Entrees

One Pot Veggie Mac N Cheese

October 1, 2014 by Dana

30 minute meal right here! Feeding your family veggies has never tasted so good! Cheese meet veggies… 🙂

For real though, who doesn’t love some mac n cheese? It’s like an American diet staple. Please let’s remember the best mac n cheese DOES NOT… I repeat… DOES NOT come out of a box! ~~Kraft Annies Velveeta.~~ Even the “better” organic boxed mac n cheese still has a nice little packet of cheese powder stuff right inside the cute little bunny box. Now please, someone… anyone… what IS that stuff?

How, just how I ask… do you get cheese powder like that? Don’t know, don’t care! *finger snap* because anyone who has a stove can make their own mac n cheese with just a few ingredients PLUS veggies. Incase you think you are not included in that “anyone” even my mom can make homemade mac n cheese, and let’s just say she’s not kitchen savy.

That’s real cheese right there! Cheese powder say what? That’s what I thought! In your face cute bunny packets!

Ok, now that I verbally abused the Annie’s bunny I’m just going to keep explaining how amazing one pot meals are that take LESS THAN 30 minutes to make. This reminds me so much of my Unprocessed Hamburger Helper recipe, in that it is made the same way. Instead of ground beef, I sautéed those lil baby bellas with a clove o’ garlic, and then I added the other goodies, put a lid on that baby, and let a little heat work it’s magic. Now, let’s not just walk away from our stove like those baby bellas don’t need supervision because they do. This pot needs stirred a little more then the Unprocessed Hamburger Helper but it is still very low maintenance and easy.

If you are looking for a little more oommmph in your pot, go ahead and throw in some shredded chicken. A little protein goes a long way, so chicken could bump this meal up on the “I’m full scale” if you need it. 😉

Now excuse me while I go eat what is left in that pan!

Creamy Lemon Basil Shrimp Pasta

September 30, 2014 by Dana

This pasta though! Move over fancy-pants Italian restaurants because this pasta just swooped in to remind everyone cooking Italian food at home is SO EASY! That’s right, if you have 25 minutes and a few fresh ingredients then you are on your way to this delicious pasta soaked in a creamy sauce, and topped with fresh basil and parm cheese. You in?

Of course you are in or you wouldn’t be here, gawking at that pour shot like a 13 year old boy with a ~~nudie mag~~. I mean, not that I was ever a 13 year old boy or anything, but I was just thinking.. well.. ya know what forget I ever said that and let’s get back to the food porn!

And now…. it is food blogger confession time brought to you by 3Boys Unprocessed! Confessions are as followed:

This pasta is not whole wheat
I’m not as excited about this post because it isn’t a cupcake
I’ve recently become obsessed with cupcakes
Did I mention the word cupcake?

Yes, you read that correctly. I’m using refined pasta but baking whole wheat cupcakes. That totally makes sense doesn’t it? Hmm… I know, I know it’s totally crazy but just let me go on with my crazy self and let’s all pretend they are both whole wheat so I can feel a little less crazy.

My refined pasta was imported from Italy and had a sparkly and official “Italy” sticker on the bag. You know, like the best sticker EVER that we all longed for in Elementary School. A seal of approval, if you will. I looked at it EVERY TIME I was at the grocery store, longing for it’s beautiful ridges to take pretty pictures of and plop some big bad shrimpies on top of. Last time I was at the grocery store somehow it ended up accidentally falling into my cart and I totally thought it was whole wheat when the cashier swiped it over that cool scanner. You know, because my kids were yelling about wanting coloring books and other crap they throw near the cash registers to lure all the parents into buying. Even though I totally said NO WAY to the coloring book, somehow the pasta slipped by my radar. Ok, truth is, it looked cool so I bought it! A slight lapse in Real Food judgment but hey, we are all human right?

And about those cupcakes… you see I was always kind of obsessed with cupcakes (hence a big ol’ pink cupcake tattoo on my foot), but my cupcake obsession was lying dormant for a while I was on an ice cream binge.. I mean eating healthy. 😉 I kid, I kid! The ice cream binge never happened but babies did and I just haven’t had all the time in the world to bake pretty things. Now I have a food blog as an excuse so the cupcake madness just might be back for good!

Now that all my dirty food laundry is aired I guess we can get back to this creamy and delish pasta that could be served up for any occasion, including a Monday night! You can totally throw a curve ball in your life by making this epic pasta on a Monday and surprising your spouse like you are newlyweds or something. Remember, it only takes about 25 minutes to put together so throwing this together on a weeknight is do-able and easy!

Just a little FYI, I used a homemade chicken stock that I did not season yet. If you are using a boxed stock, check the ingredients for MSG (labeled MSG, autolyzed yeast, yeast extract) and choose a stock that is lower in sodium and doesn’t contain anything you wouldn’t put in your own stock. If you are interested in making your own (super easy I promise!) check out my post on Everything you Need to Know About Making Your Own Chicken Stock.

And then that pesky sauce went all up on the side of my sauté pan to ruin this beautiful picture. Please ignore and maybe it won’t happen again! 😉

Healthy Loaded Nacho Skillet

September 24, 2014 by Dana

It is officially Football season and the first day of Fall! Yay* for pumpkin everything and tailgating. A bigger *yay* for pumpkin spiced lattes from my good ol’ Nespresso and cold brewed coffee with my very own Pumpkin Spiced Coffee Syrup. Ok, ok we are getting all coffee snob up in herrr so let’s move on to nachos because who doesn’t love some gooey melted cheese, spicy black beans, corn chips, sweet corn off the cob, rice, veggies, and even more gooey melted cheese. And not the fake stuff folks because we don’t get down with Velveeta like that!

That’s right.. nachos do not have to contain Velveeta because cheese is WAY TOO GOOD on it’s own to add a bunch of crap that makes it look like plastic when in cools. You pickin’ up what I’m puttin’ down? Thank You, Thank You, I knew you would understand!

Now let’s forget about that crap and get back to the good stuff because these nachos are the perfect balance of all the cheesy goodness you would expect from nachos, and a bunch of other goodies that are whole and nutritious. Sweet bell peppers, a big bed of lettuce, brown rice, black beans, oh yeah! Loaded nachos say whhhhhaaatttt?

Ok, ok I’m calming myself down but this is something to get excited about. One of my all time favorite snack foods, in a skillet, with nutrition on top?

Now that my rambling nacho madness is over the voice of reason is here to tell you what exactly this Loaded Nacho Skillet is PLUS the fact that it only takes 30 short minutes to put this bad boy together. Cook the rice, add the beans, the cheese, the frozen corn, the chips, more cheese, the peppers, more cheese, and finally broil it for a few minutes until everyone is happy. Got it? Since that way A LOT of steps here is a pretty picture for you to see exactly how to achieve this nacho goodness:

Now if you really want to take these nachos totally over the top try adding a dollop of my Homemade Ranch right in the middle of a big pile of nacho goodness. These two things are basically a match made in food heaven and I would not tell you to do another step if I didn’t think this ranch was basically the best thing that ever happened to these nachos. Nachos meet ranch. Ranch meet nachos. And they lived happily ever after all up in my tummy!

*I used my Taco Night Freezer Corn in this recipe as well!

Crockpot Buffalo Chicken with Creamy Ranch Slaw

September 19, 2014 by Dana

Yes, I just said Crockpot. You know, that ancient thing in my closet that I kind of hate? Yeah. That thing.

I know, I know, I said this was never going to happen. I let down all the new moms who need Crockpot meals, and the busy people who work all day and just want to come home to a good meal. But now, I can sleep easy at night knowing my blog is newly equipped with a Crockpot meal. Not just any Crockpot meal… the Crockpot meal of all Crockpot meals… Buffalo Chicken with Creamy Ranch Slaw!

