skinny dinner

29 Mar 2013

How to Make Restaurant Style Mussels… At Home

March 29, 2013 By Bree 6 Comments

Hello my friends! How have you been?! Long time no talk, right? I was just in Jamaica for the past week where the house I was staying in for the majority of the time had no air conditioning much less wifi. So I came home to almost 600 new emails between my two businesses. I have been standing at the kitchen counter for the past two hours frantically trying to sift through them all so tomorrow morning doesn’t feel so daunting.
More on the Jamaican adventure later….
For now I want you feast your eyes on these MUSSELS! They are my absolute favorite date night at home dish. Add a side of roasted green beans and some big crusty bread and a romantic dinner you have. Did I mention mussels cook in about five minutes too? Fabulousness… (Is that a word?!)

So, check out the entire recipe over at my hometown girl April’s site Food n Focus!

Now I must go scratch my zillion mosquito bites….;)

Filed Under: Restaurant Style Mussels

24 Mar 2013

Make Your Own Pizza Pocket

March 24, 2013 By Bree 15 Comments

I have to apologize for two things:
1. When you read this (If I can get my technology straightened out) I will be sitting in the sunshine on a tropical beach.
2. The pictures kind of ~~suck~~ stink. I was far too lazy to get them taken before sundown.

I can tell you, however, that these Homemade Pizza Pockets are yummy, easy, and because they come out of the oven all golden and grande they are impressive too.

I am pretty sure they will be a hit with your whole family.
So eat these up and I will talk to you in a week.

I am taking a much needed 1 week break from Social Media
xo,
Bree

Be sure to spray the pan with non-stick before putting the two pockets on there!

Here’s What You Need (to serve 4)
Handful of baby spinach (per pocket)
Marinara (I like Field Day Organics)
2 large pepperonis (or 4 small) Uncured, nitrate free please!
1 Mini Babybel Mozzarella (per pocket)
½-1 wedge Laughing Cow Creamy Swiss Light (per pocket)
1 Pillsbury whole wheat pizza crust (cut in half)
1 egg, whisked with water

Here’s What You Do:
Preheat the oven according to the pizza crust instructions. Cut the crust in half and place onto a baking sheet coated with non-stick. Spread the marinara onto each crust, leaving a border. Top with the pepperonis, cheeses and the spinach. Fold over, crimping the sides. Brush the top and sides of each pizza pocket with the egg wash and then cut little holes in the top (make tiny slices with a knife). Bake according to the crust instructions. Cut each one in half as they are huge!

Kid Tip:
A pizza in a pocket?! The kids will love it. Okay if you must, you can skip the spinach or cut it into bite size pieces.

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*Laughing Cow provided me with the samples for the post, but the opinions expressed are all my own!

20 Mar 2013

Chopped Apple & Blue Cheese & Honey Salad

March 20, 2013 By Bree 6 Comments

My friend Donna always teases me because I don’t have a sweet tooth. In fact, I hate to admit it but I barely even skim any recipe that includes cupcakes, cakes, tarts, bars, cookies….
I will never make them.
First of all I am a terrible baker. But more importantly-
I simply don’t crave them.
This is exactly why Donna says to me,
“Are you sure you are a girl?”
Um yes…
- just one that would much rather eat an order of mozzarella sticks than a cupcake.

Oh –but did I mention I can eat gummy bears and Mike n’ Ikes like they are going out of style?!

This salad is the perfect combination of naturally sweet and savory with a tasty crunch.

My husband was really impressed and it took mere minutes to make.
I hope you like it too!

xo,

Here’s What You Need: (Makes 2)
1 small organic apple, diced
1 small celery stalk, diced
1 tsp minced walnuts
Salt + pepper
¼ Lemon juice
1 tsp good quality blue cheese

Dressing:
1tsp Dijon
2tsps red wine vinegar
½ Lemon juice
1tsp agave/honey
Salt + Pepper

Here’s What You Do:
Chop everything for the salad and then whisk the dressing ingredients together and drizzle it over the top. Season with salt and pepper and divide between two plates.

Kid Tip:
Deconstruct the salad! Serve apple slices with peanut butter the celery with
yogurt-based ranch dressing or hummus.

