Baked Ziti & a Delayed Menu Post

I apologize for the delay in my weekly menu post.  We went out of town for the weekend.  While I attempted to type and schedule the post last Friday, some sort of glitch occurred and the entire post was lost.  I'm not really sure what happened.

Being we were out of town over the weekend, my spring break is over, and there is a new time change to adjust to, I tried to keep things pretty simple this week.  Today's post will include our menu for the week and a recipe I use when I know there will not be much time to prep ahead.  Here is this week's menu:

Sunday 3/18        Baked Ziti with Broccoli

Monday 3/19       Chipotle Chicken Salads with Tortilla Chips

Tuesday 3/20       Left-overs

Wednesday 3/21  BBQ Cheddar Veggie Burgers with Sweet Potato Fries

Thursday 3/22      Left-overs

Friday 3/23          Chicken Pot Stickers over Mixed Greens
 

I learned this handy trick from my friend Jen back when we were in college.  This recipe requires no boiling, can be adapted to your taste by adding meat, more veggies, more cheese, whatever.  I've made this several times by using pizza toppings such as pepperoni, chicken sausage, mushrooms, green peppers, onions, black olives, and loads of cheese.  The beauty of the dish is that you can make it ahead and then pop it in the oven when you are ready to bake and serve.  Let this recipe be your canvas to an easy weeknight meal!

Baked Ziti

1 box gluten-free penne pasta (or any regular, tubular shaped pasta)
4 cups spaghetti sauce (I used 4 cups of my own sauce I had made earlier, you can use jarred)
2 cups part skim ricotta cheese
1/2 box thawed and drained chopped frozen spinach
1/4 teaspoon garlic powder
2 cups 2% mozzarella cheese

In a large bowl, mix your dried pasta and spaghetti sauce until the noodles are coated.  Pour the noodles into a large casserole or lasagna pan coated with non-stick cooking spray.  Set aside.

In a smaller bowl, mix the ricotta cheese, spinach, and garlic powder together until combined.  Spread the ricotta mixture over the noodles.  Top the ricotta layer with the mozzarella cheese.  Cover with aluminum foil and bake in the oven at 350 degrees for 25-30 minutes.  Then remove the foil and bake until the cheese is lightly browned and bubbly.  Let stand 5-10 minutes before serving. I topped my serving with additional sauce and Parmesan cheese before photographing and consuming.

So no one is left out of the loop, I will be posting the Chipotle Chicken Salad recipe tomorrow and the Veggie Burgers on Thursday.  Hopefully by Thursday I will be caught up on posting.  Stay tuned throughout the week.




Sun Dried Tomato Shrimp

I'll be honest, as healthy as seafood can be, we don't eat much of it in the Nickel household.  Being we live in Kansas, there isn't a quality supply unless you want to pay out the biscuits at Whole Foods.  Costco and Sam's aren't too bad, but it still isn't as fresh as it could be.  Hy-Vee sometimes has an okay selection too, but it's still a gamble.  Not to mention the fact that my youngest sister, Amy, is deathly allergic to shrimp.  I'm leery to cook any seafood for fear that it won't turn out right, someone might get sick, or that my husband won't touch it.  Seafood is just too risky. 

Tonight I decided to take the gamble.  I bought the Bear some donut holes to ease his disgruntled manner.  Something about baked goods always helps a cranky husband:)  Donut holes or not, I think I won this hand.  He said it was "good" and that he "wouldn't mind having it again."  My trick to making my shrimp not taste too much like the sea...a good buttermilk soak.  I soaked my thawed shrimp in buttermilk and one teaspoon Old Bay seasoning for a couple of hours in the fridge.  It made the shrimp very tender and took out some of the fishy taste I think frozen seafood often has.  I'm not sure how it works, but it definitely helped.  My other crafty way to save some pennies, I didn't really use sun dried tomatoes.  I actually used some frozen oven dried tomatoes I made myself back when grape tomatoes were on special.  I take one pint of cherry or grape tomatoes and spread them on a baking sheet lined with foil sprayed with non-stick cooking spray.  Then, I lightly drizzle the tomatoes with a little extra virgin olive oil, pop them in the oven at 350 degrees and let them roast away until some of the tomatoes have burst or for about 45 minutes to an hour.  You can then store the tomatoes in the freezer and use them in pasta, pizza, or in this dish!

