Gina Homolka's Blog, page 214
June 7, 2016
Slow Cooker Beef Meatballs with Broccoli Rabe
Oh my word, these meatballs are SO good!! I love the broccoli rabe classics – orecchiette with broccoli rabe and sausage, broccoli rabe pizza or simple sauteed with garlic and oil — but I also really love thinking out of the box to find new ways to eat it. The slightly bold, earthy flavor of broccoli rabe pairs perfectly with salty cheeses, so I knew they would be awesome in my Sunday meatballs, and I was right!
June 6, 2016
Spiralized Summer Roll Bowls with Hoisin Peanut Sauce
These quick and easy Spiralized Summer Roll Bowls with Hoisin Peanut Sauce made with spiralized carrots and cucumbers were inspired by my shrimp summer rolls. I wanted to take those yummy rolls (which can be a bit more time consuming) and turn them into a super-quick meal, less than 10 minutes!
Pictured above is the Inspiralizer, my current favorite spiralizer! The fresh mint and cilantro gives this tons of flavor, so don’t omit! If you can’t find carrots thick enough to spiralize (I usually get them at the farmers market or sold loose in the vegetable store) you can use pre-shredded instead. If your shrimp are raw, drop them in boiling water for 2 minutes.
Print Recipe
Spiralized Summer Roll Bowls with Hoisin Peanut Sauce
4 Smart Points
164 calories
Total:10 minutes
These quick Spiralized Summer Roll Bowls made with spiralized carrots and cucumbers were inspired by my shrimp summer rolls. I wanted to take those yummy rolls (which can be a bit more time consuming) and turn them into a super-quick meal, less than 10 minutes!
Ingredients:
For the Hoisin Peanut Sauce:
2 tbsp creamy peanut butter
2 teaspoons reduced-sodium soy sauce*
1 tablespoons hoisin sauce*
1 teaspoons sriracha
1/2 teaspoon grated ginger
4 tablespoons warm water, to thin
For the Bowls:
24 jumbo peeled and cooked shrimp
2 large English cucumbers
1 thick carrot (I used 8 oz)
1 cup shredded red cabbage
2 tbsp cilantro leaves
12 basil leaves
12 mint leaves
2 tbsp chopped peanuts
Directions:
Mix all the sauce ingredients in a small bowl and refrigerate until ready to use.
Spiralize the cucumbers and carrots, then cut into 6-inch lengths. Divide the cucumbers, carrot, red cabbage between 4 bowls. Top each with 6 shrimp, 2 tbsp peanut dressing, fresh herbs and chopped peanuts.
Nutrition Information
Yield: 4 Servings, Serving Size: 1 bowl
Amount Per Serving:
Smart Points: 4
Points +: 4
Calories: 164
Total Fat: 7g
Saturated Fat: g
Cholesterol: 65mg
Sodium: 382mg
Carbohydrates: 15g
Fiber: 4g
Sugar: 6g
Protein: 12g
June 4, 2016
Skinnytaste Dinner Plan (Week 31)
Skinnytaste Dinner Plan (Week 31). So while some are already of out school for the year, the final countdown is on for the rest of us! This week I have included a recipe from The Skinnytaste Cookbook, some lighter meals for those warm evenings, and an easy and flavorful salad! I hope you enjoy them all!
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 31)
Monday: Tricolor Summer Penne (from The Skinnytaste Cookbook)
Tuesday: Taco Stuffed Zucchini Boats
Wednesday: Summer Vegetables with Sausage and Potatoes
Thursday: Grilled Chicken with Spinach and Melted Mozzarella
Friday: Pizza night!
Saturday: Dinner out
Sunday: Grilled Rosemary Lamb Chops with Spiralized Greek Cucumber Salad with Lemon and Feta
June 2, 2016
Grilled Shrimp and Vegetable Bowl
Grilled shrimp, corn, peppers and zucchini topped with fresh avocado and lime juice – an easy light salad you’ll want to make all summer long.
If you were watching my Snapchat yesterday, you might recognize this salad I made for lunch. I cooked this on my outdoor grill, but this can also be made on an indoor grill pan. Served warm, I simply drizzle this with a little lime juice on top, but balsamic would also be a delicious alternative. It’s
Print Recipe
Grilled Shrimp and Vegetable Bowl
6 Smart Points
247 calories
Grilled shrimp, corn, peppers and zucchini topped with fresh avocado and lime juice – an easy light salad you'll want to make all summer long.
