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Salmon goat cheese veggie quesadillas

Posted by on 4:37 pm in Blog | Comments Off on Salmon goat cheese veggie quesadillas

Salmon goat cheese veggie quesadillas

This meal was amazing!!! ¬†And the leftovers for the next day were maybe even better ūüôā Ingredients: 2 salmon filets 2 whole wheat tortillas 1/4 cup mozzarella cheese 2 oz goat cheese 1 red bell pepper (chopped into small chunks) 1 zucchini (chopped into small chunks) 1/4 small white onion (chopped into small pieces) 1 portabello mushroom (chopped into small pieces) 2 T pesto   Directions: Preheat oven to 375 degrees. ¬†Bake the salmon (with nothing on it) in the oven. Meanwhile, put the chopped veggies in a pan with some olive oil or butter and saut√© them. Line 1/2 of a side of a tortilla with 1 T pesto and 1/8 cup mozzarella cheese (do this for both tortillas). ¬†Put some of the veggies and chunks of the salmon on top of the pesto and mozzarella mixture. ¬†Put chunks of goat cheese on top. ¬†Fold the tortillas in half and grill them on the griddle or in a pan until the outside is browned and the cheese on the inside is melted....

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Creamy Mexican Enchiladas

Posted by on 1:40 am in Blog | Comments Off on Creamy Mexican Enchiladas

Creamy Mexican Enchiladas

This meal was super yummy and delicious! ¬†Hard to believe it’s so healthy! ¬†It’s an easy one to improvise with too! Ingredients: 4 whole wheat tortillas 1 lb uncooked chicken 1 tomato, diced 1 small can diced green chiles 1/4 yellow onion, diced 4 cups spinach 1 cup fat free greek yogurt 1/2 cup skim milk 1 tsp cumin 1/8 cup mozzarella cheese 2/3 cup low sodium chicken broth hot sauce (to taste) ground black pepper, to taste cilantro for garnish Directions: Preheat oven to 350 degrees. ¬†Cook chicken in a skillet with the chicken broth, add ground pepper. ¬†Cook until chicken is no longer pink, shred the chicken, and set aside in a bowl. ¬†Meanwhile, steam 4 cups raw spinach. ¬†Once spinach is fully cooked, remove from the heat and add it to the bowl with the chicken. ¬†Add the diced onion, tomato, and green chiles to the mixture. Prepare the wet ingredients in a separate, small bowl (greek yogurt and milk). ¬†Add cumin, hot sauce. ¬†Mix 1/2 of the wet mixture into the main mixture and stir. ¬†Spray oven safe baking dish with non-stick cooking spray. ¬†Fill tortillas evenly with mixture, wrap, place seam side down in the dish. ¬†Pour the remaining sauce on top once all of the tortillas are wrapped and in the dish. ¬†Put the dish in the oven, bake for 10 min. ¬†Sprinkle the cheese on top and heat until cheese melts. ¬†Garnish with cilantro. Serve and...

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Best Tomatillo Salsa Ever!

Posted by on 3:10 pm in Blog | Comments Off on Best Tomatillo Salsa Ever!

Best Tomatillo Salsa Ever!

This salsa is amazing – easy to make, delicious as a salsa, and the leftovers can be used as a marinade!   Ingredients: 2 cloves garlic 1 serrano pepper 2 handfuls of tomatillos (they vary in size so I pick as many fit in 2 hands) Directions: Cook the tomatillos in the oven at 400 degrees until the outer ‘papery’ layer starts to brown. ¬†Remove from the oven and peel the outer layer of the tomatillo off (this can be hot so be careful!). ¬†Put the peeled tomatillos, whole pepper, and 2 whole garlic cloves in a food processor and blend until smooth. ¬†Voila! ¬†I like it served hot like that, but some people prefer to chill it in the fridge first. ¬†Your...

