White wine and garlic, if these two things aren’t in your cooking repertoire they should be. These two ingredients are usually always on hand and ALWAYS taste good together. Whether they are paired together in pasta dishes, poultry, fish or in this case veggies, it’s a safe bet that the food will taste light and fantastic. (more…)
Posts tagged ‘Healthy’
Something about the sweetness of the mango combined with the smooth soft flavor of the cheese and then topped with the tartness of the dressing just creates this explosion of yummy goodness in your belly. (more…)
Artichokes were a staple in my house growing up. Slowly over time they started to evolve. It started with steamed artichokes dipped in melted butter, to stuffed artichokes and then finally grilled artichokes.
We were always grilling fanatics. I remember our grill was out of commission for a month once and I almost went into a deep depression. So clearly I love anything grilled.
Grilled artichokes are great for a side dish or even better as an appetizer. Often times when you are grilling for a group of people they are waiting around for their round of food to come up. Instead of having them wait around eating chips and dip, give them some grilled artichokes to munch on and they will forget what they are even waiting for. (more…)
I used to make asparagus one way. Lemon, olive oil, garlic, salt and pepper. Eventually I just got sick of it, as delicious as it was. I was looking for a new way to make them when one night, a friend of mine came over for dinner after watching an episode or Rachael Ray when she was making something similar to the recipe below. We used the ingredients that my friend told me the recipe consisted of and just played around with it and found something fantastic.
This recipe is tasty as ever and perfect for when it’s asparagus season and the spears are big instead of flimsy little things. As you’ll see it consists of caramelized onions and obviously we all know how much I am obsessed with anything that involves caramelized onions. (more…)
As you all know I love cooking Asian influenced meals when I’m either pressed for time or really don’t want to do a lot of dishes. This is one of those one pot meals, easy to clean and easy to eat. I made this in a half hour so if you are ever looking for a quick fix healthy supper this is your go to recipe. (more…)
Going along with my watermelon post from yesterday I thought I would feature another post that would be helpful in case you had extra watermelon.
This recipe is also really healthy as well as cheap. Whenever mangos are on sale I pretty much buy the entire selection that they have there. I LOVE mango, it’s my favorite fruit and I will put it on and in everything I eat for the week.
Tilapia is also a great fish to keep on hand in your freezer. It takes barely any time to thaw as well as to cook. This meal is quick, cheap and healthy. You really can’t go wrong. Unless you don’t like fish, mangos or watermelon, then I don’t know what to tell you besides trading in your taste buds for upgraded versions J (more…)
Spaghetti squash seems to be one of those vegetables that my entire group of friends had no idea existed until I started making it. It definitely looks weird to someone who is staring at a big bowl of yellow strings, that hesitation goes away once they realize how yummy it is. I try not to make too much pasta but I love SAUCE so this puts me in a pickle. How do I get the yumminess of a sauce without the carb overload of the pasta? The answer is simple – spaghetti squash. What I love about this particular veggie is that it is the ideal pasta substitute. It has no taste unless you give it one, so like pasta just add some sauce and you got yourself a healthy alternate to pasta nights!
Step by step cooking instructions for spaghetti squash.
Preheat your oven to 350 degrees.
Fill a square glass baking dish (large enough to fit your squash) with a light layer of water, enough to cover the bottom of the pan.
Pierce your squash all over using a fork. Place the squash in the glass baking dish and bake for 45 minutes or until you can easily pierce it with a fork. (if you buy a smaller squash start testing at 30 minutes)
Remove from the oven. Once cool enough to handle, place on your cutting board, cut the stem off and then cut it in half LENGTHWISE.
Using a fork take out the seeds from each side of the squash and discard. Continue using your fork to scrap out the insides of the squash until they are bare and place in a bowl.
Add whatever sauce you like to it and tada you have a yummy healthy meal!
- Spaghetti Squash With Primavera Sauce (diabetesdaily.com)