that you need
(I like Rotelle pasta - easier for my son to eat with his fork, but you can use whichever!)
Stock pot of boiling water - like 6 cups? (depends on how much pasta - I always eyeball it)
Tomato Sauce (find the organic or low sodium version) - 3-4 cups - enough to cover your pasta! (again, I eyeball this - use your best judgment! I like alot of sauce, if you don't, scale it down)
2-3 tbsp Olive oil
1/4 cup fresh basil
1 tbsp minced garlic
1 cup steamed broccoli
1/2 cup peas
1 cup steamed carrots (very soft!)
1/2 finely chopped yellow squash
Meatballs:
1/2 pound ground turkey
1/2 tbsp minced garlic
1 tbsp Italian seasonings
1 tsp salt
1/2 tsp ground black pepper
1 large egg white
1/2 cup seasoned bread crumbs
Make your meatballs first. Combine all meatball ingredients with your (clean) hands and mush all together. Roll 10-12 balls. Stick on a cookie sheet and place into the fridge.
1. Add your pasta to boiling water and keep boiling until pasta is softened.
2. In a sauce pan, heat Olive oil, fresh basil and Tomato sauce on low heat.
3. Take broccoli and carrots and finely chop in your chopper, food processor or blender as fine as possible- so small it is hidden in the sauce, then add to the sauce.
4. Add garlic, peas and yellow squash.
5. Get your meatballs and add to the sauce and let simmer for 15-20 minutes until meatballs are cooked.
6. Drain your cooked pasta, add to the sauce, stir & serve!
Whole Wheat Pasta - in the amount that you need
(I like Rotelle pasta - easier for my son to eat with his fork, but you can use whichever!)
Stock pot of boiling water - like 6 cups? (depends on how much pasta - I always eyeball it)
Tomato Sauce (find the organic or low sodium version) - 3-4 cups - enough to cover your pasta! (again, I eyeball this - use your best judgment! I like alot of sauce, if you don't, scale it down)
2-3 tbsp Olive oil
1/4 cup fresh basil
1 tbsp minced garlic
1 cup steamed broccoli
1/2 cup peas
1 cup steamed carrots (very soft!)
1/2 finely chopped yellow squash
Meatballs:
1/2 pound ground turkey
1/2 tbsp minced garlic
1 tbsp Italian seasonings
1 tsp salt
1/2 tsp ground black pepper
1 large egg white
1/2 cup seasoned bread crumbs
Make your meatballs first. Combine all meatball ingredients with your (clean) hands and mush all together. Roll 10-12 balls. Stick on a cookie sheet and place into the fridge.
1. Add your pasta to boiling water and keep boiling until pasta is softened.
2. In a sauce pan, heat Olive oil, fresh basil and Tomato sauce on low heat.
3. Take broccoli and carrots and finely chop in your chopper, food processor or blender as fine as possible- so small it is hidden in the sauce, then add to the sauce.
4. Add garlic, peas and yellow squash.
5. Get your meatballs and add to the sauce and let simmer for 15-20 minutes until meatballs are cooked.
6. Drain your cooked pasta, add to the sauce, stir & serve!
Friday, April 30, 2010
Ceviche Peruano
So, my mom is Peruvian. And it's how I know this recipe. And it is SO good!!! So EASY to make, and inexpensive. Great for parties - it's a unique dish and people love it!
1 pound of tilapia
1 pound of uncooked shrimp
6 large, 8 medium or 10 small lemons
1 red onion - sliced into thin strips
2-3 tbsp minced garlic
1/4 cup of parsley
1/4 cup cilantro
Salt & Pepper to taste
for spicy - grated Serrano pepper - no seeds
(I make mine non-spicy - I can always add hot sauce later if I want. For large groups I never add the spicy since not everyone likes spicy)
Squeeze all your lemons and dump juice into a large serving bowl.
Peel all the shrimp and cut in half and cut all your Tilapia into bite sized chunks. Add to the lemon juice.
Add onion, garlic, parsley and cilantro to the fish.
Cover the bowl and place in the refrigerator for at least an hour or two. Until fish is opaque and firm. (The acids of the lemon juice cook the fish).
Add salt and pepper to taste.
For spicy, add the grated Serrano to the lemon juice - blend well - with a whisk or a hand blender/mixer. Then add all your ingredients.
Traditionally, in the Peruvian culture, you would serve this on a leaf of lettuce, surrounded with slices or corn and sweet potato. The sweet of the corn and potatoes are meant to conteract the tartness of the ceviche. I normally just serve mine with tortilla chips. But it's up to you!
