Whole 30 Home Stretch

We (Dustin) has three more days left of the Whole 30. Like I wrote in a previous post, I had to drop out of it by default. I wasn't able to get enough calories and my milk supply was beginning to decline. With a happy, hungry three month old, that just wasn't working. I have still been cooking Whole 30 dinners and making sure we have plenty of fresh food around the house for the husband to eat. I haven't really made anything that we haven't enjoyed. While I fully intend to cook many of these recipes again after Dustin completes his Whole 30, I am very much looking forward to a break some evenings and throwing a Trader Joe's frozen pizza in the oven or making a nice big bowl of pasta.

Blackened Fish Tacos with Peach and Mango Salsa (originally from here)
- 3 Tilapia filets
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tbsp cumin
- 1 tsp sea salt
- 1/4 tsp chipotle chili powder
- 2 tbsp coconut oil or oil of choice

Directions
1. Combine all spices and rub onto fish.

2. Heat oil in pan and cook fish about 5 minutes on each side. Once cooked, break into small pieces in the pan.

3. Top fish with salsa serve with fresh avocado and marinated broccoli slaw. I ate mine with organic hard shell corn tacos while Dustin wrapped his in lettuce leaves for the Whole 30 version.

For the Peach Mango Salsa
- 2 medium peaches, peeled and diced
- 1 mango, peeled and diced
- 1/2 red onion diced
-  juice of 2 limes
- handful of fresh cilantro chopped
- 1 tomato or 7-8 cherry tomatoes

Directions
Combine all ingredients and set aside.

Prosciutto, Arugula and Tomato Pizza on a Coconut Flour Crust

Coconut Flour Crust- originally from here
- 3 eggs
- 1 cup coconut milk
- ½ cup coconut flour
- 2 tsp. onion powder
- ½ tsp. baking soda
- 1 tsp. oregano
- 1 clove minced garlic

1.  Preheat oven to 375. In a medium bowl, beat the eggs. Add in the milk and mix well.

2. Add in the remaining ingredients and mix all the ingredients together, then spread the dough onto the pan. The crust will be very thin in consistency – not to the point of pancake batter, but still thin. It will be spreadable, but not runny.

3. Bake for 15 – 20 minutes, or until brown. Let it cool for a few minutes.

4. Add toppings and pop it back into the oven until toppings have cooked.

- 4-5 slices of prosciutto (make sure the only ingredients are pork and salt)
- handful of cherry tomatoes, sliced in half
- 2 cloves of garlic, minced
- 3 good handfuls of arugula
- 1/3 cup balsamic vinegar reduced
- EVOO

1. Cook your prosciutto in a pan until nice and crispy (about 8-10 min.)

2. Top your pizza crust with a few drizzles of EVOO and cooked prosciutto. Sprinkle tomatoes and garlic on top.

3. Bake for 10 minutes at 350. Top with arugula and balsamic glaze.

Enjoy!

Whole 30 Update

Well, I am here to admit I'm a Whole 30 dropout (sort of). As much as I wanted to do it while breastfeeding, it just wasn't possible for me to keep my calories up enough to maintain my milk supply no matter how much I ate. I ended up losing 5lbs in 4 days- which is normally great, but not while nursing. With Whole 30, one of the biggest keys to success it preparation. You really can't have any pre-packaged food, so in order to have any snacks on the go, I had to make them ahead of time. Chasing around an active toddler and feeding a 3 month old around the clock doesn't leave much time for healthy snack prep on a regular basis. At the rate I've been eating, I can only eat so much fruit, veggies and things with dates. Dustin, however, is still doing it so I am still making Whole 30 meals and eating them with him. I am just adding back in my pasta, whole grains and a mug of ice cream at night dairy. Combine this with the fact that I'm back in the gym and I still think I'm moving in the right direction. Anyway, here are a couple recipes that we have loved and I wold make again Whole 30 or not.

Date, Shallot and Rosemary Chicken (originally from here)
4 large chicken breasts (I actually used 8 smaller chicken thighs as they were on sale)
2 large shallots, peeled and thinly sliced
7 medjool dates, pitted and diced
3 large sprigs of fresh rosemary
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoon apple cider vinegar
salt and pepper, to taste

Directions

1. Preheat oven to 375 degrees.

2. Grease a baking dish with cooking spray (I used coconut oil)

3. Line the dish with chicken and top with your sliced shallots and dates.

4. Now pull the rosemary off one of the sprigs and toss over the chicken, then place the remaining 2 rosemary sprigs around the chicken.

