Strawberry Spinach Salad w/ Grilled Chicken

These days, when I make baked or grilled chicken, I always try to make one or two extra servings so I can use it for a few future meals.  What a time saver!  And, I'm not sure what it is, but there's just something about the taste of leftover chicken.  Maybe it tastes so good - either warmed or cold - because the spices have had extra time to sit and be absorbed by the meat a bit.  Or, maybe it tastes great because you know you won't have to cook anything for the meal you are about to use it with!  Sometimes the easy way out just tastes so good, doesn't it?

On this particular day, I needed not only to use up my extra grilled chicken, but the baby spinach leaves in my refrigerator didn't have much longer before they would wilt their way into the garbage.  AND, for some amazingly good reason, the strawberries at the store have looked great lately and the sales have made them even better.  I don't know about you, but I love a sweet fruit in my salad, and strawberries seem to marry beautifully with the sometimes sharp bite of the spinach leaves.  Lunch today?  A strawberry spinach salad, topped with grilled chicken pieces, almonds and a little balsamic vinegar.

Doesn't this salad look like summer in a bowl?!

Ingredients:
2-3 cups baby spinach
1 pre-cooked, portion-sized chicken breast (baked, grilled, parboiled, etc.)
5 large strawberries, cut into fourths (about 1/2 cup)
9 almonds, coarsely chopped
balsamic vinegar to taste (I used 1 tbsp)

Directions:
ONE: Even baby spinach leaves can be pretty big for one bite, so I usually take several leaves and tear them in half.  Do this for all leaves and place in a large bowl (I like a shallow bowl so all ingredients can be spread out and eaten together).

TWO: Slice cooked chicken breast into slices or pieces, whichever suites your fancy.  The smaller the pieces, the more you can enjoy with each bite.

THREE: Cut each strawberry into fourths, or smaller if desired.  Coarsely chop the almonds and sprinkle over the top of the salad.

FOUR: Add balsamic vinegar.  I added mine 'straight up', but you could certainly use a mixture of olive oil and vinegar or a low-cal balsamic vinaigrette dressing.

Even though it's winter, we can still enjoy the tastes of summer with this salad that is packed with flavor (and nutrition).  I hope you find this a great way to use up your leftover cooked chicken!

Skinny Barbecue Meatloaf

Oh, I have a funny story to share...  After having my third child, one of our friends delivered a meal to us and, although delighted not to have to cook dinner, I was so disappointed when I looked to see it was meatloaf.  "Oh, no (ick)! How am I going to eat this AND be able to thank her for the great meal afterward?!".  Well, not only did I eat my words, I also ate way more than my share of her delicious meatloaf.  Again, an 'I've grown up' taste change I am thankful for.  Here's something else funny...  The recipe I'm sharing isn't the same as the one sweetly delivered to my door three years ago, but it is just as delicious!  And, what makes it even better - it's a skinny version.  Wahoo!

I've been meaning to make my own meatloaf ever since that 'revelation day' when I discovered I do, indeed, like meatloaf.  I'm not sure what kept me from making it for so long - maybe it was the scary process of putting meat into a pan and expecting it to come out as...a loaf.  Now that I'm a bit more health conscious than I was three years ago, I had to forgo the original recipe (even though it was SO delicious) and find a healthier method.  Enter: ground turkey.  Seriously, I think this is the miracle meat.  It's so much lower in fat and calories than ground beef yet can be used as a substitute in almost any ground beef recipe.  And, most people won't even taste the difference (or may prefer it)!  This is especially important when it comes to my kids.  They LOVE tacos, so when I started using ground turkey instead of traditional beef, I feared they wouldn't eat.  But...they've never noticed the difference and still munch up those tacos like they're going out of style.  I digress...  Turkey meatloaf - like the traditional only better.  And, topped with barbecue sauce instead of ketchup?  Oh, my - moist and delicious!

Ingredients:
1 - 1 1/4 lbs ground turkey (a typical Jennie-O package is 1.25 lbs)
1/2 cup plain bread crumbs
1 cup chopped yellow onion
1/2 cup + 1/2 cup barbecue sauce
2 tbsp Worcestershire sauce
2 egg whites
1/4 tsp salt
ground black pepper to taste

Directions:
ONE: Preheat oven to 350 degrees.  Instead of using a loaf pan, simply line a baking sheet with foil and shape by hand.  This allows for the fat to run out and away from the meatloaf, rather than being cooked into it.  Clever!  Oh, and you may want to spray the foil before shaping - mine stuck a bit after cooking.

TWO: In a large mixing bowl, combine all ingredients except for 1/2 cup of barbecue sauce - this is reserved for the top.  I mixed mine by hand, but you could certainly use a utensil.  Mix well.

THREE: Place meatloaf mixture onto the pan and shape by hand into a 9x3 (this is SO approximate) loaf.

FOUR: Spread the reserved 1/2 cup of barbecue sauce over the top of the meatloaf and bake for 1 hour.  Let stand and cool for about 5 minutes before slicing.

My husband ooooh'd and aaaah'd over this meatloaf and told me I could make it whenever I wanted.  Even my daughter, after hesitantly tasting it, asked for a slice.  And, me?  I could have eaten half the loaf - but didn't.  :)  Try it and let me know what you think in the comments below!



Nutrition note: The original recipe calculated each serving (about 1/4 or 1/5 of the loaf, depending on if you use 1 pound or 1.25) to be 252 calories, but when I put all the ingredients into Livestrong.com, I came up with about 350 calories.  Either way, a few slices with some veggies makes for a great, filling meal (and one that has far fewer calories than its 'beefy' cousin).