Enjoy!
1 pound of tilapia
1 pound of uncooked shrimp
6 large, 8 medium or 10 small lemons
1 red onion - sliced into thin strips
2-3 tbsp minced garlic
1/4 cup of parsley
1/4 cup cilantro
Salt & Pepper to taste
for spicy - grated Serrano pepper - no seeds
(I make mine non-spicy - I can always add hot sauce later if I want. For large groups I never add the spicy since not everyone likes spicy)
Squeeze all your lemons and dump juice into a large serving bowl.
Peel all the shrimp and cut in half and cut all your Tilapia into bite sized chunks. Add to the lemon juice.
Add onion, garlic, parsley and cilantro to the fish.
Cover the bowl and place in the refrigerator for at least an hour or two. Until fish is opaque and firm. (The acids of the lemon juice cook the fish).
Add salt and pepper to taste.
For spicy, add the grated Serrano to the lemon juice - blend well - with a whisk or a hand blender/mixer. Then add all your ingredients.
Traditionally, in the Peruvian culture, you would serve this on a leaf of lettuce, surrounded with slices or corn and sweet potato. The sweet of the corn and potatoes are meant to conteract the tartness of the ceviche. I normally just serve mine with tortilla chips. But it's up to you!
Enjoy!
Tuesday, April 27, 2010
Sometimes...
Sometimes the day just gets away from me....And I don't get to make the dinner I want to make - and I get a little disappointed! It can be the best part of my day! It's when I get no interruptions (for the most part - Philip does a good job of occupying Aodhan and keeping him out of the kitchen) and I get to create something that we can enjoy together as a family. To me nothing feels better than creating something that other people enjoy. So when I don't get to make dinner, it bums me out! Weird, huh? I know so many people who hate to make dinner! But I have no one else to blame but myself. The process of making dinner usually begins in the morning or early afternoon - to thaw whichever entree....but I had a full morning today and was running out the door....and a doctor appointment in the afternoon...and well....I didn't get home 'til 6!
Not making dinner also means that we grab whatever - meaning something pre-packaged, sodium filled, and generally not good for us. Tonight I was guilty too. Although I had some left over (healthy) meatloaf, I had a helping of Mac n' Cheese , which I quickly cooked up for Aodhan to go with his fish sticks.
Sometimes I find myself torn with serving the right foods and making sure I get rid of what I still have in the freezer or pantry shelves as to not waste money. I usually opt for the healthy, but tonight, quick and easy won out.
Do any of you find yourself in the situation where you have 20 minutes to get dinner prepared and out on the table? What do you cook up in these situations? I would love to hear what healthy last minute dinners you've come up with! Do share!
Not making dinner also means that we grab whatever - meaning something pre-packaged, sodium filled, and generally not good for us. Tonight I was guilty too. Although I had some left over (healthy) meatloaf, I had a helping of Mac n' Cheese , which I quickly cooked up for Aodhan to go with his fish sticks.
Sometimes I find myself torn with serving the right foods and making sure I get rid of what I still have in the freezer or pantry shelves as to not waste money. I usually opt for the healthy, but tonight, quick and easy won out.
Do any of you find yourself in the situation where you have 20 minutes to get dinner prepared and out on the table? What do you cook up in these situations? I would love to hear what healthy last minute dinners you've come up with! Do share!
Monday, April 26, 2010
Soy & Lime Beef & Noodles
I had 2 sirloin steaks thawed and was thinking - I'll just throw these on the grill. But they were kinda fatty, so I needed to slice them up....plus I don't like being so uncreative with my food. So what to cook with sliced Sirloin...... a ha! Here we go...
2 Sirloin Steaks - about a pound or more
3-4 tbsp of peanut oil
1 small/medium red onion cut into 8 wedges (or 10 - whatever)
3/4 of a carton of mushrooms, sliced (I used crimini but whichever)
Splash of soy sauce (maybe 2-3 splashes - do this to taste!)
Juice of one lime - 2 if they are small.
1 tbsp of honey
1/2 cup of green onions
half of a yellow bell pepper sliced into strips
Spaghetti Noodles (I use wheat noodles) 2-3 servings worth
1. Slice thin slices of 2 steaks -Cut out all the fat! Season with garlic powder - set aside
2. Start a pot of water to boil - when water boils, add your noodles.
3. Combine soy, lime juice & honey with a couple of shakes of garlic powder -taste it - add what you need (if any). set aside.
