Fruit & Walnut Barley Salad

Sorry it's been a while! I've have been cooking just as much as ever but I just can't seem to find the time for Blog posts... Until today! Cody and I have been trying to stick to the clean eating regimen and for the most part it's pretty dang simple.  Except for those days when I simply MUST eat a Reese's PB cup.  Anyway, here is a wonderful barley salad recipe that we made for dinner the other night and loved. Fresh and Easy was having a BOGO on Strawberries this week and in an effort to use them up, I added them to this salad. The result: DELISH.

Fresh & Easy Ingredients:

Fruit & Walnut Barley Salad

adapted from Clean Eating Magazine

Ingredients
·         1 cup cooked barley
·         ¼ cup unsalted walnut pieces, chopped
·         ½ cup chopped peaches
·         ½ cup chopped strawberries
·         ¼ cup red bell pepper, diced
·         1 tbsp extra-virgin olive oil
·         2 tbsp fresh lime juice
·         ¼ cup 100% orange juice
·         ½ tsp chile powder
·         ¼ tsp sea salt
·         ¼ cup low-fat feta cheese
·         Fresh basil leaves finely sliced for garnish 

Directions

Toss barley with walnuts, peach, strawberries, and bell pepper. Blend oil, lime juice, orange juice, chile powder and salt in a separate bowl. Pour juice mixture over barley mixture and mix well. Sprinkle feta and basil over top and serve.

Click here for a printable version of this recipe.

Clean Eating Chocolate Raspberry Smoothie

I'm attempting a clean eating regimen.  To be honest, I hate fad diets.  I hate the idea of giving up something that is so much of my daily routine, especially sweets.  So, I decided on a clean eating meal plan because it didn't seem like I had to "give up" all that much but rather choose foods differently.  So I'm gonna call it a conscious eating plan rather than a diet and this is DAY 1. 

Breakfast - Chocolate Raspberry Smoothie
Snack 1 - 1/2 cup cottage cheese w/ 1/2 cup frozen fruit & 1 tbsp unsalted sunflower seeds
                1 banana
Lunch - undetermined
Snack 2 - 15 red grapes 
                 2 Laughing Cow light Swiss cheese wedges
Dinner - Arugula Pesto Chicken
              Med. baked sweet potato 
              1 cup chopped broccoli, steamed 

This meal plan is adapted from Clean Eating Magazine.

So, this post is all about my breakfast smoothie.  Here are the F&E ingredients: 1 cup frozen raspberries, 1/2 cup non fat plain greek yogurt, 1 tsp 100% pure vanilla, 1 1/2 cups unsweetened almond milk, and 4 tbsp chocolate protein powder.

First, I pureed the frozen raspberries in my small food processor.

Then, I added the pureed raspberries to my blender with the remaining ingredients.

then blend blend blend

This makes 2 servings so serve one now and save one for tomorrow OR treat your significant other to the other serving (which is what I did).

Chocolate Raspberry Smoothie

original recipe from Clean Eating Magazine

Makes 2 servings

Ingredients 

• 1 cup frozen raspberries, puréed
• ½ cup non fat plain greek yogurt
• 1 tsp 100% pure vanilla
• 1 ½ cups unsweetened almond milk
• 4 tbsp chocolate protein powder

Directions

Combine all ingredients in a blender. Blend to desired consistency.

Click here for printable recipe.

Watermelon & Goat Cheese Salad

Happy Monday! This is my first April post and we actually have April showers here in Las Vegas. This weekend Cody & I met some good friends for dinner at Angelo Sosa's (of Top Chef fame) Poppy Den.  We tried many of the small plates and were impressed with every dish.  One dish that left me wanting more was their Watermelon Salad which was served with goat cheese and candied wassabi.  It was fresh and delicious and I was craving it the next day so I whipped up a copy cat.  I happened to be near a Trader Joe's this weekend so I purchased my ingredients from their small market! I love Trader Joe's but unfortunately there isn't one near my home, so shopping there regularly isn't really an option.

Here are my Trader Joe's ingredients:
Sliced Watermelon Spears, Goat Cheese, and cinnamon almonds (because candied wassabi wasn't available)

I cut 3 spears into cubes, placed in a shallow dish, crumbled approx. 1 1/2 - 2 tbsp goat cheese, and finely chopped 3 almonds on top. You could stop there and the salad is delish! BUT I reduced a couple tbsps of balsamic vinegar and drizzled over the top.  Fresh herbs like mint, rosemary, or thyme would also pair up nicely with this salad. 

