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Eat

Filtering by Tag: dinner recipe

Mini Gluten Free Chicken Parmesans

Lisa Eberly

Happy Monday everyone! 

I'm not really into "cheat" days or "Cheat" meals -- the whole idea implies that eating healthy is like a hard exam or an unpleasant task that every now and then you get a break from. Not really what I'm into...

However, every now and then Patryk and I will indulge a little more than usual. Always whole foods (for the most part), but a little bit heavier than were used to. This weekend was definitely one of those. I cooked a lasagna on Friday night, then we had a classic slumber party on Saturday night with some friends. We made mini french bread pizzas, a crepe bar (with 4 different kinds of homemade whipped cream!), red vines and popcorn, M&Ms, fresh baked cookies, and MORE. 

Let's just say -- the house was a gold mine of sweets and carbs all weekend. 

But, even in meals and weekends of heavier eating, it's important to find a middle ground between the 'unhealthy' and the 'healthy' -- meaning, try not to classify one or the other, but make healthy foods taste delicious or make unhealthy foods a little healthier. 

This recipe is one of my favorite unhealthy/healthy hybrids. Classic Chicken Parmesan is typically SO heavy and huge, but this twist makes the portion sizes smaller. Also, the breading is lighter than usual and gluten free, and there's much less cheese on these. However, they still taste the same (if not better) than classic Chicken Parmesan! 

Mini Gluten Free Chicken Parmesan
(serves 2)  


Ingredients: 
1 pound boneless skinless chicken breast, cut into thin strips
2 cups of panko crumbs or crushed Rice Krispies
2 large eggs
Sea salt and fresh black pepper to taste
3/4 cup marinara sauce
1/2 cup shredded mozzarella cheese

Directions: 
1. Pre-heat oven to 350 degrees. Line a sheet pan with parchment paper. 
2. In large shallow bowl, add 2 cups of panko crumbs.
 3. In medium shallow bowl, beat the two eggs. 
4. Rinse and pat dry the chicken. Season the cut chicken strips on both sides with salt and pepper. 
5. Lightly coat the chicken strips with the panko. Shake off excess. 
6. Dip the chicken strips into the egg mixture and allow all the excess egg to drip off the chicken.
 7. Then lay the chicken strips into the crumbs for one last coating. 
8. Place all the coated chicken strips on the lined sheetpan. 
9. Bake the chicken for 15 minutes. Turn the chicken to cook on the other side for 8 more minutes. 
10. Take strips out and spoon a thin layer of marinara onto each, followed by a sprinkling of mozzarella cheese. Place back in the oven and cook for 2-4 more minutes, or until chicken is cooked through and cheese is melted.
 

Photos by the fabulous  Mariya Moore

Photos by the fabulous Mariya Moore


Lemon Sage Spaghetti Squash

Lisa Eberly

lemon-sage-spaghetti-squash-1

So this recipe may not be as festive as the other ones this month, but here's why I love it for December: 

1. You can snatch up that last squash at the grocery store before they go out of season. 

2. You can enjoy a light tasting meal while still feeling the fullness of other December temptations (read: super unhealthy huge meals!).

Also, it’s super easy to make while coming off as fancy, so it’s a great recipe to make for friends of family and really show off your cooking skills! 

My family (most notably my dad) loves pastas and Italian food, so whenever I am in town I try to encourage healthy alternatives that can be just as satisfying as a big bowl of pasta, so this one is a great go-to. 

lemon-sage-spaghetti-squash-2
lemon-sage-spaghetti-squash-3

Lemon Sage Spaghetti Squash

(serves 2) 

Ingredients:

1 spaghetti squash, sliced long ways

1 tablespoon olive oil

3 tablespoons of grass-fed butter (I recommend Kerrygold)

1/4 cup chopped yellow onion or scallion

2 garlic cloves, minced

2 tablespoons grated fresh Parmesan cheese

1-2 tablespoons minced or sliced fresh sage leaves

1-2 teaspoons fresh lemon juice

1-2 teaspoons salt, divided

1/2-1 teaspoon ground black pepper, divided

Directions: 

1. Heat oven to 375 degrees. Brush the inside of each half of spaghetti squash with olive oil and sprinkle with coarse salt and freshly ground black pepper. Place cut sides down on a rimmed baking sheet and put sheet into the oven. Bake for about 40 minutes, or until you can easily pierce the squash with a fork.

2. While squash cools, melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic and sauté for 3 or so minutes or until onions begin to brown tender.

3. Using a fork, remove spaghetti-like strands from squash. Add strands (about 3 cups) to pan and fold into itself. Add in the lemon juice and sage leaves. 

4. Spoon into a bowl, add Parmesan and some salt and pepper, and enjoy!

As always, this recipes leave a great deal of room for creativity. If you want a moe refreshing and light taste, add more lemon juice, if you want more flavor, add more sage, garlic, or pepper, and so on. 

