what's for dinner tonight {slowcooker chicken and bone broth}.

it's february...in maine...and we. are. freezing.

i think it's three degrees here today?  yes.  three.  no number after that.  just three.

since we have been making diet changes over here, i've been having so much fun swapping recipes with some friends.  i totally recommend partnering with a few good buddies if you're going to commit to the whole thirty, by the way.  as with anything else in life, it helps so much to have friends by your side (like when you attend a girlfriend's baby shower and face a gigantic food table and all you can have are vegetables... there's power in having a pal next to you as you both look down at your sad little plates of raw broccoli and cucumber slices)  anways, i digress.  but it's totally true.  one of my college girlfriends sent me this amazing slowcooker chicken recipe and it is like heaven in a crockpot.  plus, i used the bones and carcass to make a big pot of bone broth for soup which has been so delicious...especially in this frigid weather!

we're also in the throws of cold and flu season and bella's eczema has been going crazy over the last couple of weeks so i've been determined to do whatever i can to heal my sweet girl.  after a couple years of having prescriptions for steroid creams at me, i've pretty much stopped taking her to the doctor for it and we have been trying to address it naturally.  her skin has been almost perfect for the past year, but flared up around the holidays and has been pretty bad.  it's so awful to see your little one in such misery.  there's so much research linking eczema to gut health, and because of all of the sugar and junk she ate in the month of december, it's no doubt her skin has been a mess.  from what i've read, bone broth is like liquid gold when it comes to gut health, so i was especially excited when my girls slurped this soup right up... bowl after bowl after bowl.  my goal is to keep our freezer stocked with this, especially in the winter months when her skin seems to suffer the most.  which makes me feel SO much better than using harsh steroids... and i sprinkle probiotics in her soup (i hide that stuff in everything), so it's like a double shot of healing powers :)

and, this chicken and the soup is really SO easy to make.  here is the crockpot chicken recipe, and then instructions on how to make the soup:

slowcooker chicken

* 1 onion, chopped

* 4-5 carrots, scrubbed clean and cut into halves or thirds, no need to peel

* 4 celery stalks, cut into thirds

* 2 garlic cloves, peeled and smashed

* 1 whole lemon, quartered

* 3 1/2 - 4 1/2 lb roasting or fryer chicken

for the rub:

* 4 t. salt

* 2 t. paprika

* 1 t. cayenne pepper

* 1 t. onion powder

* 1 t. thyme

* 1 t. white pepper (i didn't have this so i just added 1 1/2 t. black pepper)

* 1/2 t. garlic powder

* 1/2 t. black pepper

- combine ingredients for rub in a bowl and set aside.  prep veggies and put them into the crockpot.  

- prep chicken by removing the neck and any other organs... rinse chicken and pat dry.  

- rub garlic cloves all over outside of the chicken an then put inside the cavity.  massage the rub all over the outside of the chicken, putting some on the inside as well.  put the lemon quarters into the chicken cavity with the garlic.

- place chicken ontop of the vegetables in the slowcooker.  put lid on and cook on low for 4-8 hours, or until the internal temperature reaches 160.  

- remove chicken and place in a glass 9x13 baking dish... place chicken under the broiler for a few minutes, allowing the skin to get nice and crispy.  allow chicken to rest for approximately five minutes before slicing.  

to make the soup...

- keep the veggies in the crockpot... once you've picked off all of the meat, add the carcass, lemons, garlic, bones back into the slowcooker with the veggies.  fill up with water... i added a little salt and italian seasoning.  cover and turn on low and allow to cook overnight.

- in the morning, strain broth by pouring contents of your crockpot through a mesh strainer.  i used 4 cups of broth to make a batch of soup immediately, and froze the rest in freezer bags once it was cooled.  i think mine made about twelve cups of bone broth, and i froze it in four cup portions.  you'll immediately notice a difference between the color of this broth, and the kind you buy at the store.  it's so rich and delicious.

- the great thing about this soup is you can use whatever veggies you have on hand... i highly recommend onions, carrots, garlic and celery because those are a great base... but from there i've added red potatoes (which really help in the place of noodles and give the soup a lot of body), shredded cabbage, asparagus, leeks, whatever i happened to have in my fridge or pantry.

- drizzle some olive oil in a large pot and throw in your veggies... allow to develop some color, season with salt and pepper if desired.  once your veggies have gotten a little tender and have browned a bit (this develops a TON of flavor), add your broth, some water (i added 2 cups to 4 cups of the stock), any added seasoning you'd like and leftover chicken from dinner the night before :)  this last batch i didn't have any chicken, so it was just potatoes and veggies and it was still so delicious.  the broth is just scrumptious with all of the spices from the rub plus the lemons and garlic... so so good!

let this picture confirm it's deliciousness (they weren't even posing, promise):

hope you enjoy!  it's the perfect thing on a cold winter's day... good thing i have another chicken sitting in my fridge... :)

what's for dinner tonight {almond crusted chicken}.

so, today is day fifteen of my whole thirty and i'm feeling great!  i fought a little bit of a bug for a few days, but am thankfully feeling much better.  i feel more energetic, have been full throughout the day while eating less... and just all around really really good!!  nick and i have each lost around eleven pounds which is pretty insane considering it's only been fifteen days.

and really, that's an added bonus to feeling healthier.  but hey, it's one i'll gladly take.

i can honestly say i've LOVED the food we've eaten the last fifteen days.  i absolutely love to cook and make food for my loved ones... and that was one of my biggest hesitations about starting the whole thirty.  i love making homemade bread for my family twice a week... i love surprising them with chocolate chip cookies or their favorite dinners, and loving how the women in my family taught me to... through food.  but i'm just learning to readjust the way i look at food and caring for my family... and there will still be time for homemade goodies, but serving them healthy food definitely feels great.

especially when it's something they like.  which is sometimes...difficult.

the girls have been eating whatever i make for dinner... we have a rule in our house that what's on the table is what's for dinner, they can take it or leave it but mama is not a short order cook.  we've gotten through a lot of pickiness this way... the girls aren't allowed to say they don't like something until they've tried it.  while they still have their bouts of pickiness... and there have been many nights i get tired of hearing "ewwww i'm NOT eating this!" that is for sure.  but, it has been so fun for me to watch them try different veggies, discover new things they like and gobble up fish and homemade chicken soup asking for seconds and thirds.  i love that.  and it kind of makes all of the whining and complaining worth it.

