Category Archives: Dinner

Slimmed Down Cobb Salad

23 Wednesday Apr 2014

Posted by in Dinner, Healthy, Lunch, Salad

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Slimmed Down Cobb Salad

This is my slimmed down version of the classic Cobb Salad.  I swapped the greasy bacon for juicy chicken breasts, and instead of using a heavy cream-based dressing, I use a heart-healthy olive oil-based dressing packed with great flavor.  Cheers to eating deliciously all throughout bathing suit season!

Slimmed Down Cobb Salad
Yield:  2 dinner-sized salads
Time:  40 minutes total

Salads:
1½ small heads of romaine lettuce, coarsely chopped
2 boneless, skinless chicken breasts
4 hard boiled eggs*, cut into quarters
6 small tomatoes, cut into quarters
2 avocados, cut into bite-sized pieces
4 oz. crumbled bleu cheese
1 small bunch fresh chives, diced

Dressing:
¼ cup apple cider vinegar
¼ cup extra virgin olive oil
2 tbsp. canola oil
1 tbsp. Dijon mustard
½ tsp. sugar
1 small shallot, minced
a dash each of salt and freshly cracked pepper

1.  Fill a medium pot halfway with water.  Bring to a boil.  Place raw chicken breasts in boiling water.  Cover and cook for about 15 minutes, until fully cooked through.

2.  In the meantime, divide the lettuce between two plates.  Arrange the eggs, tomatoes and avocados on top of the lettuce.  Sprinkle with crumbled bleu cheese and chives.

3.  Once the chicken is fully cooked, set aside to cool for a few minutes.  (Make the dressing–see step 4–while waiting.)  Once cool enough to handle, slice into strips.  Place chicken strips on top of the prepared salads.

4.  To make the dressing, whisk together all of the dressing ingredients.  Drizzle over the salads and enjoy!

*Note:  Here is my preferred method for hard-boiling eggs:  Place raw eggs in a pot.  Cover with 1-2 inches of cold water.  Place pot on stove, bring the water to a boil.  Reduce heat to low and simmer for one minute.  Remove the pot from the heat.  Cover and let stand, undisturbed, for 10-15 minutes.  Transfer the eggs to an ice-water bath to make them easier to peel later  (immediately chilling the eggs prevents the membrane from adhering to the shell).  Also, it’s easier to peel the eggs if you use eggs that are a week old instead of very fresh eggs.  I have no idea why this is, but it works!

Slimmed Down Cobb SaladSlimmed Down Cobb Salad

 

 

 

 

 

 

 

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Tropical Mahi Mahi with Pineapple Salsa

07 Monday Apr 2014

Posted by in Dinner, Fish, Healthy, Quick and Easy

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Tropical Mahi Mahi with Pineapple Salsa

I recommend playing some Bob Marley while preparing this dinner, to really get you into the island spirit!

Tropical Mahi Mahi with Pineapple Salsa
Yield:  4 servings
Time:  40 minutes total

For mahi mahi:
4 filets of mahi mahi
1 cup pineapple juice
2 tbsp. smoked paprika

For pineapple salsa:
20 oz pineapple chunks, cut into small pieces (or just use the “pineapple tidbits”)
½ of a red onion, finely chopped
½ of a green bell pepper, diced into small pieces
½ of a red or orange bell pepper, diced into small pieces
5 medium tomatoes, diced into small pieces
½ of a jalapeño pepper, diced into very small pieces
1 large handful fresh cilantro, stems removed and coarsely chopped
1 tsp. sugar
1 tbsp. lime juice

For the sour cream-lime sauce:
½ cup low fat sour cream
2 tbsp. lime juice
1 small bunch fresh cilantro, stems removed and coarsely chopped

1.  Drain the pineapple (reserve the juice for the mahi mahi), cut into small pieces, and place in a medium mixing bowl.  Add all remaining ingredients for the salsa.  Toss to mix evenly.  Set aside.

2.  Pour the pineapple juice into a baking dish that is large enough to place all four mahi mahi filets without overlapping.  Place the fish into the dish, partially submerged in the juice.  Sprinkle each filet with roughly ½ of a tablespoon of smoked paprika.  Bake at 375ºF until cooked through, about 17-25 minutes, depending on the thickness of the fish.

