Creamy and Smoky Chipotle Pork Chops

If you're anything like me, the thought of cooking post-holiday season is a daunting, if not maddening, thought. You've spent countless hours planning menus, shopping, hauling groceries into your house and cooking food to transport all over town to holiday parties. Oh, and by the way, your family still wants dinner every night in the midst of it all. I am so over it by the time the holidays are over that I want to hibernate for at least a week. But guess what, YOUR PESKY FAMILY STILL WANTS DINNER (they can be so demanding). So, once I've come out of hiding I start trolling my friends' Pinterest pages (hi, Coco!) to find new, quick and easy dinner ideas. Lo and behold I came across this little gem and it did not disappoint. Just make a quick rub for pork chops with spices you probably already have in your pantry, whisk up a pan sauce and boom, main dish in a snap. I made the spice rub the day before and whisked up the sauce to store in my fridge to cut down my prep time the day of. The result was a slightly spicy, creamy pork chop that packs a punch of flavor for not a lot of effort. 

Now let's talk about our key ingredients, shall we? The creamy element to this dish comes from coconut milk. If you eat curry you are probably familiar with coconut milk. It is the perfect addition to this dish because it tames the spiciness of the chipotle chile which is the spicy element.  Chipotle chiles (or, smoked jalapenos) can be found in the Mexican food aisle of your local grocery store.  They come in a can with adobo sauce surrounding them so I usually fish out the one I need then individually bag the rest of them in snack bags and freeze them for future use. They keep in the freezer forever and are actually easier to finely dice when they are frozen! Make sure to add extra cilantro and a squeeze of lime juice just before you serve - the freshness they add is revolutionary!

Now, I know what you're probably thinking at this point...what sides am I supposed to serve with this, Kitch? I just came off the holiday rush and now you want me to plan a main dish AND sides? Rest assured, friends, I have ideas for you. For starters, saute up these sauteed brussels sprouts. They cook up in no time - especially if you buy frozen baby brussels sprouts and thaw them first. The other side I whipped up was mashed cauliflower. This recipe requires a little more leg work BUT can be made ahead and stored in the fridge until time to eat - I heated it up in the microwave while I sauteed the pork chops and brussels sprouts. So friends, I just want you to know that I am here for you in these trying, post-holiday times. Make these pork chops as soon as possible and revel in the fact that you did it! Tomorrow night you can order pizza because you made dinner tonight! We can do hard things together, people. It's going to be a great year!

Creamy and Smoky Chipotle Pork Chops (adapted from wholesomelicious.com)

1 T. chili powder
1 t. paprika
1/2 t. cumin
1/2 t. salt 
1/4 t. garlic powder 
6 center cut pork chops (about 5 oz. each)
1 T. olive oil
1 c. light coconut milk
1 small chipotle chile pepper, finely minced
1 t. liquid smoke
1/4 c. chopped cilantro (plus extra for garnish)
Juice of 1/2 a lime

In a small bowl combine the chili powder, paprika, cumin, salt and garlic powder. Sprinkle the rub over the pork chops (both sides, please) then set aside to come to room temperature for about 20 minutes. Heat the olive oil in a large skillet over medium high heat. Add the pork chops to the pan and cook for four minutes on each side. While the pork chops are cooking whisk together the coconut milk, chipotle chile pepper, liquid smoke and 1/4 c. cilantro. Add to the pan with the pork chops and turn them to coat completely in the sauce. Allow to cook and reduce for 4 minutes more then finish with extra cilantro and a squeeze of lime juice. Serve immediately from the pan (because we don't need anymore stinking dirty dishes, okay?)

6 servings (231 calories each serving) according to my calculator on loseit.com

Bacon and Brussels Sprouts Egg Casserole

Hello old friends, it's been a long time! Life has been busy in Shel's Kitchen this fall, so I haven't had much time to blog. That being said, I'm not sure how much I will be blogging in the future either, but I had to share this recipe that I made for breakfast just this morning. The other night I made these roasted veggies for dinner and had leftover brussels sprouts. I also had half a pound of bacon leftover from beef burgundy so I was contemplating a fresh idea. Of course, there's nothing wrong with the old standby of cooking up bacon and sauteing the brussels sprouts in the bacon fat. It's a quick, easy, satisfying side dish that never fails and is sure to please - but this time I needed something more. Then it came to me in a flash...egg casserole! Cook up that bacon, saute the brussels sprouts in the bacon fat, add cheese, eggs and milk and voila! A satisfying breakfast, brunch, lunch or dinner that is a one way ticket to Flavortown, population: you (and anyone else you love). Until we meet again...

Bacon and Brussels Sprouts Egg Casserole (adapted from slenderkitchen.com)

1/2 lb. bacon, sliced into bite sized pieces
1 lb. brussels sprouts, finely chopped
4 green onions, sliced
1 c. fat free half & half (or any milk you have on hand)
4 large eggs
1/2 t. salt
1/2 t. pepper
1 c. (4 oz.) grated smoked Gruyere cheese (use any cheese you like)

Preheat the oven to 400. Spray an 8X8 baking dish with cooking spray and set aside. In a medium saute pan cook the bacon pieces over medium heat until browned. Remove to a paper towel lined plate to drain. Pour off all but 1 T. of the bacon fat then add the brussels sprouts and green onions to the pan. Saute over medium heat for 10 minutes or until lightly browned and a little crispy. 

Meanwhile, place the half & half, eggs, salt and pepper in a large bowl and whisk to combine. Add the cooked bacon, Gruyere cheese and brussels sprouts and stir to combine. Pour the mixture into the prepared baking dish and bake for 20-25 minutes or until the eggs are set in the middle and lightly browned. 

