Meal Plan Monday on Tuesday: Stove Top Lemon Chicken

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My mommy came for a visit a few weeks ago and she brought my nephew with her. I’m always excited to have my mommy over and show her a little country hospitality. She loves it here. All she does during her is sit outside. Literally.

I knew I wanted to try this recipe because it reminded me of a meal someone made for me with stewed chicken. I’m also a fan of lemon chicken. This recipe was a hit and I used fresh herbs and veggies from my garden.

I served it over rice with fresh sautéed green beans. I also doubled the recipe for the sauce because I used a few more pieces of chicken. The sauce got thicker and creamier and we slopped it up over rice. Try it!

Ingredients: Recipe slightly adapted from themotherhuddle

*I used two pans with 5 chicken pieces each

10 bone in chicken thighs, skin removed

1/2 cup flour

3/4 tsp salt

1/2 tsp pepper

1/4 tsp garlic powder

8 tbsp butter

2 cups chicken broth

2 cups of heavy cream

6 tbsp of lemon juice

1 large onion, sliced

Combine in a large Ziploc or plastic bag flour, salt, pepper, garlic powder. Throw a couple of pieces of chicken in the bag and shake to coat with flour mix.

In a large, DEEP frying or saute pan brown 5-8 chicken pieces in one pan in 4 tbsp of butter until both sides are nice and brown. (I used 4 tbsp of butter per 5 pieces of chicken)

Add 1 cup of broth, 3 tbsp of lemon juice, half the onion and 1 cup of cream to one pan of 5-8 pieces of chicken. (I added the broth, cream and lemon juice to each pan in the same measurements. If your pan can fit 10 pieces of chicken add it all)

Cover and simmer for thirty minutes until chicken is tender and sauce cooks down a bit. Season with 1tsp of salt to taste and garnish with a bunch of fresh parley.

My guys like thick sauce with their rice so I took some of the sauce out (1/2 cup) and added some cornstarch for a more gravy like sauce.

Serve over riced or mashed potatoes and enjoy!

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Linking Up With: Titus Tuesdays, Living Proverbs 31Joy Dare

Meal Plan Monday: Pizza Stuffed Zucchini

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This picture is raw. No edits, no filters. How I took it is how you see it. Could use some editing but I love it just the way it is. It reminds me of mama being in the kitchen making her good sauce for the family. A meal so simple yet so flavorful that brings everyone together. It tells a story. I don’t know what yet, I’m working on it because this was a day that hubby and are were home alone and it was chilly and damp out. No big family, just us and HGTV.

Lately I’ve been cooking a lot of clean meals. Low carb, less sugar and additives, more of God’s green earth. Clean eating makes me feel so clean inside and veggies have always been my favorite. I struggle though in a house full of carnivores, to get something hearty on the table, clean and tasty so they won’t say yuck.

My belief is that part of my job as the lowly homemaker is to provide my family with the best options for life that I can give. Opinion only: My best option is healthy, clean and as close to natural as I can get it. I haven’t always been this way. I have my fair share of a sweet tooth, but in meditating on my role as mom and babe, I feel it is my duty to steward well all areas of my life because my first role is Jesus lover, God server. Call me a hippy.

Now I’m not saying this is going to turn into a crazy health blog where all I do is show you pictures of squash and quinoa ( pronounced kenwa says big sister). But in my efforts to get my family to a healthier place, you may see a few.

This recipe is from Melissa and it’s called pizza stuffed zucchini. I didn’t follow the recipe exactly to the Tee but it was good and flavorful.

Ingredients:

5 Zucchini
1lb beef
1-24 oz can tomato sauce
1 cup diced bell pepper
1/2 diced onion
3 minced garlic cloves
1 tsp. sugar
1 tsp. Worcestershire sauce
1 tsp seasoning- oregano, basil, parsley
2 cups mozzarella cheese

Directions:

Preheat oven to 350 degrees.  Slice zukes in half and place them cut side down. Cook for 10 minutes and then remove them from the oven. While you are waiting brown your beef.  Add onions, green pepper and garlic and cook until tender. Add tomato sauce, sugar, Worcestershire sauce and 1 tsp each of basil and oregano. Cook to let flavors mix for 5-10 minutes. Fill zuke boats with meat sauce and top with cheese. Place them back in the oven and bake for about 10 mins or until cheese is melted.

