Baked Zucchini Chips

Level: Easy
Taste: SOOOOO DELICIOUS. I couldn't stop snacking on these!

Ingredients:

• 2 thinly sliced zucchinis 
• Paprika
• Sea salt
• Black Pepper
• Grated Parmesan 
• Olive oil 
• Garlic Powder
• Chili Powder (optional)
  

1) Preheat the oven to 425 degrees. 

2) Toss the sliced zucchini with enough olive oil to coat each slice (roughly 2-3 tbsp).  

3) Lay the slices on an aluminum foil covered cookie sheet (I used 2 cookie sheets). 

4) Sprinkle the slices with paprika, garlic powder, chili powder (optional), olive oil, parmesan (lightly), and sea salt. 

5) Bake in the oven for 15 minutes, flip the slices, and bake for another 5-7 minutes.

Pico De Gallo Chicken Lettuce Wraps

Level: easy

Taste: Refreshing!

Ingredients

• 3 chicken breasts
• 3 large romaine heart lettuce leaves
• 2-3 chopped small tomatoes
• 1 chopped bell pepper (any color) 
• 1/2 chopped red onion
• 1/2 Tsp garlic salt
• 1 1/4 Tsp crushed garlic
• 1 1/4 Tsp taco seasoning 
• 1 1/4 Tsp crushed cilantro 
• Mrs. Dash Southwest Chipotle seasoning (optional) 

Directions: 

1) Season the three chicken breasts with the chipotle seasoning, and pan fry until cooked through. I cook the chicken with coconut oil cooking spray, and don't use salt since there is enough in the pico de gallo. 

2) Mix the chopped veggies, garlic, taco seasoning, and cilantro in a bowl. Add the recommended amount of garlic salt, or taste test to your liking! 

3) Spread the Pico on the romaine leaves and add chicken. 

I 100,000% recommend always having your fridge stocked with gourmet garden products. My recipes always call for fresh garlic, ginger, taco seasoning, cilantro, etc., and these products are so easy to use and keep in the fridge! I always buy these from Safeway or QFC. 

Paleo Almond Honey Cupcakes

Super easy on-the-go breakfast muffins/cupcakes. 

Level: Easy

Taste: Yummy for breakfast!

Ingredients:

2 tbsp Coconut Oil

1/4 cup Coconut Flour

1/4 tsp Sea Salt

1/4 tsp Vanilla Extract

1/4 Cup Sliced Almonds

1/4 Cup Chopped Walnuts (optional)

2 tbsp Almond or Coconut Milk

1/4 tsp Baking Powder

3 tbsp Honey

3 Eggs (I used fat free, cholesteral free ready eggs)

1) Preheat the oven to 400 degrees. 

2) Mix melted coconut oil, sea salt, vanilla extract, milk, honey, and baking powder together in a bowl with a whisk (hurry or the the coconut oil will start congealing). 

3) Whisk in the flour until most of the lumps are gone, and then fold in the nuts. 

4) Siphon the batter into a 6 - 8 cup cupcake tin. Put the cupcakes in the oven for 15 - 20min. 

Enjoy!

Pepperoncini Chopped Salad

I'm really into chopped salads these day....

Level: Idiot proof

Taste: Refreshing

Salad Ingredients: 

• 1 package of chopped romaine lettuce
• 1 sliced red bell pepper
• 1/2 cup pepperoncini
• 1 small can of sliced black olives
• 1 handful of shredded mozzarella 
• 2 diced medium tomatoes

Dressing Ingredients: 

• 6 tbsp olive oil
• 3 tbsp white wine vinegar
• 1/2 tbsp dijon mustard
• 1 tbsp pepperoncini brine
• Salts & pepper to taste

1) Mix the salad ingredients. Then, mix the dressing ingredients and add to the salad. <--- hopefully no one actually needed these directions...

Lemon Greek Chicken

This chicken goes perfectly with my chopped salad recipe :). 

