Category: Dinner

Dinner · Lunch · Soups

Creamy tomato basil

mamasheenasLeave a comment

You’ll need:

2 cups chicken broth

4 tbsp butter or olive oil

1 cup fresh basil

1 tbsp dried basil

1 tsp dried thyme

1 tbsp sugar

1- 28oz can diced tomatoes

1- 28oz can crushed tomatoes

4 cloves minced garlic

1 small yellow onion diced

1 cup heavy cream

In Dutch oven melt butter or drizzle bottom of pan with olive oil. Then add in chopped onions and minced garlic. Sauté until soft and translucent about 4-6 minutes on medium heat. Add in chicken stock, canned tomatoes, basil and thyme seasoning, fresh basil tore into pieces, and sugar bring to a boil. Cover and let boil 5-7 minutes stirring occasionally. Then reduce heat to low and add in heavy cream. Cover and simmer for additional 10-15 minutes stirring occasionally. This is a chunky version so doesn’t have smooth texture, however if you would like a smooth texture, mix with immersion blender or food processor until smooth. Garnish with fresh basil and top with croutons and Parmesan cheese! Enioy! 😉

Appetizers · Dinner · Low Carb Dish · Lunch · SeaFood · Side Dishes

Zucchini ribbons & Cod in white wine sauce

mamasheenasLeave a comment

You’ll need: (makes 6 servings)

6-8 cod filets 4oz or so

4 zucchini’s sliced into ribbons with peeler

1- 12oz jar artichoke hearts quartered

1 cup cherry tomatoes sliced in half

6 radishes sliced then sliced lengthwise into thin strips (gives it a nice crunch)

1 sliced shallot

2 cup white wine

8 tbsp butter

3 tbsp fresh dill chopped (more for garnishing)

2 tbsp capers

2 lemons

1 tbsp red pepper flakes

Salt and pepper

First dry off each piece of cod then salt and pepper. Add 2 tbsp butter and 2 tbsp olive oil to sauté pan and heat. Then quickly drop fish in and brown both sides about 4 minutes on each side. (When fish is flaky it is done don’t over cook) Remove fish from pan and set in plate tented with foil to keep warm. In same pan add shallots and sauté until translucent about 2 minutes. Then add in white wine and remaining butter. Bring to a boil and let reduce a little (about 3 minutes boiling) then add in red pepper flakes and chopped dill. Let boil another minute then pour sauce into bowl. In same pan drizzle with olive oil and add 1 clove chopped garlic and sauté until soft then drop In artichokes and cherry tomatoes let heat and brown just a touch. Then add in zucchini ribbons and drizzle with oil, sprinkle salt and pepper and add capers. Give a square ride of 1/2 a lemon over veggies and sauté only about 30-45 seconds so zucchini doesn’t become mushy. Divid veggies evenly into each plate, then top with Cod, pour about 4-6 tbsp of sauce over fish and veggies. Top with fresh dill, sliced radishes and serve with small lemon wedge. Enjoy!!

Chicken · Dinner · Lunch

Drop biscuit Chicken pot pie

mamasheenasLeave a comment

You’ll need:

For biscuits: 2 cups flour, 1 heaping tbsp baking powder, 1 tsp garlic salt, 1 tbsp parsley flakes, 1 stick butter melted (8 tbsp), 1 1/2 cup milk, 1 1/2 cup cheese (orange cheese your choice) I used Colby jack. (Mix all dry ingredients then add wet ingredients until form dough, lastly stir in cheese) then set aside until ready to top mixture.

