Tag: 10 Minute Meals

Simply Parfait
Recipes

Simply Parfait

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Simply Parfait…a Summer Parfait

There is nothing better than simple and nothing sweeter than “in season” fruit. This recipe is as simple as they come which is great for meal prep or right on the spot! I like to make these with different types of fruit especially fruit that is ripe in its season. These are great even if you don’t have fresh or seasonal fruit on hand, but have a fruit jam or even frozen fruit. This is a sweet and protein packed breakfast for those “on the go mornings”. The crunch of the granola is a nice complement to the creamy yogurt and fruit. I also love using a Ball Jar to showcase how lovely the layers turn out, but you could always use a container that you have on hand. I hope you enjoy this simple summer or anytime recipe!

Simply Parfait

SIMPLY PARFAIT

Ingredients:

  • 1/2 cup of fruit or 1/4 cup of fruit jam of your choice (pictured here are blueberries, strawberries and peaches)
  • 1/4 cup granola (I like Honey and Oat Granola)
  • 1/2 cup of Vanilla Bean Greek Yogurt

Directions:

  • Add a layer of fruit, add a layer of yogurt, another layer of fruit, another layer of yogurt and top it off with granola.
  • If making ahead these will last at least 3 days in the refrigerator.
  • Enjoy!
Shrimp Po’Boy Lunch
Lunch · Recipes

Shrimp Po’Boy Lunch

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Shrimp Po’Boy

Looking for a fast and tasty lunch or dinner? A shrimp Po’Boy is one of my favorite sandwiches to whip up. It’s super easy, fast and delicious! All you need is a sub roll, frozen popcorn shrimp, roma tomatoes, butter lettuce, remoulade sauce and a couple of small sides like potato chips and pickles. The secret to a great Po’Boy is getting the shrimp crispy and having a kickin’ remoulade sauce.

I made my own remoulade with mayo, dill and touch of spicy cocktail sauce. We like a little kick with our Shrimp Po’Boy and this definitely kicked it up a notch. For my remoulade sauce I took 1/4 cup mayo, a pinch of dill and 2 tsps spicy cocktail sauce and mixed it all together for a delicious remoulade. For the sides it really just depends on what we have on hand. Sometimes I make French Fries in the air fryer to go along with this meal, but today I opted for potato chips and a pickle. Now, I hope you enjoy this recipe as much as we do!

Shrimp Po’Boy

SHRIMP PO’BOY

Ingredients:

  • Sub roll, sliced almost in half lengthwise
  • 3 slices of a Roma tomato
  • A couple of leaves of butter or living lettuce
  • 2 Tbsps remoulade (my recipe is in the above paragraph)
  • 18 to 20 popcorn shrimp, cooked in air fryer
  • Chips or French fries
  • Pickle

Directions:

  • With a sharp knife slice sub roll almost in half lengthwise; set aside.
  • Set air fryer to 8 minutes at 380 degrees F; add shrimp and shake basket at half way mark. Remove from basket once shrimp is done.
  • Add remoulade to top and bottom of sub roll, add lettuce, tomatoes and top with shrimp.
  • Add chips or fries and a pickle to your plate and enjoy!
The Bagel With Everything
Lunch · Recipes

The Bagel With Everything

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The Bagel with Everything!

Since the pandemic started I’ve been working from home and that means I have time to make some tasty lunches. The Bagel with Everything, as I like to call it, is my favorite! To me…it has it all, plus it’s quick and delicious. I usually have everything at my fingertips from a delicious everything bagel, a robust flavored cream cheese, spring mix, sangria tomatoes and my balsamic glaze. It’s a tasty treat that is sure to fill you up until dinner time.

There’s not much else to say other than I hope you enjoy….

The Bagel with Everything.

THE BAGEL WITH EVERYTHING

Ingredients:

Directions:

  • Add cheese to lightly toasted open bagel.
  • Top with equal parts lettuce and tomatoes.
  • Drizzle with balsamic glaze and a dash of salt and pepper.
  • Enjoy!
The Simplest Avocado Breakfast Open Faced Sandwich
Breakfast · Recipes

The Simplest Avocado Breakfast Open Faced Sandwich

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Avocado Breakfast Open Faced Sandwich

These days I’m all about keeping it simple, but delicious. That’s why this open faced sandwich is my favorite because it’s both of those things! This is another recipe that I could eat at anytime throughout the day. It’s filling, light, refreshing and by keeping it open faced you are cutting carbs if that’s your thing.

I always keep tomatoes, eggs and bacon in the house, but we aren’t big bread eaters unless we are making sandwiches like these. If you have seen some of my other posts you know that I talk a lot about good quality ingredients. It is important to go all out on a really yummy bread for this recipe since it’s the vessel that holds this masterpiece together. We usually grab some fresh bakery bread for these sandwiches and the one pictured here is from our favorite local bakery. I really like their multigrain bread because it is super sturdy and can hold up to the avocado, egg yolk and juicy tomatoes.

There are so many textures going on in this sandwich which I enjoy because it keeps things interesting. The slightly toasted bread, creamy avocado, crunchy bacon, juicy tomatoes, and silky egg yolk…see…SO MANY TEXTURES! The most important part here is the Sunny Side Up Egg…you need to cook it on the stovetop first then slide it into the oven to finish for a beautiful egg. If Sunny Side Up isn’t your favorite…you could scramble or even poach an egg and this sandwich would still be a winner. Now, I hope you enjoy this recipe and find it as satisfying as we do!

Avocado Breakfast Open Faced Sandwich

Avocado Breakfast Open Faced Sandwich

Ingredients:

  • Sliced sandwich bread; lightly toasted (I use good quality bakery bread, I used multigrain)
  • Half an avocado, smashed
  • 3 slices of cooked bacon
  • 1 tomato, thick sliced
  • 1 egg, cooked Sunny Side Up
  • Parsley for garnish

Directions:

  • Top bread slice with mashed avocado.
  • Lay bacon on top of avocado.
  • Put two thick slices of tomato on top of bacon.
  • Carefully place egg on top of tomatoes (you don’t want the yolk to break yet!)
  • Top with parsley.
  • Enjoy!