Roasted Carrots

We just signed up for a CSA box again and I'm so excited! I've been wanting an excuse to get more adventurous with my cooking, and here it is. I've never liked cooked carrots but I thought that the munchkin might enjoy these. As usual, she completely defied my expectations and spit them right out. But I was pleasantly surprised to find that I loved them! They are like candy and I promptly ate the whole bunch for lunch today.

 
Roasted Carrots
1 bunch carrots
2-3 garlic cloves, peeled
Olive oil
Salt & pepper

1. Preheat oven to 375. Line a baking sheet with foil. Trim carrots so just a bit of each stem remains, then peel with a vegetable peeler.

2. Place carrots on foil and toss with olive oil, then sprinkle with salt and pepper and place the garlic cloves on top. Make a packet with the foil and seal tightly.

3. Bake for 20 minutes. Increase oven temperature to 400 and open the packet all the way so the foil is spread out on the baking sheet. Continue roasting until desired doneness, about 15 more minutes. Reserve garlic cloves to flavor salad dressings or oils if desired.

Crockpot Honey Sesame Chicken

I got a new crockpot for Mother's Day! I'm hoping to return to work soon, so in preparation, I'm getting better acquainted with the slow cooker culture. This chicken was right up our alley, with Chinese-takeout-inspired flavors we love. I served it over white rice and broccoli. Munchkin approved!

 
Crockpot Honey Sesame Chicken
Adapted from Six Sisters' Stuff
Serves 4

4 boneless, skinless chicken breasts
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

1. Season both sides of chicken with lightly with salt and pepper, put into crock pot.

2. Put honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes into a small bowl. Microwave for about 10 seconds to thin the honey and then stir the ingredients together. Pour mixture over chicken.

3. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.

4. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.

5. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice and steamed broccoli.

Roasted Beet Salad

I picked up some beets at the farmers market last weekend and threw this together for dinner tonight. It was divine. It's the kind of salad that a restaurant around here would charge you $15 for. Besides the beets, I had all of the ingredients on hand, thanks to my beloved Trader Joe's. I'm not one to gush over a salad, but this combination is my very favorite and I'd happily eat it every day.

 

Roasted Beet Salad
Serves 2

4 medium beets, rinsed, tops trimmed
Candied walnuts
Goat cheese crumbles
Arugula
Vinaigrette

Wrap each beet individually in a ball of aluminum foil. Place foil balls directly on oven rack at 425F, roast for 45 minutes and set aside to cool. When they're cool enough to handle, open the foil and peel the beets; the skin should come off with just a little rubbing. Slice beets.

Combine the rest of the ingredients (amounts to taste) and beets and top with your favorite vinaigrette.

Bubble Up Enchiladas

I'm probably the 10 millionth food blogger to post this recipe. It's a Weight Watchers-friendly recipe gone viral via Pinterest. Cut Pillsbury biscuits (low fat, if you follow the recipe, or regular, if you're me and shop at Trader Joe's) into quarters, toss with enchilada filling, and bake. Super easy. Honestly, I prefer the tortilla version, but this was an easy weeknight meal that I might make again, especially since the turkey filling won the picky baby seal of approval.

 

Bubble Up Enchiladas
Makes 6-8 servings

1 ¼ lbs extra lean ground turkey
1 12 oz jar enchilada sauce (I used Trader Joe's brand)
1 8 oz can tomato sauce
Half 15 oz can black beans, drained and rinsed (you can use the whole can, I just don't like beans that much)
1 can refrigerator biscuits, cut into quarters
1 cup shredded low fat Mexican Cheese

1. Preheat oven to 350 degrees. Lightly mist a 9 x 13 baking dish with cooking spray and set aside.

2. Brown turkey in a large skillet or sauté pan.

3. Add the enchilada sauce, tomato sauce and black beans and stir to combine. Stir the biscuit pieces into the meat mixture.

4. Transfer the entire mixture to the prepared baking dish and spread out evenly. Bake for 25 minutes. Remove from the oven and sprinkle the cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.

Crockpot Chile Chicken

A friend of mine shared this recipe and it went viral among our group of friends. It's on weekly meal plan repeat now for most of us, and for good reason. This tastes amazing, and is so easy. The recipe is written as taco filling, but I love to use it in chicken enchiladas, salads, or rice bowls too. Baby girl loves it on its own. I usually sub a small can of green chiles for the chipotle in adobo when I'm making it for her so it's not too spicy. I also use chicken breasts instead of thighs, since that's what I keep on hand.

 

Crockpot Chile Chicken
From Martha Stewart
Serves 4-6

2 pounds boneless, skinless chicken thighs or breasts
4 garlic cloves, thinly sliced or pressed
1/2 cup prepared tomato salsa, plus more for serving (optional)
1 to 2 tablespoons chopped canned chipotle chiles in adobo or can of mild green chiles
1 tablespoon chili powder
Coarse salt and ground pepper
For tacos:
8 hard corn taco shells
Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)

1. In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).

2. Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, or use as desired.

Lighter Mac, Cheese, & Broccoli

I finally decided recently that it was time (yup, almost a year later) to ditch the baby/breastfeeding weight I've been carrying around. Thanks to Dietbet and a competitive streak I didn't know I had, it's going really well. I know myself, and in order for my healthy kick to be sustainable, I can't feel deprived. So I've been looking for recipes that are lighter versions of my richer favorites. This one, from Martha Stewart's Everyday Food, is obscenely delicious. You'd never know it wasn't 100% full of fat. The addition of my favorite veggie, broccoli, is an extra bonus.

Don't forget to toast your panko in a dry pan over high heat while the mac is baking!



Lighter Mac, Cheese, & Broccoli
Adapted from Martha Stewart's Everyday Food
Makes 4-6 servings

Salt and pepper
1/2 pound short tubular pasta, such as cavatappi
2 cups broccoli, cut into florets, stalks peeled and thinly sliced
1 tablespoon olive oil
1 small yellow onion, minced
1/2 teaspoon ground mustard
5 tablespoons all-purpose flour
5 ounces Neufchatel cheese
3 cups 1% milk
1 1/4 cups grated extra-sharp cheddar cheese (5 ounces)
1/2 cup grated Parmesan cheese (2 ounces)
1/4 cup panko breadcrumbs, toasted

1. Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add broccoli and cook 3 minutes more. Drain.
   
2. Meanwhile, heat oil in a large pan over medium-high. Add onion, 1/2 teaspoon salt, and ground mustard. Saute until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Add Neufchatel, 1 tablespoon at a time, stirring until melted and incorporated (Amy's note: I thought I was doing something wrong at this stage, it just felt wrong. But it will eventually melt and incorporate into the onions).

3. Gradually whisk in milk, then bring to a boil. Reduce heat and simmer, about 3 minutes, stirring constantly. Stir in cheddar and Parmesan, then add pasta and broccoli. Season with salt and pepper.

4. Transfer to an 8-inch square baking dish and bake until bubbling in center, about 25 minutes. Sprinkle with panko, and serve.