Chicken and Lentil Soup

What do you do when you desperately need to go grocery shopping, but it's way too hot to even think about going outside?  Or you're just too lazy busy to leave your hectic domain?  Or maybe you stayed up past 4am trying to watch the Delta-Aquarid meteor shower and you don't have your life together today? Ahem. None of those apply to me.  Promise.

So what do you do?  Pinterest.  Obviously.  Because I cannot feed my entire family on just two chicken breasts (which, at this point, are still frozen).

Or can I?

I'm desperately looking around my kitchen trying to get an inventory.  Let's see, I've got some veggies, tomato paste, some lentils... I can do this.  I found a very inspiring chicken and lentil soup recipe, and upped it.  What do I call it? A whole bunch of delcious stuff thrown into a pot.  With grilled cheese.  That's too long.  Whatever.

Problem: the chicken is still frozen.
Solution: cook it while I prep the rest of my ingredients.  Drizzle with avocado oil, season both sides with salt and pepper, bake at 375°F for about 25-30 minutes, or until cooked through.

This would be an amazing recipe for some straggling left over chicken.  And it would take less time.

Side note about tomato paste: even though it comes in a teeny tiny can, you never really ever need that much.  You can put it in a Ziploc bag, divided in sections, and freeze it.  Just break off a piece whenever you need it.  Like so:

Shown frozen with two sections missing.  I would guess they're about a tablespoon each.

What you'll need:

• 2 large chicken breasts, cooked and shredded
• 1 cup dry lentils, rinsed
• 1 yellow onion, diced
• 1 carrot, diced (I actually had about 6 baby carrots, which worked wonderfully)
• 4 cloves of garlic, minced
• 1 can cut green beans, drained
• 1 cup frozen corn (coincidentally, the exact amount I had on hand)
• 3 Tbsp tomato paste
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp chili powder
• 1 Tbsp paprika
• 4 cups chicken broth
• Avocado oil
• salt and pepper

What to do:

Heat a large drizzle of oil in a large pot over medium heat.  Add onions, garlic, and carrots and cook for about 4 minutes, until onions are soft.  Add seasonings and lentils and stir until well combined.

Add in the rest of the ingredients: chicken, green beans, corn, broth, tomato paste.  Bring to a boil, reduce heat, cover, and let simmer for about 25 minutes, or until lentils are soft.  Season with salt and pepper.

And that's it!  Serve it up with some grilled cheese sandwiches and enjoy!

Tip: if you like a more soupy soup, you can add about 2 cups of water.  We like thick soup in my household.  For some reason, my husband is against eating with spoons and would rather sop up the broth with bread, or grilled cheese in this case.

Prep time: about 30 minutes if you have to cook the chicken
                  about 5 minutes if chicken is already cooked

Cook time: 30 minutes

Makes about 6 servings.

Spiced Shrimp with Israeli Salad and Couscous

We recently subscribed to Hello Fresh, which is basically a meal plan delivery system. They send you fresh food and recipes every week to keep your dinner time from getting too boring.  If you're interested in trying it out, you can get $40 off your first box here.

Our dinner was getting boring, and my husband had had enough of it. So far I have really enjoyed the stuff we've been making.  This one was especially fun to make because I have never had any kind of Israeli dish.  Turns out that it is the perfect meal for this crazy summer time heat (imagine that... Israel).  It is so light and fresh and won't bog you down, and I just couldn't not share it.

Looks pretty close to the picture on the recipe!

What you'll need:

• 20-24oz shrimp, peeled and deveined
• 1 cup Israeli Couscous
• 2 small red onions, one finely diced, one cut in 1-inch cubes
• 2 Persian cucumbers, finely diced
• 1/2 oz fresh mint leaved, finely chopped
• 4 Roma tomatoes, cored and seeded; two finely diced, two cut into 1-inch cubes
• 2 lemons, zested and halved
• 6 oz plain yogurt
• 2 Tbsp southwest seasoning
• olive oil
• salt a pepper to taste

What to do:

Preheat oven.  Set the broiler to 500°F.