The extra sauce made these very juicy which I love! It was also very filling. I gave my hubby two boats and he couldn’t finish the second one.

I hope this recipe makes it to your meal plan. Let me know how you love it!
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Linking Up With:  Playdates with God,  Titus TuesdaysLiving Proverbs 31, Joy Dare

Meal Plan Monday-What a Lemon Pie Taught Me About God

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We’ve been doing a lot lately. So far this summer we’ve painted rocks and a canvas of hands, made some pony bead sun catchers shaped like swords, made strawberry ice cream and freezer jam, picked blueberries twice, played soccer at a local camp, had two play dates with friends, visited the petting zoo and gone hiking. It’s hard to imagine that I’m not tired after all of this but I’m not. It’s summer for Pete’s sake and I don’t even know anyone named Pete. 🙂

I wanted to share today these amazing lemon pies that I used my homemade pie crust- without shortening- recipe with. Our community group went hiking at a local trail in our area one Sunday after noon. Yes we saw a snake and yes I was totally freaked out,the things I do for my children.

Anyway, I was so giddy about this after I heard that there was a place sit and eat nearby. So I packed us up my dream picnic and threw it in our cooler. Unfortunately we ended up eating in the car on the way home. Bummer. The upside to this story is that we enjoyed our late Sunday evening chowing on grapes and these lemon hand pies.

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 My family enjoyed these so much that they were gone in a few days. I even frosted them with white chocolate later on.

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They remind me of how simple life can actually be that you can possibly make other things with the lemons that life throws at you. This has been so far a year of overcoming fears. Slowing down actually scares me sometimes. The objective to be slow can sometimes be a plateful to swallow in such a busy society. But walking through the wilderness scared me most, with the obscurity of nature lurking behind and around me. Having to yield to the sounds and movement of the culture that inhabits it was breath taking yet very scary. But I walked and took the chance to trust God in a moment that some would deem mundane and in return God showed me more of life through his eyes and how he takes care to wake the birds, coordinate the music of nature, and give life to the littlest things.

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Linking Up With:  Playdates with God,  Titus TuesdaysLiving Proverbs 31Joy Dare

You Might Also Like: Meal Plan Monday: Taco-Dile, Chicken Pillows, Crockpot Red beans and Rice

Meal Plan Monday

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It’s been a while since I’ve written a meal plan Monday post. However, things seem to be going pretty good with me and morning sickness. Hopefully it stays that way so I can share more great recipe’s. On to the recipe.

I call this the taco-dile. Taco stuffed potatoes sounded so un-fun so taco-dile it is. I made this meal last week to take to a community group couple who had just had their baby and doubled the meal to make extra’s for my family. They were so good!

Guys so easy and really no prep at all! Use with left over taco meat after taco night.

Ingredients:

1 2lb bag of potatoes (I used Idaho Russet)

2 lbs ground beef

1 can salsa (I used home canned)

1/2-1 cup water

2-3tbsp taco seasoning

1 16oz package of shredded cheese-Montery Jack

salt and pepper

ranch dressing

1 small can olives(optional;10 oz)

green onions

sour cream

Directions:

Ground your beef and season, drain and throw it in the crockpot. Season with taco seasoning. Throw in the can of salsa and water and mix. Cook on low 6 hours or high for 4.

Bake potatoes  50-60 mins on 400 degrees F. You can even throw them in another crock if you have one and let the meat and potatoes cook together.

When potatoes are done slice halfway length wise, butter and mash, season with salt and pepper and then layer your toppings. We did one with cheese, meat, ranch dressing, more cheese and green onions. I made a big batch some with cheese, meat, ranch, cheese, lettuce, sour cream, olives and green onions.

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Done!

I hope this makes it to your monthly or weekly meal plan list. It’s so easy and you can add your own great toppings.

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Linking Up With:  Playdates with God,  Titus TuesdaysLiving Proverbs 31

You Might Also Like: A Gevalia Coffee Review, Homemade Flour Tortillas, Crockpot Beans and Rice

 

 

A Gevalia Mocha Latte Review

I know I haven’t done meal plan Mondays in a while due to my constant effort to not puke but I’m working on it.

I received this product in exchange for my review. All opinions are my own.

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If I am being honest here I might as well share that I have never tasted Gevalia coffee. ever. Sinful I know. I have always wanted to but then life just happened so we were carried away from each other each time.

