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 #4--Butternut Squash Stuffed Shells with a Lemon Sage Brown Butter Sauce

Oh.  My.  Word.  These were good, and the sauce--even better.  I found these on a blog called Proud Italian Cook (see link below).  This is the perfect fall recipe.  It's not difficult to make, but it is a bit time-consuming.  I chose to make it on the weekend, so that time wasn't as much of an issue.  It took about an hour from start to finish.  These will be on our menu again very soon.  The only downside was that I forgot to add the lemon zest to the stuffing mixture.  I remembered the lemon juice in the sauce, but I think the zest would have made them even better (if that's possible).  I served these shells with green beans and fruit.  Proud Italian Cook says that is makes about a dozen shells, but I was able to make about double that.

You'll Need:

• medium butternut squash, peeled and chopped (You want about two cups when it's roasted)
• 1-2 Tblsp. olive oil
• jumbo pasta shells
• 2 c. ricotta cheese
• 1/3 c. parmesan cheese
• 1 garlic clove, smashed
• 1/4 c. frozen chopped spinach, thawed, squeezed, and drained
• 1 egg
• salt and pepper, to taste
• grated lemon peel
• stick of butter
• 10 sage leaves

Preparation:

1. Toss chopped squash in olive oil, then roast in the oven for 15-20 minutes at 425 degrees.
2. Cook pasta shells according to directions.
3. In a bowl mix the ricotta, parmesan, garlic, spinach, egg, salt and pepper, cooled down squash, and lemon peel.
4. Stuff the shells with the mixture and place in a buttered baking dish.  Bake for 20-25 minutes at 400 degrees.
5. While the shells are baking, make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly.  Add 10 sage leaves until slightly crisp.  Turn off heat and squeeze in fresh lemon juice.
6. When the shells are done baking, spoon the warm sage sauce over them and sprinkle them with grated parmesan.  YUM!!!

Recipe and link:  http://prouditaliancook.blogspot.com/2009/10/butternut-squash-stuffed-shells-with.html

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 40: Recipe #2--Pasta with Sun-Dried Tomatoes & Olives

I found this recipe on Pinterest, and it comes from a site called With Style and Grace (see link below).  I love the flavors in this dish, and the girls ate it up because it was pasta.  My husband swears he doesn't like olives, but I didn't mention there were any in it, and he didn't seem to notice.  Ate it all up!  It was pretty easy to throw together, so I'll definitely be making it again.  I served this with a green salad and fruit.  Makes 2-3 servings, so I doubled it.  Doubling it made enough for all four of us, plus enough for the two of us to half leftovers for lunch the next day.

You'll Need:

• 1 Tblsp. extra virgin olive oil
• 1 large garlic clove, minced
• 1/2 c. onion, chopped
• 1/3 c. sun-dried tomatoes, chopped
• 1/4 c. low sodium chicken broth
• 1/8 c. kalamata olives, sliced and pitted
• 1/4 c. fresh parsley, chopped (I used dried)
• 4 oz. pasta shells
• 1/2 c. goat cheese, crumbled--plus additional for sprinkling over the pasta

Preparation:

1. In a skillet over medium/low heat, cook garlic, onion, salt, and pepper.  Stir until the onion is soft.  Add tomatoes and chicken broth; simmer until the liquid is reduced.  Stir in olives, parsley, and more salt and pepper to taste.  Reduce heat and keep the mixture warm.
2. In a small pot, bring water to a boil, add salt and pasta shells.  Cook until al dente and drain, reserving 1/3 cup of the cooking water.  Add pasta shells to skillet and lightly toss.
3. In a small bowl, whisk 1/2 ounce of goat cheese with reserved cooking water until the cheese is melted and the mixture is smooth.  Add cheese "sauce" to the skillet with pasta and toss to mix all the ingredients together.
4. Transfer pasta to a serving dish and sprinkle with the additional goat cheese.  Serve immediately.

Recipe and link:  http://withstyleandgraceblog.com/2012/08/01/gluten-free-pasta-with-sun-dried-tomatoes-olives/

Week 40: Recipe #1--Avocado Egg Salad

Mmmm...this egg salad was SO good!  Plus it was super easy to make.  We had a bunch of eggs and I wanted to use them up, so I hard boiled them.  I was going to make regular egg salad, and then I ran into this recipe.  It comes from a site called (Never) Homemaker (see link below).  Not sure I'll have regular egg salad again!  We had these in wraps, but I had some the next day over some romaine lettuce--great lunch!  This will definitely be a staple in our house.  I served these wraps with fresh fruit.  Makes 2-3 wraps, so I doubled it.

You'll Need:

• 4 hard-boiled eggs
• 1 large avocado, cubed
• 2 Tbslp. mayonnaise or vegenaise (I used regular mayonnaise)
• 1 tsp. curry or fenugreek powder (I used curry powder)
• pinch of salt and pepper

Preparation:

Combine all the ingredients in a large bowl and mash together with a fork.  Adjust the salt/pepper/mayo to your tastes.  

Recipe and link:  http://www.neverhomemaker.com/2012/06/family-and-food.html

Week 39: Recipe #5--Mini Mexican Pizzas

These little pizzas were a big hit with my girls.  I found these on a site called Dashing Dish (see link below).  These are supposed to be a healthier version of the mexican pizza at Taco Bell.  I didn't really see them that way, but they were good.  I served these "pizzas" with spanish rice and a green salad.  Makes 12 pizzas.

You'll Need:

• 3-4 large whole wheat tortillas, or enough to cut out 12 small circles
• 1 c. lean ground turkey, cooked
• 1/2 c. salsa 
• 2 tsp. dry taco seasoning
• lowfat refried beans
• lowfat shredded mexican blend cheese
• optional toppings:  sliced black olives, shredded lettuce, lowfat sour cream, chopped tomatoes

Preparation:

1. Preheat oven to 425 degrees.  Spray a 12-count muffin tin with nonstick cooking spray.
2. Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each wrap.
3. Press each wrap circle into muffin tin using your fingers.
4. Meanwhile, in a small bowl, mix together the ground meat, salsa, taco seasoning, and refried beans.  Stir until well combined.
5. Scoop 1/8th cup meat mixture into each cup.
6. Top with shredded cheese (dividing evenly between each pizza) and olives, if desired.
7. Bake in preheated oven for 12-15 minutes, or until cheese is melted.
8. Wait for mini mexican pizzas to cool, and remove from muffin tin using a fork or knife.  
9. Serve with desired toppings.

Recipe and link:  http://dashingdish.com/recipe/mini-mexican-pizzas/

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