A Good Enough Mom
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quickie dinner series

Quickie Dinner Series: Chorizo Seitan Sheet Pan Supper

By • October 3, 2017 • About, All Things Food, Meal planning, Recipes

It’s time for Chorizo Seitan Sheet Pan Supper. Dang, that’s a mouth-full isn’t it! #thatswhatshesaid. This is a delicious, vegan dinner that I put together at the last minute. I had planned to make crockpot chicken, but I was too lazy to wash the crockpot, and so this recipe was born. It is tangy, full of protein, includes healthy cultured veggies and is just a bit spicy. I got my seitan at Whole Foods, but my favorite vegan, Christy, told me it’s also available at Wegmans. Seitan, not to be confused with Satan, is sometimes called wheat meat and is made from rinsing and cooking wheat dough to remove the starch. It doesn’t sound too appetizing, but I promise you, it’s good. If you just can’t wrap your head around that, feel free to sub seitan for any kind of spicy sausage.

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Chorizo Seitan Sheet Pan Supper

Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Servings 4

Ingredients

  • 1 package Upton's Naturals Chorizo Seitan
  • 1/2 cup sliced mushrooms
  • 2 sliced plum tomatoes
  • 3 cloves garlic, sliced or 1 tbsp. minced
  • 1/2 cup sauerkraut or other fermented veggie
  • 1/2 cup chick peas
  • 1/2 tbsp. lemon juice
  • 1 tsp smoked paprika
  • 2 tbsp. olive oil
  • 2 tsp seasoning blend-lemon pepper, season salt -Whatever you have on hand

Instructions

  1. Line a sheet pan with foil and preheat oven to 450 degrees.

  2. Crumble the chorizo seitan onto foil.

  3. Add mushrooms, tomatoes, garlic and kraut. 

  4. In a small bowl, combine chick peas, lemon juice and smoked paprika and mix until combined.

  5. Add the chickpea mixture, the olive oil and the seasoning blend of your choice to the sheet pan and mix with a wooden spoon.

  6. Put the sheet pan into the oven for 20 minutes and then enjoy!

Recipe Notes

  • We ate this with a side of salad and green beans. 

I wasn’t sure if my kids would be down with the spicy chorizo flavored seitan, but my picky five year old said it was yummy “chicken” and my son asked if I would make this for his birthday in February. Victory! Hope you’re all having your own tiny victories so far this week!

♥ Erin

PS-Sorry, not sorry, for the that’s what she said hashtag. I’m a 37 year old mom with the sense of humor of a 15 year old boy.

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Quickie Dinner Series: Sauteed Italian Mahi Mahi with Pesto Zoodles

By • September 29, 2017 • About, All Things Food, Meal planning, Recipes

I’ve been loving creating new recipes out of the giant bag of frozen mahi mahi I bought at Costco. Each piece is individually wrapped, so I only need to remember to take it out of the freezer, a feat in itself, and defrost it in the fridge the night before. This recipe has become a part of our weekly dinner rotation. It’s quick, full of lean protein, healthy fat and veggies.

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Sauteed Italian Mahi Mahi with Pesto Zoodles

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4

Ingredients

  • 1 tbsp Olive Oil
  • 4 Mahi Mahi filets, or similar fish
  • Salt and Pepper, to taste
  • 1 tsp. Italian Seasoning
  • 3 cups Zoodles-zucchini noodles
  • 1 tbsp Minced Garlic or 2 cloves, minced
  • 1/2 tbsp Lemon Juice
  • 2 tbsp Pesto - store-bought or homemade
  • 1/2 dozen Cherry tomatoes, sliced in half
  • 1/2 cup Greens-spinach, kale, chard-sliced thin

Instructions

  1. Take out fish filets and pat them dry.

  2. Sprinkle both sides of filets with salt, pepper and Italian seasoning.

  3. Heat 1 tbsp. olive oil in a large skillet over medium heat.

  4. Sear filets for 3-4 minutes on each side and then cook for an additional 2-3 minutes until fish flakes easily with a fork. Remove filets to a plate.

