Clean out the fridge Chicken Stirfry

Posted on Aug 23, 2013 | Comments Off on Clean out the fridge Chicken Stirfry

You won’t often see stirfry on my menus- but on any given day a look inside my freezer will show stir fry vegetables, sliced peppers or some similar combination. When I find sales or coupons for frozen vegtables, those are what I stock up on.
Because stirfry is the single most cost effecting, clean out the fridge recipe I have. You can add just about any vegetable. I make rice for my husbandd, which makes an easy grain free meal for me more satisfying for him.

chicken stirfry


1-2 cups cooked protein (leftover chicken, steak, pork that has been cubed)

5 cups vegetables (frozen mix or whatever isin your fridge)

4 tbsp tamari or soy sauce

1 tsp garlic powder

salt and pepper

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Summer Eye of Round Roast

Posted on Aug 22, 2013 | 3 comments


My carnivore husband is always bugging me to include more BEEF in our menu. Eye of round frequently finds its way into my fridge when I’m poking through the grocery store looking for an extra protein.

Usually, I use eye of round for a slow cooker roast. A lean, affordable cut, it is very well suited to the long, slow braising I like for my roasts. Sometimes though (like today), you forget your four year old has a dr’s appointment until 45 min before said appointment. This means that my intended destination for my eye of round roast- my slow cooker- was not an option by the time we got back home.

Solution? A little browse through my pinterest boards reminded me of this recipe from The Domestic Man. My husband has pointed it out before and wanted to try it. I had enough time if we ate a half hour later than normal so decided to give it a try. Let me tell you, this roast is worth every second of that half hour wait. In fact it was SO good, that the next day my 4 year old asked for more “steak” for dinner.

 Summer Eye of Round- Authentic

Summer Eye of Round Roast


4 lb eye of round roast

1 1/2 TBSP kosher salt

3/4 tsp white pepper

1/2 tsp minced garlic

1 tsp garlic powder

1 tsp smoked paprika

1 tsp thyme



  1. remove roast from fridge
  2. preheat oven to 500 degrees
  3. place roast in a baking dish and pat roast dry with paper towels
  4. combine seasonings in a small bowl and rub roast with mix
  5. Cook uncovered at 500 degrees for 7 minutes per pound.
  6. Turn off oven and leave for 2 1/2 hours- DO NOT open oven.
  7. Check temperature with a meat thermometer.


If your oven does not retain heat well, you can turn your oven to its lowest setting for a similar effect- just monitor for doneness.


For more on what I’m cooking this week, check out my weekly menu. What are you having for dinner?


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Easy Open Faced Egg Salad Sandwich

Posted on Aug 21, 2013 | Comments Off on Easy Open Faced Egg Salad Sandwich

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I’m a big fan of meal planning- it saves money, time and energy.


I don’t always WANT what I’ve planned. I’m sure you’ve  been there…you  have all the ingredients, it’s what you planned, you don’t really want to have to think about it…..

But it’s just not what you’re wanting. What to do?

Food should be fun, satisfying. It should be a problem or something that makes you feel guilty. So while the bulk of what I eat is grain, dairy, and legume free, I don’t consider that to be a hard and fast rule. Although I plan my meals, I don’t consider that list permanent either.

Earlier this week, I just didn’t feel like having what I’d planned for lunch. No biggie. One of the advantages of having done a decent amount of food prep on Sunday and Monday is that I have options during the rest of the week! Since hard boiled eggs are a staple around my house, this egg salad sandwich was an easy one.


Open Faced Egg Sandwich


2 hard boiled eggs

1 tbsp homemade zesty yogurt dressing

1-2 tbsp finely diced red onion

small handful of cherub, cherry, or grape tomatoes, halved or quatered based on preference

sprinkle of parsley

salt and pepper

dash of garlic powder

1 slice of bread of choice


  1. peel eggs, and mash in a small bowl.
  2. add dressing, salt, pepper, parsley and garlic powder and mix well.
  3. add tomatoes and red onion, mixing just enough to evenly distribute.
  4. lay bread on a plate and top with egg mixture.

Simple, creamy, and satisfying, this is a fabulous and protein packed lunch. It must have looked good because my four year old kept stealing bites!

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Roasted Tomatoes

Posted on Aug 20, 2013 | 2 comments

This easy, simple side dish can be used for any meal and is perfect for late summer meals eaten outside.


Last weekend we decided to bite the bullet and take our four year old to his first movie- Planes.

For my busy, restless munchkin that was going to be a long 90 minutes- no matter how engaging the film was. To set us up for success, I decided on the 11 am Sunday matinee hoping attendance would be low just in case it didn’t go well.

There was one hitch in that plan- getting my husband up and out the door by 10:30 am on a Sunday is normally a mission doomed to failure. I found myself at 9:15 am staring at his still sleeping shape under the covers considering ice water. But that probably wouldn’t get us a very cheerful trip to the movies, would it?

