WIAW: All By Myselffffff

August 17, 2016August 13, 2016 / Melissa (I Crashed the Web) / 2 Comments

Okay the title is a little bit of a misnomer. But here are some eats for last Thursday, when I ate all of my meals – that’s right – by myself. Okay, not REALLY by myself – this guy joined me .. but I was the only adult at each meal I ate for the first time in a while. So here is what I ended up eating for today’s What I Ate Wednesday!

For breakfast, B and I got smoothies at Restore. I know- I said I ate alone. But I did – I ate it while BF’ing FW. We also got coffees – my iced coffee from Phoenix was delicious – but it took me about 3 days to drink it …

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Snacks during the morning mostly included grapes. A whole lotta grapes. Only a few are pictured here. 20160811_121756

I had lunch while FW was napping and made myself some egg whites and cheese with leftovers from dinner – sweet potato, zucchini and pepper hash. It was delicious – and again, eaten alone. 20160811_132538

I had plans to meet up with a coworker, his wife and their new baby for an afternoon drink and opted for white wine. Yes, it was social (with other people) – but no food (minus a potato chip or two that was on the table) was really consumed. 20160811_170112

B had after work plans – an event and then the Indians game – so I was on my own for dinner. I stopped off at the Heinen’s salad bar and picked up this. There are some more tortellini, quinoa and other goodies under that lettuce. 20160811_181627

I heated up some soup my mom had made and brought when she visited to go with my salad – chicken and pasta.

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And a peach that I had gotten at the farmer’s market that morning made for a complete dinner. 20160811_201643

That was it! A pretty good day of eats by myself. Disclaimer- some days when I eat alone all I manage to eat are spoonfuls of peanut butter, ice cream and handfuls of cereal because I’m holding FW with the other hand all day.

Some questions for you:

Do you eat differently when you eat alone vs with friends/family?
Do you eat soup in the summer or when it’s hot out? Or only in the winter?

WIAW #39 – A SOUPer potluck

November 18, 2015November 17, 2015 / Melissa (I Crashed the Web) / 9 Comments

If you read my last week’s post, you saw that I wasn’t having veggies. A shocker for me – I eat veggies at least three meals a day typically (plus snacks), but last week, they just didn’t appeal to me. Good news – I’m back on the veggie bandwagon! I still haven’t been feeling them in the morning and haven’t been doing eggs, but on this day (Tuesday), I had them twice in one day. Woohoo! I’m almost back!

Here are Tuesday’s meals. It includes some veggies AND a work potluck where we all brought in soup to share!

For breakfast, I started the day with some yogurt and fruit. I mixed plain Greek nonfat yogurt with some canned pumpkin, cinnamon and Hemp Hearts and it was delicious! Does pumpkin count as eating veggies for breakfast?

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Lunch was our potluck! I had brought in a chicken gnocchi soup, but also tried some beef stew, veggie chili and gluten-free matzo ball soup. Plus some homemade fudge for dessert. And a side of raw veggies. And bread. Yup, that was a delicious lunch and I ended up in a food coma.

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homemade peanut butter fudge!

For a snack, I had an apple. I forgot to take a picture, so here’s my mostly eaten apple from Monday. I also had some tea.

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B made me dinner! And here are some more veggies. He made salmon and broccoli and shallots and asparagus. It was so good! I’m so glad to be eating more veggies again.

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I also had another small bite of fudge. SO. GOOD.

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And that was about it! A day with some more veggies, thank goodness. Back on the vegetable bandwagon!

Have you ever made fudge? What’s a good recipe?
What’s another creative potluck my office should do? We do themes…we’ve done crockpot, salad, and soup!

Tuscan Gnocchi, Kale and Spicy Sausage Soup

January 7, 2015December 3, 2014 / Melissa (I Crashed the Web) / Leave a comment

It’s soup season. Don’t get me wrong, I love soup year-round, but B is much more likely to eat soup when it’s cold out. So we’ve been eating a lot of soup lately. When I was home, I had my mom’s minestrone soup (she makes it with butternut squash! so good) and her chicken noodle soup. When B and I get takeout, we’ve been pretty consistent about getting our favorite place – Souper Market. Give me soup, a hunk of bread and maybe some cheese and I’m good to go.

