tag:blogger.com,1999:blog-15131838650513636452024-03-13T22:06:41.865-05:00A Nickel's Worth of NewsCatch up on Nickel news and what we've got cooking!MrsNickhttp://www.blogger.com/profile/05911570338994280284noreply@blogger.comBlogger513125tag:blogger.com,1999:blog-1513183865051363645.post-55723981413173023202015-01-27T19:39:00.001-06:002015-01-27T19:39:47.834-06:00Zucchini Noodle BologneseWow! I can hardly believe tomorrow is Wednesday! Not that I'm counting down the days, but I do look forward to sleeping in a little. We also have a basketball game to look forward to and I only have two more weeks left of my 6 week challenge. Believe it or not, I am becoming a morning worker outer. That is something to be said for someone who has never been much of a morning person.<div>
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If you too have been following some sort of New Year's resolution, challenge, or are looking for healthier Italian fare, this recipe is it! Zucchini noodles replace the pasta adding an easy additional serving of veg to your day. Plus, flavor is not sacrificed with this bolognese sauce. I simply swapped out the fatty meat trio of ground beef, pork, and sausages for lean, ground Italian turkey sausage and a few slices of chopped center cut bacon. In the words of the Bear, "Even if it's just a little bacon, everything is better with bacon."</div>
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If you do not have a veggie spiralizer, no problem! Simply use a vegetable peeler to create beautiful ribbon like noodles. If you don't feel like putting the work into the noodles, just slice the zucchini into disks. No matter what, you will not be disappointed!</div>
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<b>Zucchini Noodle Bolognese</b></div>
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Serves 4</div>
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1 teaspoon olive oil or grape seed oil</div>
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3 slices center cut bacon, chopped</div>
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1/2 cup yellow or white onion, finely chopped</div>
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1/4 cup carrot, finely chopped</div>
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1/4 cup celery, finely chopped</div>
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2 cloves garlic, minced or pressed</div>
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1 lb. lean ground Italian turkey sausage</div>
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1 jar marinara sauce</div>
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2-4 zucchini (depending on size)</div>
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Heat oil over medium heat in a large soup pot. Add bacon and cook for 3-4 minutes, stirring occasionally, or until the bacon begins to turn slightly brown. Add the onion, carrot, celery, and garlic. Stir to combine. Cook for 5-6 minutes, stirring occasionally until the veggies begin to soften. Add the turkey sausage. Cook, stirring a little more frequently to break up the turkey, for 6-8 minutes or until the turkey is brown and cooked through. Add the marinara sauce. Stir to combine. Cover and turn the heat down to low. Simmer for 20-30 minutes, stirring every so often, to allow the flavors to marry together. </div>
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At this point, you can cool the sauce and store in a container in your refrigerator until you are ready to serve if you choose. To make the zucchini noodles, trim the ends off each zucchini. Follow the directions for using your vegetable sprializer. If you are using a vegetable peeler, your noodles will be more like ribbons. I like to heat my noodles in a nonstick pan over medium-high heat for 3-4 minutes before serving to give them an al dente texture, but if you are serving your sauce right away, you can skip this step. Enjoy!</div>
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MrsNickhttp://www.blogger.com/profile/05911570338994280284noreply@blogger.com0tag:blogger.com,1999:blog-1513183865051363645.post-87301316421520258932015-01-24T09:55:00.000-06:002015-01-24T10:05:35.448-06:00Staying Healthy Menu PostGood Saturday morning to you all! I think Saturday is my favorite day of the week. Today, the in-laws will be coming for their first visit to see our new house. Knowing the pool at the motel will take our niece's top priority, we also have a trip to Rube's, one of the restaurants in the area that we've wanted to try, and a batch of chocolate chip cookies ready for my father in-law's birthday. Should be some good, quality family time.<br />
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We will be headed to the grocery store shortly, as the family should be arriving early this afternoon. So, I thought I'd sneak in a quick menu post. Yes! I did achieve one of my goals for the week; getting everything posted and hanging in there with the blog:). Blogging will continue to be one of my goals. I'm also hoping to continue my morning workouts, working towards my 100 miles of cardio by Valentine's Day, and of course eating lean, green, and clean! This week's menu should help accomplish clean eating endeavors. Sunday's soup is one that I posted long ago when I had just started recipe blogging--<a href="http://anickelsworthofnews.blogspot.com/2012/01/collisions-cauliflower-cheese-soup.html">Cauliflower Cheese Soup</a>. If you decide to check this recipe out, you will see I had just experienced a minor car accident that jacked up my back and neck for a while. Hopefully, there will be no collisions this time. Next, to start the work week off on an even healthier note, I'll be pulling out my veggie spiralizer to make some zucchini noodles for my Zucchini Noodle Bolognese. Finally, mid-week I'll be spicing things up a little with some Mango Salsa Chicken. Did you know mangos are in season right now? I just heard about it on the news and it sparked my enthusiasm to cook with the lovely tropical fruit. Here is the official rundown:<br />
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Sunday 1/25 <a href="http://anickelsworthofnews.blogspot.com/2012/01/collisions-cauliflower-cheese-soup.html">Cauliflower Cheese Soup </a>with Salad<br />
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Monday 1/26 Zucchini Noodle Bolognese with Steamed Mixed Veggies<br />
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Tuesday 1/27 Leftovers<br />
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Wednesday 1/28 Mango Salsa Chicken with Asparagus<br />
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Thursday 1/29 Leftovers<br />
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Here are the items you will need to make this happen:<br />
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4 boneless, skinless chicken breasts<br />
1 lb. lean, ground Italian turkey sausage<br />
1 package center cut bacon<br />
1 bunch fresh asparagus<br />
2-4 zucchini (depending on size)<br />
1 bag baby carrots<br />
1 bunch celery<br />
1-2 mangos<br />
1 jalapeno<br />
1 lime<br />
1 bunch cilantro<br />
1 red onion<br />
2 yellow or white onions<br />
1 bulb garlic<br />
1 32 oz. carton low-sodium chicken broth <br />
1 jar spaghetti sauce (I am loving Aldi's Simply Nature Marinara sauce right now!)<br />
1 bag frozen cauliflower<br />
1 bag frozen mixed vegetables<br />
Skim milk<br />
1 brick 2% Velveeta cheese<br />
1 bag shredded 2% cheddar cheese<br />
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Pantry items you will need include:<br />
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Corn starch<br />
Grated Parmesan cheese (I know this is stored in the refrigerator, but it is something we always have on hand, so I'm considering it a pantry item today)<br />
Salt<br />
Pepper<br />
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Have a great weekend! <br />
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<br />MrsNickhttp://www.blogger.com/profile/05911570338994280284noreply@blogger.com0tag:blogger.com,1999:blog-1513183865051363645.post-34885175834088467132015-01-22T18:32:00.002-06:002015-01-22T18:32:20.567-06:00Walking BeanitosFirst, I need to let you know that the menu took a bit of a change when the Bear discovered that I had planned for salsa salads. He asked, "Is this going to be like taco salads?" I said, "Well, sort of." He then replied, "Can I help you with an idea?" How cute! My husband wanting to help me with the blog! Of course, I said yes. Here is the rest of the story.<br />
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When we announced to our families that we were officially moving back to Iowa, the first thing Justin's dad did was buy us season Iowa State men's basketball tickets. Iowa State basketball games are a Nickel father-son family tradition. Needless to say, it has been an exciting season so far; but, what I love the most are the traditions. The walk to Hilton, being there for the ISU pep band as they play around the coliseum, watching the players and Coach Hoiberg walk into the gym, the infamous Clone Cones, and finally-to my subject tonight-walking tacos.<br />
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What is a walking taco? Depending on your region, you might also know the walking taco as a Frito pie. It is simply a bag of corn chips, cut along the longer side, filled with taco meat, lettuce, cheese, and other traditional taco toppings. At Hilton Coliseum, they use Doritos. This is what I am most familiar with from other similar game day foods that were sold at my high school concession stand. Fritos can also be used as well as a very thick chili-like topping in place of taco meat. Regardless, it is pretty damn tasty. I had forgotten about how traditional this sort of fair was until getting back to my roots. Long story short, the Bear thought this was the perfect opportunity to lighten up the traditional walking taco.<br />
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In my Walking Beanitos recipe, the Doritos/Fritos are switched out for Beanitos. Have you tried these chips? Seriously these chips are highly addictive! Next, I swapped out the beef for lean ground turkey. Sprinkled with light cheddar cheese and a dollop of light sour cream, the experienced walking taco connoisseur would love the change up.<br />
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<b>Walking Beanitos</b><br />
Serves 4<br />
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4 1.5 oz. bags Nacho Cheese Beanitos chips (these are the personal serving bags)<br />
1 teaspoon olive oil or grape seed oil<br />
1/2 cup diced yellow or white onion<br />
1 lb. lean ground turkey<br />
1 14.5 oz. can fire roasted salsa style tomatoes<br />
1 teaspoon chili powder<br />
1/2 teaspoon ground cumin<br />
1 14.5 oz. can white beans, drained and rinsed<br />
4 cups lettuce, chopped<br />
1 cup shredded 2% cheddar cheese<br />
Light sour cream, taco sauce, diced green onion, jalapenos, etc. for topping<br />
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Heat oil in a medium sized nonstick skillet over medium heat. Add the onion. Saute, stirring occasionally, for 5-6 minutes or until the onions become translucent in color. Add the turkey. Cook, stirring occasionally to break up the meat, until the turkey is browned. Add the tomatoes, chili powder, cumin, and beans. Stir to combine. Cook for 5-6 minutes or until the salsa has thickened. Remove from heat.<br />