If you cook this relish recipe up, take a photo and tag us in it on either Twitter, Facebook, or Instagram! :)

Photos by Tania Arceo

Easy Homemade Pumpkin Ravioli

Lisa Eberly

The weather in Seattle recently has been quite moody so the vibe of Nourish's photos for Thanksgiving will follow suit! 

So let's chat about these raviolis. *Stomach growls.* 

These little pumpkin goodies are so friggin' delicious -- our photographer took some home and her hubby - who I guess didn't like pumpkin stuff - devoured them. 

I made these for a little dinner party we threw and they were the hit of the dinner. Such a hit that I ended up making them for Patryk and I later in the week. And then a little later. Okay, and then just for myself one day at lunch.

They're that easy and quick to make. Seriously, my lunch batch only took me like 8 minutes! 

This makes them the perfect dish for Thanksgiving, as they don't take time away from cooking other things. Or, you can bring them to a Thanksgiving dinner you're attending and they might even steal the attention away fro the turkey. Jus sayin'. 

BONUS - they're pumpkin. This is great for two reasons: 1) pumpkin is healthier and has less calories than cheese, so even though these are ravioli, they're really not that unhealthy for you. 2) pumpkin is delicious. 

Pumpkin Ravioli 

Ingredients:

1 cup of canned pumpkin
1/3 cup grated Parmesan cheese
1/2 cup chicken broth
1 1/2 tablespoons unsalted butter
Fresh basil or sage, chopped (around 10 leaves)
24 wonton wrappers
Salt and pepper to taste

Directions:

1. Mix pumpkin, Parmesan, around 1/4 teaspoon of salt, and a dash of black pepper in a bowl. 
2. Spoon about a 1/2 tablespoon pumpkin mixture into the center of each wonton wrapper (see photos for reference). 
3. Moisten edges of dough with water (I used a brush, made it super fast and easy!) and pinch opposite sides together to form a triangle. DOn't forget to seal the edges tightly!
4. Place ravioli into a large saucepan of boiling water and cook around 6-7 minutes, drain carefully. (They're delicate!) 
5. Sauce: Pour 1/2 cup of broth and 1 1/2 tablespoons of butter in a large pan and bring to a boil. Add ravioli, tossing to coat. 
6. Sprinkle with basil or sage, and maybe some more Parmesan!

For more Thanksgiving deliciousness, see our...

Enjoy! For more Thanksgiving deliciousness, see our....

Hearty Fall Thanksgiving Salad

Butternut Squash Risotto

Amazing Caesar Salad

Pumpkin Cacao Muffins

Photos by Mariya Moore


The Most Amazing Healthy Homemade Caesar Salad

Lisa Eberly

healthy-caesar-salad

So this recipe is my go-to when it comes to salad. It's super easy to make a little fancier, simpler, more filling, less filling, etc. I like having variability in recipes so that you're not stuck to the exact measurements and way of doing it. This recipe gives you opportunity to explore ways you like this salad! 

Even salad's toughest critics like Caesar salad. But, the trouble with Caesar salad is that it's usually packed with fat and calories. Good news -- NOT MINE! :) Everything made from scratch and not time consuming or difficult -- despite people thinking you've been slaving away in the kitchen for hours! 

Healthy Homemade Caesar Salad
(serves 3-4)

Ingredients:
Our homemade salad dressing ingredients
Our homemade spicy croutons ingredients
1-2 heaping handfuls of clean, chopped kale
1 head of romaine lettuce
1-2 tablespoons Parmesan cheese
1 handful of grape tomatoes, sliced
3-4 lemon slices (optional, for garnish)

Directions (to make this salad fast is all about technique and timing, so these directions include making the dressing and croutons to show how to optimize time!):
1. Boil water in a small pot. While waiting to boil, slice tomatoes in halves and chop lettuce. 
2. Once water boiling, drop egg in there to coddle for dressing. Once egg dropped, remove pot from heat and let sit for 6 minutes. 
3. While waiting, slice bread for croutons, toss in EVOO, S/P, and red pepper flakes (optional minced garlic!) -- place in oven or toaster over for recommended time. 
4. Remove egg from water and let cool. While cooling, combine all other ingredients for dressing in small bowl. Add egg once cooled. 
5. Toss letttuce, tomatoes, and cheese into a big bowl. Add dressing and croutons and toss! 

Ways to make this recipe more filling or creative: 
1. Add a protein, like grilled chicken, salmon, shrimp, or tofu. 
2. Make it southwestern style (my favorite!): add a pinch of cumin to the dressing; add black beans, roasted corn, and avocado to the lettuce; and use limes instead of lemons in dressing and garnish!
3. Add pine nuts or another favorite nut!  
4. Add herbs, like basil for a more rich, Italian flavor. 

If I'm making this salad as a main dish, I make it southwestern style and add grilled chicken. If it's a side, I do it the basic way (and sometimes add Trader Joe's frozen roasted corn!). You can really get creative and make it your own! 

If you do make this salad and 'dress' it up in your own fun way, send a picture of it to theteam@nourishbylisa.com or tweet/FB/insta us a photo for a FREE Nourish Recipe Ebook! :)