Thanksgiving Sandwiches

I'm alive! Very much so.

I did not go AWOL exactly. I got a full-time job working in a High School as an aide for a mental health program. It is awesome but I am doing that on top of being a sign language interpreter and a captionist.

Needless to say, I have a lot on my plate. We all know I like to fill my plate up ;)

I don't have as much time to blog and cook like I used to but I hope to keep it up somewhat.

Yesterday was one of my most favorite days of the year...the first day of fall! I'm so ready for cozy sweaters, crock-pot meals and pumpkin spice lattes!

If anyone else is excited already for Thanksgiving, and just cannot wait, you oughtta try out a Thanksgiving sandwich. I actually made this months ago because I was spontaneously hit and overcome with a craving for a Thanksgiving dinner. That is not so easy to come by in the middle of May so I made this gem.

It tastes like the holidays. Trust me.

Thanksgiving Sandwiches
Dame Good

Ingredients:
Serves 6-8

Turkey:
1.5 lbs of turkey breast
1/3 cup apple cider
1/3 cup chicken stock
1/2 tablespoon thyme
2 cloves of garlic, minced
salt and pepper to taste

1 box reduced-sodium stuffing
1 can cranberry sauce
light mayonnaise
Wheat hamburger buns

Directions:

Combine all of the turkey ingredients in a crock pot and cook on low for 5-7 hours. Shred with two forks.

Cook stuffing according to box instructions.

Assemble sandwiches by putting desired amount of cranberry sauce on bottom bun, top with shredded turkey. Scoop stuffing on top of the turkey. Put desired amount of mayonnaise on top bun and enjoy!

Green Olive Chicken

I have the Real Housewives of Orange County on right now. There is a lot of squealing and shrieking.

I want it to stop but I can't look away.

Help.

Once, I saw a recipe on some random food site and was excited when I saw that it was olive chicken. I love olives...and I love chicken! But I was disappointed when I saw the reviews.

I think it had like 3 stars or something.

Meaning it is time to take matters into my own hands.

I threw this together. I found that I made a bit too much of the sauce and that it was just a little thin. I tried to counteract that with cornstarch and reduce the liquid content.

Hopefully this is better.

Green Olive Chicken
Dame Good

Ingredients:

4 skinless, boneless chicken breasts
1 tablespoon olive oil
2 cloves of garlic, crushed
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1/4 teaspoon dried mustard
1/4 teaspoon celery salt
1/2 cup pimento-stuffed green olives, chopped
1 small onion, chopped
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 tablespoon lemon juice
1 tablespoon olive juice (from jar)
salt and pepper to taste
2-3 tablespoons cornstarch

Directions:

Season chicken with salt, pepper, dried mustard and celery salt. Heat oil in a large skillet over medium high heat; brown chicken in oil, about 5 minutes each side. Remove chicken and set aside.

Add wine, broth, olive and lemon juice to the skillet and let simmer for 2 minutes over medium heat. Add onion, olives, Add garlic, bay leaf, thyme, oregano, salt and pepper (to taste) and mix well, Let simmer for 5 minutes. Add chicken back into skillet.

Reduce heat to low and simmer, uncovered, for 20 minutes or until chicken is cooked through. Flip the chicken halfway through. Remove bay leaf. Remove chicken and set aside. Add cornstarch to the sauce in the skillet and stir until thickened. Pour the thickened sauce over chicken serve.

Pesto Chicken Pasta

I have this thing with pesto.

I kind of love it.

Ok, not kind of...I am absolutely in love with it.

How have I gone through 24 years of life without having had pesto pizza? Blasphemy, I tell you. I had pizza this year with pesto instead of pizza sauce for the first time ever...de-lish.

Now, anytime I go to a pizza place, pesto pizza is the first thing I look for. Try it.

You won't be disappointed.

Anyway, I have a pathetic excuse for a food processor so I have yet to make my own pesto...I know, cover your eyes. BUT, the store bought stuff isn't half bad. In fact, its quite convenient to toss into pasta with some sun-dried tomatoes and Parmesan cheese for a quick dinner.

Exhibit A.

