What do I "stockpile?"

Most of what I have in my "stockpile" is toiletries and cleaning products. These can be very expensive if you do not buy them on sale and I try to get them as close to free as I possibly can. This allows me to shop at Farmer's Market and Trader Joes on a weekly basis. I do stock up on some food items, but not a lot since I cook from fresh ingredients most of the time. I did buy 10 boxes on Planter Peanut Bars recently for .98 per box since we will be traveling a lot this summer and this is an easy snack for the kids. Here are some pictures of what I have on hand (no, I do not have my own mini mart in my basement).

I won 24 bars of Dove soap last year (which is my favorite) and I got 3 Olay beauty bars for free. I pick up toothpaste whenever it is free as well.

 I always have lots of lotion around the house, so if I can get it for under $1.00, I pick it up. I also won a Eucerin pack during Christmas.

 Again, everything we use. Halls are always cheap during the winter months and razors I buy when I can get them for $2.00 or under. Venus razors are my favorite and I just ran out. The thermacare packs I got for free using coupons.

 Toothbrushes, lip care and odds and ends like Cortaid and shout wipes, which were free using coupons.

I bought 2 more toothbrushes for .86 total today at CVS.

 Shampoo and Conditioner. Root Awakening is my favorite but it is expensive. I was able to get them for under $1.00 at Target recently. We also stocked up on skin care products at Costco using their coupon recently.

 Just showing you a closer look.

 This is my catch all cabinet. This has hairspray, face cleansers and cleaning products. As you can see I am very organized! I also have 3 bottles of Listerine and Scope in here too.

Men's deoderant is always on sale!

Feminine Hygiene. What can I say, I am good until menopause. Most of it was free or I paid under $1.00. And yes, this is the longest drawer ever!

Desserts!

I am always the one who gets asked to make desserts. I try to find new recipes or create something special out of something simple. This is what I came up with this weekend:

Thick Brownies topped with Nutela, Pecans and Chocolate Chips

Let the brownies cool, then cut into squares, add nutela and toppings and bake 350 degrees for 8 minutes until chocolate chips start to melt. Place brownies in the frig to set for an hour.

 Strawberry Rhubarb Crisp

 Oatmeal and brown sugar topping

 Recipe posted recently

Serve warm with ice cream

Crazy Good

This past week I made crispy pork chops with brown rice, green beans and a bean sprout salad. For leftovers I put together the brown rice, green beans and bean sprout salad. Let me tell you that combination was crazy good! The bean sprout salad tasted so much better the next day and the jalapenos gave it a spicy kick. This is how I made my green beans and bean sprout salad:

Green Beans:

1 1/2 lbs of fresh green beans
1 yellow onion sliced
2-3 cloves of garlic minced
1/2 inch section of ginger (I press mine in a garlic press to release the juices)
1 tsp crushed red peppers
1/4 cup soy sauce
4-5 tbsp olive oil
Salt to taste

1. Boil the green beans until a little soft in the center but crisp on the outside. Drain and cool.
2. Heat up a sauce pan with 2-3 tbsp olive oil and add the onion slices on medium heat and caramelize. I add a little salt and 1 tbsp of soy sauce for flavor. Once the onions are done I add the garlic and ginger for a minute or two.
3. Add the green beans, the rest of the olive oil and toss with the onion mixture. After 5 minutes add your soy sauce and red pepper flakes and taste to see if you need more salt.
4. Cook until desired doneness on green beans.

Bean Sprout Salad (Mung Beans)

1 package of bean sprouts
1/2 bunch cilantro leaves
1 jalapeno seeds taken out and diced
1/2 inch section of ginger pressed
2 limes juiced
Salt to taste

1. Add the ingredients all together and let it sit for a couple of hours. It tasted best the next day.

Cook brown rice and add green beans over the rice and the bean sprout salad on top. It is spicy, you can taste the ginger and tangy from the lime. I ate this 3 times this past week!

Meal Plan Saturday

It's time to think of what I am going to make this coming week. I need to use up what is in the frig. It's the end of the month clean the frig out! I have some chicken in the freezer, lots of lettuce, green beans, fruit and tons of pasta in the cabinets. This is how I will use up what I have:

Sunday- BBQ at a friends, I am in charge of making dessert. I am making a strawberry rhubarb crisp and brownies with a hazelnut topping.

Monday- Our annual Memorial Day trip to Leemore to put flags on hubby's grandpa's grave and then out to Hanford to Superior Dairy for sandwiches and ice cream. Dinner will be whatever is left over in the frig.

Tuesday- Chicken Marsala and salad. I also need to make another batch of whole wheat bread.

