Monday’s Menu: Whole30 Zoodle Spaghetti

Ok…ok.  I know what you are thinking. GROSS!

There is no way you can make a tasty spaghetti with zucchini noodles. I’ll admit, it doesn’t compare to the real thing and honestly, it might take a little getting used to, but with the right Whole30 Compliant Sauce and full of flavor meat it can be a delicious substitution and SUPER quick meal!

There’s no real recipe. I just sort of threw together ingredients hoping to end up with something edible. Scary, isn’t it?

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You can use whatever compliant sauce and meat you prefer, this is just what I used.

Ingredients:

Trader Giotto’s Organic Spaghetti sauce with mushrooms  

Whole Foods pre-packaged Zucchini Noodles

Pederson’s Italian Ground Sausage 

In a skillet, brown sausage. You can dice some onion and add it to it for more flavor and extra veggies if you want.

While the sausage browns, heat up a small pan and warm up spaghetti sauce. Transfer sausage to strainer and drain over pepper towels and remove excess oils. In the same skillet as the sausage was cooked in, add zoodles. Cook until desired tenderness. (I like mine pretty tender) Do not add any extra oil to the pan. It will just make the zoodles watery when added to the sauce- gross!

Add meat into sauce pan and stir together.

Once everything is cooked and warm. Add zoodles to a bowl. Top with meat/sauce mixture and top with fresh basil or oregano or both if you’d like! Enjoy!

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Have you made a Whole30 Zoodle Spaghetti? What do you think about it? Do you have any tips for making it less watery? We’d love to know what you do to make it a delicious dish! This one is an easy recipe, but honestly, not one of my favorites. If I have the ingredients and don’t feel like spending a lot of time in the kitchen, I’ll make it, but it is not one of my favorites. Trying to get there though!

Hope you’re enjoying your Newly Newlywed or Nearly Newlywed (Whole 30) moments as much as we are!

Cheers!

Adam & Holly

PS: Remember, we’re Newlyweds, not experts!

Monday’s Menu: Whole30 Favorites Homemade Chicken Salad

Happy 2018!

Can you believe we’re already 22 days into the New Year? It seems like just yesterday we were gathered around the TV, watching the ball drop and counting down to 2018. The New Year brings new beginnings, new goals and new resolutions.

Like most of America, one of our resolutions is to get healthier. Oh, I know, I know….we all probably say it, but as January 1st came and went, so did our first day of another Whole30.

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Here we are, 22 days in and feeling great! You might remember we began our Whole30 Lifestyle about this time last year. It was fantastic. We lost a few pounds, felt great, slept great, craved healthy food and then….Football Season happened. While all of our hard work didn’t go down hill, we did notice all the changes and honestly didn’t like how we felt. Together we pledged to continue what we started in 2017 and get back on the Whole30 Bandwagon.

We’re often posting photos on Instagram of our daily dishes and are constantly getting comments and messages asking “What’s the recipe,” “Can you send me your favorite whole30 dishes,” or “Oh my goodness! That looks so good! How did you make it?”

Seriously, I love the Whole30 love! It gets me so excited to continue this journey, play with recipes to make them compliant and share our story with you. I’ve loved connecting with friends over the Whole30 and helping each other continue this journey for whatever reasons they have for doing it.

You can betcha for weeks and months to come our weekly Monday’s Menu will be Whole30 inspired. Most of the recipes have come from Melissa Hartwig’s Whole30 books, Whole30 Recipes on Facebook or Instagram and from a few of my favorite Whole30 Bloggers. Wherever we find the recipe, we will make sure to add the link and give credit where credit is do.

One of my favorite Whole30 recipes comes from Anya’s Eats, Homemade Chicken Salad. It is a great basic recipe and is so versatile- you can really make it your own! Which is exactly what I’ve done.

