Ingredient Notes

• Whole chicken: A 4 to 5-pound chicken is the perfect size for this recipe.
• Olive oil: Helps the seasonings stick to the chicken and is also used for browning.
• Salt and black pepper: Season both the chicken and vegetables to taste.
• Paprika: Adds color and mild flavor to the roasted chicken.
• Dried thyme: Gives the chicken a savory herb flavor.
• Garlic powder: An easy way to season the entire chicken evenly.
• Onion: Cut into wedges so it holds up during the long roasting time.
• Carrots: Thick rounds stay tender without becoming too soft.
• Potatoes: Cut them into chunks so they cook evenly alongside the chicken.
• Chicken broth: Adds moisture and creates flavorful pan juices for the gravy.
• Butter: Used as the base for the homemade gravy.
• All-purpose flour: Thickens the pan juices into gravy.
• Fresh parsley: An optional garnish for serving.

How to Make Dutch Oven Chicken Pot Roast with Gravy

1. Preheat the oven to 350°F. Pat the chicken dry with paper towels. Rub the chicken inside and out with the olive oil. Season inside and out with salt, black pepper, paprika, thyme, and garlic powder.
2. Heat the Dutch oven over medium-high heat on the stovetop. Add a splash of olive oil.
   Brown the chicken on all sides until golden brown.
3. Add the onion, carrots, and potatoes to the Dutch oven, arranging them across the bottom and around the edges. Season with additional salt and black pepper, if desired.
4. Pour in the chicken broth. Cover with the lid and transfer the Dutch oven to the preheated oven. Roast for 1 1/2 to 2 hours, or until the chicken is fully cooked and reaches an internal temperature of 165°F and the vegetables are tender.
5. Remove the chicken and vegetables from the Dutch oven. Strain and reserve the pan juices. Place the Dutch oven on the stovetop over medium heat. Melt the butter.
   Whisk the flour into the melted butter and cook, stirring constantly, for about 1 minute.
   Gradually whisk in the reserved pan juices. Bring the gravy to a simmer and continue cooking until it reaches your desired consistency.
6. Carve the chicken and serve with the roasted vegetables and gravy. Garnish with chopped fresh parsley.

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Dutch Oven Chicken Pot Roast with Gravy

This Dutch Oven Chicken Pot Roast cooks with potatoes, carrots and onions until tender, then the savory pan juices are turned into an easy homemade gravy.

Course Dinner

Cuisine chicken, healthy

Prep Time 20 minutes minutes

Cook Time 1 hour hour 55 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 6

Calories 445kcal

Equipment

• Dutch Oven

Ingredients

• 4lb whole chicken about 4-5 pounds, giblets removed
• 2 tablespoons olive oil plus a splash for browning
• Salt and black pepper to taste
• 2 teaspoons paprika
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 large onion cut into wedges
• 3 large carrots peeled and sliced into thick rounds
• 3 medium potatoes peeled and cut into chunks
• 2 cups chicken broth
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• Fresh parsley chopped, for garnish

Instructions

• Preheat the oven to 350°F. Pat the chicken dry with paper towels. Rub the chicken inside and out with the olive oil. Season inside and out with salt, black pepper, paprika, thyme, and garlic powder.
  
• Heat the Dutch oven over medium-high heat on the stovetop. Add a splash of olive oil. Brown the chicken on all sides until golden brown.
  
• Add the onion, carrots, and potatoes to the Dutch oven, arranging them across the bottom and around the edges.Season with additional salt and black pepper, if desired.
  
• Pour in the chicken broth. Cover with the lid and transfer the Dutch oven to the preheated oven.
  
• Roast for 1 1/2 to 2 hours, or until the chicken is fully cooked and reaches an internal temperature of 165°F and the vegetables are tender.
• Remove the chicken and vegetables from the Dutch oven. Strain and reserve the pan juices.
• Place the Dutch oven on the stovetop over medium heat. Melt the butter. Whisk the flour into the melted butter and cook, stirring constantly, for about 1 minute. Gradually whisk in the reserved pan juices. Bring the gravy to a simmer and continue cooking until it reaches your desired consistency. Carve the chicken and serve with the roasted vegetables and gravy. Garnish with chopped fresh parsley.
  

