Easy, healthy recipes that prove healthy cooking can still taste good.
Recipes
4-6 lb. whole chicken
1 lemon, cut into wedges
2 cloves garlic, roughly chopped
½ cup fresh parsley leaves, roughly chopped
2-3 tbsp. butter, melted
For dry brine:
3 tbsp. salt
1 tbsp. all-natural granulated sugar
1 tbsp. black pepper
Root Vegetables to roast:
1 butternut squash, cut into 1-in chunks
1 white onion, chopped into matchsticks
2 parsnips, cut into ¼-inch slices
COOKING VIDEO AVAILABLE: See tips for details
NIGHT BEFORE ROASTING CHICKEN:
To brine your chicken: Unwrap chicken, over sink. Rinse with cold water, inside and out, and pat dry. Mix 3 tbsp. salt, 1 tbsp. sugar, and 1 tbsp. black pepper. Using pan you will use to roast the chicken, place chicken in center and rub dry-brine-mixture all over the surface. Refrigerate, uncovered, overnight.
DAY OF YOUR ROAST:
Preheat oven to 425*3Remove chicken from oven and let it reach room temperature. Melt...
Yukon Gold potatoes, peeled and sliced into 1/8-inch coins
2 tbsp. butter, preferably unsalted
1 ½ tsp. dried thyme (2 tbsp. thyme if using fresh)
1 yellow onion, chopped
2 cloves garlic, crushed or chopped
2 ½ cup low-sodium chicken broth
½ cup Parmesan cheese, grated
½ cup Mozzarella cheese, shredded
4 tbsp. scallions, chopped (equals 1 bunch chopped)
Salt and Pepper
Nonstick cooking spray
Preheat oven to 400*
Melt 2 tbsp. butter in your skillet. Add onion, garlic, and thyme. Saute and stir frequently until onion is soft.
Add sliced potatoes, chicken broth, 1 ½ tsp. salt, and pepper to skillet. Bring up to a boil using high heat. Reduce to a simmer (low to medium heat), cook, stirring occasionally, until potatoes are tender, about 15 minutes.
With tongs or a slotted spoon, arrange HALF your potato mixture in a greased baking dish. (Therefore leaving most of chicken broth in...
4-6 husks of corn on the cob
3 tbsp. butter
In a medium to large saucepan, bring water to a boil.
Clean up corn on the cob, so the husk is totally removed. Rinse with cold water.
Break the corn in half. Grip corn on each end (give it some elbow grease) and the corn should break in half. If not, use a sharp knife and draw a circle around corn. Then try to break in half again and it should work!
Melt butter in boiling water. Add corn-halves and cover. Let boil for 15-20 minutes. When you uncover your corn, you'll smell a...
1 lb. chicken breast
For Marinade:
1 lime, juiced
2 cloves garlic, crushed or chopped
1 ½ tsp. salt
1 tbsp. honey or agave nectar
For Honey-Lime Glaze:
3 tbsp. low-sodium soy sauce
1 clove garlic, crushed`
1 tbsp. honey
½ lime, juiced
To marinate: In a resealable, plastic bag, place raw chicken breasts. Add in ingredients for marinade (lime juice, garlic, salt, and honey.) Seal bag and evenly coat your chicken breasts. Refrigerate. Marinate at least overnight.
When ready to serve, cook chicken per your preference (Grilling for 4-5 minutes one each side or baking at 400* for 45-60 minutes are my preferences.) While chicken is cooking through, in a small saucepan over low heat, add all your Honey-Lime Glaze ingredients (soy,...
1 bunch of kale, stems removed and roughly chopped
1 ½ cup grape tomatoes, sliced lengthwise
4 red potatoes, cut into ½-inch pieces
2 tsp. salt, divided
¼ cup olive oil, divided
1 ½ tsp. cinnamon
2 cloves garlic, crushed
½ lemon, juiced
1/3 cup Parmesan cheese
Preheat oven to 425*
Toss your potato pieces in HALF your olive oil and a touch of salt. Spread out onto a baking sheet and roast for 5-7 minutes. (To give the potatoes a head startJ)
Meanwhile, in a large mixing bowl, add your roughly chopped kale leaves, tomatoes, 1 tsp. salt, other HALF olive oil, cinnamon, and garlic. Mix well.
