roasted shrimp and veggies salad

Roasted Shrimp and Veggies Salad!

Why does everyone think salads have to be a pile of plain raw veggies, over some iceberg lettuce, and a giant blob of bottled dressing on top?  Those salads make me very sad.  If I had to start a diet plan that included salads like that, I would be cheating by day 2!  Just saying...

One of my favorite salads to date, was at this amazing Greek restaurant outside Detroit.  It had just about every veggie imaginable, grilled, chilled, and tossed in a very light vinaigrette over spinach.  It was so simple, but there was so much flavor and different textures, it was delicious!

My version includes roasting a variety of random veggies in my fridge.  It is served cold, so it is a great make ahead salad to keep for a week's worth of mix and match lunches!  

My first veggie to tackle, happened the night before.  Gorgeous baseball sized beets, trimmed, scrubbed, wrapped individually in foil, and roasted for an hour at 400*.  When they are cool to touch, the skins just rub right off.  Chop in a large dice, sprinkle with salt and a splash of balsamic vinegar, and let marinade in the fridge overnight.

Now, for the fridge cleanout part...  I had a few cauliflower florets, pint of cherry tomatoes, a few radishes, yellow bell pepper, and green beans.  I like to chop them in similar sized pieces for ease of eating.  The color blocking is my having too much fun with colors.  Feel free to mix all your veggies together!

I also tossed some frozen large shrimp on another pan.  Sprinkle everything with salt, pepper, garlic powder, and cooking spray and roast at 450*, until the shrimp have just cooked, and the veggies have a great char to them.

Now, because we had fresh beets, I thought it was worth a mention that beet greens make for an incredible sturdy salad!  They are pretty bitter, so I recommend using a pretty tangy vinaigrette dressing, but they are full of so many  vitamins, minerals, and fiber!

And this is why I did the color block roast!  I love having a salad with many different flavors and textures, and I feel like when it looks gorgeous like this, I am so much more excited about eating it!  Hope you can make this salad technique your own, enjoy!

Lasagna stuffed chicken rolls

Lasagna Stuffed Chicken Rolls

My mom is an amazing woman.  She went to graduate school to become a molecular biologist with two small children, and a husband who worked long hours.  She ended up earning her PhD when I was in elementary school, which means she was an incredibly busy woman!  This also means she didn't cook much, unless it was a special occasion.  

One of my favorite things she made, was these amazing stuffed shells.  It was basically lasagna concept, except the ricotta mixture is scooped into par boiled noodles, and everything is topped with marinara and loads of cheese!  I loved it, and it usually only happened when my parents had company over, so it was always extra special! 

 I came up with this recipe, because my husband and I have been eating a bit lighter these days, and I wanted to find a way to replace all the starchy pasta.  I also have an amazing veggie low carb lasagna with zucchini as the noodles, but I thought chicken would also be delicious!

Start with the cheese mixture.  I used:

one 9 oz. box of frozen spinach, thawed, and thoroughly rung out

one 15 oz. tub of low fat ricotta, also drained

4 chopped green onions

1 finely diced, or grated

1 teaspoon dry oregano, rubbed between your hands

1/2 teaspoon crushed red pepper

liberal salt and pepper

Thoroughly mix the filling, taste for salt, then add one egg and 2 Tablespoons grated pecorino romano cheese.

When cutting raw meat, make sure you use one special cutting board that is only for that kind of raw meat.  This makes absolutely sure that there is no cross contamination in your kitchen!  After trimming any excess fat and membranes, lay the chicken breast flat on the cutting board.  With your hand flat on the top, cut horizontally from the thick end of the breast, to the thinner end.  You want the chicken to be no more than 1/4 " thick.  This means you can get one or two cuts out of each breast.  Take your time!  Be careful to not cut yourself, and to keep the knife level.

Spread the cutlets flat on the cutting board, and fill each with about a Tablespoon and a half of filling in the center, and smooth out.  Then, it's simply rolling up, and setting in a greased 9x13 dish.  For 5 large chicken breasts, I got exactly enough rolls to fill one pan.

Smother the rolls liberally with marinara sauce.  Jarred sauce is perfect for this, but I had some leftover pizza marinara.  You can find my recipe in the homemade pizza recipe link on my page.  Then sprinkle with more pecorino romano cheese.  Don't go overboard with the cheese, remember that this is an intense flavor, and this is a lighter dish!

If you have extra filling...  and trust me, you want extra filling...  make a small dish of veggie dip for chef snacking!  No, really, you want extra filling!

Bake in the oven at 350*, for at least an hour, until a meat thermometer in the largest roll comes out at 165*.  This is a wonderful make ahead meal, either baked ahead of time and warmed, or kept raw until needed.  Tonight, we are apple picking.  This will be waiting in the fridge until we come home to warm it up!  Enjoy!

