Archive for the ‘quick’ Category

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

posted by on cooking for 2, quick

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Believe it or not, Sriracha is fairly new to me (take a few minutes to let the shock pass). I’ve been experimenting more with it and found this asian glazed drumstick recipe on Pinterest via Skinnytaste. Honestly it looked so good I didn’t really care what the calorie count was, I had to make it!

I didn’t end up making the full recipe because I only had a pack of 5 drumsticks but I still followed the original recipe excluding a couple things I didn’t have in my kitchen.

Start to finish, this recipe comes together quicker than I thought it would and is pretty versatile no matter what cut of chicken you have or what’s on sale.

Here’s what you’ll need:

  • 5-8 medium chicken drumsticks, skin removed
  • olive oil spray
  • 1 cup water
  • 1 tbsp Sriracha hot sauce
  • 1/2 cup balsamic vinegar
  • 1/2 cup soy sauce
  • 4 tsp agave nectar (I used sugar)
  • 3 cloves garlic, crushed
  • 1 tsp ginger, grated (I used ground ginger instead, just a few shakes)
  • 2 tbsp chives or scallions, chopped (I omitted this)
  • 1 tsp sesame seeds (I omitted this)
  1. Spray olive oil in a large skillet set to high heat.
  2. Brown the drumsticks for 3-4 minutes until they are nice and golden brown.
  3. In a bowl, mix the water, balsamic, soy sauce, sugar, garlic, ginger & hot sauce.
  4. Pour mix over the browned drumsticks.
  5. Cook on high until liquid comes to a boil. Reduce heat to low and simmer covered for about 20 minutes.
  6. Uncover and turn the heat to high to reduce/thicken the sauce (about 8-10 minutes) until it becomes a thick glaze (make sure to turn the chicken frequently).
  7. Pour glaze over chicken & top with chives and sesame seeds.

 

posted by on baking, homemade, quick

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This recipe is not mine but I’m really excited to share it with those of you who choose to or demand a gluten free lifestyle. Peanut butter cookies are a favorite and this recipe from Miss Kait is just what the world needed!

What you’ll need:

  • 1 cup sugar
  • 1 cup creamy peanut butter
  • 1 teaspoon baking powder
  • 1 teaspoon honey
  • 1 egg
    that’s it…really


Mix all ingredients together – her recipe says to roll into balls but it looked like such a mess. I just spooned the dough onto my cookie sheet and flattened with a criss-cross pattern with a fork and sprinkled some sugar on top before baking.
Bake at 350 degrees for about 10 minutes.

original recipe found here (check out the rest of her blog too – she has some really amazing stuff to share!)

posted by on cooking, leftovers, quick, vegetable

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Pinterest, Pinterest, Pinterest. Found this gem on you know what. Really have no other words than it was so good, what was to be leftovers ended up being a second helping! Thanks to the Buns In My Oven blog for sharing the recipe.
*my version ended up being vegetarian friendly because I only had vegan bouillon instead of chicken broth – it was just as good, if not better!*

What you’ll need:

  • 1 tablespoon olive oil
  • 1 cup rice (I used regular instant rice)
  • 2 cups broth (I used Rapunzel brand Vegan Vegetable Bouillon – No Salt)
  • 2 tablespoons butter
  • 1 medium zucchini, grated (wash and leave the peel on!)
  • 1 cup shredded cheddar cheese (I finely shredded it so it would melt fully)
  • ½ teaspoon garlic powder (I used a dash of garlic salt & skipped the salt below)
  • salt and pepper to your liking
  • splash of milk, if needed (mine didn’t need it)
  1. Heat the olive oil in a medium sauce pan over medium heat.
  2. Add rice and stir to coat. Toast, stirring it often. Mine didn’t really turn golden like her recipe calls for (perhaps I was just impatient).
  3. Pour in the broth & bring to a boil. Turn the heat to low, cover and let simmer.
  4. Cook for about 15 minutes or until the rice has soaked up most of the liquid.
  5. Remove from heat and add in the butter, zucchini, cheese & garlic. Stir until cheese is melted and everything is mixed well.
  6. Add salt & pepper to taste and milk if needed (again, I didn’t need the milk).

Zucchini

Jul
2012
17

posted by on cooking, Grilling, healthy, quick, side dish, vegetable

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Zucchini is everywhere this time of year & I love it! It’s pretty versatile (banana bread, soufflés, cake mixes…) but I prefer it one of two ways: raw or grilled with a marinade.

Here’s a simple marinade that’s great for grilling up zucchini (also, works well in the oven at about 450 degrees if you don’t have a grill/grill plate).

What you’ll need:

  • 4 zucchini’s (I try to get organic), washed well and ends chopped off (leave the skin on!)
  • Olive oil
  • Lemon pepper
  • Garlic salt
  • Basil
  1. Slice the zuc’s in half, then each half into thirds, longways.
  2. Place in any kind of container (I use a bread baking pan) and be generous with the olive oil and seasonings (get creative! a pinch of cayenne, oregano, Greek’s…).
  3. Let marinade before grilling for a few minutes.
  4. Grill skin side down until you see grill marks and zuc’s are softened.
  5. *if you’re baking, bake at 450 degrees for 8-10 minutes on a cookie sheet or until light brown and crispy on the outside. You may have to use your broiler.*

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.  

Turkey Sliders

Jun
2012
25

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

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I love sliders! I use this recipe as an opportunity to try different ingredients and use up whatever I have in my fridge/freezer. Also, another great recipe when you’re cooking for 2! Feel free to experiment and see what combos you can come up with on your own. (makes 4 sliders)

Here’s what you’ll need:

  • ½ lb. ground meat (I used turkey this time)
  • frozen spinach, thawed & drained
  • italian bread crumbs
  • seasonings like basil, garlic, onion, paprika, cumin, salt & pepper, lemon pepper (to your taste and liking)
  • provolone cheese
  • mini buns (I cheated & bought mini rolls from the freezer section)
  • mixed greens
  1. Mix up the ground meat, spinach & seasonings lightly with your hands until well mixed. Add the thawed spinach and combine until incorporated with the meat.
  2. Sprinkle the meat with bread crumbs (I add just enough to make sure the meat holds together).
  3. I place them in the freezer on a plastic cutting board until a bit firm (this is totally optional – I find that the sliders cook up better if they have a chill on them).
  4. Heat a tablespoon into a pan, add the sliders and leave alone until well browned.
  5. Flip over, let them brown up on the other side, add your cheese and let it melt.
  6. Top with mixed greens, serve & enjoy!

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