Green Eggs & Ham

 green eggs & ham

Hello everyone!

I hope that you have all been enjoying this lovely day. Today was one of those busy days for me. Elle has been helping me do laundry all day in preparation for our trip to Tennessee. I mean it, she really does help stuffing everything into the washing machine, turning the knobs, and watching as the clothes start spinning…if only I could get her to fold! Soon, my little one, you will be put to work, mwahahaha! (That was my evil laugh.)

You would think that by how many times I’ve travelled (A WHOLE LOT!) that I would be a pro packer by now. Unfortunately that is not the case. I always wait until the last minute and always have a dreadful feeling that I have forgotten something, and I tend to overpack. When I was headed home from England one time, I had 2 suitcases (the limit was one free of charge) and they were both overweight. Now, there is whole other story leading up to how I landed into this predicament that I will share another time, but to cut to the end, I had to break out the sad-girl tears and tell a convincing sob story about how my wallet was stolen and I didn’t have a way to pay for them (I really didn’t have any money at the time). Voila, 2 overweight bags checked for free! You’d think that I would learn from that lesson. I’ll try to pack light this trip.

Anyway, among getting everything ready, I still had to find something to make for dinner. Tonight’s inspiration? Dr. Seuss. I kept things light tonight and made some Green Eggs & Ham! I served up these omelettes with some veggies and hummus and it just hit the spot!

Here is what you’ll need:
-2 eggs
-1/4 cup lightly packed thawed, chopped frozen spinach (or a handful of fresh, chopped spinach)
-a few slices of cooked ham
-2 tablespoons shredded mozzarella cheese
-salt and pepper

Step 1)
Whisk two eggs in a bowl until completely blended. Mix in chopped spinach.

Step 2)
Spray a medium-sized pan with non-stick spray, or coat with vegetable oil. Heat pan on medium-high heat and pour eggs and spinach into pan so they are covering it.

Step 3)
Let eggs cook for about 3 minutes. On one half of the eggs, sprinkle the cheese, and spread the slices of ham. Flip the half of eggs without ham over, so it is covering the half with the ham. Let cook on low for another 3 minutes.

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Step 4)

Sprinkle with salt and pepper and serve while it’s hot!

I hope you like them, Sam-I-am!

-Rianna

Nutritional Information per one omelette:

Calories: 275
Carbohydrates: 5g
Fat: 17g
Protein: 25g

Ginger Sesame Chicken Salad

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Hi everyone! I hope that you’ve all had a fun-filled weekend. Today I am sharing with you a recipe that I decided to try during the week. Since we had one day of 50 degree weather (Hey, this is warm when a few days ago we were hit with more snow!), I was thinking of making something light and spring-y. The recipe? Ginger Sesame Chicken Salad, adapted from the recipe that Curtis Stone shared in Redbook.  I loved it and so did Elle! Well, she liked the chicken and the carrots, but wasn’t such a fan of the cabbage (she is just getting her molars now, so she still has trouble with grinding foods that are hard to chew). Here’s what you’ll need to get started cooking:

Dressing:

¼  cup soy sauce

3 Tbsp finely chopped (and peeled) fresh ginger

3 Tbsp canola or vegetable oil

2 Tbsp hoisin sauce

1 Tbsp sesame oil

1-2 tsp sriracha (I used 2…i like the kick it gives!)

1 tsp sea salt

¼ cup white vinegar

Salad

2 cooked chicken breasts, marinated in Hoisin sauce, and cut into bite-sized chunks

1 lb napa cabbage (I only used half of my cabbage), cut into thin slices

1 large carrot, shredded

3 scallions (white and green parts), thinly sliced

½ cup slivered almonds, toasted

1 tsp black sesame seeds

STEP 1.

Get that chicken cooked! I used 2 chicken breasts with the bone in. Once marinated, I popped it in the oven at 350 degrees for about 40 minutes. Once it had cooled, I cut it into (bite-able) pieces. You could also grill your chicken, or try cutting it into pieces before you cook it and then pan fry it.

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Step 2.

As your chicken is cooking, you can work on the next steps. It is also a good time to put your toddler in her highchair for snack time while she helps you measure ingredients. Now is the time to mix together all the ingredients for the dressing, and set aside.
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Step 3.

Chop up that cabbage! Slice those scallions! Shred that carrot!
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Step 4.

Toast your almonds. I dry toasted mine on a small frying pan on medium heat. They were very thin sliced almonds and only took about 4 minute to get nice and toasted. We ended up having to make more than 1/2 a cup because Elle and I ended up incorporating  them into snack time!
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Step 5.

Mix together all the salad ingredients, including the chicken, into a large bowl. (Those cabbages are quite compact and seem to really expand when chopped up!) Drizzle your sauce over the salad and mix together until all ingredients are coated. Grab a fork and dig in!
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Hope you all enjoy! I know I did…I may have had it for lunch 3 days in a row.  You might even be lucky enough to have some little hands help clean the dishes when you’re done!
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Nutritional Information:

(I divided this into six servings, so that turned out to be about 1-1/4 cups per serving)

205 calories
10g carbohydrates
15g fat
10g protein

I’d love to know if you have any comments, questions, or suggestions!
-Rianna