Mock Lobster Salad

Mock Lobster Salad

Serves 2

 

1 package chucked imitation crab meat

¼ c. light  mayonnaise

¼ c. plain Greek yogurt

½ fresh squeezed lemon juice

1 stalk celery sliced thinly

1 green onion sliced thinly (white and green parts)

Pinch of kosher salt

4-6 grinds of fresh ground black pepper

¼ tsp. Chesapeake Bay Seasoning (Penzeys) or your favorite seafood seasoning

1 Tbs. fresh chopped cilantro or chives or dill or parsley (whichever you like best)

Directions: In a medium size bowl mix all ingredients. Serve on green lettuce, fresh spinach, warmed pita, fresh whole grain bread or all by itself.  

Silly Good Snack

Silly Good Snack

This is a delightful creamy crunchy snack that will fill you up with minimal calories. If you want to cut more calories from the snack divide one wedge of cheese between two peppers (I do this when the peppers are small.)

Serves 1

4 colored sweet peppers, topped sliced off and seeded
4 wedges of garlic herb laughing cow cheese
Salad can be added to peppers for a healthy lunch:
1 c. fresh spinach
2 slices of baked turkey bacon, crumbled
2 ts. light balsamic dressing

Directions: wash, slice tops off of peppers and seed peppers. Remove the foil from each wedge of cheese and then stuff peppers with the cheese. Enjoy for a snack or add peppers to a bed of fresh spinach, crumbled turkey bacon and light balsamic dressing for a healthy lunch.

Coconut Macaroons

Coconut Macaroons

Makes 30 cookies

My 10 year old son, Joe, made these cookies and they turned out perfect as they melt in your mouth. They are also low in fat and each cookie is about 55 calories. 

3 egg whites

1 tsp. vanilla

1 c. sugar

2 c. flaked coconut

Directions: Preheat oven to 325 degrees. Line sheet pans with parchment paper.  In a medium mixing bowl beat egg whites and vanilla with mixer on high speed until soft peaks form (tips curl) then gradually add sugar about 1 tablespoon at a time beating until soft peaks form. Then remove from the mixer stand and fold in coconut carefully.   

Using a medium sized scope drop mixture approximately 2 inches apart for about 6 per sheet. Bake in the oven at 325 degrees for 20 minutes or just until edges are lightly browned. Transfer to a wire rack and let cool. 

*Next time, I would drizzle some melted chocolate over the top of the cookies (the girls like the chocolate in our house, but Andrew and Joe prefer plain).

Power Shake

Power Shake
Serves 2

1/4 c. plain Greek yogurt
1/2 c. frozen mixed fruit (I like triple berry)
1/2 banana
1 Tbs. ground flax seed
2 tsp. chia seeds
1 scoop vanilla whey protein powder
1 c. fresh orange juice or apple juice

Directions: Add all ingredients to your blender and blend until well combined. The chia seeds in this add a tremendous pop to the drink. It is thick and delicious!

Tremendous Turkey and Noodles

Tremendous Turkey and Noodles

Serves 4  (this recipe makes three meals in 8x8 pans and freezes well)

1 pkg. egg noodles, cooked according to package directions

3 c. baked turkey breast, diced into 1 in. pieces

Roasted Veggies:

3 carrots, cleaned and thinly sliced into rounds

3 stalks celery, cleaned and thinly sliced into rounds

1 large onion, diced

2 sweet potatoes, peeled and diced (same size as carrots)

2 bay leaves

1 garlic bulb

3 tbs. olive oil

½ tsp. kosher salt

½ tsp. fresh black pepper

2 tsp. Bouquet Garni (salt-free all purpose herb blend by Penzeys Spices)

or your favorite think Thanksgiving

Topping:

9 slices turkey bacon, bake in the oven till browned (15 min. 400 degrees), crumbled

1 package sliced provolone cheese, diced (I used reduced fat)

Sauce:

1 c. Plain Greek Yogurt

2 fresh eggs

1 c. grated Parmigiano Reggiano cheese

2 c. chicken broth (fat free low sodium)

1 box cream cheese (I used 1/3 reduced fat)

+roasted garlic

 

Directions: Preheat oven to 400 degrees. Prepare bacon on a foil lined rimmed baking sheet top with fresh ground black pepper and pop into the oven (set your timer, but you will smell it when it gets close). Add water and 2 Tbs. kosher salt to a stock pot, bring to a boil and add noodles (cook according to package directions usually about 8 minutes) then drain. Prepare 3 foil 8x8 pans by spraying with cooking spray. 

