I thought I would recommend a few recipes that I’ve made over the past few months. I’m always looking for unique yet simple recipes to try.
Sheet Pan Roasted Pork Tenderloin with Potatoes
I was drawn to this recipe because you didn’t need to marinate the meat. This pork tenderloin recipe is easy and minimal prep, especially if you have good chopping skills. I found the recipe at Chew Out Loud. I decided to cut the recipe in half.
- 1/2 boneless pork tenderloins
- 1/4 cup extra virgin olive oil
- 3 TB high quality balsamic vinegar
- 1 heaping TB pure honey
- 1 whole head garlic, peeled and minced (I wanted it really garlicky, left as recommended)
- 1/2 cup onion, minced (I like onion, so left as recommended)
- 1/8 cup fresh rosemary leaves
- 1/8 cup thyme (I added since I had some, but it was not in regular recipe)
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 lbs potatoes, cut into bite size pieces
- 1/2 lb carrots, peeled and cut into bite size pieces (I used organic white and orange carrots)
I liked how the pork turned out. I would definitely make again. Next time I would try marinate and see if it makes a difference. Even though, I was originally drawn to this recipe because I didn’t need to marinate.
Easy French Onion Soup
Need a quick soup option for lunch, and this easy french onion soup is perfect! Not only is it simple to make, but just seven ingredients. Recipe is from My Organized chaos.
- 3 tbsp butter
- 4 medium onions, thinly sliced
- 8-10 ounces condensed beef broth
- 2 tsp thyme
- 4 tbsp shredded Gruyere cheese
- 2 tbsp grated swiss cheese
- 4 slices French bread, 1 inch thick
My favorite soup is a french onion! I always find time-consuming recipes for onion soup, which I would love to try when I have time. This recipe took me last than an hour to make, and it is delicious. Not to mention great the next day, heated up and placed in the boiler again to make the cheese on top of the bread. I might have to compare this recipe to a more time-consuming recipe.
Sheet-Pan Lemony Chicken With Brussels Sprouts
Who doesn’t love a one-dish recipe?! Sheet-Pan recipes are my favorite when you want a recipe with minimal prep time. NY Times Cooking has a few Sheet-Pan recipes I would recommend.
- 3 tablespoons unsalted butter or ghee, at room temperature
- 2 lemons, both zested (about 2 tablespoons), 1 cut into very thin rounds and 1 halved, seeds removed
- ½ cup flat-leaf parsley leaves and tender stems, finely chopped
- Kosher salt and black pepper
- 3 tablespoons plus 1 teaspoon olive oil
- 4 bone-in, skin-on chicken thighs (about 1 1/2 to 2 pounds)
- 1 ½ pounds brussels sprouts, trimmed and halved, tough outer leaves removed
- 1 small red onion, peeled, quartered and cut into 1-inch wedges
- ½ teaspoon red-pepper flakes
- ¼ cup grated Parmesan
If you are a lemon fan, this is the recipe for you. The chicken was so tender and juicy. The Brussel sprouts turn out crispy. I added thyme branches and carrots since I have a non-Brussel sprouts eater in my household. I didn’t add the onion because I didn’t have enough room on the pan. I felt that the chicken didn’t need the parmesan. I like the parmesan on the Brussel sprouts!
Slow-Roasted Citrus Salmon With Herb Salad
I love a dish with a lot of colors, this slow-roasted citrus salmon had all the colors I could want in a dish! Another recipe from NY Times Cooking.
- 1 (1 1/2-pound) piece skinless salmon fillet (or halibut or cod)
- Kosher salt and black pepper
- 2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice
- 1 blood orange, mandarin orange or regular orange, thinly sliced
- 6 sprigs thyme, rosemary, oregano or marjoram (optional)
- 1 ½ cups olive oil
- 2 cups herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem
- Flaky sea salt, for serving
Please note I adjusted my recipe for a single severing. The salmon was delicious, and I decided to broil it for a couple of minutes to get a crispy top. I forgot to make the herb salad to go with the salmon.
Mexican Stuffed Peppers
I started Noom this month, and now I’m searching for healthy but filling recipes for myself. This Mexican stuffed pepper was so easy and so good, I’ve liked every recipe I’ve tried from Well Plated.
- 4 large bell peppers any colors you like
- 2 teaspoons avocado oil
- 1 pound ground chicken or turkey (I used turkey)
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 can fire-roasted diced tomatoes with juices, 14 ounces
- 1 1/2 cups cooked brown rice quinoa or cauliflower rice (I used brown rice & quinoa)
- 1 1/4 cup shredded cheese Monterey Jack, pepper jack, cheddar, or similar cheese, divided (I used a mix)
I’m definitely making this recipe again, might try ground chicken and brown rice or cauliflower rice. I might hold off on the cheese for a healthier recipe.
Have recipes I should try, I’m open to suggestions. Leave in the comment section!