Zucchini Rice

Spruce up a simple rice side dish with some shredded zucchini, black beans, corn, a squeeze of lime juice and a handful of chopped cilantro for a healthy, satisfying and refreshing side dish on a hot spring or summer day. This is perfectly paired with grilled chicken, fish, or even as a side to your favorite tacos. Enjoy!

Printable Recipe

Ingredients

• 1 1/2 cups uncooked rice
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can whole kernel corn, drained
• 2 zucchini, shredded
• 2 tbsp. unsalted butter
• Juice of 1 lime
• 1/4 cup fresh cilantro leaves, chopped
• Kosher salt and freshly ground black pepper, to taste

In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.

Remove from heat and stir in black beans, corn, zucchini, butter, lime juice and cilantro. Cover and let stand 5 minutes.

Fluff rice with a fork; season with salt and pepper, to taste

Serve immediately.

Source: Damn Delicious

Sweet and Sour Chicken

I absolutely love when I find a recipe that rivals some of our favorite delivery options. This chicken really gives our favorite Chinese restaurant a run for its money. Not only is it easy to make, but the ingredients are all pantry staples (for the most part) so it doesn't break the bank. Enjoy!

Printable Recipe

Ingredients

For the chicken:

• 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper, to taste
• 1/2 cup cornstarch
• 2 eggs, beaten 
• Oil to fry

For the sauce:

• 1 tbsp. canola oil
• 1/2 tbsp. garlic, minced
• 1 green or red bell pepper, diced
• 3/4 cup cider vinegar
• 1 tbsp. low-sodium soy sauce
• 1/4 cup ketchup
• 1/2 cup sugar

For the garnish:

• Chopped scallions
• Sesame seeds
• Rice, for serving

Season chicken with salt and pepper. Coat with cornstarch and shake the excess off. Dip chicken pieces into egg. 

Add oil in a thin layer in a deep skillet over medium-high heat. Add chicken pieces and fry until golden, crispy and cooked through, about 4 minutes per side. Remove from oil and set on a paper towel-lined plate.

In a separate large pan, heat canola oil and fry garlic until fragrant.


Add the bell pepper, cider vinegar, soy sauce, ketchup and sugar. Bring to a boil.


When the sauce has thickened, add the fried chicken. Toss to coat.


Garnish with chopped scallions and sesame seeds. Serve with rice.


Source: Buzzfeed

Baked Blackened Salmon (Gluten-Free)

Bathing suit season is upon us (okay well, let's be honest...it's felt like bathing suit season for months now), so bring on the healthy recipes! Blackened salmon is a cinch to make and the spice mixture adds so much flavor to any type of fish. With a meal that can be prepped and on the table in under 20 minutes, it's no wonder this is making it onto our bi-weekly rotation. Top it with a dollop of refreshing guacamole or a side of sautéed vegetables, and you've got yourself a meal. Enjoy!

Printable Recipe

Ingredients

• 2 lbs. salmon, cut into 4 pieces
• 1 tsp. salt
• 1 tsp. cumin
• 1 tsp. paprika
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. chili powder
• 1/2 tsp. oregano
• 1 tsp. pepper
• 2 tbsp. olive oil
• Guacamole, for serving (optional)

Preheat oven to 425 degrees F.

In a small bowl, combine salt, cumin, paprika, onion powder, garlic powder, chil powder, oregano and pepper. Mix well.

Sprinkle spice mixture evenly over each piece of salmon. Drizzle the olive oil over the spice mixture and rub to combine.

Bake for 15 minutes, or to desired doneness. 

Serve immediately with guacamole.

Source: SK Original

Cauliflower "Rice" Lemon Pilaf

Here's a light and flavorful side dish or lunch idea. Cauliflower "rice" is used in place of rice for a guilt-free treat. Lemon juice spruces up the flavors of the dish while the panko Parmesan crumb topping adds just a little bit of crunch. Enjoy!

Printable Recipe

Ingredients

• 1 (14 oz.) package cauliflower cauliettes
• 1/4 tsp. salt 
• 1/4 tsp. pepper 
• 2 tbsp. olive oil 
• 1 tsp. lemon zest 
• 1 tbsp. lemon juice 
• 1 tbsp. parsley, chopped

Panko Parmesan crumbs:

• 1/4 cup panko bread crumbs, toasted
• 2 tbsp. Parmesan, grated
• 1 tsp. lemon zest
• 1 tsp. parsley, chopped

Pre-heat oven to 375 degrees.

Sprinkle salt, pepper and olive oil on raw cauliflower cauliettes and toss to coat evenly. Spread on parchment lined sheet pan and roast for 20 minutes. 

Remove from oven, toss with lemon zest, juice and parsley in serving dish.

Toast panko crumbs in oven for 3-5 minutes until golden. Remove from oven and mix in Parmesan, zest and parsley.

Sprinkle crumbs on cauliflower just before serving.

Source: Culinary Cuts Club