It's a lifestyle: One Pot Zucchini Mushroom Pasta

I'm all for easy. One pot easy is an even bigger win.

I found this recipe on Pinterest last week and told Aboy I was going to make it this weekend. 

I picked up the fresh ingredients after we left the gym yesterday. 

Yous know we prep the week of food the day before Aboy has to go back out - so, this seemed like a nice dinner (meatless), plus given the amount of ingredients, some extra for the rest of the week. 

It was simple, but I tweaked the recipe a little bit because Aboy is not a huge fan of peas. 

The original recipe is here 

I beat to my own drum - so this is what I did...

In the pot:

About 6 cups of water (because there was so much food in the pot)

2 garlic cloves (minced)

1 lb of Spaghetti (I used brown rice pasta - I think the next time I will use wheat)

8 oz container of cremini mushrooms (sliced)

2 sprigs of thyme

1 lb chopped spinach (frozen)

2 large zucchinis

Salt & Pepper and a couple shakes of Sazonador Total (which, BTW - is my new favorite seasoning)

Sauce:

Parmesan Cheese (I didn't measure this - I'm Italian... we don't measure Parmesan)

1/4 cup of heavy cream

Just like the instructions said - I threw it all into the pot - let it boil down until it had reduced to hardly any liquid. 

Then I added the cheese and cream, stirred it up - let it cook for another 2 minutes and turned off the heat. 

We took out Mahi Mahi earlier, so I baked that (with a pesto glaze) and Waa-Laa!!! Sunday Dinner!

It's a lifestyle: What's for lunch?

I have been blessed with "big bones" (that's what Nan Guy used to say)... in actuality - I've been heavy my entire life. 

What you don't know is, I have invested 49 years of investigative research to provide you with the following useful information. 

Skinny people eat all day long. 

Yup, no bullshit. They just snack on shit all day long... WHAT they eat is different than what fat people eat. 

That's the difference. 

Instead of picking up a twinkie, they eat some carrots or almonds. 

Simple, right?

Understanding that has changed our grocery purchasing habits (again) and approach to eating. If it doesn't come into the house, I'm not as likely to make a bad choice when I get hungry. 

Another thing yous don't really know about me, I have an inner Libertarian that rears it's head from time to time. I don't want anyone telling me what / where / how to do shit. I definitely don't want a doctor or the government telling me what I can eat, that I have to take medicine that is going to make me sicker than the actual disease and I don't want anyone in my personal business. 

So, at this point of my life - I have decided that my health is in jeopardy, which is something I have complete control of. I choose what goes in my mouth. I choose how much time I commit to exercise. I can reverse many of the things that I have brought on myself by making better choices.

If I can do it, ANYONE can do it!

There is no willpower involved. This is about control. 

Just because I'm an adult, I don't always make adult choices about what goes in my mouth. The consequences are too great for me to continue along that path.

Besides, I have so many other aspects of my life under control - this is really one of the only pieces left for me to come full circle in my own universe. It is a journey, after all - I'm just at that point of my journey that I want to see my grandkids have grandkids. 

*****

Since Aboy and I have started Advocare it has helped us wrangle in some of the demons of bad eating and manage our sugar, fat and caffeine addictions. And believe me WE were addicted. No doubt about it! We chose Advocare because we could eat real food (that is so important to both of us), not count points and not microwave pre-packaged meals (we threw out our microwave last year). 

I did a lot of research and found that one of the key ways to help change the way we eat was through preparation. 

Every video I watched, every blog I read... everyone said that preparation was the absolute best way to guarantee success. The products just help with supplementing nutritional deficiencies, energy and hunger control. 

Whatever they do - they are really helping. I am making it to the gym almost daily, I don't crave anything and I very rarely have the urge to go off meal plan. 

So, each week - we take a few hours on the day before Aboy is set to go back out and just cook a week's worth of food. I bake yams and potatoes, make rice, bake chicken and fish... then we portion it off so it's easy to put a meal together. 

It really removes the excuses to eat crap. Since the food is pre-cooked and frozen, it's easily heated up. 

It's healthier because we control the seasoning. There are no preservatives. It's pre-portioned, so the risk of over eating is drastically reduced. 

We are eating more. THAT is huge. We eat the right things, at the right time = it's not a diet, it's a lifestyle.

*****

If you read my blog the other day, you understand my frequent meal choices are influenced by Mexican Recipes. They're high in nutrition and low in calories. 

Today's lunch has become comfort food for me. I need 2 hands to eat it, it's very filling and it brings in all the things I need for a complete meal. 

Also, if you've seen some of my Instagram or Facebook picture posts... you know how much I love a snack scrap for lunch (you have to click the link to understand that joke).

Lunch for today: Chicken Wrap

What made it GREAT was the ingredients!

I used a tortilla we picked up the other day at Trader Joe's

Like I mentioned - we pre-cook the chicken and freeze it. I have a scale (to keep me honest) and I just throw the chicken into the oven for 10 minutes to warm it up.

