Chicken, veggies, and rice with peanut sauce recipe

not much color, but plenty of flavor

1 1/2 cup cauliflower florets
8 oz can bamboo shoots
8 oz chicken breast, cut into large chunks
1 cup brown rice
1 T olive oil
1/2 cup peanut butter
1/4 cup lite coconut milk
1/4 cup rice vinegar
1 t low sodium soy sauce (you can add up to 2 T if not restricting sodium)
1 t chili garlic sauce (add more if you want spicy, or add some red pepper flakes)
1 clove of garlic, crushed or pureed
1 t sesame oil

Start cooking rice. While rice is cooking, whisk together peanut butter, coconut milk, vinegar, soy sauce, chili garlic sauce, garlic, and sesame oil in a medium sized bowl. Set aside. Heat a large skillet on high heat. Add olive oil when pan is heated. Add cauliflower and bamboo shoots. Saute for a minute or two, then add 2 oz of water to the pan and cover for a couple more minutes until the cauliflower is steamed, but still a bit crunchy. Add the chicken breast and move stuff around just until the the chicken has no more pink on it. Turn the heat off. Fold the peanut sauce into the chicken and veggies, and cover. Let the meat rest for 5-10 minutes or until the rice is done. You can mix the rice directly into the pan once it's finished cooking, or serve them separately. The nutrition info is for 1/4 of the recipe. One serving is around 1 1/2 cups.

Chunky slow cooker spaghetti sauce recipe

OMGSPAGHETTI!

I realized way later that I forgot to put dried onions in this. I usually do, but I spaced it this time. It tastes fine either way.

7 oz tomato sauce
14 oz canned diced tomatoes (no salt added)
3 cloves of garlic, crushed or pureed
1 zucchini, chopped
2 veggie burger patties, torn into small pieces, or 1/2 cup veggie ground round
3 T olive oil
1/4 cup red wine
1 T Italian seasoning

Combine all ingredients in a slow cooker and cook on low heat for at least 6 hours. This recipe cooks down to about 3 cups of sauce. The nutrition info is for one half cup of sauce. Just the sauce, no pasta.

What we ate: 06-27-14

Breakfast: strawberry yogurt, cherries
Lunch: spinach salad, banana
Dinner: leftover spaghetti, Hot Pockets mac and cheese snackers
Snacks/desserts: donut, honey roasted peanuts
Beverages: water, cherry Coke

Jeremy had some leftover spaghetti, and I don't know what else. We microwaved it still in the disposable container thing, and ate directly out of it, passing it back and forth while watching King of the Hill. Because that's how we roll.

I spent 89 cents on the donut, and 75 cents on the cherry Coke. We have a soda and candy machine in our building's laundry room, which I am glad I usually forget about.

We have no more leftovers, so I guess I actually have to cook tomorrow. Thinking about chicken with veggies, rice, and peanut sauce. I will have to remember to thaw some chicken and the coconut milk before work tomorrow.

What we ate 06-26-14

Breakfast: green bean and cheddar quiche
Lunch: spinach salad and strawberry yogurt
Dinner: spaghetti
Snacks/desserts: honey roasted peanuts, cinnamon roll ice cream with goat milk caramel
Beverages: water

Jeremy had oatmeal for breakfast, a tuna sandwich for lunch, and for dinner he had a slice of quiche and spaghetti sauce on steamed cauliflower.

The spinach salad I had for lunch was a kit that comes packaged in a bowl with the dressing and all of the toppings. It has dried pears and cranberries, pecans, feta, and balsamic vinaigrette. They normally cost $3.99, which is a bit steep, but when they get marked down to $1.99 I like to pick up a couple for fast lunches.

Green bean and cheddar quiche

Very clever dinner...

Green beans are not something I have ever put in quiche before. Spinach, yes. Broccoli, yes. Peas, sure. But I had a can of French cut green beans, and none of the other previously names green things. So I went with it. Green beans typically pair well with plenty of dairy products and fat. This quiche is no exception.

