Giveaway at Kitchen Stewardship

Hi all! I've been learning a lot from the Kitchen Stewardship blog about super foods and nutrition. Right now she is giving away a book called Real Food: What to Eat and Why by Nina Planck. How awesome is that?! If you're interested in the book, click here. If you want to find out more about the Kitchen Stewardship blog, you can find the site here.

Chicken with Gingered Brown Rice

I made this chicken with gingered brown rice for dinner last night. While my husband didn't like it as much as the tomato soup from Monday, he thought it was pretty good. I REALLY enjoyed the rice. It was my first time using crystallized ginger and I thought it added a nice flavor. Be aware that this is a sweeter meal due to the orange marmalade and ginger. I got this recipe from the Betty Crocker Whole Grains cookbook. I would make it again, but perhaps just cut the chicken into smaller pieces.

Ingredients:

1 cup uncooked long-grain brown rice
2 1/2 cup water
2 tablespoons orange juice (I used a little more than that)
1 small onion, finely choppen (1/4 cup)
3 tablespoons finely chopped crystallized ginger
2 tablespoons chopped fresh parsley
3/4 teaspoons chopped fresh thyme
4 boneless skinless chicken breasts
3 tablespoons orange marmalade (use a low-sugar version)
1 tablespoon canola oil (I used olive oil)

1. Cook brown rice in water as directed on package

2. Heat oven to 350 degrees. Spray 8-inch square (2 quart) glass baking dish with cooking spray. In 2-quart saucepan, heat 1 tablespoon orange juice to boiling over medium heat. Cook onion in orange juice 1 to 2 minutes, stirring frequently, until crisp-tender. Stil in cooked rice, ginger, parsley, thyme and remaining 1 tablespoon orange juice.

3. Spoon rice mixture into baking dish. Place chicken breasts on rice mixture. In small bowl, mix marmalade and oil; brush over chicken.

4. Cover baking dish with foil; bake 25 minutes. Remove cover; bake 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (170 degrees).

Question: In which recipes do you use ginger? I have some left over now and don't want to waste it if possible. Leave a comment if you have any ideas!

PS- I'm posting this recipe on the Kitchen Stewardship blog as a part of her October Fest Carnival of Super Foods. Check it out!

Fresh Tomato Soup

Last night when I asked Ryan if he had any requests for dinner this week, he said he wanted grilled cheese sandwiches and tomato soup. Normally, we use Campbell's tomato soup made with milk instead of water. I admit, I do really like that version of the soup. However, I wanted to try making a tomato soup on my own. I found this recipe for Fresh Tomato Soup in the Better Homes and Gardens Cook Book.

Ryan rated this soup at a 7-8 out of 10...his only complaint was that it wasn't exactly like the Campbell's. I LOVED it! I'd definitely make this again. I did alter the recipe a bit, which I will indicate in red.

Fresh Tomato Soup

Ingredients:
3 medium tomatoes, peeled and quartered (I used 5 tomatoes)
1 1/2 cups water (I used Swanson low-sodium organic chicken broth)
1/2 cup chopped onion (1 medium)
1/2 cup chopped celery (1 stalk)
1/2 of a 6-ounce can tomato paste
2 tablespoons snipped fresh cilantro
2 teaspoons instant chicken bouillon granules (Swanson broth)
1 teaspoon sugar
few dashes bottled hot pepper sauce

1. In a large saucepan combine tomato, broth, onion, celery, tomato paste, cilantro, sugar and hot pepper sauce. Bring to boiling, reduce heat. Simmer, covered, about 20 minutes or until celery and onion are tender. Remove from heat; cool for 10 minutes.

2. Place half of tomato mixture in a blender or food processor (I used the Magic Bullet). Cover and blend or process until smooth. Repeat wiht the remaining mixture. Return all to the saucepan; heat through. If desired, garnish with additional cilantro.

Menu Plan Monday: 1st Time!

I've been planning out our dinners for the last month or so and am really enjoying the process. It helps me in several ways. I waste less time each day wondering what we should have for dinner. I save money because I know exactly what I need to buy at the grocery store and I also cut down the number of trips I need to take to pick up groceries.

This is the first time I've actually participated in Menu Plan Monday though. No, I didn't think of this idea on my own. Check out Laura's blog at I'm an Organizing Junkie for all the details and tons of other recipes for Menu Plan Monday.


So, here is what I have planned for this week. I'm trying to gradually increase the number of homemade meals we have, because in the past we ate mainly packaged meals or ate out at restaurants. I realize that we still do this, but we're taking babysteps toward healthy meals!

Monday: Fresh Tomato Soup, Grilled Cheese Sandwiches

Tuesday: YOYO (You're on your own) because I have water aerobics class that evening.

Wednesday: Chicken with Gingered Brown Rice

Thursday: Bag Meal

Friday: Tuna Sandwiches- for me only as Ryan will be going out with friends

Saturday: Prime Rib Dinner at my Grandma Carol's house

Sunday: Leftovers or eating at my mom's

How do you plan out your meals each week? Do you go day-by-day or are you super organized and have them planned out far in advance? Leave a comment if you have an extra minute :)

Experience Life Magazine: Skimming the Truth

I know, I haven't blogged in a REALLY long time. Sorry! And this post is a little different from what I usually write. I just read this really interesting article in Experience Life magazine (which is put out by Lifetime Fitness). It's about dairy products and they refute the common assumption that skim milk and low or non-fat dairy is better for you. I had not heard this before, so let me know what you think!

Experience Life Magazine: Skimming the Truth

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