Mustard Glazed Chops


A perfect summer grilling recipe!  J said it was so good we should serve it next time we entertain.
Mustard Glazed Chops with Apple Salad

Ingredients:
3 C greens (I used baby spinach)
1 Fuji apple, sliced thinly (best to use organic)
1 C thinly sliced celery (about 2 stalks)
1/2 C toasted nuts
3 T cider vinegar
3 T olive oil
1 T honey
1/4 C crumbled blue cheese
sea salt and ground black pepper
2 T Dijon-style mustard
1 T whole grain mustard
1 T olive oil mayo
2 tsp packed brown sugar or honey
2 tsp snipped fresh thyme or 1/2 tsp dried thyme crushed
4 pork loin chops -1 inch thick
Instructions:
For salad, in a large bowl toss together greens, apple, celery, and nuts.  Cover and chill.  For dressing, in a small bowl whisk together vinegar, oil, honey, and blue cheese.  Season with salt and pepper, cover and chill.
In a small bowl whisk together Dijon mustard, whole grain mustard, mayo, brown sugar or honey, thyme, and 1/4 tsp pepper; set aside.
Place chops on covered grill directly over medium hear.  Grill for 10 to 12 minutes or until 145F, turning once halfway through grilling.  Transfer chops to a plate and let stand for 5 minutes.  Spoon mustard mixture over chops.  Toss salad with dressing.  Pair it is a chilled white wine and a delish dinner is served!

Until next time…
look good, feel good, do good
Sara B.

Watermelon & Goat Cheese Salad

One of my great loves of summer is ice cold cut watermelon!  During a non-pregnant summer it is my go-to after a hot, sweaty run….nothing is more refreshing.
Watermelon Salad & Goat Cheese Salad
adapted from food.com

(just in case you are wondering what the secret ingredient is in the picture…
a tortilla chip 🙂  Not sure how that snuck in there.
Ingredients:
1 lb seedless watermelon, cut into chunks
6 ounces fresh goat cheese crumbled 
1/4 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
3 tablespoons extra virgin olive oil
chopped basil
sea salt & freshly ground black pepper to taste
Instructions:
Place chilled, cubed watermelon in bowl. Sprinkle all over with the orange zest, goat cheese and basil. In a small bowl, whisk the orange juice and lemon juice with the olive oil and season with salt and pepper. Drizzle the dressing over the watermelon and goat cheese and serve right away.

Until next time…
look good, feel good, do good
Sara B.

 

Baby S2 Update – Week 36 & Nesting

This is it…the final countdown…4 weeks to go for me and go time for my sister!
We both feel great and are getting anxious to meet the little ones squirming around inside us.

39 weeks & 35 weeks

And with the countdown….let the nesting begin!  On Sunday Kelli and I prepared 9 separate meals.  5 crockpot and 4 pans.  All will be frozen, so while we are busy with babies we have healthy and convenient meals.  The total cost comes to about $2.25 per serving and took 3.5 hours to prepare (not counting grocery shopping time).  Trust me….all is worth it! 

Start with cutting and prepping all veggies and set aside. Then move on to meat so there is no cross contamination. 

we’re done and dinner is ready for days to come!
Recipes for all the meals:
Meal 1-5
Frozen Crock Pot Meals – we made three of these recipes and combined into 5 meals
Meal 6
Turkey Lasagna
Meal 7
Chicken Enchiladas
Meal 8
Chicken Pot Pie
Meal 9
Veggie Mac & Cheese


week 25

week 30 & 34

Other Baby S2 blog posts:
Announcement
Week 21, Hawaii
Week 30, Shower, Puerto Rico

Until next time…
look good, feel good, do good
Sara B.