Pesto Chicken Pasta
Adapted from Allrecipes.com

Ingredients:

1 (16 ounce) package whole grain pasta
1 small onion, chopped
1 teaspoon oil from sun-dried tomatoes, or olive oil
2 cloves garlic, minced
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1/4 teaspoon crushed red pepper flakes to taste
1/4 cup oil-packed sun-dried tomatoes, drained and cut into strips
3/4 cup pesto sauce
1/4 cup reduced-fat Parmesan cheese
salt and pepper to taste

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat oil in a large skillet over medium heat. Saute onion until tender, about 5 minutes. Then stir in chicken. Season with red pepper flakes, salt and pepper. Cook until chicken is golden, and cooked through. Add garlic and saute until fragrant, about a minute or so.

In a large bowl, combine pasta, chicken, sun-dried tomatoes, pesto, and Parmesan cheese. Toss to coat evenly.

White Bean Chicken Enchiladas

Cinco De Mayo was last week. Sadly, I am guilty of taking advantage of any type of holiday to drink festive drinks and overeat festive food.

Mexican food is my favorite so you know I threw on a party hat.

One thing about Mexican, particularly when you go to a restaurant, is that it is rarely "light" and I like to eat "light" so I can eat a lot...because I rarely know when to stop.

Well maybe I know...but I am rarely willing to stop.

There's nothing like an endless supply of restaurant chips and salsa and margaritas the size of your head to make being healthy and thin seem obsolete and irrational.

Lucky for me, I can always turn to a Skinnytaste recipe and know it will not only taste good and unhealthy. But its healthy...booyah!

Ps. I have had to respell "restaurant" more times than I should be willing to admit during this post. I can't ever seem to get that word right...grrr....

White Bean Chicken Enchiladas
From Skinnytaste.com

Ingredients:

For the Chicken and White Bean Filling:
1 tsp olive oil
1/4 cup minced white onion
2 cloves garlic, minced
1 can (4.5 oz) chopped green chiles
15.5 oz can Navy beans (or Cannellini beans)
8 oz cooked shredded chicken breast
1/3 can water
1 chicken bullion
1 tsp cumin

For the Green Chile Enchilada Sauce:
1 tsp butter
1/2 cup chopped white onion
2 tbsp flour
1 cup fat free chicken broth
7 oz can chopped green chile
2 jalapeños, chopped
salt
1/2 cup light sour cream
3/4 cup reduced fat Mexican cheese
8 medium low carb tortillas
chopped fresh cilantro and scallions

Directions:

Preheat oven to 375°.

For the Filling:
In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

Green Chile Enchilada Sauce:
In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream.

Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.

Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.

Buffalo Chicken Lasagna

I've been making up crazy recipes lately.

I'm kinda liking it.

I made this buffalo chicken lasagna and loved it...s'mores oatmeal, fluffernutter oatmeal, reuben quesedillas, turkey sausage panakes...I must have gotten some kind of creative bug.

Buffalo chicken anything seems to be huge right now. I'm loving it because I have always been a huge fan of buffalo chicken. I can't open a bag of buffalo chicken pretzel crips without devouring the whole bag. Whoops.

I don't know about this though. A buffalo chicken milkshake?! I like weird things but this may be a little too weird. Has anyone tried it? You are a brave soul if you have.

Buffalo Chicken Lasagna
Dame Good

Ingredients:

9 whole-wheat lasagna noodles (about 3/4 pound)
2 teaspoons olive oil
1 small onion, chopped
1 clove garlic, minced
2 lbs chicken breast, cooked and shredded
1/2 teaspoon salt
2 cups buffalo sauce (get the mildest version)
2 cups fat-free ranch, or blue cheese dressing
1/2 cup fat-free greek yogurt
1 (15-ounce) container part-skim ricotta cheese
8 ounces reduced-fat crumbled blue cheese
1 egg, lightly beaten
1 1/2 cups celery, chopped fine
Freshly ground black pepper
1/2 cup reduced-fat grated Parmesan
1 1/2 cups shredded part-skim mozzarella cheese
1 cup scallions, chopped

Directions:

Preheat the oven to 375 degrees F.

Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.

In a separate bowl, combine the buffalo sauce, ranch and greek yogurt. Mix well.

Heat the oil in a large saute pan over medium-high heat. Add the onion and celery and cook, stirring occasionally, about 5 minutes. Add garlic. Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the buffalo and ranch sauce and simmer for 2 minutes. Add shredded chicken.

