Category: Everyday Life

“Friends and good manners will carry you where money won’t go.” ~ Margaret Walker

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The past several weeks, well 6 weeks actually have been crazy busy and the next 3 weeks will be just as bad. Because of this, I can count the number of times I have cooked on 2 hands, possibly even one.

I must admit – I’m tired of take out.

I was so very happy to have a long, low key weekend to spend with my husband and my sweet little nugget that I vowed to cook all 3 nights. A couple of the nights were easy go-to meals, like spaghetti and grilled steaks but I did work in a new recipe my dear friend Adrienne told me about on our recent girls weekend. It sounded wonderful and I could not wait to make it.

Not to mention – very easy!

Foil Packet Chicken Puttanesca

4 8 -ounce skinless, boneless chicken breasts
Kosher salt and freshly ground pepper
1 Tablespoon extra-virgin olive oil, plus more for drizzling
1 15 -ounce can cherry tomatoes
1 large can marinated artichoke hearts
1/3 cup pitted kalamata olives
2 tablespoons capers, drained
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
3 Tablespoons melted butter
1/2 regular baguette, split
2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh parsley ( I used dry because that’s what I had)

 

Preheat the oven to 400º.
Season the chicken with salt and pepper. Lay out four 12-by-18-inch sheets of foil. Drizzle each sheet with olive oil, then top each with a chicken breast.Combine the tomatoes, artichokes, olives, capers, 2 minced garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon red pepper flakes in a bowl; divide evenly over the chicken. Fold up the edges of the foil and seal each to form a packet; set on a baking sheet. Bake until the chicken is cooked through, about 30 minutes.
Meanwhile, combine the melted butter, 2 minced garlic cloves and 1/4 teaspoon red pepper flakes, and a pinch of salt in a bowl; spread over the baguette halves and sprinkle with the parmesan and parsley. Bake until the bread is golden around the edges, 8 to 10 minutes. Cut each piece in half.Open the foil packets and serve with the garlic bread.

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This was super tasty! I would like to try it with fish as well!

-abp

“Poetry and music are very good friends. Like mommies and daddies and strawberries and cream – they go together.” ~ Nikki Giovanni

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Just because I have started to try and eat healthier most of the time doesn’t mean I have stopped making yummy desserts!

I will never give up desserts and I’m sorry, these low cal/low fat so-called desserts (i.e. greek yogurt with honey and strawberries) just does not cut it!

Granted, one way I do cut a few calories with this dessert is to have frozen vanilla yogurt instead of real ice cream. (I prefer Mayfield)

I honestly can’t tell much of a difference.

Strawberry Cobbler

(adapted from my friend Ann Dunn of Cullman, AL)

  • 1 stick butter
  • 1 cup self rising flour
  • 1 ½ cup sugar (divided)
  • 1 cup milk
  • 3 cups strawberries, sliced
  • 1 tablespoon lemon juice

Preheat oven to 350°.

Melt butter in a 2 quart casserole dish (I just put the butter in the pan and place in the oven while it preheats – but don’t let it start to bubble).

Mix flour, milk and 1 cup of sugar in a bowl and pour on top of melted butter.

In a separate bowl, toss strawberries with lemon juice and then mix in ½ cup sugar.

Pour strawberries over flour mixture.

Bake for 35-45 minutes or until golden brown.

Serve warm with vanilla ice cream.

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Oh my. This is slap ‘yo mama good!!
-abp

“If everything seems under control, you’re just not going fast enough.” ~ Mario Andretti

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You know what my favorite thing is about shrimp dishes?

How fast they cook!

Granted, for it to be quick, you need to buy peeled and de-veined shrimp. (worth every penny IMO!)

Although I’m at home most of the time now – my time is not my own, so quick and tasty meals are perfect for a week night meal.

This is a perfect example.

 Baked Greek Shrimp

(adapted from Cooking Light)

  • 1 tablespoon fresh lemon juice
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 teaspoon olive oil
  • 1 tablespoon Greek Seasoning
  • 1/2 cup chopped onion
  • 2 garlic clove, minced
  • 2 tablespoons bottled clam juice
  • 1 tablespoon white wine
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1 (14.5-ounce) can diced tomatoes, drained
  • cooking spray
  • 3/4 cup (2 ounces) crumbled feta cheese$
  • 1 tablespoons dried parsley

Preheat oven to 450°.

