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Posts Tagged ‘artichokes’

Last night we had a fiesta! After an absolutely beautiful Sunday that included:

  • a workout at the gym on the step mill for 30 min. then the elliptical for 15 minutes with Health magazine
  • a winning soccer game for Brady at 10 am
  • a 5 mile walk with a great neighbor/friend/role model mother of twin 3 year olds and a 3 month old baby
  • another winning soccer game for Brady at 8 pm
  • a short trip to Target for organizing essentials so we can finish cleaning out our extra room
  • a brief clean of our house

It was great! For dinner we had shrimp burritos with tons of fixings!

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The delicious meal consisted of:

  • shrimp boiled then cooked in cumin and lime juice for flavor
  • leftover quinoa
  • Trader Joe’s black beans refried beans
  • frozen broccoli
  • TJs roasted corn (frozen)
  • Brady’s guac
  • fresh tomatoes
  • mushrooms
  • onions
  • artichokes

All served on a whole wheat high fiber tortilla. This pretty dish ended up being a salad, all mixed up together!

I hit it pretty early last night but I was still tired today. I am hoping another early night tonight will help me!

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There are lots of occasions that give me a chance to make dinner for other people. From hosting people at our house, to taking dinner when a loved one is lost or a new baby is born, I love cooking for other people. I usually find it easiest to cook when people are coming to my house, but this meal challenges my original thought.

I took dinner to the cutest family, who live down the street and just had a baby girl! I wanted to make something they could reheat and that would travel easily, so this meal fit perfectly!

Chicken Feta Artichoke Orzo – a variation of the shrimp-artichoke- orzo

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  • 1 can of diced tomatoes
  • 1 can of artichoke hearts – quartered
  • 1 lb. orzo
  • 2 grilled chicken breasts
  • 1 container of reduced fat feta cheese
  • garlic, salt and pepper, italian seasonings, basil, etc.
  1. Put the can of tomatoes and artichokes (with all of their juice) into a pan to simmer.
  2. Add seasonings if your prefer.
  3. Boil water and cook orzo as directed.
  4. While things are cooking, chop up the grilled chicken into small pieces
  5. When orzo is done, drain but don’t rinse, and add tomato/artichoke mixture, plus chicken and 3/4 container of feta.
  6. Stir until mixed. Top with remaining feta!

*This can easily be reheated!

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Bread to go: Fresh French bread, sliced and buttered with herb butter (italian seasonings, garlic, s+p, stirred into room temp. butter)

Wrapped in foil for easy reheating!

Spinach – Wheatberry – Goat Cheese – Cranberry salad

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Just like it sounds! I put the walnuts in a bag for them to add in case of allergies!

🙂 Super simple to make and take!!

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It’s been another busy week! I can’t believe my summer is half way over – I know I shouldn’t complain, but I am not ready to go back to school yet! 🙂 A lot has been going on and I have been a bad blogger but I will have a week of recipes coming up!

I am making this “try a new recipe” week! I thought it would be a good week to do this because Brady and I will be home all week. I will be writing o328403984 million papers for grad school and he will be studying for a test to get an extra certification for work. We will both be done on July 31st!

So anyways, last week when I went to visit my mom for the night while my dad was out of town we made these…

Portobello Burger with Artichokes and Zucchini

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Balsamic Bello Burger

  • Good Seasons Italian dressing packet mixed with balsamic vinegar instead of reg.
  • portobello mushroom
  1. Marinate the mushroom in the dressing
  2. Grill the mushroom until cooked how you like it

A/ Z Veggie Mix

  • artichoke hearts
  • onions – sliced
  • zucchini
  • garlic wine seasoning from The Melting Pot
  1. Slice onions and zucchini
  2. Open or thaw artichoke hearts – not in oil
  3. Spray a frying pan with cooking spray
  4. Place onions, zucchini and artichoke in pan.
  5. Cover with garlic wine seasoning.
  6. When veggies begin to cook and stick to the pan, add water and keep cooking until they have reached desired doneness!
  7. Serve with the burger or on the side, on a bed of mixed greens

We dined outside with these:

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Happy Monday!

🙂


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I forgot how much I love my sprializer until I broke it out a few times this week! For this delicious creation I sprialized some raw zucchini.
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I then took the raw zuc. noodles and covered them with Almost Oil-less Pesto and mixed in a diced tomato and some thawed artichoke hearts. I then topped it with fresh parmesan cheese.

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Isn’t it pretty?! It was one of the most fresh tasting dinners I have had in a while and I loved how most of it was raw! I have been reading a lot about the raw diet and while I am not going to ever eat completely raw, I really believe there are a lot of benefits to this eating approach. Summer is the perfect time for preparing raw foods!

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This dinner was so delicous!  I’m not sure if it was because I was really hungry from a long day at school and then a tough workout or if it really was as good as I thought.

I got the idea from my new Oxygen magazine.  It’s a very clean meal with tons of protein and whole grain carbs, plus it’s packed with veggies and fiber!!

Quinoa Fritatta (Idea from Oxygen Magazine)

  • 1 c. cooked quinoa
  • 1 c. or more fresh broccoli steamed or microwaved for a min.
  • some leftover frozen artichokes and spinach
  • 1/3 c. fat free feta
  • salt and pepper
  • 3/4 c. (estimated) egg whites
  1. Cook quinoa as directed.
  2. Heat veggies so they are not frozen and slightly tender.
  3. Mix egg whites, veggies, feta and seasoning together.
  4. Bake at 400 for 30 min. or until egg whites are cooked (I got impatient and put the dish in the microwave for the last two minutes to speed things up!

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And a close up…

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This meal was soo good!  I think Brady would like it too!  For him, I might add some chicken or bacon :).  Another good modification would be adding salsa/avacado/cumin and going with the Mexican theme!

I’m already looking forward to my lunch leftovers tomorrow!!

🙂

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So I can’t remember where I left off! The days are flying by and I can’t believe we only have 9 more days of school until Christmas break!

This pizza was great! Very filling and very veggie! You could add meat to it or just make it veggie- you can’t go wrong either way!

Portabella Pizzas

  • 2 portobella mushrooms
  • organic tomato sauce
  • artichoke hearts
  • Morningstar Vegan Griller (or any veggie burger)
  • parm.

1. Wash and clean the portabellas

2. Layer on artichokes, sauce, veggie burger and salt and pepper

3. Bake until bubbly at 400. Add parm and enjoy!

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For the Veggie

This recipe came together last minute the night before Thanksgiving when my family was looking for something light to go with our salmon dinner.

My mom had the following in the cupboard/freezer so this delicious dish was created!

Tomato Artichoke Chickpeas (not very original I know!)

  • 1 bag TJ’s artichoke hearts (frozen)
  • 1 can chickpeas
  • 1 can diced tomatoes
  • salt and pepper

Stir fry together and enjoy with any main dish or as a filling lunch!!

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My parents before dinner!

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