Archive for the ‘Dinner’ Category

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Indian Spiced Meatballs

July 11, 2018

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We love Indian food and are lucky to live in an area with multiple great Indian restaurants. We want our kids to love Indian dishes as much as we do, so we’ve been playing around with a few recipes that bring our favorite flavors home. These meatballs were kid-approved. Add your favorite store-bought Indian simmering sauce mixed with some plain Greek yogurt to round out the dish.

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We made these with ground lamb, although you could substitute whatever ground protein you want. We also thought the flavor was even better the next day; try making them in advance for a quick meal during the week!

You will need:

  • 3/4 c panko breadcrumbs
  • 3 T milk
  • 1 yellow onion, roughly chopped
  • 3 inches fresh ginger, peeled and grated
  • 3 T garlic powder
  • 4 t garam masala
  • 2 t cumin
  • 1/2 t ground pepper
  • 1/4 t salt
  • 5 oz fresh baby spinach
  • 1 1/2 lb ground lamb
  • 2 T olive oil

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Then you will…

  1. In a small bowl, stir together the panko and milk.
  2. In a food processor, blend together the onion with the ginger, garlic powder, garam masala, cumin, salt, pepper, and baby spinach until just mixed.
  3. Add in the panko-milk mixture, and blend until smooth.
  4. In a large bowl, mix together the spinach-spice mixture with the ground lamb.
  5. Form into three dozen meatballs.
  6. Preheat your oven to 375 degrees. Line an edged baking sheet with nonstick foil
  7. In a large skillet, warm the olive oil over medium high heat.
  8. Brown the meatballs, about 2 minutes on each side.
  9. Transfer to the prepared baking sheet.
  10. Bake 15-20 minutes until cooked through and not pink in the center.

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Instant Pot Creamy Sun-dried Tomato and Spinach Pasta

June 14, 2018

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We are still exploring the wonders of our Instant Pot. D and R seem to particularly enjoy the noodle dishes, including this one. It is full of sun-dried tomatoes and mushrooms, and then you stir in fresh spinach at the very end. It also has a bunch of cheese to make it creamy and amazing.

You will need:

  • 2 c unsalted chicken stock
  • 3 T Dijon mustard
  • 1 t garlic powder
  • 1 t dried basil
  • 1 lb dried noodles, preferably something spiraled like cavatappi or rotini
  • 3 T sun-dried tomato oil (from the jar of tomatoes)
  • 8 oz low fat cream cheese, cut into chunks
  • 8 oz sun-dried tomatoes, drained and chopped (oil saved per above)
  • 8 oz baby bella mushrooms, roughly chopped
  • 1.5 lb chicken breast, cut into bite-sized pieces
  • 3/4 c milk
  • 1 c grated Parmesan cheese
  • 3 c fresh baby spinach, roughly chopped
  • Salt and pepper, to taste

Then you will need…

  1. In your Instant Pot, mix together the stock, mustard, garlic powder, and dried basil.
  2. Stir in the noodles and sun-dried tomato oil.
  3. Top with the cream cheese, sun-dried tomato and mushrooms.
  4. Top with the chicken pieces.
  5. Close your Instant Pot and cook on manual (or pressure) for 10 minutes.
  6. Allow to rest for 10 minutes after done before doing a quick release.
  7. Stir the milk and cheese into the noodle mixture.
  8. Stir in the fresh spinach and allow to wilt.
  9. Season with salt and pepper to taste.
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Instant Pot Cordon Bleu Noodle Casserole

May 10, 2018

D gifted me an Instant Pot this winter, so we’ve been playing around with it at dinner time for the past few months. We are still figuring it out but this dish is one of his new favorites (and our toddler loves it too!). We also enjoy how easy it is to put together, since we have an infant at home these days.