I am not a big coffee drinker either, specialty drinks kind of make me do a happy dance, so when I learned that I would be receiving  this for review I was stoked.

There were two flavors that were offered to me in mocha latte and caramel machiatto. I chose the mocha because I always choose the latter. I received the product as a k-cup and froth packet and followed the package directions for the best lasting taste.

I poured the froth packet into my empty cup and set my k-cup inside my coffee machine. Once it came down the froth and flavor was instant.

I was most surprised at how long the froth lingered atop of my chocolate mocha goodness and the fact that it was so rich and decadent. Can I also tell you that because of my excitement, I completely forgot to photograph the product before opening it. Oops!

So yes that is a picture of my Keurig punctured k-cup and the froth unmixed.

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I would totally buy this again and plan to for those cozy fall or summer nights.  It usually takes me at least an hour to finish any type of hot drink but I kindly gulped this down in less than five minutes and was sad when it was gone.

I love drinks like this that are easy to make at home, how about you?

What’s your favorite specialty drink to have or make at home?

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Linking Up With:  Playdates with God,  Titus TuesdaysLiving Proverbs 31Growing Homemakers

You Might Also Like: Meal Plan Mondays:  Homemade Flour TortillasChicken Pillows, Crockpot Beans and Rice

Meal Plan Mondays: Homemade Flour Tortillas

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This weekend was a rather refreshing one. I can’t tell you how long it’s been since I actually relaxed on a Saturday. It’s almost embarrassing.

Anyway, I posted this picture on Facebook over the weekend and decided to post it here along with the recipe for my keeping too. I’ve been making these tortilla’s for a little over a year now and we absolutely love them! I make a ton and freeze them and when it’s time to pull them out I heat them on a plate between a damp paper towel. I use two recipe’s that I love right now and will combine them for you here. Enjoy!

Ingredients:

8 cups all-purpose flour ( leave 1 cup out for kneading)

1 1/2 cup of oil (I use grapeseed or olive)

1 Tbsp baking powder

2 Tbsp of salt

1 1/2 cup of warm water (as warm as you can take)

Directions:

Mix together flour, baking powder and salt. Make a ditch in the middle and pour in oil and water. Mix until combined and formed into a sticky dough. If you have a stand mixer you can knead it in the mixer until it is not sticky adding in a little flour as you go. Otherwise, take your dough out, dust your counter with the remaining flour and knead it until the dough is firm and not sticky. about 5 minutes.

Next divide your dough up into golf ball size balls. Let them sit and rest on your counter or in a bowl for at least 30 mins covered with a damp towel or a dry dish towel.

Keep them covered while you work. Heat a pan on medium heat, no oil or butter necessary. You will see your dough balls are oily on the outside. Your first one will probably not come out great. Have no fear the rest will be awesome!

Flour your surface and flatten and roll out your balls really thin till you can almost see your counter. I usually flatten one while the others are covered and cook and repeat. You can also flatten them all and then cook them.

Cook your flattened dough for 30 seconds a side. You should see bubbles starting to form. If your bubbles get too big poke them with a toothpick or fork to let the air out.

* Do not over cook. Your tortilla’s will turn out hard. Recipe makes about 22 tortilla’s.

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For a smaller batch, about 12, use 2 cups flour, 1 tsp salt, 1/4 tsp baking powder and 1/4 cup oil. Same process.

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Linking up with:  playdates with Godlivingproverbs31, Titus2sday

You might also like: Meal plan Monday’s: Chicken PillowsHoney Garlic Baked ChickenSesame ChickenPF Chang’s Lettuce Wraps

Meal Plan Mondays: Sausage Alfredo

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I can’t believe March is almost gone! I haven’t even put a dent in my monthly meal plan. That’s the thing about planning your meals monthly, whatever doesn’t get cooked goes on for next month.

This is called my one pot meal when I need to get groceries or am trying to use up what I have. As I said in a previous post, we are pasta lovers! All you need is a few ingredients and you can go a long way with this one..because we mama’s need to save time and space to play ninja’s and  fold underwear. Enjoy!

Ingredients:

1 box (1 lb)  pasta noodles ( I used farefelle)

2 Tbsp butter, divided

2 Tsp minced garlic

1 Tbsp all-purpose flour

1 Cup of milk

1/4 cup cream cheese

1/4 cup grated Parmesan cheese

1 cup broccoli florets

Other options: carrots, peppers, onions, mushrooms

2 Packages of kielbasa or Italian Sausage

Directions:

Cook your noodles according to package, about 8 minutes for al dente. Drain and set aside.

