With fall approaching, I’m getting the bug to bake more. I’m not sure why I’ve always associated baking breads with fall time. Maybe because of the recipes for all things pumpkins. Maybe because the thought of a warm piece of banana bread with a cup of coffee on a cold morning sounds incredibly appealing.
My SIL gave us two huge zucchinis from her garden: one I plan on using for dinner tonight and the other I baked two zucchini breads out of. Thankfully zucchini bread is favored in this household, even by the pickiest eater on the planet. And since I can’t get everyone on board with the whole white wheat or almond flour, I can make one “family friendly” and one healthy so that everyone happily enjoy a piece guilt free. Just alternate the flour listed in the recipe below to one that suits you best.
This recipe is for two loaves of delicious zucchini bread.
- 2 cups zucchini, peeled and grated
- 3 eggs
- 1 cup oil
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- ¼ teaspoon baking powder
- 1 teaspoon soda
- 3 teaspoon cinnamon
- 1 teaspoon salt
- Preheat oven to 350 degrees. Grease two loaf pans and set aside.
- Using a large mixing bowl, combine all ingredients, whisking well. Divide among loaf pans and bake for 1 hour, or until top is browned and fully cooked through.
I hope the word kale being in the post title hasn’t already scared you away. I don’t care much for it myself, especially on it’s own. However, there are a few exceptions and this meatball dish just so happens to be one of them. Luckily, I didn’t skip this meal in our weekly recipes selection and gave it the benefit of the doubt. I guess there are times when kale CAN be delicious.
We get HelloFresh twice a week when we are home. I’ve learned how to cook some healthy, delicious dishes with food combinations that I would have never imagined went well together. And a lot of those containing ingredients that I have stuck my nose up at my entire life. I’ve found that I actually REALLY do like roasted zucchini and green beans. Dejavu back to being a kid and trying stuff for the first time, only you’re a little more mature and less likely to throw a tantrum when it’s presented on a plate in front of you.
So if the word “kale” still has you feeling unsure, I’ll be completely honest with you: You can’t even taste the kale, so come back, read on and try this recipe for yourself.
Rigatoni with Kale Meatballs
A delicious and easy homemade marinara sauce topped over rigatoni pasta. The traditional meatball recipe comes packed with an extra special green guest: kale! Did meatballs just get a little more healthy?
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1½ cups kale, stems removed and leaves thinly sliced
- handful of fresh basil leaves
- 1 28oz can crushed tomatoes
- 1lb ground beef
- ¼ cup panko breadcrumbs
- 12oz rigatoni pasta
- ½ cup parmesan cheese
- 8 teaspoons dried oregano
- 8 teaspoons dried parsley flakes
- 4 teaspoons dried basil
- 4 teaspoons dried marjoram
- 3 teaspoons garlic powder
- 2 teaspoons seasoned salt
- Using a small bowl, combine all meatball seasoning ingredients and momentarily set aside after whisking well.
- Add ground beef, breadcrumbs, kale, a pinch of salt and pepper and meatball seasoning mixture to a medium size bowl. Combine ingredients well using clean hands. Shape into 1½-inch balls and place on a plate. Set aside.
- Bring a large pot of salted water to a boil. Add pasta, stirring occasionally until fully al dente at around 10 minutes. Reserve ½ cup of pasta water and drain the rest.
- While pasta is cooking, heat a large drizzle of olive oil in a large deep skillet over med-high heat. Add onion, cooking until fragrant and transparent; about 3-5 minutes. Add minced garlic, cook for an additional 2 minutes and then crushed tomatoes. Reduce heat to medium-low and allow to simmer until sauce appears to have thickened, around 5 minutes.
- Using a slotted spoon, carefully add meatballs to sauce mixture. Increase the heat to medium and cover; cooking about 5 minutes on each side or until meatballs are fully cooked through.
- Divide rigatoni pasta between 4 plates, adding marinara and meatballs on top. Add a sprinkle of parmesan cheese and a few basil leaves for extra taste.
