Friday, February 5, 2016

Skinny Shrimp and Broccoli (even for those that dont like broccoli)




I started making this when i was doing meal prep and wanted a variety in the fridge. My husband loved this so much and he does not even like broccoli!
Ingredients
  • sauce:
  • 4 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon orange juice
  • 1 tablespoon brown sugar
  • 1 tablespoon ginger
  • 5 cloves garlic, minced
  • 2 teaspoons sesame oil
  • 1 teaspoon cornstarch
  • Separately needed Ingredients:
  • 1 1/2 tablespoons sesame oil
  • 2 pounds shrimp, peeled and de-veined 
  • 4 cups(ish) broccoli florets
Directions
  1. For the sauce:
    whisk together the soy sauce, orange juice, brown sugar, ginger, garlic, sesame oil, and cornstarch in a bowl
  2. To cook:
    Heat the sesame oil (1 1/2 tablespoons) in a large skillet over medium-high heat. Once warm, add in the shrimp and stir constantly until pink - about 4 minutes. Add in the broccoli and continue cooking until the broccoli is bright green and tender; about 3-4 minutes. Add in the liquid mixture, stir well to coat the shrimp and broccoli, and cook for another 1-2 minutes, or until the sauce has thickened. 

Eat over rice to make it go further. This is a great make ahead meal for meal prep weeks.

Let me know if you've made this and what you have/would change!





Tuesday, October 20, 2015

LADY SOMA SOMALUXE Product review

The personal opinions and reviews expressed on this blog (Down Side Up Mommy) belong solely to me. The reviews posted on this blog are my own thoughts, ideas, impressions and opinions of each product. All reviews are my honest opinion. I have been compensated by free product to write this review.

Monday, September 14, 2015

Citrus Clear Multi Product Review!

The personal opinions and reviews expressed on this blog (Down Side Up Mommy) belong solely to me. The reviews posted on this blog are my own thoughts, ideas, impressions and opinions of each product. All reviews are my honest opinion. I have been compensated to write this review





Monday, June 22, 2015

Cat's Tongue Review!



The personal opinions and reviews expressed on this blog (Down Side Up Mommy) belong solely to me. The reviews posted on this blog are my own thoughts, ideas, impressions and opinions of each product. All reviews are my honest opinion. I have been compensated to write this review



Tuesday, June 2, 2015

Easy Hot Wings - My favorite Hot Wing Recipe



Ever since i got pregnant 7 mos ago, I constantly have the craving for hot wings. I usually make my own sauce, but for this recipe I used already made store bought wing sauce that I had in the cabinet. These are the best hot wings I have ever made and Im considering making more for lunch tomorrow.

For 6 wings, you will need:
1/2 C flour
1 tsp salt
1 tbsp garlic powder
1/2 tsp pepper
(I also threw in some cajun seasoning I had from back home Louisiana)
Wing Sauce

-Preheat oven to 450°-Rinse chicken under water and drain
-Whisk together flower and seasoning in a bowl
-On a cookie sheet, line with foil and spray with non stick spray
-Dip the raw chicken into the flour mixture, and lay on the cookie sheet
-Bake for 20 minutes, flip and bake for another 20 minutes
-Once baking is complete, add wings to a bowl and pour wing sauce over it.
(I use a bowl with a lid, and close the bowl and shake the chicken inside so the sauce gets all over, but thats just me)




results were amazing!
If you try this recipe, please let me know how it turned out, or what you altered to make it yours!

Sunday, April 19, 2015

Crock Pot Sour Cream Chicken with Stuffing

Ok, so I'm HORRIBLE at remembering to take pictures...but I'm going to make it up to you by sharing this recipe  that takes 5 minutes to make. Best part is, it's OK to put this chicken into your crock pot straight out of the freezer!



Crock Pot Sour Cream Chicken with Stuffing


Ingredients:

1       can cream of chicken

4              chicken breast halves

½             cup sour cream

1              packet (or box) chicken stuffing

1              can water



Directions:

Mix water, sour cream and cream of chicken in small bowl

Place chicken in crockpot

Pour chicken stuffing over chicken

Add fluid mixture

Cook low for 4 hours

Keep an eye out, as I always need more water throughout cooking, but don’t add too much or it will make your stuffing runny

EASY Chicken Casserole



This is a favorite of my husbands, and it's really easy to make!

