Time and money saving meals

Looking for quick, cheap and easy-to-make meals that are also healthy and tasty? Look no further here are some delicous recipes.

The preparation time is around 1 hour and 30 minutes, and the portions serve one person. Remember to have seven containers for the lunches. There are only three meals, so repeat them as you wish.
Chicken, Avocado and Chickpea Wrap

tunesa

Ingredients:

1 Chicken Breast (boneless & skinless)
2 wraps or tortillas
1 Can Chickpeas (rinsed & drained)
1 Avocado
2 Cups Assorted Veggies
½ Cup Opadipity by Litehouse Greek Yogurt Ranch Dip
Salt and Pepper

Ingredients to Marinate the Chicken:

3 TS Litehouse Instantly Fresh Ginger
1 Lemon
3 TS Extra Virgin Olive Oil
Salt and Pepper

Directions:

  • Use lemon, ginger, extra virgin olive oil, salt and pepper to marinate the chicken breast. Put it in a Ziploc bag and leave it in the fridge. You can also use other ingredients to marinate the breast.
  • You can heat the wrap or tortilla or you can use it as it comes. The same goes for the veggies and chickpeas. I prefer to eat them raw, but it depends how you like them and if they need to be cooked (usually for 2-3 minutes).
  • Cook the marinated chicken breast on the grill or in a grill pan on the stove until they reach 165 degrees internal temperature. Then, let it rest.
  • Rinse and drain the chickpeas and place in a bowl with the avocado. Mash the chickpeas and avocado together with a fork. Add the chicken breast (diced) to the mixture with a sprinkle of salt and pepper. Add the Greek Yogurt Ranch Dip and mix together. Divide the mixture and spread on two tortillas or wraps and roll up.
  • Place the two wraps in separate containers with 2 cups of your favorite fresh veggies. Serve with 2 TS of Opadipity by Litehouse Greek Yogurt Ranch Dip.

 

Lemon-Ginger Chicken Over Brown Rice and Sautéed Greens

tunessa

Ingredients

2 Chicken Breasts (boneless & skinless)
1 Cup Brown Rice
8 Cups Greens
2½ Cups Water
2 TS Extra Virgin Olive Oil
2 TS Litehouse Instantly Fresh Red Onions

Directions

  • Marinate the chicken breasts as you did in the previous recipe, place them in a Ziploc bag and place them in the fridge.
  • Heat the olive oil in a saucepan over medium heat. Add 8 cups of greens (I use a combination of spinach, bok choy and green chard).
  • Add the Litehouse Instantly Fresh Red Onions. Cover for 2-3 minutes until the greens cook slightly. Sauté for 2-3 minutes more. Add 2½ cups of water and bring to a boil. Add 1 cup of brown rice and stir. Reduce the heat and simmer, covered for 30-35 minutes or until the water is absorbed. Remove from the heat and let it sit for five minutes. Fluff with a fork.
  • Cook the marinated chicken breasts on the grill or in a grill pan on the stove until they reach 165 degrees internal temperature. Let them rest.
  • Divide the brown rice into two separate containers. Top with one chicken breast each.

Sweet Potato and Quinoa Patties

tunesa.

Ingredients:

2 Medium Sweet Potatoes
2 Cups Quinoa (cooked)
½ Cup Whole Wheat Breadcrumbs
1 Egg
6-8 Cups Greens
½ Cup OPA by Litehouse Roasted Red Pepper Greek Yogurt Dressing
Salt and Pepper

Directions:

  • Prepare the quinoa according to the package directions.
  • Pierce the sweet potatoes with a fork several times, and microwave them in 3-minutes intervals until slightly soft and cooked through. You can also cook them at 400 degrees F in the oven for 45 minutes.
  • Remove the skin from the cooked sweet potatoes, then mash the sweet potatoes in a bowl. Mix in the 2 cups of cooked quinoa, breadcrumbs, egg, salt and pepper. Form 6 patties, and cook for 20 minutes on a baking sheet in a 425 degree pre-heated oven, flipping halfway.
  • Place about 2½ cups of your favorite greens into three separate containers. Top with two sweet potatoes and quinoa patties and top with 2 TS of the Opa by Litehouse Roasted Red Pepper Greek Yogurt dressing.

Fast Pizzas

tunessa.

With arabic or sandwich bread cut with a large cookie cutter, you can create mini pizzas to which you will add a little tomato sauce, mozzarella cheese and a little oregano and, if you want, pieces of low fat ham.

If you don’t have prepared tomato sauce, you can opt for canned whole tomatoes with which you can make a quick puree or ripe tomatoes cut into thin slices. These are the basic ingredients you use to make a pizza, but you can personalize it. It will take you 2 hours to prepare and 30 minutes to cook.
Omelettes and Tortillas

.tunessa

Tortillas and omelettes are a resource that is used in many parts of the world. And who doesn’t love them? We only need to make it a full dinner, but we don’t need to work hard for this.

To ensure a balanced meal, incorporate different vegetables into the mixture, such as: onions, mushrooms, sauteed zucchinis, fresh asparagus, peppers and even a more or less dried tomato stew, which will give a juicy consistency. Serve with a slice of toasted wheat bread and a cup of consommé.
Consommés (soups) and light creams

.tunessa

Consommés and light vegetable creams are a good choice that you can prepare on the weekend and freeze in portions for the rest of the week. It has been found that the intake of a hot dish like soup produces satiety and a sensation of wellness. It is also a good way to control your weight.

