Since so many of my fabulous readers seem to love when I post new recipes for them to try, I decided to do a weekly Recipe Roundup where I feature a handful of recipes that I really love from either my own kitchen or around the interwebs. Each week will feature a different breakfast, lunch, dinner and dessert that I have either tried myself or intend to try soon. I am not paid, perked or plugged for featuring these recipes and, if at any point in the future I am, you will be the first to know! Got a kickass recipe you’d like to submit for the Recipe Roundup? Simply email me at email@example.com with the subject line “Recipe Roundup.” Happy
As I’ve mentioned before, Chase is in the “I-don’t-have-to-eat-that” phase of learning to self-feed and some days it’s a serious battle to get any nutritious food into him. Before I became a mom, I always scoffed at the idea of sneaking fruits and veggies into other foods because I figured I’d never allow myself to have a picky eater. Well guess what, former self? You’re an idiot. These muffins from Annie’s Noms are packed with good stuff: apples, carrots, rolled oats, cinnamon, and have very little in the way of unhealthy additives. I actually substituted 1/2 cup of honey for the brown sugar and, while they were probably not as sweet as most people would like, Chase didn’t know the difference and he scarfed one down every morning this week. I have a food processor (this Cuisinart 7-Cup one that I absolutely adore) that I used to grate the apple and carrots, but I’m sure you could easily just chop them finely and add the to the mix. Quick and easy prep and they stayed fresh in a Tupperware container all week. Check out Annie’s Noms on Facebook for more mouthwateringly delicious recipes.
Chicken Shawarma Pitas
I seriously fell hard for this dish when I saw it on Pinterest. I wanted a quick, fairly easy recipe that was a little outside my usual wheelhouse and it delivered on all those things in addition to being crazy delicious. Only problem was, after I made it, the recipe totally vanished from the internet. Like, poof…gone. Thankfully, my available memory refreshes itself after 5 days and I made this one only 3 days ago. Phew. Here’s the recipe as I remember it: (no, I swear, it’s actually accurate.)
- 1 cup plain Greek yogurt
- 1 tsp. lemon juice
- 3 cloves fresh minced garlic
- ¼ tsp. ground cinnamon
- ¼ tsp. dried cloves
- ¼ tsp. ground nutmeg
- ½ tsp. salt
- 1 cup plain Greek yogurt
- 1 clove fresh minced garlic
- I tbsp. fresh dill, chopped
- 1 tsp. lemon juice
- Salt and pepper to taste
- (I added crushed red pepper instead of black pepper for an extra kick)
- 1.25 pounds chicken breast, cut into thin strips
- Greek pitas
- I head romaine lettuce
- 2 roma tomatoes, chopped
- 1 medium cucumber, chopped
- 1 small red onion, chopped
- Feta cheese to taste
- Marinate the chicken for 4-24 hours in a large Ziplock bag or Tupperware container in the fridge (mine was in for around six hours and it came out delicious.)
- When it’s done marinating, stir-fry the chicken in a large skillet or wok on medium-high heat, making sure not to crowd the pan with too many pieces. Work in batches if you need to. (You could also grill the chicken if you were so inclined.)
- When the pieces are cooked through, let them cool while you prep the rest of the ingredients. Chop your tomatoes, lettuce, cucumbers and red onion and set aside.
- Prepare your yogurt sauce in a separate bowl.
- Spread the yogurt sauce on the inside of the pita and then load it up with the other ingredients, topping with more yogurt sauce and feta cheese.
- I ate it most of the week on top of a green salad, so that's another option if you want to skip the pita.
- The greek yogurt taste doesn't come through in the marinade, so if you're not a big yogurt fan and you want to forego the dipping sauce, the marinade still adds a ton of great flavor to grilled, baked or stir-fried chicken.
Tomato Basil Parmesan Soup (Vegetarian!)
In the interest of saving money on our grocery bill, I try to do one meatless meal per week. I also usually do one soup per week and this time around, those meals happened to converge into one delicious soup. I used this recipe from Cooking With Ruthie as a basis, but added my own twist by using plain nonfat greek yogurt instead of cream cheese; I love how it tastes and it’s a little less caloric. The recipe does call for chicken broth, but you could certainly use vegetable broth or stock if you want it to be vegetarian (I have before and it didn’t impact the taste at all.) As a personal suggestion, I would highly recommend using the fresh basil for this recipe as opposed to dried–it makes such an incredible taste difference. Pair it with a grilled cheese or other veggie panini and you’ve got yourself a delicious and very inexpensive dinner!
I have had a SERIOUS sweet tooth with this baby (part of the reason I thought it might be a girl this time) but I also try hard to eat fairly healthy and not load my body up with too much unnecessary sugar. Which is why I adore this recipe from Our Paleo Life. Tastes just like banana ice cream, without 99% of the calories. Ice cream is my biggest dessert weakness, so having the ability to whip this up pretty quickly is key to thwarting my desire to eat ice cream 7 days of the week. Quick, easy, inexpensive and low-cal. Perfection.