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Cut the chip bags along the longer side. Top with the lettuce, meat, and other toppings. Serve along with a fork, the bag acts as an instant bowl, so you can walk with your taco salad :).<br />
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<br />MrsNickhttp://www.blogger.com/profile/05911570338994280284noreply@blogger.com1tag:blogger.com,1999:blog-1513183865051363645.post-42420818956344882852015-01-20T17:47:00.004-06:002015-01-20T17:52:57.083-06:00Slow Cooker Chicken & Pepper Saute with Goat CheeseHow is your week going? So far, mine has not been too shabby. Yesterday, I was fortunate to have the day off in honor of Dr. Martin Luther King Jr. That provided time to get my hair cut and colored, finish cleaning my house, and prepping some things I did not get done on Sunday while this lovely gem of a meal cooked away in my slow cooker. Today, I managed to get my biscuits out of bed and squeeze in a little HIIT workout before work. Then, I came home, took this lovely photo, squeezed in another quick workout with my arms and abs, and now I'm blogging with you. I know you were maybe a little worried that I might not come back again after my last few attempts to get back to blogging; but, here I am. It is all about small, achievable steps. Now let's talk about dinner shall we?<br />
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This meal is light, lean, and a majority of it can simmer away in your slow cooker while you multitask your day until your heart's content. To round out the rest of the meal, I steamed some green beans and made a batch of cauliflower puree. Cauliflower puree is an awesome alternative to mashed potatoes. I simply steam 1 bag of frozen cauliflower in low sodium chicken broth until softened. Drain the chicken broth and place the cauliflower in a food processor. I had a dollop of light sour cream and 1/4 cup grated Parmesan cheese, give it a whirl until it is all creamy and smooth. Finish with a dash of salt and pepper and that's it! Served along side this chicken dish and you've got a five start weeknight meal!<br />
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<b>Slow Cooker Chicken and Pepper Saute with Goat Cheese</b><br />
Serves 4<br />
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1 lb. boneless, skinless chicken breast cut into 1-inch cubes<br />
1/2 cup yellow or white onion, thinly sliced<br />
1 14.5 oz can diced tomatoes with garlic, drained<br />
1/2 cup roasted red pepper, thinly sliced<br />
1 teaspoon Herbes de Provence<br />
1/4 teaspoon salt<br />
1/4 teaspoon freshly ground black pepper<br />
4 oz. crumbled goat cheese<br />
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Place the chicken, onion, diced tomatoes, red pepper, herbs, salt, and pepper into your slow cooker. Cover and set on low for 4 to 6 hours. Sprinkle the goat cheese over the chicken before serving.MrsNickhttp://www.blogger.com/profile/05911570338994280284noreply@blogger.com0tag:blogger.com,1999:blog-1513183865051363645.post-42965411871391516862015-01-17T10:07:00.002-06:002015-01-20T17:48:16.205-06:00Happy 2015 Menu PostGood morning A Nickel's Worth of News readers! And, Happy New Year to you all! To update you, since my last post in October, life in the Nickel house is going well. We are finally settled into our new home, re-establishing our routines, and learning how to balance our new career lives with home life. It has been a little bit of a journey. I quickly realized that trying to get back into blogging even after moving into our house would be quite challenging with my new responsibilities and roles. I have been grappling since October as to how to make my personal hobby more manageable. I did not want to give up.<br />
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What will be different? The good news, not much will change. I still want to bring you healthy, gluten-free recipes that are easy to put together and taste good. The last three months have been an experiment for me in relying on past recipes and discovering new recipes that are manageable to put together on a weeknight. I feel that I have finally achieved a balance! So, what you will see are some recipe repeats and one or two new recipes per week.<br />
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I don't know about you, but I am not one for New Year's resolutions. I am more of a goal setter. Goal setting has always been a part of my everyday life. Last year, my goal was to run a 10k by May. This year, I plan to continue my running endeavors. Thursday, I signed up for the <a href="http://lc10k.com/leprechaun-chase-10k-iowa/">Leprechaun Chase</a> again. I loved this race last year! It was such a huge accomplishment for me and encouraged me to not fall off the running bandwagon throughout the winter months. To help support my efforts, this year I've been more focused on my nutrition and cross training with whole body toning. I've been participating in the <a href="http://toneitup.com/2014/12/new-years-love-your-body-challenge/">Love Your Body Challenge</a> with my favorite trainers Karina and Katrina from <a href="http://toneitup.com/">Tone it Up</a>. This particular challenge runs until Valentines Day. I joined their program back in April with their Bikini Body Challenge, but experienced an epic fail when I had to have my gall bladder removed. Shortly after that, we moved back to the great state of Iowa, started our new jobs, and the rest is history. Now that I've struck the balance in my new life, I've been able to commit! I am 3 weeks in and feeling great. The hard work I've been putting into the challenge has helped my training and I am up to running a solid 3 miles without too much of a struggle.<br />
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To supplement my efforts, I know nutrition is key. With that in mind, however, I do not believe in giving up satisfaction. This week's menu, as always, is packed with lean proteins and veggies recipes that nourish your body, but don't give up flavor. Sunday is soup night. Remember my Sunday Soups? I'm bringing back an old satisfying favorite with <a href="http://anickelsworthofnews.blogspot.com/2014/03/my-veggie-chili.html">My Veggie Chili</a>. I know, I know, I had a chili recipe from my last post in October, but we love our chili here in Iowa ;). Next up, I have a new recipe to share with you. Stay tuned for Monday's meal, Chicken and Pepper Saute with Goat Cheese. This meal can be thrown together quickly and rounded out with some fantastic sides such as green beans and cauliflower puree. Later in the week, we will enjoy another meal that can be put together in a flash, Turkey and White Bean Salsa Salads. It will be a great week of eats! Here is the rundown:<br />
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Sun. 1/18 <a href="http://anickelsworthofnews.blogspot.com/2014/03/my-veggie-chili.html">My Veggie Chili </a><br />
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Mon. 1/19 Chicken and Pepper Saute with Goat Cheese, Green Beans, and Cauliflower Puree<br />
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Tues. 1/20 Leftovers<br />
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Wed. 1/21 Turkey and White Bean Salsa Salads<br />
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Thurs. 1/22 Leftovers<br />
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Items you will need include:<br />
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4 boneless, skinless chicken breasts<br />
1 lb. lean ground turkey<br />
2 yellow or white onions<br />
1 bunch green onions<br />
1 bulb garlic<br />
1 green pepper<br />
1 bunch celery<br />
1 bag baby carrots<br />
1 bag of your favorite lettuce or salad blend<br />
1 14.5 oz. can kidney beans<br />
1 14.5 oz. can chili beans in chili gravy<br />
1 14.5 oz. can white beans (navy or cannelini)<br />
1 14.5 oz. can diced chili ready tomatoes<br />
1 14.5 oz. can diced tomatoes with onion and garlic <br />
1 14.5 oz. can fire roasted salsa style tomatoes<br />
1 28 oz. can tomato sauce<br />
1 jar roasted red peppers<br />
1 32 oz. box low sodium chicken broth<br />
1 container grated Parmesan cheese <br />
1 bag frozen green beans<br />
1 bag frozen cauliflower<br />
1 container light sour cream<br />
1 bag shredded 2% cheddar cheese<br />
4 oz. goat cheese<br />
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Some pantry items you will need include:<br />
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Chili powder<br />
Ground cumin<br />
Dried oregano<br />
Herbs de Provence or dried Italian herbs<br />
Salt<br />
Black pepper<br />
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I hope you enjoy your weekend! I look forward to sharing with you :). <br />
<br />MrsNickhttp://www.blogger.com/profile/05911570338994280284noreply@blogger.com0tag:blogger.com,1999:blog-1513183865051363645.post-16196076212254315182014-10-14T17:26:00.001-05:002014-10-14T17:26:40.722-05:00Vegan Walnut ChiliHow is your week going so far? We have been experiencing some very fall like weather. I would actually call it more of a squall. We've been hit with about 48 hours straight of cold, windy, very wet weather. I've been fighting a bit of a cold, so the climate just makes me want to cozy up under the blankets and sleep. It is nice to have this chili on hand to quickly heat up and serve over some comforting baked potatoes.<br />
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As I was looking over past recipes, I came across a few from my <a href="http://anickelsworthofnews.blogspot.com/2013/03/pinspiring-menu-post.html">"Pinspiring" Menu Post</a> back in March of 2013. In this menu post I had tested out several recipes I had "pinned" but had yet to try. In one of my favorites, the <a href="http://anickelsworthofnews.blogspot.com/2013/03/pinspiring-recipe-2-vegan-taco-salad.html">Vegan Taco Salad</a>, I used a lentil and walnut mixture in place of ground beef. I thought, "Why not try the walnuts in the chili?" So, I did. The Bear didn't even know the meat was missing. Besides the fact he had no idea about all of the heart healthy antioxidants and healthy fats he was eating. Winner, winner, meat-free dinner!<br />
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The trick to substituting the walnuts for the ground beef is to soak the nuts in water for at least 8 hours or overnight. The nuts absorb some of the water and soften. When lightly processed and simmered in the soup, the texture magically transforms into that of ground meat. These vegans really have some great tricks up their sleeves!<br />
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<b>Vegan Walnut Chili</b><br />
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Nonstick cooking spray<br />
2 cups English walnuts, soaked in water for 8 hours or overnight<br />
1 yellow or white onion, finely chopped<br />
1 green bell pepper, finely chopped<br />
2 stalks celery, finely chopped<br />
2 cloves garlic, minced or pressed<br />
1 15 oz can kidney beans, drained and rinsed<br />
1 15 oz can chili beans in chili gravy, undrained<br />
1 15 oz can chili ready diced tomatoes<br />
4 12 oz cans low sodium V8 vegetable juice<br />
1 tablespoon chili powder<br />
1 teaspoon ground cumin<br />
