Mealtime Monday – Seafood Time

Mussels, and lobster, and haddock, OH MY!

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I’m baaaaaaack, and I’ve been doing a lot of cooking with seafood this week!  MY FAVOURITE!  I know not everyone agrees, but I absolutely adore it, and it can be a little overwhelming to cook it, worrying about over cooking it, or not cooking it enough.  Well I say there is NO NEED to fear!  Be bold and try a new dish today!

IMG_1381WHITE WINE MUSSELS

1 lb mussels

2 tbsp olive oil

2 tbsp butter

1 small/medium onion

3 cloves garlic

1 cup white wine

parsley

Scrub the mussels in their shells and let them sit in a bowl of salt water (1 tbsp salt per quart).  Any mussels that don’t close after you’ve scrubbed them are dead, so discard them.  Leave the mussels in the water for 10 -15 minutes while you dice the garlic and onion into fine pieces.  Melt the butter a pot with olive oil and cook the onions and garlic until translucent on medium-low heat.  Add white wine, parsley and mussels, stir and cover for 8-10 minutes.  Discard any mussels that don’t open after cooking.  Serve with some kind of crusty bread to dip in the sauce!  DELICIOUS! Continue reading

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Mealtime Monday – Eggs for DAYS

Green Eggs and Muffins

Eggs are the best thing ever.  I love making egg dishes, they’re always filling and healthy!  And easy as anything.  I swear, everyone’s going to think I’m the laziest person when I cook because everything I make is so easy!  I’ll try to start doing some more difficult dishes…maybe.

SUPER PROTEIN AVOCADO EGG SALADIMG_0026

-2 boiled eggs

-1 avocado

-a little mayo/miracle whip, to your liking

Chop the boiled eggs in a bowl, into small pieces.  Cut and pit the avocado, put all of the green goodness into the bowl with the eggs.  Mash it up as best you can, then add a little of your mayo/miracle whip.  It will help smooth the avocado out and give it a tangy zip of flavour.  Sometimes I eat this using a lettuce leaf as a “wrap”, but more often than not I eat it out of the bowl like a salad.  This stuff is so delicious, and REALLY healthy.  I love making this, it’s my go to lunch pretty much everyday.  And it’s vegetarian/can be vegan friendly! Continue reading

Mealtime Monday – Fall Food Is Among Us!

Sugar and Spice and Everything Autumn!

Hey everyone!  This week, my boyfriend and I made some REALLY delicious meals, and I cannot wait to share them with you!  They are both INCREDIBLY easy, inexpensive, one pot, delicious, and reasonably healthy, so how great is that?   I love using the flavours of fall as much as I can during the season, like sweet potatoes, and pulled pork!!!

meal SLOW COOKER PULLED PORK:

-2 lbs pork loin roast or tenderloin

-can of diet root beer

-500 mL bottle of your favourite BBQ sauce

-delicious BUNS

Put the pork in the slow cooker and pour the can of root beer over it.  Turn it on high and cook for about 6 hours.  Drain the pork, then shred after, this is very important because it’s MUCH easier to do it before… Once drained and shredded, pour the BBQ sauce over and keep on warm for 10 minutes.  Serve on DELICIOUS BUNS!  This was the easiest thing ever, and it makes a delicious, tangy, melt in your mouth pulled pork.  Continue reading

Mealtime Monday – Big Mexican Flavour!

Spice Up Your Life!

Hey everyone, I’m super excited for my very first Mealtime Monday!  So, my boyfriend and I are doing this thing where we cook two meals every Sunday, one slow cooker meal, and one “regular” meal.  Since he works nights, and lives on his own, it’s great for him to be able to grab leftovers and go!  So we’re using Mealtime Mondays to share our discoveries, recipes and to rate the final products!  This week, we’re talking Mexican!

tacochickenSLOW COOKER TACO CHICKEN

-6-7 Boneless, Skinless Chicken Breasts

-Package of Taco Seasoning

-16 oz Jar of Salsa (I used Medium Salsa!)

So the first recipe we made was Taco Chicken in the slow cooker.  This seriously could not be easier, OR more delicious!  All you have to do is put 6-7 boneless, skinless chicken breasts in the slow cooker, pour in one packet of Taco seasoning, and one jar of salsa, stir it around, and then let cook on High for 4-6 hours or on Low for 6-8 hours.  Once cooked the chicken shreds very easily with a fork.  So you basically end up with shredded taco chicken that you can enjoy just like a regular taco!  Top with guacamole, sour cream, MORE salsa, lettuce, tomatoes, you name it!  Customize it to your taste!  We loved this recipe, it was delicious and extremely easy, this recipe is a MUST TRY and we will definitely keep it in our repertoire.

Difficulty:  Extremely Easy

Time:  4-8 hours

Taste:  Delicious

Nutrition:  Pretty healthy, especially if you enjoy with fresh nutritious toppings on a whole wheat tortilla!

Leftovers:  This is great all week. (Makes 12-14 smaller tacos or 6-7 big ones)

HEALTHY MEXICAN LASAGNA

-1 1/2 – 2 lbs. ground chicken or ground turkey
-1 Cup each diced red onions and diced green bell pepperMexican-Lasagne-6
-2 tsp. minced garlic
-1 Cup canned no-salt-added black beans, drained and rinsed
-1 Cup diced tomatoes
-1/2 Cup frozen or canned corn
-1 1/2 tsp. chili powder
-1 tsp. ground cumin
-2 Cups your favorite tomato pasta sauce
-1 Cup medium salsa
-1/4 tsp. freshly ground black pepper
-4 large or 8 small whole-grain flour tortillas
-1 1/2 Cups packed shredded light old (sharp) cheddar cheese (I used Mozzarella, I HATE cheddar cheese)
-1/4 Cup chopped green onions

Preheat the oven to 375° and spray a 9″x13″ casserole dish with cooking spray.  In a large, non-stick pot or skillet, cook ground chicken, onions, green pepper and garlic over medium-high heat until meat is no longer pink.  Break up any large pieces of chicken as you cook.
Add black beans, tomatoes, corn, chili powder and cumin.  Cook and stir for 2 more minutes.  Add pasta sauce, salsa and black pepper then bring to a boil.  Reduce heat to low and cover letting it simmer for 5 minutes, stirring occasionally then remove from heat.
Spread 1/3 sauce mixture over the bottom of the prepared pan.  Top with 1/2 the tortillas, overlapping and cutting them as necessary to fit.  Top with 1/3 sauce mixture, followed by 1/2 the cheese.  Cover cheese with the remaining tortillas, followed by remaining sauce.  Sprinkle remaining cheese over sauce and sprinkle green onions on top. Cover with foil and bake for 35 minutes.  Uncover and bake for 10 more minutes.  Let lasagna stand for 10 minutes before slicing for easier serving.  Serve with light sour cream, or enjoy it on its own.

This recipe takes a little bit of time, but it’s very easy, and the results are amazing!  It is SO delicious AND it’s pretty good for you too!  What a bonus, right?  We loved this recipe, and definitely decided we’ll be doing this one again, again this is a MUST TRY!

Difficulty:  Moderately Easy6a00d83451d02e69e2017d40c7337c970c-800wi

Time:  About 1 hour

Taste:  Delicious.  Yum, yum, YUM.  (After eating it for a week straight, my boyfriend asked if we could make it again.  So there you go!)

Nutrition:  This recipe is straight out of the Looney Spoons cookbook (which is an AWESOME cookbook to find new healthy recipes!), so it’s a great healthy option!  Only 319 calories and 7.9g fat per serving! (Makes 8 servings)

Leftovers:  Delicious all week.

Thanks for Reading!