Crockpot Butter Chickpeas and Tofu

My go-to meals often consist of Latin spices in profile. Cumin, chiles, oregano, garlic and onion. However, I'm trying to broaden my spectrum of eating and I've been trying a few Indian dishes lately. This is a completely vegan meal, though while I'm not vegan by any means, I did enjoy it. Tofu is "meaty" enough for me and I used Extra Firm for this recipe. I doubled the seasonings of the original recipe as I'm the seasoning queen, but that's personal preference. Top with fresh cilantro or a dollop of sour cream if you so desire. This would be excellent with homemade (or store bought) naan bread.

Crockpot Butter Chickpeas with Tofu and Rice

adapted from delishknowledge.com

1 package of extra firm tofu 12oz, rinsed, drained and cubed

1 tbsp olive oil

1 medium yellow onion, diced

2 tbsp minced garlic

1 can light coconut milk

1 can garbanzo beans (16oz), rinsed and drained

1 can of tomato puree (15-16oz)

1 tbsp garam masala

1 tsp chili powder

1/2 tsp ground ginger

salt and pepper, to taste

fresh chopped cilantro, for garnish

Remove tofu from package and rinse. Wrap in several layers of paper towel and place a heavy object on top to press excess moisture out. I used the crock of my crock pot. Press for 15 minutes. Slice and cube into bite sizes pieces.

In large pot, heat olive oil over medium heat. Add in diced onions and cook until soft and translucent, approximately 5 minutes. Add in garlic, stir to combine.

Add in coconut milk, tomato puree and all of your seasonings. Stir to combine and cook on medium-low heat until sauce is thicker and has reduced and slightly thickened. Approximately 10-15 minutes.

Open can of garbanzo beans, rinse thoroughly and drain.

Spray crock with non-stick spray and place garbanzo beans and tofu on the bottom. Top with sauce, making sure everything is covered and submersed. Cook on LOW for 4 hours. 

Serve over rice.

Servings: 5

Shredded Chicken Taco Soup - UNDER 300 CALORIES

Yeah, I get it. It's been a few years. Okay, more than a few. Let's just say I'll never be the avid food blogger that's going to have a scheduled day of the week post or a "decadent dessert Friday." I'll pop up when I find something worthy to share, okay? Great! 

I am still battling the bulge. I go up, I go down. I hike, bike, go to the gym and then I vegetate and sit on my butt for a couple of years and pack on the pounds and wonder how I got back to where I started. Who'd of thought?

I tried the low-carb deal and while I lost 8lbs. in two weeks I was MISERABLE. My doctor was a bit crazy to suggest such a torturous diet. Yes yes, you're supposed to have a "lifestyle" change not diet...and low-carb was not about to be my new lifestyle. When artificial sweeteners are thrown at me left and right if I want a damn cookie...no thanks! Even the "natural" type sugars they come out with are a joke and taste awfu. Also...what the hell is psyllium husk and xantham gum and why is it going into my food? I'm a single 27 year old on a "poor median" budget and I love my bread, pasta, beans, cakes and ice cream. So I'm trying it my way. Watching what goes in my mouth, sort of. Working my butt off at the gym (not literally, there's not much back there to work off I'm ashamed to admit) and eating plain eat GOOD food. 

Where have I been? Around...well I just told you part of it. I've hit a minor milestone in my adult life and have been living on my own for nearly two years now, how exciting! All sarcasm aside, it really is awesome.

Okay I'll shut up now and tell you about this dish. I go to work at a warehouse all day long...8-10 hours depending on the day. I battle the bulge afterwards at the gym for an hour (for now, ugh!) and the LAST thing I want is to come home and cook a meal. 

I previously posted a Tacos Amigos Soup Ole which was a mild hit on Pinterest for me. Not that I'm looking to really draw attention to myself, my blog or any of that jazz. I just want to share food that I like and that you just may like too! What's the harm in that? 

This is spicy, delicious and UNDER 300 CALORIES PER SERVING!* If you don't like something? Change it. If you want lower calories, deduct something. Honestly, I don't care. I never follow recipes to a T and I believe ALL recipes (except maybe cakes and cookies, you should follow those correctly) are open for interpretation.

So here's mine. I hope you try it. I hope you like it. 

*Does not include toppings such as sour cream, cheese or avocado.

