Short & Sweet

Stylish by JESSICA0 comments

Oh hey again. I know right, 2 posts in one day, kind of impressive…

But I merely just wanted to let you all know something, as I said, short and sweet, and by sweet I of course mean…
(drum roll please)

The return of the Blogger Sweet Swap!

 

This time the theme is Fall Faves! You’ll get paired up with another blogger (readers can play too!) and send them your favorite fall-themed treat, whatever it may be. (I’ve heard some rumblings of pumpkin around the blogosphere lately…) Either way, do whatever you have to do to make your house smell like a Yankee Candle, and join in the fun!

If you sat on the benches last time and drooled from afar, now is your chance to participate. No one is expecting Top Chef Desserts here, people, just have fun and connect with some of the other fabulous bloggers out there! Oh and get some delicious sugary treats, obviously…

All you have to do is email me (ssh.jessica@gmail.com) or Amy, my lovely partner in crime (secondcityrandomness@gmail.com) by October 4th, and we’ll get you signed up and paired off by October 6th. Be sure to include your mailing address and if you have any dislikes or allergies!
We’re asking that all baked goods be mailed no later than Monday, October 17th, (so please be sure this is not a conflict for you!)

Rules:

1. Each participant should send approximately a dozen of whatever treat they choose to make. (12 cookies, brownie pan to serve 12, etc). Of course, you are allowed to send more, but please keep the minimal to 12.

2. Pairs will be finalized and notified by October 6th and the delicious treats should be shipped by October 17th. We just ask that you be respectful of others and try to get them out before, or as close to that date as possible.

3. Tell Amy & Jess how much you love them for organizing this fantastic operation. (this one is optional…)

*Disclaimer- the organizers of this bake swap are merely responsible for matching the participants, and are not responsible for the items shipped.

Click here for a recap of the first swap…

Black Bean Veggie Burgers

Stealthy Recipes by JESSICA0 comments

You know what’s great about a vegetarian diet?

…No seriously, tell me because the last five days have consisted of me opening and then closing, opening and then closing the refrigerator, skipping the entire back wall of the grocery store (they have bacon back there people, BACON) and waking up in the middle of the night in a cold sweat and shouting “LUNCH MEAT!”

 

Alright, maybe some of those things aren’t true…ok none of them are true, but the point…the point is, being a vegetarian is hard work, y’all.

 

It was easy for me to say, “Oh, I could totally be a vegetarian.” I don’t eat red meat very often, and I regulary incorporate so many vegetables and grains and beans already.
False. It’s hard. Not every meal, or even every day. But when you cook dinner every single night and have to think of something other than ground turkey or chicken to start with, it’s a challenge. And for some crazy reason I decided to eliminate fish and eggs as well. I’m obviously a masochist.

However with the challenges do come a lot of positives. Firstly, eating a dinner where the main ingredient was never a character in a Disney movie is nice. (To this day I will never, I repeat, never eat venison. Or watch Bambi again because I bawl like a baby every time.) Also, even though I still feel full after a vegetarian meal, it’s different. I don’t feel tired or weighed down. I feel satisfied and even energized.

So when I started planning my meals, there was one that I knew I would be making. I saw this recipe on the lovely Andie‘s blog, of whom I just adore, and am inspired by daily to be a better writer. I just can’t say enough good things about this chick, so if you are by any slim chance not familiar with her blog- get familiar with it. But just not until you finish reading this because her pictures literally blow mine out of the water and I’ve already been embarrassed enough today. (Just found out you could see my underwear through my dress all day. Yep, nice Victoria’s Secret PINK billboard across my booty. Awesome.)

Black Bean Veggie Burgers
(Adapted From Can You Stay For Dinner?)
You’ll Need:
1 tsp coconut oil
1/4 cup diced onions (I used frozen diced)
3 medium carrots, chopped
1/4 cup peppers, chopped (I used a bag of mixed frozen- so easy)
2 tsp minced garlic
2 tbsp ketchup
2 tsp dijon mustard
2 tsp ground cumin
2 tsp ground chili powder
1 tsp grill seasoning
1 tsp red pepper flakes
1/4 tsp salt
3/4 cup black beans, rinsed & drained
1/4 cup panko bread crumbs

Directions:
Preheat oven to 450 degrees. In a large skillet over med-high heat, melt coconut oil and add peppers, onions and carrots and sautee for about 5 minutes until softened. Add garlic and sautee for a quick 30 seconds. Then add ketchup, mustard, chili powder, cumin, grill seasoning, salt and red pepper flakes; combine.
Remove from heat and allow to cool. Then transfer into a food processor and add beans and bread crumbs. Pulse a few times to combine and then shape into 2 patties. Place patties on a baking sheet (covered in foil for easy cleanup!) coated with cooking spray. Bake for about 15 minutes and allow to cool for a few minutes before serving. I served mine on a whole grain english muffin with a few slices of avocado and some melted reduced-fat provolone cheese and topped with some leafy greens.…

Fish Tacos and April Bridal Showers

Stealthy Recipes by JESSICA0 comments

First things first. I have a teeny little bone to pick with the Universe.

Why, oh why, have you kept us from each other for so long, Universe? Was I not ready until now for this amazing experience? In the past when I heard the name, I was put off. Why? I’m not sure. But I am the first to admit I have misjudged and for that I’m sorry.

I’m of course talking about… fish tacos. Crispy, spicy light and fresh, fish tacos.

