Tag Archives: dinner

Slow Cooker Pork Chops with Mushrooms and Carrots

A simple to prepare slow cooked meal! Perfect for a fall evening meal. Great on its own, or serve with a fresh salad for a light vegetable side. 


CL Sept 2016: Slow Cooker photographer: Jennifer Causey; food stylist: Torie Cox; prop stylist: Claire Spollen

1 1/2 cups low sodium chicken broth
1 1/2 tsp sherry vinegar
3 Tbsp all-purpose flour
cooking spray
3/4 pound carrots, peeled & cut into 2-inch pieces
1/2 pound baby bella or shiitake mushrooms, stems removed and caps quartered
1/2 cup chopped onion
2 garlic cloves, minced
4 fresh thyme sprigs
2 fresh oregano sprigs
1 Tbsp olive oil
4 (6-oz) bone-in pork chops
salt & black pepper, as desired
1/4 cup dry white wine
6 oz whole wheat egg noodles
2 Tbsp heavy cream
2 tsp fresh thyme leaves Continue reading


Leave a comment

Filed under Nourish the Body

Burger on a Salad

In need of a quick and light dinner during the week? I always have some type of ground meat in my freezer (beef, chicken, turkey), so turning them into grilled burgers and serving it over a salad is one of my go-to quick weeknight dinners! I have included a couple variations, but most of the time I just throw together whatever fresh vegetables I have in house into the salad! It is also a great way to mix up a leftover burger for lunch the next day. 

Burger on a Salad Four Ways_pwm

Greek: chopped romaine lettuce or mixed greens, peeled & sliced cucumber, chopped tomato, diced red onion, crumbled feta cheese, drizzled with bottled greek dressing or homemade tzatziki sauce

Asian: shredded cabbage and kale, diced red pepper, chopped cucumber, chopped sugar snap peas, slivered almonds or peanuts, drizzled with bottled asian dressing (or homemade with mashed garlic, soy sauce, rice vinegar, olive oil, sesame oil)

Mexican: chopped romaine lettuce, corn kernels, black beans, diced avocado, shredded cheddar cheese, chopped tomatoes, mix salsa and light ranch together for the dressing

American: Chopped romaine lettuce, chopped tomatoes, diced red onion, shredded cheddar cheese, chopped dill pickles, reduced fat thousand island or honey mustard dressing

Adapted from Beef It’s Whats for Dinner Recipe Collection

Leave a comment

Filed under Nourish the Body

Greek Chicken Skewers with Fresh Oregano Pesto

A delicious Greek take on a grilled chicken skewer. Add in zucchini slices to the skewer for more veggies. Serve over orzo tossed with olives, lemon juice, and feta crumbles. 
1 pound skinless, boneless chicken breasts, cut into 32 cubes
24 cherry tomatoes
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
1 lemon
2 garlic cloves
1/4 cup fresh oregano leaves
3 tablespoons extra-virgin olive oil

Continue reading

Leave a comment

Filed under Nourish the Body

Corned Beef Hash with Root Vegetables

St. Patrick’s day is right around the corner! I know I plan on making Sean’s Favorite Baked Corned Beef with a side of Cabbage. I usually make reuben sandwiches with the leftover corned beef, but this year I was thinking about making a hash instead! Check out this recipe from Martha Stewart.

Screen Shot 2016-03-13 at 4.05.11 PM

3 1/2 cups low-sodium chicken broth
8 oz yukon gold potatoes, peeled and cut into 1/2 inch dice
8 oz carrots, peeled and cut into 1/2 inch dice
8 oz parsnips, peeled and cut into 1/2 inch dice
8 oz turnips, peeled and cut into 1/2 inch dice
3 Tbsp olive oil
1 small onion, halved and sliced into 1/4 inch slices
8 oz corned beef, cut into 1/2 inch dice
2 Tbsp grainy mustard
4-6 eggs, fried (or any method you prefer)
freshly ground pepper Continue reading

Leave a comment

Filed under Nourish the Body

Glazed Grilled Chicken with Szechuan Noodles

Fresh and spicy asian inspired dinner. Serve with steamed fresh broccoli for a complete meal. In the winter, you can still grill inside on the stove, or just use a pan to sear the chicken. 


1 tablespoon grated peeled fresh ginger
3 tablespoons hoisin sauce
1 teaspoon olive oil
1 teaspoon lower-sodium soy sauce
8 skinless, boneless chicken thighs (about 1 1/2 pounds)
Cooking spray
6 ounces uncooked udon noodles (thick, fresh Japanese wheat noodles) or whole-wheat linguine
1/4 cup bottled Szechuan sauce
1 tablespoon reduced-fat creamy peanut butter
2 teaspoons lower-sodium soy sauce
2 teaspoons fresh lime juice
1 cup matchstick-cut carrots
1/2 cup matchstick-cut green onions Continue reading

Leave a comment

Filed under Nourish the Body

Marinated & Roasted Mustard Pork Loin

My new go-to for pork marinade! This would work not only for pork loins, but also pork chops or cubed pork for kebabs! Oven roast or grill after marinating for delicious and tender pork. I love to serve this dish with roasted veggies like potatoes and brussels sprouts.


Marinade Ingredients:
2 cloves garlic, minced
2 Tbsp Dijon mustard
1 Tbsp soy sauce
2 tsp dried italian blend seasoning
2 Tbsp fresh lemon juice
1/4 cup extra virgin olive oil

Pork Roast Ingredients:
1-2 lb pork loin
1 small onion, thinly sliced
1-2 Tbsp Dijon mustard Continue reading

Leave a comment

Filed under Carmen's Favorites, Nourish the Body

Grandma’s Chicken Salad

My take on the chicken salad I grew up eating from my grandma and my mom! There was never a recipe written down, it is all about “eyeballing”! Delicious as leftovers as the flavors marry. 


2 boneless, skinless chicken breasts (about 1 pound)
3 celery ribs, chopped small (about 1/2 cup)
1/2 cup parsley, chopped small
1/2 cup slivered almonds
1 tsp dijon mustard
1/4 cup light mayo, more to taste
salt & black pepper, to taste
crumbled bacon, for garnish (optional) Continue reading


Filed under Carmen's Favorites, Nourish the Body