Level: Easy

Taste: Delicious

Ingredients: 

• 1 package of sliced chicken breast
• 1/3 or 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 tbsp dijon mustard
• 2 tbsp dried oregano
• 1 tbsp chopped rosemary
• 1 tbsp chopped thyme
• Salt & Pepper to taste

1) Mix the chicken and all of the above ingredients in a bowl. If you have time, let the chicken marinate in the fridge for 4 - 24 hours. I'm impatient and skipped this little marinating step. 

2) Cook the chicken on medium-high heat, and you're done! 

Banana Bread Pancakes (gluten free & paleo)

These gluten free paleo pancakes are beyond healthy and taste like a mix between pumpkin pie and banana bread. Prepare to be dazzled.

Level: Easy

Taste: Pastry party in my mouth

Ingredients: 

• 2 ripe bananas (med to long) 
• 1 1/2 cups almond flour
• 1 tsp baking powder
• 4 egg whites
• 1/2 tsp sea salt
• 1 tsp pumpkin pie spice 
• OR 1/2 tsp nutmeg & 1 tsp cinnamon 
• 1 tsp vanilla extract

1) Mash the bananas, egg whites, and vanilla extract in a bowl until all (or most) of the banana lumps are gone. 

2) Mix in the rest of the ingredients. 

3) Put a bit of oil on the pan at medium heat. Pour the batter (in whatever shape your heart desires) into the pan and let cook until you see the edges brown. Flip the pancake and let cook for a few more minutes. *The pancakes may burn, but they won't taste burnt; I think this is just a result of the almond flour. Serve with honey, powdered sugar, fruits, etc...

Bon appetit! 

3 Ingredient Healthy Chocolate Chip Cookies

If I didn't just switch to a paleo diet, I would be eating these all the time! You can use chocolate chips and make "cookies" or you can mix in fruit, cinnamon, and a plethora of other items to make breakfast bars.

Level: Easiest recipe on my blog
Taste: Yummy!

Ingredients:

• 1 ripe banana
• 1 cup of oatmeal
• Chocolate chips/ M&Ms or whatever you would like to supplement these with! 

1) Mush/mash together all of the ingredients. 

2) Bake for 15-20 minutes at 350 degrees in the oven. 

Crockpot Chili

This recipe makes enough to feed a small village.

Level: If you can measure, you can make this.
Taste: Deliciousssss!

Ingredients:

• 2 lbs Ground beef or turkey
• 1 Chopped orange bell pepper
• 1 Chopped green bell pepper
• 1 White onion
• 1 14 oz. can of fire roasted tomatoes
• 1 14 oz can of tomatoes with chili
• 1 White onion
• 1 14 oz can of beans (I opted to not use beans)
• 5 Minced garlic cloves
• 1 tsp salt
• 1 tsp pepper
• 1 tsp dried oregano
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder

1) Brown the meat on a pan at medium-high heat (doesn't have to be fully cooked). 

2) Put all of the ingredients in a crockpot at high heat for 5 hours. 

Faux Wok-Style Chinese Green Beans

This is probably my favorite thing to make these days. This recipe is my own, and is inspired by those amazing Szechuan wok-fried string beans you can get at chinese restaurants!

Level: Medium
Taste: SO GOOD

Ingredients

• However many green beans you would like to make.
• Crushed garlic
• Low-sodium soy sauce
• Crushed chili flakes
• Cayenne

1) Cut your green beans while you heat some olive oil on high heat. 

3) Throw the beans in the pan and stir around until everything is nicely coated in olive oil. 

4) Add a couple dashes of cayenne and chili flakes (to taste), and 1/2 tsp of crushed garlic for every 1 cup or handful of green beans (mix thoroughly). 

5) While the pan is on medium-high heat, pour in a couple of splashes of water and immediately put the lid on. This will help steam-cook the beans. 

6) After a few minutes, add 1tbsp of soy sauce for every 1 1/2 cups of green beens. Put the lid immediately back on. 

7) Cook everything until the water and soy-sauce has reduced into a carmelized-like thick sauce and the beans are cooked. I almost like to cook the beans until they are slightly blackened, but, that's up to you! 

Chicken Sausage Breakfast Egg Muffins

You can basically make these with whatever you normally mix into your scrambled eggs. This is a superbly simple grab-and-go breakfast recipe! 

