Recipe: Chicken Pasta Caprese

Chicken Pasta Caprese - A Skinny Taste Cookbook Recipe
402 Calories || Serves 5

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I must be around that time of the month because ALL I want is carbs this week! Carbs, carbs, carbs, carbs, carbs............


Ingredients:

1lb boneless, skinless chicken breasts, cubed
1/2tsp dried basil
Kosher salt
Fresh ground black pepper
9oz whole wheat pasta
4tsp EVOO
6 garlic cloves, chopped (or a generous tbs of jarred garlic)
2 1/2 cups halved graped tomatoes (I used less, I thought it seemed like quite a bit of tomatoes)
1/4c thinly sliced fresh basil
4oz mozzarella cheese, cubed


Instructions: 

Heat a large nonstick skillet over high heat. Season the chicken with the dried basil, a dash of salt and pepper to taste. Spray the skillet with EVOO and add chicken, cooked through. 

Cook the pasta to al dente and drain, reserving about 1/2c of the pasta water.

Meanwhile, icnreaste the heath under the skillet to high, add the EVOO and garlic, and cook, stirring until golden brown. Add the tomatoes, 1/8tsp salt, and black pepper to taste, and reduce heaet and cook, stirring, until tomatoes are tender. 

Add the pasta to the tomatoes. If pasta seems dry, add some of the reserved pasta water. Add the chicken and toss well. Remove the pan from heath, stir in the fresh basil and cheese and serve hot. 

I also added a small serving of bread, since I had a left over carb serving for the day, and, well, given my biological and phisologic need for carbs at the moment, I was happy to eat it all! 

Recipe: Pasta with Sausage, Kale, and Bell Pepper

Orecchiette with Sausage, Baby Kale, and Bell Pepper - A Skinny Taste Cookbook Recipe
412 Calories* || Serves 5

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This was a fun dish because I love carbs and sausage, so finding a relatively clean recipe that included both is always a win in my book! Also toddler-approved. HUGE hit. 

I especially loved this meal because it was under 30 minutes from start to finish and I had minimal dishes to clean after, giving this recipe an A+ in my book!


Ingredients:

2 1/2 tsp kosher sale1 tsp EVOO
1c chopped onion
1 medium red bell pepper, chopped
5 garlic cloves, chopped (I use jarred garlic as I hate chopping/mincing garlic cloves!)
A dash of black pepper
14oz sweet or hot Italian chicken sausage, casings removed
6c baby kale
10oz whole wheat pasta (use brown rice pasta for GF)
1/4c grated Pecorino Romano cheese
1/4tsp crushed red pepper flakes


Instructions: 

Bring a large pot of water and 2tsp of the salt to a boil. 

Meanwhile, heat a large, deep nonstick skillet over medium heat. Add EVOO, onion, bell pepper, garlic, the remaining 3/4tsp salt, and black pepper. Cook, stirring, until soft. 


Add sausage and cook, using a wooden spoon to break the meat into small pieces as it browns. Add the kale and cover until it wilts. 

Add the pasta to the boiling water and cook as package instructs. Drain, and add the cooked pasta to the salad. Increase the heat and add 1/4c Romano and pepper flakes and toss well. Transfer and serve immediately! 

And there you have it! A guilt-free carb, filling meal! 

Eat Clean, Eat Simple | The Beginner's Grocery List

I get asked aallll the time what "clean eating" means, how I got started on a track to eating better, and where do I get my grocery list??? Well, I've decided to tell you now and share my typical grocery list with you! This list is not all-inclusive, as I often find recipes to try that call for other ingredients/meats, but here is the bare-bones and a great start for beginners! 

Clean eating is often misunderstood. People have the idea that you have more of this, less of that, low carb, high protein, whathaveyou. 

My take on diet is to be realistic at all times. That's why I don't crash diet and I don't hold back if I want a cheeseburger and a beer. 

Because sometimes you just need a cheeseburger and a beer!!

Overall, "clean eating" is just being aware and mindful of what's on your plate, and how it got to your plate, and of course portion control.

The more basic you get, the better it is for you. Raw, organic, and as few ingredients as possible. When I look at a nutrition label and start saying, "I don't even know what that is...?" I immediately put it down and walk away and find an alternative, with fewer ingredients and ones I can actually pronounce. 