I halved the recipe for pie crust that was printed on the back of my all-purpose flour bag, reduced the salt, and replaced the shortening with coconut oil (because, again, this was what I had). It has a very slight coconut flavor, which isn't altogether unpleasant. I used to use this recipe for quiche, but over time I have adjusted some of the proportions to make it slightly firmer and have more room for veggies.

1 cup all purpose flour
1/3 cup coconut oil
5 T cold water
1/4 t salt
3 eggs
1 cup half and half
1 14 oz can of French cut green beans
2 oz white cheddar with black pepper
pinch of nutmeg

Preheat oven to 425 degrees. Use a pastry blender to mix together coconut oil, salt, and flour in a medium sized bowl, until well incorporated.  Mix in cold water a little bit at a time until it feels like a nice dough ball. Roll out the crust and place it in a pie pan. Or just do what I did and smoosh it relatively flatly into the pie pan for a "rustic" look. Grate the cheese, drain the green beans, and mix them together in the pie crust. Whisk together the eggs, half and half, and nutmeg. If your cheese does not already contain black pepper, I'd recommend adding some at this juncture. Pour the egg mixture over the cheese and beans. Bake at 425 for 15 minutes, then reduce the heat to 350 and bake for another 25 minutes. Let it cool a while before you cut it. Nutrition info is for 1/6th of quiche.

What we ate 06-25-14

I sort of puttered around for too long yesterday morning. I had to leave for work at 6:40 and basically started getting ready at 6:30. So breakfast and lunch were a bit sad, but did the job.

Breakfast: a pear and some reduced fat Cheez-its
Lunch: peanut butter and honey sandwich, radishes
Dinner: green bean and cheddar quiche (I'll post the recipe tonight)
Snacks: honey roasted peanuts, cinnamon roll ice cream with goat milk caramel
Beverages: water, Crystal Light

Jeremy also had quiche, and I am fairly certain he had oatmeal for breakfast and a tuna sandwich for lunch.

Grocery run

Here's what I got:

4 organic strawberry yogurts on manager's special $.49 each ($1.96)
2 spinach salad kits on manager's special $1.99 each ($3.98)
12 oz. cauliflower florets on manager's special $1.49
 2 lbs cherries $6.01
3 bananas $.88
6 limes, reduced for quick sale $.99
1 zucchini $.61
Pint of B&J' s cinnamon bun ice cream $2.99

Total: $18.91

Meals and snacks for 06-24-14

Breakfast: carrot and cranberry granola with milk
Lunch: strawberry Greek yogurt with fresh strawberries and sliced banana
Dinner: chili cheese casserole
Snacks/desserts: crunchy PB with pita crisps, macaroni and cheese snackers (Little triangles of bread stuffed with mac and cheese. Why must you be so delicious!?)
Beverages: Coke Zero, water, Crystal Light

I have no idea what Jeremy ate besides the casserole.

Chili cheese casserole recipe

I mean, this barely even qualifies as a recipe, but it turned out nice, so I'll post it.

2 cups chili (I used leftover vegetarian chili)
4 oz shredded cheese
4 corn tortillas

Preheat oven to 350 degrees. Spread 1 cup of chili in a small casserole dish. Top with two corn tortillas. You can cut them into strips if they fit weird. Sprinkle with half the cheese. Repeat with a second layer of chili, tortillas, and then cheese. Cover with foil. Bake it for 30 minutes. You can also make this one ahead, and put it in the fridge until dinnertime, as I did. Nutrition info is for 1/2 the recipe.

