Tag archives for Healthy Recipes

4 Easy SLOW COOKER Recipes

More Slow Cooker Recipes Here

Frequently Used & Favorite Items

Pineapple Chicken

2 cups diced pineapple
1 green bell pepper, diced
1 red bell pepper, diced
1 red onion, diced
1/2 cup pineapple juice
1/2 cup chicken broth
3 tablespoons barbecue sauce
2 tablespoons soy sauce
2 tablespoons honey (optional)
3 garlic cloves, minced
1/2 teaspoon red pepper flakes (optional)
4 boneless skinless chicken breasts
1 lime for garnish
Salt and freshly cracked black pepper

Place the pineapple, green pepper, red pepper and onion into the slow cooker. Pour over the pineapple juice, chicken broth, barbecue sauce, soy sauce and honey. Add the garlic and red pepper flakes. Mix everything together and top with the chicken and season with salt and pepper.

Cook until the chicken has reached an internal temperature of 165ºF, on low for 6 to 8 hours, or on high for 3 to 4 hours.

Easy French Dip Beef Roast
2 cups beef broth
1 onion, diced
3 garlic cloves, smashed
1-2 tablespoons Worcestershire sauce
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
3lb beef shoulder roast
2 thyme sprigs
2 rosemary sprigs
Salt and freshly cracked black pepper
8 bread rolls to serve
1 cup shredded provolone to serve
4 cups arugula to serve

In the slow cooker, whisk together the beef broth, onion, garlic, Worcestershire sauce, horseradish and mustard. Place the roast into the slow cooker and season with salt and pepper. Top with the thyme and rosemary. Cook on low until the beef is tender, about 8 hours.

Assemble the sandwiches with the shredded roast, provolone and arugula. Strain the remaining liquid in the slow cooker and serve with the sandwiches.

Asian Style Meatballs
1/4 cup chicken broth
1/4 cup hoisin sauce
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon honey (optional)
1 red chili, minced
3 garlic cloves, minced
1 teaspoon freshly grated ginger
1/4 teaspoon red pepper flakes (optional)
1 1/2 lbs frozen turkey meatballs
Salt and freshly cracked black pepper to taste
2 green onions, sliced for garnish
Sesame seeds for garnish

In the slow cooker, whisk together the hoisin sauce, soy sauce, rice vinegar, honey, chili, garlic and ginger. Stir in the meatballs. Cook until the meatballs are hot and the sauce has thickened, on high for 3 hours or low for 6 to 8.

Serve immediately topped with green onion and sesame seeds.

Vegetable Barley Stew
1 cup pearl barley
1 onion, finely diced
2 carrots, diced
2 celery ribs, sliced
2 cups chopped green beans, fresh or frozen
1 green pepper, diced
2 cups quartered mushrooms
1 cup frozen peas
3 garlic cloves, minced
6 cups vegetable broth
2 cups diced tomatoes
1 teaspoon paprika
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons freshly chopped parsley for garnish
Salt and freshly cracked black pepper

Place all of the ingredients into a slow cooker and mix well. Cook until the barley has softened, on high heat for 4 hours or low for 6 to 8 hours.

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3 Healthy Baked Egg Recipes | Better Breakfasts

MORE Healthy Breakfast Recipes Here
Healthy Lunch Recipes: http://bit.ly/1XQuIri
Healthy Snack Recipes: http://bit.ly/2aCBfDM

Shakshuka Baked Eggs
1 teaspoon oil
1 cup strained tomatoes
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon red pepper flakes
1 garlic clove, minced
2 large eggs
2 tablespoons crumbled feta
Salt and freshly cracked black pepper

Preheat the oven to 425ºF. Lightly grease two ramekins with oil. Set them aside.
In a small bowl, mix together the strained tomatoes, smoked paprika, cumin, coriander, red pepper flakes, garlic, salt and pepper.
Divide the mixture between the two ramekins and crack an egg into the centre of each. Bake the eggs until they are cooked to your liking, about 12 to 15 minutes.
Serve immediately with fresh bread.

