Category Archives: What’s for Dinner?

November 1, 2022 · 3:14 pm

Cheesy Enchilada Stuffed Peppers

INGREDIENTS: (serves 4)

4 each Bell Peppers (10.5 oz approx)

1 lb Ground Beef, (95-97%) uncooked

1 1/2 cups Riced Cauliflower, cooked from frozen

1 Tbs Taco Seasoning

2 Tbs Salsa

1/2 cup Diced green chilies

1/4 cup Enchilada Sauce

2 cups Mexican Cheese, reduced fat

DIRECTIONS:

Preheat oven to 350 degrees.

Line a baking sheet with foil and set aside.

In a medium skillet, heat ground beef over medium high heat, crumbling as you cook. Stir in the taco seasoning and stir until well coated. When beef if almost cooked through, stir in the green chilies, salsa, cooked cauliflower rice and enchilada sauce.

Turn off the heat and set aside.

Cut the top off each pepper and hollow out the inside; removing ribs and seeds. Place each pepper on the baking sheet.

To stuff each pepper, start with several spoonfuls of beef, then half portion of cheese, then fill nearly to the top with beef. Top with another 1/2 portion cheese (depending on the size of the pepper 1/4 cup cheese should be enough. Use whatever covers the top to your liking), and place the top back on the pepper. Repeat with remaining peppers.

Bake for 30-40 minutes or until peppers are tender and cheese is melted.

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Filed under Comfort Cuisine, Fall/Winter Favorites, Healthy Lunches, Party Picks, What's for Dinner?

November 1, 2022 · 2:12 pm

Waffled Tuna Melt

INGREDIENTS: (Serves 4)

1/4 tsp Black Pepper, ground

18 oz. Canned Tuna, packed in water

2 cups Celery, minced

3 ea Eggs, large

1/2 cup Cream Cheese, low-fat. at room temperature

1/4 cup Cheddar Cheese, reduced fat

6 cups Romaine lettuce, cut into 1/4-inch strips

1/2 tsp Salt

8 ea Scallions

Cooking spray

DIRECTIONS:

Drain the tuna from its water.

In a mixing bowl, combine the cream cheese and eggs with a whisk and mix until thoroughly combined.

Combine the tuna with the egg-cream cheese mix and stir in the celery, scallions, salt, pepper and cheese.

Preheat a waffle iron and spray both sides with cooking spray.

Put an adeaquate amount of the tuna mix on your waffle iron (the amount may vary depending on the waffle iron’s size), and cook until golden brown for about 15 minutes.

Once done remove the tuna waffles from the waffle iron and place on a wire rack.

Repeat until the mixture is used up.

Combine the lettuce with the ranch dressing and divide evenly onto the four plates. Top each plate with an equal number of tuna waffles.

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Filed under Fall/Winter Favorites, Fish Favorites, Healthy Lunches, Summer Favorites, What's for Dinner?

October 13, 2022 · 2:36 pm

Grilled Chicken Power Bowl with Green Goddess Dressing

INGREDIENTS: (Serves 4)

1 1/2 lbs Chicken Breasts, boneless and skinless

1 cup Broccoli, riced

8 each Cherry Tomatoes, halved

1 cup Fresh Basil

1 clove Garlic

1 cup Kabocha Squash, riced or cubed

4 tbs Lemon Juice

1/2 cup Greek Yogurt, low-fat and plain

1/4 tsp Pepper

1/4 cup Pumpkin Seeds

4 each Radished, sliced thi

1 cup Red Cabbage, shredded

1/4 tsp Salt

1 cup Yellow Summer Squash, riced

1 cup Zucchini, riced

DIRECTIONS:

Preheat grill or oven to 350 degrees.

Season chicken with salt and pepper.

Grill or roast chicken about 10-12 minutes until it reaches an internal temperature of 165 degrees. When done, remove from the oven and set aside to rest, about 5 minutes. Cut into bite-sized pieces and keep warm.

