One Dish Meals—my favorite thing to make!

Lately the creative juices have been running dry about what to cook for supper. I’m pregnant, so my tastebuds have a mind of their own, my energy levels aren’t what I wish they were, and living in the city means restaurants are close by. 

At this stage in my life, recipes that are quick and easy to prepare, don’t require many dishes (have I mentioned my cute little antique 50’s house doesn’t have a dishwasher?) or crockpot recipes are very, very appealing to me right now.

So, having said all that, I tried a new recipe this week for Sunday dinner.  A friend had just made it and raved about it so I decided to give it a go. I bravely tried a new recipe and invited my in-laws over for dinner—breaking one of the oldest rules in the book: Never try a new recipe out on company!

The recipe was one that I had seen floating around on Pinterest and Facebook for a little while.  You bake chicken breast with green beans and potatoes and it looked pretty fast and easy. I was a little skeptical, but when my friend went on and on about it, I thought I’d give it a try.

It turned out amazing!!!! The chicken was so moist, the green beans were the best I’d ever had (which floored me because there was no bacon in it), and the potatoes were perfect. I made some cream cheese chili corn to go with it and Overnight Sourdough Rolls (recipe forthcoming) and my husband pronounced the meal “The BOMB!” My in-laws loved it and my mother-in-love said she was going to add it to their menu.

It turned out so yummy that I ended up making it again for supper the next night, but with center cut pork chops instead of chicken. I wasn’t disappointed. The results were just as delicious. I will have to be careful and not make it too often, lest I burn the husband out on it.

It took only about 15 minutes (maybe!) to put together and it baked for an hour and a half.  My kitchen didn’t get destroyed, it didn’t mess up every dish in the cupboard and I had time to get things done whilst it baked. Win, win, win, all the way around.

The only thing that would have made it better would have been if I’d remembered to take pictures. I will next time! You’ll just have to take my word for how yummy it looks.

Here’s the recipe:

Oven Baked Chicken, Green Beans & Potatoes

4 chicken breasts (I used boneless, skinless, and the next night I used center cut pork chops!)

2-3 cans of green beans, drained OR fresh green beans

1 1/2 lbs-2 lbs small red potatoes, quartered

1 package dry Italian dressing mix (I used Good Seasons)

1 stick (or 1/2 cup) of butter, melted

 

Preheat oven to 350*F.

Place chicken down the center of a large baking dish (I used an 11X14 Pyrex). Place the green beans on one side, the potatoes on the other. Sprinkle the package of Italian dressing mix over everything and drizzle with the melted butter.  Cover in foil and bake for 1 1/2 hours or until chicken is done and potatoes are tender.

Herbs

Thank you, Illustrated Bites, for sharing the lovely herb illustration!  Check out the other great food illustrations they have on their website as well!

Chocolate Banana Protein Shake

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Since being pregnant I’ve been striving to get 80-100 grams of protein a day. Protein is vital to a healthy pregnancy and baby development. My midwife is a stickler about getting enough protein everyday and one of the ways she recommends doing it is by making a protein shake (or two, depending on how far along you are) everyday.

It makes it easier to get a lot of protein in one place and not feel like you are eating all day long. You can also add different things to it for even more protein, like Greek yogurt (Chobani has the most protein per serving I found so far).

One thing to watch for though is to make sure that the protein powder you use has very little or no sugar in it.

The one thing that stands out the most to me about getting enough protein everyday is the difference it has made for me personally as far as swelling. If I have all that I am supposed to, I barely swell at all, even after being on my feet all day. If I don’t, I can tell, as my ankles get puffy. It really makes a difference!

There are lots of different recipes online for protein shakes. The one that I use I found on Pinterest. It is low sugar and high protein. Here is the link for the original, but as you can see I tweaked it for my own use.

Chocolate Banana Protein Shake

1 cup 2% milk (about 8 grams of protein)

1/2 frozen banana

ice cubes

1-2 scoops of protein powder (I am using 2 scoops of vanilla flavored powder and getting 52 grams of protein from it)

2 tablespoons unsweetened baking cocoa

Put all ingredients in a blender and blend till smooth.

Enjoy!

Venison and Veggie Soup

With the evenings beginning to turn cool, and especially with us being at the deerlease, my husband requested soups and chili for a few of the meals while we are here.

