Chicken Kebabs & Mango Salsa

Has anyone been couponing lately?  I started to attempt a little bit of it on my own from the persuasion of a friend. She let me know some of the rules at a local supermarket and so I signed up to get the Sunday paper - complete with so many coupons and deals I can barely keep them all straight. I wouldn't say I'm anything like the "extreme couponers" but it is interesting how a little time and effort can go a long way. Today, our bill at Farm Fresh came to $60, after coupons - $45. At CVS - our bill was $30 - after coupons - $15. Altogether, we only spent $60, instead of $90 - not bad for an hour or so of work.  Let me know if you've had any luck lately - I'm sure some of you are a lot better than me!

Now, sometimes summer puts me in a mood to eat healthier. I feel like over the winter, we hibernate, want comfort foods, and tend to spend a little more time in the kitchen than the summer. We've started to try and eat healthier in our household lately - so here's a new one from Cooking Light that you'll love - not only do you get the fresh salsa on top, but this is a light & tasty meal that is bursting with flavor!

A little bit of chopping for this one - but it's definitely worth it!

What You'll Need:

• 1 tablespoon brown sugar
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• 2 teaspoons chili powder
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 pounds skinless, boneless chicken breast halves, cut into 24 (2-inch) pieces
• 1 large red onion, cut into 32 (2-inch) pieces
• Cooking spray
• 2 cups diced mango
• 1/2 cup diced red bell pepper
• 1/4 cup thinly sliced red onion
• 2 tablespoons fresh cilantro leaves
• 1 1/2 tablespoons fresh lime juice
• 1/4 teaspoon kosher salt
• 1/2 cup diced peeled avocado

Cooking Light says to prepare in a broiler, so if you'd prefer to do that, see the link below. They also used nectarines instead of mango. We just chopped up the chicken and onion and placed on skewers for the grill. For grilling recipe, see below:

1. Combine first 9 ingredients in a ziploc bag; let marinate in fridge for an hour minimum.
2. Thread 4 onion pieces and 3 chicken pieces alternately onto each of 8 (12-inch) skewers. Place skewers on grill with cooking spray. Grill 12 minutes or until chicken & onions are done, turning occasionally.
3.  Combine mango and next 6 ingredients (through 1/4 teaspoon salt) in a bowl. Gently stir in avocado.

Serve with couscous, rice, or another light side if you wish. ENJOY!

Link to Originial Recipe - Cooking Light Chicken Kebabas and Nectarine Salsa

Mexican Fiesta! Chipotle Bean Burritos

Is it just me or are there really never enough hours in the day? When you have days like today that are crazy busy, anything MEXICAN usually works - burritos, tacos, quesadillas, etc - they are usually quick and easy meals that everyone loves and are simple to make.

Today's Feature is Chipotle Bean Burritos (with re-fried beans and mexican rice)!

What You'll Need:

1 tablespoon extra virgin oil

1 garlic clove, minced

1/2 teaspoon chipotle chile powder

1/4 teaspoon salt

1/3 cup water

1 (15-ounce) can black beans, drained

1 (15-ounce) can kidney beans, drained

3 tablespoons refrigerated fresh salsa (or even taco sauce) 

6 (10-inch) reduced-fat flour tortillas

1 cup (4 ounces) shredded reduced-fat Mexican blend cheese

1 1/2 cups chopped tomato

1 1/2 cups shredded romaine lettuce

6 tablespoons thinly sliced green onions

6 tablespoons light sour cream

1.  Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring often. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil.
2. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
3. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

Cooking Light suggests you can add guacamole and chips, but we added rice and beans :) They didn't have ripe avocados at the store, but I can imagine avocado would be great added to the roll ups as well. Happy Tuesday!

Cooking Light Bean Burrito Recipe

Blackened Tilapia w/ Avocado & Salsa

I was searching through an old folder of random recipes and found a half sheet of paper with this great blackened tilapia recipe. I changed up a few things to make it my own.  Always feel free to switch up things the way you'd like - because I truly feel that cooking is all about experimenting, using recipes as guidelines, and being creative. Sometimes the best meals are the ones you least expect - so get in the kitchen and try something new!

