Tuna patties! All you have to do is say these two words and I’m flooded with childhood memories. We kids are only a few feet high, have tiny feet, scabbed knees, and boundless energy. In between chasing each other around the dining room table we are squealing to our mother, “We’re having tuna patties!”
We were enthusiastic about food, to say the least. And always hungry. Back then, this was one of my mother’s go-to dishes. No idea what her recipe was, and it’s been so long since she’s made them, it’s long forgotten. This recipe is as close as I can come to what I remember, probably with a few added flourishes.
How To Make Tuna Patties | Food Recipes
2 6-ounce cans tuna
2 teaspoons Dijon mustard
1/2 cup white bread torn into small pieces
1 teaspoon lemon zest
1 Tbsp lemon juice
1 Tbsp water (or liquid from the cans of tuna)
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives, green onions, or shallots
Salt and freshly ground black pepper
A couple squirts of Crystal hot sauce or tabasco
1 raw egg
2 Tbsp olive oil
1/2 teaspoon butter
Drain the liquid from the tuna cans.
If you are using tuna packed in water, reserve a tablespoon of the tuna water, and
add a teaspoon of olive oil to the tuna mixture in the next step.
Mix tuna with mustard, bread, zest, lemon juice, water, parsley, chives, hot sauce, salt, pepper, egg:
In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce.
Sprinkle on salt and freshly ground black pepper.
Taste the mixture before adding the egg to see if it needs more seasoning to your taste.
Mix in the egg.
Form into patties, chill:
Divide the mixture into 4 parts.
With each part, form into a ball and then flatten into a patty.
Place onto a wax paper lined tray and chill for an hour.
(You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)
Easy Balsamic Chicken recipe with a caprese twist! Chicken breasts are cooked until tender in a flavorful balsamic sauce then topped with mozzarella, basil & tomato. Low carb and gluten free!
If you follow me on Instagram, you know that I got to spend the weekend before last in Palm Springs with some of my favorite girlfriends! It was ridiculously fun.
I felt guilty about leaving since I had just (no, seriously JUST) come home from Chicago the day before and Santa Barbara the weekend before that (THREE trips in ONE week, guys!). My husband is a good sport and let me go.
So when I was in Palm Springs, I was chatting with my friend Emily on the way to the outlets and she was telling me about a recipe that her family loves. She said it wasn’t the healthiest but maybe I could fix it and give it a YHE spin. 😉 So I took the challenge. Of course I did! Her recipe was for balsamic chicken sandwiches. Sandwiches sound amazing but add unnecessary carbs. So I threw the sandwich idea aside.
Also, her recipe had a lot of brown sugar in the balsamic sauce. I subbed Truvia Brown Sugar Blend in its place and the sauce was ah.maz.ing. I pan cooked the chicken and let it simmer in the sauce until cooked through and tender and then I baked it with a slice of mozzarella cheese, a sprig of basil and a slice of tomato on top. My boys absolutely loved this balsamic chicken recipe!
The chicken is tender and the caprese combo on the top is like icing on the cake. It adds so much flavor. If you try one dinner on YHE, try this! It is so delicious!
HOW TO MAKE CAPRESE BALSAMIC CHICKEN RECIPE | FOOD RECIPES
2 lbs. chicken breasts (about 5-6 pieces)
salt and pepper
3 Tbsp. olive oil
2-3 cloves minced garlic
1 cup low sodium-chicken broth
½ cup balsamic vinegar
3 Tbsp. Truvia Brown Sugar Blend (or about 6 Tbsp. brown sugar)
In between two pieces of plastic wrap, pound chicken breasts to ½” thick. (Mine were large, so I cut them in half).
Salt and pepper both sides.
Heat oil in saucepan on medium-high.
Brown chicken on both sides.
Reduce heat to medium-low and add garlic.
Cook until garlic is tender, being careful not to burn it.
Add broth, balsamic and Truvia.
