It's been awhile. I have no quippy remarks or good stories to fill in over the past years (in all reality I'm sure I do have some stories, but you're going to have to live in suspense). However, don't be too insulted; I have missed this. It's that busy season of life. The raising kids and doing life season where you feel like you barely have to breath, let alone post recipes. During the business of the last year and a half, I was happy if my family got a meal, let alone the never-gonna-happen chance that I would have time to write about it. We are still alive, and my jeans definitely don't feel like I've been malnourished. My kid has grown multiple sizes in clothing and shoes, costing me a small fortune (can we say three pairs of dance shoes in a matter of months?), so that must mean I'm still doing something right.
About a year ago I went to a menu system that saves me SO MUCH TIME when I plan our meals. More about that later.
Today is all about just getting back in the swing of things. No promise it will last.
Dinner tonight is a crock pot pot roast meal that is super easy.
1 lb baking potatoes cut into quarters,
2 large carrots (peeled and cut diagonally into 3/4 inch slices),
1 large parsnip (prepared same as carrots),
2 large celery stalks cut into 2 inch slices,
1 onion sliced,
2 bay leaves,
rosemary (approx 1 tsp),
thyme (approx 1/2 tsp)
1/2 cup beef broth
Combine all the vegetables and potatoes in the bottom of a slow cooker.Sprinkle with rosemary and thyme. Add bay leaves. Arrange pot roast (approx 2.5 lb chuck roast cut seasoned to your desire into serving size pieces) over top of vegetables. Pour 1/2 cup beef broth over top roast and cook on low for 8.5-9 hours
Dinner tomorrow will be:
Quick Chicken Primavera Risotto
-2 boneless skinless chicken breast halves (about 6 oz each) flattened to 1/2 inch
thickness and seasoned with salt and pepper
-1 lemon, cut in half crosswise
-1 medium onion chopped
-1 large garlic clove, minced
-2 packages (8.8 oz each) chicken flavored precooked rice. I make my own 16 oz. whole grain brown rice using chicken broth instead of water. Works great in this
recipe, and is better for you (as well as cheaper) if you have the time.
-1 medium carrot cut into julienne strips
-1 medium zucchini sliced
-2 plum tomatoes, seeded and diced (or you can used a can of drained diced tomatoes)
-2 to 2.5 cups chicken broth
-1/2 cup (2 oz) grated fresh Asiago cheese
-1/4 snipped fresh basil leaves
-2 ounces mascarpone cheese or cream cheese (I used 1/3 less fat cream cheese)
1. Season chicken with salt and black peper. Heat skillet (I use a 12 inch) over medium-high heat 5 minutes; lightly spray or drizzle with olive oil. Arrange chicken and lemon halves, cut side down, in skillet; cook 6-8 minutes or until chicken is no longer pink, turning chicken once. Remove from skillet ; cool slightly. Slice chicken into 1/2 inch pieces and set aside.
2. Lightly oil skillet again. Cook onion and garlic over medium heat 4-6 minutes.; Add rice and juice from caramelized lemon halves; cook and stir 3-4 minutes. Add carrot, zucchini, tomatoes, and 2 cups of the broth to skillet; bring to a boil. Reduce heat to medium; simmer 4-5 minutes or until broth thickens slightly. Stir in chicken; cook until heated through.
3. Remove risotto from heat. Add Asiago cheese and basil; stir until cheese melts and sauce thickens (adjust consistency with additional broth, if necessary). Stir in cream cheese, if desired.
This yields 6 servings- Each serving is approximately 260 calories with 6 grams of fat (2 saturated). The calories will be less if you make your own rice :-)
