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 breakfast this morning {healthy freezer breakfast burritos}.

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you.guys.  i have a new obsession: freezer breakfast burritos.

mornings in our house can be a bit challenging on the days that i work.  i have to be out super early, so i'm usually in a rush when it comes to breakfast.  last week i found myself in line at the tim ho's drive thru window twice because i was in such a rush and we didn't have anything in the house that i could make fast... i don't like that.  money out of my pocket, and also not the best choices for healthy eating.

when bella was a newborn, i made these homemade freezer breakfast hot pockets; they were sooo yummy and i'd just pop them in our toaster oven and feast on them while caring for her.  so easy.  i loved that recipe, but i wanted something even healthier, so i came up with this one for burritos instead.  i loaded up the girls and headed to sam's the other night to get my supplies.  this is a bulk recipe; i made about 25 burritos, so you will need a large amount of ingredients!  i recommend sam's or costco or a place you can buy in bulk.

the beauty of this recipe is you can add, subtract, change it up however you'd like!  this is what i did:

healthy freezer breakfast burritos

* 2 onions, chopped
* 1 red bell pepper, chopped
* 4 cans of black beans, rinsed and drained (i used seasoned black beans for lots of flavor)
* 18 whole eggs, 18 egg whites (yes, i know... it's a lotta eggs!)
* 1 c. sharp cheese, grated
* 1 jar of salsa
* 3-4 (8 count) packages of burrito size tortillas
* paper towels
* 3-4 gallon freezer bags

- coat a large skillet with cooking spray and add your onion and red pepper.  sautee until tender.  add black beans and heat through.  transfer to a bowl, set aside and wipe skillet clean.
- whisk all of your eggs in a large mixing bowl.  as you beat your eggs, add a bit of water; this will help produce light, fluffy eggs.  after eggs are well combined, season with salt and pepper and scramble in your large skillet.
- now set up your "assembly line".  in each tortilla, place a scoop of beans/veggies, some egg, a light sprinkle of cheese and a few spoonfuls of salsa.  roll tightly into a burrito and wrap each individual burrito in paper towel.
- fill your freezer bags with the paper-towel wrapped burritos and stock your freezer up!

these burritos are flavorful, delicious and the tortillas stay soft and tender when you reheat in the microwave!  the paper towel freezes, and as you defrost your burrito, it gives the tortilla moisture as it cooks to keep it from drying out.  perfect.  you'll have to play around with cooking time depending on your microwave, but defrost for a couple of minutes, and then cook for an additional 1-2 minutes until warmed through.

this is seriously the perfect breakfast!  i'm always starving by about 9:30, but thanks to the hearty protein and fiber in these burritos, i'm satisfied all morning.  i hope to make these once a month.

give it a try!  it is time consuming, but after the girls were in bed, i put on my favorite playlist and went to town in my kitchen.  and seeing your freezer stocked with a few weeks of fast, healthy breakfasts is totally worth the work and time.  especially if you're rushed in the morning (like me!)... this would also be a great recipe for expectant mamas; having food at your fingertips is such a lifesaver!

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 {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 {cheese ravioli salad}.

i'm a *huge* fan of summer eating. grilling out. fresh fruits and veggies. pitchers of sweet tea. and salads. lots and lots of salads. but i like having a variety of summer salad recipes on hand so i don't get bored with the same ones.

this is a salad my mom used to make when we were growing up. it's so delicious and full of flavor. i love the bright colors, too. very summery. and did i mention super easy? i didn't have a recipe, so i made up my own to recreate the one she used to make. so here you go; hope you like it as much as our family does!

cheese ravioli salad

* 1 lb. cheese ravioli
* 3 plumb tomatoes, cut into chunks
* 1 head of broccoli, cut into bite sized pieces
* 1 clove of garlic, minced
* 2 T. olive oil
* 1 packet good seasons italian dressing, prepared
* 1/4 c. shredded parmesan cheese

- prepare veggies and dressing. heat olive oil in a saute pan, add garlic and cook for a minute. add broccoli pieces and saute until no longer raw, but still crisp and bright green. set aside.

- prepare cheese ravioli according to directions on package. drain.