5. Mix together the oil and your vinegars and pour over the chicken.

6. Bake 30 min covered and then 5-10 min uncovered to brown the top.

Lemon Artichoke Chicken (adapted from here)
3-4 chicken breasts
1 can of artichoke hearts (I bought mine from Trader Joe's)
1 sweet onion sliced
1 lemon
2 cloves of garlic- peeled and chopped
1/2 cup pitted kalmata olives
olive oil
salt and pepper to taste

Directions
1. Spray your baking dish with cooking spray (I used coconut oil)

2. Line baking dish with with chicken and top with artichoke hearts, onion, olives and garlic.

3. Slice lemon and squeeze some of the juice on top, and then lay the slices on top of the chicken.

4. Sprinkle olive oil on top of chicken and season with salt and pepper. I also topped mine with leftover rosemary from the dinner listed above.

5. Bake at 350 covered for 30 min covered and then 5-10 min uncovered.

Cashew Coconut Energy Bites (adapted from here)
1/2 cup cashews, soaked in water for at least 1 hour
1/2 cup walnuts
1/2 cup unsweetened shredded coconut
8 pitted dates
1/4 cup dried cranberries (I actually used a dried fruit mixture without added sugar)
2 teaspoons ground cinnamon
1 teaspoon vanilla
1 tablespoon ground flax seeds
1/4 teaspoon salt

Directions
1. Combine everything in food processor until it forms a ball. If it seems too dry, add water one tablespoon as a time until it sticks together.

2. Roll mixture into small two-bite balls and then roll in shredded coconut.

3. Refrigerate in an airtight container.

Carne Asada (from here)

2-3lb flank steak
1/3 cup white vinegar
1/3 cup olive oil
2 limes, juiced
4 cloves of garlic minced
1 tsp salt
1 tsp pepper
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp dried oregano
1 tsp smoked paprika

Directions
1. Combine vinegar, oil, lime juice, garlic and spices together in a bowl for marinade. Allow the steak to marinate for at least 1 hour up to 24 hours. 

2. Broil the steak for 6 minutes on each side and allow to rest for 10 minutes. You can also grill it if you'd like.

Top with some fresh avocado and enjoy- this was so yummy! I served it with pineapple coleslaw (recipe below).

Pineapple Coleslaw (from here)
1 cup broccoli slaw
1 cup diced pineapple
3/4 cup dried cranberries (no added sugar)
3/4 cup unsweetened shredded coconut
1/2 cup sliced almonds
1/4 cup olive oil
1/4 cup apple cider vinegar
Juice of 3 limes
Sea salt and pepper to taste

Directions
Mix everything together in a large bowl and enjoy!

Zoodle Salad with Lemon Vinaigrette Dressing

Zoodles=Zucchini noodles. These are apparently all the craze in the Whole 30 world. The key to making them is a nifty little gadget called a spiralizer. I bought this one from Amazon, but they have a number of different kinds. They all slice veggies in a way to make them "noodle like". Last night, I made zoodle "pasta" with a mushroom meat sauce (recipe to come) and I made a big batch of this for lunch today with the leftover zoodles.

Zoodle Salad with Lemon Vinaigrette Dressing
3 medium sized zucchinis spiralized
1 container of grape tomatoes sliced in half
2 handfuls of pitted kalmata olives
6 baby carrots chopped
2 small cucumbers (or one large) sliced
handful of leftover roasted chicken

Dressing:
Juice from one large lemon
1/4 cup of olive oil
2 tbsp of white vinegar
1 tsp dried oregano
2 cloves of garlic chopped

Toss all of the salad ingredients in a large bowl with your dressing to evenly coat. Serve cold. Enjoy!

Whole 30

Yes, you read that title right. This pasta loving, cheese snacking and ice cream eating girl is jumping on the Whole 30 bandwagon. If you've never heard of Whole 30 before, it's basically 30 days of clean eating. No grains, sugar, dairy, legumes or processed food. Basically my entire diet before. On Whole 30, you stick to meat, fruit, veggies, nuts and healthy fats. It's 30 days to reset your body, speed up your metabolism, boost your immune system and change that way you think about food. The website provides a lot more information than I could ever explain, so feel free to take a look if you're interested in learning more.