Balsamic Glazed Salmon

I admit it - I have a new obsession.  Well, I have a lot of obsessions, but let's just stay focused.  My newest food love is salmon!  Now, let me back up a bit and share a little bit of history.  First, I have NEVER liked salmon, let alone thought about new ways to cook it while lying in bed (seriously).  There was a time when my mother made a salmon loaf and I was made to eat it.  Perhaps this turned me off to it for a few years, give or take twenty-five.  Perhaps you'll remember how much I love Tilapia (read about it here) because of its mild flavor, something salmon is not really known for.  I don't like any sort of fish that has a stronger flavor than what it's been cooked with.  Until now, that is.  You know the old adage that our tastes change as we get older..?  I must be doing a whole lot of getting older, because my tastes sure are changing!

After hesitantly biting into one of the most delicious forkfulls of salmon while at the Grand Luxe Cafe with my hubby in Chicago, I really didn't want to admit to him how much I liked it (it was his meal, after all, and I knew he would offer to share more - but, I might have eaten it all).  It was topped with a miso glaze, was light in flavor and melt-in-your-mouth amazing.  I've been obsessed (and surprised) ever since.

One of things I've learned in this short process is that fresh fish isn't supposed to taste fishy.  Really.  That's the secret and it's a pretty good one to know.  I'm sure you've seen those gigantic pink fillets of salmon in the seafood case.  Are you as intimidated by them as I am?  I have never known how to handle, store or cook fresh salmon, so I took it easy on myself and bought fresh - but frozen - Atlantic salmon from the local bulk food store.  The bag came with perfect portion-sized fillets and seemed easy enough to prepare.  Score!  Now, could I actually cook it and have it come out edible..?  Indeed, it was a HUGE success.

If you love salmon - or maybe even if you don't - you have to try this easy-to-prepare baked method with its amazing balsamic glaze.  Honestly, I couldn't get enough of it (and that's a lot, coming from an historically known 'fish hater').

Ingredients:

2 portion-sized salmon fillets (approx. 4 oz)

salt & pepper to taste

olive oil (or non-stick) spray - I use olive oil in a Misto sprayer

1/3 cup balsamic vinegar

1 tbsp maple syrup

1/2 tbsp dijon mustard

1 clove garlic, finely minced or grated

Directions:

ONE: Preheat oven to 350 degrees.  Meanwhile, prepare glaze by combining the vinegar, syrup, mustard and garlic in a small saucepan, whisking to thoroughly mix.  Bring to a boil over medium heat and then reduce heat and simmer for about 12 minutes or until thick.  Remove from heat and cool while fish is cooking.

TWO: Place salmon fillets in a small baking dish sprayed with olive oil or non-stick cooking spray and sprinkle lightly with salt and pepper.  I did additionally spray the top of the salmon with a little olive oil spray, just to brown the top a little while baking.  For a 4 oz fillet, cook 12-15 minutes or until it flakes easily.  The fillets we had were actually more like 6 ounces, and I baked according to package instructions, which was 15-20 minutes.

THREE: Once cooked through and flaky, remove salmon and let stand for 5 minutes.  Slide your perfectly prepared salmon fillet onto a plate with vegetables - I served ours with edamame and sweet potato.  Drizzle the balsamic glaze over salmon (and vegetables, if desired) and enjoy!

In addition to all the great taste of this dish, you get a good dose of heart-healthy omega-3 fatty acids.  Salmon is also known to be a fish that contains lower amounts of mercury than its other swimming friends, so it's totally safe to eat twice a week.  Sweet!

Recipe adapted from Giada, one of my favorite Italian chefs.

Roasted Balsamic Brussel Sprouts

Wait...what?!?  Brussel sprouts?  Yes, it's true.  Believe me - I didn't EVER think I would be eating brussel sprouts, let alone blogging about them!  But, I have recently fallen in love with these little mini cabbages and can't wait for you to try this delicious recipe.  I have to tell you - I'm pretty sure I had never tried a brussel sprout until this past year when I was in Denver visiting some dear friends.  We went to an amazing restaurant (Root Down), and when brussel sprouts came as a side with my friend's entree, I sheepishly asked if I may try one.  I was so excited that I loved it!  Good thing my friend was sitting across from me, or I may have snuck one or two more off his plate!

Once home, I investigated simple preparation methods, many of them found on Pinterest (don't you love that site?!).  I also received a few organic produce shipments that contained brussel sprouts and I needed to figure out what to do with them.  To be honest, I was a little intimidated by the mysterious vegetables that so many people seemed to loathe.  I didn't want to cover them with cheese sauce (although that does sound yummy on cold, rainy days such as this one), and I didn't want to steam or boil them for fear they would be a soggy mess.  Thanks to several suggestions and recipe ideas, I combined a few of each to come up with the recipe that follows.

Ingredients:

1 pound (give or take) fresh brussel sprouts

2 tbsp extra-virgin olive oil

1.5 tbsp balsamic vinegar

3 or 4 cloves of minced or grated garlic (the more the better!)

salt and pepper to taste

Directions:

ONE: Preheat oven to 400 degrees.  Trim off any wilted external leaves.  You will know you are pulling off the wilted ones because they come off easily.  I also found it easy to remove leaves by trimming a little off the bottom root of the sprout.  The roots looked a little brown to me anyway, so trimming it seemed the right thing to do.  After removing wilted leaves, cut each brussel sprout in half.





I just love the color of these beautiful little vegetables!