- combine ravioli, tomatoes and broccoli and toss lightly with dressing. top with parmesan cheese and there you have it. the perfect summer salad.

you can eat this salad warm or cold and it's also equally yummy leftover. it's great as a side with grilled chicken or steak, a dish to bring to a party or potluck, or as a main dish for a lighter dinner. we had ours last night with some baked focaccia bread and it was oh-so-delish.

enjoy!

what's for dinner tonight {tuscan pasta with tomato basil cream}.

i love easy dishes. especially when they taste like they're not easy. those are my fav. this is a recipe i got a few years ago from a mentor of mine and it is a great go-to recipe for a quick dinner, or for entertaining guests for dinner.

i've made this a lot for when nick&i have company and did just last night in fact. we *love* having people into our home for a meal. it's one of our favorite things. due to the craziness that has been our life since we moved to maine we haven't had the chance to do it... like, ever. but last night we had a sweet family over for dinner and i made this dish. nick was so blessed to get to work this summer with a guy he became friends with and we've been meaning to have he and his family over for months now and finally did last night. we're so excited to start opening our home up to others and getting to build on the relationships that we are forming here in our new home.

ok, back to the pasta. it's super delish. run out and get these ingredients, people. you will not be sorry.

tuscan pasta with tomato basil cream

* 1 (20 oz) package of refrigerated four cheese ravioli
* 1 (16 oz) jar of sundried tomato alfredo sauce (the brand i use is classico)
* 2 T. white wine
* 1 (14.5 oz) can of diced tomatoes (i like the ones flavored with garlic or italian herbs)
* 1/2 c. fresh basil, chopped
* 1/3 c. parmesan cheese
* fresh basil strips for garnish

- cook ravioli according to directions on package.
- over medium-low heat, pour sundried tomato alfredo sauce into a medium saucepan. add wine to empty jar and shake well. add wine mixture to the sauce. stir in diced tomatoes and basil and cook for approximately five minutes.
- toss with ravioli. top with parmesan cheese and basil strips.

for some reason i have always served this pasta in my glass trifle dish. it looks pretty and makes it seem like a fancy schmancy meal even though it's super easy :)

seriously. you need to try this dish.

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what's for dinner tonight {crockpot corn chowder}.

i.love.corn.chowder.

paired with some homemade rolls or biscuits and you've got yourself the *perfect* fall dinner. i made this last week and we loved it so much, i've got it on my menu plan for this week as well! and a double bonus? it's super easy and low maintenance.

have i told you enough how much i {heart} my crockpot? just making sure.

i found this recipe on allrecipes.com and adapted it a bit to suit our taste (and to make it not so fatty... any recipe that calls for bacon grease raises a little health-conscious-red-flag for me!).

here you go:

crockpot corn chowder

* 4-5 slices of turkey bacon, cooked and crumbled

* 4 medium potatoes, peeled and chopped

* 1 onion, diced

* 2 cans of creamed style corn

* 1 can whole kernel corn

* 2 cups of chicken broth

* 2 t. salt

* 1 t. pepper

* 1/4 c. sharp cheddar cheese

* 1 1/2 c. half&half (i know, i know, but the original recipe called for two cups!)

- place potatoes, onion, corn, chicken broth, salt and pepper into the crockpot, cook on high for 4-6 hours or until your potatoes/onions are tender.

- turn crockpot onto warm setting (or off if it doesn't have one), and after a few minutes, stir in cheddar cheese and half&half.

- ladle into bowls and top with crumbled bacon

see, i told you it was easy! and oh-so-yummy. i served this with these delicious pumpkin dinner rolls for a perfect dinner on a crisp fall evening. this week i have this chowder and homemade biscuits on the menu for a weekend dinner.

yum. is it friday yet?

enjoy :)

what's for dinner tonight {spaghetti squash}.

spaghetti squash. ever had it? so so good. i became a huge fan of it while i did weight watchers for a few months to get rid of excess poundage i put on while in seminary... you know, staying up until 3 am to finish papers and eating to stay awake.

enter: spaghetti squash.

i know some of you may be thinking: what the heck is she talking about?! well, let me tell you. a spaghetti squash is a long oval-shaped yellow squash that when cooked becomes stringy almost like noodles. you should be able to find spaghetti squash at any local grocery store... nick and i just bought ours from an orchard where we picked apples recently. they are a staple at farm stands and farmers markets this time of year... a perfect fall meal :) it is a great substitute for pasta for the health conscious or for those who are trying to lose weight. a bunch of my girlfriends and i got on a spaghetti-squash-kick once we discovered it's goodness. we made it alllll the time. it's a fairly easy cooking process, and kind of fun to watch it turn into a spaghetti consistency.

the first time i made it for nick (who thinks anything without meat is just not a meal), i was a bit nervous. i offset it a bit by making a meat sauce to serve it with... and thankfully my not-picky-likes-to-eat-healthy-husband loved it. it's one of our favs. here's a step by step post on how to cook a spaghetti squash. we serve ours with tomato sauce, but that is entirely up to you.

