Braised Lamb

A few times a year I make lamb, one of those times being Easter Sunday. I have done it for so many years now, it's almost obligatory. In fact, last year when I tried to change it up and make salmon for Easter, my husband and my friend Rich, who always joins us for Easter with his girls, all gave me a shocked "you're kidding, right Shel” stare? This year I offered salmon for Easter just to irritate them and they didn't even respond, just kept right on talking like I wasn't even there. Alright boys, lamb it is! I am convinced that no matter how much lamb I prepare, it would almost all be gone by the end of our dinner. It's that good and that easy and it's made in the crock pot! This year I put it in the slowest slow cooker I have, letting it simmer away all night and the next morning while we were at church. The result was lamb that literally fell apart as I took it out of the crock pot. I put it on a big platter, shredded that bad boy up and poured some of the drippings on top. I served it with roasted asparagus and quinoa tabbouleh (a fresh counterpoint). Lamb also pairs well with a wider variety of wines than most proteins, as if you could really go wrong in the wine department anyway. So give lamb a try; I promise it's not scary and satisfies your red meat craving with a little game-y twinge thrown in.

Braised Lamb

1 (3-4 lb.) boneless leg of lamb
Salt and Pepper
4 sprigs fresh rosemary, leaves removed from stem and minced
6 cloves garlic, minced
1 large lemon, zested and juiced

Place the lamb in a 6 qt. crock pot and season liberally with salt and pepper. Combine the minced rosemary, garlic and lemon zest in a small bowl then rub all over the lamb. Pour the lemon juice over the lamb, cover and cook on low for 6-8 hours or on high for 2-4 hours. Shred with two forks and serve.

14 servings (381 calories each serving) according to my calculator on loseit.com

Creamy Indian Cashew Chicken

I think it's well-established that my love of cashew chicken knows no bounds. If you don't know what I'm talking about, check out this recipe for Cashew Chicken or this recipe for Crock Pot Cashew Chicken. So why am I posting another recipe for cashew chicken? This recipe is nothing like those other two, but still delicious: for starters, there's the sauce. When you order cashew chicken at a Chinese restaurant, it's usually chicken sauteed with veggies, drenched in brown sauce and garnished with cashews at the end. As evidenced by the other two recipes I've shared, there is nothing wrong with that scenario. This recipe, which has a distinct Indian flair, starts with an amazing sauce that you can whip up in your food processor, then heat for a few minutes on your stove before adding the other ingredients that all cook right there in the sauce! That's right, they all cook IN the sauce, soaking up the flavor as they simmer away. The other obvious reason to love this recipe is it packs protein and veggies all in one dish. Add a bed of steamed rice and you have dinner. Save that old recipe for cashew chicken for another day and try this new twist. I know you'll like it just as much as I did.

Creamy Indian Cashew Chicken (adapted from bevcooks.com)

1 small white onion, peeled and quartered
4 cloves garlic
1 t. ground ginger
2 T. tomato paste
1 1/2 T. garam masala
2 T. freshly squeezed lemon juice
1/4 c. plain yogurt
1/2 t. cinnamon
1 t. chili powder
1/2 c. cashews, plus more for garnish if desired
1 T. olive oil
1 1/2 lb. boneless, skinless chicken breast, sliced
1 large red bell pepper, seeded and sliced
1 1/2 t. salt
1/2 t. pepper 1 c. frozen edamame (could also use frozen peas)
2 green onions, sliced
1 1/2 c. basmati or white rice, cooked according to package directions
1/4 c. cilantro, chopped

Place the onion in a food processor and whiz it up until it becomes a paste. Add the garlic, ginger, tomato paste, garam masala, lemon juice, yogurt, cinnamon, chili powder and 1/2 c. cashews then turn the food processor on and run until the ingredients are blended together into a thick sauce. Scrape down the sides if necessary and pulse to finish combining. 

In a large skillet heat the olive oil over medium heat and add the cashew sauce. Allow to cook for 1-2 minutes until it becomes fragrant. Add the chicken, bell pepper, salt and pepper, cover and cook on medium low for 10-15 minutes until the chicken is cooked through, stirring occasionally. Add the edamame and green onions and simmer another 5 minutes. Serve over rice garnished with cilantro and extra cashews, if desired.

