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A Life From Scratch.

A Life You Adore Around A Table You Love.

Hellooooo 2014.

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10 minute meals

It’s good to be back after my short but sweet blogging break. As much as I love this gig, it was nice to unplug just a bit. Though now that 2014 is here I am in full GO mode organizing my planner, thoughts, goals, and kitchen drawers to help go along with the whole clean slate thing a new year seems to give us.

What I want to give YOU is a fresh jump start to your kitchen planning. My new daily planner offers a large page to write down your ‘go to’ meals. Even though I may spend a (way) more than average amount of time each week planning out our family meals there are times when even I just. need. something. quick. Maybe I was supposed to head to the butcher for a pound of ground turkey for some kickass bolognese but B decided to drop a coaster on his toe instead. Or maybe it somehow, suddenly, was the last day of the month right before bedtime when it suddenly dawned upon us that the book report that we had been putting off for the previous 30 days was due in class in the morning. At that point, starting the process of a baked ziti would shift to the bottom of your priority list and pouring yourself a glass of pinot would shift to the top. These moments happen and it’s ok. No amount of strategizing can plan for a black toenail, a late bus, a last minute conference call, a delayed flight…

What you can plan on is this list. It’s golden. I went through the archives of ALFS and wrote down all of my favorite quick meals. Then after that, I narrowed it down to my top 10. These you. can. do. They are all one dish meals – who has time to think about side dishes nightly? You’ll get your protein, veggie(s), and carb. There is no lighting up a grill, or simmering soups, or a ton of chopping. Most come together in under 10 minutes and are ready within the hour. Yep – these are 100% without fail cross my heart pinky swear easy. And keeping in mode with the whole new year fresh start thing, they are all perfectly acceptable for your health.

I hope 2014 brings you much happiness – inside your kitchen and out!

  1. Busy chicken
  2. Stromboli
  3. Chicken tosdatas
  4. Pesto gnoochi
  5. T-ball tacos
  6. Ropa Vieja (crock pot)
  7. Dinners in the red pot
  8. Sausage/kale/white bean stew
  9. Red pot chicken
  10. Yellow & green pasta

Eat up!
C

Zuppa Toscana.

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zuppa toscana

Alright – let’s reel it in a bit here.

Thanksgiving is always a day to indulge – no questions asked. I enjoyed seconds thirds with absolutely no remorse and as I sat on my couch later in the evening while starting season 1 of Scandal (UM – LOVE!) I could not have been a happier person.

And then it was Friday. I woke up with the best intentions – whole wheat bagel with peanut butter and fruit for breakfast. And then the neighbors delivered a massive tray of beautiful Christmas cookies (you guys rock!). Two three cookies later I thought, ‘lunch – I will be better at lunch.’ I met my darling sister Allie out and something happened. We both finished our veggie potato pancakes topped with two eggs smeared with hollandaise sauce and we said ‘um, let’s order more food.’

Yes, my tiny sister and I actually asked for the menu back. Not one of my finest moments but hey – a couple of fruit crepes later we were finally satisfied. What can I say? We can eat and we have no one but our mother to thank for her super human like metabolism. 

Yet there comes a time and a place where enough is enough and that would be now. This recipe is a great way to cut through the over indulgence that is Thanksgiving (and the day after apparently) and get some super productive and lighter calories into your system. You’ve got a lot of health in this bowl and it could not be more delicious or better for you. 

Eat up,
C

P.S. If you have had and enjoy the Olive Garden’s zuppa toscana this tastes exactly like it – but is a much healthier version. Win win, all around.

Zuppa Toscana
Serves 6
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1lb lean Italian sausage (I used chicken sausage!)
  2. 2 large russet potatoes, cut into 1 inch thick sticks and then thinly sliced
  3. 1/2 onion, diced
  4. 2 garlic cloves, minced
  5. 1 quart (4 cups) chicken broth
  6. 2 cups water
  7. Salt and pepper, to taste
  8. 1 bunch kale, torn from stems
  9. 1/2 cup Greek yogurt
Instructions
  1. Brown Italian sausage in a Dutch oven set over medium heat (add a bit of oil if using lean meat).
  2. Cook, stirring often until cooked through. Drain fat if necessary.
  3. Add onion and garlic. Cook and stir until onion has softened.
  4. Add potatoes, chicken broth, water, salt, and pepper. Bring to a boil.
  5. Lower heat and simmer, stirring occasionally, until potatoes are cooked through (about 10 minutes). Add kale.
  6. Cook until wilted. Lower heat to the lowest setting.
  7. Stir in yogurt; cook just until heated through.
  8. Taste and season with additional salt and pepper if needed.
Adapted from Kitchen Simplicity
Adapted from Kitchen Simplicity
A Life From Scratch. http://a-life-from-scratch.com/

Busy chicken.

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baked lemon chicken and veggies

Look – we are all busy. Whether it’s 1 kid, 4 kids, working in the office – air – or home, it’s rare I meet someone in my stage of like that says, ‘huh, actually I’m quite bored.’ Actually let me rephrase that – I’ve never heard that sentence uttered aside from my 7 year old 10 minutes after a playdate has left.

