Who says you can’t whip up a delectable gourmet dinner for yourself? A solo supper can be so much more than cold leftover rotisserie chicken or a trip to the drive-through. I often crave pasta and cheese in all its glorious forms, but when I want to enjoy it with less guilt, I opt for lightening up a few of the usual ingredients, like using low-fat milk and stock instead of heavy cream or cream cheese, and reducing the amount of butter with olive oil. Trust me, this lighter version leaves nothing to be desired.
“Skinny” Mushroom Alfredo for One
I don’t know about you, but vegetarian chili usually leaves me wanting more—but not with this recipe. Sweet potato takes the place of a meat because it’s hearty and filling. For that perfect balance of sweet and spicy, throw in smoked paprika, cayenne, and chili powder. Topped with the easiest cornbread croutons you’ll ever make, and you’ve got a delicious vegan chili ready in under a half-hour.
Sweet and Smokey Sweet Potato Black Bean Chili With Cornbread Croutons
The dish may sound complicated for your average weeknight dinner, but it’s not. By doctoring up a few ready-to-go ingredients, like frozen corn and microwave potatoes, we’re skipping some of the hard work but not sacrificing flavor. So let’s get to work and get a delicious, healthful meal on the table in under 30 minutes!
Spicy Flounder With Chipotle-Lime Butter
With that New Year’s diet guilt creeping up again, it’s time to stock the fridge with super foods and lean protein. After indulging in every sugar-coated carb in sight for the holidays, January 1 is a sobering day for your waistline. But you don’t have to deprive yourself of a good meal to get back on track with your diet. Try this recipe that will fill you up and warm you up! Full disclosure: I’ve never been a huge kale fan, but I’m addicted to it after preparing it in my new air-fryer. In this recipe, the kale adds a crispy, salty crunch to this hearty soup.
Veggie Minestrone with Crispy Kale Continue reading
This dish is great for entertaining or as a single-serving supper. The garlic in the hummus, the brininess of the Kalamata olives, the saltiness of the feta—I love working with these classic Greek flavors because each one packs a huge punch and work well together in each bite. Plus, they’re so easy to mix and match depending on what you like. That’s also why I didn’t bother listing exact amounts for most of the toppings in the ingredients list—you can add as much or as little as you like!
Greek Nachos with Homemade Garlic Hummus Continue reading
I recently signed up for one of those grocery subscription boxes—you know, the service that mails you perfectly portioned ingredients and the recipes to cook 3 meals per week. It’s a luxury for sure when one plastic-wrapped garlic clove and the smallest bottle of olive oil you’ve ever seen arrive on your doorstep every week. I justified the cost of the service as a trial to be inspired by ingredients and dishes I wouldn’t otherwise spend money on at the grocery store or at a restaurant to try. I opted into the vegetarian subscription service—not because I’m vegetarian—but because I entertain a few vegetarian friends, and in my own attempt to eat a little less meat, I wanted to explore some heartier, non-meat sources of protein. It’s been a few months now, and so far, so good! I’ve discovered I actually like mushrooms and tofu (gasp!), and there are a TON of high-protein grains I never knew about, which is a huge relief for my pasta addiction, like bulgar, red quinoa, and fregula sarda (see below). However, I usually deviate from the recipes that the service provides and make my own creations, often adding other ingredients I already have on hand and subtracting some of the ingredients that don’t fit with the flavors I’m going for. So last week, I ended up with a few odds and ends that haven’t made it into any of my dishes. Wondering what to do with these mismatched ingredients, it dawned on me: wait, this looks familiar… it’s Chopped! This long-winded story was my way of sharing the inspiration behind this “whatever’s on hand” dish that turned out surprisingly wonderful! Nutty pasta, earthy mushrooms, both buttery and crispy beans, and a touch of lemon juice and grated cheese bring it all together into a light dinner or a savory side dish. I hope this recipe inspires you to star in your own personal episode of Chopped!
Fregula Sarda with Mushrooms and Butter Beans
For me, spaghetti and meatballs is one of those classic comfort dishes that mom used to make every Sunday with the whole family. Anyone else get those nostalgia cravings? For this recipe, I was inspired by my mom’s classic meatballs and put a few twists on her marinara sauce: the addition of base veggies and a little heat really takes this marinara to a new level of deliciousness. Enjoy!
Fall-Apart Beef Meatballs With Spicy Marinara Sauce