Both the husband and I are tackling the program for the next 30 days. Finn will eat all of the same meals, but I'll continue to include pasta, beans, rice, dairy, etc. in his portions as we are not subjecting him to this craziness. Several people have asked if it's safe to eat this way while breastfeeding since I currently have a two month old. I am not restricting calories by any means, but rather choosing better calories. Instead of cookies, chips and ice cream- I'm eating way more fruit, nuts and healthy fats. So while I'm not using this as a diet per say, I am also working the gym back into my schedule in hopes of being back in my pre-pregnancy clothes sooner rather than later. Nothing says accountability like posting it for everyone to see, so here goes nothing. I will keep as up to date as possible on here as well as post recipes I've found that I like.

The first one is an easy peasy trail mix for snacking anytime, anywhere. Since I am breastfeeding, I need to have snacks easily accessible at all times. I made a big container of this yesterday and I can already tell this will be a staple during the next 30 days. You can really customize it however you'd like. Just make sure all of your ingredients don't have added sugar.

Whole 30 Tropical Trail Mix
Banana chips 
Dried pineapple
Dried assorted berries (watch out for added sugar here)
Cashews
Walnuts
Shredded coconut

Just add several handfuls of each until you get the amount you want. Put a lid on a shake until everything is thoroughly mixed. Enjoy!

Cinnamon Sugar Crescents

Usually on Christmas morning, we have cinnamon rolls of some sort but I forgot to get some the last time I was at the store, so when we did our little family Christmas morning yesterday at home, I whipped these little gems up. We did have a roll of crescent dough, however. After a quick Pinterest search, I found this super yummy recipe that is sure to be repeated.

Cinnamon Sugar Crescent Rolls
1 roll of crescent dough in the can (I used Trader Joe's)

Filling:

6 tablespoons butter, softened
¼ cup white sugar
2½ teaspoons cinnamon

Glaze:

2 tablespoons butter, melted
¼ cup + 2 tablespoons powdered sugar
½ teaspoon vanilla extract

Directions:
1. Preheat oven according to package directions.
2. Place the unrolled and separate crescent rolls on an ungreased rimmed cookie sheet (one with sides- very important as the butter will melt all over).

Filling:

1. In a small bowl, mix together the butter, sugar and cinnamon
2. Evenly spread the cinnamon butter over the crescent rolls and roll up tightly.
3. Bake according to package directions.

Glaze:

1. In a small bowl, mix together the butter, powdered sugar and vanilla until smooth.
2. Place in a zip lock bag and snip a tiny corner off (of just use a spoon like I did, because I was out of small bags).
3. Drizzle the glaze over the cinnamon rolls.

I dare you not to eat one right off the pan when they're done. The husband actually said "it tastes like a Krispy Kreme doughnut" and Finn thoroughly enjoyed his special breakfast treat.

Turkey Chili Mac and Cheese

In this stage of life, with all of our different weeknight commitments, I typically only cook 3 meals on average each week. When the husband is gone, I am certainly not going to prepare a full meal for just me and Finn. I made this last night for the three of us and it was easy, had minimal cleanup and provided a bunch for leftovers- not to mention it was perfect for a cold, rainy night.

Turkey Chili Mac and Cheese (adapted from here)

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 onion, diced 
• 1 lb ground turkey (or beef)
• 2 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1 can white kidney beans (cannellini), drained and rinsed
• 1 can kidney beans, drained and rinsed 
• 1 can of corn
• 1 green pepper diced
• 2 teaspoons chili powder
• 2 teaspoons cumin
• salt and black pepper to taste
• 3/4 a box uncooked elbow pasta
• 2 cups shredded cheddar cheese(I actually used Mexican blend)

Directions:

Heat olive oil in a large skillet over medium high heat. Add garlic, onion, green pepper and ground turkey, and cook until browned, about 5 minutes.

Stir in chicken broth, tomatoes, beans, corn, chili powder and cumin; season with salt and pepper, to taste and let simmer. Meanwhile, cook pasta according to box directions in separate pot with generously salted water.

Once pasta is cooked just slightly firmer than al dente (it'll continue to cook once mixed in with the turkey/veggies), add two ladles of the starchy cooking water to the turkey/veggie mix (this will help the sauce bind with the pasta).

Drain the pasta and toss into the turkey/veggie mix. Combine until thoroughly blended.

