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Week 6 | 5 Healthy Back-To-School Meal Prep Boxes!

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Samosa Salad with Mango Chutney

Curried Potatoes
1 large russet potato, peeled and diced
1 tsp vegetable oil
1 tsp curry powder
1 tsp garam masala
Salt and freshly ground black pepper

Preheat the oven to 400ºF.

Arrange the potatoes on a parchment-lined baking sheet. Drizzle the potatoes with oil and season with the curry powder, garam masala, salt, and pepper. Bake the potatoes until they are tender and golden, 25 to 30 minutes.

Curried Chickpea Salad
1/2 cup curried potatoes
1/4 cup canned chickpeas, drained and rinsed
1/4 cup green peas, cooked
1 Tbsp chopped fresh cilantro
1 tsp curry powder
1 tsp olive oil
1/2 lemon, juiced
Salt and freshly ground black pepper

In a large bowl mix all of the ingredients and stir until they are well combined.

Sides:
2 cups baby spinach
1 Tbsp mango chutney
2 baby naan

Korean-Inspired Beef Bowl

Chili Garlic Beef
1 tsp oil
3/4 cup ground beef
1 Tbsp soy sauce
2 tsps chili garlic sauce
1 tsp honey
1 Tbsp chopped green onion

Heat the oil in a skillet over medium-high heat. Add the beef and cook until it is no longer pink, about 5 to 6 minutes. Add the soy sauce, chili garlic sauce, and honey. Continue to cook, stirring, for another 4 minutes. Stir in the green onions.

Sautéed Kale
2 tsps sesame oil
2 cups chopped kale
1 Tbsp water
1/2 tsp rice vinegar
Salt and freshly ground black pepper

Heat the oil in a skillet over medium heat. Add the kale and water. Cook, covered, until the kale begins to wilt, 2 to 3 minutes. Once the kale begins to wilt, remove the lid and add the vinegar. Cook for another 1 to 2 minutes, or until the kale wilted completely. Season with salt and pepper to taste.

Sides
3/4 cup cooked rice
1/4 cup kimchi
1 boiled egg
Sesame seeds for garnish
Green onion for garnish

Maple Dijon Chicken with Balsamic Vinaigrette

Maple Dijon Chicken
1 (4-ounce) boneless skinless chicken breast
2 Tbsps grainy Dijon mustard
2 Tbsps maple syrup
1 tsp garlic powder
Salt and freshly ground black pepper

Preheat the oven to 375ºF.

In a small bowl whisk together the Dijon mustard, maple syrup, garlic powder, salt, and pepper. Brush the chicken with the mixture and transfer to a parchment-lined baking sheet. Bake until the chicken has reached an internal temperature of 165ºF, 20 to 25 minutes.

Balsamic Vinaigrette
1 Tbsp olive oil
1 Tbsp balsamic vinegar
1 tsp honey
1 tsp Dijon mustard
Salt and freshly ground black pepper

Whisk all of the ingredients together in a small bowl.

Kale & Pomegranate Salad
2 cup finely chopped kale
1/2 cup cooked quinoa
1/4 cup pomegranate arils
2 Tbsps crumbled goat cheese
2 Tbsps chopped toasted pecans

Toss together the kale and quinoa and place into a serving dish of choice. Top with the remaining ingredients. Dress the salad right before enjoying.

Spicy Vegan Sofritas with Crunchy Curtido

Spicy Sofritas
1 Tbsp oil
1/4 cup finely diced red onion
1 garlic clove, minced
3/4 cup crumbled extra firm tofu
3/4 cup canned black beans, drained and rinsed
1/4 cup salsa
1 chipotle in adobo sauce, minced
1 tsp agave
1 lime, zest and juice
Salt and freshly ground black pepper

Heat the oil in a non-stick skillet over medium-high heat. Add the red onion and cook until it softens, 2 to 3 minutes. Add the garlic, tofu, black beans, salsa, garlic, chipotle, and agave. Cook, stirring, until the mixture is heated through, 2 to 3 minutes. Add the lime zest and juice and season with salt and pepper to taste.

Quick Curtido
1 cup shredded green cabbage
1/4 cup shredded carrot
1/4 cup thinly sliced white onion
1/2 jalapeño, minced (optional)
2 Tbsps apple cider vinegar
1 tsp agave
Salt and freshly ground black pepper

Toss together all of the ingredients in a large bowl. The longer you let this sit, the better it will taste.