Shredded Chicken Taco Soup

adapted from skinnymom.com

2 boneless, skinless chicken breasts cooked and shredded (approximately 6 ounces each)

(1) 15oz can Low-Sodium Black Beans, rinsed & drained

(1) 15oz can Low-Sodium Red Kidney Beans, rinsed & drained

(3) 14.5oz can Petite Diced Tomatoes with Green Chiles

(1) 8oz can of No Salt Added Tomato Sauce (I used Hunt's)

(1) 10.5oz package Frozen Sweet Corn (I used Bird's Eye)

1 packet McCormick Original Taco Seasoning (generic would be fine)

1 medium yellow onion, diced

2 tbsp minced garlic

2 tbsp olive oil

1 tsp guajillo pepper seasoning (optional)

1/2 tsp Ancho Chile Powder (optional)

In large pot heat oil over medium heat and cook onions until tender. Add in minced garlic.

Add in all remaining ingredients and stir well to combine. 

Bring to a simmer and then reduce heat to low and let simmer additional 5-10 minutes. 

Serve with your favorite toppings such as shredded cheese, sour cream or avocado slices.

Serves 7 

Nutritional Info per Serving:

284 calories*

48g carbs

2g fat

22g protein

*no toppings. 

Sweet Potato & Bean Chili

I don't know about you, but I am definitely not ready for winter! It has snowed twice so far here in Anchorage, but thankfully it's melted away both times. Well, almost completely away. Our back deck still has about an inch of snow to go, but I'm thinking it will disappear as the week goes on, at least one can hope! I had two sweet potatoes sitting on my counter and typically I take them to work for lunch but I wanted something different. Something hearty and warm. Something delicious! My faithful search engine found exactly what I was looking for, Sweet Potato Chili! Although the original recipe called for strictly black beans I of course changed things up and wouldn't of had this any other way!

Sweet Potato & Bean Chili

adapted from www.eatingwell.com

2 tablespoons olive oil

2 medium-large sweet potatoes, peeled and diced

1 large onion, diced

4 cloves of garlic, minced

1-1/2 tablespoons chili powder

4 teaspoons ground cumin

1/4 teaspoon salt

1 cup chicken broth (substitute with water if desired)

1-1/2 cups water

1-15oz. can black beans, drained and rinsed

1-15oz. can red kidney beans, drained and rinsed

1 can of sweet corn (optional, but does help bulk it up)

2-15oz cans diced tomatoes

4 teaspoons lime juice

1/2 cup chopped fresh cilantro (optional, I used dried)

In large pot heat oil over medium heat. Add sweet potato and onion too cook, stirring often, until onions are soft. Add garlic, chili powder, cumin and salt, and cook stirring constantly for 30 seconds. Add water and stock and bring to a simmer. Cover, reduce heat and maintain a gentle simmer until sweet potatoes are tender, about 10 minutes.

Add beans, tomatoes, corn and lime juice; increase to high heat and return to a simmer, stirring often. Reduce heat and let simmer until thickened. Remove from heat and stir in cilantro if desired.

Serves 4-6

Chocolate Peanut Butter Cobbler.....whaaaat!?!

So to ask if you've discovered Pinterest.com would be a joke, right? Well, I can't say I'm completely obsessed, but I'm pretty close! I enjoy looking at all of the delicious sweet treats from cupcakes to tarts, they suck me in with their pretty photos and this Chocolate Peanut Butter Cobbler was no exception! These are two PERFECT ingredients that go together. I am a Reese's girl through and through, but I don't usually keep them in the house so this was the next best option for a mid-day craving.

I'll admit, I've never made a cobbler so I was a little intimidated. However, the recipe seemed easy and the directions a bit odd at the end, but I thought it came out great. I have reduced the amount of water in the end as mine came out a little runny underneath with the original amount. This is VERY rich and I recommend it warm and served a la mode and oh yes with some chocolate syrup on top!

Chocolate Peanut Butter Cobbler

adapted from culinaryconcoctionsbypeabody.com

1 cup of all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

6 tbsp. hot cocoa mix, divided

1 cup of white sugar, divided

1/2 cup milk

1/2 cup smooth peanut butter

6 tbsp. melted butter

2 tsp. vanilla

1/2 cup brown sugar, loosely packed

1 cup hot water

Preheat oven to 350 degrees.

Combine flour, baking powder, salt, 3 tablespoons of cocoa powder, and 1/2 cup of white sugar.

Stir in milk, peanut butter, butter and vanilla. Mixture should look like a thick brownie mix at this point.

Spread mixture into a lightly greased 8" baking dish and with a spatula even out the batter.

