The Beauty Detox Solution advocates eating a "probiotic and enzyme salad" every evening with dinner to promote the growth of good bacteria in your gut, the bacteria you need for proper digestion. This salad is essentially home-made sauerkraut. I don't particularly care for sauerkraut, but I do like pickles. So, I am replacing the sauerkraut with 4 to 5 slices of lacto fermented pickles before dinner every night. (I make pickle chips, not pickle spears). Important: most grocery store pickles do not have the healthy bacteria in them any more, so you have to make your own.
I am not an expert pickle maker, but I will share with y'all one of the recipes I follow for the pickles. These do take time to make, but I think they are so worth it.
Here is a link to the recipe I follow .
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Sunday, June 9, 2013
Butternut Squash and Chick Pea Stew
This dish has great Indian warm flavors with cinnamon, coriander, and cumin. This recipe takes longer to make than I usually cook, but it is not "active" cooking time, and I usually use the time it is cooking to do something else.
Serves 4
Ingredients:
1 bag pre-cut butternut squash (4 cups)
1 can chick peas, drained and rinsed
1 can tomatoes
32 ounces chicken or vegetable broth (Organic if you can)
1/2 onion chopped
2 cloves garlic chopped
1 teaspoon ground cinnamon (no need to measure precisely)
1/2 teaspoon coriander seeds, crushed (if you don't have them, add an extra 1/4 cup chopped cilantro into the cooking soup)
1 teaspoon ground cumin (no need to measure precisely)
red pepper flakes (to taste)
1/4 cup raisins (golden raisins if you have them)
Chopped cilantro (for garnish)
In a soup pot, add a little oil and the onion and cook over medium heat until golden, about 5 minutes. Add the tomatoes, garlic, and spices, and cook until the tomatoes start to cook down, about 5 minutes. Be careful not to let the garlic burn. Add the squash, chick peas, raisins, and chicken broth and bring to a simmer. Cover, and let simmer for 20 minutes, or until the squash is fork tender.
Serve in a bowl and top with some chopped cilantro. Hearty and delicious!
Serves 4
Ingredients:
1 bag pre-cut butternut squash (4 cups)
1 can chick peas, drained and rinsed
1 can tomatoes
32 ounces chicken or vegetable broth (Organic if you can)
1/2 onion chopped
2 cloves garlic chopped
1 teaspoon ground cinnamon (no need to measure precisely)
1/2 teaspoon coriander seeds, crushed (if you don't have them, add an extra 1/4 cup chopped cilantro into the cooking soup)
1 teaspoon ground cumin (no need to measure precisely)
red pepper flakes (to taste)
1/4 cup raisins (golden raisins if you have them)
Chopped cilantro (for garnish)
In a soup pot, add a little oil and the onion and cook over medium heat until golden, about 5 minutes. Add the tomatoes, garlic, and spices, and cook until the tomatoes start to cook down, about 5 minutes. Be careful not to let the garlic burn. Add the squash, chick peas, raisins, and chicken broth and bring to a simmer. Cover, and let simmer for 20 minutes, or until the squash is fork tender.
Serve in a bowl and top with some chopped cilantro. Hearty and delicious!
Fried Rice
Okay, going gluten free, I really start to crave some grains. Thank goodness rice is gluten free! It is also the cheapest grain you can buy.
Serves 2 to 3
Ingredients:
1/2 bag cooked brown rice (cooked according to package directions)
2 cups frozen peas and carrots (no need to measure closely)
3 eggs
1 cup onion, diced (no need to measure closely)
1 to 2 cloves garlic, diced finely
Soy sauce
Cooking oil
1/4 cup cilantro chopped
Heat a little cooking oil in a pan over medium high heat. Add the onion and cook until translucent. Add the rice and cook until it starts to get a little crunchy. Add the peas and carrots and garlic and cover. Cook about 5 minutes or until the vegetables thaw.
In a separate pan, scramble the eggs and cook over medium low heat. Add to the fried rice mixture and toss to combine.
Top with a little soy sauce, chili garlic paste (if you have it), and chopped cilantro.
Serves 2 to 3
Ingredients:
1/2 bag cooked brown rice (cooked according to package directions)
2 cups frozen peas and carrots (no need to measure closely)
3 eggs
1 cup onion, diced (no need to measure closely)
1 to 2 cloves garlic, diced finely
Soy sauce
Cooking oil
1/4 cup cilantro chopped
Heat a little cooking oil in a pan over medium high heat. Add the onion and cook until translucent. Add the rice and cook until it starts to get a little crunchy. Add the peas and carrots and garlic and cover. Cook about 5 minutes or until the vegetables thaw.
In a separate pan, scramble the eggs and cook over medium low heat. Add to the fried rice mixture and toss to combine.
Top with a little soy sauce, chili garlic paste (if you have it), and chopped cilantro.
Sweet Potato and Zucchini Street Taco with Beans
Mexican food is one of my loves, but it is hard to think of Mexican food that is vegetarian, dairy-free, and gluten-free. I love street tacos and had some vegetarian ones a few months ago. This is my version.
