Tag Archives: easy dinner

No-Fail 15-min Beef & Veggie Fried Rice – So Simple a Kid Could Cook it and Did

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egglands-best-beef-hah-with-street-corn-salsa-jennifer-fisher-voteI have a proposition! I’ll share my 15-minute Beef & Veggie Fried Rice recipe and with all the time you save on dinner, you’ll spend the 1 minute it takes to vote for me in the Eggland’s Best “America’s Best Recipe Contest”! My regional-inspired recipe is for Texas Egg and Steak Hash with Chipotle Street Corn Relish (copied the photo below so you know exactly what to vote for) — thank you, thank you!

 

15 minute Beef & Veggie Fried Rice

Now, onto the 15-minute Beef & Veggie Fried Rice recipe (originally developed for Beeflovingtexans,com)  — it’s a win on so many levels. Not only is it a lightening speed dinner solution, it can be kept simple enough that an older kid can make it. Honestly, realizing that my teenage boys were completely capable of cooking dinner every once in a while was a light bulb moment for me. What a relief to know I can call ahead and get them to start dinner on those crazy days when I’m stuck in traffic, sitting at another kid’s sports game or even trying to finish up my own workout.

15 minute Beef & Veggie Fried Rice is a super-quick way to get a vibrant and very healthy meal on the table. Plus, its simple enough that younger kids can help and older kids can cook on their own!

One of the tricks to cooking the recipe so quickly is super-thinly cut sirloin steak — a method that also stretches my food budget as it makes the meat look like, well, a larger quantity than it actually is!  So, just firm up your steak in the freezer for 10 to 30 minutes or before getting after it with a super sharp knife across the grain in razor-thin slices (like 1/8″ or less if you can).  When the meat is this thin, it literally takes 3 minutes or less to cook with the stir-fry method — toss in the hot, hot skillet and stir around constantly and quickly just long enough to take the “red” of. Beef should still look pink when you take it off the skillet as it will continue to cook a tiny bit, trust me, it will always be juicy and tender this way! Do NOT leave it in the skillet or wok as you continue to cook the veggies, that will just cause a lot of undesirable toughness.

skillet-vegetables-for-fried-riceAnother WIN is my recipe also includes a scramble of eggs, an assortment chopped vegetables selected by the young chef (a good trick to get kids to eat more veggies), a simple sauce and pre-prepared rice.  Of course, you can cook your rice the old-fashioned way, but in a hurry and with the kids, I either keep those rice pouches from the frozen aisle on hand or meal prep my own and package into portions.

Love to use crunchy nuts for the top, NOW Foods has a great selection of organic options — cashews may be my favorite!

wiliam-and-beef-sirloin-fried-rice

William, the 16-year old chef who picked out all the yummy veggies for this recipe and cooked them up for his mama! 

So, no need to call for Chinese take-out to solve dinner – make your own healthier version in less time than it would take the delivery guy to show up. What’s even better than this? Getting the kids in the kitchen while you kick your feet up!

Coconut Macadamia Nut Fried RiceLooking for a more exotic fried rice recipe? Try my Coconut Macadamia Nut Fried Rice, it is soooooo swoon-worthy!

15min Beef & Veggie Fried Rice so easy a kid could make, and did! #fitfluential

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So, do you get your kids in the kitchen to cook? What’s in their repertoire? If you could only have 3 veggies (or fruits) in a stir fry – gasp – what would they be? Please share in the comments below – XOXO , Jennifer 

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15-minute Beef & Veggie Fried Rice Recipe
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Get a vibrant and very healthy fried rice dinner on the table in less time that it would take to wait on delivery -- faster, fitter, fresher and easy enough for older kids to prepare!
Course: Main Dish
Cuisine: Asian
Servings: 4 servings
Ingredients
  • 12 ounce top sirloin steak, set in freezer for 10 minutes
  • 4 teaspoons olive oil, divided
  • 4 large eggs
  • 2 teaspoons minuced garlic
  • 1 teaspoon grated ginger
  • 10 ounce bag frozen steam-in-bag whole grain brown rice or previously prepared rice
  • 6 cups assorted chopped vegetables (onions, bell peppers, carrots, broccoli, asparagus, etc.)
  • 1/4 cup low-sodium soy sauce
  • 1 teaspoon Sriracha sauce
Instructions
  1. Bring large skillet to high medium-heat. Add olive oil and add cut sirloin and cook, stirring constantly, for 2 to 4 minutes or until no longer red but pink n the middle with edges browning.  Remove from heat immediately and drain on paper towels.
  2. Spray same skillet (now empty) with cooking spray. Add eggs, garlic and ginger and cook, stirring vigorously, until scrambled. Scoop out of skillet to rest next to beef.
  3. Place bag of rice in microwave and cook on high for 4 minutes. Or, used 10 ounces of previously prepared rice. Remove and set aside.
  4. Add remaining olive oil to same skillet (now empty again) and stir fry vegetables on medium-high for 3 to 5 minutes or until crisp tender. Exact time will depend on size and type of chopped vegetables.
  5. Reduce heat to medium-low and add cooked rice, cooked beef and cooked eggs back to skillet with vegetables. Stir to combine.
  6. Quickly mix together soy sauce and Sriracha. Evenly drizzle over top of mixture and stir well to combine, continue to cook and stir for 1 to 2 minutes until heated through.

