Category Archives: Meals

Winter cold-buster recipe: Arroz con Pollo Soup

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A few weeks ago, Hubby came down with a case of the sniffles, so it was time to bust out one of our surefire cold cures: Arroz con Pollo soup.

It’s a nice alternative to your traditional chicken noodle soup — and by taking a few shortcuts, it’s a simple enough meal to be able to throw together when you’re feeling under the weather.

Arroz con Pollo Soup 

Ingredients:

  • 1 cup rice
  • 12 cups chicken stock (or part water/part chicken stock)
  • 4-5 boneless, skinless chicken breasts
  • 1 medium yellow onion, peeled and chopped
  • 1 clove garlic, chopped
  • 4 medium carrots, peeled and diced
  • 1 sprig cilantro – plus 1/4 cup, minced
  • 1/2 red onion, peeled and chopped
  • 2 roma tomatoes, diced
  • 4 corn tortillas
  • Splash of lime juice
  • Salt and pepper, to taste

Directions:

  1. Cook rice according to directions (or use rice cooker with 1 cup rice and 2 cups of the water/chicken stock)
  2. Place water/chicken stock, chicken, yellow onion, garlic, carrots and sprig of cilantro in a large pot. Season with salt and pepper, and cook over medium-high heat for 30 minutes (or until chicken is cooked through)
  3. Remove from heat, skim off any fat and floaters from stock. Shred cooked chicken, and set aside in a separate bowl
  4. Cut tortillas into small strips, seasoning with lime juice, salt and pepper. Bake until crispy in toaster oven
  5. When ready to assemble soup, put rice, chicken, red onion and tomatoes in bowl. Fill with broth, and top with cilantro and tortilla crisps
  6. Slurp up that soupy goodness!

What’s your favorite way to comfort yourself when you’ve got a cold? 

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Recipe: Grilled Steak and Rainbow Chard Salad with White Beans

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After all the holiday diet debauchery, hubby and I decided it was time to detox this month with some healthy meals. That, and I have a slight problem when it comes to tearing recipes out of magazines (and never making them), so we figured we’d kill the proverbial two birds with one stone on a recent weeknight.

This particular recipe was adapted from the January 2014 issue of Fitness magazine; I opted for a heftier green with more nutrients than the original watercress, and hubby suggested we throw on some Gorgonzola for an extra kick (it pairs so well with the steak).

The result? A hearty salad that’s full of fresh flavors — and pretty much the perfect dish to accompany those in-progress New Year’s resolutions.

Grilled Steak and Rainbow Chard Salad with White Beans (serves 4)

Ingredients: 

  • 1-pound flank steak, trimmed (and rubbed with salt, pepper, garlic powder & cumin)
  • 4 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 1 cup grape tomatoes, halved
  • 1 lemon, juiced and zested
  • 4 cups Rainbow Chard, rinsed and shredded
  • 1/2 cup Gorgonzola cheese crumbles

Directions: 

  1. Heat a grill pan over high heat, cooking steak for about 6 minutes on each side for medium rare.
  2. Transfer steak to a cutting board, and let rest for at least 5 minutes before thinly slicing diagonally across the grain.
  3. While steak cooks, heat 2 tablespoons olive oil, plus the garlic, in a large, nonstick skillet over medium heat for about a minute.
  4. Add beans, tomatoes, juice of lemon and 1 teaspoon lemon zest, simmering over medium heat for 5-6 minutes.
  5. In large bowl, toss salad with remaining 2 tablespoons olive oil, and season with salt and pepper.
  6. Add steak and bean mixture to greens, tossing gently to combine.
  7. Divide into 4 equal portions, topping each with a sprinkle of Gorgonzola cheese.

I’ll leave you with a parting shot of the beans and tomatoes simmering in the stove…I couldn’t resist capturing a moment filled with so much protein and so many antioxidants. Enjoy!

