Healthy | Good Dinner Mrs Mellen

Tag: Healthy
- Seared Scallops
  
  Posted at 10:12 am by Good Dinner Mrs Mellen
  
  Feb 9th
  Scallops are so easy and delicious to make; taking very little time to cook for a fantastic quick dinner. I used a grille pan to sear my scallops; my personal favorite is Le Creuset. You can use a regular pan. I soaked the scallops in lemon juice and garlic for a hint of a lemony garlic flavor.
  
  1 to 1 1/4 pounds dry sea scallops, approximately 16
  
  juice of one lemon
  
  2 cloves of garlic, minced
  
  2 teaspoons unsalted butter
  
  2 teaspoons olive oil
  
  Kosher salt
  
  Freshly ground black pepper
  
  Rinse scallops with cold water and thoroughly pat dry. Place in bowl and pour lemon juice over scallops. Add garlic.Let set for minutes then drain discarding the lemon juice and garlic. Pat dry again.
  
  Add the butter and oil to a 12 to 14-inch saute pan or ridged grill pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
  
  Enjoy!
  
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  Posted in dinner, Good Dinner Mrs Mellen, Healthy, Main Meal, scallops | Tagged Easy recipes, Healthy, le creuset, quick meal, scallops
- Cauliflower & Roasted Garlic Soup
  
  Posted at 9:10 am by Good Dinner Mrs Mellen
  
  Feb 3rd
  Living in New England hot soup on a cold snowy day is the perfect accompaniment to a salad for a heathy filling lunch. I like to make soups that are flavorful and healthy. I altered the ingredients in this soup, using almond milk instead of cow’s milk. The almond milk adds just enough smoothness to the soup. I will warn you I love garlic. If you don’t want as much garlic you can add only four roasted garlic cloves: Roasted garlic has a more mellow flavor, not as pungent as boiled or sautéed.
  
  3 tablespoons olive oil
  
  1 head of cauliflower, cut into florets
  
  3 leeks, thinly sliced, just the white part
  
  1 bulb garlic, roasted and peeled*
  
  3 cups vegetable stock
  
  1/2 cup almond milk, unsweetened
  
  1 teaspoon Himalayan pink salt
  
  1 teaspoon black pepper
  
  1 teaspoon fresh thyme
  
  Directions
  
  Heat olive oil in a large stockpot over medium heat.
  
  Add cauliflower, leeks, and garlic; sauté until the vegetables have caramelized (roughly 15 minutes).
  
  Add stock and reduce the heat to medium-low and simmer for about 20 minutes or until the cauliflower florets are soft and tender.
  
  Puree the mixture in a blender until smooth. Then, pour the soup back into the pot. Add salt, pepper, and thyme.
  
  Stir in almond milk and simmer for 1-2 minutes.
  
  Serve immediately. Makes 4-6 servings
  
  * Preheat the oven to 400 degrees F. Slice off the top each head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes.
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  Posted in cooking, Food, Good Dinner Mrs Mellen, Healthy, lunch, Soup, Soups, vegan, Vegetarian | Tagged Cauliflower Soup, easy vegan, Healthy
- Hearty Lentil Soup
  
  Posted at 12:31 pm by Good Dinner Mrs Mellen
  
  Jan 13th
  New Year’s resolutions always include losing weight and eating healthy. Lentil soup is low calorie and high in fiber; both important for keeping your resolutions. I like to add garbanzo beans for extra protein and roughage. If you’f like a more spicy version add a tablespoon of hot sauce.
  
  2 teaspoons olive oil
  
  1 medium-size yellow onion, chopped (1 1⁄2 cups)
  
  2 celery stalks, finely chopped (1⁄2 cup)
  
  3 large garlic cloves, minced (1 1⁄2 Tbsp.)
  
  2 teaspoon ground cumin
  
  1 cup baby carrots, sliced
  
  1 package (15.5 oz) dried brown lentils
  
  1 can garbanzo beans, rinsed and drained
  
  8 cups lower-sodium vegetable broth
  
  1 (14.5-oz.) can diced tomatoes, undrained
  
  2 teaspoons kosher salt
  
  1/4 teaspoon black pepper
  
  Directions
  
  Put oil in a large Dutch oven heat medium-high. Add onion, celery, and garlic to Dutch oven. Cook over medium-high, stirring often, until softened, about 5 minutes. Add cumin, and cook, stirring constantly, until toasted, about 1 minute. Stir in carrots, lentils, garbanzo beans, broth, tomatoes, salt, and pepper. Bring to a boil over medium-high. Reduce heat to medium-low; simmer until lentils are tender, 45 to 50 minutes.
  