TWO: Place halved brussel sprouts in a large mixing bowl and add olive oil, vinegar, and garlic.  Toss the spouts with the oil/vinegar mixture until evenly coated.  In a 9x13 baking dish, arrange the sprouts cut side up in a single layer and sprinkle with salt and pepper.



This is how the sprouts look once tossed with the olive olive oil and vinegar/garlic and sprinkled with S&P.  They are ready to pop in the oven!

THREE: Place sprouts in oven and roast for about 20 minutes or until browned on the surface.  Carefully flip the spouts over (cut side down) with tongs and roast for another 10-15 minutes until nicely browned and tender.  I made sure to try one of the bigger ones before taking them all out of the oven.

Roasting them in the oven like this allows them to get tender throughout but browned and slightly crispy on the outside.  They were so delicious looking that even my five year-old tried them (and ate a few too!).  They make a terrifc side dish and are full of nutrients.  Try this super mini cabbages tonight and tell me what you think in the comments below!

While I used a combination of several recipes, the one on Noob Cook inspired me most.

Hummus Chicken Salad

In my search for a healthy alternative to mayo-laden chicken salad, I was tipped off to the idea of using hummus as the base.  Are you kidding me?!  What a great idea (and one I wish I would have come up with all on my own)!  This recipe couldn't be more simple - in preparation and in goodness!  Hummus adds the perfect amount of moisture and a super yummy, garlicky kick, while the apples and grapes pair up for a sweet twist.  Oh, and don't forget the English muffin!  By choosing the whole wheat variety, you can keep it healthy and those little rounds provide the perfect portion size of carbs for your meal.  I'm in love with this lunch idea! 

Oh, and did I mention...  I cheat a bit in this recipe (what, me?!).  While this would certainly be delicious with cubed, grilled chicken, I just didn't have the time for it on this particular day.  Nonetheless, the canned chicken breast lends itself to a perfectly tasty, quick protein source for an incredible open-faced sandwich.  Now, let's get to it (because I'm getting hungry)!

Ingredients:

1 English muffin - I prefer mine toasted because, remember, I'm a crunch lover
1/2 cup canned, chunk chicken breast - drained and separated/shredded
2 tbsp hummus - the garlic would be great, but classic is just as lovely
1/4 cup red grapes, halved
1/4 apple, cut into chunks
3-4 almonds, coarsely chopped

While I did forget the almonds in the picture of ingredients, they are an essential part of this recipe.  You could definitely use another healthy nut like walnuts, but I always have a lot of raw almonds on hand.  More super crunch (and a heart-healthy fat) sprinkled on top - yes!

Directions:

Drain chicken, put into a bowl and shred with a fork.  Place each half of the English muffin into the toaster and toast to desired crispiness.  While all that's going on, put 2 tablespoons of hummus into the bowl and mix together with the shredded chicken.  Once mixed, add the grapes and apple chunks (a little at a time - no messes!) and mix that in with the chicken/hummus mixture.  When it's all mixed up, divide it evenly and place each delicious heap onto its own half of muffin.  Top with a few chopped almonds and EAT!  Take note: you will probably need a fork along side this sandwich - you won't want to leave any of that goodness on your plate!

If you are watching your carbs a little more carefully, you could serve this up on a fresh bed of baby spinach or crunchy romaine - that would taste terrific too!  And, for those of you who can't live without a little cheese, try sprinkling a little over the top and broiling it - but only for a minute (NOTE: blogger does not assume any responsibility for burnt food coming from the broiler - I don't ever have much luck with that thing!).

When eating this, I want to know if you had the same thought I did - "I can't believe I didn't think about using hummus for chicken salad before - it's delicious!"...?!  Drop me a comment and let me know!

Many thanks to Brian at Seung-ni Fit Club for this brilliant idea!

Lemon Poppy Seed Mini Muffins

I don't usually crave sweet things - I'm more of a salty, savory, crunchy kind of gal.  But, when I see a picture of something that looks yummy, is relatively easy to prepare AND is good for you, I sometimes can't resist.  Such was the case with these muffins.  I have been looking through a lot of 'healthy choices' cookbooks since my Body Challenge started a few weeks ago, and these little beauties popped right out at me.  I have never claimed to be much of a baker so, while wondering if they would actually come out of the muffin tin when done, I decided to give them a try.

I only needed to buy a few ingredients that I didn't already have in my cupboard (like oat flour), but after running out and picking a few things up, I whipped these mini muffins up after the kids went to bed.  I love it when they like to help, but I also love it when they don't - you know..?  Anyway...  They only took about 15 minutes to prepare before I slid them in the oven, and I was pleasantly surprised at how easily they came together.  If you like lemon poppy seed treats and are trying to keep the sweets to a minimum - or even if you aren't - these are a great snack or a sweet addition to a scrambled egg breakfast.  AND, at just over 40 calories each, you can afford to eat a few on the go (in fact, they are almost too portable).

Ingredients:

Non-stick cooking spray

1 cup whole grain oat flour (found in a small bag by other flours)

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/2 cup fat-free vanilla yogurt

3 large egg whites (I used the equivalent amount in liquid egg whites)

1/3 cup honey

1 tsp vanilla extract

1/2 tsp lemon extract

1 tbsp grated lemon peel

2 tsp poppy seeds

Directions:

Preheat oven to 350 degrees.  Lightly spray mini muffin tin with non-stick cooking spray.  The original recipe suggests processing the flour in a food processor until it's the consistency of all-purpose flour, but I didn't see a need to do this (and they turned out fine).  Combine the flour, baking soda, baking powder and salt.  Sift (or stir gently) the dry mixture.  In a separate mixing bowl, combine the yogurt, egg whites, honey, vanilla and lemon extract until well mixed.  Add the dry mixture to the yogurt mixture until just combined and then add the lemon peel and poppy seeds.  By the way, if you don't have a lemon (or an easy way to grate the peel, like a microplane), I think they would still turn out good without it.  Spoon the batter into the prepared muffin tin.  Bake for 9-11 minutes or until a toothpick inserted in the center comes out clean (or close to clean).  Cool the muffins for 5-10 minutes before removing from tin, and then finish cooling on a rack.

