Archive for the 'healthy' Category

Cinco de Mayo

In honor of our neighbor to the south’s Independence, I decided to make a little Mexican meal for dinner.  I was really craving some burritos, so I came up with these.  They were super good.  Ole!

Chicken and Black Bean Burritos

4 chicken breasts sliced into strips
1 1/2 tsp. garlic salt
1 tsp. ground black pepper
1 medium onion sliced
1/2 cup salsa
2 tbs. cilantro chopped
1 recipe salsa rice and beans (recipe follows)

-heat a non-stick skillet with cooking spray over medium-high
-season the chicken with the garlic salt and pepper and add to hot skillet
-saute the chicken, adding the salsa halfway through cooking time (after about 4 minutes)
-continue sauteing chicken until cooked through
-Add chicken to prepared rice and beans and mix
-Add cilantro and stir to combine
-spoon mixture into bottom third of burrito wrap.  Fold the bottom up and the sides in and roll up to close.  Serve with salsa, sour cream and or guacamole.

Salsa Rice and Beans

1 cup quick cooking brown rice
2 cups chicken broth (low sodium)
1 (15 oz) can black beans, rinsed and drained
1/2 tsp. ground cumin
1/2 cup salsa

-in a saucepan over high heat, stir together the rice and cumin
-add the chicken broth and salsa – bring to a boil
-reduce heat to low/medium-low and simmer for 10-12 minutes
-after 5 minutes, add in the black beans and stir to heat through

Lemon Pepper Crusted Salmon

I am always looking for new ways to prepare fish, especially salmon.  The lemon pepper seasoning makes a crispy crust on the fish.  I served it with some asparagus sauteed with shallots, lemon and a little butter and some basmati rice.

Lemon Pepper Crusted Salmon

2 6 oz. salmon filets
1/2 Tablespoon olive oil
2 teaspoons Lemon Pepper seasoning (I used Lawry’s)

-Heat a nonstick skillet over medium high heat and preheat broiler.
-Add olive oil and salmon, skin side down and cook for about 3 minutes until browned.
-Season top of filets with 1 tsp. each of lemon pepper seasoning.
-Flip and cook for another 3 minutes – do not move the filets in the pan.
-While the salmon cooks, remove the skin.
-Add the lemon juice to the pan and swirl to coat and pick up brown bits.
-Put the pan under the broiler until salmon is cooked through and flakes easily with a fork.

Pasta with Tomato, Spinach and Mozzarella

This meal has my favorite combination of flavors – fresh mozzarella, sweet grape tomatoes, basil and balsamic vinegar.  I make some variation of this meal at least once a week in the summer.  It’s light, fresh and delicious. 

Pasta with Tomato, Spinach, and Mozzarella

1 box pasta (any kind will do, I used Rotini this time)
1 cup balsamic vinegar
1/2 lb. bocconcini, halved (or as I usually call them, little mozzarella balls)
1 cup baby spinach leaves, rinsed
2 cups grape tomatoes, halved
5 large basil leaves, cut into chiffonade
Parmesan cheese for serving
Freshly ground black pepper

-Cook the pasta according to package directions to al dente, making sure to salt the water.
-Pour the vinegar into a small saucepan and bring to a simmer.  Allow it to reduce by half (about 10 – 15 minutes) – the vinegar should become thick and syrup like.
-Add the spinach leaves to the bottom of a large bowl.
-When the pasta is cooked, spoon it over the spinach into the bowl, allowing the spinach to wilt (about 2 minutes).
-Add the mozzarella and stir to combine.
-Add the grape tomatoes and some freshly ground black pepper.
-Top with balsamic reduction.
-Add basil and stir to combine.
-Serve with grated parmesan cheese.

Turkey Burgers

I love a good burger.  Burgers feel like summer to me.  I needed some summer in my life.  Good Things Catered had a turkey burger recipe and I had some turkey left over from my baked ziti, so I gave it a whirl.  Let me just say that these burgers were really yummy.  Hubs could not stop raving!  Next time I might just add some diced onion and minced garlic to the meat for a little more flavor.

Continue reading ‘Turkey Burgers’

Sesame Ginger Stir Fry

I found this recipe on one of my favorite blogs, Good Things Catered, and couldn’t wait to try it.  I love stir fry and this one sounded and looked so flavorful and easy.


Sesame Ginger Stir Fry
(Source:  Good Things Catered, my changes in green)

1 lb boneless skinless chicken breast, sliced into thin strips
3 Tbsp vegetable oil, divided (I used canola)
1 tsp sesame oil
1 lb. mixed veggies of your choice, cut on diagonal into 1 1/2-inch pieces
     I used carrots, snow peas, and broccoli
1 small bunch green onions, cut on diagonal into 1 1/2-inch pieces (I had shallots, so I used those)
1 1/2 Tbsp minced peeled fresh ginger
1/3 c. chicken broth
1/4 c. rice vinegar
1/4 c. low sodium soy sauce

-In flat bottom wok or large skillet, heat 2Tbsp oil over high heat.
-Add chicken in single layer and cook, undisturbed, until meat begins to brown on bottom, about 2 1/2 minutes.
-Flip cook until second side browns, about 2 minutes.
-Transfer meat to plate and cover.
-Heat remaining 1 Tbsp oil and 1 tsp sesame oil in same skillet over medium-high heat.
-Add veggies, green onion, and ginger.
-Sauté until vegetables are tinged brown and crisp-tender, about 2 minutes.
-Add broth, vinegar, and soy sauce to deglaze the pan.
-Bring to a boil, return chicken and cook until sauce is slightly thickened, about 1 minute.
-Serve immediately.



