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Archive for the ‘Quick Meals’ Category

Lately I have been making a lot of pizza…boboli makes it so easy with their yummy pizza crusts and once you top them you just need to bake them for 8-10 minutes…dinner in an instant which is what I love! The other night I put together this yummy pizza with ingredients in my fridge…and it was DELICIOUS! I will definitely be making it again soon!

Ingredients:

  • 1 boboli 8 inch pizza crust
  • Basil pesto
  • Fresh spinach (washed)
  • Mushrooms, washed, sliced, and uncooked
  • Fresh garlic (just put a little since there is already lots in the pesto…I love garlic so I always include it in here but if you are not a garlic lover feel free to skip it)
  • Mozzarella cheese
  • Feta cheese
  • Salt and pepper to taste
  • Olive oil
Directions:
  • Preheat oven to 450 degrees.
  • Place pizza crust on a cookie sheet. Top pizza with pesto, garlic (and spread it into the pesto), spinach, and mushrooms. Drizzle olive oil over the mushrooms since they are going on uncooked.
  • Top with cheeses, sat, and pepper.
  • Place in the oven and cook for 8-10 minutes. Let cool and enjoy!
Note: I didn’t put specific amounts of ingredients since you can really put as much as you like of anything on the pizzas. To each their own! 🙂

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I have been craving pizza lately but I feel like when I order it in or go out it is so unhealthy. So tonight I decided to make my own healthy pizza! I love the boboli crusts because you just throw all your topping on, pop it in the oven, cook for 8-10 minutes, and it’s all done and ready to eat! This is a fun thing to make with a lot of people since the pizzas are personal size so everyone can make theirs to their liking. Tonight I used some fresh and healthy ingredients that I had in my fridge…tomatoes, spinach, garlic, and of course cheese. It was so yummy and I can’t wait to make it again soon!

Ingredients:

  • 1 boboli pizza crust (8 inches)
  • Mozzarella cheese
  • Feta cheese
  • Fresh spinach
  • Fresh tomatoes
  • Fresh garlic
  • Tomato sauce of choice
  • Salt and pepper to taste
Note: For all the ingredients just use as much as desired! 
Directions:
  1. Preheat oven to 450 degrees.
  2. Place pizza crust on a cookie sheet. Top with tomato sauce, spinach, tomatoes, mozzarella, feta, fresh garlic, salt, and pepper.
  3. Place in the oven to cook for 8-10 minutes until cheese starts to brown and bubble.
Enjoy!!!

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I woke up this morning after a little too much tequila last night craving something cold and healthy. I looked in the fridge and noticed I had a ton of fresh berries as well as as fresh spinach so I decided to put together this smoothie. I was a little unsure since I have never had spinach in a smoothie before but to be honest you couldn’t even taste it! It made me feel so good knowing that I was drinking up all of the vitamins, minerals, and nutrients in this smoothie. Berries are full of vitamin C, fiber, and powerful antioxidants and spinach is a huge super veggie that is high in vitamins A, C, E, K, calcium, folate, and iron. Definitely a super healthy smoothie and super delicious!!!!

Ingredients:

  • 1/2 cup fresh or frozen blueberries
  • 1/2 cup fresh or frozen raspberries
  • 1/2 cup fresh or frozen blackberries
  • 1 banana
  • 1 cup fresh spinach
  • 1 non-fat vanilla yogurt
  • Drizzle of agave nectar
  • 3 tbsp. ground golden flaxseed
  • 2 cups ice
Directions:
  • Place all ingredients in blender and bled to desired consistency. Enjoy!
Note: You can always swap in other berries if you would like. I think strawberries would be yummy too but I didn’t have any! 

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I love love love salmon and have been craving it lately so decided to make it tonight for dinner. I was planning to make rice and steamed spinach with it but it has been so hot that I ended up just making it into a salad with the spinach, which was light, healthy, delicious, and VERY nutritious. I found this yummy marinade made by Lawry’s and they have so many different kinds that I bought a few. I can’t wait to test them all out since this one was so yummy!

