Egg Roll in a Bowl

 

This Egg Roll in a Bowl recipe is loaded with Asian flavor and makes for an easy weeknight dinner. To make this even more simple in place of carrots and cabbage use a package of slaw mix.

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Servings 4 servings

Calories 315 kcal

 

What you need:

2 Tbsp. Olive oil divided

1 lb. ground sausage, turkey, chicken or beef

1 ½ cup sweet onion finely diced

1 cup carrots shredded(I still add these or you can just use package of Slaw mix)

½ tsp ginger minced

3 cloves garlic crushed

¼ cup chicken broth

5 cups cabbage cut into ¼-inch shreds(or package of slaw mix)

2 Tbsp. soy sauce, gluten-free*

2 tsp. apple cider vinegar

½ tsp. salt to taste

¼ tsp. pepper to taste

1 tsp. toasted sesame oil

Toasted sesame seeds optional

Green onions optional

How to make it:

In a large saute pan over medium heat drizzle 1 tablespoon olive oil and add meat or chicken . Cook for 5-6 minutes, or until it is almost cooked through.

Push this meat to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes. Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and cook all together.

Pour chicken broth in the pan and scrape the bottom of it to deglaze it. Add cabbage, soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.

Just before serving add toasted sesame oil and top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice, or eat it in a bowl by itself. Enjoy! 

BEEF AND POTATO AU GRATIN SLOW COOKER

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Cheesy good potatoes and ground beef, a easy cook meal and you can add a vegetable shortly before serving for that one dish meal. What could be better?

Serves: 6

What you need:

1 lb. ground beef (plus a touch of salt and pepper to season)
3 lbs. peeled russet potatoes, sliced a ¼ inch thick (about 7 cups total after being sliced)
1 cup thinly sliced white onion
1 tsp. paprika
½ tsp. garlic powder
1 tsp. parsley
1 tsp salt
¼ tsp. pepper
3 cups shredded sharp cheese
½ cup chicken broth (or beef broth)

Slow Cooker Size:

5-quart or larger

How to make it:

Brown the ground beef on the stove top. Add a touch of salt and pepper to season.

In a small bowl combine the paprika, garlic powder, parsley, salt and pepper.

Add half of the potatoes in the slow cooker. Sprinkle over half of the onions, half of the seasonings, half of the meat, and half of the cheese. Repeat the layers again.

Drizzle over the broth evenly over the layers.

Cover and cook on high for 4 hours. Do not open the lid during the cooking time or the potatoes will not get soft.

Skillet Tuscan Chicken

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Tuscan chicken has great flavors of garlic, tomatoes, parmesan cheese and creamy goodness all cooked up in one skillet. So good, and not too difficult.

SERVINGS 4

What you Need:

4 boneless skinless chicken breasts (breast halves)
1 tablespoon canola oil
½ teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon paprika
⅛ teaspoon black pepper

Cream Sauce
1 cup heavy cream
2 teaspoons minced garlic
1 teaspoon corn starch
¼ teaspoon salt
⅛ teaspoon black pepper
1 can diced tomatoes, drained but reserve juice(I use Italian herb tomatoes)
¼ cup shredded Parmesan cheese
½ cup chopped fresh spinach

How to make it:

Place chicken breasts on a cutting board and cover with a piece of plastic wrap. Use a rolling pin, smooth meat mallet or small frying pan to flatten the thick side of the chicken so that it is roughly an even thickness. If chicken breasts are very thick I butterfly mine open in half.

Heat a large skillet with the oil for a minute or two.

Combine ½ teaspoon salt, Italian seasoning, paprika and ⅛ teaspoon pepper. Season chicken with this mixture (I just do the top, since the bottom will be sitting in sauce). Cook chicken on each side about 4 minutes or until it's done and not pink inside and is nice and brown. Turn and brown on both sides.

Whisk together cream, garlic, corn starch and salt until combined. Stir in drained tomatoes and Parmesan cheese and pour around the chicken in the skillet (it shouldn't cover the chicken completely, but it won't hurt anything if it does).

Cook this mixture on medium low until it starts to bubble, if it's too thick add some of the tomatoes juice or milk just a little until it is nice and creamy but not too thick(the exact cook time will depend on your stove).

Turn off the heat and stir spinach into sauce. Cover pan and allow chicken to rest for 10 minutes while the spinach wilts.

Uncover and serve.

