Weekly Meal Prep & Wedding Planning Update

healthymealprep

This weekend was pretty gross and rainy, so it was perfect for getting in some meal prep. While I don’t do this weekly, when I do it really helps keep me on track with my healthy eating goals. Mike and I worked together and stocked the fridge with pre-portioned chicken (3 oz), sweet potato (150 g) and steamed broccoli and carrots (200 g). We also made a dozen muffin-tin eggs topped with cheese, and a week’s worth of green smoothies. An hour and a half on a cold, rainy day and the week’s meals got a whole lot easier.

fridge-meal-prep

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Leftover Turkey Pot Pie (the mini version!)

mini turkey pot pies made with phyllo - thanksgiving leftovers!

These Leftover Turkey Pot Pies are so easy that even someone who is recovering from surgery and really shouldn’t be in the kitchen can do it. Ok, so if you are actually recovering from surgery then I don’t recommend it, but you can only watch so many episodes of Storage Wars and Say Yes to the Dress… I popped a couple extra pain pills and gingerly put together these mini pot pies using turkey from our Sugar-Free Thanksgiving that I’d frozen and phyllo leftover from my Shrimp and Sweet Potato Mousseline that I’d forgotten to re-freeze.

turkey pot pie - thanksgiving leftovers!

I used phyllo dough for these turkey pot pies, since I had it on hand, but it’s also lower in fat and calories than other pastry doughs. These leftover turkey pot pies can be made in a full-sized pie pan or in jumbo muffin tins. I made both, but I prefer the mini version. They’re cute, tasty and you can eat them with your hands. If you’re celebrating Thanksgiving next week then file away this recipe to use for your turkey leftovers. Might as well shove in any leftover stuffing or mashed potatoes, too.

For other leftovers ideas, check out the great recipes from Day 3 of #blogsgivingdinner.

turkey pot pie - thanksgiving leftovers!

Leftover Turkey Pot Pie (the mini version!)
 
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Use that leftover Thanksgiving turkey in these turkey pot pies wrapped in golden, flaky phyllo dough.
Author:
Serves: 6
Ingredients
  • 2 cups shredded cooked turkey
  • 8 sheets phyllo dough
  • ¼ cup fresh or frozen peas, carrots, beans
  • ¼ onion, chopped
  • 1 rib celery, chopped
  • ½ cup sliced mushrooms
  • 1 cup shredded kale
  • 3 cups broth
  • ¼ cup olive oil
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 350 F
  2. Heat a small amount of oil in a large pan over medium high heat
  3. Add celery and onions and cook until translucent
  4. Add remaining vegetables and cook for a few minutes
  5. Add 3 cups broth and flour, stir to combine well, and gently simmer to thicken before adding cooked turkey and season to taste
  6. Meanwhile, lightly grease a jumbo muffin tin or pie pan
  7. Gently brush oil onto one sheet of phyllo dough and layer with another sheet. Repeat until 4 sheets are layered
  8. Do the same with the remaining 4 sheets and (if making mini pies) cut each stack into 6 (you should have 12 squares of phyllo, each 4 sheets thick)
  9. Line muffin tin with phyllo sheet squares, and fill with turkey and vegetable mixture
  10. Bake for 10 minutes
  11. Remove from oven and top pies with remaining phyllo sheet squares and gently tuck edges
  12. Cut slits to allow steam to escape and return to oven and bake for another 10 minutes, or until tops are golden (watch carefully so they don't burn)
  13. Allow to cool slightly before removing from tins and serving

turkey pot pie - thanksgiving leftovers!

Cranberry Rice Pilaf with Roasted Butternut Squash

Wild rice, cranberries, rosemary, and cubes of roasted garlic butternut squash combine in this seasonal, sweet and savory rice pilaf. Serve in mini pumpkins for a festive Thanksgiving side dish. Find more Thanksgiving dishes: http://homeatsix.com/2014/09/thanksgiving-menu/

I’m out in Saskatoon this week for a conference, where the land is flat and the weather is surprisingly fall perfection. I gave my presentation on Day 1, so now I can sit back and relax a little, take in the other sessions and sneak out for a few minutes here and there to walk down to the Saskatchewan River, where the sun is warm and the trails are littered with crunchy leaves.

In between presentations I wanted to share this recipe that I made last weekend. In this dish, a simple rice pilaf is jazzed up with sweet dried cranberries and tender cubes of roasted butternut squash.

After getting home from France, I noticed we had a single butternut squash hiding in the cupboard, leftover from the butternut squash soup that we served for our Sugar-Free Thanksgiving. I also spotted the dried cranberries that I’d hidden away last month, so together they went into this Cranberry Rice Pilaf with Roasted Garlic Butternut Squash.

