Tag Archives: Main Dish

Baked Egg Rolls

7 Feb

Last night for dinner I was craving something light and fresh. I think the beautiful, sunny weather yesterday got my taste buds in the mood for summer. I’ve almost had my fill of the warm, heavy, comforting winter-food (I think my jeans are sick of it too!)

What to make, what to make, what to make. Open fridge door. Open pantry door. Look in two cookbooks. Browse Pinterest. Go back to fridge. And suddenly an ah-ha moment! The left-over homemade sweet and sour sauce sparked an idea! Baked Egg Rolls it is!

The yummy filling! Cabbage, carrots, green onion, garlic, and shredded chicken! Somewhat light, right?

Now for the part I’ve always been intimidated by, the wrapping! For some stupid reason, I’ve never made egg rolls because I was afraid they would unroll when I picked it up to take a bite. The dang perfectionist in me held me back.

Well guess what, not a single one fell apart! A little drop of water does the trick to seal ‘em up!

Baked Egg Rolls

1 tablespoon olive oil

3 green onions, chopped

1 clove of garlic, minced

1/4 cup shredded carrots, coarsely chopped

2-3 tablespoons soy sauce

1 teaspoon ginger

10 ounce can of chicken, shredded

2 1/2 cups shredded cabbage

10-12 egg roll wrappers

Heat olive oil over medium heat in a medium sized skillet. Add the green onions, garlic, and carrots. Saute for two to three minutes. Mix in the soy sauce and ginger. Stir in the chicken and cabbage. Cook an additional two to three minutes.

Preheat oven to 400 degrees. Lay one egg roll wrapper on work surface with one corner pointing towards you (so it looks like a diamond.) Spoon two to three tablespoons of mixture into the center of the wrapper. Fold the bottom corner over the mixture. Then fold in the two sides and roll jelly-style. Rub a small amount of water on the top corner to seal the wrapper. Place seam side down on a greased baking sheet. Continue with remaining wrappers. Bake for 15-20 minutes- flipping the egg rolls half way through.

Spinach and Feta Turkey Burgers

8 Dec

I’ve always loved a good ‘ol juicy burger! It was one of the things I missed most while I was a vegetarian for a year. While veggie burgers are good, they just aren’t quit the same! And when I decided to start eating meat again, I had a burger three nights in a row! I just couldn’t get enough of the beef!

Well, this is a healthified burger! Lower in fat and calories! But you will never know it! Because the taste of these burgers is simply amazing! The feta, onions, garlic, and oregano will shock your taste buds!

It was a little too chilly outside for me to grill, so I threw ‘em in a frying pan instead. Worked perfect! And much warmer!

 

Spinach and Feta Turkey Burgers

2 teaspoons extra virgin olive oil

1/2 red onion, chopped

2 cloves of garlic, minced

salt and pepper

1 box of frozen chopped spinach, thawed and squeezed dry

1 teaspoon dried oregano

1 tablespoon grill seasoning

4 ounces crumbled feta

1 1/3 pounds lean ground turkey

Heat oil in a medium sized skillet over medium heat. Saute onion with salt and pepper until soft, about 5-6 minutes. Add in garlic and saute an additional minute. Remove to a plate to cool.

In a medium sized bowl, mix together spinach, oregano, grill seasoning, feta, and ground turkey. Stir in cooled onion and garlic.

Form into four patties. Grill on high for five minutes per side, or until cooked through.

Source: Iowa Girl Eats

Lettuce Wraps

3 Nov

I absolutely love, love Chinese food, but absolutely hate that two hours later my fingers have swelled and my ring is stuck. I’m not a huge salt person (but I am a huge sugar person!) I never add it to recipes when baking, rarely crave chips, and haven’t filled the salt shaker in over two years.

A couple weeks ago I sampled the lettuce wraps at P.F. Changs and while the flavor was wonderful, they were a little heavy on the salt and grease for my likings. I knew I had to recreate a low-sodium version at home!

The base of this recipe is from a coworker who is married to a Japanese gentleman! I just added a few minor twists to the recipe with the additions of honey, green onions, and peanuts!

A wonderful light, but highly satisfying dinner option!!

Lettuce Wraps

2 pounds ground chicken

1/2 cup chopped onion

3/4 cup hoisin sauce

4 teaspoons low sodium soy sauce

1 teaspoon sesame oil

1 teaspoon honey

3 cloves of garlic, minced

1 teaspoon fresh grated ginger

2 tablespoons chopped green onions

handful of chopped peanuts

romaine lettuce leaves

Heat a large skillet over medium heat. Add the ground chicken and chopped onion. When the chicken is done browning, drain off any excess grease/juice.