kind of.

this recipe is one that was totally loved by my girls... which makes it kid-tested and whole thirty approved.  while i think it would be better pan-fried, it's obviously much healthier baked and still fit the bill when i wanted something that felt like a bit of a cheat meal.  a good alternative to chicken fingers, and totally grain free.

almond crusted chicken

* chicken tenderloins or breasts (i cut four chicken breasts into strips)
* 2 c. almond flour or meal
* 4 eggs
* 2 t. garlic powder
* 1 t. onion powder
* 1/2 - 1 t. cayenne pepper
* 1/4 t. pepper
* 1/2 t. salt
* 1/4 t. chili powder

- grease a sheet pan by brushing with olive oil and preheat oven to 350.
- combine the flour, spices and seasonings in a shallow dish.  crack eggs into another shallow dish and whisk.
- coat each chicken strip in eggs and then dredge through flour mixture... then repeat.  i liked double dipping so that the coating was nice and thick and stayed on well.
- arrange chicken strips evenly over sheet pan and spray or drizzle with olive oil.  bake for 20 minutes, then flip and bake for 20 more, or until chicken is done and coating is golden brown.  i might play around with the cooking time a bit... the coating took longer to brown up than the chicken took to cook, but overall this was a good recipe and my kids LOVED it!  (so did their parents).

i served mine with grilled cauliflower that i turned into rice, and asparagus.  so good!  you can also create your own dipping sauce as well... i'll post the ranch recipe i use soon... you'll want to put it on everythinggggg.

this is one whole thirty recipe your kids can get behind.  let me know if you try it!

what's for dinner tonight {cheeseburger soup}.

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i used to be the girl that never would go to a restaurant and order a burger.  ever.  i just never cared that much about red meat nor did i crave it.

until i met nick.

soon into our dating, somehow i was telling him how i had been anemic and he promptly declared "you need to eat more red meat", and all of a sudden late night dates for cheeseburgers became our "thing".  and ever since then, i love a good burger.  yes, i'm now that girl.  and i fully embrace it.

in fact, one of our favorite local pizza joints has a to die for big mac pizza on their menu.  it is one of my favorite things and we actually just ate it the other night: ground beef, lettuce, cheese, pickles and the sweet, tangy "big mac" sauce... i know what you're thinking: pickles on a pizza?!  you have no idea.  where was this pizza when i was pregnant??

it's been chilly here this week and that only means one thing: the beginning of fall/cold weather/comfort food cooking... and that means lots of soup and chowders.  i've made cheeseburger soup a few times, but our trip to our pizza joint and feasting on their big mac speciality just made me want to take it up a notch... and so i did.

i added pickles.

i used this recipe as my base, and then tweaked it a bit.  the end result?  absolute deliciousness in a bowl.  with cheese.  and pickles.

need i say more?

cheeseburger soup

* 1 lb. ground beef
* 1 onion, chopped
* 2 carrots, chopped
* 2 stalks celery, chopped
* 1 t. dried basil
* 1 t. dried parsley
* 4 T. butter
* 3 c. chicken stock
* 2 medium potatoes, chopped
* 1/4 c. flour
* 1/4 c. dill pickles, diced
* a generous splash of pickle juice (sorry; didn't really measure...suit your taste!)
* 1 t. salt
* 1/2 t. pepper
* 2 c. sharp cheddar cheese, shredded
* 1 1/2 c. milk
* 1/4 c. sour cream

- in a large stockpot, melt 1 T. butter over medium heat.  add onion, carrots, celery and ground beef.  cook until beef is brown.
- add chicken stock, basil, parsley and potatoes and bring to a boil.  cook until potatoes are fork tender.
- melt remaining 3 T. of butter, whisk in flour and milk until smooth.  slowly add milk mixture to the stockpot, stirring constantly.  bring to a boil and then lower heat to a simmer.
- add in pickles, juice and salt and pepper.  stir in cheese until melted.
- stir in sour cream and heat through; DO NOT BOIL.
- serve with crusty bread and be happy.  it's delicious.

enjoy!

what's for dinner tonight {three cheese garden pizza}.

this is one of our absolute most favorite meals.  in this house, we make homemade pizza once a week and in the summertime, this is our pizza of choice.

fresh veggies, yummy garlic and creamy mozzarella cheese on a crusty golden crust?  absolutely delicious.  

this also just so happens to be a pampered chef recipe, which i actually fell in love with long before i became a consultant.  now, i just have all of the tools to make it even easier :)  

this is a bit tempting for me to post right now since this isn't what we're having for dinner tonight because i'm on day 8 of a 10 day detox where i can't have gluten or cheese (among a few other things that i love).  i'll post more on the detox later, but for now i'll drool as i type.

three cheese garden pizza

* 1 pizza crust (either homemade or store bought, whichever works for you!)

* 1 small red onion, thinly sliced

* 1 zucchini, thinly sliced

* 2 plum tomatoes, thinly sliced

* 1 c. mushrooms, sliced (nick doesn't like mushrooms so i substitute yellow squash when making for our fam)

* 2 cloves of garlic, minced

* 1 c. cheddar cheese, grated

* 1 c./mozzarella cheese, grated (i actually use 1 ball of fresh mozzarella instead of the mozzarella/cheddar combo)

* 1/4 c. parmesan cheese, grated

* italian seasoning (trust me; you'll want the pampered chef italian seasoning it is THAT much better)

- preheat oven to 400 degrees.  roll out your crust and placed on oiled stone (yes, you absolutely need a pizza stone or large bar pan; they will change your life.  sorry for the shameless plug, but it's true).

- spread minced garlic over the top of the crust and prebake for 5-7 minutes.  this allows the crust to get crispy and not get soggy by all the water-based veggies you're going to top it with.

- sprinkle mozzarella over the crust and evenly top with veggies.  top veggies with parmesan and sprinkle with italian seasoning.

- bake at 400 for another 12-18 minutes until crust is golden brown, veggies are cooked and cheese is bubbly.

all time favorite pizza.  it's vegetarian, but nick is just as big of a fan as i am!  this will be a hit for your family, i guarantee it!  enjoy!

what's for dinner tonight {mexican quinoa casserole}.

