Burrito Bowls

Burrito Bowls are my new favorite dinner!  It is so simple and adaptable to what your tastes and what you have on hand.  It is great way to use  up leftover meat, rice and greens.  If you add some fresh pico de gallo and some avocado--you are set for a family pleasing dinner.  Sometimes we add cheese quesidillas on the side.  My little boys love those!  This is one of those super easy dinners that you can throw together fast and it still tastes fantastic.  I have been so busy the last few weeks, with fall baseball (we have 6 games a week with 3 of my boys playing) and house projects I have gong on.   I haven't been taking a lot of time to post.  So sorry!  I will do better once my garage is cleaned out:)  I know it is called Spring Cleaning, but I am doing it this fall and it feels so good!

I am so happy that it is fall, aren't you?  The chill in the air and changing leaves puts a smile on my face!  We just had our annual kick of October party at my house.  I look forward to it every year!  I love this time of year, don't you?!

Happy October friends:)

Burrito Bowls

Author: Melanie

Ingredients

• Meat of Choice: pork, chicken, or beef


• Rice


• Lettuce


• Pico de Gallo ( dice fresh tomatoes, cilantro, white onion, jalenpeno, lime juice, salt and pepper)


• Avocado Diced or made into Guacamole


• Shredded Cheese


• Buttermilk dressing (add some cilantro, squeeze of lime and diced jarred jalapenos for a fun twist),


• Black olives, sliced

Instructions

1. Layer in a bowl:Meat of choice: Shredded pork ( this one is great); Chicken (leftover grilled, roasted, baked or rotisserie) ;Ground beef (cooked with taco seasoning is great)


2. Layer in bowel: Rice, Lettuce, Pico de Gallo ( dice fresh tomatoes, cilantro, white onion, jalenpeno, lime juice, salt and pepper) , Avocado Diced or made into Guacamole, Shredded Cheese, Buttermilk dressing (add some cilantro, squeeze of lime and diced jarred jalapenos for a fun twist), black olives, sliced

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Enjoy!!

 

 

5 Bean Soup (Gluten Free)

My very sweet neighbor Cindy brought this wonderful soup over after Bridger and I got home from Vanderbilt last week. (By the way, it was a success this time around! I posted about it here. We could not be happier to have our little boy's heart fixed! Thank you again for all the prayers and encouraging messages/comments! We have the best readers/ friends in the world) We had just spent a long 3 days in the hospital and been through a nerve wracking 6 hour heart procedure. I was exhausted both physically and emotionally. I came home to several friends and neighbors offering to bring warm meals. What a blessing! There is something so comforting and wonderful about a warm meal that you didn't have to make yourself. It is nourishing for the body and the soul, I tell you! I am very blessed with kind people in my life. Anyway Cindy told me that this soup is not only GLUTEN FREE (good news for my Celiac boys) but that it is also very tasty and that even her children LOVE it! She was right, my boys loved it too, even with all those beans:) She had included the recipe, which I know I will making again and again in the future! I love healthy recipes that come together quick and taste like you slaved at the stove for hours! Thank you Cindy! She told me this is family favorite. She got the recipe from her Aunt who cut it out of a Good Housekeeping magazine in the 70s! An oldie, but a goodie, for sure!

5 Bean Soup (Gluten Free)

Author: Melanie

Ingredients

• 2 TB oil


• 2 medium onions, chopped fine


• 1 garlic clove, pressed into onion


• 1 can kidney beans


• 1 can pinto beans


• 1 can lima beans, well drained


• 1 can garbanzo beans, well drained


• 1 can white northern beans


• 28oz can petite diced tomatoes


• 1 c chunky salsa


• 1 tsp each basil and oregano


• 1 c grated cheddar cheese

Instructions

1. Sauté onion in oil until tender.


2. Add other ingredients and simmer 30+ minutes.


3. Add water for desired consistency (beans will thicken)


4. Just before serving stir in cheese until melted.


5. Serve with tortilla chips or Fritos on top and more grated cheese, if desired. Freezes well.

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Posted with Blogsy

Asian Lettuce Wraps -quick and easy

I am always happy to find a recipe that my family loves and that I can make in under 30 minutes.   With 5 boys at home, our evenings are chock full  and I don't have time to spend a lot of time in the kitchen.  We have homework to do and places to be (scouts, basketball, wrestling  etc:)  These lettuce wraps are so tasty--my family gobbles them up and I could not believe how easy and quick they are to make.  Winner!

My husband wanted a "sauce" to go on top, so I used some of this Thai Peanut Sauce recipe here that I keep in my freezer (frozen in ice cube tray size portions)  You could also serve it with a bottled plum sauce.  Yum!  I personally didn't think it needed a sauce, but it was really good that way!

