Ground Beef & Broccoli Stir Fry

I love a good stir fry but not always the prep work, so when I saw this Ground Beef & Broccoli Stir Fry on Skinnytaste where I could just use ground beef and not have to cut up a bunch of meat, I was sold.  This one was really simple to make for a weeknight dinner and one I know we'll make again when we want some yummy flavor and food on the plates quick.  Enjoy!

Ground Beef & Broccoli Stir Fry

Ingredients

1/2 cup soy sauce

1 Tbsp honey

4 cloves garlic, minced

1-1 inch piece fresh ginger, peeled and grated

1 Tbsp cornstarch

1/2 Tbsp sesame oil

1lb ground beef

1/2 medium yellow onion, chopped

1 large head of broccoli, cut into florets & blanched

1 Tbsp toasted sesame seeds

3 medium scallions, chopped

Cooked rice or cauliflower rice for serving

Instructions

1. In a small bowl, whisk together the soy sauce, honey, garlic, ginger, & cornstarch.  Set aside.

2. Add sesame oil to large skillet over medium-high heat.  Add the beef & onion and cook, stirring occasionally, until meat is cooked through, about 5 minutes. Season with salt.

3. Pour in reserved sauce, stir to combine, and cook 1 minute.  Add broccoli and cook one more minute.

4. Serve over rice, topped with scallions and sesame seeds.

Serves 3-4

adapted from skinnytaste

xoxo,

stephanie marie

Easiest One Pot Pasta & Broccoli

Recently I've really been getting into meal planning for the week and finding joy in perusing my cookbooks once again.  I love my Skinnytaste: Fast & Slow cookbook because it almost always has a delicious meal that comes together quickly with minimal, healthy ingredients.  I found this recipe for Easiest One Pot Pasta & Broccoli and knew it would be a good weeknight meal to fill us up.  It really is super simple {the key is to use good quality ingredients to make the flavors shine} and since we had some frozen corn in the freezer we decided to throw it in while the pasta was cooking, which added even more yummy flavor.  It was a great weeknight meal and super easy to add to and change up with whatever you've got around.  Enjoy!

Easiest One Pot Pasta & Broccoli

Ingredients

Salt

12 oz medium pasta shells or macaroni

6 1/2 cups broccoli florets

2 Tblsp olive oil

5 garlic cloves, roughly chopped

1 cup frozen corn {optional}

1/4 cup freshly grated Pecorino Romano cheese, plus more for serving

Freshly ground pepper

Instructions

1. Bring large pot of salted water to boil.  Add pasta & broccoli at the same time and cook until pasta is al dente.  If using frozen corn, add about halfway through cooking.  Reserving about 1 cup pasta water, drain pasta & broccoli.

2. Return pot to stove and set over high heat.  Add 1 Tblsp olive oil and garlic, cooking until golden brown {about 1 minute}.  Reduce heat to low and add pasta & broccoli.  Add remaining olive oil, cheese, 1/2 tsp salt, and pepper to taste.  Stir well, smashing any large pieces of broccoli into smaller pieces.  Add 1/2 cup reserve pasta water and stir, adding more as needed to get desired consistency.

3. Divide among bowls and serve with additional grated cheese as desired.

Serves 6

adapted from skinnytaste fast & slow

xoxo,

stephanie marie

Slow Cooker Chicken Burrito Bowls

With my quest for more easy slow cooker recipes I've been picking up Skinnytaste Fast & Slow more frequently which has so many hidden gems for easy and healthy crockpot meals.  I can't believe I haven't made these chicken burrito bowls before, but they were one of the easiest things I've made in a long time - no pre-chopping required!  They made a delicious dinner with all the toppings and excellent leftovers the next day, solidifying their place on my crockpot rotation all year long!

Slow Cooker Chicken Burrito Bowls

Ingredients

1 1/2 lbs boneless, skinless chicken thighs

1 tsp salt

1 1/2 cups store bought chunky medium salsa

1 can black beans, rinsed and drained

1 can corn, rinsed and drained {or 1 1/4 cups frozen corn}

1/2 tsp garlic powder

1 tsp ground cumin

1/2 tsp chili powder

Burrito Bowl fixin's, including rice, shredded cheese, Greek yogurt, avocado, cilantro, tomatoes, green onions, extra salsa, radishes, etc

Instructions

1. Season chicken with salt, put in slow cooker, and top with jarred salsa, black beans, corn, garlic powder, cumin, and chili powder.

