Tag: #garlicandoliveoilveins

Baked French Fries with Romano Cheese & Parsley

Eating healthy is hard! It’s hard for anyone who loves to eat. I constantly crave all the bad things. Like pizza, tacos, wings, burgers or fries. I wish I craved fruits and vegetables. I will never be that person, unfortunately.

So, when your eating healthy you really learn new ways to make your favorites. That’s what happened with these baked french fries. I decided to make some and they came out great. It’s great alternative. I made them with a lean blue cheese burger with no bun.

Baked French Fries with Romano Cheese & Parsley

Ingredients:
2 Russet potatoes, cut into matchsticks/fries
2 T oil
2 t garlic powder
3 t salt
1 T Romano cheese
2 t parsley

Directions: Preheat oven to 375. In a bowl add the potatoes, 1 t of salt, garlic powder and olive oil. Mix well to coat all of the potatoes. Bake in oven for 50-60 minutes. flipping half way. When completed add cooked fries to a bowl and sprinkle the remaining salt, parsley and Romano cheese and serve.

Note: You can cook these longer if you’d prefer. It all depends on what texture you are looking for. I only made 2 potatoes as they should be eaten all at one time. They may not be great left over. Feel free to add a slight drizzle of oil when they come out of the oven to help the seasoning stick.

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Mediterranean Chicken Bowl Meal Prep

Meal prepping although may be tedious can really make your life easier.  It will keep you focused and makes life so much easier.  Take a few hours this weekend to make some amazing dishes to have throughout the week.  The key to making meal prep successful is making sure you do what you know.

You don’t need to make a chicken dish with 72 ingredients that takes hours to prepare.  Just so something simple.  Marinade chicken and toss on the grill or in the crock-pot.  I am the first person to say I don’t like basic meals.  However, when it comes to meal prepping basic is really the best way to be. It will be much quicker for you if you just do simple recipes.  This recipe has chicken with Mediterranean flavors topped with a tomato salad and served with  couscous

Mediterranean Chicken Bowls

Ingredients:
6 chicken thighs or breasts, boneless and skinless
3 T Greek yogurt
1 T Olive Oil
1 lemon, juiced
2 t red wine vinegar
3 garlic cloves, minced
1/2 T oregano
1/2 T garlic powder
1/2 T onion powder
Sprinkle: Salt and Pepper

Directions: In a bowl mix all above ingredients together minus the chicken.  Once well mixed add in the chicken and refrigerator for 1 hour.  Once ready to cook you can either cook it in a saute pan or on the grill. Either way will work fine.  Make sure regardless you let the marinade drip off before putting on the grill or in the pan.  Cook until done.  Set aside.

Salad:

Ingredients:
4 campari or roma tomatoes, chopped
5 mini cucumbers, cut into half moons (you can use regular cucumbers as well)
1 small red onion, chopped
1 1/2 T Olive Oil
2 t oregano, dried
Sprinkle: Salt and Pepper
3 T Feta (optional)

Directions: Add all above ingredients minus the feta to a bowl and mix well. (The feta will be added once you are ready to eat.) Refrigerate.

Extras:
Prepared Couscous
Tzatziki sauce (homemade or store bought)

When I make this meal I use a 2 opening container. I chop the chicken up and add that to the container and then on the other side I add in the couscous.  You can decide the amounts you choose to have. I usually add about 4-5 oz of the chicken and only about 1/2 cup of the couscous.  I add the salad to a separate container.  Once ready to eat, I heat container with the chicken and then I top the chicken with the salad and 1/2 T or so of crumbled feta.  If you want to add the tzatziki sauce to the top it off you can also do that.  Just makes for a nice finish but definitely isn’t needed.  This meal is very filling and has lots of protein and vegetables.  And you’ll feel satisfied after eating it. Who doesn’t like a light healthy lunch that’s ready to go?

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garlicandoliveoilveins3 Comments

Beef and Broccoli (Better than Takeout)

Two recipes in one day!! No way? 🙂 Yes way!!  Tonight’s dinner was better than take out.  By that I mean healthier than traditional Chinese food.  It tastes very delicious but I won’t say it’s better than that greasy goodness that comes in those awesome white take out containers.  I just won’t! However, it’s still very good and healthier.  So put away that take out menu and keep reading for the recipe!

