Quick Turkey Kielbasa and Pepper Skillet

When I was first married, I did a LOT of the quick skillet meals. The ones that are frozen, you dump in your skillet and a few minutes later it’s all done?! Well… look at the ingredients sometime. It’s not just whats on the front picture. It has a LOT of things that if you made something similar at home, you wouldn’t add. You won’t even understand what all of the ingredients are!

So, if you want a dinner that’s PARTIALLY homemade, that’s done in around 20 minutes… try this one!

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Servings: 4

Ingredients:

1 whole turkey keilbasa sliced and halved
2 TB butter
4-5 sweet mini peppers sliced thin and seeded
1/4 sweet yellow onion sliced thin
1/2 cup chicken broth (low sodium, free range organic)
1/2 tsp garlic powder
salt and pepper to taste
2 large organic carrots sliced
1/4 tsp  dried oregano
dash cayenne pepper

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Directions:

Melt butter in a large skillet on medium heat. Add the diced potatoes and carrots. Add the chicken broth and all of the seasonings and cover and let simmer for 8-10 minutes, or until they are softening. Remove lid and add the onions, peppers and kielbasa and cook until heated through and the onions start to become translucent.

Serve and ENJOY!

See, Quick and easy!!

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And now, for the quote of the day:

50 Inspirational Quotes to Live By in Daily Life | http://blog.piktureplanet.com/inspirational-quotes-to-live-by-in-daily-life/

Creamy Tomato and Shrimp Pasta

Last night we eat dinner late. So bad. I read a few different blogs about healthy eating, especially my FAVORITE : http://www.dietitiancassie.com/ . Do I follow all of her rules? No. Should I? Maybe yes… maybe no? Everyone’s body is different. But she is very smart and has a lot of good information on how to naturally keep our bodies healthy, and how to think about food and what we put into our bodies completely differently than what we’ve been taught… and stay healthy! Check out her page!!!

Anyways… back to eating late. I know I shouldn’t have dinner that late… but I was making a blanket for my daughter, Madilyn and I was almost done crocheting it and I looked up and it was almost 8:00 and I hadn’t started dinner! Woops! Luckily it only took me 20 minutes to make from start to finish… so… pretty darn good!

This one is simple, full of flavor, quick and very filling. Yes, it does have pasta. I, of course, am steering you to Dietitian Cassie’s website and she’s pretty much grain free… and here I am writing a blog post with pasta in it. But… still read her blog. And.. decide for yourself what to eat…. ? 🙂 But… for me? I eat carbs/grains 1 time per day MAX, if not less often. I try my best to fill up on veggies and protein during the day… which really works for me! I’m not starving and HANGRY come dinner. I also have go to healthy fat, high protein snacks that I grab while I’m cooking that really help. I love celery with 1 TB sunflower seed butter. Also, when I am having a sugar craving, I grab 1 or 2 of these Butter Mints: http://empoweredsustenance.com/stop-sugar-cravings/ . Lots of good ideas!! 🙂

Here’s the delicious… pasta filled, quick and easy dinner recipe with some amazing and tasty shrimp:

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for 3-4 servings

Ingredients
  • 1/2 lb shrimp (I used Trader Joes Argentinian Red Shrimp) (cooked and deveined)
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/4 onion, chopped (about 1/4 cup)
  • 1/2 tsp minced garlic
  • 1/8 tsp cayenne powder
  • 2 TB parmesan cheese
  • ¼ tsp red pepper flakes (I used this on a garnish on my husband’s bowl since it’s too spicy for me… but he loved it)
  • 1 tbsp fresh chopped parsley
  • 1 can diced petite tomatoes (with the juice in the can as well)
  • squeeze of fresh lemon juice
  • ¼ cup white wine (I used a Riesling… just use your favorite)
  • salt & pepper to taste
  • ¼ cup heavy cream
  • spaghetti noodles
  • fresh parmesan for garnish
  • fresh parsley for garnish

