Category Archives: Main course

Greek Pasta Salad

I usually make this salad on Sunday night and then eat on it all week for lunch at work. When I buy the ingredients, I usually end up with enough to make it 2 weeks in a row so it’s not too expensive to make. It’s perfect for the summer time when you don’t want anything to hot or heavy and it would be a great dish to take to a summer cookout. Here’s the recipe for this delicious looking bowl of healthy goodness.

1/2 lb of orzo pasta, cooked and cooled to room temp

1 cucumber sliced

1 bell pepper, choose your favorite color

greek olives cut in half

1/4 of a purple onion

Stir all of these together and then mix equal parts olive oil and red wine vinegar with some black pepper (I usually mix it together so that I have 1/3 cup of liquid). Pour the dressing over the salad and let it sit overnight. I usually end up adding more vinegar to mine bc I like the tartness, but adjust as you see fit.

When I get ready to eat a bowl I sprinkle on some feta cheese and slice up some tomatoe and enjoy!

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Filed under Main course, vegetables

Sweet Potato Taco Packets

Yep you read that right. Sweet potatoes and taco all in the same title. So a few weeks ago I was looking for some new recipes to try for dinner and also looking for some more veggies and tada! I will admit that at first I was a little skeptical and then I started thinking that it didn’t really sound all that bad. With my thinking finally cleared, I decided to jump right in and try it out (The benefit of living alone is that if it is a disaster then no one else ever has to know about it!). Anyways, I went to the store and bought all of the ingredients and proceeded to tell my mom all about it! She promptly displayed her doubts, but I was not to be discouraged.

After my run last week a set to work peeling and cutting potatoes, and filling up my foil packets. I cooked the turkey meat and sprinkled it with taco seasoning. I cut up my potatoes and then sprinkled them with black beans and topped them with the turkey. I finished them off with tomato sauce and started baking. thirty minutes later, I opened one up, sprinkled on some cheese and a dollop of sour cream and dug in. My verdict – yummy! I took pics and then sent them to my mom who also decided she should try out this strange concoction. Her verdict – Yummy too. So here’s a pic and I’ll post the recipe that I used and also a link to the original below.

As for the price of this meal, it’s a wonderful thing to make if you’re on a budget. Here’s the breakdown of what I spent. For my black beans, I used up one that I had already cooked from a bag of dry beans so mine were cheaper, but I’ll price it approx. for canned beans. Also for the potatoes, I’m guessing on the price, but I’m going high so it might actually be cheaper at the store.

Sweet Potatoes (4) = 2.50

Black Beans           =    .75

Tomato Sauce       =   .75

Turkey                   =  4.50

Taco Seasoning    = .75

Total = 9.25 for at least 4 servings if not 5 so between 1.80 – 2.50 per serving

Sweet Potato Taco Packets

Adapted from Tasty Kitchen recipe

1 package of ground turkey

1 package of taco seasoning mix

Sweet potatoes

1 can black beans

1 can tomato sauce

 

Brown turkey meat in pan, drain fat, season with taco seasoning mix.

Cut up potatoes and put into foil packets, top with beans, turkey, and tomato sauce.

Close packets and put on cookie sheet, bake in oven for 20 – 30 minutes at 425 or until the potatoes are tender.

Sprinkle with cheese and sour cream and enjoy!

 

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Filed under Main course, vegetables

Stuffed Bell Peppers

Ok let’s hear for Real Simple for sharing another winning recipe! This was a super easy, relatively healthy, and not terribly expensive meal. I won’t go into to much detail except to say that you should definitely give this a try. My only reccommendation is making some easy homemade salsa to serve on top – there is something about a nice hot cooked meal with a nice refreshing cool twist! I’ll include my recipe for the salsa in a day or two. Here goes for the peppers:

Serves 4| Hands-On Time: 10m |Total Time: 1hr 20m

Ingredients

Directions

  1. Heat oven to 375° F. Cook the rice according to the package directions.
  2. Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef and cook, breaking the beef up with a spoon, until no longer pink, 3 to 5 minutes. Stir in the corn, chilies, cumin, cooked rice, ½ cup of the Monterey Jack, ½ teaspoon salt, and ¼ teaspoon black pepper.
  3. Arrange the bell peppers, cut-side up, in a 9-by-13-inch baking dish or pan. Divide the beef mixture among the bell peppers, add ½ cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining ½ cup of Monterey Jack, and bake until browned, 5 to 7 minutes more.
  4. In a small bowl, whisk together the yogurt and ¼ cup water. Drizzle over the bell peppers and top with the salsa and scallion greens.

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Filed under Beef, Main course, vegetables

Amazing (and super healthy) Salad!

So 2012 it’s nice to see you on the blog. I need to recap 2011 and maybe one of these days I’ll have some time and internet connection in order to do so. Since the move – it’s been almost 6 months! – I’ve been quite busy and while I did manage to keep reading, my baking and blogging has suffered. Anyways, to start the year off right I thought I might share a few delicious recipes that I’ve gotten out of my Real Simple magazine.

When I first saw this recipe I thought that’s just strange but then Iwas seduced by the terms butternut squash and chickpeas! I have and unhealthy love of chickpeas in almost any form, including straight out of the can! Anyways, I braved up and tried it with a few modifications and it may be one of my new favorite salads. This thing was deliciouse and filling and pretty and healthy – that’s a combination that really can’t be beat. The spice from the tahini was offset nicely by the sweetness of the squash. 

