Spicy, Comforting...Sure!!

There are two days left in March.  March.  And we woke up to a dusting of snow.  Snow.  At this point in the day, the sun is shining brightly, and that helps (note to self, call the window cleaners!  Pronto!) a little.  As does the smell of freshly-cut pineapple coming from the kitchen, but still.   Even the daffodils that are beginning to poke up through our front yard have hoisted a tiny white flag.  Enough, winter.  Please? 

Anyway, I committed the cardinal sin (should that be capitalized?  I don't know...) of Pinning While in Traffic and came across this yummy looking dish.  I, who really, really doesn't like wings, seem to find quite a few Buffalo-XYZ menu items.  Go figure.  In any event, this seemed like a great thing to toss together on a chilly afternoon.  Here's hoping it delivers.

   Buffalo Chicken Potato Bake

What You'll Need

• 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 8-10 medium potatoes, cut into 1/2-inch cubes  (I leave the skin on)
• 1/3 cup olive oil
• 1 1/2 tsp. salt
• 1 TBS. freshly ground pepper
• 1 TBS. paprika
• 2 TBS. garlic powder
• 6 TBS. hot sauce

Topping:

• 2 c. cheese; we used a reduced fat fiesta blend
• 1 c. crumbled bacon (OMG, I know!!)
• 1 c diced green onion 

What You'll Do

Preheat oven to 500F...Lordy, I didn't realize my oven went past 450!

In a large bowl mix together the olive oil and all of the seasonings. 

Add the cubed potatoes and stir to coat. 

Dump the potatoes into a  lightly greased 9x13 (I rubbed a bit of olive oil on the dish), leaving behind as much of the olive oil/hot sauce mix as possible. 

Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside. 

While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat--I didn't have any left over, so I tossed in a dash of both oil and hot sauce.
 
Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F...hear your oven sigh with relief.

Top the cooked potatoes with the raw marinated chicken. 
 
In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix.  

Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious.  

From Cook Lisa Cook

Healthy Ice Cream?? Made Ya Look!

Pineapple Whip

Serves: 4-6

 

Last year we went to Disney.  And of course, everyone who knew we were going had tidbits of advice.  What to do when, where to stay, what to ride, what to skip...and, my favorite tidbits:  what to eat.  This girl loves food.  Loves, loves, loves.  You know this, right?!

File under "When in Rome...." we were told that we HAD to (as in do not leave unless you've gotten this, under no circumstances do you miss this, it's even better than parades, fireworks and character meals...well, okay, not exactly, but....) seek this out in the park and indulge.  And so we did.  Behold, the Dole Whip!

And now you can enjoy a very similar concoction in the comfort of your very own home.  But wait.  There's more.  You can do so without long lines, paying a ton OR having to hide as the stuff drips down to your elbows.  True story.

The taste...

 

The verdict.  This stuff is GOOD!

 

What You'll Need (seriously, this is it!)

• 1 fresh pineapple, peeled, cored and chopped
• 1 cup almond milk
• 1 tablespoon honey (or agave nectar...optional, for authentic sweetness)

What You'll Do

Chop and freeze the pineapple chunks.
 
This recipe works best in a high-speed blender.  A normal blender will most likely not work, but a food processor might.
 
Combine the frozen pineapple with the almond milk and honey, then blend until a frozen sorbet texture is achieved.  You'll probably have to blend, scrape, blend...maybe reserve a little milk to add in as things get a little "gunked up."
For an authentic Dole Whip presentation, transfer the frozen dessert to a large plastic bag, and cut off the tip to create a piping bag. Pipe the pineapple whip into 4-6 dishes, and serve immediately!
 
Any leftovers can be frozen in an ice cube tray, and used in smoothies later.  Like you'll have leftovers...I mean, come on!  LOL

 Author: Detoxinista.com
Cute kiddo and server not included.

Black Bean Burger...with Backstory

The week before last, I scheduled lunch with my dear friend Rosanna for Friday.  I think we set it up on Monday, meaning I had the entire week to look forward to it.  We worked together once upon a time and have maintained a friendship over the years.  She affectionately calls me Grandma (I'm at least 7 years older than she is) and our visits always include a healthy dose of gabbing, gossip and giggles.

I was on my way to meet her when I got smacked with a 2+hour traffic jam.  Those of you who know my propensity to be impatient, especially in traffic, should appreciate that.  It started off fine.  I had great music on, the sun was shining, it was warm enough to have my windows down and I had plenty of water (20 bucks if you can correctly guess which of these would reappear later as an issue).

Over an hour, several texts, irate phone calls (like anyone I called could do anything beyond talking me off the ledge!) and inappropriate pins later (I said I was on my way to lunch; I cannot be held responsible for pinning things like cheesy tater tot casserole and deep fried whatever.), I had moved all of about 3/4 of a mile.  Music still holding up, sunshine still in effect...water nearly gone.

