Long time no see! Shopping and Meal List Week 8

Yes, it has been a month since the last blog post.  We had a lovely December enjoying the croup, cutting 6 teeth, two colds and serious pneumonia that kept the little guy out of school for over three weeks.  Thankfully, we are all feeling great in 2015 and it is time to get this party started up again!  I have missed cooking and writing!  One of my resolutions is to start taking pictures as I cook.  We'll see how that goes.  The other food bloggers I follow occasionally admit to making the same dish 4x in a day just to get the perfect picture.  Mama ain't got time for all that.  I'll be doing good to at least move the rest of the junk out of the view of the camera and wipe off the counter.  Heck, I'll be doing good to charge the camera. 

Two things you should grab a bunch of cans of at Aldi this week: salsa style canned tomatoes, green chilies and mexican corn.  I usually just get an entire flat of 12 when they have these on sale.  Mr. Eats a Dozen Eggs a Day uses them up like wildfire.  In case you forgot, the specials start running on Wednesday so if you want the best selection before it runs out try to get there mid-week!  If you have room to grab two pork butts and freeze one of them go for it because at $1.99/lb that's a great deal!       

 
Mexican Shredded Chicken Taco Bowls
10 bean soup
Slow Cooker Pork Butt &

Week 8- Meal #3 Fall Apart Slow Cooker Pork with Parmesan Roasted Cauliflower

Courtesy of The Wicked Noodle

• 1 (4 lb) pork shoulder butt, roast
• whole garlic clove (optional, use as many as desired)
• 1/3 cup Lea & Perrins Worcestershire Sauce
• 3/4 cup light brown sugar
• 1 1/4 cups unsweetened apple juice
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper (or to taste) 

• Directions:

  1. Place the roast in a shallow pan.
  2. Lightly douse the roast on all sides with Worcestershire sauce.  Pour the apple juice over the roast evenly.  Salt, pepper and garlic powder the roast. 
  3. Let marinate for 1-2 hours.
  4. After 1-2 hours spoon any liquid (if any) back on the roast that has accumulated on the bottom of the casserole.
  5. Using your hands press the brown sugar well into the meat on all sides making certain to adhere the sugar to the meat.
  6. Put the roast in the crockpot and pour any remaining liquid over the top. 
     
     
  7. Cook for about 6 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).
   
  

  Parmesan Roasted Cauliflower

  • Preheat oven to 425°. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.

Week 8- Meal #2 16 Bean Soup

 

 

Ingredients

1 bag 16 bean soup mix
1 lb. lean turkey sausage
1/2 cup diced frozen onion blend
2 cloves garlic, minced
pinch red pepper flakes

 

 

Directions

Boil beans on high for 5 minutes then drain.  Throw in crock pot with more than enough water to cover. Add sausage, minced garlic, onion, and other spices. Cook on low for 6 hours. 

Number of Servings: 4

 

Week 8- Meal 1 Slow Cooker Mexican Shredded Chicken Bowls with Black Beans

Courtesy of www.mexpatmama.com

Most of you know that I'm a self-professed carbovore.  If you asked me to choose 3 foods to take on a desert island at least two would be carbs.  Ehhhhhh nobody will see me on an island so might as well live it up in isolation, right?  There is nothing inherently bad about tacos except what you put them in and what you put on them.  We do have a couple general food rules in the Wolford house:  1) Avoid anything white and creamy.  No mayo, ranch, sour cream, etc.  Cottage cheese is the only exception but nobody wants that on a taco.  2) Love you some cheese.  Cheese is our friend.  Especially mine.  3) If you must carb (and I must) try to choose the better carbs- beans, quinoa, oatmeal, sweet potatoes, etc.  If your carb is offering you something else healthy to counter the badness of itself (hopefully protein) then it's not a complete loss.  

Instead of taco shell try making a taco bowl.  Small layer of rice, beans, tomatoes/onions, lots of cheese and the chicken on top.  You won't be hungry in an hour, I promise.         

Ingredients

• 1 (15 ounce) can of tomato sauce
• 1 cup of low sodium chicken broth
• 2 tablespoons dried onion flakes
• 2 teaspoons dried minced garlic
• 3 tablespoons chili powder (this is a little spicy so cut in half if you are not into that)
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 ½ teaspoons sugar
• ½ teaspoon salt
• ½ teaspoon pepper
• 4 medium to large chicken breasts (about 3 pounds)

Instructions

1. Mix tomato sauce, chicken broth, and spices in slow cooker. Stir slightly until combined.
2. Add chicken to the slow cooker and coat evenly with the sauce mixture.
3. Cook on low for 6 hours.
4. Take chicken breasts out of slow cooker, place in a medium to larger bowl, and shred with two forks then return to slow cooker. Mix together with the sauce until all the chicken is coated then serve.

Make Ahead Instructions

This recipe is a wonderful recipe to make ahead of time for the freezer. Just make recipe completely then cool and freeze into portions. Thaw overnight in the refrigerator and warm in microwave and or on stove if needed. Then use in your favorite recipes.

