Tonight I’ve prepared an easy, quick, and healthy meal for my family. I like to call it shrimp with a zing…you’ll see why as you read along!
What you’ll need:
1 bag of precooked large shrimp
3 cloves of garlic, minced
1 small white onion, diced
6 mushrooms, sliced
Red pepper flakes to taste for some ZING
1 jar of gluten free marinara sauce-I get mine from our local market (Caputos)
Oregano, basil, parsley, kosher salt and pepper to taste
1 box of rice pasta
Boil water for the pasta….cook time is about 10 minutes, so I start this first.
Sauté the garlic, onions, red pepper flakes and mushrooms for about 3 minutes or until the onions become soft and translucent. Season with salt and pepper, and add in your red sauce. Next add in your oregano, basil and parsley and simmer for about ten minutes…while the sauce simmers, salt your boiling water and drop in your pasta.
Lastly, add your shrimp for the last few minutes, just to warm through.
Serve the shrimp sauce over your pasta, and ENJOY!
Can be healthy too! Who knew? You don’t need to microwave chicken nuggets to feed your family when time is a factor! Nope…this dish will leave your family happy, healthy, and FULL!
Stir Fry made easy!
Here’s what you’ll need:
Protein of choice-although feel free to make this a veggie stir fry if you aren’t a meat eater.
I used two thick cut steaks which I seasoned with kosher salt and freshly ground pepper.
Preheat a cast iron pan on high heat that has been drizzled with extra virgin olive oil. Sear the steaks on both sides, for about 7 minutes. Turn off heat, and cover with aluminum foil to finish cooking. Let rest for at least 15 minutes. Once rested, slice thinly at an angle and set aside for plating.
While the meat is resting, chop your favorite veggies.
I used:
3 gloves of garlic-minced
Red pepper flakes-to taste
Toasted sesame seeds-set aside to garnish
1 tablespoon freshly grated ginger root
1 red onion-diced
1 green pepper-chopped
2 carrots, sliced
1 zucchini-julienned
6 baby Portobello mushrooms-sliced
2 green onions-thinly sliced and set aside for garnish
I love mushrooms, but if you don’t care for them, feel free to leave them out!
Next, heat oil (I used grape seed oil, but any light oil will do) in a skillet to high heat.
Toss in your garlic, and give a quick stir ensuring you don’t burn the garlic or it will turn bitter.
Add your red pepper flakes, and then toss in your veggies. Add 3 tablespoons of low sodium soy sauce, grated ginger, and salt and pepper to your liking. Toss for about 8 minutes, being careful to keep the crunch of your veggies.
I served over brown rice, added the steak atop the veggies and rice, and garnished with toasted sesame seeds and green onions. The entire meal can be prepared in less than 30 minutes.
As most of you, it has been a rough time for me lately. I tell myself over, and over, and over again that it WILL get better, and life will sort itself out. It always does, when we keep the faith….right? Sometimes these conversations with myself can get a little heated. But I just can’t give up at this point in my life…
So Friday night I texted Andrea to see if she could run with me on Sunday. She too works crazy hours, but quickly said, “I hate you.” Followed by a reminder that she did heart me…lol
So it went like this…
We met up at Fabyan Windmill in Batavia for our scheduled 6 miler. I am semi-training for my half marathon in May by easing my mileage up, slowly…
The trails were covered with snow, but the beauty of the river brought me immediate peace.
A mile and a half in, Andrea got a bloody nose…seems all of our runs have some sort of tragedy that we overcome…asthma attacks, falls, and now blood. This run has been named #bloodrun2014 lovingly. Doh!
We did learn that snow makes for a great packing material to get the bleeding to stop…#whoknew bloody snot rockets…never a dull moment in a dedicated runner’s life!
I offered to turn around, but she was determined to keep going…we got the bleeding to stop, and kept going.
Of course no run is complete without cartwheels, yet mine was a bit scary… And handstands…
While heading back into downtown Batavia, we ran into Karen from Trading in my heels. How awesome it was to see her lovely smile.
And why is it, I ALWAYS choose the toughest path on the trails…this was about 4-5 inches of snow…whoops…I called it #crosstraining lol
We had about a mile to go, and I am so glad I took the time to look around and enjoy the beauty of the Fox River trails….looks like we had a visitor! I was so excited to capture this picture!
