Creamy Garlic Parmesan Hashbrowns

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This was a new recipe I have been wanting to try for a while and finally got around to making… only I changed it up a bit since I only had hashbrowns on hand. It was delicious and a nice change from ketchup!

Creamy Garlic Parmesan Hashbrowns

(Adapted from Rock Recipes)

  • 3 Cups Hashbrowns
  • 1/8 cup olive oil
  • 2 garlic cloves
  • 1/8 cup butter (not margarine)
  • salt and pepper to season
  • 3-4 slices bacon ( I used turkey bacon)
  • 1/2 cup whipping cream
  • 1/4 cup fresh grated Parmesan cheese
  • Garnish with green onions (optional)

Instructions

  1. Cut the bacon into small pieces, cook until crisp.
  2. Drain off all the fat and set aside.
  3. Press down on the garlic cloves with the side of a knife to break them up a little. Melt the olive oil, butter and garlic together over medium heat in a small pan for about 10 minutes so the garlic is infused into the oil butter mix.
  4. Add most of the oil to the skillet and leave the rest in the small pan.Add the hashbrowns to the skillet. Cook until browned and season with salt and pepper to taste. The potatoes should be fully cooked and a little crispy.
  5. While potatoes are cooking add whipping cream to the small pan with the reserved oil. Let simmer until reduced by about half. Add the Parmesan cheese and stir until melted. 
  6. Once hashbrowns are done cooking add the sauce and the bacon. Garnish with green onions if desired. 

Day 10 of Intuitive Eating

This morning, since my husband has 3 day weekends, I thought I’d make a yummier breakfast since he was home. Creamy Garlic Parmesan Hashbrowns to be precise, with a toasted sourdough English muffin.

This is what I planned on eating:  

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And then I was FULL so I didn’t eat this: 

 

 

 

 

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After a little bit of yard saling – I got a nice selection of mystery books – I had chili and Frito leftovers.

 

 

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For dinner I wanted to use up the rest of the chili and combined it with some noodles and as you can guess it was… gross! Go me! Thankfully I was able to end my night with another slice of raspberry cream pie and ice cream. My husband dished me up and gave me more than I needed and I actually STOPPED! I STOPPED! That’s just plain crazy when me and dessert get together! 

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Day 9 of Intuitive Eating

In the book, “How to Have Your Cake and Your Skinny Jeans Too” the author recommends not weighing yourself. Since the body changes weight constantly it can be discouraging if it seems like you are making no progress. She suggests using clothes, about a size smaller, as a way to determine if you are losing weight or not. Every time you want to step on the scale to check your progress instead you can try on your too small clothes and gradually you will see the changes in your body.

I have a pair of capris I chose as my weight loss determiner. I had bought them at a yard sale 3 or 4 weeks ago and couldn’t even button them. After a couple days of eating intuitively I could! They don’t look attractive (yet!) but it was encouraging. As fun as this is I did cheat this morning and step on the scale. In these 9 days I have lost 4.5 pounds! I’m sure some was water weight but what is awesome is I have been eating whatever I wanted when I was hungry and still lost some poundage. At different times throughout the past week I’ve had lemon chicken pasta alfredo, coconut-lemon cake, Schwan’s ice cream almost every evening, raspberry cream pie, muffins, a latte, coffee with creamer, burritos, tacos, hot dogs, bagels.. and the list goes on. How awesome does it feel to know I’ve lost 4.5 lbs. while enjoying foods that I love and knowing I am capable of eating them intuitively – I actually stop when I’m hungry and as of today actually threw the rest of my meal away when I felt full. It feels great! 

This morning I started my day off with an Egg McBagel (egg, turkey bacon and cheddar cheese on a delicious, soft, potato bagel from Costco) and some watermelon. Yum! I ate the watermelon and half of the bagel because I was full. Since it would keep OK I set it aside and when I was hungry later I ate it as a snack.

