Archive for Quick Dinner Ideas

One pan, Yes you can!

April 16, 2012 · Filed under Quick Dinner Ideas, Recipes · Tagged , , , , , , , ,

Photo from Tastebook.com

This Recipe is from the first Nordstrom Cookbook.  My friend Jean made this for dinner one night, long before we started eating healthier, and it instantly became a family favorite!  I love it because I have no dishes to do, and it is easy!  I seem to make this a lot when we return from vacation…I love the way it makes my house smell, it creates a warm and cozy atmosphere, and the ingredients and process could not be more simple. 

One-Pan Cajun Jambalaya

INGREDIENTS:

  • 2 tbsp butter (use olive oil, works great)
  • 1 yellow onion, chopped (or red)
  • 1 yellow bell pepper, chopped (I have used all colors)
  • 2 cloves of garlic, minced (two Trader Joe’s cubes)
  • 16 Ounces spicy smoked sausage, preferably Andouille, cut into ¼ inch slices (use whatever you like, turkey, chicken, so forth)
  • 1 cup long grain rice
  • 2 cups low-sodium chicken stock
  • 2 tbsp tabasco sauce (hold unless your kids like spice)
  • 1 14.5 ounce can diced tomatoes in juice
  • 1 tbsp cajun seasoning

DIRECTIONS:

  • Melt butter (or place EVOO) over medium high heat
  • Add onion, bell pepper, garlic, and sausage and saute, stirring frequently until the vegetables are tender (about 7 mins)
  • Add the rice, broth, Tabasco sauce, tomatoes and cajun seasoning
  • Stir until well mixed and bring to a boil
  • Reduce heat to low, cover, and simmer until rice is tender, 20 – 25 minutes
  • Remove from heat and allow to sit for 5 minutes.  Fluff with a fork and serve.

Most of the fat in this will be from the sausage, so you can opt to not eat it, or cook with low-fat or turkey sausage.   I like to add shrimp (already cooked and defrosted) and just toss them in right at the end, already warmed up.  Leftover chicken can also be added.

And again, for the kids I would leave the Tabasco for ppl to add on their own, it is spicy!

To serve, top with blue corn chips and greek yogurt, DELISH!

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Back-up dinner #2!

September 24, 2011 · Filed under Kid Tip, legumes, Quick Dinner Ideas · Tagged , , , ,

A while back I posted the 1st of three “Go-to” dinners I use when I am in a pinch.  I always keep these items in my house and when I am stuck, and in a hurry I have dinner, one I can live with!  Back-up dinner #1 was a bag of frozen shrimp, and I wrote about the different ways I use them.  You can read up on that post here.

The second two items I ALWAYS have in my pantry are a bag of Tostada’s and a can of black beans (whole beans or black refried beans).  The tostada itself is not super healthy, and is processed, but compared to ordering pizza or hitting McDonald’s, I am pretty confident this is the better choice.  It is also a vessel…transporting healthier ingredients into my kids tummys!

Kind of like make your own pizza, the kids can get super into making their own tostada, and I posted about that as well, a great, fun dinner to involve your kids in! Jessica’s Tostada, can be read here.

But back to being in a hurry.  On these nights they are not jumping in, I am just trying to get them fed with food that doesn’t make me cringe.  If I get nothing else on these besides black beans and cheese, I am happy.  But if I have any lettuce, or an avocado, corn…anything I can mix it in! 

Black beans are an amazing food!  Can you beat 15 g of fiber, 15 g of protein, no sugar, trace amounts of fat? 

Nutrition Highlights

Black beans (cooked, boiled), 1 cup (172g)
Calories: 227
Protein: 15.2g
Carbohydrate: 40.8g
Total Fat: 0.9g
Fiber: 15g
*Excellent source of: Iron (3.61mg), Magnesium (120mg), Phosphorus (241mg), and Folate (256mcg)
*Good source of: Zinc (1.93mg), Thiamine (.42mg), and Niacin (2mg)

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Easy Dinner, Easy Lunch! Back-up #1

July 1, 2011 · Filed under Kid Tip, Quick Dinner Ideas, Shrimp · Tagged , , , ,

I have three go-to dinners that I classify as “back-up”.  These are items I keep stocked in my house at all times so when I am in a pinch I have food I can serve and feel good about!  For me being prepared is 99% of the process when it comes to eating healthy.  The times that are the hardest for me are when I am out and about, find myself starving, blood sugar crashing and start thinking that just about anything sounds good…and would be just fine for me to eat.

