‘Dinner’ Articles at Sweetnicks, Page 2

Recipe: Cheeseburger Salad

April 18, 2016 · Meat and Poultry, Narrative

What do you do when you are eating low carb, but a cheeseburger craving hits? Cheeseburger Salad, of course! All the taste without the guilt.

I could never be a vegetarian.

I just love a juicy, medium rare cheeseburger way too much.

I don’t indulge in them quite as often as I’d like though, because I keep carbs to a minimum and without the bun … well … it’s just not the same.

But last week I did a little out-of-the-box thinking and came up with the next best thing … Cheeseburger Salad.

If you close your eyes and dig in, it almost tastes like you’re eating a cheeseburger.

Almost.

Nice tender meat, the juicy tang from ketchup and mustard, a little bite from the pickle, a crunch from the onion … all the flavors you crave from a juicy burger and you can skip the side of guilt.

That’s my kind of meal.

And better still? It was kid-approved.

This recipe is very forgiving … use ground turkey instead of beef .. make a Mexican version and use Pepper Jack cheese on top and add some salsa. You can totally play around with the flavors without messing anything up, and it’s so quick and easy to make, it makes for a perfect weeknight meal when time is tight.

Dig in.

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Recipe: Caribbean Asian Fusion Steak

February 1, 2016 · Meat and Poultry, Narrative

A steak recipe that is uber simple to make and renders each bite tender and bursting with flavor.

My kids don’t love steak.

Sometimes I wonder if we’re related.

And then I remember the combined 29 hours of labor, and know that we most definitely are.

If I don’t call it steak, they like it somewhat better.

But it’s a roll of the dice. Sometimes they gobble it up and sometimes they ask for leftovers.

Weirdos.

Despite all that, I still make it.

Because every now and again, my body is craving red meat.

Which is way better than when it is craving chocolate.

KWIM?

Skirt steak is one of the easiest cuts to cook because as long as you pay attention to it while it’s cooking, you can’t screw it up.

As in: don’t walk away from it, because it cooks faster than other cuts.

I make a million different marinades for it, just to make it all the more flavorful and juicy.

Which are totally words I want associated with my steak dinner.

Flavorful.

Juicy.

For this version, I threw together a hybrid of ingredients I had on hand to meld a little bit of Caribbean and Asian influences together, and then let it marinate and do its thing in the refrigerator for two days.

If I’m being completely honest, the second day of marinating was purely by accident. I forgot we had a Girl Scout meeting and dinner, so it had extra time in the fridge. Which just makes it even more tender. I would marinate the steak for at least a few hours, but up to two days.

Make it. It was super tender and packed with flavor the night we ate it … and even several days later when I heated up the leftovers for lunch. Pair it with a salad and some seasonal roasted or grilled vegetables, and you have a nice easy and healthy meal.

Hungry for more skirt steak recipes?
This old favorite features the saltiness of anchovies and the zip of lime – delish.
And although this recipe sadly doesn’t feature an accompanying photo (what the what?!), it’s totally worth making … and I’m putting it on my list for this weekend, just so I can snap a shot of it.

Have a favorite skirt steak recipe of your own? I’d love to hear about it.

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Recipe: Mozzarella Stuffed Turkey Meatballs

December 16, 2015 · Clean Eating

Tired of the same old, same old meatballs? These tender turkey meatballs with a surprise burst of mozzarella inside are just what you need to break out of your rut.

For the most part, over the past four or five years, I have tried to steer clear of carbs (except whole grain) and focus my attention on vegetables and protein.

It’s just better.

I do better, and I feel better.

Except for the occasional slip into tortellini.

So because I avoid carbs, it means I am always on the look-out for a new way to eat protein.

Let’s be real. There are only so many days you can eat grilled chicken.

So when I spied this recipe for Mozzarella Stuffed Turkey Meatballs, the ingredients quickly went on my grocery list and they got made the very next day.

The recipe comes from Rehabilitated Fat Boy, someone I originally discovered on Instagram early last year. He eats low carb and clean, and has cooked his way to a 115 pound weight loss.

I love his recipes because while they are all “clean eating” recipes, they are also simple, delicious, and don’t require any crazy ingredients. Which is pretty much my favorite kind of recipe, and this one is no exception.

You can make these, start to finish, in under 45 minutes, and they bridge that special gap between simple and fancy. The meatballs are baked, and then dunked into tomato sauce, which keeps them super tender, and the soft cheese when you bite into them is a nice surprise.

Needless to say, my kids devoured them. They loved the mozzarella insides. You could certainly serve these on a plate of pasta, but I made zucchini noodles. Because, you know, low carb. The zoodles didn’t thrill Nick, but he ate them.

So, #winning.

