skinny dinner

18 Feb 2013

Veggie Stirfry {BAKED!}

February 18, 2013 By Bree 4 Comments

Hey y’all!
I am channeling my inner Southern girl right now in preparation to get the heck out of dodge. (Ie: Icy cold Wisconsin!) in favor of warmer pastures. (Ie: Palm Beach, FL)

I am off to visit my adorable sister on Friday and am looking forward to slowing down for the first time in months, soaking up the sun (without too much skin damage , and hopefully channelling my inner college girl. (As in maybe indulging in a drink or two…or three)

In the meantime, I am dreaming up recipes, scheduling sales calls for Busy Bree’s, answering loads of email,s and basically getting down to serious business for both of my businesses.

I am also looking forward to a weekend with all my boys including a visit to Disney on Ice and a date with my man.
I hope you had a great weekend too!

xo, Bree

PS–Here’s a recipe for a Veggie Stirfry–that’s baked!

Here’s What You Need:
Approx. 5 cups of mixed broccoli and cauliflower florets
1 large carrot, diced
1/2 yellow onion, diced
2 TBS Extra virgin olive oil

2 TBS organic soy sauce or reduced sodium soy sauce
1 can each bamboo shoots and water chestnut slices, drained
1 tsp sesame oil
1 tsp seasoning*
1 TBS white wine
2 cups of cooked brown rice
1 large garlic clove, cut into thirds

Here’s What You Do:
Preheat the oven to 450. Stir the broccoli, cauliflower, carrot, onion and garlic into a baking dish and add the olive oil to coat. Bake for 15 minutes. Add in the white wine, the seasoning and the bamboo shoots and water chestnuts. Lower the oven to 400 and bake 10 minutes more. Stir in the soy, sesame and the cooked rice. (You could add in a lightly scrambled egg too.) You can serve siracha to pass for a nice little kick alongside soy sauce.

*Notes: Use any Asian inspired flavoring or curry here. You could also vary the veggies or add in small pieces of meat if you would like. You can substitute the soy for terriaki or another Asian sauce as well.

Kid Tip:
Chopsticks! Make this a theme dinner with a side of edamame, and mandarin oranges. And of course soy sauce–My kids love anything they can add sauce too

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Filed Under: Baked Veggie Stirfry Tagged With: Skinny Stirfry

11 Feb 2013

Skinny Valentines! {Blue Cheese Jalapeno Topped Filet Mignon}

February 11, 2013 By Bree 14 Comments

Holy crazy weekend.
I am one blessed chica to have not one, but two careers I adore. But working 7 days a week is EX -HAU-STING. whew.
So, I was so excited to spend the morning with my little boys romping around at the hunt club with our crazy springer spaniel puppy in mountains of snow. (pictures to come later)

But now… it’s back to work! I am getting ready for my morning stint on Fox 6′s Real Milwaukee tomorrow where I am making Skinny Valentines!
I just whipped this up for “linner”. Not romantic I know, but kind of the reality of a recipe developer. (Must cook before the sun goes down…)

If you don’t catch me tomorrow morning live, I will post the link later. (Here it is!)
http://realmilwaukeenow.com/2013/02/11/bree-schumacher-prepares-delicious-valentines-day-dinner/

In the meantime, enjoy your Sunday before another “Manic Monday” rolls around….;)

Hugs,

Bree

Here’s What You Need- Steaks: (For two)
2 petite filet mignon
1 wedge Laughing Cow Light Swiss
2 slices pickled jalapenos (Like Preferida Hot), diced
2 tsps of good quality blue cheese, crumbled
Olive Oil
Salt + Pepper
1 garlic clove, minced

Here’s What You Do:
Heat a grill or a grill pan to medium high. Season the steaks with salt and pepper and then marinate them in a couple capfuls of evoo and the garlic.* Add to the pan and sear for 4-6 minutes the first side depending on how you like your steaks cooked.
Meanwhile make the blue cheese topping: Mix the Laughing Cow with the jalapenos and the blue cheese. Flip the steaks and add the topping to each one and cook 4-6 minutes more. Remember to let the steak rest for 5 minutes before you cut into it!

I served this with my 5 minute Grilled Shrimp Italiano. (Think skinny surf and turf!) and a roasted asparagus.

