Stuffed Bell Peppers w/ Hot Turkey Sausage (If You Want)

(I cut the pepper in half so you can see the yummy goodness inside)

Lately on Twitter my favorite foodies have been tweeting great vegetarian recipes for “Meatless Mondays.”  I am far from a Vegetarian these days but I used to be one, and I am always preaching about healthy eating in general.  So I decided to participate in “Meatless Mondays” and try to cook a vegetarian entrée at least once a week.

These peppers are my latest vegetarian experiment, and they are easy, tasty, and pretty. However, after posting the pictures of this dish online, I got a lot of people asking me what they should make to go with it. Basically they were implying that 1 or 2 peppers does not make a complete meal. So to address this concern, I suggest making these without meat and serving them as a side dish for chicken, steak or fish OR adding meat into the filling. When I made this a second time, I sautéed the meat of 3 Hot Italian Turkey Sausages and added it to the filling.  I found that the meat gave the peppers even more kick, flavor, and heartiness.

But whether you make this with meat or meatless, know that you are getting lots of great vitamins and minerals from the veggies!  Also, this dish is GREAT for entertaining! They’re vibrant and colorful and everyone gets their own pepper filled with everything they need.  And if you have just 1 or 2 vegetarian friends, you can leave meat out of some.

 

As you can see, this dish is VERY versatile, I hope you give it a try and make it your own!

Ingredients:

4 Bell Peppers

3-4 Hot Turkey Sausages (If you want...)

2 tablespoons Extra Virgin Olive Oil

1 Small Onion (or 1 large shallot)

2 Cloves Garlic

1 Bag of Fresh Baby Spinach

2 Plum Tomatoes (seeds removed)

4 tablespoons Parsley (divided)

3 cups Cooked White Rice (basmati or jasmine work best)

Cayenne Pepper (to taste)

Salt & Pepper (to taste)

3/4 cup Breadcrumbs

2 tablespoons Butter

3-4 tablespoons Parmesan Cheese

Directions:

Preheat oven to 350 degrees.

Bring a large pot of water to a boil. Meanwhile you can cut the tops off of your bell peppers and remove the seeds and ribs. (see pic) You may have to cut the bottoms off a bit for them to stand.  Then chop your onion, garlic, tomatoes and parsley, and reserve them separately on your cutting board.

 

By this time your water should be rapidly boiling.  Add a couple tablespoons of salt, then add the bell peppers and boil for 3 minutes.  Using tongs remove the bell peppers from the water and place them top down into your casserole dish to drain and cool.  Next you can cook your rice following the directions on the package.  I suggest using the success rice packets because you can throw them into the same water you boiled your peppers in or use precooked microwavable packets of rice (I used Trader Joe’s microwaveable Organic Jasmine Rice).

While the rice is cooking, heat olive oil over medium high heat, add the onion and sauté, for about 5 minutes, until softened.  Then add the garlic and spinach and stir to combine.  Once the spinach has begun to wilt, sprinkle with salt and a bit of cayenne pepper and continue to stir.  Once the spinach is cooked, add the tomatoes and cook until they are heated through (about 2-3 mins).  Pour the veggies into a medium sized bowl.  Once rice is cooked, add the rice to the veggies and add a bit more salt and pepper, 3/4 of the parsley (reserving about a tablespoon), and stir to combine.  If you are choosing to add meat, you can sauté the turkey sausage until browned and using a slotted spoon, add the meat to the rice and veggie mixture as well. 

Next, turn the peppers over in the casserole dish and sprinkle the inside of each with salt and pepper.  Fill each pepper to the brim with the filling.  Then, in a small bowl, mix the breadcrumbs with the melted butter, final tablespoon of parsley, and parmesan cheese and top each pepper with a generous amount.

Cover the peppers and bake at 350 for 25 minutes. Then, remove the cover and switch the oven to broil.  Broil them for 3-4 minutes or until the breadcrumb topping has a nice golden color.  Remove peppers from the oven and serve immediately.

Note: When I made this, I saved and baked the tops of the peppers for decoration (see pic above). Feel free to do the same or simply discard them when prepping the peppers.

