Tag Archive: Easy


SAM_3109

3 packages Stonefire Naan Bread (I used garlic)

12 eggs (fresh from a farm my daughter and son-in-law just purchased!)

1/4 c. sour cream

2 Tbsp. minced dehydrated onion

1/2 tsp. salt

2 packages fully cooked turkey sausage links

2 c. shredded Monterrey Jack cheese

Whisk eggs, sour cream, onion, and salt together.  Soft scramble and set aside.  Keep it a little liquidy.

SAM_3103

Place naan on baking sheets lined with foil and sprayed with coconut oil.

Top with egg mixture.

SAM_3104

Chop defrosted sausage into small pieces and top egg mixture.

SAM_3105

Sprinkle with shredded cheese.

SAM_3107

Bake at 350 for 15-17 minutes.

SAM_3033

A friend surprised me with a ham on Easter, so I threw together this yummy meal.

Glaze:

1/2 c. maple syrup

2 Tbsp. brown sugar

2 Tbsp. Dijon mustard

1 large can crushed pineapple in juice, drained reserving juice

Put pineapple in the bottom of a 13 x 9 baking dish, place ham cut side down on top of pineapple, and pour reserved juice over ham.

Cook ham according to package directions.   I did mine tented with foil for about an hour at 300 F before removing the foil and putting on the glaze.  Then I poured the mixture of maple syrup, brown sugar and mustard over ham and raised the temperature to 400 F.

After putting glaze on ham, cut up zucchini into cubes and toss with salt, pepper, and olive oil to taste.  Do the same with the cubed butternut squash.

SAM_3032

Spread vegetables on two small baking sheets and when you remove the ham from the oven, pop them in.  Lower the temperature to 325.  They will take about 20 minutes.

Put water on to boil for spaghetti.  Add minced garlic and salt to water.

The veggies and spaghetti were all done almost at the same time.

Toss the drained spaghetti with a little butter, and then toss with the zucchini and squash.  I kept them separate because I have a finicky eater who hates squash!

 

 

sam_2803

4 lb. boneless skinless chicken thighs

2 pouches Frontera Fajita sauce

Yellow Rice, cooked according to directions

2 cans low sodium black beans, drained

1 package frozen seasoning vegetables

Marinade chicken in sauce at least 30 minutes.

Bake at 350F 35 minutes or until internal temperature reaches 165F.

Meanwhile cook rice in rice cooker.

Cook seasoning vegetables in a little olive oil until softened.  Add in beans and heat over low until chicken is done.

Frontera is Rick Bayless’ brand.  This is the second product I have tried, and I am sold on his ability to create amazing flavors.  Everyone agreed that the chicken was delicious.  I am running to my local grocery store tomorrow to stock up while the Frontera sauces are on a BOGO deal.

SAM_2391

1 large pork roast, rubbed with seasonings of choice

I used:

  • 2 teaspoons freshly ground black peppercorns
  • 2 teaspoons yellow mustard seeds
  • 1 teaspoon ground cumin
  • 3 tablespoons paprika
  • 2 tablespoons brown sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper

 

SAM_2390

Place spinach, chard or other greens in bottom of large crock pot.  Chop onion and carrots and place on top of greens.  Pour 1/4 bottle Trader Joe’s Spicy Peanut Vinaigrette over veggies.  (you may want to add some red pepper flakes, as the “spicy” is overstated.  Still delicious though and smells wonderful while it’s cooking).

Place roast on top of veggies.  Cook on low 8-10 hours.  Shred and add the rest of the dressing in and cook on high for 30 minutes.

Cook udon noodles according to directions.  Toss with shredded pork.

I served this with some leftover butternut and acorn squash and a broccoli slaw.

Trader Joe’s writes that this delicious dressing is made in California with golden Champagne vinegar, sweet Anjou pear purée, tangy bits of creamy Gorgonzola cheese and hints of cinnamon and brown sugar.  I marinated chicken cutlets in it and froze them.  I thawed them and baked them tonight.  I like to roll my chicken cutlets to keep them moist.

I baked them at 325 for 25 minutes.  Meanwhile I browned onions, peppers and garlic in olive oil.  I added in 2 cups of pearl couscous, and cooked until that was golden as well.    Add 3 1/2 c of boiling water.  Cover and simmer for 10 minutes.

Healthier than our usual fare.  I will be working on providing nutritional information as much as possible.  My son in law is counting carbs, so we always will be paying attention to that.  He is to limit his carb intake to 35 to 45 mg per meal.

1/3 c. of couscous has 39 g.

The dressing nutritional info is as follows:
champagne pear vinaigrette nutrition info

Happy healthy eating!