Cook the couscous: Heat a large drizzle of oil in a small pot over medium heat.  Add about 2/3 of the diced onion and all of the couscous.  Cook and stir for about 2-3 minutes, or until the onion is soft.  Add 4 cups of water and a dash of salt.  Bring to a boil, then simmer on low for about 15 minutes, or until the couscous is cooked through and water is absorbed. (I actually ended up doing this wrong. I think I cooked it on too low of a temperature and ended up with too much water when the couscous was done cooking.  If this happens, just drain the water out with a colander and return it to the pot.)  Cover and set aside in a warm place.

Make the yogurt sauce: In a small bowl, combine half of the lemon zest and mint, all of the yogurt, a squeeze of lemon juice, and salt and pepper to taste.

Make the salad: In a medium to large bowl, stir together the remaining diced onion, lemon zest, and mint, the cucumber, diced tomato, a sqeeze of lemon, large drizzle of oil, and salt and pepper.

Cook shrimp and veggies: Toss the shrimp, cubed onion, and cubed tomato in a drizzle of olive oil, all of the southwest seasoning, and salt a pepper.  Spread out evenly on a baking sheet and broil about 5-6 minutes, turning about halfway through.  Everything should be lightly charred when done.

Plate it up! Combine the salad and couscous.  Taste and see if it needs more salt and pepper.  Serve the shrimp and veggies on top of the couscous salad and top with the lemon-mint yogurt (as pictured).

Enjoy!

Here is what Hello Fresh's dish looked like (mine is pictured above):

They used skewers; I did not. I also plated less couscous salad because I cannot eat that much.

Prep time: 15 minutes

Cook time: about 15 minutes

Makes about 4 servings.

Super Easy (and delicious) Beef Stroganoff

One of my personal favorites to make, this dish is one that can be thrown together at the last minute if you're in a hurry or just don't really feel like cooking much.  Plus, it's delicious.  Much better than Mr. Helper.

What you'll need:

• 8oz of pasta (typically egg noodles, but I used bow ties this time)
• 1lb ground beef
• 1 cube beef bouillon, crushed
• 1 can cream of mushroom
• 8oz sour cream
• 2oz half and half (milk works, too)
• salt and pepper

What to do:

Cook the pasta in a pot of boiling water and drain.

While the pasta cooks, heat a large drizzle of avocado oil in a large skillet over medium heat.  Add the ground beef to the pan, season with salt a pepper, and chop up into bits as it cooks through.  Drain and return to the skillet.

Add sour cream, cream of mushroom, half and half, and bouillon to the pan.  Stir until well combined and heated through.  Salt and pepper to taste, then stir the cooked pasta into the mixture.

Serve it up, and enjoy!

Makes about 4 servings.

Prep time: about 3 minutes

Cook time: 10-15 minutes.

How to Spruce up your Chicken or Tuna Salad

If you're in a whole "New Year New You" weight loss craze right now and are in a frenzy looking for light and tasty meals (or even if you're not; I'm not), this is one of them.  For some reason, I always see dieting people eating chicken or tuna salad, and not really enjoying it.

First of all, if you're trying to lose weight, watch how much mayo you use.  Everything else is on point for a healthy lifestyle.

Second, I use this same recipe for both my chicken and tuna salad with the exception of the boiled eggs.  Those generally only go in my tuna, but don't taste bad in the chicken.  Also, I do not have a problem with celery per se, but I do have a problem with it in things.  It is one of those weird texture things, and I can only eat it alone or with a nut butter.  Off topic.

Anyhow, this particular day I made chicken salad.  I took inspiration for this recipe from my friend after the first time I had chicken salad at her house, and I am never going back to the old ways.

What you'll need:

• 2 large (12.5oz for chicken; 9oz for tuna) cans of chicken or tuna (packed in water), drained
• 1 medium apple, diced
• 1/4 cup lemon juice
• 1/3 cup natural sliced almonds
• 2 T mayo or Miracle Whip
• 1 tsp onion powder
• 1 stalk celery, diced (optional)
• 2 boiled eggs, diced (optional)
• salt and pepper to taste

You can also sprinkle in some parsley and basil if you're feeling froggy, but I did not do that this time.

