So this may not look like something that special, but trust me, it' seriously DELISH, and super easy!
What you'll need (serves 2):
My Vinaigrette Dressing (here)
1 head of Romaine
20-25 medium frozen shrimp
1 cup whole wheat pasta
2-3 corn tortillas
1/4 cup shredded parmesan cheese
Handful of cherry tomatoes
Start by chopping up the romaine, slicing cherry tomatoes, combine in a bowl and set aside. Now you'll cook 3 things sorta at the same time: pasta, shrimp, and tortillas) Start your pasta cooking, I used whole wheat rotini, but you can really use any kind you like. Once it cooks, you'll want to strain and rinse with cold water. When it is cool, add it to the bowl with the lettuce and tomatoes. Next, slice your tortillas into small strips good for frying. Then heat a skillet with a healthy drizzle of frying oil (peanut. safflower, or canola). Throw the tortillas in and sprinkle with salt. Cook until crispy, stirring around occasionally. When they are done, place on a paper-towel lined plate and set aside. While thats cooking, you'll also want to cook the Shrimps. Heat a skillet with some cooking spray and put the shrimp in frozen, let them defrost, then add about 3 Tablespoons of dressing, and let it cook and thicken on the shrimps, and let them get a little crispy. When all of that is done, drizzle the lettuce, tomato, pasta mix with dressing and toss, and then add some parmesan cheese and toss that in. To serve, place the salad down first, then pour the shrimps over, and top with the tortilla strips, and enjoy!!
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So recently, I have become a big fan of hummus. After some research into what goes into it, I realized it must be easy and CHEAP to make!! Also, SUPER versatile and customizable to your taste. So far I have made 2 different types and both turned out amazing! The basic recipe is as follows:
1 can Garbanzo beans (chickpeas) 2 T Olive Oil 3-4 cloves Garlic Juice of 1 lemon Salt and pepper to taste How easy is that!? All you have to do is combine it all in a food processor, or even a blender. I suggest adding in everything but the beans and combining well, then add the beans last, this makes it so that you don't get like uneven chunks of anything in there. Now, you can pretty much add whatever else you want, as long as it won't change the overall consistency of the hummus (i.e. too much liquid, or something that doesn't puree very well). You can also substitute a different type of bean. Although I haven't tried it yet, I have heard most beans will do. I tried some spin offs including: Roasted Red Pepper, and Jalapeño - Cilantro: Roasted Red Pepper 1 can Garbanzo beans (chickpeas) 2 T Olive Oil 3-4 cloves Garlic Juice of 1 lemon 1/2 head of parsely 2-3 large roasted red peppers (the kind that come in a jar) Salt and pepper to taste Jalapeño - Cilantro 1 can Garbanzo beans (chickpeas) 2 T Olive Oil 3-4 cloves Garlic Juice of 2 limes 1/2 head of cilantro 1 jalapeno Salt and pepper to taste French Toast Casserole. Looking for a Christmas morning breakfast? This is the perfect thing. It serves a lot of people, and you do the work the night before, so all you gotta do in the morning is pop it in the oven!
