Cilantro Lime Shrimp

Cilantro Lime Shrimp

recipe credit: lanascooking.com

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

• 1 Tbsp. butter
• 1 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 jalapeno, finely chopped
• ¼ tsp. red pepper flakes
• ½ tsp. Mexican oregano
• 2 roma tomatoes, chopped
• 1 lime, zest and juice
• ½ tsp. salt
• ½ tsp. black pepper
• 1 pound shrimp, split and deveined
• 2 Tbsp. chopped cilantro

Melt the butter and oil in a heavy skillet over medium-high heat.

Add the garlic, onion and jalapeño.

Cook, stirring until the onion begins to wilt, approximately 3 minutes.

Add the red pepper flakes and oregano.
Continue cooking until the onion becomes translucent, approximately 3 additional minutes.
Add the tomatoes.
Cook, stirring occasionally, until the tomatoes are soft.
Add the shrimp, zest and lime juice, salt and black pepper.
Cook until the shrimp are just opaque. Be careful not to overcook.
Remove the pan from the heat and stir in the cilantro.

**Blogger's Note: To make GF, omit the bread. We served it on top of GF Brown Rice Spaghetti and it was amazing. Definitely a new favorite in our house! 

Grandma Kathy's Meatballs

Grandma Kathy's Meatballs

recipe credit: Heidi Peck


3lbs hamburger
1 can evaporated milk
2 cups quick oats- if you want to make these GF, use GF oats
1/2 c. chopped onions
2 eggs
2 tsp. salt
1/2 tsp. pepper

In a big bowl, mix all ingredients together. Make meatballs into desired size and put in a 9x13 glass pan, spaced evenly apart. Preheat oven to 350. In a saucepan, combine the following ingredients:

2 cups ketchup
2 Tbsp. Liquid Smoke
1/2 tsp garlic powder
1 1/2 cup brown sugar

Cook on medium until sugar is incorporated thoroughly and the sauce is warm throughout. Pour over meatballs and bake for 1 hour.

Nutella Hot Chocolate

Nutella Hot Chocolate

Recipe credit


1 cup of milk (any kind of milk will work)
2 spoonfuls of Nutella (this is my preference, but feel free to add as much or as little as you like)
whipped cream
mini marshmallows

Directions:

Pour about 1/4 of the milk into a saucepan on medium-low heat. Add the Nutella and whisk until blended. Slowly stir in the remaining milk. Add a pinch of cinnamon and whisk until hot and frothy. Carefully pour the mixture into a mug, add whipped cream, and mini marshmallows and ENJOY!!!!!!!

Oven Baked Chicken Chimichangas

Oven Baked Chicken Chimichangas

Recipe Credit: Tasty Kitchen

Ingredients

• 1-½ cup Cooked Chicken, Chopped
• 1 teaspoon Cumin
• 1 teaspoon Dried Oregano, Crushed
• ½ teaspoons Chili Powder
• ¼ teaspoons Garlic Powder
• ½ teaspoons Kosher Salt (1/4 Tsp Table Salt)
• ¼ teaspoons Black Pepper
• 5 Scallions, Finely Chopped
• ½ cups Drained And Rinsed Black Beans
• 2 Tablespoons Chopped Cilantro Or Chopped Baby Spinach
• ¾ cups Salsa (salsa Verde Also Works Great)
• 8 ounces, weight Monterey Jack Cheese (shredded)
• 7 Taco-size Flour Tortillas (about 8-9")
• Vegetable Oil Or Olive Oil For Brushing

Preparation Instructions

Preheat oven to 400F. In a large bowl, combine the chicken, cumin, oregano, chili powder, garlic powder, salt, pepper, scallions, black beans, and cilantro. Add the salsa and cheese. Stir to combine. Taste for seasoning and adjust as needed.

Brush 4 tortillas on one side very lightly with water then place them in a stack on a clean kitchen towel. Wrap the towel around the tortillas. Microwave the tortillas for about 25 seconds. This heats the tortillas enough to make them pliable.

Remove one tortilla from the kitchen towel and rewrap the others to keep them warm.

Add 1/3 cup of the filling to the center of the tortilla. Wrap the chimichanga like you would a burrito. Fold the left and right sides of the tortilla up over the filling then roll it starting from the bottom to completely enclose the filling.

You should not roll the chimi too tightly or the tortilla will tear (or later burst during baking). Place the chimi seam-side down on a parchment-lined baking sheet. Repeat with the other tortillas – heating additional tortillas in the microwave when needed.

