Wow, it’s been a really long time! I was with a friend last week and we were talking about food and clean eating and I decided that before the end of this week I would try a new clean meal and blog it. Well we tried the new meal and here I am blogging about it but it is really nothing to post about. Magazine recopies always get ya. It looks so good in the picture with the perfect lighting, perfect cut of meat and the steam rising up from the professionally plated meal. To top it off it was pork and we all know that Jeff does not love pork. With that beautiful picture I thought for sure this would be the meal to change his mind about pork. Wrong Wrong Wrong!!! However, being the incredibly loving, easy going and thoughtful husband that he is he sat there and ate the bland, boring pork without a single complaint and very little teasing.



Just in case you feel like a bland pork dinner here you go...


Thai Pork & Papaya over Couscous (serves 4)

7.6 oz whole-wheat coucous
1/2 lb pork tenderloin, sliced into 1/2 in strips
1tsp EVOO
2 tsp low-sodium soy sauce
1 Papaya peeled, seeds removed cut into 1/2 cubes
1/2 tsp ground ginger
3 cloves garlic, minced

One:  In a medium saucepan, bring 1 1/2 cups of water to a boil.  Stir in coucous, cover and remove from heat.  Let sit for 5 min then fluff with a fork.

Two:  In a large non-stick skillet, heat oil on medium for 1 minute.  Add soy sauce, ginger, garlic and pork and cook for 3 to 4 minutes, occasionally flipping pork strips until meat is cooked through.

Three:  Place 1 cup of coucouse on plate, top with 2 oz of pork and 1/2 cup of papaya.

The $6.00 Papaya was not really on the budget this week.  But I used some mixed fruit that after I removed the meat from the skillet I heated in the juices.  For me the fruit was the best part. 

This meal need a lot of work.  I like the concept but it needs a ton more flavor.  I am thinking that making the Thai sauce with double the ginger and using it more as a marinade before grilling might be a better chioce for us. 

Until Next Time....

So do not worry about tomorrow; for tomorrow will care for itself. Each day has enough trouble of its own. Matthew 6:34

I have found myself in a state of sadness and loss of direction.  Before I left Utah I was feeling like I was getting into a groove of stay at home mom, serving at my church, cooking dinner every night and loving on my husband and son.  Since we have moved here I have come up with several proactive plans of meeting people, getting involved and enjoying this season of transition and as much as I hate to admit it, all of my plans have failed. 

My biggest struggle right now is William.  He is angry and I think rightfully so.  In the matter of a couple of weeks we turned his life upside down.  We took him from family, friends, best friend Max, school, church family, big roomy house, and an awesome yard to play in.  Through this whole moving process we have continued to encourage each other, assure and reassure each other that things are fine and are going to be fine and as long as we are together we will be okay.  And as much as all of that is true its just a way to cover up our real feelings and not deal with them. 

The truth is I am not fine.  I am sad and lonely.  William is angry and grieving for all he has lost.  Jeff really likes it here, is enjoying his job and excelling at it.  But I know he has to cap that excitement because William and I do not share in it.  The Boswell3 are a mess and now that I have acknowledged that, I pray that God gives me the wisdom and strength to clean it up.

I do not have a clean meal for you today and I hope that I can get back to clean eating soon.  I do have a easy crock pot chicken recipe to share with you and a request for prayer.  Pray for the Boswell3 to get through this season, learn to really love on each other, be understanding of each others feelings and to push into God knowing that He will get us through this time.


1 can chicken broth in crock pot, 1 - 2 pounds of boneless skinless chicken breast, sprinkle 1 packet of Italian dressing mix over top.  Cook on low for 6 hours (depending on crock pot).

Until Next Time....

So do not worry about tomorrow; for tomorrow will care for itself. Each day has enough trouble of its own. Matthew 6:34

Crockpot Roast Beef & Leek Sandwiches

It's been a better week, well kind of.  William is really liking his TaeKwonDo and he got a red stripe this week.  After 5 stripes he will move up to a orange belt.  Jeff is good, he came home yesterday and was telling me they just stood around in the office chatting and enjoying conversation.  It's not something he has experienced for a while.  In Utah it was all about get your jobs and get to work.  He feels like he is in a different world.  As for me, still bored and lonely but adjusting.  I am spreading out any errands to get me out of the house more.  And, I took on the small but crucial task of preparing communion at the church we have been attending.  It's progress.

