Cheese Steak Rice

I hate wasting any food, which means I often have to get creative with using leftovers. Hence, this creation. I had a small piece of steak left from last night, so I rummaged through the pantry and refrigerator, cooked some wild rice, sautéed some veggies with the leftover sliced steak and voila, a super delicious and easy way to make a small piece of steak go a long way. 

Cheese Steak Rice
Serves 2
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Ingredients
  1. 1 cup uncooked wild rice
  2. 1 cup sliced onion
  3. 1 cup sliced bell pepper
  4. 1 1/2 cups sliced white mushrooms
  5. 1 teaspoon minced garlic
  6. 1 cup leftover steak, cut into small pieces
  7. 2 1/2 cups low-sodium beef broth
  8. 1 tablespoon unsalted butter
  9. 1 tablespoon extra virgin olive oil
  10. 2 teaspoons Worcestershire sauce
  11. 1 cup grated parmesan cheese
  12. Salt and black pepper
Instructions
  1. Add broth and rice to a medium sauce pan. Bring to a boil, cover, reduce to a simmer, and cook until tender and broth is absorbed, about 45 minutes.
  2. In a large skillet over medium heat, add the olive oil and butter. When the butter is melted, add the bell pepper, onion, and mushrooms and sauté until soft, about 10 minutes. Add the minced garlic and steak and sauté for about 2 minutes, until the steak is hot. Stir in the Worcestershire sauce.
  3. Add the cooked rice and parmesan cheese to the skillet and gently stir to combine.
  4. Season with salt and pepper.
Seasoned to Impress https://seasonedtoimpress.com/

Roasted Vegetable and Pesto Quinoa

After a weekend full of “cheat-day” foods, I was in desperate need of a healthy dinner tonight. This quinoa is loaded with veggies — red pepper, zucchini, eggplant, and onion — and keeps you feeling full thanks to the protein and fiber from the chickpeas. Add in super flavorful basil pesto and a sprinkle of feta cheese, and you almost forget you’re eating a healthy meal. 

Roasted Vegetable and Pesto Quinoa
Serves 6
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 1 cup uncooked quinoa
  2. 1/4 cup basil pesto
  3. 1 medium red pepper, cut into 1-inch pieces
  4. 1 small zucchini, cut into 1-inch pieces
  5. 1/2 a small eggplant, cut into 1-inch pieces
  6. 1 medium yellow onion, cut into 1-inch pieces
  7. 1 15.5 oz. can chickpeas, rinsed and drained
  8. 2 tablespoon extra virgin olive oil
  9. 1/2 teaspoon kosher salt
  10. Ground black pepper
  11. Crumbled feta cheese (optional)
Instructions
  1. Preheat oven to 375 degrees.
  2. Place chopped veggies on a large rimmed baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Toss, and spread evenly.
  3. Roast for 25 minutes, stirring once halfway through.
  4. In the meantime, cook quinoa according to package directions.
  5. In a large bowl, combine cooked quinoa and roasted vegetables. Gently stir in pesto, adding a teaspoon or two of olive oil, if needed, to thin pesto.
  6. Top with feta cheese, and serve.
Seasoned to Impress https://seasonedtoimpress.com/

Turkey, Kale, and Caramelized Onion Meatballs

I’m always looking for creative ways to incorporate more vegetables into our meals. These turkey meatballs are loaded with kale and are a perfect, healthy accompaniment to pasta with basil pesto or marinara sauce. They’re so flavorful, they’re even perfect by themselves for an appetizer. 

Turkey, Kale, and Caramelized Onion Meatballs
Yields 20
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
Ingredients
  1. 1 lb. lean ground turkey
  2. 2 tablespoons olive oil
  3. 4 cups kale, washed, dried, stems removed, and roughly chopped
  4. 1 small onion, diced
  5. 2 cloves of garlic, minced
  6. 1 cup grated Parmesan cheese
  7. 1 egg, beaten
  8. 1/2 cup plain dry bread crumbs
  9. 1/2 teaspoon dried basil
  10. 1/2 teaspoon dried oregano
  11. 1 teaspoon kosher salt
  12. 1/2 teaspoon ground black pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Add onion and sauté for about 8 minutes, until golden brown. Add the kale and garlic. Sauté another 5-8 minutes until kale is wilted. Set aside to cool.
  3. In a large bowl, add the turkey, bread crumbs, egg, cheese, basil, oregano, salt, pepper, and kale and onion mix. Using your hands, mix together until combined. Form into golf ball-sizes meatballs, and place on a greased baking sheet.
  4. Bake for 25 minutes.
Notes
  1. *To freeze: Place cooked and cooled meatballs on a baking sheet in the freezer until meatballs are firm. Transfer to a resealable bag in the freezer. Heat to serve.
Seasoned to Impress https://seasonedtoimpress.com/