I have made some big changes over at my other blog Mel and Boys that I am very excited about.  Check it out and let me know what you think:)  I am kicking off the new year with a post on time management tools with links to my favorite planners and free printables to keep you organized.    What do you use to keep on top of things?

Asian Lettuce Wraps -quick and easy

Author: Melanie

Ingredients

• 2 Tablespoons extra virgin olive oil


• 1 Cup finely chopped onion


• 1 lb ground turkey breast


• ¼ teaspoon salt


• ¼ teaspoon pepper


• ¼ teaspoon garlic salt (I used Lawry’s)


• 1 12 oz bag of Broccoli slaw  (found in the produce section with bag salads)


• 1 small can drained water chestnuts


• ½ Cup  Teriyaki Sauce


• 1 teaspoon sesame oil


• Approximately 15 Ice berg or Butter Lettuce leaves

Instructions

1. Place oil into a large 5 qt skillet or other large pan over medium heat. When hot, add onion and cook for 5 minutes to soften. Add ground turkey, salt, pepper and garlic salt. Brown and crumble until cooked through.


2. When turkey is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil. Cook for another 10-15 minutes or until heated through. Reduce heat to low until ready to serve. Serve spoonfuls inside lettuce leaves. Enjoy!

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Recipe Source: Picky Palate

Chicken Kebabs with Creamy Pesto

 I am such a sucker for pesto.  I have been making and freezing my own for several years now - thanks to Erin who introduced me to her favorite pesto recipe.  I saw this recipe from Cooking Light on pinterest, and made it immediately.  Definitely a keeper!  I just used the vegetables I had on hand, and whipped this fabulous dinner up in no time.  The lemon and garlic marinade is light and fresh.  When combined with the creamy pesto dip these kebabs are out of this world!  Seriously yum.

Chicken Kebabs with Creamy Pesto
Submitted by Mindy ~ The Sisters Cafe

2 teaspoons lemon zest
4 teaspoons fresh lemon juice, divided
4 cloves of garlic, pressed (or minced)
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 green bell pepper, cut into 1-inch pieces
1 summer squash, sliced
10 cherry tomatoes
1 small red onion, cut into 8 wedges
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1/4 cup plain low-fat yogurt
1/4 cup reduced-fat sour cream
2 tablespoons pesto

Combine lemon zest, 1 tablespoon lemon juice, garlic, oil, salt and pepper.  Toss with bell pepper, tomatoes, chicken and onion.  Thread vegetables and chicken onto 4 (12-inch) skewers.  Place skewers on a  broiler pan coated with cooking spray.  Grill or broil 12 minutes or until chicken is done, turning occasionally.

Combine 1 teaspoon juice, yogurt, sour cream and pesto.  Serve sauce with kebabs.

Recipe Source: Adapted from  Cooking Light September 2010 as found on myrecipes.com

Lemon Pasta

Since I am a big fan of lemon, I absolutely love this dish.  It is perfect for a light and quick summer dinner and equally great as a side to  chicken or fish.  The lemon is so bright and refreshing with the pasta.  I love how this recipe is so simple and easy to adjust to your taste and needs.  In the above picture I used whole wheat pasta, which has a stronger flavor and texture than regular pasta, so I used a little more lemon juice. To be honest I prefer regular pasta, but alas, the wholegrain variety is so much healthier that I usualy opt for it.  Sometimes I use basil, but other times parsley,or I leave out the greens altogether depending on what I have and my mood:)  I have even added a chopped garden tomato, and grilled vegetables before with great results.  This is such a versatile dish, it can be prepared for a fancy dinner party or  in a pinch when you want a tasty meal in minutes.  It is a year round favorite of mine!  Hope you enjoy.

Have your children gone back to school yet?  Mine have and today was monumental, by youngest started kindergarten!  The first time n 15 years I have not had little people home with me most of the day.  Since, I may just have some free time this year,  I have a little request to make of you, our sweet readers...if you have a recipe that you think is awesome,  send it my way at melandboys@gmail.com.  I love to try new recipes and that should keep me busy and my mind off missing my little guy:)   I will be sure to credit you if posted!  THANK YOU and have a happy week!

Lemon Pasta
submitted by Melanie~The Sisters Cafe

 2/3  cup olive oil

2/3  cup grated Parmesan cheese

1/2  cup fresh lemon juice (from about 2 lemons)

3/4  teaspoon salt, plus more to taste

1/2  teaspoon freshly ground black pepper, plus more to taste

1 pound spaghetti (or other pasta of your choice)

1 tablespoon lemon zest (from about 2 lemons)

Optional additions:
1/3 cup chopped fresh basil

1/2 cup pinenuts

In a large bowl, whisk the oil, Parmesan cheese, lemon juice and ¾ teaspoon of salt and ½ teaspoon of pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using).

Bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil, lemon zest and pinenuts (if using). Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.