We finished strong, and my heart and soul felt a peaceful easy feeling of release…
I came home happy, and finished some housework, and allowed myself an hour to lay on the couch and relax.
Dinner consisted of Mediterranean inspired stuffed pork chops and sautéed veggies. Super easy, and healthy…
Preheat your oven to 325 degrees.
Season your (thick cut) pork chops with salt and pepper, and butterfly them down the middle. Set aside
For the stuffing:
In a sauté pan heat 2 teaspoons of extra virgin olive oil, and lightly brown 6 mushrooms and 2 cloves of garlic. Season with Mediterranean oregano.
Drain the excess oil and place in a bowl. Add in one container of fat free Mediterranean feta cheese and a handful of green olives, chopped. Stir together, and stuff your pork chops, leaving some of the mixture to sprinkle on the top.
Sear each side until golden brown in a cast iron skillet, and transfer to your oven to finish cooking-about 35-40 minutes.
Serve with your favorite veggies, and ENJOY!
This weekend did my heart wonders, and although my alarm will be going off at 3 a.m. tomorrow, I will do my best to hold this joy in my heart this week!
My husband and I LOVE to watch cooking shows…it’s pretty much the only television I watch anymore. Last night we watched, “Diners, Drive-ins and Dives” as they featured a place we used to eat when we lived in San Antonio, Texas.
This immediately made us hungry for good BBQ. Sadly you can’t find a lot of good BBQ up here in Chiberia, so you know what that meant, right?
Right…I decided to tackle making homemade BBQ sauce-something I’ve never attempted. As always, I don’t ‘measure’ exactly, more so I use my pallet to judge how much of each ingredient I need. So take these ‘measurements’ with a grain of salt. lol, no pun intended.
BBQ Sauce-what you’ll need:
2 cups of ketchup
1/2 cup of brown sugar
a few splashes of Worcestershire sauce
a few splashes of apple cider vinegar
Dash of cayenne pepper
kosher salt and pepper to taste
2 cloves of garlic, finely minced
Mix together in a bowl, transfer into a sauce pan, and simmer on low heat for about 25 minutes.
Chicken prep:
Pre-heat oven to 275 degrees
Pat chicken dry, and season with salt and pepper
Heat extra virgin olive oil in a sauté pan to medium/high heat
Seer both sides for 3 minutes or so until golden brown (do not cook through)
Place chicken in a casserole dish (I line mine with aluminum foil for easy clean-up) and liberally cover with the BBQ sauce you’ve prepared.
Cover with foil, and bake for about 90 minutes to 2 hours.
Serve with your favorite sides! I sautéed veggies, and made homemade chips! Although I did fry the chips, I used peanut oil which is a little better for you? I only had a few!! LOL!
I spent the weekend with my two daughters, embracing fun, shopping, errands, and even housecleaning (to include laundry, ACK). But even though the hubby had reserve duty, I am proud to say my girls were troopers and pitched in with helping around the house.
Both Saturday and Sunday were filled with errands and chores, but we managed to make it fun.
Today, I decided to make a simple soup for dinner, and I am so glad I did after running a very tough and frigid almost 4 miler. I set out today to go for 5 miles, as I did 4 for my longish run last weekend, but the bitter winds slapping me in the face caused me to cut it short….3.8 miles in 37:15. Not my best, but not my worst either.
During this run, I tried….tried so hard to lose myself in the run. But I just couldn’t settle in. I couldn’t lose myself in nature, or my music. So I trucked along, did a second loop in my neighborhood, and finished strong at an average 9:46 pace. I need to get my pace back to under 9:15 or so if I want to run a strong half marathon in May.
For the soup-here is what you’ll need…First, preheat oven to 450, and get your crock pot out and ready.
Meatballs:
1 lb lean ground beef
1 lb lean pork sausage
2 eggs
1 handful of panko bread crumbs (can omit if preferred)
kosher salt and pepper to taste
pinch of parsley
pinch of cumin
pinch of cayenne pepper
Mix well, and form meatballs. Bake at 450 degrees for about 20 minutes or until golden brown. Set aside to rest.
