One Pan Mexican Quinoa

One Pan Mexican Quinoa

Looking for something healthy but tasty? How about less pots and pans to clean too!

  • 1 TBSP olive oil
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 (15oz) can black beans, drained and rinsed
  • 1 (14.5oz) can fire-roasted diced tomates
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • kosher salt and ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • juice of 1 lime
  • 2 TBSP chopped cilantro leaves (optional)

*I used 1 cup of mixed frozen vegetables instead of the corn since I didn’t have any. I also used Wholly guacamole single servings instead of an avocado.

Directions:

Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno and cook, stirring frequently until fragrant. About 1 minute.

Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin. Season with salt and pepper to taste. Bring to a boil, cover, reduce heat and simmer until quinoa is cooked through. About 20 minutes. Stir in avocado, lime juice and cilantro.

Instant Pot Honey Sesame Chicken Breasts Recipe

Instant Pot Honey Sesame Chicken Breasts

I received an Instant Pot for my birthday so I decided to give a recipe a try and see how it worked out. Thank goodness I had everything in the house already so I didn’t have to go shopping.

This recipe was so easy and using the Instant Pot was fast and efficient. I’m so glad that we have one now. Cooking will be a lot less painful.

  • 1/4 cup chicken stock
  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup honey
  • 1 Tbsp sesame oil
  • 1/4 tsp red pepper flakes (optional)
  • 2 large chicken breasts
  • 2 tsp cornstarch
  • 2 Tbsp water
  • toasted sesame seeds (optional)

I marinated my chicken in the liquid for a few hours before cooking but it is not necessary to do so.

Directions:

  • In the base of a 6 quart Instant Pot, mix together the chicken stock, soy sauce, honey, sesame oil and red pepper flakes.
  • Add chicken breasts.
  • Set the valve to seal and cook on manual high pressure for 8 minutes.
  • Do a quick release of pressure (turn to venting as soon as the timer rings)
  • Open Instant Pot and remove the chicken breasts to a cutting board to allow them to rest for approximately 10 minutes.
  • Mix cornstarch and water and stir into the sauce in the bottom of the Instant Pot.
  • Set the Instant Pot to saute and heat until it bubbles and is thickened. Use oven mitts to remove the base to prevent the sauce from burning.
  • Slice the chicken breast and spoon the sauce over top. Sprinkle with sesame seeds.

Serve with your favorite sides. I served it over rice and had sauteed yellow squash.

 

 

Orange Chicken Quinoa Salad Recipe

Orange Chicken Quinoa Salad 

Wanting to eat healthy but not skip out on the taste. This salad hits the spot. Great use for your leftover baked chicken. Warm it up or eat it cold, either way works well.

  • 1 cup quinoa
  • 4 ounces of chicken, shredded
  • 1 orange, peeled and sliced
  • 2 handfuls of spinach
  • 8 cherry tomatoes (optional)

Directions:

  • Cook quinoa either on the stove or in the microwave according to package instructions
  • Once quinoa is cooked and dried, add all ingredients to a large bowl
  • Stir well and serve dish either warm or cold

Optional:

  • Add in some lemon juice and olive oil to taste

* I splashed some lemon juice on it one time and another time some lime juice. Both worked really well and did not over power the dish.

Tangy Mango Salsa Salad Recipe

Tangy Mango Salsa Salad

Looking for a refreshing summery salad for any day of the year. Look no further. This salad was so yummy that I ate it every day with my meals and even had it for breakfast one morning.

I hope you give it a try and enjoy it as much as I did!

  • 1/2 mango, cubed
  • 1/2 cup red bell pepper
  • 1/4 cup green bell pepper
  • 1/4 cup green onion
  • 1/4 cilantro 1/2 avocado

Dressing

  • 2 Tbsp white wine wine vinegar
  • 2 Tbsp sweet chili sauce
  • 1 Tbsp olive oil
  • salt and pepper to taste

Directions:

  • Add chopped bell peppers, avocado and mango into a bowl and mix.
  • Add finely chopped cilantro and green onion and mix
  • In a separate bowl mix all the dressing ingredients together
  • Add dressing to salad and mix throughly

* I do not like green onions so I did not use any. When I first made it I did not use cilantro. It tastes great either way. The amounts are simply suggestions as I used 2 mangos, a full red and full orange bell pepper and 2 avocados. One time I used white wine vinegar and another time I used rice wine vinegar. Just a slight difference in taste but not a major one.

Pork Meatballs and Noodle Soup

Pork Meatballs and Noodle Soup

It’s been really chilly here so I decided to make a yummy soup to warm us up. The best thing about this soup is that my 8 year old daughter really loved it!

Hope you enjoy it as much as we do!

