Wednesday, June 7, 2017

Spaghetti Squash "Chow Mein"

Ok so first of all I had no idea what to call this dish.  I was calling it Chow Meing but didn't know even what exactly Chow Mein is.  Then I wondered if I should call it a Lo Mein...ok but what the heck is the difference between the two.  Yep, I searched on the internet for the difference between Lo Mein and Chow Mein.  I mean they say you learn something new each day and today I learned that.

So the difference is in the noodles and their cooking process.   Chow Mein noodles are fried prior to being added to the meat and veggies and are added at the end.  Lo Mein Noodles are often par boiled and cooked in the dish or served half cooked and have the sauce poured over them at the table to continue the cooking process.  The Lo Mein one confuses me, but that is what the search turned up.  I decided to call this Chow Mein even though there was certainly no frying that took place.  However I did cook the spaghetti squash separate and ahead of time and added it in at the end of the cooking process.

We had such a busy day today.  I cleaned the WHOLE house which has been put off for a while because I've been busy dabbeling in other things.  I also organized my oldest son's whole dresser and closet and cleaned up his room which I've literally been avoiding for a month.  Oh and the laundry, I washed several loads.  I played with the boys outside in the house then we took a nice walk and visited with the neighbors.  We walked home I cooked the boys dinner and fed them then cooked this delicious concoction for the two of us.

I made up the recipe.  Oh and the point of my rant about all the crapola I did today was to say that this dish was SUPER easy to make.  And it was very cheap.  Oh andddddddddd it was very delicious!!  Steve even liked it.  Steve doesn't love stir fryish dishes, and he really only likes spaghetti squash in my spaghetti squash lasagna.  Steve said it was "wicked good".  I agree it was wicked good!!  Ok here it goes!!!

Spaghetti Squash "Chow Mein"

Ingredients:
  • 1 large zucchini
  • 1 vidalia onion
  • 3 boneless pork chops cut into cubes (you could make this w/ whatever kind of meat or tofu or whatever you want!!)
  • 1.5 cups of frozen corn
  • 1 small spaghetti squash cooked (you can cook it however you want I forgot to roast it during my busy day so I microwaved the whole thing poked with holes for ten minutes then scooped out the seeds and shredded the spaghetti squash out)
  • 1/2 cup low sodium soy sauce or Bragg's Liquid Aminos
  • black pepper, chili powder, onion powder, garlic powder
  • 1 tbsp coconut oil
Directions:
  1.  In a saute pan melt coconut oil and heat on med high heat.  Season pork cubes heavily with pepper, chili powder, onion powder, and garlic powder.  
  2. Add pork to pan spread out so its in a single layer.  Brown on this side for about 5-6 minutes then stir it up and flip it and cook until no longer pink.  Remove pork from the pan and set aside in a bowl.  
  3. Add onion and zucchini to the pan and cook until soft about 5 minutes stir frequently.  
  4. Add the corn and spaghetti squash to the dish.  Season heavily with all the above seasonings except onion powder.   I put a ton of onion powder in.
  5. Throw the pork and the juices in the bowl back in and add the soy sauce or liquid aminos.  Simmer on lowish for about 10 minutes stir frequently. 

Thursday, May 25, 2017

Skinny Cheeseburger Casserole

So as I explained in my last blog post about the lamb, I'm working on living off the freezer this week.  I always have so much meat I get on sale and I often forget to use it.  I had a lb of 90% lean ground beef sitting around I got on sale last week.  I always do with ground beef like tacos or pasta sauce with meat in it.  I wanted to do something different.  Headed towards Memorial Day weekend I really was craving cheeseburgers, so I came across this recipe for skinny Cheeseburger Casserole!  I made a few changes to it as usual and oh my gosh was it delicious!!! 

I may have eaten more than my fair share of this.  I did have a bowl, William ate half of it, as usual and then I got another bowl.  I actually was stuffed after eating this and I'm never full.  Maybe its because I had such a huge portion haha, but either way I was psyched to feel full because I'm typically a bottomless pit!!!  You should definatly try this one, your whole family will love it!!  Follow me, Feeding the Fords Fit on Facebook for more tips and tricks!!

