Saturday, September 9, 2017

Vegetable Stuffed Portabella Mushrooms

  • 4 large portabella mushrooms, wiped with a damp paper towel and stalk trimmed
  • 2 tablespoons olive oil
  • 1 large sweet onion, diced
  • 2 medium zucchini, diced
  • 1 roasted red pepper, diced
  • 4 – 6 sun dried tomatoes, chopped
  • 2 – 3 cloves garlic, minced
  • large handful of spinach
  • pinch of dried oregano, crushed between your fingers
  • dash of crushed red pepper flakes
  • freshly ground black pepper, to taste
  • ¼ cup dried breadcrumbs
  • ¼ cup grated Parmesan
  • ¼ cup mozzarella cheese (I use the mozzarella made with 2% milk)

  1. Line a sided baking sheet with parchment paper. Rub each mushroom with a bit of olive oil and set them on the sheet, stalk side up.
  2. In a 12 inch sauté pan over medium high heat, add the olive oil then the onions. Sauté for 3 or 4 minutes, then add the zucchini and continue to cook as the zucchini begins to soften. Next add the red pepper and tomatoes. Cook for another few minutes. When the onions have become translucent and soft, add the garlic. Cook for one minute and add the spinach.
  3. Preheat your oven to 375 degrees.
  4. Once the spinach wilts, remove the pan from the heat and add the rest of the ingredients, up to and including the Parmesan. Stir to combine.
  5. Divide the mixture in four; I spread the mixture out evenly in the pan and using my spoon, just slice through like a pie to divide equally. Stuff each mushroom with a quarter of the mixture.
  6. Bake in the oven for about 35 to 40 minutes. Now, top each with about 1 tablespoon of the mozzarella and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on top.

Slow Cooker Korean Beef

Author: Alyssa
Prep time: 10 mins
Cook time: 4 hours
Total time: 4 hours 10 mins
Amazing and flavorful beef that slow cooks to tender melt in your mouth perfection! This will be one of the best meals that you will make!
  • 1.75 pounds Flank Steak
  • ¼ cups cornstarch
  • 2 tablespoons Sesame Oil
  • ½ teaspoons mince Garlic, Cloves
  • ½ cups Soy Sauce
  • ½ cup beef broth
  • ¾ cups Brown Sugar - try less
  • ¼ cup onion, chopped
  • ¼ teaspoon red pepper flakes
  • sesame seeds and green onions, for garnish
  1. Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
  2. Add sesame oil, minced garlic, soy sauce, beef broth, brown sugar, onion, and red pepper flakes to the slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
  3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Sunday, August 6, 2017

Slow Cooker Turkey Chili with Sweet Potato and Black Beans

Prep time
Cook time
Total time
This lean chili is not only hearty and absolutely delicious, but it’s also chock full of fiber, protein, and nutrients. The jalapeño lends just the right amount of heat without being overpowering. It’s perfect for a comforting weeknight dinner and then leftovers for lunch the next day.
Serves: 4-6
  • 2 tablespoons olive oil, divided
  • 3 cups peeled and diced sweet potatoes
  • 1 large onion, finely diced
  • 2 garlic cloves, minced
  • 1 teaspoon jalapeño pepper, minced
  • 1 pound lean ground turkey
  • 1 tablespoon chili powder
  • ½ tablespoon ground cumin
  • ¼ teaspoon dried oregano
  • ¼ teaspoon paprika
  • ¼ teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon tomato paste
  • 1 (15 ounce) can petite diced tomatoes, liquid and all
  • 2 cups vegetable or chicken broth
  • 1 can (15 ounce) cooked black beans, drained and rinsed
  • Optional toppings: diced avocado, sour cream or plain Greek yogurt, shredded cheddar, diced onions, salsa, thinly sliced green onion, etc.
  1. In a large pan over medium to medium-high heat, add 1 tablespoon olive oil and sauté diced sweet potatoes for about 5 minutes, until just softened. Season lightly with salt and pepper while sautéing. Add sweet potato mixture to slow cooker insert.
  2. Turn up heat to medium-high. In same pan, add 1 tablespoon olive oil. Sauté the onions, jalapeño pepper, garlic and ground turkey, stirring and breaking up the meat. Cook until meat is cooked through (no longer pink) and onions softened, about 4-5 minutes. Season lightly with salt and pepper while sautéing. Drain off any grease.
  3. Add meat mixture and remaining ingredients (chili powder through black beans) to the slow cooker insert, stirring until well combined.
  4. Slow cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  5. Taste and adjust salt and pepper amounts. Add hot sauce to increase heat at the end, if desired. Serve topped with your favorite chili toppings (diced avocado, plain Greek yogurt or sour cream, shredded cheddar, diced onions, etc.).
Freezer Meal Instructions:
To freeze:
Cook according to directions. Let fully cool. Freeze in air tight, freezable container or zip top bag.
To Prepare:
Thaw overnight in the refrigerator and warm gently on the stove top, in slow cooker on LOW, or in the microwave until warmed through.

