On Rotation

This is meant for all the recipes that Jesse and I find that we enjoy, and therefore put “on rotation” in meal planning. As I eat, I’ll take pictures and add it to this page.

Snacks | Dinners

Snacks

Kale Chips

20140928_185602[1]This is a mostly guilt free snack. it takes a fat in order to make, which means it needs to be planned in advanced, but is generally a much better option that other chip like snacks. And usually very cost effective.

Ingredients: 

  • Curly Kale
  • 1 teaspoon olive oil
  • Italian Seasoning
  • Kosher Salt

To prepare:

Preheat over to 350f

Separate kale leaves from stems. Pieces shouldn’t be too large or too small — think 3 – 4cms wide. Wash kale and dry well. I have good luck putting them on paper towel and patting dry. Put Kale in a large mixing bowl, gradually add olive oil while shaking the kale. Add in Italian seasoning and salt to taste. Mix well.

Get cookie sheet and line with parchment paper. Place kale leaves on parchment. Kale cannot be stacked, i.e. all kale leaves must completely touch the parchment. Back each cookie sheet for around 8 – 12 minutes, until crisp. It works better if you turn the kale, but I generally just let it cook on one side.

Dinners

Beans and Rice

20150111_184715[1]

Beans and rice is a staple of ours. Its easy to make, it falls neatly into diets, it tastes alright without dressings or sauces.

Ingredients: 

  • Brown rice (half portion of the meat)
  • Dried black or kidney beans (double portion of the rice)
  • Minced garlic
  • Chopped white onion
  • 1/3 teaspoon of cumin
  • 1/3 teaspoon of curry
  • Chopped whatever vegetables are on sale (our favourite are bell peppers)
  • Optional McCormick’s Bullion Cube
  • Optional 1 teaspoon of olive oil
  • Optional 1/3 teaspoon of salt
  • Optional Fresh salsa

To prepare:

Soak beans over night in the fridge

Cook brown rice separately in a rice cooker. Add McCormick’s bullion cube dissolved in water, instead of plain water, if you’d like to.

As rice is cooking, sautee  garlic and white onion in a non stick pan. It is possible to do this without a fat, or use a fat if you’d like (olive oil). Once the garlic is semicooked (under 5 minutes), Add curry, cumin, and beans, and let cook until beans are mushy on the inside. Add vegetables. Cook until newly added vegetables are softer, but still crunchy. Add salt if you’d like.

Once the rice is complete in the slow cooker, add your rice portion and your bean portion together to mix in a pan. Let it warm together for a few minutes. Then serve. Its enjoyable with fresh salsa.


Tofu Fajitas

20140928_191405[1]So I adore Mexican food. Well, rather I adore Mexican seasoning. So, we came up with a lower calorie option for Fajitas.

Ingredients: 

  • Firm Tofu (1 cup cooked), cut into strips
  • Package of Fajita Seasoning, Blue Menu (low salt)
  • 2 teaspoons olive oil
  • Minced Garlic
  • Chopped white onion
  • Vegetables of choice (again, our favourite are bell peppers)

To prepare:

Squeeze tofu to remove excess water. Cut tofu into strips. Lay flat on a heated, non stick pan (no oil used here). Let cook on medium low, until water has cooked out of tofu completely.

Put garlic, onions, and oil in another heated fry pan, and cook until semi soft. Add vegetables, and cook to desired crunch. Add half the fajita packet to tofu and half to vegetables. Stir well. You might see some seasoning coating on the pan. That’s alright, its just this recipe doesn’t use much oil, so some of it gets left behind.

Serve with fresh salsa.


Carrot Ginger Soup

20140927_192040[1]Soups are good way to add volume of vegetables to your diet without eating plain vegetables constantly. So, I make soup frequently. The carrot ginger soup is one of my favourites. Higher calorie, but yummy.

Ingredients: 

  • Peeled, chopped carrots (2 large carrots per adult)
  • Minced garlic
  • Chopped white onion
  • 1 teaspoon olive oil
  • 1 McCormick’s chicken bullion cube (makes 2 cups)
  • Optional 1/4 cup of almond milk or coffee cream
  • Optional 1 tablespoon sour cream

To prepare:

Boil carrots until soft. While carrots are boiling, sautee garlic, onion and olive oil in a pan until soft. Combine both with 2 cups bullion cube in a blender. Blend until smooth. Optional you can also blend in almond milk or coffee cream to make it creamier. When you serve, you can also serve with a tablespoon of sour cream on top.

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