Sausage and Peppers, Onions, Potatoes One Pan Meal

One Pan Meals save time, have lots of flavor and are so easy

These easy sausage and peppers are a simple, low carb, and flavorful meal that is perfect one pan meal. You can pile these in a bun if you like or eat as is, good either way you want. Best of all you can cook this in an Air Fry Oven or the regular Oven.

What you Need:

2 tablespoons olive oil
1 pound Italian sausage links
1 cup water
2 tablespoons butter
2 large bell peppers green, red, or orange, sliced lengthwise
1 onion sliced lengthwise
½ teaspoon Italian seasoning
2 cloves garlic
⅓ cup white wine or beer or broth
4 potatoes washed and diced or sliced (optional)
14 ½ ounces diced tomatoes optional (canned)
Salt, pepper, garlic powder, onion powder, herbs you like to taste.

How to cook it:

Slice up veggies in chunks, or large slices, thick cut, place in bowl or bag, and drizzle olive oil and shake, season with seasonings for flavor. 

I place all the veggies on a foil covered cookie sheet or large baking pan, then i SPRAY or Drizzle olive oil over all, place sausage on top of veggies. Set your air fry oven to 400 degrees. Follow your oven instructions. My oven is a large regular oven with an air fryer built in. It's the best thing ever.

Cook about 20 minutes till meat is cook well. veggies will be tender

For cooking in a regular oven follow these instructions:

Slice up veggies in chunks, or large slices, thick cut, place in bowl or bag, and drizzle olive oil and shake, season with seasonings for flavor. 

On top of veggies place sausages.

Heat oven to 400 degrees, when hot place pan in oven, bake for about 20-30 minutes depending on your oven.

For cooking in a skillet follow these instructions.

Heat olive oil over medium heat. Brown sausages on all sides. Add water, cover and simmer 10-12 minutes.

Remove lid, remove sausages and set aside. Discard any remaining water. 

Add 2 tablespoons butter, Italian seasoning and onions to the pan. Cook 3-5 minutes stirring until onions are slightly softened. Add peppers and cook 2 minutes.

Add garlic, wine, tomatoes if using and sausage. Cook 3-4 minutes or until peppers are tender and sausages reach 160°F*. 

I season mine with above seasonings as I cook.

Top with a sprinkle of fresh herbs (basil/parsley) if desired.

Recipe Notes

*Uncooked sausages that contain ground beef, pork, lamb or veal should be cooked to 160 °F. Uncooked sausages that contain ground turkey and chicken should be cooked to 165 °F

NUTRITION INFORMATION

Calories: @577 depending on veggies used

CHEESY SMOKED SAUSAGE ONE POT PASTA

Easy dish to make and it tastes so good, I used peas today but you can use any veggie you like, fresh or frozen. 

serves 6

Ingredients
1 Tablespoon Olive Oil
1 Onion, Diced
2 Cloves Minced Garlic
1 13 Ounce Package Smoked Sausage, Sliced into rounds, then in half
2 Cups Chicken Broth
½ Cup Milk
Salt and Pepper, To Taste
8 Ounces Egg Noodles
1 ½ Cups frozen peas
1 Cup Shredded Cheddar Cheese
¼ Cup Shredded or Grated Parmesan Cheese

Instructions

Heat the olive oil in a large skillet over medium high heat. Add the onion, garlic, and sausage to the pan and cook for 3-4 minutes, until the sausage is lightly browned.

Stir the chicken broth, milk, salt, pepper, egg noodles, and broccoli.

Bring to a boil, then cover, reduce heat to low and simmer for 10-12 minutes until the liquid has reduced and the broccoli and noodles are cooked through.

Stir in the cheddar cheese.

Top with parmesan and parsley as desired

Ground Beef Ramen Noodle Stir Fry

This easy skillet dinner is low cost, quick and very tasty plus it uses Ramen Noodles for a really simple stir fry!

Ingredients
1 lb ground beef
2-½ cups water
2 (3 oz) pkgs. beef-flavor ramen noodles with seasoning packets
½ cup stir fry sauce
1 (18 oz) bag frozen stir fry vegetables

How to make it:

Brown beef in a large skillet over medium heat; drain grease.

Add water, beef flavor seasoning packets, sauce and vegetables.

Stir and bring to a boil.

Reduce heat to medium-low; cover and cook, stirring occasionally, for 3 minutes, or until vegetables are crisp-tender.

