Bite of the Day: green curry tempeh in scallion pancake cup 

  

Today’s bite  & meal of the day is green curry tempeh in scallion pancake cup.

Serving: 1 scallion pancake  cup

Ingredients:

1 leftover scallion pancake from Chinese takeout, or 1 Trader Joe’s scallion pancake

1 Teaspoon  of Trader Joe’s roasted red peppers 

1 Teaspoon of  frozen edemame 

1 Teaspoon of broccoli 

1 Teaspoon of tempeh 

2 Teaspoons of Trader Joe’s Green Curry Sauce 

Recipe:

1. Preheat oven to 350 degrees 

2. Make sure scallion pancake is heated through & put in mini muffin tin cup,  it’s easier to use heated trader Joe’s scallion pancake then takeout leftover, but both ways work 

3. Heat scallion pancake cup in oven for 12 minutes 

4. While scallion pancake cup is in the oven, cook remaining ingredients in pan until heated through 

5. Take out scallion pancake cup from oven and add filling to cup. 

6. Serve warm 

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Meal & Bite Of The Day: Lemon Garlic Tilapia & Polenta

Today’s Meal & Bite is… Lemon Garlic Tilapia & Polenta.

Lemon Garlic Tilapia, Spinach  Polenta Bowl

Ingredients –

 1 piece tilapia

1 Tablespoon of minced garlic 

2 Tablespoons of lemon juice, divided 

1/2 Tablespoon of butter 

1/2 cup spinach 

2 Tablespoons of olive oil, divided

1/2 Cup Trader Joe’s Cooked Polenta 

Recipe – 

Lemon Garlic Tilapia – 

1. Put tilapia, lemon juice & garlic in plastic bag & marinate tilapia for 30 minutes or overnight 

2. Heat butter in pan, once pan is hot add tilapia 

3. Cook tilapia for around 5 minutes or until white and breaks easily into flakes when you break with a fork, top with a little more lemon juice.

4. Serve warm 

Sautéed Spinach with Garlic –  
1. Heat 1 Tablespoon of olive oil, until large pot is hot.

2. Add spinach and cook for around 10 minutes until wilted. 

3. Add 1 tablespoon of minced garlic and Parmesan cheese. 

Polenta – 

1. Heat tablespoon of olive oil

2. Once hot add rounds of Trader Joe’s polenta 

3. Cook  for around 5 minutes, until heated through 

Polenta Cup with Lemon Garlic Tilapia, Spinach & Cherry Tomatoes – 

Ingredients – 

1 Tablespoon of cooked polenta 

1/2 Tablespoon of cooked lemon garlic tilapia

1/2 Tablespoon of sautéed garlic spinach and cherry tomatoes 

Recipe – 

1. Preheat oven to 350 degrees 

2. Put tablespoon of cooked polenta into mini muffin tin cup

3.  Cook for 12 minutes 

4. Remove from oven and use spoon to make indentation in center of polenta cup 

5. Let cool for 5-10 minutes then remove from mini muffin tin

6. Add cooked tilapia, sautéed spinach & cherry tomatoes to polenta cup 

7. Serve warm 

Easter Bites & Cocktail

Lemon Meringue Bites – This was inspired by, Mom on Time Out.

Ingredients –

1 package of sugar cookie dough

1/2 cup of lemon curd

Dollop of whipped cream on each cup

Recipe –

1. Preheat oven to 350 degrees

2. Put tablespoon of sugar cookie dough into each mini muffin tin cup

3. Bake sugar cookie cups for 10-12 minutes.

4. Add tablespoon of lemon curd to each cup then a dollop of whipped cream

Key Lime Pie Bites – 

This was inspired by I am a honey bee 

Ingredients – 

1 package of sugar cookie dough

1/2 cup key lime juice (regular limes will work as well)

