Category Archives: Main Course

Creamy Enchiladas

Posted by Delightfully Doable on 23 March, 2014 None comments

While I was baking this afternoon I decided to make ahead my enchiladas as they are a great freezer meal or make-ahead-meal. Since we will be headed out to my mother-in-laws tomorrow I wanted to get it done and ready to go.

These enchiladas are simple and very tasty! Although I prefer green sauce I wanted to switch it up as my husband prefers red sauce.

Ingredients:

1 lb ground turkey
1 lb spicy sausage
1 cup onion, chopped
2 can olives, chopped
1 large can diced chilies
1 can diced tomatoes
8 oz cream cheese
1 tsp Garlic salt
1 tbsp prasley
1 large can red enchilada sauce
6 cups shredded cheese
Tortillas

In a large saucepan cook the meat and onions until full cooked.

Add olives, tomatoes, chilies, cream cheese, garlic, and parsley. Mix well.

Add 1/2 can of enchilada sauce with 2 cups cheese.

Place mixture into tortillas.

Top with remaining sauce and remaining cheese.

Freeze, refrigerate or cook immediately.

Bake at 375 for 20 minutes or until bubbly.

Serve with homemade chips and salsa!

Rice Noodle Saute

Posted by Delightfully Doable on 15 March, 2014 None comments

Rice noodle sauté fabulous. My heart and tummy were utterly satisfied after eating this dish. It was a good 65 degrees outside which honestly felt like 85 after all the cold weather we’ve been having. I was out digging out 4 foot ditch and was longing for a good “summer” meal and came up with this. :)

eIngredients:

1 package rice noodles*
1 lb tofu
1 lb kielbasa sausage (opt out for vegetarian)
1 cup broccoli, chopped
½ cup peppers (any color works)
1 large carrot, chopped
1 medium zucchini, chopped

Sauce:

3 tbsp terryaki sauce
2 tbsp worsterchire sauce
2-3 tbsp. sweet chili sauce
Drizzle of EVOO
1 tsp garlic salt
Salt and pepper

Chop all vegetables and add everything to a Wok including the sauce.

Heat on Medium-High heat for 5-8 minutes or until the vegetables are almost cooked.
Before they are fully finished cooking, add the uncooked rice noodles directly to the Wok without cooking.

Sautee for 2-3 minutes longer until they are tender. Remove from heat (they will continue to cook)

Serve and ENJOY!!!!

*Rice noodles- on the packaging they usually suggest boiling the noodles for 2-3 minutes; don’t do this. Boiling before adding to the vegetables only over cooks them and makes them mushy; basically they fall apart and taste terrible. Due to the vegetable mix in the Wok being already hot, this cooks them just enough and allows for perfection. :)

Polenta Deep Dish Pizza

Posted by Delightfully Doable on 13 March, 2014 None comments

I made this for dinner tonight and was in love with how easy making your own polenta truly is. I was also 100% guilt free of eating two LARGE portions as it was polenta and not actual white crust. (Remember it’s deep dish pizza so one piece is pretty large) This gluten free recipe was very delicious and a must have when you want something divine and healthy.

Homemade Polenta:

3 cups water
3 cups chicken broth
2 cups cornmeal
1 tsp garlic salt
5 tbsp butter
2 tsp salt

In a large saucepan bring 3 cups water and 3 cups chicken broth to a boil. Turn on low heat and add cornmeal.

Add in garlic and salt and let simmer for 15 minutes; stir constantly.

Once thickened, add butter.

Pizza Sauce:

1 cup Ricotta cheese
1 tsp Italian seasoning
1 tsp garlic salt

In a small bowl mix together all three ingredients.

Set aside.

Pizza Toppings:

1 garlic clove, minced
1 ½ lb, mushrooms, sliced
1 small onion, chopped
1 tsp parsley
1 tsp salt
Freshly ground pepper
8 oz Sliced Salami (omit for vegetarian)
1 cup shredded cheese (I used Baby Bell cheese and shredded it myself)

In a large skillet add mushrooms, onions and garlic. Begin to simmer over medium heat.

Add Parsley, salt, and pepper.

In a greased cheesecake pan, add about 4 cups polenta and spread throughout pan as well as up the sides make it “deep dish.”

