Mixing up the Meals
Don’t get distracted by the cookies! It’s time for healthy dinner ideas.
Please don’t get distracted by the cookies! Delicious as they may be. We are here to discuss healthy meals. And all of the ways these great dishes, which are pretty healthy, are so packed full of flavor you won’t notice you’re not having a burger and fries. Well, you might. And that’s OK. I’m not against burgers. Or fries. I love them equally. But I also love the awesome, healthier dinners we made this week.
Balance! The 2020 theme strikes again.
Let’s dig in!
Chicken Miso Meatballs
Recipe available through the NY Times Cooking app.
We made these meatballs for watching football, but their success lasted much longer than our Saturday night snacking. A scrumptious take on a classic chicken meatball, the white miso in the mixture made the flavor pop and had us going back for seconds, and thirds. Not to mention we had plenty of leftovers which I brought for multiple lunches.
The meatball flavor was savory and slightly mild, which made the two dipping sauces even more necessary. I love a good dipping-style dinner! Seriously, I’m always a fan of a meal that requires dipping something into a sauce. It’s fun! And it is a great way to introduce another level of flavor to the meal.
For this dish, we made two dipping sauces: one dumpling-style sauce featuring gluten free soy sauce (Tamari), chili garlic, and toasted sesame oil; the other a creamy aioli-style sauce with organic mayonnaise, sesame oil, and a tiny splash of Tamari. While similar ingredients were used in each sauce, they were distinctly different flavors. I couldn’t get enough of either one!
My passion for meatballs continues into 2020 and I firmly believe they are one of the best ways to enjoy a protein. Their versatility makes them an all-star; I love them for dinner, lunch, or even a brunch. And the flavor possibilities are endless. Winning all around.
Get it? Meatballs are round. ;)
Spicy White Bean Stew with Broccoli Rabe (Kale)
Recipe available through the NY Times Cooking app.
For a Sunday night that briefly felt uninspired, but deserved something delicious of course, we turned to stew! This dish was inexpensive, super flavorful, and easily adapted to whatever you have available. The only change we made to the recipe was swapping out broccoli rabe for kale; personal preference. Joyfully, this is a naturally gluten free meal!
The stew cooked quickly, made our apartment smell so, so good, and was the perfect complement to watching the Golden Globe Awards. I loved crumbling plenty of feta on top of my bowl, but if you skip the cheese, then it’s a dairy-free dish. Ta da!
With plenty of white beans and kale, this stew is equal parts filling as it is healthy. And while I’d consider, maybe, possibly adding chorizo next time for an extra flash of bold flavor, I do think this stew is super all on its own. :)
Sautéed Brussels Sprouts with Sausage and Pickled Red Onion
Recipe available through the NY Times Cooking app.
So you say you’re craving greens, but with a punch of power flavors? Look no further than this delicious bowl of Brussels, hot Italian sausage, and pickled red onion. So simple, so quick, so perfect for a low-carb, no dairy dinner that’s awesome on a busy weeknight.
We have been really leaning into the low-carb options and I admit that it’s feeling great. And the fact that most are non-dairy? I’m OK with that, too. Turns out less-frequent cheese won’t turn you into a monster. Good to know. ;)
What I enjoyed about this meal was that it was a complete dish, but also hinted at being a fabulous side dish if we were to have a dinner party. Or if we needed a bigger meal. It depends on the day! For this particular night, the quick turnaround time and savory spectacle was pretty perfect. I’d make this one again in an instant.
PS: I bet you could swap out the sausage for another protein, but I do think the meal benefits greatly from the punchy spice of the sausage.
Cauliflower Tacos with Cashew Crema
Recipe available via Bon Appétit. Find it here.
We brought back Taco Tuesday just in time to make these heavenly, meatless (and vegan) cauliflower tacos. You heard it here first, my friends: the meatless taco is not minor in flavor! In fact, it was ridiculously delicious! Everyone be surprised. Because I sure was.
I am never opposed to trying new versions of my favorite foods. I love tacos and cauliflower on their own, so bringing them together (an idea I didn’t consider) to create a meatless wonder taco really opened my eyes (and stomach) to a new flavor profile. However, I think that’s mostly due to the cashew crema and various garnishes. Key ingredients!
Cashew crema - a true delight. And the best mix of flavors to add a major moment for these tacos. The cauliflower was lightly seasoned with cumin, which was delicious after being roasted, but it really shined once paired with the crema. I’m pretty sure we will be making it for all sorts of other dishes. It was spicy and savory so I’d consider it an option for salads, a dipping sauce for meatballs (oh hi!), or a taco with meat. So many possibilities!
Besides the crema, I think the secret to a great meatless taco is the garnish. We added avocado, radish, lime, cilantro, and pickled onions to really round it out. Not to say the cauliflower and crema weren’t amazing on their own, but the tacos really came to life with all of the extras. Save this recipe; you’ll be sure to love it. And make it more than once.
Stir-Fried Sesame Shrimp and Spinach
Recipe available through the NY Times Cooking app.
For our final cooking night of the week, super-fast was a requirement after an excruciating long commute, long day, and workout. Never fear! Shrimp and spinach stir-fry are here. And they taste marvelous.
If anyone is wondering what a full pound of spinach looks like when cooked, then make this dinner. Yes, a full sixteen ounces of spinach went into the dish which sounded like a lot but it cooks down so much that it wasn’t actually an unreasonable amount. Spinach isn’t always exciting, but this recipe had us adding a hearty handful of sesame seeds which really spiced it up. Without being spicy.
We chose to use smaller shrimp for this meal because I thought they looked really cute. And I was right! There’s a time and place for giant shrimp, don’t get me wrong, but I’m leaning toward loving the little ones for these fast stir-fries. Their cook time is ridiculously quick and they’re still healthy because they are shrimp. Yay, protein from the sea!
I topped my plate with red pepper flakes to add some heat and I will admit to adding a little drizzle of Tamari. The meal on its own is delicious and mellow; add the extra flavors for a meal with a (quick) kick.
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As always, please let us know if you have any questions about our meals.
Enjoy!