6 servings (440 calories each serving) according to my calculator on loseit.com

Queso Taco Pasta Bake

In exactly one week it will be Cinco de Mayo. At my house any day could be Cinco de Mayo because of how much we love Mexican food. Really, it's just another great excuse to eat dishes like tacos, enchiladas, tostadas and burritos. In this case, my love for Mexican flavors is combined with another favorite...pasta! This is not just any old cheese sauce either. If you love queso dip at the beginning of the meal you are gonna love this creamy, cheesy, decadent tasting pasta. You will also thank your estrellas afortunadas that it is surprisingly low cal (for pasta, anyway) thanks to the use of ground turkey instead of beef and a chicken broth-based sauce. A full meal in one dish, this will satisfy your cravings and fill your belly on Cinco de Mayo, or any other day.

Queso Taco Pasta Bake (adapted from picky-palate.com)

4 T. unsalted butter
1/4 c. all purpose flour
1 1/2 t. salt, divided
1 t. pepper, divided
1 (15 oz.) can reduced sodium chicken broth
1/2 c. salsa (I used Herdez mild)
2 c. shredded Velveeta queso blanco cheese, divided
1 T. olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
19 oz. ground turkey (I used 93/7)
1 (10 oz.) can Rotel tomatoes
1 T. cumin
Juice of 1 lime
1 lb. penne pasta (or other short pasta of your choice)

Preheat the oven to 350. Spray a 9X13 baking dish with cooking spray and set aside. In a medium saucepan melt the butter over medium heat then whisk in the flour, 1/2 t. salt and 1/2 t. pepper. Cook, whisking constantly, for about 30 seconds. Slowly whisk in the chicken broth until smooth. Increase the heat to high and whisk constantly until thickened. Add the salsa and 1 1/2 c. of the cheese. Turn off the heat and stir until the cheese is melted. Set aside.

Heat the olive oil in a medium skillet over medium heat and add the onion. Saute, stirring occasionally, for 5-10 minutes until the onion is softened. Add the garlic and continue cooking for 1 minute more. Add the turkey, remaining 1 t. salt and remaining 1/2 t. pepper and cook, breaking up the meat until it is cooked through. Add the Rotel, cumin and lime juice and stir to combine.

Meanwhile, cook the pasta according to the package directions, drain and return to the pot. Add the cheese sauce and ground turkey to the pot with the pasta and stir until well combined. Pour the mixture into the prepared baking dish and top with remaining 1/2 c. cheese. Cover with foil and bake for 25 minutes. Remove the foil and bake an additional 5 minutes. Allow to sit for 5-10 minutes before serving.

8 servings (480 calories each serving) according to my calculator on loseit.com

Penne with Pork Ragu

This seems to be one of those "spring" weeks in Kansas City where you wonder where spring has gone. You know the drill: beautiful 70 degree weather pretty consistently for the past couple of weeks, trees blooming, bunnies in the yard, followed by a week-long forecast of highs in the 50s and low 60s with clouds and rain. It's enough to make you retreat to your sweatshirt and wooly socks, with a big, steamy bowl of pasta for dinner, while curled up on the couch with your favorite fleece blanket on your lap…if you're into that sort of thing. I am definitely into that sort of thing. With that in mind, I give you this recipe for Penne with Pork Ragu - a last hurrah to winter and all things cozy before the spring actually starts. Because it will actually start. And while I'm looking forward to all things grilled, farmers markets, chilled sauvignon blanc and popsicles there comes a time when I long for these cozy dishes again. It's one of my favorite things about living in a part of the country that experiences all four seasons, sometimes in random order.

Penne with Pork Ragu (adapted from foodnetwork.com)

3 lb. pork loin, trimmed of fat
1 1/2 t. salt
1/2 t. pepper
1/2 t. dried thyme
1 t. dried rosemary
1 bay leaf
2 large yellow onions, diced
5 cloves garlic, minced
1 c. low sodium chicken broth
1 (28 oz.) can crushed tomatoes
1 (3") Parmesan cheese rind (if you don't have a Parmesan cheese rind just add 1/4 c. grated Parmesan cheese)
1/2 t. crushed red pepper 
1 lb. penne pasta
Additional grated Parmesan cheese for serving, if desired

Season the pork with the salt, pepper, thyme and rosemary then place in a 4 or 6 qt. slow cooker that has been sprayed with cooking spray. Add the bay leaf, onion, garlic, chicken broth, tomatoes, Parmesan rind and crushed red pepper. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Shred the pork with two forks. When ready to serve cook the pasta according to the package directions then add the the crock pot with the pork ragu. Stir to combine and serve in bowls with an extra sprinkling of Parmesan if desired.