Heat the Tbsp of butter and melt. Saute garlic for 30 seconds until fragrant. Whisk in flour to make a paste and slowly pour in milk. Cook until thickened, stirring constantly (2 minutes). Whisk in cream cheese and Parmesan cheese and stir until smooth. remove from heat and cover to keep warm.

In the microwave, steam your broccoli. In a large frying pan over medium heat, heat 1 Tbsp of butter and saute sausage until browned or cooked through.

Throw your pasta, sausage and broccoli in the sauce mixture and toss to coat.

What’s your favorite one pot meal?

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Linking up with:  playdates with Godlivingproverbs31, Titus2sday

You might also like: Meal plan Monday’s: Chicken PillowsHoney Garlic Baked ChickenSesame Chicken, PF Chang’s Lettuce Wraps

Meal Plan Monday’s: PF Chang’s Lettuce Wraps

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This post was a bit exhausting to write. I was sick over the past week and we had a birthday party for my Kid Hero this weekend. So excuse me as I try to catch up on the rest of my life. I certainly don’t mean to leave you hanging. However, Duties call. I hope you can understand.

Enough with my rambling.

I’ve finally figured out what my family’s food style is. If we got stuck on the earth and had to choose a few meals to have it certainly be Chinese or Italian. We love pasta and we love egg rolls!

In my efforts to get my family eating and choosing healthier options, I’ve opted to cook fast food in healthier ways at home. Now I’m not sure this is super healthy but it is a healthier alternative to fast food and take-out. I searched all over the web to find a credible source and we love this recipe. So I hope you enjoy it.

Ingredients: Recipe adapted from theculinarylife

Family style pack of boneless skinless chicken thighs cut up in 1/2 inch chunks ( Mine had about 8…so we had leftovers)

1 Tsp hot water

1 Tbsp Dijon mustard

2 Tbsp olive oil

2 Tbsp grape seed oil or Sesame oil

1 cup minced mushrooms

1/2 onion minced

5 Tsp minced garlic

A head of lettuce

1 8 oz can of water chestnuts (optional)

Stir fry chicken sauce:

2 Tbsp soy sauce

2 Tbsp brown sugar

1/2 tsp rice vinegar

Directions:

In a small bowl combine soy sauce, brown sugar and rice vinegar for chicken and veggies. Mix well and set it aside.

In another small bowl combine hot water, Dijon and 2 tsp of the garlic for dipping sauce. Next heat oil in a large pan and throw the onions, shrooms, and remaining 3 tsp garlic in to saute for a few minutes until a little tender. Once that is done cook the chicken with the veggies in a large wok or frying pan until almost all the way cooked through. Dump in stir fry sauce and mix until combined and heated. Serve by dumping a spoonful of the chicken mixture into torn off lettuce leaves. We wrapped our into a burrito style to chow down. I made egg rolls by sauteing some cole slaw mix in a pan with sesame oil and seasoning with salt and pepper. I then fried in canola oil but you can bake them.

Dipping sauce for egg rolls or chicken:

1/2 cup hot water

4 Tbsp agave nectar

3 Tbsp soy sauce

2 Tbsp rice vinegar

2 Tbsp ketchup

1 Tbsp lemon juice

14 tsp grape seed or sesame oil

Dissolve nectar in hot water and whisk in the rest of the ingredients. Add the Dijon mustard mix that you set aside before the chicken and serve.

What’s your favorite restaurant quality food to make?

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Linking up with:  playdates with Godlivingproverbs31, Titus2sday

You might also like: Meal plan Monday’s: Chicken Pillows, Honey Garlic Baked Chicken, Sesame Chicken

Meal Plan Monday and Week-end Randomness

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By now cabin fever has totally hit me. We’ve had so much snow here where I am. I’ve been crafting like crazy, reading between the mayhem and cooking to stay sane, but I digress.

Today  I am sharing a recipe that has excited me every time I know I will make it. This recipe is a family favorite. Even so that we’ve had our regular Chinese food from the place we love and prefer to have this one. In my efforts to keep my family healthy, that has included eliminating fast food. More work? yes! But totally worth the work. Hopefully you will love it as much as I do. Here’s a recap of our week-end.

