Tag archives for Healthy Dinner Recipes

3 Clever Cauliflower Recipes | Dinner Made Easy

Crispy Cauliflower Bites

Cauliflower:
1 head cauliflower, cut into florets
2 eggs, whisked
1 cup panko breadcrumbs

Honey Garlic Sauce:
1/3 cup honey
3 cloves garlic, minced
3 tbsp soy sauce
1/3 cup water
2 tsp cornstarch

To bread cauliflower, individually dip florets into eggs.
Next, roll cauliflower in panko breadcrumbs.
Place on a nonstick or parchment lined baking sheet.
Bake at 400ºF for 15-20 minutes, turning once halfway.
While cauliflower is baking, in saucepan over medium heat, add honey, garlic and soy sauce.
In a small bowl, make a cornstarch slurry by whisking water together with cornstarch.
Add cornstarch slurry to saucepan.
Cook for another 2-3 minutes or until sauce thickens.
Once cauliflower is golden and cooked to your liking, remove from oven and drizzle with honey garlic sauce.
*Allow to cool for a few minutes before eating!
Enjoy!

Cauliflower Pizza Crust

Crust:
1 head cauliflower, cut into florets
1 cup mozzarella cheese, shredded
¼ cup Parmesan cheese, shredded
2 tsp Italian seasoning
¼ tsp salt
1 large egg

For the pizza:
½ cup tomato sauce
1 cup mozzarella
½ cup mushrooms, sliced
½ green pepper, sliced
¼ red onion, sliced

For the crust, place cauliflower into a food processor.
Pulse until cauliflower is finely ground.
Steam crumbled cauliflower for 3-4 minutes or until tender
Using a clean kitchen towel, place cauliflower into the centre and wrap tightly so cauliflower doesn’t fall out.
Allow cauliflower to cool to avoid burning hands.
Once cooled, squeeze out as much moisture as possible.
Add cauliflower to a large bowl and add cheeses, egg, Italian seasoning and salt & pepper to taste.
Mix well.
Place mixture on an oiled nonstick or parchment lined baking sheet or pizza tray.
Press into desired shape.
Bake at 425ºF for 10-15 minutes, or until crust begins to brown.
To assemble pizza, add toppings of choice.
In this case, add tomato sauce and cheese.
Top with broccoli, tomatoes, orange pepper, corn and red onion.
Return to oven and bake until cheese has melted and crust is golden (approximately 5 minutes).
Enjoy!

Whole Roasted Cauliflower with Creamy Mushroom Sauce [Vegan]

Cauliflower:
1 head cauliflower, trimmed
1 tbsp oil
1 tsp garlic powder
salt and pepper to taste

For the Creamy Mushroom Sauce:
1 small onion, finely diced
1/2 lb mushrooms, sliced
1 tsp fresh thyme leaves
1 tbsp flour or cornstarch
1 cup mushroom or vegetable broth
1 tbsp soy sauce

Preheat oven to 375°F.
Clean cauliflower by removing core and excess leaves.
Place whole cauliflower head in a baking dish.
Drizzle with oil and season with garlic powder, salt and pepper to taste.
Cover with foil and roast for 30 minutes. Uncover and roast for 20-30 minutes more or until cauliflower is crispy.
In the meantime, heat oil in a skillet over medium-high heat. Add onion and mushrooms and sauté for about 6 minutes or until mushrooms have released their moisture.
Season with salt and pepper to taste.
Add flour and cook for an additional 30 seconds.
Add mushroom or vegetable broth and soy sauce and cook, whisking constantly until sauce thickens.
Add soy sauce and thyme and cook for an additional 30 seconds.
Enjoy!

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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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One Pot Cajun Chicken | Easy Weeknight Dinners

*This post was made in collaboration with BUSH’S Beans

One Pot Cajun Chicken Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4-6

1 tbsp olive oil
6 chicken thighs or legs
1 small yellow onion, diced
3 celery ribs, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 tbsp Cajun seasoning
1⁄2 tsp cayenne pepper (optional)
1 cup rice
1 can BUSH’S Dark Red Kidney Beans
2 cups vegetable broth
1 can diced tomatoes, 15oz
salt and pepper

1. In a large skillet heat olive oil
2. Season the chicken with salt and pepper and then fry for 3-4 minutes per side, or until the chicken is golden.
3. Remove chicken from the skillet and set aside.
4. To the same skillet add onion, celery and bell pepper. Sauté for 3 to 4 minutes or until they begin to soften. Add minced garlic, Cajun seasoning and cayenne pepper (if you like the heat.) Cook for an additional 30 seconds.
5. Add rice, BUSH’S Dark Red Kidney Beans, broth and diced tomatoes. Bring mixture to a simmer, return the chicken to the skillet and cover. Reduce heat to medium-low and cook for 10 minutes.
6. Serve immediately or store in the refrigerator for up to 3 days.

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