Kielbasa Hash Brown Baked Eggs
1 teaspoon oil
1/2 cup diced turkey kielbasa
1/2 cup frozen hash brown potatoes
1/4 cup shredded white cheddar cheese
4 large eggs
1 tablespoon chopped chives

Preheat the oven to 425ºF. Lightly grease two ramekins with oil. Set them aside.
Divide the kielbasa, hash browns and cheddar cheese between the two ramekins. Create a well in the centre of each ramekin and crack two eggs into each. Bake the eggs until they are cooked to your liking, about 12 to 15 minutes.
Serve immediately topped with fresh chives.

Go Green Baked Eggs
1 teaspoon oil
1/2 cup finely chopped broccoli
1/2 cup chopped asparagus
1/2 cup finely chopped kale
1/2 teaspoon garlic powder
1/4 cup crumbled goat cheese
4 large eggs
1 tablespoon chopped chives

Preheat the oven to 425ºF. Lightly grease two ramekins with oil.
Divide the broccoli, asparagus, kale, garlic powder and goat cheese between the ramekins. Create a small well in the centre of each ramekin and crack two eggs into each well. Season the eggs with salt and pepper to taste. Bake the eggs until they are cooked to your liking, about 12 to 15 minutes.
Serve immediately with freshly chopped chives.

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Healthy Granola Cookies | 3 Delicious Ways! Vegan, Gluten-Free & Dairy-Free

MORE Healthy Breakfast Recipes Here
Healthy Lunch Recipes Here
Healthy Snack Recipes Here

Frequently Used & Favorite Items Here

Base:
2 ripe bananas, mashed
1 cup peanut butter
1/4 cup maple syrup
1 teaspoon vanilla extract
2 cups old fashioned rolled oats

PB & J
1/2 cup chopped salted peanuts
1/2 cup dried fruit of choice

*For a fun twist, before baking, try pressing your thumb into the center of each cookie dough ball and fill it with your favorite jam!

Peanut Butter Chocolate
1/4 cup cocoa powder
1/2 cup chocolate chips or cacao nibs
1/2 cup chopped salted peanuts

Banana Coconut
1/2 cup banana chips
1/2 cup shredded coconut
1/2 teaspoon coconut extract

Preheat the oven to 350ºF.

In a large bowl, mix together the peanut butter, maple syrup, vanilla extract and bananas. Stir in the rolled oats, and desired mix-ins.

Scoop the cookies onto a parchment-lined baking sheet and using a fork, press them down slightly. Bake the cookies until they have firmed up and are lightly golden, 13 to 15 minutes.

Allow to cool for at least 5 minutes before enjoying!

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3 Healthy Scrambled Egg Recipes | Better Breakfasts

Broccoli Feta Scramble
2 teaspoons vegetable oil
1/2 cup finely chopped broccoli
1 garlic clove, minced
4 large eggs
2 tablespoons milk
1/4 cup crumbled feta cheese
1/2 teaspoon dried oregano
Salt and freshly cracked black pepper

Heat the oil in a nonstick skillet over medium high-heat. Add the garlic and broccoli and cook until they have softened, 2 to 3 minutes.

While the eggs are cooking, in a medium bowl, whisk together the eggs and milk. Once the broccoli is bright green, add the eggs to the pan. Cook the eggs, stirring, until the eggs solidify. Season the eggs with the oregano, salt, pepper, and half of the feta. Mix everything together and serve immediately topped with the remaining feta.

Spicy Sausage Scramble
1/4 cup spicy sausage, removed from the casings
1/2 cup finely chopped kale
1/2 teaspoon freshly chopped rosemary
4 large eggs
2 tablespoons milk
Salt and freshly cracked black pepper
A pinch of red pepper flakes (optional)

Heat a nonstick skillet over medium-high heat. Add the sausage and cook it until it begins to brown, 3 to 4 minutes. Add the kale and cook until it has wilted, 2 to 3 minutes.

While the sausage and kale are cooking, in a medium bowl, whisk together the eggs and milk. Pour the egg mixture into the pan, stirring. When the eggs begin to solidify, season the scramble with the rosemary, salt and pepper. Continue to cook the eggs until they have solidified and are cooked to your liking, about a minute.

Serve immediately topped with some red pepper flakes.

French Onion Scramble
1 tablespoon butter
1 large yellow onion, sliced
4 large eggs
2 tablespoons milk
1 teaspoon Worcestershire sauce
1/2 teaspoon fresh thyme leaves
1/4 cup shredded gruyère cheese
Salt and freshly cracked black pepper

Melt the butter in a nonstick skillet over medium-low heat. Add the onion and cook, stirring occasionally, until the onions softens and begins to caramelize, 15 to 20 minutes.