I ALWAYS add Red Wine Vinegar. Pompeian is my fav!!! It makes me "ACK" (that's a noise I make if it hits the back of my throat with nothing coating it)... but, it has great zing and flavor!

I also add homemade guacamole and some roasted red peppers or sun dried tomatoes. Aboy puts a small garden on his (he is a big guy)...

 Like I said... you need 2 hands to eat it. It's very filling, hits all the taste buds and you won't think about eating again for a few hours!

It's a lifestyle: When in doubt, go Mexican

Aboy and I have enjoyed meals from all over the country. Most of them, right on Long Island or in the City because of the smorgasbord of people that have taken up residence in the area and the different cuisine's they've brought with them. 

One thing that Long Island never really had a lot of was authentic Mexican food. There is a large population of Puerto Ricans, Dominicans, El Salvadorians and Guatemalans... not a lot of Mexicans. You can find Bodegas that serve food all over the tri-town area (Bay Shore, Brentwood, CI)... but, the food has a Caribbean flair. It's a lot more sofrito and recaito based recipes.  

That all changed for us when we lived in Texas, though! Taco stands on every corner! They even sold tacos out of the gas stations! On the side of the road, Taco buffets, Tex-Mex... fuhgetaboutit! 

Needless to say we quickly acquired a taste for authentic Mexican food and barring refried beans and tamales... it's pretty good!

We like fresh food. Mexicans cook with a lot of vegetables. Tomatoes, peppers, onions, squash, mushrooms... just a lot of healthy stuff if you leave off the cheese and sour cream. 

So, if you're watching what you eat but you need a filling "comfort food" without the guilt and lots of nutrients... go Mexican!

*****

My new favorite "mayo" is guacamole!

Instead of having a sandwich slathered with mayonnaise, I put some guac on a tortilla with lettuce, tomatoes, boneless chicken and some red wine vinegar (for zing)... Oh Emm GEE!!! Total calories = less than 300 for something you need 2 hands to hold! 

My advice is if you are trying to eat healthier - give authentic Mexican a try!!

Click on the link for a Guacamole Recipe . It is so quick and easy to make your own. Homemade tastes so much better, anyway!!

Souper Sunday: Lentil Soup

I got absorbed in a looming project yesterday and all motivation for cooking was put on the shelf. I am doing Souper Sunday Monday today. Oh... and thinking about it - double win for #meatlessmonday

Delicious yumminess on the menu: Lentil Soup!

When I used to work in Bohemia, I used to buy Lentil Soup at the Deli next door to our building. I love the heartiness of it and always felt like it was so healthy. I also thought it was so hard to make. 

NOT!

I haven't had it in a few years and I am expanding our menu selections and decided I was going to make a nice big pot of it. What I don't eat, I can freeze and Aboy can take it on the road for a quick meal (or in his case, a snack). I did a calorie count look up and compared to Trader Joe's Organic Lentil Soup 1 cup has about 135 calories. Mine is much healthier though because I know exactly what was used in making it!

I found this recipe and liked it the best because it had all the ingredients I love the most!

It was even more attractive because it is a meatless meal that I can cook it in the crockpot. Nothing better than a set it and forget it meal! Another thing that made me excited about making Lentil Soup - I got to use my new Favorite Toy!!  #winning

As normal - I changed a couple of the ingredients (because that's how I do)... but, I did stick pretty close to the original recipe. I also don't usually measure my vegetables... if it calls for a cup or ounces... I just kind of make that up as I go along. I like vegetables and IMHO, more is better!

1 Onion, chopped

1/4 Cup of EVOO

Diced Carrots

Diced Celery

2 Garlic Cloves, minced

1 Tsp Oregano

1 Bay Leaf

1 Tsp Fresh Basil (it said dried, buy I grow basil on my window sill)

1 can of diced tomatoes (14.5 ounces)  - it said crushed, but - I live dangerous

1 lb bag of dried Lentils (rinsed & drained)

8 cups of water

Spinach (LOTS of Spinach!)

2 Chicken Bouillon Cubes (instead of vinegar)

Salt & Pepper to taste

I just dumped it all into the crockpot and put it on low. It will be done in 6-8 hours. 

That's it!

Below are some pictures of my new favorite toy and how it looks in the crockpot.

My new favorite toy!

Over the holidays I took a nice long vacation. 

I had high hopes and big plans on all these things I was going to get done in the yard. Mother Nature had a different plan. If it wasn't raining, it was below freezing. Needless to say, I spent almost all of my time in the house - getting acquainted with our nice comfy sofa. 

I finished up a couple of crochet projects I had started and watched almost every movie on demand that held my interest. 

I also watched a bunch of info-mercials.

I picked up a Nutribullet RX (LOVE IT!! - Different post about that, soon!).