In a small bowl mix 1/2 cup brown sugar, 1/2 cup white sugar and remaining cocoa. 

Sprinkle over batter evenly. Pour 1 cup of hot water over the top. DO NOT STIR!

Bake for 40-45 minutes until the center is slightly firm, but not fluid like liquid. Scoop mixture into serving bowls and serve with with ice cream of choice. 

Corn Dog Mini Muffins

I'll tell you that these weren't exactly easy to photograph. Trying to portray their deliciousness all while thinking these look a lot like boobs was not an easy task. I found myself smirking as I held them up on their little white plate trying to snap a photo. Ah well, whether you think they look like mutant boobs or not is totally up to you. One thing for sure is they're tasty!

I saw these posted by Tablespoon.com and thought they seemed like a simple and easy snack, an easy dinner option, or something to take along to a BBQ because they'll be happening soon! I am going to be making roasted sweet potato and yukon gold french fries to go with thes

e! This is also such a kid friendly snack. What kid doesn't like a hot dog? Don't have all the ingredients? That's okay! You can always use a box mix. I used turkey dogs in these for a healthier version, but you could always use regular hot dogs, polish sausage or even those cocktail wieners. I like mine with a squirt of mustard and ketchup!

Corn Dog Mini Muffins

from happygoodtime.com

1 package of your favorite hot dogs (make sure these are pre-cooked hot dogs)

1 cup all-purpose flour

1 cup yellow cornmeal

1 tablespoon baking powder

2 eggs

1 cup milk

1/3 cup unsweetened apple sauce (you can substitute with vegetable oil or butter)

1/4 cup sugar

1/4 teaspoon salt

Pre-heat your oven to 400 degrees F.

In a large mixing bowl combine flour, cornmeal, salt and baking powder. In another bowl mix toge

ther eggs, milk, sugar and apple sauce. Gently fold in the wet mixture with the dry mixture to coat. Do not over stir, be gentle with your batter! Over stirring with cause tough, dry cornbread.

There will be lumps in your batter. Relax, it's okay!

Spray your muffin tin well with cooking spray or use muffin liners. Fill each muffin cup 3/4 full. Be sure not to fill all the way to the top.

Cut your hot dog into one each pieces. I found that you get 3 good size pieces out of a standard hot dog. Insert hot dog into center of the muffin with the flat side down so they stand nicely.

Bake muffins 10-15 minutes or until done. At the 10 minute mark do the toothpick test to see if they are done. Mine were perfect at 15 minutes, but some ovens run hotter.

Remove from pan while warm to avoid over cooking.

Enjoy with ketchup, mustard or your favorite condiment!

This recipe created 14 standard muffins for me.

Amigos Taco Soup Olé (Crockpot)

I'd like to tell you I slaved away over the stove to make this soup, but to be honest I didn't. We're having a weird winter and spring here in Indiana and its hot hot hot! At least for a native Alaskan like me it is. Lately it's been coasting around 70 degrees here and I'm putting off turning on the air conditioner for as long as I can. I've been keeping busy volunteering and would rather throw a bunch of ingredients together in a crockpot and walk away while I'm out helping animals in need!

Speaking of animals we recently became foster failures and adopted our fo

ster named Checkers. He was previously adopted and returned. I fell in love with him and scooped him up and took him home. After many a drama we tried to find him a home and ultimately I was absolutely torn up over him not being in my life. We filled out the adoption papers and the rest was history! Who is Checkers? Let me share his handsome face with you!

He was hunting flies in this picture, haha. He is a big boy and about eight months old.

Anyway! About this taco soup! It's quick, delicious, and full of flavors! I am a tomato hater, but I think the stewed tomatoes in this worked well and I was OK with eating the big old chunks of em'! For some reason tomatoes are tolerable for me when they're cooked down. The beef gets incredibly tender as it cooks on low for hours. Try this! It's inexpensive and easy. I call it semi-homemade, hehe.

Amigos Taco Soup Olé

adapted from Easy Slow Cooker Recipes (Cookbook Resources)

1 pound of lean ground beef

2 (15 ounce) cans chili beans with liquid

1 (15 ounce) can whole kernel corn with liquid

2 (15 ounce) cans Mexican stewed tomatoes

1 (1o ounce) can diced tomatoes with green chilies

1 packet of ranch dressing mix

1 packet taco seasoning

Shredded cheddar cheese (optional topping)

Sour cream (optional topping)

Brown ground beef in large skilled, drain and transfer to sprayed slow cooker.

