Sunday

 

Crock Pot Creamy Chicken Enchilada Chili

I swear I tried to follow this recipe.

 

Crock Pot Chicken Enchilada Chili
 
adapted from
Ingredients
  • 15 oz red enchilada sauce
  • 14.5 oz diced tomatoes
  • 15.25 oz kidney beans, drained and rinsed
  • 15.25 oz black beans, drained and rinsed
  • 2 4oz cans of green chiles
  • frozen corn- half of 1 lb bag
  • 1 enchilada can full of chicken broth
  • 2 pounds of boneless skinless chicken breast
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp smoked salt
  • 1.5 Tbls chili powder
  • 8 oz cream cheese
  • optional toppings: cilantro, greek yogurt/sour cream, cheddar cheese, lime juice
Instructions
  1. In crock pot combine everything except the chicken, cream cheese and optional toppings.
  2. Stir to combine
  3. add chicken and gently stir
  4. cook on low 5-8 hours or high 3-5.
  5. when chicken is easily shred-able, remove from crock pot and shred.
  6. also cube cream cheese and stir into crock pot, turning to high if not already.
  7. add shredded chicken back into the crock pot, stir and cover.
  8. Cook on high until cream cheese is melted.
  9. Stir and serve with any of the optional toppings you desire.
  10. Store in airtight container in fridge for up to a week.

 

 

Spinach Stuffed Mushrooms with Honey Garlic Shrimp

 

 

Chicken Salad

I didn’t really read this recipe carefully enough- it looks like its 1 portion. So I modified so we had this for lunches during the week- and added lemon juice in hopes that the apple wouldn’t brown too much.

 

Apply Cranberry Chicken Salad
 
adapted from
Ingredients
  • 2 pounds cooked boneless skinless chicken breast, cubed
  • 2 granny smith apples, diced
  • 5 green onions, chopped
  • zest and juice of one lemon
  • ½ cup dried cranberries
  • 1.5 C greek yogurt
  • 3 celery stalks chopped
  • 3 tsp cumin
Instructions
  1. combine all ingredients in large bowl and refrigerate
  2. "marinate" all together for at least a couple of hours before portioning out to lunch containers.

 

 

WFD-sm-W14

Crock Pot Creamy Chicken Enchilada Chili

 

Spinach Stuffed Mushrooms with Honey Garlic Shrimp

 

Chicken Salad

 

 

I spent $46.33/person on food for this week.

Sunday

 

1chick

 

2Prong

 

Honey Cinnamon Roasted Chickpeas

 

I wanted to try something that was sweet but that would also curb my snacking tendencies. I combined 3 recipes to make it my own thing, no surprise right?

This seasoning and baking: http://www.pastryaffair.com/blog/2011/11/5/honey-cinnamon-roasted-chickpeas.html This note on cooking the chickpeas after soaking them: http://www.picklesnhoney.com/2012/01/10/baked-bbq-chickpeas/

 

These were ok. I don’t think I baked/roasted them as long as I should have because a couple of them were burning. So they aren’t that crisp. I may try again someday.

 

Have you done this successfully? Any tips?

 

Honey Cinnamon Roasted Chickpeas
 
Ingredients
  • 1-2 Cups dry chickpeas/garbanzo beans
  • 1 teaspoon cinnamon
  • 1 tablespoon sugar
  • 2 teaspoons vegetable oil
  • 1 tablespoon honey
Instructions
  1. Place dry chickpeas in a large bowl and cover with water with at least one inch of water above the beans- they will soak it up!
  2. Leave the beans soaking in the water for 24 hours
  3. Drain beans and transfer to a medium pot and cover with water again
  4. Bring beans and water to a boil then reduce to a simmer and cook for 20 minutes
  5. Drain and lay out on a towel to cool and dry for about ½ hour- remove any skins but its not necessary to remove from all of them, just the loose ones
  6. Preheat oven to 375 and line a sided baking sheet with parchment paper or tin foil
  7. Combine cinnamon, sugar and oil in bowl and then add beans and stir until thoroughly coated
  8. transfer coated beans to prepared cookie sheet
  9. bake 35-40 minutes until desired crunchiness- be sure to taste test to make sure they aren't still soft in the center. but be careful to not burn too many.
  10. Immediately transfer hot beans to a bowl with the honey in it and stir to coat.
  11. transfer back to the cookie sheet to dry and cool
  12. store in airtight container at room temperature

 

 

[insert photo here]

 

 

3Prong

Strawberry Overnight Oats

 

This recipe makes very soggy/watery oats. The recipe I’ve made before with yogurt and almond milk was thicker straight from the fridge. I tried this because I have yogurt in my morning smoothie and didn’t feel the need for more yogurt in my diet.

