I have partnered with Hook Line and Savor. I have been compensated for my time commitment. However, my opinions are entirely my own and I have not been paid to publish positive comments.

Since moving in with Zak I’ve had to go places with dinner where no Rachel Paul has ever gone before 🙂 When it was just up to me, I would heat up a can of soup here, munch on some carrots there… there wasn’t any real dinner happening.

But now, I’m making dinner a real meal every night – and I need to come up with quick, tasty and ideally classy recipes every night so we can enjoy at least an hour together before headed to bed.

When making dinner, I do typically follow my dinner “formula” of:

• 2 cups of non-starchy vegetables

• 100-200 calories of fats

• 1 normal sized serving of protein – about 4-6oz

Making dinner a real meal has made me wish I had done this sooner! Taking that time for myself and preparing a satisfying meal is pretty fun and definitely satisfying.

BUT! Making the actual food is only one part of the dinner experience. Here are some other ideas to make dinner at home more exciting

Self-care Dinner

Light some candles, light the fireplace if you have one (I’m jealous), play your favorite music, take a bath afterwards

Themed Dinners

• Give it a Mediterranean twist: Add a tomato & cucumber salad

• Give it an Italian twist: Add a side of ½ cup cooked pasta with marinara sauce

• Give it a Mexican twist: Add a side of chips and salsa

• The opportunities are endless!

Comedy Night

Listen to or watch your fave comedian at dinner

Game Night

After dinner, pay some pictionary or start (or finish) a puzzle

Make it a Tradition

While we are cooking every regular weeknight, Zak & I have deemed Friday night “Pizza Night” where we’ll order from a new pizza place every week and find our favorites in our new city

Document It

By making a video! Or Instagram Story 😉

Dress up!

Even if you’re by yourself! Do it!

Now back to the actual food.

Since we’re eating a real dinner every night, we need some easy but still healthy options at our fingertips. In order to not waste food, and not sacrifice health or taste, I heat a lot of frozen options.

I’d like to introduce you to Hook Line and Savor’s products! They have 3 delicious varieties: Black Bean Crusted Cod with Roasted Corn & Pepper Salsa; Crispy Beer Battered Haddock with classic New England tartar sauce, Citrus Ginger Salmon with garlic & brown sugar sauce. They’re currently sold in Michigan, Ohio, and West Virginia Kroger stores.

All of Hook Line and Savor’s products start with the highest quality fish that is sustainably sourced, because you want fish that tastes great and that you can feel good about where and how it was caught – each product actually includes a Catch Code on the box – how cool is that? Hook Line and Savor’s fish meets rigorous quality and sustainability standards and is cut from whole fillets not treated with any solutions or chemicals. They are also gluten-free and allergy-friendly. I’m sold! 🙂

AND! SeaShare is the only nonprofit dedicated to increasing the amount of high-quality seafood available at food banks and feeding centers. Hook Line and Savor is proud to partner with SeaShare to help them further this mission and will be donating 5% of profits to SeaShare for each item sold. Can this company get any more great in our books??

Here are three super simple, 30 minute recipes with Hook Line and Savor products – let me know when you try them! You (and you partner or your friends) will marvel at your dinner-making-abilities 🙂 Each recipe is 2 servings – if you’re just cooking for yourself, halve the recipes. You won’t need to adjust temperatures for baking.

For all Fish

• Preheat oven to temperature indicated on box (400-425°F depending on the fish)

• Place frozen fish fillets on tin-foil lined baking sheet that’s sprayed with an oil spray (for easy clean up!)

• Bake fillets for minutes described, flip over about midway through (as described on each box). Remember to fully cook fish to an internal temperature of 145°F or higher – use a food thermometer for safe measure!

For all Dips

• Thaw dip packets in water

Cod & Coodles  

Using Black Bean Crusted Cod with Roasted Corn & Red Pepper Salsa

While cod is cooking, make “coodles” (carrot noodles). I’m using frozen carrot noodles here, but if you want to use fresh ones or spiralize them yourself, please do so!

• Spray a pan with an oil spray, place 4 cups frozen carrot noodles in pan (no need to thaw)

• Cover pan with lid & heat through on medium-high heat, about 15 minutes; break noodles apart with a wooden spoon

• After cooking, add ⅔ cup goat cheese crumbles and salt & pepper to taste.

Haddock with Butter Lettuce Salad

Using Crispy Beer Battered Haddock with classic New England tartar sauce

While haddock is cooking, make salad.

• Mix 4 cups butter lettuce with 1/2 cup microgreens

• Add in ⅔ cup feta cheese crumbles

• Dress with a light vinaigrette dressing – my rule of thumb is less than 50 calories per 2 Tablespoons

Salmon & Garlic Snap Peas

Using Citrus Ginger Salmon with garlic & brown sugar sauce

While salmon is cooking, make stir-fried snap peas.

• Spray a pan with an oil spray, add in 2 Tbsp pre-minced garlic and 4 cups snap peas

• Cover pan with lid & heat through on medium-high heat, about 10 minutes; stir around throughout cooking time

• After cooking, add salt & pepper to taste

For more delicious meal and snack ideas with Hook Line and Savor, follow @hooklineandsavor on Instagram and use the hashtag #HookLineandSavor

AND!

If you are looking for the EASIEST and most realistic weight loss program – that works for the LONG term (it incorporates weekly meal plans, how to stop stress & boredom eating, AND an accountability group) – check out my program HERE!

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