Healthy and Hearty Beef Stew

This is a hearty, yet healthy beef stew recipe. Tastes even better the next day! And the best part? It is a one pot meal.

Ingredients:

2 pounds beef cubes
1 large sweet onion
3 cloves garlic, peeled
1 16 oz can tomato sauce
1 tablespoon Herb de Provence
1 tablespoon Worchestshire sauce
1 teaspoon salt
1/2 teaspoon pepper
3 carrots, sliced
3 celery ribs, sliced
3 potatoes, cubed
1 10 oz box frozen peas
1/2 cup flour
2 cups beef broth
1 cup water
1 16 oz can tomato sauce
1 bottle/can beer (optional, can substitute 1 more cup broth)
2 tablespoons olive oil

Pout flour into large ziploc bag. Add salt and pepper. Add beef and massage meat until well coated with flour mixture. Heat oil in a large pot. Add meat and cook until browned. Add onion, garlic cloves, carrots, celery, potatoes and Herb de Provence. Saute for 10 minutes. Add all liquids. Bring to a boil and then cover and simmer on low for about one and a half hours. Add frozen peas and cook for another 15 minutes. A one pot wonder, delicious and nutritious!

Tremendous Turkey Tomatillo Enchilidas

I modified this recipe and it came out so spectacular I had to share it. It feeds a small army!

Ingredients:

2 pounds ground turkey

corn torillas

4 jalapenos

1 large onion sliced

1 1/2 pounds of tomatillos

2 cups chicken stock

1/2 cup of cilantro chopped

4 cloves garlic

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

2 cups monterey jack cheese

1 cup cheddar cheese

vegetable oil

salt and pepper to taste

First, take skin off tomatillo, cut in half and place on a large baking pan. Slice 3/4 of your onion and place in pan. Peel 3 cloves of garlic and place on pan. Seed and cut 3 jalapenos and place on pan. Add salt and pepper. Drizzle a little oil over the top. Place in a preheated 400 degree oven until tomatillos start to brown – about 30 minutes.

In a large skillet, brown the turkey meat and break it up as much as possible. Add remainder of onion, the last garlic clove chopped and one jalapeno, seeded and chopped finely. Add chili powder, cumin, smoked paparika, salt and pepper to taste. Add a couple of tablespoons of water to moisten as it cooks.

In a blender, add 2 cups of chicken stock 1/2 cup of chopped cilantro and the roasted tomatillos, jalapeno, garlic and onion. Blend until everything is pureed.

In another skillet, start frying each corn tortilla for about 10 seconds on each side until all are cooked and set aside to cool.

On a large, greased baking dish you will start assembling the enchiladas. Pout about 1/2 cup of the tomatillo verde sauce in the bottom. Take the cooked tortillas, spoon the ground turkey mixture into the mixture, roll it up and place in the baking dish. Repeat until the baking dish is full. Pour over the remainder of the tomatillo verde sauce. Spread the cheese over the top and bake in a 350 degree oven until cheese is bubbly and starting to brown slightly.

Healthful and Lighter Eggplant Parm

Here is a healthier and lighter version of Eggplant Parmesan. I have been told this version tastes better than traditional. Give it a try for yourself!

Ingredients:

2 medium eggplants
1/2 cup parmesan cheese
2 cups mozzerella cheese
1 24 ounce can of crushed tomatoes
3 cloves of garlic minced
1 small onion chopped
1/2 teaspoon of dried oregano
olive oil
salt and pepper to taste

In a saucepan, heat about 1 tablespoon of olive oil. Add onions and cook until soft. Add garlic and saute until light brown. Add can of tomato sauce and oregano. Simmer for about 30 minutes.

Heat a grill pan. Cut the eggplants into 1/4 inch circles. In a bowl, combine about 1/4 cup olive oil, the rest of the garlic, salt and pepper. With a pastry brush, cover olive oil mixture on each piece of eggplant before putting on grill pan. Cook about 3 minutes on each side and continue until all the eggplant is cooked.

