Tag Archives: Dinner

Rando Food I Made This Week

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Dinner for 2

Shaken Beef –
1. Cut beef into cubes
2. Cook beef until grey on high heat
3. Throw in oyster sauce, soy sauce, black pepper
4. Mix
5. Cook for 1 minute
6. Remove from heat

Market Stuffed Clams – Sprouts (probably not healthy but they were on sale and I wanted to try them)

Fresh corn – grilled in the oven and cut from the cob, seasoned with pepper and garlic salt

Spring mix – probably organic

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Homemade Chipotle 

Homemade “Chipotle” Salad Ingredients:
• Spring Mix
• Ground turkey – cooked
• Tomato – chopped
• Corn – fresh, roasted in oven, cut from cob
• Avocado – sliced
• Salsa – got mine from Sprouts
• Sour cream – fat free, or sub Greek yogurt

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Chicken and salad

Basically ingredients for the Chipotle salad above with baked chicken!

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Monster Meal Prep – April 22

This is going to be a busy week for me, so I finally prepped MOST of my meals… It’s hard for me to prep all of them because I don’t have good tupperware so my food isn’t as fresh after a few days. I really need to make the investment and just go ahead and buy the the good tupperware!

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Part of what a REAL meal prep should look like. This is only for half of my week.

SORRY FOR THE UGLY PICTURE!!! Terrible lighting in my kitchen…

Top left corner: pork ribs my mom made

Middle left: quinoa

Bottom left corner: tomatoes, cucumber, avocado, lemon juice, pepper, salt

Top middle: 1 large sweet potato (cubed) and sweet onion hash

Left middle: Avocado chicken salad pockets with mandarin oranges

Right middle: Baked chicken with sweet potato quinoa hash

Right: Spinach salad with cucumber, tomato, shredded carrots, baked chicken

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Sweet Potato, Spinach and Quinoa Hash

Ingredients:
1 large sweet potato
Spinach
Quinoa
1 clove minced garlic
1 teaspoon coconut oil
Salt
Pepper

Cooking Instructions:
1. In a skillet over medium heat, warm 1 teaspoon coconut oil
2. Saute cubed sweet potato for about 5 minutes
3. Cover skillet and cook sweet potatoes until desired softness
4. Stir in spinach, garlic, pinch of salt, desired amount of pepper
5. Saute until spinach is wilted.
6. Add 1 cup of cooked quinoa and heat through.

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Salad Pocket

Ingredients:
• Salad pocket
• Hummus
• Spinach
• Avocado
• Chicken

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Cantaloupe with Greek yogurt, blackberries, and crushed almonds

Cooking Instructions:
1. Cut cantaloupe in half
2. Scoop out the seeds
3. Fill with yogurt
4. Add crushed almonds
5. Add blackberries (or any berries)

This was pretty hard to eat actually. The juice kept squirting everywhere! I guess that’s what I get for taking the lazy way and digging the fruit out with a spoon. Maybe next time I’ll just cut the cantaloupe up and add the other stuff on top…

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I won this awesome Life Factory water bottle from a raffle at the Earth Day Carnival at my school! Woo!

HAPPY EARTH DAY!!!!! But remember, every day is Earth Day.

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Mother’s Meal Prep – April 15

 

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This week’s meal prep brought to you by my mother! I visited home last weekend and she packed some food for me. My parents are actually vegetarians now but my mom cooks me meat because she knows I’m not a veg.

Top left corner: Ginger chicken

Top right corner: Brown rice with quinoa

Bottom left corner: Egg noodles with chicken and stir fried veggies (broccoli, carrots, mushrooms, spinach)

Bottom right corner: Stir fried tofu with tomatoes and green onions (my favorite!!!)

Er… no recipes for them (yet). She makes these pretty often so check back for a future post with recipe details!

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Short and Sweet – April 8

Okay so my last post didn’t really get as many hits as my previous posts, so I’ll keep it short and sweet because I have some reading to do. Last week I ate A LOT of junk food. Don’t judge me! It was delicious. But yeah, I need to get that out of my system haha.

