Mealtime Monday: Pork Lo Mein

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Happy Monday!  I am back on the cooking spree and wanted to get around to sharing weekly recipes again.  To start out, here is an easy weekday recipe from Six Sisters’ Stuff for Pork Lo Mein.  The original recipe called for bagged veggies, but I opted to chop up some fresh ones instead.  Even with adding a little prep time to chop up the extra veggies, this is a good fast weekday meal to try out.

Pork lo mein recipe

Ingredients (for 2-4 servings):

  • 1/2 pound pork tenderloin
  • 2-3 cups mixed vegetables (I did broccoli, carrots, snow peas & zucchini)
  • 8 ounce Teriyaki marinade ( I used Kikkoman Marinade & Baste)
  • 1 teaspoon ground ginger
  • 1/4 cup water
  • Angel Hair Pasta

Easy pork lo mein recipe

Cut up your veggies, cube the pork loin and gather the other 3 ingredient.  Simple and quick prep.

Easy pork lo mein ingredients

Cook the pasta according to the directions on the box.

Making pork lo mein

Meanwhile, toss the cubes of pork into a skillet over medium heat.

Making pork lo mein at home

Stir around occasionally to brown, approximately 5 minutes.

Cooking pork lo mein

Add in the veggies once the meat is partially cooked.

Cooking pork lo mein at home

Continue sautéing until the meat is cooked through the the veggies are softened.

Easy pork lo mein for dinner

Once cooked, add in the sauce, ginger and water.  Stir around to incorporate and heat up for about 2 minutes.

Pork lo mein for dinner

Stir saucy meat mixture into the cooked pasta and enjoy your pork lo mein.  Simple and easy menu item for a weeknight meal.

Pork lo mein


Mealtime Monday: Fried Chicken Tenders

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One of my favorite meals to eat growing up was fried chicken tenders.  They are SO GOOD!!  I love fried chicken, but can get weirded out by tendons or bones or strange texture pieces, so this is the perfect way to enjoy fried chicken for me.  These little guys can be served as an appetizer or as a meal with a side.  While they are great paired with mashed potatoes or mac ‘n cheese, you can lighten them up by serving with a salad or some fruit.

Fried Chicken Tenders Recipe - Best ever!!

Ingredients:

  • 1 bag frozen chicken tenders (completely thawed)
  • 2 cups all purpose flour
  • 2 tablespoons garlic salt
  • 1 tablespoon garlic powder
  • 1/2 tablespoon Season All
  • 1 teaspoon black pepper
  • Vegetable Oil

Fried Chicken Tenders-Recipe

In a medium size bowl, mix together flour, garlic salt, garlic powder, season all and pepper.  I like my chicken salty and flavorful, but you can adjust the amount of seasoning to taste.

Making fried Chicken Tenders

Taking one tender at a time, rinse in water and dip into the flour mixture.

Making Fried Chicken Tenders at home

Flip it around and pat down to make sure you get a nice coating on all sides.

Easy Fried Chicken Tenders

Set aside onto a plate and continue until all chicken tenders are coated.  Reserve the flour mixture for now as you may want to re-dip the chicken before frying if you see missing or wet spots in the coating.

Homestyle Fried Chicken Tenders

Preheat oven to 425 degrees.  In a large skillet over medium-high heat, add about a 1/2 inch of oil.  Test oil with a pinch of flour to make sure it is hot enough before adding chicken. Cook on the first side for 3-5 minutes, or until it starts to set and become golden.

Homestyle Fried Chicken Tenders recipe

Flip and cook the opposite side.

Easy Fried Chicken Tenders Recipe

You may want to flip one more time if the first side does not get crispy enough.  You do not need to worry about cooking it through, but you want to make sure you have a nice crispy coating on all sides.

Fried Chicken Tenders Recipe-Yum!

Remove chicken from skillet and set on paper towels to absorb the excess oil.  Repeat with all remaining pieces of chicken.