Recipe Source: slightly adapted from Giada De Laurentiis

Panzanella Caprise

The classic Panzanella salad was created by Italians to use up leftover bread, but I think it is so good, that I actually buy bread just  to make it:)  I tried this combination of the classic panzanella and the Insalata Caprise salads (a favorite of mine--recipe here) last week and it was fantastic! The crunchy-on-the-outside-and-chewy-in-the-middle homemade croutons that perfectly soak up the tasty vinaigrette,  the garden vegetables, and fresh mozzarella came together for the perfect summer dinner! Obviously, this salad is very flexible.  Throw in whatever vegetables you like.  Sweet pepper would be wonderful. You can swap out the fresh mozzarella for Parmesan or whatever cheese you love.  Also--you could try different vinegars in the dressing to change the flavor a bit.  For fun twist next time, I think I will add some crisp  bacon for a Panzanella BLT salad!  My boys would love that!

I can not believe that our summer is coming to an end.  My boys (all 5) start school next week!!  I am a little sad, but we have had a great summer, so I can't complain.  I finally posted all about our trip to Boston, and Palmayra New York on Melandboys here and here. Have you been to those places?   It was a fantastic trip.  How has your summer been?  Has it gone by too fast or not fast enough?

Well, I have to admit that I am not wanting to say goodbye to the slow and easy days of summer!  At least we have all the wonderful garden bounty to enjoy for awhile:)  This dish is definitely summer in a bowl, don't you think?!  Hope you enjoy!

Panzanella Caprese
submitted by Melanie~The Sisters Cafe

1 small French bread or boule, cut into 1 inch cubes (about 6 cups)
3 TB olive oil
1 tsp kosher salt
2 large, ripe tomatoes, cut into 1 inch cubes
1 hothouse cucumber, unpeeled, seeded and sliced 1/2 inch thick
1/2 red onion, cut in half and thinly sliced
1 small ball of fresh mozzarella, cubed
15 large Basil leaves, coarsely chopped

Vinaigrette
1 tsp minced garlic
1/2 tsp Dijon mustard
3 TB White Balsamic vinegar (you could use regular--it will just darken the dressing)
1/2 cup olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground pepper

Heat the oil in a large saute pan.  Add the bread and salt;  cook over low to medium heat tossing frequently, for 10-15 minutes or until nicely browned.  Add more oil if needed.

For the vinaigrette, whisk together the ingredients.

In a large bowl, mix the tomatoes, cucumber, onion, mozzarella, and basil.  Add the bread cubes and toss with the vinaigrette.  Season liberally with salt and pepper.  Serve, or allow the salad to sit for about a half an hour for the flavors to blend.

**A few recipe notes--My basil plant died this year--so I used that fresh chopped basil in a tube.  Have you ever seen that over in the produce section by the fresh herbs?  I love it and keep a tube in my fridge all year long.  It is a great find.  It tastes great, but isn't as pretty as freshly chopped leaves.  Also, I was out of purple onion so I used a sweet white one.

Recipe Source:  Adapted a Barefoot Contessa recipe

The Classic Frittata

I love Frittatas!  I love that they are EASY, healthy and the flavor possibilities are endless!  Frittatas are usually served at a brunch, but I have to admit they are one of my favorite dinners, especially in the summer when I crave light meals that require little time in the kitchen.  This basic recipe can be changed to fit your mood and what you have in your fridge at the moment.  I always have spinach (for our green smoothies) but I also love broccoli, kale, zucchini, mushrooms etc..  If you have leftover baked potatoes you can save time by skipping the 10 minute cook time in step one.  Also--if I am using leftover baked potatoes I usually don't use the stove-top at all and just use a pie plate and bake it in the oven.  I have to admit that I prefer the oven method--but both work!  This is basic dish that once mastered, you will use ALL THE TIME!  I hope you love it as much as we do!

Classic Frittata
submitted by Melanie~The Sisters Cafe

2 TB Olive Oil
6 small red potatoes, sliced (or Yukon or 2 baking potatoes)
1 cup chopped fresh spinach (or other vegetables of your choice)
2-3 TB chopped onion
1 tsp crushed or chopped garlic
salt and pepper to taste
6 eggs
1/3 cup milk
1-1/2 cup cheese (we like to do a combination of cheddar, Swiss and Parmesan--whatever are your favorites)
*Sometimes I add chopped cooked bacon or ham if I have it
*Also in the summer when tomatoes are wonderful I like to put tomato slices around the top edge before I pop it in the oven--very pretty and delicious!

There are two ways to cook a frittata--either on the stove-top or bake in a pie plate.  The stove top is a quick and easy method if you are using raw potatoes/ vegetables.  You cook them in some olive oil and then pour on your eggs.  If you are using already cooked potatoes/vegetables (ie leftovers) it is faster to put everything in a pie plate and bake in the oven

Stove-top method:

1- Heat olive oil in a skillet over medium heat.  Place sliced potatoes and onion (or other raw vegetable such as broccoli) in the skillet, cover and cook for about 10 minutes or until slightly tender but still firm.  Next throw in the spinach, and garlic.  Season with salt and pepper.  Continue cooking for 1-2 minutes until spinach is wilted.