1/4 teaspoon salt<br />
1/8 teaspoon freshly ground black pepper<br />
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Heat a large soup pot over medium-low heat. Spray with nonstick cooking spray. Add the onion, green pepper, celery, and garlic. Cook, stirring occasionally, for 5-6 minutes until the vegetables begin to soften. While the vegetables are softening, drain the walnuts. Pulse in a food processor until the nuts become the consistency of ground meat. Add the nuts to the vegetables. Stir. Add the remaining ingredients. Stir to combine. Lower the heat to a simmer. Let the chili simmer, stirring occasionally, for 45-60 minutes to let the flavors marry together. Remove from heat. Serve with all of your favorite chili toppings or over baked potatoes with all of your favorite baked potato toppings. This would be a great recipe to accommodate for your vegetarian friends or as a healthy alternative for your family!MrsNickhttp://www.blogger.com/profile/05911570338994280284noreply@blogger.com0tag:blogger.com,1999:blog-1513183865051363645.post-48166490707762706562014-05-04T09:59:00.000-05:002014-05-04T09:59:03.609-05:00Why that Beautiful Menu Never HappenedI know some of you have probably wondered where I've been the last week. I had such a beautiful and healthy menu planned for last week. Unfortunately, this all went down hill starting Monday night. After forcing myself out on a run, I started to not feel very good. My stomach sounded like a water cooler with slight shooting pains on my upper right side. I felt that nauseated on again off again feeling. I attributed this to gas as I had been eating a fair amount of veggies throughout the day. After only eating about half of my dinner, I just decided to take some ibuprofen and go to bed.<br />
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I slept, sort of, then woke up in another bout of pain. After laying in bed, listening to my gurgling bowels, I took more ibuprofen and sort of fell back to sleep. When I woke up, I was still in a little bit of pain and still felt a little nauseated, but decided to tough it out and go to work. I ate a little bit of my breakfast and then headed out to teach third grade math. Within the hour, the pain came back. This time it was far worse. The kids, started noticing my rosy cheeks turning completely white. At 9:15, I bee-lined it to the bathroom and threw up. That's when things went even further south. I could not stop throwing up. When I thought there would be a little break, I told my principal and the head secretary that I needed to go home. And then had to quickly leave that conversation to go throw up again. I could not even drive home.<br />
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So, trash can in hand, my principal drove me home while the assistant principal followed us in my car. I was throwing up on and off the entire time. I'm thankful they helped me out, but totally embarrassed I threw up in her car. If I could make them a thank you card it would start with something like, "You know you have amazing bosses when..." I don't really remember much, but she did call my husband on the way and told him to meet us at the house as I was refusing that she take me to the emergency room. After climbing up the steps and blacking out in the bathroom, the next thing I remember is the Bear picking me up, placing me in the car with the trash can from work, and heading to the E.R. They gave me a good does of anti-nausea medication and pain meds, drew some blood, and did an ultrasound of my abdominal region. Since I do not have my appendix, they were thinking it might be my gall bladder. The ultrasound did not show any signs of gall stones, however, my liver enzymes were elevated. So, I was admitted into the hospital.<br />
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The following day, they did a pipida scan. A pipida scan is a CT scan where they intravenously give you some dye. Next, they intravenously feed you the equivalent of a Thanksgiving meal to see how your liver and gall bladder react. Things got real. In the middle of the scan, I was in the same amount of pain I was in the day before. I thought I was going to die. Turns out my gall bladder was very inflamed and only functioning at about 10%. Thus, messing with my liver and causing bad things to happen. So, the gall bladder came out later that day. The next day I went home and here I am recovering from all the craziness. I am still in a lot of pain from the surgery, but believe it or not, I am feeling so much better. Looking back, I think my gall bladder had been causing me a lot of issues. This past year, holiday meals even while gluten free, were not as enjoyable. I always felt terrible after going out to eat. I tried curing these issues by eating healthier and healthier, which was not a bad thing; but, no matter what, my faulty gall bladder needed to go.<br />
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On top of the gall bladder removal, the doctors have diagnosed me with a full fledged gluten intolerance after my appendix and gall bladder issues. Before, it was a just a sensitivity, but now it is legit. I am to remain on my gluten free diet as well as a fairly low fat diet. I can start adding more fat back into my diet in about a month or so as it will take my digestive system a while to adjust to no longer having a gall bladder. This week I plan to take time to recover. I hope to be back at blogging again soon! Until then, please enjoy any past recipes and menu posts. Have a great week!MrsNickhttp://www.blogger.com/profile/05911570338994280284noreply@blogger.com2tag:blogger.com,1999:blog-1513183865051363645.post-79937886341834904372014-04-28T18:18:00.000-05:002014-04-28T18:18:19.102-05:00Pineapple-Cilantro SlawI've been making the same <a href="http://anickelsworthofnews.blogspot.com/2012/02/i-love-tacos.html">Cilantro Lime Slaw</a> for quite some time. It is a staple side dish in the Nickel house and pairs incredibly well with BBQ, Tex-Mex, and even seafood. Last night, I thought I'd give it an update. I think this version would stand up well to any BBQ, Tex-Mex, seafood, or even Asian cuisine.<br />
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Isn't it just beautiful? This week's foods are all about slimming down and feeling good. If you are having a bad day or maybe feel a little negative, you can look at this colorful salad and maybe feel a little better. You don't even have to taste it. I feel happier just looking at it. Here sunny shiny pineapple gives the cool and creamy cilantro dressing a sweet surprise. Not too sweet though. Just enough sweet to let you know its there and summer is right around the corner.<br />
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<b>Pineapple-Cilantro Slaw</b><br />
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1 bag shredded cabbage or cole slaw mix<br />
1 red bell pepper, thinly sliced<br />
2 cups fresh pineapple, chopped into small cubes<br />
2 cups low fat buttermilk<br />
1 cup roughly chopped cilantro (if you are not a fan, feel free to use less)<br />
1 bunch green onions, chopped<br />
Zest of 2 small limes or 1 large lime<br />
Juice of 2 small limes or 1 large lime<br />
1 teaspoon stevia (optional if you do not like your dressing on the slightly sweet side)<br />
1/2 teaspoon salt<br />
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In a large bowl, mix together the cabbage, red pepper, and pineapple. Set aside. In a blender, mix together the buttermilk, cilantro, green onions, lime zest, lime juice, stevia, and salt until smooth. This dish can be made ahead of time if you are taking it to a party. Simply store the dressing separate from the salad. When you are ready to serve, pour the dressing over the salad. Toss until everything is well coated.<br />
<br />MrsNickhttp://www.blogger.com/profile/05911570338994280284noreply@blogger.com0tag:blogger.com,1999:blog-1513183865051363645.post-87039530184528251692014-04-27T12:15:00.001-05:002014-04-27T12:15:31.544-05:00Feel Good Food Menu PostAfter a <a href="http://anickelsworthofnews.blogspot.com/2014/04/teachers-lounge-inspired-menu-post.html">last week's</a> worth of seriously amazing eats (hello <a href="http://anickelsworthofnews.blogspot.com/2014/04/bacon-lasagna.html">Bacon Lasagna</a>), I realized we probably need to clean up our eats a bit. Bikini season is just around the corner. And, while I did use some self-control in my bacon lasagna filled world last week, it is time to get back on track. It is time to get movin' and groovin' again with the activity, get toned up, and feel seriously good about myself. Too honor this, I am off to a good start. I made it out the door for a nice little run this morning before the rain and hail. Not too shabby!<br />
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This week's menu focuses on all of the above. These are meals that will fill you up and fuel your workouts without filling out your waistline. To continue my healthy streak today, I will be using my <a href="http://anickelsworthofnews.blogspot.com/2014/04/sweet-asian-glaze.html">Sweet Asian Glaze</a> to spice up my chicken burgers. I plan to update my usual <a href="http://anickelsworthofnews.blogspot.com/2012/02/i-love-tacos.html">Cilantro Lime Slaw</a> into an even better slimming side. Meatless Monday is a meal in a bowl with my version of the Pinterest recipe for Mexican Quinoa Bowls. Wednesday I plan to spice up my chicken with a blackened chicken served over a beautiful spinach and almond salad. Finally, to end the week I'm going to make some simple Garlic Chicken and Hummus Flatbreads. Here is the official slimming rundown:<br />
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Sunday 4/27 <a href="http://anickelsworthofnews.blogspot.com/2014/04/sweet-asian-glaze.html">Sweet Asian Glazed</a> Chicken Burgers with Pineapple-Cilantro Slaw<br />
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Monday 4/28 Protein Packed Mexican Quinoa Bowls<br />
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Tuesday 4/29 Leftovers<br />
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Wednesday 4/30 Blacked Chicken over Spinach and Almond Salad<br />
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Thursday 5/1 Leftovers<br />
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Friday 5/2 Garlic Chicken and Hummus Flatbreads with Salad<br />
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A few of the items you will need include:<br />
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1 package chicken burgers (I plan to use Weight Watchers)<br />
4-6 skinless, boneless chicken breasts (depending on size)<br />
1 bunch cilantro<br />
1 bunch green onions<br />
1 red pepper<br />
1 zucchini<br />
1 container fresh pineapple (I bought some already cubed from the deli section, if you cannot find any canned would be fine. Just make sure it is packed in its own juice not syrup.)<br />
1-2 limes (depending on size)<br />
1 bag baby spinach<br />
1 bag slaw mix<br />
1 container of your favorite hummus<br />
1 jar roasted red peppers (packed in water not oil)<br />
1 14.5 oz can diced tomatoes<br />
1 14.5 oz can black beans<br />
1 bag or can or jar almonds (you will need about 1/2 cup if you choose to buy from the bulk section)<br />
1 package gluten-free wraps (I will be using Sandwich Petals Agave Garlic)<br />
