Pin this Chicken Pear and Avocado Salad recipe for later!

Originally published October 27, 2014

Since summer, my husband and I have been really working hard at eating well and losing weight (using a Fitbit and tracking in My Fitness Pal). I can’t tell you how much easier and more motivating it is to accomplish this when you have a partner. Especially when your partner lives in your house and is your husband.

It’s one thing for me to make healthy choices just for myself…but when I know that my cooking and meal prep also helps my husband achieve his healthy living goals, well for some reason that pushes me a little more. I know he appreciates it too.

This salad. This chicken and pear salad with avocado and walnuts is a product of our healthy living partnership.

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The post Chicken Pear and Avocado Salad appeared first on Aggie's Kitchen.

(I have to thank a reader seeking out this recipe – that was originally posted on another site – for letting me know the link to that recipe was no longer active. I’m bringing an older post up to the surface today, with the full recipe included. Have a great week! PS…thank you to all who commented on my last post on blog burnout, I appreciate every single one of you!)

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Originally posted on January 11, 2012.

Note to self: make lettuce wraps more often at home.

Seriously people, don’t you just love lettuce wraps? Why do I always forget about them?? I’m obsessed with the ones at PF Changs (the vegetarian tofu ones are awesome for first-time tofu tasting!) and have had the copykat recipe bookmarked for them for years, but never got around to it.

Well, these probably aren’t as good as theirs, but they are still good. And they are low carb, and diet friendly. And you just feel good after eating them.

Here are the cast of characters that made these lettuce wraps possible…

I like to keep the Asian section of my pantry and fridge stocked up for meals like this. For this recipe I cooked with lean ground turkey breast, and if you’ve cooked with lean ground turkey breast then you know that it can be kinda…well, kinda plain.

Chinese five-spice powder is still new to me and I really like it (I’ve made it on this fish before and it was awesome). It’s interesting…and unique. I sprinkled it over the turkey breast while it was browning with some onions and carrots. Nakano rice vinegar is pretty much a staple whenever I’m cooking up Asian because it just adds so much flavor and brightens things up without any calories, fat, etc etc. I combined the rice vinegar, tamari, black bean sauce and agave into a sauce mixture and added it to the meat toward the end of cooking to develop and finish off the filling.

My entire family loved these turkey lettuce wraps. This is the only time my son eats lettuce, the excitement he has over lettuce wraps is mind boggling since he is so anti-salad. If that’s not a reason for making them more often I don’t know what is.

Hope you’re having a great week!

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I was obviously very hungry when I made my tuna sandwich earlier this week. I mean, look at this beast.

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The post The Big Tuna appeared first on Aggie's Kitchen.

So, it’s not a surprise that most of us start the new year off with resolutions and goals. While on that note, I’ll go ahead and share mine since one of my goals this year is to actually start writing down my goals and making them real:

• Write down my goals regularly
• Work smarter
• Use my calendar
• Practice patience with my children…and become less of a ‘yeller’
• Wake up earlier in the morning
• Meal plan better (2 – 3 days at a time works best for me I have finally learned)
• Create a ‘space’ for myself in my home
• Get strong (with weight training and pilates)

I love making lists like this. I have one I refer to daily taped on my my bedroom mirror that reminds me of the things I should do daily to make myself feel good. It’s probably time I move that list to a new place though, because I’m noticing I haven’t been ‘seeing’ it lately if you know what I mean.

So let’s talk about this ‘make myself feel good’ stuff. The whirlwind of the holidays are behind us now (barely, but they are back there, I promise). It’s time to clean up our homes, our minds and get back to routines. For some of us, it’s time to clean up our bodies too. I’m definitely in that club. I’ve indulged heavily on some yummy food and drinks this past month and with no regrets, I loved it all. But I’m really feeling the effects of it. I think I’ve ‘tasted’ more meat this past month than I have all year long (I cut out most meat over a year and a half ago, not fish, and have felt great because of it). It’s been fun, but I’m ready to get back to what works for me…eating clean, light, heavy on veggies, fruits, beans and fish…and of course daily exercise.