2-In a medium bowl, beat together eggs and milk.  Pour the eggs into the skillet over the vegetables.  Sprinkle with cheese.  Reduce heat to low, cover and cook for 5-7 minutes or until the eggs are firm and set on top.  Serve

Oven Method:

1- Layer slices of cooked potatoes or chopped vegetables of choice on the bottom of a buttered (or cooking sprayed) pie plate.  Pour over the egg and milk mixture and top with cheese.  Season with salt and pepper.  Bake at 400 for 25 minutes or until set.  Enjoy!

Recipe Source: Adapted from several recipes from All Recipescom

Thai Peanut Sauce

Amazing.  Seriously amazing.  This is the easiest and most incredible peanut sauce you will ever eat.  I could drink the stuff!  The first time we made it, I told my husband that I would rather have this sauce than dessert.  It's that good.  "So what do you eat it with?" you might ask.  Just about anything.  We've eaten it with Satay (marinated, skewered and grilled meat), on salads and sandwiches, but most often we eat it on rice with stir fry veggies and sliced grilled chicken.  I am a big fan of make ahead meals, and this one has become one of our favorites.  This sauce freezes well.  It does get a lot thicker when it thaws out than fresh, but it still tastes awesome.  In fact, the sauce thickens considerably even after refrigeration.  I just add a little water to thin it out if I need to.  Freezing in ice cube trays, then storing the cubes in a freezer ziploc make using the frozen sauce more convenient.  When chicken goes on sale, I'll buy a bunch and marinate and freeze half, then we grill the rest, slice it and put it in the freezer.  We always keep a bag of stir fry veggies in the freezer (Costco's are my favorite), and all you have to do is make rice and pull the premade chicken, sauce, and veggies out of the freezer for a quick dinner.  Don't you just love that?  What are your favorite make ahead meals?

Thai Peanut Sauce
Submitted by Mindy~ The Sisters Cafe

One 13.5 ounce can of coconut milk
2 ounces (approx 1/4 cup) of Thai red curry paste
3/4 cup unsweetened (natural) peanut butter -- the kind that has a layer of oil on the top.  I use Adam's.
1/2 Tablespoon salt
1/2 cup sugar
2 Tablespoons apple cider vinegar or white vinegar (Do not use any other type of vinegar, including rice vinegar)
1/2 cup water

Combine all ingredients in a medium pot and bring to a very gentle boil over medium heat, whisking constantly.  Reduce the heat to low, and let the mixture simmer for 3-5 minutes, again whisking constantly. Be careful not to let the mixture scorch at the bottom of the pot.  Remove from heat and let the sauce cool to room temperature or slightly warmer before serving.

Recipe Source: Adapted from SheSimmers

Garlic Orange Shrimp

This is a busy time of year.  A good time of year for quick and easy dinners so you can spend your time on Christmas festivities!  This shrimp recipe came from a good friend of mine, Karla Weisenburger.  She is also an amazing cook and if you live in northern Utah Valley, I would highly recommend you check out her dinner catering website: Homemade with Love.  (Perfect for nights when you don't want to cook, but still want comfort food!)  This shrimp is simple, delicious, and comes together quick.  It is kind of spicy, so I would start with only a dash of cayenne or leave it out altogether if you don't like a little fire in your food.  I usually make my orange juice from concentrate, so when I don't have any made up I just grab a spoonful from the can in the freezer and mix it with water for the recipe.  I made the juice super concentrated once, and I liked how the orangey flavor came through a little more.  Either way this shrimp is a winner for a quick dinner!

Garlic Orange Shrimp
Submitted by Mindy ~ The Sisters Cafe

14 oz Shrimp ( I use large raw, deveined frozen prawns)
2-4 garlic cloves, minced
1/2 teaspoon ground cayenne pepper
3/4 cup orange juice
3 tablespoons butter
1 teaspoon Old Bay seasoning

Peel shrimp and defrost.  Mince garlic and add to orange juice.  Add other spices.  Melt 2 tablespoons of butter on medium high in frying pan.  Add shrimp and cook until pink.  Remove shrimp from pan and add orange juice mixture.  Add final tablespoon of butter.  Cook mixture down (approximately 5 minutes).  Add shrimp back and cook 30-60 seconds (overcooking shrimp makes them chewy).  Great served over Jasmine or Calrose rice.

