Italian fresh tomato cannellini beans

INGREDIENTS

1 Can no sodium cannellini beans in water (drained and rinsed)

3 Cloves garlic roughly chopped

2 Tbsp olive oil

2 Tbsp Balsamic vinegar

4 Roma tomatoes diced

Fresh basil ribboned

Salt

Pepper

Heat oil over medium low and add beans.  Season with salt and pepper.  Add in half of tomatoes and cook for about 3 minutes.  Add in garlic and vinegar and lower heat.  Cook until tomatoes and garlic are soft, about 3 more minutes.  Taste and adjust salt & pepper seasoning as needed.  Plate and top with remaining fresh tomatoes and fresh sliced basil.  I garnished with toasted sourdough bread for sopping up the juices.

I came home tonight in a hurry and starving. I had fresh tomatoes and basil in my garden so I ran with that.  This makes about 1.5 cups of food.  I served it in a half cup of bean portion.  For one serving it was 239 calories.

Teriyaki baked turkey meatballs (teriyaki glaze recipe included)

I made these delicious teriyaki turkey meatballs for dinner last night with an exceptional Teriyaki glaze to go with it.  I doubled the recipe below so I could make teriyaki burgers for dinner tonight and then used the glaze to coat some roasted mushrooms.  The family approved both meals.  The single recipe makes about 30 1.5-2" meatballs.

INGREDIENTS FOR MEATBALLS

1.5 lbs ground turkey

1 egg

1/4 cup low fat milk

1/4 cup panko breadcrumbs

1 Tbsp chopped garlic

2 Tsp micro-planed fresh ginger

2 Tbsp finely chopped green onions

3 Tbsp soy sauce

1/4 cup crushed pineapple (drained, reserve juice for sauce)

Salt & Pepper to taste

FOR THE SAUCE

1/2 Cup soy sauce

1 Cup water

1/4 cup pineapple juice

1/4 cup brown sugar

2 Tbsp fresh chopped garlic

1 Tsp micro-planed fresh ginger plus an extra knob tossed in to boil

1 Tsp fresh lime juice

1.5-2 tsp cornstarch

3 Tbsp water

TO TOP

4 Tbsp thin sliced green onions

Preheat oven to 500 degrees.  Line a deep baking dish with foil and spray with cooking spray. (I needed two pans because I made larger meatballs).

In a large bowl combine the panko and milk and set aside to allow the panko to soften as you dice veggies.

Combine remaining ingredients in the bowl with the panko excluding turkey and mix it until all ingredients are combined well.  A habit I picked up as a professional caterer was to always use gloves when mixing the meat.  Once the ingredients are combined using nitrile plastic gloves add in the ground turkey.  Mix until combined.  The mixture will be wet.  Form into 1.5 - 2" balls and place in the lined pan.  You can line them up fairly close to each other, they will separate after they are cooked.  They don't hold the circular shape super well because they are very moist.  Bake for 12 minutes, then flip each meatball and bake for an additional 3 minutes.

While the meatballs are baking add all of the ingredients reserving the cornstarch and water.  Whisk and bring to a boil.  Simmer for 15 minutes while meatballs cook.  At the very end combine cornstarch and water and bring sauce up to boil.  Quickly whisk the cornstarch mixture into the sauce.  Reduce heat and allow to simmer and thicken.  I tasted mine a few times during this and found I wanted to add a little more water. I also found I wanted my glaze a little thicker so I did a second round of cornstarch.

Remove meatballs from the pan and separate.  Place a small portion of your glaze in a bowl and toss meatballs in sauce allowing them to glaze.  Serve over rice or quinoa and drizzle with more sauce to your liking.  Top with sliced green onions.  

These meatballs should come out very juicy and moist.

I doubled the above recipe and reserved half of the unshaped meat for diner tonight.  I made burgers with the teriyaki turkey with a small sauce drizzle.  Then I roasted mushrooms and tossed them in a small amount of the sauce.  It really worked well.

My kids each ate 5 meatballs and then asked for seconds.  My husband also loved them.  This was a winner for sure.

Banana cashew butter ice cream FOR BREAKFAST (raw, vegan, and so so delicious)

I was trolling around on Instagram earlier in the week when I discovered a user named @sadulifestyle she is a vegan and eats clean.  I was enamored by her entire Instagram. Being a vegetarian who doesn't eat, meat, fish, eggs, or milk; and is allergic to tofu and peanuts, has made my life miserable lately.  Then I saw her post for banana peanut butter ice cream for breakfast.  WHAT! Ice cream for breakfast blasphemy.  Surely I didn't read right.  Only I did.  She had made the easiest ice cream ever for breakfast and I'll be dammed if I wasn't trying it THE VERY NEXT DAY.  I set off to Whole Foods, bought my bananas, chopped them up and immediately threw them into the freezer.  I made sure I had cashew butter on hand and then I impatiently waited for morning.  I woke up this morning, rushed down stairs and did the following:

Ingredients

1 Banana chopped & frozen

1 Tbsp nut butter

Added the banana to my Vitamix (you need to use something stronger then your bullet for this).  Blended until creamy.  Add in cashew butter and blend until smooth.  Grab rubber spatula and scoop it out of blender.  Lick spatula.  Despair over how to get all of the remaining ice cream at the bottom of the blender that my spatula couldn't reach.

