Getting Healthy –

One of my many many resolutions for 2012 was to get healthy – not to just diet, not to just exercise, not to just drink more water and less diet pop – but actually get healthy and improve my quality of life. Well, here it is March 20, I am still going strong and doing even better than I though I would. I have all but given up sugar, totally given up caffeine, and also recently reduced my sodium intake by nearly 80%. I am not taking any sort of diet aids, pills or shakes. As of this morning, I have lost 16 pounds and down 1 full pant size. I am exercising 5-6 days per week for a minimum of 30 minutes per day. I feel super! I just wanted to quickly share my very best friend so far during this journey. My super yummy – super healthy – go to meal.

Roasted Veggies with Chicken

first of all, I make a HUGE batch of this in a big roasting pan so I have enough meals for me to last several days. One of the hardest things about this journey for me is making 2 meals every night – while I am totally satisfied eating this every lunch & dinner, my family is most definitely NOT.  Having single servings of this recipe all ready and waiting for me in the fridge is a huge blessing – I fix dinner for the family and then just heat up mine in about 3 minutes.  🙂  Anyway, here goes…

4 small-medium sweet potatoes – peeled & chopped
1lb carrots – sliced (I cut them about 1/4-1/2″ thick)
2lb broccoli flowerettes – I like these kind of big
1 12oz can of chicken
Toss all together in a large roasting pan with 2Tablespoons of extra virgin olive oil and season to taste (I use onion powder and garlic pepper) – cook at 425 degrees for 30 minutes then pull out and stir. I’m pretty picky about the texture of my food – so I usually toss it all back in the oven for another 20 minutes. I like the sweet potatoes on the soft side, but I want my carrots to be a little bit crisp. And that is it! I divide it all up into 2 cup servings and store in the fridge. When I’m ready to eat it, I heat it up in a dry skillet and then toss on about 1 tsp on grated Parmesan.  I plugged all the ingredients into My Fitness Pal and a 2 cup serving is approximately 350 calories!  WOOT WOOT!

It is totally crazy that I like this so much because I really am not a vegetable lover AND I normally HATE leftovers, but this I literally eat almost every lunch and dinner. It is so yummy!

For those of you near a Sam’s Club – you can buy 5lbs of carrots of $2 and 3lbs of broccoli flowerettes for $5 – that is CRAZY CHEAP compared to the local grocery store prices.

 

***UPDATE*** This recipe also works GREAT on the grill!  Use a grill basket or make foil pouches.  Also – when I reheat mine on the stove, I like to add some fresh minced garlic.  I don’t add it when the veggies are roasting because I’m afraid it (the garlic) will burn.  Oh – and I also love to add chopped onion to the grill basket. 🙂  I can’t wait to get some shrimp and try grilled shrimp and veggies in the grill basket.  YUMMO!

 

Runza Casserole – CLASSIC!

RUNZA CASSEROLE
2 lbs. hamburger
2 onions, chopped
4 c. shredded cabbage
Salt & pepper to taste
2 tubes refrigerated crescent rolls
1 lb. Mozzarella cheese, shredded
Use 9″x13″ pan. Begin to brown hamburger and onion for a few minutes in a large pan and add cabbage to steam. Spread 1 tube of crescent rolls over bottom of pan. Spread meat on top and add cheese. Place second tube on top and pinch together again. Bake 350 degrees for 35 to 40 minutes. Cover last 10 minutes to soften crust. Perfect for Runza lovers and so much easier than making individual ones

photos to come soon!

CRAZY EZ Breakfast Sandwiches

Somethings are just so obvious and yet in my 40 years of life, would have never thought of on my own.  How’s this for BRILLIANT?  Make your eggs for breakfast sandwiches in…wait for it…a MUFFIN PAN!  I saw this on Pinterest a few weeks back and wanted to KICK myself!  Why have I never done this?  My family LOVES egg sandwiches and they take forever!  I don’t like to crowd the eggs, so I end up making 3 at a time in a skillet – with 9 mouths to feed, it takes me a LONG time to get enough eggs fried to fill everyone up.  By baking them, I can make 24 (YES…24!) at a time (2 muffin pans full) and they are healthier because they are baked and not fried.  Another plus…they are the PERFECT size for the tube refrigerator bisquits.  Here’s what I did –

Preheat oven to 350 – Spray muffin pan with nonstick spray – Crack eggs into pan (as many as you want, but these freeze really well so you might want to make a BIG batch) – season as you wish (we like salt & garlic pepper)

Bake for 20 minutes (less if you want your eggs runny, but I like the yolk to be firm).  TA DA!  You are done!

If you are only making 1 pan of eggs, you can add a pan of bisquits during the last 5-8 minutes of baking and your bisquits and eggs will be done at the same time.  Add a piece of ham or sausage or Canadian bacon and some cheese and you are set! 🙂 YUM!

Cinnamon Roll Pancakes!

Guessing by the amount of times I have seen this recipe posted on Facebook and Pinterest, you may have already tried it.  However, seeing as it has become an absolute favorite in my house, I thought it fitting to have it be the first recipe I post on the blog.  So…here goes! 🙂  All credit for this recipe goes to http://www.recipegirl.com.

Pancakes – In a large bowl whisk together 1 C flour + 2tsp baking powder + 1/2 tsp salt.  Add 1 cup milk + 1 Tbl oil + 1 egg and whisk it all together until moist (a few lumps are fine)

Cinnamon Filling – In a medium bowl, mix together 1/2 Cup of melted butter + 3/4 Cup brown sugar + 1 tsp cinnamon.  Mix well and spoon into a ziplock bag – should be the consistency of toothpaste.

Cream Cheese Glaze – In medium microwave-safe bowl place 4 Tbl butter and 2 oz cream cheese and nuke til melty.  Add  3/4 C powdered sugar and 1/2 tsp vanilla – mix well.

Heat griddle to medium and scoop about 3/4 cup batter onto griddle – snip the corner off of the sandwich bag and squeeze a spiral of the cinnamon filling onto the pancake.  

When bubble appear, flip carefully and cook until lightly browned.

Serve with warmed glaze and a BIG glass of ice cold milk!

YUMMO!

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