Category Archives: Main Dishes

Comfort food, Healthy, Main Dishes, Soups

Amazing Crab & Corn Chowder

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Since I live on the East Coast now, things like clam chowder are a given. But one day when I had a craving for it and called around, I found out it costs about $20 per quart to order from a restaurant. Of course my frugal self was all “say what?” I knew I could make something just as delicious for far less. Then one night the significant other, when asked what he’d like for dinner, said “something like soup, but thicker, to dip bread in”.

Challenge accepted.

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I went to the pantry, and surprise, have not stocked anything with clams in it yet. A quick google search revealed that corn chowder and potato chowder are both popular options throughout the midwest and east coast. I love incorporating extra veggies into just about everything, so that sounded good.

But I still wanted that coastline-eqsue “fishy” taste. Not the “I hate salmon forever because this is gross” taste, just the salty, reminds you of the ocean flavor. Anyways.

To my delight, I did have some canned crab meat on the shelf!

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Jackpot. Combined with a teeny bit of fish sauce from my favorite Asian market, that should do the trick. A bit of creative dairy and thickening, and this turned out far superior to anything I’ve had in a restaurant. I was quite pleased, and it definitely satisfied the ‘soup-like but thicker’ and dipability requirements.

Ingredients:

  • 1 can crab meat
  • 1 bag frozen corn (or 2 cups fresh)
  • 2 red potatoes, diced finely
  • 2 celery stalks, diced
  • 1 large yellow onion, diced
  • 1 block of cream cheese
  • 2/3 cup milk
  • 2 tbsp olive oil
  • 1/4 cup fish sauce
  • 3 cups water
  • Salt & pepper to taste
  • Optional: biscuits for dipping, sharp white cheddar cheese to grate on top

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Step 1: In a large pan, add the oil, potatoes, celery & onion. Cover and cook for 5-7 minutes. Give it a good stir, then add in the corn and cook another 10 minutes, until everything is softened.

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Step 2: Add in the water, fish sauce, and milk, adjusting to suit your tastes.

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Step 3: Bring to just a simmer, and add in the cream cheese. Continue to stir as it dissolves.

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Step 4: Taste and add in the crab, black pepper, & salt. Let simmer until it reaches the desired thickness.

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Step  5: If you made/bought biscuits to go along with it, place those in the bottom of a heavy bowl, and cover with a healthy scoop or two of the chowder. You could also use those little oyster crackers.

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This stuff just smells divine, and is actually packed with tons of diced cooked veggies!

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To thicken even more, you could add a few tbsp flour to the veggies after cooking, just before adding in the water and milk.

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And if you don’t have skim milk, you could use any dairy really, half & half, whole milk, sour cream… Or just don’t use dairy &  keep it vegetarian.

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We grated some sharp white NY cheddar on top.

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Absolutely delicious! And far healthier than restaurant versions as long as you control the dairy content.

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Comfort food, Less than 5, Main Dishes, Pasta

Frank-n-Beans Macaroni

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For a cheap but filling meal, it’s hard to beat boxed macaroni & cheese. Ramen is really the only other college-type staple that comes to mind, and I’ve shown many ways you can jazz up that simple steaming bowl of chickeny salt water.

While I’m all for fancy-schmancy six-cheese homemade mac, and love health-ifying with butternut squash puree or acorn squash, sometimes you just crave that classic boxed taste. But if you’ve eaten it way too often, or just like some variety, I’ve got just the thing. Consider this recipe to be the even-more-broke cousin of my famous chili mac recipe.

If you look for a good sale, you can get store-brand mac n cheese for about 25-35 cents, hot dogs are on sale often for $1 per pack of eight, and beans, especially dried, are always affordable. It is likely you can create two servings or one huge serving for under $1. And with only three ingredients, there is just no excuse to not try it, no matter what your level of cooking knowledge (or lack thereof).

Ingredients:

  • 1 hot dog
  • 1/2 cup beans (dry cooked, or canned)
  • 1 box macaroni & cheese
  • Optional: butter, milk (for mac n cheese)

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Step 1: If using dried beans, bring 1 cup beans per 2 cups water to a boil, and simmer 2-4 hours, until tender. If using canned, simply drain and rinse. Cook the hot dog by either boiling for 10 minutes, grilling it, or microwaving for 1 minute 45 seconds.

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Step 2: Boil the macaroni, following directions on the box. Cut the hot dog into slices, drain the macaroni. If using butter or milk in your mac, add those as well as the beans and hot dog. Mix together and enjoy!

