Spring has sprung! We have red tulips growing in our front yard, my husband and kids just planted purple and pink petunias in our backyard while I did some good ole’ fashioned meal prepping AND it has been sunny this whole entire week!!! (And just FYI, I live in the Pacific Northwest so we can go weeks at a time without ever seeing the sun).
I grew up in Texas where the sun is out ALL the time so naturally, we took it for granted. I never realized how much the sun made a difference until we lived here. It definitely perks me up when there’s nary a cloud in the sky and that bright glowing ball is shining down on me. I discounted how much it affects my mood (heck, everyone’s mood) and how wonderful it really is to be outside playing with the kids in the warm sun.
So, in honor of this beautiful spring weather we’ve been having (which now that I’ve talked about it have probably jinxed it) the theme for this week is Spring recipes! Think light and healthy and of course…delicious!
These recipes are all from the Cooking Light Spring issue
Flaky Crab Cakes
1/3 cup pre-chopped red bell pepper
2 tablespoons canola mayonnaise
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 green onions, chopped
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
1 1/3 cups panko (Japanese breadcrumbs), divided (I would use whole wheat)
1 pound lump crabmeat, drained and shell pieces removed
2 tablespoons olive oil, divided
2 tablespoons canola mayonnaise (I would use plain Greek yogurt instead)
2 tablespoons reduced-fat sour cream (I would use plain Greek yogurt instead)
2 teaspoons chopped fresh parsley
2 teaspoons Dijon mustard
1 teaspoon white wine vinegar
1/8 teaspoon ground red pepper
- Combine first 7 ingredients. Add 1/3 cup panko and crab; toss gently. Divide crab mixture into 8 equal portions; shape each into a 3/4-inch-thick patty. Place remaining panko in a shallow dish. Gently dredge patties in panko.
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan. Add 4 crab cakes to pan; cook 4 minutes on each side. Remove from pan; keep warm. Repeat procedure with remaining oil and crab cakes.
- Combine 2 tablespoons mayonnaise and remaining ingredients; serve with crab cakes.
Tip: Serve with a green salad and brown rice/quinoa if desired
8 ounces uncooked whole-wheat fettuccine
3 cups chopped broccoli
3 cups chopped cauliflower, divided
1 tablespoon white whole-wheat flour
1 cup unsalted chicken stock
3 garlic cloves
2/3 cup 1% low-fat milk
1 1/2 tablespoons unsalted butter
1 teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice
1/2 teaspoon kosher salt
2 ounces grated Parmigiano-Reggiano cheese, divided (about 1/2 cup)
1 teaspoon grated lemon rind
- Cook pasta according to package directions, omitting salt and fat. Add broccoli and 1 cup cauliflower during last 2 minutes of cooking; drain.
- Place flour in a large saucepan. Gradually add stock, stirring constantly with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly.
- Add remaining 2 cups cauliflower and garlic. Bring to a boil; cook 15 minutes or until very tender.
4.Place cauliflower mixture in a blender. Add milk, butter, pepper, juice, salt, and 1 ounce cheese.
5.Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); process until smooth.
6.Return cauliflower mixture to pan over low heat. Add pasta mixture and lemon rind; toss well to coat noodles. Sprinkle with remaining 1 ounce cheese. Serve immediately.
- Eat and Enjoy!
12 ounces 90% lean ground sirloin (or ground turkey meat)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 large red onion, peeled and cut horizontally into 1/4-inch-thick slices
1 (10-ounce) package chopped romaine hearts
1 1/2 cups chopped tomato
3 ounces 2% reduced-fat cheddar cheese, shredded (about 3/4 cup)
1/3 cup canola mayonnaise (I used plain Greek yogurt instead, works great!)
1/4 cup unsalted ketchup
2 tablespoons water
1 1/2 ounces reduced-fat kettle-cooked potato chips (I did not add this to mine and I suggest you don’t either!)
- Shape beef into 2 (1-inch-thick) patties; sprinkle with pepper and salt. Heat a skillet over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 to 4 minutes on each side.
- Add onion to pan; cook 5 to 6 minutes on each side; separate into rings. Cut burgers into bite-sized pieces. Divide romaine, burgers, onion, tomato, and cheese among 4 bowls.
- Combine mayonnaise, ketchup, and 2 tablespoons water in a small bowl, stirring with a whisk; drizzle evenly over salads. Lightly crush potato chips with your hands; sprinkle evenly over salads.
Tip: Keep the dressing on the side and dip your fork into it before picking up the salad with it.
Another tip: I added crispy turkey bacon to this salad and it was delicious!
Grilled Steak and Pineapple Rice
1/4 cup lower-sodium soy sauce (I use Coconut Aminos or Tamari)
1/2 teaspoon freshly ground black pepper
4 (4-ounce) beef tenderloin fillets
1 (8-ounce) can pineapple slices in juice, drained
6 green onions
2 (8.8-ounce) packages precooked brown rice (I made my own – mixture of quinoa and black rice cooked in veggie broth)
7/8 teaspoon kosher salt
- Combine soy sauce, pepper, and beef in a large zip-top plastic bag. Massage sauce into beef; let stand at room temperature 7 minutes, turning bag occasionally.
- While steak marinates, heat a large grill pan over medium-high heat. Coat pan with cooking spray. Arrange pineapple and green onions in pan; cook 5 minutes or until well charred, turning to char evenly. Cut onions and pineapple into bite-sized pieces. Heat rice according to package directions; stir in pineapple, onions, and salt. Keep warm.
- Add beef to grill pan coated with cooking spray; cook 3 minutes on each side or until desired degree of doneness. Serve beef with rice mixture.
Tip: Serve this with a side of fresh steamed green beans or broccoli
Do you like these recipes? You do??? Me too! So why not share them with your friends! Post this link on all of your social media pages!
Remember: SHARING IS CARING