Level: Easy

Taste: Delightful

This recipe makes about 20 muffins. 

Ingredients: 

• 1 Dozen eggs
• 1 Bag of Spinach
• 1 Package of pre-cooked chicken sausage
• 1 Package of sliced mushrooms
• 1 Tsp salt
• 1 Tsp pepper
• 1/2 Tsp cayenne or paprika for some kick
• 1/2 Tsp garlic powder

1) Chop the spinach, mushrooms, and chicken sausage into small pieces. 

2) Whisk all of the eggs and ingredients in a large bowl.

3) Coat 2 muffin/cupcake tins with cooking spray, and fill each muffin cup to a little more than 2/3 of the way full. 

4) Cook the muffins for 20-25 minutes at 350 degrees. 

Spicy Roasted Beets with Paprika Tzatziki

My first time making beets! *proudly pats back*  Beets have such a unique, sweet flavor that seasonings aren't even really necessary. But, being the indian I am, I had to season them into submission (didn't really make a big difference in the end). Ok, but really, my favorite part of this recipe was the paprika tzatziki (yoghurt dip).

Level: Sups easy.
Taste: I love it; you have to like beets to love this.

Ingredients:

• 5 small to medium sized beets
• 1/3 tsp Garlic Salt
• 1 tsp Paprika
• 1 tsp Cumin powder
• 1 tsp Cayenne powder
• Salt & Pepper to taste
• 2-4 tablespoons of olive oil

Paprika Yoghurt Dip

• 1/2 cup yoghurt
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp olive oil

1) Set the oven to 350 degree. Cut up the beets into small cubes and spread out onto a foil-covered baking sheet. Cover in olive oil and all of the seasonings. Use your hands to mix the beets with the oil and seasonings until all pieces are generously coated in oil.

2) Put the beets on the baking sheet into the oven for 30-40 min. When they feel tender and look "roasted", they're done!

3) Mix the yoghurt with the paprika, salt, pepper, and olive oil and use as a dip for the beets. So good!

Roasted Garlic with Wilted Spinach

Not sure how I feel about this one. It's really good with the honey garlic asian chicken. 

Level: Beyond simple

Taste: Good, but I wasn't able to get it to taste as garlicky as what you would get at an asian restaurant. SOMEONE TELL ME THE SECRET?!

Ingredients: 

• 1 bag of spinach or greens (I used a bag of spinach and baby bok choy) 
• Chili powder and/or chili flakes
• Garlic salt to taste
• 1 whole head of garlic
• Olive oil

1) Cut the top off of the head of garlic. Coat in olive oil, cover with tin foil, and bake in the oven for 45 minutes at 400 degrees. 

2) Mash up the roasted garlic in a pan with a bit of olive oil. Place the entire bag of spinach/greens in the pan and cover with a lid. 

3) Let the greens wilt all the way down and sprinkle with garlic salt and chili powder/flakes as needed! 

Honey Garlic Asian Chicken

Ok, I devoured this immediately after I made it. The smell was.so.good. I wish I had some extra veggies laying around to throw into the mix. I would suggest celery and zucchini. 

Level: Easy

Taste: Delicious, obviously.

Ingredients: 

• Strips of sliced chicken breast
• 1 tbsp honey
• 1 tsp soy sauce
• 1 tsp crushed garlic
• 1 tsp garlic powder
• 1 tsp chicken or vegetable broth (if you have it) 
• Chili flakes and/or chili powder to taste
• Salte & Pepper to taste

1) Mix the honey, soy sauce, crushed garlic, garlic powder, broth and chili together in a small bowl. Pour over the chicken and let marinate (if you have time) for 30 min - 1 hour in the fridge. 

2) Heat some olive oil on medium high heat on a pan. Throw in the marinated chicken and cook until finished! Serve with rice or some greens. 

Spicy Chicken Sausage Lentil Soup

I decided that I am really into soups these days.

