Delic meals

I need some awesome new recipes. I'm gunna try a few no meat recipes but I have NO idea what to do. (I'm a meat person... lol) Anyone have anything rather easy and tasty? =D Anything is welcome! Maybe some awesome fish?

Is Delic delicious? Just making sure I'm not missing some new preggo phrase ^.^ And if so, I'll post some recipes for ya  

Quoting Unique Mama:" Is Delic delicious? Just making sure I'm not missing some new preggo phrase ^.^ And if so, I'll post some recipes for ya  "

Yes! LOL!

Cheese stuffed shells
Spaghetti squash cooked w/ butter, garlic, parsley and parm cheese.
Baked potatoes with cheesy broccoli (chopped) on top.
Rice w/ stir fry veggies

Okay..now I am confused LOL I also thought you said NEW meat recipes but now I see it says NO XD so I have both! I'll post my fish & no meat ones first though and you can let me know if you want meat ones, too  

This one is good because you don't get that annoying gross fish smell filling the house. You can also control the spiciness by cutting down on how many jalap. slices you put on each piece  

• 4 fish fillets (boneless skinless ideal, I use tilapia or trout for this)
• 1 tablespoon olive oil or spray on
• garlic salt
• fresh ground black pepper
• 2 fresh jalapeno pepper, sliced & seeds removed (wash your hands 10 times now!)
  
• 2 lemons, sliced

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry if fresh (if frozen just place on foil)
2. Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.
3. Bake in preheated oven for 20 - 25 minutes, depending on the size/thickness of fish.

I usually make yellow saffron rice with this or white rice and add spinach or broccoli to it   (like the pic I'm attaching)

I usually hate shrimp, but when I make it like this I could eat the whole thing LOL

• 8 ounces angel hair pasta
• 1 tablespoon extra virgin olive oil
• 1 cup sliced fresh mushrooms
• 1 pound medium shrimp, peeled and deveined
• 1 1/2 cups champagne
• 1/4 teaspoon salt

• 2 tablespoons minced shallots (green onions will work)
  
• 2 plum tomatoes, diced
• 1 cup heavy cream
• salt and pepper to taste
• 3 tablespoons chopped fresh parsley
• freshly grated Parmesan cheese
• Garlic Salt, Fresh ground pepper & Tony's Creole seasoning to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain. Rinse with cold water.
2. Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.
3. Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.
4. Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.

https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-ash3/s720x720/561913_10151291190207028_1611849700_n.jpg

Quoting Unique Mama:" I usually hate shrimp, but when I make it like this I could eat the whole thing LOL 8 ounces angel ... [snip!] ... with Parmesan cheese. https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-ash3/s720x720/561913_10151291190207028_1611849700_n.jpg"

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

Cheese & broccoli soup on biscuits

• 2 cans Cheese & Broccoli Soup
• 1 1/2 cans of whole milk
• frozen broccoli
• 1 1/2 cup cooked cubed or pulled chicken (I use left overs, optional)
• garlic powder, thyme, fresh ground pepper & Tony's Creole Seasoning to taste!
• Roll of popnfresh or frozen biscuits

Prepare biscuits according to package instructions (Soup will take about 15 minutes so time it so biscuits come out about the same time soup finishes)

Using a large saucepot combine soup, milk, broccoli, cooked chicken, herbs. Mix well and simmer on medium. Stir regularly until heated & mixed well!

Fork open biscuits, place in bowl, ladal soup over biscuits. Sprinkle with some cheese & pepper and then omnomnomnom! This recipe will serve about 4

Quoting Unique Mama:" Okay..now I am confused LOL I also thought you said NEW meat recipes but now I see it says NO XD so I ... [snip!] ... I usually make yellow saffron rice with this or white rice and add spinach or broccoli to it   (like the pic I'm attaching) "

Meat works too. I'm just trying to lower our grocery bill and meats end up being the big part of it. Lol

Gotcha! I'll post a few chicken ones since that is one of the cheaper meats   You can get a roasting chicken for under $5 usually and that will feed 4 or 5 once or 3 people twice usually, I have recipes for chicken left overs that I'll post.

I generally HATE legumes. But I ate this happily  


Ingredients

• 1 cup shredded carrots
• 1 large onion, chopped
• 1 tablespoon olive oil
• 3 cups water & 3 cups chicken or vegetable broth
• 1 (16 ounce) jar salsa
• 1 1/4 cups dried lentils, rinsed
• 3/4 teaspoon salt
• 1 (10 ounce) package fresh spinach, torn or block of frozen
• Seasoning is optional, it's good without. However When I cook I just kind of pick them randomly and go with it! Always comes out great

Directions

1. In a large saucepan or Dutch oven, saute carrots and onion in oil until tender. Add the water, broth, salsa, lentils and salt. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until lentils are tender. Stir in spinach; simmer 5-10 minutes longer or until spinach is wilted.
2. Serve in a bowl, can sprinkle with cheese, oyster crackers, a spoonful of sour cream, whatever you like!