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i love quinoa.  have you ever tried it?  if you haven't, you should.  it's considered to be a whole grain like rice and barley, but it's actually a seed.  it's easy to cook (very similar to rice) and tastes great plus it provides all nine essential amino acids, which makes it a complete protein.  super healthy, gluten free and absolutely delicious.

quinoa is very versatile; you can use it in breakfast dishes, salads and even baked goods!

are you convinced yet??

so, the other day my aunt told me she was making "mexican quinoa casserole" for dinner.  immediately i said "i need the recipe!!!" and grabbed my stuff to head to the grocery.

{i needed to get groceries anyway, but i definitely knew i needed to make this right away.  and i did; for dinner that same night}

oh.my.goodness, yall.  i'm so glad i did.  this is definitely one of our new favs and will probably make it into our nearly-weekly dinner rotation.  it's so healthy but doesn't compromise any flavor or delciousness.  i used to make mexican lasagna all the time, and this tasted almost exactly like it except way healthier!

still not convinced?

our ultra-picky-turns-her-nose-up-at-almost-every-vegetable-three-year-old was eating it by the spoonful... nosily.  "mmmmm...mmmmm, mama this is so yummy.  i really like it, i really, really do!"

enough said.

mexican quinoa casserole

* 1 c. dry quinoa
* 2 c. water
* 1/2 t. salt
* 2 T. olive oil
* 2 garlic cloves, minced
* 1 can of corn
* 3 bell peppers (any color), diced
* 1/2 jalapeno pepper, seeded and diced (i left this out because honestly, i'm a wimp!)
* 1 T. cumin
* 1 t. chili powder
* 1 T. fresh lime juice
* 2 cups tomatoes, seeded and chopped (discovered mine had gone bad, so i just used about a cup of salsa)
* 1 can black beans, rinsed and drained
* 1/2 c. plus 2 T. (for garnish) fresh cilantro
* 1/4 c. plus 1/4 c. green onions, sliced
* 1/4 c. black olives, sliced
* 1 c. shredded cheese

- combine water, quinoa and salt in a medium saucepan and bring to a boil.  then reduce heat to simmer, cover and allow to cook until all liquid is absorbed (approx. fifteen to twenty mintues).  fluff with a fork, set aside.
- over medium heat, add olive oil and garlic to skillet and saute for twenty seconds.  add corn, bell peppers, jalapeno, cumin and chili powder and saute for three minutes.
- add lime juice and tomatoes (or salsa) and saute for another three minutes.  transfer to mixing bowl with cooked quinoa.
- combine quinoa mixture with black beans, cilantro, green onions and black olives.  spread into a greased 8x8 baking dish, top with cheese and bake at 350 for 30 minutes.

we topped ours with sour cream, salsa and diced avocado!  very yummy with tortilla chips; this is a great, gluten free, vegetarian, healthy option as a tasty dip or dish for the superbowl!

enjoy!

what's for dinner tonight {cornmeal cake}.

it was a cold day here in new england, so i had a big pot of chicken tortilla soup simmering on the stove.  i have a killer cornbread recipe, but it has a ton of butter in it and i felt like something lighter.  so, after a bit of research i found this... cornmeal cake (or, if you want to get technical bolo de fuba, but i can't even pronounce that so i'll just call it cornmeal cake).

oh.my.goodness.  

if you're looking for a typical cornbread, don't try this... but if you want something a bit different (and lighter), this is for you.  the cake is fluffier and sweeter than your run of the mill cornbread and it bakes in layers; the edges and top a bit crispy and the bottom is a delicious custard-like consistency.  just typing this makes me want to run to the kitchen and grab another piece.  

here's the recipe.

cornmeal cake

* 3 c. skim or lowfat milk
* 4 eggs
* 1 1/2 c. yellow cornmeal
* 1 1/4 c. sugar
* 1 1/2 T. flour
* 2 1/2 T. butter, melted
* 1 T. baking powder
* 2 T. parmesan cheese

- preheat oven to 350.  spray 9x13 pan with baking spray.
- place first 6 ingredients in a blender, and blend for about one minute.  add baking powder and parmesan cheese and blend on low just until incorporated (a few seconds).
- pour mixture into greased pan and bake for about 50 minutes, or until golden brown and a knife comes out clean when inserted into the center.
- allow cake to rest for 20 minutes before serving.  it's especially delicious warm.

enjoy!

{sidenote:} this recipe is another great find from the blog skinnytaste!  if you're watching what you eat, this is a great resource.  every recipe is made lighter, and provides all of the nutrition information for you to figure your calories (and weight watchers points!)  check it out; i love it!

what's for dinner tonight {crockpot chicken tikka masala}.

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chicken tikka masala is seriously one of my favorite foods.  ever.

when we lived in texas, we lived in an area that was densely populated by indian people.  bollywood movies played at the movie theater up the street and we were surrounded by indian restaurants with delicious food.  when i was on staff at our church, one of my coworkers and good friend, marilyn, introduced me to a little indian cafe nearby.  whenever we went there for lunch it just made my day.  they had an amazing buffet and marilyn was an indian food expert, so she would tell me what everything was and what to try.  seriously; the perfect way to get introduced to a different cuisine.  we would have the best talks over our delicious lunches, warm naan and glasses of iced tea.

i miss those times!

i quickly learned my favorite dish was chicken tikka masala.  so so good.  if you've been scared to try indian food, this would be your perfect introductory dish.  it's tender chicken cooked in a creamy, spicy tomato based sauce with cilantro and yogurt.  it's super yummy served with rice and some buttery naan.  

my mouth is watering.

i found this recipe a while ago on the weight watchers website and have been wanting to try it for a while now.  i found it a bit difficult to track down some of the spices i needed... i ended up hitting up our local healthfood store and found everything i needed for this dish.  and for super cheap!  great hint for spices: buy out of those bulk bins!

let me just say: this isn't nearly as delicious as a good indian restaurant, but it definitely is a good, homemade (and healthy) substitute.  and now, for the recipe...

crockpot chicken tikka masala

* 28 oz. can crushed tomatoes
* 1 small onion, minced
* 1 T. garlic, minced
* 1 T. ginger, minced
* 2 T. garam masala
* 1 T. brown sugar
* 1/2 t. ground cumin
* 1/2 t. ground coriander
* 2 lbs. chicken breast (you could use thighs, but i prefer boneless chicken breasts for all my dishes!)
* 1 T. salt
* 1/2 c. plain lowfat greek yogurt
* 1/4 c. fresh cilantro, chopped

- combine all ingredients in crockpot, except yogurt and cilantro.  cook on low 6-8 hours or high for 3-4.
- turn off heat and stir in yogurt and cilantro.

that's it!  super easy.  we like ours with brown rice and homemade naan.  delicious.
enjoy!

what's for dinner tonight {zucchini gratin}.

