Everything Smashed Potatoes

Everything Smashed Potatoes (Photo: Molly Morgan)

EVERYTHING SMASHED POTATOES

Serves 6.

Ingredients:
1.5 pounds baby gold potatoes, whole (about 4 cups)
1 tablespoon butter, melted
2 tablespoons Everything Bagel Seasoning
1/3 cup cheddar cheese, shredded

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Directions:

1. Preheat the oven to 425 degrees Fahrenheit. Scrub and clean the potatoes.

2. Bring a pot of water to a boil, then add the potatoes. Boil for 20 to 25 minutes to until the potatoes are tender.

3. Drain the potatoes, let cool slightly. Transfer the potatoes to a baking sheet. Using the bottom of a measuring cup, firmly press the potatoes to “smash”.

4. Drizzle the melted butter over the smashed potatoes. Sprinkle on the everything bagel seasoning over the potatoes and the shredded cheese.

5. Roast the potatoes for 15 to 20 minutes, until the potatoes are lightly browned, and the cheese is melted.

Nutrition facts (per serving): 150 calories, 7 grams fat, 4 grams saturated fat, 20 milligrams cholesterol, 250 milligrams sodium, 18 grams carbohydrates, 2 grams fiber, 1 gram sugar, 4 grams protein

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Coconut Skillet Chicken

Coconut Skillet Chicken (Photo: Molly Morgan)

Coconut Skillet Chicken

Serves 4

Ingredients:
4 skinless boneless chicken breasts (about 1 1/2 pounds) or firm tofu
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon coconut oil
1/2 cup red onion, sliced
1 cup vegetable stock
2 tablespoons lime juice
1 tablespoon fresh cilantro, chopped
1/2 teaspoon red chili flakes (adjust to taste preference)
1/2 cup coconut milk
1 tablespoon corn starch mixed into 1 tablespoon water
2 cups cooked brown rice

Directions:
1. Season each side of the chicken with salt and pepper.
2. In a large skillet, melt the coconut oil over a medium high heat. Add the chicken breasts and cook each side for 5 to 7 minutes or until browned on each side.
3. In the same skillet, add the chopped onion and sauté for a few minutes to soften. Add the vegetable stock, lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce to a simmer, continue to simmer for 5 to 10 minutes to let the sauce reduce down.
4. Stir in the coconut milk and bring to simmer again for another 5 minutes. Add the prepared corn starch and bring to a boil to thicken the sauce.
5. Add the chicken back to the skillet and let the chicken continue to cook until it is cooked through (about 5 to 10 minutes).
6. Serve over the brown rice or quinoa.

Click here to watch a video of this recipe from the video archive from Molly’s cooking project with Olum’s.

Lentil Bolognese

Lentil Bolognese

Lentil Bolognaise

Serves 6

Ingredients:
2 cloves garlic, finely chopped
1 small onion, finely chopped
1 medium carrot, finely chopped
6 ounces button mushrooms
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
2 cups water
¼ teaspoon sea salt
¼ teaspoon black pepper
8 oz. lean ground beef (at least 90% lean) (or meat substitute)
1 tablespoon tomato paste
1 (14-ounce) can whole tomatoes
1/2 cup dried red lentils
1 pound whole grain spaghetti

Shredded Parmesan cheese, for serving

Directions:

1. In food processor, pulse together garlic, onion, carrot and mushrooms until finely chopped.

2. In a large skillet, add the olive oil and heat over medium heat. Add the finely chopped vegetables, oregano, and red pepper flakes. Then cook together, stirring occasionally, until tender, about 4 to 5 minutes.

OR: In an Instant Pot, add olive oil and choose sauté feature to sauté vegetables.

3. Next add the ground beef (or meat substitute) and cook, breaking up with wooden spoon, until browned, 10 to 12 minutes.

OR: In an Instant Pot, add ground beef to the instant pot.