My SIL brought the 17 Day Diet to my attention last week…and as I read the book myself, I got motivated. I don’t like to ever say that I’m on a ‘diet’…I actually cringe at the word. I tend to rebel when I’m told what I can and can’t eat on a ‘diet’. But, in all honesty, I’ve been on a few with success and I know that’s exactly what I need right now. So 17 Day Diet, here I come.

The 17 Day Diet reminds me a lot of South Beach Diet (which I did after both my kids, and loved it)…it revolves around 17 day cycles where you adjust your eating habits and rev up your system. What I like about this program is that is heavily based on eating real food and creating good eating habits, and knowing I’m only thinking 17 days at a time helps. Yes, the first 17 days is going to be tough (it’s limited to veggies, fish or poultry, 2 servings of fruit and little to no sugar)…but after all the sugar and ‘crap’ I put in my body the past few weeks, I’m all for this healthy little detox. (to be clear, the book/diet has 4 different cycles, I plan on doing the first one and then deciding what I want to do from there…I’ll keep ya posted, I promise). I want to lose 10 lbs. And I’ve learned that when it comes to dieting, it’s about how bad you want to lose the weight, and I REALLY want it bad this time around.

I hit the grocery store yesterday, and this is what I came home with:

frozen mahi and salmon
lots of veggies: broccoli, green beans, asparagus, zucchini, tomatoes, celery, cucumbers, kale, lettuce
eggs and egg whites
non fat plain Greek yogurt
kefir
frozen blueberries, grapes and oranges

For the most part (other than the kefir), this is what I come home from the grocery store with often. Now it’s time to figure out how to eat it all over the next 17 days. This is the tricky part….finding recipes, ideas and techniques to cook it all up.

If anyone wants to jump on board this little 17 day journey here…please, chime in. The more the merrier. Here’s the site about the book itself (I have absolutely no affiliation with them by the way, these people have no idea who I am) and here’s a little resourceful forum I found on The Doctors website that can help answer any questions.

And for the sake of inspiration, motivation and ideas on what to cook up…here are a few ideas I found here on my blog. Also, I will be spending a lot of time over on Kalyn’s Kitchen looking for healthy recipes, I’ve been following her for years and she’s got an incredible collection of great food over there.

So here’s what I’ll be eating a lot of over the next couple of weeks:

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The post Hello 2012…and The 17 Day Diet appeared first on Aggie's Kitchen.

This year we are celebrating the holiday with my husband’s family at my sister-in-law’s house…all 26 of us (and there are some family members not able to make it still!). There will be lots of cousins playing, sisters in the kitchen cooking, our spouses being bossed around and great grandparents watching it all. How blessed are we!! My sister-in-law Maxine lives on plenty of beautiful land so the space and scenery is perfect for it all.

I hope everyone takes a moment this year to count their blessings, whatever they may be. Mine are abundant…I have a great family and extended family that I can always count on, a husband who encourages me and brings me coffee in bed every morning and 2 happy kids that make me who I am. This year has had its challenges and adjustments and while I try to take everything in stride (I don’t always), I’ve learned a lot about life and myself and am thankful for every single life lesson that comes my way. This year has been a year for friendships too, my life is more full than ever because of a few special people that have been put in my life and I am ever so grateful for that. My biggest life lesson that I learned this year is to always strive to be the best version of yourself, in whatever situation you are in. You own your words, your actions, your feelings…be confident in who you are and never doubt yourself…and don’t be afraid to grow.

God Bless everyone who reads my words here and encourages me along the way…I love what I do and am ever so grateful for the opportunities this little blog has brought me this year. This blog has made my world a smaller place, and boy is that a blessing in itself.

In case you’re wondering…I’m bringing this yummy apple cranberry sauce to Thanksgiving this year, along with some of these Roasted Green Beans with Shallots and Almonds, Roasted Carrots and of course my Nonna’s Italian Stuffing. Like I said…the sides are where it’s at!!!

