Shrimp Zucchini Noodle Carbonara

Courtesy of Plated Perfection

I'm a few days behind posting this, but better late than never (as you've definitely heard me say before)! Mondays we really make an effort to start the week off right and cook a healthy meal for dinner. I've been wanting to try zucchini noodle carbonara for quite some time, but was worried it wouldn't be as filling without the pasta and no other protein besides the pancetta or prosciutto (or bacon). Then, a light bulb went off...I can add shrimp! That's not a ground breaking idea by any means, but I was happy with that decision and decided to whip this up. It was a nice option for when you want to go the lighter route (no butter or cream was used - sadly, I know). My only complaint about this go around was that it didn't make as many noodles as I would've liked, but it was enough for the two of us for dinner. Just increase the number of zucchinis you're going to spiral if serving more than 2 people! Enjoy!

Ingredients:
4 medium-large zucchini, spiralized into noodles
1/3 pound shrimp, peeled and deveined (this was about 7 shrimp for me)
~1/2 cup diced prosciutto (I used the pre-packaged kind, but you can substitute this with diced pancetta or bacon); gauge how much you want to use based on your preferences
1/2 cup frozen peas
2 cloves garlic, minced
1 shallot, minced (if you're using a large shallot, just use half)
1/3 cup grated parmesan cheese
2 eggs
1 egg yolk
~ tb salt, plus a dash for the shrimp
dash of pepper. to taste, plus a dash for the shrimp
~3 tb olive oil, separated (1 tb for shrimp, 2 tb for carbonara)
parsley, for garnish (optional)

Directions:
It's important to get as much of the water out of the zucchini as possible. Once the noodles have been spiralized, place them on a layer of paper towels on a baking sheet. Sprinkle the noodles with salt, place another layer of paper towels on them, and press down to get some of the moisture out. Let them lay for about 10 minutes. Rinse the noodles under cold water in a colander to remove the salt. Lay back on a new layer of paper towels in a baking sheet and let dry for a few minutes.

In the meantime, heat a skillet over medium-high heat and 1 tb olive oil. Sprinkle your shrimp with salt and pepper on both sides and cook for approximately 2-3 minutes per side, until pink. Be careful not to overcook them and dry them out. Turn off the heat and set aside. In another skillet or saute pan, heat 2 tb olive oil over medium heat. Cook the shallots for approximately 2 minutes, then add the garlic and cook for another minute. Stir in the peas for approximately 2 minutes. Add the zucchini noodles and stir everything together for another couple of minutes. Turn off the heat. To make the sauce, combine the eggs, parmesan cheese, and a dash of pepper. Add this to the zucchini noodle mixture and evenly coat the noodles. Add in the shrimp and toss to coat them evenly as well. Serve immediately. Top with an additional dash of parmesan cheese if desired, and fresh parsley.

Soy-Balsamic Glazed Sea Scallops with Roasted Squash, Brussel Sprouts & Potatoes

Scallops adapted from With Salt and Wit Blog
Vegetables courtesy of Plated Perfection

I know what you're thinking - more scallops?! Yep, that's right. I can't help myself. Whenever I see them fresh, it's as if they're just calling my name. I really liked the flavor of this recipe, and it was a great combo with the roasted vegetables. I made quite a few of the vegetables to use up what was in our pantry before heading out of town this week, so I definitely had some leftovers (of the vegetables at least)! I think this sauce would also be great on sea bass or other white, meaty fish. Give this one a shot - the meal itself was pretty easy and didn't take a lot of time! Enjoy!

Ingredients:
2 tb balsamic vinegar
1/4 cup soy sauce (I use gluten-free)
2 tsp rice vinegar, seasoned
1 tb sesame oil
3 garlic cloves, minced
1/4 tsp red pepper flakes (optional - I left this out this go around)
1/2 tsp cornstarch
1 tb olive oil (scallops) + 1 tb for vegetables
non-stick cooking spray
parchment paper
1 pound fresh sea scallops
dash of black pepper
dash of salt
fresh chopped cilantro, for garnish (optional)
1 delicata squash, seeds removed and cut in half moon slices
2 handfuls of brussel sprouts, trimmed and cut in half or quarters
2 handfuls baby potatoes (I used purple, white and red)
1 tsp garlic powder
zest of 1 lime

Directions:
Preheat oven to 425 degrees. Line a baking sheet with parchment paper and spray with non-stick cooking spray. Combine all of the vegetables in a bowl with 1 tb olive oil and a dash of salt and pepper - distribute as evenly as possible. Lay the vegetables out evenly on the baking sheet in a single layer and top with the garlic salt and lime zest. Roast in the oven for approximately 20 minutes or until tender and starting to brown. In the meantime, in a small bowl, combine the balsamic vinegar, soy sauce, rice vinegar, sesame oil, garlic, cornstarch, and red pepper flakes (if using). Whisk until smooth and set aside. Remove the small side muscle from the scallops (if necessary) and rinse and pat dry. Season each side with a dash of salt and pepper. Preheat a saute pan over medium-high heat with 1-2 tb olive oil. Once the pan is hot, add scallops and cook for 3-4 minutes per side. Add sauce to the scallops and cook another 1-2 minutes, until sauce has thickened a little. Remove the vegetables from the oven and serve alongside the scallops and cilantro for garnish.

Seared Ribeye and Scallops with Asparagus Fries

Courtesy of Plated Perfection

Mondays can be hard, mourning the weekend and getting back into the swing of a routine. I wanted to make a yummy dinner to look forward to, so I settled on surf n' turf! Who doesn't love that?! I decided to go with a boneless ribeye and fresh scallops, and serve them with some asparagus "fries" which are baked and so good! You could substitute the cut of beef and the type of seafood you're using here, but overall, it was a great combination!

Ingredients:
1 boneless ribeye, ~12 oz
~1/2 cup Stubb's soy garlic beef marinade (or marinade of your choice)
6 fresh sea scallops (this serves 3/person; can adjust as needed)
1 bunch asparagus, rough stems trimmed
2 eggs, whisked
1/2 cup grated parmesan cheese
1/2 cup all-purpose flour
1 cup panko bread crumbs (can substitute regular breadcrumbs)
salt and pepper, to taste
1/2 lemon

Marinate the ribeye for at least an hour in the refrigerator. When starting to cook, let the meat rest at room temperature for about 30 minutes. Place a cold cast iron in the oven and preheat the oven to 450 degrees. When the oven is preheated, remove the cast iron and place on the stove. Sear each side of the ribeye for approximately 3 minutes (per side). This should result in a medium-rare steak. If you need to cook the steak longer, place back in the oven for 2-3 minutes. Let the meat rest for 10 minutes before slicing.