Nutrition

Calories: 445kcal | Carbohydrates: 30g | Protein: 37g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 471mg | Potassium: 643mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6470IU | Vitamin C: 25mg | Calcium: 41mg | Iron: 2mg

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The post Dutch Oven Chicken Pot Roast appeared first on The Rockstar Mommy.

How to Make Instant Pot Broccoli

1. Pour 1 cup water into the inner pot of your Instant Pot. Insert a steamer basket into the bottom of the pot. Add the broccoli florets on top of the steamer basket. You want the broccoli sitting above the water, not swimming in it.
2. Close and lock the lid. Turn the steam release valve to the sealing position. Set to cook at high pressure for 1 minute. When the Instant Pot beeps and the cooking cycle is finished, do a quick pressure release by carefully turning the valve to open. Keep your hands and face away from the steam. Once all the steam is released, open the lid and remove the broccoli right away.

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How to Make Instant Pot Broccoli

Easy Instant Pot broccoli made with just fresh broccoli florets and water.

Course Side Dish

Cuisine healthy, Instant Pot, vegetarian

Prep Time 5 minutes minutes

Cook Time 1 minute minute

Total Time 6 minutes minutes

Servings 4

Calories 23kcal

Equipment

• Instant Pot

Ingredients

• 3 cups fresh broccoli florets
• 1 cup water

Instructions

• Pour 1 cup water into the inner pot of your Instant Pot. Insert a steamer basket into the bottom of the pot. Add the broccoli florets on top of the steamer basket. You want the broccoli sitting above the water, not swimming in it.
  
• Close and lock the lid. Turn the steam release valve to the sealing position. Set to cook at high pressure for 1 minute. When the Instant Pot beeps and the cooking cycle is finished, do a quick pressure release by carefully turning the valve to open. Keep your hands and face away from the steam. Once all the steam is released, open the lid and remove the broccoli right away.
  

Nutrition

Calories: 23kcal | Carbohydrates: 5g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 25mg | Potassium: 216mg | Fiber: 2g | Sugar: 1g | Vitamin A: 425IU | Vitamin C: 61mg | Calcium: 34mg | Iron: 0.5mg

The post Instant Pot Broccoli appeared first on The Rockstar Mommy.

Easy Blackened Salmon

1. Pat the salmon filets dry with paper towels. This helps create the best crust during cooking.
2. Brush the salmon with oil and sprinkle half of the Cajun seasoning over the top. Flip and repeat on the other side.
3. Place a large cast iron skillet over medium heat. Add the remaining oil and allow it to heat until shimmering. Carefully place the salmon into the hot skillet. If your salmon has skin, place it skin side down first.
4. Cook for about 4 minutes until the underside develops a dark, flavorful crust.
5. Flip and continue cooking for another 2-3 minutes, depending on the thickness of the filets.
6. Continue cooking until the salmon reaches an internal temperature of 145°F when checked with an instant-read thermometer. The salmon should easily flake with a fork and have a moist, tender center. Remove from the skillet and squeeze fresh lime juice over the top before serving.

More Recipe Ideas

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Easy Blackened Salmon

This Easy Blackened Salmon is one of those recipes you'll find yourself making again and again.

Course Dinner

Cuisine healthy, seafood

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 228kcal

Ingredients

• 16 oz Salmon Filets (4 fillets)
• 2 Tablespoons Oil
• 1 Tablespoon Cajun Seasoning
• Lime Juice as desired

Instructions

• Pat the salmon filets dry with paper towels. This helps create the best crust during cooking.
  
• Brush the salmon with oil and sprinkle half of the Cajun seasoning over the top. Flip and repeat on the other side.
  
• Place a large cast iron skillet over medium heat. Add the remaining oil and allow it to heat until shimmering. Carefully place the salmon into the hot skillet. If your salmon has skin, place it skin side down first.
  
