Category: Salads & Blossom Bowls

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

Ahi tuna tacos

mamasheenasLeave a comment

You’ll need:

4-6 Ahi tuna steaks

Marinade

4 garlic cloves chopped

1/4 cup soy sauce

1/2 cup olive oil

Ginger slices and 2 tsp ginger juice

4 tbsp lemon juice

4 tbsp orange juice

Mix and put tuna in for 20 mins or longer

For slaw:

2 cup Red cabbage sliced into ribbons

1/3 cup Carrots sliced long way

3 tbsp red wine vinegar jalapeños infused

2 tbsp sriracha

1/3 cup mayo

Mix well

For tuna:

Drizzle cast iron pan with olive oil

And drop tuna into pan and sear each side

When ready to flip pour a little of the marinade on top of tuna and then flip and sear other side. Remove and slice thin.

To assemble

Heat flour tortilla then place slaw, place 3 sliced tuna and sprinkle sesame seeds if you would like. Then On side add sprouts, ginger and feta cheese. Enjoy!!! Seriously mind blowing!

If you would like extra sauce maid mayo with sriracha to taste and top!

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

Mediterranean turkey meatball

mamasheenasLeave a comment

You’ll need:

2 pounds ground turkey

1 medium zucchini shredded

1/4 Chopped black olives

1/4 cup Diced red onion

1 4 oz container Crumbled feta cheese

1 tbsp Oregano

1 tbsp basil

1/2 tsp garlic salt (sub garlic powder if cutting salt)

Chopped Fresh parsley(3-4 tbsp)

3 minced garlic cloves

For sauce:

1/2 cup plain Greek yogurt

1/2 lemon squeezed

1 grated garlic clove

1 tbsp dill weed

Salt/pepper to taste

Let sit at least 10 minutes before topping meatball with sauce.

In bowl mix all ingredients together except minced garlic leave that aside. When well combined roll mixture into 1 inch balls and place into a dish. Layer pan but don’t over crowd. Sprinkle garlic over top of meatballs and place into oven at 400 degrees for 15 minutes. Drain out liquid that has accumulated in pan. Put oven onto broil, high setting. Broil meatball until top is golden brown about 3-5 minutes. Remove and cool. Top with tetrazzini sauce and enjoy.

I like to eat on top of salad so greens, chickpeas, cucumber, tomatoes, black olives and feta cheese. Add a balsamic vinaigrette and you have yourself one amazing healthy dinner or lunch!

Hint: these are great for freezing and using for those crazy nights you need dinner fast!

Appetizers · Dinner · Dressings & Marinades · Lunch · Salads & Blossom Bowls

Bruschetta

mamasheenasLeave a comment

You’ll need:

Italian bread sliced

7 Roma tomatoes seeded

3 large basil leafs rolled & chopped

1 tsp garlic minced fresh

1/2 cup balsamic vinegar

1/4 cup sugar

That’s it. So chop tomatoes into quarters and then run finger through the guts and get rid of the seeds and extra juices. Then chop and place into bowl. Add chopped basil and garlic and sprinkle with salt, stir and let sit for 20 minutes. Take the bread and slice into 1/4 inch thick and butter both sides and brown until crispy. Set aside. In a pot bring balsamic and vinegar to a boil and stir until it starts to thicken will take about 12 minutes. Pour into a small container to drizzle. To assemble take toast and place on plate add tomato mixture and then drizzle with glaze eat as soon as you assemble. Enjoy!

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

Refrigerator dill pickles

mamasheenasLeave a comment

You’ll need:

3 Mason jars

4-5 Cucumbers cut into Spears

12 sprigs Fresh dill

1 tsp Red pepper flakes

3 garlic cloves

1 tbsp peppercorns

1 cup white vinegar

2 cups water

1 tbsp Pickling salt

Make sure to wash jars if they are new. In a kettle bring vinegar, water and salt to a boil and mix until salt is dissolved. In each mason jar add 3-4 sprigs dill, 1 tsp hot pepper flakes, 1 clove garlic smashed and 1 tsp peppercorns. Next fill jars with speared cucumbers until packed tightly. Then pour liquid mixture over top until fill to brim. Place lids on tight and place into refrigerator. They are ready to eat in 24 hours! They are crispy, full of yummy flavor and will be gone in no time! Enjoy!

