Greek night: lambchops and kabobs

Sunday is a great day to food prep for the week. Sunday night olive grilling a bunch and having leftovers to eat on for lunches for the week. Tonight I wanted to have a Greek night. We did lambchops, kabobs, lemon potatoes, roasted green beans, tzatziki sauce and salad.

Greek Lambchops

I had a rack of lamb that I sliced into individual lambchops

I marinated these with olive oil

Fresh garlic

Chopped fresh basil and mint

Sea salt, lemon pepper, red pepper

Rubbed it in real good and refrigerated until I was ready to grill it!

 

Chicken Kabobs

I had 4 chicken breasts I cut up into cubes as well as a purple onion, a red and yellow bellpepper

I placed it in a bowl with the chicken so I could marinate it all together.

Seasoned with olive oil, fresh lemon juice, worsteshire, Apple cider vinegar, sea salt, lemon pepper, red pepper and garlic powder. 

Refrigerated until I was ready to cook. I will skewer it right before I grill it.

 

 

It's not a Greek night without tzatziki sauce

 

Made with Greek yogurt, red onion, lemon juice, garlic, fresh mint and basil. 

 

Tonight we made lemon roasted potatoes, green beans and a big salad to go with it!

Seasoned with olive oil, ghee, fresh lemon juice, garlic cloves, salt, red pepper and lemon pepper. Baked at 350 for 45 mins.

 

Seasoned with olive oil, lemon juice, fresh garlic, salt, lemon pepper and red pepper.

 

Big salad

 

Grilled and ready to eat

 

Mange!

Don't forget to follow me on instagram- AMommaWhoCooks 

I post videos and more dishes!

Tuscan Shrimp

This is a dish that came about by me not knowing what to cook and I started cooking bythrowing things I had in the fridge together and turned out to be yummy.

I'm gonna start by saying this is how I made it tonight but I made a mistake by adding my shrimp a little early. I was multitasking like most moms at 5pm and didn't think straight.... so learn from my mistake!

I am going to share how I made it tonight and then tell you at the end how I would do it next time! 

I started by peeling and deveining 2lbs of gulf wild shrimp.

 

Set aside

Start by melting a spoonful of ghee in a sautee pan with chopped onions and garlic

 

After they were soft, I added my shrimp (my mistake)

I seasoned my shrimp before I added them 

Seasoned with salt, lemon pepper and red pepper.

Once I added my shrimp to the pan I squeezed the juice of one big lemon (2 if it's a small lemon, want a good amount of lemon juice)

When my shrimp were cooked I added a head of chopped kale (take the rib bone out of the kale and will be easier to eat) and a bunch of cherry tomatoes and fresh basil 

 

Cover and stir occasionally and smash tomatoes as they cook.

 

That is it!

Now next time I make this, I would add my shrimp at the end so I don't over cook them! I would add my kale and tomatoes, once it was cooked down then I would add my shrimp.

For low carb, I ate it just like this 

 

For my husband and kids I boiled some egg noodles and mixed it with the pasta to make a Tuscan Shrimp pastas

 

Husband loves this dish!!!

Tonight I also made a really simple roasted squash fingers. I had some in the fridge and it needed to be cooked. 

I simply cut the squash into fingers and tossed in olive oil, lemon pepper and red pepper 

Baked at 375 for 25 mins

 

 Yum!

And just a tip for moms!

I know we all want our kids to eat their vegetables and sometimes it's a struggle. Here is my biggest tip-

Just keep trying and keep putting it on their plate whether they like it or not. I don't force my kids but I do make them at least take a bite. 

Tonight Jacquelyn decided she likes squash! She's 6 and never has before. She likes a lot of veggies but that  wasn't one, but if I hadn't kept trying she would have never discovered that she liked it. Kids only eat the veggies that we give them the chance to like! And we are their biggest role models- so eat your veggies! 

Fish Tacos

Taco Tuesday was fish tacos tonight!

I had a big filet of Mahi Mahi 

I cut it into long strips to be the right size for tacos.

Seasoned with salt, lemon pepper, red pepper 

Fresh lemon juice and green Tabasco

 

I pan seared them in ghee 

 

 

So I was conflicted....

Couldn't decide whether I wanted to make a chuncky avocado salad to top it or a slaw...

So I mixed it all together and made a salsa slaw ;)

I used 

 

 

Chopped half a head of cabbage, tomatoes, jalapeños, green onions, parsley and avocado.

Seasoned with olive oil, lemon juice and red wine vinegar and Tony's!

 

 

Mahi Mahi tacos topped with the slaw

Or low carb style minus the tortilla 

 

And real life.... this was a bit dry for me...

Feel like next time I make this a creamy cilantro dressing would make it a lot better!

Ill have to try and come up with that!

And a side note...be sure and follow me on Instagram - AMommaWhoCooks and watch the Instagram stories and follow me along as I cook dinner every night! 

Sausage & Peppers: 3 different ways

So this is a great, easy and simply delicious dish that you can serve three different ways.
Tradtionally, I would make this as a heavy appetizer and serve it over french bread.
However today, we had it for dinner. I ate it low carb version and family ate it over pasta.

Sausage and Peppers
I started with 2 packages of the HEB housemade mild italian sausage (that was 6 links).
I cut each link into 4 small pieces so that it will cook quickly and so i can see that the sausage cooks all the way through.

I brown my sausage first in a little olive oil, on medium heat.
I cover the pot, stir occasionally and moving the sausage around so that it cooks through.



