Seafood Casserole Au Gratin

This warm and creamy seafood casserole au gratin is a perfect all-in-one solution for a busy weeknight or buffet table!  Comfort food at its finest!

Seafood Casserole Au Gratin

Seafood Casserole Au Gratin

Course Main Course
Cuisine Seafood
Servings 6
Calories 602 kcal

Ingredients
  

  • 4 tbsp butter, divided
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 1 large green pepper, chopped
  • 8 oz fresh mushrooms, sliced
  • 8 oz cream cheese, cubed (one block)
  • cups heavy cream
  • 12 oz cooked crabmeat, canned or thawed
  • 8 oz raw shrimp, peeled and deveined
  • ¾ cups cooked rice
  • 1 tsp garlic powder
  • ¾ tsp hot sauce
  • ½ tsp cayenne pepper
  • Salt to taste
  • ¾ cup shredded cheddar cheese
  • ½  cup butter-flavored crackers, crushed

Instructions
 

  • Preheat oven to 350℉.
  • In a large oven-safe skillet, saute the onion, celery, green pepper and mushrooms in 2 tbsp butter until soft.  
  • Stir cubed cream cheese and remaining butter into the vegetables until melted and well incorporated.  Mix in heavy cream.
  • Add crabmeat, shrimp, rice, garlic powder, hot sauce, cayenne, and salt to the skillet and combine with vegetables.
  • In a small bowl, combine cheddar cheese and cracker crumbs. 
  • Sprinkle cracker crumb mixture over the top of the seafood mixture.
  • Transfer skillet to oven and bake, uncovered, for 25-30 minutes or until bubbly.
  • Serve hot.
  • Hack:  Store leftovers in the refrigerator for up to 4 days.
  • Hack:  Feel free to use your favorite vegetables in this casserole or whatever you have on hand.
  • Hack:  Frozen or dehydrated vegetables can be used in this recipe.
  • Hack: Canned or jarred mushrooms can be used in this recipe.
  • Hack:  Feel free to use your favorite seafood in this recipe or whatever you have on hand.
  • Hack:  One 12 oz can of evaporated milk can be substituted for the cream.
  • Hack:  Shrimp can be purchased individually from the seafood counter at most grocery stores.  They can be purchased frozen in larger portions if you wish to keep some on hand.  Thaw needed amounts before cooking.  
  • Hack: Seafood can be thawed overnight in the refrigerator.  It can be thawed more quickly by placing it in a sealed bag and submerging them in a bath of cold water for about an hour.
Keyword baked, casserole, crab, creamy, hearty, seafood, shellfish, shrimp, stir fry, vegetarian

Did you know?  Shrimp is a healthy addition to your diet.  It provides a high amount of nutrients that aren’t abundant in other foods!

Suggestion:  Serve this dish with some freshly made authentic naan bread!

Slow Cooker Barbecue Pork and Beans

This easy-peasy slow cooker barbecue pork and beans recipe is made with pork chops, bacon and a sweet and spicy homemade barbecue sauce.

Slow Cooker Barbecue Pork and Beans

Slow Cooker Barbecue Pork and Beans

Course Main Course
Servings 4
Calories 580 kcal

Ingredients
  

  • cup dried great northern beans
  • 2 cups water
  • 1 onion, chopped (1 cup)
  • 1 jalapeno pepper, chopped (2 tbsp)
  • 3 cloves garlic, minced (1 tbsp)
  • 2 slices  bacon, cut into small pieces
  • 2 pork chops (8 oz total)
  • 1 cup beef bouillon
  • cup sweet and spicy barbecue sauce
  • ¾ cup ketchup
  • ¼ cup brown sugar

