The Health Blog

06/23/2023

20-Minute Creamy Tomato Salmon Skillet

-Ingredients

1 ¼ pounds salmon fillet, skinned and cut into 4 portions

¼ teaspoon salt, divided

¼ teaspoon ground pepper, divided

2 tablespoons olive oil, divided

1 medium zucchini, halved lengthwise and thinly sliced

½ cup chopped onion

⅓ cup dry white wine

1 (15 ounce) can no-salt-added diced tomatoes

2 ounces cream cheese, cut into cubes

1 teaspoon Italian seasoning

½ teaspoon garlic powder

¼ cup chopped fresh basil

-Directions

1. Pat salmon dry and sprinkle with 1/8 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the salmon and cook until the underside is browned and releases easily from the pan, 3 to 4 minutes. Flip the salmon and continue to cook until opaque in the center, another 2 to 3 minutes. Transfer to a plate.

2. Meanwhile, add the remaining 1 tablespoon oil, zucchini and onion to the pan. Cook, stirring, until starting to soften, about 3 minutes. Increase heat to medium-high and add wine. Cook, stirring, until the liquid has mostly evaporated, about 2 minutes. Add tomatoes, cream cheese, Italian seasoning, garlic powder and the remaining 1/8 teaspoon each salt and pepper. Bring to a simmer and cook, stirring, until the cream cheese is melted, 4 to 5 minutes. Return the salmon to the pan and turn to coat with the sauce. Serve topped with basil.

06/23/2023

Chicken Cutlets with Roasted Red Pepper & Arugula Relish

-Ingredients

1 pound chicken cutlets

¾ teaspoon sweet or hot Hungarian paprika

½ teaspoon ground pepper, divided

⅛ teaspoon salt plus a pinch, divided

1 tablespoon extra-virgin olive oil

1 tablespoon dried currants

2 tablespoons warm water

½ cup chopped arugula

½ cup jarred roasted red peppers, rinsed and finely chopped

1 tablespoon pine nuts, toasted

1 ½ teaspoons granulated sugar

½ clove garlic, grated

1 teaspoon sherry vinegar

-Directions

1. kest part registers 165°F, 6 to 8 minutes. Transfer to a plate.

2. Meanwhile, soak currants in water for 5 minutes; drain. Combine the currants, arugula, roasted peppers, pine nuts, sugar, garlic, vinegar and the remaining 1/4 teaspoon pepper and pinch of salt in a small bowl. Serve with the chicken.

06/23/2023

Lemon-Garlic Pasta with Salmon

-Ingredients

8 ounces whole-wheat pasta

5 tablespoons extra-virgin olive oil

5 cloves garlic, chopped

1 teaspoon anchovy paste

¼ teaspoon crushed red pepper

Zest and juice of 1 lemon

1 1/2 cups flaked cooked salmon (see Associated Recipes)

3 tablespoons chopped fresh parsley

¼ teaspoon salt

2 tablespoons whole-wheat breadcrumbs, toasted

-Directions

1. Cook pasta according to package directions. Drain, reserving 1/2 cup cooking water.

2. Combine oil, garlic, anchovy paste, crushed red pepper, lemon zest and lemon juice in a large skillet. Heat over medium-high heat until sizzling, about 3 minutes. Add the reserved water, the pasta, salmon, parsley and salt. Cook, stirring, until the sauce coats the pasta, about 2 minutes. Serve topped with breadcrumbs.

06/22/2023

Rotisserie Chicken Tacos

-Ingredients

4 cups shredded rotisserie chicken

1 teaspoon water

1 teaspoon chili powder

4 teaspoons lime juice, divided, plus lime wedges for serving

½ teaspoon ground cumin, divided

½ teaspoon ground pepper, divided

1 ½ cups finely chopped cored plum tomatoes

½ cup finely chopped white onion

2 serrano peppers, stemmed, seeded and finely chopped

2 tablespoons finely chopped fresh cilantro, plus more for garnish

¼ teaspoon salt

12 (6 inch) corn tortillas, warmed

2 cups shredded fresh lettuce

½ cup shredded pepper Jack cheese

Sour cream (optional)

-Directions

1. Heat a large stainless-steel skillet over medium heat. Add chicken and water; cook, stirring often, until just warmed through, 3 to 5 minutes. Add chili powder, 1 teaspoon lime juice and 1/4 teaspoon each cumin and pepper; stir until combined.

2. Combine tomatoes, onion, serranos, cilantro, salt and the remaining 3 teaspoons lime juice and 1/4 teaspoon each cumin and pepper in a small bowl.

3. Arrange tortillas on a large platter and top evenly with the chicken mixture and the tomato mixture. Top each taco with lettuce, cheese and, if using, sour cream. Garnish with cilantro and serve with lime wedges, if desired.

06/22/2023

One-Pot Garlicky Shrimp & Spinach

-Ingredients

3 tablespoons extra-virgin olive oil, divided

6 medium cloves garlic, sliced, divided

1 pound spinach

¼ teaspoon salt plus 1/8 teaspoon, divided

1 ½ teaspoons lemon zest

1 tablespoon lemon juice

1 pound shrimp (21-30 count), peeled and deveined

¼ teaspoon crushed red pepper

1 tablespoon finely chopped fresh parsley

-Directions

1. Heat 1 tablespoon oil in a large pot over medium heat. Add half the garlic and cook until beginning to brown, 1 to 2 minutes. Add spinach and 1/4 teaspoon salt and toss to coat. Cook, stirring once or twice, until mostly wilted, 3 to 5 minutes. Remove from heat and stir in lemon juice. Transfer to a bowl and keep warm.

