Tag archives for Healthy Dinner

My Favorite Pasta Salad Recipes for Summer!

Fresh Fruit Salads
Spring Pasta Recipes

Healthy Breakfast Recipes
Healthy Lunch Recipes
Healthy Snack Recipes

Frequently Used & Favorite Items

 

Antipasto Pasta Salad
4 cups cooked and cooled rotini
2 cups chopped spinach
1/2 cup baby bocconcini balls
1/2 cup halved cherry tomatoes
1/2 cup chopped salami
1/2 cup chopped artichoke hearts marinated in oil, with their juices
1/4 cup chopped roasted red peppers
1/4 cup hot pepperoncini peppers (optional)
1/4 cup Kalamata olives
1/4 cup freshly chopped basil
3 tablespoons red wine vinegar
Salt and freshly cracked black pepper

Toss all of the ingredients together in a large bowl.

Shrimp & Orzo Bowl
Baked Shrimp:
1lb peeled shrimp
1 tablespoon olive oil
1 tablespoon lemon pepper seasoning
Salt to taste

Dressing:
3 tablespoons olive oil
1 lemon, zest and juice
1 tablespoon dijon mustard
1 tablespoon freshly chopped dill
Salt and freshly cracked black pepper

Salad:
4 cups cooked and cooled orzo
1 English cucumbers, seeded and diced
1/2 cup crumbled feta
1/4 cup diced red onion
1/4 cup capers
1/4 cup freshly chopped parsley

Preheat the oven to 400ºF.

In a large baking dish, toss the shrimp with the olive oil and lemon pepper seasoning. Bake the shrimp until they are pink, 8 to 10 minutes, depending on the size of your shrimp.

While the shrimp is baking, whisk together all of the dressing ingredients and set them aside.

Once the shrimp are cooked through, remove them from the oven and assemble the salad. In a large bowl, toss together the shrimp, orzo, cucumber, feta, red onion, capers, parsley and the dressing.

Mexican Pasta Salad
Dressing:
1/2 cup sour cream
3 tablespoons mayonnaise
1 chipotle pepper in adobo, finely minced with its sauce
1 lime, zest and juice
1 tablespoon agave
1/2 teaspoon ground cumin
Salt and freshly cracked black pepper

Salad:
4 cups cooked and cooled farfalle
2 cups cooked corn kernels
1 cup canned black beans, rinsed and drained
1 red pepper, finely diced
1/2 cup crumbled cotija
1/4 cup freshly chopped cilantro
1/4 cup finely chopped red onion

In a small bowl, whisk all of the dressing ingredients together. Set it aside.

In a large bowl, toss together the pasta, corn, black beans, red pepper, cotija, cilantro, red onion and dressing. Serve with fresh lime wedges and more cilantro.

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3 Quick & Easy Dinner Ideas | Fixing Dinner

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Thai Curry Chicken & Rice

3 chicken legs, divided into thighs and drumsticks
Salt and pepper
1 tablespoon oil
1 red bell pepper, thinly sliced
2 medium carrots, julienned
1-2 tablespoons red curry paste
1 garlic clove, minced
1 teaspoon grated ginger
2 cups jasmine rice
1/2 cup coconut milk
1 carton (900mL) Campbell’s 30% Less Sodium Thai Chicken Broth
Fresh cilantro and lime wedges for serving

Season the chicken with salt and pepper to taste.

Heat the oil in a large high-sided skillet with a lid over medium-high heat. Cook the chicken until it begins to brown and releases easily from the pan, about 5 minutes. Flip the chicken and cook until the other side is browned, an additional 4 to 5 minutes. Transfer the browned chicken to a plate and set it aside.

Add the bell pepper and carrot. Cook until it begins to soften, about 3 minutes. Add the curry paste, garlic, and ginger. Cook, stirring constantly, until it is fragrant, about 1 minute. Add the rice, coconut milk, and broth. Season the mixture with salt and pepper to taste. Mix well and bring the mixture to a simmer. Return the chicken to the skillet. Cover with a lid and reduce the heat to medium-low. Continue to cook until all the liquid has been absorbed and the chicken has reached an internal temperature of 165ºF, 15 to 20 minutes.

Serve it with fresh cilantro and lime wedges. Enjoy it immediately or store it in the refrigerator for up to 3 days.

