Pinning and Planning – December 30

After a month of trying not to overindulge, I feel like it was a losing battle.  I feel so bloated, globby and lumpy much like the Lumpy Space Princess from Adventiure Time.  “Oh my glob!  Don’t be hating on my lumps!”   

But I truly hate the lumpiness.  Maybe it’s because I’ve been unable to run for two weeks due to a nasty chest cold and I’ve not been able to burn the extra unhealthy calories. 

Well, the party is over!  The sweets and globiness have got to go!  It’s time to get back on the healthy track again; time to cut back on the carbs and attempt to eat better again.

A commitment to healthy eating again starts on Day 1 with our traditional New Year’s meal, a pot of lentil soup.  This tradition was passed onto my mom by her best friend.  Supposedly, lentil represent coins and with a bit of green such as spinach, it brings a promise of wealth in the new year.  Also in the way of tradition, we eat 12 grapes at the stroke of midnight, a Spanish custom that promises a month of good fortune with each grape.  Hey, I’ll take all the good luck I can get!

And thankfully, Publix still has lots of wonderful veggies, fish and legumes on sale to help with the healthy and wealthy part of our resolutions and commitments.  Saving pennies means keeping pennies in my pocket while keeping the calories and carbs off my plate.

S – Lamb Curry (still lots of leftovers in the freezer from Christmas)

M – Lentil and Spinach Soup with Grilled Eggplant and Zucchini Salad

T – Sweet Potato Crusted Tilapia with Fingerling Roasted Potatoes and Brussels Sprouts

W – Skinnytaste’s Chicken Rollatini Stuffed with Zucchini and Mozzarella with Mashed Cauliflower

Th – Stacked Roasted Vegetable Enchiladas

F – Dinner out

Here’s to lots of luck, health, wealth and good fortune to you and yours in 2013!

What things are you cooking up this week?  Are you eating less carbs too?  Link up and share the delicious dishes you are pinning and planning to serve this week.

Plan your menu for the week and if you have some favorite food pins, add those too. Then, link up and share your post. If you’re not on Pinterest, send me an email and I’ll send you an invite.



Denise Mestanza-Taylor+

Pinning and Planning – December 16

With Christmas only 10 days away and one more week of school left full of holiday children’s parties and playdates, I was already feeling a little overwhelmed.  Then, the horrific events at Sandy Hook Elementary unfolded and everything seemed so trivial.

Though I’m finding it difficult to focus, I need to be here for my family.  I need to keep on running, planning dinners and play dates to keep things as normal as possible for my family.  I need to keep the magic and joy in Christmas.  And each of us needs to hug our babies a little tighter.

S – Leeky, Creamy Chicken and Dumpling Stoup

M – Sautéed Tilapia with Lemon and Capers on a bed of couscous

T – Anniversary Dinner

W – Cumin Lime Zucchini Quesadillas

Th – Chicken Spinach and Sun-Dried Tomatoes Ravioli (BOGO this week at Publix)

F – Pizza

What things are you cooking up this week?  Link up and share the delicious dishes you are pinning and planning to serve this week.

Plan your menu for the week and if you have some favorite food pins, add those too. Then, link up and share your post. If you’re not on Pinterest, send me an email and I’ll send you an invite.



Denise Mestanza-Taylor+

Pinning and Planning – December 9

We kicked off the holiday season with our Advent calendar on December 1.  Each day in December, my family and I participate in some type of Christmas activity which in turn, changes our daily routines and dinner plans.   Also thrown into the mix are Christmas parties, dinner dates and other fun holiday hoopla.

A few nights last week, my family had dinner without me due to some blogging obligations.  Basically, I left them to the Dad’s devices.  I believe they ate baked potatoes one night and mac ‘n cheese another.

This week will be just as busy, but the dinner will be a little bit better.  At least I hope so.

M – Skinnytaste’s Broccoli and Cheese Stuffed Chicken with Mashed Cauliflower

T – Dinner out

W – Ground Turkey Tacos

Th – Skinnytaste Cuban Sandwich Quesadillas

F – Pasta

What things are you cooking up this week?  Link up and share the delicious dishes you are pinning and planning to serve this week.