Sun Dried Tomato Shrimp

1 cup buttermilk
1 teaspoon Old Bay seasoning
18-20 large, peeled and deveined shrimp
1 teaspoon olive oil
2 cloves freshly crushed garlic
1 pint oven dried tomatoes (see directions above)
1/2 teaspoon cumin
1/2 teaspoon chili powder
Zest of one lime
2 tablespoons fresh lime juice
4 tablespoons freshly chopped cilantro
Salt & Pepper to taste

In a large baking dish, whisk together the buttermilk and Old Bay seasoning.  Add the shrimp, making sure each pieces is coated in the buttermilk and marinade for two hours in the refrigerator.

Heat a large non-stick skillet over medium heat.  Heat the olive oil and add the garlic cooking until the garlic become fragrant.  Add the tomatoes and stir until combined.  As the tomatoes begin to heat through, begin crushing the tomatoes with the back of your spoon.  Cook, stirring occasionally for 3-5 minutes.  Add the cumin and chili powder and cook stirring occasionally for another 3 minutes.  Add the shrimp, one at a time from their buttermilk soak.  Dispose of the buttermilk.  Lightly stir a couple of times and cook the shrimp in the tomato mixture until the shrimp begin to turn pink.  This should only take about 5 minutes.  You don't want to over cook the shrimp or they will get rubbery.  When they turn pink they are fully cooked.  Remove from the heat and add the lime zest, lime juice, and cilantro.  Salt and pepper to taste.  You can serve over rice as I did or I think it would be lovely with pasta or maybe wrapped in warm corn tortillas served as shrimp tacos. 

Going Green

You might be wondering, "What is this elusive green beverage you've concocted today Sara?"  I will tell you it is not a cocktail, it can be enjoyed any time of day, is very healthy for you, and does not taste like crap.  It is a Green Monster!  If you have done any amount of browsing in the blogosphere, you've probably come across a couple of Green Monster recipes.  Some call it their "secret diet weapon" others enjoy them for all of its lovely health benefits.  I drink them because they fill me up and I get a serving of calcium, omega-3s, fiber, veggies, and fruit all in one beverage.  There are not too many smoothie recipes that can manage all of the above benefits.  Not even a meal replacement drink. 

I started drinking the elusive Green Monster last year when I was going gluten-free.  I was tired of my usual egg bake breakfast.  Oatmeal totally does not agree with me.  Gluten-free cereals leave me feeling hungry an hour later.  Yogurt, even Greek yogurt, and fruit is not enough either.  So, I put my fears of drinking spinach aside and started whipping up Green Monsters. Here is how I make mine:

Green Monster Smoothie
(adapted from Angela Liddon @ Oh She Glows)

1 cup unsweetened almond milk
4 cups baby spinach
1 tablespoon ground flax seed
1 tablespoon nut butter (I use almond butter or peanut butter)
1 packet stevia sweetener
1 very ripe, peeled, and frozen banana

Blend all ingredients together until smooth.  That's it!  If I get bored I sometimes add a cup of frozen strawberries to change it up a bit.  For more Green Monster recipes, check out http://greenmonstermovement.com/

Better Than Panera

Finding gluten-free options at Panera Bread is nearly impossible.  Even most of there soups contain flour.  I understand, the word bread is in the name of the restaurant, but can't there be some options?  This is not the first time I've had issues with Panera.  See blog post from three years ago about their mindless waisting.  A year later, I also wrote a complaint letter to Panera about their prices and overall C+ quality.  Maybe they could lower their prices if they didn't waist all the heals and ends of their bread.  Did Panera lower their prices, no.  Did they give me a free gift card and apology phone call, yes.  But, that still has not elevated my issues with the company.  Now, I'll just make my own soups, salads, and spreads with integrity, health, and sans gluten. 

