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Chipotle Shrimp with Cilantro Lime Sauce

Two nights a week I finish work late so making a meal when I’m only getting home at 7:30 seems like such a horrible chore. As much as I love to cook sometimes I just don’t want to and after work is one of those times. Using this meal-planning app I’ve been able to be strategic about what meals I’m making which nights. So I know that on the nights I finish later I need a 15-20 minute recipe that I can make as soon as I walk through the door. On the nights I don’t have a plan I feel it’s a lot easier to cave into my boyfriend’s Subway request.

I’m happy to say that tonight was my first REALLY fast & really well planned out weeknight meal! I look forward to many more of these 15-minute recipes!

Ingredients

Chipotle Shrimp

  • 1 lb. Shrimp, deveined & tails removed
  • ½ tsp. chipotle powder
  • ½ tsp. chili powder
  • ½ tsp. ground cumin
  • ¼ tsp. ground coriander
  • ¼ tsp. salt
  • ¼ tsp. paprika
  • Pepper to taste

Cilantro Lime Sauce

  • ½ cup Greek yogurt
  • 1 tbsp. lime juice
  • 1 garlic clove, minced
  • 2 tbsp. cilantro, finely chopped
  • Salt and pepper to taste

Garnish

  • ½ cup red cabbage, shredded
  • 1 avocado, cubed
  • Cilantro

Directions

In a small bowl combine all spices from “chipotle shrimp” portion of the recipe. Devein and remove the tails from shrimp and add to a pan with avocado oil. Sprinkle spices over shrimp and cook through. Mix all the ingredients from the cilantro lime sauce. I place all the ingredients on the table and we serve ourselves! Enjoy! ☺️

 

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Zucchini Noodle Pad Thai

Who loves Thai food? ME!!!! I can’t get enough Thai food. Our whole week this week was planned with Thai inspired meals. I’m really excited about my Christmas gift to myself, a vegetable spiralizer, so we replaced noodles with zucchini.

Tyler told me this could be the best meal I’ve made so far!

Serves: 4

Ingredients

  • 1 pound shrimp
  • 4 medium or two large zucchini
  • 3 stalks green onion
  • 2 tbsp. avocado oil
  • 1 bell pepper
  • 2 eggs
  • 3 cloves garlic, minced
  • 4 cups bean sprouts
  • 1/2 cup cilantro
  • 1 lime, sliced
  • 1/4 cup rice vinegar
  • 3 tbsp. fish sauce
  • 4-5 tbsp. ketchup
  • 1 tsp. chili powder
  • 3 tsp. garlic child sauce

Directions

In a small bowl combine ingredients for the sauce (vinegar, fish sauce, ketchup, brown sugar, chili powder, chili garlic sauce), then set aside. Cut the zucchini into noodles by using a vegetable spiralizer tool. Heat a large pan over medium-high heat. Add avocado oil (save the other half for later). Then add zucchini noodles and cook for 2-3 minutes or until the zucchini noodles are tender. Don’t overcook the noodles; you want them to be a little bit crunchyLet the noodles rest for about 3 minutes allowing as much moisture as possible to release. Remove the noodles from the pan and drain any excess water.

Carefully wipe the same pan to remove the excess water, and then re-heat the pan on medium high heat. Add the remaining olive oil and garlic. Cook the garlic until soft, about 30 seconds. Add the shrimp and cook until shrimp is tender and cooked through, approx. 3 minutes. Add the bell peppers and green onions. Cook for about 1-2 minutes or until tender. Add the egg and stir in with the vegetable until the egg is completely cooked. Add the zucchini noodles back into the pan, and then add the sauce. Cook for about a few more minutes or until the zucchini noodles are heated through. Stir in the bean sprouts. Serve the warm zucchini pad Thai noodles cilantro, and lime wedges.

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Turkey Meatballs (Freezable!)

I can’t even tell you how incredibly tasty these are! I’ve only made them once so far but I think these will be a new freezer staple for my place. They’re fast, easy and if you get ground turkey on sale they can be pretty cheap to make! I doubled the original recipe, changed it a little bit, and also changed the cooking method! They are absolutely delicious!

