Frikadellen {German Beef Patties} for #WeekdaySupper {#dairyfree #recipe}

This post is sponsored by The Beef Checkoff.  All opinions are my own. 

Happy Friday!!!  Are you ready for the weekend and an easy Friday night dinner?  Well,  I got you covered with these delicious Frikadellen.  Frikadellen are - at least by the German's account - staple in any kitchen.  Some call them Frikadellen, in Bavaria they are Fleischpflanzerl {Meatflowers} while in Swabia they are known as Fleischküchle.  All of them being savory delicious meat patties.  They are not only quick and easy to make but also delicious.  Another reason to love ground beef…yes,  beef is always a fantastic option for delicious, quick, and nutritious #WeekdaySuppers. For many more great beef recipes be sure to follow the beef Pinterest board.

Now this is not the most attractive i.e. photogenic dish, yes I readily admit it…but please do not let that deter you….honestly take not only my word but also the word of my family for it….

Frikadellen {German Beef Patties}

1-1/2 lb. ground beef

        1 small onions finely diced

        1 medium carrot cleaned and shredded

        1 C cooked white rice

        1 egg

           Salt, pepper and smoked paprika

           Canola Oil

1. Combine beef with all of the ingredients and work them into a smooth dough {I use my hands}
2. Form individual patties and let them rest for a little bit before frying 
3. Heat canola oil in your favorite frying pan and when hot fry up the patties in batches until cooked through.  Be sure not to over crowd the pan

           optional

1.  Preheat the oven to 375 - Quickly fry the patties on each side until golden then transfer them to a baking sheet. Bake for about 15 - 20 minutes until they are cooked all the way through

Serve with a large salad for a delicious #WeekdaySupper.

For other great #WeekdaySupper recipes be sure to visit all of the other great recipes featured this week.

Monday - Harvest Chili Bowls by The Messy Baker
Tuesday - Balsamic Glazed Filet Mignon by Alida's Kitchen
Wednesday - Cola Barbecue Beef by Melanie Makes
Thursday - Asian Beef & Broccoli Lettuce Wraps by Cupcakes & Kale Chips
Friday - Frikadellen {German Meat Patties} by The Not So Cheesy Kitchen

Be sure to follow Beef Checkoff on Twitter, Facebook, and Pinterest

This post is sponsored by The Beef Checkoff.  All opinions are my own. 

Summer Veggie Medley on Polenta for #ChooseDreams #WeekdaySupper

Happy almost mid-August.  I am excited to participate in this month's #WeekdaySupper with the theme of quick as well as easy meals to fit a Family Healthy Fit Lifestyle  sponsored by American Family Insurance.  Every day of the week we feature a different recipe for a dish that is healthy and on the dinner table in about 30 minutes;


Monday –     Grilled Pork Tenderloin with Couscous & Heirloom Salad by Foxes Love Lemons
Tuesday –     Chick Pea Tabbouleh with Grilled Chicken and Artichokes by Bobbi’s Kozy Kitchen
Wednesday – Black Bean Lettuce Wraps with Grilled Corn Salsa and Cilantro Lime Rice
                      by Ruffles & Truffles
Thursday –   Bacon Ranch Quinoa Chicken Salad by Cupcakes & Kale Chips
Friday –       Summer Veggie Medley on Polenta by The Not So Cheesy Kitchen


be sure to check out the Health and Fitness #ChooseDreams Pinterest board for many recipe ideas as well as tips.

This is the time of summer when produce is available in abundance from gardens, in CSA shares, in the grocery stores and on the Farmer's market; buying seasonal vegetables is economical and sensible on the budget.  Tomatoes, peppers, zucchini…are all reaching their prime right now which also equals healthy dinners. It is easy to fill the plate with vegetables that are filling and yet satisfying.

One of our favorite summer recipes is this easy Summer Veggie Medley with added garbanzo beans for protein served over smooth, comforting polenta.  The perfect dish!!!  All you need to do is cut the vegetables into bite sized pieces, toss with olive oil, and pop the dish into the oven.  Make the polenta while the vegetables are baking and in about 30 minutes dinner is on the table.   It is a dinner my entire family loves...

Summer Veggie Medley
1 eggplant + salt to drain
2-1/2 lbs tomatoes, diced
2 zucchinis, sliced
1 green pepper, seeded and diced
1 poblano pepper, seeded and diced
3 small onions, coarsely sliced

6 garlic cloves, coarsley chopped
1 can garbanzo beans drained
1/3 C olive oil
1 tsp salt
1/2 tsp pepper or more to taste
1 C grated Parmigiano Regiano {optional}

Polenta
4 C vegetable or chicken broth
1-1/2 C polenta meal
2 tsp Earth Balance vegan "butter"
1/2 C grated Parmigiano Reggiano {optional}

*** Preheat oven to 450F ***

1. Cube, and salt eggplant; place in a colander and set aside. 
2. Prepare all the vegetables
3. Toss the vegetables together with the drained eggplant cubes {drain the water} and the drained garbanzo beans in a large bowl together with the olive oil
4. Place the vegetables in a large shallow baking dish {I use a pyrex type dish} stir the vegetables after about 15 minutes {be careful not to burn yourself} Bake for a total of about 30 minutes or until vegetables are fragrant.
5. While vegetables are baking prepare the polenta.  Note: this will take no more than 15 minutes.
6. Heat broth in a large pot; when the broth starts to simmer slowly add polenta.  Using a wooden spoon stir the into the liquid.  Be very careful, as the polenta will splatter.  Turn down the heat and continue stirring until desired consistency.  Add vegan "butter" {or butter} together with the Parmigiano Reggiano {if using}to the polenta.  Serve once the butter has melted. 
7. Add salt and pepper to the vegetables to taste.
8. When ready to serve - arrange the vegetables on top of the polenta and enjoy.