 
Skinny Cheeseburger Casserole

Ingredients:
  • 1 lb lean ground beef
  • 1 onion diced
  • 6-8 oz of brown rice pasta (I love Pasta Joy and I used elbows)  You could also use whole grain pasta, however I prefer the brown rice pasta I like the texture better and its gluten free if thats the route you go!!
  • 2 14.5 oz cans of no salt added diced tomatoes (I accidentally only bought one so I added a little no salt added marinara in to make up for the lack of saucyness..is that a word haha)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 3 tbsp reduced sugar ketchup
  • 2 tbsp yellow mustard (I used low sodium Boar's Head mustard)
  • 1 cup of sharp shredded cheddar cheese
  • 5 dill pickle spears diced up
  • some shredded iceberg lettuce for topping
Directions:
  1.  Cook pasta according to package instructions, drain and set aside.
  2. Preheat oven to 350 degrees.  In a saute pan brown ground beef and onion until beef is no longer pink and onions re translucent.  
  3. Add in all ingredients except pasta and  stir and simmer for about five mins on medium heat.
  4. Stir in pasta until combined.  Add to a casserole dish and top off with shredded cheese.  Bake for about 25 minutes until cheese is all melted and bubbly.  Serve and top with shredded iceberg lettuce....enjoy its like a big cheeseburger in your mouth and it was William approved!!!

Wednesday, May 24, 2017

Grilled Rack of Lamb

It's been a while since I've posted, I need to start posting more!!!  I know all you Mom's out there know how crazy dinner time is.  I got a two year old on my leg screaming at me, an almost 7 year old who won't eat a damn thing, and I'm exhausted from my day of chores.  I'm always cooking something, or many things up I just get to the end of the day and get to tired to post.  This is exactly what happened last night.  Stuffed my belly with this delicious lamb, some grilled zucchini, and some roasted potatoes then just wanted to veg out with the hubby.

I've NEVER cooked lamb before.  My Mom makes it for Easter and for other occasions and its literally indescribable how good it is.  I had picked up this rack of lamb for an eating plan I was trying out and never ate it so this amazing thing has been sitting in the freezer.  I decided to start working my way through all the freezer stuff because we have so much stuff frozen that I never use, and its a waste so I'm working my way through the freezer this week.   I was terrified to cook this lamb.  Why you ask??  Because it has to be cooked to the perfect medium rare or in my mind its ruined!!  #Inailedit hahah just starting to get into hashtags so I figured I'd throw one there

For sides I had some zucchinis left over I didn't use last week so I wanted to use them before they went bad.  I just chopped these babies up and tossed them with a little bit of olive oil, garlic powder, chili powder, onion powder, and black pepper.  Then with the grill on medium high heat I threw down some tin foil over half the grill and cooked for 10 minutes on one side then flipped 'em and cooked them for 5 minutes on the other side.  I was nervous with the foil they wouldn't get all charred from the grill but they did!!!  The potato was just 1 Russet potato (I'm trying to get better at not cooking to much food, especially my dinner carb because although I love left over dinner for lunch the next day I don't eat carbs with my lunch so left over carbs are a waste in this house).  I tossed the potato in some olive oil, black pepper, onion powder, chili powder, and garlic powder (notice a theme these are my favorite spices).  I roasted them on 425 degrees on a metal cooking sheet for 20 mins on one side and then flipped them and cooked them for another 15 minutes on the next side. 

Ok on to the lamb, the star of the show!!  If you've never tried lamb I highly recommend it.  Nothing like eating the chops then chomping the extra meat off the bone, yessssss!!!!

Grilled Rack of Lamb

Ingredients:
  • 1 rack of lamb cut between the bones into single lamb lolli pops
  • 4 tbsp of olive oil (may need a bit more its just an eye ball it kind of thing)
  • 2 tbsp dijon mustard
  • 1 tbsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried sage (I was going to use Thyme but I didn't have any so sage it was)
  • 1/2 tsp chili powder
  • 1/2 tsp dried minced onion
Directions:
  1. Mix together all the ingredients (minus the lamb) until a smooth paste.  If its to thick add some more olive oil.  On a tin foil lined sheet smear the paste on both the top and bottom and the sides of each lamb chop.  I just got down and dirty with it and used my hands.  
  2. Let marinate in the fridge for about an hour.  Remove and let come to room temp about 20 minutes.  
  3. Heat grill to medium to high heat (or it may already be on from zucchini).  Place lamb on the grill.  Grill 5 minutes on the first side, flip and cook two more minutes.  My grill racks caught on fire so I cooked them a little bit less because the grill was hotter than I anticipated.  Remove from grill and let rest for 5 minutes.  And then be prepared to stuff your belly with tons of lamb!!

