Stephanie’s sloppy joes

Posted on May 21, 2013 by Stephanie

Once again I found an amazing-looking recipe on Pinterest and finally decided to make sloppy joes tonight. This is one of Todd’s favorite meals, and I loved the idea because I knew it was a great opportunity to get a boatload of vegetables in to our meal.

We served them with parmesan roasted squash and broccoli and it was a very easy, healthy, and super-delicious meal!

I am thinking this will be making its way in to our somewhat regular meal rotation.

Stephanie's sloppy joes

2013-05-21 21:02:41

Serves 10

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Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Nutrition Facts

Serving Size

153g

Servings

Amount Per Serving

Calories 243

Calories from Fat 132

% Daily Value *

Total Fat 15g

23%

Saturated Fat 6g

30%

Trans Fat 1g

Polyunsaturated Fat 0g

Monounsaturated Fat 6g

Cholesterol 70mg

23%

Sodium 114mg

Total Carbohydrates 6g

Dietary Fiber 1g

Sugars 4g

Protein 21g

Vitamin A

12%

Vitamin C

88%

Calcium

Iron

13%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1 small yellow onion, diced

2 T minced garlic

2 T coconut oil

4 stalks organic celery, sliced thin

1 red bell pepper

1 yellow bell pepper

2 pounds organic, grass fed ground beef (90/10)

1 can organic tomato sauce

1 can organic diced tomatoes, drained

3 T light brown sugar

1/4 cup organic tomato paste

2 T cider vinegar

1 T djion mustard

sea salt + cracked black pepper to taste

Instructions

Chop the onion and deseed and chop the bell peppers. Heat the coconut oil in a large, very deep skillet over medium heat. Add the garlic, diced onion, bell peppers, and celery and sauté, stirring occasionally, until softened, about 5 minutes.

Add the ground beef and cook until browned.

Add the tomato sauce, diced tomatoes, brown sugar, tomato paste, vinegar, mustard, salt and pepper. Bring to a low boil then simmer for 20 minutes. To serve, divide sloppy joe mixture evenly among over toasted bread, rolls, or rice - or just serve right on the plate alongside your favorite vegetables like we do. :-)

By Stephanie Schnick

beta

calories

243

fat

15g

protein

21g

carbs

Only the Good Notes http://www.onlythegoodnotes.com/

Stephanie’s lemon thyme chicken

Posted on May 20, 2013 by Stephanie

When I was a child we went to another family’s house for dinner one night and they served lemon chicken. I have never forgotten that dinner I loved it so much!

As an adult I tried to remember how it looked and tasted so I could recreate it, and this is what I’ve come up with. It’s super easy and absolutely delicious! Serve it with a vegetable or two and you have a light and very healthy and satisfying meal.

Lemon thyme chicken

2013-05-20 15:23:23

Serves 4

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Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Nutrition Facts

Serving Size

130g

Servings

Amount Per Serving

Calories 166

Calories from Fat 39

% Daily Value *

Total Fat 4g

Saturated Fat 1g

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 73mg

24%

Sodium 103mg

Total Carbohydrates 4g

Dietary Fiber 1g

Sugars 1g

Protein 27g

Vitamin A

Vitamin C

38%

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

4 organic boneless, skinless chicken breasts

2 organic lemons

1 T extra virgin olive oil

1 T chopped fresh or dried thyme

sea salt and cracked black pepper to taste

Instructions

Preheat oven to 350 F.

Drizzle a baking dish with olive oil and place chicken breasts in a single layer. Cut one lemon in two and squeeze the juice over the chicken breasts.

Sprinkle with thyme and your salt and pepper.

Slice the remaining lemon and place on top of chicken breasts. Bake for 25-30 minutes; just until chicken is cooked through but still tender and juicy.

By Stephanie Schnick

beta

calories

166

fat

protein

27g

carbs

Only the Good Notes http://www.onlythegoodnotes.com/

going in to the oven…

dinner is served!

Organic priority food shopping list

Posted on May 20, 2013 by Stephanie

Food Babe put this graphic together and I think it’s brilliant and very helpful.

Slow-cooking cilantro lime chicken

Posted on May 20, 2013 by Stephanie

I found this recipe on Pinterest originally, and for once in my life I followed the recipe word-for-word.

I served it over rice with a dollop of organic sour cream on top, and while we definitely liked it, I felt it was a bit dry and overdone. I think the chicken cooked too long (about 7 hours) and I also felt that it needed more “sauce.”

So, below is how we’ll be making it going forward!

