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3 Baked Sweet Potato Recipes!

Dinner Made Easy eBook AVAILABLE HERE

More Dinner Made Easy Recipes
Healthy Dinner Recipes
Soup Recipes
Buffalo Chicken
Buffalo Chicken Dip
Buffalo Chicken Nachos

Frequently Used & Favorite Items

Harvest Stuffed Sweet Potato

2 sweet potatoes
1 cup kale, chopped and massaged in 1 tsp olive oil
¼ cup goat cheese, crumbled
¼ cup dried cranberries
¼ cup walnuts, chopped
2 tsp honey or balsamic glaze

Using a fork, carefully pierce the skin of the sweet potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Allow to cool slightly before handling. Cut sweet potatoes in half and using a fork, fluff the insides of the potato. Stuff with kale and top with goat cheese, dried cranberries and walnuts. Drizzle with honey or balsamic glaze.
Enjoy!

Buffalo Chicken Stuffed Sweet Potatoes
Buffalo Chicken: http://bit.ly/2wUshN4
Buffalo Chicken Dip: http://bit.ly/2xyFgWq
Buffalo Chicken Nachos: http://bit.ly/2wSsrZW
2 sweet potatoes
2 cups chicken, cooked and shredded
½ cup hot sauce
¼ cup celery, finely diced
½ cup crumbled blue cheese

Using a fork, carefully pierce the skin of the sweet potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Allow to cool slightly before handling. Cut sweet potatoes in half and using a fork, fluff the insides of the potato.  In a medium bowl, combine chicken and hot sauce. Stuff potatoes with buffalo chicken mixture and top with celery and crumbled blue cheese. Bake at 400ºF for 8-10 minutes or until chicken is hot and blue cheese has softened.
Enjoy!

Jalapeno Popper Stuffed Potato
2 sweet potatoes
¾ cup cream cheese
¼ cup bacon, crumbled
¼ cup pickled jalapeños
¼ cup green onions, thinly sliced
½ cup cheddar cheese, shredded

Using a fork, carefully pierce the skin of the sweet potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Allow to cool slightly before handling. Cut sweet potatoes in half and using a fork, fluff the insides of the potato. In a medium bowl, mix together cream cheese, bacon, pickled jalapenos and green onion. Set aside. Stuff with cream cheese mixture and top with cheddar cheese. Bake at 400ºF for 7-10 minutes or until cheese is completely melted.
Enjoy!

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3 Baked Potato Recipes!

Dinner Made Easy eBook AVAILABLE HERE

More Dinner Made Easy Recipes
Healthy Dinner Recipes
Soup Recipes

Frequently Used & Favorite Items
French Onion Baked Potatoes
4 russet potatoes
2 tbsp butter
4 onions, sliced
2 garlic cloves, minced
2 tsp fresh thyme leaves
½ cup beef broth or mushroom broth
1 tsp Worcestershire sauce or soy sauce
½ cup gruyere, grated
Parsley to garnish
Salt and pepper to taste

Using a fork, carefully pierce the skin of the potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Meanwhile, to make French onion filling, add butter to a large skillet over medium-high heat. Add onions and season with salt & pepper. Cook over medium-low heat for 15-25 minutes, or until onions are soft and golden. Add garlic and thyme and cook for another minute. Deglaze the pan by adding some worcestershire sauce and beef broth. Cook for another 1-2 minutes or until beef broth has reduced slightly. Remove from heat and set aside. Once potatoes are fork tender, using a paring knife, slice a pocket into them. Stuff with onion mixture and top with gruyere. Bake at 400ºF for 5-7 minutes, or until cheese is bubbly and melted.
Garnish with some fresh parsley and enjoy!

Pizza Baked Potatoes
4 russet potatoes
½ cup tomato sauce
¼ cup mini pepperoni slices
¼ cup green pepper, finely diced
¼ cup hot banana peppers
½ cup mozzarella, shredded

Using a fork, carefully pierce the skin of the potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Once baked, slice a pocket into the potato. Spoon in a layer of tomato sauce into each potato and top with desired ingredients. Bake at 400ºF for 5-7 minutes.
Enjoy!