What to do:

In a medium size bowl, toss diced apple in lemon juice to completely coat and set aside to soak.  This will hinder the oxidation process and prevent your apples from turning an ugly brown color.  Also, you get a fresh lemon flavor in your salad.

In a separate bowl, finely shred your meat with two forks (seriously, why did I never think to do this??).  Add mayo and spices and stir until all of the meat coated with mayo.

Remove apple from lemon juice (or keep the juice if you want some added citrus flavor in your salad) and add to chicken/tuna along with the almonds, celery, and eggs.  Stir until you have a nice even mixture.

Serve with crackers, on a sandwich, or just eat it out of the bowl with a fork.

Enjoy!

Makes about 4 servings.

6 Tips on How to Make New Year's Resolutions and Stick to Them

Yes, today is technically the fourth day of the year, but it is the first day of the year for me.  The holiday is officially over, my husband has gone back to work, and it is time to get back to the grind.  But this year's grind is so much stronger than last's.  Is 2016 going to be your year?

I have seen so many jokes and memes on social media over the past week or so poking fun at New Year's Resolutions.  These mainly exist because people generally have a good idea to better themselves, but cannot seem to follow through with anything past January.

But what if I told you that you CAN accomplish everything you set out to do on January 1st and are more than able to follow through all the way to December?  If you are absolutely serious about wanting to achieve your resolutions this year, then read on.  I have compiled a list of tips to not only make, but also stick to your "New You."

1. Don't make "New Year's Resolutions."  

They only apply to the new year (and the year isn't new for very long).  Instead, make a list of "2016 Goals" or "Things to do in 2016."  This way, you give yourself a realistic time line to accomplish what you set out to do.

2. WRITE THEM DOWN.  

It is proven that people who write down their goals have a higher success rate than those who simply think them.  Writing them down gives you accountability.  Give yourself deadlines throughout the year for each goal.  Put them somewhere you can see them on a regular basis: your fridge, above your desk, on your bedroom mirror.  If one of your goals includes a daily change, write it in dry erase marker on your dirty bathroom mirror.  Include affirmations (Conquer today, Stay positive, Look for a reason to smile, Compliment someone today, etc.)

You don't realize how difficult it is to take a picture of writing on a mirror until you actually do it. Sorry for the poor quality.  These are mine personal reminders. I will add or change throughout the year.

3. Commit.  

Don't write down anything you are not serious about doing and are not willing to put in work for.  Changing and growing is serious business.

4. It is okay to modify your list as your priorities change.  

For example, I have three major business ventures on my list, all in varying degrees of work and desired growth.  Once I began approaching the beginning of the year and started working at things on my list, I realized that the item I had given the least priority to is now the one I want to prioritize the most.  Does that make sense?  So now I will be modifying my list and my schedule (I will talk about this momentarily) to reflect that.

5.  Do NOT lower your expectations based on your situation.  

I said you can modify your goals.  That is not the same as making excuses for why you cannot achieve something on your list.  "Oh, I can't do this because of this reason."  You can do anything you want.  You are the only one stopping you.  If a goal is not reachable this year, make it a long term goal.  When is your deadline for achieving this particular goal?  Remember: "Someday" is not a day.  Make yourself a list titled "Long term goals."

6. It is not enough to just set goals.  

You need an action plan.  What are you doing to achieve them?  Myself, I have created a schedule for each day of the week so I can manage my time.  Each day has a different purpose, but the schedule still includes times for daily chores (a load of dishes, cook dinner, homework with kids, etc.).

This is a system I started a little over a year and a half ago.  By November of 2015, I had crossed off all of my goals for the year and started writing down new ones for this year.  It absolutely works, but you need to believe that you can do everything on your list.

The schedule part is new for me, but I have a lot more to do this year than last, and I am horrible at managing my time.  I am confident that once I get myself in the right routine, I can get everything done that I need to.  I have even deleted all games off of my phone and limited my TV time to my nights off only after the kids have gone to bed.  For the most part, if it does not help me reach my goals, I do not have time for it.  I encourage you all to also find your time wasters and eliminate them.

