Sorry, I made these on whim when visiting the parents and forgot to take a pic! Got the recipe from Kalyn’s Kitchen though, so if you need pics they have plenty. Please note that I’ve slightly altered the recipe however. This is a healthy, gluten free option.
- Sauce Ingredients:
- 2-3 tsp olive oil
- 3 garlic cloves (or garlic powder)
- 1 can (14.5 oz) petite diced tomatoes or 2 cups peeled and diced fresh tomatoes
- 1/2 tsp dried Italian seasoning
- 1/4 tsp dired oregano
- Additional Ingredients:
- 1 large eggplant
- 1 Tbsp salt
- 2 Tbsp olive oil
- 2 tsp dried Italian seasoning
- 10 large basil leaves cut or 2-4 Tbsp dried basil
- 1/3 cup Parmesan
- 1/3 cup low-fat mozzarella blend or fresh mozzarella
- red pepper flakes for taste
- Cut off and remove both sides of the eggplant. Peel the eggplant (you can keep the skin on but I personally do not enjoy the tough skins). And then cut the remainder of the eggplant into 3/4 inch thick slices. Sprinkle both sides of the eggplant generously with salt and then lay on a paper towel to draw out the liquid. Let sit for 30 minutes. Half way through preheat oven to 375 degrees F.
- Also while the eggplant sits, make the sauce. Heat the 2-3 tsp olive oil and saute the garlic. Add the petitie diced tomatoes, dried Italian seasoning, and oregano. Cook and let simmer until thickened. If needed, add water.
- Once eggplant is dried pat water with paper towel. Spray a cooking sheet with olive oil and lay the eggplant on it. Brush the tops of the eggplants with more oilive oil and sprinkle Italian seasoning on them. Roast the eggplant for approximately 25 minutes. Don’t let the eggplant become mushy or lose shape.
- While the eggplant cooks, slice the basil (if fresh) and mix parmesan and mozzarella cheese (if not fresh). When eggplant is cooked, remove from oven and turn the broiler on. Spread a few tablespoons of the sauce on top of each slice of eggplant, basil, and top generously with cheese. Put sheet back in the oven and broil until the cheese is melted (roughly 3-7 mins).
- Sprinkle red pepper flakes on top and serve hot.
It has been a long time since I’ve posted on this blog, but I have some great recipes to share. Unfortunately I do not have photos for all so we are started with one I did remember to take photos of. This was my first time making Mahi Mahi and I loved it! I better give credit where credit is due though because I stole this recipe from Tastes Lovely . I am sure they must have tons more delightful meals I need to check out. Anyways check out this delicious and well balanced meal.
Blackened Cajun Mahi Mahi
- Rub Ingredients:
- 2 tsp dried parsley
- 2 tsp dried oregano
- 2 tsp dried thyme
- 2 tsp paprika
- 1 tsp cayenne pepper ( I added a heaping tsp to add an extra kick)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- Other Ingredients:
- 4-5 (5oz) Mahi Mahi filets, thawed and patted dry (I got mine at Trader Joe’s; you can substitute with another type of fish if desired)
- 2 Tbsps coconut oil
- lime wedges
- Mix all the rub spices together on a plate by using a fork.
- Heat the coconut oil in a medium size pan over medium high heat. While heating coat the filets in the rub and then place in pan and cook thoroughly. This may be roughly 4 mins per side.
- Serve warm over coconut lime rice (details below) and topped with avocado slices and lime juice.
Easy Coconut Lime Rice
- 1 tsp coconut oil
- 1 cup white jasmine rice (if you choose to use brown rice you will need more liquid and need to cook longer)
- 1 can (13.5 oz) of light or low fat coconut milk
- juice of half a life
- salt to taste
- optional: zest of 1 lime
- Over medium heat in a small pan, saute the rice in the coconut oil for about 1 minute. Pour the coconut milk and stir. Bring to a boil, then cover with a lid, and reduce heat. Simmer the rice for approximately 35 mins (may be a little less). Remove from heat and let sit with lid for another 10 mins (if in a rush you can skip this step).
- Remove the lid and fluff rice. Stir in the lime juice, zest, and salt.
I like to pair my fish and rice with a green veggie. ENJOY!
This was so much easier than I thought it would be, and delicious!