While the onions are cooking, in a medium bowl, whisk together the eggs and milk. Set them aside.

Returning to the skillet, Add the Worcestershire sauce and thyme leaves and cook until they are fragrant, 30 seconds. Pour the eggs into the pan, stirring. When the eggs begin to solidify, season the scramble with salt, pepper and half of the gruyère.

Serve immediately topped with the remaining gruyère.

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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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3 Healthy *NEW* Ways To Eat QUINOA | Health Foods Remixed

*Brand New* Healthy Meal Plan 2018 eBook Available Here

One Skillet Quinoa Recipes
3 More Quinoa Recipes
Healthy Breakfast Recipes
Healthy Lunch Recipes
Healthy Dinner Recipes
Healthy Snack Recipes

Frequently Used & Favorite Items

Caprese Quinoa Bake

1 tablespoon olive oil
1 garlic clove, minced
2 cups crushed tomatoes
2 tablespoon balsamic vinegar
1/4 teaspoon red pepper flakes
2 cups cooked quinoa
2 cups cooked and shredded chicken
3 cups baby spinach
1 cup halved cherry tomatoes
1 cup shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 cup chopped basil, divided

Preheat the oven to broil.

Heat oil in a large oven-safe skillet over medium-high heat. Add the garlic and cook until fragrant. Add the crushed tomatoes, balsamic vinegar and red pepper flakes. Stir in the quinoa and shredded chicken. Add the spinach and cook until the spinach has wilted. Remove from the heat and top with cherry tomatoes, mozzarella and Parmesan. Broil quinoa bake until the cheese has melted, 3 to 4 minutes. Garnish with basil.
Enjoy!

Salmon & Quinoa Cakes

1 (8-ounce) skinless salmon fillet, diced
1 cup cooked quinoa
3 tablespoons ground almonds
1 egg
2 tablespoons chopped dill
1 garlic clove, minced
1 tablespoon Dijon mustard
1/2 lemon, juiced
Olive oil for frying
Salt and freshly cracked black pepper

Blend the salmon in a food processor until it is finely chopped. Transfer the salmon into a large mixing bowl. Add the quinoa, almonds, egg, dill, garlic clove, Dijon mustard, lemon juice, salt and pepper. Shape the mixture into 6 patties.

Heat the oil in a large skillet over medium heat. Cook the fish cakes, covered, until they are golden, about 3 to 4 minutes and flip. Continue to cook until the remaining side is golden and the salmon cake is firm.
Enjoy!

Yogurt Dill Dip
1 cup Greek yogurt
3 tablespoons chopped dill
2 green onions, finely chopped
1/2 lemon, zest and juice
1 garlic clove, grated
Sea salt and freshly cracked black pepper

In a medium bowl, mix all of the ingredients together.
Enjoy!

Fruity Quinoa Salad

3 cups cooked quinoa
1 mango, diced
1 cup quartered strawberries
1/2 cup blueberries
1/2 cup blackberries
1/2 lemon, juiced
2 tablespoons honey
1/2 cup vanilla yogurt
1 tablespoon chia seeds for garnish

In a large serving bowl, toss the quinoa with the fruit, lemon juice and honey. Serve with the vanilla yogurt and sprinkle with the chia seeds.
Enjoy!

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3 NEW Kale Recipes You’ll Actually Want To Eat | Healthy Foods Remixed

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*Brand New* Healthy Meal Plan 2018 eBook Available HERE

Fresh & Fruity Salad Kale Salad
6 cups finely chopped kale
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon agave
Salt and freshly cracked black pepper
1 cup cooked long grain and wild rice
1 apple, diced
1/2 cup halved grapes
1/4 cup dried cherries
1/4 cup chopped almonds

In a small bowl, whisk together the olive oil, white wine vinegar, agave, salt and pepper. In a large bowl, massage the kale with half of the vinaigrette. Toss with the rice and transfer to a serving dish. Top with the apple, grapes, cherries, almonds and remaining vinaigrette.
Enjoy!

