Tag Archives: quick

Super Easy Fish ‘N Farro Dinner!

Some nights (okay, a lot of nights) I am just not in the mood to cook. I want something fast and easy. I don’t want to read a recipe. I don’t want to hover over the stove nursing some delicate creation… I just want it done.

If you feel like this, maybe you should grab a bag of farro. It’s good for you, it’s easier than rice, and it’s something a little different so it sounds cooler (that applies for almost anything in life– your welcome for the life lesson!). I added some water and chicken bouillon to mine. Some day I’ll break the bouillon habit –so much salt!– but for now, it makes my food tasty.

I grabbed a box of frozen fish… Already seasoned, already trimmed/prepped/whatever. Not too bad fat and calorie-wise, and you just open the box and stick it on a baking tray!

Good old Gorton’s. It was on sale at Meijer, which made it even better!

I added a bag of already washed and cut broccoli to the farro.

Once the everything was done, I added a little salt and pepper to the farro/broccoli mixture and it was ALL DONE! Woo hoo!!!

See? I told you it was easy!

Breakfast: Easy Egg White Omelet

Want something quick to eat? This can be a great breakfast, but if you’re a fan of breakfast-for-dinner like I am, it can also make a tasty evening meal!

Start with two servings of egg whites (about 6 T, I think this is equivalent to two egg whites?) in a nonstick pan. I sprayed it lightly with nonstick spray, even though you’re not supposed to do that. I sprinkled salt and pepper over it and let the bottom cook. Once it was pretty set, I put one string cheese over it (torn into thin strings).

Once the cheese was melted, I added several spinach leaves to it.

I folded the omelet in half and then browned it on both sides, adding a little more salt and pepper.

And THIS was my result… yummo!

Egg White Omelet

  • 6 T egg whites (2 egg whites)
  • 1 light string cheese
  • Raw spinach leaves
  • Salt and pepper

Nutrition Info

  • 85 calories
  • 2.5 g fat
  • 13 g protein

Success! Steak, Mashed Potatoes, Broccoli, and Carrots!

Oh my goodness, this meal was SO GOOD and only about 400 calories! So fast, so easy, and my family loved it! My picky 3-year-old could not get enough. I didn’t realize how much of a steak fan he is. We don’t have it very often because my husband doesn’t really like it. Plus, I’ve been trying to keep our red meat consumption to about 1 meal per week.

Start with a steak:

Get some baby carrots simmering with some green onion, water, salt, and pepper (that’s all!).

Chop up some broccoli and stick it in the microwave for a couple of minutes with a little water, salt, and pepper.

Once the steak is done, take it out of the pan. Add mushrooms to the pan and cook for 5 minutes. Then add broth, flour, salt, and pepper. The recipe actually calls for red wine, but I didn’t have any open, and my husband hates it.

Put it all together, and ENJOY.

Oh yeah… and I forgot to mention the mashed potatoes because you don’t have to do anything! You buy them pre-made. I bought Meijer’s brand, and they were fantastic! I don’t normally like pre-made foods… But this? Yum-o!

See the full recipe HERE.

*Recipe* SHRIMP!

I’m a major fan of shrimp. Cooking Light has a fantastic collection of low-calorie recipes posted here. Here’s one that stands out as extra tempting!

Spicy Shrimp and Grits Recipe

Spicy Shrimp and Grits

Crank up the heat (in your weeknight meal, that is!) and serve a spicy version of this Southern favorite.


  • 3 cups 1% low-fat milk
  • 1 cup water
  • 1 tablespoon butter
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1 cup uncooked quick-cooking grits
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 4 slices applewood-smoked bacon
  • 1 pound peeled, deveined large shrimp
  • 1 cup thinly vertically sliced white onion
  • 2 cups grape tomatoes, halved
  • 1 teaspoon hot pepper sauce or chopped chipotle chile, canned in adobo sauce
  • 1/8 teaspoon ground or crushed red pepper
  • 1/4 cup green onion strips


  • 1. Combine milk, water, butter, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a saucepan over medium-high heat. Bring to a simmer; gradually add grits, stirring constantly with a whisk. Reduce heat to medium; cook 4 minutes or until thick, stirring occasionally. Remove from heat; stir in cheese.
  • 2. While grits cook, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings; crumble bacon. Add shrimp to drippings in pan; cook 2 minutes on each side or until done. Remove shrimp from pan. Add white onion to pan; sauté 1 minute. Stir in bacon, tomatoes, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper; sauté 2 minutes, stirring occasionally. Add shrimp, pepper sauce, and red pepper; cook 1 minute or until shrimp are heated. Serve over grits; sprinkle with green onions.

David Bonom, Cooking Light 
MARCH 2010

Nutritional Information

Amount per serving

  • Calories: 510
  • Fat: 15.9g
  • Saturated fat: 7.5g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 1.8g
  • Protein: 41.1g
  • Carbohydrate: 49.5g
  • Fiber: 2.4g
  • Cholesterol: 206mg
  • Iron: 5mg
  • Sodium: 972mg
  • Calcium: 481mg