Beef or chicken consommés needs to be well degreased and then supplemented by adding bits of onion, garlic, sweet pepper and even an egg when serving as well as a little fresh chive, cilantro or parsley to add flavor.

In the case of creams, zucchini or pumpkin creams have less carbohydrates and zero fat; you can also add to this list the mushroom, tomato or chayote creams. And, if you want to add a dairy product, choose skim milk or yogurt, but in the case of the latter, do not let it boil. In this way, you won’t lose the properties of its beneficial bacterial flora.

Feel free to share your quick, easy and healthy recipes below.

 

 

recipe by youqueen

Ginger garlic paste

People who know me, they know that I looooooove using garlic. I’am one of those who put 10 cloves when the recipe says 2 😌. I always make my own paste, so I decided to share it with you guys. I hope you will like it, enjoy🤗

I used what I had, you can dubble if you want.
Ingredients

* Garlic

* Ginger

* Oil

* Water

Preparations

* Peel the garlic & ginger. Wash them.

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Pour 200ml oil in a blender. I used handmix. Add ginger and water. Blend this well.

Pour the ginger paste in a bowl.

* Pour 300ml oil in the blender and add garlic. Blend this well, if the mix is too thick add a little oil in it.

Once the garlic is blended nice, mix it with the ginger paste and blend it together.

* Your ginger garlic paste is now ready.

* Pour them in food containers and add oil (keeps it fresh). Store them in your fridge. (Always use a clean spoon +  stir the mix before using)

3 Types of Hummus

 

Hummus2blog-1

For the Sun Dried Tomato and Basil Hummus

Two 400g tins of chickpeas
Two 170g jars of sun-dried tomatoes
15 tablespoons of olive oil
10 tablespoons of water
A big handful of fresh basil leaves
2 juicy lemons
3 heaped tablespoons of tahini
3 cloves of garlic
3 teaspoons of cumin
salt and pepper to taste

Roast Carrot and Chili Hummus

Two 400g tins of chickpeas
4 carrots
15 tablespoons of olive oil
10 tablespoons of water
4 sticks of rosemary
2 juicy lemons
2 heaped tablespoons of tahini
3 cloves of garlic
2 teaspoons of cumin
1 red chilli pepper
salt and pepper to taste

For the Roasted Aubergine Hummus

Two 400g tins of chickpeas
15 tablespoons of olive oil
10 tablespoons of water
2 juicy lemons
2 heaped tablespoons of tahini
2 tablespoons of apple cider vinegar
3 cloves of garlic
2 teaspoons of cumin
2 teaspoons of paprika
1 teaspoon of tamari
salt and pepper to taste
1 aubergine

Preparations

  • All three recipes are basically the same – simply juice the lemons, drain the chickpeas and then place all of the ingredients into a food processor and blend until smooth
  • The only difference is with the aubergine hummus where you pre-heat the oven to 180C, then pierce the aubergine with a knife and place it in the oven to bake for 25 minutes – I add the peeled garlic for the last 5-10 minutes as roasted garlic is delicious in hummus. At this point the aubergine should be really soft, so take it out the oven, cut the top off the aubergine and add it to the blender with the roasted garlic.
  • With the roasted carrot hummus, you also need to pre-heat the oven to 180C, then cut the carrots into sticks and roast them on a baking tray with olive oil, salt and pepper for about 45 minutes so that they’re really tender. Again, I add the peeled garlic for the last 5-10 minutes so that it can roast too. Then add both to the blender.
    Store the hummus in an airtight container in the fridge for a week.

Spiced Pumpkin Porridge, with Caramelised Apples & Pecans

 

a-21

Serves: 1
Prep: 15M
Total time: 15M

For the Porridge
80g of oats
100ml of brown rice milk
1 teaspoon of vanilla powder
1 teaspoon of cinnamon
½ teaspoon of ground ginger
Sprinkle of ground nutmeg
5 tablespoons of pumpkin puree
2 teaspoons of coconut sugar

For the Toppings
1 apple
1 teaspoon of coconut oil
1 teaspoon of maple syrup
1 teaspoon of cinnamon
40g of pecans
Method:
– If you are making your own pumpkin puree, simply peel the pumpkin, roughly chop it into chunks and steam for 25 minutes until soft. Then blend it in a food processor until totally smooth.
– To make the topping, core and slice the apple. Cook the apples and pecans with the coconut oil, maple and cinnamon in a pan for about 10 minutes, until the apples are soft but still holding their shape.
– While the apple cooks, make the porridge by placing the oats in a saucepan with 200ml of water and brown rice milk, place the pan on a hob and cook for 4 minutes, stirring continuously. Add in the spices, pumpkin puree and coconut sugar and cook for another minute.
– When the porridge is cooked, spoon it into a bowl and top with the delicious apples and pecans before serving!

6 Quick And Easy Ways To Enjoy Avocado

If you have a sweet tooth, you’ll be thrilled to learn that avocado and sugar are a great combination; and if you’re not, salt goes just as well with avocado!

Having recently decided to start eating more cleanly, I have found avocados to be one of my favorite healthy treats. Not only are they good for your physical health, but they also benefit your eyesight and hair growth.

Most of the time, I enjoy eating avocados on their own. However, I have also discovered six other ways that avocado lovers like myself can enjoy them.

1. With salt or sugar

avocado

Add some sugar if you have a sweet tooth and salt if you prefer things more savory.