Seriously, this sounds like a bad episode of Survivor or something, but I have to tell you that it was torture.  Not knowing what the issue was or how long we'd be stuck was giving me anxiety and claustrophobia started kicking in.  There was nowhere to go; no exit to take, no alternate route.  I was stuck.

Water's gone, the radio has repeated just about every song, the options I had for CDs were mostly Christmas (guess I should clean out my console every now and again, huh?) and I was now making up acronyms for all the license plates I passed and pinning motivational quotes like they'd be my epitaph; I was going to be in this car forever!

When I finally emerged from the traffic jam, slammed my car into the first spot I found in our garage and sprinted to meet Rosanna for lunch (truth: I totally made a pit stop first.  See previous paragraph that begins with "Water's gone.").  Bless her heart, she waited for me...

Lunch did not disappoint.  Not in the company, not in the food.  Both of them seemed especially sweet given the 2+ hour wait.  Hey, there's a quote in there somewhere.  Something about the greater the obstacle, the more glory in overcoming it?  I'm sure I've pinned it...

Anyway, I exercised a whole heck of a lot of restraint and bypassed the nasty options in the food court in favor of Au Bon Pain.  This is progress, right?  "Salad, get a salad," I told myself.  It was, after all, a Friday---no meat.  I was going to force myself to eat tuna, even though I wasn't really in the mood.  But then I saw it...Black Bean Burger with Avocado and Chipotle Seasoning on Ciabatta.  Yep.  I almost knocked over the 3 people ahead of me in line (traffic flashbacks!) to place my order with Kenny.  Kenny stood well over 6 feet tall and was the only thing standing between me and food...finally.

I had eyed up black bean burgers on other menus, even thought of making them (go ahead, make fun of the girl who's intimidated by food) once or twice, but I was never quite sure how they'd turn out.  I imagined mush.  Well, I am here to tell you that this was not mush.  It was delicious.  And warm.  And the edges were slightly crispy, the texture matched perfectly with the creaminess of the avocado, the chewiness of the ciabatta and the heat from the chipotle. 

Once again, I practiced a lot of restraint and actually chewed the thing rather than inhale it.  I'm sure my stomach appreciated that as much as Rosanna did.

It's a nice addition to meatless Fridays during Lent.  Fish and pizza have been our go to's since I give up pasta every year. 

This week, I'm adding these gems to the menu, making my own Black Bean Burger.  Even Mark suggested I give them a go (perhaps I oversold the deliciousness of this burger just a tad?).  And we will.  Here's how.  Here's hoping they live up to the hype and that they're every bit as yummy without enduring 2+ hours of traffic.

What You'll Need

• 1 green bell pepper, finely chopped
• 1 small onion, finely chopped
• 1 jalapeño, finely chopped
• 1 large garlic clove, minced
• 1 1/2 tsp canola oil
• 2 - 15 oz cans black beans, drained and rinsed
• 1 tsp salt
• 1/2 tsp pepper
• 1 tblsp chili powder
• 2 tsp cumin
• 1/2 cup plain bread crumbs
• 1/4 cup flour
• oil to cook in

What You'll Do
In a large pan heat the oil over medium heat. Add the bell pepper, onion, jalapeño, and garlic. Sauté until the onion is translucent and the vegetable are soft, about 2-3 minutes.
 
In a food processor pulse the beans until mashed or, if you prefer, you can mash them with a potato masher in a bowl.
 
Add the salt, pepper, and spices. Mix thoroughly then stir (or pulse) in the vegetables.
 
Scoop into a bowl if you are using the food processor at this point. Add the bread crumbs and stir until fully incorporated.
 
Preheat enough oil to cover the bottom of a skillet over medium heat.
 
Form the mixture into 8 equal size balls and dust with flour. Flatten until approximately 1/2" thick. 

Cook for 5-10 minutes or until browned on both sides. I feel like I would rather grill these, but I'm not sure how they'd hold up.  So I'm going to follow these directions and see what's what.
 

Yield: 8 patties

Sunday Morning Ritual

Is this you?  Some say routine is boring.  Some say routine is necessary.  Some say routine is predictable, stable and comforting.  However you define it or describe it, there's no denying that there's "just something about routines."

For me, Sunday mornings are one sacred time that I can truly count on to be routine---in the best way.  I'm usually up before everyone else on Sunday mornings (I suspect that'll change when Sprout arrives on the scene, as he/she will be my human alarm clock!) and savor a few moments of quiet before the day gets going.

Then there's the family snuggle time before we make it downstairs to the kitchen.  Breakfast gets under way and so does meal planning.  All while sounds of acoustic, coffee house music fills the rooms.

Since becoming a Beachbody Coach, I've really gotten back to meal planning/prepping on Sundays.  Once upon a time, Mark and I were good about that habit, but then we fell out of it.  Getting back into it has been such a saving grace--on so many levels.

