What's for dinner (originally posted April 9, 2014)

Gonna experiment with several recipes this week. I’m excited to try some new things! Stay tuned for verdicts (and recipes) for the following:

Balsamic Roasted Squash- From Healthy in a Hurry
Thai Coconut Soup- from Slow Cooker Revolution
Aloha Porkchops- from Slow Cooker Revolution
Creamy Pecorino and Pepper Pasta- from Ina Garten

Peanut Noodles (originally posted April 4, 2014)

Our trip to NY was wonderful, but it really tuckered me out. Consequently, making anything other than quick and easy meals hasn’t been particularly appealing to me for the past few days. Luckily, I have some great go-to recipes for days when I just don’t have the energy or motivation to do much in the kitchen. This peanut noodle recipe is one of mine and my family’s fav’s. It is great warm or cold.

Peanut Noodles: Serves 4

Prep: 10 min
 
Cook: 15 min
 
Ready In: 25 min

Ingredients:
8 ounces spaghetti (I used Dreamfields pasta because it’s low carb without sacrificing the taste- I honestly can’t tell the difference!)
1/2 bunch green onions, sliced
2 tablespoons sesame oil (I like toasted sesame oil)
1 teaspoon minced fresh ginger root (you can use 1/4 t powdered ginger, if you don’t have fresh on hand)
1/3 cup peanut butter
1/4 cup soy sauce
1/4 cup hot water
1 tablespoon cider vinegar
1 teaspoon white sugar
1/4 teaspoon crushed red pepper flakes

Directions:
Cook pasta in a large pot of boiling water until done. Drain.
Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
Toss noodles with sauce, and serve.
***It could be yummy to throw in some extra veggies (broccoli, snap peas, etc.)

Cantaloupe, Pistachio, Goat Cheese, Avocado, and Spring Mix Salad (originally posted April 3, 2014)

I just got back from a 10 day trip to NY to support my sister in law, who was competing in the Metropolitan Opera Contest (which she won!!!). I had a wonderful time, but blogging definitely took a back seat to all the fun and activity with family and friends. Now that we’re back, though, I’m on the bandwagon again!

Perhaps it’s because I always indulge more than I should when I travel (especially to see family), but I’ve been particularly in the mood for all things fresh and healthy since our return. This salad certainly hits those marks and it comes courtesy of my mother-in-law, who is an excellent cook and has been the source of a number of my favorite recipes. She is someone who cooks a bit ad lib, so this recipe reflects that. The amounts aren’t listed, as they really are up to the taste of the person throwing it together. You can’t really go wrong, though, so experiment and have fun!

Cantaloupe, Pistachio, Goat Cheese, Avocado, and Spring Mix Salad
(How many this serves varies depending on what and how much you throw in of each item)
Package of mixed greens/spring mix
Canteloupe, cut into cubes (we use about half a melon)
Avocado, sliced and cut into small pieces
Goat cheese (Trader Joe’s has a honey goat cheese that goes particularly well with this salad)
Pistachio nuts, shelled (you can crush them, too, if you want smaller bits)
Mandarin orange segments (cut in 1/2 or 1/3)
Pomegranate seeds (optional, but delicious)
Cut up sugar snap peas (also optional)
Dressing made from walnut oil, salt, Trader Joe’s Orange Muscat Champagne Vinegar, and a splash of white balsamic vinegar to give a zing

(Make ahead) Slow Cooker Sweet and Sour Meatballs (originally posted March 18, 2014)

This is such a great recipe. Super easy and definitely crowd-pleasing. It can be made ahead, frozen, defrosted in the fridge overnight when you’re ready to use it, and then thrown into the crockpot on the morning (or even in the afternoon) of a busy day. Or, since it really doesn’t take long to prep, it can be made the day of and thrown in the crockpot for just 4 hours. It makes the house smell like Heaven (the smell is currently wafting through our house as I write this), and it is delicious served over your favorite kind of rice.

Sweet and Sour Meatballs

Serves: 6

Ingredients:
1 (32 oz) pkg frozen fully cooked meatballs of your choice
1 onion – diced
1 green pepper, diced
1 red pepper, diced
16-18oz sweet & sour sauce of your choice (we use two 10 oz bottles of La Choy)
1 cup pineapple tidbits, drained

Instructions:
Cook meatballs, peppers, onions & sweet and sour sauce in crockpot on low for 4 hours.
During the last hour, add in the drained pineapple.
Serve over rice.

***Can be prepped ahead of time and kept frozen until ready for use (place all ingredients except pineapple in gallon zip and freeze). Thaw in fridge overnight if making pre-made frozen meatballs. Follow rest of instructions as usual.

Infographic for seasonal fruits

Found this super helpful infographic (created by Chasing Delicious) for when to buy seasonal fruits. Thought I’d pass it along!

My Favorite Chocolate Chip Cookies (originally posted March 16, 2014)

I ate these cookies for the first time at a church social function about 10 years ago, and it was truly love at first bite. I was thrilled when the woman who made them was willing to share the recipe with me, as they were honestly the best chocolate chip cookies I’d ever eaten. I’ve since made them so many times I’ve lost count. They are COMPLETELY DELICIOUS and so, so, so easy. I have also experimented with them and come up with some yummy variations, but the basic recipe really is so perfect on its own, its worth starting there.

For an easy and crowd-pleasing dessert, I urge you to try these! They are great for bringing to a social function, for a gift to neighbors or friends, or just for a night of indulging at home :)

Chocolate Chip Cookies:
1 C Vegetable Oil
1 C Sugar
1/2 C Brown Sugar
2 Eggs
2 t Vanilla
2 1/3 C Flour
1 t Salt
1 t Baking Soda
1/2 Package Semi-Sweet Chocolate Chips (I love Trader Joe’s brand)

Optional:
1/4 C Dutch Cocoa
Shredded Coconut, To Taste

Directions:
Cream vegetable oil and sugars. Add eggs and vanilla. Add dry ingredients. Stir in chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake at 375 for 8-10 minutes (I like them underdone, so I do 8 minutes).

Healthier dessert option: Cocoa Oat Truffles (originally published March 16, 2014)

This is one of my favorite healthier dessert recipes. I can’t for the life of me remember where I got it (I think it may have been on Whole Foods’ webpage…), but I’ve made it several times, and it sure is easy and satisfying. Plus, it’s a relatively guilt-free treat.
Cocoa Oat Truffles:

Makes approximately 20 truffles

Ingredients:
1 C Rolled Oats
1 C Finely Chopped, Pitted Dates
1/4 C Unsweetened Cocoa Powder, divided (I like Trader Joe’s brand)
1/2 C Almond Butter
2 t Pure Vanilla Extract
Pinch of Ground Nutmeg
Pinch of Ground Cinnamon

Directions:
Place oats in a food processor until finely ground.
Add dates, 2 T cocoa, almond butter, vanilla, nutmeg, and cinnamon, and process until finely ground and sticking together.
Place remaining cocoa in shallow bowl.
Roll mixture into balls about 2 t each, pressing firmly for mixture to stick together.
Roll truffles in cocoa and chill until ready to serve.