 

I will try this recipe with less almond milk next time to see if that helps. I had these oats for lunch during the work week which was tasty and filling but unfortunately overall my meal planning this week wasn’t quite enough protein for my liking.

 

 

[insert photo here]

 

3Prong

 

Cabbage Fat Burning Soup

 

This did not fit into the pot I used. It may or may not have overflowed a little. hee hee

 

The soup is good though. I can’t speak to the fat burning qualities because I didn’t eat it for every meal but it was a good soup. I have more in the freezer for future eating which is nice. I definitely added hot sauce to each bowl though.

 

 

1beef

 

 

4Prong

 

Slow Cooker BBQ Beef

 

 

4Prong

with Black Bean Casserole

 

Make these 2 dishes immediately. So. Good.

 

The beef was tender and super flavorful. I reserved some of the bottled BBQ thinking I would need to add it to the cooked/shredded beef but it was already so flavorful. The black bean casserole ended up being a Kidney Bean and Brown Rice casserole because I apparently can’t read canned good labels successfully in the store. Another super flavorful recipe that paired really well with the beef.

 

These 2 recipes lasted most of the week for Joe- and I had a couple portions too.

 

Monday

 

1chicken

 

4Prong

 

Slow Cooker Chicken Teriyaki with Broccoli

 

I added the broccoli to the crock pot and it was a nice addition. I also had leftover brown rice from the earlier rice casserole so that went with this dish. This is a really good teriyaki slow cooker recipe.

 

 

 

 

Overall I don’t like focusing on my food consumption in a diet-like manner so this week’s cooking felt more chore-like than fun. Luckily there were plenty of successful dishes to make up for it. Now I need to rethink and re-calibrate my eating so it feels less diet-like but still gears towards my fitting into that dang dress.

WFD-sm-W13

Honey Cinnamon Roasted Chickpeas

 

Strawberry Overnight Oats

 

Cabbage Fat Burning Soup

 

Slow Cooker BBQ Beef with Black Bean Casserole

 

Slow Cooker Chicken Teriyaki with Broccoli

 

 

If you think this looks like a lot of food, you are right. This week’s meal planning was a little different because I actively want to lose weight before our wedding but don’t want Joe’s food to suffer. So I’m making 2 slow cooker entrees for him that I won’t be eating. We’ll freeze some of each of those so he has them for future weeks.

This was way more difficult than I anticipated. Here goes nothin’

 

I spent $ 69.53/person this week on food at Tri County Produce and Ralphs.

Sunday

 

 

motherscake

 

 

4Prong

 

Carrot Cake

 

 

Mother’s Day BBQ dessert. So tasty it hit the spot!

My grandma and I were both craving this cake when we saw it on the cover of the mag- but we found out my mom had already snatched the recipe! I managed to wrangle it from her to make it for the BBQ.

 

I did use the whisk attachment on my stand mixer. I started with the paddle but it wasn’t getting the flour incorporated into the wet ingredients like I wanted it to. So the recipe says to just start with the whisk attachment. Also, I bought Minneola Tangerines instead of oranges and didn’t buy walnuts so I used 1/3 pecans and 2/3 pumpkin seeds. It still turned out to be a great cake.

 

