Pho Inspired Noodle Soup Recipe

My husband and I love Pho. I have no idea how to make it. We found a great Vietnamese restaurant near our house and we go every couple of months.  He's home sick today and really wanted Pho.

I boiled beef broth and water (1:2 ratio) with one seasoning pack from beef top ramen noodles.

Then I added 3 packets of ramen noodles and let cook for 3 minutes.

Then I topped each bowl with scallions, fresh mint leaves, fresh cilantro, and sliced jalapenos. 

I would have added bean sprouts, but I didn't have them. Super easy lunch for our lazy sick day.

Blueberry Mini Bread Recipe

Yield: 6 (or 8-9 muffins)

Ingredients

1 1/2 cups all-purpose flour
1/4 cup local honey
2 teaspoons baking powder
1/3 cup natural unsweetened applesauce
1 large egg
1/3 cup milk (I used 2%)
1 teaspoons vanilla extract
1 cup blueberries

Directions:

Preheat oven to 375

Mix all dry ingredients in bowl
Add honey, whisk lightly
Add all wet ingredients
Fold in blueberries

Bake 15-20 minutes until lightly brown and toothpick comes out clean

155 calories for each bread loaf

Blueberry Pie

We went blueberry picking today. Robert asked for pie. I was determined to make a low sugar version and wanted each slice to be less than 200 calories. 

1 1/2 cups fresh blueberries
1 tsp local honey
2 Tbs water

Bring to boil, stirring frequently, then reduce to simmer for 10 minutes. Let cool 10 minutes. 

1 cups rolled oats

Toast in oven on 325 for 5-7 minutes

I used store bought crust because I didn't feel like making homemade and didn't have time anyway. 

Place cooled berries in crust, top with toasted oats. Bake for 25 minutes on 375. 

Each slice is 175 calories.

Crockpot Pork Roast Recipe

We found a double pack pork picnic roast on sale at Winco this week. I have never cooked a picnic roast before, but I figured it couldn't be much different than a regular roast, so I picked it up and decided to experiment. The recipe turned out great and it's officially my first recipe of the new year.

Ingredients

pork picnic roast (you can substitute any pork roast. This one was just under 4lbs)

1 bell pepper sliced into strips

1 orange or 2 small mandarins/tangerines

1 apple peeled, cored and sliced (I prefer granny smith or golden delicious)

1 cup broth (I used chicken because that's what we had, but beef would be delicious)

2 cloves garlic

pepper

Directions

1. Season pork roast with pepper to taste

2. Slice a hole into roast and stuff with garlic clove. Repeat for each clove you're using.



3. Slice end off citrus fruit and squeeze juice over the roast
4. Place into crockpot

5. Add sliced apples and bell peppers

6. Add broth 

 

7. Cover and cooked on low for 6-7 hours depending on size of roast



8. After removing roast and bell peppers from crock pot, whisk broth and apples with cornstarch 
    (you can use flour instead) to thicken and create a gravy. The apples will mash into the gravy. 

9. Slice roast, cover with gravy and serve with cooked peppers.
 

Homemade Nutrigrain bars

Emma tasted an apple cinnamon Nutrigrain bar while camping.  She loved it and ended up eating over half the bar. It has far too much sugar to be a regular snack or breakfast. I decided to find a healthy alternative. This is a revipe I came up with by combining bits and pieces of recipes I found online

Ingredients
3/4 cup butter or butter alternative, softened (can increase to 1 cup)
1/2 cup brown sugar (you may increase to 3/4 cup if you want slightly sweeter)
1 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup almond meal/flour* (they are essentially the same thing and can be used interchangeably.)
1 1/2 cup of oats
1 teaspoon vanilla

Directions
Preheat oven to 350
Mix all ingredients in bowl
Place half the mixture in a greased 9×13 baking pan.
Pat down lightly.
Cover with jam, applesauce or fruit compote of choice. (I used all natural no sugar added applesauce because i didn't have homemade applesauce ready)
Crumble remainder of mixture over the top and press down slightly
Bake for 20 minutes

*you can substitute all purpose flour for almond meal/flour

Breakfast for Buggy

What's on the menu this morning for your little one?

Emma is having sauteed zucchini,  fresh cantaloupe,  and goat cheese. We try to serve a vegetable at every meal. Luckily we haven't found a veggie she won't eat.

We recently introduced a plate and sometimes it is a success but it usually ends up flipped over in the floor, which makes the dog very happy.