Authentic Italian Red Sauce

 

This recipe is from my dear friend Karen, who comes from a big Italian family with fantastic recipes.  Another one of their recipes is 'Mama Filoso's Chicken Rice Soup'.  Anyway, Karen gave this recipe to me a long time ago, but unfortunately it got lost in my big recipe binder and I never made it until last weekend.  WOW it was INCREDIBLE--the best marinara sauce I have ever made.  This comes together quick and tastes amazing!  This is very similar to the  5 Minute Marinara Sauce  recipe, but I think better!

According to Karen, this sauce is good on everything from sauteed vegetables like zucchini, or thinly sliced cabbage to any pasta. I am thinking it would be good as a pizza base or to dip your Stromboli  or Calzone into.  I even thinned the leftover sauce with chicken broth( a little cream would have been good too:) for a quick tomato soup to dip grilled cheese into for lunch.  It was great--let me tell you-YUM!

Thank you Karen for another great recipe!

Authentic Italian Red Sauce
submitted by Melanie~The Sisters Cafe

3-4 TBsp Extra Virgin Olive Oil

4-8 fresh garlic cloves (Karen says she uses 8 or more- I used 6)

1 (29oz) can of tomatoes (for a milder sauce add more)

1/4 cup tomato paste

1/4 cup fresh basil, or as much as you like (I left this out because I didn't have any)

1 tsp Better than Bouillon, beef flavor, or 1 bouillon cube

Mild cayenne pepper (optional)

Blend up tomatoes until fairly smooth.  Put olive oil in the pan with the minced garlic, just until the garlic starts to really sizzle.  Do not over cook the garlic.  Add tomatoes to the garlic and oil  and bring to a simmer.  Add tomato paste, bouillon, fresh basil, and cayenne.  Bring to a simmer.  Let cook a minute or two.  This does not need a long time to cook.  It will actually lose it's pungent flavor if you do.

ENJOY!!

I have good old dad to thank for this delicious twist on french toast.  My mom is a fabulous cook, and she made all sorts of amazing meals,  but dad was good at a few things, too.  He usually made breakfast food for dinner when he was in charge, and I loved it!  I can picture him with spatula in hand manning the griddle and saying "I'm not hearing any ooos and ahhhs!"  We'd then all dissolve into giggles as we made exaggerated calls of delight over our french toast.  But to be honest... when he made Ham and Swiss French Toast, I think it really deserved all those giggling "ooos" and "ahhhs!"  And it is now one of my favorite lazy dinners. Quick, delish, and filling.  I like it best with french bread, but I admit that I usually make it with whatever bread is laying around.  That means it is usually good old wheat bread, and it is still perfectly yummy!  So next time it is 5 o'clock,and your scrambling for something to make for dinner... this is your ticket!  Of course, you could always actually make it for breakfast, too. :)

Monte Cristo French Toast

Submitted by Mindy ~ The Sisters Cafe

1 loaf of french bread (or any other bread you prefer)
4 egg
1 c. milk
1/4 tsp salt
2 tsp vanilla
6 T. flour
sliced ham
sliced swiss cheese

Beat eggs, then add milk, salt, vanilla, and flour. Dip both sides of bread in the egg mixture and place in hot buttered pan.  When the first side is browned, flip one bread slice over and stack ham and swiss on top.  Then top with browned side of a second piece of bread.  When the bottom of the french toast "sandwich" is browned, flip again and brown the top piece of bread.  This will allow the cheese to melt and the ham to warm up.  Serve with butter and maple syrup!

Caesar Chicken Wraps

 

 

 

 

 

 

 

 

 

These Caesar Chicken Wraps are delicious! I have been serving a lot of wraps and sandwiches for dinners lately. It hasn't been a conscious thing, it's just the Spring weather makes me crave light food like this. Isn't it great to have warm weather back again?!  I'd love to hear some of your favorite summer meals too!



Caesar Chicken Wraps

Posted by Erin ~ thesisterscafe.com

1/2 c. creamy Caesar dressing (Lite works fine)

1/2 c. Parmesan cheese

1 tsp lemon juice

1 clove garlic

1/4 tsp pepper

4 oz cream cheese, softened

3 c. Romaine lettuce, chopped

1/2 c. red peppers, sliced

Handful of olives, sliced (or one small can of sliced olives)

5 flour tortillas (I use Costco's uncooked tortillas and bake them fresh)

2 chicken breasts, cooked and sliced

Combine Caesar dressing, Parmesan cheese, lemon juice, garlic and pepper.  In a separate bowl, beat cream cheese until smooth and add a fourth of the dressing mixture; mix well.  In a large bowl, combine lettuce, red pepper and olives.  Add remaining salad dressing to lettuce and toss to coat.  Spread a layer of cream cheese mixture on each warm tortilla.  Top with lettuce mix, wrap up and serve.