Remove from heat and mix in your cheese.

I served topped with some fresh avocado to boost the health factor. Both the husband and our one year old loved it!

Enjoy!

Weeknight Slow Cooker Pot Roast

Yes, I realize it has been quite a while since I posted anything remotely close to a recipe on here, but here's to hoping this gets me back in the habit. I've learned that with an active baby/toddler, the slow cooker really is your best friend. You can throw everything in there the night before or even during nap time and stick it in the fridge until it's time to start cooking. This morning's cool fall temps make it a great day for a savory roast with veggies. This is quite possibly the easiest dinner as there is little to no preparation and the finished result is so yummy.

Slow Cooker Pot Roast

• 1 decently sized pot roast or chuck roast (this will depend on the size of your family and how much you want leftover, but mine was around 3lbs.) *I'm all about lean cuts of meat, but with a roast, you want one that is nice and marbled as that will be the most tender and have the most flavor.
• 1 sweet onion roughly cut into eighths
• 1 bag of small golden potatoes whole (or you can quarter them if they're large)
• 1 container of whole mushrooms
• Half a bag of baby carrots or about 4 whole carrots peeled and cut
• Half a carton of beef stock
• Seasonings of your choice (salt, pepper, thyme, rosemary are good starters)

*Trader Joe's actually has great all natural (no artificial anything or preservatives) pre-seasoned roasts and I bought the Cabernet kind. If you want this same flavor, just cut down the beef stock to about a third of a carton and add a couple pours of red wine. 

Directions

1. If you bought a pre-seasoned roast, just simply place it in your slow cooker after spraying the pot with some non-stick cooking spray. If you are seasoning yourself, be sure to season both sides of the meat generously with salt and pepper.

2.  *Optional* you can sear your roast in a pan on the stove with a couple tbsp of olive oil on all sides until it's nice and brown (a minute or two on each side). This will help to lock in the flavor before placing it in the slow cooker, but it will turn out just fine if you don't have time (or don't want to dirty another pot) and want to skip this step.

3. Once you place your meat in the slow cooker, just throw in your potatoes, mushrooms, carrots and onion.

4. Pour the stock and optional red wine in last over everything and then sprinkle with the seasoning of your choice if your meat was not already pre-seasoned. I also added in a splash of Worcestershire and soy sauce for good measure but this is also optional. 

Cook on low for 10-12 hours or high for 4-5 hours. Your house will smell amazing and you'll have a delicious home cooked meal with virtually very little effort. 

Enjoy!

Mexican Chopped Salad

I have been really looking for some healthy summer recipes recently and came across this gem on Pinterest. It was so yummy and I felt healthier just after making it. Even the husband said afterwards that he would eat this often if I made it more. Win. Win. I'll post the original recipe from here, but as always will add my own notes below. This made a TON. It could easily serve 6 as a main dish or even more if it was a side dish. 

Mexican Chopped Salad (from here)

• For the dressing:
• -¼ cup fresh lime juice
• -2 tbsp honey
• -½ tsp cumin
• -1 clove garlic
• -½ tsp salt
• -freshly ground black pepper
• -2 tbsp canola oil
• -2 tbsp extra virgin olive oil
• *I actually used 4 tbsp of EVOO instead of half canola.
• 
  
• For the tortilla strips: (I actually didn't make these, because I didn't have any tortillas, but I'm including them for anyone that wants to)
• -6 six inch corn tortillas
• -1 ½ tablespoons canola oil
• -½ teaspoon sea salt
• 
  
• For the salad:
• -1 medium head romaine lettuce , chopped in approximately ½ inch pieces
• -1 medium bell pepper, diced in ¼-inch pieces (I used 1 red bell pepper)
• -½ medium red onion, diced in ¼-inch pieces
• -½ medium jicama, peeled and diced in ¼-inch pieces
• -1 medium zucchini, diced in ¼-inch dice (I would probably use cucumber next time. I like zucchini better when it's cooked instead of raw)
• -4 medium tomatoes, diced (I actually used a small carton of grape tomatoes and sliced them in half)
• -4 ears corn
• -1 can black beans, drained and rinsed
• -½ cup finely chopped cilantro, plus whole cilantro leaves for garnish, if desired

Directions:

1. For the dressing, combine lime juice, honey, cumin, garlic, salt and pepper. Stir to combine. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk. Taste and add more salt and pepper, if needed. Set aside.
2. For the corn tortilla strips, preheat oven to 400˚F. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, about ¼ inch thick.
3. Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.
4. Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
5. Cook the corn however you'd like. We chose to grill ours, because I think it gives it a great flavor, but you can easily cook it in the microwave or boil it. 
6. Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.
7. Serve with tortilla strips on top or place a bowl on the side and let guests help themselves

*I sauteed some shrimp in a pan on the stove with some salt, pepper and EVOO and added them to make it more of a main course. Next time, I will definitely add some sliced avocado as well. DELISH.