Apple-Cranberry-Tangerine Sauce
Recipe from Aggie’s Kitchen

2 cups fresh squeezed tangerine juice
1 1/4 cups sugar (plus 1/4 cup more if needed, adjust to your taste of sweetness)
2 cinnamon sticks, broken in half
2 12 oz bags fresh unsweetened cranberries, rinsed
zest from 2 tangerines
2 Jonagold or Gala apples, peeled and diced
2 tablespoons water
2 teaspoons corn starch

In a medium saucepan, bring juice, sugar and cinnamon stick up to a boil and let simmer for about 5 minutes. Add cranberries, zest and apples to juice and gently stir. Bring to a slow boil and then simmer for about 15-20 minutes until cranberries are broken.

In a small bowl combine water and cornstarch into a ‘slurry’ and stir into cranberry sauce. Take sauce off heat and let cool.

Makes appx 7 cups (which is a lot so be sure to freeze some!)

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Have the happiest of Thanksgivings… and its totally okay to wear yoga pants!

xoxo

The post Apple-Cranberry-Tangerine Sauce and a Happy Thanksgiving to you… appeared first on Aggie's Kitchen.

Pasta makes me happy. It’s what I crave when I’m having an off day or am feeling homesick for my family. Or just in the mood for something good.

Total comfort food.

I shared this big bowl of comfort over at Family Kitchen last week. Here’s the recipe for Pasta with Roasted Vegetables and Tomato Sauce.

Hope you are having a great weekend….

The post Comfort is…a big bowl of Pasta appeared first on Aggie's Kitchen.

Oldies but goodies:

Sesame Noodles

Mexican Baked Penne (thanks for the delicious photo Kim!)

Fresh Corn Salad

Watermelon Mojitos

And a new recipe for you…

Cheesy Black Bean and Pepper Enchiladas

Have a great weekend!

The post This week… appeared first on Aggie's Kitchen.

Click here to Pin the recipe for these Pinto Bean Burritos!

So remember how I was saying the other day how I’ve been in serious need of easy but tasty meals? Well I found one.

I felt like celebrating after making this Pinto Bean Burrito recipe at lunch the other day. Super simple, and you can make them ahead of time to keep in the fridge for lunch or dinner. And hey, can I mention that they are actually pretty good for you? I mean, really, what more can you ask for.

The best part of these is that they are totally portable too. So if its one of those days that you are running out the door and there’s no time for a real sit down lunch (you know we all have these), heat up one of these babies and enjoy it in the comfort of your car seat. Or if you and the fam are playing poolside in the evening and you don’t really feel like fussing over setting a table for a meal, these are your answer. I even think they’d warm up nicely on the grill to be honest…or even…a camp fire?

Yep…nice and easy like just like that.

How to make pinto bean burritos

First things first, make the filling. I used a can of rinsed pinto beans, a nice bunch of torn cilantro, half an onion chopped, a couple of splashes of red wine vinegar or a squeeze of lime, and a chopped up anaheim pepper (use whatever pepper you have on hand or like, jalapenos would be great in this). Mash your filling together in a bowl with a fork until everything is just combined.

Add your filling to the center of a tortilla (I love the whole wheat ones from La Tortilla Factory). Top with a bit of your favorite salsa and some shredded cheddar cheese. Tuck in the sides of your tortilla, fold over one side, and roll up tight.

Cover up in foil and decide if you are going to eat now…or later. Easy peasy right?

Now I know this isn’t a super original recipe or anything, but think of it more like an idea. Fill your burritos up with leftover shredded chicken, ground beef, black beans, rice…anything that suits your liking. With these hanging out in the fridge waiting on you, your mealtime will be a breeze. Oh happy day.

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Pinto Bean Burritos

• Author: Aggie Goodman

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Ingredients

• 1 can pinto beans, rinsed and drained
• 1/2 sweet onion, chopped
• 2 peppers (anaheim, cubanelle, poblano or jalapeno) of your choice
• squeeze of fresh lime juice or a couple splashes of red wine vinegar
• salt and pepper to taste
• handful of cilantro, torn
• whole wheat tortillas
• shredded cheddar
• salsa (here’s my favorite homemade salsa)

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Instructions

1. In a medium bowl, combine beans, onion, pepper, lime or vinegar, salt, pepper and cilantro.
2. Using a fork, gently mash all the ingredients until they just start to come together.
3. Spoon your filling into the center of your tortilla, topping the filling with shredded cheese and a tablespoon or two of salsa.
4. Tuck in the sides of your tortilla and tightly roll up your burrito.
5. Wrap in aluminum foil and bake in 400 degree oven for 15 minutes.