Level: Very Easy
Taste: Yummy

Ingredients:

• 4 Spicy Italian Chicken Sausages - preferably organic, no MSG or preservatives, low sodium, etc. 
• 6 cups Unsalted Chicken Stock (sodium will slowly kill you)
• 1 cup dry green or brown lentils 
• 2 sliced celery stalks
• 15 chopped baby carrots
• 1/2 chopped yellow onion
• 2 tsp ground cumin
• 2 minced garlic cloves
• 1/4 tsp red chili flakes
• Salt & Pepper to taste 

1) Heat the pan on medium-high heat with a bit of olive oil. If you bought uncooked chicken sausage, remove it from the casing (nasty, I know) before you drop it in the pan (if you bought pre-cooked, just brown it in the pan, no need to worry if it's cooked enough). Leave in the pan until cooked-through and slightly browned. Make sure to break it up into small pieces. Remove the sausage and set aside. 

2) Add a touch more olive oil to the pan and cook the onions, celery, and carrots until the onions are translucent (5-7 min). Then mix in the cumin, garlic and chili flakes. 

3) Add the sausage back into the pan. Add the chicken stock, salt&pepper, and lentils and let simmer for 45 minutes. 

Enjoy! This batch makes enough for a few days worth of soup. P.S. go easy on the cumin and chili flakes. I went overboard and had to add in more chicken stock to dilute the spicy kick. 

Turkey Arrabbiata with Whole Grain Pasta

This is what happens when Nupoora and Katie get hangry (Angry + Hungry = Hangry) and there is no food in the house. 

Level: Really Easy - This isn't really a recipe; this is a cry of desperation. 

Taste: Good!

Ingredients: 

• 1 Box of whole wheat pasta
• 1 Jar of Trader Joe's Arrabbiata Sauce
• 1 package of Extra lean ground turkey (~1 lb?)
• 1 Tsp chili flakes
• 1 Tsp garlic salt
• 1 Tsp ground pepper

1) Cook the pasta (I'm assuming you know how to boil water. If you don't, click here).

2) Heat the pan on medium-high with a bit of olive oil or cooking spray. Once the pan is hot, drop in the ground turkey and then liberally toss in all of the seasonings. Extra lean turkey needs to be seasoned into submission or it will taste like cardboard. Let the turkey cook on one side for a few minutes and then start breaking it up with a spatula. Continue flipping and re-seasoning the turkey until it is fully cooked. 

3) If you're feeling particularly energetic, you can heat the sauce in a separate pan on medium-low heat while the pasta & turkey cook. 

4) Mix the extravaganza together and enjoy. 

Peppers & Cucumbers

Just an easy snack.

Level: Easy
Taste: Refreshing

Ingredients:

• 2 Peeled and sliced cucumbers
• 1 Thinly sliced red pepper
• 1 Thinly sliced green pepper
• 1 Tbsp Vinegar
• Salt & Pepper to taste
• 1 or 1/2 Tsp Chili flakes

1) Mix all of the ingredients in a bowl (use whatever amount of Salt & Pepper your sweet heart desires).

2) Refrigerate.

3) You're done.

Chicken Basil Stir Fry

This.is.so.good.

Level: Easy
Taste: Yummmm.

Ingredients:

• 1 lime (2 tablespoons lime juice) 
• 1 lb skinless, boneless chicken thighs, cut into 1" chunks 
• 1 tablespoons low-sodium soy sauce 
• 2 teaspoons sriracha hot sauce
• 1 tablespoon honey 
• 12oz trimmed green beans, each cut in half 
• 2 tablespoons water 
• 2 cloves garlic or 1/2 tbsp crushed garlic
• 1 tsp crushed ginger
• 1 cup or package of fresh basil leaves
• Cooked brown rice

1) Mix the chicken, lime, soy sauce, sriracha, honey, garlic and ginger in a bowl. Let the mixture marinate while you cut the beans. 

2) Heat some oil on the pan at medium-high heat, add in the beans & water, and let cook until the beans are tender (cooks faster if you put a lid on the pan).

3) Remove the beans. In the same pan, add the chicken and let simmer on medium heat for 5 minutes. Flip the chicken and put the lid on for about ten minutes. 

4) Add the beans & basil to the chicken. Mix and serve with brown rice. 

Peanut Butter Banana Pancakes (Healthy)

Be fooled. This is healthy. I promise. It even...tastes healthy...in a good way! :)

Feeds 3 people.

