Reduce Heat and Simmer

an apology

2011-12-05T18:22:00.001-08:00

hello!

Have you forgotten about me? I haven't forgotten about you!

I've just been really busy lately, and haven't really had time to blog. We're moving soon and have been busy getting ready for the holidays.

I've made some amazing stuff lately and I can't wait to share it with you. AMAZING things. Consider it my apology.

so sorry for not checking in the past month...hopefully it doesn't happen again any time soon!

Garden Vegetable Casserole

2011-11-09T04:00:00.000-08:00

As long as I can remember, our dad has had a garden. He’s grown tons of different veggies…tomatoes, potatoes, pumpkins. You name it, he’s probably grown it at some point.

Me and my sisters :)

[My Dad said we used to get mad at pincher bugs for eating the pumpkins. Ador.]

Which is why it’s really disappointing that I seem to have a black thumb. Really. I tried gardening once. I was like yeah, this is going to be my hobby! I’m gonna grow stuff and eat it! But it didn’t last long. I totally lost interest in like five minutes.

Now this box is filled with knee-high weeds. Oops.

Our apartment has a little porch, and we’ve tried planting flowers numerous times with no success. Either our pots are too small, or the sun is too hot...our plants always end up dead. I just want a huge garden with plenty of fresh vegetables. I want to walk outside, pick some zucchini and onions, and use them immediately for dinner. I would make dinners like this waaaay more often if I had an awesome garden.

Are you ready for this veggie explosion? FIVE different veggies come together to make this colorful, insanely good for you casserole. And honestly if I didn’t put the zucchini and mushrooms in myself, I would have had no idea they were in there…you can’t really see them, but they add such a good flavor to the dish. If you have picky eaters this might work to your advantage. I also used reduced fat cheese, but feel free to use whatever type of cheese you like.

I asked Ian what he thought of this dinner, and he said “I only give it one thumbs up because I can’t make myself put down the fork.” What a good answer.

If you have a garden, please humor me. Walk outside, grab some veggies, and put them in a box. Then address that box to me, and give it to your postman. Just kidding, but really, you should grab some fresh veggies and make a dinner. Even make this one if you want. Think of me, and know that I’m extremely jealous.

Garden Vegetable Casserole

makes 12 servings, 150 calories per serving

adapted from Brown Eyed Baker

Print this Recipe!

For the crust:

4 cups shredded zucchini

½ tsp salt

½ cup shredded cheddar cheese

½ cup shredded mozzarella cheese

2 eggs, lightly beaten

For the toppings:

1 lb ground turkey

1 green bell pepper, diced

1 small white onion, diced

1 cup cremini mushrooms, diced

1 tsp Italian seasoning

¼ tsp garlic powder

¼ tsp dried oregano

15oz can tomato sauce

½ cup shredded cheddar cheese

½ cup shredded mozzarella cheese

1. Preheat oven to 400 degrees F.

2. Sprinkle the shredded zucchini with the salt and let stand for 10 minutes. Drain well until dry...you're probably going to need to squeeze it dry with a paper towel.

3. Stir together the zucchini, cheeses and the eggs. Once combined, spread the mixture onto the bottom of a 9×13-inch pan. Bake for 20 minutes, or until set and golden brown in spots.

4. Meanwhile, brown the ground turkey, along with the Italian seasoning, onions and pepper, until it's cooked through and the vegetables are soft. Drain some of the excess liquid if necessary. Stir in the mushrooms, garlic powder and dried oregano. Let simmer together for about 5 minutes. Turn off the heat and stir in the tomato sauce.

5. Spoon the filling onto the zucchini crust, and top with the remaining cheese. Return to the oven for an additional 10 to 20 minutes, or until the cheese is melted and bubbly.

enjoy!

amanda

Stuffed Ricotta Shells

2011-11-07T19:47:00.000-08:00

Is it just me, or is it like a thousand times harder to wake up now that we’ve “fallen back?” Even with the sun peeking through my blinds, I could not get up this morning. Waking up before 8 am on a Monday morning feels illegal. I know I’m alone here.

It may have had something to do with all the mimosas I had yesterday. It was more than a few.

It may have had something to do with the fact that it FINALLY feels like winter around here. I’m talking morning temps of 46⁰. It’s waaaay too tempting to stay in bed when it’s that cold out.

It probably had something to do with these stuffed shells. They will induce wonderful, mouthwatering dreams of ricotta and parsley. You won’t want to wake up from this cheesy, saucy dreamland.

Is it weird to dream about food? Don’t answer that.

They are seriously delicious, easy to make, and won’t make you feel like you need to hit the gym after dinner. (I hate that feeling!!) Bonus- they taste great the next day as leftovers.

I used fat-free ricotta from Trader Joe’s, and I think it tastes really good, but if fat-free isn’t your thing, you can use regular. I used fresh chopped parsley, and I think it makes a big difference taste-wise over dried. As far as the marinara sauce goes, the simpler, the better. I used Trader Joe's Organic Marinara- very tasty (and garlicky!) and low calorie.

You’re probably going to drool a little when you take these out of the oven. And you might burn your tongue because you probably won’t be able to let them cool before trying to eat one. I can’t wait to make these again, but until then, at least I have my weird food-filled dreams. Don’t say I didn’t warn you.

PS: hi new followers! Thanks for joining! I really really appreciate all the comments you’ve been leaving, and positive things you’ve been saying. It’s really encouraging to get positive feedback when you try something new, and I can’t wait to share so much more with you guys!

PPS: I was featured over at Giggles, Glitz & Glam...totally exciting, check it out!

Stuffed Shells

Makes 12 shells, 120 calories per shell

Adapted from The Most Decadent Diet Ever Cookbook, 2008

Print this Recipe!

12 dried jumbo pasta shells

1 cup fat-free ricotta cheese

1 ¼ cups finely shredded mozzarella

4 tbsp grated Parmesan, divided

1 large egg white

1 ½ tsp finely chopped fresh parsley

¼ tsp garlic powder

Salt and pepper

2 cups marinara sauce

1. Preheat the oven to 350°F. Cook the pasta according to package directions, cooking it until al dente. Drain and set aside.

2. Mix the ricotta, mozzarella, 3 tbsp Parmesan, egg white, parsley, and garlic powder in a medium bowl. Season with salt and pepper to taste.

3. Place the cooked shells, open side up, on a baking sheet. Spoon the ricotta mixture evenly among the 12 shells.

4. Evenly spread about 1/2 cup marinara sauce in a 10-inch round glass baking dish. Lay the stuffed shells side by side, open side up, in the dish. Spoon the remaining marinara sauce over the top. Then sprinkle the remaining Parmesan evenly over the marinara sauce.

5. Cover with foil and bake for 20 to 25 minutes. Let stand for 5 minutes before serving.

enjoy!

amanda

Chipotle Chicken Burritos

2011-11-05T04:00:00.000-07:00

I love the beach. Love it. It’s by far the ~~only good thing~~ best thing about living in Southern California. We live on the coast, and the beach is a quick ten minute drive from our apartment. It makes me so happy. And it’s not like I even get in the water, cause I totally don’t. I just like to go down to the water and put my feet in, look for awesome shells, and hold hands with Ian.

And obviously look for dolphins. Let’s not forget that.

I’m so good at spotting them, not to brag or anything. But really, I am. I would jump at the chance to work on a boat…I would freak out if I got to see dolphins every day.

Since I moved down here, we’ve gone on a few dolphin watching tours. I freak out every time. Seriously. It could be considered embarrassing how excited I get, but I don’t even care. I embrace those crazy looks you’re giving me, every other passenger on the boat. Seeing a pod of dolphins up close is one of the coolest things I’ve ever experienced.

We went to Laguna to walk on the beach after work yesterday, and it made me miss living there like crazy. If for some reason we decide to stay in Orange County long-term, it’s one of the only places I’d consider living. There’s this amazing little burrito place we love, and it’s literally right across the street from the beach. We love taking our food across the street and eating at the beach.

Instead of grabbing our fave burritos tonight, we decided to come home and make our own. We had leftover tortillas, half a jar of salsa that was leftover from the chicken cups, and some chicken that really needed to be cooked. Really simple, really quick, and super delicious. I know it’s not super fancy, but the chicken cooked in the salsa was perfect- juicy and really flavorful.

A easy, tasty and healthy dinner. What more could you want? A beachfront mansion in Laguna, you say? Me too, but let’s not depress ourselves.

Chipotle Chicken Burritos

makes 4 burritos, about 380 calories each

4 burrito size flour tortillas

1 cup of black beans, drained

1 lime

cumin, to taste

splash of beer, optional

12 oz chicken breast

1/2 tbsp olive oil

salt, pepper, lemon pepper to taste

1 1/2 cups salsa (we used chipotle-lime salsa, yum!!)

jack cheese, shredded (or your fave cheese!)

optional toppings- cilantro, jalapenos, more salsa, avocado, etc.

1. Cut the chicken breast into thin strips. Season with salt, pepper, and lemon pepper to taste. Add the oil to a pan, and cook the chicken over medium heat until cooked through.

2. Add the salsa to the chicken and cover. Reduce heat to low, and cook for 10-15 minutes.

3. While the chicken is cooking, heat the beans over low-medium heat. Add the juice from the lime, and cumin to taste. (We also add a little beer, just a splash...it's how Ian's family has always cooked beans, and it's pretty delish.) When they're heated through, and the liquid has mostly boiled down, remove from heat.