Sides
3/4 cup cooked rice
Lime wedge
Fresh cilantro

Easy Chicken Parmesan

Chicken Parmesan
2 tsps oil
1 (4-ounce) boneless skinless chicken breast
2 tsps Italian seasoning
1/4 cup tomato sauce
2 Tbsps shredded mozzarella cheese
2 Tbsps shredded Parmesan cheese

Heat the oil in a skillet over medium-high heat. While heating, season the chicken liberally with the Italian seasoning. Place the chicken in the skillet and cook until it begins to brown and releases easily from the pan, 5 to 6 minutes. Flip the chicken and continue to cook until it releases easily from the pan, another 5 to 6 minutes. Reduce the heat to medium continue to cook until the chicken reaches an internal temperature of 165ºF. Top the chicken with the tomato sauce, mozzarella and Parmesan cheese. Cover the skillet with a lid and cook until the cheese has melted.

Sides
1 cup cooked pasta
1 cup steamed green beans

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Week 4 | 5 Healthy Back-To-School Meal Prep Boxes!

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Meal Prep Essentials

Shrimp Scampi Zoodles

Shrimp Scampi
1 Tbls butter
1 cup peeled shrimp
1 garlic clove, minced
1/4 cup white wine
1/4 lemon, zest & juice
1/4 tsp red pepper flakes (optional)
Salt & freshly ground black pepper

Melt butter in a skillet over med-high heat. Add shrimp & cook until pink on one side, about 2 min. Flip shrimp & cook until bright pink & opaque, 1 to 2 min. Add garlic, wine, lemon zest, lemon juice, red pepper flakes, salt, & pepper. Cook, stirring for another 2 min.

Sides
2 cups spiralized zucchini
1/4 cup halved cherry tomatoes
Lemon wedge

Serve shrimp over spiralized zucchini noodles & spoon over 2 to 3 Tbls of pan sauce. Finish with tomatoes & lemon wedge.

Beet & Citrus Salad

White Wine Vinaigrette
2 Tblss white wine vinegar
1 Tbls olive oil
1 tsp Dijon mustard
1 tsp honey
Salt & freshly ground black pepper

In a small bowl combine all ingredients & whisk well.

Salad
2 cups finely chopped kale
1/2 cup cooked farro or brown rice
1/2 cup diced steamed beets
1/2 cup sliced fennel
1/2 cup orange segments
1/4 cup pomegranate arils

Toss kale with half of dressing. Assemble salad in a container & top with remaining dressing.

Spanish Beef with Roasted Peppers

Spanish Beef
1 Tbls oil
3/4 cup beef chuck, cut into 1/2 inch cubes
1/4 cup finely diced yellow onion
2 garlic cloves, minced
1 tsp fresh thyme leaves
1 large russet potato, peeled & diced
1 Tbls tomato paste
1 tsp paprika
1/8 tsp cayenne pepper (optional)
3/4 cup beef broth
Salt & freshly ground black pepper

Heat oil in a skillet over med-high heat. Add beef & season with salt & pepper to taste. Cook beef, turning often, until browned on all sides. Add onion & cook until onion begins to soften, 2 min. Add garlic & thyme & cook until fragrant, 30 seconds. Add potatoes, tomato paste, paprika, cayenne, & broth. Mix everything together & bring it to a simmer. Cover with a lid & continue to cook, stirring occasionally until potatoes have softened, about 10 min. Season with salt & pepper to taste.

Roasted Peppers
1/2 red pepper, sliced
1/2 green pepper, sliced
1/2 poblano pepper, sliced
2 tsps oil
Salt & freshly ground black pepper

Preheat oven to 375ºF.

Arrange peppers on a parchment-lined baking sheet. Drizzle oil over peppers & season with salt & pepper to taste. Bake peppers until they have softened & begin to caramelize, 15 to 20 min.

Grilled Chicken & Watermelon Salad

Watermelon Feta Salad
2 cups mixed greens
1 cup diced watermelon
2 Tblss crumbled feta
1 Tbls chopped fresh mint

Balsamic Vinaigrette
1 Tbls olive oil
1 Tbls balsamic vinegar
1 tsp honey
1 tsp Dijon mustard
Salt & freshly ground black pepper

In a small bowl combine all ingredients & whisk well.