Here’s how you make the roasted asparagus:
(Preheat oven to 450. Blend 1 tsp of your favorite seasoning with a 3 capfuls of evoo and add to a plastic add with a bunch of asparagus. Roast for 10-12 minutes)

Great meal calls for a great wine!
Gruna Wines 0815 Pinot Noir. Delish….

Kid Tip:
Really? Put them to bed and enjoy some peace + quiet. Or if it’s my house and your kids are super hard to put to bed, give them some “gourmet” PB+J and pour yourself something with caffeine so you can stay awake after they go to bed!

Be MY Valentine! www.facebook.com/skinnymommyllc

04 Feb 2013

Gorgeous! Roasted Cauliflower and Sweet Peppers

February 4, 2013 By Bree 17 Comments

To my neighbors who may have seen me with wet hair on any given morning in -30 degree temps lying down on my porch taking pictures of plates of food. I am a (relatively) sane person who has an insane obsession with recipe creation. And since I still have not read the directions for the camera that my husband bought me over a year ago, I have to take all of my pictures during the day. This sometimes means make dinner at 7:30 in the morning. I realize this makes zero sense to you, but to any fellow recipe developers out there I am sure you hear where I am coming from….

Signed,

The little blonde neighbor with a food problem

Ps-I think this one turned out rather pretty…And this awesome carmelized combination was great on a warm spinach salad, with rice, and even as a crunchy, healthy topping to soup. Ejoy!

Here’s What You Need:
1 head of cauliflower cut into florets
10 Mini Sweet Peppers, sliced roughly (I used Pero Family Farms)
2tsps of a favorite seasoning (I used Penzey’s Forward)
4 TBS of extra virgin olive oil
Salt + Pepper
Handful of cilantro or flat leaf parsley

Here’s What You Do:
Preheat the oven to 425. Stir the cauliflower, seasoning, peppers and evoo to
blend. Roast for 10 minutes. Add ½ tsp salt and a dash of pepper. Roast 10 more
minutes and toss with the cilantro.

Kid Tip:
I would make this into kebabs! How much more fun are veggies then. You can also try chopping it finely and tossing with mac n cheese.

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Filed Under: Roasted Cauliflower and Sweet Peppers Tagged With: cauliflower, Skinny sides

01 Feb 2013

Slow Cooked Carnitas~ Made Simple

February 1, 2013 By Bree 2 Comments

Have you ever noticed how utterly crabby people are at the grocery store?
I smile. They glare back.
I continue to smile, strolling down the aisle. They grumble, trying to push their way down a too small path.
I stand in line happily reading gossip magazines. They huff and puff.
Perhaps they do not know the simple glory of being at the grocery store kid free.
I read nutrional labels. I check out new products. I try samples and over purchase.

Hey crabbies-Maybe if you were coming to my house for these Slow Cooked Carnitas you would take a second to smile back?!

Here’s What You Need:
1 jar Busy Bree’s Dinner Starter-Healthful Mexican
1/4 -1/2 cup of beer* (I used New Glarus Laughing Fox (YUM!)
1-2lbs of pork tenderloin, cubed*
Optional toppings: Mexican cheese like cotija, cilantro
Tortillas (Corn preferred for an authentic taste)

Here’s What You Do:

Here’s What You Do:
Put the beer, pork, and Dinner Starter in the slow cooker on low for about 6 hours. (In a pinch you can also put it on high for 3 hours.) Scoop into tortillas and top with your favorite Mexican toppings and a dash of lime. Disfruta!
*If you are using a smaller amount of pork or if you don’t necessarily like a beer infused flavor go with 1/4 cup of beer instead of 1/2 cup.

Kid Tip:
You can always put this meat into quesadillas or on top of nachos to make them more kid friendly. Another idea is to put the pieces of meat on the end of toothpicks to make fun finger food.

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Filed Under: Slow Cooked Carnitas Tagged With: Skinny and healthy carnitas, Skinny Mexican

21 Jan 2013

Creamy Veggie Stuffed Shells A la Skinny Style

January 21, 2013 By Bree 19 Comments

Can you say Craziness?!