Everyone has their method or recipe for the “ultimate soup” and I thought I’d share mine with you. This recipe is very simple and fast, and is a husband pleaser. It is chocked full of fresh veggies—I used frozen, fresh, or what I have canned. It is a from scratch recipe and most of the ingredients I just throw in ‘til it looks and tastes right. There are a few ingredients that I know how much I use, but for the most part I’ll just give you the ingredients and you can tweak it to your own taste.

1 lb ground venison or lean ground beef

1/2 medium onion, cut into large pieces*

Salt, pepper, and garlic powder, to taste

Brown meat and onions in a large pot. Add salt , pepper, and garlic powder. Add 2-3 quarts of water (I really have no idea how much I put, I just pour until it looks right) 3 8oz cans of tomato sauce. Stir well, bring to a boil and add the following:

1/4 large head finely chopped cabbage

Carrots, sliced

Potatoes, sliced or cubed

Peas (my favorites to use are purple hull or black-eyed)

Butterbeans

Green beans

Whole kernel corn

Return to a medium boil and boil covered for 10-15 minutes, stirring occasionally. (You want the cabbage, carrots, potatoes and peas to be tender.) Reduce heat and let simmer til ready to serve. Taste and add more salt and pepper if needed. You may need to add more water to the broth, or continue to simmer until the broth has thickened some.

* I put it in large pieces because we love the flavor the onion gives, but we don’t like to eat the actually onions. After the soup is finished cooking I remove the onions. If you like to eat onions, chop them as small as you like ;)

Roasted Vegetable and Chicken Primavera

This is a very simple, tasty meal I tried recently. It was hit and I wanted to share it with y’all. I can see this being a great recipe to use when your garden is producing more veggies than you know what do with. I know my Mom and I were always on the look out for new veggie recipes.

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Preheat oven to 400 degrees F. In a large bowl, combine the following:

1 medium zucchini, sliced or julienned (the thinner the better); mushrooms, quartered; 2-3 medium tomatoes, quartered; 1 medium onion, chopped; 1 medium bell pepper, chopped; 2 cloves garlic, chopped

Drizzle veggies with olive oil and sprinkle with salt and pepper to taste. (I also added some crushed red pepper, but go easy on it as it gave it a real bite.) Toss to coat.

Transfer to a shallow baking dish and bake for 30-45 minutes, stirring occasionally until veggies are tender and lightly browned. (The tomatoes will turn  to mush)

OPTIONAL: About half-way through roasting the veggies, you can cut up the grilled chicken and toss it in with the veggies. This makes it even better!

Other ingredients:

Pasta: I used spaghetti, as that was what I had on hand, though I think any would do.

Grilled chicken breast .The original recipe I found called for chicken sausage, but it is much better with grilled chicken breast.

Cook pasta according to package directions; drain and pour into large mixing bowl. Add roasted veggies and sliced chicken breast and toss.

Serves 4.

Enjoy!

Menu Planning

   I grew up in a home that was always busy cooking and baking--almost always from scratch. My mother helped instill a love of cooking in me by always letting me help her, even when my "help" was more of a hindrance than anything else. My daddy helped seal this love of cooking even more by praising my efforts and finding new recipes for me to try. I'll never forget the week or two I tried almost every day to perfect my buttermilk biscuits and make them taste just like my great-grandmother's did--just for Daddy. I did :) and he was so happy and enjoyed them so much. It made all the work worth it.
 Now that I am married, I have a husband who loves my cooking and raves on and on about it to other people. My cooking ability is a great source of pride to him--I think he really thinks there isn't anything I can't make!
 But guess what? I don't always know what to cook, or have inspiration for delicious, healthy meals. Some days I don't feel like cooking, or nothing sounds good at all. Most of the time when that happens I just make sure to have a protein shake and make myself eat something nutritious and move on. That is fine for me, but if you have a hungry hardworking man around the house, that isn't going to cut it. It is too easy to give into temptation and run out and grab a bite to eat--we live so  close to so many restaurants--but that isn't good for us or our bank account.
 I've found that if I plan ahead and make menu plans, we do better about eating at home and I'm not at a loss for what to make for supper.
 Not only does this help us save money, it also helps cut down on costs at the grocery store. When I make the menu plan for the week, I make the grocery list according to what is on the plan for the week. Also, I've found that making the menu plan after checking what is on sale that week helps a lot too.
  When I know what I am cooking for the week it keeps me focused and on track and I am not as liable to just aimlessly buy things. The worst thing for me to do is plan the menu while I am in the store! I will come home with all sorts of things we didn't need.

