Skinny Jeans

Skinny jeanLast night the Hubbs and I were reminiscing on our skinny days and wishing we were there again as we shoveled french fries and and hamburgers into our mouths. You know whats crazy, Lee’s skinny days were when I was an 8 month pregnant fatty. How did he loose weight as I continues to stuff my face and watch my ass grow. Alright, enough about us and more about this delish soup my mom taught me to make. Its super easy and its very low cal. I like to call it my Skinny Jean Soup. I know…lame but whatev.

Ingredients: Disclaimer, don’t limit yourself to the amounts below use as little or as much or non at all.

  • 2 32oz. boxed chicken broth (you can use the cubes too) use vegetable broth for a vegan version.
  • 4 stalks chopped celery
  • small chopped bok choy
  • 1/2 small head of cabbage
  • 4 diced carrots
  • 1 chopped onion
  • 1 bay leaf
  • 1 clove garlic minced or garlic salt to taste
  • 1 inch minced ginger
  • dash of chili powder
  • Salt to tast
  • 1 cup red lentils
  • package frozen peas
  1. In a large pot pour in the chicken broth turn it on med-low and combine all ingredients except lentils and peas.
  2. Bring to a boil and let simmer for 20 mins
  3. Add lentils and peas simmer for another 15 mins.

And your done

Additional ingredients to try: squash, zucchini, potato, shredded chicken

Eat up!

Green Muffins

afterlight

Yippy, (jumping up and down) my Weelicious Lunches cookbook finally arrived!!!!!!!

That means I am headed down the road to becoming a slave to my kitchen, which I’m totally not complaining, and Holden’s class will be treated with scrumdiddlyumptious goodies!!!!!

Calling all Spinach haters, I have a challenge for you!!!!!!

I dare you, in fact I double dog dare you to make, bake and eat these Spinach Cake Muffins.

INGREDIENTS

  • 1/2 cup unsweetened apple sauce
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 1 cup packed fresh spinach leaves
  • 1/3 cup sugar
  • 2 tbl spoons canola or vegetable oil
  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

I dare you to…

  1. Pre-heat the oven to 350 degrees and use paper liners or greased mini muffin pan.
  2. Place the applesauce, egg, vanilla, spinach, sugar, and oil in a food processor and puree until smooth. If you don’t have a food processor I’m sure a blender will work out fine.
  3. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
  4. Pour the spinach puree into the flour mixture and stir until combined. Scoop the batter into the muffin cups, filling each cup 2/3 full.
  5. Bake for 12 mins, or until toothpick inserted in the center comes out clean.
  6. transfer to wire rack to cool.

Now eat one and thank me later because you couldn’t taste the spinach, could ya?.

Yum

Yummly-a-great-iOS7-app-icon

Last night while watching Transformers with Holden I was in the market for new recipes. As I was surfing the world wide web I stumbled upon this great web sight Yummly. It brings all recipes from around the glob to one spot.

If your a Pinterest lover then you will love the way Yummly finds, displays, and organizes your recipes for you. 

Anyways, I hope you enjoy it as much as I do.

YUM on everyone!

No Mustard

Chicken for your chicken with a side of peppermint candy canes

I got a couple sick chicky’s in the house and thought I would make some soup. Chicken tortilla sounded good so I pulled out the cookbook and went to town on a recipe I havent tried yet. Im so excited about this creation that I want to share it with you.

I subed a few ingredients and it was fab.

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SOOOOO Yummy!!!!!

  • 1 tablespoon olive oil
  • 1 small onion, diced (about 1 cup)
  • 1 teaspoon kosher salt
  • 1 red bell pepper, diced
    • my substitute: 1/2 red bell pepper, diced and 1/2 green bell pepper, diced
  • 1 small garlic clove, minced
  • 1 teaspoon ground cumin
  • One 32oz box chicken broth
  • 1 bay leaf
  • 1 1/2 cup frozen corn kernels
  • One 15oz can diced tomatoes
    • My substitute: One 15oz can of diced tomatoes with green chillies
  • 1lb boneless skinless chicken breasts whole
  • Juice of 1 lime
  • crushed tortilla chips
    • my substitute: warm tortillas
  1. In a large sauce pan or Dutch oven, heat the oil over medium heat. Add in the onions and sauté till soft.
  2. Add the salt, bell pepper, garlic, and cumin and sauté for 2 mins.
  3. Add the broth bay leaf corn, tomatoes, and chicken. Bring to a boil then simmer on low for 10-15 mins till chicken is cooked through.
  4. Once chicken is cooked through, remove chicken from the pot and set aside to cool enough for you to touch. Once cooled shred with a fork or your fingers.
  5. Place the shredded chicken back in the broth, add the lime juice and simmer for approx. 3 mins to warm the chicken back up.

Additions to yummy it up: Shredded cheese, avocado, sour cream, cilantro, green onion.

Thank you Weelicious cookbook for the great recipe!

 

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As for dessert… Do you have any left over candy canes?????????

  • Crushed up candy canes. put the candy canes in a plastic baggy and crush them with a meat cleaver.
  • Vanilla ice cream as much as your heart desires
  • Chocolate syrup or fudge (optional)

Make your self a bowl of ice cream and sprinkle the candy cane on top.

Enjoy friends.