In the meantime, spray a baking dish with non-stick cooking spray. Rinse and dry the asparagus.Mix the panko and parmesan cheese and set aside. Dredge the asparagus in flour, the eggs, then the panko mixture. Press so that the cheese and panko stick. Place in the baking dish. Place in the oven for 12 minutes.While the asparagus is cooking, heat a skillet over medium-high heat. Rinse and pat dry the scallops and top with a dash of salt and pepper. Sear the scallops for approximately 2-3 minutes per side or until opaque. Squeeze the lemon juice over the scallops before serving.

Mustard Rubbed Pork Tenderloin with Roasted Fall Veggies

Courtesy of Plated Perfection

I apologize for the delay in posting, but this recipe was from Halloween night. It was our first Halloween in our house, so we had lots of trick-or-treaters, which was a lot of fun! In between handing out candy, I whipped up this yummy, healthy dinner for us! I thought this came out great, and the Fall flavors really came out on this brisk Halloween evening. Enjoy!

Ingredients:
1 pork tenderloin
~3 tb fresh rosemary, chopped
~2 tb fresh thyme, chopped
~1/4 cup of your favorite mustard (I used roasted garlic horseradish mustard)
NOTE: If your mustard doesn't have garlic, I would add in ~2 garlic cloves, minced
3 tb olive oil, 2 tb for the pork and 1 tb for the vegetables
1 delicata squash, seeded and sliced in half moons
baby potatoes, cut into quarter pieces (~7-8); I used a medley of purple, white and red
1 shallot, sliced in rings (could also substitute an onion)
salt and pepper, to taste
pinch of smoked paprika

Directions:
Preheat oven to 450 degrees. Mix the potatoes, squash, and shallot in a bowl with 1-2 tb olive oil, smoked paprika, salt and pepper. Lay aluminum foil on a baking sheet or roasting pan, and spread the vegetables out in a single layer. Roast for approximately 15 minutes. In the meantime, brush the pork tenderloin with 1 tb olive oil and a dash of salt and pepper. Heat a cast iron or skillet over high heat with 1 tb olive oil and brown the pork tenderloin on each side, approximately 30 seconds - 1 minute per side. Remove the pork from the heat and rub the tenderloin with the mustard until it's lightly coated all over and add the rosemary and thyme (and garlic if necessary) evenly. Remove the vegetables from the oven, place the tenderloin in the center on top of the vegetables, and place back in the oven for approximately 20-25 minutes (depending on the thickness of the pork tenderloin). Make sure the pork is 145 degrees for medium rare, or 160 for medium (which is what I prefer). Serve and enjoy!

Salsa Verde Chicken Enchiladas

Courtesy of Plated Perfection

Who doesn't love Mexican food?! Instead of doing Taco Tuesday, I figured we'd do enchiladas -- close enough! These were super delicious and I'd highly recommend! They also make great leftovers for lunch! We ate more of these than we should've, so be prepared that this entire baking dish may not serve as many people as you think! :) Enjoy!

Ingredients:
1 tb olive oil
2 boneless, skinless chicken breasts
1/4 cup red enchilada sauce (medium heat)
2 cloves garlic, minced
dash of cumin
dash of smoked chipotle pepper (spice)
1/2 cup low-sodium chicken broth
dash of salt and pepper, to taste
7 flour tortillas (or corn if you prefer - which may add more enchiladas)
~2 cups salsa verde (I prefer Herdez)
Toppings (to set aside):
reduced fat sour cream
shredded mexican cheese
2 tb chopped cilantro (for garnish)
guacamole

Directions:
Preheat the oven to 400 degrees. Spray a 9x13 dish with non-stick cooking spray and set aside. Place the chicken in a pot and cover with enough water to cover the chicken. Place on the stove and bring to a boil. Boil for approximately 15 minutes, or until the chicken is cooked. Remove the chicken from the pot and shred once cool enough to handle. In a saucepan, heat 1 tb olive oil over medium-high heat and cook the garlic for approximately 2 minutes. Add in the chicken, enchilada sauce, cumin, smoked chipotle pepper, chicken broth, salt and pepper (if necessary). Stir everything together and cook on medium-low heat for 1-2 minutes. Remove from the heat.

It's now time to roll the enchiladas! Heat the tortillas for approximately 15 seconds in the microwave so that they're more flexible. Dip each tortilla in the salsa verde, on each side. Put approximately 1/3 cup of the chicken mixture down the middle of the tortilla. Roll up tight and put the tortilla seam side down in the dish. Continue this process for all tortillas until the chicken is gone. Top the tortillas with salsa verde (as much as you like), a handful of cheese, and place in the oven for 15 minutes until the cheese is melted. Remove from the oven and top with cilantro, and whichever other toppings you'd like!

Orange Roasted Salmon with Yogurt-Caper Sauce

Adapted from Fine Cooking

This week, we started off the week with some healthy salmon, brown rice, and asparagus! This recipe was very fresh and easy to make. You could eat the salmon on its own, but this recipe came with a sauce that was served on the side. I did modify the sauce quite a bit, as I used greek yogurt instead of plain yogurt, which made it a different consistency. I'm placing the original recipe below for the sauce as I feel that will turn out better. Definitely give this is a try when you find fresh salmon and are in the mood to be healthy, but not skimp on the taste! Enjoy!

NOTE: I cut this recipe in half for the salmon, but the sauce remained the same, which is what is listed below.

Ingredients:
1 tb extra-virgin olive oil, plus more for the baking sheet
3 fresh salmon filets, pin bones removed (I also get the skin removed)
1 tsp fresh grated orange zest, setting aside 1/2 tsp for the yogurt sauce
dash of salt, more to taste
dash of ground black pepper
3/4 cup yogurt (I'd recommend plain, whole-milk yogurt)
2 tb finely chopped flat leaf parsley
1 1/2 tb capers, rinsed, drained and chopped
1 tb fresh orange juice (I added a bit more)
1 bunch of asparagus, trimmed into 1 inch pieces
dash of cajun seasoning
cooked brown rice (as a side)

Directions:
Place a rack in the center of the oven and preheat the oven to 400 degrees. Lightly oil a rimmed baking sheet. Arrange the salmon, skin side down (if applicable), on the baking sheet. Drizzle the salmon filets with a little olive oil, sprinkle and rub in the zest on each filet, and add a dash of salt of pepper. Let this set aside while the oven preheats.