Serves 2
Ingredients:
1 to 2 zucchini or calabassa squash, cut into bite size pieces
1 small to medium sweet potato, cut into bite size pieces
Chili powder, to taste
Ground cumin, to taste
Garlic salt, to taste
Olive oil
Black or pinto beans
2 tomatoes
1/2 an avocado
1/2 cup fresh cilantro
Corn tortillas (gluten free)
Combine the sweet potatoes in a bowl with a little bit of olive oil and add the chili powder, ground cumin, and garlic salt. Toss to coat the sweet potatoes in the spices. Heat a little oil in a pan, and add the sweet potatoes, cooking over medium to medium high heat, stirring occasionally. While these are cooking, add the zucchini to the bowl with a little oil and toss with additional spices. After the sweet potatoes have cooked about 5 minutes, add the zucchini. Cook an additional 5 minutes or until all of the vegetables are tender.
If you want refried beans with dinner, drain your can of beans and rinse them. Add to an additional pan with a little oil, garlic salt and chili powder, and cook over medium heat. Mash with a fork or potato masher while they cook for about 5 minutes.
While cooking, dice the tomatoes, avocado, and cilantro as a side "salad".
Serve in gently warmed corn tortillas.
Serves 2
Ingredients:
1 to 2 zucchini or calabassa squash, cut into bite size pieces
1 small to medium sweet potato, cut into bite size pieces
Chili powder, to taste
Ground cumin, to taste
Garlic salt, to taste
Olive oil
Black or pinto beans
2 tomatoes
1/2 an avocado
1/2 cup fresh cilantro
Corn tortillas (gluten free)
Combine the sweet potatoes in a bowl with a little bit of olive oil and add the chili powder, ground cumin, and garlic salt. Toss to coat the sweet potatoes in the spices. Heat a little oil in a pan, and add the sweet potatoes, cooking over medium to medium high heat, stirring occasionally. While these are cooking, add the zucchini to the bowl with a little oil and toss with additional spices. After the sweet potatoes have cooked about 5 minutes, add the zucchini. Cook an additional 5 minutes or until all of the vegetables are tender.
If you want refried beans with dinner, drain your can of beans and rinse them. Add to an additional pan with a little oil, garlic salt and chili powder, and cook over medium heat. Mash with a fork or potato masher while they cook for about 5 minutes.
While cooking, dice the tomatoes, avocado, and cilantro as a side "salad".
Serve in gently warmed corn tortillas.
Saturday, June 8, 2013
Mediteranean Chopped Salad
This is a great salad that doesn't feel like a salad to me. It's a take on panzanella (a bread salad) without the bread or mozzarella.
Serves 1
2 tomatoes, chopped
1/4 small red onion, finely diced
1/2 clove of garlic, finely diced
1/4 bell pepper chopped
1/3 cucumber, chopped
Optional: olives, chopped
1 Tablespoon olive oil
1 Tablespoon Balsamic vinegar
1/4 cup of parsley chopped
Combine all ingredients in a bowl and toss to combine. Enjoy!
Serves 1
2 tomatoes, chopped
1/4 small red onion, finely diced
1/2 clove of garlic, finely diced
1/4 bell pepper chopped
1/3 cucumber, chopped
Optional: olives, chopped
1 Tablespoon olive oil
1 Tablespoon Balsamic vinegar
1/4 cup of parsley chopped
Combine all ingredients in a bowl and toss to combine. Enjoy!
Lebanese Salad
This is my favorite salad with my favorite salad dressing.
Ingredients:
Romaine lettuce
Red onion
Tomato
Cucumber
Dressing Ingredients: (per person)
1 Tablespoon extra virgin olive oil
1 Tablespoon lemon juice
Garlic salt (to taste) or 1/2 clove garlic per person
Pepper
Combine all ingredients in a large bowl and enjoy!
Ingredients:
Romaine lettuce
Red onion
Tomato
Cucumber
Dressing Ingredients: (per person)
1 Tablespoon extra virgin olive oil
1 Tablespoon lemon juice
Garlic salt (to taste) or 1/2 clove garlic per person
Pepper
Combine all ingredients in a large bowl and enjoy!
Chicken Calbaza Stew
This is one of my favorite slow cooker recipes for a busy day. It smells great when you come home too!
Ingredients:
4 calabaza squash, sliced into bite size pieces
2 cans Rotel
1/2 onion, diced
8 ounces chicken, cut in bite size pieces
1 T garlic salt (according to taste)
1 T ground cumin (according to taste)
Tortilla chips (optional)
Serves 4
Place the first six ingredients in your slow cooker. Stir to combine. Cook on low for 8 hours or on high for 4 hours. *If you don't want to use a slow cooker, just combine the onion, squash, chicken and spices in a pan and cook until the chicken is done. Add the Rotel and just let it simmer for 15 minutes.
For serving, top with chips if you like.
Ingredients:
4 calabaza squash, sliced into bite size pieces
2 cans Rotel
1/2 onion, diced
8 ounces chicken, cut in bite size pieces
1 T garlic salt (according to taste)
1 T ground cumin (according to taste)
Tortilla chips (optional)
Serves 4
Place the first six ingredients in your slow cooker. Stir to combine. Cook on low for 8 hours or on high for 4 hours. *If you don't want to use a slow cooker, just combine the onion, squash, chicken and spices in a pan and cook until the chicken is done. Add the Rotel and just let it simmer for 15 minutes.
For serving, top with chips if you like.
Tuesday, May 28, 2013
Salmon Cakes with Brussel Sprouts and Spring Vegetables
One of my health goals is to eat more omega 3 fats...and thus to eat more salmon. But, salmon can be expensive, especially the good stuff. This is a very tasty recipe for canned salmon, which is very economical.
