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Category Archives: Healthy, Delicious Recipes
I love the idea of these, heated on the grill, meltingly good and good for you. There are some tools sold that hold the peppers upright, but I shape a “holder” out of super-duty foil. It happened to work especially well in this case, because when I shopped, I only found the longer, small sweet peppers, not the popper-sized sweet peppers. Either way, this is a great mix of flavors and a great starter to any party this summer. Prep … continued…
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I love flank steak for this recipe because it marinates so thoroughly–the marinade is a full-on tenderizer, and the flank steak really holds up to it in flavor. The best way to cook this marinated flank steak is just medium rare (of course, cook it to your desired degree of doneness) to keep it at peak tenderness. Don’t even think of serving this without the delicious yogurt sauce, tzatziki and some pita bread. 1 pound Laura’s Lean Beef Flank steak … continued…
We make these worthy of the firecracker name by adding some heat to the mix with chipotle peppers, which are smoked jalapenos. I love using canned chipotle in adobo, with its smoky richness. Topped with cheese and crunchy cabbage, carrots and red onions, these are a firecracker treat. 1 pound 92% lean Laura’s Lean Beef ground beef 1 chipotle in adobo, finely chopped 2 ounces low-fat Muenster cheese, grated 1 cup shredded cabbage 1/2 cup shredded carrots 1/2 red onion, … continued…
This goes a little against my summertime cooking (trying not to turn the oven on), but is totally in keeping with making it simple. I was inspired by a friend who prepared a chicken this way–straight into a hot cast-iron skillet, along with some herbs and vegetables, topped with a touch of oil and onions over all to keep it moist. I use thyme in this version, but I think rosemary would work well, too. (And if it is really … continued…
Now that summer’s heating up, my herb garden is in full swing. Some herbs have already flowered and others are just starting to bloom. Many of my herbs have grown so big that it’s time for them to have a generous haircut; others just need to have a light trimming. My kids love to help me trim my herbs; after all there are so many great smells and tastes, it’s an irresistible task. We usually trim my herbs in the … continued…
This is a version of the herb-y/garlicky sauce found in Argentina known as chimichurri. Use your favorite herbs and go heavy on the parsley. This is simple, quick and easy. You could make this for a crowd (you get plenty of sauce for people to enjoy in this recipe) almost on the spur of the moment if you’ve got some summer herbs at your kitchen steps or, as I have, in some containers on the patio/balcony. Prep Time: About 10 … continued…
This is just a fun way to serve a meal, and because the pasta gets divided among the muffin tins, I found myself eating less pasta without missing it. A minor miracle. The easiest way to have this ready quickly is to use leftover pasta. Prep Time: About 15 minutes Cook time: 20 minutes Serves 4 6 ounces cooked pasta 1 ounce grated Parmesan cheese, divided 8 ounces Laura’s Lean Beef 92% Lean Ground Beef 1/4 teaspoon garlic powder 1/4 … continued…
This recipe took a few twists and turns. It started out in my head as a tostada for dinner and as I thought about it and discovered Tostitos Baked Scoops, I decided I wanted a summertime appetizer. Four of these chips make a satisfying and surprisingly low-calorie snack. I will be honest with you: I ate eight of them for a healthy lunch when I was done with this recipe. Prep time: 10 minutes Cook time: 2 minutes heating time … continued…
Did you know there is a No Dirty Dishes Day? Me either, but in the spirit of avoiding the kitchen as the days grow longer, May 18 is No Dirty Dishes Day. While some people might take that to mean no dishes left in the sink day, I’m going with let’s not dirty anything today so there’s nothing left to wash at the end of the day. I’ve had to make the concession to a dirty knife and a cutting … continued…