2. Cover and cook on high for 4 hours or low for 8 hours. 

3. Shred chicken in crockpot or on plate {it will fall apart so easily}.

4. Make bowls adding chicken mixture to rice and top with desired toppings.

Serves 6

adapted from skinnytaste fast and slow

xoxo,

stephanie marie

Slow Cooker Turkey, White Bean, & Pumpkin Chili

It's been awhile since I've opened up Skinnytaste Fast & Slow, but while perusing it the other day I was reminded of this Slow Cooker Turkey, White Bean, & Pumpkin Chili that I have been wanting to try forever.  You know I love a good crockpot meal and with the weather super cold this week chili seemed like the perfect answer.  This was so easy to prep and throw in the crockpot in the morning, and while you may be asking yourself "pumpkin in chili?" it really does add a lot of nutrients and great texture and does not at all taste like pumpkin.  I added a jalapeno to give it a little more kick {it probably could've used two} and luckily it tasted just as good as it had been smelling all day, making it the perfect winter dinner that I know we'll be making all season long.  This one really did blow me away and I'm hoping you like it just as much as we did!

Slow Cooker Turkey, White Bean, & Pumpkin Chili

Ingredients

2 lbs lean ground turkey

1 tsp olive oil

1 small onion, chopped

3 garlic cloves, minced

2 cups reduced sodium chicken broth

2- 15oz cans Great Northern or navy beans, rinsed and drained

1- 15oz can pumpkin puree

2- 4oz cans diced green chilies

2 1/2 tsp salt

1 1/2 Tblsp cumin

2 tsp chili powder

1 tsp dried oregano

2 bay leaves

Optional - 1-2 jalapenos, seeds removed, diced

Optional toppings - Greek yogurt, shredded cheese, diced green or red onions, cilantro, avocado, etc

Instructions

1. Heat large nonstick skillet over high heat.  Add turkey and cook, breaking up with wooden spoon, until browned, about 5 minutes.  Transfer to slow cooker.

2. Add oil to skillet, reduce heat to medium, and add onion & garlic.  Cook, stirring, until onion is translucent, about 5 minutes.  Transfer to slow cooker.

3. To slow cooker add broth, beans, pumpkin, green chilies, salt, cumin, chili powder, oregano, bay leaves, and jalapeno {if using}.  Stir well.  Cover and cook on high for 4 hours or low for 8 hours.

4. Remove bay leaves and adjust seasoning to taste.

Serves 6

adapted from skinnytaste fast & slow

xoxo,

stephanie marie

Raspberry Yogurt Ice Pops

When I saw the weather was going to get hot this past weekend, I instantly started looking up popsicle recipes.  Anticipating a popsicle shortage in the city, I wanted to have some on hand to help us cool down, plus I love a chance to use my popsicle mold I bought years ago.  I found this recipe for Raspberry Yogurt Ice Pops on Skinnytaste that uses only 3 ingredients and I knew I had to give them a try.  I used Greek yogurt and combined with the berries it's a pretty tart treat, but you hardly notice when all you're looking for is something cold to bring down the heat.  Feel free to use any seasonal berry or flavored yogurt combo that you love, and in no time you'll be as cool as a cucumber!

Raspberry Yogurt Ice Pops

Ingredients

2 1/2 cups raspberries

3 1/2 Tblsp raw sugar

2 1/2 cups plain regular or Greek yogurt

Instructions

1. Place raspberries in a bowl and slightly mash with fork.

2. Add sugar and set aside about 10 minutes to let the sugar from the berries release.

3. Add yogurt and stir together.

4. Divide mixture evenly into popsicle molds or disposable plastic cups.  Insert the sticks and freeze until solid, at least 6 hours.

