Pickled “Fried” Green Tomatoes with Buttermilk-Herb Sauce + Weekly Menu

Pickled Fried Green Tomatoes with Buttermilk-Herb Sauce 1

Yesterday was the first day I was able to get in the lake and actually enjoy the water. As in, it was above 64 degrees for the first time this summer, or so it seemed. We’ve had very few 80-something degree days, perhaps none in the 90′s, and have been *lucky* to get weather in the 70′s. With temps dropping below 60 most every night, everything is just…confused.

Except Lily. Fortunately or unfortunately, Lily hasn’t been confused – if it’s a weekend day, she throws a temper tantrum until we head to the beach. The girl just knows that when it’s a summer weekend day and the sun is out…she wants to be bummin’ on the beach. And she makes her wishes very well-known. Brat.

Pickled Fried Green Tomatoes with Buttermilk-Herb Sauce 2

My hydrangea are MIA this year. Was it the brutal winter or the unusually mild summer? Not sure.

Why is Mr. Prevention STILL talking about getting a jet ski? I’ll never know.

Tomato plants? Totally confused.

Despite not having a backyard, we have two decent-sized side yards, one of which gets some good sun most of the day. While I had proposed a raised bed garden in years past, it wasn’t a good idea until this year when I felt as round as the Goodyear blimp and Mr. Prevention wanted to tackle the project. He has a green thumb, of sorts, but his tomato plants have turned into one giant heap of tomato madness. He didn’t exactly allow space enough for them to actually grow.

Pickled Fried Green Tomatoes with Buttermilk-Herb Sauce 3

The tomato plants have gotten so far as to produce a MASSIVE amount of green tomatoes, but the temps and sun haven’t warranted them actually turning red yet. And before he reads this (unlikely, but possible) and corrects me, a *few* have turned red. But there’s about 421 green tomatoes in my side yard that are making little to no progress in their ripening. It may be October before we’re getting actual yield from the garden.

But the good news is: green tomatoes are delicious, too. Not as versatile, but certainly delicious.

Fried green tomatoes or “fried” green tomatoes have become somewhat trendy. Not quite bacon status, but lusted after amongst foodies. I mean, what’s not to love about a “Fried” Green Tomato BLT? Or these Pickled “Fried” Green Tomatoes with Buttermilk-Herb Sauce? Yes, please! I guess it’s alright by me if summer stays confused. Or the tomatoes, anyway.

Pickled Fried Green Tomatoes with Buttermilk-Herb Sauce 4

5.0 from 1 reviews
Pickled "Fried" Green Tomatoes with Buttermilk-Herb Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
Pickling:
  • 1 cup water
  • 1 cup apple cider vinegar
  • 2 Tbsp sugar
  • ½ tsp kosher salt
  • 16 (1/4-inch-thick) slices green tomato (about 4 tomatoes)
Tomatoes:
  • 7 Tbsp lowfat buttermilk, divided
  • 3 Tbsp light olive oil-based mayonnaise
  • 2 tsp fresh dill, minced
  • 2 tsp apple cider vinegar
  • 1 garlic clove, minced
  • ½ tsp freshly ground black pepper, divided
  • 1¼ cup panko
  • ⅓ cup masa harina
  • ¼ tsp salt
  • 1 large egg
  • 1 large egg white
  • ¼ cup all-purpose flour
  • 3 Tbsp extra-virgin olive oil, divided
Instructions
  1. Combine pickling ingredients in a large saucepan; bring to a boil. Add tomatoes; cook 2 minutes. Remove from heat; let stand 15 minutes, stirring occasionally. Drain tomatoes; pat dry.
  2. Meanwhile, combine 5 tablespoons buttermilk and next 4 ingredients (through garlic), stirring with a whisk. Stir in ¼ teaspoon pepper.
  3. Heat a large skillet over medium heat. Add panko to pan; cook 2 minutes or until toasted, stirring frequently. Remove from heat; stir in masa harina, ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Place panko mixture in a shallow dish. Combine remaining 2 tablespoons buttermilk, egg, and egg white, stirring with a whisk in a second shallow dish. Place flour in a third shallow dish.
  4. Dredge tomato slices in flour; dip in egg mixture, and dredge in panko mixture, turning to coat.
  5. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of tomatoes; cook 4 minutes. Flip and cook an additional 3-4 minutes or until browned. Repeat with remaining oil and tomatoes. Serve with sauce.
Notes
Recipe slightly adapted from Cooking Light
Nutrition Information
Serving size: 2 tomato slices with sauce Calories: 155 Fat: 8.1 Carbohydrates: 17.9 Sugar: 5.0 Sodium: 226 Fiber: 1.4 Protein: 4.4 Cholesterol: 24

