Dinners Lately {A Three Things Thursday post}

Chicken tenderloins, red bell peppers, cabbage and cilantro.

What do these things have in common? They are all ingredients for a healthy pad Thai,  and they all currently sit in my fridge ... waiting to be made into pad Thai.

I was hoping to make the recipe for lunch this week or maybe a dinner but, yeah. I just haven't gotten there. Mark has started coaching track again, and my group fitness schedule has been heavy with folks going on vacation. Dinners have been easy, easy, easy – often consisting of a lean protein, starch and vegetable. They lack the inspiration and flavor of the meals I pin on Pinterest, and the ones I'd love to tell people I make.

But they work. So here's a look at what we've been eating lately.

1. Tilapia, couscous and sauteed spinach. If thawed in the fridge, the fish takes 7 or so minutes to cook and the couscous 10. I can cook the spinach in the same pan as I did the fish in the 3 minutes we're waiting on the couscous. Bonus: It's pretty affordable. I bought a family-size bag of fish, and it's lasted us three weeks.

Variation: I did get saucy this week – literally – and put pesto on the fish and baked it for 15 minutes at 425 degrees. It was delicious. I also had some asparagus on the pan, too, which was a nice treat for me. I'm the only one in the house who eats it so I don't often get it.

2. Chicken Broccoli Rice casserole. This dish is one of those I almost hate to admit that I make because it uses OMG canned condensed soup. But it's so easy and the boys devour it. I often prepare this (or tuna casserole) on Tuesdays when I have class.

Variation: In the summer and it's in season, I'll grate zucchini and combine it with the rice. Neither Mark nor Miles will eat zucchini on its own but they don't seem to mind it when I add it to the casserole.

3. Tacos. Who doesn't love Mexican food? Oh, wait. My friend H. Anyway, taco night is an almost weekly occurrence. The filling doesn't take long to make nor does the Spanish rice the boys love, and it's easy for me to lighten up for me. Miles isn't great with eating meat so I can open up a can of black beans and season them lightly, and he's got a good protein (and I have another topping for my salad).

Variation: Just make a dang quesa-dilla! I used to make these all.the.time and serve them with chicken tortilla soup but soup isn't the best with wee ones. Hello, mess! But, they still like quesadillas so if I get the meat made in the morning, I will throw it between a couple tortillas with cheese and pretend I did something awesome.

What are your super easy go-to dinners?

Dinner Time Hustle {+ recipe}

I've long been grateful that I have a flexible schedule and accommodating boss. I go to work at 10 a.m. but can come in early or a little late. I can take a lunch and go to the gym. And, with a 7.5-hour work day after pay cuts five years ago, I've been able to leave before 6 p.m.

But that has all changed.

The building recently moved to a new publishing system and to say that it has wreaked havoc would be an understatement. Folks are putting in long and stressful hours as we face errors, an adjustment period and changed workflow. I've escaped unscathed - relatively - but I've lost some of my much beloved flexibility.

Namely: I'm not able to leave as early. It's not significant - 20 minutes to a half-hour later - but it's not been without challenges. Getting home later means that I can't start dinner until nearly 6:30. With bed time starting at 7 p.m. (for Miles, sometimes me), it's been a rush to get food on the table. What could make it more fun? Trying to start dinner with a hungry and tired toddler who wants to be held. No matter how much I love to hold him, I need two hands to cook.

So, I've turned to my old friend: the slow cooker. Two-ingredient chicken (salsa + meat, teriyake + meat), roasted chicken and potato soup have all been on the menu recently. I got a little creative, though, this week and tried my hand on chili.

Now, let me talk about chili in our house for a minute. I grew up in Cincinnati and have a fondness for the Skyline-style sauce. Mark does not eat beans of any kind, thus preferring my homemade version of the Cincinnati-based franchise. The recipe takes hours on the stove, and I make it exclusively on Sundays when I have the time.

Though that family dish will always be No. 1 in my heart and belly, I'm quite fond of what we dished out of the slow cooker this week. It was flavorful, spicy but not overly so and didn't include any offensive ingredients. We found the chorizo added a depth that some basic chilis lack. The bonus: It used ingredients I had on hand and is easily adapted to what produce and pantry items are on hand and your family's preferences (read: beans).

Slow Cooker Tex Mex Chili

1 pound ground beef
1/2 pound chorizo
1 bell pepper, chopped
1 onion, chopped
2 cloves garlic, chopped
1 (15-ounce) can tomato sauce
2 cups chicken or beef stock or water
1 tablespoon chili powder
1 tablespoon cumin
Salt and pepper, to taste
Cooked macaroni or spaghetti squash (see note)
Optional toppings: Cheese, sour cream, pickled jalapenos

In a non-stick skillet over medium to medium-high heat, cook the ground beef and chorizo, breaking up with a wooden spoon, until about "medium" or "medium well." Leave a bit of pink but not so much so that the meat will clump together in the crock. Drain meat on paper towel. Add chopped vegetables, tomato sauce, stock or water and spices into crock. Stir in meat. Cook on low for 6 to 8 hours. Serve over macaroni or squash with toppings.

Note: To cut down on evening cook time, make the macaroni in the morning and stir into the chili during the last 15 minutes of cooking.

Slow Cooker Chicken Thighs, Moroccan Style

Have you ever woke up in the morning and, the moment you open your eyes, you think: Oh, shit. I forgot to x ... y ... z.

