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:
Week 21, Hawaii
Week 30, Shower, Puerto Rico

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
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
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.

Veggie Mac & Cheese

Veggie Mac & Cheese…would you expect my mac and cheese to be any other way!? You can now enjoy the goodness of the creamy classic without the packaged cheese dust and as a bonus, added veggies. 
I actually got this recipe while flipping through People Magazine…and who said those magazines are non-educational?!

Veggie Mac & Cheese
adapted from Bobby Deen’s recipe
2 C whole grain elbow macaroni
3/4 C 2% shredded cheddar cheese
3/4 C shredded Parmesan cheese
1/2 C skim milk
2 egg whites, lightly beaten
1/4 C reduced fat sour cream (or you could use plain Greek yogurt)
1 T Dijon mustard
1/4 tsp sea salt
1/4 tsp pepper
1 (16oz) bag of frozen peas, thawed (or as you can see in the picture, I used frozen brocoli, thawed and diced, the second time I made it)
1 C finely chopped cauliflower
1/4 C soft whole-wheat bread crumbs (I used whole wheat saltines)
optional: add a can or two of tuna, drained or cooked shredded chicken breast
Preheat oven to 350F.  Prepare macaroni according to packaged directions.  Drain well and set aside.  Meanwhile, combine cheeses and next 8 ingredients into a bowl.  Combine with noodles in a casserole dish that is coated with cooking spray.  Sprinkle bread crumbs on top and bake for 30-35 minutes.  J like to top his with low-fat cottage cheese or hot sauce.
This can be made and frozen for a later date!

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

Mexicali Hamburger Casserole

When the queasiness sets in at night the last thing I feel like doing is cooking up a storm.  Because of this, casseroles have been a great solution.  I can whip them up in the morning or days before and reheat at dinnertime. 

Mexicali Hamburger Casserole
adapted from Better Homes and Garden
1 1/2 lb grass-fed ground beef (I use Wallace Farms)
1 can (15oz) Mexican-style diced tomatoes, undrained
1 1/2 C frozen corn, thawed
1/2 C plus 2 T finely shredded 2% Mexican-style cheese, blend divided
1/2 C whole wheat flour
1/2 C yellow cornmeal
1 T sugar
1 1/4 baking powder
1/2 tsp salt
1 egg, beaten
2/3 C skim milk
2 T canola oil
Heat oven to 350F.  In a 12inch skillet, cook ground beef over medium heat until brown; drain off fat.  Stir in undrained tomatoes and corn; heat through.  Transfer to greased 2qt baking dish.  Sprinkle with 1/2C of the cheese. 
For the corn bread topping, in a medium bowl, combine flour, cornmeal, sugar, baking powder and salt.  Stir in egg, milk and oil.  Spread evenly over beef mixture.  Sprinkle with remaining cheese.  Bake uncovered for 30+ minutes, until topping is set.  Let stand for 5 minutes.  Serve with sliced avocado, salsa, or Greek yogurt as sour cream. 

Happy Valentine’s Day!

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

Chicken Pot Pie

Are you craving comfort?  Maybe not since we’ve had these incredible winter temps.  I mean, J and I grilled twice last week…crazy!  Well I am sure winter is not letting us out of her grip yet, so for that cold night coming up here is my favorite “healthified” version of chicken pot pie!

Chicken Pot Pie

recipe from Ellie Krieger (dietitian) on Food Network
watch a video of the chicken pot pie preparation here
For the filling:
Cooking spray
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
4 teaspoons olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
1/2 pound green beans, trimmed and chopped into 1/2-inch pieces (I used broccoli this last time)
2 cloves garlic, minced (I leave out for J)
1 1/2 cups lowfat milk
1/4 cup whole wheat flour
1 cup low-sodium chicken broth (I liked Watkins)
1 cup peas, thawed if frozen
1 1/2 tablespoons fresh thyme leaves
For the biscuit crust:
3/4 cup whole-wheat flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons canola oil
1/2 cup lowfat buttermilk
To make the filling: Preheat the oven to 375 degrees F. Spray a large shallow casserole dish, or 6 individual casserole dishes with cooking spray.
Season the chicken with 1/4 teaspoon each salt and pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, stirring occasionally. Transfer the chicken with its juices to a bowl. .
Add 2 more teaspoons of oil to the same pan and heat it over a medium-high heat. Add the onions, carrots and celery and cook until the vegetables begin to soften, about 3 minutes. Add the green beans, garlic and remaining salt and pepper and cook for 2 minute more. Add the milk. Stir the flour into the broth until it is completely dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low and cook for 2 minutes more. Return the chicken with its juices back to the pan. Add the peas and thyme and stir to combine. Season with salt and pepper, to taste. Spoon the mixture into the baking dish or individual dishes.
To make the crust: Put the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt into a food processor and pulse a few times to combine. Add the butter and pulse about 12 times, or until pebble sized pieces are formed.
Add the buttermilk then oil to the food processor and pulse until just moistened. Do not over mix. Drop the batter in 6 mounds on top of the chicken mixture (1 mound on each individual dish, if using) spreading the batter out slightly. Bake until filling is bubbling and the biscuit topping is golden brown, about 20 minutes.

Nutritional analysis per serving
Calories 400
Total Fat 17 g
(Sat Fat 5.7 g, Mono Fat 7.7 g, Poly Fat 2.7 g)
Protein 31 g
Carb 31 g
Fiber 5 g
Cholesterol 82 mg
Sodium 600 mg

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

Tuna Noodle Casserole

Looking for a Meatless Monday recipe? Look no further.  Here is a cleaned up version of the classicTuna Noodle Casserole.

Tuna Noodle Casserole
8 oz wide whole wheat noodles
2 T olive oil
1/2C chopped yellow onion
1/3 C chopped carrot
2 T whole wheat flour
2 3/4 c skim milk
1/2 C (4 oz) 1/3-less fat cream cheese
2 T Dijon mustard
1/2 tsp sea salt
1/2 tsp fresh ground pepper
1 C frozen peas, thawed
1/2C grated Parmigiano-Reggiano cheese, divided
2 (5oz) cans tuna (packed in water), drained and flaked
cooking spray
Preheat broiler.  Cook noodles according to packageand drain.  Heat a large skillet over medium heat.  Add oil, onions and carrots to pan.  Cook 6 minutes or until carrot is almost tender, stir occasionally.  Sprinkle with flour; cook 1 minute, stirring occasionally.  Gradually stir in milk; cook 5 minutes, stirring with a whisk constantly.  Stir in cream cheese, mustard, salt, and pepper; cook 2 minutes, stirring.  Remove pan from heat.  Stir in the noodles, peas, 1/4 C cheese, and tuna.  Spoon mixture to a shallow broiler safe 2 quart baking dish coated with cooking spray.  Top with remaining cheese.  Broil 3 minutes or until golden brown and bubbly.  Let stand 5 minutes before serving.

What are you dishing up for Meatless Monday?  Let me know in the comments!

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