Return to site

Meal Prep Week 9

Recipe Recommendation: The Eislers!

Happy New Year!

This is our first week with a recipe recommendation, and I have to say that we are so excited! This week, one of Danielle's balance patients and his wife recommended a recipe to us that we may have never tried or attempted: Cod with Fennel and Onion. We asked Cynthia Eisler to describe her motivation for fitness and why she loves this recipe:

"I feel in old age you have to fight to stay fit. I feel the more fit I am, the better I feel. I don't necessarily like walking for exercise, but I know that 30-40 minutes of walking really helps me feel better for the rest of the day"
 

"I saw this recipe on Rachel Ray and I love cod. I've never made cod in this way and I've never used fennel so I was a little intimidated. But I was surprised about how easy the recipe was, and it came out fantastic! I would recommend that you increase the cooking times by a couple of minutes. The garnish is also really good! Oh... and if you're wondering what the heck the core of the fennel is, just cut it open and you'll see it. It is a tiny, thick, white spot near where the roots are."

We are so excited to have recipe recommendations as a part of the blog and we hope to keep this up. So be sure to send us any recipes that you love! Also include what your motivation is for healthy living/fitness, and why you love the recipe. If it wasn't for the Eislers, we would have never tried fennel, or learn how to cut it up. If you're wondering what the heck fennel looks like, let us help you out: (we had no clue, and resorted to googling it while food shopping)

Okay, now that you know what it looks like.... now you should know what part of this thing you're going to cut up and eat. Here's a video that helped us out: How To Cut Fennel. Good 'Ol Martha Stewart will never let you down!

We hope you have as much fun with these recipes as we do.

Cod with Fennel and Onion

Ingredients

  • 1 large build fennel, trimmed of tough tops -- reserving 2 tablespoons of the fronds
  • 2 tablespoons extra-virgin olive oil
  • 1 medium to large yellow skinned onion, thinly sliced
  • Salt and pepper
  • 1 cup white wine
  • 1 large or 2 medium russet potatoes, peeled and very thinly sliced
  • 1 cup chicken stock
  • 1 1/2 to 1 3/4 pounds cod, cut into 4 portions, 6 to 8 ounces each
  • 1/4 cup chopped flat-leaf parsley, a couple of handfuls
  • Crusty bread, to pass at table

Directions

  1. Heat a large, deep skillet over medium high heat and preheat oven to 425 degrees F.
  2. Cut tops off the fennel bulb. Reserve a few tablespoons of fronds (lacy dill-like greens) and chop. Quarter the bulb, then cut into each quarter on an angle to remove the core. Thinly slice the fennel.
  3. Add extra-virgin olive oil, fennel and onion to the pan and sauté them, stirring frequently, 5 minutes. Season with salt.
  4. Add wine and reduce by half. Add potatoes to the pan in thin layers, completely covering the fennel and onions, working all the way to the edges of the pan.
  5. Pour the stock evenly over the pan. Season fish with salt and pepper. Arrange the fish on the potatoes. Bring the liquids to a bubble. Cover the pan and transfer to oven.
  6. Bake fish 15 minutes, until opaque, then uncover and bake for 2 or 3 minutes more. Transfer fish and vegetables to shallow bowls or dinner plates and garnish with parsley and fronds. Spoon juices down over the food. Serve with crusty bread for dipping.

Recipe courtesy of Rachael Ray, Recommended by Cynthia Eisler

Simple Crockpot Chicken Stew

Ingredients

  • 2 pounds Skinless boneless chicken breast about 3– trimmed and cut into 1 inch cubes
  • 1 onion large – diced
  • 4 carrots peeled and cut into 1 inch slices
  • 2 stalks celery diced
  • 4-5 potatoes peeled and cut into 3/4 to 1 inch cubes
  • 8 oz. mushrooms cleaned and halved-optional
  • 1 cup frozen corn
  • 28 oz. chicken broth
  • 14 oz. diced tomatoes drained if you want a tomato based stew
  • 1 teaspoon celery seed
  • 1 teaspoon dry thyme to taste... this is a little much for some
  • 1/2 teaspoon black pepper
  • 1 cup frozen peas

Directions

  1. Prepare veggies
  2. Clean, trim and then cube chicken
  3. Place all ingredients in crock pot except peas
  4. Cook on low for 8 hours or high for 4 hours.
  5. Add peas 20-30 minutes before end of cooking

