Spicy Steamed Kale, Mushroom & Steak

Sometimes I want a one pot meal, so I'll throw all the ingredients into the steamer and let 'er rip. Since I use precooked fajita strips, it only takes a few minutes. A drizzle of hot sauce and I'm ready to eat. Quick clean up, too. Gotta love that. :)

Panda Express Chow Mein Copycat Recipe

I've always loved Panda Express Chow Mein, but haven't had it in awhile. When I saw this recipe for a 'copycat' version online, I decided to give it a try. So glad that I did!! I used dried udon noodles since I couldn't find the ones called for in the recipe and it worked out just fine. We all LOVED it!! My guys have asked for it again and again. So if you have a hankerin' for some really quick and tasty Chinese restaurant 'copycat' food, give this one a try, it's super yummy and our family approved. :) 

Pita Pocket Pizza & Calzones

I like to make quick pizzas and calzones using pita bread ~ both regular or mini sized. Just depends on what I have on hand at the time we're starving. I use a little pizza sauce, some grated/sliced cheese/veggie/meat, a sprinkling of spices/herbs, about 10 minutes in the oven, and then on to our plates. A quick meal or snack, in no time flat. Come and get it!

Mini Calzones made from mini pita pockets.

Homemade Natural Fruit Juice 'Soda' ~ Izze Copycat

When I was shopping for groceries the other day, another mom and I got to talking and started sharing our favorite quick recipes. She told me about her kids favorite 'healthy soda' recipe, a copycat version of the natural soda brand, 'Izze'. Since that brand can be a bit pricey, her inexpensive version sounded right up my alley. It's as simple as can be to make this tasty drink ~ just make a 70/30 split combo of sparkling water/fruit juice. Easy-Peasy. I make it using frozen fruit juice stirred into the sparkling water ~ about 2-3 Tbsp frozen juice to 8 oz. sparkling water. Since I like to use the frozen juice concentrate, I can make a different flavor each time without committing to just one bottle of fruit juice taking up a lot of fridge space. Served over ice and we're all happy... and my wallet is SUPER happy, too. Gotta love that!  :)

Seaweed Salad

When I was cleaning out my pantry the other day, I found a package of nori sheets (the black/dark green seaweed wrappers that are used for making sushi) hiding in the back. I decided to see what type of other recipes used nori sheets besides sushi. I came across this recipe for a quick and easy Seaweed Salad that looked interesting, so off to the kitchen I went. I'm happy to report that the dish was a success, I just loved it! I used my kitchen scissors to make quick work of cutting the nori sheets into thin ribbons and after just a few minutes of soaking them in warm water, a bit of easy shredding/combining of other ingredients, I was ready to assemble my lunch. I've seen seaweed salads for sale in some of the upscale markets, but they're always expensive, so I'd never tried them before. Didn't know what I was missing. So happy that I can now make it at home. Cheap and cheerful makes this cook smile. :)

Quick Creamy Mushroom Risotto ~ Meatless Monday

The day I came up with this spin on the classic Italian rice dish ~ Mushroom Risotto ~ I had some leftover cooked white rice sitting in my fridge, a craving for something Italian, and a hungry tummy that wanted fed...NOW.  So, I hit the pantry and threw this delicious meal together in well under 10 minutes. It's quite a bit quicker than a traditional risotto, with just as much flavor as many of the restaurant versions that I've ordered over the years, it's definitely cheaper than what the restaurants charge, and it doesn't take too long to make. Gotta love that. 

I created this creamy, dreamy concoction by ~ heating the leftover cooked rice (about 3 1/2 cups) with 3/4 of a can of condensed cream of mushroom soup; a small can of sliced mushrooms with their juice; 1/3 cup grated Parmesan cheese; splash of white wine; fresh ground pepper and dried basil. I stirred it all together, added a little bit of water and it all began to take on the classic 'creaminess' of a traditional risotto. The rice still had the correct firmness, and it was made without all the stirring fuss. Cool! Now that I know the secret of how to make this flavorful rice dish so quickly and easily, I think my leftover rice has finally met its match. :) 

Quick Moroccan Chicken Thighs with Chickpeas

I was craving something a bit exotic the night I made this dish... but, I was short on time.  So, I threw together this little gem ~ Quick Moroccan Chicken Thighs with Chickpeas ~ and was quite happy with the results!  To make this dish I just used ~ a can of fire roasted tomatoes with juice, 1/2 a can of drained chickpeas, 4 skinless chicken thighs, a small sliced onion and a sprinkling of traditional Moroccan spices ~  powdered ginger, cinnamon, cumin, paprika, salt and pepper.  I let it all simmer together until the chicken thighs were cooked through, about 20-25 minutes.  I added some steamed veggies on the side... and dinner was served.  Not too much effort, not too much time, low on carbs... but full of the exotic flavors I was looking for.  On-the-fly cooking inspired by a craving.  Cool.  :)

