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8 naan bread

1 bottle ranch dressing ( I used vegan for my lactose intolerant son)

1 lb. Thick sliced bacon, cooked and cut up in 1/4 inch pieces

4 boneless skinless chicken thighs cooked in teriyaki and shredded.

3 cooked Yukon gold potatoes, thinly sliced

3 small red onions, sliced and caramelized

1 pouch Vegan mozzarella style shreds

Place naan on baking sheets.

Spread each with ranch dressing.

Top with chicken, bacon, potatoes, onions, and potatoes.

Sprinkle with ch÷we and bake at 350 F 20 minutes.

Incredible!!!

I bought what I thought was a Thai ginger sauce. It turned out to have vegetables in it. It still worked well in my recipe though!

First time I used this. It was yummy, but I added some curry to give it more of a bite.

3 Large boneless skinless chicken breasts, cut in 1 inch cubes, seasoned with a little salt and pepper.

2 peppers (I used one red, one yellow), roughly chopped

1 large onion, roughly chopped

2 Tbsp. olive oil

2 pouches curry sauce.

  1. Put some rice on to cook. I made 6 cups of Jasmine rice, since the boys love their rice. Hint: I always season the water well and put in minced garlic and butter for amazing tasting rice!
  2. Cook onions and peppers in oil in a large skillet until softened.
  3. Add chicken to skilled and cook until golden brown.
  4. Add sauce pouches, and simmer until internal temperature of chicken is 165 F. Mine took about 15 minutes.

The variations of this are endless. You can add in just about any vegetables you want. It’s a good way to use up leftover veggies. It works well with other meats too! You can throw it in the crockpot to keep it warm if your family’s like mine and we’re not always ready to eat at the same time. You could add the rice in to the sauce in the crockpot, but it can get mushy. Even if the rice is cooled down, putting the hot sauce over it is enough to bring it up to a nice temperature to eat.

2 lb. ground meat

1 large onion chopped

4 c. carrots, green beans, peas, mushrooms – use whatever you have.

2 c. homemade or store bought gravy

2 Tbsp. Oil for roasting veggies

2- 3 tsp. Seasoning mix.

Toss vegetables with oil and spread on sheet pan. Bake in 350 oven until crisp tender. You could also cook these in with the meat. Both work, but we like the roasted flavor when they are done in the oven.

Brown meat in large skillet or dutch oven.

Add in vegetables and gravy.

Pour into 13 x 9 baking dish prayed with coconut oil, and top with frozen tater tots.

Increase oven temperature to 400, and put on the top rack.

Bake 25-30 minutes or until tots are crispy and golden.

I bought salt and vinegar aioli on sale, but it wasn’t a hit with the kids. Rather than let it go to waste I made it into a marinade.

1 c. salt and vinegar aioli

1 Tbsp. balsamic vinegar (I used fig infused)

3 Tbsp. capers and brine

Mix and marinade 2 lb. Chicken tenderloins at least 30 minutes or overnight.

Place in 13 x 9 baking dish and bake at 375 F for 30 minutes or until internal temperature is 165.

I served this with yellow rice, black beans, and garlic toast. Yummy!

I served fried tofu with rice noodles in spicy peanut sauce and roasted veggies. Yum!

2 packages extra firm tofu pressed and cut into cubes

1/4 cup liquid amino

1/4 cup corn starch

1 Tbsp. Garlic powder

1 tsp. Pepper blend

1 c. oil of choice for frying

Marinade tofu cubes in aminos. The tofu will absorb the liquid.

Mix corn starch and seasonings and toss gently with tofu.

Heat oil in large nonstick skillet and have pan with wire rack ready to drain cooked tofu.

Fry until golden and crispy. Drain on wire rack.

I roasted bok choy, broccoli, red peppers, green onions, and snow peas.

I served it up over rice noodles tossed with spicy peanut sauce (store bought)

This is a perfect way to serve ’empty the fridge’ chili or leftover taco meat or pulled pork. Just about any leftover protein will do!