Thursday, April 27, 2017

Shrimp Fajitas

I love shrimp....but I hate devieing it and its more money than I typically like to spend.  That being said Market Basket had some decent sized frozen uncooked shrimp on sale so I picked up a bag last week.  I wasn't quite sure what I was going to do with it until I was at Trader Joes yesterday and saw the gorgeous red, yellow, and orange peppers.  First I thought I'd do chicken sausage, pepper, and onions but then it hit me THE SHRIMPPPPPPPPPPP. 

There is this fajita recipe I usually use for chicken however I couldn't find the recipe online so I said forget it and made up my own.  It was sooooooo good.  I served this over a serving of brown rice (and Jasmine for the hubby because he doesn't like brown rice).  It was delicious literally almost licked the bowl clean!!  It was super easy to make.

I will say the measured spices below go on the shrimp.  I just shook spices on the veggies FYI.  Let's get it on. 

Shrimp Fajitas

Ingredients:
  • 20 shrimp, defrosted, tail off and deviened (I HATE HATE HATE DOING THIS EW IT MAKES ME BARF) (1 red container held about 9 shrimp)  Honestly the bag had about 20 uncooked tail on shrimp...so I just used the bag and split it in two
  • 1 tbsp coconut oil + 1 tsp
  • 2 tbsp olive oil
  • 1 1/2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
  • some more garlic powder, chili powder, onion powder, and black pepper for sprinkling over veggies
  • 3/4 of an orange pepper sliced
  • 1/2 red pepper sliced
  • 1/2 yellow pepper sliced
  • 1 sweet onion sliced
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • some rice (I used brown and Steve had Jasmine) 
  • green onions for garnish (you know I put that shit on everything)
Directions:
  1.   In a bowl mix shrimp, olive oil, and the chili powder, garlic powder, onion powder, cumin and black pepper.  If I had had a lime I would have squeezed some lime juice in here, but I didn't so I didn't haha.  Mix it all up and let it sit in the fridge for an hour or so.
  2. In a skillet heat 1 tbsp coconut oil on med high heat.  Add onions and peppers.  Season with some sprinkles of garlic powder, chili powder, onion powder, and black pepper.  Stir up and saute until peppers and onions are cooked to your liking.  I like my peppers and onions with still some snap to them I feel like they taste fresher, I don't like 'em all super wiggly.  Remove from pan and set aside make sure you dump like the liquid from the pan to or juices...
  3.  Return pan to heat and add 1 tsp of coconut oil.  When oil is hot add shrimp to the pan.  Cook about two minutes on each side until all curled up.  Remove the shrimp from the pan.  
  4. I then re added the peppers and onions to the pan with the juices and scraped and swirled the wooden spoon on the bottom to scrape up all the burnt bits from the shrimp to give the sauce some flavor.  
  5. Place peppers over rice then top with shrimp and garnish with green onion if you'd like.  This was seriously so yummy!!  There was not even 1 fleck of rice left in my bowl!!!

Tuesday, April 25, 2017

21 Day Fix Clean Lasagna for 2

Today was a crazy day.  Tuesdays are always my worst day of the week because I work every Monday, so I run on VERY little sleep.  Saturday, Sunday and Monday not I got four hours of sleep each night after working 12-13 hour days.  Actually Steve let me sleep in on Sunday so I got a few extra hours then (not that any of you care).  Lets just say Tuesdays is my day I typically plan to do nothing.  That didn't happen today we were very busy!! 

We had a doctors appointment this a.m., then went off to have a meet and greet with Elmo, then went shopping at Trader Joe's and visited my brother in law, then home cleaned cooked and then exercised, cooked again, fed everyone, did dishes, fed myself, and then did more dishes.  NOW I'M SITTING DOWN HALF ASLEEP!!  Oh wait I also found time to finally sign William's cast.  It's hopefully coming off tomorrow so figured I have to sign it before its to late!!

Anyways I went to Trader Joes and bought a bunch of random stuff because I didn't really have a plan so when I got home I had no idea what I was going to cook for dinner.  I came up with lasagna.  But healthy lasagna!!!  I used whole grain lasagna noodles, part skim ricotta cheese, part skim mozz, lean ground turkey, and no salt added tomato sauce.  It was a super easy and super cheap dish!!  Like I think it was well under 5$ per serving.  And you know what....it was way better than I expected. 

Ok so I'm saying this made two servings...that being said they were huge servings (perfect size for me).  I didn't eat enough food today so I was making up for some lost food servings.  I called this dish 1 blue (the final product looks like way more cheese because I way over cheesed one half for Steve), 1.5 reds, 1.5 yellows, 1/2 purple. 