Each week, I share a meal plan with my Challengers.  Let's face it, we all get stuck in food ruts from time to time; making the same 5 or 6 meals.  But my 5 or 6 meals are likely not your 5 or 6 meals.  So if we swap lists....see what I'm getting at here!?

Writer's note:  I am getting a serious case of blog dejavu right now.  If I've written a post like this one before, forgive me.  Read on, but forgive me. 










Anyway, I aim to find clean eating recipes--or at least find recipes that I can clean up with a few simple modifications.  It gives me a great excuse to try new things and gives me an outlet for all those Pins I find...usually at the worst time of day...pinning in rush hour traffic trying to get home leads to some moments of pure regret...like "Oh my gosh, I cannot believe I pinned that 34 layer chocolate caramel Oreo dessert, but DAMN did it look good at the time."  I feel like you could look at my Pins and guess, within 20 minutes, what time I found it!

But back to how this process is a saving grace.  No more "what are we having for dinner?" phone calls from the Hubs at 4:45pm.  Besides the fact that he's interrupting my pinning (ahem!!), those phone calls make me nuts.  He's not saying that it's my job to figure out dinner, but that's what I hear.  Now we don't do that anymore.  We have our list made on Sundays and we know the plan. 

Plus, once we've identified our menu, we gather the recipes and shop our pantry first, then make our very specific grocery list.  Having this list does two awesome things; (1) it saves money on buying random stuff we either don't need or will wind up wasting (we've all done the "Ooooh, that looks good.  I'll get 4 and we'll totally {not} use them." method of shopping way too often, have we not?).  And (2), it allows me to send Mark to the store without me because he'll totally stick to the list....money and time saved!  Boom!

Setting up the entire week at once doesn't mean we aren't flexible.  If anything, it gives us more flexibility.  Switch Monday's dinner to Wednesday and Tuesday's to Thursday?  Sure thing--we've got everything we need, so no worries.  Also, no bad choices.  On the rare week that we don't get a meal plan made, it usually means we also didn't food shop and THAT means that we're far more likely to choose something quick, easy and less than wonderful simply because nothing's on hand.  Bad, bad, bad!

If you'd like to check out a sample meal plan or get more information on what/how we eat (and it is a family gig; I'm not a short order cook here!), let me know.  Fill out the comment section in the pop up, leave a comment, email me...something.  I'll be glad to share our meals and ideas with you.  We can all be in this together, right!? 

So Nice...Let's Have it Twice

Last week I posted about being intimidated by spaghetti squash.  And I realize that is totally absurd.  I've decided to make up for lost time...we added another dish to the menu featuring this golden goodness.  Once again, a very simple, healthy and tasty treat.  I'm not going all Iron Chef America or anything, but I can unequivocally say that my fear of the squash is, well, squashed.  Oh come on...I had to!

What You'll Need
1 package of spinach
1 medium sized squash(about 2 lbs)
1lb of ground turkey 
1/3 cup of Parmesan cheese
Diced tomatoes (the original recipe didn't call for them, but I added them and boy was I glad I did!)

What You'll Do
Cut the squash in half, lengthwise
Scoop out the seeds and place it, seed-side-down, in a 9x13 baking pan
Fill the pan with about 1/2 inch of water and cover with foil
Bake at 450 for 45 minutes; uncover, turn squash over, recover, and bake another 15 minutes  (I've heard you can nuke the squash for 7-10 minutes, saving time, but I've not tried that method)

When it's done, let it cool a little and then shred that sucker up!


While that's baking, brown the turkey in a blend of Italian seasonings.  Toss in the spinach to wilt it slightly.

Layer the squash in a 9x13 pan, topped with half of the cheese.  Add the turkey and spinach, and, if you'd like, the tomatoes

Top with remaining cheese and bake, uncovered, for about 15 minutes to heat it through...although you probably don't really HAVE to do this step since everything's cooked.



We served this with a tossed salad and (gulp!) garlic bread...it had been a long time since we had garlic bread and OMG did it taste fantastic.  In fact, this whole meal did.  It was easy, light and pretty quick.

This was actually a date night meal for me and the Hubs.  Abby had a date with Nunny and Papa, so we had a rare meal just the two of us.  I have to say, while we enjoyed that for sure, we also missed Abby's chitter chatter!  The things that run through her head at dinner time....
Hope you enjoy this dish and add it to your repertoire.  It's all about trying new things! 

What About Me!?

Over the past few weeks, I've seen a bunch of "x Random Things About Me" posts on Facebook.  I was reluctant to click on any of them because there's that whole, "Like this post and you'll get your own number--share that many random facts about yourself."  I couldn't handle that kind of pressure!

But last night, for no real reason, I couldn't sleep.  So I crafted the following post while I got sucked into a T25 infomercial (hey, at 2:48am, choices are rather limited, and I love having those, "Yep, exactly.  It does do that." moments when Shaun T and friends are showing off their results!) and wrote in my journal.  

In no particular order, here are a few things about me!  I'm sure you're just dying to know...