Remove potatoes from oven. Add kale mixture to your baking sheet and mix the best your can. Return baking sheet to oven and roast for 20 minutes. IMPORTANT: Halfway...
1 lb. lump crab
½ cup scallion, chopped
1 bell pepper, seeded and finely chopped
2 eggs, beaten
1 ½ tbsp. Dijon mustard
1-2 tsp. hot sauce (I used Frank’s Red Hot)
½ lemon, juiced (reserve other ½ for garnish)
1-2 tsp. Old Bay seasoning (or any crab boil seasoning)
1 tsp. Cajun seasoning
1 ½ tsp. Wocestershire
1 cup bread crumbs, divided
½ tsp. salt
Ground Pepper
Non-stick cooking spray
*See recipe content for Ingredients/Recipes for Smarter Tarter & Stovetop Asparagus
Preheat your oven to 400*. Coat a baking sheet with non-stick cooking spray. Set aside.
Chop your scallion, bell pepper, and lump crab into fine pieces. Set aside.
In your medium mixing bowl, whisk two eggs. Add in Dijon mustard, hot sauce, lemon juice, Old Bay & Cajun seasoning, Wocestershire, ½ cup bread crumbs, salt and pepper. Mix well. Add your chopped crab, bell pepper, and scallion to the mixing bowl and mix until evenly incorporated.
In a shallow dish, add your remaining ½ cup of...
2-4 white fish filets, halibut, tilapia, cod etc.
Salt and Pepper
Cooking Spray
1 (16 oz) can diced pineapple, in real juice OR fresh pineapple
2 garlic cloves, roughly chopped
½ cup cilantro, chopped
½ red onion, chopped
1 tsp. salt
½ lime, juiced, other half reserved for garnish
Tortillas, corn or flour
Tomatoes, to garnish
Iceberg Lettuce, to garnish
Avocados, to garnish
Lime wedges, to garnish
Rub your white fish with salt and pepper. Coat a skillet with cooking spray. Over medium heat, cook your white fish until it is cooked through flakey (5-7 minutes). At this step, you can also broil your fish on a foil-lined baking sheet until cooked through and flakey. It is okay if your fish falls apart, as we are serving them in a taco.
To make Pineapple Salsa: Drain, rinse, and dry your pineapple. Roughly chop into small 1/4-inch pieces. Set aside. In a food processor, add your roughly...
1 lb. chicken breast, cut into bite-size pieces
3-4 cups low-sodium chicken broth
1 bag frozen peas, thawed
1 ½ cup carrots, chopped
1 small white onion, chopped
2 sweet potatoes, peeled, cut into 1-inch chunks
1 ½ cup low-fat milk
2/3 cup whole wheat all-purpose flour
½ cup fresh parsley, chopped
1 tbsp. curry powder
2 tsp. salt
2 tsp. pepper
Puff Pastry Crust, thawed
Preheat your oven to 400*
In a large saucepan, bring your 3-4 cups chicken broth to a boil. Add in your peas, carrots, onion, sweet potatoes. Cover and simmer for 10 minutes. Incorporate your chicken pieces to the saucepan, cover, and simmer for an additional 6-8 minutes, until chicken is cooked through. With a slotted spoon [a spoon w holes in it, see picture], remove veggies/potatoes/chicken from the broth into a medium bowl. Set aside. (Leave chicken broth in saucepan on stove.)
In a medium...
1 lb. shrimp, deveined and tails removed
1 container fresh mushrooms, roughly chopped
4 garlic cloves, crushed or chopped
Basil, fresh, roughly chopped
Mint, fresh, roughly chopped
Orange, zested
¼ cup slivered almonds
I (28 oz.) can San Marzano tomatoes, drained
¼ cup Parmesan cheese
½ lemon, juiced
Salt and Pepper
Fettuccine or Bucatini noodles
Olive oil
In a saucepan, cook noodles per package instructions. Set aside.
In a saucepan, over medium heat, sauté shrimp with 2 cloves crushed garlic and a couple tablespoons of olive oil. Shrimps cook pretty quickly, so once cooked through (about 3-5 minutes on each side) remove from skillet into medium bowl. Set aside.
To the same (or another) skillet, over medium heat, add a couple more tablespoons of olive oil, roughly chopped mushrooms, salt and pepper. Saute mushrooms until soft and tender, about...