Turn heat up to medium-high and simmer for 10-12 minutes, covered until chicken is cooked through.
Preheat broiler. Line baking sheet with parchment.
Place each chicken piece on baking sheet.
Place a sprig of basil on top of each breast then cover with a slice of mozzarella.
Broil until cheese is slightly melted.
Add tomato slice on top.
Heat again until tomato is warm and cheese is melted.
Serve as is or with a little extra sauce from the pan drizzled on top.
This Eggroll in a Bowl recipe has all the flavors of a traditional egg roll, cooked in a skillet, without the fried wrapper! The low carb way to enjoy your favorite Chinese takeout food!
Play the new video below to see how to make my Eggroll In A Bowl recipe in action – it’s so easy!
I’ve told you in a few posts that I’ve been dabbling in the Trim Healthy Mama diet for the past two months. It’s really hard to completely stick to any diet when I have this blog to run, haha! I had about 25 lbs to lose and I’m 15 down now, so I would say that it works – it just comes off slowly. That’s probably due to the fact that I stick to the eating plan MOST (not all) of the time! I have to sample things that I make, you know… 😉
It’s especially difficult to be on any diet when you have a family to cook for each night, too. Essentially, dinners need to be either low carb or low fat to be “on plan.” I would hear some mumbling over some of the dinners I tried out on them, but NOT this one! It’s so much healthier than a traditional eggroll because there’s no deep fried wrapper!
One of the amazing women in the Trim Healthy Mama Facebook group created the idea for this recipe, and it has been one of my favorite dinners to make ever since! My version below is quite a bit simpler, and it really does taste like an eggroll in a bowl! I would make sure you use low sodium soy sauce, because the sausage is quite a bit salty on its own.
How to make eggroll in a bowl | Food Recipes
1 lb ground sausage
1 bag dry coleslaw mix (shredded cabbage and carrots)
5 cloves garlic, minced
1/2 cup soy sauce (low sodium preferred)
1 teaspoon ginger
sliced green onion
In a large, deep skillet, brown sausage.
Meanwhile in a small bowl, combine garlic, soy sauce, and ginger; set aside.
Once sausage is cooked through, add dry coleslaw mix to skillet and stir to combine.
Pour soy sauce mixture into the skillet and stir,
continuing to cook over medium heat for about 5 minutes or until cabbage is wilted,
but still a bit crunchy. Serve with sliced green onion.
Stir Fry Zucchini Noodles – Delicious, low-carb, healthy Stir Fry made with spiralized zucchini and onions tossed with teriyaki sauce and toasted sesame seeds.
If you’ve never tried Zoodles, a.k.a. zucchini noodles, OMG! You.are.missing.out! But, hey hey hey, sweet friends! TGIF! Weekend plans include catching up with my DVR (I’m seriously itching for a Real Housewives marathon), then coffeeing with my lovely friends, and I’m also thinking about possibly sleeping in 2 days in a row. I’m dreamin’ big!
In other news, I’m spiralizing zucchini and making you believe that you’re eating noodles! Scouts honor, the texture is so spot on that you’ll definitely trick yourself into believing that you’re slurping up pasghetti. You’ll see. ALSO.
Today’s vibrant and delicious recipe is sponsored by my kitchen-gadget-faves, OXO! Their new Hand-Held Spiralizer is my new favorite kitchen toy because I get to make pasta that’s not really pasta.
but it tastes like pasta?! (say what?!?) Okay. It’s also great for making zoodles, obvi, curly fries, salads, desserts, etc… Best of all, it’s perfect for all my low-carbin’ friends, diabetics, and for those staying far away from gluten. The spiralizer has us all taken care of.
HOW TO MAKE STIR FRY ZUCCHINI NOODLES (ZOODLES!) | FOOD RECIPES
2 tablespoons vegetable oil
2 yellow onions, spiralized
4 small zucchini, spiralized, patted dry with paper towel
1 tablespoon low sodium soy sauce
2 tablespoons low sodium teriyaki sauce
1 tablespoon sesame seeds
Heat oil in a wok over medium heat.