You will need:

  • 3 c unsalted chicken stock
  • 2 cloves garlic, minced
  • 3 T Dijon mustard
  • 1 lb shaped pasta (we’ve tried penne and orecchiette)
  • 8 oz reduced fat cream cheese, cut into large segments
  • 8 oz cubed pancetta
  • 1 lb chicken breast, cut into bite-sized pieces
  • 3 T olive oil
  • 2 t garlic powder
  • 1 c breadcrumbs
  • 6 oz of shredded Swiss-Gruyere mix
  • 1 c grated Parmesan cheese
  • 1 c heavy cream
  • Salt and pepper, to taste

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Then you will…

  1. In your Instant Pot, mix together the stock with the garlic and mustard.
  2. Stir in the dry pasta.
  3. Put the cream cheese segments on top of the pasta.
  4. Sprinkle the pancetta on top of the pasta.
  5. Sprinkle the chicken on top of the pancetta.
  6. Close your Instant Pot and cook on manual (or pressure) for 10 minutes.
  7. Allow to rest for 10 minutes after done before doing a quick release.
  8. Meanwhile, warm the olive oil over medium heat in a nonstick skillet.
  9. Mix in the garlic powder and breadcrumbs and toast until golden, about 3-5 minutes. Set aside.
  10. Stir the cheeses and cream into the noodle mixture.
  11. Season with salt and pepper to taste.
  12. Serve with a sprinkling of the toasted garlic breadcrumbs on top.

 

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Parmesan Chicken with Zucchini

April 17, 2018

20180312 Parmesan Chicken 02We LOVED this dinner. It was so juicy and flavorful, and it was on the table in very little time. It was a perfect option for a weeknight dinner.

You will need:

  • 1 lb chicken breast (cut to half thickness) or tenders
  • 4 T unsalted butter
  • 1/2 c Panko bread crumbs
  • 1/2 c plus 2 T finely grated Parmesan cheese, divided
  • 1/4 c all-purpose flour
  • 1/2 t pepper
  • 1/2 t garlic powder
  • 2 medium zucchini, cut in half lengthwise and then into 1/2-inch thick, half-moon slices
  • 2 cloves garlic, minced

Then you will…

  1. Melt the butter and pour onto a plate or shallow dish.
  2. In another shallow dish/plate, combine the Panko with 1/2 cup of the Parmesan, the flour, the pepper, and garlic powder.
  3. In a large nonstick skillet, heat a few tablespoons of olive oil over medium heat.
  4. Dredge the chicken in the melted butter and then coat the chicken in the Panko-Parmesan mixture.
  5. Cook the chicken in the skillet, about 4 minutes per side, until it is crispy and cooked through.
  6. Remove the chicken from the skillet and set aside on a plate.
  7. Add the zucchini and minced garlic to the hot skillet (add a touch more olive oil if needed).
  8. Saute, scraping up the browned chicken bits, about 4 minutes or until tender. Add the remaining 2 tablespoons of Parmesan and season with salt and pepper to taste.
  9. Serve the chicken alongside the zucchini.
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Crispy Parmesan Baked Potatoes

April 9, 2018

This is another very simply recipe that requires little prep work. The Parmesan makes a crispy crust on the potatoes, which is so delicious. We should have had leftovers, but we kept grabbing extras as we were cleaning up from dinner!

You will need:

  • 1/2 c finely grated Parmesan cheese
  • 1/2 t garlic powder
  • 1/2 t onion powder
  • 1/2 t paprika
  • 1/2 t dried oregano
  • 1/2 t pepper
  • 1 1/2 lb baby red-skinned potatoes
  • Olive oil

Then you will…

  1. Preheat your oven to 400 degrees. Pour just enough olive oil in a 9×13 baking dish to coat the bottom.
  2. In a small bowl, combine the cheese with the garlic powder, onion powder, paprika, oregano and pepper.
  3. Sprinkle the cheese mixture along the bottom of the prepared baking dish until evenly coated.
  4. Cut the potatoes in half lengthwise.
  5. Place the potatoes, cut side down, on top of the cheese mixture.
  6. Bake for 30-40 minutes, or until the potatoes are tender.
  7. Remove from oven and use a knife to gently cut through the cheese and separate the potatoes.
  8. Allow to cool at least 5 minutes before serving.