Soup:
1 box of sodium free vegetable stock
Additional 4-6 cups of water
1 medium red onion, chopped
3 cloves of garlic, minced
4-6 ribs of celery, chopped
4 carrots, chopped
pinch of sage, thyme, cumin, and season with kosher salt and pepper to taste
4-6 splashes of hot sauce
2-3 splashes of liquid smoke
Combine all soup ingredients in your crock pot and cook on high for about 2.5-3 hours, allowing your veggies to still have some crunch. In the last 30 minutes before serving, add your meatballs, and let warm through.
Do you need a great, quick, and easy ‘go-to’ meal for those nights you don’t feel like slaving over the stove after a long day? This recipe will surely make your palate dance, and your belly full.
What you’ll need:
One bag of large, precooked shrimp. (I prefer tail on, as they seem larger and you get more bang for your buck-simply thaw and remove the tail)
1 red pepper, sliced in strips
1/2 of a red onion, thinly sliced (place slices in a bowl of water for 10 minutes to remove some of the ‘bite’)
1 cup of chopped broccoli
10-12 cherry tomatoes, sliced
1 head of romaine lettuce torn/chopped
Chop/prepare all of your veggies and lettuce, and set aside. Don’t forget to also season lightly with a sprinkle of kosher salt and pepper! I like to serve my shrimp lightly sautéed over my salad, so I season it with kosher salt and pepper, and sear quickly over high heat in a pan drizzled with extra virgin olive oil. Drain on a paper towel, and serve atop your salad.
Serve with your favorite dressing (mine is in the pic-YUM) and enjoy!
Prep time is only 10-15 minutes, so this is a win win on a week night!
Monday musings
A forewarning, this post will be all over the place, and probably not full of unicorns, glitter, or butterflies. I caveat that, with the fact that I am FORCING myself to keep moving forward, regardless of the current situation.
I find it almost ironic that just a few weeks ago I posted about the fact that while although I am thankful I have a job, I don’t love my current career. My career was chosen for me by the Air Force, 23 years ago, and during my 20 year career serving in the military I was at least able to delve into so many other areas of the Air Force, which made actual career as a histology technician tolerable.
I was blessed to march in the Korean War Memorial dedication parade. I was a part of many organizations, and served under the Commander and Chief as an executive assistant for almost a year. I was a fitness instructor. I served on many service member of the quarter/year award boards. I was a training instructor. I even did other aspects of the lab such as Point of Care testing. I led training runs, memorial runs, and more ceremonies than I can count on one hand.
Yet for the last 2 ½ years…I’ve simply gone to work, punched in, did my job, and came home each night. While completely thankful to HAVE a job, this JOB no longer brings me joy.
And now, knowing my job is being eliminated, I have been on the job hunt for nearly 3 weeks without a single bite.
I’ve remained faithful, with constant forward movement and self-talk that involves a lot of yelling, crying, and begging for God to show me where the heck I am supposed to be in life at the ripe age of 41.
I thought by now I’d have it figured out. But nope…
I do know these few things.
I love to run, and running with friends makes me even happier when the mileage increases.
I love to cook, invent, and inspire others with the foods I prepare.
I love to take pictures, and although I’d never call myself a photographer, I love being behind the lens.
I love inspiring and helping others. It not only makes my crap, well, less craptastic, but it brings me such joy to help someone through a difficult time in their life.
I love to write. I have been writing since the age of 12, and although I am just an amateur, I truly love the written word.
Yet, none of these passions will provide for my family currently…yet…
With that, I have to keep plugging along, searching for a new job at least 2-3 hours each night, praying that right fit will come along. My family needs my financial, and happy mental support.
There are some days in our lives, where we just want to throw in the towel and hide under the covers. Today…was one of those days of me. My 3 a.m. alarm seemed to be a little louder than normal, and my covers seemed to have an extra tug to them, enticing me to hit the snooze button just one more time.
Subzero temps called for a 3rd day in a row of long johns, and as I pulled them on accompanying them with scrubs, I struggled getting myself movin’.
Yet I made it through the work day successfully, and after picking up my youngest Mover I did dinner prep, and hit the treadmill for a couple much needed miles.
Dreadmill miles, are NEVER easy for me….just sayin’….
Great part of the dinner recipe, is that I used left over chicken. Score! I hate wasting food!
So for the chili, I use Sawyer’s Gluten free mix, but any will do.
