Tiffany at Simple Modern Mom had this stellar idea to share our most loved / over-used recipes we make so often we could practically prepare them blindfolded. The idea is pretty basic – link up your tried and trues at her blog and check out the recipes other participants have been making for their families. The goal is to broaden our dinnertime options with already tried and truly loved meals. Sound like fun? Link up your own recipes and then check out what’s cooking at Simply Modern Mom.

Here in our lovely little Wisconsin abode we’ve been enjoying a lot of seafood and vegetarian dishes since switching to a pescetarian diet a few months ago. I’ve got a nice assortment of recipes but I’m always looking for more – especially meals that are less expensive with more staple ingredients. Anyway, here are six of the recipes that have been rocking our world:

Parmesan Baked Salmon

Recipe Info

• Prep Time: 10 min
• Total Time: 25 min
• Makes: 2 servings.

Ingredients

• 2 tbsp KRAFT Real Mayo Mayonnaise
• 1 tbsp KRAFT Grated Parmesan Cheese
• 1/8 tsp. ground red pepper (cayenne)
• 2 salmon fillets (1/2 lb.), skin removed
• 1 tsp. lemon juice
• 5 RITZ Crackers, crushed (about 1/4 cup)

Directions

1. HEAT oven to 400°F.
2. MIX mayo, cheese and pepper until well blended; set aside.
3. PLACE fish in shallow foil-lined pan; drizzle with lemon juice. Top with mayo mixture; spread to evenly cover fish. Sprinkle with cracker crumbs.
4. BAKE 12 to 15 min. or until fish flakes easily with fork.
5. We typically serve the fish with couscous or jasmine rice and if I’m lucky my husband cooks up some lightly glazed carrots, too.

Another fabulous seafood recipe that we love is The Pioneer Woman’s Penne a la Betsy

Recipe Info

• Prep Time: 25 Minutes
• Cook Time: 25 Minutes
• Servings: 3

Ingredients

• 6 oz pounds Penne Pasta
• 1/2 pound Shrimp
• 1.5 Tablespoons Butter
• 1.5 tablespoons Olive Oil
• 1/2 whole Onion (small)
• 1 cloves Garlic
• 1/4 cups White Wine (or To Taste)
• 1/2 can Tomato Sauce (4 Oz)
• 1/2 cup Heavy Cream
• Fresh Parsley, to taste
• Fresh Basil – To Taste
• Salt To Taste
• Pepper To Taste

Directions

1. Cook the penne pasta until tender-firm, also known as al dente.
2. Peel, devein and rinse (under cool water) 1 pound of extra large shrimp.
3. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes.
4. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.
5. Finely dice one small onion. Mince two cloves of garlic.
6. In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally.
7. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).
8. Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.
9. Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.
10. Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

One of my new favorite foods is eggplant and it’s all thanks to this recipe. I appologize, I don’t remember where we found it…

Eggplant Parmesan

Recipe Info

• Prep Time: 1 hour 15 minutes
• Cook time: 30 minutes
• Servings: 4
• Calories: 282

Ingredients

• 1 eggplant
• 1/2 cup soy milk
• 1 egg
• 1 cup Italian-style bread crumbs
• 1 tsp. salt
• 1 tsp. pepper
• 1/2 cup flour
• 1/2-1 cup marinara sauce
• Basil (optional)

Directions

1. IMPORTANT: Cut the eggplant into 1/2-inch slices, then liberally coat with salt and set in a colander for 1 hour to drain. Rinse the excess salt from the eggplant and pat dry.
2. Preheat the oven to 400˚F.
3. In a medium bowl, combine the soy milk and egg replacer and mix well.
4. In another medium bowl, combine the bread crumbs with the salt and pepper.
5. Set up a breading station with one bowl for each: flour, egg replacer mixture, and bread crumb mixture. Dredge the eggplant in flour and shake off the excess. Submerge the eggplant in the egg replacer mixture, shake off the excess, and then coat evenly with bread crumbs.
6. Place the eggplant in a single layer on a lightly greased baking sheet. Bake, uncovered, for 25 to 30 minutes, or until the eggplant is crisp on the outside and tender inside.
7. Serve topped with marinara and chopped basil, if desired.