While chicken rests, steam kabacha squash, zucchini, yellow summer squash, and broccoli in a covered microwave-proof bowl about 5 minutes until tender.

For the dressing, combine the yogurt, basil, garlic, lemon juice, and remaining salt and pepper in a blender and puree until smooth.

To serve, place an equal amount of the veggie mixture into four individual serving bowls. Add an equal amount of cherry tomatoes, radishes, and shredded cabbage to each bowl along with a quarter of the chicken and one tablespoon of pumpkin seeds. Drizzle dressing on top and serve.


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Filed under Fall/Winter Favorites, For the Grill, Healthy Lunches, Inspiralized, Sauces, Sensational Salads, Summer Favorites, What's for Dinner?

October 13, 2022 · 2:12 pm

Salmon with Cauliflower Tabbouleh

INGREDIENTS:

1/4 tsp Black Pepper, ground (divided)

4 cups Cauliflower Rice, Cooked

1 cup Cucumber, diced

2 cloves Garlic, minced

4 Tbs Lemon Juice

1 cup Italian Parsley, chopped

1/4 tsp Salt, divided

1 1/2 lbs Sockeye Salmon

1 cup Tomatoes, diced

DIRECTIONS:

Combine the cauliflower rice, parsley, tomatoes, cucumber, garlic, lemon juice, and 1/8 teaspoon of both salt and pepper; toss well. Refrigerate until ready to serve.

Preheat oven to 425 degrees.

Line a sheet pan with parchment paper or foil. Spray with non-stick cooking spray.

Season salmon with 1/4 teaspoon of salt and pepper. Place in a single layer on the sheet pan.

Place the sheet pan in the oven and cook about 8 to 9 minutes or until salmon reaches an internal temperature of 140 degrees or to desired consistency.

For one portion, serve 5 oz. of cooked salmon with a quarter of the cauliflower tabbouleh.

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Filed under Fish Favorites, Sensational Salads, Summer Favorites, What's for Dinner?

October 11, 2022 · 11:34 am

Taco Spaghetti Squash Nests

INGREDIENTS: (4 servings)

2 Tbs Cilantro, chopped

4 ea Eggs

1 Tbs Olive Oil, extra virgin

2 cups Green Pepper, finely diced

1 lb Ground Turkey, 99% lean

1 tsp Lime juice

3/4 cup Parmesan Cheese, reduced fat

1/2 cup Mozzarella Cheese, reduced-fat shredded

1/2 tsp Salt

1 ea Spaghetti Squash

1 1/2 tsp Taco Seasoning

DIRECTIONS:

Cut the spaghetti squash in half lenthwise and scooop out the seeds. Bake spaghetti squash halves with cut side down on a sheet pan at 400 degrees for 30 minutes, until the flesh of the squash can be shredded with a fork.

Remove the squash from the oven, allow to cool, and shred the flesh with a fork into a bowl. Measure out 4 cups, savng any leftovers for another meal.

Combine the spaghetti squash with the salt, parmesan and eggs; mix well.

Fill 12 indentions of a silicone muffin pan or muffin pan lined with parchment baking cups with spaghetti squash mixture, leaving a well in the center of each for the filling.

Bake the spaghetti squash nets at 400 degrees for 12 minutes until they begin to brown.

In a non-stick skillet, cook the diced pepper in oil for about 2 minutes.

Add the turkey, taco seasonings, and lime juice; cook for about 2 minutes.

Mix in the cilantro, and fill each nest with an equal amount of the turkey mixture.

Top with cheese, and bake at 425 for 8 minutes.

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Filed under Fall/Winter Favorites, Holiday Menus, Party Picks, Starters, What's for Dinner?