Eating

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Creating

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Homemaking

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I made my own ricotta and with it made these lemon poppy-seed muffins

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Ingredients: Recipe Adapted from Damn Delicious

7-8 boneless skinless chicken thighs. (trimmed of fat and cut into 1 inch cubes)

1 1/2 cups corn starch

1/2  cup flour

1/2 tsp baking soda

3 large egg whites; beaten

Canola oil for frying

sesame seeds for garnish

3 cups cooked rice

1/2 tsp ginger

Marinade:

1 cup chicken broth

1/2 cup reduced sodium soy sauce

1/4 cup agave nectar

1/4 cup rice vinegar

2 Tbsp brown sugar

3 Tbsp cornstarch

2 Tbsp  grape seed or sesame oil; divided

3 tsp minced garlic divided

1 Tbsp ground ginger

Instructions:

For the Marinade, whisk together broth, soy sauce, rice vinegar, brown sugar, cornstarch, 2 tsp garlic, ginger, 1 Tbsp grape seed oil and 1/2 cup of water in a large bowl. In a gallon Ziploc bag, dump chicken and 6-8 Tbsp of the marinade; marinate for 30 minutes or longer. Lay bag flat in the refrigerator and make sure chicken is doused in sauce. Reserve the rest of the sauce.

Drain chicken from marinade and discard marinade.

Heat the last Tbsp of grape seed oil in a wok or large skillet over medium heat. Add 1 tsp garlic, 1/2 tsp ginger and cook until fragrant 1-2 minutes. Stir in two cups of reserved marinade and stir until thickened; keep warm.

In a large bowl, combine cornstarch, flour, baking soda and remaining marinade slowly until you get a coarse meal. (1tsp-1tbsp)

Heat canola oil in a pan on medium-high heat.

Work in this way. Dip the chicken in the egg whites then press it into the cornstarch til covered and fry. Toss chicken in warm sauce and garnish with sesame seeds.

Enjoy the fruit of your labor!

Love on purpose,

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Linking up with:  playdates with Godlivingproverbs31, Titus2sday

You Might also like: Meal Plan Monday: Red Beans and Rice Meal Plan Monday: Garlic Honey Baked Chicken WingsMeal Plan Monday: Chicken PillowsTen Mixes You Can Make at Home

Meal Plan Monday

So, the past few weeks where I live have been cold and snowy. We even lost power once. Pah!

One thing about snow and the cold is, it makes me a bit lazy. I think we can all agree that there is a certain kind of nostalgia that comes along with winter weather. It’s fun and great in the beginning but once we start packing on the inches…Oh to be spring again!

These are the times I like to put my crock to good use and, well, pinterest too. I’m in recovery.

So today for Meal Plan Monday I’d like to share a favorite of mine. This is a meal I like to set and forget and when I come back to it, it’s all juicy and warm. Perfect for that rice and beans budget or that comfort food craving.

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Ingredients:

1 package of dry red beans (1lb) *No pre soak

7 cups of water

1 medium onion sliced

2 bell peppers sliced

3 cloves minced garlic (3 tsp)

1 lb kielbasa or sausage of choice sliced into pieces ( I used two packages of beef Kielbasa)

2 Tbsp Creole seasoning

Rice- Made separately (4cups)

Directions:

Pour all contents into your crock pot and cook on high 6 hours or low for 8-10 hours. The sauce will be runny. We like thick sauce so if you would like this consistency take out 1 cup of the juice from the crock pot and mix it with 1/4-1/2 cup (depending on how thick you’d like it) until it dissolves and pour it back into the pot. Mix it all up and serve over rice. I cook my rice 30 minutes before.

Homemade creole seasoning: from behindthebites

3 Tbsp Salt
3 Tbsp Paprika
2 Tbsp Black pepper
2 Tbsp White pepper
2 Tbsp Chili powder
1 Tbsp Cumin
1 Tbsp Onion powder
1 Tbsp Garlic powder
1  tsp Cayenne pepper

This recipe makes 1 cup

Mix it all up and store in an airtight container. I leave out the cayenne pepper for my children or add just a sprinkle.

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Linking up with: playdates with Godlivingproverbs31, Titus2sday

You Might also like: Meal Plan Monday: Garlic Honey Baked Chicken Wings, Meal Plan Monday: Chicken Pillows, Ten Mixes You Can Make at Home