This Fit Life | Weekly Dinner Recipe Round (15) Up
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Weekly Dinner Recipe Round (15) Up

Weekly Dinner Menu round 15

Hey y’all! Welcome back to the weekly recipe round-up! If you are looking for TASTY and HEALTHY dinner recipes…then here you go! This week’s theme (because y’all know I like having a theme each week) is “serve with” – meaning each recipe will have an additional side recipe. I totally just did all the hard work for you! Now you just need to get cookin’!

My source? The Cooking Light Magazine (I seriously get SUPER excited when I see a new Cooking Light magazine at the library)! You’re probably thinking – what is wrong with her? It’s just a magazine. BUT it’s so much more than a magazine filled with delicious recipes – it means new recipes that I get to share with YOU!

I know a lot of people think cooking healthy and eating healthy takes a lot of time and/or money…but it doesn’t have to!!! I hope, through the recipes that I share with you weekly, you can see that cooking healthy can be delicious, satisfying and enjoyable!!

Whole Grain Veggie Burrito Bowl – Serve with Orange, Cilantro and Red Onion Salad

veggie burrito bowl


1   (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben’s)

2 tablespoons olive oil, divided

1 teaspoon ground cumin

3   garlic cloves, minced

3/4 teaspoon kosher salt, divided

1   (15-ounce) can unsalted black beans, undrained

1 tablespoon chopped chipotle chiles, canned in adobo sauce

1 cup chopped cherry or grape tomatoes

1/3 cup finely chopped onion

1/4 cup chopped fresh cilantro

1 1/2 tablespoons fresh lime juice, divided

1   jalapeno pepper, seeded and finely chopped

1 1/3 cups very thinly sliced red cabbage

3 ounces queso fresco, crumbled (about 3/4 cup)

1   ripe avocado, peeled and sliced


  1. Cook brown rice according to package directions. Drain. Heat a medium skillet over medium heat. Add 1 1/2 tablespoons olive oil to pan; swirl to coat. Add cumin and garlic; cook 1 1/2 minutes, stirring frequently. Stir in rice and 1/4 teaspoon salt.
  2. Partially drain black beans. Place beans and remaining liquid in a small saucepan; stir in chipotle chiles and 1/4 teaspoon salt. Bring bean mixture to a boil; reduce heat, and simmer 5 minutes.
  3. Combine remaining 1/4 teaspoon salt, tomatoes, onion, cilantro, 1 tablespoon lime juice, and jalapeño; toss to combine.
  4. Combine remaining 1 1/2 teaspoons oil, remaining 1 1/2 teaspoons juice, and cabbage; toss well.
  5. Divide rice mixture evenly among 4 shallow bowls. Divide bean mixture, tomato mixture, cabbage mixture, cheese, and avocado evenly over rice.

Tip: You could easily add Steak or Chicken to this if desired

Orange, Cilantro and Red Onion Salad


1 tablespoon olive oil

1 teaspoon grated lime rind

1 tablespoon fresh lime juice

1/4 teaspoon kosher salt

1/8 teaspoon ground red pepper

1/4 cup very thinly vertically sliced red onion

4   medium navel oranges, peeled and sliced crosswise into rounds

1/4 cup chopped fresh cilantro


  1. Combine first 5 ingredients in a bowl. Add onion and oranges; toss to coat. Arrange orange mixture on a platter; top with cilantro.

Mu shu Pork Wraps – Serve with Sesame Garlic Broccolini

CL April 16: Dinner Tonight

CL April 16: Dinner Tonight


1 tablespoon dark sesame oil

1 tablespoon minced peeled fresh ginger

5   garlic cloves, minced

1 cup matchstick-cut carrot

2   (3.5-ounce) packages sliced fresh shiitake mushrooms

1 cup (1-inch) pieces green onions

4 cups thinly sliced napa cabbage

1/8 teaspoon kosher salt

1 teaspoon sugar   (I use coconut sugar instead)

12 ounces boneless pork shoulder, trimmed and very thinly sliced   (or use chicken if you don’t eat pork- like me)

Cooking spray

1 1/2 tablespoons water

1 tablespoon hoisin sauce

8   (6.5-inch) whole-wheat tortillas (or Flat Out Wrap- less calories)


  1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add ginger and garlic; cook 30 seconds, stirring constantly. Increase heat to medium-high. Add carrot and mushrooms; cook 2 minutes, stirring frequently. Add onions and cabbage; cook 1 to 2 minutes or just until cabbage wilts. Spoon cabbage mixture into a large bowl; stir in salt.
  2. Wipe pan clean with paper towels. Return pan to medium-high heat. Combine sugar and pork, tossing well to coat. Coat pan with cooking spray. Add pork mixture to pan; cook 3 minutes or until pork is browned and done, stirring occasionally. Carefully add 1 1/2 tablespoons water to pan, scraping pan to loosen browned bits. Stir in hoisin sauce. Add cabbage mixture to pan; toss gently to combine. Spoon about 2/3 cup pork mixture into each tortilla; roll up.