What You'll Need:
1 teaspoon olive oil
2 6 oz tilapia filets, skinless and boneless
3 tsp taco seasoning or cajun spices
2 tbsp peach mango salsa ( I made fresh salsa with onions, mangos, and green peppers with oil and white vinegar)
1 avocado - sliced
8 cherry tomatoes, halved
1/4 lime to sqeeze over dish

1) Sprinkle the taco seasoning or cajun spices on both sides of the fillets. In a nonstick skillet, heat the olive oil to medium high heat.
2) Once the skillet is hot, add the fillets.
3) While fish is cooking, chop the avocado and cherry tomatoes.
4) Turn the fish after 3 minutes, and cook until flaky and opaque.
5) Squeeze the lime over the fish, then spoon the salsa on top.

I served the fish over rice - couscous would be another good alternative. Let me know what you think!

10-minute Tuna Salad Cold Plate with Country French Vinaigrette

My birthday was the middle of May and my brother, Mike, and sister-in-law, Debbie, gave me a gift certificate to Crate 'n Barrel. I ordered 4 restaurant style pasta bowls that turn out to be great for salads, too! I absolutely love them and am proudly showing one off in today's post.  They were only $10 each and are versatile and gorgeous if you're wanting to purchase anything new to inspire you in the kitchen.

I have been busy cooking lately and have lots of new recipes to share with everyone. I hope you had a great Memorial Day Weekend and dedicated at least one day to grilling out one of my recipes and hanging out by the beach!

I pulled ingredients together for this next meal one afternoon as I was experimenting with a few different foods that I was craving for lunch - hard boiled eggs, salad dressing, tuna, etc. If you ever want to throw together a great lunch for friends that looks like a million bucks and takes 10 minutes, here's your "go-to" post.

What You'll Need (serves 2 - double if having guests over)
2 cans tuna fish, in water, drained, prepare according to directions
3 hard boiled eggs, halved
2 cups spring greens mix
1 vine ripened tomato, chopped
Penzey's Country French Vinagrette Dressing base (or any oil and vinegar based dressing)
1/3 cup red wine vinegar
1/2 cup extra virgin olive oil
crackers for tuna

How to Prepare
Equally divide the first 4 ingredients and place into 2 medium sized bowls.
Prepare Country French Vinagrette according to directions (2 tablespoons base, add in 2 tablespoons water, let sit for 5 minutes, then add vinegar and EVOO).
Drizzle dressing over all 4 ingredients.
Add crackers to the side for scooping tuna.

As always, my goal is to help you prepare light, healthy, and simple meals that are delicious and quick to make. I don't want you spending all night in the kitchen - but there's no reason why a little bit of time, a few quick ingredients, and a little TLC can't produce a meal that won't break the bank.

Stay tuned this week for more great recipes - I have a fabulous tilapia recipe, grilled pork 'n peaches, and mexican fiesta dishes coming your way!

And as always - don't forget to email me any recipes you'd like featured in the Sunday Spotlight!

Crockpot Chipotle Meatballs with Rice

We all know the key to a man's heart is through his stomach. Try this super simple recipe in the crockpot and see if it works for you!

What You'll Need:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 6 cloves garlic, finely chopped
• 1 28-ounce can whole tomatoes
• 2 to 3 teaspoons chopped canned chipotle chilies in adobo sauce
• 1 cup long-grain white rice
• 1 1/2 pounds ground beef chuck
• 1/2 cup chopped fresh cilantro, plus more for serving
• 1/4 cup bread crumbs
• 1 large egg, beaten
• 1 teaspoon ground cumin
• kosher salt and black pepper

Directions

1. Heat the oil in a large skillet over medium heat. Add the onion and half the garlic and cook, stirring occasionally, until beginning to brown, 5 to 7 minutes. Add the tomatoes (with their juices) and chipotles; break up the tomatoes. Simmer, partially covered, until the sauce has thickened, 10 to 15 minutes. If the sauce becomes too thick, add up to ½ cup water.
2. In a medium bowl, combine the beef, cilantro, bread crumbs, egg, cumin, the remaining half of the garlic, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Shape the mixture into 16 meatballs (about 2 heaping tablespoons each). 
3. Place teaspoon of oil into pan over medium heat. Brown meatballs just on the outside and place in crockpot. Spoon sauce over meatballs in crockpot.
4. Cook on high 2 hours and low 2 hours or until cooked through.
5. Serve over the rice and sprinkle with additional cilantro.