2-Ingredient, 2-Minute Homemade Pizza Crust

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2 Ingredient Ranch Pizza Dough whole pizza close up - litehouseDitch the delivery guy and make a delicious meal just about as fast as you can say “winner, winner, pizza dinner” 10 times.  Today, I’m sharing a pizza crust recipe that whips up in warp speed – just grab two simple ingredients and give yourself two minutes to create homemade dough that is ready to roll out and pile up with all those favorite toppings.  2 Minute 2 Ingredient Homemade Pizza Crust is an easy dinner solution that packs a little extra protein with Greek yogurt.

2 Ingredient Ranch Pizza Dough LitehouseI originally made this 2-ingredient, 2-topping Pizza Crust Recipe for Litehouse Foods using, their Homestyle Ranch. For Ranch Dressing devotees, the concept was capturing that signature buttermilk and herb flavor and baking it right into the crust – so no dipping, dunking or drizzling required! I must say, that crust was delicious! I’ve also swapped out the Ranch dressing with whole-fat Greek yogurt for a tangy, tasty twist that offers up a bit more protein – a consideration if you are making a veggie pizza.

While you only need 2 minutes to make the pizza crust, you’ll need another 12 minutes for it to bake in the oven, loaded with sauce, cheese, fresh veggies, meats and other toppings your crave. Still, you’re eating homemade pizza in less than 15 minutes and that is definitely faster than delivery! Homemade garlic pizza sauce tastes better, saves money and can be made ahead and frozen for a busy weeknight dinner solution.

You’ll also want to try my DIY Garlic Pizza Sauce, another 2 minute recipe (made in the blender) that will take your pie to a whole ‘nutha level.

You KNEAD this! 2-Minute 2-Ingredient Homemade Pizza Crust #recipe

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tomatoesmozerella in bowl feetWhat fresh toppings do you put on your pizza? Please share in the comments below – XOXO, Jennifer 

2 Ingredient 2 Minute Pizza Dough
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2-Ingredient, 2-Minute Homemade Pizza Crust
Prep Time
2 mins
Total Time
2 mins
 
Have a homemade pizza on your plate in less than 15 minutes thanks to this easy recipe for a 2 minute, 2 ingredient crust!
Course: Main Dish
Cuisine: American, Italian
Servings: 4 servings
Ingredients
  • 1 cup whole-fat (or 2%) Greek yogut
  • 1 cup self-rising flour
Instructions
  1. Heat oven to 475 F degrees. Place pizza stone or unrimmed baking sheet in oven to pre-heat.
  2. In medium bowl, add self-rising flour and Greek yogurt, stirring to combine. If mixture seems too sticky, add in more flour a tablespoon at a time.
  3. Plop dough out on liberally floured portable work surface, such as large cutting board or unrimmed baking sheet. Shape into one large ball for a 12” pizza or two smaller balls for personal-sized pizzas.
  4. Use a rolling pin to flatten dough to approximately 1/3” thickness, using fingers to mend any cracks or craggy spots on edges. Add toppings of choice onto uncooked pizza dough (like sauce, cheese, veggies, etc.). Open door of oven and use baking mitt to pull out hot baking sheet. Carefully slide prepped pizza onto hot baking sheet.
  5. Bake in center rack of oven for 12 minutes or until edges golden brown and cheese bubbling on top.
  6. Slice into wedges. Enjoy!

Bon Temps! Spicy Creole Shrimp Salad with French Quarter Croutons

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Spicy Creole Shrimp Salad with French Quarter CroutonsWell, first of all, happy Mardi Gras – Laissez les bons temps rouler! This day of eating, drinking and overindulging that can take quite a toll so, I’m sharing a healthy salad to help keep you fit and fierce for Fat Tuesday . . . or get you back on track later in the week!