Slow-cooking cilantro lime chicken

2013-05-19 20:28:01

Serves 8

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Prep Time

15 min

Cook Time

6 hr

Total Time

6 hr 15 min

Prep Time

15 min

Cook Time

6 hr

Total Time

6 hr 15 min

Nutrition Facts

Serving Size

212g

Servings

Amount Per Serving

Calories 249

Calories from Fat 77

% Daily Value *

Total Fat 9g

13%

Saturated Fat 2g

12%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 101mg

34%

Sodium 966mg

40%

Total Carbohydrates 9g

Dietary Fiber 2g

10%

Sugars 4g

Protein 34g

Vitamin A

15%

Vitamin C

10%

Calcium

Iron

12%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

24 oz organic salsa or pico de gallo

1.25 ounce dry taco seasoning mix

1 lime, juiced

3 tablespoons chopped fresh cilantro

2 pounds skinless, boneless chicken breast cut in thick strips or tenders

Instructions

Place the chicken, salsa, taco seasoning, lime juice, and cilantro into your slow cooker. Cover, set to low, and cook until the chicken is very tender; about 6 hours. Shred chicken with 2 forks to serve.

Notes

I served over rice and topped with a dollop of organic sour cream and it was delish!

By Stephanie Schnick

beta

calories

249

fat

protein

34g

carbs

Only the Good Notes http://www.onlythegoodnotes.com/

Mother’s Day Mexican feast

Posted on May 12, 2013 by Stephanie

Todd’s parents are in town visiting us for a few days, and while they’re here we’re celebrating Mother’s Day (today) as well as their 50th wedding anniversary (tomorrow).

Today’s been a tough day for me…so many reminders that Addison is not here with us. She’d be about 15 months old by now. So hard to believe. So, it’s been really helpful that Todd’s parents came in town. Lots of fun time with them to distract me from the sadness.

Tonight Todd and I made a slightly modified version of Gwyneth Paltrow’s fajitas, roasted tomato + chipotle salsa, and guacamole (Todd has recently mastered the art of making the perfect guac!)

When we had the fajitas for the first time a couple of weeks ago they were really messy, so tonight we served the fajita mixture over rice instead of in tortillas. It was not only much less messy, but really good!

Chicken fajitas over rice

2013-05-12 19:04:40

Serves 4

A delicious chicken and vegetable fajita mixture served over rice.

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Prep Time

20 min

Cook Time

20 min

Total Time

40 min

Prep Time

20 min

Cook Time

20 min

Total Time

40 min

Nutrition Facts

Serving Size

164g

Servings

Amount Per Serving

Calories 230

Calories from Fat 91

% Daily Value *

Total Fat 10g

16%

Saturated Fat 2g

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 73mg

24%

Sodium 138mg

Total Carbohydrates 6g

Dietary Fiber 2g

Sugars 2g

Protein 28g

Vitamin A

15%

Vitamin C

45%

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

4 boneless, skinless chicken breasts, thinly sliced

Coarse sea salt to taste

Freshly ground black pepper to taste

1 tablespoon chili powder

1 teaspoon ground cumin

2 tablespoons extra virgin olive oil

1 green bell pepper, stem and seeds discarded, thinly sliced

1 large onion, peeled and thinly sliced

Your favorite rice, cooked

Instructions

In a large mixing bowl, thoroughly combine the chicken with large pinch of salt, the black pepper, the chili powder and the cumin. Set the chicken aside while you get your vegetables started.

Heat the olive oil over high heat in the largest nonstick skillet you’ve got. Add the peppers and onion, and cook, stirring now and then, until they’re beginning to soften, about 5 minutes. Add the seasoned chicken to the pan and cook on medium heat, stirring now and then, until the chicken and vegetables are cooked though and nicely browned, 15 minutes,

Meanwhile, cook the rice.

Serve topped with the chicken and vegetable mixture, and all the toppings (we served with salsa, guac, and organic sour cream) and let everyone mix and match.

