1 Tbsp. olive oil (we used extra-virgin olive oil)
1 cup diced peeled sweet potato
1 cup small cauliflower florets
¼ cup thinly sliced yellow onion
2 tsp. Madras curry powder
½ cup organic vegetable broth (such as Swanson)
½ tsp. salt, divided (we used table salt)
1 (15-oz.) can unsalted chickpeas, rinsed and drained (we used regular chickpeas)
1 (14.5-oz.) can unsalted diced tomatoes, undrained (we used a regular can of diced tomatoes)
2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben’s) (we cooked up a pot of brown rice)
½ cup plain 2% reduced-fat Greek yogurt (we used whole-fat Greek yogurt)
¼ cup unsalted cashews
2 Tbsp. chopped fresh cilantro
Pour the oil into a large nonstick skillet, setting the heat to medium-high. Once the oil’s hot, add in the sweet potato, stirring now and then for 3 minutes. Turn the heat down to medium and add the cauliflower into the skillet as well as the onion and curry powder. Stir the mixture continuously for one minute before stirring in the broth, ¼ teaspoon salt, chickpeas and tomatoes, waiting for the dish to come to a boil afterwards. Once boiling, put a lid on the skillet and turn the heat down low enough for it to just simmer. Let it simmer for 10 minutes or until the vegetables are tender, stirring now and then during that time.
While the curry is simmering, cook the rice according to the directions on the package they’re in. Take the cooked rice and place it in a mixing bowl, adding in the last ¼ teaspoon of salt, stirring to combine. Once the vegetables are tender, split the rice evenly between 4 bowls, topping it with the curry vegetable mixture, yogurt, cashews, and the cilantro.
This is a wonderful comforting dish to enjoy ! This curry stands on its own but you can choose to add on the toppings and have another layer of flavor and textures. The yogurt does add a creamy texture to the dish but the curry is great without it and omitting the yogurt makes this a vegan curry !
We got this recipe from Cooking Light.
We weren’t paid in any form to promote Swanson, Uncle Ben’s, or Cooking Light.
1 package (4.6 ounces) hard taco shells or 12 soft corn tortillas (we used hard taco shells)
2/3 cup crumbled farmer cheese or queso blanco (we used queso fresco)
Take a large nonstick skillet out and pour the oil in, setting the heat to somewhere between medium to medium-high. Once the oil’s hot, toss in the zucchini and scallions, cooking for 5 minutes. Add in the chili powder, cumin, oregano, salt and pepper, stirring constantly for one minute.
Add the beans, corn, spinach and salsa to the skillet, stirring to combine. Continue to stir for 3 to 4 minutes or until the spinach has wilted (ours took less than 3 minutes)
While the spinach is getting wilted, heat up your taco shells or tortillas in the microwave for 45 seconds or however long the package they came in says to. Spoon roughly 1/3 cup of the vegetable mixture into each taco shell, sprinkling the cheese on afterwards and squeezing the lime wedge over the taco. Only thing left to do now is to eat it !
We did have to season this with some kosher salt to bring out the maximum flavor in the dish. This really does taste the best once you have the cheese and lime juice with the taco filling. Choosing to go with the hard tacos shells gave the dish a crunch that’d be missing otherwise.
1 ½ tablespoons taco seasoning mix (we used Lawry’s)
1 (17.5-ounce) package soft taco flour tortillas (We couldn’t find any packages weighing 17.5-ounces but we did end up using 18 soft taco flour tortillas.)
1 (10-ounce) can green chile enchilada sauce (we used Old El Paso)
Kosher salt to taste (recipe doesn’t call for it but it helps a lot*)
Garnish: chopped fresh cilantro
Preheat your oven to 350 degrees. Take a 13 x 9-inch baking dish** out and spray the inside of it with nonstick cooking spray.
Take a large nonstick skillet out and spray the inside of it with nonstick cooking spray (we chose instead to use about 2 teaspoons of canola oil to coat the inside with). Heat the skillet over medium heat. Once hot, add in the zucchini, mushroom, onion and garlic, stirring frequently for 8 to 10 minutes or until the vegetables are tender. Add in the spinach and continue to stir for 3 to 4 minutes or until the spinach is wilted and most of the liquid has evaporated (ours took less time than that). Add in the beans, corn, diced tomatoes and chiles, and the cream cheese, stirring long enough for the cream cheese to melt.