That was December-all of it.
Full of fun, laughter, inspiration and craziness.
Andy and I took a little getaway to Puerto Rico and had so much fun in the sun, in the jungle and strolling down the cobblestone streets of Viejo San Juan. We came back to a complete whirlwind-my birthday, a new puppy, a trip to Minnesota, hosting Christmas Eve and travelling for Christmas.

Needless to say by the last week of December I had no groceries except those vegetables sturdy enough to survive the month. Sometimes an empty fridge is a perfect inspiration for a new dish. I pulled out my favorite stapel (Laughing Cow cheese!) along with zucchini, carrots, and onions and Voila! This Creamy Veggie Stuffed Shells Casserole was born.

It was so good I ate it three different times.

Give it a try my friends!

Hugs for a new year,

Bree
PS–As you can tell I wrote this at the beginning of January for my culinary.net deadline?! Hope it’s still relevant

pulsing the veggies

Here’s What You Do:

Stuffing the shells

Here’s What You Need:
Jumbo shells (about 1/2 box =15)
1 large zucchini, chopped roughly; 1 large carrot, chopped roughly; 1/2 a large sweet onion, chopped roughly
1 tsp garlic salt
1/2 tsp Penzey’s Mural of Flavor*
1/4 tsp pepper
4 wedges Laughing Cow Light Swiss
Extra virgin olive oil
Good quality marinara (Tomato basil)
Italian Blend Shredded Cheese

Here’s What You Do:
Preheat the oven to 350. Cook shells according to package directions al dente and set aside. Drizzle a pan with evoo and heat over medium high. Meanwhile quickly pulse the carrot, zucchini and onion in a food processor. (Or chop very finely). Add to the pan along with the seasonings and heat for 3-4 minutes or until the veggies start to soften. Stir in the Laughing Cow wedges to coat. Spray a pyrex baking pan with organic non-stick spray and carefully stuff the shells. Pour the marinara gently over the top to coat (about 3/4 of the jar). Sprinkle lightly with the cheese. Bake covered for 20 minutes. Uncover and bake for 10 minutes more. If you like it more golden brown, feel free to broil 1-2 minutes. Season with salt and pepper and a dash of parmesan. Yum!

*I love this salt free seasoning with a unique, light dillish flavor, but in a pinch you can substitute any other favorite seasoning blend you have.

Kid Tip:
I admit, this was not one my boys were excited to try–something different after all! But, once my four year old tried it, he really liked it. I cut it into pieces for him and added a good dollop of parmesan, of course!

Don’t forget to enter the Pickle Good Giveaway!

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Filed Under: Creamy Veggie Stuffed Shells Tagged With: Skinny Veggie stuffed shells

18 Jan 2013

Arugula, Shaved Parmesan, and Mushroom Salad

January 18, 2013 By Bree 8 Comments

Good Morning my friends! When Rachel from Rachel Cooks asked me to do a guest post for
her because she was going to be busy adjusting to be having two little ones at
home, of course I gave a resounding, “YES!” First, because I adore her blog (www.rachelcooks.com)
(especially all the fun interviews), but secondly because I can so relate.

I am
still adjusting to having two kids
2½ years later .

I decided to share this yummy salad because I remember after I had kids
everyone came bearing casseroles. Don’t get me wrong I really, really
appreciated them. But let’s face it, I didn’t want to look six months pregnant
anymore so the three layered meat lasagnas though tasty, were not helping my
cause. I sent Andy to the grocery store to load up on fresh fruit and greens!

I think this salad is perfect for entertaining or making it into a single
serving for lunch.

I hope you like it.

Congrats Rachel and thanks for having me!

XO,

Bree

Want the whole recipe? Visit me at Rachel Cooks!

Filed Under: and Mushroom Salad, Arugula, Shaved Parmesan Tagged With: and Mushroom Salad, Arugula, Shaved Parmesan

16 Jan 2013

Delicioso! Mexican Pizza

January 16, 2013 By Bree 12 Comments

Can I just tell you that 30 minutes of cooking in front of a live audience goes on forever?!

You need way more talking points then the five I wrote down for the first day of the Builder’s Show. So, I started just simply talking.
and talking.
and talking.
And pulling topics out of ~~my ass~~ of nowhere.

I made my Grilled Shrimp Italiano using my dinner starter and then improvised

and made Camarones al diablo using the Mexican dinner starter. It still felt like it was never ending!

