Late Summer Veggie Sandwich

I feel like I'm in overdrive this week. Our school had its "curriculum night" Tuesday, which I sort of forgot about until Monday. Not to mention post work appointments, the Bear's softball game, and just needing to relax due to this heatwave. Fortunately, there is nothing like having the on-hand necessities to build a good sandwich.

Simple, but fresh; hearty, but vegetarian this sandwich makes for the perfect lunch or light meatless meal. If you care to skip toasting the bread, fine by me. Either way, you will want to try this Late Summer Veggie Sandwich for a quick meal.

Late Summer Veggie Sandwich

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
Nonstick cooking spray
1 zucchini, cut into 1/4-inch planks
1 yellow squash, cut into 1/4-inch planks
1 jarred roasted red pepper, cut into strips
8 slices whole grain, gluten-free bread

In a small dish, combine the goat cheese or cream cheese, parsley, basil, shallot, salt, and pepper. Stir until combine. Set aside.

Heat a large nonstick skillet over medium-high heat. Spray with nonstick cooking spray. Arrange the zucchini in the skillet. Cook for 2-3 minutes or until it begins to brown, flip, and cook 2-3 minutes more to brown the other side. Place on a plate and repeat steps for the remaining zucchini and yellow squash. Set aside.

Toast the bread slices in an oven or panini press. Spread each slice with 1/2 a tablespoon of the herb cheese mixture. Layer the zucchini, squash, and red peppers on one side of each slice. Top with the other slices of bread and serve.

P.S. If you are looking to make the Slow Cooker Chinese Pork and Noodle Bowls you can click on the highlighted link to complete the Wednesday and Thursday meals for the week:)

Parmesan, Kale, & Quinoa Salad

Are you a fan of the wholesale shopping experience? I have to admit it, we are total fans. The produce is so cheap! Not to mention the fact that you can find some different gourmet varieties that normally would cost a fortune at a regular grocery store. The lovely surplus bag of baby kale I used in this salad is a perfect example.

Baby kale is much more mild and tender than it's big brother. I used baby kale to ease the Bear into actually enjoying kale while reaping all its health benefits. This week's Sunday Salad is incredibly simple to throw together with very few ingredients and little cooking time. Humble in its demeanor, but flavorful enough you could easily entertain with this dish. If you are looking for a change up from your regular lettuce salad, I highly suggest you try this Parmesan, Kale, & Quinoa Salad.

Parmesan, Kale, & Quinoa Salad
adapted from Epicurious

For the dressing:

1/4 cup extra virgin olive oil
1/4 cup champagne vinegar or white wine vinegar
1/2 cup grated Parmesan cheese
1 tablespoon Dijon mustard
1 clove minced garlic
1/4 teaspoon freshly ground black pepper

For the salad:

1 teaspoon olive oil
1 shallot, thinly sliced
1 cup dried quinoa
2 cups water
8 cups baby kale

To make the dressing, whisk the olive oil, vinegar, Parmesan, mustard, garlic, and black pepper together until emulsified and smooth in a small bowl. Set aside. Heat the one table spoon olive oil for the salad in a large stock pot over medium heat. Add the shallot. Cook, stirring occasionally, for 4 minutes or until softened. Add the dried quinoa. Stirring frequently, cook the quinoa for 2 to 3 minutes or until it begins to turn lightly brown. Add the water and bring the mixture to a boil. Stir once and lower the heat to a simmer. Simmer for 20 minutes or until the liquid is absorbed. At this point, cover and remove the pot from the heat. Let set for 5 minutes. Then, fluff with a fork. Set aside. Place the kale in a large salad bowl. Spoon the quinoa mixture over the kale while it is still warm. Pour the dressing over the quinoa and kale. Toss to coat. Let the salad marinate for 15 minutes before serving. Can be served at room temperature or chilled.

Keepin' it Chill Menu Post

I apologize in advance for any typos. The Bear and I volunteered ourselves to dog sit Lunch Box this weekend. Lunch Box, also known as L.B., Lunchy, and Lunch Dog, is my youngest sister, Amy's, dog. He is a little guy and loves to sit in my lap when I type. He also loves walks around the block, chasing squirrels in our yard, doggy kisses, and snuggling between the sheet and the comforter in our bed. So for all you single lady dogs out there...just kidding:) The whole experience is seriously making us want to get a little dog of our own. It's nice to have something little to take care of that just wants to love you. I think the Bear might be a little jealous since Lunch is choosing my lap over his though. Just sayin'.

Have you downloaded the new A Nickel's Worth of News app to your smart phone yet? If not, you should! You can download it here at ANWON.appguppy.com. ANWON, in case you haven't figured it out, is the acronym for A Nickel's Worth of News that I had to create to make the web name for downloading the app. I got to thinking this morning that it will make your lives much easier because you can now take any weekly menu post and grocery list right to the store. So convenient! So very cool! I'm going to be testing it out myself with this week's menu. Which, by the way, is a very chill menu post since we are in the middle of this summer's biggest heat wave. This week, I've changed my Sunday Salad greens through the use of baby kale. Baby kale is smaller and more tender than its older brother. I plan on serving it along with quinoa and Parmesan cheese with a light vinaigrette as a side to some grilled chicken. Meatless Monday this week includes a light and summery vegetable sandwich with my favorite Herb Goat Cheese Spread. I'm also bringing back my Slow Cooker Chinese Pork and Noodle Bowls this week since I don't feel like heating up the entire kitchen and have the remaining pork tenderloin to use up from my brother-in-law Todd. Finally, what better way to celebrate the first end of summer weekend, Labor Day, with a burger? It should be a laid back, easy week of late summer eats in the Nickel household. Here is the rundown:

