Category Archives: Healthy

Appetizers, Beverage, Dessert, Finances, Healthy, Holidays, Main Dishes

Last-minute Valentine’s Day meal ideas

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So, you want to have a romantic dinner but don’t want to shell out $20 and up? Me too!

With Valentine’s Day only 2 days away, you may be thinking about having a special meal with a special someone. It doesn’t matter if you’re cooking for yourself, some of your girlfriends or bros, your significant other, your parents, your dog, whatever, cooking a meal is always an act of love. An act of survival too, sure, but also you’re taking the trouble to turn raw ingredients into something edible.

Even if it’s a box of easy mac, or as fancy as a seven course meal, the person enjoying the finished product knows a little dash of love went into it.

And while a romantic dinner out on the town is nice every now and then, there are several advantages to cooking at home. One, you get to control the ingredients that go into your food. Restaurants use all kinds of ingredients you might not want to know about: stabilizers, emulsifiers, preservatives, MSG, salt and sugar by the tablespoon. At home, you know what is going into your food, and thus into your body.

Two, you can control portion sizes. There is a ton of research out there, not to mention if you’ve been around 2-3 decades or more you can see it for yourself, pointing fingers at ballooning portion sizes as a contributor to the obesity epidemic. When you eat out, you want to “get your money’s worth”, and restaurants know that giving you more food but with cheaper, less healthy ingredients, is good for their bottom lines. Terrible for your bottom, however, which will expand along with the size of the plate.

And finally, it is far cheaper per meal to cook at home. If you go out to a moderately priced chain, you are hard-pressed to find a full meal for less than $15 for dinner. Then add in tip, time, and gas money to get there. If you go out to a nicer restaurant or a place with a prixe-fixe menu, you are probably looking more into the $50 per person range. Restaurants know people want a special experience for Valentine’s Day, and take advantage by making fancy looking and sounding menus and tripling the prices.

Why not have just as special a meal, in a quiet place where you can actually hear each other talk, with no rush because the place wants to turn over your table? That’s right, I’m talking about your home!

Oh, and yes, you do have to do your dishes unlike at a restaurant. But you know what? That can be part of the experience if you know your dining partner well. Make it into an assembly line as you wash and dry together, laughing and maybe splashing each other throughout. Or tag-team dishwasher loading, then curl up on the couch with a good movie while it runs. You can make even chores fun if you try!

 

And now for the potential menu!

Below are a wide range of recipes, each will take you less than an hour, and I specialize in recipes that are affordable and simple. You won’t find more than 10 ingredients, and most of them you likely already have on hand.

Choose a few things that you know how to make, or know you will enjoy eating, and make some magic happen.

 

Appetizers – having multiple courses helps spread the meal out, giving you time to talk to your dining partner and bond. Appetizers don’t have to be complicated, give one of these a try.

Main course – even if you think you can’t cook, you should give it a try! Start with something very simple, and give it a test run today. Then you may find some ways to tweak it or make it better or easier. Or just jump in with both feet, what’s the worst that can happen, you order a pizza later?

Dessert – everyone loves dessert! You could even make your entire meal just a dessert buffet! But I’d recommend choosing just one thing you feel you can make, then sprinkle in an extra cup or two of love, and enjoy it.

Drinks – for adults and under-agers alike, a special drink makes a memorable addition to a special meal. You don’t have to get crazy with dozens of ingredients and multiple steps. Even something as simple as adding thinly sliced citrus to a glass of water can elevate the everyday to the special day.

 

Appetizers, Healthy, Side dishes, Vegan, Vegetarian

Spicy Green Beans

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Ever try to get a child, or significant other, or friend, or yourself, to eat a new vegetable?  Sometimes, it is just fine. But most of the time, it does not go over well. You’re greeted with scrunched up noses, tongues sticking out, and a chorus of “ewwww!”.

Well, I have good news for you. I know of several tricks to get new vegetables to at the least be considered, if not openly adored. One involves trying it in a new texture. I’ve found that pan-frying or baking until crispy can render some normally off-putting veg nearly irresistible.