I got on my track to better eating when I started The 21 Day Fix. I had previously completed a 10 week workout program and had awesome results, but I plateaued and I started reading more about how "abs are made in the kitchen" and you "can't out exercise a bad diet". I embraced this idea and learned how to correctly portion my meals and how much of each food group I should be taking in. And the glory of it all is that I wasn't counting calories or guessing what food went into each food group. It was fool-proof! Oh and it had nine different workouts with it, so I really got the best of both worlds.

Well that program also came with a great meal plan and helped me make my first ever grocery list, and I've since perfected that list and tailored it to foods I really love. I feel blessed to have started my journey before Liam started eating solids because he has rarely tasted junk food and at 16 months he eats as clean as I do (and as much as I do....). 

So here's a starter list! I buy all of my meat and fish at Costco, and all of my produce at Trader Joe's. I have found it to be the freshest and most affordable -- I feel like so many other stores I have to compromise on one -- it's less fresh, or more expensive. Trader Joe's keeps me happy with their quality and price! 

Be sure to comment and tell me if it was helpful, and if you like it, share it with your friends! Feel free ask questions if there's a certain food you love or hate, and would like recommended alternatives! 

Happy Monday!

xo - L

He Liked It, So He Put A Ring On It | Rhya's Engagement

I remember being twelve years old burying a “dream box” in a secluded field between two trees. I was going to be a world-traveling ballerina. Ha ha ha… Oh, if only I could go back and have a little chat with that girl.

Rhya (pronounced R-eye-ya, not Reeeeya or Ryan or R....how do you say your name?) wanted to be a singer. I’m sure if she could fast-forward to 2007 and see who Britney Spears became, she probably wouldn’t have chosen her role in “Crossroads” as her role model.

Rhya and I as 17 year old babies. 

I think for as long as I can remember, above all else though, we wanted to be wives and mothers… the matriarchs of large, loving families that hosted Sunday dinner every week. It was easy for me to picture her becoming those things – her overflowing love that pours from her heart, her inability to put her needs and desires before anyone else’s. Her relentlessness – in all things. One simply cannot tell Rhya everything is “fine” if it is not. You will never get her to SHUT UP if you lie about your feelings.

Rhya opened my heart and mind to brighter days. I would love to write all day about how she has influenced me and helped shape the woman I am now. The friend I am. The wife I am. The mother I am. Unfortunately, I’m on a jam-packed plane with no legroom or privacy to cry alone, so the Marine next to me is probably getting creeped out by my not-so-silent sniffles.

Rhya has invested more time in her attempts at self-discovery than any other woman I know, I’m sure. So many nights in middle school, high school, college, in all phases of our lives, spent on the phone, her second-guessing herself, her choices, her college major, her life-goals, and men (boys at that time…. another conversation I would like to have with us if I could time travel).

When Rhya re-committed her life to Jesus…. Well frankly I’m having a hard time finding the words to describe the change. For anyone who knew Rhya pre-Jesus, she was as positive as a sunflower. Is that a thing? I’m not sure. But when I think of sunflowers, I think of Rhya’s smile…maybe that’s why sunflowers are my favorite flower.

Catch my drift?

Suddenly nothing else mattered. God had a plan and she was going to follow the path that He was clearing, even on the rainiest of days and her faith was tested. Her patience was tested. Yet in true Rhya-fashion, she was relentless. She prayed. She followed. And she led others, led me. If there was a way to be more positive than the Old Rhya, she was.

I whole-heartedly believe that Jesus led her right to David’s heart. In fact I remember calling her crazy when she told me she was going to marry him. She hadn’t even met him yet for crying out loud!!! She texted me, “download this song – Walk With Me by David Daubert” so I jump on iTunes and download it and I’m like, “cool. Good song.” And she replied, “yeah, it’s about me. I’m going to marry him.”

Yeah. And I’m going to marry George Clooney. << Seriously, that’s what I said.

Turns out David was a youth leader at our church, and they soon met. The two actively committed themselves to becoming leaders in the Young Life program. Over time the relationship grew and above all else, when Rhya spoke of David, it was always “his friendship” -- what his friendship meant to her and how it influenced her and … wait for it… how he made her want to be a better person.