6 servings (214 calories each serving) according to my calculator on loseit.com

Whole Grain Mustard and Tarragon Chicken

It's time for an installment of what I am naming “Casual Gourmet” cuisine here at Shel's Kitchen: so easy you can make on a weeknight schedule, but fancy enough for weekend company. One of my favorite things to make in the crock pot is bone-in, skin-off chicken thighs. I buy the economical family pack of thighs, remove the skin myself then cook them in the crock pot with a sweet and tangy sauce. The chicken thighs practically fall apart as you spoon them onto the serving platter, making eating them a snap; just shred the meat right off the bone! In this case, the sauce consists of two kinds of mustard, honey, and tarragon, a lesser used herb. Mustard is something I have A LOT of in my fridge. In fact, we always tend to have 6-8 different varieties on hand. It lends so much flavor in a snap, and is the perfect tangy addition to anything from tuna salad to barbecue sauce, salad dressing to roasted potatoes to glazes..well, you get my drift. Everything is better with mustard! Okay, maybe not brownies (hmm…) but you get my point. To offset the tang of the mustard this recipe calls for a little bit of honey, but agave, maple syrup or even a little brown sugar would work too. The tarragon has a little bit of a licorice-y bitterness that works great here too. I am not a fan of licorice but I love tarragon. Give it a try, I know you'll like it. The very best part about this recipe is, it's only FIVE ingredients (not including salt & pepper) so you're hardly spending any time in the kitchen at all. Trust me: grab what you need for this easy-peasy entree along with some veggies and rice on the side, run through the express lane and cook this up. It's easy, it's fast to prep, and now you can go “casual gourmet” anytime.
 
Whole Grain Mustard and Tarragon Chicken (adapted from foodiecrush.com)


8 bone-in, skin-off chicken thighs
Salt and Pepper
2 T. whole grain mustard
2 T. Dijon mustard
2 T. honey (can use more if you like more sweetness)
1 T. dried tarragon

Place the chicken thighs in a 6 qt. crock pot that has been sprayed with cooking spray. Season with salt and pepper. In a small bowl whisk together the mustards, honey and tarragon until smooth. Pour over the chicken, cover and cook on low for 4-6 hours or on high for 2-4 hours.

8 servings (137 calories each serving) according to my calculator on loseit.com

Refried Bean Enchiladas

What's the old saying? Nothing soothes the soul like an ooey, gooey, cheesy enchilada. At least I think that's how the old saying goes. Okay, that's probably not how the old saying goes, nevertheless I'm still right about enchiladas. Really you could stuff almost anything inside a flour tortilla, douse it with enchilada sauce and melt some cheese on top and it would taste divine. That's why this is the perfect recipe for meat eaters or vegetarians! It's filling, hearty and the beans substitute as the meat keeping your menu both frugal and tasty all at the same time. If you are opting for the vegetarian option make sure you buy the refried beans that are marked, well, vegetarian. If you don't you'll probably be eating beans that are cooked in bacon fat. Not that there's anything wrong with that (unless you're a vegetarian). Anyhoot, pick the beans of your choice then mix them with a couple of spices and a wee bit of cheese, stuff the mixture into fajita sized flour tortillas, line them up in a pan and cover with canned (yet jazzed up) enchilada sauce. That's hardly cooking! It's really not cooking unless you're counting the bake time which the oven does for you. Here's a delicious, hearty meal which you barely even have to cook. So...no more excuses! Yes friends, my work here is done.
 
Refried Bean Enchiladas (adapted from ohsweetbasil.com)

1 (16 oz.) can vegetarian refried beans
1 1/2 t. cumin, divided
3/4 t. chili powder, divided
1/2 t. salt
1 c. shredded cheese, divided (cheddar, co/jack, whatever)
12 fajita sized flour tortillas
1 (10 oz.) can red enchilada sauce
1/4 c. sour cream

Preheat the oven to 350. Spray a 9X13 pan with cooking spray and set aside. In a medium bowl combine the beans, 1 t. cumin, 1/2 t. chili powder, salt and 
1/2 c. cheese and stir to combine. Divide the mixture evenly among the flour tortillas, roll, then line them up in the prepared pan. In a separate medium bowl combine the enchilada sauce, 1/2 t. cumin, 1/4 t. chili powder and sour cream and whisk to combine. Pour the mixture evenly over the enchiladas then cover with the remaining 1/2 c. cheese. Cover with foil and bake for 30 minutes then remove the foil and bake an additional 5 minutes.

12 servings (184 calories each serving) according to my calculator on loseit.com

Beer Balsamic Pork

Whenever there is a sale on pork loins I tend to pick up two or three and bank them in my freezer for easy future entrees. I love to slice them into pork chops (two pounds equals about 6 pork chops in my world), or just leave them whole, braising all day in the crock pot. This recipe starts with a super-simple rub which you could totally make ahead to rub down the pork roast the night before, then plunk it in the crock pot with the beer and balsamic before you leave for work the next morning. Alternatively, you could freeze it in a ziploc bag (marked with a sharpie of course) then when the right day comes, plunk in the crock pot, pour the beer and balsamic over it, then cook all day. If you go the frozen route just be sure to add extra cooking time. If you're away at work all day, throwing it in frozen might be a great option for you though! The combo of spicy pepper, sweet brown sugar and the tang and bitterness from the beer makes for a balanced depth of flavor. Feel free to use any beer you have on hand. I chose Tallgrass Zombie Monkey because the rich, dark chocolate notes plus the floral-y citrus finish of the beer make an excellent combo not only with the pork, but with my choice of side: Brussels Sprouts with Goat Cheese and Honey. Serve your pork on buns or straight up on the plate, drizzled with some of the delicious pan juices and dinner is served!

Beer Balsamic Pork (adapted from shewearsmanyhats.com)

1 (2 lb.) boneless pork loin
1 t. salt
1 t. pepper
1 t. garlic powder
1 t. oregano
2 T. brown sugar
12 oz. beer (I used Tallgrass Zombie Monkey)
2 T. balsamic vinegar

Place the pork loin in a 4 or 6 qt. crock pot that has been sprayed with cooking spray. In a small bowl stir together the salt, pepper, garlic powder, oregano and brown sugar then rub all over the pork. Pour the beer into the crock pot then drizzle the pork with the balsamic vinegar. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Shred with two forks and serve.

