One Pan Sausage & Potatoes

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This was so easy and delicious.

Ingredients:

12 Italian sausages, cut in half

2 large onions, sliced

2 red peppers, seeded and cut into large dice

2 garlic cloves, chopped

1 lb. baby new potatoes, quartered

7 oz. white wine

2 T. olive oil

Directions:

Preheat the oven to convection roast at 400. Place all the ingredients (except for the wine) in a large roasting pan. Sprinkle with salt and pepper and some Italian seasonings. With your hand, mix it all up so that everything is coated with the oil and spices.

Spread the ingredients out as flat as possible in the roasting pan. Put the sausages on the top, not covered by any vegetables.

Roast for about 35 minutes until golden. Temporarily remove the sausages and mix up all the vegetables and potatoes. Return the sausages to the pan, being sure to turn them to roast the other side.

Pour in the wine and cook for another 20 minutes until browned and the sausages and potatoes are tender.

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Shrimp with Linguica

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This was super tasty!

Ingredients:

1 lb. shrimp

3/4 t. paprika

3/4 t. cumin

1/2 t. garlic powder

1 linguica link, cut into thin slices

1 pepper, sliced

Juice of 1/2 lemon

Chopped jalapenos, if desired

1/2 red onion, thinly sliced

Fresh parsley for garnish

Naan bread for serving

Directions:

Pat shrimp dry. Season with salt, pepper, paprika, cumin, and garlic powder. Make sure shrimp is well seasoned.

Heat a large pan. Add the linguica and brown both sides. Remove and set aside.

In the same skillet, add some olive oil. Add the peppers and sauté until cooked. Remove and set aside.

In the same skillet, add more olive oil. Add the shrimp and cook until almost done. Return the linguica and peppers to the pan. Add the jajapenos if using. Toss to combine and cook another 3 minutes or so.

Transfer the contents to a serving bowl. Squeeze the lemon juice and add the red onions and fresh parsley.

Serve with naan bread.

 

Easy Meatloaf in a Muffin Tin

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This cooks super fast – much faster than a traditional meatloaf in a loaf pan!

Ingredients:

1 lb. ground beef (I used ground bison)

1 c. chopped onion

1 egg

1 c. breadcrumbs

1/4 t. onion powder

1/4 t. garlic powder

1/4 t. salt

1/4 t. pepper

Dash of Italian seasoning (optional)

Freshly grated parmesan cheese (optional)

Marinara sauce

Directions:

Preheat oven to 350. Grease a muffin tin with cooking spray.

In a bowl, combine all the ingredients except the Marinara sauce (use your hands!).

Shape 1/4 c. mixture into a ball and put it into each cup in a muffin tin.

Top each loaf with some Marinara Sauce.

Bake for 20 minutes and it’s done!

Stuffed Poblanos

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This had a slight zip to it, making it really tasty.

Ingredients:

4 poblano peppers

2 medium tomatoes, diced (optional)

1/2 medium onion, diced

3 green onions, thinly sliced

1 T. minced garlic

Dried oregano and cumin to taste

2 c. cubed cooked chicken (I used rotisserie chicken)

1 c. shredded mozzarella cheese

1/2 c. chopped cilantro

1/2 c. shredded cheddar cheese

Directions:

Preheat the oven to 400. Line a baking pan with some aluminum foil and spray with cooking spray. Set aside.

Cut top off poblanos, remove the seeds and make a slit down the length of the pepper. Chop up the portion cut off from the top and set aside.

In a pan, sauté the onion, tomatoes, green onions, chopped up poblano tops and garlic until fragrant and soft. Add the oregano, cumin, and salt to taste.

Off the heat, add in the chicken, cilantro and the mozzarella cheese. Mix well.

Stuff the peppers with the chicken mixture until well filled. Lay then in the baking pan.

Bake for about 20 minutes or until the poblanos are soft and charred. Remove.

Set the oven to broil.

Sprinkle the cheddar cheese on top of the peppers and return them back to the broiler for a few minutes until the cheese is melted and starting to brown.

 

Baked Cod

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So easy and very tasty! Make sure to brown the fish really well first.

Ingredients:

1.5 lb cod fillets

5 garlic cloves, minced

1/4 c. chopped parsley

5 T. lemon juice

5 T. olive oil

2 T. melted butter

1/3 c. flour

1 t. ground coriander

3/4 t. paprika

3/4 t. cumin

3/4 t. salt

1/2 t. pepper

Directions:

Mix lemon juice, olive oil and butter in a shallow bowl. Set aside.

In another shallow bowl, mix flour and spices. Set aside.

Patt fish fillets with a paper towel. Dip them in the butter mixture and then in the flour mixture. Shake off the excess flour.

Heat some olive oil in a skillet and make sure it’s hot before adding the fish. Add the fish and sear on both sides, giving it some color. Reduce the heat and add the remaining butter mixture and garlic.

Cover and cook until the fish is done, turning frequently. Add the chopped parsley at the end. Spoon the sauce over the fish and serve.

Meatballs and Salad

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Getting back on the health kick, I keep looking for recipes that offer lots of veggies (without spending too much time extra prepping them!).

Ingredients:

1 lb. ground beef, turkey, chicken, or bison

1 t. lemon zest

2 T. lemon juice

1/4 c. non fat greek yogurt

1 T. water

1 T. chopped fresh chives

Arugula

Sliced tomatoes

Sliced avocados

1/4 chopped red onion

2 minced garlic cloves

Directions:

Combine meat, red onions and garlic. Season with some salt and pepper. Form the meat into about 12-15 meat balls.

Cook them in a pan until done.

In the meantime, mix together the yogurt, water, chives and lemon zest in a small bowl. Set aside.

In another bowl, mix together 3 T. olive oil, lemon juice, and some salt and pepper.

In a large salad bowl, place the arugula, tomatoes and avocados. Mix with the olive oil mixture. Top with the meatballs and drizzle the yogurt sauce on top.

Chicken Kebabs

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These were absolutely delicious! So tender and tasty!

Ingredients:

2 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces

1 red onion, cut into wedges

1 c. plain Greek yogurt

2 T. olive oil

2 t. paprika

1/2 t. cumin

1/8 t. cinnamon

1 t. red pepper flakes

Zest from one lemon

Juice from one lemon

5 cloves of minced garlic

1 3/4 t. salt

1/2 t. pepper

Directions:

Combine all ingredients from yogurt to pepper in a bowl and mix well.

Thread chicken pieces on a metal skewer, adding the onion wedges along the way.

Brush the yogurt mixture onto the kebabs, making sure to cover them well.

Cover and refrigerate over night.

Grease a grill with some olive oil. Heat the grill. Place the kebabs on the grill and cook until done – turning frequently.