This is also true when it comes to feeding my family.  I really dislike feeling like I am stuck with having to get Subway (though I like this option on my own terms), or some other fast food item because I just didn’t get around to thinking about dinner!

Back-up Dinner #1

I ALWAYS have a bag of frozen shrimp in my freezer.  When I use it, I replace it.  I can not tell you how many times this bag has saved me!  Shrimp are an excellent source of protein, provide omega-3 fatty acids that help reduce the risks of heart disease by reducing triglyceride levels in the bloodstream, and they also contain selenium, essential for proper thyroid and immune system function.

Over the years shrimp have gotten a bad rap as cholesterol raisers, but recently this has been turned around and shrimp are being shown to raise the “GOOD” cholesterol levels, the HDL, while lowering the “bad” cholesterol or LDL levels.

I buy frozen, uncooked, peeled, tail-on.  Shrimp defrost VERY quickly, simply put them in a colander and run them under COLD water, shifting them around every 30 seconds or so.   As for what kind of shrimp to buy check out the Seafood Watch list!

What I love most about shrimp is they really taste like whatever you choose to cook them in.  The easiest thing is to saute them in olive oil, a bit of garlic, and a splash of white wine if you have it handy! 

I usually serve with edamame, also easy to keep on hand frozen.  My kids love to pick, help themselves, and dip!  Foods they can dismantle (like shrimp and edamame) are always big hits!!

I found a spice recipe for Moroccan Spiced Shrimp on the DALS website about a year ago.  It is a bit much for the kids, though it is growing on them, but Michael and I have this for dinner all the time if the kids have eaten somewhere else or we are eating later for some reason.  It is excellent and tastes like some exotic dish you would order in a posh restaurant.  I will put the recipe for Phoebe’s Spice below, but the thing to remember is shrimp are easy to dip (keep some cocktail sauce in the pantry) or saute in just about any sauce (Trader Joe’s has many sauces that are perfect for this, Peanut, Curry…so on).

This was dinner a few nights ago! 

Here is Phoebe’s Magic, as I like to call it, and I make it in large batches when I make it, seal it in a jar, and always have it on-hand.  The actual recipe is to sprinkle this over the uncooked shrimp, saute spice side down for about 5 min, flip, add more spice, until cooked…serve with naan bread (also easy to keep on-hand frozen) and a yogurt dipping sauce (Greek yogurt, cilantro and lime).

Phoebe’s Spice
3/4 teaspoon salt
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/8 teaspoon cayenne
1/8 teaspoon cinnamon

The other fabulous thing about shrimp for dinner is shrimp for lunch.  I take the leftover shrimp throw them into the food processor with some red or green onion, a tiny bit of mayo, and some yellow mustard.  Serve on bread (bacon added for Michael), and for me…perfect on some butter lettuce!  DELSIH! 

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RAW

June 24, 2011 · Filed under Fish, Quick Dinner Ideas, Recipes, Shrimp · Tagged

Remember Michelle? She is the one who basically changed my life. Ok, I changed my life…but she made me realize I could do it. Everything happens for a reason, but I often think about where I might be if not for that 24 hours I spent learning about how Michelle had changed her outlook on food, and her definition of what food is. Michelle eats a lot of raw food, mostly raw food. The first book I bought was Ani Phyo’s Raw cookbook. I still eat a lot of things from Ani’s book, but I don’t blog them. I try to pass on recipes that my Husband and kids all like. Stuff you can make and enjoy as a family. Apparently “soaked almond puree” masquerading as tunafish does not pass the mustard. Fair enough.