Serves 10 {note I about halved this recipe which was perfect for my 6 popsicle mold}

adapted from skinnytaste

xoxo,

stephanie marie

Greek Turkey Burgers

Earlier this week I was trying to decide what to make for dinner when I came across these Greek Turkey Burgers on Skinnytaste.  I don't typically cook burgers for myself but I do love Greek flavors and they seemed easy enough so I decided to give them a go.  Boy, am I happy I did!  These became one of my favorite things I've made in a very long time - they were so quick and easy to put together and easy to top with yummy veggies and a pita.  I've been eating the leftovers all week long {they're super quick to heat up in a skillet for a few minutes} and I already know I'll be making another batch very soon.  I'd suggest you do the same!

Greek Turkey Burgers

Ingredients
1 1/2 pounds 93% lean ground turkey
1 Tblsp minced garlic
1 tsp ground cumin
2 tsp dried oregano
1/3 cup Kalamata olives, finely chopped
3 oz crumbled feta cheese
1 cup finely chopped and packed fresh spinach
Pinch each of salt & pepper
Olive oil spray
Toppings of choice {pitas, tomatoes, cucumbers, red onion, feta, avocado, Greek yogurt with lemon juice, etc}

Instructions
1. Preheat oven to 420.
2. Add all ingredients to large bowl {except olive oil spray and toppings} and mix together thoroughly.
3. Scoop out large fistful of meat, roll into a ball, then flatten to form patty about 1 1/2 inch thick.  Repeat with remaining meat to make 5-6 large patties of equal size.
4. Once patties are formed, use thumb to make shallow indent in middle of each patty to prevent from forming a dome while cooking.
5. Set large oven safe nonstick skillet over medium high heat and spray lightly with olive oil.  When skillet is hot, add patties.
6. Cook patties on one side for 3-4 minutes until edges are browned and seared.  Flip over and cook for an additional minute, then place entire skillet in oven to cook until internal temp is 165, about 10 minutes.  Alternately, you could bake them fully on foil lined baking sheet for about 15 minutes.
7. Enjoy as a burger or with pita and toppings.

Serves 5-6

adapted from skinnytaste

xoxo,
stephanie marie

Pasta with Butternut Squash Sauce, Sausage, and Baby Spinach

Last week I wanted to make something new and seasonal to accompany the sunny days and freezing cold nights.  When perusing Skinnytaste I stumbled upon her Pasta with Butternut Squash Sauce, Sausage, and Baby Spinach which sounded way too tasty to pass up.  I decided to nix the spicy sausage for sweet {but feel free to use spicy if you want to turn it up a notch} and the dish came together in no time, proving to be exactly what I needed to get me through the cold.  You'd swear there was cream in this sauce, but the butternut squash creates a delicious creamy texture that's both healthy and tasty - the perfect substitute to make this hearty pasta dish a little less guilty.  I'd highly suggest giving this one a try for the chilly days ahead - I think I'll be whipping it up again soon as well :)

Pasta with Butternut Squash Sauce, Sausage, and Baby Spinach

Ingredients
4-5 links {11-16oz} chicken Italian sausage
1 lb butternut squash, peeled and diced
1 tsp butter
10 oz whole wheat pasta
1/4 cup shallots, minced
3 cloves garlic, minced
2 cups baby spinach, roughly chopped
2 tblsp fresh shaved Parmesan, plus more for serving
4 sage leaves, sliced thin
Salt & Pepper

Instructions
1. Bring large pot of salted water to boil.  Add butternut squash and cook until soft.
2. Remove squash with slotted spoon and place in blender.  Blend until smooth.
3. Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of pasta water before draining.
4. Meanwhile, in large deep non-stick skillet, saute sausage over medium heat until browned, breaking up with spoon as it cooks.  When cooked through, set aside on plate.
5. Reduce heat to medium-low and melt butter.  Saute shallots and garlic until soft and golden, about 5 minutes.
6. Add pureed butternut squash to pan, season with salt and pepper, and add a little of reserved pasta water to thin out sauce to your liking {about 1 cup}.
7. Add baby spinach and stir in Parmesan and sage.  Toss in cooked pasta and sausage and mix until well coated.
8. Serve with additional Parmesan if desired.