In a small bowl, mix together hoisin sauce, sesame oil, honey, minced garlic, and grated ginger. Whisk together and pour over chicken. Add green onions and chopped peanuts to the mixture. Mix until chicken is evenly coated with sauce. Allow to heat through.

Spoon mixture down the middle of romaine leaves. Roll together and enjoy!

Italian and Mexican Love Child

19 Oct

Sunday evenings in our household are spent doing laundry and going grocery shopping. Zach tackles the mounds of laundry. And I head to the grocery store. I know, I know. I’m one lucky lady to have a husband that does the laundry. He inherited this duty right after we got married and spent all of Sunday watching football. Throw a load of laundry in the washing machine. Watch football while waiting. Throw laundry into dryer. Watch football while waiting. Fold laundry while watching football. See how perfect this works out. Barely has to miss any of the game.

I hate doing laundry. But I hate grocery shopping just a tad bit more. Mainly because I never know what to make for supper. I try so hard to plan out our meal for the week, but usually end up only planning Monday and Tuesday. Which means by Wednesday I have to make another trip to the dreaded grocery store. And the cycle continues. Making it a never ending chore.

I always ask Zach if he has any supper ideas for the week. And he responds with only a handful of answers. Spaghetti, fajitas, enchiladas, or stirfry. All of which I love. But I always try to put some kind of little twist on the good ‘ol classics. Mainly because I hate making the same recipe twice.

And so I knew I had to make this chicken enchilada spaghetti when I saw it on How Sweet It Is (one of the blogs I read religiously.) Only seemed fitting to combine two of Zach’s favorites into one dish! Why don’t I ever think of these things.

The dish was very tasty! Loved the crunch of the onion and peppers. The spicy and cheesy sauce. And of course I loved the carb-filled pasta!

I highly, highly recommend this dish. But plan to make one minor change the next time around. You may very well like it just the way it is. But I tend to like a little creamier sauces. And so next time I might add just a little dallop of sour cream to the mix.

Chicken Enchilada Spaghetti

1 tablespoon olive oil

1/2 onion, chopped

1/2 green pepper, chopped

1/2 red pepper, chopped

2 cloves garlic, minced

1 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon paprika

pinch of cayenne pepper

2 boneless, skinless chicken breasts, cooked and cubed

1/2 pound spaghetti

10 ounce can of enchilada sauce

1 cup shredded sharp cheddar cheese

cilantro for garnish

Boil water for pasta and prepare pasta according to directions.

While pasta is cooking, heat a large skillet over medium heat and add olive oil. Add onions and peppers. Let cook until vegetables are soft, about 5-6 minutes. Add garlic and cook for another 1-2 minutes, then stir in chicken, cumin, cayenne, paprika and chili powder, along with the can of enchilada sauce. Turn the heat down to low, drain the cooked pasta, then add pasta to the skillet too. Fold in cheese and mix thoroughly to combine. Toss with a set of kitchen tongs until everything is mixed, then serve with a bunch of fresh cilantro.

Meatball Sandwich

29 Sep

Not really sure where the desire to make meatball subs came from. I have never even considered ordering one at Subway. The idea of putting meatballs on a sub sandwich actually seems kind of weird to me. Don’t meatballs only belong on top of a mound of spaghetti noodles?

But it seems like every time I step foot in a Subway there is always some one in the line ordering a meatball sub. So there has got to be something I’m missing out on.

And they were actually really tasty!!  Parmesan, garlic and italian seasoned meatballs in a warm marinara sauce. Topped with a slice of melted provolone cheese! And the crunch of a lightly toasted baguette!

Just might have to give the meatball sub a try the next time I go to Subway!

Meatball Sandwich

1 pound ground beef

1/2 cup italian seasoned bread crumbs

1 tablespoon Worcestershire sauce

1 egg

2 cloves of garlic, minced

1/4 cup parmesan cheese

2 tablespoons parsley flakes

spaghetti or marinara sauce

1 french baguette

olive oil

garlic powder

slices of provolone cheese

Preheat oven to 400 degrees. In a medium sized bowl, combine ground beef, bread crumbs, and egg. Add garlic, parmesan cheese, and parsley. Mix until well combined. Shape into 12-15 meatballs and place in a baking dish. Bake for 15-20 minutes.

