Since Rhett and I were married the one area of our budget that we've fought tooth and nail to control is food - be it eating out or the grocery bill. Because we both work from home, we often eat out just to have a reason to get out of the house. However, we are bound and determined to practice more discipline in this area and thus I am attempting to "plan" meals. I am a planner in all things except for meals. The "Culinary Artist" within me despises being controlled by a "planned" meal. However, I am willing to give meal planning a try and am a actually excited about this week's dinners. So, here goes. I did my best to provide a rough grocery list for you if you are looking to replicate the meal plan.
Recipes will follow! :) Since I don't use recipes and experiment, I will post once I've recorded what I actually use. :)
Monday: Chicken Fajitas
Grocery List
Red, Yellow and Orange Bell Pepper
Jalapeno
Mushrooms
Yellow Onion
Chicken Tenders
Sour Cream
Avocado
Tomato
1 can Black Beans
Corn Tortillas
Fajita Seasoning (I use the organic blend from Whole Foods)
Tuesday: GF Spaghetti and Tomato Basil Ragu
Grocery List
1 box Quinoa Spaghetti Noodles
14 oz can diced/peeled stewed tomatoes
1 lb ground meat (I'll be using elk)
Fresh Basil (from the garden)
mushrooms (desire amt)
2 slices thick bacon
1 yellow onion
1 tsp dried marjoram
2 Tbsp Tomato Paste
1 Tbsp Corn Starch (for thickening - you can use flour)
Wednesday: Chili
Grocery List
14 oz Stewed Tomato
1 can black beans
1 can pinto beans
1 can kidney beans
1 lbs ground meat (optional)
1 medium yellow onion
2 Tbsp minced garlic
1 jalapeno
Thursday: Chicken with Lemon and Capers and wild rice
Grocery List
Chicken Breast (how ever many you need to serve)
2 Lemons
1 small jar capers
2-3 cloves garlic
2-3 slices prosciutto
1/4 c. chicken broth
1/4 c. white cooking wine
1/4 c. grated cheese (mozzarella) *optional
Wild Rice (enough to serve)
Friday: Chinese Stir Fry and Mai Fun Noodles
Grocery List:
Asparagus
Mushrooms
Bean Sprouts
Onion
Green Peppers
Snow Peas
Chicken Tenders
Stir Fry Seasoning
1 pkg Mai Fun Noodles
Monday, August 9, 2010
Monday, July 12, 2010
Old Fashioned Chocolate Layer Cake
According to Rhett, this is the best chocolate cake he has ever had. Bake at your own risk!
1 c. cocoa powder
2 c. boiling water
1 c. butter (room temp)
2 1/2 c. sugar
4 eggs (room temp)
2 3/4 c. AP flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla extract
Preheat oven to 350. Grease and flour three 9" round cake pans. (Note: Instead of flour, I use cocoa powder on the greased pans to increase the chocolate flavor) :)
In a medium bowl, stir boiling water into cocoa powder until smooth and set aside to cool. In a separate bowl, combine the flour, baking soda, baking powder, and set aside.
At medium speed of an electric mixer, cream the butter and sugar, scraping sides of the bowl as necessary. Let the mixer run for 4-5 minutes. Add eggs, one at a time, beating well after each addition - and scraping sides of the bowl.
With the mixer running at low speed, add the dry ingredients to the creamed mixture alternatively with the cocoa mixture, beginning and ending with the flour mixture. Stir in the vanilla - DO NOT OVER BEAT!
Pour equal amounts of batter into each pan. Bang pans on counter to release any air bubbles. Bake for 20-25 minutes or until cake tester comes out clean. Invert pans on cooling racks and allow to cool. Remove pans and ensure cakes are completely cool before frosting.
Chocolate Whipped Cream Filling
1 pint heavy whipping cream
2/3 c. cocoa powder
1/2 c. granulated sugar
In a medium sized bowl sift cocoa powder into whipped cream, gently whisking to dissolved powder. This can be tricky. You want to dissolve the powder without whipping the cream! :) Add sugar and beat on high until stiff peaks form.
