Tuesday, November 24, 2015

Spinach and Artichoke Mac and Cheese

'Spinach and Artichoke Mac and Cheese'
Source: Adapted from Damn Delicious


1 (6 oz) box organic Pasta Shells & White Cheddar Cheese
3 cups baby spinach, chopped
1 (14 oz) can artichoke hearts, drained and chopped
1/4 cup Milk
1/4 cup Greek yogurt (or sour cream)
1/4 cup freshly grated Parmesan
2 tablespoons butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper, to taste
1/2 cup Panko


1. Prepare pasta according to package directions.

2. Working quickly, stir in spinach, artichoke hearts, milk, Greek yogurt (or sour cream), Parmesan, butter, garlic powder and onion powder until the spinach has wilted; season with salt and pepper, to taste.

3. Heat Panko in a large skillet over medium high heat...drizzle with a bit of olive oil if desired.

4. Cook panko, stirring continuously, until browned and toasted (about 3 minutes).

5. Serve pasta immediately, sprinkled with Panko.


All Images Copyrighted © 2015 The Kitchen Life of a Navy Wife

Thursday, November 19, 2015

One-Pot Cheeseburger Casserole

'One-Pot Cheeseburger Casserole'
Source: Adapted from Number 2 Pencil


1 tablespoon olive oil
1/2 of a large yellow onion, diced
1.5 lbs lean ground beef
2 teaspoon season salt, or salt and pepper to taste
1 28 oz can chopped tomatoes
1 8 oz can tomato sauce
2 cups chicken broth
2 cups water
1/4 cup ketchup
2 teaspoons dijon mustard
1 pound rotini (spiral) pasta
2 cups shredded cheddar cheese
Freshly diced tomato
Green onions, sliced


1. Heat olive oil in a large pot and sautee yellow onions until softened over medium heat.

2. Increase heat to high and add ground beef. Season with salt and pepper (or season salt) and cook until meat is browned. Drain.

3. Add canned tomatoes, tomato sauce, chicken broth, water, ketchup, mustard, pasta and additional teaspoon of season salt to the pot and bring mixture to a boil.

4. Turn heat back down, cover and let simmer for 15-20 minutes, or until pasta is tender.

5. Once pasta is cooked, remove from heat and stir in 1 cup of shredded cheddar cheese. Sprinkle additional cup of shredded cheese on top and re-cover pot with lid until cheese is melted

6. Serve and top with your choice of toppings (tomato, green onions, lettuce, etc.)


All Images Copyrighted © 2015 The Kitchen Life of a Navy Wife

Thursday, November 12, 2015

Ground Turkey Sweet Potato Skillet

'Ground Turkey Sweet Potato Skillet'
Source: Adapted from Primavera Kitchen


2 Tbsp extra-virgin olive oil
1 lb ground turkey
1 tsp garlic, minced
1/2 cup onions, diced
1/2 cup yellow pepper, diced
1 1/2 cup sweet potato, diced
Salt and pepper to taste
A pinch of chili pepper
1/2 cup shredded mozzarella cheese
Fresh parsley for garnishing


1. In a large skillet, heat olive oil over medium high heat.

2. Add ground turkey and garlic. Stir occasionally and cook for about 10 minutes.

3. Add onions and yellow peppers and cook until onions are gold brown.

4. Add the sweet potato, chili pepper, salt and pepper. Cover the skillet and cook until the potatoes are tender, stirring occasionally (about 10-15 minutes). If necessary, add more olive oil.

5. Once the sweet potato is tender, sprinkle shredded mozzarella cheese over top and allow to melt (about 3-5 minutes). Sprinkle with fresh parsley and serve.


All Images Copyrighted © 2015 The Kitchen Life of a Navy Wife

Thursday, November 5, 2015

Fish Tacos with Mango Salsa and Avocado Sauce

'Fish Tacos with Mango Salsa and Avocado Sauce'
Source: Adapted from Annie's Eats



2 Tbsp. freshly squeezed lime juice
2 Tbsp. olive oil, plus more for cooking
3 Tbsp. minced cilantro (or parsley)
1/4 tsp. cumin
1/4 tsp. ground chipotle powder
2 cloves garlic, minced or pressed
Salt & pepper, to taste
1.5 lbs. white fish (halibut or tilapia)
flour tortillas


2 mangos, pitted, peeled and diced
1/3 cup diced red bell pepper
1/4 cup finely chopped red onion
1 Tbsp. minced fresh cilantro (or Parsley)
Juice of one lime
Pinch of salt


1 avocado, split and pitted
1/2 cups sour cream
1 clove garlic, minced or pressed
Juice of 1 lime
salt & pepper to taste


1. Prepare the marinade: Combine the lime juice, olive oil, cilantro (or parsley), cumin, chipotle and garlic in a large zip-lock bag. Season with salt and pepper. Place the fish in the bag and turn to coat so the fish is fully covered in the marinade. Refrigerate for 30 minutes.

2. Prepare the Salsa: Combine all the salsa ingredients in a medium bowl and toss until evenly mixed. Cover and set aside.

3. Prepare the sauce: Combine all the sauce ingredients in a food processor or blender. Process until smooth.

4. Drizzle olive oil in a large skillet and heat over medium-high heat. Add the fish in a single layer and cook, turning only once, until cooked through (135-145 degree internal temp). Transfer fish to a plate and coarsely chop with a fork.

5. Assemble tacos: Top flour tortillas with fish, mango salsa and drizzle with avocado sauce. Serve immediately.


All Images Copyrighted © 2015 The Kitchen Life of a Navy Wife

Monday, November 2, 2015

Chicken Broccoli Mushroom Stir-Fry

'Chicken Broccoli Mushroom Stir-Fry'


1 lb boneless skinless chicken breast, cut into 1 inch pieces
1/4 cup all-purpose flour
1 cup chicken broth/stock
1/4 cup honey
1/4 cup soy sauce
1/2 Tbsp fresh ginger, peeled and grated
2 medium garlic cloves, grated
2 tsp sesame oil
2 Tbsp olive oil, divided
6 cups broccoli florets (thaw if using frozen)
1 small onion, sliced
12 oz white button mushrooms, sliced


1. In a medium bowl, toss chicken breast with flour until evenly coated. Remove chicken to a plate (leave remaining flour in the bowl - you'll use it for the sauce).

2. Prepare the sauce: In the bowl with the remaining flour, add the chicken broth, honey, soy sauce, grated ginger, garlic and sesame oil. Whisk until smooth ans set aside.

3. Heat a wok or large skillet on medium high heat and add 1 Tbsp olive oil. Once oil is hot, add chicken pieces and spread out evenly. Let chicken sit for a minute before stirring, then stir fry 5 minutes or until browned. Remove chicken from the pan and set aside.

4. Add another 1 Tbsp of oil to the same pan. Once oil is hot, add the broccoli, onions and sliced mushrooms to the pan and stir-fry 4 minutes, or until mushrooms are softened and broccoli is crisp-tender.

5. Whisk the sauce again then pour it over the vegetables. Bring to a boil over medium heat, stirring constantly. Simmer 2 minutes or until sauce is thickened then toss in chicken and cook another 30 seconds or until heated through. Season to taste with salt if desired.


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