Once upon a time I was a new mom too. A new mom who was just trying to get some food in my face because my life consisted of sitting on couch with a baby on a boobie. Every time I tried to get the baby off the boobie chaos erupted, crying happened, and I was again faced with the fact that I may never eat again. Then I had a genius idea, I’d use the Crockpot that I hated to make everyone happy and get a meal on the table. I happily searched for recipes and BAM! Buffalo Chicken in the Crockpot appeared and I thought my life was now complete. Being a new mom I had a sudden lapse in judgment because then I proceeded to use A RANCH PACKET in this concoction and wow… what was I thinking?!?! MSG much anyone??

You know the drill by now peeps so let’s hop on the “MSG is bad” train and take a little ride through Hidden-Valley-Sucks Ville while we go over the ingredients in these seemingly harmless packets. They seem so innocent, right? Just a few spices, right?

Wrong. These packets contain Malodextrin AS THE FIRST INGREDIENT. We know from my Taco Night Freezer Corn recipe that you will see this in a lot of spice packets. Malodextrin is a highly processed, likely GMO product that comes from corn. However Hidden Valley doesn’t stop there. They also throw in a little MSG and some “natural flavors.” Moral of the story, forget all that crap and add the spices yo’ self. That’s right. We don’t need their MSG and GMO corn to make Buffalo Chicken in the Crockpot because we have our very own spices! *High five for real spices*

Now that we have all of that out of the way, let’s talk about Creamy Ranch Slaw. Yes, this is a thing now, and yes it is as good as it sounds! So delish, so creamy, so crunchy, so PERFECT to top a spicy Buffalo Chicken. The cream, the crunch, the spice… oh my! You need this in your life if you are a Buffalo Chicken lover. I promise as a former Buffalo Chicken addict myself I would not lead you astray with this one. I’ve had it all… Buffalo Chicken Pizza, Buffalo Wings, Buffalo Chicken Subs, Buffalo Chicken Fries (you know when I was 18 and didn’t care about ingredients in all of this crap!) ALL OF IT! You name it, I’ve slapped some hot sauce and ranch on it, fo’ real. Now let me tell you, this real food version rivals all of that crap and holds it’s own. You will not miss the deep fried crap slathered with hot sauce with a little MSG thrown on top. No, no. You don’t need that no mo’. You’ve got real stuff and it is delish!

Creamy Ranch Slaw

Ingredients:

2 cups veggie slaw (cabbage, broccoli, or any other variety)
1/2 cup sour cream
1/8 tsp garlic powder
1/8 tsp onion salt
1/8 tsp mustard powder
1/8 tsp paprika
1/8 tsp celery salt
black pepper to taste

Directions: Mix spices and sour cream, then combine with slaw and enjoy over a bed of Buffalo Chicken or between some buns.

Mini Meatball Stir fry

September 12, 2014 by Dana

Meatball Stir Fry… is this even legal? Why yes, yes it is and I believe they (whoever they are) like to call this Fusion Food. You know, taking two things and putting them together to create something so much better than the two things by themselves. Yeah, Fusion Food people. Let’s all get on the Fusion Food Train!

Truth be told, there is a restaurant by my house that I pass often called Fusion Fire. They have a bunch of creepy statues outside but I’ve heard the food is good. Another truth be told, when you have kids you don’t get to go out to eat unless you want to deal with someone peeing their pants at the table or knocking a drink over on the waitress. I kid, I kid, those things never happened but they could have if we were brave enough to take our kids out to eat in the first place. Maybe in about, I don’t know, 10 years or so we will get to Fusion Fire, but for now I’m doin’ it homemaker style and it is kind of awesome. 😉

Can I just point out the fact that meatballs are ugly. Like step-sister with a wart on her chin ugly. But come now, let’s not get all judge-y and such. Let’s forget about those warts and remember the truth. Meatballs are delish. And step-sisters with warts are people too!

Now you may have taken notice… I’m using white rice. Yes, I’m a person too (just like that steppy sis) and sometimes I bend the rules. Brown rice is not bleached but it just isn’t the same. If I’m eating a bunch of veggies with a few mini homemade meatballs then I’m going to have my big mound of white rice and drops of soy sauce on top. You know, Fusion Food just isn’t the same without the white rice, right? Precisely.

If you are feeling like you can resist the sticky white rice and soy sauce drizzled on top, please do! Brown rice would also go lovely with this. And just because I used white rice once doesn’t mean I’m selling out and going all Dump Cake on everyone. Don’t worry, the unbleached grains will be back tomorrow!

No Dump Cakes, and no nasty breadcrumbs either. Believe it or not those canned breadcrumbs (Progresso, Kraft, etc.) all contain a slew of ridiculous ingredients that have nothing at all to do with bread. Not even remotely! Progresso’s “breadcrumbs” contain 59 ingredient. Why??????????? Is all I have to say to that! Just so you can’t say I didn’t warn you…. buy the organic whole wheat version or make your own using 2 slices of whole wheat bread toasted and processed in a food processor.

This is a two step recipe. Make the balls (oh the kitchen jokes that come about when people are making meatballs, especially in a room full of guys!), and then make the veggies and sauce. Of course you can throw your rice on at any time during this process as well. If you don’t want your balls to be spicy, just omit the fennel and red pepper flakes.

Veggie Stir Fry

Ingredients:

1 tsp sesame oil or olive oil
1 bell pepper
1 cup sugar snap peas
1/2 cup corn kernels (I removed them from one of my non-GMO sweet corn cobs that I got at the market.)
2 Tbsp reduced sodium tamari soy sauce
2 Tbsp balsamic vinegar
1 Tbsp sweetener (I used molasses. You could also use honey.)
1/2 tsp garlic powder

Directions: Heat large sauté pan with sesame or olive oil. Put veggies in pan, and cook over medium heat until veggies are beginning to get tender. Add tamari soy sauce, balsamic vinegar, sweetener of choice, and garlic powder. Mix everything well and allow to cook to desired tenderness (I like crunchy veggies). Cook rice according to package directions. When meatballs are finished toss in pan with the stir fry and love on some Fusion Food!

Pork Carnita Bowl

September 5, 2014 by Dana

Let’s just get real here…. these Pork Carnita Bowls are ridiculous. Ridiculously good that is! So ridiculously good that my husband took one bite and said “This is way better than Chipotle.” EXACTLY what I was thinking all day when I was eating it. Yes, I was chowing down on the meat all day because I decided it would be a good idea to make it ahead of time. That turned out to be a horrible idea!

Why is it a horrible idea you ask? Because you will want to eat half of it before the rest of your family even knows it is in existence. You might even think up some evil plot to hide it from everyone and pretend it never happened just so you can have it all to yourself. I’m not saying any evil plots went on inside my kitchen today, but I definitely ate a good third of the meat before anyone else even had the chance to taste it. When my toddler caught wind of what was going on he was trying to smuggle handfuls of meat into the living room without being noticed. Not gonna happen on my watch, bebe, because I know all about them smuggling tricks. I’m the master smuggler with my expensive organic chocolate bars that I’m so NOT sharing with any kiddos. I know all about hiding in a corner or closet and quickly enjoying every delicious bite before someone notices. At which point I pretend like I have no idea what chocolate they are speaking of. Chocolate? Where? 😉

Just incase anyone was wondering what exactly a carnita bowl is, here is my super awesome step-by-step picture thingy for your viewing pleasure. It is basically just like a bowl that you would get a chipotle, minus the random ingredients they use. Speaking of random ingredients I now present you with my Chipotle public service announcement. If you don’t care please pretend like I’m saying this really quickly just like the person at the end of the pill commercial who tells you your probably going to just drop dead as soon as you take it. Here goes:

Chipotle is not healthy fast food. Their wraps contain partially hydrogenated oils (aka trans fats) and a bunch of other crap. They use genetically engineered soybean oil in all of their products. Just because they have cool bags and make claims like “grass fed” and “better” doesn’t mean they aren’t sneaking crap into your food. The End. Now please, look at my cool picture thingy! And while your at it Pin the picture thingy so other people can see how awesome it is.

