Summer Eats

In case there are any of you that are living under a rock, it's summer!!!!! And that means I am done with school and have stepped right back into my favorite role - being a mommy and a wife at home all day long! We are just now getting into a routine as we spend the first week in PA visiting with my family, seeing the Cubs get whooped by the Pirates, and saying goodbye to my brother Scotty. Scott is spending the next several week in Basic Training for the army just as Ben did last summer. I'm so proud of both of them.

Well, here's my domestic diva contribution to you...a summer salad recipe. On the way back from PA, we stopped at an Ohio Oasis for our one big stop - diaper change, walks for the pups and for O, potty breaks for us, and lunch. I really hate eating on the road because there never seems to be much variety. Well, this stop I was in luck because they happened to have a Panera (along with several other greasy joints). I hate spending $10 on lunch, but I decided that since it was a necessity and I would be eating it while crammed in the back seat with no leg room, I was getting something that I would at least enjoy. I settled on the Strawberry Poppy Seed Chicken Salad. Oh. My. It completely tasted of summer. I quickly opened the Notes on my phone and jotted down all the ingredients so I wouldn't forget all of that heavenly goodness packed into this salad and the very next week I set out to create my own. Brett and I had it for dinner and even he was in agreement that it was pretty tasty (and pretty healthy too).

My Own Version of Panera's Strawberry 

Poppy Seed Chicken Salad

The nuts - toasting is probably optional but I love toasted nuts on a salad and love to do them with a little sugar. Simply place in skillet on low-medium heat, sprinkle sugar and stir constantly. You must watch them because they will burn. continue sirring until the sugar seems to have disappeared (it's actually caramelized on the nuts).

The chicken - slice your boneless skinless breast into chunks or thin strips, however you like i for a salad. Place in Ziploc bag and cover with orange juice, a quirt or two of lemon and lime juice and a generous dump of pepper. Marinate for as long as you've got time. Cook until done.

The dressing - feel free to buy a store bought dressing, but this recipe is super simple.
1/4 cup olive oil
2 T. vinegar
2 T. sugar
1 T. poppy seeds
dash of salt and pepper
-Mix all ingredients together.

THE SALAD
Start with a bed of washed and torn Romaine lettuce. Top with a handful of blueberries, a handful of thinly sliced strawberries and fresh pineapple, some mandarin oranges, a sprinkling of the nuts, chicken and dressing. Obviously, I'm not giving you amounts. This salad has a lot of fruit, so you could adjust accordingly. I do advise to thinly slice your strawberries and pineapple. The mixture of flavors is perfect and you wouldn't want one of those overpowering even just one bite.

Souper Sunday Week 9 - Team Clancy Chili

Several years ago, Brett and I put our heads, and several recipes from different places together, and created our very own chili recipe. While we've never won a chili cook off competition, although we've never entered one, we think it's pretty good. We even wrote down the recipe so we can remember what goes in it.

Team Clancy Chili
1 can beer (this is by far the most important ingredient; we recommend Old Style but understand that may not be available to everyone)
1 can beef broth
2 cans bean (whatever you like; we use a combo of kidney and great northern)
1 lg. can crushed tomatoes
1 lg. can diced tomatoes
1 onion, chopped
1 lb. ground meat, brown and drain
1 1/2 lb. "chunk" meat, tossed in flour and brown (by "chunk" I just mean any kind of meat you can cut up - steak, etc. )
1 green pepper, seeded and chopped
2 jalapeno peppers, chopped
4 stalks celery, chopped + the leafy hearts
1 clove garlic, crushed
1/4 c. Worcestershire sauce
Salt, pepper, cumin, chili powder to taste

Here's the best part, other than chopping up the veggies and browning the meat the only directions to make this chili is to dump everything in a crock pot and let cook all day. Simple as that!

Serve this with some cornbread "But you ain't ever had my cornbread, A little bit of heaven and a little bit of..." and enjoy yourself a nice relaxing Sunday on the couch watching football.

Souper Sunday Week 8 - Cheeseburger Soup

Well the month of October got a little crazy around here and we haven't been home to make soup and watch football in quite awhile. Yesterday, we finally got the chance and it was wonderful! By wonderful, I am referring to both the soup and the Steelers win over the Patriots!!!