Wednesday- Rotisserie Chicken with hummus, flat bread, olives and veggies. I have a coupon for a free side when buying a rotisserie chicken at Whole Foods, so whatever looks good.

Thursday- Cajun style shrimp with crusty bread and salad (This is one of my favorite meals).

Friday- Out to dinner

Calories

This week I tried to cut my calories to 1200 a day, but I needed a little more. I added 200 more calories to take it to 1400 a day. Let me tell you, it adds up fast! Today has gone like this:

Breakfast:
2 Whole wheat waffles 170 cal
2 tbsp almond butter   170 cal
1 tbsp blue agave         60 cal

Snack:
Mini bag of Wheat Thins 60 cal

Lunch:
Smart Ones lasagna    300 cal

Dinner:
Crispy pork chops, green beans, brown rice and asian bean sprout salad. I have been so hungry lately that I ate some meat. I think my body is telling me to eat some more protein! I am sure I went over my calorie limit, just have to work hard tomorrow.

Lots of water!!

This takes me to 760 cal, only 640 calories left for the day which is easy to consume. I was so hungry this morning that I ate a little more than usual. This week is my rest week from Insanity, but I am still teaching my classes and making my classes do my "rest" exercises from the video. Next week I start Max Interval Training. I am still only down 3 pounds, so I hope with the next butt kicking 4 weeks of Insanity I will lose some more! One good thing though, I can tell my stomach is shrinking since I got full on a Smart Ones meal.

Blueberry Muffins with Cinnamon Crumb Topping

Muffins:

* Lighter version

1 3/4 cups all-purpose flour

1/3 cup sugar (*brown sugar)

2 tsp baking powder

1 beaten egg

3/4 cup milk (*non-fat)

1/4 cup cooking oil (*coconut oil or applesauce)

3/4 cup fresh blueberries

In a mixing bowl combine flour, sugar, baking powder and 1/4 tsp salt. Make a well in the center. Combine egg, milk and oil; add all at once to the flour. Stir until just moistened. Put muffins in a regular muffin pan or mini-muffin pan as I did. Bake at 400 degrees. Regular size muffins will take 20 minutes, mini-muffins about 12-13 minutes.

Cinnamon Crumb Topping

1/2 cup packed brown sugar

2 tbsp flour

1 tsp cinnamon

2 tbsp unsalted butter

In a bowl mix these ingredients; cut in butter till crumbly and top muffins before baking.

Meal Plan Monday

Monday- Cheeseburgers, fries and fruit (I am going out with the girls and making dinner before I go).

Tuesday- BBQ pork chops, mashed red potaotes and green beans.

Wednesday- Baked chicken chimichangas with fiesta beans and guacamole.

Thursday- Crispy pork chops with bean sprout salad and rice.

*Bean sprout salad- Lime juice, cilantro, green onions, jalapenos and bean sprouts on top of the cripsy pork chops.

Friday- Out to dinner.

Need a yummy and easy dessert?

Strawberry Rhubarb Crisp

I made this last night for my dad's birthday dinner and all of it was eaten up! It was simple, not too many ingredients and really yummy!

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
• 4 cups fresh strawberries, hulled and halved, if large
• 1 1/4 cups granulated sugar
• 1 1/2 teaspoons grated orange zest
• 1 tablespoon cornstarch
• 1/2 cup freshly squeezed orange juice
• 1 cup all-purpose flour
• 1/2 cup light brown sugar, lightly packed
• 1/2 teaspoon kosher salt
• 1 cup quick-cooking (not instant) oatmeal, such as McCann's
• 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
• Vanilla ice cream, for serving

 

Directions

Preheat the oven to 350 degrees F.

For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

Pasta with Roasted Cauliflower, Tomatoes and Crispy Breadcrumbs

1 head cauliflower cut into small pieces

1 small onion thinly sliced

2 cloves garlic thinly sliced

2-3 tbsp olive oil

1 tsp kosher salt

1 tsp black pepper

(I added Italian sausage, nitrate free)

Favorite pasta
4 cups sourdough bread cubes
4 tbsp unsalted butter melted
1 28-ounce can diced tomatoes, drained reserve juice (I used tomatoes with oregano and garlic)
1/4 cup capers
1/2-1 tsp crushed red pepper
Freshly shaved Parmesan cheese

Directions:
Preheat oven to 450 degrees. In a baking dish, toss cauliflower, onion and garlic with olive oil, coating the vegetables. Season with salt and pepper and roast for 35 to 45 minutes stirring half way through. While veggies are in the oven, heat a large pot of salted water over high heat and cook pasta according to the directions.

