Wednesday, October 4, 2017

Clean Mexican Rice Mix

Head on over to my FB page to check out more great recipes!!  This one was what I served my Southwestern Chicken Foil Packets over.  Soooooo good and healthy.  I had to sneak in another veggie so tricking my hubby into eating cauliflower rice was just the way to do it!!!

Southwestern Chicken Foil Packet

Guys had this for dinner.  One word, freaking delicious.  Ok thats two words.  But if you haven't noticed I haven't been posting here a lot!! I've been posting a ton over on my new fb page Jenn Ford- Feeding the Fords Fit !!!  I'd love for you to check me and my recipes out there.  I served this over my Mexican Rice Mix!!! And used my homemade taco seasoning!!!

Tuesday, September 5, 2017

Chicken Marsala

So today I was meal planning for the next week and realized I make the same things every day again and again.  It's stuff my family and I love, but to be honest my mouth is bored.  I started looking for some new recipes and came across a Chicken Marsala recipe.  I thought hmm...Momma Ford loves her some mushrooms and I had chicken breasts already defrosting that I didn't know what to do with so this was perfect.  And oh man was it perfect!!!!  Steve even had to ask while we were eating it, "is this healthy?" My answer, of course it is.  It was so perfectly delicious and so filing.  I served it over brown rice and quinoa pasta and next to some roasted asparagus. 

The original recipe was for the slow cooker, which is all well and good, buttttt (you had to know there was a but coming) I get bored with slow cooker recipes.  I don't think they always get the layers of flavor I intend on having and I feel like everything is always the same texture.  So I changed up the whole recipe and made my own.  It was simple, quick (little to no) prep, and it was exactly what my mouth needed!!  This dish will certainly be put straight into our meal rotation!!

Jenni's Chicken Marsala

  • 4 chicken breasts (I like to use Perdue Harvestland Organic Pre-portioned Chicken breasts, the price is great for Organic and it comes with 5 perfectly portioned breasts that are exactly the size of my programs protein serving)  I freeze them and take them out as I need them.  Also they are not to thick I HATE thick chicken breasts blahhhh
  • 1 large package of sliced Baby Bella Mushrooms (I think its 16 oz)
  • 1 Vidalia onion diced
  • 4 cloves of garlic minced (I use a microplane grater to make it small and minced)
  • 1 cup of Marsala wine
  • 1 tbsp of coconut oil
  • 1 tbsp of olive oil
  • 3/4 cup of Organic Low Sodium Chicken Broth
  • 1/2 cup whole wheat flour seasoned with black pepper, three pinches of dried rosemary, garlic powder, and onion powder
  • 1 tbsp of corn starch mixed in 1 tbsp of cold water (slurry)
  • A noodle of some sort.  I have been obsessed with Trader Joe's organic Brown Rice and Quinoa Noodles.  Any sort of brown rice noodle, brown rice, or whole wheat pasta would do and cooked according to package instructions. 
  • Fresh parsley and Parmesan cheese for a garnish
  • Veggie of your choice on the side (I roasted some asparagus tossed in a little olive oil, black pepper, garlic powder, and onion powder on 450 for 10 minutes, flipped then cooked for another 5 mins)
  1. Place flour and spice mixture listed with flour in a large ziploc bag.  Take each chicken breast and dredge them in the flour then shake off all excess so very lightly coated with flour.   Heat coconut oil in a dutch oven on med to high heat.  Add chicken breasts and turn heat up to more near high heat.  Brown on each side about 2-3 mins per side just to slightly make the flour golden brown.  This is not to cook them they will simmer in the sauce for a long time just to get some flavor on them.
  2. Once both sides are browned remove the chicken from the pan and reduce heat to medium.  Add the olive oil and then once heated toss in the onions and garlic.  Cook about 8-10 minutes until onions are opaque and fragrant.  Stir frequently so garlic does not burn.  
  3. Throw in the mushrooms and cook for about 2-3 minutes and then add the Marsala wine and scrape all the delish brown bits off the bottom of the pan.   Simmer for a few minutes then add the chicken stock in as well.  Season with a decent pinch of dried rosemary and a good heavy handed shake of black pepper.
  4. Add the chicken breasts back into the pot.   Simmer uncovered on low for an hour.   Stir a few times gently just to move the mushrooms around.
  5. Use a slotted spoon to remove chicken from sauce.  Place pasta on plate, top with chicken breast.  Add the slurry of corn starch and water to the pot and simmer just the sauce for another 10 minutes or so until starting to become thick and creamy.  Top chicken breasts over pasta with a scoop of sauce and then garnish with parsley and Parmesan cheese.   
On 21 Day Fix this dish is 1 tsp, 1 red, 1 yellow, and 1 green  (asparagus makes it 2 green)

Wednesday, August 23, 2017

Grilled Spaghetti Squash

Ok so I made this Steak and Spaghetti Squash Chow Mein last night for dinner and it was incredible.  Cooking in the camper can be challenging trying to decide which propane to waste (the grill vs the one for the camper) also when you turn the oven on it totally heats up the camper by a gazillion (you know what I'm shocked about, this did not come up as spelled wrong I thought I made that word up hahah) degrees!!!!!!  So last night I decided to try something new, grilling spaghetti squash.  It turned out amazing and a little brown and caramelized just the way I like it when I roast it.