Weekly Menu: August 3rd – August 7th

 Only TWO entries are still up for grabs in this year’s chili contest! Be sure to check out the details at the end of this post!

Mi familia is coming up for a beach day and cookout :-D

Be well,

 sig4

Healthy Banana Oat Muffins

Healthy Banana Oat Muffins 1

One of the more carefree, fun, and creative parts of my job includes making the weekly menu in our hospital cafeteria. The sky is the limit — we make anything and everything in our hospital cafeteria and not to boast too much, but people do love our food!

We make Crab-Stuffed Zucchini Boats, Ratatouille, Pepperoni Pizza Quesadillas, Chicken Gyros, Crispy Tilapia Fish Tacos, and Black Bean and Rice-Stuffed Bell Peppers.

It’s…fun :) But serving 100+ is a bit different than serving the 2 mouths I have to feed at home.

Healthy Banana Oat Muffins 2

In my little hospital kitchen we have one cook and one assistant cook…and neither were there yesterday due to illness.

My morning started with a conversation with the head cook over the phone. “Teresa, what ratio do I use for biscuits?”

Her help? “Oh, I just go based on consistency.” Ha. I’m glad I trained once upon a time with the cook because one of the few things I remember is the consistency of biscuit batter. So, I made biscuits. Good biscuits, too. ;)

Of course it was the day that we had made-to-order egg scrambles on the menu and lunch was packed. Breakfast for lunch is always a hit, but the made-to-order option when you’re short staffed is…stressful.

Healthy Banana Oat Muffins 3

We made it through. I was running around the kitchen with my hair in a knot on top of my head, periodically cooling off in the freezer (thank goodness for walk-in freezers!), and cursing myself for wearing heels. At least I wasn’t wearing white?

Silver lining.

It’s good that people go ga-ga for breakfast, similar to myself. It is, by far, my favorite meal of the day, no matter what time of day its eaten. I love the sweet and savory options, as well as all the baked goods. And as much as I’d love to throw together made-to-order egg scrambles every day, a grab-and-go muffin is much more practical. Besides, doesn’t everyone love a good muffin?

Healthy Banana Oat Muffins 4

5.0 from 1 reviews
Healthy Banana Oat Muffins
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Mildly sweet, nutty, and with the perfect crumble!
Ingredients
  • 1½ cups white wheat or whole wheat pastry flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 cup old fashioned oats
  • 1 cup mashed bananas (from about 3 small bananas)
  • 1 large egg
  • ⅓ cup brown sugar
  • ⅔ cup fat-free vanilla Greek yogurt (or flavor of choice)
  • ⅓ cup unsweetened vanilla almond milk
  • ⅓ cup unsweetened applesauce
  • 2 Tbsp honey
  • 1½ tsp vanilla extract
  • ½ cup walnuts
Instructions
  1. Preheat oven to 400 F. Line a muffin tin with liners and set aside.
  2. In a large bowl, whisk to combine the flour, baking soda, baking powder, salt, cinnamon, and oats; set aside.
  3. In a medium bowl, mash the bananas against the side of the bowl using a fork. Measure out 1 cup and discard any excess banana. Whisk into the banana the egg, brown sugar, yogurt, almond milk, applesauce, honey, and vanilla extract.
  4. Mix the wet ingredients into the dry until well-combined. Fold in walnuts. Distribute batter amongst muffin wells, filling about ¾ths full.
  5. Bake at 400 F for 5 minutes and then reduce oven temperature to 350 F; bake an additional 13-15 minutes. Allow to cool completely before serving.
Notes
Recipe slightly adapted from Chelsea's Messy Apron
Nutrition Information
Serving size: 1 muffin Calories: 167 Fat: 3.5 Carbohydrates: 31.3 Sugar: 6.3 Sodium: 240 Fiber: 3.1 Protein: 4.1 Cholesterol: 12

