Find the recipe here
The batter...
Toppings added and ready to be baked...
Fresh from the oven...
Enjoy!...
Tuesday, June 9, 2015
Individual Baked Oatmeal
I've seen this on Pinterest for a while now and I finally decided to make it after learning I would need some kind of breakfast I could take with me in the car and on vacation with me. I do like oatmeal but I'm super picky with what I like in it-I don't like nuts of any kind in it and I only like certain dried fruits. This recipe sounded good to me because I could pick and choose what would go into it and there was nothing in the base recipe that sounded bad to me so I thought I would give it a try. I had raspberries on hand so I used those as a topping. And I had some mini chocolate chips and peanut butter chips so I just used those. The recipe says it makes 16 servings so they must have filled theirs pretty high because mine made 48 cups! I ended up freezing the majority of them and only taking what I needed for my 4-day weekend away. And it was perfect! I first tried them in the car headed to the coast on Thursday morning. I was pleasantly surprised! The oatmeal cups had a nice chewy texture that wasn't too sweet. Even with the ones that had the chocolate chips on the tops weren't too sweet. I could definitely do some experimenting with these! When I make them again, which I will, I would like to figure out how to incorporate some kind of apple or dried apple pieces into them. And more fruits...blueberries, strawberries, kiwi, etc. This recipe is definitely a keeper!
Find the recipe here
The batter...
Toppings added and ready to be baked...
Fresh from the oven...
Enjoy!...
Find the recipe here
The batter...
Toppings added and ready to be baked...
Fresh from the oven...
Enjoy!...
Lemon Butter Scallops
I found this recipe on Pinterest and it sounded super easy to make. I make some alterations of course. I added a lot more garlic and I added lemon zest, because to throw away a lemon without using the zest just seems wasteful to me. So not too many alterations. It turned out really really good. I served my scallops over a steamed rice/quinoa pilaf from Trader Joe's that has become my new obsession. And I have no idea how many cloves of garlic I used-I'll post what it calls for you and let you decide what you want to add!
Find the recipe here
Scallops added back to the sauce...
Enjoy!...
Find the recipe here
Scallops added back to the sauce...
Enjoy!...
Monday, June 8, 2015
Mediterranean Beef Ragout
I found this recipe in one of my magazines and it sounded easy and healthy and good and it was definitely all three! Lots of veggies and since it was made in the crock pot, it was super easy. And the gremolata gave it that extra kick with the raw garlic. Yum! I froze most of it and kept out about 2 servings. I ate the gremolata with what I kept out so I'll have to make up some more when I take the ragout from the freezer but it's pretty easy to whip up.
Mediterranean Beef Ragout (6 servings) (Better Homes & Gardens):
1 1/2 lb lean beef stew meat
1 tbsp olive oil
2 med onions, cut into thin wedges
3 med carrots, cut into 1/2 inch thick slices
2 cloves garlic, minced
1 tsp dried thyme, crushed
1 (14.5 oz) can diced tomatoes, undrained
1/2 c beef broth
1 med zucchini, halved lengthwise and cut into 1/4 inch thick slices
6 oz fresh green beans, cut into 2-inch pieces
2 c hot cooked whole wheat couscous or brown rice
Gremolata
*Gremolata: In small bowl stir together 1/4 c snipped fresh parsley, 1 tbsp finely shredded lemon peel and 2 cloves garlic, minced.
In large skillet, cook meat, half at a time, in hot oil until browned. Drain off fat. Transfer meat to a slow cooker. Add onions and carrots. Sprinkle with garlic, thyme, 1/4 tsp salt and 1/4 tsp pepper. Pour tomatoes and broth over all in cooker. Cover and cook on low for 7-9 hours or on high 3 1/2 to 4 1/2 hours.
If using low, turn to high after 7-9 hours (I turned to high after 7 hours). Stir in zucchini and green beans. Cover and cook 30 minutes more. Serve over hot couscous. Top each serving with gremolata.
Ragout ready to cook...
Gremolata getting ready to mix...
Green beans and zucchini added...
Gremolata ready to serve...
Enjoy!...
