Healthy No Sugar Mongolian Beef

A few weekends ago when we were in Seattle hanging out with my brother we had lunch at the fanciest Chinese restaurant I've ever been too. There were tablecloths and tea and all kinds of breakable items on the table for the kids.

There was a view overlooking the water and there was Mongolian beef. I immediately fell in love and wanted to try making it at home.



All of the recipes I found call for brown sugar or enormous amounts of honey. Neither one of those fits into my new meal plan so I thought long and hard about how to still get that sweet beef on my dinner table without using all the sugar.

My long nights of watching Chopped paid off and I decided to try using a honey crisp apple as my base for the sauce. Let me tell you, I have never been so happy with an educated guess before in my life.





This meal was so easy to make. Now - if I'm being completely honest this did not taste like the restaurant's Mongolian Beef. BUT - it was good and tasty. I haven't had fake sugar since July 10th so my tastebuds were very happy.

If you'd like to make my healthy no sugar Mongolian Beef the recipe and instructions are below. Don't forget to pin it for later.



What you'll need:

2lbs Flank Steak, chopped
1/4 cup cornstarch (you could always use arrowroot)
1/4 cup water
2 TB olive oil
1 cup olive oil for frying
1 medium honey crisp apple
1 1/2 TB gluten free (wheat free) soy sauce
2 tsp fresh ginger, chopped, 1 tsp chopped
1 tsp minced garlic, 1 tsp minced garlic
green onion
veggies of your choice

What to do:

1. Slice flank steak against the grain. Dredge in cornstarch. Let it sit for 10 minutes before frying.
2. Start buy cooking your apples in a tiny bit of water (just enough to cuddle the apples) until they are soft. Puree apples using a blender until smooth.
3. Cook 2 tsp pf ginger and 1 tsp of minced garlic in 2 tablespoons of olive oil until fragrant. Add apple puree and cook until the sauce begins to thicken. Add soy sauce. (Taste the sauce - add more soy sauce if needed) Remove sauce pot from heat.
4. Heat oil in a wok or frying pan and cook the flank steak for about 2 minutes, flipping over halfway. Do small batches if needed, do not overcrowd the pan. Drain steak on paper towels as you cook.
5. Put all the steak back into your pan and add the sauce. Toss to coat. Simmer for 2 minutes.
6. Pour grease out of pan. Try to reserve any flavor bits that may be there.
7. Add water to the pan and toss in veggies and remaining ginger and garlic. Cook until done to your preference.
8. Sprinkle with green onion after plating.

That's it! So easy and fast. I served our Mongolian beef over brown rice. It was delish. Not as sweet as the restaurant's sauce but still oh so good - and good for you!

Monthly Meal Planning: February 2015

It's almost February which means it's almost MY BIRTHDAY!!! (screamed like Oprah)

Since so many of you said you would attempt planning out your meals for the month starting in February I decided to go ahead and share our meal plan early in hopes of encouraging you to stick with it. Remember, you don't have to grocery shop for the entire month like I do but you can plan your meals.

Having a meal plan for the month frees up so much more of my time during the week. I don't have to spend time thinking about what I'm going to make for dinner. All budgets and families are different but if you are a weekly or bi-weekly shopper I encourage you to still give this a shot. Even if you keep your same shopping schedule I bet you'll experience a sense of relief knowing that you've already selected your meals for that month.

So who's still planning to try this for February? Feel free to share your meal plan with me on Instagram using the hashtag #ChicFEBMeals. Don't forget to tag me as well, @chicsahm!

How I Plan a Month of Meals

The monthly meal planning post got a nice response. Thank you to everyone that commented here and on IG. The feedback was great and I enjoyed hearing everyone's responses. A few of the main comments were:

• "I could never do a monthly plan."
• "Do you really do this?"
• "It seems like a lot of work."

The answers to these questions are:

• Yes, you can.
• Yes, I do.
• It kind of is but not really. I'll share how I do my planning and maybe it will help you. 

This is our January dinner meal plan. I do not normally type it up and make it look all fancy. That should make someone out there feel better. On the last day of every month I sit down with the previous month(s) plan and I begin to create a new month of meals.

Step One -Make a Calendar/Chart

The first step in my planning process is to draw a calendar on a piece of notebook paper. If I run out of space I flip the page over and put the last few days on the back. Normally my squares are always too big. I'm pretty sure that someone more artistically inclined can make a better looking chart.

Anyway.

Once my chart is made I label the days to reflect the calendar for that month. Easy, right?

The "X" means we've already eaten that meal.

Step Two - Fill in the meals

The next thing I do is fill in all of the Sundays. Sunday meals are important to me so I square those away first. Next I think of any days that will be busy for us. If I know in advance that we have long days of errands or appointments I automatically plug-in a crockpot meal on those days.

