When spring is inconsistent in its warm sunny days, this creamy chicken soup with spinach and artichokes, together with some homemade bread, make a perfect light supper.
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Tag Archives: entree
Sheet Pan Cajun Smoked Sausage & Vegetables
I love sheet pan dinners for their easy preparation and even easier clean-up.
This smoked sausage and vegetable combination is very easy, and very adaptable. Use your preferred linked-style smoked sausage like kielbasa, andouille, or chorizo links (not loose raw chorizo). A combination of vegetables of various colors makes for a delicious and healthy dinner. I like using sweet potatoes and/or butternut squash, red peppers, zucchini, and onion.
Start cooking the longer-cooking vegetables first, then add the quicker cooking vegetables closer to the end of cooking time.
I season this with a premixed Cajun seasoning, but you can also use a combination of salt, pepper, onion and garlic powders, thyme, oregano, smoked paprika.
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Filed under Low Carb/Keto, Main Dishes
Indian Chicken Fried Rice
An Indian rice dish that is completely adaptable to any protein and vegetable combination you have on hand. Made here with chicken, zucchini, snap peas, red pepper, carrots, and onion.
This is similar in flavor to a biryani, but a simpler preparation, and packed with more vegetables.
For a low carb version, use cauliflower rice instead of basmati rice.
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Filed under Main Dishes
Cheesesteak Stuffed Portobello Mushrooms
A delicious low-carb alternative to a traditional cheesesteak sub. You can add any of your favorite cheesesteak add-ins to the filling: onions, peppers, jalapeños.
I like to use this pre-sliced shaved beef steak. It makes for a quick and easy dinner prep. I usually give this pre-shaved meat a coarse chop so that there are no large slices of beef.
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Filed under Low Carb/Keto, Main Dishes
Pizza Stuffed Chicken
All of the delicious flavors of pizza, without all of the bread. This makes a fun alternative to traditional pizza, even for the one child who doesn’t let me fill hers with sausage, pepperoni, or mozzarella cheese. But then- she also doesn’t eat pizza, so at least she likes a basic version of this meal.
To make these chicken rolls, it is important to pound the chicken breast thin between layers of plastic wrap. If you are starting with a large breast, you can either cut it completely in half into two thinner pieces before pounding, or you can butterfly the breast first before pounding.
I like to fill them with pepperoni, cooked sausage, and just a little bit of sauce and cheese. Here are a few process pictures (ignore the skinny little roll on the end without any of the delicious meat inside).
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Filed under Main Dishes
Seared Thai Basil Tuna Steaks
We have an abundance of Thai basil growing in planters in our back yard. Due to a plethora of rabbits, we have been unsuccessful at growing vegetables, so I have switched to herbs and flowers. Unfortunately, I may need to switch to all herbs next year…
But at least my Thai Basil is going strong, and is not a preferred bunny snack.
I love seared tuna steaks, because they are quick and easy to cook, and if not overcooked, are tender and delicious, without tasting “fishy”. A screaming hot cast iron skillet is the best way to cook them, searing for no more that 1 minute on each side. After searing, I add a small amount of the sauce into the skillet and cook for 15 seconds on each side to give a nice glaze to the fish.
Serve immediately, sliced across the grain, with additional sauce for dipping.
RECIPE: Continue reading
Filed under Main Dishes
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