Turkey Meatballs & Basic Marinara Sauce

Make your favorite comfort dish healthy in a flash! ...and you won't even know the difference. Replace ground beef with lean ground turkey, use a jar of your favorite marinara sauce or a basic marinara sauce recipe & whole wheat pasta! Bam, you've got a fantastic healthy meal on your hands!

Ingredients:

• 1 lb lean ground turkey
• 1 cup panko crumbs (Or bread crumbs if you already have them laying around the house)
• 1/2 cup Parmesan cheese
• 1 egg
• 1 tablespoon olive oil
• 1 tablespoon parsley
• 1 tablespoon oregano
• 1 tablesoon thyme
• 1 carrot finely chopped 
• 1/4 onion finely chopped
• Minced garlic to taste (2-3 cloves)
• Crushed chili flakes, salt & pepper to taste
• Cooking Spray

Directions: Turn oven to broil- HIGH

1. Combine all ingredients in a large bowl.
2. Roll into 2" balls and place on a greased baking sheet.
3. Place under the broiler for 10 minutes or until golden brown on top.
4. Put in the sauce of your choice and let them cook on low for 30 minutes or longer.
**The longer they sit in the sauce, the more the flavors will infuse. Yum!

Basic Marinara Sauce Recipe:

Ingredients:

1 tablespoon olive oil

1 14.5 oz can stewed Italian Tomatoes

1 14.5 oz can diced tomatoes

1 6 oz can tomato paste

1 14.5 oz can tomato sauce

1 tablespoon Lemon Pepper

1/2 medium onion, chopped

4 cloves garlic, minced

2 teaspoons oregano flakes

2 teaspoons parlsey flakes

2 teaspoons thyme

2 teaspoons basil flakes

Crushed Chili Pepper Flakes to taste

Salt and Pepper to taste

Add a dash of some red wine if you have it on hand!

 

Directions:

1. Combine all ingredients in a large saucepan and cook on low for as long as you would like.

 

Serve meatballs and sauce over whole wheat pasta or on whole wheat rolls for a meatball sub! **These freeze PERFECTLY to enjoy at a later date when you're not feeling like cooking! :)

 

Cauli-Fredo (aka Alfredo Sauce made w/Cauliflower)

...Thank you to my boyfriend's Aunt Dottie for this FANTASTIC and most importantly, healthy recipe! 

What could be better than having one of your favorite fatty pasta dinners turn into a healthy meal by replacing the cream and butter with CAULIFLOWER!? Who knew, right? Well, I think that you will be surprised by the similar creamy consistency and overall flavor of this delicious dish.

Ingredients: Serves 2 (Double the recipe to serve 4!)

• 1/2 lb cooked whole wheat pasta (Corkscrew-shaped pasta is perfect!)
• 1/2 head cauliflower, core removed and broken into small florets
• 2 tbsp olive oil
• 2 shallots, minced
• 1 clove garlic, minced
• 1/2 cup low fat, low sodium chicken stock
• 1 cup grated parmesan cheese, plus more for garnish
• Salt & Black Pepper to taste (I added some lemon pepper, too!) **Keep in mind that the parmesan cheese is salty so make sure to taste it before you add extra salt. :)

Directions:

1. Steam the cauliflower for 20  minutes until very soft.
2. In a smal sauce pan, heat the olive oil over medium-low heat and cook the shallots until soft and translucent, stirring often, for about 10 minutes.
3. Add the chicken stock and cook on medium heat for 5 minutes.
4. Set aside to cool.
5. In a large blender, combine the cooked cauliflower, the shallot-chicken stock mixture and a few sprigs of parsley (or dried parsley) and puree until silky smooth.
6. Pour the puree into the sauce pan and heat over medium heat until steaming. Add pepper (I used lemon pepper) to taste.
7. Remove from heat, toss in the cooked pasta and add the grated parmesan cheese. Top with fresh parsley!

You can add grilled chicken and broccoli to give it some protein and more veggies!

Enjoy!

 

Healthy Parmesan Chicken Cutlets

Who knew that you could make chicken cutlets without the eggs & oil? Subtracting these two ingredients removes about  half of the calories (and you won't even taste the difference)! Whether you're aiming to please children or adults, this delicious dish will knock the socks off ALL of your guests! :)

Ingredients:

• 1/4 cup parmesan cheese, grated
• 2 tablespoons dried Italian Seasoned breadcrumbs (or Panko Crumbs; add Italian Seasoning)
• 1/8 teaspoon paprika
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/4 teaspoon fresh ground pepper
• 4 boneless skinless chicken breasts (pounded and cut into strips)

Directions:

1. Preheat oven to 400 degrees.
2. In an extra large Ziplock bag, combine cheese, crumbs and all seasonings; shake well.
3. Place chicken breast cutlets into cheese mixture, seal bag, turn to coat all sides.
4. Arrange on a nonstick baking sheet.
5. Bake until chicken is cooked through, 20-25 minutes.

