Archives for posts with tag: dinner

The weather has been beautiful the past two days. Yesterday was nice enough to enjoy using my grill. I was inspired to make this dish by finding these very pretty purple peppers at Whole Foods the other day. I love incorporating color into my meals. It even helps get the little ones excited about veggies. These were too pretty to pass up!

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Grilled Steak with Greek Peppers

For the meat:

  • 2 steaks. I used filet
  • 1/2 lemon juiced
  • touch of olive oil
  • sea salt, to taste
  • fresh black pepper, to taste

I trimmed the meat and sliced it lengthwise so the pieces were thinner and grilled quicker. I mixed the lemon juice and olive oil in one small bowl. The sea salt and pepper in another. I brushed each side of the meat with the lemon juice/olive oil. Then rubbed the sea salt/pepper into the meat.

I grilled on low until the steaks were about medium well. Slice up the steaks, set aside.

For the Peppers

  • 2 small purple bell peppers
  • 1 small red bell pepper
  • 1 Tbsp olive oil
  • 1 clove garlic
  • 1 Tbsp of my Greek Seasoning 
  • 1 Tbsp apple cider vinegar
  • 1/2 lemon juiced
  • Several handfuls of spinach/arugula mix. You could also just use spinach. I just had this leafy green mix
  • Fresh chopped Italian parsley, to taste.
  • Feta, to taste
  • Whole wheat Pitas

Heat the oil in a large pan. Add the minced garlic. Heat for a minute. Add the sliced peppers, Greek seasoning, vinegar, and lemon juice. Cook until peppers are tender. Add the spinach/arugula and the sliced up steak. Allow leafy greens to wilt. Add parsley, mix well. Serve on warm whole wheat pita bread. Top with a little feta.

Here is another one of my homemade seasoning mixes! It is great on meat, veggies, or potatoes! Keep your eyes open for recipes that include it. I seriously am obsessed with these mason spice jars! They’re so tiny and cute.

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Greek Seasoning

  • 1 1/2 Tbsp Mediterranean oregano
  • 2 tsp sweet paprika
  • 2 tsp fresh black pepper
  • 1 tsp thyme
  • 1 tsp Mediterranean basil
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp sea salt
  • 1/4 tsp onion powder

Combine all in an airtight container, shake to mix well. Store in a cool dry place. When cooking with this I add fresh garlic. I just really prefer fresh garlic to powdered garlic. You could add 1/4 tsp of garlic powder if you waned to use that instead of a clove of garlic while cooking.

On Saturday I came across a new balsamic vinegar. I was so excited. It is a fig balsamic vinegar. I have recently fallen in love with figs. Although my mom informs me I loved them as a child. So let’s just say I have recently rediscovered my love of figs. Since I am always looking for new and fun ways to prepare my meals, this was a great find.

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They have other oil and vinegar products as well. I grabbed a few. I am sure they will be making their way into my upcoming posts. This one though is mighty tasty. It even smells heavenly. I hope you enjoy this chicken dish as much as I did!

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Fig Balsamic Walnut Chicken

  • 2 boneless skinless chicken breasts, cut into pieces
  • 1 Tbsp olive oil
  • 2 Tbsp finely diced shallot
  • 1 garlic clove
  • 2 Tbsp Fig Balsamic Vinegar 
  • 2 tsp fresh chopped thyme
  • 1/4 tsp sea salt
  • 1/2 small lemon, juiced
  • 2 vine ripe tomatoes, diced
  • several handfuls arugula, roughly chopped
  • 1 cup chopped walnuts
  • Parmesan cheese. For topping. (optional)

Heat the shallot in the olive oil until it is fragrant and softened. Add garlic and cook for another minute. Add chicken, stir well. Add the fig balsamic vinegar, fresh thyme, lemon juice, and sea salt. Stir chicken well. Allow chicken to cook for another few minutes. Until you can no longer see any pink. Add the tomatoes. Continue to cook until chicken is entirely cooked through and tomatoes have softened. Add the walnuts, and stir well again. Combining everything. Cook for another minute or two. Then turn off heat, add arugula, mix, and allowed arugula to wilt slightly. Serve and sprinkle with a small amount of parmesan cheese, if desired.