Are those the magical words? For me, that’s when I knew Mike would be my husband. How he challenged me (oh, he still does….) but he appreciated my strengths and brought light to my weaknesses and instead of being critical of them, we worked together to improve them. Simply, he made me want to be a better person. Try harder. Find out what my limits were and push them. Push myself. He still does this daily, almost five years later.

That’s when I knew David would be around for a while. Imagine my {lack of} surprise when they returned from an incredible “West Coast Adventure” with a ring on her finger. She flew him to California and Washington to meet her family and I had a strong suspicion there was a step to follow… and I was right!

Rhya stopped by one day after work, shortly after her trip and held up her teeny little hand and there was a new ring on it!!! I can’t remember ever seeing Rhya smile like that. I would love to tell you how David proposed because it was pretty creative, but I’ll let Rhya share that herself. {{Maybe she should start a blog documenting the events leading up to the wedding and beyond???}}

About 30 minutes into our mini celebration in my basement, it dawned on me that I was scheduled for deployment during the time she is planning to be married. I felt a dark cloud shift over that room as our hearts both sunk to the pits of our stomachs. How could I let my BFF get married without me? But how could I tell her that?

I didn’t have to. Rhya said she wasn’t walking down the aisle without me and wanted to shift her wedding six months to the right. I could NOT let that happen.

A few days at work passed and I was in the middle of a very emotional email to Rhya telling her I wouldn’t be at the wedding and was just about to send it when I got a note that I was being swapped out. I could be there for the wedding. I called Rhya right away and I think we both shed a few tears at how excited we were.

I will still miss every event leading up to this day. The most exciting day for her, to date. I know I will struggle being half way around the world while she plans her engagement party, bridal shower, bachelorette party, picks our her dress, her flowers, the table settings. My heart is breaking all over again at the thought of it. But come hell or high water, I will be by her side on the day that she crosses the bridge into wife-hood, like she has been there for me throughout every major event in my life. 

Rhya-Roo. My best friend, my sister. You know I don’t believe in soul mates, but if I did, I would think David is yours. I am so happy to watch your relationship with David grow and witness what God will you use you both for, now as a couple, and individuals.

I will miss you and your planning process for this monumental day over the next nine months but I am with you everywhere and I’m sure you’ll hear me giving you advice that you’ll never take along the way, even if it’s just there in your head. I love you, and David, and I celebrate the life you are creating with him.

Then again maybe I'm not that sad.... ;-)

Happy Engagement.

Love,

Laurie-Loo

Recipe: Skinny Salisbury Steak with Mushroom Gravy

Skinny Salisbury Steak with Mushroom Gravy - A Skinny Taste Cookbook Recipe
245 Calories || Serves 8

This was served with a Cheesy Cauliflower Mash, which was a HUGE hit with Mike and Liam! It tasted just like mashed potatoes, and I was guilt free knowing I didn't over indulge in carbs for the day! I will also include the recipe for it at the bottom. 

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Mike doesn't particularly love mushrooms, so why I would make two large recipes that are heavy with mushrooms in the same week kind of grossed him out. 

Until he tried this! He was SO impressed and continued to compliment me on how amazing this meal was, so maybe he's coming around. Or maybe I'm just awesome. Probably the latter. 

Ingredients:

1 1/2 tsp EVOO

3/4c chopped onion
1lb lean ground beef
1lb lean ground turkey
1/2c fine dried bread crumbs
1 large egg
1 large egg white
2c beef stock
1/4tsp kosher salt
1/8 tsp ground pepper
2tbsp all-purpose flour
2tbsp tomato paste
1tsp red wine vinegar
2tsp Worcestershire sauce
1/2tsp mustard powder
8oz sliced white mushrooms
2tbsp chopped fresh parsley

Instructions: 

Heat a large, deep, nonstick skillet over medium heat. Add oil and onion, stirring, until golden, about 5 minutes. 

In a large bowl, combine half of the cooked onion, the ground beef, ground turkey, bread crubmbs, whole egg, egg white, 1/4c of the beef stock, 1/4tsp salt, and the black pepper. Form into 8 ovalpatties that are 3/4 inch thick. 

In a bowl, whisk together the flour and remaining 1 3/4 cups beef brother. Stir in 1/4 cup water, remaining cooked onion, tomato paste, vinegar, Worcestershire sauce, and mustard powder. 

