A Quick & Delish Lunch!

Quick & Delish

 

Working from home, I try to eat healthy lunches. Often time I’ll forget to eat lunch and then I’m starving and grabbing for the nearest thing I can get my hands on (at this point it’s usually unhealthy). But, I’m busy! So simple, healthy quick meals are a must for me. This is one of my favorites! It’s not much, but oh so flavorful! This is all it takes:

  • Preheat the oven to about 400.
  • Grab a baking pan & cover it in foil (spray it with some non-stick cooking spray).
  • Add a dab of olive oil on the salmon and sprinkle salt, pepper, and a mixed seasoning ( I use an herb mixture without salt.)
  • Cut up some red potatoes, green beans, & red pepper mix it well with the same seasoning and olive oil. Scatter them on the same pan next to the salmon. I cut the potatoes in smaller slices so it cooked faster.
  • Cook for about 15-20 minutes and eat!

Make These Delicious Easy Blueberry Muffins !

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My gracious neighbor gave us some freshly picked blueberries and we’ve been eating them in a couple different ways, like these delicious blueberry muffins! These were so easy to make! I got this recipe from Inspired Taste and will definitely be added to my recipe box.  Try it you won’t be disappointed!

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar, plus 1 tablespoon for muffin tops
  • 1/2 teaspoon coarse salt
  • 2 teaspoons baking powder
  • 1/3 cup neutral flavored oil; canola, vegetable or grape seed are great
  • 1 large egg
  • 1/3 – 1/2 cup  milk; dairy and non-dairy both work
  • 1 1/2 teaspoons vanilla extract
  • 6 to 8 ounces fresh or frozen blueberries;see note below about frozen berries (about 1 cup)
Directions
Heat Oven and Prepare Muffin Cups
  • Heat oven to 400º F.
  • Whisk the flour, sugar, baking powder and salt in a large bowl.
  • Add vegetable oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk). Add vanilla and whisk until combined.
  • Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be quite thick ). Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.

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Place in the oven for about 20 minutes.

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They were so good and easy to make!

 

A Hearty Salad Does My Body Right

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Too many rainy days  in a row, start to make me feel drab and since it has been raining for 15 days, it is really important that I fill up on food that gives me fuel. Beside trying to stay really hydrated I’ve also been loading up on veggies and lean protein. Tonight’s dinner was a perfect combination of lean chicken, salad, carrots, red peppers, cranberries, onions, black olives, and a little feta. It was simply delicious! Never underestimate the power of a tasty salad!

Healthy Tip* Prepare enough chicken for the week, divide it into baggies and add it to your salad everyday!

A Quick Delicious Lunch! Pesto Naan Pizza with Shrimp!

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Working at home, I find myself always looking for quick, delicious and easy lunches to whip up! I am a big fan of using Naan for pizza. Today I made a pizza for the record books! First, I bought the smaller naan bread (they come 4 in a package which are great for snacks), spread pesto over it along with some mozzarella and drizzled it with a little olive oil and oregano. Then I cooked a few pieces of shrimp and put them on top of the pizza while it was cooking in the oven at about 320.

IT WAS DELICIOUS!!!

This was a great meal with a side salad for a quick light lunch!

A Sweet Treat For Valentine’s Day! A Mouth Watering Simple Cheesecake!

What’s the best thing about February 14th? Well for me I was admitted to the hospital that day to have my Valentine who was actually born on February 16th! But, the second best thing for me would be the chocolate! If you want to spread a little love around then try this Cheesecake Recipe that is super simple and super yummy! I originally got this recipe from How Jen Does It and I’ve been making it for all types of fun occasions! The original recipe is a Chocolate Raspberry Cheesecake, which is delicious also, but you can make this easy version as well.

Recently, I brought it to a gathering with some parents from my daughter’s school and it was a hit. I cut the cheesecake in small pieces, added a few strawberries as a garnish on a pretty platter, tied it with some twine and added one of my handcrafted cards and it was the perfect gift to give to the hostess and her guests! Doesn’t it look yummy!

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Here’s the recipe:

Ingredients

  • 1 package (8 oz.) cream cheese, softened*
  • 1 can (14 oz.) sweetened condensed milk
  • 1 egg
  • 3 tablespoons lemon juice
  • 1/2 teaspoon vanilla
  • 1 cup fresh or frozen raspberries
  • 1 Keebler® Ready Crust® Chocolate Pie Crust (I made my own pie crust with regular graham crackers)
  • 1/4 cup whipping cream
  • 2 squares (1 oz. each) semi-sweet chocolate, chopped

Directions

Crust:

Crush one package of Graham Crackers. If you extra chocolaty goodness use chocolate Graham Crackers which is also delicious. Once all the crackers are finely crushed add 6 tablespoons of melted butter and mix it well. Put the mixture in a pie dish (so much easier than a round pan) spread it around with you fingers, patting it down. Then place it in the fridge until it is firm.

Mixture:

1. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk.

  1. Add egg, lemon juice and vanilla, mixing until just combined.

  2. Slowly pour cheese mixture over crust. Bake at 350°F about 30 minutes or until center is almost set. Cool for 1 hour on a cooling rack.

  3. In small saucepan combine cream and chocolate. Cook over low heat, stirring constantly, until chocolate melts and mixture thickens slightly. Remove from heat. Pour over cheesecake. Refrigerate at least 2 hours.