1 box or bag quinoa (If buying from the bulk section you will need 1 cup)<br />
1 bag frozen corn<br />
1 quart buttermilk<br />
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Pantry items you will need include:<br />
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Nonstick cooking spray<br />
Extra virgin olive oil<br />
Nut oil (such as walnut oil)<br />
Apple cider vinegar<br />
Pure maple syrup<br />
Stevia<br />
Dijon mustard<br />
Taco seasoning<br />
Blackening seasoning<br />
Cayenne pepper<br />
Black pepper<br />
Salt<br />
Xanthan gum<br />
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Enjoy the rest of your weekend! I look forward to sharing with you all throughout the week!MrsNickhttp://www.blogger.com/profile/05911570338994280284noreply@blogger.com0tag:blogger.com,1999:blog-1513183865051363645.post-47953862085693359672014-04-27T11:22:00.003-05:002014-04-27T11:23:27.336-05:00Sweet Asian GlazeIt is hard to make a healthy meal on a Friday night. Everyone is tired from the long work week. I understand the last thing anyone wants to do is add one more thing to their weekend to-do list. Had I not already thawed the chicken, I too would have dined out or ordered in. Somehow though, I found the energy to throw this meal together. I'm glad I did.<br />
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This meal was healthy, filling, and tasted like my own hibachi grill meal. The Bear actually asked me if I had gone to the local hibachi grill place we like to go to and bought some of their sauce. It was that good!<br />
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To make this meal lightening quick, I made grilling packets for the vegetables. I know I originally said these were going to be kabobs in my menu post, but the grilling packets were a lot easier. All you have to do is spray a 12 inch piece of foil with nonstick cooking spray, lay or vegetables on top of the foil, and drizzle a little bit of the glaze over the veg. Then, fold the foil and place on the grill. I made one packet for the asparagus and one for the zucchini, peppers, and onion. You could use whatever vegetables you like, but the glaze is the key to making this meal taste like your own Japanese steakhouse.<br />
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<b>Sweet Asian Glaze</b><br />
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1/4 cup soy sauce (I used San-J Organic Tamari)<br />
2 tablespoons ketchup<br />
1 tablespoon sriracha sauce<br />
1 tablespoon Dijon mustard<br />
1 tablespoon fresh grated ginger<br />
2 teaspoons stevia<br />
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Whisk all ingredients together in a small dish. Use over grilled or sauteed veggies and meats as you please.<br />
<br />MrsNickhttp://www.blogger.com/profile/05911570338994280284noreply@blogger.com0tag:blogger.com,1999:blog-1513183865051363645.post-37175446019068137212014-04-24T17:18:00.001-05:002014-04-24T17:25:44.705-05:00Bacon LasagnaThis recipe is inspired by one of the hard working paraprofessionals in our school. I cannot say enough about how much I value their work and dedication to the students. So, I felt the need to honor my dear lunch buddy, Meghan. Your Dad's bacon spaghetti ignited the spark for this truly awesome recipe. Hold on to your tablecloth! This is a good one!<br />
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I feel like lasagna is one of those recipes everyone needs to know how to make. You can happily feed your family, a large crowd, and entertain with this hearty, Italian comfort dish. To take this lasagna to the next level, I used bacon in place of ground beef or sausage. Yes, bacon! All I can say is it is AMAZING! I happen to love center cut bacon. It is lower in fat, but still has all of the bacon goodness that turkey bacon just can't match. I also added a little spinach. Just to sneak in a little veg.<br />
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You will want to prepare this lasagna AHEAD! Yes Mr. A- <b>PREPARE THIS BACON LASAGNA AHEAD OF TIME! </b>(Bold and capitalized just for you) Get it all ready, cover it, and store it in your fridge until you are ready to bake and serve. This will save you time. There is enough liquid to cook the noodles for you without having to boil them ahead of time. Preparing the dish ahead of time also helps your lasagna to not be a runny mess on your plate. Just like I dislike soggy cereal on my leftover cheesy potato casserole, I do not like runny lasagna.<br />
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<b>Bacon Lasagna</b><br />
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Nonstick cooking spray<br />
10-12 dried lasagna noodles (I used brown rice noodles to make it gluten free, but regular will work too)<br />
1 jar spaghetti sauce (I used Ragu traditional)<br />
1 cup cooked and crumbled center cut bacon<br />
1/2 cup frozen chopped spinach, thawed and drained of any excess liquid<br />
1 15 oz. container low-fat ricotta cheese<br />
1 15 oz. container low-fat cottage cheese<br />
1 egg, beaten<br />
1/8 teaspoon garlic powder<br />
2 cups shredded Parmesan cheese<br />
2 cups shredded 2% mozzarella cheese<br />
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Spray a 9-inch by 13-inch or 8-inch by 12-inch baking dish with nonstick cooking spray. Set aside. In a large bowl, combine the bacon and spaghetti sauce. Set aside. In another large bowl, stir together the spinach, ricotta, cottage cheese, egg, and garlic powder until combined. Ladle and evenly spread 1/2-3/4 cup sauce into the bottom of the baking dish. Layer 5-6 of the lasagna noodles over the sauce to form the first layer. Spread half of the ricotta mixture over the noodles. Sprinkle 1 cup of the Parmesan and mozzarella cheeses over the ricotta. Ladle and spread the remaining sauce over the cheese. Repeat noodle and cheese layers with the remaining ingredients. Cover and store in your fridge for up to 2-3 days. When you are ready to bake and serve, let the dish set out at room temperature uncovered while your oven preheats at 375 degrees. When the oven is preheated, place a sheet of aluminum foil over the lasagna. Bake for 30 minutes. Carefully remove the foil. Bake uncovered for an additional 20-30 minutes or until the cheese begins to bubble in the middle and turn lightly brown. Remove from the oven. Let set for 10 minutes before serving. Enjoy!MrsNickhttp://www.blogger.com/profile/05911570338994280284noreply@blogger.com0tag:blogger.com,1999:blog-1513183865051363645.post-24821485956254120182014-04-22T17:21:00.000-05:002014-04-22T17:21:51.436-05:00Gluten Free Cheesy PotatoesI'm not sure if I've ever made breakfast for dinner since I've been married to the Bear. Actually, I don't think I've ever made breakfast for dinner at all since I moved out of my parents' house. It's not that I don't like it. I love breakfast. It's just that I don't ever think about it for dinner. Normally I'm thinking about making dinner things. For some odd reason while planning the menu this week, I thought it would be a fun use of leftovers for my cheesy potatoes.<br />
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Growing up, my mom and dad called cheesy potatoes "South Pacific Potatoes." I'm not really sure why. Maybe it had something to do with the railroad? When I hear South Pacific, I picture pineapples, soy sauce, and rice. Anyone else at any potluck I've ever been to called them "Party Potatoes" or just plain old "Cheesy Potatoes." Regardless, these potatoes typically are made with a can of condensed soup, cheese, shredded potatoes, butter, and crunched up cereal. They are best consumed the day of making them unless you don't mind soggy cereal the next day. To make my cheesy potatoes gluten free, I took the cereal and condensed soup out of the equation. This allowed me to scale back on the calories too. If you are looking for a different, gluten free version or want to enjoy the leftovers without the soggy cereal, you should give them a try!<br />
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<b>Gluten Free Cheesy Potatoes</b><br />
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1 30 oz. bag frozen shredded potatoes or hash brown potatoes<br />
1 16 oz. container fat-free or light sour cream<br />
1 8 oz. brick 1/3 less fat cream cheese, softened<br />
2 cups shredded 2% cheddar cheese<br />
2 teaspoons dried minced onion<br />
1/2 teaspoon salt (or less if you prefer)<br />
1/4 teaspoon freshly ground black pepper<br />
1/4 teaspoon garlic powder<br />
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Preheat your oven to 350 degrees. Spray a large casserole dish with nonstick cooking spray. Set aside. In a large mixing bowl, combine the potatoes, sour cream, cream cheese, 1 cup of the cheddar cheese, the dried minced onion, salt, pepper, and garlic powder. Mix until thoroughly combined. Spread the mixture evenly into your casserole dish. Top with the remaining 1 cup cheddar cheese. Cover with a piece of foil. Bake in the oven for 1 hour. Remove the foil. Bake for another 30 minutes or until the cheese begins to bubble in the middle and brown around the edges. Remove from the oven. Let cool for 10 minutes before serving.MrsNickhttp://www.blogger.com/profile/05911570338994280284noreply@blogger.com0tag:blogger.com,1999:blog-1513183865051363645.post-9877773670795273742014-04-21T17:45:00.003-05:002014-04-21T17:45:59.547-05:00Peach & Bourbon GlazeThis year, the Bear and I celebrated Easter at home. We did not travel back to Iowa. I was a little sad about all of this, but we did talk on the phone to our family. I missed seeing the kids on their Easter egg hunt. Maybe next year we will be able to make it back and not miss any of the fun. At least we had this awesome feast to enjoy...<div>
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To be honest, I've never made a ham before. This year was not any different. Since even the small hams at the store would have been a little excessive for just two people, the Bear and I settled for these smoked pork chops. They had all the great flavor of ham, but in a smaller portion. The glaze though, the glaze took it over the top. While this might sound like a complicated process, it really was not complicated at all. All you need is a little peach preserves and bourbon. Two ingredients. That's it.</div>
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<b>Peach and Bourbon Glaze</b></div>
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1/4 cup peach preserves</div>
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1 tablespoon bourbon</div>
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In a small dish, whisk the peach preserves and bourbon together. This glaze can be used with poultry, pork, or fish. If you are grilling, simply place your meat of choice on the grill and brush a little of the glaze over the top of the meat. When you are ready to flip and cook the other side, simply brush a little more of the glaze on. A little more once you pull the meat off the grill is great too. You can also use this glaze if you are pan cooking, broiling, or baking your meat. Follow the same process. It is delicious!</div>