Spicy Sausage & Potato Soup
1 tablespoon olive oil
1 onion, finely diced
2 garlic cloves, minced
1lb hot Italian sausage, removed from its casing
5 cups chopped kale
3 cups diced potatoes
1 1/2 cup diced tomatoes
1/4 teaspoon red pepper flakes
8 cups chicken broth
Salt and freshly cracked black pepper

Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until it is translucent, 2 to 3 minutes. Add the garlic and cook until fragrant. Add the hot Italian sausage and cook, breaking it up with the side of your spoon, until it’s no longer pink, 6 to 8 minutes. Add the kale and potatoes and cook for a minute and top with the diced tomatoes, red pepper flakes and broth. Bring the soup to a boil and reduce to a simmer. Simmer until the potatoes have softened, about 25 to 30 minutes. Season with salt and pepper to taste.
Enjoy!

Soba Noodle Bowl
1 tablespoon sesame oil
1 cup sliced mushrooms
2 garlic cloves, minced
1 teaspoon freshly grated ginger
1/2 teaspoon red pepper flakes
4 cups chopped kale
3 cups cooked soba noodles
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon agave
2 green onions, thinly sliced
1/4 cup chopped cilantro
Salt and freshly cracked black pepper

Cook soba noodles according to package directions and set aside.
Heat the sesame oil in a large skillet over medium-high heat. Add the mushrooms and cook until they begin to brown, about 4 to 5 minutes. Add the garlic, ginger and chili flakes and cook until fragrant. Add the kale and cook until it wilts, about 2 to 3 minutes. Add the cooked soba noodles and season with soy sauce, rice vinegar and agave. Cook until the noodles have heated through and stir in the green onion and cilantro.
Enjoy!

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5 NEW Healthy Oatmeal Recipes!

*Brand New* Healthy Meal Plan 2018 eBook Available HERE

Overnight Oatmeal
Baked Oatmeal
Healthy Breakfast Recipes
Healthy Lunch Recipes
Healthy Dinner Recipes
Healthy Snack Recipes

Frequently Used & Favorite Items

PB & J Oatmeal
2 cups 2% milk
1 cup old fashioned rolled oats
3 tablespoons peanut butter
2 tablespoons raspberry jam
1/4 cup fresh raspberries to serve
2 tablespoons chopped roasted peanuts

In a medium pot over medium heat, add the milk and oats. While stirring, bring the mixture to a simmer and continue to cook until all of the moisture has been absorbed, about 5 to 6 minutes.
Once the porridge has thickened, stir in the peanut butter and jam.
Serve immediately, topped with fresh raspberries and peanuts.

Mushroom & Goat Cheese Oatmeal
1 tablespoon butter
1 cup sliced cremini mushrooms
1 garlic clove, minced
1 teaspoon thyme leaves
1 cup chopped baby spinach
2 cups vegetable broth or mushroom broth
1 cup old fashioned rolled oats
1/4 teaspoon red pepper flakes
1/4 cup crumbled goat cheese
Salt and freshly cracked black pepper

Melt the butter in a medium skillet over medium-high heat. Add the mushrooms and cook until they have softened and begin to brown, about 4 to 5 minutes. Add the garlic, thyme and salt and pepper and cook until fragrant, about 30 seconds. Add the spinach and cook until wilted, about 2 minutes. Add the broth, oats and red pepper flakes. While stirring, bring the mixture to a simmer and continue to cook until all of the moisture has been absorbed, about 5 to 6 minutes. Serve immediately topped with crumbled goat cheese.

Chocolate Cherry Almond Oatmeal
2 cups almond milk
1 cup old fashioned rolled oats
3 tablespoons maple syrup
1 tablespoon cocoa powder
1/2 cup dried cherries
1/4 cup chopped almonds, divided in half
Green Yogurt for topping

In a medium pot over medium heat, add the milk, oats, maple syrup, cocoa powder and half of the cherries. While stirring, bring the mixture to a simmer and continue to cook until all of the moisture has been absorbed.
Serve immediately topped with almonds and Greek yogurt.
*Dark chocolate chips also make a great topping!

Corn & Scallion Oatmeal
2 cup vegetable broth
1 cup old fashioned rolled oats
1 cup corn kernels (fresh or frozen)
2 tablespoons soy sauce
4 green onions, sliced on the bias
2 fried or poached eggs
1 teaspoon Sriracha
1/2 teaspoon sesame seeds (for garnish)
Salt and freshly cracked black pepper

In a medium pot over medium heat, add the vegetable broth, oats, soy sauce and hot sauce. While stirring, bring the mixture to a simmer and continue to cook until all of the moisture has been absorbed, about 5 to 6 minutes. Add corn and green onions and cook for an additional 2 minutes. Season with salt and pepper to taste.
Serve immediately topped with an egg, and sesame seeds.

