Summer Shrimp Stir-Fry

This meal comes straight from Pioneer Woman. Anyone else love Pioneer Woman? I love that her Food Network show is on most days around 4pm, right as I'm preparing dinner...and kids jump on the trampoline...and baby sleeps. Perfect. Just like this dish.

Combining fresh summer veggies, with garlic-shrimp, lemon and basil, this stir-fry has become a weekly dinner.

Summer Shrimp Stir-Fry (30-45 minutes) *Slightly adapted
2 tbsp. butter
2 tbsp. extra virgin olive oil
2 pounds large or extra large shrimp, peeled, deveined, no tails (I use frozen shrimp and thaw under cold water in a colander, works great)
4 garlic cloves, minced
2 large zucchini, diced
1.5 cups frozen corn
1 pint red grape tomatoes, sliced in half lengthwise
Salt and pepper to taste
Onion powder and garlic powder for seasoning shrimp
12 - 18 fresh basil leaves, cut in chiffonade
Juice of 1 lemon
Whole grain brown rice

Directions:
1. Thaw shrimp under cold water in colander. While thawing, dice zucchini and halve the red grape tomatoes. Peel garlic cloves.
2. Dry off shrimp on plate lined with paper towels. Pat shrimp dry. Season shrimp with salt, pepper, onion powder and garlic powder. (Make sure shrimp is completely thawed and dry, or you'll end up with a lot of extra liquid in your stir-fry!)
3. Melt 1 tbsp. butter and 1 tbsp. olive oil in large skillet or pan over medium-high heat. Once hot, add in minced garlic and stir around for 20-30 seconds, being careful to not burn the garlic. Add shrimp, then sauté until the shrimp are opaque, about 3 minutes.
4. Remove shrimp to a plate and set aside.
5. Add remaining 1 tbsp. butter and 1 tbsp. olive oil, and throw in zucchini. Cook for 3-5 minutes, then scoot zucchini to edge of pan. Add corn to middle, allow to cook for 3-5 minutes, and stir into the zucchini.
6. Scoot veggies again to edge of pan, add the halved tomatoes, allow to cook for 5 minutes or so, until they soften a bit.
7. Season all veggies generously with salt and pepper.
8. Throw shrimp back in, stir together, allow to warm shrimp.
9. Serve stir-fry over brown rice, add a bunch of basil, and a healthy squeeze of lemon. Yum!

Homemade and Healthy Chicken Pad Thai

Um, yes, this is so good. Like, three weeks in a row, good. Or, take-this-to-the-next-friend-who-has-a-baby-good. Or, straight from my husband's mouth, "Wow, the flavors are so good"-good.

This tasty Chicken Pad Thai has obviously made it into our regular rotation. If you have 10 minutes earlier in the day, chop your veggies and shred your chicken, stick them both back in the fridge covered, and this meal will take less than 30 minutes to put together.

Chicken Pad Thai (Katie Newell, Feeding Our Families)
For the pad thai:
8 ounces rice noodles
1 - 1 1/2 cups cooked, shredded chicken (I use a rotisserie chicken)
1 red bell pepper
2 carrots
1 small red onion
2 cups bean sprouts

For the peanut-honey pad thai sauce:
1/4 cup rice wine vinegar (I use just rice vinegar, not seasoned)
2 tbsp. peanut butter
1 inch piece of fresh ginger
3 cloves garlic
1 tbsp. and 1 tsp honey
2 tsp soy sauce
1 tbsp. sesame oil
1 tsp garlic salt
1 tsp organic sugar
1/2 tsp Sriracha chili sauce (I don't add this; just never have it)
1/4 tsp crushed red pepper (I don't add this; trying to keep "heat" at bay for kids)

Garnishments
2 green onions
1/4 cup cilantro leaves
1/4 cup roasted peanuts (I don't add, though feel free!)
Lime wedges, for squeezing

Slicing and dicing: Peel and coarsely chop 3 cloves garlic and a 1" thick piece of ginger. Thinly slice 1 red onion. Core, seed and thinly slice 1 red bell pepper. Peel and matchstick (or julienne) 2 carrots. thinly slice 2 green onions.

Prepare the peanut-honey pad thai sauce: In a mini food processor, blender, or with the good ol' whisk, blend all ingredients together under "peanut-honey pad thai sauce." Blend well.

Cook rice noodles: Cook according to package directions, then drain and rinse in cold water to stop noodles from cooking.