Enjoy!

Buffalo Chicken Enchiladas

I know what you all are thinking. "She hasn't posted a recipe in a really long time" And you're right. You see, friends, cooking has definitely become more of a chore now that I have a little that wants his mommy to play with him. When I do have the  chance to cook now, blogging it has become an added step that I don't have an much time to do. Our typical weeknight meals are usually take out something I can prepare ahead of time (during nap) and keep in the fridge until later or something in the crock pot. This one falls into the former category. I made it and cleaned up during morning nap time. Before giving our little man his bath, this went into the oven and dinner was served shortly after he went to bed.

Buffalo Chicken Enchiladas (adapted from here)

• 2 tbsp EVOO or (or canola oil)
• 14.5 oz can of diced tomatoes, drained
• 8 oz can of tomato sauce
• 4 oz can of diced green chiles
• ½ cup hot sauce(I used Frank's)
• 8 oz block of cream cheese (reduced fat works fine)
• 1 lb cooked shredded or diced chicken
• 8 medium tortillas (I used whole wheat)
• 1 cup shredded Monterey Jack cheese
• optional for garnish: sour cream, chopped cilantro, diced tomatoes, chopped green onions, crumbled blue cheese

Directions

1. Preheat oven to 350°F.
2. Heat oil in large skillet over medium heat. Add drained diced tomatoes, tomato sauce, and green chiles; bring to a simmer and cook for 3 minutes. Mash any larger pieces of tomato that remain.
3. Spray the bottom of a 9×13 (or two 8x8) oven-safe baking dish with nonstick cooking spray.
4. Stir hot sauce and cream cheese into tomato/green chili mixture until cream cheese is incorporated. Reserve ⅓ cup of sauce.
5. Add chicken, stir to combine. Keep warm over low heat.
6. Warm tortillas in microwave for up to 30-45 seconds to soften up.
7. Fill each tortilla with about ¼ cup of the chicken mixture, gently roll tortilla to close, place in baking dish, seam side down. Repeat with remaining tortillas.
8. Top with reserved ⅓ cup sauce (plus remaining chicken mixture, if any) and shredded cheese.
9. Bake in 350°F oven for about 15-20 minutes until cheese is melted. Serve warm.
10. Top with whatever toppings you like. I used tomatoes, avocado and blue cheese crumbles.

 Service with a nice green salad and enjoy!

Baby Food 101

I have had several people ask me recently how I have been making Finn's baby food, so I figured I would write a blog post about it. Since we started our little guy on solid food around 5 months, I have been making all of his food. I've always known I wanted to do this, but didn't imagine just how easy it would be. You don't even have to buy all of the fancy gadgets. By making it all, I know exactly what's in it. Did I mention that it is way cheaper?! I still use organic baby food pouches when we are traveling or on the go, but he eats the homemade stuff 95% of the time. Here is my method for easy veggie purees.

1. I start with fresh or frozen veggies (organic when available). I either boil, steam or roast them just how they are without adding any oil, butter or salt until they are nice and tender. 

2. Once fully cooked, I transfer to my food processor. I have a regular Cuisinart food processor- nothing fancy or specifically for baby food. I then puree it until it has a nice smooth consistency- adding water as necessary. If you cooked your veggies long enough, this shouldn't take too long.

3. Once fully pureed, I spoon it into my freezer trays. I use these that are actually for baby food, because I like the lids but you can definitely use regular ice cube trays. Personally, I would not recommend the individual glass (or plastic) storage containers, because a. they're more expensive. b. they take up more space. and c. they limit your portion. I never know how much Finn will eat during a meal. Sometimes it's 2 cubes and others its 6. If you have the individual containers, you have to thaw out the whole thing regardless of if he'll eat it all.