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Detox Water

Ingredients:

Left:
• 1 Thinly sliced apple
• 1 Cinnamon stick
• Water

Right:
• Mint leaves
• 1/2 cucumber
• 1 Lemon (thinly sliced)
• Water

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Chicken

Baked Chicken Breast

Ingredients:
• Chicken breast
• Mrs. Dash Table Blend spice
• 2 cloves of garlic
• Drizzle with olive oil

Cooking Instructions:
1. Preheat oven to 400 degrees
2. Put chicken in baking dish or pan
3. Pop it in the oven for 20-25 minutes

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Vegetable Hummus Wrap

Ingredients:
•Wrap of your choice (I used Mission’s Zesty Garlic Herb wrap because I couldn’t find the 100 calorie ones at the store)
•Hummus of your choice (I used roasted pepper)
• Vegetables of your choice (I used baby spinach, shredded carrots, peas, avocado)
• Lime Juice

Cooking Instructions

1. Spread the hummus on the wrap (I used 2 table spoons)
2. Evenly spread the vegetables on the wrap
3. Roll the wrap tightly
4. Cut into pieces (optional)

TIP! If you’re going to cut it into pieces, cut them into thicker pieces. It’s really hard to cut them in thinner pieces. Also, roll it REALLY tightly or it will fall apart.

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Half of my meals for the week… I’ll be making salmon later this week.
Also made mango salsa (ish) to eat with my chicken!

Mango Salsa:

Ingredients
• 2 small mangos
• 1 tomato
• 1 large avocado
• Cilantro
• Lime juice
• Sea salt
• Ground pepper

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Also made these beauts to snack on. They are DELICIOUS!

Ingredients:
• 2 ripe bananas
• Greek yogurt
• Crushed almonds
• Cinnamon (optional)
• Popsicle sticks

Cooking Instructions

1. Peel and cut bananas in half
2. Cover bananas in yogurt
3. Cover bananas in almonds
4. Sprinkle cinnamon on
5. Freeze

These were kind of difficult to make haha. I had to crush the almonds myself with a ladle. I couldn’t figure out how to effectively coat the bananas in yogurt. Eventually I just figured it was easier to dump spoonfuls of yogurt on it and spread it around with the spoon. Dipping the banana in the yogurt did not work out for me.

OH! You can also mix the cinnamon into the yogurt before you put the yogurt on the banana if you want…

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CARBS – April 1

So this week I thought I’d post some step-by-step pictures of my cooking process. If this post gets more hits than the other ones I’ll start doing this more often! Since I’m still trying to gain back the weight I lost from Miami I am still eating as many carbs as I want. Yay! Who doesn’t love carbs?! Especially POTATOES! On the menu this week…

Mustard Roasted Potatoes

Inspiration from Bean Town Baker, but I pretty much changed everything around because I didn’t have the ingredients from that recipe.

Ingredients:
• 2 1/2 pounds red potatoes
• 1 sweet onion
• 3 tablespoons dijon mustard
• 3 table spoons olive oil
• 1 teaspoon ground black pepper
• 1 teaspoon garlic salt
• 1 gallon Ziploc bag

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1. Preheat oven to 425 degrees. Cut potatoes into 1 inch cubes. Peel onion and slice.

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2. Place potatoes and onion into Ziploc bag. Add dijon mustard, olive oil, garlic salt, and pepper. Seal and toss the bag around to coat the potatoes and onion evenly.

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3. Line a baking sheet with foil and spread potatoes and onion onto pan.

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4. Bake for 1 hour; until potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes occasionally to prevent sticking and for even browning.

I should’ve added more onion, the onion is my favorite part!!!!

And for the protein this week… I’m back to my chicken ways.

