Oh the humanity!! Protect your children!! It’s (insert dramatic pause and deep announcers voice) Snowmageddon 2012!! It’s not often that Seattle gets snow. It’s even less frequent that we get pounded with a snowstorm that leaves anything but a trace of the white stuff. However, I currently have 8 inches blanketing my neighborhood with a foot or more of it forecast in the next 24-48 hours. Wow. I’m in heaven. Because unlike most of my Seattle counterparts who cower at the thought of a few flakes and hole up like hibernating bears when it comes down, I love snow. Absolutely LOVE it. I’ve spent the last two days building snowmen, making snow angels, throwing snowballs and generally making like I’m 7 years old with my kids. It has been amazing. I’m looking forward to being buried in more of it tonight and tomorrow. Freezing temperatures and days spent playing like a child work up an appetite for a warm hearty meal. Insert this corn chowder. I got turned on to this recipe by a friend who said it was amazing (thank you Shannon!), and it was. You will love it. Especially if it’s a snow day in your neck-of-the-woods. Continue reading →
One of my all time favorite light meals is Chinese Chicken Salad. I always thought it was hard to make, until my friend Emily shared her recipe with me. Wow. So easy and scrumptious. I love it! Crunchy almonds mixed with a slightly sweet, slightly tangy sauce take a plain old bag of coleslaw mix to a whole new level. Rip apart a rotisserie chicken and toss it all together for an incredibly quick and easy delicious meal! I love to make this salad to take camping as well. We take a big batch of this, throw it in the cooler and munch on it for lunch and dinner. Fantastic. Continue reading →
Everyone should have a favorite go-to chicken salad recipe. If you don’t, use this one. It’s the greatest in the world. I thought I’d posted this ages ago, but when my sister went looking for it there was nary a chicken salad recipe to be found. So here it is. Depending on how I’m feeling, I sometimes add a dollop of Dijon to this recipe as well. When making it for a large crowd, I do the whole thing and add the almonds last. Then I separate half of the recipe out and don’t put nuts in it. You know, to be kind to the anti-nut or allergy oppressed people. This stuff is great served on sandwiches, crackers, open-faced as a crostini or just piled on a big bed of spinach or lettuce. You can use it for appetizers at a party, a nice tea sandwich or for a light summer dinner! Enjoy! Continue reading →
I love roasting chickens. I only recently discovered this easy (yes, easy) dinner. I used to think roasting a chicken meant slaving away all day, basting repeatedly. Not so. A few minutes of prep and then into the oven it goes. No work required for an hour and a half while it cooks. Just think of all things you could do in that amount of time! Read some books to the kids, do the dishes, fold some laundry, paint your nails, get some sun in the front yard while eating strawberries from a bowl. I highly recommend that last one. You should try it some time. It’s amazing. Then you come back inside high on vitamin D to the delicious smell of a roasted chicken. There is not a better way to spend an afternoon. Continue reading →
It’s been about 6 hours since I had this delicious soup for dinner. I haven’t stopped thinking about how awesome it was. Perfectly blended spices and rich chicken flavor combine in a soup that (in my humble opinion) could best any Mexican restaurant’s version of this south-of-the-border classic. As incredible as it tastes, you’d think it requires slaving away in the kitchen all day. But you’d be wrong. Your slow-cooker does all the work. Just throw it in and let the magic happen. The only effort required is the homemade tortilla strips . (sigh) Yes, you could certainly substitute regular corn chips I suppose – but with your soup practically making itself, come on…you can handle making the tortilla strips. Really. You can do it. They are the perfect crunchy topper to an absolutely fantastic meal. Happy Cinco de Mayo! I know, I’m a few days early…I like to stretch out celebrations as much as possible! Continue reading →
As part of my (and my hubby’s) new budget, we’ve cut eating out from our life for a couple of months in order to try to pay down a big chunk of our car loan. As a result, I don’t get to go have my favorite pizza at The Rock, and I’ve been craving it for about a week. Today I decided to do something about it and made my own version from scratch. I started with homemade crust, then I made a quick alfredo sauce and loaded up the toppings. I finished the whole pie off with a drizzle of the alfredo and some fresh mozzarella cheese. The great part is that from this one batch of dough, I got two good-sized pizzas. I let my kids top theirs however they wanted…which ended up being sauce, pineapple and mushrooms (no cheese…they are bizarre children). And then made a fantastically grown up pizza for me and my honey. Way better than wrangling my kids while waiting for a table and paying over $60 for a meal out as a family. Continue reading →
I had just put this casserole in the oven when my husband walked in the door from work today. The first words out of his mouth were “Man, something sure smells good!”. I responded with “It could be the bacon, or the sautéed mushrooms, spinach and onions. Or possibly the Parmesan cheese cream sauce.” It was at that moment that I knew without a doubt tonight’s dinner was going to be ah-mazing. Oh momma and was it ever!
