I’d like to begin a weekly series called Healthy Eats, where I post all the recipes I’ve tried during the week and my review of them. I’ve been doing something new at my house for the past three weeks, where I plan out dinners for the whole week, then go grocery shopping for the ingredients that I need. This helps me in a few ways. The most important is that I am making a healthier choice for dinner each night-which not only benefits me, but my family and it also stops me from wasting groceries. I had a knack for buying a whole bunch of foods with the best intentions, then I was too lazy to make them and we always seemed to deviate from “the plan”. This hasn’t happened yet. We’ve swapped around some of the days to make them fit our schedule-but that’s about it!
Below you’ll find the picture, link to recipe and review of what we had at “The Longs” this week (with a few keepers from previous weeks):
Scalloped Portobello & Cauliflower
Review: We’ve had this countless times. It is one of my newly found favorites. You can pair this with any meal and have it be a crowd pleaser!
Review: I made a few small changes to this recipe. I omitted the dill pickle in the salad portion and used relish in the dressing when I made it. Oh and I added crumbled cheddar cheese to garnish the salad…making it a cheeseburger salad!
Honey-Dijon Salmon with Creamy Cauliflower Mash
Review: The salmon was fairly tasty. No need for any additional spices or sauces while eating. The cauliflower was the overall winner for me on this recipe. I’ll definitely make at least the cauliflower again!
Balsamic Roast Beef
Review: This one was not a keeper at our house. It smelled amazing in the crock pot, but once we served it…it was a disappointment. It tasted like it was missing something, flavor was one of those things. I’ll definitely be looking for more crock pot meals for the winter time that are paleo friendly.
Maple Glazed Chicken with Sweet Potatoes
Review: This one was a keeper. Very easy and fairly quick to make. One dish cooking which is always my favorite. We happened to have company that night for dinner and I warned them I was trying something new. They were impressed at how flavorful the potatoes were and how juicy the chicken was. The kids really enjoyed this one as well. I will definitely be keeping this one in the rotation.
Creamy Dill Salmon (I paired this with broccoli florets & brown rice-seasoned with butter & chives)
Review: This one was also a keeper. It was amazing. Once again all the family enjoyed the meal and it was quick and easy to make. Ten minutes was not an understatement. I had my entire meal on the table in less than fifteen! The Creamy dill sauce was the perfect pairing for the salmon. We’ll be keeping this one on the rotation too!
Garlic Roasted Shrimp with Zucchini Pasta
Review: Another quick easy meal that our dinner guests enjoyed. The prep for this meal took longer than cooking and serving! Every single ingredient blended together seamlessly. Another quick weeknight meal for the rotation!
Marinade for Chicken (I used boneless chicken breast and paired this with a German potato salad & corn on the cob)
Review: Fantastic! The chicken was so tender after using this marinade. The comments on the recipe basically say the longer the better when using this marinade, I did about 6 hours.
Few foods conjure the fall season like acorn squash. It’s a gourd, for one thing, and we associate gourds with autumn; and its orange-y flesh suggests the season’s signature color. The sweet flavor of the squash is brought to the fore by the simplicity of the preparation.
SERVINGS: 4 – 6
- 2 small (48 ounces) acorn squash, seeded and cut into 1-to-2-inch wedges
- 1 tablespoon extra-virgin olive oil
- Kosher salt
Prepare the grill for indirect heat: If using charcoal, when the coals are ashen, dump them onto one side of the grill. If using a gas grill, preheat the grill with all burners on high. When it reaches a temperature of 500 degrees, adjust for indirect grilling. With a two-burner grill, turn off one of the burners; with three or more burners, turn off the center unit.
You want medium heat. For charcoal, you should be able to hold your hand about five inches above the grate for 5 to 7 seconds. For gas, the temperature should be 400 degrees.
Toss the squash wedges with the oil and season them generously with salt. Working in batches as needed, cook them (uncovered) directly over the fire until deeply charred, 6 to 10 minutes per side.
Move the squash wedges to the cool side of the grill. Close the lid and cook until they are soft, 10 to 20 minutes. Transfer the wedges to a platter for serving.
**Modifications I made…
I lined my top rack of the grill with tin foil and put the squash on it in a single layer. I sprinkled a little sea salt over them and shut the lid. The temperature of the grill was about 350.
I let them cook for approximately 10 minutes-while I was cooking the boneless marinated chicken breasts on the bottom rack. I left them on the top rack until they began to get tender.
I then took them from the top rack and made a single layer on the grill surrounding the chicken. I left the top up on the grill during this part. I let them cook for approx 3-5 minutes on each side. By now they were nice and tender-ready to serve.
I chose this as the alternative to charing them, simply because I don’t care for that taste.
The Washington Post