This action might not be possible to undo. Are you sure you want to continue?
Got You Covered www.WhatToCookWhen.com
Happy New Year! Have you made any resolutions? Do they include losing a few of the pounds you gained over the holidays? I know what it’s like. Parties and celebrations for over a week, and wherever you look … food. Glorious sweets, rich sides, and never-ending snacks. It’s really a beautiful thing. But the holidays are over, and it’s time to shed the few pounds you treated yourself to as a Christmas present. Don’t worry. It’s the easiest return you’ll make. You don’t need a receipt and you won’t hurt anyone’s feelings. I’m giving you five flavorful recipes to you keep you on track over the coming weeks, and have numerous others on WhatToCookWhen.com. Each of these recipes are healthy yet full of flavor, and are completely adaptable for everyone eating them with you, regardless of their idea of “dieting.” They can all be served with a bed of greens if you’re avoiding carbs, with rice or cous cous if you’re looking for something resembling a complete dinner, or paired with some simple steamed vegetables that will be brought to life from the seasonings and marinades used to cooked these delectable yet healthy entrees. So if you’re looking to shed some pounds after the holidays, pull out your skinny jeans and get motivated. You have five perfect recipes to help you stick with your resolution to eat healthy in the coming weeks. Until our next meal, Rebecca
Tangy Garlic Shrimp Skewers
The next time you feel like firing up the grill, try these tangy garlic shrimp skewers. They are full of flavor, and make for an easy dinner to time perfectly when served with couscous or rice, and oven roasted vegetables. Ingredients: • • • • • • • • • 5 Cloves Garlic, Minced 1/4 Cup Olive Oil 1/4 Cup Tomato Sauce (or 1/2 Cup Diced Tomatoes) 2 Tbs Red Wine Vinegar 3 -4 Tbs Chopped Fresh Basil 1/2 Tsp Salt 1/4 Tsp Cayenne Pepper 2 Lbs Fresh Shrimp, Peeled and Deveined Skewers (If wood or bamboo, soak in water)
Directions: 1. Mix garlic, olive oil, tomato sauce (or diced tomatoes), vinegar, basil, salt, and cayenne pepper in a blender or food processor. 2. Pulse until blended and pour into a large container with a tight fitting lid. 3. Add shrimp to the container, seal with the lid, and toss lightly to coat. Refrigerate for 30 minutes to an hour, tossing again halfway in to recoat the shrimp. 4. Lightly oil the grate and preheat the grill for medium. 5. Thread shrimp on skewers like a horseshoe, with the skewer pierced through the head and the tail. 6. Brush the shrimp with marinade again before placing on the grill. 7. Grill each side 2 to 3 minutes, or until opaque, brushing the shrimp once more with marinade before flipping. See a picture of these tangy garlic shrimp skewers.
Vegetable Tower with Pesto and Pine Nuts
This beautiful vegetarian main course can easily be modified to suit your vegetable preferences. Plus it will satisfy your craving for a nice meal out, while saving calories and money at the same time! Ingredients: • • • • • • • • • Olive Oil Balsamic Vinegar Large Whole Portobello Mushrooms Fresh Spinach Sun-Dried Tomatoes, Sliced Feta or Mozzarella Cheese Pesto (Store bought is fine!) Pine Nuts Any other roasted veggies you like – zucchini, red pepper, squash … make it your own!
Directions: 1. Spray a baking sheet with sides with cooking spray. 2. Slice veggies 1/4-inch thick (leave mushrooms in tact) and place on the cookie sheet. Drizzle the veggies with olive oil, and add a touch of balsamic vinegar to the mushrooms. (You can roast mushrooms in a separate pan if you prefer.) 3. Roast in the oven at 400 degrees F for about 15 minutes. 4. In the meantime, saute the spinach with a little bit of olive oil and garlic. Remember, spinach shrinks WAY down when cooked, so add enough to the pan so when shrunk still fills the mushroom cap. 5. Once the vegetables are roasted, put on a new baking sheet sprayed with cooking spray. 6. Fill each mushroom cap with the sauteed spinach, and then layer the rest of the veggies, finishing with the sun-dried tomatoes and then cheese. 7. Bake for about 15 minutes, or until the cheese is melted. 8. Carefully move vegetable towers to a plate. 9. Drizzle with pesto and sprinkle with toasted pine nuts. See a picture of this vegetable tower for yourself!
