Category: Recipes

I first read about these salmon cakes over at Musings of a Housewife last month and finally gave them a try last week a (and again last night). Matt and I love them! Noah and Ezra are the true test of any recipe though. Their opinions? On their plates absolutely would not try, but off of mommy’s plate some of the best food they have ever eaten. Ezra even ate the leftovers with me for lunch today.

If you are like me and often just read the ingredients’ list to make sure you have everything and the instructions while you are prepping dinner, I’ll give you a heads up. You have to chill the cakes for 20 minutes before you cook them.

Salmon Cakes

Ingredients:
1 (14.75-oz) can salmon
1/4 red pepper, small diced
1/4 onion, minced
1 egg
1/2 cup bread crumbs
1 Tbsp Worcestershire sauce
1/4 tsp pepper
1/2 tsp salt
1/4 cup shredded cheese (cheddar or other)
2 Tbsp chopped fresh parsley (or 1 tsp dried)
2 Tbsp flour
1/4 cup butter
3 Tbsp olive oil

Instructions:
1. Saute onion and red pepper in olive oil/butter.  Let it cool.
2. Combine salmon, egg, bread crumbs, sauce, cheese, parsley, salt and pepper. Add onion and red pepper and mix well.
3. Form into four patties.  Dust lightly with flour.  Chill for 20 minutes. (The chilling is important. Otherwise they fall apart.)
4. Heat butter and olive oil in skillet on med-high heat and cook patties until browned on both sides, about 10 minutes.  Drain on paper towels and serve with veggie. (I’ve never drained them and haven’t found them to be overly oily when I cook them. I don’t think I used a 1/4 of butter and 3 tablespoons of olive oil though.)

I made this recipe tonight and Matt and I loved it, the boys didn’t care, but lately they haven’t liked dinner at all, not even old favorites.

Portobello Mushroom and Bell Pepper Sloppy Joes

3 Tbsp. extra-virgin olive oil

2 cloves of garlic, chopped

1 each small green and red bell pepper, cored, seeded, and thinly sliced

1 yellow onion thinly sliced

1 pound portobello mushrooms, wiped clean, black gills scraped out and discarded, and thinly sliced

Salt and pepper

1 cup tomato sauce

2 Tbsp. tomato paste

1 Tbsp. Worcestershire sauce

2 tsp. chopped fresh oregano (I didn’t have)

1/2 tsp. Tabasco sauce (didn’t have, so I used Louisiana hot sauce)

4 whole wheat hamburger buns

1.  Heat 2 Tbsp. oil in a large skilled over medium-high heat.  Add garlic, bell peppers, and onion; cook, stirring, until softened, about 10 minutes.  Add rest of oil and mushrooms; toss well.  Cook, stirring occasionally, until mushrooms are soft and liquid is absorbed, 8 to 10 minutes; season with salt and pepper.

2. Reduce heat to medium.  Add tomato sauce and paste, Worcestershire, oregano, Tabasco, and 3/4 cup water; stir well.  Cook, stirring often, to thicken, about 10 minutes; season with salt and pepper.

3.  Spoon mixture inside hamburger buns.

I made this recipe the other night and Ezra devoured it and Noah ate it.  The best part about it, lots of veggies!  They ate the veggies with no issues, possibly because they didn’t realize they were there.

Rotini with Marinara, Broccoli, Carrots, and Peppers

Good Housekeeping October 2008

12 oz. rotini or penne pasta

1 bag (12 oz) broccoli florets (I had some fresh that I just steamed and added at the end)

1 Tbsp. olive oil

2 med. carrots, thinly sliced

1 sm. onion, chopped

1 lg. red pepper, chopped

2 c. marinara sauce

3 oz. sliced pepperoni, cut into slivers (we skipped so it was a vegetarian dish)

1/4 c. loosely packed fresh basil leaves, thinly sliced (oops forgot to buy, would have been yummy)

1/3 c. freshly grated Parmesan cheese

1.  Heat large covered saucepot of salted water to boiling on high.  Add pasta and cook as label directs, adding broccoli to saucepot 4 minutes before pasta is done.

2.  Meanwhile, in deep 12 inch nonstick skillet, heat oil on medium 1 minute.  Add carrots, onion, and pepper; cook 8 minutes or until tender, stirring occasionally.  Stir in marinara sauce and pepperoni; cook 2 minutes to heat through.

3.  Drain pasta and broccoli; stir into skillet with marinara mixture.  Sprinkle with basil.  Serve with Parmesan.

I made this recipe the other night and it is yummy. Ezra ate just the squash, and Noah ate mostly squash with a few noodles.

Butternut Squash Casserole
Parents Magazine

1/2 butternut squash, peeled and cut into 1/2″ cubes (2 cups) Okay I don’t know about you, but what the heck would I do with the other half of the squash? I just buy a small/medium one and use the whole thing, also they have really thick skins so I don’t peel, I chop in half and then use my melon baller.

