A Little This A Little That

Since Lindsey has been born there has not been one stage I have been anxious to get through. I didnt mind being up every three hours nursing, I didnt mind her having days and nights confused and I loved her starting to talk. I never pushed her to crawl, walk, roll, sleep through the night, etc. However, I am SO OVER this teething nonsense. AH! It hits like a tidal wave and suddenly shes up all night and doesnt want to eat.

I posted all about how I survive teething here but I have to say, I have stopped using the Hylands teething tablets after seeing them being recalled for causing seizures. Scary! We have been up all night for the past 4 nights, and lets just say this momma is tired! I am soo thankful for my family. My mom has been really great and getting up with her in the wee hours so I can get in a quick 2 hours and my grandma has been watching her in the afternoon so I can take a cat nap. I dont know what I would do without them especially since I am in summer school.

She is super precious though and I wouldnt trade her for anything. Even a full 6 hours of sleep.

In other news: our family bought a new Toyota Rav 4!! Yay us!! We traded in my moms truck for this baby. Itll be so great when we get to NC and have to drive in snow.

I have been wanting a quick an delicious lunch and egg salad has been first on my mind. This version has no mayonnaise and I skipped the bread and used pretzel chips instead. Delish and healthy and completely Dukan!

Healthy Egg Salad

Serves 4

- 8 hardboiled eggs 

- 3 TBSP plain non fat greek yogurt

- 1 TBSP spicy brown mustard

- Salt and pepper

- dash of paprika

I throw the eggs in a pot and cover with water. I then add a dash of salt, this will tell me if there are any bad eggs because they will float to the top. Then I stick them on the stove and crank the heat to high. I set the timer for 20 minutes and leave them alone. Once they are done, I run them under cold water and stick them in the fridge to cool. Once cooled, I peel them all, slice them in half and place them in a large bowl. I add the yogurt, mustard and spices and adjust accordingly. Remember, you can always add more but cannot take out! Then I dig in with a handful of pretzel chips! Yuuummm :)

I leave you with this thought: You will never know what God can do in your life unless you give him the chance to lead it.

"Blessed are the poor in spirit for theirs is the kingdom of heaven" Matthew 5:3

From the Heart

I love cooking for my family. It is something that gives me such joy and purpose in life. Watching their eyes light up and their mouths begin to water makes all the work I put into it worth it. This meal did all those things and more. It is so nice to cook for those you love and actually feel appreciated. Such a wonderful feeling. I do not cook every night. Luckily my mom in an excellent cook and she enjoys it just as much as I do! It is a big help because there are days where I am much too exhausted from doing school work, house work and not to mention a mom all day, the last thing I feel like doing is cooking. But alas, some days I look forward to that meal I will be preparing. And I am known to go all out :) These shells are so delicious they would make any pasta-hater change their mind. The filling is cheesy but light and complimented by a wonderful array of italian herbs. The sauce is hearty and meaty and balances out the light shells.

Three Cheese and Spinach Stuffed Shells in a Hearty Meat Sauce
Serves 6-8
- 16 ox box of Jumbo Shells
- 2 24 oz jars of tomato pasta sauce (I use Prego)
- 2 16 ox packages of italian sausage (could use breakfast sausage)
- 30 oz skim ricotta cheese
- 1 cup grated mozzarella
- 1 cup grated parmesan
- 1 egg
- 1 package of frozen spinach, thawed with the excess water squeezed out
- 4 TBSP dried basil, divided
- 3 TBSP dried garlic powder, divided
- 3 TBSP italian seasoning, divided
- 2 TBSP onion powder
- 2 tsp chili flake
- 8-10 slices fresh mozzarella
- salt and pepper

Heat a large pot of water over high heat and season well with salt. This is the only chance you have to season your shells. While that is heating, cook your sausage over medium high heat then drain the excess oil from the pan. Return to pan and add the 2 jars of tomato sauce as well as half the basil, garlic powder and italian seasoning and all of the onion and chili flake. Season well with salt and pepper, give a stir to combine and bring to a simmer. Add the shells to the boiling water and cook only half the time directed on the box. You want these very al dente because they will finish in the oven. Heat your oven to 350 and mix the 3 cheeses (minus the sliced mozzarella), egg, remaining spices and spinach. Once your shells are cooked, drain and rinse with cool water. They will be very hot and may need a minute to cool before filling. Spoon enough sauce in a 13X9 pan to cover the bottom. Spoon a small amount of the filling into the shell and place seam side down in the pan. Try not to over fill your shells. Once your pan is full of stuffed shells, spoon the rest of the sauce on top of the shells and cover with the fresh mozzarella slices. You could use shredded or grated parmesan as well but the fresh mozz is soo good. Bake at 350 for 25-30 minutes until cheese is nice and bubbly!