Instead, I popped out to the kitchen and whipped up a quick breakfast that filled the house with scent of cooking food. And I threatened to eat his if he didn’t get up. This very basic recipe is my go to side dish in cases like this. Delicious, easy to adjust seasoning based on the main dish, and simple to prepare and pop in the oven.

Roasted Tomatoes


about 2 cups cherub/grape/cherry tomatoes, halved

1 tbsp coconut or olive oil

1/4 red onion, finely diced

salt and pepper


  1. preheat oven to 375
  2. combine all ingredients in a bowl, mix until tomatoes are well coated with oil.
  3. add mixture to a baking dish or cast iron pan (I like using my cast iron for this recipe)
  4. cook for 15-20 min or until tomato skins have split

I’ll be honest, if there’s something else in the oven I just toss these in at whatever temp for 15 or so minutes. It’s pretty fool proof. I also like seasoning with Italian herbs, garlic, or bacon. For a more substantial side dish, just add another vegetable like broccoli or cauliflower and prepare exactly the same way.



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Weekly Menu- Aug 19th

Posted on Aug 19, 2013 | 8 comments

We’re settling into our new routine here in Texas. My little guy doesn’t start school for another week and I’m planning on taking things easy this week and enjoying my time with him. We have some crafts and park visits and gardening on the agenda. This week’s menu includes some of my husband’s favorites so there is a little more starch than I normally aim for. I’m also experimenting with a couple recipes to see how they do in the slow cookers. I have a good bit of produce in my fridge from last week so that’s determined a couple of these dishes.

When I plan my menus, I pick a couple of breakfasts and rotate throughout the week. Dinners with “vegetable” listed are usually roasted or steamed frozen vegetables. I buy them when I find them on sale and have stacks in the chest freezer.


broccoli egg muffins

hard boiled eggs

fruit and yogurt


deli turkey roll ups

green salad with roasted tomato vinegarette

roast beef with sliced veggies and tomatoes


slow cooker chicken cacciatore with green salad and vegetable

eye of round with oven roasted potatoes and maple carrots

slow cooker honey sesame chicken with rice and vegetable

chicken fajita salad with home made refried beans

slow cooker pulled BBQ chicken sandwich with cilantro cole slaw

fried cauliflower, herbed rice and green beans

hamburger patties, rice, vegetable

For a full shopping list, check out my 19 AUG Weekly Menu

Weekly meal plan

Weekly meal plan


Linking up over at Menu Plan Monday

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Sausage, Shrimp and Sprouts

Posted on Aug 19, 2013 | Comments Off on Sausage, Shrimp and Sprouts

Quick, simple, and Paleo friendly, this easy weeknight dish is a go to in our house.

While Brussels sprouts enjoy a hallowed spot in the nightmares of childhood cartoons, they are one of my favorite vegetables. A highlight is that they are one of the few vegetables that I enjoy just as much frozen (therefore year round!).  This incredibly easy dinner is made up of ingredients that I always have stocked in the freezer. So when life happens and my planned meal just isn’t going to happen (or I forgot to turn the slow cooker on, etc), I can pull out a few simple freezer items and put together a delicious, healthy meal for my family.



8 ozs high quality Pork Sausage

1 lb Brussels Sprouts, halved (I use frozen)

1 lb shrimp (again frozen)

1 tsp coconut oil


  1. Brown and break up pork sausage over med high heat until cooked through. Remove from pan. 
  2. Add coconut oil to pan on medium heat. Saute Brussels sprouts  until just tender.
  3. Add shrimp. When the shrimp are half cooked, add back the sausage and cook until shrimp are done.

Serve warm.

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Weekly Menu July 22

Posted on Jul 22, 2013 | Comments Off on Weekly Menu July 22

As I’m trying to get back into the swing of  planning my weekly menu, I’m dealing with a couple of adjustments. At this duty station, we’ve had to find a house off the installation so my husband won’t be coming home for lunch. Between the expense of eating out and his attempts to be a little healthier we’re trying out packed lunches. I’m considering it practice since my little guy will be starting full day school in August.  This means me preparing the lunches…and him remembering to BRING them. That’s been a big, fat FAIL in the past. So we’ll see how it goes. At the same time, I’m learning new grocery stores (and still haven’t made it down to Costco).

**reminder: I pick a couple of breakfasts and lunches each week and alternate as I want to along with leftovers.**


hard boiled eggs and fruit (cantaloupe and berries this week)

breakfast quesadilla


Salad with leftover protein

Meat Rollups with fresh veggies

Chinese chicken salad

Left over Creamy Vegetable, Chicken and Tomato Soup


Easy Chicken Soup (with rice for my bottomless pit of a husband)

Breakfast for dinner: eggs, sweet potato hash, and banana (no grain) pancakes

Slow Cooker Cashew Chicken with carrot noodles

leftover night

Cauliflower Crust Pizza

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