Egg McBagel

Egg McBagel

For lunch I ate the last of the Tilapia Fish Taco with Spicy Coleslaw stuff I had. Mmmm…Fish Taco

For a snack I had a small cup of decaf coffee with vanilla creamer and a macadamia nut caramel cluster (normally I could have eaten like 10 of these!). I had planned on making a shrimp Alfredo tonight but my husband wasn’t hungry so I popped open a can of Nalley’s Chili and ate it over Fritos with cottage cheese, cheddar cheese and sour cream. What can I say?… that’s the way I like it and since I CAN eat it that way I will.. hehe. 

Chili

There is something about this chili and chip combination I love and yet somehow, in 9 days, I was able to know my hunger and stop when I was full… I know it’s not a lot but for me it is. I actually threw this away. Go me! 

Leftovers

And for dessert I am enjoying, once again, a delicious slice of Raspberry Cream Pie with Schwan’s Raspberry Rumble ice cream. An excellent combination! 

raspberry pie

Raspberry Cream Pie

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This is a pie I’ve been wanting to try for a long time but because I was trying to be “healthy” I hadn’t made. Now that I can, it is currently waiting in the fridge for me! 

Raspberry Cream Pie

(Adapted from Common Sense Homesteading)

Ingredients

  • 1 – 9 inch pie crust, unbaked 
  • 4 cups raspberries
  • 2/3 cup sugar
  • 4 tablespoons flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1 cup heavy cream
  • 1 egg

Directions

Lay crust into pie pan and crimp edges. Place berries over bottom of crust. Combine remaining ingredients in bowl, mixing until blended. Pour over berries. Cover edge of crust during baking (to keep it from browning too much).  (A pie crust shield makes this quick and easy, but you can also use foil.)  Bake at 400 degrees for about 50 minutes, until center is bubbling and edges are starting to set.  Pie sets up as it cools.  Keep refrigerated.  Can eat “as is” or with a bit of whipped cream or ice cream. 

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Making Changes

Eating intuitively seems like such common sense but in my real world I’ve spent my entire life over eating and eating when I wasn’t hungry. There is something about dieting, telling yourself you can’t eat certain foods, that suddenly makes you crazy for food. When I would tell myself… you can’t have that donut… it was like 20 times harder not to eat it. 

Allowing yourself to eat ANYTHING and learning your hunger cues is so exciting! Food no longer feels like it has a hold on me since I can eat whenever and whatever I want. At the end of the day it’s not so much, “how much did I eat today?” but more like “how much DIDN’T I eat today?” I am having so much fun starting this journey and I can already see some positive results. 

Today I started my morning with a high fiber pancake with maple syrup and a slice of turkey bacon. Normally I would probably eat 2 of each and still feel a little deprived (or at least think I’m deprived). Around 10:30 I drank half a cup of coffee with some creamer because I was sooo tired! For lunch I had one Tilapia Fish Taco with Spicy Coleslaw. Then for dinner I ate half a grilled cheese sandwich on sourdough with tomato soup, roasted asparagus and watermelon. I didn’t even finish my soup because I felt good. And for dessert I enjoyed a slice of Raspberry Cream Pie with a scoop of Schwan’s Raspberry Rumble ice cream. A great way to end the day! 

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Tilapia Fish Tacos with Spicy Coleslaw

Today was one of those days as a parent where I think, “how do I survive on so little sleep?” and “why does my 2 year old need to get up at 6am?” I get my 2 year old down for his nap and then my 3 month old thinks it’s time to play. If only they would sleep at the same time so I could do the same! With my lack of energy today I was thankful for some leftovers from dinner last night to keep me fueled for the day.

Fish Taco Final

Tilapia Fish Tacos with Spicy Coleslaw

(adapted from Tyler Florence)

Spicy Slaw:

1 head green cabbage, shredded

2 carrots, grated

2 green onions, chopped

1 red chile, sliced

11/2 cups mayonnaise

1/4 cup Creole mustard

1 tablespoon cider vinegar

1 lemon OR lime, juiced

Pinch sugar

1/2 teaspoon celery seed

Several dashes hot sauce

Kosher salt and freshly ground black pepper

Combine the cabbage, carrot, green onions, and chile in a large bowl.

In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice (or lime), and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the coleslaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours.

Tilapia Prep:

(From Home Cooking Memories)

Preheat Oven to 400 degrees F.

