People Just as Crazy as Me

Wednesday, April 16, 2014

Food Foood FoooD Foood - FOOD-ITY FOOD!

Every week, I prepare a bulk meal, that can be reheated throughout the week, for lunch or dinner... I make enough for the 4 of us to eat. I always have extra vegetables and fruit around as well... This has worked for us for the past... well.. Forever. I've done this since Emry was a baby.

The only change in this is, that once I started being Healthy, the quality and nutrition value of the meals sky rocketed through the roof. I like to try different recipes (from all spots on the globe), new things, new flavors. Chopped, is one of my favorite shows. 

I also, very recently, started making a weekend breakfast, so that the men of the house actually EAT... I try to make this a healthy option as well.. and I am learning how to bake because of this new endeavor.

This week, I have to make our weekly meal, but I also have to prepare 2 dishes for Easter Brunch/Dinner. I have to prepare a vegetable side dish, and a dessert. Well, to be honest, I only have to prepare the vegetable side. I am choosing to do a healthy dessert, because I want something to pick from, other than the BUNNY CAKE!

I am going to make a huge Mixed Green Salad, for the side dish. Mixed Greens, Cherry Tomatoes, Mushrooms, Cucumber. I am also contemplating making my own dressing as well. But, that's if and only if I do not run out of time. I also like adding nuts and shredded cheese to salads. But, these things are usually on the side. Some people don't like NUTS. WEIRDOS! 

For dessert, I had found this Fruit Salsa and Cinnamon Tortilla Chip recipe. Now, I cannot seem to find the original one. I swear to God, it was on one of the blogs I follow on here... but, now, I can't find it. I found one here, but I have to make serious edits to the recipe. 

Here, let me do a recipe re-do!



Fruit Salsa with Baked Cinnamon Chips

Salsa Ingredients
·         2 kiwis, peeled and diced
·         2 Golden Delicious  Macintosh and Granny Smith apples - peeled, cored and diced
·         8 ounces raspberries
·         1 (16 oz) carton of strawberries, diced
·         1 or 2 mangos chopped
·         1 or 2 peaches peeled, pitted, diced
·         2 tablespoons white sugar (more or less to taste)
·         1 tablespoon brown sugar (more or less to taste)
·         3 tablespoons fruit preserves, any flavor (I used strawberry homemade mango hot pepper)
·         10 (10 inch) flour whole wheat tortillas (or use Stacy's cinnamon chips)
·         melted butter or butter flavored cooking spray
Cinnamon sugar Ingredients:

·         1 cup  ¼ cup white sugar  
·          ¼ cup brown sugar 
·          2 4 Tablespoons cinnamon
 
Instructions
·  In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, and the rest of the fruit white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
·  Preheat oven to 350 degrees.
·  Coat one side of each flour whole wheat tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).
·  Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be serve with cinnamon graham grackers or cinnamon pita chips.

Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny. (Side note: I don’t think this is really true… But, just in case, I’ll make it the night before…)

There is my re-do on this recipe. I don't understand why you would add all the extra sugar to already sweet fruit, especially if you were adding a fruit preserve in as well. The chips were overly sugary as well.. so I opted for 1/2 the overall sugar amount, and substituted some brown sugar as well... And I upped the cinnamon.. because.. who doesn't love cinnamon? RIGHT?!?!


So there, we go, that's Easter taken care of!

This weekend, for the weekend breakfast, I took a recipe from "Broke and Bougie".  This another amazing blog that I found due to the Wednesday Blog Hop! Liz over at Fitness Blondie does this, and I highly recommend it. You can snag the button from the top left of my blog, or, you can go to her site, and be in awe of her awesomeness! 

Anyway, this recipe is for a Clean Eating Berry Banana Oatmeal Bake. No hiding what this is, it is pretty self explanatory.. It's an oatmeal bar. An easy to make OATMEAL BAR.

To be honest, we usually have all of these ingredients! The only thing I think I have to buy extra, will be the walnuts. And that's pretty awesome! 

She does step by step photos on what this looks like, so you don't have to be stumped. I know when I bake, which I am no baker, pictures help to boost my confidence.... as in "OH it SUPPOSED to look like THIS!".




And that will take care of the weekend breakfast... Seems really easy right? Seems like I'm ahead of the game... RIGHT?! 

