Italian sloppy joes. You know, for when you’re tired of the same ol’ sloppy joes recipe, or if you have a jar of marinara that you need to get rid of.
Italian Sloppy Joes
The italian version of an old-fashioned sloppy joe, cheese included.
- 1lb ground turkey
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon dried oregano
- 2 cups marinara sauce
- 4 hoagies or italian buns
- 4 tablespoons shredded mozzarella cheese
- parsley for garnish, optional
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and allow to saute for 5 minutes. Add ground turkey, oregano seasoning and cook until browned. Drain excess grease in a strainer.
- Add marinara sauce and lower heat to simmer, cooking for an additional 8-10 minutes to allow the sauce to thicken.
- Meanwhile, set the oven to broil. Arrange 4 hoagies on a baking sheet. When meat sauce is thick enough, add 4-5 tablespoons full and fill hoagie bun. Add shredded cheese on-top and cook until cheese has melted.
- Remove from oven and add bun to top. Serve immediately.
We’ve been using ground turkey instead of ground beef for so long that I’ve forgotten what beef actually tastes like. I like ground turkey. The kids have grown to like it too, so I really see no point in switching back. It’s healthier and that makes spending a couple extra bucks worth it to me.
While trying to expand my “bowl recipes,” I stumbled across this particular one for with what seemed like extremely good-for-you meatballs. I liked that they were an oven-bake and the marinara was an easy homemade sauce you could put together in no time and patiently hang out in the kitchen with a cup of tea while it slowly cooked over the stove.
And so I did just that.
Not to mention, it tastes great over whole-grain rice. Which obviously makes it a keeper, a blog post and handwritten down on a recipe card to go in my book. But if you don’t like rice, you can eat just the meatballs with the sauce, overtop a plate of linguini noodles or on a sub.
That makes it pretty hard not to want to give it a try, don’t you think?
Oven-Cooked Paleo Italian Meatballs with Sauce
Healthy ground turkey meatballs baked in the oven and then simmered in a sauce-pan of delicious and hearty homemade marinara sauce. Recipe is both paleo and gluten-free.
- 1lb ground turkey beef
- 1 tablespoon italian seasoning
- 1 egg, beaten
- ½ tablespoon fresh parsley, finely chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons panko breadcrumbs, divided (optional)
- whole grain rice, (optional)
- 1 28oz can crushed tomatoes
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 1 bay leaf
- 1 garlic clove, chopped
- 1 tablespoon parsely, finely chopped
- 1 teaspoon black pepper
- Preheat oven to 400 degrees. Using a large baking sheet, cover with foil and lightly grease with cooking spray. Set aside.
- In a large bowl, add beaten egg with ground turkey, 2 tablespoons breadcrumbs, italian seasoning, parsley, salt and black pepper. Combine well with clean hands.
- Using hands, roll meatballs, about 2 tablespoons of mixture, evenly and spread on baking pan. Space out each meatball at least ½-1 inch apart from each other.
- Bake in oven for 20-25 minutes or until cooked all the way through.
- Add olive oil to a large skillet over med-high heat. Add onion and allow to saute for 5 minutes. Next add garlic and saute an additional 2 minutes, stirring frequently. Both onion and garlic should appear transparent. Add canned tomatoes, bay leaf and pepper. Combine well with a wooden spoon and lower heat to low. Simmer for 20-30 minutes.
- Serve overtop meatballs and whole-grain rice.
- Recipe has been adjusted from original posted via adapt link.
Adapted from Noshtastic
When the sound of chicken and cheese quesadilla just doesn’t sound like too appetizing of a choice, live’n it up a little.
Tonight I felt like a little barbeque chicken and pineapple. Those two ingredients on their own taste good, but still lack a little more punch to the flavor. With some red onion and cilantro, you’re adding a touch of spice. Drizzle some additional BBQ sauce and low-fat yogurt ranch and now we’re talking!
Just make sure you take a picture of your food before you eat it. I gobbled this up so quick, that had I not, I would have had to wait another week or so to repeat the recipe and take photos for the recipe.
BBQ Chicken and Pineapple Open Faced Quesadilla
Add some flavor to those quesadillas with some barbeque rotisserie chicken, pineapple tidbits and more. You'll never want a cheese and chicken quesadilla again.
- 4 large burrito size flour tortillas
- 2½ cups rotisserie chicken, tossed in your favorite BBQ sauce
- ½ cup pineapple tidbits
- halve of a red onion, sliced thin
- handful of cilantro, chopped
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- BBQ sauce, for drizzling
- low-fat ranch yogurt, for drizzling
- Grease a large skillet with cooking spray over med-high heat.