To my surprise, most came out of the muffin tin without incident and, more importantly, tasted amazing.  They also stored great in a simple gallon zip bag and everyone who tried them loved them (okay, except for my picky eater).  I love it when healthy ingredients come together to make a really delicious treat that others wouldn't even suspect as being good for them!  Give them a try and let me know what YOU think.

BTW... For all my fellow Body Challengers reading this, each muffin has 1g of protein and 8g of carbs, so I think one muffin is perfect to have with a string cheese for a 1P-1C-1F snack.  YUM!

Recipe adapted from The Biggest Loser Cookbook

Skinny Chicken & Veggie Pizza

For fear of being accused of hiding something while providing potentially less than healthy meals - like Paula Deen's recent 'reveal' - I feel I must share something with you all.  No, my 'secret' is not an illness or an affliction, but rather an attempt at a lifestyle change - in eating, that is.  For the next eight weeks, I have committed to a Body Challenge, provided by my amazing fit club.  I had already been working out 4-5 times a week at the gym since the summer, but wasn't focusing as much on my food intake (and the nutrition of that food) as I should have been.  I'm excited to marry the exercise with the food and healthy eating habits, and see what results will come!

Does this mean I won't be sharing amazing, yummy recipes with you over the next two months?  No way!  Listen...I LOVE food.  I mean...seriously.  So, instead of just following a recipe as is, I hope to provide healthy substitutions and yummy 'skinny' meals that still look and taste just as great as all the others I've posted so far.  After all, I don't eat something I don't think tastes great.  Promise.

On that note...  Take a taste of this skinny barbecue chicken and veggie pizza.  Skinny not just because it has such a thin crust, but because eating ingredients like these and in these ratios will help make you skinny!  Also, I really love crunch, and the crust on this pizza delivers. 

Oh, and I know I've posted a barbecue chicken pizza recipe before, but this one is different enough and, with a little creativity, provides an endless amount of combinations for the perfect, balanced dinner or shared snack.  What a great way to use up leftovers or try a new ingredient you otherwise wouldn't in a larger amount.  Have fun with it!

Ingredients:
Whole wheat tortilla - I use a 6" round
1 tbsp barbecue sauce - best to use a low-carb option, but all we had was Sweet Baby Ray's (darn)
Shredded chicken - rotisserie, leftover grilled or even those "cheater" pre-cooked grilled strips
Veggies - this time I used yellow peppers and red onions, but throw anything on there!
Shredded Mozzerella - just a few pinches over the top adds enough flavor and helps the toppings 'stick'

Directions:
Preheat oven to 400 degrees.  Top wheat tortilla with 1 tablespoon of barbecue sauce and spread evenly.  I know it doesn't sound like a lot, but a little goes a long way - especially in taste!  Top sauce with chicken and veggies of choice.  Sprinkle a few pinches (check the serving size on the back of the package) of mozzerella cheese.  Place tortilla pizza on a baking sheet or stone and bake for 8-10 minutes, depending on desired crispiness of crust.  Be sure to check after 8 minutes, because the crust can brown up quickly!  Slice into crispy wedges and serve immediately.

These delicious little pizzas really hit the spot when you are craving the...well, for lack of a better description...more fatty version (did she really just say that?!).  By coincidence (or perhaps very clever planning), the tortillas can't hold too many heavy toppings, so it helps us naturally pracitce portion control.  Easy is always better!  Let me know what healthy toppings you tried in your comments below!


Recipe inspiration provided by The Biggest Loser Cookbook

Easy Italian Pasta with Tomatoes and Beans

It's cold today here in Michigan.  I'm talking zero degree wind chill cold.  And, as usual, I'm not prepared with all the ingredients to make a fantastic soup (like this one my friend Megan has on her blog), but this pasta dish is warm and cheesy and filling.  Pair it with some nice crusty bread and a spinach salad (you may have leftovers from the recipe) and you've got a great meal in a very short amount of time.

It's amazing to me when just a few ingredients can come together to make something that tastes fantastic.  Such is the case with this easy pasta dish.  The original recipe calls it Greek pasta, but I think the only reason for that is the feta that is sprinkled over the top at the end.  While I could eat feta straight out of the container (cheese might just be my disease- mmmmm), the rest of my family isn't too keen on it, so we used shredded Parmesan and made the dish Italian instead!

We actually sampled this recipe while walking through one of our staple grocery stores.  They have started cooking things up in a little 'chef' area (by the fresh breads - they're tricky), and my girls BEG me to try everything they see.  Sometimes I know they won't like it, but they want to try it anyway.  And, more often than not, they really DO like it.  Why didn't all my children inherit this trait?!  Anyway...  We tried this one afternoon and my oldest daughter kept asking for more.  I grabbed a recipe card and we made it a few nights later.  With only five ingredients and a quick cook time, this is my kind of weeknight meal!