Spread ricotta cheese mixture on top of polenta

Layer mushroom mixture on top of ricotta

Layer salami on top of mushrooms to help hold the ingredients together

Top with shredded cheese

Bake at 375 for 15 minutes or until heated through and cheese is fully melted

To serve, remove outer rim and cut through.

Enjoy!

Idea adapted from Rachael Ray but recipe not used.

Shiitake Mushroom Pasta

Posted by Delightfully Doable on 10 March, 2014 None comments

What’s for dinner tonight??? Shiitake mushroom with zucchini and asparagus. This meal is easy to make and can be healthy as well. I served it over spaghetti squash but also made noodles as my husband is not a fan of squash.

Make your own cream sauce. It’s simple and delicious! For the sauce I added cornstarch to the meat and veggies and tossed until thoroughly coated. Next, add milk and heat on low heat to help thicken. For a little extra flavor I added sriracha and chicken “better than bouillon” to help bring out the flavors. Easy, tasty and a little spicy but not too much for that sensitive tongue.

Ingredients:

1 lb pork sausage (Italian sausage)
1 lb mushrooms, chopped
2 medium zucchini’s, chopped
1 lb asparagus
¼ cup Pesto*
1 tsp garlic
1 tsp parsley
3 large fresh basil leaves, chopped
1 tbsp cornstarch
2 cups milk
1 tsp sriracha (optional)
1 tsp chicken bouillon (better than bouillon)
1 cup Kale or Spinach
Spaghetti Squash or Pasta

Chop zucchini and mushrooms; set aside.

In a large skillet begin cooking the meat until half done, add the mushrooms and zucchini and continue to cook.

Add pesto and continue to cook the meat until thoroughly done.

*Pesto- I made my own pesto with my basil plant a couple days prior. To make your own add 1 cup fresh basil leaves, 1/4 cup fresh parmesan cheese, salt, pepper, small handful of raw almonds. In a food processor begin to puree while adding enough EVOO to make a paste.

Once meat is no longer pink, add cornstarch and coat evenly.

Add milk and simmer over low heat until it begins to thicken.

Add Sriracha sauce (optional)

Add Better Than Boullion.

Turn heat off and top mixture with kale and place a lid on top of the skillet to not overcook the kale.

Once the kale is wilted, you are now ready to serve and eat up! :)

Meanwhile, broil asparagus with EVOO, salt, pepper, and garlic salt for 5-7 minutes.

Serve on Spaghetti Squash (or pasta)

Top squash with sauce and layer with asparagus!

Enjoy!

Meatloaf Bites

Posted by Delightfully Doable on 8 March, 2014 None comments

Meatloaf Bites, okay don’t ride off this recipe without reading it first. This is actually by far the best “meatloaf” recipe you will encounter. Honestly, it is! It was so good, my husband had no idea it was considered to be meatloaf as he probably wouldn’t have ate it. He absolutely hates the word “meatloaf” believing that ruins the essence of what meat actually is.

So try this recipe before you use the good ol’ excuse that you don’t care for meatloaf (I’m thinking of my sister right now). If I can trick my husband, I sure can fool you by the end of the recipe that this is even called meatloaf bites. :)

So here we are and my husband had six in one sitting and I probably had the remaining six. Luckily they make 18 muffins so we had enough for Cooper as well. We all loved them. They are healthy, full of veggies and protein and even my little toddler ate them, mind you he can be very picky as most kids are. I was thrilled that he ate them and not only ate them but ate with satisfaction! :)

Ingredients:

1 lb Italian Sausage
1 tbsp coconut oil
1 onion, chopped
2 carrots, chopped
1 garlic clove, minced
½ cup tomatoes, chopped
½ cup flaxseed flour (almond meal or regular flour works too)
1 egg
1 tbsp Chia seeds
1 tbsp Dijon mustard
1 tbsp BBQ Sauce
1 tbsp relish
1 tsp salt/pepper
1 tsp oregano
1 tsb Italian seasoning

In a skillet add coconut oil, meat, onions, carrots and minced garlic.

Once cooked, add beaten egg and Dijon mustard…

Add relish, tomatoes, and BBQ sauce.

Add Chia seeds, flaxseed flour and remaining seasonings and mix well.