Lemon Pasta with Grilled Chicken and Asparagus

Regardless of what your thermometer may say, spring has officially sprung! If you’re interested in enjoying springtime on a plate, you should give this pasta dish a try!  It’s filled with the best of the season starting with asparagus; a spring vegetable you can currently get fresh and cheap.  Pair that with chicken, lemon, parsley, and whole-wheat pasta and you have a bright and flavorful meal.  If that didn’t sell you, this meal is also healthful. The chicken tenders are 99% fat free and the whole-wheat pasta provides additional protein and fiber, so you have everything your body needs in one dish. Enjoy!

Ingredients (makes 4-5 servings):

½ Lb. Whole Wheat Penne Pasta (half a box)

1 lb. Chicken Tenders

1 Bunch Fresh Asparagus (ends trimmed)

4 tablespoons Vegetable Oil (divided)

2 Lemons (juice and zest)

¼ cup Extra Virgin Olive Oil

4-5 Garlic Cloves (minced)

½ teaspoon Red Pepper Flakes

¼ cup Chopped Parsley (a generous handful)

Salt & Pepper

Grated Parmesan Cheese (for garnish)

Directions

First place a large pot of water over high heat to bring to a boil. Then preheat grill pan or outdoor grill to high. While the grill is heating, season both sides of chicken tenders with salt and pepper. Then, using a microplane, grate the zest of 1 lemon onto the chicken. Next, on a separate plate, toss the asparagus in 2 tablespoons of the vegetable oil and season with salt, pepper, and lemon zest as well.  Now the grill should be hot, so pour the other 2 tablespoons of vegetable oil on a paper towel and rub on the grill to prevent sticking and burning. Grill the chicken tenders for about 3 minutes on the first side, flip and grill for another 3 minutes. You will know the tenders are ready to be turned when they come right off; if they are sticking, they need another minute.

 

After the tenders are cooked, put them on a plate and set aside, and then place the asparagus on the grill at an angle. Grill for about 4-5 minutes, until they are slightly softened and have visible grill marks. Put the asparagus on a plate and set aside to cool as well.

 

Now your pasta water should be boiling.  Add salt to the water and cook pasta until al dente (following the directions on the package). Meanwhile chop the chicken and asparagus it into pieces about the same size as the penne. Once pasta is cooked, drain and leave the noodles in the colander. In the same pot that you cooked your pasta in, heat ¼ cup olive oil, add the minced garlic and red pepper flakes and sauté for about 30 seconds. Then add the parsley and the juice of 2 lemons and stir to combine. Add pasta, chicken, and asparagus to the pot, stir and season everything with a bit more salt and pepper.  Serve immediately with a generous helping of parmesan cheese on top.

Leigh's Shrimp & Grits

Last weekend I hosted Easter brunch and in addition to lamb, which is a traditional entrée at Easter, I wanted to serve a seafood dish as well. In my family, we always have to have some “surf with our turf.” Anyway, my mom suggested I make shrimp and grits and I immediately remembered that my friend Leigh makes a great version.

I called her up and she talked me through how she makes shrimp and grits. Like me, Leigh is a great cook but she also keeps her health in mind so as she was sharing the instructions, she was already suggesting ways to cut the calories. However, since this was a holiday meal I was preparing, I decided to forget about counting calories and splurge a bit. So the recipe below is how I made it for Easter but if you want to shave off some calories, here were Leigh’s suggestions: use skim or low-fat milk instead of cream and eliminate the cheese from the grits.

But whether you indulge with cheese and cream or keep it light, this recipe is a winner. My family ate it ALL and I had people who said they never liked or tasted grits, scraping them off their plate. Enjoy! And Leigh I hope this makes you proud!

Ingredients (makes 5-6 generous servings):

3 ½ cups Chicken Stock (divided)

1 cup Heavy Cream

1 cup Quaker (5-minute) Grits

Salt & Pepper (to taste)

½ teaspoon Garlic Powder

½ teaspoon Hot Sauce

½ cup Parmesan Cheese (1 good handful and Sharp Cheddar works too!)

