Tag: dinner

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Midweek Meal

Paleo Chinese Chicken Salad

Healthy Paleo Chinese Chicken Salad via Linda Wagner

Paleo Chinese Chicken Salad

Adapted from this fabulous recipe.

Ingredients:

  • 2 cups shredded carrots
  • 1 head of a large Napa Cabbage, chopped into very thin strips
  • 1/2 cup chopped cilantro
  • 2 Tbs black sesame seeds
  • 2 Tbs white sesame seeds
  • 1/2 cup cashews (optional)
  • 1 rotisserie chicken, torn into shreds
  • 1/4 cup Tamari (tamari is a gluten free soy sauce) or regular soy sauce
  • 1/4 cup white wine vinegar
  • 3 Tbs finely minced ginger (I peeled fresh ginger and used this hand held food processorto mince – You can also do it by hand but I find this process much faster and easier!)
  • 3 Tbs olive oil
  • 2 Tbs Hoisin sauce (I like this brand best, you can usually find it in the Asian section at your grocery store)
  • 1 Tbs Toasted Sesame Oil 
  • 1 tsp Spicy Chili Oil (optional but I had it on hand and knew it would make a great addition!)
  • 1 tsp Sriracha or more if you like it spicy!
  • 1/2 tsp sea salt
  • 5 chopped green onions, green and white parts

For the dressing:

In a small mason jar with lid add tamari, vinegar, minced ginger, olive oil, hoisin sauce, toasted sesame oil, chili oil, sriracha, sea salt and chopped green onions. Secure the lid and shake vigorously. Set aside.

Next, put chopped cabbage, shredded carrots, cilantro, sesame seeds, cashews, shredded chicken, and enough dressing to coat (around half) into a large plastic bag, seal, and shake vigorously until well incorporated. Adjust amount of dressing as needed.

Pour into bowls or onto plates and enjoy!! Serves 4.

http://lindawagner.net/blog/2014/06/paleo-chinese-chicken-salad/index.html

Categories
Midweek Meal

Crock Pot Sweet Potato and Quinoa Turkey Chili

Crock Pot Sweet Potato and Quinoa Turkey Chili

Serves a crowd

Ingredients:
1lb ground turkey
1 large shallot or 1 small onion, chopped
3 garlic cloves, minced
salt and pepper
3 cups chicken broth (plus extra for re-heating)
28oz can crushed tomatoes
15oz can baked beans (I like sweet baked beans)
1 cup uncooked quinoa, rinsed
1 large sweet potato (about 1lb,) peeled and chopped small
2 Tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon red chili pepper flakes
Toppings: shredded Monterey Jack cheese, chopped avocado, tortilla chips, green onions

Directions: 

  1. Add ground turkey and shallot to a large skillet over medium-high heat. Season liberally with salt and pepper then cook until no longer pink, breaking turkey up as it cooks. Add garlic then cook for 30 more seconds then add to a 6 quart crock pot. Add remaining ingredients, except toppings, into crock pot then cook on high for 3 hours, or low for 5-6 hours, or until sweet potatoes are tender. Serve with toppings. May need to add more chicken broth when reheating.

Crock Pot Sweet Potato and Quinoa Turkey Chili #recipe #dinner #chili #slowcooker #crockpot @IowaGirlEats | iowagirleats.com

Thanks Iowa Girl Eats for the yummy fall recipe!

Categories
Midweek Meal

Slow Cooker Cheesy Spaghetti with Turkey Sausage

Slow Cooker Cheesy Spaghetti with Turkey Sausage

This looks AMAZING! And it’s a slow cooker meal, so you can ignore it!!

Slow Cooker Cheesy Spaghetti with Turkey Sausage

Data using turkey sausage: Serving size: 1 cup | Calories: 256 | Previous Points: 6 | Points Plus: 7 | Total Fat: 12 g | Saturated Fat: 6 g | Cholesterol: 52 mg | Sodium: 542 mg | Carbohydrates: 13 g | Sugars: 6 Fiber: 2 g | Protein: 24 g

Data without turkey sausage: Serving Size: 1 Cup | Calories: 192 | Previous Points: 4 | Points Plus: 5 | Total Fat: 9 g | Saturated Fat: 5 g | Trans Fat: 0 | Cholesterol: 25 mg | Sodium: 342 mg | Carbohydrates: 14 g | Fiber: 2 g | Sugars: 7 g | Protein: 15 g

