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
- 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
- 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
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
- 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?