Cheeseburger Soup

Ingredients:

2 lb ground beef

Hamburger seasoning of your choosing

1 large onion, diced

1 Tb butter

32 oz. Chicken broth

1 lb. Velveeta cheese, cubed

1 pint Half and Half

2 Tb flour

2 Tb cold water

15 oz. can diced tomatoes, drained

Directions:

Brown ground meat. Drain grease and season with whatever you would season your burger with. I used a Beef Rub spice mix that I happened to have on hand. Set aside.

In a large soup pot, melt 1 T. butter. Saute onions until translucent. Add the chicken broth, Velveeta cheese and the half & half.  Stir until cheese is melted.  

In a small bowl, mix the flour and water until smooth. You may have too add more or less of each to get the right consistency. Whisk into soup.  Add ground meat and tomatoes. Bring soup to a boil, stirring occasionally. 

The recipe I based this off of, called for a half of a head of lettuce, shredded. All the reviews said it was good, but I was being lazy. So at this point, you can add shredded lettuce to the soup or be lazy. 

Remove from heat. Serve in bread bowls, topped with a thick slice of bread, croutons, or plain. 

Enjoy! It's like a grilled summer burger in soup form.

Buffalo Chicken Soup {Recipe}

Souper Sunday - Week 2 was an old favorite, Zuppa Tuscano. But last week, Week 3, we were daring and tried a brand new soup. Since we love buffalo chicken dip, we decided it could only be better in soup form.  I had to do a little digging the internet to find one that sounded like it would turn out. It was good and is definitely "make again" but with several changes.

Buffalo Chicken Soup

Ingredients

• 2 bunches green onions, chopped
• 3 stalks celery, chopped
• 1/4 cup butter
• 1/4 cup flour
• 3/4 cup milk (I used a cup)
• 3/4 cup chicken broth (I used a cup; also made my own with some chicken base and the water I boiled the chicken in)
• 2 cups diced cooked chicken (I used 1 lb.; not sure how that compares to 2 cups)
• 1/4-1/2 cup chicken wing sauce (I used closer to 1/2 cup and it was SPICEY)
• 4 ounces Velveeta cheese (forgot to put in)
• 1/2 teaspoon cayenne
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic salt

Directions

1. Saute onions and celery in butter until tender.
2. Stir in flour until smooth.
3. Slowly add milk and broth.
4. Add remaining ingredients and simmer, stirring occasionally, until cheese has melted.
5. Serve with biscuits, breadsticks crescent rolls, or crushed tortilla chips. 

*So it really was good, but it was super thick and didn't make much at all. So next time, I would use 2 cups of milk (actually probably half and half) and 2 cups broth, maybe even more, because it needed a lot more broth. I also would not put the velveeta in, I think that seems odd, but I think I would add 4 ounces of cream cheese instead. 

What have we been up to?

We have had an exciting past few weeks. I'll try my best to catch up...

• Scotty went to college! On August 20, Brett, Owen, the puppies and I packed up and drove to Dayton to meet my fam and move Scotty in to the University of Dayton. We stayed at an awesome hotel, The Drury Inn, and had a blast relaxing in our suite and enjoying their free food. On Sunday, we said good bye to the baby of the family. We know he'll do great things!

The fam in Dayton. (love the use of a stranger's car as a "tripod")

• I turned  the big 3-0! The Sunday that we left Dayton also happened to be my birthday. It was wonderful getting to spend it with my family, even if most of it was in the car and we ate at KFC.
• We went to Washington! When we left Dayton, Brett drove home, but the rest of the Clancy crew drove back to Washington for 2 weeks. It was wonderful getting away for a while and watching Owen spend so much time with my parents. It was also nice being there for so long because I got to visit with people that I usually don't get to see.

A visit from our good friends Sarah and Aunt Zoe!
I think Owen and Shane will be good buddies when they're older!

Lunch at Bahama Breeze with Gammy.

Still lovin' the Moby!

Getting ready for the Steelers preseason game with Grandpap.

Owen and his buddy Bryce.
Bryce is my cousin's son so they are 3rd cousins? 

"I wanna be big like you, Uncle Ben!"

• Owen rolled over! On Thursday, August 26, Owen and I were playing at my parents house. He was on his back playing with his feet and before I knew he flipped himself over. I don't know if he was proud or surprised. He hasn't done it since.