While the meatballs are in the oven, cut the baguette in half lengthwise. Brush with olive oil and sprinkle with garlic powder. Slip the baguette into the oven the last five minutes of the meatball baking time.

Warm the spaghetti sauce in a saucepan over medium heat. When they meatballs are done transfer them to the sauce. Coat with sauce and spoon them onto the baguette. Top with sliced provolone cheese. Return to the oven for two to three minutes to melt the cheese.

Creamy Chicken Taquitos

29 Sep

I tend to do most of our grocery shopping on Sundays. Always nice to have a fully stocked fridge and pantry before starting the busy work week. But this also means that I have to try and plan our dinner mean for the upcoming week. Not always an easy task. Sometimes by the end of the week I don’t feel like making what I had planned. Or I have some weird kind of craving and need to make a spur of the moment grocery store run. And sometimes I just don’t feel like cooking at all. Making it a frozen pizza or cereal for dinner kind of night!

This recipe has made several appearances on the “upcoming dinner schedule,” but as usual, never followed through with my original plan. And now I’m kicking myself for always shoving this recipe to the side and coming up with an alternate dinner option.

These little guys were definitely filling enough for a dinner option, but would also be fun to use six inch tortillas and bring to a party as an appetizer.

Creamy Chicken Taquitos

3 ounces cream cheese, softened

1/4 cup salsa

1 tablespoon lime juice

1/2 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

2 cloves of garlic, minced

3 tablespoons chopped cilantro

2 tablespoons chopped green onions

2 cups shredded chicken

1 cup shredded mexican cheese blend

small flour tortillas

cooking spray

Preheat oven to 425 degrees. Lightly grease a baking sheet with cooking spray.

In a large bowl, combine cream cheese, salsa, lime juice, cumin, chili powder, onion powder, and garlic. Once combined, stir in the cilantro and green onions. Finally add the chicken and cheese. Mix until well combined.

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 seconds).

Spoon approximately 3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone.  Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

Turkey Lasagna

18 Sep

A coworker of mine brought this lasagna to work one evening last week and was ranting and raving about how good it was. She let me try a bite of it and I had to fight every urge to not grab the rest of it from her hands. It was delicious. Unlike any other lasagna I have ever had. Not too saucy, meaty, or cheesy. Just the right amount of all three!

And then I found out it was one of Ina Garten’s recipes! I absolutely love her! And now I had to make it!

Little did I know that Zach doesn’t even really like lasagna. Thought I knew just about everything about him after ten years, but apparently not. Luckily he is a good sport about eating just about everything I place before him and dished up a huge piece. After his first bite he said, “If we ever open a restaurant, this would definitely be on the menu.” Phew! So glad he loved it as much as I did! Meaning it will probably be making frequent appearances on our dinner table!

Turkey Lasagna

2 tablespoons olive oil

1 medium yellow onion, chopped

2 gloves of garlic, minced

1 pound ground turkey

1 teaspoon italian seasoning

1- 28 ounce can crushed tomatoes

1- 6 ounce can tomato paste

1/2 cup chopped fresh basil

1 teaspoon pepper

1/2 pound lasagna noodles

15 ounces ricotta cheese

1 cup grated parmesan cheese, plus 1/4 cup for sprinkling on top

1 large egg, lightly beaten

2 tablespoons parsley

2 cups shredded mozzarella cheese

Heat the olive oil in a large skillet. Add the onion and saute over medium-low heat for five minutes, until translucent. Add the garlic and cook for an additional minute. Add the ground turkey and cook for 8-10 minutes while breaking it up with a fork. Mix in the italian seasoning, crushed tomatoes, tomato paste, basil, and pepper. Simmer, uncovered, over medium-low heat for 15-20 minutes, until thickened.

Meanwhile, heat water in a large saucepan. Add the noodles and let them sit in the water for 20 minutes. Drain.

In a medium bowl, mix together the ricotta, 1 cup parmesan, egg, and parsley. Set aside.

Ladle 1/3 of the sauce mixture into the bottom of a 9×12 baking dish. Then add the layers as follows: half the pasta, half the ricotta, half the mozzarella, and one-third of the sauce. Add the rest of the pasta, ricotta, mozzarella, and finally the sauce. Sprinkle with 1/4 cup of parmesan cheese. Bake for 30 minutes, until the sauce is bubbling and cheese is melted.

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