Fajita Quinoa Skillet – Chicken/Beef/Shrimp/Veggie

INGREDIENTS
3c cooked quinoa (1c dry quinoa to 2c water, broth or stock)
2-3T olive or avocado oil
1 large red bell pepper, de-seeded & sliced thin
1/2-1 large green bell pepper, de-seeded & sliced thin (optional)
1 large onion (any), halved & sliced thin
3 large cloves of garlic, minced
1t chili powder
1/2t sweet paprika
1/2t cumin
1/4-1/2t cayenne pepper (to taste)
– MIX OF ANY BELOW –
1-1.5lbs raw chicken breasts (thinly sliced), steak (thinly sliced), shrimp, or veggies/beans
– veggies could be broccoli, cauliflower, carrots, zucchini, black or pinto beans (drain & rinse beans)
1/2-3/4c tomato salsa (pick your favorite!)
4oz cheese, shredded (pepper jack, cheddar, colby jack)…I now use vegan/dairy-free cheeses
2 scallions, green & white parts, sliced thin

PREP
1. In a medium sauce pan start your quinoa. Follow directions on package. I will also add garlic & onion powder (1/2t ea) an a little salt. Completely optional.
2. Heat your oil in a large skillet over medium to medium-high heat. Add the bell pepper and onion. Cook till softened and starting to brown. About 10 minutes.
3. Add fresh garlic, chili powder, paprika, cumin, and cayenne, and cook for about 1 minute. Stir constantly.
4. Add your protein and/or veggies. Stirring till fully cooked…veggies need to be slightly softened. You may need to add a little more oil for this step.
If using beans, wait till step 5.
5. Turn the heat down to medium-low and add your cooked quinoa, salsa, and beans. Stir till well mixed and warm throughout.
6. Turn the heat down to low, sprinkle cheese on top. Cover the skillet and leave until the cheese is melted.
7. Sprinkle the scallions on top and serve!

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Caramelized Meatballs w/Rice

2-4T EVOO
2 medium or 1 large sweet yellow onion, cut into strips or diced
1t salt
4-6 servings of white or brown rice (make to package directions)
1 or 2 packages Aidelle’s Caramelized Onion GF Chicken Meatballs
– crush them with your hands IN the package
– depends on how much meat you want, I prefer one
8-16oz frozen chopped spinach (optional)
1-2T minced garlic or 1t garlic powder (optional)

PREP
1. In large sautee pan on med/low add EVOO, onions, salt and cook down. This will take 30-40 minutes. To keep them from burning set to low if needed.
-You can not have too many onions and you want them to be nice and brown/caramelized. Add more EVOO if needed.
– If adding minced garlic or garlic powder, add in the last 10 minutes.
2. Add meatballs and spinach (it has no flavor, but makes it so much better for you). Stir to coat everything. Cover and simmer for 5 min.
3. Add precooked rice. Stir well to coat, even adding more EVOO to keep it from being super dry, cover and let simmer for 10 minutes.

– I will make a double batch and freeze 1/2 for a future dinner.
– Aidelle’s meatballs can be hard to find. Only place locally is Family Fare.

Korean Beef & Broccoli

INGREDIENTS

1lb lean ground beef, ground turkey, or chicken
1 medium to large onion, cut in 1/2 & chopped
1/2c brown sugar
1/3c soy sauce (I use GF)
1T sesame oil
3 cloves garlic, minced
1/4t ground ginger
1/2-1t crushed red peppers (how spicy you want it?)
12-14oz frozen broccoli

White Rice – prepare per package directions

PREP

1. Heat in large skillet over medium heat and brown meat with garlic in the sesame oil.
2. Heat in medium skillet over medium heat and cook down the onion with a little EVOO. (optional: start cooking onions first, add a little salt, and allow them to caramelize)
3. Drain all of the fat and add brown sugar, soy sauce, ginger, salt, pepper, red peppers, to the meat. Simmer a couple minutes and then add onions and broccoli.
4. Serve over steamed rice.

optional: if you choose to have your sauce thickened, add 1T of corn starch to 1/8c water and add to the meat before adding onions and broccoli.

Stuffed Orange Peppers

New staple.IMG_1076Original recipe found on allrecipes.com, there were some modifications made between what I had on hand and a full meal. Shoot. Anytime I can hide veggies I do!

INGREDIENTS
6 orange bell peppers, tops and seeds removed
1lb ground chicken
– I used ground down chicken breasts. Pre-ground chicken or turkey would make this simpler.
1/3c chopped onion
1 (15oz) can of petite diced tomotoes
1c frozen chopped spinach
1/2c brown rice or quinoa
3/4c veggie broth
1c Gouda cheese, shredded

PREP
1. Bring a large pot of water to boil; cook orange bell peppers until slightly softened. About 5 minutes. Drain.

2. Heat a large skillet over medium heat. Cook and stir chicken and onion in the skillet until brown and crumbly, 10 minutes. If using turkey, drain and discard grease.

