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

Shrimp 'n' Spinach Risotto

Not from the garden and not especially great for you but very flavorful.


4 cups reduced-sodium chicken broth
1-1/2 cups chopped fresh mushrooms (I have to leave this out, my boys will not eat them.)
1 small onion, chopped
1 tablespoon butter
3 garlic cloves minced
1 cup uncooked arborio rice
1 package (6oz) baby spinach coarsely chopped
1 pound cooked medium shrimp, pealed and deveined (I sauteed mine in a little butter and garlic powder)
1/2 cup shredded Parmesan cheese
Couple dashes of pepper


In a small saucepan, heat the broth and keep warm.  In a large nonstick skillet, saute mushrooms and onion in butter until tender, about 3 minutes.  Add garlic; cook 1 minute longer.  Add rice; cook and stir for 2-3 minutes (a minimum of 2 minutes or the rice will not cook correctly).  Carefully stir in 1 cup of the heated broth.  Cook and stir until all of the liquid is absorbed.


Add remaining broth 1/2 cup at a time, stirring constantly.  Allow liquid to absorb between additions.  Cook just until risotto is creamy and rice is almost tender, about 20 minutes.


Add the spinach, shrimp, cheese and pepper; cook and stir until spinach is wilted and shrimp are heated through.  Serve immediately.

I don't remember where I got this recipe but I am glad I clipped it.  William had 3 servings if that tells you 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

BLACK BEAN FUDGE CAKE

My Grain Girl friend Amy (check her out.....GrainGirls.blogspot.com) told me about this cake that she got from Clean Eating and like all of you I had my reservations but, its AWESOME!!!  And if you don't trust me check with William.  A 7 year old would not lie about chocolate cake!


Olive oil cooking spray
1 oz dark organic chocolate (70% cocoa or greater)
1 1/2 cups of soft cooked black beans (I used one can)
2 eggs
1 egg white
2 TBSP olive oil
1/4 heaped cup unsweetened cocoa powder
1 tsp baking powder
1 tsp pure vanilla extract
1/4 cup unsweetened applesauce
1/2 cup of raw organic honey
1/4 to 1/2 cup unsalted walnuts, chopped


Preheat oven to 350 and mist an 8 inch square baking dish with cooking spray.  Melt dark chocolate in a small saucepan over low heat with 1tbsp water mixed in. Combine melted chocolate, beans, eggs, egg whites, oil, cocoa powder, baking powder, vanilla, applesauce, and honey in a food processor, process until smooth.  Stir in walnuts and pour mixture into baking dish.    Bake for 30 minutes or until the edges start to pull away from the sides.  Garnish with Greek-style yogurt.

You know me I had to make a few changes, Jeff and William are not big on nuts (no wise cracks please) so I left them out.  Also, I baked mine in my dutch oven.  I try to bake all my cakes in it.  They do not rise as much they would in a cake pan but I have found that they are much more moist.  I'm not big on yogurt so I had it with a scoop of sherbet which is much better for you than ice cream but that's another blog post.

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

Corn Tortillas

Today I also made chicken enchiladas.  Everyone knows how to make enchiladas but here is what I want to share with you....

Mission Yellow Corn Tortillas Ingredients;

Ground corn treated with lime, water, cwllolose gum, propionic acid, benzonic acid, phosphoric acid, dextrose, guar gum and amylase.

Homemade corn tortillas Ingredients;

Corn Masa (White cooked corn, water and lime) and water.

I am not great at making tortillas and they are almost never round but if you are using them for enchiladas who is really going to see the shape and today I layered my enchiladas and pretty much cut them in to squares.  Its fun and William enjoyed helping.  I will be buying a tortilla press soon!

2 cups of instant corn masa
Dash of salt
1 1/8 cups of water
Mix together
Roll in to balls
Put between wax paper or plastic bags coated with flour
Use a rolling pin or glass to roll them out
Put on a medium heated grill or pan
Flip when they are lightly browned
When both sides are lightly browned they are done

 

 

My chicken came out great today.  Lots of onions, some peppers from the garden and a can of roasted diced tomatoes.   Next time I make enchiladas I will use a "clean" sauce.

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

It was a good afternoon for some cooking!

The bad news is that we failed the cauliflower.  Its just did not happen and its a bummer.  We pulled the plants an today I planted some cherry and grape tomatoes in their place.  It's a bit late in the season but we will see how it goes.

Alicia's Pasta Fagioli Soup

1 lb ground Italian turkey sausage, casings removed, crumbled

1 onion

1 garlic clove minced

2 cups of water
1 can great northern beans, drained and rinsed
1 can diced tomatoes, undrained

1 can 14.5 oz reduced sodium chicken broth

1 cup uncooked elbow macaroni (I prefer whole wheat pasta)

1 cup fresh spinach leaves, cut into strips

1-1/2 teaspoons olive oil

1 medium zucchini chopped - From the garden.