This should serve and the filling between your layers
Rich Chocolate Frosting
6 oz of semi-sweet chocolate chips
1/2 c. half and half
3/4 c. butter
2 1/2 c. sifted confectioners sugar
Combine chocolate, half-and-half, and butter in heavy bottomed sauce pan. Cook over medium heat, stirring constantly, until chocolate is completely melted. Remove from heat. Gradually add the confectioners' sugar using a whisk and stirring well. This is tricky and it is important to work somewhat quickly. You do not want your chocolate to cool before all the sugar is combine.
Set the saucepan in a large bowl filled with ice and beat at a low speed with an electric mixer until frosting begins to lose its gloss and holds its shape. This takes about 4-6 min. If necessary, add a half-teaspoon of half-and-half or so to achieve perfect spreading consistency.
Fill your layers with chocolate whipped cream and frost cake. Serve! :)
1 c. cocoa powder
2 c. boiling water
1 c. butter (room temp)
2 1/2 c. sugar
4 eggs (room temp)
2 3/4 c. AP flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla extract
Preheat oven to 350. Grease and flour three 9" round cake pans. (Note: Instead of flour, I use cocoa powder on the greased pans to increase the chocolate flavor) :)
In a medium bowl, stir boiling water into cocoa powder until smooth and set aside to cool. In a separate bowl, combine the flour, baking soda, baking powder, and set aside.
At medium speed of an electric mixer, cream the butter and sugar, scraping sides of the bowl as necessary. Let the mixer run for 4-5 minutes. Add eggs, one at a time, beating well after each addition - and scraping sides of the bowl.
With the mixer running at low speed, add the dry ingredients to the creamed mixture alternatively with the cocoa mixture, beginning and ending with the flour mixture. Stir in the vanilla - DO NOT OVER BEAT!
Pour equal amounts of batter into each pan. Bang pans on counter to release any air bubbles. Bake for 20-25 minutes or until cake tester comes out clean. Invert pans on cooling racks and allow to cool. Remove pans and ensure cakes are completely cool before frosting.
Chocolate Whipped Cream Filling
1 pint heavy whipping cream
2/3 c. cocoa powder
1/2 c. granulated sugar
In a medium sized bowl sift cocoa powder into whipped cream, gently whisking to dissolved powder. This can be tricky. You want to dissolve the powder without whipping the cream! :) Add sugar and beat on high until stiff peaks form.
This should serve and the filling between your layers
Rich Chocolate Frosting
6 oz of semi-sweet chocolate chips
1/2 c. half and half
3/4 c. butter
2 1/2 c. sifted confectioners sugar
Combine chocolate, half-and-half, and butter in heavy bottomed sauce pan. Cook over medium heat, stirring constantly, until chocolate is completely melted. Remove from heat. Gradually add the confectioners' sugar using a whisk and stirring well. This is tricky and it is important to work somewhat quickly. You do not want your chocolate to cool before all the sugar is combine.
Set the saucepan in a large bowl filled with ice and beat at a low speed with an electric mixer until frosting begins to lose its gloss and holds its shape. This takes about 4-6 min. If necessary, add a half-teaspoon of half-and-half or so to achieve perfect spreading consistency.