Creole Cajun Shrimp Salad with French Quarter Croutons

You’re going to love my Spicy Creole Shrimp Salad with French Quarter Croutons, it’s like a healthier version of a Po’ Boy sandwich that exploded with loads of lettuces and farm-fresh veggies. Shrimp sauteed with Cajun spicesInstead of getting fried in oh-my-gawd grease, the succulent shrimp in this quick and easy recipe get a toss in Creole Seasoning before being lightly sautéed in heart-healthy olive oil.

Forget about bland Creole seasoning from grocery store spice aisle, kick up the taste and cut down on costs by making a big batch at home – in addition, making it from scratch lets you say au revoir to weird chemicals and preservatives and control the amount of heat. Often referred to as Cajun spice, this blend of peppers, paprika, thyme, oregano, garlic and onion powders creates the base of bold flavor on practically everything in my shrimp recipe – BAM! Spices for Creole Seasoning

I also use Instantly Fresh Herbs  in my Creole Spice Mix, a generous recipe that makes plenty for the salad, dressing and croutons – store leftovers in an airtight jar for up to a year. Use this Creole Spice Mix in soups and gumbos, rub into catfish and tuna, mix into meatballs, and even sprinkle on grilled fruit – this Cajun food seasoning is crazy-good!

Creole Spice with Instantly Fresh HErbs

The dressing isn’t loaded in fat either; I used the deliciously creamy Greek yogurt-based Ranch and jazzed it up a bit with Creole spices.

If you are looking for some other Cajun, Creole or otherwise New Orleans-ish, check out this collection of Crescent City inspired recipes from Cooking Light

Creole Cajun and New Orleans recipes from Cooking Light

 

Bon Temps! Creole Shrimp Salad with French Quarter Croutons #FitFluential #CLblogger #LivingLitehouse

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What are your Mardi Gras plans? What is your favorite Cajun or Creole recipes? Please share in the comments, XOXO — Jennifer

Spicy Creole Shrimp Salad with French Quarter Croutons
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Spicy Creole Shrimp Salad with French Quarter Croutons
Let the good times roll while keeping it light with my New Orleans inspired entree salad featuring spicy sauteed shrimp and crusty French baguette croutons.
Course: Condiment, Salad
Cuisine: American, Creole - Cajun
Ingredients
For Creole Spice
  • 4 tsp salt
  • 4 tsp garlic powder
  • 2 Tbsp paprika
  • 2 tsp ground black pepper
  • 2 tsp onion powder
  • 1 Tbsp dried oregano I used Instantly Fresh brand
  • 1 Tbsp dreied Thyme I used Instantly Fresh brand
  • 1 tsp red pepper flakes more or less to taste
For Shrimp
  • 1 Tbsp olive oil
  • 1 Tbsp Worcestershire sauce
  • 20 jumbo pre-cooked, frozen shrimp with tails on, thawed
  • 1 Tbsp Creole Spice (from this recipe) more or less as preferred
For Salad & Dressing
  • 8 ounces lettuce of choice
  • 1 cup shredded purple cabbage
  • 1/2 cup thinly sliced radish
  • 1 cup slices red and yellow tomatoes
  • 1/2 cup Greek Yogurt or Light Ranch Dressing I used OPA by Litehouse™ Ranch
  • 2 tsp Creole Spice (from this recipe)
For Croutons
  • 8 inch sourdough baguette
  • 1 Tbsp olive oil
  • 2 Tbsp grated Parmesan cheese
  • 1 tsp Creole Spice (from this recipe)
Instructions
  1. To make Creole Spice Mix, place ingredients in small jar with lid. Stir or shake to combine. May be stored in pantry out of direct sunlight for up to one year. Makes approximately ½ cup.
  2. To make shrimp, heat olive oil and Worcestershire sauce in large skillet over medium-high heat. Pat thawed shrimp dry and toss with Creole Spice Mix. Place in hot skillet and sauté for approximately 2 minutes, or until heated through (take care not to over-heat since shrimp are precooked). Remove shrimp from heat to a plate while finishing remainder of dish.
  3. To prepare salad, top lettuce with cabbage, radish and tomatoes on a large platter or individual bowls. For dressing stir, Creole Spice Mix in dressing until incorporated – use more or less depending on preference for spiciness.
  4. For croutons, slice 8-inch length of baguette in half lengthwise. Next, slice each half in half at a long diagonal; place on baking sheet. Brush cut side of bread with olive oil and sprinkle with cheese and Creole Spice Mix. Set under broiler for 60 seconds (keep a vigilant eye) or until top beginning to bubble and brown.
  5. To serve, place shrimp on prepared salad and add one big crouton per person; pass with dressing.