Serves 3
Ingredients:
1 can of salmon
2 Tablespoons of mayonnaise
1 Tablespoon of mustard
4 green onions, chopped
1 clove of garlic, chopped
Squeeze of lemon juice
1/4 cup Italian Bread Crumbs (or crushed crackers, etc).
Crushed red pepper flakes (to taste)
Bag of frozen buttered brussel sprouts(steam in bag)
Bag of frozen spring vegetables (steam in bag)
Take the salmon out of the can and remove the bones and skin. Place into a bowl. Add the green onion, garlic, bread crumbs, and squeeze of lemon juice. Toss to combine. Add 1 Tablespoon each of mayonnaise and mustard and combine. We are using this combination as a binder for the salmon. Add more if necessary to hold the ingredients together. Form the salmon into patties a little smaller than the palm of your hand. I usually get 6 to 8 salmon patties.
Heat some oil in a pan over medium high heat. Add the salmon patties to the pan. Be careful not to overload the pan because you need room to flip the patties. After about 4 minutes, check to see if the patties have browned. If so, flip and cook until the other side is browned.
While the patties are cooking, heat the frozen vegetables according to directions.
For a great sauce to top your patties, combine 1 Tablespoon mayonnaise with 1 Tablespoon mustard and a squeeze of lemon juice.
Serves 3
Ingredients:
1 can of salmon
2 Tablespoons of mayonnaise
1 Tablespoon of mustard
4 green onions, chopped
1 clove of garlic, chopped
Squeeze of lemon juice
1/4 cup Italian Bread Crumbs (or crushed crackers, etc).
Crushed red pepper flakes (to taste)
Bag of frozen buttered brussel sprouts(steam in bag)
Bag of frozen spring vegetables (steam in bag)
Take the salmon out of the can and remove the bones and skin. Place into a bowl. Add the green onion, garlic, bread crumbs, and squeeze of lemon juice. Toss to combine. Add 1 Tablespoon each of mayonnaise and mustard and combine. We are using this combination as a binder for the salmon. Add more if necessary to hold the ingredients together. Form the salmon into patties a little smaller than the palm of your hand. I usually get 6 to 8 salmon patties.
Heat some oil in a pan over medium high heat. Add the salmon patties to the pan. Be careful not to overload the pan because you need room to flip the patties. After about 4 minutes, check to see if the patties have browned. If so, flip and cook until the other side is browned.
While the patties are cooking, heat the frozen vegetables according to directions.
For a great sauce to top your patties, combine 1 Tablespoon mayonnaise with 1 Tablespoon mustard and a squeeze of lemon juice.
Saturday, May 18, 2013
Sopa de Lima and Quesedillas
Sopa de Lima is kind of like tortilla soup. I had it in Mexico and fell in love with it. This is a somewhat modified version, but it is very easy to make and healthy.
Ingredients:
5 long green chiles (You can use any kind of pepper you want depending on how spicy you like to eat: poblano, Anaheim, jalapeno, or even bell peppers. This version is pretty spicy. If you don't like spicy, use only 1 or 2 poblano peppers or bell peppers.)
1/2 large onion
1 can diced tomatoes
1 can black beans (drained and rinsed)
36 ounces of chicken broth
lime juice (3 or 4 limes or about 1/3 cup of juice)
2 cloves of garlic chopped (only 1 clove if you aren't crazy about garlic)
Ground cumin (about 1 teaspoon)
Cilantro
Tortillas
Shredded Mexican blend cheese
Garlic salt
Chili powder
Dice the onion and chiles. Heat a soup pot over medium heat, add a little oil, and saute the onion and chiles until cooked. Add the tomatoes, black beans, and ground cumin. Stir to combine. Then add the chicken broth. Bring to a boil and let cook for 5 to 10 minutes. Remove from heat and add the garlic and lime juice. Let sit about 5 minutes (this will cook but not burn the garlic). Top soup with chopped cilantro.
While the soup is sitting, fill some tortillas with cheese. Add some garlic salt and chile powder to taste. Fold over and warm in a pan until the cheese melts.
Serves 4
Ingredients:
5 long green chiles (You can use any kind of pepper you want depending on how spicy you like to eat: poblano, Anaheim, jalapeno, or even bell peppers. This version is pretty spicy. If you don't like spicy, use only 1 or 2 poblano peppers or bell peppers.)
1/2 large onion
1 can diced tomatoes
1 can black beans (drained and rinsed)
36 ounces of chicken broth
lime juice (3 or 4 limes or about 1/3 cup of juice)
2 cloves of garlic chopped (only 1 clove if you aren't crazy about garlic)
Ground cumin (about 1 teaspoon)
Cilantro
Tortillas
Shredded Mexican blend cheese
Garlic salt
Chili powder
Dice the onion and chiles. Heat a soup pot over medium heat, add a little oil, and saute the onion and chiles until cooked. Add the tomatoes, black beans, and ground cumin. Stir to combine. Then add the chicken broth. Bring to a boil and let cook for 5 to 10 minutes. Remove from heat and add the garlic and lime juice. Let sit about 5 minutes (this will cook but not burn the garlic). Top soup with chopped cilantro.
While the soup is sitting, fill some tortillas with cheese. Add some garlic salt and chile powder to taste. Fold over and warm in a pan until the cheese melts.