 My menu plans are very simple right now. I only really have to plan for supper (or dinner, whichever you prefer :) ), and only five suppers a week. Our weekend plans vary from weekend to weekend and we often spend them with my family in the country and Sundays are spent with his parents. So I don't have to plan meals for the weekends.
  Breakfast and lunch are often easy, no-brainers. For lunch I usually send Jacob a sandwich or leftovers from supper the night before, and sometimes he eats lunch out with someone from work.
 Earlier this year I decided to get with the program and plan and be more organized.  I started by making a list of all the meals I could think of off the top of my head. After that, I kept a running list close by for whenever Jacob or I thought of another one. Once I had a pretty good list compiled I sorted the meals into two categories: quick and normal. A few examples of quick: tacos/taco salads, cheeseburgers, BLT's, etc. I mixed up the meals and made sure to have at least one "quick" meal a week in the mix.
  Also another meal that counts as "quick" is a casserole or something from the freezer. Even though I've been cooking for two for almost a year, there are still some things that when I make them, I prepare enough for an army. Casseroles, soups and chicken pot pies, just to mention a few. Thankfully, we were given LOTS of glassware in our wedding showers so when I prepare too much, I can divide it into two meals worth and freeze one. This helps a lot, I just have to remember to set it in the fridge the night before or early the next morning.
I didn't assign specific days to the meals because our schedule is never the same. Below is the result of all that thinking and planning.

 Since then, I've added some new meals to my repertoire, and use the above list more as an idea springboard for when I don't know what to cook. I need to edit it and add more things to it.  I have some new crockpot/slowcooker recipes that are great on busy days or if we eat at home on Sundays.
This list lives on the fridge where I can always see it. I had been keeping it in my three ring binder that I keep my calendar and some recipes in, but it was out of sight and therefore, out of mind. Since it is on the fridge I use it all the time.
 I put together a "menu planner" earlier this week, inspired by one I saw on Pinterest. It has a spot for five suppers a week, and a place to make a grocery list. It is blank and I'll just plan the menu the day I buy groceries.  If you'd like to look at it or use it for your own menus, you can download it by clicking on the link below.

Click Here to Download my Menu Planner 

 Hopefully all these things will make it easier for me to stay on track with my meals. I do really well with lists and checklists.

 I'll be posting some new recipes soon, so stay tuned!

Encourage One Another Link up--Deep Roots at Home 

Venison Shish Kebob and homemade pita bread

For supper last night Jacob and I were adventurous and made something neither one of us had ever cooked before--shish kebobs. It was due largely in part to our pastor's message Sunday night--he talked about shish kebobs and had the entire congregation's mouths watering. We decided immediately that was what we were having for supper the next night. Aaahhhh, the power of suggestion!

 I had some venison backstrap in the freezer from a whitetail deer Jacob shot last year. I let it thaw then marinated it for several hours in and oil and vinegar dressing, pepper, garlic powder and a bit of steak seasoning. I know, the spice combination may not be very authentically Middle Eastern, but this was an experiment. I cut up yellow and zucchini squash, onions and bell peppers, mushrooms and tomatoes.
Lessons learned: Next time I'll slice the squash thinner and use cherry tomatoes. Everything else was perfect.

I made some almost whole wheat pita breads. They would have been 100% whole wheat, but I didn't realize that I was almost out of whole wheat flour. So they are 75% whole wheat :) Jacob LOVED them and called them "Bible breads". He especially loves them with peanut butter.  I was glad because he hasn't cared for some of the whole wheat things I've made in the past. I'll share the recipe in a minute.

Here are some photos of our evening for you to drool over:

My manly man manning the grill :) Notice our brand on the truck?

 

 Hungry yet?

Almost whole wheat pita bread

1 T yeast                                               1 T honey

1 1/3 c. warm water                               1 T oil

2 t. salt                                                 3 1/2 c. whole wheat flour

In a large mixing bowl sprinkle yeast over warm water. Stir in salt, honey, oil and 1 1/2 cups flour. Beat til smooth.

 Stir in 1 cup flour. Knead in as much of the remaining flour to make a smooth and elastic dough. Cover and let rest  for 10 minutes.

  Punch dough down. Knead until smooth and elastic. Wash out bowl and grease with a little oil. Place dough in greased bowl and turn to coat.. Cover and let rise til doubled.

  Punch dough down and divide into 8 equal parts. Shape each piece into a ball and let rest for 30 minutes.

