July Meal: Strawberry Summer Salad

Clay and I are involved with a group called Journeymen. The men all lead community groups in LR and once a month, they, along with all the wives, come together to eat and engage in fellowship for the night. Whoever hosts makes the main dish and everyone else brings side dishes and dessert. It makes for easy clean up and keeps us in the budget. The meals are always great but the conversation is even better with this crew!

In August (I'm almost to the actual month for these meals!) we met at the home of Brett and Randy Likens. I brought my favorite summer salad my grandma always makes me. For the size group we had, I almost doubled the recipe, while keeping the dressing recipe the same (it makes a LOT of dressing!). I knew we would have leftovers but we didn't. Everyone loved it which means this will definitely make the rotation of meals! It really is the perfect summer salad.

Ingredients:
Dressing

• 3/4 cup sugar
• 3/4 cup vegetable oil
• 1/2 cup red wine vinegar
• 2 cloves minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon white pepper

Mix together and let sit overnight if possible.

Salad

• 1 head Roman lettuce (1 bag)
• Pint of strawberries sliced
• 1 cup Montery Jack cheese

Pecans

• 1/2 cup sugar
• 1 cup chopped pecans

Cook over medium heat until sugar dissolves and be careful not to burn! Keep watching it and keep stirring. Let cool.

Layer lettuce, strawberries, pecans, cheese so that you don't have to mix so much and break the strawberries.
Leave the dressing to the side in a container so everyone can put as much or as little as they want!

(Mix everything together before serving)

June Meal: Mango Salsa Tacos with Cilantro Rice

June, July and August meals were all made in August. I feel a lot better when I tell you guys the truth.

Not even a week after we got back from the honeymoon we had a few couples over and prepared a big meal for them! They brought a few items to help us out. Teamwork. :)


Ingredients:

• Mango Passion Fruit Salsa (found at Kroger, pictured)--this goes on top of the tacos and rice and makes everything taste extremely good! If you want to add a slice of avocado you can too!
• 2 Limes
• Cilantro
• Can of black beans
• Basmati White Rice (we did NOT buy this kind and it clumped up-lesson learned)
• Soft Taco shells (Thanks Jessica and Rusty!)
• Meat: we went with grilled chicken and steak. Clay picked these up at Whole Foods where they pre-seasoned it.

Black Beans: pour can into a pot on the stove. After heating for several minutes squeeze one half of a lime into the pot. This gives it a little extra zest!

Rice: This is where I have no experience and need help! I tried to make cilantro lime rice but it didn't turn out at all. My goal was for it to taste like Local Lime's rice. Lofty goal I had there! I added juice from 1 lime and finely chopped cilantro. Next time I know to buy basmati rice instead of regular rice so it wont stick together. Any other advice is much appreciated!

We love fruit! Especially our berries. :)

Guacamole, salsa, cheese dip and chips from Cactus Jacks was delish! (Thanks Laura and Scott!)

May Meal: A Healthy Summer Dinner

 

Mays meal was actually cooked in May! Small victories make my day.

 

During mine and Clay's engagement, we met once every few weeks with another couple who mentored us. Every time we met they took us out to eat and treated us so Clay and I decided to repay them by cooking one of the weeks we met! It was so good and once again, super easy.

 

If you're like me, you always WANT to eat healthy, but it seems more expensive and not as tasteful a the fatty foods. This meal was extremely healthy and a lot cheaper than eating out, which I'm guilty for doing more than I should.

 

 

Asparagus (or any vegetable):

• Place a sheet of foil on a baking sheet.
• Pinch the ends off of the asparagus and lay on the baking sheet.
• Pour olive oil and salt and pepper over and cook for about 15-20 minutes on 400 degrees. We never know how long it takes we just eye ball it.  love my foods a little burnt but Clay prefers his not so we just look at it until we are satisfied.



 

Caprese Salad:

• Slice Tomatoes
• Slice a [bigger than my previous post] ball of Mozzarella
• Add basil leaves to each tomato
• Top with olive oil and balsamic vinaigrette

 

Fruit:

• I tried blackberries for the first time this year and my world has been ROCKED. We love to mix berries in a bowl and serve them....blackberries, blueberries, strawberries, and raspberries. It's colorful and tastes amazing!

 

Chicken:

• Clay has the best trick for marinating his chicken. He soaks it over night in Italian dressing and get this...COKE! Open up a 24oz bottle of coke and one whole bottle of dressing and soak it in a bowl and leave in the fridge overnight. This works best with fresh chicken but if you have frozen chicken I'm sure it will work after you let the chicken thaw out.
• The next day, pull your chicken out of the bowl it was soaking in and cook on the grill or skillet! I am a huge Cavenders fan and thought that was the only spice to add to chicken but Clay's method has me hooked.