Easy Baked Chicken Tenderloins ~ Trader Joe's

When I want to make a simple and easy chicken dinner, I will often turn to frozen chicken breast tenderloins (chicken tenders) from Trader Joe's.  I try to always have a bag in my freezer, it just makes my life easier.  Nothing fancy about this meal. I just ~ put a layer of foil over my cast iron skillet (to make clean-up super quick); add the frozen tenders; spice them up; follow the baking directions on the back of the bag (you can bake them from frozen, so this is great for a last minute meal); and in about 20-25 minutes our chicken dinner is ready to put on the table.  Easy-peasy.

I almost always change up the type of seasonings/veggies/sauces I sprinkle/scatter/slather on the tenders before I pop them into the oven, so it never feels like the same meal twice.  For side dishes, I'll add whatever sounds good to me at the time, or I'll choose any leftovers that may be hanging around in the fridge that need using up.  I might serve the chicken with sides of ~ canned baked beans, steamed veggies, a whole grain salad, a green side salad, baked potato, mac 'n' cheese, etc.,  and we're good to go.  Sometimes it's nice to just go to an old favorite stand-by, you always know what you're gonna get...well, sorta.   :)  Minimum effort, maximum return.  Cool.

Quinoa Tabbouleh ~ Meatless Monday

I was craving tabbouleh, but was all out of cracked bulgur wheat. Dang it! I did have some leftover cooked quinoa in the fridge...good enough.  Into the bowl of quinoa went ~ chopped tomatoes, diced red bell pepper, lots of chopped parsley, a little chopped cilantro, a big squeeze of fresh lemon juice, a drizzle of extra virgin olive oil, a dash of balsamic vinegar, a sprinkling of sea salt, fresh cracked black pepper, and a bit of hot red pepper flakes.  I gave it all a good toss, chilled it for a bit, and then served it.  This quick and easy to make salad satisfied my craving, was full of the superfood quinoa...and it helped me use up some leftovers.  I call that a win-win!  Toss in some cooked beans, tofu or tempeh, and you've got a quick, protein packed  meal.

Quick Enoki Mushroom Soup ~ Meatless Monday

I'm a big fan of the itty-bitty, fairy-sized Enoki Mushroom.  There is something so cute and dainty about these little guys.  What I also like about them is how easy they are to use, just a minute in some hot broth and they're good to go.   My favorite way to eat them is in a super quick, simple to make soup.  In about the time it takes to boil the water so I can make the broth, I can have my ingredients all assembled for my soup.  

To make my Quick Enoki Mushroom Soup, just ~ Chop the Enoki Mushrooms into short sticks.  Slice a carrot into super thin 'coins'. To slice them I use my veggie peeler on the thin end of the carrot.  Slice some bell pepper into super thin strips.  Chop some cilantro.  Put all the prepped veggies into your soup bowl and then pour your favorite hot veggie/mock meat broth or miso soup over the top.  Stir in some Bragg's and a couple of drops of toasted oriental sesame oil.  Give it a quick spin & you're ready to eat.  Change up the soup any way you want, just slice the veggies super thin, so that way they 'cook' in the broth in about a minute.

Easy Old-Fashioned Graham Cracker Icebox Cake

Sometimes I like to make a simple and easy to prepare dessert, one that is very forgiving and tastes great. It's my spin on the classic  ~ Old-Fashioned Graham Cracker Icebox Cake.  For my version I line a dish with plastic wrap, leaving the ends hanging out so it's easier to remove at serving time.  Then I just make layers ~ starting with a bottom 'crust' of graham crackers (regular, low fat, fat free or cinnamon); covering that completely with layer of  pudding (I use whatever flavor of instant pudding sounds good at the time, regular or sugar-free);  then a layer of chopped fruit (like thin sliced banana, drained canned peaches/fruit cocktail/Mandarin oranges, shredded coconut or a combo of them all); and then a thin layer of Cool Whip (any variety).  Depending on the size of the dish I'm using, I'll make either two or three layers, ending with the Cool Whip on top, and then adding a sprinkling of crushed graham crackers as a garnish.  I then put the 'Icebox Cake' into the fridge, and let it sit for 8 hours/overnight, that way the moisture will be absorbed by the graham crackers and it will become solid enough to cut. 

