Eggs, Potatoes & Chorizio

This is the ultimate comfort food, crispy potatoes, spicy chorizio and eggs! Top with your fav hot sauce, cheese and green onions.

Ingredients:
4 small potatoes
8 oz chorizo, sliced thin
1 onion, sliced thin
Olive oil
Salt and pepper
Aleppo pepper
4 eggs
Green onions, sliced thin
Cheese, shredded
Sliced black olives

Preheat oven to 375.

In a pot, cover potatoes with water, and bring to a boil. Cook for 20 minutes or so until a knife easily pierces them. Drain and cut into bite size pieces.

In a large non-stick skillet, heat 1 tsp oil, add onions and chorizo, cook until soft and slightly browned, remove from pan. Add a little more oil and cook potatoes over medium heat, season with salt, pepper and aleppo. Cook until evenly browned.

In a cast iron skillet, combine onions, Chorizio and potatoes in an cast iron or oven proof skillet. Crack eggs over mixture and bake 10 – 15 minutes until eggs are cooked to your liking.

Serves with green onions, cheese and hot sauce.

Serves 2.

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Banging Shrimp

This recipe is adapted from SkinnyTaste.com, it comes together quicker that take out and it’s way healthier.

Ingredients:
Sauce:
5 tbsp light mayonnaise
3 tbsp Thai Sweet Chili Sauce
2 tsp Sriracha

Combine in a bowl and set aside.

For the Shrimp:
1 lb large shrimp, shelled and deveined
3 TBSP cornstarch
1 tsp canola oil
3 c shredded iceberg lettuce
1 shredded purple cabbage
4 tbsp scallions, chopped

In a medium bowl toss shrimp with cornstarch.

In a large nonstick skillet heat the oil over medium high heat, and shrimp and walnuts, cook for 3 – 5 minutes, tossing to evenly cook.

Toss shrimp in sauce and serve on lettuce, top with green onions.

Serves 2 – 4.

Roasted Eggplant with Crispy Onions

Another winner from Ottolenghi! I used my air fryer to make the onions, if you have simply toss the onions with a little oil and the spices then cook at 360 for about 8’minutes, shaking the basket a couple times. If you don’t have one follow the recipe below. I served the eggplant with turkey burgers – yummy!

Ingredients:
2 large eggplants
2/3 c olive oil
Salt and pepper
4 onions, thinly sliced
1 1/2 green chiles
1 1/2 tsp ground cumin
1 tsp sumac
1 3/4 oz feta cheese, broken into large chunks
1 lemon
1 clove garlic, crushed

Preheat oven to 425.

Halve the eggplants lengthwise with the stems on. Score the cut side of each eggplant with a crisscross pattern. Brush the cut sides with oil and sprinkle liberally with salt and pepper. Roast on a baking sheet, cut side up, for about 45 minutes, until the flesh is golden brown.

Add the remaining oil to a large frying pan and place over high heat. Add the onions and 1/2 tsp salt, and cook for 8 minutes, stirring often, so that parts of the onion get dark and crisp. Seed and chop the chiles, keeping the whole chile separate from the half. Add the ground cumin, sumac, and the whole chopped chile, and cook for a further 2 minutes before adding the feta. Cook for a final minute, not stirring much, then remove from the heat.

Use a small serrated knife to remove the skin and pith of the lemon. Coarsely chop the flesh, discarding the seeds, and place the flesh and any juices in a bowl with the remaining 1/2 chile and the garlic.

Transfer the roasted halves to a serving dish, and spoon the lemon sauce over the flesh. Warm up the onions a little, and spoon over.

Serves 4.

Slow Cooker Chicken Enchilada Soup

This recipe was inspired by Skinny Taste. A great slow cooker meal with lots of flavor.

Ingredients:
2 tsp canola oil
1 onion, sliced thin
3 cloves garlic, minced
3 c chicken broth
28 oz canned tomatoes
4 TBSP chipotle chiles, minced
1 can black beans, rinsed & drained
16 oz frozen corn
4 oz diced chilies
1 tsp ground cumin
1 tsp dried oregano
1 lb chicken breast

Toppings:
Shredded low fat mexican cheese
1/2 chopped scallions
1/2 c chopped cilantro
sliced black olives
Pickles jalapeño peppers
Non-fat sour cream

In a slow cooker combine all ingredients except toppings. Cook on high for 4 – 6 hours. Before serving, remove chicken, shred it with a fork and retune to the pot.

Serve in bowls with toppings.