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one of my favorite things to watch on tv has always been cooking shows.  even as a little girl.  is that weird?  maybe.  but i think i've always loved food and enjoyed cooking, as far back as i can remember.  i come from a family where that's pretty much in our blood.

now bella likes curling up in bed with me and watching cooking shows, which is pretty precious.  one of my favs is barefoot contessa on the food network.  i just love her.  even hearing the sound of her voice is soothing to my soul.  everything she makes just looks super delish (and is... i've tried many of her recipes!), and i love her dishes because they use basic ingredients; nothing too strange or exotic which works for me.  i first saw her make this dish a few years ago, and have always wanted to try it.  zucchini, cheese and breadcrumbs?  what's not to like?!

the past couple of years teachers that nick works with have been giving us an abundance of veggies from their gardens, which is such a blessing!  last week our kitchen counters were overflowing with beans, spaghetti squash, potatoes, onions, cukes and zucchini.  i've had to strategize and plan our weekly menu in order to ensure we use up all of this delicious produce which so far has been no problem.  this was one of the first recipes i thought of when deciding what to do with all of our squash.

this dish is super easy, and salty, gooey, cheesy comfort in a casserole.  perfect for welcoming the cooler fall air that's been blowing through our windows.  loving it.

zucchini gratin
adapted from this recipe

*  6 T. butter (plus extra for topping)
*  1 lb. yellow onions, cut in half and sliced (approx. 3 onions)
*  2 lbs. zucchini, sliced (approx. 4 zucchini)
*  2 t. salt
*  1 t. pepper
*  2 T. flour
*  1 c. hot milk
*  1 c. fresh bread crumbs (toast bread and crumble, sautee in pan with a bit of olive oil, or use good panko crumbs)
*  1 c. shredded gruyere cheese

-  preheat oven to 400 degrees.
-  melt butter in a large skillet (i used a big pot; lots of veggies!).  add onions and cook until tender which will take about fifteen minutes; do not brown.  add zucchini, cover and cook for ten more minutes, or until tender as well.
-  add salt and pepper and cook, uncovered, for five minutes.  stir in flour.
-  add hot milk and stir over low heat until a sauce is formed.
-  pour into a 9x13 greased baking dish.  top with bread crumbs and shredded cheese and dot with 1 T. butter, cut into small pieces.  bake for twenty minutes, until bubbly and browned.

is your mouth watering yet?  seriously delicious.

i think i need to make this again very soon!  enjoy.

what's for dinner tonight {corn & onion chilaquiles}.

for the record, i have no idea how to pronounce the name of this dish.  after living in texas for seven years and seeing it on many a breakfast menu, i still have no clue.  nevertheless, it's delicious.

we eat breakfast for dinner at least once a week.  it's quick, it's easy and it's inexpensive.  what's not to like, really?  my mom gave me several martha stewart mags the other day, and while i was browsing through them (courtesy of naptime), i came across this recipe.  our cupboards were pretty much bare since we had just returned from vacation, but we happened to have everything on hand to make this unpronounceable dish.

thanks, martha.

i had never made chilaquiles before but it was a big hit in our house.  so much so that i think it's on the menu for tonight, too.  hey, i have a 32 ounce bag of trader joes tortilla chips that need to be eaten.  i tweaked it a bit, and you could add or subtract anything you'd like.  that's what's great about egg dishes like this one.  so many options!  get creative with your chilaquiles.  and if you figure out how to say it, please help a girl out.

corn & onion chilaquiles

* 1 T. butter
* 1/4 onion, chopped finely
* 2 1/2 c. corn (i used trader joe's corn and chile salsa...yum)
* 1 t. salt
* 12 eggs
*  2 1/2 c. tortilla chips, broken
*  1/2 c. shredded cheddar cheese
*  avocado, sour cream and tomatoes for garnish

- preheat broiler with rack in the top third of the oven.
- melt butter in skillet over medium high heat.  add onions and cook until translucent.
- add corn and salt.  stir and cook for one minute.
- in a large bowl, whisk eggs and gently fold in broken tortilla chips.  add to skillet with onion and corn, stirring, until bottom starts to set but mixture is still wet.
- transfer to a greased oven-safe casserole dish (i used an 8x8) and broil until set, or approximately two minutes.  sprinkle with cheese and allow to stand for ten minutes before serving.  garnish with sour cream, avocado and tomatoes.

enjoy!

what's for dinner tonight {avocado&chicken enchiladas}.

avocados are one of my favorite things of all time.  seriously.  anything with that creamy, green goodness in it is a winner in my book.  both of my girls hate it, but they are seriously lacking any type of palette at this point, so i'm waiting for the day when they, too, will realize all of it's divine deliciousness.

come on, girls.  get with it.

i made this recipe for dinner the other night and while the girls chowed down, they definitely ate around the avocado.  still, it got major approval from both nick&i (and the girls, sans the avocado).  so, so good.

we love mexican food in our house (thanks to nick's texan blood!) and eat some variation of it at least once a week.  i love making enchiladas.  easy, delicious and we usually only eat half a pan, which means lunch is set for the next day.

win, win, win.

i think this is our favorite enchilada recipe to date.  it combines my favorite (sour cream chicken enchiladas) with two of my other favs: salsa verde and avocado.  really.  you can't go wrong.

avocado&chicken enchiladas

enchilada sauce:
* 1 T. butter
* 3 garlic cloves, minced
* 1 T. flour
* 1 c. chicken stock
* 2 t. cumin
* 1/4 t. salt
* 1/4 t. pepper
* 1/2 c. fresh cilantro, chopped (you can leave it out if you're not a cilantro fan)
* 1 c. salsa verde (trader joe's has the BEST if you can get your hands on theirs!)
* 1/2 c. sour cream

for the enchiladas:
* 2-3 chicken breasts, cooked and shredded
* 2 c. cheese, shredded (i used less)
* 2 avocados, sliced
* 8-10 tortillas