Won’t you be my friend?! www.facebook.com/skinnymommyllc

Filed Under: Chopped Apple & Blue Cheese & Honey Salad Tagged With: Chopped Apple & Blue Cheese & Honey Salad

18 Mar 2013

Crunchy Five Spice Asian Chicken

March 18, 2013 By Bree 18 Comments

Can I just tell you how much I love doing my little monthly segment on Fox?
Seriously it is so much fun.
I don’t get paid a cent.
Not a single one.
Which I guess shows how much I ~~like~~ love doing it.
I love all my jobs and companies and feel beyond grateful for my opportunities

Twelve years running Futura and two years on Skinny Mommy and now Busy Bree’s…
I am tired just writing all those things
But… hey if there is someone that wants to offer me my own food show-I am there.
Like so there.
I will share my latest segment here because I am sure someone reading this is totally from the Food Network or the Cooking Channel Ha ha!
Here it is! http://realmilwaukeenow.com/2013/03/15/the-skinny-mommy-talks-sneaking-veggies-into-every-meal/

What secret career dreams do you have brewing?!
XO,

Bree

Here’s What You Need:
2 drumsticks per person (use all natural chicken)
Fat free half and half (about ¼ cup per lb of chicken)
Chinese Five Spice seasoning (about 2 tsps per 2lbs)
Salt + Pepper
Panko and whole wheat bread crumbs (about 1 cup each)

Here’s What You Do:
Preheat the oven to 400. Sprinkle the chicken with salt and pepper and then soak it in half and half and the Chinese Five Spice seasoning for 30 minutes or up to overnight. Combine the panko and the breadcrumbs together and season with salt and pepper. Place mixture on a large plate. Roll the chicken into the crumbs pressing to coat. (Be sure to shake off the access half and half before hand) Lay a rack on a baking sheet covered in foil and line up the chicken pieces, leaving room between each one. Give a spritz of non-stick (I like to use grapeseed oil) on the top to make it golden brown Bake for 45 minutes and check to be sure it is done by cutting into the thickest piece. If it is not continue baking for up to 15 minutes more. Serve with stir fried vegetables like the ones below!

Kid Tip:
This meal was a huge hit with the whole family. Yay! The boys loved the chicken-no coaxing needed. It must be that they got to use their hands

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

Filed Under: Crunchy Five Spice Asian Chicken Tagged With: asian chicken, baked fried chicken, Crunchy Five Spice Asian Chicken

11 Mar 2013

Med Pasta (Delish!)

March 11, 2013 By Bree 4 Comments

So my Annual Meeting for Futura was a great success!
We kicked it off with a Beer & Cheese tasting with my staff and a few hubbies at the Cheese Bar Wednesday night. With beer + cheese on the menu nothing can go wrong, right?
Right.

Drinking beer from a boot-The Wisconsin way!

Pre-karoake on the food tour!

Thursday we gathered at the Aloft Hotel in a bright sunny room where our franchise owners joined us and we had a productive meeting that inspired and motivated us all. We then went on Milwaukee Food Tour on foot, traipsing through the snow to some ultra Wisconsin hotspots. (I am sure the Floridian and Texans among us were thrilled by the snow and cold!) We even drank beer out of boots and my co-worker sang a fabulous rendition of Betty Davis eyes.

When I left the meeting on Friday I was beaming with accomplishment and humbled that I am the luckiest girl in the whole world when it comes to employees-I am pretty darn sure mine are the best.
Thanks girls-Love you to pieces!
I hope you are blessed in your work place as well…
XO,

Bree

–And here’s a quick, weeknight pasta dish!

Here’s What You Need:
Veggie Penne (1/2 box) (I love Barrilla’s)
Handful of broccoli florets (About 2 cups)
Handful of baby spinach, cut into strips
1 Chicken and Spinach sausage, sliced (like from Target- Archer Farms)
Handful of kalamata olives (About 3/4 cup)
Crumbled feta (1/3-2/3 cup)
Marinara (About 1 cup or so)

Here’s What You Do:
Make pasta according to package directions. Meanwhile preheat a pan over medium high and add chicken sausage. Once it starts to brown slightly add the broccoli, spinach, and olives for about 2 minutes. Add marinara and feta and then stir in pasta. Add a dash of red pepper flakes if desired.

Kid Tip:
Set aside a portion with noodles, tiny bits of spinach, and marinara. Add parmesan. Serve the broccoli on the side for them as finger food!

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Filed Under: Med Pasta Tagged With: Mediterranean pasta, skinny pasta, veggie pasta

04 Mar 2013

Greek Chicken With Mediterranean Salsa

March 4, 2013 By Bree 6 Comments

Here. This. Now.
As I was driving to Madison yesterday with a gut wrenching feeling about leaving my family all day on Sunday to go to do a demonstration of my product at a grocery store I heard a guy on the radio say this was his mantra.
Here. This. Now.
He repeats it. He says it to himself. And out loud.
A reminder to himself to be present.
To focus on the here, the now.To be in this moment.
This resonated deeply with me, as I juggle two businesses, motherhood, friendship, and marriage. I often toggle between everything I am doing never truly focused on the moment, feeling pushed and pulled and stretched then.
Feeling like I come up short in everything…
As I went to the store with this mantra in mind, I was there. I focused. I smiled. I shared my Busy Bree’s creations. People liked them. -Liked them enough that they bought them.

