Ginger Beef & Mushroom Stir-Fry

This recipe is so simple and tasty, and it's full of spinach and mushrooms even though it hardly tastes like you're eating veggies! You can even prepare the steak/marinade ahead of time to make this a really quick-and-simple weeknight dinner!

Recipe adapted from here.

Ingredients:
1/3 cup low-sodium soy sauce
1/2 cup low-sodium chicken broth
3 tbsp seasoned rice wine vinegar
2 tbsp corn starch
2 tsp ground ginger
ground black pepper, to taste
1 lb thinly sliced sirloin or flank steak
2 cloves garlic. minced
2 tbsp olive oil
16 oz baby bella mushrooms, quartered
4 cups chopped fresh spinach
2 green onions, thinly sliced
Rice, for serving

Directions:
1. Whisk together soy sauce, chicken broth, rice wine vinegar, corn starch, ginger, and pepper in a bowl to form a marinade.
2. Add the steak to the marinade and stir to combine. Cover and refrigerate for at least 20 minutes.
3. Once steak has marinated, heat oil in a large pan over medium-high heat. Remove steak from the marinade (reserving the marinade) and add steak and garlic to the pan. Saute for 2-3 minutes, or until browned. Remove steak from the pan and set aside.
4. Add mushrooms, spinach, and reserved marinade to the pan. Stir to combine and cook, stirring often,  for 5-7 minutes, or until the spinach has wilted and the mushrooms are tender (the sauce should thicken as well).
5. Return steak to the pan and toss to combine. Serve over rice, garnished with sliced green onion.

(marinade)

(marinating steak)

(cooking steak)

(cooked and set aside)

(cooking mushrooms and spinach)

Ta-da!

Enjoy!

Pizza Casserole

You know what's really wonderful? Recipes that make you eat a bunch of veggies without feeling like you're eating a bunch of veggies. This recipe does that perfectly! Plus you get to play food artist with the criss-crossed pizza dough on top. Sneaky veggies + creativity = best. recipe. ever.

Recipe adapted from here.

Ingredients:
1 tbsp olive oil
1/2 cup chopped onion
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 medium zucchini, halved and sliced
2 cloves garlic, minced
2 14.5 oz cans no-salt-added diced tomatoes, drained
12 oz cooked chicken sausage or chicken meatballs, chopped
1 1/2 tsp Italian seasoning
salt and pepper, to taste
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
1 13.8 oz package refrigerated Pizza dough

Directions:
1. Heat oil in a large skillet over medium-high heat. Add onion and peppers and cook for about 6 minutes. Add zucchini and garlic and cook for another 6 minutes.
2. Add tomatoes, sausage, half of the Italian seasoning, salt, and pepper to skillet. Bring to a gentle boil and cook for 5-7 minutes (until most of the liquid has evaporated).
3. Remove skillet from heat. Stir in Parmesan cheese and 1 cup of the mozzarella cheese. Spoon into a lightly-greased 2-quart rectangular baking dish. Top with remaining mozzarella cheese.
4. Unroll pizza dough on parchment paper and cut into strips. Arrange pizza dough strips on top of the casserole in a lattice pattern. Sprinkle with remaining Italian seasoning.
5. Bake at 350 for 30-40 minutes, until crust is lightly browned and filling is bubbly. Let stand for 10 minutes before serving.

(these are the chicken meatballs I like to use!)

(veggies + sausage cooking)

(cutting the dough into strips... I use a pizza cutter!)

(My poor Macbook... it's constantly in the kitchen splash zone!)

(ready for the oven!)

Ta-da!

Enjoy!

Crock-Pot Pineapple Sausage Chili

Mmm, this is my new favorite chili. It's the perfect amount of spicy and the pineapple flavor just makes it so delicious! Perfect for chilly February evenings!

Recipe adapted from here.

Ingredients:
24 oz Italian sausage (I use 16oz mild an 8oz hot, but you can adjust to change the spiciness)
1 medium onion, diced
1 20oz can pineapple tidbits
4 14.5oz cans diced tomatoes with chili seasoning
1 15oz can black beans, rinsed and drained
1 6oz can tomato paste
1 1/2 tbsp chili powder
4 tsp ground cumin
2 cloves garlic, minced
shredded cheese for topping

Directions:
1. Cook sausage and onions in a skillet over medium heat. Drain off fat and put sausage and onions in a slow cooker.
2. Drain the pineapple, reserving the juice and fruit separately. Add the juice to the slow cooker. Store fruit in the fridge for later use.
3. Add seasoned tomatoes, black beans, tomato paste, chili powder, cumin, and garlic to slow cooker. Stir everything to combine.
4. Cook on low for 6-8 hours or high for 4-5 hours. Add pineapple and stir 30-60 minutes before finished cooking.
5. Serve topped with cheese.

