After a brief hiatus…The Wifey is BACK for Wifey Wednesday.
ANYHOO- let’s talk about how STIR CRAZY we’ve all been about this Winter that seems to never end!
And yet, everywhere we look it’s all about : SPRING! Spring fashion =’s less clothing and > pasty legs and arms.
So I’ve come up with a one pot/wok dinner that’s both satisfying and healthy. Modify as you wish with protein. * add chicken, beef, subtract shrimp- whatever you like.
stir it up… (in Bob Marley voice)
This list may look like a lot, but I promise it’s mostly canned stuff and almost any grocery store in the USA will stock the list.
I really love Trader Joe’s for an excursion of this type, but no matter where you go, it’s cheap and easy.
What You Need/Grocery List:
- a bag/ handful of snap peas (I get mine from Trader Joe’s)
- a can of water chestnuts – sliced
- a can of “stir fry” mushrooms or fresh mushrooms
- a can of bamboo shoots- sliced
- a can of baby corn – *side note..you either love or hate baby corn so omit if you wish
- a handful of mixed peppers, sliced (green, red, yellow… I got mine from the Whole Foods salad bar)
- a small handful of sliced zucchini (I got mine from…the “cheater bar”. If your grocery doesn’t have a salad bar, simply slice up strips of a small zucchini)
- a pinch of shredded carrots from…. (I won’t even insult you at this point)
- a bag of frozen, shelled edamame (you will use about 1/4 a cup)
- a bag of pre cooked and cleaned, frozen shrimp
- a package of instant and microwave friendly rice (I like either brown or sticky white)
- a package of seaweed snacks (you can eat 10 FOR 30 CALORIES!?!?!) *pick them up at Trader Joe’s or in the ethnic isle near Asian foods, I like the Wasabi Flavor
- a small bottle of sesame oil
- a bottle of soy sauce (I like low sodium, regular makes me look like I’ve been crying all night)
- a bottle of teriyaki , or any other kind of Asian stir-fry sauce that floats your boat. *I got mine from Trader Joe’s
What To Do:
- heat about 2 tsp of the sesame oil in a pan or wok on medium high heat
- add all the veggies, bamboo shoots, water chestnuts & baby corn to the wok/pan and with a large spoon/stirring thing- make sure all your veggies are coated
- dump your frozen cooked shrimps into a strainer or bowl and run cold water over them for about 5 mins until they thaw. dump water out, and pat shrimps down with paper towel. * you can also use frozen uncooked shrimp, just cook in a separate pan until they are pink and then add to the mix
- either stir constantly or hold the handle, tilt the pan down and flip the veggies until they begin to brown
- pop the rice in the microwave and cook according to directions. (peel the top off and cook for 1 min)
- when veggies begin to brown a tad, add shrimps to the mix.
- add about 1 tsp of your sauce or just soy sauce to the pan/wok and continue to flip or stir until the entire mix begins to brown. Be sure to give it all your attention here- burning is NO GOOD.
- dump rice into a bowl, pour stir fry over rice.
- serve with seaweed for wrapping into mini burritos or just pretty color.
- bow gracefully and accept praise!
WHOOPS- this Wifey was so busy that she forgot to post this totally killer Kale side dish recipe!!
Whateves, right? This dish works for any day of the week, holiday or not.
Disclaimer- it’s not healthy. At all. But, it’s a no-fail crowd pleaser and sometimes that’s more important.
My Aunt Judy’s spinach casserole was the muse for this meal and I added my own little Wifey twist.
This also makes a real serious dip if you wanna serve it with tortilla chips- carb city, population- your guests!
What You Need/Shopping List:
the fancy cheeses up the $ of this dish, but it should still be under $20…making it a special occasion dish.
- 4 laughing cow swiss cheese triangles
- 1/4 cup of goat cheese
- 1 bag of swiss cheese
- a cup of Emmental cheese
- 1 bag of frozen kale, thawed and drained
- a stick of butter
- a cup of mayo
- a medium yellow onion, chopped
- two eggs
- a bag of stuffing mix
- a can or box of cream of mushroom soup
- salt and pepper
- a baking safe dish
What To Do:
- preheat oven to 350 degrees
- in a large bowl dump the; swiss, emmental, goat and laughing cow cheeses, mayo, eggs, onion and soup, mix with hands- until its one big mess.