Sunday 8/25            Parmesan Kale and Quinoa Salad with Grilled Chicken

Monday 8/26           Late Summer Veggie Sandwiches with Herb Goat Cheese Spread and Chips

Tuesday 8/27           Leftovers

Wednesday 8/28     Slow Cooker Chinese Pork and Noodle Bowls with Broccoli

Thursday 8/29          Leftovers

Friday 8/30 or          Cheddar and Pickle Spiked Chicken Burgers with Ranch Salad and Fries
Saturday 8/31

Here is what you will need for the week:

1-2 lbs. pork tenderloin
4 boneless, skinless chicken breasts
1 lb. ground chicken breast
1 bag baby carrots
1-2 zucchini
1-2 yellow squash or yellow zucchini
1-2 tomatoes
1 cucumber
1 lime
2 shallots
1 bulb garlic
1-inch knob ginger root
1 bunch Italian flat leaf parsley
1 bunch cilantro
1 bunch basil
1 bunch green onions
1 head romaine lettuce
1 bag washed and cut baby kale
1 loaf gluten-free whole grain bread
1 bag gluten-free whole grain hamburger buns
1 bag brown rice spaghetti noodles
1 container grated Parmesan cheese
1 jar roasted red peppers
1 jar dill pickles
1 container dry roasted peanuts
1 bag chips
1 bag frozen broccoli florets
1 bag frozen corn
1 bag frozen French fries
1 pint buttermilk
4 oz. goat cheese or light cream cheese
1 bag cubed 2% cheddar cheese
1 carton liquid egg whites

Pantry items you will need:

Gluten-free soy sauce
Mayonnaise
Ketchup
Dijon mustard
Brown sugar
Champagne or white wine vinegar
Rice wine vinegar
Extra virgin olive oil
Sesame oil
Garlic powder
Seasoning salt (such as Penzy's 4S or Lawery's)
Salt and pepper

New App for A Nickel's Worth of News!

I feel so incredibly tech savvy right now. Way back in May, a colleague of mine told me I could create an app for the blog. After a little toying around with it, we now have an app! This app works on mobile phone devices as well as tablets. I believe you can download it at ANWON.appguppy.com. You will need to e-mail or enter your phone number and they will send you a link to download the app. It's that simple! 

In other news, I am slowly but surly working on a menu for the week. This heat is really throwing things off as WE ARE SO READY FOR FALL!!! But alas, we a midst a late August heat wave. Can't really complain as it is August and it is a heck of a lot better than last summer's heat. There will of course be Sunday's new salad recipe, a meatless Monday treat, and I'm thinking about pulling out the Crock Pot so I don't heat up the kitchen too much this week. Stay tuned and download the new app:) 

Open-face Chicken & Greens Sandwiches

Happy hump day to you all! Since tonight is one of the better nights on television (hello Honey Boo Boo and Duck Dynasty), I will keep this short and sweet. Just like the time I spent in the kitchen. I love meals like this!

This meal is great for leftover chicken. The greens can be prepared in advance so dinner can be put together in a flash!

Open-face Chicken and Greens Sandwiches

4 slices gluten-free whole grain bread
1 teaspoon extra virgin olive oil
1 shallot, thinly sliced
6 cups prewashed and cut kale
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup smoked chicken or rotisserie chicken, chopped
4 slices 2% Swiss cheese

Preheat your oven to the low broiler setting. Arrange the four slices of bread on a cookie sheet. Broil for 3-4 minutes or until lightly toasted. Remove from the oven and set aside. Do not turn off your oven.

Heat the olive oil in a large nonstick skillet over medium heat. Add the shallot and cook, stirring occasionally for 3-4 minutes or until softened. Sprinkle the shallot with salt and pepper. Add the kale. Cook, stirring occasionally, for another 3-4 minutes or until the kale begins to wilt. Remove from heat.

Top each slice of bread with 1/4 of the kale mixture, then the chicken and cheese. Place in the oven and broil for 5 minutes or until the cheese begins to bubble. Remove from the oven and serve.

Tri-Pepper Pasta Bake

I don't think I ever get tired of my make ahead meals. Over the past year, I've brought you my simple Baked Ziti, Three Cheese Veggie Penne Mac, No Boiling Butternut Squash Lasagna, Broccoli Penne Mac, Make Ahead Moussaka, Make Ahead Sun Dried Tomato Mac 'n' Cheese, Smoked Mozzarella Penne, and we cannot forget the amazing Cabonara Mac 'n' Cheese. Well just when you thought I couldn't bring you any more, I've got another delicious and effortless make ahead meal- Tri-Pepper Pasta Bake!

 
Yes, you can make this ahead of time. You can store it in the fridge. You can make it and freeze it. No boiling noodles required as the noodles bake and soak up all the flavor from the sauce. This fun twist on flavors will get even those picky eaters to give this dish a try. This Tri-Pepper Pasta Bake is a perfect, zesty weeknight meal.