  Enjoy!
  
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  Posted in Healthy, Soup, Soups, vegan, Vegetarian | Tagged Healthy, high fiber, Lentil soup, low calorie
- Brussels Sprouts Apple Salad with Pistachios and Shaved Parmesan Cheese
  
  Posted at 6:19 pm by Good Dinner Mrs Mellen
  
  Nov 8th
  Brussels Sprouts that neglected and shy little bulbs have become trendy – the darling of the vegetable world. Healthy, tasty, versatile, a chameleon, changing depending the pairing – never boring or the same. Steamed, baked, roasted, raw in a salad your choices of preparation are endless. For a deliciously healthy autumn salad I love fresh raw Brussels Sprouts combined with apples, pistachios and shaved parmesan cheese- dressed with a light lemon vinaigrette.
  
  Brussels Sprouts Apple Salad with Pistachios and Shaved Parmesan Cheese
  
  4 cups thinly sliced Brussels Sprouts
  
  2 Granny Smith Apples, chopped
  
  1/2 cup chopped unsalted pistachios
  
  1/4 cup shaved Parmesan Cheese
  
  Lemon Vinaigrette
  
  3 tablespoons fresh lemon juice
  
  1/4 cup white balsamic vinegar
  
  2 teaspoon Dijon mustard
  
  1 teaspoon dried oregano
  
  1 clove garlic, minced
  
  1/2 teaspoon sea salt
  
  1/4 teaspoon fresh grounded black pepper
  
  1/2 cup olive oil
  
  Combine Brussels Sprouts, apples, pistachios and cheese in a bowl. Toss with lemon vinaigrette.(If you prefer you can serve vinaigrette on the side.) I like my salad lightly dressed. Refrigerate remanding vinaigrette for up to two weeks.
  
  Lemon Vinaigrette: Combine all the ingredients in a bowl and whisk to combine.
  
  Enjoy!
  
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  Posted in Healthy, Hearty Meal, light dinner, lunch, Salad, Vegetables | Tagged apples, Brussels Sprouts, Healthy, pistachios, salad
- Spicy Lentil Chili
  
  Posted at 5:11 pm by Good Dinner Mrs Mellen
  
  Sep 16th
  Spicy Lentil Chili
  
  I love anything that is healthy and taste good. My Vegan Lentil Chili is a perfect example of a good for you tasty meal! I eat this filling yet light chili after a hot power yoga or on a cold snowy day. Combining lentils with chick peas adds protein and fiber to the vegetable mix. I make a batch freezing individual serving for later eating!
  
  2 boxes(32 oz) organic vegetable broth, I like Full Circle organic
  
  1 medium onion, chopped
  
  l large red bell pepper, chopped
  
  1 jalapeno, chopped
  
  1 cup sliced baby carrots
  
  5 cloves garlic, finely chopped
  
  4 teaspoons salt-free chili powder
  
  1 (16 oz) package brown or red lentils, Goya
  
  2 cans(15 oz) cans no salt added diced tomatoes, I like Del Monte petite cut
  
  2 cans (15.5 oz) Chick Peas, I like Goya Premium
  
  1/4 cup chopped cilantro
  
  Bring one cup broth to simmer in a large pot over medium high heat. Add onion, pepper, carrots and garlic cooking about 8 minutes. Stir in chili powder cooking 1 minute, stirring constantly. Add rest of broth and remaining ingredients except cilantro. Bring to a boil, reduce heat to medium low and simmer covered for 30 minutes until lentils are almost tender. Uncover and cook 10 minutes longer. Stir in cilantro and serve.
  
  Enjoy!
  
