Soup, Salad, and Sandwich

     A classic lunch or week night light dinner combo in my house is the soup, salad, and sandwich.  Yes, it's all three....not just "you pick two!"  The most common soup on my menu is my Tomato Soup.  It's quick, simple, and oh-so-delicious!
     The sandwich can be either lunch meat or my yummy Chicken Salad.   For today's post, I decided to share my twist on a grilled cheese.  This sandwich is not JUST cheese!  It has pesto, tomato, and shredded mozzarella between two slices of buttered bread.  Then, of course it's cooked in the skillet until each side is golden brown and the cheese is completely melted.  Let it sit for a minute before you cut it in half.  This will help it stay together as you dunk into your soup!

     As for the salad part, you can make a Greek salad with black olives, feta, silvered almonds, and balsamic vinaigrette.  Or a simple house chopped salad with all of your favorite veggies and dressing.  Today I'm sharing my "specialty" salad with bacon vinaigrette.  It's special because I don't make it often.  It's like a salad indulgence!  All you do is top some butter lettuce with sliced hard boiled eggs, sauteed onions, crispy bacon pieces and homemade bacon dressing.  The dressing is easy!  Just whisk 3 tablespoons of bacon fat, 3 tablespoons of red wine vinegar, 2 teaspoons of sugar, and 1/2 teaspoon of Dijon mustard into a saucepan over medium low heat until bubbly.   

  

Peach and Cream Cups

     There is nothing better on a hot summer day than a chilled, creamy dessert.  Of course, ice cream is the common choice (and my favorite!).  Here's a very easy peach mousse-like dessert...originally from Sandra Lee on the Food Network... that can cool down and sweeten up a hot summer night.  Enjoy!


Peach and Cream Cups
Ingredients:
1 cup heavy cream
1 tablespoon of sugar
8 oz. softened cream cheese
1 cup peach preserves
1 teaspoon vanilla extract
1 fresh peach, for garnish

Directions:
In a large bowl, whip heavy cream and sugar with a hand mixer until the mixture forms peaks.  Cover with plastic wrap and put in the refrigerator.

In another large bowl, mix cream cheese, vanilla, and peach perverse. Whip until ingredients are completely combined and fluffy.  Fold the peach mixture into the whipped cream.  Refrigerate until ready to serve.

To serve, divide among glasses (should make about 4 servings).  Top with slices of fresh peach.

TV Commercial Workout

     Another common excuse for not exercising is the TV.  It sounds silly but I have often found myself sunken  down into the couch in front of the TV not willing to move.  Here's a NO EXCUSES workout that is done during commercials.  That way, you can still watch your favorite show and still get in a little exercise.  My husband and I have actually done this several times and it was really fun!  It's a great way to add some fun to a lazy TV night.
    When we first started this, we followed the "plan" that we found.  Eventually, we changed it a little to fit more of what we wanted from a workout.  Click this link to see the original TV workout.  Below, is what we changed and of course, make the workout about YOU!  Start small and as the exercises get easier, bump it up!

TV Commercial Workout

Match the commercial type to the exercise.  Try to do the exercise for the entire commercial.  Take a water break at any time!

Car = Jog in place

Fashion/Shopping = Jumping jacks

Beauty = Lunges

Food/Restaurant = Crunches

Jewelry = Squats

Travel = Hip raises

TV show = High knees

Movie trailer = Russian twists

Fitness/Gym = Plank

French Toast Rolls

     As I begin this post, I realize that I'm apparently on a chocolate hazelnut spread and French Toast kick.  This particular recipe combines those two delicious ingredients into one extra yummy breakfast!  I love this recipe because it's super easy and uses ingredients commonly found in the house.  This recipe is also fun because you can mix up the filling for whatever you like or have on hand.  Enjoy!

French Toast Rolls

Ingredients:
Sliced bread (any type will work, I use whole wheat or grain)
Reduced fat cream cheese
Chocolate hazelnut spread
Fresh fruit (I usually have strawberries and blueberries around but any fruit would work)
Ground cinnamon and sugar (I love cinnamon so my mix in half and half)
Egg, beaten with a splash of milk

Directions:
Trim the crusts off each slice of bread.  Save these crusts in the freezer for homemade bread crumbs!  Chop you fresh fruit into small pieces.  Spread the cinnamon sugar mixture out onto a plate.  Beat your egg with a dash of milk in a bowl.

