It’s Chili, Chowder, or Stew Saturday – Lamb and Vegetable Stew

My Meals are on Wheels

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Lamb and Vegetable Stew. One Delicious Stew to warm up these cold Winter Nights, Lamb and Vegetable Stew. Made using Lamb Shoulder Meat, Mushrooms, Bell Peppers, Carrots, New Potatoes, Parsnip, Leeks, Herbs, and Spices. The recipe is from the Diabetes Self Management website where they have a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and More! You can also subscribe to the Diabetes Self Management Magazine, one of my favorites. I’ve left a link to subscribe at the end of the post. Enjoy and eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Lamb and Vegetable Stew
Perfect for those cold winter nights, this slow cooker Lamb and Vegetable Stew is a cinch to prepare!

Ingredients
2 cups sliced mushrooms
1 large red bell pepper, diced
1 large carrot, cut into 1/2-inch-thick slices
1 small unpeeled new potato…

View original post 169 more words

It’s Chili, Chowder, or Stew Saturday – Country French Barley Vegetable Potage

My Meals are on Wheels

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for a Country French Barley Vegetable Potage. To make this week’s dish you’ll need; Low-Sodium and Fat-Free Beef Bouillon Powder, Pearled Barley, Garlic, Leek, Carrot, Celery, Mushrooms, Herbes de Provence, and Black Pepper. The Potage is only 63 calories and 11 net carbs per serving (1 cup). The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Country French Barley Vegetable Potage
Ingredients
Preparation time: 20 minutes

6 cups water
1 tablespoon low-sodium, fat-free beef bouillon powder
1/2 cup pearled barley
Vegetable…

View original post 280 more words

Chicken, potato, leek pot pie

food. travel. dachshunds.

After making the stock featured in the last post, it was pot pie time. This one comes together pretty easily because I used store-bought frozen puff pastry rather than making the crust from scratch.

The recipe can be modified with any veggies and meat you prefer, so it’s really more of a method than a strict “recipe”. I’ve made it with Italian sausage and with leftover steak on previous occasions. It would be yummy turned into a kind-of Guinness beef stew. Hmmmm… pretty sure I’m gonna do that when the weather gets colder.

Finished Pot Pie. Now you definitely want to know how to make this, right?

Ingredients

  • 1 medium leek, cut into 1/3″ rounds
  • 1 small shallot, diced
  • 2 – 4 garlic cloves, thinly sliced or minced
  • 2 medium carrots, peeled and diced
  • 4 small potatoes, peeled and diced
  • 6 oz. frozen peas
  • 1 pound of cooked, shredded or…

View original post 362 more words

Shredded Braised Skirt Steak with Tomato-Parsley Rice

Tasty Eats

Skirt steak is one of the most flavorful beef cuts. The outer part is mostly suitable for pan-searing or grilling (see recipe HERE), while the inside part is more suitable for slow cooking, which is the method I used in the following recipe.
This recipe is yet another version of the Sephardic “Sopado” dish, which consists of meat cooked slowly with tomatoes, onions and a large amount of parsley (check HERE for another version with lamb). Here I chose to add beef stock and some white wine to the flavorful meat, creating a wonderful, aromatic, yet very light sauce. Once again, I used the sauce to cook rice in, and added the shredded meat into it, creating a full meal in one pot.
The dish is quick to assemble and requires minimal preparations. Once these are done, just place the pot in the oven and let it do the…

View original post 242 more words

Steak Fajitas

It's Thyme to Eat!

Living in San Diego, Mexican and Mexican-inspired food are some of my go-to’s. I could truly eat Mexican food every day of the week, but there is nothing like the freshness of a steak fajita with onions, peppers, and spicy salsa.

Step 3, cooking bell pepper

A fajita!

Steak Fajitas

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

1.5 lb flat iron steak

Salt and pepper

4 tbsp butter

2 tbsp olive oil

1 1/2 bell peppers, sliced

1 medium onion, sliced

8 soft taco-sized flour tortillas

1 cup Mexican-style shredded cheese

1/2 cup salsa

How to Make It

  1. Let steak warm to room temperature. Season steak with salt and pepper.
  2. Heat a large skillet to medium-high heat. Add steak to skillet with butter, and cook, flipping once, until desired doneness, about 4-5 minutes per side for medium rare. While steak is cooking, spoon butter on…

View original post 68 more words

Chicken Parmesan

It's Thyme to Eat!

Nothing compares to the cheesy, saucy goodness of chicken parm. Scroll down for the game-changing recipe.