3.  In a small mixing bowl, combine the sour cream, lime juice, and cilantro.

4.  Once the fish is fully cooked, serve topped with or alongside the pineapple salsa and sour cream-lime sauce.

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Tropical Mahi Mahi with Pineapple Salsa

Tropical Mahi Mahi with Pineapple Salsa

Tempeh Vegetable Burritos

18 Tuesday Mar 2014

Posted by in Dinner, Healthy, Quick and Easy, Vegan, Vegetarian

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Tempeh Vegetable Burritos

Are you a fan of tempeh?  I’m surprised by how many people have never heard of it.  I may never have discovered it had my mom not experimented with tons of vegan recipes when I was a kid.  Although we don’t follow a strictly vegan diet now, we still cook with many of the goodies we discovered during that phase, with our favorite being tempeh.  Tempeh is an ancient grain that’s made from fermented soybeans.  It’s fairly high in protein (about 16 grams per 3 ounces), while being relatively low cal and low in fat (170 cals and 5 g fat per 3 oz).  It’s great at soaking up flavors such as soy sauce and/or ginger, so I love tossing it into my stir fries to add some lean protein.  Here, I sauté it with veggies and wrap it up in a tortilla for a delicious, guilt-free dinner!  These healthy burritos make for a quick weeknight dinner.

Here’s what tempeh looks like if you’re unfamiliar with it.  It can usually be found in the “health” foods section of major grocery stores (near the soy products).

tempeh veggie burritos 2 Tempeh

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tempeh Vegetable Burritos
Yield:  4 servings
Time:  30 minutes total

1 onion, diced
½ of a jalapeño pepper, diced into small pieces
3 cloves garlic, minced
¼ tsp. salt (I use a hickory smoked salt to add more flavor.  Regular table salt works fine, too)
1 tbsp. cumin
¼ cup soy sauce
2 tbsp. extra virgin olive oil (EVOO)
1 red bell pepper, diced
1 orange or yellow bell pepper, diced
3 zucchini, diced
2 yellow summer squash, diced
6 oz. tempeh, cut into bite-sized cubes
1 cup frozen corn, defrosted
15 oz. black beans, drained and rinsed
¼ cup scallions, diced
4 tortillas

(optional:  4 chicken breasts, diced into bite-sized pieces and sautéed in garlic, a squeeze of lime juice, and olive oil until cooked through.  Of course, this would mean the recipe is no longer vegetarian or vegan.)

1.  In a skillet or wok over medium heat, sauté the onions, jalapeño, garlic, salt, and cumin in EVOO.  Once the onions begin to soften, add in the peppers, zucchini, summer squash, and soy sauce.  Cook for another 3 minutes.

2.  Add the tempeh, corn, and black beans.  (Stir in the cooked chicken, if non-vegan/vegetarian.)  Cook, mixing occasionally, for about 5 minutes.

3.  Warm the tortillas gently in the microwave.  Place the tempeh/veggie mixture on top of the warmed tortillas.  Sprinkle diced scallions on top.

Serve with your favorite toppings such as salsa, sour cream, and/or guacamole.

Tempeh Vegetable Burritostempeh veggie burritos 6 Tempeh Vegetable Burritos

 

 

 

 

 

 

 

 

 

 

 

 

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Best Ever Chicken Marsala

11 Tuesday Mar 2014

Posted by in Boozy, Dinner

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Chicken Marsala

This is by far the best Chicken Marsala I’ve ever tasted.  I’d say it’s restaurant-quality, but honestly, it’s even better than what I’ve had at most restaurants!  The chicken is so moist and flavorful, and you’ll want to eat the sauce by the spoonful!  You may even want to get a nice loaf of crusty bread to sop up all the deliciousness of the sauce.  It truly is glorious.