• Cook for about 4 minutes until the underside develops a dark, flavorful crust.Flip and continue cooking for another 2-3 minutes, depending on the thickness of the filets.
  
• Continue cooking until the salmon reaches an internal temperature of 145°F when checked with an instant-read thermometer. The salmon should easily flake with a fork and have a moist, tender center. Remove from the skillet and squeeze fresh lime juice over the top before serving.
  

Nutrition

Calories: 228kcal | Carbohydrates: 1g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 62mg | Sodium: 51mg | Potassium: 596mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 907IU | Vitamin C: 0.01mg | Calcium: 18mg | Iron: 1mg

The post Easy Blackened Salmon appeared first on The Rockstar Mommy.

Cilantro Lime Grilled Chicken

Directions for the marinade:

1. In a small bowl, mix together the olive oil, lime zest, lime juice, garlic, cilantro, salt and pepper. Set aside.
2. Using a meat tenderizer, pound the chicken breasts until they are even in thickness. Place the chicken in a 9×13 dish. Pour the marinade over the chicken. Cover and refrigerate for 30 minutes, turning once halfway through.

Grilling instructions:

1. Prepare your grill for medium-high direct heat.  Place the chicken on the grill, and cook for 6-8 minutes turning once halfway through cooking time. The chicken is done when the internal temperature reads 165 degrees F.
2. When cooked through, remove from heat and let it rest a few minutes before cutting. Serve with extra fresh cilantro and slices of lime to squeeze on top.

More Recipe Ideas

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Print

Cilantro Lime Grilled Chicken

Bright, fresh, and packed with flavor, this Cilantro Lime Grilled Chicken is the kind of meal you'll find yourself making again and again. A

Course Dinner

Cuisine chicken, grill

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Marinading time 30 minutes minutes

Servings 4

Calories 253kcal

Ingredients

• 4 chicken breasts
• 1 cup olive oil
• 2 limes zested and juiced
• 2 garlic cloves minced
• ⅛ cup chopped fresh cilantro
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Garnishes- extra cilantro slices of lime

Instructions

Directions for the marinade:

• In a small bowl, mix together the olive oil, lime zest, lime juice, garlic, cilantro, salt and pepper. Set aside.
  
• Using a meat tenderizer, pound the chicken breasts until they are even in thickness. Place the chicken in a 9×13 dish. Pour the marinade over the chicken. Cover and refrigerate for 30 minutes, turning once halfway through.
  

Grilling instructions:

• Prepare your grill for medium-high direct heat. Place the chicken on the grill, and cook for 6-8 minutes turning once halfway through cooking time. The chicken is done when the internal temperature reads 165 degrees F
  
• When cooked through, remove from heat and let it rest a few minutes before cutting. Serve with extra fresh cilantro and slices of lime to squeeze on top.
  

Nutrition

Calories: 253kcal | Carbohydrates: 1g | Protein: 48g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 408mg | Potassium: 847mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

The post Cilantro Lime Grilled Chicken appeared first on The Rockstar Mommy.

Cuban Style Pork Roast

1. Place the pork roast in an 8×8 baking dish or casserole dish. Using a sharp knife, cut 8-10 small slots into the pork roast and insert a garlic clove into each opening.
2. Mash the remaining garlic cloves using a mortar and pestle or food processor.
3. In a small bowl, combine the garlic, sour orange juice, lime juice, olive oil, oregano, cumin, salt, and bay leaves to create the mojo sauce.
4. Pour the mojo marinade over the pork roast. Cover tightly with aluminum foil or plastic wrap. Refrigerate for at least 30 minutes or up to overnight for best results.
5. Remove the roast from the refrigerator and let it sit at room temperature for about 20 minutes before cooking. Preheat the oven to 325 degrees F.
6. Place the pork roast in the oven and cook for 1½ to 2 hours, or until the internal temperature reaches at least 165 degrees F using a meat thermometer. For extra tender shredded pork, cook to 190 degrees F.
7. For a golden top with crispy edges, broil the pork roast for the last few minutes of cooking time. Allow the meat rest for 5-10 minutes before shredding.
8. Use two forks or meat shredders to shred the pork and spoon the flavorful pan juices over the top before serving.