Add onions and cook for 4 to 5 minutes, or until translucent and tender.
Stir in zucchini and continue to cook for 2 minutes.
Add soy sauce, teriyaki sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender.
Remove from heat.
You can find complete recipes of this STIR FRY ZUCCHINI NOODLES (ZOODLES!) in diethood.com
Last year I shared a recipe for Pizza Zucchini Boats and I knew it wouldn’t end there. This year I’ve made a zucchini boat I like even more – these unbelievably delicious and perfectly flavorful Chicken Enchilada Zucchini Boats! With these you save on carbs by swapping out the classic tortilla wrapped enchiladas with hallowed out zucchini boats instead.
I was actually really surprised myself by how much I truly loved these! I was so skeptical at first and I thought there’s no way I could ever trade in a classic, cheese loaded, pure comfort food enchilada for a healthier version. Indeed was I wrong.
The key with these is making sure you find wide zucchini, otherwise you won’t be fitting very much filling in them. Trust me you will love this filling so you’re going to want to be able to load them up. You might look a little crazy at the store digging through the zucchini for 5 minutes looking for the wider ones but it’s worth it :). Also key to these is Ancho chili powder.
please don’t just swap it out with more regular chili powder – like I used to be guilty of doing. It has a more robust depth of flavor and really just makes these, plus I’ve been adding it to everything lately. You’ll have no problem using it up.
How To Make Chicken Enchilada Zucchini Boats | Food Recipes
2 cups cooked and shredded chicken (from about 1 lb)
4 medium zucchini (2 1/2 lbs), sliced in half through length*
1 1/2 Tbsp olive oil
1/2 cup finely chopped yellow onion (be sure they are chopped fine or they won’t cook through)
2 cloves garlic
1 (15 oz) tomato sauce
1 Tbsp ancho chili powder
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp paprika
2/3 cup water
1 1/2 tsp cornstarch
2/3 cup frozen corn
1 1/4 cups shredded Mexican blend cheese
For serving: diced Roma tomatoes, chopped cilantro, chopped yellow onion (optional), light sour cream (optional)
Preheat oven to 400 degrees.
Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats.
Brush tops and bottoms with 1 Tbsp of the olive oil and place in two baking dishes (I used a 13 by 9 and a 9 by 9).
Bake in preheated oven until zucchini is nearly tender, about 20 – 25 minutes.
Meanwhile, heat remaining 1/2 Tbsp olive oil in a medium saucepan over medium-high heat.
Once hot add onion and saute 3 – 4 minutes until soft.
Add garlic and saute 10 seconds longer.
Remove from heat, pour in tomato sauce, ancho chili powder, chili powder, cumin and paprika.
In a liquid measuring cup whisk together the water and cornstarch until well blended then pour into tomato sauce mixture and season with salt and pepper to taste.
Bring to a light boil, stirring frequently. Allow to gently boil 1 minute, stirring constantly.
Reduce heat to low and simmer 5 minutes, stirring occasionally.
Stir in shredded chicken.
You can find complete recipes of this Chicken Enchilada Zucchini Boats in cookingclassy.com
My favourite salad of all time. Caesar Salad. But, my least favourite at the same time…because hello fat grams I’ll wish I didn’t have after I had it.
But now, I can. I can enjoy my favourite salad of all time, with a dressing that’s less than half the fat — and then add in some more food, and enjoy this as a meal. A salad that doesn’t leave you hungry waiting for more. Full of protein. Full of healthy fats. Just full of good for you stuff.
This dressing… inspired by the dressing I made for that Barbecued Seafood Salad…I wanted something with a Greek Yogurt base. So I found one…thank you Mr Jamie Oliver, and adapted it to our tastes, to make this one.
My family is not so keen on anchovies…so I made two variations. One with (HOMG so good!), and one without — using olives instead, and equally as good. I prefer the anchovies, personally, but not every one is a fan. Hello non-fans…this ones for you too!
