Category: Lunch

Dinner · low carb · Lunch · Meat

Octoberfest Sheet Pan Dinner

mamasheenasLeave a comment

4-6 Bratwurst Sausage 
12 oz dark beer (Guinness) 
2 garlic cloves crushed
1 white onion cut into large wedges
2 12 cups cut in half brussels sprouts 
1 1/2 cups baby carrots cut in half lengthwise 
1 bag baby potatoes 
2 apples cut into thick slices 
1/4 cup apple cider vinegar 
2 tblsp brown sugar 
1/2 tsp caraway seeds
3 3tbsp stone ground mustard 

Directions: 
Pierce the sausages with a sharp knife and add the beer to a saucepan over medium high heat and add the sausages and garlic. (if they dont cover the sausages add a little water. 
Bring to a boil and turn to medium low heat for 5 minutes. Drain and set aside. 
Preheat oven to 425 degrees. Line sheet pan with foil.
In small bowl mix apple cider vinegar, mustard and brown sugar. Mix to combine and stif until brown sugar dissolves. 
Add veggies to a large bowl and pour mixture over veggies. Mix well. 
Then place veggies onto baking sheet. Top with brats and season with caraway seeds salt and pepper. 
Bake for 45 minutes tossing halfway though. Remover from oven and serve with warm bread. You can also serve with sour kraut if you would like! Enjoy! 

Dinner · low carb · Low Carb Dish · Lunch · PASTA

Roasted Kale & Garlic Spaghetti squash

mamasheenasLeave a comment

Ingredients:
2 medium spagetti squash
1 small head of kale chopped stems thick stem removed
1/2 cup sun-dried tomatoes drained
1/2 cup chopped walnuts
2 garlic bulbs
sea salt 

Roasting:
For the squash cut in half lengthwise, drizzle with a little olive oil and sprinkle with salt and place on a sheet pan facedown with a little water underneath to help steam. For the garlic chop the tops off buns and then drizzle with olive oil and sprinkle with salt. Wrap in foil and place in oven with squash. Bake at 400 degrees for 45 minutes. Check to make sure it is soft and the garlic is brown and carmalized. Let cook so you can handle. Using a fork in a large bowl place squash and began to shredded the squash into bowl. Peel the garlic cloves and give them a good smash and chop. Then add into bowl with squash. Heat olive oil in a large skillet over medium heat and add chopped kale. Cover and cook until kale is wilted about 3 minutes. Add the sun dried tomatoes and walnuts to bowl with squash. Once kale is done add and then mix. Drizzle a small amount of lemon juice over top along with salt and pepper. Then Enjoy!  

Dinner · Lunch · Soups

White Chicken Chili

mamasheenasLeave a comment

2-3 Chicken breast 
3 15oz cans great northern beans 
1 medium onion Chopped
3 garlic cloves minced 
2- 4oz cans green chillies (hot or mild) 
3 tbsp cumin 
2 tsp oregano 
1/2 tsp cayenne pepper
1 tbsp white pepper
2 tbsp chili powder 
salt and pepper to taste 
1 lb shredded cheese. (Monterey jack or mozzarella)  
1/2 cup sour cream 
4 cups chicken stock 
To top:
Sour cream
Green onions
cheese

In a crock pot or in a big pot. Add copped onions and garlic to bottom of pan or crockpot. 
Take chicken breast and salt and pepper both sides. Place into crock pot or pot and add 1 cup chicken stock. Place lid on and cook 2-3 hours on high or until chicken is cooked through. Then remove lid and shred or dice chicken up to you. Then add in beans, 3 cups stock, green chilis, and seasoning. Place lid back on and let heat a half hour to hour. Last add in 1/2 cup sour cream and 1 cup shredded cheese. Serve after addding this. 
For toppings you can add, green onions, cilantro and sour cream. 

For stove top version: You can dice uncooked chicken into bit size squares (this makes it quick to cook the chicken) 
Then in stock pot drizzle pan with olive oil. Then add chopped onions and garlic. Saute until they become soft and fragrant. Then add in chicken pieces and cook for 4-5 minutes until chicken is cooked through. Add in chicken stock 4 cups, beans, green chilies, and seasoning. Bring to a boil and let boil for 10-15 minutes so flavors meld together. Add in sour cream and cheese right before serving and stir.
Add toppings of choice and serve with crusty dipping bread. ENJOY!  

Dinner · Lunch · Meat · PASTA

Italian Subs

mamasheenasLeave a comment

Ingredients:

1 lb Italian sausage

1 lb ground beef
1 egg
1 cup Panko
3 tbsp ketchup
2 tbsp Worcestershire sauce
1 tsp garlic salt
1 tsp pepper
1 tsp oregano
1 tsp basil
1 lb mozzarella cheese shredded
2 240z jars marinara sauce (your choice brand)
8-10 rolls or hoagie buns your choice

(Freeze half the meatballs and sauce and reheat for a later date) 

Place everything into a large bowl and mix well. Very well so that everything is one color.
Line a baking sheet with foil and turn oven to broil setting.
Roll meat into 2 inch balls and place onto pan.
Brown in oven for 3-4 minutes on each side until they are firm and dont fall apart when rolled. 

