Can you believe it took me longer to photograph this recipe than it did for me to cook it? Seriously. It only takes 15 minutes to whip up this dish of sautéed shrimp with artichokes, white beans, and spinach –and a pot of quinoa to serve with it. Weeknight dinner just doesn’t get much easier than this!

One of my favorite things about this shrimp and artichoke sauté is that you only need a handful of ingredients, and they’re all things that I always have on hand: a bag of Bumble Bee SuperFresh® Lemon Shrimp with Garlic & Herbs, a can of artichokes, a can of small white beans, and some fresh baby spinach.

I’ve written about Bumble Bee SuperFresh® before, and I love keeping a few bags in my freezer for nights when I want a healthy dinner that doesn’t take a lot of effort or planning – since the shrimp cook from frozen, you don’t even need to worry about pulling anything out to defrost. While you can serve them  simply over some pasta or rice, they also make a great, flavorful shortcut for recipes like this one.

Inside the bag of shrimp, you’ll find fresh frozen shrimp and several disks of seasoned butter. It’s all natural, gluten free, and contains a very short list of real, recognizable ingredients (shrimp, butter, lemon juice and zest, white wine, olive oil, garlic, and herbs). When you prepare the shrimp according to the directions on the package the butter melts into a delicious scampi-like sauce; there’s just enough to add a little bit of flavor to every bite of this sauté.

If you have leftovers, add some fresh lemon juice and enjoy them chilled as a delicious salad. (The shrimp don’t reheat well – they’ll overcook and get tough.)

To learn more about the Bumble Bee SuperFresh®, visit them on Facebook or Twitter. The line includes 7 varieties of all-natural chef-prepped fish and seafood that go from freezer to table in under 20 minutes.

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15-Minute Shrimp and Artichoke Sauté

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Lauren Keating

Ingredients

• 1 cup quinoa rinsed
• 1 package Bumble Bee SuperFresh® Lemon Shrimp with Garlic & Herbs
• 1 can small white beans rinsed and drained
• 1 can artichoke heart quarters in water, drained
• 2 cups baby spinach roughly torn

Instructions

• Add the quinoa and 2 cups of water to a small saucepan over medium heat Bring to a simmer. Cover and cook 15 minutes, or until the water has absorbed. Fluff with a fork.
• Meanwhile, add the frozen shrimp to a cold sauté pan. Cook over medium heat for 4 minutes, turning occasionally. Pour off any liquid and return the pan to the burner, along with the seasoned butter medallions, beans, and artichokes. Cook 2 minutes, stirring once to twice, or until the butter has melted and the shrimp are opaque. Remove the pan from the heat and stir in the spinach.
• Serve the shrimp and artichoke sauté over the cooked quinoa.

For Valentine’s Day, we like to stay in and have a cozy meal at home. We save going out for another night when our favorite restaurants aren’t as crowded.

When I was brainstorming ideas for this year’s meal, my thoughts turned to ham steaks. Ham steak probably isn’t the first thing that comes to mind when you want a romantic meal, but I’ve never seen Shawn as excited as he gets when I pull a ham out of the oven. Pork is definitely the key to his heart.

I still have some of our Christmas ham in the freezer, so making a whole ham is out of the question. Thankfully, Jones Dairy Farm makes twin-pack ham steaks that are perfect for a dinner for two without tons of leftovers. (I buy them locally at Hannaford; you can use this store locator to find them near you!)

I did a test run of my recipe this weekend, and it was everything I hoped it would be. The cherry-balsamic sauce is based loosely on the raisin sauce that be both love at Easter, but it’s not as sweet. The vinegar gives it a nice acidity that pairs really well with the sweet pork. A pinch of five-spice powder gives the sauce a hint of earthiness. I served the ham steaks with mashed sweet potatoes and roast broccolini.

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Ham Steaks with Cherry-Balsamic Sauce

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 369kcal

Author Lauren Keating

Ingredients

• ½ cup balsamic vinegar
• 1 cup frozen cherries
• 2 teaspoons sugar
• 1 pinch five-spice powder
• 1 pinch salt
• 1 tablespoons olive oil
• 2 Jones Dairy Farm ham steaks from 10-ounce twin pack

Instructions

• Combine the first 4 ingredients in a small saucepan over medium heat. Bring to a simmer, stirring frequently to help the cherries break down. Cook for 10-15 minutes, or until reduced by half. Season with salt. Keep warm.
• Heat the olive oil in a grill pan. Cook the ham steaks, turning frequently, for 5 minutes or until heated through.
• Serve the ham steaks with cherry-balsamic sauce.

Nutrition

Calories: 369kcal | Protein: 31g | Fat: 14g | Fiber: 1g

I created this recipe for my client, Jones Dairy Farm. I truly love their products, and I hope you do too. Thank you fo supporting the brands that keep me inspired in the kitchen and help make Healthy Delicious possible!

 Do you have any memories that are so vivid it’s almost like looking at a photograph? One of my earliest memories – I couldn’t have been much older than three – is of me sitting on the stoop and eating buttered egg noodles and peas straight out of a huge mixing bowl. I remember thinking those noodles were one of the most delicious things I had ever tasted.

