I’m always on the lookout for interesting ways to cook chicken breast – a) it’s kind of boring on its own, and b) I’m not fabulous at most methods of cooking it. But this came out quite well, wasn’t dry, and was great for leftovers – just the right size for lunch. You could really use any vegetable and cheese you wanted with this – I did broccoli and provolone. Very low cal and easy. I got this from Skinnytaste.
So I hesitate to call this a recipe, but really, it’s delish. And you could make your own salsa verde and then it’s a LITTLE more recipe-like. 😉 Regardless, it’s awesome, jars or homemade or whatever. I would say this just became a favorite for both of us.
Shawn makes the best soups, and this butternut squash with an array of different veggies was definitely right up there with my favorites he’s made. This makes a lot, is very adaptable, and *very* filling. We had this with some garlic flatbread crackers for dipping, but honestly this is so filling that a side isn’t needed. Great for lunches!
This was a Madhur Jaffrey recipe that looked really interesting, and Shawn picked up some nice haddock fillets so it was a good fit. We really liked both the simple preparation of the fish and the sauce! I am not usually a star at breading/baking fish, but I followed this to a tee and it came out perfectly. The sauce would also be really nice with chicken or pork as well. All-around great recipe…pretty much like every Madhur recipe we’ve tried. 🙂 We had this with ginger-garlic broccoli on the side.
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 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.
This one is another result of “clean out the cooking magazines frenzy,” and it came from Cooking Light. We really liked it. I changed up the cooking method a little – I skipped marinating the scallops because I didn’t think they would pan sear as well if already wet. I like a nice sear on them, so I took care of that first, then cooked them in the sauce for a minute to get the flavor set in. I served with a side of snow peas tossed with a soy and mirin vinaigrette, which was nice but alas I overcooked the peas. Don’t do that and it’s a great side! 🙂