We’re on our way to healthier eating. It’s a journey…
I know better than to jump in at full force ALL. AT. ONCE.
Some of you have been keeping up with the ongoing conversation over HERE. (For those of you who haven’t been to my site’s FB page yet, go! Lots of great extras that I don’t put up on here!)
I love that it’s not just me wanting to do better! So, many of us have chosen to accept the MISSION of more wholesome eating.
Here’s what we have covered so far:
MISSION #4: Choose 100% WHOLE WHEAT products (with no high fructose corn syrup)… so… breads, tortillas, buns, etc. UNLESS YOU ARE GLUTEN-SENSITIVE!!
(and a recap)
Mission#3: Nix the veggie and canola oil for coconut and virgin olive oil (see mission 3′s post for complete list)
Mission #2: butter instead of margarine
Mission #1: no soda!
(Complete missions are listed on the FB page with more info!)
And then, I found some really awesome links!
- The dirty dozen and clean 15 list (Top things to buy organic and the things that don’t matter quite as much…great for stretching your budget!) HERE
- Voting with your dollars…how much organic really costs HERE
- List of healthy breads HERE
- The truth about nasty dyes HERE and HERE
There’s so much more on the Facebook page, I’d love to have you join the conversation! See you there!
I'd love it if you stalked me (subscribe to my RSS feed). Thanks for visiting!
1/2 cup olive oil
1/2 cup ranch dressing
3 Tbsp Worcestershire sauce
2 Tbsp Cajun seasoning
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp ground black pepper, or to taste
1 Tbsp white sugar, or to taste
4 skinless, boneless chicken breast halves
In a gallon size ziplock bag, stir together the olive oil, ranch dressing, Worcestershire sauce, cajun seasoning, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Pound chicken breast to 1/4″ thickness. Place chicken in the gallon size ziplock bag, and stir to coat with the marinade. Cover and refrigerate for at least 2 hours (the longer the better). Preheat the grill for medium-high heat. Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear. Slice and serve over pasta.
16 oz bowtie pasta
2 1/2 cups heavy whipping cream (can substitute evaporated milk)
3 cloves garlic, crushed
1 Tbsp pepper
2 tsp Cajun seasoning
1/4 cup butter
1/2 c. shredded Parmesan cheese
Cook pasta according to package directions. Drain; set aside.
In a small saucepan, melt butter, add garlic, whipping cream, Cajun seasoning, pepper, and parmesan cheese. Whisk together on low heat for 5-6 minutes. In a large bowl, pour over cooked, drained pasta. Top with Cajun ranch chicken and sprinkle a little bit more shredded parmesan cheese on top.
(Also one of our family’s favorites…)
- 1 large onion, finely chopped (or, onion powder/flakes…which is what we use)
- 2 celery ribs, finely chopped
- 1 medium green pepper, finely chopped
- 1 medium sweet red pepper, finely chopped
- 1 tablespoon canola oil
- 1 garlic clove, minced
- 3 cups cubed cooked chicken breast (you can also use canned chicken for speed and ease!)
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1 tablespoon chili powder
- 12 corn tortillas (6 inches), cut into 1-inch strips
- 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
- Velveeta cheese as desired, melted on top
- In a large nonstick skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder.
- Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Melt velveeta cheese and a little milk in microwave and pour on top. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.
Note: While it technically serves 8 people… you might want to double the recipe. It’s THAT good!
I made these…and seriously…they rock.
LEMON CRINKLE COOKIES
1 1/2 c. all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1/2 c. (1 stick) unsalted butter, softened
1 c. sugar
1/2 tsp vanilla extract
1 large egg
1 tbsp lemon zest (or more)
1 tbsp fresh lemon juice
1/2 c. powdered sugar
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or grease with a light coat of non-stick spray.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together butter and sugar with an electric mixer until light and fluffy. Beat in vanilla, egg, lemon zest, and lemon juice until well combined. In small batches, add in the sifted dry ingredients, mixing just to combine. Cover bowl with plastic wrap or foil and place in refrigerator. Chill for at least an hour.
4. Place powdered sugar in a shallow dish or on a large plate. Roll chilled dough into one-inch balls. Roll each ball through the powdered sugar to coat, and then place on prepared cookie sheet.
5. Bake for 10-12 minutes in preheated oven, or until bottoms have started to brown ever so slightly and cookie takes on a matte (not glossy) appearance. Be careful not to over bake. Recipe yields about two dozen cookies.
Have you ever found yourself elbow-deep in a recipe just to realize you don’t have one of the key ingredients?
Check out the following websites of substitutions:
- Cook’s Thesaurus
- Joy Of Baking.com
- Cooking for Engineers
This is for my friend Erin, who googles when in doubt what to fix for supper. This is our 2 week meal plan (which included this past week, and in no particular order):
1. Huck’s Chill (I keep spelling it different)
2. Chicken A La King
3. Buffalo Chicken Wraps
4. Chicken Enchiladas
5. Chicken Crescent Rolls
6. Chicken Pot Pie
7. Pan-grilled chicken w/ mushrooms and brown rice
9. Fettuccine Alfredo (with spicy noodles)
10. Bertolli Pasta Dinner (in a bag)
11. Freschetta Pizza
12. Stouffer’s Frozen Lasagna
13. Chicken Tetrazzini
14. Spinach Lasagna
And, those should last way more than a week since we’ve added fresh salads in the mix – and I’ve already frozen a few dinners worth of leftovers. I may add more links to this later with recipes, but if you want a recipe – just let me know in comments!
And yes…this menu has a LOT of chicken. We know.
We’re starting off our week with chili, and I have 2 favorites: Huckdoll’s chili and … crap. I don’t have a good name for the other one… it’s Steven’s mom’s recipe. He calls it “damn good chili,” maybe we’ll just go with that. (We’ll be having DGC tomorrow night. Tuesday night will be chili dogs using leftovers of the DGC.)
Damn (or Darn) Good Chili
4 cans Busch’s chili beans
2 lbs ground beef
Approximately 34.5 oz of tomato juice (or to taste)
8 oz of sliced jalapenos (in a jar)
salt, pepper, and chili powder to taste
Brown the hamburger meat, then throw everything in a pot and heat it up. Ta-Da.
1 small onion, diced and a few sprinkles of flaked red chili pepper, sauteed in a bit of olive oil in a large skillet or saucepan
Add 2 cans Mexican or chili style stewed tomatoes
Add 2 small cans of whole kernel corn
Add 1 can of black beans
Stir all ingredients and let simmer for however long.
Top with sour cream (no- or low- fat is good, too) and shredded cheddar
Personally… Onions and I don’t get along too well, so I skip that first step and it still turns out yummy. Except Steven doesn’t like it because it’s “girly” and has no meat…which is exactly why I like it…no beef.