4. Stir in tomato paste and cook 1 minute. Add tomatoes (and their juices) and once added to the skillet, crush the tomatoes. Then add lentils, 2 cups water, and sea salt and pepper; simmer until lentils are tender, for about 15 to 20 minutes.

OR: In an Instant Pot, add ingredients in this step. Follow Instant Pot instructions to secure lid and then cook under high pressure for 5 to 7 minutes, or until lentils are tender.

5. Meanwhile cook the pasta, per the package instructions. Add the cooked pasta to the skillet (or Instant Pot) and toss to coat with the sauce.

6. Serve topped with shredded Parmesan cheese.

Mediterranean Loaded Fries with Tahini Sauce

These fries are delicious and loaded with all the right things - falafel, chopped red and yellow pepper, sliced olives, diced radishes and cucumber, and crumbled feta cheese. Plus then topped with this homemade magical tahini sauce!

This recipe calls for two frozen products - one from Alexia and another from Sol Cuisine, if you can’t find these brands at your grocery stores opt for similar products. Or you can make your own baked sweet potato fries and falafel too!

For a baked Sweet Potato Fry recipe, check out my go-to recipe on page 115-116 in my book Skinny Size It (Harlequin Non-Fiction).

Mediterranean Loaded Fries (Image: Molly Morgan)

Mediterranean Loaded Fries with Tahini Sauce
Serves 4

Ingredients:
1 bag (15 oz) of Alexia Sweet Potato Fries
1 cup chopped veggies (red pepper, yellow pepper, cucumber, radish, onions)
1/4 cup sliced black olives
1 bag (10 oz) Sol Spicy Mediterranean Falafel or similar

Ingredients - Sauce:
1/2 cup tahini
1/4 cup fresh lemon juice
5 tablespoons water, plus more
1 tablespoon maple syrup
1 small garlic clove, minced
1/2 teaspoon sea salt

Directions:
1. Pre-heat an air-fryer or oven to 425 degrees F. Cook the sweet potato fries and falafel to the package instructions.
2. Meanwhile in a small bowl whisk together the tahini sauce ingredients and chop the vegetables.
3. Arrange the baked fries on a platter and top with vegetables, olives, feta, and falafel. Then finish with the tahini sauce AND serve with extra tahini sauce on the side.

Avocado Ruben Sandwiches

This simple and delicious sandwich is perfect for warm summer nights! Plus the each serving of the Thousand Island dressing has 1/3 of the calories (only 20) compared to traditional dressing.

Avocado Ruben (Image Source: iStock)

Avocado Rubens
Serves 4

Ingredients:
1 cup sauerkraut
8 sliced rye bread, toasted
1 medium ripe avocado, halved, pit removed, peeled and sliced
1 large tomato, cut into 8 slices
¼ cup of Guiltless Thousand Island Dressing (See recipe below)

DIY Thousand Island Dressing Ingredients:
1 cup reduced fat mayonnaise
¼ cup ketchup
3 tablespoons sweet pickle relish

Directions:

1, In a skillet sauté the sauerkraut for 3 – 5 minutes, until it is lightly warmed.

2. Prepare sandwiches: top 1 slice of bread with sauerkraut, avocado, tomato slices, and top with 1 tablespoon of the Thousand Island Dressing.

Optional: Add slice of Swiss cheese or your other favorite cheese, lettuce or spinach, cucumbers, or other sliced veggies.

Ginger Vegetable Stir Fry

A simple and flavor packed recipe, perfect for busy nights! To add protein to this, consider edamame, cubed tofu, or chicken! Prepare the protein first, then proceed with the rest of the recipe.

Stir-Fry Vegetables (Image source: iStock)

Ginger Vegetable Stir Fry
Serves 4

Ingredients:
1 tablespoon corn starch
1 ½ teaspoons garlic, minced
2 teaspoons ginger root, divided
¼ cup peanut or sesame oil
4 cups stir fry veggies (e.g. broccoli, cauliflower, carrots, red pepper, snap peas)
2 tablespoons light soy sauce or tamari
2 tablespoons water
¼ cup chopped onion

Directions:

1. In a large bowl, whisk together the cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons of the oil. Then add-in the stir-fry veggies, tossing lightly to coat.

