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Archive for the ‘Easy Weeknight Meals’ Category

Cheesy Spinach Stuffed Shells

Posted in Easy Weeknight Meals, Main Dish, Pasta, Vegetarian, tagged , , , on May 6, 2013 | 1 Comment »

Cheesy Spinach Stuffed Shells~Kristine's Kitchen

These days I’m all about getting the most out of my cooking. I love it when I find a recipe that not only feeds us for two nights in a row, but also freezes well. Investing time in the kitchen is even more rewarding when there is a big payoff, and in my world a quick meal that just needs heating up on a busy weeknight is a pretty big payoff. This cheesy spinach stuffed shells recipe makes a lot, plus it’s hard to go wrong with cheesy pasta. I don’t make special “kid meals” for Julia and William- they either eat what we’re eating as a family or they don’t. But it is nice when dinner is something that they love and enjoy, and these were enjoyed by all.

If you love cheese, then these shells are for you. Filled with a mixture of four cheeses and spinach, and then topped with marinara and grated mozzarella, these shells are totally cheesy and totally delicious. The cottage cheese works surprisingly well in the filling, making them a bit healthier without you noticing at all. When I make these, we get two meals out of them, plus I freeze a third of the shells for a later meal. These shells are so good and so easy to make, that they’ve gotten me thinking about other stuffed shell possibilities… maybe with even more veggies inside?

Cheesy Spinach Stuffed Shells

Printable Recipe

Makes about 8 servings

Ingredients:

  • 12 oz. box jumbo shells
  • 15 oz. container ricotta cheese
  • 12 oz. cottage cheese
  • 1 cup Italian blend grated cheese
  • ¾ cup grated Parmesan cheese
  • ½ tsp. salt
  • ¼ tsp. pepper
  • Dash of ground nutmeg
  • 10 oz. box frozen spinach, defrosted with liquid rung out
  • 24 oz. jar marinara sauce
  • 1 ½ cups grated Mozzarella cheese

Directions:

  1. Preheat oven to 375 degrees F.
  2. Bring a large pot of salted water to a boil. Cook pasta according to package directions for just shy of al dente. You want to be sure that they don’t overcook or they will fall apart when you fill them. Drain and lay the shells out on a sheet of parchment paper. Let cool while you make the filling.
  3. In a large bowl, combine the ricotta, cottage cheese, Italian blend cheese, Parmesan, salt, pepper, and nutmeg. Stir in the defrosted, drained spinach.
  4. Spray a 9 x 13 baking dish with cooking spray, as well as a smaller baking dish (I like to use a freezer-safe baking dish so that I can freeze part of the shells). Spoon about a tablespoon of the cheese mixture into each shell and lay seam side up in the baking dishes. Pour the sauce over the top and sprinkle with the mozzarella cheese.
  5. Cover the dish with foil and bake for 30 minutes. (If you are freezing part of the shells to save for a later meal, leave them unbaked and make sure they are completely cool, then cover the shells with plastic wrap, pressing it down close to the shells. Cover the dish with a lid and freeze. Defrost for a day in the fridge and then bake as usual.)

Source: Slightly adapted from Eat, Live, Run.

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Zucchini and Black Bean Tacos

Posted in Easy Weeknight Meals, Main Dish, Tacos, Vegetarian, tagged , , , , , on March 28, 2013 | Leave a Comment »

Zucchini and Black Bean Tacos from Kristine's Kitchen

There are so many delicious variations on the taco. Some of my favorites are fish tacos, chicken tacos, or tacos made with seasoned ground turkey. I also like to have a few vegetarian taco options to turn to, and these zucchini and black bean tacos are perfect for those times. They are filled with grilled red onions and zucchini, as well as black beans, tomatoes, and cheese. While I do enjoy a white flour tortilla every once in a while, most of the time I try to choose healthier whole-wheat tortillas, and that’s what I did for this meal. Not only are these tacos tasty, they are good for you and easy to prepare as well. That’s a triple win in my kitchen!

