STOUFFER’s® Fit Kitchen to the Rescue!

DISCLOSURE:  This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PowerfulProtein #CollectiveBias
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While I love to cook, there are those days when it’s the last thing on my mind.

Know the feeling?

I come home from work, change into a pair of khaki shorts, a t-shirt and a pair of flip-flops and begin “part two” of my day.

Some nights the grass needs cut. With all the rain we’ve had this summer, and now the hot temperatures, the grass needs cut two (sometimes three) times each week! Some nights it’s ‘work in the garage night”.

College Kid and I are putting together a sweet little woodworking shop. We had a good assortment of benches and tools when we started. And, we’ve added a few more tools (you can never have enough!) and another workbench to the mix.

I don’t think I’ve mentioned it here on the blog, but my dad passed away back in April.  He left us a ton of power tools, hand tools, and a lot of other items that belong in a home handyman’s shop. We’ve tossed and donated and sold a lot of stuff he had, but there’s NO way I was going to part with the woodworking stuff.

No. Freaking. Way.

So, my brother and I are dividing up the tools. His son doesn’t have much interest in the tools, but College Kid was excited to hear that we were bringing home a lot of new-to-us stuff from my dad’s big workshop.

The past several days have been really hot and humid.  Working in the garage has been torture.  Even with the doors open and a fan running.

Garage

When it was time to think about making dinner, standing in front of the stove or even the gas grill on the patio was the last place I wanted to be.

“If you can’t stand the heat in the kitchen – use the microwave!”

That’s my new motto for summertime cooking.  Feel free to borrow it.

With STOUFFER’S® NEW Fit Kitchen rel=”nofollow” Single Serve Entrees, it’s easy to have dinner on the table in about ten minutes. And I get to laugh at the thermometer that screams 92 degrees outside!

My trip to Walmart earlier in the day really paid off!

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FitKitchenFreezer at Walmart

 

FitKitchenSteakFajita on the shelf

 

 

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A simple Romaine lettuce salad with tomatoes and black olives makes a great summer-time side dish. (And there’s no cooking needed!)

No pots and pans to scrub means I can get back to the garage.

We’re making great progress.  The vintage drill press from my dad’s shop has been securely mounted to a work bench.  It needs cleaned up, but it looks really great.  And it purrs like a kitten.  : )

No doubt you’re busy this summer too.  Can you see how STOUFFER’s® Fit Kitchen can help you out?  Especially when the temps outside are scorching hot?  Or when you’re just too darned tired to cook?

But Wait!  There’s More!

In addition to the awesome Steak Fajita that I made, STOUFFER’s® also offers Cilantro Lime Chicken, Rotisserie Seasoned Turkey, Bourbon Steak, Oven Roaster Chicken, and Monterey Chicken!  And each recipe is jam-packed with 25 grams of protein or more.  Yowza!

You can learn more about STOUFFER’s® by checking out their Twitter feed, their Facebook page, and their Pinterest page.”

 

 

 

 

 

Make a Simple Dinner a Simply Awesome Dinner

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It’s funny how adding a bottle of wine to an otherwise normal meal can make it special.

Such was the case the other night when we decided to kick things up a notch as we grilled chicken and my wife made her special roasted potato wedges.

It was sort of a ‘let’s celebrate springtime’ dinner.  With great food and some great wine!

A glass of Ribera y Rueda Protos white wine turned our delicious dinner into something really special. The wine was great – quite bold for a white wine — and we both enjoyed a couple glasses.

Protos Wine Pour

Sometimes we struggle with what to make for dinner. But during the summer months, we like to grill out as much as we can.

Both the boys love grilled chicken and they can’t get enough of their mom’s seasoned potato wedges.

Here’s the recipes for the wedges. Very easy. Very fast. Very good.

  • About six medium to large size baking potatoes (Idaho potatoes are perfect) scrubbed clean and cut into wedges
  • Two tablespoons EVOO (extra-virgin olive oil)
  • Two teaspoons sea salt
  • One tablespoon dried Italian seasonings (oregano, basil, rosemary, thyme, etc.)
  • One tablespoon dried parsley

Pouring potatoes onto baking sheet

 

  1. Preheat the oven to 400 degrees F. Your rack should be in the middle position.
  2. Place the potato wedges in a very large mixing bowl.
  3. Drizzle the EVOO over the wedges.
  4. Sprinkle on the salt and seasonings. You can also add a small pinch of freshly-ground pepper if you want.
  5. With a couple large spoons (or your clean hands) toss the potatoes so they are completely covered with the oil and seasonings.
  6. Pour the wedges onto a large, rimmed baking sheet. Try to keep just one layer of potatoes on the sheet. If a few overlap, it’s not a big deal – they’ll be fine.
  7. Place the potatoes in the oven and set your kitchen timer for about 12 minutes.