So, even playing field here, right? We are all looking for time saving tips and this baked lemon chicken and veggies recipe is just that. Minimal ingredients and effort – you throw it all in one dish (love!) and roast away for 45 minutes. Just enough time for a glass of wine, homework, and baths if you’re lucky. 

Just make sure to give yourself the time to sit and enjoy because it’s really good. As soon as you’re done you can be back to your busy self. (Or bed, if you’re like me).

Baked Lemon Chicken & Veggies
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Ingredients
  1. 2 lemons
  2. 4 TBS olive oil + more for greasing dish
  3. 2 minced garlic cloves
  4. pinch red pepper flakes
  5. salt & pepper
  6. 2 handfuls green beans, washed and trimmed
  7. 10 red potatoes, cut into 1 inch chunks
  8. 4 boneless skinless chicken thighs
Instructions
  1. Preheat your oven to 425 degrees. Grease a baking dish with olive oil. Thinly slice 1 lemon and place along the bottom of the dish.
  2. Whisk together the olive oil, garlic, juice of 1 lemon, red pepper flakes, salt and pepper. Toss green beans in marinade and then remove and place on top of lemons in the dish. Repeat with potatoes - toss, remove, and then place on top of the green beans. Last up is your chicken - toss to coat and place on top of the green beans. Pour any extra marinade you have over the chicken.
  3. Roast away for 45 minutes.
A Life From Scratch. http://a-life-from-scratch.com/

Eat up,

C

Flying stromboli.

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stromboli

This is one genius idea for a family dinner, if you ask me. All you have to do is roll up that bad boy and voila – you made stromboli! And guess what? Everyone is happy, because it’s pizza. M gets his meat and cheese so he’s content, L is eating green peppers without realizing it (sneaky), and I’m content with my spinach and mushrooms. Use whole wheat crust and you’ve got yourself one healthy dish. Even the bebe got in on it, but he’ll eat anything. Actually, let me rephrase that. He’ll take a bite of anything and then immediately throw what’s left. 

I’m serious guys.

Pediatrician said to ‘calmly say ‘we don’t throw food’ and then take whatever is leftover away. Don’t let him see that it affects you.’

Well that’s fine and dandy but that was at 12 months. B is almost 15 months. That is 2-3 meals per day for 3 months….well you do that math. Let’s just say I’m quite over it and you can’t exactly drink wine with breakfast or lunch to ‘stay calm.’ Right? Right.

I’m open to suggestions below! My suggestion? Make this recipe, soon.

Stromboli
Serves 6
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Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Ingredients
  1. whole wheat or regular pizza dough
  2. Olive oil
  3. pizza sauce
  4. mozzarella
  5. parmesan
  6. oregano
  7. crushed red pepper
  8. a variety of toppings – your call!
Instructions
  1. Set out your dough 30 minutes or so before using to get to room temp. It will be easier to handle this way.
  2. Preheat your oven to 350 degrees.
  3. Grease a baking sheet generously with olive oil.
  4. Spread the dough out so that it’s flat, like pictured.
  5. On goes your sauce, pinch of oregano and crushed red pepper flakes, and toppings.
  6. Top with your cheeses and slowly roooooool it up!
  7. Sprinkle salt on the top and bake for 45-50 minutes, until golden brown.
Adapted from Dinner A Love Story
Adapted from Dinner A Love Story
A Life From Scratch. http://a-life-from-scratch.com/
Eat up,

C

Time is running out.

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Grilled Chicken Caprese
There are just certain recipes that you must sneak in before summer is over. This one and this one, for sure. And here is a new trick for up your sleeve. Everyone loves caprese salad. How about smothered on top of grilled chicken?

Yes, please!

The ingredients are simple, and this grilled chicken caprese recipe is easy – this one is the perfect way to close out summer before the fall blows in. Hurry up though, I can already feel the chill…!

Grilled Chicken Caprese
Serves 4
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 4 tablespoons chopped fresh basil
  2. 2 tablespoons red wine vinegar
  3. 2 garlic cloves, minced
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon pepper
  6. 4 tablespoons olive oil
  7. 6 ounces fresh mozzarella, cut into 1/4 inch slices and patted dry
  8. grill seasoning
  9. 4 small or 2 large chicken breasts, flattened to an even thickness or sliced in half lengthwise
  10. salt and pepper, to taste
  11. 2 large tomatoes cut into 1/2 inch slices
Instructions
  1. Mix together basil, vinegar, garlic, salt, and pepper.
  2. Slowly drizzle in oil, whisking as you go, until fully combined.
  3. Remove 3 tablespoons vinaigrette to a medium sized bowl, toss with mozzarella. Set aside to marinate while you prepare the rest of the meal.
  4. Season chicken with salt, pepper, and grill seasoning.
  5. Cook on a hot grill until chicken is cooked through.
  6. Throw the tomatoes on the last few minutes to get a nice char on both sides.
  7. Transfer chicken to a platter, top with tomatoes, drizzle with remaining vinaigrette and top with marinated mozzarella.
  8. Cover with foil and set inside a warm oven (350 degrees or so) for a few minutes to help melt the cheese.
Adapted from Kitchen Simplicity
Adapted from Kitchen Simplicity
A Life From Scratch. http://a-life-from-scratch.com/

Eat up!

C

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