Bakery fresh bread, thickly sliced
4 large eggs, beaten
¾ cup lowfat milk
3 tbsp. brown sugar
1 tsp. nutmeg
1 tbsp. cinnamon
½ cup coconut
Cooking Spray
1 can peaches, drained and rinsed
1 tsp. cinnamon
¼ tsp. nutmeg
1 tsp. all-natural sugar
Vanilla Greek Yogurt
To Prepare Coconut French Toast:
In a medium mixing bowl, beat 4 eggs. Add your remaining ingredients [lowfat milk, brown sugar, nutmeg, cinnamon, and coconut] and combine well.
Heat skillet to medium heat. Coat with cooking spray. Dip your thickly sliced bakery bread in your egg mixture. Let the excess egg-mixture drip off and place on the skillet. Your goal is to get the outside of the bread crispy and the inside heated through. This will take about 4-6 minutes on each side, keep a...
1 lb. ground turkey
1 bell pepper, seeded and chopped
3 garlic cloves, crushed
2 cups fresh spinach, roughly chopped
1 large egg, beaten
½ cup breadcrumbs
¼ cup Parmesan cheese
1 tbsp. chili powder
1 tsp. salt
Honey Mustard, to garnish
Avocado, to garnish
White Cheese slices, to garnish
1 bag shredded lettuce
¾ cup All-Natural Light Coleslaw Dressing OR Light Poppyseed Dressing
1 can (4-8 oz) pineapple tidbits, drained
1 can (4-8 oz.) mandarin oranges, drained
½ cup walnuts, crumbled
To prepare Gourmet Turkey Burgers:
In a medium-size mixing bowl, place your ground turkey. Add in all ingredients EXCEPT garnishes [turkey, bell pepper, garlic, spinach, egg, breadcrumbs, parmesan, chili powder and salt.] Combine thoroughly.
Form meat-mixture into one big patty and divide into 4-6 even sections. Form each section into a burger patty. [Tip: Make the center of your patty thinner than the rim, to ensure it is cooked through.]
Grilling? Place patties on foil, and grill at medium-...
1 lb. ground chicken
1 small white onion, chopped
1 ½ cup fresh, white mushrooms [equal to one 15 oz. container from produce section]
1 (6 oz.) can water chestnuts, sliced, drained
½ cup green onions, chopped [equal to 1 bunch]
3 cloves garlic, crushed
1 tsp. jarred ginger
2 tsp. salt
½ cup low-sodium soy sauce
2 tbsp. natural peanut butter
2 tbsp. sesame oil
2 tbsp. Frank’s Red Hot Sauce
2 tbsp. honey
1 head of lettuce, for cups
In a skillet, over medium heat, brown your ground chicken with the chopped onion. Stir occasionally for 4-5 minutes, until near done. Before chicken is done cooking, add in your mushrooms, water chestnuts, green onions, garlic, jarred ginger, and salt. Stir to incorporate ingredients together, and finish cooking until chicken is cooked through and mushrooms are soft and tender.
To prepare your own Special Sauce: (While vegetables are softening in your skillet), in a microwave-safe bowl add your...
1 lb. ground turkey [*see TIPS]
1 medium white onion, chopped
2 tbsp. olive oil
3 cloves garlic, crushed
2 bell peppers, seeded and chopped
1 tbsp. cumin
1 tbsp. chili powder
1 tsp. salt
½ cup quinoa, uncooked
½ cup coconut milk
1 cup low-sodium vegetable broth
1 (16 oz.) can chili beans, undrained
1 (16 oz.) can black beans, undrained
1 (16 oz.) can diced tomatoes, undrained
1 ½ tbsp. Thai chili paste**
1 bunch of green onions, sliced, to garnish
Plain Greek yogurt, to garnish
In a skillet, over medium heat, brown your ground turkey with your chopped onion. Stir occasionally to crumble turkey. Cook until turkey is no longer pink and cooked through.
Meanwhile, in a large saucepan, over medium-low heat, add olive oil, bell peppers, and crushed garlic. Briefly sauté until bell peppers begin to soften (2-4 minutes). Add seasonings [cumin, chili powder and salt] and briefly stir to coat veggies.
Add your remaining ingredients to the saucepan EXCEPT your garnishes [raw...