We enjoyed these amazing shells with a simple spinach salad with craisins, almonds and hardboiled egg.

I adore when food looks pretty!

We finished the evening with dessert and Grease. 

These boston cream pie cupcakes are to die for! They are insanely decadent and incredibly delicious. They are quite time consuming though so I think next time I will try my hand at a whole cake :)

I adore family time <3

Lets get light

Heres a piece of exciting news: Our family will be moving to North Carolina this August! Woohoo! My brother was accepted into a music conservatory and I will be reentering the University world after attending community college for far too long. The choices were between New York, Indiana, Michigan and Detroit. After many prayers and waiting we decided North Carolina would be the best choice over all for everyone in the family. We are so excited to start this new chapter of our lives!

Isn't that gorgeous!! Ah I can hardly wait! 

Anyway back to what we all love: FOOD!

I love making one day out of the week completely meatless. Usually its monday because the weekends are generally splurge city. My step dad was traveling and my brother was housesitting so this meal was perfect for just me and my mom. Especially since they would have hated that I replaced the meat with a mushroom. But take heart you meat eaters! You will NOT miss the meat! The portobello mushroom gives the perfect amount of meatyness (I make up words as I go) without the fat and grease that accompanies a real burger. The pesto and roasted red pepper add perfect touches of smoky and fresh taste. Oh and the side? TO DIE FOR! I have never had savory roasted sweet potatoes but my oh my I may never go back! The sweet potatoes are fresh and slightly sweet that the rosemary and garlic roast together in perfect harmony. I beg you to try this dish! Your taste buds will be dancing a happy dance :)

Portobello Burgers with Pesto and Roasted Red Peppers

Serves 4

- 4 portobello caps with the brown scales inside cleaned out and the caps cleaned with a damp paper towel
- 2 roasted red peppers cut in half (I just use a jar from Trader Joes)
- Jar of premade basil pesto
- 4 whole wheat buns
- sea salt and pepper
- olive oil

Heat a grill pan to high. Give your mushroom caps a nice rub down with olive oil and sea salt. Once your grill is hot add the caps. Then DO NOT TOUCH! They will take about 4 minutes a side depending on the size. Trust me when I say they will let you know when they are ready. They will release when ready to flip so don't try and pull them off. You will be sad. Heat your buns anyway you like. I put them in the oven at 400 for a few minutes to get them lightly toasted. Now assemble! Bun, mushroom, red pepper, basil pesto on top bun. THATS ALL! Healthy can be fast I promise :)

Savory Roasted Sweet Potatoes with Rosemary, Garlic and Parmesan Cheese

Serves 4
- 3 Large sweet potatoes peeled and diced about an inch thick
- 2 TBSP dried rosemary
- 2 TBSP dried garlic powder
- sprinkle of grated parmesan cheese
- 1/4 cup olive oil
- Salt and pepper

Preheat your oven to 400. Prep your potatoes and throw in a gallon freezer bag. This will make sure all the spices and oil are evenly distributed. Easiest way I swear! Add oil and spices and give a good shake. Spread evenly on a baking sheet. Now this is when I go in and add a little more of all the spices just to make sure all the potatoes are seasoned. Bake for 30-40 min. I like mine a bit crunchy so I leave them in for a little longer. You just want them to be fork tender. About the last 5 minutes or so give them a nice sprinkle of parmesan cheese. Scrumptious!

Homemade Granola

I have just recently rediscovered my love for yogurt. I used to eat it daily but I got tired of it and took a little break. But now I have added it back to my breakfast menu and added a little oomph to it. My favorite way to eat it is greek yogurt, berries, granola and a drizzle of honey.

I was buying prepackaged granola in the store for a while until I got the idea to just make it at home. In the store its pretty over priced for the amount you get. When you make it at home, you can make much more for a fraction of the cost. 

A bowl full of happiness first thing in the morning :)

Homemade Granola

3 cups rolled oats (not instant)

3 tablespoons packed light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1/3 cup honey

1/4 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup coarsely chopped raw or toasted nuts or seeds

Preheat the oven to 300 and make sure a rack is in the middle. Mix the dry ingredients in one bowl and combine well. Mix the wet ingredients in another bowl and once mixed well combine with the dry ingredients. Make sure all the dry ingredients are coated then spread in an even layer on a rimmed baking sheet. Bake for 15 minutes. Take out and stir then place back in for another 5-10 min until the oats look nice and golden. Itll seem soft when you take it out but no worries, it hardens as it cools. Make sure to stir it every once and a while during the cool down.

