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Sheet pan dinners

24 Mar

I’ve found a great new way to make dinner easier. It’s called a sheet pan dinner. You put everything on a rimmed cookie sheet, put it in the oven and in 25-45 minutes, your complete dinner is done. And only one pan to wash.

Tonight is hamburgers and roasted vegetables. I’m using preformed quarter pound patties. Put the burger patties on one end of your cookie sheet. Put your cut up vegetables on the other side. Put them in a 375 oven and set a timer for 15 minutes. Turn the burgers over and stir up the vegetables and give it another 10 minutes. I’m serving it with cottage cheese.

I also do frozen boneless, skinless chicken breasts and thighs. They usually take 30 minutes, then turn over and add another 10 minutes.

My favorite vegetables are broccoli, Brussels sprouts, carrots, onions, and zucchini. I put the broccoli tops in the middle and the harder veggies on the outside.

I put a little oil in the pan under the vegetables and a little drizzle over the top of them. Everything gets seasoned with pepper, seasoned salt and garlic powder. The chicken gets some dehydrated lemon powder sprinkled on them too.

  • I’m grateful to find easier ways to cook that don’t require me to stand at the stove. I’m grateful the oven helps warm the house when it’s cold. I’m grateful that dinner is done.

Night all. LOVES


Chicken and veggies

9 Mar

I made some chicken in my electric skillet tonight. I put some boneless, skinless thighs and some boneless, skinless breasts in a single layer. Seasoned with seasoned salt, pepper and dehydrated lemon powder. Turned it to 300 and left it alone for 15 minutes. Turned them over and left them alone for another 10 minutes. Now I have several days worth of chicken in the fridge for later.

I cut some Brussels sprouts in half and cooked them in the remaining chicken fat with a little water added. After 3 minutes, I added a package of frozen broccoli and carrots and let them all hang out for another 5 minutes. Dinner was delicious and I have lunch for tomorrow.

I’m going to a Bariatric clinic nutrition class tomorrow. I’m going to bring up that I haven’t been feeling well lately. Tonight when I was writing in my food diary, I figured out I’ve almost halved my calorie intake. Could I not be feeling well because I’m not eating enough? Definitely something to think about. I don’t want to lose the weight and be miserable while I do it.

  • I’m grateful to be inside while it’s storming tonight. I’m grateful to find a vegan protein powder that I really like. I’m hoping switching from dairy products might help my stomach. I’m grateful to Imperfect Produce delivery company. I have decided I really like Brussels sprouts.

Night all. LOVES

Peanut sauce

27 Feb

It’s been a while since I have posted a recipe. I can’t come up with new things to make if I’m mostly eating fresh veggies all the time.

But I have come up with a yummy sauce to dip the veggies in. I came up with it after eating at a Thai restaurant and I used it with spaghetti noodles. Now I use it as a dip. Still tastes delicious.

In a small bowl, mix 2 tablespoons peanut butter, crunchy or smooth. 2 tablespoons soy sauce, I use a light, less sodium one. 1 tablespoon fish sauce, I use the one in the blue bottle. 1 teaspoon yellow mustard. 1 teaspoon honey or a small squeeze of the bear. Mix well. Season with pepper, garlic powder and sriracha to taste.

I would mix this with noodles as is. It’s great in ramen noodle soup. I have added 2 tablespoons vinegar and 4 tablespoons vegetable oil to make salad dressing. I add 2 tablespoons brown sugar and leave the peanut butter out and it’s an amazing ‘teriyaki type’ sauce. Although I am tempted to leave the peanut butter in after watching a video on chicken satay. I’ll let you know how it goes.

  • I’m grateful that I have learned to improvise and experiment in the kitchen to make delicious food. I very seldom make something that I need to throw out. I’m grateful I’m adjusting to my diet so well. Although I WAS thinking about a pear dump cake today. I’m grateful there is so much information available online to research new tastes and ideas.

Night all. LOVES

Roasted veggies for dinner

13 Feb

Tonight for dinner, I roasted a bunch of vegetables for dinner. I started with a half pound of carrots, peeled and cut into big pieces. Threw in some broccoli florets that were hiding in the back of the fridge. (my child grumbled about that. He was gonna eat them soon.) I cut up a softball size yellow onion into big pieces(like shish-kabob size). And a half pound of Brussel sprouts that I trimmed and cut in half.

Because I had cooked some sausage earlier in the day, I took 2 tablespoons of the grease in the pan, added tablespoon yellow mustard, 1 tablespoon honey, and 2 tablespoons vinegar and brought it up to warm. Added salt, pepper, and garlic powder to taste, and a half teaspoon of sriracha. Mixed well and poured it over the vegetables. Mixed it well and placed it all on a lined cookie sheet(easy cleanup!) in to a 350 oven for 30 minutes.