9 servings (382 calories each serving) according to my calculator on loseit.com

Lemon Chicken Teriyaki Rice Bowl

When I'm busy there's something about a light, refreshing, quick and easy dinner that can propel me right into the evening hours, giving me the strength to work on my third grade animal project. Wait, did I say my third grade animal project? Yes, I'm sure I did, and yes I'm sure that's what I mean. You know the deal, the poster should include the following: title including animal's name, pictures of the animal, facts about the animal etc. The only problem is, your nine-year-old is not capable of doing internet research on his own, downloading pictures to Costco to then be printed, nor can he drive himself to Costco to pick up the pictures. Nope, it's all you, baby. Forgive me but I feel like I've already done this third grade thing several years ago. It's like winning a prize you didn't really want - what's behind door number three? A life-consuming poster board! I am convinced that my mom is sitting over at her house reading this and laughing right now, because she can identify with this feeling. Years ago she had to repeat the third grade three separate times with myself and both my sisters. My son and I have spent the last several days gathering the supplies needed to accomplish this monumental task, and tonight and over the next couple nights we are going to knock this puppy out. That necessitates a dinner option that won't keep me in the kitchen very long. That's where this rice bowl comes in (stay with me, we'll get to the recipe eventually)! Just make a lemon-y and sweet sauce to pour over cooked chicken and broccoli (or whatever vegetable you prefer), serve over rice and you’ve got a delicious dinner in no time. Now if I could just get my third grader to understand the importance of cutting things straight and pasting them on the poster board neatly...

Lemon Chicken Teriyaki Rice Bowl (adapted from Cooking Light, January/February 2015)

1/4 c. low sodium soy sauce
1 t. cornstarch
4 T. brown sugar
2 T. plus 2 t. rice wine vinegar
2 T. freshly squeezed lemon juice
1 T. olive oil, divided
2 lb. boneless, skinless chicken breast, cut into bite sized pieces
1/2 t. salt
1/4 t. pepper
1 lb. broccoli florets, cut into bite sized pieces
2 2/3 c. instant brown rice, cooked according to package directions

In a medium bowl whisk together the soy sauce, cornstarch, brown sugar, vinegar and lemon juice then set aside. In a large skillet heat 1 1/2 t. of the olive oil over medium high heat and add the chicken breast pieces. Season with salt and pepper and saute, stirring occasionally, until the chicken pieces are cooked through and lightly browned. Remove the chicken to a plate and set aside. Heat the remaining 1 1/2 t. olive oil in the same skillet and add the broccoli. Saute, stirring occasionally, until the broccoli is crisp tender, about 3-5 minutes. Add the chicken and sauce to the pan and heat the sauce through, allowing it to thicken slightly, about 3-5 minutes. Serve over brown rice.

8 servings (294 calories each serving) according to my calculator on loseit.com

Lemon Orzo with Roasted Asparagus

When spring comes, I want asparagus. And when I say I want asparagus, I mean I want it on my plate all the time - in pasta, as a side, roasted, grilled, in a boat, with a goat, in the rain, on a train - you name it. Here's a dish that will cure all of your asparagus cravings. Playing the roles of carb and veggie in one, it may serve as consummate companion to any meat, or stand alone as a fantastic light lunch. I served it with this Spice Rubbed Salmon with Avocado Salsa a couple of weeks ago and the result was pure bliss. What could be better than broiled asparagus with salty feta, tangy lemon, and perfectly cooked orzo pasta? The answer is nothing. Nothing (this healthful) is better than that, at least in springtime. Asparagus and orzo FTW!