6 servings (188 calories each serving) according to my calculator on loseit.com

Grilled Chicken with Spinach and Pine Nut Pesto

School has started around here (for the most part), but grilling weather has not stopped! Nope, it's still perfect grilling weather (in fact, my husband will grill in ANY weather - including snow and ice!) so grilling around here never really stops. I love grilled boneless, skinless chicken breasts, and its versatility makes it a great choice any night of the week. Often boneless, skinless chicken breasts can easily result in a flavorless, dry piece of meat, but it doesn't have to be that way! This recipe elevates your boring chicken to a whole new level and with one of my favorite sauces...pesto! Pesto is so versatile; make it out of spinach, arugula, kale or even cilantro. Pesto...it's not just for basil anymore! This spinach pesto is super-mild but rich and creamy, so it's a great choice if you've never tried pesto before. In other good news, it can be whipped up in a jiffy in your food processor or blender. Just add all the ingredients but the olive oil, pulse for a few seconds then slowly stream in the olive oil and <boom> you are a pesto queen (or king)! Leftover pesto can be frozen for use at a later date, spread onto sandwiches, mixed into scrambled eggs, tossed with pasta or even used as a sauce for pizza. Explore the world of pesto! It really is a diverse sauce that will turn you into a kitchen rock star. Who doesn't want to be a rock star, right? Well, I don't (too much attention for me) but a kitchen rock star...well, I'll take that title any day!

Grilled Chicken with Spinach and Pine Nut Pesto (adapted from foodnetwork.com)

6 (6 oz.) boneless, skinless chicken breasts
1/3 c. plus 2 T. olive oil, divided
2 t. salt, divided
1 t. pepper, divided
 2 c. lightly packed baby spinach
1/4 c. pine nuts, toasted
Zest and juice of 1 lemon
1/3 c. grated Parmesan cheese

Drizzle the chicken breasts with 2 T. olive oil then season with 1 t. salt and 1/2 t. pepper. 

Heat a grill pan or outdoor grill over medium high heat (375-400 degrees). Add chicken to pan or grill and cook 6 minutes on each side or until the thickest part of the chicken is 165 degrees as measured with a meat thermometer.

In the meantime place the spinach, remaining 1 t. salt, remaining 1/2 t. pepper, pine nuts, lemon zest, lemon juice and Parmesan in a food processor or blender and pulse to combine. With the machine running, slowly drizzle in the olive oil. Scrape down the sides of the bowl or blender and pulse to combine one more time. Serve 1 T. of the pesto on top of each chicken breast (recipe makes about 1 c.).

6 servings (302 calories each serving) according to my calculator on loseit.com)
1 T. pesto is 66 calories 
I served this with a variation of my Mediterranean Farro Salad.

Greek Meatballs with Roasted Veggies and Lemon Quinoa

Who's ready for a Greek feast of epic proportions? Apparently I am, because I made these meatballs last weekend and I am ready to make them again; they are that good. I've mentioned previously recipes don't get repeated often around here, in order to make way for fresh blog posts for you and interesting food experiences for my family.  Not true of this dish, though; this baby is going to be an instant classic. Perfectly roasted meatballs (did you know you could roast meatballs? this changed my life) with spinach, feta, oregano and cumin, complimented by roasted zucchini, yellow squash, onion, red bell pepper and grape tomatoes, all mixed together with lemon quinoa. I know it sounds like a lot of work, but it's really not. Plus the flavor payoff is fantastic - it'll leave you wondering why you've been missing this all your life once you pop these babies into your mouth.

First let's talk meatballs. The secret to a good meatball is to use ground beef that is no leaner than 85% and to mix all the ingredients you are adding to the meat together BEFORE you add the meat. So many people plunk the meat into the bowl then add the other ingredients. Not advisable, friends. The reason being you want a tender, soft, pillowy meatball and chucking the ingredients on top of the meat before mixing requires even MORE mixing...and more mixing makes for tough meat. Next time you make meatballs (which is when you are making THESE) try it; I promise you'll notice a difference. Next let's talk about uniform sizing for meatballs. Growing up, my grandma always made spaghetti and meatballs by simply eye-balling the meatball size. I am not that brave. I want, nay NEED, to know that my meatballs are all the same exact size (I also straighten cans on the shelves at the grocery store, if we're talking OCD confessions). Anyway, I chose to use my cookie dough scoop for this application and it worked out fabulously. The other option is to use a food scale and make each meatball exactly two ounces. Enough with the OCD - let's move on to roasted veggies.

As I've said before, almost any vegetable is enhanced in flavor by roasting. Roasting brings out the natural sweetness and juices, and is the easiest way to extract flavor. So many people steam veggies, which I think is such a crime. You end up with limp, lifeless, uninspired veggies. Roast them, I promise you'll notice the difference.

Lastly, let's talk quinoa. I chose quinoa for this dish because I always have it on hand (thank you giant Costco bag) but other great options are couscous or even brown rice. The secret is cooking the starch of your choice to perfection then adding the juice of just one lemon at the end of the cooking time. Flavor explosion - and it only costs about twenty-five cents. Win.

Next time you're thinking Greek food (which is weekly for me) think of this dish. I promise it will make your life better, and have you saying OPA! in no time flat. Just try not to throw your plates all over the floor in your enthusiasm. Leave that to the pros.