Here’s how to do it: Cut your avocado into two halves. Remove the seed. Cut the flesh from the two halves into smaller pieces, then put the chopped pieces in a bowl and sprinkle approximately half a tablespoon of sugar on them. If you opt for salt over sugar, add a bit of black pepper as well. When everything is ready, simply grab a spoon, sit back and enjoy your snack!

2. As a base for baked eggs

baked eggs in an avocado

For a heavier snack, you can try “baked eggs in avocado.”

Here’s how to make it: Slice an avocado in half, remove the seed and scoop out a bit of the flesh from each half to make some room for the egg. Then, break an egg into each half. Afterwards, place the avocado halves in a small baking dish. Preheat your oven to 425 degrees and let the avocado halves bake for 20 minutes. When they are ready, season them with salt and pepper, and dig right in!

3. In a vegetable salad

avocado salad

I’m not a huge fan of salads, but I figured that adding avocado to them would make them more appealing—and it worked! My current favorite is avocado, lettuce and tomato.

Here’s how to make it: Along with one diced avocado, I use one or two diced tomatoes and 80g of shredded lettuce. Mix these in a bowl, and add a bit of salt, lemon juice and olive oil just to give it a bit of flavor. For the days when I’m a bit hungrier than usual, I add pieces of fried chicken to the mixture or eat the salad with three or four baked chicken wings. Yum!

4. With salmon

avocado and salmon on a toast

Salmon is another of my favorite healthy foods, and nothing goes better with it than avocadoes! When preparing my avocado and salmon meal, I start by cooking the salmon.

Here’s how to make it: First, I season my salmon fillet with a mixture of curry powder, ginger, paprika and flour, then shallow-fry it on the cooker or bake the coated salmon in the oven for about 15 minutes. While the salmon cooks, I slice my avocado into thin slices and sprinkle some salt, black pepper and olive oil onto the pieces. To complete the meal, I make a small cup of rice to go with it; when I want an alternative to rice, I have some roasted potatoes instead. This meal makes for a very tasty and filling lunch or dinner. Try it for yourself and see.

5. As a sandwich filling

poached eggs and toast

One of my favorite things about the flesh in an avocado is how soft it is. This makes it easy to mash, which means that it can be used in other ways, too.

Here’s how to use it: One of the easiest ways to use mashed avocado is as a spread for a sandwich! Forego your usual margarine one morning, and spread mashed avocado onto each slice of your bread instead. If you want a heavier sandwich, you can add a slice of ham, some salami or slices of boiled egg to your avocado sandwich as well. Wash it all down with a cup of tea or coffee afterwards.

6. As Guacamole

guacamole

Guacamole is another favorite of mine simply because it can be enjoyed with a wide range of things. Whether it’s a snack like tortilla chips or a heavier meal like burritos or fajitas, guacamole is one of the tastiest sides to go with it. It’s also quite filling, which reduces the number of tortilla chips I eat with it or the amount of other fillings I put in my burrito and fajita wraps; it also reduces how much I eat afterwards.

Here’s how I make my favorite guacamole recipe: I mix mashed avocado, chopped tomatoes, lemon juice, salt and black pepper together. For something a bit spicier, I add some paprika or salsa sauce to the mix.

How do you prefer to eat your avocados? What are your favorite avocado recipes? Share them below to give other queens even more ideas on how to enjoy avocados.

source:youqueen

3 Easy And Delicious Low Calorie Cocktails

Who says all alcohol has to give you the dreaded beer gut! Here are delicious low calorie cocktails that will actually slim down that waist line.

When you set out to have a good time with your friends at night, you never want to have to worry about what each beverage is going to be adding to your increasing waistline. Having a girls’ night should be all about having fun and feeling good!

What if I told you there are some cocktails you can make that will actually burn fat while you drink them? Amazing, right?

I have put together only the most delicious low calorie cocktails using natural, fat burning ingredients, so you can sip them with joy, knowing that you’re actually taking inches off your waistline.

1. Berry Blunder

Berry Blunder - 2

This delicious beverage takes mimosas to the next level. You’ll never even know you’re actually burning fat while getting a delicious buzz on.

How it Works: Cinnamon is the fat burning powerhouse of this cocktail. The fat you store in your belly is called visceral fat. Cinnamon’s main component, the thing that actually gives it flavor, is called cinnamaldehyde.

This component is responsible for revving up your metabolism and primarily burning the visceral fat that gives you that unwanted pouch.

Ingredients

  • Blackberries
  • Oranges (navel oranges if possible)
  • Cinnamon
  • Vodka
  • Champagne

Directions

Throw 5-8 blackberries in a shaker and mull/smash them until there is quite a bit of juice. Juice half an orange (or a full orange if it’s rather small) and add the juice to the shaker. Add 1 ounce of vodka and a ¼ teaspoon of cinnamon. Add 3-4 ice cubes, and shake for 30 seconds.

Strain the juice into a champagne flute or tall glass. Top it off with any white champagne and garnish with an orange twist and a few blackberries. Sprinkle it with cinnamon.

Enjoy your refreshing, tasty and low fat/cal. beverage!

2. Twisted Minted Arnold

Ready for a twist on your classic Arnold Palmer? Not only is this drink great for hot summer days, but it will help shed that unwanted fat while giving you that buzz you desire.

Twisted Minted Arnold - 2

How it Works: Green tea revs up your metabolism and keeps it burning throughout the day. The caffeine in green tea lightly stimulates your metabolism and keeps it running at a higher speed for hours.

The cucumbers work to keep you more hydrated than if you were drinking any other drink, and the mint actually triggers a release of excess bile in your gallbladder, which stimulates the digestion of fat.