More Mexican recipes my family loves:

Turkey and Black Bean Burritos

Oven Baked Black Bean and Cheese Quesadillas

Mexican Black Bean Pizza

The post Easy Pinto Bean Burritos Recipe appeared first on Aggie's Kitchen.

My husband loves his steak. I’m sure many of you do too. I personally don’t love steak, but I have nothing against it either. I just didn’t grow up eating it very often. As a matter of fact I actually don’t think I had my first “good” steak until I was dating my husband (hello filet mignon…).

When my mom did make steak back in the day, she always marinated it in homemade Italian dressing. I always remembered it having such a great zesty flavor when she made it that way. I actually really liked it, though now I know I prefer my steak medium vs well done (thinking back, I think there was a fear of undercooked meat in my childhood household).

My marinade is very basic: olive oil, red wine vinegar, oregano, thyme, crushed garlic cloves, onion powder, salt and pepper, no real measurements, I mostly eyeballed everything. I whisked it all together in a bowl and then added it along with two NY strips to a large zip lock bag. I let it marinate for about an hour in the fridge to let all those good flavors soak into the steaks. Feel free to marinate your steaks overnight.

We grilled our steaks, but these would be great under the broiler or in a cast iron skillet (or both).

(when I say “our” steaks…I actually mean my husband and my daughter’s, my son and I sat this one out.) 🙂

Sunday Steak Marinade

Recipe from Aggie’s Kitchen

1/4 cup olive oil
1/4 cup red wine vinegar (I used Holland House Red Wine Vinegar)
small palm full of dried oregano
small palm full of dried thyme
big pinch of onion powder
big pinch each of coarse salt and fresh ground pepper
2-3 cloves garlic, smashed with your knife

2 NY strip steaks (or steaks of your choice)

Whisk together all ingredients in a bowl. Add steaks and marinade into large ziplock bag. Squeeze all air out and seal tightly. Gently massage marinade into steaks for about a minute. Place steaks and marinade into refrigerator for at least an hour, or up to overnight.

Grill steaks to desired doneness. (Here’s a great page of tips for grilling.)

Our steaks were served with homemade roasted peppers, grilled sweet potato wedges and garlic onion rolls.

“Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.

I’ve partnered up with Holland House vinegars this month for their Everyday Cooking campaign that is simply about how to include Holland House vinegars in your everyday meals. I use different types of vinegar almost daily, whether it be part of a salad dressing or a marinade just like this one.

For more ideas on how to use vinegars to spruce up some of your everyday meals visit Holland House Everyday Cooking on Facebook!

(Disclosure: I received products and compensation from Holland House for this post, but my thoughts and opinions are always my own.)

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(First day of PreK 3 and Kindergarten, August 2010)

My kids are finishing up their year of school. My daughter is spending her last day at the preschool that took such good care of both my kids and is now closing. My son is at his kindergarten field day and is ready for summer break. My kids are growing up.

(Christmas, 2010)

I’m a little teary. Happy teary, but still teary.

It’s been a good year. Both my kids have grown and changed so much, words can not express how proud I am of both of them.

(Easter, 2011)

We’ve got a fun summer ahead. Nothing really planned, other than visits from family, beach days, pool days, bowling, movies…lots of spontaneous, fun-filled days.

Exactly how summer should be.

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Aaaaand…

If you came here looking for food…don’t worry, I won’t leave you hanging.

I guest posted over at Eat, Live, Run yesterday and shared a brand new recipe for Chili-Rubbed Fish with Quinoa, Corn and Black Bean Salad that is one of my new favorites. It’s absolutely perfect for this time of year. Enjoy!

The post Bittersweet… appeared first on Aggie's Kitchen.