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A new year, a new month, a new menu is on the way.
This month, all the recipes are....healthy! Or, that is to say, they are healthier! All these recipes are from CuisineLite. I haven't tried any of them, but I have tried a lot of Cuisine at Home recipes, so I have high hopes. I hope something appeals to you, and that you try at least one dish! Happy cooking!
Grilled Chicken with Avocado-Grapefruit Salsa
2 servings
332 Calories
2 boneless, skinless chicken breasts
Preheat grill to medium-high heat. Brush grill rack with oil. Grill Chicken breasts, covered, over direct heat 4-5 minutes per side.
1 small avocado, pitted, peeled, and diced (1 cup)
1 grapefruit, segmented, and chopped (1 cup)
1 Tbsp. minced red onion
2 tsp. honey
1/4 tsp. kosher salt
Combine avocadeo, grapefruit, onion, and honey in a small bowl; mix lightly, being careful ot to mash avocado pieces. Season mixture with salt. Spoon salsa over cooked chicken breasts.
Sweet Soy Scallops
2 servings
155 Calories
3 Tbsp. minced scallions
2 Tbsp. pure maple syrup
1 Tbsp. low-sodium soy sauce
1 Tbsp. course-ground mustard
1/4 tsp. ground black pepper
8 large sea scallops
2 tsp. canola oil
Combine scallions, syrup, soy sauce, mustard, and pepper in a bowl. Add scallops; marinate for 10 minutes.
Heat oil in a skillet over medium-high heat. Remove scallops from marinade; pat the dry, reserving marinade. Sear scallops in the skillet until they are browned on both sides, 5-6 minutes total.
Add marinade to skillet; boil until mixture begins to thicken slightly and forms a sauce, 1-2 minutes. Scallops should feels firm to the touch. Serve scallops topped with sauce.
Pineapple Ginger Brown Rice
2 servings
163 Calories
1/2 cup water
1/2 cup pineapple juice
1 Tbsp. minced fresh gingerroot
1/2 cup quick cooking brown rice
3/4 cup diced fresh pineapple
1 Tbsp low-sodium soy sauce
1 tsp. toasted sesame oil
1/4 tsp. kosher salt
Bring water, juice, gingerroot, and brown rice to a boil in a medium saucepan over meadium-high heat.
Reduce heat to medium-low; cover pan. Simmer rice until water is absorbed, 10-12 minutes.
Fluff rice with a fork. Stir in pineapple, soy sauce, sesame oil, and salt.
Orange-Spinach Salad with caper vinaigrette
2 Servings
136 Calories
For the vinaigrette:
4 tsp. balsamic vinegar
2 tsp. extra-virgin olive oil
1 tsp. minced capers
1/2 tsp. minced lemon zest
1/8 tsp. kosher salt
1/8 tsp. ground black pepper
For the salad:
2 cups packed fresh spinach leaves
1 orange, peeled and cut crosswise into 1/2 inch slices
1/4 cup thinly sliced red onion
2 Tbsp. slivered almonds, toasted
Whisk together vinegar, oil, capers, and zest; add salt and pepper.
Divide spinach, orange slies and onion between two plates, drizzle with vinaigrette. Top with almonds.
Tuscan-Style Quinoa
This is billed as a meatless entree, but I think it could also be a side.
2 servings
367 Calories
For the Quinoa:
1 cup water
1 cup dry quinoa, rinsed
1/2 tsp. kosher salt
1 Tbsp. minced fresh basil leaves
For the vegetables:
1 tsp. extra-virgin olive oil
1 cup thinly sliced fennel
1 small zucchini, halved lengthwise and sliced
1 cup diced yellow squash
1 tsp. minced garlic
1/4 cup dry white wine
1 Roma tomato, seeded and diced
2 tsp. minced fresh thyme leaves
For the bean dip:
1/2 cup canned cannellini beans, drained and rinsed
1 tsp. extra-virgin olive oil
1 tsp. white wine vinegar
1 tsp. minced garlic
1-2 Tbsp. water
1/2 tsp. minced fresh thyme leaves
2 Tbsp. minced kalamata olives
Combine 1 cup water, quinoa, and salt in a small saucepan. Bring to a boil. Cover pan, reduce heat. Simmer until quinoa grains soften, double in size, and water is absorbed, 14-18 minutes. Remove from heat. Stir in Basil.
Heat 2 tsp. oil in a nonstick saice pan over medium-high heat. Saute fennel, zucchini, and yellow squash until softened, 8-9 minutes. Ass 1 tsp garlic, saute 30 seconds. Stir in wine, simmer until liquid is reduced by half. Stir in tomato and 2 tsp. thyme.
Combine beans, 1 tsp. oil, vinegar, and 1 tsp. garlic in a food processor. With processor running, drizzle in 1-2 Tbsp. water until beans are smooth. Stir in 1/2 tsp. thyme.
Serve vegetables over quinoa; top with bean dip. Garnish each serving with olives.
