Meal Plan Monday May 14

Linking up with Laura @ OrgJunkie today!

Click the image to visit other meal planning bloggers!

PS. Getting on her website on Mondays is tough. Bandwidth issues.

With very few days until the move actually starts in earnest I've got to get back into meal planning so I can get the most tasks done with minimal effort.

I have packed up my kitchen, keeping out what I thought I would need and in cooking a full, SIMPLE meal on the stove I kept reaching for things I had packed up. So this week I'm going back to the crock pot - ALL WEEK!! I'm also using what is already in the freezer (less to move!) so that means lots of chicken!

Monday & Tuesday: Second Chance Meals Chicken Enchiladas & Enchilada Bean Soup
Wednesday: BBQ Rubbed Crock Pot Chicken
Thursday: Chuckwagon Stew
Friday: Four Bean Chili
Saturday: MOVING DAY #1! We'll eat somewhere, at some time... I promise?
Sunday: Leftovers or Creamy Farmhouse Garden Soup

I'll also be adapting a few of these recipes. I pulled these from OLD blog posts before we started eating healthier, so I am going to do my best to adapt them to something a litte more suotableto match teh P90X@ meal plan we've been eating.

• Less salt (the BBQ Rub has 1/4 cup!!!!!)
• Less fats (including whole milks, butters, & creams)
• More whole grains, like brown rice, etc.

I'll update the recipes in a new post if I make any major changes, otherwise I'll just add a note to the original. :-)

Chicken Barley Soup

Those of you that know me well know that I never follow a recipe to a T. I have been doing well following the P90X2 recipes but we've been using them since January so I wanted to mix it up a bit. This came out even better than expected! I am AMAZED! I even had it for breakfast today! what?!?! It's good! 

Chicken Barley Soup

Serves 6-8

Time till serving: approximately 1 hour

Crockpot Potato Soup

Ingredients:

• 3 lbs shredded or diced frozen potatoes (thawed), or fresh peeled & diced. (Divide this into 2lbs and 1 lb.)
• 1 16 oz bag frozen cauliflower, thawed & chopped (optional)
• 1 cup chopped celery
• 1 medium chopped onion
• 1 large shredded carrot
• 1 tsp minced garlic
• 1 lb diced extra-lean ham
• 1-2 quarts chicken or vegetable stock (enough to cover, +/- more/less to desired consistency)
• 1/2-1 cup flour (gluten free flour mixes work GREAT but you may have to simmer them longer to achieve a creamy texture)
• 1/4 oil or butter
• 2 cups half & half
• 1 teaspoon dried parsley flakes
• 1/8 teaspoon black pepper
• 2 cups shredded cheese
• seasonings to taste (salt, seasoning blends, garlic, rosemary, thyme, and/or herbs de provence are all good add in options)
  
  

Directions:

1. In crock pot combine 2 lbs potatoes, cauliflower, celery, onion, carrots, garlic, & ham.
2. Add broth to cover by 1" and cook on low 6-8 hours; It can remain on low afterwards until you are ready for step 3.
3. In a nonstick skillet on stove combine butter/oil and enough flour to make a thin paste. Cook on medium-low for approximately 5 minutes.
4. Whisk in half & half until completely combined then add parsley & black pepper. 
5. Add to crock and season to taste.
6. Stir in additional 1lb of potatoes.
7. Allow to cook on high for another 30-60 minutes to thicken.
8. When potatoes are cooked, stir in cheese and add broth until desired consistency.
9. Allow to warm through again and serve.

Notes:

• If cooking on stove top, process remains the same but time is lowered to 1-2 hours in step 2 and 15-30 minutes in step 7.
• If using gluten free flours an additional 1 hour simmer may be needed due to the texture of the grains.
• The add in of the 3rd lb of potatoes is to add texture and the first 2 will cook down to a creamy consistency. If you prefer more texture you can divide 1lb for step 1 and 2lbs for step 6.
• Never allow the mixture to boil after adding cheese and half & half. It won't spoil the soup but it will spoil the look as it will separate.
• The cauliflower is optional but is a great way to hide it from your kids.
• This can also be created with chopped broccoli used in place of all or half oft he potatoes.

Gluten-Free Cornbread Recipe

My husband loves cornbread with his chili. I prefer crackers, Well a wheat free girl only has so many options. I'm not ready to try my hand at crackers yet so I opted for a GF cornbread...