Combine lemon juice, greek seasoning and shrimp in a large bowl; toss well.

Heat oil in a large nonstick skillet over medium-high heat.  Add onion to pan; sauté 2-3 minutes. Add garlic; sauté 1 minute. Add clam juice, wine, oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in shrimp mixture. Place mixture in an 11 x 7–inch baking dish coated with cooking spray. Sprinkle cheese evenly over mixture.

Bake at 450° for 12 minutes or until shrimp are done and cheese melts. Sprinkle with parsley; serve over cooked orzo.

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“Everyone should have kids. They are the greatest joy in the world. But they are also terrorists. You’ll realize this as soon as they are born and they start using sleep deprivation to break you.” ~ Ray Romano

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I have found that when I’m eating healthier, I have more energy and I’m not as sluggish.

I know, I know – everybody has always told me I would feel better the better I ate (my husband included) but now I can actually say I believe them…………as much as it pains me to say he was right.

Anyway – it’s good timing because we are living with a teething baby and sleep has been very limited. I’m a walking zombie and need all the help I can get!

Moroccan Chicken Salad Wraps

(adapted from Cooking Light)

  • 1 cup packed fresh spinach leaves
  • 1/2 cup packed fresh mint leaves
  • 1 small shallot, coarsely chopped
  • 1 garlic clove, peeled and crushed
  • 1/2 cup plain nonfat Greek yogurt
  • 3/8 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground red pepper
  • 1 ½ cups of cooked boneless, skinless chicken (chopped)
  • 4 whole wheat wraps
  • 1/4 cup red bell pepper, chopped
  • 4 teaspoons pine nuts, toasted

Place first 4 ingredients in the bowl of a food processor, and process until coarsely chopped. Place spinach mixture in a bowl; stir in yogurt, 1/8 teaspoon salt, and black pepper.

Combine remaining 1/4 teaspoon salt, juice, and next 5 ingredients (through red pepper) in a medium bowl. Add chicken and nuts; toss.

Divide spinach mixture and chicken mixture evenly (or to your liking) among the wraps.

Roll up and eat. 🙂

*this recipe is for 2 servings – it can be easily doubled*

 

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Very different and very refreshing!

-abp

“I think children are like pancakes. You sort of ruin the first one, and you get better at it the second time around.” ~ Kelly Ripa

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Hello friends!

I’m sorry it’s been a little while but it has been a busy spring – if you want to call it spring. brrrrrr.

I’m ready for it to get warm and stay warm. Mid-April and still worrying about your plants freezing. Not cool.

On another note – I’m still on my quest to find GOOD food that is GOOD for you. I have had a few misses but I’ve also found some keepers and last night we had one of those!

It still surprises me to find something that has all the flavor without all the calories.

Lemon Poppy seed Pancakes with Blueberry Compote

(adapted from Cooking Light)

  • 3 cups fresh or frozen blueberries
  • 6 tablespoons sugar, divided
  • 3 teaspoons grated lemon rind, divided
  • 2 tablespoons fresh lemon juice, divided
  • 1 tablespoon water
  • 6.6 ounces white whole-wheat flour (about 1 1/2 cups)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup fat-free milk
  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 2 tablespoons poppy seeds
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • Cooking spray

Combine blueberries, 1/4 cup sugar, 1 teaspoon rind, 1 tablespoon juice, and 1 tablespoon water in a small saucepan; bring to a boil over medium-high heat. Cook 10 minutes or until blueberries break down, stirring frequently.

While compote cooks, combine remaining 2 tablespoons sugar and remaining 2 teaspoons rind in a large bowl. Using your fingers, rub rind mixture together for 15 seconds. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour, baking powder, and salt to rind mixture, stirring with a whisk. Combine milk and next 5 ingredients (through eggs) in a small bowl, stirring with a whisk; add remaining 1 tablespoon lemon juice. Add milk mixture to flour mixture, stirring just until moist.

Preheat nonstick pan to medium heat. Coat pan with cooking spray. Spoon 1/4 cup batter per pancake onto pan. Cook 3 minutes or until edges begin to bubble and bottom is browned. Turn pancakes over; cook 3 minutes or until done. Serve with blueberry compote.