• Owen sits in his high chair. It will be another month before Owen has a taste of something other than my delicious milk, but we decided it was time he join us at the table. He loves it!

• Happy 6 year Anniversary! September 10 was our 6 year anniversary. We celebrated with a FABULOUS night out and a babysitter! Is it bad that for a second I forgot about Owen and almost thought we were carefree with no responsibilities again? It didn't last long :-) We had a yummy dinner at Maggiano's and then went to Tasting Divine for a wine flight. Let's just say I can't drink like I used to!

Hard to see in the picture, but Owen
is wearing a handmade onesie that says "Happy Anniversary".  How sweet of him to remember!

• Souper Sunday Week 1 2011! Last Sunday was the kickoff of the NFL season and the start of what we like to call "Souper Sunday" or Dirtball Sunday in the Clancy household. We started off with our favorite soup - The Clancy's Crock Po Potato Soup - and of course had Buffalo Chicken Dip. It was  good start to the season for Chicago. As for the Steelers, not so much. 
• Yesterday Owen and I went to Whole Foods. We returned to find that one or both of the dogs had eaten a box of raisins. (my money was on Lucy) After a call to the vet, we all went to the Glen Ellyn Animal hospital where Lucy and Tucker were given an injection to induce vomiting. After the evidence that came out proved that it was Lucy, she was given charcoal to rid herself of any of the toxic raisins that remained. Love our crazy dogs!

Chocolate Chip Zucchini Muffins

The French market in Wheaton is just full of delicious, ripe summer produce. This weekend, I bought a zucchini. Not just any zucchini but the kind that people grow in their gardens at home and let grow, and grow  - you know the big ones! To start off with, I made some Chocolate Chip Zucchini Muffins. Yum! 


Here's the start of the process: 

and here's the end:

These muffins are delicious, especially warm right out of the oven! 

Chocolate Chip Zucchini Muffins

Ingredients

1-1/2 cups all-purpose flour ( I used half all purpose flour and half whole wheat)

3/4 cup sugar (I used half white and half brown sugars)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup vegetable oil (can substitute half or all with applesauce, but I didn't; call me crazy!)
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts (these are a no, no in our house but go ahead if you like)

Directions

In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. 

Notes:

• If you wanted these extra chocolatey, throw in 2 T. of cocoa powder and you would have Chocolate chocolate chip zucchini muffins. 
• I made a double recipe and got 16 regular size muffins and 6 Texas size muffins. 
• When I grate my zucchini, I leave the skin off. Isn't that where all the good stuff is?

A Special 1st Father's Day

While this isn't the first year that Brett got to celebrate Father's Day (Lucy and Tucker have always been good to him in the past), this was his first "real" Father's day and we did everything we could to make it special. I remember last father's day hoping and praying that it would be the last without a baby to make it special. Here we are a year later, and so blessed with a little man to help Brett celebrate his special day. 

Daddy and almost all his presents. Not pictured is his new iPhone!

 The cutest little feet in the world after being dipped in blue ink to make 

daddy's present.

Brett has grown into the role of Daddy so easily. He has amazed me with how easy he makes it seem and how unconditionally he loves Owen. He is a blessed little boy to have a dad who is not the least bit shy about showing him as much affection as possible.

To end this special day, brett and I each had a slice of this heaven - Chocolate Velvet Cake with Cream Cheese Frosting. (recipe compliments of Southern Plate) The picture doesn't do it justice but it was delicious. The cake was perfectly moist without falling apart and the frosting, well, let's just say I almost didn't need the cake to eat it!

I also feel very lucky to have a wonderful Dad myself. He and I have a special relationship and it is even more special to see your Dad be so so overjoyed with your own child.

Chocolate Velvet Cake


1 Box any flavor of chocolate cake mix (I use Duncan Hines)
1 Cup sour cream
1/2 Cup milk
1/4 Cup oil
3 eggs
1-2 tsp butter flavoring (can substitute vanilla)
1 cup chocolate chips
2 heaping T cocoa powder, plus more for dusting pans
Preheat oven to 350.
Grease pans with shortening and dust with cocoa powder. Combine all ingredients into mixing bowl, except chocolate chips. Mix about two minutes, or until well blended. Mix in chocolate chips. Divide evenly among prepared pans and let cook until done, about 25 minutes. Let sit in pans for ten minutes before turning out to cool completely. 


