Monday, August 31, 2015

145.8...Sesame-Soy Broccoli

To go along with the Simple Sesame Noodles I made the other night, I made Sesame-Soy Broccoli. Such an easy recipe to make and a great way to make broccoli a little more exciting! ;)

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Sesame-Soy Broccoli (Serves 2)

Recipe from For the Love of Cooking

Ingredients:

2 cups of fresh broccoli florets

1 Tbsp. sugar

1 Tbsp. olive oil

1 Tbsp soy sauce

2 tsp. rice wine vinegar

2 tsp. toasted sesame seeds

Directions:

1. Place the broccoli florets into a steamer; place the steamer into a saucepan filled with 1 inch of water. Steam the broccoli for 5 minutes, or until crisp tender. 

2. Meanwhile, combine the sugar, olive oil, soy sauce, and rice vinegar together in a small saucepan over medium heat. Cook while whisking until the sugar has dissolved. Place the steamed broccoli into the saucepan and gently stir until the broccoli is evenly coated. Sprinkle the sesame seeds on top. 

Printable Recipe

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Friday afternoon I attended an event at the school. They had sushi so I helped myself. I cannot say no to sushi!

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Later that evening, we went to dinner at Firenze. My husband and I shared the Chopped Caesar Salad:

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I ordered the Chicken Piccata, one of my favorites there:

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I ate every bite. 

Breakfast Saturday morning:

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I enjoyed a lazy morning at home. Well, I guess it wasn’t exactly lazy. I did the laundry, changed the air filters in the house, replaced light bulbs that were burnt out and various other repairs. 

Lunch was a turkey sandwich, veggies and Sriracha Ranch Dressing from Trader Joe’s. 

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That evening we went to the Chargers vs. Seahawks game. We met up with a couple of friends along the way….

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I had a cheeseburger and some peanut M&M’s. Chargers lost. Sad.

Check out my breakfast Sunday:

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Something DIFFERENT!! I was too lazy to make my usual favorite. Lol. I was so out of practice of making something different that I burned my toast. Oh well. Loaded with peanut butter, you can’t even tell the difference. 

We went to lunch at Crust Pizzeria. I ordered the lunch special with was a house salad and slice of pesto pizza. 

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Yum! Great pizza! We had never been to Crust before….we will definitely be back!

Joe, Alicia and their kids came over to swim and we all went to Burger Night at our club. I went with the lettuce wrapped turkey burger again with red onion, tomato, arugula, chipotle aioli and sweet potato fries. 

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The perfect way to end a perfect weekend. 

Breakfast this morning…back to the usual..except all my little white plates were in the dishwasher so at least it looks a bit different….

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I took the kids to school, went to spin class, followed by a trip to Trader Joe’s. Lunch was a turkey avocado sandwich at Subway.

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I tried their new Southwestern Spicy Bread but didn’t think it was anything special. Back to boring old wheat.

What was the best thing you ate all weekend?

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Friday, August 28, 2015

143.6...Simple Sesame Noodles

I decided to make Sesame Chicken last night and wanted something to go with it. I saw a recipe for The Pioneer Woman’s Simple Sesame Noodles and knew it would be perfect. It was! 

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Simple Sesame Noodles (Serves 4-6)

Recipe from The Pioneer Woman

Ingredients:

12 oz. thin noodles, cooked and drained (I used thin spaghetti)

1/4 cups soy sauce

2 Tbsp. sugar

4 cloves garlic, minced

2 Tbsp. rice vinegar

3 Tbsp. pure sesame oil

1/2 tsp. hot chili oil

4 Tbsp. canola oil

2 Tbsp. hot water

4 whole green onions, sliced thin

Directions:

1. Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.

2. Pour sauce over warm noodles and toss to coat.

3. Sprinkle with green onions and toss. 

Printable Recipe

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I served the noodles with Baked Sesame Chicken and Sesame-Soy Broccoli (recipe coming). 

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I must have had some kind of sesame obsession yesterday! I’m not going to post the chicken recipe because it was nothing special. I based the recipe off this one on All Recipes

Breakfast today:

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My son finally decided to try a bite of my beloved poached egg and avocado on an English muffin. He tried to tell me that he liked it but he was making a face that said otherwise. Then he said it was “kinda good” and when I asked him again if he really did like it, he proclaimed “no.” Really?? I couldn’t tell. That’s fine. More for me.