Fill your layers with chocolate whipped cream and frost cake. Serve! :)
Sunday, July 11, 2010
Salsa Fresca
2 avacados chopped
1 tbsp freshly chopped cilantro
1 small red onion - chopped
2 large tomatoes seeded and chopped
Juice of 2 limes
salt and pepper to taste
Toss together in bowl, salt and pepper to taste. Use as a garnish to Chorizo stuffed tenderloin or other meat. This is really good on fish tacos or halibut steaks. :)
1 tbsp freshly chopped cilantro
1 small red onion - chopped
2 large tomatoes seeded and chopped
Juice of 2 limes
salt and pepper to taste
Toss together in bowl, salt and pepper to taste. Use as a garnish to Chorizo stuffed tenderloin or other meat. This is really good on fish tacos or halibut steaks. :)
Mexican Roasted Potatoes
5-6 Potatoes (Peeled and Cubed)
1/2 c. melted butter
1/2 tsp cumin
1/2 tsp hot chili powder
1 tbsp minced garlic
Preheat oven to 425. Toss all ingredients in large brown until potatoes are completely coated. Transfer to ungreased cookie sheet. Spread so that potatoes are a single layer.
Bake for approx 20-25 minutes. Turn every 7-10 min - as you want the outside of the potatoes to be crusty and the inside soft.
1/2 c. melted butter
1/2 tsp cumin
1/2 tsp hot chili powder
1 tbsp minced garlic
Preheat oven to 425. Toss all ingredients in large brown until potatoes are completely coated. Transfer to ungreased cookie sheet. Spread so that potatoes are a single layer.
Bake for approx 20-25 minutes. Turn every 7-10 min - as you want the outside of the potatoes to be crusty and the inside soft.
Chorizo Stuffed Pork Tenderloin
1/2 lb hot chorizo
1 egg
3 tbsp GF bread crumbs
1 c. grated cheese (mozzarella or similar cheese)
1/2 c. chopped mushrooms
2 small onions
3 garlic cloves
1/4 c. tequila
Heat olive oil over medium heat in large heavy bottomed skillet. sauteed until golden brown. Degrease with tequila. Simmer for 2-3 min. Transfer to large crockpot.
Add 1 Tbsp EVOO to skillet and heat over med to medium high heat. Sear tenderloin on all sides until golden crust forms. Transfer to crock pot and add chicken stock. Cook on low for approx 3 hours. Use thermometer to test internal temperature of meat.
Serve with Mexican Roasted Potatoes.
1 egg
3 tbsp GF bread crumbs
1 c. grated cheese (mozzarella or similar cheese)
1/2 c. chopped mushrooms
2 small onions
3 garlic cloves
1/4 c. tequila
1 1/2 c. chicken stock
4-5 lb pork tenderloin
Slice tenderloin so that you can stuff and roll it. Mix together chorizo, egg, cheese, mushrooms, bread crumbs, and half the onions and garlic. Chorizo mixture should be "moldable" and not too mushy. Place in the center of your tenderloin, roll and tie with kitchen twine.
Heat olive oil over medium heat in large heavy bottomed skillet. sauteed until golden brown. Degrease with tequila. Simmer for 2-3 min. Transfer to large crockpot.
Add 1 Tbsp EVOO to skillet and heat over med to medium high heat. Sear tenderloin on all sides until golden crust forms. Transfer to crock pot and add chicken stock. Cook on low for approx 3 hours. Use thermometer to test internal temperature of meat.
Serve with Mexican Roasted Potatoes.
Wednesday, July 7, 2010
Seven Month Update
On December 11 of last year, I posted a blog that I was making some changes in my life that were to become permanent. You may have followed me through the very difficult first few months. I am finally starting to see some serious results that make me very pleased with my decision not to crash diet and not to burn out on exercise.
Here is the list of goals I set for this year:
•Increase fiber intake - Done
•Completely eliminate refined sugar - Almost there. I still need one teaspoon in my coffee each morning.
•Completely eliminate gluten - Done
•Completely eliminate non-organic dairy and red-meat - Have given up on the red-meat part. I just like it too much. But, we the only red meat I eat is elk my husband killed! :)
•Exercise a minimum of 3-5x a week on average - Done! VICTORY!!! I average about 5-6x a week.
•Completely eliminate carbonated beverages - Other than Champagne, done! :)
•Decrease caffeine intake - Done! I am down to 1 - 2c. of coffee a day. I was up to 10 when I started!
