Week 40: Recipe #5--Beef, Snap Pea, and Asparagus Stir-Fry

This recipe comes from Martha Stewart (see link below).  It was really good!  And pretty easy to throw together, too.  Literally took about 20 minutes to make.  The girls loved the meat; tried the veggies, but they didn't eat them.  I loved the whole thing.  The meat and veggies were flavorful, and I loved that the  veggies were fresh, not frozen.  A lot of stir-fry recipes I've made have frozen ingredients, so that was nice.  I left out the lemon because I didn't have one, but it was still delicious.  I also used dried basil...couldn't tell.  I served this entree over rice with some fruit on the side.  Makes 4 servings.

You'll Need:

• 1 Tblsp. soy sauce
• 1 tsp. rice vinegar
• 1 tsp. sugar
• 3/4 lb. boneless New York strip steak, thinly sliced
• coarse salt
• 1 Tblsp. vegetable oil
• 1 bunch asparagus (14 ounces), trimmed, cut into 2-inch lengths
• 6 oz. snap peas
• 1 garlic clove, minced
• 1 Tblsp. peeled minced fresh ginger
• 1 tsp. fresh lemon juice, plus lemon wedges for serving (optional)
• 2 Tblsp. torn fresh basil leaves
• cooked rice

Preparation:

1. In a small bowl, combine soy sauce, vinegar, and sugar. Season steak with salt. In a large skillet or wok, heat oil over high. Cook steak, undisturbed, until brown on one side, 2 minutes (do not overcrowd pan). Flip and cook until cooked through, 30 seconds. Transfer to a bowl.
2. Add asparagus, snap peas, garlic, and ginger to skillet. Cook, stirring constantly (add a little water if pan gets too dark), until vegetables are crisp-tender, about 4 minutes. Add soy mixture and cook until fragrant, about 10 seconds. Remove skillet from heat and stir in lemon juice and basil. Toss steak with vegetables; serve with rice and lemon wedges if desired.

Recipe and link:  http://www.marthastewart.com/334100/beef-snap-pea-and-asparagus-stir-fry

Week 40: Recipe #3--Chicken, Apple, and Potato Skillet

This recipe is another Pinterest find, and it was pretty good.  It comes from a site called Prevention (see link below).  I've never had a brussels sprout before, and they weren't half bad.  My youngest ate this up, and my 4 yo ate everything but the sprouts.  I served this with fresh fruit.  Makes 4 servings.

You'll Need:

• 1 lb. boneless, skinless chicken breasts, cut into 1/2" cubes
• 4 tsp. olive oil
• 3 slices bacon, chopped
• 1 1/2 c. brussels sprouts, trimmed and quartered
• 1 med. sweet potato (8 oz.) peeled and cut into 1/2" cubes
• 1 med. onion, chopped
• 2 golden delicious apples, peeled, cored, and cut into 3/4" cubes
• 4 cloves garlic, sliced
• 1 tsp. chopped fresh thyme or 1/4 tsp. dried (I used dried)
• 1/4 tsp. ground cinnamon
• 1 c. chicken broth

Preparation:

1. Season chicken lightly with salt.  Heat 2 teaspoons of the oil in large nonstick frying pan or cast-iron skillet over medium-high heat.  Add chicken and cook until lightly browned and cooked through, about 5 minutes.  Transfer to a plate.
2. Return pan to heat and add remaining 2 teaspoons oil.  Stir in bacon and cook until starting to brown, about 2 minutes.  Add brussels sprouts, sweet potato, and onion.  Cook, stirring occasionally, until crisp-tender, about 5 minutes.  Stir in apples, garlic, thyme, and cinnamon.  Cook 3 minutes.  Pour in 1/2 cup of the broth, bring to a boil, and cook until evaporated, about 2 minutes.  Add reserved chicken and remaining 1/2 cup broth.  Season with the salt and black pepper as needed.  Cook until hot, about 2 minutes.

Recipe and link:  http://www.prevention.com/food/cook/heart-healthy-recipes-pork-chops-beef-chili-and-more

Week 39: Recipe #4--Summer Vegetables with Sausage and Potatoes

This recipe comes from skinnytaste.com (see link below).  I love recipes where I can use lots of summer vegetables, so this was perfect!  I wasn't a huge fan of the sausage, but the rest of the meal was great!  I might substitute it next time for another type of meat, or possibly just make it vegetarian and use it as a side dish.  I served this with a green salad and fruit.  Makes 4 servings.