Ingredients

  • 2lbs of ground Turkey
  • 1 medium onion, finely chopped
  • 2 eggs
  • 1/2 cup panko or bread crumbs
  • 6 tbsp. of ketchup
  • 1 1/2 tbsp. dried parsley
  • 1/2 cup of parmesan cheese
  • 2 tsp. salt
  • Pinch of black pepper
  • 6 cloves minced garlic

 

Directions

Place all ingredients in mixing bowl and mix together. Using a scoop or a spoon measure out approximately same size meatballs and shape. Place it on wax paper or parchment paper & place in freezer for at least an hour or until frozen. Once completely frozen place in a large zip lock or air tight container.

When you’re ready to cook them put the stove on low and pan sear all sides on low heat until cooked through!

Your possibilities with these meatballs are endless! You could use them in spaghetti, soup, or meatball subs or wraps!

Enjoy! 🙂

 

Big thank you to the original source: http://www.amandathevirtuouswife.com/2012/02/turkey-meatballs-freezer-meal.html#.VGaRX_TF8dI

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Quinoa Pizza Crust

Have you ever looked in your fridge at all the left overs and wondered… “What am I going to do to be able to put these things in tonight’s meal without wasting anything?” This was one of those meals! I had extra Thai seasoned chicken breasts from the night before and a whole bunch of veggies! I knew I wanted to make quinoa but knew I just didn’t want it as a side. I was kind of craving pizza, but I know how guilty I feel after. I looked up to see if anyone ever thought of making a pizza with quinoa. Not to my surprise, it had already been done. I checked out a few recipes and decided to combine a few with things that I had around the house.  Definitely something I would make again in the future! Even better sign when your boyfriend polishes off all the leftovers! Looks like I got his approval too!

Ingredients

  • 1 cup quinoa
  • 6 tsp. olive oil, divided
  • 2 cup water
  • 4 large eggs
  • 3 tsp. garlic salt
  • 1 tsp. dried oregano leaves
  • 1 tsp. dried basil leaves
  • 1 tsp. baking powder
  • 1/2 cup shredded mozzarella cheese

Directions

Place the uncooked quinoa into a fine mesh strainer and run under cool water for about a minute until water runs clear. Shake off as much excess liquid as possible. Add the rinsed quinoa and 4 tsp. olive oil to a medium saucepot. Turn the heat to medium high and stir occasionally for 6-7 minutes. The excess moisture will evaporate and the quinoa will begin to toast.

Carefully add the water to the toasted quinoa and cover. Bring to a boil then reduce to a simmer. Let the quinoa cook for about 15-20 minutes, fluff with a fork at the end. Transfer the cooked quinoa to a large bowl and let it cool for at least 10 minutes.

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.

In a small bowl, add the eggs, 2 tsp. olive oil, garlic salt, oregano, basil, and baking powder. Whisk until well combined.

Add the cheese to the quinoa. Stir to combine. Add the egg mixture to the quinoa. Stir until well combined.

Spread the quinoa dough into a ¼ inch, even layer on the parchment paper. I made cheesy bread sticks so I made a 10 x 7 inch rectangle. Bake for 18-20 minutes, edges should begin to brown.

Top with the pizza, or garlic bread, toppings and return to the oven for 5 minutes.

Let the pizza, or garlic bread, cool for 5 minutes before slicing.

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Taco Salad

Another classic for me growing up was Tacos. I love tacos, so naturally, taco salad is a must in this recipe collection!

Ingredients

  • 2 tbsp. avocado oil
  • 1 medium onion, chopped
  • 5 garlic cloves, pressed
  • 1 pound of ground beef (chicken or turkey)
  • 1 tsp. paprika
  • 1 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1/2 tsp. chili powder
  • 1/2 tsp. cayenne
  • Salt and freshly ground pepper
  • 1 cup water
  • 1 can (6 oz.) tomato paste
  • 1 head of romaine lettuce, rinsed, dried, and chopped
  • 2 medium tomatoes, chopped
  • 6 oz. cheddar cheese, grated
  • 6 tbsp. sour cream
  • 6 green onions, chopped
  • 8oz Salsa

Directions

In a large skillet over medium heat, heat the oil. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 1 minute longer. Turn up the heat to high and add the ground beef. Brown the meat, stirring constantly, until crumbly. Drain excess fat. Lower heat and add the paprika, cumin, oregano, chili powder, cayenne, and plenty of salt and pepper. Add water, tomato paste, and mix together well. Bring to a boil then reduce the heat to low and simmer for 10 minutes stirring occasionally. Place the romaine lettuce on four plates or tortilla bowls. Spoon the meat mixture over the lettuce. Top with tomatoes, cheese, sour cream, green onion, and salsa. You could always buy a taco mixture to cut down on time if you’re in a rush!

