You can have this easy and healthy Skillet Chicken and Veggies on your plate in under 30 minutes! I made a very simple BBQ sauce with tomato sauce, soy sauce, and a few other ingredients you likely have on hand in your fridge and pantry. The star ingredient that gives the dish its smokiness is liquid smoke, but if you don't have that, you could substitute it with some chipotle powder or smoked paprika. Serve it straight up for a low-carb meal, or over rice.
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Slash the fat and calories with my lighter version of Chicken and Broccoli Alfredo Pasta! In this recipe I’ll show you how to whip up a quick and easy light Alfredo sauce made with skim milk to pour on top of roasted chicken breast, a large serving of broccoli, and a modest portion of cheese-filled tortellini.
Chili is the answer to so many questions: Planning a game-day bash? Cooking an informal dinner for a large group? Need an easy one-pot weeknight meal?
There are tons of chili variations, but my favorite is a classic chili with meat and beans in a spicy tomato sauce. This one is my go-to chili recipe, made with lean ground turkey (or ground beef), kidney beans, pinto beans, tomatoes, peppers, onions, garlic, jalapeno, and the perfect blend of spices. I love serving chili buffet-style. Set out some bowls with shredded cheddar cheese, low fat sour cream, chopped fresh cilantro, sliced avocado, sliced olives, chopped green onions, and corn tortillas, and everyone can load up their chili with their favorite toppings. A friend of mine recently went to Philly for cheese steaks, and it got me thinking, how can I recreate those flavors at home in a healthy meal? I came up with this recipe for Philly Cheese Steak Meatloaf, and I think I might eat it every day for the next week, it’s so good! I’ve added sautéed onions and green bell peppers to the meat, and topped the meatloaf with Provolone cheese, which gets browned and bubbly under the broiler in the last few minutes of cooking. If you love cheese steak, you’ll want to give this one a try.
Swedish Meatballs are flavored with warm spices and smothered in a creamy, beefy sauce. My lightened-up recipe uses lean ground turkey instead of beef/pork, a small amount of whole wheat breadcrumbs in place of white bread slices soaked in milk, and fat-free beef broth mixed with low-fat cream cheese instead of heavy cream to make the sauce. I really encourage you to try this healthier version because you still get the same nutty flavor from the meatballs and an identical creaminess to the sauce, without the extra fat and calories. Enjoy!
You can find some version of fried chicken tenders on almost any restaurant appetizer menu. Recreate the restaurant favorite at home with this recipe for crispy oven-fried chicken tenders tossed in a sweet and spicy honey chipotle sauce! I like to make a big batch of these and freeze them so that I can just reheat when I want a quick meal.
For most of us, vacation is over (sad face) and we have to get ourselves back into the routine of regular weeknight cooking. To ease the transition back to work/school, my first recipe of 2016 is a really simple, one-pot dinner that you can prepare in just 15 minutes.
All the flavor of Buffalo chicken wings is packed into this irresistible, healthy salad, filled with tomatoes, celery, carrots, cucumber, corn, red kidney beans, and cheese.
Brisket is so easy to prepare – if you do it right. The keys to success are to cook it at a low temperature, for many, many hours, and to keep the meat tightly covered so that it doesn’t dry out. If brisket is not cooked long enough, the tough connective tissues found throughout the meat will not break down and the result will be dry, chewy brisket. That’s why I always use my crockpot to prepare this meal; it’s a foolproof way to yield fork tender, flavorful, juicy brisket every single time. When I made my very first brisket, I looked at a ton of recipes trying to decide what ingredients I wanted to use to flavor the meat and create the sauce. This recipe is what I came up with, and it’s the same one I use every year. I love this recipe because it’s both sweet and savory. The cooking liquid turns into the most delicious glaze, so when you slice the meat, make sure to drag each piece through the sauce. For Hanukkah, I’ll serve it with potato latkes and green beans, and it’s the perfect holiday meal.
Chicken Pot Pie Casserole is an easy, no-fuss, comforting meal. It’s especially perfect for the week after Thanksgiving because you can use the leftovers that you already have on hand for this recipe. Substitute the chicken with your leftover turkey; replace the diced potatoes with the sweet potatoes or mashed potatoes you served as your side dish; and swap out the mixed vegetables with your green bean casserole, or with any other vegetables that were on your Thanksgiving table. (*Note: If you do use leftover turkey and potatoes, you can reduce the cooking time from 1 hour down to 20 minutes). And for those of you who are tired of eating Thanksgiving leftovers, prepare this recipe as is!
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