{Courtesy of Nap Time}

Until about a year ago, a good, solid nap from my child was something that eluded me. We struggled through that transition stage from two naps to one and Claire just didn't want to work with her tired Mama. That is until she turned 14 months and something just clicked. She gave me one, glorious 3-hour nap. And again the next day. And the next. And so it went, like clockwork magic, day after day after day. And sometimes, when she's feeling really nice, she'll sneak in a 4 or 5 hour nap here and there. But on the regular, I get about three hours during the day to catch up on housework, regain my sanity and sometimes, sneak in a nap myself. It is honestly what keeps me energized on crazy days of tantrums and potty training. 

We recently went through about two and a half weeks of a nap revolt. Yes, I wanted to pull out my hair on a few of those days, but praise the Lord all is back to normal! Toddlers, they like to keep you on your toes alright!

All that to say that earlier this week, in an attempt to celebrate restored sanity in our house (and because I realize I have no idea how much longer I will have the luxury of these marathon naps) I decided to try a new, ridiculous looking recipe for chocolate chip cookies. Little did I know that I would discover the worlds best chocolate chip cookie! But please, don't take my word for it, make them yourself and you'll see.

I'm not sure exactly how these are sooo amazing, but it seems to me that the method is key, so trust me on this and be sure to follow the recipe to the letter. Got it?  Fantastic! But be warned, these cookies are no joke! The only adequate word to describe them would be ginormous [to quote Buddy the Elf.] So get baking, my dears and enjoy!

Levain Bakery Chocolate Chip Cookies (copycat recipe)
found on Brown eyed Baker

Ingredients
3 cups (13½ ounces) bread flour
1 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon kosher salt
1 cup unsalted butter, cold and cut into cubes
¾ cup + 4 teaspoons (6 ounces) light or dark brown sugar
½ cup granulated sugar
2 eggs, cold, lightly beaten in a separate bowl
1 teaspoon vanilla extract
1½ cups dark chocolate chips (I used 1 cup dark & 1/2 cup white)
1 cup walnuts, toasted and coarsely chopped (I substituted pecans)

Directions

1. Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
3. Using an electric mixer, beat the butter on medium speed until it comes together in one cohesive mass, about 1 minute. Add both sugars and continue to beat for another 1 to 2 minutes, until all of the sugar has been incorporated into the butter. Gradually add the eggs and vanilla and continue beating on medium speed until mixed, scraping the sides of bowl once (the batter will appear lumpy). Reduce the speed to medium-low and gradually add the flour mixture until just a little bit of flour still remains. Stir in the chocolate chips and nuts with a rubber spatula.
4. Divide the dough into 12 even pieces, just grabbing it by the handful and roughly shaping it into a ball (it should not be smooth). Place them (evenly spaced) on the prepared baking sheet. Refrigerate for 30 minutes.
5. Preheat oven to 375 degrees F. Bake for 18 to 24 minutes, or until light golden brown on top. Let cool for 5 minutes on the cookie sheet, then remove to a wire rack to finish cooling. Leftovers can be stored in an airtight container at room temperature for up to 4 days.

{On Frugality and Pulled Pork}

You could say that the past couple of years has really transformed the way we meal plan around here.
You see, not only are we now feeding an additional mouth, but our budget has changed quite a bit since I no longer work full-time. We've always kept a pretty modest budget, so we've simply tried to add a few helpful practices to make sure we get the most out of each dollar and aren't frivolous spending hard-earned cash we could be saving!

Three very helpful things I've implemented to help us create and stay within our monthly food budget, while still buying high-quality ingredients, have been to spend some time clipping coupons, consciously look for the best deals before going to the store and bringing cash only for groceries. These things alone, while new for us, have been a big help!

I hope to share more in the future about some other things we've done to cut back on expenses and our goal to live completely debt-free, but for now let me to touch briefly on these three ideas.

First of all, let me just say that I am no fanatic couponer (nor do I have any desire to be!) but I do spend five to ten minutes every Monday going through the mailers for good coupons on items I already need to purchase. I am very conscious to only save a coupon if it is something I am already going to purchase, otherwise I end up spending more than I need to anyway!