By Stephanie Schnick

Adapted from Gwyneth Paltrow's It's All Good

beta

calories

230

fat

10g

protein

28g

carbs

Adapted from Gwyneth Paltrow's It's All Good

Only the Good Notes http://www.onlythegoodnotes.com/

Fresh + easy guacamole

2013-05-12 19:12:03

Serves 6

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Prep Time

10 min

Total Time

10 min

Prep Time

10 min

Total Time

10 min

Nutrition Facts

Serving Size

103g

Servings

Amount Per Serving

Calories 116

Calories from Fat 83

% Daily Value *

Total Fat 10g

15%

Saturated Fat 1g

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 0mg

Sodium 32mg

Total Carbohydrates 8g

Dietary Fiber 5g

20%

Sugars 1g

Protein 2g

Vitamin A

Vitamin C

22%

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

2 ripe avocados

2 tablespoons diced white onion

3 tablespoons roughly chopped cilantro

1 lime

1 vine tomato with seeds removed, diced

Coarse sea salt

Instructions

Cut each avocado in half, remove and discard the pits, and score the flesh inside the shells. Scoop the avocado into a mixing bowl and mash gently with a fork - you don’t want it to be completely smooth. Stir in the onion, tomato, and cilantro. Cut the lime in half and squeeze in the juice, cut side up so as to prevent any seeds from falling in. Season the guacamole to taste with salt, and serve!

By Stephanie Schnick

Adapted from Gwyneth Paltrow's It's All Good

beta

calories

116

fat

10g

protein

carbs

Adapted from Gwyneth Paltrow's It's All Good

Only the Good Notes http://www.onlythegoodnotes.com/

Gwyneth Paltrow's roasted tomato + chipotle salsa

2013-05-12 19:21:30

Serves 4

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Prep Time

15 min

Cook Time

10 min

Total Time

25 min

Prep Time

15 min

Cook Time

10 min

Total Time

25 min

Nutrition Facts

Serving Size

156g

Servings

Amount Per Serving

Calories 62

Calories from Fat 32

% Daily Value *

Total Fat 4g

Saturated Fat 1g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 3g

Cholesterol 0mg

Sodium 47mg

Total Carbohydrates 7g

Dietary Fiber 2g

Sugars 4g

Protein 1g

Vitamin A

22%

Vitamin C

38%

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

4 vine ripe tomatoes, cores removed and roughly chopped

1 small yellow onion, roughly chopped

1 tablespoon extra virgin olive oil

1 chipotle pepper (or more or less, depending on your heat tolerance - a whole pepper makes this salsa quite hot!) from a can of chipotles packed in adobo sauce

3 tablespoons cilantro

2 tablespoons freshly squeezed lime juice

Coarse sea salt

Instructions

Preheat the broiler to high, placing the rack in the upper third of the oven. Line a baking sheet with tin foil and toss, directly on the sheet, the tomatoes and onion with the olive oil. Broil, stirring now and then, until the tomatoes have collapsed and the onions have softened a bit and everything is slightly charred, about 10 minutes. Place the tomatoes and onions in a food processor with the chipotle, cilantro and lime juice, and blitz until everything is puréed. Remove the salsa to a bowl and season to taste with salt.

By Gwyneth Paltrow

Adapted from It's All Good

beta

calories

fat

protein

carbs

Adapted from It's All Good

Only the Good Notes http://www.onlythegoodnotes.com/

Stephanie’s no-mayo chicken salad

Posted on May 10, 2013 by Stephanie

No-mayo chicken salad

2013-05-10 09:49:08

Serves 4

A light, healthy, and delicious chicken salad made without mayo!

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Prep Time

10 min

Total Time

10 min

Prep Time

10 min

Total Time

10 min

Nutrition Facts

Serving Size

183g

Servings

Amount Per Serving

Calories 224

Calories from Fat 76

% Daily Value *

Total Fat 8g

13%

Saturated Fat 2g

12%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 95mg

32%

Sodium 184mg

Total Carbohydrates 4g

Dietary Fiber 1g

Sugars 2g

Protein 32g

Vitamin A

Vitamin C

21%

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

3 cups shredded chicken, cooked (you can use leftover rotisserie or other chicken)

the juice of one lemon

1 T organic dijon mustard

1/4 C plain greek yogurt

1/2 C organic Vegenaise

1 t onion powder

4 celery stalks, chopped

Salt + pepper to taste

Instructions

Mix all ingredients thoroughly in a bowl and enjoy!

By Stephanie Schnick

beta

calories

224

fat

protein

32g

carbs

Only the Good Notes http://www.onlythegoodnotes.com/

Balsamic chicken + asparagus

Posted on May 6, 2013 by Stephanie

So this was tonight’s glorious dinner…

This is one of the easiest and most delicious meals we have made in quite a while, and honestly, I really didn’t change up the recipe much at all.

I will tell you, though, as I was shopping for groceries today I kept thinking that fresh goat cheese might be better in this recipe than the mozzarella. BUT, uncharacteristically, I stuck to the recipe and bought fresh mozzarella.

Next time, I’m going with either goat cheese or feta .

