Not even close to homemade caprese style tomato soup

I like to cook, I REALLY do.

I like to fix elaborate meals that take a lot of time and prep work, then come together to make the perfect dish.

I like to sit a plate with some new creation on it in front of Richard and hear him say "Tell about it." And then I like even more when I get to explain to him what I made, and he listens (or at least pretends to, which he's gotten really good at).

But sometimes, I just don't feel like it. Like after a day where Brooks has refused to take a nap and dumped every container of toys out three times. Or when I have to deal with a rude customer. or when I'm so behind on orders that instead of working I just lay in bed for a while and try to forget about it.

On days like that, I don't feel like making homemade tomato soup, so I get this amazing container from Target and pretend like I did.

 And I really don't feel like making my own pesto or bread, so I pick up a little container of the green stuff and a whole wheat baguette while I'm there. 

Then, when I can't even bother with preheating the oven, I put the slice bread in the toaster oven, then slather it in what I claim to be homemade pesto, and cut it into little croutons.

While my soup is heating up, I throw the carton away to hide the evidence, and mix in some chunks of fresh mozzarella. Because duh. It's fresh mozzarella. 

Then I spoon it into a bowl, and top it with several pesto croutons, not bothering to correct anyone when they refer to them as homemade.

And my husband oh's and ah's, commenting on how delicious dinner is.

And offers to clean up after dinner since I slaved away in the kitchen.

And that's how a shitty day ends a little better:)

5 Ways to Add More Vegetables to Your Meal Plan

I am lucky to have a family that LOVES vegetables. 

But if you are looking for ways to get some more veggies in your families tummies, here are a few easy switches! 

Best thing about all of these is that they are 'whatever' recipes. 'Whatever' recipes are my favorite, because you just use whatever vegetables you have on hand! This is perfect for the summer months when you have a plethora of fresh produce in your garden or from the farmer's market. You can never have to much, just chop those veggies up and make these easy dishes!

1. Lasagna

Lasagna is a dish that is just begging to be loaded with vegetables. 

Basic lasagna=boring. 

Veggie lasagna=awesome!

I like to go for a skillet lasagna, as layering fragile noodles is not my jam. I take the basics from Annie's Eats Skillet Lasagna and twist it a bit to make it vegaliscious. Just take out the pound of sausage and add 2 cups of diced vegetables, whatever you have on hand! Alternately, do 1/2 a pound of meat and 1 cup veggies. That'll trick 'em:)

 If you wanna squeeze even more vegetables into a pan of lasagna, you really MUST try Pinch of Yum's 'Veggie Alfredo Lasagna.' She gets sneaky by making Alfredo sauce from cauliflower.
Shut the front door.

I made mine with zucchini, squash, tomatoes, and onion.

2. Chili

Chili thats not loaded with veggies just feels blah to me. Meat and beans and tomatoes? That's it??

Not around here! I use this recipe from 2 Peas and their Pod for the base, and then toss in whatever other veggies I have on hand. If your not ready to go meatless quite yet, just sub out half the meat in your normal recipe for an equal amount of chopped veggies. Peppers, zucchini, squash, celery, carrots, and eggplant all work well.

3. Spaghetti Squash

I have never meet someone who didn't like pasta. Pasta+marinara sauce+cheese is comfort food at it's finest. 
But I have meet lots of people who don't like to have a huge ass, and that, unfortunately, is what eating pasta does to you. But swap those carb loaded noodles for spaghetti squash, and you can eat to your hearts content, guilt free. My favorite way to fix it is a spaghetti squash bake. 

Cut your spaghetti squash in half lengthwise, then bake, cut side down on a baking sheet for 40 minutes at 375. Meanwhile, dice up whatever veggies you have (I usually go for onions, lots of zucchini, squash {squash on squash on squash? I know, I'm crazy}, spinach, bell peppers). Saute your veggies with a little olive oil over medium heat until tender. In a large bowl, mix veggies, about half a jar of marinara sauce, and about a 1/4 cup parmesan cheese. Once the squash is done, let it cool for a few minutes, then use a fork to scrape the flesh (i.e. noodle) from the inside and add to the bowl. Mix it all up, put it in a greased baking dish, and top with shredded mozzarella cheese. Put under the broiler for 5-10 minutes, until the cheese is bubbly and starting to brown.

SO good.