 

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Wonton Noodles

I have to give all the credit to this recipe to my wonderful aunt. I was extremely lucky to have the chance to live with my Aunt Lynda and her two beautiful kids, Jamie and Josh, for four years while I was going to school and working in Ottawa. Throughout those years, I learned that my aunt’s won ton were a freezer staple. Jamie and I always knew we hit gold when Lynda would tell us she was having the girls over to roll wontons.

I’ve been waiting for my aunt to have one of her friend gatherings so I could learn how to make these, but finally just asked her for the recipe. I’m so glad I did! She explained to me that it was equal parts, ground beef, ground pork and ground turkey with soy sauce and green onion. Simple enough, right? Yes! It was actually just that simple!

It was a bit of an adventure for me the first time I tried to find the wonton wrappers. First, I tried trying the grocery store I was unsuccessful. I thought I had seen an oriental grocery store near my place so I decided to check there. It was way closer than I thought it was, everything was reasonably priced (some stuff even cheaper).

There was so much food in that store that inspired me to want to know more. I started searching recipes and reading about different oils and sauces that are cooked with and these sweet and spicy flavors. It made me excited to want to try these things I was reading about. I’ve always wanted to learn how to roll sushi, but I never really thought of trying to make my own oriental style meals. Stay tuned for more on that! Hopefully, I’ll have more oriental recipes to share soon!

I did change up my aunts’ recipe a little bit. I used turkey instead of beef, to make it a little bit leaner.  My aunt would always make a whole bunch of these and then package them in the freezer as meals. Due to lack of space in my freezer, I wasn’t able to freeze mine before bagging them so they got a little bit swished together, but they separate again when they are being cooked.

Ingredients

  • 1 1/2 lbs ground turkey
  • 1 1/2 lbs ground chicken
  • 1 1/2 lbs ground pork
  • Soy sauce (Added to taste. I personally used about a 1 1/2 – 2 tbsp.)
  • 4 green onions
  • 3 packs of Wonton wrappers

Directions

Make sure wonton wrappers are thawed. I had to microwave my first batch for 10 seconds at a time and slowly peeled top and bottom layers back. I had just picked mine up and I wanted to get started right away but I would recommend letting them thaw overnight if you have them. Combine all ingredients in a large bowl.

I made myself a little workstation on my kitchen table. I had a piece of wax paper, water, the bowl of meat, the wonton wrappers and a try to place the finished product. I would set up 3 rows of 4 wrappers, place 1/2 tbsp. of meat (depending on the size of the wrappers you bought) wet two of the sides of the wonton with water and fold the wonton into a triangle, then wet the longer sides and fold them up. There are different ways of wrapping the wontons, but make sure they are well sealed so the meat doesn’t come out when you cook them. I repeated this till I got through all the meat I had.

Once your wontons are all together you can freeze them in batches or bag them right away if you don’t have the freezer space. For individual meals or appetizer for two people, I bagged them in packages of 8 and for two people meal, I bagged them in packages of 16. My wonton yield was 175 wontons. I spent $22.00 coming out to .13 cents a wonton, and 21 individual meals.

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Broccoli Chicken Pasta in Light Cream Sauce

Broccoli chicken pasta in white sauce with a healthy twist! I love creamy white sauces, but most of the time they aren’t so good for you! This sauce is actually made of chicken broth and cream of broccoli soup. It was really easy and didn’t create a lot of dishes, which is always a win in my books!

Ingredients

  • 1-2 boneless skinless skinny breasts
  • 2 teaspoons avocado oil
  • 1 3/4 cup chicken broth
  • 2 cups chicken broth
  • 1 can Campbell’s creamy broccoli soup (low sodium if you can find it)
  • 1-2 heads broccoli, more if desired
  • 2 garlic cloves, minced
  • 1 teaspoon pepper
  • 1 cup shredded cheese (Optional)

Directions

Heat skillet and add avocado oil. Cook until the chicken is no longer pink. While your chicken is cooking you can boil water and semi- cook your noodles, or you can add the noodles in the next stop. Add broth, soup, noodles, broccoli, pepper, and garlic. Reduce heat to simmer until noodles are tender about 15-20 minutes. If the noodles weren’t pre-cooked the mixture will have to simmer longer. Once it’s ready to add the cheese if desired. Mix, Serve, and Enjoy!