1 (14 ounce) sweetened condensed milk can

1 teaspoon pure vanilla extract

3/4 Cup heavy whipping cream

2 Tablespoons sugar

1 teaspoon vanilla extract

lime zest for garnish

Recipe – 

1.  Preheat oven to 350 degrees

2. Put tablespoon of sugar cookie dough into each mini muffin tin cup

3. Bake sugar cookie cups for 10-12 minutes.

4.  Key lime filling – I followed the I Am Honey Bee directions for the filling.

5. Put tablespoon of key lime filling in each cup and topped each whipped cream & lime zest.

Pastel Colored Cake Bites 

Ingredients: 

1 box of white cake mix, ingredients on box

1/2 cup vanilla frosting

Red, Green & Yellow food coloring

Mini Cadbury eggs

Recipe: 

1. Make cake mix according to package directions.

2. Bake on oven for 18 minutes

3. Put 3 tablespoons of frosting in 3 separate bowls, 1 tablespoon in each bowl. Add green, red and yellow food coloring to frosting to make different color frosting.

Easter Basket Cocktail 

Picture and recipe from: Easter Basket Cocktail 

Favorite Trader Joe’s Sauces… 

It’s no secret I’m completely obsessed with Trader Joe’s so today I wanted to share some of my go to Trader Joe’s sauces!

 

Red Curry Sauce

This sauce is great marinade  on fish, I have used on tilapia and is great on veggies and I used in the red curry shrimp soup as well. Click here to view the Indian meals and bites recipes featuring Trader Joe’s red curry sauce

Peanut Satay Sauce – 

 peanut sauce is the best. Pra ram chicken is one of my go to Thai take out dishes and I absolutely love Thai chicken pizza. The peanut satay sauce is also great of use for ground turkey lettuce wraps. Check out  blog post for recipe ideas

Arrabiata Sauce –

This is an awesome tomato sauce. I love that the sauce has a little bit of a kick. I used the sauce for all the sauce for all the recipes in the Italian Meals & Bites blog post.

Enchilada Sauce –

 I made enchiladas for the first time back in college and I thought using precooked rotisserie chicken was the trick to making easy and delicious enchiladas, but it turns out I discovered another trick, using Trader Joe’s Enchilada sauce! Click here for meal & bites recipes using Trader Joe’s enchilada sauce.

 

 

Coconut Cream Bite & Coconut Cream Martini

 

Coconut Cream Bite – Makes 25 bites

Ingredients – 

1 box of vanilla cake and ingredients listed on box

1 box of Jello coconut cream pudding and ingredients listed on box

Whipped cream

toasted shredded coconut flakes

Recipe – 

  1. Preheat oven to 350 degrees
  2. Mix cake batter according to package directions
  3. Put tablespoon of cake batter in each mini cupcake tin cup
  4. Bake for 18 minutes
  5. Let cool for around 10-15 minutes before taking out of mini muffin tin
  6. Make coconut cream pudding according to directions on box
  7. Bake shredded coconut flakes on cookie sheet for 5 minutes
  8. Put tablespoon of pudding, whipped cream and toasted coconut flakes in each cake cup

Coconut Cream Martini

Photo & Recipe from: A Night Owl

 Mediterranean Meals &  Bites 

Today’s blog post is all about Mediterranean meals & bites! Anytime I have Mediterranean food it brings back memories of my time in Israel. It’s always fun to remember experiences through food.

 

Portabello mushroom caps  stuffed  with Kidney bean, tomato, chicken, eggplant spread & feta – serves 2 

Ingredients – 

2 portobello mushroom caps

1/4 Cup of Kidney Beans

1/4 Cup of shredded chicken

1/4 Cup of diced tomatoes

1/4 Cup of cooked quinoa

1/4 Cup of Trader Joe’s eggplant spread

1/4 Cup of feta cheese

Recipe – 

1. Preheat oven to 350 degrees

2. Clean mushroom caps

3. Stuff mushrooms with remaining ingredients

4. Bake for 12 minutes

5. Serve warm

Kidney bean, tomato, chicken, eggplant spread & feta pita cups – makes 3 pita cups

Ingredients – 

3 Tablespoons Kidney Beans

3 Tablespoons of shredded chicken

3 Tablespoons of diced tomatoes

3 Tabespoons of cooked quinoa

3 Tablepaoons of Trader Joe’s eggplant spread

3 Tablespoons of feta cheese

1 piece of pita

Recipe – 

1. Preheat oven to 350 degrees

2. Use 1″ round cookie cutter to cut pita into a 1″ circle

3. Press 1″ pita circle into mini muffin tin cup

4. Add remaining ingredients to pita cup. Makesure to put beans, chicken, tomatoes & quinoa first then top with eggplant spread & feta cheese.