4. Veggie Fried Rice

Chinese food is usually pretty heavy on the veggies, fairly easy to fix, and full of flavor. Fried rice is a great way to use up any vegetables you have that are about to go bad.
My easy peasy recipe:
Start with 4 cups precooked rice (it works best to use cold rice, so make it early in the day, or refrigerate it before adding to your stir fry0. Heat a little olive oil in a large skillet over medium heat. Add 3 beaten eggs and cook until they are just starting to scramble, and set aside. Add a little more olive oil to the plan, and sauté your veggies until tender. Try it with bell peppers, carrots, broccoli, green onions, or green beans. And don't forget to season with garlic and ginger! Once veggies are fork tender, add your cold rice and cook until its heated, about 5 minutes. Meanwhile, whisk 4 tablespoons low sodium soy sauce with 2 teaspoons sugar. Pour sauce over veggies and rice, the add your cooked eggs. Stir fry for couple more minutes, then drizzle with a little sesame oil just before serving.

5. Veggie-ful Grilled Cheese

Because why not put a ton of sautéed vegetables in the middle of your grilled cheese?

For this one, I pan fried some sliced red and green bell peppers, red onion, and zucchini in a little olive oil, salt and pepper. Then I used sliced Colby Jack cheese, and made a grilled cheese as usual, with a healthy heaping of vegetables added to the middle. It's not subtle, but it is delicious. Lincoln like his with just cheese and sliced zucchini, and I'm ok with that too.


What are the ways you use up your summer vegetables?

Life has been INSANE...but I'm still REVOLTING!

Hope everyone had a terrific Mother's Day!! 

Remember when I said I was going to blog everyday in May?

I was clearly kidding.

I have been CRAZY busy the past couple of weeks!

The shop has been super busy, and I have been working overtime getting ready for Brooks first birthday party.

I can't believe my baby boy will be 1 on Wednesday...where has the time gone?? 

But I'm really looking forward to the party, and can't wait to share all the details of his Yo Gabba Gabba party. And while I've got big plans for all the snacks we will have, I am going to have to try REALLY hard to not eat everything in sight, since I'm still working hard to keep up with the Revolt Fitness program.

Although I haven't lost any weight in the 2 weeks since I started, I can definitely see my body becoming more toned, which was my goal.

I've lost 2.5" off my waist and 2" of my thighs. So that rocks!

And that was even with eating one of these:

Why would someone doing a fitness program decide that they should make caramel apples for her son's teachers on Teachers Appreciation Day? And why would said person make 2 extra (reasoning that should one turn out badly, she needed extras)? You can't just leave 2 extra caramel apples in the fridge. They MUST be eaten. 

And lastly, the winner of the GOYA Foods cookbook and ingredients giveaway is...

Betty Dennis!!

Thanks to everyone who entered!

Black Bean & Sweet Sriracha Marinated Butternut Squash Quesadillas - GOYA Foods review & GIVEAWAY!

Do you do anything special for Cinco de Mayo? We started celebrating early here with quesadillas and mango margaritas last night!

GOYA Foods sent me their Healthy, Tasty, Affordable Latin Cooking cookbook, a can of their low sodium black beans, and a bottle of their extra virgin olive oil, and told me to recreate their black bean quesadilla recipe with my own twist.

Their original recipe (which can be found here) was a quick and easy meal that called for Pico de Gallo and cilantro to be mixed with the beans, then fried between 2 tortillas with cheese.

But like a weirdo, I don't like the pico. So I had to make some changes.

So here is what I came up with:

Black Bean & Sweet Sriracha Marinated Butternut Squash Quesadillas

with pickled red onions

That's a ridiculously long title.

 What you need:

1 small butternut squash, peeled and cubed into 1/4" pieces

2-3 tablespoons Sriracha (depending on how spicy you want it)

1 tablespoon honey

1 tablespoon apple cider vinegar

1 can GOYA  Low Sodium Black Beans, drained and rinsed and tossed with a teaspoon of Taco Seasoning

1 cup shredded Colby & Monterey Jack mix cheese

1/2 avocado

4 tortillas (I used homemade, but GOYA's 8" Flour Tortillas would be perfect)

1 tsp. GOYA Extra Virgin Olive Oil

1/2 red onion, thinly sliced

1 small GOYA Jalepeno Pepper, sliced

1/4 cup distilled white vinegar

1/4 cup water

1/4 cup sugar

1/2 teaspoon kosher salt

Full recipe and Giveaway after the jump...

Mexican Lasagna (Blog Everyday In May - Day 2)

Day 2 of the Blog Everyday In May challenge is: Educate us on something you know a lot about or are good at.

Well I 'm good at food. Specifically the making and eating part.

So here's a new recipe for you!

I would call it Mexican Lasagna, or a Tortilla Stack, but whatever you call it, it's awesome.