4. Heat a wok or nonstick pan with 1 tbsp of peanut oil. Add red onions and bell peppers and stir fry until they are soft - 5 minutes or so. Add green onions and beef - stir fry for another 5 minutes. Add the soy mixture. Continue stirring.
5. Add mushrooms and cook for a few minutes until they release their juices.
Noodles:
1. Drain your noodles and add to heated nonstick pan with 1 tbsp of peanut oil.
2. Sprinkle some garlic powder all over
3. Add a splash of soy or 2
4. Add your steak and veggies to the noodles - and serve!
2 Sirloin Steaks - about a pound or more
3-4 tbsp of peanut oil
1 small/medium red onion cut into 8 wedges (or 10 - whatever)
3/4 of a carton of mushrooms, sliced (I used crimini but whichever)
Splash of soy sauce (maybe 2-3 splashes - do this to taste!)
Juice of one lime - 2 if they are small.
1 tbsp of honey
1/2 cup of green onions
half of a yellow bell pepper sliced into strips
Spaghetti Noodles (I use wheat noodles) 2-3 servings worth
1. Slice thin slices of 2 steaks -Cut out all the fat! Season with garlic powder - set aside
2. Start a pot of water to boil - when water boils, add your noodles.
3. Combine soy, lime juice & honey with a couple of shakes of garlic powder -taste it - add what you need (if any). set aside.
4. Heat a wok or nonstick pan with 1 tbsp of peanut oil. Add red onions and bell peppers and stir fry until they are soft - 5 minutes or so. Add green onions and beef - stir fry for another 5 minutes. Add the soy mixture. Continue stirring.
5. Add mushrooms and cook for a few minutes until they release their juices.
Noodles:
1. Drain your noodles and add to heated nonstick pan with 1 tbsp of peanut oil.
2. Sprinkle some garlic powder all over
3. Add a splash of soy or 2
4. Add your steak and veggies to the noodles - and serve!
Italian Meatloaf
I can't believe I had yet to make meatloaf in the time I've known Philip. This was a common staple in our home growing up. (My mom is half Peruvian and half Italian) Meatloaf was a little different though when my mom made it - it was a combination of her 2 cultures - and her recipe included raisins and peas. Which I would have added this time, but wanted to try it without.
1-2 cups of boiling water (amount doesn't matter really)
1/2-1 cup of Sun-dried Tomatoes, dry (not packed in oil)
1 cup of ketchup split into 2 half cups
1 cup seasoned bread crumbs
1/2 large onion finely chopped
1/2 cup basil (fresh or dried)
1/2 cup of shredded low fat Mozzarella Cheese (or Italian Cheese blend)
2 large egg whites (I used a 1/2 cup of my All Egg Whites carton)
1 tbsp of minced garlic - and 2 tsp of garlic powder
1 pound of 4% fat Ground Beef or 1 pound of Ground Turkey
1. Boil water and pour into a bowl. Throw in your Sun-dried Tomatoes - get them soft. Let them sit while you combine the rest.
2. Preheat your oven - 350.
3. Combine 1/2 cup of the Ketchup and the next seven ingredients in a large bowl and mix with your hands.
4. Remove your sin-dried tomatoes and chop them and add them to your mixture. Mix well.
5. Spray a broiler pan and shape the meat mixture into a loaf shape. Use the other 1/2 cup of ketchup to coat it. Sprinkle some garlic powder all over it.
6. Cook in the over for 50 minutes or until your meat thermometer says 160. Don't use your little beverage thermometer - I did and I melted the face of it. Idiot.
In the future, I may add the peas, and instead of ketchup, make a veggie tomato sauce (tomato sauce with squash zucchini, broccoli and mushrooms added to it) and may even finely (and I mean finely!) chop yellow squash and green beans and throw it in there! Anything to get more veggies in him!
1-2 cups of boiling water (amount doesn't matter really)
1/2-1 cup of Sun-dried Tomatoes, dry (not packed in oil)
1 cup of ketchup split into 2 half cups
1 cup seasoned bread crumbs
1/2 large onion finely chopped
1/2 cup basil (fresh or dried)
1/2 cup of shredded low fat Mozzarella Cheese (or Italian Cheese blend)
2 large egg whites (I used a 1/2 cup of my All Egg Whites carton)
1 tbsp of minced garlic - and 2 tsp of garlic powder
1 pound of 4% fat Ground Beef or 1 pound of Ground Turkey
1. Boil water and pour into a bowl. Throw in your Sun-dried Tomatoes - get them soft. Let them sit while you combine the rest.