The original recipe calls for the patties to be cooked on a skillet, but I chose to grill them as it was faster and I could get them all done at once, vice two at a time. While those are grilling (or browning in a skillet), add the mushrooms to another skillet, and cook until slightly browned. 

When ready to serve, spoon the sauce mixture over the patty. 

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Cheesy Cauliflower Mash - A Skinny Taste Cookbook Recipe
76 Calories || Serves 5

Ingredients:

1 large head of cauliflower cut into florets
4 garlic cloves, minced
1/3c 1% buttermilk
1tbs unsalted butter
3/4tsp kosher salt
1tbsp chopped chives
1/3c shredded reduced-fat cheddar cheese

Instructions:

Bring a large pot of water to a boil. Add cauliflower and garlic and cook until cauliflower is soft (15-20 minutes). Drain and return the cauliflower to the pot. Add the buttermilk, butter, cheese, and salt. Using a food processor, which I do not own, so I used my Super Amazing Multi-Purpose Ninja Bullet, to puree the mixture. Perfect mashed potato consistency. Sprinkle with chives and serve! 

Voila! So yummy! 

Recipe: So-Addictive Chicken Enchiladas

So-Addictive Chicken Enchiladas - A Skinny Taste Cookbook Recipe
194 Calories || Serves 8* 

I had actually never tried enchiladas prior to testing this recipe. Something about the way the sauce covers the burrito has always looked messy in Mexican restaurant menus for some reason. But I figured for under 200 calories, INCLUDING a tortilla wrap, and knowing my husband loves Mexican food, I thought, "Why not?!" 

It was delicious. Mike worked late and ate around 8:30pm and would NOT SHUT UP about how amazing they were. I can't say I was mad about it; it's nice to hear your cooking and time are appreciated. Especially when 3.5 years ago when we got married, all I could cook was a grilled cheese and peanut butter & jelly sandwiches. He's loving the new me-in-the-kitchen. I kind of love me too. 

The recipes claims to serve 8, but in our house that is never true. One serving for me is one burrito, Mike had two, and Liam ate one. Yes, my 16 month old eats as much as I do. So that really old fed us for dinner and then lunch today, but because I cooked so much shredded chicken, it left us with a great deal of THAT, so if I wanted to make more enchilada sauce or simply had BBQ sauce to it, I can, and that will serve us for a another two meals probably. 

For the Enchiladas:

1tsp EVOO
1c chopped onion
2 garlic cloves, minced
1/2c canned tomato sauce
1/3c reduced-sodium chicken broth
9oz cooked, shredded chicken breast (see below for how I cooked this) -- I chose to used 4 breasts so we would have a substantial amount of leftovers! 
1/4c chopped fresh cilantro
1tsp McCormik's chili powder
1tsp ground cumin
1/2tsp dried oregano
3/4tsp kosher salt
EVOO cooking spray
8 low-carb, whole wheat flour tortillas
Made from Scratch Enchilada Sauce (ingredients and instructions below)
1c shredded reduced-fat Mexican cheese blend
2tbsp chopped scallions
4tbsp light sour cream (I chose plain Greek yogurt and there is no taste difference! 

For Homemade Enchilada Sauce:

1/4tsp EVOO
4 garlic cloves, minced
1 1/2c chicken broth
3c canned tomato sauce
2tbsp chopped chipotle chile in adobo sauce (If you REALLY love spice. Otherwise I highly recommend less. I used about 1/2 tbsp and it was perfect spiciness to me!)
1tsp McCormick's chili powder
1tsp ground cumin
1/2tsp kosher salt
Black pepper to taste

Instructions:

For Shredded Chicken:

Place thawed chicken breasts in crock pot and add 3 cups chicken broth. Feel free to add onions, parsley, or other herbs. Let sit for 2-3 hours to cook. Don't leave it all day -- it will dry out.

Remove chicken breasts and move to a cutting board. I am not fancy and don't own the incredible KitchenAid Mixer so I used two forks to shred the chicken and I threw a little fresh parsley on top. But I've seen the shredding attachement on the mixer and it is too cool...



For the Enchilada Sauce:

Heat a medium nonstick saucepan over medium heat. Add oil and garlic, cooking and stirring until golden (less than 2 minutes). Add the chicken broth, tomato sauce, chipotle chile, chili powder, cumin, salt, and black pepper. Bring to a boil, reduce heat to low, simmer 7-10 minutes.

