I was shopping at trader joes a couple of weeks ago and came upon the samples they were cooking up. It was the strangest combo of ingredients I’d ever seen. Lentils, cabbage and curry sauce all mixed together. I tried it and surprisingly it was really good so I bought all the ingredients.
curry simmer sauce
And how easy is it to make? Just throw all the ingredients together into a pot with one cup of water and heat through!
The first time I made it I used the masala simmer sauce and it came out good. The second time I used the curry simmer sauce and it came out really good. The curry version had a nice kick. Both times I threw in rotisserie chicken. Yum.
I think I’ve found a way to cook chicken sausage that tastes good – sauté it! I had very low expectations for this recipe. Usually when I look at reviews for recipes from real simple they have mediocre reviews. And the very few I’ve tried have been blah….. This recipe surprised me it came out good! I served with some garlic toast.
Bean and Chicken Sausage Stew
adapted from real simple
1 tablespoon olive oil
1 12-ounce package fully cooked chicken sausage links, sliced
2 cloves garlic, thinly sliced
1 can cannellini beans, rinsed
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes
1 bunch kale leaves, torn into 2-inch pieces
kosher salt and black pepper
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.
Stir in the garlic and cook for 2 minutes more.
Add the beans, broth, and tomatoes and their liquid and bring to a boil.
Add the kale and ¼ teaspoon each salt and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.
I had nothing planned for dinner, so I started flipping through some recipes I had ripped out. This one caught my eye since I had all the ingredients and it looked interesting! This came out really good. We were surprised! Husband ate 3/4 of it leaving me only 1/4! Next time I’d make more! It was a quick and easy meal!
Eggs with Chickpeas, Spinach, and Tomato
adapted from cooking light
1 tablespoon extra-virgin olive oil
3 tablespoons thinly sliced shallots (about 1)
1 teaspoon chopped fresh rosemary
Dash of crushed red pepper
1 garlic clove, thinly sliced
1/2 cup lower-sodium marinara sauce
1 (14-ounce) can chickpeas, undrained
2 cups fresh baby spinach
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 large eggs
2 ounces pecorino Romano cheese, shredded (1/2 cup)
1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add shallots, rosemary, red pepper, and garlic; cook 2 minutes or until shallots are tender, stirring constantly. Add marinara and chickpeas; bring to a simmer. Stir in spinach, salt, and black pepper. Break eggs evenly over marinara mixture. Simmer gently for 15 minutes (do not stir) or until egg whites are almost set. Cover, and cook for 1 minute or until egg whites are set (yolks should still be runny). Sprinkle with cheese.
We love tuna steaks, they’re quick, delicious, and healthy! Usually we just season them up and throw them on a grill pan. This time I decided to marinate. They came out good. The flavor for marinating was very subtle though. I served them with some corn on the cob and noodles from Costco.
adapted from will cook for friends
2 tuna steaks
2 TBSP soy sauce
2 TBSP honey
1 TBSP lime juice (about half a lime)
1 TBSP rice vinegar
1 TBSP freshly grated ginger
2 cloves garlic, minced
1/2 tsp. wasabi paste
1/8th-1/4 tsp. sriracha
1 TBSP toasted sesame oil
In a bowl, combine all ingredients to make a marinade. Place the tuna steak(s) into a large zip-top bag and pour the marinade over top. Squeeze out as much of the air as you can, seal, and let sit in the fridge for at least 30 minutes and up to a few hours.
Heat a heavy bottom skillet over medium-high.
Add the tuna to the pan, and let cook for about 2 minutes – do not stir or move the tuna around. Flip, and let cook for another 1.5 – 2 minutes. Remove from heat.
Pizzas are always good to use up things in the fridge. I had some rotisserie chicken, spinach, and a tomato or two :). And this is what came out! I totally forgot to put garlic on it which it totally could have used!
Pillsbury pizza dough, spinach, tomatoes, shredded cheese yum!
Throw it in the oven for 15-20 minutes.
I first made these quesadillas back in November and they were super yummy. I still had that arugula from the csa and the rotisserie I needed to use up. So i made them again this time with the addition of the chicken. Yum! This time I did use apple cider and a granny smith apple.
i had a bag of spinach that was begging to be used… when i asked the husband what he wanted for dinner he suggested a salad… so this recipe seemed appropriate… we both really enjoyed it and it was quite filling!
