Foodilicious Friday

Posted: January 8, 2011 in Recipes

At the request of my friend (shout out to Martin!) I have decided to designate every Friday as Foodilcious Friday. Let’s begin.

This first Friday is a shout-out to my sister Rachel who started one of those Google Docs. w/ me so we could share healthy recipes cross-country. Did I mention Rachel’s totally BA and ripped-alicious, even pregnant!? (I guess “-licious” is my suffix of the day.) And she’s an AMAZING cook, too.

So here are some recipes from Rachel. Enjoy!

Loaded Baked Potato
1 lg baking potato
Cheese (cheddar, provolone, or swiss)
Frozen or fresh broccoli
Leftover chicken

Preheat over to 450 degrees. Wash potato and pierce with a fork in several places. Wrap it in foil and bake for about 60-75 minutes. While potato is cooking, cook broccoli in just a ¼ inch of water in a saucepan – bring to a boil, cover, and cook 6-7 minutes. Remove from hear, drain and chop up. Take potato out of oven and reduce oven temp to 350 degrees. Slice potato in half, season with salt and pepper, and then top with chopped up chicken, broccoli and top with cheese. Bake about 10 more minutes until cheese is all melted.

Oven paninis
Lunch meat
Bread – preferably good bread or french bread
Butter or olive oil

Preheat the oven to 400 degrees. Make any kind of sandwich you want. Spread a bit of butter or olive oil on the outside top and bottom slices. Place on baking sheet. Bake 10 minutes, then flip over and bake 10 more minutes!

Sproccoli stromboli
One can Pillsbury pizza crust
Moz or provolone cheese
Small can of tomato sauce (8oz)
Frozen or fresh spinach
Frozen or fresh broccoli

Preheat oven based on pizza crust pkg directions. Boil broccoli in a small amount of water on the stove for about 5 minutes. Open the pizza crust and unroll. Cut in half and stretch/roll each half out a bit more. Start with one of the rectangles and put sauce lengthwise down the middle third of the dough, then top with broccoli and spinach, then cheese. Fold up all the corners like a pocket and use a bit of olive oil to secure the dough seams. Spray a baking sheet with cooking spray and transfer the first stromboli to the baking sheet – flip it over so it is seam-side down and drizzle with a bit more olive oil. Cut about four small slits (1 inch each) on the top of the stromboli. Repeat with second half of dough. Cook strombolis for about 20 minutes or until light brown. Eat one! Once the second one is cooled, wrap in foil and freeze. When you are ready to eat it later, put it in the refrig the morning you plan to eat it and reheat in foil packet on 350 for about 20 minutes.

Have a great weekend, everyone! Remember, just because it’s the weekend, it doesn’t mean you should slack off – keep that healthy eating streak and daily workout schedule going!

  1. omg i’m so hungry now – you’ve found my dinner for me! also, i love your prof pic 😉

  2. Martin says:

    My first blog shoutout. I feel honored.

  3. ip camera says:

    Astounding article bro. This kind of is just a exceedingly nicely structured posting, just the tips I was hunting for. Thanks

  4. Spot on with this write-up, I actually think this website needs rather more consideration. I’ll in all probability be again to learn way more, thanks for that info.

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