When it's time to serve, I just use the plastic wrap to carefully pull the 'cake' out of the dish. It should now be holding its shape and be easy to cut. We like it made in all different flavors, I'll use ~ regular, sugar-free, fat-free or low-fat ingredients ~ just depends on my mood and what is lurking about in my fridge or pantry. This little dessert is also a great way to use up leftover fruit or pudding, and makes little sweet treat odds-and-ends go a bit further.  Gotta love that!

Quick Teriyaki Beef & Veggies

Some nights, I like to make a super quick 'Chinese stir fry' for dinner, using lean ground hamburger.  It's a perfect plan for when I have some leftover rice already sitting in the fridge.  (I usually save the teriyaki glaze for the nights I use ground beef, but I've been know to use sweet & sour sauce instead, if the mood strikes :)  This simple to make meal is always a hit around here, and as an added bonus, it can also help me clean out the veggie bin ~ SCORE!   

For this really easy Quick Teriyaki Beef & Veggies meal, I just ~ brown some lean hamburger in my wok; nuke a variety of colorful sliced veggies until they are 'tender-crisp'; throw the veggies in with the cooked beef; then drizzle on some bottled teriyaki sauce and add some Chinese 5-Spice; then give it all a good toss.  For the boys, I will serve it over white rice, but for me, I'll serve it on a bed of raw spinach leaves.  I like how the heat of the cooked beef and veggies will slightly 'wilt' the spinach.  Besides it's so much lower in carbs when I serve it this way.  Save those carbs where you can, I always say.  I just love having quick-to-the table meals available for dinner, especially those that  I can have ready in about 15 minutes.  It makes those days when I'm in a hurry sooo much simpler.  :)

Sautéed Trout with Steamed Veggies

Lately, I've been buying fresh water fish for our meals, instead of ocean fish... and trout is my new favorite.  It tastes similar to salmon and it's so simple to prepare.  For this meal I just quickly sautéed the trout in a little olive oil and served it with some steamed veggies and I Can't Believe It's Not Butter Spray.  Low carb, low cal, low fat, quick & easy to cook, and it's Fat Flush Plan friendly ~ gotta love that.  :)

BBQ Glazed Sweet Apple Chicken Sausages with Veggies

I didn't have a clue for what to make for dinner the night I threw together this tasty meal.  So, I dug around the fridge and found a pack of my favorite Trader Joe's chicken sausages...but only the Sweet Apple flavor, not the Sun-Dried Tomato that I usually use.  Hmmm...  I'd never used that flavor for dinner before, only at breakfast since the Sweet Apple is a bit, well, sweet (in a maple/apple-flavored breakfast-y sort of way).  I decided to try them since they're fully-cooked and just need to be heated through.  I rummaged around a bit more and came up with the rest of the ingredients, for this meal-on-the-fly.

So, into my hot wok went some ~ EVOO, chopped apple, onions and bell peppers.   When they were getting nice and caramelized, I threw in the large chunks of sliced sausage, and I cooked it all together until the sausages started to get a nice, golden brown caramel color too.  Then I drizzled in a little of my favorite Bull's-Eye BBQ Sauce and gave it a good toss,  just until it was all nicely glazed with the sauce.  Then I plonked it on a plate with a variety of steamed veggies...and dinner was served.  Dinner on the table in about 15 minutes...not too bad for not having a mealtime game plan when I walked into the kitchen that night.  When you can find enough stuff to throw a meal together quick, forget about takeout.   :)

Quick Sautéed Tempeh & Sweet Potato ~ Meatless Monday

I wanted a quick meal, so I turned to both the microwave and the stove...and to both the pantry and the fridge.  Out of the pantry came the canned green beans and the gravy mix.  Out of the fridge came the tempeh and the sweet potato.  The sweet potato got nuked and the gravy got hot water.  On the stove, the green beans got heated and the tempeh got sliced into thin-ish planks, then sautéed in a little EVOO.

A little cinnamon was sprinkled on the sweet potato. One of my favorite spice blends was added to the tempeh as it was turning all golden brown.  Then the tempeh got the gravy treatment and a few French's fried onions added on top ~ just for good measure.  It took less than 10 minutes to throw it all together...and it turned out really tasty and satisfying.  When I say I want a quick meal, I mean it!  Sometimes, mixing fresh and canned items helps me out in the quick meal department...and that's always a good thing.  :) 

Steamed Kale & Veggies with Sriracha Sauce & Almonds ~ Meatless Monday

Steaming kale has become one of my favorite ways to enjoy eating this superfood.  It softens the kale and makes it really tender.  I've been adding whatever veggies are lurking in the fridge to the steamer basket, and steaming them until the veggies are just tender.  Currently, my favorite way to dress them is with some Sriracha Sauce and a little Bragg's.  I like to sprinkle on a few almond slivers, crushed red pepper flakes (for a little more heat) and lunch/dinner is served.  Super easy, super simple, super fast & super tasty!

