Wednesday, March 28, 2018

Sheet Pan Steak Fajitas

I am obsessed with sheet pan meals lately and my latest sheet pan obsession consists of fajitas. Last time I made chicken fajitas which were amazing but wanted to give steak a try. I am SO glad that I did. They were fantastic! I used pre cut stir fry meat which made the prep even easier but feel free to use whichever you like. I know skirt and flank steak work well too! 

Sheet Pan Steak Fajitas
Serves 4

1 lb sliced stir fry steak
2 tbsp. olive oil
2 tbsp. fajita seasoning
3 medium bell peppers, seeded and thinly sliced
1 yellow onion, thinly sliced
8 flour tortillas
sour cream, shredded cheese etc. for toppings

Preheat your oven to 400 degrees F.

In a large bowl, toss together the steak, peppers, onions and olive oil, and fajita seasoning. 

Spread steak mixture onto a large sheet pan  and cook 12-15 minutes or until desired doneness. 


Monday, March 26, 2018

Spicy Sausage and Bowtie Pasta

Happy Monday! It's Spring Break in our neck of the woods. Wish it was warmer but oh well. I decided this Spicy Sausage and Bowtie Pasta was the perfect meal to warm us up on the chilly and gloomy Monday. It's easy and a hit with my family!

Spicy Sausage and Bowtie Pasta
Serves 8

16 oz box. bowtie pasta cooked to al dente
1 lb. hot Italian sausage
1 can fire roasted tomatoes
2 cups crushed tomatoes
2 tbsp. tomato paste
1 clove garlic, minced
1 tsp. salt
1 tsp. red pepper flakes
1 tsp. oregano
1/2 cup grated parmesan cheese, plus additional for topping

In a large pan brown sausage, drain, and season with garlic, salt, red pepper and oregano. Add in the crushed tomatoes, tomato paste, and fire roasted tomatoes. Simmer for 10-15 minutes. Stir in the parmesan cheese.

Evenly top sauce over the hot cooked pasta. Sprinkle with additional Parmesan cheese if desired. Enjoy!

Wednesday, March 21, 2018

Dorito Taco Salad

I love a good taco salad. It's easy and makes the perfect weeknight dinner. Top with Doritos and it's even better! My kind of meal!

Dorito Taco Salad 
1 pound lean ground beef or turkey (I used 93/7)
1 package taco seasoning
1 head iceberg lettuce, chopped
1 head romaine lettuce, chopped
1.25 cups reduced fat shredded cheddar jack cheese
1/2 cup chopped tomatoes
1/2 cup chopped green onion
1/3 cup sliced pickled jalapenos
2 -3 cups doritos
sour cream, for serving, optional

Cook ground beef until no longer pink. Add taco seasoning and simmer.

Meanwhile add lettuce to a large bowl and add in the cheese, tomatoes, olives, black beans, and green onion and toss well.

Next add the beef/ground turkey to the bowl along with the dorito chips and toss. Serve with sour cream and jalapenos if desired. Enjoy!

Tuesday, March 20, 2018

Blackened Tilapia

I love seafood (especially fish) but believe it or not, I've never made Tilapia at home before! Not sure why, maybe because my "go to" fish is Salmon. I decided to mix things up tonight and make this tasty fish. Tilapia is so versatile but I decided to pan sear mine with a little lemon, garlic, and crushed red pepper which I served over Orzo. It was delish!

Blackened Tilapia
Serves 4
Cal 138, Carbs 0, Fat 4, Protein 26

4 4oz. Tilapia Filets
1 tsp. garlic powder
1 tsp. salt
1 tsp. blackened seasoning
1/2 tsp. red pepper flakes
Juice of one lemon
Olive Oil Cooking Spray

Over medium heat, spray a large non stick pan with olive oil. 

Season fish with garlic, salt, blackened seasoning, and red pepper flakes. Place in pan and cook three minutes per side. Add lemon juice and serve over orzo or rice.  Enjoy!

Wednesday, March 14, 2018

Creamy Tomato and Spinach Rigatoni

This is one of my all time favorite pasta recipes. I used to make it often back in my single days because it was so easy to make. It's been a while since I've made it so I figured why not make it today since I had the ingredients on hand. It was a hit with the family!

Creamy Tomato and Spinach Rigatoni
Serves 6

1 12 oz box rigatoni, cooked to al dente
1 yellow onion, diced
1 64 oz can crushed tomatoes
2 tsp. dry italian seasonings
1/2 cup half and half
1 clove garlic minced
1 tsp. salt
1 tbsp. olive oil
1/2 cup grated parmesan

Heat the oil in a large pan over medium-high heat. Add the onions and garlic and cook until soft and translucent, about 5 minutes.

Add the crushed tomatoes, along with the dry Italian seasonings.  Let simmer for about 5 minutes.

Reduce the heat to low. Pour in the half and half and grated cheese. Stirring until combined.

Toss in the hot pasta and spinach.

Turn off the heat once the pasta and sauce are well-combined and the spinach has wilted.

Top with additional Parmesan if desired. Enjoy!

Tuesday, March 13, 2018

Bang Bang Shrimp

A few months back I made Bang Bang Chicken for the first time and it was a hit! Since I have some popcorn shrimp in the freezer, I decided on this cheater version of Bang Bang Shrimp. I wasn't sure how it would turn out using frozen shrimp but luckily it was a winner! Super easy and super delish!

Bang Bang Shrimp
1 package popcorn shrimp
1/4 cup mayonnaise (I used light)
2 tablespoons sweet chili sauce
1 tablespoon honey
2 tsp. Frank's hot sauce
Cooked Brown or White Rice 

Cook the shrimp according to the package instructions.

Meanwhile, combine the Thai chili sauce, mayonnaise, honey and hot sauce in a bowl and whisk until fully combined.

Toss the cooked shrimp in the chili sauce mixture while it's still hot. Top with sliced green onions. 

Serve over hot cooked rice. Enjoy!

Monday, March 12, 2018

Chipotle Salsa Chicken Chili

In my house you can never go wrong with Chili. It's so easy and versatile and when it's cold out there is nothing I like more than a piping hot bowl of yummy goodness!

Chipotle Salsa Chicken Chili
Serves 4
Cal 170, Carbs 14.7, Fat .5g, Fiber 2g, Protein 24.7

16 oz. boneless skinless chicken (I used tenderloins)
2 cups chipotle salsa
1 tsp. garlic powder
1 tsp salt
1 tsp.chili powder
1 14 oz. can diced tomatoes, undrained
1 cup fat free low sodium black beans, drained
shredded cheese, sour cream, tortilla chips for topping

Arrange chicken in bottom of crock pot. Season with garlic, salt, and chili powder.  Add the beans, salsa, and diced tomatoes.

Cover and cook on low for 4-6 hours. About 10 minutes before serving shred chicken. Top with shredded cheese, sour cream, tortilla chips or any other toppings of your choice. Enjoy!
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