Spinach Frittata
Spinach Frittata
Ingredients
  • 8 eggs
  • 1/3 cup milk
  • 2 teaspoon olive oil
  • 1 leek, cleaned, cut in half and thinly sliced
  • 1 bag baby spinach
  • 1/2 cup crumbled goat cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Preheat oven to 400 F. Coat an 8 or 9 inch round baking pan with cooking spray
  2. Heat the oil in a large skillet over medium heat. Add the leeks, 1/2 teaspoon salt and pepper. Sauté until soft; about 3 minutes. Add the spinach; cook until wilted and the all liquid is evaporated; place in the prepared baking pan.
  3. In a separate bowl, whisk the eggs and milk. Pour the eggs over the spinach mixture.
  4. crumble the goat cheese on top.
  5. Bake for 15-20 minutes or until set.
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Steak and broccoli stir-fry
Steak and broccoli stir-fry
Ingredients
  • 1 cup jasmine rice
  • ¼ cup hoisin sauce
  • ¼ cup water
  • 2 tablespoons soy sauce
  • 1 tablespoon chili garlic sauce
  • 2 tablespoons vegetable or olive oil
  • 1 tablespoon ginger, grated
  • 1 lb flank steak, thinly sliced
  • 2 broccoli crowns cut into 1-inch florets
  • 4 oz button mushrooms, thinly sliced
Instructions
  1. Prepare rice according to instructions on package.
  2. Heat 1 tablespoon of oil in a large skillet or wok over medium heat.
  3. Add the steak, cook quickly on both sides, about 1 minute total. Transfer the meat to a plate. If you can’t fit all the meat in the skillet at the same time then work in batches.
  4. Add the remaining oil, broccoli, mushrooms, onions and ginger. Stir-fry for about 5 minutes.
  5. Add the hoisin, water, soy sauce and chili garlic sauce to the stir-fry. Cook until broccoli is tender, approximately 5 minutes.
  6. Add the meat and any juices, mix and cook 2 minutes longer.
  7. Serve over rice.
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Steak and spinach flat bread
Steak and spinach flat bread
Ingredients
  • 1 package naan bread [add_to_cart id="711" style="border: none; display: inline"]
  • 1 tablespoon olive oil [add_to_cart id="718" style="border: none; display: inline"]
  • 1/2 teaspoon salt [add_to_cart id="795" style="border: none; display: inline"]
  • 1/4 teaspoon pepper [add_to_cart id="651" style="border: none; display: inline"]
  • 3/4 lb skirt steak [add_to_cart id="493" style="border: none; display: inline"]
  • 1 cup cherry tomatoes, cut in half [add_to_cart id="527" style="border: none; display: inline"]
  • 3 cups baby spinach [add_to_cart id="481" style="border: none; display: inline"]
  • 8 oz feta cheese [add_to_cart id="566" style="border: none; display: inline"]
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Steak sandwiches with simple salad
Steak sandwiches with simple salad
Ingredients
  • 1 lb top sirloin streak
  • 4 teaspoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 red pepper, thinly sliced
  • 1 onion, cut in half and thinly sliced
  • 1 jar pesto
  • 3 tablespoons mayonnaise
  • 1 fresh baguette
  • 1 head leaf lettuce
  • 1 tomato
  • salad dressing
  Instructions
  1. Season the steak with salt and pepper.
  2. Heat 2 teaspoons oil on a grill pan or skillet. Slice in advance and then quickly cook, stir-fry style, about 1-2 minutes on each side (you can also leave the steak whole and intact and slice after cooking if you prefer to better control the temperature for rare or medium rare steak).
  3. Remove from heat to rest. Add the remaining oil to the grill pan. Add the peppers and onions. Cook until soft and a little charred on the ends.
  4. Combine 4 tablespoon pesto with the mayonnaise. Spread onto both sides of a sliced baguette. Add the steak to the baguette. Add the pepper and onion to the baguette.
