1 ½ cups chicken broth or vegetable broth (we used Swanson’s reduced-sodium chicken broth)
1 cup dried lentils, sorted and rinsed
1 ½ pounds russet potatoes, cut into ¾-inch pieces
2 cups chopped onions
3 cloves garlic, finely chopped
2 cans (14.5 oz. each) diced tomatoes, undrained (we used one diced can of tomatoes and another can of petite cut diced tomatoes with zesty jalapeños)
2 tsp. Italian seasoning
1 tsp. salt (we used kosher salt)
¼ tsp. crushed red pepper flakes (we used cayenne)
1 bag (5 or 6 oz.) fresh baby spinach leaves, chopped (we didn’t chop ours)
Shaved or shredded fresh Parmesan cheese (we shredded ours)
Take a 4- to 5-quart slow cooker out and spray the inside of it with cooking spray. Add everything to the slow cooker (stirring to mix)) except the spinach and cheese.
Put the lid on the slow cooker and let the stew cook on LOW heat for 8 to 10 hours.
After those 8 to 10 hours pass, add the spinach into the slow cooker, putting the lid back on afterwards. Allow the stew to cook for another 5 minutes or however long it takes for the spinach to get wilted. Sprinkle the cheese on each individual serving and enjoy !
(Since there were three of us, we tripled all the following ingredients)
1 cup pineapple chunks (we used canned pineapple chunks that we cut into smaller bite-size pieces)
½ small red onion, halved and thinly sliced
½ to 1 jalapeño chile (ribs and seeds removed for less heat) (we used 1 jalapeño and left the ribs and seeds in)
1 tablespoon honey
¼ cup fresh cilantro, chopped
Coarse salt and freshly ground pepper to taste (we used kosher salt and freshly ground black pepper)
1 tablespoon vegetable oil, such as safflower (we just used vegetable oil)
1 bone-in pork loin chop (8 to 10 ounces)
1 teaspoon all-purpose flour
Coarse salt and ground pepper (we used kosher salt and freshly ground black pepper)
Take a medium-sized mixing bowl out and combine all the salsa ingredients together in it, leaving the salsa off to the side for now.
Take a large skillet out and pour the oil in, setting the heat to medium. Season the pork with salt and pepper, dusting the pork with the flour afterwards. Once the oil’s hot, add the pork to the skillet and cook for 3 to 4 minutes (we went with 4 minutes) per side until the pork chop looks browned and the pork’s fully cooked. Take the pork chop out of the skillet, top it with the salsa and enjoy !
This was a really tasty dish. You should know though that there’s going to be a lot of leftover salsa. You could probably cook up a few more pork chops and still have enough salsa to top them with.
½ to ¾ tsp. ground chipotle chile pepper (we went for ¾ tsp.)
6 multigrain hamburger buns, split and toasted (we didn’t toast the bread)
6 slices Monterey Jack cheese with jalapeño pepper or cheddar cheese (we used Kraft Hot Habanero Big Slice)
Sliced red onion (we halved then sliced the onion)
Take a large skillet out and set the heat to medium-high. Once the skillet’s hot, add the beef and mushrooms to the skillet followed by the garlic. Cook until the meat’s fully cooked. Drain off any fat.
Add the next 6 ingredients (tomato sauce – ground chipotle chile pepper) to the skillet. Wait for a boil to occur, turning the heat down so the dish is at a simmer afterwards. Let the dish cook for 5 to 6 minutes or however long it takes for the sauce to thicken up (should still be somewhat saucy). Serve in buns, topped with cheese and the onion slices.
Makes 6 sloppy joes (little less than ½ cup of sloppy joe mixture)
¼ cup, cilantro, minced (I accidentally got ¼ cup minced cilantro)
1 (10-ounce) can Ro-tel Diced Tomatoes & Green Chilies
1 pound ground pork
Salt and black pepper to taste (we used kosher salt and freshly ground black pepper)
Take 6 ounces of the pineapple and cut it into ¼-inch pieces, giving the rest of the pineapple a rough chop. Finely chop the onion, dividing the resulting pieces in half. Take a small mixing bowl out and mix together the ¼-inch pieces portion of pineapple, half of the onion and the cilantro together, seasoning with salt and pepper.
Take a food processor out (we used our blender) and add in the tomatoes (including the juice) and pineapple, processing until the mixture is smooth. Take a 12-inch nonstick skillet out and set the heat to medium-high. Once the skillet’s hot, add in the pork and the second half of the onion, stirring frequently until the pork’s fully cooked. Add the tomato mixture from the food processor to the skillet, mixing it in with the pork. Turn the heat down so it’s only at a simmer and let the dish cook for 8 to 10 minutes or until the tomato mixture’s thickened. Season with salt and pepper to your liking.
Take the taco shells and warm them up based off directions on the package they came in. Place equal amounts of the pork mixture into each shell, followed by the pineapple salsa.
Thanks to the red tomatoes being blended with the pineapple, the sauce (as you can tell) has an orange-ish color to it.
