Category Archives: Dinner

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My one-two-punch combo to combat the seasonal cold!

My one-two-punch combo to combat the seasonal cold!

This post is sponsored by Albertson’s, my one stop-shop to skip the seasonal cold! Fall is here and the holidays are on the way. With them come the chill of brisk air and an increase in […]

The post My one-two-punch combo to combat the seasonal cold! appeared first on Eat. Drink & be Skinny!.

This post is sponsored by Albertson’s, my one stop-shop to skip the seasonal cold! Fall is here and the holidays are on the way. With them come the chill of brisk air and an increase in […]

The post My one-two-punch combo to combat the seasonal cold! appeared first on Eat. Drink & be Skinny!.

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Delicious (and healthy) Tuna Nicoise Salad Recipe Featuring Blue Harbor

Delicious (and healthy) Tuna Nicoise Salad Recipe Featuring Blue Harbor

This is a sponsored post on behalf of Blue Harbor Fish Co. Even so, all opinion are my own, and I only share my favorite products with you! Owning a meal prep company is such a […]

The post Delicious (and healthy) Tuna Nicoise Salad Recipe Featuring Blue Harbor appeared first on Eat. Drink & be Skinny!.

This is a sponsored post on behalf of Blue Harbor Fish Co. Even so, all opinion are my own, and I only share my favorite products with you! Owning a meal prep company is such a […]

The post Delicious (and healthy) Tuna Nicoise Salad Recipe Featuring Blue Harbor appeared first on Eat. Drink & be Skinny!.

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Vegetable Soup

Vegetable Soup

It’s that time of year again where all I want to eat is warm, comfort food.  This soup is super easy to make and really hits the spot on those colder Autumn and Winter nights.
Ingredients
  • 1/2 large onion, chopped
  • 2 cups cauliflower
  • 1 cup brocolli
  • 3 medium carrots, sliced
  • 2 stalks celery, diced
  • 1 small zucchini, sliced and then quartered
  • 227g mushrooms, sliced
  • 350g potato,chopped (roughly 2 medium potatoes)
  • 540ml diced tomatoes
  • 4 vegetable bouillon cubes
  • 8 cups of water (more if vegetables aren’t covered)
  • 1/8 teaspoon chili flakes (optional)
  • Salt and Pepper to taste
Directions
  • Chop up all the vegetables, throw them in a large pot along with the diced tomatoes, water, vegetable bouillon, water, chili flakes, salt and pepper.
  • Bring to a boil then lower to medium heat and let simmer for about 20-30 minutes or until the carrots and potatoes are cooked.

Makes 12 servings (1cup per serving) at 1 SmartPoints
It’s that time of year again where all I want to eat is warm, comfort food.  This soup is super easy to make and really hits the spot on those colder Autumn and Winter nights.
Ingredients
  • 1/2 large onion, chopped
  • 2 cups cauliflower
  • 1 cup brocolli
  • 3 medium carrots, sliced
  • 2 stalks celery, diced
  • 1 small zucchini, sliced and then quartered
  • 227g mushrooms, sliced
  • 350g potato,chopped (roughly 2 medium potatoes)
  • 540ml diced tomatoes
  • 4 vegetable bouillon cubes
  • 8 cups of water (more if vegetables aren’t covered)
  • 1/8 teaspoon chili flakes (optional)
  • Salt and Pepper to taste
Directions
  • Chop up all the vegetables, throw them in a large pot along with the diced tomatoes, water, vegetable bouillon, water, chili flakes, salt and pepper.
  • Bring to a boil then lower to medium heat and let simmer for about 20-30 minutes or until the carrots and potatoes are cooked.

Makes 12 servings (1cup per serving) at 1 SmartPoints

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Quinoa and Lentil Chili

Quinoa and Lentil Chili

When someone mentions Autumn the first thing that pops in my head is chili.  This one pot, quick and easy chili will hopefully become a staple in your house.  It’s great on it’s own, paired with some crusty bread or even used as a topping for hot dogs.
Ingredients
  • 540ml canned red kidney beans
  • 540ml diced tomatos (I use Alymer’s Accents with chili seasoning)
  • 2 – 398ml canned baked beans in tomato sauce
  • 540ml canned lentils
  • 798ml crushed tomatoes
  • 227g mushrooms, sliced
  • 1 green pepper, diced
  • 1 zucchini, sliced then quartered
  • 1 medium onion, diced
  • 2 cloves garlic,minced
  • 2 cups cooked quinoa
  • 2 tablespoons chili powder
  • 1/8 teaspoon chili flakes
  • Salt and Pepper to taste

Directions
  • Saute the onion, mushrooms, pepper, zucchini, and garlic in a splash of water until softened.  Add a pinch of salt and pepper.
  • Pour in all the canned ingredients, quinoa, and spices.  Stir util combined and then simmer on medium/low for up to 30 minutes make sure to stir occasionally.  The longer the chili simmers the better I think it tastes.

