by Michelle Dudash in 5-Ingredient Recipes, Healthy Recipes, Uncategorized, August 1, 2016
by Michelle Dudash in 5-Ingredient Recipes, Healthy Recipes, July 20, 2016
There’s something particularly appealing about tossing aluminum-foil pouches on the grill: The simplicity. Memories from camping. No messy pan or counter cleanup! Possibilities exist beyond chicken and potatoes, like halibut. Fresh Alaskan halibut is in peak season late spring through early fall. When cooked properly, halibut is moist and “creamy,” yet light. Halibut is a good source of potassium and contributes roughly an entire day’s requirement (300 to 500 milligrams) of the Omega-3s EPA and DHA, which are recommended by the World Health Organization due to their protective benefits against coronary heart disease and stroke.
Corn adds more staying power to this dish with a light balance of complex carbs to round it out. And let’s not forget that corn counts as a vegetable, too. The juices from the corn, halibut and tomatoes simmer into a flavorful broth that you’ll find yourself sipping with a spoon. Next time you’re thinking about cooking fish for dinner, elevate your senses with these juicy halibut pouches. Read more
by Michelle Dudash in 5-Ingredient Recipes, June 15, 2016
If you’re craving a juicy piece of meat from the grill but still desire a meal with a light finish, give pork tenderloin a try. Ounce for ounce, pork tenderloin is as lean as skinless chicken breast, making it a healthy choice in the meat aisle.
Peaches are in peak season all summer, timed perfectly for grilling. Peaches take on a concentrated, natural sweetness when grilled, as the cooking thickens their juices. To select peaches for grilling, opt for those that yield to gentle pressure when squeezed gently in the palm of the hand, while being free of wrinkled skins. A sweet peachy scent is another giveaway. Avoid using firm peaches, as the pits will be difficult to remove and the flesh will taste tart. Grilled peaches also pair well with chicken or can be enjoyed as a side dish for any barbecue. If you’re looking to spice things up, sprinkle on cinnamon. And for added entertainment, when someone asks you what’s for dinner, in a Southern accent drawl, “Pork ‘n’ peaches.” That’s what I do. Read more
by Michelle Dudash in 5-Ingredient Recipes, May 25, 2016
No doubt you’re familiar with white quinoa, which has become a healthy pantry staple in recent years. But you might be pleasantly surprised by the fun, pop-y texture and striking color of the black variety. Black quinoa also has an earthier taste, and works well in cold salads, since rather than clumping together, each seed of black quinoa can boldly hold its own. Even more important, black quinoa contains more than twice as much iron as white quinoa.
While quinoa is fine and dandy cooked in water, if you have some broth on hand, by all means cook the quinoa in broth for added flavor. And if the bottom of the rotisserie-chicken container has gathered juices, toss those in, too. This liquid gold equates to added depth of flavor in the finished dish.
Strawberries are gorgeous, sweet, juicy and fragrant during their peak season of summer, baring their fully red “shoulders” all the way up to the leaves — an indicator of truly ripe and delicious strawberries. The berries’ flavor is more pronounced at room temperature, so don’t be afraid to let them sit on the counter for a bit before you mix them into the salad. Read more
by Michelle Dudash in Healthy Recipes, April 26, 2016
We’re entering that exciting time of year when spring produce is in full gear and summer produce begins to surface. At this moment, avocado groves are brimming with luscious, creamy avocados, which can be used in all sorts of ways. Besides mashing avocados on toast and into guacamole, you can mix them into stir-fries, where they pair perfectly with a light, low-fat protein like shrimp. Avocados count toward your fruit intake, so you can feel good about that, too.
I’m a hungry gal, so I like to serve this dish over brown rice prepared with vegetable broth instead of water, for extra flavor. But feel free to break out your spiralizer to make zoodles (zucchini noodles) or serve the stir-fry in lettuce wraps for the ultimate low-carb meal that will fill you up while boosting your vegetable intake.
by Michelle Dudash in Healthy Recipes, January 18, 2016
I love preparing batches of salads during the warmer months so I can enjoy them in light lunches throughout the week. Since quinoa is a complete source of protein containing all of the essential amino acids, you don’t have to worry about adding extra protein, unless you really want to. Quinoa is technically a seed, not a grain, providing both good carbs and protein.
by Michelle Dudash in Healthy Recipes, April 23, 2015
After New Year’s Day, when I’m back from holiday travel and indulging, my body craves a clean-eating detox diet. Light and flavorful seafood dishes hit the spot, since they’re packed with protein and good fats. Alas, fresh wild Alaskan salmon is out of season, so what’s a girl to do? It’s frozen salmon to the rescue. Since the texture of seafood changes from freezing, it’s important to add moisture back in and cook it right. I’ve also discovered that cutting salmon into bite-size pieces, like those in a stir-fry, also enhances the texture of this omega-3-rich fish.
by Dana Angelo White in 5-Ingredient Recipes, February 24, 2010
Spring has finally arrived, despite certain pockets of weather to the contrary, and as you add in-season cherries and asparagus back into your meals, consider incorporating wild Alaskan salmon into the menu. It’s a great source of protein: A three-ounce serving of cooked salmon brings you halfway to the amount of omega-3 fatty acids recommended by the World Health Organization. These fatty acids aren’t found in many foods, so you could say, they are tough to “reel in.”
One of the best ways to ensure your salmon remains intact during preparation is to cook the fillets with the skin on, then gently maneuver the pink flesh away from the skin and bloodline before serving. This salmon dish requires only five ingredients that produce a great depth of flavor. With just 20 minutes of prep time required, it is simple enough to prepare on a weeknight, yet has an elegant presentation that will wow dinner guests. Read more
by Dana Angelo White in 5-Ingredient Recipes, Healthy Holidays, Thanksgiving, November 27, 2009
Get a dose of heart-healthy omega-3 fats from this easy and delicious salmon dish. All you need is 15 minutes to prep this quick weeknight dinner. Leftovers are delicious over lettuce for lunch the next day.
Get the recipe »
by Dana Angelo White in 5-Ingredient Recipes, September 3, 2009
Now that the feast is over (believe it or not) it’s time to eat again! Here’s a simple, five-ingredient recipe that gives new life to your leftovers. We make lots of these in my house for snacks and light lunches over the holiday weekend.
Read more »
These lettuce cups are full of flavor but not fat and calories. Add some crusty bread and you’ve got a light lunch or quick weeknight dinner.
Get the recipe »