Sautee 2 cloves of garlic, 1 small onion, and one bell pepper for about 3-4 minutes. Add in 4 cups of water, and season with kosher salt, pepper. Bring to a boil and add in your chili mix. I added dried cilantro as well. Simmer for about 25 minutes, and drop in about 2-3 cups of cooked chicken (breasts or thighs). Cook another 10 minutes, and serve!
I made my own “tortilla chips” by taking spinach tortillas, cutting in strips, and drizzling with extra virgin olive oil, and seasoning with kosher salt and pepper. Bake at 350 for about 10 minutes!
Dinner was a success, and I spent the last the last 3 hours applying for jobs. Win/win!
I was admittedly feeling a little low after work today. Not knowing the future can be tough, and although my mantra is to keep movin’ forward, it can be a challenge when you are unsure of how you will provide for your family in a monetary sense.
So what do I do when I’m feeling low besides go for a run? I cook.
There was no running outdoors today with negative wind chills, and the dreadmill, well, just looked dreadful. I did a circuit work out, my AB challenge, and hunkered down in the kitchen.
I seasoned 4 chicken thighs simply with kosher salt, and freshly ground black pepper and a dash of garlic powder. Drizzle with extra virgin olive oil and set aside.
Cut 4 thin pieces of Pepperjack cheese. I normally avoid dairy, but this is one of the few cheeses I can stand.
Take 4 pieces of nitrate free/low sodium back and separate.
Put one piece of cheese inside each chicken thigh, and wrap tightly, then seal by wrapping tightly with the bacon, securing with toothpicks. Repeat the process, and place in a 9×11 pyrex baking dish. Drizzle lightly with evoo, and back at 375 for 35-40 minutes until golden brown.
Steam your asparagus lightly so that it still has a crunch, and season with kosher salt, and pepper. I topped with a little parmesan cheese, to entice my kiddos to eat it, 🙂
Tonight, I’ve prepared a pan seared steak, with a raspberry/red wine sauce served with a root vegetable puree’ and simple chopped salad.
What you’ll need for the steak:
Top sirloin steak, or your favorite cut.
Extra virgin olive oil
Kosher salt and pepper
Drizzle both sides with the olive oil, and season liberally with kosher salt and freshly ground black pepper. Set aside.
What you’ll need for the root vegetable puree’:
Bring 6 cups of water to a boil in a medium sauce pan; while you are waiting, start chopping!
3 carrots, peeled and chopped in 1-2 inch pieces
1 medium white onion, chopped
4 medium sized red potatoes, peeled and chopped in 1-2 inch pieces
2 cloves of garlic, smashed
1 pat of unsalted butter
Kosher salt and pepper to taste
Boil veggies until fork tender, (NOT mushy) and place in your food processor and process on high until completely smooth. Cover, and set aside.
What you’ll need for the raspberry/red wine sauce:
1 box of beef stock, brought to a boil with 3 tablespoons of corn starch. (Add the corn starch right away when the stock is still cool or it will clump)
Season with kosher salt, pepper, and rosemary.
Chop one onion, and add to the liquid.
Add in about 2 cups of a good red wine (Pinot Noir or Merlot are two of my favorites for sauces)
Bring back up to a boil, then reduce to a simmer and let reduce down to about half the original amount. Strain the mixture, and put back on the heat. Add in one dollop of sugar free raspberry preserves (or fresh if you have them on hand would be even better!) and whisk until incorporated. Add another pinch of salt and pepper to taste, and let simmer.
Now it is time to sear your steaks. First, preheat your oven to 350 degrees, and line baking sheet with aluminum foil. Preheat a pan with extra virgin olive oil, to a high heat. Sear your steaks (don’t overcrowd the pan) to a golden brown, 3-4 minutes each side, and place on the baking sheet. Cook an additional 10 minutes in the oven, and let rest for 10 minutes before slicing.
While your steaks are finishing off in the oven, you can prepare your salad.
What you’ll need for the salad:
Romaine hearts, chopped finely
½ of a red onion, chopped
2 plum tomatoes, chopped
Kosher salt and pepper to season
Toss with your favorite dressing-I used a sugar free red wine vinaigrette
Plate as shown, drizzling the red wine sauce over the steak, serve, and enjoy!!!
Note-as an added yummy goodness I roasted some button mushrooms in the oven for about 20 minutes, drizzled simply with extra virgin olive oil, a splash of red wine, and salt and pepper. My daughter gobbled them down! Delish!
Movin' it with Michelle 