Gina Homolka's Blog, page 197

Skinnytaste Dinner Plan (Week 72)

Skinnytaste Dinner Plan Week 72. Wow, it’s hard to believe I’ve been sharing these meal plans for 72 weeks! If you’re new here, 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 72)

Monday: Zucchini “Meatballs” with whole wheat spaghetti

Tuesday: Grilled Steak Lettuce Tacos and Mexican Cauliflower “Rice”

Wednesday: Mediterranean Boneless Pork Chops

Thursday: Arugula Salad with Crispy Proscuitto, Parmesan and Fried Eggs

Friday: Sheet Pan Teriyaki Salmon and Vegetables

Saturday: Dinner Out

Sunday: Grilled Pesto Chicken and Tomato Kebabs

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Pressure Cooker Split Pea Soup with Ham

Whenever I make a ham, I always save the ham bone for this delicious pressure cooker Split Pea Soup with Ham recipe.

I always made this on my stove top pressure cooker but tried it this week in my electric Instant Pot and it worked out great. When I want split pea soup in a hurry, my pressure cooker is my best friend! Here I chopped up some of my leftover ham and sauteed it as my garnish.

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Grilled Shrimp Salad with Orange, Endive, Baby Arugula and Radicchio

Grilled Shrimp Salad with Orange, Endive, Baby Arugula and Radicchio is the perfect light salad for Spring! This also happens to be Whole30, Dairy Free, Egg-Free and Gluten-Free.

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How to Make Perfect Eggs in the Instant Pot

Want to know how to make perfect eggs in the Instant Pot? This simple formula will give you perfect, easy-to-peel eggs either hard boiled or soft boiled.

A few ways to use those Instant Pot boiled eggs:

I always keep a batch of hard boiled eggs on hand in my refrigerator for breakfast on the go, add to salads, etc.
Have you tried a breakfast salad? I first had one a few years ago and think it’s genius. I prefer to make them with soft boiled eggs, but you can use whatever you like.
Make deviled eggs. Or for a twist on the classic, guacamole deviled eggs.
Make a healthier egg salad by swapping mayo for mashed avocado.
Top them on your avocado toast.
Use them to whip up a quick egg sandwich, this is my daughter Karina’s favorite egg sandwich.
Add them to mason jar salads for protein, this is one of my favorites.




Print Recipe

How to Make Perfect Eggs in the Instant Pot




2 Smart Points



78 calories

Total Time: under 15 minutes

Ingredients:

4 large eggs
1 cup water
rack that comes with the Instant Pot


Directions:

Place the rack in the bottom of the pot. Pour the water in the pot. Place the eggs on the rack.

For soft boiled:

High pressure on manual 3 minutes. Quick release placing a towel over the valve so steam doesn't get everywhere, then quickly run the eggs under cold water until cool enough to hold. Peel right away.

For hard boiled:

High pressure on manual 5 minutes. Natural release 5 minutes then use quick release placing a towel over the valve so steam doesn't get everywhere, then quickly run the eggs under cold water until cool enough to hold. Peel right away.






Nutrition Information

Yield: 4 eggs, Serving Size: 1 egg

Amount Per Serving:
Smart Points: 2
Points +:
Calories: 78
Total Fat: 5g
Saturated Fat: g
Cholesterol: 186mg
Sodium: 62mg
Carbohydrates: 0.5g
Fiber: 0g
Sugar: 0.5g
Protein: 6g

Skinnytaste Dinner Plan (Week 71)

Skinnytaste Dinner Plan (Week 71). Happy Easter! Hope you all have the best Sunday, it’s beautiful out today in New York! The Skinnytaste Fast and Slow Cookbook was nominated for the Books for Better Life Awards, which I am so thrilled and honored to be a part of. I’ll be attending the awards Monday night among so many talented authors.

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 71)

Monday: Cauliflower Fried “Rice” with Leftover Ham

Tuesday: Loaded “Nacho” Chicken Tostada

Wednesday: Skillet Chicken Cordon Bleu with roasted asparagus

Thursday:  Crock Pot Balsamic Pork Roast with Dina’s Tossed Mushrooms

Friday: Leftovers

Saturday: Dinner Out

Sunday: Grilled Salmon Kebabs with salad

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Cauliflower Fried “Rice” with Leftover Ham

Cauliflower Fried “Rice” with Leftover Ham is a great way to use up that leftover ham from the Holidays, made with riced cauliflower in place of rice to make it low-carb – delicious!