American Family Insurance encourages us to follow our dreams,   #ChooseDreams and thrive. Healthy food choices combined with an active life style not only can help us reach our dreams but it also gives us more energy.   For many great ideas and suggestions to reach your dreams be sure to follow #ChooseDreams  and connect with American Family Insurance on Facebook, Twitter, Pinterest, Google+,YouTube, or LinkedIn. 

Easy Dinner Quiche for #WeekdaySupper #ChooseDreams

Happy Monday!  I am excited to participate in this month's #WeekdaySupper with the theme Family Favorites Turned Healthy sponsored by American Family Insurance.  Every day of the week we will bring you a different recipe for a dish that is healthy and on the dinner table in about 30 minutes.  Take a look at this weeks great line-up

Monday -      Easy Dinner Quiche by The Not So Cheesy Kitchen
Tuesday -     Tuna Frittata by girlichef
Wednesday - Farmer's Market Wrap with Avocado Hummus by Seduction in the Kitchen
Thursday -    Easy Pad Thai by The Dinner-Mom
Friday -         Fresh Watermelon and Chicken Salad by Peanut Butter and Peppers


Be sure to also check out the great Pinterest Board to find many more delicious Family Favorites Turned Healthy dishes. American Family Insurance encourages us to follow our dreams,   #ChooseDreams and thrive. Healthy food choices combined with an active life style not only can help us reach our dreams but it also gives us more energy.   For many great ideas and suggestions to reach your dreams be sure to follow #ChooseDreams  and connect with American Family Insurance on Facebook, Twitter, Pinterest, Google+,YouTube, or LinkedIn.

What does eating healthy mean to you?  Is it something that is easy to incorporate in your daily lives? To me eating healthy means having a varied diet with plenty of different vegetables, fruits, and all kinds of protein sources.  During the week it can be a little bit more tricky to stick to this rule however I have found that including

- fruit with breakfast,
- packing either a side salad and/or crunchy carrot sticks in the lunchbox, and
- serving a side salad with dinner

helps us to achieve our goal; yes for the entire family kids an all.  Of course my children - and maybe myself and Ron - love to snack on pretzels, chips…..but our philosophy is that moderation is key...

One of our dietary challenges is eliminating {ga}lactose {milk sugar} from recipes so many our families favorite dishes have had a complete make-over including quiche.  Quiche is one of those delicious dishes that come together in a snap and can be filled with almost anything.  It is one of those perfect dishes for a #WeekdaySupper; fill the quiche and while it bakes make the side salad.  Leftovers become a perfect lunch the next day….and yes, if there are picky eaters around your dinner table there are plenty of vegetables that you can sneak in there :)

Easy Dinner Quiche

• 2 frozen pie crusts 9" {be sure to check label}
• 2 medium tomatoes, seeded and sliced
• 4 garlic cloves
• 5 oz. salami, cubed
• 3 large shallots, sliced
• 1/2 C Kalamata Olives, sliced
• 1 C fresh spinach cut {packed cup}
• 1/2 C Parmigiano Reggiano
• 1 C Emmenthal {or vegan cheese}
• 1/2 tsp black pepper
• 1/2 tsp salt {or more to taste}
• 1 tsp. dried Italian herbs
• 1-2/3 plain soy creamer  {or other milk}
• 5 eggs

***Preheat oven to 400 F***

1. Thaw pie crusts according to directions, and gently poke bottom with a fork
2. Lay tomato slices in the bottom of the pie crusts
3. In a pan gently heat cubed salami with garlic and render some of the fat.  Remove from heat and place in a large bowl.
4. Add salami, shallots, Olives and spinach; toss it all up an season with some pepper and salt. Divide the salami - vegetable combo up amount the two pie crusts
5. In a bowl beat eggs with soy creamer add cheeses; season with dried Italian herbs, paper, and salt.  Evenly pour the egg/creamer mixture over both pie crusts. 
6. Place on a baking sheet and bake immediately for about 25 - 30 minutes, or until golden

Enjoy with a large salad!

This post is sponsored by American Family Insurance. All opinions are my own. 

Garden Vegetable Pasta for #ChooseDreams #WeekdaySupper

Happy Friday!!!  I am so excited to participate in #WeekdaySupper;  the theme for this entire month are easy recipes from the garden.  Perfect timing as this is the time of year when the first vegetables crops are ready for harvest in the garden,  CSA's {Community Supported Agriculture} deliver vegetable shares, and local vegetables are in abundance at local market's.  To me,  nothing compares to eating homegrown vegetables or at least locally grown vegetables; it is almost magical. 