(sausage + onions)

(sausage + onions in the slow cooker)

(all done!)

Ta-da!

Enjoy!

Stir-Fried Green Beans and Turkey with Rice

Who knew that ground turkey could taste delicious in an Asian dish? I've been a ground turkey fan for a while, but even I was skeptical about using it in this recipe. But oh my goodness... it's just so yummy! You'll need a few weird ingredients from the international aisle at the grocery store (hoisin, chili garlic sauce, seasoned rice vinegar), but I think it's worth buying them... you'll want to make this dish over and over again, and there are plenty of other yummy recipes to use them in!

Recipe adapted from here.

Ingredients:
2 cups rice, uncooked
1 tbsp sesame oil
1 bunch green onions, minced
2 cloves garlic, minced
1 lb ground turkey
2 tbsp chili garlic sauce (in the international foods aisle)
2 tbsp hoisin sauce (in the international foods aisle)
1 tsp crushed ginger
1 lb green beans, washed and ends trimmed
1 tbsp low sodium soy sauce
1 tbsp seasoned rice vinegar (in the international foods aisle)

Directions:
1. Cook rice according to package directions.
2. In a large skillet, heat sesame oil over medium-high heat. Add green onions and garlic and saute for 2 minutes. Add ground turkey and saute for 5 minutes, separating into pieces with a spatula.
3. Add in chili garlic sauce, hoisin sauce, and ginger, and stir until mixed. Add green beans and soy sauce and stir.
4. Cook until green beans are slightly tender (about 10 minutes).
5. Add in rice vinegar and allow to cook for one more minute.
6. Serve over rice!

(green onion + garlic)

(ground turkey)

(after adding green beans and soy sauce)

Ta-da!

Enjoy!

Kelly's Lasagna

I think a good lasagna recipe is a core component of any recipe collection. It's wonderful comfort food, and when you add some garlic bread and Caesar salad it makes an easy and excellent dinner for family and friends! I've stuck with the same lasagna recipe since I first made it my sophomore year of college, and I never get tired of it! It has a little bit of a "kick" thanks to the spicy sausage and hot pepper Classico sauce, and it's nice and substantial thanks to all the meat and the chunky Ragu sauce.

Okay, so lasagna doesn't photograph well. But it's delicious, I promise. :)

Recipe from my friend, Kelly.

Recipe makes two 9x13 lasagnas. Half the recipe to make just one pan.

Ingredients:
12 lasagna noodles, cooked according to package directions
2 lbs ground beef, cooked and drained
1 lb Jimmy Dean "Hot" pork sausage, cooked and drained
1 jar Ragu "Chunky Garden Combination"
1 jar Classico "Hot Pepper"
32 oz whole ricotta cheese
2 large eggs
1 cup freshly grated Parmesan cheese
2 bunches of green onions, minced (whites only)
8 oz fresh spinach leaves, chopped
7-8 cups mozzarella cheese

Directions:
1. Lightly spray two 9x13 pans with cooking spray. Preheat oven to 350.
2. Lay 3 lasagna noodles in the bottom of each pan.
3. Mix ground beef, sausage, Ragu sauce, and Classico sauce in a bowl. Spread 1/4 of the mixture over the noodles in each pan.
4. Mix ricotta, eggs, Parmesan, and green onions in another bowl. Spread 1/4 of the mixture over the meat sauce in each pan.
5. Spread 1/4 of the spinach leaves over the ricotta mixture in each pan.
6. Sprinkle 1/4 of the mozzarella over the spinach leaves in each pan.
7. Repeat each layer (three more lasagna noodles, then 1/4 of the meat sauce in each pan, then 1/4 of the ricotta mixture in each pan, then 1/4 of the spinach leaves in each pan, and top with 1/4 of the mozzarella).
8. Bake for 1 hour, or until cheese is lightly crusted and browned on edges. Let cool 10-30 minutes before serving.