For me, the moment came Tuesday morning and the thing I forgot? Well, it meant dinner for that night was not going to happen - at least the way I planned.

The other week, I had stopped at the coop to get a can of coconut milk to stir into my paleo chicken pad thai. I figured that I'd buy a can for a couple bucks, use what I needed and toss. Wasteful? Yes. Necessary? Probably, at least for me on that day. Lo and behold, I went down the Asian aisle and saw culinary coconut milk in a carton with a resealable cap from So Delicious. I was able to add just what I needed and store the remaining in the work fridge for subsequent lunches during the week.

But I still had some coconut milk left so the plan was to bring it home and make a slow cooker curry. Not only did it sound great but it afforded me the opportunity to make dinner for Mark and Miles so they could see "The Lego Movie" at the library Tuesday night. I was filled with pride Monday night that I remembered to toss the milk in my lunch bag just before I left for the day.

If only I had remembered to put the milk in the fridge, though.

On Tuesday morning, I knew immediately that I had messed up and needed to scramble a dinner plan. There was some homemade macaroni and cheese in the freezer and a Barefoot Contessa bag meal (found on manager's special) in the deep freeze. They would work for the boys but not so much for me.

What would work? 

A twist on several recipes for Moroccan Chicken, an idea that surfaced after a frantic Google search.

The dish used staples from my pantry - canned diced tomatoes and ground ginger, coriander and cinnamon - and a few things that I happened to have because, if you hadn't guessed, I'm a sucker for Kroger's manager's specials. Even though I seemed to be in a terrible rush, the hardest thing I had to do was chop two cloves of garlic and that took all of 2 minutes.

Though it was simple to put together, the flavor was anything but. The dish was warm and hearty yet subtle, prompting two picky boys to clean their plates. I served my chicken over broccoli but it would pair will with couscous or brown rice.

Slow Cooker Moroccan Chicken Thighs

2 pounds chicken thighs
1/3 cup dried apricots, sliced
1/3 cup dried currants
2 cloves garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon pepper
1 (15-ounce) can diced tomatoes
1/2 cup plain yogurt

In a slow cooker, combine chicken thighs, apricots, currants, garlic ginger, salt, coriander, cinnamon, and pepper; stir. Pour diced tomatoes on top. Cook on high for 4 hours or on low for 8 hours. Just before serving, remove chicken from the slow cooker. Stir in plain yogurt to make sauce with the tomatoes. Place chicken on plate and top with tomato mix. Makes 4 servings.

Family kitchen: Recipe for Chicken Parmesan Meatloaf

I am not a keeper of things.

I hate clutter, I regularly donate items to Goodwill and I frequently purge things that are no longer of use. It's a good and bad thing. The items can go to people who will appreciate them more than I but there have been moments of regret. My first slow cooker, given to me by mom for my first apartment, was given to a co-worker and recent college grad. I could use it now {no such thing as too many slow cookers} and think of her as I prepare dinner.

I sometimes wonder whether I care about the items because my mom is no longer here, and I am trying to attach a sentimental value and memory to them. But I know that I carry the memories of my mom - in my heart and in the kitchen.

As a wedding present, my mom tirelessly and relentlessly compiled a collection of family recipes. They came from aunts, cousins, friends - on both sides of the aisle. There are things that tempt me {Oatmeal Carmelitas}, dishes to remind me of home {Cincinnati Chili} and recipes to bring back memories {Pineapple Upside Down Cake}. It is one thing that I will keep for always.

But the urge to share has not diminished. Nearly two years in the making, I finally presented my sister-in-law with her own {nearly complete} version when I went to Cincinnati this past weekend.

I lovingly typed in the recipes, taking care to not misspell flour 3,000 times, and spending too much time to perfect the formatting. I scoured Pinterest for cute presentations, cut scrapbook paper and got out the ole glue stick to create the pages.

While there are no handwritten introductions or notes from Mom, I made sure to add my own touches. I've added some of the recipes from the other side of the aisle that have become favorites in my house and those for dishes that have served us well.

And then there is a true family recipe. It was one I put together for a cousin, seeking to find her own healthy eating path but was struggling to find her way on a narrow {palate} course. She loves pasta - alfredo and chicken Parmesan - but hadn't found some lighter versions. I sent her some links to check out but also started cooking up something in that brain of mine.

What I came up with - Chicken Parmesan Meatloaf - was a delicious dish with all the flavor of the heavy Italian favorite and a fraction of the calories. It earned bonus points as I was able to prep it in the morning and Mark could bake it upon getting home from school. A quick side of herb roasted potatoes and broccoli from the freezer aisle, and dinner was easily on the table by the time I got home.

I shared the recipe with both Jess and April during my visit because a true family recipe is one that everyone gets to love.

Chicken Parmesan Meatloaf

1 pound lean ground chicken
2 egg whites
1/2 cup breadcrumbs
1/4 cup Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon dried basil
1 teaspoon garlic powder
1 tablespoon dehydrated chopped onions
1/2 teaspoon salt
Pepper, to taste
1/2 cup low-sugar pasta sauce
1/2 cup mozzarella cheese

Preheat oven to 350 degrees.