In a casserole dish, spoon in some of the tomato sauce. Layer the cooked eggplant. Then add sprinkles of mozzerella cheese and parmesan. Continue with another layer of sauce, eggplant and cheese until all the eggplant has been used. Put the remainder of mozerella and parmesan cheese on top.

Put in a 350 degree oven for about 30 minutes. Delicious AND Nutricious!

Succulent Stuffed Peppers

Ingredients:

8 bell peppers (any color will do)

2 lbs lean ground turkey

1 medium onion diced

2 cloves minced garlic

1 tsp dried thyme

1 teaspoon salt

1 teaspoon pepper

1 egg

1 tablespoon worchestshire sauce

1 small can tomato paste

1/2 cupflavored bread crumbs

1/2 cup parmesan cheese

olive oil

In a bowl, combine ground turkey, onions, garlic, thyme, salt, pepper, egg, worchestshire sauce, tomato paste, 1/4 cup parmesan and 1/4 cup bread crumbs. Wash bell peppers and dry. With a knife, cut top of peppers off and clean out the seeds. cut a little off the bottom of the peppers so they are able to be kept upright. Fill peppers with the turkey mixture and place them in a baking dish. Sprinkle the rest of the bread crumbs and cheese over each pepper and drizzle with olive oil. Pour chicken stock in baking dish. Please in a 400 degree oven for 40-50 minutes until tops are browned.

Healthful Baked Pasta with Cheese

This is a favorite recipe of my son. With a few moderations, it turns into a lower fat, high protein recipe.

Ingredients:

1 pound whole wheat pasta (I like the medium shells for this)

1 1/2 cups of organic chicken stock

1 cup fat-free half and half

1 tablespoon olive oil

1 tablespoon flour

2 garlic cloves minced

1/2 cup lowfat cheddar cheese, grated

1/2 cup parmesan cheese

8 ounces deli turkey or chicken breast

1 cup frozen broccoli florets

1/2 cup bread crumbs

Cook pasta according to directions for aldente. In a large saucepan, heat olive oil and add garlic. Saute until light brown. Add flour and cook for one minute. Slowly add chicken stock and half-and-half and cook until it comes to slow boil. Add cheeses and stir until well incorporated and take off heat. Combine with pasta and add the broccoli and Turkey or Chicken. Pour into a baking dish. Sprinkle bread crumbs and some parmesan cheese on top. Bake at 350 degrees for 30 minutes until top is browned.

Tradition! Roast Chicken

This is an oldy but a goody! This is my traditional Roast chicken recipe.

Indredients:

1 whole chicken (Oven Stufer Roaster is the best – the larger the better)

1 stick margarine

2 tablespoons olive oil

3 cloves garlic, 1 minced and 2 left whole

one onion cut up in quarters

1 lemon

1 tablespoon Herb d Provence

1/4 cup dijon mustard

1 tsp salt

1/2 tsp black pepper

wash chicken and pat dry. In a bowl, put in the minced garlic, herb d provence, mustard, salt, pepper, oil and margarine. Grate in 1/4 onion and the zest of the lemon. Cut lemon in 1/2 and add the juice to the bowl and set lemon halves aside. Wisk the ingredients together until well incorporated. Pour some of the mixture inside the chicken cavity and the rest all over the chicken and massage into the chicken until the mixture is well coated inside and out. Take the rest of the onion, garlic and the lemon halves and place inside chicken. Roast in a 375 degree oven for an hour to an hour and fifteen minutes. Let rest for at least 10 minutes before carving. The juices make an excellent gravy!

To make gravy, melt 2 tablespoons margarine in a saucepan. Add 2 tablespoons flour and mix for about a minute. Add drippings and 1 cup of chicken broth and cook until thickened about 5 minutes.

Groovy Asian Slaw

I have been told I should bottle this dressing to sell – it IS that good.