Menu Monday: Spinach Stuffed Chicken Breast with Carrot and Apple Salad

Spinach Stuffed Chicken Breast

INGREDIENTS

1 (10 ounce) package fresh spinach leaves

1/2 cup sour cream

1/2 cup shredded pepperjack cheese

4 cloves garlic, minced

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

1 pinch ground black pepper

8 slices bacon

DIRECTIONS

Preheat the oven to 375 degrees F (190 degrees C).

Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.

Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.

Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

Carrot and Apple Salad

Ingredients

2 cups shredded carrots

1 green apple, cut into thin strips

½ cup pecans

¼ cup raisins

1 Tbs mayonnaise

1 Tbs orange juice

1 tsp honey

Directions

Combine carrots, apple, pecans and raisins in a medium bowl. In another bowl, combine the mayo, juice and honey; mix well. Toss the carrot mixture with the dressing

 

Asparagus Recipes

Since yesterday was the video blog challenge for the Blogathon, I shared some Initials, Inc. product videos. Today I'm sharing a couple of recipes since I missed Menu Monday.

Summer is not my favorite time of year because it's so hot and miserable where I live. The payoff is we get some amazing local produce. We live close to the asparagus packing shed so from spring to early summer we eat lots of asparagus and I pack our freezer with me for the winter.

Here are two of my favorite recipes.

Asparagus Stuffed Chicken Breast

Ingredients

2 large boneless/skinless chicken breast halves

2 large mushrooms, chopped

8 thin stalks of asparagus, chopped

2 Tablespoons chopped onions

1 large clove garlic, chopped

Olive oil for browning

1/2 cup plain bread crumbs

2 to 3 Tablespoons grated parmesan cheese

1 Tablespoon fresh thyme

1 Tablespoon fresh rosemary

3 to 4 Tablespoons olive oil

1 cup white wine or white zinfandel1 lemon, juiced (about 3 Tbsp.)

Directions

Pound chicken breast halves with flat side of meat mallet.

Place skinned side down and sprinkle with salt and pepper.

In skillet cook asparagus, onions, mushrooms and garlic a few minutes.

Spoon half of the mixture onto narrow end of each chicken breast.

Roll up, tucking any filling back in. In bowl mix bread crumbs, parmesan cheese, rosemary and thyme. Stir in 3 to 4 tablespoons of olive oil until just moistened. Roll chicken in crumbs, pushing crumbs into meat on all sides. Place in 8x8" baking pan or dish. Bake, uncovered, in 425 degree oven for 20 minutes; coating will be crunchy. Reduce temperature to 350 degrees. Pour wine and lemon juice around chicken; cover with foil and bake another 20 minutes at 350. Spoon lemon/wine sauce over chicken before serving. Salt and pepper to taste.

Asparagus Packets

Ingredients:

24 stalks asparagus, trimmed and cleaned

1/8 ts salt  

1/8 ts black pepper  

1/4 ts dried italian seasoning  

2 tb grated Parmesan  8 slices thinly sliced prosciutto  

Directions

1. Steam asparagus on top of boiling water until crisp-tender, about 5 minutes. Drain.

2. In bowl, toss asparagus with salt, pepper, seasoning and Parmesan.

3. Heat oven to 425 degrees.

4. Spread 1 slice prosciutto onto work surface. Roll up 3-4 asparagus stalks on prosciutto. Transfer to large rimmed baking sheet. Repeat with remaining asparagus and prosciutto.

5. Bake in 425 degree oven for 10 minutes. Serve warm.

Favorite sides: Grilled Apple & Pear Salad and Roasted Kale with Sea Salt

Here are a two of my favorite side dish recipes.

Grilled Apple & Pear Salad

Ingredients:
4 Firm Fuji Apples
2 Firm Bartlett Pears,
1 Tablespoon Extra Virgin Olive Oil
1 Small Box Baby Arugala
1 Cup Chopped Pecans (toasted)
¼ Cup Chopped Chives

Dressing
8oz Orange Juice
½ Cup Extra Virgin Olive Oil
Fresh Ground Black Pepper
Kosher Salt

Instructions:
Cut apples & pears into wedges, about 8 each.
Toss fruit in Extra Virgin Olive Oil & season with salt & pepper.
Grill on a Hot Grill Pan or outdoor Grill for about 4 minutes per side.
Place grilled fruit on a plate & hold in the fridge until cold.
Toast pecans in a pan over low heat until they are evenly browned & fragrant.
Cool the nuts on a plate.

For the Dressing:
Simmer the Orange Juice until it has reduced by less than half.

