Share/Like This Post

Thursday, November 21, 2013

Tangy Italian Beef

I saw this recipe in the new Cooking Light magazine. I tried it today and it was so good! Of course I didn't follow the directions exactly but what I did worked great, so below is my version.

Chuck Roast 3-4lbs (I buy the Publix Greenwise beef)
1/2 cup white vinegar
1 T onion powder
1 T garlic powder
1/2 paprika
salt and fresh cracked pepper to taste
1/2 jar of whole pepperoncini peppers and the juice (good quality)
2 T olive oil

Into the crock pot add the vinegar, onion powder, garlic powder, paprika, peppers with juice, salt and pepper and turn to low. Heat a skillet and add the olive oil. Season the meat with salt and pepper and light sprinkle with onion power. When the oil is hot add the meat, sear both sides about 4-5 min per side, until a nice crust forms. Add the meat to the crock pot and cover. Cook on low for 7-8 hours. When the meat is fork tender the meat is done.

This the vinegar, pepper and spices waiting for the yummy seared beef.

Seared beef ready to be slow cooked.

After 8 hours in the slow cooker this yummy piece of beef is ready to be shredded and eaten! (just ignore the little whole in the center, I had to taste it :)

I served this two ways. For my husband and kids I bought small dinner rolls (the one from the Publix Bakery) we put mayo on them then the meat, a slice of provolone cheese, topped with banana peppers and they were delicious! The tangy sauce left over from the meat was delicious to dip in, it reminded me of a french dip sauce but with so much flavor! We had it with fresh veggies and sweet potato fries.
I ate the shredded meat over a large green salad, topped with tomatoes, cucumbers, banana peppers and drizzled the tangy sauce on top. It was so good I had to post it tonight!

Hope you all enjoy this as much as we did!

Monday, October 7, 2013

Beef and Broccoli Stir Fry

I wasn't planning to blog this, (which is why I only have 1 picture, but this was too good and simple not to share) I am always nervous about making a stir fry because I think the meat is usually tough. Today I went to Publix and ask the butcher for a piece of grass-fed "greenwise" organic beef sirloin. I brought the meat home and sliced it in half-lengthwise then cut the meat against the grain into very thin slices. This was key to very tender beef in the stir fry tonight! It has taken many times but I am sure this helps, when the meat slices are too large they are just tough and chewy which don't make for good eats.

1 lb sirloin steak (preferably grass fed, hormone free), sliced thin
1 t cornstarch
3 T soy sauce (I use Tamari, gluten free)
1 T canola oil
1-2 cups fresh broccoli florets
1 cup carrots, sliced thin
1 small onion, sliced thin
4 cloves garlic, sliced thin
1-2 t honey (local if possible)

3 T Soy sauce (GF)
2 t cornstarch
2 t brown sugar
2 T water

Whisk 3 T of soy sauce and 1 t of cornstarch in a large bowl, add sliced beef and gently toss to combine.  Whisk the ingredients for the sauce together and set aside. Heat a wok to high, add the canola oil once hot, add beef, discard marinade. Cook beef for 3-4 minutes then remove from heat and set aside. To the hot wok add the broccoli, carrots, onions, and garlic and stir fry for 3-4 minutes, adding the sauce in the last minute. Finally add the beef back to the wok stir to combine. Lightly drizzle honey over the top. Serve over brown rice.

Thursday, September 12, 2013

Vegetable Chicken Salad

I have been very absent for a while now and I apologize. Between the yoga studio and kids and sports I am hardly cooking! Oh and the fact that we got the Big Green Egg and now my hubby is making all kinds of yummies for us! I will get back on it this winter for sure!

Anyhow this is totally a stolen recipe, from Trader Joes, I was in there a couple weeks ago and they were sampling this and it was way too good and easy not share!

1/2 package or 2 cups of Trader Joe's Healthy 8 Veggie Mix
2 cups chicken breast, diced very small
1/3 cup mayo (I use the real's just so much better)
Siracha Hot Sauce, to taste

Mix all together and serve! Wow that was hard right???
It is so good!!!

*If you don't have a Trader Joe's near you, you can cut up the veggies your self it includes, red cabbage, green cabbage, jicama, broccoli,green bell pepper, radish, carrots and celery.

WW Friends: This dish serves 6 and each serving has 4 points! It is so crunchy and delicious!

Sunday, July 21, 2013

Greek Chickpea Salad

This is a simple summer salad that is super delicious and super easy. I love making it on a Monday and snacking on it all week!