DO NOT use a whisk- hands are much more effective
- add a tsp of salt and pepper, mix and repeat
- put butter into the microwave to melt (for around :15 seconds)
- dump stuffing mix into a separate bowl, and pour butter into mix, combine
- slowly add a little stuffing mix to the other mix a bit at a time until it’s all combined- saving about a half cup to crumble on top.
- spoon mixture into baking dish, spread evenly and sprinkle the remaining stuffing/butter mixture on top
- bake for 40 mins or until golden brown
How cute is this cutting board!? My brother & sister in law got it for me.
Step By Step Video- here!
Our nickname for this girl is Jabba The Hut- because- well, isn’t it obvious?!?
and she’s actually down a few lbs!
Currently, I can relate.
Over the holidays I dove face first into; cheesy potatoes, heavy breakfasts, creamy soups, bread and more bread and basically anything else I wanted to eat. Not to mention the fact that it is literally freezing in Chicago right now and all I want to do is blanket myself in mac and cheese.
It helped a bit that Alex and I recently went to Miraval Resort in AZ, and their uber healthy meal program helped kick our a$$es back into gear. BUT…let’s just say that I may have sprinted to the closest greasy breakfast spot in the airport as soon as we left the health ranch.
Now that we’re home I’ve decided that it’s time to TRY to eat healthier even if it’s so cold that going for groceries is terrifying.
Ya’ll know that I’m a huge fan of soups- they are filling and mentally they just seem to satisfy more than a salad- at least for me. I’ve shared a few soup recipes and I like to think this one as the Veggie Shili’s cousin.
My mom has been serving her skinny tortilla soup recipe for years and every time she does- people BEG for the recipe. I modified it a tad- to make it even healthier- but please feel free to fatten it up as you wish.
Super Skinny Tortilla Soup
What You Need:
you should be able to buy all of this for $10-$15
- two jars of salsa *my mom uses Pace brand, I used generic hot and medium
- a container of fresh pico de gallo
- a can of black beans
- a can of garbanzo beans
- a can of kidney beans
- a can of corn
- a can of quartered artichoke hearts
- a can of veggie or chicken stock
- a handful of healthy tortilla chips
- a handful of reduced fat Mexican blend cheese
- 2% or fat free Greek yogurt
- salt and pepper
- a rotisserie chicken , shredded
- a can of refried beans
- sour cream in place of greek yogurt
- tortilla, warmed for :10 in microwave for the side
What To Do:
- dump the salsa, pico, kidney, black, garbanzo beans, artichoke hearts, corn, and stock into a large pot and heat on medium.
the artichoke hearts add bulk and mimic chicken if you’re choosing to go veggie with your batch
- if the beans you’re using are unsalted, add a generous pinch of salt to the mix , stir and taste, add more as needed.
- if you’re adding chicken and refried beans- do this now and stir.
- when soup begins to bubble, taste again for flavor and heat.
this will serve a LOT of people, and it freezes for reheating
- serve in a bowl, sprinkle with cheese, add a dollop of greek yogurt (or sour cream), crunch a handful of the chips and sprinkle on top.
- set out some hot sauces so your audience can dial up the heat if they like and enjoy GUILT free!
YUM! This is veggie, low fat and guilt free?? Yes.
Step By Step Video – here!
Last week I was trying to come up with dinner based on the random things we had in the house and all of a sudden it struck me- Puff Pastry Chicken!
Growing up I LOVED this dish and couldn’t wait to help my mom make it*.
*hid in my room and/or watched TV
But I did love to eat it and at the time it all seemed so complicated- until I called her and she gave me her confession- this is the easiest recipe ever!
It can be made with almost any frozen (or fresh) veggies you’re trying to get rid of, and you can health it up or make it like Mom did.