Fried Chicken Tenders

Place chicken in oven safe glass baking dishes in a single layer.  Pop into the oven for 25-30 minutes, or until cooked through.  Try to flip part way through, but make sure to be careful to not rip the coating off.  If they are stuck to the pan too much and soggy, then they are not quite ready to flip yet.

Baking fried Chicken Tenders

Remove from oven and back onto a paper towel to absorb any more oil.

Baked fried Chicken Tenders

Serve and enjoy!  A great game day appetizer or dinner plan.  Happy Mealtime Monday!

Fried Chicken Tenders Recipe


Mealtime Monday: Kielbasa Pasta Recipe

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Mealtime Monday has been a bit more sporadic this year so far, but here I am again with an easy weeknight meal to share.  I can’t believe how fast this month is flying by.  It is already the 24th and this is only my 2nd post of the month.  Wow.  In the last few weeks we went to Reno for my company trip, had friends over for an appetizer party, I got sick with a head cold and then we moved offices at work.  Crazy busy indeed.  Anyways, back to the food, with this recipe from Taste of Home for Kielbasa Sausage Pasta.

Kielbasa pasta recipe with tomatoes, bell pepper and onion

Ingredients:

  • 1 pound pre-cooked kielbasa sausage, cut into small pieces
  • Angel hair pasta (I cook 1/2 the box and it makes about 4 hearty servings)
  • 1 bell pepper, chopped
  • 1/2 onion, chopped
  • 1 can diced stewed tomatoes
  • 2 tablespoons butter
  • 1-2 cloves minced garlic
  • 1 teaspoon cooking oil
  • Grated parmesan

Kielbasa pasta recipe

In a large skillet over medium high heat, add cooking oil, bell pepper, garlic and onion.  Sauté for about 5-10 minutes to soften veggies and heat sausage.

Kielbasa pasta with tomatoes, bell pepper and onion

Add the diced stewed tomatoes.  Reduce to low and simmer for 10-15 minutes.

Sausage pasta recipe with tomatoes, bell pepper and onion-YUM

Meanwhile in a large pot, cook angel hair pasta according to the directions on the box.

Sausage pasta with tomatoes, bell pepper and onion-YUM

Add butter and 1/4 cup of grated parmesan cheese.  Mix to incorporate.

Kielbasa pasta

Serve pasta into each bowl.  Top with a little more parmesan cheese.

Delicious kielbasa pasta with tomatoes, bell pepper and onion

Layer on the sausage mixture and a sprinkle more cheese.

Kielbasa pasta recipe-YUM!

Serve and enjoy!

Sausage pasta recipe with tomatoes, bell pepper and onion


Mealtime Monday: Asian Turkey Lettuce Wraps

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Long, long ago I pinned a recipe for PF Chang copycat lettuce wraps (recipe here).  After browsing my cooking Pinterest board while coming up with the meal plan list the other week, I stumbled across it again and decided to give it a try, with a few variations. I love meals these Asian turkey lettuce wraps that feel light and healthy on a weeknight, but full of flavor.

Yummy Asian turkey lettuce wrap recipe

Ingredients:

  • 4 large lettuce leaves (I like using Romaine lettuce)
  • 1/2 pound ground turkey
  • 1/2 large onion, diced
  • 1 tablespoon minced garlic
  • 1/2 tablespoon reduced-sodium soy sauce
  • 1/8 cup hoisin sauce
  • 1 teaspoons minced fresh ginger
  • 1/2 tablespoon rice wine vinegar
  • 1 teaspoon chili pepper sauce
  • 4 ounces water chestnuts — drained, finely chopped
  • 1/4 cup green onions — thinly sliced
  • 1 teaspoon sesame oil

PF Chang inspired turkey lettuce wraps

First step in this recipe is to do your prep.  Dice up the onion, water chestnuts, green onion and ginger.  Measure correct amounts and set aside.

Asian turkey lettuce wrap recipe

In a skillet over medium-high heat, brown the ground turkey.