And I smiled.
I came home and snuggled on the couch with two little boys and watched Willy Wonka.
And I smiled.
Here. This. Now.
XO,

Bree

Here’s What You Need Chicken:
4 boneless skinless chicken breasts
Penzey’s Greek Seasoning

Here’s What You Need Salsa:
1.5 cups of cucumbers, diced
2.5TBS feta
Handful of kalamata olives, diced
5-6 cherry tomatoes
1/4 cup pepperocini
1 TBS evoo
1 TBS red wine vinegar
Sea salt + pepper
Greek seasoning
Lemon wedge
Serve with pitas, tzatziki (I love the one from the Noisy Kettle!)
Here’s What You Do:
Season both sides of the chicken with the Greek seasoning, pressing it into the chicken. Heat a pan over medium high and drizzle it with olive oil. Cook the chicken about 6 minutes per side or until cooked through. To make the dressing add the extra virgin olive oil, red wine vinegar, and squeeze the lemon over the top. Season with sea salt, pepper , and the Greek seasoning. Blend all the ingredients for the salsa gently with a spoon and stir in the dressing.
Warm the pitas and the top with sliced chicken and salsa and spoon the tzatziki over the top.
Make a fun “take out night” by serving it with Alexia french fries. (Which are baked and all natural. Yay!)

Kid Tip:
This was a hit with the whole family! (Maybe it was the french fries?!) I cut the chicken into pieces and served the chicken with the fries and then hummus and the veggies. I also cut the pitas into wedges for the kiddos.

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

Filed Under: Greek Chicken With Mediterranean Salsa Tagged With: Greek Chicken With Mediterranean Salsa

01 Mar 2013

Skinniest, Easiest Meatballs!

March 1, 2013 By Bree 7 Comments

First of all can I tell you that last weekend I was in sunny, beautiful Florida with my sister?!
The air smelled of the sea.

The wind whipped through my hair.
I got sunburned.
I drank icy cold cocktails.
I laughed with my sister.

I marveled at the sound of birds chirping.
I admired yachts on the intercoastal.

I walked in the sunshine.
I watched the ocean water lap over my pink painted toes.

I lamented living in Wisconsin…
So you can imagine how thrilled I am to be looking out of my office window at another snow storm?

Seriously Andy can’t we MOVE?!

Well, if I can’t live somewhere warm I will just eat my blues away…

These Chicken Sausage Meatballs were so quick, so easy, and absolutely delicious. Did I mention kid friendly too?

Here’s What You Need:
1 package of Smart Chicken Sweet Italian Sausage Links
Fennel seeds
Garlic salt
Extra virgin olive oil
Marinara for dipping

Here’s What You Do:
Generously drizzle a pan with extra virgin olive oil and heat over medium high. Cut the sausages down the middle and remove the casing. Divide each sausage into four and form into balls. Sprinkle the pan with fennel and garlic salt and add the meatballs so they are not crowded and heat until goldenish color about 6 minutes or so. Try not moving the meatballs for 2 minutes at a time so the nice browning happens. Make these in several batches and serve with warm marinara.
Kid Tip:
Kids love finger food! The only thing better is adding ketchup . Just be sure it is high fructose corn syrup free!

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

Filed Under: Skinny Italian Sausage Meatballs Tagged With: Skinny Italian Sausage Meatballs

25 Feb 2013

5 Minute! Tequila Lime Shrimp

February 25, 2013 By Bree 8 Comments

Back in the day (as in way back) my friend Kim and I would spend Thursday nights at the Park Bar for Free Vodka for the Ladies Night. We would belly up to the bar and drink unrecognizeable vodka concoctions and dance our “patented” dance -the walk away.
We would dance together- then apart in a ridiculously grand fashion. I have seen pictures-We had mascara smudged eyes and duck lips. It was not a good luck, but we were convinced we were just about as cool as Madonna and most definitely as good of dancers.

It has been far to0 many years to count how long it has been since “Free Vodka for the Ladies Night” and just about as many years since I have even had a vodka drink. In fact, I don’t drink any sort of mixed drink. However, a few times a year I make an exception for tequila-A great margarita and on an even rarer occasion a sipper of a really good tequila. It must be the Mexican I am convinced that is somewhere in my bloodline .
When my co-worker gave me a fabulously good tequila for Christmas I didn’t have any occasion to drink it, so I decided to cook with it and 5 Minute Tequila Lime Shrimp was born. One word-delicioso!