MrsNickhttp://www.blogger.com/profile/05911570338994280284noreply@blogger.com0tag:blogger.com,1999:blog-1513183865051363645.post-44397419846803333962014-04-19T10:06:00.001-05:002014-04-19T10:06:37.797-05:00Teacher's Lounge Inspired Menu PostWell, the steak tacos from last night turned out just fine with the exception of me burning the tortillas. They really turned into tostadas/ broken tortilla chips. I got a little preoccupied with enjoying my Friday libations and conversing with the Bear on the patio. Lesson learned. Keep an eye on tortillas when you are heating them up in the oven;). If you are looking to make these lovely tacos yourself, all I did was marinate 1 rib eye steak in 1 tablespoon olive oil mixed with the juice of one lime and 1 tablespoon taco seasoning. I let it all marinate for about 20 minutes before we threw that puppy on the grill. We then grilled the steak for 5 minutes per side, sliced it up thin, and served it over my very crispy tortillas topped with my Cilantro Lime Slaw.<br />
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Before I get preoccupied with weekend things such as grocery shopping, laundry, lawn work, and cleaning, I thought I should get the menu posted. I know many of you have a very busy Easter weekend without a lot of spare time. This week's menu post is all inspired by lunch time conversations in the teacher's lounge. While a teacher's lunch may be humble, we really do love food. We just don't have a lot of time to enjoy it. So, we talk about all of the things we'd rather be enjoying during our brief lunch time.<br />
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First up for this week is my Easter Sunday meal. I plan to make a traditional ham dinner for the Bear with a bourbon and peach glaze and cheesy potatoes. My principal was pretty proud to tell us all about making cheesy potatoes and I thought that sounded good too. For my meatless Monday meal of the week, I plan to use those cheesy potatoes as a base for a little breakfast for dinner with a side of springtime asparagus. Next up is a meal I'm pretty excited about. One of the paraprofessionals I eat lunch with is always talking about her dad's bacon spaghetti. This conversation comes up whenever spaghetti is on the school lunch menu. I thought this sounded pretty tasty, so my spin on her favorite meal is a bacon lasagna. Finally, to top the week off I plan to make my friend Jenny's sweet Asian glaze for some healthy chicken and veggie kabobs. It should be a fun week of meals that are all inspired by my dear friends at my school. Here is the rundown:<br />
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Sunday 4/20 Peach & Bourbon Glazed Ham w/ Cheesy Potatoes & Salad<br />
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Monday 4/21 Easy Eggs Over Leftover Cheesy Potatoes & Asparagus<br />
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Tuesday 4/22 Leftovers<br />
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Wednesday 4/23 Bacon Lasagna w/ Salad<br />
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Thursday 4/24 Leftovers<br />
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Friday 4/25 Chicken & Veggie Kabobs w/ Sweet Asian Glaze & Snap Peas<br />
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A list of most of the items you will need from the grocery store: <br />
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1 small ham or ham steak<br />
1 package center cut bacon<br />
2-4 boneless, skinless chicken breasts (depending on size)<br />
1 bunch asparagus<br />
1 green bell pepper<br />
1 red onion<br />
1 bunch green onions or chives<br />
1 inch knob ginger root<br />
1 bag fresh snap peas<br />
1-2 bags of your favorite salad blend<br />
1 small jar peach preserves<br />
1 container grated Parmesan cheese<br />
1 jar spaghetti sauce<br />
1 box GF lasagna noodles<br />
1 bag frozen hash brown potatoes<br />
1 box frozen chopped spinach<br />
Eggs<br />
Light butter<br />
1 container ricotta cheese<br />
1 container cottage cheese<br />
1 container light or fat free sour cream<br />
1 bag shredded Parmesan cheese<br />
1 bag 2% shredded cheddar<br />
1 bag 2% shredded mozzarella<br />
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Pantry items you will need:<br />
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Nonstick cooking spray<br />
Bourbon<br />
Brown sugar<br />
Sesame oil<br />
Gluten-free soy sauce<br />
Ketchup<br />
Garlic powder<br />
Dried minced onion<br />
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One more quick note, I will be making the lasagna ahead of time. Our curriculum specialist told me he loves the blog, but I really need to make sure if something is make ahead that I capitalize, bold print, and state that it is a make ahead dish. This is not the first time I've heard this. If you see any of my recipes that are make ahead dishes, you will want to make them ahead of time. Otherwise, the no boiling technique will take additional time due to the noodles not absorbing some of the liquid beforehand. I hope you all have a great weekend! Happy Easter!MrsNickhttp://www.blogger.com/profile/05911570338994280284noreply@blogger.com0tag:blogger.com,1999:blog-1513183865051363645.post-43495569217543749922014-04-17T16:56:00.001-05:002014-04-17T16:56:18.132-05:00GF Meatball SubsI actually made a very similar recipe about two years ago this exact same time of year. Sometimes you just need a repeat right? This time, however, I took some major short cuts.<div>
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Above is the original picture I took almost two years ago. At this point in my blogging career, I think my skills had sharpened significantly. 2012 was my breakthrough blogging year. I had been gluten-free for one year at that point. It is really hard to believe that I've been gluten-free for 3.2 years now. Time really flies!</div>
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I'm going to go ahead and suggest the original <u><a href="http://anickelsworthofnews.blogspot.com/2012/04/comfort-classic.html">Slow Cooker Meatballs in Marinara</a></u> recipe; however here are my suggested shortcuts for this go-around. For starters, I did not use my slow cooker this time. I used the microwave. Second, I used pre-made meatballs instead of making my own. I used chicken, but beef, turkey, or whatever will be fine. If you are gluten-free you already know you will want to read ingredients to make sure there is no gluten if you choose to go this route. I also did not make my own sauce this time either. I used stuff straight out of the jar. <a href="http://www.ragu.com/">Ragu</a> to be exact. <a href="http://www.ragu.com/">Ragu</a> recently took a liking to my blog this winter and has given me a little publicity, so I thought I'd give a shout out. Below you will find my shortcut version.</div>
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<b>GF Meatball Subs</b> </div>
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1 jar spaghetti sauce</div>
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1 package frozen meatballs</div>
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4 slices 2% provolone cheese</div>
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4 gluten-free submarine rolls (I use Shar brand. If you are not GF, any regular sub roll will do)</div>
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Preheat your oven to the low broiler setting. Place the spaghetti sauce and meatballs in a large, microwavable safe dish. Cover and heat in the microwave for 5 minutes or until the meatballs are no longer frozen and are cooked through. Remove from the microwave. Line a cookie sheet with parchment paper or foil. If you are using foil, spray with nonstick cooking spray. Cut the submarine rolls in half or split down the middle. Top the bread with the meatballs, sauce, and cheese. Broil for 2-3 minutes or until the cheese begins to melt and bubble. You will want to keep an eye on things when using the broiler as things can burn very quickly. Remove from the oven and serve. </div>
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MrsNickhttp://www.blogger.com/profile/05911570338994280284noreply@blogger.com0tag:blogger.com,1999:blog-1513183865051363645.post-40091890252602346012014-04-15T18:21:00.001-05:002014-04-15T18:21:12.542-05:00Chickpea & Rice Tomato SoupWhile it was a bit chilly today in Kansas City, the afternoon was absolutely gorgeous. I said to one of my colleagues as we were heading to our cars after work that I have absolutely no excuse whatsoever not to get my biscuits out on a run. It's been a couple of weeks. I really haven't run since the Diva Dash, but I forced myself out and it was worth it! Worth every single beautiful mile. I started out feeling like I was dogging it a bit. The bountiful spring scenery kept me going and then I felt my stride get stronger and stronger. I managed to shave off five minutes from the last time I hit the trail. <div>
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Now that I've got my run completed, my stomach is growling for some leftover soup. I cannot wait to dig into this again tonight.</div>
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This is not your average tomato soup friends. Not that I find tomato soup boring. I love tomato soup. I really liked straight up condensed Campbell's tomato soup out of the can. Unfortunately, after going gluten-free I discovered it is condensed with a ton of wheat in it. This is disappointing news for the average Midwesterner. Instead of being sad though, I've considered making my own tomato soup an adventure. I'm happy with my adventure. You can make this a simple culinary adventure too if you are looking for something a little healthier. Consider this your twist on traditional tomato soups. Consider it an exploration to try some new, unique spices that you've maybe not tried because you've "never heard of that." Trust me, you might find out you like it.</div>
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Here I've taken my traditional tomato soup base- diced onion, 1 clove minced garlic, carrot, and celery sauteed in a little extra virgin olive oil and cooked with chicken broth, 1 can diced tomatoes, and a can of tomato paste- and added a kick. Chickpeas and rice bulk this soup up to make it an entree. Ground cumin, coriander, and garam masala add the unique and spicy twist. Cumin adds a warm, smoky depth. Coriander adds light citrus notes. Garam masala adds more warmth without burning your mouth. I happened to by my garam masala blend at Super Target, but you could also try Whole Foods, Penzy's, or an Asian or Indian market. It is worth adding to your spice cabinet!</div>
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<b>Chickpea and Rice Tomato Soup</b></div>
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1 tablespoon extra virgin olive oil</div>
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1 small yellow or white onion, diced</div>
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1 clove garlic, minced</div>
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1/4 cup carrot, diced</div>
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1/4 cup celery, diced</div>
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6 cups reduced sodium chicken broth</div>
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1 14.5 oz. can diced tomatoes</div>
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1 6 oz. can tomato paste</div>
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1 14.5 oz can chickpeas, drained and rinsed</div>