  4. Garnish as desired. Store in refrigerator.

 

Easy and Tasty Lunch For Moms on The Go!

I work at home, but when I get busy I find myself not eating meals and then when the hunger kicks in it is time for me to pick up Anya and make dinner soon. So what happens? I grab random  food that isn’t so healthy. I’ve decided to change that unhealthy habit, but I don’t have the time for meals that are too time-consuming. So my plan is to choose meals that are simple, quick, and healthy with a few ingredients. Here is what I ate today and it took maybe 15 minutes tops! All you need is a little olive oil, shrimp, brussel sprouts, and seasoning and you will have a yummy bowl of goodness!

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Simple Yummy Breakfast Quesadilla For the Kids!

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Breakfast is a major meal of the day for ourselves and our kids. I know mornings are hectic and cooking a big breakfast may not seem realistic. But, I’ve started making a simple breakfast quesadilla that we love. Basically, we use four ingredients; eggs, turkey bacon, cheese and tortillas. I preheat the oven to 350 throw the bacon in the pan and start the scrambled eggs then after the eggs are finished I put a piece of cheese over the egg and let it melt. I throw the tortillas in the oven and let them heat up while the cheese is melting. Afterward, I place one tortilla down and add the egg with cheese, add the bacon on top then I place  the other tortilla on top and press it down. You can also use a griddle to heat up the tortillas, but Anya enjoys them this way and it saves me a little time. I then just cut it in half and serve! They are hearty so we’ve been splitting them, but you can also refrigerate them and heat them up for the next morning. The total cooking time is maybe 10-12 minutes. The result is delicious!

 

New Recipe Alert! Coconut Rice and Chana Masala! So Very Yum!

Coconut Rice and Chana Masala
One of my favorite meals!

I had the pleasure of sitting in on a cooking demonstration at Potomac Adventist Book and Health Store a few weeks ago and came home making this yummy recipe of Coconut Rice and Chana Masala. It is a fairly easy recipe only the dicing of onion and tomatoes is a little time consuming. This is a meal that will give you leftovers and you can either have it for dinner a couple nights a week or it makes a great lunch. You may want to make the Chana Masala first and then the Coconut Rice, since the rice takes less time. If you like Indian, you will like this recipe!

Coconut Rice
2 Cups Basmati Rice
2 Tablespoons of Vegetable Oil
1 1 inch Cinnamon Stick
2 Green Cardamoms Bruised (just pinch them)
1/4 Cup of Diced Onions
1/2 Teaspoon Turmeric
2 Teaspoons of Salt
1 Can of Coconut Milk
2 Cups of Water

In a pan heat oil until it shimmers and then add the cinnamon stick, cardamoms, and diced onion. Saute until onions are translucent.

Add rice, turmeric, and salt, fry for 2 minutes

Add coconut milk and water

Bring rice to a boil; turn heat to low. Cover and simmer for 15 minutes, don’t open or stir during those 15 minutes.

Turn off heat and keep rice covered until ready to serve. Fluff rice and serve!

Chana Masala
2 Tablespoons of Vegetable Oil
1 Teaspoon of Cumin Seed
1 Medium Onion chopped and diced
2 Teaspoons of Ground Ginger
1 Teaspoon of Ground Garlic
2 Large Tomatoes finely chopped
2 Teaspoons of Garam Masala
1 Teaspoon Coriander
1/2 Teaspoon Turmeric Powder
1 Teaspoon Salt
1 Teaspoon Lemon Juice
2 Cans of Chickpeas (washed and drained)
1/2 Cup of Water

Heat oil in frying pan over medium heat until shimmering then add cumin seeds, stir until they sputter.

Add onion, ginger, garlic (I diced up about 3 cloves because I didn’t have the ground garlic) and salt. Stir until onion soften.

Add garam masala, coriander and turmeric; stir 10 seconds

Add tomatoes and cook until soft

Add chickpeas and water ; stir to combine and bring to a simmer. Reduce heat to medium low and simmer, stirring occasionally until sauce thickens slightly for about 20 minutes. Then add lemon juice (I just squeezed in half a lemon) and stir slightly.

I added some naan and it was really delicious! Hope you like it!

Check out some other recipes they have at http://www.potomacabc.com/article/6/livingwell-lifestyle-program

Chicken Pesto Pasta with Sun Dried Tomatoes! Quick Recipe!

Quick, simple and yummy is what eating is all about for me! Today, for lunch I made this yummy Chicken Pesto Pasta with Sun Dried Tomatoes and it was amazing!! This is great dish to whip up for lunch with the girls!

Follow these simple steps:

  1. Cut up some boneless organic chicken in cubes lightly season it with pepper and salt then throw it in a pan with some olive oil (not too much) along with some chopped garlic.

  2. Boil the water for the pasta I used Trader Joe’s rigatoni

  3. Once the chicken is cooked, drain the pasta and add it to the pan

  4. Add the Basil Pesto and Sun Dried Tomatoes, this was a quick version so my pesto wasn’t homemade, but I used Pesto Alla Genovese and Trader Joe’s Julienne Sliced Sun Dried Tomatoes

  5. Make sure the chicken and the pasta is coated well with the pesto and stir

That’s all it takes!

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