For The Enchiladas

Preheat over to 400 degrees. 

In a deep nonstick skillet, heat oil over low heat. Add onion and garlic and cook, stirring until soft (about 2 minutes). Add the tomato sauce, chicken broth, cooked chicken, 1/4 cup of cilantro, the chili powder, cumin, oregano, and salt, Simmer until flavors blend, 4-5 minutes. Remove pan from heat.

Spray a 13x9-inch glass baking dish with oil. Put 1/3 cup chicken mixture into each tortilla, roll them up, and place seam side down into the dish. Top with the enchilada Sauce, then sprinkle the top with cheese. Cover the dish with foil. Bake until hot and cheese is melted, about 20 minutes. 

When serving, top with scallions and remaining cilantro, and serve with light sour cream, or, my personal favorite, plan greek yogurt as a sour cream substitue! 

Liam is {environmentally} Allergy Free!

While I strive to find my niche and the purpose of this blog, I think of more and more things I want to talk about. I'm a very active woman with a mind moving as fast as a jet. While I would like to calm that down and pick one focus for this blog, I remind myself that this blog is about my life. 

And my life is all over the place!
Like all mothers, well, except the ones who say they don't put their kids first because they don't want to spoil them -- not even going to go there -- I put Liam at the top of my list. He is my #1, my main squeeze, my love bug, and my heart. He is my sweet, sensitive, cuddly, sharing, beaming almost-16-month-old! 

This is Liam.

Yes, I know -- he looks just like his father! Sometimes I
wonder if he really even grew inside me!

But before Liam, there was Winston. The real baby.

Winston's life pre- tiny human coming home
and stealing all the attention. He loved my belly. 

They have been best buds from the very start. 

We worried throughout my entire pregnancy Liam would be allergic to Winston, just like my husband. Mike is allergic to most animals, especially with long hair. He gets by with a Claritin every day and has grown used to Winston. 

When Liam was six months old he broke out in hives after I kissed his face. "F**k! I had eggs! Babies can't have eggs til they are one!" After calling the pediatrician and administering a dose of Benadryl, we headed in for an allergy test. 

Verdict: Egg and Peanut Allergy

We were honestly speechless, considering our only allergies are with specific medications, and Mike has some environmental/seasonal allergies (like Winston, grass, whatever way the wind blows...) Anyway, over the last ten months, the egg allergy continues to shine through when we try new foods or I accidentally feed him off my fork that I ate eggs with. 

Having a kid with allergies is a pain in the ass. Amen, fellow mamas?? 

Around Christmas Liam started showing signs of another allergy. Watery, itchy eyes, clear runny nose, sneezing, and a congested cough. My first thought was "Winston!" Some might think it impossible, given that Liam has been exposed to Winston his entire life, but allergies can show up later in life, some as late as teenage and adult years. 

For five days we cleaned his eyes and nose and I called the pediatrician for another allergy test -- to test for environmental allergens. It was a real battle to get enough blood. Liam was so upset and the blood wouldn't drip fast enough. The tech was certain we would be back this week to give more for the sample. 

Liam's eyes cleared up and his runny nose stopped -- no, it slowed. He's a day care baby, and let's face it, they are alwaaayyssss sick! 

When I left work today, I had a voicemail from the pediatrician with the most glorious words known to a mom of a kid with allergies/sensitivities... 

"Hi, this message is for Liam's mom. Liam's allergy test results are back and all returned NEGATIVE!!! Great news for the little boy; he can keep his friend! Let's check back at 24 months for the food allergies! Have a great week!" 

She was really this enthusiastic... which validated my enthusiasm and my concern too! I love our pediatrician and the office staff. They treat every parent and patient like they are the only one on the schedule. I love that she remembered why I requested this test. It's a very happy, special night for us! 

Liam and Winston snuggling before bed.

The cat is here for good... 

Recipe: Tricolor Summer Penne {Vegetarian Friendly & Gluten Free}

Tricolor Summer Penne - A Skinny Taste Cookbook Recipe
290 Calories* || Serves 4*

I meant to make delicious chicken enchiladas tonight but forgot it had to be slow cooked for 2-3 hours and then shredded, so I found this other awesome recipe and edited it to my liking! 

