#3 - Peanut Noodles and Shrimp

4c rice noodles, cooked according to package instructions
1/2 tbs olive oil
3 tbs minced green onions
2 cloves minced garlic
4 tbs minced ginger
1 red chili pepper
1/2c chopped green pepper
1c mushrooms, sliced
10 baby carrots, quartered lengthwise
1c green (snap) beans or snow peas
1 lb shrimp, peeled and deveined

Sauce
1/4c chicken broth
2 tbs peanut butter
1 tsp hot chili oil
1 tbs fish sauce
1/2 tbs soy sauce
1 tsp sesame oil

Garnish
1 lime, quartered
1/8c cilantro, chopped
Hot chili sauce, to taste


Prepare noodles according to package directions, set aside.

Stir together peanut butter and chicken broth, set aside.

Heat olive oil in skillet. Add onion, garlic, ginger and red pepper. Stir fry for 1-3 minutes. Add green pepper, carrots, mushrooms, snap beans or snow peas and shrimp. Cook until shrimp are done. Add remaining sauce ingredients to chicken broth and peanut butter mixture. Pour over veggie mixture. Heat just until boiling. Remove from heat, stir in noodles. Garnish with lime and cilantro. Serve with hot chili sauce.

Yields: 4 servings


We really liked this dish. It's chock full of fresh veggies and shrimp. It definitely has a kick to it, so if you aren't keen on spicy food, you may want to cut the chili oil back or leave it out completely. Don't worry too much about measuring the veggies. You really can just put in however much you like.

#2 - Crispy Black Bean Tacos

Crispy Black Bean Tacos with Feta and Cabbage Slaw
Bon Appétit February 2009
by The Bon Appétit Test Kitchen
yield: Makes 4 servings
active time: 25 minutes
total time: 25 minutes

1 15-ounce can black beans, drained
1/2 teaspoon ground cumin
5 teaspoons olive oil, divided
1 tablespoon fresh lime juice
2 cups coleslaw mix
2 green onions, chopped
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Bottled chipotle hot sauce or other hot sauce

Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.

Even though it doesn't say to, I heated the beans, because it just didn't seem right not to. I added the cilantro, onion, and lime to the beans, and garnished with the slaw. I also used lemon juice from concentrate rather than the lime juice and it turned out just fine. These were a huge hit in our house - Thanks to Lori for the recommendation!

#1 - Omelet-To-Go

3c egg substitute
12 oz cooked turkey sausage
4 slices processed cheese

Put one ounce cooked sausage into each of 12 muffin cups. Pour 1/4c egg substitute on top of that in each cup. Add 1/3 of a slice of cheese to each cup. Bake at 350 for about 30 minutes, or until tops are golden and egg is no longer jiggly.

The best part about these omelet muffins is they can easily be frozen individually, then thawed and reheated for a breakfast on the go. Play around with the recipe - try Swiss cheese instead of processed, or bacon instead of sausage. I bet you could even do a Denver omelet style if you wanted!

Welcome!

One of my goals for this year is to try 52 new recipes - that means one a week. This is where I will post those recipes, along with my review and any modifications I made.

Something you should know, though - I hate prep work with all my heart. Chopping/cutting just about anything is about the worst chore I can think of. Well, that and washing windows. Thus the name of my blog - Easy Squeezy Recipes. Meaning most of the recipes I post will be "easy" in the manner that they don't take tons of (active) prep time.

I will definitely post the new ones. I might post some of the tried and true classics. And if you're really, really lucky, I'll post pictures. Don't hold your breath, though.