In greased muffin tins or muffin cups add 1/4 cup meat mixture to tin and bake at 400 for 18-20 or until beginning to crisp on the top.

Serve with fresh salad and fresh blue cheese dressing. :) Our favorite dressing!

Be prepared to be WOWWED! They are delicious!

Adapted from my friend’s original recipe! :)

Hot Dog Hash

Posted by Delightfully Doable on 7 March, 2014 None comments

Hot Dog Hash is delightful to any age and any mouth that is a picky eater. This is great for breakfast/brunch or dinner. It also makes for a great camping meal, simply wrap in foil and cook over the fire.

Ingredients:

8 hot dogs
4 large potatoes
1 lb mushrooms, sliced
1 medium onion, chopped
1 apple, diced
1 tsp parsley
1 tsp Italian seasoning
1 tsp garlic salt
1 cup mozzarella cheese, shredded
Dijon mustard

Cook hot dogs to your preference. Once cooked, slice hot dogs open and place in a glass dish. Broil for 3 minutes or until crispy.

Meanwhile, add diced potatoes to a skillet and sauté for 4 minutes and add mushrooms, apple and onions along with seasoning and continue cooking until done, reaching desired crispness for the potatoes.

Once cooked, top with mozzarella cheese.

Spoon into a serving bowl and top with open faced hot dog and Dijon mustard.

As you have seen by previous hot dog dishes, I attempt to do something extraordinary for my hot dogs rather then always eating them with a bun. So delicious and puts the right spin on a hot dog meal.

Check out my other recipes here:

Bacon-Wrapped-Hot-Dogs

Tasty-Dogs

Egg Casserole Comfort Food

Posted by Delightfully Doable on 27 February, 2014 None comments

This recipe is the ultimate comfort food recipe out there. It makes a very full 9×13 pan leaving you with plenty of leftovers and trust me, you will want the leftovers. I made this the other night for dinner although it is a breakfast treat. My husband was questioning the “casserole” look as I was plopping it into the oven. Once serving this hot dish he came back for seconds leaving him in a food coma as well as a food baby. :)

This is the best breakfast brunch casserole for guests and works fabulously for dinner as well.

Ingredients:

1 lb bag of hash browns, uncooked
1 lb spicy Italian sausage
12 eggs, scrambled
4 tbsp cream cheese
1 onion, chopped
1 can cream of mushroom soup
1 can green chilies (optional)
1 ½ cups sour cream
1-2 cups cheese, shredded

In a greased 9×13 casserole pan, spread hash browns evenly throughout.

Scramble eggs and cream cheese together to add a creamy texture to the eggs. Mmmm good! :) Layer on top of hash browns.

Meanwhile, cook the meat and onions until done. (Season to your liking)

Once the meat is cooked, spread on top of the hash browns.

In a small bowl combine the cream of mushroom soup and sour cream, mix well. Spread on top of the sausage layer. (If using green chilies, add now)

Bake at 375 for 20-25 minutes or until heated through. Sprinkle cheese on top and broil for 1-2 minutes.

May serve with fruit or eat alone! :)

This meal is great to serve guests or take to a brunch. This dish can be made in advance or placed in the freezer for a later date. If freezing, compile all ingredients together as listed above and freeze before baking. When ready to bake, remove from the freezer and allow to thaw completely before cooking.

Chicken Quesadilla

Posted by Delightfully Doable on 25 February, 2014 None comments

Okay so this is NOT your ordinary quesadilla. It’s down right delicious and we couldn’t stop eating them. They are SO delightful and filled our hungry tummies last night when we got home from “shopping.” I use that word lightly as when shopping with a toddler and a husband who hates malls is never an enjoyable experience. Shopping to me is beyond enjoyable and I could shop most everyday. But lets be honest, I rarely shop these days as Cooper becomes quite the terror running all around, pulling hangers from the rack, and hiding below so I get that panicked feeling that those 2 seconds I blinked, he disappeared. He is quite the runner now-a-days that I can’t even blink while out and about with him.

Last night we were at Nordstrom shopping for some new clothing for my husband and definitely new shoes as his are letting water in and getting his little tootsies soaked to the bone. I couldn’t figure out if this statement was actually true as we waded through puddles to get indoors or if it was an excuse for new kicks. :) (If you live in Portland, you know we are far from a drought!)