 It feels like Friday…why isn’t it Friday yet? ;)

Be well,

sig4

Honey Sriracha Chicken + Weekly Menu

Honey Sriracha Chicken 1

Last week, as we were driving from central Illinois back to Michigan, Mr. Prevention pulled one of my favorite moves.

“Oh, I forgot to tell you, but I’m not home next week. I leave Monday morning and I’ll be back late Thursday night.”

Really?! Really? One day of notice and such an after-thought, at that. Thank you, husband…and a quick mental note to cancel my hair appointment after work on Tuesday so I can get home and let the dog out (GRUMBLE).

Honey Sriracha Chicken 2

I had already meal planned and had some of the ingredients on hand, but I refused to grocery shop last week. There’s enough food to live off of for months around here, and when he’s away, it’s a great time to dig towards the depths of the pantry and freezer for meals. Plus, taking a week off from the grocery store was…enjoyable :)

But I can’t blame Mr. Prevention entirely for my lack of cooking. The truth is, I’m exhausted by the time dinner time rolls around. I spend my days in a kitchen at work (albeit rare that I am doing much cooking) and am surrounded by food, all day, every day. It was everything in me to even dig to the depths of the pantry and freezer and pull a meal together for one versus ordering take-out last week. Sad, but true!

While my pregnancy has followed none of the “traditional” pregnancy trends, my belly is getting bigger and as that center of gravity continues to shift forward, I can’t imagine being on my feet will get any more…pleasant. At the same time, I want to continue to manage my weight gain.

Honey Sriracha Chicken 3

I *need* to incorporate more workouts, even if it’s just pedaling on the bike at the gym while reading my Kindle. I’m putting my goal of THREE biking sessions a week here on this blog so that I know each of you can hold me accountable. Please, hold me accountable!

I also *need* more quick and easy meals. I mean, really easy meals. Meals like this one that are actually 20 minute meals (don’t you hate when those “quick” meals are still close to an hour to prepare…what the heck? I’m no Houdini in the kitchen, that’s for sure!). And meals like this where I can pull rice from the freezer that I so wisely made bunches of weeks ago (good job, self!). It was an added bonus that this meal was husband-approved and the leftovers reheated great. A definite keeper.

Honey Sriracha Chicken 4

4.0 from 1 reviews
Honey Sriracha Chicken
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • ⅓ cup honey
  • 2 Tbsp sriracha
  • ½ tsp garlic powder
  • 1 Tbsp low-sodium soy sauce
  • ½ tsp onion powder
  • ¼ cup water + ½ Tbsp cornstarch
  • 4-5 scallions, chopped (for garnish)
Instructions
  1. Spray wok or large pan with cooking spray. Add chicken and cook 5-6 minutes, stirring occasionally, or until cooked through.
  2. Meanwhile, in a small saucepan, combine honey, sriracha, garlic powder, soy sauce, and onion powder; bring to a low boil over medium-low heat. In a small bowl, whisk to combine the water and cornstarch; add to the sauce pan and whisk well. Cook until sauce thickens, about 2-3 minutes. Add sauce to chicken and toss to coat.
  3. Garnish with scallions and serve over brown rice, if desired.
Notes
Recipe adapted from Kribie's Cravings
Nutrition Information
Serving size: ¼ chicken and sauce Calories: 224 Fat: 1.0 Carbohydrates: 27.3 Sugar: 24.5 Sodium: 335 Fiber: 1.0 Protein: 26.3 Cholesterol: 55.0

 Weekly Menu: July 13th – July 17th

Other than visiting our friends and their new baby and continuing to read the stack of pregnancy/new baby books Mr. P got me, there’s a whole lot of not much on the agenda today…I like it! :-D

Be well,

sig4

Thai Red Curry with Shrimp and Mango

Thai Red Curry with Shrimp and Mango 1

I turned 29 last week. I don’t feel any older, but the fact that next year means the big 3-0 is a bit…ohhh, I don’t know the right word. Adult-ish, perhaps?

I called Mr. Prevention’s sweet grandma to thank her for my birthday card (which I found under a pile of crap and other unopened mail days after it had arrived). Inside the card was a check for my birthday which was very kind of her to send. As she and I were chatting on my way home from work yesterday, she said, “Yeah, I’m sure you’ll probably spend it on the baby…but try to get something nice for yourself, too.” …She must not know how much I excel in online shopping ;)

Thai Red Curry with Shrimp and Mango 2

For my birthday, my family got me a Pandora bracelet with some cute charms – one was hockey and one was an “N” and one was a baby charm. So perfectly fitting :) I know I’m late to the Pandora game here, but charm bracelets seem so “mature” to me. I picture them in antique-y stores and boutiques with eclectic selections of patterned, flowy clothing. Feel free to roll your eyes at me or think, ‘Is she offer her rocker? What the h is she talking about?!’

And Mr. Prevention must’ve been desperate for birthday gift ideas for me because I received FIVE books on motherhood, etc (I’m not complaining…just giving him a hard time ;) ). And a sixth book showed up yesterday. Add that to my collection of the 3-4 I already had, and I will be one well-read, hopefully semi-prepared, freaked out mommy-to-be.

Thai Red Curry with Shrimp and Mango 3

With my big, mature life changes (baby due in 13 weeks, people!!) and my preparation for motherhood with my charm bracelet, I’ve relaxed a bit on my very domestic meal planning skills. I peruse Pinterest no less than every few hours, drooling over food, that it seems quite literally IMPOSSIBLE that meal planning has become more difficult over time. And next to all those baby books, my friends, are about 1.2 million cookbooks. Some of which have been opened all of…once. Such a shame.

I’ve decided that next week, I’m going for ethnic cuisine. I’m in need of flavor and fresh, new dishes that will pique my interest in food and cooking again. I reached a new low on Sunday night when I was too lazy to grocery shop for a prepare a side to serve with my king crab legs that I swung by KFC for mashed potatoes (don’t judge me, please! P.S. they were nasty!). I need more flavor in my life, like curry and coconut milk, for example. Mmmm….eeeenjoy!

Thai Red Curry with Shrimp and Mango 4

Thai Red Curry with Shrimp and Mango
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 1 (14 oz) can coconut milk
  • 2 Tbsp red curry paste
  • 1 cup low-sodium vegetable stock
  • 1 large sweet potato, diced into ½ inch cubes
  • 1 lb raw shrimp, peeled and de-veined
  • 2 mangoes, peeled, pitted and diced
  • 1 tsp fish sauce
  • 1 tsp brown sugar
  • 1 cup (Thai) basil leaves
  • 3 kaffir lime leaves, bruised or juice of ½ lime
  • 1 cup dry jasmine rice, prepared according to package directions
Instructions
  1. Heat a large skillet over medium heat; scoop the cream at the top of the can of coconut milk and bring to a simmer in the skillet. Stir in curry paste and simmer, without stirring, until fragrant and coconut cream starts to release oil, about 3-5 minutes. Add the rest of coconut milk and vegetable stock and bring to a boil.
  2. Reduce heat and add sweet potato cubes. Cook until tender, about 15 minutes. Add shrimp and mango and cook until shrimp curls, about 3 minutes.
  3. Season with fish sauce, brown sugar, basil, and lime (leaves); remove from heat.
  4. Allow to sit for 3-4 minutes before serving. Serve with jasmine rice.
Notes
Recipe from the National Mango Board Cookbook, as seen on The Adventures of MJ and Hungry Man
Nutrition Information
Serving size: ⅕ recipe, including ~ ¾ cup rice Calories: 450 Fat: 16.0 Carbohydrates: 54.0 Sugar: 14.6 Sodium: 492 Fiber: 3.0 Protein: 24.2 Cholesterol: 120

 How about an RD Q&A soon? Who’s got a question for me? :-D (nicole at preventionrd dot com). Thank you in advance!

