September is a busy month for everyone. Even if you don’t have kids back in school, chances are you’ve had to snap out of the “it’s summertime and the livin’ is easy” mode. You still have to eat, so here are some great ideas for yummy & healthy meals you can make in no time.
Asian Glazed Salmon
Serves 4
Serve this yummy salmon with brown rice topped with chopped scallions and asparagus on the side.
Marinade:
¼ cup reduced-sodium soy sauce
1 tablespoon seasoned rice vinegar
1 teaspoon freshly grated ginger root
½ teaspoon sugar
four 4-ounce wild salmon fillets
1 tablespoon toasted sesame seeds (optional)
Preheat oven to 450º. Mix marinade ingredients in a non-reactive bowl (glass or Pyrex). Add salmon, turn to coat and marinate for 10 minutes. Place salmon on large cookie sheet. Brush salmon with any remaining marinade.
Roast salmon until cooked through, about 5 – 8 minutes depending upon thickness of the fillets. Sprinkle salmon with toasted sesame seeds.
Download the printable recipe here
Gingered Carrot & Edamame Soup
Makes about 2 quarts
I like to pair this with some crusty bread spread with goat cheese and a green salad.
2 cups chopped onion
2 garlic cloves, minced
3 tablespoons grated fresh ginger
2 bags baby carrots (about 10 ounces each)
1 quart low-salt chicken stock
1 10-ounce bag frozen edamame
Combine first five ingredients (onion through chicken stock) in a soup pot. Bring to a boil, then reduce to a medium simmer. Cook for 30 minutes, or until carrots are very soft.
Using a hand-held stick blender or a regular blender, carefully puree soup until smooth. Return soup to pot, add edamame and simmer soup until edamame is tender, about 10 minutes.
Download the printable recipe here
Best Ever Chili
Serves 4-6
Flex·Able option: 1 pound very lean ground meat or grilled chicken
2 tablespoons extra virgin olive oil 2 red bell peppers, chopped
2 cups chopped onion 2 15-ounce cans black beans, drained
2 garlic cloves, pressed and rinsed
1 tablespoon ground cumin 1 28-ounce can diced tomatoes
1 tablespoon ground coriander ¼ teaspoon each salt & pepper
1 cup prepared salsa ¼ cup chopped fresh cilantro
Heat the oil over medium-high heat in a soup pot, then cook the onions about 5 minutes stirring frequently. Add the garlic and cook another 5 minutes, stirring frequently. If adding ground meat to the entire recipe, add it to the pot now and cook through; otherwise brown in a separate pot and add to individual bowls when serving.
Add the cumin and coriander and stir for one minute. Stir in the salsa and peppers, lower the heat and cook, partially covered for 5 minutes, stirring occasionally.
Add the black beans and tomatoes, simmer for 10 minutes. Add salt & pepper to taste, then stir in cilantro.
Download the printable recipe here
For more great recipe ideas, check out the Recipe Box.
Lisa Corrado of Lisa Corrado Nutrition is a stellar chef and nutritionist. She is on a mission to help busy people eat healthier. Lisa offers nutritional counseling and coaching to help you cook and plan better meals. Check out her blog, A Moment in a Busy Life, which takes you on a healthy journey through good food and great choices.
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