Watermelon and Goat Cheese Salad

2 servings

Ingredients

• 3 cups of cubed watermelon
• 3 - 4 tablespoons goat cheese, crumbled
• 6 candied almonds, finely chopped
• Balsamic vinegar or fresh herbs, optional

Directions

Place cubed watermelon in small dish and top with goat cheese, almonds and other optional ingredients.

Click here for printable recipe.

BBQ Cheddar & Crispy Onion Meatloaf

"Meatloaf, smeatloaf, double beetloaf. I hate meatloaf."

This is the line that comes to mind whenever I think of meatloaf.  It is from one of my favorite movies, A Christmas Story.  Randy, Ralphie's younger brother, says this while sitting at the kitchen table poking at his dinner with a fork.  I think this is the sentiment a lot of children people have towards meatloaf. I myself was not a fan of the the log shaped meal as a child but have grown to accept it as an adult.  Especially when it is loaded with cheese and covered in a deliciously tangy sauce like this BBQ, Cheddar, & Crispy Onion Meatloaf.

Here are the Fresh & Easy players:

So these are wonderful little cheese snacks that I typically pack in my lunch but I decided to cut of 3 of them and use them in this meatloaf.

Mix ground beef, breadcrumbs, cubed cheese, egg, sauteed onions, BBQ sauce, Worcestershire  sauce, garlic powder and crispy onions in a large bowl until well combined.

Form the mixture into 4 loaves and place on a baking sheet lined with tin foil. Coat with 1 tbsp of BBQ sauce. Bake in a 425 oven for 15 minutes.

Take the loaves out of the oven and coat with shredded cheese and crushed crispy onion. bake for an additional 5 minutes. 

To make your A Christmas Story complete serve these meatloaves with this mashed potato substitute made with cauliflower. 

BBQ Cheddar and Crispy Onion Meatloaf
adapted from Iowa Girl Eats

Ingredients:

• ½ sweet onion, chopped
• 1 Tablespoon olive oil
• 1lb lean ground beef
• 1 egg
•  1 Tablespoon Worcestershire sauce
• ¼ cup + 2 Tablespoons BBQ sauce, divided
• ¼ cup panko bread crumbs
• ½ tsp garlic powder
• 1oz low-fat cheddar cheese, cubed
• Salt and Pepper
• ¼ cup shredded cheddar, for topping
• ¼ cup crispy onions, for topping

Directions:

1. Preheat oven to 425.
2. Heat olive oil over medium high heat.  Add chopped onion and cook, stirring occasionally, until onions are golden. Cool slightly.
3. In a large bowl combine ground beef, egg, Worcestershire sauce, 2 Tablespoons BBQ sauce, panko bread crumbs, garlic powder, cubed cheese, pinch of salt and pepper, and sautéed onions. Mix until combined. Form the mixture into 4 loaves and place on a baking sheet lined with tin foil. Coat each loaf with 1 tbsp of BBQ sauce. Bake in a 425 oven for 15 minutes.
4. Take the loaves out of the oven and coat with shredded cheese and crushed crispy onion. bake for an additional 5 minutes.

Click here for a printable recipe

Artichokes with Lemon Dipping Sauce

Happy Sunday! I just had to take a super quick moment to post about my trip to Fresh & Easy today! First off, I was determined to get there because of there 3x points promotion which ended today.  As I was wandering the aisles I found the most awesomely amazing product ever.  Microwavable artichokes. What a concept, right?! These puppies come pre-trimmed in a bag that is ready to be popped in the microwave for 6-7 minutes. Then, voila! Steamed artichoke perfection.  I'm used to having to sit around and wait for 40 minutes or longer for the veggie to steam  so I have to admit the idea of microwaving was quite intriguing. I snatched a bag and made this little dish immediately once I returned home and unloaded all my groceries!

So, here is the convenient microwavable package along with the other ingredients used. I decided to add Italian breadcrumbs after the photo shoot.

Open the bag, open the artichokes a little, and squeeze in the juice of half of the lemon.

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Then add in about 2-3 tablespoons of Italian seasoned breadcrumbs and 2 teaspoons of Lemon Pepper. Seal up the bag and pop it in the microwave for 7 minutes.

Meanwhile....

Make the dipping sauce in a small bowl, mix together 1/4 cup greek yogurt, 1/4 cup mayonnaise, juice from the other half of the lemon, and 1/2 tsp lemon pepper. 

Once the artichokes are done, let them rest in the bag for about a minute and then serve with the side of dipping sauce. Yummy. For instructions on how to eat an artichoke, click here and skip to step 6.  Don't forget the heart, it is the yummiest part.