Carrot Cake (Pineapple, raisins, nuts, carrot cake spice)
2 cups 2% milk
1 cup old fashioned rolled oats
1 cup shredded carrots
1/4 cup raisins
1/4 cup chopped walnuts
2 tablespoons maple syrup
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract

In a medium pot over medium heat, add the milk, oats, carrots, maple syrup, cinnamon, ginger, nutmeg and vanilla. While stirring, bring the mixture to a simmer and continue to cook until all of the moisture has been absorbed, about 5-6 minutes. Stir in raisins and walnuts and cook for an additional minute.
Serve immediately topped with raisins and walnuts.

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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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EASY Meatless Mains | Dinner Made Easy

**Back-to-School eBook** | 35 Lunch Bowls Available Here**

More Vegetarian Recipes Here
Dinner Made Easy Recipes Here
Healthy Dinner Recipes Here
Soup Recipes Here

Frequently Used & Favorite Items

Mushroom Barley Risotto
2 cups mushrooms, chopped
2 cups leeks, chopped
2 garlic cloves, minced
2 tsp thyme
1 cup pearl barley
½ cup white wine (optional)
4 cups mushroom broth (or vegetable broth)
2 tbsp butter
½ cup parmesan, grated (optional)
2 tbsp parsley, chopped
Oil
Salt and pepper to taste

In a large saucepan over medium-high heat, add oil. Add leeks and mushrooms and cook until leeks have softened and mushrooms begin to brown. Add garlic, thyme and barley and cook until fragrant. If using, add white wine to deglaze pan. Add broth and stir. Cover saucepan and simmer for 35-40 minutes, or until barley is cooked through and most of the liquid is absorbed. Add parmesan and parsley and mix well. Season with salt and pepper to taste.
Enjoy!

Veggie Stuffed Pepper Casserole
3 bell peppers, chopped
2 zucchini, finely diced
2 cups rice, cooked
2 cups diced tomatoes
2 garlic cloves, minced
¼ cup kalamata olives, pitted and chopped
2 tbsp sundried tomatoes, chopped
¼ cup artichoke hearts, chopped
1 tbsp Greek seasoning
2 tbsp parsley, chopped
1 cup feta, crumbled
Oil
Salt and pepper to taste

Heat a large skillet over medium-high heat and add oil. Add peppers and zucchini and cook for 2-3 minutes. Stir in rice and diced tomatoes. Add garlic, olives, sundried tomatoes, artichoke hearts and Greek seasoning. Cook until fragrant. Transfer mixture to an oven safe baking dish. Top with parsley and crumbled feta and bake at 350ºF for 15-20 minutes.
Enjoy!

*If cooking from frozen, add another 15-20 minutes to the cooking time. If cheese is browning too quickly, cover with aluminum foil. If possible, to reduce cooking time, allow to completely thaw before baking.

Chickpea Masala
1 red onion, sliced
1 red pepper, chopped
1-2 chilis, chopped (depending on your heat preference)
3 garlic cloves, roughly chopped
1 tsp ginger, chopped
1 bunch cilantro
½ tsp cumin
1 tbsp smoked paprika
1 tsp garam masala
1 tsp ground coriander
1 tsp turmeric
2 tbsp ground almonds
2 cups diced tomatoes
½ cup vegetable broth
1 cup coconut milk
1 can chickpeas, rinsed and drained
1 cup spinach, chopped
Lemon for garnish
Oil
Salt and pepper to taste

In a large saucepan over medium-high heat, add oil. Add red onion and red pepper and cook until they have softened and begin to brown, about 15 minutes. Add garlic, ginger, chili and cilantro stalks. Cook until fragrant. Add spices and ground almonds and cook for another 30 seconds, or until spices become fragrant. Add tomatoes, broth and coconut milk. Using an immersion blender, purée sauce. Season with salt and pepper to taste. Add chickpeas and cook for 5-10 minutes, or until cooked to your liking. Add spinach and cook until wilted. Garnish with cilantro leaves and lemon wedges.
Enjoy!

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