Gluten-Free Carrot Cake Cupcakes

I am finally getting the hang of this!!! I wanted carrot cake! I LOVE CARROT CAKE! But I wasn't crazy about some of the ingredients I found in the GF recipes online... mainly xanthan gum that I am staying away from on the principle that it's expensive and I can't pronounce it... and coconut??? Uhm.. ew? I also don;t like raisins in my carrot cake and George doesn't like nuts in his breads/brownies/cakes so this is also without those but walnuts are traditionally added (3/4-1c).

Hopefully you remember (and have tried!) the last post about gluten-free waffles that I raved over. I made them again and they came out just as yummy! I really liked the texture so I based the flours for this recipe on that one.

Gluten Free Corny Flatbreads

Perfect as a flatbread, mock pancake, or perfect snack!!
Adapted from Bob's Red Mill Gordita Recipe.

Ingredients:

• 3 1/2 c Masa Harina
• 1 tsp Sea Salt 
• 1/2 cup Sorghum Flour
• 2 tsp Baking Powder 
• 2-1/4 cups Warm Water 
• 1/4 cup butter, softened to room temp

Preparation:

Gluten FreeTamale Pie!

I made this "shepard's pie" style where you make a filling and add a "crust". I'll definitely be making it again and SOON!!! It seems like a lot of ingredients, but I keep all these spices on hand. I can't use pre mixed taco seasoning because it has flour in it.. big no-no on the GF diet!

Wheat-free/Gluten-free roux

So I was finally able to get some Bob's Red Mill Organic Brown Rice Flour to try in the roux for my gumbo today! here is what I learned...

Green soup: Revisited

Old blog friends from way back when I was "Mom's Diner" may remember that I made this "green soup" waaaay back in February 2010. It was good, but I wasn't eating gluten-free, vegan, or anti-inflammatory then. Today I bring you

Green Soup: Revisited

(makes 2 servings)

Ingredients:

• 1/4 c green lentils, soaked overnight (or as long as possible)
• 1/8 c barley (your preference of style)
• salt & spices to taste
• 2 c. chopped kale
• 1 sm zucchini sliced into rounds and quartered
• 1 c fresh or frozen peas
• 1 c (4-6 "heads") Brussels sprouts
• 1 T chopped fresh parsley
• 1/2 onion, sliced thin and sauteed to brown (yummmmmm)
• water

Directions:

1. Rinse lentils and put in small pot (i used my rice pot!) with enough water to cover by triple.
2. Cook at a hard simmer/low boil for 30 minutes, then add rinsed barley and spices.
3. Cook an additional 10 minutes until barley begins to cook, adding water as needed to maintain "soup" consistency.
4. Add remaining veggies EXCEPT ONIONS, and continue to simmer until all is tender.
5. Spoon out and top with some of the sauteed onions..

OMG SOOOO GOOD!!!

Three Pepper Black Bean Quinoa

So I've been trying to decide how to cook the quinoa I bought almost 2 weeks ago and while browsing the frozen veggies I found a "Three Pepper & Onion Blend" by Pictsweet. SCORE! So I came home and made this.  DH and I love dit, The kids picked the peppers out.. eh, can't please everyone!

The big things to remember are:

1. Quinoa is cooked at a 1:2 ratio (Quinoa : Liquid)
2. Quinoa, like rice, will taste like what you cook it in. Choose wisely!
3. Quinoa has a natural insect-repellent it produces called saponin. Though quinoa is washed before going to market, this powdery like substance will remain on the seeds. (Yes, quinioa is a seed.) TO remove it just rinse quinoa until the water runs mostly clear.

Three Pepper Black Bean Quinoa Ingredients:

• 2 cups vegetable broth (I made my own here!)
• 1 cup quinoa
• salt to taste (taste the broth... that is essentially what your quinoa will taste like!)
• 2 tbsp olive oil
• 1/4 bag Pictsweet Three Pepper Onion Blend . (If you can't find it, use 1/2 each of a small onion, red, yellow, and green bellpeppers... I'm all for convenience till the Farmer's Market opens!!)
• 1 tsp minced garlic (1-2 cloves)
• 12 oz canned (or homemade) black beans rinsed & drained.

Directions:

1. First RINSE! RINSE!! RINSE!!! Drain in a fine mesh strainer and "bounce" until most of the water seems removed.
2. (OPTIONAL) Dry roast it in a DRY, non-stick skillet STIRRING CONSTANTLY over medium heat until seeds are dry and begin to "pop". (5-6 minutes) This will give it a subtle nutty flavor.
3. Put quinoa and broth in a medium sauce pan and bring to a boil over low heat. When boiling, cover, reduce to simmer, and cook 15-20 minutes - until all liquid is absorbed.
4. Meanwhile, in the non-stick skillet, heat the olive oil over low heat and saute the pepper blend and garlic until they begin to lightly brown, then remove from heat.
5. When quinoa is cooked, remove from heat and let sit, covered, for 5 minutes then fluff with fork.
6. Gently stir pepper blend and beans into quinoa, then recover while you finish up the rest of your meal. this will heat the beans enough. (If your beans were fresh cooked and refrigerated, toss them when you let it sit for 5 minutes)
7. Serve! YUM!!