Greek Meatballs with Roasted Veggies and Lemon Quinoa (adapted from thecreativebite.com)

For the meatballs:

2 c. fresh spinach
2 cloves garlic, minced
1 large egg
1/3 c. panko breadcrumbs
1/4 c. feta cheese, crumbled
1 T. dried oregano
1 t. cumin
1/2 t. onion powder
1 t. salt
1 1/2 lb. 85% lean ground beef

For the veggies and quinoa:

1 medium zucchini, halved lengthwise then sliced
1 medium yellow squash, halved lengthwise then sliced
1 medium red bell pepper, seeded and diced
1 pint cherry tomatoes
1 medium yellow onion, diced
1 1/2 T. olive oil, divided
1 1/4 t. salt, divided 1 pint cherry tomatoes
1/2 t. dried thyme
1/2 t. dried basil
1 c. quinoa
Juice of 1 lemon

For the meatballs:

Preheat the oven to 400. Spray a jelly roll pan with cooking spray and set aside. Place the spinach in a food processor and pulse until finely chopped. Transfer the spinach to a medium bowl and add the garlic, egg, breadcrumbs, feta, oregano, cumin, onion powder and salt. Whisk to combine. Add the ground beef to the bowl and mix until just combined. Use a 2" cookie dough scoop to measure out the meatballs and place them on the prepared pan. Set aside.

For the veggies and quinoa:

Prepare another jelly roll pan with cooking spray and set aside. In a large bowl combine the zucchini, yellow squash, red pepper, yellow onion, 1 T. olive oil, 1 t. salt, dried thyme and dried basil. In a medium bowl combine the cherry tomatoes, 1/2 T. olive oil and 1/4 t. salt. Toss to combine then set aside. Spread the veggies (excluding tomatoes) in an even layer on the prepared pan and place in the oven. Roast for 15 minutes then add the meatballs to the oven and continue roasting both the veggies and the meatballs for an additional 15 minutes. Remove the veggies from the oven (leaving the meatballs to continue roasting) and add the tomatoes. Return the pan to the oven and roast an additional 10 minutes. While the meatballs and veggies are roasting prepare the quinoa according to package directions. Once cooked, add the lemon juice and stir to combine. Combine the veggies with the quinoa. Serve the meatballs on a bed of the veggie and quinoa mixture.

6 servings (505 calories each serving) according to my calculator on loseit.com

Beer Braised Chicken with Tomatoes and Chiles

It's time for another installment of cooking with beer at Shel's Kitchen. Recently, I made this amazing and incredibly easy chicken dish in the crock pot. The formula is simple: just throw your favorite cuts of chicken in the crock pot (I used bone-in, skin-off thighs, but boneless, skinless breasts would work; a whole chicken cut up would work; all legs would work; don't worry - do what you like), season them up with a kickin' spice blend and add the goodies in the form of veggies. I cut up a yellow onion and two bell peppers, but to reduce prep you could totally buy the veggies frozen. Add canned tomatoes, chiles and a can of (good) beer and dinner has practically cooked itself!

Now the beer makes a big difference in this recipe. I used Tallgrass Brewing Company's 
8-Bit Pale Ale. It's a lighter, yet flavorful beer with notes of lemon, grapefruit and pineapple, which all compliment the Spanish flavors that are going on with the other ingredients. Serve this up with a side of brown rice and you've got a healthy, satisfying meal without a lot of fuss. Like I said earlier, it practically cooks itself. If you remember to turn on your crock pot, I mean. I've never had that happen to me..nope...never...I NEVER forget to plug in the crock pot...

Beer Braised Chicken with Tomatoes and Chiles (very slightly adapted from halfbakedharvest.com)

1 medium yellow onion, diced
2 bell peppers, diced (red, yellow, green or orange)
12 oz. andouille sausage (I used Johnsonville andouille chicken sausage)
1 (15 oz.) can diced tomatoes
1 (4 oz.) can diced green chiles
2 T. hot sauce (I used Frank's Red Hot)
1 T. chili powder
1 t. smoked paprika
2 t. dried thyme
2 t. salt
1/2 t. pepper
8 bone in, skin off chicken thighs (or cut of your choice)
1 (12 oz.) beer (I used Tallgrass Brewing Company's 8-Bit Pale Ale)

Spray a 6 qt. crock pot with cooking spray. Place the onion, bell peppers, sausage, diced tomatoes, green chiles, hot sauce, chili powder, smoked paprika, thyme, salt and pepper in the crock and stir to combine. Add the chicken to the crock along with the beer and make sure the chicken is submerged in the liquid. Cover and cook on low for 6-8 hours or on high for 2-4 hours. Serve over rice if desired.

8 servings (248 calories each serving) according to my calculator on loseit.com

Honey Lemon Chicken

Last week I had my friend Cori (affectionately known as "Coco" around here) and her kids over for a play date and lunch. It was raining cats and dogs that morning so two moms who expected their kids to be able to play outside for a while were cooped up inside with four kids all morning. If you're a mom you understand this scenario because you never know how these things are going to go. Will they be "bored"? Will they get sick of each other and start fighting? Will the big ones pick on the little ones (or vice versa)? This particular day turned out fabulous and everyone was on their best behavior! As promised I made Cori lunch so while the kids ate pizza I whipped up this little ditty along with Sesame Garlic Ginger Green Beans which will make their appearance on the blog next week. This was super easy to whip up in a flash because I had already marinated my chicken and prepared the honey lemon sauce ahead of time. All I had to do was saute the chicken, add the sauce, steam some rice and saute green beans. Sounds like a lot but it's really not when you prep ahead. You can't prep for things like rain to dash your hopes of playing outside but you can prep lunch ahead and that's enough to make any play date a win!

