Category Archives: 30 minute meals or less

Avocado Fried Egg

Posted by Delightfully Doable on 16 January, 2014 None comments

Avocado fried eggs are incredible. I saw I picture of an avocado with an egg inside. “Brilliant” I thought to myself. I filled the center full of eggs and baked them to perfection. I topped them with a beautiful kale and roma tomato garnish.

Avocado Fried Eggs:

  • 4 avocados
  • 4 eggs
  • ¾ cup chopped roma tomatoes
  • 1 cup chopped kale
  • Dash of EVOO
  • Dash of Salt and Pepper

Split and pit avocados and place in a greased 8×8 baking dish. Break avocado a titch to allow a bigger hole for the egg and scoop egg into center.

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Bake at 400 degrees for 10-15 minutes depending on your preference of cooked egg. Turn to broil and broil for 1 minute until the top browns slightly.

Meanwhile chop roma tomatoes and kale and mix with evoo, salt and pepper. Top Avocado fried eggs with this garnish and serve with hash browns and toasted English Muffin Bread.
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Very simple yet very delicious.

 

Alfredo Sauce

Posted by Delightfully Doable on 15 December, 2013 None comments

Mmmmm the delicious white sauce for fettuccine and pizzas is a fatty, comfort food that we all love. I must say store bought has no comparison after making your own sauce. My mom used to make this frequently for anything and everything that needed a white sauce. It is quite the staple that has a multi-purpose.

Enough said, let’s get it cooking!

Ingredients:

  • 1- 8oz block of cream cheese
  • 4 tbsp sweet butter
  • 2 tbsp EVOO
  • 2 garlic cloves, minced
  • 2 cups heavy cream (any milk works, but the thicker the milk the thicker the sauce)
  • Dash of salt and pepper
  • Garlic salt to taste
  • ½ cup parmesan cheese
  • Fettuccine noodles
  • Chicken or shrimp

In a large sauce pan melt butter, EVOO and cream cheese together over med-low heat. Stir in minced garlic and heat for 1-2 minutes before adding cream, salt and pepper and garlic salt. Stir well and simmer for 5 minutes whisking the whole time. Add parmesan cheese.

Cook noodles according to package directions. If adding meat, add now and serve with warm bread. :)

Tasty Dogs

Posted by Delightfully Doable on 7 December, 2013 None comments

Scrumptious, absolutely heavenly. This was a new creation that morphed into something beautiful. I must say I had no hot dog buns, and wanted to experiment a little. How could a hot dog go wrong? Well the simple answer is, it can’t.

Today I took a couple tortillas and broiled them with Swiss cheese slices. In a saucepan I cooked up some mushrooms, Brussels sprouts and onions; simple and delicious. I topped my 100% kosher dog from Costco with my saucepan mixture, blue cheese dressing and VIOLA, a scrumptious hot dog with a twist.

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Ingredients:

  • 4 100% Kosher Hot Dogs
  • 4 Tortillas
  • 1 pound sliced mushrooms
  • 1 pound sliced Brussels sprouts
  • ½ yellow onion diced
  • 1 tsp Garlic salt
  • Salt and Pepper to taste
  • 4 slices of Swiss cheese (or cheese of choice)
  • Blue Cheese dressing for topping

Broil tortillas with cheese in the oven until bubbly. Broil hot dogs as well to get the bbq taste.

In a saucepan sautee mushrooms, onions and Brussels sprouts with seasoning.

Assemble the dogs and top with blue cheese dressing. Fold up and stick with a toothpick to hold together. :)

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These are probably my favorite ‘go to’ meal right now!!!

Chicken Salad

Posted by Delightfully Doable on 17 October, 2013 None comments

Since we have been gone for two weeks on vacation and we are only home for four days before we head back out for another five-day-get-away for my grandma’s funeral, I am very adamant not to go grocery shopping. Monday night when we got home I ran to the store to grab the staples: milk, bananas, bread, meat, and lettuce. I only spent $40 and am making this last four days while utilizing meat from our freezer for protein.

Tonight I wanted a quick meal as we don’t need leftovers in the house; I decided on a quick, healthy big chicken salad. However, I still have to go to the store (sad face), this is how empty our fridge is; no dressings. I could resort to our rice vinegar with a dash johnny seasoning dressing, but because it is our only dish tonight, I thought we need the “comfort” dressing of blue cheese or ranch; add some fat to our meal.

