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Easy Make Ahead Smoothie Packs for the Busy Mom

The biggest difference I have noticed in this pregnancy compared to my first one is my insatiable desire for sweets. And while I am a big believer in having my cake in moderation, I needed to figure out a way to curb that sweet tooth that likes to hit me up mid morning. Or mid afternoon. Or middle of the night. Whatever. #pregnantprobs

And since I have a toddler running around me who insists that snacks are his life source (check out healthy snack alternatives for your toddler here) and a husband I like to cook for, I needed to figure out a healthy way to tame the sweetness I was craving all the time while keeping my sanity in feeding everyone else. Mamas, I give you my ultimate easy peasy smoothie hack.

This post may contain affiliate links. See full disclosure here.

The secret to these smoothies is to freeze the yogurt ahead of time in ice cube trays.

Why is this a hack for me? Because when it comes to smoothies, having frozen fruit is somewhat easy because that can sit in your freezer. Having greens to throw in isn’t too bad because I keep salad around usually. I like to keep a variety of yogurt cup flavors in my fridge but good o’l plain Greek yogurt for smoothies? Nope. It will go bad before I get around to using it most of the time!

The other key to making these smoothies easy peasey and grab-on-the-go ready is a 15 minute plan ahead session. Seriously, besides buying the items at the grocery store, it only took me about 15 minutes to put these smoothie bags together ahead of time and voila! When the cravings hits, I put a bag of my smoothie goods in the blender and within minutes I’m drinking some healthy sweet goodness.

HERE’S WHAT YOU’LL NEED AHEAD OF TIME:
1 large container of yogurt + ice cube trays
6 bags of frozen fruit (Aldi has great priced frozen fruit that make the perfect serving size of two!)
1 bag of frozen spinach (also found at Aldi!)
1 batch of Kale, stripped from the stems
Flax Seed (because I need that extra boost of Omegas!)
12 Quart sized Freezer Ziploc bags
Orange Juice or Coconut Water to help liquify your smoothie at the time of blending. Both can be found at Aldi of course!

 

FREEZING THE YOGURT TIP

I highly recommend freezing yogurt in ice cube trays  and I personally love these silicone ones. It makes blending simple and quick. You can buy whatever yogurt suits your fancy–greek, nonfat, plain, vanilla, etc. I prefer whole milk vanilla. Just divvy out a whole large container yogurt into some ice cube trays and let them freeze.

One large container made exactly 24 cubes for me, as you can see below.

Once they are done in the freezer get ready to assemble your smoothie bags! I use 2 cubes of yogurt per bag which makes me 12 smoothie bags. Score!

TIP ABOUT THE FROZEN FRUIT
I would plan to get two big handfuls of fruit from each bag which will give you enough fruit for 12 smoothie bags (so for me, that’s 6 bags of fruit). The fruit is not an exact science so eyeballing it is no biggie. If you’re like me, you might buy a variety of fruit so you can mix and match or just buy whatever the heck you want!

TIP ABOUT THE SPINACH & KALE
I just cut up the frozen spinach into 12 cubes. It works out rather nicely since the frozen spinach from Aldi comes as a square block. You can always zap it in microwave while you’re setting up to soften it a smidge to make cutting easier.

The kale does not have to be pretty at all. I just wash it and quickly strip it from the stems using a knife. This handy video shows you an easy way to do it which is what I prefer. My batch of cut kale filled the size of a medium bowl. I still had a little bit left over that I just used in a salad. I wouldn’t worry about chopping it super fine since it’s going to end up in the blender anyways.

HERE’S WHAT YOU’LL PUT IN EACH SMOOTHIE BAG
2 frozen yogurt cubes
1 cube of cut from frozen spinach
Handful of kale
1 TBSP of Flax Seed
Handful of your frozen fruit

TIP TO GET AIR OUT OF YOUR BAG FOR FREEZING
If we have them around, I stick a straw down in the bag and seal it around the straw, then suck the air out of the bag to make it as air tight as possible. If you don’t have a straw, you can seal the bag until you have just a little hole open at the top and put your lips up to it to suck the air out. It still works that way too!

