Carry over meal from a night of grilling

It was warm out last night, so, we were able to get out for the first time in a long time to grill. I took the opportunity to grill ALL my veggies. My hubbie indulged in grilled pork chops, roasted red peppers and pasta salad. I skipped on the meat and indulged in a roasted veggie salad with homemade pesto. I LOVE grilling!!! Needless to say I got a little carried away with all the veggies I grilled, so, I needed a good recipe...hence (thank you Pinterest) a grilled veggie Lasagna. I have to say 2 things about this lasagna...1. I made it light in the cheese so it doesn't weight you down. I hate that overstuffed feeling after eating lasagna. 2. The leftovers the next night were AWESOME!!! So, here ya go... ENJOY!

Grilled Veggie Lasagna

Grilled Organic Veggies- I grilled 1 zucchini, 1 yellow squash, 1 med eggplant, 1/2 a package of Asparagus, 4 Kale leaves, 1 red pepper, 1/2 Vidalia Onion, chopped to bite sized pieces

1 package Organic Lasagna Noodles ( I used these made with Artichoke flour!)

1 c Shredded Mozzarella (I used part Mozz and part Parm)

1 small container of fat free Organic ricotta
1/3 c Pesto

Homemade Pasta Sauce: I used 1 can organic petite diced Tomato, 2T tomato puree, 3 cloves roasted Garlic, sauteed diced onion, fresh chopped basil and 1/2t red pepper flakes (adds an awesome kick)

1. Cook the Lasagna noodles to al dente according to package. While cooking, combine the ricotta and pesto. (I could make a meal of just this!!). Also, make sure you chop up all the veggies and toss. (The original recipe kept everything in long slices...not my style. I prefer the chopped version...to each their own)

2. Spray pan with olive oil. Then, layer starting with noodles, then ricotta, 1/2 your veggies, thin layer of cheese, and sauce...repeat. End with a Cheese on top!

3. Bake at 350 until golden brown, about 40-45 minutes.

Chinese 5 Spice Chicken Thighs with Soba Noodles

I have really been enjoying my week off and have enjoyed spending time in my kitchen with the windows open...it has been in the 70s here all week! Sweet Winter!!

Chinese 5 Spice Chicken Thighs with Soba Noodles

6 Organic Chicken thighs
Chinese 5 Spice

Sauce:
6 cloves of garlic

1 T dry ginger
1 T agave (or  brown sugar)
1/4 c Tamari soy sauce
1/2 t Chinese five-spice powder

1 package Soba Noodles
(I also saute spinach, carrots for the noodles)

1. Trip all the thighs of excess fat and skin. Sprinkle with Chinese 5 Spice seasoning and a little salt. Then, bake in the oven on 400 for 20 minutes.
2. Make the sauce by combining all the ingredients.
3. Boil the noodles as directed. While boiling saute spinach and carrots (I did shoestring) in a little olive oil. Once carrots are soft, add the drained noodles and the sauce. Allow to cook on low, stirring constantly to avoid sticking. Serve Chicken over the noodles.
(Or, if you are me marinate tofu in your sauce and add to your noodles in place of chicken)

Chiplote Beef Short Ribs

Whole foods had short ribs on sale last week and they just happen to be my hubbies favorite. Needless to say we stocked up! We bought approx. 2 lbs for just over $12.00! They are beautiful...big and meaty! They tasted spectaular in the slow cooker with a yummy chipolte marinade and homemade Quinoa!

Chipolte Lime Short Ribs

Marinade:
3 limes, juice and zest
1/4 cup olive oil
2 T chipotle chili pepper
1 T salt
2 cloves garlic

2lbs. Short Ribs

I put all the marinade ingredients in the food processor and chop, chop, chopped it! Then, I put the short ribs in the slowcooker, dumped in the yummy smelling marinade and cooked on high for 4 hours. (I normally would cook on low, but it was already 3pm and I forgot to start dinner...oops! Good thing we were going to take the kids out and play before dinner!)

The Organic Way... Oh! Chili Please

I'm Back! After a long hiatus, I am back and ready to start posting again. Life has finally settled down and I can't wait to start sharing all my culinary creations. Many things at home have changed and so has our culinary focus. We are now solely eating organic and avoid all processed foods. I read every label before it enters my home. I have a laundry list of chemicals (aptly named) we completely avoid, but to keep it simple basically if I can't read it, I don't buy it. Now, to preface this...I have not won the lottery and I shop primarily at Whole Foods. For a family of 5 (3 adults and 2 kiddos) I spend roughly $120-150 a week on groceries. I will try to share the pricing as often as possible so you can see how sensible organic can be. So, here is my first new recipe...

Oh! Chili Please!
1 can Kidney Beans, drained and rinsed ($0.89)
1 can White Northern Beans, drained and rinsed ($0.89)
1 can Lime and Chile Refried Beans ($1.19)
1 can Petite Diced Tomatoes ($0.49)
1 box Beef broth ($1.99)
1/2 lb ground Turkey ($3.49)
 1/2 lb ground Beef ($2.70)
1T Chili powder
1t Hungarian Paprika
1t Cumin
1t Garlic powder
1 1/2t salt

***Reminder All ingredients are ORGANIC and all spices are from a local Amish market

In a large pot, brown the meat. Drain and pour in remaining ingredients. Simmer for 15-20 minutes and serve.

Servings: This recipe provided 7 hearty (adult) servings for a total of $11.64, that is ONLY $1.66 a serving for an ALL ORGANIC recipe. Not bad if you ask me!