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!

Honey Ginger Chex Mix

It's the time for holiday parties.  I always make a large batch of traditional Chex Mix every year but this year when I was shopping for the ingredients I noticed this recipe printed on the side of the box.  It sounded really good so I picked up everything and tried it.

This is a really good mix.  I gave it out with Christmas gifts this year and everyone thought it was delicious.  It is also gluten-free so you don't have to worry about making something different for those with gluten allergies.

Honey Ginger Chex Mix:
(adapted from Chex)

Ingredients:

6 cups Rice Chex and/or Honey Nut Chex cereal

1 cup dried banana chips

1 cup unblanched whole almonds

¼ cup butter or margarine

¼ cup packed brown sugar

¼ cup honey

1 ½ teaspoons ground ginger

½ teaspoon apple pie spice

1 cup flaked coconut

½ cup sweetened dried cranberries

½ cup dried pineapple

Directions:

In large microwavable bowl, mix cereal, banana chips and almonds.

In 2-cup microwavable measuring cup, microwave butter, brown sugar, honey and ginger uncovered on high for about 2 minutes, stirring after 1 minute, until mixture is boiling; stir.

Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 4 minutes, stirring and scraping bowl every minute. Stir in coconut and cranberries; microwave uncovered on high about 3 minutes or until cereal just begins to brown.

Spread on waxed paper or foil to cool. Store in airtight container.

Flourless Chocolate Cookies

I've been looking at a picture of these cookies for a couple of months.   I love the fact that these cookies only have a few ingredients and are a great gluten and dairy free option for people that need those options.  For the people that just like chocolate cookies... these are great for that too.

Flourless Chocolate Cookies:
(King Arthur Flour)

2 1/4 cups confectioners' sugar
1/4 teaspoon salt
1 teaspoon espresso powder, optional but good
1 cup cocoa powder, Dutch-process (European-style) preferred*
3 large egg whites
2 teaspoons gluten-free vanilla extract

Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment.

Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth.

Drop the soft, batter-like dough onto the prepared baking sheets in 1 1/2" circles; a tablespoon cookie scoop works well here.

Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops.

Remove the cookies from the oven, and allow them to cool right on the pan.

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.

Roasted Chicken Salad

Chicken salad is a great weekend meal.  It doesn't use a ton of oven heat and since it needs to sit in the fridge for the flavors to come together it's the perfect thing to make when it's hot outside.

Roasted Chicken Salad:

1 pound boneless, skinless chicken breast
1 teaspoon paprika
1 teaspoon season salt
1 teaspoon black pepper
1 teaspoon garlic powder

1/4 cup nonfat Greek yogurt

1 carrot, shredded or chopped
1-2 stalks of celery, chopped into small pieces
1/3 cup dried cranberries


Preheat the oven to 400 degrees. Season the chicken breast with salt, pepper, paprika, and garlic powder.  Drizzle a little olive oil over the chicken and roast until cooked through, about 20 minutes.


When the chicken is cooked allow it to cool then cube it.  Mix the cooled chicken with the Greek yogurt, carrot, celery, dried cranberries, and salt and pepper to taste.

Vegetable Lo Mein

This is another recipe that I have found in my quest for healthier cooking at home.  It was really easy and quick to make.  Feel free to change up the vegetables and use whatever you have in the house.

This can be made gluten free by using gluten free soy sauce and rice noodles.  I've been able to find both at the grocery store with no problems.

Vegetable Lo Mein:
(Can You Stay for Dinner- serves 2)

For the Sauce:
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons brown sugar
1 teaspoon toasted sesame oil
1/4 teaspoon Chinese five spice powder
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
1/2 teaspoon Sriracha hot chili sauce
2 teaspoons cornstarch

Remaining Ingredients:
2 teaspoons canola oil
2 cups bean sprouts
1/2 cup thinly sliced scallions, white and green parts
1 cup shiitake mushrooms, sliced
1 cup shredded Napa cabbage
1/4 cup grated carrot
6 oz rice noodles or whole wheat spaghetti

Cook the egg noodles or spaghetti according to package instructions, drain and set aside.