- preheat oven to 375 degrees.
- in a medium saucepan, cook garlic in butter for about one minute over medium heat.  stir in flour and let it cook for two more minutes.
- add chicken broth, cumin, salt and pepper and bring to a simmer until thickened.  remove from heat and stir in cilantro, sour cream and salsa verde.
- spray a 9x13 with cooking spray and pour half of the enchilada sauce on the bottom of the pan.
- take your tortilla and line shredded chicken, a slice of avocado and some cheese (use as much or as little as you want) along the bottom and roll.  place seam-side down in your pan.  repeat until finished.
- pour the remaining enchilada sauce over the top and sprinkle with cheese.
- bake for approximately 20 minutes, or until cheese is bubbling.

we garnished ours with sour cream and diced avocado and tomato.  soooo good!  enjoy!

*note: for my chicken, i put three raw chicken breasts in the crockpot in the morning, along with a cup of chicken broth, lime juice and some spices (cumin, garlic powder, chili powder, salt and pepper).  i cooked it for a few hours on low, and just shredded with a fork.  super easy!!

now will someone please convince my children that avocados are amazing?

what's for dinner tonight {chicken gyros&homemade naan}.

well, folks.  we've found a new summer fav.

chicken gyros on homemade naan.  this is big time deliciousness.  light and yummy freshness wrapped up in a fluffy pillow of warmth.  i mean, have i convinced you to make this yet??

nick&i are big fans of date nights.  we try to stay consistent with having a date night once a week, although most of the time we don't ever leave the house.  once in a while, we'll get all fancy and have my mom or aunt watch the girls and actually go out to a restaurant.  but most of the time, we'll have our "dates" after the girls go to bed.  winter months are a bit tricky; it's usually homemade pizza and our favorite show... but we love our summer date nights!  dinner on the deck, fire in our backyard, or rocking out on our front porch.  all of which are usually accompanied by some wine and good music.  seriously, you can't beat it.

this week, we decided to have dinner on the deck after the girls were in bed.  i had seen this recipe for chicken gyros and have been wanting to try a variation of it for a while.  we loooove homemade naan, so i made the dough the night before (original recipe here). nick marinated and grilled the chicken while i baked the naan and prepared the rest.

the result?  absolute deliciousness.  seriously.  you have to make this!

chicken gyros&homemade naan

chicken:
* 3 chicken breasts
* 2 lemons, cut into wedges
* 1/2 c. vegetable oil
* 8 cloves garlic, minced
* 2 t. italian seasoning
* 2 t. salt
* 1/2 t. pepper

- squeeze lemons into a large ziplock bag.  add leftover lemon wedges to the bag as well.  add rest of the ingredients and shake.
- add chicken, seal bag and turn to coat.
- refrigerate 2-4 hours and then grill over medium heat, until juices run clear.

tzatziki sauce:
* 1 1/2 c. light sour cream (you can also use greek yogurt, i just happened to have sour cream on hand)
* 1/4 c. cucumber (finely grated, squeeze out juice)
* 2 t. garlic
* 1/4 t. salt
* 1 T. olive oil
* 1 1/2 t. vinegar

- mix together and slather onto naan as the base for your gyros.

naan:
* 1 pkg. active dry yeast
* 1 c. warm water
* 1/4 c. white sugar
* 3 T. milk
* 1 egg, beaten
* 2 t. salt
* 3 1/2 c. flour
* 1/4 c. butter, melted

- put all ingredients except for butter in your bread maker and run on the dough cycle (it will mix, knead and allow dough to do the first rise right in your machine; if you don't have one... get one!  mine was $25 at a yard sale and i use it probably three times a week!)
- punch dough down, pinch off small handfuls of dough a bit bigger than the size of a golf ball.  roll dough into balls and place on a cookie sheet.  cover with a towel and allow to rise until doubled in size, approximately 30 minutes.
- take a ball of dough, roll it out into a circular shape on a floured surface.  brush one side with butter, and cook on a large saute pan over medium heat until golden brown and bubbled.  brush opposite side with butter and flip.  cover cooked naan with a towel to keep warm.

to assemble:
- slice chicken in long, thin strips.  thinly slice one tomatoes and half of a red onion.
- take a piece of warm naan and top with tzatziki sauce.  fill with chicken, tomatoes and onion.  roll tightly and wrap the bottom half in tin foil (not necessary but it does help hold it together!)

the buttery warmth of the naan, the coolness of the tzatziki combined with the fresh crispness of the veggies and the tanginess of the chicken... mouth watering yet?  please tell me i'm not the only one.

perfect summer supper.

what's for dinner tonight {homemade hamburger buns}.

oh my yum.

i told you i'm on a bread baking kick this year.  i absolutely love making homemade bread and all variations of bread or bread-like things. one of my best friends told me she made homemade hamburger buns and ever since then i've been dying to try.  and then i found this recipe on pinterest.  it was a sign.  must.make.now.

yesterday, nick&i celebrated our fifth wedding anniversary.  our fav meal when we were dating was cheeseburgers and fries.  i always joke with him because i don't think i ever ordered that at a restaurant before dating him.  i remember on one of our first dates i said something about being anemic a few years back and he told me "you need some red meat" and promptly took me out for a hamburger and fries at like eleven o'clock at night.  i think it was then that he had my heart ;)

ever since, burgers on the grill is one of our favorite meals.  especially if we can get our hands on hormone-free, grass fed beef.  seriously, it makes all the difference in the world.  nick also makes a killer blue cheese turkey burger.  delish.

so we decided to have cheeseburgers and tater tots for our anniversary dinner on the deck after the girls were in bed.  yes, i said tater tots.  that kind of makes me feel like we're second graders eating lunch in the school cafeteria, but it's one of our favorite sides on a lazy not-wanting-to-cook-type-of-night.  accompanied by frank sinatra and a large glass of wine (yes, large) for me and a pbr for nick, that's pretty much the perfect dining experience.  i decided to kick it up a notch by making these homemade buns.  like i said: oh my yum.  now i think i'll be making these every time we make burgers.  or pulled pork sandwiches.  or any sandwiches.  or just to eat fresh out of the oven.

