Category Archives: Dinner ideas

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Tilapia with Salsa Verde

For some reason I’m totally winning on the parenting front when it comes to getting my children to eat fish. (All the other stuff, ummm not so much.)

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This warm salsa verde sauce is really good and would be great over eggs too.  Not to mention my tomatillo plants are going crazy this year.

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Just chop everything up and pop it in the pan. You can leave it chunky or shit it with an immersion blender like I do.

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Serve it over some quick cooking tilapia with some quiona and some warm corn salad and you are good to go.

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See? Winning.

Tilapia with Salsa Verde
 
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Tilapia with Salsa Verde
Author:
Serves: 4-5
Ingredients
  • 4-5 good sized tilapia filets
  • lemon juice
  • Old bay seasoning
  • evoo
  • 12-15 medium to large tomatillos, husked and chopped
  • 1 red onion, chopped
  • 2-3 jalapeños, minced (seeds and ribs discarded if wanted)
  • 5 garlic cloves, minced
  • ½ cup vegetable stock
  • ¼ cilantro, chopped
  • 2 cups cooked quinoa
Instructions
  1. To a medium sized sauce pan over medium heat add 1 tablespoon evoo, garlic, onion, and jalapeño. Cook for about 5 minutes until soft.  Add in the tomatillos and cook for 5 mins more.  Then add the stock and season with salt and pepper.  At this point leave it chunky or hit it with an immersion blender. Add the cilantro and let simmer over low heat.
  2. Heat a large skillet over medium high heat.  Season fish with lemon juice and old bay.  Add 1 tablespoon evoo to skillet and cook fish until lightly golden on each side and cooked thru.
  3. Serve fish atop of quinoa with lots of salsa verde over the top.
  4. Eat!

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Black Bean and Butternut Squash Skillet

So who is still on the bandwagon with New Year’s Resolutions???

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If one of yours was to eat healthy, then this is for you!

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Simple, delicious, and perfect as a side or main dish.

Recipe adapted from Vegetarian Times

Black Bean and Butternut Squash Skillet
 
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Black Bean and Butternut Squash Skillet
Author:
Serves: 4
Ingredients
  • juice of half a lime
  • 3 teaspoons maple syrup
  • 2 tablespoons extra virgin olive oil
  • 1 lb butternut squash, peeled and cubed
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 15 oz can black beans, rinsed and drained
  • 1 tablespoon adobo sauce from a can of chipotles in adobo
  • ½ cup crumbles feta
  • cilantro
Instructions
  1. Heat 1 tablespoon extra virgin olive in a large skillet over medium heat.  Add in squash, season with salt, and cover. Cook for 10 mins.  Uncover, add in onion and increase heat to medium high.  Cook for an additional 5 minutes until the squash is tender and lightly browned.  Drizzle with lime juice and 1 tsp. maple syrup.
  2. In another skillet, heat remaining tablespoon of olive oil over medium heat.  Add in garlic and cook for 30 seconds then add in black beans, adobo sauce, 2 tsp maple syrup, and ¼ cup water.  Bring to a simmer and cook for 5 minutes or until all liquid has evaporated.
  3. Stir together the squash mixture and black bean mixture.  Gently stir in cheese and garnish with cilantro.
  4. Eat!

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Summer Spaghetti

I still have a few lingering tomatoes, how about you? Also, the weather here in Southern California hasn’t gotten the memo that it is supposed to fall, so summer eating is still in full swing at my house.  Who wants to eat a heavy meal like chili or a casserole when it is still 100 degrees outside???

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This a simple and easy pasta dish that my mom has been making for years.

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I happened to have three different colors of tomatoes, but you don’t need them.  All of one color is totally fine.

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The whole family loves this pasta dish, even my cute nephew!  (Who doesn’t eat a darn thing!)

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The tomatoes, with fresh basil, garlic, and lemon juice….you can’t go wrong!