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The second trick is spice. Usually the hot kind, but also all kinds of spices. Familiarize yourself with different spices, fresh and dried, ground and whole. Peppers are a whole world of their own, from as innocuous as bells and jalapenos up through cherry peppers, poblanos, and serranos.

While they are in season, pick them up cheap at the store or farmer’s market (or better yet, grow your own, peppers are very forgiving and easy growing!) and they freeze or dehydrate beautifully for salsas and recipes all year long.

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Ingredients:

  • 1 cup fresh green beans (or any pole bean)
  • 1/2 cup fresh cherry tomatoes
  • 1 tsp ground or fresh diced hot pepper
  • 1 tsp dried or fresh diced garlic
  • 2 tbsp soy sauce
  • 2 tsp olive oil

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Step 1: Put the olive oil and green beans in a frying pan over medium heat. Cook, stirring occasionally, for 6-8 minutes, until beans start to brown.

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Step 2: Add the garlic, tomatoes, soy sauce, and hot pepper. You can use any kind of tomatoes, or forget about them and just cook the beans too. I happened to have a yellow pear tomato plant that just exploded with fruit so I used those. It adds a nice juicy, fresh taste.

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Cook until tomatoes burst, and most of the liquid is evaporated. Serve hot!

These come out crunchy yet easy to chew, with a very fun texture. If you let them cool slightly, they can be great finger foods. Obviously you can adjust the level of heat to the comfort level of whoever is eating them. Add extra hot peppers to convince a doubtful male to try it (Seriously, spice works to conceal a lot of “vegetal” tastes most dudes don’t love), or dial it back for those who are new to spices.

You can even omit the hot pepper at all for children, or people who are allergic or just don’t like hot pepper. But I’d suggest giving it a try, you’ll never go back to canned beans once you’ve tried this delish dish!

 

Casseroles, Comfort food, Crock pot, Healthy, Main Dishes, Slow cooker

Slow Cooker Enchilada Casserole

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Slow cookers are such a blessing to a busy cook! Whether you don’t like cooking, don’t want to spend hours in the kitchen, are feeding just one or an army, slow cookers can make healthy, quick meals a snap. With a small amount of planning, you can have dinner ready and cooking in 10 minutes or less before you run out the door, and come home to a hot, home-cooked meal at the end of the day.

Enchiladas are a favorite in my house, because they are customizable, economical, and delicious! Tortillas are cheap, and can even be made at home, corn or flour, for pennies. You can use chicken, beef, or keep it vegetarian with tofu or beans. And beans are great money savers! Especially if you buy dried, and cook them at home (another thing slow cookers are great at!).

Slow cooker enchiladas

In this recipe, I used burrito-sized flour tortillas, because they happen to be the exact size of my slow cooker. You can use smaller corn tortillas and layer them, or even roll individual enchiladas and pile them up in the sauce. Whatever makes you happy!

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Ingredients:

  • 1 pound ground beef or turkey
  • 1 bell pepper, diced
  • 1 onion, diced
  • 1 can diced tomatoes (or diced whole tomatoes)
  • 1 cup frozen corn (or canned)
  • 1 can black and/or pinto beans, drained
  • 3-4 tortillas
  • 1 jar enchilada sauce
  • Shredded cheese to taste

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Step 1: Brown your ground meat in a frying pan, and drain. Add the pepper and onion, saute until softened. You can add any spices you like here, such as cumin, taco seasoning, chili powder…

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Step 2: Spray the crock pot with cooking spray, if you like. Line the bottom with a tortilla.  Layer on the meat, tomatoes, corn, and beans. Top with sauce, cheese, and another tortilla.

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Step 3: Continue layering 2-3 times, until the crock is full. Top with some more cheese, and the enchilada sauce.

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Step 4: Set to low for 4-6 hours, or high for 1-2 hours. A programmable crock pot is best to ensure you don’t burn it. Cut yourself a nice slice, and enjoy!

