Lunch & Dinner Creations
When it comes to packing a healthy, homemade lunch, dinner is your best friend. A good dinner is one that is delicious and generous enough to become lunch the next day. Here are some helpful resources and meal ideas that don’t break the rules. Also, it is important to know when serving yourself “real food” you don’t need to eat as much as you would of the processed stuff! Get ready to fill up fast.
Cauliflower rice, egg and shredded mozzarella combine to make an easy low-carb pizza crust. Top the gluten-free pizza with tangy Buffalo sauce, chicken and blue cheese for a flavorful dinner or game-day favorite. Fresh celery is added at the end for cool crunch.
What makes this recipe so genius? The cheese "tortilla"! To make sure you don't have any issues removing the quesadilla from the tray, let it cool for 1 to 2 minutes. When it's slightly cool, it's much easier to separate from the parchment paper. If you've got an offset spatula, now is its time to shine!
When you get that craving for comfort food, how often do you consider ordering takeout Chinese? Yep — it can be a guilty pleasure on those nights you really don’t feel like cooking. But we promise you, this moo shu chicken recipe is very easy to prepare, taking about the same amount of time you’d be waiting for your food to be ready at a restaurant, and it’s a much, much healthier option.
A panade is one of those dishes that is way better than it has any right to be — or than it looks to be. It's an assembly of day-old bread, shredded cheese, and handy pantry ingredients (in this case, white beans, Swiss chard, and sausage) that gets doused with broth and baked until bubbly, like a savory bread pudding meets French onion soup. Not quite a soup and not quite a casserole, it's something more: the best of both worlds.
Butternut squash soup is one of those meals that defines autumn for me. Pretty much as soon as the leaves begin showing hints of orange, I start scooping up these big-bottomed squashes at the market and putting this creamy soup on the regular meal rotation.
This fall, I thought I'd mix things up a bit and add a Southwestern spin to my usual butternut squash soup. Cumin and coriander add spicy warmth while a squeeze of orange and lime give it a hit of late-fall sunshine.
This marinade is full of color and flavor! I have only used it for chicken, but I think any type of meat would suffice. Marinade the meat for at least 1 hour and up at the very max 12 hours. Any longer than that and the acidity begins to cook the meat. I find that 4-5 hours is perfect.