Lunch is served!

Ahhh, salad. The ubiquitous term for all things healthy thrown together in one bowl, topped with whatever catches our eye (or our tastebuds), drizzled with a bit of dressing and devoured. It’s like sitting down to eat a big bowl of health.

Continue reading “Lunch is served!”

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Roasted Turkey Breast – Perfect for a sandwich!

Roasted Turkey Breast. Wow. Minimal effort and you have turkey for several days! Sandwiches, salads or by itself, and it couldn’t be easier! During warm months, like now, you can easily make this in the morning, let it cool and refrigerate – keeping the house cooler when things heat up. Continue reading “Roasted Turkey Breast – Perfect for a sandwich!”

Recipe: Cowboy Caviar!

Cowboy Caviar

I originally saw this recipe on the Culinary Hill blog – it’s a winner, don’t you think? Click HERE to see the original recipe (and print as well)… or click HERE to print my version as shown below…

Continue reading “Recipe: Cowboy Caviar!”

Fabulous Chicken and Vegetable Sheet Pan Dinner!

Prep Veggies

It’s so exciting to find a new recipe that has good taste and is quick to clean up! The only time consuming part of this was the prep, but I like cutting up veggies, so it was all good!

Continue reading “Fabulous Chicken and Vegetable Sheet Pan Dinner!”

Delightfully Baked Apples – this is a quick and easy recipe – Apple pie without the crust!

Ready to pop into the oven!

I swear this is apple pie without the crust! I was craving an apple pie – but… make an apple pie, eat an apple pie. Probably not too good for the physique! So I scoured the Internet for recipes that were fairly healthy and this one fit the bill perfectly!

This recipe is by SkinnyTaste.com a great resource for recipes. This recipe comes together quickly, bakes for about 30 minutes (and makes your house smell amazing!) – We serve with a small scoop of ice cream. Really one half of a baked apple is plenty.

Click HERE to print the recipe from the Skinnytaste.com website:

Fresh out of the oven!

Delightfully Baked Apples

INGREDIENTS:

2 large apples (use whatever you’ve got), cut them in half, remove the core/seeds

2 tablespoons butter (not margarine)

2 tablespoons brown sugar, Unpacked (can use less)

2 tablespoons unbleached all purpose flour (can use GLUTEN FREE)

4 tablespoons oats (recipe calls for quick oats, I only had Old Fashioned and they worked fine)

Cinnamon, just a dab (add more if you like, I did)

DIRECTIONS:

Oven to 350℉.

Cut apples in half, remove seeds and core

In a small bowl combing the butter, brown sugar, flour, oats and cinnamon – then spread the mixture on top of the apple halves (I spread with my fingers right to the edges) – sprinkle with more cinnamon if you like.

Place on a cookie sheet (I covered mine in foil for a no-cleanup option) – bake for 30 minutes.

Serve warm with a scoop of ice cream if you like!

Catch you back here tomorrow!

Roasted Vegetable and Quinoa Bowl with Dried Cranberries, Walnuts and Bleu Cheese

I came up with this “recipe” after I had roasted a lot of veggies for the week. We had them as sides, and I was trying to think of something different to do with them. This was amazing. One note: Bleu cheese goes a long way, so remember, you can always add more! The caramelized taste of the roasted veggies, with the addition of the kale, chewy dried fruit and crunchy walnuts were an amazing combination!

Many of my “recipes” aren’t really recipes, they’re more of a guideline – Feel free to experiment with different ingredients or vary from what I have written. This recipe is also something that can be made (mostly) ahead, then heat and assemble the bowls.

This recipe includes roasted veggies (click HERE for a great guide on roasting veggies), cooked quinoa (Trader Joe’s frozen packet that you microwave is amazing – perfect for 2 with a little left over)! I also sauté  the kale, I wash it, dry it,  and add to a non-stick pan with a wee bit of olive oil, cover the pan and add a wee bit of water to help it steam – keep taste testing, once it’s at the consistency that you like, turn the burner off and transfer to a bowl. Chop the dried fruit, nuts. Once you have everything ready it’s time to add to a bowl. Add quinoa, roasted veg, cranberries or cherries, nuts, a wee bit of bleu cheese – this is remarkably good AND good for you!

Click HERE to print the recipe as shown below… I can’t wait for you to try it!

Roasted Veggie & Quinoa Bowl

Quick & Healthy Recipe  – Serves 2 people

Ingredients

●  Roasted Vegetables (see note*)

●  Kale, chopped and sautéed

●  Blue Cheese, crumbled

●  Quinoa, cooked (see note**)

●  Walnuts, chopped

●  Dried Cranberries or Cherries, chopped

1. Roast vegetables: I used onion, carrots, parsnips, turnips and sweet potato – change it up so it doesn’t get boring!

2. Saute the kale by adding washed/dried kale to a non-stick skillet with a little olive oil. After a few minutes cover the pan and add a little liquid (chicken broth or water is fine) – keep taste testing until it’s to a consistency you like.

3. Cook the quinoa. You can make it according to package directions or buy frozen that you zap in the microwave..

4. Chop walnuts, and dried fruit.

5. Plate – Add quinoa to individual bowls, top with vegetables, dried fruit, walnuts and bleu cheese.

Tips

*Roasted vegetables: see link below for tips on how to roast veggies. I basically cut into pieces (the smaller the pieces the quicker they cook), add a little olive oil, S&P in a 400F oven about 30 minutes (depending upon size).

**Quinoa: Trader Joe’s (or similar) frozen cooked quinoa is a real time saver, and perfect if there are just one or two of you!

Catch you back here tomorrow!

 

 

Greek Salad with White Beans and Pita

Greek Salad with Cannellini Beans and Pita

Just in the nick of time! After Thanksgiving and maybe being a little overly thankful for all the delicious food – it’s time to take a food holiday – a break… and this recipe puts you back in sync – no meat, tastes great – leaves you feeling like you haven’t stuffed yourself and you still aren’t looking for anything to eat at night – it’s that satisfying.

This is another fabulous recipe from Cooking Light Magazine, what would I do without them? Their recipes are always out of this world good without tasting too healthy! This recipe replaces meat with cannellini beans, it’s tasty and it keeps you full!

Click HERE to print the original recipe from Cooking Light magazine!

What I did differently (for 2 dinner size servings):

I didn’t use red bell pepper. When I mixed up the vinaigrette instead of using garlic powder I took a fresh piece of garlic and made a cut and rubbed it in the small bowl – this gave enough garlic flavor. The only other thing I didn’t do is grill the pita – I don’t have a grill pan, and the first time I made this I heated with a little olive oil in a regular skillet and it really didn’t need all that. Just a quick heat (microwave or in a dry pan for just a minute) worked fine – we used Whole Wheat Pita’s from Trader Joe’s, they have excellent taste.

If you like salad, give this recipe a try, it’s a keeper! Catch you back here tomorrow!

Original recipe via Cooking Light Magazine – Recipe by Adam Dolge