Combine the yogurt with the 1 tb olive oil, remaining zest, orange juice, capers, and parsley. Add salt and pepper to taste. Set aside. This can be made a few hours in advance and kept in the refrigerator.

Place the asparagus on the baking sheet around the salmon and top with a brush of olive oil and a dash of cajun seasoning. Roast the salmon until mostly cooked through, with a little pink in the center (approximately 10-15 minutes). Serve drizzled with the yogurt sauce. I served this with a side of brown rice as well, which I cooked per the instructions on the box.

Orange Ginger Chicken Stir-Fry

Adapted from Skinny One Pan Dinners (Better Homes & Gardens)


Day 3 of cooking this week -- it's been a while since this happened! The blog is getting some love this week, which is great! I found this recipe in a magazine that I picked up at the airport. Once I searched for it online, I saw that the reviews didn't show up that great -- however, we enjoyed this meal. I did make a couple of modifications, but nothing major. The recipe below is my adaptation. This made enough for about 4 people, so we'll have some leftovers! Feel free to swap out the veggies for whatever you'd prefer, but give this a try. It's a great week night meal! Enjoy!


Ingredients:
3 tb olive oil
~1 cup carrots, baby carrots sliced into thin strips
~1 cup fresh asparagus, cut into 1-inch pieces
~3/4 cup red bell pepper, sliced into thin strips and in half
1 pound chicken tenders, cut into 1-inch chunks
1 tb ginger (I use the refrigerated, pureed ginger)
3 garlic cloves, minced
1/2 tsp crushed red pepper (optional)
1 1/2 cups reduced-sodium chicken broth
1/4 cup orange juice
2 tb reduced-sodium soy sauce (I used gluten-free)
2 tb water
2 tb cornstarch
~ 1 tsp grated orange zest
2 boil-in-a-bags brown rice (could get away with 1 if you don't want leftovers)
1 tsp toasted sesame seeds, for garnish (optional)


Directions:
In a large skillet, heat 1 tablespoon of the oil over medium heat. Add carrots, asparagus, and red bell pepper. Cook and stir for approximately 5-7 minutes or until tender. Transfer to a medium bowl. In the same skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook and stir for 4 to 5 minutes or until chicken is no longer pink. Transfer to the bowl with carrot mixture.

In the same skillet, heat the remaining 1 tablespoon oil over medium heat. Add ginger, garlic, and, if desired, crushed red pepper; cook and stir for 30 seconds. Stir in broth, orange juice, and soy sauce. Bring to a boil.

In a small bowl combine cornstarch and the water; stir into broth mixture. Simmer, uncovered, for 2 minutes. Stir in chicken mixture and the orange zest. Cook and stir until heated through.

Serve chicken mixture over brown rice. Sprinkle with sesame seeds.

Bison Flank Steak Tacos

Courtesy of Plated Perfection


This was Day 2 of cooking healthy (for the most part) this week. Bison is a very lean meat and I love it. I get it from Cibola Farms (located in Culpeper, VA) at the Farmer's Market. They have a huge variety of cuts of bison, along with some other meats and products. They never disappoint. I decided to turn this piece of bison into tacos -- who doesn't love tacos on a Tuesday?! I marinated the bison for about 8 hours and I think that made a nice difference in flavor. I don't think 8 hours is necessary, but I'd do at least 4 to get the flavor. I think I went a little weak on the amount of marinade I made -- I usually like the meat to be swimming in it, but this still worked! Next time, I may just add a bit more to the portion of the marinade. Give this a go on Taco Tuesday!


Ingredients:
1.5 pound bison flank steak (or skirt steak)
juice of 1 lime
zest of 1 lime
2 garlic cloves
handful of fresh cilantro
3 tb olive oil
1 tsp ground smoked chipotle pepper
~2 tb Worcestershire sauce
salt, to taste


Taco Additions:
tortillas or shells of your choice
shredded cheddar/monterey jack cheese
fresh guacamole
shredded lettuce
chopped tomatoes
salsa of your choice


Directions:
In a food processor, combine the lime zest and juice, garlic, cilantro, olive oil, chipotle pepper, and Worcestershire sauce. Season the bison with salt on both sides and then cover in marinade on both sides. Cover in a container/dish and marinate for 4-12 hours. Place a large grill pan on high heat and sear both sides of the bison. Reduce the heat to medium-high and cook each side for an additional 2 minutes, depending on the thickness of the steak. It's even more ideal to cook the bison on the grill, but I didn't this time around. When done, remove from heat and let rest for 10 minutes. Slice and cut into bite size chunks for the tacos. Fill your taco with your favorite toppings on top of the delicious bison!

Seafood Pesto Zoodle Saute

Courtesy of Plated Perfection


The goal this week is to cook at home at least 3 times (maybe even more) and get a healthy start! This was Monday's meal and we opted for the seafood route (shocking, I know). I saw some good lookin' scallops and shrimp at Whole Foods and decided to toss those with some yummy pesto sauce, zucchini/squash noodles, heirloom tomatoes, and cheese -- because who doesn't love cheese?! This came out tasty and light. You could replace the seafood with chicken, white fish, etc. Enjoy!


Ingredients:
1 package zucchini/squash noodles (this was prepared, so I'd guess that it was approximately 4 zucchini/squash)
6 fresh sea scallops, cut in half
1/3 pound peeled, deveined raw shrimp (I removed the tails)
 ~1 cup pesto sauce (I used a prepared pesto sauce this go around)
dash of grated parmesan cheese (optional)
1/4 cup shredded parmesan cheese
1 cup heirloom tomatoes, cut in half or in quarters
Dash of lemon pepper
Splash of white wine (~1/4 cup)
2 tb olive oil
fresh basil, for garnish


Directions:
Turn the oven to broil on high. Rinse and pat dry the sea scallops and shrimp. Season with salt and lemon pepper. Heat the olive oil in a skillet over medium-high heat. Once hot, sear the scallops for approximately 1 minute per side. Add in the shrimp and cook on each side for an additional 1-2 minutes. Once the seafood appears done, remove to a plate and keep warm. Add additional olive oil if necessary. Toss in the tomatoes and cook for approximately 2 minutes. Add in the zucchini noodles with a splash of white wine, approximately 1/4 cup. Stir and cook for approximately 5 minutes until the zucchini noodles appear al dente (but not too soft). Stir in the pesto sauce and parmesan cheese. Add in the seafood and give it a good stir. Top with the shredded parmesan cheese and broil in the oven for approximately 3 minutes. Serve while hot!

