Posted on February 10, 2023 by Hunter Hulbert - Home

The month of love inspires these self-care-focused meals: Tex-Mex “Lasagna,” Sheet Pan Lemony Salmon as well as Thai Chicken and Broccoli Slaw Spring Rolls. These recipes are not only healthy but quick, making them the perfect way to pamper you and your family.

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Keto and low-carb products have come a long way in a short period of time. The wraps used here are low in carbs yet high in texture and flavor. Additional protein in the beans and cottage cheese make for a powerhouse meal.

TEX MEX BEAN AND CHEESE LASAGNA

12 large low carb whole wheat wraps/tortillas

Two 15-ounce cans drained and rinsed black beans

2 1/2 cups shredded, low-fat cheddar cheese

1 onion, peeled and chopped fine

1 red or green bell pepper, trimmed and chopped fine

1 small bunch cilantro, washed and chopped for garnish

Preheat oven to 350°F. Use a 9-by-9 baking pan or another deep casserole dish. Spray lightly with nonstick spray. Using a knife to trim wraps to fit, lay one layer of the tortillas on bottom of the pan. Spoon a layer of beans, cottage cheese, 1 cup salsa, ½ cup cheese, jalapenos, onions and peppers. Reheat layering process three more times, ending with a tortilla layer and topping with cheese. Cover with aluminum foil. Bake 30 minutes until a knife tests the middle to be tender. Remove foil and broil to brown, if desired. Serve with chopped cilantro and sour cream.

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Often times during the week, it is easy to get into the rut of takeout and convenience. These choices aren’t always the best we can do for ourselves. A simple sheet pan meal hits all the right spots for flavor and healthy choices.

SHEET PAN LEMON SALMON WITH VEGETABLES

Four 5-ounce portions salmon fillet (skinless if possible)

2 lemons, sliced 1/4 inch thin plus 1 more lemon, juiced for the seasoned oil

1 bunch asparagus, ends trimmed and cut in half

1 red onion, peeled, halved, and sliced into ¼-inch slices

2 cloves garlic, peeled and minced

Salt and pepper to taste

Preheat oven to 400°F. Lay salmon fillets on lemon slices on a rimmed baking sheet about 2 inches apart. Scatter asparagus, tomatoes and onions between the fillets. Combine seasoned oil ingredients in a measuring cup. Drizzle over salmon and vegetables. Roast for approximately 15-20 minutes until salmon is just cooked through.

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The shortcuts available today in the supermarket make dinner a simple snap. The trick is to identify these timesavers. One that I’m finding more readily available is the pulled chicken from rotisserie chickens. The quality of the product and the price point make this an easy go-to for trimming time off weeknight meal prep. If this isn’t available, simply grab a rotisserie chicken and pull the meat off at home.

THAI CHICKEN AND BROCCOLI SLAW SPRING ROLLS 

2 cups shredded and cooked chicken

One 10-ounce bag broccoli slaw

1 cup Thai curry sauce of your choice, plus more for serving

Salt and pepper to taste

In a large sauté pan, over medium heat, combine the broccoli slaw, curry sauce and peanut butter. Stir to combine until just heated through, about 3 minutes. Remove from heat and add the shredded chicken. Stir thoroughly to combine. Allow to cool. Lay the stack of egg roll wrappers flat on a surface with one corner pointing down, creating a diamond shape. Note the directions for rolling on the back of the package. Spoon about 2 tablespoons of the filling into the center of the wrap. Take the bottom corner and fold it up toward the center of the filling. Then fold in the left and right corners into the center. Take a drop of water or the sauce and dab the top corner. Roll the roll up to the top corner, sealing the last edge. Remove to a tray and continue with the remaining wraps. Once they are all rolled, wash out the large sauté pan and dry. Using a small amount of oil, over medium heat and working in batches, brown rolls on all sides. Remove to a serving tray and serve with additional curry sauce if desired for dipping.

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