2 tablespoons Extra Virgin Olive Oil

1 small Onion (diced)

2 cloves Garlic (minced)

½ cup Dry White Wine

1 ½ lbs. Shrimp

Old Bay Seasoning (to taste)

1 lemon (juiced)

2-3 tablespoons Chopped Parsley (for garnish)

Directions:

In a medium sized pot, bring 3 cups chicken stock and the cup of heavy cream to a boil. Once bubbling, add the grits, salt and pepper to taste, garlic powder, and hot sauce. Stir to combine ingredients, cover and reduce heat to low. Cook for 5 minutes and remove from heat.

While grits are cooking, heat olive oil over medium high heat then add onions and cook until softened, 4-5 minutes. Then add the garlic and sauté for another 30 seconds. Add in the white wine and the other ½ cup of chicken stock and stir to combine, being sure to scrape up any brown bits on the bottom of the pan. While that begins to bubble, generously season the raw shrimp with Old Bay and then add the shrimp to the pan. Cover and steam for about 4 minutes, stirring halfway through.

Now you can check the grits. Stir in the Parmesan cheese and give them a taste. Add more salt, pepper, or hot sauce to taste, but the grits should be creamy with a mild kick from the hot sauce. Pour grits into a large, deep serving dish.

Now your shrimp should be cooked. Add the juice of 1 lemon and parsley. Give the shrimp one final stir and then pour everything on top of the grits. Serve immediately.

Kitchen Essentials

The following items are essential to any cook’s kitchen, especially a healthy cook! They are broken into 2 sections: Tools and Food & Pantry Items. The Food & Pantry Items are broken down even further into “must haves” and “additional items." The “must haves” are items that should ALWAYS be in your kitchen. The “additional items" can be prioritized based on what you plan to make and when you plan to make it because produce and dairy can spoil. Therefore, you may not want to purchase the “additional” items unless you know they are going to be used. However, they are listed here because they are always nice to have on hand.

Also, when shopping for these tools and ingredients, don’t be cheap! Keep in mind that these are the items you will use the most in the kitchen and the cheap versions lack quality. Therefore, when it comes to these essentials, spend a little extra so that you have the best tools and ingredients to cook the best food!

TOOLS

• 1 Good Quality Knife (Chef or Santoku)
• 2 Large Cutting Boards (At least 1 plastic for raw meats & seafood)
• 1 Non-Stick Frying Pan
• 1 Large Pot
• 2 Medium Pots
• 1 Non-Stick Grill Pan
• 1 Baking Pan/Cookie Sheet
• 1 Baking Dish (Glass or Aluminum)
• Aluminum Foil
• Saran Wrap
• 1 Pair of Tongs
• 2 Spatulas
• 1 Wisk
• 2-3 Large Spoons
• 1 Ladle
• 1 Colander
• 1 Micro Plane
• 1 Hand Held Juicer
• Measuring Cups and Spoons
• Food Storage Containers (Ziploc work great!)

FOOD AND PANTRY ITEMS

Must Haves:

• Salt (Kosher/Sea)
• Pepper Grinder w/ Black Peppercorns
• Course Black Pepper
• Red Pepper Flakes
• Dried Thyme
• Poultry Seasoning
• Chili Powder
• Garlic Powder
• Bay Leaves
• Olive Oil (buy in bulk to save $)
• Vegetable Oil
• Vinegar (pick your favorite: Red or White Wine, Balsamic, Apple Cider)
• Worcestershire Sauce
• Chicken or Vegetable Stock
• Success or Minute Rice (White and Brown)
• Flour
• Sugar
• Garlic
• Onions
• Lemons
• Unsalted Butter
• Eggs

Additional Items:

• Carrots
• Bell Peppers
• Celery
• Bag of Fresh Spinach
• Flat Leaf Parsley
• Fresh Fruit (your favorite kind)
• Frozen Peas
• Frozen Corn
• Frozen Fruit (your favorite kind)
• Non-Fat or Low-Fat Vanilla Yogurt
• Jarred Marinara Sauce
• Box of Favorite Pasta (Regular & Whole Wheat)
• Parmesan Cheese
• Honey
• Hot Sauce

Salmon 2 Ways

I have been trying to eat healthier lately and in doing so, I have been cooking Salmon about once a week. I love salmon because it is quick and easy to prepare, making it a perfect weeknight dinner!