 

Comfort food, Main Dishes

Turkey Bacon Club on Italian

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Hot on the heels of my light, ultra-healthy, vegan Avocado Beet Wrap post Tuesday, I bring you this trifecta of meat-wich! Hey, that’s the definition of omnivore I guess. That and the significant other might walk out if all I ever fed him was veggies. Though I try…

This was of course his brain-child, since a craving for a giant dagwood-like club had hit a few days ago. So a quick trip to ALDI’s and about $20 later, I brought home enough goodies to make about 5-6 of these bad boys, rather than pay someone else the same amount for two.

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These are delightful, not going to lie, and would certainly please the crowd at a picnic or BBQ. Unless of course, it’s the Vegans United of America BBQ.  (I just made that group up, and if it’s a real thing I in no way intend to mock or upset anyone. Maybe someday I’ll even join)

Ingredients:

  • 1 large roll Italian bread, cut in thirds (or several smaller individual rolls)
  • 1/2 pound turkey
  • 1/2 pound ham
  • 1 pound bacon
  • 6 slices white American cheese (or whatever kind you like)
  • 1 large tomato
  • 1/4 red onion, slivered
  • 3 large Romaine leaves
  • 1 cup sprouts
  • 1 avocado
  • Handful of peppers
  • 6 tbsp olive oil
  • 6 tbsp red wine vinegar
  • salt & pepper
  • Other toppings: parmesan cheese, mustard, mayo, balsamic vinegar, pickles, etc.

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Step 1: Fry the bacon in a frying pan, let drip dry on some paper towels. Cut up any veggies you are using.

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Step 2: Cut open the rolls if they aren’t already cut. Pro-move: Heat in a buttered pan until slightly crispy, or microwave 30 seconds. Layer the turkey, ham, and bacon, top with oodles of toppings and cheese. Trust me, this last part is the key. Drizzle on 2 tbsp olive oil and red wine vinegar, and sprinkle on salt & pepper to taste.

Now laugh & take pictures of your friends and family as they try to fit their mouth around this monstrous delicacy you’ve created!

 

Appetizers, Healthy, Less than 5, Main Dishes, Snacks, Vegan, Vegetarian

Avocado Beet Wrap

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As spring kicks into gear and temperatures climb, we start looking for lighter, cooling dishes. It’s tough to enjoy a beef stew or thick chili when it’s 95 and humid. Luckily spring and summer bring a rotating buffet of delicious seasonal vegetables and fruits.

One of my favorite ways to use fresh produce is in a wrap. You can only have a bowl of salad so many times before it gets old. This way you can still have all the greens and good toppings but in a portable, desk-friendly format. Wraps are easily adaptable to just about any veggie or dip (such as hummus, guacamole, or sriracha ranch).

This wrap packs the healthy fats of avocado, the anti-cancer and inflammation-fighting power of beets, the hydration of cucumber and greens in one fabulous lunch. But feel free to sub in another type of green (spinach, kale, beet greens) or other veggies you have on hand. On average, you should eat about 2 1/2 cups of veggies per day, and a wrap should contain approximately 1 cup.

Ingredients:

  • 1 tortilla
  • 1 whole roasted beet (4-5 slices)
  • 1/2 cucumber, skin on if organic
  • 1/2 avocado
  • 1/4 head of romaine (or 1/2 c greens)

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Step 1: Cut up your avocado, cucumber, & beets. Spread the greens on the tortilla, top with veggies. Roll up and enjoy!

 

*Some time saver tips:

  • Use canned beets for the slices
  • Pick up pre-cut cucumber from a salad bar
  • Use packaged guac instead of an avocado
Comfort food, Healthy, Main Dishes, Pasta

Turkey, Mushroom, & Spinach Lasagna

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One thing every mom loves is having someone else make dinner for them once in a while. Whether your mom loves to bake, or is seldom seen near the stove, everyone loves lasagna. I don’t know about you, but I know in my house lasagna is always welcome. There is just something comforting and satisfying about a heaping plate of sauce, meat, and noodles. Some may argue that lasagna is just fancy pasta, but truly, layering it creates a whole different experience.

Several of the tricks I use in my lasagna I already have written about in my sneaky healthy lasagna post,  and a few more I mention in my YouTube video. The video will show you how to assemble this recipe step by step, and is found by clicking this link, and is also at the end of this post.

For the cheese layer, I seldom am willing to pay a premium for cheese such as ricotta when I know cottage cheese works just as well and is far cheaper. I use a mixture of cottage cheese and sour cream here, and it is super tasty. But if you are a purist who only wants ricotta, or if you have some fancy type of cheese, feel free to switch it up.

