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20 May 2013

Grilled Vegetable & Feta Salad

May 20, 2013 By Bree 5 Comments

Oh my friends… life is busy around here!

We just bought a condo on Castle Rock Lake that we are going to be renting out. I am super excited about it, but the rental program requires a lot!
Furnishing four bedrooms and buying all the little things like pizza cutters and garbage cans is getting to be a little daunting. If we had endless heaps of money it sure would be fun to go, “I want this, this and this” and call it a day. That’s not the case of course .
We spent two days this weekend at furniture stores and I happy to say we can check off a few rooms.
I can’t wait for summer to officially kick in and to get a little r+r. In the meantime, there are many days when the sun touches down in my little town that I am incredibly grateful for living out in the country. Note picture below-view from my porch.

Ah.
“Holler if you’re ready for some summer nights!”
xo,

This Grilled Vegetable & Feta Salad definitely tastes of summer…
Here’s what You Need: (1 meal or 2 side portions)
1-2 asparagus stalks, chopped
½ yellow squash, sliced
½ zucchini, sliced
Handful of kalamata olives (pitted)
1 TBS of sundried tomatoes, diced
1-2 TBS of crumbled feta
Extra virgin olive oil
Favorite seasoning-Like Penzey’s Country French Vinaigrette
1 capful of evoo + 1 capful of vinegar (like balsamic or red wine)
Salt + pepper
Handful of baby spinach ( a big one!)

Here’s What You Do:
Preheat a grill pan (or grill) to medium high. Drizzle with extra virgin olive oil. Season the vegetables generously and add them to the pan, turning after a couple of minutes. Cook until they are softened but still a bit al dente. Add them to a big plate of spinach along with the feta and olives. Stir the evoo and the vinegar and season generously with salt and pepper. Pour over the salad. Yum!

Did you know that Busy Bree’s is for sale?

It’s affordable and amazing..seriously check it out!

Filed Under: Grilled Vegetable & Feta Salad Tagged With: entree salads, Grilled vegetable salad, summer dishes

16 May 2013

My Company is for Sale…

May 16, 2013 By Bree 10 Comments

For twelve years I have poured by heart and soul into Futura.
Before I was a mother, Futura was my first baby.
-That I have loved and nurtured for more hours than I could ever count.
-That I have beamed with pride over every step of the way.
So as exciting and humbling as winning the Hottest Kitchen Entrepreneur Challenge was, and as proud as I am of how far Busy Bree’s has come in the four months since I have released the product, I would be remiss to neglect my first baby.

And more importantly my real babies.
I am simply one mama who is spread too thin.

Eating Superfood Italian by the spoonfulls!

I am beyond blessed to have two jobs that I love that allow me to work from home, but frankly something has got to give.
So, after much thinking, discussing, and soul searching I have decided that it is best for me and for my family if I sell Busy Bree’s.
Honestly, it is also the best decision for Busy Bree’s as well.
I have done the hard work. I have laid the ground work and now it is ready for someone to come in and take to the next level. I am 100% confident that with TLC the possibilities are endless and this business will be a great success.

How do I know? Because during the very part-time hours I have dedicated, so much has already been accomplished:

Trademark for Busy Bree’s purchased
Recipes for Superfood Italian Dinner Starter converted into a precise formula
Recipe for Healthful Mexican Dinner Starter converted into a precise formula
Manufacturing partner established and running successfully
All ingredients purchased and sourced through manufacturing plant
Packaging and labels sourced for product
Thousands of dollars invested in shelf quality product labeling
Nutritionals professionally accessed for both sauces
Customer base established and growing
Product selling on the shelves of seven grocery stores
Professional marketing materials for stores and demonstrations created
Extensive media attention for the product
Market research on more potential retail partners
Successful partnership with Smart Chicken for dual demonstrations at grocery stores
Complete demonstration kits for three employees created and purchased
Additional sauce (Antioxidant French, which is a healthy creamy white sauce) recipe is created and ready for manufacturing
Over twenty delicious recipes created using Busy Bree’s Dinner Starters

So… if you would love to work at home growing your own food business, than Busy Bree’s just may be the dream job you have been waiting for.

Want more information? Send me an email! britak@skinnymommy.com

Filed Under: Uncategorized

15 May 2013

Roasted Red Pepper and Portabella Pasta

May 15, 2013 By Bree 11 Comments

I make a lot of pasta. I know all you anti-carb people probably think I am crazy to put pasta and skinny in the same sentence, but I love pasta and frankly, it’s fast –which is what I desperately need these days!And if you choose a veggie or whole grain based pasta then you are eating good carbs, so you can feel better about yourself .