Ingredients:

1 head of cabbage

2 bell peppers (whatever color looks good at supermarket)

several scallion stalks

1/2 medium yellow onion

2 inch piece of fresh ginger root

2 cloved garlic

1/3 cup low-sodium soy sauce

1/4 cup rice wine vinegar

1 tablespoon honey

Juice of one lemon

1/2 cup canola oil

1 tespoon sesame oil

1/2 tsp black pepper

1/4 tsp salt

In a large serving bowl, grate the onion, garlic cloves and ginger root. Add soy sauce, vinegar, honey, lemon juice, salt, pepper and both oils and wisk together until well incorporated. Cut cabbage, peppers and scallions, julienne style. (this means slicing in long, very thin pieces. Mix in bowl and chill for 30 minutes so the veggies get broken down a little.

Healthy Tuna Casserole with Broccoli

This is a healthy twist on an old classic.

Ingredients:

2 cans albacore  tuna in water

1 pound of penne pasta

2 cups organic chicken stock

2 cups fat free half and half

1 large onion chopped

2 cloves garlic minced

1 teaspoon dried oregano

1 10 oz bag of frozen broccoli florets

2 tablespoons olive oil

2 tablespoons flour

1 cup parmesan cheese

3 cups of shredded mozzerella cheese

Boil 6 quarts of water, cook pasta and drain. In a large saucepan, heat oil and cook onions and garlic until soft. Sprinkle flour over mixture and cook for one minute. Stir in chicken stock and half and half and bring to a simmer. Add 1/2 cup parmesan cheese and oregano and stir. In a large pot, take 1/2 of sauce and add to pasta. Add broccoli auntil incorporated well. Open cans of tuna cans, shred into small pieces and add to mixture. In a casserole dish, spoon in 1 ladle of leftover sauce. Add a layer of the pasta mixture. Sprinkle parmesan cheese and a handful of mozzerella. Spoon more sauce, another layer of pasta and cheese as before. Repeat until pasta is gone. Top with a nice layer of mozzerella cheese and sprinkle last of parmesan cheese over the top. Cook in a 375 degree oven until cheese is lightly browned. Serves 6.

Terrific Turkey Tacos

This is a fast, easy and terrific homeade Turkey Taco recipe….

Ingredients:

1.5 pounds lean ground turkey

1 medium onion chopped

2 cloves minced

2 tsp olive oil

1 tablespoon chili powder

1 teaspoon cumin

1 tsp smoked paprika

1 tsp hot sauce

2 tsp tomato paste

1/2 cup chicken stock

salt and pepper to taste

shredded cheddar cheese (optional)

shredded lettuce (optional)

Salsa (I think mandatory, but maybe optional for you )

10 soft or hard tacos

In a large skillet brown ground turkey. Drain in a collander and set aside. Add olive oil, onion and garlic until soft. Add tomato paste, stir together. Add chicken stock, stir and heat. Add spices and put cooked turkey meat back in skillet. Simmer for 10 minutes so meat can absorb the juices and spices. Warm tacos in oven or microwave. Add ingredients that you like to tacos. One of my son’s favorite recipes.

Pasta Alfredo with Shrimp

This is rich and delicious. Perfect recipe to impress dinner companions and an easy one pot wonder.

Ingredients:

1 lb. pasta (I personally like Rigatoni for this)

1 lb. shrimp

2 slices pancetta (or bacon if you like a smoky flavor background)

2 cups chicken broth

1 cup cream or half and half

1 tablespoon olive oil

2 tablespoons butter

2 tablespoons flour (for thickening)

1 small onion chopped

2 large cloves garlic minced

1 cup parmesan cheese

2 cups frozen broccoli florets

Start a big pot of water to boil for pasta. In a saucepan, heat olive oil and butter. Add pancetta, onions and garlic and saute until onions start to turn translucent. Sprinkle in flour, stir and cook for about a minute. Slowly add the chicken broth and stir until well incorporated. Add cream and let come to a slow boil. Add in shrimp and broccoli florets and cook until shrimp turns pink. Cook pasta in boiling water until aldente, drain and pour back in pot. Add sauce and stir until incorporated together. Serve in large bowl and sprinkle some more cheese on top. Will serve an army!