Tag Archives: main dish

Sheet Pan Garlic Lemon Shrimp and Asparagus

Garlic Lemon Shrimp and Asparagus 1

Sheet Pan dinners are a quick way to cook a full meal on one easy-to-clean pan. This shrimp and asparagus meal can be on the table in under 30 minutes.

Garlic Lemon Shrimp and Asparagus 3

Line your baking pan with foil for an even easier clean-up.

Garlic Lemon Shrimp and Asparagus 2

RECIPE:

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Japanese Sukiyaki

Japanese Sukiyaki 1

Happy 19th birthday Aaron! About a week ago, Aaron left for Germany to serve a 2-year mission for The Church of Jesus Christ of Latter-Day Saints, so we celebrated his birthday a little early. Aaron’s dinner request was Japanese Sukiyaki and Coconut Cream Pie Bars (pictured below).

Coconut Cream Pie Bars

Sukiyaki is a Japanese hot pot, served in the pot over a portable gas burner at the dinner table. Diners use chop sticks to take items out of the pot onto a bed of rice. Dipping hot items from the broth in raw eggs is traditional, but we didn’t want to risk salmonella with Aaron taking an international flight the next day.

Sukiyaki broth is a slightly sweetened soy broth. Thinly sliced beef and various vegetables, noodles, and tofu simmer in the broth until cooked through.

Here’s a photo from another time when we used slightly different vegetables:

Japanese Sukiyaki 2

RECIPE:

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Instant Pot Thai Pork Wraps

Instant Pot Thai Pork Wraps 2

This shredded pork wrap filling can be made in an Instant Pot or slow cooker. The pork is seasoned with a soy peanut marinade and makes a flavorful meal everyone will love. Top with chopped peanuts and julienned cucumbers for a great crunch.

Serve in tortillas for wraps. For a low-carb meal, use Bibb or Butter lettuce leaves for lettuce wraps, or serve on a bed of chopped lettuce.

Instant Pot Thai Pork Wraps 1

RECIPES:

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Beef Stroganoff

Beef Stroganoff 1

With colder weather this week, we have broken out a few comfort food dishes. Beef stroganoff is a great way to make 2 meals out of one roast. I like to do a traditional Roast Beef one day, and then use the leftovers to make this Beef Stroganoff. If you won’t be using the leftover roast beef right away, cut it into strips and freeze it for a quick start to a meal later.

RECIPE:

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Vietnamese Fresh Spring Rolls

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As the weather warms, these fresh spring rolls make a perfect appetizer or light main dish.

Fresh spring rolls are made with a thin rice paper wrapper and a combination of thinly sliced vegetables, proteins, noodles, and herbs. The hardest part about making them is seeing the wrapper once you wet it. They are very thin and almost transparent when wet. And chopping-these do involve a lot of vegetable chopping.

To make the rolls:

Fill a large shallow bowl (or plate with a rimmed edge) with warm water. Dip one piece of rice paper into the water, just until the wrapper begins to soften (about 15 seconds); make sure to wet entire piece. Lay the wrapper on a separate plate, textured side up, with a small edge hanging off of the plate (this will make it easier to start rolling). Don’t wet more than one wrapper at a time; they will quickly stick together.

Place a combination of desired vegetables, protein/noodles, and herbs on the bottom part of the rice paper. Fold the bottom edge of the rice paper over the filling and roll tightly once or twice. Fold in the two sides and then continue rolling completely.

Fresh spring rolls should be served the same day as making then. If you do need to store leftovers, store rolls (not touching) in a single layer; the rice paper gets sticky as it starts to dry and they will stick together if stored in layers.

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Below are ideas for vegetable, protein, noodle, and herb  fillings that can be used, and recipes for various dipping sauces. Pictured above are Spicy Sesame, Creamy Peanut, and Sweet Chili Hoisin Dipping Sauces.

RECIPES:

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Chorizo Stuffed Eggplant Parmesan

Sausage Stuffed Eggplant Parmesan 5

Chorizo sausage, fresh mozzarella pearls, spicy marinara: all stuffed into an eggplant shell and topped with melted Parmesan. Perfect on its own, or served with a side of pasta.

Sausage Stuffed Eggplant Parmesan 2

Be sure to use medium sized eggplant. The skin on large eggplant is too thick to eat unless cooked for much longer than this recipe.

Sausage Stuffed Eggplant Parmesan 3

I love  chorizo sausage in this, but you could also use a mild or spicy Italian sausage. I also use a spicy marinara sauce (like Arrabiata), but you can use whatever your family prefers.

Sausage Stuffed Eggplant Parmesan 5

Chorizo Stuffed Eggplant Parmesan

Sausage Stuffed Eggplant Parmesan 5

3 medium eggplant (do NOT use large eggplant)
2 cups marinara sauce (I use a spicy variety, like Arrabiata)
Olive oil cooking spray
salt & pepper
1 lb chorizo sausage
1 onion, chopped
2 cloves garlic, minced
2 tsp Italian seasoning
½ tsp kosher salt
¼ tsp fresh ground pepper
8 oz fresh mini mozzarella pearls (or ½” cubes)
1 cup fresh grated Parmesan

Preheat oven to 375°F.

Cut eggplant in half lengthwise. Use a tablespoon-sized measuring spoon to hollow out centers of eggplant halves (don’t discard eggplant insides). Spread about 1 cup of marinara sauce in the bottom of a 9×13” baking dish. Place eggplant halves in the baking pan. Spray the eggplant halves with olive oil cooking spray (or brush lightly with olive oil) and sprinkle with salt and pepper. Coarsely chop eggplant insides and set aside.

In a large skillet, cook chorizo over medium-high heat until browned; drain grease (place chorizo in a paper towel lined bowl to remove excess grease). Return chorizo to the skillet with the chopped eggplant, onion, and garlic. Stir in Italian seasoning, salt, and pepper. Cook until eggplant is soft, about 5-7 minutes. Remove skillet from heat.

Add the mozzarella pearls to the sausage mixture in the skillet and stir gently. Quickly (before the cheese melts) spoon mixture evenly into the 6 eggplant halves. Top the filled eggplant boats with remaining marinara sauce.
Bake, uncovered, for 30 minutes. Sprinkle with fresh Parmesan and bake for an additional 15 minutes.

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