 Then I look at my previous plans to see what meals my family really enjoyed and what meals they didn't like as much. I always take into consideration that on Fridays I don't really ever feel like cooking so I try to put my "easy" or "fun" meals there.

After that it's just a matter of using some of the meals they enjoyed from the previous month(s) and finding new recipes to try on Pinterest. I also really love AllRecipes and the Food Network.

Don't forget to throw in a couple "Eat Out" days or days where you can expect leftovers.

Step Three (Optional)

Transfer your meal plan to a prettier calendar if you'd like. Make your grocery list based on the meals you've planned. I also make a weekly produce list at this time too. I put the weekly list in my purse so I always have it when I'm ready to stop at the store.

This whole process might take me about two hours. It really depends on how often I get asked to make a cup of milk or a snack while I'm trying to get it done. I haven't gotten to that point in my life where I save things like this until after they've gone to bed so I do this during the day.

So. It's not that much work and yes we really do follow the plan. As you can see we skipped Prime Rib night but we'll be having it one day this week. The plan always seems to work itself out even if you have leftovers you weren't expecting or if you skip meals due to your taste for that day.

I hope this answers a lot of your questions. Please let me know if you need me to clarify anything. I always respond to the comments.

Do you feel like you could try this out now? Oh. And by all means give yourself more breaks than I do. We're just not eating out much these days to save money. Gotta love a saving season!

Dinner Idea: Crock Pot Gumbo

I didn't decide to make this into a post until after my house was already smelling like a little unknown New Orleans restaurant. Because of that, there are no during or after pics of the cooking process.

It's a good thing that cooking is a results oriented kind of thing. All you care about is how it tastes and possibly how it looks.

This was so easy and fast to make. My gumbo consisted of:

2lbs of boneless skinless chicken thighs
1 Celery Stalk, chopped
1 Onion, chopped
1 Green Bell Pepper, chopped
3 cloves of Garlic, chopped
1 pound Andouille Sausage, sliced
1 pound medium Shrimp, peeled & deveined

Start by lightly browning your chicken in a frying pan. Place it in the crock pot. Cover with chopped veggies and sausage. Cook on high for 4 hours (or low for 8 - I didn't have 8 hours to wait). Shred chicken. Add shrimp and continue cooking until shrimp is done.

For my roux I used:

1 Tablespoon of Olive Oil
2 Tablespoons of Flour
1 28oz can of Diced Tomatoes
2 Cups of Swanson's Louisiana Cajun Broth
2 Tablespoons Creole Seasoning (or to taste)

Heat olive oil and cook flour until it turns brownish color. Add in broth and tomatoes and bring to a boil. Remove roux from heat and add seasoning. Poor over crock pot contents.



The finished product was so good. It was a bit spicier than what Savannah and Little Mike will eat so I did end up making them something else. Next time I'll use less creole seasoning, but if you don't mind the heat two tablespoons of creole seasoning will get a nice strong kick.
The steam from the bowl fogged up my lens. This is as clear a pic as I could get. It was sooo good! I ate two bowls and my husband said, "It was bangin'!".

7 Days of Love: Romantic Dinner Date

They always say that the way to a man's heart is thru his stomach. That couldn't be more true for my husband. I make him dinner everyday but every now and then I make something a bit yummier than my normal crock pot one pot weekday wonders. When I really want him to feel extra special I make one of his favorite meals that he'd order if we were out at dinner.

He always orders a salad with his meals when we're out for dinner so I make sure to do that for him at home. Then I'll make his favorite pasta dish and we'll have brownies for dessert. Come to think of it tonight's dinner would have been perfect to share. I made a steak and shrimp pasta with mushrooms, spinach and roasted zucchini. It was delish. 

I tried to find some pins that are similar to what we had tonight. Pair this with his favorite wine (or beer if he's a beer guy like my man) and one of those outfits from yesterday's post and you're all set for a great start to a nice evening. 

Visit Fatima, Drea and Carissa to see more romantic dinner ideas!

Quick Dinner Idea: Sofrito Shrimp Tacos

This is one of those dinner ideas that you accidentally stumble upon because you're tired of eating all of your normal meals. You're in the grocery store and you just grab things that you've heard people say a lot on the Food Newtork…Am I the only one that's done that? Maybe so.

This is a less than 30 minute (cook time) dinner. It is so good. When I say good I mean it's so good that there weren't any leftovers. Maybe we were hungry or greedy but it was banging.

So the first thing you'll want to do is season your shrimp with this...

This is the main ingredient for this Sofrito super fast tacos. I get the Goya brand. Cause you know, if it's Goya...