Appetizers · Dinner · Grilling · PASTA · Salads & Blossom Bowls · Side Dishes

Portabello stuffed mushrooms

mamasheenasLeave a comment

You need

3-6 portabello mushrooms

2 15 oz Alfredo sauce jars

3 cloves garlic

2 cups Cous cous

Olive oil

Fresh parsley

Red pepper either roasted or you roast

Fresh Parmesan cheese 1/2 cup and a little more for toping

Fist take mushroom and remove stems then brush with olive oil and sprinkle with garlic salt and bake @400 degrees for 5 minutes. Cook cous cous as directed and set aside. chop the stems of the mushrooms, 1/2 white onion and garlic cloves and sauté in olive oil. Once veggies are tender add to cous cous along with 1/2 cup Parmesan cheese and salt/pepper to taste. Take cous cous mixture and top mushrooms then top with Parmesan cheese and broil until cheese is crispy on top. Remove and top with roasted red peppers and fresh parsley. Enjoy!

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

Beer cheese dip

mamasheenasLeave a comment

You’ll need:

Sour dough round loaf

2 tbsp butter

3 tbsp flour

3/4 cup milk

3/4 cup beer (I used an IPA)

1 tbsp Dijon mustard

3 cups sharp cheddar cheese graded

1/2 tsp garlic powder

1/4 tsp Cayenne pepper (for a little kick)

First in skillet melt butter and slowly add in flour and mix. Then add milk slowly a few tbsp at a time until smooth and bubbling only add 1/2 cup to start. Then add in bear and bring to bubbling about 4 minutes. Once starts to thicken and bubble add in Dijon, garlic powder and cayenne. Stir continuously and one cup at a Time add cheddar cheese until melted and smooth. To keep warm leave on low heat.

For bread bowl cut top off and hollow out middle. You can save the middle of the bread for dipping also! On a sheet pan set hollowed out bread bowl and top drizzle with olive oil and sprinkle garlic salt place into over at 400 degrees until bowl is crispy and starting to brown. Then add cheese mix to bowl and serve with your choice of veggies, meats, crackers or bread! Enjoy 😉

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

California spicy crab

mamasheenasLeave a comment

8 oz Lump crab meat

English cucumber

Chives

4 tbsp Light mayo

1tbsp Sriracha

Sprinkle Sesame seeds

1 tsp Soy sauce

1 bunch Ginger

Salt/pepper

First take crab meat and put into bowl add mayo, sriracha, pinch of salt and paper & a dash of soy sauce. Cut some of the cucumber into small chicks and add to bowl along with a few chives. One small palm full of each should be great. Mix and set aside. Take remaining cucumber and slice, set into tray and then take a tsp. And spoon crab onto cucumber. The. Sprinkle sesame seeds on top and top with chives. Serve with shaved finger and soy sauce for dipping! Enjoy!

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

Everything bagel & Avocado mash

mamasheenasLeave a comment

You need:

everything bagel

Red onion

English cucumber

Cherry tomatoes

Avocado

Salt/pepper

First put on a pot of water to boil, once boiling add egg and boil for 4-5 mins remove and run cold water over top until cool. Set aside. Take one avocado and remove skin and put. Put into bowl and mash, add salt/ pepper to taste you can add a splash of lemon if you would like for freshness. Then chop cherry tomatoes in half, slice red onion and cucumbers. Spread avocado on top of toasted bagel, add onion, you can top with cucumber and tomatoes also! So yummy and crunchy last peak egg and set on top of bagel and veggies! Salt and pepper and enjoy this delicious protein packed breakfast!!!

Appetizers · Dinner · Dressings & Marinades · Grilling · Low Carb Dish · Salads & Blossom Bowls · SeaFood · Side Dishes · Veggies

Shrimp and veggie kale salad

mamasheenasLeave a comment

First you will need to cook shrimp

Heat a pan with

5 pads of butter add 5 cloves garlic, 1 tsp basil and one tap oregano and 1/2 tsp garlic salt. One hot and melted add shrimp until they are cooked and butter starts to carmelize and stick to shrimp remove from heat and set aside.

Chop 2 cups kale and one romain lettuce mix in bowl and drizzle with olive oil and salt and pepper to taste, slice fresh radishes and place on top of kale mix, slice avocado and place on top sprinkle poppy seeds on top, add fresh tomatoes and then steamed green beans with fresh Parmesan. Add shrimp to salad and top with ceased vinaigrette dressing (I picked this up at Aldis) mix and enjoy!!