Grilled Chicken
1 (4-ounce) boneless skinless chicken breast
1 tsp olive oil
1 tsp garlic powder
1 tsp dried parsley
Salt & freshly ground black pepper

Heat a BBQ or grill pan to med-high heat.

Drizzle olive oil over chicken. Season both sides with garlic powder, parsley, salt, & pepper.

Grill over med-high heat until it releases easily, 4 to 5 min. Flip chicken & continue to grill for another 3 to 4 min. Reduce heat to med & continue to cook until chicken reaches an internal temperature of 165ºF, about 5 to 8 min.

Honey Garlic Meatballs & Fried ‘Rice’

Honey Garlic Meatballs
1/4 cup honey
1/4 cup soy sauce
4 garlic cloves, minced
1 pound ground chicken
1 egg
1/3 cup breadcrumbs
Salt & freshly ground black pepper

Preheat oven to 375ºF.

In a small bowl whisk together honey, soy sauce, garlic, salt, & pepper.

In a large bowl mix together ground chicken, egg, breadcrumbs, & two thirds of honey garlic sauce. Be sure not to contaminate remaining sauce.

Shape meatballs & place on parchment-lined baking sheet. Bake until golden & they have reached an internal temperature of 165°F, about 20 min. Brush remaining honey garlic sauce over meatballs & return to oven until glaze becomes sticky, another 3 to 5 min.

Cauliflower Fried Rice
1 Tbls sesame oil
1 small yellow onion, finely diced
2 cups frozen peas & carrots
1 garlic clove, minced
2 eggs, beaten
3 cups cauliflower rice
3 Tblss soy sauce
2 green onions, finely chopped

Heat oil in a large skillet over med-high heat. Add onion & cook, stirring, until it begins to soften, 2 to 3 min. Add frozen peas & carrots & continue to cook for another minute. Add garlic & cook until it becomes fragrant, 30 seconds. Push vegetables to one side of pan & scramble egg in other side. Once eggs are cooked, 1 to 2 min, mix everything together & add cauliflower, soy sauce, & sriracha. Cook, stirring, until cauliflower is hot & begins to soften, 3 to 5 min. Stir in green onions.

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Week 3 | 5 Healthy Back-To-School MEAL PREP Recipes 2018

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Meal Prep Essentials
Frequently Used Items

Sundried Tomato Pesto Pasta

Sundried Tomato Pesto
1 cup sundried tomatoes
1/2 cup basil leaves
1/4 cup pine nuts
1/4 cup grated Parmesan cheese
3 garlic cloves, roughly chopped
1/4 tsp red pepper flakes
Freshly ground black pepper
1/4 cup olive oil

Add ingredients to a food processor except olive oil. Blend until it begins to break down. While blending, slowly drizzle in olive oil.

Pasta Salad
2 cups cooked fusilli
1/2 cup steamed asparagus
1 cup chopped baby spinach
1/4 cup baby bocconcini
1/4 cup diced tomatoes

In a small bowl toss pasta with pesto until it is evenly coated. Stir in spinach & asparagus. Arrange pasta in a container & top with bocconcini & diced tomatoes.

Sonoma Chicken Salad

Poppy Seed Dressing
1/4 cup plain yogurt
1 Tbls apple cider vinegar
1 tsp agave
1 tsp poppy seeds
Salt & freshly ground black pepper

Combine all ingredients together in a small bowl.

Sonoma Chicken Salad
3/4 cup cooked shredded chicken
1/4 cup halved grapes
1/4 cup chopped celery
2 Tblss chopped pecans
2 Tblss poppyseed dressing
1/2 tsp fresh thyme leaves
3-5 Boston bibb lettuce leaves

Combine chicken, grapes, pecans, thyme leaves, & poppyseed dressing in a medium bowl. Toss well to coat. Serve with lettuce leaves.