4. I slide the lids on the stick them in the freezer for at least 6 hours or usually overnight. I pre-label my Ziploc bag (date included) and lay it on top so I remember what's inside.

5. Once frozen, I just pop them out and store in the labeled Ziploc bag.

 For serving, I just take out a few cubes, heat them in a small microwave-safe dish for about 30 seconds, stir and they're ready to go. For breakfast, I will heat a peach and blueberry or banana cube to mix into his rice cereal. For lunch and dinner, you can mix and match any veggies/fruit that go together (e.g. carrots, squash and sweet potatoes, green beans, broccoli and apple, spinach and blueberries). I have one happy customer and I can rest easy that I know he's eating good wholesome food without added sugars or preservatives.

 That's it, friends. Easy peasy. I typically do this two or three times a week or whenever he's running low on something and it can easily be done during nap time.  I have done this with carrots, squash, sweet potatoes, broccoli, peas, green beans and spinach. For fruit, the method is exactly the same except I don't cook it first. If it's frozen, I will thaw it in the microwave. I have made peaches, blueberries, pears and bananas. Yes, I realize that I can easily mash a banana as needed, but this is a great way to use up bananas that are browning quicker than I can eat them. I don't do this for apples, but rather I just buy Trader Joe's organic unsweetened applesauce as it's just plain apples without added sugar. I have a lot of recipes in my head once he starts eating actual meals, so I hope to post them as well.

Caprese Pizza

I made this on a whim last weekend and it was SO yummy! I didn't really follow a recipe, but it's got all of the delicious caprese ingredients spread on a pizza so you really can't go wrong. This made a pretty big pizza, but the husband and I did manage to eat the whole thing. Just writing this is making me want to make it again, so I definitely suggest you try it out for your next homemade pizza night (are we the only ones that do those?)..

Caprese Pizza
- 1 pkg refrigerated pizza dough (I use Trader Joe's or Publix)
- 1 ball of fresh mozzarella cheese
- Handful of fresh basil
- Tomatoes (You can really use whatever you have. I had a container of grape tomatoes that needed to be used, so I sliced those on half and used those. You could easily use any other type of tomatoes.)
- 1/4 cup good balsamic vinegar
- Chopped fresh garlic (I used 3 cloves, but I love garlic)
- EVOO
- Salt and Pepper
- Crushed red pepper (optional)

Directions
1. Roll out your pizza dough on a floured surface to desired thickness.

2. Sprinkle the dough with EVOO and rub evenly over the dough.

3. Spread sliced mozzarella and tomatoes evenly across the pizza.

4. Sprinkle garlic, salt, pepper and crushed red pepper on top and bake according to pizza dough instructions.

5. While your pizza is in the oven, simmer the balsamic vinegar in a small pot on low for about 10 min or until it's thick enough to coat a spoon. The vinegar cooks out and you're left with a deliciously sweet reduction for your pizza. 

6. After you remove it from the oven, top with freshly torn basil and balsamic reduction.

Oh. my. yum. Enjoy!!

This is before it goes into the oven.

And this is the gloriousness once it's finished.

And since I now realize no post is complete without a picture of the little man... here he is braving the arctic temps we've been having in Atlanta. Hard to believe he turned 8 weeks yesterday!

We seem to be a little behind in the smiling department, but they certainly melt this mama's heart.

Sweet Italian Sausage Calzone

With Fall approaching and school starting back, I know that everyone wants easy weeknight recipes. This one was so yummy, easy and you can really customize it however you'd like. The husband ate two servings and said it was as good as any restaurant!

Sweet Italian Sausage Calzone
- 1 pkg pre-made pizza dough (I used Trader Joe's, but Pillsbury also has a yummy version in a can)
- 1/2 jar of your favorite pizza sauce
- 1 cup of shredded mozzarella
- 1 cup of sliced mushrooms
- 1/2 of a sweet onion chopped
- meat of choice (I used 2 links of Trader Joe's pre-cooked sweet Italian chicken sausage sliced and it was delish!)
- Seasoning of choice (salt, pepper, oregano, basil, garlic powder, etc.)
- EVOO

Directions
1. Pre-heat oven to 350 (or whatever temp is specified on your pkg of pizza dough).

2. Roll out your pizza dough according to directions on a floured (not greased) baking sheet or pizza stone.

3. Spoon a couple scoops of your favorite pizza sauce on half of the flattened dough and spread with the bottom of your spoon. Sprinkle with about a handful of cheese over the sauce.