- If sauce appears thick, add the ½ cup of pasta water.
I spent the middle of my March Madness-on-a-Saturday afternoon online looking for some new healthy recipes for the week that I could give a try. Pinterest never fails, I found this easy (and super delicious) recipe from Gimme Some Oven that I just had to prepare for my lunches. Not only does it include just a few simple ingredients – the dressing is extremely tasty and blends well with the pasta and vegetables.
Meal prep keeps me on my toes. I’ve always believed that if you don’t plan accordingly, you’re setting yourself up to potentially slide off the path.
Luckily – this pasta salad holds well for several days. Prep away.
Mediterranean Pasta Salad
Quick take on a Mediterranean style pasta dish that's best served cold.
- 12-ounce box of farfalle pasta
- 1 English cucumber, diced
- 1 pint grape tomatoes, cut into halves
- 4-ounces crumbled fat-free feta cheese
- half of a medium size red onion, sliced thin
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice (fresh is best!)
- 2 teaspoons dried oregano
- 1 teaspoon organic honey
- 2 garlic cloves, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- small pinch of crushed red pepper flakes
- Cook pasta accordingly. Drain and rinse with cold water until pasta can be handled.
- Meanwhile, prepare lemon-herb vinaigrette dressing by whisking all ingredients in a small bowl. Set aside.
- Using a large bowl, add your pasta, cucumbers, tomatoes, and onion slices. Mix well. Carefully fold feta cheese into mixture, followed by drizzling the lemon-herb vinaigrette dressing overtop. Toss salad well so that dressing is evenly spread.
- Divide between 4 bowls and serve with additional feta cheese if desired.
- The original recipe calls for olives. I don't care much for them, but if you do, feel free to add a handful to the ingredients.
Monday, the first day that I actually am beginning to feel as normal as normal gets for me. After spending the majority of the past week either caring for someone sick or being sick myself, I was able to actually sleep soundly through the night with a cough here and there and wake up feeling refreshed enough. I had my entire weeks menu as well as my workout schedule all ready to go last week and so today I had the motivation to be productive. Happy to say I succeeded!
I started off my morning with a Egg McFitFun, a fun and healthy version of what you can find at most fast-food restaurants and discovered via my FitGirlsGuide 28 Day Jumpstart ebook. After that, I did my BBG 1.0 leg workout (FINALLY!) and proceeded to make this fantastic lunch that I stumbled across on Pinterest that this post is mostly about. Little did I know that this meal itself was big enough and as much work as an entrée is; something it would probably be more perfect for – but what the heck, I made it anyway and stashed the extra portions in the refrigerator for the next few days worth of lunch!
If you haven’t gone outside the box and made rice with anything but what the directions tell you, let me tell you – you are MISSING OUT! Don’t get me wrong, rice in itself can be delicious, but it’s a whole other world when you’re cooking it with broth and spices. I know you’ve probably already looked at number of instructions in the directions and thought “Whoa! That’s a lot!” and I thought that myself too, but the end result is absolutely worth it.
I think my favorite part about this recipe is the fact that it’s based on the combination of Ranch and BBQ sauce. Anyone else use to order a side of ranch and a side of BBQ sauce to mix together and dip their fries and chicken nuggets in as a kid? I still do it at 34. So this Hidden Valley Ranch dressing is like a dream come true for me.
BBQ Honey Ranch Chicken and Vegetable Bowl
If you haven't tried a ranch and bbq sauce combo, it's about time you did! Why not try it over this salad mix?
- 2 boneless, skinless chicken breasts, sliced into tender size pieces
- 2 tablespoons olive oil
- ½ cup onion, diced
- 1 ½ cups long grain white rice
- 3 cups low sodium chicken broth
- I can black beans, washed and drained
- 1 teaspoon ground cumin
- 16-ounce bottle Hidden Valley Ranch Honey BBQ Dressing
- 1 medium cucumber, sliced thin
- 1 red bell pepper, deseeded and sliced thin
- 2 cooked ears of corn, kernels cut off cobb
- 1 avocado, sliced
- cilantro, optional
- In a large ziplock bag, add chicken pieces and 1 cup of Hidden Valley Ranch Honey BBQ Dressing. Allow marinating in the refrigerator for 30 minutes.
