As soon as I get a chance to post my photos of the actual food, I will. Hopefully by this weekend. We are using a pot roast slow cooker sauce to make stew. The main difference is using cut up beef instead of the whole slab that you then have to slice before serving. I like the stew better because the meat takes on more of the flavor of the sauce.
This recipe came from AllRecipes but I modified it to use toasted whole grain bread instead of untoasted white bread, less fat, and smaller amount of scallops. I also added spinach because, well, I like spinach. Spinach goes great with garlic and it seemed like a good match (it was!). As usual I also “fixed” the prep time to include chopping and thawing, etc.
When served with steamed veggies this is a hearty but healthy complete meal that can still be made in less than 30 minutes.
I adapted this skillet lasagna recipe from Cooking Light magazine to turn it into a healthier version of this great comfort food. Don’t let the tofu scare you, it’s the texture that counts and the creaminess of it more than makes up for the lack of ricotta cheese. It takes on the flavor of the sauce so well your kids may not even notice (one can always hope anyway)!
Yes that is a pickle. When I was growing up we always had pickles with our Eye-talian spaghetti. I can’t shake it. I also need to learn how to take better pictures at night. 🙂
Serves: 2 people + leftovers
Hands-on time: 30 min
Total time: 45 min
I adapted this recipe for pasta with roasted vegetables from a similar one I found on the Forks Over Knives website, which uses summer veggies. Since it’s winter I wanted to use winter veggies, so I swapped out the zucchini and eggplant for brussels sprouts and carrots. Their recipe doesn’t use any oil, but I like the texture of pasta better when it has a little oil on it. Gluten-free pasta in particular tastes a bit pasty without oil. I also reduced the quantity to serve 2 people, so you’ll want to increase it if you have more mouths to feed. Continue reading “Pasta with Roasted Vegetables”
Serves: 8 people
Hands-on time: 30 min
Total time: 40 min
This recipe is a mashup of two recipes I found online. One was regular clam chowder but made with coconut milk, and the other was regular salmon chowder with creamed corn. They both sounded awesome so I made a mix of the two recipes and changed the onions into leeks because I had some in my refrigerator and wanted to use them up. I also had homemade seafood stock in my freezer, but a good quality pre-packaged seafood stock will do just fine. Also, I wasn’t a huge fan of the lemony undertones so I’d probably omit the lemon next time, but if you like your chowder lemony go ahead and add it. Continue reading “Dairy-Free Salmon & Corn Chowder”