4. Heat the tortillas however you like. When the chicken is done, assemble the burritos, evenly dividing the beans and chicken among the 4 tortillas, and sprinkle with cheese. Add any optional toppings, roll up and serve.

enjoy!

amanda

No-Bake Chocolate, Peanut Butter & Oatmeal Cookies

2011-11-04T04:00:00.000-07:00

Notes from my food/diet/eating healthy journey thus far:

1. It was easier than I thought to cut soda from my diet. I was a diet soda fiend, I used to drink at least one can a day. Yes, it was really hard for the first week or so, but almost three months later, I find I don’t crave it at all. Honestly, nothing tastes as good to me as a tall cold glass of water. Well, except for maybe a glass of Syrah...

Me & my uncle Vinnie wine tasting a couple years back

2. I really crave whole foods now, and I love cooking with fresh ingredients. I check the ingredients on everything I buy to see what’s really in my food, and I try to buy fresh whenever I can. I hate that the ingredient list for so many items is full of chemically-sounding names that I can’t even pronounce. [PS- why does it seem like there’s high fructose corn syrup in everything?]

3. Healthy cooking takes a little more thought and planning, but it’s so worth it.

4. Vegetables are totally my favorite food. I’ve bought more fresh produce these past three months than I have in my entire life. Plus, cooking with more vegetables makes your food so much more colorful and I totally love that.

5. I can still eat what I want, I just have to practice portion control. Two things I will never be able to give up? Pizza and wine. It’s just not gonna happen. But I’ve learned to choose leaner options, and limit myself so I don’t go overboard and feel gross and bloaty. This journey has required me to change the way I think about eating and food… it’s not about eating as much as you can, it’s about enjoying what you eat and savoring every bite. It’s something I’m still working on, because it’s obviously hard to turn down a delicious slice of pizza when it’s done nothing wrong to you. Really pizza, it’s not you, it’s me.

6. Losing weight is really exciting. Like, really really exciting. My old “skinny” jeans are now my “Ian, can I borrow your belt so I’m not pulling up my pants every five seconds?” jeans. It's really nice to feel good about yourself, and not be uncomfortable in your clothes.

7. That being said, plateaus can be very discouraging. It’s hard seeing the same weight on the scale day after day when you know it should be going down. It’s hard knowing you’re eating the right stuff and you’re stuck staring at the same three numbers. Ugh. I understand why some people give up, because sometimes it is hard to keep up the motivation. When I get discouraged, I try to picture myself on the beach on our big vacation next Spring. It helps remind me why I started this journey, and it gives me motivation to keep going. I want to look foxy, not flabby in my bikini.

8. I still want a sweet treat every now and then. I used to be obsessed with cupcakes. I mean it. We would go to Sprinkles like every other day, and I would usually eat two cupcakes. They are so good, but always made me feel sick and fat after. Now I try to eat lighter desserts…soy ice cream (which is surprisingly delish!) and lots of fruit.

But sometimes I just really want some chocolate. And peanut butter. So sue me! Actually, don’t do that. Just try these cookies instead. Really tasty and ridiculously easy, even if they do have a lot of butter. It’s all about moderation right?

I used natural peanut butter- ingredients: just peanuts. Nothing else. I also used brown sugar because I was out of white sugar, and I think it was a fantastic swap, but use what you have. I used a tbsp to drop the cookies, and it made about 25 cookies…your yield and calorie count may vary. I put the cookies in the fridge for a few hours to firm them up, but they’re just as good when they’re warm and gooey…just a little messier.

I set aside a few for us to eat at home, and I took the rest to work. Win-win…I’m not tempted to eat five in one sitting, and it made my coworkers really happy. I suggest you do the same, because these are so delicious I guarantee you will be tempted to eat more than one. Or six.

No-Bake Chocolate, Peanut Butter & Oatmeal Cookies
makes about 25 cookies, 110 calories each
adapted from Brown Eyed Baker
Print this Recipe!

½ cup (1 stick) butter
2 cups granulated sugar (I used Ideal)
½ cup milk (I used 2%)
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats

1. Add the first four ingredients to a saucepan.

2. Bring to a rolling boil, let boil for 1 minute, and remove from heat.

3. Stir in the peanut butter and vanilla, stir until smooth, then stir in the oats.

4. Drop by heaping tablespoons onto wax paper-lined (or, if you're out like I was, just use some cooking spray) baking sheets.

5. Let cool until set. You can speed this up by placing them in the fridge.

enjoy!
amanda

Lemon Zucchini Pasta with Chicken

2011-11-02T04:00:00.000-07:00

It's November!! That feels so weird to say, doesn’t it? Halloween has come and gone, but thank god THIS happened:

It's prooooobably one of the cutest pictures of Patty I've ever seen. Love this pup.

I’ve decided to make most (hopefully all) of my Christmas gifts this year, so that means I need to get started sooner rather than later. I have everything planned out and I am seriously excited. I’ve put a lot of thought into everything I’m going to be making, and I’m so ready to get started. I’m going to post what I can, without giving it away to my friends and family who read this blog, so make sure to check that out!

This pasta dish is light and incredibly flavorful…it’d actually be the perfect fresh summer dish, but it’ll do any time of year. The marinade gives the chicken the perfect lemony zip, and the lemon flavor with the zucchini is fantastic.

The key to this dish is prep- chop, grate, and prepare while the chicken is marinating and the pasta is cooking…it’ll make the process a lot smoother and quicker. Once you’re done chopping and cooking, you literally toss everything together, and you’re done.

I used a griddle pan to cook my chicken and zucchini. The zucchini was done in about ten minutes, and had a nice brown crust when I took it off the stove. I used 2 medium zucchinis, but next time I’ll probably use 3 because, duh, I’m obsessed. Keep an eye on the garlic olive oil…you don’t want the garlic to actually cook, you just want it to slowly warm and give the oil some zesty, delicious flavor. Also, 6 cloves of garlic is going to look like A LOT, but trust me, it works without being overpowering.

PS- sorry these pictures aren't the best...def had a glass of wine while I made this :)

I’ll have my November Holiday to-do list up this week…what are your plans for November?

Lemon Zucchini Pasta with Chicken

Makes 6 servings, 315 calories per serving

Adapted from Our Best Bites

Print this Recipe!

8 oz chicken breast
2 lemons
2 tbsp red wine vinegar
1 tbsp olive oil

Salt, pepper, and lemon pepper to taste

¼ cup olive oil

6 cloves garlic, minced

1/2 lb long pasta (I used angel hair, but you could use spaghetti, fettuccine, etc.)
2 medium zucchini, sliced in half lengthwise
1 cup shredded parmesan cheese
Fresh basil, 9-10 large leaves, roughly chopped
1 tsp dried oregano

1 tbsp grated lemon peel
salt and pepper to taste

1. Place chicken in a zip-lock bag with the juice of 1 ½ lemon, the tbsp of olive oil, and the red wine vinegar. Add salt, pepper, and lemon pepper to taste. Give the bag a couple of good shakes, then let it sit in the fridge while you get everything else ready.

2. Bring a pot of water to a boil, and cook pasta according to package directions. Drain, and set aside. Drizzle the zucchini with a little olive oil, and sprinkle with salt and pepper.

3. In a small sauce pan on the stove, add the ¼ cup of olive oil and garlic. Turn burner onto low-medium heat. Make sure the garlic is not popping or frying, you just want it to slowly warm and infuse the oil.

4. Heat a grill or skillet pan over medium-high heat, and remove the chicken from the bag. Place the chicken and zucchini on the pan. Cook until done, remove from heat, and slice it up.

5. In a big bowl (I used the pot I cooked the pasta in) add the chicken, pasta, and zucchini. Then add the lemon zest, lemon juice from the remaining 1/2 lemon, cheese, herbs, and garlic-olive oil mixture. If it’s a little dry, you can add some of the pasta water, or a little olive oil. Stir well to combine, and serve immediately.

enjoy!
amanda

Apple Hill!

2011-10-31T19:34:00.000-07:00

This past weekend we drove to Northern California to visit my parents and to go to Apple Hill...it was amazing and filled with my favorite people. And my favorite dogs. We've been looking forward to this weekend for months, and it went by way too fast. I knocked some stuff off the October holiday list, and I'll be honest, I didn't complete everything. Time kind of slipped away from me. Better luck next month, yeah?

I've got some totally delicious recipes to post this week, but for now, I want to share some pictures from our awesome trip this weekend!

Me, my sister Megan, and Patty!

We love this place :)

total hippie :)

sisters + jess

apple fritters...yummm

one of my new fave pictures of us <3

family portrait on a huge pumpkin

so prettttty

the whole fam

awesome windmills on the way home

...when can we go back?!

Chipotle Chicken Cups

2011-10-27T20:05:00.000-07:00

Can you believe Halloween is on Monday? It’s insane…honestly, where did 2011 go? Thanksgiving and Christmas are literally around the corner. I was just making St. Patty’s day cupcakes and dying Easter eggs! I just had my birthday in June!

This is the first year that I won’t be dressing up for Halloween, and it’s really really weird. Since we’re going to visit my parents for the weekend, we don’t really have anywhere to wear our costumes. I could probably wear one on Monday to work since that’s actually Halloween, but I really don’t want to be the only one dressing up…awkward.

Last year my best friend Carly had a costume party, and we went as Doug and Patty from the old Nickelodeon cartoon. We bought all the clothes at the goodwill, and I cut and sewed all the circles for my shirt. I also painted some plain tennis shoes pink, and spray colored my hair yellow.

Next year we’re totally dressing up as Miss Piggy and Kermit, because really, how can you be mad at that? Answer: you can’t.