Wow, that was awesome sauce, wasn’t it? 🙂 Now, let’s talk more about making the meat because I have a serious confession. You may have noticed, I don’t really do slow cooker meals. I know, I know, the new moms need slow cooker meals! But I’m over that phase right now (phew!) and slow cookers are just too boring for me. I need to be able to see the food and play with it while it is cooking because I’m just ADHD like that. I can’t bear the thought of putting my beautiful pork roast in a lonely, not to mention ugly (my mom got it for a wedding gift like 100 years ago and it is that baby poop green color. Anyone from that time want to explain that color to me?) slow cooker and leaving it all by it’s lonesome for a few hours. I mean, come on people, pork roasts need some lovin’ too and my ugly slow cooker isn’t doing the job. I just can’t. This is my officially official apology to all the slow cooker lovers. I’m sorry!

*This recipe would work wonderfully in a slow cooker though, so if your not as ADHD about food as me, give it a try!

So what did I do if I didn’t use a slow cooker? I simply used my stovetop on low heat for about 90 minutes. Yes, 90 minutes to all of this awesomeness. That potentially means you could throw this on the stove when you get home from work along with the rice, go do a bunch of crap that you didn’t really want to do, and come back to some wonderful carnitas. If you are more of a nacho, taco, or burrito person this meat would be amazing served in any of those ways as well.

Carnita Bowl Seasoned Rice

Ingredients:

2 cups rice
1/4 tsp kosher salt
generous sprinkle adobo seasoning
1 sweet bell pepper (red, orange, or yellow preferred)
1/4 cup fresh cilantro

Directions: Put rice, seasoning, pepper, and water needed to cook rice into a pot and cook according to package directions. When rice is cooked, fluff with a fork and add chopped cilantro.

Classic Alphabet Soup

August 25, 2014 by Dana

Is Alphabet Soup awesome or is Alphabet Soup awesome?

I think it’s pretty awesome if I do say so myself! You know what is even better? 100% from scratch Alphabet Soup. Yes, this amazingly comforting and delicious soup is 100% real! No fake stuff, no gimmicks, no MSG, no Campbell’s crap. Just the good stuff. You know, like my favorite Kenny Chesney song all wrapped up in veggie goodness and served in a cutesy bowl from Pier 1.

You know your life is pretty simple when your bowl from Pier 1 makes you smile! 🙂 But hey, it’s the little things in life people, like Alphabet soup and Kenny Chesney songs.

Speaking of the little things in life, I’m about to get all sentimental up in here so bear with me folks… this is THAT soup! The soup that your kids will remember momma making forever. The soup that I will teach my kids to make so that one day they will be able to make it for their own kids. *tears!* The soup that is nostalgic, comforting, nutritious, and just all around lovely. The soup that is simple in the simplest form, and food in the most loving and comforting form. It is THAT soup that will leave memories of dirty hands and little feet running around in my mind. I will remember the days of my kids loving my Alphabet soup forever! One day my 80 year old self will make this for my husband and we will talk about the good old days when our kids were little and we couldn’t even pee alone. I mean really… *tears* Ok, ok I’m stopping with the sappy stuff now!

Ok now that we’ve got the tears and warm fuzzies out of the ways let’s talk soup. I made this soup in 25 minutes the other night with a baby sitting at my feet and a toddler crying nearby. It was that time of night. You know, that time when everyone is spent, hungry, and hasn’t napped all day. It can be done that quickly, so why not? Here are the steps to making this soup:

Dice onion and carrots and throw them in large stock pot. Add beef, brown, and drain.
Add tomatoes, stock, green beans, peas, and seasonings.
THAT’S IT! Sigh of relief because dinner is made and everyone is looking for the letters of their name in their bowl!

I should also mention that I use no salt added, glass jarred tomatoes. I also use a homemade stock. If you are using tomatoes or stock with salt added you might have to adjust my recommended amount of salt accordingly.

*If you are looking for Alphabet Shaped pasta here is the one I use. I’m also including the tomato product I use, if you can’t find this product look for something of a similar measurement and get as close as you can. A little more or a little less won’t ruin the recipe! Both of these links include more then 1 of the item, hence the price.

Overstuffed Sweet Corn and Jalapeno Peppers

August 19, 2014 by Dana

Embarrassing food geek confession: I was super excited when I saw purple and black bell peppers at a local farmer’s market and endless recipe ideas flooded my head as soon as I saw these beauties. The best part… I filled two grocery bags full of beautiful produce, handed it to the gentleman running the stand, and he said $6 please. $6!!!!! For two heaping bags of produce. Helllllooo Gratz Auction, Thank You for being so awesome (and no I did not get a fish sandwich or pretzel to anyone who knows what I’m talking about). 😉 Another amazing find at the market… Non-GMO sweet corn! I got a dozen ears for $4, and left a happy, happy girl because my hopes of finding sweet corn that I trusted to be Non-GMO this summer were slim. Somehow I missed the yellow watermelons but hey, this girl can’t have everything. Maybe next time!

My husband kept asking why I wasn’t standing the peppers up because according to him “they look better that way.” Ummm… last time I checked you aren’t a food stylist hubby, so maybe you should keep your food styling tips to yourself! 😉 However, I explained the method to my madness and he totally got it. Stuffed peppers are delicious until you hit the bottom and you realize… you are out of stuffing. Now what? Do you eat the soggy bottom? Do you push past the guilt of wasting food and toss it? Problem solved right here folks, lay your peppers down and stuff the heck out of them. Stuff them babies till they are stuffed-out, heaping brown rice and goodies, and there is no way possible you or any army of men will ever run out of stuffing. Ever!

Sweet corn and jalapenos were truly meant to be friends. They go together so well, especially when mixed with rice and beans. I really wanted to keep these peppers simple so I mixed in other ingredients I felt most people would already have stocked in their pantry. I used black eyed peas, but black beans would also work great in this recipe. I also used homemade chicken stock I had already prepared and froze (speaking of stock I need to go strain my pot on the stove now!) however you could look for a low sodium, boxed stock that doesn’t contain any artificial ingredients or MSG (also look for other forms of MSG such as yeast extract and autolyzed yeast). If you use a boxed stock, you might have to adjust the adobo according to the salt content of the stock.

Creamy Tomato Soup With Cheesy Pita Dippers

August 14, 2014 by Dana

Creamy tomato soup with cheesy pita dippers. That is it, that is all she wrote. Need I really say more? If there was ever a time I wanted to leave it at that, the time is now!

Before we start can we just take a quick moment of silence (aka pity party) for me, the mom at the grocery store whose kids are repeatedly yelling the word “Crotch.” I don’t know how, I don’t know why, but one day that word rolled off my lips while telling my son to zip his pants and the rest is history. NOT…A…DAY has gone by since then that they haven’t used it in every way, shape, and form they could and at the grocery store is the worst! Can you imagine, me, a young looking mom, standing next to the smug, know-it-all old couple while my kids say “I’m working in the crotch.” What does that even mean!?!?!? Please, pray for me people. Pray that my kids will find it in their hearts to stop saying “crotch” in the grocery store because if it happens again I might just jump into a bulk bin and never come out!

