It's been about a month since I did my last recipe review post, so it's time for another!
We've now gone a whole three months without eating a frozen dinner once (although we have eaten frozen veggies a few times). So I'm pretty dang proud of myself for making this commitment to eat less processed, real foods, and actually sticking to it.
For this past month, I only have a handful of new recipes to share though, because now that we've tried so many yummy healthier recipes the previous two months (here and here), this month we recycled some of our favorite meals again, and added these new ones below to try out.
Sweet Potato Cauliflower Soup with Sausage
The original recipe
didn't call for sausage, but it was suggested in the description on
Pinterest, so I went ahead and added some chicken sausage and it was
really good. One thing to note when making the soup, I thought it was
going to be too runny at first, but once you put half of it in the
blender, the chopping up of the cauliflower makes it a thicker
consistency. I really liked the half blended, half chunky texture, and
it was enough for three nights of dinner, which is always a win in my
book. More nights of yummy food, less nights of cooking FTW!
Crock Pot Honey Apple Pork Tenderloin
This was a very simple and easy recipe,
and was really good too. It took maybe 5 minutes to prepare before
sticking it in the crock pot, although I did add about 1/4th cup of
water to the bottom of the crock pot, just so the meat wouldn't dry out
while cooking. One night we had this with a side salad and the next
night we had it with steamed veggies. Definitely recommend it for a
quick-prep crock pot recipe.
Homemade Sweet Potato Gnocchi
I'd been wanting to try making homemade gnocchi for a while now, and this was the recipe
I tried because it looked easier than some other gnocchi recipes I'd
seen. And actually, it really wasn't too hard to make, maybe took around
20 minutes with the rolling and cutting of the dough. Although next
time I think I will cut my gnocchi into slightly smaller pieces, just so
it cooks a little quicker. But overall, it was really good.
I did make one substitute in the recipe though, I used gluten-free flour
instead of regular flour. After going very low carb for the past two
months, I've been slowly trying to add back in some good carbs, but
still mostly avoiding wheat gluten. That's why there's a lot of sweet
potatoes in these recipes that we mixed in with more low-carb recipes
this past month.
Roasted Pumpkin Sage Soup with Sausage
Another orange colored soup for fall. I still can't decide if I liked this pumpkin one or the cauliflower sweet potato one better, both were very good and filling enough to be a whole meal with the addition of chicken sausage. Next time though I think I will use a little more sage, to kick up the flavor a little. But these soups will definitely be in the meal rotation again, since they are so perfect for the season.
Chili Lime Snapper
I probably used to only cook fish once or twice a year, if that, but I'm loving all of the healthy fish recipes we've been trying over the past few months. This snapper recipe was yet another quick and easy dish to make. It was maybe 12-15 minutes of prep and cooking time (I just cooked the snapper filet whole, then split it in two before serving), so it was great for making on a busy night after getting home from my tennis lessons. I served it with brown rice, to balance out the spiciness of the chilies, as well as a side salad.
Chipotle-Glazed Roast Chicken with Sweet Potatoes
I've mentioned before that my husband isn't crazy about chicken, unless it's in the form of a nugget from a fast food place, or if it's in bite sized chunks and covered in sauce or cheese. But I finally found a chicken recipe he actually liked, with a few tweaks.
For this recipe, I baked the sweet potatoes for 15 minutes as directed, then stirred/flipped them and baked them another 10 minutes. I then placed the chicken breasts that I'd cut up into chicken tenders sized pieces over the potatoes and baked for only 15 minutes, since the smaller chicken pieces would cook quicker than the larger, full breasts the recipe called for. This was a great compromise, since I got the chicken that I love to eat, and my husband was happy because with the smaller pieces of chicken, it was covered enough in sauce for his taste. The spiciness of the chipotle sauce also helped him like it, since he tends to like things spicier than I do. I only used 2 1/2 of the chipotle chilies though, not the 4 that the recipe called for. I don't think I could take that much spice! But overall, I'm really happy to have another chicken recipe to add to the select few I've found that my husband actually likes.
Grain-Free Cheesecake Swirl Brownies
I mentioned these briefly in the October Photo Challenge I was participating in, but wanted to give it a proper mention here as well. These grain-free brownies were super yummy, although I liked them better than my husband did, and I don't even usually like chocolate all that much. When they were warm they were nice and moist and when they were cold they tasted almost like fudge. I made them for Halloween, hence the orange food coloring in the cheesecake swirl.
So those are the new recipes we've been trying out lately. I think after this past month of recycling some previously-tried recipes, and only mixing in these few new recipes, it might be time to do some searching on Pinterest for even more healthy recipes, to change things up some more.
Where do you find healthy recipes to try? Any sites I should be checking out, or does everyone just mostly use Pinterest these days for recipe inspiration?