1 pound skinless, boneless chicken breast halves or tenderloins, cut into ½- to ¾-inch pieces (we used tenderloins)
¼ cup snipped fresh cilantro
2 tablespoons finely chopped shallot (1 medium)
1 tablespoon lime juice
1 tablespoon fish sauce
2 teaspoons reduced-sodium soy sauce
3 cloves garlic, minced
½ to 1 teaspoon crushed red pepper (we used 1 teaspoon)
½ to 1 teaspoon Asian chili sauce, such as Sriracha (we used one teaspoon of Sriracha)
2 tablespoons vegetable oil
16 (6-inch) corn tortillas, warmed
1 recipe Cabbage Slaw (recipe below)
Lime wedges (forgot to use them)
Fresh cilantro sprigs (optional)
Chopped Peanuts (optional)
Take a medium-sized bowl out and add to it the chicken, cilantro, shallot, lime juice, fish sauce, soy sauce, garlic, crushed red pepper, and chili sauce. Place a lid on the bowl and let the chicken marinate for an hour in the fridge (we left ours in for two hours).
Take a large skillet out and pour the oil in. Set the heat to medium-high and wait for the oil to get hot. Add the chicken in and let it cook for 5 minutes or until the chicken’s fully cooked, stirring occasionally.
When it comes to assembly, take two of the warmed tortillas and place the chicken mixture and the slaw in it. Add some slaw and lime wedges on the side. Should you choose to use them, garnish the tacos with the cilantro sprigs and the chopped peanuts.
Serves 4 (2 tacos each).
Cabbage Slaw Recipe
2 cups shredded napa cabbage (we thinly sliced the cabbage)
½ cup shredded carrot (1 medium carrot)
½ cup sliced green onions
1/3 cup sliced radishes
¼ cup snipped fresh cilantro
¼ cup rice vinegar
¼ cup coarsely chopped peanuts (optional) (we used salted peanuts)
Take a medium-sized mixing bowl out and add in the following ingredients: cabbage, carrot, green onions, radishes, cilantro, and peanuts (if you’re using the peanuts). Pour the vinegar in, tossing the ingredients gently so that everything gets coated in the rice vinegar.
1 cup (4 oz.) shredded part-skim mozzarella cheese
½ cup shredded carrot (we used matchstick carrots)
1/3 cup fresh bean sprouts
¼ cup chopped salted peanuts
¼ cup minced fresh cilantro
2 green onions, thinly sliced
Preheat your oven to 425 degrees. Take a 15-in. x 10-in. x 1-in. baking pan out and grease it (we laid aluminum foil down over the pan and then sprayed nonstick cooking spray over it). Unravel the dough and lay it down on the greased pan, flattening the dough and building up the edges a little. Stick the pan in the oven for 5 to 6 minutes or until the edges of the dough look slightly browned.
While the crust is baking, take a small bowl out and mix together in it the peanut butter, teriyaki sauce, chili sauce, and honey. Take another bowl out (one with at least a 3 cup capacity) and add the chicken to it. Pour half of the peanut butter mixture over the chicken, tossing the chicken until it’s fully coated in the peanut butter mixture.
Take the remaining peanut butter sauce mixture and spread it over the pizza crust, followed by adding on the chicken and cheese afterwards. Stick the pizza back in the oven for another 10-15 minutes or until the crust looks golden brown. Take the pizza out of the oven and add on the remaining ingredients before serving.
We’ve never had pad thai before so we don’t know how much this will truly remind you of it, but the fresh components were really nice and the dish had a lot of texture to it. The pizza might have been a little more enjoyable had I pulled it out before that suggested 10 minute mark in step 3.
This recipe came from Taste of Home.
We weren’t paid in any form to mention Taste of Home.
Preheat your oven to 350 degrees. Take ½ cup of the mozzarella cheese and leave it off to the side for now. Take a large mixing bowl out and combine the zucchini, ricotta, Parmesan, and 1 ½ cups of mozzarella together. Take either an 11 x 7 x 1 ½ or 12 x 7 ½ x 1 ½ inch rectangular baking dish out. Spread ¾ cup of the spaghetti sauce out across the bottom of the baking dish. Place 3 noodles over the sauce. Take half of the cheese mixture and spread it evenly over the noodles, followed by ¾ cup of the spaghetti sauce, adding another 3 noodles. Add the remaining cheese mixture and another ¾ cup of sauce, followed by the last 3 noodles and finally cover those noodles with the remaining sauce.
Cover the baking dish with aluminum foil and stick it in the oven to bake for an hour or however long it takes for the noodles to get tender (1 hour’s always worked for us). Take the lasagne out, removing the foil. Sprinkle the ½ cup of mozzarella over the lasagne and leave the dish alone for 15 minutes before cutting into it and serving.
This is one of our go-to dishes when money’s getting tight at the end of the month. For the three of us, this dish last us two nights. It’s also nice because you don’t have to cook the noodles before assembling the lasagne !