I assume my husband won’t be a big fan of this dish as he loves comfort food, but decided he doesn’t need to know until it’s served before him. :) He will eat what’s provided, but guarantee he will eat more snacks tonight to feel more “satisfied.” Funny how our minds play this game on us, to me it just proves that we don’t eat healthy enough on a regular basis that our bodies ‘think’ they need more fatty, comfort food, rather than being satisfied with a salad that always fills our tummies. Roughage is a great filler and tells our bodies we are full when we actually are; leaving us to not overeat. Although, maybe I can blame it on vacation, we ate so terrible while we were gone (hince the word “vacation”) so maybe that’s why healthy food right now seems appealing. We ate ourselves into food comas. :)

Chicken Salad:

  • Spinach
  • Chicken
  • Beets
  • Avocado
  • Tomato
  • Mushrooms
  • Croutons
  • Blue Cheese

Enjoy a healthy salad now and again even if your man doesn’t prefer them. It’s always good to stick to roughage as it’s healthy, filling and helps get our servings of vegetables and/or fruit.

Roasted Red Pepper Chicken Stuffed with Artichokes

Posted by Delightfully Doable on 6 October, 2013 None comments

The other night for dinner I made the most delicious moist chicken breast stuffed with red peppers and artichokes. My husband and I watch Diners, Drive-ins and dives. We love this show and every time we watch it we get hungry even though it’s 10 o’clock at night. We like to replicate meals we see on there and create our own version of it.

Tonight I decided I would make a healthy stuffed Chicken breast. The key with chicken is you must tenderize for it to taste so much better. I have started tenderizing the breasts for most meals; it really makes a huge difference.

 

Ingredients:

  • 2 chicken breasts
  • ½ can chopped artichokes
  • ½ jar chopped roasted red peppers (I used Giada)
  • 2 tbsp oil from red pepper jar
  • ¼ cup Shredded cheese (optional)

Preheat oven to 350 degrees

Tenderize chicken breasts and place in a foil lined 8×8 dish. Spread artichokes and red peppers on top and either roll up chicken breasts and hold in place with a toothpick, or leave open faced. Sprinkle with a titch of shredded cheese and fold up the edges of the foil over the chicken to keep heat inside. Place in oven for 30 minutes or until no longer pink inside.

Served with sautéed kale and brown rice.

 

Chicken Fajitas

Posted by Delightfully Doable on 5 October, 2013 None comments

My sister made these and there was something about them that made them incredible. She is allowing me to share this recipe with you all as well.

Ingredients:

  • 2 chicken breasts cut into strips
  • 1 garlic clove
  • 1/4 cup lime juice
  • 2 tsp olive oil
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 2 tbsp fresh cilantro chopped
  • 1 sweet red pepper chopped
  • 1 onion sliced
  • 4 flour tortillas

Cook chicken and garlic until no longer pink and slice into strips. Add sliced red pepper and onion and cook for two minutes or until tender. Once cooked, add lime juice, EVOO, cumin, salt, and fresh cilantro.

Heat tortillas and serve with favorite toppings such as sour cream, guacamole, salsa, beans or rice.

 

15 Minute Shrimp Pasta

Posted by Delightfully Doable on 27 September, 2013 None comments

Last nights dinner was roughly 15 minutes to throw together. I boiled linguine and in the meantime sautéed cherry tomatoes and threw in spinach and shrimp. It was simple, healthy and tasty. Cooper and I were out for a few hours as we had to evacuate the home while they put spider bombs in our crawl space. We met up with my mom as she is in town for a couple days. We met for coffee and a little shopping, every girls gloomy day fix.

We got home just in time to feed Cooper dinner and get him off to bed. This was a quick meal to make in the midst of getting little man situated.

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Ingredients:

  • Linguine
  • Shrimp
  • Cherry tomatoes
  • Fresh Spinach
  • 3/4 cup half and half
  • garlic salt
  • oregano
  • Cayenne pepper to taste

Boil Pasta according to package instructions. Meanwhile sautée tomatoes and uncooked shrimp in sauce pan covered with lid; roughly 3-4 minutes on med-high heat. Add spinach once shrimp is almost fully cooked. Add this before it’s fully cooked to avoid over cooking the shrimp and giving it a rubber texture. Spinach only takes a couple minutes in heat and will continue to cook when added to the pasta, so don’t worry about fully cooking the spinach.

Drain pasta and toss with tomato mixture including the oil left in the pan. Add seasonings to taste and drizzle with milk. Top with fresh parsley to garnish.

 

Veggie Burgers

Posted by Delightfully Doable on 20 September, 2013 None comments

My dad came down to help build our laundry room. He raised the ceiling, added walls, sheetrock, electrical and much more. I did have a helping hand as my husband was out of town for work; I was standing on a ladder, holding a HUGE, HEAVY piece of sheetrock above my head while my dad nailed it down. There were a couple moments I questioned what would happen if I dropped it, that would not have been a pretty site, my thoughts led me back around to that NOT being an option. My arms were burning; the weight upon my shoulders while holding this wobbly giant on a wiggly ladder was definitely a lot of pressure as I knew dropping this would be a disaster and prolong the process immensely. If you know much about me, I hate heights and wiggly heights none the less. I also have what I call Popeye and buh-bye arms. I get the Popeyes from carrying my son, and the buh-byes haven’t changed. J This technique with my dad challenged the buh-byes rather than the Popeyes I already had.