Only Tuesday, eh? One of thoooose kinds of weeks, I see. Happy Birthday to my lil brother, Bubbie! How are you 25 already!?

Be well,

sig4

 

Easy Garlic Dill Refrigerator Pickles + Weekly Menu

Easy Garlic Dill Refrigerator Pickles 1

No, this won’t be some diatribe about how the pregnant woman NEEEEEEEEDED pickles stat.

But the pickles I made (8 quarts for anyone curious :-D ) a few weeks ago are…safe. Power has been restored to my humble abode after a full 3 1/2 days without. I’ve never been so glad for Mr. Prevention’s thinking on his toes as he ran out to Home Depot at the crack of dawn last Tuesday morning for a generator. We were without power from late Monday evening until Thursday afternoon. As the days passed, areas around us…all areas around us, it seemed, had power restored and it was as if we were the lone rangers left to battle the elements and live like cavemen. It is kind of nice not having spent time straightening my hair in the past 5 days…

Easy Garlic Dill Refrigerator Pickles 4

My in-laws were planning to head up to Michigan for the weekend, but my father-in-law had an unfortunate freak accident which included breaking his elbow (OW!) and having surgery on Thursday (Owww). So instead, we packed up the Sentra and headed their way on Thursday after work. With leftovers (since we had no way of heating them all week long). And with pickles. And with all of the other 4th of July travelers (ugh).

My father-in-law and I not only share a love for really great IPA’s (let’s not talk about those, though…such a tease), but also know a darn good pickle when we taste one.

Easy Garlic Dill Refrigerator Pickles 3

The weekend in central Illinois was spent eating at all of Mr. Prevention’s favorite local dining establishments, watching a hot dog eating contest (not kidding), lounging around, watching the dogs tolerate one another, reading (good book!), Pinterest-ing, shopping for baby stuff til I could drop and finalizing our registry…and watching fireworks.

And then last night, enjoying a cookout…with pickles. Burgers, corn, potatoes, veggies…and pickles. Perfection!

Easy Garlic Dill Refrigerator Pickles 5

Easy Garlic Dill Refrigerator Pickles
Author: 
Prep time: 
Total time: 
Serves: 10
 
Simply the best! My summer isn't complete without these pickles (no, I'm not exaggerating). I do not know the exact nutrition or sodium content, but the calories are very low (<10 calories/spear). Enjoy!
Ingredients
  • 1 quart wide mouth mason jar with lid
  • 4 pickling cucumbers ("cukes")
  • 3-4 cloves garlic
  • 8 sprigs fresh dill
  • 1 Tbsp coriander seeds
  • 1 Tbsp sugar
  • 1½ Tbsp kosher salt
  • ⅔ cup white vinegar
  • 1 cup water + more, as needed
Instructions
  1. Quarter the cucumbers into four slices each, lengthwise, or cut into ¼-inch chips. Cut the garlic cloves in quarters.
  2. In an extra mason jar or covered container, combine coriander seeds, sugar, kosher salt and vinegar. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add 1 cup water to the mixture.
  3. In the clean mason jar, tightly pack the sliced cucumbers, sliced garlic, and sprigs of fresh dill.
  4. Pour the brine mixture over the cucumbers. Tap the jar on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.
  5. Place the lid on the jar and screw on the ring until it is tight. Leave the jar in the fridge for at least 24 hours before tasting (best after at least 1-2 weeks, however). The pickles last up to 12 months refrigerated.
Notes
Recipe from A Couple Cooks

 My weekly menu isn’t much as I’ll be mostly fending for myself this week…

Weekly Menu: July 6th – July 10th

Not sure what’s on the agenda today, but I’m just glad it’s not Monday yet :-D

Be well,

sig4