Pineapple and Shrimp Bowls

I'm loving the fact that it's still light out when I make supper each night. It's always so hard to try photographing dishes during the winter. I'm lucky to even get supper started before it turns dark, let alone get an actual good photo of it.

I had these on our menu for Sunday, but we had such a busy weekend that I wasn't able to get our groceries purchased until late Sunday afternoon. My pineapples were not ready for this recipe, I always like to let them set for at least a couple days before I cut into them. They just seem to taste better.

We have a local chef that makes these amazing looking shrimp and chicken pineapple bowls. I've seen some of my friends posting pictures of them and they look delicious. And the fun part is he serves them up in a pineapple bowl, literally. I've yet to try one, but they've been on my mind for quite some time now. And so I decided to try creating our own version at home, a healthy version.

So that's what I did last night. Unfortunately, we've had some sort of stomach bug being passed between the two youngest girls and our oldest was at work for the night, so I didn't have too many mouths to feed. But really that just means more leftovers for lunches, right? Not such a bad thing after all I suppose. My vision with these was to really keep them healthy, but I know a nice teriyaki sauce would taste delicious mixed in. I used a mixture of garlic, a little pepper and soy sauce for seasoning. Then sprinkled fresh cilantro on top and it gave such a wonderful fresh taste to the dish. Feel free to adjust seasonings and spices to your liking though.

Oh and I tried making my own pineapple bowls, but that just felt like a major fail! Between trying not to waste all the pineapple or cut my own finger off; I gave up and just started cutting the fruit up. We love pineapple too much to waste any. Regardless of what it's served in, I think you'll be happy with this new dish.

Pineapple and Shrimp Bowls

Ingredients:
12 oz. bag medium sized shrimp (peeled, devieined and cooked)
3 cups cooked brown rice
2 tsp olive oil
2 garlic cloves, minced
1 orange or red bell pepper, diced
2 green onions, chopped
1 tbsp soy sauce
black pepper, to taste
2 cups diced pineapple
chopped cilantro, for serving (optional)

Directions:
In a large skillet, heat olive oil over medium heat. Saute garlic, bell pepper and onions for a couple minutes. Remove from skillet and set mixture aside on a plate.

In the same skillet, cook shrimp for about five minutes. If they came already cooked, you just want to heat them up. If they are still raw, make sure to cook long enough so that they turn a pink color.

Once the shrimp is heated through and a nice light pink color, add pepper and onion mixture back into the skillet. Add in rice, soy sauce and pepper. Let continue to cook for a few more minutes to soften the peppers a bit. Toss in pineapple, cooking for one more minute. Taste and adjust seasonings if needed. Remove from stove and serve into bowls. Top with fresh cilantro if desired. Serves 4-5

Broccoli and Chicken Stir-Fry

It's suddenly turned extremely hot here in the Midwest.  Humid and just darn right uncomfortable to be outside, unless you're in the pool. I foresee many crock pot or no-cook meals in our future this week.

Today's dish was one we tried in early June, in effort to use up some leftover chicken. The hubby doesn't like stir frys much but they really are a great way to use up leftover veggies and meat.

The girls and I really enjoyed it though. I loved the little bit of heat from the red pepper flakes. With the weather being so warm right now, you could certainly serve this cold and it would still taste just as good!

Broccoli and Chicken Stir-Fry

Ingredients:
2 cups cubed, cooked chicken
1 cup broccoli florets
2 cups chopped bok choy
1 garlic clove, minced
1/2 tsp red pepper flakes
1 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp soy sauce
1/4 cup brown sugar
pinch of ground ginger
prepared rice, for serving

Directions:
Combine garlic, red pepper, olive oil, vinegar, soy sauce, brown sugar and ginger in a small bowl. Set aside.

Heat a large skillet over medium heat on stove, combine chicken and sauce in the skillet. Let cook for a few minutes, then add in broccoli and bok choy. Continue to let cook until bok choy cooks down, about five minutes.

Remove from heat. Serve over prepared rice.

Veggie Fried Rice

I really do enjoy using my crock pot year round, but especially during the fall and winter months. Nothing compares to warm, comfort food that has been cooking away while leaving you with minimal dishes to wash.