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Instructions
  1. On a baking sheet, place the shrimp (I do mine from frozen) on a foil lined sheet. Drizzle with olive oil, splash of white wine, a bit of lemon juice and salt and pepper. Place in a 375 degree preheated oven and bake for 12-15 minutes (depending on size of shrimp).
  2. While the shrimp is cooking, in a skillet, melt the butter with the olive oil, and saute the onions and garlic until soft.
  3. Add a squeeze of fresh lemon juice, cayenne powder, can of diced tomatoes, white wine and salt & pepper.
  4. Cook until the liquid is reduced to half.
  5. While the tomato mixture is simmering, boil the spaghetti noodles according to the package directions.
  6. Once the tomato mixture is done simmering, add the shrimp back into the sauce, stir and remove from heat.
  7. Stir in the heavy cream and the 1/2 of the parmesan cheese.
  8. Toss the tomato and shrimp sauce with spaghetti noodles.
  9. Garnish with fresh parmesan, red pepper flakes and fresh parsley
  10. Serve Immediately
  11. ENJOY!

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And now, for the quote of the day:

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Comfort Food: Beef Stroganoff

It was rainy and cold today. I guess I should specify that “cold” was like 57 degrees, but still. So, I felt like eating comfort food. It has been about 4 days since I had pasta (which I think, besides when I did the South Beach Diet before my wedding, it’s the longest I’ve ever gone without having pasta!). So, I saw a recipe for Beef Stroganoff and I was absolutely craving it! It looked so delicious!

Earlier today we had one of my friends and her little baby come over. Don’t you just love the smell of babies? This sweet girl also very obviously loved her mommy. I so desperately wanted to take pictures of her sweet face, and every time she saw her mommy, she smiled REALLY big and put her face in her hands! Precious right? Hard to get a picture though… have a few cute blurs though! 🙂 So while she was over it was rainy and cruddy all morning. Luckily we were ok with being inside. But it definitely put me in the mood for one of my planned meals: Beef Stroganoff. So, here it is!

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Ingredients

3-4 servings

Inspired by: http://www.foodnetwork.com/recipes/ree-drummond/beef-stroganoff.html?soc=socialsharingpinterest&oc=linkback
Buttered Egg Noodles:
8 ounces Egg Noodles
1 tablespoons salted butter

Beef Stroganoff:
2 tablespoons olive oil
1 TB butter
1/2 tsp minced garlic
1 pound top sirloin steak, cut into small cubes
Salt and freshly ground black pepper
2 carrots, finely chopped
1/2 onion, finely chopped
1/4 cup red wine (your favorite) **optional
2 1/4 cups beef stock
2 tablespoons Corn Starch
1/4 cup FULL FAT Greek Yogurt PLAIN
Chopped fresh parsley, for serving

wpid-1429230708966.jpgDirections
For the buttered egg noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to the package instructions. Drain and set aside.

For the beef stroganoff: Heat 1 tablespoon butter in a skillet over medium-high heat. Season the meat with salt and pepper. Add half the meat to the pan and brown it quickly (but don’t quite cook through). Remove the first batch and cook the rest of the meat. Remove and set aside with the first batch.

Add the olive oil to the skillet and cook the carrots, garlic and onions until lightly browned. Turn off the heat and add the wine and 2 cups of the beef stock. Turn the heat back on and reduce the liquid for 2 to 3 minutes. Mix the cornstarch with the remaining 1/4 cup stock, getting out all the lumps. Pour the slurry into the skillet and cook until the sauce thickens.

Turn off the heat. Stir in the sour cream, and beef. Taste and adjust the seasoning with salt and pepper.

To finish the noodles, melt the butter in a skillet over medium heat. Add the cooked egg noodles and toss to heat through and coat with the butter.

Serve the stroganoff with the noodles, and sprinkle with the parsley.

wpid-1429230825084.jpgThis seriously hit the spot. Rainy day? Want a filling and enjoyable meal made with whole and fresh ingredients? THIS IS IT! Delicious, seriously. I would have eaten more if I wasn’t so full. I had to keep myself out of the skillet with the leftovers. I, personally, am allergic to mushrooms… so if you notice that my Beef Stroganoff does not have any mushrooms… it’s because that was intentional. If you look at the original recipe, hers does. FYI. 🙂

And now, for the quote of the day:

One of the most SIMPLE and DOWN-TO-EARTH EXPLANATION of ministry that qualifies all of us.