Here's What You'll Need: 1 Loaf of french bread, sliced and then halved 1 package (8 oz) cream cheese (at room temperature) 8 eggs 2 C milk 1/2 C cream 1/2 C maple syrup (pancake syrup) 1 T cinnamon 1 t vanilla extract 2 T powdered sugar Start by taking a baking dish and spraying with cooking spray. Then slice up your bread. You can also do it in 1 in cubes, and it makes it more like a bread pudding. Then beat your cream cheese until smooth, and then add in 1 egg at a time on low speed. Add in the milk, cream, maple syrup, cinnamon and vanilla and mix until incorporated. Now layer your baking pan with the bread slices, and pour the mixture over the bread. Cover it with plastic wrap and refrigerate overnight. In the morning, take it out and press the bread into the mixture again, and then let it sit for about a half hour while the oven preheats to 350. Bake for 45 min, and then slice into square pieces, sprinkle with powdered sugar and top with blueberries and a drizzle of maple syrup. Here's What You'll Need (Serves 2):
2 Tilapia filet flour tortillas (small size) 1 tomato 1 head shredded cabbage (Or be lazy like me and buy the packaged kind, I love you, Trader Joes!) 2 T Canola Oil "Blackening" seasoning (You will probably have too much of this, but you could always save half or make extra so you have leftovers!) 1 T chili Powder 1 T paprika 1 t Cumin 1 t garlic powder 1 t onion powder 1 t salt 1 t pepper 1 t dried oregano 1 t corn starch 1 t flour Dressing: 2 T mayonaise Juice of 2 limes 1 T Franks (or favorite hot sauce) 2 T olive oil 1 clove minced or crushed garlic 1/4 t pepper 1/4 t chili powder So you'll want to start by making your blackening mixture, and dressing, and set aside. Then take your tilapia and slice into thin pieces (about 1 in wide, and 3-4 in long) coat the fish in a thin coating of the mixture and place into a heated skillet with vegetable oil. These will cook FAST, depending on size. Only about 2-3 mins on each side. While they are cooking, cube your tomato, and mix it into the cabbage and toss with the dressing. You can also warm your tortillas in the microwave, or steam them. When the fish is done, place 2-3 pieces in each tortilla and top with cabbage salad. Happy Eating! If you love cheesy creamy deliciousness (who doesn't), then you'll love this! Let me just warn you now, this isn't ideal for your New Years Resolution Diet... But when it's feeling like a cheat day, try this! ;)
What you'll need: 1 can artichoke hearts 4 cloves garlic 1/2 cup chopped onion 1 cup spinach (defrosted) 4 oz. softened cream cheese 1/4 cup greek yogurt 1/2 package of whole milk ricotta cheese 1 1/2 cups cheese (I used "Quattro Formagio" from TJ, but parm, asiago, mozarella, or any shredded italian mix would do.) 1/2 teaspoon italian herbs (dried) 1/8 t pepper 1/4 teaspoon red pepper flakes Start by pulsing your artichoke hearts, onion, and garlic in a food processor, if you have one. It not, you can just chop them up into smallish pieces, finely chop the onion, and mince garlic. Then place into a large mixing bowl, add in the cheeses, spinach, yogurt, and seasonings, and mix until well combined. Make sure you get the cream cheese well incorporated. If its getting too thick for your liking, you can add a bit of milk. The great thing about this is that you can easily store it in the fridge for 1-2 days prior to serving. When you are ready to serve, put the mix into a shallow baking pan, top with a layer of cheese (whatever you choose), and bake at 400 for about 20-30 mins until its bubbly and cheese is browned. (You can also throw it on broil for the last few mins to get the cheese browned). Serve hot with corn chips or baguette rounds. The other great thing about this is the versatility. You can mix in some sausage and make stuffed shells, or any stuffed pasta. You can also put it between bread and make grilled cheese. I have also spread this on a pizza crust and its amazing! Happy eating! If you're looking for the perfect picnic lunch, or make ahead dinner for a rushed night, this is it! It's really easy, and it tastes delicious! You can pretty much customize to your hearts content too!