Stir all sauce ingredients together in a small saucepan set over medium heat. Bring to a boil, reduce heat and simmer until thickened and glossy, about 3 minutes. Set aside.

Meanwhile, set a large wok or skillet over medium-high heat. When the pan is hot, add the two teaspoons of canola oil and swirl to coat. Add the bean sprouts, mushrooms, cabbage, and carrot. Saute for about 3 minutes, or until the vegetables begin to soften. Add the cooked egg noodles and the sauce, tossing to combine. Serve immediately.

Hibachi Soup

We like to frequent our local Japanese Steakhouse for special dinners, like my birthday!  One of my favorite parts of the experience is the soup that they serve.  I love brothy soups and this is the perfect brothy soup.

It can also be made gluten free by using gluten free bouillon cubes and skipping out on the french fried onions (or making your own).  Not all bouillon cubes are gluten free but these are.  I know that my local grocery store sells them.

Hibachi Soup:
(found on Pinterest, from Cooking with Carrie)

Ingredients:
1/2 stalk celery, chopped
1 small onion, chopped
2 carrots, chopped
2 tablespoons ginger, chopped
3 garlic cloves, minced
2 tablespoons chicken bouillon granules
3 tablespoons beef bouillon granules
1 cup thinly sliced mushrooms
2 quarts water (8 cups)
French fried onions

Directions:
In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken bouillon, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.

After it's cooked for at least 45 minutes strain the cooked soup and discard all of the vegetables, leaving the broth. Serve the broth with sliced mushrooms and sprinkle french friend onions over the top.

Chicken Ropa Vieja

I was so happy to find this recipe the other day.  I had to work late and needed to figure out something to do for supper that night.  My plan was to use this chicken in tacos but I forgot to buy shells.  It didn't really matter because the chicken was really good and super moist.

(It also works really well for leftovers)

Chicken Ropa Vieja:
(Skinnytaste- 5pp+, 4 servings)

Ingredients:
3 (22.5 oz) chicken breast halves
1 small onion, quartered
1 tomato, quartered
1 carrot, peeled and chopped
2 cloves garlic, peeled
1 tbsp olive oil
1 small onion, thinly sliced
1 small green bell pepper, seeded and thinly sliced
1 small red bell pepper, seeded and thinly sliced
1/4 cup dry white wine
1/2 cup tomato sauce
Reserved broth
1 tsp cumin
Garlic powder
Salt and pepper to taste

Directions:

Place chicken, onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add water to cover, and set to high for 4 hours until the chicken is tender. If cooking on the stove, cook on medium-low, and simmer until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips using a fork; set aside. Reserve the liquid.

In a large deep skillet, heat olive oil over medium heat. Add the garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes. Stir in chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a nice sauce. Season with cumin, garlic powder salt, and pepper. Cover and simmer on low for about 10 minutes more adding more broth and seasoning if needed.

Thai Peanut Noodle

When I was in college I worked for a small vegetarian cafe.  We served a lot of really interesting foods and working there made me expand my palate. One of the side dishes that I eventually learned to love was the Thai Peanut Noodle salad.  We served it cold which is fine, but when it's warm it's amazing.

This can be made gluten free by using gluten free soy sauce, but make sure you check your peanut butter.  If it's not natural there could be some fillers.


Thai Peanut Noodle:
(Book Lover’s Cafe)

¼ cup rice wine vinegar
1 cup soy sauce
½ tablespoon hot sauce
1/3 cup toasted sesame oil
¾ cup peanut butter
½ cup water
1 package of mung bean (cellophane) or rice noodles

Bring a medium pot of water to boil. Add noodles. Lower heat and simmer for eight minutes.
Whisk vinegar, soy sauce, hot sauce, sesame oil, peanut butter, and water in a bowl until smooth.
Rinse and drain noodles in cold water. Toss with peanut sauce and garnish with chopped green onions.