1 Pot Wonder: Sun-dried Tomato and Kielbasa Pasta

I was at a women’s church conference a lot of the last couple days and wanted something quick and easy when I came home today. This was definitely the answer! I like dishes that I can just toss in 1 single pot, only dirty 1 dish, and then serve from that same dish.
Have you ever gotten done cooking and looked around and seen like an entire sink full worth of dishes to wash?! I definitely have done that. I do try to wash and clean as I go, but in general I like to use as little dishes as possible. When I find one that I like, I have to post it!
Side note: So today our dog had dog training! Good thing, he’s doing really well! Bad thing, he doesn’t show his true colors when the trainer is around… ever. It’s really really annoying! It’s lime children and their babysitter or nanny. ANGELS compared to when they are with you! Ha! Hopefully his true colors will come out when needed.

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Ingredients

3/4 pound spaghetti
1 package all natural nitrate free turkey kielbasa, thinly sliced
1 small sweet onion, thinly sliced
1/4 cup sun-dried tomatoes with some oil from the jar
2 tsp dried basil
1/2 tsp minced garlic
Kosher Himalayan sea salt and freshly ground black pepper, to taste
Dash (1/8 tsp) cayenne powder
1 TB butter
1 cup grated Parmesan
Garnish with fresh parsley

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INSTRUCTIONS

In a large stockpot or Dutch oven over medium high heat, combine spaghetti, kielbasa, onion, sun-dried tomatoes, basil, garlic, cayenne powder and 4 1/2 cups water; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan.
Serve immediately

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This one was a HIT too! So easy, and everyone went back for seconds and I still has some leftovers! Have a crazy day and need to have something quick to make? This is it! And I purchased all of these ingredients at Aldi! Give it a go!

And now, in honor of the women’s conference I went to this weekend, the quote of the day:

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Crockpot BBQ Pulled Pork

On cold, rainy blah days I usually feel like using the crock pot to cook. I like those days when I’m busy, or just don’t feel like standing in the kitchen in the evening, when I can toss something in the crockpot and just literally forget about it until dinner time. This is one of those meals.

Today I just had a lot to do. Catch up on laundry, do school with the kids, teach my son that you cannot put a little bit of a roll of toilet paper into the toilet and then flush repeatedly to let the ENTIRE roll go down the toilet. I also had to teach him that he still needs naps and that he cannot repeatedly come out of his room during naptime. He also learned that if he holds his food out towards our dog, Duke, and tell him “no”… Duke will not listen. He will eat the food being held out to him. The experiences today were the normal… 3 year old testing mommy on what she’ll say no to today… because yesterday I learned the other stuff she said no to. Exhausting. Tiring. But… rewarding. I wouldn’t change the opportunity to mother these babies for anything. Not a thing. I’m blessed beyond what I ever could have imagined.

Now… to the easy dinner I made. 🙂 I really think it took me MAYBE 10 minutes. Maybe.

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My recipe is adapted from this great blog: http://www.sixsistersstuff.com/2012/03/slow-cooker-smoky-bbq-pulled-pork.html

Ingredients:
2 lb pork shoulder roast (mine did not have the bone in)
1 Tablespoons paprika
2 1/2 tsp himalayan sea salt
2 tsp fresh black pepper
1 tsp garlic powder
1 packet instant coffee (7 oz.)
1 tsp unsweetened baking cocoa
2 Tb olive oil
1 (16-20 oz) bottle of your favorite BBQ sauce
Buns or… like me, if you don’t have any or time to make some… use sliced bread!

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Ok, take a minutes to look at the picture above. Seriously. I put that in the crockpot FROZEN with the seasoning rub on it. I then covered the crockpot with tin foil to keep all of the heat in it, and had it on LOW all day. The CRUST on the outside of that pork was AMAZING! It looked and tasted like I had it in a smoker or a grill. I didn’t even sear it!!!! The inside of the pork was juicy and tender and just fell apart!!! This was probably the best shredded pork I have had out of my crock pot to date. Amazing. My husband said “restaurant quality!”. Try it. Seriously.