For mother’s day, if you are lucky enough to live near your mom, and haven’t already made reservations somewhere, give this simple 30-minute recipe a try. Putting lasagna together is far easier than you may think, and it always impresses. Lasagna looks amazing and tastes even better. Impress your mom, date, siblings, friends, or coworkers. Heck, make a whole pan for yourself and it will last all week. Just give it a try!

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Ingredients:

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Step 1: Bring a large pot of water to a boil. Add the noodles and olive oil (the oil helps keep the noodles from sticking as much) and simmer for about 10 minutes.

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Step 2: Dice up your mushrooms, garlic, and onions. Add the ground turkey to a pan over medium heat, and cook until browned.

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Add in the garlic, onion, & mushrooms, cover and cook another 5-10 minutes.

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Step 3: In a large bowl, mix the cottage cheese and sour cream.

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Step 4: Once the noodles are cooked and drained, layer a 9 x 13 baking pan with 4-5 noodles, overlapping the edges. Add half of your cooked meat mixture on top of the noodles. Pour 1/2 your sauce on top, followed by half of the cheese mixture. Lay down a layer of 1 cup spinach, and then another layer of 4-5 noodles, again overlapping. Repeat the layers, saving a small amount of sauce to pour on the top.

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Step 5: If you want, shred a layer of sharp white cheddar cheese on top. Pop your lasagna in the oven for 30-45 minutes at 350 degrees.

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That’s all there is to it! You could also make this in a disposable aluminum pan, cover with foil, and put in the freezer for a night you don’t feel like baking. Most likely, you will just make the house smell amazing and will devour the whole thing in one meal!

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With the healthy protein from the turkey and cottage cheese, the extra tomatoes boosting your lycopene and vegetable intake, and a healthy layer of spinach, you don’t have to feel guilty about going back for seconds!

(Oh, and if you do make this for mom, super mega bonus points to do the dishes after!)

 

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Healthy, Less than 5, Main Dishes

Chicken Ranch Burgers

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Spring and summer means it’s time for picnics and backyard BBQs. While the usual suspects, hot dogs and burgers, are tasty they are kind of old. (Hopefully not literally, you threw out the half-used pack from last summer right??)

I don’t know about you, but I like to experiment with “standard” foods to see if there is a way I can improve it and make it my own. With burgers there are so many options. You really just need a few fillers, spices, and something to bind it all together.

For the vegetarians and vegans, vegetable burgers are crazy easy to make and have so many customization options! My favorite way is to simply take about 1 cup of mashed beans and 1 cup of a whole grain (like couscous, quinoa, or oats) and some cooked vegetables, then bind it all with some oil and maybe flour. Kidney bean and quinoa burgers are my favorite so far.

For meat-eaters, try ground turkey, ground pork, or ground chicken for something other than beef. Or get really adventurous and try some ground elk, bison, or lamb. This recipe is one I tried for a picnic with friends, and everyone said it was an absolute winner, a great new, interesting flavor. With only four ingredients, you’ve got to try this out.

Ingredients:

*Note: You can substitute 2-3 tbsp of a Ranch seasoning mix instead of the dressing and other seasoning, then use 1 large egg to bind

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Step 1: In a large bowl, mix all of the ingredients. By hand is best.

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Step 2: Fire up the grill! You can also use a George Foreman style press, broil in the oven, or fry on the stove top.

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Step 3: Top how you like it and enjoy!

You can see we put american cheese slices on ours, but the topping possibilities are endless. Try coleslaw, fries, avocado, hummus, salsa, hot sauce, tomatoes, grilled onions, peppers, and/or mushrooms, arugula, spinach…

This is chicken, so you need to be a little more careful about ensuring it is completely cooked. The only way to be totally sure is to use a meat thermometer, and for chicken it should read 165 F. Worst case, poke it and make sure the juice is clear, or cut a piece off to make sure it isn’t pink still. If not, then it’s chow time!

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This post contains affiliate links. If you purchase items by clicking on these links, your purchase price is not affected but a portion of the profits go towards maintaining  this blog. Thank you.

Appetizers, Comfort food, Less than 5, Main Dishes

Flatbread Flexibility

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One of my favorite things to go on sale is biscuit mix. This is because the mix is so very flexible. You can of course whip up soft, flaky biscuits in ten minutes, but you can also do so much more. I’ve used it to make pizza bites, tuna pockets (more than once actually), and as a pie crust substitute.

But the best way to use biscuit mix, other than biscuits, is as a flatbread for pizzas! These are amazing because the toppings are only as limited as your creativity.

