Month: October 2015

Sweet Potato Noodles with Sage Pesto

Do you guys remember that Sage Pesto recipe I posted a few weeks ago? Well these Sweet Potato Noodles are the perfect pairing for Sage Pesto. This has to be one of the easiest meals I’ve made packed with the most flavor!

Sweet Potato Noodles with Sage Pesto | Mrs Tea & Mr Coffee

These noodles are crunchy, slightly sweet and nutty. You can read all of my thoughts on my Sage Pesto in my previous post. Goat cheese is so delicious and creamy and is amazing mixed in with sweet potato noodles and sage pesto.

Sweet Potato Noodles with Sage Pesto | Mrs Tea & Mr Coffee

I love thinking up healthier ways to eat vegetables, and using a spiralizer to make noodles out of vegetables has been life-changing. I got a spiralizer for my birthday (thanks Mom and Dad 🙂 ) and with a little practice have mastered all things vegetable noodles. I’ve been seeing a ton of recipes circulating the interwebs with vegetable noodles added to soups! Now that is an excellent idea.

Sweet Potato Noodles with Sage Pesto | Mrs Tea & Mr Coffee

Okay, back to my noodles. This dish will literally make you smile it tastes that good! AND. And, it is super duper easy. Like start and finished within 30 minutes. You have to love that! Any dish that takes less than 30 minutes to make always makes me smile.

Sweet Potato Noodles with Sage Pesto | Mrs Tea & Mr Coffee

Brown butter is delicious, please learn how to whip it up (it’s super easy) and add it to everything. It adds a nice caramel-y flavor to these noodles and helps to bind everything together in one cohesive dish.

Sweet Potato Noodles with Sage Pesto | Mrs Tea & Mr Coffee

So hopefully, I’ve convinced you to try these noodles. Here are my final thoughts on the matter: sweet potatoes + sage pesto + brown butter + goat cheese = pure bliss!

Sweet Potato Noodles with Sage Pesto
 
Author:
Ingredients
  • 2 medium sweet potatoes, spiralized
  • 6 tablespoons butter, browned
  • 3 tablespoons olive oil
  • Salt and pepper
  • 1 cup Rotisserie Chicken, shredded
  • ¼ cup sage pesto
  • 4 oz goat cheese, room temperature
Instructions
  1. In a large pan, heat the oil. Add the spiralized noodles and saute them until soft, about 8 minutes. Season with salt and pepper to taste
  2. Meanwhile, brown the butter. Set aside once ready.
  3. Toss in the butter, pesto, goat cheese and chicken with the noodles.

Find my Sage Pesto recipe here.

Weekly Menu

I can’t believe we are another week into October. This fall is flying by! Here is my newest weekly meal plan.

Menu Week 10-18-15 | Mrs Tea & Mr Coffee

Sunday Brussels Sprouts Pizza with Balsamic Red Onions – this pizza! The balsamic red onions on this pizza tastes like candy. I put some bacon on this pizza and it pairs wonderfully with the brussels.

Monday – Family Dinner

TuesdayLentils Enchilada Skillet – I made Lentil Nachos the other week and had some of this enchilada sauce in the freezer leftover. I switched it up and added some sweet potatoes, black beans and corn tortilla strips that I crisped up in the skillet. I added a little bit of cheese and you have a one pot meal!

Wednesday – Lemon Pepper Chicken, Spaghetti Squash & Broccoli – I love spaghetti squash and am always looking for new ways to prepare it. Try this method here. I’m going to add a little parmesan, some chicken seasoned with lemon pepper and some sauteed broccoli. If this turns out, I’ll post a recipe.

Thursday – The Best Slow Cooker Pork and Confetti Rice – (excuse the terrible pictures) this pork is the best slow cooker pork recipe I’ve come across. I came across this recipe on Instagram for confetti rice: you use chicken broth for the liquid, add in some peas, carrots, rotel, corn and any other vegetables you want. I think that the pork and this rice will pair deliciously.

Friday – Out

Saturday – Date Night 🙂

Thanks for stopping by and be sure to follow me on facebook (Stephanie Rosentreter) and Instagram (@scrosentreter) to get all of the latest recipes and meal plans!

Chicken Stir Fry

Who is ready for the weekend?? I am, I am! Do you need an easy and healthy meal to whip up this weekend? If you answered, yes, this Chicken Stir Fry recipe is for you! (If you answered no, then you must have a nice relaxing weekend ahead of you, can we trade??)

Chicken Stir Fry | Mrs Tea & Mr Coffee

When I was growing up this was one of my favorite meals that my mom made. It was on rotation as a quick and healthy meal. My mom always made this with cauliflower, broccoli and mushrooms and I never liked the cauliflower or mushrooms, so my version doesn’t have either.

Chicken Stir Fry | Mrs Tea & Mr Coffee

The nice thing about this stir fry is that you can use whatever vegetables might be lurking in the back of your vegetable drawer. I like broccoli, red peppers, onions, carrots and sometimes water chestnuts, if I remember to pick them up at the store.