I have not lost a lot of pounds, but I am down a full pant size and back in some of "skinnier" pants. I know they tell you not to look at the scale, but I think it must be some kind of an indicator or we wouldn't have them, right?
I have decided to take the fitness aspect of my goals to a new level and increase my cardio workout. Right now I weight train 3x/week with my trainer. I have never been this toned in my life and agile too! I love it! :) I am increasing cardio from 2x/week to 5x/week.
For all those people that HATE going to the gym - I was one of you. However, once you are actually in good shape and can meet your exercise goals, it is a joy to go! I feel so great after 30 minutes of cardio. I also have noticed that the weight almost falls off my mid-section with the increased cardio.
My goal is to loose that final stubborn 15-20lbs by September 1, 2010. In order to motivate myself, I have a contest with my friend - whoever gets to her goal first wins! A little competition was all I needed to really get me motivated! :)
I can't believe it has been 7 months already. I have to remind myself that it took 3 years to gain the weight and get out of shape - I can't turn it around in 3 months! It is going to take time to make a lifestyle change that will be permanent.
I feel I am well on my way to permanence. ;-)
Here is the list of goals I set for this year:
•Increase fiber intake - Done
•Completely eliminate refined sugar - Almost there. I still need one teaspoon in my coffee each morning.
•Completely eliminate gluten - Done
•Completely eliminate non-organic dairy and red-meat - Have given up on the red-meat part. I just like it too much. But, we the only red meat I eat is elk my husband killed! :)
•Exercise a minimum of 3-5x a week on average - Done! VICTORY!!! I average about 5-6x a week.
•Completely eliminate carbonated beverages - Other than Champagne, done! :)
•Decrease caffeine intake - Done! I am down to 1 - 2c. of coffee a day. I was up to 10 when I started!
I have not lost a lot of pounds, but I am down a full pant size and back in some of "skinnier" pants. I know they tell you not to look at the scale, but I think it must be some kind of an indicator or we wouldn't have them, right?
I have decided to take the fitness aspect of my goals to a new level and increase my cardio workout. Right now I weight train 3x/week with my trainer. I have never been this toned in my life and agile too! I love it! :) I am increasing cardio from 2x/week to 5x/week.
For all those people that HATE going to the gym - I was one of you. However, once you are actually in good shape and can meet your exercise goals, it is a joy to go! I feel so great after 30 minutes of cardio. I also have noticed that the weight almost falls off my mid-section with the increased cardio.
My goal is to loose that final stubborn 15-20lbs by September 1, 2010. In order to motivate myself, I have a contest with my friend - whoever gets to her goal first wins! A little competition was all I needed to really get me motivated! :)
I can't believe it has been 7 months already. I have to remind myself that it took 3 years to gain the weight and get out of shape - I can't turn it around in 3 months! It is going to take time to make a lifestyle change that will be permanent.
I feel I am well on my way to permanence. ;-)
Monday, July 5, 2010
Pesto-GoatCheese-Sundried Tom Crostini
1 package Cream Cheese
8 oz pesto
8 oz sun dried tomatoes (in oil)
2 tbsp tomato paste
2 baguette loaves thinly sliced (1/4")
All ingredients should be at room temperature.
1. Mix together goat cheese and cream cheese in small bowl. Add salt and pepper to taste.
2. Drain and finely chop tomatoes. (A food processor makes this much less messy and quick!) Add tomato paste and 2 tbsp of goat cheese mixture and combine completely.
3. Your pesto should be thick. If it is too runny, add more Parmesan cheese so that it matches the consistency of the tomato mixture.
4. Spread thin layer of goat cheese on crostini, followed by a think layer of the pesto.
5. Pipe small flowerettes of the tomato onto the center of the crostini. Be careful with the tomato mixture not to add too much. It has a very powerful flavor and if used in excess can overpower the other flavors.
6. Enjoy! :)
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