Moving on, this soup is the perfect blend of creamy and tomato with a hint of cheddar. Not only that, it is very dip-able, hence the pita dippers! The dippers can be put together in just a minute and thrown in the oven to complete the soup in a way that your kids will love. This soup is lunchbox friendly, freezer friendly, and versatile as I have even made it with extra veggies. This recipe is a large batch recipe, so I created it specifically for the moms looking to save some time by making a large batch and freezing some for later. The recipe filled my 8 quart stock pot, so the large batch is large! I freeze this soup in half pint ball jars to use specifically for my son’s lunchbox thermos and it is always a big hit. If you are only looking for a regular sized batch, just cut the recipe in half (included below).

Cheesy Pita Dippers

Ingredients:

Store bought pitas (Food for Life Prophet Pockets Recommended, if you can’t find them check the ingredients in your pitas! They should not contain any weird ingredients, especially partially hydrogenated oils, preservatives, or bleached flours!)
Extra virgin olive oil
Pink Himalayan or Kosher salt
Freshly grated cheddar/parmesan cheese or cheese of your choice

Directions: Cut pitas in triangles and brush with olive oil. Lightly salt pitas, top with cheese, and bake at 350 degrees for about 10 minutes until slightly browned and crisp.

Regular Batch Measurements

1 stick butter (1/4 pound)
1 garlic clove
1/2 cup flour
4 cups milk (whole or 2% recommended)
4 ounces cheddar cheese
6 cups (48 ounces) strained tomato (I buy strained tomatoes in a glass jar as I am not fond of canned tomato products. You can use any jarred/canned tomatoes as close to measurement as possible that are smooth and do not contain added salt)
1/2 tsp garlic powder
2 +1/4 tsp pink Himalayan or Kosher salt
black pepper to taste

*Just for reference, this is the tomato product that I use. Look in your local organic section or specialty store and they should carry it. If you can’t find it, again any smooth and unsalted tomato product will work. Amazon also carries the product but it is more expensive online even in the bulk quantity.

Cajun Shrimp and Broccoli Pasta

August 10, 2014 by Dana

My husband went away for an over-night trip with friends and dropped one of my boys off at his Meme’s house on the way. Boy, did my house seem eerily quite! I don’t know if any other moms can relate but don’t things seem so weird even if just one child is gone? Sheesh it was like I was on a vacation from my life or something! So naturally, I decided it would be a great time to cook a spectacular meal seeing I was dealing with a 1 year old who could obviously care less, and a 7 year old who was convinced I was trying to hide copious amounts of broccoli in his food (it was parsley!!) Off to Wegman’s I went to purchase the biggest, most beautiful wild caught shrimp I could find. I came home and slathered those babies with a creamy sauce, cheese, and generous amounts of Cajun seasoning and boy did I ever feel bad that the rest of my family was gone when I sat down to eat this meal!

I mentioned that naturally the baby would care less about this pasta. How wrong did he prove me when he was begging and begging for more! Not only did he beg for more, he continued to climb into his high chair over and over until I fed him more pasta. Then when he was done with that he grabbed his brother’s plate off the table and proceeded to park his little tushy on the floor and have a little feast by himself! How could I really be mad at that cute little face covered in sauce though? 🙂 Plus, he was eating broccoli so that made Mama happy!

For the noodles in this dish I used whole wheat lasagna sheets and cut them in half (they were really narrow to begin with). I have been looking for whole wheat lasagna sheets for the longest time and was finally able to find some! Funny how a product that is so widely used is so hard to find in whole wheat. Regardless, you can use any pasta you’d like for this dish because the pasta doesn’t really make the dish. I did enjoy a different type of noodle in this but if you want to switch it up a whole wheat rigatoni or penne would work fantastic! I used 8 ounces of pasta total.

Here are the Steps I Took to Cook this Meal:

Cook the Pasta: I used 8 ounces of lasagna noodles, you can use any kind of pasta you’d like!
Season and Roast Broccoli: Sprinkle broccoli generously with Cajun seasoning and roast in the oven for about 25 minutes while you are cooking your other ingredients.
Boil the shrimp: Self explanatory! After you boil the shrimp peel them if needed.
Make the sauce.
Layer in skillet.
Bake.
Be Amazed at How Delicious it Was! Ok this is bordering on being a gimmicky catch phrase food bloggers use, but seriously it is really good!

The quicker way to do this would be to boil the pasta, and within the last few minutes throw in the shrimp and broccoli. I prefer oven roasted broccoli so that is why I didn’t do that, but if you are looking to save time this would be the way to do it!

Tex-Mex Potato Wedges

July 23, 2014 by Dana

I’m just going to throw this out there…. these Tex-Mex Potato Wedges are epic. So epic I’ve included a ridiculous amount of food porn! They are over the top delicious and possibly one of my all time favorite food creations. These potatoes do take a little bit more time to put together then your average baked potato wedge recipe but they are soooooo worth it in the end!

Here are the steps to making these amazingly cheesy and delicious wedges:

I’ve said this before and I will say it again… the key to the perfect oven baked potato wedges is boiling your potatoes before you bake them. This ensures you are going to get a really nice fluffy inside with a super crispy outside. Essentially that is what the perfect wedge is to me! The other important part of this recipe is seasoning the potatoes correctly. I’ve included the spices that I used, which are pretty standard tex-mex spices.

My secret weapon when it comes to the perfect looking potato wedges is paprika. You want color on your potatoes and paprika is going to do that for you. Although this recipe already has chili powder in it, I still sprinkled extra paprika on the potatoes just to bump up the food porn appeal! One last thing to note about the spices… measure your cumin people! Too much cumin will ruin these potatoes so I wouldn’t recommend going over 1/4 tsp.

As for the toppings, the sky is the limit! I topped mine with sour cream (which I consider essential), avocado, and fresh tomatoes. Of course we needed to throw in some fresh produce to combat all of the cheese!

Hand modeling jobs… here’s my audition! Come on… you know you want these beautiful un-manicured hands for your next job! 🙂

Old World Spaghetti and Meat Sauce

July 22, 2014 by Dana

This Old World Spaghetti and Meat Sauce recipe is truly a classic! It combines the best of both worlds, an oil based pasta sauce and a tomato based pasta sauce. This is also a really quick and easy way to make a homemade sauce, without spending hours letting it simmer and cooking down a bunch of vegetables. This is a great “beginner” homemade sauce, so if you haven’t made your own sauce in the past, don’t worry… you’ve got this!

The really unique thing about this sauce is it is actually made in a food processor instead of on the stove. Of course the meat portion of this sauce is cooked on the stove but the sauce itself is just a whole lot of flavor blended together and combined with the cooked beef and onions. After you combine the meat and sauce, just toss in pasta and top with fresh asiago cheese (or parmesan) and that is it! It doesn’t stop there people… this pasta is also amazing cold! I was actually inspired to create this after I created a cold pasta salad using the same flavor combination a few weeks ago. Not only is this a great dinner, you can throw it in your lunch the next day and you have an amazing pasta that would be great over a bed of spinach or by itself.

Pineapple Chicken Stir-Fry Over Cauliflower Rice

July 19, 2014 by Dana

If you like Chinese takeout, but hate the fact that there may be some unknown ingredients in it, this Pineapple Chicken Stirfry recipe is for you. I was never really a Chinese takeout type of person but my husband really loves it. When we really started thinking about what we were putting into our bodies and why, we began realizing Chinese takeout food really doesn’t fit the bill so to speak. There are a few reasons I’m going to discuss but let’s get to the deliciousness that is cauliflower rice!