Makes 14 servings (1 cup per serving) at 4 SmartPoints.  I almost always have 2 servings at time, still low in points and super filling.
When someone mentions Autumn the first thing that pops in my head is chili.  This one pot, quick and easy chili will hopefully become a staple in your house.  It’s great on it’s own, paired with some crusty bread or even used as a topping for hot dogs.
Ingredients
  • 540ml canned red kidney beans
  • 540ml diced tomatos (I use Alymer’s Accents with chili seasoning)
  • 2 – 398ml canned baked beans in tomato sauce
  • 540ml canned lentils
  • 798ml crushed tomatoes
  • 227g mushrooms, sliced
  • 1 green pepper, diced
  • 1 zucchini, sliced then quartered
  • 1 medium onion, diced
  • 2 cloves garlic,minced
  • 2 cups cooked quinoa
  • 2 tablespoons chili powder
  • 1/8 teaspoon chili flakes
  • Salt and Pepper to taste

Directions
  • Saute the onion, mushrooms, pepper, zucchini, and garlic in a splash of water until softened.  Add a pinch of salt and pepper.
  • Pour in all the canned ingredients, quinoa, and spices.  Stir util combined and then simmer on medium/low for up to 30 minutes make sure to stir occasionally.  The longer the chili simmers the better I think it tastes.

Makes 14 servings (1 cup per serving) at 4 SmartPoints.  I almost always have 2 servings at time, still low in points and super filling.

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Deconstructed Stuffed Peppers

Deconstructed Stuffed Peppers

I don’t know about you but I like when a meal comes together fast, is super easy to make and is of course delicious!!  This meal just happens to be one of those meals and is a staple in my home.

Ingredients

  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 cup uncooked quinoa
  • 1 cup vegetable broth
  • 1 can (540ml) diced tomatoes
  • 1 can (540ml) black beans, drained and rinsed
  • 1cup corn
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 lime, juiced
  • 5 sweet peppers, I like using a variety of colours but you use what you like
  • salt and pepper to taste

Directions

  • Preheat the oven to 400F, cut up peppers into quarters and place in a baking dish covered with tin foil. Once the oven is heated put the peppers in for about 30 minutes or until cooked to your liking.
  • Over medium heat cook garlic and jalapeno for a minute or so in a little splash of water
  • Add in the quinoa ,broth, diced tomatoes, black beans, corn, chili powder, cumin, salt and pepper to taste.  Stir everything together and then bring to a boil.  Once at a boil reduce to a simmer for 20 minutes or until the quinoa is cooked.
  • Squeeze in the lime juice and serve.

Makes 5 servings (1 cup of quinoa mixutre and 1 pepper) at 7 SmartPoints or Simply Filling

Topping ideas: avocado, cilantro, salsa

I don’t know about you but I like when a meal comes together fast, is super easy to make and is of course delicious!!  This meal just happens to be one of those meals and is a staple in my home.

Ingredients

  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 cup uncooked quinoa
  • 1 cup vegetable broth
  • 1 can (540ml) diced tomatoes
  • 1 can (540ml) black beans, drained and rinsed
  • 1cup corn
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 lime, juiced
  • 5 sweet peppers, I like using a variety of colours but you use what you like
  • salt and pepper to taste

Directions

  • Preheat the oven to 400F, cut up peppers into quarters and place in a baking dish covered with tin foil. Once the oven is heated put the peppers in for about 30 minutes or until cooked to your liking.
  • Over medium heat cook garlic and jalapeno for a minute or so in a little splash of water
  • Add in the quinoa ,broth, diced tomatoes, black beans, corn, chili powder, cumin, salt and pepper to taste.  Stir everything together and then bring to a boil.  Once at a boil reduce to a simmer for 20 minutes or until the quinoa is cooked.
  • Squeeze in the lime juice and serve.

Makes 5 servings (1 cup of quinoa mixutre and 1 pepper) at 7 SmartPoints or Simply Filling

Topping ideas: avocado, cilantro, salsa

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