Brush the tops and sides of each chimi with some oil. Bake for 23 to 26 minutes or until the chimis are golden and crispy. Serve with additional salsa, sour cream, or pico de gallo.

Alternative Preparations:

1) Use freshly grated 2% sharp cheddar. Regular cheddar is also tasty but releases a lot of oil when it melts. Pepper jack cheese works great for those who appreciate things on the spicy side. Feeling naughty? Use 12 oz of cheese. It’s really tasty that way but increases the caloric content and level of saturated fat considerably.

2) Make it vegetarian! Instead of chicken, add some red bell peppers, corn, and additional black beans.

3) Use whole-wheat or low-carb tortillas.

4) Instead of regular salsa, use salsa verde. It’s really tasty this way!

Yakisoba Stir Fry

Yakisoba Stir Fry

1 pouch Yakisoba noodles (Sun Luck brand from Costco)
1 garlic clove minced
Veggies: snow peas, onions (in quarter wedges), broccoli, carrots, bean sprouts, yellow bell pepper, etc etc etc.

Sauce: (recipe credit: allrecipes.com)
1/4 water (or chicken stock, I used water)
1/4 soy sauce
2 tsp rice vinegar
2 tsp sesame oil
1 tsp sugar
Mix together & set aside.

2 tbsp water
2 tsp cornstarch -> to add shine & thickness

Heat your wok or pan with 2 tbsp oil on medium high heat. Add onions and cook until brown, but still stiff. Then add the garlic. Cook for a couple of minutes, be careful to not burn it. Add the veggies that cook the longest like the broccoli, carrots & bell peppers. Cook for 2-3 minutes. Then add the noodles. Break up the noodles by adding some sauce, a little at a time. Cook for about 5 minutes, then add the veggies that don't take long like the bean sprouts & snow peas. Add the rest of the sauce & the cornstarch mixture and stir fry for another 2-3 minutes. Serve over rice.
Servings: 4-6 nicely.

Vanilla Dutch Baby (Puffed Pancake)

Vanilla Dutch Baby (Puffed Pancake)

Recipe Credit: Melissa d'Arabian

Ingredients

• 3 tablespoons butter
• 3 eggs
• 3/4 cup all-purpose flour
• 3/4 cup milk, heated 20 to 30 seconds in the microwave
• 1 tablespoon plus 1 teaspoon sugar
• 2 teaspoons vanilla extract
• Pinch salt
• 1 pint fresh or frozen blueberries
• 1 teaspoon sugar
• 1/2 teaspoon fresh lemon zest
• 2 tablespoons confectioners' sugar

Directions

Preheat the oven to 400 degrees F.

Place the butter in a large saute pan and place in the oven to melt.

Meanwhile, in a blender, combine the eggs, flour, hot milk, 1 tablespoon sugar, vanilla extract, and pinch of salt, and blend on medium-high speed until uniform. Cook's Note: If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.

Carefully, remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center, and golden brown along the edges.

While the Dutch baby bakes, in a small bowl combine the fresh blueberries, 1 teaspoon sugar, and lemon zest. Stir to coat, and set aside to marinate.

Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Slice the pancake into wedges on a serving platter or cutting board and sprinkle with the confectioners' sugar through a sieve. Serve with the marinated blueberries.

Mom's Rice Pudding

Mom's Rice Pudding

recipe credit: marlene major

1/3 cup uncooked rice
1/2 cup sugar
1/2 tsp salt
1 tsp vanilla
4 cups milk

Preheat oven to 350. Combine ingredients & stir. Bake uncovered. After 1/2 hour, stir. Cook 30 minutes & stir again. Then cook 15-30 minutes longer. Depending on your oven, you may have to do this process (30 min increments) a few more times.

Maple Nut Granola

Maple Nut Granola

Ingredients

Makes 4 cups.

* 3 1/2 cups old-fashioned rolled oats
* 1/4 cup chopped pecans
* 1/4 cup chopped almonds
* 1/4 teaspoon coarse salt
* 5 teaspoons vegetable oil
* 5 tablespoons pure maple syrup
* 1/2 teaspoon pure vanilla extract

Directions

1. Preheat oven to 325 degrees. In a large bowl, toss together oats, pecans, almonds, salt, vegetable oil, maple syrup, and vanilla extract.
2. Spread oat mixture on a rimmed baking sheet. Bake until golden brown, 25 to 30 minutes, rotating sheet halfway through. Let cool completely. (To store, cover and keep at room temperature, up to 2 weeks.)