Balsamic Pork Tenderloin with Sauteed Heirloom Squash and Tomatoes

Pork Adapted from Skinnytaste
Vegetables Courtesy of Plated Perfection


Crock pots are amazing and tonight I decided to try a new pork recipe. The pork was based very heavily off of the Skinnytaste blog, which I love! I just swapped out one a couple of the seasonings and the cut of pork. This was a great dish with lots of flavor, and even better when I topped it with some Carolina BBQ sauce I bought in North Carolina! It had plenty of flavor on its own, but I wanted to spice it up a little. Definitely give this a try - it would also be great on sandwiches.


Ingredients:
2 pounds pork tenderloin (could also use pork shoulder)
salt and pepper, to taste
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/3 cup chicken broth
1/3 cup balsamic vinegar + dash for the vegetables
1 tb Worcestershire
1 tb agave nectar
2 squash/zucchini, cut into bite-size chunks
1/2 pint heirloom tomatoes, cut into small chunks
1 clove garlic, diced
2 tb olive oil


Directions:
Season the pork tenderloin with salt, garlic powder, and cayenne powder and place it in the crock pot. Cook on either low heat for 8 hours or high heat for 6 hours. About 30 minutes before the pork is ready, heat a saute pan over medium-high heat with 2 tb olive oil. Toss in the squash and season with salt and pepper. After a couple of minutes, add the garlic and stir over medium heat. After another minute, add in the tomatoes. Splash with a dash of balsamic vinegar and cook for another couple of minutes until tender. When the pork is ready, take out of the crock pot and pull apart with a fork. Top with the juice from the crock pot, and place back in the crock pot if necessary to keep warm with a bit of the sauce. Serve with the vegetables.

Asian Halibut with Purple Carrots in Parchment Paper

Courtesy of Plated Perfection


Once again, I'm using my Farmer's Market goodies for dinner tonight! I was intrigued by the purple carrots I saw and so I just felt like I had to have them, and then the halibut was fresh at the grocery store, so I figured I'd give that combination a try! The fish turned out great. The only note that I'll remember for next time is to make sure I slice the carrots thin so that they cook in time. Enjoy!


Ingredients:
2-4 fresh halibut filets, depending on the size of the fish (I cooked 2)
1 tsp sesame oil
1 tsp fresh ginger, grated (or pureed in the bottle)
3 tb low sodium soy sauce
1 tb rice wine vinegar, seasoned
zest of a small lime
half of a lime, juiced
toasted sesame seeds, for garnish
~4 carrots, peeled (you can leave these unpeeled if desired)
parchment paper
nonstick cooking spray


Directions:
Preheat the oven to 400 degrees. Mix the sesame oil, ginger, soy sauce, rice wine vinegar, lime zest and juice in a bowl. Set aside. Slice the carrots on a diagonal in thin slices. Cut two squares of parchment paper to be large enough to hold the fish and carrots and fold over. In each square, spray some nonstick cooking spray, lay down equal servings of carrots, drizzle with the sauce and season with salt and pepper. Top with the fish and drizzle the fish with additional sauce. Fold the packets to where there are no openings and bake on a flat pan for approximately 15 minutes.

Eggplant Ravioli with Heirloom Squash & Tomato Sauce

Courtesy of Plated Perfection

This is a bit of a delayed post, as I made this a couple of weeks ago, but it was delicious. Better late than never! I have been trying to hit up one of our many farmer's markets each weekend to buy fresh vegetables. This go around I bought a couple of heirloom squash and some tomatoes - so much color, which I love! I decided to cook them all together and make a pasta sauce. I thought the squash would balance out the acidity of the tomatoes a little, and it was very tasty! Definitely give this a try. I served it over fresh eggplant ravioli which I also picked up from the farmer's market.

Ingredients:
2 heirloom squash/zucchini, cut into chunks - I used pattypan squash and a mexican zucchini
1 pint of heirloom tomatoes, cut in half
2 cloves garlic, chopped
2 tb tomato paste
2 tb olive oil
1 tb fresh parsley
dash of Italian seasoning
salt and pepper to taste
16 oz fresh pasta of your choice (I used eggplant ravioli)
parmesan cheese (optional)

Directions:
In a saute pan, heat the olive oil over medium-high heat and cook the garlic for approximately 2 minutes. Add the squash/zucchini and cook for 2-3 minutes and then add the tomatoes. Stir in the tomato paste, Italian seasoning, salt and pepper. Cook for an additional 3-4 minutes or until the vegetables are tender. Remove from the heat and let the vegetables cool for a few minutes. Add the mixture into a food processor and blend until smooth, but a little chunky (or your desired consistency). Toss in the fresh parsley and serve over the pasta with a dash of cheese.
NOTE: Cook the fresh pasta as instructed and drain.

Baked Chicken Tenders with Asparagus and Bok Choy Saute

Courtesy of Plated Perfection


Since I was working from home today, I decided to make a healthy lunch with the chicken tenders I had bought earlier in the week. I also had asparagus and bok choy to use up, so I threw them into a saute. This was a super simple meal to whip up! The chicken tenders were full of flavor, but much more healthy since they were oven baked instead of fried. Enjoy!


Ingredients - Chicken Tenders
1 pound chicken tenders
~2 cups Italian flavored breadcrumbs
~1/2 cup shredded (or grated) parmesan cheese
~1 cup olive oil
nonstick cooking spray, to grease the pan


Ingredients - Asparagus & Bok Choy Saute
3 heads of bok choy, bottoms cut off and then the bok choy cut in halves
1 bunch of asparagus, cut into 1-inch pieces
1-2 tb soy sauce (your preference)
salt and pepper, to taste
dash of olive oil
1/2 lemon, juiced
splash of rice wine vinegar (seasoned)


Directions:
Preheat oven to 425. Place the olive oil in a shallow dish, and the breadcrumbs & parmesan cheese mixture is another shallow dish. Coat the chicken tenders in the olive oil and then the breadcrumbs mixture until covered. Place in a greased baking dish. Bake for 10 minutes, turn the chicken tenders over, and bake for another 5-10 minutes. Serve with your favorite dipping sauce.


While the chicken is cooking, heat the olive oil in a saute pan over medium-high heat. Toss in the asparagus and bok choy. Stir and cook for approximately 5 minutes. Add the soy sauce, lemon juice, and rice wine vinegar and cook on lower heat for another 3-5 minutes.

