Skip to content

Posts from the ‘Michelle’s Kitchen Recipes’ Category

Jan 2

michellekitchen1.jpg

Remembering 2011

Many new adventures lie in the year ahead and so it seemed time for a new and updated blog. Welcome! First, I’d like to take a look back at 2011.

Read more

Nov 20

2 Comments

Thanksgiving by Michelle, for Michelle

What? You didn’t realize that Thanksgiving was moved to this weekend? Oh… right, That’s just me :)

This year it’s just me, myself, and I for the holidays.   Read more

Oct 30

PumpkinOats
2 Comments

Pumpkin Baked Oatmeal

Yesterday morning I got up before the sun to do some last-minute studying… my brain works better after a good sleep.  I  had plans to take the DTR (dietetic technician, registered) exam in Hampton at 9:30 a.m..  My nerves had gotten the best of me.  I could hardly eat breakfast – and that NEVER happens.  I was pretty certain I hadn’t studied enough.  Regardless, I went ahead as planned and took the exam… and I PASSED!  I already work as a dietetic technician in long-term care, only now I am registered, increasing my qualifications.  DTR’s can work in a variety of healthcare settings.  For more information on becoming a DTR, see the American Dietetic Associations website.

My career goals don’t end here though.  I did apply to dietetic internships and aspire to become a Registered Dietitian.  Next Sunday is match day, I’ll keep you updated!

So, my Halloween weekend started off with a nice treat!  What are your plans for the holiday?  Contrary to popular belief Dietitians, DTR’s, and dietetic interns don’t hate Halloween.
Here’s how I plan to enjoy the holiday…
Pumpkin Baked Oatmeal
adapted from: Super Natural Every Day  
Mix the dry and ingredients the night before to make this an easy breakfast.  Or, add a scoop of vanilla frozen yogurt for dessert! With baked oatmeal available, who needs bread pudding!?
Dry Ingredients:
2 cups rolled oats
1/4 cup pepitas (pumpkin seeds)
1 tsp aluminum-free baking powder
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 tsp salt
Wet Ingredients:
2 cups fat-free milk
1/2 cup pumpkin puree (heaping!)
1 large egg
2 Tbsp unsalted butter, melted and slightly cooled,
2 tsp pure vanilla extract
1/3 cup pure maple syrup, plus more for serving
Instructions:
  • Pre-heat the oven to 375*F, butter the inside of a square baking dish
  • In a bowl, mix together the dry ingredients, pour into baking dish.
  • In another bowl, whisk together 1 Tbsp of the butter and remaining wet ingredients
  • Slowly drizzle the wet ingredients over the oat mixture, until oats are completely moistened
  • Bake for 20-25 minutes or until liquid is mostly absorbed
  • Remove dish from oven and give a gentle stir to mix ingredients.  Drizzle remaining butter, 1 Tbsp of maple syrup, and a light sprinkle of cinnamon over the top.  Bake for 10-20 minutes or until top is nicely golden brown.
  • Remove from oven, let it cool for a few minutes and enjoy!

Oct 9

5 Comments

Ground Turkey and Butternut Squash Chili

Like many, I absolutely adore fall! Autumn in Virginia, is not quite comparable to the crisp cool days in Michigan, but I love it just the same. Eiether way, with October comes comfort food.

In terms of sticking to a healthy daily diet, fall is when I struggle most.  I certainly want to enjoy the treats that come with this time of year so moderation is key.  I like to make sure a treat is truly worth eating.  Can I go without the spur-of-the-moment halloween cookie in the break room at work? Absolutely.  Do I fully enjoy a glazed pumpkin donut with a steaming cup of spiced cider every October? You bet!

Comfort food comes in many forms and I’ve made it my personal mission this year to enjoy seasonal food in an enjoyable, tasteful, and healthful way.  This week, instead of slathering my winter squash in brown sugar and butter, I’m adding it to a spicy turkey chili.

I like to incorporate squash and chili in two ways: the first is serving chili in a halved acorn squash, roasted in the oven.  This is especially enjoyable when I find beautiful squash like this at the market…

The second method involves cooking butternut squash along with the chili.  This version is a tad easier, and better for lazy fall days.  The other great thing about chili? It freezes wonderfully! I like to make a big pot over the weekend, and freeze individually for weekday lunches or quick dinners.

The turkey I used came from the Fresh Market grocery store.  This week I asked when they appeared to be sold out, and they ground some just for me! Definitely ask for white meat only.

Ground Turkey and Butternut Squash Chili

Ingredients
1.5 lbs white meat ground turkey
1 Tbsp Olive Oil
1 small yellow onion, diced
1.5 cup chopped veggies (mix of butternut squash, bell peppers, hot peppers, carrots)
2 cloves garlic, diced
1 28oz can diced tomatoes, no added salt
1 14oz can tomato sauce*
1 14oz can red kidney beans, low sodium, rinsed
1 14oz can pinto beans, low sodium, rinsed
1 tsp dried basil
3 tsp chili powder
Salt and Pepper to taste

*I skipped this after realizing I didn’t have any, and substituted vegetable broth.  Adjust based on your preference.

1. Heat Olive oil in large pot over medium-high heat.  Once pan is hot, cook onion, veggies, garlic for about 1-2 minutes.  Add ground turkey to pot, and mix in.

2. Once meat is cook thoroughly, add diced tomatoes, tomato sauce, beans and spices.  Simmer for at least 30 minutes.  Taste and adjust spices as needed.  I even added cumin before with yummy results.

That’s it! Easy right? And totally a comforting fall dish. Serve with crusty piece of bread.

Around The Web: That Looks Good! 
Butternut Squash and Feta Salad
Butternut Squash and Chickpea Stew with Israeli Couscous

Last Year: Kale Chips

Tip: Buy too many peppers to use this week?  Toss in freezer bag, label and date, throw in the freezer.  Use in recipes just like this later!

Question: What’s your favorite fall comfort food?

« Older Entries