Below you will find the ingredients and directions for making Salmon 2 ways: Baked in a Foil Packet and Grilled w/ a Greek Yogurt Sauce. Both cooking methods are healthy, easy, and delicious! As for side dishes, you can see in the picture above that I sauteed spinach and made brown rice to go with the grilled salmon, but when I baked it, I had Trader Joes Minted Peas on the side (see picture to the right). The peas were so good that I am trying to figure out how to make them myself!

Anyway, I hope this will inspire you! Happy Cooking!

Salmon Baked in a Foil Packet

Ingredients (4 servings):

1.5 lb Salmon Fillet (Cut into 4 pieces-ask them to cut it at the seafood counter)

2 tablespoons Extra Virgin Olive Oil

Salt and Pepper

2 tablespoons Rosemary (finely chopped)

1 Lemon

1/4 cup White Wine (Dry Varieties-like a Pinot Grigio or Sauvignon Blanc-work best but any will do)

Handful of Capers (optional)

Directions:

Preheat oven to 375 degrees. Place 2 large pieces of foil (overlapping halfway) on a baking pan and lay the salmon fillets on top of the foil. Then, brush the salmon with the olive oil and sprinkle generously with salt and pepper. Next, chop the rosemary and sprinkle on top of the salmon as well. Cut the lemon in half, squeeze the juice of half of the lemon (no seeds) over the fillets and then cut the other half into slices and place on top of the fish (I do 1 slice on each piece, but you could add more). Then, pour the white wine over the salmon and if you like capers, sprinkle some on top. Now there is no science to closing the foil packet, just fold the foil in on all sides and fold again to make sure that no air gets in or out.

Lastly, put the fish in the oven and bake at 375 for 30 minutes. Remove the pan from the oven, and open the foil (there will be alot of steam and the juices should be bubbling!). Once most of the steam has been released, plate and serve!

Grilled Salmon w/ a Greek Yogurt Sauce

This salmon is so simple and tasty that it could be enjoyed plain. However, I had Greek Yogurt Sauce leftover from another recipe and it complemented the salmon perfectly.

Ingredients:

1.5 lb Salmon Fillet (Cut into 4 pieces-ask them to cut it at the seafood counter)

2 tablespoons Extra Virgin Olive Oil

Salt and Pepper

1 tablespoon Dried Oregano

1/2 cup Greek Yogurt Sauce (see recipe below)

Directions: Preheat stove top grill pan to high. While it's heating up, prepare the salmon by simply brushing the fillets with olive oil, sprinkling generously with salt and pepper and the dried oregano. When the grill pan starts to smoke, use tongs to place your fillets on the pan skin side down. Allow to grill for 6 minutes on the skin side, then flip the fillets over and grill for another 6 minutes (if you are looking for pretty grill marks like the ones pictured, DO NOT move the fillets while they are grilling) Next remove fillets from the pan onto a plate and allow them to rest under a tin foil tent for another 5 minutes. Serve each fillet with 2 tablespoons of the Greek Yogurt Sauce.

Greek Yogurt Sauce

Ingredients:

1 cup Greek Yogurt (low-fat or non-fat)

1/4 cup chopped mint leaves

1 garlic clove

Juice of half a lemon

salt and pepper to taste

Hot Sauce (optional)

Directions: In a small bowl, add the yogurt, chopped mint, and lemon juice. Using a Microplane, grate in one clove of garlic and stir to combine. Season with salt and pepper to taste and add a few drops of hot sauce if desired. Cover and refrigerate until ready to serve. Tip: The longer this sits, the better it is, so feel free to make it up to a day in advanced.