While my sausage cooks, i get my veggies ready to go. Your veggies is what is going to make your super yummy sauce.
I use 1 big sweet onions, 3 different colors of bellpepers and i like to use a few banana peppers (they are the long green peppers) and 4 large tomatoes.

Once my sausage is fully cooked, I add all my chopped veggies to the pot.
I squeeze the juice of one lemon, pour twice around the pot with basalmic vinegar and season with salt, lemon pepper, garlic powder, red pepper and fresh basil.
Stir well and cover, letting the vegetables cook down into a sauce.
Warning- it will smell amazing and your husband will constantly ask you is it ready yet?haha!

Once it has cooked down, you are done.
Now, my mom has always served this over toasted french bread as an appetizer and honestly its probably the best like this.
You slice up some french bread, butter it and toast it in the oven, then pour the sausage and peppers over it. YUM!!!

Tonight, we ate it as our main course so i served it this way:

Low carb version for me:

I sliced up big slices of eggplant, rubbed with olive oil and roasted in oven at 375 until it was golden brown and then served the sausage and peppers over it.
DELISH! almost didnt miss the french bread.....almost ;)

My husband and kids, ate it over egg noodles as a sausage and pepper pasta.

Fast, easy, super yummy and three ways to enjoy it!

Lima Bean Stew

This was one of my favorite dishes growing up and now one of my daughters favorites!

You can use beef or veal, tonight I used veal.

I started by browning a little over 2lbs of veal in a little olive oil. 

 

Seasoned the meat with salt, garlic powder, red pepper.

Cover and let it brown.

While it's cooking, I chopped my vegetables

Use the trinity.

Chopped onion, celery and bellpepper 

(I was out of celery and just used a little extra bellpepper)

 

Once my meat was browned I added my vegetables

You don't have to, but I also added two large tomatoes because I had a lot of homegrown tomatoes that need to be used!

 

 

Then I covered and let my vegetables cook until they were softened.

Stir occasionally and pressing tomatoes, so they turn into a sauce. 

Once your vegetables have cooked down, I add my Lima beans.

You can use fresh Lima beans, frozen or dried. If dried remember you need to soak them over night.

I had fresh frozen Lima beans.

 

I also added a bunch of chopped fresh basil. 

Seasoned with salt, garlic, red pepper and oregano.

I then added one can of crushed tomatoes. 

 

If you like things extra spicy, you could add a can of rotel at this point.

 

Then cover and just let it cook down for a good 1 1/2 hrs.

Serve over rice, mashed potatoes or eat it by itself!

The meat will be so tender it falls apart!

Yummy comfort meal!

 

Honey Garlic Chicken & Broccoli Stir Fry

Ok, honestly, I was not planning to blog this recipe and didn't really take any pics. I was tired, had a headache and didnt really feel like cooking. I had planned to cook a chicken stir fry tonight but not exactly sure what. So I made this up as I went tonight, but then it turned out pretty good and the reason I am blogging it is because it got my kids to eat broccoli. It is the one vegetable they don't love, but tonight they gobbled it up, so I thought I would share!
It is also super simple and fast.

I started with 4 chicken breasts I thinly sliced and put in a sauté pan with a big spoon of ghee, juice of half a lemon, seasoned with salt, garlic powder, lemon pepper and red pepper. Added two times around the pan with some bragg's amino acids. Covered the pan and let the chicken cook.
 
I chopped up 1/2 an onion, 4 cloves of garlic and 1 head of broccoli.

 
Once the chicken was fully cooked, I added all the veggies.
I then added, a squeeze once around of honey and 2 times around with coconut aminos.
Stirred it up really well, covered and just let the veggies cook.

Served this over some leftover rice I had in the fridge.
You could also do over cauli rice if you like.
 

Salsa

While we were in Louisiana, my in uncle gave us a bunch of homegrown tomoates...

So what else are we gonna do other than make some salsa. I love having homemade salsa in the fridge!

 

In a blender:

4 big tomatoes

2 jalapeño peppers

2 bellpeppers

1 bunch of cilantro

1/2 bunch of parsley

1/2 red onion

4 garlic

Juice of a lemon

Red wine vinegar

Salt and pepper

Blend it up

 

Refrigerate and eat it on everything!

Chimichurri steak

After indulging all weekend at a family wedding in Louisiana, felt the need to whip up some detoxing salsas to help flush our bodies!

Chimichurri is a great detoxer because it's full of cilantro and parsley, both great green detoxers. 

With that in mind, I decided to make one of my favorite dishes lately.

Chimichurri steak.

For the chimichurri sauce-

I put the following in a blender

1 bunch of cilantro 

1 bunch of Italian parsley

1/2 red onion

4 garlic 

Juice of one lemon

Salt

Pepper

Olive oil

Red wine vinegar

 

Blend it up

Taste and adjust seasonings if need be

Refrigerate 

Use it on everything... I'm gonna try and eat as much of it this week as I can. 

I'll too it on my steak tonight, then you can use it over eggs in the am, salad dressing or just dip with fresh veggies...

For my steak, I used a flank steak

 

Marinated it  

Worsteshire, pick a pepper, salt, garlic powder, lemon pepper and red pepper.

Let it marinate in the fridge until I was ready to grill.

Let it get the chill out for about 30 mins prior to grilling.

Grill

 

Then for this dish, I like to slice it, top with sliced avocado, grilled green onions (I grilled with my steak) and then top it with my chimichurri sauce!

 

 Yummmmoooo!!!

With this, I made some pinto beans and rice for my girls and corn on the cob!

For me, I like it just like this! So good!!