Ingredients

  • 1 lb lean ground turkey sausage (see recipe below)
  • 1 (24 ounce) jar spaghetti sauce (no sugar added)
  • 8 ounces (uncooked) 100% whole wheat spaghetti, about 2/3 of a 13.25 oz box, break into small pieces before adding to meat mixture
  • 1 cup low fat cottage cheese
  • 1 cup skim mozzarella cheese, shredded
  • 1 cup low-fat ricotta cheese
  • 1 teaspoon dried oregano
  • 1 tablespoon chopped (fresh) basil
  • Kosher or sea Salt to taste
  • 1/2 tsp ground black pepper
  • TURKEY SAUSAGE INGREDIENTS:
  • 1 lb lean ground turkey or chicken
  • 1/2 tsp garlic powder
  • 1/2 tsp freshly ground black pepper
  • 1 tsp dried sage
  • 1/4 tsp cayenne pepper
  • 1 tsp dried oregano

Directions

Add all the sausage ingredients a large mixing bowl and mix thoroughly. Cook ground turkey sausage in a large skillet over medium heat, breaking into small pieces while cooking. Ensure the turkey loses its pink color before removing from heat. Drain, discard any fat and set aside. Combine meat with marinara and broken spaghetti pieces.

In a medium bowl combine cooked turkey sausage with the remaining ingredients, add to slow cooker. Cover and cook on low 2-3 hours or until spaghetti is al dente and cheese is bubbly.

Serve and sprinkle with parmesan if desired.


Read more at http://skinnyms.com/slow-cooker-cheesy-spaghetti-with-turkey-sausag/#V136FiAoMcsog8UJ.99

Categories
Midweek Meal

Midweek Meal: Asian Chicken Wraps

Asian Chicken Wraps

Love PF Changs? Me, too! But, I’m not a huge fan of eating out, or the ridiculous sodium content in their chicken wraps. These are simple and quick to make – whip some up for dinner tonight!

Asian Chicken Wraps

Yield: Servings 6 | Serving Size: 1 Wrap with 3/4 Cup Cubed Chicken | Calories:123 | Previous Points: 3 | Points Plus: 3 | Total Fat: 3 g | Saturated Fat:1 g | Trans Fat: 0 g | Cholesterol: 27.5 mg | Sodium: 349 mg | Carbohydrates: 13 g | Dietary | Fiber: 1 g | Sugars: 11 g | Protein: 11 g

Ingredients

  • Stir Fry Sauce
  • 2 tablespoons honey
  • 1/2 teaspoon rice wine vinegar
  • 2 tablespoons lite soy sauce, (optional Coconut Organic Aminos)
  • Dipping Sauce
  • 1/4 cup honey
  • 1/2 cup warm water
  • 2 tablespoon lite soy sauce
  • 2 tablespoon rice wine vinegar
  • 2 tablespoon ketchup (recipe for ketchup)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/8 teaspoon sesame oil
  • 1 tablespoon Dijon Mustard
  • Chicken Stir-Fry
  • 1 tablespoon canola oil
  • 1 tablespoon sesame oil
  • 3 skinless chicken breast filets, cubed into about 1/2″ pieces
  • 1 (8 ounce) can water chestnuts, diced
  • 1/2 cup button mushrooms, diced
  • 1/2 cup finely diced yellow onion
  • 2 cloves garlic, minced
  • 6 Savoy (curly) Cabbage leaves, (optional is Napa Cabbage or green leafy vegetable of choice)

Directions

Prepare Stir Fry Sauce by adding these three ingredients in a small bowl and setting aside.

Next, prepare Dipping Sauce by combining honey and warm water in a medium sauce pan. Add the remaining ingredients to the honey & water mix, turn to medium heat and bring to a simmer. Continue cooking approximately 5 minutes. Place the dipping sauce in a bowl for serving and set aside.

Prepare Cabbage by removing several leaves 8-10, rinse cabbage, pat dry with a paper towel and place on serving plates.

Prepare Chicken Stir-Fry by placing canola oil and sesame oil in a large skillet or wok. On medium-high heat add cubed chicken breast and cook until it has lost its pink color, 8-10 minutes. Drain chicken by pouring off liquid. With the chicken still in the skillet add the, already prepared, Stir-Fry Sauce to the chicken along with water chestnuts, mushrooms, onion and garlic. Stir-fry for approximately 4-5 minutes on medium heat.

Place approximately 3/4 cup cooked chicken on individual cabbage leafs, drizzle with dipping sauce. Allow everyone to add additional dipping sauce if they wish. Slightly fold the wrap when eating. A little sauce may spill out but no big deal, just add more, there’s plenty to go around. Enjoy!!!

Bragg Liquid Aminos is another Gluten-Free option for soy sauce.


Read more at http://skinnyms.com/asian-chicken-wrap/#_a5y_p=2189461

Categories
Midweek Meal

Mid Week Meal: spinach salad with chicken, avocado and goat cheese

spinach salad with chicken, avocado and goat cheese

Chicken-Spinach-Salad-8

Yield: 4 servings

Prep Time: 20 min

Ingredients:

SALAD:
8 cups chopped spinach (1 bag)
1 cup halved cherry or pear tomatoes
1/2 cup corn (frozen, canned, or cut off the cob)
1 1/2 cups chopped cooked chicken
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese
1/4 cup toasted pine nuts

DRESSING:
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste

Directions:

1. Place spinach in a large salad bowl. add remaining salad ingredients.

2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time… as much dressing as you desire).