Directions:
Spray the inside of slow cooker with non-stick cooking spray (or use a slow cooker liner). Combine paprika, salt, pepper, garlic powder, unsweetened cocoa and instant coffee in a small bowl and set aside. Drizzle olive oil over the roast and rub in. (My roast was still frozen. I did NOT thaw or sear it at all, and it still came out AMAZING!) Take the seasoning and rub all over the roast, covering all sides. (Optional: poke your roast with a large fork a couple of times to let the flavors really soak in). Place lid on slow cooker and bake on low for 8-10 hours (or high 5-6 hours). Shred meat when finished and add bottle of BBQ sauce. Serve on buns or sliced bread and enjoy! You can serve this with a cold salad, cole slaw, potato salad.. or just some fruit and veggies! Endless options!

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For the quote of the day: There has been speak a lot in the media and different blogs that I follow that talk about mom shaming, bullying, just overall judging others. We all know it’s wrong too! What is it? Most likely insecurity. We’ve gotta stop it! Let’s look at ourselves in a positive light, and build others up around us. I’ll start! 🙂

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Sausage and Potato Soup (OR Copy-Cat Zuppa Toscana!)

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So, we really like soup during the winter. One of my husbands favorites is to go to Olive Garden and have the “Soup, Salad, and breadsticks” for lunches or dinners. The problem is, you can’t do it too often because of 1-calories, 2-cost… you gotta tip too! So, I’ve been looking up recipes for some of the dishes… and soups were my first stop! Soups seem to be pretty easy for me to try and recreate. And… so far, are turning out AWESOME!

This is my take on the Copy-Cat Zuppa Toscana. The only change I could recommend, is to possibly use kale instead of spinach, especially if you are going to freeze and reheat, it will hold up MUCH better than baby spinach!

INGREDIENTS

  • 2 slices cooked nitrite/nitrate free bacon, diced
  • 1/2 lb. all natural (no nitrites/nitrates!) Italian Sausage
  • 1 tablespoon olive oil
  • 1 tsp minced garlic
  • 1/2 onion, diced
  • 3 cups low sodium organic chicken broth
  • 2 yukon gold potatoes, peeled and chopped
  • dash of cayenne pepper
  • 1/4 tsp rubbed sage
  • 1/4 tsp oregano
  • salt and pepper to taste
  • 1 1/2 cups baby spinach (roughly chopped w/out stems)
  • 1 cup half&half
  • shaved parmesan as a garnish
  • Kosher salt and freshly ground black pepper, to taste

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INSTRUCTIONS

  • Heat a large skillet over medium high heat. (I cook my bacon in the microwave… if you don’t, cook it in this skillet first)
  • Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
  • Bring to a LOW simmer and add the spices (cayenne, oregano, sage, salt and pepper to taste)
  • Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in half&half until heated through, about 1 minute; season with salt and pepper, to taste.
  • Serve immediately, garnished with bacon and parmesan.

ENJOY!!! It’s a good one! This one had the saltiness and spice of the bacon and sausage combined with the creaminess of the half&half and the crunch of that baby spinach… mmmm!!!! If you put kale in as a substitute, that would add such a good texture as well! AMAZING! Saving this one for sure!

And now, for the quote of the day:

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Creamy Chicken and Gnocchi Soup

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Yes, some could call this a copycat recipe of the famous Olive Garden Chicken and Gnocchi soup! I, personally, think it tasted quite similar, but it wasn’t quite as salty… which I liked! I also didn’t use heavy cream, so it probably cut down on the calories as well. This one was DEFINITELY a winner! We had plenty of leftovers so my husband gets to enjoy this one for lunch for the next few days! He’s excited! 😉

So, here is the recipe! Enjoy, and slurp up this awesome soup as the weather turns more and more chilly outside! It’ll keep you warm inside!