Cream Cheese Icing


8 ounces cream cheese
1 stick margarine or butter
3 1/2 to 4 cups confectioner’s sugar 
1-2 tsp butter flavoring (can substitute Vanilla)


Soften cream cheese and margarine by leaving out on counter until it reaches room temperature. Combine the two in a mixing bowl and mix until well blended. Add sugar. Mix until smooth. Add flavoring and mix some more until well incorporated and icing is creamy. Ice cooled cake.

Is a post a post if it doesn't have pictures?

So I know I haven't posted in a while and it's not because there's been nothing to post. We actually have been up to a lot of things, many revolve around getting ready for BB. I also love to post with pictures and have been struggling to remember my memory card to download them. Anywho, I actually have lots to update and will soon. My parents and one of my brothers will be in town for a few days and after that I have sometime off for spring break. After that, I'll be sure to post - pictures and all!

Here's something though...Brett made Balsamic Steak with Radicchio a few weeks ago for dinner. We got the recipe from the Food Network Cookbook and it was delicious. It was our first time cooking with radicchio and eating it not mixed in a salad. It is bitter, which I did not realize, but was OUTSTANDING with this steak!

Start of the 3rd Trimester Brain Dump

So I am week behind but we have hit another pregnancy milestone - the third trimester! Yep! Last Tuesday we are officially 28 weeks pregnant and in the home stretch. Now, sooner rather than later, this little person will making his/ her debut to the world and we can't wait!

I think Brett and I are both starting to feel the time crunch. While May 17 seems like far away when you take into account all the things going on between now and then and all the things we need to get done, time seems quite precious now.

Here's my brain dump for today...

• Here I am 29 (as of Tuesday, 3/1) weeks pregnant.


• We have a our first prenatal class this weekend.This one is an overview with a tour of the hospital and a Q and A session.
• I finished replacing the knobs on the dresser. The new ones seem a little too modern for this old piece but I like the brushed silver so much better and they are functional. It will work.


• Brett helped me for several hours in the kitchen. Not what you think. There was no cooking taking place. Instead, we removed almost everything from every cupboard and tried to rearrange/ organize better in preparation for all of the new baby kitchen items soon to come. Our kitchen is terrible in terms of space and functionality.


• I made this Sausage, Pepper, and Onion Pizza from Rachael ray's magazine for dinner last night. It was different. I used Italian chicken sausage form Trader Joe's and it was quite tasty. This picture is clearly from her website and not of my actual pizza - I have trouble taking pictures of food lately. I am far to hungry to put off the the satisfaction for a picture.
• There is a substitute sitting in our office right now couching so loud I think he might need help. When he finished coughing, he farted. I giggled. I might be 5 years old.
• Winter...I am done with you.

What up on this chiiiiiillllllyyyyy Friday?

I have been off work since December 23, you would think I would have made a little time for more blogging, but nope. So, please excuse this jumbled mess of thoughts going through my head.

• Planning for a baby is overwhelming. Brett and I registered at both Target and Babies R Us and while I sort of know what we need, it is a very overwhelming feeling trying to decide exactly which nail clippers will be best for your baby! HAHA! I know, I know....women have been having babies for a long time with a fraction of the stuff we will be blessed to have. This being our first baby, though, I want everything to be perfect.
• We know the sex of the baby. We have told our immediate families, but that's it....IT'S KILLING ME!!!!!!! I am so excited I just want to tell the world - which would be why I told the lady on the phone with the insurance company this morning and the cashier at Whole Foods.
• Speaking, of knowing the sex, we picked out bedding which is what the theme of the nursery will be. I am not a them-ey sort of person, so it is basically just the color scheme. We will get a few pieces from the bedding set and then coordinate from there.
• Last night, I made dinner....twice, because the first was not edible. I wanted to try this delicious looking lemon pasta from Pioneer Woman. I got the sauce all done (with no lights on in the kitchen) and when I turned the overhead stove light on, there were blue chunks in the white sauce. I am truly at a loss for an explanation and no the sour cream was not moldy.
• I would really like to go away for a long weekend, preferably someplace warm. Unfortunately, if I wait until Spring break, I will be 33 weeks pregnant (WHAT????) and I don't want to travel at that point. Soooo, I am looking for a long weekend relatively soon and relatively cheap. Any ideas? Anyone want to come? Oh, Brett is most likely going on a golfing trip with his buddies in Florida, so I may be counting him out on this trip....just kidding, honey! But seriously, anyone want to go somewhere???
• All I want to eat is cookies, cake, brownies...you get the picture!
• As I said at the beginning, I have been off work since December 23 and go back this Monday. I know that most people will have no sympathy for me whatsoever, but I really don't want to go back. I love being home with these sweet things. I love sipping coffee in the morning, baking warm muffins, being caught up with laundry and having a semi-clean house.