The original recipe is from the Skinny Taste Cookbook and is 290 calories, gluten free, and vegetarian. While I do try a meatless meal once a week, tonight was not that night, because I had already thawed 4 chicken breasts and with my husband doing two workouts per day right now, I know he would've never gone for it. The man loves his meat!

The recipe says it serves 4, but with the added chicken and extra 5oz of pasta that I used, this will feed us for three days. So I will not be cooking tomorrow night! 

Here is the original ingredients list and instructions. My modifications will be in italics to the right of the original.

Ingredients:
8 ounces penne pasta (use brown rice or quinoa pasta for gluten-free) || I chose to use a full box (13oz) of GF penne pasta
Kosher salt
1 zucchini, cut into 1/4in thick strips
1 yellow squash, cut into 1/4in thick strips
1 1/4 cups shredded carrots
1tbsp EVOO
4 garlic cloves, thinly sliced
1/4c grated Pecorino Romano cheese
Freshly cracked black pepper
2tbsp thinly sliced fresh basil 

I added 4 boneless skinless chicken breasts, cubed. 

Instructions:

Cook the pasta to al dente in a pot of boiling water. Meanwhile, chop the zuchinni and squash. In the last two minutes of pasta boiling, add the squash and vegetable mix || see below in photos what I added to my veggie mix || Let cook for about two minutes. Reserve 1/2 cup of the cooking water, drain the rest in a colandar. Because I was adding chicken, I drained all of the water. Explained below in photos.

Heat a large, non-stick skillet over medium heat. Add the oil, garlic, and chicken if you choose, and cook, stirring, until golden (2-3 minutes). Quickly add the drained pasta and vegetables and the reserved water || the juices from the chicken were enough without adding the reserve water in my case ||

Stir it all together, and add 1/4c Pecorino Romano cheese (found at Trader Joe's), and a dash of salt and pepper. Finish by adding your sliced fresh basil and stirring in.

There are step by step photos below of how I made ours tonight. This meal took 26 minutes from start to finish and will feed my family of three for three days, lunch and dinner!

 First, I chopped my zuchinni and squash. 

 I also chose to add this pre-made veggie mix from Trader Joe's. I didn't feel like shredding a carrot, and this has lots of goodness it in. I added about half of the 16oz container. 

While the pasta is boiling, add the veggie mixture and let cook for 2-3 minutes. Drain into colandar.

 Since I was adding chicken, I cubed it first, and then added one of my favorite all purpose seasonings, Stubb's All Natural Chicken Spice Rub. 

I used the chicken juices in place of the reserve water the original recipe called for, and it was the perfect moisture for the pasta when I combined it all. Once combined, I added 1/4c Pecorino Romano cheese which added so much flavor and creaminess to the dish!

I finished by sprinkling fresh basil into the mix and stirring it in!

We love all things avocado in this house, so I added a wedge to go along. My husband kicked his up a notch by adding a dash of crushed red pepper flakes to his. 

Another STCB success and one to be documented in my hand written recipe book! Comment below and let me know how yours turns out, and whether you use meat or not, or how you made this easy recipe unique by adding your own special touch! 

*Adding chicken adds to the total calories of each serving, and makes more servings. 

Recipe: Noodle-less Zucchini Lasagna

Noodle-less Zucchini lasagna - A Skinny Taste Cookbook Recipe
275 Calories || Serves 8

Thursday night my husband and I hosted one of our dearest couple-friends over for dinner and I feel confident they were impressed with the meal, when they both asked for seconds and then asked for the recipe. Over mimosas yesterday, she exclaimed, "Ugh I just loved it so much I ordered the cookbook yesterday!" 

Yes, ladies, you heard it. One of the most frugal couples I know bit the very inexpensive bullet and ordered the Skinny Taste Cookbook from Amazon. It's worth it -- promise. 

I love this meal because it is essentially carb free. I am a total carb whore, which is why you'll never catch me on a Paleo diet. This recipe replaces lasagna noodles with strips of zucchini -- very creative to me! 

Disclaimer: This meal took longer than expected. I'm glad I had leftovers on hand so I could feed Liam dinner because we ate 2.5 hours past our normal 5pm dinner time. Was it worth it? Totally. I just wish I read the entire recipe ahead of time and planned my day a little better! Would make a great weekend meal, as I have more time to cook and plan on weekends. 