Turkey veggie chili

Turkey and Veggie Chili!

Today is not a pretty day.  It is chilly, rainy, and I know my hubby has had a rough day!  It is a perfect day for a healthy but comforting meal, so that's exactly what I'm making, turkey chili!  Now, there are thousands of different ways to make chili.  Different meats, or vegan, any different combo of veggies, and even a choice of whether or not to use beans.  This is one I came up with, given what was in the fridge.  Chili is perfect for a fridge cleanout!

I started with the chopping.  I sliced one pint of mushrooms, diced two bell peppers, one onion, cubed half a butternut squash, minced garlic, and diced 3 jalapenos.  Really, though, use what you like!  

I had a 20 oz. package of lean ground turkey, but if you prefer, this is a great vegan recipe.  I recommend extra diced mushrooms, just for texture, if you are replacing the meat.  

Cook the turkey meat on high heat, with 1/2 Tablespoon olive oil, past when the water evaporates, and let it get a really good brown on the bottom of the pan.

Next add the mushrooms, and let them really get a good sear.  Make sure there is no salt in the pan, or they will just let off water and steam!  You really want to get the flavor of that great brown!

When the mushrooms have gotten a good sear, add all the chopped peppers, onions, and jalapenos.  Stir around until they begin to cook.

Before adding any water, this is the time to add your ground chili powder, cumin, and salt and pepper.  Make sure they have a chance to toast in the pan!

When you can start smelling the spices, it's time to deglaze the pan!  I like to use veggie stock, but you could really use anything you want.  Pour in about a cup of liquid, and start scraping away at the brown bits on the bottom with your wooden spoon!  I don't like to use a ton of liquid for this, because it splashes.  

Now, you can add the garlic and squash, a 28 oz. can of crushed tomatoes, and 2 chipotle peppers in adobo sauce.

Add your black beans!  I either use 3 drained and rinsed cans of low sodium black beans, or dry beans.  For the dry beans, you can either soak them overnight, or do a quick soak by boiling for 5 minutes, then letting sit covered for an hour.  After soaking the dry beans, simmer them for about an hour, until they are soft, then add to the chili.

Now, let the chili simmer for about 90 minutes, until the veggies are really soft, and the beans are fully cooked down.  I like to serve this with a big dollop of fat free Greek yogurt, in place of  sour cream, and a pinch of cheese, or if you are feeling really wacky...  gold fish crackers!  Enjoy!

Balsamic roasted chicken, brussels, and butternut squash!

Balsamic Roasted Chicken, Brussels, and Squash!

One pot wonders are one of my best friends, now that we don't have a dishwasher!  I love something I can toss in a pan, flavor up, and pop in the oven, while I clean up the kitchen.  Now that it's fall up here in the Northwoods of Wisconsin, butternut squash and brussels sprouts are coming into season, and they are some of my favorite veggies!  I was trying to think of something new to do with these wonderful veggies, and I remembered this delicious grilled balsamic chicken on the menu at a restaurant I worked in years ago, and it sounded like a match made in heaven!

Start off with the simple marinade.  

1/4 c. good balsamic vinegar

2 Tablespoons honey

1/2 teaspoon Italian herbs

1 Tablespoon of your favorite mustard

1 chopped clove of garlic

healthy dose of salt and pepper

Whisk together, and let sit for a few minutes to marry the flavors.

In two gallon zip top bags, splash in about 2/3 of the marinade into each.  One gets 3 chicken breasts.  I recommend marinading for at least an hour, but no more than three.  The balsamic vinegar has quite a bit of acid, so the marinade will begin to 'cook' the chicken after longer than that.

in another bag, I added 6 cups cubed butternut squash and about a pound of halved and trimmed brussels sprouts.  

I used a large roasting pan, but a 9x13 glass dish with sides would work just as well.  Layer the veggies on the bottom, and the chicken breasts spaced out on top.  Do not use the excess marinade in the bag, you want to get some browned edges!

Roast at 425*, for about 30-45 minutes, just until the chicken breasts come to 165* with a meat thermometer.  Remove the chicken breasts from the pan, and drizzle the remaining 1/3 of the marinade over the veggies.  Toss to combine while the chicken has a chance to rest for at least 10 minutes.

To make it look pretty, I sliced the chicken against the grain, fanned it out a bit, and layered the veggies over.  Drizzle extra juices at the bottom of the pan over the chicken, and serve!  I hope you will enjoy this as much as we did, we loved it!  Enjoy!

Savory Clementine Salmon!

Savory Clementine Salmon!

Now, this is a super simple recipe, especially if you have a handy dandy grill master like my handsome husband!  My son is 4 1/2 years old, and any time we ask what he wants for dinner, he either answers with "Salmon", or "Steak"!  I've seen so many recipes for salmon, using sweet and savory ingredients that perfectly bring out the flavor of this beautiful fish, and thought I would give this a whirl!  