After I dropped them off at school, I went to Zumba. Five days in a row at the gym, people. It’s almost a miracle. Oh by the way, I retired as PTO co-president at my school. Maybe that’s where I’m finding the time? :)

Lunch included a new discovery at Trader Joe’s:

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Sriracha Ranch Dressing. I decided to dip veggies in along with a turkey sandwich. The sandwich got dipped too.

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This stuff is spicy!! They aren’t messing around! It was great with the veggies but I wouldn’t put it on a salad probably. Actually it was fabulous on a taco salad! Or on fish tacos!! 

What else should I do with the Sriracha Ranch Dressing?

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Thursday, August 27, 2015

143.8...Weekly Requirements

Last night we attended Back to School Night at the kids’ school. Afterwards we had a quick dinner at Sammy’s Woodfired Pizza. My husband and I shared the Chopped Chicken Salad.

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As well as the Burrata Pesto Pizza which we had never had.

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It was really good! I’d definitely order it again!

The standard breakfast of the day:

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After I dropped the kids at school, I went to Sculpt class. Four days in a row at the gym so far!!

Lunch was at Big Bang Sushi. I figured out that I really need sushi once a week. That and my beloved Luna Grill salad. It is a requirement. 

Chili Garlic Edamame:

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Tuna Sushi:

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Yellowtail and Salmon Sushi; Marine Boy Roll:

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=Happy person.

Is there a certain meal you eat at least once a week?

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Wednesday, August 26, 2015

144.2...Sweet Restaurant Slaw

We are big coleslaw fans. I have to admit when I first saw this recipe and the word “sweet” in it, I was apprehensive. Unless it’s dessert, I don’t like sweet foods. I reduced the amount of sugar in the original recipe and made a few other changes and ended up with a fabulous coleslaw!

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Sweet Restaurant Slaw (Serves 4)

Recipe adapted from All Recipes

Ingredients:

1 (16 oz.) bag cole slaw mix

4 Tbsp. diced onions

2/3 cup mayonnaise

1 Tbsp. vegetable oil

1/4 cup white sugar

3 Tbsp. white vinegar

1/4 tsp. salt

1/2 tsp. celery seeds

Directions:

1. Combine coleslaw mix and onion in a large bowl.

2. Whisk together the mayonnaise, vegetable oil, sugar, vinegar, salt, and celery seeds in a medium bowl; blend throughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving. 

Printable Recipe

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Last night’s dinner was Lemon Chicken Piccata, rice and green bean leftovers. 

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Breakfast this morning:

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After I took the kids to school I went to spin class. 

Lunch was a Greek Salad with Chicken Kabob at Luna Grill.

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I think I need to have this salad at least once a week. That and sushi!

We are off to Back to School Night at the school tonight!

Do you like your coleslaw sweet or more savory?

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Tuesday, August 25, 2015

144.2...Lemon Chicken Piccata

One of my favorite meals of all time is chicken piccata. Well, I guess piccata of any kind. I love the buttery, lemon flavor! I’ve tried several recipes and they all are somewhat the same with little twists here and there. I thought this recipe for Lemon Chicken Piccata was unique because you add lemon slices to the sauce. 

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Lemon Chicken Piccata (Serves 4)

Recipe adapted from All Recipes 

Ingredients:

4 boneless, skinless chicken breasts (pounded to 1/2” thickness)

Salt and pepper to taste

1/2 cup all-purpose flour

2 Tbsp. vegetable oil, or as needed

1 clove garlic, minced

1 cup low-sodium chicken broth

1/2 lemon, thinly sliced

3 Tbsp. fresh lemon juice

2 Tbsp. capers, drained and rinsed

3 Tbsp. butter

2 Tbsp. minced flat-leaf parsley

Directions:

1. Season chicken with salt and pepper and dredge in flour. Shake off excess flour. 

2. Heat vegetable oil in a large skillet; pan-fry chicken until starting to brown, about 2-3 minutes per side. Remove chicken from pan; set aside.

3. Cook and stir minced garlic in skillet until fragrant, about 20 seconds. Pour in chicken broth. Scrape and dissolve any brown bits from bottom of skillet. Stir in lemon slices and bring mixture to a boil. Let cook, stirring occasionally, until sauce reduces to about 2/3 cup, 5 to 8 minutes.

4. Add chicken (and remaining juices) back to skillet as well as lemon juice and capers; simmer until sauce is reduced and slightly thickened, about 5 minutes more. Turn chicken over every so often.

5. Drop butter into skillet and swirl it into sauce by tilting skillet until butter is melted and incorporated. Add parsley and serve. 