Let’s gloss over the fact that yes, this is another muffin pan meal. I already told you I’m obsessed. It’s not a dinner really, more of an appetizer, but damn are they good. I've never cooked with chipotle powder before, but I feel like this is definitely the start of a long, beautiful relationship. These little cups are made with wonton wrappers, which I had leftover from the mini lasagnas.

I think this is one of the best meals I’ve made in a while. I mean it. The combination of chipotle, gooey jack cheese, green onions, and red bell peppers is phenomenal. I couldn’t stop eating them! But they’re super low calorie, and packed with colorful veggies and protein, so I didn’t feel guilty at all.

[PS- I might have made these two nights in a row...]

PPS- I used this salsa.

If you read my crockpot chicken recipe, then you know how much I love it. Use your favorite salsa, but if you don’t have one, totally try this one. You won’t be sorry. I also used a jar of roasted red peppers. Note that the recipe calls for cooked chicken…I took about 5 oz of chicken breast and seasoned it with salt, pepper, and a little cumin. Then I cooked it in a skillet with about ½ tbsp of olive oil until it was cooked through, about 10 minutes, and chopped it into tiny pieces.

These would be perfect for any party, or for dinner guests to snack on while you finish dinner. It’s meals like this that really remind me why I love to cook, and how easy it is to make delicious, healthy food.

Besides, if I don’t watch what I eat, I might actually end up looking like Miss Piggy…c’mon, no one wants that! Double awkward.

Chipotle Chicken Cups

makes 12 cups, 65 calories each

adapted from Gimme Some Oven

Print this Recipe!

12 wonton wrappers

1/2 cup shredded Jack cheese (or other favorite cheese)

1 cup (about 5 oz) cooked chicken, small-diced

1/2 cup roasted red bell peppers, diced

1 cup salsa

1/2 tsp chipotle powder

1/2 cup chopped green onions

1. Preheat oven to 350°. Fit 1 wonton wrapper into each of 12 muffin cups, pressing the wrappers carefully but firmly into sides of cups. Bake at 350º for 7-8 minutes, or until lightly browned. Keep wontons in muffin cups.

the best helper!

2. Combine the remaining ingredients in a medium bowl. If you're using juicy salsa, you might want to drain some of the excess liquid from the bowl.

3. Add about 1/2 tbsp of cheese into each wonton cup, then divide the chicken mixture evenly among the cups. Top each wonton with a pinch of cheese. Bake at 350º for 7-8 minutes, or until cheese melts. Remove from muffin cups and serve immediately.

enjoy!

amanda

DIY Wooden Chalkboard

2011-10-26T05:00:00.000-07:00

So remember how I told you I've been feeling extra crafty lately? I made this really awesome, totally useful chalkboard for our kitchen.

I've been wanting to make a chalkboard for some time, and when I saw this wooden round at Michael's I knew it would be perfect. Ian's kind of a hippie and likes all things outdoors, so this totally fits into our apartment.

I also bought blue paint and thought it would be a fun alternative to the standard black. Ian nailed a small saw-tooth picture hanger to the back so we could hang it on the wall with a nail.

SO easy, promise. Here's what you do...

Lay down some newspaper to catch any wood dust/spilled paint. Get a wooden round (or other board), and dust it off.

Apply a layer of paint to the wood, and use a foam paintbrush to even it out. Make sure you're dragging the paint brush in the same direction so there aren't any lines when it dries. I tried to only paint on the light part of the wood, leaving the dark outer ring untouched. Let dry for at least one hour.

Apply another coat. You want to apply at least 2 coats, allowing at least an hour to dry in between. I applied 3 coats.

Use chalk! Write stuff! I wrote our menu for this week!

These chalkboards are totally versatile and reusable. They'd be perfect to display your menu for dinner guests, or to show off wine/beer choices at a party...lots of options here!

enjoy!
amanda

Mini Lasagna Cups

2011-10-24T20:36:00.000-07:00

I’m so close to finishing my October list! We’re driving up to the bay area to visit my parents this weekend, and I plan on knocking out the rest of the list while we’re there. Apple Hill, wine tasting, cookie making, and pumpkin carving…it’s going to be a busy weekend!

I can’t tell you how happy I am that I made this list. It’s given us something to do on those lazy weekend days, and given us something fun to look forward to during a long work week. It’s been so much fun to share these things with Ian. It’s been so much fun trying new things, remembering old things, and creating new traditions to look forward to next year.

In other news, I maaaay have an addiction to the muffin pan.

It started innocently. “Oh whaaat? You can make mac n cheese in a muffin pan? I’m in.” And that’s all it took. One time.

It’s a slippery slope my friends. It starts with the mac n cheese. Then it progresses to mini tamales. (Which I’ve yet to post because I’m lazy, but I promise it’ll be up soon.) And now this. Mini Lasagnas.

It might be okay if I stopped there. It might not be a full-blown addiction. But I didn’t stop. I can’t stop. I’ve made two more mini dishes that I plan on posting later this week. It’s out of control.

Someone may need to take the muffin pan away.

These mini lasagnas are really easy to make. I used ground turkey but feel free to use beef if you’d like. I added a small amount of diced mushrooms to the meat and I promise you can’t taste it, but if you’re not a mushroom fan you can omit them. I was a little worried about the wonton wrappers sticking to the pan so I sprayed it down with cooking spray, and it made it really easy to pop them out. They really hold up well too…they’re not soggy at all, and you can definitely distinguish the layers of cheese, meat, and sauce.

Side note…the recipe calls for crushed tomatoes or tomato sauce…not diced tomatoes. I may or may not have misread this and added diced tomatoes. Still delicious, just a little less saucy then I would have liked. They taste fancy without being difficult, and are totally quick enough for a weeknight meal.

Take it from me people. Muffin pans are dangerous. Slippery slope. Cook with caution.

Mini Lasagna Cups

Makes 12 cups, 170 calories per cup

Adapted from Can you stay for dinner?

Print this Recipe!

12 oz raw ground turkey

¼ tsp salt

¼ tsp pepper

1 cup chopped onion

½ cup chopped mushrooms

14.5 oz can crushed tomatoes, or tomato sauce

2 cloves garlic, minced

3 tsp dried oregano, divided

½ tsp dried basil

1 ½ cups ricotta cheese (I used fat-free)

24 small square wonton wrappers

1 1/2 cups shredded mozzarella cheese

1. Preheat oven to 375⁰. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Sauté the mixture, breaking apart the turkey, for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.

2. Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

3. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining oregano, and the basil. Stir to mix well. Set aside.

4. Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

5. Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with about 2 tsp of mozzarella.

6. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.

7. Bake for 10 minutes, or until the cheese has melted. Sprinkle with dried basil. Let the cups cool, remove them from the pan, and serve.

enjoy!

amanda

Apple Picking in Julian

2011-10-23T10:36:00.000-07:00

I'm sitting here with coffee in hand, pajamas still on, looking at two huge bags of apples. We went apple picking yesterday in Julian and came home with roughly 20 lbs of apples. Julian is about 2 hours away from us in San Diego county, down some pretty windy mountainous roads. It was the first time either of us had ever been apple picking, and it was so much fun!

We went to a pesticide-free orchard so we took apples straight off the tree and right into our mouths. And if you didn't like it you could throw it right back on the ground. Not gonna lie, I totally liked that part.

I know nothing about apple season but apparently we went at the very end...this was the last weekend for "u-pick" at most places in Julian, so we were really happy we were able to do it.

Our faves? The juicy and sweet red ones. Which is weird because I totally avoid red apples in the grocery store. I also picked a ton of granny smith so I could get my apple pie on.

Another thing checked off the October holiday to-do list! Such a fun, seasonal thing to do...we'll definitely be going again next year!

Sante Fe Green Chile Pancakes

2011-10-20T09:40:00.000-07:00

My obsession right now? The Walking Dead. SUCH a good show.

Let me preface this by saying I do not like to be scared, and I’m not really a zombie person.

Except for Shaun of the Dead. I LOVE that movie. LOVE.

I hate “normal” horror movies like Paranormal Activity, Carrie, Poltergeist, etc., but I ESPECIALLY hate disgusting horror movies…SAW, Hostel, House of 1,000 Corpses, etc. WHY are they so graphic? I mean seriously, what is the point? Those kind of movies have totally turned me off to anything in the horror/scary movie genre, at least until now.

The Walking Dead is awesome. It’s creepy and suspenseful without being horribly gory and frightening. It has a good story and a really cool beginning…I def recommend watching it.

If zombies took over the world, I would totally miss real food. I would miss breakfast burritos and bottomless mimosa brunches on Sunday mornings. I would miss dark chocolate and perfectly ripe avocados. I would especially miss making fun dinners like these pancakes.

Really, they’re fun to make and to eat. It’s a savory little pancake filled with crispy turkey bacon, green onions, and roasted green chiles. If you mix the “fillings” in with the batter itself, they may sink to the bottom, so it’s best to add them to each individual pancake. Pour some batter, and add the toppings while the bottom cooks. They cook fast, so you may need a cooking buddy to help you… I measured and poured the batter, and Ian distributed the toppings. The couple that makes pancakes together stays together, or something like that, right?

Don’t forget to use some cooking spray so they don’t burn or stick to the bottom of the pan! These pancakes are totally customizable too, which is nice if your boyfriend totally hates jalapeños and you’re mildly obsessed with them. I used a ¼ cup to measure out each pancake and it made about 11, but your yield may vary depending on how big you make them.

Whatever you do, don’t watch Walking Dead right before you go to bed. You’re totally gonna be scared that zombies are going to attack you in your sleep and wrack your brain for really good hiding places in case they do. Oh sorry, that may be just me.

Sante Fe Pancakes

makes about 11 pancakes, 145 calories each

adapted from Serious Eats
Print this Recipe!