Carrot Snack Cake
 
wording not verbatim but from better homes and gardens April 2016 [Jennifer Juniper adjustments in brackets]
Ingredients
  • 4 eggs [room temperature]
  • 1 Cup olive oil
  • ¾ packed brown sugar
  • 1 Tbsp orange zest
  • ½ Cup orange juice
  • 1 tsp vanilla extract
  • 1 Cup all-purpose flour
  • 1 Cup [white] whole wheat flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • ½ tsp salt [optional]
  • ½ tsp [fresh] ground nutmeg
  • 2½ Cups shredded carrots
  • 1 Cup chopped walnuts [I used pecans and pumpkin seeds]
  • Cream Cheese Frosting:
  • 8 oz cream cheese [room temperature]
  • 3 Tbsp [unsalted] butter softened [room temperature and I used 4 Tbsp]
  • 1 Tsp. orange zest
  • [1/2 tsp almond extract]
  • 2 Cups powdered sugar
Instructions
  1. For Cake
  2. preheat oven to 350 degrees F. Grease a 9x13 baking pan, set aside.
  3. in the bowl of a stand mixer using whisk attachment, combine eggs, oil, brown sugar, orange zest, orange juice and vanilla until well combined. Whisk in flours, baking powder, soda, and spices until just combined. Remove bowl from stand mixer and stir in carrots and walnuts. Pour batter into prepared pan
  4. bake 30-35 minuts or until toothpick comes out clean from the center of the cake. cool in the pan on a wire rack completely.
  5. Cream Cheese Frosting
  6. In bowl of stand mixer with whisk attachment, combine cream cheese and butter thoroughly, scraping bowl sides as needed.
  7. Add orange zest and almond extract and stir on medium speed to combine thoroughly
  8. Add powdered sugar one cup at a time building up to a medium-high speed with each cup to incorporate some air into the frosting.
  9. When cake is completely cool, frost with the cream cheese frosting and sprinkle with orange zest. Store with cling wrap over top and in the fridge

 

 

 

 

mothersday

 

 

4Prong

 

Roasted Cabbage with Sriracha and Lime

 

Mother’s Day BBQ veggie side dish. This was so good!

 

Some of my family thought it was a little on the spicy side but my portion wasn’t bad at all. It was super easy to bring the ingredients to my parents house and make it there. I followed the note on the page to leave the core in while roasting- a few portions still fell apart! I didn’t cut the core our before serving and just mentioned it to the fam while serving.

 

I definitely see more cabbage in my future kitchen adventures.

Insert Photo Here

3Prong

 

Slow Cooker Honey Garlic Chicken and Veggies

 

I’m proud of myself that it took until Week 12 of this long term adventure to not have a pic to share.

 

I made this on Sunday while we were at the BBQ because I knew I had Monday night plans and needed lunches for at least Monday and Tuesday- and dinner for Joe Monday night while I was out. I did broccoli instead of carrots. My crock pot must be small because I ended up layering potatoes at the bottom then chicken then broccoli on top and pouring the sauce over it.

 

This wasn’t my favorite. Joe really liked it though. Maybe it needed more garlic or something.

 

 

Tuesday

 

 

tuesdaycauli

 

 

4Prong

 

Roasted Garlic Cauliflower Alfredo with Chicken

 

This may be too good. I was going to use carrot ribbons instead of pasta but I really do love pasta too much. I used leftover chicken from the crock pot and from the Sunday BBQ.

 

It made plenty of leftovers. What’s notable is that I taste roasted garlic and Parmesan while Joe mostly tasted cauliflower with a hint of garlic.

 

Roasted Garlic Cauliflower Alfredo
 
adapted from Pinch of Yum
Ingredients
  • 1 large head of garlic
  • olive oil
  • 2 medium cauliflower heads, roughly chopped
  • 7 cups of broth or water
  • 3 Tbsp unsalted butter
  • 1 Cup milk
  • 1 Cup grated Parmesan
  • 1 package of linguine cooked to al dente per package directions
  • chopped cooked chicken- I used 4 thighs and 1 breast
Instructions
  1. Roast Garlic
  2. preheat oven to 375 degrees F
  3. cut top off head of garlic so most cloves are exposed
  4. drizzle lightly with olive oil
  5. enclose in foil packet loosely closed
  6. roast in oven for about an hour
  7. remove from oven and open packet to cool garlic
  8. when cool enough to handle but still warm, squeeze garlic out of the papery wrapper
  9. store in fridge for a up to a week
  10. for sauce, place broth/water and chopped cauliflower in large pot, bring to boil and boil for 7-10 minutes with lid on.
  11. transfer cauliflower and 1 Cup of liquid to a blender along with the roasted garlic and rest of sauce ingredients.
  12. blend until smooth adding more oil or broth or parmesan as needed
  13. combine sauce with cooked pasta and chopped chicken
  14. serve hot
  15. great leftover

 

 

Thursday

 

 

pb

 

3Prong

 

Ninja Blender Peanut Butter

 

 

3 prongs because I know I can do better and I didn’t measure so don’t have a recipe to share.

 

I decided to make peanut butter with the 2 opened bags of peanuts in my freezer (recently discovered when scrounging for walnuts for the carrot cake). So I threw some in the largest blender cup I have along with some honey, coconut oil (should have melted that first) and ended up adding a cup of canola oil a drizzle at a time to get the party really going- probably would not have been necessary if the coconut oil had been liquid.