2. Heat the remaining 2 tablespoons of oil in a large skillet or wok over medium heat. Add the vegetables and cook for 2 to 3 minutes, stirring constantly. Then add-in the soy sauce, water, onion, and remaining ginger. Cook until vegetables are tender but still crisp.

Serving suggestions – Serve over cooked brown rice or quinoa. For a protein boost: add edamame, tofu, or chicken.

Ruben Bowl

This Ruben bowl is perfect anytime of the year! Full of flavor and quick and easy. Grab the recipe below!

For a low carb or gluten-free alternate - skip the rye bread croutons and instead top the bowl with shredded or cubed Swiss cheese.

Ruben Bowl (Image: Molly Morgan)

Ruben Bowl
Serves 6

Ingredients:
1 head of cabbage, sliced thin
8 carrots, sliced into thin strips
1/3 cup canola oil + 1 tablespoon canola oil
1/3 cup cider vinegar
1 tablespoon sugar
8 ounces corned beef (or meat alternate*)
4 slices rye bread
4 slices swiss cheese (1 ounce per slice)
Thousand Island Dressing

*Meat alternate tip: Sauté Quorn pieces in a skillet and finish with a drizzle of BBQ Sauce

Directions:
1. In a large skillet, heat the oil. Add one tablespoon of the canola oil. Add the carrots and cabbage. Sauté stirring frequently for about 15 minutes.
2. In a small bowl stir together the remaining canola oil, sugar, and cider vinegar. Once combined, pour over the cabbage and carrot mixture. Cook down another 5 minutes or until the cabbage is tender.
3. In a skillet warm the pieces of corned beef and slice into pieces. *Or prepare the meat alternate of choice.
4. In a toaster, toast the slices of rye bread and then top each slice of bread with swiss cheese. Place the toasted bread on a baking sheet and bake at 350 degrees for 5 minutes to melt the cheese. Transfer to a cutting board and slice into cubes.
5. Divide the cabbage mixture among serving bowls, top with the corned beef, rye bread cubes, and drizzle with Thousand Island dressing. Serve!

Nutrition Facts (per serving): 430 calories, 29 grams fat, 7 grams saturated fat, 0 grams trans fat, 60 milligrams cholesterol, 825 milligrams sodium, 30 grams carbohydrates, 6 grams fiber, 14 grams sugar, 16 grams protein

Mango Salad with Creamy Vinaigrette Dressing

This salad is simple to whip together and delicious! It is a perfect accompaniment to a meal or could even be topped with blackened salmon, grilled chicken, or tofu for a main dish.

Mango Salad with Creamy Vinaigrette Dressing
Serves 6

Salad Ingredients:
4 cups baby spinach or leafy greens
1 mango, diced
1/2 red onion, sliced
1/4 cup walnuts
1 avocado, diced

Creamy Vinaigrette Dressing Ingredients:
1/3 cup canola oil
2 tablespoons sugar
1/3 cup apple cider vinegar
1 tablespoon mustard
1 tablespoon mayonnaise
salt and pepper, to taste

Directions:
1. On a serving plate, layer the leafy greens.

2. Top with mango, onion, walnuts, and avocado. Drizzle salad with 4 - 6 tablespoons of the prepared dressing.

Nutrition facts (per serving): 190 calories, 15 grams fat, 2 grams saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 60 milligrams sodium, 15 grams carbohydrates, 4 grams fiber, 10 grams sugar, 3 grams protein

Taco Stuffed Peppers

This taco stuffed pepper recipe is delicious and comes together quickly! Depending on your preference and tolerance to spice, dial up or down the cayenne pepper!