Nutrition Information

Serving size: 1 4 ounce serving Calories: 129 Fat: 2 Carbohydrates: 2 Fiber: 0 Protein: 24

 BLACK BEANS
Couple of options.  You can always open a can and just add some onion, cumin, dash of lime juice and salt/pepper to taste.  Let them simmer while the rice cooks and they are certainly pretty good.  If you want to get all fancy pants with your black beans then use this recipe.  You will not be sorry you put in the extra time.  They.Are.So.Good.  I am a black bean snob.  Hey, if you grow up in central Florida you can be.  These black beans would win any contest.  If you make them invite me over.

Shopping and Meal List Week 7

I hope everyone had a great long weekend!  The blog really got away from me over the long break with us being out of town.  I really try not to use any recipes that I have not tried on our family at least once so when we are gone for 4 days things get behind!  It sure was nice to have a break from cooking though so I am not complaining one bit.  Since we all probably ate way more calories than we needed over the last few days we will make up for that this week and I picked recipes that are lighter on the waistline but heavy on the taste.

Week 7- Meal #1 Kale & White Bean Soup
1 bag kale (this is hit and miss at Aldi and is near the bagged spinach)  $2.50
1 onion                                                                                               $  .25
2 cans cannelini beans                                                                         $1.25
                                                                                                          $4.00

Week 7- Meal #2 One Skillet Southwestern Ranch Chicken
3-4 medium chicken breasts                      $3.50
1 packet Hidden Valley spicy ranch mix    $1.00 (not at Aldi and it isn't spicy!)
2 cups fajita blend seasoning mix               $1.00 (Wal-mart frozen section)
1 can black beans                                     $  .60
1 can fire roasted tomatoes                       $  .60
Instant brown rice                                     $1.00
Shredded Cheddar cheese                        $1.00
                                                                $8.70

Week 7- Meal #3 Skillet Glazed Ham w Pineapple and Sweet & Sour Asparagus
1 (1lb) slice of ham                           $4.00
1 can chunk pineapple                      $   .60
1 bag frozen/fresh asparagus             $3.00
                                                        $7.60

Week 7- Meal #4 Spaghetti Squash Primavera
1 medium spaghetti squash         $3.00
2 cups marinara                         $3.00
1 bag frozen winter vegetables   $2.00
1 cup mozzarella cheese            $1.00
                                                $9.00


WEEKLY MEAL TOTAL:  $29.30
  

The little turkeys getting ready to eat

Spaghetti Squash Primavera

Ingredients:

• 1 small spaghetti squash (you'll need 2 cups cooked)
• 1 tsp olive oil 
• 1 tsp minced garlic
• 1/4 cup frozen onion seasoning blend
• 1 12oz bag frozen vegetable mix (carrots, broccoli, cauliflower, etc.), thawed
• 2 cups marinara sauce
  
• 1/2 tbsp grated Pecorino Romano (optional)
• 3 oz fresh mozzarella (optional)

Directions:


Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake on a cookie sheet with the cut sides down for about 1 hour, or until a fork easily pierces the skin. 


QUICK COOK TIP:  If you prefer the microwave, stab the squash with a knife all around and place on a microwave safe dish. Microwave 7-9 minutes or until the skin gives when cut with a knife.

Once cooked, use a fork to scrape the strands out into a bowl.  See!  It looks like spaghetti! 

 

In a medium saute pan heat the oil over medium-low heat. Add the garlic, onion blend and vegetables and cook 5 minutes, stirring.  Season with salt and pepper to taste.

Add the marinara sauce, increase heat to medium and simmer until the vegetables are tender crisp, about 3 to 4 minutes. Add 2 cups of the spaghetti squash and Pecorino Romano, adjust the salt and pepper to taste, and cook 1 minute.


Divide the spaghetti squash primavera into two small casserole dishes if you wish to freeze half for later, or one large casserole dish if not, then place under the broiler in a hot oven until the cheese melts.  Enjoy!  

Skillet Grilled Ham with Glazed Pineapple and Sweet & Sour Asparagus

 

Ingredients

1 (1 lb) slice ham (about 1/2 inch thick), cut into 4 pieces

1 can chunk pineapple *reserve juice*

2 tablespoons maple syrup

1/2 teaspoon curry powder

1 tablespoon butter 

1 teaspoon dark brown sugar 

Preparation

1. If you have cast iron toss in a dab of butter and bring to medium high heat.  (If not, heat a large nonstick skillet over medium-high heat along with a little olive oil).  Add ham; cook 3 to 4 minutes on each side or until browned. Remove from pan; keep warm.
2. Combine pineapple, syrup, and curry powder; toss well.
3. Melt 1 tbsp butter in pan over medium heat; add pineapple mixture. Cook 1-2 minutes or until pineapple is tender, stirring frequently. Add brown sugar; cook 1 minute or until sugar melts. Serve glazed pineapple over ham.


Sweet and Sour Asparagus

 In a large skillet, heat olive oil over medium.  Add asparagus (you can use fresh or frozen) and season with salt and pepper. Cook, tossing occasionally, until lightly browned and crisp-tender, 10 to 15 minutes, depending on thickness. Add 1/4 cup pineapple juice and cook 1 minute longer.