INGREDIENTS

  • 2 TB butter
  • 3/4 lb chicken tenderloins cooked and chopped (about 6-7 chicken tenderloins chopped… makes 1 or 1 1/2 cups chicken)
  • 1/2 onion diced
  • 2 tsp minced garlic
  • 1/2 tsp garlic salt
  • 4 cups low sodium chicken broth (1 32oz. box)
  • salt and pepper to taste
  • 1 stalk of celery finely chopped (or more if you prefer… I like to go light on celery)
  • 1/2 cup grated carrots
  • 2 TB white whole wheat all purpose flour
  • 1/8 tsp nutmeg
  • 1/2 tsp dried thyme
  • 1/4 tsp rubbed sage
  • 1 cup rough chopped (or whole, with stems removed) fresh baby spinach
  • 2 TB parmesan cheese
  • 1 cup half&half

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Instructions:

1. Cook your chicken in 1 Tb olive oil, about 4 minutes each side, and sprinkle garlic salt on each side as cooking. Remove from heat and chop into 1/2 inch pieces and set aside.
2. In a large pot, melt the butter over medium heat and then add the celery, onion, carrots and garlic and stir for 3-5 minutes, or until the celery starts to soften.
3. Whisk in the flour, then add the chicken broth slowly while stirring.
4. Next. add the chicken, nutmeg, thyme, and sage and stir well. Increase heat to bring to a boil, then reduce to let simmer for 15 minutes or so.
5. Bring to low heat so no longer bubbling, and SLOWLY add the half&half so as not to curdle the milk. Then, add the spinach, gnocchi and parmesan cheese. I use fresh gnocchi, so it only needed to cook for 2-3 minutes after, and then it was ready to serve!
6. If needed (I did!), add equal parts corn starch and cold water in a separate bowl, stir, and then slowly incorporate it into the soup as a thickener.

DELICIOUS!!!!!

And now, for the quote of the day:

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Lemony Orzo Chicken Sausage Soup

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Ok, so since it’s officially fall, I figured I wanted to do some posts on SOUP! What’s better in the fall and winter than soup? The ultimate comfort food, even when it’s low cal! And this one definitely fits both descriptions. Delicious, filling, high in protein and low in fat. So, over the next 2 weeks you will be seeing a lot of soup recipes as I figure out which I like best, which I will put in jars for freezing and lunches… and which I should leave for someone else to perfect… 😉 . So, this one was a winner. I loved it! It was inexpensive to make too. A box of orzo was only $0.89 at Publix! Woohoo! Try this one out for sure!

Ingredients

  • 1 10 oz package chicken sausage halved and sliced (I used 4 out of the 6 links and froze the remaining 2) I also used “Thin&Trim” brand chicken sausage “Sweet Italian” version that is 95% fat free, and has all natural ingredients w/out nitrites!
  • 1 teaspoon olive oil
  • 1 TB butter
  • 1/2 small onion diced
  • 1/2 tsp garlic minced
  • 2 medium carrots, sliced
  • 1/4 teaspon dried sage
  • 1/8 teaspoon dried tarragon
  • ½ teaspoon dried rosemary
  • 3 cups low sodium chicken broth
  • 1 cup water
  • splash white wine (only if so desired)
  • 1/2 cup orzo
  • 1 cups fresh spinach
  • juice and zest of 1/2 lemon (about 1-2 TB of lemon juice)
  • 2-3 TB shaved parmesan for garnish

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As you can see, I served this with Grilled cheese that had a couple of sliced of avocado in it… YUM!

Instructions

  1. In stock pot heat sliced sausage until heated through, about 5-8 minutes. Remove and set aside.
  2. Add olive oil to pan. Add onion and garlic, sauté for 1-2 minutes. Add carrots and herbs, lemon zest and juice and 1 TB butter. Continue cooking just until carrots begin to soften. Add splash of white wine if so desired.
  3. Add broth and bring to a boil. Reduce heat and stir in orzo. Continue cooking for 8 minutes or until pasta has finished cooking. Add 1 cup water. Stir in sausage and spinach, stir and bring back to simmer. Serve.