Pico De Gallo - Weight Watcher friendly

Pico De Gallo

recipe credit: jessica hyle

1 pound beefsteak tomatoes (4-6)
1 head of cabbage
2-4 (4.5 oz) jalapenos
1 bunch cilantro, chopped
1 onion ( red or white)
a couple squeezes of lime or lemon juice
minced garlic, 2-3 cloves
salt & pepper to taste

Chop tomatoes then place in colander and drain juice while fixing rest of items.
Cut cabbage in quarters and chop each quarter separately and place in large bowl.
Cut jalapeno's in small pieces. Leave seeds for more heat.
Add each item and as you do, squirt lime juice and mix.

Only about 1 point per serving. Yum!

Lime Marinade for Flank Steak

Lime Marinade for Flank Steak

recipe credit: everyday food

Ingredients

Serves 4

• 1/3 cup (about 4 limes) freshly squeezed lime juice
• 2 tablespoons soy sauce
• 2 scallions (about 1/3 cup), thinly sliced
• 2 tablespoons minced, peeled fresh ginger
• 1/2 teaspoon red-pepper flakes
• 1 1/2 pounds flank steak
• Vegetable oil, for grates
• Coarse salt and ground black pepper

Directions

1. In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour.
2. Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.

Jessy's Sloppy Joe's

Jessy's Sloppy Joe's

1 lb. hamburger
1/2 c. ketchup (or more depending how moist you like it)
1/2 tsp. salt
1/2 tsp. pepper
2 Tb. sugar
1 Tb. vinegar
1 Tb. Worcestershire sauce
1 Tb. mustard
1 med. onion

Brown hamburger with onion. Drain. Add the rest of the ingredients and let simmer. Serve on hamburger buns.

Stir Fried Honey Ginger Chicken with Peppers

Stir Fried Honey Ginger Chicken with Peppers

recipe credit: everyday food magazine january/february 2010 issue

Serves 4
Weight Watchers: 6 points (includes 1/2 cup white rice)

• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 pound boneless, skinless chicken breasts or thighs, sliced into 1/4-inch strips
• 1/4 cup minced peeled fresh ginger
• 2 garlic cloves, minced
• 3 red, orange, or yellow bell peppers (ribs and seeds removed), thinly sliced
• Cooked rice, for serving
• Fresh cilantro leaves, for serving

Directions

1. In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.
2. Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice, topped with cilantro.

Crunchy Pecan Pie Bites

Crunchy Pecan Pie Bites

recipe credit

Prep: 15 min., Bake: 10 min. plus 22 min. per batch, Cool: 30 min.

Yield: Makes about 6 dozen

Ingredients

• 3 cups chopped pecans
• 3/4 cup sugar
• 3/4 cup dark corn syrup
• 3 large eggs, lightly beaten
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 5 (2.1-oz.) packages frozen mini-phyllo pastry shells

Preparation

1. Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

2. Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients.

3. Spoon about 1 heaping teaspoonful pecan mixture into each pastry shell, and place on 2 large baking sheets.

4. Bake at 350º for 20 to 22 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes). Store in an airtight container for up to 3 days.

Turkey Meatballs

Turkey Meatballs - adapted from everyday food blog

• Coarse salt and ground pepper
• 3/4 pound ground turkey (93 percent lean, dark* meat)
• 1/4 cup plain dry breadcrumbs
• 2 garlic cloves, minced
• 1 large egg, lightly beaten
• 2 T. grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 tablespoon butter

1. In a large bowl, combine turkey, breadcrumbs, garlic, egg, 2 tablespoons Parmesan, 1/4 cup parsley, 1 teaspoon salt, and 1/4 teaspoon pepper; mix to combine. Using a level 1-tablespoon measure for each, form mixture into meatballs (you should have about 24).
2. In a large skillet, heat butter over medium-high. Add meatballs, and cook, turning occasionally, until browned all over, 5 to 7 minutes. Serve with spaghetti.
   

*note: Dark-meat turkey yields more tender meatballs than turkey breast. So when buying the ground turkey, look for the package that says 'Ground Turkey' not 'Turkey Breast'. There is a difference!

Goes perfect with this sauce!