Ingredients:

  • Salmon fillets (as many as you are cooking)
  • Lawry’s Hawaiian style marinade
  • Pineapple (I use the little Dole cups in 100% real fruit juice)
  • Olive oil
Directions:
  1. Preheat oven to 350 degrees.
  2. Drizzle olive oil in a baking dish so salmon does not stick to it. Place salmon fillets in and pour marinade over. I use about a 1/4 cup of marinade for every 2 fillets but definitely use more/less if you want to. Let marinate for at least 30 minutes and then top with the pineapple (and juice from the fruit cup). Put in the oven and bake for 30-35 minutes until salmon is cooked through.
Serve with rice, veggies, or over spinach leaves and with balsamic vinaigrette (and any other veggies and toppings that you like) like I did tonight!

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I was looking for a recipe for this kind of salmon and couldn’t find one so I did what I usually do- I made one up! I combined all of the ingredients that I wanted in my glaze and it turned out really yummy! To be honest I was a little scared since it was just guessing what would sound good and in what proportions but it was delicious and I cannot wait to make it again.

Here is the recipe!

Serves: 2

  • 1 lb. fresh salmon

For the glaze:

  • 2 tbsp. dijon mustard
  • 1 tbsp. golden brown sugar
  • 1 little packet of soy sauce (the kind you get from a Japanese restaurant… I’m assuming it’s about 1 tsp.)
  • Juice of 1/4 of a lemon
Sides (all are optional, choose what you like or add your favorites)
  • Brown rice
  • Veggies of choice (I used asparagus and mushrooms but I thought bok choy would be really good for next time)
  • Squid salad or seaweed salad (I picked this up at an Asian market and it complimented the meal really well)
  • Olive oil, garlic, salt, and pepper
Directions:
  1. Preheat oven to 350 degrees.
  2. While oven is preheating, prepare the glaze. Just put all of the glaze ingredients for the glaze in a small bowl and mix it all together! It’s as easy as that. You can add more/less of any of the glaze ingredients based on your preferences.
  3. Drizzle olive oil in a baking pan and place salmon in it.
  4. Pour glaze evenly over salmon and put in the oven and cook for 30-35 minutes, until salmon is fully cooked through.
  5. While salmon is cooking, start rice and veggies. I used little individual packs of brown rice that are pre-cooked and you just pop them in the microwave for 90 seconds and then they are ready! I like these because I don’t need TONS of leftover rice and each little container is enough for one serving. You can find them in the grocery store in the rice aisle. I am obsessed with them! For the veggies, I just sauté them in olive oil, garlic, salt, and pepper. You can start the rice and veggies at the very end since they both cook quickly.
Note: If you have leftover salmon, you can use it the next day in a salmon salad or make a salmon sandwich. Or just make a repeat of the dinner. Enjoy! 🙂 

The glaze!

The full dinner 🙂

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For some reason I was craving this the other night so I decided to make it. 🙂 I usually buy something similar to it at a local bagel shop but I am on a kick of MAKING all of the things that I spend too much money on so I went to the grocery store and then got to work! It was super easy and quick to make and a whole lot cheaper in the long run than what it costs to buy one of them. Now I am obsessed and have eaten several of these in just the last few days for breakfast, lunch, AND dinner! 🙂

Ingredients:

  • 1 whole wheat bagel
  • Cream cheese
  • Cucumber slices
  • Smoked salmon (buy it pre-sliced this makes it MUCH easier!)
  • Salt and pepper if desired
Directions:
  1. Put bagel in toaster and while it is toasting, slice cucumbers.
  2. When bagel is finished toasting, spread cream cheese on it, top with cucumber slices, and then smoked salmon.
  3. Serve with fresh fruit and enjoy!
Nutrition info:
  • Salmon is FULL of healthy omega 3’s.
  • Whole wheat bagels provide healthy fiber.
  • Cucumbers are low in calories and provide potassium, vitamin A, vitamin C, and vitamin K.
  • Cream cheese is really not GOOD for you, but just use a little. Or use light, low-fat, or fat-free if you like. I like to use the regular kind and I just make sure not to overdo it. 🙂

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This appetizer sampler was inspired by a lot of random things in my refrigerator… another time that my scrounging has led to yumminess! Sometimes I will make this for a little dinner for myself or I will make it for a group if I am entertaining. I didn’t list amounts in the ingredients since you can pretty much just make as much as you need! I love cheese and crackers at any time and the salami is an added yummy factor. Asparagus and proscuitto is a simple appetizer that a lot of people think sounds complicated but it it super easy and quick to prepare. Babybel cheeses are little and fun and they have so many different flavors to choose from: Original, Bonbel, Gouda, and White Cheddar (and I may be forgetting one or two). Try this little appetizer platter and you will wow everyone- yourself included!