Secondly, I pay closer attention to store ads and deals. For instance, I have learned that Sprouts typically has some of the best deals on seasonal & organic produce and certain meats (this week I got fresh Ahi fillets for $5.99/lb.!) Just being more aware of sales and such has not only saved us money, but allowed me to buy more pricey items we wouldn't normally spend the money on.

And finally, a brand new practice we've implemented is paying cash for groceries. While not rocket science, it definitely makes me think twice before buying something we don't necessarily need and keeps the budget in check. Since I've got a competitive nature, this is kind of a fun thing for me to see how much I can come in "under budget".

So now you know a bit more about where my head is at lately, I want to share a great recipe I recently tried for Pulled Pork! I should probably tell you that this is not something I would normally cook, but while grocery shopping at Sprouts last week I noticed a really great sale on boneless pork loin, like a REALLY great deal! So I purchased one and started looking for a fresh, new recipe to add to our menu. I quickly came across a simple crock pot recipe on Chow.com that looked promising. Of course, my husband was thrilled as pulled pork BBQ sandwiches are right up his ally. So you see, it was a win/win!

This was such a delicious meal (& made for excellent leftovers!) And sandwiches are just one of many possibilities. I'm thinking tacos or a salad would be equally tasty, and not to mention a great option for company or a party!

 Easy Slow Cooker Pulled Pork

2 medium yellow onions, thinly sliced
4 medium garlic cloves, thinly sliced
1 cup chicken stock or low-sodium chicken broth
1 tablespoon packed dark brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt, plus more as needed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
2 cups barbecue sauce (optional)

1. Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
2. Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
3. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.

{Dinner Last Night: Thai Chicken Pizza}

Last night was pizza night at the Hansens. But not just your average slice of pie, I tried my hand at a Thai-inspired recipe I found in an old issue of Eating Well! Take that, Pinterest. It was quite a stretch from our typical pizza combos, but delicious nonetheless and certainly one we'll make again. A nice change up and definitely a hit with our little one, who licked the crust clean of its savory peanut sauce!

Thai Chicken Pizza
Recipe from Eating Well Magazine circa 2007

Ingredients
20 ounces prepared whole-wheat pizza dough, (or you could prepare from scratch)
1/4 cup smooth natural peanut butter
3 tablespoons water
2 teaspoons reduced-sodium soy sauce
2 teaspoons rice vinegar
2 teaspoons minced fresh ginger
1 clove garlic, minced
1 teaspoon canola oil
8 ounces boneless, skinless chicken breast, trimmed and diced
1 red bell pepper, diced
4 scallions, thinly sliced
2/3 cup shredded part-skim mozzarella cheese

Method

1. Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
2. Roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.
3. Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.
4. Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.
5. Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.
6. I also added a touch of crushed red pepper and fresh cilantro just before serving. Enjoy!

{Dessert Hummus, You're Welcome}

I saw this recipe on Sprouts Facebook page last week and was determined to give it a try. A lover of hummus and a self-proclaimed sweet tooth, it sounded like a combo made in heaven. Friends, my instincts served me right and I am obliged to pass on the delicious treat with you.

My husband says it reminds him of soft cookie dough. Can't go wrong there, but {shhh} don't tell anyone that it's a much healthier alternative! With plenty of digestive-friendly fiber and healthy fat, this sweet snack has a lot to offer and will leave you satisfied for hours. Definitely a snack the whole family will love!

Oh and Happy March, by the way!

 
Dessert Hummus
roughly 8-10 servings

1 cup garbonzo beans
1/2 cup natural peanut butter
1/4 cup pure maple syrup
1 tsp. vanilla
pinch sea salt
1/3 cup dark chocolate chips

Blend the first five ingredients in your Vita-Mix or food processor until smooth. Stir in dark chocolate chips and serve with graham crackers, apple slices or better yet, cinnamon-sugar pita chips!

Happy snacking!

{Foodie Friday: Blueberry Crumble Muffins}

As soon as I saw these in the current Clean Eating Magazine I knew I had to test them out! Because anytime someone claims that a healthier version of a classic brunch favorite is just as tasty, I simply must give them a try.