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Tasty turkey meatloaf (with a hidden health benefit)

Source: Jennie-O

Source: Jennie-O

Just because you’re watching what you eat doesn’t mean you have to cut out your favorite fall comfort foods.

Take this meatloaf makeover, for example. A simple swap of ground turkey for ground beef helps save some calories and fat, but it’s anything but bland.

I even snuck some greens in (shhh, don’t tell Hubby!) to kick it up a notch in the nutrient category.

Hide Yo’ Veggies Turkey Meatloaf

Ingredients:

  • 1 20-ounce package lean ground turkey
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 3-4 leaves kale, julienned
  • 1/2 cup breadcrumbs
  • 2 eggs
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon red pepper flakes
  • Salt and pepper, to taste
  • 1/2 cup ketchup, divided

Directions: 

  1. Preheat oven to 350ºF.
  2. In a large bowl, combine turkey, onion, garlic, kale, breadcrumbs, eggs, Worcestershire sauce, red pepper flakes, salt, pepper and 1/4 cup ketchup.
  3. Press turkey mixture into a loaf shape in a 13×9 baking dish.
  4. Bake one hour (or until internal temperature of meatloaf is well-done, 165ºF).
  5. Remove from oven, spread remaining 1/4 cup ketchup on top.
  6. Return to oven, and bake for 10-15 more minutes.
  7. Let stand at room temperature for five minutes (to retain juices) before slicing.

Here’s a peek at the process…

First, gather all the ingredients.

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No fresh garlic on hand? We keep a tube of pre-minced garlic in the fridge, so three squirts (roughly the size of cloves) did the trick.

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Because I was adding kale to this, I threw in an extra egg (meatloaf recipes usually only call for one) to ensure that the mixture would bind properly.

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Feel free to tweak the amounts of ingredients…or add more/different kinds of veggies!

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Pat it into the loaf; if you’re feeling fancy, make a fun heart shape or even individual “cakes.”

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Baking it a bit more after coating the loaf with ketchup gives it a nice carmelized effect and helps keep it moist.

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Slice, and enjoy!

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Two-step crock-pot beef stew

Photo credit: Food Network

Photo credit: Food Network

Ever get to the grocery store, only to realize that you’ve forgotten your list at home? Well, rather than turning around, I decided to wing it this week with a dish that’s always good to have in your back pocket: beef stew.

A true stew requires you to sear the beef to seal in juices and give it that extra-special kick of flavor – but this is the I’m-running-out-the-door-to-work version. It takes less than five minutes to prepare, yet still manages to deliver a delicious, hot and healthy meal by the time you get home.

Two-Step Crock-Pot Beef Stew 

Ingredients: 

  • 1 small bag baby carrots
  • 3 stalks celery, roughly chopped
  • 1 potato, peeled and cut into chunks
  • 1 ear corn, kernels cut off the cob
  • 3 cloves garlic, cut in half
  • 1 onion, diced
  • 1 package cubed stew beef
  • 1 Tbsp corn starch, mixed in one cup water
  • 2 Tbsp dry steak rub (this is all we had on hand; beef bouillon would work well, too)
  • 1 tsp dry mustard
  • 1/2 tsp celery salt
  • 1 bay leaf (remove before eating)
  • Salt and pepper, to taste

Directions: 

  1. Starting with beef, add all ingredients to crock-pot, finishing with spices and corn starch/water mixture.
  2. Turn crock-pot on low and cook for 8-10 hours, or until beef is tender and falls apart when poked with a fork.

Sharing a taste of home: Olga Bread

Photo credit: Olga's Kitchen

Photo credit: Olga’s Kitchen

A secret-recipe bread used in side dishes, desserts and an assortment of delectable sandwiches, “Olga Bread” made its debut in 1970 when the doors to Olga’s Kitchen first opened in Birmingham, Mich.

Sweet, soft and delicious can only begin to describe it. And although this recipe still doesn’t do the real thing justice, it does help tide me over between trips home.