Make your pad thai: Heat a large deep skillet (or wok) over medium high heat. Add 1 tbsp. extra virgin olive oil and heat about 30 seconds, until shimmering. Add onions, and stir fry for 1-2 minutes. Add carrots, and stir fry for 1-2 minutes. Add bell pepper, and stir fry for 1-2 minutes. Reduce heat to medium low. Stir in bean sprouts, cooked shredded chicken, cooked rice noodles, and pad thai sauce. Toss until chicken and noodles are warm, and to distribute sauce throughout. Transfer contents of skillet to serving dish, and garnish with green onions, cilantro, peanuts (if using), and squeeze with lime wedges. Serve and enjoy!

Delicious White Chicken Chilli

Every spring has a cold day here or there. So this spring, put this white chicken chili on the list! Warm spices, tender chicken, white beans of your choice, corn, topped with cilantro (my fav), green onions (my other fav), and sharp cheddar cheese (an everyday essential, of course).

It's so easy to put together, especially if you cheat and buy a rotisserie chicken for the meat.

White Chicken Chilli (Katie Newell, healthnutfoodie.com)

From Feeding Our Families

Ingredients (Serves six, leftovers are fantastic):

For the chilli:

3     cups cooked shredded chicken, about 1 pound

3     cups prepared white beans, or two 15-ounce cans

1½  cups frozen corn kernels

4     ounce can diced green chilies (mild)

1     large yellow onion, or 2 small

4     cloves garlic

2     tbsp extra virgin olive oil

1     quart chicken broth

½    cup sour cream, or more to taste

3     green onions

¼    cup flat-leaf parsley  

 

Shredded sharp cheddar cheese for topping 

For the seasonings:
1    tbsp ground cumin
1    tsp ground coriander
1    tsp dried oregano
1    tsp sea salt
1/2 tsp black pepper
1/8 tsp cayenne

Instructions (1 hour, 20 minutes, 20 minutes active):

Prepare your ingredients:  Dice 1 large or 2 small yellow onions.  Mince 4 cloves garlic.  Thinly slice 3 green onions.  Coarsely chop ¼ cup flat leaf parsley. If necessary, drain and rinse white beans. 

In a small bowl or ramekin, combine all ingredients listed under “for the seasonings”. 

Prepare your white chicken chili:  Heat a 4-quart or larger stockpot over medium heat for about 5 minutes. While pot heats, use a hand held blender or mini food processor to puree 1½ cups beans with 1 cup of the chicken broth (this will help thicken the soup). When pot is hot, add 2 tbsp extra virgin olive oil and heat an additional 30 seconds, until oil shimmers. Add diced onion and garlic and saute for about 6 minutes. Add combined seasonings and stir continuously for 2 minutes, being mindful not to let the spices burn. Add remaining chicken broth, shredded chicken, whole beans, pureed beans, frozen corn, and green chilies to pot. Increase heat to bring just to a boil. Once boiling, reduce heat to medium-low and simmer for about an hour.  Remove from heat. Stir in green onions, parsley, and ½ cup or so of sour cream. 

Getting it in the table: Ladle soup into bowls. Top with cheddar cheese. Serve with your favorite whole grain crackers, fruit, or cut up veggies and dip. Enjoy!

Notes: This is a very flavorful soup, but has very little heat. This makes it super kid-friendly. Our entire family looks forward to this simple dinner. Vegetarians, omit the chicken and use vegetable broth in place of chicken broth. This dish is naturally nut-free and gluten-free. If you choose to double the recipe to freeze for a future dinner, freeze the second batch of soup before you stir in the sour cream (to prevent the cream from curdling when reheated). If you forget and add the sour cream, reheat the soup at just over medium low, no higher.

Spinach Meatballs with Homemade Marinara

Don't you love when you can sneak veggies into a delicious meal? This recipe uses an entire bag/carton of fresh spinach! My family loves this dish. It also makes enough for another night's dinner...or freeze the meatballs and use next week...or make meatball sliders...so many options!

Thanks again to my friend, Sabrina, for sending me this recipe. She has a big family as well, so she knows how to cook for them!