My real goal isn’t to cut calories, and try to make a bunch of “low fat” or “low carb” substitutions to make my meals healthier. Instead I prefer to use 100% real ingredients as much as I can (which is pretty much 99% of the time). I don’t really have any issues with rice but I’ve been finding cauliflower so diverse and delicious lately that I just HAD to try cauliflower rice. Let me tell you, I saw so pleasantly surprised at just how good it actually is! Not only does it taste great it is super easy to make and has a really nice texture. I followed this Simpler Version of Cauliflower Rice from Nom Nom Paleo, however I used different seasonings in sticking with my takeout theme. If you are on the fence about cauliflower rice just take the plunge and try it because you will never look back! I promise you will be making it to go with everything and loving every bite. I love the feeling of eating a ton of veggies and this “rice” helps me do that without feeling like I’m missing something. I seasoned the rice with Tamari (Japanese soy sauce, GMO-Free, no additives or unnecessary ingredients), garlic, and white pepper and it was perfect for this stir-fry!

I mentioned the Tamari, and this has been one of my best finds at the grocery store to date! It is basically soy sauce without any sodium benzonate or caramel color. I also opted for a Non-GMO and Organic brand because we do stay away from GMO products, and when in doubt I will always purchased a verified brand over a brand that is not verified. I also opted for a reduced sodium Tamari because I’m a little bit salt sensitive and soy sauces are loaded with sodium. The brand I used and highly recommend is San-J, which is also gluten free. I found this brand in the organic section of my local grocery store. Here is a link if your interested in San-J Tamari sauce.

Nope, not missing any rice OR flavor here! Even my 2 year old gobbled this up like there was no tomorrow! One last thing I will mention about this recipe is that I used a homemade and unsalted beef bone broth. If you have homemade broth (chicken, beef, or vegetable), that would be ideal for this recipe because of the sodium content of boxed broths along with the sodium content of the Tamari (can someone say salt bomb)! Anyways, if you don’t have homemade broth on hand I would suggest a low sodium vegetable broth in place of the beef broth. You may need to adjust the amount of Tamari you put in, so start with less and add additional Tamari based upon how salty you like things.

Takeout Inspired Cauliflower Rice

Ingredients:

1 head cauliflower
1 tsp olive oil
1/2 onion
1 clove garlic
2 tsp tamari sauce
1/4 tsp paprika
1/8 tsp white pepper

Directions: Roughly chop cauliflower head and put in food processor or ninja. Pulse a few times to obtain a rice-like texture. Put olive oil in small sauté pan and allow to heat up over medium heat. Dice onion and garlic, add to pan, and sauté until translucent and tender. Add cauliflower, tamari sauce, and spices. Stir cauliflower together with onion and garlic, then place lid on pan and allow to cook for 5-10 minutes or until soft.

Ceasar Encrusted Salmon with Lemon and Goat Cheese Asparagus

July 13, 2014 by Dana

We were out for the day and dinner time was approaching. How easy it would be to just stop for something, we thought. Something in the back of my mind just kept saying NO, don’t do it, you know that food is junk. I remembered that we had frozen salmon at home, which is really easy to unfreeze and throw in the oven. We also had asparagus and sweet potatoes to make with the fish so I knew I had a complete meal that could be made at home. When I finally got to sit down and eat, I was so happy I chose the unprocessed route.

For the salmon, I prepared an olive oil based Ceasar dressing to coat the salmon with before putting the breadcrumbs on top. The dressing is really simple, and contains just a few real ingredients… olive oil, lemon juice, anchovy paste, Dijon mustard, and salt and pepper. If you just read the words anchovy paste and thought “Forget about this recipe!” let me ease your mind. All Ceasar dressings get their distinct flavor from either anchovies or anchovy paste. I have been making real Ceasar dressings for quite a few years in restaurants and I got over the whole anchovy thing a long time ago. If you are worried about the ingredient, step outside the box just a little and give it a try. I promise once you taste the salmon you’ll be thanking me! The real base of flavor from Ceasar dressing comes from the anchovy paste, so it isn’t an ingredient you can omit.

I don’t use store-bought breadcrumbs because they are actually one of the WORST products found in grocery stores. Who knew those seemingly simple breadcrumbs actually contain about 50 ingredients including trans fats (partially hydrogenated oils), and high fructose corn syrup? To make your own you simply place two pieces of bread in the oven while it is preheating and let them get a bit toasty (or you could use a toaster and toast them lightly). You don’t want your bread to get overly toasted, just a bit dry. Take them out of the oven, put them in a blender or food processor for a minute and that’s it! Once they are processed you season them and add a bit of olive oil to get a nice and crispy topping for your salmon. I promise once you do this, you will never be tempted to buy the store bought garbage again! Just an FYI, I use a whole grain, 100% natural bread from Food for Life. It is a sprouted grain bread that will knock your socks off because it doesn’t contain soybean oil, sugars, additives, or preservatives. Every single ingredient is identifiable and necessary. Please check them out in the frozen section of the organic isles in your grocery store!

With the salmon I served this lemon and goat cheese asparagus. It is another really simple side to put together quickly that is nutritious and delicious. It is really as simple as steaming/boiling the asparagus, seasoning it, and adding the cheese. I love my asparagus with big chunks of freshly cracked black pepper as well!

Lemon and Goat Cheese Asparagus

Ingredients:

About 25 asparagus spears
1/2 tsp lemon juice
1/2 tsp white wine
1/2 tsp olive oil
sprinkle of salt
sprinkle of pepper
sprinkle of garlic powder
1-2 ounces goat cheese

Directions: Steam/boil asparagus. Put asparagus, lemon juice, olive oil, and white wine in a small sauté pan and allow wine to cook off (give it some heat). Add seasonings, remove from heat and crumble goat cheese on top to serve.

Thick and Creamy Cheeseburger Macaroni Soup

July 2, 2014 by Dana

Ok, I admit my husband was right on this one. Don’t expect that I’ll be singing his right-praises any time again soon, but this one was a homerun! No, it was a grand slam. But don’t ask me anything else about baseball because those are the only two terms I know so let’s just move on.

While I was slaving over a hot pot of soup my husband walked by and suggested I add some mustard. Like, for real. Sometimes he is the voice of reason, but I was skeptical about this one for a minute. Then I remembered this genius little pizza we used to make at a café I worked at and I thought maybe he was on to something. I reluctantly added a little and it was pure manly goodness. It was reminiscent of those two love birds ketchup and mustard coming together on one bun, and oozing out in some sort of orange goodness that only ketchup and mustard can produce. If you are totally salivating right now this one is for you! Now where’s the bacon!?!

This is one of those dishes that just won’t go away. You think you are done but you just keep coming back for more until your day is officially a fat day now. You know, one of those days where you’ve eaten like a cow for the past 10 hours but your still considering a huge bowl of ice cream after the kids go to bed? Yeah, this may or may not induce a day of shameless eating because it is just so good and you can’t get away from it. Don’t say I didn’t warn you!

Some tips for this recipe… you may need to adjust the seasoning to taste. Also, if you prefer a thicker soup add 2 Tablespoons of flour at the end to thicken it up more. This will reduce the amount of broth you will have. This isn’t a super brothy recipe to begin with, so if you’d like it thinner I would suggest adding an additional cup of milk.

