I wanted to share a couple of really easy dinner recipes that I've come across lately. It can be hard to find healthy options that are still flavorful while being low calorie. These definitely fit the bill! (All of my notes or alterations to the recipes are in red!)
original recipe from cooking light, but found on elefanitas alegres
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- (Instead of the first three ingredients, I used a combo of spices like
- garlic powder, cayenne, s&p, can't remember what else)
- 2 teaspoons canola oil
- 12 ounces chicken breast tenders (I used regular chicken cutlets and grilled them)
- 1 cup chopped red onion (about 1)
- 1 cup fresh corn kernels (about 2 ears)
- 1 cup chopped zucchini (about 4 ounces)
- 1/2 cup green salsa (I found salsa verde at Trader Joe's)
- 3 tablespoons chopped fresh cilantro, divided (barf, I hate cilantro!)
- 4 (8-inch) fat-free flour tortillas
- Cooking spray (I didn't use this)
- 1 cup (4 ounces) shredded Monterey Jack cheese (I used sharp cheddar because it's what I had on hand)
- I also added one can of no salt added black beans
- 1. Preheat broiler.
- 2. Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently. (I did this step with the veggies and added the cooked grilled chicken when they were done)
- 3. Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.
recipes below from cooking light
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- (I didn't do the step that involved the first 2 ingredients)
- 2 to 2 1/2 pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained
- 1/4 cup olive oil
- 1/4 cup chopped parsley
- 1 tablespoon grated lemon peel
- 2 or 3 cloves garlic, peeled and minced
- 1/2 teaspoon fresh-ground pepper
- Lemon wedges
(seen on plate above)INGREDIENTS
- 1. In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl. (Like I said, I didn't do this step and it still turned out AMAZING!)
- 2. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
- 3. Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges to squeeze over shrimp.
- Note: Notes: A brief cure in salt and sugar not only adds flavor to the shrimp and makes them more tender but also acts as a mild preservative for transporting them. You can assemble the skewers through step 2 up to 1 day ahead; cover and chill. Prep and cook time: about 1 hour, plus at least 45 minutes to cure.
- 1 1/2 tablespoons olive oil
- 1 garlic clove, minced
- 1 1/2 cups diced red potato
- 1/2 cup chopped celery (I didn't add celery)
- 1/2 teaspoon salt
- 1 1/4 pounds green beans, trimmed
- 1/4 cup water
- 1/3 cup chopped fresh cilantro (subbed parsley for this)
- 3/4 pound plum tomatoes, peeled and coarsely chopped
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground red pepper (I didn't add this)
- 1. Heat olive oil in a large skillet over medium-high heat. Add garlic to pan; sauté 30 seconds, stirring constantly.
- 2. Add potato, celery, salt, and beans; sauté 1 minute.
- 3. Add 1/4 cup water; cover and cook 5 minutes or until beans are crisp-tender.
- 4. Add cilantro and tomatoes.
- 5. Cover, reduce heat, and cook 4 minutes or until tomatoes begin to soften, stirring occasionally. Stir in peppers.
- These recipes are really so good and I highly recommend giving them a try!The next thing is definitely not healthy, but too yummy not to share...I made these for my co-workers last week, and I think it has been the most well-received dessert I've made to date!do it, if you dare.