As for my modifications, I did not use chicken or pita chips on my salad, and I added an avocado, which was delicious. I highly recommend giving this salad a try in the near future. Here’s a link to the original recipe and a copy of it right here:

Chicken, Squash, and Chickpea Salad with Tahini Dressing via Real Simple

  • 1 medium butternut squash (about 2 pounds)—peeled, seeded, and cut into 1-inch pieces
  • 4 tablespoons olive oil
  • kosher salt and black pepper
  • 2 6-ounce boneless, skinless chicken breasts
  • 1/3 cup tahini (sesame seed paste)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 12 ounces romaine hearts, cut into strips (about 9 cups)
  • 1 15.5-ounce can chickpeas, rinsed
  • 1 cup pita chips, broken
  • 2 tablespoons chopped fresh chives

Directions

  1. Heat oven to 425° F, with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the squash with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on the bottom rack, tossing once, until tender, 25 to 30 minutes.
  2. Meanwhile, place the chicken on a second rimmed baking sheet and coat it with 1 tablespoon of the remaining oil; season with ¼ teaspoon each salt and pepper. Roast on the top rack until cooked through, 15 to 20 minutes. Let cool slightly, then slice.
  3. Meanwhile, in a small bowl, whisk together the tahini, lemon juice, oregano, the remaining tablespoon of oil, ⅓ cup water, and ¼ teaspoon each salt and pepper. Divide the lettuce among plates; dividing evenly, top with the squash, chicken, chickpeas, pita chips, and chives. Serve with the dressing.

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Filed under Main course, vegetables

Taco Pizza

Ok here is a little know fact about me: I don’t really care for pizza at all. I just don’t care for the tomato sauce – I don’t even really like spaghetti either. I love a good fresh tomato, but I just can’t take much of the sauce; yes this even includes ketchup. However, given my general dislike of pizza one of my favorite restaurants is California Pizza Kitchen. I LOVE this place. I mainly love their Thai Crunch Salad – I mean this thing is life changing. I digress though – I also like their pizza because they don’t all have tomato sauce on them. In fact they have lots of other ingredients and quite a few of their pizzas don’t have any traditional sauce on them. That’s where the taco pizza comes in. This recipe is from Tasty Kitchen and is complements of Ree aka The Pioneer Woman. This one is definitely a must try if you like tacos and the idea of pizza. It got really good reviews in our house to be sure and there were no leftovers either. As for changes I just used my own dough recipe made out of the miracle flour aka King Arthur Flour Perfect Pizza Blend – completely worth the investment because the dough doesn’t shrink back up as you roll it out.

Here is a link to the recipe I used and some pictures of everything.

Tasty Kitchen Taco Pizza

The flour used to make the miracle pizza crust.

Heating up a can of black beans with some taco seasoning mixed in - this will be the "sauce"

My crust half baked with beans and cheese.

Finished baking and ready for the rest of the toppings.

Lettuce, tomatos, cilantro, spicy sour cream - Almost there I just forgot the chips.

All finished and ready to eat this deliciousness.

 

 

 

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Filed under Breads, Main course, Pizza

Recipes from this week’s menu

Ok here are two of the recipes for some of the weekly menu items.

Mexican Cassarole 

Ingredients:

  • 1 lb of ground beef
  • 1 package of taco seasoning mix
  • 1 can of black beans or any beans would work; drained
  • 1 small sleeve of yellow rice
  • 1 can of cheddar cheese soup
  • 1 can of rotel

Directions:

  1. Cook yellow rice according to directions on package.
  2. Brown ground beef; drain off fat and then season with taco seasoning mix and a little water.
  3. Put beef into a 9×13 casserole dish and top with black beans.
  4. Stir cheddar cheese soup and rotel into cooked rice and then spread over the meat and beans.
  5. Sprinkle with shredded cheese.
  6. Bake at 350 for 30 minutes or until cheese is melted and bubbly.
  7. Serve with sour cream and avocados.

 

Sticky Chicky

Ingredients:

  • 1 bag of chicken wings
  • 1 stick butter; melted
  • 1 cup soy sauce
  • 1 cup brown sugar
  • ½ cup water

Directions:

  1. Mix all ingredients together and pour of wings in a pan.
  2. Marinate 3 hours to overnight.
  3. Bake at 275 for 2 – 3 hours.

Serve with rice.

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Filed under Beef, Chicken, Main course, Weekly Menu

What’s for dinner tonight…Meatballs!

Ok so if you know me well then you may know that I am not a fan of beef. In fact, if it wasn’t for living with beef eating people I would probably just stick to chicken and fish with the occasional serving of  pork. This recipe is an exception every now and then – thank you PW.

Here is a copy of the recipe. Super easy to make just a little nasty unless you’re one of those people that likes to love on your food (holla c-money!) and doesn’t mind touching raw meat. Oh and I forgot to take a picture of us cooking them in the frying pan and after they came out of the oven. They were pretty tasty and easy so make some and enjoy.

All the meat mixed with oats, a little bit of onion, salt, pepper, and milk.

The bad part of making meatballs - my hands were freezing. We're talking serious pain here.

I told you I didn't like touching raw meat.

Rolling the little meatballs so that they can be browned in the frying pan.

This is right before they go in the oven and then come out looking oh so fine and tasting the same way!

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Filed under Beef, Main course