- Add tortilla. Sprinkle ¼ cup of sharp cheddar cheese and ¼ cup of mozzarella cheese evenly on-top of tortilla. Follow by adding enough rotisserie chicken, pineapple. onion slices and cilantro to fairly cover entire tortilla. Cook until bottom of tortilla is a light golden brown, or crispy; about 5 minutes.
- Remove from skillet and drizzle BBQ sauce and low-fat ranch yogurt over-top. Repeat with each tortilla.
While we’re on this chicken and salad combo mix, I figured I may as well go ahead and add Chicken Caesar to the lineup. You can get as fancy as you want with salads, (or any meal for that matter) but you almost always go back to the basics when the plate is clean. See what I did there?
When we go out to eat, 8/10 times I order the Chicken Caesar Salad no matter where we are. There are some places that I have had the salad quite a few times and I already know how good it is. There are other places where I am just going to assume the salad will be good enough because it’s a safe choice on the menu. Can you really mess up a caesar salad? Absolutely. Serve it with anchovies for someone who is deathly afraid of the look of anchovies. Sure, a lot of the times the dressing is made with it. I don’t need the proof right in front of my face though.
I can totally avoid the anchovies at home because caesar dressing I’ve been using on my salads is actually really simple to make. It just consists of 6 ingredients: mayonnaise, lemon juice, garlic, parmesan cheese, worcestershire sauce and black pepper.
Nothing fishy going on here.
And remember, if you want to add a little extra to your salad; pasta is always a good choice. (Thanks for the introduction to it, Skinnymom) – Just be cautious with those croutons! While croutons in a salad are ohsodelicious, they’re also bread and you know what they say about bread: “All aboard the carb train.”
Chicken Caesar Salad
A simple recipe for chicken caesar salad with homemade caesar dressing.
- 8 cups romaine lettuce, divided
- 2 cups rotisserie chicken, shredded
- 1 tomato, deseeded and diced
- 20 fat-free caesar croutons
- 2 tablespoons reduced-fat parmesan cheese
- 2 tablespoons light mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon reduced-fat parmesan cheese
- ¼ teaspoon black pepper
- ¼ tablespoon minced garlic
- ¼ teaspoon worcestershire sauce
- 1 tablespoon water
- Using a fork, remove pieces from rotisserie chicken, shredding and then placing in a large bowl. Add romaine lettuce, diced tomato. Toss well.
- In a small bowl, whisk together ingredients for dressing. Pour over salad evenly. Toss well.
- Add croutons (5 per plate) and sprinkle ½ tablespoon parmesan cheese on top.
I like to test around with recipes and try new things pretty often so every once in awhile there’s a meal that doesn’t turn appeal to everyone. Fortunately, I can always count on a dish of Baked Stuffed Shells to turn out appetizing.
Baked Stuffed Jumbo Shells
- 12-ounces jumbo pasta shells
- 1lb ground turkey
- ½ cup shredded mozzarella cheese, divided
- 30-ounces whole milk ricotta cheese
- 1 egg
- ½ cup parmesan cheese
- 24-ounce jar marinara sauce of your choice
- Preheat oven to 350 degrees. Lightly cover the bottom of a large lasagna pan with ¼ cup of marinara sauce.
- Heat a large saucepan of water over med-high heat until boiling. Add pasta and cook according to directions. While draining in a strainer, run cool water overtop shells to cool. Set aside.
- In a large skillet, cook ground turkey until brown. Drain grease. Add remaining marinara sauce to skillet and reduce heat to simmer. Allow to cook for an additional 5-10 minutes with marinara sauce.
- In a medium size bowl combine ricotta cheese, 1 egg, ¼ cup mozzarella cheese and ¼ cup parmesan cheese. Whisk well. Using a small spoon, scoop cheese mix and fill shells. Add to lasagna pan.
- Gently pour meat sauce overtop shells evenly. Sprinkle ¼ cup mozzarella cheese overtop. Cover with foil and bake for 20 minutes. Remove foil and cook for remaining 10 minutes or until cheese is bubbly.
I may not be able to stand hot sauce on anything, but that doesn’t mean I’m going to shy away from anything slightly less spicy. By that I mean anything considered medium and below. Generally red enchilada sauce can be spicy, but I inhale it anyway and imagine that I may pay for it later. Why in the world would I ever turn down such a yummy meal?
For my first qualifying Meatless Monday post (!) – I decided to make Sweet Potato, Black Bean and Corn Enchiladas. My husband is out of town for a few days so this is the perfect dish to make and have as leftovers so I’m not consecutively cooking for one (and one child who is not as fearless when it comes to food) – luckily it tastes just as good, if not better the next day!