Serves 4
Pasta with Brocoli and Pesto
This is a great really simple but healthy meal for when you are strapped for time. If you need some protein, add some canned chicken, tuna, salmon, or rotisserie chicken, or even a can of cannelini beans.
Ingredients:
1 box of pasta (I use the Smart Taste brand for extra fiber and calcium)
1 large head of broccoli, cut into florets
1/2 jar of pesto sauce
Red pepper flakes
Bring salted water to a boil and add pasta. Cook according to package directions, but in the last 2 minutes add the broccoli. Cook until the pasta is done and the broccoli has just turned bright green. Drain. Combine with pesto sauce and add red pepper flakes to taste. This recipe will make enough for great leftovers.
Ingredients:
1 box of pasta (I use the Smart Taste brand for extra fiber and calcium)
1 large head of broccoli, cut into florets
1/2 jar of pesto sauce
Red pepper flakes
Bring salted water to a boil and add pasta. Cook according to package directions, but in the last 2 minutes add the broccoli. Cook until the pasta is done and the broccoli has just turned bright green. Drain. Combine with pesto sauce and add red pepper flakes to taste. This recipe will make enough for great leftovers.
Green Smoothie Recipe
In the world of extreme health, juicing is becoming really popular. My problem is that juicing is expensive. In addition to buying a juicer (which is several hundred dollars), the amount of fruit and vegetables you have to put in to get one glass of juice is expensive. Also, juices have no fiber. For that reason, I have settled on green smoothies as a more budget friendly and filling substitute. Now, I know you're thinking this sounds really gross, but just try it. Even my husband really likes these. I always feel great starting my morning with a cup of vegetables and a cup to two cups of fruit.
Some people recommend not making these with fruit juice, but these are usually people with really expensive blenders. I make these with my cheap one-portion-size blender I bought at Wal-Mart in college. If you want to omit the juice, you can use water, but it won't taste as sweet.
Ingredients:
1 to 2 hand-fulls of baby spinach (According to taste. Start with one hand full and then add more gradually. After a couple months, I shove as much spinach into there as my blender will hold.)
6 ounces of orange juice
1/2 to 1 banana (according to taste)
Optional: a teaspoon of honey, 1/2 cup of your favorite frozen fruit, 1/2 cup of yogurt
Usually, I use one whole banana if I am not adding other fruit and only 1/2 a banana if I am adding other fruit.
Combine the orange juice and spinach in a blender and blend until the smooth. Add banana and any optional ingredients (yogurt, other fruit, honey) and blend again until smooth. Drink up!
Some people recommend not making these with fruit juice, but these are usually people with really expensive blenders. I make these with my cheap one-portion-size blender I bought at Wal-Mart in college. If you want to omit the juice, you can use water, but it won't taste as sweet.
Ingredients:
1 to 2 hand-fulls of baby spinach (According to taste. Start with one hand full and then add more gradually. After a couple months, I shove as much spinach into there as my blender will hold.)
6 ounces of orange juice
1/2 to 1 banana (according to taste)
Optional: a teaspoon of honey, 1/2 cup of your favorite frozen fruit, 1/2 cup of yogurt
Usually, I use one whole banana if I am not adding other fruit and only 1/2 a banana if I am adding other fruit.
Combine the orange juice and spinach in a blender and blend until the smooth. Add banana and any optional ingredients (yogurt, other fruit, honey) and blend again until smooth. Drink up!
Saturday, November 24, 2012
Thanksgiving Leftovers: Turkey Chili
I love Thanksgiving leftovers. We ate them all day yesterday. But, I needed to add something besides leftovers today. I had turkey leftover, so I decided to make turkey chili.
Ingredients:
Leftover turkey meat, diced
1 can diced tomatoes
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1/2 onion, diced
1 jalapeno, diced
Garlic salt, to taste
Ground cumin, to taste
Chili powder, to taste
Shredded cheese for topping (optional)
Combine all the ingredients except the cheese in a crock pot and cook on high for four hours. Serve with cheese on top.
Ingredients:
Leftover turkey meat, diced
1 can diced tomatoes
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1/2 onion, diced
1 jalapeno, diced
Garlic salt, to taste
Ground cumin, to taste
Chili powder, to taste
Shredded cheese for topping (optional)
Combine all the ingredients except the cheese in a crock pot and cook on high for four hours. Serve with cheese on top.
Tuesday, November 20, 2012
Moroccan Spiced Lentils and Couscous
This is a great meal for when I want to feel kind of exotic and want a healthy, vegetarian, cheap meal. Lentils are a great bean to make when you don't have as much time since they don't have to be soaked before you cook with them. The secret is to toast the lentils in the oil before you add liquid and bring them to a boil. This keeps the lentils from getting too mushy.
Ingredients:
1 cup of dry lentils, rinsed
1/2 onion, diced
2 1/2 cups cooking liquid (could be vegetable or chicken broth or water)
1 teaspoon ground cumin
1 teaspoon ground coriander (if you don't have coriander, just add extra ground cumin)
1/2 teaspoon ground cinnamon
1 teaspoon crushed red pepper flakes (optional if you like things spicy)
1 box of couscous
Serves 4
Prepare couscous according to package directions.