Jessica Hyle's Taco Soup

Jessica Hyle's Taco Soup

2 cans diced tomatoes - don't drain
1 can kidney beans - don't drain
1 can black beans - don't drain
sm. bag of frozen corn
1 lb. ground beef, browned
1 pkg taco seasoning

Add all ingredients to a large pot and bring to a boil. Top with sour cream and fritos and serve!

Terina's Fish Tacos with Baja Sauce

Terina's Fish Tacos with Baja Sauce


6-8 fresh or frozen cod, mahi mahi or halibut fillets
(if you're using frozen, while they are thawing, make the marinade)

Marinade:

1/2 cup canola oil
2 T. chili powder (i used a little less because I worried about spice and it was perfect)
1/4 cup lemon juice

Marinate the fish for roughly 15 minutes.

While the fish is marinating, make the Baja Sauce.

Baja Sauce:

In a mini chopper/food processor, add the following:
1/4 of a red pepper
2 T onion
1 garlic clove
cilantro (eyeball it, you can use as little or as much as you want)

Mix together. Then add that mixture to 1 cup mayo. Stir in 1 T. white wine vinegar and 1/4 tsp. cumin. Chill until ready to use.

Heat up a grill pan on medium-high and fry fish until golden brown. When done, take a fork and break up the fillets into chunks. Smother some baja sauce on a tortilla, and add fish. Serve with homemade guacamole & shredded cabbage.

Have a few extra napkins handy because you'll need 'em!

Oven-Baked Chicken Fingers with Honey Mustard

Oven-Baked Chicken Fingers with Honey Mustard

INGREDIENTS

For the Chicken Fingers:
1/2 pound chicken cutlets, pounded thin and cut into strips
1 egg, lightly beaten
1 cup panko
1 tbsp garlic powder
2 tsp salt

For the Honey Mustard:
1/3 cup mayonnaise
2 tbsp mustard
2 tbsp honey

DIRECTIONS

For the Chicken Fingers:
Preheat your oven to 400 degrees. Place the beaten egg on one plate for breading, and the panko on another plate. For each chicken strip, dip it first in the egg, and then in the panko, and place it on a wire rack over a baking sheet (like what you would use to cool cookies). If you don’t have a rack, just place the chicken directly on a baking sheet, but you will need to turn them halfway through baking. Sprinkle the garlic powder and salt across the chicken fingers.

Bake the chicken fingers for about 10 minutes, and then increase the heat to 450 degrees and bake for another 10 minutes. Serve warm, with honey mustard.

For the Honey Mustard:
Whisk together the mayonnaise, mustard and honey, and serve immediately or chill until ready to use.

Serves 2.

Orzo Salad

Recipe courtesy Giada De Laurentiis

Ingredients

• Orzo Salad
• Recipe courtesy Giada De Laurentiis
• 4 cups chicken broth
• 1 1/2 cups orzo
• 1 (15-ounce) can garbanzo beans, drained and rinsed
• 1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
• 3/4 cup finely chopped red onion
• 1/2 cup chopped fresh basil leaves
• 1/4 cup chopped fresh mint leaves
• About 3/4 cup Red Wine Vinaigrette, recipe follows
• Salt and freshly ground black pepper

Directions

Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Red Wine Vinaigrette

1/2 cup red wine vinegar

1/4 cup fresh lemon juice

2 teaspoons honey

2 teaspoons salt

3/4 teaspoon freshly ground black pepper

1 cup extra-virgin olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

Yield: 1 3/4 cups

Terina's Egg Casserole

Terina's Egg Casserole

1 dozen eggs
8oz cream cheese - softened
1 cup sour cream
1 lb jack cheese - grated

Mix together and pour into a 9x13 pyrex dish. Bake for 1 hour at 325.

Enjoy!

Note: You can also lay a couple slices of sourdough bread in the bottom of the dish and pour the egg mixture on top to make a little crust on the bottom.

Chicken Fajita Tostadas

Chicken Fajita Tostadas
serves 4

• 2 medium onions, thinly sliced
• 2 bell peppers (ribs and seeds removed), thinly sliced
• 1 box (10 ounces) frozen corn kernels
• 1 cup prepared fresh salsa
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 2 cups shredded cooked chicken breast
• 4 corn tortillas (6-inch)
• 1/2 cup shredded sharp cheddar

Directions

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 tablespoon oil; season with salt and pepper.
2. Roast, tossing occasionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet).
3. Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top with cheese. Bake until edges are golden and cheese is melted, 5 to 8 minutes.
4. Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 cup salsa.