Rice Pilaf

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Rice Pilaf may look boring and simple, but I promise it's only one of the two (the latter, in case you were wondering). Rice is normally cooked in water, so cooking it in chicken broth gives it an extra level of flavor that makes a huge difference in this dish. It makes the rice creamy and decadent. Adding onions, garlic and seasoned salt to the mix kicks it up a notch, too. I opt for seasoned salt since it's so incredibly flavorful, but feel free to use regular salt if you don't have any. It's a perfect side dish if you are in a hurry or can't think of anything else to make. Enjoy!

Printable Recipe

Ingredients

• 2 cups long grain white rice
• 1 tbsp. vegetable oil
• 1 medium onion, chopped
• 1 tsp. garlic, minced
• Chicken stock
• 2 tsp. of seasoned salt
• 1/4 tsp. pepper
• 1/8 tsp. cayenne pepper

 

Figure out the amount of stock you will need by looking at the rice cooking instructions. Replace the amount of water called for with chicken stock. Heat chicken stock in a small saucepan and set aside.

 

While the stock is heating, add oil to a large skillet over medium high heat. Add the onion and garlic and cook until onions begin to soften. Add rice to the pan and cook until it begins to brown.

 

Add the hot stock to the rice mixture. Add salt, pepper and cayenne pepper. Cover, reduce heat and cook according to rice cooking directions, (about 15-25 minutes), until rice is tender.

 

Fluff with a fork and serve immediately.

 

Source: SK Original

Spicy Shrimp Cakes with Corn and Avocado Salsa

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Cute little shrimp cakes are a healthy dinner option or a nice change-up for a classy appetizer. Packed with vegetables and protein, they're a nice switch from other patties you're more used to, such as hamburger, vegetable or salmon.

Make the patties a little larger if you are serving them as an entrée, or else cut the size in half to serve as hors d'oeuvres. Whatever you do, don't leave out the Corn and Avocado Salsa. I feel like it really made the dish. It's slightly spicy and incredibly fresh. We even ate some of the extra salsa with tortilla chips. Enjoy!

 

Printable Recipe

Ingredients

Cakes: 

• 1 lb. medium shrimp, peeled and deveined
• Cooking spray
• 1 cup red bell pepper, finely chopped
• 1 garlic clove, minced
• 1/4 cup green onions, thinly sliced
• 3 tbsp. reduced-fat mayonnaise
• 1 tbsp. fresh lime juice
• 1 tsp. hot sauce
• 1/2 tsp. sugar
• 1/4 tsp. salt
• 1 large egg
• 1/4 cup finely chopped fresh cilantro
• 3/4 cup panko (Japanese breadcrumbs), divided
• 2 tbsp. vegetable oil

Salsa: 

• 2 ears of fresh corn, roasted and cut from the cob
• 1 diced peeled avocado
• 1/4 cup fresh cilantro, chopped
• 3 tbsp. red onion, finely chopped
• 2 tbsp. seeded jalapeno pepper, finely chopped
• 1 tbsp. fresh lime juice
• 1/4 tsp. salt

To prepare cakes, cook shrimp (salted and peppered) in a skillet sprayed with Pam until pink, place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bell pepper to pan; sauté 3 minutes. Add garlic to pan; sauté for 1 minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions, and the next 6 ingredients (through egg), stirring well.

Stir in cilantro and 1/4 cup panko.

Divide shrimp mixture into 5 equal portions, shaping each portion into a 1/2-inch-thick patty. Pat panko bread crumbs on each side of the cakes while holding in your hand. The mixture is too loose to dredge. Chill at least one hour.

Heat pan over medium heat. Add 1 tbsp. vegetable oil to pan. Add 3 cakes to pan; cook 4 minutes on each side or until browned. Be careful will flipping the cakes. They crumble easily. Press down on the cakes with the back of the spatula a couple of times before flipping. Remove from pan; cover and keep warm. Repeat procedure with remaining cakes.

To prepare salsa, combine corn and remaining ingredients, except for the avocado; stir gently. Add the avocado and toss very gently. Serve immediately with shrimp cakes.