1.  I was born during a blizzard. 
We're talking roads closed, schools cancelled, businesses closed, state of emergency, please stay off the roads, BLIZZARD! 

Fortunately, my parents made it safely to the hospital before the worst of the storm hit, and really didn't know just how bad it was until it was time for my Dad to leave and pick up my older sister.  He tells the story of being the only car on the highway and finding it odd, but not knowing the local government had issued a decree for all non-emergency vehicles to stay off the roads.  Guess he was a little preoccupied with other goings on and didn't catch the news.


My parents joke (at least I think it's a joke) that they were going to name me Blizzabeth--Liz for short.  I'm glad they went with Amy!  


2.    I played softball from the time I was about 10 or so until I graduated from high school. 
I was a Hawk, a Cobra, a Panther and a bunch of other random mascots I either can't recall or selectively blocked out.   I was Coached by fathers of my friends, high school science teachers and a former college player.  My parents always made it to games which I know wasn't easy on their schedules, but it meant a lot!  



I "retired" my spikes and my glove years ago, hanging them on a nail in the basement at my parents house with the date and everything.  The shoes are still there; the glove has come out a time or two.  I still love making those catches, what can I say?

3.  As a sophomore in college, I spent a semester in London.An entire semester?  Abroad?  Whoa!  I originally signed up to spend only Winter Term (3 weeks in January) in London, but my advisor suggested I look at the entire semester.  What a great suggestion--even if it did set loose a gaggle of butterflies at first. 

From the end of January (we actually landed in London on my birthday!!) until the middle of May, my friends and I lived the London life.  We studied, we traveled, we ate (oh my did we eat!) and we drank...because we could!  Incredible memories---what an understatement. 

  
4.  One of my best friends is someone I've never met.And that's not some philosophical "there are no strangers only friends you haven't met yet" line.  This is an honest to goodness, real live person who lives in Ohio and with whom I spend 96% of my morning commutes talking.  You know what?  This bit deserves a blog post all its own...and it's coming.  You'll have to wait for that one!  Trust me, it's a great story!


5.  My husband and I met on a blind date.
Yep!  We're "that" couple.  Fourteen years ago next week, as a matter of fact.  The night before a big Wine Tasting event, a friend asked if she had permission to introduce me to "this guy I know."  I went for it...with no expectations, really.

And I met Mark!  His favorite part of the story isn't that I gave him my number at the end of the event (totally out of my character, by the way) was that I went home with my parents.  Yeah...I went home.  With my parents.  Oye!!  I was 23 and had just moved back to Pittsburgh from NC and was living at home temporarily!!!  Stop judging.  I did eventually buy my very own first home about a year later.  So there!  :)

While he liked to make fun of that, he DID call three days later.  And three days after that, we had our first date.  Ten years, one kiddo and another on the way later, here we are!  Awe!  Are you rolling your eyes at me!? 
 

6.  I have been on the set of ESPN's Sports Center
Worked for ESPN for about 5 years, selling radio advertising.  Our entire sales team took a trip to CT---we took a freakin' bus!!---for some meetings.  The bus...oh lord!  It broke down twice on the way there, stranding us at a Love's truck stop (where the employees scream, "Welcome to Love's" when anyone comes through the door!) causing our team to be late to the meetings AND the butt of most jokes during the 2 day conference.  It was kind of funny, but our GM was super ticked about it.  I think that may have made it a little funnier to be honest.

Anyway, we did get a tour of the complex, met some personalities, shopped the swag and got to pose for pictures on the set of Sports Center.  I won't lie; I was pretty geeked about it.   

7.  I'm a quote-a-holicBy now this should come as no surprise.  I love finding, sharing, posting and even inventing quotes about any number of topics.  What can I say?  I love words.  Once upon a time I wanted to write for Hallmark.  True story.  Now I post a quote of the day in my office, hang entirely too many pictures of quotes on my bulletin board and offer up things like "Mid-Week Motivation" each Wednesday on FB and "Think About it Thursday" in my Challenge Groups.  I'm addicted.  And no, I don't plan on getting help.  Thank you just the same for asking.
 
8.  When I was 10 years old, I broke my jaw.
Which is ironic considering (A) how much I love to talk and (B) how much I love to eat.  Both significantly hindered when your jaw is wired shut for 6 weeks (sure wish Shakeology was around back then!).  No fun whatsoever.  Also not fun?  The way it happened.  I was skipping--yes, skipping!--in my Grandparents' house and just slipped or tripped and landed on my face.  Initially they said it wasn't broken, but the pain didn't go away, so we revisited the ER only to learn that it was, indeed, broken.  Surgery and wires...good times!  But I did write a poem about it and it was published (dork alert!) in some crazy book.

9.  I have been employed by  3 non-profit organizations, including my current employer. 
First, The Western PA Caring Foundation for Children, then the Technology Council and now American Heart Association. 