- 4-5 Eggs
- 1 1/2 Cup Whole Milk
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 3/4 Bag Bacon Bits (or you can used real bacon or ham)
- 2 Cups Spinach, chopped
- 1 1/2 Cups Cheese (We used Swiss)
- 1 Deep Dish Frozen Pie Crust
First, cook the pie crust as instructed on the packaging. While the pie crust is cooking mix the milk, eggs, and seasonings in a bowl. Chop the spinach and bacon or ham if need be. Place meat on the bottom of the pan, then spinach, followed by cheese, and then the egg mixture. Feel free to top it off from with more spinach and cheese. Bake at 375 for 35-40 minutes. Let us set for 10 minutes and then serve! You can eat it hot or cold.
We ate it so fast so I forgot to take a picture till the very end of the meal.
- Roughly 20 Frozen Meatballs (we used Ikea brand)
- 1 Jar Marinara Sauce
- 1 Half a Chopped Onion
- 3-4 Mushrooms Sliced
- Rolls or Hoagie Subs (we used Kneaders rolls)
- Cheese (Optional)
Mix the meatballs, marinara, and chopped onion in a crockpot. Put on low for 4-6 hours. Add the sliced mushrooms to the crockpot an hour before finishing. Fill rolls with saucy meatballs and enjoy! It heats up well for a leftover meal too.
I’ve been trying to find good, hearty, vegetarian meals to help us save money once we are finished with school and thrust into the real world. When Joe heard that these were made with sweet potatoes instead of meat he was not excited, but I won him over. They are delicious and so simple. I don’t have a picture, mainly because I do not understand how people get their tortillas not to rip, and also because the picture I did take looked awful. But trust me. These are good.
- 1 large sweet potato, peeled, diced into 1/2-inch cubes, and cooked. (I boiled mine, but the original recipe called for baking it in the oven or microwave)
- 1/2 cup chunky corn and black bean salsa (sidenote: I cannot believe I have never tried this type of salsa before – it is my new favorite.)
- 2 to 2-1/2 cups shredded cheese, divided (You can use Mexican blend, cheddar, or just whatever you have on hand)
- 2 cups red enchilada sauce, divided
- 6-8 corn tortillas
- For garnish: peppers, bell peppers, diced tomatoes, cilantro, sour cream, etc. (opt.)
Preheat oven to 350F. In a bowl, gently mix salsa, about 1-1/2 cups of cheese, measured loosely, and diced sweet potatoes. Pour about 1 cup of enchilada sauce in the bottom of a 8×10 pan. Spread till even. Place sweet potato mixture into the tortilla shells, roll up, and place seam side down in prepared dish. Evenly pour remaining 1 cup of enchilada sauce over the enchiladas and top with remaining cup of cheese.
Bake for 20 minutes, or until cheese is melted, and garnish.
Ever since Ezra was born I have craved curries and other spicy dishes. This recipe has become a staple at our house. We love it, but you do have to be careful of making it too spicy. I always put the full two cups of heavy whipping cream in the sauce and try to be cautious of including too much of the marinade in the sauce as well. But, this all really does depend on your spice tolerance. Enjoy! It is delicious and the recipe makes a lot!
- 3 lbs chicken breast, uncooked, chopped into bite size pieces
- 1/4 c cilantro (optional)
- 2 c plain yogurt
- 4 Tbs lemon juice
- 4 tsp cumin
- 4 tsp red pepper
- 4 tsp black pepper
- 2 tsp cinnamon
- 2 tsp salt
- 2 tsp ground ginger
- 1 Tbs unsalted butter
- 2 garlic cloves, minced
- 1 jalapeno, minced (make sure you where gloves – I cannot stress the importance enough)
- 2 tsp ground coriander
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garam masala (in the spice aisle – some stores don’t have it, but Walmart usually does)
- 1/2 tsp salt
- 1 can (14.5 oz) tomato sauce
- 1-2 c heavy whipping cream, depending on spice preference
Put the chicken in a bowl or large ziploc bag, and add all of the marinade ingredients. Stir until chicken is coated. Let marinade in the fridge for 1-2 hours, then discard the marinade.
Grill or cook the chicken in a high sided skillet until cooked through.
For the sauce, melt the butter over medium heat. Add garlic and jalapeno, sauteing for 1 minute. Add coriander, cumin, paprika, garam masala, and salt. Stir until combined. Stir in tomato sauce and simmer for 15 minutes to allow thickening.
Add the cooked chicken to the sauce and stir in the cream according to taste. Serve with white rice and naan bread, garnishing with cilantro, if desired.
