Chicken & Bell Pepper Saute with Lemony Kale Quinoa

I can't really express how much I love cooking, especially when it comes to doing so for my family. There's just something about making a delicious, healthy dinner for my loved ones that makes me really happy.

More often than not, my husband will go out for eat for lunch during the work week; while there's nothing wrong with that (when I worked full-time, I needed that hour out of the office just to maintain my sanity, not even gonna lie about that), it's even more motivation for me to ensure that he has a home-cooked meal for dinner.

Tonight I'm giving you not one but two recipes, and I'm doing that because these two go SO darn well together. You certainly don't have to serve them that way, but I know you'll be happy if you do. We actually had this meal for dinner tonight, and I'm proud to tell you that, much like the Italian Turkey Orzo Soup I posted the other day, Zoey gobbled hers right up! She was a particularly big fan of the quinoa. That girl surprises me every day! 

These recipes both came from Cooking Light, though I've done a bit more "adapting" than normal just to suit our tastes. I hope you enjoy!

Chicken & Bell Pepper Saute

Adapted from Cooking Light, August 2014

 

1 tbs olive oil

1 lb chicken breasts, cut into bite size pieces

1/2 teaspoon black pepper

1/4 tsp kosher salt

1 cup sliced orange bell pepper

4 cloves garlic, minced

1/2 tsp dried oregano

1/4 cup low sodium chicken stock

1/4 cup pitted kalamata olives, sliced

1/4 cup crumbled feta cheese

 

Heat a large skillet over medium-high heat. Add oil and swirl to coat. Season chicken with salt and pepper and add to skillet. Cook until done, about 7 minutes. Remove chicken from pan and add bell pepper, oregano and garlic. Saute for 2 minutes. Add chicken and stock and cook for 1 minute. Remove from heat and add olives. Stir. Transfer to serving bowl or onto plates and sprinkle with feta cheese.

 

 

Lemony Kale Quinoa

Adapted from Cooking Light, August 2014

 

1 cup of quinoa, rinsed and drained

1 1/4 cups water

2 tsp butter

1/4 tsp kosher salt

1 cup stemmed, chopped kale

2 tsp lemon juice

 

Add quinoa, water, butter and salt to a medium saucepan and bring to a boil. Cover and cook for 10 minutes or until liquid is absorbed and quinoa is tender. Combine quinoa, kale, and lemon juice in a medium bowl and toss to coat.

 

Until next time...

 

Cheers!

 



Roasted Grape and Feta Salad

As promised in yesterday's post, today I'm giving you the recipe for a super flavorful salad that I really think you'll love. I've served it as a side for soup (as you saw yesterday and as is shown in the picture) but I've also paired it with sandwiches and alongside grilled meats with great success. As always, it's easy, and it's a healthy option as well. I love that the "dressing" is light and simple, and, thanks to the balsamic mixture that's used in roasting the grapes, the flavor is extraordinary.

If you don't like walnuts or have allergies to them, you may omit them from the recipe - the first time I made this salad, I realized last minute that I'd forgotten to pick them up at the grocery store and so I left them out (and it was still amazing!).

Roasted Grape and Feta Salad

Adapted from Cooking Light, December 2014

 

1 cup seedless red grapes

1/2 tbs olive oil

1 tbs balsamic vinegar

1/4 cup chopped walnuts

2 tsp lemon juice

1 tsp olive oil

1/4 tsp kosher salt

1/4 tsp black pepper

3 ounces baby spring mix greens

1/4 cup crumbled feta cheese

 

Preheat oven to 450 degrees. combine grapes, 2 tsp olive oil and vinegar and place on a baking sheet lined with foil. Bake for 10 minutes; remove from oven and let stand for 5 minutes. Toss grapes, walnuts, lemon juice, remaining olive oil, salt, pepper and greens in a salad bowl until well-mixed and sprinkle with feta cheese.

 

 







Until next time...

 

Cheers!

Italian Turkey and Orzo Soup

You may have looked at the title of today's blog and thought - really? Soup? Alright, I KNOW it's been ridiculously, uncomfortably hot lately (especially for those of us who are 28 weeks pregnant...not naming names or anything), but honestly I LOVE a good homemade soup - no matter what time of year it is. Maybe I'm weird. After all, I did get the recipe from the December 2014 edition of Cooking Light, so...there you go. Either way, I'm giving you the recipe today, and you can make it now or wait until there's a bit of a chill in the air to whip up a batch. Whatever works for you.

As many of you know, I have a toddler at home; if you know anything about toddlers, you might know that they can be a tad picky at times when it comes to food. Their "taste tolerance" level, if you will, can vary greatly over time (by the way, I'm not necessarily talking week to week or even day to day here - meal to meal anyone? Yep, it happens). That being said, I'm sure you can imagine my surprise when my daughter practically devoured the small portion of this soup that my husband shared with her the other night. I'd actually heated up leftover spaghetti and meatballs for her that night and didn't even bother serving her any of the soup because I figured there was just no way she'd go for it. Of course, I was wrong - she "asked" to try some of her dad's as he was eating it, and it was clear how much she liked it once she did.