Ingredients

  • Green Tea
  • Mint Leaves
  • Cucumber
  • Lemon
  • Simple Syrup (equal parts sugar, or a sweetener of your choice, and water boiled in a saucepan until all sugar is dissolved)
  • Vodka

Directions

Bring 2 cups of water to a boil in a medium-sized saucepan. Turn off the burner, and add 1 green tea bag. Let it steep for 3-5 minutes. Put the tea in the fridge to cool. Muddle 3-5 pieces of cucumber and 5-7 mint leaves together in a shaker.

Add 2 tablespoons of lemon juice, freshly squeezed. Add 1½ ounces of vodka and 1 tablespoon of simple syrup. Shake for 30 seconds, and pour over ice. Top it off with green tea. Garnish with a lemon wedge, cucumber slice and a mint leaf.

You’ll stay cool and slim this summer with the Mint Magic.

3. Pom Passion

Pom Passion - 2

If you want the ultimate refreshing drink after a long day and even during a hot, sunny day, then the Pom Passion is for you.

How it Works: Grapefruit is a known fat burner. Grapefruit doesn’t just help your body by burning fat that’s readily available, but also works to burn off fat that’s been stored on your body.

Pomegranates actually prevent fat from being absorbed by your body. It’s been proven that they block triglycerides (the fat that gets into your bloodstream and causes adverse effects).

Basil also contributes to fat loss by speeding up your metabolism and ridding your body of excess impurities that contribute to weight gain.

Ingredients

  • Grapefruit
  • Pomegranate (or pomegranate juice)
  • Basil
  • Vodka
  • Sparking Water
  • Simple Syrup (optional)

Directions

In a shaker, add 1/3 cup of pomegranate seeds and mash them until the crunching stops (you’ll hear it). Then, juice half a grapefruit, and add the juice to the shaker.

Gently chop 3 basil leaves and add to the shaker. Put 1 teaspoon of simple syrup into the shaker, and add 1 ounce of vodka to the shaker. Add a few ice cubes, and shake for 30 seconds.

Strain the juice over ice, and top it off with sparkling water. Garnish with a grapefruit wedge, a basil leaf and 5-10 pomegranate seeds.

Enjoy your ridiculous refreshing, fat burning drink with your friends!

Drinking doesn’t have to mean putting on the pounds! Stay fit and skinny this summer with a few cocktails that are meant to blast body fat. Do you have any specialty, low cal. cocktails?

 

source:youqueen

5 Deliciously Romantic Meals To Cook For Him

If you want to show your love to your man you definitely should cook him a delicious dinner. We give you ideas for romantic meals to cook for him.

They always say “the way to a man’s heart is through his stomach” and it’s definitely true.

So, instead of trolling around adult stores or booking a romantic dinner at a restaurant, prepare for a romantic night in and cook a delicious meal.

1) Spaghetti with meatballs

Spaghetti pasta with meatballs and tomato sauce

While this is a simple meal in terms of skill and taste, it’s a favourite among men.

There’s something about the simple slurp of a spaghetti noodle that makes a man want his lady to be slurping at the other end.

If you’re both sharing from the same plate, then that’s a romantic bonus…especially if you’re feeding each other.

Don’t forget, it’s also the very same dish that united our favourite Disney Lady and her Tramp.

Ingredients

  • 12 oz dry spaghetti
  • 2 onions, chopped
  • ¼ cup parsley, chopped
  • 3 cloves garlic, minced
  • 2/3 cup bread crumbs
  • 1 egg, lightly beaten
  • 2 tsp Italian seasoning
  • ½ pound ground beef
  • ½ pound ground pork
  • 2 tbsp olive oil
  • ¼ tsp salt
  • 2 cans crushed tomatoes (28 oz each)
  • 1 can diced tomatoes (15 oz)
  • 2 tbsp Italian Seasoning
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 clove garlic, minced

1. To make the meatballs, sauté onions, parsley and garlic in a couple of teaspoons of olive oil. Cook, stirring often, for 8-10 minutes or until the onions are soft. Remove ¼ of the mixture and set the remainder inside.

2. In a bowl, mix bread crumbs, milk, egg, Italian seasoning, salt and the ¼ cup of the onion mix that was just made. Use your hands to stir in the ground beef and pork, and then form them into 2 inch balls.

3. Warm a tablespoon of oil in a Dutch oven or stock pot. Add the meatballs and cook, turning often, until browned on the outside. (5 minutes or so)

4. To the pot, add crushed tomatoes, diced tomatoes, Italian seasoning, minced garlic, pepper, and salt. Add in the remainder of the sautéed onion mix. Bring to a boil over high heat and then reduce and simmer for 20-25 minutes, until the meatballs are cooked through.

5. Cook pasta according to the directions given to you on the package. Place in a serving bowl and spoon the sauce and meatballs overtop. Enjoy!

2) Roast chicken for two

When it comes to keeping a meal simple, roasted chicken comes to mind. It is an easy, uncomplicated dish that can tantalize his tastebuds and keep his belly full.

Pair it with a nice, fruity wine (such as a Riesling or even a flirty Rose), some mashed potatoes and his favorite veggies to make it complete.