Stir 1 cup of the shredded cheese into the skillet as well as the taco seasoning. Once everything’s combined, take the skillet off the heat. Take a tortilla and spread about 1/3 cup of the skillet mixture down the middle. Roll the tortilla up to enclose the filling and place it seam side down in the baking dish (we had to tear off the ends of the tortillas to make them fit). Repeat with remaining tortillas. Pour the enchilada sauce over the tortillas, sticking the dish in the oven to let the enchiladas cook for 30 minutes. Pull the dish out just long enough to sprinkle the remaining ¾ cup of cheese over the top of the enchiladas and then stick it back in the oven for another 10 minutes or until it looks hot and bubbly***. Garnish with the cilantro and enjoy !
*When we first tasted this, it tasted “meh” enough that initially we weren’t going to post this but after sprinkling some salt over the enchiladas, it brought out the flavors enough that we changed our minds and decided it was worth posting.
**When we first started making this, we had no idea how many tortillas it would take to use up all the filling. We could only fit 12 though in our 13 x 9-inch baking dish so we had to get another dish out in order to get them all in the oven.
***Maybe our oven runs hotter than theirs did but by the 10 minute mark, our enchiladas were starting to look like they got cooked longer than they should have so next time we make this, we’re going to leave them in for less time.
While this is tasty, had we known how many enchiladas this was going to yield, we would’ve bought more enchilada sauce and shredded cheese.
We got this recipe from a Paula Deen magazine.
We weren’t paid in any form to promote Rotel, Lawry’s, Old El Paso or the Paula Deen magazine.
1 to 2 Thai chiles, finely chopped (we used 3 Thai chiles)
1 lemongrass stalk, trimmed and finely chopped
½ tsp. Kosher salt
12 green beans, cut diagonally into 2-in. pieces
½ red bell pepper, cut into ¼-in. pieces (After seeding & trimming the bell pepper, we decided to use the whole bell pepper. It was a smaller one so we didn’t mind using the whole bell pepper.)
2 tsp. Madras curry powder (we used Hot Madras curry powder)
½ tsp. sugar
1 ½ tsp. fish sauce
3 to 4 fresh cilantro sprigs, coarsely chopped (we just used the leaves and left them whole)
Take the drained tofu and halve it lengthwise, cutting each half crosswise into 4 pieces afterwards.
Pour 1 tablespoon of canola oil into a large nonstick skillet, setting the heat to medium-high. Once the oil’s hot, add in the tofu and don’t move it at all for 4 to 5 minutes or until it looks light browned (ours looked browned at 4 minutes). Flip the tofu over and let it cook for 2 minutes (we cooked ours for 1 minute). Carefully pour the soy sauce into the skillet, letting it cook for 2 minutes (we moved on earlier than that because the soy sauce had almost all been cooked off). Flip the tofu and cook it for one more minute. Take the tofu out of the skillet to let it cool down. Cut each piece diagonally so you yield triangular pieces.
Mix the water and milk together in a mixing bowl, leaving off the side for now. Pour the remaining canola oil into the skillet, setting the heat to high. Once the oil’s hot but not smoking, toss in the shallots, chiles, and lemongrass, stirring constantly for 1 minute. Add the salt, green beans, and bell peppers in, continuing to stir for 2 minutes or until the vegetables have softened a little. Add the tofu back into the skillet as well as pouring in the coconut milk mixture and the fish sauce, cooking for 2 minutes (we tossed everything together so that all components were coated in the sauce) or until everything is heated through. Take the tofu mixture out of the skillet and top with cilantro, serving immediately.
First of all, this does not serve 4 ! Maybe if you were serving it as an appetizer, but not as an entree. It was just enough to just serve mommy and me as an entree. We thought the tofu was going to be so tiny getting cut into triangles but it was actually a good size. When we tried a piece of the Thai chiles raw, it packed a lot of heat but by the end there wasn’t nearly as much heat as we thought there’d be. I was afraid that our tofu was a little too browned but we never tasted anything burnt. The vegetables add a nice contrasting texture to the dish. The cilantro also added a nice complementary flavor to the dish. Overall we really enjoyed eating this dish !
We got this recipe from Cooking Light.
We weren’t paid in any form to promote Cooking Light.
