My Sweet Marie

Archive for the ‘Dinner Ideas’ Category

For Valentine’s Day this year we decided to keep it healthy! Here’s a little something I threw together with the help of my sweetheart! Here’s what you need:

Ingredients:

  • 2 zucchini – spiralize with the large holed attachment
  • 1 onion sliced thin
  • 1 cup carrot- spiralize on smallest holed attachment
  • 1 yellow pepper- sliced thin
  • 4 slices of peameal bacon (Canadian bacon), sliced long thin strips
  • 1/4 cup roasted red peppers
  • 1-2 cups of spinach
  • 350g shrimp- peeled and deveined
  • 10 oz coconut milk
  • 1 tsp of sirachi sauce or more if you like heat!
  • 3 cloves of garlic minced
  • basil  or cilantro to your taste
  • 1 tbsp. olive oil

Directions:

  1. Sautee your onions, bacon, garlic, carrots, peppers in the olive oil.
  2. Add the shrimp, sautee till pink.
  3. Add in the roasted red peppers and spinach till wilted.
  4. Add in the milk, stir. Add the sirachi sauce, stir.
  5. Add in your zucchini noodles and stir. Cook till the noodles are soft but not too long as they will get soggy, so leave that till the last minute!
  6. This is 2 large portions at 8 WW smart points each!
Advertisements

Being a weight watcher I end to find recipes or create recipes that are slimmed down versions of my favourite foods. Feel free to convert this to anyway you like your spaghetti but I like mine thick with veggies and a bit of meat too! I like to spiralize a few zucchini and have my sauce over zucchini which keeps the point value low and my carbs to a minimum! I hope you like my slimmed down version of spaghetti sauce!

Ingredients:

  • 1cup(s)fresh mushroom(s)
  • 1cup diced carrot(s)
  • 1cup diced uncooked onion(s)
  • 1 cup red pepper diced
  • 1 cup celery diced
  • 16oz uncooked ground turkey breast
  • 4 cup(s)no salt added diced tomatoes
  • 2 cups Italian tomato sauce
  • 1 tsp oregano and basil
  • Salt and pepper to taste
  • Pepper flakes to taste

Directions:

  • Brown your ground turkey with the onions, peppers, celery and carrots. If there’s any fat, drain it off.
  • Add in your tomatoes and sauce and spices.
  • Simmer until bubbly and thickened.
  • Serve over zucchini noodles (spiralized) or shirataki noodles or spaghetti squash for low points.
  • 3 Smart points per cup of sauce.

I do love me some honey, add in garlic and soy sauce….yummy!! Here’s a great recipe if you’re on the WW program, it’s a 5 point per portion option for dinner!

Ingredients:

  • 4 x 4oz chicken breasts, boneless and skinless
  • 1/4 cup honey
  • 6 tbsp. soy sauce, I used gluten-free soy sauce
  • 3 cloves fresh garlic, crushed
  • 1 tsp of fresh ginger, crushed

Directions:

  1. Lay the chicken breasts in a casserole.
  2. Blend the honey, soy sauce, garlic and ginger. You may have to warm the honey to blend it. I nuked mine for 30 seconds.
  3. Pour the sauce over the chicken.
  4. Bake at 350 for an hour. Easy peasy!
  5. Serve with brown rice and broccoli for a well balanced meal!
  6. the chicken is 5 points, rice is 5 points for a cup cooked rice and the broccoli is 0 as long as it’s steamed!

This is a recipe that I literally dreamt up! I mean does everybody dream about food like me? It turned out very well and I thought I’d share with you all! I hope you like it too! I like to cook healthy and easy to prepare foods. I also like it when they are delicious and look great, so this recipe gets 4 stars from me! Here’s what I did:

Ingredients:

  • 1 pork tenderloin
  • 8 0z of mushrooms, sliced thin
  • 8 oz spinach chopped
  • 1 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • 3 slices of turkey bacon or real bacon if you’d like.
  • Rib rub or Montreal steak seasoning (See recipes in my spices/seasonings category)
  • toothpicks

Directions:

  1. First you need to sautee the mushrooms and spinach in the olive oil till they are wilted and well done.
  2. Add the vinegar and reduce till most of the liquid is evaporated. Set aside.
  3. Take your tenderloin and slit down the length of the meat. Flatten but no need to pound it. Season to your liking.
  4. Lay the mushroom/spinach mix down the center of the meat.
  5. Roll the meat up being careful to keep all the filling inside the meat, and secure with toothpicks or use butcher’s twine.
  6. Wrap the roll with the bacon and again secure with a toothpick per piece of bacon. Season again if you’d like.
  7. Wrap in plastic wrap and let the meat rest for a few hours in the fridge.
  8. Now it can be grilled till nice and golden on all sides, on the BBQ or you can bake it in the oven till the meat is fully cooked.
  9. If using the turkey bacon it is 1 WW point per ounce.
  10. Let sit for 5 minutes then slice to serve.