I served it with potato bites. I made my Lemony Potato Bites but I added 2 tsps of dried Herbes de Provence. Just to switch it up a little.

Veggies veggies veggies. Vegetables are where it’s at for me. Not a day goes by where I don’t consume them. This recipe is one I adapted last second from another tried and true recipe of mine. I actually haven’t posted that one yet. I have shared it with other people personally. It is one of my meals that my mom is nuts over. Last night this twist turned out just as yummy. It was different, but delicious. It is always great to have more veggieful recipes in your arsenal.

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Roasted Eggplant, Zucchini, and Red Pepper with a Lemon Balsamic Sauce

  • 1/2 medium eggplant, diced
  • 2 small zucchini, diced
  • 1 large red bell pepper, diced
  • 1 Tbsp olive oil
  • 1/4 tsp sea salt
  • Pasta of choice for serving

Preheat oven to 425. Start water for pasta of choice. Combine all veggie ingredients into a large bowl. Mix well to combine and cover all pieces with olive oil. Place parchment paper on a baking sheet, pour veggies on. Bake for 20-25 minutes. This will vary on the size of your diced pieces. Make sure they are tender and some have started to brown.

While veggies are roasting you can get pasta started.

Remove and scoop back into bowl, cover with foil and set aside.

Meanwhile for the dressing….

  • 2 garlic cloves, minced
  • 1 Tbsp olive oil
  • 1 large lemon, zested and juiced
  • 1 Tbsp Balsamic vinegar
  • 12 twists fresh black pepper
  • several handfuls of spinach
  • fresh chopped chives, to taste
  • fresh chopped basil, to taste
  • 1/4 cup pine nuts
  • Feta

Heat the garlic and olive oil. Cook for 1-2 minutes. Add lemon juice, zest, balsamic vinegar, fresh pepper, and spinach. Cook until spinach is wilted. Meanwhile, add the chives, basil, and pine nuts to the bowl of veggies you have set aside. Mix well. Once spinach is wilted, pour the sauce over the roasted veggies and mix well to combine. Scoop over cooked whole wheat pasta of your choice. Top with a dash of feta.

Have I ever mentioned that I love rice? Ha! Forbidden rice is my favorite rice. I discovered it at a restaurant a couple years ago while we were away for the weekend celebrating our wedding anniversary. I then HAD to find it for my own kitchen. I use Lotus Foods Forbidden Rice. As usual, this dish comes with lots of veggies. I had a hankering for something with ginger. It was just sitting there looking lovely at Whole Foods, so I grabbed a knob of it. Then I combined all of these flavors for this light and spicy dish.
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Sesame Ginger Chicken with Broccoli and Carrots

  • 1 clove garlic, pressed/minced
  • 1 tbsp sesame oil
  • 2 boneless skinless chicken breasts
  • 1 tsp fresh minced ginger
  • 2 tsp coriander
  •  1tsp cumin
  • 1/2 tsp cardamom
  • 1/4 tsp white ground pepper
  • 1/4 tsp sea salt
  • 2 tbsp rice vinegar
  • 2 small limes juiced (or one large lime juiced)
  • 1/2 tbsp honey
  • Broccoli. I used 3 small heads of broccoli
  • Carrots, julienned. I used 4 small/medium carrots.
  • 1 tsp sesame seeds
  • 1/4 c fresh coarsely chopped basil
  • Red pepper flakes optional and to taste. I recommend them!
  • Forbidden black rice, prepared

Cut chicken into chunks. Heat the sesame oil and garlic for 1-2 minutes. Add chicken, ginger, coriander, cumin, cardamom, white pepper, sea salt, vinegar, lime juice, and honey. Cook chicken through. Add the broccoli, carrots, and sesame seeds. I covered with a lid to help steam the veggies a bit.

Once the veggies are cooked to your liking add the basil and stir to combine. Serve over the black rice. Sprinkle each dish with red pepper flakes. This is optional but I really loved the kick it had. I sprinkled about 1/4 tsp on my bowl. I skipped it for my little guy. He isn’t so into spicy foods yet. Kid taste buds and all.