The way this recipe goes: fry some bacon and chicken boobs…I mean breasts *ahem; whisk your dressing ingredients; prepare your bread for super crustiness; boil your eggs; slice your avocados and wash your salad leaves.
HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES
½ ciabatta loaf (120g | 4oz), sliced
2 whole Chicken Breast fillets (about 500g | 1lbs), skinless and boneless, halved horizontally to make 4 fillets
1 tablespoon garlic powder
2 tablespoons dried parsley flakes
Pinch of salt
200g | 7oz shortcut bacon, cut into strips
2 eggs, boiled to your liking (soft of hard boiled), sliced
2 baby cos lettuce, washed and dried
1 Avocado, sliced
½ cup shaved parmesan cheese
⅔ cup greek yogurt
1 tablespoon olive oil
2 garlic cloves, crushed
2 anchovy fillets, finely chopped (or sub with 2 tablespoons black pitted olives, chopped finely and 1 teaspoon fish sauce)
Juice of ½ a lemon
3 tablespoons freshly grated parmesan cheese
Salt and pepper for seasoning
Preheat the oven to grill/broil settings on medium – high heat.
Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. While bread is grilling, prepare chicken:
Rub the chicken breast with the garlic powder, parsley flakes and salt.
Heat a non stick grilling pan/skillet with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside onto a warm plate.
Add the bacon strips to the same pan, and fry until golden and crispy.
While the bacon is frying, boil your eggs to your liking (and don’t forget to check your bread in the oven)! To make the Caesar Yogurt Dressing:
Combine yogurt, oil, garlic, anchovies, lemon juice and parmesan.
Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test. Assemble Salad:
You can find complete recipes of this SKINNY CHICKEN AND AVOCADO CAESAR SALAD in cafedelites.com
Samoa Cake tastes like the beloved girl scout cookie in bundt cake form with a tender cake full of chocolate flavor covered in a caramel frosting and lots of toasted coconut. A drizzle of caramel sauce and chocolate sauce makes it even harder to resist.
We’re coming up on Girl Scout Cookie season which I look forward to every year. Samoas are my favorite cookie period. They are single handedly responsible for turning me from a coconut hater into a coconut lover.
Seriously, for the first 30+ years of my life I would not eat anything with shredded coconut. And then I had a samoa cookie. And my life changed. How could I have missed out on so many years of samoa cookie eating?
For those days when there are no samoa cookies to be had, it can be fun to flavor other desserts with that fabulous coconut, caramel, and chocolate flavor combination. Even oatmeal.
How To Make Samoa Bundt Cake | Food Recipes
1½ cups semi-sweet chocolate chips
½ cup butter, softened
1 (16-ounce) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 (8-ounce) container sour cream
1 teaspoon vanilla extract
1 cup hot water
Caramel Frosting :
¾ cup butter (1½ sticks)
¼ cup jarred caramel sauce
3 cups powdered sugar
1½ to 2 tablespoons heavy cream or milk
1½ cups sweetened shredded coconut, toasted
Hot Fudge Sauce
Preheat oven to 350 degrees and grease and flour and bundt pan (or usebaking spray).
Melt chocolate chips in a microwave-safe bowl (heat at 20 second intervals) until smooth when stirred. Set Aside.
Beat butter and brown sugar with an electric mixer until blended well, about 5 minutes.
Beat in eggs one at a time.
Beat in melted chocolate just until blended.
Sift together flour, baking soda, and salt.
Add flour mixture to batter, alternating with sour cream, beating at LOW speed just until blended after each addition.
Slowly, with mixer on LOW speed, add hot water.
Stir in vanilla.
Pour batter into prepared Bundt pan.
Bake at 350 degrees for 55 to 60 minutes or until a wooden pick inserted in the center comes out clean.
Let cool 10 minutes in pan then remove cake from pan to cool completely
One skillet and 40 minutes is all it takes to transform chicken into a flavor-packed meal! Tell me about your 4th of July!
