Gina Homolka's Blog, page 192

Seared Tuna Salad with Wasabi Butter Sauce

This panko-and-sesame crusted seared tuna on a bed of arugula and spinach, all topped with a wasabi butter sauce, takes Japanese food to whole new level! Please welcome guest post and my dear friend, Heather K Jones.

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Summer Cavatelli with Corn, Tomatoes and Zucchini

This pasta dish just screams summer! A quick dish made with homemade Cavatelli pasta, (can be purchased fresh or frozen in any Italian specialty store) cherry tomatoes, zucchini, corn and marinara. Perfect to whip up on busy weeknights as this dish comes together in less than 20 minutes.

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Skinnytaste Dinner Plan (Week 84)

Skinnytaste Dinner Plan (Week 84). Yes, you NEED to try the zucchini rollatini if you haven’t already! Hope everyone has a great week!

Skinnytaste Dinner Plan (Week 84)

Monday: Zucchini Rollatini

Tuesday: Skinny Chicken Enchiladas with Mexican Cauliflower Rice

Wednesday: Leftovers

Thursday: Grilled Chicken and Zucchini Yakitori with brown rice

Friday: Grilled Salmon with Avocado Bruschetta

Saturday:  Dinner Out

Sunday: Orecchiette Pasta with Chicken Sausage and Broccoli

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Orecchiette Pasta with Chicken Sausage and Broccoli

Orecchiette Pasta with Chicken Sausage and Broccoli is one of my favorite weeknight pasta dishes, a real crowd-pleaser, and my husband even goes back for seconds. This is the only way I can get Madison to eat broccoli, I cook the pasta and broccoli at the same time all in the same pot, which creates a pesto-like broccoli sauce the kids can’t pick out (trust me, it’s so good!).



But what I really love about this dish is that it’s ready in less than 20 minutes, and makes enough for leftovers (an easy lunch for Madison which I pack in her thermos) I personally like to add some crushed red pepper flakes to my bowl, up to you!

I’m sharing this from the archives because I’m so excited to be teaming up with Whole Foods Market this month to share some of my favorite summer recipes using the best quality produce, meat and seafood. This week, 7/19 – 7/25/17 the In-House Chicken Sausage is on sale for $3.99 LB

What’s your go-to weeknight dinner the whole family enjoys?

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Zucchini Rollatini

Zucchini Rollatini is a delicious, cheesy, veggie-loaded dish! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.

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Grilled Salmon with Avocado Bruschetta

Grilled salmon is so easy to make with this foolproof method, you’ll be grilling it outdoors all summer long! Topped with this fresh avocado bruschetta, this dish just screams summer!

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Grilled Salmon Kebabs

These lovely grilled salmon and lemon kabobs are delicious and easy to make – with mega omegas in every bite! Seasoned with fresh herbs, lemon, and spices and grilled to perfection.

This was last night’s supper, it was a beautiful night and we ate outdoors, oh how I love summer! I served this with a great big garden salad and everyone loved them – including Madison which was a happy surprise for me.

I’m so excited to be teaming up with Whole Foods Market this month to share some of my favorite summer recipes using the best quality produce, meat and seafood for your summer grilling. I think it’s important to know where your food comes from, and at @wholefoods all of the seafood is sustainable and traceable to farm or fishery. This week fresh wild-caught Sockeye Salmon Fillet are on sale for $12.99/lb. 

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Skinnytaste Dinner Plan (Week 83)

Skinnytaste Dinner Plan (Week 83). This week I added Peruvian Lomo Saltado to the menu. Guys, if you haven’t tried this I highly recommend it! You can also make it with chicken in place of beef. It’s my anniversary this week, so Saturday we are going out for dinner the rest of the week I am keeping the meals pretty simple and of course, I am testing new recipes I will be sharing this week.

Pictured below is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We’re a family of four, so if a recipe serves more, it’s either packed up for everyone’s lunch or eaten the next day as leftovers. If you would like to see some of the previous week’s dinner plans, click here

Skinnytaste Dinner Plan (Week 83)

Monday: Eggplant Meatballs with whole wheat angel hair pasta

Tuesday: Shrimp Scampi Tacos with Caesar Salad Slaw

Wednesday: Lomo Saltado (Peruvian Beef Stir Fry)

Thursday: Honey Balsamic Grilled Chicken and Vegetables

Friday: Grilled Shrimp and Watermelon Chopped Salad

Saturday: Dinner Out

Sunday: Three Cheese Zucchini Stuffed Lasagna Rolls with salad

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Hampton’s Ahi Tuna Watermelon Salad and Our Hampton’s Weekend Recap

Juicy watermelon and soy-marinated Ahi tuna with cucumbers makes a delicious, light, summer appetizer or first course when you need a dish to impress!

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Lentil Bowls with Avocado, Eggs and Cholula

Lentils with hard boiled eggs, tomatoes, avocado, a squeeze of lime juice, cilantro and a few dashes of hot sauce is a really simple meatless lunch I like to make for myself anytime I have cooked lentils (or sometimes I buy them cooked).

It’s also an easy dish to meal prep, you can make the eggs and lentils ahead if you’re cooking them yourself, and add the avocado and tomatoes the day you plan to eat it.  If I buy my lentils precooked, they usually already come seasoned with salt, but if you make them yourself, be sure to add salt to them after. If you don’t like spicy food, you can skip the hot sauce, it will still be good!

Print Recipe

Lentil Bowls with Avocado, Eggs and Cholula




9 Smart Points



347 calories

Total Time: 30 minutes

Lentils with hard boiled eggs, tomatoes, avocado, a squeeze of lime juice, cilantro and a few dashes of hot sauce is a really simple meatless lunch I like to make for myself anytime I have cooked lentils (or sometimes I buy them cooked).


Ingredients:

1- 1/2 cups cooked lentils
squeeze of lime
kosher salt and black pepper, to taste
3 large hard boiled eggs, peeled
2 ounces sliced avocado
1/2 cup halved grape tomatoes
chopped cilantro
few dashes Cholula hot sauce


Directions:

Place 3/4 cup lentils in a bowl, squeeze a little lime juice, salt and pepper over the top to taste and top with 3 egg halves, 1 ounce avocado, cilantro and finish with more salt and pepper. Finish with hot sauce and enjoy!






Nutrition Information

Yield: 2 Servings, Serving Size: 1 bowl

Amount Per Serving:
Smart Points: 9
Points +: 9
Calories: 347
Total Fat: 13g
Saturated Fat: g
Cholesterol: 279mg
Sodium: 130mg
Carbohydrates: 35.5g
Fiber: 14g
Sugar: 4g
Protein: 24g