 

While he was here he was sharing with me his new invention of yummy veggie burgers amidst our love for beefy beef burgers. He actually made it sounds pretty tasty and worth trying. Take a look and see…

 

I make my own buns and this is the recipe I use. Depending on my mood and what I am making I add either poppy seeds or cheddar cheese and mix it directly into the dough.

Buns:

  • 3/4 c. hot water
  • 2 T. oil
  • 2 T. sugar
  • 2 t. instant yeast
  • 1 t. salt
  • 1 egg
  • 3-4 cups flour
  • Poppy seed (optional)
  • Cheddar Cheese (optional)

 

Preheat oven to 350 degrees.  Combine all the ingredients in a standing mixture; I use Kitchen Aid.  Beat till smooth and flour is fully mixed throughout. Add enough flour where the dough is slightly sticky, but doesn’t stick to your finger. Knead for about 5 minutes. If you are adding poppy seeds or cheddar cheese add this now. Divide into 8 portions and roll into 8 balls. Place on well greased cookie sheet and press down with the palm of your hand to flatten slightly. Cover with a tea towel and let rise till doubled. Bake for 12-15 minutes.

 

Insides:

  • Avocado
  • Tomato
  • Cucumbers
  • Onion
  • Pickles
  • Lettuce
  • Blue Cheese crumbles
  • Blue cheese dressing

 

Slice the buns in half and brush with butter and garlic, broil in the oven or BBQ until lightly crispy. Spread Blue cheese dressing on each side of the bun and sprinkle blue cheese crumbles on top. Add slice avocado, tomato, onion, pickles and lettuce and enjoy.

 

Sounds simple and it is, and it’s very tasty. Thanks to my dad! :)

 

Buffalo Chicken Wrap

Posted by Delightfully Doable on 17 September, 2013 None comments

So due to our sewer getting fixed and the manure pile being carried in garbage bags through our living room, I decided the smell is a complete diet trick and dinner may not be cooked tonight. (Click here to read about our sewer) Well, I actually can’t even use our sink due to the pipe being broken so I am going to resort to Buffalo Chicken Wraps tonight for an easy quick dinner since we all will need to eat at some point. Now I truly am not hungry as the smell is filling our house and making it seem as though it’s a stable and not a house anymore, but when that point comes this will be roughly a ten minute meal.

I buy rotisserie chickens from Costco as they do not pump hormones into their chickens, they are huge and produce a lot of meat and most of all provide quick meals on the go. I also buy white corn tortillas from Costco as they are very healthy, very few ingredients and they don’t fall apart when you roll them up. I normally buy white flour tortillas but had a sample of this and they are so tasty and better for you.

To be honest, I attempted one for lunch but quickly lost my appetite.

Buffalo Chicken Wraps:

  • White Corn Tortillas
  • Romaine Lettuce
  • Provolone Cheese
  • Sliced Tomatoes
  • Rotisserie Chicken
  • Franks Wing Sauce

Heat chicken in microwave for 30 seconds and toss chicken in a bowl with ¼ cup wing sauce and coat evenly. Depending on spice add more or less sauce that fits your taste buds. Coat a skillet with a little EVOO and place tortilla in pan and allow to lightly brown. This will make it taste more like a burrito than a cold chicken wrap. Place toppings in tortilla, wrap up and enjoy.

Serving with sautéed kale as we are addicted to this side lately and it’s so healthy for you!

Quick Mango Shrimp

Posted by Delightfully Doable on 5 September, 2013 None comments

Yummy yum yum!!! Last night I needed a quick dinner in the midst of the chaos of this week. We have a lot of food in the freezer such as hot dogs, beef, turkey, chicken, shrimp, scallops, salmon, and much more. What was I going to make that sounded good? I decided to throw shrimp in a saucepan with EVOO and some seasonings, once cooked I added chopped mango and served over a quinoa rice blend. It was so simple, delicious, healthy and filling. These three simple ingredients were very good together.

Ingredients:

  • Shrimp
  • Mango
  • Rice, quinoa, barley

Boil water and cook grain of choice and follow package instructions. In a saucepan add shrimp, garlic salt and parsley for flavor. Cook shrimp till mostly pink, turn the heat on low and add mango chunks. The shrimp will continue to cook as you are heating the mango through, if you overcook the shrimp it will become chewy. Once headed through remove from heat and pour over rice and serve.

I served this dish with a side of sautéed kale and it filled us up. Cooper ate about 6-7 shrimp along with some mango, he loved it.