What did you do? Did you make any of my recipes? Fire up the grill? Watch fireworks and catch some rays? The weather was miserable, humid, and rainy on Saturday here in Philly so a lot of my celebrating was indoors. Which didn’t stop us from the best party of all time.
Seeing how many of you love my recent Asian-inspired salmon recipe inspires me to share more of my dinner favorites. While I enjoy baking desserts the most (cookies > dinner), dinner is an everyday adventure. And if you’re like me, you’re constantly searching for quick ‘n easy meals. Wellllllllll you’ve come to the right place.
Today I’m going to show you that one skillet is all it takes to transform chicken into something you and your fam will love. This chicken is cooked on the stove and finished off in the oven with a flavorful southwestern-inspired pan sauce:
a little spice
This meal reminds me of my days waitressing at Chilis! Good times. It also has me craving margaritas on the rocks with salt and a mountain of chips/guac. (In favor of trying to keep meals healthy and my shorts fitting, I settled for water and a side of asparagus.) Whomp whomp.
So. The first thing to do is grab some skinless boneless chicken breasts. You can use bone-in chicken thighs instead if that’s easier. Cook the chicken in the skillet until both sides are browned and crisp– the chicken will cook again in the oven so if the centers aren’t cooked all the way through just yet, it’s ok. Remove the chicken for the time being.
Now, using the same skillet, make the pan sauce with the smorgasbord of tasty things mentioned above.
How To Make Skillet Chicken with Creamy Cilantro Lime Sauce | Food Recipes
4 skinless boneless chicken breasts
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 Tablespoon olive oil
1 cup chicken broth (I recommend reduced sodium)
1 Tablespoon fresh lime juice (I use closer to 1.5 Tbsp)
1/4 cup finely chopped onion
1 Tablespoon chopped cilantro
1/2 teaspoon red pepper flakes1
3 Tablespoons heavy cream2
2 Tablespoons unsalted butter, cubed
optional: lime wedges and more cilantro for garnish, steamed asparagus for serving
Preheat oven to 375°F (190°C).
If the chicken breasts are uneven in thickness, pound them down so they’re all even.
This way all the breasts will cook through similtaneously.
Sprinkle each with salt and pepper.
In a large ovenproof skillet, heat the oil over medium-high heat.
Add the chicken and cook for 6-7 minutes, turning once.
You want the chicken nice and browned on the outside. (It doesn’t have to be cooked all the way through yet.)
Set chicken on a plate and cover tightly with foil until step 5.
Remove skillet from heat and add the broth, lime juice, onion, cilantro, and red pepper. Return to heat.
Cook and stir to scrape up the browned bits from the bottom of the skillet.
Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around 1/4 cup. (During this time you can steam some veggies to have on the side, like asparagus.)
Reduce heat to medium-low, then add the cream and butter.
Stir until butter has melted.
Add chicken to the sauce and place the skillet in the preheated oven.
Bake uncovered until the chicken is completely cooked through, about 5-10 minutes.
Serve chicken with sauce spooned on top and any of the listed optional garnishes.
Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
Adjust the amount of red pepper flakes to your liking.
This amount made the chicken mildly spicy.
The cream in the sauce mellows out the spice.
You can use whole milk instead, but for the thickest, richest sauce I highly recommend heavy cream.
If using whole milk, make sure it is at room temperature to help prevent curdling.
Chicken is our favorite protein; I make chicken many times a week so I am constantly developing new recipes. This honey lime chicken is inspired by a recipe on Eating Well, but I simplified the recipe to make it easier for you.
This honey lime chicken recipe turned out to be a perfect 10. It’s absolutely moist, juicy, tender and utterly delicious. The honey, lime, soy sauce and garlic marinade do wonders to the chicken. The end result is sticky sweet, savory and citrusy chicken that you will be begging for more.
