Quick & Easy

Delicious Shrimp Saganaki

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When you need an absolutely knock your socks off, quick & easy appetizer to serve, try this Easy Shrimp Saganaki recipe. The flavor is just so beautiful. It is one of my all time favorite Greek appetizers. Once you try it, it will become one of yours too! I love to serve it with lots and lots of crusty bread to scoop up every last drop of the marvelous savory tomato sauce.

One thing I really love about this dish is that when you are looking for a quick & easy shrimp dinner recipe idea, this is your perfect choice as well. Simply adding some hot fresh linguine enables you to have a gorgeous main course on the table in no time at all. If you feel you would like a little something extra, you can kick it up yet another notch by adding a complimentary side salad featuring the stars of this dish, Kalamata olives, tomatoes and feta cheese. And oh, by the way, did I mention… don’t forget lots and lots of crusty bread.

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Easy Shrimp Saganaki

Easy Shrimp Saganaki recipe tastes great and is quick and easy to make.

Course Appetizer

Cuisine Greek

Keyword Easy Appetizer, Easy Shrimp Saganaki, Family Favorites Recipe, Greek Shrimp, Quick & Easy Shrimp Dinner, Shrimp Appetizer

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Menu Planning Central

Ingredients

3 T. extra virgin olive oil
2-3 cloves garlic finely chopped
1 medium red onion finely chopped
1/4 c. dry white wine
1 15- oz. can crushed tomatoes
1/2 c. Kalamata olives chopped
1 t. dried dill
1 t. dried Greek oregano
1/2 t. crushed red chili flakes
Salt and black pepper to taste
1 lb. large 16/20 ct. shrimp, shelled and deveined
3 T. fresh parsley leaves chopped and divided
4 oz. Feta cheese crumbled

Instructions

Heat olive oil in a large skillet over medium-high heat. Add garlic and red onion and cook, stirring occasionally, for 3-4 minutes, or until the onion softens and starts to turn golden brown.
Add white wine to deglaze the bottom of the skillet, scraping up any brown bits with a spatula.
Reduce heat to medium and add crushed tomatoes, olives, dill, oregano, and red chili flakes. Season with salt and black pepper, to taste, and stir to combine.
Simmer for 8-10 minutes, stirring occasionally. Add shrimp and 2 tablespoons of the parsley. Cook for 3-4 minutes, stirring occasionally, or until shrimp just turns pink. Do not overcook the shrimp.
Remove from heat and adjust seasonings, to taste. To serve, transfer to a serving dish and top with remaining fresh parsley and crumbled Feta cheese. Enjoy!

Recipe Notes

Optional Quick & Easy Shrimp Dinner Idea - To upgrade this delicious appetizer into a quick and easy dinner, just add fresh hot cooked linguine.

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Sheet Pan Roasted Sweet Potato Hash

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This delicious Sheet Pan Roasted Sweet Potato Hash makes it so easy to eat your veggies! It is bright, colorful, and healthy thanks to the bright orange sweet potatoes, dark purple potatoes, sweet red onions, gorgeous green Brussels sprouts and sunny yellow eggs.

Talk about a rainbow of colors! Once you take one bite, we think you’ll agree it tastes as good as it looks.

Roasting the lightly seasoned vegetables brings out all of the deep caramelized flavors and infuses every bite with such rich, savory goodness that you will want to serve this dish for breakfast, lunch, and dinner.

You will achieve the best caramelization and flavor by using a larger three-quarter size sheet pan. (aff. link) This will ensure that the vegetables will roast and not steam which can happen if they are overcrowded.

Tip: Carefully break each egg into a small bowl then pour into the wells you have made in the vegetables on the sheet pan. Repeat, one egg at a time, until all 6 eggs have been transferred to the sheet pan.