Roasted Chipotle Salmon Tacos with Cabbage Slaw

Courtesy of Ina Garten & The Food Network


I've now made this recipe twice. The first time these got devoured before I could even take a picture, hence the late post! This was a delicious recipe and I highly recommend it. It's also great for a group dinner. The leftovers are also good if you have them. The slaw only held up for about 1 day after, but still delish! The salmon alone was really tasty and could be used on its own as well, instead of as tacos.


Roasted Salmon
olive oil, for greasing the pan
1 3/4 pounds center-cut fresh salmon, skin removed
2 tsp chipotle chile powder
1 tsp grated lime zest
salt and pepper, to taste
3 tb freshly squeezed lime juice
12 6-inch tortillas
4 avocados, seeded and peeled
3/4 tsp sriracha sauce


Slaw
3/4 pound green cabbage, cored and finely shredded (I used Napa cabbage)
1/2 seedless cucumber, unpeeled, halved lengthwise, seeds removed, and thinly sliced
1/4 cup good quality white wine vinegar
3 tb fresh minced dill
salt and pepper, to taste


Instructions:
At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.     


When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.                   


Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper. To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.            

           

Crab Cakes with Red Pepper Chipotle Lime Sauce & Sauteed Vegetables

Crab Cakes adapted from skinnytaste.com
Vegetables courtesy of Plated Perfection


Last night we were craving crab cakes (because why not?!). I wanted to make a healthier version, so I went to one of my favorite blogs - skinnytaste.com. Her recipes are so tasty and healthy at the same time. I was a little short on the crab meat, so mine turned out a little too "liquidy"...make sure you have enough crab meat! The flavor was great though and so was the sauce! Enjoy!


Ingredients:
Crab Cakes

9 ounces lump crab meat, picked free of shells

1/2 cup (about 13) reduced fat Ritz crackers, crushed

1 whole egg plus 1 egg white, beaten

2 finely chopped scallions

2 tbsp finely chopped red bell pepper

1 tbsp low fat mayonnaise (I used greek yogurt)

2 tbsp fresh cilantro (or parsley)

1/2 lime, juiced

salt and pepper to taste

cooking spray

Red Pepper Chipotle Lime Sauce

1 tbsp roasted peppers (jarred)

1/4 cup light mayonnaise (I used greek yogurt)

1 tsp minced canned chipotle chilies in adobo sauce

1 tsp fresh lime juice

Sautéed Vegetables

~1/2 cup zucchini, cut in half lengthwise and then cut into 1/2 inch pieces

~1/2 cup asparagus, cut into 1 inch pieces

~1/2 cup red bell pepper, cut into chunks

1 clove garlic, chopped

salt and pepper to taste

dash of salt-free Italian blend seasoning

1 tb olive oil

Directions:
For the sauce, in a small blender (or magic bullet) puree greek yogurt/mayonnaise, lime juice, roasted pepper and chipotle pepper. Set aside.


In a large bowl, combine crushed crackers, eggs, scallions, pepper, mayo, cilantro, lime juice, salt and pepper. Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks. Gently shape into patties using a 1/2 cup measuring cup. Chill in the refrigerator at least 1/2 hour before baking.

In a skillet, heat 1 tb olive oil and toss in the garlic. Cook for about 2 minutes. Add in the vegetables and seasonings and simmer over medium heat for about 10 minutes.


Preheat oven to 400°. Grease a baking sheet with cooking spray. Bake about 8-10 minutes on each side, until nicely browned. Drizzle red pepper chipotle lime sauce over crab cakes and serve with the vegetables.

Lemony Salsa Verde Scallops with Mashed Cauliflower

Lemony Salsa Verde courtesy of Epicurious
Mashed Cauliflower courtesy of Plated Perfection


This recipe was perfect for a healthy weeknight meal, and the sauce was very bright and refreshing. It would also be great on a mild, white fish!


Ingredients:
Lemony Salsa Verde

1/2 lemon (with peel), seeded, chopped (I didn't include the peel)

1 finely chopped small shallot

1 finely chopped garlic clove

Salt and pepper

1 cup olive oil (I adjusted this to about 3/4 cup olive oil)

3/4 cup finely chopped fresh parsley

1/2 cup finely chopped fresh cilantro

1/4 cup chopped fresh chives

Lemon juice

1 pound fresh sea scallops

1 tb olive oil

Mashed Cauliflower

1 head cauliflower, cut into florets

1/3 cup reduced fat sour cream

1 tb butter

salt and pepper to taste

splash of skim milk

Directions:

Combine 1/2 lemon (with peel), seeded, chopped, 1 finely chopped small shallot, and 1 finely chopped garlic clove; season with salt and pepper. Let sit 5 minutes. Stir in 1 cup olive oil, 3/4 cup finely chopped fresh parsley, 1/2 cup finely chopped fresh cilantro, 1/4 cup chopped fresh chives. Season with salt, pepper, and lemon juice, if desired.

In a pot, bring a pot of water to boil. Add the cauliflower and boil approximately 10-15 minutes or until somewhat tender. Drain and add to a large bowl. Using a masher, begin to mash the cauliflower and add the sour cream, butter and salt and pepper. Mash until smooth.

In the meantime, heat the 1 tb olive oil (or butter) in a skillet over medium-high heat. Pat dry and season the scallops with a dash of salt and pepper. Sear on each side for approximately 3 minutes until browned on each side. Serve scallops with the salsa verde on top, alongside the cauliflower.

Prosciutto & Vegetable Frittata

Courtesy of Plated Perfection

It's been quite some time since I've made a frittata, and since we are kicking off "Dry August", I figured a healthy breakfast to have on hand for the next few days would be ideal. In an attempt to lose some weight, we have decided not to drink in August (with the exception of our wedding anniversary and another event), but otherwise, it'll be a lot of staying in and cooking this month! Get ready for more posts! This frittata came out great and will be so easy to heat up the next couple of mornings. You can get creative with your ingredients, but this is what I had on hand and it went great together! Give it a try!