1 can chickpeas, drained and rinsed
1 cup natural black olives
1 cup tomatoes, diced
1/2 English cucumber, chopped
3-4 T fresh parsley, chopped
1/4 red onion, diced
1/4 cup feta cheese
1 t olive oil
1 T red wine vinegar
juice of 1 lemon
Salt and Pepper to taste

Mix all ingredients in a serving dish and refrigerate for 1 hour. So easy and so delicious!

Sunday, July 14, 2013

Shrimp with Fresh Corn and Tomatoes

I have been a bad bad blogger lately. I have been so busy with kids, yoga, summer, swim team, house renovations... honestly the list goes on and on! The other big thing that has had me cooking less is I gave my husband a Big Green Egg for Father's Day this year and he has been making some great stuff which has really reduced my time in the kitchen. I must admit it has been quite nice. Don't get me wrong, I love to cook but it is really nice to share the job sometimes!

My summer veggies from my garden are great this year! I have so many grape tomatoes that I am going to be eating them for a while and I need lots of recipes to use them up. Today, as I was thinking about a recipe to use these tomatoes, I remembered that we used to eat at this restaurant at North Point Mall years ago and I think it was called Mick's but I'm not completely sure about that. It was on the bottom level near the parking deck as you enter the mall. They had a dish called Corn and Tomato Linguine that was out of this world! My mom and I used to make it all the time. Even though I don't eat pasta anymore I still think about this dish. It is garlicky and flavorful and oh so good! So I decided to put my own twist on the corn and tomato linguine without the pasta today and this is what I came up was pretty good!

2 cups fresh shrimp, peeled and deveined
3 ears of corn, grilled then removed from cob
2 cups grape tomatoes, sliced
1/2 cup Vidalia onion, diced
2 T shallots, diced
4-6 cloves garlic, sliced
2 T fresh chopped parsley
1/2 cup chicken stock
2 T olive oil
2 T butter
1-2 t kosher salt, to taste
Paprika to taste
fresh cracked pepper
Fresh grated Parmesan cheese to taste

Heat a nonstick skillet over high heat. Add 1 T olive oil and 1 T butter. Once they begin to bubble add your shrimp season with salt and pepper and a few shakes of paprika. Saute until the shrimp is cooked through. Remove shrimp and set on plate.

Add remaining butter and olive oil then add onion, shallots and garlic. Saute for 3-5 minutes or until the onion is translucent. Next turn the heat to high and add the chicken stock and bring to boil then reduce the heat and simmer for 4 minutes.

Next, add the corn, combine well then add the tomatoes, cook for 1-2 minutes then add the shrimp back to the dish. Finally, add the parsley stir to combine then remove from pan and serve. Taste for flavor, you may need to add more salt here. Then top with fresh grated Parmesan and serve hot.

First we grilled our corn on the Big Green Egg

Then I prepped all my veggies

And prepped our local shrimp.

Ready for the shrimp, parsley and parmesan.

My hubby is stealing a bite as I am taking pics!

Monday, April 22, 2013

Asian Sesame Chicken Salad

This a a great dinner or lunch salad. I made it a few weeks ago and it was too good not to share. Nothing crazy out of the ordinary just really good! I use the dressing from Trader Joe's and usually mix it with a little soy sauce because it's a little too sweet for me. Enjoy!

4 cups romaine, chopped
4 cups cole slaw mix
1 cup edamame
1 cup sliced red bell pepper
1 cup sliced cucumbers
1/4 of red onion, sliced
1 lb grilled chicken breast
Asian Style Vinaigrette (amount to taste)
1/4 cup crunchy Chinese noodles


Marinate the chicken in a bag with the Asian Vinaigrette for at least 30 minutes but could be as long as 8 hours. I use one from Trader Joe's that I like. Arrange the lettuce and vegetables in a large salad bowl, lettuce, cabbage, bell pepper, edamame, cucumbers  and top with onion slices. Grill or saute the chicken then slice and add to the top of the salad. Toss with 4 tablespoons of dressing then top with crunchy Chinese noodles.

Weight Watcher Friends: This salad serves 4 and has 5 Points Plus before you add the dressing. 

Tuesday, March 26, 2013

Veggie Tacos

We can just call tonight Meatless Monday. I really wanted to make these veggie tacos and am so glad I did!
They were awesome, my kids loved them, my husband ate them and said he liked them but that he definitely missed the 'meat', shocking right? So if you make these for someone who might really miss the meat, the veggie mixture would be a great topping on a cilantro-lime marinated flank steak. The veggie mixture would also be great in a quesadilla, on top of a grilled chicken salad or just eat it on a chip, it's yum! And if you can chop all your veggies early in the day then you can make this whole meal in about 15 minutes top.