Serves 4

adapted from skinnytaste

xoxo,
stephanie marie

Honey Teriyaki Salmon with Cauliflower Rice

Earlier this summer after our very indulgent trip to Europe we were looking for something healthy and delicious to make for dinner when I spotted this Honey Teriyaki Salmon with Cauliflower Rice on one of my faves, Skinnytaste.  We had a bunch of broccoli in the freezer so swapped out the asparagus for that, but we kept the marinade the same and in just under 20 minutes had a healthy and yummy meal that would be perfect for a weeknight meal after a long day at the office.  The marinade is super flavorful and soaks into the fish and veggies to give you the perfect quick dinner that you don't even feel bad about pairing with a glass of wine.  Cheers!

Honey Teriyaki Salmon with Cauliflower Rice

Ingredients
3 Tblsp low sodium soy sauce
6 Tblsp mirin {Japanese sweet rice wine}
2 Tblsp honey
1 lb salmon filet, cut in 4 pieces
12 oz asparagus or broccoli
4 cups cauliflower rice
1 Tblsp olive oil

Instructions
1. Combine soy sauce, mirin, and honey in resealable bag.  Add salmon and mix to coat.  Marinate for 15-60 minutes, or up to 8 hours.
2. Preheat oven to 450.
3. Remove salmon, reserving marinade.
4. Toss asparagus with oil and sprinkle with salt.  Transfer to large sheet pan along with salmon skin side down and cook until tender and done, about 12 minutes.
5. Alternately, steam broccoli on stove top and cook salmon separately.
6. Meanwhile, place marinade in small pot, bring to a boil, and simmer on low until thickened, about 10 minutes.
7. Cook cauliflower rice according to directions.
8. To serve, divide cauliflower rice between bowls.  Top with salmon, vegetables, and drizzle with marinade.

Serves 3-4

adapted from skinnytaste

xoxo,
stephanie marie

Shrimp Fajita Bowls

This past weekend when trying to decide what to make for dinner for the upcoming week, I remembered I had some leftover shrimp in the freezer that needed to be cooked, so in perusing the Skinnytaste website I found this recipe for Shrimp Fajita Bowls and knew instantly this was the one.  All of the different sections of ingredients can seem daunting, but it's actually quite simple to put together {like making the rice and salsa as the veggies are cooking}.  You can change the toppings around however you'd like {some cheese and black beans would be delish}, but however you dress it, these bowls are a great weeknight meal to whip together and leftovers the next day are delicious heated up.  The perfect summer meal :)

Shrimp Fajita Bowls

Ingredients

For shrimp:
1 Tblsp olive oil
Juice of 1 lime
1 tsp chili powder
1 tsp cumin
1 tsp oregano
1/2 tsp paprika
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
Black pepper
1 lb large peeled, deveined, tail off shrimp

For the veggies:
2 medium red bell peppers, sliced
1 large red onion, sliced
1 Tblsp olive oil
1/2 tsp salt
Black pepper

For the rice:
3 cups cooked brown rice
2 Tblsp chopped cilantro
1/4 tsp salt
Juice of 1/2 lime

For Salsa & Topping:
1 cup diced tomatoes
1/3 cup chopped white onion
1/4 cup chopped cilantro 
Salt
Black pepper
1 small avocado, thinly sliced

Instructions
1. Preheat oven to 400.
2. In large bowl, whisk together all shrimp ingredients from olive oil to black pepper.  Add shrimp and toss evenly to coat.  Set aside and allow to marinate while you make the veggies.
3. Combine all veggie ingredients in large bowl.  Using hands, toss and evenly coat veggies with oil and seasonings.
4. Transfer veggies to sheet pan and roast about 20 minutes, tossing halfway through.
5. To make rice, combine rice with cilantro, salt, and lime juice.
6. To make salsa, combine tomatoes, onion, cilantro, salt, and pepper.
7. Remove veggies from oven and place marinated shrimp evenly among the veggies.  Return to oven and roast 8 minutes.
8. Make bowls with rice, shrimp, veggies, salsa, and sliced avocado.

Serves 4

adapted from skinnytaste

{quantity may look small since I halved the recipe}

xoxo,
stephanie marie

Chicken & Asparagus Lemon Stir Fry

Last week I had David over to watch the final season premiere of Game of Thrones {yay!} and I wanted to make something that was quick, easy, and spring-y.  I came across this recipe for Chicken & Aspargus Lemon Stir Fry on Skinnytaste {she always has the best recipes!} and when I sent it to David as a suggestion, he immediately approved.  The dinner was super easy to put together {especially with my sous chef by my side}, and served over some Trader Joe's cauliflower rice, it was the perfect spring meal to accompany our GOT viewing.