Tri-Pepper Pasta Bake

Nonstick cooking spray
2 cups dry brown rice penne or rotini noodles
1 teaspoon extra virgin olive oil
1 15 oz. can diced tomatoes
1 15 oz. can tomato sauce
2 cloves minced garlic
1/2 cup banana pepper rings, roughly chopped
1/2 cup roasted red peppers, chopped
1 can quartered artichoke hearts, drained
2 tablespoons capers
1/4 teaspoon crushed red pepper flakes
1 cup shredded Parmesan cheese

Spray a baking or casserole dish with nonstick cooking spray. Set aside. Heat the olive oil in a nonstick skillet over medium-low heat. Add the diced tomatoes, tomato sauce, and garlic. Simmer for 2 minutes. Add the banana peppers, roasted peppers, artichoke heart, capers, and crushed red pepper flakes. Simmer for 5 more minutes. Remove from heat. Add the noodles to a large mixing bowl. Pour the sauce over the noodles and toss to coat. Pour the mixture into your casserole dish. Top with the Parmesan cheese. At this point you can cover and store the pasta in the fridge until you are ready to bake and serve. When you are ready to bake and serve, cover the dish with foil and place in a cold oven. Set the oven to 400 degrees. Bake for 30 minutes. Remove the foil. Bake for 10 more minutes or until the cheese begins to turn golden brown around the edges and is bubbly in the middle. Cool for a few minutes before serving.

Smokehouse Chicken Salad

Sunday chicken and Sunday salad! It is really the best of both worlds right? Plus this chicken will help me out with salads for lunch this week as well as midweek dinner sandwiches. Yesterday was an outstanding day here in K.C. Somehow, I talked the Bear into bringing out the smoker to help me prep meat for the week. It has taken a little bit of practice to get smoking meat down. The first time we used our smoker, we smoked one of the hardest meats to prepare- brisket. The brisket turned out alright, but needed to be finished in the oven. Our main problem was keeping a good constant heat going for hours and hours. All meat hits a stalling point in which you either need to keep the heat going or remove the meat, wrap it in foil, and finish it in the oven for another couple of hours. This is fine, however, we like the flavor more if we can keep it on the smoker longer. To help with this problem, we purchased a charcoal chimney this summer. This allows us to get charcoal quickly started when we need to add additional coals to keep the heat going. I think we finally have it down now which is exciting in hopes that we can utilize our new talents as we approach football season.

I kept the chicken pretty simple, as I know not everyone has a smoker. You could easily substitute rotisserie chicken from the deli or roast your own in the oven. I chose to smoke ours because I love a good smoked chicken. Chicken is one of the easier meats you can smoke, but not without a few tricks. My trick is to brine the chicken overnight in a cooler filled with ice. To make the brine, I simply boil 4 cups water with 1/2 cup salt 1/2 cup brown sugar. When the sugar and salt dissolve, I add 4 cups cold water, 1 sliced orange, 2 bay leaves, and a few sprigs of fresh sage. Then, I place the chicken over the ice in the cooler, pour the cooled brine over the chicken, close the cooler, and let the brine work its magic. When we are ready to smoke the chicken, I pat it dry, tie the legs and wings with butcher's twine, drizzle the chicken with extra virgin olive oil, and rub salt and pepper all over the chicken. No magic rubs. No magic spice. The brine already did its thing just like a marinade would do. While there are a few steps, it really is very easy and worth it to keep the chicken nice and juicy while it spends its time on the smoker. We then smoked the bird low and slow for around 7 hours before a meat thermometer stuck in the thigh of the bird read 165 degrees. After letting 'er rest for about 1/2 an hour, I removed the skin, pulled the meat off the bones, and placed the delicacy in a resealable container for storing. So good and so very worth it!

I can't even begin to tell you about all of the flavors in this salad. Fresh veggies and herbed buttermilk dressing brighten the smoky chicken. A drizzle of tangy BBQ sauce brings everything together for a salad that truly sings.

Smokehouse Chicken Salad

For the dressing:

1/4 cup lowfat buttermilk
2 tablespoons nonfat Greek yogurt
1 tablespoon mayonnaise
1/2 tablespoon apple cider vinegar
2 tablespoons fresh chives, chopped
1 tablespoon fresh Italian flat leaf parsley, chopped
1 tablespoon fresh basil, chopped
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt (or more if you like)

For the salad:

1 bag pre-washed and cut lettuce
1/4 cup red onion, thinly sliced
1/4 cup carrot, chopped
1/4 cup tomatoes, chopped
2 cups smoked chicken or rotisserie chicken, chopped
1/4 cup gluten-free BBQ sauce (I used KC Masterpiece Bourbon flavored sauce)

To make the dressing, simply place all ingredients in a blender. Blend until smooth. Serve with the salad. To make the salad, simply layer all ingredients in a large bowl or divide among four plates. Drizzle the dressing and BBQ sauce on top and serve.

A Week's Worth of Make Ahead Meals Menu Post

This week's menu adds the healthy carbs back like Justin Timberlake brought sexy back through the use of brown rice pastas and flax bread. Like I've said before, this can be tough on a gluten-free diet since whole wheat is out of the picture. Fortunately, Udi's and other brands are here to save the day. I've got several meals you can make ahead to jump start your weekly meals. Plus, I cannot forget this week's Sunday Salad!!