Honey Lemon Chicken (adapted from gimmesomeoven.com)

2 lb. boneless, skinless chicken breasts, cut into bite sized pieces
3 T. low sodium soy sauce
2 T. rice wine vinegar
1 t. salt
1/2 t. pepper
1 1/2 t. olive oil
3/4 c. chicken broth
1/4 c. freshly squeezed lemon juice
3 T. honey
2 T. cornstarch
1/4 t. ground ginger
1/2 t. crushed red pepper
Brown or white rice for serving, if desired

Place the chicken pieces in a quart sized ziploc bag and add the soy sauce, vinegar, salt and pepper. Seal the bag and squish it around to distribute the seasonings. Allow to marinate in the fridge for at least 1 hour or overnight (I marinated mine the night before). Heat the olive oil in a large skillet over medium high heat and add the chicken (including marinade) to the pan. Saute the chicken, stirring occasionally, until the chicken is cooked through and lightly browned, about 7-10 minutes. While the chicken is cooking whisk the chicken broth, lemon juice, honey, cornstarch, ginger and red pepper together in a medium bowl. Once the chicken is cooked add the sauce to the pan and allow to continue cooking over medium heat until the sauce is heated through and slightly thickened, about 3-t minutes more. Serve over rice if desired.

6 servings (236 calories each serving excluding rice) according to my calculator on loseit.com

Cheesy Crustless Quiche with Bacon

Last weekend my in-laws were in town to celebrate their 45th wedding anniversary. It was a fun weekend with them, my sister-in-law and her husband. We hung out, talked, ate (too much) food and just generally enjoyed being together. On Saturday morning I made brunch: quiche, fruit salad and cinnamon roll cake. My mom used to make this quiche recipe when I was growing up and we also used it for a bridesmaid's brunch before my wedding. It's quite simple to make because you just brown up some bacon (which you can do the night before) then mix everything together and bake it. I doubled the recipe to make a 9x13 pan since we had a larger group to feed, but the recipe I'm sharing today is for a regular 9" pie plate. Like my in-law's marriage, this recipe has stood the test of time and will continue to be a family favorite for many generations to come!

Cheesy Crustless Quiche with Bacon

1 (8 oz.) package light cream cheese, softened
1/2 c. grated cheddar cheese
5 large eggs, well beaten
1 1/4 c. fat free half and half
1/4 t. onion powder
1/2 t. pepper
1/2 t. salt
1/2 c. panko breadcrumbs
2 t. melted butter
1/2 lb. bacon, chopped into pieces and sauteed until browned then drained

Preheat the oven to 375. Spray a 9" pie plate with cooking spray and set aside. In a large bowl stir together the cream cheese and cheddar until the cream cheese is smooth and the cheddar is incorporated into the cream cheese. Add the eggs, half and half, onion powder, pepper, salt, breadcrumbs, butter and bacon and stir to combine. Pour into the prepared pie plate and bake for 30-35 minutes or until the quiche is set and lightly browned. Allow to sit for 5 minutes before serving.

6 servings (257 calories each serving) according to my calculator on loseit.com

Sweet Chili Sesame Chicken

I love making take-out meals at home. In the days when I was newly married I would rush home after work to catch 30-Minute Meals with Rachael Ray on Food Network. This was during her rise to fame, when she was introducing catch phrases that are now part of our cooking vernacular (EVOO: extra virgin olive oil, Stoup: soup that is thicker than soup but thinner than stew, and my personal favorite, MYOTO: make your own take-out). I subconsciously latched on to that concept, and it’s changed how my family eats; for example, in the last 14 years we’ve rarely eaten at a Chinese restaurant or ordered take-out. I still love going out for Chinese food - the egg rolls! Hot and sour soup! Sometimes, though, it's a smarter choice to enjoy those same meals at home to skip extra calories and MSG. Here’s a recipe for just such an occasion. Like most stir-fry recipes, this comes together super fast, so it’s best to have your components lined up, ready to go. I let the chicken marinate while preparing the sauce and prepping the veggies, but you could certainly prep the night before or in the morning, then whip it up after work or baseball practice. Trust Shel, this comes together faster than the delivery guy can reach your doorstep, while you know exactly what ingredients went into it (including the secret ingredient: love). That's a take-out win for sure (fortune cookie not included).

Sweet Chili Sesame Chicken (adapted from loveandoliveoil.com)

For the chicken marinade:

1 T. low sodium soy sauce
1 T. cornstarch
1 egg white
1 t. sesame oil 
1 1/2 lb. boneless, skinless chicken breast, thinly sliced

For the sauce:

2 T. low sodium soy sauce
2 t. cornstarch
1/2 c. sweet chili sauce (I used Taste of Thai brand)
2 t. sesame oil
1/2 t. ground ginger
1 garlic clove, minced

For cooking:

2 (.75 oz.) jars sesame seeds (about 1/2 c.)
2 t. sesame oil
3 medium carrots, peeled and sliced
8 oz. snow peas
White or brown rice for serving, if desired

For the chicken marinade:

In a medium bowl whisk together the soy sauce, cornstarch, egg white and sesame oil. Add the chicken to the bowl and allow to marinate for 15 minutes while you prep the sauce and veggies.

For the sauce:

In a medium bowl whisk together the soy sauce, cornstarch, sweet chili sauce, sesame oil, ginger and garlic and set aside.

For cooking:

Place the sesame seeds in a shallow dish (such as a pie plate). After the 15 minute marinating time is up remove the chicken from the marinade, shaking off as much of the liquid as possible. Place the chicken in the sesame seeds and toss to coat the chicken. Heat the sesame oil in a large skillet over medium high heat and stir fry, stirring occasionally, until the chicken is cooked through and the sesame seeds are browned. Remove the chicken to a plate. Add the carrots and snow peas to the pan and stir fry for 2 minutes, stirring occasionally. Add the chicken back to the pan then add the sauce and simmer for 2 more minutes. Serve immediately over rice, if desired.

