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.
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.
It's that time of year the leaves are falling and temperatures are dropping! The bad news is that means winter is getting near but the good news is that it's Soup Season! What better way to start soup season than with a delicious bowl of Chili. We had this soup at our monthly potluck. It has a little kick to it and it is something that will warm you up inside on these cool fall days.
Chow Mein was one of my very favorite Chinese take out dishes prior to having to go gluten-free. Greasy, twirly, greasy, chewy, did I mention greasy? It was SO good, but obviously not so good for you! No problem though, because by making Chow Mein at home, I’m able to control the amount of fat, sugar, and salt in the dish, plus make it gluten-free, too! This dish is soooo good and you can feel way better about eating a big bowl or two (or three…or four!)