Enchiladas are usually made of just a few ingredients. Your meal-prep time isn’t going to be ridiculous, so you can make this when you’re in a pinch, ahead of time or just because you’re craving an easy Mexican meal. This particular recipe calls for black bean and corn salsa, so your preparation time is cut down dramatically just because of that. Even with it being meatless, the salsa packs in such a flavor combined with the weight/size of diced sweet potato pieces that the enchilada still tastes and appears fair in size.
Sweet Potato, Black Bean and Corn Enchiladas
A delicious Vegetarian version of Enchiladas featuring diced sweet potatoes and a rich and flavorful black bean and corn salsa. Enjoyable as either a main course or potluck dish.
- 1 extra-large sweet potato, cooked, skin peeled and diced into cubes
- ½ cup black bean and corn salsa
- 2½ cups shredded mexican blend cheese, divided
- 2 cups mild red enchilada sauce, divided
- 6-8 white corn tortillas
- 1 medium tomato, diced for garnishing
- cilantro, for garnishing
- Preheat oven to 350 degrees. Lightly grease a rectangular baking dish with cooking spray and set aside.
- Cook, or bake sweet potato. If you're in a pinch for time, place sweet potato in a microwave and cook on high for 8-10 minutes. It can also be baked in an oven at 400 degrees for 50-55 minutes. When sweet potato is cooked through, use a fork to slide skin off. Dice into ½ inch cubes.
- Using a large bowl, add sweet potato cubes, black bean and corn salsa and 1½ cups of shredded cheese. Carefully mix all ingredients together.
- Pour about 1 cup of red enchilada sauce into prepared baking dish. Make sure sauce is even and has covered entire bottom of pan. Set aside.
- Add ¼ cup of sweet potato salsa mix into middle of tortilla. Roll both sides up, placing your seam side downward. Repeat with each tortilla.
- Pour the remaining 1 cup of red enchilada sauce overtop of tortillas, covering them entirely. Lightly sprinkle 1 cup of shredded cheese onto each, following with diced tomatoes and cilantro for garnish.
- Bake for 20 minutes or until cheese is bubbly. Enjoy immediately or refrigerate for up to 4-5 days.
- I love to make this at the beginning of the week and reheat leftovers for either lunch or dinner the following day. It tastes just as good!
Adapted from Averie Cooks
Adapted from Averie Cooks
I love recipes that call for rotisserie chicken. Not because it makes cooking slightly easier, you can always cook your own rotisserie chicken instead of buying one from your local grocery store. But because of the taste of a rotisserie chicken.
We don’t necessarily have a good local take-out, or I haven’t found one yet. So as someone who personally loves fried rice, I’m always excited when preparing this one. I’ve been meal-prepping meals for fitness programs that I have been doing and Chicken Fried Rice is an awesome, low-calorie lunch. You’re getting your protein, vegetables and a healthy grain all in one dish.
Chicken Fried Rice
Tastes better than take-out!
- Rotisserie chicken, divided into shredded pieces
- 2 cups brown rice
- 2 tablespoons sesame oil
- 1 cup onion, diced
- 2 cups frozen peas and carrots
- 2 garlic cloves, minced
- 2 eggs
- ¼ cup soy sauce
- Cook brown rice according to package. While doing so, divide a rotisserie chicken into shredded pieces and set aside.
- Heat sesame oil in a large skillet over medium heat. Add onion and garlic cloves, cook 3 minutes. Add frozen peas and carrots, cook 3-5 minutes. Push vegetables to the side of skillet. Crack eggs and scramble.
- Add skillet mixture and chicken to rice. Pour soy sauce gently overtop and mix well.
- Use whatever remaining leftover rotisserie chicken you have for another dish.
If you ask me, pork chops are tricky. They’re light in color so you don’t particularly know if the inside is truly cooked unless you use a knife to check. My trick is to always buy the pack of meat with more than you really need. That way you can use one of the less-appealing looking pieces (and there ALWAYS is one!) to cut and dice up to make sure that everything is cooked thoroughly. It’s also a good excuse for taste testing.
I also prefer to bake meat versus frying or grilling. I know that when I place something in the oven, not only will it cook, but the juices are also most likely reserved. When you cook over the stovetop, there’s a good chance you’ll overturn the meat and it won’t taste as juicy. You can always find a medium though; begin your meat over the stovetop briefly to lightly brown and then transfer to your oven to finish cooking. This recipe is like that giving you the best of both cooking methods!
Baked Honey Garlic Pork Chops
A delicious recipe for center-loined pork chops that have a sweet honey taste with just the right amount of garlic.
- 4 center-loined pork chops, trimmed
- 3 tablespoons olive oil
- ¼ cup honey
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced garlic
- 2 teaspoons low-sodium soy sauce
- 1 tablespoon light brown sugar
- Preheat oven to 350 degrees. Well grease a large cooking pan. Set aside.