In a bowl, combine all ingredients except pasta sauce and cheese. If the meat mixture seems dry, add milk by the tablespoon until it reaches desired consistency. Place meat mixture into loaf pan; top with pasta sauce. Bake for 45 minutes. Top with mozzarella cheese and bake for an additional 10 to 15 minutes.

The power of three: Weeknight dinner solution

Dear friends, I'd like to introduce you to what might possibly be the easiest dinner ever. Aside from take out Burmese from the place up the street. Of course.

It's a three-ingredient, $4, 5-minute tortilla soup that is not lacking in flavor - only the fuss of the mad dash dinner preparation. Truth be told, I might even dare to call it healthful.

The ingredients: 4 cups broth (chicken or vegetable), 1 pint chunky salsa and 2 cups protein of choice (black beans or chicken, preferably leftover rotisserie).

Optional: Double protein, using both chicken and beans, and add some corn for a total of five ingredients. Only if you have them on hand.

Method: Add all ingredients to a pot, bring to a boil and reduce heat. Simmer for 5 minutes or longer, as desired.

Accompaniments: Tortilla chips, sliced avocado, brown rice or roasted vegetable quesadillas as we did. Be careful not to go overboard or you will negate ease plus thriftiness of soup.

While I have made many a tortilla soup, I am sure this recipe - if you can call it that - will quickly make it into the rotation. Not only was it the ease of preparation, but it was a great way for me to use the salsa I canned earlier this fall and not kill the family via botulism.

A win on all accounts.

Off the menu + meal idea

Between back-to-back weekends spent out of town and a general apathy toward cooking, my menu-planning skills have taken a nose-dive.

I sort of roam the grocery looking for items on manager special that can go into the slow cooker and premade veggie/meat patties on sale that can be paired with mac and cheese or steam-bag veggies. I get super fancy when I make pasta with a quick sauce. Anything requiring more effort is replaced with something easier or even more convenient, take out.

But last night, I think I finally got us on the right track. And it was so, so easy.

I made this recipe for flatbread, which I was able to put together before a family bike ride and cook after, and topped it with a bunch of things I had on hand.

• Garlic and Herb Laughing Cow wedges
• Spinach
• Portobello mushrooms
• Onion
• Grape tomatoes 
• Mozzarella cheese

After assembling the flatbread, I baked it at 425 until the cheese was melted. With a quick mixed green salad, dressed with white wine vinegar and olive oil, it was dinner. Done and done.

Bonus: I made 10 flatbreads out of the recipe, giving me the chance to freeze seven. I placed each piece between wax paper and wrapped tightly in plastic wrap. I would have preferred a freezer bag but apparently I don't make it down that aisle when I'm participating in my own version of "Supermarket Sweep."

Let me tell you, I'm looking forward to using them when I know I should cook but I don't want to. Here's a few of the ideas swirling in my head:

Southwest: Laughing Cow Chipotle and Queso Fresco with black beans, corn, tomatoes and Cheddar cheese. Guacamole on the side.

Reuben: Laughing Cow Swiss, sauerkraut, Corned beef or marinated tofu, sprinkling of caraway seeds and a drizzle of 1000 Island dressing. More cheese, shredded swiss, if desired.

Gourmet: Laughing Cow Blue Cheese, sliced pears, red onion and arugula. Drizzle with olive oil.

Breakfast: Laughing Cow Smooth Sensations Cinnamon cream cheese, sliced Honeycrisp apples and walnuts.

Of course, there's always just warm flatbread and Nutella ... which I may or may not have tried as I was cooking.

Roll with it: Recipe for Salsa Lasagna Rolls

It came to me, like in a dream.

Or in the dark corners of my basement, where the bounty of my summer tomato crop is stored in Ball jars that look decidedly less hip without overnight oats. There are jars of straight-up tomato sauce, spiced sauce for Italian dishes and salsa.

While the point of canning is to have the freshness of summer throughout the winter, my novice status has me somewhat afraid that I will kill the entire family via botulism. And so I've felt the urge to use some of the things I've canned. Like the salsa. Because, really, who needs six pints of salsa in their basement? (Please don't chime in, doomsdayers. If the world goes zombie apocalypse, I'll be eating Cheez-Its and Ho-Ho's.)

So, back to the salsa. I wanted to use some and not just for salsa chicken, especially since I don't eat a lot of meat these days. I wanted to use it for something better.

Like lasagna rolls - because when do pasta and cheese not go with something.

To add to the "salsa" flavor, I recruited my favorite Laughing Cow flavor, Queso Fresco & Chipotle, black beans and corn.

I left the beans whole as I knew Miles would seek them out but I think the recipe would work just as well by mashing them and spreading it across the noodle.

For the meat-friendly member of the family, I subbed out the beans for chicken.

But no matter the variety, we all loved the twist on a traditional dish.

Salsa Lasagna Rolls

16 ounces salsa
1 cup tomato sauce
8 lasagna noodles, slightly cooked
8 wedges Laughing Cow Queso Fresco & Chipotle
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen corn, thawed
1 cup shredded chicken
1 cup shredded Cheddar cheese
Preheat oven to 375 degrees.

In a small bowl, mix together salsa and tomato sauce. Spoon about 1/4 cup in the bottom of an 8-by-8 casserole dish and spread; set aside. Lay out a lasagna noodle and spread one wedge of Laughing Cow over. Sprinkle with black beans or chicken, then corn. Roll up. Repeat with remaining noodles. Arrange the lasagna rolls in the baking dish and top with remaining salsa mixture, making sure to cover the noodles evenly to prevent burning. Sprinkle with cheese.