Nope.. Still have to figure out what we're eating for the WEEK and on Saturday. 

In my fridge right now I know I have Basil, Red Peppers, Chicken Sausage, Polenta and Marscapone. The last two ingredients were from the amazing Polenta Skillet I made last weekend. I have a lot left of the marscapone, so I would love to figure out a way to incorporate it into one of the needed meals.

Now, I'm thinking I need to do some research on this.. Because in my head, most of those ingredients could be thrown with some roasted spaghetti squash... into a pseudo Chicken Parmesan... You see what I'm saying? Everything except for the polenta. 

So, now, let me see if I can use a recipe, to make my own concoction! 

**BRIEF INTERMISSION WHILE I LOOK FOR RECIPES** 

OKAY... I found THIS. We're going to do another recipe change-a-roo!

Spaghetti Squash and Chicken Sausage Casserole.


Ingredients

3 1/2 pound spaghetti squash
Minced clove of garlic
2 cans of diced tomatoes
One package of Chicken Sausage, cooked and chopped
¼  cup freshly grated Parmesan cheese
½ cup Marscapone cheese
1/2 cup (packed) fresh parsley or basil leaves
1 or 2 chopped Red peppers.
Salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees Cut squash in half lengthwise and scoop out the seeds. Place squash halves, cut side down, to the baking sheet and bake for about 45-55 minutes.

While squash is cooking, sautee minced garlic, and then add the 2 cans of diced tomatoes (with liquid). Add marscapone cheese and stir until sauce begins to thicken. Add cooked chicken sausage, and remove from heat.

Remove the squash from the oven. With a fork rake the squash until it separates fully into strands and only the shell remains. Transfer the strands to a casserole pan. Pour on top of the squash strands and stir in the red pepper, and the parsley or basil and adjust the seasoning. Sprinkle Parmesan cheese over the top, and then place back in the oven for 10-15 minutes (or until the casserole has cooked through).



So, that's the plan with that! A full casserole dish usually gives all of us enough for 4 or 5 days. Plus, there will be salad and fruit available as always.

Saturday's Dinner is too much to digest right now (ha .. see what I did there?!!) and I think I am going to just have to go with it.. and make sure I have healthy options available.

I know you have to plan for success, but, I simply have nothing in my head right now. Perhaps, after I peruse my refridgerator and freezer, I'll get some better ideas.. until then... Going with my gut!

  Until later my friends!



Fruit Salsa with Baked Cinnamon Chips
Ingredients
  • 2 kiwis, peeled and diced
  • 2 Golden Delicious apples - peeled, cored and diced
  • 8 ounces raspberries
  • 1 (16 oz) carton of strawberries, diced
  • 2 tablespoons white sugar (more or less to taste)
  • 1 tablespoon brown sugar (more or less to taste)
  • 3 tablespoons fruit preserves, any flavor (I used strawberry)
  • 10 (10 inch) flour tortillas (or use Stacy's cinnamon chips)
  • melted butter or butter flavored cooking spray
  • Cinnamon sugar:
  • 1 cup white sugar
  • 2 Tablespoons cinnamon
Add Fresh Creamy Flavor w/ Mexico Avocados
 
Instructions
  1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
  2. Preheat oven to 350 degrees.
  3. Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).
  4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be serve with cinnamon graham grackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

Read more at http://www.the-girl-who-ate-everything.com/2010/05/fruit-salsa-with-baked-cinnamon-chips.html#PO8t6umhdvtBrsIz
Fruit Salsa with Baked Cinnamon Chips
Ingredients
  • 2 kiwis, peeled and diced
  • 2 Golden Delicious apples - peeled, cored and diced
  • 8 ounces raspberries
  • 1 (16 oz) carton of strawberries, diced
  • 2 tablespoons white sugar (more or less to taste)
  • 1 tablespoon brown sugar (more or less to taste)
  • 3 tablespoons fruit preserves, any flavor (I used strawberry)
  • 10 (10 inch) flour tortillas (or use Stacy's cinnamon chips)
  • melted butter or butter flavored cooking spray
  • Cinnamon sugar:
  • 1 cup white sugar
  • 2 Tablespoons cinnamon

Read more at http://www.the-girl-who-ate-everything.com/2010/05/fruit-salsa-with-baked-cinnamon-chips.html#PO8t6umhdvtBrsIz.99

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