  • 1 lb ground pork
  • 1/4 cup panko breadcrumbs
  • 1 large egg, beaten
  • 1 tbsp water
  • 3 cloves garlic, minced (fresh adds more flavor)
  • 1 tbsp grated ginger (fresh adds more flavor)
  • 1/2 tsp crushed red pepper flakes (optional)
  • salt
  • ground black pepper
  • 12 cups low-sodium chicken brother
  • 1/4 cup low-sodium soy sauce
  • 1 tsp rice vinegar
  • 12 oz package No Yolks Extra Broad Noodles
  • 4 cups packed baby spinach
  • 3 green onions, thinly sliced (optional)
  • Lime wedges, for serving (optional)

Directions

In a large bowl, add ground pork, panko, egg, water, garlic, ginger, crushed red pepper flakes and season with salt and pepper. Mix until well combined and shape into 28 meatballs. Transfer to a parchment-lined baking sheet and refrigerate for 20 mins.

In a large pot, combine chicken broth, soy sauce and rice vinegar. Bring to a boil. Add the Noodles and gently drop in meatballs. Reduce heat to a simmer, stirring occasionally until noodles are tender and meatballs are cooked thoroughly, about 15 minutes.

Stir in spinach until wilted and remove from heat.

Serve in bowls garnished with green onions and lime wedges.

 

Korean Ground Beef and Rice

The other night I decided I was going to make something with ground beef and just because it was Tuesday didn’t mean it was Taco Night. Well I decided I would make this sweet and a little spicy dish. My daughter loved it and asked for more, which is always a plus. I hope you find this recipe easy to make and that you find it as yummy as we did! It has become a favorite in our house.

Enjoy!

1 pound lean ground beef

3 garlic cloves, minced

1/4 cup packed brown sugar

1/4 cup reduced sodium soy sauce

2 tsp sesame oil

1/4 tsp ground ginger

1/4 tsp crushed red pepper flakes (optional)

2 cups hot cooked white or brown rice

sliced green onions and sesame seeds for garnish if desired

Directions:

In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.

In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.

Server over hot rice and garnish with green onions and sesame seeds.

Tortellini Soup Recipe

Since the days have been a bit cold, I found this warm pick me up to enjoy for lunch or even dinner.

My daughter isn’t much into vegetables but she loves the tortellini and the broth. Instead of using only 8 oz of cheese tortellini I buy the 20 oz and add it all to the soup. I have also used leftover pasta sauce in place of the tomato sauce when we didn’t have any available.

Hope you enjoy it as much as we do!

 

1 pound mild italian sausage, casing removed

1 cup onion, chopped

2 large cloves of garlic, chopped

6 cups beef stock

16 ounces can tomatoes, drained and chopped

8 ounces can tomato sauce

1 large zucchini, sliced

1 large carrot, sliced

1 medium green pepper, diced

1/2 cup dry red wine (optional)

1 teaspoon dried basil leaves

2 teaspoons oregano

8 oz cheese tortellini (I used 20 oz)

Parmesan cheese

Directions:

Brown Sausage and remove from skillet. Drain the oil. Add onion and garlic and saute for 5 minutes.

combine meat, onion, garlic, beef stock, tomatoes, tomato sauce, zucchini, carrot, green pepper, wine and spices in a large pot. Simmer about 30 minutes or until vegetables are tender.

Add tortellini. Cook until tender. Serve with cheese

 

 

Slow Cooker Pork Carnitas Recipe

Find yourself with a 4 pound pork shoulder and don’t know what to do with it? Craving Mexican food? Here is a great dinner idea that will make everyone happy!

1 tablespoon chili powder

2 teaspoons ground cumin

2 teaspoons dried oregano

2 teaspoons salt (more or less to taste)

1 teaspoon ground black pepper

4 pound pork shoulder, trim excess fat

4 cloves of garlic, peeled

2 onions, quartered

2 oranges, juiced

2 limes, juiced

Directions:

In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork shoulder with spice mixture by rubbing it thoroughly on all sides.

Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or 4-5 hours on high.

Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices. Season with salt and pepper if needed. Cover and keep warm for an additional 30 minutes.

Preheat oven to broil. Place carnitas on a baking sheet and broil until crisp and crusted, about 3-4 minutes.

Serve immediately.

Salisbury Steak with Onions and Mushrooms Recipe

I love salisbury steak and wanted to make it for dinner one night. Here is the recipe that I made. Try it for dinner some night, it’s pretty simple and very delicious!

1 pound lean ground beef

1/3 cup dry bread crumbs

1/4 cup chopped onions

1 egg, beaten

1 teaspoon salt

1/4 teaspoon ground black pepper

1 teaspoon garlic powder

2 cups beef broth

1 large onion, thinly sliced

1 cup sliced mushrooms

3 tablespoons cornstarch

3 tablespoons water

Directions:

Combine ground beef, bread crumbs, chopped onion, egg, salt, black pepper and garlic powder in a bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4 inch thick.

Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion and mushrooms; bring to a boil. Reduce the heat to low, cover and simmer until the patties are pink in the center, about 10 minutes more. Transfer the patties to a platter and keep warm.

Add onion mixture to the skillet and bring to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties and serve.

Great with rice, pasta or mashed potatoes!