Toasted almonds

Place almonds on a baking sheet at 350 and bake for about 10 minutes. You will be able to smell them. Take them out and let cool. Combine with granola and keep in an airtight container.

You can add anything your heart desires to this granola once it is cooled. Dried fruit, coconut, nuts, chocolate chips. Anything! I like to keep it simple and add what I want when I eat it.

Baby its cold outside

I hate the cold. I guess hate is really strong but being from the desert I do not know how to survive in the cold. The only plus is I love soup. And soup is great for the frigid blizzard weather out here in the midwest. I have made quite a few soups in my day but boy this one takes the cake. It is just pure comfort and you feel good eating it. 

Sweet Potato and Meatball soup

Makes a bunch ( me and the baby ate off it for a week and had enough to freeze)

10 oz baby spinach roughly chopped

32 oz chicken broth

1 15oz can black beans, drained and rinsed

2 sweet potatoes, diced and peeled

1/2 cup of mini shell noodles

1 lb ground beef

spices (oregano, parsely, garlic, onion and basil)

1 tbls oat bran

Mix your beef, spices and oat bran together and roll into small meatballs. Place in a 400 degree oven for 20 min. Next throw everything else into a big pot and bring to a boil. Add your meat balls, reduce and cover for one hour until the potatoes are nice and tender. 

Thats it. Seriously. Easy peasy and way yum. I would say it was pretty healthy too.

Baby approved :)

Lets be honest

I am a terrible blogger. I really am. I go weeks without posting. But thats not to say I dont love it because I do. I truly love the idea of having a journal of my life and the growth of my daughter documented as well as all my cooking endeavors. Im just busy. Im a mom, a student, a girlfriend and a daughter of Jesus. All of those require my time and my effort. They are rewarding in their own right but it is a day to day journey to be all those things. Lindsey is at the stage where she is incredibly mobile and such a joy to play with that I hate wasting any time I have with her. She is learning so much every day and amazes me constantly. I love her more and more every day I have with her. I made the deans list this semester. That in itself soaks up the majority of my free time. But to say I am proud of myself would be the biggest understatement of the year. I am more than proud because it has been challenging but will be incredibly worth it when I am finished. My relationship with my Creator is one that I thirst for more of. I sit down for my bible study in the morning and I take in as much as I can. I crave for more of Him and His presence in my life because since I have fully given my life to Him, words cannot express the feelings of joy and peace that surround me.

So Im not the best blogger. But that is one of my goals for the new year. To squeeze it into my hectic life and enjoy it. Because what is life if its not enjoyed? And with that I give you...

Oh Rachel Ray you are a woman after my own heart with this recipe. I kid you not if sexy were a dish this would be it. The feta and cherry tomatoes compliment each other beautifully with the combination of salty and sweet. Then you add the sweet shrimp cooked in hot chili that is balanced with velvety butter and the acid of lemon just pops at your taste buds in all the right ways. The picture does less than justice on how beautiful and satisfying this meal was. 

GARLIC CHILI SHRIMP AND GREEK SPAGHETTI

adapted from Rachel Ray

serves 4

INGREDIENTS

1/2 cup extra virgin olive oil (EVOO), divided

6 cloves garlic, sliced or chopped, divided

2 tablespoons chili flake, divided

1 pound jumbo sweet shrimp, deveined

Sea salt and pepper and/or Rachael’s seafood seasoning

2 pints cherry tomatoes

1 1/2 tablespoons chopped oregano or 1 1/2 teaspoons dried oregano

1 cup feta cheese crumbles

1 pound bowtie pasta

1/4 cup chicken stock

1 tablespoon butter

Juice of 1 lemon

Place 1/4 cup EVOO in a shallow dish with half the garlic and the chili pepper. Add the shrimp and season with seafood seasoning; add salt and pepper if not included in the blend. Marinate and chill for 1 hour.

Bring a large pot of water to a boil for the pasta. Salt the water.

Heat a skillet with a tight-fitting lid with the remaining 1/4 cup EVOO over medium heat. Add the remaining garlic and chili; stir for 2-3 minutes. Add the cherry tomatoes and oregano; cover the pan and raise the heat a bit. Cook, shaking the pan occasionally, until the tomatoes burst, 10-12 minutes. Mash up the tomatoes a bit and add the feta; stir to combine and reduce the heat to low. Season with black pepper, to taste.