Crunchy Baked Ancho Honey Salmon a Spartan Beast Feast!

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Save 20% on spartan race code: UBST24-TK88D27So, I ran the Spartan Beast Dallas this past Saturday. It was muddy – really, really muddy thanks to record Texas flooding.  This is only the second obstacle course I’ve raced and the first as an elite —  I knew to expect the unexpected, but damn – it was a crazy from just trying to get into the parking lot . . . . . . . and then trying to get out, let alone the course.

Stuck in mud at Spartan Beast Dallas

The race was delayed while they rerouted the trail due to raging rivers. I got hungry. Then I got muddy – really, really muddy. I was hoping to dominate the running, but the ankle-deep mud made lifting each footstep up out of the muck difficult for me . . .and everyone. On this course, I think my favorite obstacles were the barbed wire crawl (the mud made for good slithering) and the monkey bars (because swinging around like a chimpanzee is just plain fun). Spartan Beast Dallas Barbed Wire Crawl

Spartan Beast Dallas Sand Bag Carry The bucket carry and sand bag carry were both hard obstacles given the incline of the hills and the slippery footing. I made a ton of mistakes but am excited to run another and see improvements in my strategy – and I’m happy to report that I came in as the 14th Elite and 2nd  Master Elite at the Spartan Beast Dallas  . . . and I’m not too badly banged up. The worst of it was a thigh rope burn and a goose egg on my head where I slid right into a tree limb!

Get 20% off any U.S. Spartan Race: Sprint, Stadion, Super, Beast, Ultra Beast, Trail, Kids and Hurricane Heat! All Heats! Sign Up Today! — Use code: SAP-936039P

Crunchy Baked Ancho Honey SalmonSo, enough about running and hurdling over stuff – onto the food! This easy dinner recipe for Crunchy Baked Ancho Honey Salmon is deliciously flavorful and surprisingly satiating even served atop a salad thanks to protein and heart-healthy fats. I love southwestern and spicy-sweet flavors and this fish recipe was inspired by a savory-sweet Ancho Honey Granola I made a few months ago – I originally served the granola on top of an heirloom tomato salad, but the leftovers are perfect for making a crunch topping. If you want to make the whole batch of granola (keep it in the freezer for long-lasting yumminess and recipe inspiration), check out the recipe post – otherwise, I have pared down the ingredients for just enough to make a topping for 4 salmon fillets.

Beast Feast! Crunchy Ancho Honey Salmon #Recipe and #SpartanBeast Dallas Recap

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So, how do you make your salmon? Saute, bake, special seasonings or sauces? And, have you ever run an obstacle course race — love it or leave it?  Please share in the comments below — XOXO, Jennifer

Crunchy Baked Ancho Honey Salmon
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Crunchy Baked Ancho Honey Salmon
Prep Time
5 mins
Cook Time
20 mins
Total Time
30 mins
 
The slightly-spicy, slighlty-sweet crunchy topping on top of succulent salmon is such a contrast in textures -- and a real treat! Clever enough for company, but easy for busy weeknight dinners.
Course: Main Dish, Salad
Cuisine: American, Southwestern
Servings: 4 servings
Ingredients
  • 1 1/2 tbsp coconut oil
  • 1/4 cup raw pepita (pumpkin) seeds
  • 1/4 cup slivered raw almonds
  • 3 tbsp honey (divided)
  • 1/2 cup old fashioned oats (gluten free if needed)
  • 2 tsp chia seeds
  • 1/2 tsp coarse sea salt
  • Garnish: Avocado, jalapenos and diced tomato
  • 4 6 ounce salmon filets
Instructions
for topping
  1. Add coconut oil to large skillet and bring to medium-high heat.
  2. Add pepita seeds, slivered almonds and chili powder to skillet and stir for 1 – 2 minutes or until beginning to toast. Add 1 ½ teaspoons of the honey and stir to combine.
  3. Mix oats, chia seeds, dried cilantro and sea salt to skillet, stirring well to coat with honey mixture. Continue to stir over medium heat for approximately 5 – 6 minutes longer, taking care that honey doesn’t start to burn.
  4. Remove from heat and let cool for 5 minutes on paper towels.
for fish
  1. Preheat oven to 400 F degrees.
  2. Place salmon filets, skin side down, on foil-lined baking sheet. Drizzle tops of salmon filets with evenly with remaining honey; lightly rub in with fingers.
  3. Top each filet evenly with oat mixture, patting down with fingers. Bake in pre-heated oven for 12 to 14 minutes, or until salmon cooked through and flaking.