Tip: For a Paleo version try a lettuce wrap instead of tortilla

Sesame Garlic Broccolini


1 pound Broccolini, trimmed

1/4 cup water

1 tablespoon dark sesame oil

3   garlic cloves, thinly sliced

1/4 teaspoon kosher salt


  1. Place Broccolini in a large skillet; drizzle with 1/4 cup water. Cover and cook over medium-high heat 5 to 6 minutes. Uncover and cook for 30 seconds or until liquid evaporates. Remove ­Broccolini from pan
  2. Add oil to pan; swirl to coat. Add garlic; cook 30 seconds or until just golden, stirring frequently. Return Broccolini to pan; toss to coat. Sprinkle with salt.

Kale and Beet Salmon Salad- Serve with Herbed Goat Cheese Garlic Toast

CL April 16: Dinner Tonight

CL April 16: Dinner Tonight


2/3 cup plus 2 tablespoons cider vinegar, divided

1/2 cup water

1 tablespoon honey, divided

1 cup vertically sliced red onion

4   medium golden beets, trimmed

2 tablespoons olive oil

1 teaspoon Dijon mustard

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

6 cups torn stemmed Lacinato or curly kale (You could also sub spinach leaves or any kind of salad mix)

2   (6-ounce) cans pink or red skinless, boneless salmon, drained and flaked (You could also use tuna or grilled, sliced salmon filet. Grille chicken breast would also work)

1/4 cup sliced almonds, toasted


  1. Bring 2/3 cup vinegar, 1/2 cup water, and 2 teaspoons honey to a boil in a small saucepan. Add onion; boil 1 minute. Remove pan from heat, and let stand for 10 minutes. Drain.
  2. Pierce beets a few times with a knife; wrap in a large piece of microwave-safe parchment paper. Microwave at HIGH 7 minutes or until tender. Rub off skins with a paper towel. Halve beets; cut into wedges.
  3. Combine remaining 2 tablespoons vinegar, remaining 1 teaspoon honey, oil, Dijon mustard, salt, and pepper in a large bowl. Add beets and kale; toss to coat. Place about 1 1/2 cups kale mixture on each of 4 plates; top each with 3 ounces salmon, about 1/4 cup onion, and 1 tablespoon almonds.

Herbed Goat Cheese Garlic Toast


4 ounces whole-wheat French bread baguette, cut diagonally into 8 (1/2-inch-thick) slices

Cooking spray

1   garlic clove, halved

2 ounces goat cheese, softened

1 1/2 teaspoons finely chopped fresh thyme

1/4 teaspoon freshly ground black pepper


  1. Preheat broiler to high.
  2. Coat both sides of bread slices with cooking spray; arrange on a baking sheet. Broil 1 minute on each side or until toasted. Rub one side of each bread slice with cut sides of garlic.
  3. Combine cheese, thyme, and pepper in a small bowl. Spread cheese mixture evenly over garlic sides of bread slices. Broil 1 minute or until cheese melts.

Pan Seared Tilapia – Serve with Sweet Pea Puree

CL April 2015 Superfast

CL April 2015 Superfast


8 ounces frozen green peas, thawed

3/4 cup unsalted chicken stock, divided

1 tablespoon ricotta cheese

1 tablespoon chopped fresh mint

7/8 teaspoon kosher salt, divided

2   garlic cloves

4   (6-ounce) tilapia fillets

3/4 teaspoon black pepper

1 tablespoon olive oil, divided

2 tablespoons thinly sliced shallots

1/2 cup dry white wine

1/4 cup fresh lemon juice

2 teaspoons unsalted butter


  1. Combine peas, 2 tablespoons stock, ricotta, mint, 3/8 teaspoon salt, and garlic in a food processor; process until smooth.
  2. Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Heat a nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil and 2 fillets; cook 3 minutes on each side or until done. Remove from pan. Repeat procedure with remaining 1 1/2 teaspoons oil and 2 fillets.
  3. Add shallots to pan; cook 1 minute. Add wine and juice; bring to a boil. Cook 3 minutes. Add remaining 10 tablespoons stock. Boil 3 minutes. Stir in butter.
  4. Divide pea mixture and fillets among 4 serving plates; drizzle shallot mixture evenly over fish.

Tip: Serve this with quinoa and/or steam veggies


Sharing is Caring!!!! Share this post on your personal social media pages and share these recipes with friends and loved ones (and acquaintances and co-workers and hell…anyone you know J)




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