1 lb. chicken breast, cut into bite-size pieces
2 bell peppers, seeded and chopped lengthwise
1 onion, sliced lengthwise
1 lime, juiced
1 (8 oz) can tomato sauce
1 (15 oz) can diced tomatoes
1 (4 oz) can green chilies
1 tbsp. chili powder
1 tbsp. cumin
1 tsp. garlic salt
½ bunch of Cilantro leaves, chopped
Light sour cream
Preheat your oven to 400*
Combine sour cream and cilantro leaves. Set in refrigerator until ready to serve.
Slice your bell peppers and onion lengthwise (into matchsticks). Set aside.
Combine remaining ingredients (lime juice, tomato sauce, diced tomatoes, green chilies, chili powder, cumin, and garlic powder) and mix. Add in in your sliced vegetables and chicken strips and combine well.
**At this step, you can pour into your lightly greased baking dish and cook at 400* for 30 minutes OR...
8 small jalapenos, seeded and cut in ½ lengthwise
½ cup part-skim shredded cheddar cheese
¼ cup reduced-fat cream cheese (about ½ a stick)
1 tbsp. reduced fat mayonnaise
2 tsp. chili powder
1 tsp. cumin
1 egg, beaten
1 cup Cornflakes, crumbled
Preheat oven to 350*
Coat your baking sheet with cooking spray. In a medium bowl, soften your cream cheese at 10 second increments 2 should do it] in the microwave. Once soft enough to stir, add in shredded cheese, mayonnaise, cumin, and chili powder. Mix well and set aside.
Cut peppers in half (lengthwise) and remove seeds. Fill peppers with cheese mixture.
In a shallow dish, beat 1 egg. In a 2nd shallow dish, crumble corn flakes. Dip peppers individually in egg then roll it in the cornflake...
1 lb. chicken breast
2 cups fresh spinach
1 whole bulb garlic
2 Roma tomatoes, sliced
Salt and Pepper
Olive Oil
Aluminum Foil
Preheat oven to 350*. Line your baking sheet with foil. Set aside.
To Roast Garlic and Tomatoes: Slice the whole top off your bulb of garlic, therefore exposing all the cloves (see picture.) Wrap the outside of your garlic bulb with foil. Place on foil-lined baking sheet. Next, slice tomatoes and place on baking sheet, alongside garlic. Drizzle about 1 tbsp. olive oil inside the garlic bulb (it will absorb in 30 seconds or so) and drizzle a 2nd tablespoon of olive oil over tomatoes. Season with...
1 cup quinoa
1 tsp. salt
½ tsp. garlic salt
**1 tsp. rosemary
**1 tsp. thyme
½ cup water
¼ cup grapeseed oil [olive oil works too]
**You can season your crust however you like. Rosemary and thyme is a nice combination but feel free to sub your favorites in.
Soak your quinoa. [In a bowl, add water to your quinoa until it is covered. Soak anywhere from 3-8 hours.]
After soaking duration, preheat oven to 450*.
Drain any excess water (if there is any) out of your quinoa. Add all ingredients except oil to your blender. [soaked quinoa, salt, rosemary, thyme, and water] Blend until smooth and resembles smooth batter.
In a medium...
2 cups whole-wheat flour
2 tsp. baking soda
½ cup all-natural sugar
¼ tsp. salt
1 tsp. jarred ginger
3 eggs, beaten
½ cup low-fat milk
½ cup plain Greek yogurt, [equal to 1 individual container]
1 tbsp. vanilla extract
¼ cup oil
2-3 cups shredded carrots, [equal to 3 bulk carrots]
½ cup raisins or currants
½ cup crushed pecans
2 tbsp. brown sugar
Preheat oven to 350*. Place muffin cups in muffin pan, lightly grease.
If using bulk carrots, grate carrots with a peeler or grater. If you want to hide the carrots (from children who “hate” them) then you can use a peeler and throw them in a food processor for a fine consistency. Set aside.
Mix dry ingredients together in a large mixing bowl [whole-wheat flour, baking soda, sugar, and salt]. In a separate medium mixing bowl, mix next 6 ingredients [ginger, eggs, milk, yogurt,...