Lemon Orzo with Roasted Asparagus (adapted from twopeasandtheirpod.com)

8 oz. orzo pasta
1 bundle asparagus, woody ends trimmed then cut into thirds
1 T. olive oil
1 t. salt, divided
1/2 t. pepper, divided
1/4 c. freshly squeezed lemon juice
1/3 c. feta cheese

Place the oven rack on the top rung then preheat the broiler. Meanwhile, cook the pasta according to package directions, drain, transfer to a large bowl and set aside to cool slightly. Spray a baking sheet with cooking spray then place the asparagus pieces on the baking sheet. Toss the asparagus with the olive oil, 1/2 t. salt and 1/4 t. pepper. Broil for 3-5 minutes until tender and slightly browned. Add the asparagus to the bowl with the cooked pasta. Add the remaining 1/2 t. salt, 1/4 t. pepper, lemon juice and feta to the bowl and toss to combine. Serve at room temperature.

6 servings (185 calories each serving) according to my calculator on loseit.com

Chipotle Honey Lime Pork

Longtime Shel’s Kitchen followers might remember this recipe for Honey Lime Chicken Tacos, which has been one of the most popular recipes I've posted. I’ve got a tasty variation on these familiar flavors that I think you’ll love just as much. This recipe uses pork for the protein and adds a little heat from chipotle peppers. It is an excellent way to introduce chile peppers into your cooking if you have never tried before. They awaken your tastebuds with a spark of heat and smokiness, but honey counteracts the heat, avoiding overpowering the other flavors. The lime juice adds the perfect amount of tang and zip needed to cut through the honey, preventing the dish from being too sweet as well. Adaptable to your tastes, chile-heads can add more chipotle for heat, while the spice-sensitive may opt for additional sweetness by using more honey. Tortilla-less, it will pair well alongside Elote (Mexican Corn), or use as filling for tacos, taquitos or enchiladas. It’s easy and versatile; a welcome addition to your “Taco Tuesday” repertoire.

Chipotle Honey Lime Pork (adapted from tideandthyme.com)

2 lb. pork loin, trimmed of fat
1 t. salt
1/2 c. freshly squeezed lime juice
2 T. honey
4 garlic cloves, minced
2 chipotle peppers in adobo, minced
1/4 c. fresh cilantro, chopped

Place the pork loin in a 4 qt. slow cooker that has been sprayed with cooking spray and season with salt. In a medium bowl whisk together the lime juice, honey, garlic and chipotle peppers then pour over the pork. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Shred with two forks and garnish with cilantro.

6 servings (175 calories each serving) according to my calculator on loseit.com

Brussels Sprouts with Goat Cheese and Honey

Yahoo, it's baseball season again! For my family that means my 9-year-old is back at baseball practice and games are right around the corner. There's also the added bonus of Kansas City Royals baseball. I love those boys in blue. Last Monday they opened the season at home, and luckily I had the wherewithal to plan a main dish in the crock pot. When it was time to eat I only had to make this home run of a side dish that came together between innings. Just throw some mini brussels sprouts into your sauté pan with olive oil, then add your ace players crumbled goat cheese and honey at the end for tang and sweetness. I promise you'll be back in front of the TV before Lorenzo Cain makes his next amazing catch. Baseball and brussels sprouts - always a winning combination.

Brussels Sprouts with Goat Cheese and Honey (adapted from bitesofbri.com)

2 T. olive oil
1 1/2 lb. frozen baby brussels sprouts, thawed (or larger brussels sprouts, halved)
1 t. salt
1/2 t. pepper
1 T. honey
2 oz. goat cheese, crumbled

Heat the oil in a medium skillet over medium high heat. Add the brussels sprouts, season with salt and pepper and saute, stirring occasionally, until the brussles sprouts are heated through and a little caramelized, about 5-10 minutes. Add the honey and stir to coat. Sprinkle the goat cheese over the brussels sprouts and serve immediately.

4 servings (169 calories each serving) according to my calculator on loseit.com

Quinoa Tabbouleh

Last week I ventured to a part of town I don’t normally find myself in to have lunch with my sister Julie, at a Greek restaurant near where she works.  After sharing an order of hummus and indulging in an incredible chicken pita (topped with feta, kalamata olives, tomatoes and tzatziki sauce) with a side of delicious tabbouleh, I imagine I will be venturing there again soon. Tabbouleh (tuh-BOO-lee) has to be one of the best food inventions on the planet. Traditionally made with bulgur, a kind of dried cracked wheat, it can also be made with couscous, or in this case, quinoa. Here's the lowdown on tabbouleh: cook the bulgur, couscous or quinoa, allow it to cool, then add finely diced tomatoes, cucumbers, green onions, a huge bunch of parsley and mint and a refreshing lemon-y vinaigrette. This salad pairs so well with meat because its freshness balances the richness of the meat. I served this with our lamb on Easter (recipe coming soon!) and it was a big hit, even with those skeptics who said "I don't like quinoa.” I'm in the business of changing minds, people. If you've never tried tabbouleh I challenge you to order it next time you go out for Greek food. Better yet, make a batch yourself. I promise, it won't go to waste. Opa!