My Whole Living magazine came this month and has a whole section on Raw Foods. Sometimes we have to force our loved ones out of the box, because it is good for them, no other reason.

Dinner last night was not only fun, it was interactive, and once again my theory that family-style dinning creates connections and conversation was proven:) Everyone was full, everyone was satisfied, and I never turned the oven on!

Ceviche Spring Rolls

Ingredients

Makes 8

  • 6 ounces black cod, skin removed, thinly sliced (the fish monger will do this for you)
  • 1/2 cup lime juice
  • Sea salt
  • 1 head tender lettuce, such as Boston, leaves separated
  • 1 mango, peeled and thinly sliced
  • 1 avocado, thinly sliced
  • 1 red bell pepper, seeded and julienned
  • 1/2 cup fresh cilantro leaves
  • I added red onions too, and by marinating with the fish the lime juice removes the bitterness

Directions

  1. Pour lime juice over cod in a glass baking dish. Season with salt. Cover and refrigerate until fish is opaque, about 30 minutes.
  2. For each roll, stack two lettuce leaves and top with some cod, mango, avocado, pepper, and cilantro. Season with salt. Roll and slice in half.

I let everyone make their own. Kids are way more likely to eat it if they do it and see what is in it. If raw fish is freaking you out, try peanut sauce chicken, or a spicy flank steak, diced/sliced.

Strawberry Oat Bars

OK, never underestimate the “stickyness” of a date. I could not for the life of me see how these would stay together, but it works!

Ingredients

Makes 6

  • 1 1/2 cups pitted dates
  • 1/4 cup raw macadamia nuts
  • 2 tablespoons old-fashioned rolled oats
  • Pinch sea salt
  • 1 cup strawberries, hulled and thinly sliced

Directions

  1. Pulse dates, nuts, oats, and salt in a food processor until combined.
  2. Press the date mixture into the bottom of a 9-by-5-inch loaf pan.
  3. Mash half the strawberries and spread on top of date mixture. Top with remaining strawberries. Slice into rectangles.

OK, I have no idea what size my pan was, but I went for a sq shape, not too big. I also added a 1/4 almonds and 1/4 cashews. You really can’t go wrong here adding nuts and dried fruit.

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Rachael Ray’s Grilled Chicken Thighs with Rosemary White Beans and Tomato Onion Salad

May 29, 2011 · Filed under Chicken, Quick Dinner Ideas · Tagged , , ,

Ok, Ok…Rachel Ray!

Historically, I have not been a Rachael Ray fan. Long before I changed the way I eat I purchased her “30 min this” and “30 min that” books and just never loved any of it. Sure it was quick, but even I can throw a brick on a grilled cheese and call it a Panini! I also never felt it was very healthy. A lot of it was butter, cream, cheese…and lots of meat. I always finished a Rachael Ray meal and felt like I was getting fatter. (We all loved the Penne w/ Vodka Sauce, but who wouldn’t? Cream and cheese with some pasta thrown in? Oh and vodka! A given.)

Now I wonder if Rachael Ray had to step back and rethink her menu choices. Seeing her on Dr. Oz a few weeks ago she seemed like a “reinvented” chef. Not only had she lost 20 lbs (and looks great) but she was talking about minimal ingredients, lean proteins, and how to get the actual food to give you flavor verses dumping sauce over it.

Ok, Ok, Rachael Ray…I will try again. So earlier this week I made this recipe from the show and it was perfect, simple, and since my Husband loves any excuse to turn on the BBQ it worked for all of us (summer has yet to arrive where I live).

The kids loved the chicken and liked the white bean salad, the onion portion not so much. I loved it all! Overall it was a thumbs up and I think this was even considered a “budget meal”…added bonus!