1-2 lb. lamb chops (I used lamb loin chops)
1 tsp. rosemary
1 tsp. salt
2 garlic cloves, crushed, optional
Pepper
For Quinoa Cakes:
1 cup quinoa, cooked
3 eggs, beaten
½ cup breadcrumbs
¼ cup scallions (green onions), chopped
½ cup golden raisins
1 tsp. rosemary
1 tsp. salt
1 tsp. chili powder
Pepper
For Stovetop Asparagus:
1 bundle of asparagus, ends trimmed
2 tbsp. butter
2 tbsp. balsamic vinegar
½ cup low-sodium stock, just to cover asparagus
For Lamb:
Rub your lamb with rosemary, garlic, salt, and pepper. Let sit at room temperature for at least a half hour before preparing.
If cooking stovetop, lightly grease your skillet. Cook for about 10-12 minutes on each side for a medium preparation (suggested).
If baking (suggested if you do not have a grill top), preheat oven to 375*. Bake for 40 minutes, turning once halfway through bake-time.
For Quinoa Cakes:
Cook quinoa per package instructions.
Once quinoa cooked, combine...
1 lb. ground turkey or beef
1 small white onion, minced
2 stalks celery, minced
1 green bell pepper, minced
3 cloves garlic, minced
½ cup ketchup
1 (6 oz.) can tomato paste
2 tbsp. brown sugar
1 tbsp. chili powder
3 tbsp. Worcestershire
3 tbsp. yellow mustard
1 tbsp. white vinegar
8 whole wheat buns
Roughly chop your white onion, celery, bell pepper and garlic. Place veggies in food processor and briefly blend to mince.
Brown your ground turkey or beef in a skillet with your minced vegetables.
Meanwhile, combine remaining ingredients (ketchup, tomato paste, brown sugar, chili powder, Worcestershire, mustard, and vinegar) in your crockpot.
Once meat is browned, pour off excess liquid and add (with vegetables) to your crockpot. Mix thoroughly.
Cook on low for 6-8 hours or high for 4-6 for...
4-6 bell peppers, the bigger the better
1 lb. turkey sausage, casings removed
1 cup brown rice
½ cup quinoa
1 medium onion, chopped
4 cloves garlic, crushed or chopped
4-6 stalks of kale, stems removed, chopped
½ cup breadcrumbs
1 (12 oz.) can diced tomatoes
1 lime, juiced
1 tbsp. chili powder
1 ½ tbsp. Cajun seasoning
2 tbsp. olive oil
¾ cup low-sodium broth
Preheat your oven to 400*
Bring water to a boil in your saucepan. Add in brown rice and cook at a boil for 10 minutes. Add in quinoa (with rice) and cook at a boil for an additional 10 minutes, until both grains are soft. Drain.
Cut tops off of bell peppers. Remove all seeds and white flesh from inside the pepper so it turns into a “cup”. If your pepper does not stand up on its own, trim the bottom so it can stand level. Be careful not to cut the inside of the pepper. Place pepper “cups” in a...
1-2 lb. Steak (Filet, Strip, Flank)
1 cup Quinoa
2 cups fresh Spinach
2 cloves garlic, crushed
¼ cup plain Greek yogurt
1 lemon, juiced
1 tbsp. mayonnaise
¼ cup fresh Parsley
1 tbsp. chili powder
1 (15 oz.) can Garbanzo beans
½ cup golden raisins
Goat Cheese, crumbled
Salt and Pepper
Olive Oil
First, rub your steak with salt and ground pepper. Let your steak reach room temperature. Heat grill to medium. Cook steak through until done to your preference.
Next, cook quinoa per package instructions. If cooking 1 cup quinoa: Bring 2 cups water to a light boil. Incorporate quinoa into boiling water, cover, and turn heat down to a simmer. Cook for approximately 15 minutes, until fluffy and water completely absorbed.
Meanwhile, prepare dressing. Combine Greek yogurt, lemon juice, mayonnaise...
Alaskan Salmon Filets, preferred
2 cups fresh blackberries
2 tbsp. low sodium soy sauce
½ tsp. jarred ginger
1 clove garlic, minced
Pinch of Salt and Pepper
For Mixed Green Salad:
2 cups greens, spinach, spring mix, 50/50 etc.
1 red bell pepper, seeded and chopped
Crumbled white cheese, goat cheese preferred
Extra blackberries
Preheat broiler. Line a baking sheet with foil. Set aside.
Rinse and dry blackberries. Place blackberries in a small mixing bowl and mash. It is okay to have a few blackberry chunks in there, but do the best you can do get a smooth consistency.