So needless to say, I was inspired to make some soup the other day. Of course it ended up being a 50 degree fall day (not 20s or 30s) but soup was still the perfect dinner. Paired with a hunk of Italian bread and brie, and this soup made a perfect dinner for B and I.

Tuscan Gnocchi, Kale and; Spicy Sausage Soup - i crashed the web

Tuscan Gnocchi, Kale and Spicy Sausage Soup

(a somewhat lightened version of a recipe from Gimme Some Oven)

Here’s what you need:

1 pound ground hot Italian chicken sausage
1 yellow onion, diced
2 large carrots, diced
4 cups low sodium chicken broth
1 12-ounce jar of roasted red peppers, drained and diced
2 tomatoes, diced
1 tsp. Italian seasoning
1-2 tsp. crushed red pepper (use more if you like heat!)
1 pound potato gnocchi
1 bunch kale, with stems removed and chopped
Freshly shaved Parmesan cheese

Here’s what you do:

Add Italian sausage, carrot and diced onion to a large Dutch oven or pot. Break up sausage with a spoon and cook on medium-high heat until sausage is browned. Drain out some of the excess grease if possible. (I didn’t have as much grease because I used chicken as opposed to traditional sausage)
Add in the chicken broth, diced tomatoes, diced roasted red peppers, Italian seasoning and crushed red pepper. Keep on medium-high heat and bring the mixture to a simmer.
When the soup starts to simmer, reduce heat to medium-low and stir in the gnocchi and kale. Continue cooking for about 5 minutes, or until the gnocchi are cooked through and tender. Season to taste with salt and pepper and add more crushed red pepper if needed. Top with Parmesan cheese and serve warm.

For another kale and sausage recipe (apparently I like the combo) that can be made in your crockpot, check out Healthy Crockpot Recipe: Tuscan Chicken Sausage, Kale and Vegetable Soup.

Tuscan Gnocchi, Kale and Spicy Sausage Soup - i crashed the web

Healthy Comfort Food: Beef, Lentil and Spinach Stew

December 21, 2013December 20, 2013 / Melissa (I Crashed the Web) / Leave a comment

We all have those days – especially this time of year. We work late or we’re out late doing errands (hello last minute holiday shopping!). It’s dark out when we get home. We’re cold. We are craving the warmth, and sunshine of summer. And we’re also craving some comfort food – and a warm blanket – to get us through the night.

That’s where this soup comes in. It may have taken about two hours to cook (but less than 30 min prep time really), but it was well worth the time. I’m not a huge fan of beef, and B’s not a huge fan of lentil soup or spinach – but we both loved this stew! Hearty, healthy, filling and comforting – what more could you ask for on a wintry night? (Besides ice cream and a glass of red wine that is … yes, I love ice cream in the winter with red wine. Try it.) And as a bonus, the leftovers froze well – B enjoyed them even 2 weeks later out of the freezer!

beef, lentil and spinach stew - i crashed the web

Beef, Lentil and Spinach Stew

inspired by Aggie’s Kitchen (vegetarian recipe) and Food.com (uses ground beef, which I am definitely not a fan of, thus the substitution here)

Here’s what you need:

2-3 Tbs olive oil
1 lb grass-fed, organic beef chuck – cut into 1/2 inch chunks
1/2 c. dry red wine
1 c. chopped celery
1 c. leeks, finely diced
1/2 c. thinly slice onion (I used about 1/2 whole red onion)
3 large carrots, chopped
3 c. beef broth
3 c. water
1 14.5 ounce can diced tomtoes
1 c. dry lentils (I used the brown kind)
4 c. fresh baby spinach

Here’s what you do:

Heat 2 Tbs olive oil in a large skillet over medium heat. Add beef and cook until browned on all sides.
If skillet dries up, add another tablespoon of olive oil. Add celery, leeks, onion and carrot and cook, stirring often. Cook vegetables until soft, about 5-7 minutes.
Add broth, water, tomatoes, lentils and wine to pot. Cover and cook for 1-2 hours or until lentils are softened.
Just before serving, add spinach and stir until wilted. Enjoy!

beef, lentil, and spinach stew - i crashed the web

Yum! Can’t you just see the comforting-ness?