Then break up the ramen noodles and add them to the skillet.

Stir well then cover and cook, stirring occasionally, 5 minutes, until sauce is thickened and noodles are tender.

If you need lower salt, use only 1 packet of seasoning and low sodium brother

Shepherds Pie

This is comfort food, I crave it sometimes, it's good in winter, it's good in summer, anytime really. It is everything you need in one dish. You can change up the veggies too, could also use different meats, or try it with chicken. a good sausage is awesome in it. 

What You NEED:

FOR POTATOES
1 1/2 lb. potatoes, peeled
Sea salt
4 tbsp. melted butter
1/4 c. milk or cream
1/4 c. sour cream
Freshly ground black pepper

FOR BEEF MIXTURE
1 tbsp. extra-virgin olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 cloves garlic, minced
1 tsp. fresh thyme
1 1/2 lb. ground beef
1 c. frozen peas
1 c. frozen corn
2 tbsp. all-purpose flour
2/3 c. low-sodium chicken broth
1 tbsp. freshly chopped parsley, for garnish 

How to make it:

Preheat oven to 400°. Make mashed potatoes: In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return to pot.

Use a potato masher to mash potatoes until smooth. Add melted butter, milk or cream, and sour cream. Mash together until fully incorporated, but don't over mash, then season with salt and pepper. Set aside.

Make beef mixture: In a large, ovenproof skillet over medium heat, heat oil. Add onion, carrots, garlic, and thyme and cook until fragrant and softened, 5 minutes. Add ground beef and cook until no longer pink, 5 minutes more. Drain fat.

Stir in frozen peas and corn and cook until warmed through, 3 minutes more. Season with salt and pepper.

Sprinkle meat with flour and stir to evenly distribute. Cook 1 minute more and add chicken broth. Bring to a simmer and let mixture thicken slightly, 5 minutes.

Top beef mixture with an even layer of mashed potatoes and bake until there is very little liquid visible and mashed potatoes are golden, about 20 minutes. Broil if desired.

Garnish with parsley before serving.

Sweet Italian Sausage Zucchini and Tomatoes

 

This dish incorporates lots of fresh vegetables and great flavor, spice it up a bit with Jalapenos or spicy paprika even a touch of cayenne seasonings.

Serves 4-6
Ingredients
6 sweet Italian sausage links
2 tablespoons extra-virgin olive oil
4 large garlic cloves, finely chopped (about 1 teaspoon)
3 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried oregano)
1 pound zucchini, cut into 1/2-inch pieces
3/4 pound mixed red and yellow cherry or grape tomatoes, halved

6 fresh mushrooms sliced(optional)

4 potatoes sliced into chunks(washed not peeled)
1/2 cup fresh basil, chopped
fine sea salt, pinch
ground black pepper, pinch 

touch of smoked paprika, cayenne or chili seasoning if you like

How to make it:
Prepare sausages according to package directions, either in a sauté pan or on the grill.
While they are cooking, heat olive oil in a large heavy sauté pan over medium high heat.
Add potatoes, garlic and onions and oregano, stir for a few seconds, then add zucchini and cook 3 to 5 minutes. 
When sausages are cooked, cut into large bite-size pieces and add to pan along with tomatoes, basil, salt and pepper. I also added a few fresh mushrooms, totally optional.
Continue to sauté until tomatoes are just softened, about 1 minute more.
Transfer to a large platter and serve. If you like jalapenos add some pickled jalapenos now

Nutritional Info:
Per serving: 310 calories (220 from fat), 24g total fat, 8g saturated fat, 55mg cholesterol, 640mg sodium, 8g carbohydrates (2g dietary fiber, 4g sugar), 16g protein.

Homemade Hamburger Helper

 My homemade version of Hamburger Helper Potato Stroganoff  is easy, and doesn't contain the preservatives that hamburger helper nor as much salt. So it's much better for you and full of flavor

Ingredients
1 lb ground meat
1 C hot water
2 C milk or cream
1 1/2 C pasta, rice, or small sliced potatoes
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1-2 tbs worchestire sauce
1 cup sour cream(optional)
1 to 1/2 cups cheese
extra water if needed

Instructions

Cook and drain 1 lb. of ground beef or turkey.

Add l cup hot water, 2 cups of milk or cream, 1 1/2 cups pasta, rice, or very small sliced potatoes, add seasonings. When meat begins to brown add onions, garlic and worchestire sauce.