Yesterday, the Bear and I took advantage of the cooler temperatures to pull out the smoker. We smoked not only a chicken for our Sunday Salad tonight, but also a pork loin for later on in the week when my sister Amy comes to visit. Much of my prep work is done for the week thanks to my proactive burst of energy yesterday. Smokehouse Chicken Salad- prepped for tonight with leftovers assembled for lunch, done son. Tri-Pepper Pasta Bake- prepped, stored, and ready to bake! Greens for Wednesdays Open-face Chicken and Greens Sandwich- done! Pork loin and BBQ sauce for Chipotle Pulled Pork Sandwiches on Friday- done! You too can save yourself hours in the kitchen this week too by prepping your veg, assembling your pasta bake, and getting your meats ready over the weekend. If you do not have a smoker, no problem! By a rotisserie chicken from the deli and cook the pork in your slow cooker like my original Chipotle Pork Tenderloin recipe. If you are one to make several freezer meals, I highly suggest the Tri-Pepper Pasta Bake and Chipotle Pork become part of your arsenal. No matter what, these recipes will have you armed and ready for a great week of healthy meals!

Sunday 8/18            Smokehouse Chicken Salad

Monday 8/19           Tri-Pepper Pasta Bake with Broccoli

Tuesday 8/20           Leftovers

Wednesday 8/21      Open-face Chicken and Green Sandwich with Veggies & Dip

Thursday 8/22          Leftovers

Friday 8/23              Chipotle Pork Tenderloin Sandwiches with Fries

Here is what you will need:

1-2 lbs. pork tenderloin
1 whole chicken
1-2 bags pre-washed and cut salad
1 bag pre-washed and cut kale (I found some great baby kale at Costco)
1 red onion
2 shallots
1 bulb garlic
1 bag baby carrots
1 bunch celery
1 pint cherry or grape tomatoes (or one big container from Costco because I love tomatoes for snacks)
1 bunch Italian flat leaf parsley (I will use some from my herb garden)
1 bunch basil (I plan to use some from my herb garden)
1 bunch chives (I plan to use some from my herb garden)
1 jar roasted red peppers
1 jar banana pepper rings
1 can quartered artichoke hearts
1 can chipotle peppers in adobo sauce
1 15 oz. can diced tomatoes
1 15 oz. can tomato sauce
1 bottle gluten-free BBQ sauce (such as KC Masterpiece Bourbon BBQ Sauce)
1 bag brown rice penne or rotini noodles
1 loaf gluten-free whole grain bread
1 bag gluten-free whole grain buns
1 bag frozen broccoli florets
1 bag frozen french fries (I bought Alexi's waffle cut fries)
1 bag shredded Parmesan cheese
1 package sliced 2% Swiss cheese
1 container nonfat Greek yogurt
1 pint lowfat buttermilk

Pantry items you will need:

Apple cider vinegar
Brown sugar
Honey
Extra virgin olive oil
Nonstick cooking spray
Mayonnaise
Dijon mustard
Cinnamon
Ground cumin
Crushed red pepper flakes
Garlic powder
Black pepper
Salt

Chicken & Ginger Flatbreads

What a gorgeous weekend it has been here in Kansas City! We've been experiencing a bit of fall like weather around here and I am not complaining. It's not going to stick around for long, but we are going to enjoy one more day with the windows open. Just beautiful!

Today I plan to share the final recipe from last week's Slim Down Menu II. I also plan to share this coming week's menu. The over all goal for the last two weeks' menus was to cut back on the simple carbs and sugars. This week I hope to slowly ease back into adding the healthy carbs. This is sometimes difficult to achieve on a gluten-free diet. I plan to do this by using the best gluten-free whole grains brown rice and flax. These can be found in some great gluten-free products such as Udi's Omega Flax and Fiber Bread and Sandwich Petals flatbreads. I often use Sandwich Petals in place of traditional whole wheat tortillas and wraps. The recipe below highlights their versatility in this lovely flatbread pizza I made last night.

This is my take on the awesome Thai Won On pizza at Barley's Brewhaus. I first had this pizza the night we moved into our home. Being we had nothing to cook, we ordered a bunch of Barley's pizzas to feed our helpful movers that night. Thanks to Sandwich Petals, I can now enjoy this pizza again. This recipe is a fresh twist that makes for a great appetizer or light meal.

Chicken and Ginger Flatbreads
inspired by Barley's Brewhaus Thai Won On pizza

4-6 gluten-free flatbreads (such as Sandwich Petals)
1 lb. boneless, skinless chicken breast
1/4 cup gluten-free soy sauce
1 tablespoon PB2 or peanut butter
1 tablespoon rice wine vinegar
1 tablespoon grated ginger root or 1 teaspoon ground ginger
1 teaspoon sesame oil
1 teaspoon stevia
1 clove minced garlic
Zest of one lime
Juice of one lime
1 bag shredded cabbage (coleslaw mix)
1 red bell pepper, cut into thin strips
1 bunch green onions, thinly sliced
1/2 cup cilantro
Sriracha sauce for garnish (optional)
Chopped dry roasted peanuts for garnish (optional)

In a small mixing bowl, whisk together the soy sauce, PB2 or peanut butter, rice wine vinegar, ginger, sesame oil, stevia, garlic, lime zest, and lime juice. Set aside. Place the chicken breasts in a large resealable plastic bag. Pour 1/4 cup of the marinade over the chicken. Seal the bag and shake to coat the chicken. Marinate for 15 minutes or overnight for more flavor.

When you are ready to grill the chicken, preheat your grill to medium-high heat. When the grill is heated, place the chicken on the grill. Discard the marinade. Grill the chicken for 5-6 minutes. Turn and grill for 5-6 minutes more or until a meat thermometer inserted into the thickest part of one of the breasts reads 165 degrees. Remove from the grill and let rest. When the chicken is still warm, but cool enough to handle, thinly slice the chicken.

