It was a Saturday night, and I was up for the challenge of a new recipe! I also wanted something relatively easy, and this was it. I have never made tostadas before, but now that I know how easy and delicious they are, I will be making them more often. Give them a try! Meghan
Some crazy days lead into crazy dinner nights! Tonight was one of them. I got the kids all set, but what about me? Well… what about an easy and yummy meal just under 10 minutes from start to finish? This Easy Roasted Lemon-Garlic Shrimp recipe from Skinnytaste is a winner! I love the taste and simplicity of this go-to meal for mommy.
Easy Roasted Lemon-Garlic Shrimp (Skinnytaste)
1 1/2 lbs shelled and deveined jumbo shrimp (36) **I only did ½ pound for myself of large raw shrimp from the Seafood section at Wegmans**
2 cloves garlic, minced
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
1 lemon, juice of
1 tablespoon chopped parsley
Preheat the oven to 400F. Spray 2 large nonstick baking trays with cooking spray.
- Combine the shrimp, garlic, oil and crushed red pepper together in a bowl and stir to combine.
Arrange the shrimp on a baking sheet in a single layer.
Roast 6 to 8 minutes or until the shrimp turns opaque.
Squeeze lemon over the shrimp and garnish with parsley.
Ok so this next one is one of my specialties. I call it the “Taco Pizza” only because I use a taco shell as my crust, there is nothing else “taco” about it. I have told you all before that I am really bad when it comes to eating lunch. I usually skip it, because it is too hard for me to come up with something easy to make. The one day I was in the mood for pizza, but the kid was napping, and I had no cash for pizza delivery. I brainstormed, and came up the the perfect solution! Let me introduce to you to… the Taco Pizza! Easy, healthy, and delicious, especially if you are a pizza lover like me.
1 soft taco shell – I used a low calorie one, I think it was Fiber One
2 tbsp marinara sauce (or you could use a pizza sauce, but I didn’t have that available)
¼ cup of mozzarella cheese (shredded)
Toppings: broccoli, oregano, garlic power
Preheat oven to 375 degrees
Line a baking sheet with foil
Put just the shell on the baking sheet and cook for 3-5 minutes on each side, until browned
Add sauce, cheese, and toppings
Cook for 5-7 minutes, or until cheese is melted
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I have been becoming more and more adventurous with my recipes, and I stumbled upon this Skinnytaste recipe and it looked so good and so easy. Spoiler alert… it was both of those things! The flavors really complimented each other, and the pecans added a crunchy texture, which was to die for! The only thing I couldn’t do myself was make the eggs. No matter how hard I try, I cannot make sunny-side-up eggs to save my life! I had to call in the big guns, aka my husband to do that part. Thanks, babe! Enjoy!
4 cups broccoli florets
2 cups cubed butternut squash
1 small onion, sliced into ½ moons
1 tablespoon olive oil
1 small (4-ounce) Hass avocado, sliced
Olive oil spray
4 large eggs
Freshly ground black pepper
2 cups cooked brown rice
¼ cup chopped pecans
Preheat oven to 400 degrees F.
On a large sheet pan, toss broccoli, squash and onions with olive oil, salt and pepper, to taste.
Spread veggies out in an even layer and roast for 20-25 minutes, or until crisp tender.
Meanwhile, heat a medium skillet over medium-low heat and lightly spray with oil.
Add eggs, one at a time, leaving space between them. Season each with a pinch of salt and pepper, cover and cook until whites are just set and yolk is still runny.
Divide rice and roasted veggies evenly among 4 bowls.
Top each with 1 ounce avocado and 1 egg and 1 tablespoon pecans.
I asked my husband what he wanted for dinner and he said “something Mexican flavored,” so here goes my first attempt at enchiladas! The were relatively easy to make, and I had most of the ingredients at home already, which is always a win! Give them a try! Enjoy!
Ground Turkey Black Bean Enchiladas
2 teaspoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 pound extra lean ground turkey
1/2 teaspoon ground cumin, or to taste
1/2 teaspoon chili powder, or to taste
1 teaspoon dried oregano
salt and fresh ground pepper, to taste
2 tablespoons tomato paste
1 can black beans, rinsed well and drained
1/2 cup low sodium chicken broth
1 whole lime, juiced
12 (6-inch) low carb flour tortillas
1/2 cup low fat shredded sharp cheddar cheese
1/2 cup shredded Monterrey Jack cheese
1 1/2 cups red enchilada sauce, divided
thinly sliced green onions, for garnish
light sour cream, for serving
Preheat oven to 400F.
Grease a 13×9 baking dish with cooking spray and set aside.
Heat olive oil in a large nonstick skillet over medium-high heat.
Add onions and cook for 2 minutes.
Stir in garlic and continue to cook for 30 seconds.
Add the ground turkey; season with cumin, chili powder, oregano, salt and pepper.
Continue to cook for 5 minutes, or until browned, stirring frequently.
Stir in tomato paste until well incorporated.
Stir in beans, chicken broth, and lime juice, and bring to a boil; cook for 1 more minute, stirring frequently.
Remove from heat.
Place 1 tortilla on your working surface and spoon about 3 tablespoons of the turkey mixture onto one end of the tortilla.
Roll up the tortilla and set aside.
Repeat with remaining tortillas and ground turkey mixture.
Spread 1/2 cup enchilada sauce on the bottom of previously prepared baking sheet.
Arrange rolled up tortillas seam side down over the enchilada sauce.
Pour remaining sauce over enchiladas and top with cheeses.
Bake for 18 to 20 minutes, or until hot and bubbly.
Remove from oven and let stand few minutes.
Garnish with sour cream and green onions.