What you need:

• 9(ish) flour tortillas. I used homemade tortillas(so easy), and only used 7, so it depends on the size of tortilla you use.
• 2 cups organic black beans (1 can)
• 2 cups organic corn (1 can)
• 10 oz red enchilada sauce
• 1 can cream of mushroom soup
• 1 (4 oz) can organic diced green chilies
• 1 can organic refried beans
• 2 cups shredded Mexican blend cheese

Optional toppings: Greek yogurt or sour cream; taco sauce; avocado; green onions; salsa

To make:

Preheat oven to 375. In a large skillet, combine black beans, corn, enchilada sauce, cream of mushroom, and green chilies and heat over medium high heat.  Heat for 10 minutes, stirring frequently, then remove from heat and set aside. At the same time, heat up your refried beans in a small saucepan with a couple of teaspoons of vegetable stock or water. (This makes them easier to spread)

Spray a 9x13 baking dish with cooking spray or coat with olive oil. In a 9x13 glass baking dish, spray with cooking spray. Place 2-3 tortillas in the dish, overlapping or tearing them apart and piecing them together to cover the entire bottom. Use the back of a spoon to spread half the refried beans over the tortillas. Pour half of the black bean and corn mixture over the beans, trying to smooth it into an even layer. Sprinkle on half a cup of cheese, then layer another 2-3 tortillas on top. Repeat with the rest of the refried beans, black bean and corn mix, and another half cup of cheese. Place 2-3 tortillas on top and sprinkle the rest of the shredded cheese over the top of those. Bake for 25 minutes. Let rest for 5 minutes, then serve with whatever toppings you want!

Makes 12 servings.

 Perfect for Cinco de Mayo this weekend!

Cheesy Portobello Taquitos

I recently checked out the too cute Weelicious cookbook from the library. It is full of fresh and easy recipes that the whole family will enjoy. 

This is a big idea for me: 1 meal that EVERYONE will not only eat, but actually like. I made several recipes from the book, but our favorite was my modified version of her 

Cheesy Chicken Taquitos 

(click here for the original recipe)

The only change I made to the taquitos was to use sliced portobello mushrooms instead of the chicken breast. So to make my Cheesy Portobello Taquitos, you need:

 4 portobello mushroom caps, thinly sliced.

2 tablespoons extra virgin olive oil

1/4 teaspoon garlic powder

1/2 teaspoon kosher salt

1 teaspoon ground cumin

1 cup shredded Mexican cheese mix

12 corn tortillas

cooking spray

Preheat oven to 400 and line a baking sheet with foil.

Toss sliced mushrooms with seasonings and cheese in a large bowl.

Microwave 2 tortillas at a time between damp paper towels for about 20 seconds.

Lay a tortilla flat in front of you, and place about 2 tablespoons of the mushroom filling on the edge closest to you. 

Roll the tortilla up and place seam side down on the baking sheet.

Repeat with the remaining tortillas.

Spray taquitos lightly with cooking spray and bake for 25 minutes, or until they are crisp.

I served them with refried beans and an avocado sauce for dipping, and the whole meal was a hit with everyone!

To make the sauce I put the meat of 1 avocado, 2 tablespoons greek yogurt, 2 teaspoons lime juice, 1/2 teaspoon kosher salt, 1 tsp crushed red pepper, and 1 tsp taco seasoning in the food processor and pulsed until smooth.

I like to dress up a can of organic refried pinto beans by stirring in a couple of tablespoons of vegetable stock, some taco seasoning, and a little Mexican cheese as they cook. 

So good, so easy, so perfect for the whole family.

I am a sandwich artist.

I am a sandwich connoisseur. I declare my love for sandwiches on a regular basis, maybe more than I tell my family I love them. And don't even think about getting in line behind me at a sandwich shop. Order some predesigned sandwich off the menu?? Please. I WILL create my own, thankyouverymuch. And it will be EPIC.

And I don't neglect my passion for sandwiches at breakfast. Sometimes that's when I do my best work.

For example:

Left over from some zucchini strombolis we had

Just spread it ALL over

Cheese and hot sauce let's you know I'm serious

Because why not?

And that is all.

Happy Wednesday!

Sushi Salad Recipe

I came across a recipe for a "Sushi Salad" in the Superfood Kitchen cookbook, and was VERY interested in putting it in my mouth. I love sushi, and while I have never tried to roll my own, I can't imagine I would be very good at it. So sushi unrolled is right up my alley. I wasn't crazy about the "ginger dressing" they recomended in the book, and with a quick interwebs search, saw that others had made similiar dishes with a mayonaise based dressing. 

That's kinda what I'm all about.

So I tweaked. And tweaked. And twerked. Just kidding. 

And this is what I finished with.

