by kathilipp | Nov 17, 2011 | Christmas, Home, Uncategorized |
Yes- it’s that time of year and Christmas will be here before we want it to be.
But there is no reason to fear! With a little planning and a few steps along the way (OK, 21. But I promise they will be easy…) you will have a saner and more sacred celebration this year.
All you have to do is sign up for the blog here: http://feeds.feedburner.com/kathilipp/KUHK and you will join all of us to get your Christmas under control, and be able to focus on Christ this season!
Wait for that first email to show up in your inbox on Monday to get started!
by kathilipp | Nov 6, 2011 | Home, Uncategorized |
Everyone who knows me knows of my unabiding and deep love of all things Starbucks. I just can’t make my misto at home the way they do. The only thing I’m not in love with is their food.
I know they have some lower calorie options, but those are not the things I want to eat. (Plus, it doubles the cost of the trip.)
Here is my favorite fall snack, which is low on calories, super easy to make, oh and delicious.
Easy Pumpkin Muffins
Ingredients:
Serves: 24
Yield:
24 muffins
1 (18 ounce) box spice cake mix
15 ounces pumpkin
3/4 cup water
Directions
1.Mix all ingredients in mixer.
2.Makes 24 muffins.
3. Bake for 20-25 minutes at 350°F.
Continuing the pumpkin theme, here is the table decor we are going to be sporting this fall.
Pumpkin Votive Holders
Directions:
Use a mini-drill the grind out the centers of the pumpins to the side of the votive.
Use unsented votives in the pumpkins if you will be placing them on a dinner table.
You can also float several pumpkins in a shallow bowl for a great cluster effect.
(This also works with apples, and you won’t need a drill, just a paring knife and a spoon.)
How are you going to decorate this fall? Anything special this season?
by kathilipp | Oct 18, 2011 | Home, The "What's for dinner?" Project, Uncategorized |
OK First – what is a LOOP Meal? Here is a description taken from my latest book, THE WHAT’S FOR DINNER? SOLUTION:
LOOP Meals
LOOP (Left Over On Purpose) is a great way to cook one and eat twice. We generally eat our biggest meal on Sundays when the whole family is over. For example, this weekend Roger barbequed steaks . I asked him to throw a couple more on the grill for us to slice up and put on into the chili reciepe below. Cook once, eats twice, Beautiful.
Keep this recipe on hand – it is the perfect meal to throw any left over meat into. Steak chili, turkey chili, chicken chili – anything. Yum.
2 cups Leftover Steak, chopped
1 cup Chopped onions
1 clove Garlic, minced
1-16 oz can Stewed tomatoes
1-16 oz can Kidney beans, drained
1-16 oz can Tomato sauce
3 tsp Chili powder
1/2 tsp Basil
1-6 oz can Tomato paste
1. Prepare: In a large saucepan, saute onions, and garlic until the onions are translucent. Put all the ingredients into a slow cooker and cook on low for six – eight hours.
What is your favorite way to use up leftovers?
by kathilipp | Oct 3, 2011 | Home, Uncategorized |
I have talked to so many women who would love to make a dinner plan, but have run out of ideas for dinner. If you are in that boat, here are some simple ideas to fill out your weekly menu.
Grown Up Grilled Cheese
Forget the white bread and processed cheese food. Try some gouda on whole wheat or garlic Havarti on sourdough. If you are watching calories you can split the sandwich and pair it with Trader Joe’s Roasted Tomato Soup and a small salad. Yum!
Lemon Chicken
Simple recipe, delicious results. Serve with some grilled veggies and brown rice.
1 tsp. thyme leaves
½ tsp. pepper
1 clove garlic, minced
1/3 c. lemon juice, fresh squeezed
4 boneless, skinless chicken breasts
Mix all ingredients except chicken breasts together. Pour over chicken breasts in a one-gallon bag to marinade.
Drain marinade. Place chicken breasts in a pan sprayed with light cooking oil. Bake at 350° for 30-40 minutes.
Serves 4.
Pesto Chicken
½ c. prepared pesto
6 boneless, skinless chicken breasts
6 slices mozzarella cheese
Pour pesto over chicken breasts in a one-gallon bag. Let marinade.
Drain marinade. Place chicken breasts in a pan sprayed with light cooking oil. Place one slice of mozzarella cheese on each chicken breast.
Bake at 350° for 30-40 minutes.
Serves 4.
