THIS POST IS SPONSORED BY MAZOLA©
How many people do you usually cook for? Many people think it’s easier to cook for a whole family, while for others cooking for one keeps them stress-free.
But what happens when it’s time to cook for two? For many couples who are either just starting a life together or who are adjusting to living in an empty nest when their children move away, balancing meal ideas, ingredients, portion size, health considerations, and leftovers that minimize food waste for just two people is a challenge.
If you are running out of ideas -or even if you don’t know where to start- today we are sharing 5 healthy and easy-to-make recipes that you can prepare in different ways so that you and your loved one don’t get tired of eating the same dishes, nor do you have to resort to takeout.
Spinach Salad with Avocado
While many people believe salads are boring or have no flavor, with a little creativity and a good combination of ingredients, these dishes can be a delicious part of our day to day. Spinach, for example, is one of the most nutritious greens, and it is not only easy to digest but you can combine it with many of your favorite ingredients.
For a delicious and fresh salad, combine baby spinach with grilled chicken, avocado, goat cheese, chopped pecans, sliced apples, and drizzle with a delicious vinaigrette.
Want to try another variation? Use the same baby spinach and grilled chicken, but this time combining strawberries, blue cheese, red onions, sliced almonds, and balsamic vinaigrette.
To keep this recipe healthy, sauté the chicken or other desired protein with a little corn oil instead of using butter.
There is nothing more fresh and easier to make than ceviche! In just a few minutes you can prepare this dish for two, which results in a light dinner full of flavor.
Simply mix shrimp with red onions, tomatoes, jalapeños, lemon juice, and cilantro and let it marinate together for at least two hours so that the seafood combines well with the citrus from the lemon.
To give it a tropical touch, you can include fruits like mango or passion fruit. And if you like it really spicy, don’t be afraid to add more jalapeños!
Veggie Scrambled Eggs
Is there anything more quick and versatile than scrambled eggs? You can make this breakfast in minutes and with your favorite ingredients!
To prepare these scrambled eggs, just beat the egg with a little milk and combine with tomatoes, mushrooms, red and green peppers. Use a little salt and pepper to taste, and if adding cheese, try one with a low fat content like goat cheese, feta, or skim mozzarella.
To make this recipe even lighter, replace eggs with egg whites and use corn oil instead of butter to sauté.
Who doesn’t love fajitas? This flavorful and colorful dish is a great idea for a weeknight dinner.
Fajitas are all about sautéing onions, peppers, and your favorite protein, like chicken. Don’t forget to let your chicken marinate for a few hours (the longer, the tastier), and in the meantime, chop some tomatoes and onions for the must-serve side dish: pico de gallo.
When your protein is ready to cook, sauté with a little corn oil and when almost done, add the peppers and onions to the skillet.
Serve with guac, cheese, and tortillas. If by any chance you’re having a bad week, this dinner and the company of your loved one will make you forget everything else!
If you want to add sour cream but want to keep this recipe healthy, replace it with greek yogurt.
If you’ve never used a spiralizer, you do not know what you’re missing. With this gadget, you’ll be able to keep “pasta” as part of your meal plan, only in a much healthier version!
The idea is to transform your favorite vegetables into noodles, replacing regular pasta, which usually has a high level of carbohydrates. Some of the most popular noodles are the Zoodles (zucchini noodles), Coodles (carrot noodles), Swoodles (sweet potato noodles), and Squoodles (squash noodles).
Vegetables naturally expel water when cooked, so make sure you drain your noodles before adding sauce. You will also want to use a thick sauce– the less additional water, the better. If you are going to use a tomato-based sauce, let it reduce down until it gets as thick as possible. The creamier sauces stick well on vegetables like zucchini, while tomato-based sauces go better with root vegetables such as sweet potato.