It makes enough for 2 meals, 3 if you’re not very hungry. Serve with the sausage patties I made early in the day.

I’m full and happy. My child had chicken noodle soup and a quesadilla while he looked daggers at me for eating HIS broccoli. So he’s full and sorta happy.

  • I’m grateful for things found rummaging through the fridge. I’m grateful to all those cooking shows I watch that give me such good ideas for making delicious food. I’m grateful my son is annoyed about not being able to eat vegetables. Life is good.

Night all. LOVES

Vegetable beef soup

6 Feb

I had a bunch of those TV dinner things from meals on wheels in the back of my freezer that I wasn’t eating. And I couldn’t give them away because nobody else really liked them either. So I took the vegetables out of a bunch of them, carrots, asparagus, mixed veggies and put them in a pot. I added 2 beef ramen seasoning packets(NO NOODLES) and a quart and a half of water. I put the whole thing on the back burner over medium low heat. Then I took a softball size yellow onion and chopped it into small dice and threw that in. When that had been going for a little bit, I decided to just add the whole pound of hamburger that I had thawed instead of breaking it up into portions. So that went into the microwave for 3 minutes. Mostly to get most of the fat drained off of it. Let it simmer until my son came home from school.

Because he really doesn’t like vegetables and onions in his soup and I can’t eat pizza anymore(I KNOW! HORRIBLE!), we decided that I would order him a small pizza and I would have soup.

I’m having mixed feelings about it though. I am happy to have not eaten any pizza(I did look in the box!), but when I fed the ingredients into my fitness pal, it said I was still at over 60 carbs! Just meat and veggies! I know I’m not supposed to count the vegetable carbs yet, but how do I figure out what to add carb-wise to my dinner that gets me to where I’m supposed to be.

The soup was delicious, by the way, and I ate two bowls. I’ll tell the Dr about it at my appointment in the morning.

  • I’m grateful to make do with what I have to make a delicious dinner. I’m grateful I didn’t eat any pizza. I’m grateful to get this mostly written before my child decided HE NEEDS ME RIGHT NOW. So I’m off.

Night all. LOVES

Chicken, & noodles

31 Dec

This is not chicken and noodles soup. Or even chicken and noodles as a casserole. This is chicken. And noodles.

For the chicken, I put 3 frozen, boneless, skinless chicken breasts and 3 frozen, boneless, skinless chicken thighs in a cookie sheet lined with parchment paper. Sprinkle generously with salt, pepper, garlic powder, and dehydrated lemon powder. Place in a 350F oven for 45 minutes, or until done in the middle. The juices run clear. One of these days, I’ll get a new thermometer. Turn the oven off, but leave the pan in the oven.

For the noodles, in a pot on the stove, bring water to a boil on high, adding salt and seasonings right before you add the egg noodles. I reduce the heat to about an 8 and boil until the noodles are done. Add some butter and let melt. Then add some shredded cheese. Stirring until all combined.

My plate gets chicken and noodles, but Carson only gets noodles. He doesn’t like meat very often. Unless it’s on a pizza.

I’ll use the leftovers later in the week for lunches. Sometimes shredding the chicken into salads.

Just simple easy food tonight. I still don’t feel well. This month has been difficult. I’m hoping the antibiotics work soon on my mouth and not just upsetting my stomach.

  • I’m grateful to have frozen chicken in the freezer. Makes cooking easy mist of the time. Grateful my child’s favorite food is pasta and cheese. Alright, just cheese anyway he can get it. I’m grateful for ibuprofen.

Night all. LOVES

Happy Holidays

26 Dec

I hope you’re having a wonderful holiday today. There are so many different holidays being celebrated this time of year.

We’re spending the day sleeping and trying to get well. Ramen for me and frozen banana milkshake for him. It’s really easy. Take 1-2 frozen bananas, depending on the size. Place in the blender cup of our Ninja. Add a cup of milk, a serving of hot chocolate powder, a generous scoop of peanut butter, and a dash of vanilla. Blend until smooth. Serve with a straw. I like to use 2 bananas, peanut butter, and just enough milk to make it blend. Serve it in a bowl with a spoon.

Heading back to bed. Setting the alarm to call the doctor first thing for a same day appointment.

  • I’m grateful to have bananas in the freezer. I usually do 2 bunches a couple of times a month. I’m grateful for my new woobies. One is double-sided and it has replaced all my other blankets on my bed. I’m grateful for a 16 year old who is becoming mostly self-sufficient is I have enough cheese, tortillas, canned soup and frozen burritos on hand. And some clean dishes.

Night all. LOVES