Cook the pasta to al dente. Reserve 1 cup of the starchy cooking water just before draining.

Meanwhile, heat a skillet over medium-high heat. Add the shrimp and cook until pink and firm and brown at the edges. Douse the pan with vermouth; add the butter and melt. Add the lemon juice and turn off the heat.

Toss the pasta with the starchy cooking water and sauce for 1-2 minutes. Transfer to a platter, Top with the shrimp and the remaining sauce.

Good and good for you

I love a meal that leaves me totally satisfied without feeling like Im about to be induced into a food coma. This meal hit every delicious spot and gave me energy to go about my mommy duties. Lately I've been really careful about what I have been eating. Lindsey has been up all night and my food needs to give me energy, not drain me. I love a greasy bacon burger with the rest of America but this momma needs a little more good for you food. The squash in this dish is to die for good.

Let me introduce balsamic herb chicken and butternut squash with brown butter... You're welcome :)

Balsamic Herb Chicken

serves 2

-2 boneless skinless chicken breasts

- salt and pepper

- 1/4 cup Balsamic Vinegar

- 1/3 cup Olive oil

- 1 Tbls rosemary, oregano, thyme, parsley

- 1 tsp honey

Mix the last 5 ingredients together and let chicken marinate for at least 1 hour. Preheat oven to 350 and cook for 25-30 minutes until the juices run clear. This all varies depending on thickness of the chicken breast.

Butternut Squash with Brown Butter

via Martha Stewart

2 tablespoons unsalted butter

1 butternut squash (about 1 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes

1/2 cup low-sodium canned chicken broth

1/4 cup water

1 tablespoon dark-brown sugar

Directions

Heat butter in a large skillet over medium-high heat until golden brown. Add squash; saute, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.

Add chicken broth, the water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper. Serve.

Making Your Own Baby Food

I am very blessed to be able to stay home with Lindsey. It is something I never take for granted. Since I am home, I try and use my time wisely and really enjoy making her baby food. I take comfort in knowing exactly what she is eating. Now that she is eating more "adult" food, I would rather make it than buy it. Not to say the jars aren't healthy! They are and I still use them for travel and going out but when we are home she normally eats what I make. I also make her food just about as flavorful as ours is. I do watch the amount of heat but I know I don't like bland food so why would she? :)

Pumpkin & Carrot 
1 15 oz can of pumpkin puree
1/2 cup carrot puree (2 jars of baby food carrot)
1 tsp cinnamon
2 Tbls vanilla yogurt

Mix it all together. When I serve it to Lindsey, I find I need to add a little water to thin it out. I keep half in the fridge and freeze the other half.

Butternut Squash Applesauce

Recipe adapted from here

3lbs gala apples, peeled, cored and diced

2 lbs butternut squash peeled, seeded and diced

1/4 cup water

1 tsp cinnamon

Throw all ingredients in your slow cooker on high for 4-5 hours and low for 8. Once the ingredients are nice and soft, I used my hand mixer to puree. This also makes a large amount and I froze a good portion. 

When making veggies or fruit I just throw the amount desired in a pot of boiling water until tender and soft. Then I puree it in my baby bullet. A food processor or blender would work just as well. Add as much water that you boiled the veg/fruit in to the consistency your little one prefers. There are so many benefits to making your won baby food. It is money conscious, health conscious and you can control how much you make. I always make a large amount to cook all in one day and store in the freezer. That way I have enough to last me until the next big cooking day.

Pumpkin cake with cream cheese frosting and apple cider glaze

Okay this is seriously the easiest, most delicious and moist cake I have made in quite sometime. The cake itself is only 2 ingredients. I was a little apprehensive as I was mixing it because it was really thick I though there was no way it would be that moist. But boy was I wrong. Give this bad boy a shot because frankly, its way to good not to.

This picture does not do justice. Blame it on the iPhone and my lack of photography skills.

Pumpkin cake with cream cheese frosting and apple cider glaze
Makes a 9x11 pan
1 15 oz can of pumpkin puree
1 box yellow cake mix
1 tsp cinnamon

1 can cream cheese frosting

Glaze
1 cup powdered sugar
2 Tbls apple cider ( I used apple juice)
1 tsp cinnamon
1 tsp pumpkin pie spice

Preheat oven to 350. Mix the puree, cinnamon, and cake mix with a hand mixer until well incorporated. Spray a 9x11 pan with non stick spray and spread evenly. Bake for 25-30 min until a toothpick comes out clean. Let cool completely and spread with your jar of cream cheese frosting. Mix ingredients for glaze until powdered sugar dissolves and drizzle over.