When it’s time to blend everything. all you need to grab from the fridge is your frozen smoothie bag and your liquid of choice. You can gradually add your liquid of choice until you reach a consistency you like.

THAT’S IT! I love the way the bags look when I’m all done. I know, my type A personality is showing.

There you go Mamas! I hope this tip helps you in whatever season of motherhood you’re in. And if you like this, join the tribe to receive updates like this straight to your mailbox. You can also always PIN IT for later. I’d love to hear how this method worked for you. Once you try it, come back and let us know how it went in the comments below!

Peace,
Glo

 

Juicy & Flavorful Easy Shepherd’s Pie

 

I love recipes that can be used during the cold months and warm months. Typically, I tend to cook with the seasons. You wouldn’t find me cooking chili in the middle of July in Kansas. However, I do have one recipe that I love to use all year around and that is Shepherd’s Pie.

I remember my mom making this frequently growing up. I’m sure with my mother having six kids, she had those dishes that were her staple meals. Easy to make. Easy ingredients on hand. Can make big batches to feed a lot of hungry mouths. Enter Shepherd’s pie. What I love about this dish is it’s simple wholesomeness. You don’t have to add a lot of processed anything to this which makes it a perfect dish on our Supper Sundays.

 

Easy Shepherd's Pie that's juicy & Flavorful

The listed ingredients below are for a 9×9 baking dish. I think you could easily make a pound of ground beef stretch over a 9 x 13 pan for a bigger family. The beef wouldn’t be as hearty, so if you want beefy beef, then go with two pounds of meat.

 

 

PREP TIME: 30ISH MINUTES
BAKE: 350 degrees
COOK TIME: 1 HOUR

INGREDIENTS
1 pound of ground, cooked beef
1/3 cup of any broth you have on hand. (I have used beef, chicken, and vegetable. They all taste good!)
2 TBSP of flour
1/3 of an onion, diced and chopped up
1/8 tsp pepper
1/4 tsp garlic powder
3ish Celery sticks (you could save the rest for some yummy chicken stock)
3ish Carrot sticks (more for the chicken stock!)
1 package of frozen corn (don’t worry about thawing).
5-10 potatoes to make Mashed potatoes. (I found for 9×9 pan, 5 seems to be a good number, so 10 might be good for 9×13 depending on how much you want.)
1/2 cup cheddar cheese (optional)

 INSRUCTIONS

  1. Preheat oven to 350 degrees.
  2. While browning beef, have your potatoes boiling.
  3. As the beef is browning, add in your seasonings to help savor the flavor. This is where you add the onion, pepper, and garlic powder. Feel free to play around with flavors here. My husband loves it when I add Montreal Steak seasoning.
  4. While beef is browning and potatoes are cooking, chop up your carrots and celery and mix together in bowl with your frozen corn. Again, you can play around with what vegetables to use here. I know some people like adding peas, whereas I prefer celery.
  5. Once your beef is done browning, add your broth and flour. The meat should have a sort of gushy texture. Let this simmer on low while you finish off with the mashed potatoes.
  6. Once you’re done with your mashed potatoes, I would grease the bottom of your dish for good measure. Add your beef mixture to your pan.
  7. After the beef mixture, add your vegetable mixture.
  8. If you want to add cheese, this is when I add the cheese layer. To help cut out any extra additives, we use white cheddar cheese.
  9. Lastly, add your mashed potatoes! (crummy photo, I know.)

I cook mine without covering it because we like a sort of crunchy top. Some folks cover the whole time, or uncover halfway through and add more cheese to the top. Pick what you want! I think an hour cooking time would work for 9×9 or 9×13 since essentially it’s all cooked before hand. Our vegetables are always a soft crunch no matter how long I cook this, but I think that’s the nature of using carrot sticks and celery, in my opinion. I love the consistency the meat has with the added broth and flour because it keeps the casserole from being dry.