Here in Portland many of our neighbors grow vegetables in raised beds right in their front yard. 

Yes, almost everybody is growing vegetables and our children learn how to grow gardening in their school's learning garden.  

Let me tell you it is contagious.  What do you think?  Start with growing some herbs; get a couple of different plants at your local nursery, plant them in a pretty pot and set them  either right outside the kitchen, or in a sunny windowsill.  Just remember to water and you are all set to add some fresh, homegrown flavor to just about any meal.  Toss the herbs with salad, add it to pasta, add it to a pita, sandwich, eggs…the options are endless and delicious.  Believe me,  soon you will want to start growing all kinds of herbs and vegetables…

The #WeekdaySupper Recipes from the Garden theme is sponsored by American Family Insurance.  American Family Insurance encourages us to follow our dreams,   #ChooseDreams and thrive. Healthy food choices combined with an active life style can help us reach our dreams.   Fin inspiration  for Recipes from the Garden on the #ChooseDreams Pinterest Board, or connect with American Family Insurance on Facebook, Twitter, Pinterest, Google+,YouTube, or LinkedIn.

Now let me tell you about this quick, delicious, and easy #WeekdaySupper dish that your entire family will love.  It is an easy dish packed with fresh vegetables and dinner will be on your table within 30 minutes.  This is all you need...

Garden Vegetable Pasta

• 1 pack of your  favorite pasta {I like Fusilli} - reserve 1/4 C cooking water
• 1 leek cleaned, cut into rings using white and green parts
• 1 bunch of green asparagus, cleaned and cut into bite size pieces
• 3/4 lb. bulk sage sausage
• 1/4 C dry white wine
• 1/4 C pasta cooking water reserved from pasta
• 2 Tb or more Italian parsley
• 1 C Parmigiano Reggiano
• Salt & pepper to taste

1. Cook pasta according to directions
2. While pasta is cooking brown sausage in a cast iron pan until crumbly
3. Add leek together with asparagus to the sausage and sauté for a couple of minutes
4. Add white wine, cover and sauté for another couple of minutes until vegetables have cooked
5. Drain pasta - reserve 1/4 C of the cooking water
6. Stir 1/4 C of cooking water to the vegetable, sausage mixture   
7. Add parsley together with salt and pepper to taste
8. Add cooked pasta to the pan and mix pasta with the vegetables until well combined
9. Add Parmigiano Reggiano and adjust salt/pepper to taste

Serve with a side salad!

Serve this all summer long and change the vegetables as they grow in your garden.  The perfect  #WeekdaySupper dish.

Inspired by American Family Insurance, the Sunday Supper team is bringing you garden fresh recipes all month long. Take a look at all of this week's amazing #WeekdaySupper recipes 

Monday – Strawberry Basil Goat Cheese Flatbread Salad by Family Foodie
Tuesday – Potato Corn Chowder by Cindy’s Recipes and Writings
Wednesday – Huevos Rancheros by Bobbi’s Kozy Kitchen
Thursday – Veggie Quesadillas by The Foodie Army Wife 
Friday – Garden Vegetable Pasta by The Not So Cheesy Kitchen


This post is sponsored by American Family Insurance. All opinions are my own.

Risi e Bisi for #WeekdaySupper {#green}

The theme for this month #WeekdaySupper is green; yes there will be green recipes for every single weekday this month from the #SundaySupper contributors.  Take a look at all the great options we have for you this week.

            Monday – Cookin’ Mimi – Grilled Chicken Club Salad

            Tuesday – The Not So Cheesy Kitchen – Risi e Bisi

            Wednesday – Chocolate Moosey – Jalapeño Popper Corn Chowder

             Thursday – girlichef - Herb Roasted Salmon w/ Veggies

             Friday – Mess Makes Food – Broccoli and Blue Cheese Pesto Pasta

My contribution is Risi e Bisi as in rice and peas. It is a quick, delicious risotto studded with green peas and somewhat of a staple in our house.  This is comfort food and it is easily adapted to a vegetarian option by using vegetable broth or vegan option by using vegetable broth and leaving out the Parmigiano Reggiano.  We like to use Parmigiano Reggiano not just for the flavor but most importantly because it is a great source of calcium; everything counts :)
 
So let me present you with today's #WeekdaySupper recipe Risi e Bisi - and please do not be intimidated by risotto.  It is really easy, and quick - just requires a little bit of stirring…take a look how it yummy it looks….

