It’s Friday in Lent, which for us means seafood. Because it’s getting warmer outside, we opted for a light, tropical-type dinner.
We had this healthy one-dish meal over jasmine rice, but it’s so full of fruit and veggies, that it would be just as good on its own.
Thai Yellow Curry Shrimp with Pineapple & Mango
- 1½ pounds peeled shrimp
- 2 Tbsp vegetable oil
- ½ yellow onion, sliced thinly
- 2 cloves garlic, minced
- 1 red bell pepper, sliced thinly
- 1 yellow bell pepper, sliced thinly
- 5 carrots, peeled and sliced [or frozen or canned sliced carrots, drained]
- 1½ Tbsp Mae Ploy Thai Yellow Curry Paste
- 1 Tbsp brown sugar
- 1 Tbsp fish sauce
- 2 Tbsp cornstarch dissolved in ½ cup cold water
- 1 14-ounce can coconut milk
- fresh pineapple, peeled, sliced, and cubed [or canned pineapple chunks, drained]
- fresh mango, peeled and cubed
Heat vegetable oil in a wok. Add onion and garlic and sauté for 3 minutes. Add bell peppers and carrots and sauté until veggies are just starting to get tender.
Add yellow curry paste and mix well, coating the onions and peppers. Mix in brown sugar and fish sauce; stir well. Turn heat up a little and add in cornstarch mixture, stirring to blend, being careful not to burn the cornstarch. Add in coconut milk and stir well.
Bring mixture to slight boil and add shrimp, stirring to blend. When shrimp are beginning to turn pink, add pineapple and mango, return to slight boil, and cook 3 minutes.
Serve as it is or over hot, cooked jasmine rice.
Before I was born, my parents lived on the island of Okinawa in Japan. My mom brought this recipe for Beef Teriyaki home with her. It’s been a family favorite my whole life.
A key to success with this dish is to purchase the leanest sirloin steak you can find and slice it super thin.
- 1-½ to 2 pounds sirloin steak, pounded thin, and sliced into 1-½ -inch long super-thin slices; all fat and gristle removed
- 1-inch piece of fresh ginger, peeled and minced
- 2 garlic cloves, minced
- 2 Tbsp Mirin
- ¼ cup brown sugar
- 1/3 to ½ cup soy sauce
- 3 green onions, sliced
- 2 Tbsp vegetable oil
In a large bowl, combine ginger, garlic, Mirin, brown sugar, soy sauce, and green onions. Add the beef and mix well. Marinate for 30 minutes.
Heat oil in a large skillet. Add in beef. Cook, stirring often, until marinade is evaporated and meat has carmelized.
Serve with cooked carrots and edamame over hot, cooked rice.
If you’re like me, I’m always looking for new ways to prepare ground beef – because it’s one of the less expensive meat choices and it cooks up quickly.
The strangest mix of ingredients make up this dish, but they all work really well together to make a quick and flavorful meal.
Thai-Like Ground Beef & Cabbage
- 2 lbs ground beef
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 1 tsp – 1 Tbsp Thai red curry paste
- 1 9-ounce can tomato sauce
- 1 tsp fish sauce
- 1 13.5-ounce can coconut milk
- zest from 1 lime
- juice from 1 lime
- ½ head of cabbage, thinly sliced or 1 14-ounce bag of shredded cabbage or Cole slaw mix (without the dressing)
- fresh cooked white rice
In a large skillet, cook ground beef with garlic cloves and onion. When onion is tender and beef is cooked through, add red curry paste; mix well.
Add tomato sauce, fish sauce, coconut milk, and lime zest and juice; stir until well blended. Add cabbage and cook until tender and heated through.
Serve over hot, white rice.
Last night I was in a pinch for time. I had 30 minutes to prepare dinner for my family and get out the door for a meeting. I quickly threw these tasty enchiladas together and had them in the oven in less than 20 minutes.
Because they rely on prepared foods, these homemade enchiladas can be assembled fast yet still have a fresh, savory taste.
Quick-Fix Chicken Enchiladas
- 1 15-ounce can Hatch Chile Green Enchilada Sauce
- 1/2 cup sour cream
- 12 corn tortillas, warmed
- rotisserie chicken, shredded
- 1/2 large onion, chopped
- 2 cups Monterey Jack or cheddar cheese, shredded
Combine enchilada sauce and sour cream in small bowl until blended. Place a ladleful of sauce mixture in the bottom of a greased 11×7 baking pan.
Preheat oven to 350°.