More Crock Pot Deliciousness: Slow Cooker Spicy Chicken and Black Bean Soup {recipe}

July 18, 2013July 17, 2013 / Melissa (I Crashed the Web) / 1 Comment

Have I told you how much I LOVE my crock pot? I know I have. I’m sure I have. Well, if I haven’t – let me tell you now: I LOVE MY CROCK POT.

check out my skills. i made this.

I came across this recipe when we had a pot luck for work a few months ago. When I saw the list of stuff people had planned to bring to our crock pot luck (get it?) and saw it was buffalo chicken dip, chicken paprikash, some desserts, and so on, I knew I had to bring something healthy. So naturally I scrolled through one of my favorite blogs, Skinnytaste, and decided on this recipe. I made it and REALLY enjoyed it. I enjoyed it again and again actually – because there were tons of leftovers! Why’s that? Apparently “spicy” and “black beans” are scary at potluck. Yup, scary. A few of my coworkers shied away from it when they heard it was “spicy” (it’s not really) or it had “Black beans” in it. Which meant – more for me! (and it also meant that when half the office got sick from the potluck the next day everyone agreed it WASN’T my bean soup that got them sick … because none of the sickos tried it. It feels good to be cleared of the food poisoning charge) And more for B, who really liked it as well. So this week when I noticed my crock pot was looking kinda lonely (as tends to happen when its 80+ degrees out) I decided to make some of it again. Not only does cooking in the crock pot mean I’m not cooking on a hot day (it cooks for me while I’m at work!) but it also means that I can stay outside and enjoy the sunshine a little longer knowing that dinner is ready when I get home 🙂 Oh, and did I tell you that it’s low fat? (Yup, one large bowl that’s 1.5 c has less than 6 grams of fat and 300 something calories) crock pot chicken and black bean soup spicy Slow Cooker Spicy Chicken and Black Bean Soup (modified from Skinnytaste, very slightly. but look at her recipe because her pictures are way better!) Here’s what you need:

2 (15 oz) cans black beans, rinsed and drained
3.5 c low sodium chicken broth
About 20-30 oz canned tomatoes with green chilies (I found 10 oz cans and 15 oz cans and used 2 of the 10 oz this time, last time I used 2 of the 15 oz cans)
1 red bell pepper, minced
2 jalapenos, minced
4 oz can diced green chiles
1 tbsp ground cumin
2 tsp ancho chile powder
1 tsp garlic powder
1 tsp onion powder
2 skinless chicken breast

Here’s what you do:

Using a food processor, combine one can of beans with 1.5 cups of the chicken broth. Puree them together and add to your slow cooker.
Add the other can of beans and the remaining 2 c of chicken broth to the slow cooker.
Add canned tomatoes, bell pepper, jalapenos, diced green chiles, cumin, chile powder, garlic powder, onion powder and chicken breasts.
Set your crock pot to High for four hours, or Low for 6-8 hours (mine took 6).
Before serving, remove the chicken and shred. Place back in the slow cooker. Serve!
Original recipe suggests serving with avocado, cilantro, sour cream, etc. I just had mine plain and enjoyed it tremendously! B added more hot sauce to his.

spicy black bean and chicken soup in your crock pot

Again, Skinnytaste’s pictures are much better…look at hers.

A SOUP-er Roundup!

October 12, 2012October 13, 2012 / Melissa (I Crashed the Web) / 3 Comments

The weather has definitely been getting colder in Cleveland, which means that I’ve not only been baking up a storm, but B and I have also been in the kitchen more to cook. Baked ziti? Homemade sauce? Spaghetti squash? Homemade pasta with home baked bread? You name it – if I can turn the oven on, I’m happy.

Still, what about those days when all you want is a hearty helping of soup and crusty bread? Lately I’ve been just frequenting the Souper Market – but I plan to attempt to make at least one soup on my own as the days get cooler. Here are some of the soups I’m dying to cook:

Slow Cooker Taco Stew (from Mommy Hates Cooking)

Fall Harvest Stew (from The Daily Balance – another Clevelander!)