Mediterranean Beef Ragout (6 servings) (Better Homes & Gardens):
1 1/2 lb lean beef stew meat
1 tbsp olive oil
2 med onions, cut into thin wedges
3 med carrots, cut into 1/2 inch thick slices
2 cloves garlic, minced
1 tsp dried thyme, crushed
1 (14.5 oz) can diced tomatoes, undrained
1/2 c beef broth
1 med zucchini, halved lengthwise and cut into 1/4 inch thick slices
6 oz fresh green beans, cut into 2-inch pieces
2 c hot cooked whole wheat couscous or brown rice
Gremolata
*Gremolata: In small bowl stir together 1/4 c snipped fresh parsley, 1 tbsp finely shredded lemon peel and 2 cloves garlic, minced.
In large skillet, cook meat, half at a time, in hot oil until browned. Drain off fat. Transfer meat to a slow cooker. Add onions and carrots. Sprinkle with garlic, thyme, 1/4 tsp salt and 1/4 tsp pepper. Pour tomatoes and broth over all in cooker. Cover and cook on low for 7-9 hours or on high 3 1/2 to 4 1/2 hours.
If using low, turn to high after 7-9 hours (I turned to high after 7 hours). Stir in zucchini and green beans. Cover and cook 30 minutes more. Serve over hot couscous. Top each serving with gremolata.
Ragout ready to cook...
Gremolata getting ready to mix...
Green beans and zucchini added...
Gremolata ready to serve...
Enjoy!...
Orange-Rosemary Shrimp
I love a lot of flavor in my recipes. Bold flavors or recipes with lots of seasonings or spices. This recipe had none of this! It was the most bland recipe I've ever had, and I even added extra orange zest! It didn't taste bad, which is why I'm posting the recipe here. The only saving grace was the added garlic I put in it. I was going to make this as a dinner for my aunt and my friend and I'm so glad those dinner plans fell through and we decided to go out to dinner instead! I ended up making this when I was house sitting for my aunt instead. I ate it because it was what I brought with me and the shrimp was good but I just wasn't a big fan of the recipe. Maybe you will be!
Orange-Rosemary Shrimp (4 servings) (Freezer Meals):
1 lb fresh or frozen medium shrimp in shells
1 (16 oz) pkg frozen broccoli, cauliflower and carrots
1 tbsp finely shredded orange zest
1/4 c orange juice
1/4 c olive oil
3 cloves garlic, sliced, or more to taste
1 tsp dried rosemary, crushed
1/4 tsp salt
1/4 tsp crushed red pepper
2 c hot cooked rice
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Place shrimp in plastic bag; add frozen veggies. For marinade, in small bowl combine orange peel, orange juice, oil, garlic, rosemary, salt and crushed red pepper. Pour over shrimp and veggies. Seal bag; turn to coat shrimp and veggies. Freeze for up to 1 month.
To serve, thaw marinating shrimp in the fridge overnight. Heat skillet over med-high. Add shrimp mixture; cook and stir about 8 minutes or until shrimp are opaque. Serve shrimp mixture over rice.
Marinade...
Marinating...
Freshly cooked...
Enjoy!...
Orange-Rosemary Shrimp (4 servings) (Freezer Meals):
1 lb fresh or frozen medium shrimp in shells
1 (16 oz) pkg frozen broccoli, cauliflower and carrots
1 tbsp finely shredded orange zest
1/4 c orange juice
1/4 c olive oil
3 cloves garlic, sliced, or more to taste
1 tsp dried rosemary, crushed
1/4 tsp salt
1/4 tsp crushed red pepper
2 c hot cooked rice
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Place shrimp in plastic bag; add frozen veggies. For marinade, in small bowl combine orange peel, orange juice, oil, garlic, rosemary, salt and crushed red pepper. Pour over shrimp and veggies. Seal bag; turn to coat shrimp and veggies. Freeze for up to 1 month.
To serve, thaw marinating shrimp in the fridge overnight. Heat skillet over med-high. Add shrimp mixture; cook and stir about 8 minutes or until shrimp are opaque. Serve shrimp mixture over rice.
Marinade...
Marinating...
Freshly cooked...
Enjoy!...
Sweet Potato & Turkey Sausage Hash
I found this recipe in a low calorie magazine. I love a good potato hash and this included a sweet potato so it made it a little healthier. I made the mistake of peeling the potatoes a couple hours before cooking them-shows how often I cook potatoes!-so they turned a funky color. I had to google it to make sure I could still eat them lol. I should have cooked the potatoes separately because the white potatoes had to cook a bit longer than the sweet potatoes and the sweet potatoes ended up being a tad mushy. I used mini sweet peppers in multi colors instead of the green peppers. All in all everything tasted pretty good. I think I chopped up the potatoes a little too small because it made way too much! Lol but it still tasted pretty good. I served mine with a fried egg on top to add some protein. Yum!