Quinoa Tabbouleh (adapted from allrecipes.com)

1 1/2 c. quinoa
3 c. water
2 t. salt, divided
1/4 + 2 T. extra virgin olive oil
1/4 c. freshly squeezed lemon juice
1 pint cherry tomatoes, finely diced
1 medium cucumber, peeled, seeded and finely diced
1/2 c. green onions, thinly sliced
1 c. fresh parsley, finely minced (I used my food processor to mince my parsley and mint)
1/2 c. fresh mint, finely minced (I used my food processor to mince my parsley and mint)

In a medium sauce pan cook the quinoa in the water along with 1/2 t. salt according to package directions. Allow to cool completely. Place the quinoa in a large bowl and add the remaining 1 1/2 t. salt, olive oil, lemon juice, tomatoes, cucumber, green onion, parsley and mint and stir to combine. Serve at room temperature. I made this the day before but set it out a few hours before we ate.

10 servings (179 calories each serving) according to my calculator on loseit.com

Pesto Egg Salad

Last week my six-year-old colored Easter eggs with his preschool class, resulting in 1) thankfulness that I didn't have to deal with that mess at home, and 2) three dyed eggs that I was not willing to throw away and needed to do something with. Out of my deep gratitude for a teacher who is willing to dye eggs with eight preschoolers and my need for dinner, I created this egg salad. It started out simply enough with the usual suspects: hard boiled eggs, onion (I had white, you can use whatever you like), a little bit of lemon juice (freshly squeezed, please), salt and pepper. An obvious choice for the binding agent component would be mayo, but when I went into my fridge I noticed a half-eaten jar of basil pesto sitting there and wheels started turning. A moment later, the pesto elevated this salad from boring, every day egg salad to over-the-top delicious without extra effort on my part! So next time you decide to make egg (or tuna) salad reach for that jar of pesto. Your tastebuds will thank you!

Pesto Egg Salad

3 hard boiled eggs, diced
1/4 small yellow onion, minced
Juice of 1/2 lemon
1/2 t. salt
1/4 t. pepper
3 T. basil pesto

In a medium bowl combine all ingredients and stir together until well blended. Serve on toasted bread, in wraps or lettuce cups!

2 servings (236 calories each serving) according to my calculator on loseit.com

Quick Cinnamon Bread

Here's some crazy logic for you: I'm in a Bible study with my friend Cori at her church, and our table is assigned to bring treats today. I promised to bring juice in the interest of simplicity, but realized yesterday morning it had escaped my shopping list. So, instead of dragging my six-year-old to the store for a one-off (is there anything more annoying?) I decided to make a quick bread instead. I know. When I told my husband while we were eating breakfast yesterday, he looked at me like I had two heads. Moms, you understand when you must seemingly make things more difficult in the interest of avoiding another 'errand with a little helper.' Yesterday was one of those days. I assessed the contents of my cabinets, peeked at Pinterest and found a recipe I could achieve with minimal work for maximum outcome. Bonus, my six-year-old helped me make it, and did a really good job! Then he (pickiest eater ever) tried it...and (gasp) liked it! Thus ensuring that we spent the rest of the evening keeping him from poking the plastic wrap as he smiled, melodramatically licking his lips. Don't worry, I saved him a piece for breakfast. Yesterday my 'little helper' turned out to be much more effective in the kitchen.