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Cuban Style Pork Roast

If you love bold Cuban flavors, this Cuban Style Pork Roast is the kind of recipe you’ll want to make again and again.

Course Dinner

Cuisine pork

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Marinating time 30 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 6

Calories 241kcal

Ingredients

• 2 lb pork roast
• 1 head garlic
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1 Tablespoon olive oil
• 1 teaspoon salt to taste
• 1 teaspoon oregano to taste
• 1/2 teaspoon cumin to taste
• 2 bay leaves
• Cilantro and limes optional garnish

Instructions

• Place the pork roast in an 8×8 baking dish or casserole dish. Using a sharp knife, cut 8-10 small slots into the pork roast and insert a garlic clove into each opening.
  
• Mash the remaining garlic cloves using a mortar and pestle or food processor.
  
• In a small bowl, combine the garlic, orange juice, lime juice, olive oil, oregano, cumin, salt, and bay leaves to create the mojo sauce.
  
• Pour the mojo marinade over the pork roast. Cover tightly with aluminum foil or plastic wrap. Refrigerate for at least 30 minutes or up to overnight for best results.
  
• Remove the roast from the refrigerator and let it sit at room temperature for about 20 minutes before cooking. Preheat the oven to 325 degrees F.
  
• Place the pork roast in the oven and cook for 1½ to 2 hours, or until the internal temperature reaches at least 165 degrees F using a meat thermometer. For extra tender shredded pork, cook to 190 degrees F.
  
• For a golden top with crispy edges, broil the pork roast for the last few minutes of cooking time. Allow the meat rest for 5-10 minutes before shredding.
  
• Use two forks or meat shredders to shred the pork and spoon the flavorful pan juices over the top before serving.
  

Nutrition

Calories: 241kcal | Carbohydrates: 5g | Protein: 34g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 95mg | Sodium: 463mg | Potassium: 645mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 57IU | Vitamin C: 15mg | Calcium: 27mg | Iron: 1mg

The post Cuban Style Pork Roast appeared first on The Rockstar Mommy.

Air Fryer Potato Wedges

1. First things first: Wash and slice your russet potatoes on a cutting board using a sharp knife. Cut into similar size wedges so they cook evenly.
2. Place wedges in a large bowl and cover with cold water (or ice water). This extra step removes excess starch and helps create crispier potato wedges. Let them soak for 10 minutes, then drain and rinse. Dry thoroughly using paper towels or a clean kitchen towel.
3. Toss the wedges with oil, seasoning salt, and salt until evenly coated.
4. Place wedges in a single layer in the air fryer basket. Avoid overcrowding for maximum crispiness. Cook at 400°F for 18 minutes, flipping halfway through cook time. Remove once golden brown and crispy. Repeat with remaining wedges.

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Air Fryer Apple Crisp

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Air Fryer Potato Wedges

If you love crispy potatoes with that golden brown outside and soft inside, these Air Fryer Potato Wedges are about to become your go-to easy side dish.

Course Side Dish

Cuisine air fryer, vegetarian

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Total Time 23 minutes minutes

Servings 4

Calories 176kcal

Equipment

• Air Fryer

Ingredients

• 2 large russet potatoes
• 1 tablespoon vegetable oil
• 2 teaspoons seasoning salt Lawry’s
• 1 teaspoon salt

Instructions

• First things first: Wash and slice your russet potatoes on a cutting board using a sharp knife. Cut into similar size wedges so they cook evenly.
  
• Place wedges in a large bowl and cover with cold water (or ice water). This extra step removes excess starch and helps create crispier potato wedges. Let them soak for 10 minutes, then drain and rinse. Dry thoroughly using paper towels or a clean kitchen towel.
  
• Toss the wedges with oil, seasoning salt, and salt until evenly coated.
  