Here’s What You Need: (For 4)
1lb large shrimp, peeled and deveined (tail off)
1 large garlic glove, diced
2 limes
Course sea salt + pepper
2 TBS of good quality tequila
Extra virgin olive oil

Here’s What You Do:
Preheat 1 capful of evoo over medium high. Meanwhile dry off the shrimp and season generously wite salt and pepper. Add to the pan for 2 minutes. Flip and then add the tequila and zest of 1/2 of a lime and juice of 1 lime along with the garlic. Cook for two more minutes or until cooked through. Remove from pan and squeeze 1/2 lime juice over the top along with the remaining zest. To make a whole meal you could always serve it on top of grilled vegetables and black beans.

Kid Tip:
The alcohol probably technically cooks off, but since this is power tequila (!) I suggest sauteeing a few shrimp in evoo, a dash of butter and seasonings for your kiddos instead.

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Filed Under: 5 Minute! Tequila Lime Shrimp Tagged With: 5 Minute! Tequila Lime Shrimp

22 Feb 2013

Pan Seared Tilapia in a Creamy Italian Sauce

February 22, 2013 By Bree 6 Comments

You know how they say the best gifts are the ones you want to keep for yourself?
That is completely how I feel about my Busy Bree’s Dinner Starters.
I love them. I use them every week. They make the “witching hour” less stressful.
So I believe, wholeheartedly that every mom in America should have their hands on them…

And yet, the food business is not an easy one and I can feel self doubt creeping in when I least expect it.
On a Friday night as I stand at a grocery store while my family is at home.
As I watch my bank account slim down to pay for production.
As I wait anxiously for stores to confirm they want my product.
And so I am grateful, beyond grateful, to all of you have emailed and texted me with how much you love the sauces. I adore hearing what recipes you have created and about the wonderful smells that have filled up your house.
Please keep them coming—they mean the world to me
and make this not so easy adventure, worth the ride…

XO,

Bree

Here’s What You Need:

Serves 4
½ jar Busy Bree’s Dinner Starter: Superfood Italian
4 pieces of thin cut tilapia, de-thawed if applicable
1 large lemon
Extra virgin olive oil
Salt + Pepper
4 TBS (approx) of skim milk

Here’s What You Do:
Heat olive oil in a pan over medium high heat. Season the fish with salt and pepper on both sides and add to the pan. Cook for 2-4 minutes per side squeezing ½ of the lemon over all of the fish. The last 2 minutes add in the Busy Bree’s Dinner Starter Superfood Italian making sure it covers all the fish. Add in the milk. Serve the fish with the sauce spooned over the top and add the remaining lemon.

Kid Tip:
Play up how “cool” fish are by talking about fishing. If that doesn’t work, then cut the fish into little pieces and add to pasta, rice, or mashed potatoes, stirring in the extra sauce.

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Filed Under: Pan Seared Tilapia in a Creamy Italian Sauce Tagged With: Pan Seared Tilapia in a Creamy Italian Sauce, recipes for lent

20 Feb 2013

Chili Night Makeover!

February 20, 2013 By Bree 10 Comments

Brrr…It’s cold outside!
Wisconsin winters are pretty much the worst in my book.
I am the kind of girl who was meant to live in a place where the sun shines and the temps don’t dip below 70.
No such luck .
So I kind of hibernate, eat, and plan warm weather trips.

I think for many people chili is a standard comfort food for cold weather. Typical chili has fatty beef, no veggies, and dollops of sour cream and loads of cheese on top.
I “made over” chili night to give it a little less fat and a little more added ‘value’.

I hope you like it and that you are staying warm–wherever you may be!

xo,

Bree

Here’s What You Need:
1/2-1 lb* lean, grass fed beef like Laura’s Lean Beef
1 can reduced sodium kidney beans, undrained
1 can organic diced tomatoes, undrained
4 tsps of Penzey’s Chili 3000 (divided)
3 TBS of beer** (like Guiness), divided
1 carrot, diced
1/2 large onion, diced
1/2 large green pepper, diced
1 tsp cumin
salt + pepper, extra virgin olive oil
1 garlic clove, diced
Toppings: Sharp cheddar (1tsp per serving), diced spinach, ff plain Greek yogurt
*depending on how meaty or saucy you like it.
**Or broth or water

Here’s What You Do:
Preheat about a capful of extra virgin olive oil over medium high. Dice the carrot and add it to the pan. While that starts to cook chop the onion and the green pepper and add them to the pan along with the garlic. Stir in the beef, breaking it up with a spoon. Cook until it is almost brown throughout. Add in 3 tsps of the chili seasoning, the tomatoes and the beans along with 2 TBS of the beer. Bring to a boil. Lower heat to medium/medium-low and cover for 10 minutes. Add 1 tsp of cumin, 1 TBS more of beer, and one more tsp of the chili seasoning and cook ten minutes more.
Load with the toppings and enjoy!

Kid Tip:
If your kids don’t like chili, try dish them out the meat without the beans and then serve it alongside carrots and hummus or other dipping sauce.

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Filed Under: Skinnier Chili Tagged With: Skinny chili

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