Rachael Ray’s Grilled Chicken Thighs with Rosemary White Beans and Tomato Onion Salad

 

Ingredients

Makes 4 servings

8 boneless, skinless chicken thighs

Salt and pepper

4 tbsp extra virgin olive oil, divided

2 cloves garlic, grated or finely diced

1 sprig fresh rosemary, finely chopped

1 red Fresno chili pepper, seeded and finely chopped

2 (15 oz) cans white beans, rinsed and drained

2 lemons, 1 juiced and 1 cut into wedges

4 red plum tomatoes, cored and cut in half the long way and into 1/4-inch slices

1 small red onion, thinly sliced

A handful of flat leaf parsley, rough chopped

10 fresh basil leaves, torn or rough chopped

Directions

Preheat the grill or grill pan to medium-high heat.

Season the chicken thighs with salt and pepper and drizzle with 2 tablespoons extra virgin olive oil. Place the chicken on the grill and cook until marked and cooked through, about 4- 5 minutes per side. Let rest for a few minutes.

While the chicken is cooking, place a medium size pan over medium heat with a tablespoon of extra virgin olive oil. Add the garlic, rosemary and Fresno chili pepper and cook for a minute or two, or until fragrant. Add the beans, season with salt and pepper and stir to combine. Turn off the heat, add the lemon juice and mix.

In a separate serving dish, place the tomato slices, red onion, parsley and basil and season with salt and pepper. Drizzle with the remaining tablespoon of extra virgin olive oil.

Personal tip: If you have the time to let the red onions sit in a dish with a bit of lemon juice, it will take the bitterness out. I try to do this whenever I am serving raw onions.

To serve, place a portion of the white bean mixture on each of four plates. Place two chicken thighs on top of the beans and some tomato onion salad alongside (maybe just a green salad for the kiddos)!

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Oprah Recipe – Sautéed Chicken with Cherry Tomatoes

May 23, 2011 · Filed under Chicken, kids, Quick Dinner Ideas · Tagged , , , ,

Oprah is off the air this week, so it seems fitting to post an easy, healthy, and delicious find from her O Magazine.  Credit for this one goes to Linda, who over drinks mentioned her family LOVED it!  Well you all know I immediately asked for the 411!!!

I made the dish last night, and it is great!  You also know what a fan of “One Pan” meals I am and this is as close as it gets.  I can’t officially label it “One Pan” because you have to boil noodles in a separate one!

This could also be served over greens or brown rice.  I used whole grain noodles and we all gave it the thumbs up! 

 

Sautéed Chicken with Cherry Tomatoes

Servings: Serves 6
Ingredients
 
  • 3 tablespoons extra-virgin olive oil
  • 6 boneless skinless chicken breast halves (about 1 1/2 pounds)
  • 4 cloves garlic , smashed and coarsely chopped
  • 6 shallots , peeled and coarsely chopped
  • 2 pints cherry or grape tomatoes , rinsed and drained
  • 1 teaspoon dried oregano
  • 3/4 cup dry white wine
  • 1/2 teaspoon salt , plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound spinach angel hair pasta , cooked according to package directions
Directions
In a 12-inch skillet, a Dutch oven or a lidded casserole, heat oil over medium-high heat. Add half the chicken, and cook until golden brown, about 6 minutes total, turning midway through cooking time. Remove with tongs and brown remaining chicken breasts. Set aside.Reduce heat to medium. Add garlic and shallots, and sauté until fragrant, about 15 seconds. Add cherry tomatoes, oregano, white wine, salt and pepper, and sauté until wine reduces by a third, about 4 minutes, shaking the pan from time to time. Return chicken to pan, cover, and simmer until chicken is cooked through and no longer pink, 5 to 7 minutes. Adjust seasoning to taste. Serve chicken over angel hair pasta.
 
(Because I was making this primarily for the kids as we were headed out to see a show, I added the noodles back to the pan, and diced it all up, more of a “kid prep”.  I find it is always easier to get kids to eat, and try new things when the food is easy to eat)
 
The original presentation looked more like this:
 
 

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Michael’s Fast Fish Tacos

February 27, 2011 · Filed under kids, Quick Dinner Ideas, Shrimp, Trader Joe's · Tagged , , , , ,

You all remember my Girl Kim’s Famous Fish Tacos? (Click here for a refresher) Well you know it is almost Maui Time when the cravings hit!  A year ago I met Kim and I really scored an AWESOME Fish Taco recipe out of the deal, but even better I got a GREAT friend, and yet another smart, wise, strong, successful….(did I say smart?)  female in my life!  Love you Kim!  If you want to know what is up in the world of fashion check her out on Face Book…if you want some hands on help, hire this girl http://pinkpagodastyle.com/!