Add soy, jarred ginger, garlic, salt, and pepper to your blackberry mash and mix thoroughly. Set aside.
Place your salmon filet on your foil lined baking sheet. Spoon just enough blackberry glaze over salmon to cover the filet. Broil for 7-9...
5-10 lb. ham, bone-in
½ cup honey
¼ cup brown sugar
1 (28 oz.) can pineapple rings, undrained, rings and juice seperated
1 orange, juiced
Aluminum foil
Preheat your oven to 350*
Score your ham: With a knife, make cuts into the fatty side of the ham, about ½-inch apart and ½-inch deep. Therefore, creating diamond pattern across the meat. Scoring your ham is done so the fat will crisp up. I do not like to remove the fat from the ham before roasting as it adds flavor and keeps the meat moist.
In a roasting pan, place your scored ham with fatty side UP (as you do not want the lean side to dry out.) Pour your ½ cup honey directly on the ham and rub...
1 cup dry brown or yellow lentils, rinsed
2 medium sweet potatoes, peeled and cut into ½-inch pieces
1 medium onion, chopped
1 jalapeno, chopped
3 cloves garlic, minced
3 cups low-sodium stock (vegetable or chicken work best)
1 (15 oz) can diced tomatoes, undrained
1 tbsp. curry powder
1 tsp. ginger
Olive Oil
Plain Greek Yogurt, to garnish
Crushed Red Pepper, to garnish
Naan, for side, [an Indian flatbread -- found at your local grocery]
SLOW-COOKER:
In your crockpot, combine lentils, sweet potatoes, onion, jalapeno, and garlic. Add broth, diced tomatoes (with juice), curry powder, and ginger. Cover and cook on low for 6-8 hours or on high for 4-6 hours.
Garnish with Greek yogurt or sour cream [to add creaminess], crushed red pepper to taste, and a side of Naan.
STOVETOP:
Preheat oven to 450* On a baking sheet, place your sweet potato pieces and spray with olive oil. Sprinkle with salt and pepper. Bake at 450* for...
4 Rib Slabs
1 ½ cup low sodium beef broth
3 cloves garlic, minced
¾ tsp. jarred ginger
¾ cup low sodium soy
1 lemon, juiced
½ -1 cup your favorite barbeque sauce
Salt and Pepper
Rub your rib slabs with minced garlic, jarred ginger, salt and pepper.
Place slabs comfortably in your crockpot. Pour soy sauce and beef broth overtop. Squeeze lemon overtop. Drizzle with your favorite barbeque sauce.
Cook on high for 4-6 hours or low for 6-8 hours.
To serve, drizzle with a bit more sauce from your crockpot and enjoy! I served my Asian Barbeque Ribs with Macaroni and Cheese and Strawberry Salad.
1 bag red potatoes (about 1 to 2 lbs.)
¼ cup dijon mustard (your favorite mustard will work too)
¼ tsp. paprika
½ tsp. thyme
2 tbsp. red wine vinegar
2 tbsp. olive oil
Salt and Pepper
Preheat your oven to 400*
Cut potatoes into 4 even pieces. Spread evenly on a 9x13 baking dish. Set aside.
In a small bowl, mix together mustard, paprika, thyme, red wine vinegar, olive oil, salt, and pepper. Combine well. Pour your mustard mixture overtop your potatoes and coat potatoes (with your hands).
Bake at 400* for 25-30 minutes. Half way through cook time, give your baking dish a shake to slightly toss your potatoes and ensure they do not stick to the bottom.
1 lb. fresh brussel sprouts
2 tbsp. olive oil
1 shallot, minced
¼ cup honey mustard (Dijon or Brown mustard work also)
2 tbsp. red wine vinegar
2 tbsp. brown sugar
5 tbsp. water
½ salt
½ pepper
Cut of base of sprouts and discard. Cut sprouts into about 4 even pieces. Set aside.
Heat oil in a skillet over medium heat. Add shallots and sauté for about 2 minutes, until shallot begins to soften. Stir in sprouts, 3 tbsp. water, and salt. Stir to combine, reduce heat to medium-low, cover, and cook for 5 minutes.
Meanwhile, combine mustard, brown sugar, vinegar, and remaining water in a small bowl. Once sprouts have softened (after 5 minutes), pour mustard mixture onto sprouts and stir....