No Beef with Beef! Black Garlic and Steak Curry

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Black Garlic Beef and Bean CurryDo not mess with my beef. People have been eating red meat since the dawn of time and lived to tell about it. In fact, beef and other red eats fueled their bodies with some pretty dam good nutrients to help them conquer and recover from the day.  I say this in the light of all the “red meat causes” cancer hullaballoo in the media this past week.

jennifer beef for kebabsThat is such media hype. In fact, the International Agency for Research on Cancer itself was divided on whether or not to finger point red meat (beef, lamb, pork, etc) as a “probable” source of cancer. Most scientists agree that it is unrealistic to isolate a single food as a cause of cancer from a complex dietary pattern further complicated by lifestyle and environmental factors.

You can read the beef industry’s response in this press release, Science Does Not Support International Agency Opinion on Red Meat and Cancer.

Eat Real FoodI’m still also a little riled up about the governmental recommendations for the 2015 Governmental Dietary Guidelines. They are minimizing the importance of animal-based protein and pushing plant-based — all without sound scientific study. I won’t delve back into the whole can of worms here but I did in a recent blog post. However, I will reiterate that after 30 years of the government telling us what to eat by way of the Food Pyramid and MyPlate, Americans are fatter and sicker than ever. You can find out more about this and demand better science behind the guidelines here.

So, I’m going to keep on eating beef.Just try and stop me! Here’s a new favorite weeknight recipe I’ve been making the family. It uses one of my favorite cuts of beef – top sirloin steak.  Sirloin is just such a versatile cut of beef – it’s not too pricey, it’s lean without being tough, and perfect for a range of cooking methods including grilling, pan searing and stir-frying.

black garlicThis recipe for Black Garlic, Beef and Bean Curry is amazing. The secret ingredient is Black Garlic, a new-to-me ingredient that you can find in your produce section or Friedas.com. It’s soft and mellow and packed with umami wonderfulness – it’s been fermented in soy sauce and aged. You HAVE to try this and also need to discover over friends favorite finds this week at Happy Fit Mama’s High Five Friday!

 

 

Black Garlic Beef and Bean Curry

 

No Beef with Beef! Black Garlic & Steak Curry #TxBeef #Friedas #NutritionMatters

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So, do you have any concerns over eating red meat? How many times a week do you eat beef? Are you sick of media hype over every single thing in the world? Please share in the comments below — XOXO, Jennifer

Black Garlic Beef and Bean Curry
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Black Garlic, Beef and Bean Curry
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Put a little "black magic" into your weeknight dinner with this easy skillet meal that features black garlic fermented and aged to amazing umami perfection.
Course: Main Dish
Cuisine: Asian
Servings: 4 Servings
Ingredients
  • 8 ounces dry gluten-free black bean spaghetti or buckwheat soba noodles
  • 8 cloves black garlic (1/2 head), smashed or sub regular garlic
  • 1 lb sirloin steak, cut into thin strips
  • 1/4 cup water
  • 1 lb French green beans
  • 1 pint button mushrooms, sliced
  • 2 tbsp Thai red curry paste
  • 2 tbsp soy sauce
  • 2 tsp fish sauce
  • 1 14 to 15-oz can lite coconut milk
  • Sriracha to taste
Instructions
  1. Bring large pot of water to boil and boil noodles according to product directions. Drain and set aside.
  2. Lightly coat large skillet with oil and quickly cook sirloin strips with black garlic for approximately 3 minutes, stirring constantly. Remove from pan while still somewhat pink in the center. Set aside; this will be stirred back in when recipe is finished.
  3. Add mushrooms, green beans and ¼ cup of water to skillet, cover and let steam for 2 minutes. Take lid off and add curry paste, soy sauce, fish sauce and coconut milk. Stir to blend.
  4. Add drained noodles to skillet and stir until evenly coated. Cook until sauce is reduced, about 3 – 5 minutes. Stir cooked beef into recipe. Add Sriracha sauce, to taste, for desired level of hotness.