Chicken satay with peanut dipping sauce is a really delicious meal. But since it has to marinate, it’s something that I’m not usually going to make. This chicken satay salad is so easy and quick, it’s something that is a delight to make. I typically use smooth peanut butter, but this last time I used powdered peanut butter. I just mixed it up with water and added it like normal. It’s a great way to cut calories while still enjoying peanut butter. If you’re not a fan of bean sprouts, you can use a cup of shredded cabbage instead (with no significant nutritional change), or get creative and add cucumbers and bell peppers.
What better way to get in a nice big serving of veggies than to serve them atop noodles with a delicious Asian-style sauce smothering everything! This Savory Vegetable Stir Fry dish has become a family favorite of ours because not only is it healthy and delicious, but it’s a breeze to prepare. Feel free to mix it up with the veggies and toss in whatever you have on hand. It also works great with cauliflower, bok choy, zucchini, carrots, and snap peas. You could also serve this over brown rice or quinoa if preferred, and it reheats brilliantly the next day, so make sure to make some extra for leftovers!
I love to have quick and easy meals that I know I can make anytime because I have everything on hand. Penne with Roasted Red Pepper Ragu is one of those meals for me. I know that I keep everything on hand, so it’s easy to make during the week when I don’t know what else to cook. I’ve found that the key to this delicious sauce is a little bit of red wine. The red peppers and tomatoes work so well together, and the spices in the Italian sausage and oregano enhance the sauce flavor. But the wine adds a depth of flavor that is richer and deeper. The sauce isn’t as tomato tasting, but instead has a more well rounded flavor. I personally am not a huge fan of wine and don’t drink it, so I make sure to simmer my sauce for long enough that the alcohol is completely evaporated. By that time, the wine has really cooked into the sauce and made it just perfect. [Read more…]
Sometimes, you just need to splurge. Beef Wellington is one of my splurge meals. Beef Wellington is a beautiful dish to make. It’s actually really simple to make, and it’s so elegant and incredibly delicious. Searing the beef tenderloin seals in all of the juices, keeping the tenderloin juicy. I like to cook mine until it’s just a little pink in the middle, but it’s easy to adjust that for individual taste. If you have someone that likes theirs very well done (or very rare), you can just make individual Wellingtons by slicing the tenderloin before you seal it in the pastry. Serving this with a fresh salad and steamed asparagus seasoned with salt, pepper and lemon juice makes an elegant and beautiful meal that’s perfect for a splurge night.
Pork chops with apples and onions is one of my favorite ways to make pork chops. Apples and pork just go so well together that I don’t usually make gravy for my pork (even a pork roast). I just serve it with applesauce (a great time saver for when you’re crunched for time and can’t make something like this). I’ve made caramelized apples and onions to go with my pork chops in the past, but this version with balsamic vinaigrette is much lower in carbohydrates and fat (since you don’t add quite a bit of brown sugar and butter). The best part is that it’s simple and just as delicious to make as with caramelized apples and onions – but it’s healthier. I prefer bone in pork chops, since they tend to keep their juiciness better for me, but you can use anything. Also, if you’ve got a pork roast in the oven, you can still make this topping and serve it on the side for your family to put over the top of their pork roast. It doesn’t matter how you make your pork chops, either. In the skillet (like this recipe), grilled or baked, the topping will work just as well with any of them.
I don’t know too many guys who don’t consider salads chick food – especially here in the Midwest. But this salad is going to be a hit with the men too. It’s grilled, so it’s perfect for summer. You don’t have to heat up the kitchen with anything at all, you can just cook the pasta and grill the rest of the steak and corn on the cob. The grilling adds a wonderful flavor that you don’t get when you’re cooking inside too. The dressing is wonderfully refreshing and the lime juice makes sure that everything in your salad is bright and beautiful. Give this one a try, and it’ll become a sure hit.
Fresh fruit is a wonderful accompaniment to any meal right now. It’s so wonderful and ripe, fresh and juicy, it’s just delicious. This delightful salad is a perfect way to change up the boring fruit salad that you’re used to serving with your meal. The little bit of red wine vinegar adds a delicious bite to the salad, while the nutmeg adds a little spice and the lemon juice makes the fruit bright and beautiful. It’s easy to make, delicious and refreshing in the summer heat, perfect for a picnic with the family, or just dessert to finish off a wonderful dinner.
I love gardens. It’s so wonderful to be able to grow and garden and go out to get fresh produce when you want to make something. Rhubarb is growing really well this time of year, and what goes together better than strawberries and rhubarb? Thankfully, fresh strawberries are also ripe this time of year, so it’s perfect. I made my rhubarb sauce fresh, but I make a huge batch and then can it, so I can have it all year on pancakes, ice cream and steel cut oats. However, it’s wonderful fresh and stores well in the fridge.
I’m someone who loves rice and risotto is a wonderful way to prepare rice. The creamy rice is delicious as a side dish with sauteed mushrooms, onions and garlic. But it’s also wonderfully tasty when you use soy and coconut milk, add some fruit, cinnamon and vanilla to make it for breakfast. This creamy and flavorful breakfast is simple and easy. You can put it in the crock-pot over night, or just make it up ahead of time and store it in the refrigerator. It’s sure to be a meal that everyone will love.
Quinoa is one of my favorite grains. It’s naturally gluten free, so it’s something I know I can always eat. It’s packed with nutrients and protein, and has a delicious nutty flavor. I cook mine in my rice cooker with chicken broth (for a little added flavor), and then store the leftovers for a quick and easy lunch. This caprese quinoa is delicious and perfect for a lunch, since you don’t have to cook it. I also love to do a Mexican quinoa with corn, black beans, avocado, red onion and some lime vinaigrette. I’ll also do an citrus chicken quinoa or quinoa tabbouleh. Having quinoa for lunch is perfect for me, since my husband isn’t a huge fan, and it’s so simple for a weekday lunch. You can cook this on the stove, or in a rice cooker. Cook it just like rice, but if you use chicken broth in place of water, it adds a little more flavor. As a side note, I left my basil whole (since I thought it photographed better), but the recipe calls for it to be chiffonade (finely sliced), which adds a better flavor to the dish. For this, make sure to use fresh mozzerella in this recipe, the flavor is much better.
This is one of my very favorite salads. I love to make it for potlucks, it just goes so well and everyone loves it. I also love to make it for myself. It’s a perfect lunch, and lasts all week. It’s full of flavor and color, plus it’s very high in fiber (10 grams per serving), which helps to keep you feeling full longer. I use two red bell peppers, I like the sweeter, subtler flavor better. But if you’d like a little more color, use a green pepper. It lasts well for more than a week in the fridge, so it’s perfect for a week of lunches.