2. Preheat your oven - 350.
3. Combine 1/2 cup of the Ketchup and the next seven ingredients in a large bowl and mix with your hands.
4. Remove your sin-dried tomatoes and chop them and add them to your mixture. Mix well.
5. Spray a broiler pan and shape the meat mixture into a loaf shape. Use the other 1/2 cup of ketchup to coat it. Sprinkle some garlic powder all over it.
6. Cook in the over for 50 minutes or until your meat thermometer says 160. Don't use your little beverage thermometer - I did and I melted the face of it. Idiot.
In the future, I may add the peas, and instead of ketchup, make a veggie tomato sauce (tomato sauce with squash zucchini, broccoli and mushrooms added to it) and may even finely (and I mean finely!) chop yellow squash and green beans and throw it in there! Anything to get more veggies in him!
funny
I start my blog on my grandmother's birthday...who has since passed and died on my birthday - August 4th, 2003. I have always felt a connection with her, especially since we share this date. How funny :)
Veggie Soup with Noodles
My mom often made soup for dinner. And what ever soup she made, she always added noodles! And sometimes beans. So, although this isn't a traditional Veggie soup, it is to me. It has no meat, and Veggie stock is used.
I love shopping at Trader Joe's - so most if not all of my veggies come from there - they are organic and I trust their produce. I also used their Vegetable Stock for this recipe - it's sodium free and gluten free.
Serves 7-8 (so freeze your left overs or eat throughout the week!)
Olive oil (for your pan)
2 small yellow onions or one large, finely chopped
2 tbsp of minced garlic (you'll find I over do it on my garlic - I LOVE garlic)
2 tbsp finely chopped rosemary
1 1/2-2 cups of finely chopped carrots
2 yellow squash - finely chopped
2 14oz cans of stewed whole tomatoes with juices (you can cop them or not - I didn't)
1 15 oz can of white beans, drained (draining reduces your sodium)
about 2 cups of Whole wheat organic Rotelle pasta (I eye balled this - depends how much noodles you want in your soup)
4 cups of Vegetable stock
2 cups of water
Fine Sea Salt and Ground black pepper to taste
** You can add pretty much any veggie to this - Zucchini, Celery...I happen to hate cooked celery, and haven't warmed up to zucchini yet.
1. Heat your olive oil in a large pan - add onions and cook on low until soft. Like 5-6 minutes. Then add garlic, rosemary and carrots. Cook on low stirring occasionally - until soft - like 10 minutes. Season with salt and pepper.
2. In a large stock pot, add your tomatoes and squash on medium high heat. Immediately follow with your carrot mixture. Cook for 5 minutes. Add your veggie stock and water, your Rotelle noodles and beans. Bring to a boil then simmer for 20 minutes.
3. Taste it! Season with more salt ( I needed to, as much as I wanted to limit the salt in this recipe, it was hard to sacrifice the taste) and garlic powder to your desired taste. If you added too many noodles and have sucked too much water out of your soup, add more water. It really depends how thick you like your soup.
I tend to make my soups on the thick side - it makes it easier for Aodhan to eat it. And he did eat this soup! He loves noodles so as soon as he saw the noodles it created enough of a diversion for him to eat the soup with the veggies!
I love shopping at Trader Joe's - so most if not all of my veggies come from there - they are organic and I trust their produce. I also used their Vegetable Stock for this recipe - it's sodium free and gluten free.
Serves 7-8 (so freeze your left overs or eat throughout the week!)
Olive oil (for your pan)
2 small yellow onions or one large, finely chopped
2 tbsp of minced garlic (you'll find I over do it on my garlic - I LOVE garlic)
2 tbsp finely chopped rosemary
1 1/2-2 cups of finely chopped carrots
2 yellow squash - finely chopped
2 14oz cans of stewed whole tomatoes with juices (you can cop them or not - I didn't)
1 15 oz can of white beans, drained (draining reduces your sodium)
about 2 cups of Whole wheat organic Rotelle pasta (I eye balled this - depends how much noodles you want in your soup)
4 cups of Vegetable stock
2 cups of water
Fine Sea Salt and Ground black pepper to taste
** You can add pretty much any veggie to this - Zucchini, Celery...I happen to hate cooked celery, and haven't warmed up to zucchini yet.