Spinach Meatballs (slightly adapted from Skinnytaste.com)

Ingredients:
1 lb ground beef
5 oz fresh spinach (one bag/carton)
2 slices bread (I use older sourdough, any can do)
1 large egg, beaten
2 cloves garlic, minced
2 tbsp. fresh parsley, chopped
1/2 cup parmesan cheese
salt and pepper
1 tbsp. olive oil

1. Give entire 5 oz of fresh spinach a rough chop. Steam spinach in microwave for about 1 1/2 minutes until it is warm and slightly wilted.
2. Add to mixing bowl: ground beef, wilted spinach, beaten egg, garlic, parsley, parmesan cheese, healthy dose of salt and pepper (about 1/2 tsp of each). Barely wet bread with water, squeeze out excess water over sink, and crumble bread into mixing bowl. Mix all with hands until thoroughly combined.
3. Using tablespoon, scoop out meat, and form small meatballs (each is about one tablespoon in size, possibly slightly bigger).
4. In large skillet or nonstick pan, heat 1 tbsp. olive oil. Add as many meatballs as you can without them touching each other. Allow meatballs to cook and get a nice sear, then turn to other side. Continue to turn meatballs every 3-5 minutes until all sides are browned and centers are pretty much cooked through.
5. Place meatballs on paper-towel lined plate. Freeze half if you want. Save the rest to cook for 15-20 minutes in the below homemade marinara sauce.

Homemade Marinara Sauce
Ingredients:
1 tbsp. olive oil
3 cloves garlic, minced
28 oz can crushed tomatoes
1/2 yellow onion (or one small onion), chopped
1 bay leaf
1/2 tsp. oregano
3/4 tsp. dried basil
1/2 cup chicken broth
1 tbsp. fresh basil, chopped
salt and pepper, to taste

1/2 package of angel hair pasta (or full package if feeding a crowd)

1. Heat olive oil in skillet (skillet needs to have a lid or cover). Add chopped onion and allow to cook until translucent. Add garlic and sauté for a couple minutes (don't let garlic burn!). Season with a little salt and pepper (if you have a little red wine, deglaze pan with about 1/4 cup red wine, and allow alcohol to cook off).
2. Add tomatoes, bay leaf, oregano, dried basil, chicken broth, and season with salt and pepper. Cover and simmer for 10 minutes.
3. After 10 minutes, add meatballs, simmer for another 15-20 minutes.
4. Meanwhile, bring pasta water to a boil, and cook angel hair noodles as directed.
5. Finish marinara by adding in remaining 1 tbsp fresh basil. Remove bay leaf.

Serve all together and enjoy!

Pumpkin (Butternut Squash) Lasagna

I am a huge fan of this cookbook, Feeding Our Families, by Katie Boyer Newell. She spoke at my mom's church MOPs group a couple years ago. She strives to feed her family healthy, whole foods. And, everything I have made from her cookbook has been a WINNER. This is the first recipe of many...

This lasagna adds another veggie - butternut squash - into your normal lasagna, which is absolutely delicious with Italian turkey sausage and sage. Yum! I can make THREE meals out of this recipe. One 9x13" pan (which equates to two nights in my house) and then a 8x8" pan to freeze.

A couple tips:

• Roast your butternut squash earlier in the day, cover and save in fridge
• Put together your turkey sausage and cheese mix earlier in the day, cover and save in fridge

Doing those two things earlier in the day will make your assembly go fast!

This is part of our regular rotation - my husband and kids love it!

Pumpkin (Butternut Squash) Lasagna
(Katie Boyer Newell, http://healthnutfoodie.com/ )

Turkey Sausage & Cheese Mix
2 lbs Italian sausage (I use mild Italian turkey sausage)
1 red onion
4 cloves galic
⅔ cup gorgonzola (I have used extra sharp cheddar cheese here)
1 tbsp extra virgin olive oil
1 tsp dried thyme
½ tsp sea salt
½ tsp fresh ground black pepper

Butternut Squash & Ricotta Mix
2 cups pureed pumpkin or butternut squash (or one can) I chop up butternut squash, roast with olive oil, salt and pepper, and puree earlier in the day
1 cup ricotta cheese
2 eggs
1 cup shredded mozzarella cheese
½ cup Parmigiano-Reggiano cheese
½ tsp nutmeg

Marinara Sauce
24 – 25 oz jar of your favorite tomato pasta sauce (Barilla basil and tomato)
15-ounce can tomato sauce (or homemade)

12 lasagna noodles
¼ cup fresh sage leaves OR same amount of fresh basil
1 cup shredded mozzarella cheese
2 tbsp Parmigiano-Reggiano cheese
½ tsp fresh ground black pepper

Instructions (90 minutes, 30 minutes active.):
Preparations: Preheat oven to 425 degrees. Peel and cube butternut squash into small cubes. Coat lightly with extra virgin olive oil, season with salt and pepper. Place butternut squash on baking tray, and roast for about 25-35 minutes, turning them over about halfway through. Butternut squash should be soft enough to puree when done roasting. Put squash in bowl and set aside. (You can do this earlier in the day)

Dice 1 red onion and 4 cloves garlic. Set aside. Stir together 1 jar of your favorite pasta sauce with 1 can of tomato sauce. Set this aside as well. In a small bowl, whisk 2 eggs. Add the eggs, 2 cups butternut squash and 1 cup ricotta cheese to a food processor or mixing bowl. Turn food processor on until ingredients are combined. When well combined, stir in 1 cup shredded mozzarella, ½ cup Parmigiano-Reggiano, and ½ tsp nutmeg.