Chicken & Asparagus Lemon Stir Fry

Ingredients
1 1/2 lbs skinless boneless chicken breast, cut into 1-inch cubes
salt
1/2 cup reduced sodium chicken broth
2 Tblsp soy sauce
2 tsp cornstarch
2 Tblsp water
1 Tblsp vegetable or canola oil
1 bunch asparagus, ends trimmed, cut into 2 inch pieces
6 cloves garlic, minced
1 Tblsp fresh ginger, minced
2 Tblsp fresh lemon juice
black pepper

Instructions
1. Lightly season chicken with salt.
2. In small bowl, combine chicken broth and soy sauce.
3. In second small bowl, combine water and cornstarch and mix well.
4. Heat large non-stick pan or wok over medium-high heat.  Add 1 tsp oil, then asparagus and cook until tender-crisp, about 3-4 minutes.
5. Add garlic and ginger to pan and cook until golden, about 1 minute.  Remove asparagus mixture from pan.
6. Increase heat to high, then add 1 tsp oil and half of chicken to pan.  Cook until browned and cooked through, about 4 minutes per side.
7. Remove and set aside and repeat with remaining oil and chicken.  Remove from pan.
8. Add soy sauce mixture to pan and bring to boil.  Cook about 1 minute.
9. Add lemon juice and corn starch mixture and stir well.  Return chicken and asparagus to the pan and mix well.  Remove from heat and serve over rice or cauliflower rice.

Serves 4

adapted from skinnytaste

xoxo,
stephanie marie

Turkey Stuffed Peppers

Sunday night I had Christian and Nina over for a yummy homecooked meal.  C always talks about how stuffed peppers are his fave, so I decided to give them a try with Skinnytaste's Turkey Stuffed Peppers {although I ended up using ground beef instead of turkey - whoops!}.  Though they can look intimidating, stuffed peppers are so easy to make and easy to customize with different spices and veggies.  These had such good flavor and the filling would make a delicious burrito or taco filling if you don't have any peppers on hand.  It was such a delicious and easy dinner that I can't wait to make us again.

Turkey Stuffed Peppers

Ingredients
Olive oil
1lb ground turkey {or beef}
1 garlic clove, minced
1/4 onion, minced
1 Tblsp chopped fresh cilantro
1 tsp garlic powder
1 tsp cumin
1 tsp salt
3 large sweet red bell peppers
1 1/2 reduced sodium chicken broth, divided
1/4 cup tomato sauce
1 1/2 cups cooked brown rice
Shredded cheddar cheese

Instructions
1. Preheat oven to 400.
2. Heat olive oil over medium heat in non-stick skillet.  Add onion, garlic, and cilantro and cook about 2 minutes.  Add turkey, garlic powder, cumin, and salt, break up meat and cook until meat is completely cooked through, about 5-8 minutes.
3. Add tomato sauce and 1/2 cup chicken broth, mix well, and simmer on low about 5 minutes.
4. Add rice to meat mixture and stir together.
5. Meanwhile, cut bell peppers in half and remove all seeds and ribs.  Spoon meat mixture evenly into each half pepper and place in baking dish.  Top each pepper with shredded cheese.
6. Pour remainder of chicken broth in bottom of pan.  Cover tightly with aluminum foil and bake about 45 minutes.
7. Serve immediately.

Serves 3-4

adapted from skinnytaste

xoxo,
stephanie marie

Baked Chicken Parmesan

A few weeks back I was craving something simple and filling and decided that Chicken Parmesan would hit the spot.  After checking out several of my favorite websites I settled on Skinnytaste's Baked Chicken Parmesan cuz if I was going to eat something indulgent, I should at least try to make it somewhat healthy.  I cut the recipe in half and using two big chicken breasts cut in half it was so quick and easy to put together.  I used Trader Joe's Arrabiata sauce instead of Marinara which gave it a little more flavor and I served my chicken over some spaghetti noodles topped with shaved Parmesan, a little olive oil, and black pepper.  This is so easy to put together with pantry staples for a weeknight meal and I know it will be on heavy rotation as some yummy comfort food for these winter nights that just don't want to end.

