While we were in Colorado visiting Lauren we ate a little healthier than we normally do. Actually, during our entire stay, we only had a couple meals that weren’t vegetarian. Since we’ve been back 90% of our meals that I’ve made here at home have been vegetarian. For no reason other than it’s easy, cheaper, and healthy. We aren’t big meat eaters, so it really isn’t that big of a change.
Tonight, I decided to experiment a little. I made a vegan pasta dish with meatless “meat” and it turned out amazing.
The only thing Mitchell noticed was the noodles not being the “normal” noodle. These were pretty good in my opinion! I used the brand Ancient Harvest, and their pasta was on sale, so I only paid $2.50 for the box, which for gluten free is super cheap! I probably should have grabbed a couple other boxes, but I wasn’t sure how the texture would be. Really truly there wasn’t much difference, though I know picky people would notice the difference.
Next, I used the Smart Ground Original. This stuff, was SO delicious! The texture was spot on, and it added great flavor. I will definitely be buying their products again!
first I boiled the noodles, and strained them. Sat them aside. Then, I sautéd the meat with some garlic, and spinach, once it was heated and the spinach had the right amount of wilting, I added the sauce, You can use whatever pasta sauce you prefer, mine was just a classic tomato sauce. heat, add the noodles and voila! Ready to consume!
Oops! I forgot to add, you can now locate my blog by visiting therealkk.com!
Part of my adventure to Costco last week was buying Salmon. Mitchell and I both LOVE salmon and hardly ever eat it… so we had talked about buying some for dinners, and I knew my boss always buys the frozen plain salmon each week… so I thought if they like it, it must be pretty tasty! It is! Mitchell marinated it in some marinade I picked up and baked it in the oven. We added some steamed green beans and quinoa (that I paid way too much money for, but it was pre-made and from PCC…) This dinner was so incredibly tasty, and next time I’ll probably make my own quinoa salad-ish thing. Pinterest is loaded with them, I just have to find the right one for us. I’m really bad at sticking to one photo a day by the way… so yet again you get 2 photos.
The first recipe I tackled has made it around pinterest without any blog or credit. It’s just the photo below and the directions.
The directions call for 4-6 raw chicken breasts, a green veggie a packet of Italian dressing mix and a stick of melted butter. Cook at 350 for 1hour
I only used 2 chicken breasts, FRESH, not canned, green beans, russet potatoes, the Italian dressing and a stick of melted butter. I cooked at 375 for 1 hour.
DO NOT use a full stick of butter. Even with 6 chicken breasts this is far too much butter. I suggest using 1/2 a stick for 6 chicken breasts and less for 2-4 breasts. Overall, I’d say this recipe was delicious, and easy! I’d suggest it to anyone looking for an easy tasty dinner!
Alright, I know I said I’d post these more often, and in this post I also said I’d post my Chicken and Dumplings recipe but I never got around to typing it up…so yeah haha. This week I’m going to share my recipe for Chicken and Hashbrown Caserole. This one I made up — It turned out really really well though, so don’t worry 🙂
- 2 cans condensed cream of chicken soup
- 2 cups sour cream (I used light)
- 2 tablespoons butter, softened (I used Smart Balance)
- 2 tablespoons dried onion flakes
- ground black pepper to taste Salt if you’d like too
- 1 package frozen hash browns, thawed
- 1 package of extra sharp Cheddar cheese, shredded (I used 2 bags haha)
- 1 cup crushed cornflakes cereal
- 2 cups (or however much you’d like) cooked, chopped chicken
- 1/2 a small bag of frozen peas
- 1/2 cup chicken broth
pre-heat oven to 350 degrees. Grease your 9×13 pan (I actually used a larger dish.) In a bowl (it’ll need to be large fyi) mix together everything except hash browns cheese and chicken broth. Once everything is mixed together toss in your hash browns, if too thick to stir, now add your chicken broth (mine was super thick, so I added the chicken broth and it made it a good consistency. Finally toss in 1/2 package of cheese. Stir everything together. Now pour and spread into your baking dish. Now sprinkle the other 1/2 of your cheese. Place your corn flakes into a plastic ziploc bag. CRUSH. Sprinkle (evenly) crushed cornflakes onto top of casserole. Place in oven un covered, cook for 45 minutes, you’ll know its done when it’s bubbling lightly and the cornflakes are browned. You don’t need the chicken or peas, most online recipes don’t have them, I added them to make the dish a little bit more balanced and I couldn’t add more because the kiddos I was cooking this for are…well a wee bit picky. 🙂
If you make this let me know what you thought! Did you add or change anything? What did your friends/family think? Share photos if you have them! (I forgot to take photos with this recipe.)
- theREALchef? (therealkk.wordpress.com)