Level: Easy - Requires a lot of random healthy ingredients (ugh).
Taste: Great!

Ingredients:

• 3-4 Tbsp peanut butter 
• 3 Tbsp rolled oats 
• 3 Tbsp pure maple syrup
• 1/2 cup whole wheat flour 
• 1/4 cup buckwheat flour ( I used Soy Flour...you shouldn't)
• 1 cup soy milk, vanilla 
• 1 tsp flax seeds 
• 2 tsp baking powder 
• 1/2 tsp salt 
• 1/2 tsp cinnamon 
• 1/2 tsp vanilla extract 
• 1 tsp apple cider vinegar 
• 2 large sliced bananas

1) Combine all of the dry ingredients in a bowl. 

2) In a separate bowl, mix all of the wet ingredients: soy milk, vanilla & syrup. Save the apple cider vinegar until the end. 

3) Slowly mix the wet ingredients into the dry ingredients until it's (almost) lump free. Then add the apple cider vinegar (I have no idea why. It's what the recipe called for...so I assume it's important?).

4) Heat a bit of oil on the pan at medium-ish heat. Pour the batter onto the pan and add banana slices when the cakes start to bubble through. Flip the pancake and let cook for another few minutes. 

5) Serve with syrup, bananas or whatever else your heart desires. 

Meal Plan - June Week 3

Quick shout out to my best friends, Erin, Nicole, Jackie & Samantha for supporting all my crazy little projects...like this blog. :)

Meal plan & needed groceries below:

MONDAY: It's Monday, so, I am probably gonna need something reallllll good to make me cook. I vote Peanut Butter Banana Pancakes (healthy version, of course)!

• 3-4 Tbsp peanut butter 
• 3 Tbsp rolled oats 
• 3 Tbsp maple or agave syrup 
• 1/2 cup whole wheat flour 
• 1/4 cup buckwheat flour 
• 1 cup soy milk, vanilla 
• 1 tsp flax seeds 
• 2 tsp baking powder 
• 1/2 tsp salt 
• 1/2 tsp cinnamon 
• 1/2 tsp vanilla extract 
• 1 tsp apple cider vinegar 
• 2 large bananas

TUESDAY: Lean Turkey Meatloaf with a mixed green salad

• 2 lbs ground lean turkey 
• 3 egg whites 
• 1 cup quick cooking oats 
• 1/2 tsp ground cumin 
• 1/2 tsp dried thyme 
• 2 tsp dry yellow mustard 
• 2 tsp black pepper 
• 2 tsp chipotle pepper spice 
• 1 tsp salt 
• 2 tbsp garlic powder (2 cloves minced) 
• 1 small onion
• 2 celery stalks

WEDNESDAY: Left over Turkey Meatloaf (from Tuesday, duh) with freshly sliced cucumbers & fruit

THURSDAY: Chicken & Basil Stir Fry

• 1 lime (2 tablespoons lime juice) 
• 1 lb skinless, boneless chicken thighs, cut into 1" chunks 
• 1 tablespoons low-sodium soy sauce 
• 2 teaspoons sriracha hot sauce, or to taste 
• 1 tablespoon honey 
• 1 teaspoon peanut oil 
• 12oz trimmed green beans, each cut in half 
• 2 tablespoons water 
• 2 cloves garlic
• 1 cup packed basil leaves
• 1 tablespoons less-sodium fish sauce (I probably won't use this part) 
• Cooked brown rice

FRIDAY: I guess I'll force myself to cook... Zucchini Latkes!

• 1 pound medium zucchini
• 1 large baking potato (3/4 pound)
• 1 small onion (4 ounces)
• 1/2 cup matzo meal
• 1 large egg
• 1 teaspoon fresh lemon juice
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• Olive oil

Roasted Brussel Sprouts

If you don't like brussel sprouts...well...this probably isn't for you.

Level: Fail Proof
Taste: Delicious
Feeds: 2-4 side dish servings

Ingredients:

• 1 pound of brussel sprouts
• Garlic Salt
• Pepper
• 1/2 tsp paprika
• 2 tbsp dijon mustard
• 2 tbsp olive oil

1) Set the oven to 350 degrees. Cut the brussel sprouts in half and lay over a tin foil wrapped baking sheet. Then drizzle the sprouts with olive oil, garlic salt, and pepper.