These lasagna roll-ups made for a quick and easy weeknight dinner, and they were good to boot. I served them with some sauteed asparagus. (Picture below is pre-cooking)
- 3 c diced chicken, cooked
- 1 c Ricotta cheese
- 1/4 c crumbled feta cheese
- 1/4 c grated Parmesan cheese
- 1/4 c milk
- 1/8 tsp white pepper
- 8 lasagna noodles, cooked and drained
- 2 c of your favorite Spaghetti Sauce
In a medium bowl, combine chicken, cheeses, milk, and pepper. Spread 1/8 of the mixture on each lasagna noodle and roll up. In a 13 by 9-in baking dish, spread 1 cup of your spaghetti sauce. Place each lasagna roll in the baking dish seam-side down. Top with the last 1 cup of spaghetti sauce and cover with foil.
Bake at 375 F for 30 minutes or until heated through.
I love chimichangas, but I know fried foods are not exactly healthy. The crisp outer shell makes my mouth water, so I was excited when I found this recipe which eliminates the frying element. Butter is used instead of oil, but I think it does make a difference. Every little bit counts, right? I can’t wait to try this technique on my favorite chicken flautas recipe.
- 1-1/2 lb ground turkey (or shredded chicken)
- 1 pkg taco seasoning (1.25 oz)
- 1-1/4 c water
- 1 tsp ground cumin
- 2 tsp chopped fresh oregano
- 2 Tbs chopped fresh cilantro (opt)
- 1 can fire-roasted green chiles (7 oz)
- 1/2 c diced fresh tomatoes
- 2 chopped green onions
- 1/2 c low fat sour cream
- 1/2 c shredded cheddar cheese
- 4 Tbs melted butter
- 6 burrito sized flour tortillas
- 1/2 c shredded cheddar cheese (to melt on top)
- Garnish: tomatoes, lettuce, cheese, guacamole, salsa, sour cream, etc.
Saute turkey until cooked through and starting to brown. Add taco seasoning and stir. Add water. Over medium-low heat cook until liquid is reduced by 2/3.
Add cumin, oregano, cilantro, chiles, tomatoes, and green onions. Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 c. cheddar cheese.
Lay tortillas on wax paper and brush both sides with the melted butter. Spoon 1/6 of filling into center of tortilla and fold like an envelope.
Preheat oven to 450 F. Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they do not touch. Bake 15-20 minutes or until golden and crisp. Sprinkle with cheese and return to oven to melt. Serve with garnishes and salad.
I haven’t posted in way too long, but this week I finally tried something new! This meal was easy, took less than 30 minutes to make, and serves about 6 people. Pardon my blurry cell phone picture.
Easy Chickpea Curry
- 1 can coconut milk (13.5 fl oz or 400 mL)
- 1 can chick peas
- 2 tablespoons and 1 teaspoon red curry paste
- 1 tablespoon tomato paste
- 1 tablespoon or more brown sugar
- 1 quarter lemon squeezed or more
- 1/4 teaspoon chili powder
- 1 tablespoon basil
- 1 bunch spinach, cleaned
- 4 green onions, chopped
- salt to taste
- 1 cup quinoa
- 2 cups water
1) Heat coconut milk in a pan until simmering. Add chickpeas, red curry paste, tomato paste, brown sugar, lemon juice, chili powder, basil. Mix everything together until even consistency.
2) Add spinach and green onions to the coconut milk mixture and simmer for about 10 minutes, stirring occasionally. Add salt and pepper to taste.
3) In a separate pan, combine 2 cups of water and 1 cup of quinoa. Simmer and cook until all liquid is absorbed and quinoa is cooked and fluffy.
4) Serve curry over quinoa.
Note: The curry flavor might be stronger if served over rice instead of quinoa. Also, you can make this recipe with mushrooms, but would need to increase the simmer time in step 2 to 15-20 minutes, until the mushrooms are cooked all the way through.
Salt & Pepper
Spinach and/or Spring Salad Mix
Shred 1-2 Zucchini per Chicken Breast. Cook Chicken Breast(s) on stove with olive oil and salt and pepper. After chicken is almost completely cooked add the shredded zucchini to pan to cook with it. Add diced tomatoes last of all. Meanwhile, heat up Quinoa in a different pan on the stove. Arrange spinach or spring mix on plate, put zucchini chicken on top of it and quinoa close by. *Hot sauce may be a great addition to this meal.