Gina Homolka's Blog, page 198

Asparagus Egg and Bacon Salad with Dijon Vinaigrette

Asparagus Egg and Bacon Salad with Dijon Vinaigrette is the perfect easy Spring salad made with just a few simple ingredients – asparagus, hard boiled egg and bacon tossed with a Dijon vinaigrette.

This is one of my go-to salads this time of year. Asparagus and eggs are a match made in heaven, but not just for breakfast, it’s great for lunch too! I always keep hard boiled eggs on hand in my fridge to use throughout the week, therefore this salad came together in less than 10 minutes.

A few more reasons to love this salad:

It’s perfect to pack for lunch on the go
Can easily be made a head for meal prep, you can keep it refrigerated 4 to 5 days.
Multiply the recipe to bring it to a potluck
Eating seasonal means it’s inexpensive to make
Perfect for low-carb diets, gluten-free and Paleo diets

(more…)

Cajun Shrimp in Foil

This dish is so easy to make, anyone can do it! Spicy shrimp seasoned with Cajun spices, Andouille sausage, and rainbow colored vegetables are baked together in foil pouches. They are fast and easy to make, and can be made ahead and kept in your freezer. When you’re ready to cook them, just pop them in the oven – perfect for busy weeknights!

(more…)

Shoyu Ahi Poke

I’m obsessed with everything tuna, which is why I love poke – the traditional Hawaiian dish of raw fish seasoned with soy sauce and sesame oil. You don’t have to wait for your next vacation to Hawaii, you can make it yourself, it’s easy to do! What matters most is the quality of the fish.

(more…)

Skillet Cauliflower “Arroz” Con Pollo

Spanish chicken and rice, a dish I grew up eating, is pure comfort food to me. This low-carb version swaps the rice for veggies, which means larger portions with 85% less calories than rice!

(more…)

Chicken Soup with Spinach and Whole Wheat Acini di Pepe

When it’s chicken and noodle soup my family craves, we love this easy homemade chicken soup, loaded with chicken, veggies and our favorite pasta shape – Acini di Pepe. This is pure comfort food, and leftovers taste even better the next day.

(more…)

Skinnytaste Dinner Plan (Week 68)

This week, I am hoping the weather gets warmer so I can start grilling!  Enchiladas are also on the menu, they make enough for leftovers so we’ll have them twice this week with some cauliflower rice and salad. I’m also excited to do my first cooking demo/book signing April 1 at 1pm at Macy’s Herald Square, you can find out more details here.

 

Skinnytaste Dinner Plan (Week 68)

Monday: Breakfast for dinner! Sheet Pan Home Fries with sunny side eggs

Tuesday: Chicken and White Bean Enchiladas With Creamy Salsa Verde

Wednesday: Leftovers

Thursday: Grilled Flank Steak with Tomatoes, Red Onion and Balsamic

Friday: Sheet Pan Shrimp with Broccolini and Tomatoes

Saturday: Demo at Macy’s Herald Square, Dinner Out

Sunday: Turkey Sante Fe Zucchini Boats

(more…)

Sheet Pan Shrimp with Broccolini and Tomatoes

One of my favorite ways to make shrimp is roasted in the oven, it comes out tender and flavorful every time! I added some of our favorite vegetables to make it a ONE-pan meal, and we loved it! A quick and EASY low-carb dish with tons of flavor, ready in under 3o minutes start to finish.

(more…)

Instant Pot Rock Creek Ranch Black Beans

These simple and tasty black beans, flavored with bacon, onion, garlic, poblano and lots of spices, have smoky yet mild taste that pair well with lots of dishes.

(more…)

Chicken and White Bean Enchiladas with Creamy Salsa Verde

White beans, shredded chicken, green chiles, sour cream and cheese – need I say more?

These have just the right amount of kick to them and hit the spot if you’re craving Mexican food. They are large filling (one enchilada is a perfect serving size) and go great with Mexican brown rice (or Mexican Cauliflower Rice for low-carb). The easiest way for me to make shredded chicken is in my crock pot. I let it cook all day while I’m away, then I come home and shred it and freeze the broth for other recipes. You can also use leftover rotisserie chicken.

(more…)

Skinnytaste Dinner Plan (Week 67)

Hope everyone had a great week! I got some exciting news this week, the Skinnytaste Fast and Slow Cookbook was nominated for a James Beard Award in the category of Book/Health. This was so unexpected, I’m so humbled and grateful! Heather Christo and Ellie Krieger were also nominated, and since I love Heather’s recipe for Rosemary Chicken Salad with Avocado and Bacon I’ve added that to this week’s meal plan along with a few favorites.

 

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 67)

Monday: Baby Pasta Shells with Asparagus and Marinara Sauce

Tuesday: Thai Chicken Peanut Lettuce Tacos

Wednesday: Rosemary Chicken Salad with Avocado and Bacon

Thursday: Sheet Pan Teriyaki Salmon and Vegetables

Friday: Shrimp Cakes

Saturday: Dinner Out

Sunday: Skinny Italian Spinach Meatballs with pasta and salad

(more…)