Potato salad is definitely a go-to BBQ side, and even though I am really not a fan of potatoes, I recognize most people do not agree with me. 😉 We had a BBQ last weekend to showcase Shawn’s foray into the world of brewing his own beer, and he also made his awesome wings. Of course a classic potato salad was a given with that. This is an Ina Garten recipe, I didn’t change anything, and the dressing was excellent. Definite winner.
Another in a series of burgers I did for fast freezer meals. We really liked this one! Would be great with some extra buffalo sauce and blue cheese on the top, and a side salad.
This was another in our attempt to pack a lot of freezer meals for super busy nights – this one is really convenient because you don’t have to thaw them. Just throw them on the grill, they may take a little longer. It was pretty good, though dry. Some light tomato sauce might be good with a light side. The recipe originally called for beef, and I subbed the turkey. Lamb might be pretty good with this was well.
This wasn’t a bad crock pot recipe, and is worth trying again. It originally came from Skinnytaste, and needed some extra seasoning. But through no fault of the recipe, I managed to grab the wrong kind of roast by accident. So it was a lot saucier/more watery than originally intended. If I hadn’t been so lazy, I probably would have bothered to thicken the sauce, but it was fine as is. Definitely has potential with more seasoning – I think some veggies in with the roast would be great as well. We served this with steamed asparagus.
I love shawarma, but doing the whole low carb thing isn’t really conducive to piling everything in delicious pitas smothered in garlic sauce. But it works well over a salad! I based this on a couple of different recipes I found (Cooking Light was where I got the base marinade), marinated it overnight, and had it with a lemon-sumac dressing. I’m not usually very good about salads for dinner, but this was pretty tasty, and fairly low-maintenance as well. We just used a bag of salad and tossed some tomatoes, cucumbers, and chickpeas in it as well.
This was a very tasty and quick grilled meal that definitely made a few leftovers – always nice. I used Skinnytaste’s seasoning on the steak, and went to my go-to corn and black bean salad recipe, which you can find here (though leave out the Cojita and olive oil for this). Steak was great as is, wouldn’t change anything. It’s not as low carb as it could be, with the corn and the beans, but they’re mostly useful carbs which I don’t tend to worry about too much. Even on a lower carb diet, I’d make again. You could serve this with a green veggie on the side, but it was plenty filling on its own!
This was a super fast, easy, and tasty dinner…would be perfect for a weeknight (or a Friday night when you’re pretty crispy fried 😉 ). This was a Cooking Light recipe that I picked on a whim since I needed something quick for dinner this evening. A definite make again. We made no changes to the recipe other than to cook it on the grill, and served it with steamed broccoli.
In an attempt to get control of eating out so often when we are pressed for time, we decided to give the whole freezer meal thing a try. It’s a little challenging when low carb is involved, but there are definitely a few recipes that looked like they were worth a try. We pulled this one out and had it for dinner tonight and thought it was very good. A little cheese or low fat sour cream would dress it up a bit, and some tomatoes or other color, but as a shredded chicken bowl on its own, we still enjoyed. Definitely would make again, and you can’t argue with having meals ready to go in the freezer.
We were driving home from NYC on Easter Sunday, so what is usually an excuse to make a huge, elaborate meal ended up just being a nice, easy dinner. The one thing that’s easy to forget about ham is that it really is brain dead – stick it in the oven for a couple of hours and you’ve got a ton of food for 3740278907 bajillion meals. I had saved this recipe from Food and Wine, and a ‘quick’ Easter dinner was a good excuse to use it. I didn’t change much; we used Smart Balance instead of butter, and I cut the water in half for a thicker sauce. We loved this! It would probably be quite good as a side dish anytime. We had this with some mustard-roasted fingerling potatoes.
Despite the fact that we live in international food heaven, paneer can be a pain to find in conventional grocery stores. It happens that a couple of my favorite Indian recipes are centered around paneer, so I was really excited when my friend Missy sent me a link on how to make homemade paneer. It was super easy to make and really good. So we needed a recipe, and I picked Matar Paneer, one I like a lot. This was kind of a mish-mash of a Madhur Jaffrey recipe and some other cobbled-together on the internet. We liked it, but next time I’ll add WAY more liquid. We both like our curries on the soupy side. 😉 It was enjoyable and I’d give it a spin again. The paneer will *definitely* happen again.
Om nom nom! 