One of the most popular Panera salads available this time of year is some sort of strawberry and chicken concoction.  Why not make your own for far less the price and quality control at home?  I did and the Bear said my recipe was even better than Panera. 

Chicken & Berry Mixed Green Salad
(serve with Herbed Goat Cheese Toast)

For the salad:
2 cups grilled boneless, skinless chicken breast chopped into 1/2 inch strips
1 bag mixed spring greens (about 4 cups)
2 cups sliced strawberries
1/4 cup finely sliced red onion

For the dressing:
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/8 teaspoon crushed garlic
1/8 teaspoon herbes de Province

Divide salad greens, strawberries, red onion, and chicken evenly between four plates.  In a small dish, whisk together the olive oil, vinegar, mustard, honey, garlic, and herbs.  Lightly drizzle the dressing over the salads.  Serve with Herbed Goat Cheese Toast, recipe found below.

Herbed Goat Cheese Toast

1/2 cup softened goat cheese (you can use cream cheese if you do not like goat cheese or are looking to save some money)
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons chopped fresh basil
1 tablespoon finely minced shallot
Pinch of salt
Pinch of freshly ground black pepper
4 gluten-free ciabatta rolls (such as Schar brand, they are my favorite from Hy-Vee)

Preheat oven to 350 degrees.  In a small dish combine goat cheese, parsley, basil, shallot, salt and pepper stirring until combined.  Cut ciabatta rolls in half and place on a baking sheet.  Spread 1 tablespoon of the goat cheese mixture onto each half.  Bake in the oven for 10 minutes or until the edges of the rolls are light brown.  Serve one roll (two halves) with the Chicken & Berry Mixed Green Salad recipe above.

Pork & Rice Noodle Bowls with Peanut Sauce

In light of animation domination night and the NCAA basketball picks being on television, I decided to nix any attempt at pulling my husband away from the couch.  I don't always like to have dinner in the living room, but sometimes you have to give in.  This is a meal you can eat in front of the T.V.  and give into Chinese take-out cravings without any guilt on calories or sodium bloat.  Pork tenderloin replaces mystery meat and is served in a light peanut sauce with a lovely array of color from the veggies.

Pork & Rice Noodle Bowls with Peanut Sauce
(adapted from Cooking Light Great Plates)

1 package rice noodles
1/2 cup hot pasta water
1/4 cup peanut butter
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1 inch knob grated or finely minced ginger
1 clove crushed or finely minced garlic
1 teaspoon chile paste (sambal oelek)
2 tablespoons brown sugar
Non-stick cooking spray
1 pound pork tenderloin cut into 1/2 inch strips
2 cups thinly sliced red bell pepper
1 cup thinly sliced carrots
1 cup asparagus chopped into 1/2 inch pieces
1/2 cup thinly sliced green onions

Cook rice noodles according to package directions.  While the noodles are boiling, reserve 1/2 cup of the pasta water in a small dish and whisk together the next eight ingredients (peanut butter, rice vinegar, soy sauce, sesame oil, ginger, garlic, chile paste, and brown sugar) until the peanut butter is smooth and combined.  Set aside.

Heat a large nonstick skillet over medium-high heat.  Coat with cooking spray.  Add the pork and cook until the pork is cooked through (about 6-8 minutes).  Remove pork onto a plate and set aside.  Add the peppers, carrots, and asparagus to the skillet and cook, stirring occasionally for 5-7 minutes or until the veggies begin to soften.  Add the pork back to the skillet.  Drain and add the noodles to the skillet.  Add the sauce and toss until everything is well coated.  Sprinkle with green onions and serve.

Saturday Menu Post

With spring in the air, I am feeling we need to freshen up our menu.  It is spring break and I am really looking forward to spending some extra time on the blog this week! Salads, grilling, and noodle bowls are planned for a fun, fresh take on this week's menu.  Here is the rundown!