With the first, I ran our celebrity golf outing (what a hoot that was!) and visited area schools to help kids start their own chapter of the Caring Team (helping raise money for kids without insurance).  I started the chapter at my high school, and I'm pretty sure it still exists---a zillion years later.  That's cool. 

The Technology Council job wasn't as cool, but I did have a lot of fun there and met some folks I'm still friends with to this day! 

And Heart---you probably know that story already.  I'm a FT Director of Development, working on our Heart Walk and helping companies establish wellness programs for their employees. 

I'm also a Beachbody Coach, but you know that already, too--don't you?  Please let me know if you want to learn more about that...I love, love, love Coaching and am always happy to answer questions about it or help you determine if it might be something you could also love (or love, love, love.  Either way!).

10.  I can get sucked into just about any show on HGTV and several on Food Network as well.And Abby will usually join me, even if we're not really watching it, but it's on in the background.  As a result, she has taken up being The Pioneer Woman.  She'll often recite entire shows, she asks for a knife with every meal because something must be chopped, sliced or diced and will describe herself to me as Ree does; "I'm a dancer, a kid, a t-ball player and a cupcake eater.  Welcome to my frontier."  I die!




So now you know a little more about me.  Huh.  I guess I could have simply gone into the About Me tab and updated it.  Duh!!  Well, I have to do that anyway--I never did fix the sideways picture of myself.  Betcha I can do that now, don't you think?!
Thanks for being here...I appreciate you!

Shift

There are plenty of times in life when you shift.  I'm talking all the way back to the days where you went from crawling to walking to running.  Or when you went from being a senior in high school to being a freshman in college.  How about being a girlfriend or boyfriend and then becoming a fiance and then a wife or husband?  There are lots of times when things shift; your perspective changes, how things are defined become totally different and the rules of the game are suddenly called into question.

We don't always notice those shifts.  Sometimes they're far more subtle.  The pair of pants that's "suddenly" too tight or the hair that needs a haircut "overnight."  Those things happened little by little, but we barely noticed.  Because life is hectic and busy and overwhelming at times and can whiz by us at an alarmingly fast pace.

But sometimes we're blessed enough, present enough, to be fully aware of a profound shift.  Today is one of those days for me.  Today, I am 21 weeks pregnant with Sprout (We're a "find out when baby comes out" kind of family, hence the gender-neutral nickname. Our daughter, while in the womb, was Squirt.  Now that you know the back story...).  That means that I, officially, have fewer weeks of pregnancy ahead of me than I do behind me...shift!  I'm officially more than halfway done?  Wait, that's not the right word.  Halfway to delivery?  No, that's not it either.  And halfway to gestational completion sounds like a biology text.  Whatever the right word, you get the point.  I'm more than halfway along this journey.  Shift.

So what?  Big deal.  Well, actually yes.  It is a big deal.  It's a milestone that I really want to think about.  It's special.  It's important.  And it deserves its own moment (in between all the other moments that any given day brings).  I spent some time today, reflecting on this pregnancy thus far.  I'm blessed---so very, very blessed---that it's been uneventful and healthy.  I'm thrilled to have felt so good and strong and able---even if I'm a little more tired than normal (and anyone who knows me knows how much I hate being tired!).  

As a Beachbody Coach, I am proud that I've still been exercising (with modifications when necessary) and eating well---if you're in the same boat as me, let's chat!  There's no need to fall into the "eat for two" trap just because you can.  Sprout seems to love Shakeology and has no objections to a good 21 Day Fix workout with Autumn et al.  All good things that help me feel that much more connected to this little bugger--because I'm already being a Mom to him or her even before we're formally introduced!

Last week, we informally met Sprout during our ultrasound.  Shift.  We saw our baby.  Right there on the screen.  One minute we had no image, the next POOF, there was Sprout, alive and well!  All good there, too...thank you, God!  Abby came along and was super attentive and curious about the experience. At one point, when we got an incredibly clear shot of both of Sprout's hands, I got emotional thinking that the next time I see those hands I'll be holding them. "Quick, Dada, get her a tissue," she whispered.  Of course that only intensified the happy tears.  What can I say?

Sure, I may be a tad frustrated that clothes don't fit properly (thank you JESUS for belly bands and shared maternity clothes) or that sometimes a Sunday afternoon nap takes priority over cleaning out a closet or catching up on some reading.  I'm not a fan of the random bouts of insomnia that have cropped up--but I do try to be productive in them (so watch out if you see a blog come through at some kooky hour!) and the nuances of ligaments and scar tissue stretching are a little less than ideal.  But I'm not complaining.  

I am relishing all the parts of this journey.  I'm sitting quietly with my hand on my stomach, knowing that I'm part of something incredible in these moments. And I'm aware that all too soon it will end.  And that's it.  I won't feel the flutters of first movements from the inside.  I won't watch my belly expand (and shrink!) to accommodate life!  It's a miracle that lasts just 9 months.  Nine short months, in the grand scheme of life.  Are some days longer than others?  You betcha.  But nine months flies and then, in a moment, you're holding the life you created and nothing else matters. Shift. 