3/4 cup whole wheat flour
3/4 cup yellow cornmeal
2 tbsp sugar
3/4 tsp baking powder
1 3/4 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
2 large eggs
2 tablespoons unsalted butter, melted, cooled
Canola oil or cooking spray
6 slices cooked turkey bacon, crumbled
1 4 oz can chopped roasted green chiles
2 green onions, chopped
1 large jalapeno, finely chopped
4 ounce cheddar cheese, sliced or shredded

1. Combine flour, cornmeal, sugar, baking powder, baking soda and salt into large bowl.

2. In a medium bowl, whisk buttermilk, eggs and melted butter.

3. Add buttermilk mixture to dry ingredients and whisk until blended and smooth. (Note: Be careful not to overmix.)

4. Lightly coat bottom of nonstick large skillet with cooking spray or oil. Heat over medium heat. Working in batches, pour 1/4 cup batter into skillet.

5. Working quickly, distribute a small amount of bacon, green chiles, scallions, jalapeños and cheddar cheese throughout the cooking pancake.

6. Once the bottom of the pancake is golden, after about 1 1/2 minutes, turn pancakes and cook until second sides are golden, about 30 seconds to 1 minute.

7. Repeat with remaining batter and remaining pancake filling until done.

enjoy!

Amanda

Black & Green Tacos

2011-10-18T06:00:00.000-07:00

I've hit it. The dreaded PLATEAU. wtf.

If you've ever tried to lose a set amount of weight, I know you feel my pain. I've lost 20 pounds towards my goal of 30...almost there right? I've totally hit a wall and it's been really discouraging, but I'm not giving up. I decided (reluctantly) that I needed to start working out again to jump start my lagging metabolism.

I made an awesome workout playlist (would you be mad if it was Fergie-filled? No? Great.) and dusted off the trusty Nikes, and I dragged my ass to the gym after work. And when I say I, I really mean Ian. Love that boy, he won't let me give up. Even when I whine and threaten to cry, he knows this means a lot to me and is doing everything he can to keep me motivated. Best Boyfriend Ever.

Keep you updated.

I did make these really delicious and fun tacos for dinner. My friend at work told me about them...black beans, kalamata olives, and salsa verde. Shut up. Those are like 3 of my favorite things ever. Oh waaaait. Did I mention these also have zucchini? Yes. They do. Wrap your brain around that.

I think you should know by now- I love zucchini. Probably best demonstrated here. And also here.

The combo of the salsa verde, black beans and zucchini is phenomenal. Oooh, and when you get a little salty olive chunk? It's perfect. The texture is amazing for tacos...a little messy, but when aren't tacos drippy and messy? I had two tacos and was honestly full. I used Trader Joe's salsa verde- it's the best ever in my opinion. And not only are they delicious, filling, and healthy, but they seriously take like 25 minutes start to finish...can't really beat that.

I sliced up an avocado and threw it on top, but some cotija or shredded cheddar would also be delish. Ian told me to say these are totally meat-lover approved. So there you go meat-lovers, give it a try.

Plateau, you're so going down.

Black and Green Tacos
makes enough for about 11 tacos with 1/3 cup filling, 55 calories per 1/3 cup
(Note: calorie count does not include tortillas, the ones I used were 55 calories each.)
adapted from It All Changes
Print this Recipe!

2 tsp olive oil
2 cups zucchini, chopped with skins on
1/4 tsp salt
2 cloves garlic, minced
1 tsp cumin
10 pitted kalamata olives, chopped roughly
6 oz. salsa verde
16 oz can black beans, drained
small corn tortillas

1. Heat oil in skillet over medium high heat. Add zucchini and salt, and cook for about 7 minutes until they start to soften.

2. Add cumin, garlic, and olives to the pan, and saute for about 2 minutes. Add black beans and salsa. Simmer for 5-10 minutes, until liquid has mostly evaporated. While this is cooking, heat up your tortillas to your preference. (I like to just heat mine up on a warm skillet.)

3. Add about 1/3 cup filling to each tortilla, and serve with desired toppings.

enjoy!
Amanda

Mason Jar Floating Candles

2011-10-16T19:45:00.000-07:00

Look at these.

So cute. I know.
I've been home alone all day because Ian went hiking. Remember the last time I went hiking? I was not eager to relive that, so yeah, I stayed home.

Plus, there was a Bridezilla marathon on TV, so duh. I think I made the right choice.

I've been ~~addicted to~~ browsing StumbleUpon lately and came across these, and I wanted to make them asap.

Ridiculously easy. Buy some mason jars...I bought the smaller ones because I think they're cuter. Buy some decorative stones, floating candles, and some ribbon. I went for a purple and black Halloween theme, and I can't wait to make cute little red and green Christmas colored ones.

Here's what you do...

Grab a jar.

Pour in (carefully!) some decorative stones.

Add water, but not to the top. Leave some room for the candle and the flame.

Add a floating candle (mmm, mine were vanilla scented!), and tie a pretty ribbon around the rim.

Light the candle!

These are seriously adorable, and will make perfect handmade gifts.

enjoy!

amanda

Champagne Chicken

2011-10-15T16:02:00.000-07:00

I've caught the bug. The I-need-to-craft bug. I'm serious, it's ridiculous. This time of year it just comes over me like the flu, and all I want to do it hoard coupons and sleep overnight in Michael's. Every year I consider getting a part-time seasonal job there just for the discount. It's not unhealthy...just obsessive.

I can spend hours on StumbleUpon looking at crafts and saving practically all of them to my favorites. And by I can spend hours looking, I really mean I do spend hours looking. I have more ideas than time to attempt them all, but that's totally not going to stop me from trying. I'm making two really exciting crafts this weekend and can't wait to share them with you. (Spoiler alert: they involve chalkboard paint and floating candles...yay!)

Remember when I told you Ian got a new job? Obviously I wanted to make a special dinner to celebrate. My uncle Vinnie bought me the completely amazing I Love Trader Joe's Cookbook, and I've been dying to try more recipes from it. What's more celebratory than champagne? Not much, so I settled on this Champagne Chicken recipe.

I'm not a mushroom person at all, but this dish honestly has made me reevaluate my ~~hatred~~ dislike of the little spongy fungi. Even if you don't like mushrooms, I highly recommend you try this chicken...it might make a believer out of you too.The mushrooms, along with garlic, caramelized shallots, and heavy cream, make a perfectly flavored sauce for the chicken. Ian called it an "instant classic," and we had no leftovers. We ate it all. It's that good. It's rich without making your stomach hurt, and pairs really well with a large side of green beans.

I love Andre. We're old friends. Use a cheap champagne that you enjoy, but if you can't think of one, go with Andre. It won't disappoint. I'd really recommend not subbing oil or anything else for the butter to cook the chicken and shallots in...it gives the dish such a rich flavor, and it smells reallllly good while it's cooking.

Champagne Chicken

Makes 4 servings, 315 calories per serving

Adapted from I Love Trader Joe's Cookbook, 2009
Print this Recipe!

1 tbsp butter

1 lb chicken breast

2 cloves garlic, minced

2 shallots, thinly sliced

8 oz cremini mushrooms, thinly sliced

3/4 cup champagne

1/2 cup heavy cream

salt and pepper to taste

1. In a large saute pan, heat the butter over medium heat and saute the chicken until it loses it's pink color, about 4 minutes on each side. Add the garlic and shallots to the pan and saute until the shallots are softened, about another 4 minutes.

2. Add the mushrooms and champagne, and season lightly with salt and pepper. Cover the pan and simmer, turning chicken once, 10-15 minutes, until the chicken is cooked through. Remove the chicken, and slice it lengthwise into thin strips. Cover with foil.

3. Increase heat to high and reduce liquid until about 1/4 cup remains. Add the cream and reduce by half, about 4 minutes. Add the chicken back to the pan and toss to coat; serve.

enjoy!

Amanda

Pumpkin Ravioli

2011-10-12T21:25:00.000-07:00

So I've been hard at work on my October Holiday to-do list and I think I'm making pretty good progress. We're going next weekend to pick apples, going to Apple Hill in two weeks, and I plan on attempting everything else sometime in between.

I'm so happy I'm making these lists. I think I want to make them every year...it's so nice to have fun, seasonal things to look forward to and break up your month.

Next year I'm pretty sure I'll add "make these pumpkin raviolis" to the list. They are so delicious...a perfect little fall dinner. Even when Fall means it's 94° out. True story.

Hey did I mention that cooked raviolis are insanely sticky? And if you place them on top of each other they will totally stick to each other and you'll have to peel them apart? Yeah, that happens. So be careful, try not to stack them. It will still taste amazing, but it won't be pretty. I used these wonton wrappers, they worked great:

Did I also mention raviolis aren't very photogenic? They aren't. It's okay though, I can't really be mad because not only do they taste amazing, but they are actually super low calorie. The pumpkin and ricotta blend amazingly together, and the curve ball ingredients of balsamic and molasses add such a surprising balance to the whole thing. Not too sweet, and not too savory. Such a good blend.

Make sure not to stuff these too full...you know when you try to squeeze yourself into pants that are too small? ....Yeah, don't do that to these raviolis. They never did anything mean to you.

Hope your October is going as good as mine!

Pumpkin Ravioli
makes about 40 raviolis, 31 calories per ravioli
adapted from The Unemployed Cook
Print this Recipe!