5. Bake for 12 minutes

6. Serve warm

Use 1″ round cookie cutter to cut naan into a 1″ circle

Falafel, hummus  & feta stuffed pita – Serves 1

Ingredients – 

3 Trader Joe’s frozen falafel

2 Tablespoons of hummus

1/4 Cup of Trader Joe’s balela salad

1 Tablespoon of feta cheese

Recipe – 

1. Heat pita bread in toaster or oven

2. Microwave falafel according to package directions

3. Stuff heated pita bread with remaining ingredients

Falafel & hummus pita bites – Makes 3 bites

Ingredients – 

1 piece of Trader Joe’s Falafel

1 Teaspoon of hummus

1 piece of pita bread

Recipe – 

1. Preheat oven to 350 degrees

2. Use 1″ round cookie cutter to cut pita into a 1″ circle

3. Press 1″ pita circle into mini muffin tin cup

4. Bake pita cups for 12 minutes

5. Remove from oven, let cool & stuff with remaining ingredients

 

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Hummus chicken & Trader Joe’s Balela Salad Pita Cups  – Makes 3 pita cups

Ingredients – 

3 Tablespoons of cooked shredded chicken

2 Tablespoons of hummus

3 Tablespoons Trader Joe’s Balela salad

3 Tableapoons of cooked quinoa

1 piece of pita

Recipe – 

1. Preheat oven to 350 degrees

2. Use 1″ round cookie cutter to cut pita into a 1″ circle

3. Press 1″ pita circle into mini muffin tin cup

4. Cook pita cups for 12 minutes

5.  Combine shredded chicken & hummus & mix throughly

6. Put cooked quinoa, chicken and Trader Joe’s chickpea salad into pita cup & serve

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Seafood Blend with kidney beans, tomatoes & eggplant spread over quinoa – Serves 1

Ingredients – 

1/2 Cup of Trader Joe’s Seafood blend

1/4 Cup of kidney beans

1/4 Cup of diced tomatoes

3 Tablespoons of eggplant spread

1/2 Cup of cooked quinoa

1 Tablespoon of feta cheese

Recipe –  

1. Marinate seafood blend in eggplant spread for 30 minutes or overnight

2. Cook seafood in sauté pan until heated through, about 5 mins

3. Add beans & tomatoes and cook for another 2-3 minutes

4. Add seafood mixture to bowl with cooked quinoa

5. Serve warm

Salted Caramel Budino Bites & White Russians

Happy weekend! Today i’m sharing salted caramel budino bites and salted caramel white russians, yum!

Salted Caramel Budino Bites

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Ingredients – 

1/2 cup of crushed oreos

2 Tablespoons of unsalted butter

1 package of Jello butterscotch pudding

1/2 cup of Caramel Sauce (I like Trader Joe’s Caramel Sauce)

dollop of whipped cream

Recipe –

  1. Preheat oven to 350 degrees
  2. Melt butter
  3. Mix crushed oreo cookies and melted butter until throughly combined
  4. Put oreo mixture into each mini cupcake cup
  5. Bake for 18 minutes
  6. Take out of oven and let cool for 15 minutes
  7. Make pudding according to directions
  8. Heat caramel in microwave for 30 seconds
  9. Put tablespoon of pudding followed by caramel sauce and then whipped cream into each oreo cup

 

Salted Caramel White Russian

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Picture & Recipe from: The Sweetest Occasion