it’s like they write it just for me!

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even though i’m not pregnant, sometimes my intense food cravings make me think i am. for the last few months that i haven’t been pregnant, i’ve been craving eggs. all the freaking time. i’ve been eating at least 1/2 dozen eggs a week, all by myself. and this has been going on for months! i blame it on the switch to organic eggs, those things are so darn good!

other things i’ve been intensely craving are tuna, yogurt, bananas and weird vegetables like kale. what can i say, i’m on a healthy food craving kick!

well, once again, real simple has tapped into my mind, and said, “let’s write another magazine just for lisagrace.”

in this months issue, they had a whole TEN ideas for eggs! it’s a beautiful two pages in the magazine.

i’m trying out their recipe for spaghetti with herbs, chilies, and eggs [sorry, it’s not on their website, email me for it or pick up the april issue of the mag], and their awesome egg in a hole idea.

oh how i love you, real simple.

my favorite meal ever.

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Poached Egg on Toast

I don’t know what has come over me the last two weeks, but i only have eyes for poached eggs.

I finally figured out how to poach eggs and now I can’t stop eating them. It took several failed attempts and wasted organic eggs to get it right, so for those of you who have been craving poached eggs like I have [i’m sure that’s all of you, right?], here are some helpful tips to poaching your own egg.

Step One: boil water in a small sauce pan.

Step Two: pull out your toaster [if it’s in the cupboard like mine is], the butter and a slice of bread. don’t start toasting yet, it’s all about timing.

Step Three: crack one egg in a bowl or cup

Step Four: once the water is boiling, turn down the heat to medium high and give the water a good stir so there is a mini tornado in your boiling water. dump the egg in the center of the “storm.”

Step Five: stick your bread in the toaster and start toasting. it should pop up in 1-2 minutes so you’ll have just enough time to butter the toast before the egg is cooked. the egg will take 3-4 minutes to cook.

Step Six: using a slotted spoon, scoop up the cooked egg and drain the water off, place on your piece of toast. pop the egg and salt until taste.

i’m gonna go make myself some poached eggs right now!

Pizza Bagels

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I think the picture says it all. YUM!

I made these little creations for lunch a lot last week because I was desperately trying to stay under my grocery budget. I just so happened to have a little leftover pizza sauce, cheese and pepperoni and bagels were on sale at the bread store! Therefore, voila!

Ingredients:

  • Plain Bagels
  • Pizza Sauce
  • Mozzerella Cheese
  • Pizza or Italian Seasoning
  • Pepperoni

Directions:

  1. Pre-Heat Toaster Oven (or regular oven) to 450 degrees
  2. In order, top bagel with sauce, cheese, pizza seasoning and pepperoni
  3. Bake for 6-7 minutes or until cheese starts to brown

Enjoy!

Mom’s Meatloaf

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Just a confession: I loooooooooove meatloaf. I even order it at restaurants when I (rarely) find it on the menu. It’s always been one of my favorite meals.

Needless to say, I was broken-hearted when my husband told me that he, in fact, did not care for meatloaf in the slightest.

But, I was confident enough in my mom’s recipe (as she has had her shining moments in the kitchen) that I made this for him anyway. His response? LOVED IT! I hope you will too!

Ingredients:

  • 2 lb. Ground Beef (thawed)
  • 2 Eggs
  • 1 Packet Onion Soup Mix
  • 2/3 c. Bread Crumbs
  • 1/2 c. Brown Sugar
  • A few squirts of Milk (if necessary)

Directions:

  1. Preheat oven to 350 degrees
  2. Mix first 5 ingredients until completely incorporated
  3. If you’re having trouble mixing, use a little milk
  4. Press into loaf pan
  5. Squirt ketchup on top
  6. Bake for at least an hour or until completely cooked

It’s that easy! We had ours with Asparagus the other night, yum!

homemade chicken & spinach alfredo pizza

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As far as extremely delicious and slightly healthy meals go, we found a definite winner in the Alsbury household! I got the idea from Lauren’s Kitchen, used a homemade pizza crust from Money Saving Mom, and made a homemade alfredo sauce from Tammy’s Recipes. Yes, I love blogs.