Stuffed. Chicken. Marsala. Yep, that's right!

Once in a while a meal is less than clean...less than ideal.  Which is why it's once in a while.  We certainly don't eat like this on a nightly basis, or even a weekly basis for that matter.  But this dish caught my eye, and we decided to give it a go.  I did make some modifications where I could to clean it up a little (low fat cheese, very little salt, yogurt instead of sour cream, low sodium stock) and we served it with steamed veggies and a tossed salad.

As long as we're confessing, I will own up to the fact that I didn't make this.  Mark had this one done when I got home from work.  The house smelled amazing and he said it wasn't terribly difficult.  It's got a few steps, sure...but all in all, it went in the Make Again file.  That's part of a good night around here!

Stuffed Chicken Marsala

What You'll Need:

Cheese Stuffing
1/2 cup smoked shredded cheese (provolone or gouda)
8-oz package mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed
2 Tbsp sun-dried tomato, chopped (drain first if in oil; I skipped these b/c I'm not a fan, but I think they certainly would've added a nice flavor in this context)
1/3 cup green onions, thinly sliced
3/4 cup sour cream (6 oz; I used Greek Yogurt)
1/2 tsp salt
1/2 tsp black pepper

Sauce
1/2 large red small onion, finely chopped
1-2 cloves garlic, minced
2 cups Marsala wine (I used chicken broth)
1 cup heavy cream
1 8oz container of cremini mushrooms, thinly sliced
Salt and pepper to taste

2 lbs skinless, boneless chicken breasts
4 fl oz olive oil to saute chicken
2 cups all-purpose flour

What You'll Do: 
To prepare the chicken, butterfly the thickest section of chicken breasts to create 2 halves. Place each breast in a large ziptop storage bag and pound it with the flat side of a meat mallet until ¼” - ½” thick.

Place the flattened chicken breasts on a plate and add a desired amount of cheese stuffing on one half of each chicken breast. Try not to overfill. Gently press stuffing down and fold over other half of chicken breast; it does not have to seal.

* You may have some extra cheese stuffing leftover. One way to use it up is to top slices of Italian bread and bake until the cheese melts - it makes a great snack or appetizer!

Place flour in a shallow pan and season to taste with salt and pepper. Dredge stuffed chicken breasts in flour, shaking off excess.

In a cast iron skillet over medium heat, add oil and heat until shimmering.

Saute the flour coated chicken breasts in the preheated oil, cooking until each side is golden brown. Remove chicken from pan and place in the baking dish you have on hand.

Bake the browned chicken in the preheated oven for 10-20 minutes, or until juices run clear and the center of chicken reaches 165°F.

Meanwhile, add the onions and garlic to the cast iron skillet and stir to loosen chicken drippings. After 2 minutes, add mushrooms and fresh chopped parsley. Sauté until the onions are translucent and the mushrooms begin to caramelize.

Add the Marsala wine to the skillet to deglaze the pan – make sure to incorporate drippings from bottom of pan. Allow the Marsala to come to a simmer and then add the heavy cream. Simmer on low heat until reduced by half. Place the cooked chicken breasts on a plate and top each with this Marsala-mushroom sauce.

Adapted from Olive Garden's site

 

Pre-heat oven to 350°F and have a baking dish ready.

Combine all the cheese stuffing ingredients in a mixing bowl and set aside.
Read more at http://joelens.blogspot.com/2009/09/stuffed-chicken-marsala.html#3RscqVFy9bqUPC1R.99

Stuffed Chicken Marsala
recipe adapted from Olive Garden Kitchen

Cheese Stuffing
1/2 cup smoked shredded cheese (provolone or gouda)
8-oz package mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed
2 Tbsp sun-dried tomato, chopped (drain first if in oil)
1/3 cup green onions, thinly sliced
3/4 cup sour cream (6 oz)
1/2 tsp salt
1/2 tsp black pepper

Sauce
1/2 large red small onion, finely chopped
1-2 cloves garlic, minced
2 cups Marsala wine
1 cup heavy cream
1 8oz container of cremini mushrooms, thinly sliced
Salt and pepper to taste

2 lbs skinless, boneless chicken breasts
4 fl oz olive oil for frying
2 cups all-purpose flour

Read more at http://joelens.blogspot.com/2009/09/stuffed-chicken-marsala.html#3RscqVFy9bqUPC1R.99

Stuffed Chicken Marsala
recipe adapted from Olive Garden Kitchen

Cheese Stuffing
1/2 cup smoked shredded cheese (provolone or gouda)
8-oz package mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed
2 Tbsp sun-dried tomato, chopped (drain first if in oil)
1/3 cup green onions, thinly sliced
3/4 cup sour cream (6 oz)
1/2 tsp salt
1/2 tsp black pepper