Inventory for 06-24-14

Protein:
5 5oz cans tuna in water
3 oz PB2 (defatted powdered peanut butter)
16 oz creamy peanut butter
8 oz crunchy peanut butter
1.5 oz cashew butter
1 cup red lentils
1 1/2 cups green split peas
1 1/2 cups yellow split peas
1 1/2 cups black beans
2 cups dried chickpeas
2 cups pintos
1 lbs frozen chicken tenderloins
5 eggs
*2 Yves veggie burgers

Dairy:
*1 quart cups 2% milk
*1/4 cup gorgonzola
1.5 cups parmesan cheese
7 oz Lancashire cheese
4 oz shredded mozzarella
4 oz fiesta blend cheese
*4 oz black pepper white cheddar
7 oz jalapeno havarti
*3 cups half and half

Fruits and Veggies:
1 lb radishes
*1/2 head butter lettuce
1 14 oz can French cut green beans
8 oz sliced water chestnuts
8 oz sliced bamboo shoots
1 14 oz can diced tomatoes with basil and oregano
2 cans diced tomatoes in juice
1 7 oz box tomato sauce
2.5 cups dried cranberries
*2 small lemons
*1 banana
*1/2 lb strawberries
1 lb frozen mixed vegetables (broccoli, carrots, cauliflower, zucchini)

Grains:
*6 slices buttermilk bread
3/4 canister old fashioned oats
2 lbs all purpose flour
1/2 box Cocoa Krispies
*1/2 box shredded wheat
1 lb penne pasta
1 1/2 lbs spaghetti
2 1/4 cups brown rice
5 lb white rice
1 1/4 lb shell pasta
1/2 cups whole wheat pearl couscous
2 cups steel cut oats
1.5 cups teff grain
3 1/4 lbs pearl couscous
*8 white corn tortillas

Oils, fats, sweeteners, and baking staples:
12 oz olive oil
1 cup coconut oil
1/2 cups veg oil
Baking soda
Baking powder
Corn starch
1/2 cup brown sugar
90 sucralose packets
1/2 cup cocoa powder
1.5 cups powdered sugar
8 yeast packets
1 T honey

Snacks and desserts:
*1/2 cup whole grain pita crisps
*1/2 cups rosemary and olive oil crackers
6 oz reduced fat cheese crackers
*Jalapeno stuffed green olives
Single serve frozen mini pancakes
Hot Pockets macaroni and cheese Snackers

Convenience foods:
1 pouch Kraft Homestyle creamy alfredo mac and cheese
2 7 oz blueberry pancake mixes
2 Apple spice instant oatmeal pouches
1 cake mix
1 can frosting

Dressings and condiments: 
Red taco sauce
Green taco sauce
Goat's milk caramel sauce
Yellow mustard
Sweet hot mustard
Honey mustard pretzel dip
Gyoza dipping sauce
Raspberry walnut vinaigrette
Fat free herb dressing
balsamic vinaigrette
Lite Italian dressing
*11 oz apricot preserves
Ginger sesame dressing
light mayo
Dill relish
BBQ sauce

Sauces and cooking staples:
1/2 cup lightly salted breadcrumbs
12 oz balsamic vinegar
1/2 cup sausage gravy mix
3 jars sodium free chicken bouillon
*1/2 cup frozen coconut milk
21 frozen crushed garlic cubes
Red and white wine
Teriyaki sauce
Mild soy sauce
Rice wine vinegar
Black sesame oil
Sriracha
Worcestershire sauce
*Mesquite marinade
Chili garlic sauce
Hoisin sauce

Also, lots of seasonings, sugar free drink mix, energy drinks, tea, instant coffee, cider and cocoa mix.

Items marked with an asterisk are things that need to be used up soon, or things I would like to use up because we've had them since time immortal.

I used up the rest of the crock pot vegetarian chili in a casserole for dinner tonight. Recipe to follow.

Meals for 06-23-14

Breakfast: carrot and cranberry granola with milk
Lunch: leftover chicken sausage and bean soup, grilled cheese sandwich, nectarine
Dinner: tuna salad, crackers, pear, banana
Snacks/desserts: none today
Beverages: Coke Zero, water

I was worried about getting the tuna salad through TSA. They are usually pretty ok when it comes to employee lunches, but every now and then you get that one TSA employee that is super by the book. I have heard stories. No issues today though. 