Baked Chicken Parmesan

Ingredients
4 chicken breasts, sliced in half length-wise to make 8
3/4 cups seasoned breadcrumbs {I used regular breadcrumbs and added Italian seasoning}
1/4 cup grated Parmesan cheese
2 Tblsp butter, melted
3/4 cup reduced fat mozzarella {or 8 slices from one ball of mozzarella}
1 cup marinara or other red sauce
Basil for topping

Instructions
1. Preheat oven to 450.  Spray large baking sheet lightly with cooking oil.
2. Combine breadcrumbs and Parmesan in bowl.  With melted butter, lightly brush onto chicken then dip both sides in breadcrumb mixture.  Place on baking sheet and repeat with remaining chicken.
3. Bake chicken for about 25 minutes.
4. Remove from oven.  Top each piece of chicken evenly with marinara and cheese.
5. Bake 5 more minutes or until cheese is melted.  Top with basil and serve over whole wheat noodles or steamed veggies.

Serves 4

adapted from skinnytaste

xoxo,
stephanie marie

Korean-Inspired Chicken Lettuce Wraps

I feel that after a summer lull I've definitely gotten back into the cooking routine, so earlier this week I decided to peruse one of my most favorite cookbooks, Skinnytaste Fast & Slow, to find something yummy to make for dinner.  I settled on these Korean-Inspired Chicken Lettuce Wraps that I've been eyeing ever since I got this cookbook and they were a cinch to put together.  A few notes - you'll have lots of leftover rice {for fried rice the next day!}, make extra sauce as the chicken can get a little dry {we added extra soy sauce when building the wraps}, and a round Bibb lettuce would probably work better than the Green Leaf ones I used {but it all tastes the same even though it can be a bit messy}.  I've definitely decided to add this to my weekday repertoire as something delicious and healthyish for those busy days.

Korean-Inspired Chicken Lettuce Wraps

Ingredients
1/4 cup reduced sodium soy sauce
1 tsp toasted sesame oil
2 tsp brown sugar
1/2 tsp crushed red pepper flakes
Cooking Spray
1 lb ground chicken
1/4 cup chopped yellow onion
2 garlic cloves, crushed
1 tsp fresh chopped or grated ginger
12 large outer lettuce leaves
2 1/4 cup cooked brown rice
2 Tblsp gochujang {Korean hot sauce - sub with sriracha or favorite sweet/spicy sauce}
1/2 Tblsp sesame seeds
2 green onions, sliced

Instructions
1. In small bowl, combine soy sauce, sesame oil, brown sugar, and pepper flakes.
2. Heat large deep skillet over high heat and coat with cooking spray.  Add chicken and cook, using wooden spoon to break up the meat into pieces as it browns, about 5 minutes. 
3. Add onion, garlic, and ginger and cook 1 minute.  Pour soy sauce mixture over chicken, reduce heat to medium-low, cover, and simmer 5 minutes.
4. To serve, top each piece of lettuce with rice, chicken mixture, gochujang sauce, sesame seeds, and green onions. 

Serves 4

adapted from skinnytaste

xoxo,
stephanie marie

Skillet Turkey Taco Cauliflower Rice

I feel like most of our meals lately have involved throwing some protein on the grill and making a big salad to go with it.  With this beautiful summer weather there certainly isn't anything wrong with that, but I've missed finding a new recipe and making something easy and delicious, so when I stumbled upon Skinnytaste's Skillet Taco Cauliflower Rice, I knew it was my kind of meal.  I've already made it several times in the past few weeks and it's fast becoming a delicious staple in my kitchen.  It's super fast and easy to put together, and the toppings can be adjusted to whatever you have on hand.  You could even throw everything into a tortilla and make a burrito if you're feeling super adventurous :)  What I'm saying is, make sure to make this the next time you're looking for something yummy to whip up and I guarantee you'll have some happy mouths in your home.