Empty the fridge/weeknight last minute chili:

1 jar salsa

1 can black beans, drained

1 can cannelini beans, drained

1 can white corn, drained

4 c. cooked meat or vegan crumbles

Combine ingredients and cook 20- 30 minutes over medium heat or in the crock pot if you make it ahead.

To serve: crumble chips in bottom of bowl. Top with chopped iceberg or romaine. Spoon chili over salad and add a dollop of sour cream. Yum!!

Mixed Berry Crisp

We got some berries in our Misfits order that didn’t travel so well and were mushy. Rather than let them go to waste, I decided to make a cobbler.

Filling:

8 C. Berries

1/2 C. Sugar

1/2 C. Flour

2 tsp. Lemon juice

Combine and place in 13 x 9 baking dish sprayed with coconut oil.

Topping:

1 1/3 c. Flour

1/2 tsp. Baking soda

1/2 tsp. Baking powder

Pinch salt

1 1/3 c. Oats

1 C. Brown sugar

1 1/2 c. Melted butter

Combine topping ingredients and crumble evenly over berries.

Bake at 350F 45 to 50 minutes.

My kids will eat this as often as I will make It!  Super easy so it’s a great week night meal.

1 jar kimchi

3 1/2 c. Jasmine rice

5 1/4 c. Water

1 lb. Thick sliced bacon

12 eggs

Place bacon slices in two 13 x 9 baking dishes and place in 350F oven.

Place rice and water in large pan to cook.

Break eggs into individual custard cups to have them ready.

The bacon and rice will finish at the same time.  20- 25 minutes. Turn rice off and let star with lid on.

Remove bacon from baking dishes, leaving bacon grease in them. Drain and cool bacon on paper towels.

Turn oven up to 400 F

Chop up kimchi and place on top of rice.

Chop up bacon on top of rice and pour in al but 1 Tbsp. Bacon grease from both baking dishes. Mix rice well, and split among the 2 baking dishes.

Spread out rice and make 6 wells with the back of a large spoon in each dish. Place in oven and bake for 10 minutes

Remove baking dishes and pour eggs into wells and return to oven until set, about 8 minutes.

Top with sriaccha if desired.

I made some secret sauce for last night’s turkey burgers. I had about 1/2 cup left and decided to Marinade boneless skinless chicken thighs in it. It was a little thick, so I thinned it out with Italian dressing. I served it with roasted potatoes, golden beets, cauliflower, and baby Bella mushrooms.

Secret sauce:

1/4 c. Mayonnaise

2 Tbsp. Sweet pickle juice

2 Tbsp. Ketchup

1 tsp. Horseradish

1 tsp. Smoked paprika

1 tsp. Garlic powder

Combine and refrigerate.

I combined the leftover secret sauce and 1/4 c. Italian dressing and marinaded the thighs. They bake up beautifully in the marinade.

Meanwhile, I prepped some veggies to roast.

I preheated the oven to 400 F. And tossed the veggies to roast with olive and coconut oil with a home blended seasoned salt.

I like to cook mushrooms on the stovetop. I toss 8 oz. of quartered baby Bella with 1 tsp. Seasoned salt and 1/2 c. Water over medium heat.

The chicken and veggies in the oven will take 35 to 45 minutes. The mushroom take about the same.

When veggies in the oven are tender, I put a few Tablespoons of butter in each baking dish. When the water with the mushrooms is almost gone, I add 2 Tbsp. Butter with them too.

I cut up the chicken into 1 inch cubes and put back in the oven for the sauce to thicken.

Anytime I see a good sale on an interesting salad dressing, I like to try it out as a marinade. Citrus Zest dressing by The New Primal is perfect for a Spanish inspired dinner featuring chicken, yellow rice, black beans, corn and plantains.

I marinade chicken breasts in the dressing and everyone loved it.

1 bottle Citrus Zest dressing

3 large skinless boneless chicken breasts

Simply bake at 375 F for 40 minutes.

I heated the beans and corn on the stovetop while the chicken baked.

I also cooked the rice while the chicken baked.

I put frozen plantains in the oven for the last 25 minutes of the chicken baking.

It all came together beautifully with no fuss! A great weeknight meal.

The Pinay Ajumma

just sharing

@myfoodswings

Different moods, Different foods :)

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