MEATLESS MONDAY - Homemade Manicotti

Jen made these a while back and blogged them but I've actually been to chicken to try and make my own shells, but this looks so delicious and would be perfect for Meatless Monday today. I can't wait to make them!

Here's the recipe! Click here!

MEATLESS MONDAY - Mary's Flavorful Red Sauce

My friend Mary made this for my family years ago and I fell in love with it. It really is so flavorful. It has a very pronounced salty flavor which I love from the olives and capers. It's super quick and easy to make. It's on the thinner side which I also love.

She came over a year or so ago and made it for us again, served it with a red wine and crusty french bread. It was such a treat!

Mary's Flavorful Red Sauce

6 cloves garlic, diced or minced

2 Tbsp olive oil

2 cans (soup can size) stewed tomatoes

3 Tbsp capers with juice

3/4 jar black kalamata olives, PITTED & sliced, with juices

4 Tbsp Balsamic Vinegar

1/4 cup Fat Tire Beer (optional)

In pan over medium heat, add olive oil and garlic. Cook garlic until soft but not brown. Add stewed tomatoes. Mix well. Add capers, olives, balsamic vinegar & beer. Simmer 15 to 20 minutes over low heat. Serve over your favorite pasta.

MEATLESS MONDAY - Spinach Artichoke Mushroom Quiche

I can't remember where I got this recipe but I'm so glad I found it! It was so yummy and dense. I hate puffy foods and quiche is up there right along with meringue and mousse. BLECH! But this quiche is dense and tasty. I can't wait to make it again.

Spinach Mushroom Quiche

1 frozen pie crust, thawed or fresh pie crust

1 1/2 cup crimini mushrooms, chopped or sliced

1 cup half and half

4 eggs

1 cup Italian Blend shredded cheese (I used the Quattro Formagio from Trader Joe's which has Parmesan, Asiago, Fontina and Provolone)

1/2 cup chopped canned artichoke hearts (not marinated)

1 cup spinach, thawed and drained (1/4 packed, after drained)

1/8 tsp ground nutmeg

1/4 tsp salt

Preheat oven to 375

Saute the mushrooms in olive oil until brown about 3 minutes

Whisk together the eggs and half and half.

Stir in the cheese, artichoke hearts, spinach, mushrooms, nutmeg and salt.

Pour mixture into the pie crust and bake for 40 minutes (check to see if done by inserting a knife through the middle, if it comes out clean, it's done)

Let it cool for 5 minutes

Slice and serve

MEATLESS MONDAY - Vegetarian Taco Salad

This was super easy and super yummy and VERY filling! I somewhat followed a recipe but you can really add what you like. This is how I made them:

Vegetarian Taco Salad

Chips

Beans

Rice

Salsa

Tomatoes

Lime

Onion

Avocado

Cilantro

Romaine Lettuce

Olive Oil

Chili Powder

Oregano

Salt

Pepper Jack Cheese

Prepare your rice. I used spanish rice, I make it homemade.

In another pan, heat up the oil and soften the minced onions. Add chopped tomaotes and cook for a minute. Drain the beans and rinse them and add them to the tomato/onion mixture, cook for about 5 minutes. Add your spices to the mix. I used oregano, chipotle chili powder and salt. Add in your rice and heat through.

Assemble your salad.

Chips, lettuce, bean/rice mixture, shredded cheese, salsa and guacamole or cut up avocado. Mmmmmm, so good!

MEATLESS MONDAY - Spinach Artichoke Pesto Pita Pizza

We have started doing Meatless Monday a few months ago. I can't lie...it's been a little rough. We are meat eaters in this family but our docs have told us to cut back on our red meat consumption and meat in general to give our bodies a break. I'm thinking, NO PROBLEM, how hard can it be, right? WRONG! If you're not used to a vegetarian diet, it's a little scary and frustrating coming up with main meals that make you feel full and satisfied. Well this pita pizza hit the spot. Not only was it delicious but it was probably the fastest meal I have ever made for dinner, no joke! I was in such a hurry to get my daughter to dance I bought the ingredients, ran in the door and had this on the table in 10 minutes. It was tasty, filling and easy...best COMBO ever when cooking dinner.

SPINACH ARTICHOKE PESTO PITA PIZZA

Whole Wheat Pita Bread

Pesto

Can of artichokes hearts, roughly chopped

Fresh spinach

Mozzarella Cheese, shredded

Parmesan Cheese, shredded

Freshly ground black pepper

I didn't include measurements because it's really all up to how much you like and how many family members you have to feed.