i could be in trouble.

homemade hamburger buns

* 1 c. lukewarm water
* 2 T. butter, softened
* 1 egg
* 3 1/2 c. flour (i used white for this recipe... sometimes you just need some white bread)
* 1/4 c. sugar
* 1 1/4 t. salt
* 1 T. instant yeast

topping:
3 T. melted butter

(i chose to do the butter topping for a richer, golden brown finish... but you could also use an egg wash (1 egg beaten with a bit of water) for a darker/shinier finish, or sprinkling of sesame seeds)

- put all ingredients into a breadmaker and turn onto "dough" setting, allowing the ingredients to mix, knead and rise.
- gently deflate dough, and empty onto floured surface.  using a knife, section dough into eight pieces.
- form each piece of dough into a ball and gently flatten until about 3 inches in diameter.
- place on a greased cookie sheet and cover to rise until doubled in bulk; after about an hour they should be beautiful and puffy.
- brush buns with half of the melted butter.  bake for 12-15 minutes, until golden brown.
- brush buns with remaining butter to give a rich, satiny finish.  allow to cool.
- when ready, cut buns lengthwise with a serated knife.

my girls loved these just out of the oven for their dinner, or cut and toasted with cheese for an open face sandwich.  many uses for these delish little morsels.  you'll get stuck making them forever, they're just THAT good.

you're welcome.

what's for dinner tonight {chicken tortilla soup}.

my mother-in-law makes the best chicken tortilla soup.  it's so so good.  while we spent the holidays in dallas, she whipped some up and i'd been craving it again ever since.  i have her recipe tucked away somewhere, but couldn't remember where i put it.  and in a hurry to get dinner on the table, i started looking up clean eating tortilla soup recipes and found this one.  super easy and super delish.

we have been having some exceptionally cold weather here in new england.  we're talking single digits, people... single digits!  when the weather is cold and snowy, i especially crave comfort food.  i love finding easy, delicious recipes that warm and fill our bellies, but are healthy, too.  this is just the dish to fit my healthified comfort food cravings.

chicken tortilla soup

* 1 T. olive oil
* 1 medium onion, diced
* 1 (7 oz) can of green chiles, drained
* 3 cloves garlic, minced
* 1 1/2 lbs of chicken, cooked and shredded
* 2 c. chicken broth (i used homemade; you can find my recipe here)
* 2 c. water
* 2 (14.5 oz) cans of diced tomatoes
* 1 (14.5 oz) can of corn, drained
* 1 (14.5 oz) can of black beans, rinsed and drained
* chili powder, garlic powder, cumin, salt and pepper to taste
* 1 lime, quartered
* 1 avocado, sliced
* 2 whole wheat tortillas, quartered or sliced into strips
* bunch of cilantro, chopped
* shredded cheese and plain greek yogurt for garnish

- add first four ingredients over medium heat in a large stockpot.  cook until onion is tender.
- add chicken broth, water and tomatoes (with liquid).  cover and bring to a boil, turn heat down to low.  add chicken, beans, corn and spices and allow to simmer for 20 minutes.
- place sliced tortillas on a greased cookie sheet, spray with cooking spray.  bake at 350 until crisp and golden.
- ladle soup into bowls and top with sliced avocado, cilantro, cheese, greek yogurt and lime.

still not as good as my mother-in-laws chicken tortilla goodness, but a quick and easy substitute.

enjoy :)

what's for dinner tonight {homemade crockpot chicken stock}.

one of my most favorite go-to sites for recipes and food ideas is 100 days of real food.  i absolutely love the information they give and have tried several of their recipes and have loved them!  mamas with school-aged children: follow them on facebook and you'll get some great ideas for creative and healthy school lunches!

good stuff.

the weather has been cold here in snowy maine, so i've been craving comfort food.  i made several meals this week that are perfect for staying warm and cozy, but are also healthy and clean.  a new tradition we are starting with the girls is to have candlelight dinners once or twice a month.  nick was telling me recently how his mom did this for he and his brother and sister when they were growing up and how he always loved it!  so i made a nice dinner; roasted chicken, mashed sweet potato, roasted brussel sprouts and (the only unclean-part but sooooo delish; worth the splurge!) homemade stuffing in the crockpot.  besides emmy screaming and bella constantly wanting to get down from her chair to sit in my lap, it was a delicious meal.

(someday we'll be able to have enjoyable, peaceful family dinners)

the best part about cooking a roasted chicken?  i have made a few meals from the leftovers... or, in this case, the inedible leftovers.

that night, i decided to use my leftover chicken bones and carcass (never thought i'd be using the word carcass in one of my recipe posts...) to make homemade chicken stock.  i had seen this recipe on 100 days of real food the other day while browsing, and i had pretty much everything on hand, except fresh herbs.  i made it anyway and the result was amazing.  here's what i did:

homemade crockpot chicken stock

* leftover chicken carcass, bones, drippings, anything from a roasted chicken
* 1 onion, peeled and chopped
* 1 rib of celery, chopped
* 1 carrot, peeled and chopped
* add: thyme, parsley, salt and pepper (i used dried herbs as i didn't have any fresh)  if you have a bayleaf, toss that in too

- throw your chicken bones and drippings into the crockpot.  add veggies, herbs and seasonings.  fill crockpot almost to the top with water (leaving about an inch).  turn crockpot on low and cook overnight.
- using a ladel, pour stock through a fine mesh strainer.  before i froze mine, i kept it in the fridge for a few hours and then skimmed the solidified fat off the top.  i froze in 4 cup portions in ziplock bags.

easy peasy.  and the smell that will fill your home?  pure deliciousness.  i love making soups and stews in the winter, so my freezer is ready to go with bags of this homemade frozen stock.

so go grab yourself a chicken to roast; it's the gift that keeps on giving ;)

what's for dinner tonight {homemade clean eating tortillas}.

in this house, we love our mexican food.  definitely one of the food-related-things we miss most about not living in dallas anymore.  because of our obsession with some good tex-mex, i decided i needed to try my hand at making homemade tortillas that would go along with our clean eating ways.