Ingredients: 

2 cans Italian-style diced tomatoes

1 can Great Northern beans, drained and rinsed

10 ounces fresh spinach, washed and chopped (10 oz is a normal-sized bag)

8 ounces Penne pasta (or your pasta shape of choice)

1/2 cup shredded Parmesan cheese (or feta, if you like)

Directions:

For the pasta, bring a large sauce pan of salted water to a boil.  Meanwhile, combine the two cans of tomatoes and one can of beans in a large skillet (with high sides).  Bring this combination to a boil over medium-high heat.  Once boiling reduce heat and simmer, uncovered, for 10 minutes. 

At this point, add pasta to boiling water and cook until al dente, or about 10-11 minutes (depending on the pasta - check the side panel on the box for directions). 





It really is almost as easy as boiling water!

After the tomato/bean combo has been simmering for 10 minutes, add the spinach and cook for 2 minutes, or until wilted.  I did not add the whole 10 ounce bag, but you certainly can.  For one, I didn't think there would be enough room in the pan.  And, secondly, I wanted a fresh spinach salad to go along with my meal!



  







It's so pretty.  It almost looks like Christmas!








Drain pasta and divide into bowls. Serve the tomato/bean/spinach sauce over the pasta, and sprinkle with Parmesan (or feta!).

All of us loved the taste and simplicity of this dish.  And, even if you have picky eaters, you can save some of the pasta out and serve that the way your kiddos like (you know, with butter and grated Parm).  My hubby could have done without the wilted spinach, but his reason was texture not taste.  It adds beautiful color (and vitamins!), so if you can handle the texture, add it in for sure.  I was happy with the way this came together so quickly, and it was such a surprisingly yummy change from adding normal marinara to the pasta.  I will come back to this meal for those crazy (cold) weeknights when something warm needs to come to the table in a jiffy!

Many thanks to the chefs at Meijer for sharing this with us.

Hat & Mitten Organizer

When the weather outside looks like this...

...I get a little excited.  And not because it's snowy and cold outside.  Okay...  I know the topic of organization isn't an exciting one.  I mean, don't get me wrong - it would be VERY exciting to have everything organized.  However, it's one of those things that would be great to have, but one of the last things I have time for.  And, of all the things I chose to organize, hats and mittens really should be one of the last on my list.  But, understand this - we have no mud room in our house and we have no 'landing space' as an entry way.  Really, we have no entry way at all.  When you enter our house, you are either immediately in the living room or directly in the kitchen (or carefully leaning down the basement steps).  So, when the thought of three sets of boots, coats, snow pants, scarves, hats and mittens come flooding in - soaking wet, I might add - the thought gives me shivers (and not just because the door is still open because I am trying to get the stuff off one kid while one kid is still standing in the doorway waiting on the small bit of rug that occupies the floor space in front of the door).  Does it sound like I'm a little touchy about this subject?

Our 'active' cold weather garb used to be housed in the front coat closet, along with numerous coats and all of our shoes (stacked to high heaven).  I thought I was doing well at being organized when I put things into a handled bag that I could easily pull in and out of the closet.  This bag was located on top of the heap of shoes AND we had an back-up bag that was on the top shelf, out of the reach of everyone but an adult (on their tip-toes).  When we couldn't find what we were looking for, guess what ended up dumped out all over the living room floor?  You got it - a sea of hats and mittens.  So, imagine my delight when I saw the most ingenious idea...





A shoe organizer!

There are a variety of shoe organizers to choose from at the nearest home store (or store that has a home section in it).  I was tempted to go for the cheapest because...well...I'm cheap.  But, after quickly envisioning three kids running toward the closet door and ripping their gear out of the pockets, I decided that an organizer built with a little more quality and thicker material would hold up for longer than one season.  Choosing the canvas variety has been well worth it and is highly recommended. 

The secret is wood screws...

Also, our organizer came with handy over-the-door hooks, but because our closet door faces the living room, we wanted to hide any evidence of it.  So, my brilliant husband used simple wood screws to securely hang the organizer on the inside of the door.  Sure, it took a little longer to get in place, but it sure looks better from the outside.

Who would have thought that a simple shoe organizer could bring so much joy into my life?!  Not only does it keep things extremely organized, everything is up off the floor (away from the shoes) and easy to find.  AND, once I figured out it would be smart to put the little things on the bottom (in reach of the little people in the house, you see), the kids can open the door and grab what they need themselves.

And, voila!  Organization was born.  Um, in the front closet at least.  Now, to tackle the rest of the house...

Tomato Basil Tilapia

Even if you don't like fish, I think you should try this one out.  I don't like many types of fish (I DO make an exception for shellfish).  Actually, Tilapia might be the only type I really enjoy eating, other than those flavored tuna pouches (which I put on crackers and douse with cheese - think mini tuna melts).  Tilapia, however, is a super mild fish and doesn't, in the least bit taste fishy - trust me.  It really doesn't have much of a flavor at all - kind of like how tofu soaks up the flavor of whatever it's cooked in.  So, if you like tomatoes and you like basil and you like garlic, try it.

The original recipe calls for fresh basil and I encourage you to use it if you can find it.  But, at this time of the year - when it's not abundant at farmer's markets and expensive in the stores - I chose to use the freeze-dried version.  Just take pinches from the jar and rub it between your fingers before sprinkling over the fish - you won't notice much of a difference between fresh and dried on the finished product.

Also, big beefsteak tomatoes are great in this recipe.  If you can find organic and/or heirloom, that's even better.  However, again, they aren't as abundant now as they are during the warm summer months.  Because we are baking, this cooking method will bring out the yummy flavor in just about any type of tomato.  When I made it this time, I used Roma tomatoes and simply put two or three slices on top of the fish, instead of one big, beefy one.