Crockpot Roast Beef & Leek Sandwiches
Clean Eating November/December 2011

2lb lean beef pot roast, eye of round roast or other lean beef roast, trimmed of visible fat
2 cups low-sodium beef broth
4 cups thinly sliced leeks, white and light green parts only, rinsed well
8 whole-grain kaiser-style buns, halved through center
4 cups baby arugula

Pantry Staples:
3 cloves garlic, minced
Sea salt and ground pepper to taste

One:  Add beef,  broth, 1 cup water, and garlic to crockpot.  Cover and cook on low for 5-6 hours, turning once, until beef is tender and pulls apart easily when tested with a fork.  During final 30 minutes of cooking, add leeks, submerging in broth.

Two:  Remove beef and transfer to a large bowl; let rest until slightly cooled, about 5 minutes. Using 2 forks, shred beef into small pieces.  Return beef to crockpot, stirring to coat in broth.  Season with salt and pepper, cover and heat until warmed through.

Clean Eating recommends toasting the buns, topping your sandwich with arugula and serving with a bowl of the juice for dipping.

With the leftovers I made burritos by adding a little tomato paste and taco seasoning.

Until Next Time....

So do not worry about tomorrow; for tomorrow will care for itself. Each day has enough trouble of its own. Matthew 6:34

Not your Mama's Spaghetti

It finally happened, I had a bit of a break down over the weekend.  Yes, I miss all of you so much that I cried (thanks Donna Kirchoff for being there for that).  Today started out with a bit of a pity party but as the day progressed and with the help of a little retail therapy I am feeling much better.  I have been working on couponing and I have to tell you there is some joy in getting your receipt showing a savings of $46.35.  I don't think I will ever be on the show "Extreme Couponing" but I know there is money to be saved at the grocery store. 


I finally got my copy of Clean Eating November/December it was a bit delayed due to the change of address.  There are several really good meals in here that my boys and I will be trying.  There is a section of 5 ingredient meals and the Spaghetti & Spicy Cajun Meatballs sounded delicious.  However, I felt that since my fridge is full of veggies I would add a few more ingredients to the mix.


Ingredients:


5 cups boxed or jarred unsalted diced tomatoes - I used a can of Fire Roasted Diced Tomatoes and a Jar of tomatoes from our garden back in Utah (tear, tear).
1/2 lb raw shrimp, peeled, deveined and tails removed
1 lb extra-lean ground pork
2 tbsp salt free Cajun style seasoning - I used closer to 5 tbsp Mrs. Dash Extra Spicy Seasoning
12 oz whole-wheat, corn or brown rice spaghetti


Pantry Staples - (I guess listing them as staples allows you to call this a 5 Ingredient meal.)
Olive oil cooking spray
4 cloves of garlic, minced, divided
Sea salt and fresh round pepper to Taste


Additional veggies that I added
Handful of fresh mushrooms
Half white onion, chopped
Bunch of Spinach, stems removed, chopped


Instructions:
ONE:  Heat medium sauce pan on medium-high and coat with cooking spray, add 2 cloves of garlic and cook for 1 minute, stirring.  Add tomatoes, stir and bring to a simmer. (This is where I added my mushrooms and onion)  Reduce heat and cook for 25-30 minutes, stirring occasionally.  Season with salt and pepper.


TWO:  Preheat oven to 425.  Line a large baking sheet with parchment paper.  In the bowl of a food processor, pulse shrimp into small chunks.  Add pork, Cajun seasoning, remaining 2 cloves of garlic and salt and pepper; pulse until combined.  Scoop 2 tbsp of mixture, roll into a ball and place on baking sheet.  Should yield approximately 24 meatballs.  Mist tops of meatballs with cooking spray.  Bake for 8-10 minutes, until golden brown and cooked through.


THREE:  Cook pasta according to package directions.  Scoop spaghetti onto serving plate and top with meatballs and tomato sauce.

It was really good!! I loved it and is very low calorie and fat.  If you following their instructions and serving suggestions of; 1 cup pasta, 4 meatballs and 1/2 cup sauce you get;

Calories 383, Total Fat:4g, Sat Fat: 1g, Carbs 45g, Fiber 2g, Sugars:1g, Protein: 36g, Sodium; 153mg, Cholesterol: 117mg.