Turkey lettuce wrap recipe

Once cooked through, add red onion, garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar and chili sauce.

PF Chang copycat turkey lettuce wraps

Mix together to throughly coat.  Cook for about 5 minutes.

Yummy turkey lettuce wrap recipe

Add water chestnuts and green onions.

Asian turkey lettuce wraps

Stir together and cook for about 2 more minutes to wilt the onions.  Remove from heat.  Stir in sesame oil.

Turkey lettuce wraps recipe

Wash the lettuce leaves thoroughly and pat dry with a paper towel.

Delicious turkey lettuce wrap recipe

Fill each lettuce leaf with the meat mixture.  Serve and enjoy!  Another great work night meal to add to our list.  Now I really need to sit down and work on my cook book to keep all our favorite recipes in on easy place.  Have you tried any new recipes lately?

Yummy Asian turkey lettuce wrap recipe


Mealtime Monday: Pesto Chicken Lasagna Roll-Ups

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Happy Monday!  This week I am sharing a new recipe we just tried out that I found while browsing Pinterest. I slightly adapted the recipe from Damn Delicious for pesto chicken roll-ups and found them to be to die for!!  So good!  So cheesy!  So creamy!!  Simply good home cooked comfort food.

Chicken pesto lasagna rolls-YUM!!

Ingredients:

  • 8 lasagna noodles
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1 1/2 cups shredded chicken breast
  • 15-ounces ricotta cheese
  • 1 cup pesto
  • 2 cups grated mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 jar marinara sauce
  • Salt and pepper to taste

Pesto Lasagna roll recipe

The first step it to make a butter cream sauce.  According to the recipe I followed this sauce is called béchamel. In a skillet over medium-high heat, melt the butter.

Pesto Lasagna roll-ups

Add flour, whisking to incorporate.

Chicken pesto lasagna roll recipe

Continue whisking for about 1 minute, to lightly toast.

Creamy, cheesy, pesto lasagna rollups

Slowly add milk and continue whisking while it simmers and reduces.  Should be thickened in about 3-4 minutes.  Make sure to stir frequently to keep it from burning.

Pesto Lasagna rolls

Spread about 1/2 a cup into the bottom of the glass baking dish and set aside.

Pesto chicken lasagna rolls recipe

Next, boil your lasagna noodles in lightly salted water.  Cook them until softened, but not mushy.  About 1-2 minutes less time than per the instructions on the box.

Chicken pesto lasagna rolls

Meanwhile, prepare the filling for the roll-ups. In a medium sized bowl, add together shredded chicken, ricotta, pesto, and 1 cup of the mozzarella. Season with salt and pepper to taste.

Creamy, cheesy, pesto lasagna roll-ups

Mix together until fully incorporated.

Creamy, cheesy, pesto lasagna rolls recipe

Lay out all the lasagna noodles and add a generous amount of filling down the center of each.  I did not measure out the filling, I just added a bit to each noodle until it was all allocated.

Pesto chicken lasagna rollups

Roll each noodle and place into the baking dish lined with béchamel.

Pesto chicken lasagna roll-ups

Top with a generous drizzle of béchamel.  I did not use all the sauce that this recipe made because I did not want it to get too rich.

Pesto Lasagna rollups

Next, top with marinara sauce.  I used just over 1/2 the bottle on top of my roll-ups.

Pesto Lasagna rolls-yum

And finally, top with mozzarella and parmesan cheese.

Chicken pesto lasagna roll-ups

Bake in the oven at 375 degrees for about 25 minutes, or until warm throughout and browned on top.

Pesto Lasagna rolls recipe

YUM!  Allow to cool for a few minutes before serving so it is easier to serve, if you can.  I was so excited and it smelled so good I could not wait!

Creamy, cheesy, pesto lasagna rolls recipe-SO GOOD!!

To serve, pour some of your remaining marinara sauce on a plate.  Remove one roll and place it on the bed of marinara.  Now take a deep breath and imagine yourself and a fine Italian restaurant.

