Pantry Clean Out Meal

I am in an anti-grocery shopping mood lately because we really do have a TON of food in our freezer, cabinets and fridge that needs to be used up so in an effort to do that, I am trying to get creative! I really love searching for new recipes, buying new ingredients, making new meals and all that, but sometimes it can get a little costly and exhausting! I absolutely loved this meal and it got rid of a ton of stuff that has been sitting around! Win-Win! This dinner meal is packed with all sorts of veggies and the dressing compliments the dish very well! This is just a very versatile meal because you can substitute, take out, or add anything you want! It's basically just throwing a bunch of stuff in a pan and heating it up. Takes only a few minutes and it gets rid of things you don't want lying around anymore! I didn't really follow a recipe, so I will just tell you everything that is in it and you can go crazy!

Ingredients:
Brown rice, cooked
Green Beans (frozen from Trader Joes)
Corn (frozen)
Chopped Zucchini
Chopped Onion
1 Carrot, Chopped
2 Celery Stalks, Chopped
Veggie Medley pasta
I sauteed the veggies in olive oil for a few minutes until they were soft and then added the cooked rice to the pan of veggies and poured the mixed dressing over it all and served warm!
Dressing:
about 1/4 C Olive Oil
about 1/4 C Red Wine Vinegar (a little less)
Salt and Pepper
Garlic Powder (1/2 TBS?)
Dried Mustard (a little less than 1/2 TBS)

This recipe definitely requires eyeballing it! I used to be afraid to stray away from a recipe but now, I just tweak it, taste it and hope it turns out good! : ) A good tip to remember is that you can never remove ingredients but you can always add more so just start out slowly adding a little at a time!

Things I'm Lovin' Lately!

I have compiled a few photos of things I am Lovin' Lately! I hope they inspire you to try new things and branch out a bit if you can! These are all products or work outs that I have tried and really enjoyed! 

This yogurt is THE BEST! I have tried almost all the flavors, and Pineapple is my favorite for sure! It tastes like a dessert, sweet and tangy! I like to top it with fresh fruit and granola, blend it into a smoothie, or eat it plain! Greek yogurt is so much better for you than regular yogurts because it has twice as much protein, less sodium, it's naturally lower in carbs AND it has 5 types of live and active cultures. It is thick and creamy and SO delicous! I also like to get the plain and sweeten it with a little honey and cinnamon- kind of tastes like icing : ) 

SMOOTHIES: I am a smoothie making machine people! There are a few things I always have in the house: Frozen fruit, plain non-fat Greek yogurt, spinach, bananas, and peanut butter! Smoothies are a great meal when you are in a hurry or if you just don't know what else to have! I crave smoothies and I make them almost daily as a meal! I pack my smoothies full of all kinds of good stuff and I get my veggies in too with a few handfuls of spinach or kale. I usually don't follow a recipe when making my smoothies, I just throw in a few handfuls of frozen fruit, yogurt, milk, water or juice, protein powder (optional), spinach or kale, peanut butter, Agave nectar. Just no added sugar!!!  Get creative- try peanut butter and cocoa combination, Pineapple and coconut, strawberry banana and the possibilities are endless! 

This work out is a killer! I have tried 3 of Jillians DVDs now and this is my favorite hands down! It is a 40 minute circuit training DVD is full of 5 minute circuits targeting different "trouble zones" If you are in a rush, just do half the DVD or its a great work out if you can do the whole thing! You will feel the burn, trust me! This DVD costs about $9 so it is really a good deal! I like it because it is mostly strength moves and not as much cardio and plyometrics. All you need are 3 or 5 lb dumbbells and you are good to go...don't even have to leave your house to go to the gym! Gotta love that! 

This is a Gravity machine. It's like a total body machine but better. I have been attending Gravity classes at the gym twice a week now and I love it! This class makes muscles hurt that I didn't even know I had!!! The work out targets legs, arms, shoulders, back...it really covers everything! I love this work out because it is fun and challenging! I never get bored doing it and I am so sore the next day that I can't move...I love that feeling! If you have an opportunity to take a Gravity class at your gym I highly recommend it! 

Citrus Asian Chicken Salad

This salad is a great meal with delicious flavor! It's very summery and I love the citrus flavor it has to it! I served this on a weeknight and it was very easy to prepare. The original recipe called for spinach and cabbage, but I prefer Romaine lettuce in my salads so I did a mix of all 3 but you could easily substitute your preferred type of lettuce. This salad could also easily be adapted to specific likes or even just what you have on hand. I didn't have cilantro or peanuts to I omitted cilantro and added cashews instead. You could also add in some chopped celery to add a little more crunch. This salad served at a potluck or as a main dish is a healthy recipe that we enjoyed! I served this salad with my whole wheat pretzel bites, but you could make some homemade rolls to serve this with also! The salad filled my husband and I up and there was a portion left over for me to have for lunch the next day. We also didn't use all the dressing in this salad so I saved it in a container in the fridge. When I wanted to use it again, I let it sit on the counter for a few minutes and it liquefied into a dressing texture again. Enjoy! 