Oh, and one other quick note...  I cheated a little (what, me?!) and used frozen Tilapia fillets.  They thaw quickly in the fridge and, although they may be a little thinner than fresh from the fish monger, I really think they taste the same when done.  And they're so inexpensive this way!  Okay...here's the recipe:

Ingredients:

Don't be intimidated by the number of spice ingredients - I can bet you have all of them in your cupboard already.  Once you find them and get them out, it really isn't as bad as it seems.  AND, rather than measure each spice, just make it easy on yourself and sprinkle desired amount over the fish according to which ones you like (and don't).  I will put the amount as called for in the original recipe, but - trust me - just evenly sprinkle and you'll be set.  All the flavors come together to make a really great tasting fish fillet.

Nonstick cooking spray
2 tilapia fillets
1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp minced fresh basil leaves (I use dried)
1 tsp minced fresh oregano leaves (I used dried)
1 tsp onion powder
1 tsp (or 3!) minced garlic (wait 'til you see how much I use)
3 tbsp olive oil
1 large tomato, sliced (or smaller ones as mentioned above)
1 tsp fresh lemon juice (optional)

Directions:
Preheat the oven to 400 degrees.  Spray a small baking dish with nonstick spray.  Place the fish into the dish and sprinkle the fish evenly with all herbs and spices.  Drizzle with 2 tbsp olive oil. 







Don't they look pretty already?  As you can see, I have...um...a slight love affair with garlic.  I'm like a female Emeril.  LOL!  Really, though, garlic makes everything taste better, don't you think?!






Arrange the tomato(es) evenly over the fish and drizzle everything with the remaining 1 tbsp of olive oil. 







And the tomatoes...see how they are glistening with olive oil?!  This is right before they go into the oven.







Slide into the oven and bake for 20-25 minutes, or until fish flakes with a fork.  I like mine to have a little crust around the edge (mmmm...), so I usually bake for 25 minutes, if not a few more - totally personal preference.  If you like lemon on your fish, squeeze a lemon wedge to add some fresh juice over your fish before serving - it enhances all those yummy flavors even more (but I forgot the other night and it STILL tasted amazing).

I really am in love with this recipe.  I have even started making enough so that the hubby and I can have one AND a half pieces for each meal (yes, we ate up the three in the pictures above).  I figure, with it being a healthy 'meat', I'm allowed to do that, right? I'm telling you...every time I eat it, I just savor the flavors and usually mention how much I love it and how great it tastes with every bite.  A little overkill, you think?  I don't know - you let me know if you do the same when you're eating it.


Recipe adapted from my friend (I wish!) Paula Deen.

Brown Bag Popcorn

Boy, we sure have had our share of illnesses sweep through our family this winter already.  And, with the weather being milder than normal, I am fearful of what's to come!  Today is another one of those days - one of my little ones isn't feeling the greatest and I must come up with low-key activities to keep the fever down.  My old standby..?  Movie day!  And, what goes better with movies than popcorn?!

With all the recent hype about microwave popcorn bags containing potentially harmful chemicals, I was compelled to find a healthier alternative.  Yes, we could use an air popper but...we don't have one.  And, we could do it over the stove but...that seems too messy (plus, we have an electric stove and I'm not sure how that would work).  So, I adapted an idea that I remembered from my childhood. I remember watching my step-dad put a brown bag into the microwave and, when he brought it out, it was full of popcorn!

A bag of un-popped popcorn (kernels) is relatively inexpensive, considering the number of servings you can get out of one bag.  Plain popcorn is also high in fiber and low in calories and fat.  I'm sure you've heard it before - popcorn is a great snack when you're watching your diet.  But, it's a great snack even if you aren't! So, I picked up a bag of yellow popcorn kernels and we've been popping in brown paper lunch bags ever since!

My kiddos love helping in the process.  Adding kernels to a bag and having it come out full of fluffy, white popcorn is nothing short of a miracle (in their eyes, at least)!  We find that one lunch bag produces more than enough popcorn for two people to snack on (and I love popcorn).  We do add a little melted butter and salt to our cooked popcorn, but we are able control the amount - another great thing about popping this way.  And, then, guess what?  You can recycle the bag afterward! Follow our 'secret recipe' and enjoy healthier popcorn for your next movie day!

What you'll need:

1 lunch-size brown paper bag

1/3 cup popcorn kernels

Butter and salt to taste (optional)

Directions:

Fully open the brown paper lunch bag and place approximately 1/3 cup of kernels inside.  We have found this is the maximum to both fill the bag and not leave too many un-popped kernels.  Fold the top of the bag over twice - use little folds so there's plenty of air left inside for popping.  Place in microwave and heat on high for 2-3 minutes (depending on your microwave).  We usually set ours for 5 minutes (eek!) and then listen for when the popping starts to slow, which takes about 2 1/2 minutes in our microwave.

That's it!  Open, pour into a bowl (or eat out of the bag) and add small amount of butter and salt, if desired.  You can start enjoying it right away because it's not even steaming when you first unfold the bag (no "Caution: Hot" warnings needed on here!).  Just one more reason to enjoy your guilt-free brown bag popcorn!

Many thanks to my step-dad, Scott, for creating a yummy memory all those years ago.

Easy French Dip Sammies

Sometimes, aren't you just in the mood for a (really) good sandwich?

I guess it was one of those weekends where I just wanted to take the easy way out.  Instead of a traditional big Sunday family meal (which I guess we usually don't have anyway), I decided a hot sandwich, oozing with cheese - and sauce to dip it in - sounded pretty darn good.  The hubby and I love french dip sandwiches and this quick version seemed it was going to fit the bill.