Summer Spaghetti
 
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Summer Spaghetti
Author:
Serves: 4-6
Ingredients
  • 1 lb spaghetti or angel hair pasts, cooked per package directions
  • 6 large tomatoes
  • ⅓ cup fresh parsley
  • ⅓ fresh basil
  • ¼ cup lemon juice
  • 3 tablespoons extra virgin olive oil
  • 2 cloves of garlic, finely grated or minced
  • salt and pepper to taste
Instructions
  1. Dice the tomatoes and drain for at least one hour. Combine the rest of the ingredients, then toss with the tomatoes and pasta.
  2. Eat!

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Roasted Vegetable Enchiladas

I don’t know why sometimes enchiladas get a bad rap.  They don’t have to be full of cheese and swimming in a high calorie sauce.  These roasted vegetable enchiliadas are sure to hit the spot and cure any craving for a gooey and cheesy enchilada.

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Start by chopping up some veggies and throwing them on a sheet pan.  I used bell pepper, zucchini, carrots, and onion.  Toss them with extra virgin olive oil and roasted them off until tender and light brown.  About 400 degrees for 20 minutes.

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This a great little trick that I always do….put some sauce down in your pan first before anything else so nothing sticks.

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Layer in your tortillas,

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cheese,

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roasted veggies,

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olives and roasted green chilies,

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more tortillas, and then a layer of sauce. Repeat with more cheese, veggies, olives, green chilies, ending with tortillas,  Pour over the remaining sauce.

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Top with cheese, cover at bake at 350 for 30 minutes.

Yummy!

Roasted Vegetable Enchiladas
 
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Roasted Vegetable Enchiladas
Author:
Serves: 8
Ingredients
  • 18 corn tortillas
  • 3 cups various roasted veggies
  • 1 small can sliced black olives
  • 1 small can diced green chilies
  • 1 big can enchilada sauce, red or green
  • shredded cheese, the mexican blend
Instructions
  1. Preheat oven to 350 degrees.
  2. Pour a little bit of enchilada sauce into the bottom of a 9x13 baking dish.  Cover with 6 corn tortillas. Cover with cheese.  Top with half of the veggies, half the olives, and half the green chilies. Spoon a little bit of sauce over.  Repeat, ending with a third layer of tortillas. Pour over the remaining sauce being sure to cover all exposed areas of tortillas.  Top with a thin layer of cheese.
  3. Cover with foil and bake for 30minutes.
  4. Eat!

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Tilapia Piccata

Now, my kids love fish and I’m always looking for new ways to eat it!

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This tilapia piccata is so easy and so good.

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You just dredge your fish in a little flour and then cook it off in a pan.

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Then mix all of this yummy goodness with some chicken stock to make a sauce.

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And there you have it, dinner.  I served mine with some simple steamed quinoa and roasted vegetables.

Tilapia Piccata
 
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Tilapia Piccata
Author:
Serves: 4
Ingredients
  • 4 tilapia filets
  • ½ cup flour
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons butter
  • 2 lemons
  • 1 large shallot finely chopped
  • 2 cloves garlic, minced
  • ½ cup vegetable stock
  • 2 tablespoons capers
  • handful parsley, chopped
Instructions
  1. Add one tablespoon of oil and one tablespoon of butter to a large skillet.  Salt and pepper the fish, and cook 2 of the filets until golden brown and opaque.  Transfer to a plate and tent with foil.  Wipe out the pan and repeat with the remaining two tilapia filets.
  2. Add the remaining oil and butter to the pan.  Once the butter melts add the shallots and garlic and cook until softened.  Add the veggie stock, capers, parsley, and juice of one lemon.  Slice the remaining lemon and place over the fish.  Top with the sauce.
  3. Eat!

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Blueberry BBQ Sauce Pulled Pork Sandwiches

It’s no secret around here that I love Gourmet Trading asparagus.  Evidence: here and here.

But, they distribute blueberries too! So imagine my excitement when they contacted me to develop some recipes using blueberries!

With blueberry season in full swing, you will have no problem using them up with my blueberry recipes this week.