Add some oil to a pot over medium high heat. Add the onion and spices and cook until the onion starts to soften. Add the lentils and cook, stirring often, until the lentils start to toast and smell fragrant, about 4 minutes. Don't walk away from the stove while you do this. They burn easily and stick to the bottom of the pan. Add your cooking liquid and bring to a boil. Reduce to a simmer over medium heat and cook until all of the liquid is absorbed, about 30 minutes. Serve over couscous.
Ingredients:
1 cup of dry lentils, rinsed
1/2 onion, diced
2 1/2 cups cooking liquid (could be vegetable or chicken broth or water)
1 teaspoon ground cumin
1 teaspoon ground coriander (if you don't have coriander, just add extra ground cumin)
1/2 teaspoon ground cinnamon
1 teaspoon crushed red pepper flakes (optional if you like things spicy)
1 box of couscous
Serves 4
Prepare couscous according to package directions.
Add some oil to a pot over medium high heat. Add the onion and spices and cook until the onion starts to soften. Add the lentils and cook, stirring often, until the lentils start to toast and smell fragrant, about 4 minutes. Don't walk away from the stove while you do this. They burn easily and stick to the bottom of the pan. Add your cooking liquid and bring to a boil. Reduce to a simmer over medium heat and cook until all of the liquid is absorbed, about 30 minutes. Serve over couscous.
Pasta with Tomatoes and Pesto Sauce
I make this for dinner when I am at a loss for what to make. It's rare that I don't have pasta in the pantry and tomatoes in the fridge that I need to use. If I don't have pesto, sometimes I make a lemon butter sauce by melting some butter and adding some lemon juice to go with it. If you want to make it healthier, you could also add some frozen spinach when you cook the tomatoes.
Ingredients:
1 pound of pasta
2 to 4 tomatoes, diced
1 jar of pesto sauce
1 teaspoon crushed red pepper flakes
Salt and pepper
Serves 4
Set a pot of water on high heat to boil. Add your pasta and cook according to package directions.
In a pan, add some olive oil, the diced tomatoes, salt, and crushed red pepper flakes and cook until the tomatoes release their aroma and get soft.
Top pasta with tomatoes and some jarred pesto sauce. It doesn't get any easier!
Ingredients:
1 pound of pasta
2 to 4 tomatoes, diced
1 jar of pesto sauce
1 teaspoon crushed red pepper flakes
Salt and pepper
Serves 4
Set a pot of water on high heat to boil. Add your pasta and cook according to package directions.
In a pan, add some olive oil, the diced tomatoes, salt, and crushed red pepper flakes and cook until the tomatoes release their aroma and get soft.
Top pasta with tomatoes and some jarred pesto sauce. It doesn't get any easier!
Pumpkin Oatmeal
I was craving something with pumpkin this time of year, but didn't feel like making pumpkin bread. I decided to make pumpkin oatmeal for breakfast instead. This recipe gives you tons of fiber and more than a full day's value of Vitamin A before you even make it to work!
Ingredients:
1/2 cup of oats
1/3 cup of canned pumpkin (not pumpkin pie filling)
Ground Cinnamon to taste
2 Teaspoons Brown Sugar
Serves 1
Cook oats according to package directions. When the oatmeal is almost done, add in the canned pumpkin, the ground cinnamon and brown sugar and cook until fragrant and the oatmeal is done. Delicious.
Ingredients:
1/2 cup of oats
1/3 cup of canned pumpkin (not pumpkin pie filling)
Ground Cinnamon to taste
2 Teaspoons Brown Sugar
Serves 1
Cook oats according to package directions. When the oatmeal is almost done, add in the canned pumpkin, the ground cinnamon and brown sugar and cook until fragrant and the oatmeal is done. Delicious.
Sunday, November 18, 2012
Thanksgiving Recipes Galore!
Nothing makes me happier than making Thanksgiving for my family. I have been doing it since I was 21 years old! I was able to put together this menu for everyone and stay within my weekly budget.
I am going to put all my Thanksgiving recipes in one post to make it easier. Pictures will come after Thanksgiving. All of these recipes serve 7, plus leftovers. I have people bringing dressing, appetizers, and dessert.
Lemon Pepper Turkey Breast
We make a turkey breast instead of a whole turkey because that is all that we eat anyway. Adding the lemon slices under the skin helps keep the turkey moist and adds a great lemon flavor. I am making mine with a Rotisserie, but you can bake it according to the package directions if you don't have a Rotisserie. Using a Rotisserie gives me extra oven room for everything else I make.
Ingredients:
8 pounds of turkey breast
3 lemons, sliced thin
1/2 stick butter
1 tablespoon lemon pepper
1 tablespoon garlic salt
After you remove the gravy packet and rinse off and dry your turkey breast, start separating the skin at the neck from the breast by working your fingers between the skin and the flesh. Separate the skin going as far back down the breast as you can.
Mix together your butter, lemon pepper, and garlic salt by mashing it together with a fork. Put about 1/3 of the mixture in between the skin and the flesh of the turkey. Then shove the sliced lemons in between the skin and the breast. If you are baking your turkey, I also stuff lemons inside the cavity...but since I am using a Rotisserie, they would fall out. Use the rest of the butter mixture to coat the outside of the bird.
Then, place the turkey onto your Rotisserie. Start checking your turkey at 1 1/2 hours. Keep cooking until the breast reaches 170 degrees. This should take between 1 1/2 and 2 hours. Be sure to let your turkey rest before you slice it.
Citrus Cranberry Sauce
This is a great make-ahead recipe. I like my sauce to be more tart than sweet, so I use less sugar than the bag of cranberries recommends.