Any other shepherd pie recipes out there you’d like to share or add to this one? Comment below with your yummy tips!

CHEERS!
Glo

P.S. Interested in joining in with our Mom Tribe? Learn more here.

Supper Sundays: Spinach Gnocchi

I was really excited about this recipe! I love anything Italian!! Gnocchi is an Italian dish and I was excited for Lisa to post this recipe to her website.

For our dinner we had a big salad, the gnocchi and some of Lisa’s cheddar and garlic drop biscuits.
I love making a quadruple batch of her cheddar garlic biscuits and then freezing them. They are so easy to get out of the freezer real quick before dinner and warm them up in the microwave!

Spinach Gnocchi an Italian dish that everyone should try!

Here are Lisa’s ingredients (click here for her entire recipe):
1-10 ounce bag of frozen spinach (I used fresh spinach and eyeballed what I thought would be enough)
1 1/2 cup of ricotta cheese, whole milk. (I just bought the smallest container they had and used it all, so 10 oz)
3/4 cup of grated parmesan cheese
1 1/4 cup of whole wheat flour
1 egg
Salt and pepper to taste
Special tools needed: food processor

The steps are pretty easy: put it all in a food processor and go for it! BUT if you don’t have a food processor…
I tried this with just handheld beaters to see how it would play out for our readers who don’t have one. I went for a long time without a food processor (although now that we have one, I LOVE IT!).

If you know how to use your beaters, you can figure out ways to handle big batches of ingredients that require using a good amount of flour. Now, since I “eyeballed” my spinach, and was not exact in my measurements of ricotta cheese, mine may have turned out doughier than how hers turned out.

I found that I ended up using almost 2 whole cups of flour, instead of the 1 1/4 cups to get the goop to not stick to my fingers anymore so I could handle it to make the shapes needed to cook the stuff. I was afraid adding more flour would hinder the taste, so I kept tasting it throughout and found that it everything seemed to be in good order.

Once you get it all mixed to a non-sticky texture, you want to make it into a log so you can cut it up into cubes to drop in a boiling pan of water.
This is where a silicone mat would come in reeeeal handy so your “dough” doesn’t stick to everything. If you don’t have any, you’ll definitely want to use a floured surface. In fact, if you find your mixture is still “sticky” to the touch, you might try putting it on your floured surface and add more that way.

(The more I started making this recipe, the more I just started using two spoons to scoop out “blobs” to drop into the boiling water. Works like a charm for me 🙂 )

My logs weren’t very pretty 🙂 Neither is this picture….
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As you can see, I got about 25 dough balls from my logs. If you have a family of four, I would guess this would last you for the one meal. I wouldn’t expect leftovers. We are big leftover people. I like having them for lunch in the week.

Next you’ll want to drop them into a big pan of boiling water. Once they all start floating towards the top, you know they are done.

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So what do you serve with your gnocchi? Whatever you want! I believe it’s popular to serve it with a tomato-based sauce. I had a pan of sauce warming on the stove while they were boiling. I also warmed up the garlic drops and put our salad together. What I love about recipes like this is that Bubby can join in. He loved the gnocchi!

 

Have you ever made gnocchi before? Any other Italian dishes you think we should try? I am always looking for wholesome cooking suggestions!

Cheers!

Supper Sundays: Homemade Tomato Bisque with Homemade Crackers

This meal is pretty simple. My goal for this meal was to freeze the leftovers and see then later how the soup tasted after being frozen. Check out the recipe I used Lisa’s recipe from 100daysofrealfood.com.

If you are just joining us for Supper Sundays, you can see why I use Lisa’s site here.

If you are a soupie, then I would recommend this recipe as a base to start with. It’s pretty basic and as I got into it, I realized I could have tweaked the recipe more to my liking. The end result was good, but this wasn’t my favorite. I love tomato basil soup and wished I would have thought sooner to change a few things up. I’ll have to try my ideas next time!

Homemade Tomato Bisque Recipe for the soup lover!