Ingredients

  • 1 150g roasting chicken
  • ½ tsp sage
  • ½ tsp savoury
  • 1 tbsp rosemary
  • 2 cloves of garlic
  • 1 pinch salt
  • 1 pinch pepper
  • ½ a lemon
  • 1 tsp olive oil

1. Preheat oven to 400 degrees Farenheit.

2. Grease the roasting pan with the olive oil and then place the chicken in.

3. Sprinkle the sage, savoury, rosemary, salt, and pepper all over the chicken.

4. Place the lemon half inside the lower cavity, along with the two cloves of garlic.

5. Place the roasting pan in the oven and let it roast for an hour and 20 minutes, or until juices run clear. Must have an internal temperature of at least 170 degrees Farenheit.

6. Serve with mashed potatoes and your choice of vegetable. Enjoy!

3) Grilled Ribeye steak

Sliced medium rare grilled Steak Ribeye with rosemary

Men are all about meat and potatoes, aren’t they? As long as there’s a nice cut of meat and a starch on their plate, any man will be satisfied with the meal, right?

When it comes to cuts of beef to grill, the Ribeye is the most popular.

It’s tender, well marbled, and absorbs flavour a lot better than some of your usual choice cuts.

Grilled, buttery garlic shrimp is a great topping for a Ribeye if you want to make dinner extra special.

Ingredients

  • 2 8 ounce ribeye steaks
  • 2 tbsp Worcestershire sauce
  • ½ tsp salt
  • ½ tsp pepper
  • 12 de-veined, shelled shrimp
  • 1 tsp olive oil
  • 2 tsp salted butter
  • 2 cloves garlic, minced

1. Heat the butter in a skillet on medium high heat.

2. Place the shrimp in skillet, along with the minced garlic and a pinch of salt and pepper. Stir and cook for 8-10 minutes. Remove from heat and set aside.

3. Cover both steaks with the Worcestershire sauce and the remainder of salt and pepper.

4. Heat oil in another skillet over medium high heat. Place steaks in skillet and cook for varying times, depending on degree of wellness preferred.

5. Remove steaks from heat and place upon plates.

6. Top each steak with the garlic shrimp.

7. Serve with boiled baby potatoes and corn.

8. Enjoy!

4) Coq Au Vin Blanc

Coq au Vin

The French are a notoriously romantic people. It only makes sense that their cuisine is a match to their personalities.

Coq au Vin Blanc is a simple, tasty, romantic dish that is sure to please your man and your taste buds at the same time. It’s a perfect dinner for two!

Ingredients

  • 4 chicken thighs
  • 1 cup white wine (works best with zinfandel)
  • ¼ cup chicken stock
  • 1 bulb fennel, chopped
  • ½ cup chopped pancetta (regular bacon works well as a substitute)
  • 2 parsnips, cut into 1 inch chunks
  • 1 pinch salt
  • 1 pinch pepper
  • 1 clove garlic, minced
  • 1 tsp olive oil

1. Heat olive oil in a Dutch oven or stock pot over medium high heat.

2. Season chicken thighs with salt, and pepper. Place them in hot oil and cook on each side until browned.

3. Remove thighs and set aside.

4. De-glaze pot with the white wine and chicken stock. Stir until all bits are removed from bottom of pot.

5. Return the chicken thighs to the pot.

6. Add the chopped fennel and parsnips and stir until well distributed.

7. Cook over medium heat until chicken is cooked. Internal temperature must be at least 170 degrees and the juices run clear.

8. Serve in a bowl with a sliced baguette.

9. Enjoy!

5) Pork chops in Port wine sauce

Pork chop with beetroot leaves garnish and cream sauce on white plate

Not many people associate pork chops with a romantic night in, but this port wine sauce these chops are paired with will be an instant favourite with your man.

He might want you to put this sauce on anything and everything he can…perhaps you should make a stash of the sauce!

Ingredients

  • 1 medium shallot, chopped finely
  • 1 teaspoon sugar
  • ½ cup port wine
  • 1/3 cup chicken broth
  • ¼ cup plum preserves, strained
  • ½ tsp salt, divided
  • ¼ tsp pepper, divided
  • ½ teaspoon ground coriander
  • ¼ teaspoon garlic powder
  • 4 bone-in center cut pork chops (1 ¾ pounds)
  • 1 tbsp olive oil

1. Bring the shallots, Port and sugar to a boil in a medium sized saucepan. Boil until the mixture is reduced to ¼ cup.

2. Add the broth, return to a boil and reduce again to ¼ cup.

3. Reduce the heat to medium, stir in the plum preserves, half of the salt, half of the pepper, and cook for two minutes. Cover and keep warm on low heat.

4. Combine the coriander, garlic powder, remaining salt, remaining pepper and sprinkle over the pork chops.

5. Heat the oil in a large skillet over medium-high heat. Add the chops in a single layer and cook on each side for about 5-6 minutes until cooked through and juices run clear.

6. Serve each chop with the sauce spooned over top. Serve with roasted asparagus and gruyere polenta. Enjoy!

Making a romantic meal for your favourite man isn’t too difficult if you use one of these delicious, decadent recipes.

Not only are they straightforward to make, but they also make any time you spend sharing a meal an unforgettable pleasure.

Keep in mind that men are easy to please when it comes to food, so keep things simple!

 

source:youqueen

5 Quick and Easy Veggie Recipes

 

If you’re a vegetarian or just a veggies lover learn how to easily make these 5 awesome veggie dishes! Lots of people don’t even acknowledge a dish if it doesn’t have meat in it. But don’t be quick to judge these 5 dishes based on the fact they’re simply based exclusively on vegetables.

Try one or some of these and see how a healthier option for a lunch or dinner meal can taste just as amazing as your regular meat packed meal.