Vegetable Lasagna

A couple weeks ago I lead a workshop on healthy eating. With only a half an hour to present, I knew I had to present a simple idea that would stay with my participants. What I came up with was this catch phrase: "Eat the Colors of the Rainbow." Basically this means that we should include more fruits and vegetables into our diet that are red, orange, yellow, green, blue, and purple (the colors of the rainbow) because, with food, the rule is: the brighter the color the healthier it is. After sharing this idea with my workshop participants, we brainstormed colorful fruits and vegetables and how to enjoy them. I ended up bringing up this Vegetable Lasagna when someone asked me for some ideas of how to cook eggplant. This recipe immediately came to mind because it contains zucchini, squash, carrots, and EGGPLANT! (the vegetable of the hour)

Now to be fair, this lasagna is actually the brainchild of my roommate Susan, who is an excellent cook. Susan told me that she would occasionally make meatless dishes for the health benefits. Well, this colorful lasagna is certainly healthy as a result of all of the vegetables but I also lightened it up by opting for low-fat ricotta and mozzarella cheeses. Plus, I learned from The Abs Diet Nutrition Handbook that ricotta contains tons of whey-protein, so this lasagna may be “meatless” but it's still hearty and satisfying. Enjoy!

Ingredients:

• ¼ cup Extra Virgin Olive Oil
• 2 small Yellow Squash
• 2 small Zucchinis
• 4 Carrots (approx 15 baby carrots)
• 1 medium Eggplant
• 1 Medium Onion
• 3 to 4 cloves garlic
• 2 Boxes Barilla No Boil Lasagna Noodles
• 1 Jar Store-Bought Marinara Sauce
• 2 large eggs
• 1 32 oz Container Low-Fat (part-skim) Ricotta Cheese
• 1 8oz Package Shredded Low-Fat (part-skim) Mozzarella Cheese
• Parmesan Cheese (a little for sprinkling on top)
• Salt & Pepper
• Italian Seasoning
• Cayenne Pepper

Directions:

Preheat oven to 375 degrees. Chop the ends off of the zucchini, squash, and eggplant. Slice the zucchini and squash in half lengthwise, lay the 2 pieces flat and thinly slice into half moon pieces. Next, cut the eggplant into quarters and thinly slice it as well. Then, slice the carrots, and chop the onion and garlic.

In a large pot, heat your olive oil until it’s almost smoking. Add the carrots and onions, and once they begin to soften, add garlic, and a little salt and pepper. After sautéing for 5 minutes or so, add the zucchini and squash and sauté for another 5 minutes. Then, add the eggplant, a bit more salt & pepper, 1 teaspoon Italian Seasoning, and a sprinkle of cayenne pepper (This is for some heat. Remember, a little goes a long way!). Stir to combine. Once the eggplant has just began to soften, add almost all of the marinara sauce, reserving about a half cup. Bring the entire mixture to a boil, and then remove the pot from the heat.

In a bowl, beat 2 eggs, stir in the ricotta cheese and season with salt and pepper. Now you are ready to build the lasagna. Cover the bottom of your lasagna pan with 3-4 lasagna noodles (you

may have to break 1 sheet up lengthwise to completely cover the pan). Then spread a layer of the veggies, cover with a layer of the ricotta, and then sprinkle a couple handfuls of mozzarella over the ricotta. Cover the mozzarella with another layer of lasagna noodles and then repeat the layers one more time, veggies, then ricotta, then mozzarella. Place one more layer of lasagna noodles on top, spread the reserved marinara sauce on top of the noodles and cover the sauce with a thin layer of mozzarella cheese. Then, finish by sprinkling a bit of parmesan cheese and Italian Seasoning on top.

Cover the lasagna with aluminum foil and bake for 45 mins, remove foil, and bake uncovered for 15 more minutes. Remove from oven, and allow the lasagna to sit for 15 minutes before cutting. (makes 12 servings)

Strawberry Shortcake with a Boozy Twist

Since the beginning of time, chocolate has always been the quintessential Valentine’s Day dessert. But what if you (or your Valentine) hate chocolate or you are just in the mood for something different? Well feel free to leave the chocolates in the box and consider another food perfect for V-Day: STRAWBERRIES! America’s favorite fruit cannot be more perfect for Valentines Day because, let’s be honest, they look like little red hearts! And there’s no other dessert that puts strawberries center stage like Strawberry Shortcake.

