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Posts Tagged ‘salad’

For dinner last night, I didn’t want to buy anything or work to hard on making something. I decided to use up what was in the fridge and make tacos. It was the perfect meal option for a buys night before we headed out for Cleveland and Chautauqua.

After school I did laundry and began the packing process (which is especially hard because I am in between so many clothes right now). Then I made this quick dinner.

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Lentil Taco Meat:

  • 1 c. dry lentils, cooked until tender
  • 1/2 packet of taco seasoning
  • 1/2 c.(ish) of water
  1. Cook lentils as directed. I cook mine by bringing them to a boil and then turning the heat down and letting them simmer until tender.
  2. Once lentils are cooked, add taco seasoning and a little bit of water. Heat lentils and seasoning and water is dissolved and lentils are a more sticky,pasty consistency.
  3. Serve in a taco or taco salad!

I love lentils! These taste great and make the perfect taco filling. I served them on a salad with a half of a whole grain tortilla on the side. I ended up wrapping the salad in the tortilla and ate the other half as well.

Brady had the same things but with chicken instead of lentils. The meal was a success as far as cleaning out our fridge too! We used up:

  • romaine lettuce
  • spinach
  • avocado
  • tomato
  • end of a bag of roasted corn
  • salsa
  • can of black beans

After dinner, we ran to the hospital to see Jen’s baby! Jen and Duke are our good friends and we have been so excited about their baby! Remember when I had a shower for Jen back in September, I can’t believe her baby is already here! Here is an adorable picture of baby Hadley!

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And one of Brady holding her! It won’t be long until her friend is here 🙂

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Back to food blogging. I can’t believe it’s already Wednesday! When you don’t get home until Monday night and then you have conferences last night until 8pm, it goes quickly. I have a night off tonight and then conferences again tomorrow night until 8pm – yuck! At least they will all be done by next week, which is only a 1 1/2 day week because I have a doctor’s appt. and we get off for Thanksgiving on Tuesday!

So…. Monday night, about an hour or so after getting back from the airport, my girlfriends Kelly and Bethany came over for dinner. (I tried to take pictures of them, but they were not having it.)

Bethany brought these gorgeous flowers and some soft, yummy, gooey brownies for dessert! Kelly brought an amazing spinach artichoke dip and Stacy’s multigrain pita chips, plus wine for her and B and sparking grape juice for me! How thoughtful they both are! The sparkling grape juice was so good, I had forgotten what it tasted like! Both were very much appreciated! *Sorry Mrs. Prasser, I still have your dish! I will make sure it is safe and hold it hostage until Kelly comes back to visit!

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For dinner I decided to try something new! I wanted to make salmon and I wanted to use a POM I had in the fridge so I set out to create a new recipe, which I entered in the POM recipe contest. Here are a few of the key ingredients:

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Pomegranate, pumpkin butter and balsamic vinegar. The glaze I mixed up to cover the salmon was:

POM Pumpkin Butter Salmon

  • 1/3 c. POM arils, crushed with back of a spoon
  • 3 tbsp. balsamic vinegar
  • 3 tbsp. pumpkin butter
  • 1 tbsp. pure maple syrup
  • salt and pepper

I coated the salmon and threw it in the oven for 15-20 minutes at 450.

Then I got to work on the salad. The salad included:

  • organic spring mix
  • organic baby spinach
  • 1/2 chopped pear
  • 1/3 c. POM arils
  • 1/4 c. crumbled feta
  • a handful of toasted walnuts

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It was super easy because I had just run to the store to load up on ingredients!

I enjoyed my wine glass full of sparkling grape juice. It was really really good! 🙂

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Just in case you get a craving…you know what you are looking for…
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Kelly’s amazing spinach artichoke dip

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With salmon and salad I served a bowl of quinoa and baked broccoli. The broccoli was done by placing fresh broccoli on a cookie sheet with a little olive oil and salt and pepper, then baking it for about 15 min. at 450.
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Sorry, these pictures are a little out of order. Here is the final salmon salad presentation. It was super easy and very flavorful! It went great with the many flavors in the salad. Let me know if you give it a try.

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I think I ate my brownie so fast that I didn’t even consider taking a picture. Sorry! Can’t wait for girls night again!

Pregnancy Nutrition Tip:

Don’t eat fish more than twice a week. Make sure servings are not large and fish is on the low mercury list. Just a few types of fish that are safe to eat twice a week while pregnant: shrimp, scallops, salmon, and tilapia. For a detailed list, check out the article I wrote for the Examiner: Mercury in fish

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Some New and Some Old

So my new ingredient of the night is Tahini! I recently realized how much I love it! Mama Pea talks about this amazing dressing she makes all of the time and I decided I needed to try it.

I made a batch(sort of, I tried to follow most of the recipe) and it came out great! Tahini is like a rich, adult nut butter that tastes great on veggies! I can’t post the recipe because it belongs to the famous Dreena Burton but I will tell you the ingredient list:

  • tahini
  • water
  • apple cider vinegar
  • salt and pepper
  • agave
  • sesame oil
  • soy sauce
  • dijon mustard

All mixed up, it was amazing by itself and on my salad!