So, I smartened up the next day and made this awesome Mexican Pizza and my Grilled Shrimp Italiano. Whew. Much better. Much smoother.

And-I think I was actually entertaining.

2 Dinners in less than 30 minutes.

Eat your heart out Rachael Ray!

XO,

Bree

PS-Would you like to see Busy Bree’s Dinner Starters at your grocery store?
Email me and tell me which one! britak@skinnymommy.com

Here’s What You Need: (Serves 4)
Storebought Pizza crust (Thin, please!)
1 jar Busy Bree’s Dinner Starter: Healthful Mexican
Mexican blend shredded cheese
Mexican oregano
1/4 cup of frozen corn (no need to de-thaw)
1/4 cup of black beans, rinsed and drained
Diced tomatoes (a handful)
Avocado, cilantro, jalapenos (optional)
Salt + Pepper
Other topping ideas: Grilled chicken, black olives, green onions, grilled vegetables

Here’s What You Do:
Preheat the oven to the pizza crust directions. Spread the Dinner Starter over the crust. Sprinkle with the cheese and add the tomatoes, jalapenos, and the black beans. Season with salt and pepper and season with Mexican oregano. Bake until nice and bubbly-8-12 minutes. Top with all the optional toppings you want!
*Mexican oregano is different from the one used in Italian cooking, so if you don’t have Mexican oregano skip the oregano! Sub in another Mexican inspired spice if you would like. You could also use grilled chicken to top off this yummy pizza too!

Kid Tip:
Kids might not like all the Mexican toppings, so keep a corner for them with just the sauce (think veggie-based!) and cheese.

Filed Under: Delicioso! Mexican Pizza Tagged With: Delicioso! Mexican Pizza

14 Jan 2013

Southwestern Black Bean “Stoup”

January 14, 2013 By Bree 8 Comments

I know some people don’t care for her, but I have personally always liked Rachael Ray. Her girl next store ways, her huge smile, and even her cheesy Rachaelisms. {Think evoo, delish, yum-o!} And of course- Stoup. She uses this word to describe a soup that is really hardy, like a cross between a soup and a stew. I have adopted her word for this thick and chunky Southwestern Black Bean Soup. I made this on a Sunday afternoon and ate it throughout the week.

BTW-It got even better as the days went on.

Hope January is treating you well!

Hugs,

Bree

Here’s What You Need: (Serves 6)
2 cans organic black beans, rinsed and drained
14.5oz diced tomatoes and their juices
2 cups of organic chicken broth
1 tsp each of cumin, paprika, ancho powder*
1/2-1 tsp sea salt + 1/4 tsp black pepper
1 cup of frozen corn, black bean, and vegetable mix (likeTarget’s Archer Farms Southwest Inspired…)
1/2 small pasta (like shells) optional
1 cup of cilantro, chopped
Juice of 1 lime
1/2 yellow or sweet onion, diced roughly
1 large carrot, diced
Plain ff yogurt (optional)

Here’s What You Do:
Preheat olive oil in a large pot. Add spices, swirl them in the oil and then add the carrrot and the onion. Saute until they soften slightly (3 minutes or so). Add in the beans, tomatoes, frozen corn mixture, and broth and bring to a boil for 5 minutes approximately. Add in the pasta and simmer for 9 minutes, uncovered. Add in 1/2 of the cilantro and stir until it blends in. Scoop into bowls, top with more cilantro and a dollop of yogurt. Season with extra s+p if you like.

*Note: If you don’t have ancho, you can add in another Mexican style spice. If you use chipotle use much less as it is quite a bit spicier. I would start with 1/4 tsp.

Kid Tip:
My kids are not fans (yet!) of soups, so I would strain some of the mixutre and top whole grain chips with, top with cheese and microwave for loaded nachos that they will love and that have a healthy component.

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Filed Under: Southwestern Black Bean "Stoup" Tagged With: Southwestern Black Bean "Stoup"

09 Jan 2013

Chicken & Maple Meatballs (Especially for your kids!)

January 9, 2013 By Bree 22 Comments

It’s almost ten pm.
I have no business typing this right now.
Andy leaves tomorrow for a 7 night trip, a friend from MN unexpectantly stopped by and is downstairs with him at ‘the bar’, my little guys are nestled snug in their beds (which means I should be), there are bills to be paid, books to be read, emails to answer…And the list goes on.