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  Posted in Chili, Good Dinner Mrs Mellen, Healthy, light dinner, lunch, Main Dish, Main Meal, vegan, Vegetarian, Weeknight dinner | Tagged Chili, easy, Full Circle broth, Goya, Healthy, lentil, light dinner
- ROASTED BEETS WITH ORANGES
  
  Posted at 8:57 am by Good Dinner Mrs Mellen
  
  Sep 9th
  ROASTED BEETS WITH ORANGES
  
  Gorgeous Roasted Beets and Oranges
  
  Beets taste so delicious that I sometimes forget their health and nutritious benefits. Beets are low in calories yet high in fiber, antioxidants and an array of important micronutrients. And fresh beets are so easy to cook, readily available year round, don’t use canned. Beets roasted with citric juices enhances the root flavor of beets creating a nice glaze. A fine salt like Pink Himalayan is used to finish the dish adding a burst of flavor, not to salt while cooking. Gourmet salts from around the world are all the rage with so many different choices as well as added ingredients. On a recent trip to Amelia Island in Florida I had the pleasure of staying at the Ritz Carlton with the famous Salt restaurant and boutique with the boutique stocking salts from around the world. Assisted by a knowledgeable salesperson I returned home with a array of interesting salts.
  
  ROASTED BEETS WITH ORANGES
  
  12 Beets
  
  1 tablespoon olive oil
  
  1 1/2 tablespoon fresh thyme
  
  1 lemon, juiced
  
  3 oranges, 2 juice and one cut into half slices 1-inch thick.
  
  2 teaspoon Pink Himalayan fine salt
  
  Preheat oven 375F.
  
  Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
  
  Place the cut beets in oven proof baking dish. Combine olive oil, thyme, lemon and orange juice pouring over beets. Roast for 50-60 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately sprinkle with salt and serve warm.
  
  Enjoy!
  
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  Posted in cooking, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, vegan, vegetable bake, Vegetables, Vegetarian | Tagged baked veggies, beets, Healthy, oragnes, Ritz Carlton Amelia Island, vegan
- Cold Soba Noodle Salad
  
  Posted at 9:06 am by Good Dinner Mrs Mellen
  
  Jun 24th
  Asian Noodle salad, so easy and delicious, has always been a favorite of mine. I especially enjoy cold noodle salad for lunch or a light dinner. Soba noodles are so versatile in soups, stir fry, and salads. A little more substantial than glass noodles, which I adore in a Big Bowl Soup(more on that in another blog!). Use Soba noodles as a base for salads creating a variety different taste. In this salad I added a Middle Eastern flavor with the addition of garbanzo beans and tahini while retaining a little asian flair!
  
  Summertime is perfect for light salads that are filling – bursting with flavor. If you prefer more protein top with grilled shrimp or tofu if vegan is your preference. Experiment creating a salad just for you. Easting healthy doesn’t have to be boring or tasteless if you add wonderful complementing flavors enhancing veggies or noodles. The dressing that I created for this salad can be used to marinate veggies, chicken or fish before grilling. Just a few suggestions, let your imagination open to different combinations for tasty food. Food should be savored, an experience to enjoy, not to be eaten on the run or my least favorite walking down the street. If you are present, really tasting food, you will become naturally sated and not over eat. And another benefit of eating food rich in fiber content, you become full on less caloric intake. What could be more enjoyable than delicious food that is filling and healthy and helps you from overeating!
  
  Cold Soba Noodle Salad
  
  1/2 packagle , I used Simply Asia Soba Noodles
  
  1/4 cup fresh squeezed lemon juice
  
  1 tablespoon rice vinegar
  
  1 tablespoon tahini
  
  2 tablespoon olive oil
  
  1/2 cup shredded carrot
  
  1 can(15.5 oz) garbanzo beans, drained and rinsed I use Goya premium
  
  1 bunch scallions, thinly sliced white only
  
  1 tablespoon toasted sesame seeds
  
  pinch of Pink Himalayan salt
  
  thinly slice green of scallions
  
  Cook noodles according to package instructions. Drain and place in medium bowl. Combine lemon juice, vinegar, tahini and oil in a small bowl. Toss noodles, carrots, beans, scallions and seeds together. Add lemon, vinegar, tahini and oil to noodles, toss again. Top with a pinch of salt and slice scallion. Can be served at room temperature or chill for an hour.
  
  Enjoy!
  
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  Posted in Food, Good Dinner Mrs Mellen, Healthy, light dinner, lunch, vegan, Vegetarian | Tagged beans, easy, Goya, Healthy, light lunch, Simply Asia, Soba Noodles, vegan
- Roasted Green Bean with Garlic and Pine Nuts
  
  Posted at 12:10 pm by Good Dinner Mrs Mellen
  
  Apr 8th
  My favorite method to prepare vegetables is roasting. I love the way the flavor is released in the roasting process. I adding garlic for extra flavor along with pine nuts for crunch making the green beans a special side dish. You can also use other veggies for this dish. Asparagus, broccoli and fingerling potatoes to name a few work well roasted with garlic and pine nuts. Cooking is all about being creative with mixing delicious combinations of spices and flavors to your own liking. Experiment is the best way to improve your cooing skills and confidence.
  