Thank you to everyone who got us our new dishes, flatware (although this picture shows what Clay had before we unwrapped our flatware), napkins and placemats. We have gotten so much use out of them and sincerely appreciate your help stocking our first home together!

April Meal: Tomato Mozzarella Pesto Salad



Aprils meal is more like a snack. Or side dish. But it is GOOD! And so easy.

 

Ingredients:

• Fresh Mozzarella balls (the image below shows the brand I get.)
• Pesto Sauce
• Grape Tomatoes

 

The Mozarella comes in little balls that I slice in half or in fourths. I slice the grape tomatoes in half and add a few spoonfuls of pesto depending on how much I want. Add a pinch of salt (and pepper if you want) and there you have it! The easiest side dish to a dinner. This salad goes great with grilled chicken--mine and Clay's favorite meat ever.

 

 

 

March Meal: Zucchini Spaghetti

March's Meal was made in...May (and published in August). I'm two months late because life. But really, finals, wedding, etc. etc. means I'm a few months late in making my meals. But I'm not letting being late stop me from my monthly goal!

This meal was sooooo easy. As you can probably tell, Clay and I love veggies. Zucchini is one of our faves.

There are 5 ingredients to this meal:

• Zucchini, 1 feeds one person
• Ground Beef, 90-95% lean (we actually used 85% lean because that's all I could find so we weren't as healthy as we could have been)
• Olive Oil, a tablespoon-ish or two or three
• Pasta Sauce (the amount depends on how much meat you have and your personal preference)
• Salt/Pepper

1.  Cut up the zucchini and put slices on baking sheet. Pour olive oil over slices and a pinch of salt/pepper. Bake for 20ish minutes at 375 degrees. I like mine to be a little burnt because it makes it crunchier so just check it every now and then until you are satisfied. I would probably flip the zucchini over once because sometimes the bottom can get more burnt than the top. [Handy tip: put foil over the baking sheet before you lay the slices on them. It will help the olive oil not seep into the sheet as much and will be a breeze to clean up!]
2. Heat the beef in a skillet over the stove until the meat turns brown. (I know. Duh. But some of the people reading this might not know and I can't be held responsible for their food borne illness.)
3. Once the meat has been cooked for about 30 minutes, drain all the grease into a container you can discard later. Remember you don't ever want to put grease down the disposal.
4. Add the pasta sauce to the ground beef and let simmer for a few minutes until ready to serve.
5. Place the zucchini slices on a plate and top with the meat/sauce! Enjoy!

February Meal: Breakfast on the Run: Omelet Muffins

For February's fabulous dish, I decided to look in my new Skinny Taste cookbook for an awesome recipe. This cookbook was suggested to me by a few friends and let me tell you--it is incredible! I say that and I've only made one meal from it. But it LOOKS incredible and I have several recipes marked to try out in the future.

The first recipe that caught my eye were the "Make-Ahead Western Omelet Muffins". This recipe was so easy, and took me way less time to make than the spaghetti squash. In fact it took me more time to clean the muffin pan than it did to mix all the ingredients together.

I left out the scallions for no particular reason except I have no idea what a scallion is and didn't want to put forth the effort to look for it in the grocery store. So the taste might be a little different if you use them. But it's still good without.

• olive oil cooking spray or oil mister
• 6 large eggs
• 6 large egg whites
• 1/4 teaspoon kosher salt
• freshly cracked black pepper
• 3 ounces sliced ham (about 4 slices), finely chopped
• 2 ounces reduced-fat Swiss cheese, chopped
• 1/2 cup finely chopped red or orange bell pepper
• 1/4 cup chopped scallions (I left these out)

1. Preheat oven to 350 degrees.
2. Lightly spray a standard 12-cup nonstick or silicone muffin tin with oil.
3. In a medium bowl, beat the whole eggs and egg whites with a fork. (To make these light, swap half the egg yolks with the egg whites. That way, you still get the nutrients of the egg yolk but with half the fat.)
4. Season them with salt and a pinch of black pepper. 
5. Mix in the ham, Swiss cheese, bell pepper, and scallions.
6. Pour about 1/4 cup of egg mixture into each muffin cup and carefully place the pan in the oven.
7. Bake until the eggs set, 20-24 minutes. (I baked mine for 25-28 min and I would say to go with the directions because mine was more dry than I would have liked.)

Per Serving: (2 muffin-size omelets)
119 calories
6 g fat
2 g saturated fat
195 mg cholesterol
2 g carbohydrate
0.5 g fiber
14 g protein
1 g sugars
329 mg sodium

Add turkey bacon (and cheese on top if you're a cheese lover like me!) and you have yourselves a healthy meal for the most important meal of the day.

I baked these in the morning before class and ate them for dinner that night and for lunch the next day. Just keep them refrigerated and in a zip-top plastic bag and they are great to grab on the go before work or school!

Enjoy :)