Showing posts with label Main Dishes. Show all posts
Showing posts with label Main Dishes. Show all posts
Sunday, February 11, 2018
Steel Cut oats Avocado chicken
Grilled chicken breasts
diced cherry tomatoes
sliced avocados
finely diced green onion
drizzle with balsamic glaze
Marinara Meatball Subs
Costco has some really yummy precooked meatballs you just need to heat up.
Use your favorite marinara sauce and yogi sub bread
Top with freshly shredded parmesan cheese
Saturday, January 20, 2018
Spaghetti Squash with meat sauce
Purchase some already shredded zucchini, squash and carrot vegetable mix, or spaghetti squash.
Steam cook with oil or water. Once soften, add with your favorite healthy spaghetti sauce mixture and meatballs/turkey balls.
Thursday, November 27, 2014
Tuesday, July 15, 2014
Lentil Tacos-Elysa Valentino's friend ldsbaker.blogspot.com
Don't be alarmed by the main ingredient. They are actually really tasty!
1 cup finely chopped onion
1 garlic clove, minced
1 tsp olive oil
1 cup dried lentils, rinsed
1 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
2 cups chicken broth
1 cup salsa
taco shells, tortillas, or chips
shredded lettuce or spinach
chopped fresh tomato
shredded cheddar cheese
avocado diced
OPTIONAL: For those who NEED meat... just cook up a lb of ground hamburger and mix in a packet of taco seasoning. Use the lentil mixture as your bean mixture in your tacos.
In a large nonstick skillet, saute onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat to medium low; cover and simmer for 45-50 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell/tortilla. Top with lettuce, tomato, cheese, avocado, sour cream.
1 cup finely chopped onion
1 garlic clove, minced
1 tsp olive oil
1 cup dried lentils, rinsed
1 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
2 cups chicken broth
1 cup salsa
taco shells, tortillas, or chips
shredded lettuce or spinach
chopped fresh tomato
shredded cheddar cheese
avocado diced
OPTIONAL: For those who NEED meat... just cook up a lb of ground hamburger and mix in a packet of taco seasoning. Use the lentil mixture as your bean mixture in your tacos.
In a large nonstick skillet, saute onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat to medium low; cover and simmer for 45-50 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell/tortilla. Top with lettuce, tomato, cheese, avocado, sour cream.
Quinoa Jambalaya (or use Barley instead)- Elysa Valentino
2 cups dry quinoa or barley
5 cups water or chicken broth
2 cups meat: diced ham, shrimp, chicken, smoked sausage
1 tbsp oil, for sautéing
1 1/2 cups onion, chopped,
2 stalks celery, chopped
1 green bell pepper, chopped
3 cloves minced garlic (or 2 tsp. galric powder)
1 15oz can diced tomatoes
2 8oz cans tomato sauce
2 whole bay leaves
1 tsp salt
1 1/2 tsp oregano
1 tsp ground black pepper
1 tsp dried thyme
1 tsp Italian seasoning
1/2 tsp (or less) ground cayenne pepper
Place barley or quinoa in large pot with water or broth over medium heat.
Saute meat in oil if uncooked. Remove from pan and saute onions, celery, peppers, and garlic.
Combine all ingrediets with barley/or quinoa. Turn up heat to bring to boil over high heat, cover and reduce heat. Stir occassionally. Continue to simmer 30-40 minutes. Add more liquid (water, broth or tomato sauce) if all the water disappears before the mixture turns "saucy". Remove bay leaves before serving.
5 cups water or chicken broth
2 cups meat: diced ham, shrimp, chicken, smoked sausage
1 tbsp oil, for sautéing
1 1/2 cups onion, chopped,
2 stalks celery, chopped
1 green bell pepper, chopped
3 cloves minced garlic (or 2 tsp. galric powder)
1 15oz can diced tomatoes
2 8oz cans tomato sauce
2 whole bay leaves
1 tsp salt
1 1/2 tsp oregano
1 tsp ground black pepper
1 tsp dried thyme
1 tsp Italian seasoning
1/2 tsp (or less) ground cayenne pepper
Place barley or quinoa in large pot with water or broth over medium heat.
Saute meat in oil if uncooked. Remove from pan and saute onions, celery, peppers, and garlic.
Combine all ingrediets with barley/or quinoa. Turn up heat to bring to boil over high heat, cover and reduce heat. Stir occassionally. Continue to simmer 30-40 minutes. Add more liquid (water, broth or tomato sauce) if all the water disappears before the mixture turns "saucy". Remove bay leaves before serving.