• My brother bought this for the baby for Christmas....the baby is a Steelers fan already!

Happy Friday, friends!

A Christmas Filled Weekend (and a minty cookie recipe)

This past weekend was filled with Christmas spirit. On Friday night, Brett planned a little surprise and after dinner we bundled up and went to Lilacia Park to view the Christmas light display that they had set up. There is nothing like some cold weather, Christmas lights and the greatest husband ever to put you in the Christmas spirit. We tried so hard to take some good pictures but really struggled with the dark sky bright lights, and so many settings on our camera.

On Saturday we did some Christmas shopping, and although the weather was terribly rainy, it was still quite festive. In addition to a few Christmas presents, we made our first very important baby purchase - his/ her going home from the hospital outfit. Leave it me to feel that an outfit is one of the most important purchases. I would love to post a pic of the darling little outfit, but it's in that special color or pink or blue and that is still a big secret!

Saturday night we made Christmas cookie. Over the past few years this has become one of my favorite Christmas traditions. We get all of our Christmas CDs out and bake all evening long. I love having Brett in the kitchen. This year (and I do think this was only round one since we have already eaten quite a few) we made 178 cookies! One kind was a super easy mint cookie by Betty Crocker. Super easy, very festive and DE-LICIOUS!

Me in my super ridiculous cute cookie baking outfit.Brett and Tucky just waiting for the cookies to be done.

On Sunday we had our first family Christmas celebration with Brett's family. We had a fabulous dinner and exchanged presents. Brett's sister got us a beautiful baby book....I can't wait to fill it with cute picture and exciting milestones!

Getting it Together

Last week (and this week too) I finally felt organized. I had a plan to the week, stuck to it and got a lot accomplished. The house actually feels clean and while there are always little chores to be done I felt comfortable in knowing I was caught up on most of the big stuff. I created a menu for the week and was able to shop for most of the things we needed in one trip. I finished the class I was taking this summer and got it in the mail. While I am not always the most organized person in the world, it is amazing how much better I feel when I am. I feel like my like is less chaotic, I am less stressed and I am able to enjoy the time I have much more. I also feel like I am a better wife to Brett and a better puppy mama to Lucy and Tucker. When Brett gets home at night I am ready to listen to him about his day and I don't feel like my time has been wasted but rather I have contributed to making our house a home.

Planning our menus for the week seems to really save me a lot of time and stress when it comes to "what's for dinner?" A while back I found this (via According to Nina) at The Project Girl and it was a huge help, both in shopping and planning. I was able to make notes about what days Brett would need a lunch and when he wouldn't and what we were having for dinner. I was able to shop more efficiently because everything I needed was already divided into categories saving me time when at the store.

I have had a few misses, but hey, that's what I love about cooking - you never know what you're going to get. Here's a little summer specialty and while it may not constitute a "meal", it was a great week night dish. I ended up making something more filling to go with it, but this would make a delicious appetizer or a side to perhaps some Italian chicken.

Rustic Tomato Basil Tart

***Although I did get the idea for this from a recipe, I did not follow it.



Ingredients:
In addition to the fresh tomatoes, fresh mozzarella, and basil straight from the plant, you will need this

a balsamic glaze made simply by simmering balsamic vinegar until it reduces by at least half. It will be thick enough to coat a spoon.

• Unroll a pre made pie crust and roll out slightly. Layer sliced mozzarella over the pie crust leaving about 1 1/2 inches around the outside. Top with a single layer of sliced tomatoes, drizzle with balsamic glaze, and top that with roughly chopped basil. Top with another layer of cheese.
• Fold the edges of the crust over your toppings life this
  
• Bake your tart at 375 for about 25-30 minutes until the crust is golden brown and the cheese is also has a nice brown crust.