 

If you are making any sort of homemade soup that calls for heavy cream, and you like having that creamy effect, then I would highly recommend using a hand immersion blender. Lisa mentions that you could put this in the blender in batches if you don’t have a hand immersion blender. I say save yourself the trouble, pay the $20 on Amazon and get one. They come in handy for so many little things if you think to use it.

As with any soup, I LOVE having bread, so we whipped up some grilled cheese using white cheddar cheese and homemade honey wheat bread.

What I liked about this soup:
*Very simple, basic ingredients

*I’ve realized I like anything that calls for heavy cream.

*Pretty quick, including prep time

*You can leave it on your stove for a while if you need to make it ahead of time.

*I liked using minced bacon! This gave the soup a nice flare.

*The quality of taste was the same when eating it after it was frozen.

*if you haven’t tried it yet, Lisa’s homemade crackers are really yummy. They went well with this soup.

What I will do differently next time:
*Use less onion. She calls for a whole onion in this recipe. Mike and I felt like it was too much for our liking. I think this is what sort of ruined it for us actually.

*I think I will use some different herbs next time. I LOVE tomato basil soup and this is inspiring to try making my own that I really like.

Overall, I would give this a 3.5 on taste, but only because of the onion. I don’t want to hold that against the recipe 🙂 Very tasty and cozy for a winter day!

Cheers! Next week, we’ll be having Spinach Gnocchi!

Crock Pot Chicken and Dumplings with Homemade Crackers

I had been really wanting to try this recipe from Lisa’s site and decided to give it a go this week! I tweaked it and added my own dumplings AND threw it in the crock pot. It worked out perfectly!

Quick digression: Eating wholesome, as little processed food has really started to carry over into our day-to-day eating. I’ve been reading, researching and studying more and more about what does organic really mean and is it worth it to buy everything organic. I’m startingto come to some conclusions and will post about it soon, but needless to say, things are changing in our house!

Crock Pot Chicken Noodle and Dumpling Recipe

Where were we? Yes, homemade chicken dumpling crockpot soup! That was a mouthful!

I used the recipe from 100daysofrealfood.com. Honestly, I’m pretty picky about my soups, so I was a little worried about this one. Mainly because the base for this soup is homemade chicken stock. I have used Lisa’s before, but this time I went with dontwastethecrumbs.

I like how Tiffany carves herself up a raw whole chicken freezes parts up for meals later on. Don’t get me wrong, if I want to cook the whole chicken to eat, like Lisa’s then I would! I’ve made a whole chicken and used remaining parts for meals later in the week, but sometimes I don’t have a bunch of chicken on our menu for the week, so I like Tiffany’s approach. There is a little bit of a taste difference, but they are BOTH YUMMY! 

TIPS for the crock pot:
*I used farfalle pasta so Bubby could more easily grab the pasta.

*Speaking of stock—make some. It is soooooo worth it! I was intimated to do it at first, but now it’s no big deal! The nice thing about making it (either Lisa’s way or Tiffany’s way) is that you get an instant meal out of it or you can set yourself up for later meals AND it’s SUPER EASY! Chicken stock can be used for soooooo many things too! I use it in Chicken Enchiladas, rice, etc. I plan to use some for my next Supper Sunday Homemade Tomato Bisque! If you make some, I highly recommend storing them as ice cubes. So easy to use that way!

*I love crock post recipes. I recommend putting the noodles in about an hour before eating and the dumplings in about 45 minutes before you plan to eat turning the pot up to high.

*The longer you let it simmer, the bigger your noodles get, which means the less amount of liquid you have over time. When we opened the lid to eat, I felt like quite a bit had absorbed in the noodles, which was yummy, but I wanted more liquid so I added some more.

DUMPLINGS: I just start with about 3/4 cup of whole white wheat flour and add a little milk until I get the “blob” consistency that I want. I drop them in the crock pot with a spoon and cover to let cook in the pot for about an hour on high.

 

Let’s talk HOMEMADE CRACKERS!