Ingredients:
1 bag of cranberries
1 cup of water
1/2 cup of sugar
1 cap full of vanilla
3 slices of lemon peel
Dissolve the sugar and vanilla in the water over medium heat. Add the cranberries and slices of lemon peel. Bring to a simmer and cook until the cranberries start to pop open. Remove the lemon peels and place in the refrigerator to chill.
Roasted Red Cabbage, Cauliflower, and Butternut Squash
This is my super healthy dish for Thanksgiving. I use mustard to mellow out the bitterness of the cauliflower and red cabbage.
Ingredients:
1/2 head red cabbage, sliced
1 head of cauliflower, chopped into florets
8 cups of butternut squash, diced into small pieces (I buy the pre-cut kind because butternut squash is SUPER hard to cut up and peel)
Canola oil
Garlic salt, ground cumin, and brown mustard to taste
Peel of 1 lemon
Preheat your oven to 450 degrees. (I like these to cook fast!)
Toss your vegetables in canola oil, spices, and a healthy squirt of brown mustard. Spread evenly on a couple of cookie sheets along with the lemon peel and roast for 20 minutes, stirring half way in between. When you serve, remove the lemon peel (it only serves to add a slight citrus flavor to mellow out the bitterness).
Turkey Gravy
For goodness sake, throw away the gravy packet that comes in the turkey! It is so easy to make your own and it has so much more flavor. Plus, it gives you something to do while you are waiting for your turkey to rest before you cut it.
Ingredients:
Pan drippings from your roasted turkey
2 tablespoons flour
1 can chicken broth
Pour the pan drippings from your turkey into a large pan over medium high heat. Add the flour and whisk vigorously until the flour is absorbed and cooked. Add the can of chicken broth and bring to a boil. Cook, while whisking, until the liquid reaches the desired thickness, about 10 minutes.
Tater Tot Casserole
This was my husband's recipe for our very first Thanksgiving together and it has replaced the need for mashed potatoes in our house! It is the farthest thing from healthy, but it is sinfully amazing.
Ingredients:
2 small bags of extra crispy tater tots
6 slices of bacon
1 pint sour cream
3 cups shredded cheddar cheese
Canola oil
Fry tater tots according to package directions. Slice and cook the bacon in a separate pan. Layer the tater tots, bacon, sour cream, and cheese in a casserole dish. Top with remaining sour cream and cheese. Place in the oven and bake until the cheese melts.
Ginger Carrots
Ingredients:
1 pound of carrots, peeled and sliced on a bias
1/2 stick of butter
2 cups of Ginger Ale
Heat the butter in a pan over medium heat. Add the carrots and some salt and cook for a few minutes. Add the Ginger Ale and bring to a boil. Cover and cook until the carrots are almost fork tender, about 5 minutes. Remove the lid and cook until the Ginger Ale reduces to a nice sauce.
I am going to put all my Thanksgiving recipes in one post to make it easier. Pictures will come after Thanksgiving. All of these recipes serve 7, plus leftovers. I have people bringing dressing, appetizers, and dessert.
Lemon Pepper Turkey Breast
We make a turkey breast instead of a whole turkey because that is all that we eat anyway. Adding the lemon slices under the skin helps keep the turkey moist and adds a great lemon flavor. I am making mine with a Rotisserie, but you can bake it according to the package directions if you don't have a Rotisserie. Using a Rotisserie gives me extra oven room for everything else I make.
Ingredients:
8 pounds of turkey breast
3 lemons, sliced thin
1/2 stick butter
1 tablespoon lemon pepper
1 tablespoon garlic salt
After you remove the gravy packet and rinse off and dry your turkey breast, start separating the skin at the neck from the breast by working your fingers between the skin and the flesh. Separate the skin going as far back down the breast as you can.
Mix together your butter, lemon pepper, and garlic salt by mashing it together with a fork. Put about 1/3 of the mixture in between the skin and the flesh of the turkey. Then shove the sliced lemons in between the skin and the breast. If you are baking your turkey, I also stuff lemons inside the cavity...but since I am using a Rotisserie, they would fall out. Use the rest of the butter mixture to coat the outside of the bird.
Then, place the turkey onto your Rotisserie. Start checking your turkey at 1 1/2 hours. Keep cooking until the breast reaches 170 degrees. This should take between 1 1/2 and 2 hours. Be sure to let your turkey rest before you slice it.
Citrus Cranberry Sauce
This is a great make-ahead recipe. I like my sauce to be more tart than sweet, so I use less sugar than the bag of cranberries recommends.
Ingredients:
1 bag of cranberries
1 cup of water
1/2 cup of sugar
1 cap full of vanilla
3 slices of lemon peel
Dissolve the sugar and vanilla in the water over medium heat. Add the cranberries and slices of lemon peel. Bring to a simmer and cook until the cranberries start to pop open. Remove the lemon peels and place in the refrigerator to chill.
Roasted Red Cabbage, Cauliflower, and Butternut Squash
This is my super healthy dish for Thanksgiving. I use mustard to mellow out the bitterness of the cauliflower and red cabbage.
Ingredients:
1/2 head red cabbage, sliced
1 head of cauliflower, chopped into florets
8 cups of butternut squash, diced into small pieces (I buy the pre-cut kind because butternut squash is SUPER hard to cut up and peel)
Canola oil
Garlic salt, ground cumin, and brown mustard to taste
Peel of 1 lemon
Preheat your oven to 450 degrees. (I like these to cook fast!)