Sauce
1/2 large red small onion, finely chopped
1-2 cloves garlic, minced
2 cups Marsala wine
1 cup heavy cream
1 8oz container of cremini mushrooms, thinly sliced
Salt and pepper to taste

2 lbs skinless, boneless chicken breasts
4 fl oz olive oil for frying
2 cups all-purpose flour

Read more at http://joelens.blogspot.com/2009/09/stuffed-chicken-marsala.html#3RscqVFy9bqUPC1R.99

Stuffed Chicken Marsala
recipe adapted from Olive Garden Kitchen

Cheese Stuffing
1/2 cup smoked shredded cheese (provolone or gouda)
8-oz package mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed
2 Tbsp sun-dried tomato, chopped (drain first if in oil)
1/3 cup green onions, thinly sliced
3/4 cup sour cream (6 oz)
1/2 tsp salt
1/2 tsp black pepper

Sauce
1/2 large red small onion, finely chopped
1-2 cloves garlic, minced
2 cups Marsala wine
1 cup heavy cream
1 8oz container of cremini mushrooms, thinly sliced
Salt and pepper to taste

2 lbs skinless, boneless chicken breasts
4 fl oz olive oil for frying
2 cups all-purpose flour

Read more at http://joelens.blogspot.com/2009/09/stuffed-chicken-marsala.html#3RscqVFy9bqUPC1R.99

Stuffed Chicken Marsala
recipe adapted from Olive Garden Kitchen

Cheese Stuffing
1/2 cup smoked shredded cheese (provolone or gouda)
8-oz package mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed
2 Tbsp sun-dried tomato, chopped (drain first if in oil)
1/3 cup green onions, thinly sliced
3/4 cup sour cream (6 oz)
1/2 tsp salt
1/2 tsp black pepper

Sauce
1/2 large red small onion, finely chopped
1-2 cloves garlic, minced
2 cups Marsala wine
1 cup heavy cream
1 8oz container of cremini mushrooms, thinly sliced
Salt and pepper to taste

2 lbs skinless, boneless chicken breasts
4 fl oz olive oil for frying
2 cups all-purpose flour

Read more at http://joelens.blogspot.com/2009/09/stuffed-chicken-marsala.html#3RscqVFy9bqUPC1R.99

Stuffed Chicken Marsala
recipe adapted from Olive Garden Kitchen

Cheese Stuffing
1/2 cup smoked shredded cheese (provolone or gouda)
8-oz package mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed
2 Tbsp sun-dried tomato, chopped (drain first if in oil)
1/3 cup green onions, thinly sliced
3/4 cup sour cream (6 oz)
1/2 tsp salt
1/2 tsp black pepper

Sauce
1/2 large red small onion, finely chopped
1-2 cloves garlic, minced
2 cups Marsala wine
1 cup heavy cream
1 8oz container of cremini mushrooms, thinly sliced
Salt and pepper to taste

2 lbs skinless, boneless chicken breasts
4 fl oz olive oil for frying
2 cups all-purpose flour

Read more at http://joelens.blogspot.com/2009/09/stuffed-chicken-marsala.html#3RscqVFy9bqUPC1R.99

Quinoa...Everybody's Doing It!

Tell me you don't look at this picture and feel like you almost have to make this dish?  It's so pretty and looks so flavorful and gets big presentation points.  So, of course I Pinned it and added it to my latest round of culinary motivation.  Hey, when that hits, it's best not to question it.  Go with it.  Embrace it.  Then share it with your friends, because we could all use some new recipes from time to time.

I feel like a broken record--but this came together really easily.  I hadn't made quinoa in a while, so I forgot how much it grows...I think this will serve 80-100, not 8-10 for heaven's sake.  And I did a quick taste test when I had it all together...and again the next day.  Guess when it tasted better?  Yep.  On day #2....it's a great little side dish.  Enjoy!

 

Quinoa Salad with Butternut Squash, Dried Cranberries & Pepitas

Yield: Serves 8-10
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes

What You'll Need:1 butternut squash, peeled, seeded, and chopped into 1/2-inch cubes

    Or "cheat" and buy a bag of cubed butternut squash
Olive oil
Salt and freshly ground black pepper, for seasoning squash
2 cups quinoa
4 cups water
Pinch of salt
1 cup dried cranberries
1 cup pepitas
    Pumpkin seeds; I didn't have any on hand so I threw in some slivered almonds and sunflower seeds
 
For the Citrus Honey Dressing:
Juice of 3 large oranges
Zest of 1 large orange
1/4 cup olive oil
1 tablespoon honey
Salt and freshly ground black pepper, to taste

What You'll Do1. Preheat the oven to 400 degrees F. Place butternut squash on a large baking sheet. Drizzle with olive oil. Toss until squash is well coated. Season with salt and pepper. Roast the squash for 30 minutes, turning once, until tender. (I used the bag and tossed them in the oven for less than 30 minutes and they came out great)

2. While the butternut squash is roasting, cook the quinoa. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 20 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature.