The one and only 'Olga' of Olga's Kitchen, posing with my sister and mom

The one and only Olga, posing with my sister and mom

Olga’s Kitchen “Olga Bread”

Ingredients: 

  • 1 cup milk
  • 1/4 cup honey
  • 1/4 cup margarine
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast (1 pkg.)
  • 1/4 cup warm water
  • 1 teaspoon sugar
  • 4 cups flour, divided
  • 1 egg

Directions: 

  1. Scald milk, remove to large bowl.
  2. Add honey, margarine and salt to milk. Stir until margarine is melted, then set aside to cool until lukewarm.
  3. Combine yeast, warm water and sugar. Stir until sugar is dissolved, and set aside.
  4. Add 1 1/2 cups of the flour to lukewarm milk mixture, and beat well.
  5. Mix in egg and yeast mixture.
  6. Add remaining flour, a little at a time, until sticky dough is formed.
  7. Turn out on a floured surface, knead for about two minutes (dough will be sticky; don’t add more flour).
  8. Place dough in oiled bowl, turning once to oil whole surface of dough.
  9. Cover with plastic wrap and let stand in warm place until doubled in size.
  10. Punch down dough; divide into 16 equal pieces.
  11. Roll each piece to a thin rough circle about 8-10 inches in diameter.
  12. Heat a large dry skillet over medium-high heat; do not use any oil.
  13. Bake 30 seconds, flip and bake about 30 seconds on other side, or until mottled brown spots appear.
  14. Cool and store in a plastic bag.

Here’s a step-by-step look at the process:

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Combine all ingredients according to the directions, and you’ll have a super-sticky dough.

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Cover with plastic wrap, and set in a warm place to allow the dough to rise for about 20 minutes.

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Once it’s doubled in size, punch it down and portion into 16 pieces.

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Using an ample amount of flour, roll each portion out while the skillet is heating.

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Toss it in the pan, and watch as it begins to bubble and crisp. Flip as soon as mottled brown marks appear.

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Our favorite way to eat it is with shredded chicken, mozzarella cheese, roasted tomatoes, romaine lettuce and balsamic dressing. Delicious!

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For more of the history on Olga’s Kitchen restaurants (or to find one near you), visit Olgas.com.

Recipe: Crock-pot chicken curry

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A hot, hearty meal that takes less than 10 minutes to assemble? Count me in!

Ok, so maybe it’s not an authentic curry, but it is delicious. And by using a slow cooker to lock in moisture, you get the most tender, juicy chicken without relying on the usual fat, oil or extra calories from the skin.

Crock-pot Chicken Curry

Ingredients:

  • 4 fresh chicken breasts
  • 1 small bag baby carrots
  • 1 onion, diced
  • 1 small bag frozen peas
  • 1 medium-sized potato, cubed
  • 1 bell pepper, cored and sliced
  • 1 clove garlic, minced
  • 1 can coconut milk (plus 1/2 can water)
  • 1 tsp curry powder
  • 1 tsp cumin powder
  • 1/2 tsp ginger (fresh is best, but powdered works)
  • Sprinkle of coriander seeds
  • Salt and pepper, to taste
  • 1/2 cup fresh cilantro, chopped
  • Brown or white rice, cooked according to directions
  • Hot sauce or Sriracha (optional)

Directions: 

  1. After prepping veggies, put all ingredients (except rice) in crock-pot in no particular order (but I usually put the raw chicken towards the bottom).
  2. Turn crock-pot on low, and let cook for at least six hours or until chicken is cooked and vegetables are tender. Stir occasionally.
  3. Serve over a bed of white or brown rice, top with cilantro, and flavor with salt, pepper and hot sauce, as desired.

Breakfast done right: Avocado-baked eggs

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Dubbed the “Eggocado” by author and entrepreneur Tim Ferris, this compact breakfast bake is a nice alternative to the usual scrambled eggs or cold cereal.