These blueberry crumble muffins are exactly as the article claims: moist, fluffy and detectably (and about 1/3 less calories than traditional versions!) I really believe it's the crumble factor that lends these muffins their sinful-tasting goodness. Paired with our morning coffee, these were nothing short of heavenly and will most definitely be showing up in my kitchen again!

Bon Appetit, muffin lovers!

Blueberry Crumble Muffins
recipe from Clean Eating Magazine

Ingredients

2 cups plus 3 Tbsp white whole-wheat flour, divided
2/3 cup plus 3 Tbsp organic evaporated cane juice, divided
1 oz raw unsalted pecans, finely chopped
1 1/2 tsp ground cinnamon, divided
1/4 tsp plus 1/4 tsp ground nutmeg, divided
1/2 tsp plus 1/8 tsp sea salt, divided
2 Tbsp organic unsalted butter, melted
2 tsp baking powder
1/2 tsp baking soda
2 cups fresh blueberries, washed and dried thoroughly
1 large egg
1 cup low-fat buttermilk
3 Tbsp safflower oil

Directions

1. Preheat oven to 375 degrees and line a 12-count muffin tin with paper liners.
2. Prepare crumble topping: in a small bowl, combine 3 Tbsp flour, 3 Tbsp cane juice, pecans, 1/2 tsp cinnamon, 1/8 tsp nutmeg and 1/8 tsp salt. Drizzle in butter and stir with a fork until just moistened. Set Aside.
3. In a large bowl, whisk together remaining 2 cups flour, 2/3 cup cane juice, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp salt, baking powder and baking soda. Gently stir in blueberries. IN a medium bowl, whisk egg, buttermilk and oil. Add to blueberry mixture and stir until just moistened. Spoon into muffin cups.
4. With your fingers, crumble topping over muffin batter. Bake in center of oven, rotating tin halfway through, until edges are lightly browned and a toothpick comes out clean when inserted in center, 18-20 minutes. Remove from oven and let cool in tin for 5 minutes. Carefully remove muffins from tin and transfer to a cooling rack.

{Foodie Week} Flourless Peanut Butter Cookies

To conclude Foodie Week here at HWTH I have a sweet treat for ya! Of course a self-proclaimed sweet tooth like myself couldn't leave you without dessert! While not exactly healthy, I love recipes like this one because they're incredibly simple and chances are, you already have all the ingredients in your pantry. Believe me, I was pretty skeptical that a cookie containing a mere four ingredients (and no flour or butter) could be anything above sub-par. Folks, I am proven wrong.

These peanut butter cookies are superb! In fact, I will likely never touch another peanut butter cookie recipe. They are sweet, delicate and well, very peanut buttery. But I believe the magic really comes to life with the sprinkle of sea salt I added to the finish. It cuts the sweetness perfectly! But I must make one request of you - please, please make sure to use natural peanut butter! Otherwise, I fear the added sugar in other varieties would completely ruin these. Seriously, don't do it.

And finally, I just wanted to thank you all for taking part in my first ever Foodie Week! I had a lot of fun putting together some of our new favorites and I hope you get a chance to try one or two (or all!) of the recipes I shared this week! 

Without further ado, I give you these scrumptious little bites...

Flourless Peanut Butter Cookies

Ingredients

1 cup natural peanut butter
1 cup sugar (I used half regular & half brown sugar)
1 large egg, lightly beaten
1 teaspoon vanilla extract
Coarse sea salt

Directions

1. Preheat the oven to 350 degrees.
2. In a medium bowl, mix the peanut butter, sugar, egg and vanilla until well combined. 
3. Spoon 1 tablespoon of mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
4. Bake until golden around edges, about 10 minutes.

Happy Friday and have a wonderful weekend!

{Foodie Week} Baked Chicken Tacos

Truth be told, today's recipe came to be one evening because I planned to make chicken enchiladas, but started dinner really late and realized I didn't have all the ingredients I needed to make the enchilada sauce (we'll just chalk that up to mommy brain!). And so it morphed into the next best thing, baked chicken tacos! And lucky for us, they came out quite tasty. I love when that happens!