Place the flatbreads on a large cookie sheet. Broil on high for 3 minutes or until the tops begin to turn lightly brown. Remove from the oven. Turn each flatbread to the other side. Place back under the broiler and broil for a couple of minutes more or until they begin to turn lightly brown on the other side. Remove from the broiler. Set aside.

In a large bowl, toss the cabbage mix, red pepper, green onions, and cilantro together. Drizzle the remaining part of the dressing over the veggies. Toss to coat. Divide the mixture over the flatbreads and top with the chicken, sriracha, and peanuts. Then, slice the flatbreads and serve.

Eggplant Pizza Stacks

Happy Friday to you! We've been on a bit of an Italian kick this week haven't we? I just find Italian food so very comforting and easy to put together when we have a simmering schedule. I came up with idea for this recipe from a pin on Pinterest using mushroom caps in place of pizza crust. Being I cannot get the Bear to enjoy mushrooms as much as I do, I thought eggplant would be a fun substitute. He didn't argue.

Eggplant is prized for its antioxidants and fiber making it a great slim-down food. Here I've layered the eggplant slices between tomato sauce, cheese, and turkey pepperoni giving you all of the traditional flavors found in pizza sans the carbs and calories. It is a great substitute for pizza night any day of the week.

Eggplant Pizza Stacks

Nonstick cooking spray
1 large eggplant, cut into 1/4-inch disks
1 cup spaghetti sauce
30 slices turkey pepperoni
1/2 cup shredded Parmesan cheese

Preheat your oven to 350 degrees. Spray a large casserole dish with nonstick cooking spray. Arrange the first layer of eggplant slices in the bottom of the dish. Spread 1/2 cup of the sauce on each of the slices. Sprinkle 1/4 cup of the Parmesan cheese over the sauce and top with the pepperoni slices. Arrange remaining eggplant slices over the bottom layer. Spread the remaining sauce over the final layer. Top with the rest of the cheese and pepperoni. Place in the oven and bake for 30 minutes or until the cheese begins to turn golden brown and bubbly.

Layered Spaghetti Squash Pie

I have to admit, cutting crappy carbs out of my diet has not been too incredibly challenging. I did want a little chocolate after lunch today, but I knew it was just out of habit from being back at school. You see, I really like to have a little stash of chocolate in my desk. Everyday after my lunch I love to indulge in a little, but then a little turns into a lot on a bad day, and a lot becomes out of control on a bad week. In my efforts to cut crappy carbs out for a couple of weeks, I overcame my urge. After brushing my teeth it all passed and I forgot about the chocolate until now. Good news, it is not even an issue right now because this little dinner delight needs to be shared.

Adapted from Weight Watchers, this meal is a goody if you have a hankering for spaghetti or lasagna. You save several calories by swapping the spaghetti squash for the carb loaded pasta. I say this dish is adapted because I've taken a few shortcuts from the original recipe. You can also prepare this dish ahead of time and store it in the fridge until you are ready to bake and serve. Simply prepare the dish, cover, and store. One of my favorite things to do on a busy weekday night.

Layered Spaghetti Squash Pie
adapted from Weight Watchers

2 small spaghetti squashes
1 lb. lean ground Italian turkey sausage
1 jar spaghetti sauce (try to strive for no added sugars or high fructose corn syrup)
15 oz. low-fat ricotta cheese
1/2 teaspoon dried Italian herbs
1/4 teaspoon garlic powder
1 cup shredded 2% mozzarella cheese

Spray a casserole dish with non-stick cooking spray and set aside. Cut the two squashes in half. Use a spoon to scoop out the seeds and discard the seeds. Place the squashes on a microwavable safe dish and microwave on high for 6-8 minutes or until tender. Let cool until you can touch them. Using a fork, rake the strands of squash into the casserole dish. Discard the squash skins. Lightly press the strands into the dish with your hands.

While the squash is softening in the microwave, cook the turkey in a non-stick skillet over medium heat until browned. Add the spaghetti sauce to the turkey. Stir to combine. Pour the sauce over the squash.

In a mixing bowl, combine the ricotta cheese, herbs, and garlic powder together. Spread over the sauce layer. Sprinkle the top with the cheese. At this point you can bake the dish in the oven for 30 minutes at 350 degrees or cover and store the dish in the fridge. When you are ready to bake, let set at room temperature for 10 minutes. Then place in a cold oven and set the oven for 350 degrees. Bake for 30 minutes. No need to preheat.

Grilled Chicken Cobb Salad

OMG! I love me a good cobb salad. The best are made with iceberg lettuce, chopped deli meats, hard boiled eggs, and cheese. Loads and loads of cheese please. When you're out in the middle of no where and have to eat at a diner or truck stop, you can always count on a good ol' cobb salad. They're dependable, unless the lettuce is soggy. That's a bummer. Fortunately, this cobb salad does not have soggy lettuce. It is really quite appetizing if I do not say so myself.

Romaine lettuce and cucumbers provide a nutrient packed bed of crunch that its iceberg cousin just can't compete with. I swapped the deli meats for some lean grilled chicken and bacon for flavor. The cheese you ask? Where's the cheese? Well, it is in the lovely blue cheese vinaigrette that is hiding under all the beautiful toppings. Dependable and flavorful. What more could you ask for?