Roasted Red Pepper Pasta with Chicken, Goat Cheese, and Mushrooms

June 28, 2014 by Dana

I have to say, this is one of those dinners that will leave everyone at the table asking for seconds! Both of my older boys devoured their first plate and asked for more before I finished my own plate! The key to a great chicken and pasta dish is seasoning your chicken correctly, and making sure to pound it thin. If you have ever tried to recreated a chicken dish from a restaurant and can’t figure out what makes theirs so much better it is probably that they pound their chicken, and use more salt! You see, boneless skinless chicken is virtually tasteless. When you have that hunk of middle meat, you have a portion of the chicken that isn’t sauced. I hate chewing through a fat piece of chicken and getting to the middle. It is like eating a piece of sautéed chicken with nothing on it…. yuck! Therefore, even if I use tenderloins like I did for this recipe, I STILL thin them out. That way I have a nice thin piece of chicken that will have lots of sauce, and no bland middle. It also cooks up more evenly, and you don’t have to cook as long on each side. All the way around, if there is one thing I can stress about the perfect chicken in a pasta dish it is pound your chicken! *If you have no clue what I’m talking about you take this piece of kitchen equipment and gently hammer your meat until it is thinner.

The other essential, seasoning your chicken correctly is easy. After you have pounded and cut your chicken pieces, start heating your sauté pan with 2 tablespoons of olive oil on low and throw your chicken into a bowl. In a separate bowl throw in a little flour, salt (I suggest course kosher or Himalayan pink sea salt), pepper, and garlic powder. Dredge each piece of chicken in the flour before you put it in your pan. This simple step will make a world of difference because it will help you get that nice, golden coating on each side. It also helps to keep your chicken from sticking to your pan (I never use non-stick because of the chemicals), and I always throw in an extra tablespoon or two of flour so that my sauce ends up thick and I don’t have to worry about thickening it up later. Even if there is extra flour just sitting in your pan, you will be happy later when you have a thick sauce! I would suggest looking for the roasted red peppers in the pasta isle of your grocery store. They will come in a glass jar either whole or in strips. Before purchasing check the ingredients. There should not be any soybean oil or additives in the peppers. I found mine in the Italian specialty section of my local store where they have all of the whole parmesan wedges, mozzarella balls, olives, and spreads.

Oven Fried Chicken

June 23, 2014 by Dana

I’ll be the first to admit.. I LOVE fried chicken. Have you ever met anyone who doesn’t though?

When I was younger, I remember my parents taking me to Hardee’s after church. Remember Hardee’s? Apparently they are still around. Who knew?!?! I totally thought Wendy’s would have taken them down by now. At that time (20 some years ago) everyone was lovin’ the fried chicken at Hardee’s. You know, because it was the 90’s and people were snackin’ on SnackWells and Rice Cakes…then having some fried chicken. Not exactly how you remember your childhood? That’s probably a good thing! *face palm for SnackWells*

I always got the same thing at Hardee’s. If it was breakfast I would get the biscuits and sausage gravy, and if it was lunch I would get friend chicken. I know, I know, WHHHYYY!?!?! I was a kid though and had no idea this stuff was horrible. Now don’t get me wrong, a piece of fried chicken every once in a while isn’t going to kill anyone, but now-a-days I realize the oil they fry the chicken in is likely GMO and may even contain some preservatives and trans fats. Trans fats = deadly. Enough said!

Then one day a light-bulb went off above my head. How about I make my own chicken in the oven. It will be crispy, juicy, and delicious. No deep-fryer, no GMO oils, no trans fats. Just chicken, butter, spices, and whole wheat flour. Yes, it is THAT easy. And yes, this is one of those times I wish I would have realized this sooner.

For this Oven-Fried Chicken I first marinate the chicken in buttermilk, then pat it dry. After that I season the chicken GENEROUSLY with kosher/pink Himalayan salt, and pepper. I mix the spices together, season each piece, then dredge it in flour. I bake in the oven for about 30 minutes, then give each piece a nice rub of butter, to ensure the skin cooks up crispy and golden. How easy is that?

Not only do I love this meal because it is extremely delicious, it is also really inexpensive to put together, as chicken leg quarters don’t cost as much as breasts, or boneless chicken meat. I served this Oven Fried Chicken with a baked sweet potato and asparagus to add a ton of extra nutrition to this meal. Take a look. 🙂

Complete Meal Monday: Tomato & Basil Quiche with Garlic, Shallot, and Lemon Butter Asparagus, and Tomato Mozzarella Salad

June 18, 2014 by Dana

This is one veggie packed dinner! I love eating meals that leave me feeling good about what I just ate, and this meal is a great example of just that. In the summer I like to mix a ton of different cold salads together which makes meal prep pretty easy. Here are the recipes and instructions for this meal.

Tomato & Basil Quiche

1/2 recipe Whole Wheat Pie Crust
12 cherry tomatoes
1/2 cup fresh basil
1/4 cup mozzarella cheese
1/4 cup freshly grated parmesan cheese
7 egg yolks + 2 whole eggs or 5 whole eggs
1/2 cup milk
1/2 teaspoon pink Himalayan or Kosher salt
fresh cracked black pepper, to taste

Instructions: Roll out whole wheat crust and put into a butter & floured tart pan or pie pan. Slice cherry tomatoes in half and finely chop fresh basil. Whisk together eggs, milk, salt and pepper. Pour egg mixture into tart shell, then add cheeses, tomatoes, and basil. Bake in a pre-heated 350 degree oven for about 25-30 minutes. This recipe makes one quiche, which serves about 4. *If you’d like a richer quiche, use 7 yolks+2 whole eggs. If not, use 5 whole eggs.

Garlic, Shallot, and Lemon Butter Asparagus

15-20 asparagus spears
1 Tablespoon salted butter
1 clove garlic
1/4 shallot
1-2 teaspoons freshly squeezed lemon juice
pink Himalayan or Kosher salt to taste
freshly cracked black pepper to taste

Instructions: Steam or boil asparagus. In a separate, small sauté pan melt butter, garlic, and shallot together. Allow garlic and shallot to cook over low-medium heat. Once tender, add lemon juice, salt, and black pepper.

Tomato, Cucumber, and Fresh Mozzarella Salad

1 recipe Homemade Red Wine Vinaigrette
1 container cherry tomatoes
1 cucumber
1/2 shallot or red onion
3-4 ounces fresh mozzarella cheese

Instructions: Halve cherry tomatoes and slice cucumbers. If you want to get really fancy, take a peeler and peel sections of cucumber to make them look nicer before slicing. Finely dice shallot. Cut mozzarella into small chunks, and mix with all other ingredients. Add desired amount of dressing. If you don’t want any extra dressing, only make a 1/2 batch of the homemade red wine vinaigrette.

Unprocessed Lasagna Helper

June 12, 2014 by Dana

Once upon a time I went to the grocery store and came home with a LIVING basil plant by accident. I don’t do plants because I live in an apartment with 3 kids and a husband and well… boys love dirt! I’ve tried and tried to love on a plant in my very own home but it never really seems to pan out the way I was hoping.

Like the time my mother in law sent me a plant when my middle son was born. I had such high hopes, I brought him home from the hospital with the new baby and he was like a new member of the family. We took him outside, we gave him a great home, and he even moved all by itself! Planty was his name and I have many fond memories of him brightening my day with his wonderful natural presence.

Then one fateful day my baby grew into a toddler and started tearing up my house. Little ol’ Planty never even saw the big bad toddler coming. All of a sudden Planty was flipped upside down all over the carpet, his dirt everywhere.

“What should we do with him?” I asked my husband, who kindly suggested Planty be banished to the porch forever. As the days grew shorter and the nights colder, Planty began to shrivel like a poor ol’ fellow and one day…. I knew it was his time. The plant I tried so hard to love on, was gone forever, his leaves shriveled and yellow. RIP Planty!