Instructions
 

  • Cover beans with 2 cups of water and allow to soak for 6 – 12 hours. Drain and rinse.
  • Place beans in a slow cooker.  Cover them with the chopped onion, jalapeno pepper, garlic and bacon pieces.
  • Lay the porks chops in the slow cooker in a single layer.
  • In a small bowl, mix the bouillon, barbecue sauce, ketchup and brown sugar.  Pour this mixture over the top of the pork chops.
  • Cover the slow cooker and set it on low.  Cook on low for 8-12 hours or until beans are tender. This will depend on bean size and individual slow cooker temperature.
  • Hack:  If you don’t have great northern beans, use navy beans or whatever white beans you have on hand!
  • Hack: Frozen or dehydrated onions can be used in this recipe!
  • Hack:  One can of any kind of white bean can be substituted for the dried beans.  It is not necessary to soak the canned beans overnight.  Reduce slow cooker time to 3-5 hours or until pork chops are fork tender.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
Keyword barbecue, bbq, beans, dried beans, dried legumes, easy, great northern beans, healthy, pork, pork chop, quick prep, slow cooker, white beans

Did you know?  Great northern beans are a member of the legume family.  Legumes come in many options, are inexpensive and they’re packed with nutrition!!

Suggestion: Pair this dish with cheddar cheese jalapeno cornbread for a hearty and delicious meal!

Click here to check out my slow cooker recommendations!

Maple Mustard Chicken Bake

This healthy maple mustard chicken bake is an easy, yummy sheet pan dinner! Paleo, gluten-free & ready in under 30 minutes! is an easy, yummy sheet pan dinner! Paleo, gluten-free & ready in under 30 minutes!

Maple Mustard Chicken Bake

Maple Mustard Chicken Bake

Course Main Course
Servings 3
Calories 472 kcal

Ingredients
  

  • 1 large boneless, skinless chicken breast, (10 oz)
  • 1  large sweet potato, peeled (1 pound)
  • 2 cups Brussels sprouts (1 pound)

Marinade:

Instructions
 

  • Peel sweet potatoes (if desired). Trim Brussels sprouts.
  • Cut chicken breast and sweet potato into 1” cubes.  Halve the Brussels sprouts.  Place them in a sealable plastic bag or a container that can be tightly sealed.
  • In a small bowl, mix the marinade ingredients.  Pour it over the chicken mixture and toss to coat.  Seal the bag/container and place it in the refrigerator overnight.  Stir or flip the mixture several times.
  • Preheat oven to 400℉.  Line a baking sheet with parchment paper.
  • Spread the chicken mixture out onto the baking pan in a single layer.  Bake for 30 minutes or until chicken has cooked through and vegetables are cooked to the desired softness.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze, tightly wrapped, for up to 3 months.
Keyword Brussels sprouts, chicken, easy, gluten-free, healthy, infused olive oil, low calorie, Maple syrup, marinade, mustard, one pan meal, one pan recipe, paleo, quick and easy meal, quick dinner, quick meal preparation, sheet pan, sweet potato

 

Did you know?  Sweet potatoes have a surprising number of health benefits including maintaining blood pressure and insulin levels!

Suggestion: Honey oatmeal rolls would pair nicely with this dish!

Cilantro Lime Shrimp Pasta

This fresh-tasting cilantro lime shrimp pasta brings together simple ingredients to make an outstanding dish that’s healthy and easy to make!

Cilantro Lime Shrimp Pasta

Cilantro Lime Shrimp Pasta

Course Main Course
Servings 3
Calories 530 kcal

Ingredients
  

  • 4 tbsp butter (¼ cup or ½ stick)
  • 8 oz fresh mushrooms, sliced
  • 8 oz shrimp, uncooked, peeled and deveined
  • 2 tsp dried chives
  • 2 tsp dried cilantro
  • 2 tbsp sauvignon blanc
  • 6 oz whole grain spaghetti, cooked

Lime butter:

  • 8 tbsp butter (1 stick or 4 oz), softened
  • 2 cloves garlic, minced (2 tsp)
  • 1 tbsp  hot sauce
  • 1 tbsp  lime juice