In a medium bowl combine the ricotta cheese, blue cheese crumbles, egg, the rest of the salt and pepper.

Spread 1 cup of buffalo ranch sauce on the bottom of a 9 by 12-inch baking dish. Layer 3 noodles on top of the sauce and spread half of the ricotta mixture. Spread half a cup of buffalo ranch chicken on that. Repeat a second layer again with 3 noodles, the other half of ricotta and half a cup of sauce. Layer the final 3 noodles on top of that. Spread the remaining 1/2 cups of sauce over the lasagna rolls. Top with the cheeses, cover loosely with foil, and bake for 45 minutes. Uncover and bake for 15 minutes more.

Top with scallions.

Lightened Spinach Stuffed Shells with Meat Sauce

Carbs are good.

I don't care what anyone says.

Carbs are better than good.

I always hear girls saying things along the lines of "oh I'm cutting out carbs".

Wait, um, excuse me?!

Isn't that like actually impossible? Impossible like resisting chocolate, or a free pair of heels, or a make-out session with Ryan Reynolds. It can't be done my friends.

Sure, I try to cut out as much white breads as possible and replace them with whole grain and fiber and such but a world without bread, pasta or potatoes is not a world I want to live in.

For those of you who don't fear carbs...then these stuffed shells shall make you salivate as they did me while they were baking. I searched high and low for whole grain shells but apparently they do not exist...at least not in my grocery store. Oh well, extra-carby it is.

This is actually a lightened recipe anyway, so the whole white pasta thing might as well get counted out. Am I right or am I right? The sauce I made for it was a meat sauce with ground turkey and chicken sausage but it was my boss's friends recipe...aka, not mine to share but it was delicious! Definitely my go-to tomato sauce. I changed this up a bit to resemble this said sauce so that will have to do.

Spinach Stuffed Shells with Meat Sauce
Adapted from Skinnytaste.com

Ingredients:

27 (9 oz) Barilla Jumbo Shells
1 cup onion, finely chopped
2 garlic cloves, chopped
1 tsp olive oil
1/2 lb 99% lean ground turkey (I froze the leftover meat to use at a later date)
1/2 lb Italian chicken sausage, casings removed (I froze the leftover meat to use at a later date)
32 oz crushed tomatoes (I used Tuttorosso)
1 tbsp chopped fresh basil
1/4 teaspoon crushed red pepper flakes
1/2 tablespoon sugar
salt and pepper
2 cups part skim ricotta cheese
8 oz reduced fat mozzarella cheese, shredded
1 egg
16 oz package frozen spinach, thawed and squeezed well
1/4 cup reduced-fat Parmigiano Reggiano

Directions:

Boil water and cook shells according to package directions, make sure to make them al dente.

Meanwhile, saute onions and garlic in oil. Add turkey sausage and salt and brown until cooked, breaking up in small pieces. Add tomatoes, red pepper flakes, sugar, salt, pepper and basil, then simmer on low, covered, about 15 minutes.

Preheat oven to 375°.
In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.

Once shells are cooked and cool, fill each shell with (about 2 heaping tbsp) cheese mixture and place on a large baking dish, or two smaller dishes, covering the bottom of the dish with a little sauce.

Top shells with half of the sauce, cover with foil and bake 40 minutes; uncover foil and bake 5 more minutes.

Serve with additional sauce on top.

Lightened Broccoli and Cheddar Soup

I am no longer living in the "technological stone ages"!

Well, in terms of cell phones that is...my laptop is still ancient and my digital camera is a joke and my iPod is from 2005 but my phone...my phone is shiny and new.

I finally conformed and got an iPhone.

Yeah, I love it.

I can't stop playing with it.

Now I want a spankin' new lap top, a iPad, a iPod touch, a nice Panasonic Lumix zs7 digital camera (great for food photography I hear), and a Kindle Fire.

But that ain't happening.

This chick is poor. And spends all her money on food.

And shoes.

Mmm food and shoes :)

I think it is now required of me that I immediately go to Panera Bread and plop myself next to the fireplace and act all technologically savvy.

Not sure I could pull that off but speaking of Panera...please tell me I am not the only one obsessed with their broccoli and cheddar soup in a bread bowl...