Skillet Taco Cauliflower Rice

Ingredients
1 lb lean ground turkey
1 1/4 tsp salt
1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1/2 tsp oregano
1/2 small onion, minced
2 Tblsp bell pepper, minced
3/4 cup water
4oz canned tomato sauce
4 cups uncooked cauliflower rice {I use the Trader Joe's frozen version and just heat up a little on the stove so it's unfrozen}
Toppings {avocado, cilantro, chopped lettuce, cheese, jarred salsa, radishes, sour cream/greek yogurt, limes, etc}

Instructions
1. Over high heat, brown turkey in large skillet, breaking up as it cooks.
2. When no longer pink, add 1 tsp salt and the rest of the dry spices and mix well.
3. Add onion, pepper, tomato sauce, and water and mix well.  Simmer on low about 15 minutes.
4. Add cauliflower and 1/4 tsp salt and cook until tender, about 10 minutes.
5. Transfer to plate and serve with desired toppings.  Makes great leftovers!

Serves 4

adapted from skinnytaste

xoxo,
stephanie marie

Cheesy Baked Pumpkin Pasta

Ok, so this picture is bad, but the food was good!  I made some pumpkin creme brulee last week for Halloween, but it only required the tiniest bit of canned pumpkin, so I ended up with almost a whole can that I didn't want to go to waste.  While perusing Pinterest, I found this Cheesy Baked Pumpkin Pasta from one of my faves, Skinnytaste, and since I had most of the ingredients I decided to give it a try!  The recipe was super simple to put together, and was a perfect fall meal for a cold day.  Since canned pumpkin is a bit flavorless, I'd recommend lots of salt and pepper, and maybe a bit more rosemary than it calls for to really amp up the flavor.  Even throwing in a few fresh veggies like broccoli or brussels sprouts before you bake it would be awesome.  But this dish hit the spot this week - coming home to a cold dark house in the winter, it's nice to have a warm homecooked meal to look forward to :)

Cheesy Baked Pumpkin Pasta

Ingredients
8oz whole wheat pasta
2 slices center cut bacon, chopped
1 shallot, minced
15oz canned pumpkin puree
1 cup reduced sodium chicken broth
3 Tblsp Romano cheese
salt & pepper
1/2 tsp fresh rosemary, chopped {or about 1/4 tsp of dried}
1/4 cup shredded Romano cheese
1/2 cup shredded part skim mozzarella

Instructions
1. Preheat oven to 375.
2. Spray 9x9 baking pan with oil spray.  Bring large pot of salted water to boil.
3. Meanwhile, in medium saucepan over medium heat cook chopped bacon until golden, about 3-4 minutes.  Add chopped shallot and cook 1 minute.
4. Add pumpkin, chicken broth, rosemary, and 3 Tblsp Romano, stir, add salt and pepper, and simmer about 10 minutes.
5. Meanwhile, cook pasta according to directions for al dente.  Drain and add to pumpkin sauce.  Mix well.
6. Transfer to baking dish and spread evenly.  Top with remaining Romano & mozzarella.
7. Cover and bake for 25-30 minutes {I uncovered mine for the last 5 minutes} or until cheese is melted and edges are lightly browned.
8. Let cool, then serve.

Serves 4

adapted from skinnytaste

xoxo,
stephanie marie

Egg Roll Bowls

When I got the Skinnytaste: Fast & Slow cookbook for Christmas this past year, one of the first recipes to catch my eye was the Egg Roll Bowls.  I love Asian takeout and always opt for the salty and delicious appetizer rolls, so I was curious how these roll-less rolls would stack up.  After chopping everything {which you should do before you start cooking} everything came together incredibly fast, and before I knew it I had a big bowl of fresh veggies and pork for dinner.  It is a little salty so you could cut out a bit of the soy sauce, but it's a quick and easy weeknight meal that feels fresh and yummy and definitely hits that takeout spot.

Egg Roll Bowls

Ingredients
7oz ground pork
3 Tblsp reduced sodium soy sauce
1/2 small onion, chopped
2 garlic cloves, minced
1/2 tsp fresh ginger, grated
2 1/2 cups finely sliced napa or green cabbage
2 cups finely sliced baby bok choy {1 head}
1/2 cup shredded/sliced carrots
2 1/2oz sliced shiitake mushrooms
1/2 Tblsp Chinese rice wine
1/2 tsp toasted sesame oil 
1 medium scallion, sliced for garnish