Baked Chicken Tacos

Ingredients

2 boneless, skinless chicken breasts
1 jalapeno, diced and seeded
1/2 can black beans, no salt added
1/2 can corn, no salt added
1/2 cup salsa
8 small corn tortillas
1/2 cup shredded cheese
olive oil
taco seasoning
sea salt
fresh ground black pepper

optional for serving
salsa
avocado
cilantro
sour cream


Directions

1. Preheat over to 375 degrees.
2. Season chicken with taco seasoning, sea salt and fresh ground pepper, to taste. Heat olive oil in a non stick pan over medium-high heat. Cook chicken about 5 minutes on each side.
3. Shred cooked chicken breasts using two forks to separate the meat.
4. Layer each tortilla with shredded chicken, beans, corn, jalapeno and salsa and place in a rectangular dish.
5. Once all the tortillas are filled and placed snugly in the baking dish, sprinkle each individual taco with shredded cheese.
6. Place baking dish in the oven for 15-20 minutes, until cheese is melted and tacos are heated through.
7. Serve immediately and top with salsa, sliced avocado, sour cream and fresh cilantro.

{Just for the record, this heaping plate was my husband's}

{Foodie Week} Roasted Mushroom Quinoa

Today's recipe is a side dish and the star of the show is one of my favorite grains, quinoa! Simple to make and mild enough to serve aside most any dish, this is one of those recipes I will definitely serve over and over again!

Quinoa is a nutritional powerhouse, high in protein, iron and calcium and extremely versatile. In fact, on numerous occasions I've served it for breakfast! There are so many delicious ways to prepare quinoa, though I am partial to the addition of meaty mushrooms!

Now forgive me for the lack of green in my photos, as I didn't have fresh parsley on hand so I substituted dried parsley. It was still delicious. No, make that perfect. It was quinoa perfection.

 And p.s., served hot or cold, these leftovers are delish!!

Roasted Mushroom Quinoa
recipe from Clean Eating magazine

Ingredients

1 lb cremini mushrooms
2 cloves garlic
1 large shallot
1 Tablespoon olive oil
1/4 tsp sea salt
1/4 tsp fresh ground black pepper
1 cup quinoa (I used a combo of red and white quinoa)
1 loosely packed cup fresh parsley leaves, roughly chopped


Directions

1. Preheat oven at 425 degrees. On a large baking sheet spread mushrooms, garlic and shallot. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Bake, using a spatula to toss once or twice, for 25 to 30 minutes, until mushrooms are dark brown and tender and garlic and shallots begin to crisp.
2. Meanwhile, prepare quinoa according to package. (Here's a great website with instructions if you're not familiar with cooking quinoa)
3. In a large serving bowl, combine mushroom mixture and quinoa. Sprinkle in parsley and toss to combine. Serve immediately or refrigerate and serve cold.

{Foodie Week} Sweet & Salty Popcorn

A favorite snack around here is air-popped popcorn. It's a delicious, inexpensive, low-calorie, high fiber snack that we can really feel good about eating!

 I don't know about you, but when it comes to popcorn, I am partial to the ever famous sweet/salty combo. Oh, kettle corn...

However, I recently stumbled upon what is my new favorite combo. It really hits the spot when I'm hankering a sweet & salty snack, but with way less sugar than kettle corn! The addition of coconut oil infuses a lovely hint of exotic sweetness while the dark chocolate melts into the warm kernels, all balanced out by the touch of sea salt - be still my heart!! And because dark chocolate is so rich, it doesn't take much to satisfy a pesky sweet tooth!

I can definitely get on board with healthy snacks that tastes awesome.

 Sweet & Salty Popcorn

Ingredients

1 teaspoon coconut oil
1/4 cup popcorn
1 Tablespoon dark chocolate chips
Pinch coarse sea salt

Directions

1. Heat oil in a large nonstick pan over medium-high heat.
2. Add popcorn to pan and cover until fully popped.
3. Add chocolate chips and sprinkle with sea salt.

{Foodie Week} Coconut Breakfast Pudding with Sauteed Nectarines

Happy Monday, friends! I've got a special treat for you this week: it's Foodie Week here at HWTH! I recently realized how little I've posted in the recipe arena and I'm here to remedy that! We have indeed been cooking up some new flavors lately, as well as our tried and trues, but some of them have really stood out and I'm here to share them with ya! Enjoy the five new recipes I've got this week and let me know what you think!