2 tsp. olive oil
1/4 tsp. salt
1/2 lb whole wheat elbows, I found quinoa elbows at Whole Foods in the bulk food section
2 Tbs. butter
2 Tbs. Flour
1 1/4 cups reduced-fat milk
1 3/4 cups low-fat, white cheddar cheese shredded and divided (1.5 cups and .25 cups)

1. Preheat oven to 375°F. Toss squash with oil and salt on a foil-lined tray. Bake for 20 minutes or until tender, set aside.
2. Cook pasta for 2 minutes less than package directions; drain and place in a bowl with squash. Meanwhile, melt butter over low heat. Whisk in flour; cook for 2 minutes.
3. Slowly whisk in milk. Bring mixture to a boil then simmer for 3 minutes, stirring occasionally. Add 1.5 cups of cheese stir until melted. Stir cheese sauce into pasta and squash.
4. Spoon into 6 greased, individual ramekins. Sprinkle remaining cheese. Bake 10 minutes. Okay I don’t have ramekins so I bake in a 8 x 8 pan.

Nutrition per ramekin 330 calories; 17g protein; 13g fat (7g saturated); 39g carbs; 3g fiber; 329mg calcium; 2mg iron (mine would be slightly different since I used quinoa instead of whole wheat)

I have been on a huge hummus kick for the last several months. Serious addiction is more like it. Needless to say I was thrilled the other day when Erica posted this recipe.

(I know totally lame to just link for a NaBloPoMo, but it has been a long and tiring day)

This is loosely adapted from a chicken enchilada recipe that I had.  I left out several ingredients, including the chicken, a jalapeno, and olives, so if you want to add those in feel free, but Matt and I like it just the way I made it, easy and simple.

4-6 – 10″ tortillas, depending on the size and shape of your crock

2 – 16 ounce cans of refried beans, I used the black beans, fat free and yummy

1 – 16 ounce can of enchilada sauce, I used red, but I am sure green would work too

4 ounces of cheese, I used cheddar, you could use more if you really like cheese, but I was trying to not add too much fat

8 ounces of sour cream, use more or less your choice

Spray crock-pot with non-stick oil, put down a layer of tortillas, spread on one can of refried beans, then add some cheese and sour cream.  Another layer of tortillas, the second can of beans, cheese and sour cream.  Top it with a last layer of tortillas, sour cream if you need want more, the entire can of enchilada sauce and then sprinkle with cheese.  I cooked it for 2 hours on low, 2.5 would probably be better as I did find one cool sour cream glob.  🙂  You could probably do 1.5 on high if you needed it faster.

I easily assembled this during afternoon nap and it was delicious and meat free!

I realize it has been forever since I posted a recipe on my blog.  I can’t even blame it on the boys, it has been since last November since I posted a dinner recipe.  The one hobby I love, and can somewhat still find time for, is cook.  I have not baked since bringing the boys home, but I blame the heat more than them.  They might be filling up the majority of my time now (loving it), but Matt and I still have to eat.

Here is a fairly healthy recipe from Parents magazine.  I adapted it so I can use my crock pot instead of the oven (its already hot enough here, don’t need to heat up the kitchen).  Its also meat free, so if you are looking to go meatless one or two nights a week this is a great option.

Farmers’ Market Lasagna

1 zucchini, chopped

1 red sweet pepper, chopped

1/2 cup shredded carrot

3 cups of spinach

1 jar (26 0z) pasta sauce

6 regular lasagna noodles, broken in half (uncooked) (When using the crock pot just break the noodles apart more so you can make it fit more to the shape of your crock pot.)

1/2 carton (15oz) part-skim ricotta cheese

1 cup shredded part-skim mozzarella cheese

1.  Prep the veggies Put zucchini, pepper, and carrots in a bowl and pour in 2 tbs. water.  Cover and microwave on high for 2 minutes; drain.  Stir in spinach.  Heat pasta sauce, covered, on high for 2 minutes.  (I skipped all this microwaving, seemed like an unnecessary step if you ask me)

2.  Pile it in Layer 1/2 cup sauce, 4 noodles, half the veggies, half the ricotta, 1 cup sauce, and 1/3 cup mozzarella.  Stack on 4 more noodles remaining veggies and ricotta, 1/3 cup mozzarella, 4 noodles, and rest of sauce.

3.  Cover with cheese Preheat the oven to 350°F.  Sprinkle with remaining mozzarella and cover the dish tightly with foil.  Bake for 1 hour.  Let stand 15 minutes before slicing.

Instead of baking for an hour, I cooked it in the crock pot on low for 2.5 hours.  I can prepare it during nap time and it is done by dinner time.  Perfect!

Another half time, another recipe. (Cardinals are not doing so well at this point 🙁 )

Looking for a great way to use up that leftover turkey? Make a stew. Here is a green chile stew recipe that you can help you use up some turkey.

Instead of using stew meat, I just threw in two pounds of cooked turkey after I browned the onion, bacon, and garlic. It is a fairly easy recipe with yummy results! It is even easier when your husband does all the chopping for you. 🙂