We love omelettes and I recently learned how to make them perfectly. Unfortunately, when you are making them for the whole family it takes a while because you can only make one at a time, unless you use multiple pans. I decided to try out baking an omelette in the oven so everyone’s portion is done at the same time. It turned out great, like a cross between crustless quiche and your traditional omelette. We all really enjoyed it and it’s such an easy recipe to customize.
One of my goals for the new year was to try cooking some new foods throughout the year. Though I’ve had Bok Choy in dishes at restaurants, I’ve never cooked with it at home. Since it’s a great food for a stir-fry I figured I’d start there. I added in some broccoli because that’s my favorite ingredient to add to a stir-fry and I thought chicken would be the perfect protein to complement the other ingredients. It turned out delicious and my two boys even gave it a thumbs up. We ate ours served over brown rice and it was the perfect meal – a protein, veggies, and a whole grain. I bet it would be great over some quinoa as well.
It’s crazy how long it has been since I shared a new blog post! We have been really busy and I started some new things recently that have occupied a lot of space in my brain. I’m one of those people that can only handle so much floating up there at one time. Can anyone else relate?
I love pasta dishes and I especially love it when I can incorporate enough vegetables to feel like I don’t need to cook an extra vegetable side dish. In this recipe I add an entire (small) bunch of kale and mushrooms (I know, these are technically not veggies) and I feel like that’s the perfect healthy balance to the sausage, pasta, and other ingredients. I ended up just making this a one dish meal. I didn’t serve any other sides and everyone was full after a serving or two.
Let’s face it, not everyone likes to cook or has the time to make elaborate home cooked meals each night. Healthy dinners don’t have to be overly complicated. I’d say about half of our dinners are super fresh, healthy, use-a-recipe type of meals. But the rest of them are simple, easy, and use what I happen to have on hand. I make it a point to keep my fridge, freezer, and pantry stocked with plenty of convenient and healthy options so we don’t have to run through a fast food joint or go out to eat on a regular basis. Today I’m sharing some of our favorite quick, easy, and healthy meals for those nights I don’t want to cook.
This is one of my favorite soups to make during the fall and winter months. I first had it when a friend cooked it for a group of us for dinner about 10 years ago. I’ve been making it (and tweaking it) since that night. I figured it was time to share it with all of you!
Today’s recipe is perfect for cold fall days. It’s made with smoked sausage, in-season kale, and white beans. To boost the nutrition I also added in some onion, carrots, and celery. This soup is super simple to throw together. Start by browning some smoked sausage slices, such as kielbasa or even andouille if you prefer a little spice. (I used Kroger’s nitrate free Simple Truth brand kielbasa.) Set aside the sausage and, in the same pot, simmer some kale and veggies in chicken broth. After the kale has wilted, add the beans and sausage back to the pot, season, and cook until heated through. Serve with some freshly grated Parmesan on top, if you wish. Warm, filling, healthy, and delicious!
I have a super easy and really quick weeknight dinner idea for you today. Put together a flatbread pizza bar and let each family member create their own pizza. There are so many flatbread options out there and many of them are whole grain. Just spend a few minutes at your local grocery or health food store and you should be able to find one that will work well for you.
About ten years ago I had a subscription to Cooking Light magazine. As I read through those magazines I would pull out recipes that looked good to me and slip them into sheet protectors in a binder. Of course this was long before Pinterest and the popularity of finding recipes on the internet. I’ve kept that binder and over the years I’ve tossed out the recipes I no longer make. There are a few remaining and this mini meatloaf recipe is one of them. I’ve made some changes to the original recipe to make it just the way we like it. I swapped onion powder for the onion (my husband doesn’t like crunchy onions in his meatloaf), decreased the amount of ketchup, and added in some spinach.
I love a good tuna salad. Unfortunately most store bought tubs and restaurant dishes are full of fat, high in calories, and made with some unnecessary ingredients and/or preservatives. In addition, most recipes include eggs and relish, both of which I don’t really like in my tuna salad. So I set out to make my own recipe that still has all my favorites but it’s not nearly as high in calories and fat as many recipes out there. I’ll be honest, I’ve tried to make tuna salads without mayo and it’s not even like eating tuna salad to me. So I do use a little mayo to get the creaminess but not nearly as much as many recipes call for. Fresh dill is the ingredient that makes this tuna salad so good though. I just can’t get enough of it.