21 Day Fix Clean Lasagna for 2

Ingredients:
  • 6 100% whole grain lasagna noodles cooked according to package instructions
  • 1/2 jar of no salt added (or some kind of tomato sauce)
  • about 1/2 small container of part skim ricotta.....you could also use small curd cottage cheese (this is what I wanted to use however I forgot to buy it and I had ricotta in the fridge).  I stirred into this a lot of garlic powder, onion powder, basil, and oregano
  • 2 blue containers of part skim mozzarella cheese
  • 1/2-3/4 lb of lean ground turkey (you could also use lean turkey sausage) seasoned heavily with garlic powder, onion powder, basil, oregano, black pepper, and a pinch of crushed red pepper
Directions:
  1. Preheat oven to 400 degrees.  Take a loaf pan or bread pan whatever you call it.  Put a little thin layer of sauce on the bottom.  then layer 2 noodles (I cut the ends off to make them fit).  Smear 1/2 the ricotta cheese mixture on the noodles and then top with 1/2 the meat.  Cover with a little sauce then layer 2 noodles, ricotta, rest of the meat, some sauce and then two more noodles.  Top of with sauce and sprinkle with mozzerella cheese.
  2. Bake for 35 minutes covered with foil and then chow down!!

Saturday, April 22, 2017

Healthy French Onion Chicken

So I made this two weekends ago and made a big batch for my weekend at work.  When I was making it I snuck a taste of the onion sauce mixture and OHHHH MY GOSH.  It was heavenly!!  I literally could not wait to eat this chicken.  Its clean and healthy and 21 Day Fix Approved.  Each serving is 1 red, 1 blue, 1 green and 1 tsp.

I don't eat dinner until 9 p.m. at work so Steve eats before I do.  He texted me, "this chicken is incredible".    I knew I had found a winner.  Even microwaved at work left over it was still amazing!!  I made this again a few days later 1.  because I couldn't stop thinking about it and 2.  because it was easy to make for the most part!!!

I served this dish with brown rice, there is something about this saucy dish served over the rice and soaking up all the yummy flavors.  I also served it with roasted asparagus, perfection. 

I promised my peeps I'd get this recipe out ASAP however I've had some delays!!  Last week was crazy with my little guy getting his cast on, my birthday, my fathers birthday, my mother in laws birthday, my two year olds birthday and party, and the birth of my brand new tiny niece!!  Needless to say life has gotten ahead of my recipe sharing and I apologize for the delay!!!  But here it is!!!

The recipe makes two chicken breasts, each breast is a serving.  Trust me, your going to want to make this.  I got the recipe from the new blog I've been following called Fit to Savor. 




French Onion Chicken

Ingredients:
  • 1 very large sweet onion thinly sliced
  • 1 tsp grass fed butter
  • 1 cup of organic low sodium beef stock
  • 2 cloves of minced garlic (I use my microplane grater to mince it)
  • 1/2 tbs of whole wheat flour (can use other flour if you'd like)
  • 1 tsp coconut oil (can use olive oil if you don't have it but I suggest trying it)
  • 1/2 tbs of balsamic vinegar
  • 2 (4 oz each) chicken breasts
  • Pepper, onion powder, garlic powder
  • pinch of dried rosemary and tyme
  • low fat low sodium Swiss cheese one piece per breast
Directions:
  1.  Use a skillet over medium heat.  Once warm add the butter.  Throw in the onions and season with some pepper and garlic powder.  Toss the onions around in the butter and cook until soft and caramelized.  This will take about 30 minutes or so, do not expect it to happen quickly.  If the onions start to burn on the bottom of the pan add tiny splashes of the beef stock to be able to scrap the bottom and keep the pan moist (love that word haha) 
  2. Once the onions are caramelized add the minced garlic, thyme, and rosemary and saute for about a minute.
  3. Sprinkle the flour over the onion mixture and stir until combined.  Add the rest of the beef stock to the onions and bring to a simmer.  Simmer for about 5 minutes.  Season with some black pepper.  
  4. Add the balsamic vinegar and saute for about a minute.  Remove from the heat and take onion mixture/sauce out of the pan place in a bowl or large measuring cup.  
  5. Return the pan to the stove and crank the heat up to medium high.  Add the coconut oil.  Season both sides of the chicken breast with black pepper, onion powder, and garlic powder.  then sear in the skillet for 3-4 minutes per side until cooked through.  
  6. Turn the heat down to med low and pour the onion mixture over the chicken breasts.  Top with the Swiss cheese and cover and let simmer for about 10 mins until the cheese has melted.  Serve and watch your family fall in love as they eat it!!!