Best Ever Chicken Marsala
Yield:  4 servings
Time:  60 minutes

4 boneless, skinless chicken breasts
2 cups flour
4 tbsp. extra virgin olive oil (EVOO)
16 oz. (about 4 cups) mushrooms, sliced
3 garlic cloves, minced
2 cups sweet Marsala wine*
3 tbsp. lemon juice
3 tbsp. butter, cut into pieces
½ cup fresh parsley, coarsely chopped
salt and pepper
1 lemon, sliced

* Note:  I’ve tried making this recipe with real Marsala wine, and also with the non-alcoholic marsala wine mixes such as Holland House available at the grocery store.  Both come out delicious.  If you opt to use the Holland House, use one entire 16 ounce bottle.  Whatever kind you choose to use, just be sure you actually have it on hand.  Don’t assume it’s in your pantry because you always have an extra bottle of Marsala in your pantry for when you’re craving this recipe.  Because if you assume you have it without checking, there’s a good chance you’ll end up urgently sending your husband out to the nearest (and quite sketchy) liquor store while you’re in the middle of cooking chicken.  I still owe him one for that!

Chicken Marsala

 

 

 

 

 

 

1.  After trimming away any fat, cut each chicken breast in half.  Pound with a meat mallet until thin.  Sprinkle with salt and pepper.  Dredge in flour.

Chicken Marsala

 

 

 

 

 

 

2.  Heat EVOO in a nonstick skillet over medium heat until warm.  Add the dredged chicken and cook until golden brown, about 5 minutes per side.  Once fully cooked, set the chicken aside.

Chicken Marsala

 

 

 

 

 

 

3.  Place the lemon slices in the skillet and cook on medium-high heat until seared.  Set aside.

Chicken Marsala

 

 

 

 

 

 

 

 

4.  Place the mushrooms in the skillet.  Cook over medium heat until all of the liquid released by the mushrooms evaporates and they are brown (about 8 minutes).  Add the garlic.  Off the heat, pour in the Marsala wine.  Return the skillet to the flame and raise the heat to high.  Simmer for 5 minutes.  Reduce the heat to medium-low and stir in the lemon juice and butter.  Return the chicken to the pan and allow to simmer for 5-10 minutes, until chicken is heated through and soaks up the delicious sauce.  Stir in ¼ cup of the chopped parsley.

5.  To serve, garnish with lemon slices and sprinkled parsley.  YUM!

Chicken Marsala

 

 

 

 

 

 

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Spicy Ginger Chicken Salad

26 Wednesday Feb 2014

Posted by in Dinner, Healthy, Quick and Easy, Salad

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Spicy Ginger Chicken Salad

I love this recipe and I think you will, too!  The chicken packs a ton of flavor, making it anything but “another boring salad”!!  If you prefer fish to chicken, swap the chicken for salmon,  I’ve tried both versions and they’re both fantastic.  (Although when using salmon, I recommend grilling the fish instead of sautéing.)

Spicy Ginger Chicken Salad
Yield:  4 dinner servings
Time:  30 minutes total

Salads:

4 large chicken breasts, sliced into long, thin strips  (or 4 salmon filets)
1 tbsp. ground ginger
2 tsp. garlic powder
1 to 2 tsp. cayenne pepper
2 tbsp. brown sugar
1½ tbsp. soy sauce
6 tbsp. canola oil
8 cups arugula (or other salad greens)
2 cups seedless red grapes, cut in half
½ red onion, thinly sliced
1 red bell pepper, cut into bite-sized chunks
½ cup crumbled feta cheese


Vinaigrette:

¾ cup extra virgin olive oil (EVOO)
¼ cup canola oil
3 tbsp. balsamic vinegar
3 tbsp. orange juice
1 tsp. Dijon mustard
1 tsp. sugar
salt and freshly cracked pepper, to taste

1:  In a small bowl, combine the ginger, garlic powder, cayenne pepper, and brown sugar.  Add the soy sauce and mix well.

2A (for chicken):  Heat the 6 tbsp. canola oil in a skillet.  Place the chicken in the skillet, and pour the spice mixture over top.  Sauté chicken strips over medium-high heat until cooked through, about 3 minutes per side.  Set aside.

Spicy Ginger Chicken Salad

2B (for salmon):  Brush the spice mixture on the salmon.  Grill until cooked through.  Set aside.

3:  Divide arugula between four plates.  Top with red onion, red bell peppers, grapes, and feta cheese.

4:  Whisk together all of the vinaigrette ingredients.

5.  Place the chicken (or salmon) on each salad.  Drizzle vinaigrette over to finish.  Enjoy!

Spicy Ginger Chicken Salad

 

 

 

 

 

 

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