Homemade Vegetable Broth

I've been doing a lot of research about fresh broths for this anti-inflammatory diet so I can create yummy soups & grains without adding chicken broth like I did in the seven bean & barley soup. I also don;t like mushrooms which is what a lot of recipes suggest for flavor, so today i went out & got my own fixins!  Here is what I used (as much organic as possible:

• 1 ginormous Magnalite pot
• 1 medium yellow squash (sliced thin in food processor)
• 1 medium zuccini (sliced thin in food processor)
• 3 large carrots (sliced thin in food processor)
• 3 leek TOPS - bottoms reserved for a leek soup! (washed)
• 1 baseball sized onion (sliced thin in food processor)
• 2 parsnips (sliced thin in food processor)
• 1 large head of garlic, whole
• 1 bunch of parsley STEMS
• 1/3-1/2 bag of pre-washed kale (enough to fill pot)
• 1 tsp sea salt
• 1 tsp dry rosemary
• 1 tsp dry thyme
• 1tsp ground tumeric (JUST BOUGHT THIS TODAY AND L-O-V-E IT!!!)
• Water to fill pot

Just bring to a boil then lower heat just to simmering until all veggies get tender and start to fall apart. I intend to get some large twist top freezable containers soon, but for now it is cooled and frozen in quarts in zip lock bags.

I also popped the garlic head out and squashed it with my spoon and threw it back in after it got tender, and I used some to make my quinoa tonight (recipe soon!) and added more water to return to simmer before turning it off to cool.

You may notice that there are a few "bits & pieces" added.. well that is the point of stock! Save all the veggie ends, peelings if you don't use them, stems & "inedible" parts that are still flavorful & healthy. PUt them in a large freezer bag until you have a large amount and throw it all in a pot with water & seasonings to make a broth.

You can do this with bones for animal stock and peelings/sink for seafood stock also.

I'm starting from scratch so I had a lot of whole ingredients, but I will be starting my "broth bag" in the freezer tomorrow.

Second Chance Meals: Chicken Enchiladas into 15 Bean Soup

I decided I'm tired of having leftovers as leftovers. this means a slight rise to the food bll (10%??) but it also means I'll be throwing away less food because people are sick of eating it.  So since hubby is on a business trip, I decided to test this out with the girls... and of course I used my crock pot!

Day 1: Chicken Enchiladas with "Instant" Spanish Rice

Broccoli Shrimp Casserole

• 1 lb shrimp
• 1 tsp paprika
• 1tsp mrs dash
• 1/4 tsp cayenne
• 1/2 tsp Tony's
• 2 tsp tomato chicken bouillon
• 1 cup rice
• 2 1/4 cup F/F chicken broth
• 12 oz bag frozen broccoli cuts
• 3 tbsp olive oil 
• 1 cup frozen seasoning "blend" of choice (onions, bell pepper, celery, carrots)
• 1tsp chopped garlic (1-2 cloves)
• 1 can F/F cream of chicken
• 8oz shredded colby jack cheese, DIVIDED

OK this seems like a lot but bear with me it was SO simple!

1. Preheat your oven to 325.
2. Peel and de-vein your shrimp. I was using 51-80s so I cut them in 3. This is up to you and also depends on the size of your shrimp. Put your shrimp in a bowl that has a lid, add the dry seasonings- paprika, Mrs. Dash, cayenne, seasoning salt, & bouillon. If you can't find tomato chicken bouillon, check your "ethnic" foods aisle. I usually find it with the other Mexican seasonings. If not, use chicken boullion. Not a huge thing here.
3. Put the lid on the bowl and put it aside if you are cooking NOW, but you can fridge it for 1-2 days if necessary.
4. Put your rice and the broth in a pot with a lid. Bring it to a boil. Put the lid on it and set it to simmer. Don't touch it for 25 minutes. At all. Don't open the lid. Don't stir it. Leave. It. Alone. Trust me. Until I did this I ruined every pot of rice I touched.  Incedentally if anyone knows how to cook a pot of BROWN rice... I'm all ears!
5. Throw the whole bag of broccoli in the microwave and hit 5 minutes. It doesn't matter if it's regular and not "steamable" I promise.
6. Heat the olive oil in a non stick skillet over medium and saute the seasoning blend and garlic until it is tender. Add the shrimp and continue cooking 3-5 minutes until the edges begin to curl. Add the cream of chicken soup and stir it all together.
7. Pour your cooked rice into a 13x9 casserole dish and stir in a hand full of the cheese. Pour the shrimp mixture over it
   and mix it all together well. Spread remaining cheese over the top and loosely cover with aluminum foil. Bake 25 minutes, uncovering the last 5 to brown the cheese.