Chicken Florentine is a classic dish that’s made by pounding chicken flat, rolling spinach, cheese and mushrooms inside, breading the rolls and then frying them. Much like Chicken Kiev or Chicken Cordon Bleu. I found the idea for a casserole version and could tell that with some adjustments it was going to be fantastic with much less work than the traditional rolled type. Chicken Florentine is normally served with rice, but I thought some nice mashed potatoes would be a much better vehicle for soaking up all the delicious creamy sauce in this dish. Mmmmmmm yummy!
This is a quick and easy way to make delicious, flavorful chicken. I use fresh lemon and herbs, but if all you have is the green lemon juice bottle and some dried spices – they’ll work in a pinch. Serve up with some rice and veggies. Perfect, simple, fast meal. Photo of the completed meal is below the recipe – here it is in the Ziploc doing it’s marinade thing while it defrosts.
Day 4 was pretty crazy. I ended up eating 7 bananas and almost an entire half-gallon of milk. I felt pretty stuffed most of the day. Had a crab and shrimp Louie salad with no dressing at the rehearsal dinner, and took a bit of ribbing for not eating any of the peanut butter, cheesecake and lemon curd tartlets. There was no way I was going to “cheat” that much though. And I was pleased with that choice when this morning the scale told me I was down 10 1/2 pounds. I thought for sure I’d plateau yesterday given that I ate 1400 calories just between bananas and milk. On to day 5!
Tomatoes and a little bit of beef: Start including six fresh tomatoes and between ten and twenty ounces of beef with your cabbage soup. It is recommended that you consume between a minimum of 6 glasses of water, more if you can. This will aid in removing the Uric Acid that has accumulated in your body. Take your soup at least once on this 5th day. If you don’t like beef, baked chicken may be eaten instead. However, remember not to consume the skin on your chicken only the white meat.
So, I started by chopping up 2 tomatoes and adding them to my giant 11 o’clock bowl of soup. Ugh. I had to choke it down. Not even the basil could make it enjoyable for me. Bleah. I guess I’m not a big fan of tomatoes. I’m also not a big fan of beef in such large quantities – so I made plans for chicken at dinner time.
I had another bowl of soup about 3 o’clock , but didn’t add any tomatoes to it.
For dinner I had about 10 oz of grilled chicken, a bowl of soup (still no tomatoes added) and some carrots, zucchini and asparagus. I hope two tomatoes was good enough for my tomato day. Cause I’m not forcing myself to eat any more.
I did have lots of water as suggested for today. Probably between 80 and 100 ounces. We’ll see how I’m doing in the morning. I’ve reached pretty much the maximum I thought I’d lose in this week, any more and I risk “the girls” popping out the top of my dress when dancing on Sunday. Which I certainly do NOT want. Depending on how the scale reads in the morning, I may back of my strict adherence to this diet. We’re having a bridesmaid dinner out at a mexican place. I was planning to do some carne asada (since tomorrow is supposed to be a beef day too) – if it’s looking like I need to be done with the diet, I’ll probably ease back in to real food and eat some of my beans and rice too. And I’ll probably eat a bunch of fruit tomorrow instead of just the veggies, soup and beef I’m “allowed”. Whatever I eat though, I certainly don’t want to go crazy, eat a pile of food and end up making myself sick.
This basic recipe is on the back of a soup can. I added broth instead of water and a couple other spices, but pretty much I was feeling uninspired last night. This still turned out very tasty (according to my family) – the rice was almost the consistency of a risotto. I used frozen peas and some carrots I chopped up. You could really use any veggie you like. I think I’ll try a spin on this someday using Parmesan cheese in with the rice mixture, broccoli for the veggie and more Parmesan on top. Kind of like a chicken alfredo with rice instead of pasta.
Creamy Chicken and Rice
Creamy Chicken and Rice
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1 1/3 cups chicken broth
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
2 cups fresh or frozen mixed vegetables
4 skinless, boneless chicken breast halves (about 1 pound)
1/2 cup shredded Cheddar cheese
1. Heat the oven to 375°F. Stir the soup, broth, rice, onion powder, garlic powder, black pepper and vegetables in a 2-quart shallow baking dish.
2. Top with the chicken. Sprinkle chicken with paprika. Cover the baking dish.
3. Bake for 50 minutes or until the chicken is cooked to 160° and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.