Check the wedges. Remove the baking sheet and using a heat-resistant pancake turner, turn the potatoes over so they cook evenly on both sides.  This helps them to not stick to the baking sheet too!

 

turning potatoes on baking sheet

Return the potatoes to the over and bake for another 10-12 minutes.

Make good use of your time: You can grill your boneless/skinless chicken breasts while the potatoes are baking.

 

chicken breasts on the grill

Non-stick aluminum foil is the best!  We use it when we don’t want a big mess on the grill.

 

chicken on serving platter

 

opening photo

 

For 2,000+ years, winemakers from Ribera and Rueda – located in northwest Spain and only about an hour away from Madrid – have cultivated what’s new and what’s next in every vineyard and vintage they produce:

  • Rueda Verdejos (white grape varietal) are bright, crisp and creative
  • Ribera del Duero Tempranillos (red grape varietal) are bold, rugged and ripe

 

dinner plate with food

Sometimes we keep it really simple with the chicken and simply sprinkle some salt and pepper on them during the cooking process. Other times, we baste them with EVOO and sprinkle Italian seasoning on them too.

A simple lettuce salad with mixed greens and some chopped veggies makes for a perfect accompaniment to this meal. Of course, if you’ve been following me for any length of time, you know that I use oil + vinegar dressing about 99.9% of the time.

Here’s the recipe for my homemade version.

 

A few days later, we tried the bottle of LLEIROSO red wine.

Honestly, I’m NOT a big fan of red wine.  The  Ribera y Rueda red was extremely bold — much too strong for me.

 

red wine and hearty salad

For more information on the Ribera y Rubera wine, visit their Tumblr page.  You’ll find your nearest retailer, some great wine-inspired playlists, and a whole lot more.

 

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Paleo Recipe :: Super Simple Sunday Salad

 

simple salad in mixing bowl

If you’re looking for a quick, easy Paleo recipe for a breakfast, lunch, or dinner salad, then this is it.

It was late Sunday morning and I wanted something good for me.

So…here it is.

CONFESSION:  I used lettuce-in-a-bag for this one.

It doesn’t get any easier than that.

All by itself, lettuce-in-a-bag (or plastic container) is pretty darned boring.

So…add some chopped veggies, a hard-boiled egg, and few other flavors and you’re all set.

Oh, and don’t forget the oil + vinegar dressing.

Because an undressed salad is a sad, sad thing.

 

 

The What

  • 2 cups lettuce
  • 1/4 cup sliced mushrooms
  • 1 hard-boiled egg, roughly chopped
  • 1/2 large Roma tomato, roughly chopped
  • 1 teaspoon sunflower kernels
  • 1/2 cup chopped red pepper
  • 1 tablespoon oil + vinegar salad dressing
  • 1 pinch of sea salt
  • 1 large pinch of coarse black pepper

 

The How

  1. Add lettuce, eggs, vegetables, and sunflower kernels to a large mixing bowl.
  2. Add the salt, pepper, and salad dressing.  Toss until all ingredients have the beautiful sheen of the oil + vinegar dressing.
  3. Plate up and enjoy!

 

super_simple_salad

This recipe makes enough for two nice-sized salads.

You could share it with someone, or…pack up half and have it later.

It makes a great addition to your lunch bag.

Make it great.

Make it paleo.

 

Shop. Chop. Plop. My Three Steps to Meal Prep

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The old saying “if you fail to plan, you plan to fail” is certainly apropos when it comes to a food plan.

ANY food plan.

I don’t know about you, but it’s a challenge sometimes to stay engaged in my Paleo food plan. It’s not because I don’t like it – I LOVE the food and how it makes me feel – it’s just the time and energy required to stay on top of it.

Hey, (in case you’ve wondered) I’ve fallen off the wagon many times.

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