1 cup pumpkin puree
1 cup ricotta cheese
1 tbsp butter
2 tsp basalmic vinegar
1 tbsp dark molasses
1 tbsp grated Parmesan cheese
1/4 tsp pumpkin pie spice
salt & pepper to taste
1 package wonton wrappers

1. Heat the butter in a small pan over medium heat until it begins to brown. Remove from heat, stir in the balsamic vinegar and molasses. Add to the pumpkin along with the ricotta, Parmesan, and pumpkin pie spice. Season to taste with the salt and pepper.

2. Lay out the wonton wrappers. Place about half a tbsp of the pumpkin filling in the center of each wonton. Use a small pastry brush (or your fingers) to seal all of the edges with a little cold water. Fold the wonton in half, firmly pressing at the seam, and form a triangle. Repeat until you run out of wrappers or filling.

3. Cook the raviolis, about 6-7 at a time, in gently boiling water for 2 minutes. Use a slotted spoon to remove them.

optional sauce:
Melt 2 tbsp butter in a saucepan over medium heat. Add 1/2 tsp of thyme and stir. Cook until butter is browned. Pour over the raviolis, and top with some Parmesan.

enjoy!
Amanda

Pumpkin-Brown Butter Cupcakes (with Brown Butter Icing!)

2011-10-11T21:41:00.000-07:00

You know those weeks where everything is just on point, and all you do is smile? Where you're super happy about everything, and even things that totally annoy you (read: traffic) don't bring you down, and you're not too sure why? I am totally having one of those weeks.
I got to hang out with my family this weekend, and honestly not much else makes me happier.

And oh yeah, did I mention Ian got a new job?

He totally did. A way better job within our company that could mean big things for us.

And by big things, I mean we can break the lease on our apartment (goodbye horrific neighbors!) and move somewhere closer to work that allows pets (hello puppy Dexter!). But most importantly, it's a job that will make him happier. We all know how shitty it is to dread waking up to go to a job you hate, and it makes me so happy to know he won't have to do that anymore. BIG things. HAPPY things :)

Another thing that I'm pretttty sure has contributed to my perma-smile are these pumpkin muffins. I told you they were good, but I think I forgot how good they actually are.

First off, the smell of brown butter is going to make you drool. Prepare for this. You are going to want to eat the frosting straight from the bowl, and if you do, I promise I won't be mad. The muffins are extremely moist and have the perfect hint of pumpkin...it's not too in-your-face.

They do call for more butter than I'm used to using, but I used Ideal to replace the sugars so it balanced out the calories. You should be able to find pumpkin pie spice at most grocery stores this time of year, (I found it at Trader Joe's for $1.99) but if you can't find it, sub 1/4 tsp nutmeg and 1/8 tsp cloves.

*This icing has a tendency to separate...if it does, warm it in a heat-proof bowl over a pan of simmering water and whisk until smooth. Add a little more milk if necessary to achieve the right consistency. You want spreadable, but not runny.

Pretty sure these things induce total euphoria and maniacal tooth-smiling. I warned you.

Pumpkin-Brown Butter Cupcakes (with Brown Butter Icing!)
makes 12 cupcakes, 290 calories each
Adapted from Martha Stewart's Cupcakes, 2010
Print this Recipe!

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for tins
1 2/3 cup all-purpose flour, plus more for tins
2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1 1/2 cup canned pumpkin puree (not pie filling)
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs

For the brown butter icing:
1/2 cup (1 stick) unsalted butter
2 cups sifted confectioners' sugar
2 tsp vanilla extract
2 tbsp milk, plus more if needed

1. Preheat oven to 325°. Brush muffin tins with butter and dust with flour, tapping out excess.

2. In a saucepan, melt the butter over medium-low heat, and continue to cook, swirling occasionally, until butter turns golden brown. Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; let cool.

3. Whisk together flour, baking powder, salt, cinnamon, and pumpkin pie spice. In another bowl, whisk together the pumpkin puree, both sugars, eggs, and brown-butter mixture. Add flour mixture and whisk until just combined.

4. Divide batter evenly among lined cups, filling each three-quarters full. Bake about 20 minutes, or until a tester comes out clean. Let cupcakes cool completely before frosting.

To make frosting:

1. Melt butter in a small saucepan over medium heat, swirling pan occasionally, until nut-brown in color, about 10 minutes. Remove from heat, and pour butter into bowl, leaving behind any burned sediment.

2. Add confectioners' sugar, vanilla, and 2 tablespoons milk to brown butter, stir until smooth. If necessary, add more milk (up to 2 tablespoons) a little at a time, just until icing is spreadable. Use immediately.

To finish, dip top of each cupcake in icing, then turn over quickly and let set.

enjoy!
Amanda

Halloween Tortilla Chips

2011-10-10T21:00:00.000-07:00

So I had an AMAZING weekend. One of those weekends that seem to blissfully drag on, and at the same time end too soon.

It started off with this fancy wine and cheese plate. And by fancy, I mean Ian and I sprinkled stuff on leftover goat cheese rounds and ate it with pretzels. And drank wine.

And theeeen...my family was here! We went to Disneyland...

I bought even more festive Halloween decorations. I really can't help myself..I'm in FULL ON holiday mode.

We had a dinner party with said family. On the menu: ghost tortilla chips, blackened chicken avocado cups, and pumpkin muffins with brown butter glaze. (More on that soon!) Oh yeah, and sangria. Don't want to forget that. Ever.

Yes, we played Disney Cranium, and no, you are not allowed to judge. And for the record, Team Angel-Ian-Amanda won. Holla. Sorry Team Sam-Nanna-Mel. Still love you.

The weekend was packed with laughter, photos, the best family one could ask for, and tasty food. Oh, and lots of walking. Disneyland does that to you. It was exactly what I needed after having a few crazy weeks, especially since I've been incredibly homesick lately. My sister said it perfectly, this weekend was totally "chicken soup for the soul."

These chips are so easy to make...really all you need are some festive cookie cutters and some white corn tortillas. I used my ghost cookie cutter from last year, plus a few more that I bought this weekend. Use a knife to chop up the remaining tortilla pieces...they make really good chips when all the fun ones are gone. Side note: these go perfectly with the avocado cups!

It's kind of hard to count calories because it really depends on your cookie cutters, and to be honest I didn't even try. I had a cheat night. I survived. Whew.

Ghost Tortilla Chips

about 20 small white corn tortillas

olive oil (I used about 1 tbsp for all of mine.)

salt to taste

1. Preheat the oven to 400°. Use a pastry brush to coat the chips with a little olive oil. (Let's be honest. I used my fingers.)

2. Push a cookie cutter down on a 3-4 deep stack of tortillas. Lay chips flat on a baking sheet, add salt to taste, and bake 6-7 minutes, or until browned and crispy.

enjoy!

Amanda

Happy Friday :)

2011-10-07T16:22:00.000-07:00

Happy Friday!

Sisters!

Morning coffee in my fave cup =)

Aladddddin

All day happy hour, yay!

Mini Mac & Cheese Cups

2011-10-06T19:55:00.000-07:00

FACT- I do not own weather-appropriate footwear. So when it rains, I always find myself in situations like this:

Yes. That is rain, and those are open toed shoes. And no, this isn’t the first time. But guess what? Shoes are not fun. They are restrictive. Do you have to tie sandals? Noooo. Unless you have strappy gladiator sandals, then yes, you do.

I'm not good at making positive footwear choices. Ask my friends. They’ll tell you. Ask Ian. He’ll tell you too. He hates that I don’t own shoes.

{Actually, let me clarify. I own four pairs of shoes- a pair of Chucks, a pair of Toms that I never wear anymore because I stupidly wore them to the beach when I was drunk and I CAN NOT get the sand out of them, a pair of running shoes, and a pair of boots. So yeaaah.}

A huge goal of ours is to move to Washington at the beginning of 2013…Seattle, Bellingham, or Bellevue. Yes, I know. Washington is RAINY. All year long. Trust me, I know I’m gonna have to get over my ~~fear~~ dislike of shoes at that point. But while I can, I really want to enjoy wearing sandals every day of the year. Rain be damned.

I’ve been very busy getting in the Halloween mood. I know spiders are scary and are part of the whole Halloween vibe, but you know when they’re not cool? When they hide, dead, under your stove. Still scary, just not cool.

We got a fairytale pumpkin.

And I kind-of decorated my desk at work.

And I know they have nothing to do with pumpkins or gravestones, but I made these scary good mini mac & cheese cups. Get it- scary good? Haha. Don’t judge me.

But for real, these are good…Ian said it’s the best mac n cheese he’s ever had. I’m really proud to say this cheese sauce is something I’ve been working on for a while now, and I think it’s finally been perfected. It’s actually pretty easy to make, you just have to keep an eye on it so it doesn’t get too thick. As far as the noodles go, I used mini elbow noodles, but I’m sure regular sized elbow pasta will work. Just cook it 1-2 minutes less than the package calls for, because it’ll continue to cook when it’s in the oven. I also used evaporated fat-free milk, but you can sub regular milk if you prefer.

PLUS, it’s made in a muffin pan! I used a standard size 12-cup muffin pan for mine. Who doesn’t like mini foods? Crazy people, that’s who! Also maybe giants.

Mini Mac & Cheese Cups
makes 12 cups, 210 calories per cup
Print this Recipe!

1 tbsp olive oil
1 small onion, diced

1 shallot, diced
2 tbsp whole wheat flour
2 ½ cups fat-free evaporated milk
1 tbsp Dijon mustard
1 ½ tsp salt

1 tsp paprika
black pepper to taste
2 cups sharp cheddar cheese
½ pound (2 cups) elbow macaroni

1. Cook macaroni according to package directions, but cook 1-2 minutes less than recommended. Drain and set aside.

2. Preheat oven to 350⁰. Heat the oil in a large skillet over medium heat, and add onion and shallot. Cook until translucent.

