Category Archives: Healthy Meals

­­Asian Chicken Stir Fry

Ingredients: ½ lb. boneless chicken breast sliced into thin strips. ½ medium onion, chopped. 3 garlic cloves, minced. ½ medium green bell pepper, sliced into strips. ½ medium colored bell pepper, sliced into strips. 1 teaspoon ginger, minced. 2 teaspoons lemon juice. 1 teaspoon sesame oil. 1 tablespoon low sodium soy sauce. 1 tablespoon hoisinContinue reading “­­Asian Chicken Stir Fry”

Quinoa Tabbouleh

Chop Chop! Quinoa Tabbouleh! My dish of the week. Ladies Lunch, delivered some to a friend, dinner side, snacked on it all week, and just made more for a nibble during game night with friends! This is a dish that I have made several times. I follow this recipe exactly as it’s written and IContinue reading “Quinoa Tabbouleh”

Mediterranean Spinach Chickpea Gnocchi Stew

This spinach chickpea stew turns a bag of frozen spinach and some chickpeas into a wholesome one-pot dinner to feed a crowd! There are variations of this spinach stew recipe with tomatoes throughout the Mediterranean and the Middle East.  I opted for a vegan option, which is just as hearty and satisfying, thanks to theContinue reading “Mediterranean Spinach Chickpea Gnocchi Stew”

Lentil Sloppy Joes – Oh so good!

PREP TIME 5 minutes COOK TIME 25 minutes TOTAL TIME 30 minutes Servings 4 Course Entree Cuisine Gluten-Free, Vegan Freezer FriendlyUp to 1 month. Does it keep? 4-5 Days Ingredients LENTILS 2 cups water (I used half water, half  vegetable broth) 1 cup green or red lentils, well rinsed (red lentils for quicker/more tender result or green lentils for more bite/texture) SLOPPY JOES 2 Tbsp oliveContinue reading “Lentil Sloppy Joes – Oh so good!”

Vegetarian Mexican Rice and Beans

Ingredients: 1 ½ tablespoon extra-virgin olive oil. ½ large, sweet onion, diced small. ½ large red bell pepper, diced small. ¾ cup carrots, shredded. ¾ cup corn, frozen. ½ cup peas, frozen. ½ 15-ounce can black beans, drained and rinsed. 1 cup cooked rice, brown. 1 teaspoon cumin. ½ teaspoon salt. ½ teaspoon black pepper,Continue reading “Vegetarian Mexican Rice and Beans”

Grilled Chicken with Pesto Pasta and Roasted Tomatoes

I recommend ALWAYS roasting some tomatoes and adding them to your pesto pasta dish. This was fabulous! I had some three week old tomatoes so I decided to use them. Homemade basil pasta with pine nuts, garlic, lemon zest, lemon juice, and a Parmesan Romano blend. Grilled seasoned chicken and toasted French baguette! Some extraContinue reading “Grilled Chicken with Pesto Pasta and Roasted Tomatoes”

SALSA VERDE TACO SOUP

  Salsa verde taco soup made with fresh tomatillos, peppers, green chile, brown rice, and ground beef. This is a fabulous way to enjoy those abundant tomatillos from my summer garden. Prep Time: 15 minutes        Yield: 2 Servings Cook Time: 45 minutes        Total Time: 1 hour INGREDIENTS 2 teaspoons olive oil 8 ounces groundContinue reading “SALSA VERDE TACO SOUP”

Herb-Crusted Flank Steak with Cherry Tomatoes and Olives

This is a classic and flavorful dish accompanied with green beans. Ingredients: (2 servings) Steak 1 teaspoon dried thyme 1 teaspoon dried rosemary ½ teaspoon dried tarragon 1 garlic clove, minced ¼ teaspoon salt ¼ ground black pepper 8 – 10 once flank steak 1 teaspoon extra-virgin olive oil Tomatoes 2/3 cup cherry tomatoes, halvedContinue reading “Herb-Crusted Flank Steak with Cherry Tomatoes and Olives”