As usual, my favorite is boneless chicken thigh (check out how to debone chicken thighs video). You have the glossy, lacquered, perfectly charred and baked chicken skin, with the meat bursting with the chicken juice. You can make this dish all year long: bake in the oven, outdoor on the grill, or just cook on skillet or cast-iron pan.
How To Make Honey Lime Chicken | Food Recipes
1 lb chicken thighs, deboned, skin-on
2 cloves garlic, minced
1 heaping tablespoon honey
1 tablespoon soy sauce
1 tablespoon lime juice
Pinch of cayenne pepper
Pinch of salt
Preheat the oven to 400F.
Combine the chicken thighs with garlic, honey, soy sauce, lime juice, cayenne pepper and salt.
Stir to combine well. Transfer the chicken to a baking sheet lined with parchment paper or aluminum foil.
Cover the chicken with aluminum foil.
Bake the chicken for 20 minutes, or until cooked.
Broil the chicken for 1 minute to char the chicken skin. Remove from heat, garnish with parsley and serve immediately with some lime wedges.
NOTES : You may use skinless and boneless chicken thighs, breasts, or chicken drumsticks for this recipe. You may also make this on a skillet or cast-iron pan on medium heat. Please make sure that you keep turning the chicken if you cook on the skillet or pan as it might get dark very quickly because the honey. You may also grill the chicken on an outdoor grill.
There are two things I always scour a restaurant menu for: doughnuts and tater tots. My obsession with the former has been well documented around these parts (See: Easy Glazed Doughnut Holes and Doughnuthon), while the later is just now making its debut. But before you go reaching for the potatoes, can I gently encourage you to make a mad dash for the cauliflower instead?
Yes, indeed. Potato-less cauliflower tots, a.k.a. a veggie-packed, slightly cheesy, absolutely easy alternative to the traditional finger food we all know and love.
Aside from being the ultimate way to sneak veggies into any meal, cauliflower tots have many redeeming qualities:
They’re made with only five ingredients. Sweet!
They’re baked, rather than fried.
They’re a (nearly) starch-free side dish or snack.
Suddenly craving cauliflower? Preheat your oven, grab the veggies and feel free to fancify these tots by tossing in fresh herbs or spices for added zing.
Then all that’s left to do is dip and dunk in your choice of sauces, from ketchup to roasted garlic aioli and beyond. Phew. An entire post about tots and not a single Napoleon Dynamite reference.
(Now give me some of your tots!)
How To Make 5-Ingredient Baked Cauliflower Tots | Food Recipes
2 medium heads cauliflower, cut into florets
1/4 cup small diced onion
1/4 cup grated Parmesan cheese
1/4 cup finely ground breadcrumbs
1 large egg
Preheat the oven to 350°F. Grease a nonstick baking sheet liberally with cooking spray.
Bring a large pot of salted water to a boil.
Add the cauliflower florets to the water and cook them just until fork tender, 5 to 10 minutes.
Thoroughly drain the florets and transfer them to a food processor.
Pulse the cauliflower for a few seconds just until the it breaks down into small pieces (about the size of grains of rice). (Do not overmix the cauliflower or the mixture will be too wet to form.)
Measure out 3 packed cups of the cauliflower and add it to a large bowl. (See Kelly’s Notes.)
Stir in the diced onion, Parmesan cheese, breadcrumbs, egg, 1 teaspoon salt and 1/4 teaspoon pepper, mixing until thoroughly combined. (The mixture should be roughly the consistency of mashed potatoes.)
Using your hands, scoop up 1- to 2-tablespoons of the mixture and mold it into a tater tot shape.
Place it on the prepared baking sheet and repeat the shaping process with the remainder of the mixture, spacing the tots about 1 inch apart.
Bake the tots for about 20 minutes then flip them and bake an additional 10 to 15 minutes until crisped.
Remove and serve with ketchup, pesto, hummus or your preferred dipping sauce.
You can find complete recipes of this 5-Ingredient Baked Cauliflower Tots in justataste.com