Enjoy!

And now, for the quote of the day:

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Beef Stir Fry

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I looked up south american dishes, and this one came up: http://www.skinnytaste.com/2014/06/lomo-saltado-peruvian-beef-stir-fry.html (Lomo Saltado). It was ALMOST exactly what I wanted to make… but I made a few changes… of course.

So, here is my version:

For the Beef:

  • 1 lb lean sirloin tips
  • kosher salt, to taste
  • 1/4 tsp cumin
  • 1 tsp garlic salt
  • black pepper, to taste
  • 1 teaspoon olive oil
  • 1/4 medium red onion, sliced into thick strips
  • 2 mini sweet yellow bell peppers or 1 large
  • 1 large jalapeno, ribbed and seeded, chopped
  • 1/2 tsp minced garlic
  • Handful of whole grape tomatoes (10-15)
  • 1 1/2 tbsp low sodium soy sauce (use tamari for gluten free)
  • 1 tbsp apple cider vinegar
  • 1 cup frozen broccoli
  • 1/4 cup chopped parsley

Directions: 

Meanwhile, season meat with salt, garlic salt, pepper and cumin. Heat a large wok over high heat. When hot add the oil and the steak, cook about 2 minutes, until browned on both sides. Add the onions, bell pepper, jalapeno and garlic and cook 2 minutes. Add the tomatoes, soy sauce and vinegar, broccoli and cook 1 more minute. Season with more salt as needed, remove from heat and finish with cilantro. Serve immediately with french fries and white rice and divide evenly between 3-4 plates.

I served mine with Trader Joes Parmesan Garlic French Fries and white rice.

Enjoy!

And now, for the quote of the day:

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Apple Thyme Lemon Chicken

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This one has FLAVOR! I’m saying… like, chicken can be very void of flavor. Seriously. You’ve gotta try really hard to pack flavor into chicken. This one… SO flavorful and just bright! I used chicken thighs, and I think that helped keep the chicken moist also. I used skinless, but you can also use skin-on for extra moisture in the chicken.

I served this over mashed potatoes and with green beans. I am going to be trying mashed cauliflower soon… I’ll have to see how it compares!! Maybe mashed cauliflower and a salad next time… hmmm… this chicken was good… I’d definitely make this again. Two thumbs up from both my father-in-law and my huband!!

Ingredients:

  • 1/2 stick of butter
  • 2 apples, cored and chopped into slices
  • 1/4 onion cut into thin, large pieces
  • 2 fresh bay leaves
  • 1 tbsp fresh thyme
  • 1.74- 2 lbs chicken (I used 5 pieces chicken thighs skinless)… you can use skin-on or skin off
  • 1/4 cup white wine
  • 11/2 cup chicken broth (low sodium)
  • 1/2 cup low fat greek yogurt (or crème fraîche)
  • Juice of ½ lemon and zest of 1 whole lemon
  • 1/4 tsp minced garlic
  • 2 tbsp finely chopped flat-leaf parsley

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Directions:

01 Melt half the butter in a saucepan over high heat, add apples and sauté, stirring carefully with a wooden spoon, until golden brown and tender. Transfer to a bowl.
02 Melt the remaining butter in the pan over medium heat and fry the onions, garlic, bay leaves and thyme for 2-3 minutes. Add chicken and cook for 5 minutes until golden brown. Turn over and cook for another 5 minutes. Season generously with sea salt and freshly ground black pepper. Add the white wine, turning the heat up high to burn off the alcohol, and cook for 3-5 minutes. Lower heat to medium, add chicken stock and when stock comes to boil, lower heat and simmer for 20-25 minutes, or until chicken is tender (Mine I only cooked for about 15 min since it was chicken thighs). Whisk in greek yogurt and add apples, raising the heat again to allow some of the cooking liquid to evaporate and the sauce to thicken. Add lemon juice and parsley then transfer the mixture to 4 plates, spooning sauce over the top and serve with boiled rice or buttery mashed potatoes.

Enjoy!!!!!

 

And now, for the quote of the day:

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