Spread pesto over the pita bread

Add the spinach, artichokes, and mozzarella and Parmesan.

Season with black pepper.

Place pitas on a baking sheet and stick under a preheated broiler for about 5 minutes or until your cheese is melted and the top starts to brown.

Your body and your heart will thank you for this meatless dish :)

I got this recipe off the Meatless Monday website. They have some great ideas...check it out: www.meatlessmonday.com

BLT Salad with Avocado Ranch Dressing

This salad was so yummy and refreshing. Also quick and easy. You can pretty much put what you want in it. We love BLTs in this house and we love to add cheddar and avocado to them so I adjusted the salad to my taste. And the dressing...OH SO YUMMY!

Romaine Lettuce

Tomato

Bacon

Avocado

Cheese

Croutons

or whatever else you like

Salad Dressing: Recipe below

Avocado Ranch Dressing:

1 whole avocado

1/4 cup mayo

1/4 cup sour cream

1 Tbl buttermilk

1 1/2 tsp white vinegar

1/8 tsp dried parsley

1/8 tsp dried dill weed

1/8 tsp onion powder

1 garlic clove, minced

Mash the avocado in a bowl. Add the mayo, sour cream, buttermilk and vinegar. Add the parsley, dill weed, onion powder and garlic. Chill in fridge until ready to serve.

If your dressing is to thick you can add more vinegar or buttermilk to your liking.

Chicken Katsu & Homemade Tonkatsu Sauce

Anytime we go out for sushi, my son always orders Chicken Katsu. I figured, why not make it at home? It's so easy, delish and something our entire family loves to eat for dinner. The sauce is so delicious too. Perfect for one of those days were you don't want to really cook a big meal and take out isn't an option. You can by Panko crumbs by the breadcrumbs at your local grocery store but I recommend using one from a local Asian store. Either way, it's still very good.

• Ingredients:
• 
  
• 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
• salt and pepper to taste
• 1/2 cup of all-purpose flour
• 1 egg, beaten
• 1 cup panko bread crumbs
• 1 cup oil for frying, or as needed

Directions:

Season the chicken breasts on both sides with salt and pepper. Place the flour, beaten egg and panko crumbs into seperate shallow dishes. Coat the chicken in the flour then dip in egg, coat well and then dip into the pank crumbs and press so crumbs cover every part of the chicken breast. Place chicken into a pan that has hot oil in it and cook for 3 to 4 minutes on each side. Chicken will turn golden brown.

Tonkatsu Sauce Ingredients:

1 cup of ketchup

4 teaspoons of dry mustard powder

1 1/2 teaspoons of garlic powder

1 1/2 teaspoons of black pepper

3 T of worcestershire sauce

Add all ingredients into a bowl and mix well, refrigerate for at least an hour for all flavor to blend well.

Omelet Torte

This dish was a hit in our home and though it looks time consuming, it really wasn't. You can even make it the night before, refrigerate and bake as normal the next day. We had this for dinner and we ALL loved it. Lots of flavor and a perfect comfort food.

Ingredients:

• 1 (17.5 ounce) package frozen puff pastry sheets, thawed
• 1/4 cup butter
• 6 red potatoes, peeled and sliced 1/8 inch thick
• 1 onion, thinly sliced into rings
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter, divided
• 6 eggs
• 1/4 cup chopped fresh parsley
• 1 pinch salt
• 1 pinch black pepper
• 2 tablespoons water
• 8 ounces cooked ham, thinly sliced
• 2 cups shredded Cheddar cheese
• 1 egg
• 1 tablespoon water

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). On lightly floured surface, roll each sheet of puff pastry into a 12 inch square. Lay 1 sheet puff pastry into a 10 inch pie plate; set aside.
2. In a 10 inch skillet, melt 1/4 cup butter until sizzling. Add potatoes, onion, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and cook over medium-high heat, turning occasionally, until potatoes are lightly browned and crisply tender, about 12 to 15 minutes. Set aside.
3. In a new skillet, melt 1 tablespoon butter until sizzling. Meanwhile, in a small bowl, stir together all omelet ingredients except remaining 1 tablespoon butter. Pour half of omelet mixture (3/4 cup) into heated skillet. Cook over medium heat. As omelet mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath. Continue cooking until set, about 2 to 3 minutes. Slide omelet onto cookie sheet. Repeat with remaining butter and omelet mixture.
4. Layer ingredients into pie plate on top of puff pastry in the following order: one of the omelets, 4 ounces ham, half of fried the potatoes, 1 cup shredded cheese, remaining potatoes, ham, cheese and 2nd omelet. Top with remaining sheet of puff pastry. Press together edges of both sheets of puff pastry to form a rim; trim off excess. Crimp or flute edges. In small bowl, stir together 1 egg and 1 tablespoon water; brush over puff pastry.
5. Bake 30 to 35 minutes or until golden brown. Let stand 5 minutes; cut into wedges.