Sweet Potato & Turkey Sausage Hash (4 servings) (Better Homes & Gardens Low Calorie):
2 med russet potatoes, peeled, if desired, and diced
1 med sweet potato, peeled, if desired, and diced
Nonstick cooking spray
1 small green sweet pepper, chopped
1 med onion, chopped
1/2 of a 14-oz ring, smoked turkey sausage, halved lengthwise and sliced 1/2 inch thick
1 tbsp snipped fresh sage or 1 tsp dried sage, crushed
1/4 tsp black pepper
Preheat oven to 400. Place russet and sweet potatoes in a 15x10x1-inch shallow baking pan. Lightly coat with cooking spray and toss to coat. Bake about 20 minutes or until tender and lightly browned, turning once with a spatula.
Meanwhile, in a large nonstick skillet, cook sweet pepper, onion and sausage for 8-10 minutes or until tender, stirring occasionally. Stir in sweet potato mixture, sage and pepper. Enjoy!
Everything mixed together...
Enjoy!...
Sweet Potato & Turkey Sausage Hash (4 servings) (Better Homes & Gardens Low Calorie):
2 med russet potatoes, peeled, if desired, and diced
1 med sweet potato, peeled, if desired, and diced
Nonstick cooking spray
1 small green sweet pepper, chopped
1 med onion, chopped
1/2 of a 14-oz ring, smoked turkey sausage, halved lengthwise and sliced 1/2 inch thick
1 tbsp snipped fresh sage or 1 tsp dried sage, crushed
1/4 tsp black pepper
Preheat oven to 400. Place russet and sweet potatoes in a 15x10x1-inch shallow baking pan. Lightly coat with cooking spray and toss to coat. Bake about 20 minutes or until tender and lightly browned, turning once with a spatula.
Meanwhile, in a large nonstick skillet, cook sweet pepper, onion and sausage for 8-10 minutes or until tender, stirring occasionally. Stir in sweet potato mixture, sage and pepper. Enjoy!
Everything mixed together...
Enjoy!...
Whole Wheat Strawberry Pancakes
I found this recipe on Pinterest and after looking at all the ingredients I knew it would be really healthy. And it would be easy to freeze. I forgot to take an after picture-sorry! But they look like pancakes with strawberries in them lol. I've been consuming lots of flax meal lately in my smoothies so I was kind of excited to see it as an ingredient in these pancakes.
Whole Wheat Strawberry Pancakes (Pinterest):
1 egg
1 1/3 c sliced strawberries, plus more for serving if you want
1 c buttermilk
1/4 c milk
1/4 c veggie oil
1/4 tsp vanilla extract
1 c whole wheat flour
1/4 c flax meal
1/4 c sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
In medium bowl combine all of dry ingredients until blended; set aside. In another medium sized bowl, combine all of the liquid ingredients and whisk until blended and set aside. Spray a griddle pan with cooking spray and heat to med-high. Add the dry ingredients to the wet ingredients and whisk until just blended, taking care not to overmix. Add the strawberries and give three stirs around the bowl to mix them in.
Ladle the batter onto the griddle onto the griddle and cook the pancakes on both sides until both sides are browned and cooked. Remove and repeat with remaining pancakes. Serve with syrup and additional strawberries, if wanted. Enjoy!
Wet ingredients...
Batter....
Whole Wheat Strawberry Pancakes (Pinterest):
1 egg
1 1/3 c sliced strawberries, plus more for serving if you want
1 c buttermilk
1/4 c milk
1/4 c veggie oil
1/4 tsp vanilla extract
1 c whole wheat flour
1/4 c flax meal
1/4 c sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
In medium bowl combine all of dry ingredients until blended; set aside. In another medium sized bowl, combine all of the liquid ingredients and whisk until blended and set aside. Spray a griddle pan with cooking spray and heat to med-high. Add the dry ingredients to the wet ingredients and whisk until just blended, taking care not to overmix. Add the strawberries and give three stirs around the bowl to mix them in.
Ladle the batter onto the griddle onto the griddle and cook the pancakes on both sides until both sides are browned and cooked. Remove and repeat with remaining pancakes. Serve with syrup and additional strawberries, if wanted. Enjoy!
Wet ingredients...
Batter....
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