I need to keep this short and sweet today my friends, as I just got back from a business trip to MN and really need to focus on my “real job” and getting my priorities straight. (More on that later…)
But I can tell you that this pasta was easy and so delicious that I made it the next week too.

Happy Sunny Spring Day my friends!

-Bree

Here’s What You Need: (Serves about 3 but super easy to double!)
1/2 box of Barilla Veggie Penne (60z)
5 TBS+ of Busy Bree’s Dinner Starter*
1-2 TBS of Italian blend cheese
Olive oil
1/3 cup of roasted red peppers, drained and diced
1 large portabella or a dozen small ones (creminis), cleaned and chopped
1 garlic clove, diced finely
Seasonings: Red pepper flakes, salt, pepper

Here’s What You Do:
Cook pasta according to package directions 1 minute short. Meanwhile heat olive oil over medium high heat. Add red pepper flakes and mushrooms for about 5 minutes or until mushrooms start to soften and brown. Add in drained and cooked pasta as well as roasted red peppers and about 1/4 tsp each salt and pepper. Remove from heat and add the cheese and stir to melt. Pass with parmesan.

*You can sub in storebought pesto here too. You may want to use less though as the basil flavor can be strong. My dinner starter also adds a great parmesan lemon touch!

Kid Tip:
My boys actually gobbled this up. I just added a big dollop of parmesan on the top so they probably didn’t notice the “goodies” packed inside the pasta!

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Filed Under: Roasted Red Pepper and Portabella Pasta Tagged With: easy pasta dishes, veggie dinners

09 May 2013

Skinnier Quiche Lorraine {And more brunch ideas!}

May 9, 2013 By Bree 27 Comments

I am pretty confident I have the best mom in the world. Sorry to those other moms out there, but it is so true.
My mom is gentle and generous and kind. She puts others above herself-almost to a fault.
In addition to still parenting my teenage siblings, she is a full time professor and gives all her extra time to volunteering in the inner city.
She’s famous for writing us “love letters” for every holiday, telling us every way in which we are special.
I have felt loved beyond belief ever day of my 37 years thanks to my mom.

Happy Mother’s Day Mom! I can only aspire to be as kind as you are someday…

We were often short on money, but never on attention or adoration or laughter.
I think she reminds everyone who is blessed by her presence to speak their truth.
I know she taught my siblings and me that love was colorblind by watching her unabashed compassion for humanity regardless of race, sexual orientation, or tax bracket.
I hope I pass this wisdom on to my own children and that they always feel as cared for as I have.
A Happy Mother’s Day to my Mom and to all you Loves out there!
I hope you feel absolutely blessed and special on your special day.
xo-Bree

Skinnier Quiche Lorraine (Serves 5-6)
4 slices of nitrate free bacon* (Find out why is important to go nitrate free.)
3 eggs
1/2 cup of fat free half and half
1/2 cup fat free milk
1/4 teaspoon each nutmeg, salt, and pepper
3 wedges of Laughing Cow Light Creamy Swiss
1/4 cup low-fat 4 Italian Cheese (shredded)
1 cup chopped kale
3/4 cup chopped green onions

Here’s What You Do:
Preheat the oven to 375°F. Cook the slices of bacon over medium heat until done. Drain the bacon and wipe the pan, saving a tiny bit of the oil in the pan for flavor only. (To remove extra fat, wrap the bacon in a paper towel to absorb the remaining oil).Add the green onions stirring for about a minute. Meanwhile, whisk the eggs with the half and half and the milk. Stir in the wedges of Laughing Cow really using your fork to blend it well and then whisk in the seasonings.Add the kale to the pan along with some salt and pepper. As soon as the kale starts wilting, remove the pan from the heat. Spray a pie pan with non-stick spray (preferably organic) and then stir the vegetables and bacon (chopped) into the egg mixture to coat.Add everything to the pie pan. Bake for 35-45 minutes or until the top starts turning a golden brown and the egg sets. (If you like a very golden top you can also broil it for the last minute.)

*Feel free to sub in turkey bacon if you like. I went with real bacon that was nitrate free since the version I chose was only 2 grams of fat more than the turkey one and packs a bunch more flavor.

Serve it with a great salad like this Arugula, Shaved Parmesan and Mushroom one.

This “Special Occassion Salad” is pretty great too.
salad6

You choose

Want to serve a sweet treat for Mother’s Day?