This recipe is so easy -- no need to get wrapped around the axle on measurements of the ingredients -- just do portions as you see fit for your family. Some like more chicken, some like more noodles.

You will need:
1. Chicken, shredded (your own or some already hot and ready from the grocery store)
2. 1 can cream of chicken (see my recipe for home made cream of chicken here)
3. Yolk noodles, boiled
4. Cheddar cheese, i like to use kraft slices of cheese but shredded is fine too
5. French fried onions

Directions:
Mix chicken, cream of chicken and noodles in a bowl

Place in 8x8 (or larger if youre making more) Pyrex dish

Add cheese and put in oven @ 350 for 5-10 mins, or until cheese is melted

Add French Fried Onions and enjoy.

Easy Creamy Chicken Enchiladas


Easy Creamy Chicken Enchiladas


Ingredients:

6-8 corn tortillas (enchilada size)

1 pre-cooked plain rotisserie chicken, shredded

4 cups shredded Mexican blend cheese, divided in half

3 tablespoons butter

3 tablespoons all purpose flour

1-1/4 cups chicken broth

1 – 10oz can cream of chicken soup

1 cup sour cream

1 – 4oz can chopped green chiles

¼ teaspoon ground black pepper

¼ teaspoon sea salt









Directions:

-Preheat oven to 350 degrees F.

-Fill the center of each tortilla with a handful of shredded chicken  and a pinch of the shredded cheese.

-Roll and place in the bottom of a baking dish with the seam side down.

-In a pot over medium heat melt the better. Add flour and whisk into a thick paste.

-Add chicken broth, cream of chicken, sour cream, chiles, salt and pepper.

-Whisk gently for about 5 minutes until warm and smooth.

-Pour the sauce over the enchiladas and top with remaining shredded cheese.



-Bake for 25 to 30 minutes and serve warm.

Thursday, April 16, 2015

Braided Spaghetti loaf

I was feeling a little  adventurous tonight. So instead of the typical spaghetti and garlic bread, I was inspired to try a spaghetti loaf. Basically, its spaghetti in the bread. Looked cool, i thought. I should have known i was doomed from the start. I didn't have the fancy bread dough that the recipe called for, and come to find out i didn't have regular spaghetti noodles either. I should have just stopped there...but, by the time i noticed i was out of the typical spaghetti noodles, i had already made some bread dough - from scratch - so, needless to say, i was committed.  I ended up getting the noodles, and I've also learned that my biggest problem was that I was not letting my dough rise long enough or in a warm enough area, so heres to better pictures next time! Please let me know if you had better success than me!


You will need:
Bread dough, i wish i knew how much I used when I made this, but I will update this post with that information the next time I made this.
Spaghetti noodles
1lb hamburger meat, cooked
1 can/jar spaghetti sauce (pictured is some that I made from scratch)
shredded cheese (however much you desire)
parsley
garlic salt
1 egg


First, Roll out your dough onto a cookie sheet. I make mine from scratch, but you can buy some already made at the grocery store.


Get your pot of water going for your noodles 
(add noodles once boiling)


 Add shredded cheese and parsley (whichever cheese and amount you prefer)


Brown your hamburger meat on high heat until cooked through
Preheat oven to 350°


Add spaghetti sauce (drain undesired oils/grease from meat first)
I attempted but didnt get it all


Stir on hot (now turned off) eye on stove



Add meat and sauce to drained, full cooked pot of noodles and stir.
Add mixture to your pain of dough, in a thick centered line.
Add desired cheese and oregano


Cut lines (an inch-ish) into surrounding dough
lift dough flaps, and braid them into each other loosely
This does not have to be perfect, but do not pull too tight as the bread needs room to rise when cooking


Brush the top lightly with egg, and add garlic salt if desired

Bake 30-35 minutes

Sorry about the blurry pic! It tastes amazing!






I learned that the key to doing this successfully was to roll the dough out over some foil so that you don't ruin it by transferring it to the cookie sheet, which i didnt know when i first made this, and it was a disaster, more so than in these pictures.