Top with your favorite marinara sauce and  low fat, shredded mozzarella cheese for the last 5 minutes in the oven to turn it into Chicken Parmesan. ...Or serve over salad with a lot of delicious veggies, olive oil and balsamic vinegar. Enjoy!

Idaho Sunrise "Nests"

This makes the perfect all-in-one brunch dish! (And most importantly, you can easily make them for a large group of people!)

Ingrendients:

• 24 oz bag frozen hashbrowns; thawed
• Salt to taste
• Pepper to taste
• 2 tbsp oil
• 1/2 cup cheddar cheese
• Eggs (Amount will vary according to how many nests you make!)
• Frozen spinach; thawed
• Garlic Salt
• Parsley Flakes

Directions: Preheat oven to 425 degrees.

1.  Take a bag of thawed hash browns, mix in salt, black pepper, 2 tbsp oil and about 1/3 cup shredded cheddar cheese.
2. Put ingredients in a well greased muffin tin, and make a well in the center.
3. Bake at 425°F for 15-18 minutes, the edges will appear golden brown.
4. Next, lower the oven to 350°F. Place a few pieces of spinach on top of the potatoes, crack a medium egg into each “nest” and top with cheese, garlic salt and parsley flakes.
5. Bake for about 13-16 minutes.
6. Slide a knife along the edges, and gently pull up with a fork.

VOILA! ...eggs, cheese and hasbrowns all-in-one! What more could you ask for?! Okay, maybe some extra crispy bacon and french toast on the side! ;)

Horseradish Potato Salad

...I made this as a side dish for our Mother's Day BBQ and it was a WINNER! :)

Ingredients:

1/2 cup mayonnaise

1/3 cup sour cream

3 tablespoons bottled white horseradish (not drained)

1 tablespoon white-wine vinegar

1 teaspoon sugar

Salt to taste

Black Pepper to taste

1/3 cup chopped green onions

3 pounds cooked red potatoes; cooled and quartered

Directions:

1. In a large pot, boil potatoes until you can put a knife through the center of them but they are still slightly firm. (You do not want them to be too mushy!) Let them cool to room temperature and then quarter them.

2. Whisk together mayonnaise, sour cream, horseradish, vinegar, sugar, salt, and pepper in a large bowl until smooth. Add green onions and potatoes and stir to coat.

Serve with grilled chicken, baked beans and fresh fruit for the perfect BBQ feast! <3

Enjoy!

Strawberry Bread

This recipe will send your taste buds wild...Strawberries WILD! :)

Ingredients: 
3 cups all-purpose flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Teaspoon Ground Cinnamon--or a tad more! :)
1 Teaspoon Vanilla-- and an extra drop!
2 cups Sugar
4 eggs, beaten
1 cup cooking oil
2 1/2 cups fresh strawberries, sliced

Directions: Preheat oven to 350 degrees
1. Spray loaf pan lightly with cooking spray. Set aside.
2. Combine all ingredients except strawberries and mix together. Gently stir in the berries.
3. Place the batter in prepared loaf pan and bake for 1 hour and 15 minutes or until a knife comes out clean! (The bread is very dense so it may take a little bit longer, depending on your oven.)


 ...This makes the perfect side dish for any breakfast or brunch, especially when strawberries are in season!

XOXO, Enjoy!

Brussels Sprout Salad--don't let the name steer you away!

This makes the PERFECT side dish for any summer meal! ...inspired by one of my favorite restaurants in AZ, Chelsea's Kitchen. <3

Ingredients
For the Dressing:
3/4 cup vegetable oil
1/4 cup extra-virgin olive oil
1 tablespoon honey
2 tablespoons champagne vinegar
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon grated lemon zest
1 teaspoon whole-grain mustard
1/2 small clove garlic, minced
Kosher salt and freshly ground pepper

For the Salad:
1/2 pound Brussels sprouts, leaves only (3 1/2 cups leaves)
1 tablespoon dried blueberries
2 tablespoons dried cranberries
2 tablespoons sliced almonds
5 strips of bacon; crumbled
1/2 ounce manchego cheese, shaved (Or Romano cheese if they do not have Manchego at the store, it can be hard to find!)

Directions

The Dressing:
1. Whisk the vegetable oil, olive oil, honey, vinegar, lemon juice, lemon zest, mustard, garlic, 1/2 teaspoon salt and a pinch of pepper in a medium bowl. Store in a small/medium jar with an air-tight lid and refrigerate for at least one hour before serving. (Dressing is good for up to 1 week.)