  5. Prepare lettuce and tomato salad. Cut the baguette into sandwiches and serve with salad.
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Stuffed chicken breasts with roasted potatoes
Stuffed chicken breasts with roasted potatoes
Ingredients
  • 4 small boneless, skinless chicken breasts
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 2 cups baby spinach
  • 3/4 cup smoked gouda
  • 8 basil leaves
  • 1 jar roasted red peppers, dried on a paper towel
  • 1 bag mini potatoes, cut in half
  • 5 teaspoons olive oil
  Instructions
  1. Preheat oven to 425 F.
  2. Place the potatoes on a baking sheet. Toss with 4 teaspoons olive oil and season with salt and pepper. Roast for 25 minutes.
  3. Cut a pocket into each chicken breast by placing your knife parallel to the cutting board and slicing down the length of the chicken. Only cut 3/4 of the way through the breast.
  4. Heat the remaining 1 teaspoon of olive oil in a large skillet. Add the spinach and 1/4 teaspoon salt and cook until wilted; about 3 minutes and set aside and allow to cool slightly.
  5. In each chicken breast place a little spinach, smoked gouda, 1 red pepper, and 2 basil leaves. Close the chicken breasts.
  6. Grease a 8 x 8 baking dish. Place the chicken into the dish and season with remaining salt and pepper.
  7. Bake along side potatoes for 20 minutes or until cooked through.
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Stuffed poblano peppers
Stuffed poblano peppers
Ingredients
  • 8 poblano peppers
  • 2 teaspoon olive oil
  • 3/4 lb ground turkey
  • 1 small onion, small dice
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1 jar mango salsa
  • 1/2 cup rice (cooked)
  • 1 1/2 cups queso fresco, crumbled
  Instructions
  1. Preheat oven to 375 F.
  2. Place poblanos on a baking sheet and in the oven for 20 minutes. When finished set aside.
  3. While the peppers are cooking heat the oil in a medium skillet over medium heat. Add the onions and garlic; cook for 2 minutes. Add the turkey and salt; cook until browned.
  4. When the turkey is cooked add the salsa to the meat mixture. Remove from heat and stir in the queso and rice.
  5. Cut a lengthwise slit in each poblano and stuff with meat mixture. Place the peppers back on the baking sheet (it might be more helpful to use a baking dish).
  6. Place peppers back in the oven for 10-15 minutes.
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Stuffed tomatoes with Italian sausage
Stuffed tomatoes with Italian sausage
Ingredients
  • 4 tomatoes for stuffing [add_to_cart id="681" style="border: none; display: inline"]
  • 1 tablespoons olive oil [add_to_cart id="718" style="border: none; display: inline"]
  • ½ onion, finely chopped [add_to_cart id="719" style="border: none; display: inline"]
  • 4 oz (half a small pack) button mushrooms, finely chopped [add_to_cart id="517" style="border: none; display: inline"]
  • 2 garlic cloves minced [add_to_cart id="609" style="border: none; display: inline"]
  • ½ lb Italian sausage, casings removed [add_to_cart id="673" style="border: none; display: inline"]
  • 1 teaspoon dried oregano [add_to_cart id="583" style="border: none; display: inline"]
  • 1 cup panko bread crumbs [add_to_cart id="727" style="border: none; display: inline"]
  • 1 cup parmesan cheese, grated [add_to_cart id="729" style="border: none; display: inline"]
  • 2 tablespoons parsley, minced [add_to_cart id="730" style="border: none; display: inline"]
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Sweet and sour chicken with bell peppers and noodles
Sweet and sour chicken with bell peppers and noodles
Ingredients
  • 1 tablespoon olive oil, divided
  • 1 lb boneless, skinless chicken breasts, cut into bite sized pieces
  • 1 red pepper, cut into strips
  • 1 yellow pepper, cut into strips
Sauce 
  • 4 tablespoon brown sugar
  • 3 tablespoon white vinegar
  • 1/4 cup water
  • 2 tablespoon pineapple juice
  • 2 tablespoon soy sauce
  • 2 tablespoons ketchup
  • 1 tablespoon cornstarch
  • 1 package precooked noodles, any variety
Instructions
  1. Combine all the sauce ingredients in a small bowl; set aside.
  2. Heat half the oil in a large skillet over medium heat. Add the chicken. Sauté until browned; remove from skillet and set aside.