- In a medium size bowl, combine olive oil, honey, lemon juice, garlic and soy sauce. Whisk well. Set aside.
- Heat a large well-greased skillet over medium-high heat. Add pork chops and allow to cook 5-7 minutes on each side, or until lightly browned. When done, using a pair of tongs dip each pork chop individual into honey mixture, coating each side. Add pork chops to cooking pan and brush remaining sauce ontop. Sprinkle brown sugar over each.
- Cook for 1 hour and serve immediately.
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I enjoy fried chicken just as much as the next person. Problem is, I’ve always had a problem with not burning the chicken when attempting to fry using my stovetop and a skillet pan. For some time, I used the avoidance route and would “fry” my chicken tenders in the oven by slicing them thin and preparing them with bread crumbs, butter and egg. It worked just fine, but I knew at some point I would have to correctly teach myself how to fry something without taking the easy way out and counting on the oven to help me get it done. Besides, I’d appreciate a good piece of breaded chicken more knowing I hadn’t cheated to get it that way.
So when you hear the phrase “practice makes perfect,” know that it also applies to cooking. And so after a few different tries and figuring out what amount of oil works best, I figured out how to not burn fried chicken. And let me tell you, it tastes so much better than oven-fried and I’m no longer hesitating to try out new recipes that require frying chicken; such as this fantastic Lemon Romano Chicken recipe I found via Cooking Classy. No one should miss out on cooking something so delicious!
Lemon Romano Chicken
- 2 boneless, skinless chicken breasts, halved
- 2½ tablespoons vegetable oil
- 2½ tablespoons olive oil
- 1 egg, beaten
- 1 tablespoon all-purpose flour
- ½ cup Romano cheese
- ½ cup Panko breadcrumbs
- 2 teaspoons fresh lemon zest
- 1 tablespoon fresh oregano
- ½ teaspoon garlic powder
- ¼ teaspoon fresh coarse black pepper
- ½ cup shredded mozzarella cheese.
- Preheat oven to 350 degrees. Prepare chicken breasts by cutting each into two horizontal halves. Set aside on a plate.
- In a medium size shallow dish, combine all-purpose flour and 1 egg. Whisk well so that the mixture is thick and smooth. Set aside.
- In a second medium size shallow dish, combine Romano cheese, panko breadcrumbs, oregano, garlic powder, black pepper, lemon zest. Whisk well so that all ingredients are combined. Set aside.
- Place each chicken breast, individually, in egg-flour mixture; turning onto each side so that it is well coated. Next, place chicken breast in romano cheese mixture; again turning onto each side so that it is well coated and fully breaded. Repeat with each chicken breast. Return chicken breasts to plate.
- Add vegetable oil and olive oil to a large skillet over medium-high heat. Allow oil to heat, using a pair of tongs to place each chicken breast in skillet. Cook 2-5 minutes, checking to make sure it's browned before turning to cook other side. Return each chicken breast to plate when fully cooked through.
- Line a cookie-sheet with foil, lightly coating with cooking spray. Add each chicken breast, sprinkle with mozzarella cheese and place in oven for 14 minutes or until cheese appears well melted.
- Squeeze a lemon wedge onto each chicken breast and serve with lemon slices.
Adapted from Cooking Classy
Adapted from Cooking Classy
A lot of households, including my own, participate weekly in “Taco Tuesday” or “Taco Thursday” if you’re running behind on schedule and refuse to miss out. I don’t want to say that eating tacos grows old, because quite frankly I don’t see any truth in that. It is nice however to mix it up a little here and there. You can still use your taco shells and taco seasoning. Just think of it as “dressing your taco up differently.” Change is OK. It’s not permanent unless you like it.
Beef Tostadas are basically just an open taco.
Quick Beef Tostadas
An open-faced taco on baked tortilla.
- 1lb ground turkey
- one taco seasoning packet
- 1 cup black beans, drained and rinsed
- 1 medium tomato, diced
- shredded colby jack cheese
- romaine lettuce, shredded.
- Preheat oven to 350.
- Heat a well greased large skillet over medium heat. Add ground turkey and cook until brown. Drain excess grease in a strainer. Return ground turkey to skillet and add taco seasoning with 1/3 cup of warm water. Mix well.
- When meat and taco seasoning have been well combined, add black beans. Reduce heat to simmer.
- Using a cup, trace the cup's edges on top of a tortilla, carefully cutting around with a knife. Add each tortilla cut-out to a foil lined cookie sheet. Bake for 5 minutes.
- Remove tortillas, add ground turkey mix to each. Top with a fair sprinkle of colby jack cheddar cheese and return to oven to cook for an additional 4-5 minutes, or when cheese appears melted.
- Top each tortilla with diced tomatoes, romaine lettuce. Add salsa or sour cream as well if desired.