Dinner – Page 4 – Kacey Tess

Breakfast Casserole

What you’ll need:

1 Tbsp olive oil

1 small sweet onion chopped finely

2 parsnips peeled and chopped roughly

6-7 red potatoes peeled and shredded or one package of frozen shredded potatoes

1 1/2 C non fat plain Greek yogurt

1 large package of chives chopped finely

2 Tbsp flour

1/2 C cheese shredded (you could use cheddar, pepper jack or gruyere)

8 eggs

1 Tsp sea salt

1 Tsp black pepper

1 Tsp red pepper flake (optional)

What you’ll do:

Heat oven to 425

Grease a glass casserole dish

Heat oil in a large skillet over medium

Add onions and parsnips and cook about 5 minutes until soft

Add shredded potatoes

Add seasoning

Let brown while you make the yogurt mix

In a bowl add yogurt, chives, flour and cheese and combine

Pour yogurt mixture over potatoes

Transfer mixture into prepared glass dish

Cook at 425 for 15 minutes until bubbling

Remove from oven, using a spoon create 8 divots

Place an egg in each divot

Place back in oven and cook for an additional 10 minutes until egg whites do not move when you shake the dish

Garnish with green onion and red pepper flakes

I served mine with steamed spinach

Enjoy!!

Cauliflower-Veggie Bake

What you’ll need:

1 Tbsp olive oil

1 shallot sliced thinly

1 jalapeño de-veined and seeded chopped finely

1/2 head cauliflower chopped

4-5 red potatoes cleaned and chopped into small pieces (I leave the skins on)

1/4 C snap peas halved

1 C vegetable broth (I use better than bullion)

1/4 C cheddar cheese (optional)

Sea salt

Ground black pepper

Rosemary (dried or fresh)

6 ramekins

What you’ll do:

Preheat oven to 425

In a large pot of boiling water add potatoes and cook until soft

Add cauliflower to boiling water and cook for an additional 3-4 minutes

While that is cooking in a large skillet heat oil over medium and add shallots

Cook until shallots are browned and turn off heat

Strain cauliflower and potatoes

Add cauliflower, potatoes and peas to the skillet with the shallot

Season with salt and pepper

Spoon the veggie mixture evenly into 6 individual ramekins

Pour vegetable broth evenly between the ramekins over vegetable mixture

Sprinkle with rosemary

Top each ramekin with cheddar cheese and bake for 10 minutes until cheese is bubbling

Garnish with more rosemary if wanted

Enjoy!!

Chickpea Salad Sandwich

What you’ll need:

1 can of garbanzo beans (I use reduced sodium) rinsed and strained

1 Tbsp non fat plain Greek yogurt

1 Tbsp stone ground mustard

1 celery stalks chopped roughly

1 Tsp dill (fresh or freeze dried)

2 radishes chopped roughly

1/2 lemon (juice)

Sea salt to taste

Black pepper to taste

Whole wheat bread (I use Dave’s Killer Bread)

Tomatoes (optional)

Pickles (optional)

Shredded cheddar cheese (optional)

What you’ll do:

In a large mixing bowl smash garbanzo beans (chickpeas) with a fork or potato masher

Add yogurt, radishes, celery, mustard, lemon, dill, salt and pepper

Mix thoroughly

Toast bread

Add tomatoes, cheese and pickles if wanted

Top with chickpea mixture

Enjoy!!

Wild Rice + Veggie Slow Cooker Risotto

What you’ll need:

1 Tbsp olive oil

2 carrots chopped roughly

2 heads of broccoli florets

1 yellow onion chopped finely

1 lb of sliced mushrooms

10 brussel sprouts; stems cut off and halved

2 C wild rice mix

5 C water

2 Tbsp vegetable better than bullion

1 lemon

1 Tbsp rice wine vinegar

1 Tsp sea salt

1 Tsp black pepper

1 Tsp coriander

1 Tsp dried thyme

What you’ll do:

In a skillet over medium heat combine oil, onions, salt, coriander and pepper until onions are translucent

Add brussel sprouts, mushrooms and juice from lemon and cook an additional few minutes

Add rice until browned about 2 minutes

Place mixture in slow cooker then add water, bullion, thyme, vinegar and lemon rinds (optional)

Cook over high heat for 3 hours or until rice is soft and liquid is absorbed

I served mine with Sea Scallops (see other blog post)

Enjoy!!

