24 October 2013

Delicious Dinner Recipes.

I've made dinner the past three nights. Which is like totally a feat in and of itself. I'm a stay at home mom, but I loathe cooking. Except that I take that back. I don't loathe cooking. I loathe the grocery shopping and the meal planning. Having made dinner three nights in a row (I'm telling you, this is a HUGE deal), I can actually say that cooking isn't bad! I've had so much fun making a delicious and healthy meal for my family. It's been so fun to watch the girls gobble up meat and veggies instead of the usual fast food. Meal time is still not the easiest moment of the day, but I can always feel better when I'm feeding my girls something that is SO good for them.

So onto the recipes I've made for the past three days! Also, I'll share with you what my husband said about each meal. Kind of my favorite part. :) Keep in mind that I found some of these recipes online, but I definitely tweaked them, so I'm giving you my tweaked recipe, which is obviously better. And sorry for the lack of photos. We ate it all too fast. My bust.

Asian Lettuce Wraps

I'm going to preface this recipe with the fact that I eyeballed like everything but the meats in this recipe. Sorry for the lack of measurements!!

1 head Bibb lettuce
1 pound ground turkey
1 pound ground sausage (You can totally just use half of each if you're feeding less than five people, but I highly suggest using both meats!)
2 tablespoons olive oil
shredded carrots-maybe 2 or 3 carrots shredded
1 white onion, sliced
honey-roughly 2 tablespoons
soy sauce-probably 1/3 to 1/2 cup
dried ginger-just some sprinkles
garlic powder-just some sprinkles

1. Clean your lettuce piece by piece. Dry it off in paper towels and throw it back in the fridge to keep it nice and cold.

2. Cook the turkey and sausage with a little bit of salt and pepper.

3. Remove the meat. Heat up your oil and put your sliced onions in the pan. Cook that until your onions are translucent. Add the carrots so they can soften up...just a few minutes.

4. Put the meat back in the pan and heat it all up together.

5. Put some honey, soy sauce, ginger and garlic powder in. I really just put it in until it smelled delicious. I didn't measure any of it, but I did taste it after it all cooked together a bit.

6. Serve some spoonfuls of your delicious mixture on a nice fresh lettuce leaf! ENJOY!!

Adam's Thoughts: "These are even better than when I make them!" I know, dude. I thought the same thing. ;)

Crock Pot Pork Chops

9 pork chops (I use boneless because that's how I roll)
1 1/2 tablespoons olive oil
2 clove garlic, minced (I buy the garlic in the jar that's already minced. Saves SO much time!)
6 tablespoons soy sauce
1/2 cup chicken broth
4 tablespoons brown sugar or honey (I used brown sugar. THE BEST.)
dash (or two!) cayenne pepper
2 tablespoons cornstarch mixed with 2 tablespoons water to make paste (save this for later!)
little red new potatoes

1. Season pork chops with salt and pepper to taste.

2. In a skillet over medium heat, heat olive oil. Add pork chops and sear until nicely browned on both sides. Transfer pork chops to crockpot.

3. Add garlic to pan droppings and sauté until it begins to brown.

4. Stir in soy sauce, chicken broth, brown sugar and cayenne pepper. Stir to blend; bring just to a boil.

5. Pour sauce over the chops. I added a bit more chicken stock straight on top of the pork chops so that they wouldn't dry out.

6. Cover and cook on low until pork chops are tender, about 6 to 7 hours. I turned them over about every hour to be sure that they weren't drying out and would cook evenly. Towards the end of cook time, I added some new potatoes just for fun. I cut them up and threw them right in. I ended up adding even more chicken broth at this point as well. And I'm glad I did!

7. After you let the potatoes cook for a bit, stir in the cornstarch and water mixture until well blended. Cover and cook about 20 minutes longer.

8. Serve that beautiful pork up and ENJOY! Mine totally fell apart and it was still amazing.

Adam's Thoughts: "The best pork I've ever had!!" Right? Me too! I've always hated eating pork because it's ALWAYS dry and gross. Not this time. The juiciest and most flavorful pork I've ever eaten!!

Rosemary Lemon Chicken

 1/2 cup butter
 1/2 cup fresh rosemary
 3 cloves garlic, minced
 1/4 cup fresh lemon juice
2 packages chicken breast tenders
 salt and pepper to taste

1. In a food processor, thoroughly blend together the butter, rosemary, garlic, and lemon juice. (After doing this once, I would totally just chop up the rosemary and then mix it all together. I melted my butter after it wouldn't mix anyway. No biggie.)

2. Pour 1/3 of blended mixture into a small bowl for marinade. Set the rest of the marinade aside. You'll need it when you make the chicken.

3. Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Put the chicken in an airtight container and let it marinade overnight. (I left it overnight, but I'm sure you could prepare it in the morning and let it marinade for the day and enjoy it that night.)

4. Take a spoonful of the marinade and heat it up in a pan. Put your marinaded chicken in the pan and cook it until it's done! I added a little more of the marinade at the end just to keep it awesome.

5. Serve with your favorite veggie or pasta or whatever. We chose cauliflower which all my girls gobbled down! Pour some more of that yummy marinade over the chicken right before serving. ENJOY!!

Adam's Thoughts: "Mmmmm. This chicken is SO good." He also poured lots more of that marinade on top. :)

There you have it, homies! My fantastic meals for the past three days. They were amazing and so easy to make!! That's my favorite part! Nothing crazy that you can't find at a regular grocery store. I can't wait to eat this all again next week! ;) Hope you love them and as always, share with your friends!


the Shipe's said...

ohhh these sound yummy! Especially the pork chops! I ate them as a kid and made them well once, but every time after that they've been horrible. yaye, thanks

the Shipe's said...
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