Rise and Shine Breakfast Quinoa

Yes, you can eat quinoa for breakfast.  It’s full of protein and will jump-start your day.  Make a large batch of quinoa so that breakfast is right at your fingertips all week.  Recipe makes 1.

What you’ll need:

  • 2/3 cup cooked quinoa
  • 1/4 cup blueberries
  • 1 tablespoon chopped walnuts
  • 2 teaspoons brown sugar
  • 1/4 teaspoon cinnamon

What you’ll do:

  • Simply top cooked quinoa with blueberries, walnuts, brown sugar and cinnamon.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

 

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Mediterranean Chicken Salad Pitas

Greek yogurt makes this chicken salad creamy but without mayo!  Serve with fresh fruit, such as watermelon, on the side.  Makes 6 servings.

What you’ll need:

  • 1 cup plain Greek yogurt
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper (optional)
  • 3 cups chopped cooked chicken
  • 1 cup chopped bell pepper (red, orange, yellow)
  • 1/2 cup chopped pitted green olives (optional)
  • 1/2 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 6 (6-inch) whole-wheat pitas, cut in half
  • 12 lettuce leaves
  • 6 slices tomato, cut in half

What you’ll do:

  • Combine the yogurt, lemon juice, cumin and crushed red pepper in a bowl; set aside.
  • Combine the chicken, bell pepper, olives, red onion, cilantro and chickpeas in a large bowl.
  • Add the yogurt mixture to the chicken mixture; toss to coat.
  • Add 1 piece of lettuce and 1 tomato half to each pita half.
  • Add 1/2 cup chicken salad to each pita half and serve.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

 

Sweet Potato and Spinach Quesadillas

Did you know that this dish contains more calcium than a glass of milk?!?  Serve with a simple side of fruit.

What you’ll need:

  • 2 medium sweet potatoes
  • 1 cup red wine vinegar
  • 1/2 cup sugar
  • 1 large red onion, sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 (6-inch) whole-wheat tortillas
  • 5 cups baby spinach (about 4 ounces)
  • 1 cup shredded mozzarella cheese
  • 4 teaspoons olive oil

What you’ll do:

  • Microwave potatoes on high (stab with a fork a few times) for 15 minutes (or until tender).
  • In a medium saucepan, combine the vinegar and sugar; bring to a boil and stir until the sugar dissolves.
  • Add the onions, remove from heat, and let stand 10 minutes.
  • Drain onions and transfer to a plate to allow them to cool.
  • Split the cooked potatoes open with a knife (careful!  they’re hot) and remove the flesh.  Transfer to a bowl (you should have about 1 cup), season with salt and pepper and mash with a fork.
  • Divide the potato filling among 4 tortillas.  Top each with a cup of spinach, 1/4 cup cheese and another tortilla.
  • Heat a large non-stick skillet over medium-high heat.  Working in batches, heat 1 teaspoon of oil in the skillet and cook a quesadilla until crisp and the cheese is melted (about 2-3 minutes each side).  Repeat with all quesadillas.
  • Cut each quesadilla into quarters and serve with onions.

Recipe and image from Health.

So what are you waiting for…Get dinner on the table!

Grilled Teriyaki Steak Skewers

This steak dinner is budget-friendly!  Serve the skewers over brown rice and with a side of roasted broccoli.  Makes 4 servings.

What you’ll need:

  • 1/3 cup low-sodium teriyaki sauce
  • 3 cloves garlic, finely chopped
  • 1 1/2 teaspoons pepper
  • 1 pound flank steak, cut across the grain into 1/4-inch strips
  • 4 green onions, sliced on the diagonal
  • 1 tablespoon toasted sesame seeds

What you’ll do:

  • Combine the teriyaki sauce, garlic and pepper in a large ziplock bag.  Add the steak and seal and let marinate for 15 minutes.
  • Preheat the grill to high.
  • Thread the meat onto skewers.
  • Grill, turning once, until cooked to desired doneness (1-2 minutes per side would give you medium-rare).
  • Transfer to a serving tray and sprinkle with green onions and sesame seeds.
  • Serve over rice.

Recipe and image from all*you

So what are you waiting for…Get dinner on the table!

Pan-Grilled Chicken with Fresh Plum Salsa

Chicken is spiced up with a fresh plum salsa that’s definitely not boring.  Serve with sugar snap peas.  Makes 4 servings in under 30 minutes.

What you’ll need:

  • 2 plums, chopped (about 1 cup)
  • 1 small jalapeno, seeded and finely chopped
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons finely chopped red onion
  • 2 teaspoons lime juice
  • salt
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cumin
  • 4 (4-ounce) chicken breast cutlets
  • 2 teaspoons olive oil

What you’ll do:

  • Combine the plums, jalapeno, basil, red onion, lime juice and 1/4 teaspoon salt in a bowl.
  • Stir together the brown sugar, cumin and 1/4 teaspoon salt in another small bowl.  Rub chicken with brown sugar mixture.
  • Cook the chicken in the hot oil in a grill pan or skillet over medium heat for 3 minutes on each side or until juices run clear.  Serve with plum salsa.

Recipe and image from Southern Living. 

So what are you waiting for…Get dinner on the table!

 

Tuna Melts with Avocado

Serve these open-face sandwiches with a simple side of carrot and celery sticks with low-fat dressing to dip.  Serves 4.

What you’ll need:

  • 2 1/2 tablespoons olive oil
  • 2 tablespoons thinly sliced shallots (or yellow onion)
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1 (6-ounce) can solid white tuna packed in water, drained and flaked
  • 1 1/2 tablespoons lemon juice
  • 1 avocado
  • 1 cup cherry tomatoes, quartered
  • 1/3 cup shredded Swiss cheese
  • 2 (6-ounce) pieces French bread, halved and toasted

What you’ll do:

  • Preheat broiler to high.
  • Combine the olive oil, shallots, mustard, pepper, salt and tuna in a bowl, stirring well.
  • Peel, seed and chop the avocado.
  • Sprinkle lemon juice over chopped avocado and gently mix with tuna.
  • Sprinkle cheese evenly over bread and broil for 3 minutes or until bubbly.
  • Divide tuna evenly among the 4 pieces of bread and serve.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Easy Garden Tomato Sauce

Whip up this simple sauce and serve it over noodles with a salad and garlic bread.  Makes 2 1/2 cups of sauce (about 5 servings).

What you’ll need:

  • 1 tablespoon olive oil
  • 6 cloves of garlic, chopped
  • 1 1/2 pounds grape tomatoes, halved
  • salt and pepper
  • 2 tablespoons fresh chopped oregano (or basil)
  • 1/8 teaspoon crushed red pepper flakes

What you’ll do:

  • In a large non-stick skillet, heat the oil on high heat.  Add the garlic and cook until golden (watch carefully – garlic burns easily!).
  • Add tomatoes, salt, red pepper flakes and pepper.  Reduce heat to low.  Simmer for 15 minutes.
  • Add the fresh oregano (or basil) and cook an additional 15 minutes.
  • Serve over pasta.

Recipe and image from Skinny Taste.

So what are you waiting for…Get dinner on the table!