Clean Eating

I have a backlog of recipes to share, but right now my focus is on clean eating.  My husband and I (yes, he was coerced) are doing a 10 day cleanse.  It's not anything over the top, just back to the basics.  It's a mild cleanse and we're eating fruits, vegetables, and fish mostly.  No dairy, no sugar, no beef, no pasta, no bread, etc.  It's been easier than I thought...and easier (for us) than some other cleanses where you only drink veggie/fruit smoothies.

Breakfast has been a shake with fruit.

Lunches have been salads or tuna.

Dinners have been pretty fantastic.

I've come across some recipes that we did on this 10 day cleanse from some of my usual sources like www.foodnetwork.com, www.myrecipes.com, but also my eyes have been opened to some new clean eating food blogs (www.mygraciouspantry.com, www.cleaneatingmama.com) and I'm so thankful for these new resources.

Keep in mind, I had to find something my family would eat.  Kids and all.  These were hits and will be recipes I make again.

It's been a learning experience and I've definitely gained more (knowledge) than I've lost (chocolate, Chuy's, and 5 pounds so far)!!

Ham and Cheese Egg Cups

Found this recipe on Tasty Kitchen and thought it would be great because the ingredients are simple, it's quick, easy, healthy, and delicious...and it's a great way to use up deli meat before it gets nasty in the fridge!!

Ham and Cheese Egg Cups

12 slices deli ham (I used turkey; they were large slices, so I halved them)
1 box frozen spinach, thawed
2 cups shredded cheddar cheese (I didn't use near this much...a large pinch in each cup)
12 eggs
salt and pepper to taste

Preheat oven to 350 degrees. Spray muffin tin with cooking spray.

Press a slice of ham into each muffin cup. On top of ham, place some spinach into each cup. On top of spinach, add some cheese. Crack an egg on top of each cup and season with salt and pepper.

Bake 25 minutes or until done.

Slow Cooker Orange Chicken

Perfect time of year to try a crockpot recipe. It's SO hot and I'm busy at work getting ready for my new students AND busy at home with my family! I thought these flavors would be appealing to all of us. A little Asian for me, sweet for the boys, and BBQ for the hubby.

Slow Cooker Orange Chicken

8 small boneless skinless chicken thighs (1 lb.)
3 T flour
1/3 cup orange marmalade
1/3 cup BBQ sauce
2 T soy sauce
1 T freshly grated ginger

Toss chicken with flour in slow cooker. Stir in all remaning ingredients; cover with lid. Cook on low for 6-8 hours or on high for 3-4. **I cooked on low (10 hours on mine AND put in frozen chicken thighs and it was done in 6-7 hours.)**

Serve with brown rice and steamed green beans.

(Serves 4)
(www.kraftfoods.com)

Spinach Bacon Egg Bake

It's been so long since I've posted and I've made so many yummy things.  I must get back on track!  My favorite season is here and I have to get back into my food blog and other food blogs to find exciting new soup recipes, pumpkin recipes, etc.  I love fall!! 

It's been so long since I've actually been able to make breakfast on Saturday morning because of our t-ball schedule and church Sunday morning.  Today our game isn't until 4:00, so last night was my chance to put together this "Do Ahead Egg Bake" (that is it's original recipe title, but it's not interesting enough for me) I've been wanting to try.

Riley had seconds...and asked for some hot sauce on it too! 

Spinach Bacon Egg Bake

8 eggs
3 cups milk
8 cups French bread cubes (3/4 inch....this was almost an entire loaf)
1 pkg. frozen, chopped spinach (thawed, squeezed dry)
12 slices bacon (cooked and crumbled)
1 (8oz) shredded sharp cheddar cheese, divided

Whisk eggs and milk in large bowl until well blended.  Stir in bread.  Add spinach, bacon, and 1 1/2 cups cheese; mix lightly.

Pour into 13x9 inch baking dish (I used a 2.5 quart Pyrex) sprayed with cooking spray; top with remaining cheese.  Cover; refrigerate overnight.

Bake, uncovered, at 350 degrees for 50 minutes, or until top is puffed and golden brown.

(http://www.kraftfoods.com/)

(Serves 12)

Corn Salsa

Took this to Grandmom's (because she worked hard mking everything but the appetizer) for Marc's birthday. Another summer hit. This one was a little unusual. No tomato in the recipe...and of course NO onion for me. The red wine vinegar was different--and fantastic. This was a hit!

Corn Salsa

3 large cans corn (I used 6 cups of frozen, sweet corn)
2 avocados chopped small
NOT 1 red onion
1 red bell pepper (I prefer and used orange)
1 T minced garlic (I used 2+ because I omitted the onion)
1 T ground cumin (probably used more)
1 t crushed red pepper flakes
1/4 cup chopped fresh cilantro
1/3 cup red wine vinegar
2 T olive oil
1/4 cup fresh lime juice
salt and pepper to taste
*I also added a can of drained and rinsed black beans.*


Mix all ingredients (except avocado--save those until just before serving) and toss at least an hour before serving so flavors can blend.


This was a hit with adults of all ages...and the kiddos! Also would be great on some tacos! I served with Scoop Tostitos.

Margarita Dip

I finally found a way to have my margarita and eat it too!!

I got around to makingthis one when we went to Rockport for the 4th and it was a perfect, light, summery snack. I thought green apples would be good dippers--they were! The recipe also recommended Nilla wafers--I wasn't keen on that idea, but got them anyway. If they didn't work, Kace could eat them. I actually loved it wih the Nila wafers! Dip away, friends!!

Margarita Dip

1 pkg. 8 oz cream cheese

1/4 cup frozen limeade concentrate, thawed

2 T orange juice

1/2 cup thawed Cool Whip

Beat cream cheese, limeade concentrate and orange juice in medium bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping; cover.

Refrigerate at least one hour.

Serve with fresh fruit and Nila Wafers.

Jazz it up and serve in a margarita glass!! Cuteness.

(Makes almost 2 cups)

(http://www.kraftfoods.com/)

White Strawberry Sangria

I wanted to make sangria for the Stella & Dot Trunk Show. I have a great recipe (thanks, Christine) for a White Wine Sangria and was going to make that one, but then came across this recipe. Had to try it!!

White Strawberry Sangria

750 mL bottle of Sauvignon Blanc

1/2 cup strawberry schnapps

1/4 cup sugar

sliced strawberries

In 2-quart pitcher, stir together wine, schnapps, and sugar until sugar is dissolved. Add sliced strawberries (I added mine to each glass); chill for 1-4 hours and serve over ice.

It was a big hit. Also great with Sprite, to lighten it up a little.

**I used 3 L of wine for a party of about 25 women. I had some leftovers, but not as much as you'd think!**

(http://www.mixingbowl.com/)