So You Want to Make A Quick and Healthy Meal? Part 1

12 Jan

Hey guys!

So a little while ago my friend Kevin sent me a message from abroad – Scotland! and asked me which recipes are my go-tos that are pretty quick and healthy for you. I then figured a bunch of you might have the exact same question! So I decided to dedicate a series of posts to it so you guys can benefit, cool? Cool. Thanks!

For those of you who’ve got this down, please share some of your recipes that you love! We all know how hectic schedules can be, and budgets can be tight, so the more recipes and options the better!

With that, here’s four recipes!

1. Veal ParmeseanImageStep 1: Dip each veal cutlet in some milk (this will help keep the breadcrumbs stuck on it).

Step 2-4: Dip each cutlet in the following sequence: flour (use whole wheat for a healthier choice!), egg, then breadcrumbs! (To make your own: take 2 whole wheat slices of bread and tear them into small pieces, then toss them in a food processor until they are a crumb consistency, voila!)ImageImageStep 5: coat the skillet! Use 1 tablespoon of olive oil and turn it to medium heat. Since the veal cutlets will be thin, cook each side for 2 minutes

Step 6: preheat that oven! To about 200 degrees.ImageStep 7: Place each cutlet on a “cookie sheet” or a baking dish. Whatever you’ve got! First put down a little tomato sauce, then the cutlet on top. Place the type of cheese you would like, part-skim mozzarella is recommended, with sauce around the edges where the cheese doesn’t touch. This keeps those parts from burning! Let the cutlets cook until the cheese melts.ImageEnjoy!

Now some of you readers out there may ask, okay so we’ve got the protein and the healthy fat … but where’s the veggies?! Well you’ve got some choices.

1. Steam some broccoli, mixed vegetables, peas, corn, asparagus, cauliflower – your choice! Just make sure you have at least 2 serving portions.Image

2. Sautee your choice vegetables (or just zucchini like my parents do with every italian meal). Place 1 tablespoon olive oil in a pan, turn on medium or medium low heat, and toss is any vegetable you like! If you’re looking for spices to add try: black pepper, salt, oregano, rosemary and basil! My favorite combo 🙂ImageImage3. Have a side salad! If you look back to my post on how to stay healthy over the holidays you’ll see I had a small one at each meal to clock in some more vegetables while I stayed with my parents.Image

2. Easy Chili

I first found this recipe on PB Fingers and decided to make my own version. I must say I’ve always been intimidated by chili, but this recipe was super easy and REALLY delicious. It also gave me leftovers which can be key to have during those busy weeks!ImageImageIf you follow the instructions on her blog page you’ll notice she used can tomatoes – since I didn’t have any, and I like fresh tomatoes, I decided to dice up 2 tomatoes and toss them in.ImageEnjoy!

3. Spaghetti Squash with Vegetables/Chicken

Spaghetti squash is a fantastic vegetable that can be a substitue for pasta! (Just like zucchini! More in a later post 🙂 ) I have used it in a variety of ways: with pasta sauce, with thai peanut sauce, or plain!ImageImageImageHow do you cook the spaghetti squash? Stick it in the microwave for about 8-12 minutes (depending on the size), then slice it down the middle, scoop out the pulp, then take a spoon or fork and go around the inside of the squash. It will come out in spaghetti like strands! Just add it to your pan of vegetables or meat when they’re done cooking for a minute or 2 and you’re good to go!

4. Eggplant CasseroleImageImageThis recipe I found in SELF magazine and everyone I have cooked it for has loved it! It also is so easy!

Step 1. Slice one whole eggplant into 1/2 inch thick pieces (hot dog style)

Step 2. Preheat the oven to 350 and place some oil in a baking dish.

Step 3. Place enough eggplant to cover the bottom of the dish. Then place mushrooms (I use baby bella) on the eggplant, shredded mozzarella cheese, spinach and some tomato sauce on top.

Step 4. Place another row of eggplant on top of this stack and repeat the process until all the eggplant is used or your pan is full!

Step 5. Bake for about 30-35 minutes and enjoy!

That concludes Part 1 of this series of quick and healthy meals! Please feel free to comment or shoot me an email if there is any suggestions or other types of recipe ideas you guys would like to see!

Readers what are some of your favorite go to healthy recipes?

Until next time, 

Natasha

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