Thursday, April 20, 2017

Healthy Mexican Stuffed Peppers

So I typically make some sort of stuffed peppers every two weeks.  I love making them on my work weekends because its like food prep made easy.  My recipes make five stuffed peppers.  So I typically make them on a Friday night for dinner.  Steve and I each eat one for dinner (1 pepper is 1 serving) then I have three left over.  So I bring them to eat for dinner at work Saturday, Sunday, and Monday.  So its the perfect Friday night meal before my work weekends.  Yes, yes I'm aware today is not Friday but peppers are easy and so I'm going to make them tonight because I'm craving them!! 

I make all sorts of stuffed peppers all healthy and all so delicious.  I don't know which ones are my favorite!  I make buffalo chicken stuffed peppers, steak and cheese stuffed peppers, Italian stuffed peppers, and today I'm going to make a Mexican stuffed pepper for the first time (I don't think I've made them before).   I'm sort of adapting a shredded Mexican chicken recipe I use for tacos/taco bowls for these peppers.  I'm super excited about these peppers as I'm adding some extra yummy's into them! 

If you follow the 21 Day Fix these are 1 green, 1 yellow, 1 red, and about a blue container.  I always put green onions on them because I love that shit on everything.  Also I use fat free Greek yogurt instead of sour cream, so if you do this, it will be a little over one red container.  I tried to simplify the recipe by cooking the chicken in the slow cooker, WITH A LINER I ACTUALLY REMEMBERED, then I will stuff the peppers after.  I am making this with brown rice because I need and want the carbs, but you could also use cauliflower rice if you wanted to cut the carbs out completely.

I'm writing this blog before I eat them.  So I will update it after I chow down tonight.  I love peppers because you can make them either whole and standing up or cut them in half and make them open faced.  I may make these open faced tonight so I will put a little less cheese on each to stick to the container amounts. 

Mexican Stuffed Peppers

Ingredients:
  • 2 large chicken breasts (literally the ones I used were so large it almost freaked me out, like what freaking chicken did those come from???  If you breasts are small (ahahah) use like three or four)
  • 1 jar of salsa
  • taco seasoning (I make my own but you could use a packet if you'd like, I just don't like the taste of the packet as much and I know exactly what I'm putting in there (see below for seasoning recipe)  Also I don't have packets on hand BUT I do and I bet you do too have all the ingredients for this super simple seasoning recipe on hand.  
  • 3/4 can low sodium black beans
  • 1 package of boil in a bag brown rice (it equals 3 yellow containers if your making the brown rice not from boil in a bag)
  • 1/2 cup of shredded mexican cheese
  • tbsp of plain Greek non fat yogurt
  • 1 cup of frozen corn
  • 5 mixed colored peppers, I think I got a few orange and a few yellow.
  • 5 1/2 blue servings of shredded mexican cheese to top each pepper with (I always put extra cheese on Steve's pepper)  Also a blue container for those of you who don't follow 21 Day Fix or have the containers is a 1/3 of a cup.  So use about half of that on each pepper
  • Green onions for garnish and more fat free Greek yogurt for dipping your pepper in if you want.  You could also serve these over shredded lettuce if you wanted too.  
Taco Seasoning:
  • 2 tsp of chili powder
  • 1.5 tsp of cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1 tsp paprika
  • decent pinch of crushed red pepper (or more if you like it hot)
 Directions:
  1.  Place half the jar of salsa in the bottom of the slow cooker.  Then throw in the chicken breasts.  Place the other half a jar of salsa in a small bowl and add your taco seasoning, whether packet or homemade, and the beans and mix togeher.  Throw that salsa mixture on top of the chicken and cook the chicken until cooked through.  I'm cooking mine on low for 6 hours, I will shred at the four hour mark and then let it simmer for 2 more hours.  
  2. Cut the tops off the peppers and scrape out the seeds and set aside.
  3. After chicken is cooked add in cooked rice, corn, 1/2 cup of shredded cheese, and the 2 tbsp of Greek yogurt.  Stir all together.   Preheat the oven to 400 degrees
  4. Use a large spoon to fill each pepper, I usually fill almost all the way full then go back and top them all off with the extras.  
  5. Bake for 30 minutes covered in a dutch oven (today I may cut the peppers in half and make them open faced so mine will look a little different) then top with cheese and cook until cheese is melted.
  6.  Serve with green onion for garnish and enjoy!!