Pesto topped hummus surrounded by leftover barbeque shrimp and tempeh, raw veggies, grilled pita wedges, watermelon and a few olives is a one way to enjoy a sheet pan dinner without turning on the oven.
Preparing most meals for two (my husband and myself), has resulted in an ultra casual dining attitude. Often times, our evening meal is more of a snack plate than anything else. But that doesn’t mean it’s not healthy, filling or satisfying. Today’s post is my take on the Recipe Redux theme: sheet pan dinners. Inspired by Cooking Light’s, ‘The Moveable Feast’, I took half a sheet pan, lined it with lettuce, added something for dipping to encourage veggie eating ( bowl of pesto hummus is a winner in my house) and piled on raw veggies, leftover bbq shrimp and tempeh , grilled pita wedges , olives and a few watermelon slices. Basically, I used up what I had in the refrigerator. As you see, summer produce is still going strong around here!
I like that it gives me the the freedom to breakout of the ‘eating at the kitchen table routine’. We’re squeezing the life out of summer and enjoying it outside. When the weather turns too cool to eat outside, it would be a great meal to serve while catching up on your latest Netflix stream (I’m hook on Parenthood) or tailgating at your coffee table while cheering for your team. Below is the recipe for how I built my no bake sheet pan dinner. Be sure to check out the links at the bottom of this post to see how my colleagues are preparing sheet pan dinner recipes.
How do you like to make a weeknight dinner special? What’s your latest Netflix obsession?
Nutrient rich, ready in 15 minutes and under 300 calories this sheet pan kale and egg bake is just as good for dinner as it is for breakfast.
It’s probably safe to say, you ‘re as happy as I am to be welcoming Spring! Who doesn’t like blooming shrubs, greener grass, warmer weather, longer days, and ..spring cleaning? Did I just say cleaning? UGH, sorry, we don’t like cleaning, do we? But maybe we can agree that we do love the results of time spent tossing out and tidying up. The Recipe Redux must feel me, because they’re challenging us with a Spring Cleaning Theme:
Cook with at least 3 ingredients that are actually in your pantry right now. Try not to go to the store to buy anything new. Give tips to make a healthy dish with whatever you have on hand.
Here’s the story behind how I completed the March challenge. Last Friday was extraordinary. The kind of day that rarely happens, I was home alone knocking out projects that were long overdue #springcleaning. As the day wore on, I was working up a big appetite, and the urge to go to the grocery store was mounting, especially because I had nothing planned for dinner (yep it happens ). I resisted putting an end to my productive day, not knowing when I would have time (or motivation) to return to the mundane tasks I was undertaking.
After peeling off the last remaining old wall paper that was hung in the bathroom once used by my two children, I headed to my kitchen to prepare a healthy meal for two, without a trip to the grocery store. It began with a simple 3 step inventory of what I had on hand.
2. Second, show me the veggies?(remember, healthy meals are served with half the plate full of vegetables). I did have few frozen packages of vegetables in the freezer and half head of kale (that was beginning to wilt) in the refrigerator .
3. Finally, I looked something to round out the meal, carbohydrates, preferable whole grains, ( here’s what i found: brown rice, quinoa, and a day old half of a whole wheat baguette.)
After the rudimentary inventory, I picked items that were most perishable in each group: the eggs, kale and baguette were winners, and that
my friends, is how this breakfast for dinner meal came to be..
40% daily value for calcium, 80% daily value for vitamin A, 70% daily value for vitamin C, 15% daily value for iron. This meal is low in carbs (14 grams per serving), so I was glad I had the baguette and I also added a glass of orange juice for a satisfying meal without leaving the house. What tips to you have to get a healthy meal on the table with what you have on hand?
Please see the links below to see how my colleagues are meeting the challenge of making a meal with what’s on hand. Happy Spring! Sheet Pan Kale and Egg Bake
by Diane Boyd
Ingredients (serves 2)
4 cups chopped kale
1 tablespoon olive oil
1/2 tablespoon lemon juice
1/2 garlic clove, minced
1/4 teaspoon sea salt
4 extra large eggs
2 ounces shredded Parmesan cheese
salt and pepper to taste
1. Preheat oven to 375 degrees F. Spray a pan sheet pan with cooking spray and set aside
2.Toss chopped kale with oil, lemon juice and garlic and sea salt. Massage with hands to coat thoroughly. Spread kale on baking sheet.
3. Make 4 holes in layer of kale .
4. Separate egg and place white inside of hole made in kale. Lay yolk on top of egg white. Repeat with remaining eggs.
5. Place baking sheet in oven and bake until eggs are firm, about 5 to 10 minutes.
6. Remove sheet pan from oven. Sprinkle with parmesan cheese. Serve immediately.
Under 400 calories, this summer caprese bowl with a peachy sauce is inspired by a dated but delicious food memory.This summer I did not budge from Wrightsville Beach, NC. It’s not as leisurely as it sounds (or looks). Let me assure you, I have not adopted the lifestyle of a wahine, and I did not trade in my running shoes for a long board or even a paddle board. Please do not call it a staycation. It was a whirlwind of business and activity, from my day job as a dietitian/nutritionist working in my private practice, to my on call responsibilities managing a property at the beach. I loved each and everyone of my guests, but if I said, I’m sorry the tourist season is over, I’d be deserving of four
So this month’s Recipe Redux theme: a vacation inspired recipe, comes from a not so recent trip. Some of my fondest memories are traveling in the summer with my kids while they played junior golf. I ‘m not just unpacking memories, I’m digging deep into the archives… July 2008 when my son played in the US Junior Amateur Championship, sponsored by the United States Golf Association… Boomer was sixteen, a rising sophmore at Laney High School. He was fortunate enough to have our friend and club pro, Sara Bush serve as a loyal caddie! The three of us loaded my SUV and drove fourteen hours to the event held here at …
Shoal Creek Golf Club, Birmingham, Alabama. My son (and all the junior golfers including the now PGA stars Jordan Spieth, and Emilio Grillo) were treated like tour pros and had terrific access to the club and it’s amenities, including meals. Parents paid for food, but were happy to have the convenience, not to mention the spread and hospitality this private club is know for! Boomer and Sara ate quickly as they were focused on the difficulties of the course and the competition. I on the other hand, spent more time enjoying the food, and I distinctly remember the ginormous platers of roasted summer vegetables and a peach vinaigrette. So today I’m combing these two food memories, into a balanced meal served in a bowl; cause that’s how we roll in 2016!
I love the taste and the nutritional profile of this meal which meets my goal to consume 30 grams of protein, along with plenty of veggies and a whole grain. Remember, you don’t always have to start from scratch. Using leftovers makes putting together healthy and delicious combos, quick and easy; I used grilled chicken and quinoa from last night in this bowl.