Deconstructed Shepherd’s Pie

Shepherds Pie Filling
1 Tbls oil
3/4 cup stewing beef, cut into 1/2 inch cubes
1/4 cup diced onion
1/2 cup frozen peas, carrots & corn
1 garlic clove, minced
1 Tbls flour
1/3 cup beef broth
2 tsps Worcestershire sauce
2 tsps tomato paste
1/2 tsp fresh thyme leaves
1/2 tsp chopped fresh rosemary
Salt & freshly ground black pepper

Heat oil in a large skillet over med-high heat. Add ground beef & cook until it begins to brown. Add onion & continue to cook until beef is cooked through, 3 to 4 min. Add garlic & cook until fragrant, 30 seconds. Stir in frozen vegetables & cook until heated through. Add flour & cook, stirring constantly for 1 minute. Add Worcestershire sauce, tomato paste, thyme, rosemary, salt, & pepper. Cook, stirring, until sauce has thickened, 3 min.

Roasted Potatoes
1 cup diced potatoes
1 Tbls olive oil
1/2 tsp garlic powder
1/2 tsp chopped fresh rosemary
Salt & freshly ground black pepper

Preheat oven to 400ºF.

Toss potatoes with oil, garlic powder, rosemary, salt & pepper. Transfer them to a parchment-lined baking sheet & bake until they are tender & golden, 20 to 25 min.

Sides
Steamed green beans

Teriyaki Tofu with Edamame Salad

Teriyaki Tofu
3 Tblss vegetable broth
1 Tbls cornstarch
1 Tbls soy sauce
2 tsps honey
1/2 tsp freshly grated ginger
1/2 garlic clove, grated
1 Tbls sesame oil
1 cup diced extra firm tofu
1 Tbls sliced green onions
1/4 tsp sesame seeds

In a small bowl whisk together soy sauce, honey, cornstarch, garlic & ginger. Heat oil in a non-stick skillet over med-high heat. Add tofu & cook, stirring occasionally, until it is golden on all sides, 5 to 7 min. Once tofu is golden, reduce heat & pour over teriyaki sauce. Continue cooking while stirring until sauce thickens & tofu is well coated, 3 to 4 min. Top with green onion & sesame seeds.

Snap Pea & Edamame Salad
1 cup snap peas, halved & lightly steamed
1/2 cup shelled edamame, lightly steamed
1/2 cup julienned carrot
1/4 tsp sesame seeds
2 tsps sesame oil
2 tsps rice vinegar
2 tsps soy sauce
1 tsp agave

In a medium bowl combine all ingredients & toss well to coat.

Side
3/4 cup cooked rice

Spicy Pineapple Salmon

Pineapple Sriracha Salmon
1 (4-6 ounce) salmon fillet
1/4 cup pineapple juice
1 Tbls soy sauce
1 Tbls chopped fresh cilantro
1 tsp honey
1 tsp sriracha
1 garlic clove, grated
1/2 tsp freshly grated ginger

In a small bowl whisk together pineapple juice, soy sauce, cilantro, honey, sriracha, garlic, & ginger. Add salmon to marinade & turn to coat. Refrigerate for at least 30 min or up to 2 hours.

While it is marinating, preheat oven to 425ºF. Once salmon is ready, transfer to a parchment-lined baking sheet & bake until salmon is fully cooked & flakes easily with a fork, 10 to 12 min.

Salad
2 cups chopped green leaf lettuce
1/2 cup diced cucumber
1/2 cup diced pineapple
1 Tbls finely chopped red onion
1 Tbls chopped fresh cilantro
2 Tblss sesame ginger dressing
Lime wedge

Assemble salad starting with the lettuce. Top with cucumber, pineapple, green onion, cilantro & lime wedge. Add a small container of sesame ginger dressing on the side & toss just before serving.

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Miso Shrimp & Edamame Salad | Healthy Meal Prep

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Miso Shrimp & Edamame Salad

Shrimp & Edamame Salad
1 cup shelled edamame, lightly steamed
8-10 cooked & peeled shrimp
1/2 cup cucumber, halved, seeded & thinly sliced
1/2 cup radishes, thinly sliced
1 Tbsp green onion, finely sliced
Sesame seeds for garnish

Miso Sesame Dressing
2 Tbsps soy sauce
1 Tbsp rice vinegar
1 tsp miso paste
1 tsp sesame oil
1 tsp honey
1/2 tsp freshly grated ginger

Whisk together all of the ingredients in a small bowl.