i found this recipe, and decided to re-make it a bit to fit our needs.  i switched out the flour to use all whole wheat, and i also cut the recipe in half.  the original recipe made 18, so i halved it to make only 8-9 so they wouldn't dry out in my fridge if we didn't eat all of them.  i used most of the tortillas to make a mexican lasagna (will post recipe soon!  it's one of our favs) but next time i make these, i'll keep them in our fridge for easy tortilla pizzas for bella, or for rollup sandwiches.

these babies were suuuuper duper easy and so delicious.

clean eating tortillas

* 2 c. whole wheat flour
* 3/4 t. salt
* 3/4 t. baking powder
* 1 T. canola oil
* 1/2 c. + a bit more if needed, warm water

- mix dry ingredients, and then add oil and water and combine until dough forms a ball (add additional water if needed).  knead 5 times; cover with a towel and allow to rest for five minutes.
- divide dough up into 8 or 9 pieces.  wet hands, shake off access water and roll each piece into a ball.  you may need to wet your hands a few times during this process; don't let dough become dry.
- place each ball on a cookie sheet so they are not touching one another.  cover with a towel, allow dough to rest for five minutes.
- on a floured surface, roll each ball.  you'll flip, roll, flip and roll until you have a thin, circular tortilla.  keep each ball covered with a towel until it's time to roll.  cook tortillas in a dry skillet over medium-medium high heat for 30 seconds on each side, or until you see bubbles form.
- use tortillas immediately, or allow them to cool fully (i kept mine covered with a towel) and then store in a ziploc bag in the fridge for up to a week.

*note: to reheat, wet and wring out a paper towel and wrap around tortilla.  heat in the microwave until warm.

see?  easy peasy.  and totally worth the effort.
they're delish.

what's for dinner tonight {zucchini cakes}.

we love zucchini in this house.  ever since nick&i first got married, zucchini has been on our dinner table at least once a week, i am certain.  our hope is to have a garden next summer so we won't have to buy it at the store or the farmers market!  at the beginning of the fall, some friends gave us some zucchini left over from their garden.  i shredded a bunch and made muffins, sliced it to saute for dinner, and then i saw this recipe and knew i had to try it.

i've seen zucchini cakes before... i have a love for ina garten and all things barefoot contessa, and i watched her cook them once on an episode.  so i finally decided to make em.

and they were delicious.  

zucchini cakes

* 2 c. grated zucchini (unpeeled and squeezed dry)

* 1/4 t. lemon juice

* 3 cloves garlic, minced

* 1/2 yellow onion, chopped

* 1/2 t. salt

* 1/4 t. pepper

* 1 egg

* 1/2 c. parmesan cheese

* 3/4 c. flour (i used whole wheat)

* canola oil for frying

- combine first seven ingredients in a large bowl.

- add in flour and parmesan cheese; do not over-mix as it will affect the batter!

- heat a bit of canola oil in the bottom of a skillet over medium-high heat.  when it is ready, spoon some of the zucchini mixture into the pan; flatten out with a spoon.  

- cook for about 2 minutes and flip; cook until golden brown.

- drain on a paper towel and keep hot while you cook remaining cakes.  i used my toaster oven to keep them warm while i continued to work.

- we served ours topped with a dollop of sour cream and sliced avocado.  

this is a really fun way to use up zucchini and a great way to get munchkins to eat their veggies!  let me know if you try them!

what's for dinner tonight {butternut squash mac&cheese}.

so bella hates vegetables.  like, really hates them.  it's super annoying.  she used to eat anything and everything under the sun.  neither nick or i are picky eaters, and we're determined to have our family eat healthy.

come on, bella.  get with the program.

too bad you can't tell that to a two year old.  i told her one day that she's going to need to start eating her vegetables.  she started bawling; i mean sobbing saying "i don't wike beggies!"  this is what we're dealing with, people.  our motto?  she'll eat when she's hungry.  in the meantime, we're finding creative ways to add vegetables into our meals.  i found this recipe one day and couldn't wait to try it.

of course, she wouldn't eat it.  but we keep giving it to her.  someday it will sink in.  hopefully sooner rather than later.

this recipe is one of our fall favs.
(i adapted it and used the photo from this here).

butternut squash mac&cheese

* 1/2 butternut squash, peeled, seeded and cubed
* 1 T. olive oil
* 1 box whole wheat penne pasta (or elbows; i just like the penne!)
* 2 1/2 c. milk, divided
* 2 T. butter
* 3 T. flour
* 1/8 t. ground nutmeg
* 1/8 t. rosemary
* 2 c. sharp cheddar cheese, shredded (i buy blocks and shred it myself.  did you know bags of shredded cheddar use an additive that is basically wood pulp to keep it from sticking together?  sick)
* 3/4 c. breadcrumbs (i make mine by toasting the heels of my own bread, crumbling it in a skillet with a pat of butter and cooking until crispy... oh so good!)

- on a cookie sheet, drizzle squash with olive oil and season with salt and pepper.  roast at 400 degrees for about 25 minutes, turning once.
- while squash is cooling, cook pasta, drain.
- place squash and 1/2 c. milk in blender and puree until smooth.  set aside.
- in a large skillet, melt butter over low heat.  whisk in flour and cook for a couple of minutes.  add milk and whisk over high heat until you bring it to a low boil and it's thick and smooth.  combine with squash mixture and add in nutmeg and rosemary.
- combine with pasta and pour half into a greased 9x13 pan and top with half of the cheese.  pour remaining pasta ontop, then sprinkle with the rest of the cheese and then breadcrumbs.  bake for 25 minutes, or until cheese is bubbly.

it's like fall in a casserole.
enjoy!

what's for dinner tonight {delish bruschetta}.

delish bruschetta.  yeah, i totally made that name up.  i figured if i added the "delish" infront of it, it would sound more legit.

did it work?

anyway.  we have this awesome farmer's market in the town where we live.  it's actually right down the street from our house... we could walk to it!  nick&i have been wanting to go alllllll summer (one of the things on our summer "to do" list!).  this past saturday it was raining and just blahhhh-like but we loaded up the girls and our trusty double stroller and headed that way.

i should just say that markets are one of my favorite things.

we bought some zucchini and summer squash, tomatoes, onion, fresh basil and farm fresh eggs.  i knew  just what i wanted to make with our new produce.  on the menu for this week: quiche (with our farm eggs), garden cheese pizza (with the zucchini, onion and tomatoes) and (thus the title of this post)... bruschetta.