This Baked French Toast Casserole is fabulous!
And even better with a side of these Skinnier Cheesy Potatoes…

Filed Under: Skinnier Quiche Lorraine Tagged With: Skinnier Quiche Lorraine

08 May 2013

Buffalo Honey Chicken Wings {And a Murder Mystery Giveaway!}

May 8, 2013 By Bree 14 Comments

Oh la la!

These are GOOD. I love anything Buffalo and I think if my kids weren’t eating these I would have added more Frank’s Red Hot, but this ratio was perfect as it was– sweet with a tang an not too spicy for the kiddos.
You know what was hot?
The Murder Mystery that we went to see a couple of weeks ago for my mom’s birthday put on by the Murder Mystery Company.

You sit at big round tables (kind of like at a wedding) and the whole thing takes place in front of you–and sometimes right at your table! We were lucky to be sitting with one of the suspects-Lemme Tinkle .

Lemme Tinkle (Picture from Wisconsin Mommy)

There was a 50′s prom theme where the guy announcing the prom king and queen keels over and kicks the bucket. We had to decide as a table (based on interviewing the ”suspects” and clues they gave) who had the motive and the opportunity for murder.

Having fun at the “Prom”!

We laughed-hard.
The actors were funny.
The story linewas entertaining.

Oh no! Someone just dropped dead before our eyes!

And it was something different than just the usual dinner and a movie.
We had a great and memorable time.
The food was mediocre, but aren’t all buffets?

And obviously I didn’t shy away from the fried chicken!

YOU too can go to the murder mystery too!
LIKE Skinny Mommy and the Murder Mystery on Facebook
&
Comment below on why you want to win TWO tickets in your city!
Good luck!
-Bree

Here’s What You Need: (Meal for two or appetizers for 4)
1lb small wings (I prefer Smart Chicken)
3 TBS honey
3 TBS Frank’s Red Hot
1/2 tsp minced garlic
1-2 tsp worcestire sauce
Extra virgin olive oil

Here’s What You Do:
Mix the wings with olive oil and salt and pepper and marinate for 30 minutes or up to overnight . Preheat the oven to 400. Remove the wings and add toss them with all the other ingredients and add them to a baking sheet covered in parchment paper. Bake the wings for 20 minutes. Take out and stir them to make sure they are coated well in the sauce. Lower the oven to 350 and bake for 15-20 minutes more or until cooked through. Finger lickin’good-seriously!

Kid Tip:
My five year old was literally fighting off his dad to eat as many of these as possible. Next time I will for sure double the recipe!
Don’t miss a recipe! LIKE SM! www.facebook.com/skinnymommyllc

Filed Under: Buffalo Honey Chicken Wings Tagged With: buffalo chicken wings, Skinny chicken wings

06 May 2013

Fajita Pizza {And other ideas for your Cinco de Mayo leftovers…}

May 6, 2013 By Bree 12 Comments

Hello my friends!

How was your weekend? Namely how was your Cinco de Mayo?!
I was feeling a little under the weather on Friday so I headed for the doctor, only to be told I had
bronchitis + a sinus infection.
Blah.
But, I still did manage to hike in the woods under the bright spring sunshine with my dad, Andy, and the boys. (Don’t forget our crazy dogs too!)

My boys with Grandpa Bill!

We went out for Mexican with another couple friend and all of our kids. (A little margarita helped me not be embarassed at my 3 year old’s shenanigans!)
…and we had my good friend of 26 years (!) and her family over last night for my Skinny Baked Fajitas.
All in all, it was a good weekend, with a little r+r, a few laughs, and quality time with my family.

I hope yours was good too. I just made this ~~kick ass~~ really good Fajita Pizza with the fajitas leftovers….

Here’s What You Need:
1 flatbread or pizza crust (prepared)
1-2 Laughing Cow Queso Fresco and Chipotle wedges*
Left over rice (optional) -I used black beans and rice, but Spanish or Mexican rice works too
Left over fajitas*
Cheddar, shredded

Here’s What You Do:
Preheat the oven to 400. Spread the Laughing Cow over the bottom of the pizza or naan. Sprinkle some of your left over rice on top followed by the left over fajitas. (Don’t get carried away adding too many veggies so it doesn’t get soggy!) Add a very tiny dash of cheese and then bake for 8-10 minutes. Add a few sprinkles of cilantro for a great fresh flavor. Disfruta! *You can try this with refried beans too!

Kid Tip:
Cut the veggies and peppers into really small pieces and add the cheese on their side to “hide” most of them!

Want left overs for breakfast? Try this Fajita Frittata!

Taco leftovers?!
You can also make a great quesadilla with leftover taco fixings.(Take a small tortilla and add your left over beans followed by the veggies and meat. Add a tiny handful of baby spinach cut into strips and then a dash of cheese. Top with another tortilla and then make like a traditional quesadilla or to save on fat, simply make it in the Panini maker for about 4 minutes.)

Let’s be friends! LIKE Skinny Mommy on Facebook: www.facebook.com/skinnymommyllc

Filed Under: Fajita Pizza, Fajita Pizza Tagged With: fajita pizza, what to do with leftover Mexican food

03 May 2013

Cinco de Mayo Fiesta! {A Collection of Recipes}

May 3, 2013 By Bree 8 Comments

Two things:
1. Americans celebrate Cinco de Mayo way more than any Mexican. -And it certainly is not a big drinking fiesta. But that’s what I love about us Americans-Always lookin’ for a party! (St. Patrick’s Day anyone?!)
When I lived in Puebla (where Cinco de Mayo happened) I actually slept through the celebrations.
Seriously.
2. I do not need Cinco de Mayo as an excuse to eat Mexican inspired food. As I was going through my site to find these recipes I couldn’t believe how much Mexican I have been cooking! The list seriously could go on and on, but frankly, I need to get back to real work-like paying invoices, and running payroll.
You know, the fun stuff.
I will save my Cinco de Mayo’ing for my double date on Saturday night. (Woo woo!)
But…
You can’t celebrate Cinco de Mayo all day if you don’t start at breakfast, right?! So here we go…
Kick off the day with this awesome Mexican Breakast Pizza!

Oh but these Chilaquiles make a pretty amazing breakfast too…

And so does this Breakfast Burrito!

This Seared Shrimp With Avocado Cream Sauce makes a quick and impressive appetizer.

And so does this Avocado Flatbread…

And this Skinnier Queso Dip? Easy peasy…

Trying to keep Cinco de Mayo ultra healthy? Try this Southwestern Quinoa Salad.

This Skinny Taco Pizza is pretty great too!

Sooo many dinner options!
enchiladas6 Like these awesome Creamy Chicken Enchiladas

or these Skinny Baked Fajitas
And this Mexican Casserole is great for any night!

Is it nice outside? Grill up this Arrachera con Guacamole!

I am pretty sure this Watermelon Lime Granita would be great with a dash of tequila!

One thing you mustn’t forget…A michelada.

Salud!!
Bree

Filed Under: Cinco de Mayo Inspired Recipes! Tagged With: Mexican recipes that are quick and easy, Skinny Cinco de Mayo

01 May 2013

Mexican Medley Bowl-And a POP SUGAR Giveway!

May 1, 2013 By Bree 22 Comments

So excited to have the sun shining on my face as I type this! And I am excited to announce a great giveaway… A PopSugar Must Have box!

Their Must Have boxes sound amazing. They contain all the hottest trends from food to fashion and have a monthly membership plan too. Love!
In order to win this month’s Must Have LIKE Skinny Mommy on Facebook and leave a comment below on why you want to win.

Here’s a link to some samples of past boxes.

Even if you don’t win, you can still have a Must Have boxes for a discount….

Use the code MHMOM8 and get $5 0ff Your First POPSUGAR Must Have Subscription. Coupon code is good through May 31sth 11:59 PST. See Must Have Terms for details.

Crossing my fingers that YOU win!!

On a separate note….With Cinco de Mayo right around the corner, here’s a Skinny Cinco de Mayo inspired dish that’s quick, easy, and delicioso!
Mexican Medley Bowl

Here’s What You Need:

4 Tequila & Lime Chicken Sausages from Amy Lu, sliced
1 small zucchini, sliced
1 small yellow squash, sliced
1 medium size tomato, chopped
1 tsp each cumin and ancho
1/2 tsp sea salt + 1/2 tsp pepper
1 TBS evoo
1/2 cup Muir Glen Fire Roasted Tomatoes with Green Chilies
Serve over: Uncle Ben’s Quinoa and Brown Rice with Garlic

Here’s What You Do:
Preheat a pan over medium/medium high and add the sausages for a couple of minutes. Stir in the vegetables along with the olive oil and seasoning for a few more minutes or until they start to soften. Add in the tomatoes and simmer for about five minutes. Serve over the rice or scoop into a tortilla. Add a dash of green onions or cilantro.

Kid Tip:
How about kebobs? Or my old standby-Deconstruc! Put the sausage on one side of the plate and the veggies cut into small pieces on the other. Don’t forget to add fruit!

Let’s be friends! www.facebook.com/skinnymommyllc

Filed Under: Mexican Medley Bowl Tagged With: Mexican Medley Bowl

30 Apr 2013

Fajita Frittata

April 30, 2013 By Bree 9 Comments

It just dawned on me this morning that next month it will be 12 years that I have run Futura Language Professionals. When I started it, I had 6 students (one of whom was my little sister whow as going free ) in a tiny one room office where I taught them Spanish on Saturday afternoons. I soon closed the office and started collaborating with schools to bring Spanish to the families.
It is with such a full heart that I reflect on the thousands of children who have been touched by Spanish over these twelve years.
I am humbled and grateful to do something I love and to be able to make (albeit small) a difference in my community.

Learning how to make chocolate in Panama last year!

As I get ready to embark on my annual trip to Latin America this June, I am also reminded of the root of why I stated this business.
I love Spanish.
I love travel.
I love culture.

I don’t know where I found this quote, but I love it!

And of course, I love eating foods of different cultures while speaking Spanish while traveling, so I am certain Ecuador will be a dream come true.

Did I mention I like trying beers in other countries too?!

In the meantime, I came up with this Fajita Frittata after a great night out with my best friend Kim where we shared chisme and micheladas over big plates of fajitas…
Disfruta!
XO,

Bree

Here’s What You Need: (Serves 2)
1 cup of leftover fajitas (I had veggie ones, but you can use any kind)
2 eggs whisked with a dash of milk and sprinkled with taco seasoning and/or salt and pepper
Shredded cheese (About 2 TBS)

Here’s What You Do:
Preheat the oven to broil. Spray a small pan with non-stick spray generously and heat over medium high. Add the veggies and cook for about 2 minutes. Add the egg mixture, being sure the veggies are coated and cook for 2 more minutes until the egg is about set. Add the cheese to the top sprinkling it over the egg mixture evenly. Broil for two minutes. Give a good dash of salt and pepper and serve with salsa or hot sauce.

Let’s be AMIGOS! Like Skinny Mommy on Facebook: www.facebook.com/skinnymommyllc

Filed Under: Fajita Frittata Tagged With: Fajita Frittata, recipes for leftover fajitas

25 Apr 2013

Smoked Salmon and Dill Flatbread Pizza {And why flatbread pizzas can save the day!}

April 25, 2013 By Bree 9 Comments

I don’t know about you, but when the spring weather starts tease me with some intermittent sunny days, I get antsy.
Really antsy.
As in, it is hard to sit at my desk antsy.
I want to be out hiking with my kids.
With my face in the sun.
Spring shopping.
And I certainly don’t want to spend hours in my kitchen.
That’s when…Flatbread pizzas are lifesavers!
Flatbreads are great for dinner, breakfast, lunch and even appetizers..

They can be done in less than 15 minutes and you can make several to meet all the different tastes within your family.

This Smoked Salmon and Dill Flatbread Pizza is for me.

Here’s What You Need:
1 garlic flatbread (I like the naan from Archer Farm’s from Target) 2 Light Swiss Laughing Cow wedges 1/2 tsp Penzey’s Country French Vinaigrette 1 small tomato, sliced and seasoned with salt + pepper Olive oil Handful of baby spinach, cut into strips 1/4 cup smoked salmon (I like the cracked pepper. You can find these in the refrigerated section near the seafood.) Crumbled feta

Here’s What You Do: Preheat oven to 400. Mix Laughing Cow with the seasoning. Spread onto the flatbread. Top with the salmon and then with the tomatoes and spinach. Add the feta crumbles. Drizzle with olive oil and bake for 6-8 minutes. Season with salt and pepper to taste.

Oh wait! So is this one…

My kids love a traditional pepperoni and cheese like this one.

My husband? A modified version of my BBQ chicken pizza..

I even make flatbreads for breakfast. Check out this handsome one!
pizzabest2
Wait! What about this one?!
bkfastpizza6
Seriously the list goes on…I am obessed with these things and I think you will be too…

XO,

Bree

Let’s be friends! LIKE Skinny Mommy on Facebook: www.facebook.com/skinnymommyllc

Filed Under: Smoked Salmon and Dill Flatbread Pizza Tagged With: elegant appetizer, Smoked Salmon and Dill Flatbread Pizza

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