Risi e Bisi

• Splash of Olive Oil 
• 1 onion finely chopped 
• 1 clove garlic minced 
• Pinch of Salt 
• 2 C of Arborio Rice 
• 3/4 - 1 C dry white wine 
• 1 qt. Chicken broth (I use Pacific Foods brand) or Vegetable broth
• Rind of a piece of Parmigiano Reggiano 
• 1-1/2 C frozen peas, defrosted  
• 1 C grated Parmesiano Reggiano 
• 1  - 2 Tbs Earth Balance, or other butter 
• Salt and Pepper to taste 

1. Warm broth in a separate pot. 
2. Heat Olive Oil and when hot add the onions with a pinch of salt. Sautee until soft, then add garlic, After about a minute add, 
3. Rice stir frequently until kernels become slightly translucent, then add wine. When the wine is just about reduced, add 
4. Parmigiano Reggiano rind, and 1-2 ladles of the chicken broth to cover the rice. Risotto should be at a very slow simmer. Stir frequently - when reduced add more chicken broth; repeat add the defrosted peas with your last ladle.  Stir frequently - 
5. when most of liquid is reduced and rice has desired consitency remove from heat and add, 
6.  3/4 C of grated Parmesiano Regiano, and Earth Balance. Stir throughly - adjust salt and pepper to taste.  
7. Serve with remaining Parmigiano Reggiano and a side salad! 

Lentil Soup for #WeekdaySupper

Welcome to the last #WeekdaySupper of 2013.  This has been the first year where the #SundaySupper team has brought a different dish for every single weekday of the year.  I for one have been truly enjoying it; a variety of dishes and meals that are quick to fix during the week. For inspiration be sure to check out the #WeekdaySupper Pinterest Board.

 This week we bring you dishes for not only the last couple of weekdays, but also for the first few days of 2014.  This happens only once a year and I am happy to participate.

This week we bring you

Cranberry Walnut Salad by No One Likes Crumbley Cookies
Lentil Soup by The Not So Cheesy Kitchen
Good Luck Black-Eyed Pea Quesadillas for New Year's Day by Shockingly Delicious
Chicken Barley Soup by Cindy's Recipes and Writings -
Balsamic Brown Sugar-Glazed Pork Tenderloin {slow cooker} by girlichef

Today I bring you easy, delicious lentil soup.  We love lentils as they are so versatile, delicious, and packed full of protein.  Just the perfect little legume...and this is an easy dish to make ahead in the slow cooker, add veggies, sausage or some bacon.  The options are endless and it is a filling delicious meal. Serve it with either a side salad, and/or some crusty bread!

Lentil Soup

• Splash of Olive Oil
• 1 onion diced
• 1 carrots peeled and cut into pieces
• 4 individual celery stalks cut into pieces
• 3 cloves of garlic minced
• 1 Tbs Herbs de Provence
• 1 tsp Paprika
• 1-3/4 C of dried lentils
• 6 C of water {or more}
• 1 small can diced tomatoes, or a medium size fresh/frozen tomato {I froze mine in the summer}
• 3 medium potatoes, scrubbed and diced {I used yellow}
• 2 vegetable bouillon cubes 
• 2 TB White Balsamic Vinegar, or Red Wine Vinegar to taste
• Salt & Pepper to taste
• Optional - sausages such as Lil' Bites, Frankfurter etc.
• Kale topping 
• Splash of Olive Oil
• Bunch or pre-washed and cut Lacinato Kale

1. Heat olive oil in a large stock pot, when hot add onions and sauté until soft;
2. Add carrots, celery and Herbs de Provence and sauté until vegetables are bright in color, then
3. Add garlic and sauté for another minute or so 
4. Add dried lentils, and tomato. Mix everything up well together and after a minute,
5. Add potatoes, bouillon cubes and 6 cups of water.  Bring to a slow simmer, and cover.  Simmer for at least 1 hour and check the soup every 20 minutes or so.  Stir it up, you may also need to add more water.  Simmer until lentils are cooked to your liking {it takes about 1-1/2 hr}.
6. Add Salt, Pepper, and White Balsamic Vinegar to taste.  You may also want to add some other salt free seasoning such as Chef's Shake from The Spice Hunter.
7. If adding sausage, add it at this point and serve when they are heated through.
8. In large skillet heat olive oil, and sauté Kale with a pinch of salt until it is bright green in color
9. Ladle Soup into bowls, and top each bowl with the sautéd Kale

Slow Cooker Method

1. Follow through step 3 and then transfer the sautéd vegetables to the slow cooker
2. Add tomato, potatoes, lentils, together with bouillon cubes and water. Set on either high for 4 hours, or low temperature for 8 hours.
3. Follow steps 6 - 9 for finishing the dish.

Enjoy!

Easy Kale & Sausage Pasta for #WeekdaySupper

Time is flying by and it is moving swiftly.   It is the time of the year when there does not seem enough time to bring a home cooked meal on the table.  So I am thankful for additional quick ideas for busy weeknights and #WeekdaySupper has us all covered.  We bring you a different recipe every single day of the week and this first week of December is no different.  Take a look at this week's line-up

 Monday - Take A Bite Out Of Boca - Spinach and Goat Cheese Stuffed Chicken
 Tuesday - Noshing With The Nolands - Brie, Apple and Ham Panini
 Wednesday - girlichef - Salisbury Steak
 Thursday - Cupcakes & Kale Chips - Chicken Curry in a Hurry
 Friday - The Not So Cheesy Kitchen - Easy Kale, Sausage, Pasta

I am bringing Kale & Sausage Pasta to the dinner table today; this dish is super easy and you are ready to get dinner on the table within 20 minutes. Really, this dish is that easy and full of flavor.  It is even quicker if you use pre-washed already chopped Kale.

