Browsing Category A HEALTHY MEAL PLAN
Anita’s 4 Ingredients Glazed Grilled Salmon
Healthy, and super easy Recipe to make in No-time. Crusty, oven-baked caramelized Salmon. It’s one of our family favorite dishes.
Recipe will be posted 🙂
Anita’s Super Delicious BBQ Grilled Veggies
Fast, easy and super healthy choice to have your veggies. Incredibly flavorful side dish!
Ingredients
4-5 medium size Zucchini, cut lengthwise
2 onions, quarters
2 Roma Tomatoes, halves
2 yellow bell peppers, cut in strips
2 medium size eggplants, cut in 1/2-inch thick round slices
1/2 cup of olive oil
juice of a lemon
1 Tablespoon dried oregano
1 Tablespoon Kosher salt
1/2 Tablespoon freshly ground black pepper
Zest of a lemon
1 Tablespoon balsamic vinegar
Preparation
- Pre-heat a grill to medium-high heat 400 grades Farenheit. I used a gas grill, otherwise if using charcoal same flame but make sure coals are spread evenly under grill.
- Mix in a big bowl olive oil, vinegar, oregano, zest of a lemon, lemon juice, salt and pepper. Also, you can use a zip-log bag distributing each individual kind of vegetable in each bag with equally measured marinade.
- Allow to sit in each bag for about 15-20 minutes before grilling to soak into the flavors.
- Grill each side of vegetable until grill marks appear for about 5 minutes, then turn pieces to other side. Grill until charred and all veggies are fork-tender for a total of 15 minutes.
- Transfer into a platter, sprinkle with little salt. Enjoy!
Anita’s Super Easy and Delicious Stuffed Cabbage Casserole
This is an amazing and the easiest shortcut version of the classic cabbage rolls with layers of same traditional flavors in each bite.
Ingredients:
1 large head of cabbage, sliced 1/2-to-1-inch strips
1 pound of lean ground meat
4 tomatoes, small diced
4 garlic cloves, minced
1 cup of Basmati Rice
3-3 1/2 cups of vegetable or chicken broth
2 Tablespoon of tomato paste
1/3 cup of fresh lemon juice
1 teaspoon of salt
1/3 teaspoon of black pepper
1/2 teaspoon cinnamon, ground
1/3 teaspoon nutmeg, ground
2 teaspoon dried mint
2 Tablespoon of olive oil
Preparation
- Use a large pot, at medium-high heat sate ground meat in olive oil for 5 minutes or until meat is cooked. Add garlic and tomatoes. Cook for another 10 minutes.
- Seasoned with salt, pepper, cinnamon and nutmeg. Add uncooked rice and stir to combine. Add tomato paste and chicken broth. Let it simmer for about 15 minutes uncovered. Lower the heat, cover the pan and cook for about 20 minutes or till rice with meat is tender and rice is completely cooked. Set aside.
- Meanwhile in another pot sate sliced cabbage in olive oil and seasoned with dried mint. Cook for 15 to 20 minutes until cabbage is tender. Set aside.
- Use a baking dish and grease with butter. Spread a layer of the cooked cabbage. Spread the meat-rice mixture over the cabbage.
- Cover the top with another layer of cabbage. Enjoy!
             
              
              
            
         
