Wednesday, June 25, 2014

Salmon & Coconut Broccoli

Salmon & Coconut Broccoli.... This meal was not something crazy innovative or different, but let's be honest if you're trying to make healthful meals in 30-45 minutes 4 nights a week we just can't be that creative all the time. But sometimes it's nice to spice things up in easy minimalistic ways, even if its just to feel like you aren't in a rut.

So Monday night instead of the normal routine of sauteing broccoli in grape seed oil and a tiny splash of water to steam... I steamed the broccoli in coconut milk and lime! Just a little twist, but added a fun element to the meal.

The salmon was done in a foil pouch in the  oven with the new handy dandy lettuce (or in this case spinach)  which keeps it very moist, almost like it's poached. Also served this meal up with sauteed yellow bell pepper and zucchini and all a top Trader Joe's Jasmine White Rice. I sprinkled some fresh chopped green onions over the salmon and voila!

coconut milk bubbling before adding the broccoli


Wednesday, June 18, 2014

Bell Pepper Taco Shells

Bell Pepper Taco Shells... I don't know why I haven't ever thought of this before, but it was quite genius. So we all know stuffed bell peppers right? They usually include a bell pepper with the top (stem part) cut off and then they're filled with ground meat and rice etc. Well this week I started thinking that sounded like a yummy idea but I wanted a Mexican twist. So I decided to eliminate the rice and use taco seasonings to make a beef taco filling for my stuffed peppers.

But then the more I thought about it, and once I saw the long oval like red peppers at the market this week I figured, why don't i cut them longways and make them like taco shells? Well guess what, it worked beautifully and here is what I can report out:

What I used:

  • 2 long red bell peppers (cut in half, de-seeded and rinsed)
  • 1-1.5 lbs ground beef
  • 1 packet taco seasoning
  • 1/2 can of rotel original (tomatoe with peppers)
  • Shredded Cheese
  • Avocado 
  • Salsa
After cutting the bell peppers in half I drizzled them with a tiny olive oil and popped them in the oven skin side down on a baking sheet and 350 for about 10 minutes while I cooked my ground beef. 

To flavor the beef, I browned it first, then removed as much of the excess oil as possible. Once removed I added a packet for taco seasoning and half the can of rotel. This adds a nice chunky tomatoyness to the mixture and a bit of liquid which you lose when you remove the oil/fat. 

Once the beef was all browned and Dahlicious I ladled it into the bell pepper taco shells, sprinkled with cheese and popped in the broiled for a minute or two until the cheese was melted. I served them with fresh salsa and a perfectly rive avocado - Dahlish!!

They were easy to fork and knife or pick right up like a taco... and best of all, very guilt free. You could make this even "better" for you by replacing the ground beef with turkey for a very low fat/cal option.


Monday, June 9, 2014

Quick Healthful Pasta for One

Quick Healthful Pasta for One... When you're suddenly cooking for one and you are pressed for time, what's your go to? I know for some people its the simple eggs and toast, or perhaps a salad since it really takes no cooking at all.

For me, I like something hot for dinner, and tonight was no exception. I had a bunch of veggies on hand and wanted something light - but comforting at the same time (it was along Monday!)

I decided to use some fresh spinach, little golden tomatoes, and prosciutto to make a nice little pasta.

While my whole wheat linguini was boiling I put a handful of little tomatoes in a pan with a little olive oil over high heat with the lid on. This allowed the tomatoes to blister a little on the skin, at which point I removed the lid and tossed in a few big handfuls of spinach. I turned the heat down and let the spinach wilt with the roasting little tomatoes. Once the pasta was al dente I use tongs to toss it right in the pan with the spinach mixture and gave it a big toss. I also took a big spoon and give the tomatoes a little smash. A pinch of salt and pepper and voila! Within about 10 minutes of the water boiling dinner was ready. For a tiny bit of protein I added a couple of pieces of shredded prosciutto on top which added also a nice salty layer.

This was a great meal because it was quick, it was Dahlicious, it was filling, but it was healthful. And best of all a breeze to clean up!


Hoisin Tuna Steaks & Edamame Salad

Hoisin Tuna Steaks & Edamame Salad... Last week I made a number of super healthful meals and then this weekend I totally splurged. But this little meal was a great mid week dinner to help you feel full of protein and flavor but without loading up on carbs.

I did the tuna the same way as the salmon in the lettuce in the oven and it worked just swell. I drizzled the tuna steaks with soy sauce, lemon juice, and a little spoonfuls of hoisin before roasting away.

While they were roasting I made a quick salad tossing together sweet corn I made the night before and shaved right off the cob, edamame, shaved carrots, diced yellow bell pepper, and diced persian cucumbers. I tossed it all with a little olive oil, lemon juice, lemon zest and fresh chopped mint leaves.

The meal was easy and quick and left me feeling super light! Hope this Dahlicious meal inspires you to be mindful of what you eat during the week, so you can have those indulgent sweets on your off day(s)!