Now, what is a mom of 3 boys to do with a basil plant that will inevitably be ruined by one of them? For now Basil Man is sitting in a mason jar on a window sill, unharmed by any children. Here is sweet Basil Man now sitting pretty as a food prop! Isn’t he beautiful! 🙂

Speaking of basil, nothing puts a smile on my face like the smell of fresh basil. Why buy something in a box and miss out on such a wonderful smell and taste? With this recipe you will never have to miss that perfect fresh basil smell again. Just like my Unprocessed Hamburger Helper recipe, this is the all REAL ingredient version of a processed classic that contains nothing but awful ingredients.

Speaking of ingredients it is time for me to go all ingredient freak on you because this is important stuff, right? OF COURSE! The boxed version of this includes partially hydrogenated oils (trans fats), MSG, monoglycerides (potential hidden trans fats), GMO cornstarch, hydrolyzed soy protein, artificial colors, and a few other questionable ingredient. For reals General Mills? Like are you trying to kill people or are you trying to kill people?

Thankfully, we never have to turn to General Mills again for this delicious dinner. It is SO SIMPLE and easy to make yourself and the ingredients are quite obvious. Cheese, buttermilk, basil, tomato, salt, spices, VIOLA! This is made just like the old classic…. brown the beef, add the other stuff (except the basil), bring to a boil, let simmer, enjoy the goodness.

Homemade Hamburger Helper

June 7, 2014 by Dana

This Homemade Hamburger Helper takes a classic boxed item and turns it into a homemade favorite that the whole family will enjoy! Just a few simple ingredients will knock the boxed stuff right out of the ballpark.

*This post was originally created in 2014. The next year I updated the images, and now in 2018 I’m revamping the whole post to reflect all the feedback I have gotten from readers who have tried the recipe.

First and foremost, this Homemade Hamburger Helper has kept PLA running since the beginning! This post is my first VIRAL recipe, the recipe that just would not quit. I felt the need to revamp it because my writing and photography skills have drastically increased since the time I created the post and I wanted my #1 post of all time to reflect how much I have grown.

I have to admit, I’m still making this recipe on a bi-weekly basis and my kids ask for it all the time. I NEVER have to worry if my kids will actually eat when I cook this Homemade Hamburger Helper. It is just a great recipe all around if you are cooking for a family!

Reader Reviews

If you scroll down to the comments, you’ll notice a lot of readers added additional garlic powder + onion salt to the recipe. By all means, have at it! I just made this again today to re-test the recipe, and I stand by what I initially posted. The recipe called for 1/4 tsp of each. I do add additional course kosher salt at the end as well so that really bumps up the flavor. The recipe is super customizable! I would suggest if it is your first time making it to follow the recipe and then tweak it to suit your taste.

A couple other readers suggested they needed to add more liquid. This really depends upon what kind of pasta you are using. Today I used elbow macaroni and I did need to add an additional 1/2 cup of water.

Kitchen Essentials

I have been asked quite a few times what kitchen gear I use, specifically my pots and pans. I couldn’t find the exact set, but I do have a full Kitchen Aid set that my husband picked out all by himself. Scary, I know. But he did a great job and didn’t even go cheap, which is really surprising. 🙂 I wanted to share because I absolutely adore these pots and pans as they have cooked so many wonderful meals for my family. There isn’t a day in my home that they aren’t used!

Products from Amazon.com

Dry Rubbed Whole Chicken

June 2, 2014 by Dana

Whole chickens are severely under-rated! I can’t tell you the last time I have cooked with boneless, skinless chicken breasts because not only are boneless, skinless chicken breasts super expensive (3 or 4 organic are about $12), they are also dry if you don’t cook them right, and tend to lack flavor.

I choose to bake whole chickens because I’m not a huge fan of the Crock Pot movement that has swept America (cake in a Crock Pot, really?!?!). There are a few different ways I season whole chickens, but this dry rub is one of my favorites! This is the same seasoning blend I use for my homemade ranch dressing, but it takes on a whole new flavor rubbed on chicken skin! It is loaded with flavor, and everything blends together nicely. It is really a classic, savory, and slightly salty end result. This chicken can be served with anything from roasted potatoes, to rice, or a nice salad. This recipe makes a bit more then I needed for 1 chicken but I use this mix in other cooking so extra doesn’t bother me. If you don’t want extra cut the recipe in half.

Classic Alfredo and Herb Sauce

May 29, 2014 by Dana

I don’t know anybody who doesn’t love a good pasta dish. This recipe is simple to make, takes only a few minutes, and can’t be beat by ANY jarred version. My toddler loves this served with whole wheat penne pasta and topped with sautéed mushrooms and eggplant (I’m eggplant obsessed). I love it topped with spicy chicken or even fish. All around, it goes great with any vegetables or protein, which makes it one of my go-to recipes.

White Bean Tacos (With Avacado Cilantro-Lime Sauce)

May 27, 2014 by Dana

I love mixing things up with meatless Monday meals! We were on our way home from a trip with the in-laws for Memorial Day weekend and we spent a good part of the day traveling. I can’t even explain how tired I was when we arrived home. The latte I had on the way home just wasn’t cutting it! Needless to say we arrived home with nothing to eat and take-out was calling my name. The problem with take-out though is NOTHING fits our lifestyle. We have not found any places in our area that don’t serve refined food bombs, so take-out for us is almost non-existent. We do bend the rules once in a while but I’m always left feeling really drained after eating highly refined foods. My body quickly reminds me how much it doesn’t like bad food choices, and I always experience pretty bad “crashes”. This is reason enough for me to stick with the good stuff because with 3 kids I need energy, and I was already drained from traveling.

I pinned the Avocado Cilantro-Lime Sauce from The Garden Grazer on the way home from our trip, which she paired with another bean taco recipe (thanks for the inspiration!). I switched a few things up with the bean filling and it was amazing. My kids didn’t even question the fact that the tacos weren’t beef and after I ate 2 tacos the only words I could utter were “I really needed that.” The best part was, it took about 5 minutes to make the filling and another 5 for the sauce. 10 minutes to an amazing and healthy meal is where it is at!

I should also mention that we are really choosey when it comes to taco shells. We purchase certified Non-GMO shells from Garden of Eatin because they are Non-GMO and do not contain soybean oil. They are a dollar or two more then the big name brands but the extra money is worth it when you are getting a quality product from a good company. We also love their blue corn tortilla chips!

*Here is a link to the strained tomatoes I use, that are jarred instead of canned. This product is about as good as fresh as it gets, and contains no added salt! LOVE IT!

Spicy Black Eyed Pea Burgers (Morningstar Alternative)

May 21, 2014 by Dana

Buying good food to feed a family of 5 can be expensive! One thing we try to do to save money, try new things, and be healthier overall is take the focus off of meat in our meals. There are so many unknowns about the meat industry in America, and quite frankly I just don’t trust any of the big name brands. We do buy organic meats, but they are super expensive! I do use a few tricks to stretch the meat we buy, but I also love throwing in one or two meatless meals every week. I like experimenting with new ingredients and creating new recipes that do not contain meat and so far my family has really loved all of veggie friendly meals I’ve served. My kids do love beans and I’ve been serving lentils to my toddler since before he could even talk. Both of these are awesome alternatives to meat and contain tons of protein and fiber.

Maple Dijon Grilled Salmon

May 20, 2014 by Dana

I like to keep things simple with Salmon because it is so good on it’s own. I use a cast iron stove-top grill for this recipe and it is perfect because the best part of this salmon are the flavorful drippings underneath the salmon! When I remove the salmon I scrape the goodness from the grill and put it right on-top of the fish. It makes this recipe that much better!

