Continue reading “Lemon-Garlic Pork and Broccoli Bulgur Bowl”
Category: Healthy Comfort Food
Healthier French Fries
I love both regular french fries and sweet potato fries, so I created this recipe for healthier french fries to make both at the same time without deep frying.
I used my Breville Oven which has an air fryer, but if you don’t have an air fryer you can use a roasting pan with a wire rack in it. Convection heat is best because it gives the fries more even crispness.
The trick is to start at a lower heat to cook the potatoes, then end on a higher heat to crisp up the outside. Continue reading “Healthier French Fries”
Roasted Chicken Thighs
When you roast chicken thighs with the bone in and skin on the result is a much more flavorful meal. This recipe calls for adobo seasoning and pico de gallo so it has a Spanish flavor, but using different combination of seasonings and toppings you can achieve a wide variety of flavors.
5-Minute Power Breakfast
I’ve been making coffee cup eggs for years but I recently decided to amp it up with some spinach. That way I could start getting my daily servings of veggies right from the get-go. Plus all that protein keeps me full until my mid-morning snack 3 hours later.
A Healthier Skillet Lasagna
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. 🙂
Pasta with Roasted Vegetables
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”