Pesto chicken lasagna rolls

Enjoy!

Creamy, cheesy, pesto lasagna rolls

 

 

 

 

 

 

 

 

 

 


Mealtime Monday: Tomatillo Enchiladas

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Welcome to the last mealtime monday of 2013!  Crazy how fast this year has gone by.  Today I am sharing a meal that I revised from a recipe from Cooking Light.  Funny how I thought that I posted this back in the summer, only to find it again when  going through pictures.  So today I am finally sharing my favorite recipe for tomatillo enchiladas!  I searched out this recipe after getting a bag of tomatillos from my parent’s garden.  My friend gave me her recipe for a homemade tomatillo sauce, so I was looking around for ideas to use the sauce in.  When I saw this I new it was perfect, and I was right.  It is a great light, summery meal to share on a December day.

Tomatillo chicken enchilladas recipe

Ingredients:

  • 1-1 1/2 cups tomatillo salsa verde (see recipe here) or buy store bought sauce
  • 2 cup shredded cooked chicken
  • 1/3 cup low fat cream cheese
  • 8 (6 inch) corn tortillas
  • Cooking spray
  • 1/4 cup crumbed queso fresco
  • 1/2 teaspoon chili powder
  • lime wedges & cilantro option garnish

Directions:

Preheat oven to 425 degrees.   In a medium bowl add your shredded chicken.  If you don’t have left over chicken to use for this meal, you can easily boil a chicken breast or two in advance.

Yummy tomatillo enchilladas

Add cream cheese to the chicken and stir together to combine.  Now add 1/2 cup tomatillo sauce.  I prefer to use homemade tomatillo sauce when my parent’s garden is in full production mode, but you can also buy green sauce at the store and blend it with onion and garlic to make it a bit more fresh in flavor.  Mix together to fully combine.

Chicken tomatillo enchilladas

Pour chicken broth into a small skillet over medium-high heat.  Take one tortilla at a time into the boiling chicken broth, flipping over after 5-10 seconds.  This helps to soften the tortillas, but make sure to remove from the broth quickly because they easily become soggy and fall apart if too much broth is soaked up into the tortilla.  Remove tortillas to a paper towel and complete with all tortillas.  Next, spoon about 1/4 cup of chicken filling along the center of each tortilla.

Chicken enchilladas

Roll seam side down into a glass baking dish coated with cooking spray.  Repeat process with all tortillas.

Green enchilladas

Pour more tomatillo sauce over the enchiladas.  Top with crumbed queso fresco and chili powder.

Yummy chicken tomatillo enchilladas

Bake at 425 degrees for about 18 minutes or until heated throughout.  Serve with lime slices and garnish with cilantro.  Enjoy!  This recipe is so good and surprisingly light for enchiladas.

Green tomatillo enchilladas


Mealtime Monday: Prosciutto Wrapped Chicken

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Happy Monday!  Can you believe tomorrow is Christmas Eve!  I feel like this holiday season came and went way too fast.  We spent the weekend visiting my family for an early Christmas celebration and it was great.  This week I am sharing a recipe from Rachel Ray, Proscuitto wrapped stuffed chicken breasts.  This recipe it fairly easy and the result looks and tastes gourmet.

Prosciutto Wrapped Chicken

Ingredients:

  • 1/2 cup low fat ricotta
  • Salt and pepper
  • 3 tablespoons grated Parmesan cheese
  • 1 small clove minced garlic
  • 1 tablespoon finely chopped parsley
  • 1 teaspoon dried Basil
  • 1 teaspoon dried Thyme
  • 1 large skinless, boneless chicken breast
  • Olive Oil
  • 4 thin slices prosciutto
  • White wine
  • 1 tablespoon butter

Prosciutto Wrapped Chicken

Preheat oven to 400F.  I used one really large chicken breast and made it work for 2 servings.  First I took my pounding mallet and pounded the chicken breast so that it was thinner and larger.  Make sure to not go too thin, as you will still need to be able to butterfly the breast. Cut thinned breast in half across the middle, then use your knife to butterfly each half so that you can stuff it later.