Recipe: 

2-3 chicken breasts, skinless and boneless

3 Tbsp olive oil

2 Tbsp fresh lime juice

1 Tbsp cilantro, chopped fine (optional, I left out) 

1 tsp salt and pepper

1/4 tsp cayenne pepper

1/2 C olive oil

1/4 C fresh lime juice

1 Tbsp grated lime peel

3 Tbsp white wine vinegar

1/4 tsp chili powder

2 Tbsp sugar

1 tsp salt and pepper

Combination of shredded Napa Cabbage and baby spinach and Romaine lettuce 

2-3 carrots, shredded

1 bunch cilantro, chopped (optional) 

1/2 C chopped cashews or peanuts 

Cut chicken breasts into chunks.  In a bowl combine 3 Tbsp olive oil, 2 Tbsp lime juice, 1 Tbsp cilantro(if using), cayenne, salt and pepper.  Add chicken and marinate for 30 minutes.  Heat pan and saute chicken until cooked through.  Set aside to cool.

In a bowl mix together the 1/2 C olive oil, 1/4 C lime juice, lime peel, vinegar, chili powder, sugar, 1 tsp salt and 1 tsp black pepper.

In a large bowl,  add together cabbage, spinach, Romaine, carrots, cilantro, chicken and nuts. Add in dressing to lettuce mixture just before serving and toss. 


source: http://www.yourhomebasedmom.com/crunchy-asian-chicken-salad/

Peanut Butter Chocolate Chip Muffins

Peanut butter and chocolate is probably one of my top favorite combinations! I just love anything peanut butter and chocolate, and these muffins are among the many! They are a larger muffin and they have great height, which I like! Fresh out of the oven, I hate to admit that I ate my fair share of these!! Also, I have to mention how EASY this recipe is....very simple, took only a few minutes to whip up! Because this recipe makes 1 dozen muffins, I kept out 6 and then wrapped the other muffins in plastic wrap, and froze in a freezer bag to reheat when I wanted one! They taste basically fresh out of the freezer with just a hint of dryness but nothing that I was concerned about! I defrost mine in the microwave and they look just like they came out of the oven! These muffins are great for a snack, dessert, or even breakfast if you feel like indulging! I know I will make these muffins again and again! 

Recipe: 

2 ¼ Cups flour

2 tsp. baking powder

½ tsp. salt

2/3 Cup brown sugar 

6 TBS melted and cooled 

½ Cup peanut butter

2 eggs

1 Cup milk (I use skim)  

¾ Cup chocolate chips

Directions: 

Preheat your oven to 375 degrees and line 12 muffin tins with liners or cooking spray 

In a medium bowl, mix flour, baking powder, salt, and brown sugar. Set aside. 

In another bowl, mix peanut butter, butter, eggs, and milk and whisk until smooth. Add in the flour mixture and mix just until combined (over mixing batter yields dry muffins, so don't over mix). Stir in chocolate chips. Divide batter evenly among the tins and fill up to the top.  

Bake 17- 20 minutes or until toothpick comes out clean. Allow to cool for a few minutes in the pan and then take out of the muffin pan and let cool longer on a wire rack. Makes 12 muffins.

adapted from: http://annies-eats.com/2008/10/09/peanut-butter-chocolate-chip-muffins/

Whole Wheat Pita Bread

   

I have made this whole wheat pita bread twice now and I love it! I don't really think I will ever buy store bought pita bread again...this recipe is so much better that I probably couldn't eat the store bought kind. This bread is soft, chewy, and so amazing. My husband can testify to that seeing as I made this pita bread today and he came home, ate two for a snack and then   ate another piece as part of his dinner. He says it's the best pita bread he has ever had! Works for me! Now, this may seem like too much work for you, but I assure you it is quite simple! If you have a day where you will be home for a few hours, you can complete many tasks in between all the rising of this dough! I really hope you give this homemade pita bread a try, it's so worth it!

Recipe:

2 ¼ tsp instant yeast

1 TBS honey

1 ¼ Cups warm water, divided

1 ½ Cups bread flour, divided

1 ½ Cups whole wheat flour, divided

¼ Cup olive oil

1 tsp kosher salt

Cormeal, for sprinkling

More flour for dough, if it is too sticky

Directions:

In a bowl of a stand mixer add the yeast, honey and ½ Cup of warm water. Stir gently to blend. Whisk ¼ Cup of the bread flour and ¼ Cup of the whole wheat flour into the bowl until smooth. Cover with plastic wrap and let sit until doubled in bulk and bubbly, about 45 minutes.