This version has three components: pound cake, strawberries, and whipped cream. However, the twist is that oranges, which are actually in season right now, are used to give the pound cake a delicious citrus flavor and Grand Marnier, an orange liquor, is infused into the strawberries and whipped cream to give the them a boozy punch.

Now before you “non-bakers” freak out, just know that the base of this pound cake is a store-bought cake mix which makes this recipe impossible to screw up. It is sure to sweeten up your Valentines Day!

Ingredients:

Orange Pound Cake

Non-Stick Cooking Spray

1 plain white cake mix

1 stick unsalted butter, melted and cooled

1-cup whole milk, at room temperature

3 large eggs, at room temperature

1 teaspoons pure vanilla extract (plus 3-4 drops for whipped cream)

2 navel oranges

Grand Marnier Infused Strawberries & Whipped Cream

1 pt. strawberries

2 tablespoons granulated sugar

6 tbsp Grand Marnier (divided)

½ pint heavy whipping cream

2 tablespoons confectioner’s (powdered) sugar

To Make the Pound Cake:

Preheat oven to 350 degrees. In a large mixing bowl add the cake mix, butter, milk, eggs, and 1 teaspoon vanilla extract. Using a handheld mixer, beat ingredients until well combined, about 3 minutes. Next, using a Microplane, grate the outer surface of two of the oranges to remove the zest. Be sure to use only the orange part and not the white pith, which can be very bitter. Add the zest of the two oranges into the mixing bowl and then add the juice from 1 orange into the mixture as well (in order to avoid seeds in your cake mix, you can use a juicer, sifter, or use your fingers to catch the seeds). Mix the batter for another 1 minute to incorporate juice and zest.

Spray a loaf pan with non-stick cooking spray and then pour the batter into the pan. Bake at 350 degrees until you can insert a knife into the middle of the cake and it comes out clean. The time will vary depending on the shape and size of your loaf pan, but on average it takes about 35-45 minutes. Once done, allow the cake to cool in the pan on the stove for 10 minutes, and then remove the cake from the pan and place on a wire rack to cool completely.

To Make the Strawberries:

While the cake is baking, or as early as a day in advanced, rinse your strawberries. Then using a small pairing knife, slice your strawberries into small rounds, discarding the green leaves. In a bowl, add the strawberries, 2 tbsp of granulated sugar, the juice from ½ of one orange, 3 tbsp Grand Marnier and stir to combine. Cover the bowl with plastic wrap and refrigerate until ready to serve. (Tip: the longer this mixture sits, the sweeter and boozier the strawberries get)

To Make the Whipped Cream:

Pour the heavy whipping cream into a mixing bowl. Using an electric mixer, mix until stiff peaks begin to form. Then, stop the mixer and add the confectioner’s sugar, a few drops of vanilla extract, and 3 tbsp. Gran Marnier. Turn mixer back on for about a minute but avoid over mixing the cream. Once stiff peaks form again, turn off mixer, cover bowl with saran and refrigerate until ready to serve. (Tip: For better results place your mixing bowl and beaters into the freezer for about 15-20 minutes before you whip your cream)

To Build the Strawberry Short Cake:

Place a slice of pound cake on a plate, top with 2 spoonfuls of strawberries and 2 spoonfuls of whipped cream. You may stop here OR repeat with another layer of cake, strawberries, and cream. Also, feel free to use orange curls or zest as a garnish. (see picture at top)

PORTION CONTROL! This recipe will make enough whipped cream and strawberries for two generous servings. However, after you make your two desserts, there will be a lot of cake leftover. Ladies, if you are watching your weight in the New Year, don’t keep the leftover cake around to nibble on and ruin your diet. After you have sliced off a few pieces of cake for your Valentine’s Day dessert, wrap the rest of the cake in cellophane, tie it with a red ribbon and give it to your Valentine to take home. Cake is always a great present!