October 7, 2022 · 3:25 pm

Coconut Fish Curry

INGREDIENTS: (4 servings)

2 cups Button Mushrooms, sliced

2 cups Light Coconut Milk, canned

1 1/2 Tbs Fish Sauce (Thai fish sauce preferred)

2 tsp Lime juice

2 cups Mung Bean Sprouts

1 Lb Shrimp, small, deveined and peeled

2 cups Red Bell Peppers, diced

1 Tbs Thai Red Curry Paste

3/4 tsp Salt

1 cup Basil Leaves (Thai if possible)

1 Lb Tilapia, largely diced

DIRECTIONS:

In a large sauce pan, combine the coconut milk with the Thai red curry paste and fish sauce, and bring to a boil.

Add the mushrooms and the red peppers and simmer for about 3 minutes

Season the shrimp and fish with salt, add to the simmering coconut mild, and simmer very gently for 2 to 4 minutes.

Add the mung bean sprouts, basil and lime juice and return to a very breif boil to heat through.

Divide into 4 equal sized potions (about 2 1/2 cups per serving)

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Filed under Asian Cuisine, Comfort Cuisine, Fall/Winter Favorites, Fish Favorites, Healthy Lunches, What's for Dinner?

September 27, 2022 · 12:11 pm

Greek Style Chicken Bowl

INGREDIENTS:

4 tsp Olive Oil, extra virgin

4 tbs Feta, reduced-fat

1 tbs Oregano, minced (or 1 tsp dried)

2 cloves Garlic, minced

4 tbs Lemon, juiced

2 cups Lettuce, washed and torn

2 cups Cauliflower, riced

1 cup Roma Tomatoes, diced

1 1/2 lbs Rotisserie Chicken Breast, Skin-removed and chopped

2 cups Zucchini, riced

DIRECTIONS:

1. Combine and cook riced cauliflower and zucchini in microwave or steamer, about 6 to 8 minutes unil tender.

2. Combine the garlic, oregano, lemon juice, oil and feta to make the dressing.

3. To serve, neatly arrange a 1/2 cup of lettuce, one cup of riced cauliflower and zucchini, a 1/4 cup of tomatoes, and 6 ounces of chicken in a bowl. Drizzle 1 1/2 tablespoons of the dressing over the top and serve.

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Filed under Chicken Dishes, Healthy Lunches, Inspiralized, Summer Favorites, What's for Dinner?

July 25, 2022 · 10:59 pm

Chicken Kohlrabi Noodle Soup

INGREDIENTS:

1 1/4 lbs. Chicken Breasts, boneless, skinless, cut into thin slices

2 cups Chicken Broth

1 tsp. Chili Oil

4 each Eggs

1/2 cup Fresh Basil, torn into pieces

2 each Green Onions, cut into 1/4-inch rings

2 1/2 lbs. Kohlrabi

1/4 tsp. Red Pepper Flakes

2 tbs. Reduced Sodium Soy Sauce, divided

2 tbs. Sesame Seeds, toasted

DIRECTIONS:

Place eggs into a small sauce pan and cover with an inch of water. Bring water to a boil, and simmer gently for 6 minutes. Once cooked, place eggs in an ice cold water and allow to cool for 10 minutes. Carefully peel the eggs and place them into a small, re-sealable bag. Add 2 tablespoons soy sauce and gently push out as much air as possible from the bag. Seal and allow eggs to marinade for one hour.

Combine chicken slices with one tablespoon of soy sauce and allow to marinate for 30 to 60 minutes.

Meanwhile, peel the kohlrabi and cut or slice it with a “spiralizer”, vegetable peeler, or mandoline to make long “noodles” (for 4 servings, you should get about 6 cups kohlrabi “noodles”). Set aside.

Bring the chicken broth to a boil in a large soup pot. Add the crushed red pepper flakes, kohlrabi “noodles”, and chicken. Simmer until tender, about 3 to 5 minutes.

Stir in the basil leaves and green onions.

Remove the eggs from the soy marinade and cut in half. Arrange an equal amount of kohlrabi noodles and chicken into four soup bowls, and carefully pour an equal amount of broth over top. Garnish with 2 half eggs, 1/2 tablespoon of sesame seeds, and 1/4 teaspoon of chili oil per bowl.

