Burger Salad

So Mike's been working late a few days a week and his job provides dinner. I get home with about 0% motivation to make dinner for one, so I end up going back to my favorite single person dinner of all time (which is actually pretty good for you)- burger and salad. Oh and some pretty flowers for myself- a very good splurge after a long day.

This iteration is a 93% lean turkey burger- I just mix in some spices and salt, no breadcrumbs or crazy stuff. Then I throw the following in a jar:

2 cloves garlic, grated or minced
1 squirt dijon mustard (about a heaping teaspoon)
1/4 c. cider or white wine vinegar
1/2-3/4 c. olive oil (depending on how vinegary you like your dressing)
1 tsp. maple syrup, honey or agave nectar
a good pinch of salt
a few grinds of pepper

Now throw the cover on and shake the daylights out of it until its blended together. Mmmm. This makes me enough dressing for a few salads, which is why I make it in a jar. I can just pop it in the fridge when I'm done.

Cook up the burger, add some goodies to the salad (cukes, onion, tomatoes, whatever), sprinkle on dressing and enjoy. Super easy, healthy and yummy lunch or dinner for 1.

What's For Dinner?

Do you ever have this internal conversation around 5pm? "Ooh I'm getting hungry. I bet my husband is hungry, too. Good thing I've planned a healthy and well-balanced meal that will be ready in less than ten minutes. Good job, self."

No?


Well let me introduce you to this ridiculously easy recipe. It's light, well-balanced, versatile and (most importantly) delicious!


Broiled Fish with Couscous and Veggies


For the fish:
1 lb boneless white fish (we used cod- use whatever you like/is on sale!)
1 tbsp. olive oil
1/2 lemon, juiced (or a few squirts bottled lemon juice)
salt and pepper to taste
herbs/spices of your choosing (some fresh cilantro or basil would be yum!)


Combine oil, lemon juice, salt, pepper and herbs/spices. Stick the fish on an aluminum foil lined baking sheet and brush mixture onto both sides. Set broiler to high and position rack about 5-6 inches from flame. Broil 4-5 minutes/side, depending on how thick your fish is. 


For the veggies:
4-5 cups thin-sliced veggies of your choosing (we used onion, summer squash and mushrooms)
1/2 c. white wine or broth
salt and pepper to taste

Set a saute pan over medium heat. Film the pan with a little oil and add veggies. 

We cook the onion first, since it takes a bit longer. 

Add in wine and reduce to a simmer. This cooks in no time at all, so prepare it right before you're ready to eat!


For the couscous:

Cook according to package directions. Ours takes 5 minutes!!!

A super simple, easy and yummy meal that's good for you! That's a tiny improvement that is easy to do!

Quickie Dinner- Spiced Chickpeas with Quinoa

In our house, spring cleaning kind of happens whenever we find ourselves with some free time. Sweeping under the fridge or dusting the (horrific) vinyl wallpaper in our living room just kind of get done when they get done. This year, we decided to extend the spirit of spring renewal into our cabinets, as well. 

We got rid of a ton of expired food when we reorganized our cabinets, but there is a way to go until we have used all of the good stuff that is stuffed in our pantry. Lots of canned and dry goods, lots of half-full bags of pasta. Here is our meal plan for the week which will (hopefully) use up quite a bit of our stash. 

Cumin Spiced Chickpeas

Inspired by The Minimalist

1 onion, chopped (we used red)

1 1-inch piece of peeled ginger, grated

1 tbsp. toasted, whole cumin seeds, ground

1 lemon, juiced

2 tbsp. olive or safflower oil

3 c. chopped veggies (use what you have around- we had carrots, peppers, snow peas, broccoli)

salt and pepper to taste

2 cans chickpeas, drained and rinsed 

In a dry pan, toast the cumin seed for a few seconds (until fragrant). 

Grind with a mortar and pestle or coffee/spice grinder. 

Combine cumin, oil, lemon juice, ginger, salt and pepper.

 Add chickpeas, onion and veggies to a large bowl and combine with dressing.

 Refrigerate overnight for best flavor. Serve with quinoa or whole wheat cous-cous.

Linking up with: 

Quickie Dinner- Sweet and Sour Meatballs

A few nights ago, I forgot to defrost the meat for the meal I planned to make- it happens to the best of us. Mike and I got home from work late and we were Hungry with a capital H! I needed something that would be quick to make, but none of the recipes I looked at sounded good. Then I came across this recipe for sweet and sour meatballs. Mmmm.

After a quick check of the pantry, I realized that with a little improvising I could make it work.


Sweet and Sour Meatballs
Serves 4


Ingredients:
Meatballs
1 lb. ground chicken (or pork)
1 c. panko breadcrumbs
2 tsp. garlic powder
1 tsp. red pepper flakes
1 egg
2 tsp. salt
handful of cilantro, chopped (optional)


Sweet and Sour Sauce
1- 28-oz. can of pineapple (juice reserved) or
1/2 fresh pineapple, peeled, cored and cubed (this is what we used)
2 tsp. red pepper flakes (optional)
2 tbsp. cornstarch
1/2 c. brown sugar
1 tsp. salt
1/4 c. rice wine vinegar
1/4 tsp. fresh grated ginger (about a 1/2 inch piece, peeled)
1/2 tsp. garlic powder
6 tbsp. ketchup
6 tbsp. reserved pineapple juice or
6 tbsp. canned pineapple juice if you use fresh pineapple (I'm sure OJ/limeaid or even water would be fine)


For the meatballs: 
Combine all ingredients in a bowl and mix with clean hands until just combined.

In a large skillet, heat a little vegetable oil (once around the pan) to medium heat. Roll into meatballs (I use about a tablespoon of the meat mixture) and fry on all sides until cooked through. This should take about 15 minutes, or so.

For the sauce:
Peel, cut and core the pineapples (or drain juice if using canned).

In a saucepan or skillet, add a teaspoon of olive oil or butter and heat to medium.

Add the pineapples and red pepper flakes (if using) and cook for a few minutes.

In a small bowl, combine the other ingredients well and add to the pineapple. Bring to a gentle boil and stir frequently to avoid scorching. Cook for a minute, or until thickened.

I served this over brown rice (it would be great with couscous, which is quicker!) and some freshly chopped cilantro. The verdict? Delicious and very filling! We both loved this and it was very good the next day as leftovers.

 Linking today with: (stop on by and check out the awesomeness!)