We just recently found this great Quesadilla recipe at the Tasty Kitchen and it’s quickly become a favorite of mine. We just had this for dinner last night…

Tomato and Black Bean Quesadillas

Recipe Info

• Prep Time 10 Minutes
• Cook Time 10 Minutes
• Servings: 3

Ingredients

• 1 can Diced Tomatoes, Drained
• ½ can Black Beans, Rinsed
• ½ cup Frozen Whole Kernel Corn, Thawed
• ¼ cup Chopped Onion
• 1 tablespoon Chopped Fresh Cilantro
• ⅛ teaspoons Garlic Salt
• ⅛ teaspoons Cayenne Pepper
• 1-½ teaspoon Lime Juice
• ¾ cup Shredded Mexican Cheese
• 3 whole Flour Tortillas

Directions

1. Mix all ingredients except cheese and tortillas. This can be eaten immediately, or let it sit for a few hours or overnight to really bring out the flavors. Feel free to use dried cilantro if you don’t have fresh, and add more cayenne if you would like it with more heat.
2. To make the quesadillas, heat up a lightly sprayed nonstick pan and place a tortilla in it. Sprinkle cheese over half the tortilla, then cover that half with the tomato black bean mixture. Add another layer of cheese and then fold the other half of the tortilla on top. Cook for a few minutes, and then flip and cook the other side. This should be long enough to get it crispy golden outside, while melting the cheese and warming up the salsa on the inside.
3. Save any leftovers to eat as salsa, a topping for a Mexican salad, in a burrito, or to make more quesadillas!

This French Onion Soup recipe is so easy to make and absolutely delicious – it’s also a pretty inexpensive meal, most of the ingredients are things we always have on hand. Use leftover french bread later in the week to make french toast or serve on the side of a pasta dish.

Recipe Info

• Prep Time: 5 minutes
• Cook Time: 50 minutes
• Servings: 4
• Calories: 394

Ingredients

• 2 Tbsp. vegetable oil
• 2 large onions, sliced
• 1/4 cup unbleached all-purpose flour
• 4 cups water
• 1/4 cup soy sauce
• 8 oz. of sliced French bread
• 4 oz. your favorite cheese

Directions

1. Heat the oil or water in a large saucepan over medium heat.
2. Add the onions and cook for 2 minutes.
3. Add the flour and stir until the onions are well coated.
4. Add the water and soy sauce or tamari and stir well.
5. Bring to a boil, then turn heat to low and simmer, covered, until the onions are tender, about 45 minutes. Add more water if the soup becomes too thick.
6. Serve in individual bowls topped with the French bread and cheddar cheese.

Alright and lastly, this recipe from Real Simple for Samosas is easy, tasty and reheats well.

Recipe Info

• Serves: 12
• Hands-On Time: 25 minutes
• Total Time: 55 minutes

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• kosher salt and pepper
• 1 1/2 teaspoons curry powder
• 2 cups (about 16 ounces) mashed potatoes
• 1 10-ounce package frozen peas, thawed
• 1 15-ounce package refrigerated piecrusts
• 1 jar mango chutney (optional)

Directions

1. Heat oven to 375° F.
2. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden brown, about 8 minutes. Add 3/4 teaspoon salt, 1/2 teaspoon pepper, and the curry powder and cook, stirring, for 1 minute. Remove from heat and stir in the potatoes and peas.
3. Unroll the piecrusts and cut each into 6 triangles. Place a heaping tablespoon of the potato mixture in the center of each piece. Gather the corners of the dough and pinch to form a point. Pinch the seams to seal. Transfer to a baking sheet.
4. Bake the samosas until golden, about 25 minutes. Serve with the mango chutney, if desired.