Wednesday – Pasta with mushrooms, asparagus, and pesto.
Tuesday – Chicken thighs with chickpeas
Thursday – Easy garlic lime chicken over quinoa
Friday – linguine and clams
Monday – Easy lasagna skillet.
Tuesday – Greek kale salad with grilled chicken. I grilled up some chicken strips for more protein.
Wednesday – Fish sticks. I didn’t make the avocado dipping sauce, but used guacamole instead.
Thursday – Ramen noodle soup.
Friday – Grilled salmon with avocado salsa. I used cauliflower rice, instead of orzo.
This easy pork ramen soup is made with left over pulled pork and will quickly become one of your family’s new favorites.
Do you ever get a craving for a certain kind of food or a particular dish? That’s how I was feeling recently with ramen noodle soup. I went out for my first Pho experience and loved it! Pho is a Vietnamese soup consisting of broth, rice noodles, a few herbs, and meat. The portion was so large that I took half of it home, cooked my own noodles, and added it to the broth to enjoy another day.
Ramen noodle soup has become very popular. The springy noodle and texture is a perfect match for the hearty broth. There are a few different types of noodles you can use – fresh, dried, or instant. And the options for toppings are endless. From simple vegetables and seasonings to meat and sauces that can be prepped in advance. And the most important ingredient of them all…the egg. Soft boil or poached are the two most common choices. For this recipe, I decided to use a soft boiled egg. Fun fact: it was my first time making a soft boiled egg.
- 4 eggs
- 1 tbsp sesame seed oil
- ¼ cup yellow onion, diced
- 4 gloves garlic, minced
- 2 inch piece of fresh ginger, pulled and chopped
- Two bunches of baby bok choy, washed and sliced length-wise
- 6 cups chicken stock
- 2 tbsp soy sauce
- 3 tbsp miso paste
- 1 cup pulled pork
- 14 oz stir fry noodles or ramen
- Green onion
- Fresh cilantro
- To soft boil egg, fill pot with water and heat over high heat. Once boiling, use a slotted spoon and place eggs into water. Cover, turn to a simmer, and cook 5-6 minutes. Immediately place in an ice bath to stop the cooking process. Leave in ice bath for 10 minutes, then remove and set aside.
- While the egg is cooking, heat sesame seed oil over medium heat in a Dutch oven. Add the onion and saute 2-3 minutes. Then add the garlic and ginger and cook for another minute.
- Add the bok choy, stir together and cook for 1 minute. Then add 1 cup of broth and simmer for 5 minutes.
- Add the rest of the broth, soy sauce, miso paste, and pork. Cover and simmer until the pork is heated through, about 10 minutes.
- While the soup mixture is simmering, cook the ramen noodles according to package directions.
- To serve, place noodles into a bowl and top with soup mixture. Peel the eggs and carefully slice in half lengthwise. Add 1 egg to each bowl.
- Top with green onions and cilantro.
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Easy lasagna skillet is a classic spin on a family tradition. Easier and faster to make, whip up this family favorite tonight!
There’s no better feeling than sitting down to dinner as a family with one of your favorite comforting meals. This easy lasagna skillet with meat fits the bill. Simmered tomatoes mixed with Italian seasoning, ground meat, and gooey cheese will leave the entire family running to the table for dinner.
- 1 tbsp olive oil
- 1 lb ground beef
- Salt and peper to taste
- 1 tsp Italian seasoning
- 1 14.5 oz can diced tomatoes
- 1 8 oz can tomato sauce
- 1½ cups ricotta cheese
- 3 tbsp fresh parsley, chopped
- 2 cups part skim mozzarella
- 6 no boil lasagna noodles
- Preheat oven to 400 degrees. Heat cast iron skillet over medium heat and add olive oil. Cook beef until no long pink and season with salt, pepper, and Italian seasoning.
- Add the diced tomatoes and tomato sauce and simmer until slightly thickened, around 4-6 minutes.