Ingredients:
8 large eggs
1/4 cup skim milk
1/4 cup shredded cheddar (optional)
1/2 zucchini, diced
1/2 shallot, diced
1/2 bunch asparagus, chopped into 1/2 inch pieces
1-2 tb olive oil
4 oz diced prosciutto (I buy this already packaged from Citterio - it's much leaner than pancetta)
dash of salt and pepper
non-stick cooking spray
parsley (for garnish)

Directions:
In a saute pan, heat 1-2 tb olive oil and cook the zucchini and asparagus over medium-high heat for approximately 3 minutes. Lower the heat to medium and add in the shallot and cook another 1-2 minutes. Toss in the prosciutto and stir together to blend the flavors. Remove from the heat and place in a bowl to cool off for a few minutes (you don't want to add a hot mixture to the whisked eggs as it'll start cooking them). While the vegetables are softening, whisk together the eggs, milk, cheese, and a dash of salt and pepper. Also add a dash of pepper to the vegetable mixture (you won't need the salt with the prosciutto). Preheat the broiler to high. Once the vegetables have cooled a bit, add them to the egg mixture. Spray a skillet with non-stick cooking spray and pour in the egg/vegetable mixture. Heat the mixture over medium heat for approximately 5 minutes, until the sides are set but there is still a loose egg mixture in the middle. Place in the broiler and broil for 5 minutes on high heat, with the oven cracked. Remove and top with parsley and serve.

Chicken & Zucchini Saute "Two Ways" with Mexican Brown Rice

Saute Courtesy of Plated Perfection
Mexican Brown Rice Adapted from Skinnytaste (skinnytaste.com)

Last night we were both craving Mexican food. Originally, I was going to try a new recipe that was super healthy, but I decided to splurge and make some new tacos and also toss in a quesadilla. The Mexican brown rice was a nice addition and made me feel a little more healthy :) The saute itself  would be great on its own, on a salad, or just over rice! This was delicious - give it a try!

Ingredients:
Chicken & Zucchini Saute
2 chicken breasts, cooked and shredded
1/2 zucchini, diced into bite size pieces
1/4 - 1/2 yellow onion, diced
1 garlic clove, diced
~ 1/2 tsp smoked paprika
~ 1/4 tsp cumin
~ 1/4 tsp chili powder
~ 1/4 cup diced tomatoes
dash of salt and pepper, to taste
1/2 lime, juiced
1-2 tb olive oil
1/3 cup enchilada sauce (I used green chile)

Mexican Brown Rice
1 bag of cooked (unseasoned) brown rice
1 tsp olive oil
1/4 onion, finely diced
1/4 cup diced tomatoes
1 jalapeno, seeds and membrane removed, minced (I left out because I didn't have one)
1 garlic clove, minced
2 tablespoons tomato paste
~ 1/2 tsp cumin
~ 1/2 tsp smoked paprika
dash of chili powder
dash of salt and pepper, to taste
dash of lime juice
chopped cilantro, optional

Directions:
Saute
Heat a skillet with the olive oil over medium-high heat. Add the onion and garlic and saute for approximately 2 minutes. Add the zucchini and tomatoes and cook for another 3-4 minutes over medium heat. Add the cooked chicken, smoked paprika, cumin, chili powder, and enchilada sauce. Stir well and cook until the chicken is heated through, about 2 minutes. Top with lime juice and stir.

Mexican Brown Rice  
Cook the rice according to package directions and set aside. Heat the olive oil in a skillet on medium high heat and add the onion and garlic. Cook for about 3 minutes. Add the tomatoes and jalapeno (if using) and cook another 2 minutes or so. Add the tomato paste, cumin, smoked paprika, chili powder, lime juice, salt and pepper. Add the rice and stir together over medium heat - cook for 2 minutes or so to incorporate all of the flavors. Top with cilantro.

Serve the chicken & zucchini mixture either in a taco, on a salad, or on the rice.
Taco: Fill the taco with the chicken & zucchini mixture and your favorite toppings and serve with rice.
Quesadilla: Fill a tortilla with the chicken mixture and cheese and saute with a touch of olive oil until the cheese is melted through. Top with my favorite sauce - Herdez Guacamole Salsa and sour cream!

Grilled Bison Ribeye with Garlic Asparagus

Courtesy of Plated Perfection

This past weekend I was able to go to the Farmer's Market where some of my favorite, local farms are represented. Cibola Farms out of Culpeper, VA is my favorite spot to buy bison steaks - they are SO good and they have such an amazing variety.  This go around, I went with the bison ribeyes and we cooked them on the Big Green Egg tonight with some asparagus. It was super easy and the marinade I used only took a little time to provide a lot of flavor. This can be cooked on any grill, or on the stove top in a grill pan!

Ingredients:
2 bison steaks
~1/2 cup your favorite marinade (I used Stubb's Beef Marinade with soy, garlic, and red pepper)
~ 2 tb Chicago steak seasoning (I eyeball this and just coat each side with a reasonable amount)
Bunch of asparagus, tough stems snipped
1 clove garlic, diced
dash of salt and pepper
2 tb vegetable oil
dash of shredded parmesan cheese, to top asparagus

Directions:
Marinate the steaks in a glass dish for a couple of hours if you can. Remove from the fridge about 30 minutes before putting them on the grill. Top with the steak seasoning and brush with the oil. Coat the asparagus with the remaining 1 tb oil, salt, pepper, and toss with the garlic. These are going to vary based on what cooking device you're using. In our case, we heated the Big Green Egg to about 500 degrees, so that when we opened it to put the steaks in, it would drop down to 450-475 degrees. We cooked them for about 5 minutes per side, and it came out a bit more done than we'd usually go for -- but I was following a blog post I saw online. Next time, I'd say go for about 3 minutes per side. When the steaks come off, put the asparagus on the grill in a vegetable pan. Grill for about 6 minutes and top with parmesan before serving.

Santa Fe Turkey Stuffed Zucchini Boats

Adapted from Skinnytaste (www.skinnytaste.com)

We are once again on a mission to cook as healthy as possible this week -- but not lose good taste! I will warn you that this recipe is a bit time consuming (maybe just the first time you make it), but it was so worth it. This was SO delicious!!! We also had a lot of leftover filling, so I can't wait to eat that for lunch today and tomorrow. The nice thing is that you can get creative with the filling - put it in a taco or on a salad, etc. Definitely give this a try!
NOTE: The recipe below is my adaptation.