Chicken Stir Fry | Mrs Tea & Mr Coffee

The sauce in this dish is what makes it special. My mom always did some Italian dressing and soy sauce. It’s nice and tangy from the dressing and rich from the soy sauce. I decided to make a homemade Italian dressing, since I dislike buying the store-bought salad dressings anymore. They contain all sorts of weird ingredients and it’s so easy to make your own at home.

Chicken Stir Fry | Mrs Tea & Mr Coffee

This is delicious served over brown rice. You get some protein from the chicken, the rice is a whole grain and you’ll get in another serving of vegetables.

If you make this Chicken Stir Fry be sure to tag #mrsteaandmrcoffee

Chicken Stir Fry
 
Prep time
Cook time
Total time
 
Author:
Serves: 5
Ingredients
  • 3 tablespoons olive oil, divided
  • 4 cups broccoli, chopped
  • ½ cup shredded carrots
  • 1 onion, chopped into 1 inch pieces
  • 1 red pepper, chopped into 1 inch pieces
  • 1 garlic clove, minced
  • Salt & pepper
  • 1 lb. boneless, skinless, chicken breasts, cubed into 1 inch pieces
  • Sprinkle of paprika, salt, pepper
  • 2 cups brown rice, cooked
  • ¼ cup soy sauce (Tamari, for gluten free)
  • ⅓ cup Homemade Italian Dressing
  • Dressing:
  • 1 teaspoon Italian seasoning (or dried oregano)
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ cup red wine vinegar
  • ¾ cup extra virgin olive oil
Instructions
  1. Pour 2 tablespoons of the oil into a large skillet or wok. Add the broccoli, carrots, onion, red pepper and garlic. Season the vegetables with salt and pepper and toss to coat in the oil. Cook on medium heat until crisp, approximately 5 minutes, or when they reach your desired consistency.
  2. Remove the cooked vegetables to a plate. Season the chicken with a pinch of paprika, salt and pepper. Pour the remaining oil into the skillet. Cook the chicken until brown and no longer pink, about 4 minutes.
  3. Return the vegetables to the skillet and turn the heat down.
  4. Make the Italian dressing, by whisking all ingredients in a bowl. Pour ⅓ cup of dressing and the soy sauce on the stir fry and toss to combine.
  5. Serve over brown rice.

Dressing recipe from Real Food Whole Life

Weekly Meal Plan

It’s a new week, so here’s my latest weekly meal plan!

Menu Week 10-4-15 | Mrs Tea & Mr Coffee

Sunday Lentil Nachos – These nachos! This was my first time cooking lentils and I would definitely make these again. This is a great way to make a not so healthy dish a little bit healthier.

Monday – Family Dinner

Tuesday – Bacon, Egg, Grilled Cheese Sandwiches with Creamy Tomato Soup – Grilled cheese and tomato soup is the perfect pairing to the gloomy fall weather we have been having here in Kansas City. I want to change up the typical grilled cheese by adding some bacon and egg.

WednesdayBlackened Broccoli and Goat Cheese Pasta – Everything about this pasta sounds like comfort food. I love, love, love roast broccoli, I think that it’s one of my favorite ways to eat vegetables right now.

Thursday – 5 Ingredient Chili with Sweet Potato Chips – easy, peasy recipe coming soon!

Friday – Out

Saturday – Finally headed to our first K-State football game of the season!

Thanks for stopping by and be sure to follow me on facebook (Stephanie Rosentreter) and Instagram (@scrosentreter) to get all of the latest recipes and meal plans!

Sage Pesto

I’m in love with fall produce; squash, pumpkin, sage, sweet potatoes, and the list goes on and on. One of my very favorites is sage, which I made into a super yummy Sage Pesto.

Sage Pesto | Mrs Tea & Mr Coffee

Like any true pesto this is so easy and all of the ingredients are interchangeable to what suits your needs. Pesto is a healthy way to get extra veggies and nutrients and packs a flavorful punch.

Sage Pesto | Mrs Tea & Mr Coffee

Also, the possibilities are endless for the application of this pesto. You could put it on a salad, pasta or even in soup. I’ve got another recipe coming your way with this pesto soon!

Sage Pesto | Mrs Tea & Mr Coffee

This pesto is a little special because it’s made with sage and blue cheese. The cheese gives it a nice tang and the sage gives it a deep comfort food-like flavor.

Sage Pesto | Mrs Tea & Mr Coffee

Sage Pesto
 
Author:
Ingredients
  • 1 clove garlic, peeled
  • 1 cup fresh parsley, roughly chopped
  • ½ cup fresh sage
  • ¼ cup whole almonds, unsalted
  • ¼ cup olive oil
  • ¼ cup blue cheese crumbles
  • Pinch salt & pepper
Instructions
  1. Place all ingredients in a food processor and pulse until combined.
  2. You may need to stop and scrape down the sides and continue to pulse until smooth.

 Recipe adapted from Half Baked Harvest