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”

Fresh Pear with Cinnamon

Fresh Pears With Cinnamon

Dessert! Who doesn’t crave something sweet after a meal? If you said “me” you’re lying (or deluded). Even if you truly don’t crave sweets, you’re missing out on one of the best things life has to offer.

The best, healthiest dessert is a simple pile of whole fruit, whatever’s in season.  In the middle of the winter, pears are perfect because they are still widely available and didn’t have to fly from Peru to North America (very bad for the environment).

  1. Cut a ripe pear into eight wedges
  2. Cut out the seeds and stem.
  3. Sprinkle with cinnamon, then sprinkle with some more cinnamon.
  4. Eat.

The. Best. Ever.

Photo of pear with cinnamon

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

Easy No-Cook Oatmeal

Serves: 1
Hands-on time: 5 minutes
Total time: 1 hour

Also called “muesli” in many parts of Europe, you don’t need to soak this no-cook oatmeal overnight. A good one-hour soak in the morning will do the trick. Make it while you’re waiting for your coffee and by the time you get out of the shower it’ll be ready to go.

Ingredients

1/3 C gluten free oats
1 T chia seeds
1/2 C coconut water
2 T plain fat-free Greek yogurt
1/2 small banana
1/4 C small frozen sweet fruit such as raspberries or blueberries
1 T chopped walnuts

Directions

  1. Soak chia seeds in coconut water for a few minutes until the mixture begins to gel. (This step is optional but I find it works better for the short soak version.)
  2. Add oats and yogurt and stir well.
  3. Chop banana and put on top. Don’t stir.
  4. Add frozen fruit, then sprinkle with nuts. Don’t stir.
  5. Place in the frig for an hour (less is OK but an hour or so is best).
  6. Mix and eat!

Tips and Time Savers

  • If you don’t like it cold, stick it in the microwave for about 30 seconds, then restir. It will be nice and warm.
  • It’s fine to not soak the chia seeds first, but you will get a slightly different texture.
  • Yes, you can make these the night before if that works better for you. Many people (including myself) prefer the shorter soak time because of the taste and texture of the slightly firmer oat.
  • You can omit the yogurt (oh but why?!) and use a nut milk instead.

Notes

No need to add any kind of sweetener. The frozen fruit will make it plenty sweet enough.

Nutrition

Coming soon!

Photos

Photo of no-cook oatmeal

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!