We have a CSA dill plant that is flourishing when most of our other plants have kind of had it…went searching for an easy weeknight dill recipe and here’s what we found! This came from an old issue of Gourmet magazine. We enjoyed it and it was a pretty fast meal – the original recipe called for chicken legs, but I used chicken breasts and it was fine. Otherwise no changes. Definitely a make-again, but I do think I’d add more mustard next time.
This is one of my favorite side dishes, and I especially like it with anything Mediterranean. I made this to go with lemon-oregano grilled lamb chops for dinner, and probably could have hoovered the entire thing myself. This is good warm or cold, so leftovers are very useful. This could also be a main dish for a vegetarian night if you paired with a salad, etc.
Now that I’m juggling two horses after work on top of normal life and crazed studying, I’m suddenly becoming BFFs with our slow cooker. It’s so far allowing us to keep making healthy dinners even if neither one of us is home until after 7pm (and tired, who wants to cook after that?). This was a Cooking Light recipe that we liked, though it needed extra on all the seasoning – especially the salt and garlic. The only real change I made to the original (besides a heavier seasoning hand) was to use boneless, skinless chicken breast instead of bone-in…that’s just what we had. We’re mostly doing the low carb thing, so we did not server over pasta and it was just fine with a vegetable side. The below is with my changes to up the seasoning.
We really enjoyed this dressing made with scallion oil over a light steak salad – great lunch. The longer you let the scallion oil sit, the better this will be. Because the flavors are pretty strong, you really only need a little drizzle…it packs a punch.
We were really happy with this tasty, easy baked chicken dish, which came from a recipe database called RecipeSource. I did halve the sugar in the recipe from 1/2 cup to a 1/4 cup, so the rub was more watery than intended. But lost no flavor and it stayed on the chicken without trouble. The sweet rub on the chicken paired really well with some spicy garlic roasted green beans as a side. It also made a lot – I used four split chicken breasts, but you could really use any chicken you liked – a whole cut up chicken would be great for leftovers.
This was a great, low carb idea I got from Skinnytaste. I have home-mixed taco seasoning, and that was perfect to spice up the a ground turkey a bit. We really loved this, and since neither of us is a huge fan of taco shells, we actually preferred the lettuce! Pretty quick and easy for a weeknight meal, too. Top with any of your favorites – a little reduced fat cheese and sour cream helped temper the heat a bit. I serve this with Mexican-style black beans.
We are trying our hand at low-carb, and so far so good. As far as main dishes go for us, it’s not too bad – we don’t eat much pasta. But rice, starchy veg, and my beloved pretzels and beer…well, there’s no substitute for the latter, but it’s surprisingly easy to do without the former. This is a stuffed pepper that we concocted using vegetables instead of rice mixed in with the turkey and our homemade roasted red pepper tomato sauce. It was quite good, and the leftovers make for easy lunches.
We got a big, lovely bunch of kale in our CSA this week that needed a job. I was contemplating something to do with it besides a soup, and found this casserole on Serious Eats (originally Martha Stewart, I think). It’s nice for a summer casserole – lighter and very bright. It made a ton of course, which was my intent…lots of lunches! This was pretty easy to make a bit healthier with whole wheat pasta, part-skim cheeses, and Smart Balance instead of butter.
I saw this on a website, and I truly can’t remember where now. Either way, it seemed like a great, low cal idea – throw some chicken breasts in a slow cooker, dump a jar of salsa in, cook for a few hours and then shred the chicken. I went ahead and made some salsa verde for this, and it was a really easy, really tasty meal. It would be great in some tortillas, but we’re back on the eating lighter bandwagon, and it was actually delicious as is. We had this with black bean and corn salad on the side, and really loved it.
We really like this side salad with Latin type dishes, but really it would be great with anything. We had it with Chicken Salsa Verde. The addition of cojita cheese is what really makes it great, but if you want to lighten it even more you could definitely lose it and it would still be a good salad. It is substantial enough that you could have a larger portion for a full meal.
Om nom nom! 