You guys. This was the creamiest most perfect thing I've ever tasted.  By my calculations the whole thing was 190 calories, had about 9 grams of fat (I used the Jiff Cashew butter, I was out of my good raw organic stuff), zero cholesterol and 13 grams of sugar (almost all from the banana).  Plus it had potassium, vitamins and flavor.  It was oddly filling, and so so refreshing during this summer heat.  After thinking about it, making the "ice cream" is really no different then my morning protein smoothies.  I topped mine with chia seeds and called it a day.  I've noticed she has used berries in hers also and I'm just dying to try a blueberry banana ice cream tomorrow.  

GO MAKE THIS RIGHT NOW!

Fiesta chicken soup

I know I usually post step by step photos on here, but since there is one step only in this recipe you only get a picture of the finished product.  My husband hates soup and he ate a giant bowl of this, and then texted me numerous times while I worked last night to tell me how much he loved it.  That is a big win coming from someone who is not a fan of soup.  This recipe is so easy my four year old could make it.

1 Can petite diced tomatoes

1 Jar mild salsa (I used Newmans Own this time)

8 Boneless skinless chicken thighs

1 Cup frozen corn

1 Can mild green chilis

1/2 Tsp cumin

1/2 Tsp chili powder

1 Tsp garlic powder

1/2 Tsp onion powder

1 Cup water

Combine all ingredients in crock pot and stir to mix well.  Cook for 4 hours on high or six hours on low.  Serve over like that or pour it over rice.  That's it, you are done.  If you cook it for the six hours peek in after a few hours to make sure it has enough water still.  My husband topped his with some hot sauce and said it was absolutely perfect.  Also this wasn't too spicy so the kids cold eat it.  I'm definitely keeping this recipe handy for nights I have to work late catering and don't have much time to throw anything together. Beans would be a nice addition to this but the hubby won't eat them so I left them out!

Grilled chicken tacos with roasted sweet peppers

My husband and I have a beautiful plasma TV in our bedroom. It is mounted on the wall and everything. Problem is, it won't turn on. You see, in order for it to turn on my dad had to run electricity to it. I've been begging him to do it, and finally we cut a deal. He would make my TV work if I made him dinner. Cool right? WRONG! My parents like to eat healthy, organic food, which is easy until you start getting into the low calorie and low fat meals. Oy. Oh yeah, my husband also had to like it and find it flavorful, and my son had to eat it too. Shit. Here is what I came up with on a whim.

I picked up some good organic chicken, fresh tomatoes, and all the stuff for a good pico de gallo. Instead of using a jalapeno this time I grabbed a red Fresno so it would have a sweeter flavor. While I was buying the pepper I looked up and saw some gorgeous sweet peppers. I couldn't resist and tossed them in the cart. Then I saw the corn and thought, ooo a nice Spanish rice. I grabbed some black beans for me and away I went. I'll post this in two recipes, the chicken tacos, and then the rice.

Grilled chicken tacos

2 lbs boneless skinless chicken
1 tbsp ground coriander seed
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1 lemon
1 lime
1 shallot sliced into 1/8" rings
1/2 cup olive oil
fresh cilantro chopped
2 green onions 1/2" diced
1 tsp balsamic vinegar

Roasted sweet peppers
8-9 sweet peppers diced into rings
1 tbsp olive oil
pinch salt & pepper
1 tsp ground coriander seed

In large bowl combine all of the above ingredients reserving chicken.
Whisk until fully combined. Place half the marinade in the bottom of a large dish. Add chicken and cover with remaining marinade. Using tongs coat chicken, cover and marinate for at least an hour. I left mine in the fridge for about 5 hours.

Preheat grill to low. Remove chicken from refrigerator and place on grill. Because of the balsamic  you want to grill on low so the chicken doesn't burn. This way the it can get a nice caramel color. So low and slow, and patience grasshopper.

While chicken is cooking, toss together ingredients for sweet peppers. Place them on foil and put them at the back of the grill, or if you have a lid rack place them up there. Allow them to roast until chicken is done.

Flip chicken once and remove when it is cooked through. Allow chicken to rest and then cut it into 1" pieces.

Serve on corn tortillas with fresh salsa and sliced avocado. Top with sweet peppers and enjoy.

My beautiful organic finds. Do you know how much it drives me nuts I didn't take the stickers off the tomatoes first.

I love coriander. It is my most favorite spice. Next time you are feeling sad, go to your spice cabinet, grab some of this and inhale. I shit you not INSTANT HAPPINESS! I took a cooking class this weekend and when the instructor said she sometimes wanted to dab a little behind her ears like perfume I felt like shouting "me too sister ME TOO!"