This recipe caused Bryan to say, “This is greatest thing I’ve ever tasted,” for the second night in a row! (the first being when I whipped up some Grilled Panini‘s)


For the crust:

  • 1 Tbsp. Active Dry Yeast
  • 1 cup Warm Water (105 to 115 degrees F.)
  • 1 tsp. Sugar
  • 1 tsp. Salt
  • 2 Tbsp. Vegetable Oil
  • 2 1/2 cups Flour

Dissolve yeast in water. Add remaining ingredients in and mix. Dump onto a floured surface. Knead into a smooth dough. Roll out and press down onto a greased pizza pan.

For the sauce:

  • 3 Tbsp. Flour
  • 1 Tbsp. Cornstarch
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper
  • 1/4 tsp. Dried Basil
  • 1/4 tsp. Parsley
  • 2 1/2 cup Milk
  • 2 Garlic Cloves, minced
  • 1/2 Onion, chopped
  • 2 Tbsp. Oil
  • 8 oz Cream Cheese, cubed
  • 1/4 cup grated Parmesan Cheese

In a small bowl, whisk together flour, cornstarch, all spices and 1 cup of milk. Set aside. Cube the block of cream cheese. Set aside. In a large saute pan, saute the garlic and onion in the oil. When the onions are translucent, stir in 1 1/2 cups milk and bring to a boil. Gradually pour the flour mixture into the hot skillet. Heat until thick and bubbly. Reduce heat, add the cream cheese and parmesan cheese. Stir until smooth.

*Note: This batch of alfredo sauce will make at least enough for two whole pizzas. Just store in the refrigerator and use on pasta later! Or better yet, see my time saving tip at the bottom!

For the Pizza:

  • 1 cup Chicken, cooked & cubed
  • 1 cup (or desired) fresh Baby Spinach leaves
  • 1 1/2 cups shredded Mozzarella Cheese
  • Red Onion Slices
  • 2 tsp. Italian Seasoning

Preheat oven to 500 degrees. Pour warm alfredo sauce onto prepared crust, spread evenly to edges. Add toppings in the following order: spinach leaves, chicken, cheese, onion slices, italian seasoning. Bake on center rack for 12-13 minutes

Time-Saving Tip:
Admittedly, this took me about and hour and a half to make everything from scratch, but it was so worth it!

To save a little energy later in the month, I made two pizza’s at the same time. It added nothing to my prep time. As I noted above, the sauce is more then enough to cover two pizzas, and doubling the crust is really simple.

I prepared the second pizza on tin foil (as opposed to directly on the pan) and stuck the pizza on a pan in my freezer for two hours. Then, I removed the pan, covered the pizza completely with saran wrap and replaced it in my freezer for whenever we feel like eating it again.

grilled paninis

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This is a fun little meal I kind-of made up when I didn’t want to cook a full out dinner after a big grocery shopping trip. Unlike most of my culinary creations, this one actually got rave reviews from my husband! YUM!

Ingredients:
(dinner for 2)

  • 2 thin Chicken Breasts (or one sliced in half the long way)
  • 1/4 cup Italian Dressing
  • 4 slices Pumpernickel Rye Bread (or a yummy bread of your choice)
  • Butter
  • Swiss Cheese
  • Red Onion
  • Romaine Lettuce Leaves

Directions:

  1. Marinade chicken in dressing for 30-45 minutes
  2. Place chicken and remaining dressing in pan, cook completely
  3. While chicken is still in hot pan, place cheese and onion on top
  4. Butter one side of each piece of bread
  5. Put chicken on UNbuttered side of bread, top with lettuce and another slice of bread, buttered side up.
  6. Place sandwich on a hot griddle, in a hot pan (preferable not the one with chicken juice in it), or if you’re really fancy you could put it in an actual panini press (a george foreman grill works fine as well)
  7. Cook both sides for about a minute or two, remove and enjoy!

The sandwiches are pretty filling, but they go great with a salad or chips and dip if you’re extra hungry!