Prosciutto Wrapped Chicken

In a bowl, season the ricotta with salt and pepper.

Prosciutto Wrapped Chicken

Add to the bowl your Parmesan cheese, garlic, parsley, basil and thyme. Stir to fully incorporate.

Prosciutto Wrapped Chicken

Place some of the ricotta mixture on each butterflied piece of chicken and fold the breast over.

Prosciutto Wrapped Chicken

Drizzle with olive oil.

Prosciutto Wrapped Chicken

Wrap each breast of chicken with prosciutto.  Heat your skillet with a tablespoon of olive oil. Add the chicken bundles and brown over medium-high heat, turning once, for 4-6 minutes.

Prosciutto Wrapped Chicken

Transfer to the oven to cook through, 12-15 minutes.

Prosciutto Wrapped Chicken

Remove the chicken from the pan and deglaze the pan with wine. Swirl in the butter.

Prosciutto Wrapped Chicken

Drizzle the sauce over the chicken and serve.  I made some easy garlic green beans as a side and they worked great alongside the chicken.  This is not the easiest weeknight meal, but a great one to impress guests or for a special occasion.

Prosciutto Wrapped Chicken


Mealtime Monday: Green Grilled Cheese

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Happy Mealtime Monday!  After taking a week off the blog I am back.  This time of the year is so busy with parties and birthdays for us, I can’t seem to find enough hours in the day to get it all done.  So this week I am sharing a really easy weeknight meal.  This is the green grilled cheese that I got inspired to make from here.  It is a great alternative for an “adult” grilled cheese sandwich, complete with pesto, avocado, spinach and mozzarella.

Pesto, spinach & avocado grilled cheese recipe

Ingredients:

  • Sliced sourdough bread
  • Butter
  • Fresh spinach leaves
  • Avocado
  • Pesto (click here for my homemade pesto recipe)
  • Sliced mozzarella cheese
  • Optional: Tomato soup

Adult grilled cheese

Once all the ingredients are prepped, like in the picture above, it is time to make the sandwiches.  Melt a small piece of butter in a large skillet over medium-high heat. Take one side of bread for each sandwich and slather with a generous amount of pesto.  Place it pesto side up in the pan.

Pesto grilled cheese

Add a layer of sliced mozzarella cheese on top of the pesto.

Pesto spinach grilled cheese

Next add a layer of spinach leaves.

Pesto and spinach grilled cheese

Top with sliced avocados.  I used half an avocado per sandwich.

Avocado, pesto and spinach grilled cheese

Then finish with a second layer of mozzarella cheese.

Yummy pesto grilled cheese

Lay the second piece of bread in top.  Cook until golden brown on the first side.

Pesto grilled cheese recipe

Flip, adding a bit more butter and brown the second side.  Now the bread is nice and crispy and the cheese is melty.

Pesto, spinach & avocado grilled cheese

Cut in half and serve.  I like to have my grilled cheese with a bowl of tomato soup.  Such a great winter meal and so easy.  Enjoy!

Pesto, spinach and avocado grilled cheese recipe


Mealtime Monday: Shredded Beef Enchiladas

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Happy Monday!  I hope everyone had a great time celebrating Thanksgiving with their loved ones. Alex & I are lucky to live close enough to both families that we get to celebrate the holiday twice, once on Thursday and the 2nd round on Saturday.  The meal I am sharing today is my Mom’s recipe for enchiladas.  They can be made from any kind of left over shredded meat, so it is a great way to use up some of that left over turkey.  This time around I opted for shredded beef enchiladas to use up some of the meat from my French Dip roast.

homemade shredded beef enchiladas recipe

Ingredients (serves 4):