SERVE WITH:
Garlic bread. YUM!!!



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Mexican 2 ways in 2 days!

CLICK HERE FOR INGREDIENTS & PICTURE until I get it transferred over :)

Night 1: Nacho & Tacos!!
Layer it! Wrap it! Do it however you want!

I like to season my taco meat with Alton Brown's Taco Potion #19. Use what you like.

Night 2: Mexican Pasta!!
~ Saute your leftover onions.
~ Add in the leftover meat and a jar of salsa.
~ Simmer on low while you cook your pasta to al dente.
~ Drain pasta and add into sause mixture.
~ Serve with a sprinkle of cheese, dollop of crema, and a side of chips for some crunch!

Simple but OH! SO! YUMMY!

Beer braised pulled pork

My oven is STILL broken so I decided to try my hand at a crock pot pulled pork today. I My husband is in love and plannin on bringing a pot full to the next UFC gathering.. LOL!

Remember: Most recipes you can adjust things to your taste, but don't be afraid to try something new!

Crockpot Chicken Stew

I'll detail this later but for now, here is my crock pot chicken stew for Angela♥

Ingredients:

• 2 boneless skinless chicken breasts, cut into small bite-sized pieces
• 2 cans cream of chicken soup

Mom's Shepherd's Pie

Ingredients

• 2pk box of sour cream & chives instant potatoes
• 1 cup chicken broth
• 1 1/2 cups water
• 1 1/3 cup milk
• 1/4 cup Italian Dressing
• 1 lb.  Extra-lean ground beef
• 1 cup frozen seasoning blend
• 1 cup frozen peas*
• 1 cup frozen corn*
• ½ cup frozen spinach*
• 1 large carrot, sliced on an angle (or use store bought sliced!)*
• 2 T fresh chopped parsley or 1 t dried
• 1 cup chicken broth
• Salt & pepper to taste
• 1/3 cup shredded cheese (I used… colby jack LOL)
• (**** or your favorite vegetable mix)

 Directions:

1. Combine potato flakes, 1 c broth, water and milk in a large microwaveable bowl.
2. Microwave, covered with wrap, for 5 minutes.  Set aside.
3. Put carrot in another microwaveable bowl with a little water. Microwave 3-5 minutes until tender.
4. Heat dressing over medium-high  heat. Add meat and seasoning blend. Sautéing until meat is browned.
5. Add, reduce heat & simmer until almost tender.
6. In a large oven-safe skillet ( I use cast iron), warm together ¼ cup of light oil and 2 heaping table spoons of flour.
7. Stir frequently until it starts to color, whisk in 1 c broth and enough water to create a not-too-thin gravy.
8. Mix vegetable/meat mixture into gravy and smooth down.
9. Spoon potatoes over mixture, leaving little peaks (they’ll brown pretty).
10. Sprinkle with cheese and bake at 350° until cheese melts and peaks brown.

GO VEGETARIAN!

Omit meat and add beans, tofu, or more hearty veggies like zucchini and other squash! Use vegetable broth in place of chicken.. VOILA!

Pictures soon!!

Throw it in Thursday - Mexican Skillet

I don't know what else to call this.. I've made it before, but I don't think I blogged it. Bad Anne!
Anyway it is neat simple and YUMMY!!! One pot folks! That's it!

Ingredients:

• 1 lb lean ground beef or turkey
• 1 tbsp cumin
• 1 c frozen seasoning blend
• 2-3 cloves or 1 heaping teaspoon of minced garlic
• 2 cups of beef broth (or 2c hot water & 2 bouillon cubes)
• 2 cups of your favorite salsa (or 16 oz diced tomatoes)
• 3 cups uncooked pasta ( I used wheat penne)
• 1-2 cups fiesta/mexican blend shredded cheese

Directions:

1. Brown burger, veggies, and seasonings.
2. Add broth and salsa, and bring to a simmer.
3. Stir in uncooked pasta. Add water to just reach the top of the pasta, if necessary.
4. Simmer 7-10 minutes until pasta is al dente.
5. Stir in cheese and serve with sour cream.