Lemon Garlic Pasta

Ingredients

  • 1 Head of Garlic (10-15 cloves)
  • 1/4 Cup Spectrum Organic Extra Virgin Olive Oil
  • 4-5 Tb Fresh Lemon Juice (1 large or 2 small lemons)
  • Lemon Zest
  • Pinch of Salt
  • 1/8 tsp Red Pepper Flakes (or more if you like spicy)
  • 1/2 lb Angel Hair Pasta – cooked
  • Fresh Grated Parmesan

Directions

  • Place peeled garlic cloves in an oven safe dish, drizzle with olive oil and cover with foil. Oven roast at 400° for 30-40 minutes (until lightly golden browned). Let cool for 2-3 minutes, then chop.
  • Cook pasta according to package directions. Feel free to use a different type of pasta if you prefer.
  • In a large sauté pan over medium/low heat - heat the olive oil and chopped garlic for 4-5 minutes while stirring.
  • Add the lemon juice and continue cooking for 2-3 minutes.
  • Reduce heat to low - add the salt and red pepper flakes.
  • Add the cooked pasta and toss with the lemon garlic sauce until fully coated.
  • Transfer to serving dishes and top with a drizzle of olive oil, lemon zest, fresh grated parmesan cheese and red pepper flakes (optional).

Pasta Fagiloi

Ingredients

  • 1 1/4 cup cooked whole wheat ditalini pasta (about 3/4 cup dry), reserving 1/2 cup of the pasta cooking water
  • 2 cups of All Day Tomato Sauce or whatever no-sugar-added pasta sauce you have on hand - you're going to take a couple of tablespoons from this to keep your pasta from sticking, just fyi.
  • 2 1/2 cups low-sodium chicken broth
  • 1/2 onion, whole
  • 1 1/4 cup canned chickpeas (1 can, rinsed and drained)
  • 1/3 grated pecorino-Romano cheese (or your favorite hard, grated cheese), plus more for topping (up to 1 1/2 tbs per serving)
  • 2 - 3 Tbs chopped parsley

Directions

  1. Combine the pasta with the chickpeas and a couple of tablespoons of the tomato sauce (to keep the pasta from sticking together) and set aside.
  2. To a medium pot, add 1/2 cup of pasta water, the tomato sauce, the chicken broth and the onion. Cover, bring to a bubble, uncover and let simmer for 10 minutes or so. Remove the onion and discard. Turn off the heat and add the parsley and 1/3 cup of grated cheese.
  3. To serve, in each bowl add 1 cup of the broth and 1/2 cup of the pasta/chickpea mixture. Top with an additional 1 1/2 Tbs of grated cheese if you like

Shopping List

  • 2 pounds Skinless boneless chicken breast about 3– trimmed and cut into 1 inch cubes
  • 1 1/2 to 1 3/4 pounds cod, cut into 4 portions, 6 to 8 ounces each
  • 1 large build fennel, trimmed of tough tops -- reserving 2 tablespoons of the fronds
  • 1 cup white wine
  • 1 large or 2 medium russet potatoes, peeled and very thinly sliced
  • 2 1/2 onions
  • 4 carrots peeled and cut into 1 inch slices
  • 2 stalks celery diced
  • 4-5 potatoes peeled and cut into 3/4 to 1 inch cubes
  • 8 oz. mushrooms cleaned and halved-optional
  • 1 cup frozen corn
  • 56 oz. chicken broth
  • 1 cup frozen peas
  • 1 Head of Garlic (10-15 cloves)
  • 4-5 Tb Fresh Lemon Juice (1 large or 2 small lemons)
  • 1/2 lb Angel Hair Pasta – cooked
  • 1 1/4 cup cooked whole wheat ditalini pasta (about 3/4 cup dry), reserving 1/2 cup of the pasta cooking water
  • 2 cups of All Day Tomato Sauce
  • 1 1/4 cup canned chickpeas (1 can, rinsed and drained)
  • Pecorino-Romano cheese (or your favorite hard, grated cheese), plus more for topping (up to 1 1/2 tbs per serving)
  • Fresh Grated Parmesan
  • 2 - 3 Tbs chopped parsley
  • 1 teaspoon celery seed
  • 1/8 tsp Red Pepper Flakes
  • 1 teaspoon dry thyme
  • Extra-virgin olive oil
All Posts
×

Almost done…

We just sent you an email. Please click the link in the email to confirm your subscription!

OKSubscriptions powered by Strikingly