Archives for February 2020

Valentine’s Day Breakfast

February 10, 2020~ Kids, Lifestyle, The Platefull Blog

Valentine’s Day is a holiday that I do not really go all-out for. Christmas has just happened and there are three back to back birthdays in our house in April/May. Valentine’s Day falls during a time when this Momma likes to take a break from gifts and planning. I do however, like to start the day with a very simple Valentine’s Day Breakfast that just lets my boys know how very much they are loved as they head out the door for school. This year, I made them a cute placemat that lists a few of the things I love about them. I plan to pick up donuts early in the morning, complete with Valentine’s Day sprinkles, for a special treat!

To do this at home, simply print the FREE Valentine’s Day Breakfast Placemats, fill in your child’s name, things you love about them, and sign your name. I laminated mine but you certainly wouldn’t have to! It’s all about filling their little hearts before a busy day of school.

The bagels pictured here are homemade, and insanely good! You can read more about them in this post.

Vietnamese Noodle Bowls

February 8, 2020~ Main, The Platefull Blog

I developed a love for Vietnamese food during our time living in Australia. It was so good there, and something that is hard to find living in the Midwest! When we moved home, I wanted to find a way to make some of my favorites at home! These Vietnamese Noodle Bowls are so delicious. I love making them because not only do they taste amazing, but it brings back wonderful memories of our time in Australia.

To make these Vietnamese Noodle Bowls, start by preparing the marinade for the meat and cutting the pork tenderloin into 1/4 inch slices. You will skewer them to grill them, so be sure you have enough meat to skewer when you cut the slices, while still keeping them quite thin so that they cook quickly. To make the marinade, combine the sugar, pepper, garlic, shallot, lemongrass, and ginger in a food processor (or, I use the Magic Bullet for this). Pulse it a few times, then add in the coconut aminos (or soy sauce), fish sauce, and olive oil. If you are doing Whole 30, feel free to leave out the sugar or throw a date in for a little sweetness. Place the meat in the marinade and refrigerate for at least 1 hour (or freeze for later).

To prep the veggies, grate the carrot and mix in the sugar. After 15 minutes, add the lemon juice, vinegar, garlic, chile, and fish sauce. Cover and refrigerate until ready to serve. Slice some cucumber and chop some cilantro, mint, and peanuts.

When you are ready to prepare the bowls, preheat your grill to high heat. While the grill is preheating, prepare the rice noodles according to package directions. Remove the meat from the marinade and thread onto skewers. Grill 2-3 minutes on each side, until beginning to char.

To serve, place the noodles in the bottom of a bowl. Top with meat, carrot, cucumber, bean sprouts (not pictured), cilantro, mint, and peanuts. I like to drizzle Hoisin sauce and sweet chili sauce on top. Then there’s just one thing left to do – enjoy!

Vietnamese Noodle Bowls

Author: Sarah

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Ingredients

For the Pork:

1 pound pork tenderloin, sliced into 1/4 inch thick slices

2 Tbsp sugar

1 tsp black pepper

2 garlic cloves

1 shallot, quartered

1 4-inch piece fresh lemongrass, halved

1 1-inch piece peeled ginger, halved

1 Tbsp coconut aminos

1 Tbsp fish sauce

1 Tbsp olive oil

For the Carrots

1/3 cup grated carrots

2 Tbsp sugar

1/4 cup lemon juice

1/4 cup rice vinegar

1 tsp minced garlic

1 Thai Chile, thinly sliced

1 Tbsp fish sauce

For Serving

Rice noodles, prepared according to package directions

3 Tbsp chopped cilantro

3 Tbsp chopped mint

1 cup sliced cucumber

1 cup fresh bean sprouts

1/3 cup chopped peanuts

Hoisin or Sweet Chili Sauce

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Instructions

In a food processor, combine the sugar, pepper, garlic, shallot, lemongrass, and ginger. Pulse a few times to chop everything and mix together. Then add the coconut aminos, fish sauce, and olive oil. Process until well combined. Place the pork tenderloin pieces in a Ziploc bag and pour the marinade over the top. Seal the bag and toss it in your hands to cover all of the meat with the marinade. Refrigerate for at least 1 hour or freeze to use later.

To prepare the veggies, grate the carrot. Place in a bowl and cover with 2 Tbsp sugar. Let stand for 10-15 minutes, then add the lemon juice, rice vinegar, garlic, Chile, and fish sauce. Stir to combine, cover, and refrigerate until ready to use. Slice the cucumber, chop the mint, cilantro, and peanuts and refrigerate until ready to use.

When ready to serve, preheat the grill to high heat. Prepare the rice noodles according to package directions while the grill is preheating. Remove the meat from the marinade and skewer. Grill over high heat for 2-3 minutes on each side, until starting to char.

