When I meal plan, I often forget about a side dish. I get inspired by something on Pinterest and plan it and then forget the side.
This week, I was on the ball. I remembered (every day!!) to plan something to go along with the main.
This roasted cauliflower dish looked east and healthy so I decided to give it a try.
I chopped the cauliflower up into pieces.
I then added the olive oil, lemon juice, salt, pepper and garlic and mixed it all together.
Next I put it onto a baking sheet and baked in the oven.
When the cauliflower was done, I took it out and sprinkled it with the Parmesan. I don’t think I out quite enough Parmesan on though.
This dish was a healthy and easy side to prepare. Matt and I enjoyed it, but Chloe did not. But that’s ok. I will be making this again in the future!
What cauliflower dishes do you like?
I’ve made this recipe a few times but never blogged about it. It’s time now to share this delicious meal. The recipe is from pinch of yum.
The recipe starts out with sautéing the onion, then adding the garlic, quinoa and chili powder.
The broth is added and the quinoa is cooked for about 20 minutes.
While the quinoa is cooking, the shrimp is cooked in butter with chili powder. Right before the shrimp is done cooking, garlic is added to the pan. (Note: I had some raw shrimp and some cooked shrimp, so I cooked my raw first and added the cooked halfway through)
The shrimp is put off to the side and the butter sauce is made in the same pan. The remaining butter is melted and the garlic is added. And the sauce is done!
Once the quinoa was done, I added the shrimp and all of the butter sauce and mixed it all up. I didn’t bother with the parsley as I didn’t have any. Once served into bowls, I added some lemon juice. My 2 year old loves this dish. And although it’s made with butter, it’s actually fairly healthy.
Both my daughter and I love cucumbers and pickles. So when I stumbled upon this recipe for sweet and spicy cucumbers, I knew I was going to have to try them!
They are quite easy to make and are a great healthy snack.
You start out by peeling, halving and slicing the cucumbers. I halved the recipe as I only had 1 and 3/4 cucumbers.
The slices are placed in a colander over a bowl. They are then sprinkled with salt, stirred and put in the fridge for an hour.
While the cucumbers sit in the fridge, the sauce is made. The vinegar, water, sugar and red pepper flakes are boiled and then simmered until reduced.
Once the sauce is done, it is removed from the heat and the red onions are added.
After an hour, the cucumbers are taken out and patted dry. The sauce is added and stirred in.
Then, the cucumbers are done!
These were a tasty snack! My daughter also loved them!
Mmmmm brownies! Recently, I was in a baking mood. Seeing this recipe convinced me I wanted to make brownies!
The first step was to melt the butter in a pan. Then add it to the cocoa powder and combine.
Then the rest of the ingredients are added and it is mixed until just combined.
The batter is poured into a greased and floured dish and baked in the oven. So easy!
The ideal time to make the icing is while the brownies bake. The ingredients are put into a bowl and mixed. I added a little extra water to get the consistency I was looking for.
After the brownies have cooled, they are iced. I put mine into the fridge after they were iced, but not before I tried one! Of course I forgot to take a picture because I was too excited about trying a brownie!
I love using my slow cooker. But I don’t do it very often. I decided to pull it out to try this slow cooker salsa verde pork.
It is a very easy and tasty recipe.
In my typical fashion, I changed a few things. The recipe called for pork loin but I had a bunch of chops I wanted to use up. Also, it said to cook on low for 8 hours. I cooked mine on medium high for about 6. The last hour I had it on low.
The first step is seasoning the pork with salt and placing it into the slow cooker.
Then the salsa verde is poured over and the green chiles are added. <
It is also sprinkled with cumin.
After it’s done cooking, the pork is shredded. I used two forks and it separated very easily! When I was finished, I put the pork back into the slow cooker and assembled the toppings.
We used whole wheat small tortillas and topped them with cheddar cheese, sour cream and cilantro.
When we finally sat down to eat, I was too hungry and excited to remember to take a picture of the final product. Oops!
This pork was really tasty and was a hit with my husband. My daughter liked it, but it was too spicy for her to eat.
Although it’s only mid September, my Pinterest and Facebook are full of fall and Halloween activities. I’ve been feeling a bit uninspired lately and seeing all these fall activities gave me ideas to try. I saw this activity for using handprints to make trees and thought it was perfect for Chloe.
The first step was getting everything set up. I drew the tree trunk with a brown marker, set out the paint and had a bowl of water for washing her hand. I also had some pieces of paper for her to paint while her hand prints were drying and for after she was done.
I got Chloe in an apron, painted her hand and we placed it down a few times.
I rinsed her hand off and painted it yellow and we made more prints. Then I decided that the prints should dry for a few minutes before doing the last colour. I gave Chloe a sheet of paper and let her play with the three colours (orange, red and yellow).
While she was doing that, I talked to her about how leaves change colour and had her look out the door and see our tree that has green leaves with a few that are changing colour.
After a few minutes, I brought back the tree and painted Chloe’s hand orange. We did the prints and then I moved it out of the way.
I gave her more paper to paint on and then encouraged her to get messy and use her hands.
Chloe loved this activity and wanted to keep doing it. I really should do more stuff with her like this…