Shrimp Stir Fry

Thanks to couponing, our household has survived without me having to go grocery shopping for over a month now.  Although it was nice not having to worry about it, it was time to get some fresh veggies. Lo and behold, Shrimp Stir Fry was on the menu tonight. Shrimp Stir FryShrimp Stir Fry dishInstructions: Sautée all the veggies with onion and garlic. Put in the shrimp. Season with soy sauce, salt and pepper. Tada!

This is one of my favorite dishes. It’s healthy and it’s so easy to make. It’s great with rice and you can even substitute the shrimp with chicken or tofu.

I’m also trying to be better with menu planning by using this menu planner I found from OrgJunkieMenu Planner

Now time to plan out healthy recipes. And oh, here’s some pup and hubby love ❤

Samson Brian

Advertisements

Nom Nom Alley: New York Cheesecake w/Caramel Drizzle

New York Cheesecake w/Caramel Drizzle 

by Carissa 

This recipe was really easy—I prepared and put it in the oven before I got ready for work, simply turn the oven off and let the cheesecake cool inside when I left, and put it in the fridge when I got back home from work—just enough time to be chilled for dessert! I hope you enjoy and please tell me how you like it/if you made any changes that made it even better!

e218a4ee65aa11e289dc22000a9f12b0_7

INGREDIENTS:
¾ cup graham crackers or 15 graham crackers, crushed
3 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
1 jar of Smucker’s Topping (I used caramel, but you can use any flavor you like)

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking.
5. Heat topping jar 20-30 seconds in the microwave (just enough so you can pour it but it should still be a little thick, not runny), pour generously or drizzle lightly over cheesecake.
6. Chill in refrigerator at least 2 hours before serving.

Nom Nom Alley: Chicken Parmesan by Carissa

Chicken Parmesan Recipe

Image

 

***Recipe is for two only 

Ingredients:

Chicken:

  • 1 pound chicken breast- halved and flattened
  • 1 egg, beaten
  • 2 tsp garlic powder
  • 1 cup Italian bread crumbs
  • 1/2 cup Parmesan cheese
  • salt and pepper
  • olive oil
  • pepper jack cheese slices (two for each piece of chicken)
  • 1/3 of a box of spaghetti

Sauce:

  • 1/2 a garden tomato cubed
  • olive oil
  • 4 garlic cloves, minced
  • 1/2 a yellow onion, diced
  • 1 tbsp Italian seasoning
  • 1/2 tsp sugar
  • 2 small cans of tomato sauce (I used one basil, garlic & oregano, the other a spicy kind)

Directions:

  1. Make spaghetti according to instructions.
  2. Heat olive oil in a medium skillet and saute onion and garlic. Add tomatoes when the onions are translucent.
  3. Add both cans of tomato sauce and Italian seasoning. Bring to a boil and simmer until sauce thickens (15-20 mins).
  4. Mix egg and garlic powder on a plate. Dredge chicken in the mixture.
  5. Heat oil on another skillet and preheat oven to 375. On a separate plate, combine Parmesan, bread crumbs, Italian seasoning, salt and pepper.
  6. Press chicken onto dry mixture and cover completely. Fry chicken in skillet for 5 mins on each side/ until cooked.
  7. Grease a baking pan and line it with the cooked chicken. Top each with 2 slices of pepper jack cheese. 
  8. Place baking pan in oven and bake until cheese is melted (2-4 mins).
  9. Plate your dish: spaghetti first, sauce, then chicken. Enjoy!

Green Smoothie Recipes

 I am a big fan of smoothies! I love vegetables and I love fruits. So, it just makes sense to have a veggie smoothie right? Sounds yucky? Well, try these recipes and you might be surprised! 

Green Blueberry Banana Smoothie 

  • 2 cups of blueberries
  • 1/2 a banana
  • 2 big handfuls of spinach
  • 1 cup of water

Green Coconut Raspberry Smoothie

  • 1 cup raspberries
  • 1/3 cup coconut flakes
  • 2 big handfuls of spinach
  • 1 cup water

Green Peaches & Oats Smoothie

  • 1 1/2 cups sliced peaches
  • 2 big handfuls of spinach
  • 1 tablespoon honey
  • 1/4 cup raw oats and 1 cup water

Green Pineapple Banana Smoothie

  • 1/2 cup shredded coconut
  • 1 cup fresh pineapple chunks
  • 1/2 a banana
  • 2 big handfuls of spinach
  • 2 cups water