This dish is based off a favorite recipe I've shared before; chicken fried rice. I've been working hard to not waste any of our CSA veggies and it's hard when we're gone all day and a few nights a week I'm not home due to working a second job. The hubby is doing great preparing meals for our girls, but let's face it. He could care less about these darn vegetables, let alone know how to prepare many of them in a delicious way.

It turned out to be a great way for me to use up some broccoli, carrots and corn kernels plus it made for a nice lunch for me and the girls to take with us during the day. I love when that happens. You can easily prepare this on a weekend afternoon and then dish out small portions for the upcoming week. Stack the containers in your fridge and grab one as you're going out the door in the morning. It reheats nicely in the microwave or could be enjoyed cold.

Of course if you can't live without your meat, add some in there. Whether it's chicken, pork or beef; they all taste great. But I really do love this meatless version, I know we can all use that extra serving of veggies in our day. This is one painless way to do so!


Veggie Fried Rice

Ingredients:
2 cups cooked brown rice
1 cup chopped broccoli
3 carrots, peeled and diced
1/2 cup corn kernels
4 tbsp butter
1 egg, slightly beaten
pepper, to taste
2 tbsp soy sauce
2 tsp Worcestershire sauce
drizzle of honey

Directions:
Add all ingredients into a crock pot that has been lightly oiled. Stir well to combine. Cover with lid and cook on low for three hours. Make sure to stir a couple times while cooking. Season with additional soy sauce if needed when ready to serve.

Crock Pot Chicken Fried Rice

I'm really excited to share this recipe with you today, Who doesn't love a good fried rice, especially homemade and cooked in the crock pot? I discovered this recipe through Ally over at Sweet and Savory Food. Let me assure you, it's definitely a keeper!

Every so often the girls and I will order Chinese and while it's good, this is so much better. I promise. Best part, you can use whatever veggies you have on hand, whether it's that half bag of peas in the freezer or those carrots that are going limp in the fridge. I had some broccoli and carrots from our CSA share last week that I threw in.

I didn't change much of the original recipe except I only had some white rice on hand instead of brown. We added just a tiny bit of soy sauce to taste when we served up our plates, the flavor was fantastic. Unfortunately this isn't a meal you'd want to leave in the crock pot all day while you're at work, it really only takes a few hours to come together on low. Maybe instead it would be perfect on the weekend when you're around more. Or how about those weeknights when you've got tons going on, start this as soon as you get home and let cook until you're ready for supper. If you set your settings to high, it will be done in just 1-1/2 hours.

Regardless it's a new favorite in our house. There will be plenty leftover for lunches the next day, which is always a bonus!


Crock Pot Chicken Fried Rice

Ingredients:
1 chicken breast, cooked and diced/shredded
2 cups cooked rice
2-1/2 cups veggies {use whatever you have on hand, fresh or frozen}
4 tbsp butter
1 egg {slightly beaten}
Pepper to taste
2 tbsp soy sauce
2 tsp Worcestershire sauce
drizzle of honey

Directions:
Throw all ingredients into a lightly greased crock pot, stir to combine everything. Cover and cook on low for 3 hours, stirring every so often. Season with additional soy sauce if needed when serving. Enjoy!

Slightly adapted from: Ally's Sweet and Savory Eats

Stuffed Pepper Bake

I love this time of year when we've got a surplus of fresh produce from the garden. I like to get creative in the kitchen and find new ways to incorporate all of the veggies.  Unfortunately my bell peppers plants don't seem to be producing too well this year but I've been picking up extras from the market each weekend.

Stuffed peppers are always a favorite this time of year and I remember my mom and grandma making them often growing up. My own family loves to eat green peppers, especially raw, but they haven't been too thrilled at the idea of stuffed peppers. That's when I had the idea to mix everything together and form a type of casserole dish.

I'd call it a success, this dish was something that everyone ate pretty well and used simple ingredients I typically have on hand. Plus it will take care of a couple green peppers you might have sitting on the counter from the garden. I can't wait to try this again with my homemade freezer spaghetti sauce, I think that would be great in this, especially with all of the fresh veggies!