This first one is quite possibly the very best variation of oatmeal I've ever tasted. It's creamy and comforting and infused with some of my favorite flavors! Definitely a keeper and will likely be showing up on my next brunch menu.

Don't be fooled, while they may look fancy, these oats are simple enough to make on any given Tuesday! Just a word to the wise, as tempting as it may be to skip the overnight soaking of the oats, I promise it's worth it as the subtle coconut infusion really gives this recipe that extra something special. This dish even gets my non-breakfast eating husband on board with oatmeal, and that's saying a lot!

Coconut Breakfast Pudding with Sauteed Nectarines 
recipe from Whole Living

Ingredients

2/3 cup old-fashioned rolled oats
1/3 cup unsweetened shredded coconut
1 cup Unsweetened Almond Milk
1/8 teaspoon ground cinnamon
Pinch of coarse salt
2 teaspoons coconut oil
2 nectarines, sliced
1 tablespoon maple syrup, plus more for drizzling
1/4 cup unsweetened large coconut flakes, toasted

Directions

1. In a bowl, combine oats and shredded coconut with 1 1/2 cups water and refrigerate overnight.
   
2. Transfer mixture to a saucepan and add milk, cinnamon, and salt. Bring to a boil, then reduce heat and simmer, covered, until creamy, about 12 minutes. Remove from heat, stir, and cover.
   
3. Heat oil in a medium skillet over medium-high heat and saute nectarines until golden, 1 to 2 minutes, before stirring in syrup.
   
4. Divide oats between two bowls and top with nectarines and coconut flakes. Drizzle with additional syrup, if desired.
   

Shiitake Hot & Sour Soup

I happened to catch an episodes of Dr. Oz while my girl was napping last week. While I'm not typically into daytime TV, I'm glad I stumbled upon this episode because it gave me some great recipe inspiration, including this one I whipped up for dinner last Saturday. This soup contains several immunity boosting ingredients like mushrooms, onion, ginger and garlic, making it a perfect cold and flu fighter.  Plus it's got a definite kick, making it a winner with my husband!

I would only make the following changes next time to make it even better: 1) reduce the amount of lemon juice by about 2 Tbsp, and 2) add some Chicken Bullion to enhance the depth and flavor.In my personal opinion, it would take this recipe from great to superb!

Shiitake Hot and Sour Soup
Recipe  from Dr. Oz

1 tbsp grapeseed oil
1 jalapeño, minced with seeds
1 tbsp minced ginger
1 tbsp minced garlic
2 bunches scallions, green and white parts sliced, 2 tbsp greens reserved
1 lb shiitakes, stems removed and tops 1/4-in sliced
2 1/2 quarts chicken stock or low-sodium chicken broth
2 tbsp naturally brewed soy sauce
Juice and zest of 2 lemons
1 block silken tofu, cut into 1/2-inch cubes
2 cups shredded carrots
Freshly cracked black pepper

Directions
In a stockpot over medium-high heat, add oil and swirl to coat the bottom. Add jalapeño, ginger, garlic and scallions. Sauté until aromatic, about a minute. Add shiitakes and sauté 2 minutes, until softened.

Add stock and soy sauce, bring to a simmer and reduce by 20%, about 5 minutes. Add lemon juice, tofu and carrots and cook gently for 2 more minutes to heat tofu through. Season with black pepper.

Ladle soup into serving bowls and garnish with reserved scallion greens and lemon zest.

{Gluten-Free} Double-Chocolate Brownies

When you experiment in the kitchen, as I frequently do, you have your share of failed dishes. But then there are those times when you stumble upon perfection and friends, those make all the other failed attempts worth the hassle! Just yesterday I discovered a recipe that has me swooning!

I love a good brownie, but because of their outrageously high caloric and fat content, I keep my consumption of said treats to a very rare occasion. It's just the way it's got to be when you're trying to keep a clean diet! But I came across this gluten-free recipe and while I was skeptical about its minimal ingredients and lack of flour, butter and sugar, the raving reviews peaked my curiosity. And since I had all 7 ingredients on hand, I decided to give them a shot.