Balsamic chicken + asparagus

2013-05-06 19:52:12

Serves 4

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Prep Time

20 min

Cook Time

15 min

Total Time

35 min

Prep Time

20 min

Cook Time

15 min

Total Time

35 min

Nutrition Facts

Serving Size

491g

Servings

Amount Per Serving

Calories 489

Calories from Fat 235

% Daily Value *

Total Fat 27g

41%

Saturated Fat 8g

42%

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 14g

Cholesterol 107mg

36%

Sodium 353mg

15%

Total Carbohydrates 21g

Dietary Fiber 5g

20%

Sugars 14g

Protein 41g

Vitamin A

55%

Vitamin C

53%

Calcium

29%

Iron

26%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

4 boneless skinless chicken breasts

1 bunch asparagus

6 tomatoes on the vine, sliced thick then quartered

6 oz fresh mozzarella

2/3 cup balsamic vinegar

1/4 cup olive oil

2 teaspoon garlic powder

S + P to taste

Instructions

Combine balsamic, olive oil, garlic powder and pepper in a ziploc bag. Add in raw chicken breasts and marinate anywhere from 30 minutes to overnight.

After marinating, grill chicken. [I did it on our grill pan - preheated to medium heat and then about 5 minutes per side. Perfect!]

Preheat oven to 400 degrees. Cut off the end of asparagus (bend asparagus until it breaks, this is where you should be cutting off the ends). Line a baking sheet with tinfoil and spray lightly with cooking spray. Arrange asparagus in one layer on the cookie sheet and drizzle with olive oil. Sprinkle with salt. Place on top rack of oven for 8-9 minutes.

In a skillet preheated to low-medium heat, place cut tomatoes in a little olive oil and drizzle with balsamic vinegar. Cook for 5-6 minutes until tomatoes start to soften slightly.

Plate chicken and asparagus, and top with tomatoes and mozzarella. Drizzle with extra balsamic mixture from the tomatoes.

By Stephanie Schnick

Adapted from Maggie's Bites

beta

calories

489

fat

27g

protein

41g

carbs

21g

Adapted from Maggie's Bites

Only the Good Notes http://www.onlythegoodnotes.com/

Stephanie’s easy, slow-cooking pasta sauce

Posted on May 1, 2013 by Stephanie

Why anyone would ever use pasta sauce from a jar I will never know.

Well, ok, I guess I know…I used to use it because I didn’t know any better. Now that we’ve started making our own, I will never use that jarred crap – full of nasty GMOs, chemicals, and preservatives – again!

You know how I love Pinterest as a resource for recipes, and today I stumbled across this one. As I always do, I made some changes in order to make it my own.

As a result, this is what is simmering on the stove right now and I simply cannot wait until it’s ready. It’s so simple, fresh, and delicious!

Stephanie's slow-cooking pasta sauce

2013-05-03 09:04:39

Serves 8

A fresh + easy slow-cooking spaghetti sauce

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Prep Time

30 min

Cook Time

2 hr

Total Time

2 hr 30 min

Prep Time

30 min

Cook Time

2 hr

Total Time

2 hr 30 min

Nutrition Facts

Serving Size

233g

Servings

Amount Per Serving

Calories 363

Calories from Fat 110

% Daily Value *

Total Fat 12g

19%

Saturated Fat 4g

21%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 53mg

18%

Sodium 161mg

Total Carbohydrates 41g

14%

Dietary Fiber 3g

13%

Sugars 6g

Protein 22g

Vitamin A

Vitamin C

21%

Calcium

Iron

20%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

12 oz. pasta

1.5 lb. organic, grass-fed ground beef

6 T minced garlic

2 T olive oil

1 small onion, diced

32 oz. organic crushed tomatoes

6 oz. organic tomato paste

8 oz. water

1 tsp. granulated sugar

1 bunch organic basil, chopped

Pinch of italian seasoning or oregano

Pinch of garlic powder

Pinch of onion powder

Pinch of red pepper flakes (optional)

S + P to taste

Instructions

In a large stockpot, heat olive oil, onion, and garlic on medium heat for several minutes...until onion softens.

Add ground beef and brown thoroughly.

Add all other ingredients and combine thoroughly.

Bring to a slight boil then simmer on low for a minimum of 2 hours. Serve over your choice of pasta cooked to al dente' and enjoy!

By Stephanie Schnick

Adapted from Table for Two

beta

calories

363

fat

12g

protein

22g

carbs

41g

Adapted from Table for Two

Only the Good Notes http://www.onlythegoodnotes.com/