So after a cold, sunny week of skiing what did the family unanimously vote for for dinner tonight?  You guessed it  My Girl Kim’s Famous Hawaiian Fish Tacos!!!  Well, I am out of Bone Dust (how the heck did I let this happen) and the empty fridge was singing more of a “Pizza for dinner” tune, if you catch my drift!

Well Michael was put in-charge, and I must say…though these were not Kim’s Tacos…not too SHABBY for a quick run to Trader Joe’s and a little innovating in the kitchen!

Sorry for the lack of photos, but this skied out bunch INHALED these babies, and in a pinch My Husband Michael’s FAST Fish Tacos will be another quick go-to meal for this family!

My Husband Michael’s FAST Fish Tacos

INGREDIENTS:

  • 1 package frozen Mahi Mahi from Trader Joe’s
  • 1 container Trader Joe’s papaya mango salsa
  • 1 package taco seasoning
  • flour or corn tortillas or a blue corn crunchy taco shell
  • 1 package broccoli slaw
  • 1 container plain, non-fat yogurt

DIRECTIONS:

  • Sprinkle taco seasoning onto the Mahi Mahi and pan fry in a touch of olive oil
  • put broccoli slaw, salsa, and yogurt in a mixing bowl and combine and mix to desired consistency
  • put mixture onto a tortilla
  • add fish
  • eat

Like Men men can be, this recipe is simple, and pretty straight forward.  I can not provide any specific details to proportions or amounts because none could be provided to me.  However, YUMMY!

Photos courtesy of other Internet Users…THANKS

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Prawns. Dip. Done.

February 8, 2011 · Filed under Appetizers, Fish, kids, Quick Dinner Ideas, Recipes · Tagged , , ,

You guys know by now how much this girl LOVES an easy dinner that my family will eat, is healthy…and frankly requires VERY LITTLE work on my part!  Well this dish began its circuit with my friends as an appetizer.  The perfect appetizer if I am honest.  Simple, easy to prepare, yet tastes great, and leaves your guests asking for the recipe.  A winner for sure. 

One of my New Years Resolutions for 2011 was to stop saving the best things for special occasions.  Crystal glasses have come out for OJ, wedding china has served my kids macaroni and cheese (after I peeled a few labels off the bottom), Michael and I enjoyed a $90 of wine with some chili the other night (a gift, I don’t spend $90 on wine)- I am wearing cashmere on days I do nothing, and even the “good” jewelry has made its way to happy hour!  What the heck, life is short! 

So in this same spirit this yummy appetizer of jumbo prawns has made its way to Monday night dinner and it was a hit, even with the kiddos!

 

I forgot to take a pic, this is pretty close, minus the cilantro, which would taste great!

Prawns:

2 teaspoons cumin

2 teaspoons paprika

1 teaspoon ground coriander

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon fresh ground black pepper

1 1/2 pounds large shrimp, peeled and deveined, tail on

Dipping Sauce:

1/4 Cup mayonnaise (whichever you buy for your home.  Olive Oil, low-fat, they all will work) 

1/4 Cup plain yogurt (I use Greek yogurt)

1 teaspoon grated lime peel

1 tablespoon fresh lime juice

1 teaspoon capers, chopped up dash of ground cayenne pepper

(Now some plain low-fat sour cream/or greek yogurt with some chopped up cilantro, or a Taziki sauce from Costco or Trader Joe’s will work JUST FINE here for Monday night dinner, no need to bring out the capers and fresh lime juice for the kiddos)

Directions:

1. Combine ingredients for sauce in a bowl and refrigerate prior to serving (helps it to get a bit thicker).

2. Toss shrimp with spice mixture and saute in pan with a little olive oil until cooked through.

The other thing I so adore about this dish  is though the prawns taste good hot, they actually taste just as good cold so there is no need to rush everyone to the table.  I served them with a big salad tonight, but they have also been served A la carte…hey, if I didn’t buy it deep-fried and wrapped in brown paper I am one step ahead of the game!