Holy goodness, the results were awesome! No, make that AWESOME!! They are rich and gooey and chocolatey and completely outofthisworld!

Don't be fooled, I am not claiming these are "healthy" and to eat the entire batch, but they are certainly a healthier alternative to the classic brownie. With ingredients like nut butter, natural sweetener and cocoa powder, they are certainly a worthy replacement for traditional baked goods. And because these are gluten free, they are a suitable treat for those with a wheat intolerance!

If you're looking for a decadent Valentines treat, these are just the ticket! 

Double Chocolate Brownies
Borrowed from A Home in the Making

Ingredients:

16 oz of almond butter, creamy or crunchy
2 eggs
1 cup honey or agave nectar
1/2 cup cocoa powder
1/2 teaspoon sea salt
1 teaspoon baking soda
5 ounces dark chocolate bar, chopped, or chocolate chips

Directions:

1. Preheat oven to 350.
2. Mix almond butter, eggs, & honey. Mixers work better than a whisk. Add in cocoa powder, salt, & baking soda. Fold in chopped dark chocolate/chips. 
3. Spread into a greased  9×13 pan.
4. Bake for 20 to 25 minutes. Let cool before cutting.

images via

Broiled & Spiced to Perfection

Here in California, we've been enjoying some unseasonably gorgeous weather! But despite the sunshine, we've been eating lots of cozy, wintry meals. Take for example, breakfast this morning (and most mornings these past two weeks!); broiled spiced grapefruit. I just love the warm flavors this method adds to this yummy member of the citrus family! Plus, it's a delicious way to get that extra dose of vitamin C during this cold and flu season!

Wherever home may be for you, I hope you're staying warm and healthy! Happy Wednesday!

Broiled Spiced Grapefruit
serves 1
1/2 grapefruit
1 T pure maple syrup
1/2 tsp best quality vanilla
pinch each ground cinnamon, nutmeg and cardamom

Paula Deen Sans the Butter

There are countless reasons I love Pinterest, one being the overwhelming collection of recipes I have saved to try for later! This particular soup has been tempting me with it's deliciousness for a couple of weeks and I was determined to try it out last week. Who even knew that Paula Deen's boys had such a knack for cooking?

Let me just say that it just may be my favorite way to eat lasagna-EVER! It oozes flavor, and a plus, is much healthier than anything I've ever seen Paula make:)  I wouldn't change a single thing about this recipe, and that is saying a lot!! And please, whatever you do-DO NOT skip the fresh basil, as it makes all the difference for this recipe!

Bobby's Lighter Tastes Like Lasagna Soup
Recipe from Deen Bros.

2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
8 Whole-wheat breadsticks or grissini (optional)

Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)

image/via

If Elvis Had a Cookie...

This little combo would have been his signature! I found this recipe last week and just knew I had to try it! I mean, who can resist a good peanut butter, banana, chocolate combo? Not me-especially when it's a clean version! They were everything I hoped they would be and perfectly crisp right out of the oven (making it far too difficult to stop after just one!).

Banana & Peanut Butter Flaxseed Cookies
recipe from Clean Eating Magazine

2 cups whole-wheat pastry flour
2 tbsp ground flaxseed
1 tsp baking soda
1/2 tsp sea salt
1 medium banana, mashed
3/4 cup pure maple syrup
1 cup unsalted natural peanut butter
2 tsp pure vanilla
1/4 cup mini dark chocolate chips, optional

Preheat oven to 350°F. Line a large baking sheet with parchment paper.
In a medium bowl, combine flour, flaxseed, baking soda and salt. Set aside.
In a large bowl, mash banana with a fork. Stir in maple syrup, peanut butter and vanilla until well combined.
Add flour mixture to banana mixture, stirring just to combine; do not over-mix. Fold in chocolate chips, if desired. Drop dough by rounded tablespoons onto baking sheet. Bake for 10 to 12 minutes, until lightly browned. Transfer sheet to a wire rack to cool slightly, about 2 minutes. Remove cookies from sheet and let cool directly on rack.