Dinner · low carb · Low Carb Dish · Lunch · Salads & Blossom Bowls

Greek Salad

mamasheenasLeave a comment

You’ll need:
1 16oz can chick peas (if making own hummus)
or
1 container pre-made hummus
1 24oz greek yogurt
1 lemon
fresh dill (bunch)
1 pack cherry tomatoes
1 jar kalmata olives
Feta cheese
red onion
1 English cucumber
2 cups orzo pasta (uncooked)
1 head Romain lettuce
1 pack pita bread wheat
(I tbsp oregano, 1 tsp garlic salt, pepper, 1 tsp dried dill) 

Salad:
Chop Romain lettuce and place in bowl.
Slice red onion in half and then into thin slices.
Slice cherry tomatoes in half.
Chop cucumber in half lengthwise and then chop into slices.
Place Romain in bowl then top with all veggies, feta cheese and olives. 

Cut pita bread into small bit size triangle pieces. 

Greek Yogurt:
2 cups greek yogurt
1 lemon squeezed
4 tbsp fresh dill chopped
1 tbsp garlic salt
(2 tsp fresh minced garlic, optional this can be potent) 

To serve:
Serve beef, salad, pita bread, hummus and greek yogurt. Dip pita bread and enjoy salad with an italian dressing. 

Appetizers · Low Carb Dish · Low Carb treats · Lunch · Salads & Blossom Bowls · SeaFood · Side Dishes · Veggies

Crab stuffed tomatoes

mamasheenasLeave a comment
You’ll need:
12- 2 inch tomatoes
3 cups imitation crab
1/2 cup miracle whip
1 cup minced celery
1/2 medium red onion diced small
2 tbsp chopped chives
2 tbsp fresh dill chopped
1 tsp dry dill
1/2 tsp salt
4 tbsp white vinegar
1/2 tsp cayenne pepper
Pinch of pepper

In a mixing bowl add the crab and shreds with fingers until they are in small shreds. Then add the rest of ingredients and mix until everything is mixed evenly and is a nice creamy texture. Taste and add more salt if needed. Then cut tops off the tomatoes and spoon out the guts. Fill the tomato and then top with a little sprig of fresh dill! That’s it enjoy! They are so hard to stop eating!

Dinner · Lunch · Side Dishes

Wild rice hotdish

mamasheenasLeave a comment
You’ll need:
2 cups wild rice
1 lb hamburger
1 yellow onion diced
1 cup celery diced
1 15oz can cream of celery
1 15oz can cream of mushroom
1/2 cup heavy cream
1/4 cup sour cream
2 cups chicken stock
1/2 cup chicken stock
2 cups water
1 tsp garlic salt

First cook rice either in insta pot in rice setting with 2 cups water & 2 cups chicken stock (you can use all water for lower sodium intake) or cook on stove top bring to a boil then lower to low and cover until rice has observed all the liquid. Meanwhile in a sauté pan brown burger and drain grease. Add in the diced onion and celery. Sauté for a few minutes until onions are soft and celery has started to soften. The. Add in the cream of celery and mushroom. Add in heavy cream, 1/2 cup chicken stock and sour cream. Bring to a boil and the. Stir in medium heat until thickens. Once rice is tender drain any remaining liquid of any. (There shouldn’t be though) the. Add rice to a 9 by 13 inch pan and pour sauce and meat over top mix mix well then cover with foil and bake in oven at 375 degrees for 20 minutes remove and enjoy!!!
Appetizers · Grilling · low carb · Lunch · SeaFood · Uncategorized · Veggies

Herby Pesto

mamasheenasLeave a comment
You’ll need:
1 bunch fresh cilantro
2 bunches fresh flat leaf parsley
1 1/2 cup fresh basil
1 cup cherry tomatoes
3 garlic cloves
1 tsp salt
3 tbsp lemon juice
1/4 cup olive oil
3 tbsp water

Throw everything into a a food processor or blender and blend. It should be well blended and a little smooth. If it is t add a little more olive oil and water as needed until becomes a nice consistency. Top into fish or chicken or eat as a side on veggies or crackers! So yummy!!!
Dinner · Lunch · Soups

Black Bean & Butternut Squash Soup

mamasheenas1 Comment

You’ll need:
1 medium whiter yellow onion chopped
3 garlic cloves minced
2 green onions chopped
1 bell pepper diced
2 cups butter nut squash diced into 1/2 inch cubes
1 -15oz can black beans drained and rinsed
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
2 sprigs fresh thyme
1 cup coconut milk
1 cup chicken or vegetable stock
1 kup chopped kale
1/2 tsp cayenne pepper
1 pinch allspice (if you don’t have that okay, but it adds just a little extra warmth to soup)
olive oil
1 cup brown rice cooked
1 avocado for topping (if you would like) 

In dutch oven drizzle with olive oil and heat. Add in chopped onions and bell peppers and cook until tender. Then add in garlic and green onions and cook another minutes to soften garlic. Add in the squash, black beans, seasonings, coconut milk, stock, allspice and cayenne pepper. Stir and bring to a boil.  Reduce heat and simmer for 20 minutes stirring occasionally so it doesn’t burn. Then stir in the kale and simmer another 5-7 minutes until kale is wilted. Serve over brown rice and slice avocado over top for extra creaminess! Enjoy