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Homemade Chicken Salad

  • 2-3 chicken breasts or equivalent in leftover roasted chicken (dark meat is fine too)
  • 32oz oz chicken broth (only if you don’t have chicken pre-made)
  • ⅓ cup red onion, diced (I use about 2/3 cup)
  • ⅓ cup celery, diced (I use about 2/3 cup)
  • ¼ cup pecans, finely chopped (I use about 1/2 cup)
  • ¼-1/3 cup Primal Kitchen Foods mayo (I use 1/3 cup + 1 tablespoon)
  • pepper, to taste
  • salt, to taste
  • garlic powder, to taste ( I use about 1 tablespoon)
  • 1 cup chopped grapes, into forths

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INSTRUCTIONS
  1. If you are cooking the chicken, place in a large pot and cover with chicken broth. Or if you’ve got your Kamado Joe is hot, Adam will often inject the chicken with broth, season with salt & pepper and pop on the grill.
  2. Bring to a boil then turn down to low, cover and simmer for about 1 hour. Chicken is done when it falls apart very easily.
  3. Drain broth and place in large bowl.
  4. If you are using leftover chicken, you can start here. Place chicken in a large bowl and pull apart with two forks until shredded. (TIP: Put your chicken in your Kitchen Aid stand mixer, attach the dough hook and turn on high to shred the chicken quickly and easily)
  5. Add onion, celery, pecans and spices and mix together with chicken. (Add grapes here.)
  6. Add mayo and mix until fully combined. Start with ¼ cup and add more if you want it to be less dry.
  7. Serve with celery sticks, sliced cucumber, or over a bed of lettuce. SO GOOD y’all!

I love this recipe. Like I said you can really interchange the ingredients and make it your own. Trust me…you won’t even know its Whole30 and not your normal Chicken Salad! The Primal Kitchen Mayo is delicious!

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Adding the grapes and a few more ingredients helps to make the dish go further. It lasts us a week of lunches in our home and if you’re on the Whole30 you know how wonderful it is to not have to be in the kitchen all the time.

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Do you have a favorite Whole30 Chicken Salad recipe? Have you made this with your own additions? Share your recipes with us! We’d love to give them a try too!

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We hope you’re enjoying your Newly Newlywed or Nearly Newlywed (Whole30) moments as much as we are!

Cheers!

Adam & Holly

PS: Remember, we’re Newlyweds, not experts!

Monday’s Menu: Blue Apron Delivery Part II

Our first of three Blue Apron Meals was a success! Their Fresh Basil Fettuccine  recipe was oh-so good! We plan to make it again! Adam and I both had high hopes for our next two meals.

Next on the menu? Bhindi Masala with Paneer, Naan and Cucumber Raita.

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Don’t worry we had no idea what it was either!

We were recently introduced to Indian Cuisine from Adam’s cousin, Erik and our neighbors Kokil and Neil. We knew we loved Chicken Tikka Masala {a spicy chicken dish served over rice} Chicken Curry {thanks to Neil and Kokil} and thought surely we’d enjoy this Masala meal too.

Well….that is a debatable topic in the Fett Household. Adam loved the dish! Again, very surprising. I on the other hand had mixed emotions. The flavor was fantastic. I could eat the tomato based sauce over rice and veggies anytime. The Paneer Cheese… is an acquired taste. In all honesty, we googled it because we just knew we were eating Tofu! The cheese has a different texture and if you are a texture freak like me, you might want to substitute it for something else, like more veggies or a meat. Other than the texture of the cheese the dish was delicious! We would definitely make it again with a few changes.

Ingredients

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Instructions

Wash and dry the fresh produce. Dice the paneer cheese and onion. Peel and mince the garlic. Core and medium dice the tomato. Cut off and discard the okra stems; slice into 1-inch-thick rounds. Pick the cilantro and mint leaves off the stems. Grate the cucumber; place in a bowl with the yogurt. Stir to combine and season with salt and pepper to taste.