What You Need:
COST: around $15- and you can make this more than once or save and reheat leftovers
- Pepperidge Farm Puff Pastry Shells – you can find them in the desert section of your grocer’s freezer, usually near the Cool Whip- 4 feed two
- a rotisserie chicken from your grocer- you’ll use about a breast and a leg’s worth to feed two
- a bag of frozen corn- 1 cup feeds two
- a bag of frozen peas- 1 cup feeds two
- a small jar of pimentos- use about 2 tbsp
- about two tbsp diced white onion
- 2tbsp olive oil
- a can of Cream of Chicken- use fat free if you wish OR a jar of chicken gravy
What To Do:
- pre heat your oven to 425 degrees
- put your 2 tbsp olive oil in a pot and turn heat to medium
- add your 2 tbsp of onion to the oil and turn to low- let “brown”- aka, stir until they are tan- NOT burnt
- once oven is heated- place 4 puff pastry shells on a non stick cooking sheet into the oven for 12-15 mins
they look so sad, but not for long!
- add your cream of chicken soup (about a can), either 1/2 cup of milk or 1/4 cup water, frozen peas, frozen corn and pimento to the pot with the onions and stir to combine over medium heat. *if you’re using gravy instead- skip the water or milk and pour the jar in solo*
I use a spatula to stir, a spoon also works
- pull with a fork about a breast and leg of chicken off your chicken and pull into chunks , add to pot with the rest of the magic and stir to combine. Test a pea or piece of corn- when they are thawed and warm, it’s ready.
- add salt and pepper to taste
- when your shells are JUST starting to puff and turn a little brown- pull them out. Use a fork to pull out the tops and raw middle and flip them so the cap is on the bottom and pop them back in the oven for about 5 mins or until they look toasted.
- dump your “pot pie” mix into the shells and dump a little extra on the plate for dipping, serve and accept hugs/praise the Wifey’s Mom!
YUM- the messier the better- I promise.
Watch the step by step (ooo baby) here!:
Who doesn’t LOVE Mexican food?!? I know we do in our house, especially on chilly days or the day after a late night.
When Alex first told me how much he loved enchiladas – I’ll admit I panicked on the inside- for some reason I always thought they would require mad skill and would be complicated.
Well, maybe they do for some people- but not in this kitchen! These truly live up to their name and ooze greatness.
know what else oozes greatness? this apron!
I’ll mix them up, and add chicken for him and asparagus and artichokes to mine. Really anything goes with these bad boys so feel free to experiment.
EZ Cheezy Wifey Enchiladas
What You Need:
- a baking dish
- a spatula
- a can of enchilada sauce (red or green depending on which way you roll)
- a can of refried beans (I like Amy’s or any vegetarian kind)
- greek yogurt- plain
- shredded Mexican blend cheese
- a can of chopped mild peppers (in the International Isle at the grocery)
- a package of corn or flour tortillas
- *bonus for Cotija Cheese if your market carries it (look near the specialty cheeses)
What To Do:
- pre heat oven to 350
- dump a generous portion of sauce in the bottom of your dish and spread it out evenly
- take a tortilla and spread a spoonful of beans down the middle, add cheeses and a dollop of greek yogurt
- roll the tortilla and lay seam side down (so you can’t see the fold) and cover with more sauce and cheeses
- repeat until your dish is full- I usually do around 4 per dish
- sprinkle a few peppers across the top for color
- bake for about 15-20 mins until the cheese gets melty and the tortilla starts to brown on the end
- serve and feel the love!
Watch The Video:
Bonus: Elotes! Or “Mexican Street Corn” (for two):
- Grill three ears of corn until they are charred in places, but not all black
- melt 1 teaspoon of butter in the microwave :15 seconds or so
- Combine butter with 1/4 cup mayo and brush on the ears as soon as you remove them from the grill
- Mix 1/4 teaspoon of cayenne with a pinch of chili powder and sprinkle evenly on the corn
- Sprinkle 1/4 cotija cheese (grated/crumbled) evenly over the corn
- add a dash of salt and pepper
- Squeeze with juice of half a lime
- Either cut off the cob or serve whole and enjoy!