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1/2 cup instant brown rice</div>
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1 teaspoon ground cumin</div>
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1/2 teaspoon ground coriander</div>
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1/2 teaspoon garam masala</div>
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1/4 teaspoon salt</div>
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1/8 teaspoon freshly ground black pepper</div>
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Heat oil in a large soup pot over medium heat. Add the onion, garlic, carrot, and celery. Cook, stirring occasionally for 5 minutes or until the vegetables begin to soften. Add the chicken broth, tomatoes, tomato paste, and chickpeas. Stir to combine. Bring to a gentle simmer and then reduce heat to low. Cover and cook for 30-40 minutes, stirring occasionally to so you do not scorch the bottom of the pan. Add the rice and the remaining ingredients. Cook an additional 5 minutes or until the rice is soft. This soup can be made ahead and reheated or served immediately with your favorite sides. We enjoyed ours with salad and garlic bread. </div>
MrsNickhttp://www.blogger.com/profile/05911570338994280284noreply@blogger.com0tag:blogger.com,1999:blog-1513183865051363645.post-38657243010709377782014-04-13T18:01:00.002-05:002014-04-13T18:01:46.037-05:00Cranberry-Jalapeno MayoWhat a fantastic weekend! We did not really do anything too special. Saturday we woke up bright and early to head down to the <a href="http://www.grasspad.com/">Grass Pad</a>. If you are looking for a good laugh, you can click on the link which will take you to their website. Here you can watch their commercials. They crack me up! Anyway, we bought some sod to take care of some areas that were hit pretty hard by ol' man winter. We also cleaned up around the yard. Later we spent time on our patio grilling and enjoying libations. It has just been nice to enjoy spring.<br />
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Since grilling season is here, I thought I'd share a condiment recipe with you. Over spring break, I ate at <a href="http://www.gramercytap.com/">Grameracy Tap</a> in Des Moines. I enjoyed a very tasty chicken burger without the bun. Now, I've recreated the dish so I can enjoy it at home.<br />
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I used Weight Watchers Chicken Burgers as they are a nice convenience food for the price. Any burger- beef, turkey, or chicken would be just fine if you cannot find the Weight Watchers burgers at your grocery store. The chicken, however, pairs very well with the cranberry-jalapeno kick. If you are looking for a flavor packed condiment to spice up any burger without a ton of calories, I highly suggest this mayo!<br />
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<b>Cranberry-Jalapeno Mayo</b><br />
<i>inspired by Grameracy Tap in Des Moines, IA</i><br />
<i><br /></i>
1/4 cup light mayonnaise (I used Hellman's)<br />
1/4 cup fat free sour cream<br />
1/4 cup dried cranberries<br />
1 jalapeno, seeded and finely diced<br />
2 tablespoons Dijon mustard<br />
1/4 teaspoon garlic powder<br />
1/4 teaspoon onion powder<br />
1/8 teaspoon curry powder<br />
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Mix all ingredients in a bowl until well combined. Serve as a condiment for burgers, sweet potato fries, or as a dip for tortilla chips. Enjoy!MrsNickhttp://www.blogger.com/profile/05911570338994280284noreply@blogger.com0tag:blogger.com,1999:blog-1513183865051363645.post-71242147430917457712014-04-11T09:23:00.002-05:002014-04-19T10:11:26.525-05:00Back at it Menu PostI am so excited that my work schedule will be returning somewhat back to normal next week. When you teach in Kansas, spring means assessment season. These tests are grueling for kids and teachers. You just want them to do their best, but after two weeks their stamina and patience starts to dwindle. I know that if I've been coming home completely drained, this kids are over it too. I am looking forward to getting back to a regular schedule and teaching.<br />
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This week's menu is full of some new recipes I've been wanting to try or catch up on from previous menus. Sunday I will be finally giving you the recipe for the delicious cranberry-jalapeno mayo I made a few weeks ago from my spring break travels. Monday, the temps are supposed to dip back into the 40s so soup season is not over! I plan to make a uniquely spiced Chickpea, Rice, & Tomato soup with a side of chopped salad and garlic toast. Midweek, I will be getting some help from some already prepared chicken meatballs for some Meatball Subs. Finally, as the temperatures swing back into the 60s we will be out on the patio grilling up some steaks for some Steak Tacos. It will be a great week of eats. Here is the rundown:</div>
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Sun. 4/13 Chicken Burgers w/ Cranberry-JalapeƱo Mayo & Roasted Sweet Potatoes</div>
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Mon. 4/14 Chickpea & Rice Tomato Soup w/ Garlic Bread & Chopped Salad</div>
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Tues. 4/15 Leftovers</div>
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Wed. 4/16 Chicken Meatball Subs w/ Zucchini Fries</div>
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Thurs. 4/17 Leftovers</div>
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Fri. 4/18 <a href="http://anickelsworthofnews.blogspot.com/2014/04/teachers-lounge-inspired-menu-post.html">Steak Tacos</a> w/ Salsa, Black Beans, & Cilantro Slaw</div>
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Here is what you will need to make this all happen:</div>
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2-4 lean cuts of steak</div>
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1 lb. ground chicken or already prepared chicken burgers (I discovered WW)</div>
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1 package chicken meatballs (I got mine at Costco, but if you cannot find any pre-made meatballs, you can purchase more ground chicken and make your own)</div>
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1 package center cut bacon</div>
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2 jalapeƱos</div>
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2-4 sweet potatoes (depending on size)</div>
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2-4 zucchini (depending on size)</div>
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2 limes</div>
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1 avocado</div>
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1 bunch green onions</div>
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Carrots</div>
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Celery</div>
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2 yellow or white onions</div>
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1 bulb garlic</div>
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1 bunch cilantro</div>
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1 head romaine lettuce</div>
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1 bag chopped salad mix</div>
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1 bag shredded cabbage or cole slaw mix</div>
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1 bag dried cranberries (such as Craisens)</div>
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1 container light mayo (I am loving Hellman's right now)</div>
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1 can tomato paste</div>
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1 can fire roasted tomatoes, salsa style</div>
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1 can diced tomatoes</div>
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1 can chickpeas</div>
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1 can black beans</div>
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1 box chicken broth (about 6 cups worth)</div>
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1 box instant brown rice</div>
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1 package corn tortillas</div>
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1 container grated Parmesan cheese</div>
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1 package gluten-free ciabatta rolls</div>
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Eggs or liquid egg whites</div>
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1 quart lowfat buttermilk</div>
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1 container light or fat-free sour cream</div>
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1 container light butter (I am loving Land O Lakes right now)</div>
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1 package sliced 2% Swiss or provolone cheese<br />
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Pantry you will need include:</div>
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Nonstick cooking spray</div>
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Extra virgin olive oil</div>
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Apple cider vinegar</div>
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Dijon mustard</div>
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Ground cumin</div>
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Ground coriander</div>
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Garlic powder</div>
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Onion powder</div>
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Graham masala</div>
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Taco seasoning</div>
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Salt</div>
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Pepper</div>
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Have a great weekend! I look forward to sharing throughout the week!</div>
MrsNickhttp://www.blogger.com/profile/05911570338994280284noreply@blogger.com0tag:blogger.com,1999:blog-1513183865051363645.post-66669756034786598342014-04-09T16:06:00.000-05:002014-04-09T16:06:19.885-05:00My New Smile<div class="separator" style="clear: both; text-align: center;">
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After four and a half years, I officially got my braces off today. I know I've been away from the blog for a while. I thought those of you who might wonder where I've been would be happy to hear a little something. April always seems to be the month I fall off the blogging bandwagon. Don't worry! I will be back to blogging soon. I also will hopefully be back to running again next week too. Spring always brings a whirlwind of activity that leaves me feeling exhausted; but, I plan to force myself back into a regular routine. As for those chicken burgers, you can expect that recipe to appear this coming Sunday:). Since I had to take the afternoon off, I am working on putting together a nice little menu. Until then, enjoy the lovely weather. I'll be enjoying my smile!MrsNickhttp://www.blogger.com/profile/05911570338994280284noreply@blogger.com2tag:blogger.com,1999:blog-1513183865051363645.post-42500084850756176512014-03-27T18:21:00.002-05:002014-03-27T18:21:35.239-05:00Instead of Ordering Chinese...So, last yesterday I made this lovely gluten-free gem...<br />