- In a medium size saucepan over med-high heat, add olive oil and allow to momentarily heat up. Next add onion and rice, stirring often; 3-5 minutes or until rice appears a light shade of brown. Add chicken broth, black beans and cumin. When rapid boiling occurs, lower heat to low setting, cover and allow to cook for 20 minutes. After, remove from heat , sitting for 5 minutes before fluffing rice mixture with a fork. Set aside.
- Using a medium size skillet, add pepper and corn with 1 tablespoon of olive oil. Sauté vegetables for 3-5 minutes. Remove from heat.
- Well grease a large skillet over medium-high heat. Add chicken, allowing to cook on each side for 5-7 minutes or until chicken has grill marks. Flip and cook other side. When chicken is thoroughly cooked, remove from heat.
- In 4 bowls, add rice mixture followed by peppers, corn, cucumber and avocado. Add chicken, cilantro and drizzle additional Hidden Valley Ranch Honey BBQ Dressing on top.
What is it with the beginning of the school year and illnesses? Both kids have been sick and now I seem to have caught it, so as I type this up I am “enjoying” a cup of hot alka seltzer and praying that my throat won’t feel as awful as it does now in the morning. Talk about not much of a productive past 7 days.
Anyhow – my husband is out of town, and while I had originally planned on slow-cooking some barbacoa for this Taco Tuesday, I felt it would be a waste if I had a 3lb chuck roast all to myself. Instead of spending more money at the grocery and dragging said sick child #2 out, I worked with what I got and I have to say; I was extremely pleased with the results!
I was introduced to lentils via FitGirlsGuide a couple years back. I haven’t met a bean I didn’t like and I’ve used potatoes in place of meat before, so paired with pico de gallo, I can totally see why this combination can work great if you’re trying to do without meat or you’re a vegetarian. Just make sure you don’t go light on the lentils! They’re high in lean protein and a great source of potassium.
Lentils and Potato Tacos
Skip the meat! A delicious take on tacos using lentils and potatoes.
- 4 6-inch corn tortillas
- 1 cup lentils, boiled
- 2 medium potatoes, diced small and cooked
- 3-4 tablespoons pico de gallo
- ½ cup shredded monterey jack cheese
- ¼ teaspoon fresh cilantro, thinly chopped
- sour cream, optional
- salsa, optional
- Using a small pot, bring 1 cup of lentils and 4 cups of hot water to a slight boil over medium heat. Allow to cook 25-30 minutes, or until lentils seem tender. Drain and set aside.
- At the same time, using a large skillet - add 1 tablespoon of olive oil and set heat to medium. Add diced potatoes, making sure to stir with a spatula to prevent burning. Cook until potatoes seem crispy. Set aside.
- When both lentils and potatoes are ready, assemble your corn tortilla - beginning with potatoes and followed by lentils, 1 tablespoon of pico de gallo, cheese and cilantro. Top with sour cream or salsa, if desired. Repeat step with each tortilla.
If you’re like me, you’ve gone through your Pinterest feed for what feels like a gazillion times looking for some sort of “different” kind of lunch to prepare for the week. I often like to base my mid-day meals around salads or something close to, as lunch is when I like to get the majority of my greens and vegetables intake.
With today being Labor Day, the kids being home from school and a local Arts Festival going on; I wanted to get my grocery shopping done early yesterday so that I could successfully complete all my Sunday chores today and not having some spill over into the first of the week and delay any fun or relaxation for today. I started my meal-plan planning extra early because so. (Remember… fail to plan, plan to fail!) – and while things didn’t go as planned (one child is sick), my food was still ready today so I didn’t have to worry about screwing up on my new dietary!