Whirl bread in a food processor to make crumbs. Heat a large heavy skillet over medium heat and add butter. When butter is melted and bubbling, add the breadcrumbs and cook, stirring until crispy, about 8-10 minutes.

When pasta is cooked, drain and return to the pot. Add roasted vegetables, tomatoes, capers and crushed red pepper and cook over medium heat, stirring, until heated through. If the mixture looks too dry, add a bit of the reserved tomato juice. Stir until well combined. Serve with breadcrumbs and garnish with cheese.

New Recipes To Come!

Roasted Beet Salad with Feta Cheese

 Pasta with Roasted Cauliflower, Tomatoes and Crispy Breadcrumbs

(And Sausage)

 Mini Blueberry Muffins with Brown Sugar Crumb Topping

Simple Pasta Salad

My daughter has been on a pasta salad kick lately and I don't mind. I buy the Spinach enriched pasta with 7 grams of protein and add carrots, cucumber, lots of olives, feta cheese and use light Italian dressing. I run the pasta under cold water once it finishes cooking to cool it down and stop the cooking process. This helps with the noodles not sticking together as well. It is healthy and I love having it for lunch too.

Meal Plan Sunday

Monday- Chicken Lettuce Wraps with potstickers

Tuesday- Turkey Burgers with corn on the cobb

Wednesday- Carnitas with all the fixings

Thursday- BBQ Chicken sandwiches with onion strings and sweet potato fries

Friday- Date night with hubby

I went to Farmer's Market and stocked up on veggies and fruit for this week. I will be making salads for me and I will grill some veggies for me. For burgers, I am making myself a portobella mushroom burger. I may have to eat the carnitas because they are so good.

Cooking Healthy

I think I used every pan that I had!

I made chicken and veggie enchiladas with homemade enchilada sauce

boiled beans and Spanish rice.

           I used organic tomatoes from the Farmer's Market for the sauce, organic zucchini, mushrooms, corn, onion and garlic for my veggie filling. I grilled chicken breasts for the families enchiladas. I used dried pinto beans and soaked them then cooked them for a couple hours with a jalapeno, 1/2 onion sliced, cumin and salt until they were tender. This is my favorite way to cook beans. I did not put cheese inside the enchiladas, but just sprinkled some Monterrey jack on top. I tried to use as many fresh ingredients to make them healthier and did not coat them in cheese or sour cream.

Meal Plan Saturday

Saturday- Lemon, garlic and butter baked tilapia with herbed rice and sugar snap peas.

Sunday- Mother's Day in Shaver, I am making a strawberry tart

Monday- Chicken enchiladas and for me veggie enchiladas with beans

Tuesday- Almond Caesar salad with grilled shrimp

Wednesday- BBQ chicken, green beans and grillin beans (I will have quinoa with the sides)

Thursday- Blackened salmon with fettucine alfredo and mixed veggies

Friday- Out to dinner

       So far so good on not eating meat during the week. That has been the easy part. What has been hard is dairy. I have cut out about 85% of my dairy and have made substitutions, but it is hard when I am cooking with cheese for my family. I don't want to cook something separate for myself (I usually just modify what I am making). I have to say the ricotta and spinach dumplings were soooo good and it was worth every bite! I just do not snack on all the cheeses that I love and I have cut back on the amount or use low fat. I have replaced my milk with almond milk for my coffee and oatmeal and really like vanilla almond milk in my oatmeal. Here goes another healthy week!

Veggie Wraps

What do you eat for lunch when you are not eating meat or dairy?



Red Pepper Hummus and Veggie Wrap...Yumo!

I bought Lavash bread and red pepper hummus at Trader Joe's. I spread the hummus on the Lavash bread, added my salad mix and added cucumbers. It is tasty!

It's amazing how many more fruits and veggies I have been eating since I cut out dairy and meat (during the week). I have also been eating a lot of hummus, legumes and beans as well for my protein. I do not feel as heavy and I am enjoying the different foods that I am eating. I am eating a little spicy black bean dip that is fat free from Trader Joe's right now as a snack and it is really good too!

During the weekend I will watch what I eat and not go overboard. I don't want to ruin what I have done in 5 days over the weekend.

Meal Plan Monday

Click on the highlighted menu item for the recipe:

Monday- Tri-tip tacos and for me guacamole tacos with boiled beans w/corn salsa

Tuesday- Asian salad and slow-cooker pork with noodles

Wednesday- Spinach and ricotta dumplings

Thursday- New Orleans Style Shrimp

Friday- Out to dinner

My grocery list template