Ingredients:

  • Your favorite crackers (I like the big round whole wheat ones)
  • Sliced deli cheese (I like all kinds but especially Swiss and Cheddar for this)
  • Salami
  • Prosciutto
  • Asparagus
  • Babybel cheese (I love all flavors!)
  • Salt and Pepper
  • Olive Oil
Directions:
  1. Preheat oven to 400 degrees. Drizzle olive oil over a large baking sheet and sprinkle with salt and pepper. Cut ends off of asparagus and rinse. Pat dry and roll asparagus in oil, salt, and pepper and place on baking sheet. Put in the oven and cook on both sides until it starts to brown (turn it after about 5 minutes but check in on it depending how hot your oven is).
  2. While the oven is preheating and asparagus is cooking, work on everything else. 🙂 Cut cheese slices into 4 and assemble salami and cheese onto the crackers. I like the big round crackers since the salami fits perfectly on top (I use Safeway brand whole wheat crackers but I am sure there are a ton of other similar kinds).
  3. When asparagus is done cooking, let it cool and then roll it the long way in the prosciutto.
  4. Arrange everything on a large serving plate (or you can have a plate for each appetizer if you are making lots of each). Something else fun that I like to do is make a little plate for everyone that I am entertaining but you can do whatever you want to. 🙂
Serve with: White or red wine and/or cocktails. This is a perfect starter for an Italian meal- I used it as my starter for a meal of stuffed shells and Caesar salad and it was a perfect pairing. 🙂

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The other night I made a yummy salmon salad for dinner and I had another half piece of salmon left over so I wanted to use it up the next night before it went bad. By the time I got around to eating dinner, it was almost 10 o’clock, so I wanted to make something quick. I rummaged around in my cabinets and refrigerator and found a package of pre-cooked brown rice that I had bought out of curiosity as well as some zucchini, summer squash, and mushrooms. Voila, salmon, rice, and veggies! All three of these foods are some of my favorites and it is also a super well balanced meal with the lean protein and omega 3’s in the salmon (can everyone tell I am obsessed with omega 3’s lately? :)), whole grains and fiber in the brown rice, and the vitamins minerals, and fiber in the veggies. This really was an accidental meal but it was so yummy that I know I will make it more often!

P.S. The pre-cooked brown rice was AMAZING. It is going to be my new favorite cabinet staple for when I am making dinner in a hurry! 🙂

Serves: 1

Ingredients

  • Baked salmon (leftover or fresh)
  • 1 package Organics pre-cooked brown rice
  • Zucchini, rinsed and sliced (as much as you would like)
  • Summer squash, rinsed and sliced (as much as you would like)
  • Mushrooms (as much as you would like)
  • Salt
  • Pepper
  • Olive Oil
  • 1 garlic clove
Directions
  1. If cooking salmon from fresh, preheat oven to 350 degrees. Drizzle olive oil in a small baking pan and place salmon in it. Squeeze lemon juice and season salmon as desired. Place in the oven and bake for about 30 minutes, until salmon is cooked through. If not cooking salmon from fresh, just heat it in the microwave until it is warmed up.
  2. Rinse and chop veggies and sauté in olive oil, garlic, salt and pepper until cooked to your desired consistency.
  3. Cook rice in microwave according to package directions- it only takes 90 seconds!
  4. When everything is finished cooking, assemble meal. Put the rice on the bottom of the plate and top with the veggies and salmon. Enjoy!!
Note: This meal is so yummy and healthy you don’t HAVE to use leftover salmon, you can make it out of fresh cooked salmon too… I know I will! 🙂
Veggies cooking!

My new favorite shortcut!