I don’t feel like I get my share of enough egg-protein, or at least I don’t feel like I have lately. So when I opened my laptop this morning I made sure to search for a recipe that would require at least one egg or more. I can always make the staple recipe for egg salad; I could prepare it blind-folded, but I wanted something that had a little more taste to it. One where by Tuesday afternoon, I’m already sure that come Wednesday’s lunch time I will be wanting anything BUT what I’ve already got prepared. And so I ran across this recipe for a Cobb Egg Salad from Lemon Tree Dwelling that had one key ingredient that won me over – dry ranch dressing mix. I like to use my dry ranch with yogurt for a healthier take on ranch dressing for dipping some veggie sticks in. If you love ranch, you can’t really go wrong with this dressing mix.
Another great thing about egg salad is how quickly you can prep it. Sure, if you’re not much of an hard-boiled egg peeler it can take *some* time, but I promise with practice and correct technique you’ll get the knack of doing it. Afterall, it took me months but I finally got it and I can proudly say that today I peeled 6 eggs in under 10 minutes. That’s an accomplishment! The rest of the ingredients though – super easy to assemble and throw into a bowl. Almost too easy.
Ranch-Style Cobb Salad
If egg salad and cobb salad were to meet in an alley, and egg happened to have brought ranch with him and cobb, arugula lettuce - this would be the outcome. Enjoy this recipe with rye crackers, as a salad or on a sandwich. Perfect for both parties and for meal-prepped lunches for the week.
- 6 large eggs, hard boiled and peeled
- 4 pieces cooked turkey bacon, crumbled into small pieces
- 4 tablespoons lite mayonnaise
- ½ dry ranch dressing mix
- ¼ cup grape tomatoes, diced
- ¼ cup celery, diced small
- ¼ teaspoon green onions, sliced thin
- ¼ cup chopped arugula lettuce
- ¼ cup shredded cheddar cheese
- Hard-boil your eggs; bringing your pot of water and eggs to a raging boil over medium-high heat. When this has happened, turn off heat and cover pot with a lid allowing to sit for 12 minutes. Run cold water over eggs before attempting to peel. After eggs have been peeled, chop into small pieces.
- Using a large mixing bowl add eggs, bacon, tomatoes, arugula and cheese. Next add mayonnaise and dry ranch dressing mix, stirring gently but combining well. Serve or store in a tight-closed container for later.
- Original recipe can be found at Lemon Tree Dwelling (www.lemontreedwelling.com) - I added a few extra vegetables, etc of my own to their own delicious recipe.
A gas range is something I am still getting used to. No one quite understands the difference between an electric stove and a gas range until they actually go from having one to the other. I’ve always heard that a lot of food not only tastes different when using a gas stove (or oven), but also cooks much quicker. It’s still too early for me to validate the taste answer, but I can absolutely attest to the cooks quicker one! I learned just how quick after burning french toast.
Since we are now officially in the new home, I can settle in more comfortably and get back into the swing of things – meaning actually cooking again; something I desperately missed both mentally and physically. I always feel so much better about myself when I know where my meals came from and who prepared them. Don’t get me wrong, eating out every once in awhile is nice but not only does it get expensive but it’s also most likely not healthy.
Tonight’s dinner was a late one due to schedules so it had to be something more on the simple side. It’s been some time since I made a marinara sauce and pasta can be both satisfying to all tastebuds and a quick clean-plater. I had most things already on hand, aside from the tomatoes which I happily walked over to Whole Foods to acquire. It’s awesome just how good even a basic marinara sauce can taste. Those tomatoes really do their job!
Tomato? Tomahto? Marinara is a personal preference. I happen to like mine sweet so cherry tomatoes that were roasted in an oven were sure to give my marinara a sweet taste. I made sure to marinate them with some olive oil, minced garlic, sea salt, italian seasoning, oregano and fresh basil leaves before I cooked them in the oven for a couple hours. And if you don’t want to get out the whisk and crush your tomatoes after they’re done roasting; you can puree them the lazy (and super smart) cook way – in a blender! Just make sure to pulse for less than a minute if you would like to have some “chunk” pieces to your sauce.
What would you add in your marinara sauce?