1. Heat your olive oil in a large pan - add onions and cook on low until soft. Like 5-6 minutes. Then add garlic, rosemary and carrots. Cook on low stirring occasionally - until soft - like 10 minutes. Season with salt and pepper.
2. In a large stock pot, add your tomatoes and squash on medium high heat. Immediately follow with your carrot mixture. Cook for 5 minutes. Add your veggie stock and water, your Rotelle noodles and beans. Bring to a boil then simmer for 20 minutes.
3. Taste it! Season with more salt ( I needed to, as much as I wanted to limit the salt in this recipe, it was hard to sacrifice the taste) and garlic powder to your desired taste. If you added too many noodles and have sucked too much water out of your soup, add more water. It really depends how thick you like your soup.
I tend to make my soups on the thick side - it makes it easier for Aodhan to eat it. And he did eat this soup! He loves noodles so as soon as he saw the noodles it created enough of a diversion for him to eat the soup with the veggies!
My turn around
OK - This may be the boring part, but this is my blog. So I'm writing it.
After reading some of my recipes, you'd be surprised to know that most of my life, I could not have cared less about nutrition, my health or healthy foods. I HATED vegetables, as most kids do, but I never grew out of it (until very recently!). Now I am still trying new ways to eat vegetables so that I can actually get it down my throat. But generally, through high school and my 20's I felt I could eat anything. Although I lived at home, so for most of that time I ate well (meaning healthy), and I played sports, so being overweight wasn't too much of a concern - it didn't occupy my mind on a daily basis (like it does now!). That being said, I did not think I was perfect. I always thought I could lose a few pounds here and there (totally ridiculous when I look back on the pictures of myself in my early 20's!). But a few pounds here and there turned into 20-30 pounds by the time my mid to late 20's showed up. Years of not caring, having fun at bars, thinking I couldn't gain THAT much weight, (being in the wrong relationships) and overall laziness (let's face it, I still have a hard time dragging my butt to the gym) added 25 pounds to me (give or take). I am fortunate that I am tall! But even that didn't disguise the fact that I jumped from a size 8 to a 14.
At the time I was living on the East Coast, and was having a very hard time getting motivated and being happy. I moved back in 2004, and by 2005 I hit bottom of the 'happiness barrel'. In June of that year, I began my slow climb out. And it really wasn't until mid to end of 2006 that I began to have more confidence. I had hired a trainer for 6 months, I began going to the gym 5-7 days a week and I had lost 15 pounds and 2 sizes - and I DID NOT diet! I still really didn't care about nutrition. I kind of watched what I ate - but I didn't really sacrifice. When I work out, I tend to eat better anyway, but I didn't give up my White Chocolate Mochas or drinks on the weekends. (And before you think - wow- only 15 pounds in 6 months? Know that my body is the athletic type. I had ALOT of left over muscle hanging out on my body which jumped into place as soon as I started working out - so since it weighs more than fat, I never really lose pounds - I lose inches.) Then things began to turn around - I started a new career doing what I love - I met Philip & Aodhan...and never thought I could ever be this happy. I honestly thought that the term 'soulmate' or the phrase 'true love' was some made up words for movies so that those who believed in that junk would pay to see that movie - a marketing ploy to get our money. And now - ha! I am the biggest believer! Although I don't think that it happens to everyone. And I don't know what the trick is. But I got very lucky.
It's funny how when things line up like that, how much you want to protect it and improve it. Meaning - now that things have balance in my life, I now am inspired to do it right and learn to make my life and Philip & Aodhan's life better. I've always loved to cook, but I had no one to cook for, and I alone was never a good enough reason to take the time to make a decent meal. I did every once and a while, but it wasn't fun for me like it is now. And as soon as Aodhan became a part of my life, I knew that I had the responsibility of providing him with the life he deserved. And since I wasn't an aunt, or had any other young children in my life, I had to study on my own. I read books, I asked questions, I networked with the other mom's in my life, including my own, and of course, the internet. The more I studied, the more I loved my new challenge as mom. Now, I couldn't imagine my life as anything else!
So! As a mom, I became aware of how vital it was to feed my son the right foods - how these foods effect his growth, brain activity and overall development. I still read books on nutrition - currently "Eat your way to Happiness" and I am still learning how different foods have different chemical reactions in your body; how food can motivate you, feel happy and energized. It has been a real eye opener for me. I mean - it's no secret, veggies and fruits are good for you, fast food is bad for you. But I guess I never knew how good, or how bad, and how easy good eating can be! Especially if I prepare them tastefully!