2. Increase heat to medium-high and add the remaining 2 tablespoons oil to the pot. Add the remaining garlic and cook until beginning to brown, 1 to 2 minutes. Add shrimp, crushed red pepper and the remaining 1/8 teaspoon salt; cook, stirring, until the shrimp are just cooked through, 3 to 5 minutes more. Serve the shrimp over the spinach, sprinkled with lemon zest and parsley.

06/22/2023

20-Minute Chicken Cutlets with Creamy Pesto Sauce

-Ingredients

1 pound chicken cutlets

¼ teaspoon salt, divided

¼ teaspoon ground pepper, divided

1 tablespoon extra-virgin olive oil

½ cup finely chopped red onion

½ cup dry white wine

½ cup heavy cream

¼ cup pesto

1 medium plum tomato, chopped

2 tablespoons chopped basil

-Directions

1. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until browned and cooked through, about 6 minutes. Transfer to a plate.

2. Add onion to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid is mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Stir in pesto and tomatoes, then return the chicken to the pan. Turn to coat; cook until warmed through, about 1 minute. Divide the chicken and sauce among 4 plates. Sprinkle with basil.

06/21/2023

Chicken Cutlets with Creamy Spinach & Roasted Red Pepper Sauce

-Ingredients

1 pound chicken cutlets

¼ teaspoon salt, divided

¼ teaspoon ground pepper, divided

1 tablespoon extra-virgin olive oil

1 cup chopped baby spinach

½ cup finely chopped red onion

⅓ cup roasted red peppers, thinly sliced

⅓ cup sun-dried tomato halves, thinly sliced

½ cup dry white wine

¾ cup sour cream

-Directions

1. Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until cooked through, 6 to 8 minutes. Transfer to a plate.

2. Add spinach, onion, roasted red peppers and sun-dried tomatoes to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid is mostly evaporated, about 2 minutes. Reduce heat to medium and stir in sour cream, any accumulated chicken juices and the remaining 1/8 teaspoon each salt and pepper; simmer, stirring, for 2 minutes. Return the chicken to the pan and turn to coat. Serve the chicken topped with the sauce.

06/21/2023

One-Pot Chicken Alfredo

-Ingredients

1 tablespoon olive oil

2 (6 ounce) boneless, skinless chicken breasts

2 tablespoons all-purpose flour

1 ½ cups reduced-fat milk, divided

3 cloves garlic, minced

2 ½ cups water

6 ounces whole-wheat linguine

3 ounces Parmesan cheese, grated (about 3/4 cup)

1 tablespoon reduced-fat cream cheese

½ teaspoon ground pepper

-Directions

1. Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook until browned on both sides, 7 to 8 minutes total. Remove from the pot and cut into 1-inch cubes.

2. Whisk together flour and 1/4 cup milk; set aside.

3. Add garlic to the pot; cook, stirring often, for 1 minute. Add water and the remaining 1 1/4 cups milk; cover and bring to a boil. Add pasta; cover and cook, stirring occasionally, for 8 minutes. Stir in the chicken and the milk-flour mixture; continue to cook until the pasta is al dente, about 3 minutes more.

4. Remove from heat; add Parmesan, cream cheese and pepper; stir until the cheese is melted. Serve immediately.

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06/21/2023

Chicken Cutlets with Sun-Dried Tomato Cream Sauce
🥹
-Ingredients

1 pound chicken cutlets

¼ teaspoon salt, divided

¼ teaspoon ground pepper, divided

½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar

½ cup finely chopped shallots

½ cup dry white wine

½ cup heavy cream

2 tablespoons chopped fresh parsley

-Directions

1. Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes total. Transfer to a plate.

2. Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and parsley

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06/21/2023

Pickle Sub Sandwiches with Turkey & Cheddar
😊 looks fun to make
-Ingredients

8 large kosher dill pickle slices (sandwich stackers)

2 teaspoons mayonnaise

4 ounces deli roast turkey slices

4 (1 ounce) slices Cheddar cheese, halved

8 slices Roma tomato

4 small romaine lettuce leaves

-Directions

1. Pat pickle slices dry with paper towels. Spread 1/2 teaspoon mayonnaise on each of 4 pickle slices. Top each with 1 ounce turkey, 2 pieces Cheddar, 2 tomato slices and 1 lettuce leaf. Top with a plain pickle slice.

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06/15/2023

3-Ingredient Creamy Rotisserie Chicken Salad
😁

-Ingredients

2 cups chopped rotisserie chicken

¾ cup chopped celery

⅓ cup lemon-herb aioli (see Note)

Cracked black pepper

-Directions

1. Combine chicken and celery in a medium bowl. Fold in mayonnaise and mix well to combine. Season with pepper.

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06/15/2023

Tangy Chicken Salad with Grapes
🥲

-Ingredients

½ cup canola mayonnaise

½ cup plain whole-milk Greek yogurt

1 tablespoon fresh lemon juice (from 1 lemon)

2 teaspoons Dijon mustard

½ teaspoon black pepper

5 cups chopped rotisserie chicken breast

½ cup diced celery

1 cup halved red seedless grapes

¼ cup sliced scallions, divided

1 head butter lettuce

-Directions

1. Stir together mayonnaise, yogurt, lemon juice, Dijon and pepper in a large bowl until combined. Add chicken, celery, grapes and 3 tablespoons scallions, and toss to combine. Serve on butter lettuce leaves, and top with the remaining scallions.

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