For chicken mix you’ll need:

3 cups cooked diced chicken

1 26oz can cream of chicken

1/3 cup flour

4 tbsp butter

1 onion diced

2 garlic cloves minced

Olive oil for drizzling (2 tbsp)

2 cups chicken stock

12oz frozen mixed veggies

1 cup milk

In cast iron skillet sauté onions and garlic with olive oil. (About 3-4 minutes) Then add in 4 tbsp butter and melt sprinkle 1/3 cup flour into pan and mix well. Then slowly pour in 2 cups of broth and bring to a boil. Add canned soup and let simmer for a few minutes and let thicken. If sauce doesn’t look like it is thickening enough at this time add a little more flour a tbsp at a time with a little milk then add in so it doesn’t clump in the sauce. Add the cup of milk and veggies and bring to boil. In a 9 by 13 pan place cooked diced chicken in bottom and then pour bubbling mixture over top. Then drop the biscuit dough on top in 1 inch balls and cover top of mix. Place into oven preheated to 375 degrees. Bake for 12-15 minutes or until biscuits are a nice golden brown and sauce is bubbling! Serve with a side salad and enjoy!!!

Chicken · Dinner

Lemon and thyme Seared & baked chicken

mamasheenasLeave a comment

You’ll need:

Fresh green beans (2 pounds)

5 chicken leg & thigh portions

1 cup couscous

Fresh thyme 4 tbsp off spring or a good bunch in stem.

2 lemons

1/2 onion chopped into small wedges

6 garlic cloves

Olive oil for drizzling

2 cups chicken stock

First in cast iron skillet place chicken pieces and salt and pepper both sides generously. Drizzle bottom of pan with olive oil and then drizzle chicken pieces. Turn pan on high and place chicken dat side down and sear for about 4-6 minutes applying pressure to chicken so it gets a nice crispy sear. Once a golden brown flip chicken over and remove from heat. Add in 1 lemon cut into wedges (squeeze lemon over top of chicken then drop in lemon wedges) sprinkle 2 tbsp dried oregano, minced garlic and chopped onion into pan with chicken slowing some to fall into pan drippings. Cover with foil and bake @375 for 25 minutes. Then remove foil and spoon some of the drippings over chicken replace into oven and cook another 5 minutes or so until chicken is cooked clear through and reaches 165 degrees.

In a pot bring chicken stock to a boil and add 6 slices of thinly sliced lemon and 2 tbsp thyme. Let boil 10 minutes to let flavors meld. Remove lemon pieces the. Add your cup of uncooked couscous. Add salt and pepper to taste. Cover and let couscous soak up liquid about 5 minutes. Remove from pot and place into serving dish. Rinse pot and then leave about 1 inch of water in bottom of pan, bring to a boil and drop in green beans. (Make sure to cut off ends of green beans) I like mine nice and crunchy so I pretty much blanch mine. Which is only steaming in the water for about a minute and a half. Remove from water add a tbsp butter and sprinkle with garlic salt and serve. If you want softer beans leave in 4-6 minutes.

To plate spoon about 3 tbsp of couscous add a piece Of chicken and place green beans on plate top with fresh thyme and serve with Lemon wedge! Enjoy!

makes 5-8 servings depending on if you split chicken in half. Fed my family of 6 with 1 leftover chicken, serving of beans and couscous for lunch! 🤗

Appetizers · Breakfast · Dinner · Low Carb Dish · Low Carb treats · Side Dishes

Low Carb Biscuits

mamasheenasLeave a comment

You’ll need:

1 1/2 cups Almond Flour

1/4 tsp salt (Small pinch)

1 tbsp baking powder

2 eggs

1/3 cup sour cream

4 tbsp melted butter

1/3 cup your choice shredded cheese ( I use either cheddar or mix)

1/2 ts garlic salt

1 tsp parsley

Mix dry ingredients together. Then add wet ingredients and mix well. take muffin tin spray with cooking spray, then drop dough into each slot only filling about 1/2 full. Bake in oven @400 degrees for 10-12 minutes or until top in golden brown. You can store these in a zip lock bag in the fridge for up to a week.

Appetizers · Breakfast · Chicken · Dinner

Drop Biscuits

mamasheenasLeave a comment

You’ll need:

2 Cups all purpose flour

2 1/2 tsp baking powder

1/2 tsp salt (good 2 pinches)

1 tbsp white sugar

1/2 cup cold (chilled butter) diced

1 1/4 cup whole milk

Mix flour dry ingredients together. then cut in cold butter with knife or cutter until dough resembles crumbs. Then add milk a little at a time, stirring in between. (Don’t stir to much or overwork dough or it will be dense) Once mixed then drop dough by the spoonful onto baking sheet. Bake at 450 degrees for 12-15 minutes or until tops are nice and golden.