2 red bell peppers, diced
2 zucchini, diced
1 red onion, diced
2 ears of corn, kernels removed
1 can black beans, rinsed and drained
3 cloves garlic, minced
1 lime, juiced
1 T fresh cilantro, chopped
2 T olive oil
1 t salt
fresh ground black pepper
1/4 cup crumbled feta
8-10 corn tortillas

Optional toppings: 
Sour Cream
Fresh Cilantro
Squeeze of lime

Heat oil in a skillet, add the veggies at once, (the bell peppers, zucchini, onion, garlic and corn) saute for about 5 minutes. Add salt, pepper, lime juice and cilantro. Stir to combine then add the black beans. Cook for about 5 minutes. Taste your veggie mix and adjust the seasoning as needed. Heat/warm the corn tortillas, add 1/3 cup of the veggie mixture sprinkle the top with feta cheese. 

Mmmm fresh corn! I'm getting so excited for summer veggies!

Saute the veggies then throw in the beans.

Warm the tortillas then fill em'

My little vegetarian was a happy happy camper with a mouth full of avocado!

Weight Watcher Friends: This recipe makes about 7 cups of veggie mix. Each cup of veggie mix has 2 points. My corn tortillas are 1 point each. I used about 1/3 cup of mix per taco so for 3 tacos it would be 5 points! But that's without any extra toppings, so just make your 3 tacos then add points for your toppings. Enjoy!

Sunday, March 17, 2013

Purple Cabbage with Bacon

Well the one thing about day light savings that makes me happy is that I can blog more! I refuse to take pictures of food I make when it's dark outside. The photos just don't turn out well, so even if I make something great I don't want to share it unless I can capture its beauty. 

I have been very busy at the yoga studio and a couple weeks ago I had surgery so I was grateful to all my amazing friends and neighbors who brought me meals and took my kids when I needed rest! I feel blessed beyond belief to have such an awesome group of friends. 

This recipe is one of my mom's she made it for us once and my husband and I both loved it. It is super easy so I am not sure why I don't make it more often. It goes great with a steak or pork. Tonight we had it with a filet, green beans and potatoes. 

1 head purple cabbage
3 slices bacon
1/2 cup chicken stock
salt and pepper to taste

Chop the head of cabbage into bite-size pieces. In a large skillet cook the bacon until crisp. Remove the bacon from the pan and allow it to cool and drain on a paper towel. Pour bacon grease into a bowl, reserve 2 Tablespoons bacon grease to put back into the pan, add the cabbage back to the pan. Add the chicken stock to the pan, cover and continue to cook for 5-7 minutes. We like our cabbage on the crunchy side so I only cook mine about 5 minutes. Crumble the cooked bacon and sprinkle on top then season with salt and pepper and serve warm. 

Really is such a beautiful food.
Toss the cabbage in the bacon grease then add the stock
Cabbage with crumbled bacon

Weight Watcher Friends:
This recipe serves 7- people and has 2 points per serving. Each serving is 1 cup. Yum!

Sunday, February 17, 2013

Zero-Point Vegetable Soup

I have been a Weight Watcher for over 10 years and have seen many recipes for 0-point Vegetable soup. I have made it so many times. I would always make it a little bit different but over the years I have perfected my recipe. One of the reasons I love it is because it is healthy, warm, hearty and filling without many points/calories. Before I was Lifetime I would make this on Sundays a couple of weeks during the month and snack on it when I was hungry. Now that I am Lifetime I just make it randomly when I am craving it. For those of you who aren't familiar with Weight Watchers just ignore this paragraph.

I have found that when I make too much of it I end up throwing it away, I know you can freeze it but I don't like it after it's been frozen. So for me this is the perfect portion. Also I do not like mushy vegetables which is why I give so many time lines and the order to the directions of this recipe. Once the vegetables get too soft I won't eat it.

