Peanut Butter Lettuce Wraps:
-1/2 cup dry roasted, unsalted peanut, finely ground in food processor
-1.5 pounds of cooked shredded chicken (I picked up a rotisserie chicken and made my life easier)
-half of an 8 oz container of mushrooms, chopped up.
-1 bunch of scallions, chopped
-4 cloves of garlic, finely chopped
-1.5 inch piece of ginger, peeled and finely chopped
-2 T creamy peanut butter
-1/2 up chicken stock
-1/4 cup low sodium soy sauce
-lettuce (I like Boston bibb, but romaine would work too)
Heat a little olive oil in a frying pan on medium heat, add garlic,scallions,and mushrooms and cook for about 8 minutes. Add shredded chicken. Push ingredients to the side of the pan. Add peanut butter to melt. Whisk in chicken stock, soy sauce, and some hot sauce to taste. Mix all together and add peanuts.
To eat, scoop a little into the lettuce leaf, add a little more hot sauce if you like, and there you have a peanut butter lettuce wrap.
Spring Veggie Pasta:
1 yellow squash, 1 zucchini, 1 red pepper, 1/2 Vidalia onion,4 oz of mushrooms, 2 cloves of garlic minced, one can of artichokes (OK, so it’s not all fresh spring veggies). Cut veggies into similarly sized pieces.
Sautee garlic in olive oil an med-low heat for about 5 minutes, turn up heat and add veggies, and salt and pepper, (you will need to add more oil, this will be your sauce). Cook veggies for about 10 minutes.
In the meantime, boil a big pot of water and cook your favorite pasta according to directions. I used a roasted red pepper fettucine. Also, grate some good Parmesan cheese. Maybe a cup?
When pasta is done, add it to the veggies with some chopped up cooked chicken (which I cooked up earlier in the week in my trusty crock pot). Add most of the grated cheese (save some to sprinkle on top), and fresh basil and voila…Spring Veggie Pasta! You will love it!!!
(measurements are guesstimates, as I tend to just throw things in)
-1.5-2 pounds of lean ground beef (I used 7% fat)
-2 T olive oil (to add some fat)
-1/4 cup milk
-1/2 cup breadcrumbs
-1/2 cup diced onions
-1/4 cup tomato sauce
-3/4 of a pack of McCormick meatloaf seasoning
Mix everything, form in loaf, and put in bread pan. Pour the rest of the can of tomato sauce on top and squirt liberally with ketchup, then sprinkle with pepper and bake at 350 for 2 hours. So stinkin delicious!!!!
-5 medium-sized potatoes, peeled and sliced thin.
-1 cup of milk put in mason jar with 6 T of flour, salt, pepper, and 1/2 t of fresh grated nutmeg. Put lid on jar and shake like crazy.
Put potatoes in all casserole dish and pour milk mixture on top (add more milk to just cover potatoes) put some dabs of butter on top and bake for about an hour until golden brown.
Italian Potato Casserole:
First, take 5 carrots for a spin in the food processor, as well as 2 cloves of garlic, and half a red onion.
Brown lean ground turkey in some olive oil with fennel seeds, red pepper flakes, salt and pepper. Remove from pan. Add a little more olive oil, carrot,onion and garlic mixture, cook for about 10 minutes.
Add turkey back in and a jar of your favorite spaghetti sauce. Simmer for a while, then add a couple handfuls of spinach:
As things are cooking, spray a baking dish with some nonstick, and start thinly slicing cooked red potatoes. Place a single layer on bottom:
Then add half of meat sauce (if you’re a vegetarian, just leave the meat out and add more veggies, or cooked bulgur, that would rock).
Next layer, cheese. I used sharp cheddar, mozzarella, and a 3 cheese Italian blend. Use whatever you want, I even thought about adding some goat cheese, but I didn’t.
Next layer, more potato slices:
Next layer, the rest of the sauce,
Finally, top with more cheese.
Bake at 350 for about a half hour. Who needs noodles?
Italian Chicken Stuffed Red Peppers
1 lb. ground chicken
-1 cup leftover cooked brown rice
-1/2 cup chopped red peppers
-1/2 diced onions
-2 cloves minced garlic
-1 teaspoon Italian seasoning
-1/4 cup Italian breadcrumbs
splash of V8 low sodium
salt and pepper
Mix together and stuff into red peppers and put in deep cooking dish. Pour about 2 cups of V8 over top. Cook 1.5 hours at 350. Sprinkle basil and fresh mozzarella on top, bake additional 20-30 minutes and enjoy.
All measurements are approximate. When I cook, I don’t measure I just throw things in. Use your judgement to your taste.
Turkey Chili Rellenos:
Broil 5 chili rellenos for about 10 minutes to char the skins, put them in a bowl and cover til cool enough to handle. Meanwhile, brown 1 lb. lean ground turkey with organic taco seasoning and about 3/4 cup of salsa. Peel the chilis , slice them open and gently take out the seeds. Stuff them with the turkey mixture and cover them in reduced fat Mexican cheese and baked on 350 for about 20 minutes. Top with lettuce, tomatoes, fat-free sour cream, black olives, and hot sauce.
8 diced Roma tomatoes, 2 T finely diced red onion, 1/2 cup shredded basil, 1/4 cup grated parmesan cheese, and 1/2 cup Ken’s Zesty Italian dressing. Serve over garlic toasts.
Italian Rice Salad:
-one cup cooked brown rice
-one cup rinsed cannellini beans
-1 chopped tomato
-2 T chopped basil
-1/4 cup diced fresh mozzarella cheese
-a splash of olive oil and balsamic vinegar
-salt and pepper to taste
Mix everything together and enjoy my Italian Rice Salad. I ate it cold, but it would probably be delicious heated up too. Try it and let me know.