Heat a griddle or non-stick skillet over medium heat.  Spray a little non-stick spray for good measure.  Spread a little chocolate hazelnut spread OR cream cheese on one edge of a slice of bread.  Top with some of your fresh fruit.  Roll the bread up to make a fruit filled stick.  Dip the stick into egg mixture and carefully place in the pan.  Roll the stick over as it cooks.  The French Toast roll should golden brown all the way around.

While the rolls are still warm, roll them around in the cinnamon sugar mix.  Eat immediately!  Feel free to mix up the fillings.  We usually make half chocolate and strawberry and half cream cheese and blueberry.  Yum-o!

Chocolate-Hazelnut Cookie Cups

     Everybody loves chocolate!  It seems that the new chocolate craze is chocolate-hazelnut spread.  All you really need to do is open the lid and dip.  You could choose apple slices, strawberries, French Toast, or just a spoon :)  This recipe combines an ooey-gooey cookie with this new found heaven dip.  It's very easy and stores well for parties, midnight snacks throughout the week (or in my house...eat them all before someone sees!!!!).  This recipe was originally found on Daisy Chubb's Tea and Treats. Enjoy!

Chocolate-Hazelnut Cookie Cups

Ingredients: (this recipes yields about a 12 cookies)
1/2 cup softened butter
1/2 white sugar
1/2 cup packed brown sugar
1 egg, room temperature
1 tablespoon vanilla extract
1 1/2 cups of all purpose flour
1 teaspoon baking soda
pinch of salt
Jar of chocolate-hazelnut spread (each cookie will take about 1 teaspoon filling)

Special equipment:
Shot glass
Regular sized muffin tin

Directions:
Preheat the oven to 350 degrees.  Grease muffin tin with non stick spray.

Using a hand or stand mixer, cream softened butter, white and brown sugar.  It should be light and fluffy when done.  Beat in egg and vanilla until everything is incorporated well.  Finally add the dry ingredients.  Break this up into batches....first add baking soda, salt, and 1/2 cup of flour.  Mix thoroughly.  Stop the mixer and add another 1/2 cup of flour.  Mix and repeat one more time so that the 1 1/2 cup of flour is mixed into the batter.

Use your hands to roll the dough into golf ball sized balls.  If the batter gets a little sticky, dip your hands in a little bit of tap water.  Place each ball in a muffin tin hole.  Do not press them down, just sit them in there.


Bake for 10-12 minutes or until golden brown around the edges.  Carefully remove the muffin tin from the oven and let it sit for a few minutes.  Using the shot glass, press pockets into each cookie.  This should be easy since the cookie is still a little warm.  Twist the glass if it feels like its sticking to the dough.  Fill each pocket with 1 teaspoon of chocolate hazelnut spread.

Let the cookies cool for 5-10 minutes.  This will allow the spread to harden a little bit.  Use a butter knife to gently pop each cookie out and onto a plate or storage container.

Monterrey Chicken

     One thing that I always have in the freezer is boneless chicken breast.  Not only is this protein super versatile, super sturdy, but it also goes on sale pretty frequently.  I also just discovered the meat section at Sam's Club!  I honestly don't have a membership card, but I can piggy back off of my dad's :) Whenever I need chicken, wine, beer, or classroom supplies, I plan a family trip to Sam's.
     Although I absolutely love cooking and eating chicken, it sometimes becomes routine and boring.  Some of my favorite chicken recipes are Low Calorie Chicken and Cheese, Simple Chicken Salad, and Chicken Fried Rice.  Check them out!
     Today's post is something to kick up the mundane chicken dinner.  It's easy to do and really gives this protein a lovely southwest flavor.  I found this original recipe on "All Things Simple."  Enjoy!