Didn't think so. I love it. LOVE it. But have a hard time putting out of my mind the fact that it is cheese and cream and carb overload (not a hard enough time not to eat it (psh!) but enough to push me extra hard at the gym).

I decided to find a copycat recipe and lighten it some.

Is it identical? No. Is it a quick fix for a Panera craving? Yeah, I think so. Worth a shot!

Lightened Broccoli and Cheddar Soup
Adapted from CDkitchen.com


Ingredients:

1 tablespoon light butter spread (I use I Can't Believe it's Not Butter Light), melted
1/2 medium onion, chopped
1/4 cup melted light butter spread (I use I Can't Believe it's Not Butter Light)
1/4 cup flour
1 cup half-and-half
1 cup skim milk
2 cups reduced-sodium chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces grated reduced-fat sharp cheddar cheese

Directions:

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half and skim milk(this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

Serve with wheat bread roll.

Autumn Penne

You know those mornings you wake up after being in such a deep sleep that you are convinced that the totally unrealistic and virtually impossible events that floated around your head during the night really happened?

This is a common occurrence for me...to wake up arguing with myself about whether or not I really did become a real live Candy Land character, or met Michael Jackson in space so he could teach me the "authentic" moonwalk.

Yesterday morning was no different. Except the focus on the argument was more about why in the heck, of all things, I chose to talk about the "importance of sour gummy worms" with George Clooney.

I've never met George Clooney but my brain failed to register that for at least the first 8 minutes of my morning. And by failed to register I mean more like refuses to accept.

A girl can dream.

Then spend the beginning of her morning in a perplexed and confused state until the disappointment sets in. No, you didn't magically invent some pill that kills calories...so no you can't eat that cupcake for breakfast.

Bummer.

Something else rather disappointing to me...the fact that fall is so far away. Though we could hardly call this thing we've had here in Ohio "winter" I still want it to be over.

I figure...just because it isn't October doesn't mean I can't enjoy a little fall.

This dish does remind me of fall. I know I know, the Brussels sprouts can throw you off but I promise you you barely notice them because they are chopped up. This is a dish that makes me actually LIKE Brussels sprouts. If I had one complaint about this dish it would be that the ragu sauce is a little on the light side. Next time, I would add more crushed tomatoes.

Autumn Penne
Adapted From skinnytaste.com

Ingredients:

1 sweet or hot chicken and pork sausage link, casing removed, crumbled
3/4 lb 93% lean ground turkey
4 tsp olive oil, divided
4 cloves garlic, sliced thin
10 oz brussels sprouts, weight after outer leaves and stems removed
1 small onion, diced small
1 carrot, peeled and diced small
1 celery stalk, diced small
28 oz crushed tomatoes
1 bay leaf
pinch crushed red pepper
kosher salt and fresh ground pepper to taste
1 lb high fiber, low carb or whole wheat pasta

Directions:

In a large, wide skillet, add sausage and turkey over medium-high heat, breaking up the sausage and turkey as it cooks into small pieces. When completely cooked through; set aside in a bowl.

With a sharp knife, cut the brussels sprouts into thin shreds.

To the skillet, add 2 tsp of oil over medium heat. When hot, add the garlic and cook until golden (do not burn). Add shredded brussels sprouts, salt and pepper and sauté until tender crisp, about 4 to 5 minutes; set aside in another bowl.


To the same skillet, add remaining 2 tsp of oil over medium-high heat. Add onion, carrot and celery, stirring well to coat with oil. Cook, stirring occasionally, until the vegetables turn golden brown, about 10 to 12 minutes.

Add crushed tomatoes, sausage and turkey, bay leaf, crushed red pepper, salt and fresh pepper to taste. Reduce heat to low, cover and simmer about 30 - 40 minutes, or until sauce thickens.

Meanwhile, while sauce is simmering, put a large pot of salted water to boil for the pasta. Add the pasta to the water 10 minutes before the sauce is done and cook pasta al dente.

Drain and add the pasta to the skillet and toss with the sauce.

Add cooked brussel sprouts, toss and place in a large pasta bowl.

Lightened Brown Rice Jambalaya

It is Fat Tuesday.

My kinda day.