Add remaining ingredients and stir well. Cover and cook on LOW for 8 to 10 hours. When serving, sprinkle cheese and/or sour cream over each serving.

Serves 6 to 8.

Party Sandwiches (Crockpot)

So lately my honey and I have been on a food budget as he's our only income while I'm on vacation. I managed to plan my meals cheaply and only spent about $68 at the grocery store for two weeks of dinners (plus other essentials like milk, eggs, etc.) Not too shabby if you ask me! We normally spend $100 or more so I think I did pretty well with what I had. I bought a lot of canned beans, haha! That's okay though, I love beans!

This is a great simple and delicious sandwich. There's no fuss or muss and it really doesn't need any kind of dressings to it. It's plain delicious on a bakery fresh hot d

og bun! This would be even better on a hoagie bun too! I'm really falling in love with my ancient crockpot....I should take her picture some day! Best $3.00 I ever spent!

We ate this with pasta salad, but your sides are endless. Corn on the cob, fresh garden salad, potato chips, the options go to infinity and back!

On to the recipe!

Party Sandwiches

from Easy Slow Cooker Recipes (Cookbook Resources)

3 pounds boneless, skinless chicken thighs

2 tablespoons Caribbean jerk seasoning

1 (10 ounce) package frozen chopped bell peppers and onions

2/3 cup chicken broth

1/4 cup ketchup

1/3 cup packed brown sugar

8 hot dog buns/hoagie buns, split

Rub chicken thighs with jerk seasoning and a little pepper. Place in sprayed slow cooker and add bell peppers and onions.

Combine broth, ketchup and brown sugar in bowl and pour over chicken. Cover and cook on LOW for 6 to 8 hours.

Remove chicken from cooker with slotted spoon and shred chicken using two forks.

Return chicken to slow cooker and mix well. Fill buns with chicken mixture.

Yields 8 sandwiches.

Enjoy!

Smokey White Bean Soup

It's winter and although it's been a very odd and pleasantly warmer winter here in Indiana I still enjoy my hot soups and stews. I'll admit, I've been a bit homesick on this long vacation and one of my favorite smells is my mother's Fifteen Bean Soup and Cornbread. I always joke that I don't like it, but I actually love it. It's comforting, it's homemade, and above all it's delicious! I of course didn't have fifteen different kinds of beans on hand, but I did have some great northern beans and a little bit of navy beans leftover from another meal. Use whatever white bean you'd like, it'll turn out delicious!

This is a nice thick soup that sticks to the ribs and warms the heart. It has great flavors and my house smelled incredible while it was slow cooking on the stove. I am guilty of walking outside just to walk back in and smell the soup!

Smokey White Bean Soup

adapted from whatwereeating.com

1 1/2 tablespoon olive oil

1 yellow onion, diced

2 carrots, diced

2 cloves garlic, minced

1 sprig rosemary

1/4 cup parsley, dried or fresh

1 bay leaf

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1lb. dried small white beans, rinsed and picked through

1 smoked ham hock

8 cups of water, plus extra if needed

1 cup chicken broth

1 teaspoon salt

1 teaspoon ground black pepper

In a large pot heat oil over medium heat. Add diced onions and carrots to pot. Stir. Saute over medium heat 10-15 minutes, stirring occasionally, until the onions are translucent and the carrots are tender.

Add dried white beans, garlic, bay leaf, dried oregano and basil. Stir and cook an additional 3-4 minutes.

Add the ham hock, parsley and rosemary. Cover with 7 cups of water and 1 cup of chicken broth. Add salt and pepper. Stir.

Raise heat to high and bring to a boil. Once you reach a boil reduce heat to medium low and let simmer for 2 1/2 hours or until the beans are tender. If soup gets too thick add additional water.

Once beans are soft remove the ham hock and rosemary sprig. Taste soup and season with additional salt and pepper if desired.

Optional:

Remove ham hock's skin and bone. Chop up ham hock meat and add to the soup, if desired. Smokey deliciousness!

Enjoy!

Philly Cheese Steak Pizza

I try to be smart and budget friendly when planning meals. Cheap and easy is the way to go, but I also want my food to taste good. Better yet, amazing! I usually go to my

trusty Taste of Home Busy Family Cookbook. It was gifted to me when I first moved out of

my parents house and it's been my trusty book ever since. I've tried many recipes and they're pretty easy and budget friendly for the most part. It has all different sections: Beef, Pork, Poultry, Seafood, Meatless, Sides & Salads, and Desserts. Most of them are 30 minutes or less which is pretty awesome! Less time preparing a meal and more time with the kids, spouse, friends, or even your pets.

