Tag Archives: Veggies

Cook Once, But Get Several DIFFERENT Meals!

Cook Once, But Get Several DIFFERENT Meals!

Just when I think I’ve got a handle on our schedule…up comes PTA meetings and the youngest one’s swimming classes!  Whoa!

So here’s what made the menu this week to easy the stress!

Layered Frittata
1 tablespoon extra virgin olive oil
1 yellow onion, thinly sliced
½ cup sliced olives
½ pound spinach, kale or bok choy
6 tomatoes, sliced
12 eggs, beaten with 1 teaspoon salt
½ cup shredded provolone

Preheat oven to 400degrees. Warm 1 tablespoon oil. Add onion, salt and pepper. Cook 5-7 minutes. Stir in olives and transfer to bowl.

Add spinach, salt and pepper to pan. Cook 2-4minutes. Transfer to a separate bowl.

Add tomatoes, salt and pepper to pan. Cook 2-3minutes.

Spread tomatoes across bottom of pan. Pour 1/3 of egg mixture into pan. Cook 1-2minutes.

Top with spinach and cheese. Pour ½ of remaining egg mixture on top. Cook 2-3minutes.

Spread olive and onion mixture over top. Pour remaining eggs over mixture. Cook 2-3minutes.

Transfer to over 10-15 minutes.

Bonus Meal 2:
This doubled as a quick and healthy breakfast all week!  Just heat and go!

Sugar and Spiced Chicken
1 cup kosher salt
1 cup maple sugar
1/4 cup black peppercorns
1/2 tablespoon ground cloves
1/2 tablespoon cinnamon
1/2 tablespoon ground sage

6-7 pounds cut up organic chicken
3 medium onions, roughly chopped
2 big carrots, roughly chopped
3 celery stalks, roughly chopped
2 tablespoon thyme

Sunday Prep:
– place chicken in a large ziplock bag.
– fill bag with enough water to cover chicken.
– add brine ingredients and shake (over sink in case bag isn’t completely sealed! ;)) to combine.
– cut up all veggies and thyme and place in another bag or container.

Day of cooking:
– preheat oven to 400 degrees
– drain chicken
– place chicken and veggies in a large roasting pan
– add 1 cup water to pan
– roast for 1 hour – 1 hour 30 minutes or till chicken registers 160 degrees on a meat thermometer.

Serve with a spinach salad!

Bonus Meal 2:
I then used the leftovers (chicken and veggies), as the base to a chicken soup.

Leftover Chicken Soup
Shred chicken
Rice spaghetti (broken into pieces)
6-8 cups Chicken stock

Combine shredded chicken, rice spaghetti and chicken stock.  Bring to a low boil and continue till spaghetti is cooked through.

This makes a yummy, healthy and quick soup in under 20 minutes!!!!  And tastes different than the meal the night (or 2 nights) prior!

Meals That Do Double Duty

Meals That Do Double Duty

A Pork Roast with Roasted Veggies Make this on a Sunday and look below for how to turn this into 2 additional, different meals for the busy workweek!  Saving you Time and Money!!!!  All while keeping it simple and you healthy!   Stuffed Pork Tenderloin 1/2 cup cooked broccoli 1/4 cup chopped parsley 1/2 cupContinue Reading

Hot and Cold Balsamic Veggie Salad

Hot and Cold Balsamic Veggie Salad

Meet my little friend. Ok, that was a really bad Scarface impression, but as a busy working mom to 3 little kids, I need tools in my kitchen that will help me get healthy meals on the table fast during the week.  One such tool for me, is my oven.  Chop, season and bake, allowsContinue Reading

I Hate “Health” Thanksgiving

I Hate “Health” Thanksgiving

I Hate “Healthy” Thanksgiving Thanksgiving for me is full of memories.  Memories of watching the Macy’s Day Parade.  Memories of hearing my mom put the turkey in the oven and family chats.  Memories of grandparents, aunts, uncles, cousins, siblings, friends sitting around a table and sharing a meal.  Memories of the wonderful smells that madeContinue Reading

Vegetable Tomato Soup

Vegetable Tomato Soup

Tomato Veggie Soup My husband likes his with grilled cheese.  The girls like theirs with crackers, rice or pasta.  Mine?  I like mine pure and simple.  The benefit of this soup is that it has something to please everyone.  AND its packed full of veggies! Ingredients: 2 tablespoon olive oil 1 large onion, diced 4Continue Reading

Tuscan Chicken and Veggies

Tuscan Chicken and Veggies

Sometimes you want a meal that takes a bit longer to make, but doesn’t make you a slave to the kitchen all week.  Plus, the fact that this cooks up in one pot means less clean up.  Whoo hoo! This chicken falls off the bone and has lots of extra veggies for a deliciously balancedContinue Reading

A New Twist to Your Favorite Meatloaf

Just because you’re eating healthy doesn’t mean you have to forgo the foods you love. Just tweak them a little! Well here’s my killer meatloaf recipe which is super easy, super yummy and full of veggies! Yay for one pan cooking too! Let the oven do all the work!  Jocelyn’s veggie and beef Meatloaf 1 poundContinue Reading

My Favorite Go To Quick Breakfast

Breakfast is always a busy time at my house. Getting the oldest ready for school, myself for work and the endless “Mommy…” questions, time seems to fly by! That’s why I love this breakfast option. Not only is it filling, keeping me full for hours, and satisfying to my taste buds, but it comes togetherContinue Reading

Looking for an Immunity Booster? Then This Soup is for You.

You know you’ve got a good meal when your husband immediately packs up the leftovers for lunch the next day! Immune Boosting Soup 6 cups organic chicken broth 2 cups pureed carrots (take 2 cups frozen carrots, over-cook, then mash or pureed with a hand-held blender) 1/2 cup barley 1 1/2 cups cooked chickpeas 3Continue Reading

Vegetable Bean Soup

Vegetable Bean Soup I Love this soup! Why? Because I can throw just about everything in the pot together and let it do it’s thing! Ingredients: (don’t be scared by the long list) 2 tablespoon extra virgin olive oil 2 stalks celery, chopped 1 big carrot, chopped 1 small purple onion, chopped 1 red pepper,Continue Reading