*I followed the recipe, but inside of using mozzarella sticks, I used the little balls from Bel Gioioso. Those little pearls, halved, were the perfect thing to stuff inside the meatballs, and they taste a heckuva lot better than mozzarella sticks.

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Recipe: Cheese Stuffed Chicken

November 10, 2015 · Meat and Poultry, Narrative

An easy-to-make cheese stuffed chicken breast is a delicious weeknight meal when you want something a little nicer than heat-and-eat.

I probably go “all out” for our dinners maybe twice a week. The other five days vacillate between simpler meals, leftovers, and breakfast for dinner (an across-the-board favorite).

Because, let’s be honest, some nights, you have more time or energy than others.

I know that’s the case in our home.

This cheesy baked stuffed chicken represents one of our “all out” meals last week. Although it looks reasonably fancy, and would do well if you’re having company over, it also has the unique pleasure of being really simple to make.

Bonus points for using ingredients that you might just have on hand.

Chicken breasts are pounded flat and stuffed with Cabot cheddar cheese and cream cheese.

Dunked in a bit of milk.

Rolled in some flavorful breadcrumbs.

And topped with melted garlic butter.

Bake in the oven for about half an hour.

Could it be any simpler?

The chicken is super moist and tender because it’s not cooked in the oven long enough to dry it out, and nearly every bite is bursting with cheesy goodness. And let’s not forget that buttery garlic drizzle on top. I mean, C’MON. Rounded out with a tray of roasted vegetables, and you have a delicious meal to share with your family that you can feel good about serving.

Which is pretty much my favorite kind of meal.

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Recipe: Vegetarian Zucchini Fritters

September 30, 2015 · Narrative

These cute little zucchini fritters are a delicious way to get those servings of green vegetables in.

I’m of the school of thought that you can put most things in a fritter and it can taste good. I’m of the same school of thought that vegetable fritters are a good way to get kids to eat vegetables. They look slightly less icky this way. If you’re a seven year old.

So there’s that.

And so it was with these fritters and an evening that my kids ate zucchini.

#winning

I also feel like zucchini is kind of like cauliflower. It doesn’t really have an overwhelming taste on its own, so is more ~~easy to hide~~ palatable, which makes it a little more kid-friendly if your kids give vegetables the side eye.

This is also a super forgiving recipe. It would be just as awesome with a little shredded carrot added in, or even potatoes. I served them alongside steak on one night, and grilled chicken the next. Put a runny egg on it and you have a perfect light dinner or lunch all by itself. A friend suggested having them with a yogurt dipping sauce.

However you serve them, you can’t go wrong.

Hungry for more fritter recipes?
Clearly I’m always thinking about a runny egg, because I put one on these Sweet and Spicy Sweet Potato Fritters.
Broccoli Parmesan Fritters are seriously amazing morsels, and kid-approved, even by the admitted broccoli haters at the table.
These Zucchini and Sweet Potato Fritters were another delicious twist.
Cauliflower Fritters. Kind of like a latke, but kind of not.

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Recipe: Peanut Chicken and Udon Noodles {30 Minute Dinner}

September 21, 2015 · Narrative

A crunch from the crisp carrots, a savory peanut sauce, and organic udon noodles … and dinner in under 30 minutes. Let’s eat!

When it comes to savory dishes that use peanut butter, the taste can quickly become overwhelming in a “no way, too much, can’t eat it” kind of way.

Which is why I don’t make them that often.

I don’t want to be disappointed.

Although because I love the occasional peanut butter dish, glutton for punishment or not, I thought I give this a whirl.

And I’m glad I did.

A perfect light meal (or a few days’ worth of lunches), making quick use of a delicious sauce, rotisserie chicken, and udon noodles (which are totally my new favorite thing), this can be on your table in thirty minutes.

Perhaps less.

Knowing my kids are late adopters to the “peanut butter for dinner” crowd, while I was making this, I used the same rotisserie chicken and made them quesadillas.

Well, to be quite honest, Chicken and Cheese Quesadillas for Nick, and just plain Cheese for Madeline.

And I was STILL done in thirty minutes.

And that means a $5 rotisserie chicken from Costco went a really long way.

My dinner. Their dinner. Two lunches for me during the week. Tidbits for the animals that were stalking me. And I still have some chicken leftover, which I plan to mix with pesto and pasta for another dinner.

That, my friends, is a good deal.

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Recipe: Linguine with Green Olive Sauce and Zesty Breadcrumbs

September 9, 2015 · Narrative

A crowd-pleasing recipe that is quick enough to whip up on a weeknight and will keep ’em coming back for more.

Every once in awhile, I stumble upon a recipe that everyone in my little family approves of.

This is that.

(The sausage puffs last week were also that)

It doesn’t happen often.

Maybe one out of every eight recipes?

Give or take.

Sometimes I will deconstruct a recipe along the way, adding more of something for Nick, less of something for Madeline, to make it a crowd-pleaser.