 

I store the peanut butter in the fridge in small containers to have with carrot sticks. It’s a little runny at room temperature and certainly not my best peanut butter but it’s still more-than-palatable for dipping veggies in.

 

WFD-sm-W12

 

Carrot Cake

 

Roasted Cabbage with Sriracha

 

Slow Cooker Honey Garlic Chicken and Veggies

 

Roasted Garlic Cauliflower Alfredo

 

it’s a light cooking week but full of experiments!

 

I spent $34/person at Gelson’s for food this week.

Sunday

 

11.2

 

3Prong

 

Toasted Coconut Jalapeño Oat Bars

 

I followed my Raspberry Oat Bar recipe but used 16oz of jalapeno jelly instead of raspberry. These were ooey gooey and an interesting flavor. I was feeling experimental in the kitchen.

 

3 prongs only because they weren’t as spicy as I had hoped and using 16 oz of jelly was too much. I should have followed the recipe and only done 10-12 even though it didn’t fully cover the bottom oat layer.

 

 

11.3

 

 

4Prong

 

Crock Pot Pork Roast with cauliflower mash

 

I followed the linked recipe for the pork except that I used 3.5lbs of pork butt roast and left it on low most of the day. It was quite tasty but there was more fat in the crock pot than I expected. Which is because of the choice of meat I used.

 

I was really excited about the purple cauliflower and hopeful that it wouldn’t turn out to be a gross color. And in talking with a friend I realized that my cauliflower mash has evolved enough from the previously linked recipe that I could share a recipe card here for anyone who is interested. I highly recommend and am currently obsessed with boiling and mashing cauliflower of any color these days.

 

Cauliflower Mash
 
adapted from pinch of yum
Author:
Ingredients
  • 1 head of cauliflower, roughly chopped
  • 2 cups liquid- broth/water/almond milk
  • garlic
  • ¼ - ½ cup dry polenta
  • shredded cheese- I like white cheddar
Instructions
  1. heat heavy pot to medium-high heat then add drizzle of olive oil and heat up
  2. add minced garlic and cauliflower to oil and saute for a few minutes until you start getting some color on the veggie but without burning the garlic
  3. add the liquid and bring pot to a boil without putting the lid on
  4. the cauliflower shouldn't be submerged but it should be about half covered by liquid at this point
  5. hard simmer/boil cauliflower for 8-12 minutes depending on your preferred doneness- I don't like it to be chunky so I boil it for quite a while
  6. when ready, turn heat to low and smash the cauliflower with the back of a spoon or a potato masher
  7. if desired, blend some or all of the cauliflower mixture to get it really smooth- I did about half of it last time so the final product was a nice mix of smooth and not-as-smooth
  8. when desired consistency is reached, sprinkle in a small handful of polenta and stir in thoroughly
  9. the mixture should start to thicken up. add more or less polenta for desired thickness. cook for a minute or 2 more
  10. when ready, remove pot from heat and stir in the shredded cheese. this is optional but highly recommended. there's no set amount because I usually go for a handful or 2 (or 3).

 

 

Monday

 

 

11.4

 

 

4Prong

 

Breakfast Sandwiches

 

 

My toaster is probably cooler than yours. It has a side cooker area that poaches eggs and warms Canadian bacon while it toasts the english muffins- and it holds the bread in the toaster until the eggs are done so everything is hot together but nothing is burnt. Not pictured- drizzle of sriracha. I put it on my sandwich but Joe opts out.

 

I seriously love my toaster people.

 

 

 

 

The rest of the week got exhausting and I did not make the Baked Coconut Shrimp with Pineapple Dipping Sauce. I put the shrimp back in the freezer and will maybe try it next week. I hope this doesn’t become my new cabbage roll saga. So soon?!

 

WFD-sm-W11

 

Crock Pot Pork Roast with veggie mash

 

Baked Coconut Shrimp with Pineapple Dipping Sauce

 

Breakfast Sandwiches

I spent $42.85/person on food this week at Gelson’s.

Sunday

 

1

 

4Prong

Slow Cooker Chicken Tikka Masala with brown rice and spinach

 

 

I made this recipe before and it was tasty. I didn’t have cayenne pepper that time around so I guessed at 2 heaping teaspoons of cayenne pepper (the recipe suggests 1-3) this time. BOY it was super spicy right out of the slow cooker on Sunday. I couldn’t finish it it was so spicy. And I’ve been lovin’ me some spice recently.

