Heating Instructions...

...for the week of Monday January 31

Garlic Herb Pork Chop
if thawed...
1. Preheat oven to 350
2. Remove from vacuum bag
3. Bake 10-15 mins, until heated through
if frozen...
1. Place vacuum baggy of pork in a pot of simmering water
2. Allow to thaw and heat through, about 5-10 mins
3. Open baggy carefully and serve

Herb Crusted Salmon
Oven:
1. Preheat oven to 400 degrees
2. Bake 10-15 minutes, until warmed through

Mojo Chicken
1. Preheat oven to 375
2. Bake Chicken 10-15 mins, until hot throughout

Stuffed Manicotti
1. Preheat oven to 375 degrees
2. Bake manicotti 15-20 mins, until warmed through

Cuban Fajitas
Stove
1. Heat chicken, beans and rice in a pan until hot
2. Warm tortillas in microwave
3. Make your own fajitas
Oven
1. Preheat oven to 350
2. Place pan in oven until everything is hot (about 20 mins), stirring once

Soup
Heat on stove until bubbly and hot

Spinach
If thawed:
1. Slice open baggy and place veggies in a skillet
2. Heat 2-3 mins over medium high heat, until warm
If frozen:
1. Place whole baggy of veggies in a pot of simmering water
2. Allow to thaw, 2-3 mins

Mashed Veggies
1. Heat on the stove or in the oven for about 10 mins, until hot

Practically Paleo

Practically Paleo...meat, veggies, and just a dash of grains to help stretch your dinner

How do you make a truly juicy pan-fried steak for those cold winter months? A steak that tastes so good you don't even need a sauce for it? Here's how:Ingredients:

• NY Steak (about 4-6 oz. per person)


• handful of brussel sprouts


• polenta (I had the pre-cooked kind on hand from Trader Joes)

Instructions

1. Preheat oven to 400


2. Slice off the brussel sprouts' stems and slice in half


3. Lay brussel sprouts on a baking sheet and drizzle with olive oil


4. Add enough salt and pepper to make sure each sprout get seasoned


5. Toss sprouts around until coated, place in oven


6. Pat steaks dry and coat in salt and freshly cracked pepper


7. Heat a pan until smoking hot (we used all clad, not non-stick)


8. Add enough olive oil to the pan that provides a thin coating on pan


9. Once you can see the heat rising from the pan, add steak


10. Let steak sit there for 2-3 mins.


11. Use tongs to try to flip it, but if it sticks, let it sit longer to sear completely


12. When it's ready, flip the steak and let sear on the other side, then the edges of the steak too


13. Place entire pan in oven (if it's oven safe, if not, add steak to baking sheet w/ sprouts)


14. Bake steak the rest of the way, until desired doneness, about 7-10 mins


15. When steak is done, set on a cutting board to rest completely, put pan back on burner


16. Slice prepared polenta into discs and toss into the steak drippings in your pan


17. Cook polenta 4-5 mins on each side in steak drippings


18. Serve on plate, with polenta on bottom to soak up steak juices

promo code: yummy

Heating Instructions...

...for the week of Monday, January 24

Salmon in Papillote
1. Preheat oven to 325
2. Bake salmon about 15-20 mins, until hot in the center

Frittata
1. Preheat oven to 375
2. Bake about 15 mins, until hot in the center

Chicken with White Beans
1. Preheat oven to 375
2. Bake chicken and beans about 10-15 mins, until hot throughout

Polenta Lasagna
1. Preheat oven to 350
2. Bake 10-15 mins, until hot in the center

Stuffed Red Peppers
1. Preheat oven to 350
2. Bake 10-15 mins, until hot in the center

Pizza
1. Preheat oven to 350
2. Bake 10-15 mins, until hot in the center

Herb Roasted Chicken
1. Preheat oven to 350
2. Bake 10-15 mins, until hot in the center
OR if frozen
1. Place baggy of chicken in a pot of simmering water
2. Simmer about 10 mins, until thawed and hot throughout

Sauteed Spinach
1. Toss in a hot saute pan for 2-3 mins, until hot
OR
1. Place baggy of spinach in a pot of simmering water
2. Simmer about 5 mins, until thawed and hot throughout

Cleanse Menu Monday January 24

4 Days of Amazing Meals that omit:

• dairy
• wheat
• grains
• sugar
• red meat

Monday 1/24:

dinner: salmon in papillote

Tuesday 1/25:

• breakfast: chicken apple sausage fritatta
  
• snack: side of berries
  
• lunch: (health nut salad)mixed greens salad with grilled chicken, kale, red peppers, avocado, sliced almonds, lemon vinaigrette
• dinner: Tuscan white bean chicken
  

Wednesday 1/26:

• breakfast: hard-boiled egg with guacamole, slice of turkey and tomato
• snack: almonds
  
• lunch: chinese chicken salad with crisp lettuce, cashews, sesame seeds, cilantro and grated carrots
  
• dinner: Mushroom Polenta "Lasagna" (polenta instead of pasta!)
  

Thursday 1/27:

breakfast: veggie frittata
snack: orange
lunch: tuna salad with a side of mixed greens

• dinner: Turkey Chili Red Peppers
  

Friday, 1/28:

• breakfast: apple with almond butter
• snack: hummus with celery sticks
• lunch: carrot ginger soup
  
• dinner: herb roasted chicken breast with and seasonal veggies *freezer-friendly*

Self-proclaimed Skinny Girl Bethenny chats about her easy way to stay in shape and healthy.

I love Bethenny's food philosophy, especially what she does when offered a basket of fries. It's all about enjoying food without making it an emotional reward/punishment.

promo code: HAPPY

http://abcnews.go.com/Entertainment/bethenny-frankel-america-fat/story?id=12460595

Heating Instructions...