Creamy Mushroom & Spinach One Pot Pasta

2 tablespoons butter
1 small yellow onion, diced
4 cups quartered mushrooms
1 pound rotini
1 carton (900mL) Campbell’s Mushroom Broth
1 teaspoon fresh thyme leaves
4 cups chopped baby spinach
1/2 cup crumbled goat cheese, room temperature
Salt and pepper

Melt the butter in a large Dutch oven over medium-high heat. Add the onion and mushrooms and cook, stirring, until they begin to soften and the mushrooms release their moisture, 4 to 5 minutes. Add the rotini, broth, and thyme leaves, and cook, stirring frequently, until most of the liquid has been absorbed and the pasta is nearly cooked through, about 14 minutes. Add the spinach and cook, stirring, until it has completely wilted, 1 to 2 minutes. Turn off the heat and stir in the goat cheese until it is completely melted and creamy. Season the pasta with salt and pepper to taste and enjoy immediately.

Roasted Garlic Chicken with Creamy Asiago Sauce

4 boneless, skinless chicken breasts
Salt and pepper
2 tablespoons oil, divided
1 small yellow onion, diced
2 tablespoons flour
1 1/2 cups Campbell’s 30% Less Sodium Roasted Garlic Chicken Broth
2 teaspoons finely chopped rosemary leaves
1/2 cup grated asiago cheese

Season the chicken with salt and pepper to taste.

Heat 1 tablespoon of the oil in a large high-sided skillet with a lid over medium-high heat. Cook the chicken until it begins to brown and releases easily from the pan, about 5 minutes. Flip the chicken and cook until the other side is browned, an additional 4 to 5 minutes. Transfer the browned chicken to a plate and set it aside.

Reduce the heat to medium and add another tablespoon of oil. Add the onion to the pan and cook until it has softened, about 2 to 3 minutes. Add the flour and cook, stirring, for about 1 minute. While whisking, slowly add the broth. Continue to whisk until the liquid begins to thicken, 1 to 2 minutes. Add the asiago cheese and continue to whisk until it is fully incorporated. Stir in the rosemary.

Return the chicken to the pan, flip it in the sauce to coat and then cover it. Continue to cook until the chicken reaches an internal temperature of 165ºF, about 6 minutes.

Serve immediately or store in the refrigerator for up to 3 days.

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3 Healthy Fish Recipes | Fixing Dinner

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Frequently Used & Favorite Items

Cajun Shrimp Skillet
2 tablespoons vegetable oil
1 onion, diced
3 celery ribs, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 garlic clove, minced
1/2 cup corn kernels, fresh or frozen
1lb peeled shrimp
2 tablespoons cajun seasoning : http://bit.ly/1jmw9c4
1 lime, juiced
Salt and freshly cracked black pepper

Add the oil to a large skillet over medium-high heat. Add the onion, celery, red pepper, and green pepper. Cook until they have softened, 3 to 4 minutes. Add the garlic, corn and shrimp. Season with the cajun seasoning, salt and pepper. Mix well and cover with a lid. Cook until the shrimp is pink, about 4 to 5 minutes. Add the lime juice and serve immediately.
Enjoy!

Seafood Chowder
2 tablespoons butter
1 onion, minced
2 celery ribs, minced
3 russet potatoes, peeled and diced
3 tablespoons flour
6 cups chicken or seafood broth
1 cup milk
1 tablespoon Old Bay seasoning
1 thyme sprig
1 cup diced haddock
1 cup peeled shrimp
1/2 cup shredded crab meat

Melt the butter in a large Dutch oven over medium-high heat. Add the onion and celery and cook until they have softened, 2 to 3 minutes. Add the potatoes and flour and continue to cook for about a minute. Add the broth, milk, Old Bay seasoning and thyme sprig. Bring the mixture to a boil and reduce to a simmer. Cover the soup with a lid and continue to cook until the potatoes have softened, 10 minutes. Remove they thyme stem and add haddock, shrimp and crab. Season the soup with salt and pepper and continue to cook until the seafood is cooked through, another 5 minutes.
Enjoy!