Brown your sausage: Heat a large deep skillet over medium high heat for about five minutes. When hot, add 1 tbsp extra virgin olive oil and heat an additional 30 seconds, until oil shimmers. Add sausage, onion, and garlic to skillet. Season with 1 tsp dried thyme, and ½ tsp each sea salt and fresh ground black pepper. Brown sausage for 5 – 7 minutes, breaking into crumbles as it cooks. When sausage is no longer pink, turn off heat. Stir in ⅔ cups gorgonzola cheese just until melted.

Cook lasagna noodles: Per package directions. Rinse with cold water to stop noodles from cooking.

Assemble your lasagnas: Pour ¼ – ½ cup tomato sauce on the bottom of baking dish(es). (I can make one 9x13" dish, and one 8x8"). Place lasagna noodles on the bottom of each dish. Layer ¼ of the sausage mixture (eyeball it), ¼ of the pumpkin and cheese mixture, and ¼ of the sauce in each dish. Repeat with another 2-3 layers of noodles, sausage, pumpkin and cheese mixture, and sauce. To final layer, top dish with an additional ½ cup mozzarella, 2 tbsp torn sage or basil leaves, 2 tbsp Parmigiano-Reggiano, and ¼ tsp black pepper. I have been known to add more cheese, even extra sharp cheddar to the top! Cover tonight’s dinner with foil and refrigerate. Transfer disposable 8 x 8 to a labeled and dated freezer bag, and freeze.

To bake your lasagna: Preheat oven to 350 degrees. When oven is hot, place foil covered lasagna in oven and bake for 45 minutes. Remove foil and bake for an additional 10 minutes, until cheese is hot and bubbly. Let lasagna rest for 5 – 10 minutes. Serve and enjoy! (When baking your lasagna from frozen, please allow an extra 30 – 40 minutes covered baking time.)

Pan-Seared Steak with Sauteed Mushrooms & Onions

My husband had waited long enough. It was due time for steak night. We used to eat steak once a week, but decided we both needed to eat a little healthier...so we cut back for a while. Needless to say, he was really excited last night!

This is a simple topping for a pan-seared steak, but it seems to take it to the next level. For an extra special treat, I cooked my hubby's fav steak - ribeye - and for me, a tenderloin.

Pan-Seared Steak with Sauteed Mushrooms & Onions
steaks of your choice (ribeye, tenderloin, sirloin, etc.)
3 tablespoons butter
salt & pepper
onion powder
garlic powder
2 tablespoons olive oil
5 oz. pack of mushrooms (baby portabellas are delicious, but any mushy will do)
1 medium yellow onion, chopped (you could also use shallots)
1/2 teaspoon balsamic vinegar
1/2 teaspoon Worcestershire sauce

Directions

1. Season steaks with salt, pepper, onion powder and garlic powder.
2. Put butter in nonstick pan and heat to medium-high. Add steaks to pan and once there's a nice sear, turn down the heat to medium (so you don't burn the bottom of the steak). Cook to your preferred doneness (roughly 3-4 minutes per side, depending on how thick the steak is), turn up the heat again and sear the other side. Then, bring the heat down and let the steak finish cooking.
3. Remove steaks and tent with foil.
4. At the same time, add 2 tablespoons olive oil to another nonstick pan or skillet, bring to medium heat. Add mushrooms and onions, and season lightly with salt and pepper. Saute for 2-3 minutes, until onions begin to get translucent. Add 2 tablespoons butter and continue sauteing for another 5 minutes. 
5. Add balsamic vinegar and Worcestershire sauce and stir. Season lightly with more salt. Taste, and add more of the vinegar or Worcestershire, if needed. Continue cooking until onions are translucent and mushrooms are soft.
6. Serve steaks with sauteed mushrooms and onions on top.