Citrus Baked Chicken

Ingredients:
• Chicken tenders
• 2 teaspoons Caldo de Pollo seasoning
• 2 teaspoons Grill Creations Citrus Grill seasoning
• 1 teaspoon Ground black pepper (not pictured)
• 1 1/2 tablespoons olive oil (not pictured)
• Cooking spray (not pictured)

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1. Preheat oven to 400 degrees. Wash chicken tenders.

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2. Toss tenders with Caldo de Pollo, Citrus Grill, and pepper. Grease baking dish with cooking spray. Place in baking dish. Drizzle with olive oil to keep them moist.

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3. Bake in oven for 20-25 minutes.

I love baking chicken because it comes out perfectly cooked with very little effort. Ovens do use a lot of energy though. You just can’t ever win in life.

Anddd there you have it. Some of my meals for the week. The potato recipe actually yields more potatoes than pictured, but I ate some before I put it in the tupperware because I was very hungry.

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The florescent lighting in my kitchen is really starting to annoy me because all these pictures turn out a lot uglier than they actually are. Grrr.

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Cook-It-Yourself Chinese – March 25

So I don’t ever weigh myself but I can tell I lost a LOT of weight in Miami. Probably from dancing all day long to the incredible music and only eating like once a day (didn’t really have time to eat because I was too busy running from set to set! If you’re an avid festival-goer you know what I’m talking about)! So I decided to go back to my Asian roots and attempt some recipes I’ve been meaning to try out for awhile, even though they are totally NOT healthy. I guess they’re healthier than they would be at a restaurant though, if that makes you feel any better.

Oyster and hoisin sauce stir fried broccoli and my first attempt at sweet and sour chicken:

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The oyster and hoisin sauce stir fried broccoli was my own concoction:

Ingredients:
• 1 1/2 pounds fresh broccoli
• 4 cups of water
• 3 cloves of garlic (minced)
• 3 tablespoons oyster sauce
• 2 tablespoons hoisin sauce
• 1 teaspoon ground black pepper
• 2 tablespoons canola oil

Cooking Instructions:
1. Wash broccoli and cut into florets
2. Boil in 4 cups of water until desired tenderness
3. Drain
4. Heat canola oil in saucepan and toss in garlic
5. Add broccoli florets
6. Coat broccoli with oyster sauce, hoisin sauce and ground pepper
7. Mix around until broccoli is evenly coated.

I got the sweet and sour chicken recipe from Made It. Ate It. Loved It.

Very simple recipe, but I will have to try to make mine look better next time. But OMG there is a TON of sugar in sweet and sour chicken. Probably can’t make this again haha. I get enough sugar from my candy addiction…

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Chick-Peas – Feb 4

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Grilled chicken seasoned with Mrs. Dash table blend

Ingredients:
• Chicken tenders
• Mrs. Dash Table Blend seasoning
• Olive oil

Cooking Instructions:
I followed cooking directions from a video my brother, Hanh Champion, posted here.

Sautéed peas and sweet onion

Ingredients:
• 1 bag frozen peas
• 1 sweet onion
• 2 teaspoons buttery spread (optional)
• 1 teaspoon garlic salt
• 1 teaspoon ground black pepper
• 1 tablespoon olive or canola oil

Cooking Instructions:
1. Heat oil in saucepan
2. Add frozen peas
3. Add butter
4. Add garlic salt and pepper
5. Mix until evenly coated
6. Reduce heat and cover for 5 minutes or so until peas are tender

Homemade Mashed Potatoes

Ingredients:
• Potatoes
• 1/2 to 1 cup of low fat milk
• Buttery spread (optional)
• Salt (optional)
• Pepper

Cooking Instructions:
1. Wash potatoes
2. Peel and cut potatoes in half
3. Boil potatoes for 15 minutes or until they are falling apart
4. Drain potatoes
5. Put potatoes back into pot on stove, turn stove on low
6. Mash potatoes while adding milk
7. Add butter, salt and pepper until desired taste achieved

I eat this meal a lot because peas are my favorite vegetable! They are high in carbs though so I’ll have to stop eating this soon because I don’t want to be round in Miami 😛

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