November 9- Hearty Rice Minestrone

Finally, a cold rainy afternoon!

 Nothing warms you up better than snuggling up indoors and eating a warm bowl of homemade soup. This soup is an easy, quick, delicious meal, perfect for a chilly day. 

           Hearty Rice Minestrone 

1 can (13.75 oz) chicken broth

2 1/2 cups water

1 can (28oz) crushed tomatoes

1 cup instant whole-grain brown Minute Rice

1 can (15.25 oz) kidney beans, drained

1 10oz pkg frozen mixed vegetables

1/2 tsp dried oregano leaves

1/4 tsp black pepper

3 small potatoes (optional)

Bring broth, water, and tomatoes to a boil in a large saucepan on med-high heat. 

If you are using potatoes, cut them into desired size and add them to the pot. 

Allow potatoes to cook a few minutes to begin softening. 

Stir in remaining ingredients and return to a boil. Reduce heat to low. Cover and simmer 5 minutes. Remove from heat and let stand 5 more minutes. Stir.

November 7-Grilled Orange Chicken

Tonight's dinner was AMAZING. It was easy, health, and deeeelicous. 

I have been away from my kitchen for far too long. 

Grilled Orange Chicken

1.5 lb boneless, skinless chicken breast cutlets

1/2 orange, chopped into segments

1/4 cup olive oil

1/4 cup orange juice

1/2 lime (juice)

3 garlic cloves, minced

1 tsp dried thyme

1 tsp dried oregano

1 tsp salt

1 tsp black pepper

Combine all ingredients in a ziplock bag and massage thoroughly. Place the bag in the refrigerator and allow the chicken to marinate for at least an hour. I left mine overnight, while the chicken was thawing. Remove chicken from the marinade and grill on a George Foreman Grill until chicken is cooked through.                  Served with garlic roasted carrots and steamed white rice. 

October 29- Autumn Vegetable Soup

I love sweet potatoes, squash, and just about every harvest veggie, so I decided to whip up an autumn soup. I didn't follow a recipe and definitely added too much seasoning (the last soup I made on my own was a little bland...definitely overcompensated this time). We liked it, but both agreed that next time I will go a little lighter on the spices and throw in some penne noodles to give it that extra oomph. 

I haven't graduated from novice level quite yet. There is always room for growth. 

October 17-White Chili Soup

All summer long I look forward to fall so that I can eat lots and lots of soup. In celebration of cooler temperatures, I whipped up this comforting chili.

Easy White Chicken Chili

3 boneless, skinless chicken breasts

1 can chicken broth

1 tbsp olive oil

1 onion, chopped or 3 tbsp onion flakes

1 small can chopped chiles

1 tsp minced garlic

1 pinch oregano

2 tsp chili powder

3/4 tsp cumin

2 cans of white beans

1/4 cup milk (optional; I added this for a creamier consistency)

Cook chicken breasts in broth (boil). Remove and shred into small pieces. Return to broth. Add olive oil, chiles, garlic, onion, oregano, chili powder, and cumin. Cook 15-20 minutes. Add beans and cook 15 minutes more. Serve. Top with grated cheese, sour cream, avocado, and or salsa. 

Where have I been?

It may appear that I've dropped off the face of the earth for the past month and that's because I have (or at least I feel like it). The past month has consisted of nonstop travel for my job and has taken me away from the kitchen turned me into a take-out or table-for-one eat-in type of gal. As I wrap up travel season 2012, I reenter the blog world with a list of my top travel meals.

Top Travel Meals of 2012

7. Snacks, snacks, snacks. 

Okay, so it's not technically a meal but I would be lost without these treats. Emerald Cocoa Roasted Almonds, Luna Bars, Smucker's Peanut Butter mini packets, and apples. 

6. Hampton Inn's Hot and Ready Breakfast

Free for guests and always ready when you are. Yum. 

5. Chick-fil-A Chargrilled Chicken Sandwich

This is the best fast-food option out there. The service is great, the food is tasty, and the restaurants are always clean. They also have free wi-fi.  Chick-fil-A may not be the most ideal spot to answer emails, but it's a great option when you need it!