Chicken Parmesan

Yield: 4 Servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients

4 chicken breast halves

Salt and pepper

2 eggs

1 cup panko bread crumbs

1/2 cup grated Parmesan cheese

1/2 cup all-purpose flour

1 cup olive oil for frying

1 cup tomato sauce

1 cup shredded Mozzarella cheese

1/4 cup grated Parmesan cheese

How to Make It

  1. Preheat oven to 450°F.
  2. Place chicken breasts between two pieces of plastic or parchment paper. Pound chicken to a thickness of 1/2-inch. Season chicken with salt and pepper.
  3. Put flour in one bowl. Beat eggs into a second bowl. Put bread crumbs and Parmesan into a third bowl.
  4. Take each chicken breast and coat with flour, cover with eggs, and coat in bread crumb mixture. Set aside for 10 minutes.
  5. Heat olive oil…

View original post 61 more words

Sausage and Spinach Lasagna

It's Thyme to Eat!

It is hard to beat the satisfaction of baking lasagna. All the time and energy put in is always worth it when you see the delicious bubbling cheese when you take it out of the oven. This recipe is based off of Spend With Pennies’ recipe for Easy Homemade Lasagna.

Lasagna GIF - Find & Share on GIPHY

LASAGNA!

Sausage and Spinach Lasagna

Yield: 4-6 Servings

Prep Time: 5 minutes

Cook Time: 1.5 hours

Ingredients

9 lasagna noodles

1 tbsp olive oil

1/2 lb Italian sausage

24 oz marinara sauce

4 cups of raw spinach

2 cups ricotta cheese

1 tsp oregano

1 cup shredded mozzarella cheese

How to Make It

  1. Heat oven to 350°F. Cook pasta al dente according to package directions. Set aside.
  2. Add 1 tbsp olive oil into a skillet at medium-high heat. Cook Italian sausage until browned. Place cooked sausage in a separate bowl. Add majority of marinara sauce to sausage and mix until…

View original post 108 more words

Broccoli Rabe and Sausage Pasta

It's Thyme to Eat!

One of my favorite pasta dishes takes an underrated vegetable, broccoli rabe, and makes it the star of the dish. I present, broccoli rabe and sausage pasta. This recipe is based off of one of my favorites from A Beautiful Plate.

Step 3, combining blanched broccoli rabe with sausage and garlic

YUM!

Broccoli Rabe and Sausage Pasta

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

2 tbsp olive oil

8 ounces Hot Italian pork sausage, casings removed

5-6 large garlic cloves, finely chopped

1/4 tsp red pepper flakes

1 large bunch broccoli rabe (see Note 1)

8 to 12 ounces penne pasta

Salt

Grated parmigiano-reggiano cheese, for serving

How to Make It

  1. Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add sausage, breaking it apart as it cooks. Once it is mostly cooked through, add garlic until fragrant and keep…

View original post 184 more words

Bread Bowls

Our Lustron Home

This was my first time making this recipe and making actual bread. I learned to make the dough more of a ball, and to make less so they can be bigger. Otherwise, the bread is really good and the egg wash makes it absolutely beautiful and crisp on the top. Enjoy!

  1. Prepare 2 packets of yeast with 2 1/2 cups of warm water. Add 1 Tbsp of sugar. Wait 10 minutes for it to bloom.
  2. In a mixer, add yeast mixture, 2 pinches of salt, 2 Tbsp of oil, and 4 cups of flour. Mix. Add an additional 3 cups of flour, 1/2 cup at a time. Beat until it comes together.
  3. Clean a countertop, turn out dough, and kneed for 6 minutes until dough fully comes together and the dough is smooth. Oil a bowl. Add dough to bowl, cover with a towel, and let double in size in…

View original post 83 more words

Homemade Pizza

Our Lustron Home

Rolling out dough is probably one of the hardest tasks for me. I always have to roll it out with a rolling pin on my counter because no matter how much I try to hand toss it, I always tends to tear in the center. So, now I use a french rolling pin, and that helps me a lot. Otherwise, making pizzas are easy so long as you give yourself time to let the dough rise fully. To speed things up, you can also make the dough a day early. Also, since this recipe makes 2 pizzas, it’s a fun idea to make them with different toppings, but the world is your oyster! Do as you like!

  1. Into a bowl, bloom 3 1/2 tsp of yeast (1 1/2 packets) with 1/2 cup of warm water.
  2. Add 3 Tbsp oil, 6 cups of flour, and 1 1/2 cups of water. Mix…

View original post 154 more words