Sunday, October 15, 2017

Weekend Cooking- Trying To Eat Healthier

This post is part of Beth Fish Reads' Weekend Cooking.  If you have anything related to food, cookbook reviews, novel or non-fiction book reviews, recipes, movie reviews, etc., head over to Beth Fish Reads and add your post. Or, if you want to read food related posts, head over to read what some interesting people have to say about food.

We're trying to eat healthier in our household, something that has been hit or miss. My husband is out to business dinners two to three nights a week and I don't cook on those nights for just myself. I'll eat leftovers or cereal.

I did come across two recipes recently that worked well. One is Chicken Cacciatore with Peppers, Onions and Mushrooms that I saw on the Today Show, made by Anthony Scotto of Fresco by Scotto, a restaurant here in NYC. My husband loves peppers and onions (me, not so much), but I'll eat them in a dish like this.

The recipe calls for using a entire cut-up chicken, but I substituted chicken thighs and drumsticks because my husband prefers those. It also called for using 1/2 cup of olive oil to saute the chicken in, and I cut that back.

It takes about 45 minutes to cook on the stovetop, so this is a recipe that can be made on a weeknight. It was full of flavor, and adding red wine to deglaze the pan added a nice touch to this dish. I will be making this one again now that cooler is (supposed to?) be on the way. I served it over angel hair pasta with a salad on the side.

You can find the recipe for Chicken Cacciatore with Peppers, Onions and Mushrooms here.

I also made an Apple, White Cheddar and Spinach Salad with Honey-Apple Cider Vinaigrette one night, a recipe I found on Pinterest.  It's a simple salad, and the honey-apple cider vinaigrette was a huge hit, one I will make for other salads.

Apple White Cheddar Spinach Salad with Honey Apple Cider Vinagrette
For the salad:
6 cups of spinach (a package of fresh spinach that you find in the produce section works perfectly)
1 large apple, thinly sliced (I used a Fuji)
1 cup grated cheddar cheese (I had Havarti on hand so I used that)
1/2 dried cranberries
1/2 cup sliced almonds (we omitted this)

For the dressing:
1/4 cup olive oil
1/4 cup honey
1/4 cup apple cider vinegar
2 tsp. dijon mustard
salt and pepper to taste

Directions: Layer the salad in a large bowl. For the dressing, in a small glass jar with a lid add all the ingredients and shake well. Pour the dressing on the salad, toss and place the salad on a platter immediately.

You can find the recipe on Averie Cooks.

Have you made any healthy recipes that you'd like to share? Tell me about them in comments.




7 comments:

  1. Both the cacciatore and salad sound delicious. Perfect fall dishes. Thanks!

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  2. That spinach salad sounds like something I would love! I think Havarti might go better with the dried cranberries and almonds than the Cheddar. I would definitely put in the almonds! We try to eat low-carb meals as much as possible, so might substitute light agave syrup for the honey.

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  3. When I am the only one home I usually turn to soup, I usually make a big batch that will last for a few days. I love the spinach salad with cheddar and apples- really sounds fabulous. Thanks for sharing it.

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  4. Sounds like you are eating well. I like the sounds of that salad! ;-)

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  5. I'm especially interested in that salad because apples are so good at the farmers' market these days. And I sure do hope it gets cooler.

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  6. That apple spinach salad sounds amazing. Count me in!

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  7. I love salads and that recipe sounds really good!

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