Zucchini and Black Bean Tacos

Printable Recipe

Makes 4 servings

Ingredients:

  • Olive oil
  • 2 zucchini, halved width-wise and then cut into thirds length-wise
  • 1 small red onion, peeled and cut into 1/2-inch thick rounds
  • Salt & pepper
  • One 15 oz. can black beans, rinsed and drained
  • 1 clove garlic, minced
  • ½ tbsp. chili powder
  • 1 tsp. cumin
  • ¼ tsp. onion powder

For serving:

  • 8 tortillas, preferably whole-wheat
  • Tomatoes, chopped
  • Grated Monterey jack cheese

Directions:

  1. Heat a grill pan over medium heat; brush with olive oil. Place zucchini and red onion slices in the pan and brush the tops lightly with olive oil; sprinkle with salt and pepper. Grill 4-6 minutes per side, until just tender. Remove to a plate or cutting board to let cool slightly.
  2. Meanwhile, combine black beans, garlic, chili powder, cumin, onion powder, and ¼ cup water in a skillet. Cook over medium-low heat until most of the liquid has evaporated, about 6 minutes.
  3. Cut the zucchini and red onion into 1/2-inch pieces and add to the skillet with the black beans; cook one minute to heat through.
  4. Warm the tortillas between two damp paper towels in the microwave, about 45-60 seconds. To serve, place some of the zucchini mixture down the center of each tortilla, and top with the fresh tomatoes and Monterey jack cheese.

Source: Kristine’s Kitchen Original

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Broccoli Pesto Pasta

Posted in Easy Weeknight Meals, Main Dish, Pasta, Vegetarian, tagged , , on March 25, 2013 | Leave a Comment »

Pasta with Broccoli Pesto by Kristine's Kitchen

I try my best to make sure that our family eats plenty of fruits and vegetables. The fruit part is easy, but it’s the vegetables that make this task a little more challenging. While William has enjoyed just about every vegetable we’ve given to him, Julia is a different story. She will eat a few bites of cucumber and broccoli, and that’s about it (unless you count tomatoes, which are technically a fruit). I was hopeful that she would like this broccoli pesto pasta, since she does like broccoli (sort of), and she did!

Our whole family loved this pasta, and I know it is one of those recipes that I will make again and again. I made the full recipe, and we enjoyed the leftovers for dinner the second night and lunch on the third day. This is a one-pot meal (plus you’ll need a food processor or blender) because you cook the broccoli, pasta, and then aromatics in the same pot, which helps with dish clean-up. Be sure to serve the pasta with some freshly grated Parmesan, and be ready to add this healthy recipe to your list of keepers!

Broccoli Pesto Pasta

Printable Recipe

Makes about 8 servings

Ingredients:

  • 1 lb. broccoli
  • 1 lb. pasta
  • 2 tbsp. unsalted butter
  • 2 tbsp. olive oil
  • 1 small onion, chopped
  • 3-4 cloves garlic, minced
  • ¼ tsp. red pepper flakes
  • ½ tsp. salt
  • ½ cup Greek yogurt
  • Freshly ground black pepper
  • Grated Parmesan, for serving

Directions:

  1. Bring a large pot of water to a boil. Meanwhile, chop the broccoli crowns into florets. Use a vegetable peeler or knife to remove the tough outer skins of the broccoli stems, and chop the stems into 1/2-inch discs. When the water is boiling, add the broccoli and boil briefly just until fork-tender, about 3-4 minutes. (Or, you can place a steamer basket above the water and steam the broccoli until fork-tender.) Remove broccoli to a bowl, leaving the water in the pot.
  2. Maintain the water at a boil. Add the pasta to the pot and cook according to the package directions until al dente. Reserve 1 ½ cups of the pasta water and then drain the pasta; set aside.
  3. Return the pot to the stove. Add the butter and olive oil to the pot over medium-high heat, heating until the butter is melted. Add the onion to the pot and cook, stirring occasionally, until the onion is tender, about 5 minutes. Stir in the garlic, red pepper flakes, and salt and cook 1-2 minutes more. Return the cooked broccoli to the pan and cook 1-2 minutes more to heat through. Season with pepper to taste.
  4. Transfer the broccoli mixture to a food processor or blender. Pulse in short bursts, scraping down the sides as needed, until the mixture is finely chopped. Add in the Greek yogurt and process until smooth. If needed, add some of the reserved pasta water a little bit at a time just until the sauce is smooth and creamy (be careful not to add too much or the sauce will be watery). Season with freshly ground pepper to taste. In a large bowl or the pot, toss the pasta with the sauce. Serve with freshly grated Parmesan.

