I have a lot of friends that ask for recipes and ideas on meals so I figured this was a great way to share. Now these recipes are not mine, I find tips, ideas, and tricks through friends, Food Network, and Pinterest. This is just a simple way to see recipes and tips I have found while trying them out in a my kitchen. So enjoy recipes and ideas from Dinner with the Haymans.
Thursday, January 28, 2016
Rosemary Butter Steak and Potatoes
Russet potatoes large for baking
Steak of your choice but keep it to 1-1.5 inch thick.
Fresh Rosemary about 3 tbsp minced
Fresh Garlic 2 tbsp minced
3 tbsp butter
1 tbsp olive oil
2 tsp kosher salt
3 tbsp red wine - make sure its one you would also drink as well. No reason to waste the bottle serve the rest with the meal.
Preheat the oven to 400 degrees. Clean and pierce the skin of the potatoes. You can rub down with oil and salt but as I was using butter with the steak I left it out to keep the fat down a little. They still cook fine. Place potatoes in the oven on a baking sheet for 40-60 min. depending on size. Check to see if done by piercing with fork or skewer and if you don't get a lot of resistance it should be soft through.
Let the steaks come to room temperature.
While potatoes are baking add butter and olive oil to a skillet on medium high heat.
In a mortar and pestle or just on your cutting board, give a second grind or mince to the garlic and rosemary so they are well blended together. Mix with the salt and rub on both sides of the steak. Add pepper to both sides as well.
Place in skillet for 3-4 min. you will see a nice crust building on the steak - that is flavor. Flip the steak and cook another 3-4 min.
Flip the steak again and add the wine, it will steam but that is ok. Give it another 3-4 min or until your preferred temp. I went with 145-150 which is about medium, and as always leave your steak to rest about 5 min.
A meat thermometer is really the best way for a home cook to judge whether you will have a red center or a fully cooked center. Don't just cut it open as this will release all the moisture because it hasn't had time to rest and redistribute.
Serve with the potato and toppings of your choice.
Friday, January 22, 2016
Portable Lunch Option
Orowheat sandwich rounds are only 100 calories and perfect to take for any sandwich, but I don't always have time in the morning to make one so I have been grabbing 1 round in a bag and an avocado and throwing them in my lunchbox.
When lunch comes I slice up the avocado and make a quick avocado toast, tons of flavor though I do add a little salt, and full of good fats and calories to keep me from getting super hungry throughout the day.
1 avocado on average plus the round comes out to about 400 calories, but its super healthy calories not just empty calories.
For snacks I tend to take my 8 oz plastic mason jar cups and fill them with fruit to have on hand, that way I know its 1 cup of any fruit and they are easily carried. You can also do simple saltine crackers with some laughing cow cheese wedges if you are wanting something more salty and crunchy.
With doing the light breakfast, the avocado lunches, and making sure I only have 1-2 servings at dinner dependent on my calories for the day it puts you about 12-1500 calories each day which is a good point if trying to loose weight like I am.
Hope this gives you some easy meal planning ideas.
Sheppard's Pie
4 large russet potatoes
salt and pepper
frozen corn cooked
1 lb ground beef
1 can cream of mushroom
1 jar of savory beef gravy
Heavy cream or milk
Butter
Preheat oven to 400 degrees
Start by browning the ground beef in about 1/4 cup of chicken or beef stock - whatever you have around. This is a great way to use up some stock you might have in your fridge from making Risotto or other recipes.
Once browned add in the soup and gravy, stir to combine. Lower to simmer until the potatoes are ready and you are ready to assemble.
Boil the potatoes with salt until fork tender. Drain and place in a large dish. Add in about 3-4 tbsp. butter and about 1/2 cup of cream/milk. You want to mash the potatoes with the cream and butter until fairly smooth. Add salt and pepper to taste.
Take a casserole dish and layer the meet mixture on the bottom, top with corn, and then finally the potatoes.
Place in the oven for 20-25 minutes until you start to see little parts of the potatoes turn brown at the peaks. Let it rest out of the oven for 5 minutes and serve.
On the stove Chicken Tenderloins, Risotto, and Caprese Salad!