 

Roasted Kale with Sea Salt

• 4 cups firmly-packed kale
• 1 Tbsp. extra virgin olive oil
• 1 tsp. good-quality sea salt, such as Maldon or Cyprus Flake

Preheat oven to 375 degrees F. Wash and trim the kale: Peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off. Toss with extra virgin olive oil. Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Remove from oven and sprinkle with sea salt. Serve immediately.

Juice Recipes

I've become a juicing fanatic recently. This week I'm sharing some of my favorite recipes.

Carrot & Apple
1 lb carrots
1 apple
1/2 inch ginger (optional)

Green Monster
1 cucumber
1/2 bell pepper
2 kale leaves
2-3 large handfuls of spinach
1/2 jalapeno (optional)

Beet & Spinach
1 beet
2 handfuls spinach
1 cucumber

I encourage you to experiment with your favorite or least favorite veggies to find new juices that you love.

Comment below with your favorite juice recipe. I love trying new recipes.

 

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Zucchini Pancakes Recipe

I fell in love with potato pancakes after attending my friend Yaffa’s Hanukkah party in Grad school. I’ve been making them a few times a year ever since. I recently started playing with the recipe and adding veggies. After trying a few recipes I found online and combining a few of the recipes, I finally found a recipe that we enjoy. 

Zucchini Pancakes

Ingredients

1/2 cup flour
1/2 cup parmesan cheese
1/2 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon salt (optional)
1/4 teaspoon cayenne (optional)
1 1/2 cups shredded zucchini (squeeze out some of the moisture)
1 egg, beaten
1 small onion, minced (or 3 green onions, finely chopped)
3 tablespoons mayonnaise (or vegan mayo) you can eliminate mayo by using an additional egg
2 tablespoons butter (unsalted) or 2 tablespoons oil

Directions
1. In a bowl, combine all ingredients except butter/oil.
 
2. In a skillet, melt butter or heat oil to medium-high; drop zucchini mixture by spoonfuls into skillet (I use a large serving spoon to measure out the mixture).
 
3. Press lightly to flatten.
 
4. Fry until golden brown and crispy, about 1 1/2 to 2 minutes on each side. You can tell they're ready to flip when they stop bubbling.

Optional Additions

You can also add ½ cup shredded parmesan cheese to the batter to make parmesan zucchini pancakes

You can also use 1 cup shredded zucchini and 1/2 cup shredded carrot to make a mixed veggie pancake

Lactation Breakfast Bar Recipe

I have been playing around with lactation cookie recipe to see if I could successfully make a breakfast bar that wasn't too sweet, but still tasted delicious. After 5 tries, I have succeeded.

Lactation Breakfast Bars

Ingredients
1 cup coconut oil (liquid not solid, if it's solid or semi solid, warm to liquid state before using) or vegan butter
3/4 cup sugar
1/2 cup brown sugar
4 tablespoons water
2 tablespoons flaxseed meal
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1 teaspoon baking soda
3 cups thick cut oats
4 tablespoons brewer's yeast
1/2 cup chips (I like a mix of dark/semi-sweet/white chips, you can use whatever combo like)
2 cups flour
3/4 cup dried fruit cut into bite size pieces (I use a mix of dried cranberries, raisins, diced pears and diced apricots)
1/2 cup chopped nuts

Directions
1. Preheat overn to 375
2. Mix flaxseed meal and water, set aside of 5 minutes
3. Beat together butter and sugars
4. add applesauce, flaxseed mixture and vanilla. Mix until well blended.
5. In a separate bowl, sift flour, brewer's yeast, and baking soda. (sifting really does make a difference)
6. Slowly fold the dry ingredients into the wet ingredients until combined well.
7. Slowly add the oats mixing well.
8. Add chips, dried fruit, and nuts.
9. Spread into a greased 9x11 baking pan and bake for 9-13 minutes

If you would like, you can make these cookies and drop spoonfuls onto a cookie sheet and bake for 6-10 minutes.

If you aren't a nursing mommy and still want a yummy breakfast bar, just don't add the yeast.

Turkey Time

In November we bought 3 turkeys when the grocery store had the 55 cents per pound special. We cooked one in November and froze 2.

I'm cooking one today. 18.17 pounds of deliciousness is in the oven.

When Robert gets home, we will break it down and divide it into meals.

The breasts will be frozen for future dinners (2 meals)

The rest of the meat will be tonight's dinner, lunch meat for the rest of the week, and enchiladas on Friday (shhh! The enchiladas are a surprise for Robert).