 

Sidenote: If you don’t have a slow cooker, or just want to try something different, do the same thing but in a pie pan or 8×8 pan. Layer all the ingredients, cover with foil, and then bake at 350 for 1 – 1.5 hours. Still an enchilada casserole! You can also then freeze this for re-heating easily later.

Dips and Sauces, Finances, Healthy, Main Dishes

Sweet & Spicy Asian Beef Bowl

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Do you love Asian inspired foods, but think they are too difficult to make? Do you find yourself reaching for the take-out menu every time you crave something sweet, spicy, and salty?

No more!

This Asian inspired sweet and spicy rice bowl can be on your table before the delivery guy even shows up! And for barely the cost of a tip you can have dinner for the whole family.

With several pantry staples (nothing crazy, exotic, or over the top expensive here) you can create a complex sauce that would be great on beef, turkey, chicken, pork, or tofu.

Ingredients:

  • 1 pound ground turkey, beef, or tofu
  • 2 tbsp mustard
  • 1/4 c soy sauce
  • 1-inch piece of ginger, grated
  • 1 tbsp minced garlic
  • 1 tbsp brown sugar
  • Optional: sprinkle of cayenne, fresh diced hot pepper

Step 1: In a frying pan, combine all ingredients and cook, covered, until fully browned. Break up the meat into small pieces.

Step 2: Take the lid off, and continue to simmer until the sauce cooks down and thickens a bit. You can also add 1/2 tbsp cornstarch or flour if you’d like it thicker.

Step 3: Serve over rice or noodles, optional garnishes include green onion, sesame seeds, fresh chopped lettuce, etc.

This makes a great meal prep meal too, as you can pack it up with a side of whatever veg you like, and it reheats like a dream. This goes great with peppers & onions, green beans, broccoli, or my personal favorite, edamame. You may think microwaved lettuce would be weird, but I promise, in this bowl it just works.

 

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Beverage, Finances, Healthy, Less than 5, Vegan, Vegetarian

Freezer Smoothie Packs

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We all know mom always said breakfast is the most important meal of the day.  But we all know that sometimes it is the hardest meal of the day. It’s too early, we don’t have time, we can’t think of anything that sounds good, you don’t want to cook… the list of excuses goes on and on.

It’s hard to come up with something that is tasty, healthy, and also can be made in the 5 minutes you have before you rush out the door for the day.

Don’t worry dear reader, I’ve got your back.

Smoothie packs ready for the freezer

Enter: the freezer smoothie pack.

Just a few minutes of prep ahead of time on a weekend and you can have a whole week’s worth of healthy, on-the-go breakfasts ready and waiting in your freezer. These little bags are such a simple yet brilliant answer to the morning breakfast rush. And boy, are they customizable! All you really need is a good handful of greens, a fruit or two or three, and some baggies.

In the morning, just grab one bag, toss it in the blender with enough liquid (milk, almond milk, coconut water, tea, juice, whatever you like), blend and go. And if you have the kind of blender that makes single servings and you drink right out of it, your morning could not BE any simpler!

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For each smoothie pack, you will need:

  • 1 medium zip-top baggie
  • 1/2 – 1 cup greens (spinach, beet greens, kale, collards, etc)
  • 1/2 – 1 banana
  • 1/2 – 1 cup chopped other fruits

You can try just about anything in these freezer bags. It makes a great answer to almost-mushy fruits in the fridge, halves of things left over, and whatever fruits are in season and on sale. I used peaches, pears, bananas, local blueberries, and avocado. I also had half a pineapple and some beet greens from my garden, so I tossed those into a few bags as well.

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Step 1: Wash, peel, and cut up your fruits as needed. You can also slice your greens into smaller pieces to make blending easier.

Smoothie pack and blender

Step 2: Toss your baggies into the freezer. That’s it! When you are ready for a super quick healthy breakfast (or lunch, or snack, or dessert…) pour the contents of the bag into a blender, and add your liquid of choice. I like green tea for a gentle caffeine kick, or almond milk for some creamy smoothness.