I love Chinese food and unfortunately once I get the craving for it it’s like I have to have it within 24 hours or I’ll go crazy.  Not really, well maybe a little! Beef and Broccoli is one of my favorite Chinese meals.  I always feel like it’s healthier than my other favorite dishes that are fried.  I’m not sure that is the case but I like to tell myself that.

With trying to be healthy and make healthier food choices I decided to make Beef and Broccoli tonight.  I had all the ingredients and felt like making something new.  Below is my recipe for it.  Like I’ve said before probably not an authentic take on it, but it’s my take on Beef and Broccoli.  Get your chop sticks ready!!

Beef and Broccoli

Ingredients:
1.5 lbs flat iron steak cut into strips or chunks
4 cups broccoli, steamed
3 garlic cloves, minced
1 small onion, diced
1/2 cup low sodium soy sauce
3 T cornstarch
2 T honey or brown sugar
1 T Sesame oil
1/2 T olive oil
1/4 cup & 2 T beef broth, no salt
2 T Scallions, sliced
2 t onion powder
2 t garlic powder
4 cup, cooked white rice

Directions: In a bowl whisk together 1/2 cup soy sauce, 2 T cornstarch, 2 T honey, 1 T Sesame oil, 2 T beef broth, minced garlic and onion and garlic powder.  Set aside till ready to use.  In another bowl whisk 1/4 cup beef broth and 1 T cornstarch then mix with the cut up beef.  Heat a wok or large saute pan on high heat. Add in the olive oil then add in the onion and cook for 2-3 minutes then add in the beef and cook about 5-6 minutes or until the meat is done to your liking.  Whisk the sauce up again to make sure the cornstarch didn’t stick to the bottom of the bowl.  Add half of the sauce into the the wok with the meat.  Mix well and constantly.  Cook for 1-2 minutes.  Next add in the steamed broccoli and the remaining sauce.  Again, mix well and constantly and cook about 2-3 minutes.  Serve immediately and with white rice and top with chopped scallions.

Note:  If you like ginger feel free to add ginger to the sauce either fresh or the spice.  I don’t care for ginger so I leave it out.  When cooking the broccoli I do steam it before hand to it’s tender when I finish the dish.  You will want to under steam the broccoli as it will be cooking a little in the wok as well.

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Lemon Lime Cake

Over the weekend I wanted to make a dessert.  I’m not a baker at all.  I’m trying to get more into baking slowly.   My Mom has made so many yummy desserts, cookies and candies over the years and I’m trying to take after her a little bit.  I felt like something sweet this weekend and I decided to make this super easy cake.  I mean it’s very simple.  I figured I’d start with baby steps.  My Mom got this recipe from my Aunt and has been making it for 30+ years.  It’s very light and refreshing and great for the summer.  It’s  not usually something I’d make in September but with this heat wave it was perfect.  This is very similar to a poke cake.  If you like lemon and lime and a simple cake recipe you’ll love this.  It’s very delicious.  Check out the recipe below.

Lemon Lime Cake

Ingredients:
1 package lemon supreme cake
2 packages lime jello
2 cup boiling water
1/2 cup cold water
1 1/2 cups cold milk
1 package of instant lemon pudding
5 oz cool whip (little more then half of cool whip container)

Directions: Bake cake according to directions on the box.  In a bowl mix 2 packages of lime jello, 2 cups boiling water, 1/2 cup cold water, mix together.  Set aside at room temperature for 1 hour.  Remove cake from the oven and let cool at least 20 minutes.  Poke holes all over the cake.  Don’t forget the edges.  Pour the lime jello over the top of the cake evenly so the jello mixture gets into the holes.  To make the topping add 1 1/2 cups cold milk, 1 package of instant lemon pudding and cool whip. Mix well till incorporated.  Spread topping over the top of cake and refrigerate for 4 hours before first serving.  Its best the longer it sets.  Note: If you it eat it too soon the cake will be rather wet let it sit longer.

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