Parmesan cheese

Cook meat until no longer pink, drain and set aside.

Saute onion in oil until tender, add garlic and cook 1 more minute.

Add water, beans, tomatoes, broth, macaroni, zucchini and bring o a boil.

Cook uncovered for 8-10 minutes or until macaroni is tender.

Add sausage and spinach.  Cook additional 2-3 minutes and done!

Parmesan make a nice garnish

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

Super easy Taco Soup

This is for my cooking challenged friends;

Just made this and when it cools I am going to put it in to a couple of containers and freeze it.  When you need a fast meal pull it out, put in a pot on low....dinner in no time.

  

2 lbs ground beef, cooked and drained.

Diced green chilies, Whole Kernel Corn Drained, Pinto Beans Drained, Diced Tomatoes (I like the fire roasted), Stewed Tomatoes, Chili beans Not drained, Taco Seasoning, Package of Ranch Dressing. Mix it all in, bring to a boil and its ready to serve or freeze for later.



TA-DA!!!

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



She is so pretty....

One of the many perks of not working is being able to water the garden in the morning without Jeff here to tell me I am doing it wrong.  Look at her grow.  And, there is a vine of something that has come through the fence from the neighbors garden, I don't know what it is but I will be enjoying it!

I could not get my shadow out so I waved good morning!

For Dinner...I made this chicken the other day and it was so easy and yummy.  In my dutch oven I put 1 large can of stewed tomatoes (I think they had garlic and celery seasoning),  a can of diced chilies, 1 sliced onion and 2 large chicken breast.  I cooked on the stove top on low heat for about 50 min.  Low heat for a longer period of time.  You don't want it to boil, that will make you chicken tough.  Took the chicken and tomatoes out, shredded the chicken and cut the tomatoes put it back in the pot.  Added about a cup of instant rice put the lid back on for 15 min.  It was great, opened a can of whole pinto beans, shredded a little cheese and made burritos.  Since there was so much left over I bought some Anaheim peppers, cut the tops off, filled them with the chicken, poured some salsa over the top and tonight I will bake them at 375 for about 40 min.  I can tell, its gonna be good!  This might be my new thing...keep lots of beans, tomatoes, diced chilies and onions in the pantry.  You just can't go wrong.

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

Garden Update

The garden is doing lovely.  We have eaten some broccoli and some peppers and everything else is blooming.  I can't wait to start harvesting, canning and EATING!

Here are a couple shots of Jeff's bean stock.  Its the craziest thing, you look at it in the morning and then again in the evening and you feel like it has grown an inch.  

This week I am doing some major grocery shopping.  There are items on my list that I need to Google because I have no idea what they are.  I have several new recipes that we will be trying and sharing with you. Lots of beans, veggies, rice, couscous and seasonings that we have never used before.  And of course I will be cooking as "clean" as possible.  Wish us luck!

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

It's what's for dinner!

Orange Salmon with Asparagus......this is going to the top of my favorite meals list!

Of course from Clean Eating Mag.  June is such a great issue.

Zest of 1 orange

1/4 cup fresh squeezed orange juice

1/4 cup low sodium soy sauce

2 tsp grated ginger

4 6-oz boneless, skinless salmon fillets

16 asparagus spears, trimmed

Preheat oven to 400

In a small bowl whisk together zest, juice, soy sauce, ginger and set aside.

Cut 4 large pieces of parchment paper and place 1 salmon fillet onto each piece.  Divide asparagus spears evenly among parchment topping fillets.  Spoon marinade over each fillet.   

 Fold up each parchment top and sides.  Place onto baking sheet and bake 15-18 minutes or until salon is solid and firm and asparagus is cooked thoroughly but still al dente. 

You can add whatever side you like, I served mine with roasted garlic couscous and a side salad.

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

Garden is doing great...Here's whats for dinner.

The garden is doing well, we are starting to see lots of yummy veggies.  William had a pepper with dinner tonight that went direct from garden to grill to plate.

Tonight we tried a few new recipes that I want to share with you.....

Since we are working on clean eating I made my own Sweet French salad dressing tonight and it was so easy and tasted wonderful.  I was a bit blown away when I compared my ingredients to the ingredients in the store bought bottle that I have in the fridge.  There really is a lot of  "stuff" in there that you just don't need.  What I like about Sweet French dressing is that it is quick, easy and is great on berries as well as salad.  However, I personally like to put it all together.  Tonight my salad had a mixed organic lettuce blend with extra spinach, shredded carrot, boiled egg, strawberry and cucumber.  I really like it all!

Sweet French Dressing

1/3 cup sugar

1/2 cup vegetable oil

1/4 cup white vinegar

1/4 teaspoon salt

1/4 cup ketchup

1/2 tablespoon Worcestershire sauce 

Whisk all ingredients together until sugar is dissolved and done.

