Pesto Chicken

(see source for detailed directions, nutrition facts, and suggestions)

I purposefully make the directions cripplingly simple so that you'll visit the source.

Source: http://www.kalynskitchen.com/2010/09/easy-recipe-for-baked-pesto-chicken.html

   Ingredients                                                   Directions

• Chicken breasts cut in strips
• Salt and black pepper
• 1/2 cup basil pesto (you may need much more)
• 1/2 cup grated mozzarella cheese

Spread pesto on the bottom of a greased baking pan, cut the chicken in strips, stick it in the pan, and spread more pesto on top. Bake it at 375 for 25-30 minutes until it's barely cooked through, add mozzarella on top and bake until it's all melted and golden. Great with rice, couscous or quinoa.

Notes

This is really delicious. I don't know that pesto & cheese are very healthy, but I guess there are worse things out there. It's easy and if you made your own pesto (see the source) it could be decently cheap. 10/10

Spinach Black Bean Lasagna

(see source for detailed directions, nutrition facts, and suggestions)

I purposefully make the directions cripplingly simple so that you'll visit the source.

Source: http://www.myrecipes.com/recipe/spinach-black-bean-lasagna-10000000258981/

   Ingredients                                                   Directions

• 2 large eggs, lightly beaten
• 1 (15-ounce) container ricotta cheese
• 1 (10-ounce) package frozen chopped spinach, thawed and well drained
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt
• 4 cups (16 ounces) shredded Monterey Jack cheese with peppers, divided
• 2 (16-ounce) cans black beans, rinsed and drained 
• 1 (2-pound, 13-ounce) jar pasta sauce 
• 1/2 teaspoon ground cumin
• 9 precooked lasagna noodles
• Garnish: chopped fresh cilantro

Stir together first five ingredients and monterey jack, set aside. Mash beans in a bowl, stir in pasta sauce and cumin. Spread some of the bean mix on a lightly greased baking dish, layer with 3 noodles, half of spinach mix, some cheese. Repeat layers until you run out of stuff. Bake covered at 350 degrees for an hour, uncover, add more cheese, bake until cheese melts.

Notes

It's vegetarian lasagna, but it's delicious. I added extra spinach and it was probably too much. But it was still delicious. The spinach & black bean combo in lasagna is genius. I froze a bunch of this and lived off of it for weeks. 10/10

Grilled or Roasted Spice-Rubbed Chicken Thighs

(see source for detailed directions, nutrition facts, and suggestions)

I purposefully make the directions cripplingly simple so that you'll visit the source.

Source: http://asweetandsavorylife.com/grilled-or-roasted-spice-rubbed-chicken-thighs-my-go-to-easy-dinner/

Use this rub on Salmon, it's wonderful and healthy (well... the salmon is)

   Ingredients                                                   Directions

• 2 tablespoons brown sugar
• 2 teaspoons ground cumin
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp cayenne
• 1/4 tsp black pepper
• 3-3.5 lbs chicken thighs (bone in) about 12 thigh

Mix the brown sugar, cumin, salt, garlic powder, ginger, cinnamon, cayenne, and pepper together. Rub it all over the thighs and bake them at 425 degrees for around 30 mins or until they're cooked (duh). (the internal temp should be 170 degrees)

Notes

See the source for some great tips on cooking thighs. Seriously, you'll thank me. Use a thermometer to make sure they're done but not TOO done. I love the taste of the rub. I actually put it on salmon too & it's great. I make the rub in bulk and put it on all sorts of things. 10/10

Grilled Mediterranean Vegetable Sandwiches

(see source for detailed directions, nutrition facts, and suggestions)

I purposefully make the directions cripplingly simple so that you'll visit the source.

Source: http://www.myrecipes.com/recipe/grilled-mediterranean-vegetable-sandwiches-50400000121894/

   Ingredients

• 2 garlic cloves, minced
• 1/4 cup mayonnaise
• 2 small zucchini, thinly sliced lengthwise
• 2 portabella mushrooms, sliced 1/4" thick
• 1/2 teaspoon lemon juice
• 1 eggplant sliced 1/4" thick

• 2 tablespoons olive oil
• 3/4 of a 1-lb. ciabatta loaf, split horizontally
• 1/2 teaspoon kosher salt
• 2 medium tomatoes, sliced
• 2 ounces feta cheese, crumbled (1/2 cup)
• 2 cups baby arugula

Directions

Mix the mayo, garlic, and lemon juice to create the dressing for the sandwich. Brush the zucchini, mushrooms, and eggplant with olive oil and sprinkle with salt. Grill them for a couple minutes until they get the char marks & are done. Put the grilled veggies on the bread with the dressing, sliced tomatoes, feta cheese, and arugula (or lettuce)

Notes

Eggplant should be peeled (I think) and I removed the seeds (could be wrong.) Eggplant confuses me. Don't skip the feta, it makes a big difference in taste. I didn't have fancy arugula so I used spinach. Tasted great, was quick, easy, healthy, and could be done for cheap. 10/10

Lentils, Garlic & Tomatoes

(see source for detailed directions, nutrition facts, and suggestions)

I purposefully make the directions cripplingly simple so you'll visit the source.

Source: http://www.food.com/recipe/lentils-garlic-and-tomatoes-16666#

Ingredients

4 teaspoons olive oil
1 tsp lemon juice
1 tsp salt
5 cloves minced garlic
1/2 lb tomato (peeled and minced)
1 cup dried lentils (washed and drained)

Directions

Cook the garlic in oil until it's turning brown, add tomatoes and cook until it's thick (about 8 minutes), add lentils and water, bring to a boil, cover, and reduce heat. Simmer about 30 mins, add the salt and lemon juice, mix it all up.

Notes

I've cooked this once & thought it had great flavor, was healthy, and pretty cheap/easy. Only problem I had was with the lentils-- they had dried peas mixed in and those didn't cook at the same speed so the peas were  still hard. I give it a 7/10 because it tasted good, was cheap, and healthy.