Recipes

Okay, so who doesn’t like playing mad scientist in the kitchen, right? These are a collection of what I’ve decided to make (yes I obviously make these prior to having you try them). I always say I’m going to be better at measuring and writing down ingredients, but I never seem to do it.. It’s kind of an organic process. FACT: I mix things until they look or taste like I want them to, sorry! Don’t judge me. You may want to change things up to your liking, or just keep it simple with what I have done. I take no credit for ‘creating’ any one of these recipes. Now, indulge in the culinary bliss of healthy eating!

Stuffed Chicken Breasts

Posted by on Nov 12, 2011 in Recipe | 1 comment

Ingredients:
  • 1 chopped onion
  • Fresh spinach
  • 1 egg lightly beaten
  • 8 ounces organic ricotta cheese
  • Dash of sea salt and ground pepper (if desired)
  • 4 boneless, skinless chicken breasts, sliced in half and flattened.

Directions:

Combine the onion, spinach, egg, and cheese mixture in a bowl. Put 2 tablespoons of the mixture into each chicken breast. Tie the chicken breasts together with butchers twine, or put toothpicks through them. Bake at 350 degrees for 30-35 minutes.
Optional: Garnish with lemon slices.

Tomato Turkey Meatballs

Posted by on Nov 7, 2011 in Recipe | 3 comments

Ingredients:
  • 2 pounds ground turkey breast
  • 1 chopped onion
  • 1/2 chopped red pepper
  • 1/2 cup sliced mushrooms
  • 3 cloves chopped garlic
  • 1 whole egg
  • 2 egg whites
  • 1/2 cup dry, whole-rolled oats
  • 1 teaspoon sea salt
  • 1 teaspoon ground pepper
  • 2 tablespoons olive oil
  • 1/2 cup low sodium tomato sauce

Directions:

In a large bowl, mix together the turkey, eggs, spices and oats until well blended. Form into meatballs and set aside on a plate.

In a large skillet, heat the 1 tbsp. of olive oil. Once warm, add the onion, pepper, and garlic, sauting until vegetables are tender. Remove and set aside.

Heat the remaining 1 tbsp. of olive oil and then add the meatballs, turning as they cook. Cook for 5-8 minutes or until slightly brown. Add the veggies back to the skillet and pour in the 1/2 cup of tomato sauce. Continue to cook for 2-3 minutes longer until flavors are distributed.

Serve on top of a bed of cooked wild rice.

Ginger Shrimp Skewers

Posted by on Nov 2, 2011 in Recipe | 0 comments

Ingredients:
  • 2 tablespoons olive oil
  • 1/2 tablespoon pureed ginger
  • 1 teaspoon pureed garlic
  • 1/2 tablespoon brown sugar
  • 1 pound uncooked (wild caught) shrimp with tails removed.
  • 1 pepper (red, yellow or both)
  • 5-10 pieces of sliced onion
  • 5 mushrooms

Directions:

Mix together the oil, garlic, ginger, and sugar to make a marinade. Place the shrimp along with half the marinade in one Ziplock bag and shake to distribute. Let sit for 20 minutes. In another bag, place the chopped vegetables into the remaining marinade and let sit for 20 min.

Once finished, pierce ingredients on 3-4 skewers, alternating shrimp and veggies. Place the skewers on the grill and cook for 4-6 minutes, or until shrimp is done, rotating throughout cooking time.

Serve with wild rice if desired.

Steak Salad

Posted by on Oct 26, 2011 in Recipe | 0 comments

Ingredients:
  • 1 3/4 pounds beef sirloin steak
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 3/4 cup crumbled blue cheese
  • 8 cups romaine lettuce – rinsed, dried, and torn into bite-size pieces
  • 2 tomatoes, sliced
  • 1 small green bell pepper, sliced
  • 1 carrot, sliced
  • 1/2 cup sliced red onion
  • 1/4 cup sliced pimento-stuffed green olives

Directions:

Preheat grill for high heat.

Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice steak into bite size pieces.

In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator.

Onto chilled plates arrange the lettuce, tomato, pepper, onion and olives. Top with steak and drizzle with dressing. Enjoy!


Lean Homemade Sausage

Posted by on Oct 19, 2011 in Recipe | 0 comments

Ingredients:

  • 1/2 lb. lean ground pork
  • 1/4 tsp. ground rosemary
  • 1/8 tsp. ground thyme
  • 1/8 tsp. dried marjoram, crushed

Directions:

Combine all ingredients and salt and pepper to taste in a bowl. Mix well.

Place in an air-tight container and refrigerate 4-24 hours to allow flavors to blend.

Shape into 1/2 inch thick patties. Heat a heavy nonstick skillet over medium high heat.

Cook sausage patties 8-10 minutes, turning occasionally until cooked throughout.

 

Mustard Roasted Chicken

Posted by on Oct 16, 2011 in Recipe | 4 comments

Ingredients:

  • 1/4 cup Dijon mustard
  • 1 Tbs. fresh parsley, chopped
  • 4 lbs. chicken breast halves
  • 1/4 tsp. paprika

Directions:

Preheat oven to 425°F.

Combine mustard and parsley in a bowl.

Arrange chicken breasts, skin-side up, in a shallow baking pan.

Brush with mustard mixture. Sprinkle with paprika.

Bake 30 minutes, or until cooked throughout.