Source: Slightly adapted from Smitten Kitchen, via Annie’s Eats.

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Turkey Sloppy Joes with Hoisin and Cilantro

Posted in Easy Weeknight Meals, Main Dish, Meat, Sandwiches, Turkey, tagged , , , , on January 21, 2013 | Leave a Comment »

Turkey Sloppy Joes with Hoisin and Cilantro

Sloppy joes are a great easy weeknight meal, and even though I have a favorite recipe for them, I can only eat them so often. There are so many other great recipes to try, plus we try not to eat too much beef in our house because it’s not the healthiest of the protein options out there. Which is why I’m so excited about these Turkey Sloppy Joes with Hoisin and Cilantro. Since these are made with red onion, ginger, hoisin, cilantro, and lime juice, they have a completely different (and delicious!) flavor profile than traditional sloppy joes. And, since they’re made with turkey rather than beef, I can feel good about serving them to my family on a regular basis.

I know at first glance, you might wonder if the flavors in this recipe really do combine into a tasty sloppy joe. Let me assure you, they do! I was a bit skeptical, and had my sister not made this recipe first and recommended it, I may not have tried it myself. I’m so glad I did give it a try, and I’ll definitely be making these again.

Turkey Sloppy Joes with Hoisin and Cilantro

Printable Recipe

Makes 4 servings

Ingredients:

  • 1 tbsp. olive oil
  • 1 medium red onion, chopped
  • 1 medium clove garlic, minced and then mashed to a paste with 1/4 tsp. kosher salt
  • 3/4 tsp. finely grated fresh ginger
  • 1/8 tsp. cayenne pepper
  • 1 lb. ground turkey
  • 8oz. can tomato sauce
  • 1/4 cup hoisin sauce
  • 1/2 cup fresh cilantro leaves, coarsely chopped
  • 2 tbsp. fresh lime juice, plus more to taste
  • 4 hamburger buns, preferably whole wheat, toasted

Directions:

  1. Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic, ginger, and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Add the turkey and cook, stirring and breaking it up into small pieces, until it no longer looks raw, about 4 minutes.
  2. Add the tomato sauce and hoisin to the skillet, and stir to combine with the turkey mixture. Cook, stirring often, until thickened, about 5 to 7 minutes. Remove from the heat and stir in the cilantro and lime juice. Taste and add more lime juice if desired. Serve in the toasted buns.

Source: Slightly adapted from Fine Cooking, Feb./March 2013

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Asian Turkey Meatballs with Lime Sesame Dipping Sauce

Posted in Easy Weeknight Meals, Main Dish, Meat, Turkey, tagged , , , on January 14, 2013 | 1 Comment »

asian turkey meatballs with lime sesame dipping sauce

Sometimes I shy away from making meatballs because I worry that it will take too much time out of an already busy day. Whenever I actually make them, though, I realize that they don’t take much time at all, especially if you bake them rather than cooking them in a skillet. I’ve found that cooking meatballs on the stove is a messy effort, and I usually end up with some of them sticking to the pan and breaking apart. When I just pop them in the oven, they still brown up nicely and I’m left with much less mess. So now when a recipe calls for browning meatballs on the stove, I skip that step and cook them in the oven (unless of course there is a really awesome reason for browning in a skillet, like when you’re going to make a delicious pasta sauce from the browned bits and pan drippings).

Here we have a recipe for meatballs that are not only very tasty, but easy enough that I would make them on a weeknight. They are made with ground turkey, so you can feel good about serving them to your family. I like to turn these into a healthy, balanced meal by serving them with some brown rice and steamed fresh vegetables. A lime sesame sauce is drizzled over the top of the meatballs and rice, adding another pop of flavor. Meatballs with an Asian flair? Yes, please!