Monterrey Chicken
Ingredients:
2 boneless, skinless chicken breasts
1/8 c. barbecue sauce (I use Sweet Baby Ray's original)
1/8 c. real bacon bits
1/2 c. colby and jack cheese, shredded
7 oz. can (or half of 1 14 oz. can) Rotel tomatoes, drained (If you don't want the spice, substitute for canned, diced tomatoes)
Marinade: 1/8 c. olive oil, 1 T. soy sauce, 1 tsp. McCormick Montreal Steak Seasoning

Directions:
Marinade your thawed chicken in a freezer bag.  I usually let this sit in the fridge for about 30 minutes.  The longer it sits, the saltier it gets.  Keep that in mind.  Now, here you have a choice.  You can even pan sear, bake, or grill your chicken breast.  I usually grill if I have a little time to sit outside (also depends on the weather).  I have also baked the chicken in a 400 degree oven for about 15 minutes.  I prefer to under-cook the meat a little bit since it's going back in the oven with all of the toppings.  This is up to you and whatever you are comfortable with!

Let the chicken rest for a minute, to cool (just enough to handle) and trap in the yummy fluids created during cooking.  Now top each chicken breast with barbecue sauce, tomatoes, bacon bits, and cheese.  Place the yummy goodness back into the oven (or if you grilled, into a 400 degree preheated oven) for about 5 minutes.  The cheese should be nice and melty!  Serve hot and with your favorite sides and veggies!

Casual Friday

     For this ...in the closet post, I am celebrating summer vacation where I can wear jeans EVERY day!  Don't get me wrong, I enjoy dressing up and putting on my "teacher clothes," but what woman doesn't love a pair of jeans that fit just right?!?!  I call this outfit Casual Friday because it can also be worn to work (if you're blessed enough to have a job that will let the jeans have Fridays).
     Not only do I love these jeans, but the top is one of my favorite finds!  It's simple black and white color blocking is so versatile.  Here I dressed it down, but I can totally see this top with a black maxi shirt, a pair of black dress pants, or a pair of black shorts.  Here's where I found them all!

Jeans - Pacsun (get them buy one get free!!!)

Shirt - Rainbow Clothing (pretty recently)

Shoes - Rainbow Clothing (pretty recently)

Simple French Toast

     If you have read any other post of my blog, you may be aware that I love breakfast.  All breakfast is delicious and should be eaten at all times of day!  They are all my favorite but one thing that I love to make and eat is french toast.  It's very easy and often overlooked by many home cooks.  It's quick and can be made with household ingredients without any crazy preparation.  Below is my standard french toast recipe.  I usually top it with fruit, sugar free syrup, and a dollop of fat free cool whip.  You can of course top them with whatever you like!  Enjoy.

Simple French Toast
Ingredients:
4 slices of bread, 2 per person (any style will do...I usually use whole wheat or whole grain because that's what I have on hand.  This is a great way to use any leftover "specialty" bread that you bought for a particular recipe.)
2 eggs
1 tablespoon of ground cinnamon
1/4 cup of milk

Directions:
In a bowl (big enough to dunk your bread), whisk together eggs, cinnamon, and milk.

Preheat a non-stick skillet or griddle over medium heat.  Spray a little non-stick for good measure.  You want the pan hot when the bread hits it to create the outer crust of tastiness.

Dunk each piece of bread, one at a time, in the egg mixture.  You're not making scrambled eggs, so let the excess drip off for a second.  Carefully place the bread down on the hot skillet.  After about 1-2 minutes, flip it over.  You should see a marble-y, golden color on each side.  As always, adjust for your taste!

Place your two pieces of (now) french toast on a plate and add your toppings.  Eat up!

Frozen Banana Yogurt

   One thing that we struggle with is healthy desserts.  I know it sounds like an oxymoron but it can be done...and can be deliciously!  On an episode of my new favorite show, The Kitchen (on Food Network) Geoffery Zakarian made an amazingly healthy and fast banana frozen yogurt.  Of course, I had to try it immediately!  It was awesome and something that I will make frequently (until my blender bit the dust a few weeks later).  Anyways, here it is and try it so soon!  It's the perfect summer indulgence.



Frozen Banana Yogurt
Ingredients:
3 ripe banana, cut into pieces
1/2 cup plain Greek yogurt (full fat is best, but I always have the low fat kind in the fridge)
1/4 cup reduced fat creamy peanut butter
1/2 cup chocolate-hazelnut spread

Directions:
Place bananas in a single layer and freeze for several hours (or overnight).

Put the bananas in a blender and puree.  Add the yogurt and peanut butter.  Continue blending until everything is combined and smooth.  Transfer to a bowl.

Swirl in the chocolate-hazelnut spread.  Freeze in an airtight container until ready to serve.  Enjoy!