Quick & Easy Vegetarian Shepherd's Pie ~ Meatless Monday

Our PBS station is having a marathon 'all things Irish' session, probably due to the upcoming St. Patrick's Day celebration.  Since I now have a craving for one of my favorite Irish dishes, Shepherd's Pie, I decided to give it a vegetarian spin...and a version that would be on the table pretty quick, too.  An easy lunch or dinner, perfect for two, is now served!  ~ Enjoy ~

Quick & Easy Vegetarian Shepard's Pie

serves 2

double recipe for 4

Ingredients

• 1 cup ready-to-eat crumbled 'beef' substitute (TVP)
• 1 cup frozen peas & carrots, cooked according to directions
• 1/4 cup condensed cream of mushroom soup, undiluted
• 1/4 tsp onion powder
• 1/4 tsp crushed dried basil
• salt/pepper, to taste
• 2 servings of instant mashed potatoes, cooked according to box directions
• 2 Tbsp shredded cheddar cheese
• paprika/basil for garnish

Directions

Preheat oven to 400 degrees.  Combine the 'beef', peas/carrots, mushroom soup, onion powder, basil & salt/pepper until well mixed.  Divide the mixture into two individual casserole dishes that have been sprayed with Pam.  Divide the prepared mashed potatoes & spread evenly over the filled casseroles.  Finally, top them with the shredded cheese & garnish with a little paprika/basil.  Bake for 20 minutes or until bubbly and heated through.  (if you don't want to heat up the oven, just nuke it until the food is hot all the way through) (if you don't want individual servings, just layer it in a bigger casserole dish and bake just a bit longer, or until bubbly & hot)

    

Steak with Mushroom Sauce on Steamed Kale

A simple, low carb meal that really satisfied.  I started with a bed of steamed veggies ~ kale, onion, sliced garlic and carrots.  Then I topped it with leftover steak, that had been tossed in an easy 'mushroom sauce', a drizzle of Sriracha Sauce, crushed red pepper flakes and fresh cracked pepper.  I made the 'mushroom sauce' from a can of condensed cream of mushroom soup that was mixed with a little water, just enough to thin it until I got it to the right 'sauce' consistency.  Nothing fancy...pretty quick...but, really tasty.  Sometimes simple is best.  :)

 

Quick & Easy Blueberry-Peach Cake

 

We were all craving something sweet and fruity the day I made/threw together this simple dessert.  It's not quite a cake, not quite a cobbler, not quite a pie ~ but is sure was tasty.  Since I used a boxed 'cake' mix, that is what I'm going to call it. (I'd have called it a fruit cake...but, that sweet always gets a bad rap, so I decided not to go there :)   I used what I had available in the fridge/pantry, and was really happy with the results.  Super quick & easy.  Score one for Mom!

Quick & Easy Blueberry-Peach Cake

Ingredients

• one box of Jiffy yellow cake mix, prepared according to box instructions
• 1 large can peaches (approx 29oz), drained/sliced
• 2 cups of fresh blueberries

Directions

Preheat oven to 350 degrees.  Prepare the cake mix according to box instructions & set aside.  Spray a cake pan with Pam, add the fruit to the pan, pour the batter over the top & gently shake to get the batter all around the fruit.  Bake for about 35-40 minutes or until the cake is golden brown and a toothpick comes out clean.  Enjoy.

 

Spicy Mexican Egg Beaters Omelet ~ Meatless Monday

 

Sometimes I like to buy Egg Beaters.  When I do, I like to make quick omelets with them ~ just shake, pour and cook.  (I'm not a fan of them scrambled, blah!...but I do enjoy them in omelets)  If I'm really hungry and in a rush to eat, I don't do anything too fancy.  I just pour the 'eggs' into a heated/Pam sprayed omelet pan and swirl.  When the Egg Beaters are starting to set up, I'll add a slice of Borden Fat Free Pepper Jack sliced cheese (I'm really liking this brand right now) and add some fresh or dried cilantro (depending on what's around) and a Mexican spice blend sprinkled on top.  When the cheese is starting to melt and the eggs are set, it's time to eat.  When the omelet is folded and on the plate, I'll top it with some salsa, add a bit more cilantro.  To finish it off I'll often add a slice of toast to the side and breakfast is served.  Start to finish, ready to eat in about 5 minutes.  Not enough time for more than a bowl of cereal in the morning you say?  Yeah...nope.  Not buying it, at least not in my house.  I can have it done in the time it takes to make my morning tea...and that's a good thing.  :)