i got to hang with some of my bff's this last week and my friend, kellie, made super yummy bruschetta. it's one of my fav things but for some reason i've always been a bit intimidated to make it.  weird, i know.  well chatting with my girlfriends after all our kiddos were in bed over lemon basil gimlets and delicious bruschetta was enough to inspire me.  here is my take on this italian classic.

oh so good.

delish bruschetta

* 2 large tomatoes, diced
* 1/2 onion, chopped
* 2 T. fresh chopped basil
* 2 T. olive oil
* 2 t. balsamic vinegar (add more/less, according to your taste)
* 2 garlic cloves, minced
* 1/4 t. salt
* 1/8 t. pepper
* 1 french bread baguette
* 1 ball of fresh mozzarella, sliced thinly

- combine first 8 ingredients in a small mixing bowl.
- slice baguette at an angle into several slices.  place on a greased cookie sheet and bake at 400 degrees, until golden brown.
- top each slice with a spoonful of tomato mixture.  place a slice of mozzarella ontop of each, and broil until cheese is melted.

{disclaimer:} you won't want to stop eating these little slices of heaven.  there you go.  consider yourself warned.

the perfect at-home-with-a-glass-of-wine-date-food.  a light summer dinner.  i need to make some more asap.

what's for dinner tonight {baked chicken taquitos with cilantro lime rice}.

this combo has become a new family fav. another pinterest find.

so, so good.

we are constantly missing mexican food from when we lived in texas. sure, new england thrives on all things lobster, but food south of the border? not so much. after all, we are closer to canada than we are mexico.

i saw one of my college bff's had made this meal and posted it on her facebook page. it looked super delish, and she said it was easy, so off i went to pin it for myself. wow, am i glad i did. thank you, leah.

the chicken taquitos are creamy and full of flavor, and the rice is a copycat recipe of chipotle (which we don't have here, either. i know. feel sorry for us). aaaand it's from skinnytaste.com which is pretty much one of my fav sites now when searching for recipes in light of my quest to shed some post-baby-poundage. i also made some swaps in the taquitos to make them lower in fat and calories.

and now, for the good stuff. here are the recipes:

baked chicken taquitos

* 12 corn tortillas (i've used flour too... corn have less calories; both are good)
* 1 chicken breast, cooked and chopped/shredded
* 4 oz. fat free or light cream cheese, softened
* 1/2 c. sharp cheddar cheese
* 1/4 c. fat free or light sour cream
* juice from 1/2 a lime
* 1/4 t. garlic powder, salt, cumin
* 1/8 t. chili powder, pepper

- combine all ingredients (minus the tortillas) in a medium bowl. if you're using corn tortillas, heat three tortillas at a time for about twenty seconds; this will keep your tortillas pliable and less likely to tear.
- spoon approximately 2 T. of chicken filling into each tortilla and roll tightly. secure with a toothpick.
- place taquitos on a greased cookie sheet. spray tops lightly with cooking spray.
- bake at 425 degrees for about 15 minutes. watch them closely; these babies crisp up fast!
{weight watchers plus points= 6 pts for 3 taquitos}

cilantro lime rice

* 1 c. long grain or basmati rice
* 2 c. water
* 1 t. salt
* 3 t. canola oil
* juice of 1/2 a lime
* 3 T. fresh cilantro, chopped

- combine rice, water, salt and 1 t. of canola oil in a medium saucepan. boil on high until water skims the top of the rice.
- reduce heat to low, cover and simmer for 15 minutes.
- take rice off heat and allow it to sit for an additional 5 minutes.
- combine rice, 2 remaining t. of oil, lime juice and cilantro.
{weight watchers plus points= 5 pts for 3/4 c. rice}

you will love this combo. seriously. so good. nick said he wants this meal once a week. and look at bella:

a meal she loves just as much as us? awesome.

what's for dinner tonight {baked sweet&sour chicken}.

i {heart} pinterest for many reasons. but one of them is the oh-so-delish recipes i come across on there. really. some of my new favs i have found on pinterest. and i always enjoy trying out new dinners for my family... especially when they are a hit!

and this one was.

if you're on pinterest, i'm sure you have seen this recipe making it's rounds. as a self-admitted chinese food lover, it definitely caught my eye. and i already had all the ingredients in my pantry to make it. even better. so it was quickly placed on my menu to make last week.

let's just say it was absolutely scrumptious. like... really, really good.

nick doesn't really get over-the-top excited about what i prepare for dinner because he always says he likes everything i make. which honestly is true. if you know my husband you know that getting over-the-top excited about anything a) isn't his personality and b) he really does love pretty much everything i cook and tells me that all the time(with the exception of these peanut noodles i liked to make that he put the kibosh to).

anyway, let's just say this meal roused raving reviews from my laid-back husband. he said it was better than any chinese takeout. aaaaand i even got a text message from him the next day when he took the leftovers with him to work, thanking me for what a great cook i am.

awwww.

so, here's the recipe. go make it! your tastebuds (and if you're married, your husband) will thank you.

baked sweet&sour chicken

* 3-4 chicken breasts
* 1 c. cornstarch
* 2 eggs, beaten
* 1/4 c. canola oil
* salt&pepper

* 3/4 c. sugar
* 4 T. ketchup
* 1/2 c. vinegar
* 1 T. soy sauce
* 1 t. garlic salt

- cut chicken into bite sized chunks and season with salt&pepper.
- coat chicken in cornstarch and then dip into beaten eggs. (tip: to minimize messiness, try designating one hand to only be in the cornstarch, and one to only be in the eggs... otherwise it can become one, big goopy mess!)
- heat oil in a large skillet and cook chicken until browned, but not cooked the whole way through.
- place chicken in a greased 9x13 baking dish. whisk together sweet&sour sauce and pour over chicken.
- bake at 325 degrees for one hour, turning the chicken every fifteen minutes.

we ate ours with some rice, asian vegetables and these lowfat veggie egg rolls we buy and cook in our toaster oven. deeeeelish.

seriously, go make it.

(and... i calculated points for this recipe on the weight watchers points plus plan; it has approximately 10 points per 1 cup. pair with some veggies and you've got a fantastic dinner!)