2 pounds tilapia fillets, fresh or frozen that have been thawed

1 lime or lime juice

Salt & Pepper

Seasoning (see below) or your favorite seasoning

Corn tortillas or flour tortillas. I personally love the pre-made tortillas at Costco that you cook up yourself. So fresh and tasty!

Optional toppings: shredded cheddar cheese, sour cream, avocado, guacamole, lime wedges, cilantro

For Seasoning:
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • Pinch of cayenne pepper or paprika

Instructions

  1. To make seasoning: Mix together all seasonings and set aside.
  2. Preheat oven to 400 degrees F. Place tilapia fish fillets on a greased baking sheet or a glass dish , and squeeze lime juice over them. Season with salt and pepper. Sprinkle lightly with seasoning. Bake for 15 minutes or until fish is done (flakes easily with a fork).
  3. While fish is baking, prepare toppings and heat tortillas.
  4. To assemble tacos: place desired amount of fish, broken up slightly, lengthwise in the middle of your tortilla. Depending on the size of your fillet, each one can usually make about 2 tacos. Top fish with spicy coleslaw and cheddar cheese, a squeeze of lime juice and a couple squirts of Tabasco sauce if you like spicy… or any other toppings you think sound good.

Lemon Chicken Pasta Alfredo – GNCO August Winner

My family and I have restarted a Game Night Cook Off that we used to do when I was in high school. Each person brings a dish that must include the “special ingredient” of the night. The winner of each cook off gets to choose the following “special ingredient” which so happened to be lemon for the month of August. Each dish is judged by everyone in 5 categories: Taste, Texture, Aroma, Presentation and Use of Ingredient. The winner takes home the Cooking Champion Trophy until the next cook off. I just so happened to win this week so it gets to chill here at my place… hopefully forever if I can keep on winning!

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And this is how one looks when they lose…image_2

This is my brother, he won the previous months’ competition with Chicken Alfredo Garlic Bread Pizza (it was amazing!). He actually made a delicious Lemon Coconut Cake but scored low in presentation or he possibly could have won the lemon round as well.

I will be sharing some awesome recipes but sadly some of pictures got deleted so you will just have to trust me until I remake these and get some visually appealing pictures up to win you over!

Lemon Chicken Pasta Alfredo

Part 1: Lemon Chicken Breasts

(Lemon Chicken Recipe From Ina Garten on the Food Network)

*If you are only cooking for 2-4 people then I would cut the lemon chicken part of the recipe in half. If you are cooking for more than that I would double the Alfredo Pasta part. The Lemon Chicken is excellent in quesadillas and Caesar salad so making a little extra will give you more yummy meal options!

Ingredients 

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4-6 boneless chicken breasts
1 lemon

Directions
Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes.

Part 2: Lemon Pasta Alfredo

Adapted from Natasha’s Kitchen

  • 1 lb fettuccine or penne pasta
  • 1/4 cup onion, finely chopped
  • 2 Tbsp butter
  • 1 garlic clove
  • ⅓ cup white wine
  • 2 cups heavy whipping cream
  • ⅓ cup parmesan cheese
  • 1/4 tsp. paprika
  • 1/2 to 1 tsp. lemon zest (depending on how lemony you like it)
  • Salt and pepper, to taste
  • Rosemary for garnish, optional
Instructions
  1. Cook ¾ lb noodles in salted water according to package instructions and drain. Don’t rinse (this helps the sauce stick to the noodles better)
  2. In large sauce pan, over medium/high heat, add 2 Tbsp butter and onion and sauté onion till golden. Stir in garlic and sauté another minute. Stir in ⅓ cup white wine and reduce to about 25%.
  3. Stir in Cream and simmer until it starts to thicken. Add ⅓ cup parmesan (or add to taste) and stir until creamy and smooth. Add paprika and lemon zest. Season with salt and pepper to taste.
  4. Turn off heat and stir in drained, un-rinsed pasta, and lemon chicken. Garnish with rosemary, extra parmesan and freshly cracked pepper if desired.

The 2nd place dish, which followed very close to 1st, was Oven-Roasted Cauliflower.