I was in the mood for pasta, but I didn’t want just regular pasta with red sauce. I stumbled upon this Skinnytaste recipe and I had to give it a shot! I wouldn’t say it was difficult to make, but it did have quite a few steps. However, it was worth it! The creaminess of the butternut squash, paired with the spicy sausage was delicious! Give it a shot and let us know what you think!
Pasta with Butternut Squash Sauce, Spicy Sausage and Baby Spinach
11 oz (4 links) spicy chicken Italian sausage
1 lb butternut squash, peeled and diced (I bought chopped)
1 tbsp whipped butter
10 oz pasta, wheat or gluten-free (I used whole grain)
1/4 cup shallots, minced
3 cloves garlic, minced
2 cups baby spinach, roughly chopped
2 tbsp fresh shaved parmesan cheese
4 sage leaves, sliced thin (I did not use these)
kosher salt and freshly ground black pepper, to taste
Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.
Remove squash with a slotted spoon and place in a blender, blend until smooth.
Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.
Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 – 6 minutes.
Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking.
Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.
Serve with additional parmesan cheese on the side if desired.
Are you sick and tired of the same old breakfast? Here’s an easy, no prep meal that you can make ahead of time and eat throughout the week. The bonus? You make it in the crockpot! Crockpot steel cut oats are super easy! When you’re ready to eat, garnish them with your favorite flavors. I added a little honey, cinnamon, walnuts and craisins. Yum! I also added some chia seeds for additional fiber.
Crockpot Steel Cut Oats
Wegman’s Organic Steel Cut Oats
Spray the crockpot with non-stick cooking spray.
Combine 4 ½ cups of water with 1 cup of oats. Add ¼ teaspoon of salt for taste (optional).
Cook on low for 6-8 hours (or high for 2 ½ – 3 hours) or until desired texture. Stir once part way through the cook time.
Top with your favorite toppings. I used pecans, craisins, and a little cinnamon.
You all know how much I love my slow cooker meals… maybe it’s because they are easy, maybe it’s because I am lazy, but in any case, this one is fantastic! There are minimal steps for this recipe, and not much to prep before sticking it in the crock pot. I even made more than I needed so I could take it for lunch a few days this week. Check it out and let me know what you think! Enjoy!
Slow Cooker Chicken Tortilla Soup
2-3 boneless skinless chicken breasts
2 cans (15 oz each) diced tomatoes, undrained
1 can (4 oz) chopped mild green chilies, drained
1 cup chicken broth
1 yellow onion, diced
2 cloves garlic, diced
1 tsp cumin
½ cup of Monterey Jack cheese
½ cup of crushed Tortillas
A few pinches of cilantro
Salt & pepper to taste
Place chicken in crockpot
Combine, tomatoes, chilies, chicken broth, onion, garlic, cumin and pour over chicken
Cook on low for 6 hours or high for 3 hours
Take chicken out, shred, and add back to the crockpot for another 20-30 minutes
Just before serving, add tortillas and cilantro, and stir.
Add to bowls, top with cheese avocado and more tortillas if desired.
I feel like I have been living under a rock for my whole life because I JUST discovered tostadas recently (see BBQ Tostadas Recipe ), and I am now obsessed! I found this Seven Layer Tostadas recipe and had to give it a shot. I’m grateful my husband is not a picky eater, and is dealing with my new obsession of tostadas. The real recipe is vegetarian, but my husband’s one request is that our meals have some sort of meat, so I added ground turkey. I guess maybe I should call this eight layer tostadas?? In any case, they were so easy to make, you know how I love that, and so good! I would add these to my weekly meal rotation! Give them a shot.
Seven Layer Tostadas
1 can (16 oz.) refried pinto beans
1 1/2 cups guacamole (purchased or homemade guacamole)
1 cup light sour cream
1 tsp. Taco Seasoning Mix
1 cup finely grated low-fat cheese such as Four Cheese Mexican Blend
1 cup chopped tomatoes
1/2 cup thinly sliced green onions
1/2 cup sliced black olives (or use a 4 oz. can sliced olives)
4-6 flour tortillas, 6 or 8 inch inch size
⅓ pound of ground turkey
olive oil for greasing baking sheet, about 1 tsp.
Preheat oven to 450F
Cook ground turkey until brown and add ½ tsp of taco seasoning mix.
Put flour tortillas on the baking sheet with a touch of olive oil and toast tortillas in the oven until they’re crisp and barely starting to brown, turning several times. This will take less than 5 minutes so watch them carefully.
While tortillas are crisping, put the refried beans in a bowl, stir to break them apart, and microwave 2-3 minutes, or until they’re hot.
Stir the remaining taco seasoning mix into the sour cream.
Chop the onions, slice green onions, and slice the olives.
Put crisped tortilla shell on a plate and top with:
a thin layer of refried beans (1-2 tablespoons)
a thin layer of guacamole (1-2 tablespoons)
a thin layer of seasoned sour cream (1-2 tablespoons)
several generous pinches of finely grated low-fat cheese
Put back in the oven for 3-5 minutes, or until cheese is melted then top with chopped tomatoes, thinly sliced green onions, and sliced olives
Serve right away, with salsa or hot sauce if desired.
Usually once a week we have a pasta night. It is mainly due to being easy to make, and to be honest, we love pasta! Our normal pasta night consists of penne/ziti/whatever is in our cabinet, marinara sauce, and frozen turkey meatballs. I thought to myself, how hard is it to make meatballs? Well, the answer is… not hard at all! There are so few ingredients, and even fewer steps to make them. My husband doubted my ability to make meatballs because I never had done so before, but he couldn’t stop raving about them! Give them a try. Enjoy!