Stir the mixture well and cook on medium heat for 10 minutes.

Stir and add liquid if needed.

Add lid and simmer on low for 20 minutes.

Remove from heat, stir in sour cream if using and add cheese, and let sit for 5 minutes before serving.

Enjoy!

Dirty Tater Tot Casserole

This is a quick and easy comfort food staple recipe all over the country. This casserole is full of meat, veggies, soup, cheese, and topped with tater tots for a super satisfying meal, then one step more of making it a Dirty Tater Tot One Dish Meal. Top this with Queso Cheese and any toppings that you can think of it's delicious.

SERVINGS: 8

Ingredients
32 Ounce Package Frozen Tater Tots
1 Pound Lean Ground Beef
1/2 White onion, Diced
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
2 Teaspoons Worcestershire Sauce
1/3 Cup Sour Cream
1 can (10 ounces) Condensed Cheddar Cheese Soup
1 can (10 ounces) Cream of Mushroom or Chicken Soup
1 can (15.25 oz) corn(or other vegetable) drained
1 cup chopped fresh Zucchini
2 Cups Shredded Cheddar Cheese
1 Jar of white queso
optional toppings: sliced ripe olives, onions. chives, green onions, tomatoes

Instructions
Preheat oven to 350°F.  Grease a 9x13 inch baking dish with non-stick cooking spray and set aside.

In a large skillet brown the ground beef along with the onion, garlic powder, salt, pepper, and Worcestershire sauce cook until just pink, add in chopped zucchini and cook just till beef is no longer pink.  Drain grease if necessary.

Now while this mixture cooks I pop my tater tots in the oven for about 10-15 minutes to crisp up nice.

In a large bowl mix together the beef mixture with the sour cream, 2 cans of soup, corn, and 1 cup of the shredded cheese. 

Spread the beef mixture into the prepared pan.  Top with an even layer of tater tots and bake in the preheated oven for 40 minutes, until tater tots are brown and the casserole is bubbling.

Top the Casserole with the remaining shredded cheese and bake for 5 minutes longer until cheese is melted. Then when you take it out of the oven drizzle white queso cheese over all, top with sliced green onions or chives, you can also add olives, tomatoes, more fresh onions or anything you like, Make em dirty and delicious.

CHEESEBURGER TATER TOT CASSEROLE

Quick and easy meal and on the list of comfort foods, one the kids really like to eat If you love cheeseburgers put this on your to do list.


Serves: 6
INGREDIENTS
2 lbs of ground beef
½ onion, chopped
⅛ cup of Worcestershire sauce
1 tablespoon steak Seasoning
½ teaspoon of salt
½ teaspoon of pepper
1 bag of tater tots (32 oz)
8 oz of shredded Monterey jack cheese
8 oz of shredded Cheddar Cheese

INSTRUCTIONS
Brown the ground beef. Add in the chopped onions and cook until soft.
Stir in the steak seasoning, salt, pepper and Worcestershire sauce.
Place at the bottom of the greased 9x13 baking pan.
Spread out the Monterey jack cheese over the ground beef.
Place one layer of tater tots over the casserole.
Baked at 375 degrees for 25 minutes uncovered.
Sprinkle with the shredded cheddar cheese and put back in the oven until melted.
Serve immediately with your favorite burger toppings.
Add more onions, tomatoes, bacon, or pickles! The possibilities are endless!

Sweet Orange Chicken Noodle Bowl

A really good Chicken Asian Noodle Bowl, easy to cook and change up the veggies to fit your tastes or what you have on hand. To spice it up a bit add a few drops of Sriracha Sauce if you like

Ingredients
2 stalks celery cut in slices
1 small onion cut in chunks
2 cups brocolli
1 cup mushrooms sliced
1 cup carrots sliced(precooked or frozen)
1/3 cup warm water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon Chinese five-spice powder
1 teaspoon grated orange peel
2 tablespoons olive oil
1 1/2 pounds skinless, boneless chicken breast halves, cubed


Directions
In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined. Stir in chicken and let sit 30 minutes to marinate.
Remove chicken and save marinate.
Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Next add onions, garlic, carrots, celery cook 5-8 minutes.
Pour the sauce mixture over the chicken and veggies, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
While the chicken and sauce are simmering, bring the water to a boil in a saucepan over high heat, add noodles and cook for 6 minutes or until al dente
Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time.  Lastly add the broccoli and mushrooms and let cook for about 5 minutes to thicken, then stir in noodles and serve sprinkled with green onions.

