I am gonna keep this short and sweet. Like the salad. I will say-it has been our staple salad for at least the last year! I always have baked beets on hand (bake at 350, wrapped in foil about 1 … Continue reading
This is actually a pre-blizzard meal, just getting to the post now. It provided lots of leftovers for me to eat while snowed in at work and Brad ate while snowed in at home. This dish is super easy if … Continue reading
I am no weather bug. I know what the weather is like at the moment it is occurring, not a second sooner. I am always woefully unprepared…if it was rainy yesterday, I use an umbrella today–wait, correction–that would be true … Continue reading
These are all ingredients I usually have in the house. Especially in the winter. I think fire roasted tomatoes, cannellini beans and stock are part of a well stocked pantry. In fact, I’m currently compiling my list of A Well Stocked Pantry so that I can keep myself more organized with what I need on hand.
We love this one pot meal, which is also full of super foods. I served it with grilled cheese this week, which was a hit!
- 2 lbs kale, stems discarded
- 2 tbsp evoo
- 1 tsp sea salt
- tsp pepper
- 2-3 garlic cloves, chopped
- 1/2 cup onion, chopped
- 1 lb ground turkey or tofu
- 1 small zucchini
- 1 cup mushrooms, chopped
- 16 oz fire roasted tomatoes, diced
- 16 oz cannellini beans, drained and rinsed
- 32 oz chicken stock
- 1/2 cup quinoa, couscous or brown rice
- 1 tbsp honey
- 1 tbsp herbs de provence
1. In a large pot, heat the oil. Add the garlic, onions, salt and pepper and cook over medium heat until golden brown.
2. Add ground turkey or tofu, and brown.
3. Add zucchini, squash, kale and mushrooms. Simmer 5 minutes.
4. Add tomatoes, beans, stock. Bring to a boil.
5. Add your grain. Simmer for 5 minutes or so.
6. Season to taste, simmer a final 10 minutes and serve.
*The longer this simmers the better it tastes. You can add additional stock to make it more like soup and less like stoup!
And then, as I mentioned, we love to have a treat too! Thursday’s often end up being my cheat day. I’m tired as the week wears down. Last night we got rotisserie chicken from Rotisseur, which is cage free and antibiotic free. We add veggies to make it sort of like healthy take out. And the, here it is, the “Mom, I will smile but cannot take my eyes off of my ice cream” face!
Brussel sprouts for lunch! Maybe that doesn’t excite you, but it should. Really, it should. I have an unnamed sister who I have branded as picky…she declared she won’t eat brussel sprouts (or hummus, or guacamole…crazy I know). I vow … Continue reading
I was not going to post about this mini meatloaf, even though it is one of our favorites. But then, last night before dinner, Brady was saying the prayer and said, “Thank you God for Mommy making dinner, for ketchup, and for more ketchup. And milk.” And I realized, that this recipe is not only so simple but an absolute family favorite.
We served it with sweet potatoes and roasted broccoli!
- 1 lb lean turkey
- 1/2 cup quick oats
- 3/4 cup ketchup
- 1/2 cup finely chopped onion
- 1 egg
- 1 garlic clove
- 1 tsp oregano
- 1/2 tsp salt
- 1/8 tsp black pepper
1. Preheat oven to 350. In large bowl combine meat, oats, 1/2 cup of the ketchup, onion, egg, garlic, oregano, salt and pepper. Mix well. Divide evenly into cups of a muffin pan.
2. Bake 15 minutes. Remove from oven, spread the rest of ketchup evenly over the meat loafs, bake an additional 10-15 minutes.
Yup, that’s it. Refrigerator to table in 40ish minutes!