Tag Archives: Multiple Meals

Multiple Meals: Low Carb Chicken Pizza

23 Jan

Happy Monday! Did you see my post yesterday? I made Spicy Chicken Parm Sliders…. just for myself. The recipe is scaled for 12 sliders. Even if I wanted to, I don’t think I could eat 12 sliders.

So this morning I started to think of new things I can do with the main elements from yesterday’s recipe. Wanting something easy and low-key on a Monday night, I still want a meal that’s fun to eat.

Pasta would be an easy answer. I’m not going that route. My mind started to think about pizza… but I don’t have any dough to make the crust. Buuuut I do have some flour tortillas. Ding Ding Ding! I can make a low carb pizza by using the tortilla as the crust.

Tortilla size doesn’t matter. I’m using a smaller tortilla because I’m cooking for myself but you can grab a bigger tortilla if you’re sharing this meal with someone else. Or use the smaller tortillas and people can customize their pizza with their favorite toppings.

These are the ingredients you’ll need, you’ll notice they are the same ones from yesterday’s post:

  • Flour tortilla
  • Shredded chicken
  • Marinara sauce
  • Cheese
  • Basil

If you have some additional veggies, those would be good too. The main thing to remember is you don’t want to load down the tortilla with too many toppings. The tortilla needs to get crispy. I added some pepperoncinis to my pizza. I had them on hand from yesterday, plus I love the subtle spice and salty taste they give.

Turn your oven onto 415 degrees. Layer the ingredients onto the tortilla and bake for 12-15 minutes. When the edges of the tortilla are brown & crisp, your pizza is ready! I really like this meal because it gives into that pizza “fix.” Everyone has it, but it’s nice to eat something that’s really good and still healthy… instead of the calorie bomb you can get out at restaurant.

I’m planning on eating my pizza while watching some bad reality TV and sipping on some wine. How do you like to spend your Monday night?

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Multiple Meals Post: Colorful Asian Salad & Baked Dumplings

4 Jan

On Monday night for dinner, I wanted to kick off the week with a non-boring salad. I hate those sad diet salads. You know, the ones that have the everyday veggies and a light store-bought dressing. Yuck. I’ve learned you don’t need to eat that way in order to stay healthy.

I love Asian flavors. Ginger, cilantro, soy sauce – sign me up! I went to the store and bought cabbage, red peppers, apples, cilantro, onion, garlic, carrots, ginger & chicken. I knew this would make a great salad and I needed to come up with my own dressing. I believe most dressings should be made at home. They are so much better!!

When I got home, I knew I wanted to make a dressing based around soy sauce. Soy Sauce has such a potent flavor, a dressing needs some sweetness. Honey & Soy Sauce is such a great flavor combo.  My salad dressing was starting to come together.

Are you curious to see what this flavorful & bright salad looks like??

Anything this colorful & healthy will help you to eat better this year. My secret ingredient – Peanuts. It gave the salad such a fun crunch. I found myself going through the salad and trying to get them out. 🙂

Tip – If you want to eat this salad over multiple days, be sure to put lemon or lime juice on your apples to prevent them from browning.

Asian Slaw Salad — serves 6

Ingredients:

  • 4 cups (8 oz.) thinly sliced savoy cabbage
  • 2 cups (6 oz.) thinly sliced red cabbage
  • 2 medium carrots (4 oz.), shredded
  • 1 red pepper, diced
  • 1 large Granny Smith apple (8 oz.), unpeeled, cored, and cut into thin matchsticks
  • 3/4 tsp. kosher salt
  • 3 Tbs. low-sodium soy sauce
  • 2 Tbs. plus 2 tsp. lime juice
  • 2 Tbs. honey
  • 2 Tbs. canola oil
  • 2 lb. chicken tenders
  • 1 large red onion, thinly sliced (2 cups)
  • 1 pinch salt, optional
  • 1 Tbs. plus 2 tsp. minced fresh ginger
  • 1 large clove of garlic, minced
  • 1/2 cup roughly chopped cilantro leaves
  • 1/4 cup chopped roasted peanuts, optional (but I wouldn’t skip on this!!)

Directions:

1. Combine savoy cabbage, red cabbage, carrots, and apple in large heat-proof bowl. Sprinkle with kosher salt. Whisk together soy sauce, lime juice, 2 Tbs. water, and honey in small bowl.