3) Put the sprouts in the oven for 15 minute, flip the sprouts, then leave them in the oven for another 10 minutes. Then, you're done!

4) For the sauce, mix together the olive oil, dijon mustard, paprika, garlic salt, and pepper.

Thanks!!!

Thanks to everyone who got me to over 1000 views in one week! 

Lemon-Scented Arugula Shrimp Salad

Warning: Unless you use pre-cooked shrimp...don't even consider making this...just SUBSTITUTE CHICKEN.

OK, originally, I was going to make this with pre-cooked shrimp...but no...I decided to be bold. I bought fresh "deveined" shrimp from the store. Little did I know then that I would end up having to re-degut 1 pound of these vile little creatures. P.S., please purchase wild shrimp; farm raised shrimp are raised on their own poop. True story.

I have a whole new outlook on shrimp. Thanks, blog.

Level: Annoying
Taste: Unfortunately, really good.
Learnings: The Salad dressing is delectable.

Ingredients:

Dressing

• 1/2 cup olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tbsp dijon mustard
• 1 tbsp lemon juice
• 2 finely chopped garlic cloves
• 1 Tbsp honey

Shrimp

• 1 Pound of Shrimp (pre-cooked)
• Salt & Pepper to taste
• A litte less than 1 Tbsp lemon juice
• Chili flakes to taste
• 1 chopped shallot
• 2 finely chopped garlic cloves
• 1 package of Arugula

1) Mix together all of the dressing ingredients in a bowl...and there you have it...dressing. It's sooooo good.

2) On medium heat, sauté the chopped garlic and shallot. Add the shrimp (toss first with lemon juice, salt & pepper). Let it cook on one side for a few minutes and then flip all the shrimp. Once all the shrimp have turned from translucent to opaque, I put the lid on the pan and let it all cook on low for a few minutes.

3) On a plate, portion out some arugula, mix with some shrimp and then drizzle with the dressing. I also crushed up some whole wheat rosemary crackers to add some crunch.

I am definitely making this salad dressing again. In regards to the shrimp...bon voyage.

Garlic Mustard Glazed Chicken

UMM YUMM. 

Level: Stupid Easy

Taste: Magnificent

Learnings: Go easy on the rosemary. 

Feeds 2 people. 

Ingredients: 

• 1/2 - 3/4 Tbsp Finely Chopped Rosemary  (original recipe called for 2 tbsp but I found it overpowering) 
• 1 Tbsp Honey
• 2 Tbsp Paprika 
• 1/4 Tsp Salt
• 1/4 Tsp Pepper
• 1/4 Cup Stone Ground Mustard
• 2 Tbsp Dijon Mustard
• 1 Tbsp Soy Sauce
• 2 Tbsp White Wine Vinegar 
• 4 Finely chopped Garlic Cloves
• 2 Pound of Boneless Skinless Chicken Breast (BSCB)

1) Before you start, make sure to follow my guidelines for how to cook tender chicken!! Worthhh ittt. Besides the chicken, mix all of the above ingredients together in a bowl. Glaze the chicken and let it all marinate in the fridge for at least 30 minutes (at the most 4 hours). 

2) Cook the chicken on a pan and serve with a salad! Or in my case, I was starving and ate the chicken without any flowery salad (I'm sorry but Salads are NOT filling...did I mention I'm making a salad tonight? *Face Palm*) 

3) That's it? Yes, that's it. 

Bon appetit! 

*Note, this recipe would be best if the chicken is grilled...

How To Make Your Chicken Breast Tender

#1 Fail = Dry Chicken.

Solution:

1) Cut your chicken breast into 1/2 inch thick slices.

2) Use the end of a knife or a Soup Ladle to pound/tenderize the chicken slices to an even thickness.

3) Put the burner to medium-high and let the pan get fairly hot (Spritz water onto the pan, and if the water sizzles up, the pan is hot enough).

4) Add a tbsp or so of oil (I will always recommend olive oil) and swirl around the pan. Let the oil heat up for a couple of seconds.