Breakfast Baked Potatoes
4 russet potatoes
½ lb breakfast sausages, casings removed
½ cup onion, diced
1 tsp smoked paprika
1 tsp garlic powder
8 eggs
¼ cup cheddar cheese, grated (optional)
Green onion for garnish
Salt and pepper to taste

Using a fork, carefully pierce the skin of the potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Meanwhile in a medium skillet over medium-high heat, add oil. Add onions and cook for 2-3 minutes. Add sausage and break up the large chunks with the back of your spoon. Season with smoked paprika, garlic powder and pepper to taste. Once cooked, set aside. Once potatoes are cooked, cut a pocket into them and lightly fluff up the insides. Stuff skins with sausage, cheese and top with a freshly cracked egg. Bake at 400ºF for 8-10 minutes or until eggs are cooked to your liking. Garnish with green onion.
Season with fresh cracked pepper and enjoy!

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EASY 15 Minute Meals | Dinner Made Easy

Dinner Made Easy eBook Available HERE
**Back-to-School eBook** | 35 Lunch Bowls Available HERE**

More Dinner Made Easy Recipes
Healthy Dinner Recipes
Soup Recipes

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Angel Hair Shrimp Scampi
3 cups angel hair pasta, cooked and drained
2 tbsp butter
4 garlic cloves, minced
1 tsp chili flakes
1 lb shrimp, peeled and deveined
½ cup white wine
1 bunch asparagus, chopped into 2” pieces
Salt and pepper to taste

Cook your pasta according to the instructions on the box. While it’s cooking, in a large skillet over medium-high heat, melt butter. Add garlic, shrimp, asparagus, wine and chili flakes. Cover and cook for 2-3 minutes, or until shrimp is cooked through. Add parsley and season with salt and pepper to taste. Toss well.
Enjoy!

Cashew Chicken
Sauce:
2 tbsp soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
1 tbsp brown sugar
¾ cup chicken broth
2 garlic cloves, minced
1 tbsp ginger, freshly grated
1 tbsp cornstarch

Stir Fry:
2 chicken breasts, diced
1 green pepper, diced
1 red pepper, diced
1 cup unsalted cashews
¼ cup green onion
¼ tsp red pepper flakes (optional)
Oil
Salt and pepper to taste

In a small bowl, whisk together sauce ingredients and set aside. In a large skillet over medium-high heat, add oil. Add chicken and season with salt and pepper to taste. Cook until no longer pink and add green pepper and cook for another minute. Add sauce and cashews and cook for another 1-2 minutes, or until peppers have softened and sauce has thickened. Add green onions and mix well.
Enjoy!

Halibut Packets
3 halibut fillets
1 red bell pepper, thinly sliced
1 cup sugar snap peas
½ cup red onion, thinly sliced
1 garlic clove, minced
1 tbsp dill, chopped (or tarragon)
1 lemon, sliced
Salt and pepper to taste
Oil

Cut out 3 large parchment paper squares. Into the centre of each square, add snap peas, red pepper and red onion. Top with lemon slices and halibut. Season with salt and pepper to taste, garlic and dill. Top with another slice of lemon. Fold packets to seal edges, leaving an air pocket inside to help steam fish. Bake at 400ºF for 13-14 minutes, or until vegetables and fish are cooked through.
Enjoy!
*Be careful when opening packets! They are extremely hot and filled with steam!

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5 Healthy Pita Pizzas | Back-to-School 2017

**BRAND NEW Back-to-School eBook | 35 Lunch Bowls Available HERE**
**3 eBook Back-to-School Bundle Available HERE**

Back-to-School Recipes
5 Healthy Meal Prep Ideas
Healthy Lunch Recipes
Healthy Snack Recipes

Frequently Used & Favorite Items

BBQ Chicken Pita Pizza
1 whole wheat pita
1-2 tbsp barbecue sauce
½ cup chicken, cooked and cubed
¼ cup pineapple, diced
⅛ cup red onion, finely diced
1 jalapeno, thinly sliced (optional)
½ cup mozzarella cheese, shredded
Cilantro for garnish

Assemble pizza by spreading a thin layer of barbecue sauce over pita. Top with chicken, pineapple, red onion, jalapeno and mozzarella. Bake at 375ºF for 8-10 minutes, or until cheese is melted and pita is lightly toasted. Garnish with freshly chopped cilantro.
Enjoy!