Note: I tend to cook my broccoli a little longer so that it is easier to digest. I LOVE broccoli but sometimes it doesn’t agree with me. I have found that if I make sure it is cooked through I have an easier time digesting it. Last night was no exception. I know there is debate over eating cruciferous veggies raw or steamed. As of late, the tide has been turning toward it still being very nutritional to eat them cooked. My take on it is, I want to eat them, but I simply cannot tolerate them raw. I would rather lose some nutrients than be unable to consume them at all.

I get excited when I come up with different spice blends that I can store for continued use. This meal came from that. I actually found the cutest little mason spice jars over the weekend. I have a mason jar OBSESSION! I bought 3. I will likely go back and get more. Now I needed spice blends to fill up those jars. This meal comes from one of those blends. The link for the recipe is below. Enjoy!

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Middle Eastern Steak and Veggies

  • 2 filets, cut into pieces
  • 2 Tbsp olive oil
  • 1 garlic clove, pressed
  • 1 Tbsp Middle Eastern Spices. I make my own blend
  • 1/4 tsp sea salt
  • 1 lemon zested/juiced
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 zucchini, zoodled into short pieces
  • 2 Tbsp pine nuts

In a large pan, heat the garlic and olive oil. Add steak bits and begin to brown. Add the Middle Eastern seasoning and sea salt, mix well so all pieces are coated. Continue to cook. When most pink is no longer noticeable, add the red and orange peppers. Cook until peppers begin to get soft. Add the zucchini, lemon zest, and lemon juice. Let the zucchini begin to get tender. Add the pine nuts, mix well, heat through. Serve!

They are photoed alongside my Cinnamon Sweet Potato Bites. It was a nice compliment to this meal.

We eat sweet potatoes often. They are just so yummy. Both of my little men love them as well.  As I was beginning to prep dinner, I asked Jackson if he wanted sweet potatoes or red potatoes. He picked sweet potatoes! Both boys started off with pureed sweet potatoes as infants. Jackson LOVED them and Alexander has followed suit. Bringing sweet potatoes to the dinner table for all of us is so yummy. This is just one of my recipes. Jackson absolutely loves it. It pretty much tastes like you are eating something not totally nutritious and healthy. But they are and you are! Yum!

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Cinnamon Sweet Potato Bites

  • 1 large and 1 medium sweet potato, cut into chunks
  • 2 Tbsp olive oil
  • 1 tsp cinnamon
  • 1/2 tsp sea salt

Preheat oven to 400. Line a baking sheet with parchment paper. Set aside

In a large bowl add the cut up sweet potatoes, olive oil, cinnamon, and sea salt. Mix well so that all pieces are coated. I usually cover with press n seal and shake until I feel each piece gets covered.

Pour contents onto parchment paper. Bake at 400 for about 25-30 minutes. Checking once or twice and flipping the pieces around. They are done when they begin to brown on the bottom and are soft to the touch (with a spatula! Don’t burn your fingers! ha!)

Last night I wanted something simple and fast to whip up. We decided to go swimming around 5pm, which is often dinnertime in our home. We had a blast. I eventually had to get out of the pool because the baby was not napping and the monitor was going nuts. Jackson and Jason stayed swimming. I had Alex, who wanted to play and be by me in general. I kind of wanted to play too! Which I did. So simple it was. My meat sauce is the easiest!

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Red Meat Sauce for Pasta or Zoodles

  • 1lb white meat ground turkey
  • 1 Tbsp olive oil
  • 1 garlic clove, pressed
  • 1 Tbsp apple cider vinegar
  • 1 tsp Italian Seasoning. I use this
  • Several handfuls of spinach, chopped
  • 1 Jar all natural pasta sauce. I use Mario Batali Tomato Basil Check out the ingredients. No junk is added. No added sugars. All natural ingredients. There are even carrots in it! So it is my go to pasta sauce.
  • Cooked pasta of your choice or zoodles. The boys had pasta I had zoodles.

Prepare a pot with boiling water for your pasta. Once boiling add your noodles and cook until al dente.

