Roasted Broccoli & Cauliflower

I've found a new veggie recipe that I love! :) As much as I love to smother broccoli in a nice cheesy casserole, this was a really simple and healthy way to get our yummy green vitamins. I'll warn, though - I eyeballed and guessed on pretty much all the measurements, so if that's not your style of cooking, this may not work for you. Give it a shot, though!

Roasted Broccoli & Cauliflower

3 Tbsp. olive oil
1 lb broccoli & cauliflower florets
1 clove garlic, minced
1/4 tsp. onion powder
2 Tbsp. water
1 Tbsp. bread crumbs
2 Tbsp. parmesan cheese (I used reduced fat)
pinch of salt

You don't have to do this part, but I highly recommend it: a couple hours before you plan to bake this, mix the garlic, onion and olive oil together and let it sit until you're ready to finish the dish. It will infuse the oil and make it extra yummy!

Mix the olive oil, garlic, and onion powder together. Cut the broccoli/cauliflower into bite-sized pieces, roughly the same size. Drizzle the olive oil mixture over the broccoli and toss to coat. Pour the water into the bottom of a baking dish, pour the broccoli on top. Sprinkle the bread crumbs over the broccoli, and salt to taste. Bake covered at 400 for 15 minutes. (If you're like me and like your broccoli on the more tender side, you might even bake it for 20 minutes.) When it is finished baking, sprinkle the parmesan cheese on top. Enjoy!

Here's what our dinner plates looked like tonight:

Chicken & Hashbrowns

This was a Sunday morning inspiration. Thanks to my friend Joelle sharing this link about homemade frozen hash browns, I found myself this weekend wondering how to marry the chicken I had and my previously-frozen hashbrowns. Here's what I came up with, and I ended up using even more leftovers along the way. This was my cleaning-out-the-fridge dish of the weekend, but it's good enough to make it on to my regular menu as well. Hope you'll try it sometime!

Chicken & Hashbrowns

3-4 (depending on size) boneless, skinless chicken breasts, cooked and cubed
1 cup of peas, either frozen or canned**
1 can healthy request cream of mushroom soup
1 10-oz pkg Philly Cooking Creme
2 cups frozen hashbrowns (educated guess)
1 tsp. chicken bouillon
1/2 tsp. onion powder
1/4 tsp. garlic powder
4 T. melted butter
1 1/2 cups corn flakes, crushed
fresh ground pepper, to taste

Combine soup, creme, bouillon, 2 T. butter, onion & garlic in a large mixing bowl. Stir in peas and chicken, then hashbrowns. Pour into baking dish. Bake at 350 for 40 minutes. Mix crushed corn flakes with the remaining butter, and sprinkle on top of the casserole. Bake for another 10 minutes until topping is golden brown and crispy.

I'll admit some of these measurements are educated guesses - at the time I was making it, I was just making it up as I went. :)

**I wanted to use broccoli but I didn't have any. I'll probably try this swap next time around, but it was good with peas.

Chocolate-Banana "Milk" Shake

Confession: When I was pregnant I loved blending bananas and chocolate milk as a shake snack. I <3 chocolate. A lot. I also <3 bananas (not quite as much). However, pregnant or not, it's probably not a good idea to indulge in this very often. My light substitute? Chocolate soymilk. Wait! Don't walk away! Even if you're not fooled by the soymilk when drinking it alone, I still think you should try this. Adding the banana really adds a creamy, thick and sweet element to it. I hope you enjoy it!

Chocolate-Banana "Milk" Shake

3/4 cup light chocolate soymilk
1 medium banana

Blend! :) It's an easy pick-me-up! Although, if you have time and you want it to be really cold, put the banana in the fridge for a half hour before blending to make a very cold shake.

Asian Salmon

Fish and I are not usually friends. I don't like how it tastes, I don't like how it smells and I don't like to cook it. However, it's pretty good for you, and it's yet another light choice that has a good amount of protein and other nutrients. Hubby and I discussed giving fish another chance, so I gave it a shot with some Asian flavors. It turned out pretty good! It didn't taste overly fishy, and it got a nice crisp from the grill pan. Bon appetit!