Printable Recipe

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I served the chicken with a rice mixture that I had been trying to use up, as well as some steamed green beans.

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Great dinner!!!! 

Breakfast this morning:

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After taking the kids to school I went to Cardio Strength class. Had a great workout!

I went to Costco and came home for lunch.

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Leftover Green Goddess Turkey Burger, corn on the cob and Pinto Bean Salad with Corn, Yellow Peppers, Tomatoes and Avocado. A winner lunch!

Are you a Piccata fan? Do you have a favorite recipe I should try?

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Monday, August 24, 2015

145.0...Green Goddess Turkey Burgers

I saw this recipes for Green Goddess Turkey Burgers on Instagram and knew immediately I had to make them. I’m so glad I did, they were so delicious! I served them on ciabatta rolls that were toasted on the grill, diced red onion, lettuce and jalapeño mustard. I’m hungry just thinking about these burgers!

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Green Goddess Turkey Burgers (Serves 4)

Recipe from The Iron You

Ingredients:

1 1/2 lbs ground turkey

1/3 cup finely chopped basil

1/3 cup finely chopped scallions

1/3 cup finely chopped parsley

1 Tbsp. minced anchovy

4 Tbsp. mayonnaise

1 tsp. salt

1/2 tsp. ground black pepper

Directions:

1. In a large bowl gently stir the burger ingredients, using a fork.

2. Divide mixture into four and with dampened hands shape into patties, firmly pressing the mixture. Transfer to a plate. To form patties that cook evenly, use 2 plastic lids from 1 quart takeout containers and press down one fourth of the turkey mixture to flatten.

3. Heat a grill or grill pan to medium-high (if you’re using an outdoor grill, lightly oil the grill grates). Grill the burgers, turning once, until cooked through, about 10 to 12 minutes. Serve with your favorite toppings. 

Printable Recipe

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The burgers went perfectly with grilled corn on the cob, Pinto Bean Salad with Corn, Yellow Peppers Tomatoes and Avocado as well as Sweet Restaurant Slaw (recipe coming).

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And now it’s Monday. I had such a relaxing weekend…how does it go by so fast!?! I always do look forward to my breakfast….

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I dropped the kids off at school and went to spin class. 

Lunch was leftover chicken sausages from the weekend, Pinto Bean Salad and Sweet Slaw. Yum!

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What are you fitness goals this week? Mine is to go to the gym at least 3 times this week. I think I should be able to do it.

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Sunday, August 23, 2015

145.2...Pinto Bean Salad with Corn, Yellow Peppers, Tomatoes and Avocado

I realize that summer is coming to an end but there’s just enough time to make this Pinto Bean Salad with Corn, Yellow Peppers, Tomatoes and Avocado. We barbecued last night and I made this to go with the meal. It was Fabulous. Try it right away!

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Pinto Bean Salad with Corn, Yellow Peppers, Tomatoes and Avocado (Serves 4 to 6)

Recipe from Phillis Carey 

Ingredients:

Dressing:

2 cloves garlic, minced

6 Tbsp. fresh lime juice

2 Tbsp. honey or agave syrup

1 tsp. salt

1 tsp. chili powder

1/2 cup extra-virgin olive oil

Salad:

1 - 15 oz. can pinto beans, rinsed and drained

1 1/3 cups fresh yellow or white corn kernels (or frozen and thawed)

1 yellow bell pepper, diced

1/4 cup red onion, diced

1 cup cherry tomatoes, halved

1 avocado, diced and rinsed in water

1/4 cup chopped cilantro

Salt and pepper to taste

Directions:

1. For dressing combine garlic, lime juice, honey or agave, salt and chili powder in a small bowl. Gradually whisk in the olive oil until dressing comes together. Chill until ready to toss with salad. 

2. Toss together the beans, corn, bell pepper and onions. Add dressing and toss to coat evenly; chill up to 4 hours. Just before serving gently fold in tomatoes, avocado and cilantro. Adjust seasoning with salt and pepper to taste.

Printable Recipe

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Besides the salad, I grilled some chicken sausages, corn and made Sweet Restaurant Slaw (recipe coming). Great dinner!! 

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We went to brunch today at The Hideaway Cafe in Solana Beach.  I ordered the Jalapeño & Grilled Red Onion Omelet with egg whites, sliced tomatoes and wheat toast. 

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Delicious!!!! 

Tonight we are grilling again. I will be serving the rest of both salads with dinner. Excited to eat them again!

Did you do any grilling this weekend?

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