Green Banana- Raspberry Smoothie

  • 1 cup frozen raspberries
  • 3/4 skim milk, half a banana
  • 1 tbsp of honey (to taste)
  • 2 handfuls of spinach

Green Cinnamon Banana Smoothie

  • Unsweetened vanilla almond milk
  • 1 banana
  • Spinach
  • Ice
  • Cinnamon spices

Green Mixed Berry Banana Smoothie

  • 2 handfuls berries (blue,rasp,straw)(mixed of fresh & frozen)
  • 1/2 banana
  • hand full of kale (leaves torn from stems)
  • unsweetened vanilla almond milk
  • vanilla yogurt
  • mint (optional)

Green Banana-Pineapple-Mango Smoothie

  • Lots of Spinach
  • Frozen mangos
  • Frozen Bananas
  • Frozen Pineapple
  • H2O

Green Cucumber Apple Smoothie

  • 1 apple
  • 1 cup spinach
  • 1 cup cucumber
  • 2-3 stalks of celery
  • 1 bunch of kale
  • 1/2 lemon

Feel free to try out a couple of the recipes & share your results with us.

Go Green!

Freezer Meal Recipes

Last night, I actually had the time to (finally) try making freezer meals. Since my husband will be gone for 3 days for a Wood Badge training, I HAVE TO keep myself busy.. really busy because otherwise, I will miss him quite terribly and I’m not sure what that entails. This will be the longest time we’ve been apart since we got married so, 3 days and 2 nights without the hubby feels like an eternity for me…. man… I’m such a pansy. I can’t even write a blog without talking about my husband.

On a happy note! I will post my Freezer meals photos later on but for now, I want to help you out. One of the things I struggled with was finding freezer meal recipes and how to execute them in simple steps. So, my goal for today is to list a handful of recipes to get your started!

Ingredients (1 Family)

1 package crescent rolls
3 ounces softened cream cheese
1 cup cooked chicken breast chopped in small pieces, or shredded
1 green onion chopped fine
dash of salt and pepper
1/2 tsp seasoning salt
1Tbls minced dried minced onion
1Tbls parsley flakes (optional)
1/4 tsp minced garlic (optional)
1 can cream of chicken soup
1/2 cup of milk

To Freeze
Cook and shred chicken. Mix cream cheese, chicken, onion and all seasonings together.

To Prepare                                                                                                                    Thaw out chicken mixture. Roll out crescent rolls. Fill rolls with chicken filling and roll up. Bake as directed on crescent roll package. Usually at 375 for 12-15 min.

Gravy: Mix cream of chicken and milk in a pot and heat over stove on low. Pour on top of cooked chicken rolls.

Another similar recipe…

Ingredients

1 package (8 ounces) PHILADELPHIA Cream Cheese (softened)
4 tablespoons butter, melted, divided
2 tablespoons green onions
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
2 tubes (8 ounces each) refrigerated crescent rolls
1 cup crushed seasoned chicken stuffing

  1. In a large bowl beat the cream cheese, 2 Tbl butter, green onions, milk, salt and pepper.
  2. Stir in the cooked chicken.
  3. Open and unroll a tube of crescent rolls. Don’t separate them.
  4. Pinch the diagonal seems shut, creating four rectangles.
  5. Spoon 1/8 of the filling on to each rectangle.
  6. Take the opposite corners and twist them together at the center of the bundle. Repeat with the other corners. Do this for all eight bundles.
  7. Put the bundles on a baking sheet. Brush with remaining butter.
    8. Top with a handful of dry, seasoned, stuffing. You can also use croutons if you don’t have stuffing. Press down gently to make sure they are secured on the bundle. Put baking sheet in freezer. Once frozen, place in labeled Ziploc bag.
    9. To bake, let bundles thaw overnight or during the day. Bake at 350 degrees for 20-25 minutes, until crescent roll is cooked completely.
     

Ingredients (1 Family)

1 small pkg frozen peas & carrots
1/3 cup chopped onions
1 cup frozen cubed potatoes
2 cups cooked & cut-up chicken pieces
2 cups chicken gravy or Cream of Chicken soup
2 frozen piecrusts

To Freeze

Combine all ingredients and pour into freezer bag.  Keep pie crusts frozen.

To Prepare

Thaw. Place filling in crust and cover with second pie crust. Preheat oven to 450F. Cover edges of pie crust with foil to prevent the crust from burning. Bake for 1 hour and 15 minutes, or until crust is brown and mixture inside is hot. Remove from oven and allow to sit for ten minutes
before cutting and serving.