  • 3 cans (15 ounce each) medium spice enchilada sauce (I use Las Palmas)
  • 1 can (7 ounces) diced green chilies (I use Ortega)
  • Grated cheddar cheese (approximately 2 cups, I grate as I go)
  • Shredded meat, can use beef, chicken or turkey (I use about 3-4 cups meat)
  • 10 corn tortillas
  • Cooking oil
  • Olives and sour cream to top

Directions:

In a large skillet over medium-high heat, add you shredded meat.

shredded beef enchilada recipe

Add to the pan 2 cans of enchilada sauce and the can of diced green chilies.

beef enchiladas recipe

Simmer on medium heat for 10-15 minutes.

delicious beef enchiladas

Meanwhile, preheat oven to 400 degrees.  Open the 3rd can of enchilada sauce and pour a small amount into the bottom of your glass baking dish.

delicious enchiladas

Heat a small skillet over medium heat.  Add a splash of cooking oil to the pan.  Warm up the tortilla in the hot oil, flipping after 30 seconds.  Repeat until all tortillas are warmed and oily on both sides.  Make sure to not leave it in the pan for too long or it will get crispy.

homemade enchilada recipe

Set up your assembly line of tortillas, saucy meat, cheddar cheese and the baking dish.

making delicious beef enchiladas

Using a paper towel to keep your hand clean, load up the center of the tortilla with the saucy meat mixture and top with cheese.

delicious shredded beef enchiladas

Roll and place seam side down into the baking dish.  I like to roll it in the sauce of the baking dish as I place it down.

shredded beef enchiladas

enchiladas

Repeat with remaining tortillas, making sure to space out your meat and cheese so that all are approximately the same size.  They should be snugly lined up in your baking dish.

making delicious shredded beef enchiladas

Pour a nice drizzle of the remaining enchilada sauce over the top, but not so much that you drown them.

yummy shredded beef enchiladas

Top with a nice layer of shredded cheddar cheese.

homemade beef enchiladas recipe

Bake at 400 degrees for 25-40 minutes, or until browned and crisp.

shredded beef enchiladas recipe

Serve and enjoy!  I like to top mine with a generous dollop of sour cream and olives.  Such a great way to use up extra shredded meat and super delicious too.  Thanks Mom for teaching me this easy and delightful recipe for shredded beef enchiladas!

homemade shredded beef enchiladas recipe


Mealtime Monday: Crockpot Roast French Dip Sandwiches

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Here we go again with another Mealtime Monday.  Now that it is getting cold again, I love to pull out my crockpot for soups, stews and roasts.  One of our go-to crock pot meals is making a French Dip roast.  The meat simmers all day so it falls apart and is so juicy, making amazing French Dip Sandwiches with plenty left over for tacos, enchiladas or any other meal you can think of that uses shredded beef.

Simple Crockpot french dip recipe

Ingredients:

  • 4-5 lb beef roast
  • 1/2 cup low sodium soy sauce
  • 5-6 peppercorns
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary
  • 1 teaspoon thyme
  • 1 beef bouillon cube
  • 1 bay leaf
  • Swiss cheese (sliced)
  • French rolls

Making a roast for french dip sandwiches

Trim excess fat from the roast and place into the crockpot.  In a measuring cup, stir together soy sauce, peppercorns, garlic powder, rosemary, thyme, beef bouillon & bay leaf.

French dip roast recipe

Pour this mixture directly over your roast.  Fill the crockpot with water until the roast is nearly covered.

Slow cooker french dip roast recipe

Cook on low for 10-12 hours.

Slow cooker french dip roast

Preheat oven to 425 degrees.  Remove meat from the crockpot and shred.  Pile shredded meat onto your french roll.  Top with swiss cheese.

Melty french dip sandwiches

Bake for about 5 minutes, or until cheese is melted.

Melty french dip sandwich recipe

Serve with a dish of the au jus (the liquid from your crockpot) to dip your slow cooker french dip in.  Enjoy!

Amazing simple french dip recipes