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Salmon Salad Nicoise

Posted by on 5:50 pm in Blog | Comments Off on Salmon Salad Nicoise

Salmon Salad Nicoise

This was not only beautiful, but it was incredibly delicious! ¬†I think I made the ‘mmmmmm’ sound all the way through this meal! Ingredients (enough for 2 people): salmon filets (2) mixed greens (4 cups total, 2 for each person) asparagus (8 stalks) green beans (10 green beans) red potatoes (4), cut in quarters hard boiled eggs (2) 1 small tomato For the dressing: 3 T balsamic, 1 tsp horseradish mustard (or brown mustard), juice of 1 lemon wedge For the salmon toppings: pesto, seasonings (oregano, cumin, basil, juice of 1 lemon wedge for each salmon filet) Directions: Preheat oven to 400 degrees. ¬†While oven is preheating, boil the eggs in a pot to hard boil them. Coat the salmon with pesto, seasonings, and lemon. ¬†Cook the salmon for 20 minutes or until flaky and cooked all the way through. On the stovetop, I had a few pots going at once: boiling the potatoes in one, steaming the asparagus in another, and boiling the beans in the last one (you could probably put them all in one pot if you wanted to)! ¬†Make the dressing in a little ramekin. ¬†Compile all on a plate and...

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Pork Spaghetti Squash Delight

Posted by on 3:24 pm in Blog | Comments Off on Pork Spaghetti Squash Delight

Pork Spaghetti Squash Delight

This was really good and I used the leftover spaghetti squash from last night for this recipe so it was super easy to make!   Ingredients: 1/2 of a whole spaghetti squash 3 pork chops 1 lemon 4 artichoke hearts, ripped up 2 T basil 1/8 cup onion, chopped 15 cherry tomatoes, sliced in thirds 2 T rosemary 1 T butter 4 T horseradish mustard (or brown mustard) Directions: For the Squash: Cook the full squash in an oven for 50 min at 400 degrees. Remove from the oven and cut it in half. ¬†Put a hot pad (or something so your hand does not burn) on one hand and stabilize the squash while you take a fork and scrape out the seeds and ‚Äėgunk‚Äô (and toss them). ¬†Then take the fork and scrape the insides ‚Äď it should start looking like spaghetti! ¬†Scrape the ‚Äėspaghetti‚Äô into a bowl and set aside. Directions for the rest: ¬†cut the pork into small 1 inch sections. ¬†Place pork, butter, 1/2 squeezed lemon, artichoke hearts, basil, mustard, onion, and rosemary in a pan and cook over medium heat until pork is cooked through. ¬†Add the spaghetti squash and the tomatoes to the mixture and continue to cook until everything is hot and mixed together well....

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Spaghetti Squash with Lamb

Posted by on 9:32 pm in Blog | Comments Off on Spaghetti Squash with Lamb

Spaghetti Squash with Lamb

This meal was really good and it was my first time cooking with spaghetti squash! Ingredients: 1/2 of a whole spaghetti squash (I cooked a full one and made the other half the next night) 1 package lamb 1 small tomato, diced 1 handful spinach 1/3 yellow onion, chopped 1 T ginger, minced 1/2 jalape√Īo, diced 1 cup low sodium chicken broth 2 cloves garlic, minced Directions: For the Squash: Cook the full squash in an oven for 50 min at 400 degrees. Remove from the oven and cut it in half. ¬†Put a hot pad (or something so your hand does not burn) on one hand and stabilize the squash while you take a fork and scrape out the seeds and ‘gunk’ (and toss them). ¬†Then take the fork and scrape the insides – it should start looking like spaghetti! ¬†Scrape the ‘spaghetti’ into a bowl and set aside. For ¬†the rest: ¬†Put the lamb in a pan and cook it over medium heat until it starts to brown (you don’t need any oil or anything). ¬†Once it has started to brown, drain the meat, return the meat to the pan and add the chicken broth, tomato, spinach, jalape√Īo, and garlic. ¬†I cooked this on low-med for about 20 min (letting the flavors soak in), but you could easily serve this in a few minutes once the lamb fully browns. ¬†Mix with spaghetti squash and...

