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Some Would Call It Eating Healthy: I Consider It Tastefully Trimmed
Everyone wants to find that perfect balance between eating in a way that is good for our body, but is also delicious. This is not the easiest thing to come by. In fact, it has taken me the last ten years, a lot of self love, and reflection to create recipes that I can enjoyably eat when I just want to trim down a touch. (Without deprivation.) I’m not talking about shrimp and zucchini noodles or bland fish salads.
Some of my recipes are not even 100% healthy. One of them even uses Campbell’s Cream of Mushroom Soup which is 7g of fat per 1/2 cup. Scary? Not in moderation. You get the picture. They are just foods I’ve stuck to again and again because they are good, and when eaten in the right portion, are satisfying and will⏤with the right mindset and good habits⏤lead to that desired slimming down that everyone wants.
Some would call it eating healthier, but I consider it just lightening up on certain foods that often make me feel sluggish, and just being mindful of portion sizes. I don’t compromise flavor. I have never enjoyed diet foods or dieting. NEVER. I want to eat something delicious. Hopefully you find these recipes helpful and a good first step of just relaxing from that overly restrictive diet and just enjoying food again.
Nana’s Chicken and Rice in Tinfoil
This is my favorite dish when I’m trying to slim down a bit. It is Nana’s recipe right out of the 1950s when Campbell’s Cream of Mushroom Soup and casseroles reigned supreme. Chicken, minute rice, onions and some Campbell’s soup are baked in a wrapped tinfoil pouch. What results is a moist chicken with creamy rice that is crisp on the edges from the oven. Nana acquired this recipe from her neighbor in Maine in the late 1950s. Doesn’t sound too healthy, but in the right portions, the Cream of Mushroom Soup is not so high in calories as to ruin any nutrition plan you might be on.
When one thinks of healthy dishes, the mind might not go right to an Italian classic. However, Chicken Cacciatore is a very light dish with delicious veggies like red peppers and mushrooms which give the sauce a unique, addicting flavor. Paired with a decent brown rice pasta and a salad, it is delicious yet not too heavy. (Pictured with buttered egg noodles.)
I love meatballs. A lot. When I’m not doing my best to stay in shape, I use a three part combo of veal, beef and pork. I add buttermilk to the mixture as well. Not the healthiest. My healthier version of meatballs include just 90% lean premium angus beef, (Getting it from the butcher counter is so worth it in this situation. Those prepackaged ground meats at 90% will just not cut it.) gluten free panko bread crumbs, and fresh parsley to keep the meat extra moist. I love putting them over a salad with a light Italian Vinaigrette. You get the delicious taste of the meatballs and sauce, with the cold acidic salad. So good!
When Salmon is cooked right it is absolutely delectable. Unfortunately, so many restaurants over cook it. This method is tried and true, giving you that crispy skin, and moist flakey layers of fish. I add a little sesame oil, Tamari, garlic and ginger to the spinach and quinoa, giving it a pop of flavor that goes nicely with the salmon.