Well, the tart was delicious! However, Brett and I dove into it before I was able to snap a good picture of the final product. You'll just have to make it yourself!

P.S. The new changes t blogger are not cooperating with me! I have no idea why my last post looks as though it does. I have tried formatting it 7, 000 times!

P.P.S. I still owe you all a chocolate chip cookie recipe. I have not forgotten!

Summer Treats for Us and Puppies

Lucy and Tucker have had a guest for the past three weeks - there cousin Hera! Hera's mom was away on a pseudo-vacation so we kept Hera while she was gone. She is such a great dog (except that she sheds big time and it kind of makes me cray but I love her) and Lucy and Tucker love having her around. They especially enjoyed chasing each other around the yard and then relaxing with an ice cream treat....
I used to buy the peanut butter Frosty Paws for the dogs, but they are a bit pricey at about $1 per cup. I started making my own and the dogs love them just as much, if not more. I started making them in Dixie cups, but Lucy tends to get overly excited about the ice cream and eat the whole cup so I started using recycled plastic cups from individual serving sized apple sauce, fruit cups, and jello that Brett and I take in our lunch and then wash out. Once you have a few you can sue them over and over. I simply fill the cups half way with either plain or vanilla yogurt and then put a dollop of peanut butter right in the centre. Place in the freezer and the puppies with have a delicious and inexpensive treat on these hot summer days!

Now, we wouldn't the puppies getting all the good stuff so here's a recipe for the humans in your family....S'more Pie! I am a sucker for a S'more and I have to say this is pretty good.

1 graham cracker crust (the 2 extra serving size)
2 1/2 cups cool whip, divided
1 bag regular size marshmallows

3/4 cup milk

6 oz. hot fudge
1 reg. size Hershey bar + some to shave

• Place marshmallows, milk, and Hershey bar in a saucepan on low-med. heat. Cook until all ingredients are melted and mixed together, stirring constantly. Remove form heat and let cool.
• Mix 1 c. cool whip into marshmallow mixture.
• Spread warmed hot fudge evenly in the bottom of the crust.
• Pour marshmallow mixture over hot fudge and top with remaining cup of cool whip. Garnish the top with shaved chocolate if desired.

A little o' this and a little o' that!

So it seems that we have been super busy lately but not a whole lot of exciting stuff to blog about. But, here's a little update on Team Clancy!


1. Two weeks from tomorrow Brett and I will be landing in Mexico! Everything is arranged and all we have left now is one shopping trip for a few goodies (I am thinking Old Navy since they have some cute spring stuff out and great prices) and a long night of packing!


2. Brett has officially lost 15 pounds!!!! He has worked so hard - 30 Day Shred in the morning, gym in the evening and counting calories in EVERYTHING!!!! Way to go baby!


3. A few weeks ago, we went to my first Bulls game. It was so much fun AND Vince Vaughn was there. I zoomed way in with my camera but it still came out blurry :-)



4. We have been drinking lots of fruit smoothies for breakfast and I just thought I would share the recipe to our favorites flavor - Peanut Butter Banana
In a blender, put 1 container vanilla yogurt, 1 large banana, 2 T peanut butter, and a handful of ice. Blend until smooth. If you like it thicker or thinner, add more ice or milk. This makes enough for two good size smoothies so split it between two glasses. Brett's then gets a scoop of protein, I get a scoop of flax seed. Stir and enjoy!!!

Our Low Calorie, Lent Friendly, and Wonderfully Delicious Dinner

I may have mentioned this a time or two but Brett and I leave for Mexico on March 27. It is taking over my thoughts - the sun, the sand, the food, the drinks (did I also mention I gave up wine, beer and liquor for Lent)!!!! We have been planning this trip since getting back from our Honeymoon 4 1/2 years ago and I can't believe it is almost here. To prepare for the trip (and the pounds we will inevitably gain from all the food and drinks) we've been very committed to eating healthy, counting calories, and working out. Our 5 am workout has been Jillian Michaels 30 Day Shred and then we have mixed in weight lifting and cardio at the gym. It has been kind of exhausting and my mind has been overun with thoughts of the food I am not eating. Right now I would give anything for some chocolate chip cookies or a brownie. Please pretend you did not see my last post of the giant piece of cake I cheated with!