...for the week of TUESDAY January 18

Balsamic Butter Steak
1. Add balsamic butter and steak to a hot pan
2. Saute for 3-4 mins, until warm throughout

Chicken with Goat Cheese and Almonds
1. Preheat oven to 350
2. Bake chicken until warmed through, about 15-20 minutes

Cod with Basil Mint Sauce
1. Pre-heat oven to 400 degrees
2. Bake fish about 10-15 mins, until warmed through
3. Top with Sauce

Meatloaf
1. Preheat oven to 400 degrees
2. Bake meatloaf 20-25 mins, until warmed throughout

Pizza
1. Preheat oven to 350
2. Bake pizza 10-15 mins, until hot
OR
microwave until hot (about 2 mins)

Quinoa with Asian Chicken Stir Fry
1. Toss into a hot skillet with a tablespoon olive oil
2. Stir fry 3-4 mins, until warm throughout

Gumbo
1.Heat on stove until bubbly and hot throughout

Spinach
If thawed:
1. Slice open baggy and place veggies in a skillet
2. Heat 2-3 mins over medium high heat, until warm
If frozen:
1. Place whole baggy of veggies in a pot of simmering water
2. Allow to thaw, 2-3 mins

Roasted Potatoes
1. Preheat oven to 400
2. Bake until hot, about 10 mins

Heating Instructions...

...For the week of Monday January 10

Molasses Glazed Pork

1. Preheat oven to 375

2. Bake pork about 10 mins, until hot in the center

Herb Crusted Salmon

1. Preheat oven to 350

2. Bake salmon until warm in the center, about 15 mins

Garlic Chicken

If thawed:
1. Heat a spoonful of olive oil in a pan until hot
2. Heat chicken breast until hot throughout
If frozen:
1. Place entire bag of chicken into simmering water
2. Cook until hot throughout the breast

Chicken Enchilada Casserole

1. Pre-heat oven to 375 degrees
2. Bake enchilada pan 20-25 minutes, until warmed through

Whole Wheat Lasagna

1. Pre-heat oven to 375 degrees
2. Remove lid and place pan of lasagna in oven
3. Bake for 20-30 mins, or until bubbly

Spinach Gruyere Quiche

1. Preheat oven to 350
2. Bake 20-25 mins, until warmed through

Soup

1. Heat on stove until bubbly

Roasted Winter Veggies

If thawed:
1. Warm up in a hot skillet with a teaspoon of olive oil
If frozen:
1. Place bag of veggies in a pot of simmering water until thawed

Sauteed Spinach

If thawed:
1. Slice open baggy and place veggies in a skillet
2. Heat 2-3 mins over medium high heat, until warm
If frozen:
1. Place whole baggy of veggies in a pot of simmering water
2. Allow to thaw, 2-3 mins

Attending the Culinary School in Paris

A couple of months ago while traveling in Paris, I was lucky enough to attend a few classes at the infamous Culinary Academy there. It was an amazing experience!

Before I met my loving husband, my plan was to attend Le Cordon Bleu Culinary School in San Francisco. My life took a different turn which I am very happy about, but a small part of me always wondered what culinary school would be like...

Well, the main campus for Le Cordon Bleu happens to be located in Paris, a 20 minute walk from our apartment. So last week I attended a class there and got to experience culinary school firsthand!

They offer these great 2 hour short courses for amateurs to drop in on. It was so neat being on the infamous campus, being taught technique by real Le Cordon Bleu professors.There was a chef, sommelier and translator. They were all really funny and entertaining and made the class really enjoyable.

The first class I took was called "Food and Wine Pairings" and the chef made the following:

• Seared Scallops and Mushroom Truffle Risotto with Glazed Baby Carrots

• Monkfish wrapped in Ham with Cilantro Celery

• Hazelnut Chocolate Tart with Ganache

And these wonderful dishes were each paired with seasonal white wines. These wines really did go beautifully with each dish!

• October, 10, 2010
• Permalink

Heating Instructions...

...For the week of Monday January 3

*Note* For the Cleanse, place Herb Roasted chicken in freezer. On Friday morning, place it in the refrigerator to thaw

Salmon in Papillote
1. Preheat oven to 300
2. Keep salmon wrapped up in the foil and place in oven
3. Bake approximately 30 minutes
4. Open package carefully and enjoy


Veggie Frittata
1. Preheat oven to 350
2. Bake 10 mins, until hot throughout

Salmon Burgers
1.Preheat oven to 375
2. Bake burgers, beans and spinach 15-20 mins, until hot

Lettuce Wraps:
1. Set lettuce aside
2. Heat stir fry in a saute pan for 3-5 mins, stirring often until hot

Stuffed Red Peppers
1. Preheat oven to 375
2. Bake peppers until hot throughout, about 15-20 mins

Pizza
1. Preheat oven to 350
2. Bake pizza 10-15 mins, until hot
OR
microwave until hot (about 2 mins)


Soup
Heat on stove until bubbly


Herb Roasted Chicken
If thawed:
1. Slice open bag of chicken and place chicken in a hot skillet
2. Heat 2-3 mins, until warmed through and crisp brown on the outside
If frozen:
1. Place baggy of chicken in microwave or a pot of simmering water 2-3 mins, until thawed


Roasted Winter Veggies

If thawed:
1. Warm up in a hot skillet with a teaspoon of olive oil
If frozen:
1. Place bag of veggies in a pot of simmering water until thawed

Sauteed Spinach

If thawed:
1. Slice open baggy and place veggies in a skillet
2. Heat 2-3 mins over medium high heat, until warm
If frozen:
1. Place whole baggy of veggies in a pot of simmering water
2. Allow to thaw, 2-3 mins