Prep all of your veggies and mix 1 Tbs. plus 2 tsp. olive oil, salt, pepper, herbs, bay leaves. Bake on the same pan you used for the bacon. Roast veggies for 30 minutes stirring at the half way mark. Cut your bulb of garlic in half crosswise and place in a piece of foil, drizzle with 1 tsp. olive oil and a small pinch of salt. Wrap foil around the garlic and add to the oven with the veggies.  In a mixing bowl combine ingredients for the sauce (yogurt, eggs, cheese, broth and cream cheese, + garlic squeezed out of casing after roasting). 

In your prepared pans divide your noodles, turkey, veggies, and sauce. Mix ingredients in the pans. Top with crumbled bacon and provolone cheese. When ready to bake cook noodles uncovered at 400 for 20 minutes. If frozen, remove from the freezer the night before and then bake. The casserole should be bubbly with brown spots on top when finished.

Marinara Sauce for Baked Italian Meatballs with Pasta

Marinara Sauce for Baked Italian Meatballs with Pasta

Serves 6

1 tsp. olive oil

1 onion, sliced thinly lengthwise

1 pkg. frozen spinach

2 anchovies, packed in water (secret to the dish you won’t believe the depth of flavor!)

2 tsp. dried basil

2 cups fresh button mushrooms, cleaned and quartered

2 cloves garlic, minced

1 large jar of marinara sauce (I prefer to use my homemade sauce, however use your favorite)

12 Baked Italian Meatballs (see previous posting for the recipe)

½ a lemon, juiced (this freshens the sauce and is a great background to the tomatoes)

1 box whole wheat spaghetti noodles

Directions:

Bring a large pot of water with ¼ c. kosher salt to a boil for noodles. In a large pot, start by heating one tsp olive oil and sweating the onions with the burner on medium high heat. Sprinkle onion with a pinch of kosher salt and fresh ground black pepper. Add spinach, anchovies, garlic and basil to the pot and stir until combined. Add mushrooms and sprinkle with a tiny more salt and fresh ground pepper. Stirring ingredients in the pot occasionally and let cook for 10 minutes. Turn the heat back to medium and add your marinara sauce and meatballs.    

Add noodles to boiling water and set your timer for 10 minutes. Add the fresh squeezed lemon juice to the sauce. Preheat broiler to low.  To serve grease small crocks and add a scoop of cooked noodles drained, followed with sauce and five or six meatballs, top with cheese of your choice (I prefer an Italian blend that includes provolone because it browns well).  Broil dish for 3-4 minutes until bubbly and light brown on top.

Baked Italian Meatballs

Baked Italian Meatballs

Makes 100 meatballs (1 Tbs. in size)

These meatballs are fabulous! They freeze well and can be added to a number of dishes including: meatball sub, marinara and pasta, pizza, Italian Wedding Soup, or as an appetizer with a side of sauce. The possibilities are endless. Make a batch on the weekend and place baked, cooled, frozen meatballs in freezer bags.  This will save you time during the week and still allows for a tasty home cooked meal. 

Tip: If using frozen meat thaw it overnight in the refrigerator so you don’t have to defrost in the microwave where you might get browned hard spots making it difficult to blend with the other ingredients.

2 lbs. ground lean beef

1 lb. ground sausage

2 eggs

3 Tbs. Italian blend seasonings (I prefer Penzeys, however use what you have on hand)

1 box blend quinoa (flavor of your choice) or using your food processor or blender, grind oatmeal to a powder

1 Tbs. Worcestershire sauce

1 Tbs. Soy sauce

1 tsp. fresh ground black pepper

Directions: Preheat oven to 400 degrees.  Mix all ingredients in a large bowl until combined. Using a 1 Tbs. scoop (I use the smallest Pampered Chef scoop) or fingers roll meat in your hands.  Place on a lined cookie sheet on a grease sprayed cooling rack (so the grease can drip down when you bake the meatballs.  The meatballs should be all about the same size. You can put the meatballs close together because they will shrink, not expand like cookies.  Bake meatballs for 20 minutes and then remove from the oven to cool. When cool you can freeze them on a cookie sheet (for about 30 minutes) and then package into plastic freezer bags. This allows you to take out as many as you need for a recipe without the meatballs sticking together in a big clump.