Friday seems like so long ago that I can hardly remember what we did. We had plans to go out to eat, but with some torrential down pours right after I got home from work, we decided to order in. We ordered in some chicken shawarma from a new restaurant. It was so-so. So far, I haven’t found a place that competes with a a restaurant by my work. Then we set up an assembly line and put together our wedding invitations. After that was done, we rewarded ourselves with some couch time and started watching Orange is the New Black. Is everyone else watching this show? You should be! It’s great. Saturday morning, I got up and made a veggie loaded breakfast with homemade tomato sauce, spinach, and eggplant. It was so delicious. Then I headed out for a busy day of going to the post office, hair cut
I’ve had a few people ask me lately about meal plans. I’ll give you a run down about how I plan our meals. Brian and I pack and take our lunches to work most days of the week. It’s way cheaper and healthier. Even if you are getting an inexpensive meal out, just keep in mind that restaurants charge you at least 3x or more what it costs them to make it. Meaning: You can make it sooo much cheaper at home. Let’s do the math. If you spend $5 on lunch everyday eating out(which if you live in Chicago you spend more), that means that it’s costs that restaurant at most $1.66 to make your meal. So $5 x 5 days per week is $25 per week on lunches. If you made that same thing at home for $1.66 x 5 days a week, you would have spent $8.33.
With Sunday’s pending ice storm, I decided that a big batch of piping hot soup was in order. I had been drooling over blog posts of vegetable soups all week, so I decided to clean out the crisper drawer in the fridge and transform it to soup. What a good decision. Ingredients: 1 medium onion, sliced or diced 3 large carrots, sliced 3 stalks celery, sliced 2 zucchini, cut in quarters then sliced 1 14oz can diced tomatoes(preferably fire-roasted) 1 15oz can of beans of choice(I used butter beans) 8 cups of vegetable broth 1 1/2 tablespoons olive oil 1 tablespoon minced garlic 1 tablespoon oregano 1 teaspoon parsley 1 teaspoon basil fresh ground pepper Heat oil in dutch oven over medium heat. Add onion and cook for about 5 minutes until glassy. Then stir in garlic and cook for about another minute. Then add in carrots and celery. Cook
I made this soup from the current issue of Eating Well last weekend and have been eating it non stop. Actually, I think I ate it about 8 days in a row. Great flavor and tons of nutrients and anti oxidizing ingredients. And I love cilantro. Do you know all of the health benefits of cilantro? So, make the recipe. And look at all the pictures of me making it.
It’s day 2 of the new year! How is everyone doing on their resolutions? I had a very successful day yesterday. After having a few drinks on New Years Eve, I wanted to eat crap yesterday. Even if I only have one drink, I always want to eat crap the next day. I hate it. Which is why I have cut back and almost eliminated alcohol from my diet. But I didn’t eat crap yesterday. I knew ahead of time that I would probably want to eat crappy and safe guarded myself against it. How? Planning. That is the number one key to being successful in healthy eating. Plan your grocery lists and stick to them. Plan your meals. Plan to have healthy snacks ready. Look at restaurant menus ahead of time and decide on what you will order. Doing this will eliminate the impulsive poor decisions. I almost always
I saw this pinned and thought it had to be too good to be true. I am so glad that I did! A few years ago at Christmas time, my dad and I set forth in the kitchen with the goal to make loaded baked potato soup. Ok, so maybe it was my goal, I just drug him along for the ride. He was a good sport about it. It started with a roux and cooking things in bacon fat. All things that sound wonderful and delicious. It was a painstaking and time-consuming process and highly disappointing when we ended up with a blah product. So blah that we just kept adding things to it to try to give it flavor. It ended up turning out acceptable tasting after a lot of tinkering and no where close to the original recipe. This soup is much different from that soup. Flavorful
I emailed myself this recipe not long after making my last batch of chili. The original recipe is apparently from the Rachael Ray magazine. This chili is very slightly sweet with a deep smokey flavor with some spice. It’s a nice change from the standard chili recipe. Ingredients: 2 tablespoons olive oil 2 pounds lean ground turkey 1 can chipotle chiles in adobo sauce salt and pepper 1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon smoked paprika 1 medium onion, diced 2 cloves garlic, minced 1 gala apple, diced 1 stick cinnamon 1 bay leaf 1 cup apple cider 2 cups chicken stock 3 tablespoons tomato paste Heat the olive oil on medium heat in a large dutch oven or soup pan. Cook onion and garlic until onion translucent. Add in turkey meat. Cook until browned, breaking into chunks while cooking. Finely chop 3 peppers and add that
I have been in soup mode lately. I think it’s the perfect starter, side dish or even main course. I like tomato soup, but not really a fan of the canned stuff. I like mine nice and thick with a lot of flavor, not just a bowl of boring acidity. Since I have never made tomato soup before, I started out by googling things like “the world’s best tomato soup” and “best tomato soup ever.” I quickly eliminated several of them based on the amount of cream they used or the lack of flavor in the ingredients. When I saw this recipe I knew it was similar to one of the favorite bowls of tomato soup I have ever eaten. Ingredients: 8 baby carrots, diced 1 stalk of celery with leaves, chopped 1 small onion diced 2 cloves garlic, minced 2 cans diced tomatoes 1 cup vegetable broth 2 tablespoons
This is a simple and tasty soup. I am a big fan of broth based soups as they are filling, generally low-calorie and a great starter/side for meals. I made this after having some left over pesto from a shrimp pesto pasta that I had made. I found this recipe on the Food Network website when looking for pesto recipes. Ingredients: 5 cloves garlic, thinly sliced pinch of red pepper flakes 1 tablespoon olive oil 2 cans cannellini beans, rinsed and drained 1 cup water 3 tablespoons pesto 1/4 cup Parmesan cheese 3 cups vegetable broth 1 cup chopped celery 1/2 cup chopped kalamata olives 1/2 cup diced red bell pepper Saute garlic and red pepper flakes in olive oil until garlic is fragrant. Add cannellini beans and one cup water. Simmer until thick, about 10 minutes. Add in pesto and Parmesan cheese. Stir well. Add vegetable broth and celery