5) Lay the chicken in the pan and let it cook for about a minute (just to lightly brown on one side).

6) Flip over the chicken, turn the heat to low, put the lid on, set the timer for 10 minutes and WALK AWAY. Do NOT peek; do NOT lift the lid.

7) After the ten minutes are up, keep the lid on but turn the heat off and let the chicken sit for another ten minutes.

8) Ladies and Gentlemen, there you have it...tender chicken.

You should be able to apply this to any recipe that calls for pan fried chicken breast :).

Cheers,
N

Turkey-Mushroom Lettuce Wraps

Day 2 of my meal plan (Day 1 was dinner with friends) has officially commenced. My initial plan was to make turkey burgers of some sort (without the bread) and some roasted brussel sprouts as my side dish...but I decided to go another route...wraps! All in all this was a really good, healthy meal...but took a litttttttllleeee bit too much effort.

Level: Medium

Taste: Good!

Ingredients: 

• 1 pound of lean turkey
• 1 medium onion
• 1 shallot
• 2 cloves of garlic
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 egg
• 1 head of butter or boston lettuce
• Dressing of your pick, we chose sun dried tomato dressing, something lemon-y would be good on this
• 2 1/2 tbsp chopped dill
• 1 tbsp dijon or stone ground mustard

1) On medium heat, fry the onions, mushrooms, garlic, and shallots until the onions & mushrooms are slightly caramelized and translucent. 

2) While the onion mixture is cooking, mix together the turkey, egg, dill, mustard, and salt & pepper together. 

3) Add the onion & sauce mixture to your turkey and mix well. 

4) Put the pan on high heat and drop spatula sized dollops of the turkey mixture onto the pan. Cook through on both sides. Add on top of a piece of lettuce and drizzle with a spoonful of your favorite dressing. 

Meal Plan - June Week 2

Every Sunday I hope to post a meal plan of things to make for the week...mainly so I can get my groceries bought and stored away all in one sweep. There is nothing I hate more than grocery shopping. Having a meal plan makes it slightly more bearable...otherwise I (and probably you) just gravitate to the candy/pickle isle...
_______________________________________
Monday - Dinner with Friends. For you, may I suggest my Stir Fry Tofu

Tuesday - Turkey Mushroom Burger. Here is my inspiration. Since I am trying to stay away from the big bad carb, I am going to eat the burger sans the bread and with a mustard vinaigrette salad of some sort.

Wednesday - Garlic-Mustard Glazed Chicken. Recipe here. I'll probably make this with some roasted brussel sprouts.

Thursday - Arugala & Grilled Shrimp Salad. Recipe here. I have a sick Arugala obsession. I have also never cooked shrimp...this should be interesting (pre-cooked shrimp, anyone?)

Friday - Who am I kidding, I'll probably eat left overs. Let's be realistic here. $4 rotisserie QFC Chicken. Done.
_______________________________________

Grocery List

Turkey Burger & Roasted Brussel Sprouts:
Package of White mushrooms
Olive Oil (I'm low on inventory)
1 Medium Onion
2 Garlic Cloves
1 pound lean Turkey Breast
1 Egg
Fresh Dill
Dijon Mustard
1/2 pound Brussel Sprouts

Garlic-Mustard Chicken:
Whole grain mustard
4 Garlic Cloves
White wine vinegar
Soy Sauce
Rosemary Leaves
Honey
Spanish or whatever paprika

Arugala & Shrimp Salad: 

1 Package of Arugala 

Pre-Cooked Shrimp (no one will know...)

1 Lemon

Olive Oil

Kosher Salt & Pepper

Dijon Mustard

Garlic Salt 

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Tofu Stir Fry

Probably one of the easiest recipes to make. Feeds 2-3 people depending on how much tofu you use. 

Level: Super Easy

Taste: So good!!