Sesame Seared Tuna
1/2 cup soy sauce
1/4 cup rice vinegar
2 tablespoons sesame oil
3 tablespoons chopped ginger
3 garlic cloves, minced
3 tablespoons brown sugar
1 lime, juiced
2 green onions, sliced
2 tuna steaks
1/2 cup sesame seeds
1 tablespoon vegetable oil

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, ginger, garlic, brown sugar, lime juice and green onions. Pour half of the mixture over the tuna and cover with a lid. Refrigerate for at least 1 hour. Once marinated, coat the tuna with sesame seeds. Discard the marinade that the tuna was marinating in.

Add the oil to a non-stick skillet over high heat. For rare tuna, cook for 1 to 2 minutes per side. For well-done tuna, after cooking it for 1 to 2 minutes per side, transfer it to a parchment-lined baking sheet and bake at 400ºF for 5 to 7 minutes, or until it is cooked to your liking.
Serve it immediately with the remaining marinade that was set aside.
Enjoy!

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5 NEW Healthy Meal Prep Ideas | New Year 2018

*Brand New* Healthy Meal Plan 2018 eBook AVAILABLE HERE
**Meal Plan eBook Bundle** Includes Meal Plan 2017 eBook + Meal Plan 2018 eBook AVAILABLE HERE

Frequently Used & Favorite Items

Rainbow Crunch Salad
Servings: 1
Cal: 604

Dressing:
1 Tbsp olive oil
2 tsp apple cider vinegar
1 tsp honey
Salt & freshly cracked black pepper

Salad:
1/2 cup shredded red cabbage
1/2 cups thinly sliced carrots
1/2 yellow bell peppers, diced
1/2 cup seeded & diced cucumber
1/2 cups thinly sliced radishes

In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt & pepper. Set aside. Assemble salad by arranging all of the vegetables in a serving dish & topping with dressing.

Herb & Garlic Baked Chicken Breast
1 (4-ounce) boneless skinless chicken breast
1 tsp olive oil
1 tsp garlic powder
1/2 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp dried basil
Salt & freshly cracked black pepper to taste

Preheat the oven to 375ºF.

Place chicken onto a nonstick or parchment lined baking sheet. Drizzle with oil & season with garlic powder, thyme leaves, oregano, basil & salt & pepper to taste. Bake chicken until it’s cooked through, about 25 to 30 min.

Herb & Garlic Quinoa
1 cup cooked quinoa
1 garlic clove, grated
2 Tbsp chopped parsley
Salt & freshly cracked black pepper

Combine all of the ingredients together.

Chili Stuffed Peppers
Servings: 1
Cal: 602

Chili Stuffed Pepper
1 tsp vegetable oil
1/2 cup diced onion
1 garlic clove, minced
1/2 cup ground turkey
2 tsp chili powder
1/2 cup canned kidney beans, rinsed & drained
1 cup canned diced tomatoes
1 red pepper, halved & seeds removed (leave green stems on)
Salt & freshly cracked black pepper
2 Tbsp shredded cheddar cheese
Cilantro to garnish

In a large skillet over med-high heat, heat oil. Add onion & cook for 1 to 2 min. Add garlic & cook until fragrant. Add turkey & continue to cook until it is no longer pink. Season with chili powder. Add beans & diced tomatoes. Cook until the mixture has thickened slightly, about 4 to 5 min. Season with salt & pepper to taste.

Preheat the oven to 375ºF.

Place red pepper halves into a baking dish. Fill each pepper half with chili mixture. Top with cheddar cheese & bake until peppers begin to soften, about 15 to 20 min.

Garnish with fresh cilantro.

Cilantro Lime Rice
3/4 cup cooked white rice
1/2 lime, zest & juice
1 Tbsp chopped cilantro
Salt & freshly cracked black pepper to taste

Combine all of the ingredients in a bowl.

Healthy Chickpea & Dill Salad
Servings: 1
Cal: 439

Marinated Dill Pickle Chickpeas on Spinach
1 cup canned chickpeas, rinsed & drained
1/4 cup diced cucumber
1/4 cup diced celery
2 Tbsp finely diced dill pickles
1 Tbsp minced red onion
1 Tbsp dill pickle brine
1 Tbsp olive oil
1/2 tsp Dijon mustard
1 tsp chopped dill
2 cups baby spinach
Salt & freshly cracked black pepper to taste
Lemon wedge for garnish

Combine all of the ingredients in a large bowl. Mix well. Allow chickpeas to sit for at least an hour in the fridge before serving over  baby spinach.