Ingredients:
32 (12 oz) large peeled and deveined shrimp
2 teaspoons olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon smoked paprika
1 teaspoon brown sugar
1 teaspoon kosher salt, divided
Freshly ground black pepper, to taste
Pinch cayenne pepper (or more, to taste)
Olive oil spray
1 (7 oz) zucchini, quartered lengthwise
1 medium red bell pepper, halved, seeds and membrane removed
4 small corn cobs, husks removed
4 ounces Hass avocado (1 small), diced
Juice from ½ a lime
Directions:
Gently pat shrimp dry with a paper towel and place them in a medium bowl. Add the olive oil and toss to evenly coat. Add the onion powder, garlic powder, smoked paprika, brown sugar, ½ teaspoon salt, pepper and cayenne. Toss again and carefully skewer shrimp onto pre-soaked wood or metal skewers. Set aside.
Lightly spray the bell pepper, zucchini and corn with olive oil spray and use your hands to evenly coat. Season with 1/4 tsp salt and pepper.
Over medium-high heat, grill the corn cobs, bell pepper halves and zucchini for 4 minutes. Using long metal tongs, carefully turn the corn cobs, peppers and zucchini then place the shrimp on the grill. Cook for an additional 4 minutes, flipping the shrimp after 2 minutes. Remove everything from the grill at the same time.
Place corn cobs on a cutting board and carefully cut off the kernels from the cob. Dice the peppers and zucchini. Place the kernels in a medium bowl with the peppers, zucchini, avocado and lime juice. Add ¼ teaspoon salt and pepper, to taste. Toss to evenly coat. Divide shrimp and salad among 4 plates and serve.
Nutrition Information
Yield: 4 Servings, Serving Size: 1 1/4 cups salad, 8 shrimp
Amount Per Serving:
Smart Points: 6
Points +: 6
Calories: 247
Total Fat: 20g
Saturated Fat: 1g
Cholesterol: 102mg
Sodium: 443mg
Carbohydrates: 26g
Fiber: 5.5g
Sugar: 7g
Protein: 20g
June 1, 2016
Grilled Rosemary Lamb Chops and #FreshCoastRetreat
We love lamb chops in my home, I make them at least once a month all year long both indoors (on a grill pan) or out! I prefer to buy lamb loin chops for weeknight meals because they are less expensive and have more meat. This has been my go-to recipe for lamb chops for years, which I recently enjoyed with friends at the Fresh Coast Retreat.
May 31, 2016
9 Helpful Tips To Avoid Weight Gain on a Cruise
My family and I just returned from a 10-day cruise aboard the new Carnival Vista which started in Barcelona and ended in Athens. What an incredible experience sailing and eating my way through the Mediterranean. Like most people, gaining weight on a cruise is incredibly easy. I put on 5 pounds during my first cruise a few years back and losing those pounds was a challenge so I made it my mission this time around not to repeat those mistakes and can happily report that my efforts were a success (I actually lost 1 pound!).
This doesn’t mean I sacrificed enjoying great meals and cocktails while on vacation, after all I was there to taste authentic European cuisine (yes, I ate mozzarella, gelato and pizza in Italy, wine and macarons in France, spinach pie in Greece, etc.) and have lots of fun. If avoiding the dreaded weight gain while cruising is a high priority for you I’ve created a few simple strategies to help you find balance as you navigate the abundant sea of buffets, restaurants and watering holes available during your cruise.
Photo Credit: Andy Newman
1. Balance is key.
There are certainly lots of temptation on a cruise – buffets, cocktails, dessert, pizza, cheeseburgers, ice cream, lava cake! But there are also tons of healthy options, so it’s about making the best choices and keeping your portions under control. The dining room on most cruise ships usually serves smaller portions, and may even offer a low calorie dessert option. Sharing dessert is also a great way to have a taste without overdoing it. The buffets also offer plenty of healthier options such as carving stations, salad bars, fresh fruit, oatmeal and omelet stations, whole grain breads, eggs, vegetables, soups and more. Load up on salads, veggies, soup and lean proteins. Don’t rush through your meals, relax you’re on vacation! If you eat at a moderate pace while enjoying the company you are with, before you know it you will be full and satisfied and wont be as tempted to go back for seconds.
2. Eat off the spa menu.
Rather than indulging in burgers and fries for lunch I opted for the salad bar. Many ships have a spa menu such as the Vista’s Serenity Salad Bar which had all the fixins such as a variety of fresh lettuce and herb options, quinoa, chia, veggies, etc. Yum!
3. Eat fresh local seafood.
Take advantage of the fresh fish and shellfish both on and off the ship whenever possible. This was easy to do on the Vista, in my travels in Greece at Rhodes and Crete, I ordered grilled octopus and grilled calamari at quaint restaurants. Back on board the ship, the dining room often offered a catch of the day from the Port of Call. Carnival’s Bonsai Restaurant has incredible sushi for a low price and new to the Vista, their Seafood Shack also offers the local catch of the day prepared fresh and served anywhere on board, anytime, any style, any sauce. My oldest daughter loves Bronzino so we ordered this earlier in the day (fresh from Naples) and it was prepared, grilled perfectly and conveniently sent to our dinner table.