Admittedly, the texture and consistency take some getting used to (hubby loved it; my verdict is, “meh”), but it’s nice to start your day with some healthy fats, fiber and vitamins.

The recipe is incredibly simple; top it with your favorite hot sauce or Sriracha for an extra kick in the pants to get you up and out the door in the morning!

Avocado-Baked Eggs

Ingredients: 

  • 1 ripe avocado
  • 2 fresh eggs
  • 1/4 cup grated cheese
  • Dash of pepper and salt
  • Optional: hot sauce, salsa

Directions: 

  1. Preheat oven to 425 degrees
  2. Slice avocado in half, and place in a baking dish after removing the pit
  3. Scoop out about 2 tablespoons of flesh to make room for the egg
  4. Crack one egg into each avocado half. Sprinkle with salt and pepper
  5. Bake in the oven for 15-20 minutes, or until egg white sets
  6. Remove from heat, and garnish with grated cheese, hot sauce or salsa

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SKINutritious Lemony Kale Salad

Photo credit: Daily Candy

Photo credit: Daily Candy

Just ask Kermit – it wasn’t easy bein’ green…until kale came along.

Thanks to this leafy superfood, the most-loathed color in the food pyramid has now risen to rock-star status.

Doctors may tout its transformative powers for inside the body, but holistic aesthetician Elise May recommends it for how it impacts the outside, as well.

Her favorite kale salad was recently featured in Daily Candy, and it’s so simple and so yummy, I couldn’t resist re-posting it here.

SKINutritious Lemony Kale Salad

Ingredients:

  • 1 bunch dinosaur/lacinato kale
  • 1 lemon, juiced
  • 1½ tbsp. olive oil
  • ½ clove garlic, minced
  • ¼ tsp. red pepper flakes
  • Salt and pepper, to taste
  • Toasted pepitas, avocado, gluten-free breadcrumbs (optional)

Directions:

  1. Wash kale and remove stalks. Slice thinly and place in a large bowl.
  2. In a separate bowl, whisk together lemon juice, olive oil, garlic and red pepper flakes. Season with salt and pepper.
  3. With clean hands, massage dressing into kale for several minutes until leaves soften. Let sit for 5 minutes to soak up the flavors.
  4. Top with toasted pepitas, avocado and gluten-free breadcrumbs, if you so choose.
Photo credit: Daily Candy

Photo credit: Daily Candy

Want more of Elise’s skintastic recipes? Download her Skin Detox eCookbook here, and keep an eye out for the second edition, due later this summer.

Recipe: Super-cheesy baked spaghetti pie

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Combine an increase in running mileage with recovery time spent trolling the internet for new meal ideas, and you’ve got a recipe for trouble.

Needless to say, I found this recipe when a recent carb craving struck. It’s a perfect weeknight dish that can be whipped up with very little effort, thanks to the convenience of jarred pasta sauce, pre-cooked sausage and shredded cheese.

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Of course, I couldn’t resist, oh, quadrupling the amount of cheese (yes, seriously) and adding some sweet Italian sausage to spice it up a bit.

The result? As delicious as it looks. And, bonus: Not only is there minimal-prep involved, but it’s also basically foolproof; as long as you can boil water, you’re good to go!

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Super-Cheesy Baked Spaghetti Pie

(Recipe adapted from LeMan and Wife)

Ingredients:

  • 1 jar (~25 ounces) pasta sauce
  • 16 ounces cooked spaghetti
  • 4 italian sausages, roughly chopped
  • 2 cups grated Parmesan
  • 2 eggs
  • 2 cups skim milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups shredded mozzarella cheese

Directions:

  1. Preheat oven to 350 degrees.
  2. Place cooked spaghetti in a 9×13 baking dish, and sprinkle sausage and Parmesan evenly over the top.
  3. Beat eggs in a small bowl before adding milk, salt and pepper, then pour mixture over the Parmesan.
  4. Top with pasta sauce, and sprinkle with mozzarella.
  5. Bake until cheese browns and sauce bubbles, about 45-55 minutes. Let sit for 10 minutes before serving.