Sides
3/4 cup cooked brown rice

Begin with a layer of rice as the base for the box. Arrange remaining ingredients on top of rice. Garnish with green onion & sesame seeds. Add a small container of the dressing on the side. Dress just before enjoying.

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Week 2 | 5 Healthy Back-To-School MEAL PREP Recipes 2018

Download all 30 Healthy Meal Prep Recipes for FREE here: http://bit.ly/30FreeMealPreps
This year we’re celebrating back-to-school with 30 delicious meal prep recipes! Each video this month includes 5 new healthy meal prep boxes that can be enjoyed at school or work!

Follow my pregnancy journey on Instagram

More Healthy Meal Prep Boxes
5 Healthy Pasta Salad Recipes

Meal Prep Essentials
Frequently Used Items

Miso Shrimp & Edamame Salad

Shrimp & Edamame Salad
1 cup shelled edamame, lightly steamed
8-10 cooked & peeled shrimp
1/2 cup cucumber, halved, seeded & thinly sliced
1/2 cup radishes, thinly sliced
1 Tbsp green onion, finely sliced
Sesame seeds for garnish

Miso Sesame Dressing
2 Tbsps soy sauce
1 Tbsp rice vinegar
1 tsp miso paste
1 tsp sesame oil
1 tsp honey
1/2 tsp freshly grated ginger

Whisk together all of the ingredients in a small bowl.

Sides
3/4 cup cooked brown rice

Begin with a layer of rice as the base for the box. Arrange remaining ingredients on top of rice. Garnish with green onion & sesame seeds. Add a small container of the dressing on the side. Dress just before enjoying.

Balsamic Grilled Vegetable Salad

Grilled Vegetables
1 Tbsp olive oil
1/2 red pepper, cut into strips
1/2 cup sliced zucchini or summer squash
1/2 cup sliced Italian eggplant
1/4 red onion, sliced into rings
1 Tbsp Italian seasoning
Salt & freshly ground black pepper

Season vegetables on both sides with the oil, Italian seasoning, salt, & pepper. Grill on both sides over med-high heat until vegetables begin to soften & grill marks appear, about 3 to 4 min per side.

Balsamic Vinaigrette
1 Tbsp balsamic vinegar
2 tsps olive oil
1 tsp honey
1 tsp Dijon mustard
Salt & freshly ground black pepper

Whisk together all ingredients in a small bowl.

Sides
2 cups finely chopped kale
1/2 cup canned white kidney beans, drained & rinsed

Assemble salad by placing kale into the serving dish. Top with grilled vegetables & kidney beans. Add a small container of dressing on the side.

Easy Chicken Chow Mein

Chicken Chow Mein
1/4 cup chicken broth
2 Tbsps soy sauce
1 Tbsp oyster sauce
2 tsps honey
1 tsp sesame oil
1 cup boneless skinless chicken thighs cut into 1/2 inch cubes
1 shallot, sliced
1/2 cup shredded cabbage
1/4 cup julienned carrot
1 cup cooked chow mein noodles
1/2 cup bean sprouts
Salt & freshly ground black pepper

In a small bowl whisk together chicken broth, soy sauce, oyster sauce & honey. Set it aside.

Heat oil in a non-stick skillet over medium-high heat. Add chicken & season with salt & pepper to taste. Cook until chicken is no longer pink, about 8 min. Add the shallot, cabbage, & carrot & cook until vegetables begin to soften, 1 to 2 min. Add the noodles, beans sprouts, & sauce & cook for another 1 to 2 min.

Sides
1 Tbsp chopped green onion
Sesame seeds

Crunchy Rainbow Rolls

Rainbow Rolls
3 rice paper rounds
1/2 red pepper, thinly sliced
1/2 mango, thinly sliced
1/2 cup julienned carrot
1/2 cup julienned cucumber
1/2 cup julienned red cabbage

One at a time, soak a rice paper round in tepid water until it begins to soften, about 15 to seconds. Remove round from the water & place onto a cutting board. Place a third of the ingredients into the centre of the wrapper. Start by wrapping the bottom of the rice paper over the filling. Fold over the sides of the rice paper toward the centre of the roll & continue rolling up. Repeat until all of the rolls are filled.