You'll Need:

• 1 lb. baby red potatoes, cut in half or quartered
• 2 tsp. oil
• 1/2 tsp. garlic powder
• 1 tsp. kosher salt
• fresh cracked pepper
• 14 oz. Italian chicken sausage, sliced 1-inch thick
• 1 large onion, chopped
• 4-5 cloves garlic, smashed with the side of the knife
• 1/2 orange bell pepper, diced 1-inch squares
• 1/2 yellow bell pepper, diced 1-inch squares
• 1 red bell pepper, diced 1-inch squares
• 2 Tblsp. fresh rosemary, or other fresh herb such as thyme
• 2 c. zucchini, 1/2-inch thick and quartered

Preparation:

1. Place oil and potatoes in a large, deep nonstick skillet with a tight fitting lid on high heat; season with garlic powder, salt, and pepper.  When the skillet gets hot and starts to sizzle, reduce heat to low and cook with a tight lid on for about 20-25 minutes, shaking the pan occasionally to prevent the potatoes from burning.  Remove from heat and let them sit 5 minutes without removing the lid.  Set potatoes aside on a dish.
2. Add the sausage to the skillet and saute on medium-low and cook, stirring occasionally until browned but not quite cooked through, about 10 minutes.  Season chopped vegetables with salt and pepper.  Add onions, peppers, garlic, and rosemary to the skillet and mix.  Continue cooking, stirring occasionally until onions and peppers become slightly browned.  Add zucchini and cook an additional 5 minutes, mixing as it cooks until cooked through.
3. Return the potatoes back to the skillet and mix well.  Adjust salt and pepper as needed; cover and cook 5 more minutes.

Recipe and link:  http://www.skinnytaste.com/2012/07/summer-vegetables-with-sausage-and.html

Week 37: Recipe #4--Skillet Lasagna

I found this recipe on a site called The Realistic Nutritionist (see link below).  It was really easy to throw together (in fact, my 4 yo helped me prepare it) and the whole family loved it.  It could also be easily adapted by adding meat, but it stands on its own without.  I left out the mushrooms (family preference) and used dried basil vs. fresh.  I also added some Italian seasoning for a bit more flavor.  I served this lasagna with green beans and fruit.  Makes 4 servings.

Photo from The Realistic Nutritionist

You'll Need:

• 1 1/2 Tblsp. extra virgin olive oil
• 1 large onion, chopped
• 1 c. mushrooms (we left these out)
• 2 garlic cloves, minced
• 2 cans (14.5 oz each) Italian diced tomatoes, drained
• 1/4 c. tomato sauce
• 3 basil leaves, chopped (I used a tsp dried basil)
• 1/4 tsp. black pepper
• 1 tsp. sea salt
• 1/2 c. skim ricotta cheese
• 1/2 c. part skim mozzarella cheese
• 3 Tblsp. parmesan cheese
• about 6 oz. lasagna noodles, broken into thirds and fully cooked
• 2 Tblsp. parsley, dried or fresh

Preparation:

1. Heat oil in a large nonstick skillet over medium-high heat.  Add onions and cook until softened, about 4 minutes.  Add garlic and mushrooms and cook until garlic is fragrant, about one minute.  Add in diced tomatoes, tomato sauce, basil, salt, and pepper.  Cook mixture until it thickens up a bit, around 5 minutes.
2. Add noodles to skillet and stir into mixture well.  Add scoops of ricotta cheese over the noodles; add in mozzarella and parmesan.  Stir in parsley.  Cook about 2 more minutes, or until mixture is thick.
3. Serve immediately with additional basil or parsley.

Recipe and link:  http://nutritionfor.us/2012/02/eat-skinny-be-skinny-easy-peasy-skillet-lasagna/

Week 33: Recipe #5--Turkey and Potato Skillet

This recipe was delicious!  I found this on Pinterest, and it comes from a site called The Lovely Pantry (see link below).  I will definitely be making this again (in the near future!).  We all loved it.  I followed the recipe exactly, and it was super easy to make.  Most of the ingredients are pantry staples, so it's easy to throw together on a busy weeknight.  I served this with fresh fruit.  Makes 6 servings.

