Fervent Foodie

No time for cookin.

March 4, 2011 3 Comments

The last two weeks have been redonkulously busy. SO much going on at work and outside of work, that cooking has fallen lower and LOWWWWEERRRRRRRRRR on my list of to-dos. So sad!

Here’s what I’ve been cosuming:

EGGS
Oatmeal. Oatmeal. Oatmeal.
Morning star chicken patties <3
Broccoli!
Hodge Podge Salads
Luna bars out the wazoo.
Subway
Brueggers
Random frozen dinners from the back of my freezer… pretty sure they were circa 2008.
Chipotle
Jimmy John’s
Panera.
Panera again.

Tonight, I’m going out to dinner with my lovely mom and sister! I’m pretty pumped. We’re headed to a random restaurant I’ve never heard of, but that sounded tasty enough to purchase a Living Social deal for. Even if it’s awful, at least I saved $15… right?!

My goal for next week is to COOK my meals rather than eating out so much. We’ll see how that goes.

Any big plans for the weekend?

Ramblings

Where ya been?

February 26, 2011 3 Comments

Guess who’s been sick all week?

Yeah, it’s me.

Recipes

Chicken & Wild Rice Soup

February 20, 2011 9 Comments

I’ve been meaning to post this recipe for quite a while, but am just now getting around to it. Dang you tax season. Dang you!

This is an incredibly easy soup to throw together, and as and added bonus it’s pretty low cal (not to mention tasty). Boo. ya.

I searched long and hard for wild rice, but could not find any at my grocery store. What the heck is up with that? So, I settled on some Rice a Roni Long Grain & Wild Rice:

I cooked the rice up according to the package directions (subbing in chicken broth for water and omitting the butter).

Then I heated up a large pot, sprayed it down with some cooking spray, and sautéed the following:

1 cup prechopped onion
2/3 cup chopped red bell pepper
1 cup cut carrots
3 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
8 ounces baby bella mushrooms

My grocery store doesn’t have “gourmet” mushrooms, but these baby bellas always do the trick:

All the kids into the pool:

Once the veggies were softened, I added in a splash of chicken stock to decaramelize the brown bits on the bottom of the pan. Once I worked them all off the bottom, I tossed in the rest of the stock, and stirred in:

2 shredded chicken breasts
the cooked Rice A roni
1/4 tsp salt
1/4 tsp black pepper

Awwwwww yeah.

This batch made up four delicious servings, two of which I popped in the freezer.

Cook once, eat fource…errr.. something like that.

Chicken & Wild Rice Soup Ingredients List (serves 4) — inspired by Cooking Light Magazine

4 cups fat-free, less-sodium chicken broth, divided
1 box Rice A Roni wild rice
1 cup prechopped onion
2/3 cup chopped red bell pepper
1 cup chopped carrots
3 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
8 ounces baby bella mushrooms
2 shredded chicken breasts
1/8 teaspoon salt
1/4 teaspoon black pepper

A random questions for ya’ll this evening–anyone have a Griddler? If so, is it worth the $$$ and what model is the best?

Recipes

Chicken & Wild Rice Soup

February 20, 2011 9 Comments

I’ve been meaning to post this recipe for quite a while, but am just now getting around to it. Dang you tax season. Dang you!

This is an incredibly easy soup to throw together, and as and added bonus it’s pretty low cal (not to mention tasty). Boo. ya.

I searched long and hard for wild rice, but could not find any at my grocery store. What the heck is up with that? So, I settled on some Rice a Roni Long Grain & Wild Rice:

I cooked the rice up according to the package directions (subbing in chicken broth for water and omitting the butter).

Then I heated up a large pot, sprayed it down with some cooking spray, and sautéed the following:

1 cup prechopped onion
2/3 cup chopped red bell pepper
1 cup cut carrots
3 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
8 ounces baby bella mushrooms

My grocery store doesn’t have “gourmet” mushrooms, but these baby bellas always do the trick:

All the kids into the pool:

2 shredded chicken breasts
the cooked Rice A roni
1/4 tsp salt
1/4 tsp black pepper

Awwwwww yeah.

This batch made up four delicious servings, two of which I popped in the freezer.

Cook once, eat fource…errr.. something like that.

Chicken & Wild Rice Soup Ingredients List (serves 4) — inspired by Cooking Light Magazine

4 cups fat-free, less-sodium chicken broth, divided
1 box Rice A Roni wild rice
1 cup prechopped onion
2/3 cup chopped red bell pepper
1 cup chopped carrots
3 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
8 ounces baby bella mushrooms
2 shredded chicken breasts
1/8 teaspoon salt
1/4 teaspoon black pepper

A random questions for ya’ll this evening–anyone have a Griddler? If so, is it worth the $$$ and what model is the best?

Ramblings

My big black book

February 17, 2011 17 Comments

I’d like to call it my little black book, but truth be told it’s quite a large black book:

Embarrassed smile …

Before we get into that… I have a question for you guys: Type A or Type B?

Type A: Ambitious, aggressive, business-like, controlling, highly competitive, impatient, preoccupied…. time-conscious, tightly-wound… Geeze Wikipedia, you sure make it sound like a good thing.

Type B: generally patient, relaxed, easy-going, and at times lacking an overriding sense of urgency.

Looking at my coffee table, you might guess that I’m a straight up type B:

What is all this CRAP??

Yes, you might think I was a type B by the amount of disarray and apparent disdain for order….

That is until you realized what I was doing with all this nonsense.

Feast yo eyes.

I may have painstakingly gone through every single copy of Cooking Light, Clean Eating, and Eating Well magazine I’ve accumulated over the past two years (a mere 30-some issues)…..

I MAY have clipped out every single recipe that sounded the teensiest bit tasty…..

And I MAY have filed them away… by category.

Jealoussssss???? Open-mouthed smile

What about you guys? Type A or Type B?

Oh, and lest we not forget TGIF! Party smile

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