Freezing Meals: Part 2

I give you installment two of my meal freezing adventures (read more on Part 1 here)! Chris and I should now be well-prepared for the upcoming days of not having the time to prepare our favorites, as our little one will be occupying much of our precious spare moments! I'm excited and motivated to continue doing this in the future, since it really takes no more time to double up a batch of a good, freezable soup or hearty meal and freeze it for later!

Our final efforts left us with four soups and a lasagna my mother-in-law made me (which separated into 4 meals for 2). My mom and I quadrupled each recipe, leaving us each several meals worth of soups! And not only was it a productive Sunday afternoon, but we had fun in the process! I will definitely be doing this again!

Here's a glimpse at the fruits of our labor:

Turkey Chili 

This is the simplest chili recipe of all time! It is always my fall back if I am not trying out some new, fancy version. Of course, feel free to change it up to your liking-I happen to like mine with a bit more corn and sometimes I like to mix kidney and black beans:)

1 lb. ground turkey, browned

1 can no-salt added corn, drained

2 cans kidney beans, drained and rinsed

1 large container salsa

2 packets chili seasoning

 

Mix all ingredients in a large stock pot. Cook over medium heat for about 1-2 hours. Though the longer you cook, the better the flavors will meld together.

Chicken Noodle Soup

Because the noodles don't freeze very well, we opted to leave them out. As it is easy enough to add them when reheating the soup. Of course, omitting them gives you the freedom to switch it up with wild rice as my husband prefers.

1 (3 to 4-pound) whole chicken, cooked and shredded
1 quart low-sodium chicken broth
2 medium onions, roughly chopped
2 carrots, roughly chopped

2 celery stalks, roughly chopped

2 Tbsp, olive oil

2 cubes chicken bullion

salt and pepper to taste

1/4 lb. egg noodles (or wild rice)

Heat olive oil over medium-high heat in a dutch oven. Add onions and cook until soft (3-4 minutes). Add celery and carrots and cook until softened (another 3-4 minutes). Add chicken stock, bullion and shredded chicken, cooking until heated through. If adding noodles, pour into soup about 5 minutes before serving. Add salt and pepper to taste.

Potato Leek Soup

 A new favorite of ours and a perfect accompaniment to grilled paninis on a chilly day! Plus, this soup is a cinch to make.

Carrot Ginger Soup

This is my all-time favorite soup and so worth the prep time! It embodies the wonderful flavors of Fall and  comforts the soul with just a few sips.

And there you have it, my first adventure in meal freezing (on a large scale, anyway)!

Kitchen Comfort

How much are you all loving this rainy, fall weather?! Just in case you don't have a simple, go-to soup to cap off the lovely, fire-worthy weather, I'm going to supply you with a must try recipe for Potato Leek Soup that will simply knock your big, fuzzy socks off!!

My favorite thing about this version is its simplicity. In fact, the reason I chose to try this particular recipe was because I had all the ingredients on hand and it didn't require more than 30 minutes! But don't let the simplicity of flavors fool you, as it's bursting with hearty flavor. At least my husband, being the manly-man eater he is, loved it! In fact, he finished off three bowls, barely leaving me with leftovers for the following day:) I think leaving it slightly chunky was a good call as it added some texture, much like a baked potato soup.

Well done, Amy Finley, well done!

Potato and Leek Soup
recipe from Food Network's Amy Finley

2 tablespoons butter
2 large leeks, white and pale green parts only, well rinsed to remove sand grit, chopped
2 russet gold potatoes, peeled and cut into small chunks (I used Yukon Gold)
1 quart low-sodium chicken stock
1/2 cup heavy cream (You could also use 2% milk if that's what you have on hand)
Salt and freshly ground black pepper
Chopped fresh chives, for garnish (optional)
Special Equipment: an immersion blender, or blender

In a large saucepan over medium-high heat, melt the butter and saute the leeks until soft, about 3 to 5 minutes. Add the potatoes and stock and cook until the vegetables are cooked through and beginning to fall apart, about 15 to 20 minutes. If using an immersion blender, submerge in the soup and puree until smooth but with some small chunks remaining. *If using a blender, ladle the soup into the blender and blend until smooth but with some small chunks remaining. You may have to do this in 2 batches. Add the cream and blend to combine, then check for seasoning and add salt and pepper, to taste. Serve hot ladled into soup bowls and topped with some of the chopped chives.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Anatomy of a Fall Weekend

The weekend can be described as nothing other than yummy! It's finally Fall and we lived it up as such. Our Friday night consisted of my husband's favorite Tomato Bisque Soup, grilled cheese sandwiches (made with each of our favorite cheeses) and pumpkin pie - Delish! 