Tuscan Chicken Sausage, Kale and Vegetable Soup (from me!)

Spicy Pumpkin Soup (from My Recipes)

Buffalo Chicken Soup (from Bake Your Day)

Chicken Tortilla Soup (from The Pioneer Woman)

AND for those days that I don’t feel like turning on the crockpot or waiting for some soup to cook?

I “indulge” in the best light soup: I recently got to try some of Progresso’s new light creamy soups! I was sent the Chicken Pot Pie and Creamy Potato with Bacon & Cheese. The best part about the soups? They’re 100 calories per serving.

So if you’re me – you have two 100 calorie lunches to play around with (I usually also bring a side salad or a sandwich on an English muffin to round out the meal) – or if you’re B, you have one 200 calorie (yes, he eats the whole can) soup on your hand. The other cool thing? I was sent this really cute gift set – it included two cans of soups, a gift bag, a water bottle and a soup mug (yes, I ate mine out of my mug)!

I definitely recommend you check these soups out if you’re looking for something creamy, but light, to enjoy this winter or fall. Do they taste exactly like the originals and non-light soups? No … but I still really enjoyed them!

Creamy Potato with Bacon and Cheese Soup in real life

Disclosure: The coupons, information, and gift packs have been provided by Progresso^® through MyBlogSpark

Kale is the new spinach (Subtitle: Healthy Crockpot Recipe: Tuscan Chicken Sausage, Kale and Vegetable Soup)

March 7, 2011January 2, 2014 / Melissa (I Crashed the Web) / 8 Comments

I got a crockpot! I got a crockpot! I got a crockpot! (can you sense my excitement?)

A few months ago, B and I registered for a slow cooker (correct term… but that’s the only time you’ll hear me use it) at Macy’s. Here’s the model in case you’re interested. Well, one of my best friends got it for me for my wedding shower gift and I was super pumped to try it out. The review? Awesome! It was easy to clean, easy to use, and everything turned out great!

For one of my first recipes, I wanted something truly no fuss and healthy. This meant no searing any meat before using it, not toooo much chopping (I haven’t gotten my Mini-Chop yet from my registry:)) — something I could truly throw together before work and return home 12 or so hours later to eat. So when I found the Tuscan Turkey Sausage, Kale and Vegetable Soup recipe I was really excited to try it out — and it didn’t disappoint! See below for a fabulous, easy and healthy crockpot soup.

Tuscan Turkey Sausage, Kale and Vegetable Soup

adopted from RecipeGirl.com

Ingredients

One (12-ounce) package of turkey or chicken sausage, cut into 1/4-inch-thick rounds (I used Al Fresco Sweet Italian Style Chicken Sausage)
2 cloves garlic, minced
1 small onion, chopped
2 large carrots, peeled and roughly chopped
3 large celery stalks, chopped
1/2 medium bunch kale, stems removed, & leaves chopped (about 4 cups)
3 cups fat-free low-sodium chicken broth
One (15.5-ounce) can red kidney beans, rinsed & drained
One (15.5-ounce) can great Northern beans, rinsed & drained
One (14.5-ounce) can Italian seasoned diced tomatoes
1/2 cup dry red wine (or water)
1 tsp. dried basil
shredded Parmesan cheese, optional (I’m a huge cheese fan … I ended up using Romano because that’s what I had on hand)

Directions (it really is as easy as 1-2-3)

Chop all ingredients — chicken/turkey sausage, garlic, onion, carrots, celery and kale.
In a slow cooker, combine all chopped ingredients except Parmesan. Stir to combine.
Cover and cook on low until the vegetables are tender, 8-10 hours.

Yield: 6 servings (1 1/2 cups per serving)

* Nutritional Information (without Parmesan): calories 241, fat 5g (sat 5g & trans fat 0g), cholesterol 37mg, sodium 1,258mg, carbohydrates 31g, fiber 8g, protein 19g, calcium 158mg

* according to Recipe Girl