Spinach and Edamame Salad:
adapted from bevcooks
What it takes for 4 salads:
* 1 (14.5 oz) can chickpeas, drained and rinsed
* 1 (10 oz) bag of frozen edamame
* 1 cup dried cranberries
* 1/2 cup roasted pine nuts
* 1 bag baby spinach, divided
* 2 lemons, juiced
* 1/2 cup extra virgin olive oil
* coarse salt and freshly ground pepper
cook edamame according to package directions (i microwaved mine)
Once cooked, let cool about 5 minutes.
In a large bowl, toss the edamame with the chickpeas, dried cranberries, and pine nuts.
In a small bowl or jar, whisk or shake the lemon juice with the oil, along with a good pinch of salt and pepper. Voila, dressing.
Arrange 2-ish cups of spinach on a plate, and top with the edamame mixture. Dress the salad with the lemon dressing and….lunch!
anything dish made with shrimp is usually fast and tasty. this one was not an exception. and better yet i usually have all the ingredients in my pantry! YUM. i served this over couscous and totally forgot the basil!
Baked Feta and Tomato Shrimp
adapted from dinners for a year and beyond
2 tablespoons butter
2 tablespoons olive oil, plus extra for baking dish
4 garlic cloves, chopped
1 cup panko
1 1/2 pounds shrimp, 21 – 25 per pound, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15-ounce) can fire roasted tomatoes, drained
1/2 cup feta, crumbled
10 fresh basil leaves, chopped
Preheat oven to 450 degrees.
In a small saucepan over medium heat add butter and olive oil. When butter begins to just bubble, remove the pan from the heat and add the garlic. Let sit for 3 – 5 minutes. Add the panko and stir to combine. Set aside.
Brush a 9-inch baking dish with a little olive oil. Add the shrimp and sprinkle with the salt and pepper. Top with the tomatoes, then the garlic panko and sprinkle the feta. Bake for 12 minutes or until the shrimp are just cooked through. Remove from oven and top with the basil.
i took out some thin-sliced chicken breasts to defrost this morning with no plan for them. so off to search for a recipe. i gave the husband two choices and this is the one he chose. this really came out delicious! next time i might double the recipe since there was none left! i served it with sushi rice and haricot verts sauteed in some butter and garlic. YUM
adapted from stephanie cooks
1 pound thin chicken breasts
1/4 cup balsamic vinegar
1/4 cup low sodium soy sauce
1/4 cup chicken broth
1/8 cup sugar
1/8 cup brown sugar
1.5 tbsp. honey
1 tbsp. hot sauce
1 tbsp. ketchup
1- Combine all of the ingredients, except the chicken, and stir well until sugar dissolves.
2- Add the chicken, marinade 24 hours (i marinated 4-5 hours).
3- When ready to cook, add the chicken and marinade to a skillet. Cook until chicken is cooked through, remove chicken. Up the heat, stirring regularly, to thicken the sauce. Pour the thickened sauce over the chicken and serve.
Still trying to use up that leftover turkey, and we had some brie leftover as well… this recipe was perfect! served with some leftover cranberry sauce!
Grilled Brie, Turkey & Pear Sandwiches
adapted from finecooking
One-half ripe pear, cored and thinly sliced
1 cup shredded cooked turkey
1 tsp. lightly chopped fresh thyme leaves
four slices artisan-style whole-grain sandwich bread
1 Tb Dijon mustard
4 oz. Brie, sliced
2 tsp. unsalted butter, softened
Heat a large skillet or griddle over low heat.
Spread each bread slice with mustard. Arrange half of the Brie on two slices of the bread. Layer the pears over the Brie. Mound the turkey on top of the pears, sprinkle on thyme, layer on the remaining Brie, and top with the remaining bread slices mustard side down.
Lightly spread the tops of the sandwiches with half of the butter and set them, buttered side down, in the heated skillet (if necessary, cook the sandwiches in two batches). Set a large heavy skillet right on top of the sandwiches and put 2 lb. of weights (canned goods work well) in the empty skillet. Cook the sandwiches until golden brown on one side, about 4 minutes.
Remove the weights, butter the sandwich tops, and turn the sandwiches over. Replace the skillet and weights and continue to cook until the second side is golden brown and the cheese is oozy, about 4 minutes longer. Cut the sandwiches in half and serve.