I roasted the garlic right inside the cavity of the overturned halved squash, which infused the squash with a subtle garlic flavour and resulted in buttery soft garlic that I then mashed into the rice. Cubed butternut squash is mixed with wild rice, cranberries, onion and pepper, and served in mini pumpkins just for extra seasonal cuteness. How great would this look on a Thanksgiving table though, right?

butternut squash recipe

Cranberry Rice Pilaf with Roasted Garlic Butternut Squash
 
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Wild rice, cranberries, rosemary, and cubes of roasted garlic butternut squash combine in this seasonal, sweet and savory rice pilaf. Serve in mini pumpkins for a festive Thanksgiving side dish. Find more Thanksgiving dishes: http://homeatsix.com/2014/09/thanksgiving-menu/
Author:
Serves: 4-6
Ingredients
  • 1 butternut squash
  • 2-4 cloves garlic
  • 1 cup wild rice
  • 3 cups turkey stock (recipe: http://homeatsix.com/2014/09/thanksgiving-menu/)
  • ½ cup chopped green pepper
  • ¼ cup chopped onion
  • ¼ cup dried cranberries
  • 1 sprig fresh rosemary (~2-3 tsp dried), finely chopped
  • 1 tbs olive oil
  • coarse sea salt and ground pepper
Instructions
  1. Pre-heat oven to 400F
  2. Heat oil over medium heat in a medium sauce pan, add pepper and onion and cook until tender, stirring occasionally (3-5 minutes)
  3. Add rice and cook for 2 minutes
  4. Add stock, and bring to a boil
  5. Reduce heat and simmer, covered, for 40-45 minutes, until most of the water is absorbed and rice is tender
  6. Meanwhile, cut butternut squash in half lengthwise, remove seeds, brush with oil and sprinkle with 1 tsp rosemary
  7. Place squash flesh side down on a parchment paper-lined baking sheet
  8. Tuck peeled garlic cloves underneath squash in cavities
  9. Roast at 400F for 25-30 minutes, until fork tender
  10. Remove from oven and allow to cool until skin can be safely peeled
  11. Chop squash into 1 inch cubes, stir into rice along with cranberries, mashed garlic and remaining rosemary
  12. Season with salt and pepper, to taste

Wild rice, cranberries, rosemary, and cubes of roasted garlic butternut squash combine in this seasonal, sweet and savory rice pilaf. Serve in mini pumpkins for a festive Thanksgiving side dish. Pin for this and more Thanksgiving dishes.

Mushroom Kale Spring Rolls | Beauty Detox Challenge

kale mushroom spring rolls

This week’s Beauty Detox assignment was to create a variation of Kimberly Snyder’s Warm Kale and Mushroom Beauty Salad. I made my salad over the weekend and then I used the leftovers in spring rolls for dinner last night. I didn’t photograph my salad on its own, so here I’m sharing my Kale and Mushroom Spring Rolls. I enjoyed them with a bowl of miso soup and a small salad topped with sauerkraut and black sesame seeds. So my entry for this week’s challenge is a salad in a spring roll, ok? Yeah, let’s go with that!

I recently made spring rolls and cooked them with a quick shallow fry. They tasted great but a couple didn’t hold together that well and I thought they might have soaked up a bit too much oil. This time around, I baked them in the oven and it was a lot easier that having to stand over the stove while avoiding getting burned by hot oil.

baked spring rolls

I sautéed my vegetables first since they were originally made for the salad, but another option is to coat the raw veg with a tablespoon of oil before wrapping. That might increase the bake time a bit.

Usually in a stir-fry salad like this, I would add some tamari. But since it’s Sugar-Free September, I’ve been avoiding most sauces. To give this salad flavour, I loaded on the spices, and the flavours worked really well in my spring roll version, too.

Mushroom Kale Spring Rolls
 
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Author:
Recipe type: vegan, vegetarian
Serves: 2-3
Ingredients
  • 6 rice paper wrappers
  • 2 tbs coconut oil
  • 4 cups chopped kale
  • 1 cup sliced mushrooms
  • 2 cloves garlic, minced
  • 1" ginger root, minced
  • ¼ cup thinly sliced carrot
  • ¼ cup chopped zucchini
  • ¼ cup chopped broccoli
  • ¼ onion, chopped
  • ¼ tsp crushed chili pepper flakes
  • ¼ tsp chili powder
  • ¼ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp cumin
  • ¼ tsp salt
Instructions
  1. Preheat oven to 375F
  2. Place a wire baking rack over a parchment lined baking sheet and brush with small amount of oil
  3. Heat 1 tbs oil over medium heat
  4. Add mushrooms, kale and onion and sautee for 3 minutes
  5. Add remaining vegetables, garlic, ginger and spices
  6. Cook for an additional 5 minutes, until kale is softened and onions are translucent
  7. Working one at a time, prepare rice wrappers by placing in a shallow dish with warm water for 30 seconds
  8. Transfer to a clear surface and place ½ cup vegetables in centre
  9. Fold over sides and roll, placing seam side down on baking rack
  10. Brush each roll with remaining oil
  11. Bake on rack over sheet for 20-30 minutes

kale mushroom spring rolls

 

Make sure to check out Kimberly’s warm kale and mushroom salad. And for my other Beauty Detox assignments, click here.