Protein-Packed Tuna Salad
Servings: 1
Cal: 418

Tuna Salad
1 can of tuna, drained
1 Tbsp minced red onion
1/2 tsp lemon pepper seasoning
2 Tbsp mayonnaise

Combine all of the ingredients together in a bowl.

Crunchy Romaine Salad
2 cups chopped romaine lettuce
2 radishes, thinly sliced
1/4 cup sliced celery

Place the romaine into a serving dish. Top with radishes & celery.

Sides
Hard boiled egg
Lemon wedge

Healthy Beef & Broccoli
Servings: 1
Cal: 518

Beef & Broccoli Stir-Fry
1/3 cup beef broth
1 Tbsp soy sauce
2 tsp hoisin sauce
1 tsp cornstarch
1 garlic clove, minced
1/2 tsp grated ginger
1 tsp sesame oil or vegetable oil
1 (4-ounce) striploin or sirloin steak, thinly sliced
1 cup broccoli florets
1/4 tsp sesame seeds
1 green onion, sliced on the bias

In a small bowl, whisk together broth, soy sauce, hoisin sauce, cornstarch, garlic & ginger. Set aside.

In a large wok or skillet, heat oil over med-high heat. Add steak & cook, tossing often until it is almost cooked through, about 3 min. Add broccoli to the pan & pour over the sauce. Cover pan & cook until broccoli is bright green & tender crisp, about 2 to 3 min.

Garnish with sesame seeds & green onion.

Rice
3/4 cup cooked white rice

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Healthy Chicken Recipes | Dinner Made Easy

Pineapple Baked Chicken
Servings: 6
Calories: 233

8 boneless, skinless chicken thighs (or 4 boneless skinless chicken breasts), cut into strips (600g)
2 cups pineapple, diced
1 red pepper, roughly chopped
1 red onion, roughly chopped
1 tsp garlic powder
1 lime, juice and zest
1/8 tsp smoked paprika
1/2 tsp chili flakes
salt and pepper to taste
3 tbsp cilantro (for garnish)
oil

In a large baking dish, toss together all the ingredients. Wrap dish and place in the refrigerator for 2-3 hours (overnight is ideal). Bake chicken at 400ºF for 30-40 minutes, stirring once or twice until chicken is cooked through and pineapple begins to caramelize. Serve immediately or store in the refrigerator for up to 3 days.

Sweet & Spicy Chicken with Rice Noodles
Servings: 4
Calories: 344

Honey Sriracha Sauce:
2 tbsp soy sauce
1/4 cup chicken broth
1 tbsp sesame oil
2 tbsp Sriracha
3 tbsp honey
1 tsp garlic powder
2 chicken breasts, sliced into strips (300g)

Stir Fry:
1 red pepper, finely sliced
1 green pepper, finely sliced
2 cup red cabbage, thinly sliced
1 cup julienned carrots

To plate:
4 green onions, finely sliced
2 cups rice noodles, cooked
cilantro (for garnish)

In a large bowl, whisk together sauce ingredients and add chicken strips. Allow to marinate for at least 1 hour (overnight is best).
Once chicken has marinated, heat a large skillet over medium-high heat and add oil. Add chicken, discarding the marinade and fry chicken until almost cooked through. Add peppers, cabbage and carrots and cook for another 2 minutes, or until chicken is completely cooked and vegetables are to your liking. Serve stir fry over hot rice noodles and garnish with cilantro and green onions. Store in the refrigerator for up to 3 days.

Healthy Chicken Fingers with Honey Mustard Sauce
Servings: 6
Calories: 296

Chicken Fingers:
4 chicken breasts, sliced into strips
3/4 cup flour
3 tbsp cajun or chili seasoning
3 eggs
2 cups, cooked and cooled quinoa

Preheat oven to 375°F. In a wide bowl, mix together flour and seasoning. Set aside. In a second bowl, beat eggs. Set aside. Place quinoa in a large dish. Set aside. To bread chicken fingers, one strip at a time, lightly coat in flour mixture. Dip into beaten eggs and finish off by pressing into quinoa. Place on a large parchment-lined baking sheet and continue to bread remaining chicken strips. Bake at 375°F for 15-20 minutes or until the quinoa coating is golden brown and the chicken is cooked through. For best results, flip once during cooking to ensure even browning. Serve immediately or store in the refrigerator for up to 3 days.

