Healthy Recipe Ideas

[Needsdecaf]

Starting a thread because we're in a rut with healthy foods. We did really well a few years ago but fell into a rut eating meals that are lower in fat, higher in vegetables and protein. We've done pretty well in some areas, but backslid a bit in other areas. Especially need help with:

• More vegetables in the mains or as a prominent side. Getting tired of roasted broccoli / cauliflower / brussels. And frozen, bagged veggies suck.
• Getting more lean protein into the meals. Especially since we have such bad luck with chicken breasts. Even the bougie brands seem to be tough and / or woody.
• Stuff that can be done on weeknights. We are a busy family. We can all cook, which is good, but often all of us don't get home until meal time.

So post what ya got!

Thanks.

[chassis]

Two recipes.

1. Korčula Salad: this is a salad we had in Korčula, Croatia. The menu called it "couscous salad" and ironically couscous is a relatively minor ingredient. Super fresh, tasty and healthy.
2. Shakshuka: a classic Israeli veggie stew featuring eggplant and tomato sauce. Serve warm or at room temperature. Recipe is a widely available classic, this version is from Bruno Albouze.

Korčula Salad

Makes 3 entree-sized portions
1 bunch flat parsley, leaves picked and chopped
1/4 cantaloupe, cubed
1/4 red onion, sliced thinly
2oz feta, cubed or crumbled
1 can chickpeas, drained
1/8 cup roasted salted almonds, crushed
2 Roma tomatoes, diced
Cooked couscous, 1/2 cup dry equivalent
1 lemon, juiced
EVOO
salt
Black pepper
Pita bread or middle eastern flatbread

Add all ingredients to a large bowl. Add lemon juice and EVOO until evenly well moistened. Season with salt and pepper to taste.
Serve with pita or other middle eastern flatbread. Garnish with cumin, sumac, Kalamata olives and Pepperoncini.


Shakshuka

Veggie Mixture
100 g Chorizo*, diced (Optional)
30 g Olive oil
300 g Onion (1), chopped
30 g Garlic, minced
400 g Zucchini (3), chopped
300 g Eggplant, chopped
200 g Bell pepper, chopped
400 g Tomato sauce (crushed tomatoes)
5 g Paprika
2 g Cumin

Eggs
300 g Pasture raised eggs (6)

Directions
This veggie casserole with broken eggs is an easy and healthy dish that can served thorough the day. Called Shakshuka in Israel and other parts of the Middle East and North Africa. It appears to have found its origin in Tunisia. In the Mexican repertoire is known as huevos rotos. Interestingly enough, this vegetable dish has similarity to the French ratatouille as well.

Veggie Mixture
*Mexican chorizo seasoning is a good alternative to the chorizo, or paprika. In a hot frying pan, sweat the diced chorizo with olive oil for a couple of minutes on medium-high. Add onions, garlic, and thyme. Season with some salt and saute for 5-7 minutes on medium-high heat. Throw in zucchini along with bell pepper, and spices; cook for 5 minutes more. Add eggplants and cook for a few minutes on high heat then add the tomato sauce. Cover and cook on low for 12 min. Meanwhile, set oven to broil. Once cooked, remove the lid, and give a good stir. Readjust seasoning if needed. At this juncture, the mixture can be divided into individual portions, or make 2 separate dishes and crack 3 eggs in each.

Broiling
Pop in the oven under the broiler and cook for 3 1/2 minutes, or until the egg whites are cooked through but the yolks. Season eggs with a drizzle of olive oil, fleur de sel, cayenne and fresh basil. Bon appétit!

[M_Six]

We do Mie Goreng quite often. We skip the tomatoes because Wifey doesn't like them. We use very little sambal oelek because it's quite spicy. We add a healthy portion of scallions. And we do use some white pepper, but sparingly. This recipe has you adding it way too often. We also go lightly on the salt. And the bok choy is optional.

The key to this is prep. We use bagged cabbage (cole slaw) instead of a head of cabbage. Cut everything up before you start to cook the chicken and make sure you have the noodles ready. I usually start them before I start cutting stuff up. Once they're done boiling, you can strain them, put them back in the pot until needed, and add a teaspoon of olive oil to keep them from sticking together. The part about carmelizing the noodles is critical. It really adds to the flavor. If you prep everything, you can knock this out in about 20 minutes. We use a large, deep skillet instead of a wok.

Lots of fresh veggies in this and not the usual stuff. You can find the sweet soy sauce in most Asian markets.

https://cooking.nytimes.com/recipes/1026253-mie-goreng

PS: The "oyster sauce" is actually Thai Fish Sauce. This smells, well, fishy when you first add it, but the smell disappears and it does really add to the flavor.