Mahi Mahi Fish Tacos

What you’ll need:

Tacos:

2 filets mahi mahi

1/2 Lime (juice)

2 tbsp olive oil divided

1/4 head read cabbage chopped

1 carrot chopped finely

1 bunch green onion chopped (light green & white parts only)

1 tbsp red wine vinegar

1 tsp honey

1 tsp sea salt

1 tsp corriander

Cilantro to garnish

Serrano peppers sliced thinly (optional)

1 head romaine lettuce for “taco shells”

Black Beans:

1 can black beans rinsed and drained

1 can diced tomatoes

2 tbsp Saucey Sauce Brown Sugar Ginger Glaze

1/4 yellow onion chopped

What you’ll do:

Tacos:

Place fish filets in an air-tight container or zip-lock bag with Spicy Garlic Sauce and marinade for at least 10-20 minutes

Meanwhile in a large bowl combine cabbage, carrots, onions, red wine vinegar, honey, corriander, 1 tbsp ollive oil and sea salt together

After done marinading place fish along with all sauce in a medium skilllet coated with olive oil and cook fish over medium heat until white and flakey about 10 minutes

Construct tacos by taking one piece of romain lettuce, next place fish, then top with cabbage mixture

Garnish with cilantro and serrano peppers

Squeeze lime on top of tacos before serving

Beans:

In a small pot combine beans, tomatoes, onions and Brown Sugar Ginger Glaze

Simmer over medium-low heat for about 20 minutes

Add sea salt if desired

Enjoy!!

{raw}{vegan} Beet-Apple Salad

What you’ll need:

1 beet spiralized

1/4 white onion spiralized

1 green apple spiralized

4 celery stalks sliced roughly

1 C arugula

Dressing:

2 Tbsp tahini

4 Tbsp balsamic vinegar

1/2 lemon

1/2 garlic clove minced

1 Tsp toasted sesame seeds

1 pinch sea salt

What you’ll do:

Mix all dressing ingredients and whisk until combined

Mix all salad ingredients in a large bowl

Add dressing

Mix thoroughly

Top with additional sesame seeds

Enjoy!!

I served mine with a quesadilla made with guacamole (see previous blog post ) and sliced tomatoes on a whole wheat tortilla

Salad Skewers

What you’ll need:

I bunch spinach washed and trimmed

1 cucumber sliced into rounds

1-1 Anaheim peppers

1/1 red onion sliced into rounds

5-6 button mushrooms quartered

1 avocado cut into chunks

2 hard boiled eggs halved sprinkled with sea salt and pepper

What you do:

Assemble any way you want on a skewer. Grapes would be a great addition if you want something sweet

I used a homemade raspberry vinegarrete for dipping by mixing fresh raspberries, red wine vinegar, honey, olive oil, salt and pepper together

Enjoy!!

Stir Fry

What you’ll need:

1 Tbsp olive oil

1 package of Soba noodles cooked according to directions

1 package of frozen veggies ( I used broccoli and cauliflower)

1 small onion chopped Finley

Any other fresh vegetables you have on hand (I used zucchini)

1/4 C ponzu sauce (or soy)

1/2-1 Tbsp Sriracha

What you’ll do:

Heat frozen veggies, set aside

Cook soba noodles, drain and set aside

In a large Wok or skillet heat olive oil

Add onion and zucchini and cook 5-10 minutes until translucent

Add frozen veggies and stir

Add ponzu sauce and Sriracha

Stir well

Add Soba noodles

Stir well and heat through about 2-3 minutes

Enjoy!!

I garnished mine with additional Sriracha and some black seasame seeds

Bandito

What you’ll need:

Whole wheat flat bread/pita

Refried or black beans

Pepper jack/cheddar mix shredded cheese

Mixed greens

Vine ripened tomatoes chopped

Guacamole (see previous blog post for recipe)

Sour cream

Green onions chopped

Jalapeño chopped (optional)

Sea salt

What you’ll do:

Preheat oven to 400

On a lined baking sheet place flat bread, add beans, cheese and sliced jalapeños if using on top of the pita

Bake for about 5 minutes until cheese is bubbling

Add greens, tomatoes, guacamole, sour cream and any other veggies you like

Sprinkle with salt

Serve immediately

Enjoy!!

Tofu-Vegetable Soup

What you’ll need:

4 C water

1 Tbsp vegetable bullion

1/4 C mild yellow miso

3 garlic cloves

1 Tbsp ponzu sauce (or soy sauce)

1 Tsp-Tbsp of chili paste, depending in how spicy you want it add as little or as much as you like

1 package of firm tofu pressed for an hour to remove excess water and cut into cubes

2 heads if broccoli florets

1/2 head of napa cabbage cleaned and chopped

10 shiitake mushrooms cut in half

1 red jalepeno deveined and chopped finely

2 bunches of green onions chopped

Sprouts (garnish)

Red pepper flakes (garnish)

What you’ll do:

In a large wok combine water, bullion, garlic, miso, chili paste and ponzu

Bring to a boil

Add broccoli, cabbage, tofu and jalepeno

Cook for about 5 minutes at a reduced heat

Add green onions

Cook for an additional minute

Serve immediately

Garnish with sprouts and red pepper flakes

Enjoy!!