Category: Dinner

Dinner · Low Carb Dish · SeaFood

Mediterranean Salmon skillet

mamasheenasLeave a comment

You’ll need:

Salmon fillet (8oz) for 2 people

2 Zucchini for doodles

1 cup Cherry tomatoes cut in half

1/2 shallot diced (one whole shallot you will use other half in dressing)

2 cups Brussel sprouts halved

Olive oil

Salt and pepper

Dressing:

1/2 cup olive oil

1/4 cup lemon juice

1 tsp salt

1 tsp thyme

1 tsp dried rosemary

4 basil leaves chopped (fresh)

1 handful parsley

1/2 shallot diced

Put everything for dressing in food processor and blend until smooth. Taste and if you need to adjust flavor do so accordingly.

In cast iron pan drizzle with olive oil and heat. Add halved Brussels 2 cups and drizzle with olive oil then add salt char one side of Brussels and then move to side of pan leaving center open to set fish skin side down. Then add cherry tomatoes (about a cup). Pour half the dressing over top of fish and place cast iron pan into oven heated at 425 for 7-10 minutes. While that is cooking make zoodles, then place into pan and heat with a little olive oil and salt to taste.

When you remove skillet from oven remove some of the “greens” from top of fish and mix with veggies in pan.

To assemble place zoodles into bottom of plate then add salmon on top and then place veggies around. Garnish with fresh basil leaves and slice of lemon. The flavors are so fresh! Enjoy!

Dinner · Lunch · Meat

Ranch Pork Chop & Ranch Potatoes

mamasheenasLeave a comment

You’ll need:

6 pork chops

Baby’s potatoes (can do any kind)

Olive oil

Salt/ pepper

Sprinkle of Garlic salt

2 Dry Ranch packets

Fresh parsley

I like to get a nice seat on my chops so I take my cast iron pan and drizzle that with olive oil. On a sheet pan drizzle pork chops with olive oil , salt, pepper and sprinkle some of the ranch seasoning into each chop. Next drop into hot cast iron pan and cover and sear for 3-4 minutes on high. Flip and do same to other side. Next remove from cast iron pan and place into sheet pan. Sprinkle more ranch seasoning into chops about 2 tbsp.

In a kettle bring pities to boil and leave on high until potatoes are tender. About 10 minutes. Drain and then add to sheet pan. Smash each potato with spatula and drizzle with olive oil. Sprinkle with garlic salt and 2-3 tbsp ranch seasoning.

In a pre heated oven place pork chops and pities in middle tack at 475 degrees for 6-8 minutes. Then turn on broil setting and move rack to top and broil pork and potties for 30-60 seconds to get a nice crisp!! Remove and arrange onto serving platter and drizzle pork and pities with drippings left in sheet pan. Chop fresh parsley and sprinkle over top of pork and potatoes and serve! Enjoy!!

I serve with wedge salad: sliced iceberg, pomegranate seeds, feta cheese and diced cucumbers. Drizzle with balsamic dressing.

Also do a side of steamed green beans. So cut off each stem and then add to kettle with shallow water covered steam for 3-4 minutes. Remove, drain and place into serving bowl add 1 tsp butter and a sprinkle of garlic salt and serve!!

Appetizers · Chicken · Dinner · Lunch

Healthy chicken parm sandwich

mamasheenasLeave a comment

You’ll need:

(This makes 4 sandwiches)

3 cooked chicken breast sliced

2 cups mozzarella cheese grated

Sliced roasted red peppers

1 jar marinara sauce

Sour dough bread (sun dried tomato is the best)

Olive oil

1 tsp basil

1 tsp oregano

Mayo

A sprinkle of garlic salt

First slice cooked chicken breast. Then in sauté pan heat olive oil season chicken slices with oregano, basil and garlic salt. Place into pan and sauté until slightly brown. Remove from pan and place chicken slices into rows of 4 for each sandwich onto cookie sheet lined with tin foil. Then pour about two tbsp of marinara onto each row of chicken and top with mozzarella cheese. Place into oven on broil setting and leave until cheese is melted and turning crispy. Remove foil and chicken from pan. Line pan with foil again and place sliced sour dough down on foil. Then drizzle with olive oil and broil just to get bread crispy. Remove and turn over sour dough. Put mayo on inside of bread then Place chicken on top. Later with sliced roasted red peppers and top with arugula. Place other side of sour dough on top and slice in half. You can serve with a balsamic dressing or marinara for dipping! Enjoy!

