Turkey Veggie Pasta

I've been trying to eat more brussels sprouts.  I "didn't like them" as a child but to be honest, I'm not really sure that I ever had one. I found this recipe that called for brussels sprouts in pasta and my mind was blown.  I don't think I've ever seen something like that before so I decided to give it a shot!

This pasta is delicious and full of veggies.  I really believe that kids would love it.  The turkey and sausage give it a meaty texture without all of the fat that comes with beef a lot of times.

Turkey Veggie Pasta:

(adapted from Skinnytaste)

Ingredients:

1 sweet or hot pork sausage link, casing removed, crumbled

3/4 lb 93% lean ground turkey

4 tsp olive oil, divided

4 cloves garlic, minced

10 oz brussels sprouts, weight after outer leaves and stems removed

1 small onion, diced small

1 carrot, peeled and diced small

2 celery stalks, diced small

28 oz crushed tomatoes

1 bay leaf
1 teaspoon garlic powder
1 teaspoon onion powder
pinch crushed red pepper
kosher salt and fresh ground pepper to taste
1 lb high fiber, low carb or whole wheat pasta (brown rice pasta for gluten free)

In a large skillet heated over medium-high heat add the sausage and turkey. When the meat is completely cooked through and crumbled into small pieces set aside in a bowl.

Cut the brussels sprouts into thin shreds.  A food processor is awesome at this, but a sharp knife works just as well.

To the skillet, add 2 teaspoons of oil and turn the heat down to medium heat. When hot, add the shredded brussels sprouts, garlic, salt and pepper.  Sauté until everything is tender and starting to crisp, about 4 to 5 minutes.  Set aside in another bowl.

In the same skillet add the remaining 2 teaspoons of oil and turn the heat back up to medium-high. Add the onion, carrot, and celery. Cook until the vegetables turn golden brown, about 10 to 12 minutes. Make sure you stir everything occasionally.

After the veggies are night and brown add the can of crushed tomatoes, sausage and turkey, bay leaf, crushed red pepper, onion powder, garlic powder, salt and pepper to taste. Reduce the heat to low, cover and simmer about 20 - 30 minutes, or until the sauce is nice and thick.

While sauce is simmering prepare the pasta according to the package directions. 

Drain the pasta and add it to the skillet.  Toss everything together with the cooked brussel sprouts and enjoy!

Asian Peanut Noodles

I've been bored with my dinner options recently.  I've also been on a bit of an Asian food kick so I've been trying to find some new dishes that incorporate my needs.

I found this recipe from Cooking Light magazine.  I love this recipe.  I always have these ingredients on hand and I was able to whip it up really quickly.  I think that this could serve as a main meal or as a side dish, depending on what you're looking for.

The recipe doesn't call for the vegetable to be cooked at all which is fine, but since I did serve this warm I think next time I'll try to blanch the veggies a little bit.

Asian Peanut Noodles:
(adapted from Cooking Light)

6 ounces whole-wheat linguine or spaghetti
1 teaspoon sirarcha
1 tablespoon reduced-fat creamy peanut butter
3 teaspoons low sodium soy sauce
2 teaspoons fresh lime juice
1 cup matchstick-cut carrots
1/2 cup matchstick-cut green onions

Cook the noodles according to package directions, omitting salt and fat. Drain them well.

Combine the sirarcha, peanut butter, soy sauce, and lime juice in a large bowl, stirring with a whisk to combine well. Add the noodles, carrots, and green onions; toss and serve immediately.

Coleslaw

I had some left over cabbage in the refrigerator a couple of days ago and decided to make some coleslaw to go with my BBQ Chicken. 

Coleslaw:

1 head cabbage, shredded
2 carrots, peeled and cut into thin strips or shredded
1/4 cup light mayonnaise
2 tablespoons ranch dressing
1 tablespoon apple cider vinegar
2 teaspoons brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

Take the shredded cabbage and carrots and put them in a bowl.  Add the mayonnaise and ranch dressing and stir to combine.  If it looks a little dry add some more.  

In a small bowl mix together the apple cider vinegar, brown sugar, garlic powder, onion powder, salt and pepper.  Stir together until the sugar and spices are dissolved.

Pour the vinegar mixture on top of the cabbage mixture and toss to combine.  Let sit in the refrigerator for a couple of hours or over night. 

Buffalo Chicken Lettuce Wraps

I love chicken and my husband loves buffalo anything.  I found this recipe on the skinny taste blog and thought that it might be a great change from the tacos I make all the time.  Better yet they are only 3 points per serving, without the ranch dressing.

Buffalo Chicken Lettuce Wraps:
(Skinnytaste)

Ingredients:

24 oz boneless skinless chicken breast
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 onion, diced
2 garlic cloves
16 oz fat free low sodium chicken broth
2/3 cup Frank's Red Hot Sauce
6 large lettuce leaves, Bibb or Iceberg
4 carrots, cut into matchsticks
1 teaspoon ranch or blue cheese dressing per wrap
 
Directions:

Season the chicken breast with the onion powder, garlic powder, and paprika.  Combine the chicken, onions, celery stalk, garlic and broth in a crock pot.  If there isn't enough broth to cover the chicken add some water.  Cover and cook on high 4 hours or low for 8-ish.

Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken and return it to the slow cooker with the broth and hot sauce.  Set on high for an additional 30 minutes. Makes 3 cups chicken.

To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with carrots and dressing of your choice.

Stuffed Mushroom Marinara

I made stuffed mushrooms a couple of weeks ago for Meatless Monday.  While we were eating them Mr. T said that he'd love to try them with some red sauce.  We talked it out and this is what we came up with.

These were delicious!  The stuffing would also make a great stuffing for pasta (I'm thinking stuffed shells might be in my future).  Here's my advice on how much marinara sauce to actually use.  You don't want the spinach mixture to be floating around in sauce but everything still needs to be moist.  Start out with half a cup or so of sauce, mix it all together and add more if you need to.

If you're looking for a vegan option leave the cheese off.  It's still good.

Stuffed Mushroom Marinara:

4 large portobello mushrooms, gills removed
2 tablespoons olive oil, plus some to drizzle
1 onion, chopped
2 carrots, chopped
2 cloves garlic, minced

1 box frozen, chopped spinach, thawed and squeezed as dry as possible
1 cup marinara sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano

salt and pepper
4 slices provolone cheese

Preheat oven to 400 degrees.

Heat a skillet over medium high heat.  Add 1 tablespoon olive oil.  When the oil is hot add the onion.  Once the onion starts to brown add the garlic and carrots.  Let everything cook for about a minute and add the spinach.  Let the spinach mixture cook for an additional minute or so (I let them cook while I took the gills out of the mushrooms) and add the marinara sauce, salt, pepper, garlic powder, onion powder, and dried oregano.  Stir to combine.


Brush each mushroom cap with a little olive oil and begin to stuff them.

Once each mushroom is as full as you'd like it to be place them on a baking sheet and place one slice of provolone cheese on top of each mushroom cap.  Bake for 15-20 minutes, until the cheese is nice and bubbly.

Veggie Stuffed Mushrooms

I've been in some what of a Meatless Monday rut.  I didn't grow up eating very many meatless meals and sometimes I have trouble thinking of new ideas.  This one came from seeing my Easter menu and realizing that I forgot to make the dang mushrooms.  I figured that I might have a good idea for something new for Meatless Monday.

These were delicious.  The mushrooms give a really meaty texture so if you're still on the fence about going meatless I think this would be a great place to start. 

Veggie Stuffed Mushrooms:

4 large portobello mushrooms, gills removed
2 tablespoons olive oil, plus some to drizzle on top
1 onion, chopped
1 bell pepper, chopped
2 carrots, chopped
2 cloves garlic, minced
1/3 cup bread crumbs
1 box frozen, chopped spinach, thawed and squeezed as dry as possible
1/2 cup reduced fat shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
salt and pepper

Preheat oven to 400 degrees.

Heat a skillet over medium high heat.  Add 1 tablespoon olive oil.  When the oil is hot add the onion and bell pepper.  Once the onion starts to brown add the garlic and carrots.  Let everything cook for about a minute.  The carrots still need to be pretty crunchy.  Remove from heat and pour into a bowl.

Add the breadcrumbs, cheese, spinach, 1 tablespoon olive oil, and seasonings.  Mix everything to combine.

Brush each mushroom cap with a little olive oil and begin to stuff them. 

Once each mushroom is as full as you'd like it to be place them on a baking sheet and drizzle the top with a little more olive oil.  Bake for 15-20 minutes and enjoy.

Mexican Lasagna

It's Meatless Monday!!

I made Mexican Lasagna this week and it was delicious!  I was a little nervous going into it because I was kind of winging this one.  I didn't really do much research and used it as an excuse to clean out the refrigerator.  It worked out.

Mexican Lasagna:

12 corn tortillas
1 can reduced sodium black beans, rinsed and drained
1 can reduced sodium pinto beans, rinsed and drained
1 cup corn kernels, fresh or frozen
1 large bell pepper, diced
4 carrots, peeled and chopped
1 red onion, diced
1 cup fat free salsa
1-2 cups reduced fat shredded Mexican blend cheese


Preheat the oven to 375 degrees. Cut each tortilla in half and layer 6 halves in a casserole dish or lasagna pan.  Top with a third of the beans, corn, onion, bell pepper, salsa, and cheese. 

Continue layering the ingredients.


Bake for 30-45 minutes or until everything is hot and the cheese has melted.  Serve with a dollop of sour cream or Greek Yogurt.

Zucchini Carrot Bread

I don't like zucchini.  My grandmother tried so hard to get us to eat it but it never worked, unless it was in a sweet bread.  I know I'm not alone.  There is some weird transformation that happens when zucchini is shredded and baked into a delicious bread.  It's amazing.

Carrot Zucchini Bread:
(adapted from All Recipes)

Ingredients:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
1 cup grated zucchini
1 cup grated carrots

Directions:
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.  Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and carrots until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.