Since Fridays in Lent means no meat, Brett came up with an awesome idea for dinner - fish tacos. We love them at restaurants so why not make them? Here is the run down of our low calorie, Lent friendly and wonderfully delicious dinner that we made on Friday. P.S. it was so good that we ate it again on Saturday!

Fish Tacos

Fish
1/2 lb. Cod, pan fried in olive oil and then sliced or flaked, however you like it (this was enough for 2 people, 2 tacos each)

Avocado Sauce

-1 1/2 avocados peeled, pit removed

-1/2 cup fat free sour cream

-juice of half a lime juice

-hot sauce to taste (I used an Habanero sauce)

*mix these 4 ingredients in food processor until smooth

*Add 1 plum tomato, seeded and chopped and fresh cilantro

Slaw

4 large leaves of romaine lettuce, washed and thinly sliced

2 large slices of white onion, chopped

3 inch chunk of English cucumber, chopped

*mix these three ingredients together, season with salt and pepper and add juice from one lime and dash of vinegar (this is best if made ahead and allowed to sit)

Put it all together...

Warm 6 inch whole wheat tortillas in the microwave, about 10 seconds. Smear with avocado sauce, place a large scoop of slaw on tortilla and top with fish.

Southwestern Salad

(I adapted this recipe and I'm not including the amounts because it is personal taste. Use more of what you like, less of what you don't)

Romaine lettuce, washed and broken

Corn, canned is fine, washed and drained
Black beans, washed and drained

Avocado, peeled and chopped into large chunks

Red onion

Pepper Jack cheese, shredded

*Toss with a lime vinaigrette (if you make it from scratch it isn't much more than lime juice and olive oil seasoned up a bit, but I bought Newman's Own Lighten Up Light Lime Vinaigrette and it was delicious at only 60 calories for 2 T.)

Creamy Layered Fruit Sensation

Click on name for the recipe. I got from Kraft Foods and followed the directions as given except that we made individual servings instead of making it all together. Trader Joe's has an excellent bag of frozen organic berries that we used and were perfect for this recipe.

Hope everyone has a good week and enjoys this meal for a meat free Friday (or any day you feel like fish) dinner!

Ranch Style Chicken Chili

A big thank you to all our great Presidents who gave me the day off yesterday! And because I got pretend that I don't have a job for a day, I was able to sit around and watch talk shows (OK, I only watched two Rachael Ray and Martha) I got a fabulous new recipe. Yesterday, Rach (yeah, we're tight) made Ranch Style Chicken Chile and it left my mouth watering. Well that's what we're having tonight for dinner and if Brett doesn't get home soon, there won't be any left!!! You need to go to the store and buy these ingredients NOW!

Ingredients
4 poblano peppers
2 tablespoons EVOO – Extra Virgin Olive Oil
2 pounds ground chicken (I used turkey because that's what I had and I didn't use quite 2 lbs.)
Salt and pepper
1 large onion, finely chopped
4 cloves garlic, finely chopped
2 tablespoons cumin
1 tablespoon coriander (I did not put this in because the store only had seeds and I was confused by that so I just left it out)
2 cups chicken stock
1/4 cup dill, chopped (I used dried)
1/4 cup chives or scallions, finely chopped (I didn't put this in either because, well, I forgot)
1/4 cup parsley, finely chopped
Hot sauce, to taste
1 cup sour cream

Directions:
Char peppers under the broiler with oven door cracked for steam to escape. Place charred peppers in a bowl and cover with plastic wrap to steam (you can also just put them in a brown paper bag and roll the top down). Let cool then peel, seed and finely chop.
Heat 2 tablespoons EVOO in a medium size pot over medium-high heat. Add chicken, season with salt and pepper, and brown and crumble the meat. Add onions and garlic to the pot and cook 5 minutes to soften. Season with cumin and coriander, and stir in chopped peppers. Add stock and herbs, and simmer 5 minutes. Season with hot sauce to taste.
Turn off heat and stir in sour cream to combine. Serve with tortilla chips alongside for dipping.

*I found the process of charring the peppers kind of fun. Here is before...

and this was after...

I followed the directions almost to a tee expect the few ingredients changes I mentioned above. When it was done, I put it in the crock pot to keep hot 'til Brett got home. I wish I could put a smell on here because this soup seriously smells so delicious! Even Lucy kept standing at the counter trying to get a whiff!