This week’s recipes are heavy on the veggies! Whether you sneak them in on the pizza bread or make a colorful stir fry, these recipes are a great way to get everyone in the family eating healthier.
Stir fries are so easy to customize to your family, and you can clean out the crisper at the same time! I love the sauce on this one and how it’s not to sweet or sour, but just perfect. Both Hubs and Jake just gobbled it up. I think I’d like to try using prawns next time and see how it turns out.
This was my first attempt at making polenta. I wasn’t so sure about the polenta, but the sauce was amazing! The next day Jake and I spooned it over egg noodles and topped it with Parmesan, and it was absolutely scrumptious.
Chicken Caccitore (on polenta in the picture, really good with pasta)
Who needs to order out pizza? This kid friendly version will have dinner on the table in no time. In fact, get your teenagers to put this one together. Leftovers are so delicious in a lunch box, they’ll thank you later.
Veggies and Dip
I had a craving for curry one night and this meal fit the bill. So spicy and delicious, it filled our curry fantasies for the week with lots left over. Make sure to pick up some great naan bread to go with it.
Indian spiced potatoes and cauliflour
Sesame Shrimp Noodles
Full of whole wheat pasta, succulent pieces of shrimp and veggies, this is a delicious dinner.
I admit that I cut down on the pasta and bumped up the veggies, and then changed the whole method around!
The original recipe was from Every Day Food.
- 3/4 of a 375 g box of whole wheat spaghetti. (250 g?)
- 1 1/2 red bell pepper, cored, seeded, and sliced
- 1 onion, sliced
- 1 large head of brocolli, cut into florets. (about 2 cups)
- 1 tbsp fresh minced gingerroot
- 1/2 lb small cooked shrimp
- 1/4 cup creamy peanut butter
- 3 tbsp brown sugar
- 2 tbsp rice vinegar
- 2 tbsp low sodium soy sauce
- 1 tbsp sesame oil
- 2 minced garlic cloves
- 1/2 tsp red pepper flakes (for adults-kids might find these spicy)
In a bowl, mix together the peanut butter, brown sugar, rice vinegar, soy sauce, sesame oil, chili flakes, and garlic cloves. Set aside.
Cook pasta according to directions until el dente. In the last minute of cooking, add the brocolli florets. They will cook right in the water with the pasta. Cook until tender crisp, then drain well and set aside.
Mean while, heat up a little oil in a fry pan over medium heat. Toss in the onions and ginger. Stir and cook until they are cooked through and the onions are clear. Add the sweet bell pepper and continue to cook, stirring, until tender crisp. Remove from the heat.
In a large bowl, toss the warm pasta, bell pepper mixture, and peanut sauce together until everything is coated. Add a bit at a time, as the sauce is a bit thick and that way you can judge how much you want. If your pasta has not been drained that well, it could become a bit soupy at the bottom. Gently toss in the shrimp. a few sprinkles of sesame seeds, then mound on plates to greedily devour. Leftovers are especially good as well.
Serves 4 generously.