Mexican Baked Tilapia from Chowhound

Weeknight Chicken + Avocado Lettuce Wraps

Serves: 2-4 people
Hands-on time: 20 min
Total time: 20 min

I grabbed this recipe out of one of those BH&G special issues that you find at the supermarket checkout stand.  It’s pretty true to the original but we are using leftover chicken instead of making it from scratch.  Since the chicken is a leftover from the fridge it helps to take it out and leave it on the counter for about an hour before serving so it isn’t so cold.  Sometimes I’ll even zap it in the microwave for 30 seconds before putting it on the salad. Continue reading “Weeknight Chicken + Avocado Lettuce Wraps”

Mexican Baked Tilapia from Chowhound

Black Bean Salsa Stuffed Sweet Potatoes

Serves: 4 hungry people
Hands-on time: 10-20 min
Total time: 20 min to 1 hr (depending on how you cook the potatoes)

Naturally vegan and gluten free, you won’t miss the meat in these protein-packed Black Bean Salsa Stuffed Sweet Potatoes bursting with southwest flavors.

Ingredients

Continue reading “Black Bean Salsa Stuffed Sweet Potatoes”

Mexican Baked Tilapia from Chowhound

How to Automate Breakfast and Lunch

Years ago I read Dr. Oz’s book “You: On a Diet.” It’s a great book, check it out on Amazon here.  One of the things I remember from that book was to automate at least one meal per day.  My husband has automated his breakfast by making oatmeal with almond butter and maple syrup.  I generally have a bowl of cereal (Heritage Flakes are my favorite) with 30-calorie almond milk and a half a banana, followed by a hard boiled egg.  By automating this one meal, we don’t even have to think about it. Continue reading “How to Automate Breakfast and Lunch”

Mexican Baked Tilapia from Chowhound

The Versatile Salad Bowl

This is one of my favorite ways to use up leftovers at the end of a week. It was inspired by those assembly line-style, create-your-own-salad restaurants that are popping up like weeds in malls across America.

Start with the base, usually lettuce or rice (I prefer lettuce), then just add a bunch of healthy add-ins (leftover items from your frig) and top with a homemade vinaigrette. It’s a perfect “clean out the fridge” meal.

The thing to remember here is that you are going for a balance of colors, textures, and macro-nutrients. Try to use ingredients that have not been previously seasoned, so you won’t have strange combinations of seasonings from different meals. (Hey, if you want to try that anyway, go for it, sometimes you hit the jackpot.) Try different things! Experimentation is good — it teaches you what works and what doesn’t work — it helps you improve your ability to “throw a meal together.”

So, enough preamble. Let’s get to the instructions already. Continue reading “The Versatile Salad Bowl”

Mexican Baked Tilapia from Chowhound

Pasta Mish Mash

Serves: 2 people
Hands-on time: 10 min
Total time: 20 min

This pasta dish is a great way to use up leftover items from the week.  A thick pasta (penne or fusilli work great) plus a ton of veggies and some protein are all it takes.  The ingredients are very flexible, and I’ve never had a bad batch!

Ingredients

  • 1/2 lb thick pasta such as penne or fusilli (gluten free preferred)
  • 1 C of onions, peppers, shallots, fennel, cabbage or other fragrant vegetable with a lot of water content
  • 1 C any leftover non-starchy vegetable such as broccoli, green beans, brussels sprouts, asparagus, etc.
  • 1-2 cloves of garlic
  • 1-1/2 C leftover protein
    • meat-based: chicken sausages, meatballs, chicken, steak, pork chops, etc.
    • vegan/vegetarian: cooked chickpeas, tofurkey, etc.
  • 1/2 C white wine or chicken broth (veggie broth if vegetarian/vegan)
  • 1/2 tsp italian seasonings (or herbs de provence)
  • 1/2 Tbsp olive oil
  • parmesan cheese (optional, omit if vegan or dairy-free)

Tools

  • 1-cup dry measuring cup
  • cutting board
  • medium sharp knife
  • large pot for pasta
  • 10″ saute pan
  • large serving bowl
  • large serving spoon

Directions

  1. Fill pot with water, leaving 1″ at the top. Let water come to a boil over high heat while preparing other ingredients. When water comes to a boil cook pasta as directed on package.
  2. Add oil to saute pan and heat to a shimmer over medium heat.
  3. Coarsely chop the first set of veggies and add them to the saute pan. Saute, stirring occasionally,
    until translucent.
  4. Add wine or broth to pan, carefully scraping up any brown bits on the bottom. Turn heat up to medium high and let simmer until reduced by about half.
  5. In the meantime, chop the second set of veggies. Add to saute pan and cover, reduce heat to low, and let simmer for 5 minutes.
  6. When veggies are crisp-tender, add protein and 1/2 C of the pasta water and stir until simmering.
  7. Strain pasta and add to serving bowl. Pour contents from saute pan into serving bowl and give it a good stir.
  8. Serve immediately with parmesan cheese and a side of condiments such as olives, marinated artichoke hearts, or tapenade.

Notes

  • This is a very versatile and forgiving recipe. Use whatever you have on hand.
  • Using greens (spinach, swiss chard, etc) is not recommended because it will become mush if you cook it too long. If using greens for your second set of veggies, increase the amount to 4 cups and reduce the time in step 5 to about 1 minute.
  • Do-ahead tip: As part of a weekly meal plan, put this meal at the end of the week and generate the chopped vegetables on earlier days.  This eliminates most (if not all) of the chopping, and shaves off about 10 minutes of prep and cleanup time combined.

Photos

Photos coming soon. Got any? Send them to us and if we like them we will post them and you will get credit and points!

Mexican Baked Tilapia from Chowhound

Chicken and Arugula Tortilla Wraps

INGREDIENTS

Pan #1

  • 1 Tbsp olive oil
  • 1 – 14 oz can of small dice organic tomatoes
  • 1 Tbsp chopped garlic
  • 12 ounces raw or cooked chicken, cut into small pieces
  • 2-3 cups arugula
  • 2 Tbsp balsamic vinegar
  • 1-2 tsp crushed dried red pepper, or to taste

Pan #2

  • 5-8 GF corn tortillas

DIRECTIONS

  1. In a medium skillet heat olive oil over medium heat. Add tomatoes, chopped garlic and red pepper flakes; sauté 2 minutes.
  2. Add chicken, stir and and cook a couple of 2 minutes. If using raw chicken make sure it is opaque when determining doneness.
  3. Stir in arugula and balsamic vinegar. Reduce heat to low; cook until arugula wilts. Season with salt and pepper if desired and keep warm.
  4. Meanwhile, heat a small skillet (Pan #2) over medium heat. Add tortillas one at a time and heat for about 1 minute per side.
  5. Serve chicken and arugula in tortillas. Add optional toppings such as salsa, chopped olives,
    thinly sliced cabbage, etc.