I do realize it has been a very long time since I have created a post. I feel really bad. I have not forgotten that people come to my website for new ideas, and they have been staring at 'Sweet Potato Crepes with Apple Pork' for the past couple months. Sorry!I would say the reason behind my lack of posts is very similar to the reason many people opt to go out to eat or order in. I have been so busy, so I often did not have time to plan meals and do effective grocery shopping. So I was making meals with whatever was around the house. I was also feeling pretty uncreative. Instead of cooking new things most of the week with just a couple 'typicals' thrown in, I was cooking the 'typicals' almost every night. I would look through magazines and cookbooks and just did not find anything that inspired me. When I did cook a new recipe, I never got around to posting it. I suppose I was spending a lot of my creativity on creating recipes for the Great Falls Farmers Market. I even made the front page of the Great Falls Connection: http://www.connectionnewspapers.com/news/2013/jul/02/summer-abundance-hits-great-falls-farmers-market/. I have also been working with the editor of Celebrate Home Magazine (http://www.celebratehomemagazine.com/). Download the winter issue to learn the proper way to cut an onion, and stay tuned for the next issue featuring some nutritious and delicious recipes!
Everyone is always wondering what the dietitian eats. When pople ask me what I eat, or what I cook, I am often not sure how to answer. I always think I cook a lot of everything. I cook beef, pork, chicken, lamb, fish, shellfish; most vegetables; many different grains; Italian, Asian, American, Mexican cuisine. So what am I supposed to say? Well after these couple months of less-creative cooking, I have figured out what I cook often.
Fajita Taco Salad
I will cook this with stead, ground beef, chicken, or fish. Once we had taco salad twice in one week, made with different meats. My fiance didn't mind. I always cut up onion and multiple colors of bell peppers, then cook them over the stove. I add seasonings like cumin, paprika, chili powder, cayenne, and garlic to the vegetables and meat. The vegetables and meat are laid over a large bed of mixed greens, then topped with plain Greek yogurt, salsa, fresh tomatoes, and usually hot sauce. There is often some cilantro-lime flavored rice (white rice because my fiance hates brown rice, and I push for so many other healthy foods in our pantry that I have decided not to battle over the rice). Leftover sauteed peppers and meat can be used to make a salad for an easy brown bag lunch the next day.
Grilled Steak with Baked Potato and Grilled Peppers
I bake the potato in the oven for about 30 minutes, then transfer to heated grill. i cut up peppers and onions, and season with taco seasonings. Then I put it in a vegetable tray on the grill and cooked until browned. With the grilled steak, I top the cooked potato with the grilled vegetables, plain Greek yogurt, hot sauce, and sometimes salsa.
Pasta with Veggies and Beans
I cook up some whole wheat pasta (or Barilla Plus, made with legume flour). I saute whatever vegetables I have, which is usually some combination of: onion, bell pepper, zucchini, mushroom, spinach. I use olive oil, garlic, paprika, oregano, salt, and pepper to season. Then I add beans that I have drained and thoroughly rinsed- usually Great Northern, or Pinto beans. After the pasta has cooked, I add that to the pan with the veggies and saute another few minutes. Sometime I top with a little parmesan or asiago cheese.
Baked Chicken with Roasted Carrots and Potatoes
I cut baby carrots in half, chop some onion, and quarter little red potatoes. If I have frozen cauliflower, I will throw that in. If not, I'll make a side salad to up the veggies. I mix the carrots, onion, and potatoes (and cauliflower if available) together with minced garlic, paprika, salt and pepper, and cook it in the oven until nicely browned. At the same time, I season some chicken, and throw it in the oven for about 20 minutes, until the internal temp reaches 165*F.
Spinach and Sun-Dried Tomato Stuffed Chicken
I cut chicken breasts in half, then flatten with a malet. I add basil leaves, chopped sun-dried tomatoes, chopped spinach, chopped onion, and a bit of cheese (mozzarella, parmesan, pecorino, or asiago). Then I roll it up, and use tooth picks to keep it together. While those are baking in the oven, I cook some green beans over the stove with minced garlic.