3. In a large bowl, combine quinoa, butternut squash, dried cranberries, and pepitas. In a small bowl, whisk together the orange juice, zest, olive oil, and honey. Season with salt and pepper, to taste. Drizzle over quinoa salad. Toss until ingredients are well dressed. Season with salt and pepper, to taste.

Note-you can use agave instead of the honey to make a vegan salad.

Found on twopeasandtheirpod.com

Crunchy, Sweet, Tangy, YUMMY!

I was in a rut.  A food rut--mostly lunches.  Really because I was grabbing what was on-hand, easy and good for me.  But I wanted--needed--to mix things up a bit.   Enter this gem, and thank you Pinterest. 

Whipped up a batch of this yesterday and plan to enjoy it all week long (save Friday since I can't eat meat on Fridays!!).  This took virtually no time at all and made a good bit.  Today, I ate it on a whole wheat wrap...tomorrow, maybe it'll top a rice cake.  I'm just that crazy!  Look out, Lunchroom!  This packed the proper ratio of crunch to tang to sweetness AND, I was full for a good 2-3 hours after I ate it.  For real!  That protein-rich lunch did its job.  So I could keep plugging away at mine. 

What You'll Need<----------------------All this stuff!1 rotisserie chicken, shredded (I used canned chicken that I had on hand; rotisserie chicken or grilled would be MUCH better!)

1 green apple, coarsely chopped (I left the skins on!)

1/3 cup dried cranberries

1/4 cup slivered almonds

1/2 red onion, finely chopped (this seemed a tad much for me; next time I'm scaling back, but then again, I don't love raw onions, so maybe that's a personal thing)

2/3 cup green grapes, halved

3/4 cup Greek yogurt

1 Tablespoon lemon juice

Salt, pepper and garlic powder, to taste

Buns, bread or wrap, for serving

 

What You'll Do1.  Shred rotisserie chicken, set aside
2.  Chop onion, apples and grapes, set aside.
3.  In a large bowl, combine all ingredients. Stir to combine. 
4.  Season to taste, and serve as a sandwich or wrap.
5.  Enjoy!  (gee, thanks for that tip!)

Recipe source: Adapted from Damn Delicious

This Food SCARED Me...

This is going to sound goofy...hell, maybe my whole blog sounds goofy to you, I don't know.  But this next sentence will likely sound pretty silly:  Some foods intimidate me for no real reason.  See?  I told you.  When you've stopped laughing at me, continue reading.

Some foods intimidate me, but not in a Cloudy With a Chance of Meatballs they've-all-come-to-life kind of way.  That would be more than intimidating.  I'm talking the pick-it-up-at-the-store-wonder-what-you'd-ever-do-with-it-swear-you'll-try-it-and-never-do kind of way.  I've prepared zucchini a bunch of different ways.  Bananas?  Yeah, I can make lots of good stuff with those, too.  Mushrooms?  Sure, toss 'em into the cart.  But spaghetti squash?  Yeah...I envisioned BIG messes and kitchen catastrophes with this sucker.

Well, I was wrong (there I go with another silly sentence!!).  I purchased some over the weekend, followed some very simple directions and made this amazingly yummy dish.  This squash shredded so easily with a fork--there was very little effort put forth and next to no mess.  What in the good heavens was I so afraid of?  Nonsense, I tell you...straight up nonsense!

I should tell you that I gave up pasta for Lent again--I think this is 15 years in a row or something ridiculous.  Anyway, I thought I'd give this a whirl to see if it hit the spot the way some linguine or penne would.  Well, I knew I wasn't eating noodles, but I was still one very happy girl.

We made this along side some sauteed shrimp, zukes and onions with a dash of garlic and Parmesan cheese.  It got voted into the "Make Again" pile and will now be in rotation from time to time.  High praise, my friends...high praise indeed! 

Hope you enjoy it as well.  I give to you, Cheesy Spaghetti Squash Casserole!

Ingredients
Olive oil cooking spray
2 1/2 cups (1 lb.) cooked spaghetti squash
1/2 cup sour cream (I used Greek yogurt)
1 large egg, lightly beaten
1 tablespoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 cup shredded low fat sharp cheddar cheese

Directions
1. Preheat oven to 400 degrees F. Lightly spray a 1.5-quart baking dish with olive oil cooking spray.
2. Mix all ingredients together in a large bowl. 
3.  Transfer the mixture to the prepared baking dish.
4.  Bake until browned, 40-45 minutes (it will smell wonderful!).
3. Allow to cool 10 minutes, then carefully cut into squares.

Nutrition per serving
Calories 226.6   Total Fat 16.9 g   Saturated Fat 10.2 g   Sodium 509.0 mg   Potassium 226.8 mg  
Total Carbohydrate 9.7 g   Dietary Fiber 1.6 g   Sugars 3.1 g   Protein 10.4 g   Makes 4 servings