Derived from Real Simple - http://www.realsimple.com/food-recipes/browse-all-recipes/spicy-chipotle-meatballs-00000000054583/index.html

Fresh Tomato, Mozzarella & Balsamic Appetizer

Gretchen Rubin would be proud - I have officially been sticking to my own "Happiness Project" and planning meals every night, while only shopping at the grocery store once per week. In an earlier post, I mentioned that there are two types of people (according to this great book) - overbuyers, and underbuyers. Because I was consistently an underbuyer, I vowed to change that AND the amount of times I had to go to the grocery store every week. I have been clipping recipes of interest from magazines, writing my grocery list down in 20 minutes or less and going to the supermarket ONCE to buy everything I need for the upcoming work week.

While there are always unforseen things that you can miss, this one strategy has GREATLY helped my own happiness, and has kept me on track with eating healthy meals, eating out LESS, and planning meals that incorporate similiar ingredients - which actually cuts down on food costs. I would encourage any working girl to try this strategy - you just may have more time for starting your own "Happiness Project."

Happiness also comes in the form of extremely easy & appetizing food ;) Here's a great recipe we all know and love - made with fresh basil (a gift from my sister-in-law- thank you!) and inspired by my brother.

Fresh Tomato, Mozzarella and Balsamic Appetizer

1/2 tablespoon extra virgin olive oil (EVOO)
1/2 tablespoon balsamic vinegar
2-3 sprigs fresh basil leaves
2 slices vine ripened tomatoes
2 slices fresh buffalo mozzarella
sprinkle salt & fresh cracked pepper

Place tomato slices on plate and top with mozzarella slices.  Layer sprigs of fresh basil on top and drizzle with EVOO and balsamic vinegar. Sprinkle salt & pepper on top. Enjoy!

Pork Tenderloin with Mustard Sauce & Summer Squash!

I am so excited to share this recipe tonight! This is one of our new favorites - and SO SIMPLE! You might just thank me for this one :)

Summer is approaching and that makes me super excited for delicious fruits and vegetables. Is there really anything better?  This past weekend my boyfriend and I went to the local Farmer's Market and happily discovered locally grown summer squash and zucchini, as well as tomatoes and fresh herbs to plant. After a long Sunday of running to Lowe's and getting pots and soil - our garden is officially off to a good start & we are sitting here expecting a major thunderstorm. Hopefully lots of rain will bring a flourishing garden of veggies! :) I will keep you posted.

This recipe was inspired by the warmer weather, gigantic, fresh veggies at the local market, and this wonderful recipe from Real Simple magazine.  So easy, your family will ask for it again and again, and you will gladly say "yes."

The modified/working girl version is below - for the originial recipe, please see the link at the bottom.

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds boneless pork loin
• kosher salt and black pepper
• 1/4 cup red wine vinegar
• 1/4 cup Dijon mustard
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• 1 small onion, cut into 1-inch pieces
• 3 zucchini and/or yellow squash, cut into 1-inch pieces

Directions

1. Heat oven to 400° F. Season the pork with ¼ teaspoon each salt and pepper and place in oven to roast, turning once, until the internal temperature registers 145° F, 40 to 45 minutes (this seems long - it may not take that long so check back periodically).
2. Heat skillet over medium low heat, and add the vinegar, mustard, and parsley and stir to combine; set aside.
3. Meanwhile, in a second large skillet, heat the remaining tablespoon of oil over medium-high heat. Add the onion, zucchini and/or yellow squash, and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until tender, 8 to 10 minutes. Serve with the pork and the mustard sauce.

In the picture, we also served this with mashed potatoes. So simple - enjoy!

Real Simple - http://www.realsimple.com/food-recipes/browse-all-recipes/pork-loin-mustard-sauce-00000000058647/index.html