Category: Lunch

Chicken · Dinner · Lunch · Salads & Blossom Bowls

Burrito Bowl

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2 chicken breast diced into 1 inch cubes
1 small yellow onion diced
1 cup uncooked rice
1- 14.5 can diced tomatoes, drained
1- 15oz can of black beans, drained and rinsed
1/2 tsp garlic powder
1/2 tsp chili powder
1 tsp cumin
2 1/2 cups chicken broth
2 cups shredded cheese
salt and pepper 

Toppings:
2 diced roma tomatoes
diced green onions
sour cream
salsa 

Directions:
Dice chicken into 1 inch cubes. In a saute pan began to saute diced onions. Then add chicken and began to brown drizzle a little olive oil on bottom of pan and add a little salt and pepper. You don’t need to cook clear through but began to brown about 4-6 minutes.
Then push to side of pan and add in uncooked rice. Brown for 2 minute. Don’t SKIP this step. This takes out some of the starch content so you dont end up with mooshy rice.
Add in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.
Bring to a boil. Then cover and simmer on low heat for about 20 minutes or until rice is tender.
Add salt and pepper to taste. 

Chop veggies for topping options and serve with sour cream and salsa.
Enjoy! 

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

Strawberry Avocado Chicken Salad

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Ingredients:
4 chicken breast
1 tbsp oregano
1 tbsp basil
salt and pepper
olive oil (drizzling pan)
4-6 cups fresh spinach
1 pack strawberries 8-10 sliced
1/2 cup sliced almonds
1/4 cup feta cheese
1 avocado diced
Raspberry or strawberry vinaigrette 

Chicken-
Season chicken evenly with oregano, basil and salt and pepper. Then heat a suate pan drizzled with olive oil and brown both sides about 4 minutes per side. Reduce heat and finish cooking chicken until it is cooked clear through. 

For salad wash spinach and place into serving dish.
Was hand cut tops off of strawberries and slice.
Dice avocados and add to dish.
Add almonds and feta cheese. 

When chicken is done let cook a few minutes then slice chicken and place on top of salad. When ready to serve pour dressing over salad and chicken then serve.
Enjoy! 

Appetizers · Lunch · Salads & Blossom Bowls · Side Dishes · Veggies

Roasted Butternut squash & cranberry

mamasheenas1 Comment
You’ll need:
1 medium butternut squash
2 cups fresh cranberries
2 tsp cinnamon
2 tsp dried thyme
2 tsp giner
1 tsp salt
1 tsp pepper
Olive oil
Fresh thyme
1/4 c feta cheese

First cut squash into bite size pieces. Then place into a bowl and drizzle with olive oil. Add all seasonings and toss well. Add in cranberries and toss again. Line a baking sheet with tin foil and spray with cooking spray. Pour everything into sheet pan and bake for 30-40 minutes @375 until squash is tender and cranberries have bursted. Remove and let cool a few k mi united and transfer to serving platter. Drizzle with a little more olive oil, Add the feta cheese and top with fresh thyme. Enjoy!!

Dinner · Low Carb Dish · Lunch · Veggies

Quinoa Stuffed Peppers

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Youll need:
4-6 bell peppers seeded 
1 lb hamburger or turkey burger 
2 cups quinoa
2 tbsp olive oil
3 garlic cloves minced
1 carrot peeled and diced small 
1 can baby corn drained 
1 cup fresh green beans diced small 
1/2 onion diced 
salt and pepper 

Directions:
In a large skillet over medium heat brown burger. Drain and then add in carrots, onion, green beans, baby corn and garlic. Season with slat and pepper and satue for about 5 minutes until vegetables are soft.
Cook quinoa as directed. 
Increase heat too high in skillet and add the cooked quinoa and stir until combined. 

For peppers chop the tops off and remove insides. fill the peppers with the quinoa mixture. Place into oven preheated at 325 for 25-30 minutes until peppers are soft. For the last 5 minutes remove and top with colby cheese and then return to oven. Enjoy! 
Don’t forget to post your picture into the FACEBOOK GROUP to WOW everyone!

Chicken · Dinner · Lunch · Meat · Soups · Uncategorized

Gumbo

mamasheenas1 Comment

You’ll need:

1 large chicken breast cooked and diced

2 links smoked sausage cut into 2 inch slices

1 lb uncooked shrimp tail on

1 cup celery

4 garlic cloves minced

1/2 pablano pepper diced

1 yellow onion diced

1 tsp dried thyme

1 14oz can diced tomatoes

1-2 Cajun style flavor cube McCormick (in seasoning isle)