Again, I used Lisa’s recipe for this because it looked incredibly easy. I mean, it’s butter, cheese, and flour spinning around in a food processor. I must admit thought, I got a bit frustrated with this recipe.

In her directions, she says to be patient while it’s in the processor because it takes a little while for the dough to start chasing itself. Well, mine never did. I waited for almost 10 minutes! I did a load of dishes to pass the time! Of course her recipe calls for cold butter, which I used, but I’m wondering if the heat generated by my processor affected it somehow because my “dough” would never form. It just stayed nice and powdery in there.

I decided to add more butter. This helped some, but every time a dough ball started to form, it would fall away. Argh! I got tired of all this so I took it out, dumped it on my handy dandy silicone mat, formed it into a somewhat log, put it in the fridge for a bit, then came back and cut me up some crackers to cook in the oven.

20160130_095316They certainly did not turn out pretty like hers, as you can see from the photos, but they were yummy!

 

I guess I love them because I pretty much love anything flour, butter and cheese related 🙂 I ended up freezing leftover crackers to use for a later meal, which works out perfectly for my Tomato Bisque I’ll be making next week!

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Overall, I really loved the chicken dumplings. It was hearty and delicious and I liked having the farfalle. It seemed more filling! Bubby loved it as well! Husband loved the rosemary and thyme flavor of the stock so it was a BIG WIN for us at dinner time!

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Anyone have a homemade chicken noodle recipe or dumplings they love? Any tips? What about homemade chicken stock? Any tips for what I could have done about the cracker business?

CHEERS!
Glo

Homemade Cornbread & Pork Chops

Sorry we are a little late with this post! I made this during the week because I had a feeling I wouldn’t be able to on Sunday. (I was right. The mother-in-law came for a brief visit which means eating out for Sunday dinner.)

My goals for this meal:
1) Keep things minimal, low key. To do this we just had meat, cornbread and a salad.
2) Make cornbread from scratch as opposed to the boxed kind which has all sorts of added stuff!

porkchop

PORK CHOPS

I should explain why we are eating pork chops. When I was pregnant the first time, I had a serious aversion to pork. No bacon. No pork chops, tenderloin, etc. I had ham at Thanksgiving, but even that was a challenge. Honestly, I haven’t had pork since. For some reason I just can’t come back to it. I decided to try and face my fears to see if I could get back on the pork wagon.

PORK CHOP MARINADE INGREDIENTS:
I just use a mix of ingredients of my choosing here. I knew what sounded good and what we like with other meats.

3 Pork Chops (I used “fresh” from the store)
Couple Squirts of BBQ Sauce, Ketchup, and a dash of brown sugar. (Very precise, I know.Healthy?)
1 TBSP of Apple Cider Vinegar
Large Ziploc Bag

I put all ingredients directly into the bag and then squish mix it all around so I don’t have to waste anymore dishes than I need to. I throw the meat in the bag and let it marinade in the fridge all afternoon. I do this during Asher’s afternoon nap so I can just put everything in the oven while we are getting him ready for bed, then we eat after he goes to bed.

COOK PORK CHOPS at 350 degrees for 45 minutes to an hour.

TIP HERE: If you have silicone mats, they are AWESOME and keep the gooeyness of the chops from sticking to your pan. I have also lined my pan with aluminum foil, then pan spray and everything easily comes off that way too.

cornbread

CORNBREAD

I really love my boxed cornbread. I don’t typically follow the directions on the box because I add sweet condensed milk and vanilla, but I really wanted to get away from the extra process there since we eat it a lot in the winter with soups and roasts, etc.

I used Lisa’s recipe from 100daysofrealfood.com. I have discovered in my attempts so substitute maple syrup or honey for sugar as her recipes call for, that I prefer honey when I’m looking for the sweetness I get from sugar. Her recipe calls for maple syrup, so I substituted it with honey. I think this helped.

Substitutions to her recipe:

*I couldn’t find organic cornmeal, so I just used plain cornmeal with no additives I found in the “natural” selection at our store.