4. Caribou Coffee Breakfast

When I was in Denver, someone recommended that I try out Caribou Coffee. (It is a large chain but hasn't made it's way to my neck of the woods.) My flight out of Denver left at 8:00am, which meant that I had to get to the airport extra early to return my rental car, check in, and find my gate. By the time I found my gate I was hungry for breakfast and saw a Caribou Coffee. I wandered inside and was delighted to find a variety of oatmeal on the menu (my favorite). Oatmeal with almonds to warm my belly while the airline staff de-iced my plane...yes please!

3. Panera Bread's You-Pick-Two Combos

I always stand in front of the counter for a few minutes, staring at the menu with a dazed look on my face because everything always looks so good. You can pick any two of Panera's soups, salads, or half sandwiches, combined with a side of chips, bread, or an apple. I always opt for the soup and the apple, but the second option always stumps me. Free wi-fi, coffee, tea...Panera is a good place to go to lunch, get some work done, but feel cozy and relaxed the entire time.

2. The Brigantine, Coronado, CA

A few weeks ago I found myself with a free afternoon in San Diego and I knew I'd be stupid not to search out some seafood. With the help of the sweet little lady at the guest information center, I enjoyed a fresh catch and a wonderful seaside afternoon. 

1. Subway's Oven Roasted Chicken Breast Sandwich

Sure it may not be the fanciest of fare, but this trusty entree has been my main go-to meal when I'm in a rush. It's fresh, it's filling, it can be thrown into an oversized purse and nibbled on when a spare moment arises. It seems that you can spot a Subway on every corner from LA to NYC.

September 19-A Lesson in Spaghetti Squash

I've heard that spaghetti squash is a delicious, healthy, low-carb alternative to noodles and I've been wanting to try it for a while. My hubby wasn't too keen on the idea, and was out for the evening, so I thought tonight would be the perfect chance to try it out. I figured I had nothing to lose. If I experienced an epic fail I'd heat up a Hot Pocket. 

It proved to be a good lesson. I think that next time it will turn out much better. It was edible and the sauce made it tasty, but the "noodles" probably weren't cooked as long as they should have been. 

Spaghetti squash can be baked, boiled, or microwaved. I decided to bake mine. Recommended baking time is 30-45 minutes on 375. The rine was soft after 35 minutes so I scraped the "noodles" out then. It really felt done, but I think it could've used the extra 10 minutes. I'll get it next time! 

How to bake Spaghetti Squash

1. Cut spaghetti squash in half and remove seeds and pulp.

2. Lay in a baking dish and lay squash cut-side down in 1/2inch water.

3. Bake on 375 for 30-45 minutes.

4. Carefully remove squash and use a fork to scrape the flesh from the rind. The cooked flesh will fall apart like spaghetti noodles.

5. Serve however you like it! Use the squash in any recipe you would use noodles for. 

September 17-Italian Chicken

I may be a newbie to the blog world, but I've quickly grown to love it. It's like a little neighborhood of cooks, mommies, crafters, and writers! I was blog-browsing and stumbled across this scrumptious recipe for Italian Chicken  by blogger Jill (Thanks!). 

As I write this, my belly is full and completely satisfied. What a delicious dish!

Italian Chicken

(This recipe is based on the measurements I used. Some are slightly different than the original.)

4 large boneless, skinless chicken breasts

5 roma tomatoes, cored and chopped

3 garlic cloves, thinly sliced

1 small jar artichoke hearts, drained

1 tbsp extra virgin olive oil

1 tsp Splenda or sugar

2 tbsp flour

salt and pepper

basil

mozzarella cheese, shredded

1. Combine tomatoes, garlic, artichoke hearts, olive oil, sugar, flour, and salt and pepper in a bowl.

2. Season chicken with salt and pepper. Lay in a baking dish, with tomato mixture.

3. Bake at 350 for 30-40 minutes, until chicken is almost done.

4. Add mozzarella cheese and basil. Return to oven and bake for an additional 5-10 minutes until cheese is golden and vegetables are caramelized. 

5. Enjoy!