• Place wedges in a single layer in the air fryer basket. Avoid overcrowding for maximum crispiness.
  
• Cook at 400°F for 18 minutes, flipping halfway through cook time. Remove once golden brown and crispy. Repeat with remaining wedges.
  

Nutrition

Calories: 176kcal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 1753mg | Potassium: 770mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 11mg | Calcium: 25mg | Iron: 2mg

The post Air Fryer Potato Wedges appeared first on The Rockstar Mommy.

Ingredient Notes

• Cream cheese: Bring to room temperature so it blends easily.
• Vanilla greek yogurt: You can use regular yogurt or plain yogurt with a little vanilla extract if needed.
• Honey: You can swap with maple syrup or even a bit of brown sugar.
• Lemon juice: Freshly squeezed is best for flavor.
• Ground cinnamon

Healthy Fruit Dip

1. In a small bowl, cream together the cream cheese and greek yogurt.
2. Stir in the honey, lemon juice, and ground cinnamon.
3. Serve immediately or store in an air-tight container in the refrigerator until ready to serve.

More Recipe Ideas

Dutch Oven Chicken Pot Roast

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Easy Blackened Salmon

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Print

Healthy Fruit Dip

If you’re looking for a quick healthy snack or a light healthy dessert, this Healthy Fruit Dip is about to be your new go-to.

Course Dessert, dip

Cuisine healthy

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 9

Calories 86kcal

Equipment

• mixer

Ingredients

• 8 ounces cream cheese softened
• 1 cup vanilla greek yogurt
• 2 Tablespoons honey
• 1 Tablespoon fresh lemon juice
• 1 teaspoon ground cinnamon

Instructions

• In a small bowl, cream together the cream cheese and vanilla greek yogurt until smooth.
  
• Stir in the honey, lemon juice, and ground cinnamon.
  
• Serve immediately or store in an airtight container in the refrigerator until ready to serve.
  

Nutrition

Calories: 86kcal | Carbohydrates: 9g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 98mg | Potassium: 90mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 0.1mg

The post Healthy Fruit Dip appeared first on The Rockstar Mommy.

1. Chop them up and toss them in the Best Potato Salad Ever.
2. Served with sliced tomatoes and arugula on toast, this Healthy Egg Salad is a perfect quick lunch. 3
3. I never in a million years would of thought you could make Chocolate Chip Cookies with hard boiled eggs, but these look delicious.
4. Do you also have left over ham? Then this Cobb Salad is a great option.
5. Or you could make Ham Salad Sandwiches.
6. If you love Chinese food you will love these Soy Sauce Braised Eggs.
7. This Egg Salad recipe uses Greek yogurt instead of mayo. Much healthier than normal egg salad.
8. Egg Breakfast Casserole makes enough to feed an entire crowd, or prep breakfast for the entire week.
9. Make a huge batch of this Chicken & Egg Salad and lunch is done all week long.
10. Creamed Eggs On Toast is a true comfort food. It is also a super easy and affordable dish to make.
11. This Cheeseless Caprese Salad is Whole 30, Paleo and Gluten Free.
12. Peas, celery, hard-cooked egg, shredded cheddar, and pimentos combine to make Pea Salad.
13. Use all the green dyed eggs for this Creamy Avocado Egg Salad.
14. When Eggs and Pickles combine, you get amazing things. Like these Red Wine Vinegar Pickled Eggs.
15. Making poached eggs is a pain. This Eggs Benedict recipe calls for hard boiled ones.
16. Cauliflower Potato-Style Salad features all the traditional flavor and savor without all the calories
17. This Portuguese Pizza is topped with cheese, ham, olives, onions and hard boiled eggs!
18. These Tomato & Cheese Stacks are quick and easy to make. Great idea for last minute company.
19. Tuna Empanadillas are filled with tuna, hard boiled eggs and and olive stuffing- yum!
20. Bloody Mary Deviled Eggs are always a hit!

The post 20 Yummy Ways to Eat Hard Boiled Eggs appeared first on The Rockstar Mommy.