This is one of those meals that makes me so very thankful for my son who will eat just about anything.

Until Next Time....

So do not worry about tomorrow; for tomorrow will care for itself. Each day has enough trouble of its own. Matthew 6:34

 

Changes Changes Changes

I am sitting here typing and deleting, typing and deleting.  Where do I begin?  For anyone that does not know, the Boswell3 have moved to Springfield Missouri.  Life has been a whirlwind for a month.  Jeff was not thrilled with his job in Utah and we felt that it was time for a change.  Jeff sent a resume to a company in Missouri and we were really not expecting to move here but God started throwing doors open and here we are.  There was a 3 week time in which Jeff visited Missouri and we packed and moved here.  At this point we have been here a little over 2 weeks, Jeff is really enjoying his job, William is making friends and liking his school and I am wandering around trying to figure out what it is that God has planned for me here in Missouri. 


A little about Springfield.....Its NOT Tooele!  We are no longer stuck with Walmart and Applebees. It is hard to explain but, Springfield has a big city feel in a small town.  There are hundreds of restaurants and limitless places to shop.  I am really loving it.  The location could not be better, we are a half hour from Branson, 2 hours to Kansas City and 2 hours to St. Louis. 


I am not sure what direction to go with my blog since we no longer have our garden (very upsetting). I think maybe some changes are in order.  While I am working that out, here is a clean and very low fat meal for you.


SOUTHWEST MEATBALLS WITH WARM CORN-BLACK BEAN SALSA (Clean Eating October 2011)


Ingredients:
1 lb ground turkey breast
2 large egg whites
1/4 cup whole wheat bread crumbs
1/4 tsp sea salt
1/4 tsp fresh ground pepper
2 tsp olive oil
1 cup frozen yellow or white corn
1 15oz BPA-Free can low sodium black beans, drained and rinsed
2 cups diced vine ripend tomatoes
1/2 cup low sodium chicken broth
1 tbsp fresh lime juice
1 tsp ground cumin
1/4 cup chopped fresh cilantro


Instructions
One:  In a large bowl, combine turkey, egg whites, bread crumbs, salt and pepper and mix well.  Shape into 16 meatballs, each about the size of a golf ball.


Two:  In a large skillet, heat oil on medium-high.  Add meatballs and cook for 3-5 minutes, turning frequently, until browned on all sides.  Add corn, beans, tomatoes, broth, lime juice, and cumin and mix well.  Reduce heat to medium, partially cover and cook for an additional 3 to 5 minutes, until meatballs are cooked through.  Stir in cilantro and serve.


The servings are suggested at 4 meatballs and 1 cup corn and bean mixture.  If followed only 320 calories and 4.5 grams of fat.

This was quick and easy however, not enough flavor for my family.   I added onions and if I make this again I think I will add more seasoning to the meatballs.  A packet of taco seasoning may do the trick.

Until Next Time....

So do not worry about tomorrow; for tomorrow will care for itself. Each day has enough trouble of its own. Matthew 6:34

Its been a while!

Yes its been a while but its summer and life is good.  We just got back into town this afternoon from a wonderful camping trip at the Flaming Gorge.  Have ya been?  If not, it should definitely be on your list of places to see before leaving Utah.  What?  Doesn't everyone have a places to see before leaving Utah list? 


News from the garden....  All is well, everything is growing and veggies are delicious.  When we got home today Jeff picked 3 large bowls of veggies.  I am sure there is a salsa making night in our near future.  For today, Jeff washed, cut, seeded, sliced and bagged peppers for the freezer.  So easy to do, just know that they will not be crunchy but are great in stir-fry, fajitas and making salsa.

Until Next Time....

So do not worry about tomorrow; for tomorrow will care for itself. Each day has enough trouble of its own. Matthew 6:34

Back From Vacation

We had a great week in Scottsdale Arizona.  Complete with a baseball game, aquarium, water park, shopping and pool time.  But, there is nothing like coming home and sleeping in your own bed and tending to your garden.  Here are some garden pictures.  Tonight Jeff said its a little out of control but I love it.  Its time to start making salsa, sauces and canning veggies.  Hope all are well and there will be several new recipes over the next couple of weeks.  We are on a Clean Eating menu also know as vacation detox.

Until Next Time....

So do not worry about tomorrow; for tomorrow will care for itself. Each day has enough trouble of its own. Matthew 6:34