22 Aug I’m Back!!!!
FINALLY, I have gotten all the technical difficulties straightened out!! Don’t ask me what that was all about because I really have no idea (my husband always says I don’t deserve technology) BUT the point is we are Rockin’ and Rollin’!!
I don’t know when school starts for y’all, but here in Kansas (yup, that’s right, we moved to Kansas while I was MIA) it has already started! And I know with all of the craziness that comes along with this time of year, you and your family could use some EASY and HEALTHY recipes!
So….here you go….here are FOUR healthy dinner recipes (There’s only 4 because one night is leftover night)
Pork Chops with Butternut Squash and Kale
- Check 1 small butternut squash (about 2 pounds)—peeled, seeded, and cut into 1 1⁄2-inch pieces – I recommend getting it already diced at the store- either in the produce or frozen section
- Check 1/4cup fresh sage leaves
- Check 2tablespoons plus 1 teaspoon olive oil
- Check kosher salt and black pepper
- Check 4 bone-in pork chops (each 1 inch thick; about 2 pounds total)
- Check 2 garlic cloves, thinly sliced
- Check 1 large bunch kale, thick ribs removed and leaves roughly chopped (about 14 cups)
- Heat oven to 400° F. On a large rimmed baking sheet, toss the squash with the sage, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 30 to 35 minutes.
- When the squash has cooked for 20 minutes, heat 1 teaspoon of the remaining oil in a large skillet over high heat. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned, 3 to 5 minutes per side.
- Transfer the pork to the baking sheet with the squash and roast until the pork is cooked through, 6 to 8 minutes more.
- Meanwhile, return the skillet to medium heat and add the remaining tablespoon of oil. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the kale, ¼ cup water, and ¼ teaspoon salt. Cook, tossing the kale and scraping up any brown bits on the bottom of the skillet, until the kale is tender, 5 to 7 minutes. Serve with the pork and squash.
Note: If you don’t like pork, roast some chicken instead using this same recipe!
- Check 1 1/2pounds small red potatoes (about 18), halved
- Check kosher salt and black pepper
- Check 3tablespoons olive oil
- Check 8 Italian sausage links (about 1 1/2 pounds total)
- Check 1/2cup cornichons, chopped, plus 3 tablespoons of the brine
- Check 2teaspoons Dijon mustard
- Check 1/2 small sweet onion (such as Vidalia or Walla Walla), chopped
- Check 1/4cup chopped fresh flat-leaf parsley
- Place the potatoes in a large saucepan and add enough cold water to cover. Bring to a boil.
- Add 2 teaspoons salt. Reduce heat and simmer until tender, 15 to 18 minutes. Drain.
- Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat.
- Add the sausages to the skillet and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes.
- In a large bowl, whisk together the cornichon brine, mustard, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
- Add the potatoes, cornichons, onion, and parsley to the bowl and mix, mashing gently. Cut the sausages into large pieces and serve with the potatoes.
Note: Serve this with a side of your favorite veggies and/or salad
Greek Yogurt Chicken Salad
(This is something you can make ahead and have ready to go on a busy week night!)
- 2 cups rotisserie chicken
- 1/2 cup diced red onion
- 1/2 cup diced apple
- 1/2 cup grapes, halved
- 1/4 cup dried cranberries
- 1/4 cup slivered almonds
- 1/2 cup plain Greek yogurt
- 1 tablespoon freshly squeezed lemon juice, or more, to taste
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 8 slices bread
- 4 leaves Boston bibb lettuce
- In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries, sliced almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste.
- Serve sandwiches on bread with chicken mixture and lettuce.
Note: Serve this with a fruit salad on the side
Another note: For a low carb option, wrap the chicken salad in lettuce and lose the bread
Easy Burrito Bowls
- 1 cup uncooked rice (brown rice or quinoa is a healthy option)
- 1 cup salsa, homemade or store-bought
- 3 cups chopped Romaine lettuce
- 1 (15.25-ounce) can whole kernel corn, drained
- 1 (15-ounce) black beans, drained and rinsed
- 2 Roma tomatoes, diced
- 1 avocado, halved, seeded, peeled and diced
- 2 tablespoons chopped fresh cilantro leaves
For the Chipotle Cream Sauce:
- 1 cup sour cream (or Greek yogurt)
- 1 TBSP chipotle paste
- 1 clove garlic, pressed
- 1 lime, juiced
- 1/4 tsp salt, or more, to taste
- To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
- In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
- To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
- Serve immediately, drizzled with chipotle cream sauce.
Note: You can easily add grilled chicken, steak or shrimp to this dish
I hope you are as excited as I am that my blog is up and running again! Please feel free to share these recipes with others!