Here's what I used: 1 ciabatta loaf Roasted red pepper hummus (homemade) Deli meats: ham, salami, and turkey Sliced roasted bell peppers Sliced pepperoncinis Provolone cheese Sliced tomato Basically you will start with slicing your Ciabata loaf lengthwise, and spread a healthy layer of hummus on. You can also subsitute this for pesto if you please. Then on one side, layer the pepperoncinis and red peppers fairly thick, or as many as you like. (I love pepperoncinis so I layed those on pretty thick). Then you can just layer on your cheese and deli meat in whatever configuration you like. You can see my layers in the photos below. After you have added all the insides, put the top of the loaf on, and wrap tightly in plastic wrap. Then place it in the refrigerator overnight with a weight on it. ( some people use bricks or skillets, I used a big Pyrex baking pan) The following day, unwrap and slice into triangular pieces, and enjoy! Roasted Potato and Kale Salad
(Makes 4 servings) What You'll Need: 5-7 Smallish White Potatoes 1 bunch Dinosaur (or Tuscan) Kale 1 bunch Red Swiss Chard3 Medium Heirloom Tomatoes 2 Cloves Garlic 2 Shallots 1 T Dijon 1 T Whole Grain Mustard 4 T White Balsamic or White Wine Vinegar 1/4 Cup Vegetable Oil S & P How to Make it: Start by Cutting up your potatoes into small cubes. Preheat the oven to 400 and line a cookie sheet with tin foil and spray with non-stick spray. Toss the potatoes with a drizzle of EVOO and S & P. Scatter on the cookie sheet and put them in the oven for about 45- 60 mins (depending on potato size). You'll know when they are done when they are getting slightly browned, and crispy on the outside, but soft on the inside. While the potatoes are cooking, mix the dressing for the salad. Start by crushing the garlic and chopping up the shallot. Then add in the mustards, vinegar, oil, and S&P to taste. Set Aside. Chop the Kale and Swiss chard into shreds and set aside. Then chop your tomatoes into about the same size cubes as the potatoes, and again, set them aside. This dish goes together really quick, so when the potatoes are about 5-10 minutes from being done, you can start the next few steps. Use a large, wide skillet pan, and pour the dressing mixture into the pan until heated. Then start putting the kale and chard into the pan and wilt it, but don't cook more than a few minutes. When the potatoes come out, toss it into the kale mixture and add in the tomatoes as well. Serve, and Enjoy! Chili Brown Sugar Rubbed Salmon What You'll Need: Salmon Fillets 1/4 cup Chili Powder 1/4 cup Brown Sugar 1 T Cumin 1 T Paprika 1 t Cinnamon 1 t Cayenne Pepper 1 t Salt 1 t Pepper 2 T Vegetable Oil Start by mixing together your spice mixture, and slicing your salmon into desired size, if necessary. Heat the oil in a large skillet pan over Medium-High heat. Spread the spice mixture on a plate so you can coat the salmon in it. Once its coated in the spice rub, place in the pan and cook on each side for about 6 minutes, or until desired done-ness. Enjoy! So recently, I've been into making meals that are an all-in-one package... Things like casseroles, dishes, or bowls, like this. In my quest for healthy living, I try to make all of my recipes totally balanced, with a little bit of grains, lots of veggies, protein, and some fat, because afterall, everything is good as long as its in moderation. I try to keep at least 50% of the meal veggies, preferably fresh, and then the other components will make up the other 50%. I also think its important to use veggies and ingredients that are packed with nutrients, and low on the glycemic index.
I have seen a lot of different recipes lately using chickpeas which have a lot of protein and fiber, and are low on the glycemic index, and I have been dying to try them, so this was my go at roasted chickpeas. Since you can't really see whats inside in the photo, this bowl has brown rice at the bottom, with roasted carrots, sweet potatoes, broccoli, and chickpeas. It is topped with dressed tuscan kale, cotija cheese, and avocado! Keep reading to find out how to make this flavor packed, healthy bowls! What You'll Need: Filling: 1 large sweet potato 4 large carrots 1 15 oz can chickpeas (garbanzo beans) 1 large head broccoli 1 cup brown rice (dry) 1 head tuscan kale Cotija Cheese 1 avocado Dressing: Paprika Chili Powder Cumin Cinnamon Red Pepper Flakes Salt Oil Red Wine Vinegar Honey I made a mixture of paprika, chili powder, cinnamon, red pepper flakes, cumin, salt, and oil. I didn't really measure up the seasoning, but I would go for about 