Pork Chops & Peaches

Using fresh, seasonal produce always brings out the best flavor!  This recipe can also be prepared with pears in the winter. 
Sweet Pork & Peaches

w/ goat cheese on quinoa
loosely adapted from Clean Eating Magazine

Ingredients:
2 C chicken broth
1 C quinoa
olive oil cooking spray
4 4 oz boneless pork loin chops, trimmed of visible fat
1 tsp dried tarragon
1/4 tsp of sea salt and fresh ground black pepper
2 ripe peaches, cored and chopped
1 T apple cider vinegar
1 tsp honey
2 T roasted silvered almonds
2 T crumbled goat cheese
2 T chopped fresh parsley
Instructions:
In a medium saucepan, bring broth to a boil.  Stir in quinoa, reduce heat to low and cover.  Cook for 10-15 minutes, until liquid is absorbed.  Fluff with fork.
Meanwhile, heat a large skillet on medium-high and mist with cooking spray.  Season both sides of pork with tarragon, salt, and pepper.  Add to skillet and cook, turning once, until golden brown, 1 to 2 minutes.  Add peaches, vinegar and honey and stir to combine.  Cover skillet loosely with foil, reduce heat to low and cook, stirring occasionally, until peaches begin to break down and pork is cooked through, 2 to 3 minutes. 
Divide quinoa among serving plates and top with pork, peach mixture, goat cheese, almonds, and parsley. 

Until next time…
look good, feel good, do good
Sara B.

Go-to Egg Dish

I have posted my egg dish recipe before and will continue to do so as every time I make it it’s always a hit. 
The best part about this dish….it’s loaded with lean meat, healthy veggies, and easy to make. 

Turkey & Veggie Egg Dish
Ingredients:
4-5 whole wheat bread slices, cubed
1 bag of 2% cheddar cheese
1 lb ground turkey breast
1 T Penzeys Spice’s Breakfast Sausage seasoning
1 bell pepper, chopped
handful of mushrooms
couple handfuls of spinach (I made it for my sister’s shower with kale from my brother’s garden)
half a handful of broccoli
(variety of veggies is optional, remember…..more veggies = the more liquid in the dish = longer cooking time….so this is the only time I will say don’t over do it)
12 omega 3 eggs
4 C skim milk
2 tsp dry mustard
Instructions:
Season turkey breast with breakfast sausage seasoning and brown in pan.
While turkey is cooking, layer whole wheat bread cubes in greased 9X13 baking dish. Layer cheese over bread and chopped veggies over cheese. Add cooked turkey to dish, spread evenly over top. Whisk together eggs and milk, add 2 tsp dry mustard. Pour into baking dish. Place foil over top and let sit overnight. Bake at 350F for about 1 hour and 15 minutes.  If middle is not set reduce heat to 325F and continue to cook for 15-30 minutes more. Let stand for a few minutes before serving as it continues to solidify. 

Happy 4th of July! 

Until next time…
look good, feel good, do good
Sara B.

People Mag…you made me mad

Ok, here I am on my soapbox 🙂  I promise to get off after I get this off my chest.  I was reading the recent issue of People Magazine (getting my gossip mag fix) when I came across an article about celebs getting their bodies back after babies.  There are mentions on how fast one needed to be red carpet ready and ate this, didn’t eat this, etc etc.  The race is on to get those figures back in business. 

Heck, Jessica Simpson signed a reportedly 3 million dollar deal with Watch Watchers to drop the weight.  I imagine with a deal like that she feels the pressure. Unfortunately, mama’s reading the magazine feel the pressure too and dieting is often their first thought after giving birth.  
One celeb, January Jones, mentions that nursing helped whittle her waistline back in shape. Wahooo!  The truth is breastfeeding is one of the most effective ways to look great and lose weight post baby.  One, it helps contract your uterus back to normal size and two it burns upwards to 500 calories/day!  I know several women who with nursing got back to their pre-pregnacy weight in a respectable timeframe and many, including myself, actually ended up weighing less than when they got pregnant!
The kicker….NO DIETING in the first 6 weeks post birth!!! 
Your body needs every calorie it can spare to produce milk for your baby.  It is not the time to start fretting about cutting/counting calories. So don’t jump on the latest diet craze or get hung up on what the celebs did.  Just listen to your body!  Kind of like when you were pregnant….eat healthy and sensibly and it’ll all be alright. 
Awwww…that’s better.

To see a past blog on the benefits of breastfeeding…. click here

Until next time…
look good, feel good, do good
Sara B.