3. Add flour to onion mix, and stir with a wooden spoon until fully combined.

4. Slowly pour in the milk, Dijon mustard, paprika, and salt and pepper; stir to combine. Cook on medium heat until the sauce thickens, until it sticks to the back of the spoon. You don’t want to make it too thick!

5. Stir in 1 ½ cups of cheese; stir until melted. Remove from heat.

6. Combine noodles and sauce, and mix well. Divide among the 12 cups, and fill to the top of each. Sprinkle the tops with the remaining ½ cup of cheese.

7. Bake for about 28 minutes. Then cook under the broiler for about 5 minutes, until the tops are golden and crusty.

8. Allow the cups a few minutes to cool and set, and then use a fork to remove from the pan.

enjoy!
Amanda

Spinach Rice Casserole

2011-10-05T20:48:00.000-07:00

Update on the October holiday list!

Last weekend, we went to ride the big orange balloon at the OC Great Park. It was free, not crowded, and completely awesome.

They have a little carousel you can ride for free as well, and we had such a good time.

Not only was I able to check something off my to-do list, I also got to spend a wonderful afternoon with my love =)

I made this really delicious and light casserole for dinner last night. Ian and I had to compromise on this one…I wanted healthy and low calorie, and he wanted meaty and cheesy. I’ve been saving this vegetarian recipe for a while and knew it could easily be adapted to make us both happy.

Super easy to make, and the results were amazing…the whisked eggs make it light, and the rice and cheese give it a perfect little crunch. And the flavor combo of turkey bacon and spinach? Prepare to fall in loooove. If you like heat, I would definitely add a sprinkle of red pepper flakes, but otherwise I wouldn’t change a thing.

I’ll be working on my list some more this week, including my amazing pumpkin muffins with brown butter glaze…yessss…so definitely come back and check it out!

Spinach Rice Casserole

Makes 4 servings, 225 calories per serving

Adapted from Cheap Healthy Good

Print this Recipe!

6 oz fresh spinach leaves
1 tablespoon water
2 cloves garlic, minced
1 cup cooked brown rice (measurement is after cooking, not before)
1 cup (4 ounces) 2% sharp cheddar cheese, shredded
1/3 cup 2% milk
1 egg
1 egg whites
1/2 teaspoon salt

Pepper to taste
1/2 tablespoon Worcestershire sauce

5 strips turkey bacon
Cooking spray

1. Preheat oven to 325°, and spray an 8x8 baking dish with cooking spray.

2. Heat a skillet over medium heat, cook bacon until crispy, and set aside. Once bacon is cool to touch, slice into small slivers. Use the left over bacon grease to cook the garlic until fragrant, about 2 minutes.

3. Heat a large nonstick skillet over medium heat, and add spinach and water. Cover, and cook for a few minutes until spinach is wilted. Stir occasionally. If there's any leftover water in your spinach pot, drain.

4. In a medium bowl, whisk together milk, eggs, Worcestershire, and salt and pepper until frothy. Add in the bacon, garlic, cheese, rice, and spinach, and stir until combined.

5. Pour into baking dish, and bake 35-40 minutes, until top is golden and the middle is solid, not mushy. (I used a fork to tell mine was done.)

enjoy!

Amanda

Chicken with Sun-dried Tomatoes

2011-10-04T18:47:00.000-07:00

I have a really cool grandma. Her name is Shirley, but we call her Grammy. She’s definitely not a little old lady grandma who bakes cookies and knits blankets…she’s one of those people that literally everyone likes. She’s feisty, funny, and always willing to help out in a time of need.

She’s the kind of grandma who will pay your parking tickets when you’re a poor college student, or will send you flowers at your job when you’re having a really bad day. True story. She’s the kind of grandma who always wants to take you out to breakfast when you’re in town, and sends you Valentine’s Day cards even though you’re 24 years old.

I love her.

Grammy always emails me recipes. I asked her once why she never cooks them herself, and she said, “Honey, I don’t cook anymore, but you can make it for me!” When I moved back in with my parents after college, she and I would go shopping – she’d buy, I’d cook. It was a good deal, because I was poor, and she didn’t want to cook. Moving home after graduating college was a hard transition for me- I was officially an “Adult,” and I was essentially carving out this new identity for myself. Weird. But it’s during this confusing time I discovered my love for cooking and baking, so it’s really nice that Grammy was there with me.

Just FYI: that whole after-college-now-I’m-an-Adult-identity-crisis really sucks. It’s awkward. I’m glad it’s over.

Grammy sent me this recipe a few years ago…easy to make, and doesn’t require a lot of ingredients. It's a dinner I've made plenty of times, and it's a favorite in our house. I usually serve it over a small bed of rice, but this time I served it with seasoned green beans…both are great sides.

You should go call your grandma. But don't drunk dial her. I may or may not have done that before. Tell her you love her. Love you Grammy!

Chicken with Sun-dried Tomatoes
Serves 4, 220 calories per serving
Adapted from Campbell's Kitchen
Print this Recipe!

1 tbsp olive oil
1 lb skinless, boneless chicken breast halves
salt & pepper to taste
1 shallot, finely chopped
1 can (10 3/4 ounces) Cream of Mushroom Soup
3/4 cup water
1/2 cup thinly-sliced sun-dried tomatoes
1 tbsp red wine vinegar
2 tbsp dried basil leaves

1. Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Add the chicken and cook for 10-12 minutes, or until well browned on both sides. Remove the chicken from the skillet.

2. Heat the leftover oil in the skillet over medium heat. Add the shallot and cook for 2 minutes, stirring. Stir in the soup, water, tomatoes, vinegar and chopped basil.

3. Return the chicken to the skillet and heat to a boil. Reduce the heat to low. Cook for 5-10 minutes or until the chicken is cooked through.

4. Slice breasts into thin strips, and serve with sauce.

enjoy!
Amanda

Stuffed Bell Peppers

2011-10-03T20:38:00.000-07:00

Dear Monday,

Poor you. You get such a bad rap. I know you feel abused, like no one wants you unless you’re part of a three day weekend. (But you should know that then, we freakin love you.) Sorry about that. So anyways, what I’m asking, is would you be mad if I said I want to fast forward to Friday?

It’s not that I don’t like my job and want to skip work, because I actually like it. I work at a really fun place that lets me do fun things, like:

Play with chickens.

Drink PBR.

Monday am I hurting your feelings? I’m sorry. I just really can’t wait to see my family this weekend…they’re coming to visit me and I really really miss them.

They look fun, right?

As a peace offering, I made you these really good stuffed peppers. I've perfected this recipe over the years, and they’re the perfect dinner to spice up a boring weekday. No offense. They even have a layer of crunchy cheese on top...how could you be mad at that?

I know this is kinda awkward, but don’t worry, I’m gonna have this talk with Tuesday-Thursday as well, so don’t feel bad.

No hard feelings…it’s not you, it’s me.

Love,

Amanda

Stuffed Bell Peppers

serves 6, 280 calories per serving
Print this Recipe!

1.25 lb ground turkey

1/2 cup cooked brown or multi-grain rice

14 1/2 oz can diced fire-roasted tomatoes

14 1/2 oz can tomato sauce

1 tbsp olive oil

6 green peppers, washed

1 small white onion

1 tbsp Worcestershire sauce

saltpepper3 oz shredded reduced fat cheddar cheese (about 3/4 cup)
1. Preheat oven to 350°. Remove tops, seeds, and membranes from each pepper and discard. Spray a baking dish with cooking spray and set peppers inside.

2. Season turkey with salt and pepper. In a large skillet, heat the oil over medium-high heat, and add the turkey and onion. Cook until the meat is browned and onions are translucent, about 10 minutes. When it's browned, drain fat and return to heat.
3. Add tomato sauce, tomatoes, and Worcestershire sauce, and stir to combine. Bring to a boil, then reduce heat and simmer for 5 minutes. Turn heat up to medium, add rice, and cook for another 3-5 minutes.

4. Divide mixture among the peppers, and top each with 1/8 cup cheese. (You might have some leftover mixture, but this is delicious enough to eat on its own!)

5. Cover with foil, and bake for 10 minutes. Remove foil and bake for another 5 minutes to allow the cheese to brown. (I forgot to do this part so my cheese was a little melty, but super delicious still!)

enjoy!Amanda

Roasted Tomato Soup (with grilled cheese croutons!!)

2011-10-02T06:00:00.000-07:00

I don’t know about you, but I totally love eating tomato soup and grilled cheese when it’s cold out. I’m a huge fan.

Grilled cheese and tomato soup are like food Romeo and Juliet…they’re so perfect for each other. Is that weird? Maybe. Because the tomato soup didn’t really kill itself or anything like that. And they’re not really star-crossed, or even from Italy. So I actually take that whole thing back.

But what is really weird is when it’s October and in the mid-70’s and you still want hot soup.

Well soooooo what. I really wanted it. So I made it.

The best part of this soup? The croutons. Did I mention they’re made from grilled cheese sandwiches? Yes. Think about that for a second. I made a grilled cheese sandwich and cut it up into crouton-sized bites. Amazing.

I wish I could tell you where I found this recipe, but I really don’t remember. I found it in one of my recipe binders with no clues to where it came from. So thank you mysterious internet website…I raise my soup bowl to you. Figuratively, of course, because it would be really stupid to literally raise a bowl of hot liquid.

I had this soup for lunch the next day and didn’t really feel like making another grilled cheese sandwich, so instead I added some blue cheese crumbles, and oh my god, it was amazing. The melted blue cheese was almost better than the grilled cheese croutons. If you have blue cheese on hand, you should really try it. I used vegetable broth, but you can use chicken broth if you’d prefer.

