Learn to eat healthy with these expert tips and delicious inspiration recipes from cooking with mimi to help you prepare healthy food for you and your family.
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Cheesy Spinach Lasagna Rolls
Ingredients * 1 package lasagna noodles * 1 (32 oz) container ricotta cheese * 4 cups fresh spinach, steamed and chopped * 2 eggs * ¼ cup parmesan cheese * 1 teaspoon garlic powder * 1 teaspoon salt * ¼ teaspoon pepper * 1½ cups shredded mozzarella cheese, divided * 1 (24 oz) jar of marinara sauceInstructions 1. Preheat the oven to 350. 2. Cook the lasagna noodles according to the package directions. Drain and lay flat on wax paper to cool. 3. In a medium bowl, combine the ricotta, spinach, eggs, parmesan, garlic powder, salt, pepper, and 1 cup mozzarella cheese. Spread 1 cup of marinara sauce in the bottom of a 9 x 13 baking dish. 4. Spoon the ricotta mixture over the surface of each noodle, spreading about ¼ inch thick. Gently roll up each noodle and place in the prepared baking dish. 5. Spoon marinara sauce over the top of each lasagna roll and sprinkle with remaining mozzarella cheese. 6. Bake 35-40 minutes, or until the cheese is melted and bubbly.
Shrimp Lo Mein
Made this delicious Shrimp Lo Mein recipe in literally 15 minutes using @gourmetgarden fresh lightly dried herbs and stir-in pastes to give it some extra flavor and save time prepping. I use those pastes and herbs on a daily basis and they are a life saver. They have the same flavor, texture and aroma as the fresh produce itself and last up to 4 -12 weeks in your fridge after your first use depending if you used herbs or the stir-in paste. They are also organically grown and are non-GMO. I cannot tell you more about their herbs and pastes. They are a must in my kitchen! You can check out their website to see which local store carries them in your area. I got mine from @hyvee . They are very popular!
Honey Lime Salmon
Ingredients:1 lb salmon Salt Ground black pepper 3 tablespoons honey 1 tablespoon soy sauce 1 tablespoon lime juice 1 tablespoon olive oil Chopped parsleyMethod:Preheat the oven to 375F.Season the salmon with salt and black pepper. Mix the honey, soy sauce and lime juice together.Heat up a skillet with the olive oil, cook the salmon for two minutes. Add the honey mixture into the skillet, spooning the honey lime sauce on the salmon. Transfer the salmon to oven and roast for 10 minutes. Garnish with chopped parsley and serve immediately.
HONEY GARLIC SALMON
Servings 4 .Ingredients 1 1/4 pounds salmon fillets 2 teaspoons olive oil salt and pepper to taste 4 cloves garlic minced 1/4 cup water 1/4 cup low sodium soy sauce 3 tablespoons honey 2 teaspoons cornstarch 1 tablespoon chopped parsley lemon wedges for serving . Instructions Heat the olive oil in a large pan over medium high heat. Season the salmon with salt and pepper to taste. Place the salmon skin side up in the pan. Cook for 4-5 minutes per side or until cooked through. Remove the salmon from the pan and place on a plate. Cover with foil to keep warm. Add the garlic to the pan and cook for 30 seconds. Add the water, soy sauce and honey to the pan; bring to a simmer. In a small bowl, whisk together the cornstarch with 1 tablespoon cold water. Slowly pour the cornstarch mixture into the pan and whisk to combine. Bring to a boil and cook for 1 minute or until sauce has just thickened. Return the salmon to the pan and spoon the sauce over the top. Sprinkle with parsley and serve with lemon wedges if desired.
Teriyaki Shrimp and Asparagus
Servings: 4 . Ingredients6 Tbsp low-sodium soy sauce 6 Tbsp water, divided 2 1/2 Tbsp honey 2 Tbsp packed brown sugar (light or dark) 2 tsp peeled and minced fresh ginger 1 1/2 tsp minced garlic 1 Tbsp rice vinegar 1/4 tsp sesame oil ,optional 1 Tbsp cornstarch 1 1/4 lbs large (21/25) shrimp 2 Tbsp canola oil or olive oil 1 lb asparagus (preferably thicker spears), woody ends trimmed, diced into 1-inch pieces Sesame seeds, for garnish (optional)InstructionsIn a small saucepan whisk together low-sodium soy sauce, 5 Tbsp of the water, honey, brown sugar, ginger, garlic and rice vinegar. Bring mixture to a light boil over medium-high heat. Whisk together cornstarch with remaining 1 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 30 seconds - 1 minute, stirring constantly. Remove from heat, cover and set aside.Heat 1 Tbsp oil in a 12-inch non-stick skillet over medium-high heat. Add asparagus and saute until tender, about 4 - 5 minutes. Transfer to a plate. Heat remaining 1 Tbsp oil in skillet, add shrimp. Cook on first side about 1 1/2 minutes then flip and cook on opposite side until cooked through, about 1 1/2 minutes. Add in asparagus, pour in teriyaki sauce and toss everything to evenly coat. Serve warm over white or brown rice, garnish with sesame seeds if desired.
Grilled Shrimp Bowls + Cilantro-Lime Rice
Ingredients makes 2 servings Ingredients: 1 cup cooked brown rice 2 cloves fresh garlic, minced 1/4 cup fresh lime juice 2 Tbsp chopped fresh cilantro leaves 1 pound medium shrimp, peeled and deveined 1 medium avocado, sliced 1 cup cherry tomatoes, sliced 2 Tbsp avocado oil, olive oil sea salt and ground black pepper, to taste 1 large corn on the cob . Instructions: In a large bowl combine the shrimp with garlic, oil sea salt and pepper. Preheat grill to medium high heat. Add shrimp and cook, for about 2 minutes on each side. Meanwhile, brush avocado and corn with a tiny bit of oil. Add it to the grill and cook flipping once, until charred, only 1-2 minutes for the avocado and about 10 minutes for the corn; season with sea salt and pepper, to taste. Once cooked, and slightly cooled, cut the corn from the cob. Divide the cooked rice between 2 bowls. Add lime juice, salt, pepper and cilantro. Mix to combine. Top each bowl equally with shrimp, avocado, corn and tomatoes.
Skinny One Pot Chicken Bacon Fettuccine Alfredo
Servings: 6 . Ingredients 8 strips bacon , chopped and trimmed of all fat 2 large chicken breasts , diced into 1-inch pieces 4 cloves garlic , minced 2 teaspoons Kosher salt 1 teaspoon pepper 6 1/2 cups 2% milk (or half and half)* 500 g | 1 pound dry fettuccine pasta 1 large head of broccoli , cut into florets, stem removed 1 cup fresh grated Parmesan cheese . Instructions Fry the bacon in a large saucepan or pot over medium-high heat until crispy. Add the chicken and sauté until cooked through. Add the garlic and fry until fragrant (about 2 minutes). Season with, salt and pepper. Pour in the milk, stir, and bring the milk to a gentle simmer. Reduce heat immediately and add the pasta. Stir occasionally for 5-6 minutes, or until the pasta just begins to bend and soften. Add in the broccoli, stir and cover with a lid. Continue to cook, while stirring occasionally, until the pasta is cooked and al dente (about another 7 minutes). Stir through the Parmesan cheese and mix until the cheese has melted through the sauce. The sauce will continue to thicken if not served immediately. Add more milk if needed. Serve with extra pepper and parmesan cheese, if desired. Recipe Notes If using milk, be careful not to rapidly boil the milk as it will curdle. Bring to a gentle simmer, reduce heat and add the pasta immediately to prevent curdling.