Potato Dish

My mom makes a similar recipe to this by wrapping potatoes, onions and feta cheese in tinfoil and throwing it on the grill. Since I don't have much for a grill, and had some leftover goat cheese, I decided to give this a whirl. It turned out to be a great adaption that works year-round.

• 5 baby reds, rinsed and chopped
• 3 handfuls onion, chopped
• 2 handfuls goat cheese crumbles
• Curt's seasoning salt
• EVOO

Heat a large, deep skillet on medium heat with one turn of the pan of EVOO. Add the potatoes and season with the Curt's. When the potatoes start to sizzle, reduce the heat to a simmer and cover. Cook about 15 minutes, shaking the pan occasionally to avoid burning. 

Add the onion, stir to combine, and re-cover. Cook another 5 minutes or so, until the onions start turning translucent. Remove from heat. Add the goat cheese and stir to combine. The potatoes and onion should be hot enough that the cheese melts right away.

Cheesy Beans and Salsa

The Before. 

This recipe was one of the very first recipes I ever came up with on my own, back in college. It served as a filling snack late at night while doing homework if I made just a little bit, or as a quick meal in a hurry. It satisfied a craving for Mexican food, but was significantly healthier than eating out. I've added Kidney beans to the original recipe, but the rest is from the good old apartment days.

• 3/4 can reduced sodium black beans, drained and rinsed
• 3/4 can reduced sodium kidney beans, drained and rinsed
• 2 large handfuls reduced fat shredded Mexican cheese
• 1 handful onion, chopped
• 1 handful green pepper, chopped
• 3-4 heaping spoonfuls salsa

Combine all ingredients in a microwave safe bowl. Make sure to stir enough to ensure some of the cheese is towards the bottom and middle. Add a pinch more to the top, if you would like. 

Microwave for about a minute and a half, stopping to stir about every 30-40 seconds.

Battered Fish Tacos

• 3/4 cup beer (I used Coor's Light)
• 1/2 cup all-purpose flour
• 1/4 cup whole wheat flour
• salt
• dried oregano, 2-3 generous shakes
• red pepper shakes, 2-3 generous shakes
• 4 frozen tilapia fillets
• EVOO
• 4 whole grain hard taco shells
• your favorite taco toppings, I used chopped green pepper, halved cherry tomatoes and chopped onion
• plain Greek yogurt (optional)
• salsa (optional)

Thaw the tilapia fillets by letting sit in a bowl of cold water. This should only take a few minutes, so by the time you're done chopping the veggies, they should be good to go.

Bring a large skillet to medium heat with one turn of the pan of EVOO.

Combine first six ingredients in a shallow bowl. Whisk vigorously to thoroughly combine.

Dip the fillets in the beer/flour mixture and then flip so each side is evenly covered. You may have to let the excess drip a bit before adding to the pan. Place the fillets in the pan, making sure they aren't touching. Cook about 3-4 minutes, or until the bottom is crispy and golden. Carefully wedge a spatula under the fish, flip and cook until the other side is golden, about another 3-4 minutes. Transfer to a plate and let cool for a minute.

While the fish is cooling, start assembling your tacos. Cut the fish into large chunks and add to the tacos. Serve with Greek yogurt and/or salsa if you'd like.

Adapted from eatingwell.com

Summer Berry Salad

• strawberries, sliced (about 3-4 per salad)
• raspberries, cut in half (about 4-5 per salad)
• baby spinach leaves (about 2 handfuls per salad)
• sliced almonds (about a handful per salad)

For the vinaigrette:

It's easier to make enough for a few salads at once. If you're like me and make enough food to last a few meals throughout the week, let any leftover vinaigrette sit in a sealed container in the fridge until you're ready to use it.

• 2 handfuls fresh basil leaves, stems removed
• 1 tbsp honey
• 2 tbsp lime juice
• 1 tbsp EVOO

Bring a skillet to medium-low heat. Add the almonds and toast until golden brown, shaking the pan occasionally so they don't burn. It doesn't take long for them to turn color; they should be done when you're done assembling the rest of the salad.

Place the spinach on a plate, then add the berries.

Toss everything for the vinaigrette in a blender. Give about 3 quick pulses to combine all the ingredients and to break up the basil. 

Add the almonds to the salad and top with the vinaigrette. 

The original recipe also included crumbled goat cheese in the salad. I, unfortunately, forgot about the goat cheese in my fridge until I was nearly done with this post, though I fully intend to add some in to my lunch leftovers this week. Feel free to add some to your salads as well!

Adapted from myrecipes.com

Veggie Lasagna Skillet

• 4 large handfuls macaroni (I didn't have any whole grain pasta in the house, but if you do, use it instead of white pasta)
• half a bag frozen spinach, about 8 oz.
• salt
• EVOO
• 1 medium zucchini, coarsely chopped
• 1/2 a plastic container baby portobello mushrooms, chopped
• 3/4 onion, chopped
• 2 garlic cloves, finely chopped
• 1/2 jar roasted red peppers, chopped
• 1 tbsp Smart Balance spread
• 2 tbsp flour
• 3/4 cup fat free chicken broth
• 3/4 cup milk
• 1 15 oz container part-skim ricotta cheese
• 2 large handfuls shredded Parmesan cheese
• 1 handful fresh basil leaves

Bring a salted pot of water to a boil. Cook pasta according to package directions, approximately 11 minutes.

Place the frozen spinach on a large plate and microwave about 2 1/2 minutes to defrost. Honestly, I laid two sheets of paper towel on the plate before adding the spinach. However, the paper company employee in me cannot, in good faith, recommend this without a warning that there is a chance the paper could catch fire in your microwave. 

While the spinach is defrosting and the pasta is cooking, heat a large, deep skillet on medium heat. Add EVOO, about one turn of the pan. Add the mushrooms and zucchini. Cook about 3-4 minutes, stirring occasionally. Add in the onion and garlic. Sprinkle with salt, give another stir or two, and cook another 4 minutes or so, until the onions are tender. Add the spinach and roasted peppers, stir to combine, and remove from skillet. Set aside. Return the skillet to the burner. Add another turn of the pan of EVOO and the Smart Balance spread and let them melt together. Add the flour, then whisk in the milk and chicken broth and stir occasionally. Let cook about 5-7 minutes, until the sauce is bubbly and has reduced and thickened. Add the veggies back to the skillet. Add 1 handful of the Parmesan cheese and stir to combine. The cheese should quickly melt. Remove from heat and let sit to thicken a little more. 

Before draining the pasta, add one ladle-ful of  the starchy water to a medium sized bowl. Add the ricotta to the starchy water. Mash a little with a fork to break up a little. Add the remaining handful of Parmesan to the ricotta and give another mash to combine. Add the pasta to the bowl and stir to thoroughly combine and to cover all the pasta. Tear the basil leaves into chunks, making sure to remove the stems. Add to the cheesy pasta. Add the veggie mixture to the pasta and give a final stir or two to combine all ingredients.

Adapted from Express Lane Meals