While the rest of the weekend consisted of successful baby consigning, our monthly couples' massage followed by a lunch date, a lazy morning of breakfast in bed and a win for the Raiders (which made me husband positively gleeful!!). And unlike the past few years, the weather even cooperated with the calender and graced us with lovely overcast Sunday!

So even though I have an insane week ahead, I'm feeling rested and wonderful, thanks to a relaxing few days! 

And because I would love nothing more than to pass on my Fall enthusiasm, here is the "secret" recipe for my tomato bisque sip soup, a definite favorite with our friends and family members!

Tomato Bisque Sip Soup 
3 -14 1/2 oz cans dice tomatoes with garlic and onion
1 Tbsp  Balsamic Vinegar
1 Tbsp packed brown sugar
1 1/2 tsp finely shredded orange peel
1/4 tsp cracked black pepper
3/4 Cup whipping cream
1 to  2 oz Parmesan cheese, shaved

Place 2 cans of tomatoes in blender.  Cover and process until very smooth.  Transfer to a large saucepan.  Cover and process remaining tomatoes, vinegar, brown sugar, orange peel and pepper until very smooth.  Transfer to sauce pan.  Bring to a simmer over medium low heat.  Simmer, uncovered, for 5 minutes; remove from heat.

To serve, return soup to a simmer; stir in whipping cream until combined.
Serve in demitasse cups (3 oz coffee cups) or heatproof small glasses.  Sprinkle each serving with cheese and additional pepper.  Makes 5 1/2 Cups (about 16 1/3-cup appetizer servings or 4 main dish servings).

Cravings of the Pumpkin Variety

Didn't I tell you I've been cravings all things pumpkin lately? It's like I see pumpkin in a recipe and my taste buds go crazy! I'm having a really difficult time knowing if it's just my obsession with Fall flavors or this baby girl of mine wanting it so badly. Either way, it's a lot healthier than many cravings I could be having so I am happy to oblige!

I should mention that I rarely stray from a recipe the first time I try it out, but with this particular recipe I did make a few adjustments. I know, I'm living on the edge! But due to the fact that I had already prepared a batch of brown rice for another recipe, I substituted it for the Arborio rice the recipe calls for and I used skim milk in place of the 2% listed because that is always what I have on hand. I would say that overall this is an excellent recipe! It oozes the deep, flavorful essence of pumpkin pie, with a slightly nutty texture. Although my husband loved the flavor, he wasn't quite sold on the chewier texture the brown rice added. Perhaps next time I will try it with the Arborio, or maybe I'll even get a little adventurous and use quinoa as one review suggested!

And whatever you do, please don't forget the fresh cinnamon spiced whipped cream!

Pumpkin Rice Pudding
recipe adapted from Ellie Krieger

Ingredients
for the rice pudding
2 cups water
1 cup brown rice
3 cups skim milk
1 cup solid-pack pure pumpkin (not pumpkin pie filling)
3/4 cup honey
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon, plus more for garnish
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
  
for the whipped cream
1/3 cup heavy whipping cream, whipped
1-2 Tbsp vanilla sugar
Sprinkle of cinnamon

Method

Preheat the oven to 375F.

Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.
While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.

Oh My Heavens!

Let me first sincerely apologize for what I'm about to do... 

Because I feel certain that you will fall head-over-heels when I show you what I found.

Pumpkin Cinnamon Rolls with Cream Cheese Icing!

Pumpkin + Cinnamon Rolls? Did the heavens just part, people?

I'm sorry, but Fall just doesn't get any sweeter than that!

Geez, here I am trying so hard not to give in to sweet pregnancy cravings and then I stumble on this deliciousness. I'm thinking a girls' brunch is in order very soon (so at least I can share the love)!

image/via