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Lamb Lettuce Wraps

Posted by on 10:48 pm in Blog | Comments Off on Lamb Lettuce Wraps

Lamb Lettuce Wraps

Man o man was this yummy! Ingredients: 1 package lamb (1 lb I think) 1 head romaine lettuce (the big leaves to be used as wraps) 2 long carrots, shredded 2 cups cooked brown rice 1 tablespoon ginger, minced 1 cup bean sprouts (or sprouts) 1 large red bell pepper, diced 1/2 cup low sodium chicken broth (the new Pacific brand has the least amount of sodium!) 2 tablespoons hoisin sauce 1 green onion, diced 2 teaspoons 5-spice powder 2 T basil Directions: Cook brown rice separately.  Put a splash of water in a pan, add the lamb and cook until slightly brown.  Drain the meat and return to pan.  Add ginger, bell pepper, green onion, broth, hoisin sauce, 5 spice.  Peel apart lettuce head into sections to serve as wraps.  Shred the carrots and set aside.  Serve the rice, sprouts, and shredded carrots as toppings to the wrap....

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Quinoa Bake

Posted by on 9:34 pm in Blog | Comments Off on Quinoa Bake

Quinoa Bake

This meal was phenomenal! ¬†I made it for 6 people and we still had a little of leftovers!       Ingredients: 2.5 cups cooked quinoa (I used rainbow colored quinoa) 1/2 cup feta cheese 2 cooked chicken breasts, diced 1 cup artichoke hearts (the ones that are marinated in oil) 1 cup fresh spinach, chopped 1 cup cherry tomatoes, diced 3/4 cup skim milk 2 cloves garlic, minced juice of 1 slice of lemon 1 tsp onion powder ground black pepper 1/3 cup shredded mozzarella as topping Directions: Pre-cook the quinoa (in a rice cooker or over the stove top). ¬†Also pre-cook the chicken – I used a little bit of olive oil that was infused with harissa so it gave it a tiny bit of spice. ¬†Preheat the oven to 400 degrees. ¬†In a food processor, combine feta, skim milk, garlic, and lemon juice and blend until smooth. ¬†Mix the rest of the ingredients together in a bowl (except mozzarella) ¬†and add the sauce mixture from the food processor. ¬†Blend everything together and put in a oven-safe glass pan. ¬†Sprinkle the top with mozzarella cheese. ¬†Put in the oven for 15 minutes or until the cheese on top looks soft and melted....

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Pepper Jelly Pork Loin

Posted by on 2:21 am in Blog | Comments Off on Pepper Jelly Pork Loin

Pepper Jelly Pork Loin

Tonight’s dinner was a really yummy experiment! It was much tastier than it looks, trust me! Ingredients: 1 package pork loin (thinly sliced pork) 3 T jelly (I used a 4-berry jelly) 1 tsp red pepper flakes 1/8 cup red wine 1 T red wine vinegar 1 tsp rosemary juice of 1 section of orange 1 clove garlic, minced optional garnish: clementine wedges Directions: Stir all of the ingredients (except the pork) in a large bowl. ¬†Add the pork and mix around so that all of the pork gets coated with the sauce (it won’t be coated thickly, just coated lightly). ¬†Place 2 T water in a pan and heat over medium heat. ¬†Once hot, pour the pork loins and any remaining sauce into the pan. ¬†Cook until pork is cooked all the way through (the sauce will begin to froth a bit). ¬†Serve the pork with a small spoonful of the sauce on...

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Basil Cous Cous Sausage Veggie Bowl

Posted by on 2:13 am in Blog | Comments Off on Basil Cous Cous Sausage Veggie Bowl

Basil Cous Cous Sausage Veggie Bowl

This was a delicious thrown-together meal! Ingredients: 1 cup whole wheat cous cous 1/2 pound chicken sausage Veggies: 1/3 yellow onion sliced, 5 mushrooms thinly sliced, 1/2 red bell pepper thinly sliced, 1 clove garlic crushed 2 T basil pesto Directions: Cook the cous cous in a rice cooker (or separately).  Place all veggies in a pan and sauté until mushrooms are cooked thoroughly (or everything else is done in the meal)!  Place the chicken sausage over a skillet and cook over medium heat until browned.  Mix all cooked ingredients together in a bowl, add the basil pesto, stir and...

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