Tip: Zucchini or radish “noodles” may be used in place of kohlrabi.

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Filed under Asian Cuisine, Chicken Dishes, Fall/Winter Favorites, Healthy Lunches, Super Soups, What's for Dinner?

July 19, 2022 · 11:08 pm

Bruschetta Grilled Chicken

INGREDIENTS:

2 Tbs. Balsamic Vinegar

1/4 tsp. Black Pepper, ground

2 lbs. Chicken Breasts, boneless, skinless

A/N Cooking Spray

4 tsp. Olive Oil, extra virgin

1 cup Fresh Basil, chopped

2 cloves Garlic, minced

1/4 tsp. Salt

10 med. Tomatoes, vine-ripe, cores removed

DIRECTIONS:

  1. Pre-heat grill or grill pan

2. Spray tomatoes with nonstick cooking spray and season with salt and pepper.

3. Grill tomatoes on all sides until slightly charred. Remove and allow to cool completely.

4. Roughly chop or slice tomatoes in quarters. Add garlic, balsamic vinegar, basil and oil.

5. Set aside to marinade.

6. Meanwhile, season chicken with salt and black pepper.

7. Spray chicken on both sides with nonstick cooking spray. Grill chicken breasts on both sides about 4 and 5 minute or until internal temperature reaches 165 degrees F. Once cooked, remove and set aside to rest about 5 minutes.

8. For 1 portion, plate 6 ounces cooked chicken breast with a quarter of the tomatoes and about one tablespoon of the balsamic vinegar mixture from the bruscetta.

9. Tip: Alternatively, you can prepare this recipe in the oven. Preheat oven to 500 degrees F. Place lightly sprayed tomatoes on a sheet pan, and cook about 2 to 3 munites until charred. Lower oven to 375 degrees F, and place lightly sprayed chicken on a sheet pan, Cook for 20 to 25 minutes until intrnal temperature reaches 165 degrees F.

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Filed under Chicken Dishes, For the Grill, Summer Favorites, What's for Dinner?

July 11, 2022 · 9:55 pm

Stir-Fried Eggplant with Basil and Chiles

INGREDIENTS:

2 each Red Chiles (Cayenne, Fresno or Jalapeno)

1 Tbs Honey

tt Pinch of Salt

3 md Japanese or Chinese Eggplants (about 12 oz total)

3 Tbs Olive Oil, extra-virgin divided

1/4 lb Ground Pork, Chicken, Tempeh Crumbles or Crumbled Tofu

3 cloves Garlic, thinly sliced

1 tsp Sesame Seeds, toasted

1/2 cup Basil Leaves, plus more for serving

2 Tbs Rice Vinegar, unseasoned

2 tsp Tamari or Soy Sauce

DIRECTIONS:

Finely chop chiles and toss in a small bowl with honey and salt. Let sit until ready to use.

Slice eggplants crosswise into 3″ pieces, then quarter lengthwise. Heat 2 Tbs. oil in a large nonstick skillet over medium-high until shimmering. Cook eggplant, tossing occassionally, until browned and crisp-tender, about 6-8 minutes. Transfer to a plate.

Heat remaining 1 Tbs. oil in the same skillet. Cook pork, breaking into small pieces, until browned, about 2 minutes. Add garlic and sesame seeds and cook, tossing, until very fragrant, about 1 minute. Add 1/2 cup basil leaves and toss until wilted, 2-3 minutes.

Stir vinegar and tamari into chile mixture. Return eggplant to skillet and add half of sauce. Cook, tossing often, until eggplant is tender, 1-2 minutes more. Season with salt if needed.

Transfer eggplant stir-fry to a plate and drizzle with remaining sauce. Top with more basil.

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Filed under Asian Cuisine, International Inspirations, Summer Favorites, What's for Dinner?