Chicken · Dinner · Lunch · PASTA

Basil & Tomato chicken pasta

mamasheenasLeave a comment

You’ll need:

4 chicken breast cooled & sliced

2 cups cherry tomatoes

4 garlic cloves minced

Fresh basil for topping and serving

1 tbsp dried basil

1 tbsp oregano

1 cup shredded mozzarella cheese

2 cups chicken stalk

1 cup heavy cream

1 tbsp flour

Salt/ pepper to taste

1 1/2 lbs cooked spaghetti

(If you have roasted red peppers chop and add these, these add extra flavor of yummy but aren’t needed)

In a pan brim water to boil and cook noodles. If you haven’t cooked chicken cook through and then slice.

In a sauté pan add minced garlic and olive oil and sauté. Add in cherry tomatoes and heat until they began to burst (make sure on medium heat so you don’t burn your garlic and tomatoes) when they began to split add in 1 tbsp flour and make a rue. Then pour in 2 cups chicken stock and bring to a boil. Add in seasoning basil & oregano. Then add in heavy cream and bring to a boil. Drop in slices chicken and let boil a few minutes in sauce to pick up flavors of sauce. Add 1 cup mozzarella cheese and Walt & pepper to taste. Pour over cooked pasta and top with fresh basil, red peppers and Parmesan cheese! Serve with side salad & crusty bread! Enjoy!

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

Blackened Shrimp & PICO Blossom bowl with Greek Lemon & cilantro dressing

mamasheenasLeave a comment

You’ll need:

1 pound thawed uncooked shrimp

Spices:

1 tbsp paprika

1 tbsp Mexican chili powder

1/2 tsp cumin

1/2 tsp garlic powder

1 tsp onion powder

1 tsp oregano

1/4 tsp cayenne pepper

Fresh ground pepper

Dressing:

1/3 cup plain Greek yogurt

1 tsp lemon juice

1 1/2 tsp lemon pepper

Salt to taste

1 tbsp chopped cilantro

3 tbsp water

1 tbsp olive oil

(Taste & add more lemon or salt if needed)

Veggies:

4 Roma tomatoes diced

1/3 cup red onion diced

2 jalapeños seeded & diced

1 cup cilantro chopped (good handful)

Salt to taste

1 tbsp lime juice (add if needed more after tasting)

Corn Pico:

1 can corn drained

1 can black beans drained & rinsed

4 tbsp cilantro chopped

4 tbsp red onion diced

2 tsp Mexican chili powder

Salt to taste

1 tsp lime juice (add more if need)

1/2 head Chopped red cabbage

1 cup quinoa cooked as directed

English cucumber sliced

Mixed greens

Feta cheese crumbles

(Add guacamole if desired, sliced jalapeños, and cilantro serve with lemon wedge and drizzle with dressing)

To assemble put 1 cup mixed greens in bottom of bowl top with quinoa, cucumber slices, pico, feta cheese, & shrimp. Add dressing right before serving. Enjoy 😊

(You can also make this into a wrap for those “hubbies that don’t want this healthy food”) 🤣🤣

Chicken · Dinner

Red sauce chicken enchilada

mamasheenasLeave a comment

You’ll need:

4 chicken breasts cooked and shredded

1 -10oz can mild Rotel diced tomatoes and green chili’s (drained)

12 flour tortillas

2 lbs fiesta blend shredded cheese (you can use cheddar cheese or Mexican mozzarella also)

1 -28oz can Red enchilada sauce

1/2 cup sour cream

First cook chicken and add tomatoes. Then mix red sauce and sour cream together in bowl and set aside.

Once chicken is shredded and tomatoes added add 1/3 cup of sauce to chicken mixture.

To assemble pour some sauce in bottom of a 9 ” by 13″ pan and spread around so tortilla doesn’t stick to pan. Then fill tortilla with 2 tbsp chicken mixture, 2 tbsp red sauce and a hand full of cheese roll tortilla and place into pan. Repeat until all tortillas are filled. I normally fit 10 roll ups in a pan. You will have leftover chicken and sauce so top enchiladas down middle with the remaining sauce, chicken and cheese. Place into oven at 400 until top is crispy and they are warmed through about 15-20 minutes.