Wednesday, July 26, 2017

Skillet Gnocchi with White Beans & Chard

  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
  • 1 16-ounce package shelf-stable gnocchi, (see Tip)
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • ½ cup water
  • 6 cups chopped chard leaves, (about 1 small bunch) and 10 ounce bag of spinach
  • 1 15-ounce can diced tomatoes with Italian seasonings
  • 1 15-ounce can white beans, rinsed
  • ¼ teaspoon freshly ground pepper
  • ½ cup shredded part-skim mozzarella cheese
  • ¼ cup finely shredded Parmesan cheese
  1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
  2. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Chicken Panzanella Salad

  • 1 soft baguette (10 oz.), cut into 3/4-inch cubes
  • 1 1/2 pounds boneless, skinless chicken breasts, pounded to about 1/2 inch thick
  • 3 tablespoons olive oil
  • 2 large tomatoes, each cut into 8 wedges
  • 1 small English cucumber, halved lengthwise and cut into 1/4-inch pieces
  • 1/2 red onion, halved and thinly sliced
  • 4 ounces reduced-fat feta, crumbled (about 3/4 cup)
  • 1/3 cup fresh basil leaves, thinly sliced
  • 3 tablespoons red wine vinegar
  • 1 tablespoon drained capers
1 avocado, sliced

Preheat the oven to 400 degrees . Arrange the baguette cubes on a rimmed baking sheet. Bake until toasted, about 10 minutes.
Meanwhile, heat a large grill pan over medium. Brush the chicken with 1 tsp. oil; season with salt and pepper. Grill the chicken until charred in spots and cooked through, about 5 minutes per side. Let the chicken rest 5 minutes. Cut into 3/4-inch squares.
In a large bowl, toss the tomatoes, cucumber, onion, feta, basil, vinegar, capers, remaining 2 tbsp. plus 2 tsp. oil, the chicken and the baguette cubes; season.

Wednesday, July 19, 2017

Veggie-Packed Bolognese

2/3 c boiling water
1/2 oz dried porcini mushrooms
1 Tbsp canola oil
1 1/2 c chopped onion
3/4 c finely chopped carrot
3/4 c finely chopped celery
1 c shredded butternut squash
8 oz cremini mushrooms, finely chopped
6 cloves minced garlic
6 oz 90% lean ground sirloin
3 Tbsp unsalted tomato paste
1 tsp dried oregano
3/4 tsp salt
1/4 tsp crushed red pepper
16 oz canned unsalted tomato sauce
8 oz whole grain spaghetti
1/3 c finely chopped walnuts, toasted
1 ounce parmigiano-reggiano cheese, shaved (about 1/4 c)

Pour boiling water over porcini in a small bowl; let stand 15 minutes. Remove porcini with a slotted spoon; finely chop porcini, and reserve soaking liquid.

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion, carrot, butternut squash,and celery; cook 5 minutes, stirring occasionally. Add cremini mushrooms and garlic; cook 6 minutes or until mushroom liquid evaporates, stirring occasionally. Add beef; cook 3 minutes, stirring frequently. Add tomato paste; cook 1 minute, stirring constantly. Stir in porcini, oregano, salt, pepper, and tomato sauce; pour in porcini liquid, stopping before grit at bottom of bowl reaches sauce. Bring to a boil; reduce heat, and simmer, uncovered, 12 minutes or until thickened, stirring occasionally to keep sauce from sticking.

Cook pasta according to package directions, omitting salt and fat, drain. Stir walnuts into sauce; spoon over pasta mixture. Sprinkle with cheese.

From Cooking Light - 45 minutes - Serves 4

Tuesday, July 11, 2017

Greek Turkey Burgers

  • 7 oz. plain greek yogurt $2.98
  • 1 medium fresh lemon $0.32
  • ¼ tsp minced garlic $0.04
  • ¼ tsp dried dill $0.02
  • 1.25 lb. ground turkey $4.78
  • 6 halves sun dried tomatoes $0.66
  • 1 medium red onion $1.04
  • 2 oz. frozen spinach $0.27
  • ¼ cup crumbled feta $0.41
  • 1 tsp dried oregano $0.05
  • ½ tsp minced garlic $0.04
  • ⅓ cup bread crumbs $0.11
  • 1 lg. egg $0.12
  • 1 med. cucumber $0.50
  • 6 hamburger buns $1.64
  • to taste salt and pepper $0.05
  1. Prepare the yogurt sauce by combining the yogurt, ¼ tsp minced garlic, dry dill, juice of half the lemon and a dash of salt. Stir everything to combine and then refrigerate to allow the flavors to blend while you make the burgers.
  2. Thaw the frozen spinach and squeeze out as much moisture as possible. Roughly chop the spinach to prevent long stringy pieces. Also chop the sun dried tomatoes and ¼ of the red onion.
  3. In a bowl combine the ground turkey with the spinach, sun dried tomatoes, red onion, feta, ½ tsp minced garlic, dried oregano, egg, bread crumbs, ½ tsp of salt and some freshly ground pepper. Stir everything until it is evenly combined. Shape the mixture into six patties.
  4. Cook the burgers on a counter top grill, a non-stick skillet or over open flame. Spread the yogurt sauce on both sides of a bun, add a warm burger and top with thin slices of red onion and cucumber. Enjoy!