You may have most of the sandwich ingredients on hand in your kitchen.  Don't you love it when you read through a recipe and realize you have almost everything?!  After all, who wants to go to the grocery store on a Sunday afternoon?  Not this girl - but I did anyway, because I needed roast beef (and we were just intent on eating these sandwiches)!  I will tell you that I splurged a bit on the roast beef.  While I would normally buy packaged meat, I decided that fresh deli-sliced beef would be extra tasty on these sandwiches.  And, I'll tell you a secret...I've NEVER bought sliced meat from the deli before (gasp!).  It was kind of fun pressing the little button and getting my "next in line" ticket.  Anyway...  This recipe can easily make more than a few sandwiches.  So, if you divide the amount I spent on the beef by the number of sandwiches the recipe makes, it turns out my version was fairly frugal after all.

Keep in mind - this recipe makes four sandwiches (or two really stacked ones).  If you are only making two, you can certainly pare down on the amount of roast beef, cheese, etc.  I wouldn't, however, make less of the sauce.  While the original recipe suggested pouring the extra sauce on top of the meat and cheese before serving, we are more of a dipping kind of family.  So, I simply poured the soup/sauce mixture into small bowls for an "au jus" dipping experience.  Now, let's get on with it...

Ingredients:

1 can condensed French Onion soup

1 tbsp Worcestershire sauce (I added a little extra - love that stuff!)

3/4 lb thinly sliced deli roast beef

4 hoagie rolls

4 slices provolone cheese, cut in half

1/4 cup drained mild banana pepper rings (optional)

Heat the oven to 400 degrees.  Heat the soup and Worcestershire sauce in a 2-quart saucepan over medium-high heat and bring to a boil.  Once boiling, add desired amount of beef slices and heat through.  You'll want to stir the beef/sauce mixture while it's heating, and you will know it's heated through when the beef goes from pink to brown (not to mention it will be piping hot!).  Divide the beef slices and place onto the hoagie rolls.  Cut each provolone slice in half and place on top of beef.  Place sandwiches on a baking sheet and bake for 3 minutes or until the rolls are toasted and the cheese is nice and melty.  This is the point in the original recipe where you are directed to spoon the remaining soup mixture onto the sandwiches.  If this makes you happy, now's the time to do it.  Otherwise, if you're dippers like us, pour the sauce into bowls for dipping.  Also, if you like mild pepper rings like me, add those on top of the cheese before serving.  They add a nice zing to the sandwich.

That's it!  Hot, cheesy, french dip-type roast beef sandwiches in a flash!  I feel like I cheated with this recipe - it really did taste like it was slow-roasted and simmering all day.  So, I guess, sometimes cheaters really DO win.  :)

Thanks to Campbell's Kitchen for this great dinner idea!

Fruity Greek Yogurt

We are big yogurt eaters (I'm talking we should buy stock in the dairy industry), and I'm particularly pleased that my uber-picky son likes Greek yogurt - at least something healthy is going into his almost eight year-old body, even if it is only once a day!  Some people may not know the incredible protein content of Greek yogurt - a one cup serving size provides about 24 grams of protein, which is nearly half of the recommended protein intake for the day - the DAY!  I also love that the plain variety has no fat and only 130 calories.  That, to me, sounds like a great breakfast - or even a protein-packed super snack!

But, plain yogurt is...well...plain.  It has a bit of a sour taste if eaten 'naked', which is why some people use it as a healthy alternative to sour cream.  I don't know about you, but I'm not too keen on eating sour cream for breakfast.  So, to make a sweeter, healthy and quick breakfast, we first dress up our naked Greek yogurt.

The idea happened kind of serendipitously one day during a cruise through one of our favorite big bulk stores - you know, the ones with all the samples on a Sunday afternoon?  One friendly "sample-giver-outer" was offering their featured plain Greek yogurt, but with a layer of honey on top.  My kids, of course, wanted a sample and - even though I was skeptical they would actually eat it (let alone like it) - I let them each take a small cup off the cart.  To my amazement, the picky one begged me to buy the yogurt and requested yogurt with honey for the next day's breakfast.  What?!  SOLD!

Since that day, I am thinking we need a small refrigerator in the garage, just to store the amount of yogurt we consume in a week's time - seriously.  And, even though it's great with just honey swirled in, my son has taken to adding granola as well.  Again, making me a happy mommy.  And, while I like it with just honey and granola, I find there are a lot of other mix-ins that make it just as - or even more - yummy.  At this time of year, it's hard to find fresh fruit that tastes...um...fresh.  But, this past week I got lucky, and found some great looking fresh strawberries from Florida - AND, they were on sale!  So, using one fresh fruit and one frozen fruit, I made this delicious fruity Greek yogurt.

Ingredients:

1 cup plain Greek yogurt

1 or 2 squeezes of honey

1/2 cup granola

Fresh (or frozen and thawed) fruit of choice

Method:

There's really not one right or wrong way to add to your yogurt.  For mixing simplicity, I add the honey first, give that a few stirs until well blended, and then add the fixins'.

 

After the honey is stirred in, add fruit.  I halved - and in the case of larger pieces, quartered - the strawberries and added them on top of the yogurt.  I used four or five strawberries for this bowl of yogurt.  If you are using frozen fruit, you will most likely want to thaw it a bit before adding it to your yogurt.  I like crunch, but that's what the granola is for!  I used about a half-cup of frozen blueberries, thawing them in the microwave for about 1 minute and 30 seconds.  Once I added the blueberries, I topped the whole thing off with about half of the 1/2 cup of granola.  I like mine super crunchy, so I add a bit at first and then the rest once some has been eaten.