I liked this pizza. It wasn't the typical Philly Cheese Steak flavor I was

used to, but it intrigued me enough to want to try it. It takes 15 minutes to prep and 15 bake. The crust was mildly sweet and really complimented the tangy Italian dr

essing and gooey mozzarella.

To save more I recommend going online to find some coupons to help you with this recipe. I personally use Couponsuzy.com or visit Pillsbury.com and sign-up to rec

eive coupons to go toward your crescent rolls. Buy the two tubes and you should have enough ingredients to make this dinner at least twice.

Philly Cheese Steak Pizza

from Taste of Home Busy Family Cookbook

1 tube (8 ounces) refrigerated crescent rolls

1 medium green pepper, chopped

1 medium onion, chopped

2 tablespoons olive oil

1/4 teaspoon beef bouillon granules

1/2 pound thinly sliced deli roast beef

1 tablespoon Italian salad dressing

1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Preheat oven to 375 degrees.

Unroll crescent roll dough into one long rectangle; seal perforations. Press onto the bottom and up the sides of an ungreased 13x9 inch baking dish. Bake at 375 degrees for 7-10 minutes or until lightly browned.

Meanwhile, in a large skillet, saute the green pepper, onion in oil and bouillon until vegetables are tender; set aside.

Arrange beef over browned crust. Brush with salad dressing and sprinkle with mozzarella cheese. Bake 4-5 minutes longer or until cheese is melted. Top with green pepper mixture. Cut into squares.

Yields 6 servings.

***Cooks tip: If you have more than enough green pepper mixture, save some in a small container to store for omelettes later in the week!

I was not paid or gifted any linked products. I was not asked to link any of the above websites. I purchased the item(s) with my own personal money and any reviews and/ or recipes above are my own.

Colorful Chicken Chili

I make this chili every time my work has a party and it's a big hit. It's very easy to make and it tastes delicious. I love all of the colors! This makes a nice big pot of chili that could feed a large family with no problems.

Colorful Chicken Chili

1 red or orange bell pepper

1 green bell pepper

1 yellow onion

2-3 boneless skinless chicken breasts

1 can black beans

1 can kidney beans

1 packet McCormick's White Chicken Chili seasoning packet

2 cups frozen corn

1 cup of water

2 tablespoons Olive Oil

Chicken Broth

Salt

Pepper

Sour Cream (optional)

Shredded Cheese (optional)

In large pot heat olive oil over medium heat.

Roughly chop bell peppers and onion, add to pot. Salt and pepper to taste.

Cube chicken into bite size pieces. Add to vegetables. Cook until the chicken is no longer pink.

Add seasoning packet and water, stir to mix thoroughly.

Add can of black beans and kidney beans. Rinse beans first if desired. Use empty cans to measure out chicken broth, add two cans worth of broth to soup.

Add frozen corn.

Bring to a boil.

Cover and let simmer for 10-15 minutes until heated through and chicken is done.

Add more broth or water until desired consistency.

Top with shredded cheese or sour cream if desired.

Serves 8-10

I was not paid or gifted any linked products. I purchased the item with my own personal money and any reviews and/ or recipes above are my own.

Blueberry Muffins

I have been craving blueberry muffins for around two weeks now. While browsing the grocery store I see them in their little plastic containers and all I'd have to do was pick one up and place it in my cart, but I didn't. They've been on my mind almost nightly, yet I nev

er just went and bought some. I knew I could make them at home and that I had the supplies, but I needed motivation. I've been spending almost every day 4+ hours at the local animal shelter helping with the kitties. I've also been fostering a couple kittens and boy do they wear me out! I'm on my fourth set and it's very enriching and warms my heart when I see their adoptive families cuddling them in joy.

Anyway, back to the muffins! I decided today was the day. TODAY I was going to make some Blueberry Muffins. I trusted Google to set me in my direction and it came up with a recipe called "To Die for Blueberry Muffins." It seemed easy and I loved the crumbly bits that went on top before baking.

I may of cooked them a little too long, but they had a slightly crunchy crusty top that was sweet and a super moist center LOADED with blueberries! I kind of like a crust on my muffins so it worked for me. I took a look at others' photos and each one varied. I think these were pretty good and will taste even better once I'm over this cold that's ruining my taste buds!

