Category: Lunch

Dinner · Lunch · Soups

Zupa with kale

mamasheenasLeave a comment

You’ll need:

1 pound Italian sausage (mild or hot) ground

2 large diced potatoes (whatever you have in hand) about 2 cups or a little more

1 medium onion diced

3 garlic cloves minced

1/2 red pepper chopped

3 cups kale

4 cups chicken stock

2 1/2 cups 2% milk

4 tbsp butter

3 tbsp flour

1 tbsp red pepper flakes

1/2 tsp fennel seeds (not a must but yum)

Salt and pepper to taste

First brown the sausage until cooked then place into bowl and set aside. Then to skilled drizzle with olive oil and add diced onions and garlic and sweat until soft then add the peppers. Drop in butter and flour and stir until a thick Rue. Immediately add chicken stock 1 cup at a time until the flour mix is smooth with broth. Add in potatoes, cooked sausage and-seasonings. Bring to a boil and boil for 7 minutes to soften diced potatoes. Then add in kale and milk, bring to a simmer. Salt and pepper to taste and serve with crusty herb toast and Parmesan cheese! Enjoy!

This is a perfect soup to freeze for later if you have left overs!

Appetizers · Lunch · SeaFood

Salmon Spread or Dip

mamasheenasLeave a comment

You’ll need:

6oz smoked salmon flakes

8oz cream cheese

3 tbsp sour cream

1 tbsp horseradish sauce

1 tbsp lemon juice

3 tbsp fresh dill chopped

1 tsp garlic salt

2 1/2 tsp capers

Out all I gradients I to food processor and pulse until smooth if it’s to thick add a little milk to thin out as needed. Add salt or more dill to taste. Setviecwith crackers or bead. If you want a yummy bite of heat stuff jalapeños with his dip and bake until hot! Enjoy!

Appetizers · Dinner · Lunch · SeaFood

Seafood flatbread pizza with basil sauce

mamasheenasLeave a comment

You’ll need:

I cup thawed baby’s scallops

12-16 peeled uncooked shrimp

2 tbsp butter

1/2 cup feta cheese crumbles

1/3 cup diced red pepper

1/2 cup arugula

Red onions sliced

1 handful fresh basil (6-8 big leaves)

1/2 cup olive oil (for sauce) more for drizzling

1 tbsp lemon juice

1 garlic clove

1/2 tsp salt

1/2 tsp oregano dried

1/3 tsp basil dried

1/3 cup Parmesan cheese sliced

2 slices flat bread

First heat oven to 450 degrees. Place flat bread into pan and drizzle with olive oil and sprinkle with dried basil and oregano (a little garlic salt also if you would like) bake for about 5 minutes to help get a little crispy.

Make sure shrimp and scallops are thawed, drained and dried well. Then sprinkle seafood with garlic salt, basil, oregano and red pepper flakes (only if you like a little heat add pepper flakes) Then in a sauté pan heat butter and olive oil, pour in shrimp and scallops and cook until shrimp is nice and pink and scallops start to get a little browning on outside. Remove from heat and place into bowl.

For veggies chop some red onion and red peppers about 4 tbsp of each and add to sauté pan and let heat to bring out flavor.

For sauce in a food processor add 1/3 cup olive oil, handful of basil, 1 tbsp lemon juice, 1 garlic clove and a sprinkle of salt. Blend until smooth. Taste and season to liking.

To assemble take heated flat bread and then spoon on the sauce, add the sautéed veggies to top the. Top with a handle full of arugula, a handful of feta cheese then seafood. Then top with fresh sliced veggies, a few more pieces arugula and cheese. Place into oven for about 7 minutes until the bread is crispy, cheese is melted and veggies cooked. Remove and drizzle a few tbsp of basil dressing, top with fresh Parmesan and arugula and enjoy! For left overs wrap in tin foil and keep in fridge to re heat open tin foil bake at 400 until heated and enjoy all over again!

Dinner · Lunch · SeaFood

Stuffed salmon with lump crab and white wine risotto

mamasheenasLeave a comment

You’ll need

4- 4oz slices salmon

1 1/2 cup lump crab meat

1/2 diced yellow onion

1/3 cup diced celery

1/3 cup diced roasted red pepper (optional

1/3 cup mayo

1 tbsp lemon juice

1 tsp red pepper flakes

Salt and pepper

1/3 cup white wine

1 tsp lemon juice

2 tbsp butter

(Risotto)

1 cup Arborio rice

1 cup white wine

1/2 cup diced onion

2 garlic cloves minced

2 cups chicken stock

For risotto I made in my pressure cooker. If you don’t have one follow direction for stove top direction on rice package. (But use the wine and chicken stock instead of water) on sauté mode of pressure cooked drizzle with olive oil and add in 1/2 cup diced onions and two cloves chopped garlic and sauté until tender. Then pour in chicken stock and white wine. Put lid on and set pressure cooker for 18 minutes. Cook. Add Parmesan cheese if you would like when serving along with fresh parsley for garnish.

In sauté pan sauté 1/2 diced onion, 1/3 cup celery, and 2 minced garlic cloves. Sauté in a little olive oil until tender then place into a mixing bowl. Pour in lump crab meat, 1/3 cup mayo, chopped roasted red peppers and season with salt, pepper and red pepper flakes if you want a little bite of heat. Add in a tsp lemon juice and mix. Take the salmon and lengthwise make a slit down center to stuff crab.

