easy Archives • Work It Like A Mother

Easy Roasted Lemon-Garlic Shrimp (Skinnytaste)

April 15, 2019April 12, 2019by Meghan and MelissaLeave a Comment

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.

Enjoy!

Melissa

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Easy Roasted Lemon-Garlic Shrimp (Skinnytaste)

Ingredients

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

Instructions

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.

Easy & Make-Ahead Recipes

Taco Pizza

April 6, 2019April 5, 2019by Meghan and MelissaLeave a Comment

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.

Enjoy!

Meghan

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“Taco” Pizza

Ingredients

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

Instructions

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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Easy & Make-Ahead Recipes

Buddha Bowl

April 4, 2019March 29, 2019by Meghan and MelissaLeave a Comment

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!

Meghan

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Buddha Bowl

Ingredients

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

Kosher salt

Freshly ground black pepper

2 cups cooked brown rice

¼ cup chopped pecans

Instructions

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.

Serve immediately.

Easy & Make-Ahead Recipes

Ground Turkey Black Bean Enchiladas

March 19, 2019March 19, 2019by Meghan and MelissaLeave a Comment

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!

Meghan

I really thought rolling them would be hard, but they stayed together perfectly!
Next add the enchilada sauce
Oooooo cheese!! More and more cheese!

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Ground Turkey Black Bean Enchiladas

Ingredients

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

Instructions

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.

Easy & Make-Ahead Recipes

Pasta with Butternut Squash Sauce, Spicy Sausage and Baby Spinach

March 14, 2019March 11, 2019by Meghan and MelissaLeave a Comment

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!

Meghan

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Pasta with Butternut Squash Sauce, Spicy Sausage and Baby Spinach

Ingredients

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

Instructions

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.

Easy & Make-Ahead Recipes

Crockpot Steel Cut Oats

March 7, 2019March 5, 2019by Meghan and MelissaLeave a Comment

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.

Enjoy!

Melissa

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Crockpot Steel Cut Oats

Ingredients

Wegman’s Organic Steel Cut Oats

Toppings, optional

Instructions

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.

Notes

This amount serves 4. I put the leftovers in a container and refrigerated. I scooped out the amount I wanted each morning and then reheated in the microwave. If needed, you can add a little water to thin it and reheat.

Easy & Make-Ahead Recipes

Slow Cooker Chicken Tortilla Soup

March 2, 2019February 26, 2019by Meghan and MelissaLeave a Comment

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!

Meghan

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Slow Cooker Chicken Tortilla Soup

Ingredients

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

1 avocado

Salt & pepper to taste

Instructions

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.

Easy & Make-Ahead Recipes

Seven Layer Tostadas

February 23, 2019February 17, 2019by Meghan and Melissa2 Comments

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.

Meghan

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Seven Layer Tostadas

Ingredients

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.

Instructions

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.

Easy & Make-Ahead Recipes

Spinach Turkey Meatballs

February 19, 2019February 16, 2019by Meghan and MelissaLeave a Comment

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!

Meghan

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Spinach Turkey Meatballs

Ingredients

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 egg, beaten

1 cup soft bread crumbs

2 tablespoons grated onion

1 teaspoon seasoned salt

1 pound ground turkey

Instructions

In a bowl, combine spinach, egg, bread crumbs, onion and seasoned salt. Add turkey and mix well.

Shape into 2-in. balls.

Place meatballs in a greased baking pan/sheet.

Bake, uncovered, at 400°F for 20 minutes or until the meat is no longer pink.

Easy & Make-Ahead Recipes

Mexican Stuffed Bell Peppers

February 16, 2019February 12, 2019by Meghan and MelissaLeave a Comment

I was in the mood for Mexican food, but I didn’t want tacos since we had made them a few nights prior. I was doing a little recipe grazing, and stumbled upon this one. I am so happy I did too. It was so easy and really fulfilled my want for Mexican food. It also sent my husband for seconds and thirds! I am not sure if I didn’t fill the peppers to their fullest, or if the peppers I bought were small, but I had enough leftover for another meal! This was a win! In the freezer they go!

Enjoy!

Meghan

Meat and Rice Mixture Added To Peppers
Topped with Cheese and Ready To Bake

Print Recipe

Mexican Stuffed Bell Peppers

Ingredients

4 large Red Bell Peppers
1 pound Ground Turkey
1 cup Cooked Rice
1/2 cups Frozen Corn
10 ounces Canned Black Beans
1 cup Salsa
1 tablespoon Taco Seasoning
2 cups Mexican Cheese

Easy Roasted Lemon-Garlic Shrimp (Skinnytaste)

Ingredients

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

Instructions

Preheat the oven to 400F. Spray 2 large nonstick baking trays with cooking spray.

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.

“Taco” Pizza

Ingredients

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

Instructions

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

Buddha Bowl

Ingredients

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

Kosher salt

Freshly ground black pepper

2 cups cooked brown rice

¼ cup chopped pecans

Instructions

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.

Serve immediately.

Ground Turkey Black Bean Enchiladas

Ingredients

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

Instructions

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.

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