This month, all the recipes are....healthy! Or, that is to say, they are healthier! All these recipes are from CuisineLite. I haven't tried any of them, but I have tried a lot of Cuisine at Home recipes, so I have high hopes. I hope something appeals to you, and that you try at least one dish! Happy cooking!
Grilled Chicken with Avocado-Grapefruit Salsa
2 servings
332 Calories
2 boneless, skinless chicken breasts
Preheat grill to medium-high heat. Brush grill rack with oil. Grill Chicken breasts, covered, over direct heat 4-5 minutes per side.
1 small avocado, pitted, peeled, and diced (1 cup)
1 grapefruit, segmented, and chopped (1 cup)
1 Tbsp. minced red onion
2 tsp. honey
1/4 tsp. kosher salt
Combine avocadeo, grapefruit, onion, and honey in a small bowl; mix lightly, being careful ot to mash avocado pieces. Season mixture with salt. Spoon salsa over cooked chicken breasts.
Sweet Soy Scallops
2 servings
155 Calories
3 Tbsp. minced scallions
2 Tbsp. pure maple syrup
1 Tbsp. low-sodium soy sauce
1 Tbsp. course-ground mustard
1/4 tsp. ground black pepper
8 large sea scallops
2 tsp. canola oil
Combine scallions, syrup, soy sauce, mustard, and pepper in a bowl. Add scallops; marinate for 10 minutes.
Heat oil in a skillet over medium-high heat. Remove scallops from marinade; pat the dry, reserving marinade. Sear scallops in the skillet until they are browned on both sides, 5-6 minutes total.
Add marinade to skillet; boil until mixture begins to thicken slightly and forms a sauce, 1-2 minutes. Scallops should feels firm to the touch. Serve scallops topped with sauce.
Pineapple Ginger Brown Rice
2 servings
163 Calories
1/2 cup water
1/2 cup pineapple juice
1 Tbsp. minced fresh gingerroot
1/2 cup quick cooking brown rice
3/4 cup diced fresh pineapple
1 Tbsp low-sodium soy sauce
1 tsp. toasted sesame oil
1/4 tsp. kosher salt
Bring water, juice, gingerroot, and brown rice to a boil in a medium saucepan over meadium-high heat.
Reduce heat to medium-low; cover pan. Simmer rice until water is absorbed, 10-12 minutes.
Fluff rice with a fork. Stir in pineapple, soy sauce, sesame oil, and salt.
Orange-Spinach Salad with caper vinaigrette
2 Servings
136 Calories
For the vinaigrette:
4 tsp. balsamic vinegar
2 tsp. extra-virgin olive oil
1 tsp. minced capers
1/2 tsp. minced lemon zest
1/8 tsp. kosher salt
1/8 tsp. ground black pepper
For the salad:
2 cups packed fresh spinach leaves
1 orange, peeled and cut crosswise into 1/2 inch slices
1/4 cup thinly sliced red onion
2 Tbsp. slivered almonds, toasted
Whisk together vinegar, oil, capers, and zest; add salt and pepper.
Divide spinach, orange slies and onion between two plates, drizzle with vinaigrette. Top with almonds.
Tuscan-Style Quinoa
This is billed as a meatless entree, but I think it could also be a side.
2 servings
367 Calories
For the Quinoa:
1 cup water
1 cup dry quinoa, rinsed
1/2 tsp. kosher salt
1 Tbsp. minced fresh basil leaves
For the vegetables:
1 tsp. extra-virgin olive oil
1 cup thinly sliced fennel
1 small zucchini, halved lengthwise and sliced
1 cup diced yellow squash
1 tsp. minced garlic
1/4 cup dry white wine
1 Roma tomato, seeded and diced
2 tsp. minced fresh thyme leaves
For the bean dip:
1/2 cup canned cannellini beans, drained and rinsed
1 tsp. extra-virgin olive oil
1 tsp. white wine vinegar
1 tsp. minced garlic
1-2 Tbsp. water
1/2 tsp. minced fresh thyme leaves
2 Tbsp. minced kalamata olives
Combine 1 cup water, quinoa, and salt in a small saucepan. Bring to a boil. Cover pan, reduce heat. Simmer until quinoa grains soften, double in size, and water is absorbed, 14-18 minutes. Remove from heat. Stir in Basil.
Heat 2 tsp. oil in a nonstick saice pan over medium-high heat. Saute fennel, zucchini, and yellow squash until softened, 8-9 minutes. Ass 1 tsp garlic, saute 30 seconds. Stir in wine, simmer until liquid is reduced by half. Stir in tomato and 2 tsp. thyme.
Combine beans, 1 tsp. oil, vinegar, and 1 tsp. garlic in a food processor. With processor running, drizzle in 1-2 Tbsp. water until beans are smooth. Stir in 1/2 tsp. thyme.
Serve vegetables over quinoa; top with bean dip. Garnish each serving with olives.
. I also added mushrooms when te scallops were cooking. We went veggieless last night because I didn't want any.
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