Bake for 35 to 45 minutes, or until bubbly and cheese is starting to bubble. Serve on a bed of lettuce with fresh avocado.

Disclosure: There is not one. I paid for all of these ingredients myself.

Three Things Thursday: Al Fresco

Weird.

It's the only way I can describe the weather we've had lately. It's been brisk, nearly chilly in the morning, and I even wore a long-sleeve shirt on my run this morning. The office has been freezing, forcing me to drink coffee like it's my job, and dress in layers. I've been sending Miles to daycare in his Thomas sweat shirt and throwing on my Oiselle at night.

Not that I'm complaining. The highs in the mid-70s means that it's the perfect opportunity to enjoy the great outdoors.

1. I was in such a tizzy when I came in the door that I didn't realize what Mark had said but somehow I agreed to eating dinner outside. I wanted to take it back but he had already set up the patio table and I couldn't argue that the cooler weather made it the perfect night to dine al fresco. We had burgers - beef for Mark, and I came up with an Italian white bean patty for myself. I combined a few recipes with my own ingenuity, and I was very impressed with my first foray into veggie burgers (making them, not eating them).

In the mix: 1 can white beans, rinsed and drained; 1/2 cup bread crumbs; 2 cloves garlic; 1/4 cup Parmesan cheese; 1/2 teaspoon each oregano, basil and salt; 1 tablespoon white wine vinegar; 1.5 tablespoons olive oil; and 1/4 cup sun-dried tomatoes. Put everything but tomatoes and 1/4 cup beans in the food processor, pulsing till almost smooth. Add tomatoes and remaining beans, pulse a couple more times but not so much that the beans and tomatoes are mush. Form into patties and refrigerate if time allows before cooking them in the skillet.

I had my patty open-faced with some spinach and mayonnaise, along with homegrown sliced tomatoes and squash. It was delicious.

2. Of course, I feel a bit pompous touting the homegrown veggies as if store-bought - or even farmer's market bought - are inferior. It's not like I am an incredibly talented or diligent gardener - or even an organic one. I'm more like a "let's throw the plants in the ground and hope for the best" kind of gardener, which requires little weeding and a whole lot of praying. So when I get a beautiful squash or my tomatoes finally turn red, I am so exuberant that I can't help but brag.

3. When I thought of this blog post last night, I totally had a No. 3. And it was funny. I believe it involved the phrase, "What, bitch?" but I don't remember now. It might have been about Denali, who is going to earn himself a spot on a tie-out if he doesn't stop finding the few ripe tomatoes and eating them, but I can't be sure.

So I give you this.

My son. Playing in the dirt. I asked him to smile, and this is what I got. After he threw dirt in my hair.

By the way, take not of the sweat shirt. It wasn't one of his demands to uphold his fashion sensibility but rather a requirement of the cool evening.

How's the weather where you're at?

Put a lid on it: A recipe

You couldn't swing a mouse around Facebook without running into it.

The one-pot pasta.

It was one of those annoying "share this photo" and ready the ridiculously long cutline sort of recipes. It was the kind you couldn't really pin or bookmark, forcing you to share it and revisit your own Facebook page 20 times the day you decided to make it.

But make it I did - even though I was sure that it was bound to be an epic fail. I mean, how couldn't it? It was a can of tomatoes, some broth and pasta. In a skillet-type pan. And cooked all together.

It worked, though, and worked well. Mark called it the best of the week, and Miles gobbled it up as if he weren't a picky toddler. With it coming in less than $5 to make, I knew I would be preparing it again. I just needed to figure out when - and how.

And thus the One-Pot Southwest Pasta was born.

A twist on that over-shared Facebook recipe, I subbed Ro-Tel for the diced tomatoes and cilantro for the basil. I added some staying power with whole wheat pasta and protein with some black beans. Corn would be a nice addition, as well, if you happen to have any. And, of course, I added a little creaminess with Laughing Cow. Because I had it in the fridge.

If you're worried about it being too spicy, it's not. It's just a bit hot - in all the right ways.

One-Pot Southwest Pasta

1 (13.25-ounce) box whole wheat linguini1 can Ro-Tel
1 onion, sliced
4 cloves garlic, chopped
1 big handful cilantro, roughly chopped
4-4.5 cups vegetable broth
1 (15-ounce) can black beans, drained and rinsed
4 wedges Laughing Cow Queso Fresco & Chipotle wedges
Optional: Cheddar cheese

In a 3-inch deep skillet, add linguini, tomatoes with juices, onions, garlic and cilantro. Pour 4 cups broth over ingredients and cover skillet with lid. Bring it to a boil; reduce eat to a simmer and cook 12 minutes. If the mixture is looking too dry, add reserved 1/2 cup broth. Once the pasta is cooked to al dente, stir in black beans and Laughing Cow until well combined and the beans are warm. Garnish with cheddar cheese and cilantro if desired.

Bite me

There are no words.

Just a recipe.