I use about 4 heaping teaspoons for a pound and a half of shrimp. You want it to look like this. Covered and smothered. Pop that in the fridge for about 20-30 minutes.


I then chopped my veggies.


And sautéed them with a little extra virgin olive oil, salt and pepper...


These are the tortillas we use. They are so good and good for you...


Here they are on my plate. (don't judge me. i needed all three of these.)


And folded up ready to meet their fate. Yum!! So easy and so fast. I topped them with some of my homemade salsa. That recipe is here...

Will you be making these? They are so good and so fast and easy to make. I can't say that enough, LOL! They are a little spicy if you add the salsa so keep that in mind when you plate for the little ones.

Kitchenista: Cornish Hens

If you follow me on FB you know that our internet is messing up again. I really don't get it but I do know that Time Warner Cable makes me sick. Ugh. All I want for Christmas is an Internet connection that doesn't go down every other month.

I'm doing this post from my cell so I apologize if it's a weird layout. I wanted to share a quick tasty dinner idea with you all. Tonight I made Cornish hens for dinner and they were amazing.

All you have to do is make the stuffing according to the box. Drizzle some olive oil on your birds. Sprinkle your hens with salt, pepper, rosemary and thyme. Stuff your birds. Put a little scoop of butter on the breast before you place it in the oven.




Cover with a lid or foil and bake on 350 for an hour. Remove the lid/foil the last twenty minutes for browning.



This was so good. The hens were so moist and full of flavor. We are before I remembered to snap a pic of the finished product. These little birds are inexpensive and they take an ordinary chicken dinner to the next level. Will you be trying this?

A Chic Thanksgiving: The Recap

Well. Well. Well. It is Monday night and I honestly don't think I have fully recovered from Thanksgiving. Talk about tired. Girl, I am tie-yurd. I had a great time cooking dinner and hosting Thanksgiving this year. We even had our guests over again to eat leftovers. Here are pics of some of my dishes. 

sweet potato pie with streusel topping

squash casserole 

turkey stuffed with lemon, garlic and onion. marinated over night. it was delicious.

cornbread stuffing

mac n cheese

sweet potatoes. ran out of time to do the casserole.

fried corn

chewy cake

green beans

Sav after dinner…

Sorry I didn't get pics of the banana pudding or potato salad. It was all so yummy and we had a great dinner. How was your Thanksgiving?

A Chic Thanksgiving: The Recipes

I had a few people request recipes for the Thanksgiving menu. I created a PDF for the recipes that I've never blogged about or do not have a pin for. Please let me know if I missed anything. If so, I'll share it via Facebook, Twitter and Pinterest. Enjoy and I hope this helps!

Here is the menu in case you missed it…

Click here to get the recipes included in this menu…

And for the recipes that have been previously shared on this blog...

Potato Salad

Banana Pudding

Chewy Cake

I realized that I didn't have the squash casserole in the PDF. I knew something was missing! I'll be sharing decoration ideas for your Thanksgiving dinner this weekend! Let me know if you have any questions about the recipes. Happy Planning!

A Chic Thanksgiving: Getting It All Done

Now that we've made a menu and gone to the grocery store let's talk about our plan of attack. How are we going to get all this done? With little kids and no one to help it can be difficult to cook such a large meal. To keep frustration and rushing to a minimum I start prepping days in advance. Doing a little bit each day helps me stay organized and in the holiday spirit. 

To start off the week of Thanksgiving I normally check (and double check) my grocery list and recipes to make sure that I have everything. I do any last minute store runs and get all of my fresh produce. If I plan to buy flowers or anything like that I go ahead and make those arrangements too. Or I take note of what my grocery store is offering for decorations. Normally when it's the week of Thanksgiving you can get a pretty good deal on anything Fall/Thanksgiving related.

On Tuesday, I do my mise en place. (Can you tell I'm a Top Chef fan?) I chop up all my celery and onions. I clean and shuck my corn and cut it off the cobb. I cut and clean all my veggies. Once everything is clean and chopped up I place everything in a zip-loc bag or a tupperware container. Everything goes back in to the fridge.

Wednesday afternoon, maybe around lunch I'll start cooking. I make the cornbread for my cornbread stuffing. While that's in the oven I start on my pie fillings and appetizers. When my pies are ready for the oven I get all my veggies going. After my collards, corn and green beans are on the stove I make my potato salad. So by the time Wednesday is over I've cooked all my desserts, the potato salad and all the veggies. If you're like me and you only have one oven then you know it only makes since to make some this stuff a day ahead. 