To serve, place cooked rice noodles in a bowl. Top with meat, carrot, cucumber, bean sprouts, cilantro, mint, and peanuts. If desired, drizzle on hoisin or sweet chili sauce.

Pizza Stuffed Potato Skins

February 7, 2020~ Main, The Platefull Blog

It’s no secret that I love simple traditions. They give our family something unique and fun to look forward to, and a simple chance to make memories. Every Friday night in our house is pizza night. It’s been our tradition for a few years now and the boys look forward to it every week! We never miss a pizza night. Pizza Stuffed Potato Skins are perfect for those times when I’m trying to really put focus on my nutrition, but I still want that pizza taste. Pizza Stuffed Potato Skins are Whole 30 compliant and totally satisfying, so I don’t feel like I’m missing out on the party.

The key to having Pizza Stuffed Potato Skins come together quickly is prepping ahead. I cook the mushrooms and Italian sausage (mine is Whole 30 compliant) ahead and just reheat. Store bought, Whole 30 compliant marinara sauce (my favorite is Kirkland’s brand from Costco) is a great shortcut for this recipe. I love to serve these with my favorite homemade Dump Ranch!

Note that I use Applegate’s pepperoni for this recipe. While turbinado sugar is listed in the ingredients, it’s a small enough amount that the label reads “0 grams added sugar.” I am okay with this while on a Whole 30, but if you are not, then leave it out!

What family traditions do you look forward to?

Pizza Stuffed Potato Skins

Author: Sarah
Yield: 2 servings 1x

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Ingredients

Scale

2 russet potatoes

4 Tbsp marinara sauce, warmed

1/2 lb Italian Sausage, cooked and drained

12 slices pepperoni, sliced

4 oz sliced mushrooms, sautéed

4 oz can sliced black olives, drained

Penzey’s Pizza Seasoning

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Instructions

To prepare the potatoes, preheat the oven to 400°. Wash the potatoes and poke holes in them. Brush the outside with olive oil and bake for 30-40 minutes, until tender. Let cool for a few minutes, then cut the potatoes in half lengthwise. Use a spoon to gently scoop out the middle, leaving a small edge of potato in the skin. Brush the inside and outside with olive oil and return to the oven, baking 5 minutes on each side.

While the potatoes are cooking, cook the Italian sausage and mushrooms. Slice the pepperoni. Warm the marinara in the microwave. Drain the black olives.

When the potato skins are finished baking, fill them with sauce, Italian sausage, mushrooms, pepperoni, and black olives. Top with a sprinkle of pizza seasoning. I like to serve these with a Whole 30 compliant ranch for dipping.

Notes

Save the insides of the potato for mashed potatoes with another meal!

I like to prep the sausage and mushrooms ahead. I also cook the potatoes and scoop out the insides ahead. On the night of serving, simply brush the skins with olive oil and bake for a few minutes on both sides to heat through.

Greek Lemon Chicken Soup

February 5, 2020~ Soups, The Platefull Blog

I have to admit, I’m not a huge fan of soup. Occasionally I’ll make it on a cold day, but the one time soup always sounds good is when I’m under the weather. I particularly love this Greek Lemon Chicken Soup. Its hearty, yet bright. I like to serve it with a simple green salad and crusty bread like sourdough. It’s the perfect soup when you are fighting a cold and need something cozy!

To make this soup, start by cooking the onion and garlic in a dutch oven. Add the broth and spices, then add the raw chicken breasts to cook them. Once the chicken is cooked (about 20 minutes), remove from the pot and shred. Put the shredded chicken back into the pot and add the Arborio rice. Let that simmer, covered, for 20 more minutes, until the rice is cooked.

Next, crack the eggs into a small bowl and add the lemon juice. Whisk together, then slowly drizzle 1 cup of the soup broth into the egg mixture to temper the eggs. Remove the bay leaf from the pot, add in the egg mixture and fresh chopped dill. Let it cook for a few more minutes for the flavors to come together, then serve! I hope you love this Greek Lemon Chicken Soup as much as I do!

As an Amazon Associate I earn from qualifying purchases. I only recommend products I use in my own kitchen and love. For this recipe (and any other soup I make), I use my trusty Le Creuset dutch oven. It is hands down my favorite pot!

Greek Lemon Chicken Soup

Author: Sarah

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Ingredients

Scale

2 chicken breasts

2 Tbsp extra virgin olive oil

1 sweet onion, chopped

3 cloves garlic, minced

4 cups chicken broth

1 Bay Leaf

1/2 tsp salt

1/2 tsp pepper

1/2 cup Arborio rice

1 lemon, juiced

3 eggs

1/4 cup chopped fresh Dill

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Instructions

In a 6 quart pot or dutch oven, heat the Extra Virgin Olive Oil over medium high heat. Add the onion and cook 5 minutes, until softened. Add the garlic and cook for 1 minute, then pour in the chicken broth. Add the bay leaf, salt, and pepper. Place the chicken breasts in the pot. Let the liquid come to a slow boil, then reduce the heat to medium low, cover, and simmer for 20 minutes.