3. Preheat oven to 350.

4. Stir tomatoes, spinach, brown rice, and broth into chicken mixture; cover skillet and simmer until rice is tender, about 15-20 minutes…or until the mixture is firm and rice is completely cooked. Remove skillet from heat; stir Gouda cheese into chicken mixture.

5. Stuff each orange bell pepper withmixture and place peppers, open-side up, in a baking dish. Cover dish with aluminum foil.

6. Bake in the preheated oven until heated through and cheese is melted, 25 to 35 minutes.

These are AMAZING as leftovers too. I’ve also brought this to a potluck. Use four peppers instead and dice them. Don’t worry about boiling, just add them to the chicken mixture before it goes into your casserole dish and into the oven.

Stuffed Peppers

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INGREDIENTS

6 green peppers
1lb ground turkey (I prefer Jenni-O Italian seasoned)*
1pkg marinara sauce
1/2c sweet onion, chopped
1-1/2c brown rice, precooked**
1t oregano
1 egg***
1-1/2t Worcestershire sauce
Shredded cheddar, mozzarella, favorite cheese

PREP

1. If you do not have rice pre made, get it going.

2. Wash and cut tops off peppers. Remove seeds and membranes. Rinse peppers under cold water. Chop edible parts of pepper tops. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

3. While peppers cook, sauté ground turkey till fully cooked. Add chopped green pepper (from tops) and chopped onion for about 5 minutes, or until vegetables are tender. Add oregano and 1-12c marinara sauce. Simmer for about 10 minutes.

4. In a small mixing bowl, combine egg and Worcestershire sauce. Add egg mixture to step 3, and add cooked rice. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining marinara sauce over the stuffed peppers.

5. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded cheese just before peppers are done; bake until cheese is melted.

Recipe serves 6.

* to make veggie, either omit, add diced tomatoes/mushrooms/spinach, or tofu. Chicken and beef also work instead of turkey.
** this would be amazing made with quinoa. I refrained due to my family currently being quinoad-out.
*** to vegan-ize, either omit or for each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water.

Honey Sesame Chicken

EVERYTHING about this recipe is stolen. I pinned it months ago and we just tried it last night. Everyone other than Tyler, who announced he was now a vegetarian during this meal, LOVED it. My only major change is I added broccoli, but you’ll find at the bottom that I added how to make this meal vegetarian. I love any Chinese or Chinese-mock dish with broccoli. Thank you SixSistersStuff for posting this!!!
Screen shot 2013-03-07 at 8.30.35 AMINGREDIENTS

4 boneless, skinless chicken breasts **
Salt and pepper
1c honey
1/2c soy sauce
1/2c diced onion
1/4c ketchup
2T olive oil (could also use vegitable or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional – doesn’t really add heat, just adds more flavor)
4t cornstarch dissolved in 6T water
Sesame seeds

PREP

1. Season both sides of chicken with lightly with salt and pepper, put into crock pot.

2. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.

3. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
– I cooked this for 3hrs then added a bag of frozen broccoli florets for that last hour.

4. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.

5. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.

6. Sprinkle with sesame seeds and serve over rice or noodles. I prefer brown rice. YUM!

*You can also sprinkle more red pepper flakes on top if you want more heat.

** Veggie LOVERS! This recipe can be changed to omit the chicken and add in tofu, carrots, broccoli,  summer squash, zucchini, and any other veggie that sounds good! Also, I probably wouldn’t use a crockpot going this route because it would be super easy to make on the stove.

Chicken & Dumplings

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My darling husband came home with 50lbs of chicken. First, who does that?! Yep, my husband. And then, he thought it was boneless/skinless…but it wasn’t either. So, I’ve been looking for recipes…

INGREDIENTS

CHICKEN.
4 large bone-in/skin-on chicken breasts
2t savory
1T garlic powder
1t salt
water…enough to cover the chicken. 5 cups?*
*you will need 4c broth later*

1. Boil chicken for 20-30 min till the chicken is cooked and easily falls off the bone. Strain broth into a large bowl, set aside. Dice chicken and set aside.
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MOVING ON….
1/4c butter
2 cloves garlic, minced
1/2c chopped onion
1/2c chopped celery
1/2c chopped baby carrots
1/2c all-purpose flour
2t white sugar
1t salt
1t dried basil
1/2t ground black pepper
4c chicken broth
10oz frozen or canned peas, drained
4c diced, cooked chicken meat

2. Preheat oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.

3. In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.
**I used a cast-iron dutch oven for everything from the chicken to sauteing veggies, to the oven.**

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BISCUITS!!!
2c all-purpose, unbleached flour
2t baking powder
1t salt
1/4t baking soda
7 T unsalted butter, chilled in freezer and cut into thin slices
2t dried basil
3/4c cold buttermilk***

TIP *** WHAT? You don’t have buttermilk? Me either. NO.BIG.DEAL. Take 3/4c milk, add 3T distilled white vinegar and mix together. Let sit 5 minutes. VOILA!!!

4. Whisk flour, baking powder, salt, basil, and baking soda together in a large bowl.

5. Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes. OR you can toss the butter into the freezer and slice it ULTRA thin and continue using that whisk.

6. Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.

7. Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits. Enjoy!!!