Gina Homolka's Blog, page 213
June 27, 2016
Protein Egg and Quinoa Salad Jars
A protein-packed meatless salad in a jar made with quinoa, lentils, grape tomatoes, arugula, avocado and hard boiled eggs are perfect to pack for work, the beach, picnics, or anywhere you need a portable lunch on-the-go!
June 26, 2016
Skinnytaste Dinner Plan (Week 34)
Skinnytaste Dinner Plan Week 34. I’m in Boston this weekend with some blogger friends, what a great city! Great people, great food and we are having perfect weather. Now it’s time to get ready for BBQ’s, beaches and fireworks!
Pictured above 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 34)
Monday: Mediterranean Quinoa Salad with grilled Romaine and pita
Tuesday: Grilled Steak Lettuce Tacos with Mexican Cauliflower Rice
Wednesday: Crock Pot Bolognese Sauce with whole wheat pasta
Thursday: Baked Eggplant Parmesan Boats with Sausage
Friday: Leftovers
Saturday: Dinner Out
Sunday: Party
June 23, 2016
Mexican Cauliflower “Rice”
This Mexican inspired dish of Cauliflower “Rice” uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice. You can season it many different ways, here I sauteed sauteed it with tomatoes, onions, jalapeno and spices which I served with yesterday’s Grilled Steak Lettuce Tacos.
June 22, 2016
Grilled Steak Lettuce Tacos
Grilled sirloin steak “flaco” tacos uses lettuce instead of tortillas! The steak is seasoned with cumin and spices, then grilled and sliced thin, along with guacamole and pico de gallo – low-carb and super delicious!
June 20, 2016
Grilled Romaine, Corn and Chicken Salad with Salsa Dressing
An EASY 15-minute dish you’ll want to make all summer long! Fresh heads of romaine lettuce are split down the middle, grilled until slightly charred and smoky, along with fresh corn and skinless chicken thighs, then topped with tomatoes, onions, avocado and a simple salsa vinaigrette.
June 19, 2016
Skinnytaste Dinner Plan (Week 33)
Now that the weather is hot here in NY, I’ve been using my grill just about every night. This week’s menu includes some easy summer favorites from my blog and one of my husband’s favorite summer salads exclusive from The Skinnytaste Cookbook. I’ve also included the easiest Slow Cooker Kalua Pork which everyone loves and makes enough to have leftovers for several meals.
Pictured above 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 33)
Monday: Tuscan Panzanella Salad with Grilled Garlic Bread (from The Skinnytaste Cookbook)
Tuesday: Blackened Fish Tacos with Cabbage Mango Slaw
Wednesday: Bangin’ Grilled Shrimp Skewers with Quick Cabbage Slaw
Thursday: Crock Pot Kalua Pork with Quick Cabbage Slaw
Friday: Leftovers over brown rice
Saturday: Dinner Out
Sunday: Grilled Pesto Chicken and Tomato Kebabs with salad
June 16, 2016
Zucchini Carpaccio
This light summer 5-ingredient zucchini salad is this perfect summer side dish. Shave the raw zucchini thin with a mandolin or even a potato peeler, season with salt and drizzle with lemon juice and olive oil. Let the zucchini marinade in the lemon juice for at least 10 minutes before topping with arugula and fresh shaved Parmesan. You can serve this as an appetizer, side dish or even as a light lunch for two.
June 15, 2016
Hummus Avocado Toast
This simple vegan hummus-avocado toast is perfect for breakfast or lunch! Multigrain toast topped with good-for-you toppings ready in under 5 minutes, what could be better!
June 14, 2016
Veggie Lasagna Zucchini Boats
Hollowed out zucchini boats stuffed with a veggie lasagna filling, all baked in the oven with melted cheese – YUM!
If you’ve been following me for a while, you probably know how much I love zucchini boats; I have a turkey taco version, an Italian turkey sausage boat, a chicken enchilada version, and a turkey santa-fe boat. But it’s actually been about two years since I created a new version so I though lasagna boats would make a great meatless option.
June 13, 2016
Lobster Cobb Salad
A classic Cobb salad with a light summer twist. If you live on the coast like me and have access to fresh lobster, this salad is a must! If you’re worried about cooking a live lobster, many seafood stores will steam it for you. Crab or shrimp would also make an excellent substitution.
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