Remove the chicken from the pot and shred. Add the rice to the pot, then add the shredded chicken back in. Cover and let simmer for 20 more minutes. Remove the bay leaf.

In a bowl, whisk the eggs and lemon juice. Slowly add 1 cup of broth while whisking, to temper the eggs. Then add the egg mixture into the pot. Add the chopped dill and stir to combine. Let the soup cook for about 5 more minutes, to thicken slightly.

Fruit Salsa

February 4, 2020~ Side Dishes, The Platefull Blog

Fruit Salsa is my go-to recipe when I need to bring a side dish to a party. It’s healthy and the fruit is already cut into little pieces, so it’s perfect for little kids! I often make a big batch of this fruit salsa and we eat it many ways throughout the week. We eat it with cinnamon sugar pita chips, on pancakes, on oatmeal, on fruit pizza, or just by itself! Sometimes I just use leftovers of this as our side of fruit for a weeknight meal. It really doesn’t matter how I serve it, my boys simply love this stuff!

I do not use added sugar (outside of what is in the fruit preserves), but if you would like yours a little sweeter, try adding 1 Tbsp granulated sugar and 1 Tbsp brown sugar. I try to be very conscientious of our added sugar intake and I honestly think that with the fruit and the fruit preserves, its plenty sweet!

Fruit Salsa

Author: Sarah

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Ingredients

Scale

2 kiwis, peeled and diced

2 Golden Delicious apples, peeled, cored, and diced

1 6-oz carton raspberries

1 16-oz carton strawberries, diced

1 6-oz carton blueberries

2 mangoes, diced

3 Tbsp blackberry preserves

Cinnamon Sugar Pita Chips (I use Stacy’s)

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Instructions

Combine all of the diced fruit and berries in a large bowl. Add the fruit preserves and stir gently to combine. Cover and refrigerate 1 hour before serving.

Cajun Shrimp and Veggie Skillet

February 3, 2020~ Main, The Platefull Blog

We have a super busy week ahead, so of course that means Cajun Shrimp and Veggie Skillet is on the menu! This is one of my favorite prep ahead meals, because it doesn’t require any cooking ahead of time. Simply chop the veggies, thaw the shrimp (if needed), and you’re good to go for a super quick and easy dinner! On busy weeknights, I’m often tempted to run through a drive through because there are nights I feel like I just don’t have time to cook and clean up. I love this Cajun Shrimp and Veggie skillet because it comes together in one pan, in less time than it would take me to go through a drive through. Not only is it fast, but its packed with healthy veggies and protein, so I feel great about serving it!

To make this Whole 30 compliant, use a compliant sausage and Cajun seasoning. Or, leave the sausage out!

To prep this meal in advance, I chop the veggies on Sunday afternoon, then we eat this on Monday night.

When ready to cook, heat a large skillet over medium high heat. In a small bowl, whisk together the olive oil and Cajun seasoning. Add the sausage and veggies to the pan and cook until just starting to soften, about 5 minutes.

After 5 minutes, add the shrimp and pour the Cajun mixture over the top. Stir to coat the meat and veggies in the seasoning. Cook for about 5 more minutes, stirring every couple minutes to cook the shrimp evenly. When the shrimp are done, you’re ready to serve!

Cajun Shrimp and Veggie Skillet

Author: Sarah
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 6 servings 1x

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Ingredients

Scale

1 pound large shrimp, peeled and deveined

12 ounces sausage, sliced (I like Aidell’s Organic Cajun Style Andouille Sausage)

2 medium sized zucchini, chopped into chunks

2 medium sized yellow squash, chopped into chunks

½ bunch asparagus, cut into thirds

2 red bell pepper chopped into chunks

3 Tablespoons olive oil

3 Tablespoons Cajun Seasoning

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Instructions

In a small bowl, whisk together the olive oil and Cajun seasoning. Heat a large skillet over medium high heat. Add the sausage and veggies to the pan and cook just starting to soften, about 5 minutes. Add the shrimp and Cajun mixture to the pan and toss with the rest of the ingredients to coat everything in the Cajun seasoning. Cook for about 5 more minutes, stirring to cook the shrimp evenly.

Super Bowl Recipe Roundup

February 2, 2020~ Appetizers, The Platefull Blog

It’s that time of year! There’s a lot of excitement around here this year, since the Chiefs made it to the Super Bowl for the first time in 50 years! The boys have had spirit week all week at school, and we are excited for the big game! I will admit – I’m usually more about the food and the commercials, but this year will be fun with our hometown team in the game! Even though our team is playing, you’ll still find me in the kitchen because….super bowl food. Who doesn’t love Super Bowl food?! Here’s my Super Bowl Recipe Roundup – add them to your list for the big game!