2. Heat 2 Tbs. of oil in a skillet at medium heat. Salt & Pepper the chicken tenders and cook in the skillet. About 3 minutes per side, depending on how thick the tenders are. When done cooking, let them cool and dice up the meat. Add chicken to the bowl with the salad mixture.

3. Heat the other 2 Tbs. oil in a medium skillet over medium-high heat. Add onion and salt, and cook 7 to 8 minutes, or until onions are browned and bottom of pan has brown bits. Add ginger, and cook 30 seconds. Add soy sauce mixture to deglaze, and cook 15 to 25 seconds, using spatula or spoon to scrape up brown bits. Remove from heat, and spread onion mixture over cabbage mixture. Toss with tongs until slaw is well combined and cabbages begin to wilt. ( Tip – if you’re eating this salad over a few days, only add the dressing to the portion you’re going to eat at that time.)

4. Add 1/4 cup cilantro leaves, and toss to combine. Let stand 5 minutes, then serve garnished with remaining 1/4 cup cilantro and peanuts, if using.

This recipe makes A LOT of salad. Since I had some left over won tons from the Baked Southwestern Eggs Rolls, I wanted to use them before they went bad. On Tuesday night, I decided to put the won tons in a muffin tin and filled them with the salad. I made some additional salad dressing as a dipping sauce. Dumplings in 15 minutes at home, yes please!

If you want to eat this salad over multiple days, be sure to put lemon or lime juice on your apples to prevent them from browning.

Crispy Asian Slaw Dumplings with Honey & Ginger Soy Sauce

Ingredients:

  • Asian Slaw recipe, listed above
  • Honey Ginger Salad Dressing, listed above
  • Wonton/egg roll wrappers
  • Olive oil Spray

Directions:

1. Pre-heat the oven at 350 degrees. Spray muffin pan with olive oil spray. Put an egg roll wrapper in each tin you plan on using. Be sure to press the wrapper into the bottom of each tin.

2. Put 1/4 cup of the Asian Slaw into each egg roll wrapper (there should be a little salad dressing tossed into the salad.) Take the sides of each wrapper and fold it towards the center. Be sure to pinch the tops so the slaw is enclosed.

3. Spray the egg rolls again with olive oil spray. This will give the dumplings a nice brown color. Bake won tons for 15- 20 minutes. Serve with warm Honey Ginger Salad dressing.

Multiple Meals Post: What to do with leftover Southwestern Egg Roll Filling??

3 Jan

In my household, there are 2 of us… sometimes just 1 since my husband lives in a different state. Cooking for 1 or 2 people can leave a lot of leftover food. My husband can eat leftovers for days, same meal and all. I can’t do that. I need new meals, new flavors, new textures. I have an issue of getting bored with repetition, and meals are no different.

One concept on this blog I want to share is the idea of multiple meals. What can you do with the meal you had the night before and make it into a new exciting meal??

I really hate when you buy a product and you only need 2 tablespoons of it for a recipe, what are you supposed to do with the rest?

I plan on addressing both of those issues on this blog with new creative things you can do at home in your kitchen. So let’s get it started!!!

Yesterday I made a post about Baked Southwestern Egg Rolls. The recipe can make up to 24 rolls. I have NO business eating that many. Seriously, they are better for you than what you get at Chili’s, but come on. I don’t need to be starting off the new year with any additional pounds. So I used half of the recipe for eggs rolls.

This morning I was looking in my fridge looking for something to eat. I saw the container with the rest of the egg roll filling. It really was delicous. I could of put it on some chips and just eaten it that way. However, chips & dip for breakfast just wasn’t something I wanted to eat. (Atleast not today) Instead, I decided to use up some eggs I had in my fridge and make a Mexican Egg Scramble.

Be creative with your leftovers!

Wow oh wow! Combining the egg roll filing with a couple of eggs was amazing!! I think it was almost better as an egg scramble. I would definitely make this again!

Egg Scramble, Serves 2 people

Ingredients:

* 1 cup of the Baked Southwestern Egg Rolls filling

* 5 eggs, beaten

Directions:

Heat up a skillet and add a little olive oil to the pan. Place 1 cup of the egg roll filling in the skillet. Once you see the cheese starting to melt, add the eggs. Cook for 4 minutes, or until the eggs are no longer runny. (It’s you personal preference. I know some people enjoy a runny egg.) Serve right away and enjoy!