20180312 Crispy Parmesan Potatoes

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Taco Cornbread Casserole

March 26, 2018

This is certainly not a fancy meal, but it is delicious and warm and comforting. We’ve been testing out quick prep meals in advance of baby #2 arriving. This one will definitely be in our rotation. It takes less than 10 minutes to prep and then you can focus on life around you while the casserole bakes. (The leftovers reheat well too!).

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You will need:

  • 2 T olive oil
  • 1 lb ground beef (or meatloaf mix)
  • 2 packets taco seasoning (recommend low sodium)
  • 1 green pepper, seeded and chopped
  • 1 onion, chopped
  • 1 can (14 oz) creamed corn
  • 1 can (14 oz) corn kernels, drained
  • 1 can (14 oz) black beans, drained and rinsed
  • 1 can (4 oz) chopped green chiles, drained
  • 2 (8.5-ounce) boxes corn muffin mix, mixed according to box in a large mixing bowl
  • 1/2 t ground cumin
  • 1/4 t ground chili powder
  • 1/4 t garlic powder
  • 2 c shredded Mexican cheese

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. Heat the olive oil in a large nonstick skillet.
  3. In a large nonstick skillet, brown the hamburger with the green pepper and onion.
  4. Mix in the taco seasoning packets, half of the creamed corn, half of the corn kernels, black beans, and green chiles.
  5. In a large mixing bowl, mix the remaining creamed corn and corn plus the cumin, chili powder and garlic powder into the corn muffin mixture.
  6. Spread half of the corn muffin mix in the prepared baking dish.
  7. Top with the beef-veggie mixture.
  8. Sprinkle with half of the cheese.
  9. Spread the other half of the corn muffin mix on top and sprinkle with the remaining cheese.
  10. Bake 35-40 minutes until the cornbread is cooked through and golden.
  11. Allow to cool for 10 minutes before serving.
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Cajun Alfredo with Shrimp

February 21, 2018

Looking for a quick weeknight dinner or a something special for the weekend? Check this out! The shrimp are nice and juicy and spicy, and the noodles are creamy and delicious.

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You will need:

  • 8 oz fettuccine
  • 2 T garlic powder
  • 2 T paprika
  • 1 T cayenne pepper
  • 1 T dried thyme
  • 1 T onion powder
  • 1 T basil
  • 1 T oregano
  • 3 t salt
  • 3 t pepper
  • 2 T flour
  • 1 lb large shrimp, shelled and de-veined
  • 2 T butter
  • 2 T olive oil
  • 3/4 c chicken stock
  • 1 c heavy cream
  • 2 t dried parsley
  • 1 c shredded Parmesan

Then you will…

  1. Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to the package.
  2. In a small bowl, combine the garlic powder, paprika, cayenne, thyme, onion powder, basil, oregano, salt and pepper. (You will use one tablespoon and two teaspoons in this recipe and can save the rest for another dish in an airtight container).
  3. In a second small bowl, combine one tablespoon of the spice mixture with the flour.
  4. Toss the shrimp with the seasoned flour mix.
  5. In a large nonstick skillet, melt the butter in the olive oil over medium high heat.
  6. Add the shrimp and cook until crisp and cooked through, about 1-2 minutes on each side. Remove from the skillet and set aside.
  7. Add the chicken stock, heavy cream, parsley, and one to two teaspoons (depending on how much spice you want) of the seasoning mix to the skillet.
  8. Bring to a light bubble to allow the sauce to thicken slightly.
  9. Whisk in the cheese.
  10. Stir in the fettuccine.
  11. Remove from heat and serve topped with the shrimp!

 

 

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