Sunday 3/11        Pork and Rice Noodle Bowls with Peanut Sauce

Monday 3/12       Left-overs

Tuesday 3/13       Chicken & Berry Mixed Green Salad with Herbed Goat Cheese Toasts

Wednesday 3/14  Left-overs

Thursday 3/15      Sun-Dried Tomato Shrimp with Coconut Rice & Steamed Broccoli

What you will need for groceries:

1 pound pork tenderloin
2 boneless, skinless chicken breasts
1 pound large, peeled and deveined shrimp
1 bag mixed salad greens
1 bunch cilantro
1 knob ginger
1 head garlic
1 shallot
1 lemon
1 pint strawberries
1 bunch celery
1 small read onion
1 bunch green onions
1 large red bell pepper
1 bag baby carrots
1 jar all natural peanut butter
1 jar oil-packed sun-dried tomatoes
1 can light coconut milk
1 6 ounce package rice noodles
Brown rice (if you do not already have in your pantry)
1 jar chili paste with garlic (such as sambal oelek, can be found near the Asian items)
Sesame oil
Rice vinegar
1 bag frozen broccoli florets
1 loaf of fresh bread (mine will be gluten-free)
Goat cheese or 1/3 less fat cream cheese if you want to save a little money

Pantry items you will need if you do not have them:
Corn starch
Low-sodium soy sauce
Balsamic vinegar
Olive oil
Brown sugar
Dried tarragon
Paprika
Dried parsley
Dried thyme
Curry powder
Cooking spray

I look forward to having some great posts this week!  Enjoy your weekend!

Mexican Brown Rice Casserole

How is your weekend going?  We officially started spring break at 3:30 p.m. yesterday.  Yes!  One week of total freedom and pure enjoyment of lovely spring weather.  Last week was such a roller coaster with things to get done at work, that I realized I forgot to make a weekly menu post.  So sorry!  I did not realize that these posts have really come in handy for people.  My sister recently shared this with me after attending a wedding for a couple in our old hometown, Creston, Iowa.  So, many, many thanks to everyone who reads my little blog.  It means so much to me to help make your lives easier and share my recipes and tips with you.  That is my whole purpose for this blog.  I just want to share and make your lives healthier and tastier in the kitchen:)

With that being said, onto the Mexican Brown Rice Casserole.  This is a recipe I use when I need something I can make ahead, is truly healthy, but doesn't leave out flavor or bulk.  Layered with wonderful Mexican flavors you will not feel rushed when preparing this meal or left hungry.  Plus, there is plenty left-over to enjoy for another meal or lunch throughout the week!

Mexican Brown Rice Casserole

(adapted from Weight Watchers)

Non-stick cooking spray
4 cups cooked brown rice
2 15 ounce cans fat-free refried beans
1 can diced tomatoes with chilies (such as Rotel)
2 cans diced green chilies
1/2 tablespoon cumin cumin
1 tablespoon chili powder
1/8 teaspoon cayenne pepper
1 cup thawed frozen corn
10 ounces chopped frozen spinach, thawed and  drained
1 cup 2% shredded cheddar cheese

Preheat oven to 375 degrees.  Coat a large lasagna pan with cooking spray.  Spread and lightly press the brown rice onto the bottom of the pan.

In a large bowl, combine the refried beans, tomatoes, green chilies, cumin, chili powder, and cayenne pepper.  Using a rubber spatula, spread the bean mixture on top of the rice and smooth out the top.  Next, sprinkle the corn on top of the beans.

Squeeze any excess watter from the spinach and sprinkle on top of the corn layer.  Top with the shredded cheese.  Bake the casserole until heated through and the cheese is bubbly, about 30 minutes.  Let cool for 10 minutes before serving.  Cut into 6 large servings.  You can garnish the dish with salsa and fat-free sour cream.  So easy and tasty!