Monthly Archives: February 2014


Shrimp with Farro and Bulgur

Welcome to healthy recipe Monday brought to you by Fitness For Mommies.

These recipe really hit the spot!  It is so good and good for you too!

Farro is really a great grain to know what to do with.  In 1 cup of the stuff there is 8 grams of fiber. Plus, it is a complex carb that breaks down slowly in your body keeping your energy levels stable.

Bulgur is also a great whole grain to try if you haven’t already. It is richer in nutrients and vitamins than refined, processed wheat, which has been stripped of many beneficial ingredients.

Bulgur and Farro together is a win win!


Plus if you get this 10 minute Farro and Bulgur from Trader Joe’s it is a fifteen minute meal!  It comes together so quickly and everyone will love it.


The nuttiness of the farro and bulgur compliment each other very well.  Now I used a half of a bag (4 oz) of each grain, but feel free to use a whole bag of each one instead of both of them together.

The shrimp is a sauteed quickly and then the arugula is added with the farro and bulgur and then dressed simply with a lemon vinaigrette.  It really doesn’t get much better than this!

Shrimp with Farro and Bulgur
Prep time
Cook time
Total time
Shrimp with Bulgur and Farro
Serves: 4-6
  • ⅓ cup extra virgin olive oil
  • zest and juice of 2 lemons
  • 2 garlic cloves, grated or finely minced
  • salt and pepper
  • 4 oz farro, cooked according to package directions
  • 4 oz bulgur, cooked according to package directions
  • 1 lb shrimp
  • 7 oz arugula
  1. Whisk together the extra virgin olive oil. lemon juice and zest, garlic, salt and pepper.  Set dressing aside.
  2. In a large saute pan (that has a lid) add ½ tablespoon of extra virgin olive oil and heat over medium high heat.  Add shrimp and cook for about 3 minutes or until just starting to turn pink.  Add in arugula and place the lid on the pan for about 30 seconds.  Once the arugula has wilted down, add in the farro and bulgur.
  3. Turn off heat and add dressing.  Stir well to coat everything in the dressing.
  4. Eat!


Enchilada Casserole

This is another great recipe from my mom, G-Vizzy.  She would make this all the time when we were growing up (and by we I mean me and my four siblings).  Whenever I eat it I am reminded of my childhood.  I love how food can do that!



With these enchiladas, there is no rolling.  Just layering.  This is a great dish to take to a friend in need or a friend that just had a baby.  (Which in fact I just did!  My friend Kristy had a baby two weeks ago and I took her these!) Plus left overs just get better and better.



This wasn’t the easiest thing to photograph, but believe me when I say it tastes a whole lot better than it looks!

And can I mention that I love my new Bobby Flay lasagna pan I got for Christmas!  But I have yet to use it for lasagna.  Maybe I should get on that!


5.0 from 1 reviews
Enchilada Casserole
Prep time
Cook time
Total time
Enchilada Casserole
Serves: 12
  • 18 corn tortillas, shredded into big chunks
  • 1 onion, diced small
  • 1 pound monterey jack cheese, shredded
  • 2 cans cream of mushroom soup
  • 1 can of salsa (measured in the soup can)
  • 1 can of milk (measured in the soup can)
  • 1 7 oz. can diced green chilies
  1. Preheat oven to 350 degrees.
  2. Spray a 9 x 13 baking dish with cooking spray.  Layer half the tortillas, half the onion and half the cheese. Repeat.
  3. Mix together the soup, salsa, milk, and diced green chilies.  Pour over the casserole.
  4. Cook for one hour until bubbly.  Top with little more shredded cheese.
  5. Serve with sour cream and extra salsa.
  6. Eat!

You can add some cooked shredded chicken if you would like. Just layer it with the onions.

You can use cream of anything soup, it doesn’t have to been mushroom.

This freezing beautifully.  Just assemble the casserole, then cover, and freeze.  Bake from frozen for 30 minutes longer than the recipe calls for.

Serve with Mexican Rice and Refried Beans.


Arugula Salad with Roasted Beets and Sweet Potatoes

Welcome to healthy recipe Monday brought to you by Fitness For Mommies.


I love arugula.  Is that weird?  But I do and its a great lettuce to have in your arsenal and to know what to do with.  This recipe is a collaboration of sorts of leftovers in my fridge and it turned out so well I had to share! Its so simple too it almost doesn’t even need a recipe!



You take some left over roasted beets and sweet potatoes, arrange over some arugula, then add some pecans, thinly sliced red onion, and goat cheese. Then top the whole thing with lemon shallot vinaigrette. So good and good for you too.  Best of both worlds.


Arugula Salad with Roasted Beets and Sweet Potatoes
Prep time
Total time
Arugula Salad with Roasted Beets and Sweet Potatoes
Serves: 1
  • 2 cups arugula
  • ½ cup
  • roasted beets and sweet potatoes
  • 2 tablespoons pecans
  • a few thinly sliced red onions
  • 1 oz crumbled goat cheese
  • Lemon Shallot Vinaigrette
  1. Arrange the arugula on a plate.  Top with the rest of the ingredients.
  2. Drizzle with the vinaigrette
  3. Eat!

Recipe for Roasted Beets and Sweet Potatoes can be found here.

Recipe for Lemon Shallot Vinaigrette can be found here.