I’m always on the lookout for some quick and healthy recipes. There is never enough time in the day to do it all. I asked a few entrepreneur friends for their favorite recipes.
Shakshuka
My friend Donna DeRosa wrote a book called The Big Book of Mediterranean Diet Cooking. I keep it on the shelf over my kitchen sink for quick reference. Here is her recipe for Shakshuka, or eggs cooked in a spicy tomato sauce. You can watch her cook it here.
Ingredients
- 1/4 cup extra virgin olive oil
- 1 onion chopped
- 1 green bell pepper seeded and chopped
- 1 clove garlic minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- Pinch salt
- Pinch black pepper
- 1 28-ounce can whole peeled tomatoes undrained
- 6 large eggs
- 1/4 cup chopped fresh flat-leaf parsley
Instructions
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In a large skillet or braising pan, heat olive oil over medium heat. Cook the onion, bell pepper, garlic, paprika, cumin, red pepper flakes, salt, and black pepper for about 10 minutes, stirring often, until the vegetables soften.
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Add the tomatoes and their juices and break apart with a potato masher or spoon. Stir everything to combine. Cook the mixture for 10 minutes.
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Using a spoon, make 6 wells in the mixture. Crack an egg into each well.
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Cover the pan, reduce the heat to low, and simmer for 8 to 10 minutes, until the eggs whites set and the yolks are still runny.
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Garnish with chopped parsley. Serve with crusty Italian bread.
Personally, I’m a fan of breakfast for dinner. Any kind of egg dish. Make an omelet with leftover veggies in the refrigerator. Fry up some eggs with whole wheat toast. Soft boil them. Anyway you prepare them, eggs are quick and healthy and easy.
The Best Ever Meatloaf Lasagna
Kayla Fioravanti makes “the best ever meatloaf lasagna”. She says “To me this is easy because you can prep it in advance and then you have left overs.”
Ingredients
1 lb mild ground Italian pork sausage
1 lb ground beef
¼ cup pesto or 4 tsp. chopped fresh basil
¼ cup finely chopped sundried tomatoes
3-4 garlic cloves chopped
1 package Neufchâtel cream cheese
1 tsp rosemary (crush in your hand)
1 tbsp mixed Italian herbs
2 to 3 jars Prego Traditional Spaghetti Sauce
1/8 tsp. ground cinnamon
Salt and Pepper to taste
2 lbs grated mozzarella cheese
1 Tbsp. olive oil
1 package Barilla No Boiling Required Lasagna Noodles
Cooking the Meat
1. While browning pork and beef in same frying pan add pesto, garlic, sun dried tomatoes, rosemary, mixed herbs and cinnamon to the pan as the meats cook together.
2. Drain grease from meat.
3. Reduce heat to low and add Neufchâtel cream cheese to the cooked meat.
4. Mix thoroughly, add salt and pepper to taste.
Layering the Lasagna
1. Sprinkle olive oil onto the bottom of a 15×10 baking dish and pour enough Prego sauce in to thoroughly coat the bottom of the pan.
2. Place one layer of Barilla No Boiling Required Lasagna Noodles along the bottom of the pan. Break one up in order to cover all the edges of the pan.
3. Add another layer of Prego sauce on top of the dry noodles.
4. Use all the meat to create a layer of meat.
5. Add another layer of Prego sauce on top of the meat layer.
6. Place one layer of Barilla No Boiling Required Lasagna Noodles on top of the sauce. Break one up in order to cover the entire surface.
7. Add another layer of Prego sauce on top of the dry noodles.
8. Use 1 ½ lbs of the mozzarella cheese to create a cheese layer.
9. Add another layer of Prego sauce on top of the cheese layer.
10. Place one layer of Barilla No Boiling Required Lasagna Noodles on top of the sauce. Break one up in order to cover the entire surface.
11. Add a heavy layer of Prego sauce on top of the dry noodles.
Bake
1. Cover with foil and bake for one hour at 325 degrees F.
2. Allow to completely cool and place in the refrigerator overnight.
3. Lasagna is best served the next day.
4. Bake again (or microwave as needed) for one hour at 325 degrees F.
5. Add one more layer of cheese by topping the lasagna with the extra ½ lb of mozzarella cheese and another generous layer of Prego sauce.
Spaghetti Squash
Roberta over at Scrubz has a quick and healthy recipe so simple it’s only one line.
Take some cooked spaghetti squash. Sautéed with garlic, onion, salt & pepper, and chunks of plum tomatoes. Then add lots of parmigiana!
Kale Salad with Sunflower Seeds
Karen makes a great Kale Salad. Pair it with a crusty loaf of bread you can pick up at the bakery and you have a ready made meal.
Breakfast
I like to make Bran Muffins and keep them in the freezer for a quick breakfast. I also love this Baked Oatmeal recipe. I make it and freeze the leftovers.
Do you have any quick and healthy recipes? Share them in the comments!
Yours in Gratitude,
Angela
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