Easy Kale & Sausage Pasta

• 1 box of your favorite pasta
• 1 lb bulk sausage {I prefer sage sausage}
• 2 garlic cloves, minced
• 3 C of chopped Lacinato Kale
• Juice & zest of 1/2 untreated lemon
• Salt & Pepper to taste
• Parmigiano Reggiano {optional}

1. Bring water in a pot to a boil and cook pasta according to directions.  While pasta is cooking,
2. Fry up the bulk sausage in a large pan until crumbly, add garlic until fragrant
3. Add Kale to the pan and stir it frequently while sautéing until it is bright green in color. 
4. Add lemon juice, zest, salt and pepper to taste
5. Reserve 1/4 C of cooking water, then drain pasta
6. Add pasta to the pan together with the reserved cooking water and mix pasta thoroughly with the Kale/sausage mixture.
7. If using mix in Parmesiano Regiano.
8. Transfer pasta to a serving dish.

Enjoy!

Vegetarian Stuffed Shells for #WeekdaySupper

We have been busy around here with a couple of birthday's just around the corner and I have been looking for easy meals to make during the week.  Just another reason why I love #WeekdaySupper so much - dinner will never ever have to be boring again...

I am one of the contributors this week and I bring you easy, delicious Vegetarian Stuffed Shells.  The dish fits into the diet plan our kids follow but it is not dairy free; yes lactose free but not dairy free.   This dish is easily prepared ahead of time, or prepared in 30 minutes before you pop it in the oven.  Serve it with a big side salad and you are all set for dinner.

Vegetarian Stuffed Shells

• 1 jar of your favorite Pasta Sauce {we love Newman's Own Sockaroni}
• app. 1/2 box of Jumbo Pasta Shells, cooked al dente
• 1 pack Vegan Ricotta {2 Cups - I use Tofutti brand}
• 2 eggs
• 1 garlic clove pressed
• 2 tsp lemon juice
• zest of 1/2 untreated lemon
• 1 C Emmenthaler {or vegan cheese}
• 3/4 C Parmesiano Reggiano {or vegan cheese}
• 1/2 C of chopped Parsley
• Salt & Pepper

 *** Preheat oven to 350F***

1. Cook pasta al dente according to box directions
2. Spread a think layer of pasta sauce into a large baking dish {about 1/3 of the jar}
3. Mix ricotta with garlic, lemon juice, lemon zest, 1/2 C Parmesiano, 3/4 C Emmenthaler, and parsley.
4. Add salt and pepper to taste
5. Break the eggs into the filing stir until it is well mixed through 
6. Scoop about 1 Tbs of filling into a cooked pasta shell - place the filled shell into the prepared sauce layered baking dish.
7. Repeat until all shells are filled.
8. Pour remaining sauce over the shells and sprinkle top with remaining cheese
9. Bake for about 30 minutes or until the cheese is all bubbly and dish is hot

Enjoy!

Be sure to check out the other fantastic, easy, peasy #WeekdaySupper recipes the other contributors are brining this week. 

Monday -      Tuna Dill Patties with Lemon Rice from Sue's Nutrition Buzz

Tuesday -      Broccoli Pea Pesto Pasta from Alida's Kitchen 

Wednesday - Jalapeño Chicken in the Crock from Momma's Meals

Thursday -    Vegetarian Stuffed Shells from The Not So Cheesy Kitchen

Friday -         Lamb Patties with Onions, Peppers, Rosemary and Raisins from Shockingly Delicious

#Dairyfree Chicken Enchiladas for #WeekdaySupper

Is it not great that #SundaySupper has expanded to #WeekdaySupper? Are you like me and also always on the lookout for new, quick and easy recipes for the busy weeknights? Yes? So this week as the temperatures - at least in the Northern Hemisphere - get cooler we bring you Quick Comfort Foods.  Yes, that is right five delicious, easy and quick to make comforting meals for the busy week.

I bring you quick and easy Chicken Enchiladas {dairyfree} ~ this is such an easy dish and wonderful way to use leftover chicken from a Roasted Chicken; if you do not have leftover chicken and/or no time to make one?  No problem, just pick-up a rotisserie chicken.  It will be dinner one night, and - at least in my house - there is still plenty leftover for Chicken Enchiladas the next day.  Use canned beans, or if you have the time cook up a batch of black beans but really black beans work just as well plus it is a big time saver....

This is delicious; the entire family loves this meal even the bean hating 7 year old and the chicken hating 9 year old - yup that is right all four of us give it a thumbs up :) 

Take a look

Dairyfree Chicken Enchiladas

• Splash of olive oil
• 1 onion diced
• 1-2 garlic cloves minced
• 1 tsp. Spice Hunter Chili Powder Blend
• 1/4 tsp. cumin
• 1/4 tsp. coriander
• 1 tsp. salt
• 2 cans black beans drained, and rinsed
• app. 1-1/2 C of cubed, cooked chicken
• 1 Pack Daiya Cheddar Style Vegan Shreds
• 2 cans Hatch Encilada Sauce
• 1 Pack of Flour Tortillas (I used about 10)

1. Heat olive oil in a pan, and add onions with a pinch of salt when hot.
2. Saute onions until soft, then add garlic and all of the spices. When fragrant add beans and keep on the stove for another minute or so.
3. Place chicken in a large bowl, add onion/bean mixture, and about 1/3 of the Daiya Shreds. Mix it well (I just use my hands).
4. Pour one can of Enchilada Sauce into a large baking dish, and preheat oven to 350 F
5. Taking one Tortilla at a time, scoop the chicken/bean mixture into it, roll it up and place it in the baking dish.  Repeat until you used up all of the chicken/bean mixture.
6. When done, pour the second can of Enchilada Sauce over the rolled up tortillas, top with the rest of the Daiya Shreads.  Bake for at least 30 minutes, or until bubbly hot.