For our main course we had Grilled Chicken with Mango Barbecue Sauce.  Found this recipe in my newest Clean Eating Magazine and I will be making it again.

2 tsp olive oil

1 red onion

3/4 tsp sea salt, divided

1 medium tomato, peeled seeded and chopped

1 mango, peeled and cubed

2 tbsp plus 1 tsp apple cider vinegar 

2 tsp Dijon mustard

6 4-oz boneless, skinless chicken breast

1 lemon halved

olive oil cooking spray

1/2 tsp fresh ground black pepper

1/4 cup water

In a medium sauce pan heat oil on medium.  Add onion and 1/4 tsp salt and cook stirring until softened and lightly browned, 10-12 minutes.  Stir in tomato, mango, vinegar, 1/4 cup water and Dijon.  Bring to boil, then cover and reduce heat to low.  Simmer, covered, for 15 minutes, stirring occasionally.  Remove from heat and let cool slightly before processing in a blender or mini food processor until smooth.  Poor 1/2 up into a bowl to use when grilling chicken and the remainder for use at the table.

Preheat grill to medium.

Rinse chicken and pat dry with a paper towel.  Arrange in a single layer on a tray.  Squeeze juice form 1/2 of lemon over chicken, then lightly mist with cooking spray, sprinkle with salt and peeper.  Flip the chicken over and repeat process.

Grill chicken until cooked through and no longer pink.  During last 5 min of grilling coat with sauce and turn once. 

I really loved this, we had it with steamed veggies and the sauce was a great dip for them as well as the chicken.

Chocolate Banana Freezer Pie...how can you go wrong?  This is also from Clean Eating and I think an excellent summer desert.  The recipe included directions for a Extra-Easy Whole Grain pine crust which sounds great but even on my best day, easy or not I can't make a pie crust.  And I know this and I'm not going to ruin my afternoon by trying and failing.  (That's just me!)

5 small ripe bananas (about 1lb), peeled and broken or cut into small pieces

1/4 cup unsweetened cocoa powder

1 cup light coconut milk

1 tsp pure vanilla extract

1 baked pie crust (I used store bought graham cracker crust)

2 tbsp unsalted dry roasted peanuts (I used sliced almonds)

1 oz dark chocolate (70% or greater), finely chopped

Combine bananas, cocoa, coconut milk and vanilla in the jar of a blender.  Blend until very smooth (like thin cake batter), stopping to scrape down sides of jar and stir mixture 2 or 3 times to ensure all banana is pureed.

Pour banana puree into baked pie crust.  Sprinkle with almonds and chocolate.  Jeff is not a fan of almonds so I only put them on half.  Cover and freeze for a minimum of 4 hours.  Remove pie 30 min prior to serving allowing to thaw at room temperature.

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

Jeff and his Jalapenos!!!

Since today is fathers day I thought I would share with you what Jeff is having for dinner.... 

Jalapenos stuffed with shrimp, cream cheese, onions and taco seasoning.  I really do not know how his belly can take his pepper addiction.  Some nights he ruins his dinner with a pepper that is too hot.  Cracks me up!!!

Love you babe!  Thanks for being such a great dad to our son.

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

Garden/Boswell Update

Starting to feel like summer around here.  We have been doing some fishing, Jeff took his float tube to fish on the side of the freeway and caught 1 bass.  He really loves the float tube.  Baseball is in full swing.  William is doing great.  Bit of a ball hog but he makes some really great plays and its hard to talk to him about his ball hogging.  And I go where my boys go.  Its a good life!

The garden is growing!!!  I am really excited about the bean stock.  We watered this morning and by this afternoon the bean plants have grown an inch.  Cant wait to see them climbing the stock. The rain gutter planter has several spinach and lettuce starts and the herbs are maintaining well.  The rain gutter is really great for the herbs since they do not need large root beds.  Glad we tried this.

We covered the garden with our grass clippings, Jeff read that it will help hold the moisture in and keep the weeds down.  We'll see how it grows.  


I received my 1st Clean Eating magazine this week and I have to tell you I LOVE it.  Big thanks to my Grain Girl friend Amy.  What is Clean Eating???  Here is their definition: The soul of clean eating is consuming food in it most natural state, or as close to it as possible.  It is not a diet; its a lifestyle approach to food and its preparation, leading to an improved life - one meal at a time.  Clean foods contain just one or two ingredients.  Any product with a long ingredient list is human-made and not considered clean.  Cant wait to try some of the meal ideas in here.


Thats todays update.  Hope all of you are well.

How great is this, our pole beans grew an inch in one day.



I feel like ther is room that is not being used.  I'm going to talk Jeff into more plants this week.




Check out our bell pepper.





Broccoli and Cauliflower are growing great.



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