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Category Archives for Dinner

Green Risotto Recipe

Green Risotto Recipe – A classic Italian risotto recipe using spinach, parsley and basil to turn the rice green while cooking.

Recipe HERE

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Indian Butter Chicken Recipe

The first Indian meal I have for you in the Instant Pot is butter chicken. It’s so incredibly EASY! It’s a coconut-tomato paste base with just TWO spices (they’re mixes, but still). So often Indian food is intimidating just because of how many spices are called for – so I narrowed it down to garam masala and curry powder (did you know curry really just means mix of spices? Now you do!).

Recipe HERE

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Thai Red Curry with Vegetables

The secret to making amazing Thai curries is to use plenty of aromatics (like onion, ginger and garlic), full-fat coconut milk for richness (you won’t regret it!), and just a little bit of rice vinegar and sugar, which add loads of complexity. Readily available store-bought Thai red curry paste adds characteristic Thai flavor and, bonus, it’s vegetarian, too. You can make your own if you’re so inclined, though.

You should be able to find everything you need for this simple curry at a well-stocked grocery store. Feel free to change up the vegetables, as long as you slice them so they’re all pretty small and about the same size. You could try broccoli, cauliflower, mushrooms, diced butternut or sweet potato (which will probably require a longer cooking time), sliced zucchini and/or yellow squash.

Recipe HERE

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TURKEY, CRANBERRY AND BRIE EGG ROLLS

Baked egg rolls stuffed with leftover Thanksgiving turkey, cranberry sauce and a slice of brie cheese! Dip them in sweet and tangy cranberry mustard sauce for a fun appetizer or easy dinner!

Recipe HERE

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THANKSGIVING LEFTOVER SLIDERS

Thanksgiving is definitely a cooking holiday. So give yourself a break and use all those delicious dishes to create gameday sliders the whole can enjoy!

Recipe HERE

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CINNAMON ROASTED BUTTERNUT SQUASH

Cinnamon Roasted Butternut Squash is not only a fabulous side dish for the holidays, but it’s delicious with any meal throughout the season.  Plus, they’re a powerhouse of nutrition in every tasty bite! 

Recipe HERE

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Beef BROCCOLI

Ingredients

  • 1 pound flank steak sliced into 1/4 inch thick strips
  • 3 cups small broccoli florets
  • 1/2 cup beef stock
  • 5 cloves garlic minced
  • 2 tablespoons corn starch
  • 1 tablespoon canola oil

Directions HERE

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THAI CURRY VEGETABLE SOUP

I’m sitting here with a blank screen trying to figure out if I can even accurately describe to you how good this Thai Curry Vegetable Soup is. Maybe I should tell you that I wanted to skip the bowl and just eat it straight out of the pot with the huge ladle as my spoon? Maybe I should admit that I almost wanted to tell my boyfriend that I didn’t cook anything today so I could hide the soup and eat it all myself (no, not really, that’s mean). The point is, this Thai Curry Vegetable Soup is good. So, so, so good. That paired with its simplicity and ease of preparation means there’s a good chance I’ll want to make this about once per week. I probably shouldn’t be eating that much coconut milk, but I’m sure I’ll find some way to rationalize it.

Ready in about 30 minutes!

 Recipe HERE

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3 Chili Recipes

Nothing says fall comfort food like a bowl of chili. For your next get-together, ladle out these hearty variations packed with root veggies and robust Mexican-style flavors.

INGREDIENTS:

  • 2 tbsp coconut oil
  • 1 lb ground turkey
  • ½ tsp smoked or seasoned sea salt
  • 8 scallions, thinly sliced
  • 4 carrots, diced
  • 4 stalks celery, diced
  • 1 habanero, seeded and minced
  • ½ cup chopped cilantro
  • 1 28-oz can diced tomatoes in juice
  • 2 cups (16 oz) low-sodium chicken broth
  • ¼ cup shredded cheddar cheese

Read more HERE

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Cream of Chicken and Rice Florentine

This easy one-pot comfort-food dinner is made with fresh and healthy ingredients.

Ingredients

  • 2 tablespoons olive oil
  • 1 pound skinless, boneless chicken breast halves
  • 1½ cups finely chopped onions (about 3 medium onions)
  • 1 (8 ounce) package fresh mushrooms, sliced
  • ½ cup shredded carrot (1 medium)
  • 1 tablespoon bottled minced garlic
  • ⅓ cup long-grain rice, uncooked
  • 1 (14 ounce) can reduced-sodium chicken broth

Full recipe HERE

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VEGETABLE BEEF SOUP

This vegetable beef soup recipe is a classic — full of tender steak, lots of veggies, and delicious flavor!

INGREDIENTS:

  • 2 tablespoons olive oil
  • 1.5 pounds sirloin steak, or beef stew meat (or whatever lean steaks are on sale!), cut into about 1″ cubes
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 lb. potatoes (I like Yukon Gold), diced and (if desired) peeled
  • 8 cups beef stock

Full recipe HERE

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BLACK BEAN & QUINOA CHILI

Meat lovers, I am sorry, but this recipe is meatless.

Ingredients

  • -3 can black beans, low sodium, rinsed
  • -1 cup quinoa, uncooked, rinsed
  • -3 cups vegetable broth, low sodium
  • -2 cups water
  • -1 can hominy or yellow sweet corn, rinsed
  • -1 can diced tomatoes
  • -1 tablespoon fresh cilantro, chopped
  • -1 poblano pepper, finely diced

Try this yummy recipe HERE

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Zucchini Turkey Meatballs

Got Zucchini?

If you have a garden or you’re part of a CSA (Community Supported Agriculture), you most likely are looking for new ways use up your zucchini. I know I am!  These Whole30 friendly Zucchini Turkey Meatballs are fast-and-easy to make, made with just 6 ingredients, delicious and freezer-friendly. I recommend you double the recipe so that you’ll have yourself a quick and easy meal stocked away for the future.

Recipe HERE

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One Pan Autumn Chicken Dinner

Ingredients

  • 4 – 5 (6 – 7 oz) bone-in, skin on chicken thighs

  • 4 Tbsp olive oil , divided
  • 1 1/2 Tbsp red wine vinegar
  • 3 cloves garlic , minced
  • 1 Tbsp each minced fresh thyme , sage and rosemary, plus more for serving
  • Salt and freshly ground black pepper
  • 1 large sweet potato (peeled if desired), chopped into 3/4-inch cubes
  • 1 lb Brussels sprouts , sliced into halves
  • 2 fuji apples , cored and sliced into half moons about 3/4-inch thick
  • 2 shallot bulbs , peeled and sliced about 1/4-inch thick
  • 4 slices hickory smoked bacon , chopped into 1-inch pieces
 Directions HERE

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