Apricot and Curry Chicken Packets
If you’ve never cooked with foil packets, get ready for a no-fuss meal. You don’t even have to clean a pan! This curried apricot chicken packet recipe is to-die-for! It’s zippy, healthy and flavorful, and allows for you to get a quick 20-minute workout in while it cooks. Ingredients: • • • • • • • • • 1/2 Cup All-Fruit Apricot Preserves 4 Tbs Rice Vinegar 1 Tsp Curry Powder 1/2 Tsp Cayenne 1/2 Tsp Salt 4 Cups Baby Spinach Leaves, Packed 1 Pound Chicken Tenders 1 Cup Golden Raisins 4 Tbs Sweetened Coconut, Lightly Toasted (Optional)
Directions: 1. Preheat oven to 400 degrees F. 2. In a bowl, stir together the preserves, rice vinegar, curry powder, cayenne, and salt. 3. Lay out four 10-by-12-inch pieces of aluminum foil on the counter. 4. In the center of each piece, mound 1 cup of spinach. 5. Then top each with chicken tenders. 6. Divide the apricot sauce between all four packets, and sprinkle each with 1/4 cup of golden raisins. 7. Bring up the sides of foil to meet over chicken, crimp edges together, and fold over a few times to create a packet. 8. Seal sides by folding them up. 9. Place chicken packet on a cookie sheet, and bake for 20-23 minutes, or until chicken is cooked thoroughly. 10. When packets are cool enough to handle, open and sprinkle with coconut if desired. 11. Pour contents out on top of fresh brown rice, or serve by itself. Learn how to toast the coconut for this recipe.
Pork Medallions with Chili-Maple Sauce
This recipe is perfect to battle a stressful day. You’ll start by beating up some pork medallions with a meat mallet. And then once your stress is gone, you’ll sit down to the soothing sweet and spicy flavors of a chili-maple glaze. Ingredients: • • • • • • 1 12-oz Pork Tenderloin 1/2 Tsp Chinese Five-Spice Powder 1 Tbs Olive Oil 1 1/2 Cups Low-Salt Chicken Broth 3 Tbs Pure Maple Syrup 2 Tbs Chili-Garlic Sauce (Can lower to 2 Tbs for less spice.)
Directions: 1. Cut tenderloin crosswise into 6 slices. 2. Using meat mallet, pound medallions between 2 sheets of plastic wrap to 1/2-inch thickness. Sprinkle with salt, pepper, and five-spice powder. 3. Heat oil in large skillet over high heat. 4. Add pork; cook until brown and cooked through, about 3 minutes per side. 5. Transfer to a platter. 6. Add the broth, maple syrup, and chili-garlic sauce to the skillet. 7. Boil until reduced by about half , about 2-4 minutes. (Don’t worry about being accurate with this step. I’ve boiled it for longer and less time, and it always turns out great!) 8. Pour sauce over pork … and everything else if you like! Tips: If your store only sells larger tenderloins like mine, go ahead and cut and pound the rest. Then layer it between pieces of plastic wrap and store in the freezer. The next time you make this all you’ll have to do is cook it up and make the sauce! Never pounded meat before? Watch my video to see how easy — and fun — it can be!
Peppered Steak with Pomegranate Glaze
This peppered steak recipe is cooked on the stove, and reduces super healthy pomegranate juice into a glaze. Pair it with peppery arugula and get ready for a fancy restaurant dinner, from the comfort of your own home. Ingredients: • • • • • • • • 4 4Oz Sirloin Steaks (Or 1-Pound Sirloin Steak) Peppercorn Melange, Coarsely Ground (See note at bottom) 1 1/2 Tsp Finely Chopped Rosemary 2 1/2 Tsp Olive Oil, Divided 1 Cup Pomegranate Juice 4 Tsp Golden Brown Sugar (Or 3 Tsp Maple Syrup) 2 1/2 Tsp Balsamic Vinegar, Divided 4 Cups Arugula
Directions: 1. Sprinkle steak with coarsely ground pepper. 2. Heat 1 1/2 teaspoons of olive oil in a large nonstick skillet over medium-high heat. 3. Add steak and cook to desired doneness. (About 5 minutes each side for medium-rare.) 4. Transfer steak to a plate and cover with tin foil. 5. Add pomegranate juice, brown sugar, and 2 teaspoons balsamic vinegar to skillet. 6. Boil until reduced to scant 1/4 cup glaze, stirring occasionally, about 5 minutes. 7. Toss arugula with remaining 1 teaspoon olive oil and remaining 1/2 teaspoon balsamic vinegar in medium bowl. 8. Divide arugula evenly among four plates. 9. Slice steak, divide and arrange alongside arugula. 10. Drizzle glaze generously around steak and serve. Note: Peppercorn melange is a mix of whole black, white, pink, and green peppercorn. It is often sold in a grinder in the spice section of the supermarket. See a picture of this peppered steak.
Looking for more healthy recipes to help you stay on top of your New Years resolution? Visit www.whattocookwhen.com to find recipes and menu ideas for every situation and event.
You need the perfect recipe … I’ve got you covered!
This action might not be possible to undo. Are you sure you want to continue?