Plan your menu for the week and if you have some favorite food pins, add those too. Then, link up and share your post. If you’re not on Pinterest, send me an email and I’ll send you an invite.


Denise Mestanza-Taylor+

Pinning and Planning – November 25

Are you sick of turkey, pumpkin and all things squash related yet? 

Me either.  We’re still eating Thanksgiving dinner leftovers as well as a delicious day-after turkey soup Iron Chef Allan made.

Although we may have lots of leftovers stockpiled in our fridge, sadly it won’t last much longer; however, I still have plenty of turkey left to make my turkey enchiladas, which everyone in family gobbles up quite happily.

Thankfully, all the vegetables that make excellent side dishes are still on sale at our local supermarket.  I love when Publix’s sale runs longer because of a holiday in the middle of the week.  Therefore, I will be taking full advantage of all the meats and vegetables still on sale this week to serve some delicious soups, sauces and side dishes.

S – Roasted Acorn Squash with Drop Biscuits

M – Spaghetti with Creamy Butternut Leek Parmesan Sauce

T – Turkey Enchiladas

W – Sautéed Tilapia with Lemon-Peppercorn Pan Sauce

Th –  Mojo Marinated Sirloin with Roasted Veggies and Potato Balls

F – Pizza

Are still eating Thanksgiving leftovers?  What things are you cooking up this week?  Link up and share the delicious dishes you are pinning and planning to serve this week.

Plan your menu for the week and if you have some favorite food pins, add those too. Then, link up and share your post. If you’re not on Pinterest, send me an email and I’ll send you an invite.



Denise Mestanza-Taylor+

Pinning and Planning – November 18

Can you believe Thanksgiving is this week?

We’re hosting Thanksgiving this year.  Last year we happily passed on hosting because we were traveling over to the east coast for the Space Coast Marathon.   Although I don’t have a marathon to burn off all those Thanksgiving calories this year, I’ll still try a get a few miles in before we feast.

Iron Chef Allan is excited to be cooking again this year.  He really missed it last year and all the leftovers in our fridge.  Despite his excitement to be brining a turkey again, he hasn’t planned the menu yet.  That’s not good.

No worries!  It will all come together once he buys the turkey.  Nope, he hasn’t bought the bird yet, but like I said, that’s not my job or my concern.  My job is to plan the rest of the menu for the week and while I’m pinning and planning, maybe I’ll offer Iron Chef Allan Skinnytaste suggestions for our Thanksgiving menu.

This week, we’ll try eating a lighter since the Thanksgiving will make up the calories and the carbs for the lighter days.  Plus, Allan always prepares a Black Friday Brunch, a welcomed sight and a great way to refuel after fighting the crowds for hours.  However, for the past couple years, I’ve skipped out on Black Friday and just shopped online throughout the season.  Funny enough, I always found the same deals or better online after Black Friday.  See, sometimes the early bird doesn’t always the worm, but this one will still get a brunch either way.

Once we’ve had enough Thanksgiving leftovers (Is there even such a thing?), I’ll probably make my turkey enchiladas once again.

S – Lentil Soup with Spinach

M – Black Beans with Spanish Rice

T – Tampa Bay Blogger Meetup at Taps

W –Turkey White Bean Pumpkin Chili

Th –  Thanksgiving

F – Brunch and leftovers for dinner

S – Turkey Enchiladas

What things are you cooking up this week?  Have you planned and shopped for you Thanksgiving dinner?  Link up and share the delicious dishes you are pinning and planning to serve this week.

Plan your menu for the week and if you have some favorite food pins, add those too. Then, link up and share your post. If you’re not on Pinterest, send me an email and I’ll send you an invite.

Pinning and Planning – November 11

I had two kids sick this past week.  Little Lion Man had a stomach bug.  Then, my oldest daughter had a sore throat which I think may have been a side effect to her flu shot.  Last week was a relatively quiet week until that point.

Then the weekend came.  I had a Pretty Muddy pre-race course preview meetup, followed by the Pretty Muddy race on Saturday, 12 miles to run on Sunday and a rooftop fitness party sponsored by my peerFit friends later that day.  I am truly amazed that I can still walk after all of that.  Although I have to admit, I’m shattered. Therefore, I’m off to bed in a little bit which is probably a good thing as I need to be up by 3:30 to be all dolled up for a Mom Squad taping at 5:15 at Channel 10.  I’m a little nervous about it.  Hopefully, I won’t sound like a complete fool.