Prep time: 10 minutes
Cook time: 22-28 minutes
Serves: 6

Ingredients:

2 large sweet potatoes, peeled and cut into chunks
1 lb. small purple potatoes, cut in half
8 oz. Brussels sprouts, cut in half
1 large red onion, roughly chopped
3-4 cloves fresh garlic, minced
1 t. onion powder
3 T. extra virgin olive oil
Sea salt and black pepper, to taste
6 large eggs

Optional garnish:
Dried herbs of choice

Directions:

Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. If using parchment paper, lightly spray with non-stick cooking spray. Set aside.
In a large mixing bowl, toss sweet potatoes, purple potatoes, Brussels sprouts, red onion, garlic, onion powder, and olive oil until vegetables are well coated. Season with salt and black pepper, to taste.
Spread the sweet potato mixture onto the prepared sheet pan in a single layer without overcrowding and roast in pre-heated oven for 8-10 minutes. Stir vegetables and continue roasting another 8-10 minutes, or until sweet potatoes are fork tender.
Remove sheet pan from oven and create 6 round, evenly spaced wells among the vegetables. Carefully pour an egg into each opening, keeping the yolk intact. Season with additional salt and pepper, if desired, and return pan to the oven.
Bake for 6-8 minutes, or until the egg whites are set and the yolks reach the desired level of doneness. Remove sheet pan from oven and garnish with crushed kale chips or dried herbs of choice, if desired, and serve immediately with the roasted vegetables.

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Slow Cooker Tropical Spiced Pineapple Pork Roast

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Tropical spiced pineapple pork butt made slow and easy in your slow cooker. It’s a little sweet, a little savory, and a little spicy too.

We’ve taken fresh pineapple and spicy jalapeno and paired them with toasted sesame oil, creamy peanut butter, five-spice powder, and fresh cilantro for power-packed burst of flavor that is going to make you say WOW!

This delicious dish comes together very quickly following the instructions below, but if you are really short on time there are a couple of extra steps you can skip. To make this a truly one-pot meal, simply place the well-trimmed and seasoned pork butt roast directly into your slow cooker without searing. In addition, the juices can be thickened right in the slow cooker crock by stirring in the arrowroot slurry with the other ingredients 30 minutes before it is done cooking.

Important Tip: Taking the time to trim as much fat as possible from the pork butt roast before cooking significantly reduces the amount of fat that in the very flavorful juices/sauce this dish creates while cooking.

Prep time: 15 minutes
Cook time: 3-8 hours
Serves: 4-6

Ingredients:

1 small yellow onion, diced
16-oz. fresh pineapple, cut into 1” chunks
¼ c. gluten-free soy sauce*
2 t. rice wine vinegar
1 T. honey
1 T. sesame oil
2-3 cloves fresh garlic, minced
2 t. five-spice powder
1 medium red bell pepper, cut into 1” chunks
1 medium jalapeno pepper, finely diced
2 T. natural, creamy peanut butter
2 T. extra virgin olive oil
1 4-5 lb. pork shoulder butt roast, trimmed
Salt and black pepper, to taste
¼ c. fresh pineapple juice
3 T. fresh cilantro, chopped
Optional: 2 T. arrowroot

Directions:

Add onion, fresh pineapple chunks, soy sauce (*can substitute coconut aminos), rice wine vinegar, honey, sesame oil, garlic, five-spice powder, bell pepper, jalapeno pepper, and peanut butter to a 5 or 6-quart slow cooker crock. Stir to combine thoroughly.
Heat olive oil in a large skillet over medium-high heat. Season trimmed pork roast on all sides with salt and pepper, to taste. Add to hot skillet and sear on all sides, approximately 2-3 minutes per side. Transfer seared pork to slow cooker crock.
Reduce heat to medium and deglaze skillet with fresh pineapple juice. Use a spatula to scrape up flavorful brown bits from bottom of pan. Remove from heat and pour pan juices into the slow cooker.
Cover and cook over high heat for 3-4 hours or low for 6-8. When finished, stir in fresh cilantro and transfer pork and pineapple mixture to a serving platter with a slotted spoon. Cover and keep warm.

Optional: If desired, create a slurry by combining 2 tablespoons arrowroot and ¼ cup of juices from the slow cooker. Transfer remaining juices from the slow cooker to a large skillet over medium-high heat and whisk in the arrowroot slurry until well combined. Cook for several minutes or until sauce is reduced and thickened.