Asian Salmon - serves 4

4 salmon fillets, 4-6 oz each
1/3 cup low-sodium soy sauce
1/4 cup canola oil
1/4 cup lemon juice
1 T. ground ginger (yes, I mean tablespoon)
1 T. minced garlic
2 T. spicy brown mustard

Whisk together the marinade: soy sauce, oil, lemon juice, ginger, garlic and mustard. Don't worry about salt, there is plenty of that in the soy sauce. Pour half of the marinade into a dish that can hold the fillets flat in one layer. Place the salmon fillets on top of the marinade and pour the rest of the marinade over the fish. Cover and marinate in the fridge for 2-4 hours. DO NOT marinate more than 4 hours, the acid will start to break down the fish. Prepare a grill or grill pan with oil and medium heat. Cook the fillets on each side for about 8 minutes, until cooked through and fork tender.

Serving thoughts: If you're using a grill, go ahead and throw some veggies on the grill with the salmon, like zucchini, corn, or peppers and enjoy it all with some rice. Yum!

Quick! Chicken & Rice

Okay, I'll admit it - I'm a sucker for convenience, and that goes for food prep too. Unfortunately, a lot of "fast" food, even when not purchased from a greasy burger joint, is still pretty high in calories, fat and other unfavorable substances. And although I reach for them occasionally, the low-calorie freezer entrees are usually too small and bland to satisfy me, not to mention my husband won't touch them! I can make this in about 10 minutes and it satisfies our family! :) Next time when you're tempted to run to the drive-thru, take this one out for a spin instead!

Quick! Chicken & Rice - Makes 2 servings

1 cup shredded cooked chicken **
1 cup mixed veggies (I use frozen)
1 Tbsp. vegetable oil
1 tsp. dried minced onion
1 Tbsp. low-sodium soy sauce
1 pkg. steam-in-bag brown rice OR 2 servings instant brown rice

Cook the rice according to package directions. While the rice is cooking, heat the poil in a pot and add the onion to steep in the oil while it heats. Once the rice is cooked and the oil is warm, add the rice, veggies and chicken to the pan. Cook until all components are warmed through and the onion oil is evenly distributed, about 3 minutes. Add soy sauce and mix thoroughly. Serve while hot and enjoy!

**You can use leftover chicken, or do what I do and reach for the canned cooked chicken breast. I usually keep a couple cans on hand in the pantry just in case!

Summer Salad

I couldn't figure out what to call this, since I sort-of combined a couple different salad ideas. I made this salad on the fly the other day when I was craving freshness and I must say I was quite satisfied! :) Hope you enjoy this combo!

Summer Salad - single serving (easily multiplied!)

In your favorite bowl layer the following:
Your favorite greens - I prefer spring mix.
Broccoli florets
Carrot shreds or pieces
Green onions (don't be too heavy-handed here!)
Mandarin orange segments
Chopped walnuts
Light Raspberry-Walnut dressing like this one

You can always add shredded or diced chicken if you like, as well. Or add a little feta or goat cheese for a creamy element.

Bananas Foster Oatmeal

Okay, okay. I know I talk oatmeal a lot. But the more I eat it, the more I like finding new ways to make it delicious! It's really good for you, so I encourage you to play with it and enjoy. :) My mom would tell you to add a Tbsp of peanut butter to this - PB and oatmeal is kinda her thing. It's tasty, but if you're watching your calories, you may want to try something a little less heavy.

Bananas Foster Oatmeal - single serving

1/4 cup instant oats (you can use old-fashioned if you want to wait that long!)
1/2 cup water
1 Tbsp. Smart Balanace spread
2 tsp. brown sugar (don't go overboard here!)
1 medium banana **

Combine water & oatmeal and microwave on high for 90 seconds. Add butter and sugar until melted and combined. Mash up the banana with a fork, and mix it in as well. Enjoy!

**I like to use bananas that are over-ripe - think banana bread quality. But that's up to you.