Monday -       Three Bean Vegetarian Chili from Alida’s Kitchen

Tuesday -      Dairy Free Chicken Enchiladas from The Not So Cheesy Kitchen

Wednesday -  Butternut Squash and Roast Beef Chili from Jane’s Adventures in Dinner

Thursday   -   Impossible Quesadilla Pie from Shockingly Delicious

Friday       -   Baked Eggplant Parmesan from Curious Cuisiniere

Pasta with Broccoli & Sunflower Seeds for #WeekdaySupper

Happy Friday, friends!!! Are you ready for an quick, easy, healthy, and yes super delicious dinner?!  Perfect, because today I bring Pasta with delicious young Broccoli plus Sunflower Seeds for #WeekdaySupper.

This meal is delicious and beautiful; well okay at least I think so - bright green broccoli on a bed of pasta

...and just in case, Pasta with Broccoli is not that appealing to you, take a look at the other quick, and mouthwatering recipes from this weeks #WeekdaySupper.  Did you know, that every day of the week you find a different recipe that is always quick and easy to make?  Yup, that is right just follow the #WeekdaySupper hashtag...

Monday (July 15th) - Taco Wraps by Cookin' Mimi 
Tuesday (July 16th) - Cheesesteak Sloppy Joes by Blueberries and Blessings
Wednesday (July 17th) - Asian Shrimp Salad w/ Gochujang Dressing by Foxes Love Lemons 
Thursday (July 18th) - Fried Catfish Nuggets w/ Homemade Tartar Sauce by girlichef
Friday (July 19th) - Pasta with Broccoli & Sunflower Seeds by The Not So Cheesy Kitchen


Pasta with Broccoli & SunFlower Seeds

• 1 box of Linguini prepared according to directions 
• 1 bunch of young broccoli - cleaned and cut into individual stems {or smaller if you prefer}
• 1/2 head of fresh garlic - coarsely chopped
• 1/2 C Sunflower Seeds
• 1/4 - 1/2 C Olive Oil
• Juice of one lemon
• Zest of one untreated lemon
• Salt & Peper to taste
• {optional} 1/2 C Parmesiano Regiano

1. Prepare Linguni according to directions
2. While pasta is cooking - heat a cast iron pan and toast the sunflower seeds.  When they are fragrant add,
3. Broccoli, garlic, lemon zest and 1/4 C Olive Oil.  Quickly saute until broccoli is bright in color, then add,
4. Lemon juice, salt & pepper to taste
5. Drain pasta {reserve a little bit of pasta water} and add it to the broccoli in the cast iron pan. Toss pasta with the broccoli & sunflower seed mixture.
6. If using, add Parmesiano Regiano, and if too dry for your taste additional Olive Oil and/or reserved pasta water.

Oh, and just in case you are wondering our children like this meal as well :) - actually a lot....

Polenta with Mushroom Ragout for #WeekdaySupper

             
Happy Monday, friends!  Monday the start into a new work week - well, okay if you are in the United States it is Memorial Day :)

I cook most meals during the week, and can always use new ideas for quick as well as easy dinner choices.  I have been so excited when Isabel the amazing founder of the #SundaySupper movement added #WeekdaySupper.  Every week you can find five different quick as well as easy recipes for dinners on weekdays. No more boring same old dinners, but variety making everyone happy.  You may not know this, but my family get bored easy with same old dinners....take a look at the recipes coming your way this week....

Monday -        Polenta with Mushroom Ragout by The Not So Cheesy Kitchen
Tuesday -       Asparagus, Ricotta and Egg Tart by The Girl In The Little Red Kitchen
Wednesday -  Gnocchi in Walnut Cream Sauce by Cindy's Recipes and Writings
Thursday -      Oven BBQ Asian Chicken bu Comfy Cuisine
Friday -           Sizzling Pork Tacos with Tomatillo Salsa & Salsa Crud by 30AEATS

And today is my day  for #WeekdaySupper; I am so excited.  I bring you Polenta with Mushroom Ragout.  We love mushrooms {can you tell ;)} and they make a quick, filling delicious dinner.  I always make my own polenta, as the ready to eat in the store generally contains dairy and therefore cannot be used in our kitchen, but if you do not have any dietary restrictions and you are bound for time use the ready to eat Polenta {full disclosure I have never tried it}.   Basic Polenta from scratch takes about 20 minutes here is my basic recipe

