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Weekly Meals

Posted on March 2, 2014 by Kylie

sunday: Lasagna rolls inspired by this recipe. I substituted the mozzarella cheese for 1 cup roasted & mashed sweet potatoes. Before I rolled up the lasagna noodles, I also added a layer of bolognese sauce (that I had made last month and stored in the freezer for quick dinners) and slices of roasted tomatoes. Then I topped each lasagna roll with some parmesan before baking. I completely left out the tomato sauce.

Served with a strawberry + tomato salad.

monday: Same as sunday, but with broccoli instead of a salad.

tuesday: My mom’s salmon cake recipe + sauteed zucchini + dipping sauces (creamy guacamole & tart cherry salsa)

salmon cakes: 2 cans salmon + 1 egg + 7 (ish) saltine crackers, crushed. Combine ingredients in a bowl. Form into 6 patties. Coat patties in cornmeal. Heat some olive oil in a pan and fry salmon cakes until light brown. Serves 2-3.

wednesday: Crispy honey lime tilapia served with a roasted beet, goat cheese, walnut, homemade crouton salad. First time eating beets (other than this smoothie)…they were a fun change.

thursday: Braised white beans with chicken and parmesan. I used rosemary instead of thyme. And I added some green peas.

Served with a side of homemade focaccia (leftovers from the freezer).

friday: Burger from Petrol Station. I wasn’t impressed. Andrew thought it was great and kept throwing around the term, “gourmet burger.” I beg to differ. My loyalty is to Smashburger.

saturday: Out to eat Mexican food at my favorite place with my parent, sister and her boyfriend. It’s not a good chicken fajita unless the tortilla is doughy. LOVE this place.

Power Bowls with Crispy Baked Garbanzo Beans via Iowa Girl Eats

Salad with leftover chicken meatballs + strawberries + red bell peppers + tomatoes + avocado + english muffin with Cabot Horseradish cheese (I love this cheese. And the husband is hesitant to try it…more for me.)

Mexican Lasagna via Pretty Hungry. I left out the chicken and greek yogurt/sour cream. I added in chopped red bell peppers, white beans and black beans.

half a whole wheat english muffin + peanut butter + banana + my recent go-to chocolate

Starbucks’ iced coffee with 2% milk. It was super bitter. I’m not a big coffee drink. Mainly because hot coffee hurts my stomach. But I was really feeling it iced…like coffee ice cream.

I couldn’t pick one. So here’s my two favorites…

Snickerdoodle Smoothie via Tasty Yummies. I left out the coconut.

Loved this! Will definitely be making again!

Breakfast Bake: 1/2 cup oats + 1/2 tsp cinnamon + 1 tbsp raisins + pinch salt + 1/2 cup mashed fruit (i did a mix of banana and pumpkin) + 2 tbsp water + 1/4 tsp vanilla.

Preheat oven to 375F. Mix it all together. Scoop into a greased ramekin. Bake for 20-25 minutes. Topped mine with peanut butter. I’m in a nut butter rut. What’s your favorite brand? I feel a trip to whole foods coming soon so I can look at all the ridiculously delicious options…

1000 Rep Workout via Peanut Butter Fingers’. I did high knees instead of doing jumping jacks and I did the chest press on the ground instead of a bosu (I wasn’t coordinated/balanced enough for that haha). Still really loving circuit workouts!

Posted in Cookies | 7 Comments

Cinnamon Roll for One

Posted on March 1, 2014 by Kylie

Today on Chocolate Covered Katie I’m sharing my recipe for a Single-Serving Cinnamon Roll!!!!!!!!!!!!!!!!!!(!!!)

Posted in Breakfast, Dessert, Single Serving | Tagged cinnamon roll, healthy cinnamon roll, single-serving cinnamon roll | 10 Comments

Creamy Cilantro Cheesy Guacamole

Posted on February 28, 2014 by Kylie

This is not my recipe.

It’s the National Dairy Council’s Recipe. But there are just somethings you NEED to know about. I’m telling you, those dairy people know what they’re doing. I only made some minor modifications.

So I discovered this recipe last week when I attended a cooking class put on by Dairy Max. In the class, guest chef Robin Plotkin (one of my fave RD’s) made this Cheesy Guacamole that changed my life. In the most dramatic way possible, I will never be the same. Or at least my guacamole will never be the same. Now my avocados will always be getting all cozy with cottage cheese. If cottage cheese gives you the heebie-jeebies, you have to be strong and make this. You’ll make it through. Promise. And then you’ll be in creamy guacamole-ness. A place where everyone likes to be.

This creamy concoction has the same effect that peanut butter has. You know the effect where you are defenseless against going back to the jar for little spoonfuls. That was so me with this guacamole. It doesn’t need chips or quesadillas or anything. I’ve just been eating it by the spoonful. I have added it to salmon croquettes and mexican lasagna, but the spoon technique is quite sufficient.

Growing up, most every Thursday night was Mexican food night. My family would go to our favorite Mexican food place and I’d eat far too many chips and then occasionally we’d drive through the local custard place on the way home. Any who, the point is that I think we’ve all had the creamy cilantro dip from Chuy’s.* So salty. So creamy. So many people freak out over it. Honestly, I don’t really get it. I think it’s thin and whimpy. This creamy cilantro cheesy guacamole is how I imagined the Chuy’s creamy cilantro was going to taste. I want some body and super creaminess to my dips.

*fyi: Chuy’s isn’t our favorite Mexican food restaurant. That would be ridiculous.

Creamy Cilantro Cheesy Guacamole

2014-02-26 19:59:09

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Ingredients

16 oz cottage cheese, 2% milk
1 cup avocado, diced
1/2 cup red onion, diced
2 tablespoon cilantro, chopped
2 tablespoons lime juice, freshly squeezed
1 teaspoon salt
1 teaspoon cumin, ground
1/2 teaspoon garlic powder

Instructions

In a food processor, combine cottage cheese, red onion, cilantro, lime juice, salt, cumin and garlic powder. Process until smooth. Add in the diced avocado and pulse a couple times to incorporate. Don't blend the avocado completely in, there should still be avocado chunks. Serve with chips or on top of pretty much anything.

By Kylie Held Mitchell

Adapted from The National Dairy Council's Cheesy Guacamole

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