I was having a get-together, and had to make something to feed a crowd at the last minute. This was my mom’s idea, and it turned out to be brilliant. Everyone could try something different, and everyone was happy with the results.

Feel free to get creative with whatever you have in your kitchen.

Ingredients (per pizza):

  • 1 roll biscuit dough (or pizza dough)
  • Approx. 1 cup toppings
  • 1/3 cup sauce (marinara, ranch, BBQ…)

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This pizza included bacon, cooked chicken breast, spinach, shredded cheddar cheese, and ranch dressing.

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As you can see, you can make pizza pockets, in many different sizes. Just press the dough together and mold it to the size you need.

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The smaller the pizza pocket, the less time you need to cook. These all went in for about 12 minutes, and you can see the smaller pockets are a darker brown whereas the larger ones are slightly golden.

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We had some with mozzarella and pepperoni, some with red pepper and spinach, and some bacon BBQ. These would be great for birthday parties, cookouts, picnics, a casual weeknight, and more.

Healthy, Main Dishes, Sneaky Healthy, Vegan, Vegetarian

Tofu Sofritas Lettuce Wraps

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For those of you who don’t know, or don’t eat at Chipotle, the fast-casual Mexican chain, they have a new vegetarian/vegan option: the sofritas.

This option is shredded pressed tofu, marinaded in sofrito sauce and braised on the grill like their meats. There is debate as to whether it is worth the added cost (if you put guac on it too) over a plain no-meat burrito or bowl, but that choice is yours to make.

Sofrito, or refogado, is traditionally a sauce made from aromatics like garlic, onion, peppers, tomato, and paprika cooked in olive oil. Used in Brazilian, Spanish, and Portuguese cooking, the preparation varies as each cook makes theirs unique based on seasonal cuisine and local taste preferences.

Rather than shell out $8.50 + tax (or whatever a burrito runs in your neck of the woods) how about you make your very own at home for a larger batch at a much lower price? It’s super easy, even if you’ve never cooked tofu before. You don’t even have to press it first, as you usually do with tofu, because you will shred and fry it.

The other ingredients are the things I like in my bowl/taco. Feel free to improvise with whatever toppings you like and have. Try: coleslaw, salsa, tomatillos, hot sauce, jalapenos, beans of all kinds, onions, cilantro, sour cream, avocado, shredded cheese…

Ingredients:

Wrap Toppings:

  • 1 cup cooked rice
  • 1 cup cooked pinto beans
  • 2 tbsp hummus
  • Fresh diced tomato
  • 1 fresh avocado
  • 1 head romaine, outer leaves removed
  • Optional: use tortillas (or make your own)

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Step 1: Drain the tofu, and heat the oil in a pan. Using a fork or your hands, smash the tofu into crumbles.

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Step 2: Dice or crush the garlic, add to the oil until fragrant, then add the tofu. Pour on your hot sauce and spices.

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Because the meat-eater was joining me, I mixed tofu and ground turkey together. Keep it veg/vegan by not adding turkey, or slowly introduce tofu to someone this way.

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Step 3: Keep mixing until tofu develops a nice deep red/brown color, about 10-12 minutes.

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Step 4: Sprinkle the yeast into the tofu, and squeeze the lime juice over top. Take a large romaine leaf, and top with a heaping tbsp or two of sofritas.

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Add the other toppings you like, and wrap it all up.

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This makes a hearty and filling wrap, you can eat two or three and still have a very low total calorie count. If opposed to the lettuce, feel free to make it a bowl or use tortillas.

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Healthy, Informative, Main Dishes, Salads, Vegetarian

Kale & Wasabi Pea Caesar Salad

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Are you getting in the spring of things? Have you begun a whirlwind of cleaning out rooms, old clutter, elbow greasing the bathroom, and sorting through wardrobes? Do you day dream about tender green baby lettuce, the first sweet juicy strawberry, or delicate spring peas that pop in your mouth? I know I am!

Spring is a time of freshness, rebirth, and growth. The world re-awakens after a long, cold, terrible winter.

Though it is hard to believe now, with the still-cold, hard earth brown and bare, soon rain will drench everything, sun will warm it again, and greenery will burst forth! Birds have begun singing, small furry animals are emerging from hibernation, and gardeners all over are just itching to get outside and play in some dirt!

Now might be a good time to assess your food preservation options. If you don’t have canning jars or could use some more, I recommend at least a case of pint jars (wide-mouth can fit more in easily, you can can or even freeze them), as well as a case of quart jars, and if you make lots of different flavored jams, jellies, or salsas, maybe a few tiny 4 oz jars too. These also make great gifts!