Basic Polenta

• One quart of chicken, vegetable, or mushroom  broth {I use whatever is left in the cupboard :)} - total of 4 cups
• 1-1/2 Cups of Polenta (Corn Grits)
• Paremsiano Regiano rind - Optional
• 1/2 C grated Parmesiano Regino - Optional
• Salt to taste

1. Bring broth and rind of Parmesiano Reginao - if using - to a slow simmer
2. Slowly pour in polenta meal - while constantly stirring with a wooden spoon
3. Turn down heat - be careful not to burn yourself - and continue to stir the polenta until it has the desired consistency {it takes about 20 minutes or so}. Be sure to continue stirring to make sure that polenta does not get lumpy
4. Remove from heat and stir in - if using - the grated parmesiano regiano. [I think it gives it a great additional flavor and - of course - packs a lot of additional calcium for the girls}
5. Add salt to taste

Prepare your mushrooms while the polenta is cooking.  I buy mushrooms at the farmers market, but y almost any type of good quality mushrooms with deep flavor works.  White button mushrooms are in my opinion not the best choice for this because you do want the full earthy flavor of the mushroom for this.

Mushroom Ragout

• 1 - 1-1/2 lb. good quality mushrooms {I used a mix of Shitake & Morels}
• bunch of garlic shoots {if you cannot get them use a mix of fresh garlic about 2 cloves and a bunch of green onions}
• Good splash of Olive Oil
• Salt & Pepper to taste
• Fresh grated Parmesiano Regiano {optional}

1. Clean and slice mushrooms into bite size pieces
2. Heat Olive Oil in a large pan
3. Add mushrooms when hot, and sauté until they begin to soften
4. While mushrooms are cooking, cut garlic shoots into rings {or if using garlic cloves finely mince them and cut green onions into rings} and add to pan
5. Cook until mushrooms are soft - add salt and pepper to taste {I like plenty of pepper}

When you are ready to serve - spoon a bed of Polenta onto a plate and put Mushroom Ragout on top of the Polenta.  Serve with Parmesiano Regiano on the side.

Pasta with Sage Sausage, Pea Shoots, & Capers and a side of roasted veggies

It is already Wednesday and yes,  I have been slow in posting our dinners - but do not despair daily dinners are posted on the Facebook page.  So you can keep track of what we are eating :) be sure to stop on by....

Anyways, yesterday it was just one crazy day.  I dropped the girls off at school,  went back home to work - I work from home 4/5 days -, and got back up from my desk when it was time to get the girlies. No, no, no, I am not complaining all I am saying is that it has been that crazy of a day.  So honestly, I really did not feel much like making dinner and going out sounded so much easier but I guess some time away from work was just needed.  After snack was eaten, and homework was done the girlies and I headed to our favorite grocery store in town -> New Seasons's Market :)  So we decided on pasta with sausage, the additions came to my mind as I was making dinner...

And yes, Ron seemed surprised when he came home and saw that dinner was in the making....

Pasta with Sage Sausage, Pea Shoots & Capers

•  1 lb of your favorite pasta - cook according to directions
•  1 lb bulk sage sausage {or your favorite sausage}
•  1 shallot diced
•  1 garlic clove minced
•  1/3 C white wine
•  1/3 C Wildwood Creamer
•  2 tsp. Chef's Shake by The Spice Hunter
•  3 Tb Capers
•  Salt & Pepper to taste {red pepper flakes I added mine to my plate as the rest of my family does not like them}
• 1/2 C grated Parmesiano Regiano {optional}
•   2 C chopped Pea Shoots

1. Cook pasta according to directions - while cooking make the sausage
2. In a dry pan fry sausage until crumbly. Drain the oil from the pan and set cooked sausage aside,
3. In the same pan {you will have some grease left over} sauté the shallot and garlic for a couple of minutes, before adding the sausage back in to the pan. Mix well,  then
4. Add white wine, creamer and the spices.  Cook for about five minutes or so until liquid is reduced,
5. Add capers, salt and pepper then,
6. Add cooked pasta and mix everything well, next
7. Add Parmesiano Regiano {if using} also mix it up well
8. Just before serving top with the chopped pea shoots and mix it all up.

Serve with either a big salad, or roasted veggies!

Enjoy!

Spaghetti Aglio e Olio, lemon dressing & school lunch helpers

Time has just been flying by.  I guess that is what happens when you are having too much fun :)  We have been enjoying amazing weather - truly just wonderful hopefully I will not jinx it.  I have been busy at work, while the girls are kept busy at school. Weekly dinner updates have been posted to the Facebook page of The Not So Cheesy Kitchen.

Beautiful weather calls for easy dinners, so last night it was Spaghetti Aglio e Olio and a side of red leaf lettuce mixed with fennel in a lemony dressing.

At the dinner table everyone shared their day, and Alena talked about how she was the lunch helper at school.  The lunch helper works in the school kitchen and passes out food to the other students.  On Wednesday she was in charge of milk, and yesterday she was in charge of pizza.  Alena and Mia Rose are well aware that they cannot have either, but to them it is no big deal at all.  Neither girl is sad that the other kids get to eat pizza at school and I must tell you that I am so proud of them.  And honestly, this is something that as little as four years ago would have scared me beyond belief.  It does sound silly now - but having them handle milk, and cheese pizza without me was unimaginable. That thought process sounds so crazy to me today because what could happen?!  In any case,  we came to find out that both of our girls love, love, love to be lunch helpers and giving out milk is both of their favorite job.