1. Vegetable Chowder

Ingredients (for 7 servings):

  • 1/2 cup of chopped red bell pepper
  • 1/2 cup of chopped onion
  • 1/4 cup of margarine
  • 1 cup of chopped celery
  • 1 cup of cauliflower, chopped
  • 1 cup of diced carrots
  • 1 cup of fresh chopped broccoli
  • 3 cups of water
  • 3 cubes of chicken bouillon
  • 1/2 cup of all-purpose flour
  • 1 tablespoon of chopped fresh parsley
  • 3 cups of shredded Cheddar cheese
  • salt to taste
  • ground black pepper to taste
  • 1 1/2 cups of milk

Directions:

  1. In a Dutch oven or soup kettle, sauté the pepper and onions in butter or margarine until tender.
  2. Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
  3. Combine flour and milk until smooth; stir into pan. Bring the soup to a boil; cook and stir for 2 minutes. Mix in the parsley.
  4. Just before serving, stir in the cheese until melted.

*Hot Tip:

Make this a vegetarian dish by using vegetable bouillon cubes instead of the chicken ones.

2. Vegetable Slaw

Ingredients (for 6 servings):

  • 3 cups of shredded cabbage
  • 5 plum tomatoes, seeded, chopped
  • 1 cup of fresh broccoli florets, cut into small pieces
  • 1 cup of cauliflower, cut into small pieces
  • 1/2 cup of chopped red onion
  • 1/2 cup of fat-free sour cream
  • 1/4 cup of reduced-fat mayonnaise
  • 1 tablespoon of cider vinegar
  • 3/4 teaspoon of salt
  • 1/4 teaspoon of pepper

Directions:

  1. In a bowl, combine the cabbage, tomatoes, broccoli, cauliflower and onion.
  2. In a small bowl, combine the sour cream, mayonnaise, vinegar, salt and pepper. Pour over the cabbage mixture; toss to coat evenly.
  3. Cover and refrigerate until chilled.

*Hot Tip:

Use the vegetables you like and don’t follow the list blindly to make it more to your liking.

3. Vegetable Focaccia

vegetable focaccia

Ingredients (for 12 servings):

  • 2 cups of bread flour
  • 1 package of quick-rise yeast
  • 1 teaspoon of salt
  • 1 cup of warm water (120 to 130 degrees F)
  • 1 tablespoon of olive or canola oil

Topping ingredients:

  • 3 plum tomatoes, chopped
  • 5 medium fresh mushrooms, sliced
  • 1/2 cup of chopped green pepper
  • 1/2 cup of sliced ripe olives
  • 1/4 cup of chopped onion
  • 3 tablespoons of olive or canola oil
  • 2 teaspoons of red wine vinegar or cider vinegar
  • 3/4 teaspoon of salt
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of dried oregano
  • 1/4 teaspoon of pepper
  • 2 teaspoons if cornmeal

Directions:

  1. In a mixing bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest for 15 minutes.
  2. Meanwhile, in a bowl, combine the tomatoes, mushrooms, green pepper, olives, onion, oil, vinegar and seasonings.
  3. Coat a 15-in. x 10-in. x 1-in. baking pan with nonstick cooking spray; sprinkle with cornmeal. Press dough into pan. Prick dough generously with a fork. Bake at 475 degrees F for 5 minutes or until it is lightly browned.
  4. Cover with vegetable mixture.
  5. Bake 8-10 minutes longer or until edges of crust are golden.

*Hot Tip:

Add a bit of pizza sauce and cheese in the topping to make it more pizza-like.

4. Roasted Vegetables

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Ingredients (for 6 servings):

  • 2 medium potatoes, peeled and cut into 1/2-inch cubes
  • 2 medium carrots, cut into 1/2-inch slices
  • 1 large zucchini, cut into 1/2-inch pieces
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 1 tablespoon of olive or vegetable oil
  • 1 teaspoon of dried basil
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon of salt (optional)
  • 1/4 teaspoon of pepper
  • 2 garlic cloves, minced

Directions:

  1. In a mixing bowl, combine the potatoes, carrots, zucchini and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat.
  2. Transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake uncovered at 375 degrees F for 30-35 minutes or until tender.

*Hot Tip:

Whichever vegetables you chose to exclude from the recipe it’ll taste just as good – it’s the seasoning that makes this dish taste beautiful.

5. Pasta with Vegetables

vegetables pasta

Ingredients (for 4 servings):

  • 1/3 cup of olive oil
  • 2 tablespoons of red wine vinegar
  • 1 teaspoon of dried basil
  • 1 teaspoon of dried oregano
  • salt and pepper to taste
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cloves of garlic, minced
  • 2 carrots
  • 1 1/2 cups of broccoli florets, lightly steamed or blanched
  • 4 cups of uncooked rotini pasta

Directions:

  1. Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
  2. Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
  3. While rotini is cooking heat oil in a frying pan and sauté red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
  4. Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.

There you have it, 5 amazing dishes made almost entirely out of healthy veggies. Enjoy, and let us know how you liked them!

7 Healthy Dinner Recipes – Your Key to a Balanced Diet

Do you often get stuck while trying to plan your ultimate meal of the day? This small list of dinner ideas is composed to help you feel satisfied and ready for several hours of solid and beneficial nighttime rest.

