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Healthy Chicken & Broccoli
Here is another healthy dinner for you to make. I have made chicken and broccoli before but this version is a bit quicker and healthier. I used frozen broccoli instead of fresh- you can use either one. I happen not to find fresh broccoli so I used the frozen.
I drizzled a bit of oil on the broccoli and roasted it to get rid of excess moisture.
In the meantime I mixed up a quick sauce and instead of my usual chicken thighs, I used chicken breast. I sliced the breast pieces really thin and marinated them. Obviously chicken breast has less fat and is healthier than thighs. Personally I prefer the taste of dark meat but to be healthy- I used the breast.
Overall the dish was delicious and I served it with brown rice- enjoy!!!
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Asian Meatballs
This is the first recipe in a series of super healthy dishes I have been making for myself and my family. Everyone is currently on the healthy bandwagon- I decided to join in as well. In my case, it would be a ‘healthier’ bandwagon.
As some of you may know, I already cook extremely healthy. I decided to take it to another level.
My daughter’s friend was over and she had been asking for me meatballs for a while now. I have made many different kinds of meatballs but never Asian ones. So, I decided to give them a try. I still stuck with marinara sauce as the usual ones are served with sweet and sour sauce- which is not very healthy.
I added a mixture of garlic, ginger, green onions, oyster sauce, sesame oil, etc. The flavor was amazing and best of all the girls loved the meatballs. I served it with sauteed bok choy and brown rice pasta.
Super tasty and super healthy….
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Cherry and Walnut Couscous Served with Lamb Chops
This is one of those meals that look really complicated but are super easy to make. One of the things I did with this particular dish- I bought the lamb chops frozen and already marinated. I usually never buy prepared proteins but these lamb chops are amazing and they are from my favorite store- Trader Joes.
I always have some on hand in the freezer. They are great to take out when you don’t have any plans for dinner and don’t have a lot of time. I served the chops with couscous. I always have whole-wheat couscous in my pantry. I cooked some with chicken broth and I added walnuts and dried cherries to it. I thought of serving a salad with the meal but then I decided to just add some lemon juice, olive oil and salt to mixed greens and placed them on top of the chops.
The meal was great to look at and best of all- it tasted delicious. The greatest thing about the meal was that it took almost no time to prepare…. definitely make this meal- it will be part of your repertoire.
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Lasagna with Meat Sauce
Now that Christmas and New Year done, what are you planning on cooking through the week for the family? I think a delicious lasagna is a great thing to have ready on the weekend and reheat through the week. This is a great thing to make in advance and feed the whole family. Mostly everyone loves Italian food, especially lasagna- and this one is extremely delicious and very easy to make.
When trying to figure out what to cook- I usually think of Indian or Italian. Those are the two cuisines I make the most.
This lasagna is very simple to make, especially because it doesn’t have any ricotta in it. I have stopped adding a whole lot of cheese in my lasagnas especially after eating in Italy. I never had one with ricotta and now prefer the thinner variety without a whole lot of fuss.
I used turkey meat, my own homemade red sauce and no-bake lasagna noodles. It took me almost now time to put it together. You can also assemble it ahead of time and freeze it. Either way- you can’t go wrong…
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Morel Mushroom Rice Pulao
I never knew morel mushrooms are used in Indian cuisine. I was talking to my Mom about cooking for some friends who are vegetarian and I wanted to make a rice dish with mushrooms. She told me about how many years ago, this rice dish was served at very fancy weddings. Especially since morels are and were very expensive to buy so only the very wealthy could afford to serve them.
I was very surprised to hear that morels are used back home- I usually associate the mushrooms with Italian cuisine. Anyway, she explained to me how the rice dish is made and I replicated it with very good results. I used dried morels and reconstituted them in some hot water. I also managed to find mushroom broth which elevated the flavor factor by many notches.
Overall, it was a delicious dish- especially served with a variety of vegetarian dishes.
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