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If you enjoy Asian dishes, this looks pretty good right? And believe me you, it was pretty good and easy to throw together. I cooked the entire dish in my Crock Pot, with the exception of the kelp noodles as there was really no need to cook the kelp noodles. I only needed to rinse those low-cal friends. The Bear and I were very excited to eat this meal. Yes, even the Bear enjoys kelp noodles. The meal was tasty. It passed the taste test. The only problem, it tasted a lot like any other Asian dish I've made on with asparagus. Whether cooked in a slow cooker or stir-fried, I can't quite put my finger on it. A lot of my Asian recipes taste the same. I am no master of Asian cooking. I think I've got Thai food somewhat down. When I get to make a recipe repeat that is. For example my <a href="http://anickelsworthofnews.blogspot.com/2012/05/grilled-chicken-thai-salad.html">Grilled Chicken Thai Salad</a> is always a hit. I've also not received any complaints on my <a href="http://anickelsworthofnews.blogspot.com/2013/01/very-veggie-pad-thai.html">Very Veggie Pad Thai</a> or for those of you who might have joined the kelp noodle bandwagon my <a href="http://anickelsworthofnews.blogspot.com/2014/03/speedy-chicken-pad-thai-with-kelp.html">Speedy Chicken Pad Thai with Kelp Noodles</a>. However, when it comes to Chinese food, things seem to taste a little <i>too</i> similar for my tastebuds. Since this recipe is all to familiar to my pallet, I will suggest some other recipes that might be a little more tantalizing to your tongue. For anything that calls for broccoli, you can sub and/or add asparagus. Here are some suggestions...<br />
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<li><a href="http://anickelsworthofnews.blogspot.com/2012/11/slow-cooker-chinese-pork-and-noodle.html">Slow Cooker Pork and Noodle Bowls</a> (My sisters loved this one!)</li>
<li><a href="http://anickelsworthofnews.blogspot.com/2013/03/sesame-shrimp-stir-fry.html">Sesame Shrimp Stir Fry</a> (Chicken can substitute, but the Bear actually enjoyed the shrimp more.)</li>
<li><a href="http://anickelsworthofnews.blogspot.com/2013/03/pinspring-recipe-3-slow-cooker-sesame.html">Sesame Slow Cooker Chicken</a> (Seriously, hands down, my favorite) </li>
<li><a href="http://anickelsworthofnews.blogspot.com/2013/05/asian-chicken-salad-lettuce-wraps.html">Asian Chicken Salad Lettuce Wraps</a> (So cute, tasty, and light! I don't think these got enough attention)</li>
<li><a href="http://anickelsworthofnews.blogspot.com/2013/05/hawaiian-chicken.html">Hawaiian Chicken</a> (Another favorite! Simple and versatile!)</li>
<li><a href="http://anickelsworthofnews.blogspot.com/2013/08/chicken-ginger-flatbreads.html">Chicken and Ginger Flatbreads</a> (Mouthwatering!!! Need I say more?)</li>
<li><a href="http://anickelsworthofnews.blogspot.com/2013/10/copycat-starbucks-veggie-brown-rice-bowl.html">Copycat Starbucks Veggie Brown Rice Bowl</a> (Hello vegetarian! A dish that makes going vegetarian or vegan very easy on the pallet. This is one of the most popular on the blog to date.)</li>
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I hope you take some time and check out these recipes. They are some of my favorites! I am too afraid to post a crappy recipe, but want to stay in touch. Enjoy!</div>
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MrsNickhttp://www.blogger.com/profile/05911570338994280284noreply@blogger.com0tag:blogger.com,1999:blog-1513183865051363645.post-37882308499138743632014-03-24T19:20:00.000-05:002014-03-24T19:20:17.205-05:00Cheesy Bacon, Kale, & Artichoke Quesadillas<div class="separator" style="clear: both; text-align: center;">
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I'm not sure who designed this, but I absolutely love it! I could hardly watch ISU play yesterday afternoon. It was one of those games where the Bear and I were on the edge of our seats the entire game. We were both pretty nervous after Georges Niang suffered yet another injury this season during Friday night's game against North Carolina Central. Last week Niang suffered a blow to his eyebrow during the Big 12 tournament game against KU. He had to get five stitches. Hence the band aid on Cy. Now he's out for the remainder of the season with a broken foot. After breaking his foot however, he managed to continue playing for a little while and scored 5 more points. The Bear thought the team was doomed. Quite the opposite happened yesterday and they rallied on! We hope they can keep the magic going, Hilton magic that is;). Let's go Cyclones!!<br />
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I know not all of you are Iowa State fans, but maybe you are quesadilla fans. I truly missed quesadillas after going gluten free. I tried making them with corn tortillas, but it just wasn't the same. I am happy to say that after trying Udi's gluten-free tortillas, one of my favorite Mexican indulgences is back on the menu.<br />
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This recipe is packed with some amazing ingredients! Layered with a bacon, fat-free mozzarella cheese, and a garlicky sauteed kale and artichoke mixture, these quesadillas are deliciously sneaky way to add some super veggies into your meal. You could easily make this dish vegetarian by omitting the bacon. Not gluten free? No problem! You could also use whole wheat or regular flour tortillas. My belly just prefers I keep mine gluten free.<br />
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<b>Cheesy Bacon, Kale, and Artichoke Quesadillas</b><br />
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Nonstick cooking spray<br />
4 cups kale, chopped<br />
2 cloves garlic, minced<br />
1 can quartered artichoke hearts, drained<br />
8 slices center cut bacon, cooked and crumbled<br />
1 cup shredded fat-free mozzarella cheese<br />
4 plain tortillas (I used Udi's gluten-free tortillas)<br />
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Heat a large nonstick skillet over medium heat. Spray with nonstick cooking spray. Add the kale, garlic, and artichoke hearts. Cook, stirring occasionally, for 5-6 minutes or until the kale begins to wilt. Remove from heat. Place in a dish and set aside. When the skillet is cool enough to handle, rinse with warm water and wipe clean. Heat the skillet once again over medium heat. Place one tortilla in the bottom of the skillet. On one half of the tortilla, layer 1/4 of the kale mixture, 1/4 of the crumbled bacon, and 1/4 cup cheese. Fold the half without any toppings over the topping side. Cook for 3-4 minutes or until the tortilla begins to turn lightly brown. Using a large spatula, flip the to the other side. Cook another 3-4 minutes. Remove from the skillet and repeat with the remaining tortillas. Cut into triangles before serving.<br />
<br />MrsNickhttp://www.blogger.com/profile/05911570338994280284noreply@blogger.com0tag:blogger.com,1999:blog-1513183865051363645.post-71233789870461426102014-03-22T11:59:00.000-05:002014-03-22T11:59:20.675-05:00Thinking Spring Menu PostIsn't hard to believe that it is the last week of March?! This month has really flown by! Since I took last week off due to traveling and spring break, I wanted to get one final March menu post ready for you all. I know everyone is thinking spring despite the cold temperatures throughout most of the country. When I think about spring foods I think about chicken, asparagus, and light recipes that bring outdoor grilling back into the picture. This week features all of these wonderful spring foods. Since it is still a bit chilly, I'm starting off the week with one of my favorite soups- <a href="http://anickelsworthofnews.blogspot.com/2012/11/chicken-tortilla-soup.html">Chicken Tortilla Soup</a>. Cooked in the Crock Pot, this simple, flavorful recipe makes a bumper crop perfect for lunch throughout the week. Monday and Tuesday I have a new quesadilla recipe to share. Thanks to Udi's plain tortillas, cheesy quesadillas are reappearing in my life again. Oh how I've missed you! Welcome back! Midweek, chicken and asparagus will pare together in a quick stir fry. The perfect fast dinner for making in the middle of a busy week. Finally, in hopes the weather cooperates we hope to grill some chicken burgers inspired by <a href="http://www.gramercytap.com/">Grameracy Tap</a> in Des Moines, Iowa. I enjoyed this meal last Friday night before the Leprechaun Chase. I think it worked so, I hope to recreate this meal again to fuel up before for the <a href="http://anickelsworthofnews.blogspot.com/2013/03/diva-dash-drop-10-cauliflower-pizza.html">Diva Dash</a> next week:)! Here is the official plan:<br />
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Sunday 3/23 <a href="http://anickelsworthofnews.blogspot.com/2012/11/chicken-tortilla-soup.html">Chicken Tortilla Soup</a> with <a href="http://anickelsworthofnews.blogspot.com/2012/09/duree-family-cheese-bread.html">Duree Family Cheesebread</a><br />
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Monday 3/24 Cheesy Bacon, Kale, and Artichoke Quesadillas with Roasted Tomatoes and Zucchini<br />
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Tuesday 3/25 Leftovers<br />
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Wednesday 3/26 Chicken & Asparagus Stir Fry with Kelp Noodles<br />
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Thursday 3/27 Leftovers<br />
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Friday 3/28 Chicken Burgers with Cranberry-Jalapeno Mayo and Roasted Sweet Potatoes<br />
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Here is approximately what you will need to make this all happen:<br />
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4 boneless, skinless chicken breasts<br />
1 lb. lean ground chicken breast or already made chicken burgers<br />
1 package center cut bacon<br />
1 bunch asparagus<br />
1 bunch kale<br />
1 bunch cilantro<br />
1 pint cherry or grape tomatoes<br />
2 zucchini<br />
1 bulb garlic<br />
2 yellow or white onions<br />
1 red onion (optional for burger night)<br />
1 package sliced mushrooms<br />
2-4 sweet potatoes (depending on size)<br />
1-2 avocados (depending on size)<br />
1 15 oz. can quartered artichoke hearts<br />
1 15 oz. can black beans<br />
1 14.5 oz. can diced tomatoes<br />
1 6 oz. can tomato paste<br />
2 4 cup boxes reduced sodium chicken broth (I like to use Hy-Vee or Costco brand)<br />
1 package kelp noodles (if you cannot find kelp noodles, rice noodles will work too)<br />
1 package gluten-free tortillas (I love Udi's)<br />
1 package gluten-free ciabatta rolls<br />
1 bag tortilla chips<br />
1 bag frozen corn<br />
1 8 oz. box 1/3 less fat cream cheese<br />
1 bag shredded fat-free or reduced fat shredded cheddar cheese<br />
Butter (I am in love with Land O Lakes light butter right now)<br />
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Pantry items you will need:<br />
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Nonstick cooking spray<br />
Extra virgin olive oil<br />
Honey<br />
Soy Sauce (Hy-Vee's soy sauce is gluten free. I also love San-J Organic Tamari)<br />
Ground ginger powder<br />
Garlic powder<br />
Cayenne pepper<br />
Black pepper<br />
Salt<br />