Ingredients:
16 oz. 94% lean ground turkey
3/4 cup black beans, rinsed and drained
3/4 cup corn, fresh or frozen (I bought frozen and microwaved them before adding them in)
2 tb canned jalapenos, diced (I didn't have fresh on hand)
1 large tomato, diced
1 garlic clove, minced
2 tb fresh cilantro
1/4 cup onion, chopped
few dashes of cumin (to taste)
few dashes of smoked paprika (to taste)
salt, to taste
5 zucchini, cut in half lengthwise
1/4 cup shredded carrots, diced
1/2 cup jarred salsa
shredded, reduced-fat Mexican cheese (1 tb per zucchini half)
Herdez Guacamole salsa (I used this on top of each zucchini half)
reduced-fat sour cream, for topping as desired

Directions:
Bring a large pot of salted water to boil. Preheat oven to 400°F. Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Chop the scooped out flesh of the zucchini in small pieces and set aside 1/2 of a cup to add to the turkey filling (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe, along with the shredded/diced carrots. Drop zucchini halves in boiling water and cook 1 minute. Remove from water. In a large skillet, brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, jalapeno pepper, diced tomatoes, reserved zucchini and carrot, cumin and smoked paprika. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces. Place the salsa in the bottom of a large baking dish (or two medium size dishes) and place the hollowed out zucchini cut side up in the dish. Using a spoon, fill the hollowed zucchini boats dividing the filling equally, about 1/3 cup in each, pressing firmly. Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. When serving, top with the guacamole salsa and a few dollops of sour cream!

Chipotle Orange Glazed Salmon with Roasted Broccoli

Salmon courtesy of Good Housekeeping Magazine

Monday -- the day that we usually try to start fresh and eat healthy. We were successful tonight and went for some broiled salmon with broccoli. The sauce for this recipe was very easy in a mini food processor (or you could use a blender) and it's pretty quick! You could serve this with whichever vegetables you want if trying to cut back on carbs - I just had broccoli on hand. This sauce does have a bit of heat, but it's full of flavor. Enjoy!

NOTE: For the broccoli, I just tossed that with some olive oil and table blend seasoning and roasted at 400 degrees for about 10-15 minutes before broiling the salmon.

Ingredients:
1/2 cup orange juice
2 tsp adobo sauce (from chipotle chilies)
1 chipotle chile, chopped
1 garlic clove, chopped
1/2 tsp ground cumin
4 pieces skinless, boneless salmon

Directions:
Arrange oven rack 4-6 inches from the broiler.  Preheat broiler on high. Spray a baking dish with nonstick cooking spray or olive oil. Meanwhile, mix the orange juice, adobo sauce, chipotle chili, garlic, and cumin in a mini food processor or blender. Season the salmon fillets with some salt and brush them with the sauce. Broil for 5-7 minutes, or until opaque throughout.

 

Seared Scallops with Pearled Couscous

Courtesy of Plated Perfection

This past week, I was able to find fresh scallops again and decided to pair them with some couscous. The couscous was just a boxed Middle East couscous, but delicious with the scallops. You could pair them with any flavor of rice or couscous you'd like. These scallops were super simple to cook and took no time at all! Enjoy!

Ingredients:
10-12 sea scallops (this is a hefty portion for 2 people)
dash of lemon pepper seasoning
squeeze of fresh lemon
dash of sea salt
1-2 tb olive oil
1 tb fresh parsley, for garnish (optional)
couscous, prepare per the package instructions

Directions:
The couscous takes a lot longer than the scallops, so start preparing that first. When you have about 8 minutes left, heat the olive oil in a large saute pan. Add enough olive oil to coat the bottom of the pan. Season the scallops with the lemon pepper, lemon juice, and salt. Add the scallops to the pan, not overcrowding them. Sear for approximately 3 minutes per side and then flip, searing the other side for another 3 minutes. They should have a nice brown on them. Top with additional lemon juice and parsley, if desired. Serve over the couscous!

Greek Lamb with Yogurt Mint Sauce

Courtesy of Ina Garten & Food Network

Two words describe this recipe -- Treat Yourself! This recipe was great and I've been wanting to make it for quite some time. I love Ina Garten and have seen the episode where she makes this lamb recipe...it just looked so delicious, and it didn't disappoint! I highly recommend marinating the lamb chops as long as you can -- she recommends up to overnight. I was able to marinate for about 8 hours and it was fantastic! Definitely give this a shot and enjoy!
NOTE: I asked the butcher to go ahead and cut the individual chops for me, off of the frenched rack.

Ingredients - Lamb Chops:
4 large garlic cloves
3 tb chopped fresh rosemary
1 1/2 tsp dried oregano
1 1/2 tsp salt
3/4 tsp black pepper
1/2 cup fresh lemon juice (3-4 lemons)
1/2 cup olive oil
1/2 cup dry red wine
2 racks of lamb, frenched and cut into 8 chops (I only cooked one for 2 people)

Ingredients - Yogurt Mint Sauce:
6 scallions, white and green parts, chopped
1/2 cup chopped mint leaves
2 tb fresh chopped dill (the store was out, so I had to skip this one)
pinch of crushed red pepper flakes
1 tb olive oil (I ended up using 2 tb)
1 tb lemon juice (I ended up using 2 tb)
7 oz greek yogurt (I used Fage Nonfat)
1 tsp salt
1/2 tsp black pepper

Directions - Lamb Chops:
Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight. When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.

Directions - Yogurt Mint Sauce:
Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop. NOTE: If this ends up too salty for you (mine did), I added a bit of agave nectar.

 
 

Seared Tuna Steak

Courtesy of Plated Perfection

This is a bit of a delayed post, but this is a super easy recipe for searing tuna. You can serve it with either a salad or whichever side you prefer - the recipe is for the tuna itself. This was super tasty and I was fortunate to have found some fresh tuna at the market - yum! Caveat - these are estimations as I roughly measured the ingredients.

Ingredients:
1-2 tuna steaks (personally I only buy when fresh)
1 tb sesame oil
1/4 cup soy sauce (low sodium)
1 tb chopped ginger (I used the pureed ginger)
1/2 lime, juiced
dash of pepper
sesame seeds, for garnish after cooking (optional)
2 tb olive oil, for the pan (not for the marinade)

Directions:
Sprinkle the tuna steaks with a small dash of pepper (if desired). Mix the remaining sauce ingredients together in a bowl. Pour over the tuna steaks in a shallow bowl or dish so that the tuna steaks are laying flat. Flip the tuna steaks so that they are evenly coated. Let marinate for approximately 20 minutes. Do not marinate for too long or the citrus will start to cook the tuna. Heat a saute pan over medium-high heat with olive oil. Once the oil is heated, sear the tuna steaks for approximately 1-2 minutes per side. I prefer the tuna pretty rare, so this will allow it to be rare in the middle. If you'd like it cooked through more, sear for closer to 3-4 minutes per side -- that will cook it through more.