4. Heat a splash of EVOO in a saute pan and add the mushrooms, onions and sausage. Cook for about 5-7 min or until just slightly carmelized.

5. Spoon the cooked sausage, mushroom, onion mixture onto side of the dough covered in sauce and cheese. Sprinkle with seasonings of your choice. I used crushed red pepper, garlic powder, oregano and dried basil.

5. Top the sausage, mushroom, onion mixture with a couple more spoonfuls of pizza sauce and another handful of cheese.

6. Fold over the other half of the dough and seal the edge by pressing down firmly. Cut a couple slits into the top so the steam can release. Brush some EVOO on top and sprinkle with any seasonings you'd like. I used, garlic powder, dried basil and oregano.

Bake at 350 (or whatever temp your dough requires) for 15-18 min. The top should be slightly brown and the inside will be bubbling. Serve with the remaining pizza sauce for dipping and any green veggie or side salad. This will make one large calzone that serves approximately 4-6. Enjoy!

Bruschetta Chicken with Avocado

This summer has been so crazy busy that it's been a while since I cooked posted a recipe. This was one we had a while back that was so so yummy! I would definitely make this again when we have people over because it looks super fancy pants but was really pretty easy.

Bruschetta Chicken with Avocado (adapted from here)
1 cup balsamic vinegar
EVOO
salt & pepper
1/2 cup pre-made bruschetta topping
1 avocado, sliced
4oz mozzarella cheese, sliced (or 1 cup shredded)
baby spinach or pasta, for serving

Directions 
1. Pour balsamic vinegar into a small saucepan then bring to a boil. Turn heat down to medium then simmer and reduce until vinegar is thick enough to coat a spoon, about 20 minutes. (Vinegar will continue to thicken while cooling.) Set aside to cool.

2. Place oven rack in top position then preheat broiler.

3. Brush chicken breasts with extra virgin olive oil then season with salt and pepper on both sides.

4. Add EVOO to a large skillet (I also added some chopped garlic) and heat to medium-high heat. Add chicken breasts and cook for 4-5 minutes a side, or until no longer pink in the center.

3. Line a baking dish with foil and spray with non-stick spray and transfer chicken.

4. Top chicken with a scoop of bruschetta mixture, 3-4 slices avocado and 1 slice mozzarella each. Broil until cheese has melted and drizzle with the balsamic reduction.

I served it over spinach alongside some fresh avocado as more of a salad but this would also be amazing over pasta. Enjoy!

Siracha Lime Salmon

This recipe is originally from Self Magazine, but I found it on Pinterest (along with everything else in my life). It is one of Gwenyth Paltrow's recipes, and if you have seen Gwenyth Paltrow lately, you'll want to give it a shot. It was SO yummy! I will definitely be making this multiple times this summer and will have the husband throw it on the grill next time.

Siracha Lime Salmon (from here)

1 1/4 lbs pounds salmon fillet, skin removed (I kept the skin on and it was just fine)
Juice and zest of 1/2 lime (I actually used a whole lime- LOVE lime!)
1 tbsp maple syrup 
1 1/2 tsp sriracha sauce
1/2 tsp coarse sea salt 
2 tbsp coarsely chopped cilantro

Directions
Heat oven to 425°. In a bowl, whisk together juice, zest, syrup, sriracha and salt. Place salmon in a baking dish lined with parchment paper; pour lime-maple mixture over top. Roast salmon until cooked through and flaky, about 15-20 minutes. Sprinkle with cilantro; serve. I served it with grilled corn on the cob and a fresh salad- so good!

 

Basic Banana Bread

I really love banana bread. Simple, traditional, without-all-of-the-extras banana bread. It's the perfect option when you have ripe bananas that you don't want to throw out. This recipe is just that. It's super easy and you most likely already have all of the ingredients.

Basic Banana Bread (adapted from here)
- 3 ripe bananas peeled
- 1/3 cup melted butter
- 1/2 cup of brown sugar
- 1/4 cup of white sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp cinnamon
- pinch of salt
- 1 1/2 cups flour
*Obviously, you can add walnuts, chocolate chips, cranberries, blueberries, or whatever else your heart desires. This recipe is perfect by itself or to use as a starter recipe.