 

 

Sunday Funday

SUNDAY FUNDAY!!!! Yup it’s SUNDAY!

drank 2 glasses of wine and I’m feeling fine.

its holiday season in my industry and its time to unwind.

tonight is movie and special popcorn night. you want some? go ahead and cook some up.

  • 3 Tbls of oil
  • 1/3 cup Popcorn kernels
  • sprinkle of cinnamon
  • drizzel of honey
  1. heat your oil in a deep pot on med-high.
  2. place 1 keranl in the pot, when it pops your oil is ready.
  3. add your kernels to the pot and cover. shake every 10 seconds. when your kernels slowdown popping, turn the heat off.
  4. sprinkle a desired amount of cinnamon onto the popcorn and mix.
  5. dump 1/2 of the pop corn into a bowl, drizzle desired amount of honey onto the popcorn and mix. dump remaining pop corn into bowl and drizzle desired amount of honey onto remaining pop
  6. corn and mix.

and there you have it. SUNDAY FUNDAY’S special pop corn.

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Grandmas Pumpkin Roll

Grandmas Pumpkin Roll

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Cake Ingredients:

  • 3 eggs
  • 1 cup sugar
  • 1 can pumpkin
  • 1 tsp lemon juice
  • 3/4 cup flour
  • 1tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg

Filling ingredients:

  • 8 oz cream cheese softened
  • 2 tsp butter
  • 1 c powdered sugar
  • 1/2 tsp vanilla
  1. Preheat oven to 375.
  2. In large bowl combine eggs and sugar, beat well. Add pumpkin and lemon juice and mix till blended.
  3. In a separate bowl combine flour, baking powder, and spices. Add to egg mixture.
  4. Grease a large cookie sheet and line with wax/parchment paper. Spread batter onto the wax/parchment paper.
  5. Bake for 10-15 minutes until spongy.
  6. Lay out a clean hand towel, flip the cookie sheet over on top of the towel so the waxed paper is on the top. Discard the cookie sheet. Peel the waxed paper off of the pumpkin cake and roll the sheet of cake in towel. Let stand for 10-15 mins.
  7. In the mean time make the filling.
  8. Combine all filling ingredients into a bowl and whisk till fluffy.
  9. Unroll the cake and discard the towel. Evenly spread the filling on the cake and role back up.
  10. place on a platter cut into slices and chow down!

Not Pho Sho

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This weekend the fam got spontanious and tried our first Pho restaurant. In fact it was our first time trying Pho. When I saw the menu that looked like scribbles (Vietnamese) to me with non descriptive descriptions, people slurping noodles and gnawing large pieces of meat, and the waiter telling us the tripe dish was the best I immediately thought… its not to late to walk out. Then I had a bad feeling in my stomach which I’m sure fucked with my brain making it think everything had a funky taste. Anyways, I still tried it and to be quite honest I’m pretty sure you will never see me eating Pho again unless I hire a professional Pho eater who is friends with my tastebuds and can order my food for me. On a good note, we tried something new, the little enjoyed the broth and the hubs enjoyed my dish.

Im always looking for new foods and restaurants to chow down at so leave me a comment on where or what we should try next!

This restaurant has already been recommended. Not really my style but might float someone else’s boat.

Happy taste testing my friends.

Pumpkin & Flannel

I. Love. Fall.

Fall screams 2 of my favorite things

PUMPKIN and FLANNEL!!!!!

Yummmmmmmmmm

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Billabong Staple Luv

PUMPKIN SMOOTHIE

1 Frozen Banana
1/2 cup Pureed pumpkin
1 1/2 Cup Almond Milk
1 tablespoon Maple syrup
1 teaspoon cinnamon
1 cup Ice
Blend it together and you are in Pumpkin heaven.

PUMPKIN DOUGHNUTS w/ SOUR CREAM FROSTING

make you go nuts

Doughnut Ingredients

1/2 cup canola oil, plus more for pans
1 3/4 cup all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/2 teaspoon fine salt
1/4 teaspoon backing soda
1 cup pure pumpkin puree
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
doughnut pan/s

Icing ingredients

3/4 cup powdered sugar
2 tablespoons sour cream
1/4 teaspoon fresh lemon juice

  • Heat oven 350 F. Lightly oil 2 doughnut pans. If you have 1 that’s okay, you’ll just make more batches.
  • Whisk together the floor, baking powder, pumpkin pie spice, salt, and baking soda in a medium bowl, set aside.
  • In separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, egg, and vanilla. Add the dry ingredients and mix until just combined (don’t over mix).
  • Spoon a 1/4 cup batter into each compartment unless using a small doughnut pan. Bake until the donuts are golden brown and spring back lightly when touched,12 to 14 minutes. Let cool in the pas for 15 minutes, then transfer to a wire rack to coll completely.
  • Meanwhile whisk together the powdered sugar, sour cream, and lemon juice in a small bowl. Drizzle over the doughnuts scatter on the sprinkles, let set before serving.

Broke as a Joke Final Thought

Keep Calm & Cook On - lighter

My Broke as a Joke challenge came to an end last month. I cant say I really saved much money on not eating out but like I said in my last post I learned a lot from it.

I recommend you give it a shot. Not to save money but to be empowered to cook more for your family. You’ll be surprised on how much you learn, how healthier you are and how creative you can get.

Pick up a few cook books and get started, you’ll thank me later.

XoXo