Sloppy Joes

Don't buy the canned stuff when you can make it yourself!  These Sloppy Joes are so easy to make.  You can substitute ground turkey or chicken if you don't want to use beef too.  I served these Sloppy Joes in wraps instead of the typical buns.  I topped them with shredded cheddar cheese and some spring lettuce mix.  They are filling and perfect for a quick weeknight dinner.  Enjoy!

 Yum!

Sloppy Joes

Printable Recipe

Ingredients

1 pound ground beef

1 carrot, diced

½ onion, diced

¾ cup ketchup

3 teaspoons brown sugar

1 teaspoon garlic, granulated or powder

1 teaspoon dijon mustard

salt and pepper

Directions

In a medium pan over medium-high heat, add ground beef, onion and carrot.  Cook until beef is browned.  Drain liquids (fat). 

Stir in ketchup, brown sugar, garlic and mustard.

Reduce heat to low and simmer for 20 minutes.

Season with salt and pepper to taste.

Serves 4 to 6.

Italian Breaded Pork Chops

These Italian breaded pork chops were easy to make and delicious for a quick weeknight dinner.  The pork was moist and the breading was nice and crispy.  By dredging the pork chops in flour first, it helps bind the egg wash along with the bread crumbs better.  The flavor in these Italian breaded pork chops is great but I pretty much love anything Italian.  I served the pork chops with my cheesey mashed potatoes.  Add in a side of veggies and you have a complete meal.  Enjoy!

 

Italian Breaded Pork Chops

Printable Recipe

Ingredients

4 center cut pork chops

1 egg

½ to 1 cup Italian bread crumbs

½  to 1 cup flour

¼  teaspoon salt

¼ teaspoon black pepper

¼ teaspoon garlic, granulated (or powder)

2 tablespoons olive oil

Directions

In a small bowl, beat egg.

In another small bowl, mix flour, salt, pepper and garlic.

In a third small bowl, add bread crumbs.

Dip each pork chop in seasoned flour mixture.   Shake lightly to remove any excess flour.

Next, dip floured pork chop in beaten egg.

Lastly, dip pork chop in bread crumbs to coat evenly on both sides.

Heat oil in a large skillet over medium-high heat.

Place coated pork chops in skillet and cook for 3 to 4 minutes on each side.  

Serves 4.

Easy Fried Rice

Whenever I'm hungry and want something quick, I can always count on this Easy Fried Rice.  It is one of my go-to-meals when I don't want to spend too much time cooking.  Somehow I always have leftover rice in the fridge - which is a key ingredient to fried rice.  If you use fresh rice, it will be too sticky so leftover rice is a must.  Fried rice is a chinese dish that is made with leftovers, so you can throw it in whatever you want.  Also if you don't have oyster sauce that is okay, you don't really need it, but I like it since my grandmother used to add it to her fried rice.  My grandmother passed away several years ago but I have some great memories of her making my brother and I her fried rice.  She would also add in diced chinese roast pork and chinese sausage to her fried rice, but that is not something I always have.   Hope you make this easy fried rice soon!

Easy Fried Rice

Printable Recipe

Ingredients

2 to 3 cups leftover rice

2 eggs

½ cup onions, diced

1 clove garlic, minced

1 cup frozen mixed vegetables

2 – 3 tablespoons low sodium soy sauce

1 tablespoon oyster sauce

1 tablespoon vegetable oil

Directions

Heat oil in a large skillet (or wok) over medium-high heat.  Add onions and garlic.  Cook for a few minutes until onions are softened.

Next, stir in rice.  

Next, stir in vegetables and add in soy sauce and oyster sauce.

Add in one egg at a time and stir.  Allow egg to lightly scramble.

Continue stirring until eggs are completed cooked.

Serves 2.

Honey Lime Chicken with Asparagus

This honey lime chicken with asparagus is so flavorful.  You can bake, saute or grill the chicken too, whatever is easiest for you.  The key thing is to make sure you marinate the chicken for at least 30 minutes or longer to get the great flavors.  The sauce is bright and refreshing which is why I used it for the asparagus too.  You can probably use it for another vegetable like green beans or broccoli.  I was really excited to use my new pampered chef stoneware for the chicken too - cleanup was easier than I thought it would be.  Enjoy!

Honey Lime Chicken with Asparagus

Printable Recipe

Ingredients

5 chicken breasts, thin-sliced

1 bunch of asparagus, ends trimmed

¼ cup olive oil

3 tablespoons soy sauce, low sodium

2 tablespoons honey

3 tablespoons lime juice

2 to 4 cloves garlic, minced (I used 4 cloves since I like garlic.)