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In a small pot, combine and boil the rice, a big pinch of salt and 11⁄2 cups of water. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

While the rice simmers, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the paneer cheese; season with salt and pepper. Cook, turning occasionally, 3 to 5 minutes, or until browned on all sides.

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While the rice continues to simmer, add the garlic, onion and spice blend to the pan of paneer; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add the tomato and 3⁄4 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until thoroughly combined and slightly thickened.

Add the okra to the pan of paneer and vegetables; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the okra is slightly softened.

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Remove from heat and season with salt and pepper to taste. Divide the cooked rice between 2 bowls; top with the finished bhindi masala. Wipe out the pan.

Heat the same, dry pan on medium-high until hot. Working 1 piece at a time, add the store bought naan and cook 30 seconds to 1 minute per side, or until lightly browned and warmed through. Carefully transfer to a cutting board; cut each warmed naan into 6 wedges. Garnish the bowls of cooked rice and finished bhindi masala with the cilantro and mint.

Serve with the naan wedges and raita on the side. Enjoy!

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The flavors were so good! Next time instead of using the Paneer we would substitute it for chicken.

Are you a fan of Blue Apron? What have been your favorite meals? Share them with us!

We hope you are enjoying your Newly Newlywed or Nearly Newlywed moments as much as we are!

Cheers!

Adam & Holly

PS: Remember, we’re Newlyweds, not experts!

 

Friday Favorite: Garlic Zoom

Adam says, “If vampires were real, they wouldn’t come near our house!”

Apparently I like garlic…..a lot.

If a recipes calls for two cloves of garlic, lets add four! Making steam veggies? Drizzle a little olive oil, sprinkle a little salt and pepper, and a heaping tablespoon of chopped garlic.

Now, when I do make veggies Adam asks that I not add anything and he will doctor his up himself because “All (he) tastes is garlic!” Whoops! Guess I am fond of garlic!

One of my favorite kitchen gadgets is the Chef’n Garlic Zoom. If you cook with fresh garlic you will love it too! You no longer have to spend a long time chopping it- hoping you don’t cut yourself or using all of your energy to squeeze it out of a fancy garlic press all thanks to this handy little invention!

Garlic Zoom
Photo Credits: Google

I got my Zoom in as a stocking stuffer a few years ago and don’t know how I ever chopped garlic without it! It is such a favorite in our household. I gave the Zoom as a gift to a couple of my girlfriends last Christmas! We have used it while making multiple BLUE APRON meals this week!

How does it work?

Simply pop the top. Put a few peeled garlic cloves inside the ball. Close the top and roll.

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Photo Credits: Google
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Photo Credits: AliExpress

As the Zoom rolls, the small blades inside chop the garlic in seconds!

Take a look at this YouTube video to see exactly how it works! You can grab the Zoom online, at Target and I have most recently seen it at TJMaxx! Trust me when I say, if you use the Zoom it will be your FRIDAY FAVORITE too!

Do you already have a Zoom? Let us know what you think! As soon as you order and use yours- tell us how it goes! You will LOVE IT!

We hope you are enjoying your Newly Newlywed or Nearly Newlywed moments as much as we are!

Cheers!

Adam  & Holly

PS: Remember, we’re Newlyweds, not experts!

Monday’s Menu: Blue Apron Delivery

“Yay! It’s here!”

I cheered with excitement as Adam and I returned home yesterday from lunch in the city with our friend and my sorority sister, Ann Marie. We both had anxiously been waiting for our Sunday delivery from Blue Apron and it had arrived!

On the Menu this week:

Bhindi Masala

Fresh Basil Fettuccine

Corn & Green Bean Empanadas

Tonight’s choice? Fresh Basil Fettuccine

Ingredients: 

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Recipe:

Wash the veggies. Fill a medium pot with water, season with salt and bring to a boil. Cut off the ends of the zucchini, quarter length wise and thinly cut crosswise. Peel the garlic and mince. (We have an awesome kitchen gadget that minces garlic- stay tuned for our Friday Favorite on that!) The original recipe says to cut the tomatoes in half, however, we quartered them.

