Tuesday, June 24, 2014

{Video} 3 Healthy, Quick Dinners 6/23/14- Roast Pork Lo Mein, Broccoli Leek Soup, Perfect Roast Chicken #3DinnersAWeek

There's something so satisfying about trying a new recipe and having it become an instant hit.

And this week I had two... a really fun Roast Pork Lo Mein using leftover roast pork tenderloin, and whatever veggies we had in the fridge.  Plus a soup that was so good, that my Man even asked for seconds.  Super fresh and healthy, and no cream.  And on day 3, I made an old favorite, Roast Chicken.  A dish that just feels like home to me... not to mention, one of the simplest dinners when it comes to preparation and clean up.

Watch on to learn more about these go-to-meals, perfect for busy weeknights.  And to learn more about 3 Dinners a Week, click here.


Day 1-

Roast Pork Lo Mein- I adapted my recipe from this one, except I changed up the sauce a bit.  I used olive oil instead of sesame oil, and added a bit of red pepper flakes instead of hot chili sauce.  I also added the juice of one lime, to add even more depth of flavor.  And to the veggies, I added in sliced celery, and left out the sesame seeds (since I didn't have any on hand).

Day 2-

Broccoli Leek Soup

3 c. fresh broccoli florets
1 large leek, sliced
2 garlic cloves, minced
32 oz. chicken broth
Salt and Pepper
Red pepper flakes
Juice of 1/2 lemon
Olive oil

In a skillet, add olive oil and sliced leeks.  Saute until the leeks are soft and then add in the garlic and cook for 1-2 minutes.  To a large pot, add in the leek and garlic mixture, the broccoli and chicken broth.  Season with salt, pepper and red pepper flakes to taste.  Bring to a boil and then turn down to simmer for 10-15 minutes or until broccoli is soft.  Add in the lemon juice, and check for seasonings.

Pour the entire mixture into a blender, making sure not to go over 3/4 full (as the hot soup will expand), and blend until smooth.  Serve.

Pan Fried Rosemary Steaks

Day 3-

Roast Chicken- Clean out the cavity of a whole chicken and pat dry both the inside and out.  Salt and pepper inside the cavity.  Then on the outside drizzle on some olive oil and rub around the skin.  Then salt and pepper the outside.  Roast in a 450 degree oven for about 50 minutes or until the breast meat reaches 160 degrees.  Let rest, loosely covered with aluminum foil, for 20 minutes, and serve.

*If you'd like to see more of my #3DinnersAWeek videos, please subscribe to my YouTube channel. 

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