As for this week’s menu, there’s no fooling that we will be eating well this week, thanks to all the delicious deals at Publix.  With tilapia on special as well as lots of vegetables perfect for roasting, we’ll be eating well and a bit more pescatarian this week.

M – Roasted Veggies with Goat Cheese on Pressed Cuban Bread

T – Sautéed Tilapia with Lemon-Peppercorn Pan Sauce with Couscous

W – Dinner out with friends

Th – Linguini with Roasted Campari Tomatoes and Arugula

F – Pizza

What things are you cooking up this week?  Are any of your meals related to supermarket deals?  Link up and share the delicious dishes you are pinning and planning to serve this week.



Denise Mestanza-Taylor+

Pinning and Planning – October 21

This week is my breather week.  Well, not really, but at least I have a few calm days and evenings before a  non-stop Halloween hullabaloo this weekend which will roll right into the fourth and final week of a mad October.

The start of my breather week happens to be graced with cool air as the weather is simple spectacular today. If I was a better mother runner, I would be out running and embracing that cool, crisp fall air.  But after camping with thirteen girl scouts and a late night Halloween party, I embraced sleeping in for once and I don’t feel guilty about it one bit. I will, however, take advantage of this cooler weather and do something fun outside with my kids today.

Besides longing to do something outside, cooler air makes me crave soups and stew.  So, I’ve sent Iron Chef Allan to the store for ingredients to make his crazy good chicken gumbo.  It has to simmer all day long, but I’m already envisioning myself sitting outside on the patio hugging a bowl as I slurp up that gumbo goodness.

As for the rest of the week, here’s what I’m cooking up:

S – Chicken Sausage Gumbo

M – Butternut Squash and Broccoli Rabe Lasagna

T – Blackened Baja-Style Tilapia

W – Girls Night Out at Grille 54 (No dinner planned.)

Th – Baked Chicken Parmesan with Pasta

F – Pizza

What things are you cooking up this week?  Link up and share the delicious dishes you are pinning and planning to serve this week.

Plan your menu for the week and if you have some favorite food pins, add those too. Then, link up and share your post. If you’re not on Pinterest, send me an email and I’ll send you an invite.



Denise Mestanza-Taylor+

Pinning and Planning – October 14

It’s act two of another crazy week in the Run DMT house.  Once again, I’m keeping our dinners simple and healthy (and unprocessed as much as possible) since the weekend ahead will probably be anything but healthy.

Friday night, my youngest daughter and I are camping with her Brownie troop which means my long run will happen in the wee early hours of Friday morning rather than Saturday.  Camping with twenty 6 and 7 year olds, means many main courses with mac ‘n cheese and hot dogs. *sigh*  Maybe, I’ll pack some homemade granola to keep me regular and keep my arteries from clogging.

Then, on Saturday night, we’re hosting our annual Halloween adult party.  So, this weekend will serve two days of unhealthy eating which will be washed down with some binge drinking on Saturday night.

With the Halloween party less than a week away, there is still so much left to do to prepare for it.  I need to make or buy decorations, buy food and drinks, prepare a dreadful dish or dessert and of course, there’s tons of cleaning to do.  Maybe I’ll just leave things the way they are in my house because as busy as we’ve been, things already look pretty scary around here.

Here’s this week’s menu:

S – BBQ Pulled Chicken with Low Fat Coleslaw

M – Skinnytaste’s Mushroom Stroganoff

T – Roasted Tomatoes with Shrimp and Feta on crusty bread served with Greek salad

W – Skinnytaste’s Crock Pot Turkey White Bean Pumpkin Chili

Th – Baked Chicken Parmesan with Pasta

F – Pizza

Are you keeping things simple too this week?  What delicious dishes are you pinning and planning to serve?

Plan your menu for the week and if you have some favorite food pins, add those too. Then, link up and share your post. If you’re not on Pinterest, send me an email and I’ll send you an invite.