5 servings (373 calories each serving excluding rice) according to my calculator on loseit.com

Chicken and Asparagus Lemon Stir Fry

School's...out...for summer! If you're a stay-at-home mom like me, that means you have these blessings called 'children' with you all day. Which works out well and fine as long as everyone gets along all day, plays together nicely and never gets bored - am I right? I don't know what kind of weird, parallel universe you're living in, but if this scenario works for you I will say you are either a) not paying attention, b) your kids are robots, or c) you are the next candidate for mother of the year (in which case we probably can't be friends anymore). If you're anything like me, getting out of the house to do something every day is essential to your sanity. This could mean a trip to the park, the library or even <shudders> the grocery store! Next time you've been relegated to the store with the kids I implore you to pick up the items needed for this quick and easy stir-fry dish. Not only can you get dinner on the table after a long day of wrangling kids, there is no guilt attached to this dish! My chicken and asparagus sauteed with a light and refreshing sauce of freshly-squeezed (please) lemon juice and low sodium soy sauce will save your sanity this summer! Okay, I shouldn't promise it will necessarily save your sanity, but you will get a nice dinner out of the deal (if the kids aren't fighting at the dinner table). If they are, you have my permission to make empty threats and send them to their rooms. Enjoy your summer and try to stay sane. One stir-fry at a time.


Chicken and Asparagus Lemon Stir Fry (adapted from skinnytaste.com)

1 T. olive oil, divided
1 bunch asparagus, woody end trimmed then cut into 1" pieces
1 1/2 lb. boneless, skinless chicken breasts cut into thin strips
1 t. salt
1/2 t. pepper
1/4 c. reduced sodium soy sauce
1/4 c. freshly squeezed lemon juice
6 cloves garlic, minced
1 1/2 t. ground ginger
1 c. white rice, cooked according to package directions (for serving)

Place 1 1/2 t. of the olive oil in a large skillet over medium heat and add the asparagus. Stir fry the asparagus for 2 minutes then remove to a plate. Add the remaining 1 1/2 t. olive oil to the pan and add the chicken. Saute the chicken for 5-7 minutes or until cooked through. Add the asparagus back to the pan then add the salt, pepper, soy sauce, lemon juice, garlic and ginger. Cook and stir an additional 3 minutes then serve over rice.

4 servings (421 calories each serving) according to my calculator on loseit.com)

Molasses Stout-Glazed Salmon

Several times a year we visit dear friends in Omaha where our weekend is spent catching up on life, watching TV and movies, letting the kids play (i.e. run around like crazy people, taking the occasional head count as needed) and eating. In fact, my friend Amber and I spend a LOT of time planning our menus to maximize eating potential. To give you an idea of just how serious we are about the food, we started menu planning three weeks before our last visit. That's dedication, baby. We have had some memorable meals around their table, always a sumptuous collaboration between Amber and I. Case in point, this salmon dish. In an effort to incorporate more beer into my cooking repertoire (my doctor says I need more hops in my diet) I knew this recipe was a winner the moment I laid eyes on it. Salmon is broiled with a super simple glaze of stout beer (I used Tallgrass Buffalo Sweat), molasses and spices including smoked paprika for, well, a smoky flavor. When I found out Amber was game, we decided on two sides to go along with it: mashed cauliflower and a version of these jazzed up green beans. This was our dinner Friday night after arriving in what I like to call our "Oma-home" and it was just the thing we needed to start off our weekend of eating (and eating, and eating). Good friends, delicious food and plenty of laughs. There's no place like my Oma-home away from home and on days I wish I could click my ruby slippers together and be there I think back on our meals together and smile, knowing our next visit is just around the corner.

Molasses Stout-Glazed Salmon (adapted from thebeeroness.com)

1 T. olive oil

1 large shallot, minced

2 T. reduced sodium soy sauce

1/3 c. stout beer

2 T. molasses

1/4 t. smoked paprika

1/4 t. chili powder

1/4 t. onion powder

6 (4 oz.) salmon fillets

Salt and pepper

Place the oven rack on the top rung then preheat the broiler to high. Heat the olive oil in a medium skillet over medium heat then add the shallots and cook, stirring occasionally, until the shallots have softened, about 3-5 minutes. Add the soy sauce, beer, molasses, smoked paprika, chili powder and onion powder. Bring to a boil, stirring occasionally until slightly thickened, about 5 minutes. Line a baking sheet with foil, spray with cooking spray and place the salmon on the baking sheet. Season the salmon with salt and pepper then brush the glaze on each piece, distributing evenly and using all the glaze. Broil for 5 minutes or until fish flakes easily with a fork. Serve immediately.

6 servings (165 calories each serving) according to my calculator on loseit.com

Braised Lamb

A few times a year I make lamb, one of those times being Easter Sunday. I have done it for so many years now, it's almost obligatory. In fact, last year when I tried to change it up and make salmon for Easter, my husband and my friend Rich, who always joins us for Easter with his girls, all gave me a shocked "you're kidding, right Shel” stare? This year I offered salmon for Easter just to irritate them and they didn't even respond, just kept right on talking like I wasn't even there. Alright boys, lamb it is! I am convinced that no matter how much lamb I prepare, it would almost all be gone by the end of our dinner. It's that good and that easy and it's made in the crock pot! This year I put it in the slowest slow cooker I have, letting it simmer away all night and the next morning while we were at church. The result was lamb that literally fell apart as I took it out of the crock pot. I put it on a big platter, shredded that bad boy up and poured some of the drippings on top. I served it with roasted asparagus and quinoa tabbouleh (a fresh counterpoint). Lamb also pairs well with a wider variety of wines than most proteins, as if you could really go wrong in the wine department anyway. So give lamb a try; I promise it's not scary and satisfies your red meat craving with a little game-y twinge thrown in.

Braised Lamb

1 (3-4 lb.) boneless leg of lamb
Salt and Pepper
4 sprigs fresh rosemary, leaves removed from stem and minced
6 cloves garlic, minced
1 large lemon, zested and juiced

Place the lamb in a 6 qt. crock pot and season liberally with salt and pepper. Combine the minced rosemary, garlic and lemon zest in a small bowl then rub all over the lamb. Pour the lemon juice over the lamb, cover and cook on low for 6-8 hours or on high for 2-4 hours. Shred with two forks and serve.