Now on to the dinner...

Spaghetti Aglio e Olio

• 1 lb. thin Spaghetti {I like Barilla}
• 1/3 C Olive Oil
• 6 cloves of garlic peeled, and cut into fine slices
• 3 tsp Italian Herbs {I like Herb Hunter}
• 1/2 tsp red pepper flakes {optional - you can use more or leave it out}
• zest of one untreated lemon {use the lemon for the dressing}
• 3/4 C reserved spaghetti water 
• Salt & Pepper to taste
• 1 C grated Parmesiano Regiano {optional}

1. Cook pasta according to directions - while pasta is cooking
2. heat olive oil in a deep pan and when hot 
3. add garlic, watch garlic carefully you do not want it to burn then 
4. add herbs and - if using - red pepper flakes
5. add the water from the spaghetti and when it is is reduced
6. add lemon zest, salt and pepper
7. add cooked pasta to the pan and toss it with the olive oil/garlic/herb mixture

Serve immediately!

Lemon Dressing

• Juice of one lemon
• 4 Tb of Olive Oil
• salt & pepper to taste
• pinch of sugar
• 3 green onions cut into small rings

1. Mix lemon juice with olive oil,
2. add a pinch of sugar as well as salt and pepper to taste. Mix it well into the dressing then,
3. add green onions

Udon Noodles w/ vegetables in Peanut Sauce inspired by #SundaySupper

This was our dinner tonight...

is it not beautiful?  And yes, it was delicious.  Our thanks go out to Lane from Supper for a Steal who posted this great dish for the last #SundaySupper event.  This was such an easy, quick dinner  recipe, perfect for a Tuesday night :) Here is Lane's recipe - I did change it a little bit by

• using Udon Noodles
• added fresh grated ginger to the sauce
• used lemon instead of lime juice
• added a handful of peanuts and sautéd them with the veggies

For the vegetable, I added an onion, broccoli, green beans, and half of a red pepper. Sautéd them right in the pan {did not blanch them first}. Oh, and yes there was a little chicken on the side for Ron :) plus Siracha for me....

Potato Leek Soup with Little Bites {Sausages} for #WeekdaySupper

The work weeks have been getting very busy around here; I am sure it is no different for all of you. We do strive to eat dinner together around the table most nights and I am always happy to find new ideas.  The weekly taco night, does get old..right?!  So when Isabel aka Family Foodie extended the #SundaySupper theme to #WeekdaySupper I was thrilled. Perfect, and now there is no excuse to run out of quick, and easy #WeekdaySupper ideas.  Today is my second turn this year :) - You may be surprised that I am bringing soup!  Yes, soup - I know soup again...what can I say we love soup plus it is such an easy meal on a weekday. Filling, comforting, plus there are always enough left overs for the girl's lunches.  

The soup by itself is vegan - I added Little Bites {mini sausages}, certainly Wiener's, or any other type of sausage - meat or vegan - that is not too strong in flavor will work.  Serve it with some crusty bread, and maybe a salad on the side for a complete 100% satisfying #WeekdaySupper.

Potato Leek Soup with Little Bites

• Splash of olive oil
• 1 onion diced
• 1 large carrot cleaned and cut into slices
• 1 celery stalk cleaned and cut into pieces
• 3-4 C of leeks, cleaned well and cut into rings {I use all parts but the tough dark green parts of the leeks}
• grated zest of one untreated lemon
• 4 C of potatoes peeled and cut into little pieces {about 4 medium Russets}
• 5 C of water
• juice of one lemon
• salt, pepper to taste and - if you like - non-salt based seasoning such as Chef's Shake from The Spice Hunter
• Little Bites, or other sausage of choice

1. Heat olive oil in soup pot - when hot add the onions with a pinch of salt; sauté until onions are soft,
2. add carrots, and celery; sauté until bright in color and fragrant,
3. add grated lemon zest and leeks; sauté until leeks turn bright in color and begin to soft.  Remove about 1-1/2 C of the leeks and reserve.
4. add potatoes, and 5 C of water.  Bring to a slow simmer and cover pot; simmer soup until potatoes are soft,
5. using an immersion blender {careful the hot soup may splatter} blend soup until smooth
6. add reserved leeks, as well as  - if using - sausage until heated through
7. Add lemon juice, and adjust salt, pepper, add - if using - additional seasonings 

Be sure to follow the #WeekdaySupper hashtag on Twitter for quick and easy weekday recipes. This week you can look forward to:-

• Monday – Paula/Vintage Kitchen - Apple Brown Rice Salad with Pomegranate and Pistachios
• Tuesday – Bea/The Not So Cheesy Kitchen – Potato Leek Soup with Little Bites {Sausage}
• Wednesday – Diana/Gourmet Drizzles – California Chicken with Mediterranean Pilaf
• Thursday – Sarah/What Smells So Good? – Sole Bonne Femme
• Friday – Nicole/Daily Dish Recipes – Fish Tacos with Baja Cream Sauce