- Meanwhile, in small bowl, combine the ricotta cheese, parsley, and 1 ½ cup mozzarella.
- Transfer the meat mixture to a bowl. Lay 3 noodles horizonally and 1 vertically in skillet. It is ok if they overlap. Spread half of the ricotta mixture over the nodles, then spoon half of the meat mixure on top. Repeat with more noodles, ricotta mixture, and the remaining meat sauce. Cover the pan tightly with foil and bake until the noodles are tender, around 23 to 25 minutes.
- Remove foil. Broil 3-4 minutes until some of the noodle edges begin to crisp. Sprinkle and broil with the remaining ½ cup mozzarella cheese until the top is golden brown. Let rest 5 minutes.
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This kale, sweet potato frittata is the perfect weekend crowd pleaser. Family and friends will love sitting around and enjoying this flavorful egg dish.
Who doesn’t love a good frittata in the morning? Scrambled eggs and egg sandwiches can get old really quick. My hubby is the ultimate egg sandwich maker, I enjoy one at least twice a week for a quick morning breakfast. But sometimes on a lazy Saturday or Sunday I want to stay home with my slippers on, coffee in hand, and whip up a delicious tasting frittata.
Frittatas should be called the “clean out your fridge egg dish” because really that’s what it is. Any kind of veggie will work-broccoli, asparagus, peppers, any kind of cheese, and a variety of meats-chicken sausage, ham, etc. This frittata has one of my favorite leafy greens- Kale!
If you aren’t a kale lover, you need to get on board. Homemade roasted kale chips taste AMAZING and guess what, that’s what’s in this recipe. For another meal with roasted kale try this quinoa bowl. So for any of you doubters out there, did you know (according to WebMD) kale has nearly 3 grams of protein, 2.5 grams of fiber, Vitamins A, C, and K, folate (key from brain development), and omega-3 fatty acid! That should be all you need to hear to go and try this recipe!
- 1 medium size sweet potato, washed, peeled, and cubed
- 1 tbsp olive oil
- ½ tsp salt
- 2 cups kale, washed, chopped, and cut into bite size pieces (about two large leaves)
- 8 eggs
- 1 cup milk
- Salt and pepper
- ⅓ cup grated sharp cheddar cheese
- Preheat oven to 375 degrees F
- Spread cubed sweet potato on large baking sheet.
- Drizzle 1 tbsp olive oil and ½ tsp salt. Mix together.
- Bake for 10 minutes, then add the kale and toss together. Bake for another 10 minutes.
- Meanwhile combine the eggs, milk, salt, and pepper in a large mixing bowl. Stir.
- Once the sweet potatoes and kale are done cooking, add them to the egg mixture. Stir.
- Pour into a large cast iron skillet. Sprinkle cheese on top.
- Bake at 375 F for 30 minutes.
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Monday – Easy fettuccine pasta with kale, spinach, and cherry tomatoes. This polar vortex has got me dream of summery dishes.
Tuesday – Greek grilled chicken and hummus wrap.
Wednesday – Teriyaki glazed salmon.
Thursday – Lasagna carbonara.
Friday – Pulled pork sliders.
Happy last week of January/first week of February. This week’s theme is all about the Super Bowl! The New England Patriots are back in the big game, so they’ve inspired a week all about soups!
Monday – Orzo soup. You can also use chicken in place of the turkey.
Tuesday – Chicken gnocchi soup. I recommend keeping a close eye on the gnocchi cooking in the crockpot, or just cook it separately. It is easy to overcook.
Wednesday – One pot skinny lasagna soup
Thursday – Crockpot chicken tortilla soup
Friday – Chili Mac
Wednesday – Steak and bok choy stir fry. Use left over steak from Monday nights dinner for this easy stir fry.
Thursday – Spicy shrimp with garlicky quinoa
Friday – Prosciutto and brussel sprout pizza