Denise Mestanza-Taylor+

Pinning and Planning – October 7

It’s another crazy week in the Run DMT house.  October is always a maddening month which may or may not have something to do with Halloween, but October often feels more like the holidays than December does.

With so many things happening at once between blogging opportunities, school assignments, hubby’s traveling and all the Halloween hoopla, I’m keeping the menu simple and easy this week.

Last week, Iron Chef Allan requested my turkey chili, but he actually prepared the meal and may have been a bit heavy with the chili powder.  Even though we add sour cream and grated cheddar cheese to the kids’ chili, it didn’t seem to hide the heat this time and my seven year old threw a fit.  “WHY CAN’T WE JUST HAVE BEANS AND RICE?  WHY DOES IT HAVE TO HAVE MEAT AND BE SPICY?!”

Per her request, I’m will be serving beans and rice this week.  There’s also a school fundraiser at McDonalds this week, so the happy meals just keep coming.  However, my happy meal will be served with wine when my girlfriends I attend the Wine Walk at Wiregrass. We had such a fun time last year and we wanted to do it again, but kid-free.  Since we’re not running a race this weekend, no better than a McDonalds night where the dads can handle “cooking” dinner.

And that’s how a mom on the run does it.

M – Creamy Avocado Fettuccine

T – Skinnytaste’s Broccoli and Cheese Stuffed Chicken with Mashed Cauliflower

W – Black Beans and Rice

Th – McDonalds Night (school fundraiser)/Wine Walk at the Shoppes at Wiregrass

F – Pizza

Does your school host McDonalds nights?  Is October crazy for you too?  Are you keeping things simple also this week?  Link up and share the delicious dishes you are pinning and planning to serve this week.

Link up and share what meals you’re pinning and planning.  If you’re not on Pinterest, send me an email and I’ll send you an invite.

Denise Mestanza-Taylor+



Blackened Baja-Style Talapia

Photobucket“This is needs to be in the regular menu rotation.”

Score!

Whenever Iron Chef Allana declares a dish to be in the regular rotation, I know I’ve made a winner dinner.

This Iron Chef Allan approved meal, Blacked Baja-Style Talapia, was a Pinterest find.  Overall, the recipe looked and sounded good, except I thought the blackening spices needed a full teaspoon of cumin.

And the onion sauce needed a little salt and black pepper.

I sautéed the fish in canola oil, which surprised Allan, but I thought sautéing would bring out the blackening spices better than baking the fish.

The recipe recommends serving the fish in corn tortillas, but we don’t like the texture or taste of corn tortillas.  Therefore, I served the fish on a bed of shredded romaine lettuce in flour tortillas, but the meal was missing something: texture.  Ironically, the corn tortillas would offer that desired texture.

Allan suggested serving the tilapia on a bed of rice instead of a soft taco, like a Baja bowl.  Brilliant!  See this is why I keep Iron Chef Allan around.

Blackened Baja-Style Talapia
(Adapted from myrecipes.com via Cooking Light)

Ingredients
¼ cup reduced-fat sour cream
2 Tbsp chopped fresh cilantro
Juice of one lime
1 jalapeño pepper, seeded and chopped
1 cup thinly sliced white onion
1 ½ tsp paprika
1 ½ tsp brown sugar
1 tsp dried oregano
¾ tsp garlic powder
1 tsp ground cumin
½ tsp salt
¼ tsp ground red pepper (or cayenne pepper)
1 lb tilapia
Canola oil
1 avocado, peeled and thinly sliced
Shredded romaine lettuce
Lime wedges

Directions
Add sour cream, cilantro, lime juice and jalapeño to a food processor and process until smooth. Combine jalapeño sauce and onion in a small bowl.  Salt and pepper to taste.

In a small bowl, mix together paprika, brown sugar, oregano, garlic powder, cumin, salt and red pepper until well combined.  Then, sprinkle evenly over fish.

Heat oil in an electric skillet set to 325 degrees F or a large cast-iron skillet over medium-high heat.  Add fish to skillet and cook 3 minutes on each side.

Serve tilapia on a bed of romaine lettuce over rice or a warmed corn tortilla. Top with onion mixture, avocado slices and a wedge of lime.

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!



*Also submitted at*

Denise Mestanza-Taylor+