 

Source: http://www.recipegirl.com/2012/04/02/spinach-salad-with-chicken-avocado-and-goat-cheese/

Categories
Midweek Meal

Mid Week Meal: Sweet Potato Crusted Fish

Note: I used a cast iron skillet which I think got a bit TOO hot (as you can see by the extra dark brown parts!). Thankfully I pulled it off just in the nick of time, it didn’t taste burned at all.  It’s okay to have some dark spots (they always do at the restaurant… I think it’s the natural sugars in the sweet potato). I may use a non-stick next time!

Sweet Potato Crusted Fish with Cilantro Lime Vinaigrette

ingredients:

Cilantro Lime Vinaigrette (Yields: 1/2 cup):
1 cup cilantro – packed
1 medium clove garlic
2 limes- juiced (about 1/4 cup)
1/2 cup light olive oil
1 tablespoon mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
pinch of sugar (1/2 tsp)

Fish: 
1 pound mild flaky fish (Dolphin, Tilapia, Grouper, Snapper, Halibut etc)
2 medium sized sweet potatoes, peeled and shredded
1 egg plus 2 egg whites
1/2 cup flour – seasoned with a little salt & pepper
2 TBS canola oil (or any light oil)
2 TBS butter

Salad:
Mixed Greens
2-4 oz Goat Cheese
1 cup fresh green beans, blanched
Handfull of Grape or Cherry Tomatoes
Black beans, drained and rinsed

directions:

Combine vinaigrette ingredients into a food processor, mini chopper, or blender and pulse until well combined. Refrigerate until ready to use.

If serving over salad, prepare salad now so it is ready to go.

Add flour to a pie plate (or any dish with sides) and season with salt and pepper. In another one, whisk together 1 egg plus 2 egg whites.

Preheat oven to 375°. Heat a large oven-safe skillet over medium to medium high heat. Add 1 tablespoon of butter plus 1 tablespoon oil (you may need extra if it’s a large skillet – you want the entire bottom coated). Allow this to heat up.

Eyeball the size / shape of the pieces of fish and then, add a thin layer of shredded sweet potatoes about the same size & shape (one for each piece of fish).

Quickly dredge the fish into flour mixture, then egg wash, and set on top of the sweet potatoes in the pan. Repeat with each piece of fish. Cook for about 4 minutes (the fish should have a nice golden crust), lift fish out of pan with a spatula.

While holding fish with the spatula, add another thin layer of the shredded sweet potatoes to the pan (again matching the size of your fish filet). Carefully flip the fish onto the new “bed” of shedded sweet potatoes. Place entire skillet into the oven and allow to finish cooking (about 4-7 minutes depending on fish size).

The fish doesn’t dry out due to the natural moisture in the potatoes! When fish is fully cooked (opaque in color), remove from oven and immediately serve over mixed salad. Top with cilantro lime vinaigrette.

Recipe courtesy of: http://www.mylifeasamrs.com/2011/05/sweet-potato-crusted-fish-with-cilantro-lime-vinaigrette.html

Categories
Midweek Meal

Shrimp Spring Rolls

Shrimp Spring Rolls

Ingredients:

  • 1 Bag Shredded Carrots
  • 1 Bag Shredded Cabbage
  • 1 Back Broccoli Slaw
  • 1 Cup Chopped Green Onion
  • 2 Tbsp Olive Oil
  • 1 Cup Medium Cooked Shrimp
  • 2 Tbsp Lite Asian Ginger Salad Dressing
  • Large All Natural Won Ton Wrappers – could use rice wraps for gluten free
  • Salt and Pepper

Directions:

  1. In a mixing bowl combine carrots, cabbage, broccoli  slaw, green onion, olive oil and shrimp.
  2. Cook on medium heat until sauteed.
  3. Add in Asian Ginger Dressing, salt and pepper.
  4. Preheat oven to 350
  5. Dip Wonton wrapper into water and add 1/4 cup filling and roll
  6. Bake 10-13 Minutes

Calories 85, Fat 2g, Protein 5g, Carbs 14g Per Roll.

Categories
Midweek Meal

Pan Seared Salmon with Kale Salad

Pan-Seared Salmon with Kale and Apple SaladFNK_pan-seared-salmon-with-kale-apple-salad_s4x3.jpg.rend.sni18col

The star of this dish is the kale salad. It’s crunchy, tangy and sweet! This is a great one for the middle of the week dinner slump – grab some fresh salmon and let us know what you think!