At home I typically just microwave it because its way faster.  Poke some holes int hat baby and microwave for like 10-12 mins, however.....the microwave in the camper is a little lack luster and I feel like it would have been annoying and cooked FOREVER!!

So grill it was!!  Here's how it went down.

Grilled Spaghetti Squash

  • Spaghetti squash 
  • olive oil for drizzling
  • pepper, chili powder, onion powder, garlic powder
  • a grill
  1. Preheat grill to med to med low.  My grill here doesnt have a temp gauge but I'd guess it was like 350-400 ish.  Cut the ends off the squash and then scrape out the guts.
  2. Line a cookie sheet with double foil.  
  3. Season the spaghetti squash very heavily with chili powder, onion powder, garlic powder, and black pepper and then drizzle with olive oil.
  4. Place middles down (skin up) on the foil and carry out to your grill.  Pick up squash by the foil and place on the grill grates.  Grill for about 45 mins or until skin is fork tender.  Use a fork to shred the spaghetti squash out of the squash. 

Steak and Spaghetti Squash Chow Mein

Ok so funny enough I've been slacking in the whole blog world.  I went to come on here to post my dinner from last night and realized the last time I blogged I also made a "Chow Mein".  But, I remember that one, and this one was better.  Also I know that I could eat Asian style stir fry dishes every day.  I love the combo of the ginger and garlic and soy flavors.  This summer has been crazy.  We have a seasonal campsite and the boys and I have pretty much packed up for the entire summer and been down here living in the 30 ft travel trailer.  It has been a summer full of memories, struggles, and adjustments.  My cooking hasn't been as inventive because typically I just grill some sort of meat and some sort of veggies, so I've not had much to blog about.

Yesterday I was craving steak and thankfully I had gotten on managers special three thin sliced New York Strip Steaks, which are one of Steve and I's favorite steaks.  I also was craving spaghetti squash.  So I came up with this little doozie with left over veggies in my fridge and man was it delish!!!  Thankfully I still had my wok in my car from last time I had made that Mongolian Beef for my friends birthday because I have one tiny tiny frying pan here and there is NO way all these veggies would have fit in it!!!  This fed four and there was a bunch of left over's I plan on packing up and bringing to work with me this weekend.

I prepped all the veggies, spaghetti squash, and steak a few hours before cooking since I was stuck at the camper with William due to a temper tantrum.  So when it was time to cook I just threw it all together.  Forgive me I do not have exac
t measurements for this recipe but I'm going to guess and approximate!!  This dish was super delish and soooo easy to make. 

Steak and Spaghetti Squash Chow Mein

  • Grilled Spaghetti Squash:1 medium to large spaghetti squash cooked through however you want, and shredded.  I grilled it which I will link to as well (as long as my computer doesn't die first) 
  • Some steak seasoned and cut up, I wish I had looked how much I used, but like one regular package what I bought was thin cut New York Strip, there were three pieces in there.  I seasoned the steak before cutting it up with black pepper, onion powder, garlic powder, and lots of chili powder.  I then cut the steak into small bite sized cubes.  Set the steak aside in the fridge until ready to cook.  
  • 1 bunch of asparagus ends cut off ( used probably only the top half of all the stalks it was just to much and it was about to go bad so I just used that and then cut those up in bite sized pieces)
  • 1 vidalia onion diced
  • 2 cups of sugar snap peas cut up
  • 1 red pepper diced
  • 1 cup of shredded carrot
  • three celery stalks diced
  • 2 tbsp of ginger
  • 4 cloves of garlic minced
  • 1 cup of low sodium soy sauce or Bragg's liquid aminos
  • olive oil (didn't measure it just did a few swirls around the pan) You could also use coconut oil
  • seasonings:  black pepper, chili powder, and onion powder
  • green onions for garnish ( I didn't have any of these but I would put them on it next time for sure because I put that s*it on everything)
  1.  In a wok or lg stir fry pan add two swirls of olive oil around the pan.  Heat on med high heat and once oil is hot throw in the beef and cook for like 4 minutes or so till beef is browned and cooked through.  Remove from pan and set on a paper towel to absorb the extra oil. 
  2. In that same wok or lg stir fry pan add two more swirls around it of olive oil or whatever kind of oil you want to use.  Heat oil on med high.  Once hot add onions, celery, garlic, and ginger.  Stir fry until onions are soft and garlic and ginger are fragrant.  
  3.   Add the rest of the veggies snap peas, carrot, pepper, and asparagus.  Cook until starting to soften.  
  4. Throw in the cooked spaghetti squash and the steak.  Season heavily with black pepper and chili powder and then sprinkle with onion powder.  Dump in soy sauce and use large tongs to toss around all the goodness in soy sauce.  Let simmer on lower temp for about 5-10 minutes.  Serve garnished with green onions. 

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"

  • 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
  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

  • 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 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
  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!!!