Asian Turkey Meatballs with Lime Sesame Dipping Sauce

Printable Recipe

Makes 12 meatballs (about 4 servings)

Ingredients:

For the meatballs:

  • 1 1/4 pounds lean ground turkey
  • 1/4 cup panko crumbs
  • 1 egg
  • 1 tbsp. ginger, minced
  • 1 clove garlic, minced
  • 1/2 tsp. salt
  • 1/4 cup chopped fresh cilantro
  • 3 scallions, chopped
  • 1 tbsp. low sodium soy sauce
  • 2 tsp. sesame oil

For the sauce:

  • 4 tbsp. low sodium soy sauce
  • 2 tsp. sesame oil
  • 2 tbsp. fresh lime juice
  • 2 tbsp. water
  • 1 tbsp. chopped fresh scallion

Directions:

  1. Preheat oven to 500 degrees F.
  2. To make the meatballs, place all of the meatball ingredients in a large bowl, mixing with your hands until well combined. Shape about 1/4 cup meat mixture into a ball, and transfer to a baking dish. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.
  3. To make the dipping sauce, whisk together soy sauce, sesame oil, lime juice, and water in a small bowl. Add chopped scallions.
  4. Serve meatballs over rice with a drizzle of the lime sesame sauce on top.

Source: The Culinary Couple, adapted from Skinnytaste.

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Penne with Roasted Tomatoes and Mozzarella

Posted in Easy Weeknight Meals, Main Dish, Pasta, Vegetarian, tagged , , , , on September 4, 2012 | Leave a Comment »

Today at lunch Julia declared, “I.do.not.like.tomatoes!” (dramatic pause in between each word), and then a few minutes later proceeded to eat about 20 or so orange cherry tomatoes, asking for seconds and then thirds. This is also the girl who will eat tomato after tomato straight off the vine in her grandmother’s garden. Three years old is certainly an age when kids are asserting their independence, so she just needed to eat those tomatoes on her own terms, not Mommy’s. :)

I’m with Julia on her love of fresh cherry tomatoes, whether they be eaten straight off the vine or roasted as in this pasta. This dish is reminiscent of caprese salad, as it combines tomatoes, fresh mozzarella, and basil into a delicious pasta. I used whole wheat pasta because that’s pretty much all I buy these days, but feel free to use whatever you enjoy.

One year ago:  Whole Wheat Blueberry Pancakes and Grilled Potatoes in Foil Packets

Penne with Roasted Tomatoes and Mozzarella

Printable Recipe

Makes 4 servings

Ingredients:

  • 1 1/2 pints cherry or grape tomatoes
  • 2 cloves garlic, minced
  • 2 tbsp. olive oil
  • Salt & pepper
  • 8 oz. whole wheat penne
  • 6 oz. fresh mozzarella, cut into small cubes
  • 1/4 cup chopped fresh basil

Directions:

  1. Preheat oven to 400 degrees F.
  2. Toss tomatoes with garlic, olive oil, salt, and pepper. Place in an oven safe pan and roast for 20-25 minutes, until tomatoes begin to burst.
  3. Cook pasta in boiling, salted water according to package directions. Reserve 1/2 cup cooking water, and then drain the pasta and return it to the pot.
  4. Add a few splashes of pasta water to the pasta in the pot, then the mozzarella, tomatoes and garlic. Lightly toss, top with chopped fresh basil, and serve.

Source: Very slightly adapted from Confections of a Foodie Bride.

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Turkey Burgers

Posted in Easy Weeknight Meals, Main Dish, Meat, Sandwiches, Turkey, tagged , , on August 28, 2012 | Leave a Comment »

I’m really, really going to miss this warm summer weather when it’s gray, cold, and dreary outside. Today Julia, William, and I spent most of the morning outside in our backyard. We blew bubbles, which is still one of Julia’s favorite activities. Sometimes I wonder how she doesn’t pass out from blowing so many bubbles without a rest! Then Julia rode her tricycle around and around as William watched. He loves to be outside, and I totally agree when the weather is as perfect as it was this morning.  I feel so lucky to be able to work part-time, so that I can enjoy days like today at home with my two little kiddos.

Turkey burgers are a staple meal in our house, either grilled outdoors when the weather’s nice, or on the grill pan in the winter. When I need dinner to be especially quick and easy, I buy the premade turkey burger patties at the grocery store. If I have a few extra minutes to spare, though, I make my own patties using this recipe. While it does take a little more time and effort, the results are well worth it.

