It’s that time of year again–presents, Christmas caroling, and oh the food! If you’re hosting a Christmas party or, like me, have a large number of family members coming in for the holidays, preparing that Christmas dinner may seem daunting. I know I had grand plans of creating an elaborate menu from scratch. But . . . 16 is a large number of mouths to feed and I don’t really want to spend the entire day cooking. So . . . here’s a holiday meal hack that will save you on time and keep your sanity in check. Advertisements
I received this recipe and ingredients from Blue Apron to try. Since I’m always looking for a way to try out healthy grains in new recipes, I decided to give it a whirl, with a few modifications.
I’m always looking for more ways to incorporate fish into my diet. These days, our diet is saturated with fats, large amounts of sugar and even more sodium. But salmon is one super food often overlooked. Packed with essential nutrients such as vitamins B12 and B3, over 80% of your daily intake of omega-3 fatty acids, salmon is one of the best additions one can make to a diet if looking to shed stored fat and gain lean muscle. This dish is a tasty and fun way to incorporate all of those benefits into one amazingly flavored dish.
With fall fast approaching and temperatures dropping, resort to the comfort of a classic steak dinner. This recipe is an oldie but a goodie, topped off roasted potatoes, along with the green bean’s cousin—the long bean—sautéed in a hearty tomato sauce. Mmmm mmmm mmmm.
This healthy and delicious breakfast is so simple, you’ll wonder why it never crossed your mind!
If you follow me on instagram, you’ve already figured out that I love a good salad. And this salad is no exception.
Sometimes I have a hankering for an exotic dish, but I still don’t feel like leaving the house or ordering in. When I get in that sort of mood, I make this relatively easy recipe below.
Here’s a simple pasta recipe that’s delicious with or without meat. Anytime the hubby and I have a hankering for a non-salad vegetarian meal, this is our go to. Between our busy schedules, cooking an elaborate meal is few and far between, so I often try recipes that don’t take longer than 30 minutes to make–this is one of them! You’ll need: 3 tablespoons minced garlic 1/4 cup extra virgin olive oil 6 tablespoons lemon juice 4 chicken flavor bouillon cubes 1/2 teaspoon pepper (fresh ground is best) 1 lb. spaghetti or 1 lb. angel hair pasta, cooked to package directions 1/2 cup freshly shredded Parmesan cheese (optional) 1/4 cup parsley 1 tbsp. basil How to make: 1. In large skillet, cook garlic in olive oil on medium heat until golden. 2. Add lemon juice, bouillon, basil and pepper. 3. Cook and stir until bouillon dissolves. 4. In large bowl, toss pasta, garlic mixture and parsley; serve immediately. Sprinkle with Parmesan cheese for an extra boost of protein! It’s a delightful concoction, yielding 6 servings …
This recipe makes either a tasty dessert or breakfast item. It is also the last entry to the Fourth of July Eatery Series for this Independence weekend. The recipe makes 6 pop tarts at approx. 232 calories/pop tart. Sans toppings, each pop tart is only 208 calories. Before we begin–yes, I slightly cheated and used store-bought dough. Hey, I ran out of time. But feel free to make it truly authentic by making your own dough–you’ll need to prepare it at least a day in advance. Alrighty, back to the recipe: What You’ll Need: 1 box refrigerated pie crust (2 layers) Some homemade strawberry jam (or store bought) 1 egg 3 oz blueberries 6 medium strawberries, sliced 6 tbps low fat whip cream 1 tbsp water How to Make: Preheat the oven to 425 degrees. Unroll one of the pie crusts and square the edges. Cut into rectangles. With a rolling pin, roll edges into 4 more square edges. You should have 12 squares at this point. Layer 6 squares on a cookie …
Here’s another salad for the Fourth of July Eatery Series. It’s hearty, it’s healthy, it’s flavorful (couldn’t think of another “h” word lol). What You’ll need: 8 ounces uncooked penne pasta 1 pint grape tomatoes, halved (or whole) 2 cups coarsely chopped fresh spinach 1 yellow bell pepper, chopped 1/4 cup finely chopped red onion 3 tablespoons chopped fresh rosemary 1 (4-ounce) package crumbled goat cheese 1/4 cup fresh lemon juice 1 teaspoon Dijon mustard 1 tbsp minced garlic 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/8 cup olive oil 1/8 cup white wine vinegar 1/8 cup white cooking wine How to Make: Cook pasta according to package directions; drain. While pasta is cooking, make a lemon vinaigrette by whisking together the lemon juice, Dijon mustard, minced garlic, salt, pepper and olive oil. Set aside. In a large bowl, toss pasta with tomatoes and remaining ingredients. Add lemon vinaigrette mixture and lightly toss. Serve immediately or chilled. If preserving some lemon vinaigrette for other uses, seal in an airtight container and refrigerate. Good up …