Mild Chicken & Black Bean Enchiladas

This recipe came about when I saw black beans in my pantry and wanted to try something new. I meshed a few recipes together to use what I had, and after a few tries, this is what is the family pleaser. It is a mild mexican dish, so the next time I make it, I'm going to try adding some heat!

Mild Chicken & Black Bean Enchiladas
1 can cream of chicken soup
½ c. light sour cream
1 medium onion, chopped
1 garlic clove, minced
½ tsp. cumin
½ tsp. chili powder
garlic powder
onion powder
2-4 chicken breasts (OR 2-3 cups shredded rotisserie chicken)
¾ can black beans, drained and rinsed
1 c. cooked brown rice
2 tablespoons fresh cilantro, chopped
2 c. cheddar cheese
whole wheat tortillas
salt & pepper

1. Mix cream of chicken soup and sour cream together in bowl, put aside.
2. In a large nonstick pan, saute onions in 1 tablespoon olive oil for 3-5 minutes, until soft. Add garlic and saute for 1-2 minutes.
2. Meanwhile, cut up chicken into 1 inch cubes and season with salt, pepper, garlic powder and onion powder. Add chicken to pan and cook on med-high heat, stirring occasionally. When almost done, put cumin and chili powder in, and cook, stirring occasionally.

OR - shred meat from rotisserie chicken, place in pan with onions and garlic, add cumin, chili powder.

3. Add black beans, rice and 3 heaping tablespoons of soup mixture. Stir together. Stir in cilantro and 1 1/2 teaspoons salt.
4. In 9x13” pan, put a thin layer of soup mix on bottom of pan.
5. Layer the tortilla with cheese, chicken mix, cheese. Wrap up the tortilla and place in pan seam side down. Repeat with each tortilla.
6. Spread a thin layer of soup mix on each enchilada and sprinkle with cheese.
7. Cook in 350 oven, 15 minutes covered, 5-10 minutes uncovered until cheese is melted and bubbling.

Maureen's Aussie Spaghetti Noodles

An Australian family tradition going back a couple generations, these Spaghetti Noodles are just bursting with chunky tomatoes and fresh herbs. Use medium shell pasta so the made-from-scratch sauce gets into those pasta pockets. This meal feeds a large family, or provides leftovers for a couple days. The sauce can be used in a variety of pasta dishes - manicotti, lasagna, and others.

Thanks to my mother-in-law, Maureen, for this delicious recipe.

Maureen's Aussie Spaghetti Noodles
1 large onion, finely chopped
2 tablespoons olive oil
4-5 cloves garlic, finely chopped or minced
1 pound ground beef
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup red wine (optional)
1 heaping teaspoon dried sweet basil
1 heaping teaspoon dried oregano
2 bay leaves broken into halves
1 1/2 teaspoon sugar
6 ounce can (approx) tomato paste
2 cans of diced Italian tomatoes
1 can of tomato sauce
1/2 cup stock or water, approximately
½ cup fresh parsley, finely chopped
1/2 cup fresh basil, rolled and roughly cut into strips
salt & pepper, to taste
1 pound pack pasta shapes (medium shells or spirals)
2 cups grated sharp cheddar cheese
1/2 cup shredded parmesan cheese

Directions

1. Using a skillet (that has a lid), heat olive oil then gently sauté chopped onions until they are transparent and soft. Season with salt and pepper.
2. Add minced garlic then cook together for 1-2 minutes. Don't let the garlic burn.
3. Raise heat, then add ground beef to skillet, using a spatula to press and separate the meat while it is browning. Season beef with a dash of salt, pepper, and the onion and garlic powder. Allow meat to completely brown.
4. Deglaze the pan by pouring in 1/2 cup of red wine, stirring, allow to cook 1-2 minutes.
5. Stir in tomato paste and cook for 1-2 minutes while stirring.
6. Pour in cans of tomatoes and can of tomato sauce, including all the juice, and stir well.
7. Add in dried oregano, dried basil, sugar, bay leaves, and season with salt and pepper.
8. Add stock/water and stir. Allow sauce to bubble, then reduce heat and cover.
9. Simmer covered for approximately 30 minutes, stirring occasionally to ensure sauce doesn't stick to pan.
10. Meanwhile, heat up a large pot of water, allow to boil. Cook pasta noodles and drain, and put back into pot. Set aside until sauce is done.
11. When sauce is cooked, remove bay leaves. Then, pour sauce into the pot of noodles. Add fresh parmesan, fresh basil, fresh parsley and mix together. Taste - season with salt and pepper if needed. Then, top with extra sharp cheddar cheese.


Serve and enjoy!