I have never personally experienced Mardi Gras nor do I tend to participate in lent but an excuse to be fat? Sign me up!

Is it sad that I just learned why they call it "Fat Tuesday"? Yeah, sometimes I am rather clueless.

But for those of you who are like me and never thought about why they labeled this day "Fat Tuesday" but simply accepted it as a legitimate reason to stuff your face...well...it is because tomorrow is "Ash Wednesday" and people tend to give up something (oftentimes it is food that is so darn good to your mouth but not so much your health)so therefore people shovel food into their face like their is no tomorrow...

Might as well not be if you can't enjoy chocolate, margaritas, jalapeno poppers and cheesecake...

Just my take on things.

If you ask me "Fat Tuesday" sounds like my standard Sunday...aka my "cheat" day.

Sometimes...just sometimes...I take it a little overboard.

Meh.

In honor of Mardi Gras, I decided to make me some jambalaya. And since I have been craving it, I knew I wouldn't be able to resist indulging in a large bowl (especially considering that the day is named "fat" and all)...so I decided to go a lighter route.

You can't even frickin' tell.

I like mine extra spicy so feel free to play around with the spices and hot sauce. I also prefer my jambalaya with just sausage and sometimes chicken so I left out the shrimp. Its easy to add it though...just toss some in about 10 minutes before the cooking time is up and you're all done when the shrimp is pink :)

Lightened Brown Rice Jambalaya
Adapted from Lowcaloriecooking.about.com

Ingredients:

8 oz. smoked turkey sausage, sliced into 1/2 inch coins
8 oz. boneless, skinless chicken breast, cut into bite sized pieces
1 Tbsp canola oil
1 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 clove minced garlic
1 Tbsp fresh thyme
1 1/2 cups brown rice
2 cups reduced-sodium chicken broth
1 28-oz. can diced tomatoes, undrained
1/4 tsp salt
1/4 tsp ground black pepper
1/2 tsp ground red pepper
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce

Directions:

In a large dutch oven, cook the sausage and chicken over medium-high heat until browned. Remove and set aside.

Add the canola oil to the pan, and cook the celery, onion, green pepper, and garlic for 3-5 minutes, until tender. Add the Worcestershire sauce, hot sauce, thyme and rice, and cook 3 more minutes. Stir in the chicken broth, tomatoes, salt, black pepper, and ground red pepper.

Cover, and cook 20 minutes, until the liquid is absorbed. Add the shrimp, and cook 3-5 minutes longer, until the shrimp is bright pink.

Serves 8

Apple Cider-Glazed Chicken

I was in Bob Evans one sunday morning...probably more excited than I should be for my biscuits and gravy, home fries and pancakes...aka the most healthy meal of my life.

It was sunday...I was allowed.

Anyways, I saw something about apple cider-glazed chicken and pork chops and decided then and there to scour the internet in search of a similar recipe because that sounded...well...amazing.

The one I found was just that. It was fairly easy to make and tasted like fall. I made it with thyme roasted sweet potatoes...delish if I do say so myself.

Apple Cider-Glazed Chicken
From foodnetwork.com

Ingredients:

2 tablespoons vegetable oil
4 boneless, skinless chicken breast halves (about 1 pound)
2 teaspoons kosher salt
Freshly ground black pepper
3 tablespoons unsalted butter
1 tablespoon apple cider vinegar
3/4 cup apple cider
1/2 cup low-sodium chicken broth
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme leaves

Directions:

Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.

Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.

Pumpkin Turkey and White Bean Chili

I hope everyone had a good Halloween weekend.

I had a rough time coming up with a costume idea. I tend to like to do silly or funny costumes rather than the scantily clad outfits that most girls my age adorn for Halloween.

I have always been obsessed with all things vintage and fascinated with the many different eras and decades prior to my lifetime. I love old hollywood glamour and everything from the 20's to now.

I decided to be a flapper. Not too creative, but pretty fun to twirl around in.

Trying to get the hair right was a pain in the butt. My hair is long...like to my lower back long and pinning all of it up was not easy. I have never liked the way I look with short hair but you can't be a flapper without a bob...you just cant. It's like illegal or something.