SAM_2340

Ingredients

1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese (I used a little less)
1/2 cup dry white wine
3 tablespoons unsalted butter, diced

1 tsp. Tuscan seasoning (the original recipe calls for salt and pepper, but stock is already salty enough.
SAM_2337
Directions

Preheat the oven to 350 degrees.

Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.

SAM_2338
I cooked this alongside some baked boneless chicken breasts that I had marinated in Braswell’s of Georgia Vidalia Onion and Summer Tomato Salad Dressing.  Both take 45 minutes at 350 so it was perfect!!
SAM_2341
Meanwhile, I sauteed some onions and chopped squash on the stovetop to serve with it.
SAM_2339
This was hands down the easiest recipe for risotto I have ever made!  Thank you Ina Garten.

SAM_2245

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
8 sandwich cookies
1 c. semi-sweet chocolate chips
Heat oven to 350.
Line baking sheet with parchment or foil.
Separate crescent dough into 8 triangles.
Place cookie on wide end of the triangle and wrap dough around cookie to completely seal it in.
Sprinkle with chips.
Bake approximately 12 minutes until golden brown.
There are so many things you can wrap in a crescent.  My daughter Olivia made treats the other day filling them with nutella and marshmallows, cookie butter and marshmallows, and pumpkin pie filling and marshmallows!

Thai Chicken, Buffalo Cauliflower and Smashed Yukon Gold Potatoes

  • 1 cup water
  • 1 cup all purpose flour
  • 2 tsp garlic powder
  • 22 oz (6 1/2 cups) cauliflower florets
  • 3/4 cup Franks Hot Sauce
  • 1 tbsp melted unsalted butter

Preheat oven to 450°F.

Cover baking tray with foil and spray with coconut oil spray.

Combine water, flour, and garlic powder in a bowl and stir until well combined.

Toss cauliflower pieces in the flour mixture until well coated and place on the baking sheet; bake for 20 minutes.

While the cauliflower is baking, mix  hot sauce and butter in a small bowl.

Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 minutes.

SAM_2234

3 packages Villa Ravioli cheese tortellini (12 oz. each)

2 jars alfredo sauce

1 lb. chorizo

1/2 sweet onion

shredded pepper jack cheese

  1.  Brown chorizo and chopped onion in a skillet.
  2. Meanwhile, cook tortellini according to package direction.
  3. Drain meat and mix in alfredo sauce.
  4. Combine with cooked, drained tortellini and pour into a 13 x 9 baking dish.
  5. Sprinkle with shredded cheese and bake at 425 for 15 or 20 minutes until cheese melts.

If you make it ahead and refrigerate or freeze it, I would lower the temperature, cook longer, cover with foil for a while and put the shredded cheese on top at the very end.  I did mine this way because I was in a hurry.  From start to finish, this took less than 45 minutes.

This was a hit.  So many variations and add-ins would make for a great dinner – Any type of ravioli or tortellini, any type of sauce, any type of meat, any type of cheese!  Add in zucchini or yellow squash, peppers, beans – you get the idea!!!

Chipotle Bourbon Chicken (second time)

My daughter, Olivia, who had the baby (Konnor) on Wednesday, came home from the hospital Friday.

11949404_1080938091931375_4163035949302295550_n

I wanted to contribute, so I went over with a second Little Big Meal deal I bought and made them dinner.  She sent me a sweet thank you today, as she eats some of the leftovers.  I decided that what it needed was fresh vegetables cut bigger than the frozen seasoning veggies I had used, and more beans, so I added in cannellini beans too.  It was way better!

Here goes . . .

24 oz. cubed chicken (again I cut it smaller)

1 packet Hak’s Chipotle Bourbon sauce

Cooked brown rice

LittleBigMeal_Sept2015

My add ins:

1 large sweet onion, sliced

1 bag small sweet peppers, sliced

2 Tbsp. canola oil

1 can garbanzo beans, drained

1 can cannellini beans, drained

1 32 oz. container vegetable broth

  1.  Bring vegetable broth to a boil.  Add in 2 c. brown rice.  (The package that comes with a deal leaves you enough for another night)
  2. Heat oil in skilled and brown chicken over medium heat, just until no pink shows.
  3. Meanwhile, slice veggies.
  4. Remove chicken from skillet and add in veggies.  Cook until soft.
  5. Place chicken on top of veggies.
  6. Top with beans.
  7. Top with sauce.
  8. Stir gently and simmer until rice is done.
  9. Serve with the salad that comes with it, or save it for another night.
  10. Enjoy the cookies and tea that come with it too!  This is the best Little Big Meal so far.  I can’t wait until next Thursday!!
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