Main Dish Recipes Archives | Page 6 of 13

Kale With Shrimp & Quinoa

October 20, 2015 by Kristin

Butter, garlic, lemon, crushed red pepper.. Insert any green and you’ve just stepped up your veggie game. Add a protein and a grain? And you’ve got yourself a go-to formula for a quick, veggie-filled dinner.

Kale is my favorite garlic/lemon/pepper green because it soaks up seasonings so well. And it’s one of the few foods you can eat an entire thing of and still feel good afterward.

And if you’re not in the mood for kale, shrimp, or quinoa, try combos such as broccoli, chicken, and brown rice or mushrooms, spinach, and pasta.

Array

{Grilled} Chicken Salad

October 13, 2015 by Kristin

For someone who’s spent a lot of years talking about how chicken is oh so boring, I’ve been really into chicken lately. Specifically pounding it with a meat tenderizer, generously seasoning it {with salt, pepper, and garlic powder}, and throwing it on an extra hot cast iron grill pan.

There’s just something about that sear that amps up the ordinary. And then I got to thinking.. If I already love ordinary chicken salad, would I love chicken salad made with grilled chicken even more?

The answer was yes. Grilling the chicken doesn’t change the flavor of the salad dramatically, but it does add enough smokiness to set it apart from traditional chicken salad. I also added a lot of stuff to my salad: grapes, nuts, celery, and onions. And just enough mayo to bind it all together.

Array

Homemade Lobster Roll

September 27, 2015 by Kristin

There’s a ninety percent chance that when I ask my roommate for a blog idea, he’s going to respond with lobster {or crab}. Ninety percent! You’d think at this point, I’d start answering my own question. But nope, I still ask. And every once in a while, when I’m making my more-than-weekly trip to the seafood department, I’ll spot lobster tails on sale and I’ll pick some up. Maybe this is all part of his master plan..

This time he went a mini step further and suggested crab dip. I couldn’t for the life of me justify making/eating crab dip on a weeknight. But what I could justify was a lobster roll, because.. I can always justify a lobster roll.

And there’s really nothing to a lobster roll. Lobster {obviously}, celery, parsley, mayo, salt, and pepper – mixed and stuffed in a toasted bun {I used Udi’s gluten-free buns}. A traditional lobster roll’s bun is slathered in butter and then toasted. But calories aside, I’m rarely a fan of greasy bread.

For an even lighter version, I’m certain lobster salad lettuce wraps would be out-of-this-world good!

Array

Gluten-Free Steak & Egg Quesadillas

September 3, 2015 by Kristin

When Mission Foods asked if I’d like to test out their gluten-free tortillas and create a recipe, I was pumped. I love quesadillas. Prior to blogging and social media, when there was no proof of meals enjoyed, more of my dinners were bean and cheese quesadillas than not. But as I got older, a combination of things happened {in addition to blogging} that changed how I ate. One of the more recent things is the ongoing back and forth between specialists to determine whether or not I have an autoimmune condition and their conflicting opinions regarding the affects of gluten on those who are in the increasingly popular autoimmune club. Without getting wayyy off track, I’ll leave it at.. I try to eat gluten-free as much as possible, but because I don’t have Celiac Disease, I’m not too hard on myself when life gets in the way.

Moving on back to quesadillas, I couldn’t bring myself to write a post about my beloved bean and cheese combo. And I tried mixing it up a little by adding shredded rotisserie chicken and some cumin and, although good, they just didn’t feel special enough to blog about. Then I thought about reuben quesadillas! And my roommate and officemate both made a “sick!” face. I’m still not convinced that a reuben quesadilla would be gross, but I decided it was best to move on {you should have seen their faces}.

Just as I was feeling completely out of ideas, I thought of steak and eggs with salsa verde and how I hadn’t seen that smushed between tortillas before – and that’s how this post was born. And the addition of caramelized onions, avocado, and fresh cilantro packed this quesadilla with enough nutrients and complexity to make them a meal.

I’m required to disclose a sponsored partnership between our site and Mission Foods. I have been compensated in exchange for this post in the form of payment, product or experiences.

Array

« Previous Page