Ingredients:
1lb lean ground beef || I used 1.5lb ground turkey instead 
1 1/4tsp kosher salt
1tsp EVOO
1/2 large onion, chopped || I used the pre-chopped yellow onion from Trader Joe's
3 garlic cloves, minced || Make your life easier and purchase a bag of bagged, peeled garlic cloves. Just mince them! A big supply and saves time from peeling!
1 (28oz) can crushed tomatoes
2tbsp chopped fresh basic
Freshly ground black pepper
3 medium zucchini
EVOO spray
1.5c part-skim ricotta cheese
1/4c grated Permigiano-Reggiano Cheese || Not found at a chain grocery store, but did find it at TJ's -- go figure! 
1 large egg
4c shredded part-skim mozzarella cheese (16oz)

Instructions:

Heat a large, deep nonstick skillet over high heat. Brown the meat, season with 1/2tsp salt and break meat into small pieces as it cooks. Drain meat into colander and wipe skillet with a paper towel. 

Heat skillet on medium heat. Add EVOO and chopped onion and cook, stirring until soft (3-4 minutes). Add garlic. Return meat to pan, add tomatoes, basil, 1/4tsp salt, and black pepper to taste. Reduce heat to low,c over, and simmer for 25 minutes stirring occasionally. Remove lid and simmer uncovered 10 more minutes. 

Meanwhile, slice the zucchini with a mandoline || I didn't even know what this was, so I sliced it length wise into strips. When I later saw another recipe called for this tool, I ordered one off Amazon for $30 || You should have 30-35 long ribbons. Lightly salt the zucchini with remaining 1/2tsp salt and set aside. 

Preheat grill to medium heat || this could also be done in a separate skillet if you're not in the grilling mood || 

Oil grates with EVOO spray. Grill zucchini until cooked and slightly browned, 2-3 minutes on each side. Transfer to plate. 

Preheat oven to 375 degrees. 

In a medium bowl, combine ricotta, parmesan, and egg. 

Spread 1/2c of meat sauce in the bottom of a 9x13 baking dish. Make a layer of zucchini over the sauce to cover the bottom of the dish. Spread 1/2c of the ricotta mixture over the zucchini and sprinkle with 1c mozzarella. Make another layer of zucchini, top with 1/5c meat sauce, 1/2c ricotta mixture, 1c mozzarella. Repeat the layers with remaining ingredients for a total of three layers. Finish the lasagna by topping with remaining zucchini and meat sauce. Cover with tin foil. 

Bake for 30 minutes, remove foil, and bake for 20 more uncovered. Add remaining mozzarella and bake uncovered until bubbling and hceese is melted. Let stand for 5-10 minutes before cutting into eight pieces. || Full disclosure: I only bakes for 20 minutes covered and 10 uncovered, and then we ate right away. Turned out great. 

Definitely a "goo-losh" looking meal, but hella tasty! 

I will definitely make this meal again, but as I said before, it will be on a weekend because I just can't make this happen on a work night. Overall, a great success from my trusted STCB. 

Money Saving Mama

If you were to ask my husband who runs our house, he would probably say me. It's true. I keep it clean, our family fed, pay the bills, wipe a little boy's nose, feed the cat, check the mail, and pack everyone's lunches. One time he even called me Super Woman.

But I am terrible at saving money. I know a lot about how to do it, I just don't do it. So in 2015 I am committed to saving money and creating a better future for our family. My first step to reach this goal was to divorce Starbucks.

The next is my Money Saver jar. I got the idea from an inter-web friend. She is following this calendar.

I ran downstairs and said, "Honey! I need to do this!" He laughed (knowing how I lack self-discipline) but said, "Okay. Start tomorrow. and PS you can afford more than that."

I thought, "Can I?" Perplexed, I peered into my bank account and saw my incredulous frivilous spending and, indeed, I can afford to put away more.

I have committed to $40 per week, so $80 per paycheck. At Week 41 of 2015 (Oct. 5, 2015) I will up it to $60 per week. This will have saved me $2320 by December 31, 2015. Can I do it?

