Sweet Potato w White Beans & Kale

Ok, this barley qualifies as a "recipe" by any stretch of the imagination, but I am trying to incorporate more vegan meals into our routine and this was a SUPER easy lunch I made that Logan and I totally loved. I've also never posted about the amazingness of kale chips before so that made it worthy of a post on it's own.

Here's what you will need

Serves 4

2 sweet potatoes, scrubbed

1 15oz can white beans, drained & rinsed

Kale, finely chopped- stems removed

Olive oil

Salt

This was for lunch, with a 2 year old, feel free to oven bake the sweet potatoes when you make this- I didn't have time!

I punctured both potatoes & microwaved them on 70% power for about 7 minutes- until cooked through- split them in half, sit to cool.

Preheat oven (or toaster oven!) to 350

Cover a baking sheet with foil. Place a layer of the chopped kale on the sheet.

Spray or drizzle with olive oil and lightly salt w sea salt.

Bake for about 7-10 minutes until crispy but not dark brown, watch it- you want it to still be green!!

I chopped the kale super fine because I wanted to add texture to the dish, so we called them kale "microchips", then Logan called them "crunchies" when he asked for MORE, THREE TIMES, so now that's what they are.

YUM!.

Cheeseburger Casserole

This has been a go-to comfort food for me forever! It used to involve a certain box of shells and a silver packet full of yellow goo that could out live a hamster called "cheese". I promise you this will not be that much more time consuming, and you will feel SO much better knowing what's in it. Don't get me wrong- short cuts and shelf-life have a time & place, and I am aware that cream cheese counts as a processed food- but it's also a cheese product that requires refrigeration, so I feel better about it. Period.

Here's what you'll need (FYI this makes a GIANT skillet of food- we had this over about 3-4 nights for dinner and 2 lunches)

1 lb ground beef

1 small yellow onion finely chopped

1 bag elbow macaroni (16oz, Trader Joe's, 99cents!)

1 6oz can tomato paste

1 15oz can diced tomatoes, no sodium added, drained

4 big handfuls shredded cheddar cheese (get a big block and shred it, melts better, less preservatives you'll be glad you did)

8 oz cream cheese, cubed

2 carrots finely shredded w the cheese grater (sometimes I use carrots, I used to do finely chopped red bell pepper, but Logan is not down with that. You can also do sweet potato or add mushrooms- or ALL of that, get those veggies in there so you don't have to make a side dish!)

In a giant skillet cook the ground beef (about 7-10 minutes add onions when beef is nearly cooked, then sautee another 5 minutes or so. Add a bit of salt & pepper to taste. Drain on a plate covered in paper towels.

In a large sauce pot, cook the noodles according to package- & drain. Put the skillet back on the stove on low heat, pour the noodles in, add the beef and onions and slowly stir in remaining ingredients- carefully- this will be one FULL skillet. 

Once all ingredients are stirred in, heat on low and stir for another 5-10 minutes to get the cheese all melty and delicious. Add salt & pepper to taste. 

We topped this with fresh heirloom tomatoes & chives from the garden for some next-level yumminess.

A fun upgrade to a childhood comfort-food classic. You're welcome.

Spinach & Mushroom Pasta

I think I make this at least every 6 weeks, different variations, but the theme is the same- veggies, carbs, protein, one bowl- dinner for more than one night, boom.

Here is what you will need
Noddles ( I used a little more than half a package of Trader Joe's fusili)
Raw baby spinach finely chopped, several handfuls
1 large portabella mushroom, chopped
about 7 shiitake mushrooms, chopped
4 sprigs fresh rosemary
1/2 a yellow onion, chopped
1 T butter
1 T olive oil
Salt to taste
1/2 cup Greek yogurt
1/4 cup Parmesan cheese

In a skillet, melt the butter, add olive oil, heat on medium about a minute- add onions and sautee about 5 minutes, add rosemary- reduce heat to low, cover 5 more minutes.
Remove cover- add mushrooms- stir, cook about 5 minutes. Turn off heat- cover.
Meanwhile cook pasta to al dente according to package directions- drain.
Put the chopped spinach in a large bowl, dump the super hot pasta on top of the spinach immediately after you drain it, let sit for a few minutes, then (remove rosemary sprigs from skillet) add mushroom/onion mix to the bowl.
Top with yogurt and Parmesan, stir until all are incorporated.
I served this with Trader Joe's meatless meatballs, and got a "so tasty!" from the two year old- so guess we'll do it again soon...like leftovers, tomorrow night ;)

Crock pot BBQ Garlic Chicken

Call me crazy, but I feel like loading up on garlic is one of the mainstays of our "stay-healthy" routine around here. I usually kick it up an extra notch or 10 right before we travel, must be a blast to work out next to me this week.