Sausage (Kielbasa) and Quinoa Saute (Elysa Valentino)
1 cup Quinoa
2 cups chicken broth or water
Dash of salt
Splash of oil
4 links Sweet italian Sausage or diced Keilbasa (already cooked- omit the full cooking process and just warm up at the end)
1 medium onion, chopped
2 cloves garlic, minced
1 green, red or yellow bell pepper, chopped
2 8-inch zucchini, chopped
2 cups kale, chopped
1/2 tsp. rosemary or oregano, slightly crushed
salt & pepper to taste
2 medium tomatoes chopped (optional)
Fresh grated Parmesan and/or Romano cheese
Rinse quinoa thoroughly through a mesh strainer. Combine quinoa and water or broth in medium pan. Bring to a boil; cover, reduce heat and simmer for 15 min or until liquid is absorbed.
In a saute pan over medium heat, cook sausage(if using sausage links). When meat is mostly cooked, progressively add onion, green pepper, zuccini, garlic and spices. Chop and add in order listed. When green pepper is soft, add kielbasa and kale and saute until kale is soft (about 2 min). Add cooked quinoa and stir to combine. Add salt, pepper and tomato and turn off heat. (tomatoes do not need to be cooked, just heated through.
Serve warm in crock pot with grated Romano/Parmesan cheese to sprinkle on top.
2 cups chicken broth or water
Dash of salt
Splash of oil
4 links Sweet italian Sausage or diced Keilbasa (already cooked- omit the full cooking process and just warm up at the end)
1 medium onion, chopped
2 cloves garlic, minced
1 green, red or yellow bell pepper, chopped
2 8-inch zucchini, chopped
2 cups kale, chopped
1/2 tsp. rosemary or oregano, slightly crushed
salt & pepper to taste
2 medium tomatoes chopped (optional)
Fresh grated Parmesan and/or Romano cheese
Rinse quinoa thoroughly through a mesh strainer. Combine quinoa and water or broth in medium pan. Bring to a boil; cover, reduce heat and simmer for 15 min or until liquid is absorbed.
In a saute pan over medium heat, cook sausage(if using sausage links). When meat is mostly cooked, progressively add onion, green pepper, zuccini, garlic and spices. Chop and add in order listed. When green pepper is soft, add kielbasa and kale and saute until kale is soft (about 2 min). Add cooked quinoa and stir to combine. Add salt, pepper and tomato and turn off heat. (tomatoes do not need to be cooked, just heated through.
Serve warm in crock pot with grated Romano/Parmesan cheese to sprinkle on top.
Crockpot Beef Stroganoff
1 1/2 lbs beef stew meat, cut into cubes (raw meat)
1 onion, chopped
1 clove garlic minced
1 tsp salt
1/4 tsp black pepper
1 lb mushrooms, sliced
1 cup sour cream
1 can (10.75 oz) cream of mushroom soup
1 cup water
pasta egg noodles
chopped parsley
Put all ingredients except sour cream in slow cooker. Stir to mix it all up
Cover the crock pot and cook on low 6-8 hours
Cook egg noodles according to package directions as soon as done.
1 onion, chopped
1 clove garlic minced
1 tsp salt
1/4 tsp black pepper
1 lb mushrooms, sliced
1 cup sour cream
1 can (10.75 oz) cream of mushroom soup
1 cup water
pasta egg noodles
chopped parsley
Put all ingredients except sour cream in slow cooker. Stir to mix it all up
Cover the crock pot and cook on low 6-8 hours
Cook egg noodles according to package directions as soon as done.
Stir in the sour cream; put the lid back on and cook on high for 5 minutes or until heated through. Serve over hot cooked egg noodles and garnish with chopped parsley, if you want.
Monday, July 14, 2014
Teriyaki Salmon (Krista-courtesy Lion House Recipes)
1/4 cup light soy sauce1/4 cup water
1/4 cup sugar
1 tsp grated fresh ginger root
1 tbsp cornstarch
1tbsp water
4 salmon filet
1-2 lemon, sliced
In a small saucepan, combine soy sauce, 1/4 cup water, sugar and grated ginger. Bring to a boil. Dissolve cornstarch in 1 Tbsp water and add to soy sauce mixture. Cook until thickened. Arrange salmon in a glass baking dish. pour sauce over salmon and place lemon slices on top. Bake at 350 degrees for 20-30 minutes until fish flakes easily with fork. Baste several times during baking??
Note: fish can be marinated in the sauce for 30 minutes or more prior, and then broiled or cooked on a bbq grill.
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