The scraps will be saved for soup (unknown number of meals)

Stay tuned for pictures and recipes.

Recipe: Individual Soufflés

1 dozen eggs
3/4 cup chopped veggies & cooked meat
1/2 cup shredded cheese

Mix and pour into muffin tins, filling 3/4 full

Bake at 350 for 15-20 minutes

I can't believe I really made that dinner

We all like to consider ourselves perfect when it comes to meals we serve our family. It's nice to think that we can serve 21 nutritious meals a week. Let's face it. We aren't perfect.

I live by the 80% rule. If we eat healthy 80% of the time, I'm happy. Don't get me wrong, I don't give Emma anything but breast milk, formula and vegetables.

Tonight, I made tater tot casserole for dinner.  I'm a little embarrassed to admit it, but it tasted great and made an inexpensive meal with plenty of leftovers for lunches.

What meal do you serve your family that isn't super healthy?

Tater Tot Casserole Recipe

1 bag frozen tater tots
1lb ground turkey
1 can cream of mushroom or celery soup
1 cup milk
2 cans green beans or 1 small bag frozen green beans
Garlic
Pepper

Preheat oven to 400

Brown ground turkey seasoned with pepper and garlic
Drain
Add cream of mushroom soup and milk to meat and mix well

Cover bottom of baking dish with tater tots
Layer green beans over the tots 
Layer meat and soup mixture over green beans

Bake in oven for 20-25 minutes

You can cover with cheese if you choose to.

Recipe: layered dip and homemade chips

CREATIVE LEFTOVER RECIPE: LAYERED DIP AND HOMEMADE CHIPS

Layered Dip (This also makes a great filling for burritos)
Layer the following in an individual serving dish (we have a lot of glass containers for lunches):
beans
shredded or diced meat
diced veggies
salsa
cheese

 Homemade chips
I love this recipe for using up corn tortillas that are about to be too hard or are already to hard to use as a tortilla.

Flour tortillas, corn tortillas, and/or wheat tortillas
Nonstick cooking spray
Seasoning of your choice (optional) (I usually make my chips without seasoning, but sometimes I add a little salt, paprika, chili powder, or cayenne pepper)

Preheat oven to 400 degrees F.
Spray with the nonstick spray on both sides.
Sprinkle on desired seasoning.
Cut through the pile of tortillas, cutting into 4 equal triangles.(I usually do stacks of 8-10 tortillas at a time) Arrange triangles in a single layer on baking sheets.
Bake for approximately 6 to 7 minutes until crisp and the edges start to curl and turn lightly brown.
Remove from the oven to cool.
I transfer the chips to a baking dish to cool so they don't continue to crisp.

Chicken Parmesan Recipe

Recipe: Chicken Parmesan  

Ingredients
4 chicken breasts
3-4 eggs
Breadcrumbs
1 jar Pasta sauce (or homemade if you have it)
Parmesan cheese
Grated or sliced cheese any type (I prefer mozzarella but will use whatever I have on hand)
Oil (I prefer olive)  

Instructions
Prep baking pan with nonstick spray and light coating of pasta sauce
Reserve 1/2 remaining sauce
Pound chicken to 1/4 inch or so thick
Beat eggs together to make egg batter
Put breadcrumbs on a plate
 Heat oil in a skillet
Dip chicken in egg batter then breadcrumbs, coating each side.
 Pan fry in skillet 3 minutes on each side.
Transfer to baking pan.
Coat chicken with 1/2 pasta sauce
Top with shredded cheese (to taste)
Bake on 450 for 20-25 minutes minutes
Prepare spaghetti noodles as directed
Heat remaining pasta sauce.
When everything is cooked place spaghetti noodles on plate, top with pasta sauce, then 1 chicken breast, top with Parmesan cheese to taste.

You can also add Parmesan cheese to breadcrumbs.

Delicious!

Microwave Cookie Recipes

Sometimes I just want a cookie, but the only way I'll eat just one is to only make one. These easy recipes are delicious and fulfill cookie cravings.

OATMEAL COOKIE IN A BOWL (recipe modified from 3 minute oatmeal cookie recipe at www.carrotsncake.com)
Combine the follow ingredients in a microwave-safe bowl:
 1/4 cup oats
Whites from 1 egg
2t brown sugar
2t all-purpose flour
1/4t vanilla extract
1/4t baking powder
1T raisins
Cinnamon to taste (I use about 1/2t)
Flatten into a cookie shape at bottom of bowl. Be sure to scrape the edges clean. Cook in microwave for 45 seconds. Allow to cool and enjoy!