Chicken tenderloins with the tendon removed (I watched a youtube how to do this :)
Paprika
Italian Dressing
**Risotto recipe listed in another post**
Fresh mozzarella - I bought the pre-sliced loaf from Walmart
Fresh tomatoes
Fresh Basil
Olive oil
Balsamic Vinegar
Salt and Pepper
So let's start with the salad. I sliced the tomatoes and layered them with the pre-sliced mozzarella, just alternating to make it more visually pleasing.
Then take about 3 large basil leaves, roll them together and slice thinly. This will give you little ribbons of basil. (you could just tear it in to pieces if you wanted)
Sprinkle the basil on the tomatoes and mozzarella. Place in the fridge until ready to serve.
When ready to serve drizzle with about 1-2 tbsp. of oil and the same of the balsamic vinegar. Top with salt and pepper and serve immediately.
For the chicken after removing the tendon I placed all the chicken in a bowl and tossed with about 1/3 cup of Italian dressing - I made a large amount of chicken so you will want to adjust so that you don't have a ton of dressing, just enough to coat.
Heat a skillet on medium/high heat and once hot add the chicken. Spread the chicken out in the pan and sprinkle with paprika. After 4 minutes flip each piece and add more paprika. Cook another 4-5 minutes until when you break one of the pieces the juice is clear or use a meat thermometer to 165. Your chicken should have a nice browning on both sides. Remove from the pan and let rest for a couple minutes.
Serve with Risotto and enjoy :)
Thursday, January 21, 2016
Taco Soup Tuesday
This recipe is in honor of my bestie who turned me on to this dish.
1 lb ground beef
1 package taco seasoning
1 package ranch seasoning
1/2 onion diced (you can use onion powder if you prefer)
1 jar 15 oz. tomato sauce or crushed tomato
1 jar black beans rinsed
1 jar kidney beans rinsed
1 bag frozen corn (you can use canned I just had frozen already in the house)
optional (1 can of rotel) I don't like it so I leave it out but if you are doing a crockpot you will want to double the sauce or you can add some beef broth in place.
Brown up the meet with the onions or onion powder - this step is required whether you choose stovetop or crockpot.
Add in seasoning, sauce, beans, and corn all in to the pot or crockpot. Simmer on low for 20 minutes or in the crockpot on low for 2 hours.
I served this with sour cream and fat free shredded cheddar.
Tuesday, January 19, 2016
Greek Yogurt with Chia
So today started out rough so I had an easy go to meal replacement shake for breakfast. Luckily lunch was a quick throw together, so here is an easy high protein lunch idea.
1 container (100 calorie) 0 fat Fage greek yogurt
1/4 cup unsweetened coconut milk
3 tsp. Chia seeds
Fresh raspberries (or any fruit you have on hand)
Raw honey
So before heading out the door I mixed together the fage, chia seeds, and milk. I brought with me 2 tbsp. Honey and a handful of berries.
When lunch came I added the honey and berries, stirred, and enjoyed.
A little Pick Me Up!
So here is my recipe so you can treat yourself to a little Tiramisu Trifle
So you start with either lady fingers (if you can find them), pound cake sliced about 1/2 inch thick, or what I used this time around was a vanilla loaf. They have them pre-sliced at Walmart and super easy to work with.
Trifle bowl - if you are concerned about seeing the layers
1 large tub of coolwhip thawed
1 container of whipped cream cheese
14 oz sweetened condensed milk
1 package white chocolate pudding mix
cocoa powder
coffee flavor and coffee or Kahlua
chocolate shavings or a cold chocolate bar to shave yourself
Start with a large bowl and mix together the pudding, milk, and cream cheese. Mix until combined then fold in the coolwhip in batches so not to loose all the air from the coolwhip.
Take your trifle bowl and lay down just enough vanilla loaf to cover the bottom - mine took 3 slices. In a cup combine coffee and about 1tsp. of coffee extract - or just use the Kahlua. Drizzle each slice of loaf with the mixture - about a spoonful each.
Layer a third of the whipped cream mixture, dust with cocoa powder, then another layer of vanilla loaf and repeat until you finish with the final whipped cream topping. Add shaved chocolate for garnish and chill for at least 2 hours.