{disclaimer: i desperately wish i had thought to take pictures of each step to share with you... but alas, i did not. this process is really easy, so don't be intimidated!}

spaghetti squash

* 1 spaghetti squash
* 1 jar of your favorite pasta sauce
* ground turkey, fresh garlic or veggies to add to the sauce, if desired
* 9x13 pan filled halfway with water

- preheat the oven to 425 degrees.
- begin by slicing the spaghetti squash in half, lengthwise.
- using a large spoon (i use an ice cream scoop), remove seeds and "guts" from inside the squash.
- place each half in your 9x13 pan, face down in the water.
- bake for close to an hour, depending on the size of your squash and how hot your oven gets. the outer skin may brown, but it won't burn your squash. periodically you can pull your pan out (be careful of the hot water!), flip one half over and check to see how tender your squash is.
- by taking a fork, you can start to pull at the squash until spaghetti-like-strings form... if it pulls easily away from the rind and is tender, it's ready to serve.
- serve topped with your fav tomato sauce. sometimes i sautee ground turkey with some onion and garlic and add that to the sauce... sometimes i add spinach or mushrooms for an extra serving of veggies!

serve with a salad and some bread and you've got one healthy (and delicious) meal. yum.

enjoy!

what's for dinner tonight {broccoli cheese soup}.

ahhhhh what a perfect fall day it was here in maine. a crisp sixty-five-degrees, a bit overcast and a few trees are already turning bright shades of brilliant red.

i'm in heaven.

fall is absolutely my favorite time of year (besides christmas) and i haven't spent one in maine in a very long time. so i am pumped. i decided the fall cooking begins now, with many soups and new crockpot recipes in the lineup.

tonight nick, bel&i had my parents over for dinner. on the menu: caesar salad, homemade biscuits and a oh-so-delish broccoli cheese soup i hadn't made in a while. i found the recipe a couple of years ago when i was pregnant with bella and we ate it probably once a week for a while it was just THAT good! it's an emeril lagasse recipe, but super easy and surprisingly not complicated. i tweaked it a bit to fit our taste (and because two of his original ingredients include white pepper and nutmeg... i usually don't have nutmeg on hand and who in the world cooks with white pepper?!)

so here it is. you need to hurry to the store to get all the ingredients because you need to try this... and you won't be sorry you did, i promise!

broccoli cheese soup

* 5 T. butter (yes, i said 5 tablespoons... just forget the amount and still make the soup)
* 1/2 yellow onion, chopped
* 1/2 t. salt
* 1/4 t. pepper
* 2 cloves garlic, minced
* 1/4 t. dried thyme
* 3 T. flour
* 3 c. chicken stock
* 1 (16 oz) bag frozen broccoli, thawed
* 1/2 c. heavy cream
* 1 c. sharp cheddar cheese

- melt 3 of the T. butter over medium heat in a large pot. add onion, salt and pepper and cook until onions are soft.
- add garlic and thyme and cook until fragrant. add flour and cook for about two minutes, stirring constantly.
- slowly add chicken stock, whisking continually. bring to a boil and then reduce heat and allow to simmer until thickened, about five minutes.
- add broccoli and cook until tender, about ten minutes.
- with an immersion blender, food processor or regular blender, puree until smooth.
- add cream and bring to a very low simmer, just enough to heat through. add cheese, stirring until melted. finally, add final two T. of butter and stir to blend.
- ladle into bowls and enjoy :)

this is a great soup; perfect for the beginning of your fall cooking! pairs great with bread and caesar salad... one of our absolute favorite meals (you can find my biscuit recipe here).

my dad gave it a "ten" :)

what's for dinner tonight {bean&corn salad}.

this is the *perfect* summer salad. it makes a huuuuge batch and is a healthy source of veggies and fiber. nick&i love it with fish, sandwiches, barbeque chicken... and honestly, on a day i've made it, we usually get in bed at night to watch "friends", each with bowls of this yummy salad :)

some of our best friends' mom makes this amaaaazing bean salad that i decided one day i needed to try to recreate. with a couple of attempts, i was able to make something that suited my fancy. this really is super delish.

i'll stop talking about it and just give you the recipe:

bean&corn salad

* 1 can dark red kidney beans

* 1 can light red kidney beans

* 2 cans cannellini beans (you could add a can of garbanzo beans instead of a second can of cannellini, but i prefer the cannellini; they are super creamy and just really yummy!)

* 1 can black beans

* 1 can corn

* 1 green pepper, diced

* 1/2 large red onion, diced

* 1/3 c. fresh cilantro, chopped finely

dressing:

* 1/2 c. white vinegar

* 1/2 c. canola oil

* 1/2 c. white sugar

* 1/2 T. garlic salt

* 1/2 T. salt

* 1/2 T. black pepper

* 1/2 T. ground cumin

- rinse and drain beans and corn. place in a large bowl (we use a huge tupperware bowl with a cover to keep right in the fridge!)

- prepare veggies and cilantro, add to bean&corn mixture. set aside.