Toss your vegetables in canola oil, spices, and a healthy squirt of brown mustard. Spread evenly on a couple of cookie sheets along with the lemon peel and roast for 20 minutes, stirring half way in between. When you serve, remove the lemon peel (it only serves to add a slight citrus flavor to mellow out the bitterness).
Turkey Gravy
For goodness sake, throw away the gravy packet that comes in the turkey! It is so easy to make your own and it has so much more flavor. Plus, it gives you something to do while you are waiting for your turkey to rest before you cut it.
Ingredients:
Pan drippings from your roasted turkey
2 tablespoons flour
1 can chicken broth
Pour the pan drippings from your turkey into a large pan over medium high heat. Add the flour and whisk vigorously until the flour is absorbed and cooked. Add the can of chicken broth and bring to a boil. Cook, while whisking, until the liquid reaches the desired thickness, about 10 minutes.
Tater Tot Casserole
This was my husband's recipe for our very first Thanksgiving together and it has replaced the need for mashed potatoes in our house! It is the farthest thing from healthy, but it is sinfully amazing.
Ingredients:
2 small bags of extra crispy tater tots
6 slices of bacon
1 pint sour cream
3 cups shredded cheddar cheese
Canola oil
Fry tater tots according to package directions. Slice and cook the bacon in a separate pan. Layer the tater tots, bacon, sour cream, and cheese in a casserole dish. Top with remaining sour cream and cheese. Place in the oven and bake until the cheese melts.
Ginger Carrots
Ingredients:
1 pound of carrots, peeled and sliced on a bias
1/2 stick of butter
2 cups of Ginger Ale
Heat the butter in a pan over medium heat. Add the carrots and some salt and cook for a few minutes. Add the Ginger Ale and bring to a boil. Cover and cook until the carrots are almost fork tender, about 5 minutes. Remove the lid and cook until the Ginger Ale reduces to a nice sauce.
Saturday, November 17, 2012
Chicken Calabaza Stew
This is one of my favorite slow cooker recipes for a busy day. It smells great when you come home too!
Ingredients:
4 calabaza squash, sliced into bite size pieces
2 cans Rotel
1/2 onion, diced
8 ounces chicken, cut in bite size pieces
1 T garlic salt (according to taste)
1 T ground cumin (according to taste)
1 cup shredded Mexican cheese
Tortilla chips
Serves 4
Place the first six ingredients in your slow cooker. Stir to combine. Cook on low for 8 hours or on high for 4 hours. *If you don't want to use a slow cooker, just combine the onion, squash, chicken and spices in a pan and cook until the chicken is done. Add the Rotel and just let it simmer for 15 minutes.
For serving, sprinkle some cheese on top and eat with chips. I actually use the tortilla chips instead of a spoon!
Ingredients:
4 calabaza squash, sliced into bite size pieces
2 cans Rotel
1/2 onion, diced
8 ounces chicken, cut in bite size pieces
1 T garlic salt (according to taste)
1 T ground cumin (according to taste)
1 cup shredded Mexican cheese
Tortilla chips
Serves 4
Place the first six ingredients in your slow cooker. Stir to combine. Cook on low for 8 hours or on high for 4 hours. *If you don't want to use a slow cooker, just combine the onion, squash, chicken and spices in a pan and cook until the chicken is done. Add the Rotel and just let it simmer for 15 minutes.
For serving, sprinkle some cheese on top and eat with chips. I actually use the tortilla chips instead of a spoon!
Wednesday, November 14, 2012
Deconstructed Stuffed Peppers
This was actually my husband's idea to do with our left over mini peppers from last week. He wanted regular stuffed peppers, but I just cut up the peppers and tossed them with the "filling" mixture and baked. All of the traditional flavors are there, but I got to use what I had!
Ingredients:
1/2 package Italian sausage
1 can diced tomatoes
2 cups cooked rice
1/2 carton mushrooms, chopped
2 cloves garlic, chopped
1/2 onion, chopped
2 cups mozzarella cheese
1 1/2 cups frozen spinach
2 cups baby bell peppers sliced
Serves 4
Preheat the oven to 375 degrees.
Saute the onions, bell peppers and mushrooms in a pan over medium high heat until the onions soften. Remove the Italian sausage from its casings and brown in the pan. Add the frozen spinach and garlic and cook until the spinach is heated through.
Pour mixture into a baking pan and add rice and canned tomatoes. Mix all the ingredients well. Top with cheese and place in the oven for 10 minutes until the cheese melts and is browned.
Ingredients:
1/2 package Italian sausage
1 can diced tomatoes
2 cups cooked rice
1/2 carton mushrooms, chopped
2 cloves garlic, chopped
1/2 onion, chopped
2 cups mozzarella cheese
1 1/2 cups frozen spinach
2 cups baby bell peppers sliced
Serves 4
Preheat the oven to 375 degrees.
Saute the onions, bell peppers and mushrooms in a pan over medium high heat until the onions soften. Remove the Italian sausage from its casings and brown in the pan. Add the frozen spinach and garlic and cook until the spinach is heated through.
Pour mixture into a baking pan and add rice and canned tomatoes. Mix all the ingredients well. Top with cheese and place in the oven for 10 minutes until the cheese melts and is browned.