The turkey gets plenty of flavor from sauteed onions and garlic, plus some chopped parsley. My favorite way to top these burgers is with bbq sauce, red onion, lettuce, and tomato. Oh, and cheese of course! I generally like cheddar but Swiss is also good with bbq sauce.

One year ago:  Sweet and Sour Chicken and Broccoli Stir-Fry

Turkey Burgers

Printable Recipe

Makes 4 burgers

Ingredients:

  • 1.25 lbs. ground turkey
  • 1 tsp. olive oil
  • 1/2 cup minced onion
  • 2 cloves garlic, minced
  • 1/3 cup finely chopped parsley
  • Salt and pepper

For serving:

  • 4 burger buns
  • Cheese slices
  • Lettuce
  • Tomato slices
  • Sliced red onion
  • BBQ sauce or condiments of your choice

Directions:

  1. Heat olive oil in a small skillet over medium-low heat. Saute onion until soft, about 3 minutes. Add garlic and saute until fragrant, about 30 seconds. Remove from heat to cool.
  2. Place the turkey in a large bowl. Add the onion, garlic, parsley, and salt and pepper to taste. Mix until well combined. Form the meat into four equal sized patties.
  3. Grill over medium heat until cooked through. During the last two minutes of cooking, top each burger with a slice of cheese. Slice each bun in half and toast the insides. Serve burgers on toasted buns with lettuce, tomato, red onion, and BBQ sauce.

Source: Kristine’s Kitchen

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Pizza with Peaches, Basil, and Goat Cheese

Posted in Easy Weeknight Meals, Main Dish, Pizza, tagged , , on August 21, 2012 | Leave a Comment »

This pizza came about when I had a peach that needed to be eaten on a night when homemade pizza was the dinner plan. I didn’t have a specific recipe in mind and got to thinking that the peach might just work on the pizza. One of my favorite pizza recipes is this one with pear and gorgonzola, so I knew how delicious a fruit pizza could be. I added some goat cheese because I pretty much can’t resist anything with goat cheese. A sprinkling of fresh basil after the pizza is baked brightens up the flavors.

One year ago:  New York-Style Crumb Cake

Pizza with Peaches, Basil, and Goat Cheese

Printable Recipe

Makes 1 pizza

Ingredients:

  • 1 ball white or whole wheat pizza dough
  • Olive oil, for brushing the crust
  • 5 oz. (about 1 1/2 cups) grated mozzarella cheese
  • 1/4 cup walnuts, chopped
  • 1 peach, pitted and thinly sliced
  • 1 oz. goat cheese
  • Small handful fresh basil, cut into ribbons

Directions:

  1. Preheat oven with a pizza stone inside to 500 degrees for 30 minutes.
  2. Roll out the pizza dough to a 12-14 inch round and place on a sheet of parchment paper on a baking sheet (for easy transfer to the baking stone). Lightly brush the crust with olive oil.
  3. Sprinkle the mozzarella evenly over the dough and then the walnuts. Arrange the peach slices on the pizza and crumble the goat cheese on top.
  4. Reduce the oven temperature to 375 degrees. Transfer the pizza on the parchment paper to the baking stone in the oven and bake for about 10 minutes, until the cheese and crust begin to brown. Remove the pizza from the oven and let cool for 5 minutes before sprinkling with fresh basil and serving.

Source: Kristine’s Kitchen

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BBQ Grilled Portabello Sandwiches

Posted in Easy Weeknight Meals, Main Dish, Sandwiches, Vegetarian, tagged , , , on August 14, 2012 | Leave a Comment »

I’ve come to love portobello mushrooms in recent months. It started with this pizza and then these stuffed portabellos. And now these bbq grilled portabello sandwiches are a new favorite vegetarian meal in our house. The portabellos are seasoned with a quick spice mix and grilled alongside some red onions. Add some cheese, avocado, and bbq sauce and assemble on a burger bun and you’ve got a great sandwich.