I understand most would think that with it being still summer, the temperature outside may just be a little on the “too hot” side for a bowl of soup. However, just because summer is still here doesn’t mean that we can’t feel under the weather and crave some chicken noodle soup.
Homemade Chicken Noodle Soup
A delicious homemade version of Chicken Noodle Soup cooked over the stovetop in just 30 minutes.
- 2 tablespoons olive oil
- ½ cup carrots, peeled and sliced
- ½ cup celery, sliced thin
- ½ cup yellow onion, peeled and diced
- 1 garlic clove, minced
- 4 cups low-sodium chicken broth
- ¼ teaspoon dried thyme
- ¼ dried oregano
- 1 teaspoon pepper,
- 6 ounces wide egg noodles
- 1 cup shredded cooked rotisserie chicken
- ½ tablespoon lemon juice
- salt, to taste
- Heat a large saucepan with 2 tablespoons olive oil over med-high heat. Add carrots, celery and onion and allow to saute for 8 minutes. Stir continuously. Add garlic and allow to saute an additional 2 minutes.
- Next add chicken broth, thyme, oregano and pepper. Bring to a boil, about 5 minutes. Check to make sure vegetables are softened, cook additional 2 minutes if not.
- Add egg noodles, stirring often for 10 minutes or until noodles appear thoroughly cooked.
- Throw in rotisserie chicken, lemon juice and a pinch of salt. Cook an additional 2 minutes so that chicken combines with broth. Serve.
I always purposely plan meals that I know my husband or children will not eat on days when they aren’t home so that I may enjoy them for myself. It’s totally worth it, even if cooking what could be considered a big meal for just one individual sometimes doesn’t seem like it.
No one in this house likes tuna fish but me. Actually, I don’t think I’ve met a kid who likes tuna yet. But this is a meal that I can remember my mom making every once in awhile. Definitely not the same recipe, but the same concept is there.
Aside from waiting for your egg noodles to cook, this entree really doesn’t take long to make. And I love the fact that instead of traditional tuna noodle recipes that use cheddar cheese, you’ll be using parmesan. It gives the meal a lighter taste to it so you aren’t left feeling heavy and full when finished. That’s always a good thing 🙂
Creamy Tuna Noodle
- 6-ounces wide egg noodles
- 1 cup cooked sweet peas
- 3 tablespoons unsalted butter
- 1 medium onion, diced
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1¼ cups whole milk
- 5-ounce can solid white tuna
- ¼ cup fresh grated parmesan cheese
- Bring a large saucepan full of water to a rapid boil and then cook egg noodles accordingly.
- In a medium saucepan over med-high heat, add butter and stir until it has melted. Add onion, garlic and black pepper; stirring frequently until combined well. Next add milk. Continue stirring frequently and allow to cook until sauce has thickened and is bubbling. Remove from heat, adding both tuna (drained), cooked peas and parmesan cheese. Stir well.
- Add tuna sauce to your large bowl of drained egg noodles. Combine well until all noodles appear to be lightly covered with tuna sauce. Serve warm.
This may be the easiest salad I have ever prepped before! Aside from washing blueberries, the only thing you really have to put together is the dressing and that’s easy when you have a salad mixer. This one from Crate and Barrel is fantastic; I love how well it combines the ingredients together.
Arugula Power Salad with Blueberries and Honey-Lemon Dressing
A delicious salad made of power greens, blueberries, sliced almonds, feta cheese and a honey-lemon dressing drizzled overtop.
- 5-ounces arugula, kale, butter and spinach lettuce
- 1½ cup fresh blueberries
- 2-ounces feta cheese
- ½ cup sliced almonds
- 2 tablespoons pure honey
- 1½ tablespoons lemon juice
- ¼ cup olive oil
- ½ teaspoon minced garlic
- ¼ teaspoon sea salt
- pinch of black pepper
- Add all salad ingredients into a large bowl prior to making dressing.
- In a smaller bowl, add all dressing ingredients and whisk well. Drizzle over salad. Toss to cover evenly and serve.