14 servings (381 calories each serving) according to my calculator on loseit.com

Creamy Indian Cashew Chicken

I think it's well-established that my love of cashew chicken knows no bounds. If you don't know what I'm talking about, check out this recipe for Cashew Chicken or this recipe for Crock Pot Cashew Chicken. So why am I posting another recipe for cashew chicken? This recipe is nothing like those other two, but still delicious: for starters, there's the sauce. When you order cashew chicken at a Chinese restaurant, it's usually chicken sauteed with veggies, drenched in brown sauce and garnished with cashews at the end. As evidenced by the other two recipes I've shared, there is nothing wrong with that scenario. This recipe, which has a distinct Indian flair, starts with an amazing sauce that you can whip up in your food processor, then heat for a few minutes on your stove before adding the other ingredients that all cook right there in the sauce! That's right, they all cook IN the sauce, soaking up the flavor as they simmer away. The other obvious reason to love this recipe is it packs protein and veggies all in one dish. Add a bed of steamed rice and you have dinner. Save that old recipe for cashew chicken for another day and try this new twist. I know you'll like it just as much as I did.

Creamy Indian Cashew Chicken (adapted from bevcooks.com)

1 small white onion, peeled and quartered
4 cloves garlic
1 t. ground ginger
2 T. tomato paste
1 1/2 T. garam masala
2 T. freshly squeezed lemon juice
1/4 c. plain yogurt
1/2 t. cinnamon
1 t. chili powder
1/2 c. cashews, plus more for garnish if desired
1 T. olive oil
1 1/2 lb. boneless, skinless chicken breast, sliced
1 large red bell pepper, seeded and sliced
1 1/2 t. salt
1/2 t. pepper 1 c. frozen edamame (could also use frozen peas)
2 green onions, sliced
1 1/2 c. basmati or white rice, cooked according to package directions
1/4 c. cilantro, chopped

Place the onion in a food processor and whiz it up until it becomes a paste. Add the garlic, ginger, tomato paste, garam masala, lemon juice, yogurt, cinnamon, chili powder and 1/2 c. cashews then turn the food processor on and run until the ingredients are blended together into a thick sauce. Scrape down the sides if necessary and pulse to finish combining. 

In a large skillet heat the olive oil over medium heat and add the cashew sauce. Allow to cook for 1-2 minutes until it becomes fragrant. Add the chicken, bell pepper, salt and pepper, cover and cook on medium low for 10-15 minutes until the chicken is cooked through, stirring occasionally. Add the edamame and green onions and simmer another 5 minutes. Serve over rice garnished with cilantro and extra cashews, if desired.

6 servings (440 calories each serving) according to my calculator on loseit.com

Queso Taco Pasta Bake

In exactly one week it will be Cinco de Mayo. At my house any day could be Cinco de Mayo because of how much we love Mexican food. Really, it's just another great excuse to eat dishes like tacos, enchiladas, tostadas and burritos. In this case, my love for Mexican flavors is combined with another favorite...pasta! This is not just any old cheese sauce either. If you love queso dip at the beginning of the meal you are gonna love this creamy, cheesy, decadent tasting pasta. You will also thank your estrellas afortunadas that it is surprisingly low cal (for pasta, anyway) thanks to the use of ground turkey instead of beef and a chicken broth-based sauce. A full meal in one dish, this will satisfy your cravings and fill your belly on Cinco de Mayo, or any other day.

Queso Taco Pasta Bake (adapted from picky-palate.com)

4 T. unsalted butter
1/4 c. all purpose flour
1 1/2 t. salt, divided
1 t. pepper, divided
1 (15 oz.) can reduced sodium chicken broth
1/2 c. salsa (I used Herdez mild)
2 c. shredded Velveeta queso blanco cheese, divided
1 T. olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
19 oz. ground turkey (I used 93/7)
1 (10 oz.) can Rotel tomatoes
1 T. cumin
Juice of 1 lime
1 lb. penne pasta (or other short pasta of your choice)

Preheat the oven to 350. Spray a 9X13 baking dish with cooking spray and set aside. In a medium saucepan melt the butter over medium heat then whisk in the flour, 1/2 t. salt and 1/2 t. pepper. Cook, whisking constantly, for about 30 seconds. Slowly whisk in the chicken broth until smooth. Increase the heat to high and whisk constantly until thickened. Add the salsa and 1 1/2 c. of the cheese. Turn off the heat and stir until the cheese is melted. Set aside.

Heat the olive oil in a medium skillet over medium heat and add the onion. Saute, stirring occasionally, for 5-10 minutes until the onion is softened. Add the garlic and continue cooking for 1 minute more. Add the turkey, remaining 1 t. salt and remaining 1/2 t. pepper and cook, breaking up the meat until it is cooked through. Add the Rotel, cumin and lime juice and stir to combine.

Meanwhile, cook the pasta according to the package directions, drain and return to the pot. Add the cheese sauce and ground turkey to the pot with the pasta and stir until well combined. Pour the mixture into the prepared baking dish and top with remaining 1/2 c. cheese. Cover with foil and bake for 25 minutes. Remove the foil and bake an additional 5 minutes. Allow to sit for 5-10 minutes before serving.

8 servings (480 calories each serving) according to my calculator on loseit.com

Penne with Pork Ragu

This seems to be one of those "spring" weeks in Kansas City where you wonder where spring has gone. You know the drill: beautiful 70 degree weather pretty consistently for the past couple of weeks, trees blooming, bunnies in the yard, followed by a week-long forecast of highs in the 50s and low 60s with clouds and rain. It's enough to make you retreat to your sweatshirt and wooly socks, with a big, steamy bowl of pasta for dinner, while curled up on the couch with your favorite fleece blanket on your lap…if you're into that sort of thing. I am definitely into that sort of thing. With that in mind, I give you this recipe for Penne with Pork Ragu - a last hurrah to winter and all things cozy before the spring actually starts. Because it will actually start. And while I'm looking forward to all things grilled, farmers markets, chilled sauvignon blanc and popsicles there comes a time when I long for these cozy dishes again. It's one of my favorite things about living in a part of the country that experiences all four seasons, sometimes in random order.