To serve, spoon warm pork and pineapple mixture over a bed of cooked brown or our delicious cilantro-lime rice. Top with the juices or thickened sauce, if desired, and enjoy!

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South of the Border Slow Cooker Chicken

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If you’ve been searching for a healthy and delicious slow cooker chicken recipe, you’ve found it! This Mexican inspired dish is loaded with flavors from South of the border. It is so simple to make and can be served in so many different ways.

It is perfect for burrito bowls, in lettuce wraps, or one of my favorite ways to serve it… over a bed of flavorful cilantro-lime rice. This freezes well so make a double batch and enjoy it for dinner this week and have one in the freezer to heat up on a busy night when you just don’t have time to make dinner for your family. You’ll be so glad you did!

Tip: Don’t skip the squeeze of fresh lime juice after cooking. It really brightens the flavors and pulls them all together. As an added bonus, zest your lime before juicing and save the zest to add a flavor boost to rice, beans, shrimp or even sprinkle on a salad. It really helps the flavors pop!

Prep time: 15 minutes
Cook time: 3–8 hours
Serves: 4-6

Ingredients:

2 lbs. boneless, skinless chicken thighs
2 10-oz. cans Rotel fire-roasted diced tomatoes & green chilies, undrained
2 15-oz. cans black beans, rinsed and drained
3-4 cloves garlic, minced
1 small jalapeno pepper, finely diced
1½ T. hickory-flavored liquid smoke
2 t. ground cumin
1 T. chili powder
1 t. smoked paprika
2 t. dried oregano
1 t. cayenne pepper
Sea salt and black pepper, to taste
2 limes, quartered
¼ c. fresh cilantro, chopped

Directions:

Unroll and add chicken thighs to bottom of a 5 or 6-quart slow cooker crock. Top with tomatoes, black beans, garlic, jalapeno pepper, liquid smoke, cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Season with salt and black pepper, to taste. Stir to combine, making sure the chicken thighs are coated and submerged in the liquid.
Cover and cook on high for 3-4 hours or low for 6-8 hours. 30 minutes before done cooking, remove lid and shred chicken while in the slow cooker with two forks. Stir to combine shredded chicken with other ingredients. Cover and cook for remaining 30 minutes to allow chicken to absorb the flavors.
Remove lid and squeeze fresh lime juice into the crock. Add cilantro and stir to combine. Season with additional salt and black pepper, if desired.
To serve, spoon chicken mixture over plain brown rice or cilantro-lime rice. Top with cilantro-lime sauce if desired. Serve with remaining lime wedges. Enjoy!

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Kicked Up Cilantro-Lime Cream Sauce

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This kicked up cilantro-lime cream sauce makes EVERYTHING taste great! It gets a boost of flavor from our homemade fajita seasoning and is perfect on salmon, chicken, veggies or this amazing South of the Border Slow Cooker Chicken Recipe and cilantro-lime rice from our fantastic Family Favorites Menu Plans. It boasts a wonderful combination of cool and spicy you are going to love.

To achieve the best flavor, you’ll want to make the cilantro lime sauce the night before you need it to give the flavors a chance to blend. Planning ahead also saves time on those busy nights you need to get dinner on the table as quickly as possible.

Prep time: 10 minutes
Cooking time: n/a
Serves: 4

Tip: Prepare the fajita seasoning in larger batches and store in mason jars to use later.

Ingredients:

Cilantro-Lime Sauce:

1 c. plain, full-fat Greek yogurt
1-2 T. homemade fajita seasoning
1 clove garlic, peeled and finely minced
2 T. fresh cilantro, finely chopped
2 T. fresh lime juice
Salt and black pepper, to taste

Homemade Fajita Seasoning:

3 T. chili powder
1½ T. smoked paprika
2 t. onion powder
2 t. garlic powder
2 t. ground cumin
½ t. cayenne pepper
1 t. dried oregano
2 t. sea salt

Directions:

Prepare the fajita seasoning by combining all ingredients in a small bowl and stirring until thoroughly blended. Store any excess in an airtight container for later use.
Prepare the cilantro lime sauce by thoroughly combining all ingredients in a medium glass or other non-reactive bowl. Cover and place in the refrigerator until ready to use.

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