1 Tbsp of the paprika, chili powder, and cumin, 1 tsp of cinnamon, pepper flakes, and salt, and about 1 cup oil- something like a vegetable oil. What you are going to do is toss the vegetables in this mixture, so you really just need enough to coat all of your veggies, and have a little left over afterwards to make a dressing. You will want to take the leftover oil mixture, and add a couple Tablespoons red wine vinegar and 1 Tbsp honey to make a vinaigrette. How to Make it: 1. Start by preheating your oven to 375 degrees, and line 2 baking sheets with tin foil. 2. Now start chopping up all of your veggies into equal sizes, like about 1 inch cubes, and drain and rinse your chickpeas. 3. You will want to toss the veggies in the oil mixture, but here is the thing- The sweet potatoes, and chickpeas will cook for 30 minutes, and the broccoli and carrots cook for about 15-20 minutes, so you will want to keep them separated. Use one cookie sheet for the chickpeas and potatoes, and the other for the broccoli and carrots. Put the chickpeas and potatoes in, and after about 15 minutes, put in the others, and cook for another 15 minutes. 4. While the vegetables are roasting, cook the brown rice according to package directions, chop the kale, cut up the avocado, crumble the cotija, and make the vinaigrette. 5. Layer the rice, and veggies in a bowl, and top with the dressed kale, avocado and cotija, and Enjoy! What You'll Need:
Makes 40 scones For the Scones: 8 Slices thick cut bacon 3 cups flour 2 tsp baking powder 1/2 tsp baking soda 1 tsp salt 1 tsp mustard powder 2/3 cup frozen butter 1 cup grated sharp cheddar cheese 1/2 cup chopped chives 1 1/2 cups buttermilk For the Herb Butter 2 sticks butter 1Tbsp honey 2 Tbsp chopped chives 1 Tbsp chopped sage How to Make It: 1. Preheat your oven to 375 degrees, and line 2 cookie sheets with parchment paper, or silpats. 2. Cook the bacon in a skillet over medium heat until desired crispyness, then remove and place on a paper towel lined plate. 3. Combine the flour, baking soda, baking powder, salt, and mustard powder and mix together. 4. Chop the cooked bacon into small pieces. 5. Use a grater to grate the frozen butter into the flour mixture. 6. Add the cheese, chives, and bacon and mix together loosely. 7. Measure out the buttermilk, and mix in small amounts at a time. Depending on your mixture, you might need a little bit more or less. You want the dough to be barely coming together in sort of clumps. You do NOT want a uniform mixed batter. 8. Flour a cutting board and pat out about 5 in. circles. Then cut the circles into wedges of desired size, and spread out on the cookie sheets. 9. Bake for 24-30 minutes, or until the scones are cooked and golden brown. 10. For the herb butter, use an electric mixer to mix 2 sticks of butter, the honey, and herbs together and serve with the scones. Enjoy! What You Need:
2-3 Chicken Breasts 3 Chayotes 5 Tomatillos 1/2 White Onion 1/2 Bunch Cilantro 2 Limes 1 Cup Brown Rice (Uncooked) 1 T Cumin 1 t Red Chili Flakes 1 T Vegetable Oil 1 Jar Green Salsa 2 Cups Water 1 Can Black Beans Corn Tortillas How to Make It: Start by dicing up the onion, peeling and chopping the chayote into ½-1 in cubes, and chopping up the tomatillos. Now, you can also take your chicken breasts and slice it into 1 in cubes. Heat a large skillet pan with the vegetable oil, and throw the onion in, and start to brown it, and cook it. Once they start to soften, add the chicken into the pan, and start cooking/browning them. At this time, add in the cumin and the red pepper flakes. After about 10 minutes, add in the chopped chayote, and the tomatillos. Stir and pour in the verde salsa. Now you will need to cook it for about 20-25 minutes. If it looks like its getting too thick, or it starts to stick to the pan, add in some water to thin it out as it cooks. You will know it’s done when the sauce thickens, and the chayote is cooked. They will get soft, and a little bit less opaque when they are cooked. While it’s cooking, you can work on your rice. I used quick cooking brown rice from Trader Joes, and it only takes 15 mins to cook. While it’s cooking, squeeze the juice from two limes, and chop up about ½ a bunch of cilantro. When the rice is done cooking, mix it in. At this time, you can also warm up your black beans (microwave, or stovetop) and the corn tortillas, and slice or cube an avocado. To serve, I put a serving of each, the chicken, rice, and beans, a couple tortillas, and some avocado. ENJOY! |
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