Meat Sauce

Ricotta Mixture

Layer 1: Noodles!

Layer 2: Meat Sauce!

Layer 3: Ricotta!

Layer 4: Spinach!

Layer 5: Cheese!

Ta-da!

Enjoy!

Lemon Basil Grilled Salmon

Summertime is grilling season around here, and this is one of the best grilling recipes we've ever come across! The salmon is so flavorful and just perfect for a light, summer meal.

Recipe adapted from here.

Ingredients:
1 tbsp vegtable oil
1 tbsp soy sauce
1 tsp Worcestershire sauce
1 lemon, juiced
1/2 tsp grated fresh ginger root
2 tbsp honey
1/3 cup chopped fresh basil
1 tbsp finely chopped shallots
1 salmon fillet with skin (about 2-3 pounds)

Directions:
1. Cover a cookie sheet or large pan with two layers of foil. Lay the salmon fillet, skin side down, on the foil.
2. In a small bowl, mix together oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil, and shallots. Pour mixture over the salmon.
3. Preheat a grill for medium-low heat while the salmon marinates. When the grill is ready, slide the foil with the salmon onto the grill. Grill fillet for about 20 minutes, or until salmon flakes with a fork.
4. When serving the salmon, use a spatula to separate the salmon from the skin (which will stick to the foil).

(salmon inside a double layer of foil)

(marinade mixture)

(marinating salmon)

(after grilling)

Ta-da!

Enjoy!

Baja Chicken Sliders

This is a really delicious recipe - yummy little chicken sliders, topped with a flavorful southwestern version of coleslaw (I don't like coleslaw, but I love this!) and a zesty sour cream lime sauce.

Recipe adapted from this book.

Ingredients:
{sour cream lime sauce}
1/2 cup sour cream
1 tsp lime zest
1/2 tsp fresh lime juice
{slaw}
4 tsp fresh lime juice
2 cup broccoli slaw mix
1/2 sweet red pepper, diced
1/2 red onion, diced
4 tbsp chopped cilantro
1/2 jalapeno, finely chopped
2 tsp sugar
{sliders}
2 lbs chicken breasts, cut into 16 slider-size pieces
1 tsp ground cumin
1 tsp chili powder
1/4 tsp salt
1/2 tsp ground black pepper
16 hawaiian rolls, sliced down the middle
16 small tomato slices (optional)
16 small lettuce leaves (optional)

Directions:
1. To make sour cream lime sauce, combine sour cream, lime juice, and lime zest in a small bowl. Refrigerate.
2. To make slaw mix, combine all slaw ingredients in a bowl. Mix well and refrigerate.
3. Flatten chicken breast pieces to be 1/2-inch thick. Season with cumin, chili powder, salt, and pepper. Grill for 4-7 minutes on each side, or until cooked through.
4. To assemble sliders, serve chicken on hawaiian rolls and top with lettuce, tomato, sauce, and slaw.

(sour cream lime sauce)

(slaw)

(grilled chicken)

Ta-da!

Enjoy!

Southwest Chicken Chopped Salad

Here's a quick-and-easy one-dish dinner recipe! If you go easy on the dressing, it's pretty healthy too!

Recipe adapted from here.

Ingredients:
3 cups cooked, cubed chicken
1 green bell pepper, diced
1 15oz can black beans, drained and rinsed
1 can sweet yellow corn, drained
2 roma tomatoes, diced
4 green onions, chopped
1/2 bunch cilantro, chopped
2 large romaine hearts, chopped
crushed tortilla chips
{dressing}
1 cup mayonnaise
1 cup sour cream
1 packet ranch dressing mix
2 tbsp taco seasoning
1 tbsp fresh lime juice
2-3 tbsp milk

Directions:
1. To make the dressing, stir together the mayo, sour cream, ranch dressing mix, taco seasoning, lime juice, and milk in a medium bowl. Mix until smooth and completely combined. Cover and refrigerate for at least one hour.
2. In a large bowl, mix together the bell pepper, beans, corn, tomatoes, green onion, and cilantro. Add the chicken and lettuce.
3. Pour the refrigerated dressing over the salad and toss.
4. Top with crushed tortilla chips (and lime wedges and additional cilantro, if desired) and serve!

(dressing ingredients)

(finished dressing)

(salad!)

Ta-da!

Enjoy!