Blueberry Muffins

recipe posted by Colleen on allrecipes.com

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoon baking powder

1/2 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoon ground cinnamon

Preheat oven to 400 degrees. Grease muffin tins or line with muffin liners.

Combine 1 1/2 cup flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil in 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with the flour mixture.

Fold in the blueberries. Fill muffin cups to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and cinnamon. Mix with fork and sprinkle over muffins before baking.

Bake 20-25 minutes or until done.

Enjoy!

Loaded Baked Potato Casserole

My mother knows I love to cook and Food Network is a pretty good addiction of mine. I don't consider myself a culinary artist by any means. The easier to make, the better! Well....as long as it tastes good. Right? Right! Well my mother gifted me a year's subscription to Paula Deen's magazine, Cooking with Paula Deen. I love Paula. She's a little nutty, but she's funny. She's a mother-in-law I wouldn't mind having. However I don't think I could visit her often because I think my waist line would just expand and I'm working on getting that slimmed down, hehe.

I chose this recipe because it seemed easy and who doesn't love loaded baked potatoes?? Paula don't let me down!

I didn't follow the recipe exactly because I do like to make things from scratch. Can you blame me? It was really good and flavorful. I had to add more seasonings because it only called for pepper. I added more pepper and a little more salt and I even ate it with a dollop of sour cream on top! I apologize for the poor quality of the photos and the tacky tinfoil. Casserole isn't the prettiest or easiest thing to take a photo of.

Loaded Baked Potato Casserole

adapted from Cooking with Paula Deen Sept/Oct 11' issue (original recipe here)

48oz. white potatoes, quartered

8oz. cream cheese

1 1/2 tsp. black pepper

1 tsp. salt

1 rotisserie chicken

2 cups shredded cheddar cheese, divided

1 cup chopped green onion, divided

1 (12oz.) package fresh broccoli florets, divided

6 slices bacon, cooked and crumbled

Preheat oven to 375. Grease a 13x9-inch baking pan.

Peel potatoes if desired. Bring large pot to a boil, salting water if desired. Add quartered potatoes and boil until fork tender.

Drain potatoes. In stand mixer add potatoes and entire package of cream cheese and pepper. Beat until desired consistency.

Add in 1 3/4 cup of shredded chicken, 1 cup of cheese, 2/3 cup green onions, half of broccoli, and half of bacon. Stir to combine. Spread mixture into prepared baking dish.

Sprinkle with remaining chicken, broccoli, bacon, and remaining 1 cup of cheese.

Cover loosely and bake 45 minutes until cheese is melted and casserole is heated through. Top with remaining green onions.

Makes 6-8 servings

Enjoy! :)

Baby Bok Choy and Tofu Stir Fry

So if you haven't discovered Groupon I urge you to check it out! Every day there is a local daily deal where you can get insane discounts! Most are 50% off the original price, but it varies. I snagged a deal for Glacier Valley Farm CSA, which is a community supported agriculture group based right here in Alaska!

I was pretty stoked to try this out. Alaskan grown products? Sweet! I'm trying to be more of a localite, although it's not easy (or cheap). Normally you get a box from them once a week for $35. Product varies depending on season and it's usually around 18lbs. of goodies.

Well, Groupon had a coupon for a discount so I'd only have to pay $17! Pretty sweet, right? I almost wish I would've bought a few as gifts! They sold out within a few hours. Anyway, I picked up my box today and inside I got Alaskan potatoes, sprouts, and tofu. Certified organic goods (non-Alaska): fuji apples, navel oranges, romaine lettuce, chard, baby bok choy, garlic, yellow onions, and zucchini squash. They also put in a newsletter filled with recipes so I was eager to try one! Now I've never had bok choy or tofu.

I was a bit nervous to be honest. More about the tofu than the bok choy. However after making this and trying it out I'm pretty happy with it. Bok choy isn't my favorite leafy vegetable (so far Spinach takes the lead), but it wasn't terrible! I let the tofu cook for awhile (a little too long on one side, oops!) so it got kind of crusty. Yum! The tofu was still different from say chicken. It wasn't horrible, but it wasn't amazing either if that makes sense? I'd eat it again and plan on trying it grilled next. Kabobs perhaps? It's just different! It's less points on the WW program too :P

If you're a tofu lover I'm sure you'd enjoy this. I enjoyed it and it's PACKED full of good for you things! I plan on making this again!