Instructions
 

  • In a small bowl, combine the ingredients for lime butter and set aside.
  • Melt 4 tbsp butter in a saute pan over medium heat.  Add mushrooms and saute, undisturbed, for 4 minutes or until browned.  Flip the mushrooms and continue to cook for an additional 3-4 minutes.  
  • When mushrooms are uniformly browned, add shrimp, chives and cilantro.  Saute for 2-4 minutes or until shrimp is opaque.  Do not overcook.
  • Add wine and lime butter to the pan.  Continue cooking until lime butter melts and is thoroughly mixed with the shrimp and mushrooms.
  • Toss with spaghetti and serve.  
  • Hack:  Feel free to use your favorite pasta in this recipe or whatever you have on hand!  Cooked rice can also be substituted for spaghetti.
  • Hack: Canned or dehydrated mushrooms can be used in this recipe.
  • Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
  • Hack: Shrimp can be purchased individually from the seafood counter at most grocery stores.  They can also be purchased frozen in large portions if you wish to keep some on hand.  Thaw needed amounts before cooking.  
  • Hack: Seafood can be thawed overnight in the refrigerator.  It can be thawed more quickly by placing it in a sealed bag and submerging them in a bath of cold water for about an hour.
Keyword angel hair, cilantro, fast and easy, fast meal, healthy, lime, main course, pasta, quick and easy meal, quick dinner, seafood, shrimp, spaghetti

Did you know?  Shrimp is a healthy addition to your diet.  It provides a high amount of nutrients that aren’t abundant in other foods!

Suggestion:  Tomato and shrimp salad is another great way to take advantage of the healthy benefits of eating shrimp!

Slow cooker Spicy Red Beans and Rice

Spicy red beans and rice puts a delicious spin on a classic meal eaten the world over. Using a rice cooker and a slow cooker makes preparing them a snap!

Slow cooker Spicy Red Beans and Rice

Slow cooker Spicy Red Beans and Rice

Course Main Course
Servings 4
Calories 344 kcal

Ingredients
  

  • 1 cup dried red beans
  • 2 cups water
  • cups vegetable broth
  • 1 green bell pepper, chopped
  • 1 large tomato, chopped
  • 1 tsp salt
  • ½ tsp crushed red pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried cumin
  • 1 tsp dried parsley
  • 1 tsp Creole seasoning
  • 1 bay leaf
  • 3 cups cooked brown rice, hot

Instructions
 

  • Cover beans with 2 cups of water and allow to soak for 6 - 12 hours.  Drain and rinse.
  • (NOTE:  The above step can be done ahead.  Drain beans and store, tightly covered, in the refrigerator for up to 3 days.)
  • Put beans and broth into a saucepan on the stovetop and bring to a boil over high heat.  Boil for 10 minutes. 
  • Transfer beans and broth to a slow cooker.
  • Add peppers, tomato and spices to the crockpot.
  • Turn heat to low and cook for 6-8 hours or until beans are tender.
  • Remove bay leaf and discard it.
  • Serve with brown rice.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.  Allow to thaw completely in the refrigerator before reheating.
Keyword beans and rice, brown rice, cajun, convenient, crockpot, dried beans, easy, low calorie, low fat, make ahead, red beans, slow cooker, spicy, vegan, vegetarian

Did you know?  Red beans are a member of the legume family.  Legumes come in many options, are inexpensive and they’re packed with nutrition!!

Suggestion:  Use this vegan spicy brown rice to pair with the red beans!

Perfect Poached Chicken Breast

This simple and delicious perfect poached chicken breast is ready in less than 15 minutes and is great for use in any recipe that calls for cooked chicken!

Perfect Poached Chicken Breast

Perfect Poached Chicken Breast

Course Main Course
Servings 3
Calories 170 kcal

Ingredients
  

  • 1-2 boneless skinless chicken breasts (¾ lb total)
  • 4 cups water (or enough to cover)
  • 1 sprig fresh rosemary (½ tsp dried)
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 bay leaf
  • 1 clove garlic, minced (1 tsp)
  • 2 slices fresh onion
  • 1 tbsp lemon juice