I also put in a request to Aboy that I wanted the One Second Slicer. It's frickin awesome! It is a BOGO deal (1 for the house, 1 for the truck). It is worth every penny!

There is a slicer piece, a dicing piece and a cubing piece. Pushing it through is so easy and clean up is running over it with a bottle brush and rinsing it out. It also has a cover to store the contents.

I love it!

If you are trying to eat healthier and don't like the time and effort it takes to prepare your food - this makes it so much easier!  I cut up tomatoes, cucumbers, peppers and onions to top my salad - in less than 5 minutes - including the clean up! 

I cannot wait for summer to come with all the stuff from our garden. 

The plastic and blades are not flimsy and it stores nicely because all the pieces stack. 

Souper Sunday: Homemade Chicken Vegetable Soup

This is definitely for the lazy cook!

The entire prep took me 10 minutes (most of that was peeling / cubing the potatoes)

Great meal for
1. you don't feel good
2. you don't feel like cooking
3. you're freezing
4. you're cleaning out your fridge / freezer

I made enough for dinner and a couple days of leftovers (so, adjust accordingly)
2 Boneless Chicken Breasts (chunked up)
4 Potatoes (peeled and diced into cubes)
1 medium onion diced
1 lb bag of frozen mixed vegetables (peas, carrots, corn, green beans)
1 carton (I think it's 32 oz) of Chicken Stock
1 pack of Goya Chicken Broth
1 cup of water
1 tbsp. parsley
Salt & Pepper to taste (I would wait till it's done to add salt & pepper - the broth / stock combo can be a little salty)

Put all the ingredients in a large pot. Bring to a boil. Let it boil for about 10-15 minutes (to cook the chicken). Simmer for 15 minutes on medium heat.

That's it!

Serve with bread and maybe a salad! Chicken soup ALWAYS hits the spot!

Meatless Meal: Tomato Basil Pasta

I found this recipe on Facebook. I have made it a few times and when you're in a rush or don't know what you feel like eating - this is very quick and easy. I always make sure I have the ingredients on hand.

I can promise you - the taste is restaurant quality!

I like to add some garlic bread and a glass of red wine. If I play some Billy Joel, I feel like I'm back on Long Island eating in my grandparent's kitchen!

Tomato Basil Pasta
12 ounces pasta (I prefer linguine or fettuccine)  
*depending on the thickness of the pasta - you may need to add a little water
1 large can diced tomatoes with the juice 
1 large sweet onion, cut in julienne strips
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable stock
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

*I also add about a pound of Asparagus cut into 1 inch pieces - I like the flavor it adds to the pot. Aldi sells frozen asparagus - so, I always have a couple bags in the freezer.

Directions:
Place pasta, tomatoes, asparagus, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover the pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I leave about an inch of liquid in the bottom of the pot because the noodles are going to absorb it anyway once it cools.

The starch leaches out of the noodles and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta Ingredients.

No straining, just stirring!

Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot.

Serve garnished with Parmesan cheese.

Meatless Meal: Roasted Vegetable Soup

O. M. G.!!!
 
Today began Souper Sunday.  My first selection is Roasted Vegetable Soup.

I always do chili or stew, so adding a real "soup" is nice... especially because it is absolutely dee-lish!
 
I found the recipe here
 
1 head garlic
3 pt. cherry tomatoes
2 large bell peppers, cut into ½-inch chunks
2 medium zucchini, cut into ½-inch chunks
¼ cup olive oil
½ tsp. smoked paprika
1 cup frozen corn kernels, thawed
4 Tbs. sherry vinegar or red wine vinegar
 
Preheat oven to 450°F

1. Rub papery skin off garlic, and cut off top of head to expose clove tips. Place on square of foil, and drizzle with 1 Tbs. water. Wrap garlic, and roast 35 to 40 minutes, or until soft.
2. Toss tomatoes, bell peppers, zucchini, and oil with paprika in large bowl. Season with salt and pepper, if desired. Spread on 2 baking sheets, and roast 35 to 40 minutes, or until vegetables are browned and tender, stirring once. Cool 10 minutes.
3. Squeeze roasted garlic cloves into bowl of food processor; add half of roasted vegetables and 1 cup water. Blend until smooth, then transfer to large bowl or saucepan. Pulse remaining vegetables in food processor until chopped, then stir into puréed soup with corn and vinegar. Warm, if necessary.

So, I have to tell yous... it is Uh-MAY-Zing!

I added a variation (because I beat to my own drum)....
I only did 1 TBS of Red Wine Vinegar
and I added a 1/2 roasted eggplant - to the ingredients (I had it in the fridge)
Instead of water I used vegetable stock
and I added extra corn
and a can of black beans...

The hardest part was the mess. You have to run the roasted veggies through the food processor... but other than that - I am very pleased!

It is very hearty and full of flavor!!! The Paprika added a nice yum to it!

And, I baked bread!!

Another meatless meal - added to the menu!