We scored fabulous deals and he got lots of goodies for a reasonable price. He hates shopping and decided to get anything and everything at once so he could be done. He didn’t try on anything as for the most part, we are good at guess-timating his size. We returned home around 7:30 and had to feed Coop real quick and get the sick boy off to bed.

I premade the vegetable mix knowing we were going to be out later. This helped the dinner progress a lot faster. I pulled out our griddle and was able to make 5-6 halves at a time in the midst of all the chaos.

We ate quickly as by 8pm our tummies were grumbling beyond belief.

Ingredients:

6 tortillas
1 ½ cup cooked chicken, diced
½ can diced chilies
1 can black beans
1 cup shredded cheese
½ cup chicken broth
1 tbsp flour, cornstarch (for thickening)
1 red pepper, chopped (I use the mini peppers and do a combination of red, yellow and orange)
1 small onion, chopped

Cook chicken until no longer pink. Season as desired. Set aside.

Chop peppers and onions and begin to sauté over medium-low heat. Once tender, add in cooked chicken and chilies.

Add 1 tbsp flour and mix well to coat all the vegetables and chicken.

Add in chicken broth and let simmer until it thickens. Roughly 3 minutes.

Add in black beans and cheese. Stir until cheese is melted. Remove from heat.

On a griddle fill each tortilla with mixture and hold over. Let cook until light brown and crispy. Rotate sides and crisp up both sides.

Serve with salsa, sour cream and avocados.

Enjoy! Probably the best quesadillas I’ve ever made!

Veggie Burgers

Posted by Delightfully Doable on 21 February, 2014 None comments

What’s for dinner tonight? “woot woot” Homemade, decadent veggie burgers. These suckers are so easy and so full of flavor. I’ve made many different types of veggie burgers and some of them are time consuming and lacking flavor. These however, or quite tasty, super easy and you can make ahead of time AND even freeze them for later use. They make 12 large burgers, great for making a double batch to freeze for quick last minute meals.

As you know I enjoy a bit of a spice to my food. Easily omit the spice if you are one who prefers otherwise. :)

Ingredients:

2 cups spinach
2 large carrots
1 red pepper
1 garlic clove, minced
1 tsp garlic salt
1 tsp onion powder
1 tsp salt & pepper
1 tsp cayenne pepper (omit if you prefer no spice)
2 oz (½ can chopped chilies)
½ cup fresh parsley
½ cup fresh cilantro
3 green onions, chopped
1 can hominy, drained
1 can diced Italian tomatoes
2 cups Oats
1/3 cup flour
Whole wheat buns
Toppings/condiments for burger

In a food processor toss spinach, carrots, red pepper, minced garlic, onion powder, garlic salt, cayenne pepper and chilies.

Puree until pretty chunky. (Depending on the size of your food processor you may be able to fit everything in at once. Mine it 8 cups and I still have to puree a bit to add the remainder of ingredients)

Add in parsley, cilantro, onions, hominy, and diced tomatoes. Puree until well blended.

In a large bowl, fold in rolled oats and flour. Mix well.

In a greased 9×13 pan form your patties and place 6 large burgers in the pan.

Bake at 450 for 25 minutes.

Broil for an additional 2-3 minutes to crisp them up a bit.

I made a chipotle mayo sauce:

¼ cup mayo
2 tbsp blue cheese dressing
½ tsp sriacha

*If freezing, allow to cool 100% before placing them into a Ziploc, airtight bag.

Served with onions, pickles, spinach, pepper jack cheese and chipotle mayo sauce (ingredients above)

Serve on homemade hamburger buns.

Spaghetti Pie

Posted by Delightfully Doable on 19 February, 2014 None comments

Oh the greatest combination of lasagna and spaghetti all in one yummy dish. My sisters birthday is a week prior to my husbands. We did a joint dinner combing their favorite meals. My sister is a huge lasagna fan but my husbands lasagna recipe is by no means cheap; roughly $50. So, because we did dinner smack dab in the middle of valentines day and Michael’s birthday we decided to go for the more reasonable meal, spaghetti pie. :)

This recipe is quite easy and always a dinner favorite with company.

Ingredients: