Cheesy Broccoli Quinoa

I really love quinoa, but it is a battle to get my boys on board. This recipe has changed my husband's view on it, which is at least half way there! For this recipe I use a simple quinoa, not a tricolor or any other mix. Using 2% shredded cheddar helps keep the calorie and fat down, making this a great side for even those looking for healthy alternatives.

Ingredients:

1 cup uncooked quinoa
1 cup chopped fresh broccoli
1 cup 2% shredded cheddar
2 tsp onion powder
1 1/2 tsp ground mustard
1 tsp garlic powder

Directions:

1. Bring 2 cups water to a boil. Add quinoa and broccoli, return to a boil. Reduce heat and simmer for 15 minutes.

2. Remove from heat. Add seasonings and cheese.  Mix well and serve.

Turkey Zucchini Meatloaf and Garlic Mashed Cauliflower

I have been making turkey meatloaf in my house for a few years and it has always been a really delicious meal that we look forward to. However, recently I have been on a zucchini kick. I decided to change it up a little and add some shredded zucchini to the mi and boy is it good. The recipe for this new concoction is provided below, along with my favorite pairing, garlic mashed cauliflower. It is also easy to make these at the same time because the meatloaf has to cook for an hour, leaving plenty of time to chop, steam and mash the cauliflower.

Turkey Zucchini Meatloaf

Ingredients:

20 oz package of 93% Lean Ground Turkey
1 medium zucchini, shredded
1/2 sweet onion, diced
2 eggs
3/4 cup whole wheat bread crumbs
1 tsp minced garlic
1 tsp dried oregano
1 tsp dried basil
1/2 tsp ground black pepper
a pinch of sea salt

Glaze:
1/4 cup Heinz Ketchup
3 tbsp Dijon mustard
2 tbsp light brown sugar

Directions:

1. Preheat oven to 350°F. In a large mixing bowl, combine all the meatloaf ingredients until well mixed.  Spray your loaf pan with non-stick cooking spray and place the meatloaf mixture in pan. Form it to the shape of the pan and place it in the oven.  Bake for 60 minutes.

2. In a small bowl, add all ingredients for the glaze and mix well.  Set aside until the timer runs out and then remove the meatloaf from the oven and pour the glaze evenly over the meatloaf.  Return the loaf to the oven and bake an additional 15 minutes.  Remove from oven and let stand for 5 minutes before serving.

Garlic Mashed Cauliflower

Ingredients:

1 small head of cauliflower, chopped
4 tbsp skim, 1% or 2% milk
2 tbsp light sour cream
1 1/2 tbsp butter, or light butter spread
2 tsp minced garlic
a pinch of ground black pepper

Directions:

1. If you haven't already, start by chopping your cauliflower. I do this by hand, not because I necessarily want to, but because I don't have a food processor at the moment. If you have a better way to get it chopped into small pieces, go with it. All that matters is that it gets chopped.

2. In a medium saucepan add 1 cup water and your chopped cauliflower. The water will not cover your cauliflower but it will still cook thoroughly this way, trust me. Cover and steam for about 15-20 minutes, occasionally checking your water level to make sure it has not evaporated. If it does add another 1/2 - 1 cup.

3. Use a colander with very tiny holes and drain any remaining water. Transfer cauliflower into a large mixing bowl and add milk, sour cream, butter, garlic and pepper. Mix the ingredients together and then begin to mash. Once again I do this the old fashioned way with a potato masher, but if you have a better way, go for it, All that matters here is the end result, which is healthy and delicious. Salt to taste.

Skinny Chicken Parmesan with Zoodles and Sauce

Chicken Parmesan has always been one of my favorite hearty meals, but when you are trying to eat healthy the decadence of this meal does not usually fit into the mold.  So when I discovered zucchini noodles in all their glory, I decided to revisit one of my favorites and give it a much needed makeover.  In this recipe I use healthier ingredients than I would have in the original but not at a sacrifice to the taste.  It's still so delicious that my 8 year old had no problem getting it down and actually asked for more!

Ingredients:

4 chicken breast cutlets 

1/2 cup whole wheat breadcrumbs 

3 medium zucchini 

1 cup 2% shredded four cheese italian blend

1 jar spaghetti sauce (I use Classico)

1/4 cup Kraft reduced fat grated Parmesan cheese 

1-2 tbsp extra virgin coconut oil

Special tool required! Vegetable spiralizer, I have a veggetti.

Directions:

1.  Preheat oven to 350 degrees.  

2.  Use the thick setting and spiralize your zucchini.  Cut spirals into acceptable length Zoodles and set aside.

3.  Mix the breadcrumbs and Parmesan cheese together in a quart size Baggie.  Add 1 tbsp oil to your frying pan and heat to medium heat.  Rinse your cutlets with water and drop into the Baggie of seasoning one at a time.  Place into preheated skillet and cook for about 5 minutes.  Flip to the other side and add the additional 1 tbsp of oil if needed.  Cook an additional 5 minutes.

4.  Spray a baking dish with nonstick cooking spray.  Place chicken pieces in the baking dish.  Top each cutlet with about 2 tbsp of spaghetti sauce and enough cheese to cover the sauce, about 1/4 cup.  Place in the oven and bake for 15 minutes.

5.  Put your remaining spaghetti sauce in a saucepan and heat over medium heat.  Once it is heated through, reduce heat to low.

6.  While you are heating the sauce, place 3 cups of water in a medium saucepan and bring it to a boil.  Salt the water and drop in your Zoodles.  Boil for 2-3 minutes, stirring occasionally and drain.  

7.  Garnish with additional Parmesan cheese and voila!  A delicious meal that doesn't require cheating to eat.

Turkey and Dumplings

Everyone loves a good thanksgiving feast, with turkey and all the trimmings, but if you're like many reheating the turkey or eating endless turkey sandwiches can get boring.  My favorite way to use those turkey leftovers is by making Turkey and Dumplings.  This recipe is similar to another recipe I make with chicken, but the process is different because I am using already cooked turkey instead of raw chicken.  If your family is anything like mine, they will love every last bite.

Ingredients:

4 cups shredded left over turkey, light and dark meat

4 cups low sodium chicken broth

2 cups baby carrots, chopped

2 celery stalks, chopped

1 small onion, chopped

2 cloves garlic, minced

1 tbsp basil

1 tbsp thyme

salt & pepper to taste

1/2 cup water with 1/2 tbsp flour mixed in

For Dumplings:

3 cups flour

6 tbsp butter, softened

4 tsp baking powder

1 1/2 cups milk

1 tbsp parsley

1 tsp salt

Directions:

1.  Add turkey, broth, carrots, celery, onion, garlic, salt & pepper, basil and thyme to large pot.  Cook on medium heat for 35-45 minutes, until carrots and celery are cooked through.  

2.  In a large mixing bowl, add flour, butter, baking powder, parsley, salt and milk.  Mix well, until a loose dough is formed.  If you need to add more milk to gain this consistency, add it one tbsp at a time until the dough loosens.  

3.  Add the flour/water mixture to the pot of turkey and vegetables prior to adding the dumplings.  Using a large spoon, drop spoonfuls of dough onto turkey vegetable mixture in pot, until the entire surface of the pot is covered and all dough is in the pot.  

4.  Cook uncovered for 10 minutes over medium heat.  Then cover and cook another 10 minutes.  Serve and enjoy this hearty and delicious recipe.

Chicken Sausage & Cabbage Stew

This is my new take on an old favorite, kielbasa and cabbage.  Since I am eating healthy, I have had to find a way to make the recipe a little healthier and I did that by using chicken sausage instead of kielbasa.  I like the Johnsonville Chicken and Apple Sausage but I am sure any type would work. This meal is definitely a fall favorite in my house.