So the basis of my blog is basically to share my cooking adventures. I may interject here and there about my life in general, but it will be mostly on the food. As I prepare my meals, I always start with the thought process of "What can I make that's healthy, What do I have and how much time do I have". I decide on the main item - Chicken, Beef, Fish, Turkey, Steak or Pork. Then I look to my cookbooks for some inspiration. I find something that has a basis of what I have in my kitchen and then take that recipe and use parts of it and tweek it with things that I like. So here we go!
After reading some of my recipes, you'd be surprised to know that most of my life, I could not have cared less about nutrition, my health or healthy foods. I HATED vegetables, as most kids do, but I never grew out of it (until very recently!). Now I am still trying new ways to eat vegetables so that I can actually get it down my throat. But generally, through high school and my 20's I felt I could eat anything. Although I lived at home, so for most of that time I ate well (meaning healthy), and I played sports, so being overweight wasn't too much of a concern - it didn't occupy my mind on a daily basis (like it does now!). That being said, I did not think I was perfect. I always thought I could lose a few pounds here and there (totally ridiculous when I look back on the pictures of myself in my early 20's!). But a few pounds here and there turned into 20-30 pounds by the time my mid to late 20's showed up. Years of not caring, having fun at bars, thinking I couldn't gain THAT much weight, (being in the wrong relationships) and overall laziness (let's face it, I still have a hard time dragging my butt to the gym) added 25 pounds to me (give or take). I am fortunate that I am tall! But even that didn't disguise the fact that I jumped from a size 8 to a 14.
At the time I was living on the East Coast, and was having a very hard time getting motivated and being happy. I moved back in 2004, and by 2005 I hit bottom of the 'happiness barrel'. In June of that year, I began my slow climb out. And it really wasn't until mid to end of 2006 that I began to have more confidence. I had hired a trainer for 6 months, I began going to the gym 5-7 days a week and I had lost 15 pounds and 2 sizes - and I DID NOT diet! I still really didn't care about nutrition. I kind of watched what I ate - but I didn't really sacrifice. When I work out, I tend to eat better anyway, but I didn't give up my White Chocolate Mochas or drinks on the weekends. (And before you think - wow- only 15 pounds in 6 months? Know that my body is the athletic type. I had ALOT of left over muscle hanging out on my body which jumped into place as soon as I started working out - so since it weighs more than fat, I never really lose pounds - I lose inches.) Then things began to turn around - I started a new career doing what I love - I met Philip & Aodhan...and never thought I could ever be this happy. I honestly thought that the term 'soulmate' or the phrase 'true love' was some made up words for movies so that those who believed in that junk would pay to see that movie - a marketing ploy to get our money. And now - ha! I am the biggest believer! Although I don't think that it happens to everyone. And I don't know what the trick is. But I got very lucky.
It's funny how when things line up like that, how much you want to protect it and improve it. Meaning - now that things have balance in my life, I now am inspired to do it right and learn to make my life and Philip & Aodhan's life better. I've always loved to cook, but I had no one to cook for, and I alone was never a good enough reason to take the time to make a decent meal. I did every once and a while, but it wasn't fun for me like it is now. And as soon as Aodhan became a part of my life, I knew that I had the responsibility of providing him with the life he deserved. And since I wasn't an aunt, or had any other young children in my life, I had to study on my own. I read books, I asked questions, I networked with the other mom's in my life, including my own, and of course, the internet. The more I studied, the more I loved my new challenge as mom. Now, I couldn't imagine my life as anything else!
So! As a mom, I became aware of how vital it was to feed my son the right foods - how these foods effect his growth, brain activity and overall development. I still read books on nutrition - currently "Eat your way to Happiness" and I am still learning how different foods have different chemical reactions in your body; how food can motivate you, feel happy and energized. It has been a real eye opener for me. I mean - it's no secret, veggies and fruits are good for you, fast food is bad for you. But I guess I never knew how good, or how bad, and how easy good eating can be! Especially if I prepare them tastefully!
So the basis of my blog is basically to share my cooking adventures. I may interject here and there about my life in general, but it will be mostly on the food. As I prepare my meals, I always start with the thought process of "What can I make that's healthy, What do I have and how much time do I have". I decide on the main item - Chicken, Beef, Fish, Turkey, Steak or Pork. Then I look to my cookbooks for some inspiration. I find something that has a basis of what I have in my kitchen and then take that recipe and use parts of it and tweek it with things that I like. So here we go!
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