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Yum! This is a meal that I cannot wait to make again! I’ve been really into salads lately, since they are light and healthy and also since summer is coming I am starting to work on my bikini body 🙂 I love to add as many colors into my salads- it makes it look pretty and also the more colors, the more vitamins, minerals, and nutrients are in your meal! Salmon is a fabulous addition to the salad because it is full of important omega 3’s that our bodies NEED to stay healthy. I’m not a big meat eater, but I have always loved salmon for its taste as well as the health benefits that it offers. In addition to the omega 3’s in the salmon and avocado, this salad is also full of vitamin C in the tomatoes, red peppers, and mandarin oranges, beta carotene in the carrots and red pepper, and LOTS of fiber in all of the veggies. So eat up and enjoy this super yummy and healthy salad!

Here is the recipe:

Ingredients

  • Greens of choice (I use mixed greens, spinach, really whatever appeals to me when I am at the grocery store)
  • Carrots
  • Snap peas
  • Tomatoes
  • Red Pepper
  • Avocado
  • Cucumber
  • Pine nuts
  • Feta cheese
  • Mandarin oranges
  • Salad dressing of choice (I like Annie’s dressings- balsamic, goddess, honey mustard, they are all yummy!)
  • 1/4 lb. baked salmon seasoned with lemon juice and lemon peppers (or your favorite seasonings)
Directions
  1. Preheat oven to 350 degrees. Drizzle olive oil in a small baking pan and place salmon in it. Squeeze lemon juice and season salmon as desired. Place in the oven and bake for about 30 minutes, until salmon is cooked through.
  2. Wash and chop veggies and prepare salad while salmon is baking. There are not really specific quantities for the ingredients listed above. I usually just put as much in of everything as I want depending on how hungry I am. Use as much or as little as you would like and feel free to be creative and add different colors, fruits, or veggies to the salad. When salmon is done cooking, let it cool for a few minutes and then flake it over the salad. Drizzle dressing of choice and EAT UP this yummy and guilt free meal!

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This recipe is an upgrade on one of my absolute favorite comfort food recipes, broccoli casserole. 🙂 Some of my favorite foods are pasta, cheese, and veggies and the addition of ham to this casserole adds extra protein and LOTS of flavor! I decided to toss ham and mushrooms into the casserole tonight since I had them in my fridge and I am a huge fan of using things in my fridge before they go to waste. This recipe is one of my favorites because you can assemble it in advance, pop it in the fridge, and cook it when you are ready to eat. I did all of the prep, went to yoga, then came home and popped it in the oven, cooked it for 30 minutes and it was piping hot and ready to eat! The best part? LEFTOVERS! After eating my dinner, I put the rest it into tupperwares and placed them in the fridge so now when I need a quick lunch or dinner this week I can pop one in the microwave for 2-3 minutes until hot and ready to eat. A yummy meal in an instant!

Here is the recipe for this yummy casserole:

Serves: 6-8

Ingredients:

  • 2 small heads of broccoli, rinsed and chopped
  • 8 oz. mushrooms, rinsed
  • 1 green pepper, rinsed and chopped
  • 1/2 cup white onion, chopped
  • 4 celery stalks, rinsed and chopped
  • 2 cups grated cheddar cheese (I buy it pre-grated!)
  • 1 can cream of mushroom soup
  • 12 oz. wide egg noodles
  • 8 oz. chopped black forest ham (I used the sliced deli meat since I had it in the fridge. It was super easy to just chop it up into little pieces to toss into the mix)
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 350 degrees.
  2. Rinse and chop veggies and place in a large mixing bowl. Add in ham. Mix together gently.
  3. Add in cream of mushroom soup and mix in gently.
  4. Cook pasta noodles according to package instructions and mix in when they are done and drained.
  5. Add in cheese and mix in.
  6. Add salt and pepper as desired.
  7. Place mixture into a large casserole dish (you may need to use two since it makes a lot) and put in the oven and cook for 30-40 minutes, until noodles start to brown and casserole is cooked through.

Note: I LOVE veggies and cannot get enough of them. If you or the people that you are cooking for are not huge veggie lovers, feel free to cut the amount of veggies in half that you use. But remember that the more veggies, the healthier your meal! 🙂 Enjoy!

Egg noodles cooking away!

Veggies and ham waiting for the pasta and cheese!

The finished product!

Leftovers for the week!

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