Tag Archives: easy dinner

What’s for Dinner Preparing for Spring

I didn’t make a shopping list last week because we had so many left overs from my daughter’s birthday party and extra odds and ends around the house. It was kind of fun to be creative with what we had, clean out the fridge and not waste food.

Sometimes dinner looks like this and that’s ok 🙂

left over garlic soup with a side of chicken quesadilla or cauliflower grilled cheese with shredded pork, rice and beans for the kids on a messy dinner table

left over garlic soup with a side of chicken quesadilla or cauliflower grilled cheese with shredded pork, rice and beans for the kids on a messy dinner table

I taught Yogapuncture for Spring in Crystal Lake Friday night over at Bonnie’s. It was, as usual a lovely evening and we talked a little about spring foods and how to keep a happy, healthy liver energy. (there’s two more opportunities for Spring yogapuncture this month at OhmMother Yoga  in West Dundee and Blu Rain Yoga in Antioch too)

Because we are in transition dinners will have some yellow foods to nourish the spleen energy (the spirit of transition) some warm foods since its technically still winter and some green and lighter foods of traditional spring.

What are you in the mood for, for dinner?

Crock pot spaghetti squash and meat balls (first time giving this recipe a go but I love the concept)

Almond crusted salmon with garlic mustard aoli on a bed of lemony creamed spinach (look for a recipe this week)

Pork Chops (they were on sale at the farmer’s market, I’ll be cooking them and serving them alongside some asparagus and mashed cauliflower)

Skillet Gnocchi with white beans and chard (one of my favorite dinners!)

Homemade Rueben sandwiches

Italian Baked Chicken with Green Lentil Mash

I was going to try out a new recipe that ended up pretty much nothing like how it started out. This was super easy, delicious and if you are trying to avoid carbs it was also super filling and didn’t feel like being deprived of anything.

What you need:

Chicken breasts

Red pepper

Italian dressing

Olive oil

Himalayan pink salt

Black pepper

Favorite seasonings or chicken stock (which ever you have available)

1 cup green lentils

8 cloves of garlic

5 baby zucchini

1 carrot

1 orange pepper

onion, diced

Directions:

Preheat oven to 450F Place chicken breasts in lightly greased (with olive oil) baking dish and soak in Italian dressing.

Bake for 40 minute or until cooked

Place chopped onion in sauce pan and cook until tender add the rest of veggies and garlic cloves, salt and spices and cook until veggies soften add water and spices or chicken stock and lentils and bring to a boil. Reduce to a simmer and cover until all water has been cooked out stirring occasionally if you light.

Transfer veggie and lentils to a blender and blend until smooth.

Steam broccoli as a side and enjoy!