Photo from lovelypantry.com

You'll Need:

• 1 1/2 lb. lean ground turkey
• 1 onion, finely diced
• 2 cloves garlic, minced
• 2 Tblsp. olive oil
• 1 Tblsp. oregano
• 2 tsp. dried thyme
• salt and pepper, to taste
• 1/2 c. ketchup
• 3 Tblsp. brown sugar
• 1 Tblsp. white vinegar
• 1/4 c. chicken broth
• 1 large sweet potato, cut into 1-inch cubes
• 1 large white potato, cut into 1-inch cubes
• 1 c. sweet peas, thawed from frozen (or canned)
• 1/2 c. sweet corn, thawed from frozen (or canned)

Preparation:

1. In a hot skillet, add olive oil.  
2. Add onion, saute until softened.
3. Add garlic, stir until softened.
4. Add ground turkey and use a spoon to break into small chunks.
5. Sprinkle salt, pepper, thyme, and oregano.  Stir to incorporate.
6. Brown the turkey for about 8 minutes on a medium-high heat.
7. In a small bowl or measuring cup, add ketchup, sugar, vinegar, and broth.
8. Mix with a spoon until a smooth consistency is achieved.
9. Pour over the turkey, stirring to combine.
10. Add cubed potatoes, stir and cover over medium-low heat for about 15 minutes or until the potatoes are fully cooked.
11. Add the corn and peas and cover for another 5 minutes.
12. Stir to combine.

Recipe and link:  http://lovelypantry.com/2012/03/turkey-and-potato-skillet/

Week 26: Recipe #5--Cheeseburger Skillet Pie

This meal was quick to throw together and tasty, too.  This comes from realsimple.com (see link below).  It also came with a tomato salad, but I left that out.  We had corn with it instead.  I didn't have an oven-safe skillet, so I transferred the meat mixture into a casserole dish and then put it in the oven.  Came out just fine.  Makes 4 servings.

Photo from www.realsimple.com

You'll Need:

• 4 Tblsp. olive oil
• 1 med. onion, chopped
• kosher salt and black pepper
• 1 lb. ground beef
• 1 can (14.5 oz.) diced fire-roasted tomatoes with green chiles
• 1 1/2 c. biscuit mix, plus required ingredients (I used about 1 1/2 c. Bisquick and about 1/2 c. milk)
• 4 oz. cheddar cheese, grated

Preparation:

1. Heat oven to 400 degrees.  Heat 2 tablespoons olive oil in a medium ovenproof skillet over med-high heat.  Add the onion and 1/2 teaspoon salt and cook, stirring frequently, until beginning to brown, 6 to 7 minutes.  Add the beef and cook, breaking it up with a spoon, until no longer pink, 6 to 8 minutes.  Add the canned tomatoes (with their juices) and cook until slightly thickened, 2 to 3 minutes more.
2. Prepare the biscuit mix according to the package directions.  Drop 8 mounds of the dough onto the meat mixture in the skillet and sprinkle with the cheddar.  Bake until the biscuits are golden and cooked through, 18 to 22 minutes.

Recipe and link:  http://www.realsimple.com/food-recipes/browse-all-recipes/cheeseburger-skillet-pie-00100000064429/index.html

Week 24: Recipe #1--Sweet Potato-Topped Chicken

I found this recipe on the Better Homes and Gardens website (see link below).  It sounded kind of strange, yet intriguing at the same time.  I absolutely loved the flavor combinations, and my 1 year old DEVOURED it.  My 3 year-old struggled because peas were involved, but other than that she loved it, too.  My husband isn't the biggest fan of sweet potatoes, so I don't think it was his favorite, but he ate it without complaining.  It was also extremely easy to make.  The only thing that I'd do differently next time is that the potatoes weren't completely warmed through, well after 10 minutes of simmering.  I'd heat them first, perhaps in the microwave before adding them to the skillet.  I served this with a green salad and fruit.  Makes 4 servings.

Photo from Better Homes and Gardens website

You'll Need:

• 1 can (17 oz.) sweet potatoes, drained
• 1 Tblsp. butter, melted
• 2 Tblsp. butter
• 1 med. onion, chopped (1/2 c.)
• 2 c. chopped cooked chicken or turkey (I used turkey)
• 1 can (10 3/4 oz.) condensed cream of mushroom soup
• 1 pkg. (10 oz.) frozen peas and carrots
• 1/2 tsp. dried sage, crushed
• 1/2 tsp. freshly ground black pepper

Preparation:

1. In a medium bowl, mash sweet potatoes with an electric mixer on low to medium speed until smooth.  Beat in the 1 tablespoon melted butter.  Set aside.
2. In a large skillet, heat the 2 tablespoons butter over medium heat.  Add onion; cook for 4 to 5 minutes or until tender.   Stir in chicken, soup, peas and carrots, and sage.  Cook and stir until bubbly.
3. Spoon mashed sweet potatoes into six mounds on top of chicken mixture.  Simmer, covered, about 10 minutes or until heated through.  Sprinkle with pepper.  

Recipe and link:  http://www.bhg.com/recipe/chicken/sweet-potato-topped-chicken-stew/