Kind of like when you have a zillion things to do, so you do nothing?!

That’s me, right. about. now.

BTW-My product was officially manufactured today, which is brilliantly exciting, nerve wrecking,and thrilling all wrapped into one.
AND I am cooking for a potential ~~crapload~~ ton of people this weekend at the Home and Remodeling show in Milwaukee.
YIKES!
I can’t wait to share all the fun with you al as it unfoldsl!

In the meantime, have meatballs…

Enjoy

Bree

Here’s What You Need: (Serves 4)
1lb ground organic chicken from Smart Chicken
1 tsp 100% maple syrup (Do not use the fake kind!)
1 egg
1-2 tsps each Penzey’s Italian Sausage Seasoning & Italian Seasoning*
½ cup of baby spinach, cut into pieces
¼ grated parmesan
Good quality marinara, warmed
Organic non-stick or better yet grape seed oil in a spray can
¼ tsp of red pepper flakes (optional)

Here’s You Do:
Preheat the oven to 375. Meanwhile line a baking sheet with parchment paper . Mix the chicken with the egg and add in the Italian Sausage Seasoning, maple syrup, parmesan, and spinach. Use your hands and don’t over mix. Begin to form meatballs (about the size of an ice cream scoop). Place them a distance apart on the baking sheet. Bake for 10 minutes and then spray with grapeseed oil and season the tops with the Italian seasoning. Bake for five minutes more. To get them golden brown you can also broil them for a minute. Serve with the marinara.

Kid Tip:
For some reason my kids loved eating these with toothpicks. Chicken lollipops! Try it! {You can leave out the red pepper flakes if you are making this for your kids.}

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Filed Under: Chicken & Maple Meatballs, Especially for your kids recipe Tagged With: Chicken & Maple Meatballs

04 Jan 2013

Quinoa & Wheat Crusted ” Chicken Nuggets”

January 4, 2013 By Bree 18 Comments

I think I have told you before about my silly goose of a two year old?
Well, his new thing is an obsession with “chicken nugget.”

When I ask him what he wants for dinner he responds, “Chicken nugget!”
When he wants to call his brother a name he says, “Hey chicken nugget!”
When strangers ask his own name he often replys, “Chicken nugget!”
He even named his recent creation at Build a Bear “Chicken nugget.”
Goofy

Trying on his Grandpa’s glasses!

Anyway, I cannot lie and say my kids are strangers to the chicken nuggets from McDonalds, they are not. However, for many reasons I am not a fan. First off, they have 38 ingredients, most of which are non-recognizeable and including this scary note on the McDonalds website: “Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness).

So, I created this healthy and natural (yay!) version using healthy quinoa and whole wheat, all natural chicken-baked not fried. I hope your kids like it!

Xo, Bree

Here’s What You Need:
1lb chicken tenders, trimmed
1/2 cup quinoa, rinsed
1 cup whole wheat bread crumbs
1 tsp seasoned salt
salt + pepper
Flour
Two eggs, whisked with a splash of water
Organic non-stick or grapeseed oil

Here’s What You Do:
Preheat the oven to 425. Pulse the quinoa and the breadcrumbs with the seasoned salt and move the mixture to a plate. Make a separate plate with flour. Season the chicken lightly with s+p. Create a dipping station:
1. Egg mixture (Be sure to shake off the access)
2. Flour (Be sure to shake off the access)
3. Quinoa mixture (Be sure to press down to ensure it stays coated)
Place on a baking sheet coated with foil and then topped with grate to keep if off the foil-like in a roasting pan). Spray with the grapeseed oil or nonstick. Bake for 15-17 minutes. Carefully cut into nuggets. Your kids can dip into organic ketchup, honey mustard, or warmn marinara.

Kid Tip:
Okay so these don’t look like your average chicken nugget, but a little prodding, a little ketchup and you should be good to go! If not, you can always pulse the mixture more to make more of a breadcrumb like consistency.

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Filed Under: Especially for your kids recipe, Quinoa & Wheat Crusted " Chicken Nuggets" Tagged With: Healthy chicken nuggets

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