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
- Steamable frozen Broccoli
- Fillet of Tilapia (or other fish of choice)
- 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.
- 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).
- Serve the pineapple plain 🙂
- Steam broccoli via directions on back of bag
- 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.
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)
- Liberally coat a large skillet with oil spray, and preheat it over medium-high heat
- 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
- 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
- Add the plum sauce, soy sauce, vinegar and chili paste and stir to coat. Reduce the heat to low and simmer until heated through
- Remove the skillet from the heat, and stir in the cilantro. Allow the mixture to cool for about 5 minutes
- 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.
Makes 4- 1 cup servings
- 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
- Combine the chocolate syrup, evaporated milk, vanilla and ice in a blender. Blend until completely smooth.
- 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
- 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.
- 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.
- 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 🙂