Tuesday, November 13, 2012
Stir Fry With Chicken, Ginger, and Bok Choy
The key to making this recipe have a great flavor is to infuse the stir fry oil with a flavor of ginger. Dice the ginger and put it in the oil in your stir fry pan while you prepare your other vegetables and the chicken. When you warm your pan, the ginger will further flavor the oil.
Ingredients:
8 ounces chicken breast, cut in bite size pieces
1/3 onion, diced
1 inch piece of ginger, peeled and diced
5 carrots, sliced
1 small head of bok choy, green parts sliced
1 clove of garlic, chopped
Garlic salt
Dried Asian seasoning
Canola oil
Soy sauce
Brown rice, cooked
Serves 4
Coat your stir fry pan with oil and add the ginger. Let the ginger infuse in the oil while you chop your other vegetables. Dice your chicken and coat with garlic salt and dried Asian Seasoning.
Turn on your stove to medium.Saute the onion and carrots until the onions soften. Add the chicken and cook until it is no longer pink. Add the bok choy, garlic, and some soy sauce. Cook until the bok choy is completely wilted. Serve over rice.
Delicious, fast, and super healthy.
Ingredients:
8 ounces chicken breast, cut in bite size pieces
1/3 onion, diced
1 inch piece of ginger, peeled and diced
5 carrots, sliced
1 small head of bok choy, green parts sliced
1 clove of garlic, chopped
Garlic salt
Dried Asian seasoning
Canola oil
Soy sauce
Brown rice, cooked
Serves 4
Coat your stir fry pan with oil and add the ginger. Let the ginger infuse in the oil while you chop your other vegetables. Dice your chicken and coat with garlic salt and dried Asian Seasoning.
Turn on your stove to medium.Saute the onion and carrots until the onions soften. Add the chicken and cook until it is no longer pink. Add the bok choy, garlic, and some soy sauce. Cook until the bok choy is completely wilted. Serve over rice.
Delicious, fast, and super healthy.
Monday, November 12, 2012
Healthy and Hearty Lasagna
I love lasagna. I add lots of vegetables to mine like spinach and mushrooms.I make it without ricotta cheese, because my husband doesn't care for it. I also use a no-boil method to make the process easier. It takes a little longer in total cook time, but it takes less time spent in the kitchen.
Ingredients:
1/2 package Italian sausage
1/2 onion, chopped
1/2 carton mushrooms, chopped
1 cup frozen spinach
2 cloves of garlic, chopped
2 cups mozzarella cheese
1 can diced tomatoes with roasted garlic
1/2 package lasagna noodles (You can actually use the regular ones instead of paying extra for the no-boil ones)
French bread
Serves 4
Preheat your oven to 400 degrees.
Saute the onion and mushrooms in some oil over medium heat until the onions turn soft and translucent. Remove sausage from its casings by slicing the casing and removing the filling. Add to the pan and break it up with your spatula as it cooks. After the sausage is mostly cooked, add the frozen spinach and garlic and season with salt and pepper. Cook until the spinach breaks up.
Break up some lasagna noodles to fit into your pan. Layer on 1/2 your can of diced tomatoes, the meat mixture, and some cheese. Add one more layer of noodles, the other 1/2 can of tomatoes, the meat mixture, and the rest of the cheese.
Now this is how you turn regular lasagna noodles into the no-boil lasagna noodles: All you do is pour one cup of water into the bottom of your pan by going around the edges. Cover the pan with foil and bake 40 minutes. Remove the foil and stick a knife into the middle of the pan to make sure it goes through and the pasta is cooked. Place the pan uncovered back into the oven and bake another 20 minutes or until the cheese browns. Remove from the oven and let it rest another 15 minutes. This allows any leftover moisture to absorb into the pasta.
Serve with french bread.
Delicious and healthy with tons of vegetables and less than one sausage link per serving.
Ingredients:
1/2 package Italian sausage
1/2 onion, chopped
1/2 carton mushrooms, chopped
1 cup frozen spinach
2 cloves of garlic, chopped
2 cups mozzarella cheese
1 can diced tomatoes with roasted garlic
1/2 package lasagna noodles (You can actually use the regular ones instead of paying extra for the no-boil ones)
French bread
Serves 4
Preheat your oven to 400 degrees.
Saute the onion and mushrooms in some oil over medium heat until the onions turn soft and translucent. Remove sausage from its casings by slicing the casing and removing the filling. Add to the pan and break it up with your spatula as it cooks. After the sausage is mostly cooked, add the frozen spinach and garlic and season with salt and pepper. Cook until the spinach breaks up.
Break up some lasagna noodles to fit into your pan. Layer on 1/2 your can of diced tomatoes, the meat mixture, and some cheese. Add one more layer of noodles, the other 1/2 can of tomatoes, the meat mixture, and the rest of the cheese.
Now this is how you turn regular lasagna noodles into the no-boil lasagna noodles: All you do is pour one cup of water into the bottom of your pan by going around the edges. Cover the pan with foil and bake 40 minutes. Remove the foil and stick a knife into the middle of the pan to make sure it goes through and the pasta is cooked. Place the pan uncovered back into the oven and bake another 20 minutes or until the cheese browns. Remove from the oven and let it rest another 15 minutes. This allows any leftover moisture to absorb into the pasta.
Serve with french bread.
Delicious and healthy with tons of vegetables and less than one sausage link per serving.
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