Lahmahjoon Armenian Pizza

My husband and I have lunch together every Tuesday at a little hole in the wall called Aladdins Kitchen. A lot of my past recipes here is because I wanted to make dishes we eat from the restaurant right at home, here is one of them. We decided to order the Armenian pizza and boy were we glad we did, the flavors are so rich and it was so different, a good kind of different. We were hooked. I had to try it at home, I did and we loved it!!!

Obviously, this isn't any ordinary pizza, if you love ethnic food, you must try!

For the pizza dough, I used the naan recipe (posted below). Here is the topping recipe, you can't get any fresher than this!

1 pound of lean ground beef

1 1/2 cups of finely chopped onion

1/2 cup chopped green bell pepper

1 teaspoon minced garlic

1 14.5 ounce can of peeled or diced tomatoes

1 6 ounce can of tomato paste

feta cheese, crumbled

Cook the beef, drain out all fat. In food processor, add the cooked meat and blend until you almost get a paste. Remove and place into large mixing bowl. Add all ingredients and do the same thing, blend well until you get it almost to a paste. Add with the meat and blend well. You can add a pinch of salt and pepper to taste. Place in refrigerator and let the flavors blend all day long, if you can, let it sit overnight.

If you don't have time to make homemade naan, purchase pita breads and top it with the Lahmahjoon sauce. Place in oven until hot and top it off with some crumbled feta cheese.

Fold over to eat it.

Chicken Shawarma (Middle Eastern)

Chicken Shawarma is a Middle Eastern dish that is so easy to make and has tons of flavors. My husband and I love to go to a little hole in the wall called Aladdins Kitchen for their Chicken Shawarma wraps. Because we love the meal so much, I decided to give it a try at home and boy was it worth it. The flavors are so fresh. You can't go wrong with this dish, it really is so easy.

Because I was in the spirit of making this from scratch, I make my own naan (recipe already posted) but you can use store bought naan/pitas though I highly suggest you make your own.

Ingredients:

1 1/2 pounds of chicken breast, cubed

lemon juice

1/2 teaspoon of cumin (you can always add more if you desire)

1 T of olive oil

pinch or two of paprika

1/2 teaspoon of salt

1 garlic clove (diced)

1/2 teaspoon of curry (optional) - I love curry so I added it in the dish

Toppings:

1 purple onion (cut into thin slices)

crumbled feta cheese

garlic sauce (I posted the recipe to roasted garlic, just mash roasted garlic and add a tablespoon of olive oil to it and mix well for the sauce)

1 diced tomato (small cubes)

baba ganoush (optional)

Combine all ingredients in a bowl and mix well to blend all flavors and place back in refrigerator for at least 45 mins or more to let the ingredients blend. Once you're ready to cook, add chicken and juices into a large pan and cook until the chicken is done, set aside.

When you're ready to serve, in your pita, add your garlic sauce first, chicken mix, feta, onions and tomato inside the pita. I serve it with a side of baby gadoush as well as a dollop of the garlic sauce to dip the pita sandwich in.

Naan

I love naan, it's so light and delicious. Anytime we go to an Indian restaurant, we always ask for more naan. I decided to make naan because it had to be simple, right? Guess what? Not only was it simple, it's delicious and we can now have fresh naan anytime we want! Perfect with a salad, turn it into a pita or just drizzle melted butter on it. You'll love it!

Ingredients:

1 (.25 ounce) package of active dry yeast

1 cup of warm water

1/4 cup of sugar

3 T of milk

1 egg, beaten

2 teaspoons of salt

4 1/2 cups of bread flour

oil (I use olive oil)

Directions:

In a large bowl, dissolve yeast in warm water. Let stand for about 10 minutes or until the top of the yeast turns frothy. Stir in the sugar, milk, egg, salt and flour. On a dry surface, add flour and knead dough for a few minutes. Place dough ball into a well oiled bowl, cover with a damp cloth and set aside to rise. I've made this dough at noon, and let it rise until 7 p.m., or you can just let it rise for an hour, makes no difference really.