Slow Cooker Caramelized Onion Pasta

1 tablespoon olive oil
3 pounds yellow onions, thinly sliced
1 bag baby spinach
4 Laughing Cow Swiss wedges
4 Laughing Cow Garlic & Herb wedges
1 teaspoon salt, more or less to taste
1/4 teaspoon pepper, more or less to taste
1/8 teaspoon red pepper flakes
1 pound linguini, wheat or otherwise
1/2 cup plain Greek yogurt

Drizzle olive oil on the bottom of slow cooker and add onions. Cook for 8 hours on low. During the last half hour of cooking, add baby spinach, Laughing Cow wedges, salt and pepper. Meanwhile, prepare the pasta according to package directions. Reserve 1/2 cup cooking liquid. Add cooked pasta and Greek yogurt. If necessary, thin out sauce with cooking liquid. Serve with fresh Parmesan.

For a non-vegetarian option, add sliced sweet Italian turkey sausage (cooked, obviously).

Disclosure: I was provided with free Laughing Cow wedges as part of the company's Snacking Into the Right Swimsuit State of Mind summer campaign but I was under no requirement to write about the product or create recipes. I did not receive any compensation for this post.

The Better Burger

There are three things that make a good burger - quality beef, flavorful cheese and a cold beer.

Or hard cider as the case might be but all the while still necessary after a day when a certain toddler wakes up on the wrong side of the bed. Twice. And then does it again the next day.

My friends at Laura's Lean Beef agree - at least on the beef part. As you break out the grill this summer, they advise using lean beef to reduce cooking time; avoiding excessive amounts of sodium by using healthy seasonings; and using whole-grain bread, as whole-grains are absorbed slower by the body and help you to eat less, yet feel full.

Feeling inspired (and hungry), I built a better burger that combines the bright, fresh flavors of summer with a hint of guilt-free indulgence.

Laughing Cow Sun-Dried Tomato & Basil wedges are sandwiched between two thin patties of Laura's Lean Beef, and a layer of thinly sliced part skim mozzarella tops the cooked burger. Serve on a whole wheat sandwich thin or bread with fresh tomato and arugula. And if you're feeling saucy - which I always am - a simple aioli with roasted red peppers, garlic and low-fat mayonnaise is a wonderful complement.

Laugh & Lean Double Cheese Stuffed Burgers

For the burgers:
1.5 pounds Laura's Lean Beef ground beef, or other lean ground meat
1 clove garlic, minced
Pepper, to taste
4 wedges Laughing Cow Sun-Dried Tomato & Basil
4 slices mozzarella cheese or mini Babybel Mozzarella rounds, sliced
Vine ripe tomato, sliced
Pre-washed baby arugula
4 sandwich thins
For the aioli:
1/4 cup roasted red peppers, draind
1 clove garlic
1/4 cup low-fat mayonnaise

For the burgers: Season ground beef with garlic and pepper, gently combining. Form meat into eight thin patties. Place Laughing Cow wedge on a patty and top with another, crimping the edges. Repeat with remaining beef. Cook burgers on a grill 5 to 6 minutes; flip. Top the burgers with mozzarella cheese and cook until medium well; about five more minutes.

For the aioli: Put all ingredients in food processor; pulse until smooth. Refrigerate sauce until ready to use.

Assembly: On the bottom of sandwich thin, add arugula and tomato. Place patty on top and drizzle aioli over burger. Then eat it. You will like it.

Feeling green? Laura’s Lean Beef and Big Green Egg are once again hosting their Summer Grilling Sweepstakes. From May 27 through Sept. 2, 2013, one winner will be randomly selected each week to receive a summer grilling prize package including a Big Green Egg ceramic outdoor cooker, Laura’s Lean Beef products and an assortment of grilling accessories. You can enter by “liking” the Laura’s Facebook page, by scanning an on-package QR code or by registering at www.LaurasLeanBeef.com.

Disclaimer: While I have previously received free product from both Laura's Lean Beef and Laughing Cow, all ingredients for this recipe were purchased by me because I buy them regularly. I was not compensated to write this post or eat the cheeseburger, which was effing fantastic by the way. I wrote everything myself, too. Except for the part about the contest because I'm lazy. Mark did buy the hard cider for me but it was probably to take the edge off since Miles slapped me in the face 300 times this weekend.

Three Things Thursday: Damn you, Pinterest

I've decided that, unequivocally, recipes found on Pinterest need to come with disclaimers.

Do not attempt this recipe with low-fat or fat-free products - unless you want to fig up the dish.

Directions recommend stirring occasionally but really you need to chain yourself to the stove and stir non-stop to achieve perfect consistency.

The recipe gives a cooking times of four hours, on low, in a slow cooker. The developer, though, forgot to mention that she accidentally set the appliance on high and that's why the lentils were so perfectly cooked.

Twice this week I have been romanced by beautifully photographed dishes and the accompanying recipes and twice this week I have been fooled.

1. The first recipe - Cheesy Chicken Ranch Casserole - seemed like the best of both worlds. It was a dish that would appeal to Mark and Miles but one for which I could improve the nutritional profile. Wheat noodles, low-fat dairy products and the addition broccoli would all help to make it a bit more Kim-friendly. The noodles and broccoli were fine ideas but the non-fat evaporated milk ... not so much. The sauce was supposed to thicken, and mine curdled. I salvaged it as best I could, and Mark declared it a winner but he was ignorant to my troubles and loves anything with pasta and cheese.