Pesto Pita Pizza
1 whole wheat pita
1-2 tbsp pesto https://youtu.be/FdOTR2YtiN4?t=3m1s
⅛ salami, sliced
1 tomato, thinly sliced
½ cup mozzarella, shredded
⅛ tsp chili flakes (optional)

Assemble pizza by spreading pesto over the pita. Top with salami, tomato slices and mozzarella and bake at 375ºF for 8-10 minutes. Garnish with chili flakes.
Enjoy!

Tuna Melt Pita Pizza
1 whole wheat pita
1 cup baby spinach, chopped
1 can tuna, drained and flaked
2 tbsp mayonnaise
2 tsp dill, chopped
¼ cup celery, finely diced
1 tbsp green onion, chopped
½ cup cheddar cheese, shredded

In a medium bowl, mix together tuna, mayonnaise, dill, celery and green onion. Set aside. Assemble pizza by topping pita with spinach. Top with tuna salad and sprinkle over cheddar cheese. Bake at 375ºF for 8-10 minutes. Garnish with green onion.
Enjoy!

Mediterranean Pita Pizza
1 whole wheat pita
¼ cup hummus
1 tbsp kalamata olives, chopped
1 tbsp artichoke hearts, chopped
1 tbsp roasted red pepper, chopped
1 tsp Greek seasoning
¼ cup feta  crumbled
Parsley for garnish

To assemble pizza, spread a layer of hummus over the pita and top with olives, artichokes, roasted red peppers and Greek seasoning. Sprinkle with feta. Bake at 375ºF for 8-10 minutes. Garnish with freshly chopped parsley.
Enjoy!

Turk-Cran-Brie Pita Pizza
1 whole wheat pita
2 tbsp cranberry sauce
3-4 slices oven roasted turkey breast
4-5 Brie slices
⅛ tsp thyme leaves

Assemble pizza by topping pita with cranberry sauce, turkey breast and Brie slices. Bake at 375ºF for 8-10 minutes. Garnish with fresh thyme leaves.
Enjoy!

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5 Healthy Lunch Bowls | Back-To-School 2017

**BRAND NEW Back-to-School eBook | 35 Lunch Bowls Available HERE**
**3 eBook Back-to-School Bundle Available Now**

Back-to-School Recipes
Healthy Lunch Recipes
Healthy Snack Recipes
Shrimp & Asparagus Bowl
Calories: 385
2 cups mixed greens
1 cup steamed asparagus, cut into 1-2 inch pieces
1 tbsp balsamic vinaigrette
1 avocado, sliced
¾ cup chili shrimp, cooked
1 lemon wedge

Vegan Banh Mi Bowl
Calories: 341
1 cup brown rice, cooked
½ cup red cabbage, shredded
2 carrot, julienned
3 radish, finely sliced
4oz grilled tofu
1 tbsp ginger dressing
1 green onion, chopped
Chili slices for garnish

Buffalo Chicken Salad Bowl
Calories: 454
2 cups romaine, chopped
1 carrot, sliced into coins
1 celery stalk, sliced
¾ cup buffalo chicken, cooked and shredded
1 tbsp blue cheese dressing:  http://bit.ly/17rGu7e
1 tbsp blue cheese, crumbled

Mediterranean Couscous Bowl
Calories: 498
2 cups couscous, cooked
½ cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup artichoke hearts, chopped
¼ cup roasted red peppers, sliced
1 tbsp Italian dressing
Parsley for garnish

Philly Cheese Bowl
Calories: 590
1 cup rice, cooked
½ cup mushrooms, quartered and roasted
½ cup green pepper, diced and roasted
¼ cup red onion, cooked and sliced
¼ cup provolone cheese, shredded
3oz steak, cooked and sliced
1 tbsp steak sauce

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3 Spring Pasta Recipes!

Asparagus & Spring Pea Penne

1lb penne, dried
½ cup pancetta, diced
1 onion, finely diced
3 garlic cloves, minced
1 asparagus bunch, cut into 2” pieces
2 cups snap peas, sliced sliced into thirds
1 ½ cups ricotta cheese
¼ cup parsley, chopped
3 tbsp chives, chopped
Salt and pepper to taste
Lemon wedges for garnish

Cook pasta according to package instructions. Drain and set aside. In dutch oven over medium-high heat, add pancetta. Cook for 1-2 minutes and add onions and cook for another 2-3 minutes, or until softened. Add garlic and cook until fragrant. Add peas and cook for another 1-2 minutes, or until bright green. Add cooked pasta to dutch oven and mix well. Stir in ricotta and herbs. Season with salt and pepper to taste.
Enjoy!