At that point, I considered it a fluke...I thought that the only reason why she liked it was because her daddy was eating it. I just knew that if I tried to give it to her again, she'd reject it without so much as a "no-thank-you" bite.

Wrong, again. She LOVED it. It was the first thing she tasted on her plate, and the ONLY thing she completely finished (although she did do well with her peas, which made me quite happy). I couldn't believe it. You better believe I was doing a happy dance, a victory dance if you will. Hey - when you're a parent, it's the little things that count.

So here you go - a healthy, homemade, EASY soup recipe that I can officially say receives Zoey's stamp of approval. Now that's saying something.

By the way, the side salad shown below is a roasted grape and feta salad. It's AMAZING, and I'll be sharing the recipe with you later this week - so stay tuned.

Italian Turkey and Orzo Soup

Adapted from Cooking Light, December 2014

1 tbs olive oil

1 lb ground turkey (93% lean)

1 tbs chopped fresh oregano

4 ounces sliced mushrooms (I used a blend of cremini and shitake)

5 garlic cloves, chopped

3 cups chicken stock (I use Simple Truth Organic Low Sodium Chicken Broth)

2 cups water

1/2 tsp kosher salt

1/2 tsp crushed red pepper

1 can petite diced tomatoes, drained (I use the no salt added version)

3/4 cup uncooked orzo pasta

2 cups fresh baby spinach

1/2 tsp lemon juice

 

Heat a large pot over medium-high heat. Add oil and swirl to coat. Add turkey and cook for 6 minutes or until browned. Add oregano, mushrooms and garlic and saute for 5 minutes. Add stock, water, salt, red pepper and tomatoes. Bring to a boil and add orzo. Cook for 7 minutes. Add spinach and lemon juice and cook for 2 minutes. Serve.

 

Until next time...

 

Cheers!

 

 



Southwestern Beef Stroganoff

I'll be the first to admit that yes, I'm one of those people who regularly posts pictures of what I'm having for dinner on various social media sites. I'm well aware that some people find that (and, perhaps, therefore me) annoying, but to be quite honest I'm okay with that. I personally enjoy seeing what my friends are having for dinner - whether it's something that they have concocted in the comfort of their own kitchen or something they ordered at a restaurant. What can I say? I just love food.

Anyway, the point in telling you this is that I get a variety of responses to the pictures that I post - sometimes only one or two people will like them, while others are wildly popular from the get go. When the latter happens, I make a mental note to blog the recipe (usually as soon as I can) so other people can make it for themselves. Tonight's recipe is such a meal, and I hope you all enjoy it as much as we do here in my household. Not only is it super flavorful, it's one of the easiest dishes in my recipe box as well, making it a great weeknight dinner solution. I got this recipe from a Betty Crocker Pasta cookbook that I've had for years and it's been one of my favorites since the very first time I made it.

Sorry for the poor picture quality...I actually do HAVE a very nice camera now, but I was too lazy to pull it out the other night. At least I can admit it - right?

Southwestern Beef Stroganoff

1 lb ground beef

2 cups uncooked small pasta (I use shells, but you can use your favorite)

1 jar chunky salsa (16 oz)

1 cup water

1/2 cup sour cream

Salt to taste

 

Brown beef in a skillet; drain.

 

Combine beef, pasta, water and salsa in pot and heat to boiling. Reduce heat, cover and simmer, stirring occasionally, for 15-20 minutes or until pasta is tender.

 

Add sour cream and cook just until hot.

 

 

Until next time...

 

Cheers!



Slow Cooker Italian Pork and Peppers

Alright, I know...ANOTHER slow cooker recipe. Honestly, though, can you ever actually have too many? Not in my book you can't, and since I'm the one writing this blog...well, slow cooker meals it is!

My husband doesn't love pork, but he REALLY liked this dish. It's one of the best dishes I've had in awhile, actually, and that's saying a lot since I cook almost every night. I love it because it's SUPER easy to put together, the slow cooker does practically all of the work, and the flavors are SO yummy when you actually sit down to eat it. The pork is so tender it almost melts in your mouth! Mmm.

I got the initial recipe for this from Cooking Light as is noted below; their suggestion was to pair the pork with polenta. You can do that, or you can do like I did and pair it with mashed potatoes.

Slow Cooker Italian Pork and Peppers

Adapted from Cooking Light, January 2015

 

1 tablespoon olive oil

1 (1 1/2-pound) boneless pork shoulder (Boston butt)

1/2 teaspoon kosher salt, divided

3/4 teaspoon black pepper, divided

2 cups vertically sliced onion

1 cup sliced yellow bell pepper

10 garlic cloves, minced

2 (14.5-ounce) cans diced tomatoes, drained

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

1 tablespoon balsamic vinegar

2 teaspoons Worcestershire sauce

 

 Heat a large skillet over medium-high heat. Add oil and swirl to coat. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan and cook 10 minutes, turning to brown all sides. Transfer pork to your slow cooker.

 

Add onion, bell pepper, and garlic, remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, tomatoes, rosemary, and thyme to the slow cooker. Cover and cook on LOW for 7 1/2 hours.

