Sunday, June 8, 2014

Turning Over a New Leaf - New Dinner Ideas and Better Snack Options!

I had a ridiculously busy spring semester and really, really slacked off at home.  I was resorting to making my easy dinner recipes or just making pasta or Trader Joe's frozen fish.

The guilt finally got to be too much last week.  In addition, my 7-year old started swim team and is hungry ALL THE TIME.  After he ate a granola bar, yogurt and cheese stick and was still hungry, I realized that I really needed to get creative with snack options.

Here are some yummy snack ideas plus a couple of AMAZING and EASY dinner recipes.

Peanut Butter Granola Balls
  • 1/3 cup honey
  • 1/4 cup natural peanut butter
  • 2 tablespoons unsalted butter
  • 1 cup crisp rice cereal
  • 1 cup old-fashioned rolled oats
  • 1/4 cup dried fruit

1.     Step 1
In a small saucepan over medium, heat honey, peanut butter, and butter. Stir until loosened and smooth, 1 to 2 minutes. Remove from heat; stir in cereal, oats, and dried fruit.
2.     Step 2
Drop mixture by the tablespoon into mini paper cupcake or candy liners. Place on a rimmed baking sheet, and refrigerate until set, about 15 minutes.


I purchased Chia Seed Tortillas at Trader Joe’s. 
Spread butter on one side of two tortilla. 
For William’s, I put inside mozzarella, pancetta (TJ has chopped Pancetta), spinach leaves (tiny) and black olives.
For Patrick, I put in mashed up black beans, canned corn, shredded zucchini and cheddar cheese.
Fry in pan on both sides until light brown.

Chicken and Vegetable Tostadas
1 tablespoon olive oil
3/4 lb chicken breast tenders
1 teaspoon cumin
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 cup chopped red onion
1 cup fresh corn kernels, about 2 ears
1 cup zucchini, chopped
1/2 red bell pepper
8 tostada shells
3/4 cup Monterey Jack cheese, shredded
1/2 cup salsa, or make the slow cooker salsa ahead
1/4 cup cilantro, chopped
1/2 cup grape tomatoes, chopped

1       Preheat oven to broil.
2       Cut chicken tenders into bite-sized pieces. Sprinkle with cumin, salt, and pepper. Toss to evenly coat.
3       In a large skillet, heat oil over medium high heat until it begins to shimmer.
4       Add chicken and let brown nicely (without moving it) for at least two minutes.
5       Add the onion, corn, zuchhini, and bell pepper and contine to cook for 3-4 minutes or until vegetables are tender.
6       Remove from heat.
7       Place 4 tostada shells on a baking sheet. Top with chicken and vegetables and a sprinkling of cheese.
8       Broil for a couple of minutes – watching closely.
9       Repeat the same process with the remaining for shells.
10     Garnish with salsa, cilantro, and tomatoes.
Citrus Soy Salmon
1 lb salmon fillet, 1 tablespoon olive oil, kosher salt and pepper, 1 cup orange juice
1 tablespoon butter, 1/8 teaspoon low sodium soy sauce
1       Preheat oven to 450.
2       Line a baking sheet with foil. Place the salmon in the middle of the sheet and rub lightly with olive oil. Season with salt and pepper.
3       Roast salmon for 10-12 minutes.
4       While salmon is roasting, prepare the sauce.
5       In a medium sized pot (we’re looking for a wide bottom) bring the orange juice to a boil.
6       Reduce to a simmer and let juice reduce to about 1/3 to 1/4 of a cup – this takes about 5-8 minutes so be patient.
7       Once reduced, remove from heat and add butter and soy sauce.
8       Plate salmon and drizzle with the citrus soy ‘reduction’. Fancy!


No comments:

Post a Comment