In a large pan, heat 2 TSP of Olive Oil. Add the zucchini, garlic and crushed red pepper flakes (to taste) season with salt and pepper. Cook 2-3 minutes until slightly soften. Add tomatoes, season with salt and pepper and cook 3-4 minutes until soften. Remove from heat.

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While the tomatoes cook, add the pasta to the water. Cook 2-3 minutes until al dente. Drain. Reserve 1/2 cup of water.

Add the cook pasta, butter and half of the reserved water to the veggie mixture. Season with salt and pepper and cook on medium-high for 2 minutes. Stir and throughly combine.

Plate. Garnish with cheese and ENJOY!

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This meal was WONDERFUL! It made just enough for Adam and I to both have plenty and be comfortably full. Highly recommend trying to make it at home or order from Blue Apron yourself! We will definitely be making it again!

We hope you’re enjoying your Newly Newlywed or Nearly Newlywed moments as much as we are!

Cheers!

Adam & Holly

PS: Remember, we’re Newlyweds, not experts!

 

 

Monday’s Menu: Taco Soup

Yikes! Over a month of silence from your favorite Newly Newlyweds! Aren’t you so glad the Writer’s Block is gone and we are back plating your Supper Tables with delicious meal ideas and giving you a little travel inspiration?

Autumn is in the air in Atlanta. Thankfully the temperatures are lowering and soon we will experience the perfect Fall football weather! I don’t know about you, but when I think of supper in the Fall soup comes to mind. Nothing like a good bowl of soup and football! Growing up my Mom made Taco Soup pretty regularly. Just throw a few things in a pot and let it cook! Super easy for working Moms. {Plus its tasty too!}

Our Taco Soup recipe is just a basic…it is one of those “tasting” soups. I like to taste it as I cook and add a little more of this and a little less of that. It only takes about an hour to fully cook, but is much better the next day. {Tip: This is a great soup to make and store in the freezer.}

Taco Soup

  • 2lbs Ground Beef
  • 1 Chopped Onion
  • 1 Can Pinto Bean (drained)
  • 1 Can Ranch Style Beans (drained) – It’s a Texas thing y’all!
  • 1 Can Whole Kernel Corn (drained)
  • 1 Can Rotel
  • 1 Small Can Chopped Green Chillies
  • 1 Package Taco Seasoning
  • 1 Packing Hidden Valley Ranch Mix
  • 1 Can Water
  • Shredded Cheese (Optional)
  • Sour Cream (Optional)
  • Tortilla Chips (Optional)

10-6 Taco Soup

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Brown meat with Chopped Onion.

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Add remaining ingredients. Simmer about 1 hour and serve. It is great topped with Cheese, crushed Tortilla Chips and Sour Cream. Yumm!

Photo Credits: www.peacefulreader.com
Photo Credits: http://www.peacefulreader.com

Yumm! Can you smell it already? Do you have a favorite Fall Soup your family makes? We’d love to hear about it!

We hope you are enjoying your Newly Newlywed or Nearly Newlywed Moments as much as we are!

Cheers!

Adam & Holly

PS: Remember, we’re Newlyweds, not experts!

Monday’s Menu: Party Dips

Remember our post a few weeks ago about Adam’s Surprise 30th Birthday Party? Well as promised, I have a few of our favorite appetizer recipes to share! These “dips” have been a hit with our friends and family and I’m sure will be at your next gathering as well!

Dirty 30d

Southwestern Corn Dip is a super easy, tasty, warm dip I got from my Mom. It is best served with Tositio Scoops.