  3. Add the remaining oil to skillet; add the peppers and cook for 5 minutes.
  4. Add the chicken back to the skillet and add the sauce.
  5. Cook for 5 minutes or until chicken is done and sauce has thickened.
  6. Serve with noodles (follow package instructions to prepare).
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Teriyaki beef on lettuce and rice
Teriyaki beef on lettuce and rice
Ingredients
  • 1 cup rice
  • 1 lb lean ground beef
  • 1 ½ cup low-fat milk
  • ½ cup teriyaki stir-fry sauce
  • 2 carrots, shredded
  • 2 baby boy choy, shredded
  • 1 clove garlic, minced
  • 1 tablespoon ginger, peel and grated
  • 2 scallions, sliced
  • 2 tablespoons lime juice
  • 8 romaine leaves, trimmed and washed
Instructions
  1. Cook rice according to instructions on package.
  2. Heat a large skillet over medium heat. Add the beef and brown, breaking into smaller pieces as you work. Cook until no longer pink and then stir in the ginger and garlic. Cook for an additional minute.
  3. Add the teriyaki sauce and milk, bring to a simmer and allow to thicken. Add the carrots and boy choy. Cook on low heat for 2 minutes, stir in lime juice and scallions.
  4. Place a little rice in each leaf (if the leaves are really big you can cut in half), topped with some beef.
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Teriyaki chicken with pineapple and rice
Teriyaki chicken with pineapple and rice
Ingredients
  • 1 cup brown rice
  • 1/3 cup soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons dry sherry
  • 2 tablespoon brown sugar
  • 1 teaspoon ginger, grated
  • 4-6 chicken cutlets
  • 4 pineapple slices
Instructions
  1. Combine the soy sauce, rice vinegar, dry sherry, brown sugar and ginger. Add the chicken and stir to coat.
  2. Make the rice according to package instructions.
  3. Coat a grill pan with cooking spray and place over medium heat. Add the chicken; reserve the marinade. Cook on both sides, about 4 minutes per side until done. Reduce the heat as needed. The marinade has sugar in it so it will burn quickly.
  4. Grill the pineapple on both sides.
  5. Add the reserved marinade to a small sauce pan. Boil for 5 minutes.
  6. Serve the chicken over rice with sliced pineapple. Drizzle the boiled marinade over the chicken.
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Thai curry with chicken and vegetables
Thai curry with chicken and vegetables
Ingredients
  • 1 cup rice
  • 1 lb boneless, skinless chicken breasts, cut into 1 inch pieces
  • 2 teaspoons olive oil
  • 2 tablespoon creamy peanut butter
  • 1 tablespoon red curry paste
  • 1 can coconut milk
  • 3 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 large carrot, very thinly sliced
  • 1 red pepper, sliced
  • fresh cilantro, chopped
Instructions
  1. Cook the rice according to package instructions.
  2. In a small bowl combine the peanut butter, curry paste, coconut milk, soy sauce and brown sugar.
  3. Heat the oil in a wok or large skillet. Add the chicken, browning on all sides.
  4. Remove chicken from the wok; it doesn’t have to be cooked through.
  5. Add the coconut milk mixture to the wok. Bring to a boil and add the red pepper and carrot. Cover and simmer for 5 minutes. Add the chicken. Continue simmering until chicken is cooked through and the carrots are tender.
  6. Serve over rice topped with cilantro.
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Thai shrimp and asparagus with wild rice
Thai shrimp and asparagus with wild rice
Ingredients
  • 1 tablespoon olive oil
  • 1 lb peeled and deveined shrimp
  • 2 cloves garlic, minced
  • 1 bunch asparagus, ends trimmed and cut into 1/2 inch pieces
  • 1 red pepper, cut into strips
  • 1 onion, cut in half and into strips
  • 2 teaspoons ginger, grated
  • 1 tablespoon red curry powder
  • 1 can coconut milk
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 2 cups wild rice blend
Instructions
  1. Make rice according to package instructions.
  2. In a small bowl combine the curry paste, coconut milk, soy sauce and brown sugar.
  3. In a large skillet or wok heat the olive oil over medium-high heat. Add the shrimp; cooking for 1 minutes on each side. Remove the shrimp from the heat to a plate.
  4. Add the asparagus, red pepper and onion to the skillet. Stir-fry for 5 minutes; add the garlic and ginger. Cook for an additional minute.