Nowadays, we have quite an astonishing number of diet choices and ready-made diet plans available – you can choose whether to go Paleo, Atkins, Vegan, South Beach…However, as any nutritionist will tell you, some basic principles of healthy and balanced dieting never change, like the time-honored rule of keeping your last meal of the day as light and easy on your digestive system as possible.
In this article, we bring you seven carefully selected and easy to make healthy dinner recipes, taking into account our belief that a healthy dinner should consist of proteins and vegetables, altogether banning harmful and difficult-to-digest combinations (such as carbs and proteins, fruits for dessert, etc.) and preparing your body for nighttime rest. We have included a selection of different “super-foods” in the mix – starting from good old chicken, to quinoa and edamame.
Before we begin, remember one more thing: have your dinner at least a couple of hours before bedtime! Our metabolism tends to slow down during sleep, many enzymes stop being active and the food remains undigested for a long period of time, which in turn leads to fat accumulation, and eventually, after years of poor nutrition, to more serious conditions.
Healthy dinner recipe #1: White mushrooms and chicken salad
Cesar salad with roasted chicken.
Make this simple and delicious salad a weekly item on your dinner menu, or just put it together quickly whenever you want something hunger curbing and satisfying – it is easy enough, and has all the protein and fiber you need!
Ingredients:
1 pound chicken breasts
3 eggs
½ pound marinated white mushrooms
pickles
lettuce
low-fat sour cream
mustard
parsley
salt
pepper
olive oil
Preparation:

Start with boiling the chicken breast. Once it’s done, chop it into small pieces. Drain the white mushrooms of extra marinade and chop them into slices. Grate the pickles, wash and shred the lettuce. Meanwhile, hard-boil the eggs, after which you should leave them in some cold water to cool down for a few minutes.
Peel the eggs and cut two of them into little cubes, and leave the third one for decoration later. Cut the parsley into tiny pieces. In a separate container, mix sour cream, mustard, olive oil, salt and pepper, until you get an even dressing. Join all the previously prepared ingredients in a deeper bowl and pour the dressing over. Stir the entire salad lightly. Finally, place the salad into a serving bowl and decorate it with egg slices.
Healthy dinner recipe #2: Baked zucchini salad.

Here is another ultra-light and savory salad, which is also vegetarian and vegan-friendly. It could also be served as a side dish for lunch, but it is more than enough on its own for dinner. Good to know: Aside from being packed with dietary fiber and useful nutrients such as magnesium, potassium, folic acid and beta-carotene, zucchini have very high water content and are very low in calories.

Ingredients:

  • 7 medium-sized zucchini
  • salt
  • parsley
  • 3 cloves of garlic
  • lemon juice
  • two chili peppers
  • olive oil

Preparation: Peel the zucchini and cut them up into slices. Sprinkle the zucchini with some salt and leave them aside for a while to drain. Cut up the garlic into small pieces, and do the same with parsley leaves after washing them. Mix the garlic, parsley and lemon juice together into a tasty salad dressing. Next, cut up the chili peppers and fry them briefly using a teaspoon of olive oil, in order to enhance the aroma and spiciness.

Pat the zucchinis dry with a towel or drain away the liquid using a colander, and fry them briefly using a couple teaspoons of olive oil. Finally, use a deeper bowl to line up the salad layers: start by placing a layer of zucchinis, sprinkle it with the dressing followed by chili peppers, and repeat this until you’ve used up all the ingredients. You can serve the salad while it’s still hot or wait for it to cool down.

Healthy dinner recipe #3: Cold yogurt soup with celery and mint

A bowl of cold yogurt and cucumber soup with garlic and fresh mint

Have you started growing your own mint, by any chance? Use the aromatic fresh leaves for lovely cold soup. It is tasty, refreshing, and very easy to make. You will prepare it in no time; it’ll just take a while to cool off. Much has been said and written about the health benefits of celery – it’s full of antioxidants and very low in caloric value, to mention just the main ones.

Ingredients:

  • A couple of celery leaves (with stalks)
  • two scallions
  • one small onion
  • one vegetable bouillon cube
  • a cup of various frozen or fresh diced vegetables to your liking
  • 1.5 fl oz of yogurt
  • 3 table spoons of cottage cheese
  • garlic
  • several fresh mint leaves
  • olive oil

Preparation: Dice celery and scallion sticks into tiny pieces. Do the same with the onion. Place these three ingredients into a pan over a little heated olive oil, and cook for around five minutes. Add vegetable bullion to the mix and wait until it boils. After that, add a cup of your chosen vegetables. Leave it to simmer for 10-15 minutes. Let it cool down for a bit, and then process it in your blender until it turns into mash.

Throw in the mint leaves, and then leave the mixture in your fridge for an hour until it cools down completely. Process the yogurt and cottage cheese together in a blender, and add garlic to your liking. Serve chilled soup in plates or small bowls, with cheese and yogurt dressing poured on top and sprinkled with fresh mint.

Healthy dinner recipe #4: Lemon-thyme chicken with sautéed vegetables

Grilled vegetables and chicken fillet

This aromatic and appetizing chicken dish is a perfect choice when you’re having guests over for dinner, or you want to impress that special someone with your cooking skills, and still stay on track when it comes to light and healthy dining. This quantity is enough for four servings. Good to know: Edamame (which is a fancy name for boiled green soybeans) is a yummy soy snack packed with fibers, proteins and vitamin and mineral content, originating from the cuisines of East Asia.

