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Ashley Lojko

Twitter: @CookingFor1

I'm not ashamed to admit that there have been many nights where I end up making several side dishes for dinner rather than a full-on meal. Sometimes what is normally a side dish is all I want or I'm too indecisive to really choose just one so I choose them all instead. It could also be that some side dishes are just really comforting. Starch and carb-laden foods tend to be that way. Here are a couple of those comforting side dishes that are quick and painless.

Roasted Red Potatoes with Paprika & Parsley

• 3-4 medium red potatoes, cut into 3/4 inch cubes*
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon (approx.) paprika
• 1-2 teaspoons fresh parsley, chopped fine
• salt & pepper

Preheat your oven to 375 while cutting the potatoes and parsley. You can either make a dish using a double layer of aluminum foil or use an 8x8 baking dish. Place the potatoes in the dish and coat evenly with the oil, salt and pepper. Roast in the oven for 30-45 minutes**, turning occasionally to prevent burning (they will brown nicely, however.)

Once the potatoes are cooked through & fork-tender, add the butter, paprika and parsley, and toss to coat.

Roasted Red Potatoes with Garlic & Rosemary

• 3-4 medium red potatoes, cut into 3/4 inch cubes*
• 1 tablespoon olive oil
• 3-4 garlic cloves, peeled & crushed
• 1-2 teaspoons fresh rosemary, chopped fine
• dash of onion powder
• salt & pepper

Preheat your oven to 375 while cutting the potatoes, chopping the rosemary, and peeling the garlic. In either a double layer aluminum foil dish or an 8x8 baking dish, toss the potatoes, garlic, rosemary, oil, onion powder, salt & pepper together. Roast in the oven for 30-45 minutes**, turning occasionally to prevent burning.

When the potatoes are cooked through and the garlic is soft & sweet, you're ready to serve!

@GeekBoston

*Feel free to peel the potatoes if you don't like the skins. I personally leave them on.

**Cooking time can vary depending on the size of the cubes. Equally sized pieces will ensure even cooking!

One of my favorite things to cook is soup. Traditionally, soups are made in bulk in a slow cooker or large pot. I will admit that I do not have many recipes for single servings of soup except for this one. I hope to remedy that as I progress with keeping new, fresh recipes on the site.

Wanting to spend less than 30 minutes making dinner on a Friday night? This is a great pizza recipe that is easy to make and a bit out of the box.  By purchasing a pre-baked pizza crust like Boboli you can save a significant amount of time.

There is nothing like homemade baked macaroni and cheese. It is the ultimate comfort food! While this recipe isn't particularly healthy, it is just for one person. By making a single serving of the dish, you avoid over eating. The key to eating healthy and not having to eat twigs for dinner is moderation.

Here is my recipe for one. (Please note - you will need a small oven safe dish or bowl bake in for this dish. I recommend something like this from Target - Oval Mini Casserole Dish )


Ingredients

• 1 cup medium shells - prepared as instructed on package (I use whole grain to make it healthier but either will suffice)
• 1/2 tablespoon margarine or butter
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon olive oil
• 1 tablespoon garlic powder 
• 1/4 cup shredded cheddar cheese (I use sharp but you might want to start with mild)
• 1/4 cup shredded Mozzarella cheese
• 1/4 cup low fat or fat free sour cream
• 1/2 cup Panko bread crumbs - for topping
• Pam cooking spray
  

Instructions


Preheat your oven to 400 degrees F. Boil shells as instructions tell you to on the package. Drain shells and put into a decent sized mixing bowl. Drizzle olive oil over pasta and toss with hands to coat shells.

Immediately add the margarine (or butter), salt, 1/4 teaspoon of black pepper (save other 1/4 for topping mixture), 1/2 tablespoon garlic powder (save other 1/2 for topping mixture), sour cream and shredded cheeses (hold small portion to the side if you want to sprinkle some on top) to the pasta. Mix with the pasta using a wooden spoon until butter is soft and cheese is beginning to melt.

Spray your baking pan with Pam cooking spray. Spoon pasta mixture into the dish. (Add extra shredded cheese to the top of the pasta if you decided to hold some behind).

In a plastic ziploc bag, combine Panko bread crumbs and the remainder of the garlic powder and black pepper. Shake bag until ingredients are mixed and sprinkle on the top of the pasta (you may not need to use it all depending on how covered you like it - for me the crispier the better!) Give it a quick spray over the top with Pam cooking spray to help the bread crumbs brown (you could also brush it with melted butter).

Place dish in the oven for 30 minutes. Be careful as the food will be really hot when it comes out. Let stand for 15 mins before serving.

Macaroni and cheese is one of those dishes that also tastes good reheated! If you want to have a delicious left over lunch, double this recipe and make some extra to put in the fridge :)

Happy Eats!
@ashkalei

I'm not talking about making your dish hot, I'm talking about using spices in your dishes for flavor AND health benefits. The best part is that spices add tons of flavor without adding calories to your dishes.

Here are some of my staple spices that I use for their health benefits (basically the ones that I always have in my spice cabinet).

