I was really glad that one of the outcomes of my little poll was that you are interested in more of the healthy & simple meal ideas.

For many reasons, but partly because it seems that everyone can use more simple meals ideas, and partly because it is challenging for me. I tend to either go overboard and spend hours in the kitchen preparing gourmet meals, or, pop in a frozen dinner from Trader Joe’s. Simple, healthy and quick meals are the inspiration I want to share!

So onto the food.

The packets allow you to cook vegetables and protein in one step and only take a few minutes to put together. I microwaved the sweet potatoes for the sake of time, but you could certainly bake or boil if you prefer.

Pesto Fish Packets with Garlic Butter Sweet Potato Mash

by Emily Dingmann

Prep Time: 10 minutes

Cook Time: 20-30 minutes

Keywords: bake entree gluten-free high protein

 

Ingredients (2 servings)

For the Fish

  • 2 small zucchini, sliced
  • 2 filets of firm white fish
  • 2 Tbsp prepared pesto
  • juice from 1/2 lemon
  • salt & pepper

For the Sweet Potato Mash

  • 2 small sweet potatoes
  • 1 clove garlic, minced
  • 1-2 Tbsp butter
  • salt & pepper

Instructions

For the Fish

Pre-heat oven to 400 degrees.

Tear off two sheets of aluminum foil or parchment paper, so you have 12 inches squares.

Stir together lemon juice and pesto.

Layer zucchini on foil, top with fish and drizzle with pesto.

Season with salt and pepper.

Seal packets and place on baking sheet.

Bake for about 20 minutes, until fish is cooked through.

Carefully open pouch and serve.

For the Sweet Potato Mash

Pierce potatoes with fork.

Microwave until soft, about 7 minutes.

Heat butter in small pan and add garlic to pan.

Season with salt and pepper and saute for 2-3 minutes.

Mash sweet potatoes and stir in butter mixture.

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categories: dinner, gluten-free, herbs, paleo-friendly, protein, seafood, vegetables10 comments

summer crostini

07.23.12

Otherwise known as pesto goat cheese with fresh tomatoes on….crostini.

I thought the latter was a little long.

Few things scream summer like garden-fresh tomatoes and flavorful pesto.

And few things taste as good as summer tomatoes and pesto made from a fresh bunch of basil. Or you know, pesto from a jar – sometimes convenience rules.

It is the combination that never gets old: basil, tomato and bread. Cheese never hurts.

This summer appetizer is great because it can be made ahead of time and then just compiled when you are ready for it. If you are short on time you can always buy pre-made crostini or use melba toasts.

And I totally used jarred pesto – I just didn’t tell.

 

Summer Crostini

by Emily Dingmann

Prep Time: 15 minutes

Cook Time: 5 minutes

Keywords: appetizer cheese July 4th Italian summer

 

Ingredients (12 servings)

  • 8 oz goat cheese
  • 8 oz reduced-fat cream cheese
  • 4-5 Tbsp pesto
  • 2 cups chopped tomatoes
  • 1 baguette
  • olive oil
  • salt & pepper

Instructions

Prepare crostini: thinly slice bread, brush with olive oil and broil or grill until golden brown.

Let goat cheese and cream cheese soften in bowl.

Stir to combine until smooth.

Stir in pesto.

Spread mixture on plate or platter.

Layer chopped tomato on top of cheese mixture.

Drizzle with olive oil and season with salt & pepper.

Serve with crostini.

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categories: appetizers, cheese, herbs, snack, vegetables, whole foods11 comments