Quick Cinnamon Bread (adapted from redflycreations.com)

1 stick unsalted butter, melted
1 c. sugar, divided
1 large egg
1 c. milk or half & half (I used fat free half and half because that's what I had)
2 c. all purpose flour
1 t. baking soda
1 t. cinnamon

Preheat the oven to 350. In a large bowl whisk together the butter, 2/3 c. sugar and egg until combined. Add the milk or half & half, flour and baking soda and stir until just combined with a rubber spatula. In a small bowl mix together the remaining 1/3 c. sugar and the cinnamon. Prepare a loaf pan with cooking spray. Pour half of the batter into the loaf pan and smooth the top. Sprinkle half of the cinnamon sugar mixture on top then add the remaining batter, smooth and sprinkle with the remaining cinnamon sugar. Using a butter knife, swirl the batter to mix the cinnamon sugar throughout the bread.  Bake for 40-45 minutes. Allow to cool in pan for 15 minutes before removing to a cooling rack to cool completely. Slice and serve. Clean up your 'little helper,' who is probably covered in 90% of the above ingredients.

16 servings (160 calories each serving) according to my calculator on loseit.com

Pork and Pineapple Enchiladas

Cooking for a crowd? My husband says I always cook enough for a crowd, no matter how many people show up at our dinner table. I say it's good to be prepared. Take this recipe for enchiladas for example: The night I made these, our friend and my husband’s bandmate Katie were going to be working on a duet, so we invited her for dinner. Why? Because there's always enough food at Shel's! Just season up some pork, cook it all day in the slow cooker, shred and turn it into these delicious (and spicy sweet) pork and pineapple enchiladas with homemade enchilada sauce. With this recipe you can feed a crowd and send them home with leftovers. I'd say that's being a good hostess!

Pork and Pineapple Enchiladas (adapted from howsweeteats.com)

2 lb. pork loin (can also use pork butt)
1 1/4 t. salt, divided
1 1/4 t. pepper, divided
1 c. chunk pineapple
1/4 c. pineapple juice (I bought canned pineapple and used the juice from the can)
1/4 c. green onion, sliced
1 jalapeno pepper, minced
2 chipotle pepper in adobo sauce, minced and divided
2 T. olive oil
2 T. all purpose flour
1 (15 oz.) can low sodium chicken broth 
1 (15 oz.) can tomato sauce
2 T. tomato paste
2 T. chili powder
1 t. cumin
1 t. onion powder
1/2 t. garlic powder
1/4 t. smoked paprika
1/8 t. cayenne pepper
20 small flour tortillas (I used fajita sized)
8 oz. shredded cheddar cheese


Trim the fat from the pork loin and season it with 1 t. each of salt and pepper. Place the pork in a 4 or 6 qt. slow cooker and add the pineapple, pineapple juice, green onion, jalapeno and 1 chipotle pepper. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Shred with two forks and set aside until ready to roll your enchiladas.

In a medium sauce pan heat the olive oil over medium heat then whisk in the flour and cook for 1 minute. Slowly whisk in the chicken broth then tomato sauce and tomato paste. Whisk until smooth then add chili powder, cumin, onion powder, garlic powder, smoked paprika, cayenne pepper, remaining chipotle pepper, 1/4 t. salt and 1/4 t. pepper. Allow to simmer until slightly thickened then turn off the heat.

Preheat the oven to 350. Spray a large baking dish with cooking spray. Spoon about 1/2 c. of the enchilada sauce into the prepared baking dish and spread in an even layer. Fill each tortilla with 2-3 T. of pork then spoon over a tablespoon or so of sauce. Roll tightly and place in the prepared baking dish. Repeat with remaining pork. Pour the remaining sauce over the top of the enchiladas and top with grated cheese. Cover and bake for 30 minutes, removing the foil for the last 5 minutes of baking. Allow to sit for 5 minutes before serving.