Spaghetti and Marinara with Veggies
Health-up your pasta with the addition of some veggies lightly sautéed in cooking spray with a few herbs. Delicious and it bulks up
what can otherwise be a thin meal. For some extra protien, heat up a few frozen turkey meatballs.
Chicken Cesar Pita
Prep 10 Minutes
Start to Finish 10 Minutes
Serves 4
Ingredients
1 Cesar Salad Kit from the Produce Section of the Grocery Store
1 package pre-cooked chicken cut into cubes
4 pitas
Directions
- Cut pitas in half and open up pitas. Put pita haves in the toaster. Toast the pitas and let cool.
- Meanwhile, mix together the ingredients from the salad kit (except for the croutons) with the chicken
chunks.
- Stuff the toasted pita with chicken Cesar salad mix.
- Garnish with whatever extra goodies (tomatoes, cucumbers, etc.)
by kathilipp | Sep 5, 2011 | Home, The "What's for dinner?" Project, Uncategorized |
I hope you’ve enjoyed your Labor Day holiday and ate something BBQ-y or something simply summery…
So if you’ve partied had this weekend, it’s time to think about what you are going to have the rest of the week. Don’t let Tuesday catch you by surprise. Go into the week with a plan – even if it’s a back-of-the-envelope plan.
Tuesday – Balsamic-Glazed Pork Chops (recipe can be found here at Epicurious ) with garlic spinach and new potatoes
Wednesday – Every Man for Yourself (or as some of you call it “YOYO” You’re On Your Own.)
Thursday – BBQd Chicken with Asparagus and rice
Friday – Speaking out of town and having dinner at the church (my favorite kind of meal – the kind that’s made by someone else…)
So tell me in the comments what you are eating this week, and you will be entered to win an advance copy of The “What’s for Dinner?” Solution.
Our winners from last week are:
Kate St. Amour and Lynda Williams.
(Be sure to email Sunnie at kathilipp.com to let her know your mailing address!)
by kathilipp | Aug 28, 2011 | Home, The "What's for dinner?" Project |
Last weeks Monday Menu was such a hit we are going to keep going every Monday – and give away an advance copy of THE WHAT’S FOR DINNER SOLUTION every Monday until October 1st when the book comes out.
I have to say, I LOVED your menus last week. As one poster said “I want to go live at their houses…” So this week, I’m going to give you two chances to win: 1. Your first chance to win is by posting your menu. 2. If you share one of your favorite recipes in the comments, I will enter you again.
Here in my menu for Monday – Friday
Monday: Eating out (after our weigh in – yep – that’s when we eat it up…)
Tuesday: Sushi (because Roger is at a meeting and he hates sushi…)
Wednesday: Chicken Marsala and Mashed New Potatoes, Asparagas
Thursday: Curry chicken and veggies, on Jasmine Rice
Friday: BBQ Chicken, BBQ Corn, Baked Potatoes
So since I’m asking you to share some of your favorite recipes, I’m re-sharing one of mine. I’m doing this one on Saturday night when we start our Sabbath.
When I shared this recipe before, two people commented that they didn’t have any of these ingredients in their homes and it would be a waste. I don’t want to be wasteful, but once you try this recipe you will want to have it every week. Don’t worry. These ingredients will be used up…
Don’t forget to enter to win!
Asian Chicken Wrap Ups
Prep 20 Minutes
2 cups chopped cooked skinless chicken breast (chop up strips from pre-packaged chicken breasts)
3 tablespoons rice vinegar
1-1/2 tablespoons light soy sauce
1-1/2 teaspoons sesame oil
1/4 cup chopped green onions
1/4 cup sliced almonds
1/4 cup crispy rice noodles
Seasoned salt and pepper
1 cup shredded carrots
1 cup shredded broccoli slaw
Four to six butter lettuce leaves
1/3 cup Peanut sauce (store-bought)
1/3 cup Asian salad dressing for dipping sauce (store-bought)
Directions
In a medium glass bowl, combine chicken, vinegar, soy sauce, sesame oil, , green onions, and almonds. Mix well. Season to taste with seasoned salt and pepper. Cover and let set in the refrigerator for an hour.
Add small containers each of peanut sauce and Asian dipping sauce to platter.
On platter, arrange lettuce leaves. Divide up the chicken mixture and place a mound of it on each leaf. Top with crispy noodles, carrots and cabbage. Roll up the leaf and dip in one of the sauces.
Serves 4 as appetizers, 2 adults as a main course
Yes- it’s that time of year and Christmas will be here before we want it to be.