Cumin is a good spicy scent. I like it, but in small quantities. I like it to be an undertone in a dish not the shining star.

Add in some pepper. No I didn't fresh grind it...call the food cops on me.

Good kosher salt

I only used half the lemon because this one was soooo juicy.
This little fucker had hardly any juice. I would have liked to have two limes but instead I gouged the inside of the lime so I could get as much pulp as I could into it.

This was a pretty large shallot so I only used half of it. I didn't want it to overpower the marinade.

Drizzle in some good olive oil

And add some cilantro. I used to hate cilantro. Then, I started using it more, and lo I love the shit now. I can't be live how much flavor it adds. I can't eat pico de gallo with out it now. It is an acquired taste. Kinda like wine. One day you hate it and the next day you find yourself alone in your room with a bottle of the good stuff.





I like a nice aged balsamic. You don't have to buy anything too pricey but please don't go buy some 1 year old bullshit that is going to be bitter and taste like garbage. I invested in one really nice bottle of balsamic aged 25 years and it doesn't take much to add a bold rich taste to your meals.
The sweetest sweet peppers ever






Yeah so. I got my gorgeous red fresno pepper home for my salsa and look
LOOK
ROTTEN!

Thank Gosh I had a back up pepper. Oh sweet pico de gallo goodness. Bring me some chips and a bowl of this and leave me alone don't talk to me I'm eating.

Kicked Up Stuffed Red Bell Peppers

INGREDIENTS

6 red bell peppers

1 1/4 pounds ground turkey

2 cups left over Spanish rice

1 can diced tomatoes

1 small can El Pato Mexican tomato sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon Mexican oregano

pepper jack cheese, shredded

water

DIRECTIONS

1. On medium high heat cook turkey in a large skillet. Add a splash of water and season with garlic powder, onion powder, salt, pepper, and oregano. Cook thoroughly until no longer pink, about 10 minutes. Drain excess fat.

2. Stir in Spanish rice and diced tomatoes until thoroughly combined.

3. Cut off tops of bell peppers and clean out the inner membranes.

4. Arrange the peppers cut side up in a baking dish. Fill each pepper with rice meat mixture. Pour El Pato tomato sauce over the top of each bell pepper and sprinkle with pepper jack cheese.

5. Bake at 350 degrees for 45-60 minutes, until the peppers are tender.

Turkey Tacos

INGREDIENTS
1 1/4 pound ground turkey
1 tablespoon onion flakes
1 teaspoon chili powder
1 teaspoon cumin
2 teaspoon garlic, minced
1/4 teaspoon salt
1/4 cup water
1 cup El Pato Mexican tomato sauce

DIRECTIONS
1. In a large skillet combine the turkey, onion flakes, chili powder, cumin, garlic, salt and water. Cook thoroughly on medium heat until no longer pink, approximately 10 minutes.
2. When the turkey is brown add the El Pato. Simmer on low heat for 10 minutes or until your desired consistency. Turkey can dry easily so do not cook the liquid all of the way out.
3. Serve in fried corn tortilla taco shells, or soft flour tortillas and your favorite taco toppings.

Garden style white lasagna (can be made with or with out chicken)

Spinach layer
1/2 cup flour
3.5 cups low fat milk
1 cup fresh grated Parmesan cheese
10 oz chopped frozen spinach (thawed and drained)
1/2 tsp pepper
1/2 tsp salt
1/4 tsp nutmeg

Vegetable layer (can add chicken here if you like)
2 Cups chopped brocoli
2 zucini's chopped
2 yellow squash chopped
1 large yellow onion chopped
5 cloves garlic chopped
1/4 cup carrot chopped
1/2 tsp salt
1/2 tsp pepper
(2 cups chicken baked and shredded)
Canola oil spray

Cheese layer
3 cups fresh mozzarella shredded

1/4 cup fresh basil ribboned

1 Package whole wheat lasagna noodles cooked

Preheat oven to 375. Bring salted water to a boil for noodles. When it reaches a boil add noodles and stir frequently. Coat large pan with canola oil over medium high heat. Add broccoli, zucchini and squash. Sauté for 4 minutes and add onion, garlic, carrots, salt and pepper. (Add shredded chicken now if desired). Stir mixture often until soft. In large saucepan heat to high and pour in flour. Slowly whisk in milk and bring to a boil. Whisk until thick and turn off heat. Whisk in salt, pepper, nutmeg, Parmesan and spinach.

Coat baking dish with spray. Add 1/3 spinach sauce. Top with single layer of noodles. Add 1/2 of veggie layer (and chicken if desired) Add 1/3 mozzarella cheese. Add second layer of noodles and top with 1/3 of spinach sauce, add second half of vegetable mixture. Add 1/3 of mozzarella cheese and top with noodles. Add remaining third of spinach sauce and top with remaining mozzarella. Cover loosely and bake for 20 minutes. Remove foil and bake for 10 minutes. Turn oven to broil and cook until cheese bubbles and browns. Allow to cool for 5 minutes. Cut and serve. Top with fresh basil