Instructions
 

  • Place chicken breast(s) in a saucepan and cover with water.  Add rosemary, salt, pepper, bay leaf, garlic, onion and lemon juice.  
  • Cover the saucepan with a lid and put it on the stovetop over medium heat.  Bring to a simmer and lower heat to medium-low.  Simmer until the chicken reaches an internal temperature of 160℉, about 6-10 minutes, depending on the size of the breast(s).
  • Remove chicken from water and allow it to cool.*  Cut it into thin slices.
  • Yield: 2.25 cups shredded or diced chicken
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze, tightly wrapped, for up to 3 months. 
  • Hack:  Although I have listed particular spices in this recipe, you may adjust this according to your individual taste.
Keyword boneless skinless, chicken, easy, fast and easy, healthy, low calorie, low fat, poached, quick and easy

Handle chicken with care!  Click here for some tips to avoid foodborne illnesses that can be associated with raw poultry.

Suggestion:  This recipe works well for any recipe that uses cooked chicken such as Fresh Mexican Avocado SaladEasy Homemade Ramen Noodles or Cranberry Pecan Chicken Salad.

Teriyaki Marinated Pork Chops

These teriyaki marinated pork chops are super easy and cook in less than 10 minutes! They can marinate for up to 5 days, which makes dinner prep even easier!

Teriyaki Marinanded Pork Chops

Teriyaki Marinated Pork Chops

Course Main Course
Servings 2
Calories 270 kcal

Ingredients
  

  • 2 4-oz thin cut pork chops
  • 1 tbsp vegetable oil

Marinade:

  • 2 tbsp soy sauce
  • 2 tsp brown sugar
  • 1 tsp honey
  • ¼ tsp ground ginger
  • ¼ tsp sesame oil
  • Pinch of garlic powder

Instructions
 

  • Lay pork chops in a single layer in a small pan or sealable plastic bag.
  • Mix marinade, heating in the microwave or on the stove, if necessary, to melt and blend ingredients.  
  • Cool marinade, if necessary, and pour marinade over pork chops.
  • Refrigerate and marinate pork chops for 6 hours or up to 5 days, turning occasionally.
  • Heat oil over medium heat.  Brown pork chops for 3 minutes, turn and brown for 3 more or until chops reach an internal temperature of 145°F
Keyword easy, fast and easy, main course, marinade, pan seared, pork chop, teriyaki

Did you know?  Pork is high in many important vitamins and minerals.  Check it out here!

Suggestion:  Serve with sweet potato apple butter casserole!

Ground Turkey Skillet Dinner

This ground turkey skillet dinner is a one-skillet meal that’s low-calorie, low-carb and makes clean-up a breeze! What’s not to love??

Ground Turkey Skillet Dinner

Ground Turkey Skillet Dinner

Course Main Course
Servings 6
Calories 287 kcal

Ingredients
  

  • 1 lb ground turkey*
  • 2 tbsp coconut oil
  • 4 cloves garlic, minced (4 tsp)
  • 4 dried Thai peppers (or to taste)
  • 2 cups onions, sliced (1 large onion)
  • 4 cups carrots, sliced (1 pound)
  • 4 cups Brussels sprouts, trimmed and halved (1 pound)
  • 1" knob of fresh ginger, minced or grated (1 tbsp)
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp  lime juice

Instructions
 

  • Cook turkey in a skillet over medium heat until no longer pink.  Add 1 tsp of coconut oil if necessary to keep it from sticking.  
  • Remove turkey from pan and set aside. Melt coconut oil in the pan.
  • Turn heat down to medium-low.  Add garlic and Thai peppers.  Saute for 3 minutes, remove peppers from the pan and discard them.
  • Add onions, carrots, Brussels sprouts, ginger, salt and pepper.  Cook, stirring occasionally, until vegetables are tender and caramelized, 45-60 minutes.
  • Stir in turkey, heat to warm.  Toss with lime juice and serve.
  • *Feel free to use your favorite ground meat or poultry.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place it in a sealed freezer bag or container and pop it in the freezer.
Keyword Brussels sprouts, easy, fast and easy, ground beef, ground chicken, ground turkey, healthy, one pan meal, one pan recipe, one skillet meal, quick and easy, stir fry

Did you know?  Brussels sprouts are part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Suggestion:  Try this with a side of baked rice pilaf!

