A couple of nights ago I was walking home from the subway and thinking about what I might make for dinner. I was feeling lazy, so, I thought I’d put together one of my favorite dinner hacks… a frozen dinner bulked up with extra protein and veggies (my go-to is a Lean Cuisine Fettuccine Alfredo with added chicken, broccoli and peas). I knew I had a Smart Ones Macaroni and Cheese, but, didn’t think chicken sounded like exactly what I wanted… and then I got an overwhelming craving for Chili Mac and Cheese.
I don’t even remember how I stumbled on this recipe from sheknows.com, but, with a few modifications it became one I know we’ll make over and over again for Cooking Club. The sauce is reminiscent of some of the pestos we’ve made in the past and all the beautiful green ingredients just scream SUMMER! But I also feel that since it relies on spinach rather than basil we’ll make this year-round. Continue reading
Chicken is definitely a staple of my life… a great, simple source of protein. It’s pretty easy to get bored with plain chicken, though, so I tend to look at it more as an ingredient than an actual food (if that makes any sense at all). I’ve found it easiest to cook a bunch of it, cube it, and keep it to mix in salads, supplement frozen meals and use for chicken salad. I’ve tried a bunch of different ways to cook it and feel like I’ve finally found a way that’s easy enough that I’ll actually do it and also DELICIOUS (I usually end up eating a whole serving while I’m cutting it up ;)). Continue reading
This is one of my favorite new recipes (I kind of feel like I say that about every recipe since I only post ones I really like ;))… especially for the summer because it’s SO fast and doesn’t require a lot of time in a hot kitchen. It was based on this recipe from Skinnytaste.com. As usual, we wanted to boost the protein so I increased the shrimp in each portion and added Mung Bean Fettucini for an extra pop of protein (and fiber).
This is another one of those great recipes that you can really tweak in dozens of ways. It’s based on this one from pinchofyum.com. Our attempts were never as pretty as Lindsay’s, but, we were more focused on making a lot of it and making it a bit more macro friendly. 😉 We’ve tried a few different versions… with her original suggestion of swiss and mozzarella cheeses, with feta cheese, with parmesan cheese, with no cheese… and, as per usual, we did find a way to add some extra protein. We also added a yummy corn salsa from Trader Joe’s to give it a little kick. Here’s the version that I think will be our basic go-to, but, definitely use your imagination and mix it up!
I was looking for a new chicken recipe and found this one in a blog post about slow cooker recipes.
We tried it at Cooking Club and it was VERY tasty… but a little bit of a stretch to get it done during the 6 hours we get together to cook. And if I’m going to get a slow cooker recipe ready ahead of time, it has to be SUPER easy. Back to the drawing board. Continue reading
The seemingly never ending question of whether carbs are “good” or “bad” is not something I’m going to talk about. I’m not a nutritionist or any kind of expert, so, I’m not touching that with a 10 foot pole! But, I do know that a lot of people, when they are cutting calories, find that a way to make that easier is to cut carbs. When my calories allow it, I’ll eat pasta like a champ, but, honestly, I’d rather spend the calories on sauce or cheese, so, that brings us to THE SPIRALIZER. Continue reading
This is another ridiculously easy crockpot recipe. I mean, it doesn’t get much simpler than putting meat in the crockpot, adding a little red wine vinegar and Liquid Smoke and turning the thing on. The only real work comes in shredding the meat and, I guess, stirring in the barbecue sauce. Really, this is perfect when you just can’t be bothered… but, still want something delicious.
And you can do a lot of different things with the 10 servings you’ll get out of this recipe! Make a sandwich one day… plop the pork on top of a salad another…. or just eat it by itself.
You can take it up a notch by making your own barbecue sauce (there’s a great recipe on Skinnytaste.com). But after a few times making our own sauce, I decided the ingredients in the Trader Joe’s barbecue sauce were close enough to what we were using that it was worth not having to deal with the molasses anymore.
As soon as we made this recipe from Blue Apron, I knew I was going to be modifying it for Cooking Club! So easy and delicious… and a simple swap of Edamame & Mung Bean Fettuccine for the fresh pappardelle gives it big boost of extra protein and fiber!
Another bonus: using just the leaves of the Brussels sprouts leaves you all sorts of extra sprouts to do something delicious with.
When people tell me they can’t cook or they hate to cook or they’re scared to cook, the first thing I ask is “Do you have a crockpot?” Seriously, buying and using a crockpot (or, more accurately, “slow cooker”) is the easiest way to feel like you’ve got healthy cooking within your grasp. And it’s not even really cooking.. I think of it more like “combining” or “compiling” or (the much less appetizing) “dumping.” I mean, c’mon… 3 ingredient Chicken Cacciatore that takes about 5 minutes to put together?! Continue reading