This couldn’t be easier, I made the cauliflower rice in my food processor but you can also use pre-cut. If you don’t have a leftover ham, you can use a ham steak. Enjoy!

Print Recipe

Cauliflower Fried "Rice" with Leftover Ham




5 Smart Points



243 calories

Total Time: 30 minutes

Cauliflower Fried "Rice" with Leftover Ham is a great way to use up that leftover ham from the Holidays, made with riced cauliflower in place of rice to make it low-carb – delicious!


Ingredients:

10 ounces leftover ham, diced
1 medium head (about 24 oz) cauliflower
1 tbsp sesame oil
2 large eggs, beaten
cooking spray
1/2 small onion, diced fine
1/2 cup frozen peas and carrots
2 garlic cloves, minced
5 scallions, whites and greens separated, sliced on angle
3 tbsp soy sauce, or more to taste (use Tamari for Gluten Free)


Directions:

Remove the core of the cauliflower and coarsely chop into florets, then place in small batches about 1/4 of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
Heat a large saute pan or nonstick wok over medium heat and spray with oil. Add the ham and cook until the edges are slightly browned and crips, 3 to 4 minutes. Set aside.
Spray again, add the eggs and cook, turning a few times until set; set aside.
Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft. Raise the heat to high.
Add the cauliflower to the saute pan, mix and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add soy sauce and egg and ham, cook 1 minute then remove from heat and mix in scallion greens.






Nutrition Information

Yield: 4 servings, Serving Size: 1 1/2 cups

Amount Per Serving:
Smart Points: 5
Points +: 7
Calories: 243
Total Fat: 12g
Saturated Fat: 2.5g
Cholesterol: 139mg
Sodium: 1212mg
Carbohydrates: 21g
Fiber: 5.5g
Sugar: 6.5g
Protein: 20.5g

Skillet Chicken and Broccoli Veggie Tot Pie

Skillet Chicken and Broccoli Veggie Tot Pie is the ultimate fast and easy, family-friendly, one-pan comfort dish! Made in a skillet with chicken breast, celery, carrots, and broccoli, then finished in the oven with broccoli and cheese veggie tots. Similar to a chicken pot pie or shepherds pie, but with veggie tots in place of crust or mashed potatoes.

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Apricot-Rum Glazed Spiral Ham

Apricot-Rum Glazed Spiral Ham is perfect for the Holidays, and easy since the ham is already cooked you’re basically just heating it up and adding your own glaze.

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Skinnytaste Dinner Plan (Week 70)

Happy Spring my friends! It’s been a crazy busy week, I was at the Indulge Conference in Austin, TX  and stayed at the Four Seasons. We ate breakfast there every morning, I had my first sweet, juicy Texas grapefruit!

When I wasn’t at the conference, the only thing on the agenda was to eat in as many great restaurants as we could in the short trip there. The first place on the list, of course was Torchy’s Tacos – a must for tacos and they have the BEST queso! I need to go back to try everything on the menu. A few other great restaurants that are a must if you visit: La Condesa and Elizabeth Street Cafe. Such a great city, and so many more places I want to try.

Back to meal planning. 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. Have a great week!

Skinnytaste Dinner Plan (Week 70)

Monday:  Cream of Asparagus Soup with grilled cheese.

Tuesday: Blackened Fish Tacos with Cabbage Mango Slaw

Wednesday: Oven “Fried” Breaded Pork Chops with Broccoli and Orzo

Thursday: Braised Cubed Steak with Peppers and Olives (Instant Pot, Slow Cooker and Stove-Top) with brown rice

Friday: Spicy California Shrimp Stack

Saturday: Dinner Out

Sunday: Roasted Boneless Leg of Lamb with roasted asparagus

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Asparagus and Caramelized Onion Tartlets

Asparagus and Caramelized Onion Tartlets make a tasty appetizer for Easter! These bite-sized asparagus tartlets are SO so good, made with a combination of caramelized onion, cheese and asparagus, they are ridiculously easy to make thanks to the mini phyllo pastry shells. You can prep everything ahead and assemble, then bake it in the oven just before ready to serve.

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