Archive for the ‘portions’ Category

posted by on healthy, portions, quick

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cheesy shrimp and rice

I made this dish one night after work and surprisingly, it came together quickly. Just make sure to have your ingredients ready! This quick dish serves one but can easily be doubled, just adjust the ingredients to fit the serving size. || Read more

posted by on healthy, portions, quick, side dish, vegetable

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black bean and mango salsa

This black bean + mango salad is a perfect side dish for a protein like chicken or fish or rolled into a burrito but could also be a quick snack on it’s own. I made this side dish with lime chicken. || Read more

posted by on cooking for 2, healthy, portions, quick, vegetable

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I am certain I’ve mentioned before that, believe it or not, my cupboards sometimes end up bare. I’m also sure I’ve brought up the fact that I always have frozen vegetables in my freezer for instances such as this AND at times can be too tired/lazy to cook.

Vegetarian friendly and satisfying sans meat, this isn’t really a recipe but more of an emergency “what can I use” type of situation.  Plus, it makes 3 very hearty servings and all ingredients can be switched out depending on what you have in your kitchen.

Don’t have rice? Try quinoa. Fresh vegetables can be used obviously but sometimes having frozen options works out better for me in cases of emergency such as this week.

Come up with an awesome combo? Let me know, leave a comment below! I would love to know what you guys use. Don’t forget to take pictures too!

Here’s what I had:

  • A cup of white rice in the fridge
  • Frozen broccoli
  • Frozen corn
  • 1 can of black beans
  • Cumin
  • Dried parsley
  • Garlic powder (or use fresh!)
  • Salt and pepper
  • A half of a lemon in the fridge (probably from a bloody mary…)
  • A little bit of olive oil

Here’s what I did:

  1. Heat up a tiny bit of olive oil in a skillet. Throw in your frozen veggies (if you’re using fresh, they won’t take as much time to cook… you want them to be slightly tender).
  2. Put a lid on it and let them thaw out and cook a bit.
  3. Cook your rice (or quinoa) according to package.
  4. Throw in the black beans and your seasonings you like (a dash of cayenne would be good) and mix!
  5. Cover and let them cook another couple of minutes until they’re slightly tender (if you’re using fresh garlic I’d mix it in now). Throw a bit of rice/quinoa in a bowl and top with the veggie mix.

Seriously… the mix of cumin, sea salt and black pepper and the mix of textures with the veggies and rice was perfect! Not bad for a girl with “nothing” in her cupboards, right? YOUR TURN!

posted by on baking, portions

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I pinned this recipe to my food board on Pinterest this weekend. For the first time, I actually got up and started putting this recipe together shortly after I had saved it from Pinterest. It’s a little bit more work, but it’s the best chocolate chip cookie recipe I have tried.

The brown butter, sea salt & good quality dark chocolate are what make these cookies a few steps above the norm. I only had a ¼ cup of dark chocolate chips left so I halved her original recipe and then halved the dough, freezing it for later.

The brown butter part is important. The original post has perfect how-to pictures. I have the worst patience when it comes to browning butter for baking, but trust me. It’s worth it.

Here’s what you’ll need:

  • ½ cup butter (1 stick)
  • ½ cup + 1/8 cup packed brown sugar
  • 1/8 cup white sugar (I just estimated this using my ¼ cup)
  • 1 large egg
  • 1 tsp. vanilla
  • 1 cup + ¾ cup filled a little more than half way
  • ¾ tsp. baking soda
  • ¼ tsp. sea salt
  • Good quality dark chocolate chips
  1. Place the stick of butter in a small saucepan over medium heat. I use a lid, but that’s up to you if you want to cover it or not. Slowly start to melt the butter and let it come to a boil. You are looking for a nice golden brown color and brown bits to form around the edge and at the bottom of the pan.
  2. Once it turns brown, pour the butter into a dish so it stops cooking and can cool for about 5 minutes.
  3. In a separate bowl, place both the brown and white sugars.
  4. Add the brown butter and mix until well combined.
  5. Add the egg & vanilla. Mix well.
  6. In another bowl, mix the flour, baking soda & sea salt together with a whisk.
  7. Slowly add the dry ingredients to the wet. Mix well.
  8. At this point, I halved the dough (since I only had a ¼ cup of chips) placing the rest in a freezer bag with baking instructions written on the outside.
  9. Add the chocolate chips to the dough and mix with your hands or a wooden spoon.
  10. Scoop out onto a parchment lined baking sheet, sprinkle with sea salt and bake at 375 degrees for 9 minutes. Check the cookies around 8 minutes, I flattened the cookies out a bit with a fork and let them bake for the last minute.