Ingredients:

I pkg Johnsonville Chicken & Apple sausage
4 medium red potatoes, chopped
1 medium rutabaga, chopped
1 medium sweet onion, chopped
1/2 head of green cabbage, chopped
15 baby carrots
3 cloves garlic, minced
1/2 Tbsp thyme
1/2 Tbsp oregano
Sea salt & black pepper to taste

Instructions:
1.  Place rutabaga, onion, carrots, garlic and spices in a large pot.  Add 4-5 cups water (enough to cover everything.)  Bring to a boil.  Cover and simmer on low for 15 minutes.

2.  Add potatoes and sausage.  Cover and simmer on low for 15 minutes.

3.  Add cabbage.  Cover and simmer another 10 minutes.  Salt and pepper to taste.

Marinated Shrimp

I love this recipe because it is super easy and has a delicious flavor with a slight kick.  If you don't want the kick, just omit the cayenne.  I use this marinade on shrimp but I am sure you can use it on other shellfish, chicken or even certain types of fish.  Once marinated, you can choose to place shrimp on skewers and grill or just saute in a pan on the stove top.  Either way you will be in heaven with the hearty flavors that come out of this marinade.

Ingredients:

1 pound fresh peeled and deveined large shrimp

1/4 cup extra virgin olive oil

1/4 cup ketchup

3 Tbsp red wine vinegar

4 tsp minced garlic

1 1/2 tsp dried basil

1/2 tsp sea salt

1/4 tsp black pepper

1/4 tsp cayenne pepper (or to taste)

1.  Mix all ingredients together and pour over shrimp.  Place in the refrigerator and marinate for at least 1 hour.  I prefer to marinate mine for at least 24 hours.  

2.  Place shrimp on skewers and grill until no longer translucent. If cooking on the stove top, heat pan  with 1 Tbsp EVOO, add shrimp and saute until opaque.  Serve with steamed or sauteed vegetables for a healthy and delicious feast.  

Chicken Pot Pie

I love a good hearty chicken pot pie.  I have only recently started making this dish, but it has quickly become a household favorite.  Chicken Pot Pie is a perfect meal for a cool fall or chilly winter evening.  In my recipe, I only use white meat chicken and create my own sauce, which gives this dish that from scratch feel.  I also use all fresh vegetables, with the exception of the peas, because I like them better when they are soft.  Also, I prefer to use a square baking dish, as pictured below.  Hopefully you will enjoy this dish as much as my boys do.  One last tip: I boil 2 well-trimmed chicken breasts and then cut into cubes.  Using this method keeps the chicken tender and juicy.

Ingredients:

2 cups cooked and cubed chicken breast

4 medium red potatoes, peeled and then cubed

1/2 lb baby carrots, sliced

1 can baby peas, drained

1/4 cup butter

1/4 cup flour

1 tsp salt

1 tsp pepper

1 tbsp chicken seasoning

1 tsp thyme

1 can of Swanson chicken broth (14.5 oz)

2 ready made pie crusts (thawed)

1.  Boil potatoes and carrots for 15 minutes.  Drain and set aside in a large mixing bowl.  Preheat oven to 375°.

2.  In a small saucepan, melt butter.  Add flour and stir together until mixed well.  Add chicken broth, salt, pepper, thyme and chicken seasoning, and stir until sauce is creamy.  Cook for two minutes, while stirring, until sauce begins to thicken.  Remove from heat.

3.  Add peas, chicken and white sauce to vegetables in the large mixing bowl.  Stir well, and set aside.

4.  Unroll the pie crusts and begin covering the dish with one of the pie crusts.  Then  remove the extra around the edges of your top crust and use them to fill in any areas that need it around the top of the sides of the baking dish, until well covered.  Pour the chicken and vegetable mixture into the dish.  Cover with the top crust.  Cut slits into the top crust and brush with milk.  Place in oven and bake for 30 minutes.  Let stand and serve.