This week we actually ate pretty healthy, and had a few meatless nights. What's your fave meatless recipe? Let me know in the comments so I can try it next!
MONDAY: CHIMICHURRI STEAK
I see this recipe everywhere. I had to try it. I randomly chose this website to use the recipe from and went for it. And I was surprisingly pleased! I put in a pinch and a half of red pepper flakes and my wimpy little mouth was burning. But Killian, who likes spicy food, didn't even notice the heat. So maybe that'll help you gauge how much you need to add! I served ours with broccoli, carrots, potatoes, and a little rocket "salad" (rocket, or arugula, tossed in salt, pepper, olive oil, and balsamic vinegar). It was filling, yummy, and a definitely must-have again!
TUESDAY: BRUSCHETTA CHICKEN
When we go out to eat we more often than not split a bruschetta starter. So I decided to bring our fave appetiser to dinner! It uses simple, fresh ingredients and takes almost no time at all to prep or cook. I'd definitely recommend this as a fresh addition to your rotation!
WEDNESDAY: HERB CRUSTED SALMON
Any chance to make salmon, I jump at. I usually have a go-to salmon recipe, but this time I wanted to switch it up. I tried finding a copycat recipe for the Olive Garden herb-crusted salmon. It's my fave salmon of all time. But all of the websites I found were just kind of saying "use your fave herbs" and that's it. So I decided to go herb-crazy! I used dill, chives, basil, parsley, garlic powder, oregano, and thyme. Plus, of course, salt and pepper. I drizzled olive oil over the top of the salmon then rubbed on the herb mixture. I served the salmon over a pre-made wild rice mix from Uncle Ben's. And of course I had some veggies on the side. The end verdict? It was alright. Definitely not the Olive Garden recipe, but edible! Still hasn't beat my go-to.
Recently, I have become obsessed with courgetti. Zucchinis over here are called courgettes. Spiralized veggies are pretty big right now in the health food world. In America, they're called zoodles (zucchini noodles). Here, it's called courgetti (courgette spaghetti). Basically, you replace regular pasta with veggies to up your veggie intake and add a little crunch to dishes. Basically, just spiralize the zucchini (or buy it pre-spiralized, like me) and top it with your fave spaghetti sauce, homemade or store-bought. It is so unbelievably good. I can't recommend it enough.
FRIDAY: RAM JAM CHICKEN
I'll admit it. I saw this recipe online and was drawn in by the picture. Then, I found out it was a grill recipe. After reading the comments, everyone was saying it was so much better on the grill. I don't have a grill, so I decided to go for it anyway and make it work! And it actually came out pretty yummy. I marinated for only 2.5 hours and used grated onion rather than onion powder. Then I still threaded the chicken onto a skewer and popped it in the oven to bake it rather than grill it. While that was baking I poured the marinade into a pot and boiled it until it was reduced to about 1/3 of the volume. I took the chicken out, removed it from the skewer, and drizzled the sauce over the top. Served with veggies this was a hit! I don't know that it needed quite as much soy sauce as the recipe calls for, but it did come out very flavourful and moist.
SATURDAY: SKINNY CARBONARA
Killian and I love watching Jamie Oliver's various shows. He's entertaining to watch and gives us inspiration for recipes that are out of the box and can brighten up the week. We've tried this particular recipe before, but we wanted to give it a go again. The ingredients are all easy to come by (which JO recipes aren't always) and it's so yummy. The peas give it a different flavour than most pasta dishes and it's still really easy to make. Will do this one again!
SUNDAY: HONEYCRISP SALAD
How gorgeous is this salad? We tried something similar last week, but this recipe has a bit of a different dressing and uses blue cheese. We substituted peanuts for walnuts and it still had that crunch, but used a nut we both prefer. Also, I substituted curly kale for the mixed greens because I wanted a bit more volume. And that was a nice addition as well. When you're making a salad with kale just remember to massage the oil or dressing into the leaves before adding all of the other ingredients.