Place a warmed tortilla on work surface. In a line along one side of the tortilla, place filling ingredients: shredded chicken, onions, and shredded cheese. Roll up and place seam side down in baking pan. Repeat with all the tortillas.
Cover enchiladas with sauce mixture. Top with shredded cheese and cover with aluminum foil. Bake for 30 minutes, remove foil, and bake for another 5 minutes. Serve hot.
Spicy foods are the norm in Texas; stuffed jalapeño peppers are a traditional way to start a meal. Also called Jalapeño Poppers, stuffed jalapeños are generally made with cheese or sausage (or both).
This version uses breakfast sausage, cream cheese, and Monterey Jack for a mellow blend of flavors – with a kick.
Jalapeño Poppers with Sausage & Cheese
- 1 dozen large fresh jalapeños
- 1 lb breakfast sausage, such as Jimmy Dean
- 8 ounces cream cheese, softened
- 1 cup Monterey Jack cheese, shredded
Using a large knife, cut the jalapeños in half, trying to cut the stem in half as well. Using a paring knife, remove seeds and membranes. Set jalapeños aside.
Cook breakfast sausage, breaking up into small pieces. Cool slightly.
In a medium bowl, combine softened cream cheese and sausage. When blended, add in Monterey Jack, mixing well.
Preheat oven to 400°. Place 1-2 teaspoonsful of sausage mixture into each jalapeño half, pressing firmly to fill the jalapeños. Top with extra cheese, if desired. Place on greased baking sheet and bake for 20 to 25 minutes. Serve warm.
My kids love pancakes for breakfast on Saturday mornings. They’ll eat them plain, with chocolate chips, with bananas and pecans – any way I fix them.
Here’s a recipe for a healthier pancake, made with a variety of grains, seeds, and fruit. You can vary it each time with what you have on hand. Because of the added ingredients, these Heart-Healthy Hearty Pancakes are extra filling.
Heart-Healthy Hearty Pancakes
- 1/3 cup Cream of Wheat or instant grits
- 1/3 cup flaxseed
- 1 Tbsp Chia seeds
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1-½ tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup sugar or honey
- 2 cups milk, soy milk, or almond milk
- 2 eggs
- fruit of your choice, such as two chopped apples or 2 mashed bananas or 3 chopped apricots, etc. (I don’t peel the fruit.)
- 1/2 cup chopped pecans
In a large bowl, mix all dry ingredients together. In a small bowl, combine milk and eggs (and honey, if using instead of sugar). Make a well in the dry ingredients and add the wet ingredients. Let batter sit for a few minutes while griddle heats.
Grease heated griddle or skillet. Pour about ⅓ cup batter onto griddle, forming pancakes; turn pancakes when bubbly. Remove from griddle, top with butter if desired, and serve hot with maple syrup or fruit preserves.
Made with cauliflower rather than rice, this carb-free version stuffed peppers will become a family favorite.
The recipe calls for a mix of ground beef and chorizo for a Mexican flair. If you want a healthier option, leave out the chorizo and double the ground beef.
Spicy Stuffed Peppers
- 4 bell peppers
- 1 pound ground beef
- 1 pound chorizo
- 1 head cauliflower, trimmed and cut in half
- 1 medium yellow onion, chopped
- 2 cloves of garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp taco seasoning
- 1 tsp Mexican oregano
- 1 tsp sea salt
- 1 8-ounce can tomato sauce
- 1 cup grated cheddar cheese
Bring water to boil in large saucepan. Add cauliflower halves to boiling water and cook until tender, about 10 minutes. Meanwhile, cut off tops of bell peppers and remove seeds. When cauliflower is tender, remove from water and place in a colander. Add bell peppers and tops to the boiling water and cook for about 5 minutes, or until just tender. Drain and reserve.
Add ground beef, chorizo, onion, and garlic to large skillet and cook through. Add cauliflower, chili powder, cumin, taco seasoning, oregano, and salt to meat mixture, breaking up the cauliflower pieces and stirring well to blend. Heat through. Adjust seasoning if necessary.
Grease a small baking pan and preheat oven to 350°. Fill each bell pepper with meat mixture and place in baking pan. Add one can tomato sauce and one can of water to the remaining meat mixture in the skillet; stir until well blended and heated through. Add salt if necessary. Top each bell pepper with one ladle-full of the tomato sauce-meat mixture, and then spread the remaining sauce around the peppers.
Top each bell pepper with ¼ cup cheese, and then place the pepper tops on each one. Bake for 40 minutes and serve.