*Note: I am obsessed with these amazing tortillas from Costco; you'll notice that I have a ton of recipes posted where I use them (ie, Chicken Enchilada Pizzas, Shredded Chicken Taquitos, Pico de Gallo Chicken Quesadillas, Grilled Chicken Tostadas...). Funny thing is, I have started to wrap everything up in them even if they are not really supposed to be wrapped in a flour tortilla ( like the Tostadas for instance). I can't help myself. These flour tortillas are soooo good . They are the Tortilla Land brand - "Uncooked Flour Tortillas: bake them for the first time! Ready in seconds!" You get a pack of 44 (from the refrigerated section, but you can also freeze them at home) for only $7.  You just cook them in a skillet for a minute and they taste so YUMMY. Anyway, there is my promotion for Costco's tortillas. They can pay me later. :).



Recipe credit: Danika Humphreys

Deliciously Easy Stir-Fry

 

 

 

 

 

 

 

 

 

 

This has got to be the tastiest stir-fry out there for the least amount of work! I love it. It is my go-to recipe for those hectic days when I don't have much time but want to feed my loved ones a nutritious meal. I have to admit, originally it took me quite some time to even try this one because of the ketchup in the ingredients (doesn't that sound really weird?!) but trust me, it works. It works really well! What's great about it too is that you can use just about whatever veggies you have in your fridge and need to use up. That goes for the meat too (although I highly recommend using pork... sooooo much better than chicken!) The vegetables listed are what I usually like to use but you can do any combination you feel like. I always make this with broccoli but on the day of this picture, I was out. It felt so strange not to have green in my stir fry I added a side of green beans!

Easy Stir-Fry
submitted by Brittany ~ The Sisters Cafe

4 cups hot cooked rice
2 Tb soy sauce
2 Tb ketchup
1/2 tsp ground ginger
2 cloves garlic, minced
3/4 lb pork sirloin chops, thinly sliced (or boneless, skinless chicken)
3 Tb canola oil, divided
1 medium onion, sliced into 1/2 inch wedges
4 small sweet red peppers, thinly sliced (or 1 red bell pepper)
1-2 cups loosely packed red cabbage, thinly sliced

**above are the vegetables pictured but here are a few of my other favorites:
broccoli florets
mushrooms, quartered
zucchini, julienned

While your rice is cooking, mix together the marinade. Mix soy sauce, ketchup, ginger and garlic. Add pork and let stand for 15 minutes.
Heat 1 Tb of oil in large skillet over medium-high heat. Add onions, peppers, and cabbage (or any vegetable - total should be around 3-4 cups) and stir-fry until crisp-tender. Remove mixture from skillet.
Heat 2 Tb oil in same skillet. Add pork, including all the marinade, and stir-fry until cooked. Stir in vegetable mixture. Serve over hot cooked rice.
*the Sriracha sauce is an optional ingredient - one I rarely use but once in awhile I will add a dab of it - just a little because it is really hot! You can add it to the marinade or at the end if you want to add it to taste.

Breakfast Burrito--vegetarian and oh so good!

Oh this was seriously so mouthwatering D E L I C I O U S that I could not wait to share it with you! I loved it so much that I actually made it twice last weekend. My little boys spent lots of time sitting at the bar "helping" me create these gems. In fact my 3 year old who loves to see what is going on in the kitchen at all times, has a problem with not paying attention and he somehow manages to fall off the stools daily--more than once this weekend--ouch! I think I need some of these adjustable bar stools that can sandwich his little legs snugly against the counter top so that he can't possibly flop to the floor no matter how animated his antics are. Luckily there were only a few tears and no real damage done--but we sure did enjoy these creations. And by the way--no my little boys did not want all of the veggies pictured in their burritos. Their burritos were a little plainer, but I LOVED it and hopefully my veggie eating example will rub off! They did have fun helping me whisk and chop everything though!

These were fantastic and I think they would make a wonderful week night meal or Saturday breakfast picnic. Yum!

PS Every Monday I post my Weekly Menu here

Breakfast Burritos
submitted by Melanie inspired by Sprouted Kitchen

1-2 cups grape tomatoes, cut in half
1/2 small sweet onion, diced
1 tsp olive oil
salt/pepper

4 large whole wheat tortillas (pictures are small ones and the goodness kept falling out--so go for the big size!!)
8 eggs
2-3 Tb milk
salt/pepper/red pepper flakes

grated pepper jack cheese/cheddar cheese
baby spinach leaves
fresh avocado slices

Start out with tossing the tomatoes and onion in olive oil and sprinkling with salt and pepper. Roast in a 400 oven for 15 minutes. There is something amazing about roasting tomatoes. I think the flavor is wonderful with the caramelized onions.

While these are cooking start you scrambles eggs. Crack all the eggs in a bowl, add your seasoning and milk and whisk until well combined. pour into a saucepan and cook slowly at medium heat. Eggs cooked slowly have a wonderful texture and remember you have time with 15 minutes before your tomatoes are done! When the eggs are almost finished cooking remove from heat and they will finish cooking while you get the tortillas ready.

