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Gina Homolka's Blog, page 215
May 16, 2016
Skinnytaste Dinner Plan (Week 29)
Skinnytaste Dinner Plan Week 29. With warmer weather coming, that could only mean one thing…..the countdown to summer has begun! Time to clean up that grill and prepare some lighter evening meals! I’m heading to Europe next week, but I didn’t want to leave you without a meal plan so I asked for suggestions and created this just for you!
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 29)
Monday: The Best Grilled Portobello Mushroom Burgers
Tuesday: Turkey Taco Lettuce Wraps
Wednesday: Turkey Stuffed Peppers with brown rice and salad
Thursday: Leftovers
Friday: Garlicky Shrimp Stir-fry with Shiitakes and Bok Choy with brown rice
Saturday: Night out!
Sunday: Asian Peanut noodles with Chicken- Lightened up
May 12, 2016
Gochujang-Glazed Salmon
This quick and easy Korean-inspired salmon dish is cooked in the broiler, perfect for weeknight cooking because it takes less than 10 minutes to cook. The glaze is so tasty it would be great with other types of fish as well.
Salmon is one of my favorite fish, it’s super healthy and loaded with omegas. My kids also share my love of salmon, but if salmon isn’t your thing this would also be great with black cod or Chilean sea bass.
Have I mention I’m obsessed with Korean food? Yes, I think I did way back when I posted these Korean Beef Bowls and this Korean Grilled Chicken Breast recipe. So I was really excited when I got my hands on the cookbook, Korean Food Made Simple by Judy Joo which is where I got this recipe.
One essential ingredient you will need is Gochujang Sauce. It’s a Korean condiment that’s a little spicy and sweet, and has very distinct flavor only found in Korean cuisine. It also comes in a paste which requires you to thin it down. I use Annie Chun’s Gochujang Sauce since it’s available in my local supermarket and it’s ready-to-use, or buy it on Amazon.
The recipe for this is simple – make the glaze, broil the fish 2 minutes, brush the fish with glaze then broil an additional 3 to 5 minutes. Doesn’t get easier than that!
Print Recipe
Gochujang-Glazed Salmon
5 Smart Points
197 calories
Total:10 minutes
This quick and easy Korean-inspired salmon dish is cooked in the broiler, perfect for weeknight cooking because it takes less than 10 minutes to cook. The glaze is so tasty it would be great with other types of fish as well.
Ingredients:
For the Gochujang Glaze:
1 tbsp gochujang
2 tsp mirin
2 tsp soy sauce
2 tsp sugar
1/2 tsp toasted sesame oil
1 small cloves garlic, minced
1/2 tsp fresh ginger
For serving:
scallions, sliced thin on an angle
black sesame seeds
Directions:
Combine glaze ingredients together in a small bowl.
Preheat the broiler on high and position the rack 4 to 5 inches from the heat. Line the broiler pan with foil and spray lightly with oil.
Put the salmon on the prepared sheet and season with salt. Broil 2 minutes.
Brush the salmon with glaze and broil until desired doneness, 3 to 5 minutes depending on the thickness. Transfer to a platter and top with sesame seeds and scallions. Serve with rice if desired.
Nutrition Information
Yield: 1 piece, Serving Size: 1 fillet
Amount Per Serving:
Smart Points: 5
Points +: 5
Calories: 197
Total Fat: 8g
Saturated Fat: 1g
Cholesterol: 62mg
Sodium: 269mg
Carbohydrates: 7g
Fiber: 0g
Sugar: 5g
Protein: 23g
Adapted Slightly from the cookbook Korean Food Made Simple.
May 11, 2016
Garlicky Shrimp Stir-fry with Shiitakes and Bok Choy
If you’re looking for a quick weeknight meal that’s both light in calories and easy to make, this is your dish! It’s also naturally gluten-free and perfect for Whole30 or Paleo diets since this stir-fry recipe has no soy-sauce.