Ingredients:

  • 4 tablespoons lemon juice
  • 1 tablespoon chopped garlic, divided
  • 1 tablespoon chopped fresh thyme, divided
  • salt; pepper (any kind you prefer)
  • 1 pound chicken breast tenders
  • 4 teaspoons canola oil
  • 1 medium shallot, sliced
  • 2 cups frozen shelled edamame, thawed
  • 2 cups grape tomatoes, halved
  • 2 medium zucchini
  • 1/3 cup crumbled feta cheese

Preparation: In a zip lock bag, combine 3 tablespoons lemon juice, 2 teaspoons garlic, and 2 teaspoons thyme; season to taste with salt and pepper. Add chicken tenders, seal the bag, and gently turn to coat. Set aside. The next step is heating 2 teaspoons canola oil in a large skillet over medium-high heat. Add shallot, remaining garlic, edamame, and tomatoes; cook for 4 minutes.

Use a vegetable peeler to slice zucchini into long ribbons. Add zucchini and remaining lemon juice and thyme to vegetables in skillet; sauté 2 to 3 minutes. Transfer to a serving bowl, stir in feta, and season with salt and black pepper to taste. Finally, add remaining oil to skillet. Remove chicken from marinade and sauté 2 to 3 minutes per side or until cooked through. Serve with vegetables.

Healthy dinner recipe #5: Roasted garlic cauliflower

Source

Roasted or raw, cauliflower is renowned for its richness in anti-oxidants, fiber and vitamins, and its anti-inflammatory and potential cancer-fighting properties. Try this simple and tasty meal for your dinner and add spices and herbs to your liking. This recipe makes for six servings.

Ingredients:

  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 large head cauliflower, separated into florets
  • 1/3 cup grated Parmesan cheese
  • salt and black pepper to taste
  • 1 tablespoon chopped fresh parsley

Preparation: Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Healthy dinner recipe #6: Toasted quinoa and seafood salad

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There is a good reason why the whole world is crazy about quinoa: this Latin American grain has the perfect balance of nine essential amino acids which are necessary for human consumption. This is rarely encountered in plants and is more common in meat. In addition to this, quinoa is packed with fiber and iron, and is fairly low in caloric value.

The golden rule for cooking quinoa is – a cup of quinoa is cooked with 2 cups of water. Cook it until the water boils, and then lower the heating temperature until it soaks up all the water (15-20 minutes). Due to its neutral taste, quinoa can be combined with almost anything. We bring you a delicious salad which can be served both as warm and cool.

Ingredients:

  • 1 pound seafood variety (you can use chicken instead, or tofu for a vegan-friendly dish)
  • 1 shallot
  • 1 garlic clove
  • 1 red pepper cut into slices
  • 1 cup peas
  • 1 cup green beans
  • 1 cup quinoa
  • 2 glasses of water
  • 2 teaspoons of cooking oil
  • 1 teaspoon of sesame oil
  • ½ teaspoon ginger
  • ½ teaspoon cayenne pepper
  • ½ teaspoon granulated garlic
  • salt, pepper

Preparation: Wash quinoa thoroughly, than drain it and set it aside. Preheat the oil on a medium temperature and add quinoa in order to toast it lightly. Stir frequently. After 5-6 minutes, add red pepper slices, shallot and garlic, and fry it briefly along with frequent stirrings. Once the shallots turn golden brown, add peas, green beans and water. Stir it and place a lid over the skillet. Don’t stir until all the water evaporates.

After that, remove the skillet from the stove. Heat up sesame oil on medium temperature and add seafood (or your preferred substitute). If you are using frozen seafood, dump them in boiling salty water beforehand and cook them for five minutes and drain them. Season them with cayenne pepper, ginger and garlic and fry them for five minutes.

Add the quinoa-vegetable mix and stir everything together thoroughly. Remove from the stove, add soy sauce to taste and serve warm. You can refrigerate any leftovers and eat them within a day.

Healthy dinner recipe #7: Oven-roasted flounder with bok choy, cilantro, and lime

Source

Finally, it’s time to bring some savory white fish into the mix. Needless to say, fish is always a good choice for any meal, and this recipe makes for a hearty, indulging meal seasoned with all the right herbs and spices to create a simple, yet memorable dining experience.

Ingredients:

  • 1 scallion, thinly sliced
  • 1/4 cup coarsely chopped cilantro plus small sprigs for garnish
  • 1/4 cup fresh lime juice
  • 3 tablespoons soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 2 teaspoons finely minced peeled ginger
  • 3 tablespoons vegetable oil, divided
  • salt, black pepper
  • 1 pound baby bok choy (2-3 bunches), cut in half lengthwise
  • 1/2 cup sake or dry white wine
  • 4 4-ounce fillets flounder or other delicate white fish (up to 1/2 inch thick)

Preparation: Arrange a rack in the upper third of the oven; preheat to 400°. Combine scallion, 1/4 cup cilantro, and next 4 ingredients in a small bowl. Whisk in 1 1/2 tablespoon oil. Season cilantro-lime sauce with salt and pepper; set aside. Heat remaining 2 tablespoons of oil in a large skillet over high heat until shimmering. Working in batches if needed, add bok choy, cut side down, and sear until golden brown, 2-4 minutes per batch.

Turn bok choy cut side up and remove pan from heat. Add sake. Season flounder fillets with salt and pepper and arrange in a single layer over bok choy. Roast in oven until fish is just cooked through, 8-10 minutes. Pour sake sauce from skillet into the bottom of 4 shallow bowls, dividing evenly.

Add bok choy to each bowl, dividing evenly; top each bowl with 1 fish fillet. Spoon some cilantro-lime sauce over fish and garnish with cilantro sprigs. Serve remaining cilantro-lime sauce alongside for drizzling.

There you have it! Nobody ever said you couldn’t eat a satisfying and tasty meal for dinner and keep calories to a minimum.