PUBLIX: Meals in a bag - a MUST try!! #publixrules

PHEW...where were these meals when I was in grad school?!?!?!?! Seriously - this was so tasty, healthy, and was ALREADY PREPARED FOR US and took 15 minutes. Really. They are called "meals in a bag" and this one was on sale this week so we decided to try it!  Salmon, yellow squash, zucchini, quinoa, white rice, and a lemon sauce on top. Life changer. This is PERFECT for busy families and still allows you to eat super healthy during the week - no sacrificing healthy options for lack of time. It comes prepped and in an oven-safe bag with directions. All you have to do is turn on the oven and bake it. When it's done, cut open the bag and dump it on a plate. Gourmet meal is ready in minutes. My mind was...is...still blown. I love Publix.

I know my use of caps in this post is a little alarming but it is necessary. Also, while I was Googling the name of this salmon meal, I stumbled across the SERVICE that Publix does for you of creating your own seafood meals in a bag.  SAY WHAT? We are totally doing this again. 

Check out the wording directly from the Publix.com website below: 

Visit the Publix Seafood department and take advantage of our new dinner solution.

Using the classic French cooking technique called "en papillote," we will assemble meals for you in a special cooking bag that keeps all the ingredients moist and extra flavorful during their quick cooking time—only about 20 minutes. But first, you get to select what goes inside.

First, choose your fish.

Select from our fresh, never-frozen fish, including grouper, salmon, swordfish, mahi-mahi, tilapia, or cod. Prefer shellfish? You can select shrimp or scallops.

Next, choose your flavors.

Our professional chefs have created some exciting recipes, with fresh and flavorful ingredients we expertly prepare and assemble just for you. Select from:

• Caribbean Mango Sauce with Orzo, Spinach, and Bell Peppers
• Mediterranean Sauce with Pearl Couscous, Kalamata Olives, and Feta
• Dijon Cream Sauce with Quinoa Blend, Spinach, Sun-dried Tomatoes, Artichokes, and Bell Peppers
• Sweet Chili Sauce with Rice and Asian Vegetable Medley

Here comes the magic.

We'll assemble everything into our special cooking bag. All you do is pop it in the oven when you get home, following the time and temperature guide provided with each meal. (Cook to an internal temperature of 145°F.) Then open the bag, inhale that fantastic aroma, and get ready to enjoy a fresh, flavorful seafood dinner.

Drop.Mic.Dinner.Is.Served.

Individual Pizzas with Caramelized Onions, Apples, and Gruyere Cheese

Wowsers! This is another favorite in our house from the South Beach Diet cookbook. It's phase 2 so it's low in fat but high in fiber and protein & is so good! It can be a little time consuming due to all the slicing but not terrible - just don't start when you're hungry or you'll be tempted to eat the apple slices. Clay and I team up in the kitchen so it doesn't seem like it takes that long. 

Anyways, the flavors in these are incredible and we can never eat more than one - I can barely finish a whole one myself! It's GREAT for leftovers and heats up really well! Here are the deets:

Makes 4 pizzas         Prep Time: ~20 mins         Total time: ~40 mins 

Ingredients:

• olive oil
• 2 medium onions, thinly sliced
• 2 medium red apples, cored and thinly sliced
• 2 cans white beans, drained & rinsed (15 oz)
• 2 tbs lemon juice
• 1/2 tsp salt
•  1/4 dried rosemary, crumbled
• 4 low carb tortillas
• 2 cups shredded Gruyere cheese (8 oz)
• 1/4 cup chopped pecans (optional)

Directions:

1. Heat oven to 450 degrees.
2. In a large skillet, heat 2 tsp olive oil over medium heat. Add onions and toss to coat. Add 3/4 cup water, bring to a boil, and continue cooking for 5 minutes.
3. Add the apple slices and cook until they are crisp-tender and the liquid has evaporated (7-10 mins).
4. While apple mixture is cooking, mash beans with 2 tsp oil, lemon juice, rosemary, salt, and 3 tbs water in a bowl using a potato masher. Give the mixture a few stirs to mix all the flavors.
5. Place tortillas on 2 baking sheets and spread the beans over the tortilla (like sauce).
6. Top with onion-apple mixture, cheese, and pecans. 
7. Place in the oven for 5 minutes - just until the cheese is has melted. YUM! #sogood

Buffalo Shrimp & Spinach Stuffed Mushrooms

This meal was concocted after not going to the grocery store for two weeks. Because of my grad school graduation, we didn't make it to the store last weekend and we were determined to make meals from what we had at the house. SUCCESS. This one was all Clay! We survived on the freezer, leftovers, and what was stocked in our pantry. Pretty good feeling to know we can do that! :)  Anyways, this was crazy easy and delicious! We will be repeating this one for sure! 