Heat the tortillas in a fry pan on the stove with a teeny tiny bit of butter, for just a few moments on each side. Then put the warm and toasted tortilla on a plate and put the desired amount of cheese down the middle. Spoon on some of your scrambled eggs, roasted tomatoes and onion, spinach and top with slices of avocado. Fold in the ends and roll up burrito style. Enjoy!!

Chicken Enchilada ‘Pizzas’

This recipe comes from my Betty Crocker's Quick & Easy Cookbook. It's a glorified quesadilla, and it is soooo good!  I made it for dinner last Saturday night and we all loved it. I got home from church the next day and whipped it up again for a quick and easy lunch.  I used the Costco tortillas that you cook yourself, which makes any tortilla recipe better. :)  Anyway, hope you enjoy!

Chicken Enchilada Pizzas

Submitted by Erin  ~ The Sisters Cafe

4 flour tortillas (8-10 inches in diameter)

1 T. vegetable oil

1 medium onion, thinly sliced

2 c. chopped cooked chicken breast

½ c. green salsa (salsa verde)

1 can (2 ¼ oz) sliced ripe olives, drained

1/3 c. sour cream

1 c. shredded Monterey Jack cheese (4 oz)

1 large tomato, chopped (optional)

Chopped fresh cilantro

Heat oven to 400°. Place tortillas on ungreased cookie sheet. Bake about 5 minutes or until crisp.

While tortillas are baking, heat oil in 10-inch nonstick skillet over medium heat.  Cook onion in oil, stirring frequently, until tender; remove from heat.  Stir in chicken, salsa, and olives.

Spread sour cream on tortillas.  Top with chicken mixture, chopped tomatoes if desired, and cheese.  Bake 5 to 6 minutes, or until cheese is melted.  Sprinkle with chopped fresh cilantro.

4 serving total. For 1 serving: Calories 445 (Calories from Fat 205); Fat 23g (Saturated 10g); Cholesterol 95mg; Sodium 650mg; Carbohydrate 30g (Dietary Fiber 3g); Protein 33g.  Diet Exchanges: 2 Starch, 4 Lean Meat, 1 ½ Fat.

Seriously good Chicken Pesto Sandwich

I recently attended a baby shower and this sandwich was served. It was amazing!! Everyone loved it and wanted the recipe and luckily our friend Robin the host was happy to share. I was very surprised that the delicious bread was the refrigerated french bread dough that comes in a canister. It was really good! I think the recipe would work well with a homemade baguette recipe too. I think the key is the olive oil and cheese sprinkled on top and that it is freshly baked! Fresh baked bread is so good! I used rotisserie chicken, although the recipe called for grilled chicken. Robin used the kettle cooked roast turkey breast you buy that are oval shaped and you cut yourself. That was fantastic too! Anyway, this sandwich is seriously DELICIOUS!! I have already made it several times for my family with rave reviews. It comes together so quick and tastes gourmet! Thanks Robin for a great recipe!

Chicken Pesto Sandwich

submitted by Melanie ~ www.thesisterscafe.com

printable recipe here

2 pkgs refrigerated French Bread dough

2 Tb olive oil, divided

3 Tb grated fresh Parmesan cheese

1 lb. boneless skinless chicken breast, or use kettle cooked turkey breast or rotisserie chicken

salt and pepper

2 medium red bell peppers

2/3 cups mayonnaise (I use Hellmans lite)

1/3 cup prepared basil pesto

1/4 tsp Lemon Pepper seasoning

2 cups fresh spinach leaves, washed and stemmed

Place dough, seam side down on a large baking stone or silpat covered cookie sheet. Use serrated knife to make 4 diagonal cuts, 1/2 in deep, on top of each. Using a pastry brush lightly brush dough with olive oil and sprinkle with cheese. Bake at 350 for 26-30 minutes or until deep golden brown. Immediately remove bread to cooking rack and cool completely. If grilling the chicken heat grill to medium temperature. Brush chicken with 1 tsp of olive oil season lightly with salt and pepper. Slick bell peppers into 1/2 inch strips ant toss with remaining 1Tb of oil. Place chicken and bell pepper slices on grid of grill. Grill uncovered for 12-15 minutes turning as needed until chicken is cooked and bell peppers are tender. Remove from grill and cool slightly.
**Robin did not grill chicken or peppers. She used the kettle cooked turkey breast and sauteed the peppers in a pan on the stove. It was great--so do whichever method you prefer.** Cut chicken into thin strips. Combine salad dressing, pesto and lemon pepper. To assemble sandwich, cut bread in half horizontally. Spread half of the presto mixture over cut side of bread bottom, cover with spinach leaves. Arrange chicken evenly over spinach; top with bell pepper strips. Spread remaining pesto mixture over bottom half. Cut each loaf into 4 sections. Enjoy!

