Baking cheeseburgers in the oven is so easy – no need to form the meat into patties, or to keep an eye on them as they fry or grill. And no grease splatters to clean up! The meat does tend to come out a bit drier, since some juices are lost while baking. Still, these baked cheeseburgers are delicious, and they are requested often by my family. Leftovers are wonderful the next day for breakfast or lunch – briefly warmed in the microwave, or even cold. Click for the recipe
Creamed spinach baked eggs make a delicious, filling weekend breakfast or a tasty vegetarian lunch or dinner. Click for the recipe
Broiling is by far the easiest way to prepare salmon. This broiled salmon is tender, delicious, and ready in FIVE MINUTES. Faster than fast food and so much healthier! Click for the recipe
I love how easy it is to make sauteed sugar snap peas, and how delicious this simple dish is. I’m too lazy to wash and trim the peas, so I usually buy them pre-washed, pre-trimmed and ready to eat, which truly makes this a 10-minute dish. Click for the recipe
When you stop eating the Standard American Diet and transition to a different diet, be it low-carb, grain-free, paleo etc., the smart thing to do is not to try and recreate the recipes that you used to love, but rather to train yourself and your taste buds to enjoy your new way of eating. My husband and I are fond of saying that we haven’t given up tasty foods (ahh, those huge platefuls of spaghetti that we used to eat in our twenties). Rather, we’ve replaced those with different, but just as delicious food (intensely flavorful, fatty ribeye steaks are a huge favorite of ours these days).
Having said that, there are dishes that I do miss, and one of them is schnitzel, or chicken tenders. I don’t want to use breadcrumbs in the coating, and gluten-free breadcrumbs are not a real solution since they too are high in carbs and just as junky (if not more so). So I have experimented over the years, and have found that almond flour makes a nice coating.
Recently I saw a recipe that used crushed pork rinds to coat baked chicken, and I became intrigued – why not use those to coat chicken tenders? Indeed, we loved the result. Unlike breadcrumbs, the pork rinds themselves are very flavorful, so I find that pork rind crusted chicken tenders, while not as crisp as breadcrumb coated tenders, are even more delicious. My teenage testers loved them too – what more can you ask for? 🙂 Click for the recipe
If you happen to have a bag or two of mixed frozen seafood in your freezer (mine came from Trader Joe’s), here’s a great way to turn them into an easy, delicious meal. We had it for lunch this weekend with steamed broccoli and a bottle of Sauvignon Blanc – perfection! Just make sure you don’t overcook the seafood, and if you don’t have a seafood mix, this recipe should work well with just shrimp.
This is a saucy dish, best served with crusty bread for dipping in the sauce, or atop rice or cauliflower rice. Or do as we do and simply serve it with soup spoons! Click for the recipe
A very flavorful, bold-tasting dish that, as so often happens, was born out of the need to use up leftovers, this skillet sausage and shrimp dish is truly spicy, so use just half the listed amount of crushed red peppers if you prefer; it’s a saucy dish, best served with a spoon in addition to knife and fork, or serve it atop cooked rice, cauliflower rice, or spaghetti squash to soak up the yummy sauce. Click for the recipe