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Dinner · Meat

Minnesota Goulash hotdish

mamasheenasLeave a comment

You’ll need:

1 lbs burger

2 1/2 cups dry macaroni noodles

1 medium yellow onion chopped

1- 28oz can diced tomatoes juice & all

1- 10.5oz can cream of mushroom

1- 10.5oz can tomato soup

2 cups your choice cheese I used Colby jack

1 tsp garlic salt

1 tbsp dried parsley

(If you like heat 1 tsp cayenne pepper)

1/4 cup water

Cook pasta as directed only until Aldente’ (so they are a little hard still)

In pan cook beef then add in chopped onion, let sauté a few minutes until they become tender. Add in garlic salt and parsley flakes. Then pour in tomatoes, cream of mushroom, tomato soup and water. Bring to a boil and let simmer a few minutes to meld flavors together.

In a 9 by 13 pan add cooked noodles then pour meat sauce over top and mix well. Top with cheese, cover with foil and bake for 10 minutes at 350 degrees or until bubbling, if you want crispy cheese remove foil and let bake another 5 minutes. Serve with garlic toast and side salad! Enjoy!!

Dinner · Low Carb Dish · Lunch · Soups

Cheesy broccoli cheddar

mamasheenasLeave a comment

You’ll need:

1 pack broccoli heads (4 cups uncooked heads)

4 cups sharp cheddar shredded (2 lbs)

2 cups heavy cream (for low car) or…

2 cups half & half (for lower cal)

2 cups chicken stock

1/2 yellow onion diced (1/2 cup)

2 cups shredded carrots

(If you want to thicken you’ll need 4 tbsp flour) do not add if your doing low carb.

Salt and pepper to taste

2 tbsp butter

In pot add butter and sauté chopped onion. (If you want a thicker soup add flour at this point, mix into butter to make rue. Then add chicken stock, broccoli and carrots, bring to a rapid boil for 5 minutes. Then add in cream and continue to boil but on a low boil for another 5-7 minutes. (You want to add cream after stock because if you bring to, to high of a boil it can cause it to break resulting in small clumps and making it a grainy texture.)

Then add in cheese last 3 1/2 cups save 1/2 cup for topping when serving! Stir until melted. That’s it. Put into bowl top with more cheese and enjoy!! Quick soup the kids will love!! 😋

Appetizers · Breakfast · Dinner · Dressings & Marinades · Low Carb Dish · Lunch · Salads & Blossom Bowls

Sheet Pan Eggs Benedict

mamasheenasLeave a comment

You’ll need:

Bread (I used sour dough bread today) 5 slices to get my family fed! 😉

Olive oil for drizzling

1 tsp oregano 🌿

1 tsp basil

5 eggs

5 slices of ham

4 1/2 cups arugula

1 medium vine rip tomato sliced

1 avocado seeded and sliced

Salt to taste

To make sauce:

1 stick of unsalted butter (melted)

4 egg yolks

1 tbsp lemon juice

1/2 tsp salt

Whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened. Remove from heat, and add salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Heat oven to 425 degrees place sour dough onto pan and drizzle each slice with olive oil, oregano and basil. Add ham to pan and drizzle with olive oil. Crack 5 eggs into pan being carful not to break the yolks. Sprinkle eggs with salt. Place pan into pre heated oven for 3 minutes then flip the sour dough over so it gets crispy on both sides. Leave in until eggs are cooked to liking. I did another two minutes after I flipped then removed from oven.

For the California style eggs Benedict I washed my avocado then cut in half. Removed meat from inside with a spoon then sliced lengthwise. I also washed and sliced a vine ripe tomato.

To assemble take 1 slice of sour dough toast and place on to a plate. Then add arugula, tomatoes (add a little salt at this time to tomatoes if you would like) then add ham, egg and avocado! Top with hollandaise sauce and serve! Enjoy!!!