 

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If you are short on time or ingredients or just prefer plain – this is a great healthy pancake recipe without the lemon or poppy seeds. I plan on it being the pancakes my little Elizabeth grows up with.

-abp

Nutritional Information

Amount per serving (serving = 2 pancakes and ¼ cup compote)

  • Calories: 286
  • Fat: 6.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.9g
  • Protein: 10g
  • Carbohydrate: 46g
  • Fiber: 6g
  • Cholesterol: 64mg
  • Iron: 2mg
  • Sodium: 279mg
  • Calcium: 219mg

 

“It takes as much energy to wish as it does to plan.” ~ Eleanor Roosevelt

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I ran across the best little recipe on Pinterest the other day!

Since I’ve been on this little health kick I am noticing recipes that I would normally skim right on past.  I have been missing out.

I’m thrilled that this little jewel caught my eye.

It’s always good to get a little burst of energy in the morning as you are headed out the door or on your way out to exercise. A lot of those times it would be one of those blah fiber type bars. They’ve always tasted ok but they were usually dry and tough and seemed old even if they were not.

Well, no more! My now go-to burst of energy is homemade. Not only are they not dry, they taste great!

Energy Bites

(adapted from Lil’ Luna)

  • 1 cup quick cooking oats
  • 1/2 cup all natural peanut butter
  • 1/3 cup honey
  • 1 cup coconut flakes
  • 1/2 cup milled flaxseed
  • 1 tsp vanilla
  • 1/2 cup mini chocolate chips

Mix all dry ingredients together then add in the wet ingredients.

Place in fridge for 30 minutes, then roll into 1 inch balls.

Store in refrigerator in airtight container.

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-abp

“In the course of my life, I have often had to eat my words, and I must confess that I have always found it a wholesome diet.” ~ Winston Churchill

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I guess I’m going to have to eat a little crow.

I was for sure there was no way that I could find (or if I did, enjoy) any lighter (i.e. diet) meals to cook at home.

I’m a southern cook – I like butter and lots of bread. Both preferably fried.

But no need to fret because this leopard has not changed its spots. I have just expanded my horizons a bit and I’m so glad I did because I really needed to start working on this baby weight but cooking is my joy and I was afraid I would be bound to lettuce and grilled chicken forever.

Here is one of my new finds.

Greek Stuffed Chicken with Mango Sauce

(adapted from The Chew)

Chicken

  • 10 oz feta cheese
  • 1 cup packed spinach, chopped
  • 1/2 cup packed parsley, chopped
  • 2 teaspoons minced garlic (the kind in the jar)
  • 2 teaspoons olive oil
  • 2 teaspoons fresh ground pepper
  • 1 Tablespoon Greek seasoning
  • 4 boneless, skinless chicken breasts, pounded thin

Mango Sauce

  • 1 large or 2 small mangoes, peeled and chopped
  • 1 14 oz can tomato sauce
  • 1 teaspoon dried onion
  • 1 teaspoon Greek seasoning
  • 1/2 Jalapeno pepper with ribs and seeds removed, minced

Preheat oven to 375º.

In a medium bowl, mix feta, spinach, parsley, garlic, olive oil and pepper.

Divide mixture between the 4 chicken breasts. Fold over, season with greek seasoning.

Place in greased pan.

Bake for 45 minutes or until cooked through.

Meanwhile, bring all sauce ingredients to a boil in a small saucepan. Reduce to low and simmer for 20-30 minutes.

Serve over chicken.

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-abp

“Love is a fruit in season at all times, and within the reach of every hand.” ~ Mother Teresa

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When I’m trying to eat healthier, one of the things I try and keep on hand are ingredients for smoothies. Frozen fruit, yogurt, juice, protein powder etc.

They are tasty, filling and if you make them right – good for you.

I usually have the typical one with strawberries, blueberries and bananas but I wanted to switch it up a bit.

The following recipe did just that and it did not disappoint.

Citrus Banana Oat Smoothie

(adapted from Cooking Light)

  • 2/3 cup fresh orange juice
  • 1/2 cup prepared quick-cooking oats
  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 1 tablespoon flaxseed meal
  • 1 tablespoon honey
  • 1/2 teaspoon grated orange rind
  • 1 large banana, sliced and frozen
  • 1 cup ice cubes
  • 1/2 scoop of vanilla protein powder

Pour everything in blender and blend until smooth.