Instructions
1. Set large nonstick skillet over medium high heat.  Add pork and 1 Tblsp soy sauce and cook, using wooden spoon to break the meat into small pieces, about 3 minutes.
2. Add onion, garlic, and ginger and cook, stirring, until vegetables are soft, 2-3 minutes.
3. Add cabbage, bok choy, carrots, and mushrooms.  Pour in remaining soy sauce, rice wine, and sesame oil.  Cook, stirring occasionally, until cabbage and bok choy are wilted but still crunchy, about 3-4 minutes.
4. Serve hot, garnished with scallions.

adapted from skinnytaste

Serves 2

xoxo,
stephanie marie

Quick Garlic Lime Marinated Pork Chops

I've been trying to do a little refrigerator/freezer clean out lately and when I saw I had an extra lime in my fridge, I instantly thought of these Garlic Lime Marinated Pork Chops from Skinnytaste that I've had on my Pinterest board forever.  I had everything I needed for the recipe, so I took some pork chops out of my freezer that had been in there forever and got to work.  I made the marinade the night before cooking the chops and soaked them in it for almost 24 hours to get lots of flavor.  Since all the chopping and mixing was done, when I got home from yoga last night I simply turned on the broiler and stuck the chops in the oven.  I also had a bag of frozen cauliflower rice from Trader Joe's that I heated up and added a green onion to, and in less than 10 minutes I had a delicious home-cooked meal on the table without having to make a trip to the grocery store.  Not bad eh?  I'm definitely adding this one to my weeknight repertoire :)

Quick Garlic Lime Marinated Pork Chops

Ingredients
4 lean boneless pork chops {I only used 2 and had lots of marinade}
4 cloves garlic, crushed
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
1 lime, juiced
1 tsp lime zest
1 tsp salt  
1/2 tsp pepper

Instructions
1. In large bowl, combine garlic, cumin, chili powder, paprika, salt, and pepper.  Squeeze in lime juice and zest and stir until combined.
2. Place pork chops in large bowl or plastic bag and cover with marinade.  Refrigerate 20 minutes or overnight for more flavor.
3. Line broiler pan with foil for easy clean up.  Place pork chops on pan and broil about 5 minutes each side or until browned.  Alternatively, you can grill over medium high heat for 5 minutes on each side.

Serves 4

adapted from skinnytaste

xoxo,
stephanie marie

Brussels Sprout Hash with Bacon & Eggs

A little while back, I found myself with a weekend morning free to whip up a leisurely and delicious breakfast {or at least, more than my usual egg and toast}.  My Skinnytaste: Fast & Slow cookbook has so many delicious looking recipes, and since I had some leftover Brussels sprouts from a dinner earlier in the week, I decided to whip up the Brussels Sprout Hash with Bacon & Eggs.  It was incredibly quick and easy to put together, and it's easy to customize with any veggies you have lying around {I added red bell pepper and asparagus}.  Next time you're looking for a quick breakfast {or breakfast for dinner} to add to your repertoire, look no further :)

Brussels Sprout Hash with Bacon & Eggs

Ingredients
2 slices bacon, cut into 1/2 inch pieces
1 Tblsp olive oil
10 oz Brussels sprouts, quartered
1 large shallot, quartered lengthwise and halved crosswise
Salt & Pepper
Cooking Spray
2 large eggs
extra veggies {if desired - I had bell pepper & asparagus leftover that I added to it}

Instructions
1. Preheat oven to 425.
2. Heat 12 inch cast iron skillet over medium heat.  Add bacon and cook, stirring until crisp, 3-4 minutes.  Using slotted spoon transfer to paper towel lined plate.
3. Add oil to skillet with bacon fat, then add Brussels sprouts, shallot, any other veggies, 1/4 tsp salt, and pepper to taste.  Increase heat to medium high and cook until beginning to caramelize, about 3 minutes.  Flip vegetables, add another 1/4 tsp salt and pepper, and cook until golden all over, 2-3 more minutes.  Return bacon to skillet.
4. Transfer skillet to oven and roast until sprouts have softened, about 6-8 minutes.
5. While skillet is cooking, heat nonstick skillet over medium heat.  Coat lightly with cooking spray and crack eggs in skillet.  Cover and cook to desired doneness.
6. Divide vegetables between two plates and top each with an egg.

Serves 2

adapted from skinnytaste: fast & slow

xoxo,
stephanie marie