One Skillet Spinach Shakshuka

One Skillet Shakshuka
It’s been cold, rainy and wildly windy for the past few days, so staying in my PJ’s until 12 and making a big shakshuka sounded like the best thing to do! It’s an easy one-skillet recipe that originated from northern Africa and is now served all over the Middle East. Lots of spicy flavors, sliced onions, peppers, tomato, feta cheese and eggs. I added some spinach for a fun twist. Serve with crusty bread or chapati style flat bread. Mmmmm. It’s the best – especially when you cook those eggs just right! And it makes the whole house smell wonderful!

Ingredients:
1 tbsp olive oil
1 onion (thinly sliced)
1 red bell pepper (thinly sliced)
4 garlic cloves (thinly sliced)
1 tsp cumin
1 tsp paprika
1/4 tsp cayenne
1 (28oz) can tomatoes with juices (chopped)
salt (to taste)
black pepper (to taste)
3 cups fresh spinach (chopped)
½ cup feta cheese (crumbled)
6 eggs
cilantro and parsley (chopped)

In a cast iron skillet, cook onions, bell peppers and garlic in a tbsp. of olive oil until browned. Add spices and tomatoes. Simmer for 5 minutes. Add spinach and stir until wilted. Turn off heat. Add feta cheese and eggs. Place in preheated 350F oven for 10 min or until egg whites are cooked and the yolks are just beginning to harden around the edges. Remove from oven and sprinkle with cilantro and parsley. Serve with crusty bread or chapati style flat bread.

One Skillet Shakshuka


Healthy Twice Baked Spaghetti Squash

Healthy Twice Baked Spaghetti Squash | A Bit of Bees Knees
Twice baked spaghetti squash with lean turkey, roasted gaaahlic sauce and low fat mozzarella. Hub says it’s better than pasta! I agree!

Ingredients:
1 spaghetti squash (cut in half)
4 oz lean ground turkey meat
preferred seasonings to taste (I used Cavender’s All Purpose Greek seasoning)
1 cup Emeril’s All Natural Roasted Gaaahlic Sauce (you can find it in the store or make it from scratch)
1 cup low fat mozzarella cheese
fresh basil

Directions:

-Cut a spaghetti squash in half. Scoop out seeds and place face down in a deep dish pan with 2 inches of water. Bake in oven for 30 minutes at 350F.
-Remove squash from oven, drain water and use a fork to scrape out the spaghetti strands. Place the strands in a bowl and set aside. Keep the squash shells.
-Cook turkey with preferred seasonings and then mix with spaghetti squash “noodles”
-Repack the spaghetti squash shells with the “noodle” and turkey mixture making sure that each shell is evenly packed
-Top each squash half with 1/2 cup of roasted gaaaahlic tomato sauce, and 1/2 cup low fat mozzarella cheese and fresh basil
-Place back in the cooking pan and bake for 15 minutes or until cheese has melted.
Healthy Twice Baked Spaghetti Squash | A Bit of Bees Knees

Cuban Style Spicy Rice, Plátanos Madras and Chili Lime Tilapia

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Cuban style plátanos madras – sweet fried plantains sprinkled with coconut sugar and cinnamon, spicy garlic rice with onions, tomatoes, peas and cilantro + crispy bites of chili, lime tilapia.

Plátanos Madras Recipe
1 plantain (sliced into long ovals)
1/4 cup coconut sugar
1 tsp cinnamon
*sprinkle plantain slices with coconut sugar and cinnamon. Place on a hot skillet seasoned with sunflower oil (or any tasteless veggie oil). Fry until golden.

Tilapia Recipe
1 tbsp honey
1/4 tsp paprika
1 lime (juice)
1 cup panko crumbs
*mix honey, paprika and lime juice together in a small dish. Dip tilapia in the mixture and then dredge through panko crumbs. Place on a seasoned skillet and cook until the the crumbs are golden and the fish is white and flaky.

Cuban Spicy Rice
1 cup white rice
2 cups chicken broth
1 cup onions (chopped)
1/2 cup red bell pepper (chopped)
2 garlic cloves (pressed)
2 tomatoes (diced)
1/2 cup peas
1/2 cup cilantro (minced)
1 tsp paprika
1 tsp salt

*Partially cook rice in chicken broth and set aside. In a hot oiled skillet, cook onions, bell peppers and garlic until slightly caramelized. Add partially cooked rice, peas, cilantro, paprika and salt.  Cover with lid. Simmer on low until the liquid is absorbed and the rice is tender.
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Seared Ahi Tuna With Crispy Panko

Panko Ahi

My Grandpa went fishing the other day a caught a huge tuna! We were lucky enough to reap the reward! Thanks for sharing Grandpa. Here’s what Dan and I decided to do with it…

What you’ll need:
{Serves two}

8oz tuna steak
6 tbsp. soy sauce
2 cloves garlic {pressed}
1 tsp. sesame oil
1 cup Panko
2 tbsp. olive oil {for frying}

Directions:
-Cut 8oz piece of raw tuna in half
-Put Panko crumbs into a medium sized bowl {set aside}
-Mix the soy sauce, pressed garlic and sesame oil in a medium sized bowl
-Dip each 4oz tuna steak into the soy sauce mixture and then roll them in the Panko crumbs
-Place each tuna steak into a frying pan with olive oil
-Fry each side of the tuna until the Panko is golden brown
-Cut the tuna into bite site pieces — center should be pink

Enjoy!