It's easy, quick, tastes great and is super customizable.  All my thanks to that big bulk food store for starting this family breakfast trend.

BBQ Chicken Naan Pizza

Friday is usually our weekly pizza night.  By the end of the week when everyone is tired from school and work, the last thing I want to do is spend a lot of time in the kitchen preparing a meal that most of us are too tired to enjoy anyway.  So, we celebrate our week's end with pizza!  While most of us like getting pizza from the same places, sometimes the hubby and I just get a little tired of the same 'ole, same 'ole.  The kids - they could eat the same pepperoni slices and buttery breadsticks until they turn into one - but the adults were craving something a little different for tonight's pizza affair.  Lucky for us, I had a few pieces of naan bread that needed to be used up (I'll share the Indian dish we had last week in a future post) and my creation went from there.

I really should learn to make homemade pizza dough (and maybe, finally, get out that BRAND NEW Kitchen Aid mixer I've had in the basement since our wedding - don't ask how long), but why slave on a Friday night when you can simply spread your toppings of choice on a thick piece of naan and throw it in the oven?!  I also 'cheated' when it came to the chicken - I purchased pre-cooked, grilled chicken - already cut into strips too.  I know, I know - but it IS Friday!  Here's how it all came together...

Ingredients:

Tandoori Naan bread, 1 piece for each person
Barbecue sauce (we love Sweet Baby Ray's)
Mozzarella cheese
Red onion, cut into thin strips or pieces
Chicken, cooked/grilled and cut into bit-sized pieces or strips

Directions:
Preheat oven to 400 degrees.  While oven is heating, spread a generous layer of BBQ sauce all over the piece of naan, leaving a small rim without sauce for easy "no-fork" eating.  Sprinkle desired amount of mozzarella cheese over the top of the sauce.  Spread pieces of red onion and chicken over the cheese.  Go heavy on the onions (or other veggies if you so choose) if you're watching what you eat - although, chicken IS a lean protein.  To finish the prep, we sprinkled just a bit more cheese over all the toppings - you know, just to hold things in place. 

Place naan on pizza stone or baking sheet and bake for 10-12 minutes or until naan is golden, crispy on the bottom and the cheese is nice and bubbly.  If you prefer the crust a bit more crunchy, bake on the stone for 10 minutes, then slide it off directly onto the oven rack for another 2 minutes.

The thing that's great about this recipe, is that you can be creative and customize it however you like.  I think BBQ sauce, red onion and grilled chicken are a perfect medley, but I can think of many other combos that would be delish as well (pesto or marinara, fresh mozzarella, tomato, basil - for example).

If you like BBQ chicken pizza, you've got to try this super easy and super tasty recipe.  Ooooh, and it smells SO great while it's baking away in the oven.  The naan has such a great texture and flavor - it will taste like you bought take-out from a boutique pizza joint!

Toilet Paper Tube Bird Feeders

Today was one of those days...  Both of my daughters were home and were at each other since their feet hit the floor this morning.  After getting their second requested morning snack around (no worries - they were still breakfast foods), I was thinking we would need to find an activity today that would get them excited about something (other than watching their favorite morning cartoons) and to keep their idle little hands busy.

Let me preface our choice with this small fact: I am really NOT a huge fan of crafts.  When my older daughter says (whines) "Mooooom, can we do a craft?", I cringe inside.  Remember the little tidbit about me not being very creative in my "About Me" section..?  Well, unless I have something simple and planned out to do, I try to suggest other activities like coloring or paper dolls or making pictures for friends - ANYTHING but a craft I have to orchestrate.  Don't get me wrong - I love spending time with my kids.  It's just that I prefer to spend our time together doing something that doesn't require glue and glitter.  So, today, when I suggested we get dressed to shop for a few craft 'ingredients', the idea was welcomed with warm smiles.

This easy (and fun!) activity requires only three things, one of which we seem to have an abundance of (do we use more than the average family, I wonder?!?)...

Materials:

Empty toilet paper tubes
Peanut butter
Bird seed
Twine or yarn (optional)

Directions:

All you need to do for this activity is spread a thin, fairly even layer of peanut butter all over the toilet paper tube and then roll the peanut-buttery tube in bird seed.  Aaaah, I love this type of 'craft'!   





Even little hands were able to do this.  Although, we did stick to chunky, kid-friendly knives.

We chose to use a paper plate for mess control during the PB spreading and for dumping the bird seed onto for easy, less messy rolling (read: no extra dishes - except for maybe the knives).

 

We also chose to use yarn to hang our feeders, as we tend to have a teensy bit of a squirrel problem.  The other option is to simply slide the tube so an empty branch goes right through it.





At first, I punched holes in each end, thinking I would put the yarn through.  NOT thinking, however, about how much easier it really was to just pull a piece of yarn through the tube and tie the ends together.  Perfect!

We don't have a ton of snow on the ground right now, but I bet the birds still appreciate their "free lunch"!  Luckily, for them - and for us - we continue to unroll more and more of this craft's key building material, so I'm sure we'll be making these through the winter for our feathered friends.

Peanut butter and bird seed vs. glue and glitter - hmmm...  Even though this was a little messy, it was a great way to recycle our TP tubes and my little ones had a great time doing it.  Okay, I did too...but don't tell anyone!

Thanks to The Moffatt Girls for this great idea.