Directions
1. Preheat your oven to 350 and mix bananas, butter and sugar on medium speed until well blended (leaving a few lumps).

2. Mix in the egg, vanilla, baking soda, cinnamon and salt until well blended.

3. Gradually mix in the flour until everything is thoroughly mixed.

4. Pour into a greased loaf pan and bake at 350 for 45 min to an hour (depending on your oven). The original recipe called for an hour, but mine was perfect after 45 min.

Enjoy with a great cup of coffee!

Lemon Blueberry Bars

I made this last night and oh. my. yum. In my opinion, this has more of a key lime pie-like consistency that you eat with a fork rather than a bar that you would pick up and eat with your hands like a brownie. It would actually be yummy made with limes instead of lemons too. Regardless, it was the perfect summertime dessert and super easy!

Lemon Blueberry Bars (from here)
For the crust (You could easily buy a pre-made crust if you're short for time)
- 1 1/2 cups graham cracker crumbs 
- 6 tablespoons butter, melted 
- 1/4 cup granulated sugar 
- Zest of one lemon

For the filling 
- 2 large egg yolks 
- 1 (14 ounce can) sweetened condensed milk  
- 1/2 cup fresh lemon juice 
- 1 teaspoon lemon zest 
- 1 cup fresh blueberries

Directions 
1. Preheat the oven to 350 degrees F. Spray an 8x8 inch baking dish with cooking spray. Set aside.

2. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into the bottom and slightly up the sides of prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.

3. To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the 3/4 of the blueberries, reserving some for the top. Honestly, I forgot to save some for the top and dumped them all in the mixture. It doesn't really make a difference except it would've looked prettier with some on top.

4. Pour the lemon blueberry filling evenly over the graham cracker crust then top with the remaining blueberries. Bake for 15 minutes, or until just set.

5. Cool for 10 minutes at room temperature, then refrigerate until completely chilled. Cut into bars and serve. 

Slow Cooker Chicken Stroganoff

There's nothing better than coming home from work on a cold day and having a warm dinner waiting for you. I've been making this for quite some time and it always hits the spot. It is so so easy, doesn't involve a lot of ingredients and tastes so yummy.

Slow Cooker Chicken Stroganoff
1 lb boneless skinless chicken breasts
1 can cream of mushroom soup (I use Campbell's healthy request)
1 container of Philly cooking cream (I usually use the plain, but they were out of that so I used the Italian herb and cheese)
1 packet of Italian dressing mix
1 container of mushrooms of your choice (I used sliced white)
1/3 cup chicken broth
1/2 bag of egg noodles (I actually used no yolk noodles)

Directions
1. Place chicken on the bottom of your slow cooker and pour soup, chicken broth and dressing mix on top. Cook on low for 5-6 hours.

2. Once the chicken is cooked, coarsely shred with two forks. Mix in the Philly cooking cream and mushrooms. Cook on high for another 30 min or so.

3. Cook the egg noodles according to package directions.

4. Serve the chicken mushroom mixture over the noodles. I usually serve alongside some easy steamed veggies.

Enjoy!

Chicken Pot Pie

All of this cold and rainy weather we've been having lately has really gotten me in the mood for some comfort food. This recipe is super easy and definitely healthier than your typical frozen version.

Chicken Pot Pie
- 3 boneless skinless chicken breasts
- 1 pk pre-made frozen pie crusts (contains two; I used an organic brand from Publix. You can make your own crust if you'd like)
- 1 can cream of mushroom soup (I used Campbell's healthy request)
- 1 can cream of chicken soup (I used Campbell's healthy request)
- 1/3 cup low fat sour cream
- 1 bag frozen mixed veggies
- 1/2 sweet onion chopped
- poultry seasoning, salt and pepper to taste

Directions
1. Place chicken in crock pot and and pour soups on top. Season with poultry seasoning, salt and pepper. Cook on low for 5-6 hours.

2. Shred the chicken with two forks and mix in the veggies, onion and sour cream until blended. Cook on low for about another hour and a half.

3. Pre-heat the oven to 400 and allow the pie crusts to thaw out of the freezer for about 10 min.

4. Fill one pie crust with the chicken/veg mixture and top with the other pie crust. I poured a little low fat melted butter on top once it was sealed. Also, cut a few slits in the top so the steam can get out. Bake at 400 for about 45 min or until the crust is golden.

Enjoy!