*Honey for maple syrup

*White block cheddar (I’m sure she used the healthiest version of cheese for hers too. I used white cheddar so there wasn’t any food coloring added. I also went with the block cheese and grated it to eliminate extra additives like the stuff to prevent cheese from caking.)

*I did not add any salt to mine.

*I made my own heavy cream. Recipe for that here. I didn’t have any at home and this works just fine! I find that the fatter the milk, the better this is. I have used this several times for recipes that call for heavy cream and I don’t keep this on hand.

*I added a little bit of vanilla to mine.

Easy Homemade Cornbread Muffin Recipe

Overall I felt like the corn bread was OK. I really feel like my sweet condensed milk does the trick and this cornbread missed that kick I was looking for. It was very moist and with butter melting on it, it tasted fine. My husband was not a big fan. I think I’ll make it again, but keep tweaking it some more. Like I said, I want a good, as little processed recipe as possible since we like our cornbread 🙂 Oh and I still am a little wary of pork!

Cheers!

Wholesome Beef Enchiladas with Homemade Tortillas

I had a few goals when I decided to make my first Supper Sunday.

1) I wanted to make the tortillas from scratch. I also hate buying the ones already made from the store because the ingredients are far from “5 Ingredients or Less.”

2) I usually use RoTel’s canned diced tomatoes and green chilies, but this time I was going to use fresh produce.

3) I wanted to use cheese that was white (no coloring) and was as “fresh” as possible with as few ingredients as possible. Didn’t happen. Boo.

I was able to accomplish two of these three goals. Let’s dive in shall we!

Easy Homemade Tortillas for your Beef Enchilada Recipe

INGREDIENTS:
12 Homemade Whole Wheat Tortillas (recipe from Lisa at 100daysofrealfood.com)
2 small tomatoes (organic)
2 green chili peppers (couldn’t find organic, probably because of the season?)
1 can or frozen bag of corn (organic)
1 pound of ground beef (meat from husband’s parents cows, so it’s as natural as you get)
1/2 diced onion (organic)
dash of cumin, dash of garlic powder, dash of chili powder, dash of paprika
1/3 cup of vegetable broth (organic)
1 Tbsp of flour (Arthur’s flour)
2 cups of cheese of your choice ( I used queso from Kroger’s).

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LET’S TALK TORTILLAS FIRST

I was a little hesitant about actually making these. Lisa’s recipe is very simple and the ingredients are very basic. I used King Arthur’s White Whole Wheat flour which made them quite tasty! I did not have a dough hook, so I just used my regular hand beaters. They worked just fine, especially once you add the water. As seen in my picture below, I followed Lisa’s steps.

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TIPS: I did not have avocado oil so I used olive oil instead. Worked great. If you have any silicone cooking mats, I would encourage you to use them. THEY WERE AWESOME when I made these. Nothing stuck anywhere and I didn’t have to use extra flour and make a mess when I was rolling them out, etc. If you have stainless steel cookware, then I’d keep oil on a napkin so you can keep wiping the pan in between tortillas to keep things from getting sticky. I kept my tortillas rolled out next to the pan so I could easily add them to the pan. These got easier and easier to make the more I cooked.

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AMOUNT FROM LISA’S RECIPE:
In her recipe she says you get about 12 tortillas. I did, but they were a little small for my liking. I would say they were more like soft taco sized tortillas. Because of this, I couldn’t use as much meat mixture in them and had some left over (probably enough for 6 more tortillas). I think if I had a bigger skillet I would have made them bigger, but I’m not sure I would have been able to get 12 out of the recipe. Next time I plan to double the recipe and freeze the left over tortillas. They were very tasty and easy to make!! I really couldn’t believe it!

LET’S GET COOKIN’!!

STEP ONE:
Make Tortillas first. Follows Lisa’s recipe here.
Preheat Oven to 350 degrees.
You’ll need at least one 9 x 13 pan. (I used 9×13 and a 9×9 too.) I grease mine with Organic Oil. I just drop a tiny dab and wipe it all over the pans.