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Then I heated up leftover pizza and gave in to the pregnancy and made some green bean and mushroom casserole – 🙂

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Brady’s dinner was the result of a free burrito coupon. He throughly enjoyed it as well!

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It was a very satisfying meal for both of us!

Back to cooking tomorrow! Our neighbors are coming over dinner!

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After a morning spinning class (I stay 45 min out of the hour because I need to leave by 6:45) and a normalish day at school, I was ready to get home where my mom was waiting for me! She came in town to hang out for the night, since my dad is in Brazil and go to my appt. tomorrow.

We ran to Hobby Lobby to look for a few things and came home with a couple things for the house and some cute wrapping paper. When we arrived home, Brady had started making dinner. On the menu was Buffalo Chicken/Tofu salads.

They were pretty simple but filling and delicious. Here is the proof:

Hers:

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  • iceberg and spring mix greens
  • tomato
  • corn
  • black beans
  • buffalo marinated tofu
  • reduced fat feta
  • peppers
  • avocado
  • Flat Out broiled with some Laughing Cow Light smeared on

His:

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Yay for tomorrow being the weekend! We had our beer tasting party scheduled for last weekend but since we were out of town for the weekend, we rescheduled for this weekend. A lot of people couldn’t make it because of the last minute change, but it should be a good time for those who come!

Tip of the Day: Marinate your meat when you go to work or school so when you come home it is ready to cook and already full of flavor!

? of the Day: What are your weekend plans? I wish I was going to San Fran with all of the wonderful girls this weekend but I didn’t think it would work when it came available this summer – Bummer! We are having our beer tasting party though, which should be great!

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If you didn’t see my exciting news that I have been dying to share, you can see it here: April Plans!

One thing about being pregnant is you have to watch how much seafood you consume because of the mercury levels in seafood. I wrote an Examiner article about the fish with the most and least amounts of mercury in them.

Check it out: Mercury in Fish

So I carefully pick which nights of the week I want to eat seafood so I spread them out. It’s hard because I love seafood! Anyways, tonight was a salmon night. I was hoping to find a fun and new way to marinate the fish. I wanted something other than soy and ginger because we had those flavors last night at PF Chang’s.

I used an idea from Eating Well which was just a simple salsa plus agave topping. I then created something delicious!

With my new pumpkin butter from Trader Joe’s:

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I turned regular salmon into this sweet glazed treat:

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I highly recommend trying this. I am sure it would work with chicken or shrimp as well. It was so sweet and had hints of pumpkin and fall flavors. Brady and I both picked this over the salsa style.

Here is our serving plate for dinner. We didn’t eat it all – but we ate all of the veggies:

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To go with the fish, I broiled some asparagus and some red pepper. I also made a simple salad.

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I topped this with light balsamic dressing that I make homemade and keep in the fridge.

Here is a look of the whole meal:

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Pumpkin Butter Salmon

  • 1 tbsp. pumpkin butter
  • 1 or 2 servings of salmon
  • sea salt

Spoon pumpkin butter onto salmon filet. Spread around with a spoon. Sprinkle with sea salt and broil on high for 8ish minutes or until done!


I can’t wait to make this again. I need to start thinking of more things to use my pumpkin butter in besides oatmeal and toast!

Any suggestions?!

Thank goodness tomorrow is Friday. I am planning (hoping) to get up for working out in the morning. Then it is off to a quick (cross your fingers) day at school and home to get ready for our best friends from college to come in town for Wittenberg Homecoming. It should be a great time!

🙂 Hope your weekend plans are fun!

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Dinner for Four

Today was a long day. School was good but exhausting. After missing a week, there is a lot to catch up on!

After school I had a headache. I came home and relaxed for a while before Ashley and John came over for a walk and dinner. While Ashley and I walked, the boys cooked. It was a great plan! We got some fresh air and lots of chatting time while they prepared a feast! When we walked in the door it was just about time to eat!

The product: Chipotle Lime Kabobs

  • green peppers
  • red peppers
  • onion
  • yellow squash
  • zucchini
  • tomatoes
  • chicken

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Not so healthy sweet potato crumbles: made with brown sugar and chili powder!

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Healthy sweet potato fries: baked for 25 minutes at 425 with salt and pepper

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Spinach salad:

  • cucumber
  • avocado
  • blueberries
  • peach
  • almonds

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You could tell I was not on my game all the way because I didn’t even think about dessert. Nerds and Skittles it was!

I am excited to finally be cooking again! A new recipe from Eat Drink and Be Vegan is the plan for tomorrow!

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Today, the first day of school, went fast in a crazy/exciting/hectic kind of way. My kids are all very interesting (in both the good way and the bad way) :). I think they will keep me on my toes at all times!

So when I got home from school I was excited to make dinner – after my 3 mile run/walk that counted as my workout for the past 2 days, I am hoping to get back on track tomorrow. I had marinated some salmon in soy sauce, maple syrup and sesame seeds last night. I quickly threw the asparagus into the broiler with the salmon, added some quinoa and fresh tomatoes and a little chopped basil and Voila! Done!

Now I am about to hit for the night so I can squeeze in an early morning workout tomorrow before school. Ill be back tomorrow with some packed lunch ideas!

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