  5. Add the coconut mixture; bring to a boil and reduce to a simmer. Cook until vegetables are tender.
  6. Add the shrimp and continue to simmer until shrimp are cooked through; about 2 minutes. Serve over rice.
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Tilapia with arugula, capers and tomatoes
Tilapia with arugula, capers and tomatoes
Ingredients
  • 1 pint cherry tomatoes, halved
  • 4 tilapia fillets
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons parsley, minced
  • 1 box arugula
  • 2 tablespoons butter
  • juice of 1 lemon
  • 2 tablespoons capers, rinsed and drained
  • 2 cups brown rice
Instructions
  1. Cook rice according to package instructions.
  2. In a large skillet over medium heat, add the tomatoes and ¼ cups water.
  3. Cook for 5 minutes; add the butter and capers.
  4. Place the tilapia fillets on the top of the tomatoes.
  5. Sprinkle salt and pepper over the fish. Cover and cook over medium-low heat for 5 minutes.
  6. Remove cover and check to see if fish is done. It should flake with a fork.
  7. Add the lemon juice and serve with arugula and rice.
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Tomato and red lentil soup
Tomato and red lentil soup
Ingredients
  • 1 tablespoon olive oil
  • 2 ribs celery, small dice
  • 1 onion, small dice
  • 1 clove garlic, minced
  • 2 carrots, small dice
  • 1 green pepper, small dice
  • 1 cup red lentils, rinsed
  • 4 cups chicken stock
  • 1 teaspoon dried thyme
  • 1 28 oz pomi diced tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Heat the oil in large soup pot. Add the celery, onion and garlic. Sauté until onions are soft. Add the carrots and green pepper. Cook; stirring for 3 minutes.
  2. Add the lentils, chicken stock, thyme, tomatoes, salt and pepper.
  3. Cover and cook for 20 minutes.
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Tomato soup with ham and cheese sandwiches
Tomato soup with ham and cheese sandwiches
Ingredients
  • 1 onion, small dice
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoon butter, divided
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 28 oz can fire roasted tomatoes
  • 3 cups chicken stock
  • 1/2 cup heavy cream
  • 8 slices of good quality white bread
  • 8 slices black forrest ham
  • 4 slices cheddar cheese
Instructions
  1. Preheat oven to 400 F.
  2. Heat the oil and 1 tablespoon butter in a large pot over medium heat. Add the onions and sauté until golden brown, about 8 minutes; stirring so they don’t burn. Add the garlic and cook an additional minute.
  3. Add the tomatoes and stock. Bring to a boil; reduce to a simmer; cover.
  4. In the meantime make the sandwiches. Spread the remaining butter on one side of each piece of bread. Use more butter if necessary.
  5. Place one piece of cheese and 2 slices of ham in-between each sandwich keeping the butter ends on the outside (grilled cheese style).
  6. Place each sandwich on a baking tray and heat in the oven for 5 minutes; flip all the sandwiches and cook for an additional 5 minutes.
  7. Remove the soup from the heat. When it’s slightly cooled puree the soup with a blender or stick blender. Stir in the cream and add salt and pepper.
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Tomato-Parmesan Rotini
Tomato-Parmesan Rotini
Ingredients
  • 3 tablespoons flour
  • ¾ teaspoon salt
  • ¾ teaspoon Italian spices
  • 3 cups low-fat milk
  • 2 cups water
  • 8 oz rotini (whole wheat or white)
  • 2 cups broccoli, cut into small florets
  • 1, 15 oz can diced tomatoes, drained of juices
  • ½ cup parmesan cheese, grated
  • ¼ cup parsley, minced
  • 1 teaspoon rosemary, minced
Instructions
  1. Combine the flour, salt, Italian spices, milk and water in a large sauce pan. Bring to a simmer over medium heat.
  2. Add the rotini to the pot, stir and cover. Reduce the heat to low. Cook for 10; stirring often. When the pasta is almost done add the broccoli and cook for 2 more minutes; stirring.