STEP TWO: Meat Mixture + Veggies
Once you’re done with your tortillas, you can use the same skillet to brown the meat.  I like to add my diced onion and seasoning to the meat before it fully cooks. In my mind, it saturates the meat better.
While meat is cooking, dice tomatoes and chilies. Stir together in bowl and add corn. Set aside.

As meat continues to cook and starts to brown, add 1/3 cup of vegetable broth. (I love Pacific’s organic broths. They make small 8oz containers too! Whatever I don’t use, I put in ice cube trays and freeze to use for next time!) Also add the 1 Tbsp of flour. This helps things thicken just a little. Add your enchilada seasoning of choice. I add cumin, chili powder, garlic powder, and paprika. Add your veggies to the pan. Let this simmer for about 10 minutes or so on low heat.

STEP THREE: Fill Tortillas!
After you’ve cooked your tortillas, cooked your meat mixture and veggies, you’ll fill your tortillas with this yummy goodness. Sprinkle with your cheese of choice. I used Kroger’s Queso Quesadilla cheese. This was not organic. (Ugh.) Roll up your mixture and lay in pan. Once you’ve filled your tortillas and placed in the pan, feel free to sprinkle with more cheese. I did this instead of making an enchilada sauce. I didn’t have time to make any and they still turned out just moist enough with a crunchy outer shell!

I like a little extra crunch with my Mexican food. I bought Tostitos Non-GMO chips. There were delicious! Non-GMO is better than nothing and they are made with organic corn. I’ll take it 😉 I also blended up some avocados with some of the left over tomatoes and chili peppers to  make some guacamole. Yum!

FINAL WORD
Overall my husband and I didn’t notice much of a difference with the homemade tortillas and the freshly chopped tomatoes and chilies were delicious! We had 8 leftover after our meal and I knew we would struggle to get all 8 eaten in a week since we had a bunch of other left over food in the fridge, so I just wrapped them in plastic wrap, then wrapped with aluminum foil and put them in a freezer Ziploc bag in our freezer. These are easy to just zap in the microwave for a quick lunch! I guess technically, these might not be considered enchiladas because I didn’t use any sauce, but I felt like that’s what I was making since I was taking ingredients for enchilada sauce and cooking it directly in the meat. What else could we call them?

Anyone else try these? How did they turn out?
Cheers!

Supper Sundays: An Introduction

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Sunday is a day of rest in our house. We like to relax and try to stay home and enjoy our time off from the busy week. I have always found that I like to make nice homemade meals on Sundays. I don’t know if it’s the way I grew up or what, but cooking supper on Sundays, for the most part, relaxes me.

This year I want to continue to strive to eat healthy and to write more. To accomplish this I’ve given myself the goal of Supper Sundays. I definitely do not consider myself an elite chef and don’t ask me to go near exotic foods, but I love a good recipe for Grandma’s crock pot chicken and I particularly like making desserts from scratch. I plan to make at least one, wholesome meal a week. I’m sure there will be other meals during the week when I accomplish this, but a Sunday is for sure on the list.

What do I mean by wholesome? First, I plan to use Lisa’s “Real Food Defined” list from 100daysofrealfood.com. I love this list (and I LOVE her site!)! Ever since I came across her site I have really tried to stick to “5 Ingredients or less” on items that come in box, bottle, etc. Anything that isn’t fresh gets the look over for 5 ingredients or less. For Sunday supper, this is a must. I also plan to buy as much organic ingredients as possible and make the meal as much from “scratch” as possible.

Wholesome Cooking and Wholesome Eating Recipes and chat on Supper Sundays

I can’t guarantee that I will always get this done on Sunday because you know, life happens, but it will be the goal. Some weeks I might cook on Saturday, or if I know we’re going to be out of town or have plans, schedule it for a different day of the week. Generally, I will post my experiences on Sundays for whatever wholesome meal I cooked the previous week.

Ladies and gentleman, I pledge to cook at least one wholesome, as organic as possible, meal a week and post my experiences. Would anyone care to join me? Have any recipes I need to try?

Cheers!