2 Tbsp. fish sauce or additional reduced-sodium soy sauce (we used fish sauce)
1 Tbsp. lime juice
Dash Louisiana-style hot sauce (we used Tabasco)
1 pkg. (12 oz.) extra-firm tofu, drained and cut into ½-in. cubes
3 tsp. canola oil, divided
2 medium carrots, grated
2 cups fresh snow peas, halved (we accidentally measured out 2 cups of halved snow peas)
3 garlic cloves, minced
2 eggs, beaten
2 cups bean sprouts (we used an 8 oz. package of bean sprouts)
3 green onions, chopped
½ cup minced fresh cilantro
¼ cup unsalted peanuts, chopped (we used roasted peanuts)
Cook the fettuccine based on the directions you find on the box they’re in. Drain the pasta and keep it in a sealed container until it’s needed. While the pasta’s cooking, take a small mixing bowl out and stir together in it the vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth. Leave the vinegar mixture off to the side for now.
Pour two teaspoons of the oil into a large skillet or wok (we used a large skillet). Once the oil’s hot, add in the tofu, stirring it around occasionally until it turns golden brown. Take the tofu out of the skillet and leave it off to the side, keeping it warm (we lined our plate with a few paper towels to absorb any potential grease from the tofu). Pour the remaining oil into the skillet and once it’s hot, add in the carrots and snow peas, stirring constantly for 1-2 minutes. Toss in the garlic, stirring constantly for another minute or until the vegetables have a crisp-tender texture. Pour in the eggs, stirring until they’re fully cooked. Add in the pasta followed by the vinegar mixture (the directions didn’t say to but we tossed everything together). Wait for the sauce to come to a boil. Once boiling, add in the tofu, bean sprouts and green onions, tossing to combine. Once everything’s heated through, take it off the heat and sprinkle with the cilantro and chopped peanuts.
While this may not be an authentic pad Thai, it is delicious ! There’s a variety of textures from the different vegetables and a little bit of crunch from the peanuts as well. The flavor of the fish sauce and lime juice also comes through.
This is actually a chicken pot pie recipe but we switched the proteins since we had the cooked turkey meat on hand already.
3 celery stalks
3 medium carrots, peeled
1 large yellow onion
4 tablespoons (½ stick) butter (we used unsalted butter)
½ cup frozen peas (we used 1 cup)
2 cups cooked turkey (dark and light) (we used breast meat), cut into bite-sized pieces
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 chicken bouillon cube
¼ cup white wine (optional) (we used it)
1 cup heavy cream
1 teaspoon ground thyme
1 teaspoon kosher salt, or more to taste (1 teaspoon was enough for us)
Black pepper to taste (we used freshly ground black pepper)
1 refrigerated pre-made pie crust
Turn your oven on and preheat it to 400 degrees F.
Finely dice the celery, carrots, and onion.
Take a large pot or Dutch oven out and add the butter to it, setting the heat to medium. Toss in the finely diced vegetables along with the peas. Cook the vegetables for a couple of minutes or until they become translucent, stirring frequently (once the onions looked translucent and the celery looked a little translucent we moved on to the next step).
Add the turkey to the pot and stir just long enough for it to get combined with the other ingredients. Spread the flour out evenly over the ingredients in the pot, stirring to combine again. Gently stir everything for a couple of minutes.
Stirring constantly, pour in the chicken broth. Stir in the bouillon cube as well as the optional wine at this point.
Add the cream to the pot, stirring while you do so. Turn the heat down to low and let the mixture cook for 4 minutes or until thickened. Mix in the thyme, salt and pepper, taking the pot off the heat afterwards. Take a quick taste and add more salt and pepper to taste.
Using a deep pie pan or small casserole dish, pour in the turkey mixture, spreading it out evenly.
Take your pie crust and roll it out so that it’s 1-inch larger than your pie pan or casserole dish. Lay the crust over the turkey mixture and cut small slits into the top. Gently press the crust into the sides of the dish so it’s sealed up.
Stick the dish in the oven* and let it cook for 30 minutes or until the crust looks golden brown and the filling is nice and bubbly. Make sure to let it rest for 10 minutes before digging in.
*Learn from our mistake, make sure you have a baking sheet pan that’s lined with aluminum foil on a rack below the pot pie ! The filling started spilling out and landing on the bottom of the oven, creating a ton of smoke when we didn’t have the lined baking sheet underneath. The one upside was that even though there was a good amount of smoke, it didn’t affect the flavor of the pot pie.
The sauce in this pot pie tastes amazing ! Using turkey this time didn’t affect the flavor in a bad way at all. We hope you enjoy this dish as much as we do.