Ingredients:

• 1 pound shrimp (thawed if frozen)
• olive oil
• flour for LIGHT breading (almond, wheat, etc)
• Frank's Buffalo Sauce 
• side salad makings: spinach, berries, etc.
• any other leftover sides (we had caramalized onions and apples from a previous night's meal)
• Trader Joe's frozen spinach stuffed mushrooms

Directions:

1. Make mushrooms as package states (oven for 20 mins or so)
2. While mushrooms are cooking, pat shrimp dry. Lightly bread with flour of your choice. LIGHTLY. 
3. Heat olive oil in a pan on the stove. Add shrimp and cook 4-6 minutes, until pink. 
4. Put shrimp in medium bowl and add desired amount of Frank's sauce. 
5. Serve with mushrooms, side salad, and leftover sides...and ranch of course! 

Wasabi Salmon and Cabbage "Steaks"

Here's a pretty simple and quick weeknight meal that you can whip up in about 40 minutes. I know...40 minutes isn't that "quick" but this is a very hands-off recipe, aka one to multitask to. We always try and experiment with salmon since we tend to get it when it's on sale at Publix (every other week almost) so this was a pleasant surprise!  The original cabbage "steak" recipe is from The Wimpy Vegetarian but I tweaked it- check it out!

Ingredients:

• salmon fillets 
• olive oil
• wasabi powder
• pepper
• head of cabbage
• salt
• garlic powder

Directions:

1. Preheat oven to 400 degrees & use parchment paper to line two baking sheets. 
2. Slice cabbage in 1 inch rounds and place on 1 baking sheet. 
3. Drizzle with olive oil, garlic powder, salt, pepper, or basically anything you want! 
4. Roast in the oven for 20 minutes, flip, and roast for 20 more. 
5. During the last roasting time, prepare salmon. Place on other baking sheet, drizzle with olive oil, and shake on wasabi powder and pepper and pop in the oven.
6. Depending on salmon size, they need 11-15 minutes to bake. 
7. Serve with a side salad and enjoy! 

Zucchini Ravioli/Lasagna Rolls Mash-Up

I've been wanting to try subbing zucchini slices for lasagna noodles for a while and we finally made this on Sunday night.  This is a mash up from a lasagna roll recipe off Recipe Runner and a ravioli recipe I've seen circulating around Pinterest (image below). It was DELICIOUS!  Here's the details:

Ingredients (filling):

• 12 ounces part skim ricotta cheese
• 3 tbs parmesan cheese
• 2 tbs fresh flat leaf parsley
• 1 tbs fresh basil 
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/8 tsp red pepper flakes (if you want slightly spicy)
• black pepper to taste

Other ingredients:

• 2 large zucchini sliced lengthwise 
• 1 lb cooked ground beef, turkey, or sausage 
• 2 cups marinara sauce 
• 1/2 cup shredded part skim mozzarella cheese

Instructions:

1. Add all ingredients for ricotta filling in a bowl and mix until blended. Store in fridge until ready. 
2. Preheat oven to 375 degrees.
3. Spray 9 x 13 pan with olive oil spray.
4. Combine sauce and cooked meat. Spread a thin layer on the bottom of the pan.
5. Place zucchini slices on microwaveable safe plate for about 2 minutes. This will steam them and get them soft to use. 
6. Spread 4 zucchini slices out (see below) and add a spoonful of ricotta mixture to the middle. Fold up and place in pan seam sides down. Repeat until all noddles/ricotta mixture is gone.
7. Pour remaining meat and sauce mixture on top of ravioli. Sprinkle with mozzarella cheese. 
8. Bake in the oven for 20 minutes. 
9. Serve with side salad & ENJOY!

Image from Google

TOP MEAL ALERT: Roasted Veggie Pitas with Avocado Dip

Since finding this recipe on Pinterest from Pinch of Yum, we have made these SEVERAL TIMES! They are packed with flavorful veggies and homemade avocado dip and are super easy to whip up! Here are the details:

Ingredients (Avocado Dip):

• 2 ripe avocados
• 2 cloves garlic 
• 2 tbs olive oil (or coconut)
• 2 tbs water
• handful of cilantro
• 1/2 tsp salt
• 1 tsp cumin
• 2 tbs lime juice (or one whole lime, juiced)

Ingredients (Veggies):

• 1 head cauliflower, cut into florets
• 2 cans chickpeas, drained & rinsed
• 1 tsp chili powder
• 1 tsp garam masala
• 1/2 tsp cayenne pepper (if you like spicy)
• oil to drizzle on top
• salt and pepper to taste
• 8 small pitas (we love the Joseph's brand - low calories, 5 net carbs)
• Greek yogurt to slash on top

Instructions:

1. VEGGIES: Preheat oven to 425 degrees. Pat chickpeas and cauli dry and place on a parchment paper covered baking sheet in one layer (or use 2 baking sheets). Drizzle veggies with olive oil and sprinkle on all spices. Roast for 20 minutes, stir around, and roast for 20 minutes more. 
2. DIP: While veggies are roasting, put all dip ingredients in a small food processor. DONE. 
3. When veggies are done, place pita on plate, spread on avocado dip, add veggies, and top with Greek yogurt and salt/pepper. 

SO GOOD. SO EASY.