Grilled Chicken Cobb Salad
inspired by all those diners out there

For the salad:

2 heads romaine lettuce, chopped
1 large cucumber, skinned and chopped
1 cup cherry or grape tomatoes, chopped
4 hard boiled eggs, sliced
6 slices cooked center cut bacon, crumbled
2 cups grilled chicken breast, chopped

For the blue cheese vinaigrette:

1/4 cup lowfat buttermilk
2 oz. crumbled blue cheese
2 tablespoons nonfat Greek yogurt
1 tablespoon mayonnaise
1 tablespoon apple cider vinegar
1/4 teaspoon garlic powder

To assemble the salad, divide all ingredients among four bowls layering the lettuce, cucumber, tomatoes, eggs, bacon, and chicken or serve in one large bowl. To make the salad dressing, whisk all ingredients together until combined leaving a few chunks of blue cheese for flavor. Serve with the salad.

Slim Down Menu Post II

Wow. I must say it has been quite a weekend. While we did enjoy a nice meal of Salmon Caesar Salad, I have not really been feeling my best due to a pesky spider bite. Chalk it up to some kind of Kansas spider that probably would not bother most, but my body apparently does not like. So, I went to primary care yesterday morning. You see, these darn fertility drugs make life a little complicated. There are not many medications I can take. I was glad that I did go in because the doctor on call and his wife also went to the same fertility clinic we are using. He was very understanding and knowledgeable about what could be done. He noticed that there was a perfect outline of the homemade guaz bandaide I made doused with Neosporin. Apparently, I was not only reacting to the spider bite, but also the Neoporin! He said this is very common, but most people don't discover they are allergic to Neoporin because it isn't something we use everyday. What I can do is use polysporin, cortisone cream, and Benedryl. After a couple of very nice Benedryl induced naps and several applications of what I am calling the topical "polysone" cocktail, it is finally looking better. Another joy of fertility drugs is that they can pack on the weight very quickly. While it would be nice to lose a few pounds, my overall goal is to not gain but rather maintain my weight. So, I am keeping a close eye on my diet. Last week's menu really helped as I lost a few pounds. The proof is in the pudding. It is taking a little work, but I've got to keep my body healthy not only for my well being, but also whatever may come along;). I swear my life is an open book right now. Not my typical style, for realzies.

This week's menu is following the same general rules I followed last week- cut out the sugar, white carbs, and go easy on the cheese. No cheese no! Cheese for flavor and calcium yes! It is all about finding the balance that keeps these hormonal cravings at bay and maintains my health. I also am excited to be introducing my new weekly theme- Sunday Salads, Soups, and Sandwiches. For the months of August and September I will be including a Sunday Salad that makes for a light Sunday dinner. The leftovers can be packed for a simple summer lunch. Super excited about this! Here is this week's Sunday Salad and what the rest of the week will look like...

Sunday 8/11           Chicken Cobb Salad with Berries and Yogurt

Monday 8/12          Layered Spaghetti Squash Pie with Cucumber Salad

Tuesday 8/13          Leftovers

Wednesday 8/14     Eggplant Pizza Stacks with Green Beans

Thursday 8/15         Leftovers

Friday 8/16 or         Chicken and Ginger Flat Breads with Edamame
Saturday 8/17

Here is what you will need:

2 lbs. boneless, skinless chicken breasts
1 lb. ground Italian turkey sausage
1 package turkey pepperoni
1 package center cut bacon
1/2 dozen eggs
1 package romaine lettuce
1 package shredded cabbage or cole slaw mix
1 bunch cilantro
1 bunch green onions
1 large or 2 small spaghetti squash
1 large or 2 small eggplant
1 cucumber
1 red pepper
1 pint cherry or grape tomatoes
1 lime
1-inch knob ginger root
1 bulb garlic
1 package gluten free wraps such as Sandwich Petals
2 jars spaghetti sauce
1 bag frozen green beans
1 bag frozen shelled edamame
1 container lowfat ricotta cheese
1 bag shredded 2% mozzarella cheese
1 bag shredded Parmesan cheese
1 small wedge blue cheese
1 pint buttermilk
1 container nonfat Greek yogurt

Pantry items you will need:
Nonstick cooking spray
Mayonnaise
Sesame oil
Rice wine vinegar
Apple cider vinegar
Gluten free soy sauce
Peanut butter or PB 2
Stevia
Garlic powder
Italian herbs

Enjoy your Sunday! I look forward to posting this week!

Salmon Caesar Salad & Garlic Cauliflower "Bread"

Good morning! As promised here is the last recipe to go with last week's Slim Down Menu Post. I also have another awesome, slimming menu planned for this week too. I will be posting it here shortly. For now, here is a little story about this lovely meal.

I about spit my food out last night when Justin said that if salmon were just like this, he wouldn't mind eating once a week. It really was an amazing meal! Lightly seasoned salmon was grilled and served over a bed of crispy romaine lettuce with a light Parmesan dressing. For the side, I whipped up a batch of garlic cauliflower "bread" that is so good you won't miss a single carb.

Salmon Caesar Salad

2 wild Alaskan salmon fillets with bones removed
1/2 teaspoon Old Bay seasoning
4 cups shredded romaine lettuce
1 tablespoon non-fat Greek yogurt
1 tablespoon mayonnaise
1 tablespoon apple cidar vinegar
2 tablespoons lowfat buttermilk
2 tablespoons grated Parmesan cheese
1/2 teaspoon fresh ground black pepper
1/4 teaspoon garlic powder

Heat grill to medium-high heat. Sprinkle the salmon with the Old Bay seasoning. Grill salmon, skin side down for 5 minutes then flip and grill the other side for 5 minutes more. Remove from the grill and set aside. Let rest while you prepare the dressing. To prepare the dressing, whisk the Greek yogurt, mayonnaise, apple cider vinegar, buttermilk, Parmesan cheese, black pepper, and garlic powder together until smooth. Arrange the romaine lettuce on two plates. Top with the salmon and the dressing.