The Salad:
Toss the Brussels sprout leaves, dried blueberries and cranberries, almonds, bacon and 1/4 cup dressing in a large bowl. Pile the salad onto a plate. Top with the manchego and season with pepper.

...Enjoy!!

Roasted Tomato and Basil Bisque

AKA: FOOD FOR THE SOUL. (Oh and... Bring. It. On. Nordstrom tomato soup chef!)

Ingredients:
Two 28 oz cans whole tomatoes; drained
1 tablespoon olive oil
1 tablespoon light brown sugar
4 carrots, peeled and chopped
2 shallots; quartered
Salt and freshly cracked pepper...Or just regular pepper if you don't want to get fancy... ;)
3 tablespoons unsalted butter
1/2 teaspoon crushed red pepper
2 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons dry sherry
1 28 oz can crushed tomatoes
5 fresh basil leaves; finely chopped
1-2 cups chicken stock
1/4 cup heavy cream

Directions: Preheat the oven to 400 degrees F
1. In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallots. Toss to coat. Season the vegetables with salt and pepper.
2. Place the vegetables on a silicone or parchment-lined baking sheet and roast until carmelized, about 30-40 minutes.
3. Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and saute for 1 minute.
4. Add the tomato paste and cook for 1-2 minutes. Then add the sherry and cook until the liquid has evaporated and the alcohol has cooked off, 1-2 minutes.
5. Add the crushed tomatoes, roasted vegetables, chopped fresh basil and 1 cup chicken stock. Season with salt and pepper. Cover and let simmer for about 15 minutes.
6. Add the heavy cream using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it.

Serve with a grilled cheese sandwich! (Fancy or simple, whichever your taste buds prefer!)

Ideas:
**Fresh Sourdough bread, Extra Sharp White Cheddar, Sharp Yellow Cheddar & Avocado slices.
**OR Extra Sharp White Cheddar and carmelized onions.

....Don't forget to DIP the sandwich into the soup and BAM, you will be ready to cozy up on the couch to a good movie after this meal! ENJOY. xo

Beau Monde Dip

This makes the PERFECT appetizer for a dinner party or sports game! The delicious blend of spices will send your taste buds to heaven!

...Thanks to my amazing Grandma Roberts for this recipe!

Ingredients:
2- 3oz packages of Cream Cheese, softened
1 Tbsp. water
2 1/2 tsp. Beau Monde Seasoning (In the spice aisle at the grocery store.)
1/4 tsp. Thyme (dried)
1/4 tsp. Marjoram (dried)
1/4 tsp. Savory (dried)
1 tsp. Parsley (dried)

1. With an electric mixer, blend cream cheese, water and Beau Monde spice.
2. Crush herbs in your hand and add to Beau Monde mixture.
3. Refrigerate 2 or 3 hours.
4. Serve with pretzels --my favorite!(or veggies, pita chips, etc.)
***It is a THICK dip!

Enjoy!

Eggplant, Zucchini & Artichoke Bake

...Okay, so bear with me on the measurements because this recipe was an experiment that turned out fantastic, so I had to share!

Ingredients:
1 medium eggplant (1/4 inch round slices)
3 zucchini (long,thin slices)
1 can artichoke hearts(marinated or in water)
28 oz can diced tomatoes (Italian style or regular)
8 oz can tomato sauce
Shredded Mozzarella cheese
Italian Seasonings (Oregano, Parsley, Tyme, etc.)
Olive Oil
Minced garlic
Salt & Pepper to taste (& if you like a kick, a sprinkle of chili powder!)

Directions: Preheat oven to 400 degrees.
1. In a large bowl, combine eggplant slices, zucchini slices, olive oil, minced garlic, parsley & tyme until all pieces are thoroughly coated.
2. Line a large 9x13 inch casserole dish with foil to make clean-up easier! Then make one layer of eggplant, a second layer of zucchini and a third layer of artichoke hearts.
3. Cover the layers with 1/2 of the can of diced tomatoes and 1/2 of the can of tomato sauce. Sprinkle with mozzarella cheese, oregano, sea salt &/or garlic salt, pepper, (chili powder/optional), garlic powder, etc. (Basically any spice that you have in your cupboard that you think would add some pizazz!)
4. Repeat these same steps for the second large layer.
5. Bake at 400 degrees for 35-40 minutes or until the cheese begins to bubble and turn golden brown on top!

....If you are a meat lover, add a layer (or two) of cooked Italian sausage to the dish!

Sprinkle Parmesan cheese on top and serve with pasta (optional--you don't really need it!), salad & WINE, of course! Enjoy! <3