Honey Mustard Sauce:
1/4 cup honey
1/4 cup Dijon mustard
2 tbsp plain Greek yogurt
lemon juice to taste
salt and pepper to taste

In a small bowl, whisk together honey, mustard and yogurt. Season with lemon juice, salt and pepper to taste. Store in the refrigerator for up to 5 days. Enjoy!

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3 Healthy Fish Recipes | Dinner Made Easy

Tortilla-Crusted Tilapia
Servings: 4
Calories: 363

1.5 lbs tilapia, sliced into strips
3 cups tortilla chips, crushed (7oz)
1/2 cup flour
1 tsp ground cumin
1/2 tsp chili flakes
1/2 tsp smoked paprika
1 tsp garlic powder
1 lime, zested
3 eggs

On a large plate or a wide-mouthed bowl, whisk together flour, cumin, child flakes, smoked paprika, garlic powder and lime zest. Set aside.
In another wide-mouthed bowl, beat eggs. Set aside.
Place crushed tortillas on a large plate.
To encrust fish, take one strip at a time and lightly toss it in the flour mixture. Next, dip the fish into the eggs, then finish off my coating it with the crushed tortillas. Place fish stick on a well-greased baking sheet. Continue coating remaining fish.
Bake at 350ºF for approximately 12-15 minutes, or until fish is cooked through and tortilla crust is lightly golden.
Serve immediately or store in the refrigerator for up to 3 days.
*If you prefer, you can pan fry the fish on a large skillet over medium-high heat.
Enjoy!

Maple Dijon Salmon
Servings: 4
Calories: 330

4 salmon fillets, 4-6oz
1/4 cup maple syrup
1/4 cup Dijon mustard
2 garlic cloves, minced
salt and pepper to taste
oil

In a large bowl, whisk together maple syrup, mustard, garlic and a drizzle of oil. Season with salt and pepper to taste.
Coat salmon with mixture and allow to sit in the refrigerator for 15-20 minutes.
Place fish on a lined baking sheet and bake at 400ºF for 10-12 minutes, or until salmon is cooked through.
Serve immediately or store in the refrigerator for up to 3 days.
Enjoy!

Cajun Mahi Mahi with Mango Salsa
Servings: 3
Calories: 390

For the Mahi Mahi:
1 tbsp oil
1.5lbs Mahi Mahi filets
2 tbsp cajun spice

For the Mango Salsa:
2 mangoes, finely diced
1/3 cup red onion, finely diced
1 jalapeño, deseeded and finely minced
1/4 cup cilantro, roughly chopped
1 lime, juice and zest
salt and pepper to taste

Mahi Mahi:
On a large cutting board or in a large bowl, sprinkle cajun seasoning over fish. Gently rub the seasoning in.
Heat a large nonstick skillet on the stove and add some oil. Add fish and fry on medium-high heat for 2-3 minutes per side, or until fish is lightly golden and cooked through. Do not overcrowd the pan. Fry fish in batches if necessary.
Serve immediately with salsa or store in the refrigerator for up to 3 days.

Salsa:
In a large bowl, toss all ingredients and season with salt and pepper to taste.
Serve immediately or store in the refrigerator for up to 5 days.
Enjoy!

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One Pot Garlic Shrimp & Asparagus | Easy Weeknight Dinners

One Pot Garlic Shrimp & Asparagus
2 tbsp butter or olive oil
3 cloves garlic, minced
1½ cups quinoa
2½ cups chicken broth
½ tsp red chili flakes
½ cup white wine (optional)
1lb raw shrimp, peeled and deveined
1 bunch asparagus, cut in thirds
1 lemon, zested and juiced
¼ cup fresh parsley
salt and pepper

In a large skillet melt butter over medium-high heat. Add garlic and cook for 30 seconds.  Add quinoa, chicken broth and white wine and bring mixture to a simmer. Reduce heat to low, cover and simmer for 15-20 minutes.  Add shrimp and asparagus, cover and cook for another 3-4 minutes or until shrimp is fully cooked. Finish with lemon zest, lemon juice, parsley, red chili flakes, salt and pepper. Enjoy!

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