*To keep the rainbow rolls soft, soak a piece of paper towel in water & place over rolls until ready to be eaten.

Mango Chili Sauce
1/2 cup mango, diced
1/2 lime, zest & juice
1/4 cup cilantro
1 Tbsp sliced red chili
1 tsp agave

Place all ingredients into a blender. Blend until smooth.

Sides
1 cup edamame pods

Boil edamame in a small pot of water until edamame beans are tender, about 5 min. Drain edamame & sprinkle with sea salt to taste.

Salsa Verde Chicken

Salsa Verde Chicken
3/4 cup cooked shredded chicken
1/4 cup salsa verde (Recipe Available Here)
1 tsp chopped fresh cilantro
Salt & freshly cracked pepper

Corn Salad
1 cup corn kernels
1/4 cup diced cucumber
1 Tbsp finely diced red onion
1 tsp chopped fresh cilantro
1/2 lime, zest & juice
1/8 tsp ground cumin
Salt & freshly ground black pepper

In a small bowl toss ingredients together until well combined.

Cilantro Lime Rice
3/4 cup cooked white rice
1 Tbsp chopped fresh cilantro
1/2 lime, zest & juice
Salt & freshly ground black pepper

Combine ingredients together & season with salt & pepper to taste.

Sides
Lime wedge

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3 Healthy Breakfast Wraps | Better Breakfasts

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Frequently Used & Favorite Items Here

Fajita Breakfast Wrap
1 teaspoon oil
1/4 green pepper, sliced
1/4 red pepper, sliced
1/4 white onion, sliced
1 teaspoon chili powder or fajita seasoning
1 small whole wheat tortilla
2 scrambled eggs
1 tablespoon sour cream
2 tablespoons shredded cheddar cheese
Salt and freshly cracked black pepper

Heat the oil in a skillet over medium-high heat. Add the peppers and onion and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Season with the chili powder, salt and pepper.

Assemble the wrap by layering all of the ingredients in the centre. Serve immediately topped with the sour cream and cheddar cheese.

Egg White, Spinach and Artichoke Wrap
1 small whole wheat tortilla
1-2 tablespoons cream cheese
2 teaspoon vegetable oil, divided
1 garlic clove, minced
2 cups chopped spinach
Red pepper flakes to taste
3 tablespoons chopped marinated artichoke hearts
3 large egg whites
Salt and freshly cracked black pepper

Spread the cream cheese over the tortilla. Set it aside.

Heat 1 teaspoon of oil in a skillet over medium-high heat. Add the garlic and cook until it is fragrant, 30 seconds. Add the spinach and cook until it begins to wilt, another minute. Add the red pepper flakes to taste and artichoke hearts. Continue to cook until the spinach has completely wilted and the artichoke hearts have heated through. Transfer the spinach mixture to the centre of the tortilla.

Reduce the heat to medium and add another teaspoon of oil into the skillet and add the egg whites. Cook, stirring occasionally, until the egg whites have solidified, 2 to 3 minutes. Add the egg whites to the wrap and season with salt and pepper to taste. Roll up the wrap and enjoy!

Vegan Breakfast Wrap
1 small whole wheat tortilla
2 tablespoons hummus
2 teaspoons vegetable oil
2 mushrooms, chopped
1 shallot, minced
1/2 cup crumbled extra-firm tofu
1/4 teaspoon ground turmeric
1 teaspoon soy sauce
1 tablespoon freshly chopped basil
1/3 cup sprouts
1/4 red pepper, finely sliced
Salt and freshly cracked black pepper to taste

Spread the hummus over the tortilla and set it aside.

Heat the oil in a skillet over medium-high heat. Add the mushrooms and cook until they release their moisture and begin to brown, 4 to 5 minutes. Add the shallot and cook until they begin to soften, 1 to 2 minutes. Add the tofu, turmeric, soy sauce and basil. Cook them, stirring occasionally, until the tofu is heated through. Season the mixture with salt and pepper to taste. Once hot, transfer the mixture to the tortilla and top with sprouts and red pepper slices.

Enjoy!

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3 Baked Sweet Potato Recipes!

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Buffalo Chicken
Buffalo Chicken Dip
Buffalo Chicken Nachos

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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
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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!

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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**

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Soup Recipes

Frequently Used & Favorite Items

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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