Garlic Cauliflower Bread

1 head cauliflower
1/4 cup liquid egg whites
1/4 cup grated Parmesan cheese
1/2 cup shredded 2% mozzarella cheese
1/2 teaspoon dried Italian herbs
1/4 teaspoon garlic powder

Preheat your oven to 400 degrees. Spray a 9-inch by 13-inch casserole dish with non-stick cooking spray. Set aside. To grate the cauliflower, simple cut the cauliflower into florets. Place half of the cauliflower into your food processor and grate until the consistency of rice. Place the grated cauliflower into a large mixing bowl. Repeat with the remaining half of the cauliflower. Add remaining ingredients and stir until combine. Pour the cauliflower mixture into the casserole dish. Press to compact and form to the dish. Bake for 40 minutes or until the top begins to turn lightly brown. Let set for 5 minutes before cutting and serving.

Non Recipe Recipe- Chicken Club Sammies

Back to school, back to school. It's that time of year and for a special ed teacher, I am just trying to keep my head on straight. This is why it is always nice to make good use of leftovers at home so I can throw together a quick meal such as this...

Really these Chicken Club Sammies were so easy to put together I really can't even call it a recipe. I simply toasted the bread and swapped Wholly Guacamole for mayo. Then layered the lettuce, tomato, red onion, bacon and chicken. To save a few more calories, I served them "open face." Super easy, super tasty.

Chicken Club Sammies
adapted from Cooking Light

4 slices gluten-free whole grain bread
4 tablespoons prepared guacamole
4 lettuces leaves
1 roma tomato, thinly sliced
1/4 of a red onion, thinly sliced
8 strips cooked center cut bacon
2 grilled chicken breasts, thinly sliced

Toast the bread until lightly browned. Spread 1 tablespoon of guacamole on each bread slice. Layer the remaining ingredients and serve. Bon appetite!

* On a side note, I will be posting a menu later today. I am still working on what to put together as it is about to c-r-a-z-y up in here with school starting and other adventures. Stay tuned!

Roasted Tomato & Garlic Zucchini Noodles

I know, I know, I know! You are probably just looking at the title of this post and thinking to yourself, "Hmmm. Another vegarific recipe. Right Sara Nickel. This is really going to fill me up." Well, I am here to prove you wrong. It will fill you up without filling you out! This recipe is also good for using up a bumper zucchini crop. Trust me.

And if you don't like your veggies, it is a very good recipe for getting more vegetables into your diet because it is 100% vegetables. If you do not have a veggie spiralizer such as myself, you can use a potato peeler and shave the zucchini into beautiful wide strips. I tried gently heating the noodles in a sauce pan, but found them equally as tender and tasty raw. If you do not care to make the sauce, a bottled sauce will work fine. Just be sure to check the nutrition labels and ingredients for added sugars. Don't be hesitant! Try it and cut your processed carbs out of the picture! Your blood sugar levels will thank me:)

Roasted Tomato and Garlic Zucchini Noodles

1 pint cherry or grape tomatoes
4 cloves garlic, peeled
1 tablespoon extra virgin olive oil
1/4 cup water
1/4 teaspoon crushed red pepper flakes (optional)
2 large zucchini (I used a combination of yellow and green)
Salt and pepper to taste
Grated Parmesan cheese to taste

Preheat your oven to 350 degrees. Line a cookie sheet with foil and coat with non-stick cooking spray. Spread the tomatoes and garlic on the sheet. Drizzle with the extra virgin olive oil and roast for 45 minutes. Remove from the oven and let cool for 10 minutes. Place the tomatoes, garlic, water, red pepper flakes, salt, and pepper into a food processor. Process until smooth. At this point the sauce can be made ahead and stored in the fridge until you are ready to reheat and serve. When you are ready to serve, cut the ends off the zucchini. Using a potato peeler or veggie spiralizer, make your zucchini noodles. If desired, you can gently heat the noodles and sauce in a pan. The noodles are equally good served raw with the heated sauce. Top with Parmesan cheese if desired.

Chicken, Berry, & Quinoa Salad

How is your Monday going? Things here aren't too bad. All the meals are prepped for the week along with healthy snacks to take back to work with me. Yup, my summer break is officially over 7:30 a.m. tomorrow morning. I've already been back for a couple meetings, but my mind just feels foggy when it comes to thinking about the whirlwind to come. I can't seem to get that song, "Back to life, back to reality," out of my head. Summer went by incredibly too quickly this year. At least I have the leftovers from this salad to keep my energy and spirits up. Maybe it will even help with this mind fog thing too. I can only hope.

This is a recipe do-over from last spring. You can find the original recipe by clicking below. Here, I've added blue berries for an additional antioxidant boost, a bit of quinoa for a healthier carbohydrate, and doubled the dressing which also serves as a marinade for the chicken. My Chicken, Berry, and Quinoa Salad will give you the energy you need to keep going throughout the day.