  5. To the same skillet, add the 1 tbsp. garlic and heat until fragrant, 30 seconds or so.

  6. Add the zoodles, cherry tomatoes, spinach, lemon juice and pesto to the skillet and cook for 2-3 minutes until just heated through. 

  7. Place 3/4 cups of zoodles and veggies on each plate and top with fish filet. 

Recipe Notes

  • Feel free to sub pasta for the zoodles, but this will add to the cooking time.
  • Be careful not to overcook the zoodles. They taste much better when they're still al dente and not a large mush.
  • It's optional, but the dish tastes even better when topped with a lemon slice and an extra dollop of pesto.

This dish is healthy, but the pesto makes it taste creamy and indulgent. Store-bought pesto is awesome, but I like to use this recipe and freeze it in ice cube trays for later. When I need it, I can just take it out and use it in dishes like this one. Don’t worry if you have to improvise the ingredients. Last night I ran out of pine nuts and realized I had no parmesan. I used some pistachios and shredded some sharp cheddar cheese, and no one could taste the difference. Score!

Happy eating!

♥ Erin

 

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Quickie Dinner Series-Vegan Bolognese Over Greens and Beans

By • September 13, 2017 • All Things Food, Meal planning, Recipes

Who doesn’t love a quickie? These days I don’t have the time, or the energy, for much else. Sorry, husband. Seriously though, quick dinners (I’m talking fifteen minutes or less!) are the way to go.

This dish has it all:

Meatless Monday idea- √ 

Full of Protein- √

Full of Fiber- √

Full of Vitamins- √

Kid-Friendly-If your kids don’t dig zucchini, just swap it for whole wheat pasta- √

 

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Vegan Bolognese Over Greens and Beans

Prep Time 10 minutes
Servings 4

Ingredients

  • 1 jar of your favorite tomato sauce
  • 1 cup chopped fresh or frozen veggies-carrots, onion, celery, green beans optional, but adds to the healthy factor
  • 1 bag Beyond Beef meat-free crumbles can sub for 1 lb. ground meat of your choice
  • 1 tsp. olive oil
  • 1/2 Tbsp. minced garlic
  • 1/2 cup garbanzo beans
  • 1 tsp. of your favorite seasoning-smoked paprika, garlic powder,turmeric, etc.
  • 2 cups spinach
  • 2 cups zucchini noodles can sub any pasta here
  • 1/2 Tbsp. lemon juice or apple cider vinegar
  • salt and pepper to taste

Instructions

  1. Add the jarred sauce, the chopped veggies and the vegan "meat" crumbles to a small saucepan and cook over medium heat for five minutes. 

  2. Meanwhile, in a large skillet, heat 1 tsp. of olive oil over medium heat.

  3. Add 1/2 a tbsp. of minced garlic and cook for 30 seconds.

  4.  Next, add the 1/2 cup of chickpeas and sprinkle with 1 tsp. of your favorite seasoning. I like smoked paprika. Cook for 1-2 minutes. 

  5. Add the zucchini noodles to the mixture, sprinkle with 1/2 tbsp. lemon juice and salt and pepper and cook for an additional 2-3 minutes.

  6. Divide the zucchini noodle mixture into bowls, top with the bolognese sauce and enjoy!

Recipe Notes

  • To speed up cook time, you can place all of the sauce ingredients in a microwave-safe bowl, (I use these glass containers.) in the microwave for 2-3 minutes, depending on your microwave.
  • You can always add pasta noodles or ground meat to this recipe. but it will, of course, add to the cook time.  You can brown the meat in a separate skillet, and then add the chopped veggies and jarred sauce to that instead of cooking them separately. If you're like me, the less dirty dishes the better!
  • The Beyond Meat meat-free crumbles are soy and gluten free and I buy mine at Kroger.
  • The skillet I'm using in the pictures is awesome! Nothing sticks to it and it was pretty cheap. Check it out!

                                                        

 

This is a tasty, healthy dish that my whole family enjoys, so I hope yours will too! Stay tuned for more quick dinners to simplify your September! ♥

 

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