1 zucchini, cut into ½ - inch pieces
1 squash, cut into ½ - inch pieces
3 garlic cloves
½ cup olive oil
½ red onion, chopped
Combine all ingredients in your skillet. Heat skillet to medium and sauté until vegetables are tender (20-25 minutes)
1-2 lb. chicken breast, cubed
2 red bell peppers, cubed
1 pineapple, cubed
½ cup low-sodium soy sauce
½ cup orange juice
3 garlic cloves, minced
3 tbsp. sesame oil
1 tsp. jarred ginger
2 tbsp. white vinegar
First, soak your skewers in water for at least 20 minutes. This will keep them from burning.
Next, cut your chicken breast, bell pepper, and pineapple into cubes that will fit nicely on your skewers.
Combine the remaining ingredients in a Ziploc bag (soy, orange juice, garlic, sesame oil, ginger, and vinegar.) Place your chicken, bell pepper, and pineapple in the marinade bag and combine thoroughly. Let marinate in the fridge for 20 minutes – 48 hours (marinating overnight is best.) ...
1 lb. skirt steak
½ cup Greek Yogurt
½ cup Mayonaisse (made w Olive Oil preferably)
1 tsp. cumin
1 tsp. chili powder
½ tsp. paprika
1 green bell pepper, chopped
Lettuce greens (Watercress, Bibb, or Romaine), chopped
Tomato, sliced
Onion, thinly sliced
Feta Cheese
Pita
Heat grill to medium heat. Cook steak through until done to your preference.
Meanwhile, combine chopped lettuce and bell pepper. Set aside.
To make dressing, combine Greek yogurt, mayonnaise, spices [cumin, chili powder, and paprika].
Once cooking your steak is complete, slice into strips.
Lastly, assemble your gyro. You can toss the lettuce with your creamy dressing, top with sliced tomatoes and onion, place steak strips on top, and sprinkle with Feta cheese.
Tips: Sub chicken or shrimp in...
The Turkey – Step by Step
Butternut Squash Stuffing
Cranberry Walnut Relish
Sweet Potato Casserole
Red Skin Mashed Potatoes
Honey Braised Brussel Sprouts
Minted Corn
Pumpkin Cheesecake
Turkey Bacon Sandwiches - for leftovers
Spinach Dip - for while your guests wait
Savory Snack Mix
The Turkey – Step by Step
1. Pick your turkey. Most will choose a standard or All-Natural turkey.
2. If you are using a fresh turkey, skip to Step 3: The Brining Step. If you are using a frozen turkey, which is very common, leave the turkey in its wrapping and store in freezer until 3 days before the holiday. Once you are T-3 days, take the turkey out of freezer and thaw in refrigerator on a baking sheet (to catch juices.) Typically thawing will take two days (24 hours for approximately...
1-2 lb. Steak (I used Strip Steak)
1 cup olive oil dressing or marinade
Vine-Ripe Tomatoes
Red Bell Pepper
White Mushrooms
1 red onion
Salt and Pepper
First, soak your skewers in water for at least 20 minutes. This will keep them from burning.
Cut bell pepper and onion into 1-inch squares. Combine whole mushrooms, bell pepper, and onion. Pour marinade over vegetables and let sit on your counter or fridge for 20 minutes – 24 hours.
An hour before preparing, let strip steak get to room temperature. Season with salt and pepper.
Prepare kebabs creatively by alternating vegetables and steak.
Preheat oven to 400*. Line a baking sheet with...
2-3 bananas, mashed
2 cups whole wheat flour
2 tsp. baking powder
1 tsp. salt
½ tsp. cinnamon
½ tsp. nutmeg
2 cups low-fat milk (buttermilk or regular)
2 tbsp. oil (olive, canola, or vegetable)
2 eggs, well beaten
½ cup, crushed or halved
Brown sugar
Mash bananas. Set aside.
In a medium mixing bowl, combine dry ingredients EXCEPT brown sugar and walnuts. [flour, baking powder, salt, cinnamon, and nutmeg.]
In another mixing bowl, beat eggs well (so with your whisk, break the yolk and try and beat it for an additional 1-2 minutes. Yes, your bicep/shoulder will probably start to burn ;) … but work through it.) Add in your milk and oil and mix well.
Incorporate the wet ingredients into the dry ingredients and mix thoroughly. For best...