Here is one that came, as usual, from what we had and an extreme lack of time or planning. So much so, all I have is the blurry photo above from the day after we had it for dinner on potato bread as my quick lunch while getting ready for our trip! Sorry bout that guys!!

Here is what you will need:

1 package boneless skinless chicken breasts

about 1 1/2 cup bbq sauce

8-10 cloves of garlic (I used a whole head, c'mon!)- peeled and cut in half or crushed a bit

about 1/2 a cup water or broth (veggie or chicken)

salt, paprika, garlic powder

Put chicken and garlic in crock pot

add about 3/4-1 cup bbq sauce (cover top of chicken)

Pour water or broth in on the side, not over the bbq sauce chicken

Low for 4 hours or until chicken is cooked through & shreds eaisily- mine was done-da-da at 4 hours but well done, I probably could have finished it off at 3:30 or 3:45.

Transfer chicken to bowl, use a slotted spoon to transfer the garlic as well.

shred chicken using two forks

Sprinkle on about 1 tsp paprika, and 2-3tsp garlic powder

add 1/4-1/2 cup bbq sauce

use forks to mix well

taste, then add salt if needed

What you do with this garlic gloriousness is up to you! Top a salad? Roll in a tortilla? Stuff a yummy Hawaiian roll or pita pocket?  (or on potato bread for a blurry sandwich photo, perhaps??) lol.

Awesome Crock Pot Chicken Enchiladas

Wow, these were EASY and soooooo delicious! A while ago my sister told me I had to go get the Salsa Verde from Trader Joe's and mix it with Greek yogurt- then put it on everything, because it's awesome. The time finally came this past weekend, I tried it, and I'm hooked.
This is a perfect summer crock pot recipe that I will definitely make again and again, it's relatively inexpensive and could not be any easier.

Here's what you need:

1 package boneless skinless chicken breasts
1 package whole wheat tortillas
2 jars Trader Joe's salsa verde
1 container Greek yogurt (you will use about a cup)
3/4 a sweet onion diced
2 cups shredded cheese

Lightly spray the inside of the crock pot with olive oil to help prevent sticking. Scatter a small handful of onions across the bottom, place chicken on top of onions, pour about 2/3 of one of the jars of salsa over the top of the chicken. Cook on low about 4-6 hours or until completely cooked through and easily shreddable.
Remove chicken from crock pot, discard liquid.
Place chicken in a large bowl and use two forks to shred it up, let it cool a bit, then add 1 cup Greek yogurt and the remaining salsa in the first jar, use forks to combine well. (I did this on Sunday, then put the chicken mix in the fridge and did all the steps below for dinner Monday)

Preheat oven to 375
(for a freezer meal, follow the steps below, except baking, cover, freeze and bake for about 45 minutes at 375 from frozen when ready)
Line a 9x13 baking dish with foil
Lay a tortilla on a plate and scoop about 3 forkfuls of chicken mix onto the tortilla, top with a half of a handful of onions, 1 T of salsa and wrap shut- place in pan seam side down, repeat until you are out of chicken or the pan is full.
Pour salsa from the 2nd jar generously over the tortillas, top with lots of shredded cheddar cheese, reserve a bit to mix with the greek yogurt for after baking.

Bake 20-25 minutes or until cheese is all melted and bubbly.

Serve with a dollop of the Greek yogurt/salsa sauce, avocado, black beans and rice!

Baked Falafel & 2 fun dips/sauces

My husband and I recently had a rare adult adventure to a grown-ups-only housewarming/birthday party. One of the highlights of the outing for me was the food- surprise, surprise. Our friends had prepared a gorgeous veggie-full spread, including homemade falafel tucked into little pita triangles with cucumber dip on the side for topping.

I haven’t stopped thinking about those yummy bean-balls since, and considering the frozen falafel I buy at Trader Joe’s is one of Logan’s favorite foods- hey, might as well make some from scratch, right?
Ok, I know, part of the joy of falafel is the fried goodness of it all, but to keep these on the good-for-you tip I baked them. So there.