       
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Versus the traditional individually wrapped ones: recipe of it on my site.
Anita’s Summer Tuna Salad
Ingredients
20 ounces canned tuna in olive oil
1 Tablespoon Olive oil
10-15 Kalamata Olives, pitted
3 Persian cucumbers in rounds, diced
1 ripe avocado, diced
fresh oregano leaves, finely chopped
1 Tablespoon grated onion
1 Tablespoon of balsamic glaze
1 teaspoon capers, minced
Salt and pepper to taste
juice of a lemon
Preparation
- In a large bowl, whisk in olive oil, lemon juice, balsamic glaze, minced capers, chopped fresh oregano leaves, and grated onion. Add in tuna. Mix well.
- Season with salt and pepper. Incorporate olives, avocado and cucumbers. Extra squeeze of a lemon over the top with a drizzle of balsamic glaze. Enjoy!
Anita’s Best Light and Delicious Grilled Salmon Tacos
Ingredients
4 8-ounces salmon fillets
2 Tablespoon olive oil
1/3 teaspoon Kosher salt
1/3 teaspoon smoked paprika
juice of 1 lemon
1 Tablespoon Dijon mustard
1/3 teaspoon cayenne pepper
1 teaspoon Honey
1 teaspoon vegetable oil
Preparation
- Preheat grill to 450 degrees Farenheit
- In a small bowl mix together olive oil, salt, paprika, cayenne pepper, lemon juice, mustard and honey.
- Brush top side of salmon with this mixture.
- Place over hot grill greased with vegetable oil. Cover the grill and cook salmon for 4-5 minutes.
- Flip salmon to other side and brush it with lemon mixture. Cook for max of 2 minutes. Remove from grill.
- Assemble flaky salmon over the tortilla of your choice (corn, flour). Coleslaw with some lemon juice, olive oil and chives served over grilled salmon or fresh salsa will be delicious too.
Omit the Carbs! No tortillas. For a fancy and light dinner, could be presented in a plate over ribbon carrots and refreshing cucumbers with a lemon-olive oil light vinaigrette. Enjoy!
Anita’s Roasted Eggplant Margarita Pizza
LOVE PIZZA! Make this super simple and delicious snack in no time. Satisfy your craving without the carbs!
Ingredients:
4 medium size eggplant sliced into 3 long pieces; 1/2 to 1 inch thick
3 Roma tomatoes, cut rounds into 1/2-inch thick slices
fresh basil
3 – 4 Tablespoons of Olive Oil, to drizzle and for pan
6-7 slices of Provolone Cheese
1 teaspoon Herbes of Provence
1 teaspoon Kosher salt
1/4 teaspoon ground black pepper
1/3 teaspoon garlic powder
Preparation
- Preheat oven to 400 Grades Farenheit.
- Prepare a large baking sheet with foil and drizzle over with some olive oil.
- Arrange 4 long slices of eggplants overlapping, in three rows of 4 each.
- Drizzle with olive oil all tops of eggplants slices.
- Sprinkle with Herbes of Provence, salt, pepper and garlic powder. Place in oven and bake for about 10 to 15 minutes till eggplants are cooked and tender with crispy bottoms. Remove from oven.Â
- Arrange 5 slices of round sliced tomatoes on top of each row of eggplants.
- Bake for about 15 minutes.
- Remove from oven, sprinkle with some fresh basil leaves.Â
- Arrange cheese wherever you prefer.
- Return to oven and bake for another 5 to 10 minutes until cheese is melted. Remove from oven and allow to cool in pan for 5 minutes before serving. Enjoy!
Anita’s Delicious Eggplant Boats filled with Turmeric Rice and Beef with Pine Nuts
Ingredients
4 medium eggplants
1/2-pound ground lean meat
3 garlic cloves, minced
3 Tablespoons olive oil to drizzle over eggplants
2 tablespoons olive oil for rice
1 cup of basmati rice, uncooked
2 cups filtered water
1/2 teaspoon turmeric, ground
1/3 teaspoon cumin, ground
1/3 teaspoon nutmeg
1/3 teaspoon dried mint
1 teaspoon salt
1/3 teaspoon black pepper
1/3 cup pine nuts, toasted
Preparation
- Line a baking pan with foil paper. Meanwhile preheat oven to 400 grades Farenheit. Cut each eggplant in half and score the flesh crosswise using a knife so they will become tender in the center. Do not peel eggplants. Drizzle top of eggplants with olive oil. Â Â
2. Roast eggplants for about 25 to 30 minutes or until flesh in center is cooked and tender.
3. Meanwhile, take a medium saucepan and heat olive oil. Add ground meat. Seasoned with nutmeg, salt, and pepper. Cook meat for about 10 minutes and add in minced garlic. Stir.
4. Incorporate one cup of basmati rice. Add turmeric and dried mint. Toast rice for a minute. Stir well. Add 2 cups of water and let it simmer over medium-high heat uncovered.
Lower heat and cover the pan. Cook rice for 15-20 minutes till tender and water has evaporated. Set aside.
5. Fill the eggplants shells(boats) with rice mixture. Place in oven for only 5-7 minutes.
6. Garnish with some toasted pine nuts and fresh mint. Enjoy!
Anita’s Light, Simple and Delicious Cauliflower Rice
Ingredients
1 large head cauliflower
2 Tablespoon butter
2 Tablespoon olive oil
3 garlic cloves, minced
1/2 cup chicken broth
1/2 onion, small diced
1/2 teaspoon salt
1/3 teaspoon black pepper
3/4 cup fresh parsley, chopped
2 Tablespoon fresh lemon juice
1/3 teaspoon cumin, ground
Preparation
- Cut Cauliflower into medium pieces. Don’t discard the core. You can cut core into very small pieces. Use a food processor and pulse to turn head of cauliflower into rice. Work it into batches. Set aside.
- Into a large skillet with butter and olive oil stir in garlic and onions. Cook for about 3-4 minutes at medium heat.
- Add cauliflower rice. Seasoned with salt, pepper, and cumin. Keep stirring rice and add chicken broth. Let it simmer uncovered and lower the heat. Cook till tender but still crispy for about 5 minutes.
- Turn off heat and add chopped parsley. Drizzle lemon juice over. Mix well. Serve and enjoy!
Anita’s Delicious Roasted Salmon with Orange-Cilantro Sauce over Cabbage
Recipe will be posted soon!
Flaky, juicy, buttery salmon that melts in your mouth.
                
        
      
      
Cauliflower Rice
Anita’s Delicious Grilled Steak Spinach Salad with Homemade Soy Ginger Dressing
Ingredients
FOR THE SALAD:
2-3 cups Baby Spinach Fresh Leaves
2 carrots, sliced and grilled
1/3 teaspoon grated fresh ginger
1 clove of garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon soya sauce
1 Tablespoon mayonnaise
1 teaspoon honey
FOR THE STEAK:
1 pound Flank steak or skirt steak
Salt and Pepper to seasoned
1 teaspoon Pomegranate Molasses
2 Tablespoon Extra Virgin Olive Oil
Preparation
- Dry Steak with paper towels. Place steak in a large bowl to marinate for about 35 to 40 minutes with salt, freshly ground black pepper, pomegranate molasses, and olive oil.
- Meanwhile, heat the grill over medium-high heat. Grill steak for about 3 to 5 minutes on each side. Place steak on a cutting board, cover with foil and let it rest for at least 5 minutes. Cut into strips. Set aside.
- Place spinach leaves in a large salad bowl. Arrange grilled carrots all around.
- In a medium bowl, combine fresh ginger, minced garlic, Dijon mustard, soya sauce, mayonnaise, and honey.
- Drizzle enough dressing over salad. Enjoy!
