New Recipes in The Rotation (Kid Approved Too)

I’ve been experimenting with new recipes on Sundays (because it’s the most chill day of the week) to try new stuff and take my time. Here are few that I’ve tried lately that have made it into the regular rotation, with approval from Tristen and Robin. My bonus sons, ages 8 and 6, even gave this first one another two thumbs up the next day for lunch. Total score.

{Green Chili Chicken Enchilada Spaghetti Squash Bowls}

 (longest name ever, but worth it)

recipe & photo from Danae at the RecipeRunner.com

The boys love this spaghetti squash bowl. And to be honest, I do too. I was originally drawn to it one evening simply because we already had all the ingredients needed to make it. I love that the filling takes less than 20 minutes to prepare, it doesn’t require 1,000 ingredients, and let’s be honest: anything Mexican-inspired is a win in my book.

What I did differently:

  • The recipe calls for shredded chicken, but my man-friend grilled it and then cut it up in small pieces. This helped saved me time.
  • I added black beans. Because… yum.
  • I used salsa verde the first time, but have used 1/2 verde and 1/2 red salsa (when we were running out) and it was delicious as well.

 Anyway, try this one out. You’ll love it. Try this one too.

{White Bean Chicken Chili}

Recipe from Sam the Cooking Guy

This recipe is perfect for cooler weather and also doesn’t take very long to make. I will warn you that if you’ve got a sensitive pallet, it’s a little spicy as is. Neither Robin nor I can handle like dishes that are incredibly spicy so we had a lot of ice water with this the first time (I hadn’t made it in years and forgot). But everybody still liked the taste. Next time, we’ll be armed with a few more crackers. It also makes enough for lunch the next day… Always a plus!

What I did differently:

  • I added a little more chicken because there are 3 boys in this house.
  • A little less cayenne pepper to cool it down.
  • Have substituted chili powder in the past.
  • Added cheese when serving. Because duh.

This recipe is good for just one serving! It’s also the source of the photo above.

 

{Caramelized Onion Apple Sausage Stuffed Acorn Squash}

(another mouthful, but a tasty one at least. <– Hey-o!)

Recipe & Photo from PaleoRunningMama.com

I searched for any acorn squash recipe after seeing them for $1 at the grocery story. I’ve actually never cooked acorn squash before this recipe and realized that was dumb. They’re delish and super cheap when they’re in-season (like most produce). Stuffed gourds are always fun anyway. Cooking the garlic and onions made the kitchen smell sooooo good. The filling makes quite a bit too!

What I did differently:

  • Used ground beef once because we forgot to thaw the sausage. Still yummy.
  • Used 2 more cloves of garlic than it called for.
  • Couldn’t find ghee at the store so just used butter.
  • Used an additional half an apple.
  • Was out of rosemary. It was still good.

 

Try ’em out and let me know what you think.

Happy cooking!

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3 Ways to Get More Water!

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Before you go on with this blog post, do a quick mental tally of how many times you’ve had water today. Then do a tally of how many times you’ve had non-water (coffee, tea, juice, soda, alcohol) today. Which number is higher?

It’s difficult for a lot of people to have the “perfect” water intake. Caffeine, alcohol, and sugary drinks are everywhere, all the time, and can be hard to resist. There are coffee shops and gas station Big Gulps on every corner, and there are soda machines in almost every break room and public building in the country. You know what’s hard to find sometimes? Water fountains. I know people that go entire days without any water consumption at all.

I’ll be the first to admit that I’m not a perfect, water-only drinker. I drink tea, alcohol, and have the occasional soft drink. I don’t tell myself that I should only drink water all day, every day… But I do know that my water intake should be significantly higher than my non-water intake… every day.

Here are a few behaviors I try to practice that make that happen: [Read more…]

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It’s Tango’s Birthday! And a Giveaway for YOUR dog!

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Six years ago today, I brought Tango home with me. Although I have no idea when his actual birthday is (you can read his backstory here), I always use the Tuesday before Thanksgiving as the celebration day! In honor of his birthday, I wanted to share some gifts he received recently from Milk Bone and extend the same offer to you and your 4-legged best bud.

He’s always so cute when he gets packages. It’s like he knows the box in the mail is meant for him.

So glad I set up my iPad to capture his excitement…

You can get the same gifts!

[Read more…]

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3 Healthy Winter Soups

3 Healthy Winter Soups

I don’t know about you guys, but once the weather turns colder, I’m pretty much only making soups, chowders, and stews for the duration of winter. I love being able to whip up something that’s going to make my house smell wonderful and give me leftovers for days! (I’m usually eating alone, or with my roomie, so each of these recipes lasts us two to three days after! The following 3 soups are on rotation in my kitchen because they’re so flavorful, easy to make, and super healthy too – packed with veggies, protein, and fiber! Feel free to sub/cut out any sections of the ingredient lists should you have food allergies or vegan/vegetarian preferences. Enjoy!

{Ina Garten’s Winter Minestrone}

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474 Calories Per Serving, 19 g Fiber, 25 g Protein! (Use a lower sodium chicken stock and no salt!)

This soup has SO much flavor, it’s unreal. It’s packed full of veggies and is a hit with friends and family alike. Even the kiddos like this one, as you can pick some fun, small pasta to use: alphabet, stars, shells. Give yourself a couple hours to make it so you’re not rushed, but the time spent is well worth the outcome. This is one is my favorite to make if you’re looking to impress. ; )

{Fall Harvest Corn & Butternut Squash Chowder (Vegetarian!)}

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214 Calories Per Serving (1/8 recipe), 3g Fiber, 6g Protein!

I LOVE this soup. You can sub cream for milk, saute your veggies in olive oil instead of butter, and add different veggies if you want! This soup is really quick to make and perfect for cold, winter afternoons and evenings! I make this almost every other week. Makes a HUGE batch – At least 8 servings!

{Curvy Carrot’s White Bean and Kale Soup}

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183 Calories Per Serving (1/8 of recipe), 8 g Fiber, 10 g Protein!

Do you love kale? I love kale. This soup is fantastic and crazy easy to make. There aren’t very many ingredients to buy and it’s ready in no time at all. The cream is optional and using a little bit of basil or pesto can add even more awesome flavor!

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