With the exception of that simple dish, I typically only serve egg noodles with really rich dishes, like Swedish meatballs, Mushroom Stroganoff, and Beef Bourguignon. When the opportunity to create a recipe using No Yolks® presented itself, I set out to make a recipe that was lighter and fresher. I ended up making the dish you see here – noodles mixed with slightly caramelized brussels sprouts, caraway seeds, and fresh lemon juice and topped with chicken cutlets – and I couldn’t be happier with the results. We gobbled it up and immediately started dreaming about the leftovers. I’m already planning to make it again!
If you like egg noodles and caraway, you should definitely make this recipe soon. I’m already planning to make it again – it’s really that good!

With the exception of one time that I bought a store brand (never again), I always buy No Yolks® noodles. They’re so good, and they always cook up smooth and firm (unlike those other ones that turned into a pile of mush). They’re also available in a new whole grain variety! I went use the original noodles for this recipe since the flavors are so delicate, but I can’t wait to try the whole grain noodles that next time I make a heartier dish.

Be sure to grab a coupon for $1 of 2 bags of No Yolks® noodles and check out their website for more recipes to inspire you. It’s filled with delicious recipes, from chicken soup to lamb stew to noodle kugel.

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Noodles with Brussels Sprouts, Caraway, and Lemon

Soft caramelized onions and Brussels sprouts add enough moisture to this noodle dish that you don't need to add sauce – just be sure to stir it well so the vegetables and cooking oil distribute evenly throughout the dish.

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 495kcal

Author Lauren Keating

Ingredients

• 6 ounces No Yolks® Extra Broad Noodles
• 1 pound chicken cutlets
• ¼ cup flour
• ½ teaspoon hot Hungarian paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 egg
• 1 tablespoon olive oil
• 1 lemon juiced
• 2 tablespoons olive oil
• 1 medium onion thinly sliced
• 3 cups sliced Brussels Sprouts about 20
• 1 teaspoon caraway seeds
• Parsely for garnish optional

Instructions

• Heat oven to 200ºF. Bring a large pot of water to a rolling boil.
• While you wait for the water to boil, prepare the chicken. In a shallow dish, combine the flour, paprika, salt, and pepper. In a clean bowl, beat the egg with 1 tablespoon water. Dip the chicken into the egg, then dredge in flour.
• Heat 1 tablespoon of olive oil in a large nonstick skillet set oven medium-high heat. Add the chicken and cook for 2 minutes on each side, or until golden brown and cooked through. Sprinkle with half the lemon juice and transfer to the oven to keep warm.
• Add the noodles to the boiling water and cook for 10 minutes.
• While the noodles cook, heat the remaining oil over medium heat. Add the onion and cook 2 minutes, or until softened. Add the shredded Brussels sprouts and cook 5 minutes, or until they begin to turn golden brown on the edges. Drain the noodles and add to the pan with the vegetables. Sprinkle with the remaining lemon juice and stir well to combine.
• Top the noodles with the chicken. Garnish with parsley, if desired.

Nutrition

Calories: 495kcal | Protein: 74g | Fat: 6g | Cholesterol: 11mg | Fiber: 4g

The first time I saw quinoa fried rice on a menu, I thought it was brilliant. I loved the idea of mixing things up by using a grain other than rice. When I realized it was also an excellent way to use up leftovers, I knew I had to learn how to make it!

And if you also have leftover quinoa (or think to make it ahead of time), it can be on the table in about 25 minutes. It’s perfect for a weeknight – especially this time of year when things always seem so hectic.

I used cranberry sweet chili ham in this fried “rice” and I loved how the subtle fruity glaze paired with the vegetables and quinoa, but any leftover ham will work. It would be especially good with this Instant Pot boneless ham that has a super yummy pineapple and brown sugar glaze!

If you don’t have leftovers, you can also use a ham steak. We usually eat fried rice as a side dish, but since this version has a variety of interesting textures and flavors, we liked it as a main course too.

More recipes that use leftover ham:

Dijon Potato Salad with Crispy Ham
Butternut Squash Biscuit Sandwiches
BBQ Hawaiian Pizza
Cheddar Ham Rolls

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Quinoa Fried Rice

This recipe is best with leftover quinoa that has been refrigerated overnight. 1 cup of quinoa cooked in 2 cups of water will yield the amount needed.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 235kcal

Author Lauren Keating

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion diced
• 2 garlic cloves minced
• 2 tablespoons grated ginger
• 2 carrots diced (about 1/2 cup)
• ½ cup frozen corn
• 2 tablespoons water
• 4 cups cooked quinoa
• 2 cups shredded Brussels sprouts
• 1 cup diced cooked ham
• ½ cup snap peas cut in half
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons water
• 1 tablespoon sesame oil
• 2 tablespoons chopped green onions

Instructions

• Heat the vegetable oil in a wok or large, flat-bottomed pan over medium-high heat. Add the onion, garlic, and ginger; cook 3 minutes, or until soft.
• Add the carrots, corn, and water; cook until the water evaporates and the carrots begin to soften – about 5 minutes. Add the quinoa, Brussels sprouts, ham, and snap peas. Cook 5 minutes.
• In a small bowl, mix together the soy sauce, 2 tablespoons water, and sesame oil. Pour the sauce into the pan, mixing well to combine. Cook 2-3 minutes, or until the liquid is absorbed.

Nutrition

Calories: 235kcal | Protein: 9.4g | Fat: 9.7g | Fiber: 4.9g