If you feel like saving this soup for when it’s actually cold, I won’t be mad.

[Update 11/2 : this soup freezes fantastically. I froze individual servings in Tupperware when I made this last month, and just heated it up last night. I put it in the microwave for a few minutes until it was liquidy enough to transfer to a saucepan, then I cooked it over medium heat until warm. Yum!]

Roasted Tomato Soup

makes 10 ½ cups, 150 calories per cup

Print this Recipe!

6 cups (3 pints) grape tomatoes

1 tbsp olive oil

1 tsp salt

½ tsp pepper

3 cloves garlic, minced

1 cup chopped onion

1 28-oz can crushed tomatoes, with juice

4 cups vegetable broth

1 tsp thyme

1 cup whipping cream

1. Preheat oven to 400°. On a baking sheet, combine the tomatoes, olive oil, and the salt and pepper. Toss to coat evenly and spread them out in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 40 minutes.

2. In a large pot, heat the oil over medium heat. Add the garlic and onion, and sauté until soft. Add the canned tomatoes and their juice, broth, thyme, and the roasted tomatoes, including any liquid on the baking sheet. Bring mix to a boil, then reduce heat and simmer, partially covered, for 40 minutes.

3. Use a food processor or blender to puree the soup until it’s smooth. Return the soup to the pot, and stir in the cream. Warm soup over medium heat, but do not let boil. Season generously with salt and pepper. (Really. Dump that pepper in.)

4. To make grilled cheese croutons, just make a grilled cheese and cut it into bite size pieces. Top soup with croutons (or blue cheese) and serve!

enjoy!

Amanda

October Holiday list

2011-10-01T11:44:00.000-07:00

Happy October! The holiday season has officially begun and I couldn't be happier.

I have a HUGE crush on traditions. I love knowing there are some parts of my life I can always look forward to and share with my favorite people. I have so many things planned for this month and I thought I'd share them with you! Some things on the list have become traditions with Ian and I, and some are things I've never done but can't wait to.

October holiday to-do list

-Carve pumpkins and drink Risque. Last year I probably drank too much Riqsue and dropped my wine glass on the floor, oooops. I don't want to make that part a tradition.

[X]-Make pumpkin muffins. I have the best recipe for pumpkin muffins with brown butter glaze...can't wait to make them again!

[X]-Make ghost tortilla chips. I made these last year and they were stupid fun to eat.

-Have a Halloween themed cookie making party with our friends. Cookie making party, is that dorky? I don't care. With royal icing and lots of sprinkles!

[X]-Go to Apple Hill and drink/eat everything apple...apple donuts, apple fritters, apple cider, apple wine, etc., etc...I've been going to Apple Hill with my family for as long as I can remember...it's one of my favorite places ever. I took Ian for the first time last year and he was obsessed...literally all year he's been talking about going back.

[X]-Pick apples! I have no idea where to do this in Southern California but I'll find out.

[X]-Go wine tasting with my family. Going to college in Sonoma has made me a crazy wine lover, and nothing in the world is as pretty as Sonoma in the fall...the vineyards turning colors are absolutely breathtaking.

[X] Ride on the Great Park Balloon. I've never done this and I've lived in Orange County for almost two years, so it's probably time it happened. They paint a jack-o'-lantern face on it during October...do I really need to say anything else?

-Make a pumpkin pie from scratch. Last year I made a really really good pumpkin cheesecake for Thanksgiving, but I want to go one step further (and like a billion calories lighter) and try to make a pie all by myself. [Update: I might change this to an apple pie thanks to our apple picking bounty!]

So that's my list! I'll definitely update you on the progress. What are your holiday plans/traditions?

Sweet Potato Pot Pies

2011-09-28T19:44:00.000-07:00

I’m really excited. Like I’ve said a billion times, Fall is my favorite. Halloween, Thanksgiving, and Christmas back-to-back…you really can’t beat that. There are so many things I love to do this time of year and I don’t want to forget to do a single thing, sooo I made an awesome holiday-centric to-do list for each month. The first week of each month I’m going to share my list with you, then we’ll all be in happy holiday moods! YAY.

But until then, I’ll leave you with some tasty recipes. Like this one.

Sweet potato pot pies. Again, totally inspired by 101 Cookbooks…my grocery list seemed to be dominated by 101 Cookbook recipes this week, but I’m totally not mad about it.

The adobo sauce doesn't make these super spicy, but instead gives it a really smoky flavor. The sweet potatoes get really tender after they're baked, and the corn gives a nice little pop to each bite. Two medium sweet potatoes gave me about 2 1/2 cups...enough to enjoy the taste without dominating the other flavors. I used Trader Joe's Artisan Puff Pastry and it worked really well, buttery and delicious.

Pot pies are totally a comfort food for me when the weather starts to turn, and these are the perfect little cheers to Fall :)

Sweet Potato Pot Pies

makes 6 servings, 390 calories each
Print this Recipe!

1 tbsp olive oil
1 medium white or yellow onion, chopped
3 cloves garlic, chopped
2 1/2 cups sweet potatoes, peeled and diced into 1/4-inch pieces
1/2 teaspoon salt
1 1/2 tbsp adobo sauce from a can of chipotle chilies (or more to taste)
1 cup corn kernels
2 cups cold low-fat milk
2 tbsp cornstarch
1 box puff pastry dough (allow 20 to 30 minutes to thaw)

1. Preheat oven to 400 degrees. In a large pot over medium-high heat, add the oil, onion, garlic, sweet potato and salt. Saute, stirring occasionally, for about 10 minutes, or until the potatoes are tender. Stir in the adobo sauce and corn.

2. In a small bowl, combine the milk and cornstarch, then pour into the sweet potato pot. Bring to a boil, stirring constantly, and cook until the filling starts to thicken, about 2 minutes. Remove from heat, and pour the filling into small ramekins, each about three quarters full.

3. Cut a piece of puff pastry dough to fit over each bowl, with some overlap.(My squares weren't quite large enough but still tasted delicious!) Place the dough on the bowls and fold over the edge of the dish.

4. If your dough doesn't have holes, use a fork to poke a few holes in the top of each pie to allow steam to escape. Place ramekins on a baking sheet, and bake until the crusts are tall and deeply golden, about 15-20 minutes.

enjoy!
Amanda

Lasagna Tart

2011-09-25T21:01:00.000-07:00

I have had the laziest of weekends. For real. Ian went on a boys trip to go mountain biking, and I stayed at home all alone.

And by stay home, I mean I literally did not leave the apartment at all. Not even once. Not even to take the trash out. I just opened the door, balked at the sunlight in a very vampire-esque way, and dropped the bag outside the door. Then I resumed my position on the couch and pressed play on Netflix.

LOST marathon. Thank god for Netflix.

We usually have busy weekends, so it was actually really nice to be a hermit for a change. I didn't answer any phone calls (sorry!), and on Saturday I stayed in my pajamas all day. Yes, I still brushed my teeth and washed my face. Don't judge me.

But I did make some really really good kind-of lasagna. A lasagna tart if you will.

I was inspired by 101 Cookbooks again, and it turned out amazing. I used a pre-made pie crust because I loathe rolling pins and didn't even want to deal with making my own, but the original recipe does include directions for making a tasty sounding one. My crust required thawing in the fridge overnight, so make sure you check that before you start cooking.

I've got to tell you, this was way better than I expected. Besides the crust, it was really simple to make and requires few ingredients. Fewer ingredients equals less trash, which means fewer bags to put outside when you're trying to be a recluse. Or whatever.

Lasagna Tart
makes 8 servings, 265 calories per serving
Print this Recipe!

1 10" pie crust, thawed according to package directions
2 medium zucchini, sliced into very very thin coins
1 tsp salt
3 cloves garlic, minced
1 tbsp extra-virgin olive oil
1 tsp red pepper flakes
1 tsp Italian seasoning
pinch of salt
1 14 oz can crushed tomatoes
1 1/2 cups ricotta cheese

1. If you're using a pre-baked crust, it may need to be cooked before filling. Cook according to package instructions. If making a crust, prepare it now.

2. Preheat oven to 350°. Toss the sliced zucchini with the salt in a medium bowl. Transfer the zucchini to a colander and let it drain. If it's still too wet when you're ready to use it (mine was) squeeze out the excess moisture with a few paper towels.

3. Stir the garlic, olive oil, red pepper flakes, and pinch of salt together in a small saucepan, turn the heat to medium-high and cook until the garlic starts to sizzle. Stir in the crushed tomatoes and bring to a simmer. Cook the sauce down for about 10 minutes, then remove from heat.

4. To assemble the tart, use a spatula to spread half of the ricotta cheese across the base of the tart shell. Then spoon about half of the sauce over the ricotta, and arrange half of the zucchini in a single layer on top of the sauce. Spoon the remaining ricotta and form another layer over the zucchini. You may have to use your fingers to do this. Arrange another layer of zucchini and finish with the remaining sauce. Make sure not to over fill the pan.

5. Bake for about 40 minutes, or until the tart is cooked through. Remove from oven, and let cool for 10 minutes before serving.

enjoy!
Amanda

Banana Chocolate Chip Muffins

2011-09-24T10:53:00.000-07:00

I have a few tidbits for you on this lovely Fall morning.

>I am adding print links to all my recipes to make it easier to print and make at home, yay! I love this feature on other websites, so i'm not sure why it took me so long to add them here. I should have those up by the end of the weekend.

>I have lost 16 pounds! I know, crazy right?! It's such a good feeling...my taste for food has totally changed, my appetite has decreased, and I'm still making some of the best food of my life. I'm on a really good path towards meeting my weight goals and I'm really proud of what I've accomplished so far.

