Monday, May 26, 2014

{Video} 3 Healthy, Quick Dinners 5/26/14- Meatloaf, Turkey Asparagus Soup and Corn and Blueberry Chopped Salad #3DinnersAWeek

This week was all about some fresh, healthy dishes... with a few retro favorites mixed in.

For more info about #3DinnersAWeek, click here.

And watch on to see how they all came together.


Day 1

Meatloaf- I used Ina's recipe, but I substituted grass-fed beef for the turkey.  The rest is the same because why would you mess with perfection.

Parsnips- Wash and peel the parsnips. Cut into matchsticks making sure to eliminate the core (that runs down the center) for extra large parsnips.  Place on a greased baking sheet and drizzle with olive oil and sprinkle with salt.  Roast at 350 degrees for about 30 minutes or until nicely browned.

Broccoli- I used frozen, organic broccoli.

Day 2

Turkey Meatball Asparagus Soup- I used turkey instead of chicken.  And I added the juice from 1/2 of a lemon to add some brightness.

Day 3

Hot dogs and buns- I used grass-fed, organic hot dogs

Corn and Blueberry Chopped Salad

1/4 c. Vidalia onion, chopped
1 small zucchini, chopped
1/2 cup blueberries
1 package frozen corn, defrosted
1/2 c. spinach, julienne
1/4 c.cilantro, chopped
1 lime, juiced
1 Tblsp. apple cider vinegar
1/4 c. Greek yogurt
1 Tblsp. olive oil
1/3 c. Parmesan cheese
Salt and pepper to taste

In a small bowl, mix together the yogurt, olive oil, lime juice, apple cider vinegar, Parmesan cheese, salt and pepper to blend.  Check seasonings.  Then in a larger bowl add all the chopped vegetables, corn, blueberries and cilantro.  Pour over the dressing and mix.  Salt and pepper if needed and chill until ready to serve.

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