Makes about 8 cookies (this whole recipe will make 1.5 dozen approx.)

posted by on cooking for 2, healthy, portions, quick, vegetable

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I won’t say much about this recipe other than my version has a more complex flavor than the normal ground beef and cheddar cheese version that we’re all used to. Also, since I’m pre cooking all the ingredients, it spends less time in the oven, leaving the pepper tender yet crisp. Use what you have in the fridge and your cupboards, as this is a very versatile recipe to keep. If you’re vegetarian, skip the ground turkey.

Makes 3 peppers
What you’ll need

  • 3 bell peppers
  • 1 cup instant rice
  • 1/4 cup chopped white onion
  • 1/2 can of diced tomatoes (no added salt)
  • 1 cup frozen spinach, thawed and slightly drained
  • 1/2 lb. ground turkey
  • crushed and finely chopped garlic
  • 1 tablespoon olive oil
  • dried parsley
  • dried basil
  • parmesan cheese
  • mozzarella cheese
  • sea salt & pepper
  1. Clean and cut the tops of the peppers off. Using a paring knife, carefully remove the seeds and membrane from inside. Rinse again, sprinkle lightly with sea salt and pepper, place in a glass baking dish and set aside.
  2. Cook the cup of rice according to package and set aside.
  3. In a large skillet, cook the onions and turkey until the onions are soft and the turkey is cooked through.
  4. Add thawed spinach, tomatoes, garlic & seasonings. Mix well.
  5. Add the cooked rice and freshly shredded parm. Mix well.
  6. Stuff the peppers as full as you can. You should have enough mix for 3 medium-large sized peppers.
  7. Sprinkle with mozzarella cheese and bake in a 375 degree oven just until the cheese has melted (10-15 minutes).

posted by on cooking for 2, healthy, portions, quick

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Life is finally starting to mellow out a bit now that I’m getting a little more settled in my new job and the weather is finally turning from the crazy desert heat. Perfect timing to get back on track with my cooking and getting back to going mainly vegetarian.

A much needed trip to the grocery store and I was set. This one is a new favorite from “Healthy Cooking For Two (Or Just You)” by Frances Price, RD from Rodale (I couldn’t find this recipe book on their website – it was published in 1995 but you can find it on Amazon to purchase).

Fettuccine with Spinach & Feta – serves 2
What you’ll need: 

  • 8 cups spinach leaves, loosely packed  (I’d recommend thawing out chopped frozen spinach instead)
  • 1 green onion
  • 2/3 cup crumbled feta cheese
  • 1 tbsp. olive oil
  • 1 tbsp. lemon juice
  • ½ tsp. dried dill weed
  • Pepper to taste
  • 4 oz. fettuccine
  1. Feta, olive oil, green onion, lemon juice, dill weed & pepper mix

    If you’re using fresh spinach, remove stems, rinse well, roughly chop & set aside.

  2. Thinly slice the green onion and place in a medium mixing bowl.
  3. Add the feta, oil, lemon juice, dill & pepper.
  4. Cook the fettuccine according to the directions. *don’t need any salt with the feta cheese*
  5. For the last 30 seconds of cooking, stir in the spinach and push under the water to wilt it.
  6. Drain the pasta and spinach and add to the bowl with the cheese and oil. Mix well and serve!

per serving: 449 calories, 18.7 g. protein, 49.8 g. carbs, 3.1 g. dietary fiber

Breakfast burrito

Jun
2012
26

posted by on cooking for 2, healthy, leftovers, portions, quick

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Won’t say too much about this one except it goes back to my thoughts on using what you already have in your refrigerator to come up with a quick and delicious dish!

What you’ll need – makes 2 burritos:

  • 4 eggs, beaten
  • Splash of milk
  • ¼ cup shredded cheese (whatever you have)
  • 1 tablespoon olive oil or butter
  • Green onion, cleaned and chopped
  • Meat (optional – I used leftover slices of smoked turkey I had in the fridge – left over ground beef or sausage would be great too!)
  • Frozen spinach, thawed and drained
  • Paprika
  • Garlic
  • Onion powder
  • Lemon pepper
  • Salt & Pepper

**if you decide to use harder veggies like onions or green peppers, sprinkle with salt & saute them until soft first)**

  1. Beat the eggs and milk together. Add the green onion and seasonings. Set aside.
  2. In a skillet, heat the olive oil over medium heat until warm.
  3. Add the spinach and chopped up turkey and cook until hot.
  4. Pour the egg mix in and let sit until the egg starts to cook up around the edges.
  5. Start scrambling/mixing everything together and leave it alone for 2 or 3 min.
  6. Sprinkle the cheese on top and mix until the eggs are fully cooked.
  7. Serve on warmed up whole wheat tortillas.  
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