Live Life Better: Healthy meals with simple ingredients from Chopped champ Eric LeVine
Chopped champ Chef Eric Levine has four meals that may look like they're hard to make but are actually really simple.
News 12 Staff
•
Jan 10, 2024, 3:21 PM
•
Updated 113 days ago
Share:
More Stories
2:47
Fitness in Four: Build strength for the summer
yesterday3:17
be Well: Myths about seasonal allergies
yesterday0:33
What marijuana reclassification means for the United States
yesterday1:57
Pelham Parkway dialysis center closing soon, leaving patients angered
yesterday6:00
be Well: ‘Breakfast Club’ comedian Jess Hilarious opens up about how she’s preparing for motherhood
2ds ago2:35
Fitness in Four: Shape up for the summer
2ds ago2:47
Fitness in Four: Build strength for the summer
yesterday3:17
be Well: Myths about seasonal allergies
yesterday0:33
What marijuana reclassification means for the United States
yesterday1:57
Pelham Parkway dialysis center closing soon, leaving patients angered
yesterday6:00
be Well: ‘Breakfast Club’ comedian Jess Hilarious opens up about how she’s preparing for motherhood
2ds ago2:35
Fitness in Four: Shape up for the summer
2ds agoIf one of your resolutions was to eat healthier this year, we’re helping you stick to it!
Chopped champ Chef Eric Levine has meals that may look like they're hard to make but are actually really simple.
Check out the recipes below:
Salmon Couscous Salad
Ingredients
- ¼ cup sliced cremini mushrooms
- ¼ cup diced eggplant
- 3 cups baby spinach
- 2 tablespoons white-wine vinaigrette, divided (see Tip)
- ¼ cup cooked Israeli couscous, preferably whole-wheat
- 4 ounces cooked salmon
- ¼ cup sliced dried apricots
- 2 tablespoons crumbled goat cheese (1/2 ounce)
Directions
Coat a small skillet with cooking spray and heat over medium-high heat. Add mushrooms and eggplant; cook, stirring, until lightly browned and juices have been released, 3 to 5 minutes. Remove from heat and set aside.
Toss spinach with 1 Tbsp. plus 1 tsp. vinaigrette and place on a 9-inch plate.
Toss couscous with the remaining 2 tsp. vinaigrette and place on top of the spinach. Place salmon on top. Top with the cooked vegetables, dried apricots, and goat cheese.
Sheet-Pan Chicken with Roasted Spring Vegetables & Lemon Vinaigrette
Ingredients
- Lemon Vinaigrette
- 1 lemon
- 1 tablespoon olive oil
- 1 tablespoon crumbled feta cheese
- ½ teaspoon honey
Chicken with Roasted Spring Vegetables
- 16oz skinless, boneless chicken breast halves, cut in half lengthwise
- ¼ cup light mayonnaise
- 6 cloves garlic, minced
- ½ cup panko bread crumbs
- 3 tablespoons grated Parmesan cheese
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Nonstick olive oil cooking spray
- 2 cups 1-inch pieces asparagus
- 1 ½ cups sliced fresh cremini mushrooms
- 1 ½ cups halved grape tomatoes
- 1 tablespoon olive oil
Directions
Prepare vinaigrette: Remove 1/2 teaspoon zest and squeeze 1 tablespoon juice from lemon. In a small bowl whisk together lemon zest and juice and the remaining ingredients. Set aside.
Prepare chicken and vegetables: Place a 15x10-inch baking pan in oven. Preheat oven to 475 degrees F.
Meanwhile, using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap until 1/2 inch thick.
Place chicken in a medium bowl. Add mayonnaise and 2 of the garlic cloves; stir to coat. In a shallow dish stir together bread crumbs, cheese, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Dip chicken into crumb mixture, turning to coat. Lightly coat tops of chicken with cooking spray.
In a large bowl combine asparagus, mushrooms, tomatoes, oil and the remaining 4 cloves garlic and 1/4 teaspoon salt and pepper.
Carefully place chicken in one end of hot pan and place asparagus mixture in other end of pan. Roast 18 to 20 minutes or until chicken is done (165 degrees F) and vegetables are tender.
Drizzle chicken and vegetables with vinaigrette and sprinkle with dill.
Snipped fresh dill
Chicken & White Bean Soup
Ingredients
- 2 teaspoons extra-virgin olive oil
- 2 leeks, white and light green parts only, cut into 1/4-inch
- 1 tablespoon chopped fresh sage
- 28z cans reduced-sodium chicken broth
- 2 cups water
- 16oz can cannellini beans, rinsed
- 2# roasted chicken, skin discarded, meat removed from bones and shredded
Directions
Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.
Farro Bowl with Rotisserie Chicken
Ingredients
- 80z package cooked farro
- 10oz Mediterranean-style salad kit
- 1 cup chopped rotisserie chicken
Toss together salad kit in a large bowl.
Add chicken and the cooled farro; toss to combine.