Chicken, Berry, and Quinoa Salad

inspired by my Chicken & Berry Mixed Greens Salad

For the dressing and marinade:

1/8 cup extra virgin olive oil

1/8 cup balsamic vinegar

Zest of one lemon

1/4 cup fresh squeezed lemon juice

2 tablespoons Dijon mustard

1 tablespoon honey

2 cloves minced garlic

1/2 teaspoon herbs de Provence

Salt and pepper to taste

For the salad:

1 gallon sized resealable plastic bag

4 boneless, skinless chicken breasts

1 cup balsamic dressing, divided (see above)

2 heads romaine lettuce, washed and chopped

2 tablespoons fresh basil, chopped

2 tablespoon fresh mint, chopped

2 tablespoon fresh Italian flat leaf parsley, chopped

1/2 cup red onion, finely sliced

1 cup blueberries

1 cup strawberries

1 cup cooked quinoa

To make the salad dressing and marinade: Blend all ingredients together in an electric blender or immersion blender until smooth.

To make and assemble the salad: Preheat your grill to medium-high heat. While the grill heats, place the chicken and 1/2 cup of the dressing mixture into the bag. Seal the bag and shake until the chicken is coated in the marinade. Let the chicken marinate for 12 minutes. With tongs, remove the chicken from the bag and place on the grill. Discard the marinade. Grill for 6-8 minutes. Turn and grill for 6-8 minutes more or until a meat thermometer stuck on one of the breasts reads 165 degrees. Remove from the grill. Set aside and rest for 5 minutes before slicing into 1-inch strips.

Meanwhile, mix together the romaine lettuce, basil, mint, and parsley in a large serving bowl. Divide the mixture evenly over 4 plates. Top each plate with 2 tablespoons of the red onion, 1/4 cup blueberries, 1/4 cup strawberries, and 1/4 cup quinoa, one sliced chicken breast. Serve with the remaining balsamic dressing.

Slim Down Menu Post

Hello! I must say, this summer has been one of the best despite some of the life hurdles that got in the way late last month. Good news, it's a new month! A new month packed with activity which is the perfect opportunity to clean up the eats around the Nickel kitchen so we have the energy to endure the action. Really I don't indulge too much, but there have been some slip ups. Even with trying my best to keep gluten out of the picture. I haven't been eating bagels or loaves of wheat bread, but a good example of not being as cautious happened last night. I was out with some dear friends and we ordered a round of happy hour appetizers. Most of those apps would have been what you would think were gluten free, but I neglected to care about all the gluten contamination that occurs when one dines out. Last night I suffered one of many nights I've experienced this summer with the classic tummy cramps and frequent trips to the restroom in the middle of the night. My belly looks a bit swollen:( I've also broken out in a little bit of a rash on the back of my arms from prior incidents which hasn't happened in almost 2 years. This reminds me it is now time to get back to eating lean, clean, and trying my best to avoid gluten contamination.

What does clean and lean look like? How am I avoiding gluten contamination? Lean and clean just means upping the veg and cutting out the mass quantities of carbs, cheese, and sugar I've been indulging in due to stupid stress. Trust me, there is a little wiggle room for cheese! I could never cut out cheese. There will just be less of it. I also plan on adding yoga back into my weekly workout regime to curb daily stress. To avoid gluten contamination, I need to be prepared by packing lunches, snacks, and eating out less. But not to totally isolate myself from the social joys of dining in a restaurant, I need to be more cautious about what I order, where I eat, and voice my issues to serving staff.

This week's menu is packed with veg and summer salads. To save a little time, I plan to marinate and grill up some extra chicken breasts which will serve double duty for lunchtime salads and another mid-week meal. Some meals you may recognize from earlier posts. I'm planning to revamp them into new, lighter favorites. Join me in my quest this week! You won't be disappointed!

Sunday 8/4          Chicken, Berry, and Quinoa Salad with Light Balsamic Vinaigrette

Monday 8/5         Roasted Tomato & Garlic Zucchini Noodles with Steamed Green Beans

Tuesday 8/6         Leftovers

Wednesday 8/7    Open Face Club Sammies with Veggie Sticks and Hummus

Thursday 8/8        Leftovers

Friday 8/9 or        Salmon Caesar Salad with Garlic Cauliflower Sticks
Saturday 8/10  

Here is what you will need:

2 lbs. boneless, skinless chicken breasts (I plan on buying bulk portions at Costco that are already portioned                                                               into 4 oz. pieces. If you are doing this, you will need 4-6 pieces)
1/2 lb. salmon (Again, I am using bulk portions from Costco. This will be about 2 pieces of salmon)
1 package center cut bacon
1 bunch Italian flat leaf parsley
1 bunch basil (I will use the bunch from my herb garden)
1 bunch mint (Again more from my herb garden)
1 package romaine lettuce (I plan to get the three pack with three heads of romaine, wash and cut my own)
1 container strawberries
1 container blueberries
2-3 lemons
1 avocado
1 red onion
1 bulb garlic
1 pint cherry or grape tomatoes
2 roma tomatoes
1 red pepper
1 package baby carrots
1 bunch celery
2 large zucchini
1 head cauliflower
1 container prepared hummus
1 loaf gluten-free whole grain bread
1 box quinoa
1 container Parmesan cheese
1 bag shredded 2% mozzarella cheese
1 container liquid egg whites
1 container nonfat Greek yogurt
1 bag frozen green beans

Pantry items you will need:

Extra virgin olive oil
Balsamic vinegar
White wine vinegar
Dijon mustard
Honey
Herbs de Provence
Salt and Pepper

I hope you all have a lovely weekend!