Tuesday, December 17, 2013

Week 50- holidays

Between the holiday baking, shopping, parties, traveling, and visiting, this blog has gotten very little attention.   But the Healthy Home revolution is still going strong!  I just completed my 2nd week of insanity and I've been eating healthier than ever.  Why wait till the new year to start a new exercise program?  I need it the most now with all the Christmas cookies around.  Ha!

So here's to eating healthy during the holiday season, if not at those holiday parties, then in between and when you have the control over what is in front of you.  Below you will find my weeks plan.  After this week things will get a little more vague as I am traveling to other people's houses for the holidays and will be cooking less myself.  I will continue to post the recipes I've made over the last few weeks that haven't made it on here yet.   Enjoy your week!

Happy Cooking!

Week 50 - December 15, 2013

Sunday - date night

Monday - lentil with broccoli and honey mustard vinaigrette

Tuesday- tacos, veggies and dip

Wednesday - meat sauce and pasta with salad

Thursday - leftovers

Friday- pizza night

Saturday- family day (making no plans)

Please Note: weeks 51 and 52 will not be posted. I'm traveling for the holidays and will have limited Internet access. Happy Holidays!!!

Sunday, December 8, 2013

Week 49 - cold weather comfort

As we are all getting ready for the holidays- some of us enjoying a winter wonderland, others some unusually cold temperatures- there is nothing I want more than a big plate of heart warming comfort food. This week I'm making some of my favorites with a healthy twist. As usual, I've included the links to my inspiration but will post my versions as the week progresses. Enjoy your week and stay warm my friends!

Happy Cooking !

Week 49 - December 8, 2013

Sunday: cooks choice
Spaghetti & meatballs

Monday: meatless mondays
Salmon, Brussel sprouts, quinoa

Tuesday: comfort food
Stuffed pepper casserole, Caesar salad

Wednesday: chicken creation
Chicken yaki soba, salted edamame

Thursday: leftovers

Friday: pizza night

Saturday: Chicken pesto pasta
(My own recipe)

Saturday, December 7, 2013

Easy Skillet Shrimp and Couscous

The name says it all!  Not only was this a super simple meal, but it is packed with flavor and a real crowd pleaser.  My husband loved it!  So if your family loves couscous, then give it a try!  Make it your own my changing up the veggies, but I highly recommend keeping the leeks - they give such a great onion-garlicky flavor to the dish.

Happy Cooking!

Easy Skillet Shrimp and Couscous
recipe from http://www.marthastewart.com/313967/shrimp-with-couscous?czone=food%2Fdinner-tonight-center%2Fdinner-tonight-main-courses&gallery=274502&slide=256410&center=276948

2 T olive oil 
1 1/2 lbs medium shrimp, shelled and deveined (I bought mine frozen and defrosted them according to the package directions)
salt and pepper to taste
1 tsp mustard seeds
2 leeks, sliced into 1/2 inch half-moons
2 carrots, shredded
4-5 cloves of garlic, sliced
1 cup of couscous (I used whole wheat couscous)
2 cups of boiling water
1 cup of frozen peas 

Preheat a large frying pan over medium-high heat.  Add 1 T of olive oil and the shrimp. Season with salt and pepper to taste and cook until just cooked, about 3- 5minutes.  You will need to keep an eye on them and move them around in the pan as to not overcook.

Remove the shrimp from the pan and set aside. 

Now time for the veggies.  Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add the leeks, carrots and garlic, and cook, stirring often, until leeks are tender, about 5 minutes. 

Stir in couscous, peas, and 2 cups boiling water (I boiled mine in the microwave).  Season with salt and pepper to taste. Remove from heat, cover, and let stand for 5 minutes.

Add the shrimp back to the pan.

Stir to combine and serve immediately!  Delicious!!!

I served this dish with lots and lots of vegetables - sauteed greens and roasted butternut squash with brussel sprouts.  So easy and yummy!  Enjoy!!!

Roasted Butternut Squash and Brussel Sprouts

If you are looking for an easy fall and/or winter side dish, then this is for you!  Throw it together in 10 minutes or less (even faster with pre-cut veggies from the grocery store) and let your oven do the rest.  This is one of my favorite vegetable side dishes on a cold day - just love it!

Happy Cooking!

Roasted Butternut Squash and Brussel Sprouts
1 butternut squash, peeled and cubed (or purchase some already cubed squash from your grocery store)
1 lb of brussel sprouts, trimmed and cut in half (also can be bought ready to go)
2 T olive oil
salt and pepper to taste

Preheat your oven to 400 degrees.  Place your vegetables on a large cookie sheet sprayed lightly with olive oil or cooking spray.  Toss the vegetables in more olive oil, salt, and pepper to taste.  Spread evenly.  Bake at 400 for 30-40 minutes, tossing at least once about 20 minutes into the cooking process. 
Remove from the oven once tender and golden brown.  Taste to see if you need more salt and/or pepper.  Serve immediately.

Honestly, I could just eat a big bowl of these!  Love my veggies!

Sunday, December 1, 2013

Week 48 - thanksgiving leftovers

I hope that you all enjoyed a long weekend with friends, family, and delicious food.  This week, I'll be creating a menu around all my thanksgiving leftovers.  We had our big dinner Friday, so in my mind, I have until Wednesday to eat the leftovers and freeze anything I don't plan to use before then.   I hate wasting food, especially with so many going hungry around the globe and here in the US.  So my goal is to always waste nothing. 

On another note, my husband is traveling again for work (leaving Friday for 6 nights) so I'm trying to sneak in a date night before he heads out of town.  Luckily, my mom is flying in to help with the kids so we'll be having fun decorating the house and baking Christmas cookies while he's away.  I love this time of year!!!  So needless to say, I don't plan to make much of anything towards the end of this week.  I'm just going to enjoy my time with loved ones.

Enjoy your week and happy cooking!

Week 48 - December 1, 2013

Sunday: turkey soup with carrots and orzo

Monday: hot turkey sandwiches with leftovers veggie sides

Tuesday: lentil soup with ham and green salad

Wednesday: Scalloped potatoes with Broccoli and Ham, green salad

Thursday: date night

Friday: Pizza and family movie night

Saturday: take-out (my mom will be visiting and we may not want to cook)