But when I can just MAKE something and have everyone EAT IT?

That there is a good time.

And here we are.

This recipe originally appeared in the June issue of Bon Appetit magazine, and I love how quick and easy it is.

Thirty minutes start to finish.

Even with cats, dogs, and kids underfoot.

Because, life.

Pasta dishes, for the most part, are usually a homerun in the O’Malley household. And Nick LOVES green olives. I, for one, adored the bread crumbs.

And NO ONE knew they were eating anchovies.

Because, if you didn’t know, if you mash or cook anchovies, there is no fishy taste AT ALL. Mashing or cooking them just bring out their saltiness.

Trust me, because I hate anchovies.

Now that the homework, sports, cheer, scouts grind has started, recipes like this are exactly what you need in your back pocket. You can easily keep the ingredients stocked at all times and have a good, solid dinner on the table in half an hour.

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Recipe: Australian Style Sausage Puffs

September 3, 2015 · Narrative

Australian Style Sausage Puffs are a perfect dinner entree that are easy to make and check that “something different” box. Slice them smaller and you have a tasty appetizer.

Man, re-entry is hard.

But I bet I don’t have to tell you that.

The break was good.

And then it’s done.

Madeline is now in second grade, and Nick is in 8th, and my classes (nutrition this semester!) started up again this week too.

Between that, and life thrown in for good measure, it’s been harder to get back to this space, but this lovely recipe found me my way back.

My biggest struggle with dinner lately is finding something that all three of us like. Everyone has their little quirks, so you can imagine my excitement when we can all agree on a recipe.

::cue the angels’ chorus::

And this is that.

Australian Style Sausage Puffs.

Memories are a funny thing. Sometimes you can have absolutely no recollection of something, until it’s staring you in the face, and it all the sudden jogs a memory. I hope that makes sense. I know I had something like these sausage puffs as a kid when we lived in England, but I had forgotten all about it until I came across this recipe a few months ago.

And here we are, reliving fond memories, and relishing in the Clean Plate Club.

With minimal ingredients and even less fuss, these tasty babies will be on your dinner plate in forty-five minutes. Pair it with a side dish (I made yellow rice with green olives, one of Nick’s favorites), and you have a pretty awesome meal.

As I mentioned above, slice these smaller for appetizer portions, and since the recipe itself is pretty dummy-proof, feel free to play around with add-ins (Cheddar cheese, sauteed onions, different spices, the possibilities are endless).

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Recipe: Cauliflower Crust Veggie Pizza

July 28, 2015 · Narrative

Overloaded vegetable pizza that is carb free? Yep, yep. Right here.

When it comes to cauliflower crust pizza, been there, done that.

And after that recipe, which was good, you wouldn’t think I would need another.

And you would mostly be right.

Until I spied a picture for a new version in a recent issue of Cooking Light magazine.

You know how they say “a picture is worth a thousand words?”

They would be right, because I ended up making the recipe the next night.

The power of persuasion and all.

This recipe was very similar, but just different enough to yield a slightly new result. I’m not going to lie, it’s slightly time consuming, as is the one I originally made two years ago. The major difference between the two recipes is that this one from Cooking Light calls for baking the “riced” cauliflower before making your crusts. A teensy new step, but one that resulted in pizza that was … dare I say it … foldable. Not completely foldable like a traditional slice of pizza, but enough so that it was possible. And because of that slight difference, I think it’s worth having this recipe in your repertoire as well.

And besides, who can go wrong with all those loaded veggie toppings?

For that part, I added extra mushrooms (and skipped their suggested peppers), and the whole thing resulted in one delicious dinner.

It makes two decent size pizzas, so I had one for dinner, and had the second one for lunch the next day.

side note: it does lose a bit of its foldability and crispness the next day, but still tastes just as awesome.

If you’re avoiding (or going light) on carbs, or just want to take your pizza in a completely different direction, make this.

PS If you haven’t picked up the August issue of Cooking Light magazine, get it! Filled will all sorts of clean eating recipes, it’s my favorite issue in a long time.

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Recipe: Falafel Waffles (#putaneggonit)

July 21, 2015 · Narrative

Waffle makers are made for so much more than just plain waffles. How about a Falafel Waffle? Crispy and savory, and oh so good with a runny egg on top.

Continuing the trend of using my waffle maker for making everything but normal waffles, next up was a batch of Falafel Waffles. I’ve seen a few iterations of these and since one of our favorite local falafel places closed up shop a year or two ago, I’m always on the hunt for delicious falafel.

Even better when they come from my own kitchen.

And what I’m finding out from cooking more and more with my waffle maker?

That you can put pretty much anything in it and you can’t go wrong.

Mix up the batter, pour it in, and let the waffle maker do its thing.

Perfect for a quick beat-the-heat meal when you just can’t bear to turn on your oven.