Also can be made with kielbasa, sausage, sliced chicken or ground turkey if you aren't avoiding meat or have left overs.

Just in time for thanksgiving!
One of my concoctions for using up all the extra turkey after thanksgiving! (not that i couldn't live off of turkey sammiches for a month)
I used about 2 cups of turkey or more so pile it in! cute into cubes or bite sized pieces

I used 2 cups of mixed frozen veggies, carrots peas & green beans
1 cup sliced celery
2/3 cup butter ( i used less than this)
2/3 chopped onion
2/3 cup all purpose flour
1 teaspoon salt
fresh ground black pepper to taste
3 1/2 cups chicken broth
1 1/2 cup milk
pie crust recipe of your choice! I used a family recipe but those premade rolls would work just as well.

preheat oven to 425 degrees

In a large pot combine chicken, mixed veggies with the broth. bring to a boil for 15 minutes then remove from heat.
In a skillet melt the butter and cook the onions & celery till translucent. Mix in the spices & herbs you want to use! (I used poultry seasoning, celery seed, rosemary, thyme, sage, garlic powder and lots of fresh ground pepper)
In the SKillet: Stir in the flour, salt, pepper. Stir in milk, stir well until you have a thick gravy. Pour into the big pot with the chicken in it. Move that to the heat and mix it together. You'll end up with a thick stew like mess that is delicious! Mix over medium heat until thoroughly mixed together.
You can either do this in a pie dish or in a casserole dish like I did (I was sick and figured this would be food for a week lol ) If you want the more traditional pastry on top and bottom place one rolled out section into uncreased pie dish so it curls over the edges (you may want to precook this bottom layer for no more then 5 minutes just to ensure it is cooked properly) . Pour mixture in, cover with another layer of pastry dough, seal edges and cut away the extra. Make a bunch of small slits in the top to let steam out.
Alternatively, you will need two regular sized pie crusts to layer the bottom of a casserole dish. I decided to do a thin layer of left over stuffing on top instead of more pie crust!
Baked in preheated oven for 30-35 minutes or until pastry is golden brown & filling is bubbly (if it starts browning too fast, use tinfoil to wrap around the edges!)
Cool for 10 minutes before serving!

Dough:
https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-prn1/76758_10150096576872028_2067106_n.jpg

filled:
https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-ash3/156816_10150096576952028_4836358_n.jpg

Done!
https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-prn1/156997_10150096576982028_7207007_n.jpg

This sounds weird, and the smell is STRONG while cooking so keep that in mind if you are sensitive to smells right now. But it is delicious and amazing <3 The end product usually does not taste that vinagary unless you use the extra marinade on it.


Ingredients

• 2 cups cider vinegar
• 1 cup vegetable oil
• 1 egg, lightly beaten
• 3 teaspoons salt
• 1 teaspoon poultry seasoning
• 1 teaspoon italian seasoning
• 8 boneless chicken thighs, with skin
• Spices: I like to use Montreal Chicken Seasoning for this (save it for the end)

Directions

1. In a large bowl, mix the cider vinegar, vegetable oil, egg, salt, and poultry seasoning. Poke a couple holes in your chicken & place the chicken thighs in the bowl, cover, and marinate in the refrigerator at least 1 hour.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Arrange the chicken thighs skin down in a baking dish, and cover with about 1/4 of the marinade mixture.
4. This is when I usually set my rice cooker with my package of yellow saffron rice
5. Bake chicken 30 minutes in the preheated oven. Drain off most of the marinade & flip chicken skin up. (a baster works well for extracting the marinade). Sprinkle chicken with Montreal Chicken Seasoning and Continue baking 15-25 minutes, or until chicken is no longer pink and juices run clear.Skin should be crispy and golden brown!
   

We usually have spinach with this with a sprinkling of the baked marinade. And I always serve it over yellow saffron rice because it's my daughter's preference but any rice would do. I will also sometimes take a half cup of the marinade I remove in step 5 and mix in a cup or 2 of chicken broth nd make a very yummy gravy with flour or cornstarch

Honey roasted chicken -

Ingredients:
1 whole chicken for roasting
stick of butter
salt

sauce:
1/2 cup apple cider vinegar
1/3 cup honey
Dash of mint, dried or fresh (abt. 1 tsp.)
Small handful of raisins
~tbs. butter

(I usually slice an onion to cover the bottom of the pan before placing the chicken in it. Then fill the space around it with carrots, potatos and whatever other veggies I'm in the mood for. These get sprinkled with my favorite veggie seasoning)

Rub the chicken down with softened stick of butter and salt. This makes the skin crispy and delicious. Cook covered in an oven at 450 degrees F for approximately an hour, or until the juices run clear, and the thick meat of the breast is no longer pink. Remove lid and continue cooking until skin is crispy and golden brown.

While your chicken is roasting away in the oven, combine all ingredients in saucepan and allow to simmer until the raisins plump and the sauce reduces slightly. Remove from heat, and when the chicken is done, spread the sauce and raisins over the bird.