Total Time: 40 min
Prep: 20 min
Inactive: 10 min
Cook: 10 min
Yield:4 servings
Level:Easy

Ingredients
Four 5-ounce center-cut salmon fillets (about 1-inch thick)
3 tablespoons fresh lemon juice
3 tablespoons olive oil
Kosher salt
1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups)
1/4 cup dates
1 Honeycrisp apple
1/4 cup finely grated pecorino
3 tablespoons toasted slivered almonds
Freshly ground black pepper
4 whole wheat dinner rolls

Directions
Bring the salmon to room temperature 10 minutes before cooking.

Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.

While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.

Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.

Divide the salmon, salad and rolls evenly among four plates.

NUTRITION INFO
Per serving (1 fish fillet, about 2 cups of salad and 1 dinner roll): Calories 620; Fat 36 g (Saturated 8 g); Cholesterol 85 mg; Sodium 730 mg; Carbohydrate 40 g; Protein 39 g; Fiber 7 g; Sugars 14 g

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pan-seared-salmon-with-kale-and-apple-salad-recipe.html?oc=linkback

Categories
Midweek Meal

Midweek Meal – No Bake Lasagna

No-Bake Summer Lasagna with Corn Relish

No-Bake Summer Lasagna with Corn Relish
Makes: 4  servings

INGREDIENTS

  • 8 lasagna noodles
  • 2 tablespoons  extra-virgin olive oil
  • 2 cups  part-skim ricotta
  • 1 tablespoon  plus 1 teaspoon fresh thyme
  • 1 teaspoon  lemon zest
  • 1 1/4 teaspoons  kosher salt
  • 1/2 teaspoon  black pepper
  • 2 medium zucchini, sliced into 1/4-inch rounds
  • 2 garlic cloves, thinly sliced
  • 1 large yellow bell pepper, sliced into 1/4-inch strips
  • 3 ears yellow corn, kernals sliced from cobs
  • 2 scallions, thinly sliced
  • 2 tablespoons  fresh lemon juice

DIRECTIONS

1. Cook noodles until al dente according to package directions. Drain, toss with 1 teaspoon oil and arrange on a baking sheet.

2. In a medium bowl, combine ricotta, 1 tablespoon thyme, lemon zest and 1/4 teaspoon salt.

3. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil. Add zucchini and cook, flipping once, until browned, about 4 minutes. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper and transfer to a plate. Return pan to heat and add 1 1/2 teaspoons oil, garlic and bell pepper. Cook, stirring occasionally, until pepper is crisp-tender, about 4 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper and transfer to plate with zucchini.

4. In a large bowl, combine corn, scallions, lemon juice and remaining oil, salt and pepper. Cut noodles in half and lay one half on each of four plates. Top with 2 tablespoons ricotta mixture and zucchini. Top with a second noodle, 2 tablespoons ricotta mixture and 1/4 cup corn relish. Top with a third noodle, 2 tablespoons ricotta mixture and bell pepper mixture. Top with remaining noodle, ricotta mixture, corn relish and thyme.

Categories
Midweek Meal

Midweek Meal

This delicious dinner is light enough to serve for lunch, or could even go to a potluck with you! The bonus is that this midweek meal is quick and easy, perfect for when you’re not in the mood to cook much but still want to eat healthy.

thai pork salad

Thai Pork Salad

Makes: 4 servings

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients

4 ounces thin rice noodles
1/4 cup lime juice
2 tablespoons fish sauce
2 tablespoons brown sugar
1/2 teaspoon Asian chili sauce
1/2 teaspoon salt
1/4 cup loosely packed basil leaves, chopped
1/4 cup loosely packed mint leaves, chopped
1 pound pork tenderloin, cut into thin 3-inch-long strips
4 cups shredded cabbage
2 apples, cored and thinly sliced
1 cup shredded carrots
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 tablespoon sesame oil
1/4 cup cashews, coarsely chopped

Directions

1. Bring a pot of water to boil; add the noodles and boil until cooked, about 3 minutes; drain.

2. In a bowl, whisk together the lime juice, fish sauce, sugar, chili sauce, salt, and half the basil and mint. Toss the pork strips with 2 tablespoons of the dressing; set aside.

3. Combine the noodles, cabbage, apples, carrots, and red and green peppers in a large serving bowl. Toss with remaining dressing, basil, and mint.

4. Heat the sesame oil in a large nonstick skillet over medium-high heat. Add pork and cook, stirring, until just cooked through, about 5 minutes. Toss with the cabbage mixture and divide among four plates. Top each serving with 1 tablespoon cashews.

Nutrition facts per serving: 422 calories, 29g protein, 54g carbohydrate, 10g fat (2.1g saturated), 7g fiber