Salmon Baked in Foil

Courtesy of Plated Perfection
 
Once again, I know it's been a while! I've been cooking previously posted recipes lately but this one is new for once! It's super easy and one that you can just throw in the oven and walk away (for a bit anyways). The salmon comes out super moist and the seasoning turned out well I thought. I used fresh salmon (because that's the only way I roll). Give it a go - this is a pretty easy weeknight dinner! Enjoy!

Ingredients:
2 salmon fillets (mine were 6 oz. each)
2 garlic cloves, minced
5 tb olive oil
1 tsp italian seasoning (I used salt-free)
1 tb lemon juice
1-2 tb fresh mint, diced  (I didn't measure)
dash of salt
dash of pepper
aluminum foil

Directions:
Mix together the garlic, olive oil, italian seasoning, lemon juice and mint. Season the salmon fillets with a dash of salt and pepper. Place the salmon, skin side down, in a glass dish and pour the marinade over the salmon. Cover as well as possible. Place in the refrigerator for an hour (or as close to that as possible). Preheat oven to 400 degrees. Remove the salmon from the refrigerator and place each one in the middle of a square of aluminum foil. You want to be able to seal the foil on all edges, so make sure the sheet is big enough. Spoon whatever marinade is left over the fish and seal around all edges. Place on a baking sheet and bake at 400 degrees for approximately 20 minutes. The salmon will be cooked through at this point, but remains very moist. If you'd prefer it cooked a bit under, reduce the cooking time by a few minutes.

Smokey Stuffed Peppers with Avocado Sauce

Peppers created by Plated Perfection
Avocado Sauce by Minimalist Baker (www.minimalistbaker.com)

It's been a while since I've posted any recipes, but I wanted to get this one up here since a few folks showed some interest. We were overseas traveling for a couple of weeks and then I was sick for about a week, so I apologize for the big gap! These stuffed peppers I tried to make on the healthier side and they were delicious. I think I could eat the filling alone and be a happy girl! They make great leftovers as well. Definitely give these a go. You could even make these vegetarian if desired and just leave out the ground turkey/add more vegetables. The spices were also eyeballed - use more of what you like (personally, I loved the smoked paprika). Enjoy!

Stuffed Peppers Ingredients:
4 bell peppers, cut in half and seeded (I use a variety of colors)
1 lb ground turkey (lean)
~ 1 cup cooked & drained brown rice (eyeball how much rice you want in the filling)
1/4 cup chicken broth (I used the bone broth for more flavor) - you'll use this in batches
~3/4 cup tomato sauce (unsalted)
~1 tsp cumin
~2 tsp smoked paprika
~1 tsp garlic powder
dash of cayenne pepper
1 cup black beans, rinsed and drained
shredded cheddar cheese, for the topping
1 tb olive oil
dash of salt

Avocado Sauce Ingredients:
1/2 small avocado, cut into chunks
1 cup cilantro, stems removed (personal preference)
3 small limes, juiced
1/3 cup extra virgin olive oil
1/4 tsp salt
1/4 tsp cumin
1 tb agave nectar (or sweetener of your choice)
water to thin

Directions:
Preheat the oven to 375 degrees. Cook the rice, strain and set aside. I used the boil-in-the-bag kind since I had it on hand. Wash, cut and seed your peppers and place in a greased baking dish (I used 13 x 9). Set aside. In a large skillet, brown the ground turkey with a tb of olive oil. Toss in the spices (cumin, paprika, garlic powder, and cayenne pepper). Add a dash of salt as well. Stir in the tomato sauce (use as much as desired) and a bit of the chicken broth. Simmer together until browned. Stir in the black beans and rice and incorporate all of the ingredients together. Fill the peppers to the top so that the mix isn't falling out. Cover the dish with aluminum foil and bake for approximately 30 minutes. Remove from the oven, remove the foil, top each pepper with a spoonful of chicken broth that is left over and a dash of cheddar cheese. Bake for another 10 minutes. Top with the avocado sauce before serving.

For the avocado sauce, a food processor/blender will make this much easier on you. Toss in all ingredients except for the water. Puree together. Add the water and remove the avocado from the sides of the food processor/blender. Puree a bit more and serve.

Lightened Up Shepherd's Pie

Courtesy of Plated Perfection

Since we will be out of the country for St. Patrick's Day, I figured we'd get in the spirit and make Shepherd's Pie a little early. We are also trying to be healthy, so I made a few modifications to your normal shepherd's pie to make it lighter. The only thing I'd change is that next go around, I think I'll stick to lean ground beef instead of using lean ground turkey - it got a little dry in my opinion and was a bit crumbly. Still tasty, but just my lessons learned!

Ingredients:

Cauliflower + Potato Topping

·      1 head cauliflower, chopped into florets

·      1-2 yukon gold potatoes (you can also omit this and just use cauliflower - I just figured I'd throw a few in for creaminess)

·      1 tablespoon butter

·      1/4 cup low fat sour cream (optional)

·      dash of salt and pepper

·      splash of skim milk

Filling

·      2 tb olive oil

·      1 small onion, diced 

·      2 celery ribs, diced (approx.)

·      1 cup peas (approx.)

·      2 carrots, diced (approx.)

·      2 cloves garlic, minced

·      1 pound ground turkey (or you can use lean ground beef)

·      1/4 cup homemade beef broth

·      splash of worcestershire sauce

·      1 tb tomato paste (or ketchup would do)

·      1-2 tb chopped fresh rosemary

·      1-2 tb chopped fresh thyme

·      salt and pepper to taste

·      shredded cheese to top the cauliflower (use one that melts well)

Instructions:

Preheat the oven to 400 degrees. Grease a 2 quart casserole dish and set aside. You can use 3 quart, but it will be pretty thin. In a large pot, steam or boil the potatoes and cauliflower until tender. I steamed them separately and set aside. Heat 2 tb of olive oil in a large skillet or saucepan over medium high heat. Add the onion, garlic, celery, and carrots and cook until beginning to soften, around 5 minutes. Add the peas once they've softened. Add the ground meat to the pan and cook until browned. Add the beef broth, tomato paste, rosemary, and thyme and season with salt and pepper. Let simmer while you prepare the topping.

Add 2 tb of butter, the sour cream and skim milk. Season with salt and pepper. Mash the potato and cauliflower mixture until smooth. To assemble, spread the filling on the bottom of the dish. Top with the cauliflower and potato mixture and smooth with a spoon. Cover with shredded cheese, if using. Bake for 25-30 minutes or until the top is brown and bubbly.