Ingredient Notes

• Raw shrimp – Larger shrimp work best here, staying juicy while soaking up the flavorful sauce; be sure to devein shrimp before cooking.
• Lemon juice – Brightens the shrimp and balances the richness of the tomato sauce and feta cheese.
• Dried oregano – Adds a classic Greek flavor that ties the sauce and shrimp together.
• Paprika – Brings mild warmth and depth without overpowering the dish.
• Red pepper flakes – Add gentle heat and can be adjusted to taste.
• Kosher salt – Enhances every layer of flavor in the shrimp and sauce.
• Black pepper – Adds subtle spice and contrast to the creamy feta.
• Unsalted butter – Creates a rich base for sautéing onions and garlic.
• Yellow onion – Softens into the sauce, adding sweetness and body.
• Cloves garlic – Provide bold, savory flavor essential to Greek shrimp dishes.
• Diced tomatoes – Form the heart of the tomato sauce with natural acidity and texture.
• Feta cheese – Melts slightly into the sauce, adding salty creaminess.
• Fresh parsley – Finishes the dish with color and fresh, herbal flavor.

Tomato Feta Shrimp Skillet Recipe

1. Toss the shrimp with the lemon juice, ½ teaspoon of dried oregano, paprika, salt and pepper in a medium sized bowl and let the mixture marinate while you prepare the next steps.
2. Melt one tablespoon of butter in a large skillet over medium heat. Add the diced onions and saute for 2-3 minutes until softened and slightly translucent.
3. Add the minced garlic, red pepper flakes and ½ teaspoon of the oregano to the pan. Saute for one minute.
4. Add the diced tomatoes and juices to the skillet and bring to a boil, then simmer for 5 minutes until the juices begin to slightly thicken.
5. Add the marinated shrimp to the pan and cook for 5-7 minutes until the shrimp is pink and fully cooked through.
6. Add the feta to the pan and remove the skillet from the heat.
7. Garnish with fresh chopped parsley and serve immediately with toasted pita bread or over a bed of pasta or rice. Enjoy!

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Tomato Feta Shrimp Skillet

This Tomato Feta Shrimp Skillet is a Mediterranean inspired dinner that feels special but fits perfectly into a busy week.

Course Dinner

Cuisine healthy, Mediterranean, seafood

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 220kcal

Ingredients

• 1 lb raw shrimp peeled and deveined
• 1/8 cup Juice of half a lemon
• 1 teaspoon dried oregano divided
• 1 teaspoon paprika
• ½ teaspoon red pepper flakes
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon unsalted butter
• 1 medium yellow onion diced
• 3 garlic cloves minced
• 28 oz diced canned tomatoes not drained
• ¾ cup crumbled feta cheese
• 2 tablespoons minced parsley

Instructions

• Toss the shrimp with the lemon juice, ½ teaspoon of dried oregano, paprika, salt and pepper in a medium sized bowl and let the mixture marinate while you prepare the next steps.
  
• Melt one tablespoon of butter in a large skillet over medium heat. Add the diced onions and saute for 2-3 minutes until softened and slightly translucent.
  
• Add the minced garlic, red pepper flakes and ½ teaspoon of the oregano to the pan. Saute for one minute.
  
• Add the diced tomatoes and juices to the skillet and bring to a boil, then simmer for 5 minutes until the juices begin to slightly thicken.
  
• Add the marinated shrimp to the pan and cook for 5-7 minutes until the shrimp is pink and fully cooked through.
  
• Add the feta to the pan and remove the skillet from the heat.
  
• Garnish with fresh chopped parsley and serve immediately with toasted pita bread or over a bed of pasta or rice. Enjoy!
  

Nutrition

Calories: 220kcal | Carbohydrates: 16g | Protein: 24g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 165mg | Sodium: 1474mg | Potassium: 585mg | Fiber: 3g | Sugar: 7g | Vitamin A: 855IU | Vitamin C: 24mg | Calcium: 146mg | Iron: 3mg

The post Tomato Feta Shrimp Skillet appeared first on The Rockstar Mommy.