Using many of the ingredients that are typically found in more traditional waffles, you can feel slightly better about eating these because they’re not fried (like their more common counterparts).

So win/win.

You can get all sorts of creative with toppings for falafel waffles, and certainly go the more typical route of hummus or tahini dressing, tomatoes, lettuce, and what have you, but I had an avocado begging to be used and then I thought … a runny egg. Of course.

I was making something else for the kids (an abbreviated version without the falafel waffle) when Nick wandered into the kitchen.

“What smells so amazing?”

Falafel waffles, wanna try?

I didn’t think he would, but he did, and then proceeded to eat an entire one.

Coming from a kid that won’t try a regular falafel, this is high praise indeed.

Let’s dig in.

Hungry for more “out of the box” waffle ideas?
Rainbow waffles make a fun dinner or a perfect sleepover breakfast. And heck, they’re just pretty to look at.
Pizza Waffles were a crowd pleaser, and got a huge thumbs up from the kids. No surprise there.
And for a unique breakfast alternative, give these Bacon, Egg, and Spinach Waffles a try.

Link to the waffle maker I use > here.

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Recipe: Cracklin’ Chicken

July 6, 2015 · Narrative

A healthy, super delicious two ingredient dinner that you can get on the table in fifteen minutes? YES, a thousand times yes.

When you find yourself making the same recipe twice in less than seven days, you know it’s a winner.

This is that.

I originally discovered it in the Nom Nom Paleo cookbook some months back, and finally got around to making it. I’m not even sure why it took me so long … oh, right. Too many recipes, not enough time. But now that I have, and again a second time, it is guaranteed to be in heavy rotation.

Because two ingredients (I’m not counting spices from your cabinet) and it’s both healthy AND delicious?

Yes, please.

Bonus points for being kid-approved.

And it fits so many eating plans … Whole30, Paleo, Primal, clean eating… everything except vegetarian. Natch.

It calls for cooking the chicken thighs in ghee. Ghee is something I’ve been cooking with since I did my first round of Whole30 some months back. It’s clarified butter, which means it is butter without the dairy. You can definitely make it on your own, but, for now, I’ve just been buying it at the Indian grocery store. It’s super cheap there.

The recipe suggests buying a splatter guard, and although I hate have extra items in my kitchen, after making it twice already, I think I’m going to add one to my wish list. It’s not terrible without it, it would just save a few minutes of extra clean-up from the splatter.

Because you’re pounding the chicken so it’s very flat, which allows for even cooking, this cooks up in nothing flat. The ghee gives the skin a nice extra crispy coating. Almost like fried chicken, but not.

I cut the skin off Nick’s pieces, because he’s in a I-don’t-like-chicken-skin-phase, which was fine because it made the dogs happy.

Skin weirdness notwithstanding, it’s a meal that we all can agree on and love.

Make it; you won’t be disappointed.

*last night, I served it with Baked Cheesy Cauliflower Tots and homemade mayo. Last week, as shown in the first photo, it was a side of zucchini noodles with Parmesan

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Recipe: Butter Roasted Broccoli

June 3, 2015 · Narrative

A simple and delicious way to eat broccoli? I am so there.

Last night I crawled into bed at 8 pm, and was fast asleep by 10.

That’s when you know something is wrong.

I didn’t know it at the time, but a migraine was brewing and landed in full force this morning.

Between the five days of rain, the barometric pressure, and life, I suppose I shouldn’t have been surprised, but it’s been awhile since one has knocked me off my feet.

And here we are.

Feeling slightly less like death now, and hanging in.

So broccoli.

Like the segue way?

When it comes to broccoli, I usually roast it (the kids’ favorite) or steam it (sometimes my favorite). Occasionally I’ll get creative with it (see broccomole), or play with a more involved recipe, but roasted and steamed are my go-tos.

So I was ripe for a new easy go-to, and this Butter Roasted Broccoli is a delicious stand-in.

My favorite thing about dishes this simple?

It means you have a bit of extra time to work on a more involved main dish.

#balance

This recipe is the perfect marriage between roasted and steamed. I wouldn’t say I necessarily fooled the kids into thinking this was roasted, because it doesn’t get that full-on crispness that a more traditional roasting would, but it was close enough that they would eat it.

And so I consider that a win.

Hungry for more broccoli recipes?
These Broccoli Parmesan Fritters received a huge thumbs up from even confirmed Broccoli Haters.
This Broccoli Pie is a perfect light lunch or dinner, or even for entertaining (hello brunch!).
Broccoli Cheddar Soup is one of my favorites from Panera. Now you can make it at home.
Funny that this broccoli dish was made after I was sick. Apparently broccoli paves my road to feeling better. Especially if it’s Roasted Broccoli and Portobello Mushrooms with Soy Dressing.

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