 

 

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Roasted Garlic Shrimp on Asparagus & Peppers

Each New Year we always tell ourselves that we will achieve better eating habits. We don’t have to wait for a new year to change these habits. Changing things slowly to make them work with our lifestyle is what is important.

I realize how frequently I say, “This recipe is my favorite.” I think this is due to the fact that I just love food so much! When you make something so tasty with pure whole ingredients it’s difficult not to feel like every recipe is your favorite.

This recipe has a light sauce but still delicious. I suggest you make extra because you’ll probably want to take some for lunch the next day it’s so good!

Ingredients

  • 4 teaspoons extra-virgin olive oil, divided
  • 2   large red bell peppers, diced
  • 2 pounds asparagus, trimmed and cut into 1-inch lengths
  • 2 teaspoons freshly grated lemon zest
  • 1/2 teaspoon salt, divided
  • 5 cloves garlic, minced
  • 1 pound raw shrimp, (26-30 per pound), peeled and deveined
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup of white wine (if you don’t have white add another half cup of chicken broth)
  • 1 teaspoon cornstarch
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley

Directions

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4-teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4-teaspoon salt. Cook, stirring until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

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Three Cheese Garden Vegetable Pizza

Three Cheese Garden Pizza – Yum! When I moved out my mom gave me a pile of recipes and I’ve been sorting through them for a little over a year now. Please don’t judge,  she gave me a lot of them!

During my search through the many recipes, I found this & I figured it’s probably way healthier than any of those frozen pizzas I used to keep in my freezer. I could also pack it with fresh veggies! This can also make a great appetizer!

I’ve also made flatbread pizzas like this. Instead of using pizza crust I used large tortillas. Quantities of what I put on the tortillas were obviously much less, however, sometimes it’s more practical if you’re cooking for one or only have tortillas!

Ingredients

  • 1 package of refrigerated pizza crust
  • 2 cloves of garlic, minced
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 4 cups of thinly sliced vegetables, such as tomatoes, mushrooms, onions, zucchini
  • 1/4 cup parmesan cheese, finely grated
  • 1 tsp Italian seasoning

Directions

Preheat oven to 400 degrees. Roll out pizza dough to a 12-inches/30cm circle, using a slightly floured roller. Bake for 5-7 minutes or until slightly browned. Remove from oven. Mince garlic spread over crust. Sprinkle mozzarella and cheddar cheese over the crust. Garnish with vegetables of choice. Sprinkle Parmesan cheese and Italian seasoning over vegetables. Back for 15-18 minutes.

Approx. 8 servings.

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Chicken & Broccoli Braid

When I was growing up my mom had decided to become a Pampered Chef rep. I was fairly young at the time and certainly was not into cooking or learning about all the tools she was showing, but I do remember loving tagging along side to go to the party’s cause they always made all this amazing food.

There was a few recipes that she made over time that stood out as my favorites, and this happens to be one of them.

It’s a great appetizer for gatherings or can be used as a meal.

Ingredients

  • 2 cups cooked chicken, chopped
  • 1 cup broccoli, chopped
  • 1/2 cup red bell pepper, chopped
  • 1 garlic clove, pressed
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup mayonnaise
  • 1 tsp dill weed
  • 1/4 tsp salt
  • 2 packages (8oz each) refrigerated crescent rolls
  • 1 egg white, lightly beaten
  • 1tbsp silvered almonds (optional)

Directions

Preheat oven to 375 degrees. Chop chicken, bell peppers, and broccoli, place in mixing bowl. Press garlic over vegetable mixture. Shred cheese, add to mixture and mix gently. Add mayonnaise, dill weed, and salt; mix well. Unroll 1 package of crescent rolls but do not separate. Arrange longest side of dough across the width of the baking sheet. Repeat with remaining package of dough. Roll dough to seal perforations.  On the longest side of the baking sheet, cut dough into 1 1/2 inches apart, 3 inches deep. There will be 6 inches in the center for the filing. Spread the filling evenly over the middle of the dough. To braid, lift strips of dough cross the mixture to meet center, twisting each strip on or two turns. Continue alternating strips to form a braid. Tuck ends under seal at the end of the braid. Brush egg white over dough. Sprinkle almonds. Bake for 25-28 minutes or until golden brown. Slice and Serve!

 

Approx. 10 servings.