Makes 2 servings. Around 260 calories per serving.

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-abp

“There is no such thing as a guilty pleasure.” ~ Douglas Wilson

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Since I am now a SAHM – I must admit, there is a decent amount of TV watching going on.

I’ll even go a little farther – I’m back to being hooked on Days of Our Lives – yep, there I said it. Don’t judge.

But I’m not much interested in talk shows except for one – The Chew! It’s fabulous and perfect for a foodie like me – it’s funny, entertaining and has great recipes and food tips.

(Kathie Lee and Hoda are a daily must too!)

I’m giving away all my secrets.

Oh, well.

Anyway, this is the first recipe from The Chew that I have tried and it will not be my last! So good yet totally do-able.

Spaghetti Bolognese

(adapted from The Chew)

  • Extra-Virgin Olive Oil
  • 1 medium Onion (chopped)
  • 1 Carrot (chopped)
  • 6 slices Smoked Bacon (chopped)
  • 8 ounces Ground Pork
  • 8 ounces Ground Beef
  • 6 Garlic Cloves (crushed with garlic press or fork)
  • 1/4 cup Sweet Vermouth
  • 1 cup White Wine
  • 1 cup Chicken Stock
  • 1 28 ounce can Whole Peeled Tomatoes (crushed by hand)
  • 1 cup Milk
  • 1 1/2 pounds Spaghetti
  • Salt
  • Freshly Cracked Black Pepper
  • Freshly Grated Parmesan Cheese

Saute onion, carrot and bacon in olive oil until soft. Add pork and beef, season with salt and pepper. Cook until browned. Add crushed garlic, cook until fragrant (30 seconds – 1 minute).

Deglaze with vermouth, then add in wine and chicken broth. Add tomatoes, bring to a boil and reduce to a simmer. Cover and cook for 6 hours, stirring occasionally.

30 minutes before serving, add in milk and cook for 30 minutes.

Serve with al dente spaghetti noodles, reserving some pasta water to thin if necessary. Top with Parmesan cheese.

This dish plays a trick on your eyes – Spaghetti Bolognese is a very traditional Italian meal just like regular spaghetti. It also looks like traditional spaghetti but it doesn’t taste like traditional spaghetti. If you will notice this does not have the familiar ingredients like basil and oregano but do not let you turn you off – it’s a fabulous Italian dinner!

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-abp

“You know what the secret to weight loss is? Don’t eat much.” ~ Simon Cowell

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Okay, I’ve been on this healthier, lower carb, gotta loose some baby weight diet for the past few days.

I’ve never liked it, never been good at it and pretty much know I will never stick to it for long but sometimes it just has to be done.

This time around though, I’ve tried to be creative with my “chicken”. Think outside the box a little. So last night, instead of a typical grilled chicken salad – I decided to step it up with Taziki’s Friday Pasta Salad. (with whole grain pasta, of course)

It was fabulous – it did not feel like diet food at all, which is good because I would just as soon eat nothing than eat blah food.

The recipe below is for the full recipe of the dressing which can be stored in the refrigerator for up to 2 weeks and is great to throw on any salad. The remaining ingredients can be adjusted to how many you are serving. Of course you could always half the dressing too.

Taziki’s Friday Pasta

Dressing

  • 3 tablespoons fresh thyme, chopped
  • 1 tablespoon green onion or shallot, minced
  • ½ cup balsamic vinegar
  • Juice from one lemon
  • 1 teaspoon sugar
  • 1 tablespoon Dijon mustard
  • 1 ½ cups olive oil
  • Salt and pepper to taste

Salad

  • 3 chicken breasts, seasoned with Greek seasoning and pan fried, chopped
  • 1 lb of whole wheat penne pasta
  • 2 small tomatoes, chopped
  • 1 bag mixed greens
  • 1 bag of baby spinach
  • Handful of chopped basil

For the dressing, put first 6 ingredients through mustard in bowl, mix. Then slowly whisk in olive oil and season with salt and pepper. Refrigerate, covered for at least 30 minutes.

Combine chopped chicken and cooked pasta and coat with dressing (amount determined by how much you made)

Mix greens and place a serving size on each plate. Top with pasta/chicken mixture. Then sprinkle tomatoes, feta and basil.

You may want to add a little dressing to your greens as well. Just a personal preference and how healthy you want to be. 😉

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-abp