Start off with a beautiful filet of salmon.  At the store, you want to look for fish that is firm, bright in color, and the smell should not be fishy at all.  I have another little trick, I like to pull the plastic wrap from the fish just a bit.  If it looks lightly wet, and not at all milky, it's usually good to go!

The marinade/ glaze is so simple, and because the fish is packed with super food oils, you really don't need to add any oil.  Start out with the clementine.  You need the zest and juice of one little fruit.  Add 1 Tablespoon of honey, a good pinch of crushed red pepper flakes, half a finely grated garlic clove, and salt and pepper.  Mix, and spoon over the fish!  (Don't do this too early, there's a bit of acid in the clementine, and it can slightly cook the fish.  I recommend right before cooking)

Now, here's a nifty little grill trick...  use a pan!  I spray the pan liberally with oil to prevent too much scrubbing later, but the pans are so much easier!  Now the tricky part...  hand the fish off to the Grill Master!

My husband started the grill at least 30 minutes before starting the fish.  The coals are ready when they are white on the outside, and glowing red in the middle.  Place the coals in a single layer in the grill, and put the salmon in the pan on the grate.  Close the lid, and cook for about 10 minutes before checking.  You don't need to flip the fillets, just let them grill away until the flesh is just beginning to be flaky.  It will continue to cook a bit as it rests, but the fish will remain it's juiciest this way!

We served this clementine salmon with my Greek spinach salad, and it was a match made in heaven!  Enjoy!

Greek spinach salad

Greek Spinach Salad!

Eating healthier has been quite a journey for me over the last few years.  One definite that I've learned about myself, is that if it isn't tasty, I won't enjoy it, and will go to the pantry later for a delicious snack.  Another I have learned about myself, is that "garden" salads make me incredibly bored.  A giant bowl of iceberg lettuce, with tomato, cucumber, a blob of gloopy low cal dressing, and some...  zzzzzzz....  

This amazingly flavorful Greek spinach salad starts out with chopped English cucumbers and tomatoes, tossed with equal parts of good olive oil and red wine vinegar (about 1 Tablespoon each), 1/2 teaspoon of Oregano, one finely grated garlic clove, and 1/4 teaspoon crushed red pepper flakes.  Toss together, and set aside!

Are you ready for the flavor explosion?  Chop 3 Tablespoons of Kalamata olives, and add 3 Tablespoons of finely crumbled feta and 2 Tablespoons of drained capers.  Toss together, and NOW add salt and pepper, to taste.  The feta, olives, and capers are all very salty, so make sure you add salt after mixing and tasting!  No need for a bloated family!

Chiffonade, or for you not so fancy schmancy people like me, chop about 8 cups of baby spinach, and add to the bowl.  I like to let this sit about an hour, it will slightly wilt, which I actually like.  Stir every once in a while, just to mix well.  This makes a huge salad, perfect for a large crowd!

We served this delicious salad with some clementine grilled salmon, and it was amazing!  Hope you can make this your own!  Enjoy!

Lightened up Beef and Broccoli

Lightened up Beef and Broccoli!

I don't even look at the menu on the very rare occasion that we go out for Chinese.  I know I am getting beef and broccoli!  The problems with this, is that we live in the middle of nowhere, in Northern Wisconsin, with no local Chinese restaurants.  Another problem, is the heavy, unhealthy sauce!  I had to come up with a solution!  This is when I discovered the secret...  Oyster sauce!  This recipe is so unbelievably quick and simple, and has all the flavors, without the thick, fatty sauce!

Start with chopping away!  I like to buy the beef pre-sliced, but you can buy a chuck roast, freeze it for a few minutes, and slice as thin as possible, it takes a bit of skill!  For the veggies, I like to toss in about 3 times the veggies as the volume of meat.  I used broccoli in small florets, thin baby carrots, or carrots cut in disks, sugar snap peas, cut lengthwise, 1 onion, sliced thinly, and 2 garlic cloves.  Also get your sauces in reach, you will need oyster sauce, and soy sauce.

Sear the meat in a pan over high heat, with 2 teaspoons canola oil.  Toss it in the pan without salt, and let it sit 5 minutes.

Turn the beef once, then add the onions.  Toss around, just until the onions start to cook.

Add all the veggies, and toss to cook about 5 minutes, just long enough until they begin to brighten in color.  You want the end product to still be crispy.

Add about 4 turns of the pan of soy sauce, and 2 Tablespoons of oyster sauce, and cook while tossing for about 5 minutes.  The veggies will start to let off a bit of their water, and it will create a light sauce.  At the restaurants, they use about twice the sauce, and thicken with corn starch, but I get all the same flavor cooking it this way!

I love to serve this with my light fried rice!  It is so filling, flavorful, and satisfying, and the best part?  You can eat it in the comfort of your own home!  Enjoy!