Penne with Pork Ragu (adapted from foodnetwork.com)

3 lb. pork loin, trimmed of fat
1 1/2 t. salt
1/2 t. pepper
1/2 t. dried thyme
1 t. dried rosemary
1 bay leaf
2 large yellow onions, diced
5 cloves garlic, minced
1 c. low sodium chicken broth
1 (28 oz.) can crushed tomatoes
1 (3") Parmesan cheese rind (if you don't have a Parmesan cheese rind just add 1/4 c. grated Parmesan cheese)
1/2 t. crushed red pepper 
1 lb. penne pasta
Additional grated Parmesan cheese for serving, if desired

Season the pork with the salt, pepper, thyme and rosemary then place in a 4 or 6 qt. slow cooker that has been sprayed with cooking spray. Add the bay leaf, onion, garlic, chicken broth, tomatoes, Parmesan rind and crushed red pepper. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Shred the pork with two forks. When ready to serve cook the pasta according to the package directions then add the the crock pot with the pork ragu. Stir to combine and serve in bowls with an extra sprinkling of Parmesan if desired.

9 servings (382 calories each serving) according to my calculator on loseit.com

Lemon Chicken Teriyaki Rice Bowl

When I'm busy there's something about a light, refreshing, quick and easy dinner that can propel me right into the evening hours, giving me the strength to work on my third grade animal project. Wait, did I say my third grade animal project? Yes, I'm sure I did, and yes I'm sure that's what I mean. You know the deal, the poster should include the following: title including animal's name, pictures of the animal, facts about the animal etc. The only problem is, your nine-year-old is not capable of doing internet research on his own, downloading pictures to Costco to then be printed, nor can he drive himself to Costco to pick up the pictures. Nope, it's all you, baby. Forgive me but I feel like I've already done this third grade thing several years ago. It's like winning a prize you didn't really want - what's behind door number three? A life-consuming poster board! I am convinced that my mom is sitting over at her house reading this and laughing right now, because she can identify with this feeling. Years ago she had to repeat the third grade three separate times with myself and both my sisters. My son and I have spent the last several days gathering the supplies needed to accomplish this monumental task, and tonight and over the next couple nights we are going to knock this puppy out. That necessitates a dinner option that won't keep me in the kitchen very long. That's where this rice bowl comes in (stay with me, we'll get to the recipe eventually)! Just make a lemon-y and sweet sauce to pour over cooked chicken and broccoli (or whatever vegetable you prefer), serve over rice and you’ve got a delicious dinner in no time. Now if I could just get my third grader to understand the importance of cutting things straight and pasting them on the poster board neatly...

Lemon Chicken Teriyaki Rice Bowl (adapted from Cooking Light, January/February 2015)

1/4 c. low sodium soy sauce
1 t. cornstarch
4 T. brown sugar
2 T. plus 2 t. rice wine vinegar
2 T. freshly squeezed lemon juice
1 T. olive oil, divided
2 lb. boneless, skinless chicken breast, cut into bite sized pieces
1/2 t. salt
1/4 t. pepper
1 lb. broccoli florets, cut into bite sized pieces
2 2/3 c. instant brown rice, cooked according to package directions

In a medium bowl whisk together the soy sauce, cornstarch, brown sugar, vinegar and lemon juice then set aside. In a large skillet heat 1 1/2 t. of the olive oil over medium high heat and add the chicken breast pieces. Season with salt and pepper and saute, stirring occasionally, until the chicken pieces are cooked through and lightly browned. Remove the chicken to a plate and set aside. Heat the remaining 1 1/2 t. olive oil in the same skillet and add the broccoli. Saute, stirring occasionally, until the broccoli is crisp tender, about 3-5 minutes. Add the chicken and sauce to the pan and heat the sauce through, allowing it to thicken slightly, about 3-5 minutes. Serve over brown rice.

8 servings (294 calories each serving) according to my calculator on loseit.com

Chipotle Honey Lime Pork

Longtime Shel’s Kitchen followers might remember this recipe for Honey Lime Chicken Tacos, which has been one of the most popular recipes I've posted. I’ve got a tasty variation on these familiar flavors that I think you’ll love just as much. This recipe uses pork for the protein and adds a little heat from chipotle peppers. It is an excellent way to introduce chile peppers into your cooking if you have never tried before. They awaken your tastebuds with a spark of heat and smokiness, but honey counteracts the heat, avoiding overpowering the other flavors. The lime juice adds the perfect amount of tang and zip needed to cut through the honey, preventing the dish from being too sweet as well. Adaptable to your tastes, chile-heads can add more chipotle for heat, while the spice-sensitive may opt for additional sweetness by using more honey. Tortilla-less, it will pair well alongside Elote (Mexican Corn), or use as filling for tacos, taquitos or enchiladas. It’s easy and versatile; a welcome addition to your “Taco Tuesday” repertoire.

Chipotle Honey Lime Pork (adapted from tideandthyme.com)

2 lb. pork loin, trimmed of fat
1 t. salt
1/2 c. freshly squeezed lime juice
2 T. honey
4 garlic cloves, minced
2 chipotle peppers in adobo, minced
1/4 c. fresh cilantro, chopped

Place the pork loin in a 4 qt. slow cooker that has been sprayed with cooking spray and season with salt. In a medium bowl whisk together the lime juice, honey, garlic and chipotle peppers then pour over the pork. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Shred with two forks and garnish with cilantro.

6 servings (175 calories each serving) according to my calculator on loseit.com