 

Add vinegar and Worcestershire sauce. Cook, uncovered, for 30 minutes and turn off heat. Shred pork. Serve over polenta or mashed potatoes.

 

Until next time...

 

Cheers!



Chicken Squares

There are certain dishes that were staples in our household when I was growing up, and, as I'm sure is true for most anyone, those particular dishes hold a very special place in my heart. I still love them like I always have, but now I may even love them more - both for the whole nostalgia thing and, most importantly, that I now get to prepare and enjoy them with my family now that I'm an adult. I can only hope that my daughter loves them as much as I do!

I've seen versions of today's recipe floating around the internet/on Pinterest, all with varying titles and preparations. None of them have been quite exactly the same as this one, though. It was one of my favorites as a kid and has actually become one of my husband's favorites now (which, of course, I LOVE). I've tried at least one variation of this (I used jalapeno cream cheese along with chopped tomatoes, onion and bell pepper, just as info), but I just can't stop coming back to the original. So, my dear friends, I give you: Chicken Squares. Simply amazing! I hope you enjoy.

Chicken Squares

3 oz cream cheese, softened

1 tbs milk

3 tbsp. margarine, melted

1 tbsp. chopped chives

2 cups cooked chicken, chopped (use a grocery rotisserie to save time!)

1/4 tsp salt

1/8 tsp pepper

1 tbsp. chopped pimentos (about 1 small jar)

1 8 oz can refrigerated crescent rolls

3/4 cup seasoned crushed croutons or crushed cheez-its

 

Preheat oven to 350 degrees. Blend softened cream cheese and two tbs melted margarine until smooth. Add cooked chicken, salt, pepper, milk, chives and pimento. Mix well.

 

Separate dinner rolls into 4 rectangles (so you'll have two rolls become one rectangle). Seal perforation. Spoon 1/2 cup chicken mixture onto the center of each rectangle. Pull the four corner of the dough to the center of the mixture to make a "pouch." Seal.

 

Brush tops with remaining 1 tbs melted margarine. Sprinkle crushed croutons/cheez-its over top. Bake in preheated oven for 20-25 minutes.

 

Until next time...

 

Cheers!



Red Beans and Rice (Slow Cooker)

Happy Friday!

This week has been a big week for me - it was the first week in my journey as a stay-at-home mom to my beautiful little Bug! I am SO beyond blessed to have this opportunity, and I'm so excited to watch her grow and learn.

There were a lot of things I wanted to get done over these last five days - I was VERY ambitious with my "to do" list. While I didn't exactly cross everything off of that list (okay, I maybe got to about 30% of it. Still proud!), I wanted to be SURE that there was one thing that I definitely did. That one thing was to write in this blog. Lucky you! ;)

Don't get me wrong, I got plenty accomplished - I deep-cleaned my kitchen, did the grocery shopping for the week, cooked dinner every night (with the exception of last night, when we ate leftovers), and spent a whole heck of a lot of awesome time hanging out with Bug. We had two really nice days here in GA this week, so we went on walks and hung out at the park for a bit. I'm absolutely loving our "new life" so far!

I'm looking forward to not only having more time to cook, but more time to blog as well. Be on the lookout for new recipes at least a few times a week! If you haven't already liked the Facebook page, be sure to go ahead and do so to make sure that you don't miss out on any of the yummy goodness I'm posting.

Today's recipe is a slow cooker dinner that I've been meaning to post for quite awhile now. Honestly, I'd normally focus more on "spring"-y recipes here in March, but good grief -Winter just wants to keep hanging around this year! Feel free to cook up this Louisiana favorite to help you warm up after playing in the snow all day.

Hope you all enjoy your weekend!

Slow Cooker Red Beans & Rice

Adapted from Cooking Light, September 2014

2 cans red kidney beans

1 tablespoon olive oil    

1 pound andouille sausage, quartered lengthwise and cut crosswise into 3/4-inch pieces

1 1/2 cups chopped onion

1 1/2 cups chopped poblano chile

1 cup diced celery    

Click to see savings

2 tablespoons chopped fresh thyme

1/2 teaspoon kosher salt

10 garlic cloves, crushed

1 (12-ounce) can lager-style beer (I used Yuengling)    
4 cups unsalted chicken stock

1/2 teaspoon ground red pepper   

1/4 teaspoon freshly ground black pepper

3 bay leaves

1/2 cup thinly sliced green onions, divided

2 tablespoons cider vinegar

 

Heat a large skillet over medium-high heat and add oil to the pan, swirling to coat. Add sausage and cook 6 minutes or until browned. Add onion and next 5 ingredients (through garlic) and cook 8 minutes. Stir in beer and bring to a boil. Cook 2 minutes, scraping pan to loosen browned bits.

 

Place sausage mixture in slow cooker. Add beans, stock, red pepper, black pepper, and bay leaves. Cover and cook on LOW for 8 hours.

Discard bay leaves. Stir in 1/4 cup green onions and vinegar. Serve over rice; sprinkle with remaining 1/4 cup green onions.

 

Until next time...

 

Cheers!