2. I was on a cooking binge last weekend - making three different types of muffins, splitting the bounty between my freezer and that of my mother-in-law. I decided to be even nicer and make a hearty soup for the both of us since it has been so dreary. I found a pin for Curried Lentil and Chickpea Stew, which sounded hearty but healthful. The recipe said it made four servings so I doubled the ingredient list and dumped it all in the slow cooker for the prescribed 4 hours on low (there's an additional one hour of cooking time at the end). However, after 6 hours on low and another couple on warm, the lentils were still a bit crunchy. As in not edible. I ended up cooking it for another 1.5 hours on high to get the al dente I was hoping for. I will concede that doubling the recipe might not have helped but the cooking time was definitely off. And one pot definitely makes more than four servings. I have about 20 bowls of this stew after giving my mother-in-law five servings. But it is good.

3. The most successful meal this week, as it turns out, was not from Pinterest but the Thai Kitchen website. I had bought red curry paste for a sweet potato soup recipe and didn't want to leave the jar to dry up in the fridge. The Thai Red Curry was easy, quick and full of vegetables. And it used leftover roast chicken - SCORE. I did brown some tofu, adding a bit of the sauce, for me, and I loved it. As for the boys? Miles promptly spit out the tofu and Mark said it wasn't his favorite but still ate two big bowls.

Curious. Very curious indeed ...

By the way, if you want good Pinterest recipes, Jess recently wrote a post with her favorites.

Three Things Thursday: Le sigh

Today has been one of those days. You know the days I'm talking about - the kind where nothing cataclysmic happens but where enough tiny mishaps occur to throw you off your game.

And find yourself washing a brand new white shirt with an audience of 2-year-olds.

1.This morning, I had Miles in one hand, a bag and cup of coffee in the other. Yes, cup - as in not a travel mug because I couldn't find the lid to that. I got us out to the car, Miles settled into his seat and my coffee securely in the center console. We drove to daycare and discussed the normal things - going fwimmin', the car wash and who was going to take him to both activities. I got out of the car and just happened to look down as I walked around. I had a trail of coffee down a brand new white knit top.

Thankfully, the provider provided me with a wash cloth, soap and a bench to sit on. I scrubbed furiously and was able to get most of the coffee out. It must have been an interesting process because Miles and two of his friends were practically on my lap as I wiped.

2. I had a 7-mile run with six hill intervals on the schedule this morning. I had hoped to do an easy 7 with rollers outside but thunderstorms this morning had me on the treadmill. The run was fine though I did cut it to 6 miles because I had gotten in all the intervals and I have 15 tomorrow. I got off the treadmill and went about my morning without incident - save for the coffee. At work, though, after getting up to go to the bathroom, I had an annoying pain in my left hip. It didn't hurt to put weight on nor did it cause me discomfort as I sat. When I walked, however, I was distinctly aware that something was not right. I spent my day half-freaking out, half-working. And then I came home and it didn't hurt.

3. Tonight was the first night since Saturday that Mark, Miles and I were going to eat at home (we had family in town, etc.). I was so excited just to be home and enjoy a nice meal - Turkey Pizza Burgers on ciabatta rolls, sweet potato fries and broccoli.

But, yeah, those ciabatta rolls. When I took them out, each and every one had at least one spot of mold. I sometimes have buns in the freezer but not today, the wheat bread was gone and we were down to two slices of white bread. I told Mark that it was bagels ... or bagels. And he said he'd take the bread. So I decided to have mine on a La Tortilla Factory Smart & Delicious Three-Seed Wrap.

So we had Turkey Pizza Patties or quesadillas? I don't really know.

I'm not sure it matters either as we kept it super classy and ate on TV trays in the living room. Please note the PlayStation controller and Swiss ball pump where my butt should be.

By the way, did you notice the missing sweet potato fries? Let's just say the oven forgot to turn itself on.

Thankfully, the patties ended up being winner - no doubt because of the star ingredient, Laughing Cow's new Babybel Mozzarella. The rounds make a great protein-filled snack and pair well with a fresh pear or do well sliced and diced in this burger.

The recipe is fairly low key - just a shake, shake, shake of this and a pinch of that - but definitely worth a go. Especially on a day like today.

Laugh It Up Turkey Pizza Burgers

1 pound lean ground turkey
12 pieces turkey pepperoni, chopped
1/4 cup sundried tomatoes (not packed in oil)
2 teaspoons pizza seasoning or Italian seasoning
1 teaspoon salt
4 rounds Laughing Cow Mozzarella
Optional or good ideas  if available in your fridge: 1 cup fresh baby spinach, 1/4 cup fresh chopped basil
1/4 cup Muir Glen Organic Pizza Sauce (sugar free!)
4 whole grain ciabatta rolls .... or whatever you have

Preheat skillet over medium to medium-high heat. In a bowl, combine ground turkey, sundried tomatoes, pizza seasoning and salt. Dice two rounds of mozzarella and combine gently. If adding spinach or basil, mix in as well. Form into four patties. Slice remaining mozzarella rounds. Place patties in skillet and cook for 5 to 6 minutes; flip. Top patties with cheese and cook another 5 minutes. Remove patties from skillet and place on a plate to rest. Split rolls and toast in warm skillet. Add 1 tablespoon pizza sauce to each bun, top with patty and serve. Garnish with more fresh spinach and red onion slices.

Enjoy!

Disclosure: I was provided with Laughing Cow Babybel Mozzarella Wedges at no charge but all thoughts and ideas are my own. I was not compensated to try or write about the product.