Serves 8.

Italian Pasta Salad

I have had several requests for this recipe that I had pictured with my weekely menu on my Melandboys blog. It is super simple, so I almost feel silly posting it as a recipe. It comes together super fast and my family LOVES it, so maybe yours will too. This is a throw together pasta dish, so I have never measured. I just put in the amounts I think we would like. I love an easy quick dinner, don't you?!

*I was asked to teach a cooking class next month on how to make family dinners easier. I would love to hear of any ideas/recipes that work for you. Leave a comment here or email me at melandboys@gmail.com. Thanks so much!!

Italian Pasta Salad
submitted by Melanie

1/2 -1 package of bowtie pasta
broccoli florets--bite size pieces
sliced pepperoni (cut in half)
sliced olives
mozzerella cheese-cubed (or just slice up cheese sticks like I did)
cherry tomatoes (I was out so they are not pictured)
favorite italian dressing (I like the good seasonings dry packets, made with red wine vinegar and add a TB or so of fresh parmasen)

Boil the pasta in water according to the package directions. For the last minute of cooking add the broccoli florets. Drain and rinse with cold water to stop cooking. Add to a bowl with the pepperoni, olives, cheese and tomoatoes. Toss with your favorite italian dressing. Remember that the pasta will soak in some of the dressing so put in a little more than you think. Or add some right before serving, so it is not too dry. Chill and enjoy!

Karen's Sloppy Joes

I made my favorite sloppy joes for our camping trip to Mirror Lake this past month. Not super fancy I know, but these are tasty! This recipe from my friend Karen is simple and sweet and very good. And I think it is great with ground turkey. I doubled the batch and did half turkey/half beef this time. So whether you have a bunch of little mouths to feed or are lucky enough to live in an area warm enough to still camp, give this sloppy sandwich a try!

Karen's Sloppy Joes

Submitted by Amy ~ The Sisters Cafe
Printable Recipe

1 lb ground turkey or lean ground beef (still tastes great with turkey)
1 onion
3/4 c. ketchup
2 T. brown sugar
1.5 T. mustard
1 T. apple cider vinegar
1 T. worcestershire sauce

Chop onion and assemble ingredients. Brown ground turkey/beef in a large frying pan. Add the remainder of the ingredients and mix well. Serve on hamburger bun or whatever you would like. Voila!

Cool Stuffed Pitas

This recipe is best served in Pita pocket bread, but for whatever reason the grocery store near our home did not have them. We made due with these little whole wheat sandwich thins, but it was pretty messy. I suggest you hold out for pita pocket bread for this recipe. Next time I will! Anyway this is a family favorite for a easy refreshing summer dinner! I got this recipe from my friend Lisa when about 10 years ago and have been making it ever since. No need to cook and heat up your kitchen! I like to serve these with some chilled watermelon, chips and carrots sticks. Such an easy dinner and so yummy and cool! This is my kind of recipe for summer!

Cool Stuffed Pitas

submitted by Melanie

Printable recipe here

1 pkg pita pocket bread

Cream cheese

1 head of lettuce, shredded

1 pkg cubed turkey or ham

1-2 tomatoes, chopped

1-2 jack or cheddar cheese, shredded

Ranch dressing to taste

Sprouts (opt.)

Cut pita bread in half and spread cream cheese inside pockets. In large bowl, mix lettuce, cube turkey/ham, tomatoes, cheese and ranch dressing. Stuff mixture into pita bread.

Spicy Shrimp Quesadilla

When we were in Cancun, Mexico a few years ago I had the most amazing Shrimp Quesadillas. They were so good, that I have been craving them ever since:) My boys and I love to make them for a quick and wonderful dinner. They are simple and easy but oh so good! Once again this is hardly a recipe..so simple...my kind of cooking in the summer! Make one or many--just increase your ingredients to your liking. These are best served with fresh guacamole.

I am back to posting my weekly Menus here.

Spicy Shrimp Quesadillas

submitted by Melanie ~ www.thesisterscafe.com

Uncooked shelled and deviened shrimp

crushed red pepper

garlic clove

salt and pepper

grated cheese of choice (we like the mexican blend)

Tortillas

Pull the tail shell of the shrimp and put in a bowl. Sprinkle on crushed red pepper flakes, a crushed garlic clove, and salt and pepper. Stir and let sit while your pan heats up. Saute the shrimp until light pink (around 5-10 minutes depending on size). Once cooked set aside.

Heat a large griddle or pan. Lightly butter your tortillas and lay it down in the hot pan. Sprinkle with grated cheese and 5-6 shrimp. Sprinkle with more cheese and another lightly buttered tortilla. Cook for a few minutes until golden brown and then turn and do the same for the other side. Enjoy with salsa and guacamole!