Then serve with a side salad and Mexican rice! You can top with fresh cilantro, jalapeños, salad & sour cream! Enjoy!!!

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

Seared Pork Blossom bowl

mamasheenasLeave a comment

You need: (2 bowls)

2 cup mixed greens

2 cups chopped kale

1 box mixed brown rice and quinoa roasted red pepper flavor (cook as directed) You can choose any grain you would like and I do a ice cream scoop worth.

1/2 cup squash or sweet potatoes oats diced

Black beans drained and rinsed

Avocado sliced

Radishes sliced

Jalapeños sliced

Cilantro pieces

Green onions chopped

For sweet you can add mango chunks or pomegranate seeds.

For dressing:

4 tbsp sour cream or Greek yogurt

1 tsp white vinegar

1 handful cilantro

1/2 lime squeezed

2 tbsp water

1/2 tsp minced garlic

Drizzle of olive oil (tsp)

Pinch salt

In pan drizzle with olive oil then began to sauté squish or sweet potatoes. Sprinkle with salt. About 5 mins until vegans to get crispy on sides. Then add kale and drizzle with a little more olive oil and a sprinkle of salt and minced garlic about 1/2 tsp. Sauté on high so it chars a little then cover and let sit so it began to wilt.

Meanwhile in blender add all ingredients for dressing and blend. Taste and add accordingly to your taste.

Chop all other veggies and set aside. Drain beans and rinse.

In cast iron pan add olive oil and heat pan. Then drop in pork tenderloin that has been salt and peppered on both sides. Then seat each side until crispy and place into oven at 425 degrees for 5-7 minutes until pork is cooked to temp. Remove and let rest 5 minutes. ( do not slice or all the yummy juices will flow out)

To build bowl place 1 cup lettuce, in pile, add kale to bowl in its place then add veggies in sections placing so they look uniform. Then slice pork and top, add feta cheese last and drizzle with cilantro lime sauce! Enjoy 😊

Dinner · InstaPot · Lunch · Side Dishes · Soups

Beef chili

mamasheenasLeave a comment

You’ll need:

1 pound ground beef

1 small yellow onion chopped

3 cloves garlic minced

1 15.5 can mild chili beans

1 15.5oz can great northern beans

1 15.5oz can dark kidney beans

1 28oz can diced tomatoes

4 tbsp chili powder

1 tbsp cumin

1 tbsp garlic powder

Salt/pepper to taste

4 cups water

2 cups tomato juice (V8)

Toppings:

Green onions chopped

Colby cheese grated

Sour cream

Brown beef and drain, then place back in pan add in chopped yellow onion and garlic cloves and sauté. Sprinkle meat with salt and pepper. Once onions began to soften add in all canned beans and tomatoes. Add in water and tomato juice. Mix and then add in all seasonings. Bring to a boil for about 10 minutes and stir often so it doesn’t burn. Turn heat down to low and simmer for another 10 minutes with cover on. Serve with crusty garlic toast. Top with cheese, green onions and sour cream. Enjoy!!

Other options to add in are chopped peppers, and mushrooms (when sautéing)

If you like heat top with sliced jalapeños, and a pinch of cayenne pepper.

Appetizers · Breakfast · Dinner

Eggy biscuits

mamasheenasLeave a comment

You’ll need:

2 cups flour

1 tbsp baking powder

1 tsp salt

3/4 cup milk

1 stick butter softened

Mix all ingredients together until formed into dough. In a muffin pan drop in about a tbsp worth of batter, fill pan with batter. In a bowl crack 14 eggs and 1 cup milk, salt/pepper to Taste. Then pour eggs over batter until each cup is filled to top of biscuit in cup. (this made 24 muffins for me) You can add any protein, veggies or cheese for toppings. Place into preheated oven @350 degrees and bake about 20-25 minutes until they have risen, eggs are cooked and a light golden brown. Let cool and store in plastic zip lock bags and use throughout the week. These freeze well so you can freeze for later use also. They are perfect for topping with sausage gravy, hollandaise sauce and using as the buns for quick on the go breakfast sandwiches! Enjoy