Deconstructed Pesto Fusilli

1lb fusilli, dried
¼ cup olive oil
4 garlic cloves, minced
4 cups spinach, chopped
1-2 cup basil, chopped
1 cup cherry tomatoes, halved
1 cup parmesan, grated
½ cup pine nuts

Cook pasta according to directions on the box. Drain excess water and set aside. In a dutch oven over medium-high heat, add oil. Add garlic and cook until it becomes fragrant. Reduce heat to medium-low and add pasta. Add spinach, basil, tomatoes and half of the parmesan. Mix well and season with salt and pepper to taste. To serve pasta, garnish with remaining parmesan and top with pine nuts.
Enjoy!

Sausage, Oyster Mushroom & Broccolini Fettuccine

1lb fettuccine, dried
½ lb Italian sausage, casings removed
½ tsp chili flakes
2 cups oyster mushrooms, chopped
1 tbsp thyme leaves
2 garlic cloves, minced
1 bunch broccolini
Salt and pepper to taste

In a dutch oven over medium-high heat, cook for 3-4 minutes. Add chili flakes and oyster mushrooms and continue to cook until golden and cooked through. Add thyme and garlic and cook for another minute. Meanwhile, cook pasta according to package instructions. Add broccolini to pasta pot 1-2 minutes before pasta is cooked through. Drain excess water and toss pasta with sausage and mushroom mixture. Season with salt and pepper to taste.
Enjoy!

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3 Dinner-Worthy Salad Recipes!


Steak & Blue Cheese Salad with Tomato Vinaigrette

4 cups arugula
1 (8oz) steak, striploin, cooked and sliced
1/2 cup blue cheese, crumbled
Oil
Salt and pepper to taste

Tomato Vinaigrette:
2 tbsp olive oil
1 shallot, minced
1 garlic clove, minced
1 cup cherry tomatoes, halved
2 tbsp red wine vinegar
1 tsp honey (optional)
salt and pepper to taste
2 tbsp basil, chopped

In a medium skillet over medium-high heat, add oil.
Season steak with salt and pepper on both sides and fry until golden on each side and cooked to your liking. Remove from skillet and set aside.
To make vinaigrette, add oil to skillet and heat over medium-high heat
Add shallots and sauté for 2-3 minutes, or until they soften. Add garlic and tomatoes and cook for another minute. Add vinegar, honey and salt and pepper to taste and cook for another 2-3 minutes or until tomatoes soften. Remove from heat and stir in basil.
Store in the refrigerator for up to 5 days.
Arrange arugula on serving dish of choice. Top with steak strips, vinaigrette and blue cheese.
Enjoy!

Asian Inspired Slaw

4 cups red cabbage, shredded
2 carrots, julienned
1 red pepper, thinly sliced
½ cup cucumber, julienned
1 avocado, sliced
2 green onions, sliced
¼ cup cashews, chopped

Dressing:
2 tbsp rice wine vinegar
1 lime, juiced
1 tbsp agave or brown sugar
1 tbsp soy sauce
1 tbsp ginger, freshly grated
¼ tsp garlic, minced
1 tbsp sesame oil
⅓ cup olive oil

In a medium bowl, whisk together dressing ingredients and set aside.
To assemble salad, place cabbage in bowl and arrange remaining ingredients on top.
Garnish with cashews and pour over dressing.
Enjoy!
Option to Add: Sesame Ginger Salmon

Harvest Salad with Chicken

2 chicken breasts, boneless and skinless
2 cups butternut squash, diced
4 cups kale, chopped
1 apple, diced
⅓ cup pecan halves
¼ cup goat cheese
Oil
Salt and pepper to taste

Maple Vinaigrette:
1/4 cup balsamic vinegar
2-3 tbsp maple syrup
3 tbsp Dijon mustard
⅓ cup olive oil
Salt and pepper to taste

In a small bowl, whisk together vinaigrette ingredients and season with salt and pepper to taste. Pour half of the vinaigrette over chicken breasts and let sit in the refrigerator for at least 30 minutes. Set remaining vinaigrette aside.
On a large non-stick or parchment lined baking sheet, arrange chicken on one side. On the other side, add squash and drizzle with oil and season with salt and pepper to taste.
Bake at 400ºF for 20-25 minutes or until chicken and squash are cooked through and slightly golden.
In a large bowl, add kale and drizzle lightly with oil and salt and pepper to taste. Massage kale until it becomes tender.
In your serving bowl of choice, fill with kale and top with remaining ingredients. Drizzle over remaining vinaigrette.
Enjoy!