Once the dough has risen, punch down the dough to release air. Pinch off small handfuls of the dough, about the size of a tennis ball and place back into oiled bowl, repeat until you have used all your dough and turned into small balls. Place wet towel over the bowl and let rise for another 15-30 minutes.

You can either use your bbq grill to cook these or your oven (I use a natural stone pizza slab to cook these at 500 degrees). Cook for 3 minutes and then flip for another 1 minute. They will puff up a bit.

Because we like burn marks on ours, I place our naan over our gas fire indoor grill and toast them up a bit. If you use your outdoor bbq, you can get great grill marks that way too.

Yorkshire Pudding

I love watching Kitchen Nightmares on the BBC channel. Chef Ramsey has featured Yorkshire pudding way too many times for me not to at least try making it, after all, on t.v., these Yorkies looked AMAZING! So, yesterday, I made them and they are SO GOOD! Best part of it all, it's so easy! Airy, tasty and with a drizzle of brown gravy, you're set to go! (Will blog beef tips and gravy in a bit).

Ingredients:

1 cup of flour
1 cup of room temperature milk
3 eggs (room temperature)
butter

Preheat your oven to 375. In a large mixing bowl, add milk and eggs and whisk together. Add flour and whisk well. The batter will be a thin consistency. While your oven is warming up, take 1/2 teaspoon of butter and place into each tin cup. I can easily make 6 Yorkies with the batter, so put butter in at least 6 tin cups. Once your oven has reached 375, place tin into the oven for 2 minutes so that the butter melts. After the 2 minutes is up, remove the pan and add the batter to each 6 tin cups, all the way to the top of each cup. Drop the temp of the oven to 350 and place pan into the oven for 20-25 minutes until top is a light golden brown.

Once you remove the pan, let the Yorkies rest a bit before you add your gravy or butter.

Really, it's that easy and you have to at least try it once in your lifetime!

Pasta with Prosciutto and Peas

Super yummy and super tasty. Best combo to have when you're cooking!

Bowtie Pasta with Prosciutto and Peas

12 ounces of pasta (whichever you like, I used Farfalle (bowtie)

1 T butter

1 large shallot finely chopped (sweet yellow onion will work too)

1/4 cup heavy cream

1 small package of peas, thawed (about 10 ounces)

8 slices of Prosciutto, cut in half and thinly sliced crosswise

1/2 C Parmesan Cheese, Grated

Kosher Salt and Fresh Ground Pepper

1. Boil the pasta, Reserve 1 cup of the pasta to add to the sauce to thin it out

2. In a large skillet, melt the butter over medium low heat, add the shallot and cook until softened, about 5 minutes. Add the cream, peas, and prosciutto. Bring to a gentle simmer over medium heat. Simmer until the peas are heated through, about 5 minutes.

3. Add the Parmesan cheese to the sauce. Add the pasta water to thin to your liking. I used about 1/4 a cup. Season with salt and pepper. Pour sauce over the pasta and sprinkle with additional Parm if desired. Serve immediately.

Delish! Enjoy!

Crispy Bacon & Egg Fried Rice

My son loves fried rice - I hate spending $10 on a dinner size portion so I decided to make him some homemade fried rice with a tasty twist, BACON! Who doesn't love bacon? Two of my favorite things, rice and bacon.

This dish was a breeze and sooo good! Easy, tasty and back to basics!

Ingredients:

2-4 cups of cooked white rice (semi-cooled)

4 eggs

5 strips of diced bacon

2 T of veggie oil

soy sauce (I use the low sodium one)

sesame oil (you purchase this oil in the asian section of the grocery store)

black pepper

I also used a wok - of you don't have a wok, use a large frying pan

Directions:

Add oil and set heat on high, get the oil nice and hot and then add the bacon. Let the bacon cook in the oil until crispy. Add 4 eggs (make sure you scramble them before adding into the hot oil and bacon). Cook until all eggs are scrambled well. Add cooked rice and stir, make sure to blend up the bacon, egg and rice together. Now add soy sauce, sesame oil and black pepper to taste. Serve immediately.