  Roasted Green Bean with Garlic and Pine Nuts
  
  1 lb. cleaned green beans
  
  1 tablespoon olive oil
  
  4 cloves garlic, sliced in half
  
  1 teaspoon sea salt
  
  1/2 teaspoon black pepper
  
  1/4 cup pine nuts, roasted
  
  Preheat oven 400F. Toss green beans with olive oil, garlic, salt, and pepper. Place in baking dish. Top with pine nuts. Roast beans until slightly shriveled and have brown spots, 20 to 25 minutes. Serve at room temperature.
  
  Enjoy!
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  Posted in Hearty Meal, vegan, Vegetables, Vegetarian | Tagged easy, garlic, Healthy, pine nuts, Roasted Green Beans
- Vegetable Soup with Chicken Sausage and Orzo
  
  Posted at 8:40 am by Good Dinner Mrs Mellen
  
  Feb 4th
  When fall is in the air and winter is approaching I start making large batches of soup to freeze for cold nights when nothing is as warming as a hot bowl of soup. My soups are complete meals meant to be enjoyed with a luscious fresh salad and crisp baked bread. Nothing smells as good as hot fragrant soup simmering on the stove!
  
  Vegetable Soup with Chicken Sausage and Orzo
  
  Ingredients
  
  2 medium carrots, chopped
  
  2 fennel ribs, chopped
  
  2 shallots, chopped
  
  4 cloves garlic, minced
  
  1 tsp. fresh thyme, minced
  
  2 Tbsp. olive oil
  
  2 (32-oz) containers organic vegetable broth
  
  2 plum tomatoes, seeded and chopped
  
  1 cup french string beans, cut into 2 in. pieces
  
  1/2 tsp. freshly ground black pepper
  
  1 (15-oz) can cannellini beans, drained and rinsed
  
  5 cooked chicken sausages, cut into bit size pieces*
  
  1 cup orzo
  
  Toasted Baguette**
  
  Preparation
  
  1. Sauté carrots and next 4 ingredients in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until vegetables are tender. Stir in broth, tomatoes, string beans, and freshly ground black pepper; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.
  
  2. Stir in beans, sausage and orzo, and cook, stirring occasionally, 10 to 12 minutes or until orzo is tender. Top each serving with toasted baguette slice.
  
  *I like to roast my sausages not fry. Roast sausage in over at 400 F for 20 minutes. Cut into bit size pieces.
  
  ** Slice baguette into 1 inch slices. Brush with oil and sprinkle with Italian seasonings. Broil for 1-2 minutes until baguette is toasted.
  
  Enjoy!
  
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  Posted in Food, Good Dinner Mrs Mellen, Healthy, Soup, Vegetables | Tagged Healthy, hearty, Soups, vegetables
- Healthy Homemade Granola
  
  Posted at 7:48 am by Good Dinner Mrs Mellen
  
  Apr 3rd
  I love Granola for breakfast combined with blueberries and Greek yogurt. Lately I’ve become concerned with how much sugar store bought granola contains. So I decided to make my own version with less sugar tasting just as flavorful.
  
  Homemade Granola
  
  2 cup regular Oats, not quick
  
  1 cup sliced almonds
  
  1/2 cup dried cranberries
  
  2 tablespoon honey
  
  2 tablespoon healthy oil, I use olive
  
  1 teaspoon of vanilla
  
  pinch of sea salt
  
  Preheat oven 300 F. Combine all ingredients in large bowl, tossing until thoroughly combined. Place in sallow baking pan and bake for 10 minutes. Cool before pointing in a air tight container. I like to store in refrigerator to keep fresh.
  
  You can change up this recipe by adding an assortment of nuts and seeds or use other dried fruits. If you like cinnamon add a tablespoon for additional flavor
  
  Enjoy!
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  Posted in Easy recipes, Food, Healthy, vegan, Vegetarian | Tagged Breakfast, easy, Good Dinner Mrs Mellen, granola, Healthy, vegetarian
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