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3 Delicious Tofu Recipes | Dinner Made Easy

Tofu Stir-fry

Tofu:
1 block extra firm tofu
3 tbsp cornstarch
salt and pepper to taste
oil

Stir fry:
1 carrot, thinly sliced
2 cups broccoli florets
1 red pepper, sliced
1 cup red cabbage, thinly sliced or shredded
1 cup snap peas or snow peas
oil

Sauce:
1/4 cup soy sauce
1 tbsp fresh ginger, grated
1 garlic clove, minced
3 tbsp brown sugar
3 green onions, sliced

In a small bowl, whisk together soy sauce, ginger, garlic,  brown sugar, green onions and cornstarch. Set aside.
To remove excess moisture from tofu, place tofu on a paper towel lined plate or cutting board. Weigh tofu down with a heavy skillet. Let sit for at least 15 minutes. After 15 minutes, pat the tofu dry and dice it into cubes.
Place tofu in a large zipper bag and toss with cornstarch and salt and pepper to taste.
To cook, heat oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden brown.
Once cooked, remove from heat and set aside.
In the same skillet or wok, add a little more oil and add carrots, broccoli and red pepper. Cook for 3-4 minutes, or until slightly softened. Add cabbage and snap peas. Cool for another minutes and add sauce. Cook for another 1-2 minutes then add tofu. Cook until completely heated through then enjoy!

BBQ Tofu Pizza

Tofu:
1 block extra firm tofu
3 tbsp cornstarch
½ tsp garlic powder
salt and pepper to taste
1/3 cup barbecue sauce
oil

Pizza:
1lb pizza dough
1/2 cup barbecue sauce
2 cups mozzarella, shredded
2/3c diced pineapple
1/4 cup red onion, finely sliced
1/4 cup cilantro, chopped

To remove excess moisture from tofu, place tofu on a paper towel lined plate or cutting board. Weigh tofu down with a heavy skillet. Let sit for at least 15 minutes (overnight is ideal). Pat tofu dry and dice into cubes.
Toss tofu in cornstarch, garlic powder, salt and pepper.
In a large pan over medium-high heat, add oil.
Add tofu, and cook for approximately 10 minutes, turning occasionally until tofu is golden.
Once cooked, remove from heat and pour over barbecue sauce to evenly coat.

To assemble the pizza, roll the dough into desired thickness and shape.
Place on large pizza pan.
Spread remaining barbecue sauce over pizza in a thin layer.
Top with tofu, pineapple, red onion and finish with cheese.
Bake at 400ºF for approximately 15-20 minutes or until crust is golden and cheese is melted.
Garnish with cilantro and enjoy!

Tofu Lasagna

4 cups tomato sauce
3 cups baby spinach, chopped
1 block firm tofu, crumbled
1/2 cup basil, chopped
2 garlic cloves, minced
1 tsp chili flakes
1 tbsp Italian seasoning
salt and pepper to taste
2 cups mozzarella, shredded
1/2 cup parmesan, shredded
8-10 fresh lasagna sheets

In large bowl, combine tomato sauce and baby spinach. Set aside.
In another bowl, combine tofu, basil, garlic, chili flakes, 1 tbsp Italian seasoning. Set aside.
To assemble lasagna, add a small amount of tomato sauce mixture to the bottom of the baking dish. Top with pasta sheets. Layer on tofu mixture. Sprinkle with cheese. Repeat layers until baking dish is full, finishing with a layer of cheese.
Bake at 350ºF for 40-50 minutes, or until pasta is cooked and cheese is melted and bubbly.
Enjoy!

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Dinner Live with Mind Over Munch!

Dinner Live - EP2Dinner Live - Dessert EP2 (1)

Watch Dinner Live with special guest Alyssia from Mind Over Munch Wednesday January 25th at 5:00pm ET on YouTube!  CLICK HERE TO WATCH! 

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Dinner LIVE | Veggie Fried Quinoa

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Watch the first episode of Dinner Live Thursday January 19th at 5:00pm ET on YouTube!  CLICK HERE TO WATCH! 

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