Heat garlic and olive oil in a large pan. Add the turkey. Begin to brown. Add the vinegar and Italian seasoning. Mix well. Continue to brown. Once all pieces look like they have begun to cook, add the spinach and again mix well. Let spinach wilt a bit. Add sauce and bring to a simmer. Let sauce continue to simmer until your pasta is done.

Meanwhile if you are opting for zoodles, take 2 zucchinis (more if you are feeding more than one person with them) and spiralize them with your spiralizer. 5 minutes before you’re ready to serve the meal, sauté the zucchini in a drizzle of olive oil until the zoodles are tender.

Serve sauce over your noodle of choice!

There are times where I just get a craving for rosemary. There is something about the scent and flavor of rosemary that I just have to have sometimes. This week was one of those times. If you are looking for a meal that is very light and fresh tasting this is it.

If I could eat rice every single day I would. Well, actually I kind of do, for lunch. But if I could eat it for dinner every day as well I would. I think my boys would most likely get a little sick of it. I had a craving for brown rice as well. This meal came out of those two wants.

Jackson loved this meal. He mentioned several times that it was a good dinner.

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Rosemary Chicken with Arugula and Zucchini

  • 2 boneless skinless chicken breasts cup up into pieces
  • 3 Tbsp olive oil
  • 1 clove garlic, pressed/minced
  • 2 Tbsp white wine vinegar
  • 2 Tbsp fresh finely chopped rosemary
  • 1/4 tsp sea salt
  • Fresh black pepper to taste (I added about 11 twists)
  • 1 large zucchini, zoodled I use this
  • Several handfuls of arugula, coarsely chopped
  • 1/2 lemon, juiced
  • Brown rice, cooked (optional)

In a large pan add the olive oil and garlic. Begin to cook garlic for 1-2 minutes until fragrant. Add the chicken. Coat well with olive oil and garlic. Add the white wine vinegar, rosemary, sea salt, and pepper. Cook chicken through. Once chicken is cooked add the zoodles and lemon juice. Continue to cook for several more minutes until zoodles are tender. When zoodles are done add the arugula. Mix well. Turn off the heat and just let the remaining heat wilt the arugula.

Serve over prepared brown rice.

Yesterday was St. Patrick’s Day. My feeds were filled with images of corned beef, cabbage, and potatoes. I went back and forth on what I should make for dinner. Ultimately I decided I wasn’t in the mood for corned beef. I did not really want a big heavy meal. I have had a slight cold or sinus infection this week. Nothing to knock me off my feet, but enough to be a touch annoying. Jackson does not recall having corned beef before. He has. I wasn’t really in the mood to try to convince him to try a brand new meat. Or cabbage! Sometimes he is not a big fan of change.

We went to the grocery store and I did show him what corned beef looks like. He said he wanted chicken for dinner. He didn’t have to twist my arm. I still wanted to have fun with St. Patrick’s Day though! I decided to make it about COLOR!

There are two recipes in this post. Happy St. Paddy’s Day!!! A day late, but with two recipes in hand 😉

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Lemon Honey Chicken

  • 2 boneless skinless chicken breasts, cut into bite sized pieces
  • 2 lemons juiced
  • 2 Tbsp olive oil
  • 1 garlic clove, minced
  • 1 Tbsp & 1/2 tsp honey
  • 1/2 tsp dijon mustard (look for one that has the least ingredients. Mine just has mustard, vinegar, sea salt)
  • 1/2 tsp oregano
  • 1/4 tsp sea salt
  • Several handfuls chopped spinach

Heat olive oil and garlic in a large pan for a couple minutes. Add chicken, and begin to cook. Add lemon juice, honey, mustard, oregano, and sea salt. Bring the sauce to a nice bubble, cooking chicken through. Reduce to a simmer so the sauce reduces and gets a little thicker. Add spinach and cook until wilted. My spinach was in there a touch too long. You can add it a minute or two before serving so it stays a brighter green.

Sautéed Orange and Green Peppers

  • 1 orange pepper, diced
  • 1 green pepper diced
  • Drizzle of olive oil

Combine the peppers in a medium sized pan. Drizzle some olive oil over them. Cook until tender.

I served the chicken over the peppers and it was a nice combination!