3/4 cup onion, diced
3/4 cup carrots, diced
1 small red potato, diced
2 cloves fresh garlic
1 & half cartons of Chicken Stock (48 oz)
1 14oz can diced tomatoes
1 ear fresh corn, kernels removed
1/2 cup peas (frozen)
1/2 cup baby Lima beans (frozen)
1 cup green beans (frozen)
1 zucchini, sliced
1 cup of cabbage, sliced thinly
2 t fresh lemon juice
1 t salt
fresh cracked pepper to taste
1 T fresh chopped parsley
1 t olive oil

Heat a large pot over med-high heat, add the oil. Next add the onions, carrots and potatoes and cook for about 5 minutes then add the garlic allowing the vegetables to sweat and soften. Turn the heat to high and add the chicken stock, stirring and scraping the bits of vegetables off the bottom of the pot, cook on high for 10 minutes to allow the soup to simmer. Next add the tomatoes, corn, peas, Lima beans and green beans. Simmer for about 5 minutes then add salt, pepper, lemon juice and parsley. About 5 minutes prior to serving add the zucchini. At this point, taste and adjust salt, pepper as needed. To keep the cabbage crunchy I add the cabbage to the bowls before I ladle in the soup.

Diced veggies ready for the soup!

I like  crunchy cabbage so I finally found that this method keeps the cabbage from getting soggy.
Top the soup with more fresh parsley and a squeeze of fresh lemon for a fresh taste! My husband and kids like to melt mozzerella cheese over the top. 

Menu for Feb 17-22

This is a crazy week, but who am I kidding when is it not a crazy week? Here goes with what's gonna be served at my house this week!

Sunday: Left overs! I have a huge salad and some left over steak so I'm gonna have a steak salad and make steak sandwiches for the family.

Monday: Balsamic Pork Tenderloin
I am serving this with mashed potatoes or maybe quinoa and fresh green beans that have been quick steamed then tossed in olive oil and and shallots. I doubling this recipe because I am bringing this to a friends house who recently had a baby. It is an easy recipe to double and people who are having meals brought to them will really appreciate not getting another random casserole!

I usually serve this with steamed kale and brown rice, it is so easy, hearty and yummy!

Thursday: Making some new! Not sure what I am making on Thursday but I do have some chicken in my freezer that I need to use but I will let you know when I come up with it :)

Friday: Beef Tostadas 

My niece and nephew are staying with us for the weekend and they love making these at my house  All kids love making these because they FUN the bonus is that they are yummy too!

Have a great week!

Sunday, February 3, 2013

This Week's Menu

Finally the original intent of this blog comes to fruition! When I first started this blog the point was to share my weekly menus with those who wanted some healthy recipe ideas to feed their family for the week. I am a total planner! I find that when I plan ahead for the week I am more successful in so many ways. I spend less money at the grocery store, because I know exactly what I need and what I'm going to make each night so I don't make multiple trips to the store during the week. I eat healthier because I plan healthy meals and I can plan my day and even lunches because I know what I'm going to make each night. I look at my calendar and plan accordingly, for example this week my son is in a basketball tournament on Monday and Thursday  my daughter also has dance on Monday and I teach a 4pm yoga class, there is no way I am going to be able to make a healthy dinner that night if I don't plan ahead! I had to make meals that I can make ahead of time or in the crock pot because I am not going to have much time for prepping.

I typically get the paper on Sunday mornings and while having breakfast and coffee with my family on I ask for everyone's input on what they want for dinner during the week I plan my menu and my big Sunday grocery shop. This also helps during meals times when my kids try to complain about what we are having I can remind them that they each made suggestions on Sunday so to zip their mouths up if they have something negative to say. Ha!

Now that I am working and have less time to plan and prepare meals I am feeling grateful  that I have so many recipes on this blog to pull from. This morning my daughter and I went through recipes on my blog and picked out what we wanted to eat this week.

Today I am heading to the store. I am going to buy all the ingredients we need for the week! Fingers crossed that I get it all. I am leaving my kids home with my hubby so I can focus when I am there!

Weekly Menu (Just click on the meal name and it will take you to the recipe link)

Today is Super Bowl Sunday, we are still depressed since the Falcons didn't make it so we aren't planning anything big for tonight, just a bowl of sweet southern comfort to ease our pain.

Monday: BBQ Pork in the Crock Pot
We will have these sliders with left over Brunswick stew and I will whip up some quick slaw!

Tuesday: Skillet Lasagna
We have swim lessons at 4:50pm on Tuesdays so I need something quick this busy weeknight! This is so easy, lasagna in 30 minutes...sign me up!! Sever with a quick salad for the perfect meal!

This is a total family favorite. I usually serve this with edamame in the shells my kids love those!

This is one of my favorite dinners ever! Can't wait for Thursday night!

Enjoy and have a great week!