Family, it's what's for dinner

Ladies, it's time to gather round. I have a story to tell you. A story about the time I ate lemon meringue pie off the dining room floor. It's probably a story that would be far funnier had you actually been there but it does trump the time my cousin made me applesauce from a dog bowl while he was baby-sitting.

So make yourselves a cup of gingerbread tea from the depths of your desk drawer (or something that equally smells better than it tastes) and grab a piece of dark chocolate. You'll want refreshments for this.

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Dinner time was never anything special in my house. I say that not because my mom didn't go to the effort but because it was the time before food television and blogging and when people wrote down recipes while watching "Regis & Kathie Lee." With a pen and paper. Getting creative for my mom was opening the Betty Crocker cookbook and making something that required a) more than five ingredients; b) more than 30 minutes; and c) a trip to the big grocery store. Read: Chicken Cacciatore.

But this story isn't really about Chicken Cacciatore though my mom did make it once, and we all used the same facial expressions as we did in the story about why I ate lemon meringue pie off the dining room floor.

Dinners, basic though they were, were always served and, save for the stretches when my mom worked two jobs or my dad was on second, they were served as a family. We would eat the meal at our table in the solarium, a glorious room that had three walls of windows and was the only space to feature hardwood floors. My mom tried to make balance meals, especially after my stick-thin dad was diagnosed with high cholesterol. There was meat (half ground turkey-half beef), a starch and a vegetable (from a can, with butter). And let me tell you, canned green beans with 2 tablespoons of butter are the jam.

The one thing we never had was dessert. You know, because Dad had high cholesterol. Sucker. Not so much because he was the reason I was deprived of baked goods (which I really wasn't, as evidenced by my size 14 eighth-grade graduation dress) but because he made the mistake of telling (read: whining to) my mom that we never had dessert.

So one weekend, after she had cleared the plates from the table, she came back into the solarium. Carrying a lemon meringue pie. Rather than be grateful, my dad made a joke. Or at least that's what we'll call it, as my mom didn't think it was that funny. And so she threw the pie. At my dad. Good or bad, she missed and it hit the floor. Mom and Dad went to the kitchen to fight, and my brother and I, sitting on the floor, ate the pie.

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There are two lessons to be learned from this story: Lemon meringue pie tastes good, even off the floor, and even the most volatile of families can eat together.

And eating together is important.

Three or more family meals together has myriad benefits, including:  improved language skills for preschoolers, thinking skills and linguistic development and school performance/better grades; decreased chances of children being overweight, eating unhealthy foods and drinking soda; and lower rates of tobacco, alcohol, and marijuana use.

As a parent, I'm obviously not worried about the last part but I do strive to make family dinners at the table (not TV trays) a regular part of our week. Not only do Mark and I get the chance to model healthy eating but it gives us a chance to connect as a couple. It can sometimes be a pain during the week but the one time I like to really go to the effort is Sundays.

To me, there's just nothing that beats a Sunday night dinner.

It's the one meal that I have a bit more time to cook (45 minutes rather than 30), and it's a chance to do something heartier, especially on these cold winter days.  Dare I say, Sunday night dinners are the chance to do something fancy.

 

And nothing says fancy to me like steak. I picked up a Laura's Lean Beef sirloin on a visit to the fancy Kroger (the big store, just like my mom did) and decided to try the company's recipe for Filet with Balsamic Onions and Gorgonzola. Obviously, I used the sirloin instead of filets.

I served it with homemmade sweet potato hashbrowns and broccoli, from the freezer and without butter, for a heart-healthy meal to do February proud. The steak was tender and delicious, and Mark and I loved the combination of the onions and blue cheese.

 

The best part, though, was sitting down as a family and enjoying a meal together. Or the five minutes we had together before Miles decided he wanted to play on the potty and throw steak to Denali.

And, according to Denali, steak tastes just fine off the floor.

Do you eat dinner with your family? Any tips to get through toddlerhood?

Disclosure: Laura's Lean Beef provided me with product vouchers but all opinions are my own. To learn more about the company, visit its website.

Take recipe to heart: A recipe

It seems like these days there's a special designation for every thing. January is Hot Tea Month and National Oatmeal Month. Today is National Bubblegum Day and April 17 (my birthday) is Ford Mustang Day.

But there's one observance that I can get behind, especially as a woman: National Heart Health Month. It's February, hence the post today, Feb. 1.

According to the American Heart Association, heart disease is the No. 1 killer of women, and is more deadly than all forms of cancer combined. An estimated 43 million women in the U.S. are affected by heart disease, and 90 percent of women have one or more risk factors for developing heart disease. It doesn't have to be a death sentence, though. A healthy lifestyle that includes exercise and good nutrition can offset many of the risks and improve health.

Though I'm still trying to figure out the definition of good nutrition for me, WomensHealth.gov said you should eat mainly:

• Fruits and vegetables 
• Grains (at least half of your grains should be whole grains, such as whole wheat, whole oats, oatmeal, whole-grain corn, brown rice, wild rice, whole rye, whole-grain barley, buckwheat, bulgur, millet, quinoa, and sorghum) 
• Fat-free or low-fat versions of milk, cheese, yogurt, and other milk products 
• Polyunsaturated (pol-ee-uhn-SACH-uh-ray-tid) and monounsaturated (mon-oh-uhn-SACH-uh-ray-tid) fats (found in fish, nuts, and vegetable oils)
• Fish, skinless poultry, lean meats, dry beans, eggs, and nuts 

Did you catch that last part, the one about lean meats? To maintain heart health, you don't have to eat grilled chicken with steamed broccoli and brown rice or unseasoned pork loin with sweet potatoes and steamed spinach.

