I found the original recipe for this Turkey and Potato Curry on the web years ago but I have long since lost track of where I found it. My notes show that I made several modifications to make it easier to throw together, and a little bit healthier by substituting a few ingredients I didn’t care for.
Serves: 4-6 people
Hands-on time: 40 min
Total time: 45 min Continue reading “Turkey & Potato Curry”
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”
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”
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”
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
Pan #1
Pan #2
DIRECTIONS