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Enjoy your weekend! I look forward to posting throughout the week! Happy Spring!MrsNickhttp://www.blogger.com/profile/05911570338994280284noreply@blogger.com0tag:blogger.com,1999:blog-1513183865051363645.post-30220936031354396502014-03-20T13:14:00.000-05:002014-03-20T13:14:20.131-05:00Monterrey Chicken & Spring Break I hate to admit when I feel relaxed because then life gets incredibly busy again. I've been feeling so incredibly relaxed. If you notice past posts, I kept talking about how crazy things were at school. I think we all deserve a break and a chance to unwind. I'm grateful I get this chance as a teacher during spring break. I just hope it doesn't make me too lazy;).<br />
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This spring break has been amazing! Friday I left directly from work to Des Moines for the big 10k race. I am very proud to say that I ran the entire time and finished!!! I ran slowly, but kept at it. There were so many people along the way cheering us on and telling us to push through. It was great! After the race, I met up with my Drake wolf pack crew to celebrate. A cider first at <a href="http://elbaitshop.com/">El Bait Shop</a> the post race headquarters....<br />
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I know cider right?! There are water bottles on the table as well. I also recharged with a diet Red Bull before said cider to give me a little boost. It amazes me every time I am in Des Moines how much it has changed for the better. Downtown has a great vibe. So unlike the days we were all in college together. I love it! Next, we headed to <a href="http://www.dosriosrestaurant.com/">Dos Rios</a> for some nourishment.<br />
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Dos Rios is absolutely outstanding! They have so many gluten-free options and they make guacamole fresh at your table. If you love Mexican food and are in downtown Des Moines, I highly suggest you stop by. You will not regret it!<br />
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After all of the race day fun, I headed to my dad's. We watched the final Big 12 tournament game- Baylor versus my Iowa State Cyclones. It was the first game I was able to sit and watch a game in its entirety. Most of the time I struggle to sit through an entire basketball game. It was probably because I was so worn out, but I felt compelled to cheer the Cyclones on! In the words of Paul Rhoads, "I am so proud!" I hope they can keep it up!<br />
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Monday I finally made it home to the Bear. I was still sore until yesterday, but think I'll take advantage of the first day of spring with a little run today. I have plenty of excitement to work out as yesterday my orthodontist finally said my braces get to come off! Yes, in three weeks (April 9th) I will be braces free! I can't wait!<br />
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Now that I've got you all caught up on my very interesting life lately, how about some Monterrey Chicken?<br />
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I don't know what compelled me to come up with this recipe other than everything just sounded good. Here I've taken advantage of Penzy's buttermilk ranch dressing base as a seasoning for the chicken. I topped the chicken with sauteed peppers, onions, and fat free cheddar cheese. For a dose of healthy fats, I added avocado. If you are looking to pep up your chicken, this is a great recipe!<br />
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<b>Monterrey Chicken</b><br />
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1 teaspoon extra virgin olive oil<br />
4 boneless, skinless chicken breasts<br />
1 teaspoon buttermilk ranch dressing mix<br />
1 red onion, thinly sliced<br />
1 red bell pepper, seeded and thinly sliced<br />
1 orange bell pepper, seeded and thinly sliced<br />
1 jalapeno pepper, seeded and thinly sliced<br />
1/4 cup reduced sodium, gluten-free chicken broth<br />
1 cup shredded fat free cheddar cheese<br />
1 avocado, sliced<br />
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Preheat your oven to 400 degrees. Spray a large casserole dish with nonstick cooking spray. Set aside. Heat the olive oil in a large nonstick skillet over medium-high heat. Sprinkle the ranch dressing mix over both sides of your chicken. Add the chicken breast. Cook for 4-5 minutes or until the chicken begins to brown and easily lifts away from the skillet. Turn, cook another 4-5 minutes or until browned on the other side. Using tongs, place chicken in the casserole dish. Set aside. Add the onions, peppers, and broth to the skillet. Cook for 5 minutes, stirring occasionally to bring up any brown bits. Remove from heat. Pour the onion and pepper mixture over the chicken. Place the casserole dish in the oven. Bake for 10-15 minutes or until a meat thermometer stuck inside one of the chicken pieces reads 165 degrees. Sprinkle the cheese over the onions and peppers. Bake another 5 minutes or until the cheese begins to melt and bubble. Remove from the oven. Top with avocado slices before serving.<br />
<br />MrsNickhttp://www.blogger.com/profile/05911570338994280284noreply@blogger.com0tag:blogger.com,1999:blog-1513183865051363645.post-88713755812627388802014-03-13T17:58:00.003-05:002014-03-13T17:58:40.184-05:00Slow Cooker Pub ChickenWe are feeling spring today in Kansas City! I saw green grass sprouting for the first time since October. The sun has been shining for the last 2 days. The Big 12 tournament is taking place as we speak. I am a little superstitious about saying too many positive things about Iowa State as consistency is a bit of a problem. So, all I will say is it's a good day to be a Cyclone! Also, I experienced one of the best days in my teaching career even though I was not actually teaching. Today, the high school teacher of the year and I had the honor of hosting our district visit for other regional finalists. It went amazingly well thanks to teamwork and the help from the entire Turner community. We put a lot of hard work and planning into all of this and it truly paid off! Thank you to all of Turner USD 202 staff, administration, and community! We could not have done this without you!<br />
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Now, on to the meal that saved me this week thanks to my slow cooker. Like I said earlier in the week, it has been cray-cray! I originally read about this recipe on my fellow blogging friend's website <a href="http://www.bobbimccormick.com/">nHerShoes</a>. Bobbi McCormick had impressed her friends with a beer and chicken recipe that I was somewhat envious of, but knew I probably shouldn't enjoy since I don't drink a lot of regular beer due to the gluten. But then, I got a little creative. We were craving burgers on Sunday. I wanted to make things a little healthier. So, I asked the Bear what he loved about his favorite burger. He said he loved Swiss cheese, bacon, onions, and a cold beer on the side. The light bulb went off in my head and thus a gluten-free version of this dish was born.<br />
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All of the flavors of your favorite pub burger delivered to you in one healthy slow cooker recipe. I think that's about all I need to say.<br />
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<b>Slow Cooker Pub Chicken</b><br />
<i>inspired by Bobbi McCormick</i><br />
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4 boneless, skinless chicken breasts<br />
1/2 cup gluten-free beer (such as Omission)<br />
1/2 cup gluten-free chicken broth<br />
1/4 cup Dijon mustard<br />
1 tablespoon dried minced onion<br />
1/4 teaspoon salt<br />
4 slices 2% Swiss cheese<br />
4 slices center cut bacon, cooked and crumbled<br />
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Place the chicken in the bottom of your slow cooker. In a small bowl, whisk together the beer, chicken broth, mustard, dried onion, and salt. Pour over the chicken. Turn the chicken to coat. Cover and cook on low for 6-8 hours. Uncover and top with cheese and bacon. Cover and cook for another 5 minutes or until the cheese begins to melt and serve.<br />
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I hope you all have an amazing weekend! I look forward to posting all about the 10k and spring break shenanigans when I get home! Wish me luck!MrsNickhttp://www.blogger.com/profile/05911570338994280284noreply@blogger.com0tag:blogger.com,1999:blog-1513183865051363645.post-48002649401529595702014-03-10T19:11:00.000-05:002014-03-10T19:11:02.275-05:00Gluten-Free Tomato & Basil FlatbreadsThis doesn't happen very much, but I've got a major case of the "Mondays." What's really throwing me off is that they still haven't gone away even with the beautiful weather and a good run. I think it's just the crummy sleep and time change that have thrown me off my good mood train. Hopefully I get some good rest tonight. Tomorrow will be better.<br />
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Enough whining for now. No one likes a whiny cry baby blog post! No way! How about an easy meal that I feel crazy even calling a recipe? This is making me smile!<br />
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I must say this photo makes this meal look pretty elegant. The idea for these tomato and basil flatbreads all came about over the weekend while I was enjoying Minskey's pizza. I noticed that they had changed up their regular gluten-free crust and managed to get it so crispy thin I don't think anyone would ever know there was no gluten in it. The spring weather also got me craving fresh basil. I can't wait to get my herbs started for the summer! So I thought, "How can I get a super thin crust and some of those summer time flavors into an easy weeknight pizza?" The answer, Udi's plain tortillas! Genius! This recipe is so easy your kids could help out in making this dinner. Doesn't that make Monday night a little less Mondayish?<br />
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<b>Gluten-Free Tomato and Basil Flatbreads</b><br />
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Nonstick cooking spray<br />
4 gluten-free plain tortillas such as Udi's (if you are not concerned with gluten, I'm sure regular flour tortillas would work too)<br />
1 14.5 oz. can diced tomatoes in onion and garlic<br />
1 pinch crushed red pepper flakes (optional if you do not want to add any heat)<br />
1 cup shredded 2% mozzarella cheese<br />
2 tablespoons grated Parmesan cheese<br />
4 tablespoons fresh basil, finely chopped<br />
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Preheat your oven to 400 degrees. While the oven preheats, heat the tomatoes over medium-high heat in a small sauce pan for 10 minutes or until the liquid begins to thicken. Stir in the red pepper flakes. Remove from heat and set aside. Spray two baking sheets with nonstick cooking spray. Depending on the size of your cookie sheets, you should be able to arrange two flat tortillas on each sheet. Top the tortillas with the tomato sauce. Sprinkle each tortilla with 1/4 cup mozzarella and 1/2 tablespoon Parmesan. Bake in the oven for 15-20 minutes or until the edges begin to crisp and the cheese is bubbly. Remove from the oven. Top with the fresh basil before cutting and serving.<br />
<br />MrsNickhttp://www.blogger.com/profile/05911570338994280284noreply@blogger.com0