  On a lightly oiled or floured surface, roll or pat each piece into a 7 inch circle. 

 Preheat oven to 500* F and place an upside down pizza pan on bottom rack of the oven. Let breads rise for approx. 30 minutes. When bread is ready to bake, gently place one or two breads on the hot pizza pan. Bake for four to seven minutes or until lightly golden and puffed up into a ball.

  Cool on wire racks, but cover them so they do not dry out. If not using right away, store in plastic bags.

Enjoy!

Encourage One Another Link Up
Raising Homemakers Link-up #58 

Overnight Whole Wheat Bread/Rolls

This is one of the easiest bread recipes I've ever made. It isn't fast, but you can start it and forget it. It has a very nice sourdough taste without the work of keeping a starter. It can be shaped into loaves or rolls. You mix it up the night before and finish it the next morning. I've even started it early in the morning and finished it that evening for supper.  Hope you enjoy!


For the overnight dough:

2 cups lukewarm water
1 T honey
2 T yeast
3 cups whole wheat flour (my favorite is Golden 86 or Prairie Gold, or just a hard white wheat)
1 1/2 T salt

Dissolve honey in warm water and stir in yeast.
Place flour and salt in a large bowl and stir well. Add the yeast liquid and stir until well combined. (Don't knead the dough at this point.)
Cover and let rise at room temperature overnight.

Morning mixture to add to the dough:

2/3 cup lukewarm water
1 T honey
2 T yeast
3 1/2 cups whole wheat flour
1/4 cup butter

Dissolve honey in water. Stir in yeast, let stand til frothy. While yeast proofs, melt the butter.
Add three cups of flour, melted butter and yeast mixture to the overnight dough. Stir to mix well.
Turn out dough onto a lightly floured surface and knead til soft and smooth. Use as much of the additional half cup of flour as needed to prevent dough from sticking.

For loaves: Divide dough into two portions. Shape and place in 2 greased loaf pans or on a greased cookie sheet for free form rolls.
For Rolls: Divide dough into 18 pieces and shape into rolls. Place on floured cookie sheets, two inches apart, and let rise til doubled, approx 30 minutes.

While the dough is rising, preheat oven to 425 degrees F.
Bake for 15-20 minutes or until light brown and the loaves sound hollow. Note: when you remove the bread/rolls from the oven they may have a very strong yeasty aroma. This will fade when the bread cools.

Cooking with Cast Iron

I love cooking with my cast iron skillets. I use them almost everyday. They are very dear heirlooms from my great grandmother. I grew up using cast iron and was so happy to have my own for my new home.

Cast iron is, in my opinion and that of many others, one of the best options for cookware. Cast iron ware is heavy and heat is evenly held and distributed which makes it ideal for everything from frying to searing to baking.
 Food prepared in cast iron tastes better :) That's what I think and my family concurs. Cast iron also adds iron to foods, which is very beneficial in a time when many people--especially ladies-- are anemic or border-line anemic.
If seasoned correctly cast iron becomes non-stick, therefore replacing Teflon, which is wonderful if you are concerned health-wise about different types of cookware. I try to use only stainless steel and cast iron cookware, and avoid aluminum if possible.
  Cast iron is easy to find new in stores, but if you don't want to pay full price they are easily found at resale and antique shops and yard sales. New skillets and pans usually aren't the signature black color--they are grey and will turn black when seasoned and used a few times. I would recommend re-seasoning second-hand skillets bought at yard sales and resale shops, not just washing them.
 Below are some things my mom has taught me  about cast iron. I hope you find them helpful. Enjoy!

Care of Cast Iron:

• Never, ever use a steel or rough scratcher on a seasoned skillet. It will remove the "season" an the skillet will no longer be non-stick and may cause it to rust. Treat it like you a non-stick skillet.
• Never, ever put cast iron in the dishwasher. This will make it rust and it will be need to be re-seasoned.
• Wash with mild soapy water and dry thoroughly. Wipe down inside of cookware lightly with oil and it's ready to use again.

Seasoning Cast Iron:

• Wash with mild soapy water and dry thoroughly.
• Coat entire surface with oil (I use vegetable oil), including outside and handles.
• Place in a 250 degrees F oven for 2 hours. Let cool slightly and remove from oven. Wipe down with paper towels.
• Wash with mild soapy water and it's ready to use.

   ( You can use this method to season a new skillet or to re-season an old one.)