Nope. You can have something like Slow Cooker French Onion Meatloaf.

The key is to select a quality, lean protein (chalk one up for Weight Watchers' lessons) like Laura's Lean Beef.

Laura's Lean Beef is at least 92 percent lean (some products are 96 percent) and it's free of hormones and antibiotics.

And it's the star player in this flavorful and hardy dish, which Mark enjoyed for dinner two nights in a row and I enjoyed not really having to cook.

Note: This recipe is also toddler tested and approved.

Slow Cooker French Onion Meatloaf

1 pound Laura's Lean Beef
2 tablespoons Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 egg, beaten
1/3 - 1/2 cup whole-wheat Panko bread crumbs
1 onion, sliced
8 ounces mushrooms, sliced
1 cup beef broth
1 bay leaf

In a bowl, gently combine beef, Worcestershire sauce, onion powder, garlic powder, pepper, egg and bread crumbs. Form into a loaf and place in the crock of a slow cooker. Arrange onions and mushrooms around the meatloaf. Pour broth over onions and mushrooms; toss in bay leaf. Cook on low for 8-9 hours or until cooked through. Makes 4 servings.

Disclosure: Laura's Lean Beef provided me with product vouchers but all opinions and commentary expressed are my own. I was a consumer of Laura's Lean Beef before the opportunity. For more recipes, visit the their website.

Skinny bitching

I was perusing Pinterest for slow cooker recipes while I was eating my lunch. You know, as any office worker does. And I was supremely surprised by just how many called themselves "skinny" and/or "healthy."

The designation, obviously, is to generate more traffic and not necessarily an indication of whether a recipe is actually healthy or skinny. Because how can a recipe really be skinny? Are you just pounding out your chicken breast ala picatta so that it's so skinny, thickness-wise, that it cooks in a matter of seconds? Or, by some miracle of the universe, will I become magically skinny (whatever that means) by eating it.

As I had this internal dialogue, which happened to be far funnier within the confines of my skull, I realized that I am far too guilty of this. I made "Skinny" Taco Soup and the clever "Lighter" Chicken Parmesan, posting each on this here blog, and I label the things I eat as healthy.

Enough is enough. I barely can decide what's healthy anymore (low calorie or clean eating, sugar or no sugar or stevia) much less tell someone else what it is. So I'm not calling anything healthy or skinny. If you follow me on Twitter, you might have even seen quite the opposite.

Yes, I'm going to call recipes things like that for my own amusement. But probably just this once. Because it's only clever the first time.

This fajita burger, clever or not, was actually supposed to be meatloaf but I was too busy (read: perusing my Kindle in the tub) to prep it Tuesday morning. Thankfully, my husband is "up" for a burger about 99.943 percent of the time and happily enabled my idea/laziness.

Conventional wisdom might lead people to believe that this fajita burger might have sauteed green peppers and onions, maybe even some mushrooms, on top but conventional wisdom doesn't often go hand in hand with parenting a toddler. Rather, this burger has finely chopped veggies mixed in with ground meat, along with homemade fajita seasoning, as to disguise things son (and father) might pick around.

Note: For the seasoning mix, I cut the cayenne in half as to make it more palatable to sensitive mouths. Like mine ... OK Miles'.

To keep it authentic, especially as I am sure you can fajita burgers at any open air cart in Mexico City, we served them with cheddar cheese, guacamole (I like to have a pouch in the freezer at all times) and, gasp, sour cream. As these are fat ass fajita burgers, the patty was served on a white bun - also courtesy of my freezer.

Of course, since all of us don't have the magic Mark metabolism, the burger can be made slightly less fat ass by serving on a bed of lettuce and adding a bit of salsa. Aldi salsa if you are feeling sassy. Either way, your mouth - and your ass - will be happy.

Fat Ass Fajita Burgers

1 pound ground beef (for a less fat ass version use lean ground beef, such as Laura's Lean Beef)
2 tablespoons homemade fajita seasoning
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped onion
1 egg white, optional
Cheddar cheese (for a less fat ass version use 2% shredded cheddar, such as Kraft)
Guacamole
Sour cream (for a, well, you get it by now version, plain Greek yogurt)
Salsa or fresh pico de gallo
Buns or mixed greens

Preheat skillet over medium-high heat. In a mixing bowl, gently combine beef, seasoning, chopped veggies and egg white. (These burgers held together just fine without the white but it could be helpful.) Pat the meat into an even round while still in the bowl and, using your hand, score into four even sections. Form each section into a burger patty. Put the patties in the skillet and allow to cook 2 minutes; press down with spatula. Cook 3 to 4 minutes more; flip. Top burgers with cheese as the other side cooks for an additional four minutes. Remove patties from skillet, onto a towel-lined plate. In the hot skillet, put buns cut-side down and toast for 1 to 2 minutes. Serve burger with guacamole, sour cream or yogurt and salsa or pico de gallo. To save about 100-150 calories, ditch the bun and enjoy on a bed of mixed greens.

Makes 4 servings.