Pierogi Casserole

Ingredients:


1 box of dried lasagna noodles
8 medium russet potatoes, peeled and cubed
1 large onion (diced finely in food processor)
1 stick of butter
1/3 cup of milk
1 tsp. of salt
1/2 tsp. of pepper
2 cups of shredded mild cheddar cheese


Full of flavor, this pierogi casserole is nothing short of rich & hearty goodness. My entire family loved it, including my 1 year old baby girl. I was able to make it during the day and quickly bake it before Bart got home for dinner. I served it with a sausage patty which complimented the dish nicely. Cost less than $10 to make and there is plenty of leftovers! If you love pierogis, you'll love this dish, total comfort food!



Directions:

1. Cook pasta accordingly to package. Set aside.


2. Cook potatoes in boiling water for about 20 minutes or until tender. Drain and place in a large mixing bowl. Mash well until it's creamy, I used a hand blender.


3. In a large skillet, add onions until tender. Add to mashed potatoes once onions are done.


4. Now add the butter, milk, salt and pepper and 1 1/2 cups of cheese together and stir together with a spoon. Make sure you taste, taste, taste, if you feel it needs more salt, add more, salt, more pepper, add more pepper.


5. Let mix sit for 15-20 minutes for the flavors to mix together.


6. In a casserole dish, spray with cooking spray, add a layer of pasta, potato mixture and then sprinkle with a little more cheese. Repeat this step until all the ingredients are used. Top off with remaining cheese, cover with foil and bake at 375 for 20-25 minutes.

Tilapia Fish Tacos

Let's just say I completely rocked it in the kitchen!!! This was so easy to make and the taste was unbelievable. I have never tasted a fish taco anywhere that had this much flavor. The white sauce was so delicious.

I got this recipe from my friend Alexis. I believe she got it from Allrecipes.com. You can use any type of white fish I'm sure but the tilapia was amazing. My hubby was very quiet and the whole time he was eating all I heard was "mmmmm...mmmmm"...so I know it had to be good. We served it with lime wedges and a simple pico de gallo which complimented the flavor even more. Please try this dish, it was super simple...you will not be disappointed.

1 quart oil for frying

1 lb Tilapia or any type of white fish, cut into small strips

1 package corn tortillas

cabbage, shredded

Batter:

1 cup all purpose flour

2 Tbl cornstarch

1 tsp Baking Powder

1/2 tsp salt

1 egg

1 cup beer

Sauce:

1/2 cup plain yogurt

1/2 cup mayonnaise

1 lime, juiced

1 jalapeno pepper, minced

1tsp minced capers

1/2 tsp dried oregano

1/2 tsp ground cumin

1/2 tsp dried dill

1 tsp ground cayenne pepper

To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (may be a little lumpy)

To make white sauce: In a medium bowl, mix together yogurt and mayo. Gradually stir in fresh lime juice until consistency is slightly runny. Sean with jalapeno, capers, oregano, cumin, dill and cayenne.

Heat oil in deep fryer or heavy deep skillet.

Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden bornw. Drain on paper towels. Lightly fry tortillas, not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

PF Chang's Chicken Lettuce Wraps

If you've ever dined at P.F. Changs, you most likely have tried this. I've always been a fan of this dish and decided to make it at home. It's simple, easy, low carb and a MUST TRY. It's delish. The sauce is out of this world and we loved eating it! 

Ingredients:

2 T of sesame seed oil 

2 chicken breasts, cooked and chopped up well (I used my Cuisinart)

1 cup of water chestnuts

2/3 cup of mushrooms (use canned mushrooms)

3 T of chopped onions

1 teaspoon minced garlic

**********

Special Sauce:

1/4  cup of sugar (I used 6 packets of Splenda to cut down the calories)

1/2 cup of water

2 T soy sauce

2 T of rice wine vinegar

2 T ketchup

1 T lemon juice

1 teaspoon of sesame seed oil

1 T of hot mustard

2 teaspoons of water

1-2 T of garlic and red chili paste (use more if you like heat)

******

Stir Fry Sauce

2 T soy sauce

2 T light brown sugar

1 teaspoon of rice wine vinegar

Make the special sauce and place in refrigerator until you are ready to use. Make stir fry sauce and set aside. Cook chicken and let cool. Once chicken is cool, dice it up finely (use the processor if you have one) Dice up the mushrooms and water chestnuts (I used the food processor, saves LOTS of time).  Once the mushrooms and water chestnuts are diced up, it's time to start cooking. In a large pan, place sesame seed oil until hot and then add chicken, mushrooms and water chestnuts. Add chopped onions and garlic. Add stir fry sauce to the mix and cook on medium low heat for about 8 minutes.  Once the mix is nice and hot it's time to assembly. Add mix to a lettuce cup and then add your special sauce, top with rice noodles or crispy Asian noodles if you want extra crunch. - Enjoy!