I also feel that I must say. I have been a victim of ABC Family's 13 days of Halloween. Normally, I just get really into it around Christmas but they have been playing "Adams Family", "Practical Magic", and "Hocus Pocus"...no lie...who can resist that?! My productivity has gone down major points.

Thanks ABC Family...I'm sure my teachers will find you to be a legitimate excuse as to not having my work done.

Ps, they are already showing previews for 25 Days of Christmas. I don't know whether to jump with joy or cry. I love my some Christmas but I am not ready for my beloved fall to depart and be replaced by snow and 7 pounds in my mid-section.

Nope, not ready at all.

Speaking of 7 pounds...This chili is once again from one of my "food blogger idols" at Gina's Skinny Recipes. I have made pumpkin chili before and I liked it, but this one was waaaay better...and healthier...and easier...and cheaper.

Win. Win. Win. and Win.

Pumpkin Turkey and White Bean Chili
Adapted from Skinnytaste.com

Ingredients:

cooking spray
2 lb 99% lean ground turkey
1/2 tsp olive oil
1 small onion, chopped
3 garlic cloves, minced
1 tsp chili powder, to taste
2 bay leaves
2 tsp cumin
2 tsp cayenne pepper
1 tsp oregano
2 (15 oz cans) of white northern or navy beans, rinsed and drained
15 oz can pumpkin puree (not pumpkin pie filling)
4.5 oz canned chopped green chile
2 cups low sodium, fat free chicken broth
fat free sour cream for topping (optional)
chopped cilantro and chives for topping (optional)
salt and pepper to taste

Directions:

Heat a large heavy saute pan over high heat and lightly spray with oil.
Add meat and cook, breaking it up until white, about 5 minutes. Add to crock pot.

Add oil to the saute pan, then onions, garlic, sauté about 3 - 4 minutes;
add cumin and sauté another minute.

Add to crock pot. Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves.

Cover and cook on high for 4 hours or low for 8 hours.

Remove bay leaves and adjust seasoning to taste before serving.

Thai Chicken and Pineapple Stir Fry

Where in the heck is time going?!

I'm having a hard time finding time to blog. Let alone breath. But I'm hanging in there...barely.

My birthday came and went. I find that tends to happen as you get older. This has been a year of growth for me. I have learned a lot about myself and about the people in my life.

I have found that I so often spend time worrying about the people letting me down instead of appreciating the people there rubbing my back as I am crying over the people who disappoint me. I have an amazing select few in my life who make up for all of those who don't really care. Gosh, I'm lucky.

I've also found that I tend to confuse positivity with having high expectations. I strive to be a positive and optimistic person, but sometimes in doing that I set these high, sometimes unreachable expectations which only lead to disappointment. It's easy to forget to appreciate things for what they are, and accept people for who they are and what they offer you, rather than what they didn't. I will spend my 24th year here remembering that for sure.

I'm going into this year a more positive, open, understanding and thankful person. I have all the wonderful people in my life, or who were once in my life to thank for that...and all the moments I have that remind me of these things, and the many MANY other things I need to keep in the back of my mind at all times.

This is a rather serious post eh?

On a less serious note, I carved pumpkins for the first time in forever on my birthday. I have announced many times how much I love lazy sundays and my birthday was just that. I appreciate the simple things in life...and thankfully my birthday represented that.

I spent my birthday with someone who showed up at my door with Coldstone Birthday Cake Remix, took me to a pumpkin patch to pick out pumpkins and carve "awesome" faces on them...by "awesome" I mean slightly embarrassing but still humorous as they looked like a couple of 6-year-olds did them (this is ironic as we are a couple of old folk), then we had a very fancy candlelit dinner on my coffee table and devoured Taco Bell...yep, per my request. My birthday ended with an intense game of Cribbage...and I won. Perfect day :)

None of that has anything to do with Thai food...or chicken...or pineapple...or even stir fry. But here it is. It's yummy. And I am OBSESSED with Gina's Skinny Recipes. Literally.Ob.Sessed.

Thai Chicken and Pineaplle Stir Fry
Adapted from skinnytaste.com

Ingredients:

1 lb boneless skinless chicken breast, cut into 1-inch cubes
1 tbsp fish sauce
1 tbsp soy sauce
2 tbsp cornstarch
1 tbsp oil, divided
1 tsp minced garlic
1 tsp minced ginger
2 cups cubed assorted colors bell peppers (1/2-inch cubes)
1 red chili pepper, chopped (optional or to taste)
1 small white onion, chopped
1 cup fresh pineapple chunks
1/2 cup chili sauce
cilantro leaves (for garnish)

Directions:

Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.

Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat. Add garlic and ginger; stir fry 30 seconds. Add bell peppers,onion chili pepper if using and pineapple;stir fry 3 to 5 minutes or until peppers are tender-crisp.

Add soy and chili sauce; cook and stir until heated through. Remove from skillet.

Heat remaining oil in the skillet. Add chicken; stir fry5 minutes or until cooked through.Return bell pepper mixture to skillet; stir fry until well blended.

Garnish with cilantro. Serve with brown rice or plain.

Ham Egg and Cheese Hashbrown Casserole

I am really a fan of breakfast casseroles. I've posted a couple already...some sweet, some savory, all awesome.

I love breakfast...I always wake up starving but sometimes I don't feel like dragging out the pots and pans...this is where the casserole comes in.

You can prepare everything the night before and pop it in the oven in the morning. This is especially convenient if you have someone to cuddle and sip coffee with while it bakes :)

Ham Egg and Cheese Hashbrown Casserole
From Tasteofhome.com

Ingredients:

1 package (32 ounces) frozen cubed hash brown potatoes, thawed
1 pound sliced bacon, cooked and crumbled
1 cup (4 ounces) shredded cheddar cheese, divided
1/4 to 1/2 teaspoon salt
8 eggs
2 cups milk
Dash paprika

Directions:

In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13-in. x 9-in. baking dish. In another large bowl, whisk eggs and milk until smooth; pour over hash brown mixture. Sprinkle with paprika.

Bake, uncovered, at 350° for 45-50 minutes until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Yield: 8 servings.

Portabello Spinach Lasagna

Some people would be surprised to know that my favorite shirt isn't pink, or adorned with a cupcake of any kind...nor does it have pearls, ruffles or anything that sparkles on it.

I've had the same favorite shirt for as long as I can remember. It is from 1985 and used to belong to my dad.

It is gray and faded and so worn thin that it is almost see-through. If you squint hard enough you can still make out the "1985 All-Stars Game The Twins" on it...just barely.

But it is the most comfortable shirt that has ever touched human skin. It is so light and perfect for that cool summer night when you have the windows down.

I only bring this up because I caught a lot of slack for still wearing it the other night...ahemshawnahem!

He's just jealous.

I will probably mourn for an entire week when the holes in the shirt have become too much. But I don't like to think about that.

I will wear it until it dissolves.

How bout that.

It's comfort for me. Much like lasagna is...and bread...and chocolate...and anything edible for that matter. This lasagna recipe is comforting and get this...pretty guilt free. Ch'yeah.

It is a meatless lasagna...I know I know...that is unheard of and rather preposterous for that matter but I promise you don't even miss it. Shawn didn't, and he is kind of meat and potatoes land.

Seriously.

But if you don't believe me. Add ground chicken. It will rock I'm sure.

Portabello Spinach Lasagna
Adapted from foodnetwork.com

Ingredients:

9 whole-wheat lasagna noodles (about 3/4 pound)
2 teaspoons olive oil
12 ounces portobello mushrooms, chopped
1/2 teaspoon salt
4 cups store bought marinara sauce
1 (15-ounce) container part-skim ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 egg, lightly beaten
Freshly ground black pepper
Pinch ground nutmeg
1/4 cup grated Parmesan
3 ounces grated part-skim mozzarella cheese (about 2/3 cup)

Directions:

Preheat the oven to 375 degrees F.

Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.

Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper, and nutmeg.

Spread 1 cup of tomato sauce on the bottom of a 9 by 12-inch baking dish. Layer 3 noodles on top of the sauce and spread half of the ricotta mixture. Spread half a cup of tomato sauce on that. Repeat a second layer again with 3 noodles, the other half of ricotta and half a cup of sauce. Layer the final 3 noodles on top of that. Spread the remaining 1/2 cups of sauce over the lasagna rolls. Top with grated cheeses, cover loosely with foil, and bake for 45 minutes. Uncover and bake for 15 minutes more