Salt and pepper top of salmon and then stiff the crab mix into center of each salmon roughly 1/3 cup of mix per each salmon piece. In the same sauté (makes sure oven safe) place the salmon strips stuffed with crab and began to cook for only a minute or so. Add 2 tbsp butter, 1 tsp lemon juice and 1/3 cup white wine and mix in pan. Then place salmon into preheated oven at 425 and bake for 15 minutes until salmon is cooked through and top vegans to brown. Squeeze fresh lemon over top and serve.

To plate place a spoonful of risotto in plate then place salmon on top, garnish with fresh parsley, red pepper flakes and a lemon wedge. enjoy!!

Appetizers · Dinner · Dressings & Marinades · Lunch

Salad Dressings & Marinades

mamasheenasLeave a comment

Avocado cilantro:

1 avocado

1 garlic clove

1/4 cup fresh cilantro

1 tbsp lime juice

A pinch of salt (1/4 tsp)

1/4 cup olive oil

1/4 cup sour cream or Greek yogurt

2 tbsp water (more if needs more thinning)

Put all ingredients into food processor or blender and blend until creamy smooth. Keep in air tight container for up to 4 days in refrigerator.

Red wine vinaigrette:

1/3 cup red wine vinegar

1/2 cup olive oil

1 tsp salt

1 tbsp honey or guava

Put all ingredients into mason jar and shake shake shake! Put over table salads!

Balsamic Vinaigrette:

1/3 cup balsamic vinegar

1/2 cup olive oil

1 tsp sugar

Put ingredients Into mason jar and shake shake shake! Enjoy!!

Appetizers · Lunch · Salads & Blossom Bowls

Mixed chicken salad

mamasheenasLeave a comment

You’ll need:

4 cups cooked and diced chicken

1 cup miracle whip

4 tbsp white vinegar

3 tbsp whole grain mustard

1/2 cup chopped dried cranberries

1 cup chopped celery

1/2 cup diced red onion

1 tsp black pepper

2 tsp salt

Chop chicken into little cubes. Add to a bowl and mix all ingredients in. Mix well until sauce is creamy try not to smooth chicken to much though. Then let sit in refrigerator 30 minutes to let flavors meld together. Will make 8 1/2 cup servings. Serve in pita bread, on a sandwich, or top of a salad. Enjoy!

Appetizers · Dressings & Marinades · Lunch · Salads & Blossom Bowls · Side Dishes

Roasted Garlic Hummus

mamasheenasLeave a comment

You’ll need:

1 can 12oz garbanzo beans or chick peas

4 tbsp of olive oil

2 tbsp water

4 roasted garlic cloves

1 tsp garlic salt

Parsley for garnish

First you will need to drain the garbanzo beans and rinse. Then pour into a food processor (or bowl if mixing by hand) pour in olive oil. (I use the oil that I keep my roasted garlic in, in the refrigerator) add in 4 cloves garlic, garlic salt and pulse. With a spatula push down and keep pulsing until all mixed. While pulsing add in 2-4 tbsp of water. Start with 2 it should help become a smooth texture. That’s is! Serve on a sandwich use as a dip with pita chips or if your like me just eat by the spoonful!! 😊 Enjoy!

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

Bean Taco dip

mamasheenasLeave a comment

You’ll need

1 can refried beans

1/2 cup sour cream

6 oz cream cheese

3 tbsp taco seasoning (1/2 pack)

1 small red onion diced (1/2 cup)

1 small red pepper diced (1/2 cup)

1/2 cup diced black olives

1 cup shredded mixed cheese (your choice)

2 cups shredded lettuce

1/2 cup cilantro

1/2 cup pomegranate seeds for topping

In skillet or microwave heat refried beans until soft. Add in sour cream and mix well. Add 1/3 cup shredded cheese and stir together until bubbling on stove or melted in microwave. On bottom layer of pan 6 by 6 inch pan or round glass bowl spread out bean mix. In a separate bowl heat cream cheese until soft and mix in taco seasoning until smooth. Layer on top of beans (saving 2 tbsp for topping) next add diced veggies in layers. Top with cheese then shredded lettuce. Sprinkle cilantro and pomegranates on top, dollop top with remaining cream cheese mix. Serve with tortilla chips! Enjoy!

Chicken · Dinner · InstaPot · Low Carb Dish · Lunch

Quick shredded chicken (Mexican chicken)

mamasheenasLeave a comment

You’ll need:

4 medium chicken breast (4 cups shredded)

1 yellow onion diced (1 cup)

1 packet taco seasoning

1 tbsp garlic salt

6 tbsp butter or bacon grease

Salt and pepper

1/2 cup fresh Cilantro

I like to buy bulk packs of chicken and cook in bulk. So when I buy a big pack of chicken for the week I will pre cook the chicken, leave some whole and shred some. I freeze them and take them out when needed for fast cooked chicken. You can also place chicken in pressure cooker and set to 8-10 minutes and cook chicken, remove and shred.

Once you have shredded chicken your almost done. In a sauté pan add butter or bacon grease to pan and sauté onions until translucent. Add the chicken to pan and 1/2 cup chicken broth. (When I freeze pre made chicken I freeze broth with it 😉) or just use boxed broth. Add in taco season packet, garlic salt and chopped cilantro. (Keep some for garnish) let simmer for 4-6 minutes for seasoning to meld with chicken. Salt and pepper to taste. To keep warm for serving(tacos, use for nachos, or burritos) place into crock pot on low! Enjoy

I like to have a taco bar for easy parties. Serve with shredded lettuce, grated cheese, diced tomatoes, sliced jalapeños, sliced back olives, salsa, sour cream and cilantro. Can also serve a side of beans and rice! 😉