Steam Fresh Bag Recipes...GREAT IDEA!!!

Yesterday on Facebook one of my friends, Sheridan's status read "Just made 20 Steam Fresh Bags"...so of course, this peeked my curiosity so I commented "what in the world are those?". She wrote me back and said they are bags of uncooked food she makes ahead of time and then throws them in the freezer. She said it has been working out awesome because it's total portion control and her husband has lost 6 lbs in 2 weeks eating these. I told her I wanted to learn more and to send me info. She sent me recipes and pictures of the finished product right out of her freezer.

I'm going to post them here for you guys because I'm giddy excited about this. I haven't tried it yet but I'm going to the store today to buy one of the recipe ingredients and the Steam Fresh Bags. I will make it and do an update. But for now check out this idea...very cool for the moms that work, men that don't cook, or just the all around busy busy person.

Here's her recipes and all the info she sent me:

The intention is to fill the bags with more veggies than carbs. I always make a big salad before with whatever dressing, fat or no fat, and then one of the bags. Daniel is doing really well with these. I just take one hour and make a ton of them and freeze them. I mix up and add or take away so each bag is different. I add full sugar/fat sauces. But you can add spices so that there is barely any additional fat or sugar added. Get creative in the spice section, salt/pepper, curry, lemon/pepper, chili pepper, cinnamon, taco seasoning, you name it. Replace veggies with ones you like if you don't prefer the ones I put. Add nuts too! Each box of medium steam fresh bags have ten each in them (you can find them by the ziploc bags)

Sweet and Sour Chicken:

divide chicken and veggies into 4 portions and put into each bag seperately

1 pound skinless/boneless chicken strips diced
1 can pineapple1 red or green bell pepper diced
1 white onion diced
1 jar of sweet and sour sauce (just put 1 to 2 tablespoons in each bag)
1 bag of Uncles Bens 90 second rice

Teriyaki Chicken and Asparagus:

1 pound skinless/boneless chicken strips diced
1 stalk of asparagus
1 carton of mushrooms
1 onion diced
1 can water chestnuts
Garlic (1-2 cloves per bag)
1 jar of teriyaki sauce (1 to 2 tablespoons in each bag)
1 bag of Uncle Bens 90 second rice

Curry Lamb:

4 lamb steaks (cheap at Bashas,like $2 a piece)
1 small bushel fresh mint (put 3-4 leaves in each bag)
1 tablespoon curry spice
1 Garlic (1-2 cloves per bag)
1 carton of portobello mushrooms
1 zuchinni sliced
1 onion diced
1 bag of Uncle Bens Basmati 90 second rice

Steak and Asparagus:

4 medium sized steaks
1 Garlic (1-2 cloves per bag)
1 onion diced
1 carton mushrooms
1 stalk of asparagus
2 white potatoes diced
1 bag baby carrots
salt/pepper to taste

Buffalo Chicken:

1 pound diced chicken
1 bottle buffalo marinade (1 to 2 tablespoons per bag)
one onion diced
2 white potatoes cubed

Fajitas Fun:

1 pound stir fry beef
1 onion sliced in circles
1 red or green bell pepper
1 jalepeno (if your brave enough)
one pack taco seasonings
one 90 second bag of spanish rice
with or without a pack of tortillas you have fajitas

Honey Mustard Salmon:

1 large salmon sliced into fours
Honey Mustard (1-2 tablespoons to bag)
1 scallion diced
1 garlic (1-2 cloves per pack)
1 yellow squash sliced
1 carton white mushrooms
one pack gnochi

Beef and Broccoli:

1 pound stir-fry beef sliced
1 onion
1 garlic minced
1 stalk broccoli
1 can water chestnuts
1 bag baby carrots
teriyaki or soy sauce to taste
one bag 90 second brown rice

Chicken Tortellini:

1 pound chicken strips
1 onion
1 garlic
1 can spaghetti sauce (2-3 ts per bag)
1 carton portobello mushrooms
1 bag shredded cheese(put a small handful in the bag, or after you cook it)
1 zuchinni diced
1 medium bag frozen cheese tortellini or ravioli

Each Bag States on the front how long each piece takes. I do between 5-7 minutes for each one. You have to live and learn, depending on how your microwave is, your portions sizes ect. If it isnt cooked, put it back in for 2 minutes and you are golden.

Sheridan with her son Carter

Thanks Sheridan...great idea!!!