½ teaspoon ginger, minced

1 teaspoon cumin

½ teaspoon cayenne

salt and pepper

Directions

Preheat oven to 400 degrees F.

In an 8x8 inch baking dish, whisk together olive oil, soy sauce, honey, lime juice, garlic, ginger, cumin and cumin.

Season chicken breasts with salt and pepper.

Add seasoned chicken to marinade.  Flip chicken halfway through marinating time.  (I marinated for about 45 minutes  – you may marinate overnight in the fridge too.)

Place chicken on a baking sheet.

Bake chicken for 20 minutes or until chicken is cooked through.  Flip chicken halfway through cooking time.  

Place asparagus on a foil lined baking sheet and drizzle with remaining marinade.  Bake for 15 to 20 minutes.

Serves 4.

Salmon Teriyaki

I love this dish; it is one of my favorite ways to prepare salmon.  I serve it over plain white rice and it is delicious.  The rice soaks up the teriyaki sauce and gives the rice great flavor.  How simple is that?  This is a recipe that you can make on a weeknight since it doesn't take long to marinate the salmon and it cooks quickly.  I made the rice and salmon teriyaki all in under an hour.  I love this dish and I hope you will too.  Enjoy! 

Salmon Teriyaki

Printable Recipe

Ingredients

1 pound boneless salmon fillets (I used Trader Joe’s Wild Alaskan Sockeye Salmon.)

½ cup soy sauce (I used low sodium.)

1/8 cup honey

1 tablespoon lemon juice

½ teaspoon ginger, minced

1 or 2 garlic cloves, minced

Directions

In an 8x8 inch baking dish, whisk together soy sauce, honey, lemon juice, ginger, and garlic.

Place salmon fillets, skin side up, in baking dish to marinate in sauce for at least 15 minutes and up to 30 minutes.  Cover with plastic wrap.

Preheat oven to broiler setting (usually at 500 degrees F.)

Lightly oil a baking sheet.

Place salmon, skin side down, on baking sheet.  Broil for 10 to 15 minutes.

Brush salmon a few times with the leftover marinade.  

If the salmon separates into flakes, it's done.  Remove the skin while the fish is hot.

Serves 2.

Spinach and Kale Roll

This is probably the most easy dish you could make, and it is perfect as a vegetarian appetizer or main dish too.  You only need 2 ingredients basically - frozen puff pastry and Trader Joe's spinach and kale greek yogurt dip.  If you don't have eggs, you could omit the egg wash but it gives it a nice color when baking.  I love Trader Joe's obviously, and their spinach and kale greek yogurt dip is awesome.  I usually like to eat the dip with Trader Joe's Whole Wheat Lavash Chips!  But you will love this spinach and kale roll instead, enjoy!

Spinach and Kale Roll

Printable Recipe

Ingredients

1 sheet frozen puff pastry, defrosted

16 ounces spinach and kale greek yogurt dip (from Trader Joe’s)

1 egg, beaten

Directions

Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper.

Unfold puff pastry sheet and lay puff pastry sheet flat.

Spread spinach and kale greek yogurt dip on the puff pastry sheet.

Roll the dough and place seam side down onto parchment lined baking sheet.

 

Brush with beaten egg.

Bake for 45 minutes to an hour, until slightly browned.

Let stand at least 5 minutes before slicing.

Zucchini Squash Cakes

I helped my friend make zucchini cakes for her 1 year old a few days ago and I thought what a great idea.  I decided to make my own adaptation and included yellow squash too.  These zucchini squash cakes were so good!  They would be great as an appetizer, a side dish or as a vegetarian meal.  I made them for dinner tonight and served them over my mashed red potatoes.  These zucchini squash cakes are just simple, delicious and healthy.  Enjoy!

Zucchini Squash Cakes

Printable Recipe

Ingredients

1 zucchini

1 yellow squash

½ cup panko (Japanese breadcrumbs)

¼ cup parmesan cheese, grated

1 egg

1 teaspoon Italian seasoning

1 teaspoon garlic, granulated (or powder)

½ teaspoon Mrs. Dash seasoning (optional)

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 to 2 tablespoons olive oil

Directions

Grate zucchini and yellow squash.  Squeeze between paper towels to remove excess moisture.

In a bowl, combine grated zucchini and squash, panko, parmesan, egg, Italian seasoning, Mrs. Dash seasoning, salt and black pepper. (I used a fork to combine everything.)  Shape zucchini squash mixture into 2 inch sized patties.

In a nonstick pan, over medium heat, add in 1 tablespoon olive oil.  

Cook zucchini squash cakes for 4 to 5 minutes per side or until lightly browned.  Add more olive oil if needed.  

Makes about 8 zucchini squash cakes.

Zucchini squash cakes served over red mashed potatoes...mmmm!