>I made really good muffins!!

Perfect for breakfast or an after dinner snack. Not a lot of added sugar because the banana is naturally sweet, and I used canola oil instead of butter to lighten things up a bit. I used milk chocolate chips because that's what I had, but these would be amaaazing with dark chocolate chips. The yogurt makes the muffins super light and fluffy, and the bananas keep them nice and moist. They seriously take like 30 minutes to make, including baking, so these are perfect for a weekend breakfast or healthy dessert.
Happy weekend! :)

Banana Chocolate Chip Muffins
makes 12 muffins, 130 calories each
Adapted from food.com
Print this Recipe!

3/4 cup mashed ripe bananas (about 2 large bananas)
1/4 cup granulated sugar (I used Ideal)
1/4 cup vegetable oil
1 eggs
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup nonfat plain yogurt
1/4 cup chocolate chips
1. Preheat oven to 350°, and spray a 12-cup muffin pan with cooking spray.
2. Use a mixer to beat together bananas, sugar, oil, egg, and vanilla until well mixed.
3. In another bowl, stir together flour, baking powder, and baking soda; stir flour mixture into banana mixture.
4. Stir in yogurt, then fold in chocolate chips.
5. Divide among prepared muffin cups, and bake for 15 minutes, or until a tester comes out clean.

enjoy!
Amanda

Kale and Goat Cheese Pasta

2011-09-20T21:19:00.000-07:00

Glee is back. Yesss. Sorry if I'm really distracted....

I'm typing on the commercials. Don't judge meeeee. I'll make this short.

I discovered this really awesome cooking website, and I've found tons of delicious looking recipes I can't wait to make. Like this one.

Kale. You already know I love it. Add some goat cheese. Garlic and shallots. Some other stuff. Yummm. The sauce is so brightly colored from flash cooking the kale, and it has such a tasty crunch from the garlic and shallots.

Note- you really have to like goat cheese to enjoy this pasta because the taste is very predominant. Other than that, you can use spinach or other greens if kale isn't your thing, but come on, it totally should be. I bought these perfect little pre-packaged goat cheese medallions at Trader Joe's that work great for this dish.

Sorry this is so short, but I wanted to share this delicious pasta with you AND watch Glee...sorry. I tried resisting. Really hard. For like five minutes. But sorry.

Kale and Goat Cheese Pasta
makes 4 cups, 345 calories percup
Adapted from 101 Cookbooks
Print this Recipe!

4 cloves of garlic, peeled
4 small shallots, peeled
1 small bunch of kale (about 8 oz) stalks removed, rinsed
1/3 cup olive oil
2 oz goat cheese, plus more for topping
2 tablespoons + hot pasta water
salt & pepper to taste
fresh lemon juice
8 oz uncooked whole wheat pasta (I used fusili)

1. Bring a large pot of salted water to a boil, and add the garlic and shallots. Boil for 2-3 minutes. Stir in the kale and cook for another ten seconds. Make sure you don't overcook, you want to keep that bright green color! Working quickly, use a slotted spoon or strainer to fish the greens, garlic, and shallots from the water.

2. Use a food processor to puree the ingredients along with the olive oil and goat cheese. Add a couple tablespoons of hot pasta water if needed to thin things out if needed (I only needed one tablespoon). Season with a touch of salt and plenty of black pepper. Taste. Depending on your goat cheese, you might need a little extra acidic oomph if your sauce is a bit flat. If so, add fresh lemon juice a bit at a time until you're happy with it the sauce. (I added a few good squeezes). Set aside.

3. Reheat the pot of water and boil the pasta per package instructions. Drain and toss immediately with the green sauce. Serve topped with more crumbled goat cheese if desired.

enjoy!
Amanda

Blackened Chicken Avocado Cups

2011-09-18T21:39:00.000-07:00

Okay. I have another confession. I do not like being outdoors.

Camping? LOL, no. I'll take a cabin please. And there better be a bathroom.
Hiking? Double no. I need there to be a really awesome present waiting for me at the top of the hill to get me up there.

I do not like to sweat. I do not like dirt. And most importantly I do not like wearing shoes.

I KNOW. Wait, what's that you say? I have a degree in Environmental Studies? I have a Keep Tahoe Blue sticker on my car?

Yes. But I am not a hypocrite. Nature is pretty, and Tahoe is awesome. I'll take pictures all day long of pretty naturey stuff. I totally love that people like going outside and doing outdoorsy things...I want to like being outside, I really do. I just don't. But I 100% care that it gets protected so whoever wants to enjoy it has the opportunity to do so.

But where did I find myself today? On the couch catching up on True Blood? Oh I wish. But no. HIKING. Yes, Ian ~~made~~ convinced me to go hiking with him and his family today. It was hot, and I did get really sweaty. I also sighed a lot and probably had a mean face on most of the time.

Proof.

But it was pretty and Ian really enjoys being outdoors, so it didn't turn out to be that bad. Plus we saw the coolest rock formation eveeer:

Yes. A face in a rock. I forget the name of it, but it has something to do with a ghost. Totally reminded me of Boo from Mario. Best part of the hike.

Remember those avocado chicken cups I told you about? I made them, yay! And while I don't think they were as good as the ones we had, I think they're pretty damn good. Plus, I got to use the Crockpot again, yesss. Make sure to use a ripe avocado or it might be too tough to eat. You can adjust the seasoning to your taste, but what I used came out perfectly spicy without melting my mouth. I kinda just threw stuff in the crockpot and crossed my fingers it would work, and it totally did. I used 1/3 cup of the chicken to fill each avocado half...any more and it would overflow. Mine came out to about 3 cups, so I have plenty of leftovers, and I'm planning on using it as taco filling for dinner tomorrow.

Dirt, ghosts, and avocados. Not a bad Sunday.

Blackened Chicken Avocado Cups
280 calories per avocado half, with 1/3 cup chicken mix
Inspired by Rooster PM (blackening spice adapted from here.)
Print this Recipe!

blackening spice:
1 Tbsp paprika
1 tsp cumin
1 tsp oregano
2 tsp thyme
1 tsp garlic powder
1 tsp salt
½ tsp ground black pepper
½ tsp ground cayenne pepper

2 6 oz chicken breasts, frozen or thawed
avocados, pitted and peeled (½ per person)
½ red onion, diced
3 roma tomatoes, diced
8 oz diced green chiles
cotija cheese (½ oz per avocado half)

1. Combine the spices in a small bowl.

2. Add the tomatoes, green chiles, and red onions to the Crockpot. Add the seasonings, and stir to combine. Add the chicken breasts, and make sure they are completely submerged. Cook on high for 2 hours.

3. After 2 hours, use two forks to shred the chicken. (It may be easier to take it out and shred it on a cutting board.) Cook on low for another hour.

4. Preheat the oven to 250°. Once the chicken is done, place the avocados on a baking dish and cook in the oven for about 5 minutes, or until warm. Remove, and fill each half with chicken. Top with diced red onions and cotija cheese, and serve warm.

UPDATE: I used this leftover chicken to make tostadas and they were also amaaazing, so if you have leftover chicken you should totally try this.

enjoy!
Amanda

Sloppy Joes

2011-09-17T21:52:00.000-07:00

Okay. So we don't go out to each much. But last night was date night, and we went to this cute little place we've been wanting to try since we moved to Costa Mesa. Umm...I'm gonna get fresh with you. It was totally some of the best food I've ever eaten. Yelp did not lie.

-No corkage fee. AWESOME.

{PS- you have to try this wine. Cupcake Red Velvet...yum!}

-Super friendly management who personally came over to our table afterwards to ask how it was.

-Aaaand This.

Yes. Blackened chicken avocado cups. One bite and I swear to god I turned to jelly. It is STUPID good. I'm going to attempt to recreate these this week, so I'll keep you updated.

And also- delicious crème brulee. DAAAYUM.

Today is my last favorites recipe. Awwww. It's been a good week, right?

Turkey sloppy joes. Super simple really, and you probably have most of the ingredients already. I always use Thomas Light Multi-Grain English Muffins for the buns, and they work perfectly. I always use this hot sauce...it's made in Orange County and it has such a good flavor and just the right amount of heat.. You know that band The Offspring? The lead singer (Dexter Holland) is the creator of this sauce.

I really hope you enjoyed Greatest Hits week as much as I've enjoyed sharing. I've got really good dinners planned for next week, so make sure to check them out!

Turkey Sloppy Joes

makes 4 servings, 395 calories per serving

Adapted from Cook This Not That 2011
Print this Recipe!

½ tbsp. olive oil

1 large onion, diced

1 green bell pepper, diced

1 lb. lean ground turkey

1 ½ cups tomato sauce

2 tbsp. tomato paste

2 tbsp. brown sugar

1 tbsp. red wine vinegar

1 tbsp. Worcestershire sauce

½ tbsp. chili powder

10-12 shakes hot sauce

Salt and pepper to taste

4 whole-wheat English muffins, split and toasted (you can use whatever type of bun you'd like)

1.Heat the oil in a large skillet over medium heat. Add the onion and bell pepper and cook for about 2 minutes, until softened. Add the turkey and cook, using a wooden spoon to break up the meat, until the turkey is lightly browned.

2. In a small bowl, combine the tomato sauce, tomato paste, sugar, vinegar, Worcestershire, chili powder, and hot sauce, and season with salt and pepper. Add to the skillet, and turn the heat down low. Simmer for 10 minutes, until the liquid has reduced, and the sauce fully coats the meat. Divide the mixture among the buns.

enjoy!

Amanda