Enjoy!

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Appetizers, Healthy, Less than 5, Main Dishes, Pasta, Side dishes, Slow cooker, Soups, Vegetarian

Easy 10 minute minestrone

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This recipe is a super simple one!  If all you want is a hot, fresh bowl of soup that tastes great and is also quite healthy, you have come to the right place. You can easily make this in a slow cooker on low all day, or boil it on the stove to have dinner in 10 minutes, your choice.

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Ingredients (for 4 servings):

  • 1 can pinto beans
  • 1 can diced tomatoes
  • 1/2 pound small pasta
  • 1 potato, chopped small
  • 1 carrot, chopped small

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Step 1: Place all ingredients in a large pot, bring to a boil. Boil for 8-10 minutes, and serve! It is essentially ready when the potato and carrots and pasta are soft enough to eat.

 

Casseroles, Comfort food, Crock pot, Finances, Healthy, Informative, Main Dishes, Side dishes, Slow cooker

One Week of Meals from One Pork Roast

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Do you ever wish you had more time?  Do you feel like you spend too much time at the grocery store, or in the kitchen, or waiting for delivery? Does you bank account look emptier because of all the ordering out you do?  Do you want an easy way to make a week’s worth of homemade meals, for less than $100, with minimal prep and cook time from one grocery trip?

I thought so. Here is your answer!

This post is created to show you how to get a week’s worth of dinners (with some leftovers for lunches too) from a single 4 pound pork roast.  All recipes easily feed 2 adults, with many recipes making much more food for leftovers and re-make meals.

By planning ahead to use one main dish all throughout the week, you can get creative and ensure that none of your food dollars get wasted by literally throwing them away. You will save time throughout the week by not having to go to the grocery store to pick up “just one or two things” and not having to worry what to make for dinner, it’s already planned out. And you can eat healthy, whole food, home cooked meals all week long!

Here is the list of recipes you will be making if you follow this plan:

As far as cooking equipment, you will need at least a frying pan, and preferably a slow cooker. You can slow cook the pork in the oven, and make the casserole in the oven as well, but that requires slightly more hands-on time from you. The full grocery list can be found at the bottom of the post, and you can go to individual recipes by clicking on the links throughout.

The first thing you’re going to need to do is assess your pantry and freezer situation.  If you have plenty of Italian dressing, some frozen mixed veggies, noodles, and plenty of spices, you’re already halfway there on this week’s grocery list. Then make your list of what you still need to make the recipes, and head to the store.

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You will need to pick up a nice pork loin roast, or other pork roast. I recommend 3-5 pounds for 2 adults for one week’s worth of meals.  You can adjust to larger or smaller sizes if feeding a larger crowd, or just one, or if you wish to double recipes or omit certain recipes this week.

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Once you have your pork roast, use a sharp knife to cut 2-4 pork chops off the end. You can also ask your butcher to do so if you go to a regular grocery store. These pork chops can be frozen for later depending on when you want to make the Italian Pork Chops.

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Once you have your chops cut, take about 1 pound off the remaining roast. This will be diced up into cubes.  You can also freeze these chunks for later, depending on when you want to make the Pork Lo Mein Stir Fry.

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As for the remainder of the roast, put that guy into your crock pot.  This is gonna become one delicious, fall-apart pot of BBQ Pulled Pork. If you’re game, add a sliced onion and a can of beer, then cook on low for 8-10 hours or high at least 4 hours.

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Shred the pork roast with two forks.  I recommend removing half of the meat to a container in the refrigerator, and adding 1 cup BBQ sauce to the rest and cooking another hour on low.

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Now you have about a pound each of plain pulled pork and BBQ pulled pork! Plus 2-4 chops, and a pound of diced pork in the freezer. And that’s after less than an hour total of hands-on prep time.