Black Pepper

Black pepper improves digestion by stimulating the taste buds and thereby alerting the stomach to increase hydrochloric secretion. Black pepper is also an antioxidant, and it has antibacterial effects. But wait - there's more! You will be very happy to know that the outermost layer of the peppercorn actually helps stimulate the breakdown of fat cells!

Black pepper also helps prevent the formation of intestinal gas, promotes urination, and promotes sweating. It is full of manganese, and it also has a good amount of iron and dietary fiber, as well.

Cinnamon

Cinnamon also has a very healthy dose of manganese, but the health benefits of cinnamon are different than those of black pepper. Cinnamon can help eliminate and prevent the clumping of blood platelets. The scent of cinnamon can boost brain function - in other words, smelling cinnamon can improve your virtual recognition memory, working memory, and more!

Cinnamon can also help stop the growth of bacteria. Some even say that cinnamon can be used as spicy alternative to traditional food preservatives. For people with type 2 diabetes, cinnamon is wonderful - it can help them respond to insulin and thereby normalize their blood sugar levels.

Cayenne

The list of benefits from cayenne pepper seems to go on and on: it fights inflammation, prevents stomach ulcers, boosts immunity, offers pain relief, has cardiovascular benefits, and helps clear congestion. It seems that no matter your ailment, a dose of cayenne will help you out! Cayenne is also full of vitamin A.


Garlic

Garlic  is a natural antiseptic with typical strong smell due to the presence of allicin that is responsible for its healing properties. Garlic is rich in protein, vitamins A, B and C, and minerals like iron, calcium and selenium.

Garlic is an anti-viral and anti-bacterial agent due to its high sulphur content. Besides its use as garlic mashed potato, garlic bread, garlic sauce, roasted garlic, etc., it has health benefits to lower cholesterol, beauty & skin care, high blood pressure, the common cold, cancer and other diseases. It is used in many recipes to improve taste and flavor, for example, garlic chutney. Raw garlic is good for high blood pressure and to lower the blood cholesterol level, and reducing cramps, lowering blood sugar and muscular spasm.

Paprika

Researchers are finding amazing healing and health properties of Paprika. From high volume of Vitamin C, to aiding digestion, Paprika might be as well suited in your medicine cabinet as your kitchen spice rack. They have found that the capsicum peppers used for paprika contain six to nine times as much vitamin C as tomatoes by weight.

It's also been learned that Paprika is an antibacterial agent and stimulant and can be used to help normalize blood pressure, improve circulation, and increase the production of saliva and stomach acids to aid digestion.

Cumin

Cumin seeds contain a good amount of iron. Cumin also helps in digestion and in treatment of the common cold, when added to hot milk.

Coriander

Coriander Seed is an important source of dietary fiber, iron, magnesium, and manganese. In holistic and traditional medicine, it is used as a carminative and as a digestive aid. Coriander seeds reduce fever, and promote a feeling of coolness.

Coriander Leaves act as stimulants and tonics. They strengthen the stomach and promote digestion by improving the discharge of urine. Coriander leaves, also known as cilantro, contain protein and fiber, and are rich in vitamin C and several minerals.

Ginger

Ginger improves digestion, prevents and manages stomach ulcers, protects against symptoms of colds and flu, and stimulates blood circulation. It has also been shown to be a very potent inhibitor of inflammatory compounds that contribute to arthritis and rheumatic conditions. Ginger also reduces blood cholesterol by improving liver function.

Have other spices you like to use that have health benefits? Please share them below!

Happy Eats!
@ashkalei

Omelets are easy to make, low-calorie and can provide you with a sufficient amount of protein. I am not personally a fan of traditional veggies in an omelet (peppers, mushrooms and white onions), so instead I prefer to make seasonal ones based on what is in season. This is the recipe for my favorite low-cal summer omelet.

Ingredients

• 2 green onion stalks, chopped
• 1 Tablespoon butter or stick margarine
• 1/2 small green zucchini, chopped (place remainder with squash in tupperware and store in fridge)
• 1/2 small yellow squash, chopped
• 3/4 cup chopped tomato
• 1/4 teaspoon dried oregano
• 1/8 teaspoon pepper
• 4 egg whites
• 1/4 cup water
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/4 cup egg substitute
• 1/2 cup shredded reduced-fat Cheddar cheese, divided

Instructions

In a large nonstick skillet, saute onion and green pepper in butter until tender. Add the zucchini, squash, tomato, oregano, and pepper. Cook and stir for 5 to 8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm.

In a mixing bowl, beat egg whites, water, cream of tartar, and salt until stiff peaks form. Place egg substitute in another bowl; fold in egg white mixture.

Pour into a 10-inch ovenproof skillet coated with nonstick cooking spray. Cook over medium heat for 5 minutes or until bottom is lightly browned. Bake at 350 degrees F for 9 to 10 minutes or until a knife inserted near the center comes out clean. Spoon vegetable mixture over one side; sprinkle with half of the Cheddar cheese. To fold, score middle of omelet with a sharp knife; fold omelet over filling. Transfer to a warm platter. Sprinkle with remaining cheese. Cut in half to serve.

Happy Eats!
@ashkalei