6 cups water

1/4 cup flour

1/4 cup butter

Green onions chopped

2 cups uncooked brown rice

First chop all veggies and slice meats. In a Dutch oven add in chopped onions and minced garlic and drizzle with olive oil. Sauté until soft the. Add in chopped pepper and celery. Cook for a few minutes until they are soft then remove and place into bowl. Add in butter and melt and then slowly add in the flour and make a past. As soon as paste forms add in water slowly stirring until you have all water in. Add flavor cube and stir. Start with one cub and once gets boiling taste of you need to add a second one do that after it has been boiling for at least 10 minutes. Add in all veggies, seasoning, can tomatoes, cubed chicken and sliced smoked sausage. (Don’t add shrimp at this time) Bring everything to a boil and let boil for 12-15 minutes stirring occasionally. Cook rice as directed separately. After boiling for 15 minutes add in shrimp and boil another 3-5 minutes remove from heat. If it doesn’t have enough spice you can add some Cayenne pepper and salt and pepper to taste. Then to serve place rice in bowl and top with gumbo sprinkle on chopped fresh green onions and enjoy!!!

Appetizers · Lunch · Side Dishes · Veggies

Cranberry Jalapeño Hummus

mamasheenas1 Comment

You’ll need:

1 15.5 oz can garbanzo beans (chick peas)

1 14 oz can whole cranberry sauce

2 jalapeños

Salt

1 tbsp olive oil

4-6 tbsp water

First drain and rinse the garbanzo beans. Then pour into blender or food processor. Slice the tops off the jalapeños and cut in half and place into processor. The. Add in 3/4 cup while cranberry sauce. Add the olive oil and 5 turns of salt. Turn on pulse and began to mix it all together. It will be thick add in water one tbsp at a time until a nice smooth texture. Then enjoy! Use as a dip with bread or crackers or use as a spread in sandwiches! Turkey with cheddar cheese, arugula and the spread o. A pita pocket is amazing!!!

Dinner · Lunch · Meat · Uncategorized

Hamburger skillet

mamasheenasLeave a comment

You’ll need: (this makes two meals so throw one in your freezer)

2 lbs burger

2 15.5oz cans diced tomatoes

1 bag frozen mixed veggies

1 medium yellow onion diced

2 cups beef stock

1 tsp dried thyme

1 tsp dried oregano

1 tsp garlic powder

Salt and pepper to taste

1 lb grated mozzarella

2 tbsp dried parsley flakes

Directions:

Brown burger and drain. Dice onions and add to skillet and sauté until onions are tender. Then add the canned tomatoes, frozen veggies and beef stock. Bring to a boil and add in spices. Let simmer for 5 minutes. Place half the mix in a freezer container and cover with half the mozzarella cheese and sprinkle with parsley. (Cover with foil and freeze for a crazy night you don’t have time to cook)

With remaining mix in pan spread even and cover with cheese and sprinkle with parsley place under the boiler just u til cheese is melted . Serve with garlic bread and side salad! Enjoy!

low carb · Low Carb Dish · Lunch · Soups · Veggies

Sausage & kale soup

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You’ll need

2 15.5 cans green northern beans

1 lb sweet or spicy Italian sausage

1 medium onion diced

3 garlic cloves minced

6 cups chicken stock

1 15.5oz can diced tomatoes

6-8 baby carrots chopped

4 cups fresh kale chopped stem removed

1 cup fresh grated Parmesan cheese

1 baguette sliced and toasted

First add sausage to a Dutch oven and brown. Dice onion and garlic and add to pot. Sauté until they soften. Then add in the chicken stock, beans, tomatoes, and carrots. Bring to a boil and let boil 5-7 minutes. Then add in the kale and let boil 5-7 minutes longer. Reduce heat and let simmer while you slice baguette. Place into a sheet pan and drizzle with olive oil and place into oven at 400 degrees for 5-7 minutes until they began to brown. Remove and serve with soup. Ladder soup into bowl and top with cheese. Serve with bread! Enjoy!

Dinner · Lunch · Meat · Soups · Uncategorized

Honey Soy ham steaks & black eyed peas

mamasheenasLeave a comment

You’ll need:

2 ham steaks

1 small sweet onion diced

4 garlic cloves minced

4-6 tbsp olive oil

4 cups fresh chopped kale stem removed

3 cups cooked black eyed peas

Salt and pepper

1/4 cup maple syrup

2 tbsp brown sugar

1 tbsp soy sauce

First drizzle pan with olive oil. Heat and place ham steaks one at a time into pan. Heat each side about 3-4 minutes in high medium heat and brown both sides of ham steaks. Remove and set aside.

Chop onion and garlic and add to pan. (If there is chared pieces in pan remove and add a little more olive oil so your not burning)

On medium heat cook onions and garlic until soft. Add in salt and pepper to taste. Then add in kale, heat until kale is wilted. Then move to side of pan and add black eyed peas and cook on high for 1-2 minutes to brown peas just a little. Remove and pour onto serving tray.

Mix honey, brown sugar and soy. Add steaks back into pan and pour sauce over steaks turn steaks and cook another 3-4 minutes until sauce is bubbling and begans to reduce. Then place steaks over the peas and kale. Pour sauce over top of steaks and beans. We’ve hot. Enjoy!!