Happy New Year!

One Pot Cajun Style Red Beans and Rice

I posted this recipe about two years ago and referenced today to make dinner.  I realized as I was making it that I could make some minor adjustments to make it better.  So... here is the new and improved version of my red beans and rice.  Now in an easy one pot recipe.

If you haven't noticed by now, I'm all about easy meals.  What choice do I have?  I have other obligations that keep me from being in the kitchen all day (darn!).  So here I have an easy way for you to make red beans and rice without compromising your cooking integrity by using a box (also, less sodium than the box).

I should also mention that my family does not do spicy very well, but I know that many of you out there love to have your mouth on fire.  For you, I will include some spicy alternatives.  You're welcome.

What you'll need:

• 1 can of red beans (undrained) [spicy alt: creole cream style red beans: New Orleans spicy]
• 1 can of petite diced tomatoes (undrained) [spicy alt: Rotel]
• roll of sausage (regular, green onion, or jalapeno)
• 1 cup rice (uncooked)
• 1 T Tony's creole seasoning
• 1 tsp basil
• 2 T parsley (because I put parsley in everything)
• 1/2 tsp thyme
• 1 tsp minced garlic
• 1/4 cup dried minced onions
• 1 cup water
• pepper to taste
• cayenne pepper (optional)

**Salt is not necessary for this recipe.**

What to do:

Slice up sausage and put in a medium to large pot.  Cook on medium heat for about 5-7 minutes, or until it starts to brown.  

Add garlic and let cook an additional 30 seconds.  Add everything else.  If you do use salt, be careful to only use a tiny amount since the sausage and Tony's are already salty.

Bring mixture to a boil.  Reduce heat and cover.  Let simmer for about 20-25 minutes, or until rice is tender, stirring occasionally.

Serve immediately with cornbread or crackers.

Enjoy!

Prep time: 5-10 minutes
Cook time: About 45 minutes

Serves: 5-6

New Year's Soup

I have my mother to thank for the inspiration for this dish.  She used to always make cabbage soup when I was growing up, and it was pretty damn tasty.

Once I became a responsible adult, I always dreaded the New Year meal.
A. Cabbage is not tasty.  Not only that, it smells awful.
B. While black eyed peas are not really bad, it is difficult to get creative with them.

After several New Years of failed meals, I finally remembered about my mom's cabbage soup. I made some adjustments for the occasion, added some secret ingredients, and made a meal worthy of Hell's Kitchen (according to me and my minions).

And the best part is that it doesn't leave your kitchen reeking of cabbage.

What you'll need:

• 1 lb chopped ham (I just bought a small pre-sliced honey ham and chopped it up)
• 1/2 head of cabbage, medium to large, chopped
• 1 cup dried black eyed peas, rinsed
• 4 cups low sodium chicken stock
• 1 cup water
• 1 can (15oz) tomato sauce
• 1 can (14.5oz) petite diced tomatoes, undrained
• 1 tsp minced garlic
• 1/2 cup dried minced onion
• 1/4 cup parsley
• 1 T basil
• 2 tsp pepper
• 1 tsp thyme
• 1 tsp dill weed
• 2-3 dashes of Swampy's Bar-B-Q Rub (secret ingredient #1)
• 2-3 dashes of Tony Chachere's Original Creole Seasoning (secret ingredient #2)

**This soup does NOT need salt**

What to do:

Warm the ham in the bottom of a large stock pot over medium heat.  I like to let it sizzle for about 4-5 minutes to bring out some of the flavor.  Stir in garlic and let cook for about 30 seconds or until fragrant.

Add the rest of the ingredients to the pot and stir it all together.  You may or may not need more water, depending on how big your cabbage is.  Make sure it is all covered up with liquid.  Raise heat to high and bring to a boil.

Reduce to medium-low heat (slightly more on the medium side), cover, and let simmer for about an hour, or until beans are nice and tender.

Serve with cornbread, and you have a highly inexpensive, highly delicious meal to get you ready for your prosperous year.

Enjoy!

Prep time: About 10 minutes

Cook time: About an hour

Serves: 6-7