Here is what you will need for the falafel:

2 15oz cans garbanzo beans, drained, rinsed & patted dry w paper towel)

3 cloves of garlic

1/3 of a small red onion

1 big handful each of fresh parsley & cilantro (I used one Trader Joe’s package, stems trimmed)- rinsed & dried lightly w paper towel

1 handful of shredded carrot (press dry with paper towel to remove any excess liquid)

1/3 cup flour

2 tsp baking powder

Salt & pepper to taste (about 1 tsp of ea.)
Pita & veggies for serving and one of the two yummy sauces below...

Combine the beans, garlic, onion & herbs in the food processor, mix until all are completely blended smooth.

Move to a large mixing bowl, add flour, baking powder, salt & pepper and stir until combined. Cover and refrigerate minimum 2 hours- or overnight (which is what I did because I prepped everything one day during nap time, and made them the following day during nap time- this is real life people J )

To bake, preheat oven to 375.

Roll mixture into balls.

Line a baking sheet with foil and lightly grease, place balls about an inch apart and bake for 20-25 minutes. They crack a bit, but are still delicious.

For the cucumber sauce/dip (pictured in the bowl, not on the falafel in the topmost photo- keep reading for that recipe):

1 cucumber, peeled-seeded-grated- drained (press dry w paper towel) I had the small Persian cucumbers from Trader Joe's here, so used 3 of those and just sliced em super thin w my slicer- worked fine!

1 1/2 cups Greek yogurt
2 cloves of garlic, minced
1 T white vinegar
1 T olive oil
1 lemon (zest it, then cut in half and juice it- chop up the rest and toss in the garbage disposal for a quick freshener!)
1 pkg dill from trader Joe's, finely chopped (it was a big, overflowing handful)
Salt & pepper to taste.

Mix all of the above and refrigerate for at least an hour to let the flavors marry. It's good on everything, and my friend Scott says to try this with the addition of fresh mint- you won't regret it!

I have also very recently had the honor of becoming a contributing blogger for MODERN DAY MOMS (pause for applause) YAY!!! You can find my very first MDM blog post HERE and let me tell you, the coconut lime cilantro sauce is out of this world delicious- we made a giant salad with baby spinach, shredded carrots, edamame beans, 3 falafel balls and then poured the coconut, cilantro, lime sauce alllllllllll over it. Perfect cool, veggie-filled dinner for a summer-like day in spring!

Crockpot Angel Chicken

Hi Guys!!! Sorry it took me so long to get back to business here. We've been having way too much fun with the house, Logan and the gorgeous weather. Oh. Sorry again. I realize it's still dumping snow on many of my beloved and I apologize for that last dig about the weather....Here. I'll make it up to you- this is a FABULOUS crock-pot recipe that you will adore. Super-comfort food with out being too horrible for you. I've been meaning to make a version of this recipe for quite some time, but my husband hates cream-of-anything soup so I had to go rouge here, and truly enjoyed the results!! Hope you do too!! 

Here is what you will need:

4 boneless skinless chicken breasts

6-8 shiitake mushrooms chopped

4 cloves garlic chopped

1/4 c chicken broth

1/2 block cream cheese

1 pkg Trader Joe's condensed portabella mushroom soup (no mystery ingredients in this one! YAY!)

2 tsp ITALIAN DRESSING MIX  Do yourself a giant favor and make your own, the packet has who-knows-what in it- takes no time and you will use it LOTS!

Toss it all into the slow cooker. Cook on low for 4-6 hours or until chicken shreds easily and is cooked all the way through. As I have stated many times, every crockpot I have ever owned seems to run on the hotter side- if I make a chicken recipe that says "low for 7-8 hours" I get dried out nastiness. So I check it's shredability around 4 hours, this recipe was ready at the 4 hour mark, I noted 4-6 hours just in case. It should shred easily and be at least 165 degrees internally. 

Use a big spoon, transfer chicken & mushrooms to a large bowl- shred with forks. Then add about 5 spoonfuls of the juice and toss well to keep chicken moist.

Serve with rice, your favorite pasta and a big veggie-filled salad on the side.  (or with shredded cheese and cheerios as Logan is demonstrating below....)

Hope everyone has their toes in the sand and face in the sun SOON.