Stuffed Pepper Bake

Ingredients:
1 cup uncooked rice
1 lb. ground beef
2 green peppers, chopped
1 jar spaghetti sauce
salt and pepper to taste
1 cup mozzarella cheese
1/4 cup fresh parmesan cheese
1/2 cup bread crumbs
Olive oil

Directions:
Cook rice according to package directions and set aside. Meanwhile in a large skillet, cook hamburger and green peppers until meat is done and no longer pink; drain grease. Stir in rice and sauce, let cook until heated through, just a few minutes. Stir in 1/2 cup of mozzarella cheese and parmesan cheese, stir until just starting to melt. Dump into a medium sized casserole dish, I used an 11x7-inch dish. Top with remaining mozzarella cheese. Stir together bread crumbs and about 1 tbsp of olive oil in a small bowl. Mix until crumbs are clumpy and then sprinkle on top of dish.

Bake uncovered at 350 degrees for 20 minutes or until heated through.

Spicy Chicken Wraps

I think spring has finally arrived in Iowa, I am so excited for our weather the remainder of the week. The poor kids have been cooped up way too much lately because of the rain and chilly temps. We went for a nice long stroller ride this morning and tonight our oldest daughter starts softball practice. Bring on the crazy busy nights!

Speaking of warm weather and busy schedules, I often rely on simple meals like these wraps for nights when we barely have time to get dinner on the table. I like that I can even make these up ahead of time and we can eat them on the go.

These do have some heat to them, but not too much. I discarded the seeds from the chipotle pepper, you can add a few if you want even more spice. Change it up to suite your own taste, that's what's great about recipes like this.

Spicy Chicken Wraps

Ingredients:
2 boneless, skinless chicken breasts, cooked and diced
1 tbsp olive oil
2 garlic cloves
2 tsp mild chili powder
1 tsp cumin
1 whole pepper from a can of chipotles in adobo, discard seeds if desired and dice finely
1 tbsp adobo sauce (from chipotle can)
15 oz. can pinto beans, drained and rinsed
2 tbsp water
1 c white or brown rice, cooked according to package instructions
Tortilla shells
Salsa
Lettuce
Tomato
Diced bell peppers
Ranch dressing

Directions:
In a large skillet heat olive oil over medium-high heat. Add in garlic, chili powder, cumin, chipotle pepper and adobo sauce, cook for about 1 minute. Add in pinto beans and water, let cook for about 8-10 mins. Add in diced chicken and cooked rice, stir to combine. Remove from heat.

Spoon mixture onto tortilla shells, top with desired toppings. Roll up tortillas and enjoy.

Ranch Chicken and Rice Skillet Dinner

I love skillet meals like this, you get your meat, grain and veggies all in one dish. Plus look at that pop of color, makes me even more anxious for spring and the soon-to-be abundance of fresh produce. Take a closer look....

Doesn't that look good?! Let me tell you, it sure was. Besides being a quick and easy meal, you can use whatever veggies you happen to have sitting in your fridge. I hate letting them go to waste so this is a perfect way to use them up. I like to get the kids involved with meals like this, I can give them a butter knife and let them cut up the bell peppers. When they're busy helping I always feel like they eat just a little better, plus they especially love sneaking pepper slices and carrot sticks.

Ranch Chicken and Rice Skillet Dinner

Ingredients:
1 c white or brown rice, prepared
2 boneless, skinless chicken breasts
1/2 packet ranch dressing mix
2 tbsp olive oil
3 c fresh spinach, chopped
2 large carrots, peeled and diced
1/2 green bell pepper, diced  (can use any color)
3 garlic cloves, minced
Salt and pepper to taste
1/2 c grated mozzarella cheese

Directions:
Preheat oven to 350. Season both sides of chicken with a little bit of the ranch mix and place on a prepared baking sheet. Bake for 30 mins or until chicken is cooked through. Meanwhile heat olive oil in a large skillet. Add in spinach, carrot, bell pepper and garlic. Cook while stirring for about 7-8 minutes or until tender. Add the cooked rice, season mixture with salt, pepper and the remaining ranch mix. Reduce heat and stir to combine. Cut chicken into small chunks and add to rice mixture. Add in mozzarella cheese and stir to combine. Let cheese melt into mixture and serve warm.

Adapted from: Picky Palate Cookbook