Instagram Recipe Round Up

Hey guys! I’ve posted several #foodporn status recipes to instagram lately so I thought I would do a little round up for you! I’ve really been digging THIS recipe book lately… I found it at a thrift store (naturally) and I cannot stop using it. I got a lot of recipes from that book, but there’s a different one here and there!

Steed Classic Dinner

I didn’t get this meal from any cookbook, but its a classic and a go-to in our house. We love fish and sweet potatoes! I say we probably have this once a week on our lazy nights.

  • Sweet potato
  • Asparagus
  • Pineapple
  • Steamable frozen Broccoli
  • Fillet of Tilapia (or other fish of choice)


  1. โ€‹To cook the sweet potato, simply cut small holes (to release the pressure) in the potato, place on a plate and cook in the microwave for 8 minutes. Add butter if desired when you take it out.
  2. To cook the asparagus, start by heating up the oven to 400 degrees. Place the asparagus on a baking sheet and drizzle with olive oil, Parmesan cheese and salt. Bake for 25 minutes (or until tender).
  3. Serve the pineapple plain ๐Ÿ™‚
  4. Steam broccoli via directions on back of bag
  5. Fish is the last part! We get frozen fish so we start by thawing them. Once they are thawed, we heat up a skillet with olive oil, place each fillet in the skillet and season as desired (we use Spike). We flip each fillet after about 5 minutes. Once flipped, cover the skillet to keep the heat inside; this will help cook the inside of the fish. Cook until white and flaky all the way through.
  6. Enjoy!

Lettuce Wraps

I modified these slightly from the Slim and Scrumptious book because we didn’t have all the called for ingredients. It still turned out fab though!

  • 4 medium carrots, peeled and finely diced
  • 2 stalks celery finely diced
  • 1 large red bell pepper finely diced
  • 1 (8oz) can drained water chestnuts finely diced (we used chickpeas)
  • 3 scallions (white and green parts) finely diced
  • 2 tablespoons minced or grated ginger
  • 4 cloves of garlic, minced
  • 1 pound lean ground chicken (we used ground turkey)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/3 cup bottled Chinese plum sauce (we used sweet chili sauce)
  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sriracha sauce
  • 1/4 cup minced fresh cilantro
  • 1 head Boston or Bibb lettuce (we just used an iceburg head of lettuce)


  1. Liberally coat a large skillet with oil spray, and preheat it over medium-high heat
  2. Add first seven ingredients (up through garlic). Saute, stirring occasionally until the veggies soften; about 5 minutes. Add a tablespoon of water as needed to prevent scorching
  3. Reapply oil spray if necessary, and add the ground meat to the skillet. Cook until no longer pink and break up the meat into chunks. Season with salt and pepper
  4. Add the plum sauce, soy sauce, vinegar and chili paste and stir to coat. Reduce the heat to low and simmer until heated through
  5. Remove the skillet from the heat, and stir in the cilantro. Allow the mixture to cool for about 5 minutes
  6. Clean and break the lettuce; fill each lettuce cup with about 1/2 cup of the chicken mixture

Frozen Hot Chocolate

Again, from S & S book cause HI. So good. I made these as a special (but super easy) Valentines treat.

  • 1/2 cup chocolate syrup
  • 1 cup fat-free evaporated milk
  • 1/2 teaspoon vanilla extract
  • 3 cups ice cubes
  • Reduced fat whipped topping and other desired toppings


  1. Combine the chocolate syrup, evaporated milk, vanilla and ice in a blender. Blend until completely smooth.
  2. Pour into glasses and garnish with whipped topping

Makes 4- 1 cup servings

Chicken Noodle Soup

Skylor’s stomach was not feeling too hot the other night so I whipped some soup from THIS cookbook. I’m a big fan of Cooking Light! I think for the most part the recipes turn out pretty well. I added some zucchini just cause we had some that was about to go bad but the recipe doesn’t originally call for it.

  • 8 cups chicken stock or fat-free low sodium chicken broth
  • 16 oz skinless chicken (I used breasts)
  • 2 cups diagonally cut carrots
  • 2 cups diagonally sliced celery
  • 1 cup chopped onion
  • 6 oz uncooked whole wheat egg noodles
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  1. โ€‹Combine first 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove chicken from pan and let stand for 10 minutes. Shred chicken meat into bite sized pieces.
  2. Add carrot, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer for 6 minutes. Add chicken, salt, and black pepper. Cook 10 minutes or until noodles are done.
  3. Garnish as desired

Serves 4 (1 1/2 cup servings)

Let me know if there’s anything else you’d like the recipe for! A big part of your health is your food- I don’t claim to be perfect but I love finding good, healthy recipes! If you find one that you think is the bomb, please send it my way! I hope you have the best Tuesday and that your week is short ๐Ÿ™‚

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