To make 1 salad you need :

1/4 cup brown rice

1/2 cup water
1/4 cucumber
1/2 avocado
1/2 small carrot 
1/4 - 1/2 nori sheet
1/4 cup sprouts (I used alfalfa sprouts)
1/2 tablespoon sesame seeds
1/2-1 teaspoon Wasabi paste 
1/2-1 teaspoon sriracha
1 teaspoon lemon juice
1 tablespoons soy sauce
1 teaspoon sugar

1 tablespoon mayonaise (I used Veganaise)

I guess it's technically more of a sushi bowl than salad, since it doesn't have the greens usually required to deem something a salad. But whatevs. 

Start by combining the rice and water in a small pot. Bring to a simmer, then cover and let cook on low for 45 minutes. Meanwhile, dice cucumber into small cubes. Peel, pit, and slice the avocado. Cut the carrot into thin matchsticks. "Toast" nori sheet, if needed. The nori I use needs to be toasted, so I just used a regular lighter and ran the sheet over the flame until it changed from brown to a bright green color.

Once the rice is cooked and cooled (place in the freezer for a few minutes to sped up the process), put it in the bottom of your bowl. Next stir in the cucumber, carrot, and avocado. 


Then top with nori strips, sprouts, and sesame seeds.

Make the dressing by mixing together the mayonaise, wasabi, sriracha, soy sauce and sugar in a small bowl. Mix until the sugar is disolved and everything is combined. Taste, and add more wasabi or srircha as needed (I like it with some bite!) Drizzle over salad and dig in!.

 Click here for the printable recipe

President's Day=An extra child at home. And Ice Cream

Yesterday was the first day since my new "work from home" status change that I had both kids home with me. Thank you, President's Day, for reassuring me that our decision to leave Lincoln in preschool was the right choice. I really love my first born, but that child is intense, to say the least. He is so energetic. and talkative. and inquisitive. Having him around other kids (and adults who know what they are doing) is definitely for the best.

He booby trapped the living room with tiny army men. Stepping on the pointy gun of a little army man is almost as bad as stepping on a lego. Almost.

But having him home had some perks. He helped me clean, and really got into it. 

He has wanted to help in the past, and I've always been the type to just want to do it myself to not waste time and energy. But letting Lincoln help was actually...helpful! He did a pretty good job, even cleaning things I never clean. I couldn't tell you the last time the chairs had been wiped down, but they're sparkling now! 

Plus, it helped him realize how much work it is cleaning up all those little messes. He was careful to not make a mess at lunchtime, and I think helping with such an "adult" task gave him a real sense of pride.

As a reward for all his hard work (and because I had some cream that was about to expire) we made ice cream! 

I always try to feed my family "real" food, which is why I like to make my own ice cream. Plus, homemade ALWAYS taste better. We decided we wanted cookies and cream, so we added crushed up WhoNu? cookies to the vanilla base. While these Oreo like cookies still have the same amount of sugar and junk as the real thing, they have added fiber, calcium, and vitamin c, which I figure can't hurt.  

so good.

Want to make some? Here's what I used:

1 cup unsweetened vanilla almond milk

4-6 tablespoons pure maple syrup (depending on how sweet you like it)

1 pint organic heavy whipping cream

1 tablespoon vanilla

15 crushed chocolate sandwich cookies

Whisk the milk and syrup in mixing bowl until combined. Add in heavy cream and vanilla.

Pour the mixture into your ice cream maker, and just follow the directions for your machine. For my Cuisinart Ice Cream Maker I turn on the machine, pour the mixture into the frozen bowl, and let it run for about 20 minutes. Add your crushed cookies in when the ice cream is almost done, after about 15 minutes. 

Transfer ice cream to a container and put in the freezer to let it harden. Or eat it immediately, as you know we did. So, so good.

And Lincoln is back at school today which means 

A) my life is a little bit easier today

and

B) I don't have to share my ice cream with anyone.

Crock Pot Potato Soup

It's a little chilly here in Indiana, which means I've been in the mood for belly warming foods. Today I'm cooking up a big pot of potato soup, and my mouth is watering waiting for dinner time! This soup is  super easy, chop some potatoes, through some stuff in the crock pot, wait (and wait), and yum. Comfort food at it's finest.

Crock Pot Potato Soup

2.5 lbs russet potatoes (washed, but not peeled. Cubed)

1/2 yellow onion (diced)
5 cloves of garlic (minced)
4 cups vegetable broth (or chicken)
8 oz cream cheese (softened & cubed)
1/2 tablespoon sea salt
1/2 teaspoon sugar
1/4 teaspoon paprika
1/8 teaspoon turmeric
optional garnish: cheddar cheese, green onions, crumbled bacon or real bacon bits

Add potatoes, onion, garlic, broth, and spices to crock pot. Cook on high for 6 hours or low for 10 hours. Put about half of the soup into a blender with the cream cheese, and blend until smooth. Add back to the crock pot and stir well. Add your toppings and dig in. Told you it was easy.

Original recipe at Mama Loves Food!