- mix dressing ingredients, whisk well (i know it sounds like a lot of salt and other seasonings, but trust me... you're flavoring a whole lotta beans, and i like things well seasoned!). pour dressing over beans, cover and refrigerate for at least an hour to allow flavors to marinate.

serve, enjoy, and bring to your next bbq :)

what's for lunch today {egg white sandwiches}.

this is a lunch or breakfast meal... but i love eating it for lunch. i'm obsessed. last week i had one of these lil guys every afternoon before heading off to work. so good and so good for you.

my friend, holly, posts yummy pictures all the time of the healthy, good food she eats and last week she posted a snapshot of an egg white sandwich she made for breakfast. that's all it took. i came up with my own creation and paired with a grapefruit, it's the *perfect* lil lunch (or breakfast) for me.

here. you. go.

egg white sandwich

* 1 egg

* 1/4 of an avocado, sliced thinly

* 1/4 of a tomato, sliced thinly

* 1 slice of sharp cheddar cheese

* 1 whole wheat bagel thin (these are my newest obsession. only 110 calories and 5 g. of fiber per bagel. you can find them in the bread aisle at the grocery with the other bagels)

- spray a small skillet with pam and over medium heat, cook egg white until done. pull off heat, top with cheese and set aside.

- toast bagel thin. cut avocado and tomato into thin slices. when bagel is toasted, top with egg white&cheese, avocado and tomato. season with salt&pepper. top with other bagel slice. serve with fruit or a side salad (my favorite side? a pink grapefruit, of course).

i made these for nick&i for breakfast the other day and added some turkey bacon. super yum. save the rest of the avocado and tomato for another sandwich the next day because i know you will want another one of these (or... if you have a baby who is eating solids, avocado is a great food to cut into chunks and let your munchkin learn to pick up. bella loves it, so we share our avocado... mine for a sandwich, hers for her high chair tray... and hair, and nose, and ears, and the floor...wherever it may end up these days! you can also save the yolk from your egg to scramble up for your baby. my favorite baby food site: www.wholesomebabyfood.com suggests this as a good form of protein before your baby is able to eat whole eggs)

enjoy :)

what's for dinner tonight {tomato basil soup}.

as soon as cool(er) weather hits dallas, i love bringing out fall-ish recipes for soups, chili, stews, etc. my mom gave me this recipe a couple of years ago and it has become one of our favorites. the past week has been a rough one in the cornwell household as all three of us have had some cold junk. not-so-much-fun. having colds coupled with the chillier tempatures and the arrival of october, made this soup a part of our menu for today. nick requested it actually... it's one of his favs.

tomato basil soup

*2 cloves garlic, minced
*1 1/2 t. olive oil
*28 oz. can crushed tomatoes
*10.5 oz can condensed chicken broth
*1 1/3 c. water
*1/4 t. pepper
*3/4 c. heavy whipping cream
*2 T. fresh basil, finely minced
*2 t. sugar

- in a large pot, sautee garlic in olive oil
-add tomatoes, broth, pepper and water
-bring to boil, reduce heat and simmer for 10 min.
-stir in cream, basil and sugar, cook for one minute; do NOT bring to a boil

we like to serve with salad and fresh bread. also works well with grilled cheese sandwiches. mmmmm.

welcome, fall. so glad you are here.

what's for dinner tonight {brown butter gnocchi with spinach and pinenuts}.

my mom emailed me this recipe a couple of years ago from "cooking light" and i have to say it has become nick&i's fav. we have it allllll the time. it is SUPER easy, inexpensive and--hey--it's from cooking light. can't beat that! it's also my favorite go-to dish for when we have company for dinner. it seems like you've put waaaaay more work into than you really did and everyone always wants the recipe! you *have* to try this. it is really really delish.

brown butter gnocchi with spinach and pine nuts

* 1 (16-0z) pkg of vacuum packed gnocchi
* 2 T. butter
* 2 T. pinenuts (i add a little more for extra crunch)
* 2 garlic cloves, minced
* 1 (10-oz) pkg spinach, torn (i use baby spinach, then you can skip the ole tearing step)
* 1/4 t. salt
* 1/4 t. pepper
* 1/4 c. shredded parmesan cheese

- cook gnocchi according to instructions on package, omitting salt and fat.
-heat butter in a large nonstick skillet over medium heat. add pinenuts to the pan and cook for 3 minutes, or until butter and nuts are lightly browned. stir constantly.
-add garlic to the pan, cook one minute.
-add gnocchi and spinach to the pan, cooking one minute or until the spinach wilts. stir constantly.
-stir in salt, pepper and parmesan cheese.

if you're serving this to company, you may want to double this recipe. i do. don't worry... it will all get eaten!

i serve this with a simple salad of greens and make my own dressing: 1 T. fresh lemon juice, 1 T. olive oil, 1 t. brown sugar, a splash of balsamic vinegar. season with salt and pepper. i also pair this meal with a bagette that i've warmed in the oven with a little plate of olive oil&balsamic vinegar sprinkled with garlic salt for dipping.

PERFECT. MEAL.
make it tonight.
the end.