Ingredient Notes

Ground beef – Adds rich flavor and a bit of red meat depth to the meatball mixture.
Ground pork – Keeps the homemade meatballs juicy and tender.
Panko breadcrumbs – Help bind the meatballs while keeping them light.
Parmesan cheese – Adds savory flavor that echoes Italian restaurants.
Onion – Blends smoothly into the meatballs for moisture and aroma.
Fresh parsley – Brightens the meatballs with fresh herbal notes.
Egg – Holds the meatball recipe together.
Garlic – Adds bold flavor to both the meatballs and the soup.
Italian seasoning – Brings classic Italian weddings flavor to the dish.
Salt & black pepper – Balance and enhance all the ingredients.
Celery – One of the aromatic vegetables that builds the base of the soup.
Carrots – Add gentle sweetness and color to the broth.
Onion (chopped) – Deepens the overall flavor during slow cooking.
Chicken broth / chicken stock – Forms the rich, comforting base of the soup.
Acini de pepe pasta – A tiny pasta and traditional kind of pasta used in Italian wedding soup recipes.
Baby spinach – A tender leafy green vegetable that wilts beautifully at the end of the cook time

How to make Slow Cooker Italian Wedding Soup

1. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Set aside.
2. In a large mixing bowl, gently mix together the meatball ingredients until just combined.
3. Roll 1.5 inch meatballs and place them onto the prepared baking sheet.
4. Bake meatballs for 16-18 minutes, flipping halfway through, until browned. Don’t worry if it’s not fully cooked through, it will continue to cook in the slow cooker.
5. Transfer the cooked meatballs into the slow cooker and add the celery, carrots, onion, garlic, chicken broth, Italian seasoning, salt and pepper.
6. Cover and cook for 6-8 hours on low or 3-4 hours on high, until the meatballs reach a minimal internal temperature of 145°F.
7. In the last hour of cooking, add the dried pasta and cook until soft.
8. Add the fresh spinach leaves and cook until wilted.

More Soup Ideas

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Slow Cooker Italian Wedding Soup

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Slow Cooker Italian Wedding Soup

Serve this Slow Cooker Italian Wedding Soup recipe with a side of crusty bread for a delicious and filling meal.

Course Soup

Cuisine Crockpot, Italian, Slow Cooker

Prep Time 30 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 30 minutes minutes

Servings 6

Calories 404kcal

Equipment

• 6qt Slow Cooker

Ingredients

MEATBALLS

• ½ lb ground beef
• ½ lb ground pork
• ½ cup panko breadcrumbs
• ½ cup finely grated parmesan cheese
• ¼ cup finely grated onion
• ¼ cup finely chopped fresh parsley
• 1 egg
• 3 cloves garlic minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper

SOUP:

• 3 ribs celery chopped
• 2 medium carrots chopped
• 1 medium onion chopped
• 3 cloves garlic minced
• 8 cups chicken broth
• 1 ½ teaspoons Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup dry acini de pepe pasta or dry orzo pasta
• 4 cups baby spinach

Instructions

• Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Set aside.
• In a large mixing bowl, gently mix together the meatball ingredients until just combined.
  
• Roll 1.5 inch meatballs and place them onto the prepared baking sheet.
  
• Bake meatballs for 16-18 minutes, flipping halfway through, until browned. Don’t worry if it’s not fully cooked through, it will continue to cook in the slow cooker.
  
• Transfer the cooked meatballs into the slow cooker and add the celery, carrots, onion, garlic, chicken broth, Italian seasoning, salt and pepper.
  
• Cover and cook for 6-8 hours on low or 3-4 hours on high, until the meatballs reach a minimal internal temperature of 145°F.
  
• In the last hour of cooking, add the dried pasta and cook until soft.
  
• Add the fresh spinach leaves and cook until wilted.
  

Nutrition

Calories: 404kcal | Carbohydrates: 32g | Protein: 24g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 2018mg | Potassium: 612mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5622IU | Vitamin C: 13mg | Calcium: 173mg | Iron: 3mg

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