Insta-Food {volume 1}

I've been posting a lot of my dinners on instagram lately and have been getting some positive feedback and people asking for recipes. So I figured I would start posting the recipes on my blog! How fun is that? If you'd like to participate with me, leave me a comment directing me to your blog post! You can post about whatever food you are putting on instagram, whether or not you include recipes.

Anyway, I won a giveaway from Meghan for a 3 month subscription to Emeals. I have been wanting to try it for a while now! I think we are going to continue our subscription once the three months are up, too. Emeals, basically, is a meal planning service that not only gives you endless options for recipes, but a weekly shopping list. My husband and I are doing a low fat plan and it's really taken the fuss out of figuring out what to eat for dinner. We have also saved quite a bit of money not eating out! A few of these meals were from Emeals, but a lot of times I adapt them (especially to reduce sodium) and add in other things I have in the kitchen. My only complaint with Emeals is the high sodium in some of the recipes, and some recipes aren't as "clean" as I would like. But if I see that, I usually change it or scratch that recipe from the weekly menu. But, all in all, I've enjoyed trying new things while still staying healthy.

So, let's get to it.

Salmon & Pineapple Skewers

Ingredients:

- Marinade: 1/4 c. light soy sauce, 2 Tbsp brown sugar, 1 Tbsp minced garlic, 1 tsp ground ginger)

- 1/2 lb. salmon, cut into cubes

- 1/2 lb. pineapple, cubed

- 1 small red onion, cut into chunks

- 1 can black beans, rinsed

- 1 Roma tomato

- 1/2 lime

- 1 cup quinoa

Preparation:

- Set 1 cup of quinoa to cook per package instructions. 

- Combine marinade in a zip top bag. Add salmon and  refrigerate at least 1-2 hrs. Once ready, alternate pieces of  salmon, pineapple and red onion on skewers. Place under the broiler and cook 2-4 min, rotate and cook 2-4 min more.

- Microwave black beans 2 minutes. Add in chopped onion (leftover from skewers), tomato, and lime juice.

Chicken & Rice Stuffed Peppers

Ingredients:
¼ c finely chopped celery
½ of 10 oz can RF cream of mushroom soup
½ c chicken broth
1 T instant onion soup mix
½ rotisserie chicken, shredded*
1½ c hot cooked rice (1 t lemon pepper)
2 large green bell peppers, halved lengthwise &
seeded (FF spray, aluminum foil)
¾ c shredded 2% cheddar cheese

Preparation:
- In a large sprayed skillet, cook celery until tender. Add soup,  broth and soup mix and heat until bubbly over med high. Stir in chicken and rice. Spoon mixture into pepper halves; sprinkle with lemon pepper. Place in sprayed 13 x 9” baking dish. Cover with foil and bake for 40 min at 350°. Uncover, sprinkle with cheese, and re-cover until melted.
- I cut up some foccacia  and toasted it with a little bit of smart balance and garlic powder and microwaved some fresh green beans in a steamer bag.



Happy Friday! What food are you posting to Instagram?