I know Jeremy ate the rest of the whole-jar-of-salsa chicken and rice for lunch, and he skipped breakfast. He left no clues as to what he had for dinner, other than a dirty saucepan in the sink.

He says his GFR is still at 23, which is good. I had been under the mistaken belief that they would not refer him out for pre-transplant testing until it dropped to 20 or lower, but it turns out that he just won't get credit for time on the transplant list until then. If it works out that we can find a live donor, then it may not ever be an issue.

Tomorrow I don't work until 2, so I may just spend part of the morning doing another pantry/fridge/freezer inventory. The single biggest money saving strategy I employ when it comes to food is to plan my meals based on what we already have.

Meals and snacks for 06-22-14

Jeremy made dinner

Jeremy made dinner last night. His recipe is a closely guarded secret, but I know for sure there was chicken, brown rice, reduced fat sour cream, and an entire jar of salsa. I liked it, anyway.

After dinner we walked to Yogurtland on Broadway. I stumbled upon this website called Raise.com, where you can buy previously loved gift cards at below face value. I bought a 10$ card to Yogurtland, because we either go there or to Menchie's once a week on average. It cost me $8.80, and the shipping was super fast. We spent $10.92 total, so after the gift card discount it was $9.72. I'll be keeping my eyes open for more Yogurtland gift cards on there. Jeremy got the new raspberry lemonade sorbet topped with pineapple and mandarin oranges, and I got peanut butter cookies and cream with cookie dough balls and chocolate sauce.

Here's what I ate yesterday:

Breakfast: French toast with cherry pear compote
Lunch: coconut Greek yogurt, had boiled egg, cherries and strawberries
Dinner: Jeremy's chicken, salsa, sour cream and rice stuff
Snacks/desserts: frozen yogurt with toppings
Beverages: Crystal Light, water

Jeremy had French toast for breakfast also, and I think he had lunch, but I'm not entirely sure. He did mention drinking one of the energy drinks that was on top of the fridge.

Today I am working the late shift at the airport, so I won't be cooking anything. Just eating some leftovers, maybe make a sandwich for work. Whatever.

Jeremy is at his kidney doctor now. He said he's getting referrals to begin the transplant process. That must mean his GFR has dropped to 20 or below. It's kind of good, but I don't know that we are financially ready for this. I don't know if we would ever be. He is also supposed to get surgery to remove a cataract in about 6 weeks.

French toast with cherry pear compote

This is worth getting up early for, people.

French Toast

4 slices of bread (we used Franz old fashioned buttermilk)
2 eggs
1/4 cup half and half
1 t cinnamon
1/2 t nutmeg
1 T oil

Beat together eggs, half and half, and seasonings. Pour half of it into a plate or shallow bowl. Heat a skillet on medium. Add half of the oil. Soak two slices of bread in the egg mixture, and cook until each side is golden brown. Add the remaining oil to the pan, and egg mixture to the plate, and repeat with the other two slices of bread. This recipe makes two servings. Nutrition info is for two slices of toast. You can add powdered sugar on top to taste. The NI does not include powdered sugar.

Cherry Pear Compote

1 cup pitted cherries
1 ripe pear, peeled and sliced
1/4 cup water
zest and juice of one small lemon (about 2 T juice)
1 T cornstarch
1 t honey

Combine all ingredients in a small saucepan and simmer over medium heat for about 15 minutes until fruit is soft and sauce has thickened. Allow to cool for a few minutes before serving. Nutrition info is for 1/2 of the recipe.

This compote would also be awesome on it's own, served over a scoop of vanilla ice cream, on top of your oatmeal, whatever. The lemon gives it a nice tangy summery flavor.