I normally wake up at about five on Thursday morning because I like to have my dinner ready around one or two. I make my rice and dinner rolls the day of too. Thursday morning is all about the Turkey and casseroles. I make the Turkey last. While the stove is working hard I mix up the lemonade and make sweet tea. I begin heating all the veggies about half way through the Turkey's cook time. Once the Turkey is done I let it rest for a while and then it's time to eat!

This is how I tackle getting all that cooking done. I plan to have Savannah help me as much as she wants. I know it may seem like a lot but splitting it up really helps. I have been asked about sharing the recipes for the Thanksgiving menu I created. I am working on that and hope to share it early next week. How do you prep and plan for big dinners?

A Chic Thanksgiving: The Menu

I have been anxiously waiting for this week to come so that I could start my series on Thanksgiving. Thanksgiving is by far my favorite holiday. I do love what Christmas is about but because that is often lost with the "fuss" of Christmas, Thanksgiving has hands down become my favorite holiday.

I love the time of togetherness with my family. I love the way Thanksgiving smells and the way the air feels outside. Y'all already know I'm an Autumn girl and Thanksgiving is one of the main reasons why.  It's a great time for reflection and recognition of all of our blessings. It's also a time to enjoy some amazing food guilt free.

During this series I will be sharing four different posts. The first is about a traditional southern Thanksgiving menu. Right after I got married my Mother made me a Thanksgiving cookbook full of all of our family's recipes. It has everything from appetizers to desserts. She even wrote me a beautiful letter about life, love and marriage. I hope to pass the book down to Savannah with a letter for her when she gets married. 

As a young woman it was so helpful to have this menu. At the time, I wasn't the cook I am today. As an Army Wife, not living near family, I needed this book as a guide. It taught me how to pull off a very successful Thanksgiving dinner with no help. I actually get excited about Thanksgiving. It's like the Super Bowl for women who like to cook, it's a big deal. I find that part of my success comes with keeping it simple and traditional. 

So. If you're someone that doesn't live close to family but you still want to have a bomb Thanksgiving... OR you're someone that just needs a plan for how to do Thanksgiving dinner without getting all stressed, this series is for you.

Here is what we're making for Thanksgiving this year. It's very simple but it's PACKED with comforting flavors. You will love this easy to do meal. 

Coming Up in this series:

A Chic Thanksgiving: The Shopping List & The Grocery Store

A Chic Thanksgiving: Getting It All Done

A Chic Thanksgiving: Decorating and Hostess Tips

Dinner Idea: One Arm Chicken

Sunday I made the famous crockpot chicken tacos that are floating around Pinterest right now. I only used half of the chicken breasts from my pack for the tacos and needed to use the other half. I normally don't have luck with chicken breast. I asked my twitter friends to tweet me some of their favorite chicken breast recipes and I was very happy with the suggestions. 

I got a tweet from Walmart. (yes that Walmart) They suggested that I check out their chicken dinner Pinterest board. (I didn't event know they were on Pinterest.) There were a lot of good recipes on their board. I found a picture of a meal that looked pretty good and easy enough for me to whip up. I couldn't find the actual recipe to accompany the photo so I tried my best to replicate what I saw. Here it is. My "One Arm Chicken". I will explain how I named this dish after the recipe.

Season both sides of your chicken breasts with this...

Heat your frying pan/skillet and pour in some olive oil and a scoop of butter...

Also pour in a little white cooking wine and some minced garlic (not pictured)

Once your butter is melted a good bit add your chicken to the pan...

Cook until done... Flip the chicken to brown it on both sides...

Once the chicken is done remove it from the pan...

Pour a little of the white cooking wine in your pan to loosen up any of the chicken bits and flavor...

For the sauce: Add some minced garlic (to taste) and dried basil (i sprinkle in A LOT) to your pan. Pour in a cup of cream. Drain a can of diced tomatoes (you can always use fresh) and add that as well. Cook this on low for a few minutes. Drain the mushrooms. Add them to the pan...

Once your sauce thickens a bit. Add the chicken back to the pan and cover it. Cook on low for about 15 minutes...

It should look like this once it is done... (I know it looks a lot like the first pic but you should see a difference.)

This is my husband's plate...

The potatoes were roasted in the oven and the broccoli was steamed... This chicken was AMAZING!

And I called this recipe "One Arm Chicken" because I cooked it with one arm, haha! I know this may not be the healthiest meal with all the cream but every now and then I have to cheat. I don't normally use canned mushrooms but they were a great alternative. It would have been really hard to chop mushrooms holding a baby. Normally I'm able to put the baby in one of my wraps or carriers when he's fussy but today he wanted the real thing. 

Oh. And not to be out done Savannah drew an entire picture on the counter tops. Thank goodness for anti-bacterial wipes. They clean everything.

Will you be trying this recipe? What are some of your favorite chicken breast meals?