Ingredients:

  • 1 15-ounce can yellow corn kernels
  • 1 2 1/4-ounce can sliced black olives
  • 1 4-ounce can chopped green chilies
  • 1 medium fresh jalapeño pepper (for about 2 tablespoons chopped)
  • 2 jarred roasted red peppers, optional
  • 1 cup shredded Monterey Jack or Colby- Jack cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup mayonnaise
  • Cooking oil spray
  • Tortilla chips, for serving

Preheat the oven to 350 F.

Drain the corn, olives, and green chilies. (You can pour them all into the same colander to drain.) Place the drained vegetables in a medium-size mixing bowl.

Cut the jalapeno pepper in half, and remove the ribs and seeds. Finely chop the pepper, and add it to the bowl. If using the roasted peppers, finely dice them and add them to the bowl. Add both cheeses and the mayonnaise. Stir well.

Spray a 2-quart baking dish lightly with cooking oil spray. Place the dip into the dish, and smooth the top. Bake until the top is bubbly, about 30 minutes. Remove from the oven and serve warm with tortilla chips.

The Great State of Texas Caviar is one of Adam’s all time favorite snacks. He was introduced to it from a coworker and is also best served with Tostito Scoops. It is the healthiest appetizer out of the 3.

Serve with chips.

(Note* Of course I had to add in “GREAT State” to the Texas Caviar name.)
Ingredients:
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 2 (15 ounce) cans pinto beans, rinsed and drained
  • 2 (15 ounce) cans white corn, rinsed and drained
  • 1 (4 ounce) can chopped green chiles, undrained
  • 1 jalapeno chile pepper, seeded and finely chopped (optional)
  • 1 red bell pepper – cored, seeded and finely chopped
  • 1 green bell pepper – cored, seeded and finely chopped
  • 1 small red onion, finely chopped
  • 1 bunch cilantro leaves, finely chopped
  • 1/2 cup rice vinegar
  • 1/2 cup olive oil
  • 1/3 cup white sugar
  • 1/2 teaspoon garlic powder

Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.

To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.

I prefer to let the mixture sit in the refrigerator for a few hours prior to serving. It is much better as it sits, but is not necessary.

Serve with chips.

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The Pig Skin Cheese Ball is oh-so-yummy! I mean tell me something that isn’t good that has bacon in it’s name? My Aunt Tina gave me this recipe and it’s a huge hit for the guys! A cheese ball smothered in bacon and served with Ritz Crackers….in the wording of Rachael Ray “yum-o!”

Ingredients:

  • 1 1/2 lbs sliced bacon
  • 1 medium jalapeño, cored, seeded and finely chopped (if you want extra heat keep the seeds)
  • 16oz soften cream cheese
  • 1 cup shredded, sharp white cheddar cheese, plus 1tbsp for decorating
  • 1 tbsp of chopped scallions
  • Crackers for serving

Preheat oven to 400*  Lay bacon in a single layer on a cookie sheet. Bake in oven 15-20 minutes until crispy. Drain bacon on paper towel and let cool. Reserve 2 tbsp of bacon grease. Once bacon has cooled, coarsely chop and set aside.

Cook the jalapeño in the reserved bacon grease over medium heat, until soft. Using a stand mixer (I have a Kitchen-aid) mix together 1 cup of chopped bacon, sautéed jalapeño, cream cheese, 1 cup of shredded cheese and the scallions until well combined. Form mixture into a ball and cover with plastic wrap; refrigerate for at least 2 hours or overnight.

Before serving, form ball into an oblong football shape and roll in the remaining chopped bacon to coat. Decorate the top of the football cheese ball with the remaining cheddar to resemble laces.

Serve with crackers.

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I don’t know about you, but I sure am hungry now! Do you have a favorite party recipe? I’d love to hear about it!  Can’t wait to start planning my next gathering- a Stella&Dot Trunk Show! Love girls nights and jewelry!

We hope you’re enjoying your Newly Newlywed or Nearly Newlywed moments as much as we are!

Cheers!

Adam & Holly

PS: Remember, we’re Newlyweds, not experts!