Tag Archives: #healthy

Black Bean & Corn Salad

Tonight I made a black bean corn salad to go with my main entree.  While trying to be healthy I really try and make other sides that aren’t just your typically potato or rice sides.

That’s what I did here tonight.  It’s pretty basic but you can definitely add other flavors.  I used what I had on hand.

Black Bean & Corn Salad

15 oz black beans, (rinsed) (I used no salt)
1 cup frozen corn
1 T lime juice
1 T olive oil
3 T cilantro, chopped
1 small jalapeño, diced (remove seeds for less spice)
3 T red onion, chopped
2 t garlic powder
2 t onion powder
1 t chili powder
salt & pepper, to taste

Directions:  Add all ingredients to a bowl and mix well.  Chill in refrigerator for at least 30 minutes.
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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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