Variations: Instead of raisins, use dried cranberries or chocolate chips. Add 1/2T of chopped walnuts, almonds, or peanuts.  

PEANUT BUTTER COOKIE IN A CUP
1T Butter (I prefer unsalted)
1T Peanut Butter (smooth or chunky)
1T Dark Brown Sugar
1T Granulated White Sugar
3 drops of Pure Vanilla Extract
1 egg yolk
3T All-Purpose Flour
Crushed Peanuts for topping (optional)

Melt peanut butter and butter together in microwave for about 30 seconds.
Add sugars and vanilla.
Stir to combine.
Add egg yolk and stir again.
Add flour and give a final stir.
Sprinkle peanuts on top and heat in microwave for 35-45 seconds

 CHOCOLATE CHIP COOKIE IN A CUP
1T Butter
1T Granulated White Sugar
1T Dark Brown Sugar
3 Drops Vanilla Extract
1 Egg Yolk
1/4 cup All Purpose Flour
2T Chocolate Chips

Melt butter in the microwave. Add sugars and vanilla. Stir to combine. Add egg yolk. Stir to combine. Add flour, then stir again. Add the chocolate chips, and give a final stir. Cook in microwave 40-60 seconds.  

SUGAR COOKIE IN A CUP
1T Butter
2T Granulated White Sugar
1/4t Pure Vanilla Extract
1 egg yolk
3 T All-Purpose Flour
Colored Sugar or colored sprinkles for sprinkling

Melt butter in microwave, then add sugar, vanilla and stir together. Add one egg yolk and stir again. Add flour and stir a final time. Sprinkle cookie dough with colored sugar or sprinkled and heat in microwave for 40-45 seconds. Serve warm and enjoy!

"in a cup" recipes created by Melissa at No. 2 Pencil (www.number-2-pencil.com). I modified the recipes by removing salt.

"Baked" cinnamon apples

Ingredients
2 sm. apples (about 1/2 lb.), cored and sliced (1/2 inch thick slices)
1 tbsp. lemon juice
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon or nutmeg
2 tsp. butter
1 1/2 tsp. honey

Directions
Sprinkle apple slices with lemon juice, set aside.
In 9 inch microwavable pie plate, combine butter, honey and extract and microwave on high for 45 seconds until butter is melted.
Add apple slices, turning to coat with mixture, sprinkle with cinnamon or nutmeg, cover with plastic wrap, folding back one corner to allow steam to escape and microwave on high for 4 minutes.
(if your microwave doesn't rotate, turn the plate halfway through cooking)
Transfer apple slices to 2 individual plates or bowls reserving butter mixture in pie plate.
Return pie plate to microwave and cook on high, uncovered, for 1 1/2 minutes until mixture is slightly reduced.
Drizzle half of the butter mixture over each portion of apple slices.
This is a delicious side dish, stand alone dessert, sweet breakfast treat, ice cream topping, and pancake/waffle topping.

 Enjoy!

Cabbage Recipes

With fall just around the corner, cabbage is a great produce buy. Here are a couple of my favorite recipes.

Hot and Sour Cabbage Soup

Ingredients
1 Tbs Oil
1 Small Onion
1 Small Cabbage, about the size of a grapefruit
2 Large Carrots
1 15oz Can Tomatoes (you can use fresh if you happen to have them)
6 Cups Water
1 Cup Cubed Pressed, Baked Tofu
1/4 Cup low sodium soy sauce
4T red wine vinegar
4t sugar
1 tsp Hot Red Chili Flakes (I add more, but I like it hot)
2 1/2 tsp Salt
Black Pepper, to taste (a lot!)

Directions
Wash and chop cabbage and carrots
Peel and mince onion blend tomatoes smooth in food processors
dice baked tofu
Bring water to boil, add all remaining ingredients and bring back to boil,
let boil for 5 minutes turn down heat to low (slightly above simmer)
let simmer for 1-2 hours until veggies are tender.

Crockpot Sweet & Sour Cabbage

Ingredients
1/4 cup brown sugar
2 Tbs flour
1 tsp salt
1/8 tsp pepper
1/2 cup water
1/4 cup vinegar
1 medium head red cabbage shredded
1 small onion finely chopped

Directions
In your crockpot, combine sugar, flour, salt and pepper. Stir in water and vinegar. Add cabbage and onion and stir to combine. Cover and cook on low 3-4 hours. Serves 6 to 8.