Enjoy!!
Monday, January 11, 2016
Baked ziti and garlic bread
So it took over a week because I messed up and forgot the ziti at the grocery store but with some adjustments to the recipe so that I could bake the ziti instead of using the crockpot; we had a great meatless dinner.
I sort of winged this one so the measurements aren't exact, what home cook follows a recipe to the tee like its a science experiment ha ha!
1 lb ziti noodles
salt
15 oz. Ricotta (I used the skim version)
2 eggs
Fresh Basil (I used about 2 tbsp. of the kind you find in the squeeze tube)
1 package Philadelphia italian blend shredded cheese
Shaved parmesan
1 jar Mezzetta roasted garlic & carmelized onion pasta sauce
1 loaf italian bread
1 stick salted butter at room temp
2 tbsp. olive oil
1 tbsp. Italian Seasoning
2-3 tbsp. minced garlic (you can mince yourself or use the jar which I had on hand)
Cooking spray
Preheat oven to 400 degrees
Boil a large pot full of water salted with a large pinch of salt. Add Ziti and cook as long as directed on the package.
Meanwhile I prepared the ricotta filling in a medium size bowl. Mix together ricotta, 2 eggs, and basil until combined.
Once pasta is done and drained, it is time to assemble. Spray a large 9 x 13 casserole dish with cooking spray. On the bottom layer 2 large spoonfuls of sauce, top with 1/2 of the ziti noodles. Add the ricotta mixture as evenly as you can. Sprinkle about 1/2 cup of parmesan. Add another 2-3 spoonfuls of the sauce, remaining ziti noodles, then top with remaining sauce and cover with about 1.5 cups of the shredded cheese. Bake for 25 minutes.
For the italian garlic bread, cut the loaf in half lengthwise so you have 2 large loafs. Mix together the softened butter, olive oil, italian seasoning, and minced garlic. Stir until combined.
Butter both loaves and place on sheet pan butter side up. Bake at 400 for 12-18 minutes depending on how crispy you like yours. I did 18 as we like the crispy bread.
Serve ziti with a few extra shavings of parmesan and I had about 1.5 cups pasta with 2 slices of the bread for dinner.
Saturday, January 9, 2016
Weeknight Risotto
5 cups chicken stock
1/3 cup white wine dry
6 tbsp butter
12 oz steamable bag frozen peas (optional)
Shredded parmesan 3/4 cup
1 medium onion
Wednesday, January 6, 2016
Filling and easy refridgerator oatmeal a perfect breakfast to take to work or on the go.
Sundays prep for peanut butter and jelly refrigerator oatmeal.
- 2- 8 oz. plastic mason jars (they have them cheap at walmart)
- 2/3 cup milk of your choice - I used unsweetened coconut milk
- 1/2 cup Chobani simply 100 blueberry greek yogurt
- 1/2 cup Traditional oats
- 2 handfuls blueberries
- 2 tbsp. peanut butter
- 2 tsp. chia seeds
- You can add sweetener if you need it, I was good with just the sweetness from the peanut butter and blueberries.
Shake, shake, shake........a must!!!
Once mixed completely, stir in gently your blueberries. Pop in the fridge overnight.
Now for Tuesday I decided to try a different flavor. Chia Mandarin oatmeal.
**I only really changed because we were out of blueberries and I happen to have the mandarin no sugar added fruit cups from dole already in the fridge :)
- 2- 8 oz. plastic mason jars (they have them cheap at walmart)
- 2/3 cup milk of your choice - I used unsweetened coconut milk
- 1/2 cup Chobani simply 100 blueberry greek yogurt
- 1/2 cup Traditional oats
- 2 mandarin cups drained (no sugar added in 100% juice either dole or generic)
- 2 tsp. chia seeds
In your jars start with 1/4 cup each of traditional oats. Add in 1/3 cup milk to each. Top with 1/4 cup yogurt and 1 tsp. each of the chia seeds.
Again....shake, shake, shake!!
Gently stir in the drained mandarin slices. Refrigerate overnight and enjoy!