Dressing up bland foods is important in my house hold. Not everyone can eat the same type of food without getting bored, and that is the case here. What to do? Think of different ingredients to make the same recipe with. For example, the other day in a rush I bought some already made quinoa. If you’ve had it before you know quinoa is bland and has no taste. Instead of eating it plain I thought to throw in some veggies I had in my fridge and make it more appetizing. It worked! You can do this with brown rice as well and it’s another way of getting your veggies in. All I did was sautéed some Lacinto Kale and orange or yellow peppers in 1 teaspoon of olive oil and add it to the pre-made quinoa.
Another example is making a simple protein dish and making plenty of it to use for the week as different meals. I bought this bbq seasoning mix and used it to make chicken breasts. I cooked 9 chicken breasts in the crock pot for 4 hours on high using only this seasoning. When chicken was done, I took it out and shredded it. Placed it in a glass container, ready to be consumed throughout the week.
Take a look at a couple of meals I made with same shredded chicken.
Getting our dose of Omega 3s is important and that’s why I try to cook fish at least once a week. Here’s another good simple way from the I Can’t Cook Book.
Slice some lemon wedges and and arrange on baking sheet. Top with thyme sprigs, just like in the picture.
Place the salmon on top and bake. @350 for 20-25 mins or until fish is fully cooked.
A few months back I received this book as a gift and I totally recommend it. The Can’t Cook Book has simple yet delicious recipes that anyone can follow.
Here I took an idea from the book.
I placed skinless chicken thighs on baking sheet and sprinkled olive oil, paprika, pepper and onion powder. I added minced garlic, sliced carrots and tomatoes with some thyme sprigs.
Bake at 350 for 30 mins until chicken is fully cooked.
I found this great recipe for a fajitas that consisted of sweet potatoes and chicken. However, using the ingredients I already had this new dish of sweet potato and turkey came about…
2 medium sweet potatoes- well scrubbed
4 tbs olive oil
1 medium onion
1 lb of turkey breast (or chicken) cut in 1/2 inch thick pieces
1 tsp ground cumin
1 tsp oregano
4 garlic cloves, chopped
1/2 cup chicken or vegetable broth
– Pierce sweet potatoes with a fork and microwave on high until almost tender when pierced with a knife. Probably about 3-4 minutes. Cool and cut lengthwise into 1/2 inch pieces.
– On a skillet, heat 2 tbs of oil and add peppers, onions and sweet potatoes until golden brown. Transfer mix to a bowl.
– Heat remaining oil and cook turkey and add all spices. Sauté until is browned. Return vegetables to skillet and add garlic and broth. Simmer until liquid is almost evaporated.
Serve as a dish on its own or use as filling for fajitas. Either way it was delicious and a complete meal. Enjoy!!!
Here’s another version of cooking zucchini noodles with shrimp.
Grass-fed butter (optional)
Just toss all ingredients together in a skillet on medium-low heat. Stir everything together until noodles, cheese and butter have soften up and sauce has formed. Nothing was measured here. Be creative and it all depends on quantity you have available. I had 3 large zucchinis, 1 lb. of shrimp and half box of tomatoes. I added 2 tsps of pesto, 1 tsp of minced garlic, 1 tb of goat cheese and 1 tb of butter.
Everything looks better in a pie dish, right?? Here are two ideas of making these ground beef “pies”.
It is all very simple…
If you choose ripe plantain, just boil the plantain until soft.
Cook the meat with any seasoning of your liking and layer it with the plantain. I like to start with the mash and end with meat but it can go either way.
Top with cheese of your liking. I use feta or goat cheese and keep it light. Broil 10-15 for cheese to get soft and top layer to get crisp.
The second option is to use sweet potato instead of plantain. It comes out just as delicious. Follow same steps as above…
I was lucky to have a friend give us this delicious roast. At first I was a bit hesitant as I like to stay away from Veal, but I was reassured that the farm where this came from was trustworthy so I decided to give this a try.
I have never cooked something like this so I went with something as simple as putting it in the crock pot on top of a layer of onions and carrots. Adding a bit of low sodium organic vegetable broth and the spices in the picture below.
Sprinkle enough of each spice to cover the roast. Try adding salt according to taste. Cook on low for 8 hours.
If you are unfamiliar with Quinoa here is a good page to guide you.
I came up with this recipe while searching for ways to add quinoa to my dishes. Quinoa is so bland that they only way is to mix it with something else and give it some flavor. This was an easy way to have a complete meal, just add some veggies or a salad on the side.
Feel free to adjust ingredients as I’m not too good at measuring.
1 lb of lean ground turkey
16 oz of organic vegetable broth
1 small can of tomato sauce or one 6 oz tomato paste
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 tsp garlic powder
1 tsp cumin
1 tsp oregano
1 tsp chili powder
1 tbsp olive oil
1 cup of Quinoa
Salt and pepper to taste
1 can of black beans (optional) rinsed and drained
In large skillet heat oil and add turkey with all the spices and chopped vegetables, brown and cook. Add in all the liquids and quinoa. Cover and cook for 15-30 mins stirring frequently, until most liquid has been absorbed and quinoa is cooked.
I can not believe I had not tried this before. What was I waiting for?!? Having some extra zucchini in my fridge gave me the idea of pairing it with some home made picadillo.
So good! All you have to do is scrape the zucchini with a julienne, avoiding the seeds. I placed the shredded zucchini on the skillet for a few minutes to soften up some. Serve with protein on top.
Chicken can’t get any easier than this. Found this idea online thanks to Paloeluv.
I cut the chicken in strips and wrapped it with uncured bacon. Mixed the mustard and honey and glazed chicken with it. Baked it for 7-9 mins on 325 degrees. Turned chicken and glazed other side. Bake an additional 7-9 mins or until golden brown.