Staring with Blueberry BBQ Sauce Pulled Pork Sandwiches.

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This BBQ sauce is to die for.  I’m not kidding.  It is really good.  The freshness of the fruit really cuts thru the richness of the meat.

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Spanish Quiche

We all know that my Grandma Betty was an awesome cook.  I’ve featured a few of her recipes her before and this one is another winner.

Now this quiche doesn’t have a crust, so I guess it is more like a frittata.  But my G-Betty called it a quiche so that is what I’m sticking with!

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This recipe is so versatile.  You can cut it into little squares and serve it as an appetizer (like I did), it makes a great addition to any brunch, or serve it as dinner with a light salad. Just don’t forget the salsa!  I like to use Pace.  But please make sure it’s at least the medium spicy.  The mild is really just for wimps!

The two different types of corn and the addition of cornmeal gives this quiche great flavor and texture!

Spanish Quiche
 
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Spanish Quiche
Author:
Serves: 12-16
Ingredients
  • 3 eggs
  • 10 oz frozen corn, defrosted
  • 1 can creamed corn
  • 2 tablespoons of butter
  • ½ cup cornmeal
  • 4 oz grated Monterey jack cheese
  • 4 oz grated cheddar cheese
  • 1 4 oz ca diced green chilies
  • ½ teaspoon salt
  • ½ teaspoon Worcestershire sauce
  • 1 small yellow onion, chopped
  • 4 pieces bacon cooked and chopped (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small saucepan, cook the onion in the butter.  Once the onion in soft stir in the green chilies. Let cool.
  3. As the onion mixture is cooling crack the eggs into a large bowl.Mix them up a  little bit. Stir in the defrosted frozen corn, creamed corn, cornmeal, both cheeses, salt, and Worcestershire sauce.  Stir in the cooled onion mixture. Add in the bacon if using.
  4. Spray a 7x11 baking dish or 9x13 baking dish with non stick cooking spray.  Spread the quiche mixture evenly into the pan.
  5. Bake for 45 minutes to one hour for the 7x11 baking dish and 30 minutes for the 9x13. You want it be a little browned and not jiggly anymore.  Let cool slightly before cutting.
  6. Eat!

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Mexican Haystacks {low calorie}

Have you ever had a Mexican haystack?  Layers of chips, covered in beans, rice, meat, cheese, more cheese, sour cream, guacamole, make a few tomatoes thrown in for good measure? They are very yummy, although very high in calories.

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I set out to make some with some great flavors in mind.  I started by peeling, cubing, and roasting a couple of sweet potatoes.

These took the place of my chips.

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Peanut Sesame Noodles

So have you guys heard of that new product PB2?  Basically ground up peanuts, but will all the oil removed? So with only like 1/4 of the calories if regular peanut butter?

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It’s not totally the same as real peanut butter, but does lend the peanuty flavor to sauces and smoothies just fine!

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By using PB2, these noodles covered in peanut sauce are actually quite good for you!

Peanut Sesame Noodles
 
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Peanut Sesame Noodles
Author:
Serves: 4
Ingredients
  • 4 tablespoons PB2
  • 3 tablespoons rice wine vinegar
  • ¼ cup soy sauce
  • 1 tablespoon sesame oil
  • ½ pound cooked spaghetti
  • ½ of a red bell pepper, finely sliced
  • ½ of a yellow bell pepper, finely sliced
  • ½ of a cucumber, peeled, seeded and sliced
  • ½ lb shrimp, cooked
  • ½ cup cilantro, roughly chopped
Instructions
  1. Mix together the PB2, soy sauce, rice wine vinegar, and sesame oil.
  2. In a large bowl mix together the spaghetti, bell peppers, cucumbers, shrimp, cilantro. Pour sauce over and toss everything together.
  3. Eat room temperature or chilled.
  4. Eat!

Recipe notes: You can use any kind of protein you would like: shredded chicken, tofu, etc.  Or leave it out completely.  I won’t tell.  Its your kitchen anyways.

Nutritional Facts:  315 calories per serving