Fish Tacos

Where have you been all my life?

Oh, fish tacos. I still don’t know how you’ve eluded me all these years but I have a feeling we’re going to have quite a few more rendezvous in our future. And no, I haven’t forgotten about you, Senorita…

You bet your ass I want salt on the rim.

Yes, it was another successful Mexican dinner run. Most are. And most are usually done in no more than 30 minutes. (How do they do it??) And this was an extra special trip because it was accompanied by some last-minute preparations for my dear friend Christine’s Bridal Shower the next day! We ran ourselves all over the place, and it was well worth it, because her Shower turned out beautifully. I was so honored to be a part such a special day 🙂

Plus any excuse to eat a bunch of food, drink in the middle of the day and wear a cute dress that doesn’t have to be ”work-appropriate”, I mean…

I whipped together a few things (including some pretty amazing champagne punch that pleasantly surprised me) but one of the things I made was this super easy veggie pizza. This is one of my go-to party foods for a few reasons. I use low-fat ingredients and load it up with veggies, you can eat it with your hands and it has bright bold flavors and a great crunch to it. Plus did I mention it’s incredible easy to make? Cause it is.

Broccoli Slaw Veggie Pizza
You’ll Need:
2 crescent roll sheets, reduced-fat
8 oz 1/3 less fat Philadelphia cream cheese, softened
8 oz light sour cream
1 packet of Ranch dressing dry mix
1 bag of broccoli slaw
Any additional veggies you’d like to include

Directions:

On two medium-sized baking sheets, bake crescent roll crusts according to directions on packaging. (I usually line my pans with foil to avoid later having to wash more dishes.) While in the oven, in a medium bowl mix together your sour cream, cream cheese and ranch seasoning. Once the crust cools to about room temperature, spread the cream cheese, sour cream mix on top like you would pizza sauce. Sprinkle the broccoli slaw on top until mostly covered. Refrigerate for at least an hour so cheese mix can firm up again. Slice into small squares and serve.

There was some seriously delicious food at this shower. I just kept thinking about how at my shower last year, I hardly ate anything because I was so busy socializing. And so I made a conscious effort to do my part in putting a dent in this spread. It was tough, but as a bridesmaid I felt it was my duty to try everything. Quality control, you know? I spent the rest of the night on the couch slightly regretting that decision…but mostly patting my belly and feeling proud of my contribution. (And swearing to do the Shred the next day. Which may or may not have happened…)

And thanks so much for your input on what to wear, I ended up not going with …

My Hungry Valentine (Chicken Enchilada Recipe)

Stealthy Recipes by JESSICA0 comments

So this year was our first Valentine’s Day together as husband & wife, and let me say… It’s waaaay better now! All that pressure’s off, years of wondering “I wonder if he’ll propose this Valentine’s Day…” or “where will we go out to eat” that will undoubtedly be littered with hundreds of other couples all smashed together into a sea of pink and red sweaters. Not this year my friends. We have had some slightly catastrophic Valentine’s Days (hello diamond necklace for me, BOOK for him?? Yes, I got him a book.) Since those days of pre-marital holidays, we have restructured our A-Games, and I must say…it’s kind of fantastic. This year we decided to go low-key: quiet dinner at home (with our furry Valentine, Hendrix) and some movies. (As a side note, the movie Grown Ups is awful. Like REALLY awful. Couldn’t watch the whole thing.)

Back to the dinner. I asked my husband what he’d like for his Valentine’s dinner, and to no surprise, he of course requested his favorite: chicken enchiladas. I made these for him a few years ago, and he’s been hooked ever since. I, however, have decided to break out my stealthy modifications to produce a reduced-fat version that would be just as delicious as ever (and they really are delicious) but a little friendlier on the waistline. So without further ado, I present:

Chicken Enchiladas
You’ll need:
4 large boneless, skinless chicken breasts
1 red bell pepper, diced
1 sweet yellow onion, diced
1 tsp cumi
1 8oz package of reduced-fat cream cheese (I use the Philadelphia 1/3 less fat version)
1 cup reduced fat Mexican cheese, shredded
1/2 cup of salsa

1 pack of tortillas (I always use Nature’s Promise- burrito sized)

The best way to cook your chicken (in my opinion) is in the crockpot on low for 6-7 hours. I put mine in frozen and it’s usually good to go by then. Just check to make sure it’s cooked the whole way through, but never an issue for me. I cover it with water, and add whatever spices I’m feeling that day: garlic powder, onion powder, parsley, whatever you like. Once it’s done you can place it in a bowl and shred it with two forks, no problem.

Chicken Enchilada Recipe

Preaheat oven to 350. Meanwhile, in a large saucepan coated with PAM (or olive oil), sautee your peppers and onions until tender (about 5 minutes). Then add the cumin, cream cheese, 1/2 cup of the shredded cheese, about a 1/4 cup of salsa, mix and add to the shredded chicken. Then fill the center of your tortilla’s with about three big spoonfulls of the mixture and roll them into a nice neat little row. Top with the rest of your salsa and shredded cheese. Cover with foil and bake for about 25-30 minutes. Check to make sure the cheese has melted and the edges have browned a little.

This is what it should look like before it goes in:

And this is what it looks like after it’s come out and your husband is so excited to eat that he grabs enchiladas like they’re going out of business and you don’t get to take your pretty final photo:

And for the result of my healthier Chicken Enchiladas: he never suspected a thing 🙂

Happy Valentine’s Day!…