  3. Add the tomatoes, parmesan, parsley and rosemary.
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Tomato, arugula and white bean pasta
Tomato, arugula and white bean pasta
Ingredients
  • 8 oz pasta, any variety
  • 2 teaspoons olive oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 28 oz box pomi chopped tomatoes
  • 1 box baby arugula
  • 1 15 oz can white beans, drained and rinsed
  • 1/4 cup Parmesan cheese
Instructions
  1. Cook the pasta according to package instructions; set aside.
  2. Heat the oil in a large skillet over medium heat. Add the onions and sauté until translucent, about 3 minutes. Add the garlic and stir for 1 minute.
  3. Add the tomatoes; simmer, covered, for about 10 minutes.
  4. Add the pasta, arugula, white beans and cheese. Cook just long enough for the arugula to wilt.
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Turkey burgers with grilled vegetables
Turkey burgers with grilled vegetables
Ingredients
  • 1 lb ground turkey
  • 1/2 onion, minced
  • 1/2 cup cheddar, shredded
  • 2 teaspoons parsley, minced
  • 1 egg
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 red pepper, cut into wedges
  • 1 yellow pepper, cut into wedges
  • 1 zucchini, sliced lengthwise 1/4 inch thick
  • 1 bunch asparagus, trimmed
  • 3 tablespoon olive oil
  • 1 package hamburger buns
  • lettuce
  • tomatoes
  Instructions
  1. Preheat grill to medium low.
  2. In a large bowl combine the turkey, onion, cheddar, parsley, egg, salt and pepper. Form into 4 patties.
  3. Place the vegetables on a baking tray. Brush olive oil on all the sides and season with salt and pepper.
  4. Place the vegetables directly on the grill or in a grill basket. Close the lid for 8-10 minutes.
  5. Turn the vegetables over to grill the other side. Place the burgers on the grill and close the lid.
  6. Flip the burgers and check the vegetables for doneness. Cook the burgers until no longer pink, about 10 minutes longer.
  7. Serve with condiments, lettuce and tomatoes.
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Turkey meatball subs served with salad
Turkey meatball subs served with salad
Ingredients
  • 4 hoagie rolls
  • 1 teaspoon olive oil
  • 1/2 onion, small chop
  • 1 garlic clove, minced
  • 1 tablespoon basil, minced
  • 1 lbs ground turkey
  • 1 egg
  • 1/2 cup parmesan cheese, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 jar marinara sauce
Salad
  • lettuce
  • 1 tomato
  • 1 yellow pepper
  • 1 cucumber
  • salad dressing
Instructions
  1. Preheat oven to 425 F.
  2. In a large bowl combine the olive oil, turkey, garlic, onion, basil, egg, parmesan, salt and pepper. Shape into 1 1/2 inch meatballs.
  3. Place meatballs on a parchment lined baking sheet. Bake for 10 minutes.
  4. In the meantime heat the marinara sauce in a skillet. When the meatballs are finished cooking add them to the marinara sauce. Simmer for 8 minutes.
  5. Hollow out the top of the hoagie rolls. Make enough room to add the the meatballs.
  6. Spoon the meatballs into the rolls and top with any additional cheese and any extra basil.
  7. Prepare the salad.
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Turkey Sloppy Joe’s
Turkey Sloppy Joe’s
Ingredients
  • 2 tablespoons olive oil
  • ½ onion, small dice
  • 1 carrot, grated
  • 1 lb ground turkey meat (half white and half dark)
  • ½ cup frozen corn
  • 1 tablespoon grill seasoning
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons brown sugar
  • 1 ½ cups marinara sauce or tomato puree
  • 2 teaspoons yellow mustard
  • ¾ teaspoon salt (only add the salt if your grill seasoning is salt-free)
  • hamburger buns
  • 1 box salad greens
  • salad dressing
  • 4 oz raspberries
Instructions
  1. Heat the olive oil in a large skillet over medium heat. Add the onion and carrot. Cook until onion is soft.
  2. Add the turkey, breaking it up with a spoon as it cooks.
  3. While the turkey is cooking, in a small bowl combine the grill seasoning, Worcestershire sauce, brown sugar, tomato purée (or marinara sauce) and mustard. Add it to the turkey mixture.
  4. Cook for about 5 minutes. Add the corn and salt and pepper to taste.
  5. Serve on toasted buns with side salad with berries.
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