Now you can use the shredded plain or BBQ pork for:

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Pulled Pork Burritoes (above) or Quesadillas:

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And slow cooker pork and rice and broccoli casserole:

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And the diced pork chunks for a delicious homemade lo mein:

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And the best part is, you can choose when to make these recipes and in what order, because the pork chops, diced pork, and shredded cooked pork all freeze very well. You can turn these into breakfast and lunch too, pulled pork omelettes are great, as are BBQ pulled pork sandwiches on nice thick buns.  Enjoy!

 

Full Grocery List

  • 1 4-5 pound pork roast
  • 1 cup Italian dressing
  • 1 can diced tomatoes
  • Frozen or fresh vegetables of your choice
  • 1 cup BBQ sauce (or more, to taste)
  • 1 package tortillas
  • ~1 cup white or brown rice
  • 1 can beans (black or pinto)
  • 1 package lo mein noodles
  • Soy sauce
  • Shredded cheese
  • Fresh or frozen broccoli
  • 1 cup milk (optional)
  • Burrito toppings – sour cream, guac, salsa, etc.

And seriously, that’s it! I guarantee you can buy all of these items for under $100 (at least everywhere I’ve lived from Colorado to Connecticut).

 

Also, if you’ve read this far and you’re curious, I also have a post explaining all the cuts of a pig. So next time you go to the store, you can know the difference between a rump roast, shoulder roast, and a loin. 🙂

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Comfort food, Healthy, Main Dishes, Pasta

Pork Lo Mein Stir Fry

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If there’s one food I’m pretty sure I could eat every single day forever, it would be Chinese food.  There is so much variety; you can have pork, chicken, steak, shrimp, tofu.  Almost every vegetable tastes better fried in a wok with soy sauce on it.  And seriously, rice is amazing.  Put anything on top of it and it’s better than it was alone.  Or you can have noodles instead. Or both!

Speaking of noodles, Chinese lo mein is always so delicious, do you ever wonder why?  (Besides the week’s worth of salt and addictive MSG)  I think it’s the slurping you get to do, one noodle at a time or swirl a big batch around a fork and shove it all in. But it is so easy to make at home! You don’t have to buy special noodles either, plain spaghetti will do in a pinch.

This recipe uses diced pork, and is very flexible. You can use ground meat instead, or use a different type. You can also sub in tofu for the vegetarian crowd. And for the vegetables, I used zucchini, onion, and green bell pepper, but you can add whatever you happen to like and have at home. Try edamame, carrots, mushrooms, cabbage, or more exotic things like baby corn, sprouts, or bamboo.

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Ingredients:

  • 1 cup diced pork meat
  • 1 1/2 cup chopped veggies of choice
  • 1 pound noodles
  • 2 tbsp olive oil or butter
  • 1/4 cup soy sauce
  • 2-3 tbsp fish sauce (if you have it)
  • 2-3 tbsp lemon or lime juice, or rice vinegar
  • 1 tbsp flour or cornstarch if you want a thicker sauce
  • Optional to serve: hot pepper, sriracha, lime wedges, diced fresh herbs, crushed peanuts or cashews

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Step 1: In a hot frying pan, melt the butter or olive oil and cook the pork until browned on all sides. In a separate pan, boil the noodles per directions on package, and drain.

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Step 2: Remove the pork to a plate and add the vegetables. Stir fry on medium high heat until cooked throughout and beginning to brown, about 3-5 minutes.

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Step 3: Add the soy sauce, fish sauce if using, lemon or lime, and any other spices you want (Sriracha lovers?). Mix well to coat the veggies, add the pork back to the pan. Add the cornstarch and mix well if you want a thicker sauce.

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Step 4: Serve over the noodles with your desired toppings!

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Casseroles, Comfort food, Finances, Healthy, Less than 5, Main Dishes, Side dishes, Slow cooker, Sneaky Healthy

Slow Cooker Pork and Broccoli Rice Casserole

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Sometimes, you just can’t. Can’t even. Can’t even think about running to the store, slaving over a hot stove, balancing a meal or a checkbook.