If you haven’t ever tried a portabello mushroom and are feeling skeptical of this recipe, I encourage you to give it a try. The mushrooms are pretty hearty and do a great job of subbing in for the meat that you’d usually find in a burger. The grilled portabellos are juicy and flavorful on their own, and even better when combined with melty cheese, sweet-spicy bbq sauce and creamy avocado.  I’m getting hungry just thinking about it.

One year ago:  Black Bean Burgers

BBQ Grilled Portabello Sandwiches

Printable Recipe

Makes 2 sandwiches

Ingredients:

  • Olive oil
  • Red onion, sliced into 1/2-inch-thick rounds
  • 2 burger buns
  • 2 portabello mushrooms
  • 1 tsp. paprika
  • 1 tsp. onion powder
  • 1/2 tsp. chili powder
  • 1/2 tsp. black pepper
  • Gouda cheese, sliced
  • 1/2 avocado, sliced
  • BBQ sauce

Directions:

  1. Heat a grill pan or gas grill over medium heat. Brush the onion rounds with olive oil and sprinkle with a little salt and pepper. Grill on both sides until they begin to soften and caramelize on the edges, about 4 minutes per side. Set aside.
  2. Remove the mushroom stems and use a butter knife to scrape out the gills. Combine the paprika, onion powder, chili powder, and pepper in a small bowl. Brush both sides of the mushrooms with a little olive oil and sprinkle with the spice mix. Grill over medium high heat, about 3-4 minutes per side, until mushrooms are juicy and tender. During the last minute or two of grilling place the sliced Gouda on top of the mushrooms so that it will melt.
  3. Toast the burger buns by placing them on the grill for a few minutes.
  4. To assemble the sandwiches, place a mushroom on each bun and top with some of the grilled onion rounds, avocado slices, and bbq sauce.

Source: Adapted from How Sweet It Is.

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Bean Burritos

Posted in Burritos, Easy Weeknight Meals, Main Dish, Mexican, Vegetarian, tagged , , , on July 18, 2012 | Leave a Comment »

Having a new baby and a three year old doesn’t allow for complicated or time-consuming dinner preparations most nights. That doesn’t mean that I want to sacrifice on taste, though. These bean burritos are a great balance between simplicity of preparation and great flavor. I’ve made them for dinner two weeks in a row now, and we’ve gotten two meals out of them each time. Normally I would eat the leftovers for lunch, but this time we’ve eaten them for dinner the following night. That way, I have a night off of cooking, where I don’t have to balance the baby’s feeding schedule with giving Julia some attention with cooking dinner.

I know that bean burritos are not a novel meal idea, but I’m excited to share this recipe because it’s more than just throwing some beans and cheese in a tortilla and calling it dinner (which I have done, in a pinch, and there’s nothing wrong with that, either!). I start by sauteing some onion and then add garlic and seasonings to give a little spice to the bean mixture. When serving, I add plenty of avocado, cheese, salsa, and Greek yogurt (it tastes just like sour cream in the burritos, but it’s much healthier!). Serving some fresh fruit with the burritos is an easy and nutritious way to complete the meal.

One year ago:  Peach Streusel Coffee Cake

Bean Burritos

Printable Recipe

Makes 6 servings

Ingredients:

  • Olive oil
  • 1/2 cup chopped red onion
  • 2 cloves garlic, minced
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/4 tsp. onion powder
  • dash cayenne pepper
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (15 oz.) can pinto beans, rinsed and drained
  • Salt and pepper
  • 6 large tortillas

For serving:

  • Shredded cheddar cheese
  • lettuce, chopped
  • 1-2 avocados, mashed
  • Greek yogurt (or sour cream)
  • Salsa

Directions:

  1. Heat olive oil in a large skillet over medium heat. Add the red onion and saute, about 5 minutes, until tender. Add the garlic, chili powder, cumin, onion powder, and cayenne and cook for about 30 seconds, until fragrant. Add the beans and 1/3 cup water. Reduce the heat to medium-low and cook for about 10 minutes. Season with salt and pepper to taste.
  2. To serve, warm the tortillas between two paper towels in the microwave, 30-60 seconds. To assemble the burritos, place some of the bean mixture, cheese, lettuce, avocado, yogurt, and salsa down the center of each tortilla and roll up. Serve immediately.

Source: Kristine’s Kitchen original

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