I had a meeting this week where I was asked to bring dessert for 12-14 people. I TRIED to make these, but the cookies burned to the muffin tin and ended up a crumbled mess. Of COURSE I made the filling BEFORE my cookie fail so…anyone want some lemon pudding?
At work the next day I was trying to figure out what to bring that would be fruity and light and require NO cooking and very little prep work. I bought 2 frozen pound cakes, some strawberries, blueberries, a tub of whipped cream and little plastic cups. Voila! I got so many compliments on it, it was crazy! I will definitely keep this in mind for my next “emergency!”
Nothing like a easy one-pot meal to warm up your tummy when there’s a winter storm warning outside! The recipe for this is from my new Cooking Light: The Essential Dinner Tonight cookbook. This was the 2nd recipe I’ve made from this book and the 1st was good, too!
I took a little break from eMeals because I wasn’t liking any of the recipes for the regular Family Plan meals. They started posting pictures of new recipes that really looked good in their new Paleo Plan so I figured I’d switch plans (which you can do every 3 weeks if you choose) and see what happened! The 1st recipe up was Mango Chicken with Cauliflower Rice…except Mike’s not a fan of the cauliflower so we used regular long-grain white rice instead. So I guess we’re only half Paleo. Anyway, it was really good, and really simple! Chopped onions, an orange bell pepper, boneless/skinless chicken thighs (note to self: buy boneless/skinless chicken thighs the next time you’re at a store that carries them so you don’t have to do it yourself), chopped mango and coconut milk. Hopefully the rest of the recipes for this week will be just as good, although I’m not sure how the Chicken Cacciatore is going to be without pasta. We may half to go Paleo halfsies on that meal, too.
I was surprised at how good these were! Plus, if I hadn’t opted for oven baked fries as the side, dinner would have been ready in 15 minutes! You really should try them. And don’t forget the coleslaw on top! They’re a nice change from traditional sloppy joes made with ground beef and a bottle of chili sauce.
1/3 c. mayonnaise
3 T. honey
2 T. fresh lime juice
Salt & cayenne to taste
4 c. coleslaw mix
2 T. chopped fresh cilantro
1 lb. ground turkey breast
1/2 c. onion, minced
1/2 c. ketchup
1/3 c. frozen corn kernels, thawed
1 can diced green chiles (4.5 oz)
1 T. brown sugar
2 t. prepared yellow mustard
1 t. ground cumin
Salt to taste
4 whole wheat hamburger buns, toasted
Whisk mayonnaise, honey, lime juice, salt and cayenne together. Toss with coleslaw mix and cilantro; chill.
Saute turkey and onion in oil in a nonstick skillet over medium heat for about 5 minutes. Stir in ketchup, corn, green chiles, brown sugar, mustard, cumin and salt; simmer 5 minutes. Spoon into each of the 4 bottom buns. To serve, spoon slaw onto each sandwich and top with a toasted top bun.
Working until 5:00 has really cramped my cooking style. Before, working until 3:00 when Audrey got home on the school bus left dinner options wide open. Now I need to find meals ready in 45 minutes or less. Weeknight Menus from Cuisine at Home to the rescue! I made a few recipes from the book after getting it from my sister about 3 years ago. Last week I used it almost every night! The recipe below took 30 minutes. The thing that took the longest was the rice which cooked while I was making the stir fry. Here’s the recipe:
1 T. garlic, minced
1 T. sesame seeds, toasted
1 t. kosher salt
1 t. black pepper
1 t. red pepper flakes
20 large shrimp, peeled & deveined (I just buy a bag of raw shrimp in the freezer section)
1/4 c. cornstarch
1/2 c. juice from a jar of mangos (I used O.J. since I didn’t have jarred mangos)
Juice of 1/2 a lime
1 c. jarred mango, chopped (frozen mango worked just fine here)
1 c. scallions, cut on the bias into 1″ pieces
Combine garlic, sesame seeds, salt, pepper and pepper flakes in a dish.
Toss shrimp with cornstarch. Heat 3 T. oil in the skillet over medium-high, add shrimp, and stir-fry 2-3 minutes per side. Stir garlic mixture into shrimp and cook 1 minute.
Deglaze with mango juice and lim juice, and bring to a simmer. Stir in mango and scallions, cooking just to warm mango. Serve over steamed rice.
I made a small batch of guacamole and found I had nothing upon which to dip into it. I DID, however, have half a package of won ton wrappers in the fridge. Doesnt’ everybody? So I whipped up a batch of these because, let’s face it, sometimes you just need something besides your grubby fingers to get that delicious dip into your mouth. Perfect for when you want to taste the dip, not the cracker.