Source: Adapted from Cooking Light

Portobello Mushroom Pizzas

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We've had a lot going on in our house the past few weeks. Between getting our deck redone, our AC breaking and waiting a week and a half to have it repaired, and cleaning out all the furniture/junk in the guest room to prepare the baby's nursery, the last thing I've wanted to do is make time-consuming meals or things that would take a long time in the oven.

Enter Portobello Mushroom Pizzas. Since we ate out quite a bit while our AC was broken, it's a nice change of pace to have something that is easy to make that's still healthy and satisfying. Portobello mushrooms replace carb-loaded crusts, while the tomato sauce and cheese add the familiarity we're all used to. Both Chris and I really enjoyed these, and the scale thanked us, too. Enjoy!

Printable Recipe

Ingredients

• 3 large Portobello mushrooms
• 1 1/2 cups marinara sauce, homemade or store bought
• 1 cup Cheddar, Monterey Jack or Mozzarella cheese, shredded
• 1 tsp. Italian seasoning

Preheat broiler in oven to 500 degrees F.

Scrape out the insides of each mushroom. Place on a baking sheet, bottom side up, and put under broiler for 1-2 minutes or until a little dried out. Flip the mushrooms over and cook another 1-2 minutes. Remove from oven.

Spread each mushroom with 1/2 cup marinara sauce. Top with cheese and a sprinkle of Italian seasoning.

Place under broiler for 2-3 minutes or until cheese is melted. Serve immediately.

Source: SK Original

Power Sunrise Smoothies

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I'm back on a healthy kick! Since I was able to maintain my normal exercise regimen of running for the first 7 months of my pregnancy, I allowed myself to indulge in carbs and/or sweets whenever the mood hit. Well, in moderation, of course. Recently I've had to cut back on my routine and switch over to walking, swimming and prenatal pilates instead, so I decided to cut back on the carbs a little and revamp my diet. I want to keep as much baby weight off as possible!

Chris made these smoothies one evening for dessert, and we were both stuck. We've recently started making them before work for breakfast in place of our usual oatmeal or yogurt, and they keep us satisfied until lunchtime. Plus the natural sugar gives us an extra boost in the morning. This particular smoothie picture doesn't have spinach or kale in it, but I've been adding a handful to our morning batch for some extra nutrients. You can't even taste it, so it's a great option to add some extra vitamins to your diet (or to sneak some into your child's diet). Enjoy!

 

Printable Recipe

Ingredients

• 2 bananas
• 1 cup fresh strawberries, stems removed
• 1 1/2 cups pineapple, peeled and diced
• 1 cup orange juice
• 1 handful spinach or kale (optional)
• 2 cups ice

Combine all ingredients in a blender and blend until smooth. Enjoy!

Source: Chris Original

Tomato Soup Sloppy Joes

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It's Secret Recipe Club time again! This month I was assigned Heather's blog over at It's Yummy to My Tummy. Heather seems to have started her blog the same reason I did...just a way to keep track of all the recipes I make/come up with, and to have somewhere to direct someone when they ask where I got my recipe.

This recipe choice was a no-brainer. With all the various recipes I have made and the limitless of what I am willing to try out, Chris always chooses the same birthday dinner. Sloppy Joes and tater tots. Without fail. I figured if I could at least find a Sloppy Joe recipe that is homemade instead of stuffed in a can, I could live with it. And this recipe fits the bill. It tastes super similar to the canned version we usually buy, and is just as easy. Enjoy!

 

Printable Recipe

Ingredients

• 1/2 cup onion, chopped
• 1/2 green bell pepper, chopped
• 1 lb. ground beef
• 1/4 tsp. garlic powder
• 2 tbsp. ketchup
• 2 tbsp. brown sugar
• 1 tsp. vinegar
• 1 tsp. Worcestershire sauce
• 1 (10.75 oz.) can condensed tomato soup
• 1 tbsp. water
• Salt and pepper to taste
• Buns, for serving

In a large skillet, begin to brown ground beef and add onions and peppers.

Next, add in garlic powder, salt, and pepper. Once meat is thoroughly browned and vegetables are tender, drain any extra fat off your meat.

Return meat mixture to pan and add in Worcestershire sauce, vinegar, brown sugar, ketchup, and about 3/4 of the can of soup.

Stir until well combined and simmer for about 15 minutes until flavors are mingled together. Serve on a bun.

Source: Adapted from It's Yummy to My Tummy