The Veggie Meal (Lentil Soup and Homemade Bread)

Okay this is so cheap and veggie friendly and was a huge hit with my meat eating friends even! The toppings at the end gives the feel of a meaty chili without the time, money, or extra calories. :) I hope you guys enjoy this as much as I did!

First we are going to start our bread!

In a large bowl place 3 Cups of Flower, 1 package of Dry Active Yeast, 2 tbls Honey, 1 tsp Salt, 1 1/4 Cup Water. Stir the mixture until it comes together in a ball. Flour your counter and knead the dough for three minutes until the mixture is smooth and comes together well. Wash bowl and oil the inside. Place dough ball in bowl and roll in oil until completely covered. Leave dough in warm area of kitchen for an hour to rise.

*Start your soup!*

Knock dough down and knead again shape in loaf shape. You can use a load pan but I just use a cookie sheet and shape the dough into a log. Cover dough and let rise for another 30 minutes. Cut slits (1/8) into the top of the bread before throwing into your oven. Let cook until bread is brown and crusty on the outside and sounds hallow when you thump with your finger.

Time For the Soup!

In a large pot place on medium high heat with a little oil in the bottom place 2 cups Carrots diced. Add  1 tbls Salt. Once in the pot and you can hear a sizzle turn the heat down to medium and stir frequently until the veggies are soft. If you're in a bit of a hurry cutting your carrots into smaller pieces will cut down the cooking time overall. Add 2 cups of Lentils and 1 cup frozen Black Eyed Peas (I like the green ones!) stir to combine. Add 6 cups of Chicken Stock. Add 1 tbls of Dried Onion, Cumin, Garlic Powder, and Pepper. 2 tbls of Sriracha Hot Chili Sauce and 1 small can of Tomato Puree. Stir to combine and cover mixture for 45 minutes. I like to dice up and serve this with Turkey Bacon and Cilantro Citrus Yogurt Sauce on Top!

Cilantro Citrus Yogurt Sauce
Combine 1/2 cup Greek Yogurt with 1 tbls Chopped Cilantro, Lime and Lemon Juice.

  

Salmon Quinoa Salad

This is super quick and delicious! Its a great way to use a little Salmon and feed a few people. So budget friendly!

No oven for this one! Yay no preheating!

Start by rinsing 1 Cup Quinoa in a mesh strainer under cold water
Place in a saute pan and cook over medium high heat until Quinoa is dry and smells nutty
Add 2 Cups Chicken Stock
Bring to a boil then reduce heat to medium low and simmer for about 15 minutes or until Quinoa is translucent and tender

Take 2 Salmon filets and sprinkle with your favorite Cajun Seasoning
Place in saute pan and cook on each side until Salmon is lighter and color and can flake easily
Flake in a bowl and add to the cooked Quinoa 
Add 1/4 Cup Chopped Parsley
2 tbsp Lemon Juice

YUMM! ENJOY!

Bebe's Chicken and Rice

This is more cheap than anything but soooooo tasty! My grandmother has been cooking this for me for years. Its probably my second favorite close behind her Beef Stew...Yummmm... Okay I'm going to try to stop drooling on my computer lol
*You will need a Can of Cream of Chicken Soup! 

Preheat your oven to 350!!!!

Cut 2 Chicken Breasts into strips and sprinkle with salt and pepper
Place pieces into oven safe pan
Mix one can of Cream of Chicken Soup with one can of Water
Place in oven for 45 minutes or until top is brown and bubbly!

I like to serve this with rice with the chicken and gravy on top! I had left over Lentils with Turkey Bacon. That was the best and I will start making it with this dish!

Hope you guys enjoy! This one is super EASY! :) Have a great Monday!

Food Pics!

Just Keep Swimming!

Coconut Chili Salmon with Cilantro Lime Rice

60 views! Thanks guys!! If you guys have any suggestions or questions you can make comments on here too! I'm going to try to start putting pictures with my posts AND possibly videos! Stick around!

ALLONS-Y!!!!!!

Preheat Oven 325! (You're thanking me again right?) ;)

Step One!

Start your RICE!

1 cup of Brown Rice and 2 cups of Water and 1/4 tbls Salt (I like to put in a small pad of butter)
Put in a saucepan over high heat until the mixture boils
Turn down to simmer (medium low)
Cook for about half an hour! *Start your Fish!*
When liquid is gone and Rice is tender fluff with fork
Add Chopped Cilantro, 1 tbls Reduce Sodium Soy Sauce, 1 tbls Lime Juice

Salmon Time!

Can of Light Coconut Milk
1 Serrano Chili (Seeds and ribs removed, Chopped)
Put mixture in saucepan on medium for 5 minutes.
Salt and Pepper your Salmon Filets 
Place Filets in oven safe pan and pour mixture over top (should almost cover)
Place in Oven for about 20 to 25 minutes (Salmon should flake easily with a fork)

Serve the Salmon on top of the Rice! I like to add a little green onion and a lime wedge!

*P.s Save your coconut milk it makes a great base for rice! Just replace the water!

 

Oh Honey!

Oh! I forgot to explain the local honey and allergies thing! Please click the link below! Let the experts handle the explaining before I hurt myself thinking too much ;)



http://health.howstuffworks.com/diseases-conditions/allergies/allergy-treatments/local-honey-for-allergies2.htm

FIRST BLOG DISH! (Feel the EXCITMENT!)

Mustard and Honey Glazed Chicken with Turkey Bacon Lentils :)

Okay I absolutely adore this dish. It started with with a search online on what to serve with lentils. I love the taste plus the great protein no fat thing :) So any way found a great recipe on Epicurious that was something similar with Salmon. I tweeked it a little to make it more budget and time friendly and including my friend from the value family pack of chicken. Hope you guys enjoy!

By the way I'm going to try to do these meals so your food will end up ready at the same time! I had such a hard time with this at first! So I hope I can help you avoid it!

So go ahead and preheat the oven to 375 no seriously you're going to thank me.

Step one!
 
START YOUR LENTILS!

I'm about to blow your mind with these delicious protein powerhouses but lets start with how ridiculous easy they are to fix!

Cut 3 Strips of Turkey Bacon into small pieces
Place a saucepan on high heat and throw your turkey bacon (I like to throw a little light olive oil to make sure it doesnt stick with it being lean)
Cook down bacon until edges are crisp
Throw in 1 Cup of Lentils and 3 Cups of Water
Lots of salt and cracked black pepper!
Bring to a boil and cover with a tight lid
Set an alarm for 30 minutes (Stir and check on how much water is left and add more if needed throughout)

Honey Mustard Chicken!

1/4 Cup Stone Ground Mustard
2 tbls Local Honey
2 tbls Light Olive Oil
1 tbls Reduced Sodium Soy Sauce
1/4 tsp Black Pepper

Combine in bowl with fork
Place 2 Chicken Breasts in oven safe pan
Cut 3 or 4 diagonal slits into the top of breast half way through (Speeds up/cooking catches glaze) 
Sprinkle with Salt and Pepper
Spoon Mustard Mixture over Chicken Breasts
Place in oven for 25 minutes or the juices run clear

Eat your heart out Rachael Ray!
Hope you guys enjoy!