2 Tablespoons canola or vegetable oil

½ Cup finely diced white onions

½ Cup finely diced red bell pepper

2 large cloves fresh garlic, minced

1 12 oz can chunk chicken, drained (from Costco)

¼ Cup packed fresh cilantro leaves, finely chopped

¼ Cup Verde Salsa (I use Herdez brand)

2 Tablespoons prepared ranch dressing

½ package wonton wrappers

1 egg white whisked with 2 Tablespoons water

1. Heat oil into a large skillet over medium heat. Saute onions and bell pepper for 5 minutes or until softened. Stir in garlic for 1 minute and remove from heat.

2. In large bowl add onion mixture, chicken, cilantro, salsa, ranch, salt and pepper. Mix until well combined.

3. Place 1 Tablespoon chicken mixture in center of wonton wrapper. Brush bottom edge with egg white wash, fold over filling and press edges together firmly, forming a triangle shape.

4. 2 options of cooking. 1st is place about 1 inch of canola or vegetable oil in a medium skillet over medium high heat. When hot, place 4 wontons at a time into oil. Cook 1-2 minutes per side or until golden brown. 2nd option is place wontons on a baking sheet; bake at 375 degrees F for 15-20 minutes or until crispy, flipping once half way through cooking.

5. Serve with Ranch dressing or salsa if desired.

TO FREEZE: Prepare as stated above. Place wontons in freezer bag and freeze.

TO PREPARE AFTER FREEZING: Bake from frozen at 350 for 15 minutes.

  • Chicken Stir Fry DSC_0554
  • Chicken (cooked)
  • Broccoli
  • green beans
  • carrots
  • celery
  • onions
  • Red peppers
  • Soy sauce
  • Ginger
  • Brown Sugar
  1. Cooked the chicken and blanched the vegetables.
  2. Spread out on freezer paper, and frozen till it could be bagged without the insides become stuck together in one huge lump.
  3. Put chicken and vegetables into gallon freezer bag to be reheated later.
  4. Mixed a small bowl of soy sauce, ginger, and brown sugar.  Put in small baggie inside, to be poured over vegetables when re-heating.
  5. On busy days, take stir fry out of freezer and heat up over the stove. Don’t forget to put some rice in a rice cooker 40 minutes before serving.

Ingredients:
3-4 pound pork loin
4 tbs. brown sugar
8 tsp. sweet and smoky chipotle powder
3 tsp ground cumin
3 tsp. dried thyme
3 teaspoons garlic pepper

Assembly:
In a small bowl, combine dry ingredients. Place pork evenly on plastic wrap. Rub spice mixture evenly on pork. Bring up the sides of the plastic wrap to enclose pork. Freeze.

Serving Day:
Defrost completely.

Preheat oven to 325 degrees. Line a baking dish with foil and coat foil with nonstick cooking spray. Unwrap pork and place on baking sheet. Coat pork evenly with non stick cooking spray.

Cook loin for 1 1/2 – 2 hours. Internal thermometer should read 160 degrees.

Remove from oven, cut and serve.

6 boneless, skinless chicken breast halves
3/4 C. ketchup
1/4 C. soy sauce
1/2 C. firmly packed brown sugar
2 Tbs. white vinegar
1/4 C. chopped onion
1/2 tsp chopped garlic
1/2 tsp seasoned salt

Place the chicken in a 1-gallon freezer bag. Combine the remaining ingredients, stir well, and pour over the chicken. Label and freeze.

To serve, thaw and bake in a 9×13 pan, uncovered, at 350 degrees for 50 minutes, our until the chicken is done, turning chicken over after 30 minutes, and basting occasionally

6 boneless, skinless chicken breast halves
salt and pepper to taste
1 1/2 tsp dried basil
3/4 C soy sauce
3/4 C ketchup
1/2 C honey
1/3 C vegetable oil
3/4 tsp chopped garlic

Sprinkle the chicken with salt, pepper, and basil. Put chicken breasts into a 1-gallon freezer bag
Mix the remaining ingredients, and pour them into the 1-quart freezer bag.
Place the small bag inside the large bag, label, and freeze
To serve, thaw chicken and arrange in greased 9×13 pan.
Pour sauce over the top, and bake in a preheated 400 degree oven for 45 minutes.
This recipe also grills well.

Well, I hope these recipes will help you get started. After all the work, I felt pretty proud and productive and now, I can rest easy when it comes to planning meals-  All I have to do is order from our freezer and have the rest of my time with things that matter most. 

Feel free to leave any suggestions/ recipes to share to all of us 🙂

xoxo

Grace