Fit Foodie: Cooking down the cabinets

Here we are…in the beginning stages of our PCS, struggling to not emotionally eat all of our feelings BUT also to cook down what’s in our cabinets.  Some things I’m finding…well I’m not quite sure when those ingredients found their way in there but that’s a whole other menu planning problem.  Canned artichoke hearts…  Tapioca flour…  A bulk bag of stevia…  3 bottles of red wine vinegar…  ANYWAY!  We are trying to stay on the better side of this.  In the past, PCS meant quickly cooked foods, eating out or fast food.  Thankfully, we have a Clean Eatz in the area now that Impeccable Plate is closed to help.  It may not be the best on cost for what it takes me to meal prep but for the variety and the time saver…AMAZING!

 

Chicken Cordon Bleu Wontons

  • Wontons
  • 1 cup diced ham
  • 1 lb cooked chicken
  • Swiss cheese
  • 1 Tbsp dijon mustard
  • 1/4 cup mayonnaise
  • 1 Tbsp chives

Grease muffin pan with EVOO and place in wonton. Mix all but Swiss and place evenly in wonton cups. Top with Swiss. Bake 425F for 8 mins.

Baked Ziti

  • Spinach
  • Garlic
  • Olive oil
  • Ziti noodles
  • Crushed tomatoes
  • Ricotta
  • Mozzarella
  • Egg
  • Parsley
  • Salt & Pepper

Sauté EVOO and minced garlic. Add in spinach. Boil noodles to al dente. Mix cheeses, parsley, salt, pepper and egg. Layer crushed tomatoes, noodles, cheese mixture repeatedly. Top with mozzarella. Bake 350F for 30 mins covered in foil.

Oatmeal chocolate chip cookies

  • 1.5 cups packed brown sugar
  • 1 cup butter
  • 1 tsp vanilla
  • 1 egg
  • 2 cups quick cooking oats
  • 1.5 cups flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup semisweet chocolate chips
  • 1/4 cup chopped pecans
  • 1/4 cup old Christmas sprinkles

Mix wet ingredients first. Add dry and stir. Fold in chocolate chips, sprinkles and pecans. Bake 350 F for 10-12 minutes.