I made this jar in hopes that seeing cash pile up each week will encourage me and motivate me. The trick is to not take the money out of the jar. Mike suggested a wine bottle because I would have to break it in order to get the money out, which is super smart, but I'm practicing self control. The first time I take money out of the jar, I will switch to the wine bottle.

Week 1 is DONE! $40 saved! 

My other efforts at saving money included:

-Unsubscribing from all retail-related e-mails. I do not need to know every time The Gap is having a 40% off sale (about 4 times per week) because that is an easy excuse for me to do online shopping, and Liam doesn't really need that sweater, anyway.

-Packing my lunch and getting a new water bottle for my desk at work. When I am lazy and don't pack a lunch, I spend roughly $11 on lunch, plus $1.99 on a 1L water bottle. $13 a day -- sometimes that's four times a week when I fail to meal plan.

-Using the Keurig in our break room at work. Before Liam I would drink a 14oz coffee on my way into work. Now I drink my breakfast (Shakeology) on my way in, so I religiously buy a "We Proudly Brew" Starbucks coffee for $2.11, five days a week from the cafeteria. Tomorrow I am going to Costco for a large box of K-Cups and will start using our Keurig at work. That should save a substantial amount...

If you want to take the challenge with me, comment here and I will add you to my online, money saving jar accountability group with other moms just like me, trying to get a hold of their finances!

Recipe: Colombian Carne Asada with Ají Picante

Colombian Carne Asada with Ají Picante - A Skinny Taste Cookbook Recipe
208 Calories* || Serves 6

Last night I managed to impress my husband my marinating 3 lbs of flank steak ($20 at Costco - couldn't say no) and grilling it to perfection (a nice pink, medium-rare) and pairing it with a spicy salsa. 

He was less impressed when I told him I simply followed a recipe in my new cookbook. Nonetheless, I impressed myself!

I pulled the steak out on Friday to thaw and let it marinate over night. Saturday at 3pm it was game time! 

I did not take photos of the process, but the instructions below are detailed enough and I am confident yours will turn out just as delicious! 

I doubled this recipe because I had over 3lb of steak, but the ingredients list is for 1.5lb.

For the steak:

1.5lbs flank steak
1tsp ground cumin
1/2tsp oregano
1/2tsp kosher salt
Freshly cracked black pepper
1tbsp EVOO
3 garlic cloves, crushed
3 scallions, chopped 
3/4c Corona Light beer

For the Ají Picante:

3tbsp fresh lime juice 
1/2tbsp distilled white vinegar
1/4c finely chopped scallions
1/4c chopped cilantro
1/4c seeded & chopped tomato
1tbsp finely minced fresh jalapeño
1/4tsp kosher salt


For the steak:

Thaw steaks completely. Using a sharp knife, lightly score steaks 1/8in deep on both sides in a criss cross pattern and place in a 9x11 glass baking dish. 

In a small bowl, combine the cumin, oregano, salt, and black pepper to taste. Rub the EVOO and garlic over both sides of the steak, then rub in the spice mix. Add the scallions and beer, turning over the steaks a few times to coat both sides. Cover with foil or cling wrap and refrigerate 3 hours, up to overnight. Flip occasionally. 

For the Ají Picante:

In a small bowl, combine 1/4c water, the lime juice, vinegar, scallions, cilantro, tomato, jalapeño, and salt. Refrigerate until ready to use. 

I altered the Ají Picante recipe. As mentioned in a previous post, I am a convenience person. If it saves me time, I'm in! I picked up a pico-de-gallo salsa at Trader Joe's and drained the juice with a spoon and used that in place of the scallions, chopped tomato, and chopped jalapeño. I simply added garlic, cilantro, lime juice, vinegar and salt. I also left out the 3/4c water. My version was delicious and faster! 

Preheat your grill to high and lightly oil the grate. Remove the steaks and discard the marinade, and grill to preferred doneness (3-4 minutes on each side yields a beautiful medium-rare). Place steaks on a cutting board and let sit five minutes. Thinly slice steaks across the grain. Transfer to a plate and serve with ají picante on top. 

I served mine with long grain brown rice, avocado, and an asparagus stir fry (pre-cut and packaged at Trader Joe's for the less than the price of buying all the produce separately -- and I didn't have to chop it. WINNING!) 

*Adding the stir fry, rice, and avocado increases the total calorie amount.