Sink your teeth into four healthy summer burgers

Photo credit: SimplyRecipes.com

Photo credit: SimplyRecipes.com

‘Tis the season for a backyard BBQ, but letting loose on weekends doesn’t have to totally derail healthy eating habits.

And as much as I love the traditional all-beef patty (I am from the Midwest, after all), it’s nice to switch things up every now and then.

Start by pumping up your typical burger with nutrient-rich ingredients such as bean sprouts, shredded zucchini, beans, wheat germ and whole grains for added flavor, fiber and moisture.

Then when you’re ready to take the plunge, tickle your taste buds with these four alternative burger recipes that will satisfy the heartiest of appetites (and still be easy on the waistline).

Plus they’re so flippin’ delicious, you may just forget they’re good for you!

Cherry Bison Burger

Even though it has yet to compete in popularity, buffalo meat is lower in cholesterol and calories yet higher in iron and protein than beef. The rich flavor pairs well with cherries, which not only add a dose of antioxidants, but also a sweet zing to these burgers.

  • 1 pound ground buffalo (American Bison)
  • 3 ounces dried cherries, chopped
  • 3 teaspoon Worcestershire sauce
  • 1 tablespoon Hoisin sauce
  • 1/4 cup whole wheat bread crumbs
  • Salt and pepper, to taste

Mix all ingredients until well-blended, form into patties, then grill and serve with lettuce on toasted whole wheat buns.

Thanksgiving Dinner Turkey Burger

There’s nothing tastier than that day-after-Thanksgiving turkey sandwich, piled high with all the trimmings. This burger is a throwback to that memorable meal, with all the same indulgent flavors, just less fat and fewer calories.

  • 1 pound ground turkey breast
  • ½ onion, finely chopped
  • ½ cup celery, finely chopped
  • 2 eggs
  • 2 tablespoons poultry seasoning
  • ¼ cup seasoned stuffing mix
  • Salt and pepper, to taste

Mix all ingredients until well-blended, then form into patties and grill, serving with cranberry relish and light mayonnaise on toasted wheat bread.

Chicken Satay Burger

Whether eaten on a stick or in a bun, this is one of my favorite dishes and easily transforms chicken into a simple-yet-exotic weeknight meal. Play with the spicy peanut sauce to get your desired consistency – thicker can be spread directly on the burger, while a thinner sauce would be great for dipping.

  • 1 pound ground chicken
  • 1 clove minced garlic
  • ½ cup chopped cilantro
  • ¼ cup chopped mint
  • 1 tablespoon soy sauce
  • ½ teaspoon lime juice
  • Salt and pepper, to taste

Mix all ingredients above until well-blended, and form into patties. While patties are on the grill, mix the following ingredients for spicy peanut sauce: ½ cup peanut butter with 2 tablespoons coconut milk, 1 tablespoon lime juice, 2 teaspoons soy sauce, 1 teaspoon brown sugar and ½ teaspoon crushed red pepper. Serve on toasted whole wheat buns.

Glazed Ginger Soy Salmon Burgers

Sweet and tangy, this sea-based burger is easier to make than you’d think – plus it gives you a hearty helping of omega-3’s, vitamin D and selenium, each of which have their own powerful health benefits.

  • 1 pound canned or finely diced fresh salmon
  • 1 egg
  • 1 tablespoon minced fresh ginger
  • 2 scallions, finely diced
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon toasted sesame seeds (optional)
  • Salt and pepper, to taste

Mix all ingredients until well-blended, form into patties and pan-fry using olive oil spray to prevent sticking. Serve on toasted whole wheat buns with ginger-lime aioli, which can be made with ½ cup light mayonnaise, 1 clove minced garlic, 1 teaspoons minced ginger and 1 tablespoon lime juice.