Aromatic Noodles with Lime Peanut Sauce

This is a recipe from Healthy Appetite with Elli Krieger on FN. It’s yummy and makes lots to take for lunches, which is always a plus!

Aromatic Noodles with Peanut Lime Sauce

3/4 pound spinach or whole-wheat linguine
2 cups broccoli florets
2 cups snow peas, trimmed
2 cups sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts

  • Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water.
  • While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes.
  • Add the snow peas and sugar snap peas and steam for 2 minutes more.
  • Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool.
  • Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, ginger, sugar and red pepper flakes in a food processor or blender until smooth.
  • Right before serving, toss the pasta with 3/4 cup of the peanut sauce.
  • Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.

Balsamic Glazed Filet of Sole

I saw this recipe on Everyday Italian and it looked really good. Giada used halibut, but my fish guy said it was not in season (??). So I substituted lemon sole, which was really good. When Giada made it, the marinade reduced to a much thicker glaze, so I think I’ll let it simmer a little longer next time, but all in all, this one’s a keeper!
Disclaimer: This picture is dark and sucks.

Balsamic Glazed (Insert Flaky, but Firm White Fish Here)
Recipe from Giada De Laurentiis

1/2 cup balsamic vinegar
2 to 3 tablespoons honey, depending how sweet you want it
3 tablespoons olive oil
2 garlic cloves, minced
4 (6-ounce) lemon sole or halibut or whatever you so choose fillets
Nonstick cooking spray

  • Whisk the vinegar, honey, oil, and garlic in a bowl. Arrange fillets in a baking dish. Pour marinade over the fish, coating it completely. Cover and refrigerate at least 30 minutes and up to 4 hours.
  • Preheat the broiler. Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick cooking spray and add fillets.
  • Reserve marinade and pour into a heavy small saucepan.
  • Broil the fillets until they are just cooked through and caramelized on top, about 12 minutes.
  • Meanwhile bring the marinade to a boil and simmer until it thickens slightly and becomes syrupy, whisking often, about 15 minutes.
  • Spoon the glaze over fillets before serving.

Chili for Football

This was my first attempt at making chili. But since the Giants were in the playoffs, I had to make some to eat while watching the game. After posting on the “What’s for Dinner?” board and getting a bunch of results, I put a mish mosh of recipes together and adjusted them to my and more importantly, Marcelo’s tastes. I think it came out pretty darn good!

Turkey Chili

1 1/4 lbs. lean ground turkey
2 tbs. vegetable oil
1 small (or half a large) Vidalia onion diced
2 cubanelle peppers diced
2 stalks celery finely diced
4 cloves garlic minced
1-15 oz. can diced tomatoes
1-15 oz. can tomato sauce
1-5-8 oz. can tomato paste (depending on desired thickness)
1- 15 oz. can great northern beans, liquid drained
1- 15 oz. can kidney beans, liquid drained
1- 15 oz. can black beans, WITH liquid
1/2 cup light beer
1 cup beef broth
3/4 tsp. cayenne pepper (adjust to taste)
2 tbs. cumin
4 tbs. chili powder
1 tbs. paprika

  • Season ground turkey with salt and pepper and brown in a skillet.
  • Remove turkey when browned and set aside on a plate, cover with foil.
  • Heat canola oil in a large soup pot or dutch oven.
  • Add onion, peppers and celery and saute about 5 – 7 minutes or until slightly brown
  • Add garlic and stir for a minute or two until fragrant.
  • Add turkey back into the pot along with the cayenne, cumin, chili powder and paprika.
  • Stir to combine and cook for about 3 minutes.
  • Add the diced tomatoes, tomato paste, sauce, beer and broth.
  • Let simmer for about 1 hour.

Orange Glazed Salmon

This is my absolute favorite seafood dish. The glaze carmelizes under the broiler to create a crisp crust on the salmon. It is so flavorful and light.

Orange Glazed Salmon

2 (6-oz) salmon filets
1/2 cup orange juice
1/3 cup orange marmalade
1 tablespoon Dijon mustard
2 teaspoons lemon-pepper seasoning
1 teaspoon minced ginger

  • Place filets in a ziplock bag and set aside
  • In a small bowl, wisk together orange juice, marmalade, mustard, lemon-pepper, and ginger.
  • Pour into bag, squeeze air out and seal. Massage bag to combine ingredients.
  • Marinate in the refrigerator for 1 or 2 hours. Remove 30 minutes before cooking.
  • Line a baking sheet with foil. Place fish on prepared sheet.
  • Broil 4 to 6 inches away from heat for 4 – 6 minutes per side until fish flakes easily when tested with a fork.

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