Garlic & Rosemary Mashed Cauliflower

Hi, my name is Shelly and I'm a carb-aholic.  There. I said it.  I love me some carbs. Especially mashed potatoes. I've mastered the mashed potato. It's the one thing I confidently offer to bring to Thanksgiving dinner because I know it will deliver.  

You can imagine my excitement when a couple years ago mashed cauliflower recipes started spreading over the internet like wildfire. A way to eat mashed goodness without all the guilt - I'm in! So, I started trying recipes and as much as people want to claim it is just like the real thing, they are bold-faced liars! I've tried and tried and have been disappointed one recipe after the next... until I came across this one...  With just a couple Fresh & Easy ingredients, you can whip up this side dish in a flash and actually enjoy it!

Here are the cast of Fresh & Easy characters that make this delish dish:

I decided that I wanted to add the Rosemary after my initial ingredient photo shoot.

Ok, seriously y'all - this is the easiest recipe EVER.  Ready....
Step 1. Microwave bag of Cauliflower florets per instructions on package.  Open bag.
Step 2. Place steamed cauliflower in food processor/blender with all other ingredients and pulse to desired consistency.  

Ok, so it still has some of the sinful ingredients that make Paula Deen proud like butter, parmesan and cream cheese but overall I think it is still a healthier option than the original. 

Garlic & Rosemary Mashed Cauliflower
Adapted from Food Network

Ingredients

• 1 bag microwave-ready cauliflower florets
• 1 tablespoon cream cheese, softened
• 1/4 cup grated Parmesan
• 1/2 teaspoon garlic powder ( you can use fresh garlic but I find it a little too spicy for this and prefer the powder)
• 1/8 teaspoon straight chicken bullion
• 1 teaspoon chopped fresh or dry rosemary
• 3 tablespoons unsalted butter
• Salt & Pepper to taste

Directions

1. Microwave cauliflower florets using instructions on package.
2. Placed steamed cauliflower in a food processor or blender with remaining ingredients.  Pulse until desired consistency is reached. Use a spatula to scrape sides of food processor in between pulsing to ensure even texture.
3. Serve immediately.

Click here for a printable version of this recipe

Asparagus, Lemon & Goat Cheese Pasta

My husband and I got rid of cable about a year and a half ago.  For the most part, we survive without all the cable channels but the one I miss most is Food Network.  Luckily, PBS has the Create channel that has some decent cooking shows that satisfy my chef watching needs.  On Sunday night, we were watching Joanne Wier's Cooking Class and she was making something with asparagus and it looked amazing.   I was craving it all day Monday and knew I had to incorporate the green veggie into dinner. So, after searching the internet for asparagus pasta dishes I settled on this Bon Appetit Recipe with goat cheese and lemon. 

Here's the Fresh & Easy line-up:
Rotelli (you can use any spiral pasta), tarragon (I used dried), log of fresh goat cheese (MUST BUY LOG - the precrumbled stuff just will not melt as well), olive oil (not pictured), lemon, and asparagus.

First, get a pot of salted water boiling and add pasta. Cook 7 minutes. While waiting for pasta to cook, rinse and cut the asparagus into 1-1 1/2" pieces.  Add to pasta and cook an additional 3 minutes.

In a medium bowl, mix 1/4 cup olive oil, tarragon, zest of one lemon. 

Add goat cheese by crumbling it into pieces.

When pasta & asparagus are finished, reserve one cup of liquid and drain the rest.  Add back to pot and stir in the goat cheese mixture with 1/2 of the reserved liquid.  If it is dry, add more liquid until desired consistency is reached.  Mix until pasta is evenly coated. Season with salt and pepper and serve with a side salad. 

If you like goat cheese, you will LOVE this dish.  

Ingredients

• 1 pound rotelli (spiral-shaped pasta)
• 1 12oz. bag asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
• 1/4 cup olive oil
• Zest of one lemon, juice of 1/2 lemon
• 1 teaspoon dried tarragon or 2 tsp fresh tarragon
• 1 4-ounce log soft fresh goat cheese

Directions

• Cook pasta in large pot of boiling salted water until almost tender about 7 minutes. Add asparagus and cook 3 minutes longer.
• In a medium bowl, mix 1/4 cup olive oil, tarragon, lemon zest & juice. Crumble in goat cheese.
• When pasta & asparagus are finished, reserve one cup of liquid and drain the rest.  Add back to pot and stir in the goat cheese mixture with 1/2 of the reserved liquid.  If it is dry, add more liquid until desired consistency is reached.  Mix until pasta is evenly coated. Season with salt and pepper. 
  
  
  Click here for printable recipe.