Baby Bok Choy and Tofu Stir Fry
adapted from Glacier Grist (Glacier Valley Farm CSA), May 2011

2-3 tbsp. olive oil
1 yellow onion, sliced
4 cloves garlic, finely chopped
1 tsp. red pepper flakes
1 tsp. ground ginger (or 1 tbsp. fresh ginger, grated)
4oz. firm tofu, sliced into bite size pieces
1/4 cup water
1/4 cup rice wine vinegar
2 tbsp. sugar, white (or honey)
2 tbsp. soy sauce 2 carrots, thinly sliced on the diagonal
1 zucchini squash, thinly sliced on the diagonal
2 baby bok choy, sliced and coarsely chopped


In a small sauce pan combine water, rice wine vinegar, sugar and soy sauce and bring to a simmer. Simmer until sauce thickens (add a little flour if needed). Set aside until ready to use.

Heat the oil over medium heat in a large skillet or wok. Stir in onions and cook for 2-3 minutes.

Add garlic, red pepper flakes, and ginger and cook for 1 more minute.

Stir in tofu and cook until golden brown on all sides, about 5 minutes.

Add carrots to the tofu mixture and cook for another 2 minutes.

Add zucchini and bok choy to skillet and toss to coat.

Pour thickened sauce over vegetables and tofu. Serve over rice (optional).



This recipe can serve 4-6 people.

Weight Watchers Points (per serving, serving 4, does not include rice): 4

Last Minute Easter Cupcakes

So whenever there's a holiday coming up I like to bake something for my co-irk...I mean co-WORKERS! They're usually gobbled up fairly quickly and everybody begins zipping around on a sugar high. Maybe I should invest in some IV's and sugar solution? Hmm...

I found this recipe on Martha Stewart some time ago when looking for holiday (Christmas) recipes. They were just so darn cute and seemed pretty easy I had to make them myself! Of course I took a shortcut with the cake (boxed), as baking and all that jazz during the week isn't really my idea of "fun" in the few hours I'm off of work. However you can always bake your own cake from scratch...I'm sure Martha has a few good ones (recipe links to a vanilla cupcake recipe)! :)

The original recipe uses buttercream, but in all honesty cream cheese frosting is my favorite and it's easier. Feel free to use buttercream if your heart (or rather your stomach) desires! I promise I won't be mad.


Spring Chick Cupcakes
adapted from Martha Stewart

1 box white or yellow cake mix
cupcake liners (cheap ones are good, don't waste your pretty ones here!)
Pull n' Peel Twizzlers (for comb, optional)
black or brown jimmies (for eyes)
yellow or orange M&M's
Cream cheese frosting (see recipe below or store bought)
1 bag sweetened shredded coconut


Bake cupcakes like you normally would. I used cheap liners because I don't like cleaning pans. I used Betty Crocker's Supermoist White Cake Mix. Let cool completely! You must let them cool! Do not be impatient...bad! Bad!

Peel cupcake wrappers off cupcakes. When turned upside-down, each cupcake becomes the body of a chick. Spread cream cheese frosting on top of the cupcake working your way down. Martha suggests using a plate to do this, I simply cupped the chick in my hand. Do whatever you're comfortable with! Use a small offset spatula (or butter knife in my case, haha) to coat the sides thickly with frosting, and then mound more on top to create a dome shape. It's okay if you get crumbs in the frosting, the "feathers" will hide them!

Press toasted shredded coconut into the frosting -- it stands in for fuzzy feathers. Gently pat and press coconut into the frosting letting the excess fall back into the tray.

Place eyes (jimmies) on chicks using your fingers or tweezers. Use yellow or orange M&M's to create the beak. Cut Twizzler's down and place on top if you want combs on your chickies! (For other varieties visit the original recipe)



Cream Cheese Frosting
from Martha Stewart

16oz. cream cheese, softened at room temperature
1 cup confectioner's sugar


Put cream cheese and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 5 to 7 minutes. Use immediately.


*Note: This is not an overly sweet frosting. Feel free to add tiny amounts of more confectioners sugar to get it to the right sweetness.


How to Toast Coconut

1 bag of sweetened shredded coconut
1 cookie sheet


Preheat oven to 300 degrees.

Spread coconut out evenly on cookie sheet and cook for about 20min. stirring the coconut every 5-7min. until the color is nice and golden brown.



Recipe made 12 cupcakes!



***I was not compensated in any way to advertise or link any items above. I am earning nothing from you clicking the links. These are items I bought with my own personal money and wish to share with you.