Italian Chicken Pot Pie

A delicious chicken pie made from scratch with all your favorite veggies and spices for a little extra zest plus Italian Cheese

Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1 cup frozen vegetables your choice
1/3 cup butter
1/3 cup chopped onion
5-6 cloves garlic minced
1/3 cup corn starch
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1/2 teaspoon Italian Seasoning
1/4 teaspoon Paprika
1/4 teaspoon red pepper flakes
1/4 teaspoon cayenne for extra kick(optional)
3 cups chicken broth
1/3 cup milk
1 can cream of chicken soup
1/2 cup shredded Italian Cheese or Parm
2 (9 inch) unbaked pie crusts

Directions
Preheat oven to 400 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, garlic, onions and celery. Add broth to cover and boil for 15 minutes.
In the same saucepan over medium heat Whisk in corn starch, salt, pepper, and spices Let cook till carrots are just tender, then add the frozen vegetables you like. Simmer over medium-low heat until thick. Add cheese stir to melt, remove from heat and set aside.
Pour hot liquid mixture over carefully into your bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Stuffed Pork Chops

Quick easy and so tasty Stuffed Pork Chops make a great meal

Ingredients
4 thick cut pork chops
1 cup dry bread crumbs
1/2 teaspoon ground black pepper
1/2 teaspoon salt
dash of ground garlic powder
5 tablespoons melted butter, divided
1 small yellow onion, chopped
2 tablespoons dried parsley
1 can corn, drained
1 cup chicken or vegetable broth
1 tsp ground sage or 4 fresh sage leaves

Directions
**If using fresh sage leaves, brown them in the butter first then add other ingredients to make this.
Make slits in pork chops to form a pocket in fat end. Combine bread crumbs, pepper, salt, garlic powder and ground sage (if using) 3 tablespoons of the melted butter, onions, and parsley; mix well. Stuff chops generously and skewer shut with toothpicks.
Heat the remaining 2 tablespoons of melted butter in a skillet. Brown chops and fresh sage in butter slowly over medium heat for 5 minutes on each side. Add broth and simmer over low heat for 10 minutes until tender, turning chops at least once. Then add remaining stuffing mix and bake 30 minutes at 350 degrees. Remove toothpicks and pour pan juices over pork chops before serving. These are delicious

Note I use 2 pork chops but the same amount of ingredients for Stuffing here because that's all I needed tonight

Italian One Pan Chicken and Vegetables

This dish is easy to make, quick and tasty Marinate your chicken and veggies
in Italian Dressing and dinner is in the pan

What you need:
1 bottle Italian dressing
4 chicken thighs
2 veggies of your choice, (zucchini and asparagus today)
dash salt and pepper

How to make it
Put chicken in a bag and shake a little Italian dressing over then put in
fridge to marinate at least 2 hours
Put vegetables in another bag shake some Italian dressing over gently shake
to coat and marinate in fridge.
When ready to cook, Heat oven to 350, line a large cookie sheet with foil
place chicken on pan season with salt and pepper place in oven and bake 30-45
minutes until nice and golden, take out of oven place veggies on pan and
spread out, bake another 15-20 minutes.
Serve with salad or couscous and enjoy.

Egg Roll Bowl

Egg Roll in a Bowl! This recipe is so versatile You can use Diced Chicken like I did today or Ground pork, Ground Turkey, Diced Pork or go vegetarian. Easy one dish meal, or cook some rice and Dinner is served YUM

What you need:
1 tablespoon olive oil
3 cloves garlic, minced
1 knob of ginger, grated
1/2 onion chopped
1 teaspoon Chinese five-spice
2 tablespoons soy sauce
1 pound diced chicken or ground pork
5–6 cups shredded cabbage or coleslaw mix
3 large carrots, diagonally sliced
Rice and green onions for serving

How to Make it:
Heat the olive oil in a large skillet over medium heat. Add the garlic and ginger and saute until fragrant. Toss in onions cook till transparent
Add the five-spice, soy sauce, and chicken or other meat. Cook until the meat is browned and cooked through.
Add the coleslaw mix and carrots. Toss until the vegetables are tender-crisp.
Serve over rice, with green onions and Sriracha if you like that kinda thing.