When I want something quick I tend to go to pasta, tonight I decided to go for something different! I thawed some shrimp while I diced my onion, ran some frozen broccoli through hot water to thaw (then gave it a squeeze to get rid of excess liquid), set rice to cooking and within 15 minutes dinner was ready and I was a happy camper!
In a small sauce pot place the water, rice and some salt, bring up to a boil, reduce to a simmer, give a quick stir, cover and forget about it until the rice has absorbed all of the water. Once that is done set to the side.
In a saute pan heat the olive oil over medium heat, add the onions with some salt and pepper and cook for 2 minutes, add the garlic and cook for another 30-40 seconds, then add the broccoli with some salt and pepper and cook for 5 minutes. Once the onion has become translucent add the shrimp with some more salt and pepper and toss around to get the shrimp in an even layer on the bottom of the pan. Cook until the shrimp is no longer translucent.
Remove from the heat and serve over the rice. For an added kick add a tablespoon or two of La Choy Teriyaki Sauce and saute for a minute or two – a great way to spice up left overs!
WW: 8 Points Plus / serving
9 Points Plus / servings – with the Teriyaki Sauce
I love Strawberries, and when my grocery store started stocking them I started buying them. I feel kinda foolish because I know these aren’t great but they are still getting me out of my banana and apple fruit funk that I have been in for a few weeks now. Well this batch was particularly red but not particularly tasty so I decided I would try to add Balsamic Vinegar to them which I have heard really helps lackluster berries. I always thought “no way that could be good” oh man was I WRONG. This was so delicious I actually had another bowl later in the day with a banana sliced in as well which was just as good.
Growing Up my parents would occasionally make us a cheese steak using Steak-Umms Sliced Steaks. Super simple to use, they cook up in about a minute or two and are quite tasty. I have been craving a cheese steak for weeks now, there is a great deli down the street from my office that makes a killer one, unfortunately it is 3X larger than I need and I know it isn’t super healthy. I decided to make my own version that gives me the taste and lets me control what I am putting into my body. It is a darn good thing I put the other servings in containers before I ate mine or I might of eaten the WHOLE pan it was that good!
Cheese Steak Couscous: Serves 4
1 Large Bell Peppers – Sliced
1 Large Onion – Sliced
1C Cherry Tomatoes – Sliced in Half
1tsp Olive Oil
Salt & Pepper
6 Steak Umms
4 Slices American Cheese
1C Israeli Pearled Couscous
1.5C Beef Stock – Fat Free
In a small sauce pot add the beef stock and bring up to a boil, add the couscous, give it a stir, reduce the heat to a simmer, cover and cook until the couscous has absorbed all of the stock. Remove from the heat and set to the side.
While the couscous is cooking heat the olive oil in a saute pan over medium heat, add the onions and peppers with some salt and pepper. Saute for 5-8 minutes until softened and the onions have turned translucent. Add the tomatoes and continue to cook for another minute. Add the couscous to the pan and stir to break up the couscous. Remove from the heat and cover.
In a skillet over medium heat toss the Steak-Umms down in a single layer (you may have to do this in 2-3 batches), sprinkle with some salt and pepper and with a spatula start to break up the steak as it thaws and cooks. Once it has all turned brown drain the fat from the meat and add the meat to the couscous pan. Once all the steak has been added to the couscous break up the cheese and add to the pot as well, turn the heat on low, stir to incorporate the cheese, cover with a lid for a minute or two, stir again and repeat as necessary until the cheese has melted. Serve and Enjoy!
WW: 10 Points Plus / serving
When I make asparagus I make a whole pound at a time and tend to have it over 2-3 meals or toss it all into a pasta dish. Last night I had it as a side dish, and this morning I was in the mood for eggs (highly unusual for me!) Knowing I would only want one meal I decided to use my left over roasted asparagus and a single serving ramekin to make myself a single serving quiche! I didn’t have any crust on hand but this was tasty none the less!
Asparagus Quiche: Serves 1
1/4C Milk (I use Fat Free)
5-6 Roasted Asparagus Stalks – Cut into 2″ segments
1/2oz Cheddar Cheese
Salt & Pepper
Scramble the egg and milk together until nice and frothy, add some salt and pepper and stir again, pour into a greased ramekin. Add the roasted/sauteed asparagus (I used left overs from the night before) and the cheese. Place in a 375° oven for approximately 20-25 minutes until the egg is completely set in the center.
WW: 4 Points Plus / serving
I often get comments asking why I use white rice and not brown in my recipes. My general response has always been because I grew up on white and I’m not in love with brown and I don’t like to eat what I don’t love! I have always been a fan though of Near East’s Wild Rice which has a certain blend of seasonings to it that I have always enjoyed and seem to have whenever I am making pork. The other day as I was making my Spiced Up Pulled Pork I decided to try a new wild rice blend I got from Lundberg. They make a risotto that I am fond of so when I saw their wild rice blends I decided to give it a try and to spice it myself. As I was using the Montreal Steak in my pork I decided to add it to the rice and what do you know?! it was remarkably similar to the wild rice blend I like from Near East.
Wild Rice: Serves 4
1C Lundberg Wild Rice
1.75C Water (or Chicken Stock)
1tsp Olive Oil
2tsp Montreal Steak Seasoning
2tsp Parsley Flakes (dried)
Place the rice, water, olive oil and montreal steak seasoning in a small sauce pot, bring up to a boil, reduce to a simmer, cover with a lid and let it cook slowly until all of the water has been absorbed by the rice. Fluff with a fork, add the parsley, stir once more, serve & enjoy!
WW: 4 Points Plus / serving
Welcome to my kitchen!
I am a 29 yr old who loves to cook! I do not cook for a living, in fact I'm a project manager at an Architecture Firm in Baltimore, MD. I find that cooking is one of the best ways for me to decompress after a long day. I get to take time for me, make something nice, and sometimes share it with those that matter in my life. I love to cook with others and learn new things, while also teaching my recipes to my friends and family.
Two years ago I wrote a cookbook of family and friend favorites and I find I am still finding new recipes to explore and share and thought this would be the best way to do it.
I will be sharing the things I make weekly, great recipe websites, and other recipes I can't wait to try. I hope you find something useful here and encourage you to post any thoughts and comments as well as modifications to the recipes if you give them a try!