Remove the plastic wrap and return the bowl to your stand mixer, fitted with the dough hook. Add in the remaining ¾ Cup of water, 1¼ cups bread flour, 1¼ cups whole wheat flour, ¼ cup olive oil, and 1 tsp. salt. Knead on low speed until the dough is smooth and not too sticky.( I had to add about another ½ Cup of bread flour and ½ cup of whole wheat flour to my dough to get this consistency. You may or may not have to do this, just check your dough and if it is too sticky and not pulling away from the edge of the bowl, add more flour a little at a time until it is smooth.  Put dough into a lightly oiled bowl and let sit in warm place until doubled, about 1 hour. You will know that your dough is dough if you poke it and a dimple remains in it, if it springs back it needs more time to rise.

Preheat your oven, with a rack in the middle, to 500 degrees with a pizza stone it in, if you are using one.

Transfer dough to a lightly floured surface and divide the dough into 9 equal pieces, roll them into a ball and then flatten into circles using a rolling pin. They should be about 6 inch circles. Transfer disks of dough onto a surface sprinkled with cornmeal and cover with a clean kitchen towel and let rise for 30 minutes or until puffed up a little.

Transfer 4 pitas at a time into the oven on your pizza stone or set them on a flipped over baking sheet surface and let sit for 2 minutes in the oven until slightly puffy. Turn them over with a tongs and let cook 1 minute more. Remove from oven and put the rest of the pitas in and do the same. Transfer pitas to a cooling rack and let cool completely. Store in an air tight container for up to 3 days.

The Dough after it is rolled into balls 

My flattened out disks of dough

 There are tons of things you can do with this pita bread, like gyros, pita pockets, dip in hummus, and much more, but our personal favorite....Individual Pita Pizzas! Top with sauce, cheese and seasonings, and place under broiler for a few minutes and you have a quick and delicious dinner!

adapted from: http://annies-eats.net/2010/04/20/whole-wheat-pita-bread/

Homemade Granola Bars or Granola

I am excited to share this recipe with you since I absolutely love granola bars and granola! I have yet to find a really good store bought granola bar that I love....I am just not very happy with them and the long list of questionable ingredients in some of the varieties can be somewhat scary! I would much rather eat something without all the additives and "junk"! I love granola as an afternoon snack or with my breakfast on top of yogurt and fruit! Also, a granola bar is a great snack to have around the house when you are running out the door or are in the mood for a sweet treat! These bars have only a few simple ingredients and are very tasty! Enjoy! 

Recipe: 

2 Cups Rolled Oats 

2 Cups Kashi Go Lean Crunch Cereal (I used the honey almond flax flavor) 

1/3 Cup Almond Butter (could use peanut butter too) 

1/3 Cup honey (I used half clover and half raw cinnamon honey I bought at the farmers market-AMAZING) 

1 tsp vanilla 

1 handful semi-sweet chocolate chips 

Directions: 

Place Rolled oats and cereal in a bowl. In small saucepan, melt almond butter, honey and vanilla together until hot and well combined. Pour over cereal mixture and add in chocolate chips! Place in foil-lined square baking dish and press down mixture. Refrigerate for at least 30 minutes and then remove from pan and cut into bars. 

A few of my bars were slightly crumbly, so I decided to make granola out of them, and crumbled them into a storage container! A perfect topping to fruit or yogurt! 

adapted slightly from: http://www.espressoandcream.com/2011/05/make-your-own-chewy-granola-bars.html

Crispy Baked Oven Fries

I have been trying to make crispy baked fries for quite some time now and finally mastered it!! If you love baked fries, you have to try this recipe! Mine always came out too soft and mushy, but this time they were delicious, crispy and the perfect homemade version of fries, in my opinion! I served these with a simple grilled cheese sandwich and of course, the simplest meal I have made in a long time, gets rave reviews!!



Recipe:
4 Russet potatoes (washed, peeled and sliced into wedges)
5 TBS canola oil or vegetable oil
3/4 tsp. salt
1/4 tsp. pepper

Directions:

• Cut potatoes into wedges and then soak in very hot water for 30 minutes (I soaked mine for over an hour) 
• Preheat oven to 475 degrees
• Place 4 TBS of oil on rimmed baking sheet and then tilt side to side to spread oil around evenly. 
• Sprinkle salt and pepper evenly on baking pan
• Drain the potato wedges and then lay on paper towel and pat them dry with more paper towel
• Rinse the bowl and dry it and then add the remaining 1 TBS of oil to the bowl and toss the dried wedges into the oil until evenly coated. Place in single layer on baking pan 
• Cover pan with foil and bake for 5 minutes, remove the foil and return to oven to bake for about 20 minutes or until bottom of fries are spotty golden brown, rotating the baking sheet after 10 minutes. 
• Using a spatula or tongs, flip the fries over and continue baking until fries are golden and crisp, about 10 more minutes. Rotate the pan often to ensure even baking. 
• When fries are finished, you can season with more salt and pepper if you like, but we did not and they were still delicious! Enjoy! 

adapted from: http://www.thecomfortofcooking.com/2011/03/crispy-oven-baked-potato-fries.html