Fast and Easy Pineapple Pork Chops

Pineapple Pork Chops are the perfect combination of sweet and savory with an Asian flair. This dish is super fast, super easy and super healthy so enjoy!

Pineapple Pork Chops

Pineapple Pork Chops

Course Main Course
Servings 2
Calories 215 kcal

Ingredients
  

  • 2 pork chops
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 1 cup chicken broth
  • 1 tbsp soy sauce
  • ½  tbsp Chinese black vinegar
  • 1 cup fresh pineapple, cut into small tidbits
  • 1 tbsp honey
  • 1 tbsp honey

Instructions
 

  • Remove pork chops from the refrigerator and allow them to come to room temperature, about 1 hour.  Dry chops with a paper towel and sprinkle both sides with salt and pepper.
  • Heat the olive oil in a skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes. Remove chops from the skillet, and set aside.
  • Turn the heat down to medium.
  • Mix the chicken broth, soy sauce and vinegar into the skillet, and bring to a simmer.
  • Return the pork chops to the skillet and add pineapple. Reduce heat, and simmer for 10 - 20 minutes. An instant-read thermometer inserted into the center of the pork chop should read 145℉.
  • Remove chops from the skillet and set aside.
  • Mix honey and cornstarch into the skillet with the chicken broth mixture. Bring to a simmer and allow to thicken. 
  • Serve broth with cooked pork chops and pineapple.
  • Hack:  Balsamic vinegar can be substituted for Chinese black vinegar.
  • Hack:  Unsweetened canned pineapple can be used in this recipe.
Keyword Asian cuisine, Asian food, Chinese cuisine, Chinese food, easy meal, easy prep, fast and easy, one pan meal, one skillet meal, pineapple, pork, pork chop, quick and easy

Did you know?  You can plant the top of your pineapple to generate a new plant!  Fair warning:  It takes between 12 and 18 months to be ready to harvest.

Suggestion:  Serve with baked rice pilaf.

Asian Mandarin Orange Turkey

Mandarin orange turkey is a quick and easy Asian-themed meal that the whole family will love! Its fast, simple preparation makes it the perfect weekday meal.

Mandarin Orange Turkey

Mandarin Orange Turkey

Course Main Course
Servings 2
Calories 462 kcal

Ingredients
  

  • 1 small can mandarin oranges in light syrup, undrained (11 oz)
  • 2 tbsp soy sauce
  • 1 tsp hot chili paste (or to taste)
  • 1 clove garlic, minced (1 tsp)
  • 1 tsp fresh garlic, grated
  • 1 tsp sesame oil
  • 2 tbsp cornstarch
  • ¼ cup water
  • 2 tbsp olive oil
  • 8 oz turkey breast cutlet, cubed into 1” pieces
  • Dash of salt

Instructions
 

  • Drain juice from mandarin oranges into a small bowl.  Reserve mandarin orange slices.
  • Add soy sauce, chili paste, garlic, ginger, and sesame oil to the mandarin orange juice and whisk until combined. Set aside.
  • Mix cornstarch into water and set aside.
  • Heat oil in a heavy pan over medium heat.  Add turkey, sprinkle with salt and cook for 2-3 minutes on each side until cooked through with an internal temperature of 160℉.
  • Remove turkey from pan and set aside.
  • Add mandarin orange sauce to the pan and bring it to a simmer.  Add cornstarch mixture and allow it to simmer for 1-2 minutes or until thickened.  If the sauce becomes too thick, add a drizzle of chicken broth.
  • Put turkey and mandarin slices into the pan and heat through.
  • Serve over rice, if desired.
  • Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
  • Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place it in a sealed freezer bag or container and pop it in the freezer.
Keyword Asian cuisine, Asian food, fast and easy, fast meal, mandarin oranges, orange turkey, quick and easy, turkey cutlet

Handle turkey with care!  Click here for some tips to avoid foodborne illnesses that can be associated with raw poultry.

The sweet flavors in this recipe pair nicely with sweet potato apple butter casserole!

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