White Bean Soup with Sautéed Shrimp and Garlic Croutons

I think this is by far one of the most complicated recipes I've made since cooking on my own. The most daunting meal I've ever made was making my first turkey for Thanksgiving! That was just an odd experience, but it was well worth the fuss and muss. This is what that recipe was all about. Time. It took a long time and careful watching, but gosh it was worth it!

It's so nice to make pretty much every layer of a meal homemade. Of course I can't conjure up shrimp on my own, but the soup and croutons were all me. That makes me proud. Someone award me a gold star!

The soup was delicious and creamy. It was perfectly seasoned, even though I didn't have a cheesecloth to bundle my herbs and I used dried instead of fresh. The shrimp although I can only use frozen here (landlocked = lack of fresh seafood) was juicy and succulent. The garlic croutons were full of flavor, crispy yet chewy. Ahhhh I could live off those croutons! I'll never buy stuff from the store again! :)

If you cannot find dry cannellini beans you can use either white navy beans or great northern beans.

Basic Beans

from Fine Cooking Magazine, January 2004

1 1/2 cup dried cannellini beans, sorted through and rinsed

2 bay leaves

2 cloves garlic, smashed

2 to 3 sprigs fresh herbs (rosemary, thyme, and flat-leaf parsley)

1 tsp. kosher salt

Wrap the bay leaves, garlic, and herbs in cheesecloth and tie with twine. Put the beans in a large pot and cover with water by 2 inches (about 2 quarts). Add the herb bundle and the salt. Bring to a boil over high heat.

Lower the heat to maintain a very gentle simmer, cover, and cook until the beans are tender (try biting into one) but not splitting and falling apart, 1 to 2 hours depending on the type of bean (check occasionally to be sure the beans aren't boiling and are covered with liquid; add water if needed).

Discard the herb bundle. Add the beans and their cooking liquid immediately to the soup recipe, or let the beans cool in liquid and refrigerate for up to three days.

White Bean Soup with Sautéed Shrimp & Garlic Croutons

from Fine Cooking Magazine, January 2004

Cooked cannellini beans

5 tablespoons extra-virgin olive oil; plus 1 tbsp. for drizzling

1 large yellow onion, cut into 1/4-inch dice

1 carrots, peeled and cut into 1/4-inch dice

1 inner rib celery, cut into 1/4-inch dice

Salt and ground black pepper

2 cloves garlic, minced

1 tbsp. chopped fresh rosemary

4 tsp. fresh lemon juice; more to taste

2 1/2 cups 3/4-inch diced country bread or baguette (about 6 ounces)

3/4lb. medium shrimp, peeled, deveined, rinsed, and patted dry

Pinch cayenne

Cook the cannellini beans following the Basic Beans method above.

Heat a large, heavy saucepan over medium-high heat for 30 seconds. Add 1 1/2 tbsp. of the oil, along with the onion, carrot, and celery. Season with salt and cook, stirring occasionally, until the vegetables soften and start to brown, about 7 minutes. Add half the garlic and cook for 30 seconds, stirring.

Add the beans and their cooking liquid (there should be about 4 cups liquid; if not, add more water to equal this amount) and half the rosemary. Season well with salt and pepper. Bring to a boil, lower the heat to a bare simmer, and cook for 30 minutes so that the beans soften a little more but don't break up.

Let cool for 10 minutes. Scoop out 1 cup of the beans and set aside. Working in batches, puree the remaining beans and all of the broth in a blender. Transfer the pureed soup and the reserved beans to a clean saucepan and keep warm over low heat. Add the lemon juice and salt and pepper to taste. Thin with water, if necessary, to get the consistency you like.

Heat a large skillet over medium-high heat for 1 minute. Add 1 1/2 tablespoons of the oil and the bread cubes and season well with salt and pepper. Cook, tossing frequently, until the bread starts to brown around the edges, 2 to 3 minutes. Toss in the remaining garlic and continue to cook for 1 minute, tossing well. Transfer to a large plate.

Season the shrimp well with salt and pepper. Add the remaining 2 tablespoons olive oil and the shrimp to the skillet and saute, stirring often, until the shrimp is firm, pink, and slightly browned, 3 to 4 minutes.

Ladle the soup in large, shallow bowls and dust with a pinch of cayenne. Garnish with a few croutons, a portion of the shrimp, a sprinkling of the remaining rosemary, and a drizzle of oil.

Recipe says it serves 4, but could easily serve 6.

Weight Watchers Points (per serving, serving 6): 10 points