Camping can be a lot of fun but not if you have to work all the time that you are there! In anticipation of this, I made our foil packs for one of our camping dinners! All we had to do is pop them on the Barbie for 45 minutes and ta-da, dinner was served! Here’s what I did:

Ingredients:

  • 4-5 oz per person of meat (beef, chicken, pork, lamb etc)
  • 2 cups per person of  Veggies (carrot, onion, mushroom, peppers, zuch, brocc, cauliflower, etc)
  • potatoes if using,(mini are nice as you can portion easily)
  • seasonings
  • garlic
  • foil wrap
  • olive oil or Pam spray

Directions:

  1. If you want to marinade the meat, go ahead and do that first. For beef I like to do soy sauce with italian dressing, set aside. Have your meat cut into bite sized portions. For chicken, I usually do garlic and lemon juice but again, you could do Italian dressing. I make my own Italian but any will do.
  2. Have your veggies washed and cut into the bite size you like. If it’s a veg that cooks faster then others, you may want to cut that into a larger size, like cauliflower.
  3. Divide your meat into the number of portions you are working on. Same for veggies.
  4. Take a sheet of foil or parchment, say 8×10 and grease with either olive oil or pam spray so there’ll be no sticking!
  5. Lay your meat on the foil and top with your veggies. At this point you can top the whole thing with a tsp of olive oil and your seasonings. You could do Cajun, Italian, Montreal steak spice or just about any at all.
  6. Seal the foil/parchment so that they are completely sealed. Now double up with another piece of foil.
  7. Now I go over and above and put each package in a large Ziploc and then I put them in the cooler or fridge till ready to use. I usually make these the day before going or the morning of and sometimes they will sit in the cooler (with lots of ice) for 2 days!
  8. Take them from cooler and toss on the Barbie when you get back from the beach all tired and exhausted!

Now that you have my steak spice mix done, here’s a recipe to use it on! This is a Weight Watcher friendly recipe to boot!

Ingredients:

  • 1 lb boneless sirloin or striploin steak
  • 2-4 tsp of steak spice mix
  • 2 large red/orange peppers cut into large chunks
  • 2 red onion sliced thickly
  • 1/2 lemon, seeded
  • 1/4 cup chopped parsley

Directions:

  1. 4-6 hours before dinner, generously spice your steak, wrap and refrigerate.
  2. Now you can use the same seasoning on your veggies.
  3. Prepare your grill for cooking. We use COOKINA mats that require no spray or grease. They are amazing, look it up! We got ours at Canadian Tire but I’m sure Walmart or Costco would carry them too.
  4. Place your veggies on the mat and grill. and the lemon too.
  5. Cook the steak to your liking. Let stand on your sutting board for a few minutes, wrap with foil to keep warm.
  6. Once the veggies are cooked, squeeze the lemon over them, add in the parsley, toss and serve along the meat mmm.
  7. Slice the steak on a slant, across the grain.
  8. Enjoy!

Do you ever get tired of boring chicken? I eat it probably 5 times a week and really needed a kick! So here’s what I did and it was so good! You could do this with either breasts or thighs.

Ingredients:

  • 4 boneless/skinless chicken breasts or 8 thighs
  • 2 tbsp. of non-fat yogurt or mayo or goat’s yogurt
  • sirachi/ rooster sauce to taste, a little or a lot
  • 1 lemon zest/juice
  • 2-3 cloves of garlic minced
  • salt and pepper

Directions:

  1. Salt and pepper the chicken.
  2. Zest your lemon then use it for juice.
  3. Mix the rest of ingredients in a big Ziploc bag.
  4. Add in the chicken.
  5. Let sit in fridge for 2-24 hours!
  6. Grill on the BBQ till pink is gone.
  7. Eat on a bun with tomato, lettuce, bacon, mayo or as is or sliced and put over top your ceasar/any salad!