20 servings (238 calories each serving) according to my calculator on loseit.com

Goat Cheese Scrambled Eggs

If there's one thing I repeat most often at Shel's Kitchen, it's these Goat Cheese Scrambled Eggs. Eggs are a great go-to meal because I almost always have them on hand and they can be served simply, with buttered toast and fruit. I probably make these eggs at least once a week for breakfast, lunch or dinner and we never get tired of them. The secret to good scrambled eggs is cooking them low and slow, and stirring often. This means you cannot, on any uncertain terms, leave the kitchen while you cook them. I don't care what happens, do not walk away from these eggs. I'm not saying you can't be doing other things IN the kitchen but if you walk away there is a good chance your eggs will be ruined and you will cry. I'm speaking from experience. The other key to these eggs is simplicity. Just whisk the eggs with salt, pepper, and of course, crumbled goat cheese (I have also used cream cheese when I am in a pinch but no other cheese will do. Trust me). That's it! No milk or cream or any of that nonsense. Melt some butter in a small skillet, add the eggs, stir, stir, stir and you are good to go. The last thing to know is to remove the eggs from the skillet while they are still shiny and look luscious. If you cook them too long they will become dry and once again, you will cry (I'm so poetic). If you are making these eggs to accompany other things you are prepping, make the eggs last, and by last I mean dead last. These eggs must be eaten at the pinnacle of their freshness, which is immediately after they come out of the pan. So fry that bacon, butter that toast, bacon that butter, pour that coffee and have your fork ready because these eggs will not wait. In fact, I had a hard time even taking a picture because I wanted to dive in right away, but I did it for you because I love you. You're welcome. There's no doubt in my mind that if you make these eggs they will become a staple in your kitchen as well. Often simple food is some of the best.

Goat Cheese Scrambled Eggs

4 large eggs
2 oz. goat cheese, crumbled
1/2 t. salt
1/4 t. pepper
2 T. unsalted butter

In a medium bowl whisk together the eggs, goat cheese, salt and pepper. Heat the butter in a medium skillet over medium heat and pour the eggs into the pan after it's melted. Turn the heat down to medium low and cook the eggs, stirring frequently with a wooden spoon, until they are scrambled and cooked through but not dried out, about 3-5 minutes. Serve immediately.

2 servings (314 calories each serving) according to my calculator on loseit.com

Spice Rubbed Salmon with Avocado Salsa

My husband was out of town last weekend. He left Thursday and got home on Monday but by Sunday night my life was a comedy of errors. Here's the sitch; my awesome niece, Rachel, came over to watch my kids while I had dinner with my friend Rich Sunday evening (yahoo!) but I failed to tell her that I would be taking her home later. So what happened? My super efficient, awesome-ly talented niece put my kids to bed! I got home and they were already half asleep (okay, my youngest was wide awake and my oldest was half asleep but they were in bed). Mom fail but no biggie, we got their shoes on, loaded them up in the car and were on our way. Then the other shoe dropped. When I got home I realized "oopsie, I gave Rachel my house key so they could play outside". EPIC FAIL. By this point it was 10:00 (on a school night) and I had no way to get into my house. Lucky for me my amazing neighbor, Paula, has a key to my house! I called her on my cell phone, sent my oldest running to her house and we were in. Whew. I got my kids to bed and called my sister, Kari (Rachel's mom) to tell her what a failure I am. She made me feel better just like always and we talked for two hours.

Needless to say the next day I was tired and still a little frazzled so the thought of dinner kinda made my brain hurt. Until...I remembered this awesome recipe my friend Kaitlyn told me about. Grilled (or in this case broiled) salmon rubbed with a delectable spice rub then topped with avocado salsa. Salmon and avocado together in one dish! I KNEW that was a win! I headed out to the grocery store, list in hand (I couldn't be too safe after the night I'd had) and obtained all the necessary ingredients and whipped this up for dinner! AND, my sweet husband got home eight hours earlier than expected because they drove all night. What a guy. What's the moral of the story? Even when you feel like an epic failure, food can make you feel better. Food. It's always the answer.

Spice Rubbed Salmon with Avocado Salsa (adapted from thecookierookie.com)

1 t. salt, divided

3/4 t. pepper, divided

1/2 t. paprika

1/2 t. chili powder

1/2 t. onion powder

1/2 t. cumin

4 (4 oz.) pieces salmon

2 avocados, peeled, pitted and diced

1/2 small white onion, finely minced

2 T. cilantro

Juice of 1 lime

Place the oven rack on the top rung then preheat the broiler. In a small bowl stir together 1/2 t. salt, 1/2 t. pepper, paprika, chili powder, onion powder and cumin. Spread the spice mixture evenly over the salmon pieces. Place the salmon on a foil lined baking sheet that is prepared with cooking spray. Broil the salmon for 5 minutes.

Meanwhile, combine the avocado, 1/2 t. salt, 1/4 t. pepper, onion, cilantro and lime juice in a small bowl and stir to combine. Serve the salmon topped with the avocado salsa.

4 servings (238 calories each serving) according to my calculator on loseit.com