I adapted this skillet lasagna recipe from Cooking Light magazine. I like it because it’s comfort food but isn’t packed with calories. You can also use try the suggested substitutions for some of the cheeses shown in the ingredients list.
Serves: 4 (or 2 with leftovers)
Hands on time: 20 minutes
Total time: 30 minutes Continue reading “Skillet Lasagna”
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”
I have some great modifications I’d like to make to this mexican baked tilapia dish, however it’s pretty healthy by itself, even without my simple adjustments (which mostly have to do with reducing effort and fitting into our meal plan model). The most important thing is to get 2 pounds of tilapia instead of 1.5. You don’t really need to increase the rest of the ingredients (but you can if you want). You will need a slightly bigger baking dish to fit the additional fish. The reason for the larger quantity is so you can use the leftover cooked fish in another meal later in the week.
Here are some simple changes you can make to reduce the time required to make this dish. Continue reading “Mexican Baked Tilapia”
https://www.chowhound.com/recipes/mexican-baked-tilapia-31346
This Cobb Salad recipe was adapted from NY Times recipe at https://cooking.nytimes.com/recipes/1018890-cobb-salad. It uses turkey instead of chicken and takes advantage of pre-cooked ingredients to save time in the kitchen. It’s also been cut in half to feed 2 people instead of 4-6. Photo credit NY Times Recipes.
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”