Don’t forget the lids, regular mouth lids and  wide-mouth lids. These cannot be reused (they lose their seal) but the rings you can reuse.

Even if you don’t have a garden yourself, canning is an excellent skill to begin learning. You can get steals and deals at the end of the day in farmer’s markets, pick-your-own bushels of fruits at an orchard, or on-sale in-season produce at the grocery store.

Canning is a great, non-electricity-using way to store these seasonal delicacies for the future dreary winter, that we don’t even want to think about yet. Read my earlier foray into canning beans for more information, directions, and especially important safety information to consider if this is your first time (or hundredth).

In honor of this season of green, here is a lovely salad recipe using fresh greens, wasabi peas, sunflower seeds, and other fresh veggies. Feel free to make it your own based on your tastes and what is currently in season near you.

Ingredients:

  • 2 cups assorted greens (romaine, kale, spinach used here. also try arugula, watercress, chard, or endive)
  • 1/2 cucumber, washed and sliced
  • 1/3 cup wasabi green peas (use fresh peas if you have them or don’t like wasabi spice/flavor)
  • 1/2 cup homemade croutons
  • 2-3 tbsp Caesar dressing (or Ranch)
  • 2 tbsp sunflower seeds
  • Optional: grated fresh Parmesan or Romano cheese

Step 1: To make croutons, cut 2 slices of old bread into cubes. Toss in 2-3 tbsp olive oil, and sprinkle on seasonings (I recommend Italian). Toast on a flat cookie sheet in an oven at 350 for 10-12 minutes, until golden. Or use store-bought, or omit entirely. Up to you.

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Step 2: Shred or slice the romaine, spinach, and kale, and pile on a plate. Top with cucumber slices, sprinkle on the seeds, peas, and croutons, and add dressing. Toss lightly to coat.

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I had this for lunch with an apple, a piece of homemade corn bread (with canned corn in it) and a big glass of water. Just a perfect amount of crunch and spring flavors to perk you right up. Now if only there was no more frost danger so I can set out my seedlings…

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This post contains links from the Amazon Affiliates program. If you purchase these items through these links, the price you pay is not affected yet a portion of the proceeds go towards maintaining this blog (and my gardening addiction!). Thank you.

Comfort food, Main Dishes

Roast Beef & Garlic Bread Au Jus

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For those who have been to fancy restaurants and wondered what “au jus” meant, fear not, I have the answer! It is a French term meaning “in it’s (own) juices”.  Therefore, any meat cooked and served with the cooking liquid is au jus.

The most popular au jus meat is of course beef. And the most popular way to serve it is of course as a dipping sauce with a roast beef sandwich. Though jus can be prepared separately from the main dish, for example by reducing beef stock to a slightly thicker sauce, it is best when made using the actual meat with which it is to be served.

In this recipe, I made a beef rump roast which we ate for dinner day 1 with some roasted winter veggies. I saved the jus, and the following day served the leftover roast beef on thick garlic toast drizzled in the jus with some rice on the side. It is fall-apart tender with flavor to spare, and the jus packs a punch all its own. I’d recommend this double-day pleaser anytime.

Ingredients:

  • 1 5-6 lb beef roast
  • 1 plastic roast bag, or crock pot liner
  • 1 packet roast seasonings; or
    • 1 tsp black pepper
    • 1 tsp garlic
    • 1 tsp thyme
    • 1 tsp rosemary
    • 1-2 tsp sea salt
  • 2 large potatoes, diced
  • 2 celery stalks
  • 1/2 cup brussels sprouts
  • 2-3 large carrots, diced
  • 1 cup water or beef stock

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Step 1: Brown the roast in a frying pan over medium heat. Sear until dark brown on all sides, then set aside to cool. Place the meat, seasonings, veggies, and water into the steaming bag. Either cook on high in a crock pot for 2-4 hours, or in an oven set to 350 for 1 1/2 hours.

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Step 2: Once the roast is fully cooked (brown all the way through or slightly pink) remove it and the vegetables to a dish. Strain the liquid with a metal strainer and/or cheesecloth into a container.

Step 3: If the jus is to your liking, serve immediately. Otherwise you can bring it to a simmer and reduce to your desired consistency. You can also add flour or cornstarch for a gravy instead.

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Step 4: The following day, make a big loaf of garlic bread. Shred the remaining beef, and pour over the bread. You can also make it into a sandwich. Serve drizzled with jus, or on the side to dip.

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This salty, tangy, tender beef is amazing with crunchy fresh garlic bread. The jus is delicious and flavorful, and could be used in many other ways, such as in soups, dressings, gravy, and more.