Recipe notes: Time saving tip: opt for steamable bags of brown rice, which cook in 90 seconds in the microwave. The filling of this recipe will likely make more than just for 6 pepper halves (variable depending on the size of your peppers!), bake up the extra filling on the size and serve it along side the peppers.

If you make this recipe, report back!

Taco Stuffed Peppers (Image Source: Molly Morgan)

Taco Stuffed Peppers
Serves 6+

Ingredients:
3 large peppers*, sliced in half lengthwise, seeds and stems removed
1 sweet onion, chopped
1 bag (12 oz) frozen corn
1 tablespoon olive oil
4 cups brown rice, cooked
1 can (14.5 oz) diced red tomatoes
1 can (14.5 oz) black beans, drained and rinsed
1 teaspoon garlic powder
2 teaspoons smoked paprika
1 teaspoon black pepper
1/2 teaspoon (or more) cayenne pepper
1 cup shredded part-skim mozzarella cheese

*If peppers are smaller in size, opt for 4 peppers!

Directions:
1. Preheat oven to 350 degrees F. Place prepared pepper halves in baking dish.
2. In a skillet over medium heat, add olive oil and sauté onions for 7 to 10 minutes, until tender and lightly brown. Add frozen corn and sauté for 7 minutes more.
3. In a large mixing bowl combine cooked rice, tomatoes, black beans, and sautéed vegetables. Add in spices and 3/4 cup shredded cheese and stir to combine.
4. Transfer mixture to peppers and stuff the mixture into the peppers. Top each pepper with remaining shredded cheese. Place extra rice filling in 9 x 9-inch baking dish.
5. Bake for 35 to 40 minutes, until the cheese is melted and the mixture is warmed through.

Serving suggestions: Serve topped with taco sauce, plain Greek yogurt or sour cream, and diced avocado.

Nutrition Facts (per serving): 365 calories, 8 grams fat, 3 grams saturated fat, 0 grams trans fat, 10 milligrams cholesterol, 475 milligrams sodium, 60 grams carbohydrates, 10 grams fiber, 6 grams sugar, 15 grams protein

Sheet Pan Enchiladas - Two Ways!

There is something so fantastic about sheet pan dinners! One of my favorite bonuses is that they are quick and easy to clean up.

This is a sheet pan enchilada recipe that I have adapted from Molly Gilbert’s, Sheet Pan Suppers cookbook, which is filled with lots of delicious recipes.

Sheet Pan Enchiladas
Serves 6

Ingredients:
2 cups chicken, cooked and diced OR chickpeas, drained and rinsed
1 can diced green chilies
2 cups enchilada sauce
1 cup black beans, drained and rinsed
1 cup chickpeas, drained and rinsed
1/2 cup scallions, chopped
1 cup cheddar cheese, shredded
10 small whole grain tortilla shells
3 cups+ cooked brown rice or cauliflower rice
1 avocado for serving

Directions:

1. Prepare a sheet pan with heavy duty foil. Preheat oven to 350 degrees F.

2. In a mixing bowl, combine the chicken or 2 cups chickpeas), chiles, 1/2 cup enchilada sauce, black beans, chickpeas, scallions, and 1/2 cup of the shredded cheddar cheese. Mix to combine.

3. Spread 1/2 cup of enchilada sauce in a thin layer over the sheet pan. Line perimeter of sheet pan with the rice.

4. To fill the enchilada shells: spread out one tortilla shell and fill it with about 1/2 cup of the chicken mixture. Then roll up folding the two sides and roll tightly so the filling stays in the shell. Place the filled shells on the baking tray in two rows, of 5 wraps each.

   Note - depending on the size of your tortilla shells, adjust the number of enchiladas you prepare!

5. Drizzle the remaining sauce over the rice and over the top of the shells. Sprinkle with remaining cheddar cheese. Bake for 30 minutes or until cheese it melted and filling is warmed through.

   Serve topped with diced fresh avocado!