Ingredients: 

• 1 Block of extra firm tofu (can use two)
• 1 Bag of spinach
• 3 Chopped Shallots
• 1 Chopped Red Chili Pepper or Jalapeño Pepper 
• 1 Tbsp ground garlic, or 5 garlic cloves
• 3/4 Tbsp ground ginger
• A little over 3/4 cup Soy Sauce
• Corn Starch for the Tofu
• 1 Cup of brown rice
• Salt & Pepper to taste

1) Cut the tofu into cubes, pat down and coat with a dusting of corn starch. Heat the pan with a bit of whatever oil you like to use (I used chili sesame oil, or you can use olive oil...) and fry the tofu in the pan until brown and slightly crispy on all sides. 

2) Remove the tofu from the pan and set aside on a plate. At medium temperature, add the chopped shallots and chili. Then add the ginger and garlic (careful, don't let it burn). Stir the mixture well and let cook for a few minutes. It should start smelling really good at this point. Add the soy sauce to deglaze the pan and let cook for about a minute. 

3) Add the spinach and then put a pan cover over everything to help wilt down the spinach. Once the spinach is wilted and mixed into the shallot/ginger/soy sauce concoction, throw in the tofu, mix around, and VOILA...food. 

4) Serve over brown rice. 

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Healthy Chocolate Chip Cookie Dough Dip

I know it may seem too good to be true...but it's not. This is cookie dough...that's made from potatoes (what?!?) and tastes better than the real thing!! Takes 20 minutes to make. Original recipe here.

This recipe makes enough dip for 5-7 people.

Level: Easy.
Taste: Mind blowing

Ingredients:

• 3 Tbsp Cashew Nut Butter
• 6 Tbsp pure maple syrup
• 1 and 1/3 cups yellow peeled potatoes
• Dark chocolate chips
• 1/2 Tbsp Vanilla extract
• 1/2 Tsp fine grain sea salt

1) Peel, quarter, and boil the potatoes for 20 minutes or until very soft (so you can get a creamy texture).

2) Immediately put the hot potatoes (must be hot) in a food processor or blender with the cashew nut butter, maple syrup, vanilla extract, and salt. Blend until creamy and smooth.

3) Put the mixture in the fridge for at least 30 minutes, add chocolate chips, and serve with strawberries and graham crackers. It's addicting.

Chicken Caprese Salad

Perfect for 2-3 people.

Level: Easy.
Taste: Refreshing

Ingredients:

• One package of Grape or Cherry Tomatoes
• 7oz -10oz Mozzarella
• 2 Chicken Breasts
• 3/4 Tsp Garlic Salt
• 1/4 Cup Balsamic Vinegar
• One package of fresh Basil
• 2 Tbs Olive Oil

1) Before you cook the chicken, slice the tomatoes in half and toss in a bowl with chopped basil, garlic salt, balsamic vinegar, and olive oil. Let the mixture marinate in the fridge while you cook the chicken.

2) Pan fry the chicken breasts in olive oil and garlic salt until cooked through.

3) Slice the chicken breast and toss with the marinated tomato mix - presto, dinner.

Ginger Fried Rice

Perfect dish for two. This is my version of Smitten Kitchen's original recipe.

Level: Easy.
Taste: Gahhh, so good.

Ingredients:

• 3 Medium Leek Stalks
• 3 cups Brown Rice
• 1 Tablespoon Chili Sesame Oil
• 2 Tablespoons Peanut oil or olive oil
• 1 1/2 Tablespoons crushed ginger
• 1 1/2 Tablespoons crushed garlic
• 2 Tablespoons Soy Sauce (I used low sodium)
•  Salt & Pepper
• 4 eggs

1) Make the three cups of brown rice. It's easiest to use a rice cooker (Great investment!). Just drop in the rice with 6 cups of water and 20 minutes later, voila, rice.

2) With the burner on medium, heat 2 tablespoons of oil (peanut or olive). Add the leeks (2 cups chopped) and mix until they are coated in oil and slightly wilted. Mix in ginger and garlic and let it all cook for 5 minutes until the leeks are relatively soft.

3) Mix in the rice and add Salt & Pepper to taste.

4) In a separate pan, cook four eggs to your preference. I chose Eggs Over Medium for this one.

5) Lay the eggs over the rice and drizzle each plate with 2 tablespoons of soy sauce, 1 tablespoon of chili sesame oil, and salt & pepper.