 

Luckily enough, the leftovers mellowed out considerably. So if you’re one to meal prep and not eat the “first round” then this is the recipe for you. it makes a TON, it’s great leftover and the spice stops trying to kill you after it’s had some fridge time.

 

Wednesday

 

2

 

3Prong

Beefy Cheesy Burrito Wraps

 

 

I swear I was going to finally make the unstuffed cabbage roll recipe. Cross my heart. It’s one of those recipes that I was stoked about looking at but I had some unknown hang up when it finally came time to make it. Do you ever have that with food?

 

This was tasty and was comprised of things that were already in the house. It doesn’t always work to have a “fridge clear out” meal but when it does, it is incredibly satisfying.

 

Beefy Cheesy Burrito Wraps
 
Author:
Recipe type: weeknight dinner
Ingredients
  • 2 pounds ground meat (I used 80/20 beef)
  • 1-2 Tbsp taco seasoning
  • 2 bell peppers, roughly chopped
  • shredded cheese
  • salsa
  • 1 can of kidney beans, drained and rinsed
  • cilantro
  • olive oil
  • tortillas
  • any other burrito fillings- veggies, beans, cheese, rice
Instructions
  1. Heat pan over medium heat then add olive oil and heat
  2. Add ground meat with taco seasoning
  3. Break up meat into small pieces while it cooks until no more pink shows
  4. add bell pepper and saute for 1-2 minutes more (you can saute the pepper first, I prefer to have a little crunch in the pepper so I did it second)
  5. If using a fatty meat, I recommend draining the fat from the meat mixture before moving forward.
  6. When meat is done and drained remove from heat and add kidney beans and stir to combine
  7. serve meat on a tortilla with your fillings of choice. I used shredded cheddar cheese, pico de gallo salsa and cilantro because that's what I had in the fridge.

 

 

Saturday

 

3

 

4Prong

Chocolate Chunk Oatmeal Raisin Cookies

 

 

It was a light cooking week this week. There’s a lot going on now that our wedding is less than 2 months away. Makeup/hair trials and dress fittings. So I woke up this morning needing my kitchen time fix and decided to bake.

 

I followed this cookie recipe and did a couple of the suggestions in the comments. I’ve created the recipe card in case you want to try what I did. They have coconut oil, chocolate chunks, raisins, oats and cashews. That sounds like trail mix right? And trail mix is healthy so I can eat these cookies and still fit in my dress right? right?!

 

Chocolate Chunk Oatmeal Raisin Cookies
 
adapted from http://bakingbites.com/2006/08/cooking-school-oatmeal-chocolate-chip-cookies/
Author:
Ingredients
  • ½ cup unsalted butter
  • ½ cup coconut oil
  • 2 large eggs
  • 2 Tbsp milk (I used almond)
  • 2 tsp vanilla extract
  • 1 cup white whole wheat flour
  • 1 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2½ cups quick or rolled oats (not instant)
  • 1 cup raisins
  • 1 cup chocolate chunks
  • 1 cup cashews roughly chopped
Instructions
  1. over medium low heat melt and cook the butter until lightly browned but not burned. this is optional but adds a toffee-adjacent flavor that is great in this cookie
  2. pour browned butter over the coconut oil in a pyrex measuring cup and stir together
  3. place coconut oil/butter in the fridge until room temperature, stir as needed to keep them integrated
  4. in the bowl of a stand mixer with the paddle attachment, beat together coconut oil, butter and both sugars until lighter in color and thoroughly combined
  5. beat in 1 egg at a time
  6. beat in milk and vanilla
  7. when wet ingredients are combined, add both flours, powder and soda gradually on low until just combined
  8. remove bowl from stand mixer to stir by hand remaining ingredients into the dough
  9. chill dough in fridge for at least ½ hour
  10. when ready to bake, preheat oven to 350 and line cookie sheet(s) with parchment paper
  11. using a small cookie scoop, scoop dough onto cookie sheets leaving enough room between to allow for spreading
  12. bake one sheet at a time for 8-10 minutes until edges are golden brown and the center is lightly golden.
  13. remove sheet from oven but let the cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely.

 

 

WFD-sm-W10

 

Chicken Tikka Masala with brown rice and spinach

 

Unstuffed Cabbage Rolls

 

Veggie Scramble

I spent $46/person on food for this week.