Serves 6.

Cucumber Salad

This is a light and simple salad. I cut the oil down quite a bit from the original recipe – you won’t miss it.

Ingredients:
6 small Persian cucumbers, sliced in 1/2, 3/8 thick on a diagonal
1 roasted red pepper, sliced thin
2 TBSP white wine vinegar
2 TBSP canola oil
Salt and pepper
2 TBSP poppy seeds

Combine all ingredients in a bowl, toss to combine.

Serves 2 – 4.

Shrimp with Olives and Tomatoes

Ottolenghi can do no wrong! This one is quick, easy and most important delicious!

Ingredients:
1 lb raw shrimp, peeled, deveined
4 TBSP butter, divided
Red pepper flakes
4 plum tomatoes, quarters
1/3 c kalamata olives, pitted
3 cloves garlic, minced
1 TBSP Pernod
4 TBSP parsley, chopped
Salt and pepper

In a 12 inch skillet, heat 2 TBSP butter over medium high heat, once it starts to bubble add the shrimp and red pepper flakes, cook 1 minute. Add tomatoes, garlic and olives, cook for 3 more min, stirring occasionally. Add pernod and remaining butter, cook for 1 minute. Season with salt and pepper and top with parley.

Serves 2 – 4.

Truffle Truffle Pasta

One can never had too much truffle! This is truffle pasta with truffle butter, truffle shavings and truffle salt – truffle overload!

Ingredients:
8 oz truffle pasta
2 oz truffle butter
1/2 c shredded parmesan
1 TBSP truffle shavings
Truffle salt to taste
Shave parmesan

Cook pasta according to package

in a 12 inch skillet, melt butter, toss with pasta and cheese, remove from heat toss with truffle shavings and salt.

Finish with a little shaved parm.

Serves 2 – 4.

Spicy Asian Chicken Sandwich

This is tasty lunch – the meat needs to marinade and I used quick pickled veggies from this recipe.

Ingredients:
3/4 lb cooked chicken breast, sliced 1/4 inch thick
1 TBSP soy sauce
1 TBSP fish sauce
1 TBSP mayonnaise, plus more for spreading
1 large shallot, thinly sliced
2 carrots, halved crosswise and thinly sliced lengthwise
Jalapeno slices
Pickled carrots, radishes
Cucumber thinly sliced
One 10-ounce baguette, split lengthwise and toasted
Sriracha, for spreading
Cilantro sprigs

In a bowl, toss the chicken with the fish, soy sauce, mayonnaise and the shallot. Cover and refrigerate for 1 hour.

Spread mayonnaise on the cut sides of the baguette, then spread with Sriracha. On the bottom half, layer the carrots, radish and cucumber pickles, then top with the chicken and shallots. Lay cilantro sprigs over the chicken and close the sandwich.

Serves 4.

Green Smoothie # 2

This one has everything but the kitchen sink in it as far as antioxidants go, and the added kick of matcha to get my day started.

This one has Ingredients:
1 banana
1 c frozen pineapple pieces
1 c spinach, or kale leaves
1 c unsweetened almond milk
2 TBSP almond butter
2 TBSP flaxseed oil
1 tsp agave syrup (nectar)
1 tsp matcha (green tea powder)
1/2 tsp finely grated peeled ginger

Toss in a blender.

Serves 1.

Salmon with Roasted Leeks, Potatoes and Salad

This is a delicious and healthy dinner that comes together pretty quickly!

Ingredients:
8 baby leeks, rinsed and split
10 – 15 tiny potatoes
2 hard boiled eggs
2 radishes sliced thin
4 c salad greens
8 oz salmon fillet
1/3 c olive oil
1 tsp dijon mustard
2 cloves garlic, minced
Juice of 1/2 lemon
Olive oil
Capers, drained

Preheat oven to 400. Toss leeks and potatoes with olive oil on a large sheet pan, season with salt and pepper. Roast for 20 – 40 minutes – keep an eye on the leeks – and pull them out if they cook quicker. Stir and toss a couple times during the process.

Combine 1/3 c olive oil, garlic, lemon juice and mustard in a small jar, shake to combine.

Place salmon in a small roasting pan, drizzle with olive oil and season with salt and pepper. Roast for 15 – 20 minutes until cooked through.

Toss greens with a little dressing, split between two plates, top with radishes and capers. Toss leeks with a little dressing and split between plates. Split the salmon fillet between plates and scatter potatoes and eggs.

Serve 2.