But your tummy is growling, your spouse is complaining, your kids are whining, your friends are coming over for dinner.

Enter the slow cooker.

It is a savior for anyone rushed for time (and who isn’t??) or tight on cash (can I get an AMEN!) or doesn’t love to cook (can’t say I feel it all the time, but there are days…) or lives alone, or feeds a family of ten, or… you get my point. I flipping love the things.

You can get a tiny 2 or 3 quart slow cooker for single or double cooking. You can get a giant 8 or 10 quart workhorse for crowds and big appetites, you can get multiple crocks in one base for buffet style hands off cooking. I kinda want one of those now… The point is, if you don’t have one you should get one!

This recipe is super simple, a classic favorite I pull out time and again.  I used pulled pork here because that is what I built into this week’s meal plan, but you could just as easily use shredded chicken, steak, tofu, etc.

Slow Cooker Pork and Broccoli Rice Casserole

It involves items I nearly always have around the house, including frozen veggies and brown rice.  Feel free to use white rice, or wild rice, or even crazy things like quinoa or couscous instead. You can also substitute any other frozen veggie you are partial to if broccoli just doesn’t do it for ya.  And if you’re feeling extra crazy and decadent, use milk instead of water, and toss on some shredded cheese at the end, just before serving.

Slow Cooker Pork and Broccoli Rice Casserole

Ingredients:

  • 1 cup shredded cooked pork
  • 1 cup brown rice
  • 1 1/2 cups milk / water / broth
  • 2 cups frozen broccoli (or veggie of choice)

Optional: shredded cheese

Slow Cooker Pork and Broccoli Rice Casserole

Step 1: Put all the ingredients in the slow cooker.  Cook on low for 6-8 hours or more, or high for at least 2 hours (to thaw the veggies).  Alternatively, you could put this in a baking pan and bake at 350 for 2 hours (1 if you use fresh and not frozen veg).

 

 

What are your favorite slow cooker meals??

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Casseroles, Comfort food, Healthy, Less than 5, Uncategorized

Italian Pork Chops

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Everyone who is a fan of recipes that are cheap, and quick, and take less than 5 ingredients, raise your hand!

Ok now put your hand back on your mouse or keyboard, so you can keep scrolling and read your newest favorite weeknight recipe.

Italian Pork and Veggies

This recipe kind of just happened one day; I had a bottle of Italian dressing in my refrigerator, as I often do. I had also picked up a “family pack” of boneless pork chops and separated them into 2-per-bag zip locks. (HUGE money saving tip if you’re cooking for one or two! Buy in bulk to save $/per pound, then parcel it out into meal-sized bags and freeze.)

Since I also always keep cans of diced tomatoes in the pantry, and bags of frozen veggies in the freezer, this meal came together in a snap! With supreme flexibility (Green beans and zucchini, no? How about broccoli, carrots, cauliflower, or onions? Boneless, bone in, doesn’t matter. Or use chicken! Or shrimp. Or tofu, why not), healthy options galore, and a very low price point (I’d estimate $2 per meal for 4 meals), this is a go-to recipe in my repertoire.

Italian Pork Over Rice

Ingredients:

  • 2 pork chops
  • 1 cup vegetables of choice
  • 1 can diced tomatoes
  • 1/4 cup italian dressing

Italian Dressing Pork Chops

Step 1: Put the pork chops and the Italian dressing in a frying pan, and cook on medium heat for 7-9 minutes, until browned on one side.  Flip and cook 5-7 minutes until brown on the other side. You will have to decide when to add the vegetables based on whether you use fresh crispy ones (broccoli, carrots) vs softer or frozen ones (peas, fresh green beans, zucchini).

Easy Weeknight Pork and Veggies

Step 2: Add the canned tomatoes with juice and any other vegetables at this point. Simmer for 4-6 minutes, until heated through. Serve like this for a low-carb meal, or serve over rice or with baked potatoes on the side.

 

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