With the stress of the semester winding down, many of us have forgone our healthy habits for things like snacks and comfort foods. Suddenly you realize that summer is right around the corner and that means shorts, and tank tops, and the dreaded bathing suits! Not to worry, it’s never too late to get back on track to becoming your healthiest self.
Without further ado, Valley has some healthy, warm weather inspired dinner recipes to help you get back on track.
Pan Fried Cod in Citrus and Basil Sauce
What You Need:
- 1-1 1/2 pounds white cod filets
- 3 oranges
- 1 lemon
- 1/2 cup olive oil divided
- Fresh basil
- 2 tablespoons unsalted butter
- 1 teaspoon light brown sugar
- Salt and black pepper
What You Do:
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Lay the cod filets in a shallow pan or baking dish.
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Zest 1 orange and 1 lemon and add zest to the fish.
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Squeeze the juice from the orange and lemon you just zested and add to 1/4 cup of the olive oil.
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Whisk together and pour over the fish. Cover and let marinate for at least 30 minutes.
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Preheat the oven to 250 degrees F.
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In a large oven safe saute pan heat the remaining 1/4 cup olive oil until hot.
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Carefully shake the excess marinade from the fish, saving it, and drop the fish into the pan.
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Cook over a medium heat for about 4 minutes and then flip and repeat on the other side.
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Season the fish with some salt and black pepper.
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Place the fish into the oven to keep warm while you make the sauce.
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In another smaller pan, melt the butter and add the sugar and remaining leftover marinade from the fish.
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Add the juice of the remaining two oranges to the pan.
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Bring to a boil whisking regularly until the sauce has thickened slightly and reduced.
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Add about 1/4 cup of finely shredded basil leaves to the sauce.
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Taste and adjust the seasoning if necessary.
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Bring the fish from the oven and pour the thickened sauce over it.
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Add more basil if desired and serve over rice or quinoa.
Ranch Pork Chops and Veggies
What You Need:
- 4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
- 16 ounces baby red potatoes, halved
- 16 ounces green beans, trimmed
- 2 tablespoons olive oil
- 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
What You Do:
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place pork chops, potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste.
- Place into oven and roast until the pork is completely cooked through, reaching an internal temperature of 140 degrees F, about 20-22 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred.
- Serve immediately, garnished with parsley, if desired.
Mango Chicken Lettuce Wraps
What You Need:
- 1 large ripe mango
- 1 c. finely chopped jicama
- ½ c. packed fresh mint leaves
- ¼ c. fresh lime juice
- 2 tbsp. extra virgin olive oil
- ½ tsp. Asian chili sauce (Sriracha)
- salt
- 3 c. coarsely shredded chicken meat (from 1/2 rotisserie chicken)
- 12 Boston lettuce leaves
What You Do:
- In large bowl, combine mango, jicama, mint, lime juice, oil, chili sauce, and 1/4 teaspoon salt. Toss to combine. If making ahead, cover bowl and refrigerate mixture up to overnight.
- To serve, add pre-cooked chicken to mango mixture; toss to combine. Place 1/3 cup chicken mixture in each lettuce leaf.
You’re body will thank you for cooking these delicious meals. And, you will definitely wow your guests with these culinary creations.