SOOOOOOOOOOOOOO Simple and YUMMY!

Yes, I am a real Southern girl. No, I do not like my greens.

Yes, I am a TRUE Southern girl. No, I do not like my greens. Sorry, Granny Maw.

I was recently discussing the benefits of greens with my husband (who has recently become a work out guru and is loving his new physique...as am I **wowzers**) The problem is that I don't like most greens. Real greens.. not just green food. Spinach, Kale, collard, mustard greens. I can toss a few baby spinach leaves in my salad, and served in foods that have flavor, I can eat it cooked. That is why this family (other than Lili, the guinea pig, who will eat any green) rarely gets greens.

If you have followed the blog, you may remember this recipe that had even my friend's children yumming on spinach. The pic however is Kaelyn LOL! I tryu to sneak it in when they aren't looking but now they all know I do it and they eat it.

So today I created a green soup. Yes, green. And it is sooooo good! I added about 5 oz of frozen spinach, which in the spinach world is quite a bit. It takes a LOT of spinach to make a pound because it wilts so much.

try this.. with or without the spinach. either way you will not be disappointed.

Mom's Diner Original - Green Soup

• 2 tbsp oil
• 3 medium carrots diced
• 1 cup frozen Seasoning Blend
  
• 2 medium boneless skinless chicken breasts cut into bite size pieces
  
• 3 medium potatoes, washed, peeled, & diced
  
• 6 cups low-sodium chicken broth
  
• 6 oz frozen corn (1/2 12 oz bag)
• 6 oz frozen peas (1/2 12 oz bag)
• 5 oz frozen spinach (1/2 1o oz block)
• 2 cups frozen chopped broccoli or florets
  
• 1/2 tsp dry rosemary
• 1/4 tsp dry basil
  
• Salt, pepper, Tony's seasoning to taste

OPTIONAL

• 1/2 cream or 2% milk
• 4 oz fat free cream cheese (1/2 8 oz block)
  

1. Heat oil in a soup pot and saute' carrots & Seasoning Blend until tender.
2. Add chicken and saute' until opaque.
3. Add potatoes and chicken broth and simmer until potatoes begin to get tender then add frozen vegetables, herbs, & seasonings.
4. Simmer 30-45 minutes until chicken and potatoes are fully cooked through and vegetables have warmed through.
5. If you wish, put optional ingredients (cream & cream cheese) in microwave for 1-2 minutes to warm & soften. Briskly whisk together and add in just before serving (use a seive if you don;t like little bits of floating cream cheese. the fat free doens;t melt is quite as readily as original).
6. DO NOT BOIL AFTER ADDING THESE INGREDIENTS.

Serve with garlic toast or crackers (if you forget the toast like I did)
Side note: Keebler Garlic Butter Club Crackers are to DIE for!

Mom's Diner Enchiladas

I couldn't find a recipe I really liked so I created this from looking at several recipes. Exchange what we liked for what you like, and enjoy!

What you need:
2 lbs turkey burger
2 pkgs taco seasoning, or use your own blend
1 (24 oz) jar of salsa, divided 12oz/12oz
1 large can (32 oz) enchilada sauce
1 T cumin
2 bags shredded mexican blend cheese
flour tortillas - LOTS!
1 can chicken broth
1/2 cup sour cream
1/2 cup buttermilk ranch salad dressing

What you do (filling/sauce):
Heat enchilada sauce with cumin in seperate saucepan. Set Aside.
Brown meat. Drain. Add taco seasoning.
Put 12 oz salsa to blender and pulse until smooth.
Add all salsa and 1/2 cup enchilada sauce to meat and heat through.
Stir in 1/2 bag (1 cup) cheese. Remove from heat. Set aside.
In shallow skillet, warm broth to simmer.


What you do (assembly line):
Preheat oven to 350°
Spray 11 x 13 pan with non-stick cooking spray, paying special attention to the SIDES of the pan.
Spoon a thin layer of enchilada sauce over the bottom of the pan.
Dip one tortilla in simmering broth to cover both sides.
lay flat and add 1/4 cup meat filling.
Roll tightly and place seam side down in pan.
Continue until pan is full, You will have about 10-12 across and 2 longways down the side, depending on the size of your tortillas. Fit snuggly so they don't unroll.
Spoon heavy layer of enchilada sauce over the top.
Put 1-1 1/2 cups shredded cheese over the top.
Bake for 15 minutes and serve with spanish rice or tex-mex cheesy fries!