4. Avoid the all-you-can-drink package and skip the sugary drinks.
Cocktails are calorie-ridden and they add up quick. When you purchase the drink package, the mentality is that you need to get your money’s worth and chances are you’ll order a drink even if you don’t want one. Many cocktails, especially the umbrella drinks are loaded with sugar, fruit juice, creams, etc. Instead opt for a wine with dinner, and if you really want a pina colada, treat it more like a dessert and stick to just one. For those who love carbonated sugary sodas my husband says the best kept secret is simple….”Get the seltzer with fresh lemon”! All the effervescent, bubbly goodness without all the sugar.
5. Pack your sneakers and your gym clothes.
Again, I do believe in balance so enjoying a cocktail or dessert with dinner isn’t the end of the world. Instead, hit the fitness center and work it out! Where else can you work out while enjoying those beautiful ocean views while sweating off those calories. Take advantage of the on-board gyms and fitness centers.
6. Use the track.
On most cruise ships you’ll find an outdoor track on the promenade deck where you can walk or jog laps. What can be better than a track with an ever changing ocean-view landscape! On the Carnival Vista, 7 laps around the track was equal to a mile.
7. Skip the elevator and take the stairs.
I did a ton of walking on the ship in order to get from my room to the pool, spa, dining, kids camp, shows, comedy clubs, the bars, etc. front to back, bottom to the top. Taking the stairs whenever possible is a great way to get to your destination while burning some calories along the way.
8. Track your steps and set a goal.
Using a Fitbit, pedometer or a phone app that tracks your steps (my iPhone comes with a free Health App that does this) set a goal for yourself and stick to it. Traveling through Europe I did a ton of walking (especially in Rome), so take advantage of excursions that allow you to get in some exercise enjoying your destination.
9. Burning calories while having fun aboard.
Photo Credit: Andy Newman
Ping pong, the sky course, the pool, sky ride, basketball, mini golf, the sport square – there’s so many ways to stay active while on board, take advantage of everything the ship has to offer and most of all don’t forget to have fun. Bon Voyage!
I hope you find these tips useful for your next cruise! Have you been on a cruise? Do you have additional tips you can share on how you navigate the seas while watching your waistline?
Photo Credit: Andy Newman
Disclosure: Carnival Cruise invited me as Press to experience their new ship, the Carnival Vista. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are always my own.
May 29, 2016
Skinnytaste Dinner Plan (Week 30)
Skinnytaste Dinner Plan (Week 30)… I am working hard to get back into my normal routine after an AMAZING trip to Europe on my Carnival Cruise but it is so hard after visiting so many beautiful countries! As soon as I returned, I was off again this weekend to shoot some videos with Delallo in Jeanette, PA which I will be sharing in the months to come.
Monday is Memorial Day and that means it is the unofficial start of summer!!!!! I am ready for some sun and sand! I know some schools are already out for the summer so the countdown really is on!
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 30)
Monday: Spicy Black Bean Burger with Chipotle Mayo with Quick Cabbage Slaw
Tuesday: Grilled Chicken with Black Bean Mango Salsa and Salad
Wednesday: Mediterranean Boneless Pork Chops
Thursday: Grilled Pesto Shrimp Skewers with House Salad
Friday: Dinner Out
Saturday: Dinner Out
Sunday: Balsamic Chicken with Roasted Vegetables
May 26, 2016
Shawarma-Spiced Grilled Chicken with Garlic Yogurt
An easy, grilled chicken version of the classic Turkish street food which is usually cooked on a rotating spit. It is perfect served over couscous with yogurt and cucumbers as I did here, or try it with rice pilaf, or on a pita. Other sides that would work are tomatoes, tahini, olives, feta, or hummus. Harissa would also work great to add some spice!
May 25, 2016
Skinnytaste Fast and Slow Cookbook: Cover Reveal
I’m over-the-moon excited to FINALLY share the cover design and concept for my second cookbook, Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes.
Since my first cookbook came out, I’ve gotten tons of requests for more slow cooker recipes and quick dishes that take 30 minutes or less from start to finish. I’ve been listening and wanted to fill Skinnytaste Fast and Slow with the easiest, tastiest, most convenient healthy recipes—ever. And that’s what I did! This book has a total of 140 nutritious, flavor-packed, figure-friendly recipes—60 for the slow cooker and 80 that cook in 30-minutes or less!—so you can get a great homemade meal on the table any night of the week.
Here’s a sample of what’s inside…
May 24, 2016
Turkey Stuffed Peppers
I love stuffed peppers stuffed with just about anything, but these turkey stuffed peppers filled with ground turkey and brown rice, seasoned with cumin and spices and topped with cheese are my favorite!
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