Cheers!

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Sausage and Apple Kebabs

January 25, 2011 · Filed under Chicken, kids, Quick Dinner Ideas, Turkey · Tagged , , ,

You know you are on to something when your kids walk in and say “YUMMY!” before it has even gone into the oven!  Can’t go wrong with this one, super easy, fast, and DELISH!

You can use any sausage or kielbasa you like.  I purchase a lot of Garret County Products (owned by Wellshire Farms) when I am doing sausages or kielbasa because their products are 100% free of nitrates, nitrites, antibiotics, hormones, preservatives and artificial ingredients.  If you and/or your kids eat a lot of hot dogs or other processed meats with nitrites it might be a good idea to find a brand you like that is Nitrite Free.  Studies are showing a direct link between some childhood cancers and high intake of nitrites.)

 

Sausage and Apple Kebabs

  • 18 ounces fully cooked chicken sausage links or kielbasa (you can find cooked sausage in packages in the meat section of the supermarket)
  • 2 apples (preferably Fuji or Braeburn, which hold their shape in the oven)
  • ¼ cup maple syrup
  • 8 small wooden skewers, soaked for 15 minutes. (I made more, leftovers never hurt)

I did some regular turkey kielbasa for the kids and some spicy chorizo for us

Heat oven to 400°F and line a rimmed baking sheet with foil. Cut the sausage on the diagonal into small chunks. Core and cut the apples into chunks. Thread the sausage and apples on to skewers and place on baking sheet. Brush the skewers with 2 tablespoons of the maple syrup and roast for 10 minutes. Brush with the remaining tablespoons of maple syrup and continue to roast until the apples are tender but still hold their shape, 10 to 15 minutes more.

Print this recipe from DALS (click this link)

I added some different colored carrots baked with a touch of brown sugar. This could go with any veggie, over some brown rice, with a nice big salad, or simply as is!

And one last bonus, James wanted leftovers in his fuel bowl for lunch!  Score, lunch is done! 

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Easy, Fast and Family-friendly

December 30, 2010 · Filed under kids, Quick Dinner Ideas, Soups & Chilis, Turkey · Tagged , ,

Fast, easy & family-friendly!  One pan, does it get any better?

Chili Mac

by Andrea Chesman

 

INGREDIENTS:

  • 1 Tbl EVOO
  • 1 LB Ground Turkey (or lean ground beef)
  • 1 large onion, diced (nicer-dice it)
  • 1 large green bell pepper, diced
  • 1 small can diced chilis (if no kids will be eating this and you want HOT use jalapenos)
  • 2 garlic cloves, minced (or use Trader Joe’s Garlic Cubes)
  • 1/4 Cup Chili Powder
  • 1/2 tsp ground cumin
  • 1 1/2 tsp salt, or to taste
  • 1 can (28 ounce) crushed tomatoes
  • 1 can (15 ounce) kidney beans, rinsed and drained
  • 1 1/2 cups water
  • 2 Cups uncooked elbow macaroni (use whole-grain)
  • 1 1/2 cups fresh or frozen corn kernels
  • Fresh Cheddar or Monterey Jack for topping
  • (any other toppings you might use on Chili, but none are really needed, good as is)

DIRECTIONS:

  • Heat oil in large skillet over medium heat
  • Cook meat, onion, green pepper, chilis, garlic, chili powder, cumin, and salt in oil, stirring until meat is browned.
  • Stir in tomatoes, beans and water.  Bring to a boil.
  • Add macaroni, cover and simmer on low for 15-20 min, stirring frequently.
  • Stir in corn and season with pepper.
  • Simmer about 5 more minutes.

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