If you have never cooked with a cast iron griddle/grill before it does take some trial and error with temperatures. I’ve found the best thing to do is start very low, allow your grill to heat and if you need more heat turn it up little by little. Salmon is very delicate and the last thing you want to do is burn your fish to your grill in the first 2 minutes! Take it easy and you will have perfect result !

If you are on the market for cast iron cookware I highly recommend the brand Lodge. They have some really nice pieces that will last a life-time if you take care of them. Before doing anything with cast iron read up on how to take care of it. I’ve learned the hard way what to do/not to do with cast iron and replacing pieces is such a waste! Here is a link to the grill I use (I love it).

Flounder Cakes (With Whole Grains and Mushrooms)

May 15, 2014 by Dana

If you saw my Toddler Lunch post today you might have known a Flounder Cake recipe was in the works! Most people think of Crab or Salmon cakes when it comes to a dish like this, but the truth is you can use any type of fish that you like. My husband always buys Flounder but the fish in these is the interchangeable part. This recipe would go with just about any type of fish so you can use what you have on hand.

I have to admit that making these, or any type of fish based cake, is a process that looks “ugly” until the end when they are cooked. There is something about grinding up fish that is slightly disturbing but having worked in restaurants for years I am used to it. If you are making these and start thinking I’m completely crazy for suggesting this, just wait until they are cooked! I promise they are delicious! This recipe does use my Whole Grain Breadcrumbs, and if you check out that post you will see why I never use store bought breadcrumbs (I’ll give you a hint they contain 59 ingredients!). I serve these cakes a number of ways but they go great on a bed of spinach or with some brown rice and veggies.

Sweet and Spicy Chili

May 7, 2014 by Dana

If you have seen any of my other posts you may have noticed I do serve sweet potatoes often! My kids love to eat them as fries, and I like to put them into many dishes. The hint of sweetness they provide compliment many other ingredients. I started putting sweet potatoes in my chili after my husband bought a butternut squash that I needed to use before it went bad. It worked so well I moved right on to sweet potatoes and now I rarely make chili without them. This is a staple recipe in my kitchen and I hope you enjoy it as much as we do!

I also serve this with whole wheat cornbread, and you can find that recipe here. I followed this recipe but instead of using cream I used milk and it came out perfect.

Also, here is a link to the tomato product I use. We do stay away from canned tomatoes because of the possibility of chemical leaching into the product.

Homestyle Chicken Noodle Soup

May 5, 2014 by Dana

We invited some of our friends from church over so I decided to make a nice big pot of chicken noodle soup. I love this soup and make it often. I always think I will make extra and we will have a lot leftover to eat throughout the week but somehow it always disappears quickly! One thing I do not use in a soup like this is boxed chicken stock or bullion cubes. Although these products can make a soup taste good, they all contain MSG or some form of it (yeast extract, autolyzed yeast). I have not found a boxed product that does not contain these ingredients. Even stocks that are labeled as containing “No MSG” still contain the yeast extract and autolyzed yeast. I would stay away from these products especially because these companies are being deceitful about what is in their products, which is not the type of company I want to support. Not only is MSG linked to obesity, depression, eye damage, and fatigue, it also over-excites your brain cells and tells you that you want more.

This recipe does take some time to make, but 95% of that time is spent just simmering to create a tasty broth. I can put this on the stove and do a number of things before I go back to the soup for the next step. It is a great soup to make on a weekend when you cleaning the house or playing with the kiddos. I also use half regular potatoes, half sweet potatoes. The sweet potatoes give the broth a hint of sweetness that sets this soup apart from any other chicken noodle soup you have had!

“Ditch the Campbell’s” Fish and Noodle Casserole

April 30, 2014 by Dana

I have a confession… I HATE canned soups! What I hate even more is browsing Pinterest and viewing recipes that are using the slogan “Healthy” only to click the link to find it is actually just another recipe using cans of 98% fat free cans of soup and adding extras. Yes these recipes may be low calorie but they aren’t low sodium or by any means “healthy” due to the fact that your getting a whole lot more then just mushrooms and milk. Here are the ingredients in a can of Campbell’s Cream of Mushroom Soup:

WATER, MUSHROOMS, VEGETABLE OIL (CORN, COTTONSEED, CANOLA, AND/OR SOYBEAN), MODIFIED FOOD STARCH, WHEAT FLOUR, CONTAINS LESS THAN 2% OF: SALT, MONOSODIUM GLUTAMATE, SOY PROTEIN CONCENTRATE, DEHYDRATED CREAM (CREAM [MILK], SOY LECITHIN), YEAST EXTRACT, FLAVORING, DEHYDRATED GARLIC.

What these ingredients tell me is that Campbell’s wants to make their soup out of highly refined soybean oil instead of real cream or milk because it is cheaper for them to produce. Then to make you think you are actually getting cream they add some fillers to thicken it up as well as two forms of MSG and “flavoring” (whatever that means). Obviously this soup can stay on the shelf because there is nothing remotely “healthy” about it.

That was the bad news. But now I have some good news to tell you. You can make a fresh, creamy mushroom sauce in about the same time it would take you to open that can and heat it. It isn’t much more expensive either because other then buying the mushrooms, which run in the $1.78 range, you probably have the other stuff on hand. I know the classic “Campbell’s Tuna Casserole” recipe that everyone is familiar with also includes canned tuna, but since canned tuna contains soy and “chicken broth” we stay away from that as well. The chicken broth is a huge unknown because the ingredients in the broth are not labeled.

I know the process of making this is not that picture worthy but these pictures basically spell out the steps. Melt the butter while cooking the mushrooms, add flour until gritty, add milk and stir until it thickens and THAT’S IT! If you have other recipes that include canned soups you can easily switch the ingredients up to copycat the canned version. If you aren’t using mushrooms just melt butter, add flour, add milk. Super easy! As I mentioned I don’t use canned tuna so I baked some wild caught Flounder and topped the pasta with the fish. Alternatively, you could break it up in the mixture (my kids like it that way). I called this a “casserole” even though I didn’t bake mine but you could throw it in the oven for a few minutes if you wanted to and top with some sharp cheddar or homemade bread crumbs. That would be even more delicious!

Meatless Monday Eggplant Rollups

April 29, 2014 by Dana

Eggplant is an awesome substitution for pasta because you can season it however you like and give your meal 10 times the flavor. It also contains a lot of naturally occurring vitamins and minerals (vitamins C, K, and B6, phosphorus, copper, thiamin, niacin, magnesium, and pantothenic acid), as opposed to the enriched nutrients in refined grain pastas. Our bodies do not process enriched nutrients as easily as we process natural nutrients so it is always better to rely on natural sources of these nutrients. If you have never tried substituting eggplant for pasta and are thinking it might not be appealing, I can assure you it is very similar to the texture of pasta when it is sliced thin and cooked. My husband was quite surprised how much he liked these even better then traditional pasta the first time I made them. These rollups are similar to manicotti as they have ricotta cheese inside them and a red sauce on top. If you like these you can experiment with eggplant in other ways such as using it as layers in lasagna. In my opinion eggplant is highly under-rated!

I did use a store bought red sauce for this recipe. Here are a few things to keep in mind when choosing a store bought pasta sauce:

Look for one with little to no added sugars (I have found a sauce with no added sugars)
If you see soybean oil in it, put it down and don’t purchase that brand again!
Check the sodium content…. companies are notorious for putting massive amounts of unnecessary salt in their tomato sauces. The one I used had around 300 mg per 1/2 cup which is in the middle of the spectrum. I have seen some sauces have as much as 700 mg per 1/2 cup! Yikes!

Fun Fact: Eggplant is actually a FRUIT!

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Here are the Steps I Took to Cook this Meal:

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