May 10, 2016
Shredded Raw Brussels Sprout Salad with Bacon and Avocado
This shredded raw brussels sprout salad can be eaten as a main or a side dish. Because raw brussels stand up so well to dressing, it’s also great to make ahead – just add the avocado right before serving.
May 7, 2016
Skinnytaste Dinner Plan (Week 28)
Skinnytaste Dinner Plan Week 28. I hope all the mom’s out there have a GREAT Mother’s Day! I don’t know about you but I am ready for spring! On the rotation this week is Cheeseburger Casserole, definitely a fan favorite and kid approved!
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 28
Monday: Crock Pot Creamy Tomato Soup
Tuesday: Baked Chicken Milanese With Arugula and Tomatoes
Wednesday: Rosemary Chicken Salad With Avocado and Bacon
Thursday: Cheeseburger Casserole
Friday: Leftovers
Saturday: Away
Sunday: Away
May 4, 2016
Mediterranean Bean Salad
This Mediterranean Bean Salad is so light and fresh, made with lemon juice, mint and parsley. This can be served as a side dish, perfect for potlucks or to make it a main for lunch serve it over spiralized cucumbers.
For the spiralized cucumber, I used one medium English cucumber which made enough for two servings using my Inspiralizer. This only adds about 12 calories to the whole salad. Be sure to cut them into shorter pieces before eating.
May 3, 2016
Quick Garlic-Lime Marinated Pork Chops
These garlic lime pork chops are so EASY to make, and they only take 10 minutes to cook. I usually make them in my broiler but they are also great on the grill, they come out juicy and SO flavorful!
You can let them marinate as little as 15 minutes or as long as overnight.
Some of you may recognize this recipe, I first posted it back in 2009 and re-shot it as it was in desperate need of a photo makeover. I served this with cilantro lime rice on the side using brown rice instead of white but this would also be great with a big salad. Enjoy!
May 2, 2016
Loaded “Nacho” Chicken Tostada
These easy loaded chicken “nacho” tostadas – topped with cheese, tomatoes, guacamole, olives and jalapenos are a great way to take nachos and turn them into a main dish.
Perfect for lunch or dinner with a side salad. To make this kid-friendly leave the jalapenos out.
April 30, 2016
Skinnytaste Dinner Plan (Week 27)
Skinnytaste Dinner Plan Week 27. I’ve added some of my family’s favorite Mexican inspired dishes for Cinco De Mayo. Don’t forget that Sunday is Mother’s Day! Everyone is going to my mom’s for Mother’s Day and as my aunt can’t tolerate gluten or dairy, I am bringing a simple 5 ingredient almond cake that is light, easy and gluten free. I’m also hosting a twitter party Monday with 1800Flowers at 1pm EST where they will be giving away over $1000 in prizes! #AllABoutMom
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 27)
Monday: Loaded Baked Sweet Potatoes
Tuesday: Skinny Chicken Enchiladas with Mexican Brown Rice
Wednesday: Easy Crock Pot Chicken and Black Bean Taco Salad
Thursday: Grilled Flank Steaks with Tomato, Red Onion and Balsamic
Friday: Leftovers
Saturday: Dinner Out
Sunday: 5 Ingredient Almond Cake with Berries
(more…)
April 28, 2016
Rosemary Chicken Salad with Avocado and Bacon
This hearty Rosemary Chicken Salad with Avocado and Bacon is HUGE – perfect when you want a low-carb meal that will fill you up! I actually split this between three people, and felt completely satisfied.
This delicious recipe is from Heather Christo’s first cookbook Pure Delicious. A cookbook filled with 150 Allergen-Free recipes including gluten, dairy, soy, nut, shellfish and cane sugar. But don’t be fooled, the recipes are amazing and her photography is stunning!
For this recipe, I modified the ingredients slightly to lower the calories buy reducing the olive oil a bit, and using skinless thighs instead of using the skin. If you want to further reduce the calories you can use chicken breast instead and use 1/2 of an avocado. This recipe was a keeper, also great for the summer if you want to make the chicken on the grill.
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